Tech Food

leadThe latest issue of Wired USA has just dropped through the letterbox, and in it is an article called “Invasion of the Kitchen Robots” There appears to be a number of commercial robots out there serving us food.

There is “Gordon” the robotic barista arm making coffee in San Francisco, “Sally” the salad server, twin robots making fresh ramen in China and some guys at MIT have created a fully automated mini kitchen!

Now we do like our gadgets at NotJustPots! Especially in the kitchen! Anything to make life easier…

It’s not the first time food related articles have appeared in Wired.

Back in the August 2016 edition there was a food feature called What to Eat Today. A scientific guide to eating in the modern world. Food is a struggle how do we “eat pleasurably, ethically, healthily.* I loved their periodic table for protein and couldn’t resist the cover! I just had to make that Fried Chicken!_NJP1933

The original chicken recipe was by David Chang of Momofuku, but I found this recipe at Gentrified Chicken. 

Spice mix
This makes a lot, so scale accordingly.

25 g Szechuan Peppercorns
25 g Cayenne
20 g Onion Powder
20 g Garlic Powder
25 g Paprika
10 g Thyme Powder
Grind up the Szechuan peppercorns to a fine powder, then pass through a sieve to remove chunks. Combine all ingredients in a large bowl and mix thoroughly.

To make homemade thyme powder just put some dried thyme in a coffee / spice grinder.

For the Chicken
4x Chicken Thighs
4x Chicken Drumsticks
Milk
1 tsp Salt per Cup of Milk
2 Cloves Garlic
2 Sprigs Thyme
1 Bay Leaf
2 Cracks of Black Pepper
Place chicken in a large pot and cover with milk.
Add the salt and remaining ingredients and simmer at 65° C for 35 to 40 minutes, or until chicken is almost fully cooked.
Do not let the milk boil.
When done remove chicken from the liquid and cool the liquid to use in the dredging process.

Dredging and Frying
150g Plain Flour
20 g Spice Mix
Oil
Heat oil to 180° C.
Combine flour & spice mix and mix thoroughly.
Dip the chicken in the dredge, then in the cooking liquid, then back in the dredge, then in the cooking liquid, and once more in the dredge.
Fry for 3 to 5 minutes.

I’ve omitted a few things, out of personal preference,  but the unadulterated recipe can be found here:

http://gentrifriedchicken.tumblr.com/post/102237158752/david-chang-fried-chicken-vogue-caviar-recipe

I’ve made this a few times as a weekend treat, and it’s worked out really well. The chicken is super crispy!

Last night I cooked the chicken drumsticks in the sous vide, in attempt to use less milk. The chicken was tender, but the coating didn’t seem to stick as well this time.

Not sure if it’s the cooking method or the new chicken pieces, that we source from a Welsh, organic family run farm. The chicken is additive free, so maybe that affects the skin?

I’m going to do it again with the new chicken but cook it as per the recipe, and see if that makes a difference. Or maybe, a gadget is not necessarily the best tool for this job.

*Scott Dadich Editor in Chief Wired USA August 2016

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“The VegiVows”

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As an avid Margaret Atwood fan I devour her novels almost as soon as I can get my grubby gardener hands on them. But what with the move to, and all the renovations at the small holding I’ve not found the time to read.

With all the major DIY projects finally behind us this year, the main growing season over and the dismal, Fifty Shades of Kodak Grey skies, hampering any robot building efforts, I finally picked up Atwood’s The Year of The Flood. An aptly titled book, since it hasn’t stopped raining?! 

In the book we’re introduced to the “Gardeners” a vegetarian eco group who take Vegivows and cultivate secret roof top gardens to grow their own food in preparation for the coming of the waterless flood that will destroy civilisation. 

Even though Atwood’s “Gardeners” were not great fans of technology, I feel hydroponic technology is a great way to produce your own food when space is limited or you do not have access to a soil garden or allotment.  You can even do it on a window sill!

How Does My Garden Grow?

Simply put, plants grow in oxygenated water containing dissolved nutrients

The plants sit in small net pots filled with clay pebbles pebbleswith their roots growing in the air. A water pump then pumps nutrient rich water through a sprinkler system that sprays the roots. Surplus water drains back into the tank to recirculate. 

Last year we grew our winter herbs and salad leaves in an enclosed aero-hydroponic system, with artificial light and heated water.
crop

However this year, we’re trying to grow them in an unheated polytunnel with just natural daylight.
I’m not sure how well this will go, as they are predicting a harsh winter because of the possibility of La Nina weather front.

On the book tour for the The Year of The Flood, Atwood said they would follow what she called the “Vegivows” – a list of things to make the tour as green as possible. One element of these vows was to eat locally produced and if possible organic food. 

I guess the reason for NotJustPots is to abide by our own set of  “VegiVows.”

  • Grow as much of our food as possible.

  • Make everything from scratch.

  • And what we can’t – Know it’s provenance. Be it sourced locally or from small independent suppliers that grow or raise their products naturally.

Here’s hoping for some dry weather, so we can crack on with the robot build!

Robot Overlords – Building a Robot to Grow our Food

leadWe’re properly excited at NotJustPots and a little concerned about our level of engineering practicality because this week the robot gardener arrived. Well not actually a robot but an automated gardening system called Farmbot.

We first came across Farmbot in 2016 as a Kickstarter campaign. Farmbot is a small scale, open source DIY agricultural robot, and when I say small scale it really is. The company is aiming the product at the home gardener. All you need is a raised bed!IMG_8761
It plants seeds, waters and weeds so you don’t have to! It’s not going to solve the worlds food issues but it’s great to learn more about food, engineering and how they interact.

It’s promoted as the next eco-friendly way to grow your own food, as it is based on precision planting and watering. Nothing is wasted and is suitable for even the busiest of households – just watch your garden grow as you control the system online. It’s a little out there – we’re early adopters and that’s a gamble that’s not always worked out.

Anyway from what we read it sounded like it might be a big helping hand, so we took a punt and are trying out an experiment.

This week we took delivery of version 1.3, so we cleared one bed located closest to the house, as it’s already got a water supply next to it and we’ve started to assemble it.IMG_8759

It comes in 2 packages and comes flat packed so there is some assembly required. Not a lot of big heavy parts, but quite a few, actually lots of small parts, including a set of tools. Yay! We finally have a his and her set of precision hex drivers!!! How tech hippy is that!

I’m the chief Ikea furniture putter together at NotJustPots, and the lengthy online assembly instructions are a little daunting.

So over the next coming weeks, we will let you know what we learn and keep you updated on our progress.

Please note we are not affiliated or endorsed by any of these companies or publications. All opinions and comments are our own.