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  1. I really really like the taste of my melted cheese, I am using many different cheeses and it is fantastic. Most of the times I am going with 100% liquid to 100% cheese and 4% sodium citrate, as the calculator suggests. It works every time. There are flaws however: - The sauce does not have a body it is almost as it has no gelling qualities at all. It is only a think emulsion, it does not stick on the macaroni, unless it gets cold. - It is way too flavorful, I would like it to be more mild. So I am trying to make a thinner sauce and then add a gelling agent, such as iota or kappa carrageenan. Here I have two problems. 1. when I alter the rate of liquid to cheese, say 150% liquid or more, to 100% cheese, my sauce does not come together. It will be in a weird state, not like when trying to heat the cheese in plain water, where the fat leaks out, but something like water coming out of the cheese. The cheese will be melted but uneven, the thickest part will sink in the pot and the upper layers will be like cheesy water, but the fat will not leak. *Sometimes* this can be solved by adding more sodium citrate, about double the initial quantity (another 4%). 2. The procedure I am following for the iota carrageenan is simple, water, iota, hand blender, pot, sodium citrate, heat and then add cheese. Frustrating result: grainy as sand. No idea what is wrong. Any help in any of these two issues?? Thanks.
  2. Oh OK sorry for that, here is a link with temperatures: https://www.chefspencil.com/recipe/risotto-cacio-e-pepe/ "Put the grated Parmigiano and water in a large pan and slowly heat to 80°C (176°F). It is very important that the temperature does not exceed 90°C (194°F)" Anyway, yes I understand that he did what you also say, but you know, my questions were more technical, I just want to see what to search for, if I want to do the same with other kinds of cheese.
  3. You mean that Massimo didn't mention specific temperatures? Even so, there are temperatures that the cheese/water mixture should not go above from. What is the explanation for these temperatures? For example, the proteins will do <something something> when above a specific temperature and so forth.
  4. Massimo Botture created the famous cacio e pepe risotto recipe with the parmesan cream. I have seen the recipe online in many articles, and I don't know the original recipe, so for example, in almost all articles and blogs, the recipe calls for heating it up to 80C two times. I don't know if Massimo Bottura used some kind of special equipment so that we don't have to do that. Anyhow, what is important to me is the science of this. Why does it work? - Why up to 80C? - Why twice? - What happens above 90C that is irreversible? - Since we are heating up to 80C, is it reversible? - What are the three layers composed of? Anyone can help? Thanks!
  5. I really want to improve the flavor of my chicken breast so I want to try to inject brine with fat and flavors. I would like to try brining with some hydrocolloids. The one example I found is this: https://torontofoodlab.com/2013/08/20/meat-tenderizing-with-a-carrageenan-brine/. However I cannot apply that to my chicken breast because I am cooking it sous vide, so the chicken will not reach the temperature needed for the carrageenan to gel. I am thinking of using Methyl cellulose, first disperse in hot water, then leave it for 24 hours in the fridge, then add salt, fat and flavors and inject it. I am afraid that until it reaches the 50C or 60C that the Methyl cellulose needs in order to gel, the liquid will escape. Any ideas? Thanks.
  6. Thanks for verifying that.
  7. What is the mark II? Is it a new design for the water tank? Two days ago, in Dave Arnold's podcast, where he had Scott Heimendinger, Scott said that they don't have a new design yet.
  8. Yes this is the first try I am going to have. I didn't have the fridge dry in my mind, but I will do that. I tried that method in a pork belly. The skin came out crispy but the meat was overdone. But when it comes to pork belly, I don't really like the meat even when sous vide. I enjoy it in fat pieces, about 1cm and shallow fry in a pan. Also I cannot do that exactly with a pork hock because of the shape. I think I will get some pork hocks and do them in the oven before the anova oven arrives. This way I will remember the results more clearly and adjust my expectations.
  9. No I want to cook it with the skin on. I know that the desired effect can be reached because I have eaten a very good pork hock. I am guessing that in the restaurant I ate it, they had a combi oven, so, here is a challenge.
  10. I bought the oven and it will probably arrive next week. One of the things I want to try first, is pork hocks. When I am doing pork hocks sous vide and then transfer them in the oven, the skin is awful, I hate it in never crisps. I throw it away immediately. The meat is excellent, juicy, super soft, gelatinous, just perfect. When I am going them in the traditional oven, 6 hours at the lowest setting and then the highest temp for about 2 minutes produces a crisp wonderful skin, but the meat is not good. So I hope that the oven will give me the desired effect. Has anyone tried that? Any suggestions for a soft, juicy, gelatinous meat and a crisp skin?? I would go at 5 hours at 60C on 0% humidity and then 15 minutes at highest, does it look good?
  11. Speaking of the second law, here is a great one: So, more questions: if the humidity cannot get above some percentage at certain dry bulb temperatures, then how come the anove supports the setting of humidity to every level from 0 to 100% at higher than 100C?
  12. Thanks guys! That was super helpful.
  13. @rotuts you wrote that "in environments w 100 % humidity , at all temperatures , WB = DB temp". You mean that if DBT is 220C and we have 100% humidity, then WBT = 220C?? This is impressive. I don't understand it.
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