ScottyBoy

1 1/4 sticks butter 1/2 C light brown sugar 2 T honey 10 fresh figs stems off and halved 1 1/2 C flour 1 1/2 t baking powder pinch of kosher salt 3/4 C sugar 1 cap full vanilla 2 eggs 1/2 cup whole milk Oven to 350 Butter a 9x2 inch cake pan and line the bottom with parchment. Melt 4 tablespoons of the butter in a sauce pan, incorporate sugar, honey and cook until smooth. Pour into the cake pan. Place the figs cut side down all over the pan. Whisk flour, baking powder and salt in a bowl. In a stand mixer whip the remaining 8 tablespoons butter, sugar and vanilla for like 3 minutes. Add eggs one at a time until smooth. Lower the speed and mix in the dry ingredients in 3 parts alternating with the milk. Pour the batter into the cake pan. Bake at 350 for about an hour, use the toothpick test. Let it cool for another hour before flipping over onto a plate to un-mold. EAT!

Hot damn! 4 charges required for that cake. But yeah I also saw it done on Iron Chef America by...what's his name, Richard Blaze?

Finally got the hook up on an ISI so I can do new dishes for my dinners. 150g foie gras (I used the trimmings from a torchon) 1/3C duck demi-glace 1/3C cream I heated up the demi and poured into a blender, added the foie a little at a time and mixed in the cream at the end, seasoned with salt and charged. Fioe gras mousse, toy box tomatoes, riesling gelee, walnuts and root beer syrup.

Oh thanks for the reply, time and temperatures?

Rib eye cooked at 140 for 75 minutes then finished on the grill. Pork loin at 140 for 45 mintes. Both were awesome, pork was spot on.

Dinner! Grilled eggplant Sous vide then grilled ribeye Sous vide pork loin, butter poached carrots, garlic and artichokes. Poultry demi-glace. Same setup but with that ribeye Upside down fig cake

Oh yeah man! That looks great!

Sorry I don't know why I can't edit my post above but somehow I missed you guys answering the glucose question, thanks!

Try this again...anybody?

Friend loves pancakes so she gets pancakes.

I enjoy it a couple times a year as a comfort food from my childhood. I could never eat the microwavable one, they were all around my dorm but talk about nasty!

Anyone tried an already carbonated liquid in a canister? Maybe to dissolve the gelatin in another liquid, add maybe cider and charge?

Hey guys, When you cooked the duck skin on between silpats do you use any weights on top? Whats the ratio for this glucose solution you speak of? Thanks in advance!

Grated onions are classic in Korean short rib marinade as well.

Buying some skirt steak tomorrow Thanks for the heads up, I can totally see this being my go-to considering the yield, cooking time, flavor and price.

Totally, brining and curing before cooking is the key. When I cook chicken breasts a cube of salted butter on each one before sealing does the trick. I salt red meat 30 minutes before patting it dry to seal, brine pork and chicken.

Well I'm telling every other cook I know so we're gonna try and get some serious demand for this book going. BTW too bad you couldn't tie it to the Bay Area in some way and work with my friend at KQED.

Funny, i had the same result, maybe the culture-enzyme-whatever in butter milk that is said to moisten the chicken also has an odd effect when CSV? I posted in this thread a couple weeks ago, I cooked the chicken in butter, then breaded and fried, results were awesome.

Dang...my great great grandparent's home town. Visited once, REALLY wish I could be there for this, next year for sure.

Seriously, the time spent on that picture, looks like something out fo the Modernist Cuisine cook book

Damn, pre order price going up, must save money fast!

Was going to say...if you have access to celery root with the tops still on, it's pretty much identical in flavor, good call.

+1 on tomatoes and strawberries.

Well I do my pork shoulder at 170 for 36 hours. So maybe something along those lines? I would recommend some added pork/bacon fat in the pouch because of how much leaner it is. Maybe a overnight light brine? Good luck, I'm sure it will be killer!

Ohhhh that pie sounds awesome, will do once my heirlooms are in full swing!