http://newley.com/2006/02/18/korean-french-fry-encrusted-corn-dog-linklove/ Newley Purnell Fri, 10 Feb 2012 15:53:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://newley.com/2006/02/18/korean-french-fry-encrusted-corn-dog-linklove/comment-page-1/#comment-27894 French Fry Coated Hotdog vs Molecular Gastronomy - The Last Appetite Tue, 28 Apr 2009 03:01:47 +0000 http://newley.com/2006/02/18/korean-french-fry-encrusted-corn-dog-linklove/#comment-27894 [...] Newley spots a french fry coated hotdog, I cook a french fry coated hotdog, then friends create the sort of french fry coated hotdog that would make Herve This or Ferran Adria cry tears of simultaneous joy and fear. Austin Bush and talented chef collaborator Hock have cooked a sous-vide potato confit with panko crust and hot dog foam. The lengthy process began by cooking hot dogs and potatoes sous-vide; the hot dogs at a carefully calculated temperature and time ratio of 53.2ºC for 73 hours and 22 minutes, the potatoes at 84.7C for 2 hours 17 minutes (Starch begins to break down at temperatures of 78C and above. Natural pectins, which are the molecular glue holding all plant cells together, do not begin to break down until 85C): [...] [...] Newley spots a french fry coated hotdog, I cook a french fry coated hotdog, then friends create the sort of french fry coated hotdog that would make Herve This or Ferran Adria cry tears of simultaneous joy and fear. Austin Bush and talented chef collaborator Hock have cooked a sous-vide potato confit with panko crust and hot dog foam. The lengthy process began by cooking hot dogs and potatoes sous-vide; the hot dogs at a carefully calculated temperature and time ratio of 53.2ºC for 73 hours and 22 minutes, the potatoes at 84.7C for 2 hours 17 minutes (Starch begins to break down at temperatures of 78C and above. Natural pectins, which are the molecular glue holding all plant cells together, do not begin to break down until 85C): [...]

]]> http://newley.com/2006/02/18/korean-french-fry-encrusted-corn-dog-linklove/comment-page-1/#comment-27877 Sous-vide potato confit with panko crust and hot dog foam - Austin Bush Photography Thu, 23 Apr 2009 12:24:40 +0000 http://newley.com/2006/02/18/korean-french-fry-encrusted-corn-dog-linklove/#comment-27877 [...] in 2006 blogger Newley Purnell introduced the world to a French fry-coated hot dog on a stick he had encountered in Korea. Word spread, and other bloggers, including the now Melbourne-based [...] [...] in 2006 blogger Newley Purnell introduced the world to a French fry-coated hot dog on a stick he had encountered in Korea. Word spread, and other bloggers, including the now Melbourne-based [...]

]]> http://newley.com/2006/02/18/korean-french-fry-encrusted-corn-dog-linklove/comment-page-1/#comment-27441 SavoryTv Thu, 11 Sep 2008 01:49:25 +0000 http://newley.com/2006/02/18/korean-french-fry-encrusted-corn-dog-linklove/#comment-27441 Seriously this is a food item? Wait, how do they get the fries to stick to the corndog? Some type of amazing grease fusion? Seriously this is a food item? Wait, how do they get the fries to stick to the corndog? Some type of amazing grease fusion?

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