Kalakshar US

“It all came about at 11:30PM on a random Wednesday.”

Penelope Bourbon CEO and founder Michael Paladini admitted that late-night calls are a regular occurrence for him. After his wife goes to bed, the kids are asleep and there are no emails hitting his inbox, he has time to get creative. One of these evening brainstorming sessions was with Robert Crandell, a regional sales manager for Tonnellerie Radoux and Pronektar. Radoux is a French cooperage that has been making barrels for decades. The company has been operating in the US since 1994, based in wine country California. What’s more, Radoux has conducted extensive research into the chemical composition and tannins of French oak.

Since 2008, Radoux has completed over 300 trials containing over 10 million analyses to observe polyphenols in the wood that can impact the appearance, taste and smell of wine. The result is a tool that can instantly measure these properties with Near Infrared Spectrometry, rather than using the time-consuming process of taking random samples from various batches of staves. The technology is called OakScan.

“French oak can be wildly inconsistent,” Crandell noted.

All of the variation in French oak can lead to unintended results without careful planning. Combine that in with the fact that the wood is more expensive than American oak and companies using it to age wines and spirits can greatly benefit from knowing how their liquid is going to react to the wood. It’s long been known that trees from different forests that are made into barrels will have different chemical compositions (the concept of terroir), and thus different levels of tannins. There can also be significant variation in trees just a few feet apart or from staves made from different parts of the same tree. What’s more, there can be distinctions in the grain width, which affects the extraction time for getting the tannins out of the wood.

“Even if you’ve gone to great lengths and you bought wood from the same forest, you still aren’t getting the same sort of precision and consistency [as with OakScan],” Crandell said. When Radoux uses OakScan to analyze staves bound for production, each piece of wood is assigned a barcode and a letter corresponding to its “tannic potential,” according to the cooperage. This not only helps with sorting, but it allows the company to build barrels with a specific polyphenolic index (PI), ensuring the wood is suitable for the style a winery or vineyard is trying to make. And since every stave is scanned, there’s uniformity of the tannin content of each barrel and all the data makes the end result repeatable.

OakScan also allows customers to select wood from different forests, but not by sourcing actual staves from those places. Instead, Radoux can build the tannin profile and replicate the terroir in a much more consistent way.

“If someone wanted a Voges-style barrel, we could work that out based on tannin level,” said Radoux national sales manager Craig Holme. “We can be more precise on what [the results are] going to be. Someone else will get a barrel that may be from two different trees [in that forest], and they might be completely different.” According to Holme, Radoux can pull 100,000% extracts from the staves that they can then put in a sample of a prospective customer’s product to show them what it’s going to do.

Originally developed exclusively for wine making, OakScan was initially used to analyze the chemical characteristics of barrel staves. Once the system was developed and fine-tuned, Radoux began using the same technology for tank staves. Thinner than a barrel stave, these pieces of wood allow for a quicker extraction process, which at the time was intended for larger volumes of wine. Where barrels are only toasted on the inside, tank staves are finished on all six surfaces and they’re designed to be completely submerged.

“Typically, the toasting process for wine is much more precise than the charring process for spirits,” Crandell explained. “So we came up with something very precise and very repeatable.” However, OakScan hadn’t really been used extensively in the spirits industry, he continued, except for a “small, experimental project” he had done a few years ago. Eventually, Crandell said he started working with Penelope and another micro-distiller to see if the detailed analysis of French oak could work for spirits.

Penelope isn’t your traditional bourbon maker. The company doesn’t actually distill anything. Instead, it sources aged bourbon from MGP: a producer of distilled spirits with operations in ​​Kansas, Missouri, Indiana, Kentucky, and Ohio, in addition to Mexico and Northern Ireland. MGP has its own brands of spirits (it actually announced the acquisition of Penelope earlier this week), but it also sells bourbon, rye whiskey, gin and more to other companies to package and sell on their own. Penelope buys bourbon of various ages and mashbills from MGP and blends it to their specifications. Sometimes they’ll bottle those blends as-in (Four Grain Bourbon and Barrel Strength Bourbon), while others undergo additional aging before they’re packaged.

While Radoux primarily caters to vineyards in France, Italy, Spain, the US and more, its colleagues at Speyside Cooperage (both owned by TFF Group) typically work with breweries and distilleries. Paladini and Penelope COO and founder Daniel Polise initially worked with Crandell to secure Rosé casks for secondary aging of its bourbon. They then collaborated with Speyside Cooperage to source toasted American oak barrels for a secondary finishing of its bourbon. For that treatment, Penelope would create a blend of aged bourbon and put it in barrels with varying char and toast levels for a period of time. In the end, Paladini and Polise discovered that even with the same bourbon in the same barrels, samples from each would be very different.

“It would go in completely different, wild directions,” Paladini observed. “We found that to be great, and that’s why that product was incredible.” Indeed, Penelope Toasted Series Bourbon won gold at the San Francisco World Spirits Competition in 2022. The company leaned into the variation in the aging results, indicating the char and toast levels on the bottles of each batch. Of course, that means each batch is quite different.

Following the challenges of the Toasted Series, Polise tried using some of the OakScan staves in some samples. “We have so many different products that show up and people want us to try and use them,” he admitted. “I finally tried it and I was just shocked.” Polise explained that the OakScan French oak “stood out from the others greatly.”

Thus the idea for Penelope’s Architect Bourbon was hatched. The company was hoping to tap into the success of Toasted Series by once again being transparent about the types of wood they were using for secondary aging. But while OakScan can create the ultimate consistency batch to batch, Paladini says he and Polise weren’t sure they really wanted that.

“Our first thought was to take an exploratory approach and highlight the actual flavor profile on the back of the label. That profile is coming directly from the oak engineer in France when they run the OakScan process,” said Paladini. On each bottle of Architect, there’s a spider graph that illustrates the characteristics of that particular “build.” The company is playing up the idea of constructing a flavor profile, so it calls each batch a “build” instead. Hence the name Architect.

With Architect, Penelope has created six different “builds” or stave selections and they’re all different. However, they’re still consistent, as Crandell explained. “We can make a build again, it’s repeatable,” he noted. And that’s because OakScan allows for that consistency rather than the company hoping they can recreate a hit. They will, of course, need to replicate the blended bourbon from MGP that undergoes the secondary aging in order to do so. Even if they can’t, the company can still give a new blend the same “build” as a previous version of Architect. Since the wood analysis gives them so much control over the end result, the combinations – and the creative potential – are seemingly endless.

“[OakScan] not only gives you the ability to be precise, but it also gives you the ability to be creative,” Crandell said. “If you know what the end result is going to be, you can change the end result – you can control the end result.”

For Penelope, French oak that’s been analyzed with OakScan is only being used in Architect right now. But, Paladini and Polise aren’t ruling out using the staves for another product in the future.

“We’re constantly playing with different woods and finishes,” Polise noted. “So whatever matches next, we may release. It just works like that.”

This article originally appeared on Engadget at https://www.engadget.com/penelope-bourbon-oakscan-150047828.html?src=rss 

Small outdoor pizza ovens have become popular backyard cooking options in recent years. While anyone with a decent-sized patio could have a permanent one installed, these versatile products are more compact and store easily in a bag when you’re not using them. That makes these portable pizza ovens great for home cooks who have limited outdoor space and allows you to take them on the road as needed. There are also great options for having a dedicated pizza oven indoors. Here are a few specs you’ll want to consider before making a purchase, plus some recommendations to get you started.

What to look for

When shopping for an oven, you’ll first want to consider what types of pies you plan to make. Most portable outdoor pizza ovens from the likes of Ooni, Solo Stove and others use wood and are primarily designed for the high-heat cooking required for light and airy Neapolitan-style pizzas. We’re talking high temperatures up to 900 degrees Fahrenheit. These units can certainly cook different styles at cooler temperatures, but they’re easiest to use when you’re running them wide open with a full load of wood.

If you purchase a propane or natural gas burner, you can adjust temperatures easily by turning a knob. For this reason, I recommend you spend the extra $100 or so on that accessory. It makes your pizza oven a lot more versatile and gives you the option to still have a freshly fired pie when you don’t feel like messing with wood or charcoal. If you only want to cook with gas, there are models available that only use propane or natural gas.

The other key consideration is size. Most companies make ovens that fit 12-inch pizzas, a perfect size for one person. They’re also great for parties, since people can customize their own without having to pick off toppings they don’t like. If you want to make larger pizzas or plan to use your oven for other things (pans, etc), consider a larger version that can accommodate more than just small pies. The interior dimensions – or at the very least the pizza stone size – will be listed on most product pages.

Plan for success

Making quality pizza at home requires a considerable amount of counter or table space. You’ll need room to stretch and prep your pizza dough, lay out your toppings and load pies onto a peel. Of course, some folks will be comfortable working in the tight confines of a small kitchen, but I’ve found it much easier to use extra space to make sure I’m not constantly moving things around during the various steps in the process.

It’s also less hassle to set up your pizza-making station in close proximity to your oven. As a beginner baker, I did the running back and forth from the kitchen to the back porch. It’s far from ideal. It’s difficult to maintain your fire (if using wood or charcoal) when you’re unable to watch it closely. The good news is a patio table can be easily converted into a pizza station with a large cutting board. This also gets your oven off the ground so it’s easier to access.

Ooni sells tables for its ovens that also offer shelving and storage for peels and other accessories. Solo Stove has a rolling stand for its Pi oven too, with small side shelves and a spot for your propane tank underneath. Of course, you can find other tables and stands to suit your needs, just make sure they can withstand any heat that may radiate from the bottom of the oven while cooking. Most ovens are either well insulated or don’t project too much excess heat toward the table, but you can never be too careful. For that reason, a stainless steel or metal surface is a good choice to set up an outdoor model.

Most of these pizza ovens cook quickly at high heat, especially if you’re making Neapolitan-style pies. Having everything you need nearby so you can keep tabs on the oven and quickly make the next pizza will ease a lot of unnecessary headaches. When your cook time is two minutes or less, you don’t want to venture too far.

Outdoor pizza ovens

A good multi-fuel outdoor pizza oven: Ooni Karu 16

If you’re looking to go all-in on an outdoor pizza oven, you can’t go wrong with Ooni’s Karu 16. It’s the company’s largest multi-fuel model, which means you can choose between wood, charcoal or gas (propane and natural gas burners sold separately). This one is equipped with a hinged glass door for keeping tabs on your progress and a digital thermometer monitors the ambient temperature inside. The larger size means you can not only cook bigger pizzas, but the Karu 16 can also accommodate pans and cast iron, so baking, roasting and searing are all possible here. It’s this versatility that makes the Karu 16 our top pick.

A solid outdoor pizza oven: Solo Stove Pi

Solo Stove may be on your radar for its fire pits, but the company also makes a solid multi-fuel pizza oven. Dubbed the Pi, this unit is made out of stainless steel and is round like the company’s trademark products. Solo Stove says Pi can hit cooking temperatures of 850 degrees Fahrenheit with wood and 900 degrees with a gas burner (sold separately). It explains that those figures translate to maximum stone temps of 750 and 800 degrees respectively. The Solo Stove Pi’s big difference from the Karu 16 and other Ooni ovens is that it doesn’t have a front door and stays open the whole time like a brick oven.

A great smaller option: Ooni Fyra 12

The Ooni Fyra 12 was the first outdoor pizza oven I used and it remains one of my favorites. It’s compact compared to some of the alternatives (22 pounds), so it won’t take up quite as much storage space. It also runs on wood pellets instead of chunks, and once you get the fire going, you just refill the chute from the top. This means there’s much less tending a fire on the Fyra than other wood-fired pizza ovens, so you can focus on making and cooking your pizzas. The Fyra does all the things other Ooni pizza ovens do well, including high-heat bakes (950 degrees) in as little as a minute.

Indoor pizza ovens

Let me preface this section by saying you probably already have an indoor option that you can use to make some great pizza. Whether that’s the main oven in your kitchen or a multi-function countertop unit, with some affordable accessories, you can easily up your game without spending $1,000 on a dedicated appliance. For example, my Breville Smart Oven Air Fryer has a convection pizza setting that automatically adjusts cook time based on the size, temperature and whether the pie is fresh or frozen. A key consideration here is size. These things are massive, about the size of a large microwave, so you likely won’t want to keep them out all the time unless you have a huge kitchen.

A versatile indoor pizza oven: Ooni Volt 12

Ooni made its name on outdoor pizza ovens that primarily burn wood or run on gas. For 2023, the company is taking things indoors with the Volt 12. Ooni’s first electric oven can also be used outside thanks to weather resistant construction, but this behemoth brings the company’s design and efficiency to your kitchen for the first time. Capable of temperatures up to 850 degrees Fahrenheit in as little as 20 minutes, the Volt 12 can fire up Neapolitan style pies in 90 seconds. Controls on the front give you the ability to adjust both the top and bottom heating elements. There are also cooking presets and a Boost function to quickly get the stone back to temp between pizzas. The 13-inch stone inside is square, so you can slide in pans for Detroit recipes or other baked goods.

A solid indoor pizza oven: Breville Pizzaiolo

If you’re set on buying a dedicated pizza oven, the Breville Pizzaiolo is another great option, but it’s just as pricey as the Volt 12. The Pizzaiolo cooks 12-inch pies as well, but the stone on this unit is perfectly sized for them and there’s a metal heat reflector panel inside that will also keep you from overshooting the cooking surface. This means you won’t be sliding larger rectangle pans in here like you can with the electric Ooni. Round pans fit just fine and some smaller square ones likely will too.

In terms of cooking ability, Breville offers presets for “Wood Fired,” New York, Pan, Thin & Crispy and Frozen pizzas with the added option to run the oven full blast at 750 degrees Fahrenheit. A second dial allows you to adjust the top heating element depending on how dark you want your pizza. Like it does on other Breville appliances, Element IQ tech adjusts the heating elements based on the selected style, creating the ideal environment for each one. For advanced users, the company offers a manual mode that turns the timer dial into a control for the bottom deck while the style preset selector manages the top. Breville includes a magnetic overlay for the front panel to show you temperatures for the converted controls. The instruction manual also gives you recommendations for where to begin with manual mode for the aforementioned styles.

The best pizza accessories for the oven you already have

If you want to make good homemade pizza without spending hundreds of dollars on a dedicated oven, you can definitely do it with the oven you already have in your kitchen. With a few gadgets, you can improve your game without splurging on a Breville, Ooni or Solo Stove. First, I’d recommend a high quality baking steel or stone.

Baking stones are great for getting better browning on the bottom of your pies than a pizza or sheet pan. You can also use them for bread, cookies and other items. The stone absorbs heat to cook pizza quickly, like the inside of a brick oven, which leads to a crisp crust. They’re also more affordable compared to baking steels. Those metal slabs do have one key advantage: higher heat conductivity. This means a steel will cook your pizzas faster since it can absorb more heat from your oven. While baking steels can be used as griddles on your stovetop and for other types of baking, they’re not ideal for some leavened breads.

The second item you’ll want is a pizza peel. These come in all shapes and sizes, made out of a variety of materials. I typically use a bamboo or wooden peel when topping and launching my pizzas and then a metal one for retrieving them. I’ve found that dough doesn’t stick as easily to bamboo during prep and the metal resists the high heat of the oven when turning or retrieving a finished pizza (bamboo will burn). There are also perforated peels which allow both steam and excess flour to escape. A peel is a great tool for loading and turning pizzas, and since you’ll typically be cooking them with your oven at 500 degrees or hotter, using something like parchment paper to move them around won’t work.

This article originally appeared on Engadget at https://www.engadget.com/best-pizza-oven-141550352.html?src=rss 

Fortnite creator Epic Games’ Unreal Engine 5 allows anyone to quickly build 3D worlds, so it’s great not just for games, but Hollywood virtual sets and more. Until now, recent Mac users have relied on Rosetta technology to run it, but Epic has just released a new update, version 5.2, that works natively on Apple Silicon. That should allow for significantly improved performance on M1 and M2 Macs. 

There’s more news for Apple users as well. Epic unveiled a new iPad app (below) for virtual productions that works with the Unreal Engine’s ICVFX (In-Camera VFX) editor. It offers “an intuitive touch-based interface for stage operations such as color grading, light card placement, and nDisplay management tasks from anywhere within the LED volume,” the company said. In other words, it lets DPs, VFX folks and others tweak lighting and more on virtual sets from a simple, portable interface.

The update is interesting in the context of Apple’s antitrust dispute with Epic Games over Fortnite commissions on the App Store. Apple largely won that fight, as an appeal panel found that the company wasn’t a monopolist in the distribution of iOS apps. Back in 2020, Apple tried to suspend Epic Games’ developer account, but that move was later blocked by a judge. 

Other new features introduced with the Unreal Engine 5.2 update include a “Procedural Content Generation framework” that lets you populate large scenes with the Unreal Engine assets of your choice, making it faster to build large worlds. And another feature called Substrate allows material creation with more control over the look and feel of objects used in in real-time applications like games or for linear content creation. Epic demonstrated that using its previous Rivian demo, giving a metallic-looking paint job to the R1T electric pickup.                                                                                                                         

This article originally appeared on Engadget at https://www.engadget.com/apple-silicon-macs-now-natively-support-unreal-engine-5-124257710.html?src=rss