Jen It took me a while to dig through to find the recipe again but it was something like 7 leaves of gelatin to 375g young coconut juice. Whipped in a kitchen aid with a ice bath underneath the bowl. I also remember that i had to remelt the whole mixture a few time because the gelatin was getting too cold and setting before it could trap in all the air. I hope this helps

Brining pork in milk sounds very interesting. Meats brines for me are usually just water, salt and maybe some sugar or seasonings and heres why. Most restaurant will not use milk because well, milk is quite expensive product for restaurants, especially something your essentially going to pour down the silk. Also your going to affect the flavour of the pork much more then you would be with scallops because you brining for a much longer period. You want the salt to penetrate the middle of whatever pork cut your using. This could take hour, even overnight while the scallops only get 10 min in which only the first few mm from the surface actually have salt draw out some of its flavour. For the pork you want the salt to start drawing out certain moisture away from the meat but at the same time the actual brine liquid is penetrating back into the meat, a lot more then what was originally their. This is why brining is so useful because at the same time as it equally seasons the meat it also make it much more juicy and even if you overcook it SLIGHTLY it will still remain somewhat moist. But if you have the money their are some advantages of bring in milk. Milk is high in alkaline which helps tenderise meat (think about bicarb). Their are a fair few traditional French recipes in which a tough pork shoulder are cooked in milk and its served with the reduce milk as a sauce. I cant imagine it helping with the crackling of the skin( i think it would burn before it dried and crisp up) but brining in milk would help with like pork fillets. Pork fillets which are traditionally very dry can be cooked sous-vide then given a very brief sear before serving. I think the milk would help with the colour with really giving you much of a grey overcooked ring around the meat. I hoped this help you out in some way and I would be really interested to hear back for more of your findings

I did not use nitrogen in the photo. I used dried ice and an aluminium tray. Although liquid nitrogen would have been a far more efficient way to do it. I once saw a chef on television who submerged a aluminium tray in a vat of liquid nitorgen for a few seconds. He took it off and used it like Anti-Griddle, it was exactly the same minus the $2000 price tag.