Cooking Issues Transcript

Episode 155: Soy Milk & Kosher Meats

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Network Colony questions to 718-497-2128 that's 718-497-2128 got Joe running the show in the engineering Booth today how you doing alright got Stars & Hammer Lopez as usual trying to find some extra questions on the Twitter actually using her phone and computer for radio related things today is that true yeah well I'm looking on you our friend

I was pronounce tagine doesn't like John Doe but I think he I think he made a fine I got to find a picture that was going to believe it's Chandos I think before you do that on Friday for the drawing center right yeah and it was from the bully was having a show of his Sketchbook apparently we'll talk about that a minute because we have a caller caller on the air

hi hi this is Carolyn from Sweden wow

I'm calling because I've been making tofu and I can make you feel full while I wanted to make some slight milk but it tastes awful really beanie and gross right

have you had swim of that you like before by itself is how to get rid of the beenis correct well are you making us a cynic how many sorry to go American units on you but like roughly like how many cups of soy peor how many what's your ratio of water to soybean

I think it's about 1 to like 5 at 1 one cup of beans 5e water or something like that okay so it's kind of medium rights not too thick is not too thin I'm wondering I'm wondering whether or not you should maybe go thinner to get rid of sand you're cooking the heck out of it right you're you're straining it and then cooking the heck out of it yeah correct I've even tried like shocking as I was a suggestion someone to have them internets does shock the beans and then took a nap after that but it didn't seem like after you

they want that they were supposed to be supposed to be the genie faces in the Skins somewhere so you were supposed to talk to me boiling water and then after that I gave it a try anyway and it didn't work and you're not using the soaking water right through presumably I wonder showing the theory of the internet is that the beanie taste is water soluble vitamin can be removed from the whole area

yeah they are read something about people actually selling soy beans mechanically somehow but that's not really possible at home I mean like obviously time to time but it's not something that you could do in a sort of repeatable way I only ever make tofu I've never tried to make the just a milk for the milkshake Minute Maid

Yuba and I've made you know various kinds of tofu but I've never never try to focus on just a milk by itself I'm wondering you know how like what are the interesting things about

soy is that you know everyone says that you know it's hard over soak it and then some people say what you can over Soca but nobody really says what over soaking means mice. If you ever let the soybean so for a long time that they start to ferment and it's kind of the ferment that they're not liking and not any actual sort of over soaking of The Bean I'm wondering if there is something water soluble that extractable from anyway whether or not multiple soaks with a change of water might help or or see I don't think you'd be wise to do like a pre boil of it before you grind cuz I don't know that's going to probably affect yield when you think so

I have no clue this is something I'm sure that people have worried about quite extensively because people who buy the stuff commercial you probably don't want to be any taste and I know that other other foods that have bad beanie taste to them like wire for instance commercially they extract a beanie taste from them charge a premium but because they don't want that the Beanie Boo Beanie taste so I'm going to have to do some research because I've never tried to reduce the Venus of soy but if it's huge problem because remember people dope all kinds of products is soy all the time in the main gripe the date you have with it is the beanie flavor friends and even the best ones are kind of instance you know when you try to act like one of the reasons to use soy in in snack foods is to increase kind of crunchiness without having to dope with gluten right or dad the protein fraction things that but

the constant problem in the bean has the higher temperature that you put something to the more prevalent that beanie flavor is you know what I mean like really like in terms of the terms of like high high pressure and temperature right now so so this is something that people worry about quite a bit but I I haven't tried to address it but you know that way and I started you know after a couple year Hiatus you know making tofu on a regular basis again at home so over the next couple of weeks I'm sure I'll be making a couple of batches or soy milk and I feel really dumb I have not even tasted the soy milk and don't even taste it I look at it and see what it's like and then I hit it with the with the coagulum so I'll look into it and I'll see if I can figure out anything and then you know I'll I'll report back on the show

and if anyone out there listening has any ideas please tweet it in and then we'll have some sort of Twitter exchange about it

the right sorry I couldn't be more direct help

that's great thank you chill out before you go into the questions that we have we're going to have another caller

hey Dave love the show I found podcast a little while ago and I can't stop listening to it for you cut brisket and you know the more research you do online with your answers you signs and more questions you have right what I wanted to do is I've got the stovetop smoker I wanted to throw it in there for about 15 minutes get some smoke on it then you know exact it up and put it in force a 72 hours Let It Go my problem though is you know what the second cup Christi College of there

no I'm concerned that if I do it at a low temperatures Ste 140 Fahrenheit then I'm going to be you know it's not going to fail so I'm going to be left with all that you've done a lot of long term low temperature cooking already or no and they can say I love it how to use that one so you like it yeah I think it's okay but have you done a lot of long long time low temp work like if you done like for instance like short ribs or any of those things like what what time temperature do you use for the short ribs braised short ribs I did I think but they 137 I think I did so that's like 58 Celsius only that

and I actually did the two bags I said one with nothing in it and when I pour some barbecue sauce and I actually prefer the ones the barbecue sauce sauce barbecue sauce is quite thick as it is but one of the mistakes people make when they're bag in his stuff is they they put us a sauce in that has a too high of a water content and then when the meat gives up its liquid as it Cooks in the bag as you notice the other the other one gave up its liquid like a chance of having so much liquid in the bag that it tastes more poached you know so when we did a lot of short ribs with more of a French sauce on it at the French culinary you know like the comparison we always made is it stop tasting like a Braves and more like a part of you know what I mean so it says that's something to look out for 9:58 for about how long

I did almost 72 hours to hear how it works with low temperature in for brisket specifically specifically for Smoke & BBQ style brisket you going to want to look at modernist cuisine and Chris Young because he's a bit of a barbecue fanatic and so he spent a lot of time worrying about what kind of smoking and temperatures but into in general to answer your question collagen will never render out the collagen will get soft and it will get the everything will get moist but neither the fat nor the collagen will render so if you look into like one of the benefits of a low temperature low temperature meat cooked for a long-term like this is that as opposed to a braise it has very high slice ability right the very little College in rendering now the difference is in it in a traditional like Texas style BBQ do you know where it's been cooked for a brisket cook for

long. X right you do get some of that cop to get that's what I call during rendering but you also still have spice ability right because it's a different kind of cooking than a Braves where everything gets busted up in a low temperature cooking the temperatures or never high enough for the collagen to melt out of it out of its location 1 second verse to gelatin so you end up having very soft and you still haven't unctuous mouthfeel but it hasn't totally imbued entire piece of meat with that melted collagen now that the reason you don't need that when you're doing low temperature work is that you've never overcooked the protein to the point where it requires a lot of extra liquid for for it to be palatable again right sort of traditional long cook you go from a. Of kind of dry tough meat all of a sudden to get good again right and a Nitro sings you are when you're doing wrong temperature in Electra ditional braces are or a barbecue things like that and low temperature cooking never works that way because you the trick is that you

ever take that first step of overcooking the protein and then you just waiting for a long time for the college in to break down into gelatin but still it never runs out the one thing that I will say that bothers people is the fat neverenders out so like fat cats and stuff I tend to trim more in what I'm doing low temp meats and I do when you know what I'm doing a traditional where I don't have to worry about it cuz it's going to I'm going to the sauce anyway so that makes sense I was like a bad taste in mouth feel like the only thing is not going to break down or you know our actual you know pieces of Grizzle like a lot you know last in that kind of stuff won't break down the collagen will break down just fine it just won't melt out of its place so you'll still see you still see it but it will be soft

taking into account how how things go is that and I have a lot more experience with long cook some short ribs because I have to I just have to do it incessantly when I was teaching right and so what you notice is that you choose your you choose how you want to meet to be done right and then you have to choose the time based on the text her that you want and so what happens is is is that because you're not overcooking it will temperature-wise it never is dry and so what happens is it just goes from being tough to progressively more tender and eventually to being mushy okay and the because the temperatures are you cooking with our solo a couple of degrees makes a big difference in how long you need to cook something to get a particular texture to friendships if you cook a short rib at 57 degrees Fahrenheit

57 degrees Celsius which is roughly a hundred and thirty-five degrees Fahrenheit and you cook that for 24 hours like pretty much on the on the nose that will have the texture of skirt steak okay and I like that people don't expect it as short ribs so people usually don't prefer it but I know couple restaurant to think of a bird is a think you know Carlisle used to use a similar number as that and and so it almost like it's a steak and cookies like a steak Knife you're doing that way you don't want me salt or anything on it because it's going to affect the texture make the texture more cure right if you cook that same one for 48 to 50 to 56 hours then you start being in a traditional softness of a short rib right and then if you cook that for 72 hours in might in my feeling it's a little too soft and and what happens when something gets too soft in my in my opinion is when you bite in it the fibers break up too easily and give up their choose kind of too easily loses too much of its structure now

if you were to do Michelle Richard and and and and Bruno the show when they were doing some of their like early kind of you know virtually so this is what low temperature stuff can do they were doing short ribs down at like 54.4 degrees Celsius right which is you know rare rare and there they needed they needed a full 72 just to get it to normal short ribs right now if you go all the way up to 60 and I think in a week than a lot of tests of 57 is kind of an interesting which is 135 is really interesting in that kind of meat that people aren't used to having it that rare Academy Dreher state but it's still not so rare that people are like this is some Old-Timers if you give him a rare rare brisket like that or rare short rib belt they don't understand it you're like what the hell are you doing are you poisoning me what's going on you know what I mean but I think most people end up preferring closer to sixty which is 140 which is we know what that kind of

the numbers that you've been dealing with so I think it's a good like 1:40 and I think at at 1:40 you probably don't need to go more than like 48 so I would test one it like 48 hours and I think a prelim smoke isn't going to hurt anything from at a standpoint but you know I wouldn't necessarily expect the awesome smoke ring that you would get out of a traditional thing all that you can have it happen with I use to get it by accident sometimes when I you know use curing salts and for like two exactly the wrong amount of time I would get it just right but I'm never been the master of the of the smoke ring for Chris Young and I'm sure if you go to chefsteps. Com I'm sure that they will you know how I like it if they don't have a specific protocol for you to go to provide one-on-one follow about him I wanted to ask about which was something before putting it in right I had read somewhere

Justice salting put some salt and Cracked Pepper on it for you put in the fridge for about 2 hours and then get started I've read you can fire on steaks before cooking sous-vide but I wasn't sure how that would apply to say a brisket so you just have to you have to pay attention so if you could like the results are pretty clear that if you salt meat before you cook it and this actually ties into a question I have to answer later today about kosher meats if you salt meat before I put kosher to all right well so hopefully here later on I have a question on you know this person says I think that kosher meats

beef specifically you know isn't as good or I hear it's not it's good he can't tell because he only eats kosher so you can't decide by it's right I'll get into it now and I will trust anything I miss later so the issue was resolved beforehand it changes the texture of the meat so traditional steak texture is looser than I don't know any better way to say it but it's looser than not necessarily more tender just looser than meat that's been salted right you know if you and you could tell the difference even between something that is salted you know I meant to be is sitting around for a while vs. something that's even fresh salted with when you're doing koshering on it right now I've read and that's just in this is why you know for you know even you know Folks at word non-kosher right back in the day but you know before I get a we all forget everyone Brian's now but I

pretty sure that you know that the people who wear that the folks at made Brian and what it is today in the community in in poultry is a Cook's Illustrated tell whether you love or whether you hate him I mean I know that's how I got into brining and I think most of us you know you know decades ago that's how they got into Brian in the early days of Cook's Illustrated the 90s early 90s right and you know one of the observations everyone used to make was that hey look at kosher kosher chicken is typically better than better than a regular chicken when you're cooking it you know in a traditional fashion men the reason is because it's been salted right I mean that mean that state that is the reason and so you know I think a lot of the the lot of the reason except for the lot of times smaller producers in you get a higher-quality out of it a lot of the reason to specifically look for a poacher bird once you start brining is not their meat beef is not the it's not

same so beef because you're not cooking to those higher temperatures you don't really necessarily need the protection that the salt and gives you from drying out the meat when you're cooking it cuz it's fundamentally the reason to Brian poultry when you're doing it is one for flavor right I mean if it's not for if it's not to get rid of one of the primary reasons to get rid of the blood so that you can you no comply with OSHA lost but now the other reasons are it it to season to meet and to have the the salt alter the confirmation to the proteins that they hold on to their water better respond better to over cooking without drying out a steak that's going to be cooked rare that's not an issue because you you're you're cooking it rare you're not going to overcook the the the meat and so you don't want the salt in there because the altered proteins aren't don't taste the same they don't have the same texture as an unsalted piece

rare steak does they're not bad they're just different so no one of the things that I was wondering is that I know it's allowed I went on a kind of the you know that the hardest Core group that I could find was you know the shovel above Asher's I looked at their koshering thing and apparently you can get you know properly slaughtered meat that has not yet been assaulted and salt it yourself at home and if you look at the numbers right so did properly kosher a mistake you're going to need to soak it for like a half hour I have the numbers in the iPad but you know it's going to sleep right now it's like a half hour or an hour some of that in water and that's going to be fine that's not going to do too much damage to it it'll take on some water but that's not a big deal from a technical standpoint right then you rinse off anything you know any clots or anything on the outside and now you salted for 1/2 hour right

that's holding for a half hour and then you're required you know a triple rinse after that my feeling is if you have a good thick steak and you do that and you cook it right away that the meat is going to have a very similar texture to an unkosher piece of meat from from a protein standpoint texture so see if you can get away with that if you could swing that to do this then I would do a side-by-side on that versus one that I had the salting done at the butcher shop because from my reading apparently both are allowed and that will allow you to have kind of a side-by-side on what the you know what the difference would be between something different salt in a long time before something that had not everything is supposed to have throw their rinsing of the salt off is as well you know or how thick a piece of meat is it me I don't know what the laws are on how thick a piece of meat you allowed to coach her that way with it with a simple half-hour assaulting but I know this if you saw the steak and

you cook it in a in a bath for an hour it still tastes like a normal steak if you solved it and you cook it for an hour and a half you know it's still taste in 2 hours 3 hours then you start having more of the texture of a cured steak even when it's rare now luckily for you on a brisket you know you're cooking it above that rare temperature anyway and so you're not going to have those same issues that makes sense is that once you're above like 135 or thereabouts like the difference between The Salted and unsalted is not going to make that much not to make as much of a difference from meat anyway then there isn't really any sense to solve things at home again if you cook it and

again I don't know how much of the salt is in it and then stays in it after the triple rinse cuz remember your triple rinsing it after you solved it is to get the surface salt off but I don't know how much is still in the meat it's only been sitting a half hour or so that's going to depend on how thick the meat is you know assaulting beforehand might still make a big difference cuz you remember when you're when you're salting a steak to sear it typically you're putting a boat ton of salt on it you know what I mean to grind a lot of pepper on it and you put a good salting on the outside and now that sucker sitting in a bag at high temperature for a long time and so you're getting a lot more salt penetration then you would out of let's say a Uno out of a piece of meat is being Kosher for the minimum half an hour salt time on each side so it might still be an issue I've never done a side-by-side for instance on going to a kosher butcher shop and ordering two different thicknesses of the sea

cut it both been salted after they're cut to see whether or not there's a big difference in texture between those low temperature cooked that being interesting test to run you know I just don't know all right well

I'll put in a plug if you want to find some Kosher meat my buddy runs this company grow & behold in Brooklyn where you can get some good Kosher meat yeah I think so just before I go maybe if you have any modern is Super Bowl ideas for next week probably going to see yourself some stuff for the party at your house is one else's house feels house has friends hate food true or false if I'm allowed to make fun of could you supposed to come on the show and like do some announcing for us and never did like his is like signature dish is bone-in over cook tilapia so like I doubt they're going to have any modernist stuff at the end the stash is definitely time for Super Bowl I don't even know if I mean I'm sure I have it on because I have a TV this year for the first time in a long time but you know I like if I was going to do

I mean might choose the others you're my wife doesn't really like wings I know this sounds bad but my wife doesn't like wings coaches in like the bones I like nachos a lot maybe I'll make me going to make a boat loaded nachos in which case I'll just be using the searzall to do a cheese toast on that we didn't really do a good job. Yes. That's what you do sausages with boiled Beans by holding it under the pot brats sausage they did like the classic like a 140 cook off of the sausage and then sear off with the with the searzall Spanish Elliott like it's not really a modernist but the pre cook of a sausage in you know whatever kind of sausage do you want your case beef obviously or lamb

a pre cooking it at 6140 and then doing like a like a flash finish on the outside it's such a technically Superior way to cook a sausage that it surprises me that you would ever cook a sausage in a different way it unless you know you need to cook on right now do you want to bust out a circuit with you had a circulator I wouldn't see any reason to cook a sausage any different way that's or something like that doesn't matter how long I let it ride for a while I usually put it I usually put the sausages in ziplocks with with a little bit of oil and I let him ride for awhile couple hours usually at 60 in here here's the reason is that in a sausage you're using the the grinder to break up typically tough pieces of meat and the tender ization is mechanical one right grinding and then you have fat to lubricate the meat because you're going to over cook the meat right so you know you're going to overcome to meet

you know that it's tough so you have a lot of fat you grind the hell out of it you put into a casing sausage now if you if you say okay look I'm going to go load temps I'm not going to overcook to meet right that's one benefit right there but also remember each individual grain in the sausage is still from a tougher piece of meat right so if you cook it for longer than you normally would it's going to tenderize now you don't need to cook it for a zillion years but you know I let him just sit there at at you know 1:40 at 60 for a long time till they're ready to go and then I'll let him cool down a little bit and then I do a quick sear off and people love those sausages they really do because I guarantee you you could do it like to hear like a low temperature when you're the problem with a low temperature Wing I got to say is that when you

when you're doing a bone-in chicken low temp you tend to never lose that little bit of a there's a little bit of a bloodline on the on the phone that's very hard to get rid of sighet this persistent pinking and if you do it in a vacuum bag gets even worse because they're sucking the vacuum on the chicken bones pull some of the the pink stuff in the interior of the bone almost at least that's what I think to be outside of me and it just those colors never go away when you're doing low temperature cooking and that's why I like pretty much a hundred percent of the chicken that I do low temperature iPhone it out first and so it's not really good for four wings you know chicken wings that I tried and I was not terribly impressed you remember what their specs were

I don't this was a few months ago yeah I mean like I do low temperature chicken all the time and I think a lot of the problem with low temperature chicken here's what I do I typically cook the backup the dark meat bone out assaulted and then I cook it in insulted milk for about 45 minutes at 66 or 65 depending on how I feel and I cook the breast meat at around sixty four and a half to 65 for the same amount of time and then I pull it out of the bag flash flash of dry eye by letting it air out when it's hot then I do my my breading and and I fry them an advantage of doing low temperature stuff that way at like a party let's say for instance Miss superbowls if you have other fried stuff like Rings or fries that you can fry everything at the same high temperature because you don't need to worry about cooking the chicken it's already cooked whereas if you're doing the large

side item like fried chicken you normally have to drastically reduce the temperature of the fry it will or you would never get it cooked all the way through before you burnt the outside so the pre cook on that I do more from a more from a workflow benefit because if you want to do it without doing the traditional previous step you have to do tenders that's why chicken tenders are such a good idea from a workflow standpoint not the and also it's using that crappy piece of meat but you know what I'm saying it's like it's like making it small enough so I can cook all the way through whereas if you have it precooked you don't need to worry about it

are very cool thank you have a good Super Bowl thanks to the question who the person who wrote in the original question by Emery we actually mostly my question for you today regarding kosher meat what you may or may not have experience working with I've heard numerous times from people who try both at the quality of kosher steak stay of eating at kosher restaurant is significantly worse than what is offered at your average non kosher steakhouse the discrepancy is blamed on the coaching process that the meat goes through post Slaughter being I can't do a side by side because I only eat kosher I wonder if you explain why this may be the case I think it has more to do with the actual quality to meet this being served rather than the coaching process but I could very well be wrong my understanding is that meat this label kosher does not have to have the USDA grade-a as being prime or Choice my own culture shopping experience as I find it very difficult to find the same consistently good looking cut somewhat deceiving your average gross

that could also be an issue that you don't have access to the I have a really kind of weird you want to hear a weird one NORAD used to be a butcher and they were butchers for Generations right he was a butcher in Boston for many years and their specialty was lamb and one of the things that they used to do was they would they would Supply the kosher market right because there weren't that many people who were doing their own lamb Slaughter because they would go up north of Boston and get their own lands and then they would do they would do the slaughtering and it would hire that have you know that have the you're the rabbi there who would do the inspection on the carcasses to make sure that they you know we're coming sure that there's no blemishes no problem now.

they paid the rabbi a specific amount of money to check the lamb now the rabbi got paid whether or not the animal pass or not right so whether or not they got the kosher stamp on the sucker they had to pay whatever the whatever the inspection charge was so here's how they used to get around it and every kind of stuff they would they looked for a long time on what the rabbi would do and one of the things he would do is he would stick his hand inside of the lamb and check to make sure that the line in the pleura of the lungs where was not attached it was free all the way around the main check they would do to make sure that that the animal wasn't sick or had a problem so with these guys used to do is they would shove a knife into a small incision like up north of where they and they would shove their fingers in and separate

the pleura from the from the from the crazies. Here's another thing I didn't realize is that you can kosher something with with fire as well by broiling it in fact according to you know what your side I went on that's really the only way to do liver because you can't currently salt the blood out of liver but I had no idea that I like like real kosher like chicken livers had been brought over half done before they were then comes again I did not I did not know any way that was from you tomorrow so hopefully that question

Joshua Wright in about an hour before we get to it to that question we got a thing from Erin about pedal valve and he said you might like to look up pedal valve. Calm and because as everyone view who's heard me say it knows I love foot pedals on a sink but it's kind of difficult to hook up pedals the way I have them so Aaron points is to Pedal valve., which has a residential foot pedals that you can install into they saved any regular sink here's the issue though I looked at that website and that'll work that but for what they want to do you could get almost any mixing paddle valve Frances t&s brass and hook it up the way that they want to although they might they give you the adapters and what not the issue on that website is that those foot pedals you are required to keep your sink in the on position at all times in order to have the foot pedal operate and I don't know whether you can operate them independently I have to read more write where is mine there

and also risk handles are completely independent of the foot so if you want to operate my sink like a normal sync with handles you can if you want to operate it with foot pedals you can or any combination thereof you can have that hot water on with the wrist handle and then I can hit the cold water with a foot pedal to moderate the temperature I can do anything I want to that's the real trick that I don't think that the pedal valve guys are addressing because they're they're not looking to integrate into a particular faucet they're looking to integrate into most of the single mixing to faucet Joshua Wright saying about Nitro Stout and Bottles Dave and Sasha Jack and Jill

I've been playing around with beer gas which is a nitrogen and CO2 plan to carbonate different beverages in order to get the creamy carbonate Emmaus field of a nitrous doubt I started to clarify fruit juices and got I had a very some ounce of gelatin to fruit juice because head retention and beers is protein related and got about 60 seconds of that mouth feel I wanted before it disappeared so what is responsible for the properties at Nitro Stout has how can I alter other beverages to have that same a creamy carbonated mouthfeel for as long as possible I was just a New York on business and made a beeline for sambar Booker and Dax book index always manages to hit it out of the park so thank you I also love the Apothecary type glass bottles to use I would love to find similar where can I get them next to the great show for helping my culinary education Joshua okay we're on our bottles of the small ones you ain't no I looked around you can get online best bottles.com has some their fancier they're like $6 a piece I looked on www.com

stop and they had them on like a 8 oz cork top clear glass apothecary bottles like a 12-count case for not that much for like 18 bucks, that's that's the way I go the larger ones we used our actually espolon tequila espolon bottles they look just like those Apothecary bottles but larger and in 750 size so we use those now on the milk Nitro stuff here's a deal beer gas is nitrogen and carbon dioxide as you say in the point of beer gas is so that you can have a high pressure on The Keg to drive the product through without having a lot of carbonation right that's the idea on beer guess you can have fairly low volumes of carbonation and a fairly High pushing pressure so the nitrogen is there really do not dissolve into your not dissolve into your product that much now on a widget right and again asked for instance like it's there to push through and to create small bubbles that lift up the top

create that head right they're releasing it and they're releasing it that way now these Nitro guys don't have a widget in their rights Left Hand Brewing Company of the ones in making this like the Nitro Stout and I can't get I can't speak to what they do but here's what I think they said we considered putting a pet literally they said in 2010 I think we consider putting a patent on the process but didn't want our competitors to know how we do it and here's a little secret nitrogen is not very soluble in a liquid and that's really the point of why they're using it in a beer gas to begin with my feeling is there not using nitrogen my feeling is there using nitrous oxide which is what I use all the time to put creamy mouthfeel into carbonated beverages and have been doing for a long long long time and that's what like A&W Root Beer and Sunkist that used to have creamy sodas that had nitrous in them nitrous oxide is completely soluble and gas doesn't get in

doesn't give a prickly mouthfeel and create and gives you that that exact thing so what you can do as a first approximation if you don't have if you don't have a source of nitrous like I have in the bottles and I have you know for years I've had a mixing system where I can mix other much nitrous I want in with my permit dioxide is you can like kind of pre carbonate something and then put it into an isi bottle right and then hit it with some nitrous and that'll put nitrous into it and we'll see whether or not that is kind of the thing that you were looking for but since you can't make nitrogen dissolve effectively in a bottle without a mechanical widget in it my guess is that and again I'll be happy to have someone tell me I'm completely wrong but my guess is that does Nitro guys are saying nitrogen but using nitrous which contains nitrogen so it's not strictly speaking a lie but that Dad is Maya. Of my face

here's the thing I got it I got a question in from Sam about parchment paper I'll deal with that one next week I got another question from Josh in Antigua about quinoa and about lupini beans I did a lot of research actually on the lupini beans I got some information for you Josh but I guess we'll have to get to that next week with that that's the cooking issues

thanks for listening to this program on Heritage Radio Network. Org you can find all of our archive programs on our website or as podcast in the iTunes Store by searching Heritage Radio Network you can like us on Facebook and follow us on Twitter at Heritage underscore radio you can email us questions at any time at info at Heritage Radio Network. Org Heritage Radio network is a nonprofit organization to donate and become a member visit our website today thanks for listening