Comments for Khymos

Comment on Maximizing Food Flavor by Speeding Up the Maillard Reaction by La pentola a pressione ritrovata | qbbq

La pentola a pressione ritrovata | qbbq — Tue, 16 Apr 2013 09:36:17 +0000

[...] a quelle temperature, soprattutto per cibi generalmente sottoposti a lunghe cotture, la reazione Mailard viene favorita, e questo risulta in pietanze dal gusto migliore, a causa di una maggiore [...]

Comment on Maximizing Food Flavor by Speeding Up the Maillard Reaction by Caramelised Carrot Soup – The Maillard Reaction in Action « Lunch on Mars

Tue, 09 Apr 2013 13:08:16 +0000

[...] You can read a wonderfully thorough and scientific discussion here: http://blog.khymos.org/2012/06/04/maximizing-food-flavor-by-speeding-up-the-maillard-reaction/ [...]

Comment on Maximizing Food Flavor by Speeding Up the Maillard Reaction by Naomi

Naomi — Mon, 01 Apr 2013 19:16:12 +0000

So, cooked eggs of three ages (1, 2, 3 weeks) overnight, at 90 oC, dry (no water) and they all browned. There was no significant difference between the color of the eggs. I guess that for that a much older egg should be compared to a fresh one.

Comment on Maximizing Food Flavor by Speeding Up the Maillard Reaction by Naomi

Naomi — Sat, 30 Mar 2013 11:13:21 +0000

But, of-course, browning won’t occur in water, so will cook them again dry.

Comment on Help needed on “natural sous vide” by Ansh | Spiceroots

Ansh | Spiceroots — Wed, 20 Mar 2013 00:54:34 +0000

Gurdwara Manikaran Sahab, Kullu in Himachal Pradesh India. Food is cooked for the pilgrims in the hot sulphur springs.

Comment on TGRWT #22 round-up by Moscool

Moscool — Sun, 17 Mar 2013 11:01:49 +0000

Great success with the raisin cannoli last night! Drying time can be variable = mine was over 3 hours at 65 degrees. I also added a spoonful of oil as per this mango leather recipe: http://modernistcuisine.com/recipes/mango-chili-leather/
Finally, building on the suggestion for using smoked whiskey, I added liquid smoke to the water. The effect was probably too subtle to pick up on the finished product.

Keenly awaiting the next challenge Martin! – Always a pleasure to read.

Comment on Maximizing Food Flavor by Speeding Up the Maillard Reaction by Naomi

Naomi — Tue, 12 Mar 2013 07:16:02 +0000

Hi Martin, here’s an interim update on the browned eggs: as I saw I do not get to preparing Tscholent myself this year (had it as a guest, though), I cooked the eggs alone. This is commonly done when there is no room in the main pot for the eggs. They are covered with water and cooked in the same oven with the stew; often peels of onion, a tea bag or soy sauce are added too, however, in my opinion, these pigments only color the shell and do not penetrate the egg. A proof: the egg-white of the occasional cracked egg has a thin, outer dark brown layer, while the rest of the egg is uniformly cream-colored, just like the other intact eggs.

Anyway, I cooked six eggs, two each of three ages: a month, two weeks and fresh, for 8 hours, at 90oC, covered with water, with peels of onions, added for the sake of tradition. The shells were indeed brown, but the eggs themselves were all the same color, which was white. So no browning occurred. I find this puzzling. Will check this further.

Comment on About Khymos by enrique

enrique — Sat, 09 Mar 2013 21:11:50 +0000

About nocino.
Here in argentina we´ve made some experiences sweetering nocino with grape juice concéntrate, and the result was interesting.

Comment on Recipe collection by Martin Lersch

Martin Lersch — Fri, 01 Mar 2013 21:07:59 +0000

SandyM: My best suggestion is to use the index where you see a list of the different possibilities with each hydrocolloid.

Comment on Recipe collection by SandyM

SandyM — Sun, 24 Feb 2013 15:39:18 +0000

Hi, thanks for the information.
Excellent document full of useful information.
Just one request. Could you include a simple table of suitability for each product and recipe type for us ‘non food professionals’. I would like to use some of these products as a substitute for starch based products but know nothing about which are most suited to each type of recipes, e.g. Ice cream, Cold puddings, Cold puddings containing alcohol, Hot sauces such as tomatoes based, Hot sauces containing cream, etc…