Comments on: The Edible Science Experiment

By: Tim Gil

Tim Gil — Mon, 07 Mar 2011 03:17:07 +0000

I don’t know what Max does for a living but if he is not a chef with a lot of contacts then he is very wealthy by the looks of his equipment, the stove alone is heavy commercial and I am very familiar with the prices, well done Max you are definitely doing it right

By: Mike Y

Mike Y — Wed, 18 Feb 2009 14:39:51 +0000

Does anyone here know if these machines can be sourced locally?

By: Paul

Paul — Fri, 19 Dec 2008 02:09:51 +0000

Do you know what temperature Max cooked the tri-tip at, and for how long? Cooking for longer periods will tenderize the meat, but too long and you’ll have mush.

By: lamsky

lamsky — Fri, 06 Jun 2008 14:22:14 +0000

hi! you have a nice kitchen equipment! where did you bought those?

By: Katrina

Katrina — Tue, 03 Jun 2008 17:40:02 +0000

What a lucky, lucky girl you are to have such a friend!!! What I’d give for that foie gras…a whole kilo! And such thick slices! And those eggs look magnificent. I’ve read about and seen creations borne of molecular gastronomy on TV, and cannot wait till I can afford to go to the restaurants that serve it. I know some scoff at how artificial it can seem, but hey…some of the cooking techniques and ingredients used now were once considered unusual, too.

I can’t help but ask: what is that cake in the picture? It looks very familiar.

By: andre

andre — Tue, 03 Jun 2008 12:53:54 +0000

maybe the beef was too close to the heating elements in the water bath (it looked pretty full)

By: Ricky

Ricky — Tue, 03 Jun 2008 12:13:43 +0000

Vacuum bags are quite safe when used in low temperature cooking. They are quite sturdy and show no signs of wear after they’ve been used. I’ve read that these bags are rated up to temperatures of 115 deg. C without any toxicity issues, and since most cooking is done below 75 deg., there shouldn’t be any problems.

As for the danger zone, you can actually cook below 140 deg. as long as you follow certain rules regarding the relationship of time and temperature to bacterial growth, but I’ve read that 130 deg is the minimum for extended cooking times. It is also critical to have your prep place at its cleanest.

Thanks for the tip on brining the salmon, we will try this in a future experiment. Due to a miscommunication with Lori, I gave her the impression that this whole event was to be covered anonymously, when in fact I just didn’t want my picture taken. In any case you can contact Ricky at Dulcelin Gourmet (374-2165) if you’re interested in any of these products.

Ricky

By: Myan

Myan — Tue, 03 Jun 2008 03:30:47 +0000

I’m always curious about molecular gastronomy.. I’ve heard that using a sous vide is very critical since you’ll be cooking at the danger zone of temperature around 40 degrees F-140F where bacteria would most likely to grow… Still remember what i learn from school.. lol…But I’m really amaze on what it can do to tenderize meats… .
I’ve also seen once at the Mandarin oriental, they’re doing this ‘strawberry caviar’, like with Ferran Adria, using a syringe, a good try, but I didn’t get that crunch when biting into it just like a real caviar, its almost just like a sago/ tapioca pearls… Hope I can watch more and more people here in philippines doing this ‘alternative cooking’..

By: Hiro

Hiro — Tue, 03 Jun 2008 02:33:50 +0000

hi fellow carnivore, speaking of tri-tip, i wonder why we dont get that cut here in our country…

By: solraya

solraya — Tue, 03 Jun 2008 00:30:38 +0000

When I was scouting for vacuum packaging plastic, I was given several samples and to answer my questions about standing sharp bones, the supplier was talking about this and this resto uses it to pack ribs to be submerged in hot (or maybe warm) water. Can’t comprehend what they were saying I just thought it was a resto’s way of thawing. Then maybe not, maybe they were cooking it.