Judy Wilson

Hi Oliver, Yeah, sorry I haven't heard anything about kitchen manuals! As for getting the recipes, you have to check in your profile on mc.com that you wish to receive emails (we made one exception for the prints email), otherwise you won't receive any. We don't want to send them to people who'd rather not have them! You can find the recipes archived though at http://modernistcuisine.com/cook/recipe-library.

Here's Max's blog post from last year, featuring recipes for Christmas ham, yams, deep-fried Brussels sprouts, and pumpkin pie! What are your plans for holiday feasting this year?

Here's a link to our parametric recipes and pressure-cooked vegetable risotto recipe!

So, how did it turn out in the end?

You can find them here!

I'm thinking of bringing a risotto to a friend's holiday party this week. Anybody have a favorite from the book?

Hanukkah comes a little late this year. I believe it starts on Dec. 20th. Anybody have any plans? Scott from Seattle Food Geek posted a great latke recipe! http://seattlefoodgeek.com/2011/12/the-trick-to-perfectly-crispy-latkes-instant-mashed-potato-flakes-2/

Jmwb said: Take any photos?

oh, and here's the link to the recipe: http://modernistcuisine.com/cook/recipe-library/carbonated-cranberries/

Another link: http://modernistcuisine.com/cook/recipe-library/carbonated-cranberries/ Read about what Nathan has to say on the topic of Thanksgiving, check out our carbonated cranberries, and get tons of tips for baking turkey.

We have five different recipes for fries in MC (pommes pont-neuf, pectinase-steeped, starch-infused, ultrasonic, and ultrasonic starch-infused). Has anybody done and taste-tests? Which is your favorite?

Ryan Bowles said: Ah, I just happened to catch this and quickly emailed your question to Max. He says to go ahead and use sugar for both. Good luck! Let us know how using sugar works!

jfkriege said: We don't exactly cover this in MC, but here's what it says in the carbonating fruit section (page 2·469): "If using a siphon, use three carbon dioxide cartridges. For a soda keg, charge to at least 2-2.8 bar / 30-40 psi. Be sure to leave a vent open while filling so that the air inside is replaced by carbon dioxide."

And just think, SFG, if it does go wrong, for some reason, you have all year to perfect it!

This is a great recipe to try out if you are new to pressure-cooking!

Here are a few links for our Thanksgiving recommendations: Thanksgiving Stew Chris Young's Peking Duck-style turkey (on StarChefs.com) Last year's Modernist Thanksgiving blog post Last year's Christmas blog post (no turkey, but deep-fried brussels sprouts, yams, and pumpkin pie!) Keith_W, make sure to look at the Thanksgiving Stew recipe and last year's blog post, which detail cooking turkey sous vide.

I asked the team about this on behalf of a friend who is making this for Thanksgiving, and they say that using Wondra flour is a good substitute in this recipe.

Hi Rotuts. We've been having some issues with our email server, so we have recently switched servers. This may be why you haven't gotten some of our other preview emails. In general, we send out each recipe a few days before we release it to the general public. Once it is released, however, you can find them archived in our recipe library. The others we've emailed out include recipes for curry, striped omelet, carrot soup, gelato, and gummy worms.

The other day a reader wrote in to ask: With regards to food safety, the section on dry aging does not mention anything relating to whether the dark outside crust on a piece of dry-aged meat is safe to cook with but only should be cut off. I have heard of chef's rendering this fat down to use in pastries but would bacterial activity not make it high in toxins? Could you please elaborate on the food safety issues with dry aged meat. Chris Young answered: Simple answer: Not a great idea to eat any part of the surface, it's not going to taste good or have a pleasant texture, but it's fairly low risk if you were to render it for the fat or cook the heck out of it for a stock. Complicated answer: The surface will be covered in bacteria, but nearly all of these bacteria will be non-pathogenic because pathogens don't do well at refrigeration temperatures. Heating the surface hot enough to render fat out will kill all of the bacteria, so it should be fairly safe. Moreover because it was unlikely that pathogenic populations grew in significant numbers, it's also very unlikely for toxins to have been formed. Even if toxins had been formed, in the case of rendered fat, the toxin would have to be fat soluble. I don't know how many toxins are significantly fat soluble, but I would assume most are water soluble for all sorts of evolutionary reasons. Anybody else want to chime in on this?

What are you doing for Thanksgiving? Are you going traditional or Modernist? Hosting or just bringing a dish?

Ah, yes, rereading what I wrote, that is confusing. I should have said "securely" rather than "tight." Thanks, Robert!

One of our culinary research assistants just blogged about his experience with liquid nitrogen, which he's been cooking with for more than five years. So far, only one bad incident to speak of! But basically he says a lot of what has been said here: wear gloves, don't use it in closed, unventilated areas, wear shoes that aren't made of fabric (in case some drips on your foot), etc.

Always make sure that you have the lid on tight when transporting liquid nitrogen. Grant, one of our culinary research assistants recently blogged about it here.

We have this recipe up along with a video and photos in our recipe library!

A friend just pointed me in the direction of this website, where you can order samples: http://asia.foodinnovation.com/product.asp?prod_num=585323