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Cooking with "Modernist Cuisine" (Part 4)

Cookbook Modernist

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66 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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#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?



#67 Chris Hennes

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Posted 25 May 2015 - 06:07 PM

Well, it's been four years since I last posted about the Modernist Cuisine burger bun recipe. I have made them a couple times since, and have finally dialed in the techniques. This time I stayed more carefully with the MC proportions, and I actually have the correct size ring molds now. I also ignored the suggested proofing time and simply let them proof until they filled the ring molds. Man these are good buns. The texture is spot-on perfect. When reheated on the grill they develop a crisp but super-thin shell layer and a fluffy, absorbent interior that yields to a bite immediately with no hint of chewiness. Hard to imagine a better burger bun, in my opinion. The finished burger can be seen in the Cooking with Rick Bayless's More Mexican Everyday topic. Nothing Modernist about the rest of it I'm afraid!


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