Judy Wilson

You can find information on this thread: http://modernistcuisine.com/cooks/forum/general-discussion/verify-owning-the-books/

CJM, That's great! Do you have any photos? Judy

The scaling actually refers to the ingredient set to 100% (in this case both the heavy cream and whole milk are set to 100%), before they are infused. Make sense? Judy

We cook our creme anglaise sous vide at 83 °C / 181 °F in Modernist Cuisine at Home. edited for clarity.

Hi CJM, We once laser-etched Jimmy Kimmel's face on an omelet. You can see the video in this post (third video): http://modernistcuisine.com/2012/02/jimmy-kimmel-cryofrying-and-how-to-make-a-laser-omelet/ Let us know how it goes!

Hi CJM, We once laser-etched Jimmy Kimmel's face on an omelet. You can see the video in this post (third video): http://modernistcuisine.com/2012/02/jimmy-kimmel-cryofrying-and-how-to-make-a-laser-omelet/ Let us know how it goes!

Hello! I have another answer from the team: Look for waxy potatoes. If you can find them, La Rattes, Charlottes, Belle de Fontenays, and Maris Pipers are good alternatives.

Hi Lain, Here are a few articles where we've covered this: http://modernistcuisine.com/2012/07/for-a-great-summer-feast-cook-ahead-and-bring-extra-fat http://www.food52.com/blog/4562_7_essential_food_safety_tips http://modernistcuisine.com/2011/03/yes-you-are-overcooking-your-food/ Hope that helps!

Hi everyone, The chefs asked me to post a few responses for you guys, so here we go: Yes. But use only one leaf if the dry form is all you have. The starch retrogradation step can be skipped, but the puree won’t be quite so smooth. A liquid brine allows the salt to permeate the entire piece of meat whereas a dry cure only affects the outside. We prefer a liquid cure in this case because it will season the meat more evenly throughout, preventing the meat from becoming salty on the outside and unseasoned on the inside. And lastly, there has been a lot of questions about baking soda, and ensuring that it has not gone bad (sorry, I can't seem to find who originally posed the question). Their response: To test the freshness of your baking soda, mix a small amount of baking soda with a small amount of vinegar. The more vigorously it bubbles, the better it’s going to perform in your recipe. Hope that helps! And, even more importantly, that it helps in time for Thanksgiving! edited for format.

Sorry, pbear. I didn't mean to offend. It was just a (poor) joke.

It's that time of year again! What are you making?

Hi Hugh, I asked Sam, one of the developmental chefs, about this. Here's what he said: "If the bananas are getting overcooked, I suggest slicing them, dusting them with sugar, and then leaving them in the freezer on a metal tray long enough to firm up a little (roughly 15 minutes). Note that the metal tray will stay cool as you torch the banana slices, which will help to prevent them from overcooking. That sounds like an awful lot of xanthan gum. Using 0.15 g for 20 g of passion fruit puree is probably a better starting point."

Hi all, Thanks for the kind remark, rotuts. Made my day! To register, you have to use a tablet or smart phone to scan the QR code and then enter the scratch-off number. If you don't have either device, you might try borrowing someone's (come to think of it, that's a pretty good marketing strategy...now you have to show your friend the book!). It doesn't tie to a phone number or anything like that. It just ties to your account on modernistcuisine.com. Please do email me with any more questions. Judy

Hi Howard. One of our chefs just answered this on our site. Essentially they are used for different purposes. http://modernistcuisine.com/recipes/simplified-jus-gras/

I'm not absolutely sure on this, but I think it's because some readers had trouble with scorching the soup. So we started recommending people add a little bit of water. That seemed to help people. If you never had problems with burning, however, you might not need to add the water.

We usually get fresh bay leaves at Indian grocery stores.

To register MC, use this link: http://modernistcuisine.com/validate/

Thanks, LFMichaud!

Hi eGulleters! The team has really enjoyed watching this thread. We hope that you are happy with the book. We are going back to press again already! We need to send any corrections to our printer this week. We haven't spotted many errors, but there are a few minor ones. We'll also be addressing the Red Wine Glaze recipe, making it clearer when to add the beef back in, so thanks for pointing that out! If you have any other corrections or suggestions, please email them to me at info@modernistcuisine.com. We have always appreciated the support you've given us in this regard. Have a happy and safe Halloween! (personally, I will be bringing my pressure cooker over to a friend's house and making the squash soup variation tonight!) Judy

Hi everyone, We hope that you are all enjoying Modernist Cuisine at Home and that if you had any difficulties with Amazon Canada or Amazon UK they've been taken care of. We are going back to press already, and need to send our printer any corrections for the second printing. So far we haven't spotted many. If you have seen any, whether they are in text or in recipes, please send them to me at info@modernistcuisine.com this week. We appreciate the support this community has always given us in this regard. Happy cooking! Judy

Hi Yariv, Developmental chef Sam Fahey-Burke recommended getting it online. He gave some suggestions here: http://modernistcuisine.com/cooks/forum/sources-for-modernist-ingredients/uk-wondra-flour/.

In Modernist Cuisine at Home, we just use sodium citrate. Here's one of our recipes: http://www.saveur.com/article/Recipes/Perfectly-Melting-Cheese-Slice

Hi everyone, We understand that Amazon Canada was shipping Modernist Cuisine at Home without a box. We investigated this and it looks like Amazon Canada has fixed the problem. If your copy of MCAH was damaged, please contact Amazon Canada. They should send you a new copy (in a box) free of charge. Judy

We discuss the differences between sodium citrate and citric acid here: http://modernistcuisine.com/recipes/sodium-citrate-creates-silky-smooth-macaroni-and-cheese/ Basically, citric acid will alter the ph just like sodium citrate, but that is not everything that is needed to create the emulsion, so you must use sodium citrate.

Hi gilius, Thanks for starting this thread. You aren't the only person to be confused! To register, scan the QR code on the inside of the back cover with a smart phone or tablet (try borrowing someone's if you don't have one--it doesn't link to any email or phone number from the device used). That will take you directly to the site, which will prompt you to log in (so it actually helps to already be signed up with the site, which you are since you've posted here!), and then enter the scratch-off code. Please let us know if you have any other questions! Judy