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What's the term for this texture, surface effect...?
lame username replied to a topic in Food Traditions & Culture
I eventually heard from a food stylist that it’s called “barking”, like tree bark (especially in reference to ice cream). -
Anova recently came out with a chamber vacuum sealer that is 13.6 x 11.2 x 8.9 in and weighs 8.48 kg | 18.7 lbs for $350. It has various settings to help with different functions: Dry/Cool for bread, Infuse/Extract, Compress/Pickle. You can also change the settings manually. I love my 10+ year old VacMaster VP112, but if I didn't have it I would certainly give the Anova a try
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[Modernist Cuisine] How does one use the kitchen guide
lame username replied to a topic in Cookbooks & References
Sometimes these "old" posts are such a lifesaver. I thought I had transferred everything I needed to my new kitchen computer; woke at 3 am thinking "oh shit, my MC indexes!". Was desolate when I couldn't find the kitchen manual index on the MC website, but a Google search had this near the top of the list. Many thanks Anonymous Modernist 310. -
Many thanks! Exactly what I needed. I'll be sure to bookmark it for future reference.
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My husband wants to deep fry a whole chicken in lard. My local farmer's market has leaf lard from heritage pigs in 1-1.5 lb. pucks, but I'm not sure how many pounds I would need to submerge a 3 lb. chicken in an 10" diameter pot. Does anyone have a rough idea?
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The item I got was only the deckle (from Double R Ranch) in one big 1.5 lb. slab. It was about (in my memory) 18" long, 7" wide and over 1" thick. Looked like it had capped about an 8 rib section. Sorry , I think the sight of a "steak" serving that is pure deckle might not be as impressive looking as a standing rib roast, but it's all "the best part".
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I second this! I'm so happy that natural fats are losing their demon status, but it seems to take so long to appear in mainstream media. I recently learned of the cap/deckle of the ribeye from a Rhulman article. Cooked it for my husband on our anniversary. That "beef butter" had the most wonderful flavor. I'm actually thankful I got to eat at least one in my life. You've reminded me to get another one, Thanks.
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I save the plastic scoops from my husband's protein powder jars. They seem to be anti-static and are small enough not to use up the weight capacity.
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Thank you, nickrey.
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Interesting MC looking Japanese strawberry confection. http://m.dump.com/strawberrydessert/. Anyone have the knowledge to deconstruct the process?
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What's the term for this texture, surface effect...?
lame username replied to a topic in Food Traditions & Culture
Oooo, fissured; I like that one too. -
What's the term for this texture, surface effect...?
lame username replied to a topic in Food Traditions & Culture
It occurred to me that I should move this to a pastry thread. If pastry chefs call it "ragged", I am content. -
What's the term for this texture, surface effect...?
lame username replied to a topic in Food Traditions & Culture
I can't say no. I've always been fascinated with eponymous terms. Bovie, Alyce clamp, Dyson sphere... How fun to have my own that applies to ice cream and cheesecake. -
What's the term for this texture, surface effect...?
lame username replied to a topic in Food Traditions & Culture
Many thanks for the responses. -
Mostly MCAH "B" Dinner: Broccoli-Gruyere Soup, Blue Cheese Sauce, and (Kenji's Ultimate Extra-Crispy Double Fried Confit) Buffalo Wings. I don't have enough sous vide capacity for the quantity of wings I wanted to use the MCAH recipe easily. This was a spontaneous dinner in response to a Buffalo wing craving, and dependent on my husband's tolerance for grocery shopping, so I didn't make the MCAH Buffalo sauce either and the plating is messy; hurry-up-I-want-my-wings. I think Kenji's Food Lab wings were a good substitute for, and in the spirit of, the MCAH wings. They stayed very crispy, even with my standard Buffalo sauce, and the recipe works for 4 lbs. of wings. I tried both versions of the Blue Cheese Sauce, warm aerated and chilled. Both are great, but I like the contrast of the chilled sauce with the hot wings. I didn't have hazelnuts, so I used toasted pumpkin seeds and thyme to garnish the soup. Loved it.