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Messages - bluesman

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8056
All Things Food / Re: Non stick pans
« on: December 08, 2009, 07:14:45 PM »
I suppose I could put some dandelions in my casserole dish and it would satisfy the definition.  ;D

8057
General Homebrew Discussion / Re: Kettle Caramelization for a Wee Heavy
« on: December 08, 2009, 07:11:56 PM »
I found an interesting bit of info on the science of caramelization which as we all know is the reduction and stages of water and sugar into caramel or caramelization. I still have not found any convincing data that suggests the temp of the bottom of the kettle to be much above 212F if any at all. Although I have a sneaking suspicion the bottom surface is slightly above 212F.

The following info was taken from this link.

http://en.wikibooks.org/wiki/Cookbook:Caramel

The Science of Caramel
Essentially, caramel is melted sugar. As sugar increases in temperature, it reacts in a process similar to burning that results in the creation of a wide variety of complex molecules. These molecules provide the deep, rich flavors and colors that make caramel so special.

There are two basic ways to make caramel: the dry method and the wet method. The dry method, which involves slowly heating sugar until it melts, is more difficult. The more commonly used wet method is easier and does not require any special tools.

In the wet method, granulated sugar is dissolved in water, then boiled until the water starts to evaporate. As the water escapes, the solution passes through a series of stages that indicates the ratio of water and sugar. This ratio is directly proportionate to the temperature so if you understand the stages, you do not need a candy thermometer. Nevertheless, use of a thermometer minimizes the handling of the (very) hot mixture.

The stages of a sugar solution are generally described by the solution's behavior when dropped into cold water:

Thread Stage (230°F) - the solution thickens into syrupy threads when you pull a spoon out.
Soft Ball Stage (234°F) - the solution can be pressed into a soft gooey ball. Used to make soft chewy candies like taffy.
Hard Ball Stage (250°F) - the solution can be pressed into a dense, slightly malleable ball. Used to make harder chewy candies.
Soft Crack Stage (270°F) - the solution solidifies into a glass-like solid that slowly bends under light pressure.
Hard Crack Stage (300°F) - the solution solidifies into a hard glass-like solid that breaks or cracks under pressure. Used to make hard candies and brittles.
Caramel Stage (310°F) - An advanced crack stage, defined by the development of an amber color that becomes tan, brown and eventually dark brown as the temperature continues to rise. Also defined by the development of caramel flavors which becomes deeper, less sweet and more bitter as it darkens.
Burned Stage (350°F) - The sugar is completely oxidized (burned) and turns black. It is inedible.

8058
All Things Food / Re: Non stick pans
« on: December 08, 2009, 06:48:20 PM »
Eggs sauteed in a pan then folded over with other ingredients inside = omelet

Eggs with other ingredients mixed in then baked on the stove top or oven in pan or casserole = fritata


Im not really sure where casserole falls in there. I know a casserole to be an oven pan. I also know a few dishes that are called casserole, tuna, green bean etc. I dont know of any "casserole" recipes for eggs.

In my experience... when someone brings out a dish that they call casserole, do what ever you can to leave. FAST!




Here's the Wikipedia version...

Casserole
 
A casserole, from the French for "saucepan", is a large, deep pot used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a "casserole dish". In British English, this type of dish is frequently also called a bake, coinciding with the cooking technique used to cook casseroles.


So there you have it. Anything cooked or baked in that dish is a casserole.  ;)

8059
The Pub / Re: Getting ready to grill/smoke
« on: December 08, 2009, 02:29:57 PM »
Now that is a beauty!

+!  one of my favorites as well.  8)

8060
The Pub / Re: 29 years
« on: December 08, 2009, 11:43:16 AM »
+1

That was a very sad day.

8061
General Homebrew Discussion / Re: Kettle Caramelization for a Wee Heavy
« on: December 08, 2009, 11:11:44 AM »
My money's on 212°F.  ;D
I'll take that action!

Thanks for posting the temps blues. I researched this long ago when Randy Mosher pointed it out to me. All we see in the boil is darkening which can lead to caramel flavors, but it is not caramelization, it is maillard reactions until the water is gone.
But when you are boiling only a gallon, the water will evaporate and then the caramelization begins at about 320F (not at 212F). Heck I can't even get my regular wort to boil at 212 (at a mile high it boils around 203F  ;) ).

Don't quote me on this but I believe that there is some caramelization that occurs in the kettle. As the wort thickens to a syrup type consistently it caramelizes through condensation reactions.

As Wikipedia explains:

"A condensation reaction is a chemical reaction in which two molecules or moieties (functional groups) combine to form one single molecule, together with the loss of a small molecule.[1] When this small molecule is water, it is known as a dehydration reaction; other possible small molecules lost are hydrogen chloride, methanol, or acetic acid. The word "condensation" suggests a process in which something is lost; for reactions a small molecule is lost."

"When two separate molecules react, the condensation is termed intermolecular. A simple example is the condensation of two amino acids to form the peptide bond characteristic of proteins. This reaction example is the opposite of hydrolysis, which splits a chemical entity into two parts through the action of the polar water molecule, which itself splits into hydroxide and hydrogen ions."

The bottom line is that this process is still today poorly understood and the jury is still out on this.



 

8062
The Pub / Re: Lets get to know each other!
« on: December 08, 2009, 10:22:04 AM »
Hi folks,

Ron, 44 from Dover, DE.

I started brewing extract in 1993 and went all-grain several years ago.

I am the Quality Control Group Leader at the worlds leading manufacturer of Thermal Analysis and Rheology Instruments by day and the bass player and manager for the Tri-state areas most prominent Rockin' blues band "Dr. Harmonica and Rockett 88" by night.

I have been married to my lovely wife Rosemary for 4 years. I have two somewhat grown daughters, two beautiful dogs and two frisky felines.

My other hobbies include RVing, cooking and spending way too much time on brew forums.  ;D

8063
All Things Food / Re: Non stick pans
« on: December 08, 2009, 10:03:23 AM »
For the collectors out there...

From 1865 until 1957, Griswold Manufacturing Co. of Erie, Pa., made cast-iron implements that each had a distinctive mark on the back of the piece. The name Griswold is easily recognizable, but the company also used "Erie," "Erie PA" or "Erie PA USA," according to Antiques.About.com.

http://www.roanoke.com/extra/wb/204446

http://www.griswoldcookware.com/history.htm


8064
General Homebrew Discussion / Re: Kettle Caramelization for a Wee Heavy
« on: December 08, 2009, 09:52:00 AM »
After further consideration, I am going to take a gallon or two of the first runnings and boil it down about 75%. I will then do my standard batch sparge and boil everything together for a couple of hours. At least this is the plan for now.

8065
General Homebrew Discussion / Re: Kettle Caramelization for a Wee Heavy
« on: December 08, 2009, 09:42:42 AM »
Let's be somewhat clear, until you boil off the water the temp is not high enough to caramelize the sugars. So darkening occurs (maillard reactions), but not caramelization...

Once again, Dixon saves me from being the only pedant here!  :)

I think you meant us Denny.  ;)

8066
The Pub / Re: Getting ready to grill/smoke
« on: December 08, 2009, 08:49:33 AM »
All of this smoke is making me delirious.  ;D

Monty - what temp were you maintaining in your smoker?

Nicely done gentlemen!


8067
All Things Food / Re: Ethnic Cooking
« on: December 08, 2009, 04:40:02 AM »
Eggplant is on my favorites list. Add parma and it's muy magnifico.

Great job my freind!   8)

8068
General Homebrew Discussion / Re: Kettle Caramelization for a Wee Heavy
« on: December 07, 2009, 07:57:37 PM »
Here's some info on caramelization and malliard reactions taken from Wikipedia.

Caramelization doesn't begin until 230F.

Caramelization (British English: caramelisation) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor.

Like the Maillard reaction, caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is pyrolysis, as opposed to reaction with amino acids.

When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose.

Sugar   Temperature   
Fructose 110°C, 230°F
Galactose 160°C, 320°F
Glucose 160°C, 320°F
Sucrose 160°C, 320°F
Maltose 180°C, 356°F

8069
General Homebrew Discussion / Re: Kettle Caramelization for a Wee Heavy
« on: December 07, 2009, 07:52:06 PM »
Whatever you do.. don't do what I did and boil it for 19 hours. :)

Wow...that's a long brew day.  :o

8070
General Homebrew Discussion / Re: Kettle Caramelization for a Wee Heavy
« on: December 07, 2009, 03:10:00 PM »
I am debating this issue myself. I was planning to boil down only the first runnings, but now I'm thinking about boiling the first and second runnings together for a few hours. I think it would be easier and I also beleive the beer would benefit from it in that the entire wort would carmelize instead of just the first runnings.



I don't follow this logic here bud.

The idea of boiling down the first gallon is to concentrate the richness.  The richest, highest quality wort is the first running.  

Unless you mean skipping boiling on the 1st gallon and you mean boiling the entire wort, together, for a longer period.  Hard to decipher which you mean.

FWIW, when I made skotrat's recipe, doing the boil down, it was the most malty result I'd ever gotten.

I'm talking about boiling the whole wort instead of the first runnings. I will need to target the gravity as Fred suggested.

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