Rasmus

Yeah, I guess I am making water ganache. So maybe that answers the question: not enough whisking and it's a ganache. How would you say is a chantilly different from a mousse?

I wonder if someone has experimented with Heston Blumenthal's recipe for chocolate mousse, where he only uses chocolate and water? I have using various types of liquids, such as millk, milk+whiskey, water+whiskey and variations in water to chocolate ratio. But I want to understand the importance of the whisking after the ice bath. I don't do it, and maybe because I use less liquid to chocolate ratio so it isn't needed. But I wonder if it serves another purpose such as making it more airy... Anyone?

My understanding of how a Pacojet works is that it has a blade that moves up and down at a very high rotation speed. But isn't that what a hand blender does, with the difference that a person has to do the up and down movement? If so: why can't you get the same result with a good quality hand blender?

Fresh and dry pasta taste totally different. And also it is to store it.

Good tip! Funny, that is the same exact extrusion machine that I have, except mine is maybe 10 years older, and his failure is exactly like mine. But he isn't solving the problem in this video. I hope he does that in a later one. It's strange that his experiment isn't matching the science, as he seems to keep the pasta dry the entire time, whereas both that professional pasta maker and the science seem to say that he should move between dry and moist environments. As I live in a very moist environment I will try this. Thank you!

Ok, thank you. The consistency was fine, it just wasn't sour enough. I left it for 12 hours, but I read that some leave it for 18, whereas yours is 8. I guess I'll experiment a bit. thank you

Ok. The problem may be the milk. Will try a different brand. Thank you.

I tried making dried pasta, but it falls apart when I cook it and "shreds" a lot of flour when boiling, almost making it to some sort of very light oatmeal. I have tried two recipes for the dough, and though the second one kept together better, it wasn't good either. Any advice? This is what I did: 1. The dough (a) One dough recipe I took from Modernist Cuisine: 400 g semola + 100 g all purpose flour + 100 g water + 28 g white wine + 5.2 g salt. I didn't have alum powder at home, which may be the problem there, but the result was so brittle that I doubt that would have made much difference. (b) The second dough was just 300 g semola and 150 g water. 2. Kneading Dough kneading machine. 3. Extrusion Pasta extrusion machine. 4. Drying Food dryer for 4-6 hours (forget exactly) until completely dry. Maybe too dry? 5. Cooking The first cooked very fast, almost like fresh pasta. The second took more like 7 minutes or so.

I am trying to make Greek yogurt, and while the result is yogurt and the consistency is good, it's not sour enough. I wonder if anyone can tell me how to improve this? This is what I do: 1. Heat whole 960 ml whole milk to 90C. 2. In ice bath, cool milk to 40C. 3. Add 60 g Greek yogurt. 4. In food dryer for 12 hours at 45C. The yogurt I used is quite sour, but the result is nowhere near that.

These ovens would be built with the similar principal to rack servers, which are super easy to install, and are designed to live with each other in a special rack cabinet/shelf, that has electricity. The ovens could also have gas and/or water, to support different types of ovens. The problem you describe about having them all or none is a bigger problem the bigger each unit is, so it's actually an argument for many small ovens. E.g. Kitchen A has two big ovens and kitchen B has 10 small ones. Kitchen A has only two possible setups, to match the demand: one or two ovens, and will be wasting a lot of energy until both ovens are completely in use, whereas Kitchen B has 10 different setups, and can scale up as needed. Typically the demand escalates slowly (if nothing else because service will be a bottleneck), why the chefs can constantly be a bit ahead, and have say 2 extra ovens fired up, which the chefs in kitchen A are much less able to do. They will also have to wait a lot longer for one big oven to fire up, vs many small ones. These "rack ovens" can be as wide and deep as a big oven. The main difference is the cavity height.

There is also a third possibility and that is that no company has ever bothered to challenge the standard. The kitchen appliance industry doesn't do much R&D, and are mainly sales companies and to some degree metal factories. A telling example of this is their pathetic computer systems. Even high-end appliances use computers and displays that look like they come from the 1980's.

The idea is not to have an oven that is so small that it only fits ONE dish. The oven will fit one sheet though - like a quarter or a full pan. I think even a quarter pan could fit 6 steaks, so unless it's a canteen where lots of people are served the same dish at the same time, I don't think it would mean that many door opening/closing. I see what you say about heating the walls, but I bet that the average oven is used on average at 60%, which will make the total cavity wall space about the same in one large oven compared to multiple smaller ones. Because, like you say, it requires a great chef to keep the ovens perfectly filled, and even they can't control the orders, and they also need to have some extra space for temporary increases in cooking. An advantage of having each sheet be an independent cooking environment (another way of explaining the many oven idea) is that you can then match the environment to the dish that is being cooked. Fish, steaks, vegetables and bread are all cooked at very different temperatures, and ideally with different humidity. Maybe many chefs don't care, and just put everything in a hot convection oven, and maybe the good ones know exactly when to pull out a dish, but it does seem like an added source of errors, compared to having the right environment, which will both cook/keep the dish better and allow for some delays, without drying or overcooking the dish. The volume factor... 10 ovens will of course take a bigger space, but they can also be stacked to maximize the space in the kitchen, and be built higher than a regular oven, where you cannot fit two ovens on top of each other, leaving a lot of empty space above the oven. But these "Rack ovens" can be built up to the ceiling, if needed. The chef can maximize the kitchen space. Kitchen appliances are otherwise a bit bulky and don't really match each other. It's a bit similar to shipping, where in the past the shipments came in all types of shapes and sizes, until a clever person came up with the container standard, to perfectly fill up the ships. Rasmus

I think they could match say quarter sheets, which will make their volumes much smaller and therefore super fast to heat up. You basically wouldn't need to preheat them at all, but start the cooking as you put in the food. The wiring should be super simple. Basically similar to a server rack (central power strip embedded in the shelves). There could even be a central control display, letting the user set all ovens to the same program - for large batches - or control them individually. I think they would be more costly to run if you were to run them the entire time and the same temperature. That sounds like a kitchen continuously preparing large quantities of the same type of food. But that's not the type of kitchen I am talking about here. I am thinking about restaurants with diverse menus, where each serving may be small (one person, often); small restaurants and restaurants that work with prepared dishes, that are done in a central kitchen elsewhere...

My idea is that each shelf in an oven can have it's own temperature, which means that you only fire up what you need and can run unique environments, e.g. steam in one and hot air in another, etc. Technically it is probably independent ovens, that are stacked on top of each other, so the user would have to open a door for each "shelf"/oven. It just seems cheaper to run and give the chef more options...

My point is that a smaller version of that oven would also make more sense for a restaurant to use. Why not use three small ovens instead of one larger oven? Assuming they took about the same space, the main difference seems to be that the chef has to open three doors instead of one, and set three controls, instead of one. Is that really the reason though?