Actors Read Yelp

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Zalbar's picture
Zalbar
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Joined: 2011-05-16 06:20
Actors Read Yelp
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Nina
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Joined: 2011-06-14 08:06

Very funny Zalbar!  :)

"People who love to eat are always the best people." -- Julia Child

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Hi Chef Jacob,

If you would, please look over my shoulder and see if you can see any really big mistakes. Thanks!

I want to make a carbonated CO2 distilled water solution (3 volumes of dissolved CO2) with alcohol and salt for a AP flour and rice flour mix for a deep fry batter.

My theory is the carbonic acid, alcohol and salt will interfere with the spring action of the AP flour gluten and break the gluten into small stands. The dissolved CO2 will expand when the batter hits the oil for a light crust.

Comments: 1

Here is an interesting photo that I have interest in:

On the left is a 50:50 mix of canola oil and stove top clarified butter, like Chef Jacob mixes, which I really like. On the right is Glee which is what India likes makes.

The left mixture of oil on the left was used to check the oven temperature at 250 degrees F with a temperature transmitter.. The right is a picture of an oven safe kettle with the butter to kill two birds with one stone, so to speak.

Comments: 4

I have been amazed at how nice Mucho does his beef brisket and the bark on the meat.

I used to do that but changed processes but what changed, what am I doing different today? I bought an electric smoker for convenience. So what is the difference between wood in an electric and wood in a wood or charcoal smoker?

Comments: 1

I decided to try an overnight rise in a refridgerator, about 5C

Dough made up with the recipe I posted previously:

600gm strong flour,
390gm water,
10gm oil
10 gm salt
3 gm yeast

I covered the bowl with cling film and left it for about 10 hours.

The dough rose just less than double. It formed a skin, which may explain the limited rise. Perhaps I might try painting it with oil next time.

The texture was very sticky. I covered my hands with oil and divided it up into two separate lots.

Comments: 0

Hey everyone!

I've been reading through these forums, they are chock full of awesome information. Thank you all for taking the time to post interesting things, a day spent without learning something is a day wasted :)

Would anyone be interested in reading the Vacuum Sealer buyer's gude that I wrote a little bit ago? I'm pretty surprised by how few of my friends Sous Vide, especially since so many of them like to cook. 

I wrote the guide after struggling with choosing a vacuum sealer myself...so I was hoping to help anyone in a similar situation.

Comments: 5