Anonymous Modernist 3840

On saturday we made 40 hamburgers this way. Time ran longer than i had hoped and the burgers cooked at 135 F for 2 hrs but were even more tender due to the extra time. They were placed in a portable cylidrical water cooler that i usually store water in while camping that had several inches of liquid nitrogen in it. At first we chilled them for 60 seconds and then deep fried them at 350 F in a deep fryer, but the burgers were cold inside. We then lowered the freezing time to about 15 seconds, and then deep fried them for a minute and a half, until dark brown and they were great. The only down side was they needed salt an i'm not sure that it can be added to the burgers prior to cooking sous vide.

Thanks for the link. I want to try to laser etch people's faces on tortillas and use them to mark their seating arrangement by placing them on their plates.

Thanks for the link. I want to try to laser etch people's faces on tortillas and use them to mark their seating arrangement by placing them on their plates.

Has anyone made ice cream base in a souse vide? Or creme anglaise? I have a recipe for ice cream that calls for cooking at 82 C. But i want to cook ribs at 80 C. Would 80 C work for the base? Or is that too low?

I have done a lot of pork ribs this way and i sear them and then rub them. Could the sugar simply be dissolving in the juices and thus not staying on the ribs? I have not noticed this problem as i grill and put sauce with the sugar on after that.

Does anyone have experience using a laser cutter to cut or modify food? I will be participating in a "food hacking saturday" at the Madison, WI makerspace this weekend. I will be working with sous vides, centrifuges, LN2, dry ice, modified charcoal grilling, ultrasonic baths, etc...all per MC. My question is: Does anyone have ideas for foods that we could cut with our laser cutter. I have heard that cutting rice krispy treats produced less than ideal results, as the edges were burned and blackened. I would think that thinner and colder would be better for the food to cut. Maybe laser etched creme brulee? Also lower energy dense food would likely burn less. What do you think?

Does anyone have experience using a laser cutter to cut or modify food? I will be participating in a "food hacking saturday" at the Madison, WI makerspace this weekend. I will be working with sous vides, centrifuges, LN2, dry ice, modified charcoal grilling, ultrasonic baths, etc...all per MC. My question is: Does anyone have ideas for foods that we could cut with our laser cutter. I have heard that cutting rice krispy treats produced less than ideal results, as the edges were burned and blackened. I would think that thinner and colder would be better for the food to cut. Maybe laser etched creme brulee? Also lower energy dense food would likely burn less. What do you think?

I will be making the perfect sous vide hamburger this weekend at the Madison, WI makerspace. They have access to liquid N2, and always appreciate food. I will be making other MC inspired dishes and will report back on the results of our "food hacking saturday".

I have used baking soda in a marinade for years and it can vary a lot in taste. I finally isolated that the baking soda was the problem. It was drawing in the flavors of the cupboard it was stored in. Since then i store the baking soda i use in recipes in a glass jar. Try it with a new box and see if it tastes better.