Hello and welcome to Cooking East. This is Dave Arnold, your host of Cooking Issues coming to you live from the Heart of Manhattan, Rockefeller Center, New York City, News Dance Studios, joined as usual with John and Farmy. How are you doing, John? Doing great, thanks. Yeah, got Joe Hazen rocking the panels.
What's up? Hey man, great to see you. Great to see you as well. Last week we weren't here because of the COVID. I had the COVID and we missed Edward from Edwards Age Meets.
I was very sad about that. We did get the meat though. That's true. You could talk about that uh later. Uh a little bit later in the program, I think we're gonna have from the upper upper left uh Quinn, but I think he's dialing in a little bit later, feeling a little bit under the weather.
Anastasia the hammer Lopez on an aerial plane, so cannot call in. But thank goodness, even though he has been sick, we have from that other coast, Jackie Molecules. How are you doing, Jack? Yo, I'm recovered. I'm good.
Uh you're feeling well. You sound good. You sound recovered. Yeah, it was real short for me. It's like a cold.
I I wouldn't have even known I had COVID, but I had a bunch of people coming over, so I tested for for giggles. So I didn't lose my uh, you know, and I had it. Oh wow. Yeah, I had it. Did you have the the COVID or you had something else?
No, they didn't say it was COVID, but sure as hell felt like it. I was knocked out for like a good week. I like how that, but you still have your taste and everything, right? Oh, yeah. Yeah.
That would suck too. I I like uh I thankfully the as as good as my taste has ever been, it is now, which is good because I'm back in uh in bar in bar development uh in bar development now. So I was a little bit nervous when I came back positive. Because sometimes even if you don't have like terrible, terrible symptoms, you can you know knock out that knock out that taste for a good long while. So hey, I think we might have Quinn on the phone.
We already have Quinn. Hey, Quinn, you're back? You're back? Great, good. Great.
Good to hear you. Good to hear you. Nice. So, uh, for those of you listening live on Patreon, calling your questions to 917 410 1507. That's 917 410 1507.
And you can only do that if you're on the Patreon. And John, why don't you tell them how to do that and why they might want to? Patreon, or go check out Patreon.com slash cooking issues, and you can find out uh, you know, all the different membership levels we got, all the awesome perks uh that go along with it, including discounts with our friends like people from uh Edwards Age Meets, uh, Kitchen Arts and Letters. You get access to the Discord, you get the video feed. Um there's just a whole bunch of great perks, so yeah, check it out.
Patreon.com slash cooking issues. Yeah, you get all sorts of stuff. For some, for instance, like uh Fabian uh von Howski, you know, uh I call him fabulous, uh, from Contra, he's like, Dave, you posted a freaking like gelato recipe. I'm like, I did not. I did not.
I was like, Quinn did. Yeah. Yeah. So I was like, you need to keep that straight. Like, like most of the time these days, if it's gonna be on our uh Patreon you're gonna get a recipe for gelato, it's gonna be Quinn.
Yeah. So you want to tell them in a or the calculator based on your recipe, like with the um the key line pie acid adjustment. Yeah, yeah. We got a bunch more of those. We got a bunch, uh how did it become uh like I missed the whole thing where a collaboration got shortened to collab and everyone started doing it, and Dax like years ago was like uh collab.
Well, what the hell are you talking about? And like first of all, collaborations didn't used to be a thing, really. You know what I mean? It wasn't a thing. Anyway.
Or they didn't even call they didn't call them collaborate. I bet you there's most of these things aren't collaborations anyway, right? Like it's just like, how about I use your name, slap it on my product, and we call it a collaboration, you know? Yeah. Which is weak.
It's weak. Marketing, man. Yeah. Marketing is such trash. You know what I mean?
Yeah. It is, I agree. I hate it so much. And like, you know, separating marketing hoo ha from real hoo-ha is like so complicated unless you're actually an expert in the field. Like anyone who's listening who's an expert in their field, whenever they read anything in their field written by not an expert or even an expert who's trying to push themselves, you're like, that's horse hockey.
That's garbage. That's bull. You know what I mean? But then everyone outside believes it because they have no freaking frame of reference. So I assume that if in my field that's the way it is, it's that way in every field.
You know what I mean? Yep. So the more like the the less I know some about something, the less I trust what people tell me about it. A hundred percent of the time. You know what I mean?
Anyway. Which is not which is not a reason to have to go to learn everything. You know what I mean? You can't you can't do that. Just go through uh life with a healthy distrust of everything you hear.
Alright, so what are you guys uh I know everyone's been uh uh under the weather except for John. So uh any anyone have anything interesting from uh last week before we uh get to the uh questions or she what do you got? What do you got? Before I got it uh before I got sick, we uh went over to Yang's kitchen, which I had been hearing a lot about, just place in Alhambra. Um and had it's it's just sort of like uh I don't know what what they actually I guess they call it Chinese fusion, right?
And then they do a brunch. They made this cornmeal mochi pancake, what that blew my mind. So you're saying fused with what though? So Chinese fused with Japanese, fused with like I know that's a silly thing. Chinese fused with like market driven whatever American, I guess, whatever you call that.
Alright, so when you say mochi, they probably used mochiko, right? So mochi flour and and cornmeal, so it's it was gritty and stretchy at the same time. Yeah. Good? Then it was so good.
It was so, so good. Yeah. I I made the mistake. I made the mistake in pancakes this weekend of mixing. So, you know, do you guys like in pancakes?
Do you like that gritty feeling of cornmeal or in in corn like do you guys enjoy the grittiness of cornmeal? In general, I do. Yeah. Okay. So you can affect the texture of uh cornmeal things by how long you rest the batter, right?
Because it depends that that's going to change like kind of how much hydration, depending on the grind of the cornmeal. So I made the mistake of putting coarse rice flour into a pancake because whenever I clean my mill, by the way, you should not clean your coffee grinder with with rice. You guys familiar with cleaning grinders with rice? Yeah. So white rice.
White rice. Because the idea is that white rice is A, real hard, right? And you know, kind of vitreous, and B, it doesn't have a lot of fat or anything on the outside or because it's been polished already down to white. So it acts like little abrasive stones and rips all of the crap that you've gummed up your stones with off, right? Now, the same thing holds true for coffee grinders.
Except uh grain mills are meant to mill really hard grains. Coffee isn't actually that hard. And uh, for those of you that grind coffee a lot, uh, you know, you you've noticed maybe even like the brevel grinder, if you put beans that are very light in them, beans that are very light haven't puffed up as much. They haven't got as much pyrolysis. They're literally denser, and they're much, much harder than uh a dark roast bean.
So if you pick up a dark roast bean, you can almost pop in your hand, like smash it into into dust, right? Whereas the greener ones, the ones that are like, you know, uh like tan colored when that they're roasted, those things are are are much harder, and they can choke out a uh a grinder. So I used to have a brevel grinder as part of an oracle coffee uh thing that if you put too light a roast into it, the clutch, the safety clutch would engage and it wouldn't be able to grind anymore. Most grinders don't have a safety clutch in them. However, rice can be hard enough to damage the grinder.
So you don't want to put uh regular white rice in, but you can put minute rice. So if you want to grind with uh if you want to clean, you don't want to buy the the actual stuff to clean out a grinder, the actual stuff that's made for that. Uh you can use minute rice because it's par cooked and so it's more porous and cracks a lot easier, isn't going to damage your your grinder. In a grain mill, I'm allowed to grind rice. So I grind rice and boom, so you put it like semi coarse and you just put like, you know, a you know, like a hundred, two hundred uh grams of rice through it, cleans the cleans the burrs out like nobody's business.
But I made the mistake of putting it into the pancakes, cooking it right away. Those little rice things didn't hydrate as well, and coarse rice flour bits, not as nice as coarse cornmeal bits, a little harder on the harder on the chew, a little grittier. So yeah. So I had a related mistake to your uh revelation at uh at uh Yang's there. I don't know.
Cool. You're like, don't care. So uh well, I care. Yeah, yeah. It's interesting.
Yeah, yeah. What were the toppings you put on it again? Uh just whipped cream and fresh berries. Yeah. Yeah.
Uh were they freaking Harry's berries? You'd freaking LA garbage can with you with your good products. Oh, blueberries, blueberries. Like, I'm so jealous of like the berry game that you guys have over there. So jealous of it.
You know what I mean? I mean, like, yeah. I mean, blue blueberries, it can chip. We can get a decent blueberry. Yeah.
Like I love blueberries, by the way. Me too. I don't do you like small tart or big water balloons? I like small tarts. Yeah, definitely not the water balloons.
That's disappointing. Yeah, no, no. They do I have had big good ones. That's nice. These were big good ones at Yang.
Really? They were big, but not tasteless. Yeah. Yeah. Someday.
I've done the Harry's berries thing. Someday I'll do the Oregon like small fruits, like uh bonanza and go up there and get all of their all of the bramble fruits. I find bramble fruits, you know, raspberries, blackberries almost always disappointing compared to what they could be. Yes. You know what I mean?
Yeah, I love a good raspberry. Oh my god. Oh my god, right? Yes. Right.
So good. I even really, really love a good blackberry. I can look over the the core, the hardcore. That's probably the hardest fruit to find tasting like remotely good. Yeah, just always such trash.
In my area, they're just everywhere. Yeah, well blackberries. Well, actual blackberries. Like we get wine berries, which are are good, but they're hard to they're hard to. No, they're blackberries around my house or at like it're good.
Yeah, I mean, yeah. Yo, I didn't ask if you had around your house. I said, Are they good? No, I'm kidding, I'm just messing around with you. But uh, I mean, because like to me, the mo the big the biggest problem with blackberries is a lack of acidity, right?
So like a lot of them are low acid, um, and then the texture is unacceptable. Well, if it's just tastes like slightly sweet water with that with the core in the middle, I don't love it anymore. You know what I mean? The other problem is, and since you don't have to buy them in a supermarket, Quinn. Uh the problem with supermarket blackberries is often the only flavor they have is a slight flavor of mold.
You know what I mean? Like they get a little moldy in them and then and then that's all it that's all that's all they wrote. You know what I mean? But uh a good black a good blackberry is a great thing. Yeah.
Yeah. Yeah. What other berries do you have growing on there in Vancouver Island? Uh I don't know if they're local local. But sometimes we bring up the store.
Uh these things called Kerries. Have you ever heard of those? Tay T A Y? Yes. No.
What are they like? What berry are they? They are they're they're a brambleberry. They look like a raspberry. Slightly longer.
They almost look like a dark red uh mulberry. Huh. But they're they're from uh they're from a bush, not from a tree. They do look kind of like a mulberry. Yeah.
Good. What they're they they're like a raspberry, a slightly strawberry-ish flavor as well, and then slightly uh floral. They're very good. Sounds good. Sounds like I would like that.
Also, mulberries almost always disappointing. Yeah. Yeah. A good mulberry, good. Good.
You know what I don't really like? Dried mulberries. I mean Ever had they're fine, but they're fine. But they're not like, ooh, I can't wait till I can't wait till these things are dried down. You know what I mean?
Yeah. Also, mulberry is so messy. So messy. So messy. Um and not just on the street, like in your hands.
You know what I mean? Yep. Shad berries, June Bush, have a little bit of that bleachy flavor. Do you like that? Like Juneberry service berry shad berries?
I don't know if I've had any of those. I mean, they're they grow around here. They're not commercially available, but they they grow around here. But you know how some berries, the skins have that kind of little bit of a bleachy hit to them. They've got that.
I used them in a in a drink a couple of times, but it's a pain. To hire someone at bartender wages to go out and forage for you in New York City. Yeah. Not a it's not a thing. And then you know, do you know that for a fact I like listen, people in New York City, I know people that have been approached.
I've been approached, and they're like, you can't do that. And you're like, um, yes, I can. And people are like, what? No, you can't. I'm like, oh yeah, yes, I can.
And they're like, but I'm like, well, you go find the statute that says that I can't eat these mulberries now. Like, bring it back to me, and then I'll give you half of mine. You know what I mean? It's like, you idiot. You know what I mean?
Like, come on. Yeah. They're gonna end up on the ground. Do you know what you know what I've never scavenged for in this city? But I should, if I I don't have the stomach for it, is the ginkgo nuts.
Ginkgo trees, the the vast majority of ginkgo trees in the United States, well, they're all cultivated, right? There is no such thing as a wild ginkgo tree in the United States. Uh they're all cultivated. The vast majority of them that are younger than I think 60 or 70 years old, 50 years old or something, are male because they they are uh there's male and female ginkgos. They don't have the same, you know, they're not either perfect or you know, the male and female on the same tree.
The females make ginkgo nuts, the males don't. Ginkgo nuts stay hink ink ink. Sting stinky. Stinky. Stinks, stinky, thinks.
Oh my god. Terrible. Oh my god. Like sick. Oh, yeah.
Like vomit, like butyric acid, like gross. And you step on it and they're slimy. So you step on it with your shoes and phoboom, and then you can link because they drop a lot of them drop at once, and then you got like uh just a like a whole ground cover of of stink slime. And you can smell it from like half a block away when that when that thing happens. So pretty early on, once these trees reach maturity after they started cultivating them, people are like, no, not so much.
Not so much. But uh I know of very prolific uh female ginkgo tree in the New York Botanical Garden. That one you are not allowed to freaking forage. You cannot forage a dang thing from the New York Botanical Garden. So do not attempt.
But in my community garden, we also have a female ginkgo. So I'm thinking maybe I'll glove up, because the nuts, once you like wash off the stink, and then you, you know, you cook them fresh, they get that green, that like hyper green look once you peel the outside off and they look green. I'm kind of excited to try the, but I don't know, it's such a pain in the butt. Have you ever tried to bring fruit into the botanical gardens before? No.
Get ready. Oh my god, dude, you get pinned up against the wall, like searched, everything. I swear to God, we brought strawberries. They're like, no, no, everyone pull everything under your bags. Oh man.
Wow. Man. I mean, I brought in like bagels and locks. They don't yeah, that's fine. You're not growing locks for little locks bushes there.
They are growing strawberries. Yeah, I mean, in fact, one of the best picnics I've ever had, I made bagels and I made locks, and I bought Russ and Daughters cream cheese, and we went in when the magnolias weren't in full bloom, and we had a picnic under like one of the giant magnolias in like full. We haven't had an amazing magnolia because it we've had weird temperature swings right around magnolia time here. But like, oh my goodness. Bagels and locks under the magnolias and in the Bronx.
Ugh does not get better. Rip and seltzer, have some rip and seltzer. Yeah. Perfect. Yeah, man.
That's life. Uh how do we get on berries? Oh, the pancakes. Here's my issue on pancakes. Did you let any of the mochi pancakes sit around until it got too cold?
No, I didn't. Housed. Uh for a while I was on a mochi kick. Because I don't know if you remember this. I had a mochi maker.
I still have it, the tiger brand mochi maker, which is actually really cool. If you have like a lot of money and space and you're throwing a party and you want to do a mochi party, consider the tiger mochi maker. So what you do is you stick the sticky rice in and you hit steam. It steams the sticky rice for you, right? To perfection.
And then you dump the sticky rice into the bottom, and it's got like a little mini, instead of like a normal mixer, it's almost like a mixer mitts mixed with a little tiny fist at the bottom of the thing, and you just toss the sticky rice in whole, like you know, like a big pile of sticky rice, and it goes and it just beats it into a ball of fresh mochi, which you then flip the lid upside down, and it's a mochi holder to hold the mochi so it doesn't stick to stuff, and then you can uh roll it, like you wet your hands, do whatever you're gonna do to, or like you know, uh sugar, whatever you're gonna do to like let you pick it up, rip it into into balls, and fresh mochi is amazing. And I mean, I've never done a lot of side-by-sides of mochico flour, which is you know, dried mochi flour. But like it's basically the equivalent of maseka to to the muse what maseka is to tortilla is mochico is to mochi, right? But the fresh stuff is so great. And so what we used to do is we would make fresh mochi and then throw it into the waffle irons to do the mochi waffles, and they go sh and they puff out and the outside gets all crispy, and then you break it and it's super light and airy, super light and air, and you rip it apart, it's got this amazing texture, and this is a hundred percent mochi, right?
But as soon as it cools off, and then gets hard and loses its awesomeness, and then you're like, no. So, like, you know, like like in my in the best of all worlds, like someone would just sit almost like tempura. Someone would sit there, make you the mochi item, you would eat it and then walk away. And so that's why I never ended up using the mochi stuff in any kind of professional thing, because I couldn't stomach the fact that someone wouldn't eat it while it was still warm. Like I couldn't, I couldn't do it.
You know what I mean? I just couldn't. That's like with cocktails, like I really want them to drink it like pretty quickly, but we do a 15-minute test on all of our cocktails, and if they're not still okay after 15 minutes, I'm like, no, you can't serve that. You know what I mean? If it tastes like poison after 15 minutes, I'm like, no.
Oh, big news. Big news, people. So we did a side-by-side taste test yesterday. Oh, short, short, long, short, long and short. So at Booker and Dax, the first bar, I served all of carbonated drinks in liquid nitrogen chilled champagne flutes, right?
Theory being, I don't want ice in my carbonated drink. Those drinks, by the way, were higher alcohol than I typically make now. They were like 13, 14%. So they did lose their bubbles relatively quickly, et cetera, et cetera. People got ripped up on them.
Anyway, modern carbonated drinks a lot lower in in alcohol. At existing conditions, we did a side-by-side of Collins Glass with cold draft style cubes, although they were made by Hozazaki Corporation, versus in champagne flutes and the uh the what's it called, the Collins Glass won after the fi 10 to 15 minute test. And so I allowed them to go out with ice, but I always hated it. And like watching the ice mate melt, always hated it. Most people have moved to Collins bears now because A, they look cooler, and B, they don't melt as much into the drink.
The problem with the Collins bear, tell me about the way that so a Collins beer, for those of you that don't know, is like it's about an inch or so, between an inch and an inch and quarter on a side and as long as the Collins glass, basically the whole length of the Collins glass. And because there's less surface area, you get less melt. But I don't like those ice cubes hitting my nose when I drink. Yeah. Hate that.
Hate. Oh, by the way, I'm not even gonna describe this. Guys, look up if you can. There's a I don't even know how recent it is, but I uh it's recent to me. I just found it.
There's a super interesting study on the shape of ice as it melts. So if you if you if your drink or if if liquid that the ice is melting in is a very specific temperature, around between three and five degrees Celsius, if the liquid stays at that temperature while the ice is melting, you get these amazing shapes on the ice as it melts because water, as it goes between um as it goes between like six degrees Celsius and zero goes through around four four degrees, goes through uh a density inversion. So the densest water is at around four degrees Celsius, and uh uh above that and below that, the density kind of inverts. So if your liquid is around that temperature, you get these crazy currents inside as the ice melts and the ice turns into this like weird, almost like handle grip, like this weird like shape. So anyway, I digress again, obviously, usually.
But go look up the pictures because it's fascinating. I haven't thought of a culinary use for it yet. Although now when I pick a piece of uh a collin spear out of a glass, I can be like, I know the uh approximate temperature of that trinket was melting about four degrees. Anyway, so uh going back to what we were saying. So uh this time I ran the test with a Collins spear, but instead of a champagne flute, a bistro glass, which is kind of like the ball of a, it's like the the bowl of an AP glass.
And by the way, uh you should know that even the general audience now still gets a 10% off of, we were using glass van stuff, uh 10% off uh glass. Van glassware, if they go to the website and put in the promo code Dave Arnold No Spaces, Dave Arnold. That's me. And uh so anyway, we were using their bistro glass, which is kind of like an AP wine glass on a short stem, and this time not a champagne flute in the bistro glass, bistro glass one, because the other one had just diluted too much after the 15 minutes. And so we're going back to no ice in the carbs, baby.
Long way to get to it, but that's what happened. And to me, to you, probably not news. To me, huge news. Huge weight off my shoulders. You know what I mean?
Not just because those cocktail uh those collins spears cost like 70 cents a pop or some crazy crap. You know what I mean? But like I mean, come on. You know what I mean? We also did a test of shake ice versus uh the cocktail cube, whether we're gonna like use shake ice or cocktail cube, and it's close.
I need to run a couple more tests, but it's looking like we might not even use shake ice. We might just use the cocktail uh cube. So I'm gonna maybe put my money where my patent is. There we go. You know what I mean?
Anyway, uh what I what was why was I talking about that? I don't know. I don't know. Yeah. I don't know.
So we were supposed to have Edward from Edward's Age Meets on last week, and I was kinda sad that I had the well, I was sad I had the COVID for a number of reasons because it also threw the uh the development time for the bar kind of uh out of whack. But uh we did get the meat anyway, people. So uh what'd you do with it at the at the bar there? Uh we had one of the longhorn Denver steaks, um just seared it up and it's like a midshift snack kind of thing for us in the kitchen. It was very tasty.
What do you uh you know I hate tasty. You know t you know tasty to me means poisonous. Yeah, no. So Edward was saying this cattle is uh he's working with a local rancher uh out in California and with a custom feed, and I think it gets let me see. Molasses is part of it.
Um hold up two seconds. He texted this to me. Did you get any like flavor difference on the meat? Or you like I think the molasses came through a little bit. Um this is our own line of beef that we are raising and producing.
It's a mature longhorn steer over five years old. It is pasture raised and finished on a diet of barley, hops, and molasses for 120 days. Then the product gets put through his dry aging program. How yellow was the fat? There wasn't that much fat on the steak, the the Denver cut.
Because I've had uh the the old the oldest steak I had, I remember, remember like like a year or two ago. But it w it was like uh Noah Prime or whatever. It was some uh the in Brooklyn. Anyway, like uh it was I think grass for almost forever and the fat was like liquid. Yeah, it was crazy.
And you know, the the issue on meat that old is you have to like the texture of the old meat because it is gonna be different. Different like different and and not as soft. So if you want soft, like you know, young meat is the way to go, or else I mean I'm sure dry aging is gonna increase the proteolysis, so it's gonna break up the fibers a little more, but it's just you can't get around that. No, you can't. You know what I mean?
So you should still have a little a little chew to it. So not in a bad way, but yeah, yeah. Right. You just gotta re-jigger your your meant mentality, like maybe slice it differently. You know what I mean?
Exactly. Yeah, real thing, yeah. Yeah, yeah. I got the uh the petite filet, which is I guess also one of these magical chuck, one of these magical chuck things. Like uh, you know, the chuck is this thing that's like this one it's all these different muscles, and so we tend to just like take it as a block and like cook it and and then it's not possible to cook like a chuck steak properly because no two muscles want the same thing to happen to them, right?
So anyway, so the petite filet, I forget which part of it is, but I got it in kebab format along with uh uh a dry-aged Australian uh ribeye. So I did only cerez all. Well, and low temp. I did because I have the pro, so it's big, right? And so and since I can't have people over because you know, we still have it going around my house, I'm clear now, but the rest of the house is not.
So I did uh I did salt down, because I now I salt now I I used to hate any kind of pre-salting on the meat because I didn't do the temperature drop during low low temp. So if you keep you know meat at the cook temperature for any appreciable length of time, it's the you start creeping above. And I don't really have a time to get into like activation energies and like you know why that's the case, right? But um if you want the meat to taste like 54-5, let's say Celsius, 54.5 degrees Celsius, you take it to 54.5 and then you have to drop it immediately. Otherwise, over time, not instantly like it does when you're using high heat, but over time, that temperature will creep the apparent temperature as if you were in the instant apparent instantaneous cook temperature will creep up and up and up and up.
Not up and up and up, but like about two or three degrees, right? Over time. And so if you salt beforehand and you cook to the instantaneous uh temperature and then hold it, it gets firmer than if you didn't salt it. So you have longer when when you haven't uh salted the hell out of it to ride it, chill it, and bring it back up again. If you just hit that that like like instant equivalent temperature pretty quickly and then drop the cook temperature down to 52, which is what I, you know, that's the lowest I feel comfortable always circulating.
You can let it ride for a long time and the salt's not gonna hurt it. You can even chill it and bring it back up and it's not gonna taste kind of cured like like it used to. So for this one, um normally before I sear it, I I will so I I like to sear beforehand if I can. If I don't have time, searing after is the most important thing. But I uh I drop the temperature of the meat to 50 Celsius, which is really cool, so that when I sear it hard, I'm not gonna raise the temperature.
But the good thing about the Searsol, another patent. Uh the good thing about the Searzol is especially the pro, because the pro is so big, is that you don't get that much of a temperature rise as opposed to searing it in a in a pan. So I didn't need to drop it. I kept it at 52, pulled it directly out and seared it with no rest, no, no drop. So I just did a I the kebab pieces, I I put them on a skewer, and then here's my trick to not have the bag pop.
I stuck the last piece of meat on the end of the skewer. I cut the skew my metal skewers short so that they fit into a gallon Ziploc bag. Then I skewered up the kebab meat, salt, pepper, let them sit along with the meat, salt, pepper, sprayed uh grill pam. Do you use grill pam? I have.
I only use grill pam now. Yeah. Because it doesn't have the stuff in it that's gonna gum up your pans. Yeah, I've never. So I don't even bother keeping the other one in the house because I don't want my stuff to get gummed up.
And so even though even when I'm don't need it to be grilled pam, it's grill pam. So I grill uh I grill pam it and then seers all it all sides in the Ziploc bag with uh oil, phew cirked it at 545, four or fifty minutes, dropped it, let it ride 52, pull it out, seersol the hell out of it, and huge win. And those mini skewers in a gallon Ziploc bag, money, money, money. Because I have the the bamboo things, but how many times have you accidentally lit a bamboo skewer on fire? Yeah.
Oh my God. Also, they're round, so you can't turn them. Like the flat, the little flat metal ones, they turn meat. You know what I'm saying? They don't just slide around though.
Yeah, yeah. Yeah, yeah. I hate that. Yep. Yeah.
Bamboo skewers, also, a bamboo skewer. Here's the thing. If you leave something on a bamboo bamboo skewer, not beef so much, but chicken, especially. If you bamboo skewer chicken, right, the moisture when you cook in the chicken swells the freaking wood. And then the wood goes and grabs on to the chicken for dear life.
This also happens sometimes on shrimp. So when they're hot, most of the time when I serve skewered meats, I don't actually leave them on the skewers for service. I strip them into a bowl with sauce so that people don't have to deal with the individual skewers. Because I'm not like, it's not the 80s. I don't have like, I'm not like, here's a chunk of undercooked onion, here's a poorly cooked mushroom, here's an overcooked piece of meat on a skewer and you eat it that way, right?
Which is how we used to do it in the 80s. You know, here's a tomato that is no parts good. You know what I mean? Like, you know what I'm saying? You don't soak your you don't soak your wood skewers?
Uh if you soak them, I think I've had it grip even beforehand. Even if you pre-soak, it doesn't burn as much. But when you strip them, it rips the meat apart. And splinters, too. Yeah, but you know what?
Maybe I don't pre-soak enough. How long do you pre-soak? I was I used to I don't I don't never had to really measure time. It was like whenever I was preparing something, I just throw it in the water, and then by the time I got to the grill, it was they seemed to be ready. Yeah.
All right. Maybe it's just I'm impatient. I mean, it's not like a cinnamon toothpick. How do you make a cinnamon toothpick? You ever made cinnamon toothpicks as a kid?
Nah. You weren't one of those people that sold cinnamon toothpicks to the kids in like aluminum foil. Oh my God. I wish. Oh my god.
I used to like the mint toothpicks that you would get individually wrapped at the diner. Oh my god, what are you guys doing? The cinnamon toothpicks, you can make them at home. It was like a sweet cinnamon oil. You soak them in the toothpick, and the longer you kept them in, the hotter they were.
I always go to this one guy, because he kept them in for like he'd forget that he'd have them. You put them in your mouth and your tongue was incinerated. Oh, I'm the best. Oh my gosh. Cinnamon toothpicks, you gotta bring back the Joe Hayes and cinnamon toothpick, dude.
Yeah, man. All right, okay. Have you ever hey Jack, you ever had this? Or Quinn, you ever had this cinnamon toothpick phenomenon? No.
No. Never even heard of it. Uh uh I I'm still stuck on grilled pan. What's grilled pan? Pam with an M.
Like it's spray grease. Yeah, but like it doesn't have we only have regular pan. No, come on. Canada, get with the times. You have it.
Do you know what else you have in Canada that I've never seen before? Have you heard of the Texas Mickey? No. What? It's Mickey is the largest size of liquor that is sold in the in uh North America.
And they only sell it in Canada. It's like How many handles is it? It's like a gallon. Yeah, it's like uh maybe you know John can look it up. But the Texas Mickey is so big that you don't pour it, it's got a it's got a squeezy pump on the top, and you dispense it out of a squeezy pump.
Why it's called a Texas Mickey, nobody knows, because they don't sell it in Texas or anywhere in the United States for that matter. Only in Canada. Quinn, you're you're you you and yours aren't a Texas Mickey kind of a family? No, we are not a Texas Mickey kind of family. Although I do have something to talk about, actually, despite uh all the goings on, and speaking of skewers, we actually did a whole registery pig on Sunday.
Ooh, okay. Now I'm I'm going to uh I was gonna say grill you, but that would be terrible. So I'm gonna pester you. Yeah. What kind of uh what kind of motor do you have on your rotisserie?
Manual. Okay. All right. All right. And what kind of old school?
What well what kind of skewer? How long wait, manual? So, like, how many people did you have like like working the thing? I mean, it was like, you know, we switched out it was like I guess three to four capable adults. Over how many hours uh it was okay we have this running almost joke like we always ask the busher for a suckling pig.
Yeah, it's always it's always too big. It's always too big. It's always too big. Yeah, yeah, yeah. So this was the smallest one we got.
I think it was 30 pounds. All right. Alright, it's still big. I think it was only about like a a four or five hour cook. Only so that means each person was doing over an hour of constant cranking?
And you didn't have a Texas picky. Honestly, I don't I don't even know what the outside looked like. But someone kept saying that someone was sending it. So I assume they were either spinning it or just monitoring it. I don't know.
Was it volunteer? I mean, what was going on? You told him picked like it was like like lottery? It's like everyone was just hanging out. We did like an three week Canada day celebration.
Yeah. I mean, I don't know. The idea of sitting there, I mean, that's why they used to have spit dogs. Remember Spit Dogs? Yeah.
Yeah. Yeah. Like uh Man, Quinn, that is not a job I would want. I am glad that, you know, your family did that. How was the pig, first of all?
It was pretty good, actually. Yeah. I hate buttons on on getting the um focusing getting the like, you know, the legs and the shoulders to a certain temperature. Right. Make sure they're tender.
Did you use combustion ink thermometer for testing? No. Next time. Make your life easy. Next time, maybe.
Yeah. Next time. You have two combustion ink thermometers. By the way, first time ever, I was showing somebody I was showing the team at the bar that the temperature of uh of um beverages goes up as you carbonate them because of the heat of solution. It's like actually like, you know, the the energy level changes, the heat, the temperature of the fluid goes up just by putting carbon dioxide in it.
So I threw a combustion uh uh ink thermometer into a carbonator bottle, and it's the first and only time I've ever punctured a real soda bottle like that. I've had Fiji bottles fail catastrophically, spectacularly, and embarrassingly before because they're not meant to carbonate. But this one I'm like, I'm talking, you know, like I always talk when I'm looking at like this, and boom, the thermometer as I'm going up, I'm sh like it was fine. It was fine. And then I'm like, you're not shaking it hard enough.
You're not gonna get good transfer. So I go boom, boom, boom, boom, boom, pop, and it goes, and all of a sudden, like cocktails start spraying everywhere. Although it was first and only time it's ever ever happened. Anyway, all right, so uh, and so how was the pig though? Yeah, the pig was good.
Yeah, we did like uh salted it, and then we had like a a brush of like vinegar, salt, herb, begilla, you know. Yeah, yeah. But like vinegar, vinegar vinegar base, like almost like North Carolina. I would say, yeah, almost almost like I was I think I've seen it like Argentinian style where you like just brush a silk flavorful solution over it. I don't know.
Like there was no like um we didn't dress the meat after with a vinegar based thing where you were just brushing it with the solution while it cooked. Right. Well it's not like you can really pull the meat on a pig that small anyway, because it's like so close to the bone, and it's it's more about the ski I mean the skin and the how's the skin? It's uh skin. We got like a few, the fire was too hot at the beginning.
So we got a few burnt spots, and then I don't think the rest of it rendered as nicely as we were hoping. Oh man, to me it's I mean, again, the meat inside was pretty tasty, and we had a lot of bones. My dad's making a giant batch of cork stuck, so yeah, you got a lot of bones on those suckers. It's like it's it's not a very uh it's an expensive way to eat. You ever have in uh you ever have in Spain the super baby pigs that like come on?
Oh my god. The ones in the ground? Oh no, but they they cook them in like an oven, but they're like the earthen oven ones. Yeah, they're like, oh my god, the skin is like and then the fat like comes out. What's what's what's the skin called when they they make those like the the like uh in Spain?
I don't know. Yeah, like even like a Cuban like has uh the um they just sell this uh the skin of the chicharron? Like all the dressing. Yeah, yeah. But there's a million different kinds of like there's a million for every country there's their there's a there's a chicharron like to to have.
Uh anyway, I'm glad that it was actually I'm so glad it was hand uh turned because now I don't have to imagine those terrible rotisserie motors. Yeah. And then the breaks free. I didn't hear a struggling motor in the distance. So I I think it was entered.
I'll double check with my dad later. Wait a minute. This isn't something you already know? When when this was being planned, you weren't like. I wasn't outside.
Yeah, there's no Google Doc for this. Come on. Come on. Yeah, you didn't know. There wasn't like a calculator that they that your family could look at for uh time and time.
Your arm looks like a distant advisor. I see. I see. It was Canada today. Yeah, yeah, Canada.
All right, let's uh let's get to some questions, rip through that, and then uh we could talk about the I actually did do a very interesting cooking related. Oh, before I go to cooking related thing, I think remember uh I've said this a million times, it's in the book, that uh when you make a comparian soda, you have to add the acid right before you serve it, because if you store it, it gets super super bitter. Theo, our head bartender, uh was doing a genshin drink, and if you store the genshin tincture he makes with acid, it gets too bitter. So we think it's the gention, right? So it's it's like the genshin, like store gention steeped without acid, stored with acid gets bitter.
But we're trying to figure out all of the different ways to go around it to see whether we can land a hone exactly what's going on. I've talked to started talking to Ariel, so we're on it. So we're on the gent the genshin problem. The genshin. Um writes in Azou 14.
Now listen, a zoo has a drinking contest. Uh, we do not I do not condone drinking contests. No, like Edward Fordy's hands, nothing like that. It's irresponsible, right? So, like, even if you're young, I r I promote like uh responsible good drink.
I'm not saying don't drink. I'm not like obviously, you know what I mean? I drank. But I mean, I think speed challenges, I don't even do food speed challenges anymore, but I think it's better with food than it is with liquor. Yeah.
You know what I mean? Because like after you've made a poor food decision, then pretty much you don't make any more poor decisions because you're like, uh and you're just seated. But after a poor liquor decision, you can make further bad decisions that really impact your life in kind of a bad way, other than we you know, we also have for the Fourth of July coming up this Thursday. Yeah. A lot of bad decisions.
A lot of driving, people blowing their hands off with fireworks. You know what I mean? Definitely if you're lighting fireworks, light them sober. Yeah. You know what I mean?
Definitely if you're lighting fireworks, light them sober. Um or you know, have a designated lighter or someone like that. You know what I mean? Who's like not gonna be anyway? So my friends and I have a summer bucket list challenge, and one of the uh challenges is to finish a fifth, uh now for those of you that don't know what a fifth is, a fifth is uh the way booze used to be sold in the United States of America.
It was a fifth of a gallon. Typically when you say a fifth, it's like a fifth of whiskey. So my grandpa was all about the fifth of whiskey. Uh a fifth is like ha it doesn't exist anymore. It's seven fifty now, right?
Which is not really a fifth of a gallon, but it's pretty close. So the seven fifty is still by some people called a fifth, and that's the standard kind of bottle unit here, but it's based on the fifth of a gallon. A handle, by the way, is based on half gallon. Even though it's not a half gallon, it's based on a half gallon, right? So a seven fifty is a metric fifth and uh one point seven five is a metric half gallon.
And that's why those two units of measure don't match up with each other, the one point seven five and the and the and the s and the seven fifty. So it's like, why doesn't it it it goes back to these like pseudo pseudo-imperial units? Uh, even though, of course, actual Imperial, like the British people never used our units. They used a different set of things called Imperial. So it's confusing and stupid, uh, as many things are.
Anyway, uh for the rest of this conversation, we're gonna refer to a fifth. This is 750. You good? Good. All right.
Uh this led to a tangential conversation among us if there was an easier way to accomplish this uh beyond doing a little over four shots in five minutes per person, uh shots being an ounce, right? Listen, let's think about this way. A 750 bottle contains uh 12.5 full cocktails with a two-ounce pour of liquor in them, right? 12.5 60 mil pores. That's what's in a 750 bottle.
So that's how you have to think about this consumption. So you're looking at trying to consume among five uh five people, I think, right? Among five people, you're trying to consume 12.5 uh drinks, 12.5, 60 mil pores in five minutes. That's about two and a half full-size cocktails a piece in five minutes. All right.
That's what you're looking at, uh, just in terms of numbers. Uh one of the suggestions was uh an attempt to make extremely high-proof jello shots. I argue that since alcohol inhibits gel uh gelatinization, this would be terribly wouldn't be helpful to be doing a crazy amount of jello, or at best have some fairly loos, uh terribly tasting uh jello. Anyway, regardless, I thought it was uh an interesting academic idea. It seems like gel-in and methyl cellulose would not don't use methyl cell, uh, have a higher tolerance to alcohol than uh gel and I experience using either of those.
J both gel and agar can go up to, I have done 20%. So you can do 20% uh ABV, and you know, you have to add more of it, right? But you can do 20% ABV, and what you do is you have to make uh the water solution, you hydrate the gum in that, and then you stir in the stuff because you can't boil alcohol. It boils at too low a temperature to hydrate either the jet gel or the agar. So you have to hydrate it and then warm the the alcohol just enough to not preset the stuff.
This is why agar is easier sometimes to do, but I've done it with gel and too and put it down. So at 20%, right, you're looking at uh 1.5 uh 1.5 liters of gel of uh of gelatin of j of goop, right? And among five people, that's like uh 300 mils of jello. But you're gonna be choking that jello down, and I think it's gonna get rather uh difficult. Uh a standard daiquiri as like standard spec dacquery is about 15% alcohol, so only a little bit less.
And so even though you have to drink uh 300 mils, uh, sorry, 400 mils instead of 300 mils, it's a lot easier, I think, to consume two and a half daiquiries in uh in five minutes than trying to choke down a bunch of unpleasantly flavored, uh high-proof uh like you know, 20 ABV jello stuff. So and it's gonna be a hell of a lot easier. What do you think? Yeah. Yeah.
But I don't recommend. Yeah. I don't recommend. Yeah. I don't think.
I don't recommend. Uh all right. Kevin, uh Kevin Young wrote in, you know, from Noma, our friend, our buddy, uh was on the air, brought me that sweet, sweet pork scraper, which I haven't used yet. I need to use it. I but I I I'll soon.
Anyway, uh, so going back, we haven't heard more information. He uh he's make they're making a stock with Conte, which is, you know, Gruyere similar. Are you uh are you hardcore on Gruyere Conte or like which one you go for? I mean, I bet you are. I like Conte a lot.
Uh but they're they're both great cheeses. Okay. I love them both. But yeah, if they were side by side, I'd probably go for the Conte first. Which is the one that lost its that we can fake call it, is it Grier that lost one of them lost its you know, legal protection here?
Yeah. Anyway. Uh so making a stock, but then wants to use the spence, right? And is wondering how to adjust the texture, what to do. And I had asked to do a dehydest, dehydration test on it to let me know what the actual moisture content of it was.
But I'm just going to tell you the best article I have ever read on the subject of stretchy cheese, like seriously, good article, is dairy pipeline. That's the name of the publication, Dairy Pipeline, sweet. Uh, how the cheese making process influences melt and stretch. And it's just a fantastic article. And like, you know, I'm not gonna right now like highlight all of this stuff, but it goes through it goes through like step by step, like um many things, calcium phosphate and the casein structure and how the amount of available calcium phosphate at any given time and the pH at any given time affects melt and stretch along with fat and with moisture.
And what's really interesting about it is that they talk about how adjusting the pH later doesn't necessarily bring meltability where you where you think it's going to bring it. And like uh like here's some short snippets, right? So if you have a um if you have low acid, right, a high pH, the calcium stays very highly bonded with the uh with the casein, and it makes for an unmeltable structure. Or if you go way too acidic and you strip all the calcium out of it, then it also becomes unmeltable again. So very high pH, low pH cheeses don't don't melt well.
If you uh do if you if you have your acid too high at the beginning, right, when you're making the cheese, then it leaches the calcium out because it's been replaced by hydro leaches the calcium out. Now that the calcium's been leached out, when you s when you set the cheese, am I getting it backwards? When you set the cheese, even if the pH goes back to where you want it, it won't melt right because you there's not there's not enough calcium left in it, calcium phosphate left in it to do what you need to do. I might be getting it backwards, but read the article, right? I'm not gonna go into nitty nitty nitty gritty, but just read the article because it'll do a better job of explaining it than I can on the air off the top of my head.
Um all right, but go check it out. And then Kevin, get us some more information, especially after you read that article, it's freaking good. Because all the the standard cheeses that we use that don't melt, right? Like uh the bread cheese that I made during the pandemic, the Eustilopia, however you pronounce it, and the or queso para fruit, all of these are low acid cheeses. So they're like renovated at like a fairly high pH.
Uh and because of that, they have so uh, you know, they they won't melt, right? Um I love those things. You like those things? Case of par for yeah? Yeah.
You like that you ever have that, Joe? What about you guys, Jack and Queen? Do you ever do queso para fruit? No. No.
Oh my god. Similar, similar to like a halumi, right? That doesn't melt. Similar to Halloumi, but a lot less expensive, right? If you get queso par free air, you can get like three times as much as you can for the price, same price as Halloumi.
Is that from Cyprus? That one? Halloumi? No, I know halloumi's from Greece, but no, but no, the one you're just talking about. No, it's like there's one from Cyprus that's a lot similar to Halumi, that's even better.
Really? Uh well, I'm sure. But cake queso para frère is just like, you know, Latin American. Oh. And it comes in the same block that you would buy like queso fresco in, queso, not queso fresco, queso blanco.
Like, you know, like it's comes in that same block, but it's uh it doesn't melt. What about those rope cheeses? Like the um the one that's like it it's like bound, like it looks like um Oaxaca string cheese? It's kind of like that, but from uh braided cheese. It's uh no braided cheese, it's like Hungarian or Romanian, and it looks like it's like the it looks like um I I can only refer to it like uh what it looks like is like like like the plumbing tape that has the paper that's wrapped around inside it.
I mean, that's how they do the Oaxacan cheese. That's why they're cheaper. Which I love, but you know, that's you know, also Oaxaca street cheese is amazing. Yeah, to me, the best tasting string cheese game I've ever had is in Turkey. Turkish shrink cheese is ridiculous.
That's the one that yeah, I love that one. I love that one. Yeah, yeah. Um but anyway, queso para frie is like, you know, a much cheaper. It's not the same as Halloumi.
Don't please don't get mad at me. Or as bread cheese, not the same, but it's especially not like bread cheese, because bread cheese is kind of pre-cooked. But uh you guys have you you've got you guys have both done Halumi before, right? Yeah. No?
I feel like green mustard. Oh my god. This is going back. I'm bringing it back, people to the mochi. It doesn't really melt.
Like, no, it doesn't, but it gets an amazing texture when it's warm. But then when you let it cool off, it's not as good. So you've got to grill it. And you put a little fig on it. And you eat it right away.
You can grill it, you can pan it, it can get a crispy surface, and the inside gets great, but when it warms up, it's sad. And that's this is how I got I finally got back to the mochi because to me they're a similar problem. Is that like everybody is Halloumi also considered squeak cheese? Or is there a squeak? I don't want to chill.
Squeak is a big thing on curds. Oh, okay. And like all that stuff's related, but I used to have to know the chemistry of squeak, and that's a different article, which I can look up as somebody. Chemistry of squeak's an interesting one, uh with the with the curds. Uh Phil Stan writes in and uh wants to have Nastasi put earmuffs because it's a carbonation question, but luckily she is not listening.
So they go. Hey, uh those are my notes. Uh yeah, but for Anastasia, right? Or for you to have your mouths. You you you also can't tolerate?
No, no, for no for nostalgia. Okay. What you have here. Oh, perfect. All right.
Uh I've acquired an uh EC soda siphon uh soda. Remember, there's soda siphons which have a tiny neck and a tube that feeds down, hence siphon. That's why they're called siphons, which is why you shouldn't really call a whipped cream canister a siphon because it does not contain a siphon. A siphon is the long tube that feeds down that lets you uh draw from the bottom instead of from the top of the device. So think three stooges, soda siphon, right?
Yeah. So uh anyway, I was wondering some practical or creative uses for it could be for context. I run the bar program at an Italian restaurant. Thanks. I don't know, man.
I don't use those things because the neck is so small, and I don't use them for seltzer. Here's what I would say. If you're gonna use it to dispense, if you're gonna do like old soda fountain stuff, or there's lots of drinks that actually you don't need the bubbles to persist. You just need something with bubbles for nucleation sites. Ramos Ginfiz is a classic example of a drink where you add seltzer before you shake, and the seltzer is there to provide nucleation sites to the cream base for when you shake to create a better texture.
And I've seen people do the experiment, seltzer before, seltzer afterwards, and no question you should put the seltzer in before. So for that, you could do the nyg nyg with this with the soda siphon. What I would do is start with carbonated water. Because it's not that much money compared to the cylinders that you're going to be using. Pour carbonated water in cold, make everything cold, pour carbonated water into the siphon or whatever, carbonated whatever.
Let it off gas for a couple of seconds to drive the air out of the siphon, shut it, charge it. Now it's at high pressure, and you don't care the fact that the siphon is not very good at dispensing carbonated beverages without losing the bubbles because you're looking to instantly nucleate and then use it for things like Ramos's. That's the only thing I can think of. You know what I mean? You ever been to Sammy's Roman Romanian?
No, but they closed now. They just reopened. Where? Not the same place. I don't believe it's the same place the uh the waiters uh banded together to bring it back.
But I remember coming to New York in the 80s and having a seltzer splash off at Sammy's Romanian, blasting each other with the seltzer. It was amazing. That is a good use. Oh, yeah, it was awesome. Did it get in the schmaltz?
Everywhere. Stanton Street Dave. It's on Stanton. I want you know, I never went to the original, and like for my whole life, people are like, the schmaltz, the schmaltz, the schmaltz, the schmaltz, and like, you know what I mean? Yeah.
The food is delicious there. Yeah? Delicious. Do they have the uh whatever they're called? Grabitzes, the little chicken cracklins, too, or no?
Yeah, they have them on the table. What are those called? Gribinis? Grib something. I got some photos from back in the day.
We've had many a birthday. So we need to all go, and you can tell me whether it's as good as the old. I would love to. It's a great festive time to go. You drink a whole, you drink a fifth of vodka.
Uh-huh. Because the vodka is frozen into the pail that like the cheese or the cream cheese comes in. It's awesome. Maybe we do it so much. So rugged as that.
Cooking issues, Sammy's remaining. All right. And you can let me know. You can let me know. Uh Alexander writes in, I'm wondering if there's any way to uh account for the known alcohol level when measuring the amount of sugar in a solution.
As an example, I have a solution that I know is about 10% ABV and has sugar in it. I don't know how much it's possible to calculate from a hydrometer uh specific gravity reading. Uh is currently reading uh 990, that's 0.990. But in general a general solution is more what I'm after. Okay, Alexander, yes and no.
No, you can't. Yes, you can, right? Uh your particular case is very low. If your number is correct, you didn't give me a temperature. You need to know the exact temperature it was when you re got the SG reading for me to give you an uh an exact uh number.
But assuming that your SG reading was taken at 20 degrees Celsius, uh, very low sugar, like 13.63 grams per uh per liter, which is the equivalent of like 1.4 bricks worth of sugar, 1.37 bricks, very low sugar in your example. Uh the yes is is that uh it's no one you can look up a program called Alco Dense LQ, you get I think 13 or free runs and then it's $300 and or $200 and you have to buy it, and then you can plug it in and it'll get it. Or I have actually done all the work and I have my own calculators for it. I'm going to make a website when I release a second version of liquid intelligence that has the calculators for all of that stuff for adding sugar to booze, for calculating the ABV when you're done, including contraction, for figuring out what the ABV is using a refract using the sugar using a refractometer in something with alcohol, all of that. And I think maybe before I do that, we'll put it on the Patreon for the Patreon people to have before it goes on the general uh the general like liquid intelligence website.
Uh but anyway, so there. If you give me the exact numbers, I can also look it up for you before that happens. Lionel Hutz, on the Andy Ricker episode a while back, he mentioned a Thai style of serving beer called uh B A1, basically bottles of beer tossed in a barrel of salt water and ice, and the barrel's agitated until the beers get cold enough to turn slushy. I want to try to do this for an upcoming barbecue. Some folks on the Discord have offered some suggestions, but I wanted to get your perspective uh on the best way to accomplish this without the agitating barrel that is commonly used.
Ideally, be something like a cooler that I have outside with drinks ready for folks as we grab them. Would this be possible? I'm curious. Is the sole purpose of the agitation just to keep set up uh speed for chilling? Yes.
So the agitation does two things. It agitates the liquid with the ice and salt, one, and it agitates gently agitates the liquid in the beer, right? Because both things are stagnant and you need good uh heat transfer throughout everything you want to get it to equilibrium. So you without movement of the cans, you cannot mimic the actual that movement. But what you can do is get an aquarium pump, a salt water aquarium pump.
They run on DC, uh, they can pump salt water, and they can also pump stuff that's very cold. And then you just put that pump on on one side of your cooler and then lift the tube up and put it on the other side, pull from one at the bottom and dump on the other side at the top, and you'll get a constant movement of that, and at least the actual liquid that you're chilling with will all be very cold, but you won't be able to get the same agitation from the can. But a lot of it's gonna, you're gonna get a lot of the way through uh doing that. All right, so in the two minutes that I have left, I got a new technique. You ready for it?
Ready. Okay. So I uh don't I sift when I grind my when I mill my flour, I sift it, right? Uh but I really don't like sifting. And I get about 87% yield typically off sifting.
And the way it works is that when you mill something, the outside of the wheat tends to uh break off in bigger pieces, right, as opposed to the inside. And that's what allows for that separation. Uh but I was like, what if I was looking up rice milling machines? Now rice milling is different. In rice milling, you tumble the rice inside of a basket, and that sloughs off the outside layer, leaving the thing intact, right?
So what I did is I bought on Amazon the Michiba Kitchen uh MBRC52. I bought the black. I would get the 52 white because man, the black really the stuff shows up on it. And I was testing instead of polishing rice, it does a great job polishing rice, by the way. I made some semi-brown, uh, choice.
Uh, but uh I've been using it on wheat. And so uh what I found is is that I can get very good loaf, as good a loaf volume as I used to get with sifting by just purling off the outside because it turns off that the very outside of the brand layer is what really does most of the inhibition of the of the puff of uh of you know that that kind of inhibits the rise of uh of a wheat bread. And so I'm now uh I can get 93.6% yield off of my wheat, get similar um similar kind of loaves to the loaves I was getting when I was only getting like 87% yield, and I don't have to sift. I just throw it in, I hit white rice twice. It doesn't go at the same speed, it basically just operates on speed, but I just hit it twice, and uh for white rice, I do 500 grams at a at a pop.
I can do more, but this is my test, right? I've done 500 grams at a pop, and boom. So I'm going sift-free by using this. Uh, and I highly recommend you guys look at it. I'll be talking more about it in the future as I do more and more tests.
But this new kind of pearl off the outside, then mill, I'm loving it because I hate sifting cooking issues.
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