Blackie Posted March 9, 2009 Share Posted March 9, 2009 Just saw a chef on telly going on about having one. Whats the point? Surly frozen is frozen? Can something be more frozen?? Quote Link to comment Share on other sites More sharing options...
Mike Posted March 9, 2009 Share Posted March 9, 2009 Can you be cooler than cool? Quote Link to comment Share on other sites More sharing options...
Guigsy Posted March 9, 2009 Share Posted March 9, 2009 nobody can be cooler than blackie Quote Link to comment Share on other sites More sharing options...
Mike Posted March 9, 2009 Share Posted March 9, 2009 Is he cooler than this guy? http://inspireaction.mindandmedia.com/wp-content/uploads/2007/09/fonzie.jpg Quote Link to comment Share on other sites More sharing options...
DAT Inter Posted March 9, 2009 Share Posted March 9, 2009 Is he cooler than this guy? http://inspireaction.mindandmedia.com/wp-content/uploads/2007/09/fonzie.jpg I dont think anyone will ever be that cool. Well... maybe this guy: Quote Link to comment Share on other sites More sharing options...
Blackie Posted March 9, 2009 Author Share Posted March 9, 2009 nobody can be cooler than blackie Is he cooler than this guy? http://inspireaction.mindandmedia.com/wp-content/uploads/2007/09/fonzie.jpg I'm way cooler than the Fonz, He only seems cool because he hangs round with a bunch off f**kwits there for cool by comparison Quote Link to comment Share on other sites More sharing options...
merckx Posted March 10, 2009 Share Posted March 10, 2009 Maybe it's just the speed at which it can freeze food ingredients etc when you haven't got the time to wait which would be especially useful for a chef. Quote Link to comment Share on other sites More sharing options...
foodfreak Posted March 10, 2009 Share Posted March 10, 2009 Merckx is almost there. It's the speed of freezing as you want as small an ice crystal to form in the food as possible. Slower freezing means large crystals form which break the cell walls in a item of food. That's why you can get lots of liquid from defrosted food if it hasn't been blast frozen, the ice crystals have broken the cell walls & all the liquid( read Flavour)leaks out. My blast freezer runs down to -32c John Quote Link to comment Share on other sites More sharing options...
AndrewOW Posted March 10, 2009 Share Posted March 10, 2009 Maybe it's just the speed at which it can freeze food ingredients etc when you haven't got the time to wait which would be especially useful for a chef. Is Blackie cool? No, he's positively frozen! Quote Link to comment Share on other sites More sharing options...
Blackie Posted March 10, 2009 Author Share Posted March 10, 2009 Maybe it's just the speed at which it can freeze food ingredients etc when you haven't got the time to wait which would be especially useful for a chef. Merckx is almost there. It's the speed of freezing as you want as small an ice crystal to form in the food as possible. Slower freezing means large crystals form which break the cell walls in a item of food. That's why you can get lots of liquid from defrosted food if it hasn't been blast frozen, the ice crystals have broken the cell walls & all the liquid( read Flavour)leaks out. My blast freezer runs down to -32c John So there is a point to them, Ideal cheers Quote Link to comment Share on other sites More sharing options...
RED_ROCKET Posted March 10, 2009 Share Posted March 10, 2009 why dont you stick your hand on it and tell us if theres a diff Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted March 10, 2009 Share Posted March 10, 2009 Heston uses the dense ice crystals caused by fast freezing to filter out the pure flavours under centrifugal force, he repeats this process sometimes, it gives a clean flavour that reduction through cooking can not give (as cooking changes the foods flavour and structure) Quote Link to comment Share on other sites More sharing options...
Blackie Posted March 10, 2009 Author Share Posted March 10, 2009 why dont you stick your hand on it and tell us if theres a diff Because i havent got one Heston uses the dense ice crystals caused by fast freezing to filter out the pure flavours under centrifugal force, he repeats this process sometimes, it gives a clean flavour that reduction through cooking can not give (as cooking changes the foods flavour and structure) Did you see the same thing? Seemed very complicated for the end result didnt it? Quote Link to comment Share on other sites More sharing options...
Mike Posted March 10, 2009 Share Posted March 10, 2009 Did you see the same thing? Seemed very complicated for the end result didnt it? Was that the bald guy with the glasses making that little pouch of black stuff...? did I see that on Harry Hill? Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted March 10, 2009 Share Posted March 10, 2009 Because i havent got one Did you see the same thing? Seemed very complicated for the end result didnt it? Yes, but thats what makes him so special as a chef, only a few guys doing this well in the world Quote Link to comment Share on other sites More sharing options...
Blackie Posted March 10, 2009 Author Share Posted March 10, 2009 Was that the bald guy with the glasses making that little pouch of black stuff...? did I see that on Harry Hill? Yeah i think thats what it was on Quote Link to comment Share on other sites More sharing options...
Mike Posted March 10, 2009 Share Posted March 10, 2009 Yeah i think thats what it was on I have a bad feeling about that bloke. He acts all hard and that, but I bet if you went to spark him out (as the result of some culinary disagreement) he'd probably start crying and tell you not to hit people who wear glasses. In short, I bet he's a fanny. Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted March 10, 2009 Share Posted March 10, 2009 I have a bad feeling about that bloke. He acts all hard and that, but I bet if you went to spark him out (as the result of some culinary disagreement) he'd probably start crying and tell you not to hit people who wear glasses. In short, I bet he's a fanny. He is a really nice guy actually and very humble, I spent a few days in his company at the Bocuse D'or in Lyon, he is a rare commodity in that he is also an English chef the French actually respect !! Quote Link to comment Share on other sites More sharing options...
Mike Posted March 10, 2009 Share Posted March 10, 2009 He is a really nice guy actually and very humble, I spent a few days in his company at the Bocuse D'or in Lyon, he is a rare commodity in that he is also an English chef the French actually respect !! Sir, I am simply spouting pure nonsense, as is the custom around these parts so close to 5 o'clock Quote Link to comment Share on other sites More sharing options...
erol_h Posted March 10, 2009 Share Posted March 10, 2009 minus 80c freezers are usually used in laborities for chemicals and such and bloody expensive 15k ish Quote Link to comment Share on other sites More sharing options...
Paul Posted March 10, 2009 Share Posted March 10, 2009 Sir, I am simply spouting pure nonsense Nothing new there then ;) Quote Link to comment Share on other sites More sharing options...
RiceRocket Posted March 10, 2009 Share Posted March 10, 2009 Did you see the same thing? Seemed very complicated for the end result didnt it? Yeah I saw the Harry Hill "review" Quote Link to comment Share on other sites More sharing options...
Ewen Posted March 10, 2009 Share Posted March 10, 2009 The guy's a complete one-off. Barking. I can kind of appreciate his 'scientific' experiments and the results seem to be popular, but christ on a bike its complicated. Maybe if he just kept it simple, 400 odd patrons wouldn't have become ill recently...but then again theres just not enough bald be-spectacled odd balls on tv at the moment. I've just talked myself out of my own argument. Quote Link to comment Share on other sites More sharing options...
Blackie Posted March 10, 2009 Author Share Posted March 10, 2009 The guy's a complete one-off. Barking. I can kind of appreciate his 'scientific' experiments and the results seem to be popular, but christ on a bike its complicated. Maybe if he just kept it simple, 400 odd patrons wouldn't have become ill recently...but then again theres just not enough bald be-spectacled odd balls on tv at the moment. I've just talked myself out of my own argument. It crossed my mind it was the same restauant, Doesent he use liquid nitrogen too? That cant be good around food can it? Quote Link to comment Share on other sites More sharing options...
Blackie Posted March 10, 2009 Author Share Posted March 10, 2009 DOUBLE POST: I thing the same blokes on ch4 now Quote Link to comment Share on other sites More sharing options...
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