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The NY Times has a current article in the science section "A Universe of Bubbles in Every Champagne Bottle".
The article asserts that it is better to serve Champagne at warmer than refrigerator temperatures so that the bubbles are larger and convey more flavor. Also to serve in a narrow glass.
However Gerard Liger-Belair (who is referenced as an authority in the Times article) points out in his book Uncorked (forward by Herve This) that the colder the wine the more viscous and the more dissolved CO2. Liger-Belair also prefers a goblet to a flute. I bought Uncorked after reading about it in Liquid Intelligence from Dave Arnold.
I made a Gellan based fluid gel that I think is 'too thick'.
(One could say, I'd like more fluid and less gel!)
Anyone know what the best way, if any?,there is to thin it so I can squeeze bottle it? at the moment it's spoonable but way thick.
Could I add water and blender it again?
or is there another idea?
thanks in advance.
By Gary Burns
This is my first post here -- apologies if I'm making any mistakes on protocol -- I have spent some time checking prior posts but this seemed the best place to jump in.
I have a 13lb skin-on, loin attached pork belly I'm going to cook for Christmas dinner. Coincidentally I also have an Anova sous vide circulation heater and a new plastic tub with a lid.
The recipes I've saw mostly call for seasoning, a water bath for 36 hours and then a deep or pan fry to crisp. Now I have the setup, and look at the combination of the roast and the container I realize I have some questions about what I'm doing -- I've attached a picture below of what we're starting off with.
Here are those questions:
The fit seems a little tight to me -- is the container size fine? I was planning on seasoning, tying and double bagging it in large ziploc bringing bags ( water displacement, no vacuum sealer ). I've convinced myself the ziplock method is fine, but is standing the meat vertically in a space close to it's dimension for a 36 hour cook ok? After the 36 hours in water, it is Ok to refrigerate? The main recipe I've been using as a base calls for removing it, shocking it and then removing the liquids for sauce before deep frying -- would it be ok to shock, refrigerate for several hours, then bring to temperature in the bath again before proceeding with browning/bringing to temp? If this isn't a bad idea, how long would you keep in the water bath after refrigeration? Deep frying vs. a quick hot oven? I'll rub baking soda on this, and I'll fry if need be -- but does anyone have experience or thoughts on whether you'd be defeating the purpose of using sous vide in the first place if you just used a suitably hot oven to crisp the skin after cooking sous vide and drying the skin beforehand? I'd prefer not to to do an inside stove top fry for something this large right before dinner if it wasn't sacrificing too much.
Thanks for any help, would also be great to hear any other useful advice from anyone that's went through a similar process.
I'm here for a bit of advice. We are building a house (in Croatia, Europe), and finally have a chance to build a kitchen as i want it
We would like to get a professional combi oven, something like this new Rational (a bit pricey) or this UNOX (better price) so that we have a long term solution for our needs.
The reason we are going for the professional oven is that, for example UNOX, is cheaper than "home combi ovens" from brands like Miele, Gaggenau, etc. and are much better than those.
Does anyone have any experience with pro combis at home? i have only seen a couple of people, at least on the internet, that have them at home. I guess that setup would not be a problem, because we designed a water inlet and outlet for the oven, and the voltage is OK. is there anything we didnt think of? Will that oven have higher maintananace cost, even if its used only couple of days a week?
Thanks for help
When do you start counting the time in sous vide cooking?
- when you first put the plastic bag into the heated water? Or,
- when the heated water comes back to the desired temperature?
I have a 7 quart slow cooker with an Auber instruments controller. There is nothing to circulate the water, but it has never proved to be a problem for me before.
Sous vide fish is a new activity for me. After much research I planned 119F for 20 minutes, though in future I'll try one degree lower each time.
My first experiment was salmon tail and it was the most delightful salmon I have ever eaten. Water heated to 119F. Added marinaded fish in a ziplock-type bag which had been removed from the fridge not long before, and I used the sous vide water to push the air out of the ziplock bag. Temp dropped enormously (but I don't recall exactly) and it took 15-20 minutes to get back up to 119F. Then I cooked for 20 further minutes.
Second experiment was salmon tail and it was as boring as I usually find salmon. I took the marinaded fish out of the fridge 1 hour or 1 1/2 hour before it went into the sous vide pot. I used lukewarm water in bowl in sink to remove air from ziplock. When the fish was dropped in, the temp dropped to 113F. I was not as anxious watching the temp rise this time, so I didn't check it every few minutes. Somehow the water got up to 124F.
In both these cases I used a soup bowl in the sous vide pot to hold the fish under water.
So, short of buying some new sous vide equipment, could you advise me about things I could do to minimize the temperature drop and maximize my control over the fish.
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