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Judy Wilson

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    Cooking with "Modernist Cuisine at Home" (Part 1)

    in Cooking

    Posted · Edited by Judy Wilson (log)

    Hi everyone,

    The chefs asked me to post a few responses for you guys, so here we go:

    but what do the Guru's at MC think a (portion) of dried bay might change the dish?

    Yes. But use only one leaf if the dry form is all you have.

    1) Has anybody tried the sweet potato puree variation of the potato puree? Is the starch retrogradation still necessary? As the text does not say this can be omitted, I would assume that it is, but I am not aware that sweet potatoes have the same starch structure.

    The starch retrogradation step can be skipped, but the puree won’t be quite so smooth.

    5) I would rather do a dry brine than a wet brine for poultry breasts. Is there any reason why I should not salt and vac seal a breast using s1 grams of salt (and s2 grams of baking soda) for T1 hours and then allow the skin to air dry for T2 hours?

    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.

    Cooking with "Modernist Cuisine at Home" (Part 1)

    in Cooking

    Posted

    I've made three of the cream pies - Apple, Banana, and Coconut. I have very little pastry experience so my crusts haven't looked like much, but they certainly taste good. The apple was my favorite. I didn't have much luck with blowtorch-caramelizing the bananas without them cooking to mush, so I need some practice there. The passionfruit glaze did not work for me (1.5 g xanthan per 20 g juice?) - it turned to rubbery goop and was unspreadable so I left it out. Could be I didn't strain the juice fine enough.

    Cheers

    Hugh

    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."

    Registering "Modernist Cuisine" books?

    in Cookbooks & References

    Posted

    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

    Cooking with "Modernist Cuisine at Home" (Part 1)

    in Cooking

    Posted

    on the PC pork belly, as above: is everyone using fresh bay leaves? Im guessing the fresh are 'sweeter' than the dried. so far have not found fresh.

    and a trip to Chinatown-Allston this am was very disappointing: no pork belly! its a Ranch-88 and almost went out of buisness and is now HongKong but seems a little sad at the edges.

    We usually get fresh bay leaves at Indian grocery stores.

    Cooking with "Modernist Cuisine at Home" (Part 1)

    in Cooking

    Posted

    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

    "Modernist Cuisine at Home" by Myhrvold and Bilet

    in Cookbooks & References

    Posted

    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

    [Modernist Cuisine][Modernist Cuisine at Home] Verify owning the books

    in Cookbooks & References

    Posted

    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

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