k****x
发帖数: 2751 | 1 厨房里面装一个2米的fume hood，多大的油烟也不怕老人抱怨美式厨房没有门，搞得家
里到处是油烟。Hood旁边放一温控摇床，酿个米酒，绝对容易。一套蒸汽灭菌锅炉，那
是必须的，保证每次发酵成功。储存市里面丢一套真空泵，连上双排管，（对，就是
chemglass牌的，post dog都认这牌子）对，还要附上氩气罐(氮气太便宜，不要)你说
要这设备干什么？连上真空箱，炸好的馓子、油条放里面，先上真空，然后氩气一直通
着，一万年后拿出来都脆蹦不坏。这不比大农村华人超市里面的冰冻油条强太多了。
老美的自来水还不够好，等上净水器，什么？ PUR是名牌？ 那多不专业， 要上
millipore的一整套，什么离子交换树脂，UV杀菌，0.22um过滤，一个都不能少。一测
电阻，哟，18.2M欧姆，看这数字就知道它够纯，喝着那个放心加舒心啊。瞧这水软的
，洗衣服还省肥皂呢，丈母娘一定喜欢。
咱有钱了，那么用盐就要讲究一个字，纯！不要被什么天然海盐糊弄，谁知道里面有些
什么重金属。sigma 99.5%的NaCl还不能彰显咱有钱人的气势，要上merck 99.99才好。
大功率超声那是一定要备一台，啊？你居然不知道用来干什么？老土了吧，薯条炸前和
盐超一下，炸薯条倍好吃！
看看最新研究成果
Smooth and crispy （from scientific american 2011，july）
http://www.scientificamerican.com/article.cfm?id=ultrasonic-fre
It's one of the most commonly consumed snacks in the Western world and has
been made in one form or another for at least three centuries, so you might
think nothing new could come of the humble french fry. But British chef
Heston Blumenthal put paid to that notion years ago. He and his research
chef Chris Young came up with a triple-cooked "chip" with a taste and
texture that blow away anything you will find at a burger joint. Other chefs
have raised the bar further. Nils Norén and Dave Arnold of the French
Culinary Institute in New York City, building on work by a Polish researcher
, figured out how to improve the texture inside fries by treating the
potatoes with an enzyme. The chemical helps break apart the pectin in the
fries, yielding a smoother mouthfeel.
Inspired by these heroic efforts, Maxime Bilet, Johnny Zhu and the other
research chefs (including Young) at our culinary lab in Bellevue, Wash.,
explored a variety of techniques for doing better still. The winning
combination is simple in its ingredients but quite fancy in its execution.
The potato batons are vacuum-sealed with 2 percent salt brine in bags to
keep them intact during boiling. They are then bombarded with intense sound
waves from the same device that dentists and jewelers use. A lengthy
ultrasound treatment at 40 kilohertz causes the surface of each fry to crack
and blister with myriad tiny bubbles and fissures.
The cook next vacuum-dries the pretreated potato sticks to adjust the water
content of the exterior and then briefly blanches them in oil at 340 degrees
Fahrenheit to tighten their network of interlaced starch molecules. After
cooling comes the final step: a quick plunge into hot oil at 375 degrees F.
Water flashes to steam inside each minuscule bubble on the surface of the
fries, expanding in volume by a factor of more than 1,000 and forcing the
bubbles to puff up. In just a few minutes of deep frying, the french fries
take on an almost furry appearance.
These wonders of 21st-century cooking are unlike any fries you have tried
before. A hugely satisfying crunch when you bite through the exterior yields
to a center of incredibly smooth mashed-potato consistency. Although there
are several steps involved in the process, it is amenable to automation by a
food manufacturer. So maybe one day you won't have to settle for flaccid,
featureless fries with your fast-food meal. | w*********l
发帖数: 5144 | 2 开始看得很过瘾，看到丈母娘有些不和谐
【在 k****x 的大作中提到】
: 厨房里面装一个2米的fume hood，多大的油烟也不怕老人抱怨美式厨房没有门，搞得家
: 里到处是油烟。Hood旁边放一温控摇床，酿个米酒，绝对容易。一套蒸汽灭菌锅炉，那
: 是必须的，保证每次发酵成功。储存市里面丢一套真空泵，连上双排管，（对，就是
: chemglass牌的，post dog都认这牌子）对，还要附上氩气罐(氮气太便宜，不要)你说
: 要这设备干什么？连上真空箱，炸好的馓子、油条放里面，先上真空，然后氩气一直通
: 着，一万年后拿出来都脆蹦不坏。这不比大农村华人超市里面的冰冻油条强太多了。
: 老美的自来水还不够好，等上净水器，什么？ PUR是名牌？ 那多不专业， 要上
: millipore的一整套，什么离子交换树脂，UV杀菌，0.22um过滤，一个都不能少。一测
: 电阻，哟，18.2M欧姆，看这数字就知道它够纯，喝着那个放心加舒心啊。瞧这水软的
: ，洗衣服还省肥皂呢，丈母娘一定喜欢。
| k****b
发帖数: 1974 | | i***l
发帖数: 9994 | | n********s
发帖数: 45 | | t******t
发帖数: 3045 | |
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