Comments on: Today’s Secret Ingredient…. Heat

By: Evelin

Evelin — Sun, 20 Jan 2008 20:09:11 +0000

Thanks, that was some great information! I’ve also learned that to have boiled potatoes that don’t easily break, it’s best to first boil them for 30 minutes below 70C and then raise the temperature. Haven’t yet tried it, but at least it makes me feel good to know I could do it:D

By: Andrew

Andrew — Wed, 16 Jan 2008 19:35:45 +0000

gresham,

I would get the water bath to 65c before I put the potatoes in. I do have two other questions:

1) I assume the potatoes are put directly into the water and are not vacuum sealed first. Am I right?

2) Why 30 minutes? Is the time important? Can they spend too long at 65c? If the time is important wouldn’t the size of the slice be just as important?

If anyone is interested in trying this sort of stuff at home, I have found a fairly cheap and accurate controller that lets you keep a crock pot at a constant temperature. It’s not as perfect as a restaurant, but I’ve had good results.

By: gresham

gresham — Tue, 15 Jan 2008 13:22:55 +0000

just wanted to know…. do you start the cooking process at 65*c or with cold water? im kinda new to this, so please help

By: Kendall Collingridge

Kendall Collingridge — Mon, 14 Jan 2008 05:57:42 +0000

wow, I can’t wait to try this on my gnocchi… Thank you so much!!!

By: James Naquin

James Naquin — Thu, 10 Jan 2008 19:19:28 +0000

This technique was mentioned in Jeffrey Steingarten’s “The Man Who Ate Everything”. I believe it says that he learned the technique from Shirley Courrier. It is discussed in her book “Cookwise”. Her book is really informative and a little less technical than Harold McGee’s.
This is my first visit to your site, and i will definitely be back! Fun stuff…
Thanks,
James

By: one food guy

one food guy — Thu, 10 Jan 2008 03:20:10 +0000

The science of food is fascinating. I’ve enjoyed watching some of the competitors on Iron Chef America bring their chemistry sets to Kitchen Stadium, Chef Dufresne included. Very cool stuff.

By: SP

SP — Wed, 09 Jan 2008 19:14:30 +0000

You can also buy a heat diffuser which allows you to heat things at very low temperatures on the burner, so that you dont have to basically stand in front of the stove for the entire 30 minutes staring at the thermometer.

By: Rogue

Rogue — Mon, 07 Jan 2008 01:27:29 +0000

What are rouge starches? Are they pink, and used to give color to cheeks?

By: dana

dana — Sat, 05 Jan 2008 21:17:01 +0000

Harlan- You would want to do it stove top, just as Hungry recomends, and there is no need to wrap them in foil.

Kris- To my knowledge I don’t think you want to break the starch granules in rice either. Infact, the chef I work for is militant about our risotto being shaken, not stirred for this exact reason, and I have always been told not to use a metal spoon lest you break up the starch. I believe you are trying to release the granules, but avoid breaking them and releasing the free starches inside. Those free starches will form chains which give an improperly cooked risotto that gloppy thick feel versus the light creamy feel of a properly “shaken” risotto.

By: kris

kris — Thu, 03 Jan 2008 18:07:53 +0000

Really cool… especially the ability to reheat. Is this the same concept behind the “hot stock” risotto method only on the other end of the spectrum (i.e.-looking to break up the starch granules and release the molecules)?