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Judy Wilson

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    http://modernistcuisine.com

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  1. Hi Luis, At this time, we only have Modernist Cuisine at Home available in English. This may very well change, however. Keep checking our blog. We'll announce it there if/when we have any updates. Judy
  2. zmaster is right that citric acid won't work. Sorry, I didn't mean to imply that it would! But I have heard complaints of sourness when people use citric acid.
  3. Please email info@modernistcuisine.com and we'll see what we can do.
  4. Did you use sour salt for the sodium citrate? If so, it may have been citric acid. They are both referred to as sour salt. Otherwise, I'd try again with different cheese. Reducing the amount of sodium citrate will create different texture.
  5. Great! Post the link when it's up!
  6. Hi Clem, I talked with a few members of our team about this, and the consensus seems to be that although the baking steel can stain, it shouldn't affect its performance. Even though darker colors absorb radiant energy faster, any color distortion probably won't be enough to even register on a thermometer. It definitely shouldn't affect its performance as an antigriddle, because that capacity uses conduction, not radiation. As for cleaning, bakingsteel.com has some great instructions, plus a grill cleaning block that we like. It won't get rid of all stains, but it will get rid of any build up. Here's a link to the block: : http://bakingsteel.com/shop/grill-stone-cleaning-block/?r=c81e728d9d4c2f636f067f89cc14862c
  7. Hi Berto, We actually haven't done much testing on this.
  8. That's true, but I thought the post was a good starting point--the least I could do!
  9. Hi Raphael, Thanks for the link. That's really cool. Unfortunately, we haven't done this ourselves. You'll have to ask the folks at Alinea if they are willing to divulge their secrets! Judy
  10. The funny thing is, there's not actually a recipe for that photo, because it's not really one of our dishes. Max had really liked the colors and put them together in the pot to see how they looked. Tyson, one of our photographers, took the photo sort from the top on a bit of a whim. But we all loved the photo so much that it made it in the book. You might also notice that in that photo there is way too much liquid in the pot. You should never fill up your pressure cooker with that much liquid! But once every so often our artistic side wins out and we include a picture because we like it so much.
  11. I would agree with LFMichaud. About 80% (or even more) is new content. In no way would I say that MCAH is a mini version of MC. They are very different books. With a well-stocked kitchen (sous vide bath, pressure cooker, whipping siphon, Modernist ingredients) you can make every recipe in MCAH in a home kitchen. That's not exactly true of MC, though you can still make most of them. That being said, MC delves much more deeply into the science of cooking. MCAH is still based in science, and every recipe has been rigorously tested. There is a great deal of science sprinkled throughout the book. But it doesn't dedicate a chapter to heat transfer, microbiology, or the chemistry of water like MC does. Many of our readers have both books. I've never heard of anyone regretting buying MCAH after having purchased MC (or vice versa), but if you only want to start with one, decide which you want more, to be able to start cooking immediately or learn more about the science of cooking. There's no right answer there, just what works for you!
  12. Hi Madison, We do cover this in Modernist Cuisine, though not in Modernist Cuisine at Home. We've also posted about it on our blog. You can find a blog post about making your own vacuum-concentrating setup here: http://modernistcuisine.com/2011/11/vacuum-concentrating-part-2/ Hope that helps! Judy
  13. When I started experimenting with Modernist cooking, the first things I bought were a digital thermometer, digital scale, and a kit of Modernist ingredients. They are all pretty inexpensive (I bought them all on Amazon, and I'm pretty sure that Amazon.ca has comparable products) and easily fit in my small kitchen.
  14. Hi, I have a Kuhn Rikon. It came with a manual that indicates which setting is which psi. Did yours come with a manual? If not, I suggest that you contact the manufacturer.
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