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”
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?
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
You can also just get a normal smoker and a wireless thermometer that works with RF, which has a range of like 700-1000ft, and while it has some theoretical security flaws it results in a situation that is infinitely more secure than a WiFi/app situation. Even if someone bothered to sniff the rf traffic what are they going to do, see the temperature of your brisket? Oh no
Additionally this way the smoker is basically invincible because it’s not digital and as long as you don’t let it rust out it will last forever. If you somehow break the thermometer it’s like $30 to replace but I guarantee you can find models that are somewhat repairable and have user replaceable batteries, which guarantee this thing doesn’t
Sitcoms fucked us up
When it comes to builds my mentality is “save shit from the landfill and spend as little as possible” haha
I feel like there is always a push for consumerism in (basically anything, but especially this) space. You’ll read forums and watch youtube videos that show dumb nerds with sponsorships doing a build with an $1800 budget and for what? Running a nas? Jellyfin? Caldav? This stuff doesn’t take a ton of overhead
If you’re running 5 concurrent users with 2-3 transcoding quicksync should handle that. Research this more but in my experience it works fine. For reference my library is all extremely high quality either 1080 remux or 4k remux with hdr/dv whenever possible (so tonemapping is required) and lossless audio (dts-hd, atmos, etc). If your library is like mine this bumps things up a bit and will use more cores - quicksync will handle the video fine but cores will be needed for the audio and the tonemapping of hdr/dv layer. Additionally if you’re like me and have a ton of anime (or just someone who likes subtitles) another core gets taken to burn those in. For my library with 2-3 users this is fine, could probably even handle 1-2 more (maybe, depends on what they watch).
This is where scalability comes in. Pick a case and psu where you have the option for a discrete gpu if it ever becomes necessary. You extend to 15 users or decide you want to run deepseek locally? Picking a motherboard with an extra PCIE x16 slot is helpful. since you’re offloading NAS to the synology you can just get a motherboard with a pcie slot, though getting one with multiple opens the option that down the line you could add an HBA and a second array should the synology run out of space. Again, depends on your long term plans
Look on marketplace, Craigslist, eBay, etc for older hardware. Full desktops use a lot of power, which sucks, but the advantage for you is that they are expensive to ship so they can get sold a bit cheaper sometimes. Sort by distance and filter by used
Read truenas, unraid, proxmox, serve the home forums for lots of info on example builds too. But don’t worry too much about getting it perfect. Remember it can always be a little better (or a lot better) but most of the time the extra power is just going to waste your money. Unless you specifically have a need for like multiple VMs at once, serious LLM stuff, etc something seriously demanding like that?
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