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  1. EatingBen

    Help with Xanthan Gum

    Ratio changes depending on how much water is used to hydrate the xanthan gum. I do a 1:1 water:xanthan gum so one part water to one parts xanthan in a beaker mixed using a stick blender since i don't care about bubbles. a whisk will also do it. So if a formula asks for 2g worth of xanthan gum I add 4 grams. I use weight measurements for using gums and other additives like this rather then volume
  2. EatingBen

    Help with Xanthan Gum

    Cant really help with the green fluid. But the xanthan gum hydration I can. I use the same technique unless I'm using a blender of some kind but even then I'll use prehydrated. But when using it, use a small rubber (or silicon) spatula and a small amount of what ever liquid you want to mix it in in a small bowl to help soften the gel and make it easier to work into the larger batch. Very much like corn flour and you beat/mush it together to great a thinner mix that is far far easier to add to whatever else your wanting and it avoids a lot of bubbles. Otherwise using a stick blender or I also use a small blender with a wavy disk that is battery powered and that works well for about a cup of liquid and works fast too.
  3. It's you, it's also me and it's everyone else. I can do subtle flavours, I can pick up all kinds of things in food but even I find most supermarket foods bland and boring no matter how well cooked and I think it's intentional to appeal to the masses of people this is for who can't cook and "fear foods" that are different, interesting or unique to some people.
  4. EatingBen

    Tomato soup - How to perfect it?

    erm, no cream or milks in any I make. Ever since Chefsteps posted the easiest tomato soup I've been sort of following that and just adding and subtracting where ever I feel like. https://www.chefsteps.com/activities/easiest-ever-tomato-soup Xanthin gum as a thickener and I use fresh tomatoes and tomato paste and just use what ever herbs I have and that will taste good. Sometimes I roast everything down when I use onions, capsicums and carrots and I caramelise it all. Other time I put it all in the blender raw (I've a high speed blender) and the last one I made I tenderised all the vegetables in a water bath at 80c for two hours which was enough to kill off the rawness of the onions but still leave them a little biting and make the soup nice and smooth when I blended. Plus I didn't need to add much stock to it.
  5. EatingBen

    Mandolines – which one?

    https://www.amazon.com/Benriner-Vegetable-Slicer-with-Tray/dp/B000BI4DOA/ref=sr_1_9?ie=UTF8&qid=1485755675&sr=8-9&keywords=benriner that one
  6. EatingBen

    Mandolines – which one?

    Benriner, I've had a few different ones over the years but this one is the one I use more then I've ever used any other mandolin. It cleans with just a spray down with water, a violent shake and all the water comes off and it hangs to dry on its home on the rack. Sure it is a basic mandolin in that is doesn't do a while bunch of different styles of cuts but it's fast to set up, use and clean. Its also apparently dishwasher safe but I'e never had to put it through the dishwasher
  7. More often then not I'll cook from scratch and make enough to last a few days. I hate fast food but I do love my Japanese from the local restaurant. I always feel guilt cooking with most pre-prepared foods, like pasta because I can make it and so easily and because it tastes substantially better then anything I can buy I"ll typically make it over buying it in a box (Ive frozen portions on occasion) I hate a lot of tinned beans they taste weird but fresh cooked have a better texture. I do buy tomato sauce for pasta but I'm always adding to it to make it better, I've done the whole making my own and while I love it and want to do more of it getting a supply of tomatoes and everything else I need in Sydney isn't as easy as you would think without a weekend trip somewhere.
  8. I've been making my stocks sous vide, chicken wings with a carrot and stick of celery and half a white onion no salt. sous vide at 90 for 2 hours then dropped to 65 overnight. The stock is turning into jelly in the fridge. I have reduced this further but the taste actually becomes to intense if thats possible. I do similar with brown stocks it all gets roasted gently in the oven, beef bones and off cuts get coated in a little tomato paste then into the sous vide bath same deal 90c for 2 hours then 65 overnight I use the higher temp to cook the carrots onions and celery then leave it on lower to extract all the flavours out but not turn everything to mush. Its all become gelled on it's own and doesn't require much in the way of reduction.
  9. EatingBen

    Recipe "Disaster!"

    I am a chronic recipe abuser. Everything starts off great and the next thing you know I'm just winging the spices, liquids, meats and vegetables. The recipe just generally kinda resigns its self to the corner as a base. I modify or use the same ingredients but go with ratios I know work to my tastes. I tend to follow the recipe when I haven't made something before and it's starkly different from anything I've ever made, a lot of Japanese dishes for example I follow those closely when it comes to the quantities or when I'm baking. I don't think there are inherently bad recipes, there are some truly terrible writers of recipes though. Like that Lobster dish above mmmmm I've always wanted to urinate on a lobster
  10. Kenji seems a bit lost as to what the point of this thing is. Especially near the end haha
  11. EatingBen

    Recipe "Disaster!"

    Sounds like a stellar way to keep people away from you! I can only imagine what that would be like to eat
  12. Just spent the afternoon reading every post in part 1 and 2. I ordered the MC books (not the At Home version) Can't wait for it to arrive!
  13. I'm the same with temps, well the opposite to you. I can't get my head around F, 149F is just weird to me but 65c means everything (also not to stick my hand in the water for long) but I can convert between to two with ease.
  14. EatingBen

    Favorite Conversion Charts

    I originally learnt metric and have since learnt imperial and freakin jocky screams it's hard to get your head around. Metric, 1's, 10's, 100,s 1000's so in grams 1gram, 10grams, 100grams and 1000grams (which equals a kilo) 1 into 10 into 100 into 1000. Wherelse the imperial scale of measurement is "I'venofreakinidea, somesortofnutorberry, athingythatnoonehasseenin100years, something, a lamb, two nuggets, a thumb, someonesmaimedfoot, afootballfield and a gallopinghorse(sizeunspecifiedipresumeapony) or something along those lines. I'm not saying Metric is better or worse since if you understand either you'll end up with the same results but metric is a lot more linear then imperial so once you start to understand it it becomes a lot more simple.
  15. I've only just gotten into Sous Vide cooking and have been trying all kinds of things. Pork is incredibly, as is steak. Chicken I've been a bit hit and miss on but vegetables done sous vide have been insane. The appeal for me is that the Pork Belly (and anything else I've made with pork) is cooked to perfection, it's tender moist and well cooked. I can change the flavours how I want and still end up with tender, moist and properly cooked pork (or any other meat) which means my imagination can go wild and I can be confident that I"ll end up with moist tender meat. It's really not boiling in a bag, it's just a heat medium that carries the heat into the food. Anyway that's me with Sous Vide, can't believe it's taken me this long to buy a real sous vide machine.