Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live from the Heart of Man Rockefeller Center, New York City, New Stam Studios. Joined as usual with John, how you doing? Doing great, thanks. Yeah?
Yeah, yeah. Back from the great, great state of Connecticut. Yeah, yeah. Small state best day, yeah. Yeah, yeah, there you go.
Exactly. Unfortunately, not smallest state. So you have to say small state best day, because like Rhode Island, I think the Delaware and Rhode Island are both smaller. Yeah, they are. That's it though.
That's cool. Yeah, yeah. That's it. Fine. Yeah.
Yeah. Yeah. What's the smallest big state? What? What's the smallest?
Is New York the smallest big state? Are we not even a big state? New York? I'd say it's a big st uh, probably smallest big state, I guess. I don't know.
The rest of the country is just so freaking big. I mean, not compared to Alaska. We're all tiny. I yes. Yeah.
All right. And uh rocking the panels, we got Joe Hazen. What's up? Hey, hey, hey. Thank you.
Yeah. So uh we're back uh from a two-week hiatus. Sorry, Patreon people for the unannounced hiatus, but we are going to make up for lost time today. In California, we have a Jackie Molecules. How you doing?
Yo, good. Yeah. Yeah, you feeling good? You're feeling healthy? You you've eaten.
Yes. Fantastic. Got Nastasia the hammer Lopez, who, even though I sent her throwing tomahawks this last weekend, has been so busy she has not had time to throw them yet. Those are so much fun. Yeah, they're fun.
And I and because I couldn't be there with her, I got her human-shaped paper targets in several colors so she could choose the one that closestly, you know, most closely resembles me. Yeah, I was gonna say, did you get them custom printed with your face on it? Oh my god, can you do that? Probably. Can I get custom human targets with my my visage?
You could, yeah. Oh my god. If I only had a little more foresight. Can you imagine? Imagine what the it'd be amazing.
Imagine when the cops show up at, you know, because imagine when Nastasia accidentally throws the tomahawk. It accidentally clears her fence. May or may not because of the because of the giant glass of uh sparkling wine she has, but the tomahawk goes over the fence, cops show up, and they see like a particular human. When they call me, I'm like, nah, it's cool. I gave her that.
Like I sent them. I I sent them. It's good. It's fine. So I'm not worried.
You know what I mean? We're separated by thousands of miles that breed, you know, they cool off the ridge. You know what I'm saying? Anyway. And then uh finally, last but not least, in the upper left, we got Quinn.
How you doing? Hey, I'm good. Yeah? Yeah? All right.
So uh I don't know. It's been a couple of weeks, uh let's see what's going on. Let's oh, by the way, if you're listening live on Patreon, call in your questions too, 917-410-1507. That's 917-410-1507. And if you want to be a member of our Patreon, I'll tell you some things you get.
For instance, uh I just uploaded the the plans, the entire BOM, and a video. That's build uh build materials. Build materials, and uh a video on how to put it together for uh a sifter. So, you know, you know, for uh for my fancy sifter, I put all that up for the Patreon people. Uh I have a question or two in the chat that is answered by stuff that's for the Patreon.
You get a discount on Kitchen Arts and Letters. We answer your questions. You could call in if they use so desired, especially on a no tangent Tuesday, so just today, or all tangents as it turns out. Um, that's that's the gist of it. Yeah.
Uh Patreon.com slash cooking issues. Yeah, plus also people and people aren't taking advantage of this on our Patreon. If you want something, ask us. Ask. Ask us for it.
Because we're stupid. I mean, like we're we're smart at what we're smart at and everything else we're dumb at. So if there's something you want that we can supply, huh? Yeah. Huh.
We're happy to do our best to make it happen. You need an ice cream calculator? Too bad we don't have anyone that knows how to do an ice cream calculator, right, Quinn. Yeah. Well, I did update the uh acid pie calculator.
So that's uh still up there. What we're talking about, in case you have no idea what we're talking about, which means you're a new listener and thanks for listening. Uh is uh, I don't know, a year or two, two years, three years ago, uh, one of our listeners gave us the best idea of all time, which is hey, can you take an acid adjusted juice and make a key line pie variant with that? And I was like, oh my God. It's very rare when like someone says an idea and I immediately want to throw myself through the plate class window to my right because I hadn't thought of it already myself.
And that was one of those. I was like, oh my so stupid, so dumb. You know what I mean? That I hadn't thought of that. Best idea ever.
And Quinn has a calculator for figuring out how to adjust uh like sugar and acid levels and uh and sweetened condensed. But we're we're talking about a graham cracker crust, although I think we leave the crust up to you, right, Quinn. Yeah, the calculator, it's game spec. Uh you have to estimate or deduce the acid level and sugar level of the juice you're working with, and it makes all the calculations. And in the update calculator, I even let you pick a number of portions, diameter, or the uh square or rectangular dimensions of the pie.
Alright, but if any of you make a rectangular pie, I'm gonna come get you. I'm gonna come get you. If you make a rent rectangular key lime pie, we will find you. All right, we will find you and it won't be good. If you want to modify it to a bar recipe, God bless.
But if you call it a freaking pie and it's square, no. No. Anyway. People call things slab pies. They can call them whatever they want, but I will find them.
That is basically a key lime lemon square. Yep. And if you're gonna do it, do a short crust bottom. You know what? I never figured out how to do those uh those magically separating lemon, but my mom used to make them, but I've never made them myself.
You know what I'm talking about? I think so, yeah. It's like where you just mix like one product and you put it into a square thing and it cooks a crust and a goop. Oh my god. Yeah, how now I gotta figure that out.
I once started going down the magic goop rabbit hole, and then I never I never actually made it. Yeah, yeah. My recollection is I loved it. I mean, me too. Still it was good.
Okay, the most painful thing that's enjoyable is when you get a lemon square and there's too much powdered sugar on the top of the lemon square, and you Yeah, you inhale the powdered sugar. And then you choke down a crap load of acid to make up for the fact that you've inhaled all that powdered sugar, and you're like, oh, I have another. Yeah, exactly. Oh man, rough. Anyway, so yeah, Quinn, thanks for that uh update.
And you can make any key lime pie alloy that uh acid adjust uh key lime pie. And the reason it's slightly different is that key limes are slightly more acidic than uh, I believe they're seven percent acidity as opposed to your standard lime, which is closer to six. Uh, and plus, you know, the sugar, blah, blah, blah. Yakity. And then just to put it on everyone's map for the upcoming couple of weeks, we got uh some great guests coming in.
We got Southern Teague and Tim McCurdy next week. Uh we've got Marco Kenora coming in. We've got Nick Wong, uh Faride Sedigan. Hopefully I'm pronouncing that properly. I haven't met her yet.
Um, so we're talking hot dogs. We're talking uh Agnes and Sherman uh out of uh Houston, plus also long remember the time stas when Nick Wong came on and didn't say a thing for the entire hour, just stared at us while we asked him questions and just stared at us. I heard he's gonna do it again. Oh, Jesus. Uh no open flames in the in the studio, right, Joe?
No open flames. All right. Uh yeah. Uh anywho. Now he can't he can't do that now because he's pushing a restaurant.
He has to answer the questions. Jerk, jerk. Anyway. Um I say, hot dogs, uh, Agnes and Sherman. What was the other one?
Marco Kenora. Oh, yeah. Yeah. Kenora later courier. Arthur Brodo, delicious.
Broto. Now, if that if that guy had like trademarked bone broth. He'd would have just cashed in. Yeah, his his he would have he would have like helicoptered into the studio and like, because everyone in their everyone in their freaking cousin now. No one really thinks that that's attributable to him, you know, but it's just that he was, yeah.
I mean, obviously bone broth's been around forever, but yeah, like to No, but like, no a hundred percent every bone broth that anyone who's listening to me has had in the past 10, 15 years is a Marco Kenora situation. Yeah. You know what I mean? They should have it's it's like an armor on our palmer. They just called it like Kenora juice.
You know what I mean? And then he could have sued people for calling it Kenora juice. People would be like, well, it's actually bone broth. It's getting around forever. Nope, it's Kenora juice now.
You know what I mean? Yeah. Holy smoke. But I'm not gonna say that to him live because that's just hurtful. Yes.
Saying that you saying that you left hundreds of millions on the table, that's hurtful. I mean tens of millions, maybe I don't know. But like m more than we have. He could have bought and sold us like uh like chess pieces. You know what I mean?
Easy peasy. Yeah, yeah. Instead, he still has to work like a jerk. You could have shake shacked it. You know what I mean?
Could have, yeah. Yeah. Anyway. Yeah, yeah. You know what?
It's always 2020. You live, you don't learn, then you die. Exactly. That's what happens. You know what I mean?
By the time you figure it out, it's too late. Anyway. Uh all right. Well, so on that pleasant note. Uh, what do you guys got for the past couple of weeks?
So it was, as you know, as you mentioned, Stas's birthday recently. And uh this weekend she had everybody come, she had a bunch of friends come over and she asked everyone to bring something that was luxurious to them. So like yellow tail yellow tail merlot is what you brought. Well, I wanted to know what what you would bring, babe. Uh what everybody would bring.
Well how yeah, yeah. What would you luxury? What's luxury? Clean sucks. Should be anything.
You can go you can go a lot of different directions with it, you know. Well, I mean, luxury to share, you mean? Yeah. Yeah, yeah. Yeah.
It's tough because to me, it's like so place related. What I like to do when I live somewhere is find the stuff that I like that I can get there, and then I bring that. You know what I mean? Or make that. Uh so like I wouldn't know what to do.
I mean, maybe like, you know, maybe I would have brought one of the if I didn't want to make anything, maybe I would have gotten one of those Tom Cruise cakes to bring. You know what I mean? The coconut cake, because Stas hasn't had it yet. And you know, if it was fresh from the bakery, you could bring that. That sounds like a fun thing to do.
Especially if I don't live there. I need to just go to a bakery and get something. You know what I mean? Maybe a Vincent Price candle. What do you think, Stas?
No. No? No. Well, what did people bring and what was the rating? What was the house guest Olympics?
Who won who won gold, silver, bronze, and who won the raspberry? Who got who uh who sucked? Um my two gays were at the in charge of the uh of the rating. Um I think well, Jack, what did you bring? I brought iberico and flowers and wine.
All right. Yeah. What wine did you bring with the with the iberico ham? Because very good wine. Yeah, but did they go together or where did it be consumed separately?
Because sometimes, like wine and the iberico, like they clash sometimes. You know what I mean? Um, good good champagne and then a good Italian like neboli-ish red. Yeah. I would have the champagne and the ham separately.
I like my my champagne, love it. Love my ham. Like to give myself at least six minutes between them. Six minutes. And some bread.
Six minutes and some bread. So if you're eating ham and champagne, how much of a headache did you have the next day? None. Really? I get such salt headaches, but I pound a lot.
So Nastasia had a party with ham. I went to, I don't know, like last year or some crap. And uh we were cooking foie gras for some reason I don't understand. Uh and uh I did nothing but basically just chaw through ham the entire thing. Woke up with such a freaking headache.
Even even without drinking like ham, like just salt headaches. You don't get salt headaches? I do. I do. I get salty.
We didn't have enough of it, so like oh snap. Yeah. That's some good shade right there you threw on it. Wow. Zing.
All right. And Kevin and Kevin from Noma, oh no, Noma, brought a big tin of um what? Caviar. Oh yeah, nice, nice. What kind?
Uh I don't even know. We went through it so quickly. Sure, it was sure it was good. I'm sure it was good. Yeah.
Yeah. Did you have literally spoons? Booker used to have a little spoon I got him because he used to eat so much. He didn't eat caviar. He ate the French trout row, which is, you know, not cheap, but not super expensive.
So to try to slow him down, I actually bought him one of those little mother of pearl caviar spoons. And he ate it with it so much that it he broke it off in his mouth eventually. Because he's shoveling so fast. Anyway. What were you saying, Stas?
Um that another person from Noma brought uh a bunch of haribo candies and then mac and cheese, like regular craft mac and cheese box with like really, really, really good butter. I thought that was interesting. What kind of butter? Like they made butter or butter like like birat or like my favorite is Beppio chili. Yeah.
Uh now. Did this person know that you are extraordinarily opinionated about the color of different haribo candies? No, but it was like all the weird ones, you know, like the weird shapes and stuff. So Nastasia can blind Nastasia can blind a gummy bear. You know what I mean?
Yeah. I mean, I don't mean poke a bear's eye out. I mean like I don't know why you can't. It's so odd. No, they're they they all taste like gummy bears to me.
They're different, but they're not like they're not like I'm not like, oh my god, I can't have that one. Whereas Nastasi is like, oh wretched. You know what I mean? Like they're like blueberries to me. I take them by the handful and I throw them into my face.
You know what I mean? Out of the bag into the face. Now here's another question. I know we've covered this before, but you know, in case again, no one's listened before. It's obviously a matter of great debate, much like peeps.
What age of gummy bear do you like? Do you like a fresh gummy bear? Do you like an old gummy bear? Or are you a middle-aged gummy bear? With a super sata, right?
I don't like them real soft. I don't like them like rocks. Like a little chewy. Yeah, yeah. Yeah.
A little bit. Like, but like they have to be just so like this so my you know, my my guy, Louie, DiPalo or Sal, they they they bring one over in a paper and they they let me squeeze it through the paper so I can see whether it's where I want. You know what I mean? So with a gum with a yeah, with a see what I mean? Luxury.
Now, with a gummy bear, what what do you like? Fresh. I I can't believe there's another uh answer. No, I like a little dried out, a little chewy. Yeah, maybe a little little skinny on it.
Yeah, so you're so you're like yang yang. Yeah. Like that. Yeah. It's good business.
That's what I'm saying. So, uh, and you know the phrase, right? Haribo, Haribo mashed kinjufro, und erwachsene ebenso. That's the Deutsch. I know the French version.
Oh, what is it? Haribosebo la vie pour les grands et les petits. Yeah, so similar. Yeah. You know, haribo makes kids happy and also adults.
Yeah, exactly. Yeah. Yeah, well. What do they call it? What do they say in English?
Nothing. They don't care. Yeah, exactly. We're the we're the least important. Now, I've also asked this are you guys Haribo people or Albanese people?
I'm a Haribo person. I have nothing against the Albanese Corporation. But I grew up Haribo. Anyway. Okay.
Nice. All right. Uh. So what else? Oh, I didn't say anything.
I oh, Quinn, you didn't do anything. What do you got? What do you got cooking wise, Quinn? Me? Okay.
Uh, I mean, we I did several things. But actually, I thought it would be interesting. I have a culinary mystery. Hmm. Dun dun dun dun.
So we made something, and my dad tasted it. He immediately spit it out. He said it was the most bitter, astringent thing he's ever tasted. He had to run and get like a can of ginger ale and like wash his mouth. And he didn't even let me taste it.
It tasted so terrible. Okay. Now what's the mystery? Your dad hated this. Am I supposed to guess what it is?
This was no this well the weird thing is all of the components of this we have consumed independently, and they were all good. Yeah, this time the combination. You mean hold on. You tasted the miis, or you've tasted these ingredients before. That is a those are different things.
The ingredients before. So you did not taste the miis. Always taste your mize, baby. No. John, am I right about this?
Yeah. Always taste your mize. A deep fried. That's mise en place for you fools. Uh lion's mane mushroom nuggets.
Okay. That has to be the mushroom. But so we have we me and my dad both hand fried the mushroom the day before. Same mushroom. The the identical mushroom.
They slab off of the a giant lion's mane. Here's what I'm gonna guess. These were these were uh not wild harvested, right? No. Yeah.
You uh you got a piece of the of the of the growth medium. A piece of the growth medium got fried up. I mean it looked and that was it. Hey honey, no, he ran out of the room. Wouldn't even let you taste.
Wouldn't the growth medium look different? I mean, sometimes it's easy. It's easy sometimes on some of these mushrooms to get some growth medium into the thing, and it's nasty. You know what I mean? I mean, like usually when I have them though, it's more sour, less bitter, but it does taste like something bad has happened.
Maybe not that bad. You cannot run out of the room bad. Yeah, but it looked like you've had growth medium, right, John? Yeah. It's not fun.
No, it's not, but I can't think of it being better enough to have me run out. Yeah. I don't know, yeah. I mean, I don't know what they grow. I mean, everything grows on something different.
I don't know what lions is a lion's made a a wood, uh, uh a rotting wood mushroom, like a like a like a shiitake is takis are grown on on rotting wood, right? I don't know. Yeah. Yeah. Same as yeah, yeah.
So it probably uses a similar growth medium. I mean, I've had shiitake growth medium. It's not right, shiitake's wood, right? Yeah, yeah, it is. Uh it's not that bad.
But anyway, so that's sometimes it's off putting, but it's not like run out of the room. And then what kind of batter did you have on it? It was egg white and potato starch as a dry dredge, and a little bit of homemade semolina. My dad thought it was that, but like we baked the bread with that same sort of durum flower that we veiled, and the bread was a big thing. No off flavors.
When you say semolina, do you just mean it was made with durum? No, we sifted it, and this was the coarser separation. So semolina light. So like brand plus coarse stuff. Yes.
Uh remember, real semolina is clean, no brand. Anyway. Uh the because people get confused with terminology, right? So we have to do our best, especially with flowers, to be like hyper precise with folks. You know what I'm saying?
It's gotta be the mushroom dude. It's gotta be the mushroom. Versus similar. Listen, in the United States of America and Canada, which may or may not, according to what's going on, you know, eventually. What I'm not even gonna get into it.
But semolina is the coarse, no fines, no bran, like uh middling's basically of anything, usually dorum. And you want that so that it has minimum water absorption, right? I mean, that's why you want it. So you can make things like, oh, I don't know, pasta. You know what I mean?
Uh right. Whereas Durham flour is gonna have a lot of fines in it. It's gonna absorb water like a mofo. Also, with bran, it'll absorb water like a mofo because bran absorbs water like a mofo. You know what I'm saying?
Anyway, so I'm your dad should let you taste it though. Did you fry the whole thing or did everything else get thrown away? Again, that was the last piece. And we jumped it into like three nuggets. Yeah.
And we deep fried those pieces. It's gotta be the mushroom. I'm gonna go go ahead and say it's the mushroom. There is no grinding technology known that can make uh Dorum bitter instantaneously. Unless, you know, do you have a bucket of quinine sitting around so that you know quinine was used instead of potato starch?
No. Yeah. That's another one. Now, one thing. Or you know what else?
If you're at some point we checked oil temperature. It's not that. It's not that. It's that would taste fishy before it would go bitter. It like, you know, like especially what what kind of oil do you use?
But could could something have burned but not look burnt? No. Because of the potato search. Nope. No.
Absolutely not. And if anything was that burnt that it would make something that bitter, the entire place would smell because I've been to your place. You don't have the kind of extraction that would allow that kind of like thing to happen without We were outside. Well, still you would know you would notice. And then like, you know, the oil would look black.
It would there's no way. You know what I mean? Like it's not it's just not gonna happen. The other thing that can happen is is uh do you use any sort of leavening? No, that was just a casual again, egg white and then the dry drink.
No powder, no soda. No. Well, one, that's a mistake because it can cause blow-off. But two, uh you that could have been a thing. You know what I mean?
But since it's not there, I mean like the only thing is like the if you i if the powder got mistaken or it was the mushroom, those are the two. Mistaken you know, I've had my share of mistaken powders in my life. You know what I mean? Like when I melted my tongue off. Rough, rough business.
Yeah. Uh we got what we got a caller? Caller, you are on the air. Hey Dave, what's up? It's shift drink from the Discord.
Hey, what's up? What do you got for us? Um, so I was listening to back catalog, and I came apl across uh you talking about banana Husino and specifically the difficulty in ripening bananas for the casino. And you mentioned having to put them in a boiler room. Um and you know, just not being an exact process.
I was wondering if maybe you have anything to share because it looks like you're going through quite a bit with the banana cino and the banana ziz. Yeah, okay. So here's here we cheat. We cheat now. We just buy we buy boilung.
Because they don't add sugar to it and they ripen it and they puree it for us, and so it's just even though it's more expensive, it's just so much less of a heartache because if you if you over-ripen them, they smell good, but they don't actually make as good of a of a banana justino. They don't have as much banana punch. Like the aroma is good in the boiler room, but it's like a little over. So you gotta get it just right. Whereas like when you buy the puree, it's the same every time.
That's what I do. That sounds that sounds like the move. I saw a video of Christina Tozzi recommending freezing them and ripening them that way, and I just didn't have any luck at all. And I was having that either. Well, here's the thing.
Uh they'll turn black. Because the starch is still there, right? Correct. They'll turn black and they'll get soft. They won't actually have ripened.
So you're you're rupturing, you're rupturing all the cells with the freezing process. So which is why when it when it comes back up to temperature, it oxidizes and turns dark black. It gets soft and it and it weeps, but it doesn't actually respire any faster. Maybe certain enzymatic things can happen, but it's not actually going through its whole process. It's a way to get it soft and black fast.
You know what I mean? Um and also it might lower astringency. So like, you know how like uh green, if banana is like legit green, it tastes to me, it tastes kind of like cement. It's like astringent, almost like a plantain, where it's like like that. Like it I don't know whether it will, but it's possible.
For instance, when you especially if you freeze them slowly and thaw them, quince. Uh, or other I haven't tried it with things like persimmons because I don't really eat them, but like quince, uh, you if you freeze it and thaw it, uh also certain tannic apples, you can uh the freeze thaw process can sometimes condense some of those things so that they're not as a stringent, but I I don't know whether that is actually happening in a banana or not. Because when I f when I freeze a banana, it's because they're already so ripe and I don't have time to make bread yet. And so that's so I just want to keep them. That's what I do.
So I'll like when a banana approaches ripeness, I'll just peel it, throw it in a ziploc, throw it in my freezer, and then it goes right into the right into the blender for uh to make the liquid for banana bread. Because let's face it, banana bread's delicious. Very yeah. Everyone likes banana bread. You know what the problem with banana bread is?
What do you guys think about the very bottom of banana bread when it sogs out, just a little bit at the bottom. You know what I'm talking about? Yeah. It's like it's good, good, good, good, like you're looking for the top of the banana bread down. It's not dry, right?
Because that's the that's the that's the line you gotta draw with the banana bread, right? You gotta you gotta get it to the point where it's not dry, but then you you're gonna perfect, perfect, perfect, perfect, perfect. And then the last half inch, ooh. It just the crumb goes solid in that last half inch, and you're like, Snap. You know what I mean?
I have to admit Tester is not your friend with banana bread. No. And here's the thing, right? I've done it in metal pans, I've done it in glass pans. I have not mastered yet the last half inch.
So that maybe that is what I need to focus all of my energy on. Not work, not anything, just the last half inch of banana bread. Son of a gun. You know what I mean? Yeah.
Big easy time. Yeah, well, you know, the thing is, right? So like I'm I'm using all usually whole wheat flour, because that's basically all I all I have. Now I bet you I could master the laugh last half inch if I'm using AP. I mean, because AP, let's be honest, is sturdy stuff.
You know what I mean? And most of the recipes are out there are for AP. So a lot of the easiest recipes to adjust for like other kind of flours are things like pancakes, where honestly, half of a pancake recipe can be BB's. You know what I mean? Like it doesn't really matter.
You can dump anything in you want wheat germ, oats, like barley flour, whatever you want. Cornmeal does not matter because pancakes, frankly, don't have a lot of structure. They only need to hold up the the height of the pancake, and almost any amount of flour can hold up a pancake. But not that half inch of banana bread. Anyway, did I answer your question about the uh Houstino or no?
Absolutely. Absolutely. All right. Thank you very much. Hey, no worries.
Um, oh, I'll tell you what I did. I made for the first time in many years. In fact, I didn't even do it when we had uh Andrea uh win on. Oh, she'll come back, right? Uh yeah, she will be.
Yeah. Uh I've made tofu for the first time in many years. I used to make it like at least once a month. Uh so I did I did tofu family dinner, and Chef JJ, remember when he talked about John John mushrooms? I made done this maybe like six or seven times, John John rice to go with.
So it's a weird combo, right? Haitian-ish rice and uh tofu. Great. But here's what I did differently. What I don't so when you make tofu, what you do is you have to get soybeans, right?
You soak them for like 12 hours. You you break them open, you make sure they're soaked through. You don't want to over soak them, you don't want to under soak them, right? Or your yield gets bad. Then you're supposed to uh you you grind them with hot water in a blender, then you kind of bring it up to the boil to extract everything, then you dump it in your in your cheesecloth, you squeeze the hell out of it to get the okara, the you know the leaves, right?
That and then you cook it again, right? Then you coagulate it with either Epsom salt, gypsum or nigari, or if you're gonna do acid, like like I don't know, I don't know who wants to do acid. But anyway. So this time, first of all, here's another thing. The first time you make tofu, if you've never made tofu before, I highly recommend it.
And even though I used to recommend the shirt leaf book because that was the only book available, get Asian tofu. That's the book to get. Just get Asian tofu. Just get that book. Uh get it at Kitchen Arsenal Letters, Asian tofu, go get it.
Um here's something I will tell you. Two things everyone knows. One, clean your pots and pans right away. Clean them right away. Stuff turns to concrete.
Clean it right away. Second, make sure that you do not fill your pots too high. Because when you're boiling soy milk, especially before you strain it, when you're bringing it up to the simmer, it is like the foamyest, it's like it's like a souffle. It just goes it just starts shooting up. And then it's one of those things.
You know how some things when you take it off the off the pan, it dies immediately, and you're like, oh, safe. Right. No. So fresh soy when you've just it when you pull it off, it just keeps rising and boiling over, and it just looks at you, dumping all over your all over your stove. I knew this, so I didn't let it happen to me.
So you're better off if you've overfilled your pan before it boils. I'm just giving you this one piece of advice. Before it boils, just put it into a second pan. Put two pants. Do two pants.
Not one. Two pants. Two. Uh okay. The other thing I did this time was I used my, I hate squeezing out, I hate squeezing the milk from the from the pulp from the Ocara.
And so this time I used my coving. So I didn't apparently the coovings people, which is my slow juicer, they say that you can they say that you can just uh make soy milk with it, but I didn't have the stones to do it that way. I I did it traditionally, well, traditionally my butt. I did it in a Vitamix, you know what I mean? Blending it, but then strained it with my covings, and I got an infinite yield.
It just spat out dry soy pulp. And I was like, oh yeah. That was great. Anyway, tofu was good. Everyone enjoyed it.
That was uh what I did for family, family dinner. Anyway, all right. Uh is that we are we all done you didn't say anything, John. I made my uh first uh like chicken noodle soup, which is kind of crazy to say, but just like classic chicken consomme. Ever?
Not my first chicken consomme ever, but yeah, like my first chicken noodle soup ever. Um it was tasty, but I don't know. It was also my first time uh clarifying using an egg white raft, which I'd never done before. Really? Yeah.
And there's not a whole lot of information out there about how to do that. Really? Shockingly, yeah. What uh use lean ground meat and egg white? Yeah.
Yeah. And then the eggshells and that was it. Yeah. But it's that's Alex Quantashelli's fa one of her stories. Yummy.
Yeah, family meal. Family meal was the raft. Gross. Terrible. Yeah, it looked disgusting.
But it was a lot easier than what I've heard people s make it out to be. The rafts didn't break, like I don't know, it just I didn't treat it super delicately or anything like that. Like it was just well, you didn't roll and boil it, right? No, no, yeah. Yeah.
Okay, that's it. Oh, okay. That's it. Got it. All right.
You gotta move it over to the side so that it can bubble on the edge and you just don't go crazy. Yeah. And then it sits there in itself, it like it's a sticky, it's cleans itself. It's a sticky mat. Yeah.
And then you just gotta not like, you know, chum it up when you're straining it, and then you have won. Yeah, no, it was great. Same thing with tofu. Don't beat the hell out of the curds when you're when you're getting them out of the uh out of the bucket, and you're good to go. You know what I mean?
Yeah, yeah. Yeah, it's not hard, it's just people don't like to do it. Yeah. And like all clarification techniques, flavor stripper. Yes.
Flavor I did a reinforced stock and then clarify. So it wasn't too bad, baby. Remouillage. Exactly. Yeah.
Uh I used to call it like I think it's even in the book, like re people are like, what do you mean remi? Like, like re remouillage. They're like, what? Yep. Anyway, but uh, all right, nice.
But what chicken did you use? Uh Bell and Evans. All right. So, I mean, I have never, but you're supposed to go buy like spent laying hands. Yes, did not have access.
Yeah. So, you know, Steingarden, you know, he wrote that whole thing. Remember that, Stas? That whole thing on uh on like you have to source the right chicken to make the proper like grandma chicken noodle soup. It's like it's like all about that the all about that old chicken.
You can get the old chicken in Chinatown. I don't think it's super old, it's like medium old. Yeah. Every other country you can go get it. You know what I mean?
Yeah. But whatever. Yeah. You know what we have to do instead? Just use a lots of chickens.
But it's never gonna be as yellow. No. You know what I'm saying? Yeah. Like you can get it brown by roasting the hell out of it, obviously.
That's what I do. Because I'm an inveterate cheater, right? But you're not gonna get that yellow color. Yeah you know what I'm saying? Yellow chicken.
Yeah. Yeah. What kind of noodles did you do? Uh like those Dutch Pennsylvania egg noodles. Okay.
Yeah. Did they get too soft? No, they didn't. Okay. Yeah.
I mean, I always take them off like a minute before they're supposed to be done and then it just rides out and works. Yeah. I'm gonna make another uh pitch, Nastasia, for a spetzel party. If only you had a big enough. The Spetzel uh I had to get rid of that when I cleared out.
I don't have it anymore. Yeah. Oh. Have you even when was the last time you had Spetzel? You own a durndal.
How can you not like Spetzel? No, I just I I I'm calling bullshit on you wanting to do a party, but okay. Oh. Well, maybe we'll you of course you want to have it in Los Angeles, land of Spetzel, where like everyone's are they still afraid of carbs or is that is that over? Can people eat carbs in LA now?
I think it's fine. Eat anything you want, just uh get on Ozempic, you know. Oh man. So you think the the carb people have are paying for the uh the Ozempic? They're like, you're like, you know, you have less, but have some.
Don't be afraid of the carb. You know what I mean? I think so. Oh, macronutrients, where have you gone? Um I wish I still had that giant spetz.
Make I asked a bunch of people, anyone want, and then Nastasi and I gave it to someone. Someone, some cooking issues crew person has the giant spetzel thing. Or maybe we didn't even, maybe we couldn't even sell it, Stas. Is that one of those things we couldn't even sell and we had to dump? I think so, yeah.
I mean, you could have made Spetzel for an army. It was like it's so for those of you that don't for those of you that don't know, like a lot of people say use a grater or whatever, you know what I mean? Yeah, because what you're doing is you're making a batter and you're just moving it back and forth and just kind of like dropping like a boatload of these uh like loose, like like loose battery, it's like in between a batter and a dough, into boiling water or soup or whatever, and boiling up, and then you're supposed to pull it out and butter and I do butter and cheese, whatever. It's delicious. Anyway, uh some green herbs on it.
And uh so normally you're doing like my Spretzelmaker at home is like a small cup, like maybe it does a cup of Spetzel at a time. You know what I mean? This was like like two quarts. You know what I mean? Easily.
It's like and you have to use one of those giant, like, you know, turkey fryers too small, like a giant, like that you have to fire over. We used to call it a kettle or something. Yeah. Remember, we used to call them uh candy stoves. So like uh so you know, at the at the school, they're they're like super high output burners, but they're really low because no one wants to lift the pots that are that heavy.
So you would have the candy stove down low, big pot, spetzel maker. But yeah, man, oh man, think how much butter would be required. Yeah, butter. All right. Um did we get our spitzel?
Tangent to oh, noodles. Uh noodles, there we go, yeah. Make spetzel. Yeah. All right.
Uh Danny G wrote in a while back, and uh, we're finally going to address it. We didn't have time before. Uh he's had uh Danny G is having problems with the off-on-off on cooking technique. And uh I I did you get permission to put this on the Patreon? Because this is the funniest picture I've ever seen in my life.
So Danny G did not Well, it's on the Discord. It is cooking if people are on the Discord, they can see it in his in his question submission. So uh the the AI prompt that generated this, like it look like if I could I said this before, if I could make meat like this somehow, I I I feel like we could make money off of it somehow. So what what it is is he's trying to represent that that it's overcooked on the outside and not like not well cooked, and there's a big gray zone in the in the in the in the meat. And what AI interpreted this to mean was it like cut a piece of overcooked steak that was cooked gray all the way through, cut it evenly and perfectly in half, and then meat glued a slab of perfectly cooked meat in between that and then re-sliced it.
So it looks almost like a like a flag. You know what I mean? Like I don't know what country would have a flag that's like overcooked meat, perfectly cooked meat, overcooked meat, but that's what it looks like. So here's what they said. Uh I may not have described this is Danny G talking.
I may not have described what I'm experiencing very well uh when I'm doing the off on off on cooking. And what we're talking about is a technique where you use very high heat and instead of trying to cook it all at a high heat or all at a low heat, you just go on the high heat for a while, off, on, off. And it's mimicking um kind of what a rotisserie would do, right? But you just don't need a rotisserie and you can just do quickly, right? So I'm getting a good crust.
The issue is the evenness of the cooking. The gray band is almost comically thick with no real gradient into the medium rare center. So while I'm getting a good crust, the cook on the inside is super weird. I couldn't find a picture, so I used AI to produce an image that shows something similar, and that's what we talked about. Uh it seems like my on-off timings are wrong.
For instance, do you do something like 20 seconds on a side and off for a minute? Uh I do like more like one or two, one or two minutes usually. Because you want to really get it go, really get it going. Because uh, what sounds like what you're not doing is you need to push the heat pretty far through each time. And I used to have a copy of a of a program, and maybe someone on a Patreon has it called ComSol.
And uh I used to have access. I never owned it, but I had a license I could use. And uh what you could do is you could just input the stuff and you could figure out exactly how far temperature pushes, like how far a temperature wave pushes through the meat as you're cooking it, uh, at basically infinity temperature. And once you hit it past a certain point, it doesn't matter anymore, right? Because you're not getting anything other than the crust above the temperature of the this is the way this works.
You're not getting anything where there's still water above the temperature of boiling water. So it doesn't matter how hot it is. You just want it hot enough to generate a good crust, but you only want to have to do it like m between a thin thing like a chicken thigh, do it maybe three times. Like something thicker, maybe for a steak. I usually low temp it first, but then like five, six times.
What do you do? So the first time I ever did this was during COVID, uh, when I was ordering from restaurants like the meal kits that they had, and I got one from Momafuku Ko and did uh it was a steak, and in it they had the instructions. So it's like, I don't know, average three quarter thick inch steak shooting for medium rare. It was one minute on each side on high, take it off, rest it for five minutes, then back in the pan, one minute each side, five minutes, back in the pan one more time, one minute each side, then rest for five minutes, and then you couldn't do it. And that worked perfectly for me.
Yeah, I mean, it depends on the thickness of the meat and a bunch of other stuff. But this isn't like new. This is what like, you know, kinch and all those, like so it used to be you would you would keep your ovens on high, you'd throw your chicken in, and then every, you know, however long, depends on your cooking tech, you pull it out and you let it rest for a while, and then you put it back, and that way you can get a sh get, you know, get a nice outside. Am I describing this properly, John? I think so.
All right, we'll see what happens. Uh we'll get more. We'll get more. But it I I wish I could just be there with you and watch you cook it. You know what I mean?
That's the way. Yeah. Um, you don't want it to get cold. You just want it to even out. Um requested that if you can get a you know, a fire built somewhere, Dave.
They want to see you cook something in this style. Yes, well, I cannot build a fire without getting arrested at this point. So, you know what I mean? On a pan with a steak or whatever. Yeah, but it's not the same.
Not the same. Uh all right. James wrote in and said the Contra cookbook has a celery sabayon without cooking the egg yolks. Can it work? There are a number of Sabayon sauces in the book.
Most call for cooking the yolks, uh, sous vide, but this one notably omits any cooking. I've tried it twice and both times got runny celery water out of the siphon. Is it a recipe error or am I overlooking something? I texted uh Fabian and he said, uh, typo, cook it. Yeah, baby.
Yeah. Cook it. Uh so just, you know, take a sharpie, go into your book and uh write that down. I also got an answer back from uh Wiley. We had a question uh a couple weeks back.
It said, Hey, recently I've been trying to dial in a version of the Twizzlerish red pepper strands from WD50's cookbook. 200 grams of red pepper juice with two grams of low acyl gel an. Make sure you use low. Make sure you use low. The high ASEL is not the same thing.
Please do not do not. Do not buy any like gel an that doesn't tell you which one it is. Please, for God's sakes. And two grams agar, sheared in, boil for five minutes, then cool, blended and vaced, piped into thin noodle shapes and dehydrated. For one, I don't get as smooth a result as I would with gel and only fluid gels, but I'm having real difficulty with can with consistent piping, noodle-like effect, variously gappy, squiggly, and really brittle despite several techniques tried.
I suspect the inter uh error is my doing, but I wonder if you have any thoughts on nudging um the agar gel end down to see if that would help or ruin the noodle. Wiley says, Have you tried using a slightly larger tip? The noodles shrink considerably in width. Should help with air gaps and piping. Regards to brittleness, dry it less.
They can reduce both gums, uh, they can reduce both gums slightly as well. There you go. Straight from the chef, baby. That's what we're here for. We might be a little late, but we get it for you.
You know what I'm saying? Uh Brady writes in, Kenji Lopez Alt recently posted a burger video in which he used very thinly. This was supposed to be for when George Motes was here, but you know. Uh posted a burger video in which he tried to use uh in which he used very thinly shaved meat to form a patty. Has George seen a technique like this?
Of course, you know, he's not here right now. I can ask him next time I see him like that. And does he think it's a burger? In other words, is ground meat central to the burger form. And uh John uh and Quinn looked at the at the video and it uh it just looks like a smashed cheesesteak, right?
Yeah, sliced wagyu like for shabu shabu. Then you just push this together into a cup container to get it to into a puck shape. And then Quinn. Yeah, it pans it, and then Quinn says it's glued together by the cheese. I mean, there there is cheese on top.
I'm sure it's helping it together. I mean it's probably like a normal cheese steak. Because you know, cheese steak, aren't you like setting the slices instead of leaving them compact? Yeah, I would say it's like, you know, a cheesesteak not done properly. Like a cheesesteak that you didn't agitate the meat.
Or if you just took the meat and went. But it could be delicious. You know what I mean? But like it just seems like not a burger to me. Right?
Yeah. I mean, I didn't look at it, but it seems not like a burger. Right? Is chopped cheese a burger? Maybe a burgaloid, but it seems closer to I would say a chopped cheese is a burgerloid because it starts with ground meat.
Yeah. And I would say this because it cannot form a patty, right? Because it it's not a patty. You know, meat sticks together. You know, like if you don't peel it or apart, it'll stick together because protein will weep out of it, but it's not, it's not a patty.
You know what I mean? Yeah. Anyway, that's my feeling. I mean, like, I'll ask George next time I see him. Uh Eddie says, I made a homemade peanut butter whiskey, 150 mils of bourbon, 300 grams toasted peanuts blended together, and coffee filtered without sugar.
It's amazing flavor, but now I'm trying to figure out a good cocktail to make with it. Do I have any suggestions for a riff on a PB and J. I have one in my book. Um, which, you know, I'm sure you could pirate at this point. Um I don't remember the spec on it, but you know, uh, I don't know where you're from, Eddie.
I don't know which Eddie this is, but uh if you're in the United States, obviously a PBJ should be Concord grape. I mean, period. End of story. You know what I mean? It's like, you know, you can use something else in a PB and J, but then you have used something else in a PB and J other than Concord, you know, Welch's Concord.
It doesn't have to be Welch, it can be smokers, whatever. Concorde grape, right? Uh and if you're a European, you hate that. You know what I'm saying? Like, especially if you're a French person, you hate it.
And it's one of those things where it's like, you know, it's like, it's like, you know how like in Japan, like everyone, not everyone, but many people like NATO, and a lot of outsiders don't like NATO. I think we're like that with Concord Grape. I think the average non-American doesn't like Concord Grape. They're mistaken. You know what I mean?
It's like the average non-Australian doesn't like Vegemite. I happen to love Vegemite. I buy it in 900 gram tubs. And I go through it like a mother. I'm not a marmeat guy because I've never gotten on it.
I know Joe here is a marmeat man. I'm I'm I'm not the biggest fan of the yeast. No? No. Oh, it's your wife that makes it.
My wife, I make it for her. Yeah? Yeah. How does she have it? Uh with butter.
On toast? On toast. Yeah. Sometimes on a pretzel. I like it on a pretzel.
Even though it's salty, I like it on a pretzel. You know what my you know what my magic is? Not butter cream cheese. Oh. You know, I gotta say, a little has pretty good soft baked uh pretzels.
Yeah? Yeah. I was very surprised. Yeah. All right.
I'll give it a try. You know what people get in a fights over at at the at the Lethal. We have one, you have one now too? Yeah, on Fifth Avenue in uh Park Slope. Yeah.
So it's this uh it's like a competitor. It's I don't know, it's like it's like low price, incredibly unpleasant shopping experience, but like cheap, you know what I mean? And they let you shop into your own bags, which I appreciate. When I first walked in, I was like, this is the card I have to use, because in the one that I have in the Lower East Side, you can't get around in it. It's a nightmare.
But I can shop into my own bag and it's pretty cheap. But people go crazy in my neighborhood for the croissant. And I've never had their croissant, so I don't know if it's good or bad. But like I've seen fights break out. Cause when the croissant comes out, this one person waited, croissant came out, and they start just hoovering all the croissant into their bed.
And then this guy behind her is like, You're gonna take all of them? You're gonna take all the croissants. And I was like, ho, I'm just trying to get some tomatoes. Let me out. You know what I mean?
Yeah. Cause you know, the cocktail tomatoes they were like two, two dollars and fifty cents. It is cheap as hell, right, Joe? Yeah, it really is. Yeah.
Suspiciously cheap. Oh, that's my next band. Suspiciously cheap. Cheap trick, uh, tribute band. Yeah, yeah.
All right. Uh so Eddie wants to uh do something that is uh makes a cock not do something that makes the cocktail too sweet and unbalanced. One thought is uh what's the acid balance of strawberries? Can I take strawberries and boost their acidity? Well, of course you can.
But of course you should use uh concord grape. Um I tend to so if you use an uns if you're using unsweetened, yeah, you're using just peanuts with no sugar. So you can use whatever the sugar base is uh that you want. I forget I used to have in my head what jelly was. Jelly is like 60, I think 60%.
I think it's around 60%, around 60 bricks. Yeah. Uh and so if you if you use 60 bricks in your head, you can blend jelly if you want actual jelly, because it tastes like jelly. You can blend jelly into an acid base, right? And by the time you blend it into the acid base, it'll be liquid enough to shake into your cocktail.
So if you just calculate it as 60 bricks, you can just use jelly. And it won't be too sweet because just don't use that much of it. Does that make sense? Yeah. So you could use a mixture of like acid strawberry and strawberry jelly, and then, you know, but of course you should use concord grape.
Uh T Y V Mush says, uh, I want to make milk punch flavored sweetened condensed milk. If I uh if I use some whole milk and condensed milk, will it clarify? I don't think so. I mean, uh, condensed milk is I don't think it's gonna break. You know what I mean?
Like uh, I don't think it's gonna break. Well, but why do you want to use sweet and condensed milk? Why don't you break it and then add the sugar to it? Do you want if you you can you can use like uh you could toast some milk powder maybe and then like get it a little bit caramelized if that's what you're looking for, but I don't think this I don't think this condensed milk is gonna break. Do you think it's gonna break?
I don't think so. No, I don't think so. John uh Quinn, have you ever break? I don't think it's gonna break. Yeah.
Yeah, it's also like again, what if the milk breaks, then you're filtering you know, most of those proteins and any fat. What is the because they don't say caramelized condensed milk. They're just saying just condensed milk. Well, but it does, it does have a certain it does have a certain sweetness though. I mean, in other words, there is a different flavor.
Isn't that more evaporated milk? No, I mean it there they have to add, they have to add base to milk to stop it from breaking as they're condensing it. Right. And uh even with leaving with the sugar. And so it's even before that's why I think that's one of the reasons why it goes so brown in a pressure cooker.
Right? Even sweet and condensed coconut milk and my favorite. Oh my god, if you can buy sweet and condensed oat milk and pressure cook that sweetened condensed oat milk syrup is ridiculous. Ridiculous. Dulce de oat is ridiculous.
Do it an hour at 15 PSI, hour and 15. Anyway, uh back to that back to what we're saying. I think there's a slight, there's a slight caramelization to it, even you know, slight majority thing happening, rather, uh, even before you pressure cook it. But I do think you're correct, Quinn, that if you that if you just do a milk punch and then just sweeten it, I don't know that you're gonna taste that much of a difference. Do you if you really want that myoriness you can do?
You can pull a uh a thing out of my playbook and just caramelize some lactose and use a little bit of caramelized lactose in the punch. Yeah. Not a bad idea. And the other thing uh is uh I think you know, because there's so many milk solids, the curds are gonna probably be pretty tough. And I mean, not tough, but like the I think your yield is probably gonna go down because I think it'll probably hold on to more even if you were gonna break it because the solids are so much higher.
I don't know what you would get out of clarifying sweetened condensed milk that you wouldn't just get out of sweetening the hell out of it afterwards, maybe with Quinn's magical toasted lactose machine. Toasted lactose machine, does it dissolve uh even more poorly than regular lactose or same? Uh I mean, I haven't tested my concentrations. Although actually, uh no, I tell a lie. When I did my standard caramel gelato recipe, half of the added sugar well, for the caramel portion with a one-to-one mix of sucrose and lactose caramelized together.
And then that was the primary added sugar. So it it dissolves fine. All right. There you go. I think that's the answer.
That's the answer. Mush mush mush fellow. Uh Jack R. writes in, hey Dave, I had some takeout food last night that was too sweet and needed some acid. I'm sorry, that sucks.
Like you get takeout food and you're like ready to eat a whole bunch of it and then it's too sweet, and you're like, oh you know what the thing is like acid is gonna make it taste better, but it's still gonna be too damn sweet. You know what I'm saying? Was it like chicken? Was it like orange chicken? You know when you get orange chicken, it's just too damn sweet, and you're like, I wish I had ordered three times as much rice because like it just needs something that's not sweet.
Anyway, uh it's too sweet and needs some acid, but I didn't want to necessarily add the flavor of lemon or lime to it. I was wondering if citric acid would be good for this. Well, it'll make it taste slightly citrusy, but it won't be adding liquid. And you for sure can do this. So like m uh booker, my son, I have to stop him from going into my acid jars with his wet fingers because he'll be eating whatever he wants and he'll well, he'll just sprinkle acids because ooh, sorry, because we do that in the house.
He's we sprinkle acids on top of stuff. So like he's partial to malik, but you could use citric. You could use uh any of them, but you need a light hand. You know what I'm saying? So um you could either if you if you don't trust your hand to be light enough, you can mix it with some dummy stuff, like something that's neutral, or or you can mix it into salt.
You just have to be careful because I wouldn't do pre-mixes like that. The reason is and keep them for a long time. Reason is that unless the particle sizes are the same, they will partition. And then you won't have an even dusting. I will also say that um some malic citric acid is good for this because it comes in crystals that are very similar or can come in crystals that are very similar to citric acid, where often malic acid comes in what's called prills, prills, prills, little balls, and those things aren't as good for dusting on stuff because they'll uh they're giant balls of acid.
You know, not giant, but you know, too big too big, but for sure you can. Uh I've also wondered about keeping a spray bottle of citric acid solution in the fridge for cut apples, avocados. No, use a scorbic for that. A scorbic, a scorbic acid. Get vitamin C.
Uh, I've never I just sprinkle the stuff on, but I guess you could use a spray bottle. You know what I mean? We use at the bar, we have a a dasher bottle of uh 15% citric acid. And anytime that the acid's like a little off on something when we're testing, we'll just we'll hit it with that because it's the most it's the fastest attack, fastest decay, like cleanest kind of acid that you can use. So we do that, but you could spray it.
Don't spray it in your eyes. Uh Rock Baker says, What are typical specs for the spritz of the week at Contra? Does it vary by the amoro? Is there standard template possible to batch and serve on draft? Well, they're kind of foamy.
I mean, yes, other people would serve it on draft, but I would not. Um, and uh here's what I would say. Uh I don't have it in it it it all depends in on the ABV of the spritz. So they're not all the same. We try to keep them all relatively low ABV, so like between depending on the spritz, between four and eight ABV, and then get the sugar down to like six uh, you know, like six, like six percent.
Uh, you know, it but so you just gotta look at the numbers. Now, here's another good thing about being a Patreon member. Uh, you have access to my calculator that uh I put on the Discord a while back. And if you need to know how to use it, just hit us up and we'll do it. Where you you can't measure the there are other people that have calculators, not frankly, not as good as mine.
But uh, because like you know, mine can do a bunch a bunch of stuff, but uh if you just enter, if you know the alcohol level and you take a bricks number at a temperature, it'll spit back the sugar level, and then you can do all your calculations, which is uh how I would do it. And uh also wants to know can I replicate ISI infusion techniques in a chamber vacuum machine? Particularly interested in coffee and infused spirit. No, it's a different technique. Uh it's not the same.
Yes, you can do infusions and vacuum machines, we do it all the time, but pressure is different. I would recommend for uh the EC if you can still get the tanks of nitrous and an adapter, it makes it easier because you can work at a constant pressure. That's what we do, but they're getting harder to get because you know most people use them to get high. Uh Maddie says, I'm a bread baker, but I've never done salt rising bread. I'm currently working as a baker at a flour milk, thinking that using our Eincord and a salt-rising bread recipe will yield a super cheesy funky result.
I also have access to great cornmeal and about any other grain I need. I know it's notoriously fake finicky, but I remember Sean Brock uh saying that the pastry chef uses circulator. I've never been able to find his kitchen process written down. Does anyone have resources recipes? Uh Harold McGee wrote a good article on salt rising bread, and there is a group of people out of the South that have a salt rising bread blog.
Just go use their temperatures and just use a circulator to keep the temp to keep it at that temperature. Um that's what I would do rather than just spit out the whole thing here. That's what I would do. Um okay. Aaron S wants to know how uh we do the uh cat caddy marvadacalak, which is a uh okay.
I'll have to get to that next time. It's rather, it's not complicated, but it's a little bit of a of a pain in the butt explaining, and everyone's eyes will glaze over if I do it. But I will I will think of a pithy way to do it, and we will do it next time on cooking Issues.
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