Sparren
-
Posts
51 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Sparren
-
-
On 2017-04-28 at 4:53 AM, rarerollingobject said:
Lazy chick's dinner; yukhoe oshi zushi; beef tartare (chopped raw eye fillet) with garlic, soy sauce, black pepper, sesame oil and honey, compacted into an oshi zushi mold with sesame oil and salt rice, a layer of toasted Korean crispy seaweed, and topped with black sesame seeds and shredded perilla leaves.
Very nice! I will try to reproduce this one day!
-
2
-
-
Birthday dinner for my GF last saturday. For starter deepfried sweetbreads, with mushrooms, soyabeans and trufflesauce.
Main course entrecôte from rubia gallega, sv 54c and fried in a grillpan. Toped with deep fried pulled beef and sauce with tamarind, star anise, palm suger and lime.
-
16
-
-
Asian beef sallad with Japanese Wagyu.
-
10
-
-
Today Egg Benedict!
[Host's note: this topic has been split, partly to ease the load on our servers but mainly because it stopped being 2016!. The discussion continues here.]
-
13
-
-
Chorizo soup topped with avocado, lime, jalapeño, red onion and cilentro. Hot and nice when it's getting cold outside.
-
5
-
-
Thanks, I did a test run today and it worked very well. Vodka/lime this time.
-
1
-
-
I visited The Fat Duck a couple of weeks ago and would like to try the liquid nitrogen poached meringue at home.
Is there any risk that not evaporated liquid nitrogen could be captured inside the meringue causing damage?Is a glass jar suitable for containing the LN in while poaching?
I have recipe for the green tea and lime but if anyone has recipe for the new ones (pina colada, vodka lima, campari soda, paloma) that are on the menu now I would appreciate it
-
1
-
-
Bi Bim Bap
-
7
-
-
1 hour ago, Smithy said:
@Sparren, that looks delicious and unwieldy. I have a question about the name. It surely isn't called a bookmaker's breakfast because someone will fold it like a book? Is it a betting breakfast?
Thanks Smithy
I'm not sure of the origin off the name but I think it's never folded since it,s topped with horseraddish and eggyolk.
I believe it's more has to do with betting.
I will try to look ut up
-
2
-
-
Yesterday I made Bookmakers Toast for dinner. My favorite toast!
-
17
-
-
A week ago I recieved my centrifuge, A Pro-Xtract3R capaple of 4 * 750ml at 4000rpm. However when running it for 1-2 hours I have several times got a "drive error" message and the unit shuts down.
The manufacturer claims that this is beacuse i'm overloading the unit and that the buckets should only be filled with 2/3 of their volume if the contens density equals water (500gr). This is not specified anywhere in the documentation. Has anyone heard of similar limitations on other fuges? -
Grilled flank with strawberries mushrooms, jalapeno, lime, etc.
-
9
-
-
On 2016-04-16 at 3:52 PM, Duvel said:
At 150 mbar the boiling point of water is around 55 oC. As you are using a rotor vap - essentially a thin-film evaporator - you can get significant amounts of liquid into the gas phase at lower temperatures. You might raise the temp by a couple of degrees, but if your cooling medium is only 10 oC that would lead to higher losses. If your vacuum pump has a liquid separator (it should) you will find that at 10 oC cooling medium (really ?) you may condense about 80 percent, given a proper design of the cooling section. Much lower you can't get: once your cooling medium drops below 0 oC you will get solidification of the aqueous distillate. To achieve higher condensation rates you might increase the pressure (doubling it will give you 10 oC more in boiling point). You want to aim for a 50 oC differential between boiling point and cooling medium to get around 90plus percent condensation. It will improve also the "trapping" of flavours in the distillate.
The Lauda MC250 is able to provide cooling medium at -10. To me that sounds good enough. I have read that the temperature difference between the water bath and the cooling liquid should be at least 40c.
If I understand things correctly that means a will have a decent yield with whater bath temperature of 30c and above as long as the Lauda cooler is able to hold -10c.
The specification says it´s cooling capacity at -10c is 90w but I'm not sure how to calculate if that is enough? -
Saturday dinner rack of lamb from the grill, potato wedges, sallad and a sauce with garlic, black pepper, lemon and mint.
-
14
-
-
I prefer it raw with Tosa Joyu. A year ago I served it with Tosa Joyu, pak choi and black radish prepared three ways. Raw, marinated (salt/suger) and grilled. I preferred raw.
-
2
-
-
On 2016-04-18 at 1:27 PM, adey73 said:
did you recombine the distillate and the reduction? ...Dave Arnold insists that chillies have a fantastic floral flavour with out the heat.
(I tried to buy an ex-display Buchi in the UK, but they wouldn't let me once I'd stupidly admitted food use)
I kept the reduction and the distillate apart. He´s right, the capsacin stays in the reduction and makes it extremely hot. The distillate has very nice flavours and I have used it in cocktails. A habanero cocktail without the heat is delicious.
I'm surprised the refuse to sell you one since you can order them online both in UK and Sweden. -
This is the setup. I'm not sure of the proportions, I just throwed a handful of black pepper corns into 40% vodka from the liquor store and let it run. I kept both the distillate and reduction (filtered) and both held nice flavours. I was surprised that the reduction was not hot compared to the runs with chilli where the reduction was super hot.
Now blood orange juice reduction.
-
3
-
1
-
-
Pork belly cooked in the oven low and slow with carrot purée and sallad.
-
16
-
-
1 hour ago, Duvel said:
That only works out if you are interested in getting quick access to the residue. If you want to isolate all or most of the distillate you might need a tiny bit more thought ...
Are you working at a lab? You seem to have lots of knowledge in this kind of equipment. Thanks for sharing your knowledge.
-
I tried the auto easy button but not much happened. Pressure stabilized at around 800mb but nothing ended up in the recieving flask. This may be beacuse i have not recieved the optional temp sensor yet or that the cooling liquid is to warm (+10c).
I will order a cooling unit but would appreciate some advice. The Lauda MC 250 goes down to -10 and the Heidolph Rotachill Large goes to -20c but is much more expensive. Will the Lauda limit my culinary applications? -
Yes that is the vacuum pump and it's integrated with the rotary evaporator (Hei Vap Precision) for easier control. This is more advanced equipment then I opted for but I got a good price on a demo unit.
Black pepper is spinning at the moment. After that i will try pomegranate, tomatoes, habaneros, jalapenos and blood oranges.
-
15 hours ago, Duvel said:
if you are interested in the destillates, tap water as the cooling medium will most likely insufficient.
If you let me know the specs of your vacuum pump and your desired application ( reduction of water-based solutions, alcohol etc.) I can give you an definite answer ...
My Vacuum pump is Heidolph Rotavac Vario Control capable of 1,7 m3/h ant my tap water is 10c.
I would like to do both reduction and distillates of both water based and alcohol based products. Yesterday i tried with apple juice. The reduction turned out good but the distillate tasted to watery.
Now I'm trying to make a distillate of alcohol and black pepper. At the moment parameters are 44c water bath and 150mbar pressure. I started with 30c in the bath but either I was not patient enough or it was to low compared to the 10c coolant. I'm just guessing since i'm new with this.
-
1 hour ago, HungryChris said:
I just don't get what the attraction is to a rotovap. What is it that you intend to do with this thing that is going to make your life so much better? I used to work in a lab that had a big rotovap that used a water aspirated vacuum system for the vacuum and a large and bulky water bath for heat. it was never anything I would want in my kitchen and took up more than half the counter space that I now have. What do you intend to do with it?
HC
.
I'm a fan of modernist cuisine in love to experiment. What I have been missing in my kitchen is to perform reduction without adding heat and therefore altering flavours. Also extracting flavours sounds very interesting. I realise a Rotavap isn't for everyone but for me cooking and experimenting in the kitchen is my biggest hobby so I spend lots of money in the kitchen. Yes I lack counterspace in the kitchen so the rotavap may end up in the laundry room.
-
1
-
-
Hi,
Time to wake this sleeping thread up. I have ordered a Heidolph Rotary Evaporator with vacuum pump but no chiller.
Will running tap water through the condensor coil be sufficent for most culinary applications or do I need a chiller?
I have two options for chillers in mind. Lauda MC 250 which is cheaper but only goes to -10 or Heidolph RotaChill large that goes to -20.
With the later one I also risk blowing fuses if i run everything on the same fuse.
I would also appreciate some recipes/ideas for what to try in the rotavap. (I have read most stuff in this forum and other resources that google leads me to like cookingissuses)
Dinner 2017 (Part 4)
in Cooking
Posted
Boeuf Bourgogne with lots of red wine!
Meat has been heavily seared in an iron skillet adding lots of maillard taste.