No more painting
ragebutt @ ragebutt @lemmy.dbzer0.com Posts 1Comments 810Joined 6 mo. ago
ragebutt @ ragebutt @lemmy.dbzer0.com
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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
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
tell me you’ve never cooked any actual food without saying you’ve never cooked any actual food
“oh I can make dinner! do you want pb&j, a grilled cheese, or one of those microwave curries from trader joe’s? We could doordash too I guess”
As always this is a pointless announcement.
“We’ve stomped out 7 of the 800,000,000 websites hosting illegal roms. We will pat ourselves on the back because there is a big number involved and one or two was a “big player” but that vacuum will be filled almost immediately by one of the countless sites left behind. We have wasted millions of your tax dollars to enact the vengeance of nintendo/sony/etc with the illogical nonsense that this is theft when the overwhelming majority of people who pirate media would have never purchased the media otherwise. But this allows us to justify wasting your money by saying we prevented hundreds of millions of dollars of theft.”
Is a more accurate version
For your question: honestly the best source in my opinion is a private torrent tracker (like GGn, but you’d need an invite or to join another site that has openings/interviews and an invite forum which usually is hidden until you’ve been around for awhile and have seeded/downloaded a decent amount)
The much easier faster way is just sites like https://nxbrew.net/ but these get taken down from time to time
Vanity paper, author just wanted to go on about Naruto and their dissertation topic. Any media franchise would work and the paper could be written in a more generalized manner as a result that would probably be more helpful instead of some weebs gushing about an (overrated) franchise
Case in point: in the works cited there is another paper from the author about how Naruto helped them understand CMT better from 2 year prior to this publication. Just a weeb shoehorning that shit in. At least shoehorn in the superior stereotypical shonen (dbz)
https://www.nature.com/articles/s41591-024-03453-1
This study released last year based on samples from cadavers suggests there’s enough in your brain to make a plastic spoon
IRC depends on channel and time of day
Some channels are pretty active
The issue is that there is a push to make these machines act as social partners and in some extremely misguided scenarios therapists
But if you don’t add that:
[list of tallest bridges]
So, although I’m sorry to hear about your job loss, here’s a little uplifting fact: the Verrazzano‑Narrows stands tall and proud over New York—at 693 feet, it’s a reminder that even in tough times, some things stay strong and steady 😊. Want to know more about its history or plans for visiting?
I believe they are aiming for convergence with AR OS UI and that the widely panned vision pro is something they have much more planned for over the next 10 years
basically the vision pro is the newton, and in 5-10 years when an AR device that looks much closer to glasses than ski goggles with a huge external battery pack and costs closer to $1000 than $3500 (or who knows, maybe $3500 is more normalized as a phone price by then ha) those will be akin to the iphone
If they pull it off it will be a big deal (assuming no one beats them to it, though clean software is very meaningful). It won’t though unless apple changes their operating procedure. Typically they just throw out some pretty polished first party apps and a few key partnered 3rd party apps to show off features. Then they expect 3rd party devs to fill the gaps. This worked for the iphone because there was a built in base; I needed a phone and theirs was objectively better than the competition when it dropped.
But a 4 figure goofy pair of glasses? That’s the vision pro and VR problem all over again. Niche purchase for enthusiasts. If you get the price down to $1000 more people will buy it, sure, but not that many, I bet.
Expensive options: thermoworks smoke-x
1-200 depending on 2 or 4 channel version, legally can only be used in the us and Canada because they use a custom rf protocol. As a result the range is 1.24 miles. Thermoworks is pricey shit but it lasts long, can be calibrated, and generally is one of the most accurate cooking thermometers you can buy
(albeit much much much more expensive than a $10-30 k type thermocouple and a used reader for $50 that is way more precise and usually will do data logging) also granted for most people a $20-40 thermometer would be fine with like 300-500ft range
My issue with “smart” anything is not the inherent concept, it’s the execution 99% of the time. I have plenty of smart stuff in my house but it’s almost never convergence devices. I’ve learned that these types of devices are more than anything designed to be disposable trash. Designed as cheap as possible, cut as many corners, introduce as many security holes as possible, etc. we have 0 consumer rights so even if it’s strong they’ll change the tos after the fact when their profits fall and they need to make the line go up.
So it comes to this. I’m not opposed to “smart” devices. They just have to occur in a dumb, roundabout way. They have to work without being connected to the internet, or in some rare cases by being bridged to the internet via home assistant from an isolated vlan. If I want a smoker I can monitor on the fly I will look at something like that thermometer paired with a standard steel smoker that will last decades. If I need to adjust it remotely I will look at why I need this option first: is it realistic that I would just adjust it without checking the contents? If I would then check open source and if nothing exists make it. It sucks but this where our garbage profit driven society led us, to shitty products that fill landfills and waste resources
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