Glorious Smoked Garlic BUTTER: E+Δ+T EP1
In this episode of E+Δ+T, I spin up some smoked garlic butter, but a little differently. A little cooler, a little slower, a little less caramelized. So first of all, since its the new thing around, what is E+Δ+T? Well technically its E(k) - Kinetic Energy, Δ - application of heat, and T - for time. The elements within our control than can seriously alter or assist with the development of flavour. This is a show about exercising the greatest amount of control over these elements, all while asking a "what if" question, or creating a situation with a random element. The purpose is to inspire creativity and change! We'll cook/evaporate/infuse/boil/poach/caramelize until our hearts content, with whatever equipment I deem necessary. And thats where it all kicked off - the first random addition to the process: a laboratory magnetic mixer and hotplate, and some laboratory glassware. May as well act the part if you're going to assume it right? The first idea in the firing line is the garlic smoked butter. Suddenly, with a whole load of control at my fingertips i thought: what if I DON'T caramelize the garlic first? What if keep the temperature low enough that it just poaches inside the butter, and slowly breaks down? The result is in the video. From there, it's all about adding layers of complication. Smoke. Salt. From there, you experiment to your hearts content. So: if you're looking to change things up a bit, adjust the principles of cooking, and see where you land. You might be surprised. Also, check out my housemate Liliana's channel - she did some additional videography in this vid, and has some exciting art film work at youtube.com/c/lilianacolombo - she's also got a film featuring at upcoming festivals, the trailer for which is on her page: Icemeltland Park Thanks for watching!
Evaporated Sauce Experiment: E+Δ+T EP2
This episode of E+Δ+T 'I experiment with making an evaporated sauce - a sauce made with french red base, and built up with multiple flavour notes for a super complex sauce that will go toe-to-toe with game meats like lamb. The process? Constant stirring, super slow evaporation, that avoids the caramelization route, and keeps each component as honestly infused as possible. The reason was to see if keeping the integrity of the ingredients would make for a more intricate result, done under heats of around 60 degrees celsius for many, many hours until the sauce is thick and syrupy. I may have pushed things to extremes here, with stirring equipment and the like, but the principle still applies, even in your own home. Layer up those flavours with an interesting bouquet of ingredients, and then slowly infuse and reduce, and you'll be able to get similar results. But also, its perhaps most useful as an exercise in understanding flavour - you'll be able to get a grip on the impact of ingredients, and how to apply them in other dishes, even more so as you steer the flavour into something that tastes really good/amazing. Thanks @Liliana Colombo for the extra videography and smiles!
FRANKENSMOKER 1.0- Smoked Pork Tomahawk Steak: E+Δ+T EP3
In this episode of E+Δ+T, I build the Frankensmoker, and take it toe-toe with a pork tomahawk steak! In an effort to defeat winter and the confines of London life, I set about getting a smokey finish to a delicious cut of meat, but indoors. They results were intense, and delicious, but is a process not without perils. I go through them, so you don't have to. A double team of fire and bacteria is what I faced! This all started when I found myself constantly trying to get a deeper level of smokey flavours in the meat I was cooking - but infusing that with secondhand smoke (liquid smoke, smoke guns, smoked salt etc) seems to be exceptionally difficult. The only solution was to get building! Some notes on the process: 1) extend the length of the smoke ramp, and enclose it with a more robust tubing, especially when using plastic. allowing the smoke to cool off as it travels towards the meat will hopefully make it even more juicy. 2) a rotating mechanism for the lid, so the meat is more evenly smoked and more evenly exposed to UVC lamp. 3) A stronger ingnition source, or a wire mesh that allows more oxygen to get through for a slightly faster smoulder 4) Some form of simple waterproofing would be great so I can move the contraption onto the neighbours roof without worrying, or, have a more effective ventilation system (collapsible) that I can run out the window. 6) At some point I'd also like to run a test to see just how effective UVC lamps are at eliminating a range of infectious substances (ultraviolet germicidal irradiation), so if anyone is able to recommend the correct agar for culturing various bacteria, that'd be awesome. Parts that didn't make the cut: Increasing fan speed, increased smoke creation which quickly overwhelms the contraption. Once a decent smoulder has started, a low fan speed is all that is needed Tool selection for "cutting" the plastic box was all ex-ikea. We've got a draw full of them. The meat was suspended by butcher string, that was tied to a chopstick from the kitchen draw. The buckwheat was designed to be simple, but punchy in flavour, and filling. Simply, trying to echo the nature of the cut of meat was key. Initially, I was going to start by smoking cheese, but is perhaps something I will do later with some upgrades to the Frankensmoker. Thanks @Liliana Colombo and Inese Briede for additional videography!
Making Delicious Herb Infused Oils - fast and controlled: E+Δ+T EP4
In this episode of E+Δ+T, learn to make delicious herb and spice infused oils, fast - using controlled application of Kinetic Energy, Heat and Time. This time round we're trying out: Chilli, Rosemary, Thyme and Juniper. I chose those four due to them being quite varied in texture. The "harder" the herb/spice, the more heat it would require. Hence the heat scale of chilli at the bottom of the heat scale, proceeded by thyme, rosemary, then juniper. I suspect I could've got slightly more out of the thyme oil - i was unsure how far to push it. Generally speaking, once the leaves began to appear saturated with oil, the flavour really began to take hold. Controlling the temperature is a must however. As oil can heat up exceptionally quickly, its very easy to burn the oils. What have I learned from this? Keeping herbs between 55 and 70°C for 1-2 hours will yield good results. Softer things, like chilli and garlic will slowly break down over the same time period between 50-65°C, and wood textured spices like cinnamon, juniper, anise, will require 70-90°C (ish). In short, using your nose is important, as well as watching the motion of the herb. For example - if the leaves are bubbling - its probably too hot, take it off the heat. Another lesson - they smell amazing. The taste comes off more with the scent, but that changes with salt. Salt livens them up significantly. A drizzle of the oil on meats, fish, veges after cooking will give them a delightful flavour boost, and a diffuse and delicious coating. What oils would you try? Comment below!! Also, if anyone is interested, this is the Kenny I use: https://amzn.to/3mY8N4K - its an affiliate link, but seriously, don't buy it - a thermometer, saucepan, and attention will suffice. https://amzn.to/2VQt7JF - cheap, reasonably accurate thermometer I use
Are you making your coffee wrong? Maybe. E+Δ+T Ep. 5
You might be making your coffee wrong. Long got are the days where coffee had to be a bitter muddy substance on the bottom of your coffee filter, or moka pot coffee comes out in need of a strong hit of sugar, or where espresso is strained to the point of next level acridity, while you sit there, and wince through the experience. No, the time has come to take that barista mentality of perfectionism, and apply it beyond the espresso. That is where this episode of E+Δ+T comes in. This episode, we'll be looking at how temperature and time affect the end product - your coffee, and how we can look at coffee at home a little differently. Part of what inspired this was the prevalence of what I consider to be appalling coffee in Britain, (with a few positive examples peppered across a sea of muddy sea of Costa, Nero, Pret and Starbucks). We treat a range of others in the hot drink field with a lot more care, because its more than just a caffeine hit. So why not coffee? I'd argue the best means of improving your coffee is to experiment with temperature - find a temperature and a extraction time that suits your taste, but always start from low temperature, and work your way up. The foundation for the parameters of this experiment were founded upon research into coffee in the following article: The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in ColdBrew Coffee https://www.nature.com/articles/s41598-017-18247-4#Sec2 Here, Megan Fuller & Niny Z. Rao performed a series of experiments on cold extraction coffee, using extractions of different roasts and grinds. They noted that peak concentration in both caffeine and acid compounds was reached just after three hundred minutes of extraction time. This, with the addition of my heating stages, became the foundation of my parameters for extraction. Interestingly, through my research and cut from the video due to time, I also discovered that there are around 10 acid compounds that are extracted and broken down in coffee across temperature and time called chlorogenic acid (CGA) - the study mentioned above focuses on extraction of 3-CGA - while this article, https://phys.org/news/2007-08-bitter-coffee-chemists-main.html talks about the chemistry of bitterness in coffee in a broader sense, assessing the mechanics of coffee extraction at home and in coffee shops: A quote from the article: "The type of ... method used can also influence the perception of bitterness. Espresso-type coffee, which is made using high pressure combined with high temperatures, tends to produce the highest levels of bitter compounds. While home-extracted coffee and standard coffee shop [results] are relatively similar in their preparation methods, their perceived bitterness can vary considerably depending on the roasting degree of the beans, the amount of coffee used, and the variety of beans used." Meanwhile, the article below, from Scientific Reports mentions the mechanics of coffee extraction conducted by Australia baristas and international scientists, results which were ultimately published in Matter. https://www.sciencedaily.com/releases/2020/01/200122110447.htm A quote from the article: "Most people in the coffee industry are using fine-grind settings and lots of coffee beans to get a mix of bitterness and sour acidity that is unpredictable and irreproducible," says co-senior author Christopher Hendon (@chhendon), a computational chemist at the University of Oregon. "It sounds counterintuitive, but experiments and modeling suggest that efficient, reproducible [extractions] can be accessed by simply using less coffee and grinding it more coarsely." This onslaught of information is interesting enough to tackle coffee at home. It would be interesting to see how much further one could take this. Further reading: Consumption of Chlorogenic Acids through Coffee and Health Implications - Adriana Farah * and Juliana dePaula Lima Effect of extraction temperatures on tannin content and antioxidant activity of Quercus infectoria (Manjakani) - M.Z.Iylia Arinaa, Y.Harisun https://www.sciencedirect.com/science/article/abs/pii/S1878818118308788#:~:text=At%20minimum%20temperature%20of%2050,approximately%2091.9%25%20of%20antioxidant%20activity.
We'll See How We Go
WE'LL SEE HOW WE GO: The Sweetness of Lamb!
My new series is called: We'll See How We Go - essentially half-baked ideas coming to fruition on camera! In today's episode I take a beautiful half kg piece of lamb saddle from fieldandflower.co.uk, sous vide it, and deep fry it to finish. That was only the start, bringing it all together is the next challenge. This is essentially how I fabricate much of my recipes - the tasty ones make it, the bad ones don't... but in We'll See How We Go, I'm braced for success OR failure! Get 15 quid off your first meatbox at fieldandflower.co.uk using the code CASTER15OFF
Welsh Cakes w/ Lemon Saffron Curd: WE'LL SEE HOW WE GO
Today on We'll See How We Go, I step back into Wales with Welshcakes, and venture into the world of curd, with a Lemon and Saffron infused curd! I've never made lemon curd before, so finding out what the craze is about was important. The jar was gone in less than 24 hours. This one was infused with saffron from https://www.premium-tala.com/safran and lemon juice/zest. This gave it a zesty tangy flavour, with a floral note that complemented the sweetness nicel! With the Welsh Cakes, I went for a mixture with pistachio and rose petals, echoing the floral flavour in the curd, but adding an extra nutty element with the pistachio. Mine were a lot thicker than the usual style, but I like them a bit larger! I only discovered Welsh Cakes when I moved to Wales a couple of years ago. It was my first taste of authentic Welsh food, and it was delicious! I quickly discovered that there were varieties, and I needed to get in on it. My first effort was with lemon, thyme and honey. More dense than these. So this time, I swung for the fences, despite baking being very very far from a strength. I'm pleased with the results, and now need to commit to making more. Delicious! Check me out at: instagram.com/casterazucar twitter.com/casterazucar casterazucar.com
PIGEON CONFIT in duck and goose fat - We'll See How We Go
Pigeon isn't the first poultry you think of with a confit, let alone with a doubling of fat, (goose and duck!). But I went down this route with gusto - Infusing the pigeon from fieldandflower.co.uk, in goose and duck fat with a big hit of thyme. This weeks' episode is about finding balance with very intense flavours - the pigeon is an intense flavour, that with a strong fat and herbal contingent, I looked to balance things out with sharp flavours of currants, blending flavours from apple cress and base notes from citrus potatoes and dark chocolate Follow my intsagram at @casterazucar My twitter @casterazucar My Facebook https://www.facebook.com/casterazucar/
I COOK OXTAIL RAMEN (ESQUE) - We'll See How We Go
I cook oxtail ramen in today's episode of "We'll See How We Go" - the show where I walk out on the thinnest of limbs to see what works and what doesn't with cooking. Today's episode is kitchen heavy - quite a few elements go into this dish, but I opted to NOT make noodles, as Ramen Zac would have me do. This version however, is more ramen-esque. I've gone for some extremely NON traditional flavours like padron peppers and dill, and attempted to bring them all together in one dish with wasabi, ginger and garlic. The result... We'll you'll have to watch to find out... But I want to know - do you ever mess around with cuisines? Comment below some examples, and then maybe we can find out if you've offended a nation in doing so! Either way, happy watching. CASTERAZUCAR If you're in the UK and you're after some quality meat, head on over to fieldandflower.co.uk - they supply me with my free-range, grass fed meat and the quality is second to none, whilst being so easy. You can get 15 quid off your first meat box using the code CASTER15OFF at checkout. It's totally worth it!!
LENTIL AND SALAMI MEDLEY: We'll See How We Go
In today's episode of We'll See How We Go, I make a Medley of Lentils and salami. Pivoting around the flavour of black garlic by @balsajoblackgarlic (instagram) - I created a dish that was meant to feature a cotechino, given to me by my friend Fede, but I left it too long. So, this time round, I went on the hunt for a substitute. Traditionally served with lentils, I tried to make a dish inspired by the cotechino (although I've never actually tried it!) - the result was a lot of um-ing and ah-ing over ingredients. This is the way these things go, typically. For example, this video i purchased Parmesan, and forgot to use it, and bought a courgette, and forgot to mention it! Cooking by the seat of your pants, this is it. Like, share and subscribe! Other channels: Instagram: Instagram.com/casterazucar Twitter: Twitter.com/casterazucar
5 DAY SOUS VIDE BRISKET SANDO: We'll See How We Go
In this episode of We'll See How We Go, I go all in to a five day sous vide cook-out of BEEF BRISKET! It was a marathon effort. From contacting fieldandflower.co.uk to ask for a special cut of untrimmed beef brisket, to a long marinade time, and 36 hours of sous vide, no expense was spared, least of all time! *****Changes?***** DEFINITELY. To be honest, it came out a lot drier than I wanted. I sous vide the meat at about 68 degrees celsius for 36 hours. Next time, I'd probably drop that temperature into the 50's, probably around 58 degrees celsius, and add another 12 hours to the time. I reckon that'd help me retain more moisture, as opposed to losing it to the bag. Another example of really making it up as I went along, my fate was in the hands of the brisket gods. The result, messy, saucy, tangy, meaty, beast-mode sandwich, and leftover brisket for DAYS. But for this effort, the balance is sound, with the sauce keeping everything nice and moist, along with the faux-sauerkraut! It was tender Comment below if you've experimented with this! Also, just a general question: does anyone else live in a space with minimal/no outdoor area? What are your hacks for getting that smokey barbecue taste? Also, has anyone had experience with smoke guns?
Making Lamb Bacon: A Bacon For (Almost) Everyone - We'll See How We Go
Today, it's all about the lamb bacon, a bacon designed for everyone! Food, where possible, should be an inclusive experience. So with bacon, why not give it a go? it's kosher and with a halal cut, halal too! Having got a lovely cut of lamb breast, I decided to go out on a limb, and transform the cut. The results are absolutely fantastic! This went perfectly with eggs, and I can see it working in pastas, BLTs, wrapped around other cuts of meat and just generally performing the same function as pork bacon. What's more, its far nicer than turkey bacon, and perhaps (unverified statement incoming) healthier than pork bacon? Either way, the results warrant another go at it- maybe with a less malty sugar, and with a hot smoke stage for another layer of deliciousness? Ultimately, I've got a fridge full of it not, so expect a few dishes to come out on my instagram showcasing it! The accurate measurements for this are: 3 Heaped tablespoons of flaky sea salt 1/3 Cup Muscovado Sugar 1/2 teaspoon of prague powder (#1) Tablespoon of Juniper Berries, Crushed Five or six bay leaves per bag (use fresh ones if possible) 1 kg Lamb Breast Roast. It seems like the Prague Powder/Oven/Sous vide combo has worked - thus far, I'm still alive. Will keep you updated on that. ***One thing I forgot to mention in the video - the visual appearance of the sous vide vs the oven was quite different, but the flavour profile was roughly the same. The only thing that sous vide might have in its favour was that it remained a bit juicier, and then after chilling in the fridge, was more easily cut into the rashers than the one only done in the oven.
How to make duck confit, with a sous vide! (We'll See How We Go)
This is how to make that delicious French dish, duck confit, but with a sous vide. The possible blasphemy here is dangerous.... but the results are absolutely sensational - so I'll take the heat! So for starters, what is "confit"? Essentially the process refers to a meat being salt cured and then cooked low and slow in its own fat. This process produces meltingly tender results, and allows for the meat to be preserved and stored before cooking. But this is where the issue comes about - the handling of all that fat in such enormous quantities can pose problems in storage, especially if you've got limited space, and can cause a few... family dramas, which in turn can cause a large amount of fat wastage. This is where the next method, "sous vide" comes into play. Sous vide means "under vacuum". Essentially, sous vide should accomplish similar results to the traditional confit method by reducing available space around the duck meat through vacuum. With herbs and aromatics added, and a tablespoon of duck fat, that pot of fat is reduced to a thin, but highly effective layer around the duck, essentially performing a similar duty. The advantages here are in the results. Its hard to overcook the duck - at the temperature we're cooking at we're achieving four things: meltingly tender, deep flavour, essentially pasteurized meat, and while retaining a gorgeous redness throughout. The disadvantages are primarily TIME. This will take about 40ish hours at this temperature. The other disadvantage is the equipment - you'll need sous vide to achieve these results, but I think it is well worth the investment for the sheer variety of things you can do with it. The exact process of how I made this specific dish will be on my website, though I encourage you to take the method and go wild with it. What flavour profiles can you come up with for your duck leg? The possibilities are vast! Socials: https://www.instagram.com/casterazucar https://www.twitter.com/casterazucar https://www.tiktok.com/@casterazucar Website : https://www.CasterAzucar.com
SPANISH ONION SOUP
A whole load of of onions and and a hit of garlic. Give them a sauna. Make them sweat. Wilt. Reduce. Caramelize. Lace it with thyme and La Chinata Smoked Paprika and stretch it out with beef bone broth. Then on the side, fry tortillas with manchego pressed between with fresh chilli, salt, pepper and lime. BURSTING with flavour! Recipe available at CASTERAZUCAR.COM Music by Dj Quads Soundcloud.com/aka-dj-quads
VEGAN MAGIC SALT #shorts
I'm a huge fan of chicken salt. For those of you who don't what that is, it is the BEST salt. Packed full of flavour and great on nearly everything. This is my slightly spicy, deep flavour vegan edition. Music by the ever awesome DJ Quads. Check out his stuff on soundcloud.com/aka-dj-quads