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  1. It is about time someone has done this. Modernist Cuisine called for exactly this sort of combi oven in 2011, where you can directly set the wet and dry bulb temperature. Even the expensive Rational combis (pro kitchens only) or the Gaggenau/Miele/Wolf residential units do not do this. Mainstream consumer products, however, are limited to about 1800W by our standard U.S. outlets. That is unless Anova is planning on requiring a 240V outlet, as many residential wall ovens require. Per adey73's suggestion, I do hope Anova will have an induction burner at a reasonable price. The Breville/Polyscience Control Freak is just stupid expensive.
  2. I just listened to this interview with Nathan M on the Bread book. Lots of tantalizing details: http://www.eater.com/2017/2/13/14557918/nathan-myhrvold-bread-eater-interview-modernist-cuisine
  3. I checked the current Sosa catalogue. Apparently their fluorescent additive is discontinued. It looks like it was a riboflavin-based fluorescence (maltodextrin being the only other ingredient listed, probably just a bulking agent). You can see the product here, it appears to have glowed a yellowish color: http://www.bienmanger.com/2F7265_Fluorescent_Colouring.html
  4. It looks like online purchases to import foie gras into California is a "gray area" that the law doesn't directly address: http://foodarts.com/news/features/16359/foie-and-its-discontents It is true that back when foie gras was banned in Chicago, there were chefs who still served it because it was "free". That may happen here, too.
  5. Andiesenji said So us Californians can still get a hold of foie gras, but only by means of having it shipped to us via mail or internet order? Am I understanding this right? If so, then the ban is not as bad as I thought (although it is dumb law, which is par for the course here in California). I can cook foie gras myself, I don't absolutely need to have a chef at a restaurant do it for me. Amazon.com actually carries Hudson Valley and LaBelle Farms foie gras, so I'll probably use them.
  6. OK, and how would you incorporate the wing sauce? Dunking the wings into sauce or drizzling sauce over it after deep frying would work, but it wouldn't be infused through as when doing a traditional simmer in the sauce. UPDATE: whoops, just saw the suggestion above after I originally posted this.
  7. Does anyone have any ideas about making out-of-this-world hot wings for this Sunday's superbowl using MC techniques? I have most of the usual suspects as far as tools go (Sous Vide Supreme, pressure cooker, huge dutch oven for deep frying in peanut oil, IsI soda siphon, and a fair collection of those magical white powders). I don't know how "cute" I want to get with the recipe - I am not sure that a group of average football fans are going to have any patience for deconstructed buffalo wings (like this) or the like. I'd be open to something somewhat creative and untraditional, but not too off-the-wall. I'm also debating whether or not it is worthwhile to make my own hot sauce or if the traditional Frank's wing sauce is difficult to improve on. Cooking sous vide first seems like the logical approach, and a super-quick deep fry (just to crisp the skin) to finish. This has worked great for fried chicken (adapting Keller's recipe), but for hot wings I'm not sure how and when to infuse the hot sauce, especially if you want to keep the wings crispy instead of all soggied-out by the traditional simmering in wing sauce.
  8. Looks like someone is selling a food "magic" kit that includes some bioluminescent ingredients: http://www.dailymail.co.uk/news/article-1363675/Shrove-Tuesday-2011-Fancy-pancake-glows-dark.html It apparently uses Luciferin, alcohol, and a catalytic enzyme to create the effect. I don't think I can go a hold of this on my side of the Pond.
  9. Thanks for all the ideas. I'm still stewing over the issue in my mind. I could go in a "sweet" direction with it, and maybe do something like a honey-based sauce, with maybe a dash of nutmeg. Or another thought is that I could try doing something with cheese. The sweetness imparted by corn (straight from a can) might be something to work with, perhaps some creamed corn even. I might also play around with onions and mushrooms since, well, they tend to elevate almost any savory dish. I think the mashed potatoes may not be so bad a complement, although I'd want to amp it up with some garlic and parmesan.
  10. Egullet folks, Is there perhaps a more modern or posh way to present haggis than just lumping it onto a plate with neeps and tatties? I love haggis, and gobble the stuff up whenever I'm in Scotland, but I never thought the neeps and tatties did much to complement it, even though that's the classic dish. I know that might sound like sacrilege. I'm not even sure where to start, the only thing I could brainstorm on my own was to perhaps make a Scotch whisky sauce of some sort to go with it. The haggis I am using is frozen, and I'm going to try cooking it by simply re-heating it in my sous vide machine. I got it from scottishgourmetusa.com, which is reputed to be the best haggis made in the U.S. It is lamb-based, although because of U.S. food laws they have substituted beef liver for the lung, which is not legal to sell. I haven't tried it yet, but I'm hoping my memory is good enough that I can compare it with the real stuff in Scotland from a few years back. In Scotland I did run into haggis being used in a burger as well as in a lasagna, but I was thinking that I wanted the haggis to be more the star of the show rather than just a condiment or filling. And I can't help but feeling that there are more interesting and complementary side dishes than mashed potatoes and rutabaga. This doesn't (necessarily) need to be a Michelin-star level of preparation, but a notch or two up from the normal pub dish is what I'm after.
  11. I noticed that MC doesn't explicitly address grill pans, although obviously the discussions about pan frying and grilling apply. I recently purchased a cast iron grill pan and have been using it on burgers and steaks (for searing only, after cooking sous vide). I thought it would be nice, aesthetically, to get some wonderful grill-marks onto my meats with this. But I was surprised to find that they tasted better - much better - with the grill pans vs. searing with my cast iron skillets. I think there are two things going on. First, the Maillard reaction might be intensified on the grill ridges since the heat is being transferred conductively into a smaller area and thus concentrated. And the drippings off the meat might also be vaporized, similar to a BBQ grill, to add additional flavor. Obviously, this technique is closer to pan frying, since BBQ grilling operates largely through radiant heat, but I think that using a grill pan over a regular (gas) stove might share some features of both. Am I on the right track here?
  12. I saw the Sharp model on Amazon for around $800. Don't know if it is any good.
  13. Home cook, aerospace engineer by day. Very small mountain town in the San Gabriel Mountains (NE of Los Angeles, CA), altitude 6000 feet.
  14. Shoot, I should have just checked the MC index, it does indeed have a clotted cream recipe. Its silly that I didn't think to check.
  15. Has anyone tried making clotted cream sous vide? I was thinking about trying to just dump some unpasteurized cream into a ziplock bag and set a Sous Vide Supreme to 180. Or perhaps use a mason jar instead of a bag. Any thoughts?
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