Jump to content
Forums offline 11pm CDT tonight, 3/23/2019 Read more... ×
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Culinary Modernism

This stream auto-updates     

  1. Earlier
  2. lindaj1

    Keto Puff Pastry?

    Is there any recipe from the modernist universe or any other galaxy to make ketogenic (low carb) puff pastry and strudel type doughs? Unusual ingredients OK. There must be a way...
  3. I got to thinking after the disgusting job of separating globs of fat from sous vide short ribs and debating never doing them that way again. If the fat renders out in a braise, but not in the sous vide, what temperature would you need to turn the fat liquid to get rid of it? Is it below well-done or do you really have to cook the shit out of it? Is it just temperature or a time&temperature thing? Along those lines, what happens with marbled, tender cuts? where is the sweet spot between solid fat and something more palatable?
  4. TdeV

    Salt & sous vide

    I'm thinking that one isn't supposed to add salt to meat which is about to be sous-vided. I have no idea from whence the idea came, nor whether it's correct. Also I'm thinking that raw onion is ok in the sous vide bag, but not raw garlic (because it imparts a harsh flavour). Either of these impressions have value?
  5. Last year I had dinner at Belcanto in Lisbon and one of the dishes featured a "tomato water snow" or "tomato water cloud" (translated from the original Portuguese: "Nuvem/neve de agua de tomate") that I'm trying to replicate without success. Imagine a thick and solid foam of tomato water that immediately liquefies when you put in your mouth. The cloud was atop smoked fish and olive oil was drizzled over it. I whipped a mixture of tomato water and albumin powder (2 tsp albumin, 2tbsp tomato water) along with a pinch of cream of tartar, getting to the stiff peaks point after some effort. Trying to dehidrate the foam even as low as 150F didn't work; the foam collapsed. I then tried the savory meringue approach with some sugar and salt. The result was indeed a meringue that tasted like tomato but completely different from what I had at Belcanto. What am I missing? I've attached a photo of the dish so you can see what the cloud looks like. Thanks!
  6. gibbs

    Modernist Bread

    With Modernist Cuisine I waited a couple of years and ended up with a copy from the 6th printing run the advantage of this was that all errors picked up in the erratta had been corrected in the print copy. I am looking to get modernist bread soon and wondered if someone had purchased it recently to check or if someone knew of hand if they have printed any additional corrected runs
  7. ProfessionalHobbit

    Californios

    I had completely forgotten about our dinner there in December. Anyone who is a serious eater here on eGullet needs to come here soon. Highly recommended. @MetsFan5 - here is one place you might love over Gary Danko. You too @rancho_gordo. I'll let the pix speak for themselves... Horchata - Koshihikari rice, almonds, black cardamom, cinnamon. Scallop chicharrón, scallop ceviche, crème fraîche. Jicama empanada, shiso, pumpkin, salmon roe. Smoked mushroom taco with pickled wild mushrooms. Dungeness crab tostada, sour orange segments, sour orange-habanero salsa, Castelfranco radicchio, tarragon. Pineapple guava sorbet Fuyu persimmon, habanero honey, tarragon Tasmanian trout ceviche, dashi, Granny Smith apple Aguachile, parsnip, red bell pepper Black bean tamales steamed in banana leaves, with salsa on the side Smoked squab broth, pomegranate seeds, cilantro flowers Tres frijoles with sturgeon caviar, shallots and edible gold leaf Black cod, salsa verde, green grapes Wagyu beef, pickled onion Smoked squab breast served with spiced cranberry sauce, quince simmered in cranberry juice, pickled Japanese turnips and charred scallion, and sourdough flour tortillas Yes, it's the same squab from which the broth was made. And now the desserts: Foie gras churro, with foie gras mousse, cinnamon sugar, served with hot milk chocolate infused with cinnamon, Lustau sherry and coffee. By the time I remembered to take a pic, I'd eaten half of the churro. Dunk the churro into the chocolate. Dulce de leche spooned atop pear sorbet with chunks of Asian pear, macadamia nut butter Pecan ice cream, candied pecans, shortbread cookie, apples, clarified butter The cookie was on top of the apples. Break the cookie and spoon everything over. Cherry extract digestif, vermouth, sweet Mexican lime We'll definitely return. I'm an instant fan. Prepaid tix were $230 per person, plus there were additional charges due to wine pairings. It's worth every cent you'll spend. Californios 3115 22nd Street (South Van Ness) Mission District
  8. Hello, I love cooking my pulses and beans and have used a pressure cooker, slow cooker and top stove to do so. However, the results often vary due to my carelessness. I enjoy the results of sous vide and wonder whether cooking beans and pulses sous vide would make them deliciously tender without falling apart and going mushy. I have looked up a few recipes but the temperatures vary enormously. I'm wondering if there's a more scientific approach. Like, at what temperature do the walls of a pulse break down without breaking apart? And does the amount of water the pulses are steeped in matter? I'm gathering that pre-soaking is no longer the necessity it once seemed. So I'd love an understanding of the optimum temperature to get fluffy, unctuous beans without the mush. Any help or opinions greatly received.
  1. Load more activity
×