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HowardLi

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Posts posted by HowardLi

    Dark turkey meat in oil

    in Cooking

    Posted

    I think this is in the realm of what you are considering?

    http://modernistcuis...t-thanksgiving/

    Looks good. It's weird that they have two variations of this, but I made the Thanksgiving Stew (SV turkey breast and SV turkey leg confit) from their website as well, and it was amazing. By far the best turkey I've ever had. The dark meat was extremely tender and flavorful, and I'm sure it would work just as fine if you use oil instead of duck fat.

    Dark meat at only 62C? Interesting.

    I wonder if the skin crisps up better when the meat is cooked in oil, unsealed, rather than in a liquid-free sealed vacuum bag... Doesn't the skin end up less soggy before searing/crisping?

    Dark turkey meat in oil

    in Cooking

    Posted

    My next turkey is going to be cooked with white and dark meat separated. I want to use SV to the first phase of a double-fry on the dark meat like Kenji does to his buffalo wings in his "fry, fry again" article. However, I have concerns that the dark meat may end up over-softened and lack the traditional chew that many people are used to.

    Any advice? Is fully-decollagenized dark meat better than semi-decollagenized?

    "Modernist Cuisine at Home" by Myhrvold and Bilet

    in Cookbooks & References

    Posted

    Here's a doozy: Just got home, my book got delivered from amazon.ca today. My dad found it on the porch, book halfway out of the box and no kitchen manual at all. I hope they won't hassle me about not having the kitchen manual when I try and return it. It must be sitting somewhere between Oregon and Hamilton, Canada feeling very lonely and misunderstood. Poor fella.

    If they don't accept the return, I'm sure the kind folks at MC will help you out.

    "Modernist Cuisine at Home" by Myhrvold and Bilet

    in Cookbooks & References

    Posted · Edited by HowardLi (log)

    Hi Guys,

    First I must say, thank you very much to anyone and everyone who preordered MCAH. We've investigated the shipping sans boxes scenario and here's what we found out: Amazon.ca shipped 2/3 of the MCAH pre-orders without a shipping carton, so not everyone received a damaged copy, but some did.

    If the slipcase is damaged, please contact Amazon.ca to get a new book. Sorry for the hassle. They are aware of the problem and will ship all books in cartons going forward. Amazon.ca will make sure every customer gets a book in mint condition.

    Again, very sorry for the trouble. I'd be happy to send anyone an autographed bookplate for your trouble. If you have any questions or concerns, you can write directly to us through the website or info@modernistcuisine.com.

    Judy Wilson

    Online Marketing & Customer Service Specialist

    Modernist Cuisine & Modernist Cuisine at Home

    I'll take an autographed bookplate please.

    "Modernist Cuisine at Home" by Myhrvold and Bilet

    in Cookbooks & References

    Posted

    Sooooooooooo what did 'gift option' get for you? Nada? :huh:

    still wonder why the Great Folks @ MC ( pimping here :wink: ) havent contacted Jeff (ne) Bozo's about this. a lot of these fine books are going into the dumpster when a lot of libraries would love to have then and cant afford them.

    :sad:

    Sorry for the confusion. What I meant was that after I received my crappy replacement copy (2nd one), I requested a refund of that one, and then ordered another one using the gift option. This ensures it gets a box. We'll see how it looks like when it comes in...

    About roux

    in Cooking

    Posted · Edited by HowardLi (log)

    1) Can a roux be stored for later use without detriment?

    2) What action(s) causes a roux to darken?

    3) If the answer to 2) is the Maillard reaction, can the darkening of a roux be accelerated by raising the pH or adding reducing sugars?

    4) How does the ratio of fat to flour affect the roux?

    5) What are the time vs temperature curves for the ~4 colors of roux? e.g. how long must the roux be kept at e.g. 300F in order to achieve a blond, brown, or chocolate roux?

    6) What is the effect of varying the protein content of the flour?

    "Modernist Cuisine at Home" by Myhrvold and Bilet

    in Cookbooks & References

    Posted

    According to the CSR I just talked to, that is the way the item is supposed to be shipped: in its "original packaging". So somebody thought that it would be OK to ship these as-is, OR they did not get any of the custom MCaH shipping boxes and decided to fulfill the orders anyway. IMO anyway.

    So what I did was re-ordered it and selected the gift option so that it comes inside a box. Now I have two crappy copies to return separately...

    "Modernist Cuisine at Home" by Myhrvold and Bilet

    in Cookbooks & References

    Posted

    Kerry, it came in the MC@H "sleeve" that the books fit into but there was no other wrapping i.e. no Amazon box to protect the whole thing. Just the shrink wrap whereas it sounds like yours was shipped in a proper Amazon box.

    @ElsieD, I'm very sorry to hear that. We're investigating as to why your book was shipped without any protective packaging. We'll reply on this thread when we have answers from Amazon, but we'll fight to ensure that you receive a new, undamaged copy.

    Mine too (pictures several posts ago). What's up with Amazon?

    EDIT: Well, I don't suppose it matters as Amazon.ca is going to send a replacement. I just hope they don't repeat their mistake.

    FOR THE LOVE OF GOD

    Amazon re-sent another shrink-wrap-only package to me. What the hell are they thinking? They are losing money on their sheer stupidity here.

    "Modernist Cuisine at Home" by Myhrvold and Bilet

    in Cookbooks & References

    Posted · Edited by HowardLi (log)

    Kerry, it came in the MC@H "sleeve" that the books fit into but there was no other wrapping i.e. no Amazon box to protect the whole thing. Just the shrink wrap whereas it sounds like yours was shipped in a proper Amazon box.

    @ElsieD, I'm very sorry to hear that. We're investigating as to why your book was shipped without any protective packaging. We'll reply on this thread when we have answers from Amazon, but we'll fight to ensure that you receive a new, undamaged copy.

    Mine too (pictures several posts ago). What's up with Amazon?

    EDIT: Well, I don't suppose it matters as Amazon.ca is going to send a replacement. I just hope they don't repeat their mistake.

    Re-baking custards

    in Pastry & Baking

    Posted · Edited by HowardLi (log)

    If a custard does not set properly, or set enough, can it be re-baked or otherwise re-cooked in order to set it?

    I tried Douglas Baldwin's sous vide method on YouTube but was not able to set it after chilling, for reasons unbeknownst to me. I would hate to waste this, but as is, it's no better than melted ice cream.

    Sous Vide: Recipes, Techniques & Equipment, 2012

    in Cooking

    Posted · Edited by HowardLi (log)

    Chicken wings and either sous vide or confit: I want to grill some wings and end up with more of a crispy/fried texture to the skin than what one would normally get from grilling wings. Is this possible?

    http://www.seriousea...appetizers.html shows that drying out the skin, and using baking powder or soda, helps to achieve a near-deep-fried quality to the skin even if the wings are baked in the oven.

    http://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html shows that extreme crispiness can be achieved upon deep fry, by confit-ing the wings first. What happens if you do the confit and then put the wings on the grill?

    No particular need to do this, but I am very interested in pulling off something (I feel) that is unique.

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