Comments on: Nut Milk. http://www.cookingissues.com/2010/03/02/nut-milk/ 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: davearnold http://www.cookingissues.com/2010/03/02/nut-milk/#comment-73072 Mon, 08 Aug 2011 15:48:11 +0000 http://cookingissues.wordpress.com/?p=3326#comment-73072 I’ll check it out Ben W. Thanks

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By: davearnold http://www.cookingissues.com/2010/03/02/nut-milk/#comment-3380 Wed, 10 Mar 2010 22:18:09 +0000 http://cookingissues.wordpress.com/?p=3326#comment-3380 Hi Ryon,
We have 2 fuges, but the one I’d recommend for chefs is the Jouan C412 or similar. They are older, but widely available on eBay, therefore cheap. They do 4000g’s. 3 liters per spin in 4 750ml buckets.

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By: Ryon Day http://www.cookingissues.com/2010/03/02/nut-milk/#comment-3377 Wed, 10 Mar 2010 19:28:22 +0000 http://cookingissues.wordpress.com/?p=3326#comment-3377 What type of centrifuge do you use? The ones I’ve used in labs typically have a very small capacity.

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By: davearnold http://www.cookingissues.com/2010/03/02/nut-milk/#comment-3375 Wed, 10 Mar 2010 17:37:00 +0000 http://cookingissues.wordpress.com/?p=3326#comment-3375 Will do. Welcome to the new site.

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By: schinderhannes http://www.cookingissues.com/2010/03/02/nut-milk/#comment-3373 Tue, 09 Mar 2010 21:18:14 +0000 http://cookingissues.wordpress.com/?p=3326#comment-3373 Hi Dave,
the new site is cool, but I loved the recent comments section on the right! Can you put that back in place as well?
Thx
Hannes

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By: davearnold http://www.cookingissues.com/2010/03/02/nut-milk/#comment-3370 Sun, 07 Mar 2010 21:45:46 +0000 http://cookingissues.wordpress.com/?p=3326#comment-3370 Hi Kelly,
Several years ago I spoke to a vita-prep rep about using the 60 cycle motor on 50 cycles. It won’t spin as fast. My memory is that they make a 220/50. I wonder if they will sell it in the US at US prices?

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By: inane http://www.cookingissues.com/2010/03/02/nut-milk/#comment-3368 Sat, 06 Mar 2010 13:49:51 +0000 http://cookingissues.wordpress.com/?p=3326#comment-3368 I wonder if a bit of methylcellulouse would perk up your whipped nut-cream.

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By: jeremiah bullfrog http://www.cookingissues.com/2010/03/02/nut-milk/#comment-3367 Sat, 06 Mar 2010 00:45:12 +0000 http://cookingissues.wordpress.com/?p=3326#comment-3367 i still have nightmares from my stage making horchata in the thermomix and straining through cheesecloth….

There’s an idea: Horchata Base spun in the ‘fuge

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By: Kelly http://www.cookingissues.com/2010/03/02/nut-milk/#comment-3366 Fri, 05 Mar 2010 20:56:47 +0000 http://cookingissues.wordpress.com/?p=3326#comment-3366 Yes, voltage would be a problem, but not an insurmountable one given the extreme price difference. I have a Hobart vintage Kitchenaid I brought with me that I will run off of a transformer as soon as I get my kitchen organized (don’t even get me started on the ridiculous mini-kitchens over here…). I could run an American Vitamix off of the same transformer, I’ll just have to look up the wattage. Wet grinders seem impossible to find here too, which is funny since there is such a large population of Indians in Europe, but maybe I just haven’t yet found the correct German word for wet grinder. I will ask at the local Asia-markt tomorrow.

In other thoughts I am so inspired by the nutmilk soup idea…I am thinking of cashew-curry-apple (chutney) or sesame-rosewater-chicken. mmm.

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By: toshiba http://www.cookingissues.com/2010/03/02/nut-milk/#comment-3349 Wed, 03 Mar 2010 14:25:47 +0000 http://cookingissues.wordpress.com/?p=3326#comment-3349 The voltage would be one problem…

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