Judy Wilson
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Posts posted by Judy Wilson
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Hi Brandon,
I've talked to the chefs and they say that the beef is not discarded. Hope that helps! Let us know your results!
Judy
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Hi everyone,
The MC team has been watching your progress, and discussing some solutions to a few of your problems. They asked me to post their answers for them, so here we go:
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 would think that if they only wanted beef fat there would be better ways to get it than browning 1.25 KG of lean ground beef until dark brown. I made a note that I thought it should be put in around step 6. But I could be wrong.
HTH.
Larry
Yes, Larry is correct.
Capicola Pizza (p. 306) -- Composed of
Neapolitan Pizza Dough (p. 296)
Pizza Sauce (p. 112)
Oven-Fried Pizza (p. 305)
The taste of this pizza was excellent: I liked their sauce recipe, and of course the topping combination is a great one. I used the Neapolitan pizza dough for it, and I really hope I messed something up, however: it was almost impossible to work with. I have never attempted to maneuver such a slack dough before, and had a very difficult time doing so. It flowed so much it was practically liquid, and tore at the slightest provocation. For the second pizza of the evening, in fact, I gave up on trying to shape it on a peel, and instead pushed it into the pan directly, trying to work quickly so it didn't burn. I found that to be a more effective technique, though it still required some finesse and careful watching in the oven.
Chris, do you happen to have any photos of the dough? That would help the chefs diagnose the problem. They suspect that it either wasn't scaled out properly or not kneaded enough. On the top right of page 297 there is a photo of what the dough should look like. Did yours look like that?
Microwave eggplant recipe was amazing. The texture of eggplant was similar to that of melted mozzarela, not chewy, not bitter, not soggy, just a great canvas for tomatoe basil cheese flavours that we know work well together. Quick to do if you keep marinara sauce at ready, which you should bc is so versatile and tasty.
Question about the pc squash puree: does lemongrass go inside the pressure cooker as well? I could not figure it out from the recipe. I have made carrot soup before few times, reducing butter slightly bc i felt it was too rich for my taste. Other than that, I am a fan, and hope someone knows what to do with lemongrass. Planning to use it for the risotto recipe tonight.
I would guess yes ... I have a similar question about the cheeses in the PC broccoli recipe.
Look forward to trying the eggplant recipe soon
Yes, they both go in the pressure cooker.
I'm thinking about trying the Roast Chicken. The recipe doesn't say to truss the chicken only to french the legs. I've been under the assumption that this is mandatory (Keller etc) do you think it matters here?
No trussing necessary!
Question about infusions: I am unclear about the quantities to be infused. The text says something like 300gr milk/cream/sugar syrup or equal quantities of milk/cream. Does this mean 300 gr of liquid, consisting of 1/3 each cream, milk and sugar syrup or 300 gr milk and 300 gr cream? Anybody understand how this was meant?
The total weight of the liquids should be 300 g. For example, if you are making the creme brulee recipe, you would add 150 g of milk and 150 g of cream.
We hope that helps some of you out and that you have a great weekend cooking out of MCAH!
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Hi Guys,
First I must say, thank you very much to anyone and everyone who preordered MCAH. We've investigated the shipping sans boxes scenario and here's what we found out: Amazon.ca shipped 2/3 of the MCAH pre-orders without a shipping carton, so not everyone received a damaged copy, but some did.
If the slipcase is damaged, please contact Amazon.ca to get a new book. Sorry for the hassle. They are aware of the problem and will ship all books in cartons going forward. Amazon.ca will make sure every customer gets a book in mint condition.
Again, very sorry for the trouble. I'd be happy to send anyone an autographed bookplate for your trouble. If you have any questions or concerns, you can write directly to us through the website or info@modernistcuisine.com.
Judy Wilson
Online Marketing & Customer Service Specialist
Modernist Cuisine & Modernist Cuisine at Home
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dkliman,
You might be interested to know that we have a marinara recipe in MCAH that takes only 1 hour and uses a pressure cooker. It is, of course, a totally different recipe, but might help in your experiments!
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Hi rotuts!
To register your copy of MCAH, scan the QR bar code on the inside of the back cover.
And about the emails: yes we will be starting these back up. Things got a little crazy with the book launch and Maxime's transition out, but we hope to get back to "normal" soon.
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Lenny,
A Rotavap may be out of your price range, but you could build your own. MC co-author Chris Young explained how to do it a few months ago. You can find the post here:
http://modernistcuisine.com/2011/11/vacuum-concentrating-part-2/
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We use this technique for our Ultimate hamburger, as well as for many other kinds of meat.
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Have you thought about creating a vacuum-concentration set-up? Chris Young explained how to do it here: http://modernistcuisine.com/2011/11/vacuum-concentrating-part-2/
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While it just scrapes the surface of these topics, we do touch on some of this in MCAH. Actually, cooking creme brulee, pot de creme, and flan sous vide is a great way to avoid syneresis. The chapter includes recipes for cream infusions, creme brulee, pot de creme, flan, posset, sous vide lemon curd, panna cotta, sous vide creme anglaise, gelato (pistachio and variations), pie crusts, pastry creams, pie toppings, cream pies... In the microwave chapter, there's a recipe for microwaved sponge cake, and in the burger chapter there's a recipe for sandwich bread.
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Hi octabeer,
The prints we have for sale are all found in MC.
Cheers!
Judy
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Various brands we recommend:
Bradley (sawdust puck smoker)
Traegar (pellet hot smoker)
Cookshack (pellet hot smoker)
BBQ Guru (for computer controllers for custom smokers)
Enviro-Pak (Digital smoke oven with humidity control and cold-smoking capability).
Here are few specific models: http://www.amazon.com/Bradley-Smoker-BTDS76P-Digital-4-Rack/dp/B000FJZ150?ie=UTF8&tag=modercuisi-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0982761007
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Hi Bethanie,
I asked Sam Fahey-Burke, one of our research chefs. While they've never done this at the lab, he thinks it would last about a week, refrigerated. If you vacuum seal it, it might stay longer.
Judy
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The biggest thing to think about is what it was previously used for. You don't want anything that came in contact with bacteria or other pathogens--ever.
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at the lab, we use wood cutting boards because wood has natural antibacterial properties. Though some people like plastic because you can bleach them, and also some people color code them (one for meat, one for veggies)....
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There are pros and cons to different kinds of juicers. A food press compresses food, rather than ripping it apart, but also costs much less. In the Modernist Cuisine lab, Champion-style juicers are preferred, but of course they can cost up to $300. We go over the different styles in Modernist Cuisine at Home.
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Hi Mikemac,
We go over this in Modernist Cuisine at Home. Here's a snippet from that section:
"Consumer-grade combi ovens differ from their professional counterparts in a few ways: they are less precise and powerful, and they have narrower temperature ranges, so they can't do high-temperature roasting or oven frying. But these modern ovens still vastly out-perform conventional ovens in both accuracy and versatility."
So, that's something to think about when shopping around!
Judy
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Hi chivesdining,
You can find a table for both in this post: http://modernistcuisine.com/2012/07/for-a-great-summer-feast-cook-ahead-and-bring-extra-fat/
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Not sous vide, but we do have a technique in Modernist Cuisine at Home, in which you freeze steaks, then sear them (on a pan or with a blow torch) and then cook them in a low temperature oven (about 200 F) for about an hour.
Nathan demonstrated this for the New York Times a few months ago: http://www.nytimes.com/2012/01/18/dining/modernist-cuisine-adapted-to-home-entertaining.html?ref=dining&pagewanted=all&_r=0
Judy
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Did you check the errata? There are a couple of errors in that recipe.
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I'm not one of the chefs here at MC, but I believe that it's a riff on the constructed creams found on page 4·236 and 5·33.
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Hi, we recently had a stage out for a week, who blogged about some of her experiences, including experimenting with a vanilla-macadamia nut gelato. You might find some help in her write-up: http://www.multiculturiosity.com/vanilla-macadamia-nut-gelato-dairy-free-in-a-pacojet/ (look around the site, as there are a few other posts from her time at the MC lab that mention gelato-making).
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Hi, of course, everyone's experience with a type of cuisine is different. Care to share your recipe? Gualtiero Marchesi does indeed come from Milan, where he was born into a family of chefs. He's often describe as a key influencer of modern Italian cooking. Here's some more biographical information: http://en.wikipedia.org/wiki/Gualtiero_Marchesi http://www.gualtieromarchesi.it/en/biografia.html Hope that helps!
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Hi LFMichaud,
I asked Anjana Shanker, one of our research chefs who worked on this recipe, and she noted that she split the mixture between two siphons.
The Food Safety and Home Kitchen Hygiene/Sanitation Topic
in Kitchen Consumer
Posted
Hi Mikemac,
When puncturing a piece of meat, you can no longer just sear the outside of the cut, so you would need to increase the time/temperature in order to fully pasteurize the meat.
We talk about that (and much, much, more!) in our article on food safety tips here: http://www.food52.com/blog/4562_7_essential_food_safety_tips