Hello, everybody, and welcome to a brand new series on heritage radio network called the culinary call sheet where we give a peek into the back kitchen of culinary media. I'm your host, April Jones,

and I'm your co host, Darren bresnitz. Part of why we started the show was to offer an unofficial mentorship for anyone who's interested in learning about all aspects of food and video, whether that's TV, social media online, or just something you want to do for fun.

Absolutely what was once niche or a little silly, as I'm sure you remember, Darren, when we started out, this man has now become such a massive playing field for so many creatives using food as the medium.

It's something that has driven us professionally and personally, for so many years. What excites me the most about this show is that we're going to sit down with some of the industry leaders to hear how they made it and what drew them into this industry.

With 20 years in the culinary production game ourselves. We're hoping we can give through these conversations an insider's view into personal stories from the field, as well as an in depth behind the scenes look into some of the most popular food programming. In today's evolving culinary media landscape.

We'll be covering everything from how to style your food, to how to license IP, to developing your own ideas, and some tips from the masters of how to host your own show.

Yeah, it's a little bit of conversation, how to and how do you do the things that you do in color media, which I'm so excited about? I love so many of the guests that are coming on this season. We have talent from Food Network from Vice media eater refinery 29,

we've met some of the best people in the world both in front of and behind the camera. And we're bringing them all together to share their stories, their delicious adventure and their unique journey into this crazy world.

So to be the first to hear our episodes when they launched this fall, go to wherever podcasts are streaming and hit subscribe and make sure to give us a follow at the Culinary call sheet on Instagram.

broadcasting live from Roberta's in Bushwick, Brooklyn, you're listening to heritage Radio network.com.

Hello, and welcome to cooking issues. This is Dave Arnold host of cooking issues coming to you live actually 15 minutes early today, right? Usually we start 15 minutes late today we're starting 15 minutes early. Whatever, whatever. 10 minutes early is like eight years early as far as we're concerned here anyway, coming to you semi live from Roberta's pizza. We're in Bushwick, Brooklyn on the heritage Radio Network every Tuesday, from roughly 12 to roughly 1245. Today, actually, we had to shift a little bit earlier because I have to go do an interview on that public radio, right? Yeah. Yeah, it's the splendid table. And some nincompoop thought that it'd be a great idea for me to skip my own radio show to go to somebody else's, which makes no sense, right? So should you happen to be listening early or, or you know, in the next 10 minutes or so call in your questions to 718-497-2128 that said 184972128 Most will actually go through the who sponsors today right now today's sponsor by the minus pantry game, which is what you know, we're used to having sponsored by but we don't have a new promo so I'll just read the old one ready. Today's show is sponsored by modernist pantry supplying innovative ingredients for the modern cook. Do you love to experiment with new cooking techniques and ingredients but I hate to overspend for pounds of supplies and only a few grams are needed per application. Modernist pantry has a solution they offer a wide range of modern ingredients and packages that makes sense for the home cook and enthusiast and most costs only around five bucks, saving you time, money and storage space. Whether you're looking for hydrocolloids pH buffers or even meat glue, you'll find it in modernist pantry and if you need something that they don't carry, just ask Chris Anderson and his team will be happy to source for you. With inexpensive shipping to any country in the world. Modernist pantry is your one stop shop for innovative cooking ingredients. Modernist pantry carries sequester ins including sodium citrate and sodium hexametaphosphate. These ingredients act as a ship I call that step ship. These ingredients act as a preservative and also mop up straight calcium ions which is helpful with working hydrocolloid gel in the presence of calcium like sodium alginate or jellen. Fans are cooking issues to place an order of $25 or more before next week's show will get a free package of sodium hexametaphosphate. To play with. Simply use the promo code ci 72 When placing your order online at modernist pantry.com Visit modernist pantry.com today for all of your modernist cooking needs, right? Yes. Oh, by the way, Jack, we have a request From Marvin Woodhouse the gentleman that's moving from Ireland to Germany more more on him later, he requests fool's gold by the Stone Rolling Stone Roses. can we accommodate him for our break? Oh, yes, we can. Wow. I like the Obama reference. Yes, we can. In from Marty, just a quick question, I was making a quick red sauce by browning my meat. And because I was too lazy to chop, I buzz the canned tomatoes, raw vegetables and seasoning in a blender before adding it to the pot seem to work. So in a long brace, is there any purpose for sweating the vegetables when you're not looking for? caramelization? It's interesting question. Right? Well, I don't know. I would assume that even if you're not browning, let's say let's take onions. Let's just take onions. First of all, I like to get a little color on some of my vegetables when I'm working with them when I'm sweating them out. What do I use does? Yeah, yeah, yeah. Now typically, you know, in a Frenchie French recipe, though, they're specifically not looking for color, because they want to maintain, you know, the color of the sauce that they're making, even though all those classic French sauces end up with gloppy brown anyway, right? I mean, let's face it. Anyway. So they they're sweating them out to not get color. However, even below the thick an onion, even before real color is formed, there are flavor changes that take place in terms of sweetness, I don't know if those same kind of flavor transformations are going to take place. In the same way. If you just blend them and then cook them. Certainly, in a long braise. The liquid will be there enough to soften the vegetables to cook them. But the question is, is there any significant flavor change by pre sweating and then adding? I don't know, I would bet that it probably be minor if it exists at all, except for perhaps onion sweetness, but it's an interesting question. That's the kind of thing you should really just do a side by side trial. You know, take one blend it beforehand, cook it take the other sweat it then blend it and then bring them both at the same temperature and serve it make sure that dilutions right sounds like an interesting experiment. Right? So that's yeah. So far that under Hey, I have no idea. Okay, hi, Anastasia. Dave, Jack and Carlos for Mark younger, I was taking a truffles class at a local kitchen supply store. By the way, chocolate truffles, not the stuff that's growing underground. Even though this is the you know, good season for crap. It's growing underground. Actually, it's I guess it's a little late. Right. Valentine's Day is the end. Yeah. Anyway, you're like, Yeah, I'm not paying attention. Jack's texting me. Yeah, sure. Yeah. I was taking a traverse class at a local kitchen supply store and ended up getting into a discussion with the chef, about how one might use an immersion circulator. To make dealing with chocolate easier, it is pretty clear that it would be a great way to hold temper chocolate, as long as you're careful and getting all the water off the bench before you use the chocolate. The question we couldn't figure out is whether you could use the immersion circulator with his precise control of temperature to temperature temper the chocolate in the first place. This would presumably require melting the chocolate at the desired temp, then lowering the temp to get the level you traditionally aim for by either seeding or tabling the chocolate and then raising the temperature back up to get proper crystal formation. Are you aware of whether this works, or whether there's another way to temper chocolate in the immersion circulator? Mark? Okay. That's an interesting question. I had been told a billion times that it works, I've never actually done it, but go into a very quick discussion of tempering chocolate for those out there who aren't hip to chocolate tempering. So cocoa butter and chocolate is goes into a number of different crystal forms, right? Only one of which is the desirable beta crystal that provides a snap, and looks shiny and awesome. And tastes awesome, right? And it it basically, is in direct distinction with beta prime forms, which are softer melt at a lower temperature don't have a snap, and just in general crap, right. So you really want to good for most applications, so they're not for truffles. Truffles is fine. You know what I mean? Who cares? And truffle. It's a ganache. Ganache anyway. So what you want to do when you temper chocolate, now, the beta prime crystals, right? They will swap out if your cooling chocolate is melted, right? Like the beta prime crystals will swap out the good beta crystals and you'll end up with untempered. Trump. This is why if you just heat chocolate up and then let it cool back down again, you get an unknown temperate sloppy mess, right? So the good news is, well, here's how you do it. So you heat up the chocolate and you melt all the crystals out, then you cool it down and into the high at somewhere and in that range in the ad somewhere. Crystal start forming mostly the crappy ones, the the beta primes, right? And also the betas. Then you heat the mixture up slowly again, into a range where all the beta prime crystals melt. But the sorry, yeah, the beta prime crystals melt but the beta crystals are still good. And then you hold it there for a while. And then when you chill it again, those beta crystals act as the seeds and you get temperate chocolate bang, bang, right. And since it's all about very accurate temperature control. This is possible. You can do this with an immersion circulator. You certainly could melt all the chocolate up to a high temperature, drop it all wait for it to get viscous and you see it, start seeing it and then bring it up very accurately with it. With a immersion circulator. However, you should be able to do an even simpler technique, which is throw the entire block have probably graded pre temper chocolate, right? If you start with a temper chocolate in a bag, vacuum it down and throw it in a circulator at like 9290 9192 in a place that will melt the undesirable crystals. But leave all your secret sauce intact. And I think that will work. I don't know if you need to take it above the total melting point of the chocolate before before it'll become viscous enough to work. I don't think so because I've heard that. I've heard you can do that. Although I've never tried it. Either technique would work. It would just be a much simpler if you could just throw it in at the working temperature and go from there. Right. So yeah. I've heard it works. I've never done it. You're done. No, no, that's Brooks or someone anyway. Carlos, by the way, here's one. Here's one for you. Hi, Natasha. Dave, Jack and the other guy wire. Wow, the other guy even indeed Jesus has a name. Yeah, yeah. Right. Even indeed, Jesus gets called out by name Carlos becomes the other guy. You know, that reminds me. I think I've mentioned this on the air. But the very first season of Gilligan's Island in the song, it's, you know, Gilligan, the skipper to the millionaire, and his wife, the movie star, and the rest. That's what they say. They're like the movie star. And the rest here on getting would really like to take just as much energy to say, professor and Marianne, as it doesn't say and the rest I think, you know, and because Marianne was obviously the hot one, right? And the and the professor was really cool. Everyone liked Professor right. So in subsequent seasons, it was a movie star professor and Marianne, which sounds even better than and the rest and the rest. Really? Come on now. And you know, Mary Ann's, the one that ended up writing like the Gilligan's Island cookbooks and I think keeps track of all the reunion stuff of all the people that are still alive How do I know that? How does How do you not know that give first of all Gilligan's Island you know cultural milestone in American TV history. And you know, Carlos the other guy anyway has a name now you're pulling out the Jim Croce references

that's actually the only reason why the only reason so for those you that don't know Jim Croce the whatever Hi reclassify his singing you know died in a plane crash I guess in the 70s and stash and I have this ongoing kind of Jim Croce inside joke thing. Yeah, love hate thing because like Jim Croce when he's singing Sunday, he's like, he never gets to the damn point. Like he'll call someone on the telephone and operator doesn't give a rat's ass about what he's talking about, you know, sit there and chew this operator's ear off for like three or four minutes about this like lady's trying to call and he's like, You know what, forget about it and keep the dime like she gives a crap about the dime she's working for the phone company. Or this other one. He's like, calling up this girl at like, you know, three in the frickin morning saying you know, I knew it's kinda late you know, there's I hope I didn't wake you what the hell it's late. And you're like this long ass story about how you guys had to say that you love her and song. Can you do that in a reasonable damned hour makes no damn sense. Croce we love them. We love them anyway. We love Kochi. Anyway. So the gotta name references to a Croce song long way getting around anyway. So Matthew says I've been playing around with making mozzerella at home using some commercial cheese curds. It comes out really nice. I just clicked the curves and a little pieces, let them come to room temperature. Heat up some lightly salted water between 180 190 degrees Fahrenheit, pour it over the curves, power them a little then pull out a ball the cheese. After that I usually plunge the ball into a bath of lightly salted cold water and help it set a little. The cheese is good, but I want to be better. My goal is a softer fresh mozzarella cheese as opposed to something harder, squeaky ear or stringy. Do you have any strategies or suggestions for making better mozzerella without upgrading the quality of my curves? Thanks, Matthew. Well, that's a very interesting question. mozzerella is one of the you know it's one of those strange things in life. That the simpler a product is often the easier it is for us to find major differences with kind of minor things in technique, right? So bread is a classic example yeast, salt, water, flour, and yet look at the variances in bread right? Or coffee isn't isn't another example. And in general, the more complicated something is, the easier it is to cover up flaws and techniques or ingredients because it's just a mishmash of crap going on. Right? So mozzarella is one of these things it's supposed to taste to the fresh milk. And so you have all of the factors involved before the cheese curd is made. Or you know, there's there's the quality of the milk, right. Then there is I was reading a bunch of studies this morning on the effect of different starter cultures on the texture and tasted mozzarella cheese. And apparently they have a huge impact. But the key thing with mozzarella curd is the pH, the acidity level has to be right when it's made or it won't have the proper texture. Okay, so you have to start with good curves. That said, the commercial curves are what everyone? And by the way, the way it works is is it the acidity is necessary to get the string Enos right, because the the pH is is drastically affecting how the cheese curds are going to interact when they're melted out and pulled to make a pasta filata style cheese. And the same same pH is the reason why you add wine to a fondue and astonishes favorite thing because she loves the Swiss. Because it kind of increase, it basically alters the way that the casein is going to interact with itself anyways. So so all of that stuff is very vital. That said, once you say okay, look, I'm going to I'm going to have this commercial maker, there's a huge variance in how the final mozzarella is going to taste based on the based on your practices afterwards. And so everything is makes a difference, including how you slice occur, because that's going to change how fast the heat from the hot water goes in the temperature of the water you use, whether there's any salt in the water, and finally, the forming technique and how much you stretch it and pull it right. So presumably. And just so show this, you know, I don't know if you live near New York, but you go to New York, you can go to any one of five or 10 Different mozzarella joints. And you know New York, New Jersey, Connecticut major metropolitan area, you go to like five different fresh mozzarella joints. They're all getting their mozzarella curds from Pollio. And yet their cheese styles are radically different. So some people do a lot of stretching, right and pulling. And that and think about what's happening. If you look at mozzerella under a microscope scanning electron microscope, what you'll see is kind of these pulled layers, and think of it the same way that you think of bread dough, these pulled layers in between the pulled layers, you'll find trapped water trapped way. And, in fact, glob globules. So if star shapes that she does, she's making her globule face which is very similar to her vegan face. So that stretching is going to align and create that structure, squeeze out the water and make kind of thin sheets. So when you're making something like a burrata that needs to hold its outside shape, they'll probably do a lot of stretching to make it kind of or some people will even stretch it once remelt it and stretch it again. Or some people prefer a softer curve with less softer mozzarella with less structure that has more weeping and more large open pores. I tend to like the less structure more weepy kind of mantra a little bit use. Yeah, I mean, that's what I prefer. And so I would recommend, probably less, less needing but what I really recommend you do is find a mozzarella joint that you like, go there and watch what they do, as opposed to what you do. And see kind of what the difference is, you know, at the at the school, the French Culinary Institute, they teach mozzarella making to all the students. And it's all universally horrible, right? I mean, no offense to the students. But the first time you make mozzarella, it's not going to be that good. In fact, I've only made it a couple of times, and I stopped because my wife was like, you suck at this. We should just go you know to someone we like like Apollo's who knows how to make mozzarella and buy it. And in fact, I said this before, like, like I'm not going to get debate over who makes the good or best mozzarella but I like the guys at the Palos I go to them all the time. When they when their cheese maker who is hired by the current, you know, generations father retired, they changed their cheese style to be more in line. So their cheat their mozzarella changed radically because they changed their their mold their forming technique from the one that their father and his cheesemaker had favored, which was a less porous, less weepy mozzarella to, you know, to one that is kind of softer. So it's entirely in your control. I would go observe someone with the real hands because the real art and practice to making them it's really Yeah, yeah, no. Yep. All right. Let's go to our first commercial break. Call your questions to 718497 to one to 847-847-2128 cooking issues.

Hello, Welcome back to Cooking issues calling your questions we should be live now for normal people who are calling in to 718-497-2128. That's 718-497-2128 In case you just tuned in this show is again brought to you by the monitors pantry, go back and listen to it. It's the same promo as before. Soap Marvin Woodhouse, called in, I gotta go get I was looking at his link that he sent me on his public transportation because I found it turns out that I guess in the last couple of weeks, I've been railing on New York's public transportation system, and I really shouldn't because I love it. I use it all the time. I mean, I'm appreciative of New York City's subway system, which is, as far as I know, the only 24 hour subway system in the world. So we don't have any like, you know, crazy night buses in our city that you have to, like, get scraped onto a bus with like, all the people who can barely hold themselves, you know, hold themselves up, right or have already turned into a shivering mass of jelly. And, you know, so I'm really appreciative of our subway system. Oh, based on that before I go on. You know, as some of you might know, we recently opened a bar Booker and DAX. And now I'm in the habit of quite often walking home at three and four in the morning stone sober, which is not something that I'm used to. And man, the pizza, the people on the streets in New York are messed up looking at four in the morning, right? Yeah, it's bad. It's like, you ever been to England back in the day, like when all the polls are like, closed at 11? And, and people it's like, basically, like 11 o'clock people stumbling around England. So 11 o'clock in England looks like you know, two or three here. I think it's changed. I don't know. Anyway, so he was Marvin was showing us his he moved to Germany. And it was showing us a his public transportation, which is some crazy ass monorail called the Suebi by the name. Yeah. Should we be back? Anyway. So well, more on him later. Let's go go back to our regular questions. Hello, Natasha and Dave, Tom Fisher writes in from Lansdowne PA. I have a three liter centrifuge arriving in about a week and I'll need to bleach out the rabies and the tips for making sure everything is safe before I use it. Also, what would you recommend as the first thing I spend, I think I'm making some fruit juices. How's the centrifuge with strawberries? Well, start backwards center few strawberries are fantastic. I recommend getting a hold of some pectin X Ultra SPL, none of this stuff, really centrifuges? Well, without the addition of some enzyme to if you really want to clear I mean, you can centrifuge out and get a puck and a supernatant. But it's it's not your yield is going to be poor. And it's not going to be clear, unless you unless you add the SPL. If you add the SPL, you can just literally blend strawberries in a blender, add a couple of grams of pectin X Ultra SPL enzyme to the strawberry in the blender, hold the back of your hand against the blender until it warms up to a little bit above body temperature, let it sit for about 10 minutes, the enzyme is going to break down a lot of the pectin and make it a lot more you know less viscous so that when you spin it, you're going to get a very good separation between you know of the of the of the solids from the liquids and your yield should be very high on the order of 70% or so. One of the things you have to worry about when you're centrifuging is that when you blend something like strawberries, there's a lot of air that's whipped into it. And strangely that air doesn't necessarily pop when you spin it some of those air bubbles can actually withstand the G forces involved in in centrifuging so if you have access to a vacuum machine, it's a good idea to quickly at a very low temperature obviously because it's in a vacuum do a quick deaeration or boil out of the air in the strawberry in your vacuum machine before you centrifuge it if not, it's not going to be too big of a problem just spin for 10 or 15 minutes put it through a coffee filter or through a piece of muslin or something like that to catch anything that goes through and we do strawberries all the time and and we love it now back on safety and bleaching out the rabies there's two questions as to safety there is there are well three really there's there's poison that might be in it right you have to worry about then there are you know bio hazards it might be in it like infectious agents, right? And then although probably not poisonous, probably mainly going to be biological agents are going to cause you problems. And third is mechanical damage that could lead to unsafe operation in a centrifuge right? So you have to take care of all three. So the aluminum swinging buckets in your three there centrifuge need to be first soaked in a bleach solution, right and then I pressure cook them right when you're done. If you're cooking, if you want to actually sterilize, what you need to do is make sure there's no air at all in the system because it can, it can cause problems with sterilization. So you want to immerse the buckets in your pressure cooker, and pressure cook them for like 20 minutes at second ring. And you should have killed anything that ails it, you can then if you'd like, re bleach them, and then let them air dry. You don't want to use any detergents, really, you scrub them with, you know with something, but you don't want to use any harsh detergents because they can affect the aluminum the integrity of the aluminum. And you do not the one thing you always want to make sure is that you do not affect the integrity of aluminum buckets. The other thing you want to be careful of is you want to inspect your buckets, your aluminum buckets for damage. If your buckets are damaged, then they're probably unsafe. If you want to inspect your rotor, make sure that there's no cracks or problems with the rotor. If there are then it's unsafe. So you got to ensure that all of that is is is okay, you want to make sure that you balance your buckets properly, get a balance that can balance the two buckets against each other and make sure you keep everything balanced at all times. Make sure everything spins freely, the inside of your entire centrifuge should be completely wiped down with a concentrated bleach sanitizing solution, you should then pour bleach sanitizing solution in the drain hole of your centrifuge and let it come out. And then do this several times. And that's how that's the technique that I use to bleach the rabies out of these things. And to get them safe to go. That strawberry technique I told you works with any non acidic fruit, right? Even things that are mildly acidic, that's that will work with if you need to clarify like we do at the bar lime juice, you're going to need to move to a different set of a different battery of clarification techniques. No three liter center fuse that you get is going to be adequate to clarify lime juice on its own that requires about 48,000 Geez, you could do it at 27,000 but doesn't taste good. But you're not going to achieve that standard three liter centrifuge. So what you're going to need to use is a combination of the enzyme mentioned picknix SPL and wine finding agents we use Kiesel Saul, which is suspended silica gel suspended silica Sol rather and Kaita Sanan which is from shrimp shells. It's a hydrocolloid. And our procedure very quickly is going to be definitely boring to people who don't know don't have this crap, but I'll give it to you anyway. Here it is real quick. It's add two grams per liter of petconnect Ultra SPL and two grams per liter of Kiesel salt suspended silica Sol to the to your lime juice, stir it, let it sit 20 minutes, add two grams of courtesan stir, let's at 20 minutes, add two more grams of Kiesel salt, stir it and then spin it out and you should get 100% Clear lime juice. And the reason we add it so many times is you're playing a game with charges where you're adding a charge to something causing particles to flock together, then adding in a different charge causing those particles to flock together. And so on and so on. But anyway, good luck with your centrifuge. I'm sure you will enjoy it. Right. We're doing another crucial breaker. No, no, no, we're ripping on through.

And I wonder whether we actually rip through everything and we can just talk about other stuff, do we? Oh, yeah. Well, he didn't. He was He said specifically Marvin from Suebi bond, the trade people on which he rides to work every day, which is the only cool thing in New York you can ride like that is the is the tram to to what's it called Roosevelt Island. Right. And, and the reason that's cool is because you can imagine Rutger Hauer and and Sylvester Stallone shooting at themselves like they did in Cobra, which is an awesome bad movie. Right. Everyone likes Rutger Hauer right? You gotta like Rutger Hauer and Sylvester Stallone together. Now. Now she's nodding her head and I'm making her vegan face. She's doing well. But here's that I specifically was told not to read this whole dang thing. But I will read this one section. We asked why he was moving to Germany from Belfast. And he said by the way, I'm moving to Germany from Belfast, Ireland, I have a new job in Germany, it will also be cool to experience a new food culture. And for my kids to learn a new language the beer kicks as to what's fair access to. And here's the interesting part as far as cooking issues is concerned, I am a formulation scientist. This means I develop the recipes and manufacturing process for new pharmaceutical projects, prod products. Please tap my knowledge for any queries on spray drying tablet compaction or the use of cyclodextrins is I would be pleased to help. Well, that stuff that we're very interested in, right. I'm specifically interested in tablet compaction. Like I've been looking for a while for a good way to make our own mints and whatnot. In a kind of a quick fashion. Now there's people on the internet I think I've mentioned this on this show, who sell basically a little twisty thing that's almost like a pipe with a twist Doodle in it and you could tighten down on that sucker and make like individual you know tablets, but You know if you know of anything Marvin and I can get on eBay to bang out tablets, it doesn't cost an arm or leg or isn't the size of a small Volkswagen Beetle. I'd be. I'd be certainly happy. And also, if you ever know anyone getting rid of a pilot sized spray drying unit, I would love what you do as one Nathan Myhrvold, of course, Nathan Myhrvold Myhrvold Okay, Now one other thing of question it's not on and by the way, we have to we're ending the show. The reason we I already mentioned the reason why anyway, so we don't mention it again. I mentioned this show on that show will mention this show on our show, you'll I will know it well it's good one quick commercial break because we have another like 10 minutes before we have to go so let's go to commercial break Jack maybe we have maybe we have some Jim Croce I don't know. Do you think he got some Jim Croce? Anyway, you still have a one last chance to call your questions 27184972 Or two eight, that's still 184972128 tricking issues

southside of Chicago Barrows auto town. And if you go down there you'll be well man named Leroy Brown. On in trouble is Dan about six board on what downtown to eat is called a dream job overall, the man's nose called him so bad brown bag ban in the downtown been around a junkyard dog lion kills bouncing he did

like his fancy clothes. Something else he liked to do is to shine his diamond ring under everybody's nose. You know? Do you remember that fact? The you know and you know, for those of you that don't know this song, Leroy Brown at the end of the song, you will the reason he looks like a jigsaw puzzle with a couple of pieces gone. It's actually what happens to at the end of the song. And the reason is he Leroy Brown learned a lesson about messing with the wife of a jealous man. It just goes to show you shouldn't mess with anyone's, you know, spouse anyway. That's right. Yeah, right. Wow, Jack. Yes. Yeah. Nice. Nice. All right. So this is actually not a writing question. But someone from milkbar. We know, one of our sister companies, right? came and said that milk bar, which is toesies Christina toesies company, which is like infinitely expanding. There's like they have what they have one in Brooklyn, and like three in Manhattan. Right. Right, anyway, said that they had been getting some locally produced milk. That had not been homogenized. Right. And the issue they were having with it was when they were making cappuccinos. They said the milk is delicious, right. But the non homogenized milk wasn't foaming properly when they're making cappuccinos. And what did I think I said, quite honestly, I don't know I had no idea. So I looked it up. And in fact, it's true that homogenizing increases the ability of cappuccinos to foam. Now, she had also said to me something strange, she said we tried to heat it, right? Because someone said that if you heat the milk, it's going to increase its ability to foam and that went exactly counter to everything that I learned about forming milk foams when you're steaming them which is that you can't really steam milk twice because you denature the proteins right? So then I went to try and research this thing it turns out the entire field is completely confused. And it was hard for me to get a straight answer I was expecting to be able to go to the scientific literature and get a straight answer within like a half hour but like 45 minutes later reading I still didn't feel like I had a straight answer. So it's an interesting problem. Here's so UC Davis on their milk site, which UC Davis I usually you know love UC Davis for anything kind of food science related. Although dairy you go to Guelph, you know, you go well for their website, but basically they say that heating milk pasteurizing milk as a margin. Everyone says homogenizing makes milk phone better, but they don't really propose a mechanism for why or how but everyone in the world says that homogenizing milk makes it phone better. So they should go ahead and get a homogenized milk or we know what we can learn them are our homogenizers see whether that helps me it doesn't produce as good homogenization as ultra high pressure monetization, but they could try it anyway. I hadn't thought about that. loaning them that sucker. Anyways, bring it anyway that they remember. I was Yeah, you were like, should we? Really? For what? It's like you had a premonition? Oh, no, that's no you're talking about my rotor stator homogeniser I'm talking about the ultrasound one that totally demands your hearing and black dudes that still bother you that ultrasonic homogenizer Remember, it's like it's like it's like, everyone like falls on the ground writhing in pain except for me because of the years of blasting my ears out with headphones. Anyways, So, so, homogenization, right? But heating is an interesting question. So when you heat milk, like you tend not to denature the casein proteins with normal pasteurization, but you do denature the whey proteins. Oh, I hear I have a call. So I'll get back to this finish up with it. Caller you're on the air. Right?

You know, I heard you last week, and you were talking about, you had a deep fryer in your kitchen. And I guess I had never thought about putting a commercial deep fryer in a residential kitchen. Because, you know, I just using a Dutch oven. It's from my understanding all of the whole new part. So as long as you can, you can talk a little bit about the the logistics of using, because I thought some of those random like, to 20 If you had one to 20 in your kitchen, or

do you have gas? I don't, you don't have stars? Come on. Now. You don't have gas. Okay? Do you live in? Do you? Do you live in an apartment or in a house,

I live in a house and I have actually wired to 24 and there's 220 Going to the stove.

Right, you should be able to end to get an electric fryer. Certain electric fryers are better than other electric fryers. Here's the key. The key to why I forget what I was saying about it. But the key to a commercial fryer, why it's so much better. There's a number of things, it's not just the power, although the power is huge. One, they have a much larger volume of oil in them. So you have a very, you have a good surface to volume ratio, right. So you're not, you know, it's good that way. But the key. And the reason why even small commercial tabletop fryers suck, is because they don't have a cold zone in them. So if you look at a real good fryer, what you'll notice is the heating element isn't on the bottom of the of the kettle, right? It's nowhere near it. And in a commercial tube fryer, you know, like a gas tube fryer. The tube is there, you really only frying and the upper level of the oil and below it's a big area of unheated stuff. And that area is crucial to the to the functioning of the fryer. Because when you're working with a Dutch oven, right, don't and the Dutch oven by the way, assuming you have like good power in your stove is going to be better than a crappy little fryer, which they're just underpowered. You know what I mean? Like there's just no way around it. They're underpowered. And so the recovery time is very low. And when the recovery time is very low, it takes they typically over ramp they overheat the oil, and then they go back down low and so your oil degrades extremely quickly. And your products, you know absorb too much oil and it's never very good. So you're right in assuming that a larger quantity of oil in a Dutch oven over a high powered range is going to be better than most home fryers that's 100% True. Now, in a commercial fryer, though, where you have a cold zone underneath the heating. When when stuff comes off of your food, which inevitably will right, it sinks to the bottom into a relatively cold zone. So it doesn't scorch, right, and it doesn't impart a nasty burnt flavor to your oil. When you're heating in a home fryer or at a Dutch oven. You'll notice the bottom of your oil has a bunch of brown and black particles and that over the course of a couple of hours of frying, you'll start tasting burnt and rancid nasty flavors in your oil right? Yeah, yeah, that never happens in a commercial fryer. So a commercial fryer first of all never overheats the oil because the heating element typically has a very large surface area especially in a gas fryer but also in a well constructed electric fryer. And it has a cord a huge amount of power so it can heat up very quickly but without locally overheating like you do if you burn the bottom of the pan. And two it has this cold zone. So all in all you can get so yes you're using my my fryer holds like six gallons of oil, but five and a half six gallons of oil but I can use that five and a half six gallons of oil for like five big Friday nights in which I'm frying everything and every piece of food that comes out of it tastes delicious and is no oily. Do you know what I mean? And the way I always test I keep my fryer covered when not in use your you strain out the oil right to get rid of the particles because they can increase rancidity and then you put the oil back in you cover it so that you're not getting a lot of oxidation. You know mine also is covered with a wooden block so it's not getting any lighting or anything like that and it stays great. And I always the day before I know I'm gonna have another Friday night I'll put a piece of bread into it. And breads very good because it soaks up a lot of oil but is itself neutral and you'll be able to taste any sort of rancidity or any sort of fat breakdown whether the oil is going bad on that piece of bread and know whether you need to change it out. If you're frying, you want to fry actually quite a bit each time with something like french fries or potato chips. So that absorb a lot of oil. And the reason is, is then you can just keep replenishing the fat in the fryer. And if you replenish the oil quickly enough, you don't need to throw away the well that's that's the that's how continuous frying works when they're making potato chips or industrially, potato chips or like 50% oil, or you know, so they they're soaking up enough oil that the oil never goes bad. You know what I mean? Yeah, yeah. The other thing is get good ventilation in your house. Do you have the ability to put a decent hood in over your fryer? Yeah, I can't. Yeah, here's what I did. My current situation I have an actual residential an actual residential, sorry, a commercial hood. Back in the day before I had that I went to Home Depot, I bought two of the crappy little hoods, and I bolted them together like a bolted back to back and put them directly over the fryer. And I just sunk it down to very close to the level of the fryer so that even though the extraction is crappy, there was nowhere for it to go. And so I was able to get all of this stuff out. And that worked great except for I eventually melted out a part of the of the hood just because it was so close to the fryer. But you can make up for good hood by putting two crappy hoods together and bolting it low down to the fryer. The disadvantage there is you have a weird ass hood and your space. The other disadvantage is that they're loud. Those small home hoods are loud. Another thing you can do is put it outside on your porch, like a covered porch, and then just scoot it over away from the porch to fry. But then your oak can only do it fair weather. You know what I mean? Yeah. Is that Is this helpful at all?

Yes, very much. Thank

you. All right. Cool. Thanks. Thanks for Thanks for calling in. And Natasha is now telling me that I'm now late because I gotta go to this splendid table interview. But I'll finish up real quick with the milk. So it turns out I'm going to have to do more research because it is true that all of the milk that we use Mark prince who wrote like kind of the on coffee geek wrote the primer that everyone uses for doing, you know, latte art style, foaming microphone and milk. Basically, his point has always been that when you heat milk you denature whey proteins and when they're denatured, they don't farm as well. Although UC Davis says that when you denature some of the whey proteins that actually foams better. So who's right? I don't know. And the other thing it's true, think about it, Mark prints of files of which I'm one right. When you use milk you're always using almost always unless you aren't using pasteurized milk, and the crap foams just fine. So now to do more research, please anyone calling with some questions or comments regarding that. And hopefully I hear more about tablet compaction for next week's show. Thank you and come back next week for our call getting a show. Thanks for listening to this program on the heritage radio network. You can find all of our archived programs on heritage Radio network.com, as well as a schedule of upcoming live shows. You can also podcast all of our programs on iTunes by searching heritage radio network in the iTunes store. You can find us on Facebook play and follow us on twitter for up to date news and information. Twist and a guest can get it straight