As someone who thinks about extraction soluble material with water all day long, I can't help but think about vegetables and stock. Unlike coffee it seems like there is nothing in the vegetables we don't want (in terms of solubles that taste good), so the ideal would seem to be to get as much as possible, as quickly as…
You can make your own sodium citrate if you can't find it or run out and need some. Here is the recipe (formula) that makes 11 grams, mix 8 (7.96) grams of citric acid and 9.5 (9.48) grams of sodium bicarbonate (baking soda) then add to your liquid. It will foam and after the foam subsides the liquid will contain about 11…
Hey all, I’m looking for some assistance or ideas on how to hold or store bread for later use. I have a sandwich pop-up on a Monday and am working with a local bakery to supply the bread. Unfortunately, the bakery doesn't bake on Saturdays or Sundays. Do you all have any recommendations on how to store and/or refresh the…
Hello all, I'm looking to bring some modern techniques into my cooking to add dimensions and refinement to my dishes, but not go wild. I'm thinking about a sous vide and I already have a lab sieve for making my purees better. Are there any chemicals that are more or less the basis for a variety of components? I'm not…
Hi there, I'm making the: Imfoiessible Pâté (Vegan Foie Gras Mousse) | Recipe | ChefSteps On the picture it shows a henessy VS cognac but I would guess that with that much cognac not reduced in the final product a VSOP would have a more milder taste. What style of cognac or brandy do you think is best suited? Also, I…
Hi all, I recently purchased methylcellulose f50 to act as a binder for a textured vegetable protein based patty. When using it as a binder for this purpose (not a liquid) what is the best way to mix it in and how much should I use? I am looking for a springy meat-like texture. Should I hydrate it in water or add as a…
Hi. I was recently diagnosed with Latent Autoimmune Diabetes in Adults (At age 51), which is like Type 1 Diabetes. I have been reading about the benefits of cruciferous vegetables in helping the body's reaction to glucose and insulin. High fiber is good for us, all around, but especially for Diabetics. I also recently read…
We have a recipe for English toffee where on uses 3 sticks of butter, 2 cups of sugar and 1 cup of water. Slowly warm the mixture until 275F and then add some chopped pecans. At 300F, poor out onto a marble slab. We are having trouble with the separation of the fat as the mixture progresses from 275F to 300F. It didn't…
In this video the cook fries tofu then places it in an alkaline bath to turn the inside liquid. Think spherification but with a 300 year old technique. Has anyone tried this, or know a starting pH to work from? I will use Cal Mexicana to make the alkaline bath.
Hey everyone. I'm trying to marinate some firm tofu in the same marinade I use for Ramen marinated eggs. My first few tests have varying results, even with the same quantity of marinade to Tofu. My guess is that each piece has a different water content each time and therefore is leaking out into the marinade and diluting…
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