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.

Today's show was brought to you by molecular recipes.com The world's number one source for molecular gastronomy, recipes, techniques ingredients and tools.

Hi this is Celia Kutcher host of animal instinct and you are listening to heritage Radio Network broadcasting live from Bushwick Brooklyn, if you like this program visit heritage radio network.org for 1000s more. Hello and welcome

to cooking interest. This is Dave Arnold, your host of cooking coming to you live what is that? What is that? I like it though? What is that? Cheese. Cheese. That's a nice cheese name. It's a good cheese song right? Yeah. Is that you say yours who says that?

No, it's this we do cutting the curd and every once a month we do a book review with Diane Stemple. And that's her theme song that her friend made for her. Yeah,

that's a little bit more cheese. Yeah,

that was it. But we can we can start it from the beginning

like, it's very like early 80s. Like, you know, talking heads. It was put like that early 80s Like the cheese is like never like on the same beat. It's never on the one it's never you know, it's just Cheese, cheese. Cheese. Cheese calling your questions to 718497212 Wait, that's 718-497-2128 coming to you on the heritage radio network and Roberta's pizzeria in Bushwick. Brooklyn right. joins us on the studio with Anastasia hammer Lopez in the engineering booth with Jackie Lee and white How you guys doing?

We are good.

Yeah and we got we got a special guest in the in the radio in the radio studio today. We'll introduce you Oh is getting a little buzz there on the on the phones Jack when you introduce yourself and tell us what you do.

Sure. I'm Corey from Little Bird chocolates. And we make fire baits which are chocolate covered candied jalapenos.

Nice and there is a supporter of the museum they gave. They were had their stuff in the game. back at our, what's it called? What's that thing called? No, no, it wasn't perfect. It was the it was our main is the main benefit that we do every that things coming up when in May. I don't know. What does it mean? I don't know. I really don't I think it's in May. I'm not sure if you'll be hearing about it. Peter. Peter. I think he's coming today again. Yeah. Well, Peter came from the Museum of food and drink. We'll, we'll come on in. We'll talk about that. So why don't you explain explain what you got here? Sure. So,

we have our most popular treat is a dark chocolate covered fire bites, candied jalapeno covered in dark chocolate with just the touch of sea salt. We do them in dark chocolate, milk, chocolate, white chocolate. And then we have fire bark, where we take our opinions, we grind them down at it to the chocolate with touches the sword. So it's just a little consistency different and the heat hits you differently

on that one. Yeah, let's go dark. sprinkled in the dark. It is a milk soften it a little bit or no with no milk or no, you would think

but it actually I think the most popular are the the spiciest is actually the white chocolate which is sort of counterintuitive. You'd think it's just sweet. And the cocoa butter sort of coats your tongue and doesn't let the heat go.

Right That doesn't let the heat go. Write that down. That's a is that an album or song?

Doesn't let the heat go. Yeah, sounds like more of a song.

Well, the last band name is 1000. I had that we were going to it's kicking in now. The last band name is dad's name we're going to do was was secretly awesome. Remember that we are what was the album we're gonna have on that.

Oh, mother's second. When it was like mother's second family or something

a second second family Second. Second family. Second family by secretly Awesome. That was our Yeah, yeah. That was the way and it was the song. We just came up with them. We just had a song in like three minutes ago. Oh my god. So someday we'll write this down.

I got a song name.

What do you call her on line one? Oh, alright. Let me try some white chocolate. I listen to the question from color. What color what color? You're on the air.

Hey, how're you guys doing? It's Antoine from Boca Raton, Florida.

How you doing? How's the weather down there in Florida.

It's actually better than what you guys have right now.

Well, wouldn't be hard. Yeah, at least we're not in Boston. Not boom, boom, Boston. Take that. Like what are the 18 feet of snow or some crazy thing over there? Crazy. Alright, so what do you got?

A few times or where both is actually nice.

Nice. Nice. What do you got for us?

Yeah, I have two questions. My first one is a little simpler. I'm doing essential oils inside of water. I wanted to make a citrus water. The only problem was that the Orioles always separate. And so I was gonna use either polysorbate to help find a way to emulsify it, but I meant to be water. Or I was going to perhaps freezes. And then have the oil separate at the top. I just want to know if you had any recommendations for that one. Another question?

So what's what's what's the final application? What's going on?

I just want to make carbonated citrus water essentially. Oh, yeah, with with essential oils, but as essential oil always rises to the top 10 separate?

Yeah, so what you need is gum arabic. Yeah, doesn't have to be shelf stable, right just has to be stable for a little bit of time.

You know, a few days or so.

Okay, so gum arabic is what people typically use. For this when you're doing citrus oils. Everyone used to use what's called brominated vegetable oil. And what it is, is it's it's an oil that you mix with the with the know and people don't use it anymore, but if you mix it with the citrus oils and it averages the density out because the brominated oil is heavier than water and the citrus oil is lighter than water. And when you add them together they try to get the density relatively similar to the finished beverage and this way when you add like the their emulsifier and the reason they use Arabic is because a it is a decent emulsifier it also doesn't increase the viscosity very much and it also dilutes quite well which means that it doesn't mess up carbonated beverages. So you know you would use like Arabic and a brominated vegetable they have a they have a replacement now for brominated vegetable oil because I don't know whether it's actually bad for you or they're theoretically bad for you. I don't know. I don't know. But oh, by the way, just like rounded into a nice like mellow like constant heat in the back of my mouth due to the jalapenos anyway, so so you could try in Arabic like you know there. The problem with the stuff that I use typically for emulsifying is it has like a bodying agent and like Xanthan and that's going to be a nightmare when you carbonate clean nightmare. So you could try Arabic I just recently looked up what to use in place of brominated vegetable oil but I forget I forget what it what it was But you know, Arabic by itself should be able to keep it for at least a little while, and then you might have to might have to shake it back together. But you might want to might want to give that a, give that a shot, what

the application of polysorbate? And,

like the regular like, like, like 80 or 60 I don't really know, like, I've never really used that stuff in, you know, in a beverage application. I don't know, like, what what, like, what, what would be the? Why would you use that instead of like an Arabic or something?

I don't know. That's, that's just initially what I was thinking. I just want to emulsify it didn't want to have any taste,

right? Yeah, well remember, like, you know, you want to get like a, you know, a fairly, you know, a nice clean Arabic not like, you know, the ones isn't rocks, get the powdered stuff. That's Medford foodgrade that stuff is is good. But did you Did someone else, like somewhere publish a recipe using one of the polysorbate it's like 60 or 80. And this kind of an application because I wouldn't like jump at something like that right away for this app?

No, I was just doing my own research. And that was something that I kind of fell onto.

Yeah, I would check out Arabic Arabic is the classic like soda system, it's like really clean in terms of people that don't have bad feelings about it except for you know, the possibility that if you're sourcing it improperly, you're supporting terror, but you know, as an actual product, they don't have bad feelings about it. And I think I think the whole I think the terror Arabic might be over like I think the gum Acacia like you know, source from murderers might be a thing of like more like 10 years ago as opposed to now although I'm saying that and I don't know but my feeling is that I haven't had anyone call me a supporter of murder recently for using gum arabic. But you know, it probably merits more more research. But I would look at that first and see what's happening and then I would look up on the internet brominated vegetable oil or BV O's I would look up bv Oh replacements and all the big folks like Pepsi and Coke and those guys are shifting away from using bbose in and classically they would be found in things like in cloudy carbonated drinks so Sunkist or Mountain Dew you know which is kind of you know when Moses came down one of the things that he brought was Mountain Dew stuff you know we've had actually a lot of Mountain Dew questions on this on the air like Mountain Dew Do you like Mountain Dew jet

sorry late to the mic here you know I did when I was like in junior high maybe

Junior High Yeah, you're a caffeine push an early my friend early Yeah,

I don't think I've had a Mountain Dew and probably over a decade.

I'm pretty sure that I would not have made it through college without Diet Mountain Dew. I had case after case every spring I used to drive from Connecticut to to Sarasota like and I wouldn't stop so that's about 24 hours you know with 20 year old drives by 2024 hours and it was just like a you know a bunch of boxes of pretzels cases of diet do and easy cheese and that's what got you down and like you leveled yourself out strangely prunes also in the car and I think that this would be a mistake you think it'd be a mistake but with the sitting with the sitting and all of the pretzels and easy cheese you're so clogged up to even feel regular the prunes actually help level you out. It's kind of like you know, a multi system so that would be the thing we would just load the back of the car up with the diet cases of diet do and that was it Go go You know I mean Good times. Good times. I've What was your second question, but I gotta hurry because I got a billion questions from last week that they're gonna kill me if I don't get to Sure.

No problem. So I have a friend that's really into the whole bone broth right now I'm not really into it all the whole lunch you want the bone broth?

Oh, me. Okay, go ahead.

Then she just wants to make like a beef woman. I'm kind of bored with it. But what I wanted to do was add a froth to it so I could make it somewhat like a cappuccino that she has them in the morning. So the only stipulation is that has to be beef gelatin and and then I don't know what percentages of gelatin fat and liquid to put in there to make a sort of broth with a cappuccino on that.

Wait, cappuccino, textured froth, yes. Right with like an emulsified cloudy broth situation. Yes. Hmm. So well, let me think here. So how would I do that?

Like I was thinking of perhaps making the broth independently and then getting an ISI and filling it with some percentage of Five, gelatin, and then maybe some of the stock and then putting that froth on there.

Yeah, I mean, that'll definitely, definitely work or you could, you know, you could make a fluid gel out of the stock, like, you know, and then just, you know, add hot some, like emulsified fat and spray the spray this thing out and it'll stay forever, you know, basically, you know, if you do like a gallon fluid gel, it'll just stay and stay and stay and stay. Or you kid with it, but I'm trying to remember like what I would do to mean, you could you don't have like a homogenizer we can't make like a cream out of it. Yeah, I mean, like any, like, any one of those tactics would work. I mean, I would just go I'm sure like, I'm sure you know, Kai most has ripped somebody's recipe for like, foam, you know, some sort of like beef fat foam. And then use it or you know, you could just do, you could make a really hyper, if it has to be be fat. That's one thing, but like, the easiest thing would just be to go with butterfat, like use a cream, and then do reinforce a cream with a very, very concentrated beef stock is super concentrated be stock reinforced cream. And if you get the temperature of that, right, the problem is, is if you heat any of those things, you're going to break them down. So I'm assuming if you want like a cold foam, if you want a hot foam, I would definitely move to something more that would stabilize with something that's not going to melt out when it gets hot, right. So you're not going to do a hot foam with cream base, you're not going to do a heart farm with a beef fat base. Unless it's stabilized or something that's, you know, you're not going to use the beef fat as a stabilizer is what I'm trying to say at a hot temperature and you're talking hot, right? Yeah, yeah. So I think you're definitely going to want to go to something like a fluid gel or because he wants to be denser, right? You don't want it like that light that light airy, like that light airy kind of like less if any stuff right? You want more of a hardcore?

Yeah, well, like a frost pretty much like something that will sit on it for a while and then, you know, perhaps dissipate in the way that it could have it you know, eventually.

Yeah, so you know, I would use I would I would use you can add a lot of gelatin as a bonding agent and then like take a hardcore, like fluid gel and put it in as a stabilizer. Just get the flavor where you want it. You could probably add the melted, be fat to it and whisk it together and probably stay and then foam up. It'll probably last I would guess. But like having not actually done that application myself because as you know, I've stayed away from foam toppings in general in my own practice, just you know, other than when I teach hydrocolloid classes, but you know, that was years ago because it's just the United States. I stay away from it just because you know, I've had so many dealings with it, but but that should work.

Okay, cool. And what percentage would you use Magellan?

Oh, well, if you're gonna use Joanne you might get a weird reaction was not actually you know, you won't gelatin gelatin work great together. That's how Wiley's deep fried mayonnaise and works but I mean, you don't need a lot of you know, you can get a really, really depends on how stiff you want your fluid gel and how much you're going to add liquid back to it. So if you're going to add a lot of liquid back to it, so you need a relatively stiff fluid gel, then you're going to go high. And by high I mean like half a percent, which is really high. You know, if it's going to be the whole thing is going to be a fluid gel on its own, then you could go down to like, you know, a quarter of a percent or something like this. But, you know, go start high start like at at like a half a percent. Or if you're gonna add a lot of liquid to it even higher, like you know, eight tenths of a percent or something like that. And then when you dope it back, it'll be also Aguilar will work nicely if it's not going to be too hot and it's easier. But Aguilar might have some weird reactions with jell ag are in gelatin, especially the gelatin is really concentrated to break down can have weird reactions where you get little like grittiness to it, which is unpleasant. So then, you know, in that case, you want to use the gelatin.

Excellent. Thank you very much, man.

All right. Good luck. Let us know how it works out there. All righty.

So Dave, I have one more caller that's been patiently waiting.

All right. All right. Here we go. Caller you're on the air.

In Florida, I had a question. I was curious about your opinions on any of the circulators under the $400 range. There's a ton of them out there. Now. I just can't justify doing like the $800 probably science just because of you know $800 But I am not in a position to make my own. But there's a total of a model that are like under 400 bucks. I even looked at like the newer Oli science ones that they label for home use. The problem is that some of them are under like 750 watts. So I don't think that would be worth considering you have an opinion on any of those.

Well, what are the wattage is the mean most of the many old school Poly Science right is a 30,000 watts of heating. Right? That's right. Yeah. 1000 watts of heating and which ones are under 750 watts.

I think we've got a new one. Have their marketing like for home people? It's like a funky yellow color. I think it's creative series or discovery. I've no idea. One of those two, there's like 750 Watts and every one of their other ones was 1000 watts. Like the no Nico is 1000, though is the ANOVA? All that stuff for like, Oh, yes, most of them were over 1001 Yeah,

so Well, you gotta remember, there's there's two ratings you have to look at, there's how many watts? Is the is the full unit? In other words, how much is it going to suck out of your wall, and then what's the actual wattage of the heating element, and it's the wattage of the heating element, because they're all basically the same heating style of elements. So like, you're not going to get one that's drastically more efficient than another. So you don't really have to worry about it, you can pretty much match watts with watts. It's not like trying to compare, you know, an induction stove to a resistive element stove, where it's a range rather where it's like, you know, you can't compare them. So the, you know, a lower watt wattage unit is just going to start sucking wind when you start doing more products. So the question you have to ask yourself is, if you know, right now, that you're never going to cook more than 30 eggs at a time, you know, then you can go with a lower wattage, if you know that you're never going to, you know, cook a full Lex hands worth of stuff. And maybe you can go with a lower wattage, I mean, for me, I, you know, I like having the full 1000 Watts back, like, you know, I often ask, I would often wish for more power because I usually push things to the edge of their envelope. Now when it comes to, you know, spending the money. Like the truth is, is that, you know, my, in a lot of ways, my favorite is still the old metal one just because they're like, so they're so tough. And then my second favorite is probably the, you know, the $800 plastic one, which has a lot of advantages, like smaller in the bass bass I've used. I've used two or three of the kind of the newer style of ones including poly sciences, I've used Nomi who have used a sans serif and have used the a nova. Which one do you have Peter? Which one? Do you have circulator? Yeah. Oh, it's the one that was on Kickstarter. It's like a half the Kickstarter type anyway, they've all been on it. Yeah, useless information, Peter, Peter came from the museum just just showed up with some useless information. Anyway, so I've used them all. And the good news is, is that they all pretty much hold the temperature. So they're all a valid way to start using these techniques at home, you know, the where you, where you lose in some of the things is kind of like the fit and finish. So for $200, it's very hard to make something that's going to be as robust as an $800. One, you know what I mean? So it's just more apt to, to break apart. And some of the cheaper ones actually have like fairly nice interfaces, but sometimes they're a little more touchy, or like parts will fall off of them while you're using them, or they don't like putting oil as opposed to water, you know, so, but these are all specialist kinds of things. And so I would think that, you know, I would, you know, I would look at the specs on the lower wattage ones, I would get like a certain advantage. So lower wattage one, if it's a smaller profile, actually might not be as much of a disadvantage, because it takes up a lot less space in the container where you're circulating. So a lot of people don't think about the fact that a larger circulator that takes up more space in the pot needs a fundamentally larger vessel to cook in. And so you need more power, just because you're dealing with a larger bucket of water. Whereas if you can get away with a smaller bucket of water, because you have a smaller profile thing, then maybe you don't need as much power. So these are all kind of things to to look at. But in terms of the actual, like PID algorithm, there are slight differences between different people's PID algorithms, but they all freaking pretty much work. You know what I'm saying? Yeah. Yeah, all right. Well, let us know. Getting some fuzz on here, but let us know which one you chose and whether whether you liked it, I like hearing feedback from people you know, don't write.

Yeah, they're supposed to. They're supposed to have a newer one for the Wi Fi, but I'm really sure about that. But it was like over 1200 You can

we're getting a lot it's hard for me, I haven't seen the new Nomi coup that does Wi Fi but like, you know, I'm considering turning my entire house to Wi Fi so that when my router goes down, I can no longer turn on the lights. I'm actually petrified about this you guys know about these like light systems for your house? It's like yeah, these light systems like hue where you can like I could like look at my house right now and be like, You know what, I want my dog to be bathed in a soothing purple light. And I could like make a soothing purple light like and look at my phone and see where my dog is on my phone and see where my dogs grooving. But what happens when you when like you're gonna have a problem with your router. Right?

Gotta go manual, I guess then,

like, people are going switch lists like they're not even having Switch on the wall anymore crazy.

Yes, I had it in the last apartment I was in. But it's like, if it wasn't working on the phone, you could just go turn it on.

Well, so like some of the systems like are more just like augmented with phone and Wi Fi. And some of them are literally intended for you to turn your switches on and off on a regular basis with your phone, because let's face it, like half the people, you know, are buried in their freaking phones all day anyway. So they might as well control their bowel movements from their phones, you know what I mean? Because that's how unseparated they are from it. But but, you know, like, what happens if that goes down? It's like, you know, that's like, you know, the story like to say that, you know, when they came, the cable guys came right before was the hurricane hose that Sandy when Sandy came through, like a week beforehand, they were like we're giving you an internet phone, it's going to be better than your real honest to God wired phone. Nope. Because it's not redundant anymore. Like, you know, whatever, whatever. I don't know. I'm considering buying these systems, but they just make me nervous because I'm an old geezer. Would you say?

There's a new caller?

Oh, good. All right. All right. All right, caller you're on the air.

He actually needed to take the answer off the air because I'm like, right in a meeting right now. But I was wondering if you're familiar with the Modbar pourover module is waterjet like a really specific temperature?

Is it similar to it is similar to like the the heating system, like on a clover but just more in a pourover? situation?

It's got it's got a boiler. And it just pumps from the boiler. It gets the water to super specific temperature and then pumped out, I was looking for an alternate method to do that. But like not an Insta hot, because what I've read is that into hot generally suck, and they break and they're awful.

How many cups do you need to make at once? And how much time are you willing to wait for the cup to happen?

Well, I would like it to be on demand and an endless supply from a cold line. I don't want it to come from a hotline, I

mean, some most of the problems with so it's look, temperature control is very similar, no matter what style of coffee you're making, it's very similar problems. Right. So I mean, the only problem that you that you don't have is the problem with pressure regulation. And you know, the other the the only problem that you do have that I wouldn't have is if you want some sort of agitation while you're working. And if you want that to be, you know, or if you believe in like the, you know, the super fancy swirl patterns and all this other stuff of how you add the liquids, right. But in terms of in terms of control of the water itself, right. So we're not talking about the delivery, but in terms of just the temperature of the water like that, you know, you could do for not very much you want to build one yourself. What's that? You want to build one yourself?

Yeah, I want to do a DIY, can you actually listen to a podcast? Because I have to go, but thanks in advance.

Okay, cool. Yeah, so I will just, I'll just talk for a minute as though you were still on the air. So the, like this kind of temperature control is, is fairly fairly simple. So I'll just talk about it from in terms of how you would go about controlling something where I can picture it in my head Exactly. Which is, you know, the the classic. I know, it's espresso, but the techniques are the same, right? Is like the Silvia right? So the Silvia is the classic espresso machine that everybody mods out because, you know, it's it's, it's, it doesn't have a lot of parts, it doesn't have really electronics so much. It's like all like wire, it's very easy to break into and mess around with, it's all open, there's lots of space on the inside, you know, and it works relatively well. It's high quality, right? So the first thing you do is you want to you want to take whatever source of large amount of water that you have. And you're going to want to temperature control that right bang. So that is very easy, you're just going to get, you're probably going to get a n now I'm assuming you don't want to do anything fancy, you're not going to move to microprocessor control, if you're going to move to microprocessor control, it's a whole different thing, I might use a different set of systems to do it. Because depending on what microprocessor you use, you have to buy a lot of stuff if you want to, let's say integrate thermocouples into it, because they, they have to go through a thermocouple amplifier before they go into your microprocessor. Right. As opposed to some other systems where which are lot easier. You can buy sensors, fundamentally, that just plugs directly into many microprocessor systems so that you don't have to do a lot of like interfacing or programming or anything like this. But and there's billions of people online who have done coffee systems that are microprocessor based, I'm just gonna assume that you're not microprocessor right now. So you're just gonna get a very simple PID controller from you know, depends on how much you want to spend, you know how kind of like you know, nice or fancy they are, but you can get one for like 30 bucks now. thermocouple very cheap. And you're not dealing with high pressure so it's not not a problem and you just want to control the temperature of the vessel where the water is stored, insulate the hell out of it. Have the heater at the bottom, it'll form a convective thing on the crap so that you're not going to have a problem with having to too much of a temperature gradiation throughout the thing, so long as you're not radiating too much heat out of the top. Now your main and you don't really need to get rid of a lot of heat to regulate your temperature, because you're going to be pumping cold water into it when you're taking this stuff out. And here's the deal, the larger the volume of water that you keep warm, the longer it will take, the longer it will take to get it warm at the beginning. But the less temperature fluctuation you have when you put water into it, now you have two ways you can do this, you can take the hot water out, then pump water in, right. And if you do it that way, then you have to wait each time you're going to make the coffee for the temperature to get back to where it was. But you're not going to have a temperature drop during the pump out the other solution is to take and put a to wrap a heater around a pipe or to get an internal like you can get what's called a cartridge heater. That is like the screws in like a pipe style. Or you can do with a compression thing and actually put it in in line with liquids. So you'd have you'd have tea, where you'd have you have like two T's the water would go through the tea pass over the cartridge heater in in, then you'd put a thermocouple on that and you'd use Bang Bang meaning on off. So what happened is you'd set it to whatever the temperature slightly above the temperature of what you want it to be is. And then it would just you have a hysteresis in it like a regular old thermostat. The idea here is you just want to get the water within about one or two degrees of what you're going to want to use. And so if you wanted to do that and get a zero temperature drop, in espresso, you're looking at pulling, you need roughly 600 watts of power to because we're pulling like a couple of ounces and 30 seconds, let's say and so like it's round, 600 watts of power is what you need on the bangbang side of it to make sure that the water is not going to drop too much. Then the other thing is you might have to warm up your delivery mechanism. But usually these are done with very, very low wattage heaters. So in espresso, you'd be heating the group with a with a very low wattage heater, like on the order of less than 100 Watts, you know, and that, you know, you'd also probably do PID, I don't know what you would heat in your system. But you might have some sort of mechanism that you need to heat and you're not going to want to design some complicated thermo siphon so that the boiler keeps it at exactly the temperature that you want. He's not going to do that. So yeah, I mean, and then you're gonna need a solenoid. I can talk more about it next time if you want. But is this making any sense? It's making sense about what you need to do. And I'm assuming that if anyone's gonna do this project that you know what PID means. Alright, so let me rip through some of these questions. I haven't gotten any questions. So I need to take a break check.

Today's break song is by night show. Hey, what's up guys, it's me Jack, as in Jack from cooking issues as in the guy that's probably been talking on this show. So here on the break to tell you about molecular recipes.com, which is not only an awesome website and store and resource, but also they support us, which makes them even that much cooler. So I know Dave gives you plenty and plenty of information on the show. But should you need further resource should you want to get some of the things he's talking about? Molecular recipes.com has recipes, techniques, ingredients, tools, all in the world of this modernist thing we love so much on the show. So you know, explore the world of phones and spheres and invisible foods and mind blowing cocktails, all that awesome stuff. There's a community of over 400,000, Chef scientists and food lovers sharing their favorite recipes, tips and tricks, cool photos, tools, gadgets. Again, this is everything you'd be into all in one place, molecular recipes.com. And just for being a listener of this show, you'll get 10% off any of their popular kids just by using the promo code heritage at checkout. That's promo code heritage. So again, check them out molecular recipes.com tons of really awesome stuff. They're definitely right up your alley. There's another caller waiting, but you can answer another question before her if you want.

Like, you know what, if you call in I think you get precedents now.

I think so to question.

I call our caller, you're on the air. Oh, hi, how you doing?

So I'm calling because I'm on a low FODMAP diet, which basically limits a lot of different sugars that humans don't digest that well. In fact, there's some evidence that all these people who are going crazy for gluten free who think they do well on a gluten free diet, it's not the protein that's bothering them the wheat it's actually the carbohydrate, it's the sugar. So I'm wondering, is there a way to get gluten like pure gluten protein that I can add to breads and things so I have no problem with the protein? I just have a problem with the sugar

Yeah. 100% vital wheat gluten, but I mean, remember so like I used to buy that all the time. So back, you know, I like what I would do is is I would buy whatever kind of flowers I wanted, you know in terms of taste. And then I would just dope in gluten into it to up the protein content to the point Where I would get the the elasticity and texture that I wanted. So I used to do that, you know, all the time, but it's been it's been a long time. I you know, since I've I used to, I used to bake bread every day, basically. And so I had like a lot of this stuff lying around. I haven't for a long time. But yeah, I mean, I think most supermarkets might still carry it. You can't have it on Amazon, the vital week. I used to get it in a box. Yeah. But yeah, you get the vital wheat gluten and yeah, you can just go to town on that stuff. Now remember, you don't want to over gluten your stuff, either. But yeah, it's Yeah. And it works. It works. Well. They used it used it many, many times.

So if I do that, and then I want to make an alkaline like Romney noodle, it would work because the gluten would be there.

Right? So you would increase the texture, you won't get the yellowness from the gluten because the yellowness comes from colorless compounds in the flower itself. Yeah, that are then that when they go Alkalyn, then they develop their characteristic yellow colors. So some people so chewy, chewy as possible, chewy as possible yellow not some, whatever, it's like, it's going to turn yellow if those things are there, and if it's not, then it's not but chewy. Chewy is definitely possible. Now I've never tried to get I mean, I'm sure that it's not like 100% Like one for one because like all systems are complicated. So I don't know that I don't know that if you were to let's say take cornstarch and gluten the hell out of it, whether it's going to have the right texture not I just don't know. Because there's there's other things going on like the like the structure of the starch itself, yada yada yada. But the but but yes, but the point is you can give it a shot, but if you want it to go yellow, in fact, I had someone tweet me this the other day, like people add vitamin b 12 b two which riboflavin crop because I guess because it's yellow, but I don't know how much to add or whether or not that's a that's a good idea. But in reality, the yellow is more of a consumer Mark marker, it's not an actual it's not an actual quality indicator other than than then and then the then the then the flower, you know, one thing to note is that on yellow Alkalyn noodles, there's two color components that are there and that is the the yellowness and also what's called brightness and brightness has to do there's Browning that takes place or you know kind of darkening that takes place and typically takes place in high protein flowers. So a yellow Alkalyn noodles have some bite to them but they're not necessarily done with super high gluten flour the best color yellow alkyl noodles that don't have the darkening are typically done with kind of a medium strength of flour so I wouldn't go I wouldn't go you know McGill a gorilla on the on the gluten I would just get it to where it would be kind of like a like a in the AP range of proteins not like on the heavy bread side and but not down on the on the pastry or cake side either.

Okay, cool. I will definitely give it a try. And these sugars are all water soluble but not fat soluble. So one very quick follow up question what is the best way to infuse oils with mushrooms, garlic and onions because I can't have any of them and I love them.

Oh, well. I mean, I would just I would just do like, you know a centrifuge. I would just I would just cut them really fine and just do like old school you like you like heated alliums or raw alliums.

I like both but heated is fine. Yeah.

So if you like a heat it I would just heat it with and then strain it you get a lot a lot out of that. That flavor like would you

do it in? Would you do it in low temp waterbath? Or would you just do it right on the on the soap? Like satay.

I mean, it depends on what flavor profile you want. So like the chemistry of alliums is extremely complex, right. So the flavors are going to be different. Let's say you were to crush or grind the garlic first right? And then put it The trouble is, is that you're gonna have trouble filtering it out like you're gonna have to use don't use a coffee filter is gonna take you forever but if you use like, if you use like a like a paper towel or something, you could probably get most of it out again, but crud crushing garlic or crushing onions and letting it sit for a minute before they get cooked out. It's gonna give you a different flavor profile than if you slice them and do it or you know, anything else? Mushrooms, mushrooms, I've never made a mushroom oil

because all I can buy is truffle oil and that's like flavor wise, I'd rather have you know, almost like a portabella

but I mean can you can you take a dried mushroom, soak it and then throw the water away and have the mushroom does this does this stuff go away or is it too intact in there? Like can you leave it out

to attack because it's the sugars that are inherent to the mushroom

robbing others you can't leach it out of the mushroom And then maybe it would get enough of it out of it. I mean, I don't I don't know, I don't know how much it's gonna get. I don't want to like have you mess up your system but I'm wondering like so if you take something that's dried that has a little bit of rupture or you know a little bit of disruption and in any way, you do the soaking, and you take the broth, which is what I use, you know, like all the time mean, like it's here, give it to someone to make risotto. Please don't throw it out. But then maybe the mushrooms that went afterwards when they're done, maybe they've leached enough of their stuff out that they're okay for you. I don't know. I would ask I don't know if there's a way to

test it worse that happens. I get upset stomach. It's not like I'm gonna get hives or going anaphylactic or something. But

yeah, so really good idea to try. Yeah, so then yeah, you can have the porcinis after they've rehydrated and then somebody else can have the you know, you can make a dot mushroom dashi with it, or you can make, you know, risotto. All of these things are delicious.