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  1. THS

    Dinner 2018 (Part 1)

    Peking sauce pork. Based on the recipe here: https://www.youtube.com/watch?v=57_RGUdgKf It's definitely one of my favorite pork dishes. I ate it with cucumber and spring onions and rice, because I hadn't the time to make spring pancakes.
  2. THS

    Dinner 2018 (Part 1)

    My first attempt at Hakka tofu. I made it with a ground pork and beef because it was available to me, which is not original but it tasted good. The tofu is homemade.
  3. I've looked into using nylon filter for filtration as an alternative to coffee filters because nylon fabric is relatively cheap and reusable, but currently I have my clarification and filtration projects on hold, so I haven't tried it. @paulraphael How do you clean your filter and why does clarification not work with this kind of filter?
  4. @mgaretz Cherry is listed under "stone fruit" which is technically the right category. My main complaint about this book sofar is that the Table of Contents is not always useful and you have to use the index. It would be also nice to see a list of all ingredients that were recommended and with what other ingredient they were paired with. All citrus fruits taste definitely not the same but when you compare them to other ingredients they share a large quantity of the same aromatic compounds.
  5. @Honkman I recently bought The Flavor Matrix and in comparison with an excerpt of Foodpairing: Harmonie und Kontraste it has a lot more ingredients and provides more flavor combinations and simplifies most ingredients into main categories. In contrast Foodpairing: Harmonie und Kontraste provides more recipes (The Flavor Matrix only provides one per ingredient) and more in depth information based on recipes and ingredients. An excerpt of Foodpairing: Harmonie und Kontraste by the publisher is available here: http://www.fona.ch/fonashop/foodpairing-harmonie-und-kontrast-detail.html
  6. THS

    Adventures in Vacuum Concentration

    This link is dead. The information can be found here: https://www.chefsteps.com/forum/posts/vacuum-reduction-3 If you don't have a stirring plate Chris Young recommends to add boiling stones to your flask to provide more nucleation sites.
  7. I have a Bosh MUM5 and you can process vegetables with the blade attachment. The main test was chopping up 4kg of red cabbage and it worked fine. It really depends what kind of vegetables you want to process. If you want any specific information/tests about the MUM5 I maybe can help you.
  8. For Chinese cooking I find Chinese Cooking Demystified really useful and informative.
  9. I'm currently reading The curious cook by Harold McGee and it's worth reading. Most of the experiments in the book are still valid today and his explanations are well written. The topic of boiling meat might seem obsolete with immersion circulators but fundamental principals are the same. I've learned a lot about browning in for example pesto and what you can do with egg yolks to make better/safer sauces. After that I'll probably read On Food an Cooking also by Harold McGee.
  10. I also would like that measurements are given in weight not as a volume, even better is in metric. For a non American it's sometimes hard to convert a recipe because for example I don't have/use teaspoons for my spices. Percentages are a nice addition if you want to scale a recipe easily based on how much of the base ingredient you have. It's also helpful to know which ingredients scale linear and which don't.
  11. The marking for the minimum water line is located at ca. 7cm. So if your pan is 10cm deep it would work. But if you position the clamp so low you might need a counter weight (If you have more than 1-2l in your pan you will be fine) because the Anova is then top heavy.
  12. Hi, I'm THS a food lover and keen to experiment in the kitchen. I love to play with expectations, techniques and equipment on a (low) budget (I build my first sous vide device from a deep fryer and a PID controller). Over the years I have compiled lists to source special ingredients (in Europe) because most of the stuff is really hard to find (on a budget). So if you want to buy modern ingredients I might have a seller for that. Currently I'm fascinated with taste modifiers and testing if the bitterness of my apple cider can be reduced by ferulic acid. Before that I made some experiments with the miracle fruit. If someone has experimented with taste modifiers please share your experience. I hope to learn and share more about techniques and unusual ingredients. THS