Gnulio
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Posts posted by Gnulio
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Ask them. I made the order. 80+ shipping
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Yes, It's a great book
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Great thanks
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12 hours ago, andrewk512 said:
Thanks everyone! My container of demineralized water is holding out, but at least I know where to look when it runs out.
Does anyone find steaming in the APO insufficient from a moisture standpoint? I think the mandatory oven fan with the steam function is drying things out. I just did presoaked pearl barley at 100C 100% steam as per the Noma guide and it dried out. I also had issues with my koji growing at 30C and 100% RH where the cloth wrapping the koji also dried out and required spraying with water. I am now going to add a bit of water to the pan when steaming and I am wrapping my koji batch today in plastic to prevent moisture loss .
Growing koji has been awesome though so far. I can fit two 9x13 pans in the APO which is about 3x what I could fit in my previous setup. The probe and the app really help reduce constant monitoring and tinkering. My first batch was yellow peas with wheat which run really hot so once things started heating up half way through I took it out of the oven and finished the growth in ambient air.
Can you share time and tempo?
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18 hours ago, Robenco15 said:
Mod Pizza’s Neapolitan with Caputo Nuvola
I think next time I’m going to take this from 62% to 58% with this Nuvola. Touch chewy. Not unhappy with it at all though. Killer pizza.
Cooking Temperature? I usually use the Nuvola with almost the same idratation and never had a chewy pizza.
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I want an EU version
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On 7/10/2021 at 4:43 PM, Aki said:
Yes that's right, I am pretty sure the pan type and size plays a big role in this. I have checked the coil pattern before and I am pretty sure the edge sensor was right on top of the coil.
Also, I measured the temperature the moment the Control Freak beeped that it has reached the temperature (I did not wait for it to stabilise on the non-liquid tests).
Is the 220v version right?
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I own 6 of them. I love it but it's really expensive
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On 6/13/2021 at 8:35 PM, jandreas said:
The first thing I would do is use more oil. Have you tried thicker pots & pans? The only thing thinner than an ikea kitchen pot is the sheet metal on a Chery car.
You have ti check more often Ikea's products. They made probably the best quality/price ratio inox pans. Sensuell pans are thick like all clad pans.
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This is the email that I sent today to polyscience.
I'll tell you about my experience with the retailer sousvidetools. In December 2020 I decide to buy your Control freak product and the only retailer I find in Europe is the sousvidetools store. I make the purchase for 899 euros + ss. After a week the item arrives and after a few I experience several problems, the temperature control does not work in any way, I contact you and the shop and after several emails you tell me that they will be the ones to take care of the change of the machinery. Sousvidetool asks me to send the item back at my expense, which I do, telling me that there will be no problems as soon as the package arrives they will send me the new product. Unfortunately, from January 2021 with the brexit there are several problems with the English customs for those who ship from Europe, UPS (the shipper recommended to me) loses a lot of time until 20 days ago it informs me that the package has been lost. Sousvidetools in these 4 months has never helped me with this problem by saying that obviously it was not their problem, UPS instead informs me several times that they have tried to contact the store to carry out customs clearance. In any case, UPS would have to give me a refund for 800 euros so from the purchase I would have already lost more than 130 euros. I communicate the situation to sousvidetool by saying that I would be interested in getting a working control freak, however, they tell me that the price is now 1399 euros and that at the limit they could give me 10% discount then 1259 therefore a loss for me of 459 euros. Does it seem correct to you that a reseller manages the assistance on your product in this way? Unfortunately, I will keep the money and will not buy another machine. Of course I will advise my clients to do the same. I'm sorry because I believed in the product.
Of course I can send several emails proving the situation.
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This is the video about frying
https://www.dropbox.com/s/mf6c8rt4wmxsinu/VID_20210109_141120.mp4?dl=0
the pot is a stainless steel from ikea.
Anyone experienced something like that?
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3 hours ago, EsaK said:
IKEA stainless steel pot with sugar to cover the bottom, 110C, slow mode. Sugar stays granulated after heating to 110C and staying there for 5 minutes or so.
So yours it work well. Good to know.
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11 hours ago, teonzo said:
It's always interesting to see how proper marketing alters the perceived value of a product in the eyes of people.
The first Modernist Cuisine set started as a jump in the dark, it was a risky adventure for sure. Can we still say that they are doing this for the good of mankind, loosing their own money? Let's see. Last time they gave some figures for the print runs of the first MC they went over 50.000 copies, it was quite some years ago so it's safe to suppose the actual numbers are sensibly bigger. But let's be cautious and say 50k. Currently it's sold for $562.50 on Amazon USA, but at the beginning the discount was much bigger. I remember pre-ordering the first edition on Amazon Canada for $420 (Canadian dollars). Let's be cautious and say an average of $400 (US dollars). Let's say half of this goes to Amazon or other retailers, I'm cautious here too, Myhrvold is not mister nobody for Bezos, so he should get a better contract than every other small publisher. Especially because to sell $400 in books usually you need 10-20 books, so the minion working at expediting needs to locate those 10-20 books, build the box, put the books in the box, close the box, attach the order sheet. With MC the minion just needs to attach the order sheet, the box is already prepared. Let's say the publisher gets $200 per set sold. Printing costs from China should be in the $30 zone, let's be cautious and say $50 including shipping. So it makes $150 for the publisher to cover the costs and hopefully make some profit. $150 for 50k sets totals 7.5 million dollars. Is there someone who thinks 7.5 millions are not enough to cover the costs? This is a cautious estimate, which means real numbers should be much higher.
I'm not blaming Myhrvold here, he took a shot in the dark, risked his money, it went really well (much above expectations) and he is making very good profits on this project. Kudos to him about this. But saying he is loosing money here for the good of people is like having rainbow glasses that do not show the real world. He made great profits with the first set and launched the other projects to keep profiting. If he was humanitarian he would have kept the same discount as the beginning for those sets, not what happened. Modernist Bread never saw those levels of discount.
Then there is the perceived scientific value: "OMG someone who worked with Hawking is studying food, we are saved!". Like there are no other researchers out there working on food topics. No, sorry, there are plenty of university researchers out there studying food matters. There are plenty of articles printed in dedicated magazines. There are books out there. Like this:
Handbook on Sourdough Biotechnology (eG-friendly Amazon.com link)
or this:
The neapolitan pizza. A scientific guide about the artisanal process (eG-friendly Amazon.com link)
(first 2 that come to mind)
A book that claims to be "scientific" should be totally clear about replicability. It's science basics: if you publish something then you need to give the specs so anyone else can replicate the experiments to see if the results are the same. First thing you need to do if you talk about bread is to give the specs of the flours for the various recipes. There are standards out there about this, mainly the W and P/L values, those are the 2 most important descriptors for flours around the world, it's what you find in all the other publications, it's what you need when talking with mill technicians. But on Modernist Bread you don't find this, you find suggestions for US producers. Which first of all is not that useful for the US readers, because producers can change the values of their flours without notifying anyone, or they can close the business and bye-bye. Second, it's useless for the readers outside the USA. This fact alone is enough to say that, on a scientific level, Modernist Bread is far from being scientifically correct.
After release date there were some discussions here, where I pointed out some awful errors. I still remember the one about pizza in a jar, the book claimed it was "under vacuum inside the jar" (no, sorry, it isn't), so "when you open the jar it expands" (no, sorry, admitting it was under vacuum then it should compress when opening the lid, just the opposite). Reading such things would have made me cringe when I was in high school, let alone after going to university. Let alone someone who worked with Hawking. This makes me question if Myhrvold ever read the full set before it went to print.
I borrowed Modernist Bread from a friend and read some pages here and there, I haven't found much scientific rigor on the pages I read, the style was akin to Discovery Channel, not to Scientific American. There's an abyss between the two. So much that I gave back the set after few pages, not much sense to keep reading, even less for buying it.
I asked around to some professionals. No bread bakers found it interesting/useful, which is weird since they should be the primary target. A couple restaurant chefs said it was really interesting, I asked what they learnt from it, they gave some answers, I pointed out the scientific discrepancies, they answered "ah, ok, who knows" (they attendend cooking high school, their scientific background is poor). I asked if they used some of the recipes, answer was "no", asked why, answer was "well, if I want to make a creative bread then I want to make my own bread, not to copy some from a book".
The ones who found Modernist Bread useful are mainly the advanced amateurs, not the professionals. The value is on giving them the tools to make a long list of creative breads at home. I suppose it's easy to know the demographic infos of your customers when you are friend with the tech giants.
I'm not surprised that Modernist Bread had those scientific holes. There are many differences between Chris Young and Francisco Migoya. Young has a scientific degree, Migoya not. Not to bash Migoya here, he is one of the best pastry chefs in the world. He knows tons of explanations about food, since he worked hard to learn them. But it's clear he lacks the necessary scientific basics. Migoya has a much more personal style in cooking than Young, but Young outclasses Migoya on a scientific level. Differences are evident between Modernist Cuisine and Modernist Bread.
Now there is Modernist Pizza. There was a big section on Modernist Bread about all kinds of pizza. That set was marketed as "here is the definitive knowledge about everything bread, including pizza". Immediately after its release they said "ok, now we are going out with Modernist Pizza". So this can mean 2 things:
- the stuff in MB needed to be corrected, so it puts MB on the low quality level;
- the stuff in MB was correct, so it will be repeated in MP.
It's like putting a neon sign on their foreheads saying "we are not that sure about what we are doing, but we are making money so we go on".
We will find tons of pages on how to improve pizza in your home oven, when, like others pointed out, the simple solution is buying the correct oven instead of MP.
I'm curious to see what will be the next project. Modernist Patisserie would be too huge, if you want to cover all the sides of pastry then it would come out much much bigger than Modernist Cuisine. I suppose it will be something sectorial, like Modernist Chocolate. It should be definetely something pastry related. After all, if you hire one of the best pastry chefs in the world, what job do you assign him? Something on bread, where he has limited experience? Something on pizza, where he has even more limited experience? Or something pastry?
If you think I'm sour for buying the first edition of Modernist Cuisine and finding that crazy amount of errors ("we failed 8954895489 temperature conversions, but understand us, you need a cyclotron to make those conversions and it's difficult to use that machine"), then you are totally right.
TeoFirst As a follower of your blog and has a great lover of your combinations of flavors , greetings and thanks for the many ideas you gave me. Really nice work.
Unfortunately, as a professional and consultant, I do not agree at all on the evaluation (it happens) of the books. I have never found it stated that they were books of a scientific level but that they were books that highlight how science affects the kitchen. Also at the end of all their books there are the scientific articles that they have consulted (like 300 for MB, you can find Gobbetti also) and the books where you can deepen the topics. I agree on the subject of flours, but this is a market problem, in the Italian market there is much more attention to the rheological characteristics of flours unlike, for example, our cousins next to us. I own both of the other books you posted, one is a compendium of scientific articles the other is a small excursus on Neapolitan pizza, beautiful books but which have a completely different target. I know several professionals in several quite famous restaurants who have raised the bar in both cooking and baking using these books (two of them are 3 michelin stars). This does not mean that they are the best from every point of view but overall, I think they are the most complete. On the subject of pizza it seems to me that even here there is a bit of resentment, in the book on bread there are about 30 pages and three types of pizza are briefly treated. It is also written that many styles are left out because they are not related to the book. The historical part is a small paragraph that is not in-depth and totally lacking in-depth information on the ingredients. So there is room in my opinion for Modernist Pizza. I don't understand the thing about pizza in a jar. I made doughs in jars several times and all of them were certainly at lower pressure than atmospheric pressure. On the little expansion after opening, I have also noticed it in brioches doughs and I believe it is due to the porosity of the dough which, upon reacquiring air, acquires slightly structure. Which does not happen if it is done in an envelope.I conclude by saying that Myhrvold is certainly not the type of person who carries out a project to lose money and I do not find anything wrong with that.
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1 hour ago, EsaK said:
And there wasn't a problem. Apologies if my post came out as if there was! The issues I had were with different pots and pans, not the one I did this quick test with.
Hmm, can't remember having the issue that way around, at least not with a medium like water. If you just put a pan in there, turn the dial to 120-150C or whatever, intensity on the highest, and a piece of some protein for example, you'll likely get quite a pretty hard sear on it, might even burn. But if you wait until the pan control shows 120C or whatever, then put your protein in, I doubt you'll burn anything. I'm not an expert, but my amateur guess is that the temperature ramp up is so intensive that it overshoots quite a bit in that phase, and if you have something in the pan during that time, it's very possible it burns? My pots and pans are from various places and various kinds (some IKEA, carbon steel De Buyer, miscellaneous stainless steel pots).
I made a lot of test talking with the sage customer service, I made an experiment with sugar and the pan set 110 celsius slow mode. After few minutes the sugar start to caramelize. In your case how work the pan control with ikea pans?
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12 minutes ago, EsaK said:
Just did a quick test with a small pot and +5cm or so water in there. Heated to 50C. Pan control said 50C in a minute or something. Thermapen climbed very slowly to about 40C, at which point I started stirring. A few moments after and Thermapen read 50-51C.
Bought mine from the same place as you did. I argued with them for quite some time after realizing that it works very inaccurately with many of my pots and pans. Can't really recommend the place if you're looking for great customer service.
Got the same problem with them. I tried a lot of different pans and pots, lot of them from ikea. Mine has a very opposite behavior than yours, the external thermometer indicate a much higher temp than the pan control, so I burnt a lot of food. Which pan you use?
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Have you guys read the other books? Because probably they are the more complete books on the topics covered. If this is also the case, there won't be another reference book on pizza.
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1 minute ago, EsaK said:
Alright. Could be a faulty one? Honestly pretty hard to say from here I'm afraid. I think, though I haven't checked this in a long time, mine at least gives the same temp with the probe and a Thermapen. I haven't deep fried with mine, but based on other stuff I've done, I would expect it to recover to the set temp pretty quickly (and overshoot some if using the speedier settings). All in all I think mine behaves more or less as expected, assuming the pans I use don't have grooves on the bottom or anything like that.
I don't know. I saw here on an old post another european user with the same problems. So I tought was a Eu issue. For sure mine doesn't work like the ones on youtube videos. In a lot of videos I saw the pan control be very accurate. Can you check if yours is good? Where did you buy it?
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4 hours ago, EsaK said:
220-240V yep. I haven't done more precise testing in a long time after purchasing it, but I think a large part of my issue was that the pan temp control doesn't work accurately unless your pan is precisely like the sensor would want it to be (anything other than a completely smooth flat bottom for example). Can't remember if I have had issues with the probe control being unreliable.
I don't know what kind of issues did you have, what kind of inaccuracy?
The problem was that when I set a temperature with an external thermometer I read another temperature. I also tried with sugar that caramelized with the pan set at 110 degrees. With the probe control it took very long time to reach the desired temperature, for example to fry and when I putthe food it never recovered the set temperature.
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13 minutes ago, EsaK said:
Think mine is European version, at least the plug is. I swallowed my disappointment though and kept the machine, even though the temp control isn't what you'd expect for the price and requires certain types of pans.
Is 240v? Temp control was everytime inaccurate also on probe control. Same on you? I tried different pans but nothing worked well. I sent it back to sousvidetools in uk but UPS lost the shipment so I'm waiting for refund. I don't know if I will buy it again this is why I'm asking if anyone has the eu version working properly?
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Anyone has the european version? I send it back because the temperature control was totally inaccurate.
Pacojet Competitor? The Ninja Creami
in Kitchen Consumer
Posted
What about the newer version of the creami?