Greetings! I have been reading the site for some time and have read the Meathead cookbook from cover to cover. Colorado has little excellent commercial barbecue (perhaps because we have no native hardwoods that grow in significant numbers), so we are taking matters into our own hands! I try to dabble in both classical cooking methods (French and barbecue in particular) and modern techniques (hence my immersion circulator and collection of molecular gastronomy tools and powders). I can proudly say I have had a wider variety of culinary failures than anyone I know.
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Welcome to The Pit Edward Hafer. It's great to have you here and thank you for your support.
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See you around The Pit!
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Greetings, Edward and welcome to the Pit! Where in CO? I'm in Parker.Comment
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Welcome to the pit, you are a faster reader than me. Enjoy the Wikipedia of BBQ.Comment
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Ed... We were all lurkers before we joined the Pit, welcome my friend.Originally posted by Edward Hafer View Post
I get a hint that you might be a fan of the Modernist Cuisine cult... So am I.👍
French Cuisine is all about sauces... I have a tip for you to become a sauce maven. There's only three types of mother sauces and all sauces ever created are a variation of those three sauces. Learn those three sauces and riff on them all you want, never having to follow a recipe again.👌
Culinary failures... If you aren't failing, you aren't trying to push the edge of your abilities enough.
BBQ... You've just joined the Modernist Cuisine of the BBQ world.👌 Sit back, ask questions and let your fellow Pit members walk you through BBQ excellence. It's that simple my friend.👌Comment
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"...collection of molecular gastronomy tools and powders..."
Edward Hafer so Can you go into a little detail about the tools and powders!?!? Like where to get good ones and such. I know its not BBQ but still very interesting.Comment
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I'm not Edward, but:
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Thanks Potkettleblack seems like some kool stuff!! (After I save the money to buy the meat for the steakager I'll look into a starter kit!!)
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You wrote "I can proudly say I have had a wider variety of culinary failures than anyone I know." Welcome to the Pit! Experience is a hard teacher. She gives the test first and the lesson afterwards. Practice makes perfect, so with each failure comes a new success. Keep smoking!Comment
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Welcome to The Pit and welcome to The Obsession.Comment
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Welcome to The Pit Edward Hafer! It's nice to have you here, thanks for joining up. Molecular gastronomy tools and powders?? Do tell...Comment
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Sorry for the slow reply, I just found the message function on my phone.
I have had a lot of fun with molecular gastronomy powders. My favorites are melting salts - (sodium citrate, sodium phosphate, sodium hexametaphosthate) - these are used in industry to create american cheese, but have an amazing ability to make perfect emulsions out of any cheese. Imagine two year old cheddar made as creamy as velveta, but with perfect old cheddar flavor. Same with other hard, aged cheeses that are usually impossible to properly emulsify.
Methylcellulose (which gels at high temperature but is liquid at low temperature, kinda like reverse gelatin) is pretty nifty stuff to play with - I make consume with lots of smoked pork feet and neck bones and then make Methylcellulose noodles at the table - very nifty presentation, great flavors. David Chang has a great egg recipe that uses methylcellulose to set the egg in a giant, puffy bubble.
Modified starches like UltraTex make amazing gravy, highly recommended.
I have also made some really awful stuff, very precise measurements and temperature control are necessary in certain cases. I have managed to get spherification to work, but didn't really think it was that useful.
There is a great free resource on the web that might give you an idea of what crazy things can be produced: http://blog.khymos.org/wp-content/20...ction-v3.0.pdfComment
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