Chris Hennes

Is it? I don't have the book but Modernist's online "How to make perfect pizza" article doesn't utilize the broiler. By the way, I didn't think their "perfect pizza" looked very appealing (this coming from the lady with the burnt crust:)). Like every other source I've read, they add the cheese at the beginning of the break. I find that cheese "breaks" into an oily indistinct mass if added too early. It is the technique from the original MC books, p 2•26–2•27. The trick though is to not just "put the stone as close to the broiler as possible", but rather to find your broiler's "sweet spot," which is a function of the spacing between the heating element's bars. For my oven it's actually the second setting from the top, for example.

Actually, Raamo, I stand corrected by rotuts: now that I've got the books in front of me, I see that 2•155–2•181 is entirely about this type of oven (including five full-page recipes). While not as extensive as the massive section on sous vide, it's a pretty big chunk of information. I'm still not sure you can justify the price tag on that information alone, but it's pretty detailed.

I can tell you that Dave Arnold's "wet and crowded" technique works beautifully for them. Last time I had a batch I made a simple omelette and then made a mushroom cream sauce (cooked the mushrooms wet and crowded in butter and water, then when done deglazed with bourbon, finished with cream). It's actually what I had for lunch today, though not with oysters.

I regularly do what gfweb suggests with my circulator. Its logic takes a few minutes to catch up when it's put in the bath that's already at the correct temp, but it otherwise works fine. ETA: For the record, mine's not a Polyscience unit.

If you're looking for a huge section on combi ovens then yes, I think you'll be disappointed. I don't have it in front of me right now, but my recollection is that there were a few pages dedicated to it, but nothing that I'd call "extensive" the way, say, sous vide is covered. You're not going to want to buy MC just for that!

Yes, stabilizing whipped cream with gelatin will allow it to be on display at room temp for several hours: you'll want to play around with it a bit to see how much gelatin you are comfortable adding. Too much gelatin will alter the texture, but you can generally add small enough amounts so that it's relatively undetectable.

I agree with Kerry and EnriqueB: when you made it did you have a "binding" step in your recipe? One where you beat it for a minute or two to activate the myosin?

We've added a bullet point to the Decorum & Topicality Guidelines explicitly allowing classified ads here at the eG Forums. The complete rules for posting an ad can be found here.

For professional use, something like a curd has a water activity that is much too high: you have a very short shelf-life, and as far as I know curds need to be refrigerated (or canned). For home use that's much less important since it's being consumed immediately.

The upshot is that if you've got a Kickstarter account (even if you've never actually funded anything), it's likely that the username and password you use is compromised, unless your password was very strong. Obviously you should change your password at Kickstarter, but probably more importantly you should change it anywhere else you use the same account info (not that anyone would ever do that, right?!?). If eGullet happens to be one of the places you need to change your password, you can do that at this page. Right now it doesn't look like any credit card or bank details were exposed, but if that changes I'll post something here.

As you noted, my spouse is a registered participant, and we aren't bringing anyone extra. We will have a car, but are not staying at the same hotel.

Another option is to use different flours: if I recall there are a few recipes in Modernist Cuisine that use potato flour and coconut flour in their pasta.

I've got a friend who is trying to figure out a) what this stuff is and b) whether it is available in the US. Any information you've got would be greatly appreciated:

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I was contacted by someone today confirming that the "pinched sack shape" was indeed a chartreuse cream (in case you're still looking into this).

Have you considered a stationary power tool dolly? I have a couple of Jet Universal Mobile Bases, and they are excellent.

OK, my +1 and I are in, Vegas is certainly easy to get to and the timing is excellent. See you all there!

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For many years topic titles at the eG forums have been limited to 70 characters. We've finally isolated and fixed the bug that was causing this, so up to 150 character-long topic titles are now supported. The list of topics will continue to show truncated titles to save space on the screen, but the topic view itself, and more importantly searches, will use the full title.

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If letting it sit out doesn't get the job done, and it's in a plastic storage bag, maybe thawing in a water bath would do the trick.

I've had good luck with turns by keeping close tabs on the temperature of the dough/butter mix: it's as important that it not become too cold as that it not become too warm, in my (albeit limited) experience.

Interesting: I always sort of assumed the underbaking of baguettes was a US thing. I wonder about this, though:

It's been a while since I had anything to post in here, but I finally got around to making the Lonza from Ruhlman and Polcyn's recent book, Salumi: it's hard to credit them with this recipe since it's only got three ingredients (pork, salt, black pepper), but I did follow their technique, and it turned out perfectly. I used a tenderloin rather than whole loin: