Jan Virtanen

I use marrow flavoring some of my veggies, like broccoli and cabbage, i think the mild grassy flavor goes very well with them. I now consider marrow a spice . I wish i just could get enough bones from local organic farm.

In my town its only possible to find nori but almost nothing else, never seen kombu or miso pastes. Just some premade additive laden crap.

I live in Finland, its cheaper to order abroad. And often prices are better even considering the higher shipping. Finland has most expencive food in EU.

I would like to hear from you europeam members of the board where do you order online your ingredients? I need good quality basic ingredients first for dashi etc. So good kombu and katsuobushi atleast. Where are good prices? I would like to use kombu in my fish cooking as well so will be looking for bulk packages.

So if i put like half a pot full of onions and salt butter, the onions will release enough liquid to cook on high pressure before scorching? I know theres is ton of moisture in onions. Gotta try soon, not want to use 5-8 hours of cooking onions again for Kellers Onion soup, as good as it is Yeah, they should (I can't make any promises though, I haven't done it), but make sure to melt the butter before adding the onions. The butter provides the initial cooking liquid until the onions exude more. Also, the baking soda is an essential component to pressure cooker caramelization. Try using 0.5% of the onion weight. Edited to add more information. Thanks, i will go and buy 4kgs of onions tomorrow. I would like to try the MC carrot soupe but havent found the complete receipt. You have a nice website btw.

So if i put like half a pot full of onions and salt butter, the onions will release enough liquid to cook on high pressure before scorching? I know theres is ton of moisture in onions. Gotta try soon, not want to use 5-8 hours of cooking onions again for Kellers Onion soup, as good as it is

I tried to caramelize onions in my pressure cooker, i put them sliced with butter and salt in a jar together with a lid. They were not very darkly caramelized after 50mins of cooking. So i just made onion confit and canned it too So how should one caramelize large batch of onions in pressurecooker, like for using in onion soups, sofritto etc?

I had wild salmon Sous vide 41C and piperade with mushrooms.

Is there a way to make good bechamel without grains as starch, would like to know, for gluten free and no grains guests?

Does it matter what kind of bones to use? Legbones or rib bones? I used to do beef stock with pressure cooker using ox tail, but i think this is waste of this precious great meat. I ordered some beef tendon (for gelatin) and will be using some lean ground beef. Does MC use alchohol in stock?

Hello, i have some organic marrow bones, tendons and beef in my freezer. I need to do a new batch of beef stock. Can anyone share some details how to do a modernist beef stock? I rather not do it the traditional way anymore, due to ecological reasons etc. Pressure cooker makes more sense! I am sorry i am beeing rude for asking this if its agaisnt the rules.

I am also doing paleo lifestyle, i dont really call it a diet. I dont have to loose weight, i am very lean. But i still dropped two kilos. I am never hungry and can go with just one meal a day easily, i dont use grains, dairy, legumes, sugar or industrial oils. I dont also use anything factory made stuff, i cook everything from scratch. I only eat the good normal stuff, lots of veggies and organic meat and fish, i dont eat poultry or pork due to bad quality of them and poor omega 3/6 ratio. I think the paleo way is healty.

Anybody care to share how to do MC beef stock? I would like to be economical and make my stocks in pressure cooker now on. Used to do it in open pot 12hours like instructed in Bouchon cookbook but i think that is waste of electricity. I have learned that pressure cooker makes it better and in less time ?