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Cooking with "Modernist Cuisine" (Part 4)

Cookbook Modernist

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65 replies to this topic

#61 Twyst

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Posted 25 December 2013 - 05:56 PM

I have 6 extra whole prime strip loins laying around at the minute that need to be used.  I'd like to experiment and make pastrami with a couple of them.   Would I significantly reduce the time cooked sous vide to only a couple of hours since this is already a pretty tender cut, or should I just cook it like the book suggests for shortrib/cheek/brisket/whatever?


Edited by Twyst, 25 December 2013 - 05:57 PM.


#62 ChrisTaylor

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Posted 28 December 2013 - 04:20 PM

Anyone know the refrigerated shelf life of the restructured Emmental slices (5.14)?


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#63 pbear

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Posted 28 December 2013 - 10:12 PM

FWIW, @Home (p.317) says the perfectly melting cheese slices can be held up to 10 days in the refrigerator or 2 months in the freezer.  This recipe is a little different from the MC one, as it includes no iota carrageenan, so the latter might actually hold longer (less available water), but I think you can take the @Home recommendation as a safe minimum.  Especially as I generally find the storage notes in the book to be quite conservative.



#64 ChrisTaylor

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Posted 28 December 2013 - 11:45 PM

I just made a batch of the mushroom ketchup. It's interesting. Quite different to the Blumenthal one. I think I prefer it, although it's hard to fairly review this sort of thing without some meat. The lack of, er, chunky bits is a positive, though.


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I've never met an animal I didn't enjoy with salt and pepper.

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#65 Tri2Cook

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Posted 29 December 2013 - 07:11 AM

I haven't tried the MC version yet but I like the pieces of pickled mushroom in the Blumenthal version. The thing I didn't like about the Blumenthal version, done exactly as written, was that it was way too salty for me. I'll have to give the MC version a try.


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#66 JoNorvelleWalker

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Posted 23 May 2014 - 12:07 AM

Most vegetables I have cooked sous vide have been a disappointment.  Carrots, for example.  However tonight I tried corn on the cob (3-289) 60 deg C for 15 minutes and am now a believer.

 

I trimmed the corn and otherwise left it whole.  Can anyone tell me why MC says to cut the corn to 3 inch lengths?







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