Twyst

The pommes puree recipe uses starch retrogradation to to help prevent gummy potatoes. The potatoes are peeled, heated to temp in a water filled cryobag, then allowed to slowly cool before being cooked. Would it be possible to adapt this technique to affect the starches in a whole unpeeled potato? My reason for asking is because Id like to make gnocci production in a restaurant setting more user friendly and wonder if this technique could be adapted for that purpose. Im thinking the potatoes would have to be cryovacced then put into a water bath, or the initial "cook" could probably be done in the combi oven.

Im starting to think mm84321 is secretly thomas keller.........

Its gorgeous.

Cook the risotto 2/3 of the way to finished, then spread it on a cold sheet pan and cool it quickly. When its time to serve add the last bit of liquid and the risotto to your pan and heat it up til it comes together. Its really easy!

I made the rice noodles for lunch today and served them with the pressure caramelized peanut sauce and a sous vide chicken breast. I threw in some scallions and crushed peanuts as well. It was really good, but needed a little hit of acidity for my taste. Will either squeeze a lime or quick pickle some julienned carrots next time. I was worried about my rice noodles as they didnt really separate at all when going through the pasta cutter, but they separated just fine when they hit the water. Going to make the pork belly adobo tonight for monday night football, I have high hopes after reading many of the reviews. Im in austin as well and find it a little difficult to source. Central market has it frozen at times and whole foods can be hit or miss in my experience. Ive been having to go to MT market to get it ><

I made it yesterday too and I find it a bit heavy on tomato and light on wine flavor as well. I used a great big zinfandel so I dont thin kit was my wine choice, Im just going to cut down on the amount of tomato paste next time. I was sure to really brown my paste, so Im sure thats not the issue.

You're not the only one. I often find that canola oil tastes almost fishy and smells almost fishy. I've even gotten this from a fresh bottle, so it's not a rancidity thing. My default oil is corn oil. MelissaH Yeah, Ive sometimes wondered if there is something in canola oil that some people are genetically predisposed to not like. I get "fishy" from canola oil pretty often too.

I think its a waste of time unless you are cooking for the elderly/children/people with suppressed immune systems.

Ive had that recently as well. Better yet a woman insisted on a gluten free entree the other day, but wanted to change the rice to pasta.Wanted to slap a server last week as well when he rang in an order for a split burger with two different temps. (we do an awesome burger for happy hour in the bar) I do it all the time and usually have fantastic meals this way!

Any idea whats up with this book series? I havent heard anything after the paris book, yet it said a vietnam book was soon to follow.

If you are looking for carrot juice almost every grocery store has it in my experience, not just the big ones. Look in the section where all the odwalla smoothies/health drinks are and you should find it at your neighborhood grocery.

Thanks Chris and Baselerd! Ive got some pastrami circulating right now, but it looks like I know what Ill work on next weekend! Ill also take a look at the tagine, pork belly, and osso bucco really soon!

What is the difference in the end product between traditional FT and sous vide FT? Do you get different textures or a better end product?

[Moderator note: The original Cooking with "Modernist Cuisine" topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Cooking with "Modernist Cuisine" (Part 3)] Well, I was in the "didnt know" camp as I have sadly not cooked as many recipes as I would have liked from the book. After reading your post and seeing your pics I decided to give it a whirl and was definitely not disappointed, it was as good as any BBQ Ive ever had (and I live in central texas now, we have pretty good bbq here) Embarrassingly I think the only things Ive really cooked from the book are the mac and cheese, the carrot soup, the pastrami, and now the bbq ribs. Any other insanely popular recipes that I have missed and need to make since I have a few days off?

Butternut as well, its readily available here and is coming into season.

Have to agree, the pressure cooker caramelization does magical things to squash. I've made the lemongrass/squash/coconut milk soup a couple of times already, It's just so easy and delicious.

If you are referring to the richmond spoons on CKTG, I wondered the same thing. I asked if they were the same as the kunz spoon over on the cktg forum and got no response (which is odd there), so Im prety sure they are selling a direct copy of the spoon. If you get a confirmation let me know!

Was greeted with display shelves full of honeycrisp apples when I went to the market today, so the parsnip and apple soup is definitely on the menu tonight or tommorow! I have a question about the red wine glaze in the book if anyone has tried that recipe yet. In the first step you brown almost 3 pounds of ground meat, set it aside, then use some of the rendered fat from it in the next step. None of the remaining grease nor the meat is mentioned again, so am I correct in assuming that you are only using the ground meat to obtain rendered beef fat, and then are left with a bunch of ground meat that you will need to repurpose?

I think a sous vide setup and a pressure cooker are going to be mandatory if you really want to get the most out of this book. Almost all of the recipes Ive looked at thus far use one or the other.

I think they should be fine. Thats about the level we take it to at work, and like you the first few times I saw it done I thought they had burned it

Haha you just beat me to it, I was about to post some unboxing photos myself. Nice treat to get home to after a long day for sure!

I do the exact same, its an amazing way to be able to access your most cherished recipes from anywhere. Gmails search feature does a great job of finding exactly what I need when I need it.

Mine arrives friday Hooray for amazon prime, boo for amazon charging the full $140!

The textbook first response should be to offer to seat you at a different table.

People are still spending money on fine dining in the US despite the economy. Restaurant sales are up 8% over the last 2 years despite the economic situation!