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kostbill

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  1. Perhaps you are right and the blender is not needed. After all, locust bean gum and carrageenan lambda ΑΡΕ fully dispersed in the water. No I didn't try to taste the syrup, but it seems like a good idea, I will try it. I actually think that the word gritty may not be the 100% correct word here, I can better describe it as sandy, but only in the aftertaste, like my tongue stays covered with sand.
  2. Next time I will try this. Thanks.
  3. Hi, I meant the recipe mentioned in the previous post, David Lebovitz's chocolate sorbet. Yes, the grittiness is there even before the churning, right after I chill it enough to taste it. Do you think it may be the chocolate and not the cocoa? After I boil the water, for about 3 minutes for the locust bean gum to hydrate, I don't melt the chocolate. I transfer the hot syrup in the blender and add the chocolate pieces slowly. The blender is shaking after each addition but it get's the job done very nicely. The blender is working for about 2-3 minutes and then I chill the mixture.
  4. Hi, I am using this recipe, with the addition of locust bean gum and carrageenan lamdba. I have also tried it without these. You don't understand the cocoa powder in the aftertaste as rough? I am not alone here, some friends have also mention this. I have tried to boil it with the water, nothing. I tried to simmer it, again nothing. I bloomed it (little water and constant stirring and again a little bit more water), nothing as well. What am I doing wrong? In my next version I will not have cocoa powder at all and see what happens.
  5. What kind of cocoa powder are you using? I am having grittiness with a cheap one and with expensive ones like Valrhona.
  6. Hi, I am having problems with the cocoa powder in my chocolate sorbet. I just noticed it, because I was so excited with the superb taste. So after about, I don't know, perhaps a year, I noticed that the cocoa powder is grainy, like very fine dust, I think one can easily tell it is the cocoa powder. It is not the water that is grainy, I know because in other ice creams I am making, I don't see the grittiness. I am also using stabilizers (locust bean gum & guar gum) that are effective. I tried to simmer the water with the cocoa powder, but it remains gritty. I am thinking of a solution but I am not sure it will work: Use chocolate with less cocoa butter (Callebaut Low fluidity series: L811 and L-60-40,). After having this idea, callebaut verified it here: http://www.chocolategraphics.com.vn/pdf/catalogue161223113453.pdf, please see the first recipe for dark chocolate. Also, Valrhona has a similar product: P125, and I remember I found somewhere that a Valrhona chef said something like: "we don't have to have the cocoa grittiness now", but I cannot find it again :( Also, one of the best chocolate sorbet I had (kayak) does not contain cocoa powder, only chocolate. Their chocolate ice cream is also very intense (amazing) and again, it does not contain cocoa powder. Do you think it would work? Do you have COMPLETELY smooth chocolate sorbet when you make it at home? Can you perhaps suggest another solution?
  7. Hello. I have some questions. I don't know if this is the right place to ask, but here goes: 1. What is the ratio of sodium citrate to liquid (I expect it to be different, according to each liquid's acidity levels or something else that I do not know). 2. What are the results of putting too much sodium citrate or too little sodium citrate? 3. Is that ratio somehow related to the quantity of cheese or just the liquid? Can someone shed a light here? 4. In MC book 4, page 223 and also book 6, page 310, there is a table that lists different melted cheese consistencies and the quantities of their ingredients. The table mentions sodium citrate and other ingredients like sodium phosphate, lamdda carageenan, disodium phosphate and whey protein concentrate. Are the extra ingredients necessary or they are mentioned as alternatives? If they are needed, what is their contributions? For example, I can understand that sodium citrate with prevent the cheese from splitting, but then, shouldn't it also need a gelling agent like the ones listed above? It is getting too complicated too fast. I am liking this!! Bill.
  8. I have done that. It gets very tiring very fast! What do you think about maltodextrin and dextrose in the burger to keep it juicy even if doing it medium?
  9. I don't know if it is possible to sharpen the blade, I will try to see if it possible to replace it. My fault, there is not an output tube, I just don't know how to say it in English. I mean the normal output of my grinder. But, as I was saying, I don't want to pass the meat twice through my grinder. I want to pass the already minced meat from my butcher through my grinder. I want to do that because when I unpack the minced meat, it is dense and I am thinking that if I pass it through my grinder it will be fluffier. Any ideas?
  10. I tried to do that but failed when there is fat in the meat. For some reason, fat clogs the output tube of the grinder and it cause smearing. What do you think of the method I am thinking about? Pass the already minced meat through the grinder?
  11. I only used the food processor once or twice. I now ask my butcher to mince the meat for me. I will ask him for different cuts next time. So you think that the problem (tough and not juicy) is due to the long time in the SV? I will try an hour in the SV and report back. I also have one more question. I actually have a manual grinder but I don't use it because whenever I try I only get smeared meat. If I use the grinder to pass the already minced meat through it, will it make it fluffier? Edit: I don't use salt, I do use fish sauce though. I am afraid that when I mix the fish sauce in the minced meat, I overwork it.
  12. ChrisTaylor, no, I actually mean that I just put the meat in the food processor and I pulse until I get small pieces. 1 hour is safe? About half an inch? Is there a table showing that? Also, is anyone here that does not buy already grind meat? Do you think that perhaps this is the problem?
  13. Wow! Thanks for the answers. I am using chuck most of the times but I have also tried ribs and sirloin. I got the same result. I have not tried to grind it myself but I did try the blender method. Same results. About the extra fat, I ask from my butcher to give me some of the trimmings he throws away and he grinds it with the meat. I am cooking it at 56 Celsius, for about 2 or 3 hours. I think that this is the main problem. Any other suggestions about temp/time/fat content? Burger is one of my favorites but I cannot enjoy it . Thanks for all the answers people!
  14. Hello. I am having difficulty with sous vide burgers. They come out hard and not juicy at all. They are not the juicy, soft burgers I would like them to be. Where I live, I cannot find fatty beef, so, I am adding extra beef fat in my burgers. But after a couple of hours in the sous vide, all the fat leeks from the patty to the bag. Does anyone have any experience using any kind of substances that can hold the fat? I know that maltodextrin or dextrose can hold the fat and indeed, many of the commercially available burgers include maltodextrin and/or dextrose. Can anyone suggest how to use them properly? Thanks people.
  15. I think you are right. Basically, I don't know what to believe. Studies are everywhere but they say different things. "It might increase cancer risk". "It might not increase cancer risk". I mean..... What about the stainless steel getting scratched from the pot? Thanks!
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