Cooking with "Modernist Cuisine at Home" (Part 1) in Cooking Posted November 14, 2012 Last night I made a full-on MCaH Thanksgiving dinner for my parents who are going to be out of the country for the next couple weeks. We started with the caramelized carrot soup, which I finally did the "right" way with carotene butter & fresh carrot juice (using about 12-13 pounds of carrots all told I think). Then we had the creamed spinach, potato puree, baked macaroni & cheese with cheese crumble, green salad with romaine dressing, modernist sandwich bread as dinner rolls, and sous vide turkey breast & turkey leg confit with home jus gras. To feed a dozen people I doubled the macaroni, potato puree (but not the butter), and creamed spinach, and I halved the bread recipe, making everything else as written. For dessert I made a pumpkin pie using pressure caramelized pumpkin added to the pastry cream recipe and spiced with the autumn spice mix, as well as the gingerbread dough. It didn't set up like a traditional pumpkin pie - were I to do it again I'd definitely add gelatin as recommended in the book.All told it was a good amount of work, but all of the "make ahead" sections were extremely useful and something I wish more cookbooks included. Some of the favorites for people were the creamed spinach, romaine dressing, potato puree, and turkey confit. Never having messed with turkey legs before, I didn't realize removing the tendons is more than just fussy French technique & would've made carving 10x easier. Lesson learned. I made a few other mistakes as well, but all the recipes from this book have been very forgiving for me so far.Finally, the macaroni & cheese recipe was made using homemade sodium citrate. I've had some on order for a month now & have been having trouble with the supplier, and I was committed to making mac & cheese so decided to try making some at home with baking soda & citric acid. Anybody else tried their hand at this? Basically I combined citric acid with water, then very slowly added baking soda, before evaporating off the water. Was this dangerous/dumb/ill-advised?I'm going to be doing something similar to this. Did the pressure cooked pumpkin taste good? I saw one of the pies used a thin layer of pressure caramelized onions on the bottom layer. I was thinking maybe doing a pie with pumpkin like that and then a cream variation on top. Did the turkey confit come out like standard confit? The interesting thing that stuck out to me about this recipe was that you don't let it cure and then cook it, you just add the cure and start cooking right away. Finally, how was the turkey breast? Is it something you would do again? Without a sear/skin it seems like the breast itself would really have to pack some flavor.