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cooking.html
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<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Transitional//EN"
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<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en"
lang="en" dir="ltr">
<head>
<meta http-equiv="Content-Type" content="text/html; charset=utf-8" />
<title>cooking</title>
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<div class="dokuwiki export">
<!-- TOC START -->
<div id="dw__toc" class="dw__toc">
<h3 class="toggle">Table of Contents</h3>
<div>
<ul class="toc">
<li class="level1"><div class="li"><a href="#cooking">Cooking</a></div>
<ul class="toc">
<li class="level2"><div class="li"><a href="#tips_and_tricks">Tips and Tricks</a></div>
<ul class="toc">
<li class="level3"><div class="li"><a href="#sous_vide">Sous Vide</a></div></li>
<li class="level3"><div class="li"><a href="#baking">Baking</a></div></li>
</ul></li>
</ul></li>
</ul>
</div>
</div>
<!-- TOC END -->
<h1 class="sectionedit1" id="cooking">Cooking</h1>
<div class="level1">
<ul>
<li class="level1"><div class="li"> Want to read: Betty Crocker Why It Works: Insider Secrets to Great Food and <del>How to Cook Without a Book</del> because I like understanding <strong>why</strong> the authors did certain things for recipes. Also watch some of <a href="http://en.wikipedia.org/wiki/Gordon_Ramsay's_Ultimate_Cookery_Course" class="urlextern" title="http://en.wikipedia.org/wiki/Gordon_Ramsay's_Ultimate_Cookery_Course" rel="ugc nofollow">Gordon Ramsey's Ultimate Cookery Course</a> for live demonstrations of techniques.</div>
</li>
</ul>
<ul>
<li class="level1"><div class="li"> <a href="cooking/food.html" class="wikilink1" title="cooking:food">Food Recipes</a></div>
</li>
</ul>
</div>
<!-- EDIT{"target":"section","name":"Cooking","hid":"cooking","codeblockOffset":0,"secid":1,"range":"1-427"} -->
<h2 class="sectionedit2" id="tips_and_tricks">Tips and Tricks</h2>
<div class="level2">
<ul>
<li class="level1"><div class="li"> Mostly from Cook's Illustrated for now. </div>
</li>
<li class="level1"><div class="li"> <strong>Starches</strong> start to break down past 180F. So maybe do sous vide instead? </div>
</li>
<li class="level1 node"><div class="li"> <strong>Oatmeal</strong>: Steel-cut oats and 8-grain cereal = nutty awesomeness. Also good add-ins are pumpkin seeds and cranberries.</div>
<ul>
<li class="level2 node"><div class="li"> Not sure whether to go with pouring hot water and letting sit or going with microwave at 80-90% so it doesn't overflow</div>
<ul>
<li class="level3"><div class="li"> Currently preferring microwave as it's faster and keeps the heat…and sterilizes my dirty bowl <img src="/lib/images/smileys/icon_smile.gif" class="icon" alt=":-)" /></div>
</li>
</ul>
</li>
</ul>
</li>
<li class="level1 node"><div class="li"> <strong>Frying</strong>…you need oil to be hot enough to keep water in meat/veggies at 212F (boiling), so that water vapor leaving prevents oil from getting into the pores, and not letting the food get fatty/oily</div>
<ul>
<li class="level2"><div class="li"> <em>Is this really frying then?</em></div>
</li>
</ul>
</li>
</ul>
<ul>
<li class="level1 node"><div class="li"> Fried tofu, it needs to be <strong>really</strong> dry, then just fry them and optionally coat with corn starch. </div>
<ul>
<li class="level2"><div class="li"> Corn starch didn't end up mattering.</div>
</li>
</ul>
</li>
<li class="level1"><div class="li"> I kinda want to try the pressure cooker carrot recipe, maybe with Sankar too! <a href="http://modernistcuisine.com/recipes/at-home-caramelized-carrot-soup/" class="urlextern" title="http://modernistcuisine.com/recipes/at-home-caramelized-carrot-soup/" rel="ugc nofollow">http://modernistcuisine.com/recipes/at-home-caramelized-carrot-soup/</a></div>
</li>
<li class="level1"><div class="li"> And best ever chocolate chip cookie. </div>
</li>
</ul>
</div>
<!-- EDIT{"target":"section","name":"Tips and Tricks","hid":"tips_and_tricks","codeblockOffset":0,"secid":2,"range":"428-1525"} -->
<h3 class="sectionedit3" id="sous_vide">Sous Vide</h3>
<div class="level3">
<p>
Can alternatively tenderize the meat using a mallet or chemistry?! I wonder how that compares to 24 hours in a sous vide
</p>
<p>
Only the <strong>surface</strong> of meats (except for poultry apparently) has the bacteria, so you can cook the inside to whatever temperature you want then you're done!
</p>
<ul>
<li class="level1"><div class="li"> Which is why Darin can do his smoker only to an internal temperature of 130.</div>
</li>
</ul>
<p>
Collagen breakdown for tough cuts can happen for long time at low temperatures, or short time at high temperatures. <a href="https://www.chefsteps.com/forum/posts/tough-shoulder-after-sous-vide" class="urlextern" title="https://www.chefsteps.com/forum/posts/tough-shoulder-after-sous-vide" rel="ugc nofollow">https://www.chefsteps.com/forum/posts/tough-shoulder-after-sous-vide</a>
</p>
<blockquote class="blockquote-plugin">
<p>
Collagen fibers begin to break at above 160˚F and reach a peak rate at 180˚. It takes at least 3 hours for the collagen to convert to gelatin sufficiently to hold its form after refrigeration. The problem, though, is that collagen starts to contract at 140˚, and if there isn't sufficient fat to resist the contraction the moisture will be wrung from the meat before the collagen finishes breaking into gelatin. Contrastingly, enzyme breakdown is what sous vide does. In particular, collagenases activate at 113˚, peak at 130˚, and completely denature above 140˚. It takes a minimum of 6 hours at 130˚ for enzyme conversion of collagen into gelatin in a young animal (e.g., veal and lamb), and up to <strong>48 hours</strong> in a roast from a mature animal. And it all happens well below where the collagen can contract.
</p>
</blockquote><ul>
<li class="level1"><div class="li"> Or just buy loins / tender cuts and don't worry about it <img src="/lib/images/smileys/icon_smile.gif" class="icon" alt=":-)" /></div>
</li>
</ul>
<p>
Great site, lots of science: <a href="http://www.douglasbaldwin.com/sous-vide.html" class="urlextern" title="http://www.douglasbaldwin.com/sous-vide.html" rel="ugc nofollow">http://www.douglasbaldwin.com/sous-vide.html</a>
</p>
<p>
Takes about 20-30 minutes to bring a refrigerated meat to temperature.
</p>
<p>
<a href="0media/pasted/20171104-114609.png" class="media" title="pasted:20171104-114609.png"><img src="0media/pasted/20171104-114609.png" class="media" alt="" width="400" /></a>
</p>
<p>
What's helping is to add a layer of salt to outside before frying. Adds a nice “steakhouse” touch.
</p>
</div>
<h4 id="time">Time</h4>
<div class="level4">
<ul>
<li class="level1"><div class="li"> 14 hours is not enough on chuck steak, gives a red juice color and is not nearly melt in your mouth yet. </div>
</li>
<li class="level1"><div class="li"> Maybe letting it sit in the fridge for a week was helpful. I don't think so though…</div>
</li>
</ul>
</div>
<h4 id="searing">Searing</h4>
<div class="level4">
<p>
It's nice to get a sear on it, but honestly, it doesn't add <strong>that</strong> much to the flavor. Mostly crispy crust for texture.
</p>
<ul>
<li class="level1"><div class="li"> Maybe add some sugars next time?</div>
</li>
</ul>
<p>
Recommends cast iron skillet (can retain a lot of heat) searing with oil, then further finishing with hot flame like searzall. Super hot gas/coals grill works well too. Want the char without heating up the inside too much.
</p>
<ul>
<li class="level1"><div class="li"> (Try to get a flat cut) <del>Probably should use a cut of beef that is big and fat like a bottom round or chuck roast so</del> Won't allow for you to cut meat “across the grain” in the end, but maybe getting a sear with just a pan is worth cutting with the grain.</div>
</li>
<li class="level1"><div class="li"> Dad has outside wok. Thankfully a hot gas grill is good enough too.</div>
</li>
</ul>
<ul>
<li class="level1 node"><div class="li"> <strong>Add butter</strong> and aromatics at end so that they don't burn, but caramelize instead.</div>
<ul>
<li class="level2 node"><div class="li"> So, I tried this, but the butter didn't add that much. Same with the garlic, when un-crushed.</div>
<ul>
<li class="level3"><div class="li"> Fun fact, if you chew up raw garlic…UGH! It's still burning in my stomach.</div>
</li>
</ul>
</li>
</ul>
</li>
<li class="level1 node"><div class="li"> <strong>Pat the steaks dry</strong>, as a lot of heat and spattering goes into evaporating that moisture instead of developing the crust?! </div>
<ul>
<li class="level2"><div class="li"> Still want to test this one. Seems plausible though.</div>
</li>
<li class="level2 node"><div class="li"> <del>I don't think it matters that much.</del> For sure don't just dump them fresh out of the bag. Let them air dry a little if warm, if cold then everything is gelatinous and the inside is still cold…don't cook them cold. </div>
<ul>
<li class="level3"><div class="li"> Yeah, get the inside warmed up, then fry. Want to keep the crust dry, so don't keep it warm enroute to destination with a water bath in a bag. Just let it keep airing out. The inside will stay moist.</div>
</li>
<li class="level3"><div class="li"> </div>
</li>
</ul>
</li>
</ul>
</li>
</ul>
<ul>
<li class="level1"><div class="li"> Just try them out with small pieces … tomorrow!</div>
</li>
<li class="level1"><div class="li"> Subway fast cooker is .. I'm not sure yet, but basically a broiler with fan, with maybe microwave for good measure. </div>
</li>
</ul>
</div>
<h4 id="beefsteak">Beef / Steak</h4>
<div class="level4">
<p>
Not small amount of pepper would be good.
</p>
<p>
Next time try lamb, searing/cooking a piece of raw steak, and maybe 1 hour cooked steak of tender steak meat (loin or something).
</p>
</div>
<h5 id="cut">Cut</h5>
<div class="level5">
<ul>
<li class="level1 node"><div class="li"> Just go for a tender cut of meat, like tenderloin or pork chop. </div>
<ul>
<li class="level2"><div class="li"> Maybe try cooking pork roast for longer at higher temperature. <a href="http://www.douglasbaldwin.com/sous-vide.html#Tough_Meat" class="urlextern" title="http://www.douglasbaldwin.com/sous-vide.html#Tough_Meat" rel="ugc nofollow">http://www.douglasbaldwin.com/sous-vide.html#Tough_Meat</a></div>
</li>
<li class="level2"><div class="li"> <a href="0media/pasted/20180309-215356.png" class="media" title="pasted:20180309-215356.png"><img src="0media/pasted/20180309-215356.png" class="media" alt="" /></a></div>
</li>
</ul>
</li>
</ul>
<ul>
<li class="level1"><div class="li"> Want marbling on the inside of the meat, not fat sticking on the outside. (personal preference)</div>
</li>
<li class="level1"><div class="li"> <del>Chuck, brisket</del>, large chunks of hard fat…I end up cutting them off. </div>
</li>
<li class="level1"><div class="li"> <strong>Bottom round</strong>, has marbling, easy to cut into steaks, fairly lean still, and 90% as “fall-apart” as chuck.</div>
</li>
<li class="level1"><div class="li"> <strong>Not</strong> Brisket: Unless it tenderizes by the end of today, it's pretty annoying to chew still. Big thing of fat on the outside too that you're paying to cut off.</div>
</li>
<li class="level1 node"><div class="li"> Lean cuts (eye of loin, others), you apparently need to cook them at lower temperature so they don't toughen. But not below 130 F for more than 3 hours as bacteria <strong>grow</strong> at those temperatures and times.</div>
<ul>
<li class="level2"><div class="li"> But then again, the lean cuts when warm and freshly seared, are tender perfect too. Try again another time.</div>
</li>
</ul>
</li>
</ul>
</div>
<h4 id="salt">Salt?</h4>
<div class="level4">
<p>
Helps to tenderize meat, I think. But….sous vide should do that too, right?
</p>
</div>
<h5 id="amount">Amount</h5>
<div class="level5">
<p>
1 sugar cube = 3 grams of sugar.
</p>
<p>
I did too much salt last time, almost a full small glass bowl (3/4 cup = 225 grams) for 6 pounds of beef. 1/4 to 1/2 of that would probably be good. Need to test in separate bags as the broth will meld
</p>
</div>
<h4 id="why_isn_t_my_hand_burnt_when_i_put_it_in_a_350f_oven">Why isn't my hand burnt when I put it in a 350F oven?</h4>
<div class="level4">
<p>
Basically, <a href="http://physics.stackexchange.com/questions/308237/why-is-my-hand-not-burned-by-the-air-in-an-oven-at-200c" class="urlextern" title="http://physics.stackexchange.com/questions/308237/why-is-my-hand-not-burned-by-the-air-in-an-oven-at-200c" rel="ugc nofollow">dry air isn't as great of a medium for energy transfer / cooking</a> as water is. A humid oven would burn your hand very quickly.
</p>
<ul>
<li class="level1"><div class="li"> Great article documenting new methods, including humidity controlled oven and steam oven that would apparently negate the need for sous vide, actually. <a href="http://www.scienceofcooking.com/sous_vide_cvap_combi_oven.htm" class="urlextern" title="http://www.scienceofcooking.com/sous_vide_cvap_combi_oven.htm" rel="ugc nofollow">http://www.scienceofcooking.com/sous_vide_cvap_combi_oven.htm</a></div>
</li>
</ul>
</div>
<h4 id="current_setup">Current Setup</h4>
<div class="level4">
<ul>
<li class="level1 node"><div class="li"> Is Ziploc freezer/storage plastic ok? <a href="http://modernistcuisine.com/2013/03/is-it-safe-cook-plastic/" class="urlextern" title="http://modernistcuisine.com/2013/03/is-it-safe-cook-plastic/" rel="ugc nofollow">Yes</a>, but you can use canning jars if you want to too, it'll just take longer.</div>
<ul>
<li class="level2"><div class="li"> Now … why is canning jar ok? </div>
</li>
</ul>
</li>
<li class="level1"><div class="li"> Cover with plastic wrap for longer cooks to prevent a bunch of water loss from evaporation</div>
</li>
<li class="level1"><div class="li"> Power going out, Might want to get a UPS if power might go out</div>
</li>
<li class="level1"><div class="li"> Clip bag onto side of pot with binder clip</div>
</li>
<li class="level1"><div class="li"> More in-depth tricks at <a href="http://www.cookingissues.com/index.html%3Fp=3908.html" class="urlextern" title="http://www.cookingissues.com/index.html%3Fp=3908.html" rel="ugc nofollow">here</a></div>
</li>
</ul>
<p>
<strong>Why can't you just use your stove?</strong><em>Will test out soon</em>
</p>
<ul>
<li class="level1 node"><div class="li"> There's no temperature feedback, so you have to manually check the mean temperature of the given setting and you're just hoping that the resistance of the bi-metallic switch stays consistent over time. </div>
<ul>
<li class="level2"><div class="li"> Cycle time is ~12 seconds on medium (and will probably be the same for the whole range, the duty cycle just changes), which is reasonable. </div>
</li>
</ul>
</li>
</ul>
</div>
<h4 id="why_bang_bang_control_for_stove">Why Bang Bang Control for Stove ?</h4>
<div class="level4">
<p>
Why can't we have “dimmed” stoves and crock-pots with high switching frequency? From <a href="http://cooking.stackexchange.com/questions/12666/do-all-modern-electric-stoves-have-binary-heating-elements/76177" class="urlextern" title="http://cooking.stackexchange.com/questions/12666/do-all-modern-electric-stoves-have-binary-heating-elements/76177" rel="ugc nofollow">StackExchange</a>
</p>
<ul>
<li class="level1 node"><div class="li"> It's doable with a TRIAC, but it's a more expensive triac due to </div>
<ul>
<li class="level2"><div class="li"> high power 2KW vs 100W light bulb</div>
</li>
<li class="level2"><div class="li"> Lots more switching noise and EMF</div>
</li>
<li class="level2"><div class="li"> Dissipates even more heat at the triac than to the pot</div>
</li>
</ul>
</li>
<li class="level1"><div class="li"> Also, there's plenty of thermal mass in the glass-ceramic cooktop or the normal metal heater such that the large variation in temperatures due to ~10s switching frequency only makes a small change in the temperature at the top, not to mention the thermal mass of the heavy bottom pot + pot of <strong>water</strong> helps a ton too. </div>
</li>
<li class="level1"><div class="li"> So, not done very often. If you really need higher switching frequency DIY with a switcher or use a gas stove.</div>
</li>
</ul>
<p>
On the other hand, things like corded hand drills rely on having variable speed control and are reasonably high-powered. I guess they use TRIACs! (probably because they have to).
</p>
<ul>
<li class="level1"><div class="li"> <a href="http://electronics.stackexchange.com/questions/167556/how-does-the-circuit-of-a-basic-variable-speed-electric-drill-work" class="urlextern" title="http://electronics.stackexchange.com/questions/167556/how-does-the-circuit-of-a-basic-variable-speed-electric-drill-work" rel="ugc nofollow">http://electronics.stackexchange.com/questions/167556/how-does-the-circuit-of-a-basic-variable-speed-electric-drill-work</a></div>
</li>
</ul>
<p>
For a store-away solution, use a 120V outlet in one unit like this one. <a href="https://www.amazon.com/review/R3NAMUJC2UCORW/ref=cm_cr_dp_cmt?ie=UTF8&ASIN=B00V4TJR00&channel=detail-glance&nodeID=228013&store=hi#wasThisHelpful" class="urlextern" title="https://www.amazon.com/review/R3NAMUJC2UCORW/ref=cm_cr_dp_cmt?ie=UTF8&ASIN=B00V4TJR00&channel=detail-glance&nodeID=228013&store=hi#wasThisHelpful" rel="ugc nofollow">Great review of lower temp (250F max I think)</a>, higher temp is a few bucks more.
</p>
<ul>
<li class="level1 node"><div class="li"> Same guy also recommends seal-a-meal: <a href="https://www.amazon.com/Seal-Meal-hands-free-indicator-FSSMSL0160-000/dp/B008HMWC4A/ref=cm_cr_dp_asin_lnk" class="urlextern" title="https://www.amazon.com/Seal-Meal-hands-free-indicator-FSSMSL0160-000/dp/B008HMWC4A/ref=cm_cr_dp_asin_lnk" rel="ugc nofollow">https://www.amazon.com/Seal-Meal-hands-free-indicator-FSSMSL0160-000/dp/B008HMWC4A/ref=cm_cr_dp_asin_lnk</a> for sealing bags with stuff inside.</div>
<ul>
<li class="level2"><div class="li"> <em>In my opinion, might be easier to just defrost the meat and then some amount of juices will come out and be able to transfer the heat to the meat just fine. But … maybe you do need it after all.</em></div>
</li>
</ul>
</li>
</ul>
<p>
Popular screws-in-back solution is STC-1000, $17, <a href="https://www.amazon.com/Lerway-All-Purpose-Temperature-Controller-Thermostat/dp/B008KVCPH2" class="urlextern" title="https://www.amazon.com/Lerway-All-Purpose-Temperature-Controller-Thermostat/dp/B008KVCPH2" rel="ugc nofollow">https://www.amazon.com/Lerway-All-Purpose-Temperature-Controller-Thermostat/dp/B008KVCPH2</a>. Adjustable setpoints down to +/- .3C.
</p>
<p>
Another that uses PID is ITC-100. <a href="https://www.amazon.com/Inkbird-Temperature-Controller-Omron-ITC-100/dp/B00OLOGNO8" class="urlextern" title="https://www.amazon.com/Inkbird-Temperature-Controller-Omron-ITC-100/dp/B00OLOGNO8" rel="ugc nofollow">https://www.amazon.com/Inkbird-Temperature-Controller-Omron-ITC-100/dp/B00OLOGNO8</a>
</p>
</div>
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<h3 class="sectionedit4" id="baking">Baking</h3>
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<li class="level1"><div class="li"> Baking is essentially a chemistry experiment, so be sure to follow the recipe exactly / make small changes at a time.</div>
</li>
<li class="level1"><div class="li"> <strong>Protein</strong> absorbs moisture very well in baking. So, all-purpose flour (10-12% protein) will absorb water more than cake flour (6-8% protein). </div>
</li>
<li class="level1 node"><div class="li"> <strong>Salt</strong> acts as a sort of flavor enhancer, making sweet cotton-candy-like things more buttery and vanilla-y, and bitter things less bitter! </div>
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<li class="level2"><div class="li"> <em>Also, be sure when baking to use <em class="u">unsalted butter</em>, as you want to control the amount of salt used and you don't want it to actually come out salty!</em></div>
</li>
</ul>
</li>
<li class="level1 node"><div class="li"> <strong>Butter</strong></div>
<ul>
<li class="level2"><div class="li"> To make whipped butter (for easier spreading later), whip room-temperature butter with a whisk! And maybe add some sugar/honey when you're at it</div>
</li>
<li class="level2 node"><div class="li"> Quick way to soften it to room temp is to cut it up into small pieces when you start. By the time you're ready for it, it'll be nice and soft. </div>
<ul>
<li class="level3"><div class="li"> Why room-temperature? </div>
</li>
</ul>
</li>
</ul>
</li>
<li class="level1 node"><div class="li"> <strong>Sugar</strong></div>
<ul>
<li class="level2"><div class="li"> Brown sugar keeps cookies moist because of invert sugar, drawing in moisture, etc.</div>
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</ul>
</li>
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<h4 id="speculoos">Speculoos</h4>
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<p>
Dutch windmill cookie. <a href="http://www.eatthelove.com/2012/12/speculaas/" class="urlextern" title="http://www.eatthelove.com/2012/12/speculaas/" rel="ugc nofollow">Decent recipe</a> with a lot of spices, including pepper!
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<h4 id="cookies">Cookies</h4>
<div class="level4">
<ul>
<li class="level1 node"><div class="li"> Combination of the above for tweaking cookie texture: <a href="http://bakingbites.com/2010/01/tips-for-getting-that-perfect-cookie-texture/" class="urlextern" title="http://bakingbites.com/2010/01/tips-for-getting-that-perfect-cookie-texture/" rel="ugc nofollow">http://bakingbites.com/2010/01/tips-for-getting-that-perfect-cookie-texture/</a></div>
<ul>
<li class="level2"><div class="li"> <strong>Chewy</strong> ← Gluten ← Melted Butter</div>
</li>
<li class="level2 node"><div class="li"> <strong>Eggs</strong></div>
<ul>
<li class="level3"><div class="li"> Yolks make cookies rich</div>
</li>
<li class="level3"><div class="li"> Whites cause cookies to puff and dry out</div>
</li>
</ul>
</li>
<li class="level2"><div class="li"> <strong>Baking Soda</strong> reacts quickly with acidic ingredients (such as brown sugar) to create lots of gas bubbles</div>
</li>
<li class="level2"><div class="li"> <strong>Baking Powder</strong> works slowly and allows for an even rise (and gives you a fine tight crumb and smooth top)</div>
</li>
</ul>
</li>
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