ragebutt

I thought it was some dumb attempt at thermal management like “oh when you paint roofs white it lowers electricity bills because the heat from the sun can’t go in as good so if I paint my laptop black it’ll be cooler because the heat from the inside will go out better, maybe”

Like just some real dumb shit like that, but nope, racism

Can you reference the history?

Not doubting, just wondering, and not finding much online.

My knowledge here is that fluid gels are credited to Norton and Campbell out of Leeds university. Not necessarily for culinary applications but just the concept as a whole, largely in part because gellan was new at the time, and their work was more geared towards pharmaceuticals and cosmetics than culinary applications. It wasn’t until people like Ferran Adria and Heston blumenthal (and their development chefs like chris young) read their papers that it reached the culinary world and became a wildly overused technique

My understanding is that prior to their work “A molecular view of the gelation of agarose” in 1999 there aren’t really any papers describing fluid gels at all and their work leading up to said paper was the hallmark here. Prior to this there was gels like lbg+xanthan, which can be made a fluid gel, but with far more effort and generally will be a thixotropic gel

Fair point. The reason I used the phrase “invented the technique” is not to imply that he invented fluid gels (that was Norton and Campbell) but to imply he invented this recipe, which refined the idea of fluid gels (relatively shortly after their discovery in the early to mid 90s) to manage viscosity to the point that 2 opposing gels could be held in a cup vertically.

That said semantics are important so good point

That should be fine. It sets basically the same as jello would. Unless they’re like licking it or something

And actually agitating it during the setting may be beneficial. I’ve never played around with this but the whole idea behind this is a gel structure that is broken. That’s why ideally you have an automatic stirrer during the ice bath portion to continually agitate the mixture as it cools. But I’ve made this 4 times now and had the gels come out to varying degrees of hardness after refrigeration because of varying levels of calcium. Sometimes it comes out fairly liquid, sometimes it comes out basically like gelatin, but every time it has been successful.

My superpower is wall of text, no worries. And Chris young is brilliant so making his channel more obvious is only a good thing (though I wish he would do more novel stuff instead of rehashing old fat duck and chefsteps stuff to have an excuse to plug his new thermometer company but I digress)

The pet sheeting is an interesting idea. It’s a similar issue to the gellan dividers chris uses - I often forget about the dividers until the last minute. So then aluminum foil to the rescue, haha

Also fwiw I would not suggest serving this in a big cup. The scale may not be clear bc of the image but this cup is a bit bigger than a shot glass. The gel modifies the texture of the tea and makes it thicker by a bit, kind of like when you use those thickening agents for people with dysphagia but not as severely (same principle). With a large glass you might start to notice the odd texture a bit more, whereas with a small glass like this it’s mainly that you’re so overwhelmed by the differing temperatures occurring at the same time that the texture is secondary. You notice it but not as much.

Told you wall of text is my superpower

https://shop.app/products/9925694914838?variantId=49926046187798

It’s literally this

Chris young invented the technique haha

In the fridge this should keep 2-3 months especially if you follow safe practices like sanitizing the jar and lid for storage

If the crisp is submerged in oil, cooked thoroughly till dry and crispy, and it’s stored in the fridge the risk of botulism is extremely low.

You are correct that it’s not 0 though. Tbf it never is. To make it safer and extend shelf life you can add an acid at the end like 1-2tbsp black vinegar or rice vinegar after cooking. This will adjust pH enough to inhibit botulism spores further but again the risk still isn’t 0

I suppose the app respects its own formatting but that is kind of frustrating for literally everyone else on lemmy. Nice app though

Do they not show up? I’m using mobile and the formatting appears correct

Good to know though, thanks!

Looks very solid. I will forever be a NY pizza diehard but I can respect a well made pizza with a good undercarriage even if it’s not my style. Besides that, any pizza with no flop looks good to me

Diastatic malt powder can also be added to potato purée to make it much, much, much easier to process

Joel Robuchon’s probably one of the most decorated chefs in the world and everyone should make his pomme purée at least once. It is absolutely incredible and everyone should try it at least once. It is easy, yet difficult, because it is labor intensive. The abridged version is essentially:

boil mashing potatoes (like Yukon gold, depends on where you’re from though, that’s a USA variety)for a half hour mash with something like a food mill or ricer if available. Not strictly necessary but makes the next step easier Heat on pot to evaporate excess moisture Pass purée through very fine sieve - absolute pain but essential step, the finer the sieve the better. I have a 250um lab sieve that I use for this and it’s amazing Back in pot, whisk in cold butter, up to 50% of the weight of the potatoes (robuchon uses 50%), whisk constantly once emulsified Add hot milk to reach desired texture Season with salt to taste and optionally with white pepper

This is obviously labor intensive but it’s an absolute dream texturally. The potatoes are so smooth. An incredible experience that makes me go through this nightmare of a process 2-3x a year because it’s worthwhile, an amazing textural experience and flavor

Anyone who has ever tried to over process potato mash knows that they turn into glue almost immediately. Robuchons method is necessary to avoid this but also requires addition of dairy. Heston blumenthal and Jeffrey steingarten made a similar approach with sous vide potatoes that also require gelatinization of the starches (the 30min heating) and addition of dairy to control texture. While a butter and milk substitute could theoretically be used there is an alternative: diastatic milk powder

With diastatic malt powder you can make extremely smooth potatoes with much less labor and with no dairy at all (so entirely vegan). The diastase enzyme in dmp breaks starches in the potatoes into sugar and allow you to process it much easier:

yukon gold potatoes, peeled, 1in cubes Put in water with salt and sugar (200% water to potatoes, 3% salt, 2% sugar), bring to boil, simmer for 30 minutes Drain Add 1% weight of the potatoes diastatic malt powder (eg if you started with 500g potatoes add 5g powder) to the drained potatoes Blend (it will be very smooth but sticky) Put in a ziplock bag and try to get all the air out Cook in a pot of water at 126F for 30 minutes (if you have sous vide use that, if not it’s not essential, just try to not let it get too hot) Put it in a pan and cook to 167F Season and serve

When you cook to 126F you’re activating the diastase and letting it do its thing for 30 minutes. After the starch conversion you cook to 167F to deactivate the enzyme

This sounds like it’s more work than it is but it’s basically the same amount of work as making regular mash, possibly less since you don’t actually mash them by hand. If you reuse the same pot like i do it doesn’t make that many dishes.

This also has that extremely smooth texture but significantly less labor, it’s vegan, and because you’re not eating 800kcal of butter and milk it’s a more interesting flavor. Especially if you get high quality potatoes it’s a potato purée that allows you to simply taste, well, potato