I put oil in my hot-dog water!
:hitlerbanjo:
:walken:
Olive-oil poached hot-dogs are DE-LICIOUS! D/N/T!
This thread reminds me of one of my signature dishes. Deconstructed hot dog.
Mustard foam
Ketchup brown butter emulsion
Encapsulated ragout of oxtail and pork shoulder
Relish Sorbet
Bun powder
Sous-vide cippolini rings
Quote from: DECI4 on March 25, 2012, 10:33:02 AM
This thread reminds me of one of my signature dishes. Deconstructed hot dog.
Mustard foam
Ketchup brown butter emulsion
Encapsulated ragout of oxtail and pork shoulder
Relish Sorbet
Bun powder
Sous-vide cippolini rings
Didn't that one internet-chef douche do that?
Quote from: DECI4 on March 25, 2012, 10:33:02 AM
This thread reminds me of one of my signature dishes. Deconstructed hot dog.
Mustard foam
Ketchup brown butter emulsion
Encapsulated ragout of oxtail and pork shoulder
Relish Sorbet
Bun powder
Sous-vide cippolini rings
:lulz:
That sounds retardedly awful. :lulz:
http://www.weiner-tea.com/weinertea.html
Quote from: Nigel on March 25, 2012, 01:25:26 PM
Quote from: DECI4 on March 25, 2012, 10:33:02 AM
This thread reminds me of one of my signature dishes. Deconstructed hot dog.
Mustard foam
Ketchup brown butter emulsion
Encapsulated ragout of oxtail and pork shoulder
Relish Sorbet
Bun powder
Sous-vide cippolini rings
Didn't that one internet-chef douche do that?
BAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAHAHAHAHAHAHAHHAHAAA
totally.
weiner tea? I LOVE THAT.
Quote from: navkat on March 30, 2012, 04:54:56 AM
http://www.weiner-tea.com/weinertea.html
What the fuck? :lulz:
2 ETZNAB 10 Guests, 5 Users (1 Hidden ) hirley0, Waffle Iron, Cainad, MMIX CLEARLY OUTNUMBERED
http://www.erisbarandgrill.com/index.php/topic,2.0.html H_o / W
the "BEST DEAL" eggs hash browns toast jam catchup Tabsasco &water/ $2
So where is all the interference coming from | my chess game ? | i know it reset :
http://cheerfultortoise.com/node/37 ^
"Hello, you have an old version of A" {yeah &a new Ver of /=\s 2
you need to get the latest F {{ yeah ? YeAh vaLLy Funny
http://cheerfultortoise.com/node/9 {{{ 12:34:56.789 TooT B-
Quote from: Fuck You One-Eye on March 25, 2012, 03:48:28 PM
Quote from: DECI4 on March 25, 2012, 10:33:02 AM
This thread reminds me of one of my signature dishes. Deconstructed hot dog.
Mustard foam
Ketchup brown butter emulsion
Encapsulated ragout of oxtail and pork shoulder
Relish Sorbet
Bun powder
Sous-vide cippolini rings
:lulz:
So I had to look that up and indeed "cippolini" is Italian for "small onion", except they're also flat which makes them suitable for roasting.
So if you cut them in rings anyway, you might as well use shallots?
And sous-vide? You vacuum seal the rings separately?
But in this case the only thing sous-vide does is make sure no aroma escapes while cooking, you might as well slow roast some shallots in the skins at low temp and slice them up after for the same effect?
What is bun powder? Like breadcrumbs but finer? How do you eat it?
And ketchup brown butter emulsion? That's just ketchup mixed with browned butter, right? (cause ketchup emulsifies pretty well, no need for yolk or anything)
I'm pretty sure he's taking the piss, Trip. but if that's a real recipe that he's actually made I'll shake his hand and buy him a drink.
Just when you think reality can't top it:
http://www.austinbushphotography.com/blog/sous-vide-potato-confit-with-panko-crust-and-hot-dog-foam.html
QuoteTo prepare the hot dog foam Hock extracted the liquid from the sous-vided CP-brand hot dogs
WHY WOULD YOU COOK A HOTDOG AND THEN JUST USE THE JUICES TO MAKE A FOAM!!!!!!!!!!!!!!
Quote from: Guru Coyote on April 08, 2012, 12:04:02 AM
QuoteTo prepare the hot dog foam Hock extracted the liquid from the sous-vided CP-brand hot dogs
WHY WOULD YOU COOK A HOTDOG AND THEN JUST USE THE JUICES TO MAKE A FOAM!!!!!!!!!!!!!!
Also, sous-vide
hot dogs? :lol:
Quote from: Nigel on April 08, 2012, 12:13:53 AM
Quote from: Guru Coyote on April 08, 2012, 12:04:02 AM
QuoteTo prepare the hot dog foam Hock extracted the liquid from the sous-vided CP-brand hot dogs
WHY WOULD YOU COOK A HOTDOG AND THEN JUST USE THE JUICES TO MAKE A FOAM!!!!!!!!!!!!!!
Also, sous-vide hot dogs? :lol:
Sure. And after that, I think I'll have some french toast. Gotta pull that cockroach out of the egg batter first, won't be a second...
I want to go back to Maine and do a guest night at my old restaurant this summer so I can put this spin on an old regional classic and do a special of New England Style Sous Vide Dinner.
Quote from: Fuck You One-Eye on April 08, 2012, 07:17:09 AM
I want to go back to Maine and do a guest night at my old restaurant this summer so I can put this spin on an old regional classic and do a special of New England Style Sous Vide Dinner.
:lulz::vom:
Somewhere, Ferran Acosta is weeping tears of blood.
[pedant]
Given how names are constructed in Spanish, wouldn't "Ferran Adria" be more correct as a short-form?
[/pedant]
Anyway, that's what he gets for closing El Bulli before I could eat there. Now I have to go to Alinea and I really don't like Chicago.
Quote from: Guru Coyote on April 08, 2012, 12:04:02 AM
QuoteTo prepare the hot dog foam Hock extracted the liquid from the sous-vided CP-brand hot dogs
WHY WOULD YOU COOK A HOTDOG AND THEN JUST USE THE JUICES TO MAKE A FOAM!!!!!!!!!!!!!!
Because they're retarded and don't know wtf they're doing. One thing about sous vide cooking is that it keeps the fucking juices to a minimum. Also I don't know what they expected to happen after heating it for 73 hours, except that the dog will then probably have the consistency of toothpaste? Which can be useful if you do it about 1/3rd as long for really tough meats but not with hot dogs. Especially if you intend to throw away the meat.
Additionally, one thing you do not get from sous-vide is the Maillard reaction. The browning flavour. It's
very important, it's the difference between a boiled steak and a cooked steak. And with sous-vide you need to add that part separately. Usually with a butane torch.
Is that part of the reason why you hate sous vide so much ECH? Because people think it's a magic bullet even if they are clueless about the chemistry?
Anyway this is how you do it:
- First, you cook your dogs on the BBQ grill, the old fashioned way, so they get brown. maybe even crispy.
- Look at those dogs. Decide if you really want to do this.
- Yes? OK. Put the dogs in a big pan, add some water and a can of beer. We're going to need to freeze this later on so use real nice USA <4% ABV beer. The beer is because some flavours extract better in alcohol. No idea if those particular flavours are in hot dogs, but it can't hurt to make sure (unless you got a shitty freezer).
- Take your blender-onna-stick and blend the shit out of it. Unsure if it'd help to bring it to a boil at this point, but let's not.
- Pour it through a mesh sieve so you're left with, I'm guessing what must be a milky pink-brown liquid (no, of course I never tried this. what? trust me, it's SCIENCE!!). I suppose you could also use a juicer machine but I wouldn't want to drink fruit-smoothies from it afterwards.
- Now you need to dissolve some gelatin into it, check the packet instructions, you probably need hot water. We're not making pudding, use about 1/4th the recommended amount for the amount of liquid you got, maybe even less.
- Now it goes into the freezer so it can freeze into a solid block of
I-don't-even-want-to-know-anymore. Use a flexible container.
- Next day. Put a cheese cloth in a colander, and put the frozen block on top of the cloth. The colander goes on top of a bowl or something to catch whatever drips through the cloth. Put the whole thing in the refrigerator. Better cover it with something to not scare your other food. If you can set your fridge to a colder (but not freezing) temperature, do this, the slower it thaws the better.
- The next day, you'll have a
clarified hot dog consommé in the bowl.
(You'll also have something in the cheesecloth, best not to think about that and burn the cloth)
- Now you can either do whatever it was they did to make foam from your clear (and this time actually flavourful) liquid (I think they added lecithin? never used the stuff) ... OR you can break down in despair and order takeout.
I am so disturbed. Your mind is truly a terrifying place Trip.
This reminds me of a delightful recepie for steam infusing vegetable consume... 8)
(spelling, sorry, and arrowroot > gelatin... )
I'm constantly saddened by the knowledge that Zilch lives miles and miles away from this land where a hero of his caliber is so desperately needed.
Quote from: LuciferX on April 22, 2012, 09:07:35 AM
arrowroot > gelatin
why?
does it form the same kind of filtering molecular matrix when slowly thawing on a cheese cloth?
how is it better? or just when you're a vegetarian? powdered hooves are awesome.
----
Quote from: navkat on April 25, 2012, 09:24:14 AMI'm constantly saddened by the knowledge that Zilch lives miles and miles away from this land where a hero of his caliber is so desperately needed.
I will visit as soon as America doesn't seem so fucking scary from far away!
Also I just got this technique off the Internets and I still need to try it (but not with hot dogs). Apparently, the gelatine+freezing technique allows you to make a clear extract of just about ANYTHING!!!! :D :D