I already save all my trimmings for stock and put all my unused fond into a pyrex for faux demi-glace, and keep them in the freezer. I'm definitely going to add this to my repertoire, thank you!
i personally would freeze it when its at a thinner consistency closer to stock. then you can thaw it and reduce it to glaze when you intend to use it. im not sure how a glaze would freeze
So the sugars and starches from the vegetables have been extracted into the water. You are now left with this liquid that you can reduce. Water doesn't reach above 100C however if u reduce this liquid (remove water) ur left with this liquid that can reach a temperature of over 100C. You can reduce it further and it'll get hotter due to more water evaporating and leaving behind more sugar/starches.
It’s 107 C not F. This is similar to candy making. It’s used with sugar to know the state it will be when cooled. If too hot it will be much thicker, then harder and eventually a hard crack aka hard as a rock. He’s looking for a thinner but still napé texture I believe. I hope this helps
just think of it as a caramel. 107c will get u pourable caramel textured sauce which is why he’s talking about it being a glaze. so if u take it to that temp u can get a consistent glaze for things, if u take it father it will be thicker and if u go lower temp it will be a thinner sauce. it’s basically more akin to candy making techniques and how sugars work at any given temperature. it’s great that he’s this exact with it.
Yes they are a nightshade, and so is the fruit, and so are eggplants (aubergines), potatoes, and also every type of edible pepper are all nightshades. Only a handful of the over 2,000 varieties of nightshade are poisonous. Using tomato vine to season food is something people have been doing for hundreds of years.
The whole tomato plant is a nightshade, as are potatoes. It's why Eurpoean aristocracy wouldn't eat either for a long time after the Columbian exchange. They were convinced both were poison. The indigenous people of Central and South America were amazingly skilled and experienced horticulturalists and they cultivated nightshade plants over centuries into many delicious and nutritious varieties of foods you enjoy, including tomato, potato, and capsicum/chili peppers. Not to mention many non nightshade plants like corn, squash, and several common varieties of beans. Distribution of Mesoamerican crops changed the agriculture and cuisine of the entire world
Nightshades are full of plant defense chemicals like lectins and oxalates that build up in tissues and cause inflammation and can also damage kidneys and cause kidney stones, the most toxic part is the skin, the vines and the seeds, removing these cooking reduces it slightly but the vines are no good, they contain Solanine that is toxic to humans. We can tolerate things until we can’t, if you got inflammation, arthritis or kidney issues you are way beyond being able to tolerate these plant defence chemicals, that’s not even getting into pesticides and herbicides.
This sounds like a great idea, but I question the execution, and that's basically why I rarely eat in restaurants. Are all the scraps washed? I doubt those tomato vines are, but I could be wrong. In a busy kitchen, with many cooks, I'm just not confident in the quality/sanitary control. I have no issues eating dirt, but I do have issues eating all those residuals in concentrated form.
In high end restaurants all food is thoroughly washed. You could eat off of the floor in Michelin star kitchens, at least you certainly could at all of the ones I’ve worked in.
This is genuinely how vegetable stock is made in every restaurant in the world. Those are kitchen scraps from THAT DAY. It’s not as if though he fished it out of the trash can.
Tomatoes steams have high concentration of Solenine, among other toxic alkaloids that accumulate on the body. A relation it's being found among those alkaloids with Alzheimer's and Dementia among other diseases.
People have been using them to season food for hundreds of years without much problem. Maybe if you eat them with every meal you’d have an issue but I still doubt it. Drinking beer is also bad for you yet billions of people do it with relatively low impact on their bodies. All in moderation.
@@kevinsnow9708silly argument, atleast you get something positive from beer, science has come a long way and we learned a lot we didn’t know in the past, many things accumulate slowly over time, they don’t harm you immediately but over time they can lead to some serious health problems that can take years to detox from, it’s like adding a drop of moto oil to your coffee in the morning, won’t kill you right away, but why do it?
Tomatoes are fine but the stems can have high levels of the same toxins that make deadly night shade so poisonous - solinaceae. Is it safer since they seem to be smaller stems? Just curious why that would be included. Thanks in advance!!!
I already save all my trimmings for stock and put all my unused fond into a pyrex for faux demi-glace, and keep them in the freezer. I'm definitely going to add this to my repertoire, thank you!
I never thought of using boiling point temperature as a marker for thickness. Interesting
Very common in candy making.
Extraordinary is a shoot!
Cheers!
amazing! does it work as a additive or main component of veg stock?
Very nice!
This is so interesting. Amazing content!
So when do you add 5% sugar? 5% of what, of the initial water weight or reduced water weight? Or when its 107°?
I'm guessing it must be pre straining for the osmosis, otherwise it would have nothing to do with yield
I also feel theyre intentionally making the recipe unclear here so you sign up for their pro feature on their website
You add 5% sugar of the weight of the strained liquid before you reduce it.
@@angrymurloc7626 Ye I thought that too, but it deters me more, thinking they can't even provide clear recipes.
@@kevinsnow9708 Thank you!
For how long is this still good in the fridge and could you freeze it?
i personally would freeze it when its at a thinner consistency closer to stock. then you can thaw it and reduce it to glaze when you intend to use it. im not sure how a glaze would freeze
I don't really get it. What does it mean to reduce it to 107 degrees?
So the sugars and starches from the vegetables have been extracted into the water. You are now left with this liquid that you can reduce. Water doesn't reach above 100C however if u reduce this liquid (remove water) ur left with this liquid that can reach a temperature of over 100C. You can reduce it further and it'll get hotter due to more water evaporating and leaving behind more sugar/starches.
@@cleojodesouza thanks, really interesting, i never thought of reduction in terms of degrees over 100
It’s 107 C not F. This is similar to candy making. It’s used with sugar to know the state it will be when cooled. If too hot it will be much thicker, then harder and eventually a hard crack aka hard as a rock. He’s looking for a thinner but still napé texture I believe. I hope this helps
He means to reduce the temperature
just think of it as a caramel. 107c will get u pourable caramel textured sauce which is why he’s talking about it being a glaze. so if u take it to that temp u can get a consistent glaze for things, if u take it father it will be thicker and if u go lower temp it will be a thinner sauce. it’s basically more akin to candy making techniques and how sugars work at any given temperature. it’s great that he’s this exact with it.
Isn't tomato vine a nightshade
The whole plant is a nightshade, the poisonous compounds in nightshades tend to "die" so to speak when you boil the fuck out of it.
Yea I wouldn't go throwing that in
Yes they are a nightshade, and so is the fruit, and so are eggplants (aubergines), potatoes, and also every type of edible pepper are all nightshades. Only a handful of the over 2,000 varieties of nightshade are poisonous. Using tomato vine to season food is something people have been doing for hundreds of years.
The whole tomato plant is a nightshade, as are potatoes. It's why Eurpoean aristocracy wouldn't eat either for a long time after the Columbian exchange. They were convinced both were poison. The indigenous people of Central and South America were amazingly skilled and experienced horticulturalists and they cultivated nightshade plants over centuries into many delicious and nutritious varieties of foods you enjoy, including tomato, potato, and capsicum/chili peppers. Not to mention many non nightshade plants like corn, squash, and several common varieties of beans. Distribution of Mesoamerican crops changed the agriculture and cuisine of the entire world
Nightshades are full of plant defense chemicals like lectins and oxalates that build up in tissues and cause inflammation and can also damage kidneys and cause kidney stones, the most toxic part is the skin, the vines and the seeds, removing these cooking reduces it slightly but the vines are no good, they contain Solanine that is toxic to humans. We can tolerate things until we can’t, if you got inflammation, arthritis or kidney issues you are way beyond being able to tolerate these plant defence chemicals, that’s not even getting into pesticides and herbicides.
This sounds like a great idea, but I question the execution, and that's basically why I rarely eat in restaurants. Are all the scraps washed? I doubt those tomato vines are, but I could be wrong. In a busy kitchen, with many cooks, I'm just not confident in the quality/sanitary control. I have no issues eating dirt, but I do have issues eating all those residuals in concentrated form.
In high end restaurants all food is thoroughly washed. You could eat off of the floor in Michelin star kitchens, at least you certainly could at all of the ones I’ve worked in.
good lord... youre feeding people syrup of compost. i genuinely cant believe it.
This is genuinely how vegetable stock is made in every restaurant in the world. Those are kitchen scraps from THAT DAY. It’s not as if though he fished it out of the trash can.
@kevinsnow9708 still looks like a reduction of what me grandad puts on his allotment lol
Tomatoes steams have high concentration of Solenine, among other toxic alkaloids that accumulate on the body. A relation it's being found among those alkaloids with Alzheimer's and Dementia among other diseases.
People have been using them to season food for hundreds of years without much problem. Maybe if you eat them with every meal you’d have an issue but I still doubt it. Drinking beer is also bad for you yet billions of people do it with relatively low impact on their bodies. All in moderation.
@@kevinsnow9708silly argument, atleast you get something positive from beer, science has come a long way and we learned a lot we didn’t know in the past, many things accumulate slowly over time, they don’t harm you immediately but over time they can lead to some serious health problems that can take years to detox from, it’s like adding a drop of moto oil to your coffee in the morning, won’t kill you right away, but why do it?
Tomatoes are fine but the stems can have high levels of the same toxins that make deadly night shade so poisonous - solinaceae.
Is it safer since they seem to be smaller stems? Just curious why that would be included.
Thanks in advance!!!
You're just using it, not "upcycling". Also, the word is recycling
funny- in the US we call it a vegetable stock