Cooking with "Modernist Cuisine" (Part 3)
[Moderator note: The original Cooking with "Modernist Cuisine" topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Cooking with "Modernist Cuisine" (Part 2)] I'm actually making the mustard again, and draining the vinegar left it a bit thick in my opinion (it was like thick cement), so I wound up thinning it with a bit of champagne vinegar. I also felt that it needed more salt. Like Larry, I"ll know more by the week
Hmm, looks as if nobody knows the answer to my last question. Anyway, here is the mushroom omelette from 5.217 of MC. The original recipe calls for cooking the omelette at 100% humidity in a steam oven. Since I don't have one of those, I used Maxime Bilet's method on Youtube - make the stripes on a silpat, then put it in a covered pan in the oven. To make this recipe, I had to spend about $200 in equipment and ingredients. Spreading the stripes on a silpat. This is very difficult to do - if y