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.

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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.

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cooking shows go we're also cure cooks at hearts. We got some questions. But Joe no query starts. James Dassey

Jackie Jones they're all here now to share your questions to you 797212 ways to get your goods sold shawl on with cooking ish every day

and that was your cooking issues. coming to you in the back of Roberta three three in Bushwick Brooklyn. Joel, thanks for coming by. How you doing?

Man? Thanks for having me.

Yeah, no problem here. Pull that mic over there. And you're we're also joined with America. Hello. She doesn't have a mic yet. She will in a second. It's pointed where Joel's mouth used to be pointed. And as usual joined with Natasha hammer Lopez, Joe and Jack in the engineering booth. Oh, Joe. No, Joe Joe's on

tour man on tour. South by Southwest. Yeah, he's big up on the road with the big ups. Yeah,

yeah. Doing his frontman routine Rockstar life. Where's he going to tour? Where's he gonna go?

He'll be in Austin doing a few shows down there. And I think a few shows on the way to Austin. Something like eight shows and 15 days.

What's the big venue nowadays between here in Austin? Oh, man. I

don't know. You're asking the wrong guy.

Now Yeah, no, I have no idea. I didn't A good look to Joe. Glad to see Joe. That was great. Yeah, that's great. Thank you so much. Thanks for coming in. And this was the long awaited live performance of the cooking issues theme here on the, on the air. So in case you weren't paying attention to the theme song, call your questions to 714972128784972128 got a lot of crap to go through. Oh, by the way, where are you guys? Where are you guys hailing from if people don't already know,

a New Haven, Connecticut is where I work. We're from Clinton, though. So the southern shoreline of Connecticut.

Yep. Back when I was there, there was an awesome song by Connecticut band called gravel pit called going back to southern Connecticut. If you remember that sound? Oh, yeah. From the early 90s. Back when I was up in up in New Haven way, what do you guys do in in New Haven.

So I'm a corporate chef. So I have a corporate cafeteria that I run. But most of my experiences in fine dining. So I sort of take that and move it to serve people lunch of this company that I work for called hire one. They seem to really like it. I got a decent budget to work with great people, great staff. And I just take a big interest in sort of the modernist movement and doing everything in house. So I run a full bread program there, I run the security program. And we serve this the people on blue plastic trays, and it's kind of funny.

Nice. Nice, nice. I'm going up to New Haven wellness dosha sister up there at the Yale at this very moment. Alright, let's get cracking. We got a lot of crap. Oh, before us before, we're announcing what the Kickstarter is today. We haven't we haven't filmed it yet. But as of last week, I guess Friday, right, we have our patent pending, it's actually started was Friday. So I have my first patent pending. And so now I can tell you guys what it is we're working on. Here's what it is. So anyone who's listening to me knows that I have issues with use of torches in the kitchen. Because when you what happens is I always find that they make what I call a torch taste, and that you can tell the flavor of something if it's been torched. The other problem with torches is that they tend to burn one spot if you're not very careful. So you have to back way back on it's very difficult to control because you have a very hot kind of point heat source. It's blasting very fast. You can also move stuff around the torch, the torch gases are moving so fast. Now, for years years, we've all thought that what was going on was an improperly mixed flame, right? or incomplete combustion of the propane or butane. And so there's a lot of arguments back and forth on Well, it's the it's the gas, right? And so let's say some people are like, well, butane tastes better than propane, blah, blah, blah, blah, blah. Or that somehow if you can complete the combustion of what if extract what I used to think it was was they put stink, stink offense, I don't know what they're called odor rinse there, you go into gases so that you could tell if there's a gas leak, typically, sulfur containing things mercaptans that you can smell in very small concentrations. So I always thought it was some sort of residue of that that hadn't been fully combusted. Anyways. Turns out, none of that's the case, we sent some, we sent some products including the new thing that we're making over to erielle at UC Davis, our good friend who did some GC Mass Spec work on meats cooked in a pan meats cooked with a regular torch and meat cooked with our new attachment right now what our new attachment does is it arrests the flame right allows for complete combustion, but also spreads it out and turns it into mainly radiant energy. So what it is it's a it's a cone that fits over your torch and has two screens on it. And those two screens convert the majority of the heat of the torch into radiant energy and stops it from being a direct hardcore blasting flame onto your thing and also spreads it out evenly so that you have a three inch circle of glowing red, like right it's the stars it's like crazy glowing red. And the other thing about it with it because the screen is such a light thermal mass unlike other radiant things like salamanders that take a long time to heat up. This sucker is at full blast in like a couple of seconds not everyone says a man name is salamander instinct on bibit bullcrap you light up a salamander it's it's many minutes until it's raging at full speed. Yeah, you could start cooking with it pretty quickly but this sucker instant on anyways. So she did a test of pan cooking, torch cooking and the new attachment that we're making. And it turns out that what's happening with the propane isn't an combusted fuel it's that the super high heat high intensity direct flame on the torch is creating new combustion flavors on the meat that are undesirable and taste fuel Li and we have the data and when we do the Kickstarter, you know in in like we'll probably do the Kickstarter for like a month or something it does. Yeah. Yeah. Anyway, so like we'll show the diagram she did the taste diagram and there's kind of a good half and a bad half our half is it doesn't taste the same as pan but we haven't done tests versus grilling which is what we think it's more like or like straight boiling, but we're on the good half of the of the taste thing and the torch cooking by itself is on the bad half due to these other newly created And cooking byproducts anywho so we have one problem left with this attachment and it'll fit on we're making it right now to fit on the three most common torches that you have in kitchens but the one problem we have we don't have a name for it yet right so us Yeah, we started we've thrown around many yeah but no one likes no we don't like we all like different names. Yeah, well Natasha likes the options here. Okay, well this dosha likes which is absurd because too freaking long for a name the all searing i because it looks like that that goes to Piper Piper came up with the name No, he didn't. Oh, really? No, no, you just like it best. Yeah, he came up with the name and I came up with that okay. Anyway, no, I mean, like I'm glad to give Piper his ups you know I love myself and Piper but it's absurd name for the for the product because it's too long. Hey, can someone go get the all searing I know it's not gonna happen in the kitchen. It won't happen. So then I was like, hey, because I love softballs because who doesn't love a salsa? Anyone out there that doesn't love a salsa can come and have a discussion with me privately. The sauces are amazing. And what do they saw? They saw some things. Oh, everything everything so I was all so I was like, Well what about Sears all Sears all but and everyone's like, it sounds like Sears Roebuck I don't want to buy it sounds like Sears Roebuck so I got some some some blowback on that. You can't use anything with the word dragon in it because there's already a torch company that uses the word dragon. It's got to be something. It's got to be something I don't know that that's easy to trademark. We, I liked. We'd like some version of Sally. Like Sally, but like Piper, this is Piper's Sally hander. But it's another silly name. That was Mark. So as far as I know, it sounds sounds not family friendly. Right? Yeah, you're gonna get a salamander salamander, right. Here's why I liked Sally. I liked Sally. I liked Sally. What I like I like Sally Matic but no one likes that because DAX like Sally Matic but the reason people don't like people don't like the silly names. Why like Sally's it sounds friendly. And it sounds like something you might say Sally instead of Sally. Mandor some version of Sally. But in a in a what's it called? When I'm bowing to pressure from the starship? We're gonna probably put the letters A S E for all steering I after this. Yeah, because we're patenting the whole text. So funny. We're Pat. Oh, yeah. And we should base our Oh, I mean, it's great. All right. All right. So anyway, so the so we'll probably put the letters ASC afterwards, because this is the all searing AI version. And we might have a tabletop version. It's not. So here's the here's the cooking issues contest of the next week, because we need to get this thing straightened out. We're working on it. So we might not use any suggestions. However, if we get a suggestion that we use, you will get a free version of whatever the hell this thing is called, that we're trying to help us to name without having to invest money into Kickstarter, right, fair enough into consideration for the use of name and our ability to use it in perpetuity. Yeah, right. That's a good contest. Yes.

Speaking of contests, I have to give a shout out to col miles who became a member of heritage radio F through cooking issues. So thanks. Cool.

Nice. Nice to see you the winner of that other contest. It's over. Yeah,

that's the the membership drive.

Is he coming in from Houston?

I don't think so. But if he ever gets here, he says he'll he'll come.

He's an interesting dude. I don't know how much he wants me to tell you about himself on the air. But I met him at a what's it called? What do we call those things? cvwd. CV, low, low temperature class. And interesting, dude. Interesting history. Okay, so thank you, and congratulations for winning. Any questions on the torture testing library?

No. I mean, it sounds actually awesome. Because I've had the problem of obviously use the torch because you want some quick steering on the outside of something. It just tastes gross. Yeah, it's

gross. Yeah, this one. Okay, so here's the deal, right? But the main problem is, is that when you're when when the reason I first started working on this is that is, is I'm interested in finishing low temperature meats and irregular salamander, right? It doesn't have the doesn't have the whatever the plate doesn't have the oomph There you go. That's a polite way to say it doesn't have the oomph. Oh, there's a color if you want to. Alright, well, yeah, it was like to finish a low temperature meet. And so this does because you can get extremely close to the surface of the meat or you can pull back with almost no burn, but then it has a lot of ancillary things like if you roast a chicken, and you know and it's not quite done certain points, you can hit it without a game. Yeah, or like you know, if you're doing burgers and you don't want to you don't want to steam your burger, you can just throw the cheese, the cheese on top, and then melt the cheese out directly with this thing almost instantly without having to like either throw it in a salamander or, or coverage. So this burger is steaming useful like to help to finish off little parts of the area of a grill when you're not working. Right. So it's just useful to have around it pops off and on your torch. Anyway, we're looking forward to it. All right. Caller you're on the air.

Dave, Chris from Durham, North Carolina. How you going?

Going? Alright, go on. Alright, how's it doing down there in Durham? Ah, it's

pretty rainy. So not great, but pretty decent food scene down here and all my family's from New York and we can get some pretty good eats down here. Yeah, got a quick question for you about poly phenol oxidase

is an avocado. Yes. problematic, right?

Yeah. Is there any way to turn that like kill them in a circulator without changing the flesh? Ah,

that's a great question.

I was looking at the range. It's like 25 to 35 C is I think their optimal thing but I'm trying to do it Like an avocado rulide without using any kind of acid,

right? I seem to remember somebody testing this out, I've never actually tested it myself. I seem to remember somebody. I mean, obviously, the trick is to cook it to a temperature that inactivates the enzymes without rupturing the cells. And I would guess, that you'd want to do something in the mid to high 50s. Sure, you know, I mean, maybe like, like, 60 should wipe it out, right? Don't you think? Once every 60 Yeah, yeah, I don't, I don't know that you're gonna have that much change at 60. I mean, I don't know what's going to happen to the other products of respiration in the avocado at that time, but that's a great. I mean, I would give it a shot and see what happens. Just don't peel of an oven. I wouldn't don't vacuum it, because you'll smash it. You know what I mean? Yeah, definitely. Yeah, I would just throw avocados into into 60 degree water or even 65. I would try. Because I think Bruno was so he was trying to inactivate the enzymes in papaya without hat without doing anything to the flesh. And Nils and I tried it. We hated it, because it intensified that diaper smell that papayas have up here that nasty baby diaper smelled. papayas have that I think they have, but they for some reason they don't have in South America, which is why I guess they liked them in South America. And if you've anyone here met an American that loves papayas. No, I suppose. Yeah. See? So yeah, all right. Yeah, I think it's because we get crappy ones in South America. They're legit. Anyway. So Gousto, I think was using 65 degrees. So you might want to try that for but then the question is, you should use suevey Whatever that whatever the Poli Sci and cvwd application is for the iPad, just to calculate your time temperature ratios. Now remember, though, you don't need it to get all the way to the seed. So you know, take the take the numbers with a grain of salt, right? Because you're only really penetrating the first however much that is inch, you know, depending on what kind of avocado I'm assuming you're using hoster equivalent, not like that. Yeah. So I mean, I don't know how long it's going to take to penetrate but you know, the suevey tool, what is it? What the hell is that thing called against? dash dash dash? There you go. Use that to calculate what your what your time is. And if you try it, please tell us what happened. So that we know.

Yeah, I would love to test it out. It's been a problem for a while. And you know, lime goes great with avocado, but you don't always want to use it.

Right? I guess that's true. I guess you don't always want lime. Although a lot of times I love myself to lime. But it's an excellent problem. And like you try it out. And if I can think about it, I mean, I we swim in avocados in my neighborhood, they're basically free. It's like It's like cheaper to use avocados and packing peanuts in the Lower East Side and some places when you buy and but they try to give it a shot. And if I can remember to do it. I'll try to give it a shot. See what happens.

Okay, cool. One more quick question about dragons beard video. You did? Yeah. Whenever I do it, it just sets up like a rock. I don't know what I'm doing wrong.

Like, what do you mean? Like a rock? Like how much like a rock like a soft rock or like a hard rock? You can't put a dent into it? Yeah, even

when I microwave it, which you mentioned that video. It's it's I can't get my finger through it. I don't know what the if I'm cooking it too long. It's a little bit more yellow than yours. I don't know if it's just going too high. But I mean, my probe says it's going to 133 I think it was what you said.

Well, I think that's the that's the finish. But I think I pull it at like 131 or 130 to go back and look at that. Go back and look at the thing again, you're at but you're and you're adding the corn syrup. Yeah. I mean, just try cooking it to like a degree or two lower. See, see what's what's going on. It's not crystallizing, though, right. It's still staying clear. No, it's not crystallizing. Yeah, so I mean, it's best not to have to nuke it. Because if you have to nuke it was was dragonspear Candy. For those of you that don't know what the heck we're talking about is a candy where you cook sugar to a particular point, my memory is that the finish temperature should be at 133 with a little bit of a little bit of corn syrup added to prevent crystallization. And what you do is it has to be this exact texture that it's a solid but still bendable. When it when it cools down, and you form it into a doughnut and then you stretch it all the time putting it through cornstarch, or mixture of cornstarch and cocoa or mixture of cornstarch and whatever other powder flavors you want. And folding it stretching and folding and stretching it until you stretch it into the into the width of cotton candy. It becomes like cotton candy. It's called Dragon Spirit in China, in in other places like Iran. It has other names like I think they call it Peck measure. No pick mash is the other thing. What's it called? Anyway? So I forget. Peck mesh is the grape molasses right? I can't remember what it's called. Anyway, it's called something. So so a lot of cultures have this thing. And then, but the issue is, is if it's too soft, it'll just blast apart on you. And if it's too hard, you can soften it in the Nook. But when if you're not extremely quick, it'll chill and when it shows it hardens, and it'll rupture sometimes explosive leads it's quite amusing to watch me get been covered and things and yelling and screaming and cursing when that happens. But I would try just going a degree or two lower and then letting it letting the thing the temperature rise as as it comes off the thing. Are you not altering the batch size are you?

I cut it in half once and then I tried to do the following because it just me and my apartment, I don't need, you know, two pounds of candy.

I've never tried it with a smaller batch size. And it might be that the batch size, you're getting a faster rise in temperature with a smaller batch size, the larger batch size is just as hard as a small one.

The first time I did it, I had it in half and it got up to temp in like 17 minutes. Maybe that was the issue. Yeah. I'll give it another shot and let you guys know how it goes along with that other kind of thing.

All right, cool. Thanks, brother. All right, thanks. Keep up the great work on the show. Thank you very much. All right. Anna writes in and by the way, Anna busted. Natasha, female listener totally busted. She's married. Oh, wait. So it's not a woman. Now. She's not a woman because she's married. Like, the hell's that for Jack? So it's why she did? Yeah. Oh, yeah. Yeah. But anyway, Natasha's point was that we have absolutely no female listeners. And not only a female listener, but one from Budapest. So

well, now my point is we have no single female listeners, or or none that are interested in me,

right. Right. Okay, so anyway, further trials with dos Adel, ha, here we go. No rights. And I just want to give you a shout out that I've listened to all your episodes and currently up to date with the podcast. Thank you. You guys make my base making sessions at home even more entertaining, and I have learned a great deal from you. Which for which I'm very thankful. If you're still not tired of my dual simulation questions. It really can't be enough to say that he questions right I mean, it's good product. The banging you might hear us from the lunatics upstairs. I guess they're like they're beating a tree to death. There's trees growing on top of us and I think they're beating a tree to death anyway, building a tree house. Oh, really? I don't know. Well, in order to build a tree house you have to Peter treated center. Okay, so those scintillation here's this little edge here's a new one. How do I prevent the sugar in those little ha from recursive? Re crystallizing the cream turned out beautiful the way you told me it would but after a week or two it started having little sugar crystals in it. And we would like to give it a homemade dose ha to our guests at our wedding is not married yet. not married yet. At the wedding. Yeah. It will be nice to give them something that stays smooth. Should I put golden syrup in it? Thank you very much in advance. Hi from Budapest, Anna. Okay, it's not sugar per se, they wouldn't it's not table sugar that's causing the graininess in your dosage, he is lactose. And what happens is, is that when you heat the concentrate the the milk making the dual state election, you all of a sudden put the lactose in a position that is super saturated once it cools. And so over time, lactose will a crystallize and then be formed larger and larger crystals agglomerate until the lactose crystals get to a point where it tastes Sandy in your mouth, at which point very difficult to get rid of them. Now I you should be able to reheat your dose at least che in like a water bath all the way up, you have to go above 93 I think are above you know 8593 To get it to go resolve again. And I don't know how long you have to keep it there. But that's not going to solve your problem because what you want to do is give it as a gift. And then and then have it stay good for a long period of time. So you know, that's probably not going to help you the reheating it, okay? Now, the way that they do it the way they do it in condensed milk, right? If you're I know you're not making those little Bucha from condensed milk because you're doing it the old fashioned way. But the way that they make sweetened condensed milk not have this problem is they add miniature lactose very, very fine lactose seed crystals as it's cooling down. And by doing that they see it was such small crystals, that the crystals are small enough that you don't sense them in your in your on your tongue. Okay, also not an option for you. Although it might be possible to add a small amounts of sweetened condensed milk to the dose ha as it cools down to seed it with the small crystals. I don't know how much you'd need to add. And you'd want to add them when the stuff is around 35 Celsius at a place where it's still liquid enough to move around. But that you know, it's not hot enough that it's going to dissolve the secret sauce. Okay. Also, this is probably not going to work out for you. There are various stirring regimens and cooling regimens, but I couldn't find one that reliably worked right. So here's down to my last one. See what you think about this. You can buy lactase, lactase is the enzyme that breaks down lactose into its two constituent sugars. Okay, if you add lactase to the milk, which you can think get at pharmacies, right, because people who are lactose intolerant can buy lactase and put, are you going to buy lactose free milk, but you know, you could do it yourself because you might have a milk that you like, right? You add the lactose to it, the lactose will break up. The lactase will break up the lactose but right see lactose is necessary in the thing in the in the mix because it's a reducing sugar, right so It's reduced straight sucrose I don't think inverts enough into the dosage relay chain to provide a reducing sugar such that it's going to get adequate browning. So some people use glucose they add glucose, which really speeds up the Browning sometimes too much, which is why you have to limit the amount of glucose you add. But if you break down the lactose, it'll still have its reducing sugars when you break it down. And according to advanced dairy chemistry, volume, three lactose, water, salts and minor constituents. If you add, you know a lactase and convert a mere 30 or 40% of the lactose in the milk, then that's enough to prevent re crystallization of the lactose as it as it cools down. So go buy that add it to the milk let it sit around for a day then make your deal settle ha stuff should not crystallize. Although please run a test before your wedding because I do not want to ruin your, your your wedding gifts out to your people. Another interesting thing I read about in that book is that I'd always assumed that the baking soda that people add to the pulsatile he was there to enhance the mild reactions by making the product more basic. But it also turns out that it has another purpose now just read it directly from advanced area chemistry. Glucose whereas it Baba baba bum bum bum, the mixture of milk and sugars is first neutralized with calcium hydroxide or sodium bicarbonate. So they're using baking soda or calcium oxide to obtain a pH of 7.0 or a titratable acidity equivalent to two to 10 milligrams of lactic acid per blah, blah, blah, blah blah. Neutralization avoids the destabilization of casein micelles as a consequence of the decrease in pH during evaporation, which in turn is due to the concentration of calcium phosphate, the formation of organic acids from lactose degradation and the hydrolysis of phosphoric esters of caseins. So there's actually acid being formed in the milk as it is being boiled down, which can lead to the destabilization of Kc myself did not know that. Caller you're on the air. Hello, hi.

Hi. I'm calling a slightly strange question. I want to know about the process. Do you think of emulsifying beef tallow, just straight up? You know, if you were trying to make a phone or a frost to a could you like run it through an ISI container or use a hand blender? And then once you did that, if you could do that, what would you stabilize it with? I

mean, without limbs straight be fat. Hmm. So I mean, you're gonna want to add, if you're going to add an emulsifier to aerate the beef fat, you're gonna want to add something that is lipophilic. Right. So you're gonna, you're gonna add, probably mono and diglycerides or lecithin, right? But I've never like you'd have to somehow aerate it and keep the duration stable. So that you can chill it, right?

Yeah, and that's, that's where I'm sort of scratching my head. Like, you can sort of, maybe get it to be like a delicate snowflake for a few minutes. But how do you get it to stay that way?

area and fat areas straight fat? Not like very, I mean, it'd be easy if you emulsified this stuff into a water base, right and made a fake cream and then kind of whip that up like, like Cool Whip, right? Yeah, of course. My cool it was but you want straight fat? Straight fat? Yeah. Well, obviously chocolate is mostly straight fat. And I gotta remember what they used to emulsify chocolate when they make the aerated chocolate stuff. Oh, that's interesting. Yeah, I mean, of course, there is other stuff out there solids in it, but there's no other liquids in chocolate. Right? Right. So and cocoa butter is a little it's firmer, obviously firmer than beef fat. But you can set this sucker up. I mean, if you were to whip air into it, right? Yeah, then wait until it's almost kind of started to set up there. And you might need to add an emulsifier like mono diglycerides or like lessons. lesson that might work because that's what they have in trunklid. I don't put mine on to glycerides and juggle it and then put it in a vacuum machine suck a vacuum on it. So at Air rates the same way that like Wiley's aerated floor works or you know, yeah, Haskins, air raid and chocolate or any one of these things. And then you know, put that sucker in ice water to set it you might be able to get it to, you might be able to get to work.

That's cool. I will screw around with it and see what I can get the land on. Thanks for the ideas.

Hey, no problem. And if anyone else out there has an idea tweeted on it, and we'll tweet it back out. Great. Thanks so much. Thank you. Oh, thanks. Paul Peterson wrote in about the dairy free ice cream we talked about last week. Just listen to last week's podcast never thought about non dairy ice cream. I don't have my full recipe with me at the moment but I make my using soy creamer heated low on a burner to incorporate sugar and often other flavors, eg mint and then I put it in the fridge overnight along with a counter to coconut milk the next day I scooped the solid fat off the top, blend it with the rest of the base and then freeze it as indicated. The recipe is surprised many people when they're told it's dairy free and it's nearly impossible to taste the coconut flavor Paul Peterson and in addition, le anassa wrote in Dave already regarding dairy free gelato marnus Because Nina home makes awesome flavors using nut butter, juice, oil and cornstarch. I remember Mills and I remember that when we used to make styles like years ago, the pistachio, and then monitors because he made the same one. And then we were demoing in the same light, but different sort of, yeah, but the trick with nut butters, if you're going to use nut butter and a non dairy ice cream sucker has to be smooth, smooth, which is why, you know, if you're going to use commercial stuff, a lot of the natural products like they're kind of grainy, whereas you know, you know, our good our good buddies at Jiffy and skip know how to grind those peanuts until there's some tiny, tiny, tiny, tiny particles so you can taste them. And when we were using nut butters to make him back at the FCI you know, we were we were we were first blending that we were first robocalling them, then Vita prepping them then putting them in a santha wet grinder to reduce the particle size down to you know almost nothing and then spinning them in a centrifuge to further get the larger particles to settle out so that we had a super creamy thing and so we got a super creamy result. Your results may vary. Okay. Should we take a quick break? Yeah. Okay, we'll come back after our first commercial break cooking issues.

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The song is for Harold McGee. He wrote one of my favorite books called I'm putting cooking

you ever watch a souffle it's about gas expansion in water that you want to know how do I just read through the section eight foams yeah

they were the sweater vests icon guys better than you and just like me. You want to be part of the least die. Maybe now you that crazy Bell hills and he's all shiny for my son. And I can't be on sale. The check is on no quill be the best of friends. Talk about fired. React. Shawn.

My favorite line Harold McGee, he's better than you. In general and this in general, like then like that.

She was like to mention I just played that song for a celebrity from Boardwalk Empire was sitting at the table. He watched me

there's a person from Boardwalk Empire. Yeah. The guy was killed off and like the second season. I haven't watched it yet. Oh, whatever. Okay. Let's take you we will call Harold McGee and hat make sure you listen to that. I wouldn't if I had known. I could call him beforehand. I hadn't listen. Well, I don't know what he's doing. He's probably in some other country right now. Who knows? Yeah, he's always flying around the world being Harold with his fabulousness as my reactions. J Matthew Miller writes in, by the way, JMf Miller patent attorney said so on his on his on his email. Hey there cooking issues getting the pumps for the New Orleans public water system lost power over the weekend. Because of a fire in the power generation facility. The loss of power caused a loss of pressure in the water system. As a result, they've issued a boil water alert recommending that everyone bring water to a rolling boil for 60 seconds. Our word coffee machines apparently heat water to 180 degrees, which is then either kept in a thermal craft or on a hot plate. So at a temperature for at least a little while. Is 180 degrees Fahrenheit at 2.2 degrees C hot enough for whatever might be lurking in that water or is there really a need to bring it to 212 degrees? Thanks, love the show Keep up the good work and can't wait to hear about the Kickstarter. Well, we already talked about the Kickstarter. But you are exactly right, your coffee machine here. Here's the thing, right? You got two problems here. Water might taste like dirt, right might be crap. If I mean, like, I don't just mean literally crap, like the water might taste bad. Now, that's not going to get solved by by the boiling, right, I guess you could flush stuff out by boiling it right anyway. But here's the thing, you don't need to heat it up to the boil. In fact, I found some very interesting articles on water pasteurization in places like Africa. Now in places that don't have a safe water, or if there's an epidemic going around, and the issue of water boiling thing, the problem is it takes a lot of resources to bring actual water to the boil, it takes a lot fewer resources in terms of wood to burn fuel, to use whatever, to bring water up to a lower temperature. So there's a bunch of articles out there that show that in fact, heating to 65 degrees Celsius is adequate, you know, assuming that everything is heated through to 65 degrees Celsius, is adequate to assure that you pasteurize your water such that it's safe to drink. I mean, assuming it doesn't have some inorganic crap in it, that's like poison. If it's got poison in it, then boil is not gonna help it anyway, poison. So what's really cool is these guys have developed these, if you go to, I think it's like solar cooking.com, or something like that. These guys have developed this really cool system for use in places without power, where you make a trough and the sun is heating the water. And they have a little vial of a little air filled vial that has a solidified soy protein, soy protein, soy fat in it, the soy fat melts at exactly 154 degrees Fahrenheit. And it's in the top of this vial, that's, that's weighted down, but it's like floating in the water. And you can No, it's down at the bottom, which is the coldest part of the water. And if you look at it, and the fats run to the bottom of the tube, it means it's melted and your whole thing came to temperature. So it's a quick verification that your that your stuff has worked, and then you just re melt the fat, invert it, and it's ready to go again. So yes, it's something I didn't know about. This whole Solar, solar pasteurization of water in places, but there you have it. 65. So 65 being below 8282 should be good. Right? That's a kind of good question. Okay. At a barrier to right saying, Are there any can't miss technical food events in New York City of the week of March 26? And it's not sure. Are there any technical food events in the week of March 26? Doing something at the Blue a? Kitchen Test Kitchen? Yeah, but that's just Brinegar so is coming in and doing a thing and then we're just going to like, chill out for him rest. They're teaching the class. Well, there you have it. A chance to see the great Bruno. So at David Blaze Test Kitchen, there might still be space available. I have no idea. We're supposed to go in and just chill out for a little bit. Right? They should go to www.lecrea.com Wow, I just couldn't pay attention. You're saying are you on Zappos? Yeah, I have. l ECRE a.com. Oh, Korea. love Korea. Look. Yeah, Korea is brutal. cursos school anyway. Okay. Okay, guys, I

gotta jump in. What March 27 heritage Radio Network second salon party. which will be on the hunt for the city's best vodka cocktail. Maybe not the most tech event but still pretty cool.

I mean we make a pretty good luck trying to get involved Okay, okay. Oh yeah okay at cut Hancock and there's really there's other ways to read that which are not as family friendly but at cut at cut Hancock writes in what is the name of the apple preserve in England? I'm traveling to London in two weeks I was hoping to visit thanks. Oh, there's not going to be much there now I think on the on the tree is figured out but it is the brogdale the brogdale and it's, it's it. It's in Kent, in a town called Faversham. It's called the brogdale Mustache have been their intercession. I've been there now a couple of times or no un wants to know which ones with McGee Okay. All right. Let me do that one last because I'm going to scream about it for a long time. Okay. David Wilkie writes in from Huntington Beach, California. Where's that says on the beach? Is it north or south? Okay, over where you're from, about eggs. Hey, Dave Anastacia at all I recently read ACP blah, blah, blah, about how to make a naked egg you just learned how to make a naked you can find it. I know it's possible to dissolve the shell off a raw egg using vinegar, which leaves the raw egg intact. In a semi permeable membrane. I also know that this ruins the flavor of the a completely I pocket and open and fried it up post dissolve. It was awful, solid vinegar in the shape of a fried egg, not just vinegar that there's also a lot of dissolved calcium in there and the calcium is gross because if you ever eaten an eggshell, eggshell is not so bueno. You know what I mean? And so like that calcium, what you're doing with the vinegar is you're taking the calcium carbonate that's in the shell and dissolving into solution. So you probably also getting a nasty calcium taste on top of the vinegar taste. So it's probably a double whammy of nastiness Anyway, whatever. I also now know you can dehydrate a de shelled egg by soaking it by the way, here's what doesn't work you cannot re egg it. You can't like take the egg after you've dissolved the shell and then put it in calcium hydroxide and have it reincorporate into a into a shell a couple people have said that you can. And I tried it. I've tried it like five different times. You can't do it. I don't know. Like, you know, someone's like, Well, I'm gonna like take an egg like reform into a new shape. reharden the shell? Like, you know, you know, like the Japanese square egg makers. Yeah. Which but they you know, they make squared eggs out of shelled eggs, not out of eggs in the shell, right. So anyway, whatever. But I someone said, Can you do it? So I was like, no, no, I'll try it back when I had more time to try things and it doesn't work doesn't work. Okay. Back to Dave's questions. I also know that you can dehydrated D shelled egg by soaking it in corn syrup. I'm not confident this will make it taste any better. If not somehow worse. I haven't tried it yet. What got me excited is learning that if you d shell a raw egg and vinegar than dehydrate it, you can rehydrate it and water. If the right egg absorbed the flavor of vinegar, I'm thinking it also absorbed some of the flavors present in the liquid to rehydrate it. So why not D shell and dehydrate a raw egg, then rehydrate it with chicken stock or any other flavor of liquid. That's just the first one I thought of, it seems you would be you'd be able to get a unique intensity of flavor that would be much different from pickled eggs or tea eggs in the egg still being raw allows it to be used in other preparations and form forms of imagining preparations, like flavor infused fried eggs, for example. So the first issue I'm having is dissolving the shell without ruining the flavor. And then after that, how else could you go about dehydrating it without corn syrup? Will corn syrup as Moses harm the flavor? Is there a better method? Maybe starting with desiccant packs bubble blah, blah? No, I don't think that's the Compact is going to work, you're probably going to want to use osmosis otherwise, you're going to have otherwise you're gonna have some problems. The issue is look, the real question is, what we don't know is what can make what I don't know I should say you might know is what can go through the key thing is semi permeable. So the question is what can go through? And what can clearly if the inside of your thing tasted like vinegar, then vinegar can make it through the membrane, right? Clearly water can make it through the membrane. That's why Osmosis is working. Can protein make it through the membrane? I would guess not. So, you know, Can other peptides make it through the membrane? Man? I don't know. So the question is, which flavors are going to be able to transfer through? Like, can you get sugar through? Can you get I mean, clearly vinegar you can get through. So it's a question of what can go through and what can't as a question of what you can do for flavoring it. But it sounds interesting. I have to give it kind of more thought rather than just a morning thinking about it. This is the kind of thing that you know, as Joe was saying McGee has probably thought of once or twice