Bernie
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Posts posted by Bernie
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Dumpster
You get a clean box and it cost you nothing......🤣
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mayogrette?
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3 hours ago, Margaret Pilgrim said:
Consider it a splat of green paint on your palate to be dabbed, spread out, thinned as well as celebrated as a dominant color or pigment.
Or just paint over it....😀
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46 minutes ago, Alex said:
Thanks! Always glad to revise my perception of the universe. But will the information reconstruct as caramelized onions, or might it become something else, maybe a baby sperm whale or a bowl of petunias?
With my luck it would come back as kale (I think the universe hates me, or at the least is indifferent to my suffering )😂
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21 minutes ago, Alex said:
True. But sadly, our wfi signal wouldn't be able to escape, so we'd never be able to confirm that phenomenon here on eG.
Not so. The latest mathematics/physics advances suggest information MUST get out of black holes. It may be delayed for a few billion years (I think it depends how old the hole is)
So take heart everyone making caramelized onions, if Anna's hypothesis is right (i suspect it is) then we are all stinking up the universe😂
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4 hours ago, Katie Meadow said:
I think nowadays it's pretty common to give babies rice cereal and not wheat at first, no?
I agree. It used to be you selected what veges and fruit you first started babies on (bland, bland, bland...) but it actually made a bit of sense. It gave time for the immune system (the babies) to develop. Initially babies got their immunity from breast milk and then from slowly introducing other foods. Rice was usually part of the early childhood food because it is fairly benign.
Wheat was given as "rusks" or "crust" because the gluten was mostly transformed with baking.
As a side note if your dog has digestive upsets its normal to feed him boiled chicken & rice because the chicken is easy to digest and is usually free of bacteria, and the rice is quite benign.
(and no you cannot infer that I like dogs rather then babies.... though a baby can't fetch and love you unreservedly only if you feed them....)😃
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1 hour ago, SarahPorta said:
Diced onion, olive oil, chopped kale, diced pepper
reckon eating Kale is the vegetarian equivalent of religious self flagellation!
😀
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1 minute ago, MokaPot said:
@Bernie, I don't know about "explosive" or sinus-clearing, but I do think the vinegar taste should be present in nigiri. I like the vinegar flavor, probably more than most people do.
I think in sushi, there should be almost no taste or smell of vinegar. Its all about what it does to the mouth. Like a lot of Japanese cuisine, there are lots of subtle aspects, like presentation, beauty, even mood (relaxation or excitement).
The very first time I experienced this "pop" (its actually hard to put into words) it was so different to what I had experienced/tasted before, I was amazed that a chef could actually do that sort of thing. Then I started to understand why there is such a concentration on technique.
Even when particular flavors are felt during eating is important, the order the ingredients actually hit the taste buds is important. The order of eating and drinking all change the experience.
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Isn't the vinegar (of whatever version) meant to give the 'explosive" feel in the mouth. That's why its served in single bite size pieces, so it can be put in the mouth whole. (the whole thing should fill the mouth completely) It is about the experience of the slight acidic hit in the sinuses and why it needs to be very mild vinegar, but then the other flavors actually are enhanced because the sinus are clear.
(Sort of like wasabi without the tears)
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On 8/15/2020 at 12:42 AM, heidih said:
I think 1957 buys me a ticket
Oh to be that young again....😧
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What was the question?
😀
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21 hours ago, robirdstx said:
Terrible Photo ~ Great Burger!
Two 2 oz. patties smashed on our steel (heated to 600F on the grill) with cheese, tomato, onion, mayo and mustard on a toasted Ciabatta Roll.
But its on a square Bun!
Everyone knows its supposed to be on a round bun!
Patties are round, tomatoes are round onions are round. You should not be giving in to the demands of cheese.
😁😁
Seriously I do agree with the Ciabatta roll as the best choice for burgers,
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9 hours ago, weinoo said:
Several years ago our National broadcaster (ABC) did a documentary on the sewage system for Sydney. Some of the system is brick lined tunnels, over 100 years old but still in good conditions and in use. The whole system feeds into a sewage treatment works with large digesting ponds and other treatment. That way the sewage is converted by bacteria into useful stuff and water.
Well the ponds themselves produce a sludge that is removed and dried and further processed to reduce it further.
The video showed this sludge being transported, it looked like dark compost but it was dotted all through with yellow.
The narrator asked the operator what it was and the operator replied (with a grin I might add) "corn" kernels. He said that corn had survived both the digestive tract of humans plus the bacteria in the digesting ponds. Apparently the outer coating on individual corn kernels is pretty tough stuff. Once you break the kernel, the starch becomes available but the outer covering survives (I guess that is "enough roughage to prevent constipation" as suggest in good health diets)
So there probably is yet another reason to avoid corn
Myself I only eat corn on the cob (hot with butter dripping off it...). I find its taste and texture of the kernels adds nothing but texture to a salad and I find that texture unpleasant .
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the most important point about Vegemite is that it is made from the sediment left from the brewing of beer.
So it is connected to beer.
That alone makes it good!
😁
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Potatoes, sweet potatoes, carrots, parsnip, swede mushrooms, capsicum, tomatoes all large cubes (not much of any one) Add a slab of pork belly on top, cross scored & liberally salted on the top (covering the veges) cook slowly ending with a grill to get crackling.
One pan and heavenly rendering of fat to cook the veges in.
(save the resulting leavings for future use)
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4 hours ago, MetsFan5 said:
I think after this weekend I have to go on a diet. Does anyone know one that allows a lot of butter, salt and carbs?
Surprisingly there is such a diet and it does work. My doctor suggested it. (I have no existing medical conditions so seek advice if you do)
Its called the six hour diet. You pick a six hour period during the day (1pm to 7pm for instance). During that period you can eat and drink anything and everything you want in any amount. Outside that time its water only.
You should lose about 7~10 lbs a month and you will keep it off, even after resuming normal meals and times.
You can use 8hr period but you wont lose as much.
It works.
After about the 3 day you will find you will not be as hungry during the fast time and even during the eat period.
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4 hours ago, MokaPot said:
That's a good story. I usually order soft scrambled eggs if I'm not sure about things. It's behind a paywall now, but there's an old article from The New Yorker called "The Egg Men" (Burkhard Bilger) in praise of egg cooks.
Its off topic but its sort of relevant
Click on the link. When it comes up with the paywall message, go to the address bar in your browser and insert a "." (full stop ) after the .com ( report.nyt.com./sssss.ssss.xxx/.xxxx.....) leave everything in place.
Do a reload page (usually the circle thing with the arrow) and usually no paywall.
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2 hours ago, dtremit said:
The freezer was pretty packed -- my guess is that when my partner checked the freezer for soup at lunchtime, he put something back in a precarious position, and said item ended up working up enough momentum as it fell to knock the door open.
I have a vague recollection of hearing a weird noise as we were watching TV last night, but figured it was something outside our apartment door (which is very close to the freezer). Wish I'd remembered to check. Sigh.
Jackpot !
What do you want to buy? Make sure the partner is always aware that it was their fault (no probables, no maybes). Be firm.
Guilt will ensure you can buy whatever you like, watch whatever you like, get taken to the best restaurant...the scope is marvelous 😃
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There is another weird factoid that may well apply to the situation of SV from frozen.
What starting temperature water should you use when you make ice cubes in your freezer in an ice cube tray, tap water, cold water, hot or boiling water to get the ice cubes quickest?
Well of course it would be cold water, right?
No actually it would be boiling water!
That can't possibly be right could it? Yep. You see its the temperature difference that is important to the heat flow. You need to remove heat energy from the water and since it takes more than one unit of energy to drop the temperature one degree, its better if you can speed up the heat flow. The heat flow is determined by the difference in temperature along the heat flow path. Seems counter intuitive but try it.
In the case of SV the same thing happens. It takes longer to heat the food from very close to its final temperature than it does from a much lesser temperature. Again its heat flow, not temperature change that determines its final temperature.
Like I said a weird factoid.
EDIT: Note that the idea of SV is to arrive at our final internal temperature and along the way progress through various temperatures to allow the various chemical reactions to take place (usually at some specific temperature range), so speeding up the time to arrive at the final temperature is likely to have an effect. So that is another prospective investigation for the experimenters here.😁
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In actual fact our supermarket chains sell "chilled fish". This is fish that has been frozen and then thawed to be sold. Its is marketed as "chilled fresh fish" and most people don't know the difference.
Being a fisherman, I generally freeze all the fish I catch. I portion it and vacuum seal it. When it thaws, it is as good as fresh.
A few things to note.
I was a tuna fisherman for the Japanese sashimi market so I learned about treating fish correctly.
I put all fish I catch in a tank of seawater to bleed (cut the gills). After 5~10 minutes put them on Ice. The preferred way to do it is bleed them in an ice slurry. They are cleaned/filleted when they are thoroughly chilled.
(with tuna, you bleed using 3 particular cuts, one each side or the front fins and one near the tail, (do a google search) it is necessary to "kill" the spinal nerves by removing the brain and feeding something (600lb nylon line) down the spinal column)
Now I know you are wanting to deal with excess fish in an attempt to keep it for market.
Perhaps you could investigate freezing in portion sizes and selling it frozen (depends on your customers). BUT you will have to do it as soon as you know it is excess to requirements.
Consider cooking the fish is flavored ( chilli ) olive oil in the SV and leave it bagged to be consumed or sold later. It wont be "fresh" fish but ti will not be wasted either.
I don't think cooking fish on their own in SV is going to be successful.
Fish if treated properly (bled & iced when first caught) should have a shelf life of up to 10 days if kept chilled (and dry). That 10 days is reduced by about a day with every hour that passes between catch & chilling.
The display cabinet needs to be enclosed so the air inside is cold. Ideally the fish should be on a well drained bed of ice (skin side down or use baking paper) within a display cabinet. Sorry I am not trying to tell you how to suck eggs, but a lot of the fish retailers here have poor quality fish because the fish deteriorates from not being treated correctly. The ice within the cabinet ensures the air in there is moist so the fish wont dry out.
If the fish are line caught as apposed to trawler or net caught they will usually be alive when boated. Trawler & net caught fish are usually dead when boated and may have been dead for several hours before being boated.
Some of the Japanese coastal fisherman can keep sashimi quality tuna on Ice for up to 30 days.
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7 hours ago, btbyrd said:
Steak frites: Grilled filet, triple cooked chips, truffle aioli, wedge salad. Classics are classics for a reason. Rebel agrees.
You do need to improve your photography, we can't quite read the wine bottle.
At least you have the rabbit food on a separate plate 😀
Actually, I think Rebel looks like he is about to take you on for the steak !
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Well it doesn't matter about the egg.
It only really matters when you have chips!
(...hmmm chips dunked in runny egg yolk...)
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Also because its actually fairly larger crystals, it will not be the same in weight as fine salt for the same volume. There is a table somewhere that says how much kosher salt extra you need for seasoning compared to table salt.
I just taste it to see if its enough salt. 🙂
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Has anyone used liquid nitrogen to freeze fish for sushi?
in Cooking
Posted · Edited by Bernie (log)
Pretty sure dry ice is not going to do it.
The idea with freezing it down to very low temperatures is to stop any deterioration, but it is not what causes "normal" deterioration in fish used in sushi or sashimi..
Fish like Tuna are warm blooded , sort of. When the muscles need to function in cold environments, the blood needs to be very efficient. To improve its efficiency it is heated a few degrees or so above the surrounding body temperature.
This is achieved by chemical reactions involving various enzymes present in the tissue. This chemical reaction is actually triggered by the nervous system.
If you rapidly cool a tuna without first "bleeding" it you may trigger this reaction if the nervous system is intact, even if the fish itself is dead. Under theses circumstances the reaction is uncontrolled and the process will actually cook the fish particularly around backbone (where there are an abundance of nerves)
To prevent this happening in tuna, there are a few techniques where the fish is bled almost completely, using the fishes heart and circulatory system to pump the blood out. Then the brain is usually destroyed (by removal using a coring tool) and then a fiber/nylon/stainless wire is fed down the backbone from the hole left in the coring operation.. Then the fish can be cooled in an ice slurry then put in a blast freezer.
Sorry to be so long winded, but it is NOT just the cooling that does the trick of preserving the fish. A fish treated this way will keep at ice temperatures for 30 days without any discernible deterioration To keep it longer you need to freeze down to perhaps -80c. Remember, the enzymes still exist its just that they aren't activated in mass and the lower temperatures just absorb the heat they produce.
This is for tuna.
For sharks and the like (generally) there is a different reaction, again involving enzymes but the result is not to produce heat, but a bi product is ammonia. And that reaction occurs even at lower temperatures, though the temperatures do slow the process. (this is the reason not to process sharks into frozen goods, because they may well develop a ammonia smell after long time freezing).
Some fish have "delicate" texture and readily soften with time even when kept cool. (Albacore is one example, it has a fine solid texture for sushi or sashimi when fresh but its texture will tend towards "mushy" within a few days, even if treated well. That would be a case where liquid nitrogen would be a good choice.
So back to the original post. Unless the fish is already "sushi" grade, freezing will not do anything. The choice of fish will though. You want high oil/fat content fish but these oils/fats must have at least pleasant taste/smell or no taste/smell at all. Very strong smelling fish are usually ruled out unless you deliberately choose the strong smell to enhance some other aspect of the sushi. Some of the smaller mackerels and the like may also become soft with a day or so and that makes them unsuitable for sushi. Again liquid nitrogen would help but again they need to be gutted/bled cooled (in ice slurry) like the albacore.
It is more important to have processed the fish correctly in the first place. Trawl fish are usually not suitable as they are usually killed in the actually fishing and if not may die on the deck of the ship and not placed on ice for an hour or so.
Your local fishmonger may sell fantastic product, and it may be suitable for sushi immediately, but generally it has not been processed specifically for sushi.
Unless you know the fish has been processed correctly when it is caught, freezing will only extend its freezer/shelf life for normal use and it will not prevent it from deteriorating in ways that make it less suitable for Sushi/sashimi. If you are going to consume within a few days keeping the fish dry (cling wrap?) and on ice is sufficient.
(not uncovered in a fridge, that just means it will dehydrate). But just putting in cling wrap in the fridge to cool is not enough either. Best to cool it in an ice slurry, then dry and cling wrap then in the fridge to maintain the cold temperature.
Sushi & sashimi is as much about looks, texture, feel, smell as taste.