Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking New Shoes coming to you live from the Heart of Manhattan and Rockefeller Center and New Stance Studios, joined as usual with Nastasi, the Hammer Lopez in person today. How you doing? Good. Yeah?
Doing well? Great. Got John here with us. How you doing? Doing great.
How how has your customer service uh experience been these days? It's been good. I yeah. I can't well, yes. I had some been getting good feedback because I'm awesome at my job.
But uh for everyone. Um for everyone that has a spinzall, your I need to make this announcement now because I've seen this too many times. The clear plastic bowl that goes on top is meant to come off. You are supposed to clean under that. Um so if you can't get it off, try running a little warm water to dissolve what's under there and give it a clean.
If you if you can't get it off, that's like I'm just imagining someone like not changing their underwear for so long that they can't get it off. Yeah, I had that call last night. I'm gonna have to do it again with them tonight. Yeah. Nice.
All right. All right. Uh joined uh in our uh faraway booth with by Jackie Molecules. How you doing? I'm great.
How are you? Where are you this? Where are you today? Where? Where?
I'm in LA now. I know the fun the fun times of me being in the new city every week are probably over. I'm just saying home in LA. I like LA though. I do.
I like LA. You do? I do. I do. I feel like you're always ragging on it.
I rag on every place. Listen, because jealous. It's like this. It's like my wife's like, you make fun of the music I listen to. I was like, I make fun of all music.
I make fun of it all. You know what I mean? It's like I like I think LA is, I mean, I I couldn't ever live there because uh, you know, my family will never, you know, certain members of my family will never ever let me move, but I like LA. I love New York now. I decided yesterday that I like New York again.
Yeah. Okay. I like I like being a New Yorker. I don't know. I don't know.
Maybe let's bring uh Joe Hazen. Joe Hazen running the panels here. How are you doing, Joe? I'm doing great. How are you doing?
All right, how do you feel about New York? I love New York. I've been here for 21 years. And um, you know, I'm raising a family, and who knows? Maybe we'll stay.
Who knows? But yeah, but also, um, happy international women's day. Oh, nice. Happy International Women's Day. Nice.
Yeah. I don't know why I suddenly I'm okay with New York again. I don't know why. I was walking down the street, and I was like, you know what? I'm back.
Uh because for like a couple years now, I've just been like, oh crap on this place. That's exactly how I feel every day. There are two piles of human feces on my block, and I I it I just die inside. And then somebody raided the empty building next door, took out, you know, used big fryer oil thing. Yeah, yeah.
It's been sitting in this abandoned building from the club. I mean like a cube tanner. Yeah, yeah. Yeah, yeah. And dumped it all over the sidewalk.
Nobody is cleaning it up, so it's just like festering away. Let me guess who let me guess who cleaned it up. No one. Your dog. Oh, I am very good about having her avoid that, but man, I guess.
Oh yeah, hey, listen. It's not that New York's any cleaner because it's still a giant filth pit. We're having issues with this kind of stuff right now. If you are a human being and you visit our fair city, don't let her food. Don't let her food.
Don't let her food. Please don't let her food. Don't break glass in the streets either. Don't break glass in the streets. But listen.
Yeah, when you come to my neighborhood and go see the basketball game, like, don't let her on my block either. Yeah. Yeah. Yeah. Listen, here's the deal.
First of all, like we have rats. Like, I love this outdoor dining McGill garbage that people have, like the whole idea that it's great for business. It, you know, whatever. Someday we'll be the Paris of New York or whatever the hell we are. I think they're getting rid of the What?
Yeah, that's what you said. Look it up. Look it up. Look it up. They said it on us.
Look it up. On SNL they said it. Yeah, that's where Nastasi gets her news. Look it up, I want to know. But then um, but rats are living underneath those things because they were built by without care for that.
So there's rats. So if you litter food, first of all, the rats get much worse. That's one. Two, a lot of us have dogs, right, Joe? Right?
Yes. John, Joe, dog. Dogs. Guess what dogs eat? Filth off the ground.
They they they eat the aluminum, because dogs don't really have as developed a sense of taste as most of us do. It's just they smell it, right? So if there's food on that aluminum foil, they just eat the foil and they choke it down. They don't care that it tastes like aluminum foil because that's not what they're in it for. Whatever.
I'm just saying. Under the new proposal, not all outdoor dining would be affected. Umbrellas and other barrier setups that are not considered full house-like structures would still be permitted. Current restaurant sheds would not be grandfathered in under the DOT's plan. But whose proposal is it?
And who does it need to pass? Here's the other like little secret. Julie Shipper, director of the Department of Transportation's open restaurant program. All right, so you need to contact Julie Shipper if you have an issue with this. But my the thing about it is that almost nobody did it legally.
Like almost nobody, and by legally, I mean no one respected the distances you need between the like uh outdoor lampposts and like providing enough walkway for people to get past. Whatever. I'm not saying we did, but I think it's been a net positive. What do you think? Yeah.
Yeah. Yeah. Net positive. All right. So listen.
Patreon listeners, call in your questions to 917 410 1507. That's 917 410 1507. We'll take your calls. I mean, preferably cooking related, you know, um, I guess. Uh, and today is uh is the is the guest list cooking issues because we're gonna try to get through some of the questions that we've been behind on, right?
Yeah? Yeah, yeah. No tangent Tuesday. So it's the thing. You know, but listen, you can't have listen, Taco Tuesday is supposed to be every Tuesday, and we only do the show on Tuesday, so you can't have no tangent Tuesday.
Once a month, it's no tangent Tuesday. It's gonna be a thing you just watch. I yeah, I concur to that. All right, all right. Uh so uh let him know who's coming up.
Let him know uh let's do it all the uh what's it called out of the way, John, all the stuff. All the announcements. So coming up next week, we've got Matt from Kitchen Arts and Letters. So we're gonna be talk uh discussing classics in the field. Let us know what you would like to talk about, and we'll you know get some uh good book list tailored to it.
After that, we'll have Kenji. Little word of advice. Get it to us before Monday so we can get Matt the information on the Monday. It's okay to like, it's okay to like bomb me like 20 minutes before the show and figure out, but like like let's give Matt a little time if you have a question you actually want him to look into. Yes, thank you.
Um I want to tell Nastasia the story about Kitchen Arts and Letters, and the guy just swiped that book from you. Uh Kenji Lopez is will be on the week after, uh, coming on Monday. And then we got James Hoffman. When you say his name, do you supposed to put the alt or you're not supposed to put the alt? I don't know.
I put it there because it's published on everything, so why not? But you didn't just say it. You just said Kenji Lopez. Oh, did I? Oh, I meant to uh Kenji Lopez Alt.
Sorry, meant to say that. Try to, yeah. Okay. My bad. Uh James Hoffman, Adam Di Martino, Oliver Millman, and hopefully Tanya Hopkins coming on.
And also remember we got the Ori King uh salmon discount and Groven Vine. Check uh the Patreon post about that. By the way, that olive oil, good. So good. Delicious.
Good olive oil. Really great product. He's not even paying me to say so. Yeah. Yeah.
True. True. Um, but if you aren't a Patreon member, you don't get access to our awesome discounts. So sign up for our Patreon. Go to Patreon.com/slash cooking issues and you can join Fresnel's $5.
Except he didn't like that you put words in his mouth. Dave. He also put words in my mouth, and he called me Manic. Okay. So fair is fair in uh podcast and whatever in the heck else.
Yeah. Are you gonna tell your story? Tell your story. So Nastasia, we were at Kitchen Arts and Letters the other week, and you know, we're there talking with Matt and everything. And guess what we're talking about?
Pie! Actually, I walk into the store and I'm like, Matt, I'm not here to talk about pie. And then of course that ended up happening, but only a little bit. But uh Matt showed Dave this book that Dave really liked and was almost gonna buy, and then he was like, No, no, no. I'm gonna it's gonna be my reward to myself, you know, after after I do it.
And there were some other people in the store, and I guess they were eavesdropping, so they ended up buying it out from under Dave when Matt said, you know, it's like I'll try and you know keep this aside for you for when you come back. Yeah, good job. Good job keeping it aside. Oh my god. It was awesome.
Wow, wow. It's like the new that's like what we used to do in the record stores. Yeah. Oh man, geez, Louise. He said you could borrow it, Dave.
That makes it feel better. Oh, oh, oh, thank you. Oh uh you want to tell him the other book store we went to for the first time, both of us, because we're troops, because we're stupid. Bonnie Slotnik's down in East Village. Great store.
Yeah, great store. Why have we not been? Because we're dumb? I think so, yeah. Great store.
Yeah. Yeah. Love out-of-print books. I know I'm not allowed to talk about it, but uh I I did talk to her about pie. Yes, you did.
Uh, I also talked to her about my new micro obsession with guardian serviceware, vintage, uh, aluminum, uh, cooking and serveware. So if any of you, if I don't have time to today, which I probably won't, uh, and you are interested in me waxing infinitively, you know, forever about uh Guardian serviceware, then ask me a question, and we can get to it on no tangent once in the month Tuesdays. All right. Okay. Uh from Castro by the Shore.
Uh to me, I believe you own and use a Breville Polyscience control freak. Uh I don't like the name though. You you like that name? Control freak? No, no, no.
Why am I a freak? What makes me a freak? I mean, accurate, but care to share your favorite cooking programs or favorite way you use the freak. Uh okay. Let me say this.
So for those of you that don't know what we're talking about, the control freak, and this is gonna come up later with um others, because someone later in the in the show asked me about induction units for their kitchen during a remodel. But the control freak is just a standard plug into the wall induction. When I say standard, I mean it takes a standard plug, like 110 or 120 US voltage plug, plug into the wall. So it's limited to 1800 watts of power, roughly. That's what you're limited to.
How many watts you pull actually often, depending on the equipment, depends on the exact voltage that your your house happens to get. And it's gonna be somewhere between 110 and 125 in that range. RMS voltage. Please don't get me, don't get me. Don't get me.
So um so what's nice about the control freak is it's got a little dot in the center, like a spring-loaded dot, and and that measures the temperature of the pan that you're using, and then it has kind of a standard induction uh ring around it, and induction, of course, heats the pan directly by uh I don'm not gonna get into how induction works. Now, uh what's nice about it is it's got uh you know Philip Preston's PID, you know, temperature control algorithms built into it, and it's got a probe, so you can can you can control it based on the probe, you can control it, and it's by far and away the most robust induction burner I've ever used. And I'll talk about that more. In fact, maybe I'll just combine them, I'll combine them in, right? Let's combine them.
Where's the who asked the question on uh on um uh on um Mark Siegman? Let me read it. We're doing a kitchen remodel in late April, and we'll be without use of the kitchen for six to eight weeks. I need to buy a hot plate slash single burner. I assume induction is the way to go, but do you have any brand recommendations that won't break the bank, i.e.
no brevel control freak or features that it ought to have things. Okay. So now I've always complained about the control freak, not because of the price, because full awareness, like they used to have this. Uh remember that lady, Stas? The their old brand rep, the Australian actress.
Yeah. Yeah. So she sent me one. I was like, I think it was after. Oh, you didn't go with me.
I was with Chris Young from Chef Steps, and they had their new uh blender pitcher out, and she was like, This thing's indestructible. And so I put it on the concrete ground and started literally jumping as high as I could and slamming on it. And of course, I scraped the corner off of it because nothing's indestructible, which was my point to her. And it was early in the morning. I had not been drinking at all.
I don't know what got into me, but I was hyped up to do my thing. So I was hyped up, you know what I mean? And she was, uh, she sent me a control freak. Yeah, true. Yeah.
There you go. Uh and by the way, speaking of ruining Breble products, if you put your control freak right next to your high output gas uh, you know, burner, stove top, which I did, you will melt the side of your control freak. Now, my control freak still works like a champ, but it looks like uh it looks like a Dali painting on the on the right side underneath, you know what I mean? Um that said, if you did that to any normal induction thing, it would be toast. The the one of the complaints people have about the control freak is that it's too tall, it's too big, right?
It takes up a lot more room on the counter. And that's because the failure mode of most induction units is they overheat. The electronics on the inside overheat. So the the control freak never overheats. It keeps going.
And so this is answering kind of the second question first. I bought a cheap induction unit on um the internet recently. I forget the exact brand name. I should have put it in my head before I came, but I I didn't. I specifically bought it because one thing that the control freak can't do that really pisses me off is you can't set a wattage.
You can't say, I want to dump 1200 watts into this item, right? And that's not necessarily useful for you, the average consumer, but it is useful for someone trying to write a cookbook and who is trying to equate induction units and gas units based on BTU outputs and relative efficiencies and trying to calculate relative efficiencies. It's very much useful for me to know exactly how many watts are putting in. But what I noticed was is that uh as soon as this cheap induction, when I say cheap, like 60, 65 bucks, 70 bucks, as soon as it started to get warm at all, it was wasn't putting out anywhere near the wattage that uh it was rated to do it and that it said it was putting out. Uh so it was useless for me for calculations.
Uh I bought a what's called a kilowatt meter, where it's basically a plug that you plug into your plug, and that and then it's got like a little screen on it, and then you plug whatever you want in, and it registers how many watts you're using. You need to get one that's, you know, that'll work up to 1800 watts, but but there you go. So that's the one thing that kind of ticks me off about the um about the Brevel. The other thing is is that uh it has the ability to store programs, but the programs uh I've never used them. Uh I think it's a real missed opportunity by Breville because they can do whatever they want, right?
So you could set a particular ramp to a temperature ramp, you could do all of this stuff and do really, really funky stuff with it. Um, but they don't really let you do that. They basically let you just do kind of simple programs. Huge, I think, missed opportunity. If you had like a uh desktop software and you could actually control the stuff, I think it would be amazing.
And they could still do that because it's firmware upgradable. So for me, the USB key, I don't use programs. Um I'll also tell you this. This is not published anywhere. The what the way that the induction uh the control freak can has three settings basically of how fast it's gonna heat your product.
There is a slow single flame unit, a medium double flame unit, and a triple. Heat it fast, right? And what I re what people do, if you I've done this, I've taken thermal imaging cameras and put a pan on a uh cast iron pan, which heat very unevenly, despite what anyone tells you, they're the least even heating things on Earth, unless you're heating it in the oven, in which case they heat very evenly because it's in an oven. But when you put it on an induction burner, you get a bright donut of overheated. And if you if you put uh a cast iron pan on an uh a Breville control freak and crank it on high fast, and and you do it to a high temperature, you'll see a ring where you've effed your uh seasoning right where the induction thing is, because that's how hard it can overheat because it's it's powerful, right?
Uh anyway, so I recommend even if you're heating up to a high temperature, putting it on medium or even low for your cast iron. And then once it's at temperature, then you can move it up to fast so that it responds faster to adding food. Does that make sense, John? Yep. Okay.
Uh the other thing is that when you don't clean your sensor very well, there is a good five, six degrees difference between a clean sensor and a not clean sensor in what it's reading at the bottom of a pan, as as registered by how hot does it say when it's boiling water. They also know that the sensor is not gonna be that uh accurate. So 212, really it boils at about sensor temperature 210 on my unit, anyway, in Fahrenheit. So the wattage on slow is 585 average watts, as measured by me in a kilowatt in my in my plug. The medium is 1181 watts, and the high is 1735.
The things that the control freak is awesome at that you can't do anything else is it's a monster at keeping your pressure cooker right at the right uh level without having to worry about it, and then turning off when you want the pressure cooker to turn off. So you just don't have to worry about it. I still sometimes bring it up to temperature on my regular stove, put it on the induction on the control freak, I walk away from it. It is the world's greatest thing for sweating onions, hands down, because you just set the temperature you want the onions to sweat. For me, that's like 230, somewhere in there.
You walk away from it, stir it every once in a while, freaking genius. You wanna be cheater, you want to do your artichokes, you want to do your, you want to do your lightly crispy like carchaufi in a pan and you don't want to have to worry about it? Control freak, because you can set exactly your ramps right up to it, gets it going, steams it, pull it off, sizzle the bottom. It's a genius uh thing with that. I do a lot of things like that.
That's like, or like reducing tomato sauce. Oh yeah. You never burn a tomato sauce when you're reducing it on the uh uh in the control freak. So that's the kind of stuff that I like. Stuff where you want to not have to worry about scorching the bottom of it or you need a fairly accurate temperature.
Is that a good answer? Great answer. All right. From Positive MD, uh favorite pizza sauce recipe. I have a friend that's been making Neapolitan style pizza, and it's been difficult for him to get more flavors slash sweetness in there without a lot of sugar.
Uh well, I was it did this come in in time for Magoyan and we just missed it? We didn't yeah, we just had too many questions. From the Magoyanator? Yeah. So uh this morning I reread the modernist pizza section on it.
Uh by the way, I have not yet tried the Bianco de Napoli tomatoes, but I bought them. Oh, okay. And I'll have to say, I've been tasting, you know what Wiley likes from stretch when he was you he uses uh what's it, moti? Muti. You know that brand of tomatoes?
Oh, I think so, yeah. Yeah, he uses that. I think tomato technology has come a long way since when I did my first deciding what I liked and what I hated way back in the day. It used to be that I avoided like the plague any tomato packed in um any tomato packed in puree. But I think there are good pureees.
It depends on whose puree it is. I remember the old, the old ones I used to test and stuff. You remember how crappy at the FCI the the whole tomatoes in puree tasted? They tasted tasted like, yeah, it tastes like you were sucking on like metal. Yeah.
Garbage. Uh I know a lot of people now also hate calcium being added to their tomatoes. It doesn't bother me. You guys have any because it's only a little bit. I don't taste the bitterness from the calcium, but a firmer tomato doesn't bother me as long as it's moderate, moderate amounts.
I agree. Um so what they say, and what I agree with is that nearly everybody makes uh uh their sauce with uh canned tomatoes. Because unless you're growing your own tomatoes and only want to make pizza for one month of the year, you're gonna use canned tomatoes. You know what I mean? Um if you don't, make sure you take the skins off because skins taste like garbage.
Uh they said something that is interesting. They believe that, and this is kind of strange, right? They believe that Neapolitan, see, I don't have they're cooking with ovens that are hot enough. And since I unhot rotted my oven, my oven's not that hot anymore. My oven's now just like a 550 oven, like a like a chomp like a jerk, like a weasel, like a nothing.
Weakness. I mean, I might as well, I might as well just like I might as well just like I don't know, put my put my head through this glass window and walk home. You know what I mean? Because that's all I deserve. Yep.
With my 550 degree oven, like a chump. Anyway, uh, so they say with a real Neapolitan style that they actually prefer, get this, a thinner sauce. Thinner sauce. Thinner sauce. Um for sweetness though, you care about sweetness.
And the reason they say that is because uh I guess they're not putting very much on and that it's so hot that it flashes off a lot of sauce and they're not putting that much on. Whereas things that are if you know things that are cooking longer, they have it a little bit thicker because otherwise, you know, it'll make that gum layer at the bottom with the lower temperature. I don't even know if I believe that in all applications. At a 550 oven, I like a fairly thick sauce, very smallish amount of of a kind of a thick sauce. And I always my standard is if I have a lot of time and I feel like wasting energy, I will I will use uh whole tomatoes, I will crush them up, and then I will cook them down by about half, adding oregano and garlic and whatnot that ever I want.
I like anchovies in my sauce. You guys have anchovies? Mm-hmm. I like it. I like anchovies in my sauce.
I do. I wouldn't like it. It's good. Yeah, like you have to judge your people. Yeah.
You know what I mean? Yeah, definitely. Yeah. Um I love anchovies in a sauce. It just adds so much written richness.
Anyway, then you cook it down. But really, most of the time, what I do is you use just the whole tomatoes, you reserve the juice, and then you add paste to get the texture where you want it. Lightly marry it together with heat with the garlic and whatever, you know, herbs you're gonna do. And then if you make it too thick, you dope back the juice from the can. I think that's what I do.
I think that's what most people do. And I and if you're using paste, paste is so sweet that you only have to add like a little bit of uh sugar, right? So I find that like I add more sugar to like shaksuka and things like that because I'm adding a lot of pepper and other stuff to it and a lot of paprika that brings kind of bitter notes, even though it's sweetish, it brings kind of uh not sweetish, sweetish brings those notes back in. Um I don't know. Hopefully, this has been moderately helpful.
Um okay, this also I think we didn't we talked about Matt from Mystic's question on proofing with Magoy. We asked him and he said just push it. Isn't that what happened? Push it. I don't remember.
I don't think it was satisfactorily answered, but if you think we did, then if you don't think it's if you don't think it's satisfactorily answered, well then it's not. Um right? Yeah. Yeah. All right, yeah.
Let's try and let's try and do it. And we don't want to, you don't want to leave Matt from Mystic hanging. No, definitely not. Matt from Mystic uh wrote in uh is there, and this goes back to the Magoyanator courier, uh, is there a more precise slash scientific method to determine when a loaf is ready to bake besides the finger dent test? Sometimes I feel like single loaf responds differently from pressing it in different places.
Okay, well, that's an interesting question. Um, but any quote unquote scientific test that you would use is gonna have the same problems because it's just gonna be something, it's gonna be like some sort of electronic finger going, pushing it a very specific amount and going and pulling back. And in fact, if you look at um, um I'm look, they have good tech at the Modernist Cuisine people, right? Including like full scanners. And so, like I was talking with Harold McGee once, I was like going over the scanned pictures from modernist bread of like the where they're measuring loaf volume, and I've been measuring loaf volume.
But the fact of the matter is, if you cut open a loaf and you see that it's got one big giant bubble, right? That one bubble doesn't tell you much about the crumb in general. It it most of the time it means that when you were shaping and forming, right, just you captured a big air bubble where you were laminating it over, that thing didn't fully seal in, it expands out, right? It can be due to rupture, but that's different. You know the difference.
You can you all can hear what I'm saying and understand the difference between one big bubble and like coalesced smaller bubbles, right? And so when you're pushing on a loaf of bread, and I've just read, by the way, countless exceedingly boring documents on uh bread bread proofing technology, right? Um, how it's formed, the moisture level, like, you know, uh how well it was covered when it was rising is going to mean that it is going to be very different at different and how you shaped it, is gonna be different at different parts. So what I do is I usually push it in like two places and see what's going on. Uh and by the way, no one will give you a really good answer on what happens when you actually overproof.
You want to you guys wanna know in it briefly, Styles can if uh briefly, may I? Yep. Okay. Uh mixing is incredibly important when you're making the dough because that's where all the bubbles are actually put into the dough in the mixing, and then when you're forming, and if you do any work of the dough while it's while it's in bulk, right? Before you before you shape it.
That's where actually all of the small bubbles are in there. So even though a dough looks like it doesn't have bubbles in it, that's when all the kind of bubbles get put into it. You the yeast doesn't make bubbles, right? The yeast inject like makes gas that leaks into the bubbles and inflates it. When you're baking bread, right, there is a race.
What happens is as uh the bread is baking, the bubbles inside expand. And then at a certain point, they break, right? And when they break, then the bubbles can talk to each other, and that's why bread can bake so quickly. Once they break, though, there's no more expansion because the expansion, right, is done inside of sealed bubbles. So what you want is those bubbles to break at exactly the right time.
And part of that is the flour you use, part of that is the gluten you have and the amount of gluten that's been developed, part of that is the temperature of the oven, right? But if you overproof, those bubbles have started to coalesce before you bake. And if those bubbles start to coalesce, or if the gas walls in the bubbles is too thin before you bake, then you can't get any rise out of the oven because the cells will just coalesce on the on the inside before they rise. So that's really what happens when you kind of overproof, which is why if you knock it down and make those bubbles kind of small again, you can bring the loaf back and kind of erase proof as long as it hasn't turned to a bad flavor or gone slack because it's been fermented too long. Is all that's making any so that's what you're trying to do.
A very properly oven springed loaf is proofed such that when it expands, and this is why everyone tells you it's better to underprove than overproof, because the bubbles are already there and they will expand, right? And then when they hit the right temperature, which if you get it just right, it breaks right as the gluten is getting firm, right as the starch is getting stretchy. And it can hold its shape. They pup, they puff, they break. It allows the bread to cook real really quickly, and then that you get grape bread.
That's that's the answer. All right? Much better answer than when Magoya was on. Good job. Oh, it's because I, you know, that's my opinion, not Magoya's appearance.
Yeah, no, no, I know, but that's why. If he wants, he can have someone listen to this, yeah, and then he can write his response and tell me I'm wrong. No, that's a satisfactory answer. It's been deleted. Alex Godin has a non-pizza question, which must have come in during Magoya times.
Yep. Can you talk about residential versus kitchen of ventilation and any considerations I should make when selecting a hood? We are buying an apartment where we may be able to install a hood, and I'm trying to get it right so I don't set off the smoke detector all the time. Oh my God. I'm gonna save the majority of this for uh I'm gonna save the majority of this um for when Hoffman comes on.
Because for those of you that, for those Americans who aren't paying attention to world coffee scene, he's like coffee master, guru, genius from uh uh UK. But I've been I've been doing roasting again, and so I've been testing force cooling of my roast because when you roast coffee, it makes a lot of smoke if you don't have like a we were having a meeting at your apartment once and you were doing it, and somebody called uh the super on you and they came and checked because there was so much smoke coming out of your window. They thought your apartment was on fire. Yeah, nice. Yeah, yeah, yeah, yeah, yeah.
Yeah. Do you like the ACDC song House is on Fire? I do, even though most people hate that that whole era of ACDC. I enjoy it. Uh so anywho, uh I was experimenting with ways of rapidly uh cooling it in the roaster to not have to generate the smoke.
And we've just installed new cooking detectors in my house, even though we're in a fireproof building. And the cooking detector went off when I did a I was trying to do a side-by-side of cooled versus not cooled to taste the difference and say, so Jen's like, if you can't do it without setting off the smoke detectors, you can't do it. And then you know what? Fair. Because setting off the smoke detectors, as for as much as it I don't mind smoke, uh, it really does ruin everything in the house.
That layer of garbage that that that settles down on top of everything. Like when like a couple weeks ago when I used a quote unquote smokeless Korean barbecue tabletop grill, and my kids almost cracked their heads on a table because when they got up, the layer of grease on the floor next to the table was so thick that it was like a it was like the god dang ice rink. Anyway, uh here's the issue about ventilation at home. I am very much for ventilation at home, good ventilation at home, and I think that I can't wait for the day when people require it and when it's built in. The problem is, uh, in recommending to you hoods, right, is that I would say the vast majority of people who listen to this show and do things based on what we say in the show are in this weird in-between zone, right?
So, you know, you're not an occasional home cook who, you know, you know, just needs a little bit of ventilation. And you're also not a restaurant with a deep fat fryer, a rationale combi oven, and a flat top griddle grinding all all day. And the problem is there are very clear regulations for home, and the clear regulations for home are just that the duct uh, you know, needs to be a single layer duct work so nothing can get caught, and that if you go over 400 CFM, uh that you need to need to have makeup air. Now, why do you need to have makeup air? You might ask yourself.
So in my apartment, and I don't know, Alex, maybe in your apartment, right? The closest thing to a boiler, a gas-fired boiler, is like a mile and a half away, because we get steam pumped into our house. So a negative pressure situation in my house is a zero-risk phenomenon for me. Zero risk. If you live in a house, or if you live in a place where you have a gas water heater or an oil burner, right, and you suck a negative pressure in your um in your kitchen, you can reverse the flow of ventilation for your boiler or for your uh heater.
And when you do that, you're sucking carbon monoxide into your house, and that can kill you, even not in the kitchen, right? So this is why, you know, this is why the regulation now, in an apartment where literally, like I say, there's nothing around me, I don't care, right? But that's something to think about. That's why you have to have makeup air in the kitchen when or in something directly connected to the kitchen when you're running higher than 400 CFM, because there's a risk, and if in, you know, the newer smoke detectors have carbon monoxide detectors as well, but carbon monoxide will kill you dead without you knowing for sure. Um now, the other thing is is that in in a commercial kitchen where they're doing a lot of frying, right, they have ansel systems and there's lots of regulations, right?
Because what you're doing is is you're putting grease into a duct. And the grease can drip out of the duct at at poorly sealed seams, it drips out of the family. If you've ever gone on top of an incorrectly cleaned roof, like a uh where the where the exhaust fans are, you can see the black grease dripping out of the cage on the sides if they haven't cleaned their ductwork properly. And a real commercial hood has uh grease uh like um filters, right, to stop the grease. But no matter how good those grease filters are, your duct is gonna fill with uh grease uh over time.
It just it happens, it needs to be clean. And in home, you don't do that, right? So if you were gonna be at home and you put a real hood in, like, you know, like I like I have done, right? You need to keep it clean because uh what happens is is you're sitting there, you either make a mistake or you do your little flambey megilla cutty, right? And you don't have an ancel system at home.
So what happens is um the the flame goes up, and if you should by chance ignite the grease on the inside of your ductwork, it is game over because what you have is a very highly oxygenated system. So what what happens in a commercial kitchen is they actually leave the exhaust on, the ancil system leaves the exhaust on, but they turn off the makeup air to try to choke out the fire and they leave the exhaust on to get the smoke out. But in your situation, if you just have the thing going and you keep getting fresh air into it, you're stoking a fire inside of a tube that's burning on grease, and they can get well over a thousand degrees Celsius and melt ductwork and light crap on fire. So, like, you know, you gotta make sure that you can egg that your ductwork is adequately sealed, that it's adequately cleaned, and that nothing touching it can catch on fire. And that when you and the imagine of a a fire-breathing dragon shooting, shooting fire out of the side of your building where you're ducting to.
And if that's going to catch anything on fire, think about it. Here's one more thing I'll say about this. Uh, if you do something that is not legal. Now, I looked it up. There is no maximum CFM on a home unit.
If you have, but if you do something that is untoward and you uh burn the place down, your insurance may not pay. So what I think is there needs to be new kind of guidance and regulation for you know greater than you know, normal home hoods because the average homehood is without worth. Uh wait, I've been t I I'm being told by Joe Hazen that we're gonna go to a commercial break. This episode of Cooking Issues brought to you by Oracing Salmon, our favorite fish. Today we have Michael Fabro from Oura King to tell us more about it.
You know, we raise what we think is the best salmon in the world down in New Zealand. Uh, I would agree. I believe that this uh Oricing salmon is delicious. And I'm not just saying that because you're a sponsor, you're a sponsor because we love the product. Auri King is grown, even though it's a very high fat content, it's grown without adding too much stuff to food to the water.
So you're not getting big algal plumes and stuff, right? I mean, this is stuff that you've verified. Yeah, so king's salmon will eat until they're satiated. And we actually have underwater cameras to watch the salmon eat. So as soon as they stop taking the feed, we'll shut it off, and that prevents any excess feed from getting in the water or sinking to the bottom.
And also our farm density is really critical. We operate at a density of 2% salmon to 98% water. That allows us to uh maintain an equilibrium state. So any fish waste that will go to the seabed will naturally compost with the organisms down there. So we we're able to operate in the steady state where you don't have an accumulation of waste on the bottom.
Aura King salmon, follow them on Instagram at Oracing Salmon. Everybody's favorite fish. And we're back. Hey Stas, so what do you think? Should uh when you know, instead of the cookbook, should the memoir be fish waste or should the memoir be uh uh stop taking the feed?
For you? Yeah, yeah. Uh fish waste. Fish waste? Yeah.
What would your memoir be? Oh, I don't know. No? You don't know? No.
Come on, you must have given it some thought. No. Huh. What about you, John? Yeah.
I don't know. I used to be a PhD. PhD. Uh I used to be a professor. But hold up a quick question just came in on the Discord based off of the ad.
Josh says, so thinking of pulling the trigger on some Oura King salmon and having a salmon party. How should I cook that bad boy and with what? First of all, salmon party. So when uh my cousin Ridge, not my sister-in-law, my cousin Ridge, he he's a he's a gym head. He's like he's like a strong, he's a personal trainer.
Uh but not like the jerky kind. Like he's cool. You know what I mean? Attractive dude. Uh anyway, so like when he used to go to the gym, there was a guy that you used to just go up to him all the time and just say, Friday party, Friday party.
So anytime someone says something party, in my head, all I hear is Friday party. Got it. Friday party. He never partied with that guy because he thought he was the weirdest dude on earth. So he never actually partied with it.
But my whole family, you say blah party, they're like Friday party, whole family. Friday party. So uh what was the question? How would you cook uh salmon for a salmon party? Okay.
First of all, there are infinity ways to answer this question. The cook the it it w what are you doing? Cold prep? Listen, at a party, I think cold people like a cold prep. What do you think, John?
Yeah. Yeah. Yeah. So for a cold prep, I don't have the numbers offhand. I tested uh I tested for the book every number between 47 Celsius and uh 60 Celsius on cold prep.
Okay. The trick for cooking it, the trick for cooking salmon is I think you should stay somewhere in the 50-52 range. Anything higher than that, and even with salting it, which you need to s I put salt and sugar on it, or you can soak it in salt and sugar for a little while. The reason being that it helps maintain the white goop on the inside of the salmon, right? Uh you know what I you know what I actually did that was fun.
Here's the other here's the other thing. Can I can I say? Here's the other thing. Uh the problem with the cold prep is is that you really don't cook it to pasteurize it. You really don't, right?
So, like what uh if you're gonna like cook it and then chill it, you just have to be aware that you're not killing all the bacteria in it. You just have to be cool. You have to be cool with that. You know what I mean? Uh you know what a fun cold prep is is to cut the cut it, cut it down like into two like like tall isosceles triangles, meat glue, roll it, right?
And then uh I did a thing, the nori gets soft, right? That's fine. Then I rolled it in nori and then in uh in like cucumber fish scales, and then rolled it and cooked it, right, in a tube. So it looked and then you slice it and then you take the slices off, and it's like, you know, it's pretty nice. And you serve it with like a with like a tzatziki kind of a situation, and uh it was really good.
Um, or like I say, just do a cold prep. Or I mean it's fatty enough, that sucker that you could just kind of grill it up. What you're gonna notice that the aura king doesn't have a lot of like gaping in it, that's why, because it's firm, so it you know, it'll hold up, unlike some lower quality salmons. I also think it's really fun to cure it yourself. And I think we've given it on the air before.
If not, ask for it again. We'll give you the you know, uh, I use a standard 2-1 salt, sugar. Uh I add a little smoke powder to it. This way you don't have to smoke. And I can give you that recipe if you want.
That's a three-day situation, but then you're like, I cure my own salmon, suck it. And then you have the part. If you if you cure your own salmon and then you bust out your own bagels, and then you know, they're not even gonna be, they're not even gonna ask you about the provenance of your cream cheese. Clearly, Rust and Daughters cream cheese is the best. And this is why I've never even tried to make my own because they wouldn't tell me how they made it, and I just haven't really entered into the cream cheese thing.
You ever made cream cheese, any of you guys? I have not, no. Do you who here has had Rust and Daughters cream cheese? Yeah. Best.
Yeah, yeah. Joe, Rustin Daughters, cream cheese. It doesn't keep. Don't buy it to keep it. Doesn't keep.
Yeah. But today, the best. So anyway, oh, one more thing. If you're gonna cure the uh, if you're gonna cure the um the uh aura king, I recommend not trying to slice it whole. I recommend skinning it, uh salt, sugaring, and then putting in a 375 flat convection oven on uh on a parchment, the skin, crisping the skin up, serving it separately, and then busting the uh filet into the top belly, cure them separately.
It's gonna be very hard for you to slice it at home the way they slice it if you're not if you're not trained. So I I cure my stuff in pieces and slice them separately. How's that? Was that it? That was excellent.
All right, we got 19 minutes left, and let's get these nine questions out. All right, Brian Yurko. What? That's a minute per question. No.
Two minutes? And we just wasted some time. You didn't even give me a memoir title. I thought you were gonna bust in with a good memoir title. What about you, Jackie Molecules?
What's your what's your what's your what's your memoir? Uh I don't know. Molecule Life. Anyway. No.
Give me the give me the title. I want all of your freaking memoirs. Mine's fish waste. All right. Brian Yurko writes in a friend of mine just took over as the corporate pastry chef for an NYC uh vegetarian, vegan, gluten-free restaurant, and bakery group.
All of the previous pastry chef's recipes include minor amounts, steam, five to fifteen percent, uh, and extravagant pre-programmed rationale combi baking presets, five to six different temperatures, steam fan speed changes for a single bake for items like cookies, quickbreads, and muffins. Do you think small amounts of steam will make a big difference in baking cookies and quick breads? Thanks, Brian. Uh ooh, gulash riot, the name. Gulash Riot.
Yep. You know what I haven't had in a long time? Gulag. Like a goulash. Anyway.
Uh look, short answer. A lot depends on exactly how the steam injection works, right? So, like, when you say small amount, you're like, I'd have to measure it. I'm finding I've been measuring my ANOVA, uh, actually measuring wet bulb and doing all this, and all of the stuff does make a difference, right? So, for instance, breads are appreciably moister when they're reheated at 350 with 50% steam than not, right?
Uh, appreciably, right? Uh, and and I'm working very hard to try to actually suss out what's happening because the literature on steam injection above uh 212, above 100 Celsius, is look very hard to figure out what what's going on. And so uh I'm still trying to figure it out, and when I figure it out, I'll let you know. But uh in general, I find that when people are coming up with recipes, what they do is they make a tweak, they like it better, they keep the tweak. Then they make another tweak, they like it better, they keep the tweak.
They make another tweak, they like it better, they keep the tweak. If you then just remove all the tweaks, you might actually like the product still, right? And then maybe you could do one or two tweaks and get it to work the way that you want, right? With cookies, it depends on the cookie. So I can't really answer your question because with cookies, it's all about controlling the spread and the surface of the cookie, getting it to inflate and deflate properly, depending on which one you're gonna do, and steam can affect all of those things, but they're also easily changed by changing the recipe that you use.
Um, I don't know. Is that an okay answer? I mean, not really helpful, but perfectly okay. Sargon, friend of the show wrote in, uh, what coolant should I use for my rotovap chiller? Uh and uh I answer that uh off the off the air line.
The answer is glycol and water. The answer is glycol and water. I didn't answer it on the show, I answered it offline. Glycol, water. Just while you're doing that, then uh you mentioned adding glycerin to add body to oh never mind.
Glycolglycerin, different. Sorry, keep going. Yeah. Do not add propylene glycol to your drinks. Definitely don't substitute ethylene glycol for propylene glycol, one food grade, one not.
And if you're gonna use a rotovap, anyone that flies rotovaps will tell you, add some food coloring to that son of a gun. It is impossible to see flow. Uh once there's food coloring, you can kind of tell it's flowing, but add some food coloring. Uh okay. So, and then a separate question from Sargon uh is using a freeze-dried culture, how are any organisms alive in a freeze-dried culture?
I don't know. I don't know how that works, actually. Why they why they survive. I don't know. Uh well, next time we get a biochemist on, we'll ask them.
Yeah. And then he has another question. Let's have three questions stacked into one because give me the question. And follow-up question from today's show. Is there really any difference between viscosity and body?
In addition, is there a better way to talk about it in a quantifiable manner, say Stokes? Well, there's also no such thing as like a single viscosity number. That's why it's like it's like measured in a certain way, right? So it's like uh there's kinematic viscosity, there's uh, you know, there's different ways to measure kind of uh viscosity. So it depends on what you're interested in, right?
So in general, in the field, a lot of times viscosity is measured with uh different cups. Like one that I have at home is called a Zon cup, where you you put it in and then you literally count how long it takes to uh drip until the drip breaks, right? And so there's various different ways to measure different kinds of uh viscosity. Some people have like very fancy machines that will stir at a specific rate and measure how hard it is for to stir it at a specific rate. Uh, but then if you change the rate, the numbers change, right?
And so, and uh you just have to choose a system. Really, it makes a difference only for people who need to be a hundred percent repeatable, right? You know, like uh like if you're making large quantities of sauce that need to stay pumpable and you know, the these kinds of things. Or, you know, if you get your viscosity wrong, all of a sudden the the batter flies off of your chicken when you're frying it, right? But in general, like those discussions aren't so much uh important for the average home cook.
Uh I mean to me, body is more than viscosity, right? Wouldn't you say so, John? Body's more than viscosity. Yeah. Right?
Yeah. Yeah. I can't really describe it. Yeah, exactly. It's like somebody else asked, somebody else asked the general discord, crispy versus crunchy.
I have had people give me satisfactory answers, but those satisfactory answers instantly evaporate from my head. And the fact that they evaporate leads me to believe that I didn't believe what they said to begin with. Does that make sense? Because if I believed it, it would have stuck. If I don't believe it, it evaporates.
You know what I mean? Yeah. Anyway. Uh all right. From Oxy, uh hydrocolic question.
Are there any good thermo irreversible, i.e., non-meltable gels for high heats that are not the boutique methyl cells? Uh you mentioned tilos. I don't I don't know anything about it. I don't know anything about it. Never use I don't know because I find those really hard to cast.
Uh I want to make hot shapes. What about that as a memoir? Who wants hot shapes as their memoir? I mean. No?
You don't want to take no? No one's taking hot shapes? Hot shapes. No. What if it's said like that?
Hot shapes. No? No. Okay. Uh.
You're gonna want to use low athlet, uh, low acyl uh methyl cell. Uh sorry, sorry, low acyl gel an. Uh that's uh Calco gel F. Don't use uh the high ACEL one, the native one. First of all, the low ASOL one is clear and brittle, like uh, like, you know, it's clear and brittle, like agar kind of texture-wise, but clear.
And you can add things to it, like if you add uh, I forget what the one that you want to add, like I forget whether it's not, I think it's LBG because Guar has an interaction. I oh, or is it the other way around? I I had a bunch of fun interactions where I literally purposely mm F with the function, but I don't remember. It's been so many years. But you can soften them a little bit, but though those won't melt.
High acyl uh gel N will melt, low ACL will not make sure low ACL calcogel F. If that doesn't work, hit me back. From Lord Naboo, uh made an attempt, adapted Dr. J the other evening. I used Kevin Coss's recipe for acid adjusted orange, a superjuice, and it was delicious.
What's Dave's opinion on the superjuice thing? So I I looked up the the video that you sent, and what what it is is um basically using acid instead of sugar to do an oleosacrum, right? Which is not a bad idea. And then I guess watering it at and adding adding juice. Uh, and then he makes some claims in there that I wasn't able to verify.
Like he says succinic acid, which is one of the you know, three acids in in lime juice, which I did a lot to actually publicize early on. Succinic acid is what gives lime juice its characteristic kind of reality of taste as opposed to just malic and citric, but it's incredibly unpleasant. So in the video on its own, in but if you little bits of it make fake lime juice taste so much more real. Uh so in the video, he says that that's actually what causes lime juice to oxidize, and the succinic causes oxidation. I don't really think I wasn't, I'm not gonna say he's wrong.
It's just I wasn't able to find any data that he was right, right? So someone please send me that information if you have it. Um I will say though, that that weird kind of bloody, crazy flavor that succinic acid has can mimic the flavors of kind of off lime juice. So in essence, what the lime juice here is is the super juice is it's juice done with peel, so kind of halfway to an oleo. Oleos last longer uh than regular juices do, bolstered with real juice, and you don't notice that the real juice is is turning off because there's a lot of other liquid in it.
So I don't know. I have to taste it. I've never done it, never used it, but you know, I know oleos last a lot longer, and I have done acid-adjusted oleo juices and use them for quite a while. Also, OJ in general lasts longer than lime juice. Is this an okay answer or no?
Great answer. Chevron Hubbard writes in a friend like the squash or like the writer. I uh you like a Hubbard squash? Don't know if I'm familiar. Let me see.
Uh a friend has uh requested a butterscotch infused tequila and a cocktail to use it in. My approach would be to treat it as a fat wash, but at a loss for what to make with it. Any ideas would be a big help. Thanks. Yo, with something like butterscotch, I mean, you could look.
We used to do like a hot buttered rum thing, like co cold buttered rum, and we did some of those that had like with some brown butter, some butterscotchy stuff. But I think if someone wants butterscotch, they're gonna want it to taste kind of like a cream soda. I would stay with the Alexander-y style specks. You know what I mean? Yeah.
Yeah. Uh although a tequila Alexander, no. Now that I look at it, tequila. Tequila Alexander, no thanks. I'm trying to think, what would butterscotch tequila taste like?
Wow, it's butterscotch tequila. Kind of vegetable, tequila notes, and butterscotch. I'm not feeling it, Chevron. Yeah. I don't know.
Is anyone feeling it? Uh look. No. I love to be wrong. Make a vial of this product, send it our way, we'll taste it on air, and we'll we'll talk about it.
We'll try to figure out what we think it's good for. All right. But like I was with you, I was like, oh, butter scot, bubba, and then I reread tequila. I don't know how I feel. Unless it's an extremely neutral tequila, in which case, then why tequila?
Yeah. Okay. Uh this one from Kim Yardi Ferre. Well, that's how it's said to pronounce it. I hope I got it right.
How do you pronounce it with the French? Give me some French. I don't know if it's French. But no, but it's it's written like it's pronounced French. Kim Yardiferret, if that's it.
Yeah, yeah, yeah. That's why we have you around, dude. Yeah, thanks. No other reason. Yeah.
You know it? Yeah. Uh, what's your recommended temps for roasting chicken? This is a complicated thing, Kim, that you're doing here. I'm thinking 300 Celsius, give me that in Fahrenheit.
That's like a lot. 572. Yeah, it's roughly infinity. I'm thinking 300C for 15 minutes in my pizza oven, then slow cook at 90 C, so under for three hours in my rotisserie oven, then re-sear for 20 minutes at 200C, which is like 450 or something. Uh, but I'm sure you've given this more thought than I have.
I read long ago that Heston Blumenthal recommends 120 all the way through and then deep fry to sear only at the end. All right, listen. The magic secret is that once the temperature of the chicken skin goes over 100 degrees Celsius, then uh the inside of the chicken is going to cook at 100 degrees, no matter what. Right? So uh manipulating the outside temperature is really just about manipulating the skin.
Period. So in general, what I do, and the rotisserie is good at this, is control the radiation that that that is hitting it. So if you have a rotisserie oven, right, real rotisserie, it's probably got a lot higher incident radiant heat like that. So even if the air temperature is 90, right, then the rotisserie skin. This is why rotisserie is a great way to make a chicken.
And in fact, there's no need to do all of this massive researing ahead of time. Like the rotisserie, it's like, you know, if it's getting too brown, you can just pull it away from the radiant heat and let it keep going until it gets in. But it's really an kind of an ideal way to do it. If I had a rotisserie, I would cook my chickens in a rotisserie. I like rotisserie chicken.
What do you guys say about rotisserie chicken? Yeah. If you're roasting it in a conventional oven, which it sounds like you're not, nice thing about a pizza oven is because it's so hot, you can get radiation all the way around it. But most people, when they put their chicken in the oven, they uh for the pan dripping, what happens is is that you lose almost all radiant heat off the pan because it fills with liquid. That liquid doesn't get too hot.
And then in essence, there's no browning of the underneath of your bird. So you want to lift the bird up so that it can see the oven walls all the way around. You don't want to get it too close to the top of your oven because if it's too close to the top of your oven, it's gonna uh scorch there. Not huge problem if you just uh aluminum foil it. Uh like that'll kind of like but you have to keep an eye on it.
Is this any of these answers any good? Yeah. All right. Rob Pasco, in the last episode you mentioned adding glycerin to add body to a hoo-hoo-isky highball. What percentage glycerin would you start at?
Uh, you know what? I should know this, but I just make sure that I don't go over about five mils per drink, right? Uh I just I usually add it by eye, and I usually add closer to five mils per two drinks. I mean, I would say that I add less than a percent. Like uh in general, somewhere between one and two percent.
Uh I made that up, but just do it by eye and taste it. Uh Mark Siegman, we're doing a kitchen remodel. Uh we did this one. We did it. All right.
Now we have the two Discord topics that people want you to weigh in on. What's that? What are your thoughts on crispy versus crunchy? Uh when we talked about this. I don't know.
If I knew, if I knew, I think crispy, so like so like a baguette is crispy and a Sullivan's loaf is crunchy on the outside. Crunchy means thicker, it goes crunch. Yeah. Like a Dorito is crunchy. And this is what I was told by someone.
A Dorito is crunchy, and one of those thin laser wise chips is crispy. I like that. Yeah. It came back to me. That's perfect, actually.
Yeah. That works. Forget who said that to me. Thank you. Uh and then one more.
Okay. General one that this topic has actually blown up. Um, I had a sandwich-related question that might require a diagram, but when eating a sandwich or a burger slash burgaloid, do we grab the sandwich front facing thumbs on the bottom of the sandwich, bending elbows to bring it to the face, or inverted overhand grip, fingers on the plates side of the sandwich, flipping it 180 to bring it to the face. No. Does the latter insult the sandwich maker by inverting the order of ingredients?
Insults God. Like, I mean, like you you pick it up, you eat it, and if the bottom sogs out, blame the person that made it. Yeah. If it has started to sog out, then you can flip it on your plate, but you have to put a look of disgust on your face because you have been done wrong. That's my thing.
You know what I'm saying? Sure. What are your thoughts on the tiny bun that all the stuff extrudes out of? No. No.
This is why you know what I really enjoy? The oversized English muffin. Remember when remember when Thomas's was like, you know what? We're gonna make an oversized English muffin. We know you guys want to put burgers.
You know what I mean? Yeah. Yeah. I feel like uh my my mother-in-law makes a lot of English muffins. I'm gonna ask her to make some burger-sized ones.
I like English muffins. Yeah, they're good. Good product. Yeah. Uh Mike Henderson writes in, I have a question about stirring wand that uh what is the actual mechanism that speeds up chilling and diluting?
Is it the friction between the ice, liquid, and glass that speeds up melting, or is it simply pushing all the liquid into contact with the surface of the ice or a combination of both? Not the friction, it's just a it's just the convection for you're just increasing the massively, the convective uh uh heat transfer ratio. Um I uh do bartender trainings, uh, I say it's a combination, but I'm uh not 100% certain, so I thought I would ask. Love to hear your thoughts. Thanks.
Listen, the wattage when you're stirring, the wattage is extraordinarily low. Like frictional heating uh is a huge factor in a vita prep because you're dumping hundreds of watts of power at thousands of RPM. But in a in a in a you know, in a regular stirring kind of a situation, the wattage is like exceedingly low. And all frictional heat uh you would notice based on the power you're putting into it. Was that a decent answer?
Yep. Kyla Ruder writes in, hey Dave, is there a way to find the individual citric malic acid levels of an ingredient so that we know the amounts to add in order to replicate the acidity of other components such as limes? Basically, I'm looking for what a fruit offers naturally a starting point to mimic the lime acidity. Thanks. In general I look at the USDA's published uh fruit numbers for single strength juices and then uh and then that's how I go.
I just look on the internet and pray that I get it right. Uh all right try to get one more Joe Waterhouse. Hey Dave I've been thinking about tap cocktails for a while now and I wondered if you could uh wait I wonder if you could to me I don't understand the question you John you get that one there. Alan uh Cartellano wrote in hey Dave I hope you're well can ask you a question I've infused rum with coconut cake coconut flakes and pineapple skin what is the base for the clarified painkiller milk punch it came out absolutely and deli which is the base it came out delicious and super clear but as soon as I add ice or even keep it in the fridge it will go cloudy do you think it is the egg in the cake or the oil and the coconut I would guess it's the oil and the coconut should I fat wash it before I milk wash I wish I had made a rotov app. I wish I had a rotative app thanks.
Yeah try that but just let it get cloudy my friend just let it get cloudy cooking issues
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