Chapter
The benefits of meat grinding and pressure cooking for restaurant stocks and sauces
42:18 - 48:01 (05:43)
The process of grinding meat and using a pressure cooker for stocks and sauces increased surface area and allowed for more heat extraction, resulting in better flavor and significant cost savings for the restaurant. This process was discovered through experimentation and eventually led to the purchase of a 36,000 pressure brat pan, paid back within the first six months in terms of savings.
Clips
Chemist and chef J. Kenji López-Alt talks about his experiments with extracting the most flavor from meats using ground-up meat and pressure cookers.
42:18 - 44:23 (02:04)
Summary
Chemist and chef J. Kenji López-Alt talks about his experiments with extracting the most flavor from meats using ground-up meat and pressure cookers. This led to massive savings for their restaurant, but also created richer and more decadent flavors for their stocks and sauces.
ChapterThe benefits of meat grinding and pressure cooking for restaurant stocks and sauces
Episode#173: Lessons from Geniuses, Billionaires, and Tinkerers
PodcastThe Tim Ferriss Show
The podcast guest talks about his reputation for reverse engineering dishes and collaborating with chef Heston Blumenthal, including the creation of edible caviar made from melon using a seaweed-based hydrocolloid and calcium bath.
44:23 - 46:07 (01:44)
Summary
The podcast guest talks about his reputation for reverse engineering dishes and collaborating with chef Heston Blumenthal, including the creation of edible caviar made from melon using a seaweed-based hydrocolloid and calcium bath.
ChapterThe benefits of meat grinding and pressure cooking for restaurant stocks and sauces
Episode#173: Lessons from Geniuses, Billionaires, and Tinkerers
PodcastThe Tim Ferriss Show
Dropping the temperature of your bath requires a lot of heat energy to be removed from the water, and adding ice is the most efficient solution.
46:07 - 48:01 (01:54)
Summary
Dropping the temperature of your bath requires a lot of heat energy to be removed from the water, and adding ice is the most efficient solution. A small ice maker can help you chill your bath within 10 minutes or so, avoiding cumbersome and expensive immersion chillers.