Oddly enough American Science and Surplus is a great place for odds and ends of surplus scientific goodies for projects liek this+)
Absolutely not. I know how recipe copyrights work. There was no copyright infringement - the ingredient list is from the book, more or less (I tweaked it to include some of my findings), the instructions are my own, again, tweaked.
Ah, okay, my bad.
Go ahead and post these recipes, then.
Sorry to impugn you like that – but as you know, we take copyright pretty seriously around here.
Bon appetit, y’all.
twicks
Whoohoo!
Take 2:
Mushroom Ketchup
Saute until translucent:
350g yellow onions
53g olive oil
Add to onions, cook for 1 min:
32g Garlic thinly sliced
7g Ginger thinly sliced
Add the following and cook for about 35 minutes until mushrooms are tender and liquid has evaporated:
650g Crimini mushrooms thinly sliced
155g Malt vinegar
105g Dark Ale
70g Mushroom broth (see below)
40g Barley malt syrup
40g Cane Vinegar
40g Molasses
34g Fish Sauce
30g Freeze dried shiitake mushrooms or dried shitaake powder
15.5 g. sea salt
10g honey
7g freshly grated horseradish
4.2 g mace blades
2.2g Allspice berries
.6g Freeze-dried coffee powder
After cooking, blend mixture until smooth, and pass through fine sieve. Adjust seasonings to taste.
If not thick enough, measure out 800gr of the ketchup and mix in 1.6g Xanthan Gum
Mushroom broth:
Saute until golden, about 15 min:
37g Shallots
8.5g Olive Oil
Pressure cook along with:
250g water
140 g crimini mushrooms, thinly sliced
Strain and cool
Melty Cheese
Whisk & simmer
- 100g water (about 3.5 oz - a little under a half a cup)
- 75g (wheat) beer (about 2.6 oz - about a third of a cup)
- 10g sodium citrate (1.5 t.)
- 4.5g salt ( 1 teaspoon )
- 1.25g iota carrageenan ( ¼ t. ) (or Kappa Carrageenan, I’ve used both)
Grate and combine over low heat:
- ~ 10 oz cheese - I used aged cheddar and aged gouda, but just about any cheese works
Stir until melted/emulsified. Pour into container; bring to room temp;
freeze if it’s not solid enough.
Shit that sounds good.
I can’t do any serious cooking until I move in 2 weeks, but where does one get “barley malt syrup” and “Cane Vinegar”?
Probably Whole Foods or a similarly “crunchy” place. I needed barley malt syrup for another recipe not long ago, and that’s where I found it.
I couldn’t find the Barley Malt Syrup, so substituted extra honey & molasses.
Cane Vinegar, I got a lifetime supply from Amazon. You could easily substitute white vinegar mixed about 3:1 with water and not notice the difference.
I also skipped the shiitakes, as I had a ton of dried porcinis and didn’t want to spend $10 for a tiny package of shiitakes.
Honestly, there’s so many ingredients in the ketchup that it’s hard to make a case that any one ingredient is essential. Even the mushroom broth - next time, I think I’ll just add some extra mushrooms/water to the main recipe.
OK, I’ve put in an order at WillPowder for iota carageenan, sodium citrate, xanthan gum, lecithin, and glycerin flakes. I had way too much fun in chem classes, so this could get scary. It’s probably a good thing that I have a teeny-tiny kitchen and no room for much in the way of new equipment.
Sounds like a bad thing to get on your skin, I imagine?
This is the place to post the latest episode of This American Life, “When Patents Attack”. Its about how screwed the patent system is in America. Guess who appears on the show.
From what I’ve read about it (on foodie blogs - IANAExpert), getting on your skin probably isn’t a concern, since your skin is a good barrier and it’s not so much like meat (moist protein). However, it’s probably a good idea to wear a mask while using it, or at least avoid inhaling the powder. I don’t know what it would do to the inside of a lung, but I can imagine that it might not be a good thing to be repeatedly exposed to.
Again, IANAExpert, and I’d probably take precautions if I tried using it at home.