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Hello, and welcome to cooking issues. This is Dave Arnold, your host and cooking he is coming to you live from Alberta's pizzeria on the heritage Radio Network every Tuesday from roughly 12 to roughly 1245 was joined in the studio by Natasha hammer Lopez. But when I opened up my bag, I found that my core containers of coriander syrup for tonight's event for the museum of food and drink spilled all over the inside of my bag. And as everyone knows, I love sticky bags and losing all of my product, don't you? Yes, yeah, it's good stuff. Yeah. Yeah, huge. Luckily, as normal I over made what I needed. And so I'm pretty sure I'll have enough for the event. But we'll see. We'll give you a rundown next week on how the event went. But I am doing beers and brought so I'm going to do in a in a in a circulator merchant circulator, I'm going to hold some bratwurst that was made by patlak freedom at about 140, which is 60 degrees Celsius. In beer, it's gonna let it sit there for a long time then, as soon as they get there, but to the French culinary, which is where our events gonna be today. Good old FCI French Culinary Institute, I'm going to see what the hottest thing I have in the world is to finish the broadsoft and just gonna stick them in regular. I think like Martin's potato rolls, right, that sounds good. Right? Yeah, I'm gonna try to make it to the event. Yeah, be awesome. And then and then right. So here's what I figured, right? I need something it's easy because I need a roll in to be able to do the event and that's easy. I think something is delicious. And I need something is going to anchor you because we're having a whole bunch of really good bartenders. They're making drinks event sponsored by William Grant which is you know, they do Hendrix and whatnot. Booker and DAX Tristan from Booker and DAX is coming in we're going to make a we're going to make a sort of like a coriander mule kind of situation like coriander with a little bit of red pepper and lime juice and vodka and we're going to carbonate that son of a gun, put some mint in it and I think people are just going to crush the hell out of it. Yeah, sounds like a crushable drink. Oh, yeah. Jason Luttrell is going a little nutbag. He ready for this one. Jason is Jason trill good friend of ours. He's doing a swear to Christ, Welch's grape soda and Hendrick's gin. Wow. Right. Yeah. Really, I don't know whether he's just saying that to like mess with Miss Dasha or whether he said, I mean, he might look first of all, Miss Dasha, who I actually you know, for those who I don't really like to give her crap unless she's here. It's no fun. She's not here. Yeah. That's true. Yeah. But she had, especially when she's off fixing my mistakes, apparently because my core containers weren't sealed properly. But I mean, she had never heard of Welch's grape soda before. No. Yeah. Is that an East Coast thing?

I didn't think so. I mean, I grew up with knowing Welch's grape soda, right? Yeah.

I mean, I'm from New York. So I'm from New York to Biggie Smalls calls out Welch's grape soda. Exactly. You know, grape soda,

but the hell the grape soda and Hendrix.

Look, man, I look. I think you know, I trust my man. Lotro trails good, man. So I'm sure that it's going to be some delicious, but all I have going through my head is kind of biggie. Biggie Smalls. Anyway, yeah. Okay, so Oh, but speaking of core containers, I discovered something interesting about core containers. I've been using them for a bazillion years, I recommend everyone go out and have eight boatloads of quart containers in their house because it's the way to store your leftovers in your in your fridge. They stack you can bring through They're awesome. They've only like one or two downsides. One is they get very brittle when they're frozen. And the second is that if you if basically if you don't dry them out, well, they pick up smells so you have to smell core containers to make sure they haven't you know, let them dry open and stuff like that. This I always yell at people for this. But I've my wife doesn't let me nuke nuke means microwave stuff in it to reheat it because she's worried about plastics leaching out and I tried to say that, you know, I don't know, me, me, me, me. But one thing I have always noticed when you nuke with the lid on is that the lid deforms and explodes. You notice that Jack? You've done that. I have seen that before. Yeah, the lid forms explodes. But the container is fine. Right. And one of the reasons I've always thought it was really fine to microwave and polypropylene. Well, the core container, which are made of polypropylene is that the melting point of polypropylene a lot higher than a lot of the other things we deal with, like for instance, polyethylene plastic wrap, so you can actually pressure cook polypropylene core container, and it won't. You can't bend bend it still it's still holding its structure. So yeah, so I'm like, man. Yeah, that's okay. Right. Turns out, the core container is made of polypropylene. But the lid is made. And I just noticed this today when I was looking at the lids, the lid is made of load, low density polyethylene, polyethylene. lower melting temperature.

Weird. Yeah, why wouldn't they make it all the same? I don't know.

It's weird, right? Although, you know, what's kind of good. Maybe they want the lid to blow up before the core container deforms. I don't know. Honestly, I don't know. But the the lid on it was a polyethylene. And so that would explain why it deforms and blows off the top of the thing before anything happens to the to the container. So there. There you have that. And I literally discovered that this morning. So there you have it. Now, on to the question. Oh, quality of questions. 27184972128. That's 718-497-2128 And by the way, Jack, you know, I was thinking about this. I know you think I should stick like me, basically only technical. But you know, I know how to cook other things besides low temperature and like crazy stuff. You know, if you have any questions on things, like you know, I make a mean pancake. Yeah, mean pancakes. Yeah, I make good pancakes. I can fry any damn thing. Anything.

I'll put the word out there. Yeah. I

mean, like, so you don't, you know, you don't feel obliged to like, you know, wait until you have like the one technical question a year that you have. If you have any question based on cooking, you know, and if I don't know, we'll have a fun discussion about it. Right? I mean, if you happen to stump me or something that I have no idea, then what the hell fine. That's fun, too. Right. So call your questions. 27184972128. That's 24 972128.

I have a really quick question. What's that? What did you think of the Blanca tasting menu? Carlo?

Well, my logic my love to talk about it now.

Oh, maybe not. I don't know. I was there on Saturday. Yeah. Alright. Listen, why don't you

put put here, put a call in, put a call and find out if I'm allowed to talk about it or not. Okay. And then if, if I'm allowed to talk about it, then I'll talk about it. Okay. All right. I went to the WD 50. Kind of new menu tasting. Oh, yeah. Yeah, it's great. Yeah, all stuff was delicious. was delicious. The interesting thing about it is is it the menus entirely new, but for those of you who have never been before wondering what it's like, it's still very clearly WD 50 foods like you would not walk in there and think that I'm in a different restaurant, you know what I mean? It's still very clearly what you expect from WD 50 just entirely new. Yeah, mustaches back. Were we able to save most of the stuff? Yeah, is my bag totally ruined? We're gonna have to clean it after awesome nothing I love you know, I make here's what I hate. I made the bag myself like I bought the fabric super high, you know, tie in fabric I sewed it myself. Everything designed cut sewed and now it's full of simple syrup. Which is like my worst nightmare on Earth. It's the equivalent of the star should be encoded in leaves with leaf skin disease on them or something like that, which is kind of that's your worst nightmare right? To be thrown into a bed of leaves with with those weird like fungal growths coming out of them. Yeah, it's her worst nightmare. Okay, onto a, we actually have interesting like, interesting synergy of questions today. Hello Dave and a cooking issues crew. This is Darren from suevey Dash. And now the Poli Sci and Suvi Toolkit, which we'll talk about later. Here's a question, which is a program for your iPad that allows you to determine cooking times for cvwd work and stuff like that, right? We'll talk about it later. With a completely different topic, the culinary application of static mixtures, I wonder if you've ever had any experience with static mixers. I have, by the way, before we get onto it. So what a static mixer is, is a static mixer is basically a tube and then inside of the tube are kind of Majan like, like, it's hard to explain on the radio, let they're like twisted plates that go criss cross to each other, that basically when you're pumping a liquid through the tube, that twist, twist it and mix it and then it hits another tube in a different direction and twist it and mix it in the other direction, kind of like folding again and again and again and again. But it's going through a tube. So there's no moving parts, right? So the basic benefit to the static mixer are that you get very, very even mixing, right? You can you know, get extremely thorough mixing if you choose the right thing and there are zero moving parts and you don't incorporate air into the mixture when you're when you're pumping it in. Right. So these are the main these are the main kinds of advantages mean it disadvantages you have to pipe everything through a little tube, right? I mean, that's the that's the that's the only downside really. Okay. I wonder if you ever had an experience with static mixers. I've read about them being used in the production of mayonnaise and ketchup and an industrial scale. I've also seen very small ones that are used to attach to a double plunger dispenser for mixing epoxy that got me thinking could I adapt this technique using a small manual dispenser and a static mixer to create culinary emulsions. I did a little digging around and found a reference in indicating that for stable mayonnaise, the oil droplet size should be between two and eight micrometers, aka small, small okay. And but that's like super stable like shelf stable forever. That's like, you know, helmets anyway. I also found a paper indicating that small static mixers tend to produce droplets two orders of magnitude larger than that, which was a little discouraging. So my question is, do you have any experience trying to emulsify with a small static mixer? There are all kinds of culinary motions that we call to make Allah minute or even tableside with a quick pull of a trigger. I wonder how much larger drop of size will affect texture and stability for something like mayonnaise and other interesting emotions. I'm inclined to purchase some samples and do some experiments but I figured if anyone has done it so far, it would be you and experience suggestions tips tricks or feedback. Thanks Dean. Okay. And they gave a shout out because he was with P press. That's Philip Preston for those who not in the know from poli science. He was hanging out with Phillip Preston and our boy aurvey Molly ver we're going to see today from the French Culinary Institute chef survey, the now Muay Thai Judo skiing, racecar driving lunatic French chef over at the French Culinary Institute anywho here are my theories on static mixing, the my main experience static mixing has not been in fact, all of my experience with static mixing has not been in the culinary field, but has in fact been mixing epoxies and urethanes. That said, they are freaking amazing at that, you know, I was like, you know how good and by the, you know, the real ones, you know, they're the ones that I buy are like a ladder no about 10 to 12 inches long. And they're meant to dispense, you know, between two and 400 milliliters of a urethane casting resin. And for those of you that ever mixed, you know, casting resins you know, the air bubbles are a nightmare and you have to vacuum the stuff out to get rid of the air bubbles and it becomes very problematic if you want a nice bubble free casting with these things, and I really had my doubts. It's just freaking genius. It's just, it's it's an also when you're mixing, you have to sit there and you wonder whether you're mixing all around somebody, and it's just awesome. You know, just no air. No, nothing perfect. Okay, one thing one thing I'll finish on this show like the thing with a static mixer. Okay, listen. Wait, hold

on a moment.

How are you? I'll take the caller now go back to static mixing caller you're on the air. Hello. I think he had the Hello. Hi, how you doing?

I'm on Skype. So it might be a little crappy. Nice.

I like wrapping. Okay,

I have a question about Rice based Mexican or shorter.

Okay, nice.

I thought it was an email. So you're really the I'm gonna be kind of regurgitated. So most gringo recipes have you blend uncooked rice with water and let it seep like overnight or something right? But it just doesn't taste very racy. The flipside is I've read some recipes where they have you cook the rice to some extent, not like all the way like the inside which will be kind of hard and a little bit crunchy. And you blend this and strain that. But when you do that, it's super fun. viscous and not really drink of the thin, but it tastes delicious and RHIC like rice pudding. So I guess what I want is like a drink of within rice pudding. But are the rice the taste and viscosity and extra inextricably linked or is there some way to separate them

in the what Preet what like what things do you do prior to the to soaking it with the with the with the uncooked one

I guess I usually I guess I'll usually rinse it be on grinded. I grind it in the water in a blender.

I think it's an essentially it's a good one. I haven't thought about this. I have thought recently about another rice problem. But I'm thinking about this particular rice problem. I mean, the thing with viscosity, right, is you're getting starts bleeding into the, into the water. And then that when you're cooking, what cooked starch blee is a thickener. Do you know what I mean? And so it's going to thicken it. You could probably thin that starch with I mean, the high tech version of me says I will just add a an enzyme to break down the starch. And I think that sucker down right away. It'll also make it sweeter. But But there's got to be a real solution. Right? When I say real, I mean traditional solution. I mean, I have a bunch of enzymes literally that could drop in there and a thin it out like in no time flat. You know? And then we keep that that RHIC flavor. Have you had ones in Latin America made with raw rice that have enough of a racy taste for you?

I haven't actually been to Latin America. I moved to Los Angeles two years ago for grad school and I've had some pretty good ones there but

they're made with they're made with uncooked.

I'm not sure what the the ones I'm I've had have been made with I have a feeling a lot of them are made the mixes.

Yeah. Oh, mixes right. You can also have you could use rice flour, too.

You know what I mean? I thought about that, but haven't tried it yet.

Yeah. Or pre grind the rice and put it in? I mean, I've been working a lot now. So how sweet are these things? When you buy the mix? They add a lot of sugar is there? How sweet is it?

They tend to be? They tend to be quite sweet. I would say

yeah. But there's a question later on in the show we'll get to that has to do with stuff you should bring back from China. And Harold McGee just got back from China. And one of the things that he brought back, not a physical thing. But an idea is these, these combination kind of yeast rice of these yeast slash mold balls. And what's cool about them is that the mold in them actually sacrificed the rice ie takes the rice starch and converts it to sugar to make it sweet. And then yeast will start fermentation and turn that turn that sugar into alcohol. But if you if you only do it for a couple of days, right, the mold basically makes what it's like a delicious sweet rice drink that is super racy, and super awesome. It's almost like an unfermented rice beer like a wart. Now I'm wondering whether or not traditionally, and that's done with cooked, but it's still thin, but it's done with cooked rice, I wonder whether you could do something like that. If there's some sort of something, it's actually sacrificing starch or breaking it apart. I just don't know how to think about it. But you might want to look into those things. You could buy them at any store in like any Chinatown near in a big city, and they're called yeast balls. And when you add those to cooked rice, it takes a couple of days. But like all of a sudden the rice breaks and you have a thin clear liquid that's delicious, not our chata. So like it's not it's off the off the subject, but it's

Oh, no, that sounds really cool. I'm happy to heard about that as well.

Yeah, so I mean, go check that out and like look into, you know, or the familiar Japanese version. You know, you take the koji starter that they have, and you add it to Rice, it'll sacrifice and if you don't let it go, I've never tested the Japanese version, I'm only tested the Chinese one. And it's made with a different mold, I can tell you from firsthand experience with the Chinese one, it's really freaking delicious and racy. And so you know that you might want to play around and play around with that one, you know, you store it in, you know, at roughly like 95 and like a bread proof or in your oven with just a pilot on if you have that I used my dehydrator when I did the test, but it's really good stuff. But I'm interested in trying to think about your problem, but I'm gonna have to, I'm gonna have to think about it kind of in more detail. Hopefully someone out there has had some experience with this. And they can write us an email answer so that next week, I can come back with someone who's had some practical experience with this. You know what I mean?

Yeah, yeah, that would be great. All right. Well, thank you very, very much. I think 1111 yes or no questions before you go. I'm in I'm in Tokyo for for two months and I know you're coming here somewhere. immediately as the event you're doing here something open to the public.

This data, is it. No, really. Oh,

that's too bad. All right, that's too bad. But thank you very much. Anyway, all right, thank

you so much. Back to that. Okay, back to static mixers, my favorite static mixers. So, on the static mixer, I forget exactly where I left off, but they like, when you're mixing plastic with it, it's amazing how thorough the mixes. So one of the problems when you're doing any sort of mixture, is the fact that if you're using a blender, or Hamblin, or specifically, is that there's pockets of it that aren't blended the same amount as everything else, and you don't have thorough blending all the way through, it's just the nature of the beast. Now, that's not so much of a problem if you have something big like a vitae prep, but there you go. So a static mixer would be good in an application where what you want is very, very even mixing in a very short amount of time, you don't want the things to stay together very long. And you don't want to have to mix a large amount of product, right, the only parts that get mixed are the parts is going through the little bit tube. So if you had two things that couldn't come together until the last minute, and you didn't want to waste them all by blending and you didn't want to waste enough each time by having to have enough to blend static mixer would be fantastic. From an emulsion standpoint, the problem is that it's not that high shear a thing. So emulsions are made in a number of ways. But basically, for any given system, the the larger the amount of energy you put into sharing to sharing the thing together, the smaller the droplet size and static mixers, to the best of my knowledge just aren't that good at high shear. So it's going to be difficult to get super small emulsion size, or droplet size unless you hit it with a lot of emulsifiers in which case what you're doing is reducing the amount of energy it takes to create an emulsion. So if you have something that wants to emulsify fairly easily right, and something that you need it to have it made all aminute Like for instance, I don't know I couldn't can't think of one off the top my head but something that's fairly fairly fragile, right that doesn't want to stay together a long time or something you don't want to mix because it might oxidize if you put it in a blender, then a static mixer might work quite well with you but I don't think it's gonna get down to super super small particle size I just don't think that's what it's what it's good at. Anyways, let's take a break and we'll come back with more cooking issues

straight up honey really I'm asking most of these Nichols things they'd be makin but they act they attract them with deadline What's your main what's your sign sort of see by that one I just want and actually what's your interests? Who would you be with things that make you smile? What numbers are you gonna be here for a while I'm gonna call my crew we will call your weekend one day flew around plans to leave though the keys the little seeds pull the truck up forever. Oh luck the next book so we just leave on the way to the telly goes to my belly. A T bone steak cheese. Excellent Welch's great compensate for a few cars. A few we're gonna do what we can to do. Ain't that right boom. Forget the telly we just go to the crib and watch a movie in the Jacuzzi smoke.

White Oak pastures is 146 year old multi generational family farm that works in cooperation with nature to produce artisan meat that is safe, healthy, nutritious, and good to eat. Without fail, we ensure that our production practices are economically practical, and ecologically sustainable and that the animals are always humanely treated. We never fall tree and our determination to conduct our business in an honorable mammal. For more information visit White Oak pastures.com Wow. From the sound of it sounds like he really loves having Biggie Smalls be the background music for his

not so sure about the fit the Welch's in there. Oh, yeah,

to get the votes is great, man. I totally totally agree. totally great. Okay. By the way, mustache was walking here like in the pouring rain, right? And with unknownst stuff leaking all the inside of the bag. And the guy was a guy walks past me in the baseball hat practicing his rap on the freakin sidewalk. What the hell is that? Like? What the hell's going on? Listen, if you live in New York, it's like a long standing rule. If you want to learn bad pipes, right? You have to literally no matter how crappy you are, you have to go out into a park or subway station and just play the bagpipes because that's that's all you have open to you cannot play bagpipes in your house. It's just not reasonable. You know? I mean, and so that's why you know, you can hear some crappy bagpipes now and again and apart because what else you're gonna do is no no choice, right? No choice no problem. As Karen Smith says, But rap you can kind of do in your house if you suck. Why are you walking around the street? Like with your crappy rap? You know what I mean? What does he expect? I'm gonna I'm gonna like walk by him and I'm some sort of like, produce some rap producer is going to walk next to a rapper whose book Wow, that's that's the exact pseudo tough male voice that I've been looking for for years. You know what I mean week his hat was nice. So he had a nice baseball hat. Okay, anyway, hopefully, hopefully while he does no way but imagine if he was listening and he came to beat the crap out of me the next time I walked past him on the Avenue on the way there. I love it. I was just kidding. Okay. Hi, Dave mustache and Jack. I'm running from the UK a longtime listener, but it's been a while since I wrote in. I had a question about ultrasonic. homogenizers more than emulsification today, it's really interesting week. I'm another vegetarian chef like or like Michael Anakin. fumar fan and greatly looking forward to his book be available in the UK. I'm currently working on this and work on that, Michael. I'm currently working on my own modern vegetarian book, which should be out this summer. But I don't really want to weigh in on the whole recent vegetarian vegan debate beyond saying I happen to be a lacto vegetarian, but see myself as a chef first and foremost, that define me defines me much more than my choice not to eat meat, and I work within that niche or constraint strive to be my best create best creative and learn like all passionate young chefs. Sounds good to me. I recently got a hold of a PolyScience Sonic prep, for which I just have a couple of weeks on loan. It's an amazing piece of equipment emulsions in an instant with no added emulsifier infusions, flavor extraction is all fantastic. It's a pretty uninspiring bit of kit kit, by the way, it's like you know cool stuff. For those of you who've never been to the UK, however, I've noticed using it to infuse flavors into oil, I did this with a few herbs and other things. But each time and the olive oil, that whilst I would get an herb flavor coming through great and very quickly, the infused oil in some cases to kind of mild metallic almost burnt flavor, I have a decent understanding of the cavitation process by which the sonic prep works. And I can't see why this would cause such an effect. And and none of the tests I've done so far that I run the machine long enough for the oil to become heated above just being mildly warm, just running around three minutes each time and not on full power, or even at a constant cycle for all of them. Also, I didn't notice this problem when infusing alcohol or working with a water base, any ideas what could be causing this effect or how to counteract avoid it. I hope I might overcome it with some form trial and error. And there's tons of other stuff I want to try while I have it. But since it's on loan, any advice would be great. And if there's anything else you suggest, I should try it with too. That would be great. All the best Eddie shepherd. And he said cheers cuz he's from England. Yep. Okay, so here's the dealy. I think your main problem is olive oil if you tried it with another oil, olive oil classically look. So listen, when you're making a manage. We all know that if you make a mayonnaise with a certain kinds of olive oil, all of a sudden, it can go bitter and messed up. Right? Same way. If you put olive oil in a blender and you over blend olive oil in a blender. Like sometimes you're okay. And sometimes it's messed up. Now, the caveat. And I forget what it is I had a long discussion with Harold McGee, about you know what this actually might, what might be causing this and I don't remember whether he was sure or not. But it's just a kind of a well known fact, this can happen with olive oil. So first thing I would do is don't do with all of will do with something else. Something that's more neutral or something it doesn't have that kind of ability to go bitter on you. The other thing I've noticed is that, you know, first of all, for those you don't know an ultrasonic homogenizer is basically an ultrasonic transducer, but on roids that can put out a lot of power, and it vibrates ultrasonically meaning faster than you can hear it. Hahaha we'll talk about that in a second. But the violent going back and forth actually causes little like cavitation little vacuum bubbles to form that then collapse with a lot of force and do things like rupture cells make very fine emulsions, etc, etc. I've had one for like 707 years, something like that, that was given to me on loan but I never get it back from Branson's ultrasonic and it's the same style that everyone's using nowadays. It's 400 Watts, which is you know, pretty baller.

I never had the enclosure and I've never done too much experimentation with it because it makes people run from the room screaming you know what I mean? Like Mr. sheath, had you been in the room when it comes on? Right? Yeah, I mean it like the the the I don't know, it's like, yes, it's theoretically ultrasonic, but let people like put their hands to their ears and run around. The enclosure apparently does a lot to stop that. But one of the first things that I noticed when I was using it is that you could do this thing that Nathan Myhrvold and Chris Young and Maxime have kind of popularized the idea of kind of created milks or constructed milks where you have a very, you have an emulsion with a very low oil amount in an end, you know, similar to milk on the order of like four or 5% fat, and you multiply that in it gets really good results. And it's it's fantastic at that my issue with it. I haven't really experimented enough with it to say what what the awesome results with it are. Because the results that I were able to get, I wasn't able to it wasn't the exclusive way I could get them. So it's like the milks it's very, very good at without adding the emulsifiers. But on the other hand, when I had to go say to someone, hey, look, you're a chef. And we'd rather have you spend $4,000 I don't know what it cost now, but that's what it costs at the time, but I'd rather have you spend $4,000 On this piece of ultrasonic homogenization stuff, or what I say spend $4 on an emulsifier and make it in the vitae prep that you already have. So and that basic fundamental thing that I haven't found The only thing that I can't do another way with it yet, plus the fact that running it, the one I have is a hardship on everyone around me. And there's no way I could do it during service has, has kind of stopped me from investigating it to the level that probably should. But I know that I investigated using it with avocados to try and get avocado oil when I was doing avocado in a centrifuge, and it ruined the flavor of the avocado. But I think that's because of oxidation of the actual avocado, you know what I mean? And then we try to score Bic acid but it didn't didn't really help. So I think everything depends on the actual oil that you're using. I don't really have a lot of experience using it for infusions. Although I'm sure it's great the same way that you know, any sort of like something that helps disrupt things at a small level is good at getting two things to go together. I will say this ultrasonic homogenization requires to be really good requires a certain amount of pre emulsification right. So before you hit it with the ultrasonic homogenizer, put it in a blender and blend it up Ultra ultrasonics aren't good at taking apart large particles, like pieces of like pieces of pepper grinds and stuff like this. It's just good to taking something that's already started forming and making it much much much finer. So for the best results, blend first and then hit it with the ultrasonic homogenizer we really do well also, be careful with it because the demo I used to run with it about how dangerous can be just stick it into into a bar towel on a table and light the bar towel on fire from the power of the ultrasonic homogenizer. Anyways, hope that's helpful. Okay, hello, my name is Hooven Tino Magana living in Las Vegas, my wife is in China and coming home in a week, one of her to bring me something that I can't find here and need help on telling what to bring. Please help. I'm a chef, by the way, so from my iPad. Wow, it's hard question. I wish I'd asked McGee stuff, the heat smuggled back. I no longer kind of advocate smuggling stuff back that you can't get in the US. But I mean, I mean, I would try to see if you can get some of the really interesting rice wines from China over here because McGee was saying he had some amazing ones over there that don't taste like any ones that he's had here. When I when my wife was in China years ago, I had her smuggle me back. Chinese hands like amazing Chinese hands that were unlike any, like ones that tasted like blue cheese was is amazing. But I mean, I can't really, I can't really recommend to you that you smuggle back. Something that you know you could get in, in big trouble for. Shoot. I don't know, I have to think about that mean thinks you've had to come up with anything by the end of the show? Learning but that's it's an excellent question. We know what so once you start a website called crap, I should try to bring back and then just like with like with, like, with like country list. And like, here's stuff that doesn't get sent out. Like, you know, when you go to Turkey crap, I should bring back selep You know what I mean? And then like whether or not you're actually smuggling and you get thrown in prison, or whether or not US Customs would would stop you you know what I mean? Like how many Barraco or something like that. So like a list kind of, of how illicit it is, or whether it's just not imported. And like why it's awesome country to country for travelers like cooking travelers, right. I mean, we won't do it. But that'd be a good site, right? I mean, I would use it, I won't make it. Someone make that website and get back to us. So we can we can plug it Okay, Highness, Tasha and Dave and Jack, I hope you guys are rocking and cooking a lot and running into a lot of observations. Anyway, bone marrow if I take it out of out of the bone and soak it is white as a pearl within two days, I leave it in the bone and soak it for a week changing water regularly and there's still so much blood in there. What the heck. All right, I just a freaking stash out I printed a picture of like a ball of bone marrow and I'm showing it to her right now. And she's making her her putrid face. Because it's a really doesn't look like bone marrow like we cook it's like it's like really, even Jack is even jackings Jack's giving his like wow face. But I think what's happening is if you leave it in the bone, remember, the outside of the bone is a lot less porous, it's a lot denser than the inside of the bone, which is where a lot of the hollow stuff is. And bone marrow. You know, I didn't have time to look at like electron microscopy, but my feeling is, is that most of the chunks of bone marrow are longer than they are big around. And that if it takes two days to soak in, you know, soak from the from like the cylinder side of it out, right, then it's going to take then in those same two days, or three days or whatever, it's only going to soak that far into the ends. So unless you're cutting the pieces, basically as the of bone, basically as thin as the diameter of the cylinder of marrow that you're working with that it's not going to soak out at a very quick rate at all. Not to mention which there's more red crap in the bone besides the marrow that still has to bleed out as well. So there's more product in there, and you're stopping the slowing rather drastically the rate of diffusion of that stuff out. So I'm pretty sure that's just what's going on, right? That's my guess. But I'm willing to have someone call and say actually, you're an idiot. And here's this phenomena that's actually causing it but I'm put Richard, what's going on. Also, if you're familiar with Francisco McCoy's post on the Alesia pastry cream, then do you know what kind of ratio of starch to use. I try this technique and cannot and could really feel the starch on my teeth. Big frustration. So what we're talking about is this post where to make pastry cream instead of like the normal Well, I looked at the post straight from the post that you know referring to regular recipe for pastry cream, plus 95% of the milk in a sauce pot with half the sugar and another bowl mix the remaining milk with the cornstarch stir it will add the egg yolks and remaining sugar stir until homogenous and it must be lump free. Bring the liquid to a boil temper the egg yolk slurry and then returned to the hidden bring to the first boil while stirring constantly. So basically, for those you don't know pastry cream, basically like an unglazed mix like a custard with starch in it the starch stabilize it, you go to a higher mix. That's it. That's the classic way. Put your ingredients together with the egg of the slurry, temperate so it doesn't curdle, instantly pour it into the hot mixture, stir constantly bring it up to the boil. The starch is actually protecting it when you're boiling, right. So Wiley makes his Hollandaise with regular egg yolks and he just dumped so much starch into them that they won't curdle even when they're fried. So the starch really is what's protecting, protecting you there. So the Alicia procedure is a lot easier because what they do is is you just mix the sugar with the milk, and you boil it and then you have the cornstarch and the egg yolk and you mix those and when the water brings to a boil, you just like kind of whisk the other stuff in. And then it just kind of sets and the problem is, I think maybe the problem you're having is, is that the deal is if you don't make the right amount of that what you're using is the residual heat from the milk to both cook the egg cook the egg yolk out without curling and that's what the starch is there to prevent the Aygo from curling and cooking and be you have to functionalize the starch. So the starch has to hydrate, swell and cook before the temperature of your product drops too low. So my guess is perhaps you are perhaps what's going on is you're doing too small a batch compared to what he says he says he makes at least more than a liter. Perhaps your batch size is too small, and it gets too cold too quickly and the starch doesn't cook out. And so you're going to have a raw grainy starch taste. I mean, that's that's a guess. Right? It should be possible by the way to just use an instantized glamorized storage, for instance, ultra spurs, you know, one of the ultra spurs lines from national starch, and then you really don't have to worry at all as long as it's hot enough to pasteurize out the egg yolk and thicken it a little bit, then you don't have to worry about it. Doing the starch and time so maybe try try that. Yeah, yeah. But if anyone has any questions, let let them write in and again, telling me that I'm an idiot. Okay, so that was from Felipe Lamont P press. Our good friend Philip Preston from Poly Science writes in and he says it's been a while since we've connected I hope this email finds you. Well, it does. This week, Philip has launched an iPad iPhone cvwd application that he's very excited about. And he says we believe this application will be of tremendous help to chefs and determine the correct cooking time for various thicknesses of protein. Based on research done by Nathan as Nathan Myhrvold, Chris Young has been on the show, Doug Baldwin and others, we can calculate the thermal conductivity of various proteins in various shapes and sizes. To determine the accurate cooking time he uses a thermal diffuse diffusivity of food, thermal conductivity of the food, or the shape coefficient, which basically it's like a fudge factor. They're like, you know, it's like, I don't know, is it a sphere? Is it a cylinder or something in between meant anyway, etc, etc. And they use a differential equations, and they actually calculated once you've entered these pieces of data, they calculate the time to cook pasteurize to the surface or pasteurize to the core and show the log reduction of pathogens. We've collaborated with the guys from SU v dash, which I know you've mentioned on your cooking issues radio show, and they had a question earlier in the thing, I think you'll see the improvements for user friendliness and streamlining that we did. And you can download it on the thing. I checked it out. It's true it the interesting is it's clearly derived from the CV dash guys that they worked with, because it's the same basic workflow, but it adds things like it actually shows you the curves of how the bacteria are being killed. And it saves your it's very user friendly. Actually, it's really it's good. I don't know how much it costs. me figure out how much it costs. I don't know how much it costs. But it it seems to work? Well. Here's my here's my issue with it. First of all, it has something like called a nice ice bath thing. And it's basically the only thing they allow you to do is to figure out your chilling time if you're a chef and you're worried about how long is it going to take to show my item? You know, the problem with it is is that when we advocated Brunico so from cuisine solutions advocates, and we now advocate a two step two or three step chilling process when you take something out of low temperature. The idea is you don't want to chill the food right away. If you kill it right away. You prevent the proteins from When they're still have the ability to when they're warm from reabsorbing juices that have been expelled out during the cooking process, and so Bruna so and now we recommend a process where you take it out of the out of the water bath cooking bath, you leave it on the counter for 10 to 15 minutes, depending on thickness, and then put it into tap water to slowly cool it down for 10 to 15 minutes, and then an ice bath until it's cool. So it'd be nice if you have like a multiple regime chilling thing in there for chefs if they really want to figure it out how fast again, the core temperature down with their chilling regime. Now, the other thing, and by the way, if you want to show something quickly in an ice bath, and this is something I don't think people talk about, a really good way to chill quickly in an ice bath small amounts is to keep your immersion circulator, in an ice bath, set the temperature below zero Celsius below 32 Fahrenheit and use it to circulate your ice bath, because you're going to tremendously increase your cooling rate by circulating your ice bath. And this is something I think no one ever talks about never seen one write about it. But it's another way to use the circulation in your circulator to help you to chill things very much, much, much more rapidly, because there's very little movement inside an ice bath. And if you ever put your hand into an ice bath with a lot of product in it, you'll notice that there's a big warm spots right next to where the where the product is, it can it can make a big, big difference. The other thing I'd really love to see in an application like this, that they don't have is how to apply it to the finishing of of your of your meat products. So for instance, I have