#candied #kumquat
(Fuente: bravecadet)
How Fire Works
Charcoal also gives the cook greater control over heat than open flames allow. To understand why, you need to know how a chimney works. Fire is the engine that drives air up a chimney. The flames and hot coals heat the surrounding air, causing it to expand and become more buoyant. The heated air floats to the top of the chimney like a stream of bubbles rising through water. Stoke the fire, and the hot air flows faster; choke the fire, and the flow of hot air slows. The flow of air is called the draft, and it’s directly related to the intensity of the heat from a fire.Just as the draft is controlled by the fire, the fire can also be controlled by the draft. To burn, fire needs oxygen; indeed, it consumes oxygen much more quickly than it does coal. The draft pulls oxygen into the fire: as hot, oxygen-poor air rushes up and away, cooler, oxygen-rich air flows in to replace it. Increase the draft, and you will thus make the fire burn faster and hotter; dampening the draft slows the fire and cools it.Watch a master griller stoke a fire, and you’ll see him rake coals around or perhaps adjust a vent under the grill. Rarely will you see him add more coals. Instead, he’s making the fire hotter by increasing the amount of draft. Slowing the draft, in contrast, starves the fire of oxygen; reduce the draft too much, and the fire will smolder.
If you can control the draft, you can exert masterful control over the heat ofa charcoal grill-once you can get the hang of the lag in response
Some of my plates went live today.
Minute yellow sponge cake, huckle berry, compressed berry, dehydrated berry, sour cream
Bourbon Dark Chocolate Mousse, Smoked Almond, Caramel Foam
My days out of the kitchen consists of nothing but goodness
Discovering how to create the perfect supremes for any citrus, with a 100% yield and no compromise in taste
and using the centrifuge to make melon water.
Pectin and natural enzymes are your best friend :)
Sodium Citrate
sodium citrate is an emulsifying salt that helps tie together the two immiscible components of cheese: oil and water.
(4 grams of sodium citrate for every 100 grams of finely grated cheese and 93 grams of water or milk)
Heat Shocking to extend produce life.
HEAT-SHOCKING GUIDELINES
The optimal time and temperature for heat-shocking fruits and vegetables varies in response to many factors – in particular, whether they were already treated before purchase. Use these as general guidelines.
- Asparagus: 2 to 3 minutes at 131 F (55 C)
- Broccoli: 7 to 8 minutes at 117 F (47 C)
- Cantaloupe (whole): 60 minutes at 122 F (50 C)
- Celery: 90 seconds at 122 F (50 C)
- Grapes: 8 minutes at 113 F (45 C)
- Kiwi fruit: 15 to 20 minutes at 104 F (40 C)
- Lettuce: 1 to 2 minutes at 122 F (50 C)
- Oranges (whole): 40 to 45 minutes at 113 F (45 C)
- Peaches (whole): 40 minutes at 104 F (40 C)
There are times when two souls strings between tangled. So tangled they almost become one. It’s one of the beautiful parts of life but also one of the most difficult and vulnerable.
There also comes a time when those two souls need to be untangled. Untangled and disconnected to run parallel in a form that would never allow them to meet at any point in life’s timeline again.
Sometimes it’s easy, most often it’s not. But all times it’s for a greater purpose that awaits with time. But that’s nothing more than the progression of life.
Maktub.
I want this SO bad.. Macbook inspired bike
http://www.returnofthecaferacers.com/2013/04/honda-dcb750-by-instrument.html
