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Anonymous Modernist 347

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Everything posted by Anonymous Modernist 347

  1. I would strongly recommend the inexpensive Sous Vide Dash app for the iPhone and iPad for answering these kinds of questions. I bought an iPhone, just to get that app! It does a detailed calculation based on heat transfer thermodynamics, similar to what Douglas Baldwin based his times and temperatures on. It allows you to specify the starting temperature of the food, the temperature of the water bath, the desired core temperature of the dish, and whether you want to simply raise the surface of the food that the desired level, or to pasteurize the surface, or pasteurize all the way to the core
  2. I have the 25 qt. All American sterilizer, which I adapted to PID control. I holds my 7 liter All-Clad Pasta Pentola pot inside it, so I can cook in stainless steel, rather than aluminum. Seehttp://freshmealssolutions.com/index.php?option=com_k2&view=item&id=71:high-altitude-pressure-cooking-and-stock-making&Itemid=100088.
  3. What does a vacuum tumbler do? I've never heard of one.
  4. I have a concern about the risk of botulism in regards to the garlic confit recipe, and especially the note that accompanied it in the November blog, which stated that "The cook­ing time in this par­tic­u­lar recipe allows for alarge mar­gin of safety, so it can remain at room tem­per­a­ture indef­i­nitely as long as the lid remains sealed. Once opened, the gar­lic con­fit will last about two months, refrig­er­ated (the colder, the better)." The primary recipe uses a pressure cooker, and cooks the garlic in oil at 1bar /15 psi for two hours. That pressure at sea level corresponds to a tempera
  5. Today/tonight I made the starch-infused ultrasonic French fries from MC, and my wife and I agreed that they were absolutely the best we had ever eaten, bar none! They were deliciously crunchy on the outside, and soft and succulent, rather like a baked potato, on the inside. Even thought the initial cost was about $75 per fry considering the cost of the Branson ultrasonic cleaner, I think it will be well worth it over time. Because I don't have a combi oven, I cooked three potatoes (750 g, divided onto two bags, after brining them) in a big pan in water on the stove, in two SV bags. I then d
  6. Judy said: I recently received a Branson B5510DTH ultrasonic cleaner (2.5 gal), and I want to try the ultrasonic starch infused fries. However, the recipe on 3-325 is a little light on some of the details, so I have some questions: [*]The first step after cutting the fires is to seal them in a salt solution, and then cook them at 100°C. I understand why this might be convenient if you have a Combi oven, but is there any reason why they can‚’t be cooked on a stove top, using an ordinary pan (perhaps an oven roasting pan)? [*]The next step is to whisk together the potato starch and wate
  7. Judy said: I've done the triple-cooked Heston Blumenthal pommes pont-nuef, and served them with his mushroom ketchupwith great success. However,the recent update from Maxine Billet is going to inspire me to try some of the other variations, including brining the potatoes before sealing them, and the starch infusion process. A couple of comments, however. 1. MC suggest par-boiling the fries for 20 minutes. I find that despite being at 7000 ft, that is too long, the Russet potatoes I use fall apart too easily. I've reduced the time to 15 minutes. 2. Vacuum cooling and drying sometimes m
  8. The Cooking Issues article by Dave Arnold cited by Joe is quite comprehensive. In particular, the Arizona State University PDF on cryogenic safety should be required reading for anything thinking about using LN2.Cf.http://ets.fulton.asu.edu/files/shared/CryogenHandling-FSE.pdf. I recently had the tasting menu luncheon at the famous Eleven Madison Park in NYC, and during the meal they took me back into the kitchen where they fixed an "edible cocktail" made with LN2 ice cream, some diced apples, and some pomegranate juice (I think). While delicious and impressive, I was shuddering the entire ti
  9. Judy, just so someone doesn't misunderstand you, you must NEVER, NEVER, EVER screw the lid on tight on a Dewar or other container of liquid nitrogen, e.g., a Thermos of it, whether you are transporting it or otherwise. A liter of liquid nitrogen will turn into 700 liters of gaseous nitrogen as it vaporizes, and that is enough to cause a very serious, concrete-busting, room destroying explosion. For this reason, Dewars may have a small lock on them to prevent misuse, but they do not have a tight screw-down lid. Instead, they are explicitly DESIGNED to leak, safely, albeit slowly. For that reas
  10. You should certainly download Douglas Baldwin's excellent Practical Guide to Sous Vide Cooking, atwww.douglasbaldwin.com/sous-vide.html. He has extensive tables, scholarly references, etc., that should help you with your arguments.
  11. My Waring Pro deep fat fryer was only reaching 340F when it was set at 375. So I took it apart, found a calibration screw on the inside, and calibrated against a high-quality digital oven thermometer. Now, however, it is way off at the lower end, reaching 195F when set at 175F. Worse yet, when I turn it up to 375 it gets up there, but then apparently goes into a high temperature shut-down and won't work at all. Does anyone know of an electric fryer that will go higher than 375F, ideally to 425F/200C, and at the same time is reasonably accurate? Otherwise, I might be inclined to short out th
  12. LFMichaud said: Yes, according to the pressure gauge, 25 psi should equal 130C at sea level. The only modification was to unscrew the pressure relief valve,and then screw it back into a T-adapter of the same thread type. Then I threaded two sensors through a brass cap that I had drilled out, filled it with epoxy, and screwed it onto the T. I"m contemplating removing the pressure relief valve entirely and capping it, relying on the PID controller to keep things from getting too hot and blowing the secondary relief plug. But that would mean that I could no longer vent the hot air until it
  13. The short answer is NO. If the Nitrogen should leak out ' maybe the Dewar could fall over if you are involved in an acci­dent the nitro­gen will boil quickly to make nitro­gen gas and this will dis­place the air in your car and you will suf­fo­cate ' not agood idea. You can trans­port liq­uid nitro­gen either in the boot (US trunk) of the car only if it has asep­a­rate sealed bulk­head ' not in acar with fold down rear seats. It is best to use avan (US truck) with asealed rear com­part­ment or atrailer. You should inform your insur­ers that you will be trans­port­ing liq­uid nitro­gen (oth­er­
  14. It seems to me that 135F is going to be medium. I wouldn't go above 131F (55C), or even lower (52C) if you like it on the rare side. Second, the grinding technique is apparently important. See MC 3-234. And don't vacuum seal (or use a very low setting) -- instead use a ziploc bag and the Archimedes principle to avoid compressing the burger. If you don't have any liquid nitrogen, you could try dunking the bag with the burger in a bath of alcohol (cheap vodka) and dry ice. If you don't pre-chill the meat, deep frying it is probably going to overcook it, depending on the thickness. But all of
  15. You might want to look at my post regarding High Altitude Pressure cooking and Stock Making, in the equipment section. I haven't made the onion soup, but I did make the potato consummé that is featured in the sidebar. I haven't tried it yet -- it's in the refrigerator. I'm planning to try some reverse spherification sour cream and chive balls to float in the consummé.
  16. I bought the Dewar from Chef Rubber,but the dipper they shipped had holes in the bottom and was used to immerse samples, and not for extraction of the nitrogen. I called them, and they admitted that is was their error on the web site, and sent me a proper dipper. Now that I have it, I guess I need to figure out something cool to do with it, other than smashing nasturtium leaves!
  17. Modernist Cuisine(page 2-291 et seq.) has an extensive discussion about using pressure cookers and pressure canners to make stocks, and their conclusion is that cooking the stock at 1 bar or 15 psi over ambient, resulting in a temperature of 121C, generally produces the best results, although some recipes call for using an autoclave at temperatures up to 130C. However, as I live in Taos, NM, at an altitude of 7000 ft/ 2133 m, some adjustment is required. To reach the same temperature, I would have to run the pressure up to 18.5 psi. Unfortunately, most pressure cookers either use "jiggle" wei
  18. Now, Ciao Imports is perhaps better known as willpowder.com, and they carry (only) the SG A7C. According to a data sheet they sent me, SA A7C has a medium viscosity (700 centipoise), an optimum hydration temperature of <10C, and makes a very firm gel at 38-44C. That sounds like what I need for fining a consommé, or for making hot ice cream. A pound canister is $31 plus shipping. Smaller sizes are also available.
  19. I received the following response to an inquiry to DOW: METHOCEL SG A150 FDG has been discontinued. Possible replacements are METHOCEL SG A7C, METHOCEL SG A16M, or METHOCEL MX. For samples and pricing information please contact Ciao Imports at (866) 249-0400.
  20. The idea was to have a contrasting hot and cold, so the con­sommé is served in a champagne flute, with three or four balls floating it, which you drink (or use an ice tea spoon -- your choice).. But when I made it, the balls were a little too fragile, and they warmed up too quickly, so I was going to try an ice water bath. But perhaps that would slow down the reverse-spherification action, so maybe I need to leave them in even longer. I also think I'll try reducing the stock a bit more, as you did -- I cheated and used store-bought organic mushroom stock, instead of making my own.
  21. Has anyone found a source for Dow SGA150 methylcellulose? I can't find it anywhere, at least in reasonable quantities.
  22. I posted a recipe for this under the discussion of the mushroom broth, together with some observations and suggestions for making the consommé. If you have any comments about the oxtail consommé itself, please post them here.
  23. I couldn't get the sweet potatoes to puff, no matter what I did. The recipe makes nice crinkle chips, and I love the traditional batons, but the boiling and vacuum drying seems to harden the exterior too much to make pommes souflees. Too bad.
  24. Well, since you asked, in my forthcoming class I'm combining the oxtail consommé recipe from MC with the mushroom broth and reverse spherification. Be prepared for a lot of work! Oxtail Consommé With Reverse-Spherification Mushroom Balls Oxtail consommé: Sear 750 g Spanish onions (3 large onions) in a little butter, cut side down in a non-stick pan, until light olden, about 8 minutes. Cool to room temperature. Add 75 ml of water, and vacuum seal with the seared onions. Cook sous vide in an 85°C bath for seven hours. Transfer to a bowl and cool. Strain, discarding onion solids. Reserve 250 g
  25. Chef Rubber (www.chefrubber.com) has some reasonably priced liquid nitrogen Dewars, cryo-gloves and aprons, double-walled bowls and liquid separators, etc. A 6 liter Dewar is only $358, and a 10 L $410 -- a far cry from some of the ~$1000 prices I'd heard elsewhere. The holding time is about 109 days, and they include a dipper for removing the LN2 from the container. Now the next question is whether it is safe to transport the LN2 in a car.
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