FoodMan
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Posts posted by FoodMan
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Here are my rules of thumb from my experience and reading various sources:
- I never salt a steak before SV unless i am certain that it will be cooked relatively quickly (which usually is the case) AND consumed right after cooking. I've certainly noticed an effect that I do not like if I say season a steak the night before, SV, then sear and consume. As others have mentioned the texture reminds me a bit of ham (ie cured). Some might like it but i do not. Same rule I use for longer cooks that aim to make a tough piece of meat more tender but steak-like rare. More so actually in this case, if a piece of chuck is salted and cooked for 36 hours....hammy texture
- For tougher cuts of meat that i want to tenderize and have their texture be more similar to a braise, I do salt them and like the result.
It's really a matter of preference, but as long as you know what you like and what you can expect from various techniques then you will be fine.
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How about android?
I'm seconding this query. Any plans for this?
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It's been a couple of years since one of those posts have been updated here. We'll be there for a wedding this weekend. Anything new worth checking out? We'll have a car and have two kids. So, mostly we need middle of the range eats, some Ramen or Udon joints, local favorites, some good breakfast places and bakeries.... For higher end, is Chef Mavro the place to go?
A couple of places on my list so far include
Ethel's Restaurant
Marukame Udon
Alaina Shave Ice
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Definitely been a positive experience dealing with the customer support via email. Quick responses and already sent me all the forms to return the one I have and get a new one. Could not have asked for a better outcome.
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Update: After a few emails back and forth (and me refusing to buy another circulator at a discount) it seems like they are going to honor the warranty even though it expired a few months ago as a courtesy. Very cool of them.
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the one thing that might help you
if you are polite about it
is that your pictures might become 'viral'
you have to be very very subtle.
Are you also reading "Trust me I'm Lying: Confessions of a Media Manipulator" by Ryan Holiday ?? :-)
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If you can't fix it, maybe you can shame them into repairing it for a reasonable price. If they really insist on $85 plus shipping to look at a defect, that's a serious strike against the company.
My thoughts exactly Paul. I emailed them something along those lines this morning. FWIW attached is a picture of the circulator showing the issue.
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I did chip in for the new Anova kickstarter, so I'll get one one of those later this year. As for my circulator, well I opened it up and found what the issue is. Basically one of the wires that goes to the heater just got burnt through! very odd. Looks like moisture somehow crept in there and caused corrosion (also odd...I would think PS units should be more durable than that!). I might be able to solder the wire back and have it working. We'll see.
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Argh...well after regular use for about a year and half my CREATIVE series IC (I posted about it a while back but am not able to locate the original posts to update) juts stopped heating. It circulates and powers on fine. The "waves" icon on the LCD indicating it is heating shows up but it certainly does not heat the water. Needless to say this is upsetting since my warranty expired and Polyscience wants $85 at least plus shipping to even look at it. At that rate I'd rather just get an Anova!
I'm posting this for two reasons:
1- to add to the conversation about this series and potentially their even cheaper latest model for those considering them
2- any suggestions how i might be able to repair it myself? is it a fuse that is burnt? can the heater be busted?
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It's just too sad, shocking and surreal. I am not sure what to say for the moment... RIP FatGuy and deepest sympathies go to Ellen and PJ.
With Relish,
Elie
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I just got email from MC: ebook is now available, 50% off for registered MC@H users until Jan 15th.
We’ve transformed the award-winning Modernist Cuisine at Home into an immersive, portable eBook for your tablet, smartphone, and laptop. To celebrate, we’re offering registered owners of the print version of Modernist Cuisine at Home the opportunity to purchase a copy of the eBook companion for 50% off the $79.99 list price. That’s nearly $40 in savings!
When you’re ready to purchase the eBook, simply log in to your account at ModernistCuisine.com and click the ‘get promotional code’ button located under the icon for each print version of Modernist Cuisine at Home you registered. (Not registered yet? Here are step-by-step instructions for registering your book.)
We will e-mail you a unique, one-time-use promotional code for your 50% discount on the Modernist Cuisine at Home eBook from Inkling.com. Save that e-mail—once we’ve sent you a code, you won’t be able to retrieve it again. Then visit www.inkling.com/modernistcuisine, add the eBook to your cart, and enter the code at checkout.
I got that too and already checking out the free chapter on my PC. Have not forked over the $40 yet...but most likely I will based on what I've seen and on how convenient and flexible having the ebook companion version would be. In the FAQ section it seems like this version fleshes out a lot of the recipes, has more pictures, interactive materials and of course videos.
Question is, will I be able to use it on my Android device when Inkling releases their app or would I have to re-purchase? I am not clear on that but I believe I should be able to just use it on any device with an Inkling app.
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I've made a few desserts from this book so far - all out of the plated dessert section.
Above is the "Melting Chocolate Box" (without the box, with smaller molded/tempered chocolate bits) with the Fig [Leaf] Ice Cream, shortbread crumble, Jasmine Tea Cake, and chocolate sauce. It was a pretty good dessert, but I was somewhat dissapointed by the cake. It was way too dry - maybe an error on my end. The rest of the components were great.
I also made the chocolate tile with shortbread crumble, salted caramel, clotted cream, and soft peter's chocolate. This one was really tasty - the caramel sauce is one of the best I've ever tasted or made. While I am enjoying the book a lot, I can't help but think the book isn't as informative about cooking as it is plating.
That looks beautiful!
For the Chocolate tile, did you actually buy the "special" Peter's high-fat chocolate? Do you think it would work with regular dark chocolate (like Green and Black)?
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Foodman, did you like the Genoa Bread? I started making it, then noticed that it hardly uses any sugar other than what is in the praline paste and added some but I found the cake still too salty and not cake like. The caramel dusting and remelting in the oven technique worked like a charm, producing this thin and lacy caramel layer on the cake.
I really did like the Genoa bread and I do not recall making any changes to it. Is it possible you made a mistake while weighing out the ingredients? It certainly was not salty. As far as cake-like, I agree it is not a traditional cake. It is more dense but not dry at all. It definitely needs no extra sugar after being encased in caramel. I recently made a pistachio version based on this recipe that worked great and I will be posting about it soon.
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The more I read through this book the more I love it. It really provides a home cook like myself a fantastic insight into how the real modern pros do dessert. I tried one recipe from it so far but used many ideas and concepts. The one I did is this one the Caramelized Genoa Bread with poached Seckel Pears, Pear Ice Cream and a Chocolate Veil ( I did not do the triangular chocolate decoration for it though). The flavors are familiar and work perfectly together, but the presentation is modern and classy. I posted about it in a bit more detail on my blog. I'm also reading through Migoya's Frozen Desserts which is equally amazing IMHO.
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Yeah, the Hemingway is a bit on the sour, astringent side for my taste. A .25 oz or so of simple syrup is probably a good idea
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Crispy Korean Chicken Wings.
Made those for the Super Bowl and they are probably the perfect chicken wings. Great texture and amazing flavors going on here. I don't know how I went so long without cooking with Korean pepper paste. That stuff is brilliant. I served them with a crunchy salad of sorts made with celery and blanched kale stems and flavored with pickled ginger and ponzu.
White Bread.
Easy to make and very tasty, especially in grilled cheese sandwiches.
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Hemingway Daiquiri with the PDT ratios (for other ratios see the Daiquiri thread). The hint of spice in the Banks rum was a great match with the maraschino liqueur. I used the juice from an Oro Blanco grapefruit. Excellent. The only strange thing is that the recipe yields a little too much for a standard coupe so there is a slight excess, but who is complaining...
Hemingway Daiquiri (PDT)
2 oz rum
3/4 oz lime juice
1/2 oz grapefruit juice
1/2 oz maraschino liqueur
I was eyeing this recently, but shied away fearing it might be too sour with no sweetener in it at all. I take it was not too harsh for your taste?
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I was not sure if I wanted a Benton's Old Fashioned or a classic Negroni, so I did a hybrid, adding a splash of Campari to the Benton's and used Peychaud bitters. It was very nice.
A question to those who have made the bacon flavored bourbon, I was not sure if the bacon fat listed is by weight or volume, so I used weight. What did you all do?
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Hi FoodMan,
At the bar we just did a spritz of St. Germain from a little pump spritz canister. It was a lot easier and in the case of this drink, it was about the nose of the St.-Germain as opposed to really giving it a overpowering flavor.
Thanks for the tip John. Forgive my ignorance about this, I still have a lot to learn when it comes to cocktails (both modern and classical), but do you basically spritz it after assembling, shaking and pouring in the glass?
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So a neighbor of mine has a kumquat tree full of fruit and was nice enough to offer me a couple dozen of them. I made a syrup with about half to use it in tonight's cocktail, the Kin Kan. It's very simple with gin, lemon juice and a St. Germain rinse (why on earth does this book not list any "rinse" in the ingredient list of any recipe?? Odd) This was a terrific drink. It's classy, elegant and the interplay of flavors between the kumquat syrup, citrus, the herbs in the gin and the fragrance in the elderflower liqueur makes this a regular in the rotation.
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I've been tinkering away on recipes from this book for a couple of months and this is the latest I tried, the Conquistador. I did use Flor de Cana instead of the Matusalem in there. I love slightly tart drinks with a nice foamy top, so this was right up my alley. It was delicious and refreshing.
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Cheeseburger, freshly ground beef, patty cooked sous vide then seared on a cast iron griddle. Mushroom and shallot on top. Served with excellent fries.
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Potato, leek and parsnip soup. I made this to use up the vegetables in my crisper drawer and a half batch of sous vide vegetable stock from the freezer. Served with whole grain bread (recipe from Bouchon Bakery book) and a drizzle of good olive oil.
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the timer issue is easy to understand: 2 digits go to 99. its cheaper to leave it a that than to figure out a way to limit it to " XX "
the limits on how often you use it if much more problematic. indeed they should be up front about that.
Maybe...However, I am sure the 2/3 day response as absolute and arbitrary rubbish and I would ignore it out right.
What to do with my new batch of crabapple vodka
in Cooking
Posted
How does it taste? My first hunch is to use it instead of apple brandy or Calvados in any cocktail recipe that asks for those. Things that should go good with it I would think include lemon, maple, cinnamon, orange bitters/zest, rum, apple vinegar syrup,...