After multiple iterations [Keef] has nailed down the fabrication process for an unusual component. Using only a heater water bath, some silicone and easily available reagents, [Keef] demonstrate how he manufactures a gastronomic enigma: the long egg.
The similarities between [Keef’s] process and the typical hacker iteration cycle are eggceptional. He starts out with a goal and iterates, modifying his methods until he gets the perfect long egg. Sound familiar? Cooking can be as much of a science as it is an art.
In his quest, [Keef] utilizes sausage casing, plastic bags, sticky tape, “lots of sweat and almost some tears” to hold eggs for cooking via an Anova Precision Cooker immersion circulator. However, [Keef] notes, the Anova is normally used for sous vide cooking so you might not have one sitting around. In that case, you can use a regular pan on a stovetop along with a digital thermometer, but you’ll have to be quite vigilant to keep the temperature steady.
But wait. Why would one want a long egg in the first place? I’ll leave this explanation to [Keef]. “Well, the main use is in a Gala Pie (a long pork pie baked in a loaf tin and often cut into slices for picnics). Or you could just slice the egg and lay it out on a platter and amaze your friends with how every slice is exactly the same size.”
Go check out [Keef’s] two videos. He has two, one that chronicles the eggciting initial attempts, and another that describes his final method. With [Keef’s] help, the number of long eggs outside of Denmark may substantially increase. But, if you’d rather have some pizza, we won’t be offended.
If you have not heard of the sous-vide method of cooking you are not alone. This method uses a low temperature water bath to cook food in airtight plastic bags. Because the temperatures are much lower than normal the cooking time must be much longer and the actual temperature is very critical. The advantage is that the food is heated evenly without overcooking the outside. Since the food is bagged, it also retains moisture.
[Brian] put together a sous-vide control system to automatically maintain the correct temperature of a rice cooker. A temperature control unit was sourced on eBay for about $15. This is not a bad deal considering it has an LED display, control buttons, built-in relay and thermometer input. The control unit is mounted inside a project box with a few other components. The 120 volt AC line comes into the box where the neutral and ground are connected to the control unit and a standard outlet. The hot wire is connected directly to the control unit which determines if the hot wire is or isn’t connected to the outlet by using its built-in relay.
Continue reading “Precision Temperatures for Cooking or Whatever”
Turkey day is fast approaching and for those of us not cool enough to be rocking the deep-fried turkey this year we’ll have to suffer though a potentially dry oven-roasted bird. Chef [Justin] came up with a great way to prevent dried out white meat on a turkey using ice of all things.
The enemy of moist and tender breast meat is heat. Cooking meat for too long will dry it out. There’s a problem, though: the breast is the thickest part of the bird which means it will take longer than the legs or thighs to reach the necessary 160 degrees. [Justin] figured that if he could cool down the breast with ice, it will take longer to cook and both the white and dark meat will come out perfectly.
[Justin] set up a test with two 15-pound birds. Both turkeys were allowed to come up to room temperature, then ice packs were put on the breast of one bird for 15 minutes. This lowered the temperature of the experimental breast by a few degrees. Both birds were then thrown into the oven.
After coming out of the oven, both birds looked great. The bird treated with ice packs appeared to be more tender and moist. Sounds like the perfect thing to pull out of our bag of tricks next week.