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Cooking with "Modernist Cuisine" (Part 4)

Cookbook Modernist

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#61 JoNorvelleWalker

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Posted 13 December 2013 - 04:09 PM

 

Somewhere in MC or maybe MC@H I read about a pressure cooker canning jar method of rendering lard.  I can't find it.  All I have at hand at the moment is MC@H and MC vol 4.

 

Could someone share the recipe and tell me where it's shown?

 

Put your fat in canning jars along with water and the addition of 0.4% (of the weight of the fat) of baking soda. Pressure cook 4 hours and decant off the fat. The aroma will be strong at first, so leave the jar open to cool.

 

 

Thanks!  Which volume is it from?



#62 bhsimon

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Posted 13 December 2013 - 05:24 PM

 

 

Somewhere in MC or maybe MC@H I read about a pressure cooker canning jar method of rendering lard.  I can't find it.  All I have at hand at the moment is MC@H and MC vol 4.

 

Could someone share the recipe and tell me where it's shown?

 

Put your fat in canning jars along with water and the addition of 0.4% (of the weight of the fat) of baking soda. Pressure cook 4 hours and decant off the fat. The aroma will be strong at first, so leave the jar open to cool.

 

 

Thanks!  Which volume is it from?

 

Volume 3, page 144.



#63 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.


#64 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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#65 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.



#66 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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#67 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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