Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Everything posted by eugenep

  1. yeah - I saw garlic sweat at 230f and carmelize onion at 275F or so but didn't see onion sweat if someone found out eventually and maybe approximate time 5 min or 30 min that would be helpful to chart it
  2. ok - I'll try that at 300F then. I remember a long time ago when I sweated onions for an onion tart under Rose Levy Berenbaum's book for Pies and Tarts that took about 20 -30 min or so but it was like 6 onions or something. It stayed white in color and did not carmalize/brown. I hope I get that. I guess we'll see. I've come across 2 dinner recipes I wanted to do that required sweat onions that remain white in color. Hmmm...
  3. hey - does anyone have the temperature for sweating onions without browning them? And in your experience, what was the length of time required to sweat? e.g., 5 min or 30 min etc.? I checked out sizzleandsear.com and tried to read this thread but didn't find anything yet thanks
  4. Has anyone ever used Pilluvuyt before or their muffin molds: https://www.kaufmann-mercantile.com/product/149000055698/porcelain-cupcake-mold-patisserie-set-of-8 I was wondering it's non-stick or if I need to use those muffin paper things and if the quality is good or do you think muffin pans are better instead of individual molds (that look good but cannot perform it's function well maybe??) Best,
  5. Hmmm..I wonder if that's the Botanical Gardens of San Francisco. Doesn't SF have a very large foodie culture? I am interested to hear what's the current food scene like if you happen to have a sense/intuition about it thanks
  6. For this memorial day BBQ, I'm bringing to bottles of Spanish cider from the Asturias region I saw on Vice media that the Spanish ciders are closer to a sour beer and not sweet - so I thought it would be good to cut the fat from the bbq meat Getting it from Despanga on Broome St today hopefully The Spanish dry ciders seem good for the summer
  7. eugenep

    Wine pairing help

    Have you tried Sweet Bitch wines http://jvwines.com/sweet-bitch-page/ or Skinny Girl Cabernet https://www.skinnygirlcocktails.com/the-cocktails/the-wine-collection I think either would be a good fit I'm guessing Sweet Bitch wines is spicy (from the alcohol burn) and sweet (from the sugar added)
  8. I use xanthan gum to stabilize homemade fermented hot sauces The gum stabilizes the emulsion and is supposed to work as a thickener too Adding this might thicken and stabilize the powder water mixture into a syrup - if you try, please let me know if it works
  9. don't think so - like I believe it'll turn stringy-e (like pizza cheese) something about the protein mesh structure that makes it non-ideal for melting cheese unlike ricotta (I believe) and some Latin frying cheese that's "coagulated?" with vinegar
  10. @btbyrd - is there a store in NYC or across the river in the New Jersey area that sells Joyce birds? They say Whole Foods but in South-Eastern area. I'll try to look for it - seems worth a try. But my default chicken is likely going to be Bell & Evans owing to price, (decent) quality, and availability.
  11. I read about the Bobo online and cross checked it here on Egullet and I think I read your post so I wanted to try the Bobo. I got mine at Chung Shing Meats, 19 Catherine St, in Chi-town. I didn't see any label to identify it as White or Black plume. The birds were 3.80 lb to over 4lbs in size. You think a seller of the Black plume would make a difference and where should I buy that? The owners of Chung Shing Meats should upgrade their facilities. The chicken might be alright but the place didn't have a clean look to it so I think that's the biggest reason for not going for another one unless there's a Black plume seller nearby?
  12. I read on a separate post that the best chicken in NYC is a Bobo chicken. I got mine at a store on Chinatown. The chicken tasted ok and it wasn't super good etc. The Bobo was something like $3 a lb and a Bell & Evans at Whole Foods Organic Air Chilled chicken was $3.99 I think I'm sticking to the organic, air-chilled B&E one just bc the store in Chinatown wouldn't upgrade their facilities so the seller's kit is dirty looking etc. and the chicken doesn't have a package date and water accumulated in some (showing signs of age)
  13. thanks for the recommendaiton. tried it out on Saturday while taking a walking tour of some kinda architecture exhibit walk for 1.5 miles in the City and that drink was impressive. So good for the season that I made it today for the park while playing bocci good drink. I sometimes make tepache with pineapple skin and fermentation for the summer (just add spirit of your choice) and also spiced rum (toast spices and soak in rum for 2 weeks) I might try that tecate (mexican beer) with tomato and hot sauce etc.. I think it's called a michelada or something
  14. never tried alcohol-beer yet bc it feels too unnatural - like fat-free cream etc. but - i'm sure it tastes good for some also hmmm...but it might be purely the alcohol that's responsible for that increased desire I mean, introspectively, Alex seems right and agrees with my experience
  15. I don't know if anyone experienced the same issue and if they can give advise on how they cope with it. When I have one beer, it's good and it's like I suddenly have this desire/interest to have another one. I mean...it's not like I have one piece of pie, that was good, and then I want another piece of pie. It's not the same feeling or desire for pie or other good foods. It's like different, like it's a stronger type of desire that really pushes me and it's like I have to resist with some amount of will power. In cigarettes we know it's nicotine but I wonder if it's something they put into the beer sometimes? Beer is fermented so I'm guessing that's responsible for its yummy complex and unique taste. But so is cheese, prosciutto, and so on. And it's not like I have the same strong desire to have another piece of cheese or ham. So..you think there's something in the beer they put in it that gives it that strong pull for another one? In potato chips, I believe it's the msg chemicals that create that strong push. I read in a book, "Salt, Sugar ,Fat...?" or something that corporate farmers create some kind of sugar fat carb mixture and feed it to pigs and the animals go crazy and keep eating beyond the point that is natural for their bodies. Corporations found they could do the same to humans (just like pigs) so they do similar things with your junk food to make it irresistible good and make you reach for another one. The only way I cope with the beer problem is to tell myself "just one beer and when that desire for the 2nd comes ignore it." Like..I don't have the desire for 2 or more beers but just one at first. But that....desire...for the 2nd will come after I finish the first and I know it's coming bc of that first drink for some reason. I don't think this desire is natural to foods like pie, cheese and so on. And it's not nicotine. So I wonder..what??
  16. thanks @gfweb and @robirdstx I think I'll try both techniques. The pre-browning of the bread crumbs is actually pretty impressive. I could potentially get a really good browned crumb while cooking the easy-to dry out pork chop at a low temperature I think I didn't have the guts to put a larger amount of oil on and just treated it like frying a steak a normal sauté - didn't know about the quantity of oil needed
  17. okay thanks - I'll try both methods next time I use only a thin film of oil - like a coating for pan frying steak - maybe more oil and wait for it to get hot enough to hear the bread crumb sizzle Hmmmm...like I'm using that overpriced burner, Control Freak, and it read 385F so it should be hot enough (deep fry temperature) Maybe something wrong with the burner and it's not heating evenly so it reads 385F but it's only in one small space? I'll double check But I did wonder why I needed oil to get the breaded coating to brown. The oil can rise to 375F or higher and once spreaded on food, it will heat the food more evenly but it wasn't browning without the oil (even though it should) I thought it was water from the pork chop creating steam or something that is preventing the panko crumbs to brown and that's why it needs a layer of oil In ATK's schnitzel recipe, they have you dip the breaded pork chop in oil (deep fry) so I wonder if the breading needs a layer of oil??
  18. Hoping to explain the problem clearly. A standard recipe would call for a dusting of pork chop/chicken etc. in a coat of flour, egg whites, then panko/bread crumbs and then pan fry I would add oil to the pan and then the breaded protein. The breaded protein browns nicely on one side before I flip it Problem - it looks like the first side absorbed all the pan oil. The second side doesn't brown and remains white panko crumbs. I'm assuming it should brown like toast even without oil but it doesn't brown and remains white To get it to brown I have to add another coating of oil to the pan so that the panko absorbs it Question: shouldn't it brown without a layer of oil like how toast browns? Like...I wonder if moisture from the protein is dropping the temperature to 212F and you can't get above the boiling point of water That's why a layer of oil needs to be added to raise it above the 212F level for the breaded coating to brown You think that's right or do you see the problem I'm talking about? thanks
  19. Hmmm.. I wonder if you could just infuse the ginger in the rum for a few days or week after pressing out its juice to extract more if its flavor
  20. I was thinking how it could make super expensive scotch and wine available to average people with a moderate income. I drink scotch and wine but not regularly because of the cost I would prefer the real thing but the lab version might have a place ..think about drinking 50 year scotch on a daily basis (with moderation of course)
  21. New producers believe they can make a "chemical?" compound to make an equivalent to scotch whiskey without the aging. It might work - anyone tried it? https://www.economist.com/science-and-technology/2019/03/07/disruptive-technology-may-change-the-whiskey-industry Choice quotes below in case of paywall Endless West, based in San Francisco, is one such. It has done away with barrel-ageing entirely. Using a gas chromatograph, which separates a mixture into its constituents and then spits out an analysis of that mixture’s make up, the firm’s researchers claim to have identified the molecules which give different whiskies their flavours. Josh Decolongon, Endless West’s chief product officer, says a compound called 4-ethylguaiacol transports him to, “a chilly holiday night spent indoors...burning logs and sweet spices”. Ethyl butanoate, on the other hand, he associates with candied apples, tropical fruit or perhaps grapes. Mr Decolongon and his team use a mixture of techniques, including distillation and solvent partitioning (taking advantage of the different solubilities of most chemicals in water and oily liquids) to extract these and other compounds from things like plants, yeasts and barrel wood. Once they have obtained these flavours, they add them to pure ethanol bought from an outside supplier. The result is Glyph, a spirit that takes around 24 hours to make and sells for about $40 a bottle. Endless West is the only company so far to eliminate ageing entirely, but at least seven others are speeding the process up. In Los Angeles, for example, a firm called Lost Spirits inserts heated barrel wood into distilled spirit and blasts it in a reactor to quicken the process. That takes six days, and produces a drink called Abomination: Sayers of the Law. All this will count for little if age-defying whiskies taste bad and people will not buy them. The Scotch Whisky Association, a trade body which represents Scotland’s whisky industry, bristles at the idea that production can be rushed or replicated. Abomination has received some excellent reviews, and chromatographic analysis of it reveals a similar chemical signature to that of conventionally aged whiskies. Glyph’s reviews are mostly mediocre, although your correspondent found it tastes good when mixed with a slug of ginger ale. Both firms’ products are proving popular with tech-minded youngsters who enjoy the stories about a break with tradition. Meanwhile another age-defying distillery, Tuthilltown Spirits, in upstate New York, is trying a different approach. It agitates its barrelled whiskies to accelerate maturation. Its workers do this by placing bass shakers around the warehouse and playing loud music through them. They say bass-heavy dubstep works best.
  22. I wonder if this Street Food series will be similar in theme to Chef's Table - where it's not about recipes or technique but a personal drama with a hero/narrator, conflict, resolution etc. that is partly autobiographical and beautifully shot e.g., Mr. Ivan Ramen suffering the tragedy of losing a loved partner and struggling to find his place identity A woman from Lat-Am escaping a bad marriage and finding a new life in Philadelphia though food etc. Human personal dramas and stories with food in the background
  23. hey guys - check it out ATK's book, Sous Vide for Everybody, mentioned EGullet: “The technique slowly spread to chefs in the U.S.— largely thanks to the Internet. Chefs began to acquire sous vide circulators for their kitchens in the early 2000s. (Thomas Keller was one of the first.) The only problem: No one really knew how to use them. None of these chefs had come up in the kitchen world using them. No one had spent time experimenting with them. Enter: the website eGullet. The forums on this culinary-minded site were a place for people to geek out on food-related issues, and sous vide was a perfect subject. On eGullet, explained Boston chef Tony Maws, people like Grant Achatz, Sean Brock, Wyliê Dufresne, and many others “would talk about what they were playing with, and [how they used] different times and temperatures for different proteins. There was a lot of sharing of knowledge, and over time we figured out this technique.” Excerpt From: America's Test Kitchen. “Sous Vide for Everybody.” "
  24. I use MSG and water in place of stock sometimes when for example, a recipe says to do a 2-3 hour braise of offal in stock (to take out the gross gamey odor in offal) and then to throw away the stock. I would be wasting 2-3 liters of my hard to make stock if it weren't for MSG + water substitute. I grew up with the media bias against MSG when I was a kid so as an adult it's like I still have this childhood belief that's difficult to change. But based on new information about MSG, when I go to an Asian restaurant and if they use MSG, I would be okay with that and no longer feel like my life is at risk. I learned that MSG is in our potato chips and many other foods we consume everyday. It could be the MSG in chips that make us have a craving for it (can't eat just one). So...it could be that all Americans have been eating MSG on a regular and daily basis (if they eat potato chips etc.)
  25. Link at https://www.wsj.com/articles/rescuing-msgs-unsavory-reputation-11556337610?mod=hp_lead_pos11 But if paywall - some choice quotes: OUT-OF-FAVOR FLAVOR What’s it in? MSG is found naturally in some foods like yeast, tomatoes and cheese, and is commonly added to others, including chips, soups, frozen dinners and ranch dressing. When added to food, the FDA requires MSG to be listed among ingredients as monosodium glutamate. The image issue: Four in 10 Americans say they actively avoid MSG and many people identify themselves as sensitive to it. The average American consumes around half a gram of added MSG a day, according to the FDA. Is it bad for you? Studies have found no conclusive evidence that MSG has any adverse health effects on the vast majority of people when consumed in normal concentrations. Is it good for you? MSG is about 12% sodium, roughly one-third of the 39% in table salt. Makers of MSG say that when sprinkled on food it can help people reduce their salt consumption.
  • Create New...