Comments on: FCI Student Demo (February 3, 2009) http://www.cookingissues.com/2009/05/06/fci-student-demo-february-3-2009/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: Chris Narvaez http://www.cookingissues.com/2009/05/06/fci-student-demo-february-3-2009/#comment-1732 Sun, 07 Jun 2009 11:55:00 +0000 http://www.cookingissues.com/?p=36#comment-1732 Just reading tonight (06.07) and am enamored with the writing and substance of this blog. Before I got here i was still very much lost w/o a herd. Kudos and please keep up the good work.

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By: Dave A http://www.cookingissues.com/2009/05/06/fci-student-demo-february-3-2009/#comment-1731 Mon, 11 May 2009 13:23:14 +0000 http://www.cookingissues.com/?p=36#comment-1731 Thank you!
Dave

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By: rob keener http://www.cookingissues.com/2009/05/06/fci-student-demo-february-3-2009/#comment-1730 Mon, 11 May 2009 02:30:57 +0000 http://www.cookingissues.com/?p=36#comment-1730 the hydrocolloid class was great – thanks guys

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By: Dave A http://www.cookingissues.com/2009/05/06/fci-student-demo-february-3-2009/#comment-1729 Sat, 09 May 2009 20:42:41 +0000 http://www.cookingissues.com/?p=36#comment-1729 The blood orange reduction is made in a rotary evaporator (rotovap), which distills the water off of the fresh juice under vacuum at or near room temperature. I can’t remember off the top of my head how many mls of reduction we get per liter of juice (in reality we do it by eye). There is a recipe for the reduction as well as a (very) lengthy explanation of the rotary evaporation proccess in our primer section.
Thanks for reading,
Dave

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By: Rushton Baker http://www.cookingissues.com/2009/05/06/fci-student-demo-february-3-2009/#comment-1728 Sat, 09 May 2009 19:34:02 +0000 http://www.cookingissues.com/?p=36#comment-1728 How does the blood orange reduction work?

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By: mindylvoff http://www.cookingissues.com/2009/05/06/fci-student-demo-february-3-2009/#comment-1727 Wed, 06 May 2009 21:35:20 +0000 http://www.cookingissues.com/?p=36#comment-1727 Hi – so happy that you’re reading and interested! We are actually going to put up a full post on the Red Hot Poker soon.

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By: slkinsey http://www.cookingissues.com/2009/05/06/fci-student-demo-february-3-2009/#comment-1726 Wed, 06 May 2009 20:47:52 +0000 http://www.cookingissues.com/?p=36#comment-1726 Please tell us more about the Red Hot Ale and the development of the Red Hot Poker 2009.

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