Download - Hacking the Dinner Party

HACKING THE DINNER PARTY | ITP CAMP JUNE 29, 2011"

MIKE LEE"

[email protected]

ITP CAMP | JUNE 29, 2011

HACKING THE "DINNER PARTY"

Using Technology to Work Smarter in the Kitchen


ABOUT ME"Founder of Studiofeast"

Director of Strategy at Electric Artists"ITP Camp 2010 Alum"

[email protected]


ABOUT US"Since 2007"

Events in NYC + Beyond"A Evolving Group of Volunteers

STUDIOFEAST.COM


HACKING THE "DINNER PARTY"

Using Technology to Work Smarter in the Kitchen

HACKING THE DINNER PARTY

SOUS VIDE & ACTIVA Force Multipliers for Cooking

Ambitious Dinners


SIMPLER PROCESS" MORE INTERESTING EXPERIENCE "Streamline the Cooking Process So You

Can Focus on the Experience


SOUS VIDE"Cooking Under Vacuum In A "

Precisely Controlled Water Bath


SOUS VIDE: KEY BENEFITS "Precision Scalability Portability"Creativity


SOUS VIDE EQUIPMENT"Immersion Circulator + Vacuum Sealer


IMMERSION CIRCULATOR"Controls Water Temperature Precisely "

for an Indefinite Amount of Time


BENEFITS"Precision"

Consistency Simplicity"Portability


POLYSCIENCE"The Market Leader

MODEL #7306AC1B5"$969

MODEL #SVC-AC1B"$799


IMMERSION CIRCULATOR HACKS"

SOUS VIDE MAGIC

SOUS VIDE SUPREME

STOCKPOT


VACUUM SEALER"Seals Food & Removes Air


BENEFITS"Prevent Oxidation"Maintain Moisture"Clean & Portable"

Performs Well in Water Bath


CHAMBER SEALERS"The Professional’s Choice

KOCH ULTRAVAC"$4450


FOODSAVER"The Affordable Choice

FOODSAVER V3835"$179


PROS CONS"

FOODSAVER V3835"$179

KOCH ULTRAVAC"$4450

CHEAP"PORTABLE

POWERFUL"SEALS LIQUID

WEAKER"DOESN’T SEAL LIQUID

EXPENSIVE"CUMBERSOME


VACUUM SEALER HACKS"

ZIPLOC BAGS"[A HUGE HACK, JUST BUY THE FOODSAVER]


SOUS VIDE APPLICATIONS & DEMO

Filet Mignon"S&P / Fat / Herbs"

56C @ 55 Min

Short Ribs"60/40 Salt & Sugar Cure "

60C @ 48 Hr or 56C @ 72 Hr

Eggs"Straight Into Water Bath"

66C @ 75 Min

Watermelon"

Lemon Juice / Full Compression"85C @ 30 Min


ACTIVA"Transglutaminase "

“Meat Glue”"An Enzyme"

Bonds Proteins"Made by Ajinomoto


ACTIVA: KEY BENEFITS "Uniformity & Efficiency"

Bind Meat w/o Casings"Novel Combinations"

Special Effects


ACTIVA: TECHNIQUE"Powder: Approx 1% WBV"Slurry: 4:1 Water to Activa"

Setting Time: 4-5 Hrs in Fridge"Heat Set: 5-20 Min @ 122-136F


ACTIVA APPLICATION & DEMO

Triple Skirt Steak"Alters Texture & Mouthfeel"

Activa + Steak Chicken Skin"

Adds Crisp to Anything"Meat + Chicken Skin + Activa

Shrimp Noodle"Completely Unexpected"

Shrimp Puree + 1% Activa + S&P"Squeeze Into 54.5C Water Bath


THANK YOU"

[email protected]