Cooking Issues Transcript

Episode 284: Clumping Issues

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hey how you doing

so I am a cook in New Orleans and I recently did a pop up with Ramen and the issue that I had is so high I found the recipe basically Ivan Ramen book right and flowered the noodles with corn starch like a bunch of patches on the sides of the like the wire basket the cornstarch start to build up in like form dislike you know paste I was wondering if you had any like suggestions on how to avoid that the cornstarch just give him a little bit of a gloomy outside or is it just the separation thing

so when I go to break them up in the water with chopsticks they sort of crumble into short little pieces of the cornstarch helps to avoid that problem but then do a bunch of patches that six of the wire basket how much do they go through before they before you boil them how much like how long have they been sitting out like before you boil another was like are they dry sufficiently where you could sit there and do like a pre tap on like a like a drying rack where you can just put your like the load on drying rack and go on on a sheet tray might knock off the excess cornstarch do that or what they basically just sat you know in the corn starch side. Doesn't it

loading in the baskets and dropping baskets to the pot do you cook a man what kind of what what are you doing are you don't have a pasta maker right I mean like a pasta pasta boiler don't have a deposit but you're not using like at like a modified pasta deep fryer you know I'm talking about those pasta boilers and how often you skim in the stuff off the top

not not very often I mean I mean like like like the stuff like it like it's going to it's going to do that so I would try to knock off the stuff on the outside right and I would skim like fairly often so like let's say you like normally not normally what if you're if you're fortunate enough to have an actual like pasta cooker right it's got like a water in and then like Affleck a drain off so that you can take the scum off the top like basically automatically d-star change the water because your water is always going to get Star Cheer and starts here and starts here you know what I mean like as you go and so and I've never owned one I've used my regular deep fryer as a pasta cooker before it doesn't have like any of the fancy stuff

we have a fancy like like the other fat fancy ones that look like deep fryer for the possible living but they're going to the house of course we'll talk about in the air so like I would say I would skin more often I would try to knock the cornstarch off the problem is is that I just very few things I hate worse than trying to get starch off of off of Fry baskets to do if you can I think there's anything else got any free starch like that it's going to it's going to do that that's why I was asking kind of

like what level of dryness they are in 8 when they get out like I know like I do the same thing if you can keep them if you can keep the noodles separated for even a couple of minutes before they go into like larger things like a picture your layout you can use less stuff to coat them you know what I mean like the the faster they have to touch each other the you know the more of a of insurance you need on the outside but then remembered what's the way we put the coating on the outside like the Coatings absorbing some of the moisture from the outside of the pasta almost acting like an instant dehydration on that on the surface of the of the noodle like after you know even like 30 minutes you should be able to like rap a tap tap like prior to service to try to knock stuff off of it and then no because like you know I know people like fresh pasta maker some pasta maker Swensons use cornstarch on larger and cornstarch and cornmeal on larger things like ravioli and like when they sell them to you they're swimming in freaking

cornmeal and so then you have to question of always getting it off but like how are you storing are you storing them in like a proportioning I'm in and storing them in like in like fish tubs like what are you doing right just try yeah I had them pre-portioned just you and Alexa hands are you getting any clumping problems at all now

no not not as far as I can I guess you know maybe it's like too much cornstarch but there's no company issue until you start having issues and the more you dial back the cornstarch and the Finish thing like the less often you're going to have to clean that disgusting stuff off the outside of the of the basket know if there's anything it'll just straight eat that like you know you don't like you know I tend not to keep around the around my place like tons of super caustic things but like I know like the French culinary like at night like those guys would just give everything in like hyper disgusting caustic chemicals to like burn everything off of everything by not saying I recommend that cuz I don't and also like it's not efficient to like self clean that stuff off of things cuz you soak up a lot of energy and like I've discovered that aluminum pans are ruined by self-cleaning did you know that

not another luminum like a sheet pan into a into a self cleaning oven and it just wipes The Temper it clean cuz like I hate cleaning I hate cleaning everything but like I super hate cleaning couple things I hate cleaning air fryer baskets and I hate them and I hate cleaning off I hate cleaning off like sheet trays that have had like oily crap baked into them like over the course of a hole like you know night hate it there until like I always tell them I don't know if your fry baskets have the rubber on it but if you have the one that don't have rubber like theoretically you can self clean I don't know what to do the Chrome coating on it but if it's brown coat is posing awesome are actually like you're supposed to all be stainless steel but some of them aren't really given notice that like some of the things on the handles he can't do any of that stuff that stuff anyway but

yeah I don't know whether like a what are some sort of Hardcore oven cleaner will get that stuff off cuz that's that's more effective I think on fats and proteins they don't start I don't know any way there any other like a starches that might work but any better they're all going to come up on you you know what I mean like you know depends on what you're going to the good thing good news about cornstarch as freaking Chief you know what I mean I mean if you want to if you want to stay like weed on wheat Prime you can use pure wheat starch you know what I mean and that way you know you're really only have one brain in that until we know one less allergen to worry about

you know it depends you're not looking for functionality right like you're not it's not a functional aspect of the noodle like you're not looking for it to have like a like a velveted Textron the outside right it's just like some people are complaining that you know it was kind of gummy and then I checked the thing and it wasn't sure enough that you know it was caked on there I mean is I would just try to use less of it I don't think any other particular or starch is going to change that the it cuz it's not you're not looking for a particular quality starts like if you want to start like I really like potato starch a lot but that institutions where like I'm frying or crispy things up and I want the specific like swelling capacity of potato starch you don't care to try weed stars that way just one less thing to worry about but cornstarch has been nice and cheap

it doesn't bother you that bothers me the noise of cornstarch makes when you're when you're taking a when you lift it out of the thing and you squeeze the box and squeeze that cornstarch box that freaking noise man I hate that noise man all right but they let us know how it works out the only thing will write about what worried about you know anti clumping so you'll enjoy this on the way here I was listening to all like not listening my iPhone decided to play for me all the stuff that I listen to that you hate like like Kenny Rogers you hate it when Kenny Rogers comes on because you hate my reaction to it and it's Smokey Robinson came on and you hate when I listen to Smokey Robinson because I like it lyrics they all the stuff that you hate I like the music I hate listening it to it with you

I hate the music that you were talking about you're the best the best way to finish product for the disappointing results right now a lot like on Sunday

I ran a bunch of tests and I'm trying to do like a lot of like a test without the searzall just like his I can have things for people to do like without that the searzall or without anything that's hardcore I'm trying to like be hardcore everything to see whether I can get good good results but it's like low temperature cooking almost always fails in the finishing step don't you think

I think that's right because you were talking about dropping down the temperature before you get my mind cuz I think that sort of where I was going sure what I've been doing recently now lot depends on on like let's say you were going to pan fry in a pan finish the steak okay and let's say you're going to choose like I'm going to do something if you pre cert now this is the argument that I have all the time with people if you pre sear the meat versus posterior to meet now or both I always usually recommend both and other people you know like Kenji for you just like it doesn't matter but here's the thing it does matter because the if you do not pre sear your meat then you're going to have to steer it much longer after work to get the same level of crush

so then the question that I have to whoever's making the thing with the steak is what level of crust do you want if you're a crush mean if you need like a real thick heavy charm on the outside of a piece of meat well that can really only be attained in a pan with copious like you know like a good a thin boil the bottom you take it up to like you know basically three 6400 deep-fried temperature and then did the trick with this is you can actually do without making a lot of smoke I've been testing pan-frying and the trick is that you bring the whole pan of relatively slowly too deep fryer temperature which is like 365 and that with the with the layer of oil in it then when you put the meat in the Seer you crank the hell out of it as high as it'll go so that you maintain your heat input at that high-level like that's the trick right it doesn't actually help you to have your oil catch on fire and smoke what you really need to do is bring it up to the temperature where it Siri

and then hold it there as best as you can so anyway so like in that kind of a regime in order to get a good crust on a steak you really need to do 3 minutes so you do like one and a half flip 1 and 1/2 do that twice three minutes and you can get a good crust problem is if you do that afterwards you are going to overcook to meet like pretty much straight-up you're going to me and so if you pre sear it you can cut down that post CR2 a cam in it on a side or a minute-and-a-half on the side and you're not going to over cook the meat and when you do a pre sear your Meats at fridge temperature at that like Celsius and so there's very little over cook on a pond a priest here now you know this is how many many trials that I ran back when I was cooking at the French Culinary Institute but I'm you know I'm testing it more now for a kind of home people the problem is is that even I don't pre sear meat all the time because and I probably shouldn't say this

I'm like intensely lazy and if you're not supposed to do this because they're not designed for it but a lot of times I will just take the meat as it comes in the pack right cuz I'm buying prepac cut Big Steaks like like it a lot of very nice steaks that are cut by you know hi hi and producers of like things like the Piedmont azb for these things, like you know pre-portioned pack in the six days and I cook directly in those can't priests here if you don't take it out of the pack you know what I mean but I should I really shouldn't do that and I shouldn't recommend doing that anyway but so I do a lot of work without that piece and buy pre searing can help to not overcook on the posterior but my current method is to instead of dropping the circulator which is what I used to do and letting it sit for 40 minutes is I pull it directly out a couple minutes before I'm going to serve it and I put it into a pot of running tap water so I'll just put the pot in the sink turn the tap water on just turn it on and off so that it's blowing

constantly and throw the meat into that depending on how long you're going to see her between 2 and 4 minutes depending on how many times you going to see what you could take up to 5 minutes and that just really pushes the outside temperature of the meat down without really affecting the core very much and then if you go and see her right away you know you're 1 and 1/2 1 and 1/2 or if you need to 1 and 1/2 1 and 1/2 1 and 1/2 1 and 1/2 you're not overcooking nearly as much of the meat and the integrated temperature of the meat across the whole piece ends up being higher than it would have been if you would just drop the entire piece of meat if that makes sense so like these are the kind of like finishing like things I'm trying to work on trying to make him as easy as I can for it like working at home but I had a failed couple failed experiments this weekend working on like a lot of things I want to work on for home

are like at what I consider like party tricks so like there like a time to have like an everyday section which is going to be like steaks which is basically in one of the things I do like on an everyday basis but then more like you know when you're going to have it a large group over for large Gatherings like if you want to do like if you want to do fried chicken I actually do low temp my fried chicken ahead of time so that I can also make onion rings and french fries without having to change the temperature of the oil constantly right and I can also have different sizes of chicken pieces and not worry about whether or not I'm putting in a bunch of wings with it with a bunch of breast because they're already precooked so you know there's going to be that section but I also want like kind of like more party party tricks like whole fish or things like that so I had to get a whole fish like I 3 3 lb red snapper and try to figure out like the right time temperature for it but then I worry about the finishing so I can normally what I

do is heat up a big vat of oil and then like set up there so I can credibly dangerous like fry tray crank it and then do like little fry for like you know 5 minutes and I try to do a home version of that and I only did not get is crispy as I wanted like I was like I'm not going to recommend to someone at home sitting here with a ladle & Ladle like you know fry oil everywhere like in a in a hot kitchen because like a it's going to freak A lot of people out and be like someone's going to get burnt blame me for it you know what I mean like really burn and feel like I'm trying to figure out like a good way to like a good way to get to reliably finish a whole fish but I got something I'm interested in working on another failed experiment where so I can I bought like just a chuck steak and I'm talking about like the steak chuck steaks with a bone out that the 7th a bone out to the truck and they put it back together into a roast and I'm cutting into a steak like two or two and then I cooked it

Faraday I looked out I didn't get a livery flavoring one but I wanted to get it kind of tender maybe when I'm in a little long like I probably should have done it like 18 hours instead of 24 hours and I had a deep sea Iran I trust it off but yeah people ended up in it but a thing as I serve it next to a legit ribeye right people were like the revised better I was like well you know I would have liked the other one had you not giving me the the the ribeye but I obviously I like the ribeye better as I get home so you can't you can't win like I'm trying to win some how you can't you can't win so like I was like oh this giant piece of like Chuck is like a third of the price of the ribeye and you know what I took song It's a third of the price of ribeye and I made it to 80% is good but that's not like the same as as good as some of these are the kind of things I'm trying to work out in the in the book like where I

where I hid and what I do know one of the problems low temp in a piece of meat like that going back to college in which were talking about the past couple of shows is that in a multi muscle piece of meat that doesn't have bones in it you actually have the the outside of silver skinny pieces that surround each muscle in the epimysium you have that in there and that stuff is not dissolve well low Temp and so it doesn't it feel like feels weird stringy stuff it's like it's cooked it's tender but it's like questions or ideas people have I welcome them because you know I got a test and do you have any suggestions there do you have any suggestions or things I should test out

deep frying it's just they're beyond the pale for most people or change it seems like a tall order for people yeah I know it's a shame because deep frying is such a freaking good technique because it hits all sides of the meet at once like I might yeah you know it's a pain deep frying is so like such a good technique as I said many times on the show it it it like is God's cooking technique it's like it's like it's dry it's instantaneous very high watt density dry is key to crisp stuff really quickly you know what I mean it's such a good technique but it's such a pain for most people so yeah I'm trying to think I'm trying to do like I remember

years ago I saw it you know one of the early books that Eric repair had come out with I saw him give a talk at Barnes & Noble this is a long long long time ago I don't even think I was working at the French Corner yet or am I just started and he was like you know some was asking him like recommendations for broiling fish right and he says I don't write recipes for home people to broil fish because their Broiler sucks so hard that it would make me cry to have them boil broil fish in their house to just doesn't my recipes for it until I can eat I'm I'm thinking I think back to like a crying Eric repair and I'm like you know man you know I don't want to make I don't want to write recipes to make Eric repair cry you and I mean

that's right guy ate like anytime someone's crying because I've produced something of low-quality just makes me so sad you know I'm just makes me so sad I was being a quality though what is actually said that he was the leader of the I've been working on fish temperatures which is nothing people can chime in on so I've been pushing my fish temperature is consistently a little bit higher than I would have let's say five or six years ago because I'm trying to get out of the polarizing range of fish cooking temperatures which of those are kind of ultra-low temperatures like in the high forties but the problem is is that with the exception of stripers which I cook at a higher temperature like I'm cooking like this red snapper for instance at to lower temperature to pasteurize it and so I have to keep all my cook steps down to under my you know under my window of of safety

and so it's kind of an interesting it's an interesting situation so it's like you know I cook the Snapper for an hour and a half at temperature that's not a patch relation temperature temperature but it's not a patch relation temperature either and a lot of the fish had stayed in a kind of in a bad zone for a while so you're hoping you can kill some messed up in the postman if this is all the stuff I'm wrestling with right now wrestling with you don't want to give someone an unsafe recipe unless you say hey PS This is unsafe recipe

but there's always give me some of that why John why did you give me none save recipe because that's the way I could we have a follow-up from last week Jeffrey Wright's in about fish sauce remember we were looking for the Japanese fish sausage with your awesome and I suggested Mutual Trading Company Jeffery calls that I called the mutual Trading Company in Los Angeles and not far from there and want to ask about the showroom they do have a fiery fish sauce at 760 a bottle in stock but are out of stock on the IU at 1420 bottle they should have it by late March and they can ship u.s. UPS ground out-of-state I think the person who's asked me was in Seattle and call +21-321-366-9458 and if you've never had these Japanese say sauces you must go and purchase them right now

touch. Very briefly last week but I'll go to the whole question now liquid intelligence and so far enjoying cooking issues just wait you won't keep listening and you won't my issue is that every Source I can find says the minimum sugar content of a slush machine drink should be 12 bricks but for some drinks that is way too sweet I don't have the capability to push my machine to the Limit because it's for personal use I want it it's my baby and I don't want to break it so for those of you that don't know what's going on here when you're doing a non-alcoholic drink then you know you have to have a certain amount of sugar in the drink otherwise it's going to freeze solid and if your slushie machine freezes solid the Dasher which is the spinning you notes Benning doodle inside of the ice cream thing can seize up and if it seizes up you can burn out your motor and even if you don't cease it up but you're you know it's the mixture is too stiff it can put the motor under a lot of excess strain so manufacturers of slushie machines tender

command that you have a certain minimum amount of sugar in a mix so that you don't tell me you don't mess up the mess up the machine that a problem here is what we'll get it again to the rest of the matter is is that you don't want to have a drink in there that freezes so solid that it ruins the machine okay so then back to the question is that I can trade out some of that 12 bricks for higher alcohol content still get a good slush that doesn't risk machine failure no one online is address this specifically and I'm always skeptical of bars giving away their exact machine recipe to the local newspaper for all sorts of reasons they could be inaccurate and cost me a machine I think it's just they don't bother really converting their restaurant recipe to a home recipe in a way that makes sense that that's mainly what it is right

may I guess sometimes there aren't you at back in the day like back in the day I think she has always used to hold something back from recipe so that you couldn't exactly do today what they're doing but I think that's kind of a thing of the past I already feel anymore my question is how much alcohol do I need to compensate for a given amount of bricks reduction to make a slush if there's no good answer is there a way to figure out by experimentation without risking my machine I do a lot of Frozen bag experiments but I don't see how they relate to the machine they do relate in fact they do relate if you do that test in a frozen baggy you can check the texture of just by putting it in your freezer like a regular home freezer that gets down to about -20 somewhere around minus 20 and -4 Celsius sorry -4 Fahrenheit - 20 range is of pretty good approximation of what the texture of your Frozen drink is going to be like in a machine but

that's not a bad approximation is not perfect but not bad or do you have any good anecdotes about this I'd be less against pushing the limits of my machine if I could get if I could access sugar alcohol content of the final slushy mixed with Great accuracy on a hydrometer but I'm aware that alcohol the storage brick value as soon as I use spreadsheets to measure alcohol and sugar content I can Implement whatever advice you have with some Precision Scott okay so like there are people like Yu-Gi-Oh Jeffrey morgenthaler who has he has a Long blog post on using a slush machine and he Advocates a straight bricks percentage I forget exactly what he he says twelve to sixteen bricks but he's doing 12 to 16 brakes on a finished drink and that is not a measure of sweetness alcohol you cannot accurately measure sugar and alcohol with any form of refractometer or hydrometer you can't do it so

like typically in a in a in a bar scenario when your measuring breaks your measuring with a refractometer and alcohol and sugar are incredibly confounding now it could be just the lucky lucky case that you know that you know that in the general thing a ratio things that taste good right that somewhere that they can found each other typically such that twelve to sixteen bricks on a refractometer theoretical breaks is not actual bricks right it's what the refractometer read happens to be a good level but I would not I would not do this this way for a recipe recipe creation I would simply write down how much alcohol and sugar you are adding to the mix and as I said last week like my brakes levels at 8 in in frozen drinks are in 85 G

leader so that is see that's 8.5 bricks theoretically in that area so it's like a lot a lot lower and then I'm doing about 14 to 15% alcohol and 60.9% of acid assuming that you know you think about regular lemon or lime juice in about 6% acidity and so that's what I'm shooting for about fourteen to fifteen percent alcohol in about 85 grams to liter of sugar which is like I say about 8.5 bricks and

and then 0.6 is 0.9% of acid now the issue here is that drink is going to be fine textured in your machine right and if you're worried about it up The Alkali go to the higher end of the alcohol range the problem is is that high alcohol drinks like that melt extremely quickly and this is why most liked your crappy Daiquiri joints in New Orleans are pushing drinks that are closer to the 7% range who you're talkin about much lower alcohol content and if your alcohol content is that much lower down like seven 7 ABV that's when you're going to need to boost your sugar into a higher range so then your might and I haven't tested drinks in that sugar ratio but with those drinks I would assume that you do have to push it higher like over 1000 10:11 to get it to you know to freeze right or maybe 10 anyway but that's how I would do it I would do the baggy test to see the texture

ahead of time it's going to give you a rough idea of how the slushie machine works and then I don't think you could have the first time you like it with a little extra alcohol to thin it out right away but I would always dope with alcohol rather than sugar because a little pure ethanol will change the freeze ray pretty quickly without adjusting the overall balance that much

colors

why are we on the air hello hi so this is Claire I've called in before I have the veggetti vegetable spiralizer have you shoved anything new in your veggetti recently

then I kind of retired I think I overate it retired your veggetti I'm so sorry for you

I have to I have to take a break but more on that later so they've I have I'm in an epic battle with my sister who's on the line we got in a big fight over Christmas because I made a beautiful beef tenderloin for Christmas and then we throw some of it her the Hammers instruction and then I asked the hammer how to dethaw it and she gave me very specific instructions put it in a ziplock bag with butter and oil and then put it in water at 120 degrees something like that so I I do that and then I go out to walk the dog and then

to see when then and then I walked in the room not knowing any of this and let me preface this by saying I'm more the environmentalist in the family and not the cook right so I walked in and see the pot boiling with the baggies of me.

Who is boiling

they were they were definitely bublitz entering a little bit we're not boiling it was a degree or was this in a circulator on a stove and clear Beast to be fair to your sister you left the building with something that was not supposed to go above 120 degrees Fahrenheit

on the stove obviously you saw a simmering pot what are you doing why are you why do you have plastic plastic in the in the pot and I grabbed them all with a fork thing and I throw them into the seat because I am concerned about the plastic leaking into the food and being talked it does then Claire and I get into a huge fight about you bead and whether we use the right plastic or whether it's even a good idea or whatever so don't we start Googling stuff and emailing it back and forth

what is let me start by saying I'm completely horrified

by what happened to that poor piece of meat that never did anyone any harm at all secondly

Ziploc bags if you actually use real Ziploc bags from the you know the SC Johnson wax a family company or nose Just Dance Company they're made of strictly polyethylene the polyethylene doesn't have any plasticizers or you know it's like 50 PA free and all that so as Plastics go it is kind of the front like the Bayou friendliest plastic write that in polypropylene are the two kind of and I guess nylon right what should I use for Implant that but nylon typically there's a lot of time to nylon layer on the inside of some vacuum that if you're not using that using Ziploc zip locks are pure polyethylene they they are food safe and I have gotten confirmation from the from the company that like in writing basically saying that yes it's okay

how to do a sous-vide work in their back here is the problem the temperature limit for a polyethylene bag is you know it won't melt until it gets above boiling but it really loses all of its strength once it gets over about eighty-five 90 Celsius right it starts getting real floppy starts feeling like something's going wrong like you're going to have some leaching problems I've never liked noticed that to be the case and typically when I'm using Ziploc bags I prevent them from boiling because they're not really meant to stand it so sous-vide in a ziplock find sous-vide in a ziplock when it's boiling like that could be problematic not must safety standpoint so much as from like an Integrity of the of the bag standpoint

you know they're I've been looking into ways of doing trying to do a low temp work without the plastic it's just a real hassle you know I mean either you have to circulate oil or looking into different ways of doing it but it's just a real the real kind of pain in the butt by or anything like that you know what I mean by not giving the family cancer you are you are you are it was beef tenderloin holy crap you know how to taste when argument that didn't even get it did you get eaten was it precooked

no I just started to do that and then I said no I'm like you know bottled water hot in a car I don't think that you know I'm very aware of some of the issues with plastic and leaching into food but not my question is you know when we did Clare and I did our research on this to try and prove the other one wrong we saw that mason jars where an option how do you feel about that well mean the problem with a mason jar is a mason jar needs to be packed 100%. For you to get good heat transfer out so like if you take a tenderloin you're going to have to like pretty heavily abused it to like so I got you could treat it like a tuna fish right you can pack it down in and you can then pour oil around it and then

seal it off and that's going to work but it's going to take a lot longer for the temperature to go through in the problem with tenderloin is is at tenderloin you really don't want to cook it that long at a low temperature should I say you were going to cook it I'm going to choose a number 54 degrees Celsius the reason being that tenderloin the less you cook tenderloin temperature wise the better because it has basically no connective tissue in it it's like so tender that if you would like it instead of paste dryer and moreover cook at lower temperatures in let's say a ribeye does write a ribeye 10 to taste more overcook at a lower temperature than let say skirt steak does so you know like tenderloin want to be cooked down around 54 Celsius right around there and I don't know in my head what that is but like in Fahrenheit but that's really what you want but it in order to get that temperature through a piece of through mason jar in you know it's going to be a long long

time and typically you don't want your spear tenderloin cooking for longer than about

I don't know 40 minutes because if you're doing are you going to start getting textural effects now that's if you serve them side-by-side people might not notice if you cooked it for you know too long and served this is good this is tender but if you serve them one side by side they don't even cooked for like you know 40 minutes or something like that they would tend to like that one a lot more so you boil this sucker boiled it and then threw it in a sink

and then microwaved it

like hearing on the stove with a pieces with a still frozen in the center when you cut it now that we're the ones that she had cooked and we put bearnaise sauce on it and it was delicious cooking technique your health your fine your health is fine your health is fine I'm just still like trying to picture what the meat look like when it came out did it have those weird little like like crevices that overcook meat gets on the outside where it's gray on the outside and then it went to like raw in the center is that

look like when you cut them medallions out of it

now it is really evenly cooked

favor because I

it probably wouldn't have boiled if my mom had catch her eye on it but she she wandered off somewhere space

she didn't like that I thought I would like you to know that you are both alive I mean we don't know whether your endocrine system has been disrupted just kidding there's no endocrine disruptors in it by the way invest in the circulator because it's been my it's been my experience that if you tell someone to watch a pot that they will never watch it

if you tell someone to turn off the stove at a particular time it will never happen if the problem with Frozen is it it's hard to calculate if you want they they have like you know years ago before circulators are really cheap everyone was trying to figure out how to use like a picnic cooler to do low temp work very hard that was frozen because you have to do a lot more calculation of like the amount of energy it takes to thaw the meat first but like that's always an option but take you to pain in the butt so like you know I carry a circulator with you like wherever you go and then that that can be so it can be your mechanical Mom watch the watch the pot for you you know me better in the bag

Lisa follow that piece of ice and put butter in the bag

very difficult family issue and now we know everyone says use a plastic night who the hell were you box if you're going to pre sear the meat before hand you need to let it cool a little bit before it goes in a ziplock because you can as soon as it goes above the boiling temperature of water you will melt the plastic on to your food that's not cool because literally to eat the plastic I mean not they don't necessarily hurt you but you know it's just like you don't want to eat the plastic that but of all the plastics it's one of the friendlier ones

all right great well thank you

hey we got to take a break real quick and then come back and do you sign off this episode is brought to you by David is the best way to get a kick-ass juicy steak and withdrew from purees even smooth creamy ice cream and small enough to fit in your kitchen drawer and it's operated By An Elegant smartphone app that's been designed to remove the guesswork get you cooking faster and give you the information and inspiration you want when you want it brown chefsteps amazing recipes and helpful guys choose your perfect doneness for any meat and get notified when your food is ready

I know you'll get great results so you can focus on sides and sausage or just pour yourself a cocktail and chill until you're ready for a delicious dinner for Joule so so tenderloin boiled and then newt

Azure the horror show at the farm show of party because I'm going back to the book and I'm riding I'm working on the different party tricks like 70 style party tricks that I'm going to put in there I didn't know what you guys think is fun right so I'm going to do a big ole big ole hole fish try to make it friendly for home and a smaller whole face like the one I did over the weekend I'm going to obviously do like a big old prime rib I'm going to do a crown roast of pork I think but then like you know what else what other old school like things that people don't do anymore that are typically overcook do you want to see like you guys want to see a beef wellington I can do is sick Beef Wellington speaking of tenderloin

are not Nostrand and an old school straight up Duck sales puff pastry and get it like perfect but I don't know if this is the kind of thing people do any sort of party tricks that people want me to do you know put in the book for sous-vide sous-vide party tricks let me know how to make nice mocktails next week I hope it's an from dnce lead she isn't immune to toxoplasmosis so we take extra precaution with salad and raw ingredients excetera by looking at the low temperature charts from cooking issues blog what you can still look up by the way I know that because I looked them up this morning can I assume the cooking beef pork / duck for 1 hour at 58 degrees Celsius will make it safe

what you're talking about is I have a I took out all the old and I think there's been some newer newer charts are going to look into it for the book but looking at the charts where he basically have time and temperature so it when you talk about food safety you're talkin this aspect of food safety you're talking about killing bacteria and so you know people back in the day used to say you have to cook this Preposterous the high temperature because the rule is you only have to hold it there for 10 or 15 seconds and then it's safe because you killed everything but you know as most of us know who you know I've been working in this field for a while that you can actually make things safe if I couldn't get a much lower temperature for much longer. Of time and sew in in poultry which by the way it was measured in chicken not in Duck and it's not exactly the same but for chicken

and you never cook this low but if you cook chicken at 58 degrees for Celsius for an hour you would kill salmonella and so would be safe in terms of salmonella cuz that's what that was measured for a little over an hour actually trick with this is until you assume the same thing for duck and what not the trick with this is is it when you're actually trying to pasteurize something you don't count the exterior than meet you only count from when the court makes an app that temperature so you have to build in the safety factor for pasteurization to deal with once the core reach is pasteurization temperature that's when you start your start the clock and for salmonella you could probably go lower if you could longer and there's probably now numbers out for duck as opposed to for chicken which is where I did my day bib numbers are much lower so if you look at the curve for beef beef they're not trying to kill salmonella other trying to kill

e-coli that's how that works but it's from the Middle where the oven the outer layer is made of gold just for the fun of it is it in Lisbon it's called Golden oven for Maduro is so hot that the pizza only stays inside for 90 seconds are the ingredients get roasted pretty quick is this also safe as you can tell it's our first baby and then I went to close but I forgot photos in beer batter for frying or the evil will the Heat evaporated totally think he will not evaporated totally but there it is he will evaporate a lot of it and so much of it is gone and usually so diluted that like I've never worried or hesitated serving it to a pregnant person right cuz and be your cooking off the mature

the alcohol so it's looking very small amount that's it you know that in there the only time that I worry about it is when I have someone who either for moral reasons or you know just has to be really strict with himself and not consumed any alcohol that they that's the only time that I would forego on something like that and the young later on like you know in breastfeeding we can talk about in the show before like the new research that goes against what I used to say on consumption of alcohol just prior to breast feeding if you are looking at those temperatures are so high that typically people who are cooking a 90-second like Neapolitan style pizza aren't putting a boatload of toppings on Rice. It's like you're not like topping the hell out of it and if you get up to the point where I like that the cheese is nicely melted and the crust is cooked right when you look at it if they try to do the super fast super high things and it

she has to fake you get that layer of uncooked crust in between that ring with a sausage that's an indication that it hasn't liked got enough to those really high temperatures but if the suckers cooked all the way through I'm pretty sure you're hitting in the Middle East in the sixties of degrees Celsius and anything up in there is wiping out anything that's going to Alias I wouldn't worry about it too much and but you no good to worry about getting worried about these things when when your wife is pregnant and if I were you I'd be busting out like all kind of like pasteurized steaks rare and all kind of runny eggs pasteurized because that's what I that's when I whenever I have the pregnant with my wife is pregnant or my sister-in-law's when friends come over I always given that stuff if you're not supposed to have the restaurant because I know I can do it safely with the circulator I would you buy normal sign off but I'm supposed to give this this ad that in fact we were reading in the middle so I'm going to sign off now right and then I'm going to read it yet

how can I get to get this thing about to recite to you actually happened in the middle of the show even though you might think it's the end of the show this what I'm reading too now that she happening in the middle of time is a flat circle Mars Banshee was created by food lovers and cooking issues fans just like you Genie Chris and the modernist Pantry family share your passion for experimentation and have everything you need to make culinary magic happen in your own kitchen professional chef home cooked food enthusiasts no matter your skill or experience modernist Pantry has something for you they make it easy to get the ingredients and tools you need and can't find anywhere else so that you can spend less time hunting and Gathering and more time creating memorable dishes and culinary experiences visit Mars pantry.com today to discover why cooking issues listeners call modernist Pantry The Kooks secret weapon be sure to check out their new kitchen Alchemy blog at blog. Modernist Pantry. Com for free recipes tips and tricks and don't forget to follow modernist Pantry on social media to keep up with what's new and exciting in the world of culinary

medians and tools and that is it folks for cooking issues see you next time

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