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Cooking Eggs

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I am really enjoying studying J. Kenji Lopez Alt book "The Food Lab" on eggs. I had not really given much thought about cooking eggs! Kenji has a really good section on eggs!

Both my mother and grandmother were commercial egg producers in the 1950 and 1960s. So I ate a lot of chicken and eggs growing up.

Silage for Cattle

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At one time, I was really deep into bugs, like I call all of them, whether bacteria or yeast.

My cousin had a conversation that he was going to chop up 300 acres of corn stalks for silage for the cattle that he raises for market since the severe drought was not producing ear corn. My comment to my Dad was that my cousin needs talk to his agronomist about  Lactobacillus buchneri or Lactobacillus brevis.

A + B = C?

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This is an important though!

This an important statement but does, A + B =C?

From a mathematical statement, it is true but goes deeper than the statement.

I have worked in earth science all my life, pressure, temperature, elevation,bacteria, yeast, flow, pneumatic, hydraulic, electrical and electronics plus other things from an industrial stand point. But, I am not a cook!

This is why I think Chef Jacob's F-Step, full book of F-Step or Kenji's book "The Food Lab" are so important.

Seasoning steel

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My fryer has carbon steel heating elements which are above the cold zone. I may have been overzealous while cleaning the fryer. The elements now produce a black residue when heated, not good for my fat.

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Jacob's Chicken Breast

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I remember Jacob said that a customer once complained/commented that his chicken breast was too juicy. I'm nearly sure his chicken breast sold for $36. 

I think you do it sous vide but not sure how you hold or finish it. Please share your process Jacob, if at all possible.

Just to say:

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Thank you to Chef Jacob & Ana 

Question About Weight

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Dear Chef Jacob., 
 

I have just finished watching

CKS 027| HOW TO BREAK DOWN A WHOLE CHICKEN - BUTCHERY

I would like to know - how much did your chicken weigh?  

 

The reason that I ask is very simple.  I have been butchering store bought chickens but the pieces I end up with are no where as big as yours!  

 

So my question is going to be, what is the standard weight that you buy when you butchered the chicken in the above mentioned video?   

 

Many thanks,

RobynH

Maillard Reaction with Caustics

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Hi Chef Jacob,

Have you seen a Baker's Percentage of how much caustic is needed or pH required for a maillard reaction to occur in a recipe?

Let us use water as 100%, as an example, what pH or percentage is required for a maillard reaction to occur?

Baking Soda has a pH of around 9 pH and Lye has a pH of around 14 pH.

What opened the brain channel up for me was Mucho's post for the baked bean recipe. The recipe brought back old memories of using food grade sodium hydroxide for German soft, hard pretzels and bagels.

Thanks

Pressured Cooked Chicken - Quick Release Pressure

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Hi Chef Jacob,

I have rethought my process for 90 minute @ 15 psi pressure cooked chicken stock using a quick release or natural release of pressure.

For most recipes, I use a quick release since clarity does not make a big difference in the recipe.

What got me to thinking about the subject was clarity of broth/gel such as a Consommé. In this process, I use a natural release of pressure in the pressure cooker and refrigeration.

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