Volition

What's everyone doing with there "Baking Steel" I just received the MC version. SO am interested ato hear and see what others are using it for. Hot applications cold applications other. Time to show off your ingenuity Egulleters Vol.

Any ideas on the puffed eggs? What methocel did he use? Anyone want to hazard a guess at the recipe? Love to try it

The mixing bowl - 2 locations in Melbourne (search on Google go to ingredients price list on their site, I live near by. So I picked it up, I'm guessing they would courier though). I bought 200g for about $3. Made the visychoisse it was very nice. Though I'd have to do a blind test to see how much better than normal. Btw creme brulee texture using rice cooker with PID as a bain marie from MCAH was wonderful & easy.

substitution question - Spicy cucumber pickles baumgardner brand I'm in Australia & am not too familiar with Spicy cucumber pickles baumgardner brand required for the special MC sauce. As I don't think its here. I looked at Leo's supermarket & could not find anything obvious . There were polish style but not knowing the original product I'm unsure. any suggestions?

Does anyone know where you can find the errata for the 2nd print run onwards. I have the 2nd print run copy so i only need the errata for that point onwards. Is there a list anywhere by print run?

I wanted to add aside from the courier issues the book looks fantastic. I flicked through it quickly last night and I want to try everything which is not always the case with a cookbook. And my partner was vocal in appreciating the dishes(this is a huge compliment I've not seen her respond to a recipes like that before) I also believe it will help adjusting, understanding and playing with the recipes from MC.Now to start cooking from it this week. Excited!

Update on Amazon.ca; responded to my complaint quickly, offered to either replace or 20% discount on a new. Haven't decided yet I'm waiting to find out what the 20% is on. Is it the current list price or the price I got it at. However the Amazon response was quick and acceptable. This must be so disappointing for the MC team. I feel terrible for them all this hard work ruined by a bit of scrimping by Amamzon.ca I wonder if they'll learn from this balls up. VOl

Well what do you know, it's arrived and yes it was damged. I cannot believe that Amazon Ca thought it would be ok to send this book like that from Canada to Australia. I have photos here. https://picasaweb.google.com/100523471892326042649/MCAHDHLDelivery?authuser=0&feat=directlink Put me down for the autographed bookplate. I'm shattered i was so excited to get this. I've let amazon .ca know via email and await there response. Vol.

Well, Interesting My copy arrived in Melbourne on Friday. DHL said it would come in the afternoon run. It didn't! then they said i could pick it up at the depot they'll have it at the desk waiting for me. (I could not wait). So I drove down there 3o minutes later was told no they had given it to Australia Post. So now i wait for tomorrow to get it what a let down. I am especially anxious now to see how Amazon.ca have packed it? Cross my fingers it's not damaged A trip from Canada to Australia I'm guessing leaves a fair oppurtunity to get damaged if not packed correctly. And then Auspost have it. We'll wait and see. Bring on tomorrow and to see that the cooking with Forum is already 5 pages long I don't even have mine and i ordered it 6 months ago. This is too much like christmas and i have to wait for the goodies.

Woohoo. On the way from Canada to Melbourne, Australia. Now I play track that parcel. My anticipation is high (slightly apprehensive my extremely excessive expectation will not be met). MC was a masterpiece.

Less then 2 weeks, till Amazon Canada send me my copy. Exciting.

Ahh yes I understand I can get it from overseas. However I was wondering if people have information on the differences. Why did MC choose US-3 over US-M? The reason is that I have the other Starches. If i can learn more about the hows and whys I can use my existing starches I suspect. What knowledge is out there? What do you know? Kind regards, Vol

National Starch Products In Australia - Substitutions Need some help the only products I can get here are; Crisp Coats - Great N-Zorbit Ultra-Crisp CS Ultra-Tex 4 Ultra- Sperse M However I can not get Ultra-Sperse 3, Ultra-Sperse 5 And Ultra-Sperse A For the last 2 I've been sent replacements which I'm told perform the same functions but are not as easy to disperse. Ok that's not that bad. SO that leaves me no real product to replace Ultra-Sperse 3 the rep at the Australian office says that Ultra-Sperse M basically has the same properties. So my questions are as such. Why use a different brand from recipe to recipe. Can you help with substitution amounts? What are the differences between these products? Help, Help, NathanM are you there? - I noticed most recipes call for Ultra-Sperse 3 how can I replace this product with Ultra-Sperse M or maybe another? Kindest regards and am anxiously waitiing for the MC@home. Too exciting. Wish you'd only given a weeks notice. How will I wait till October. These books are a drug and I'm hooked. My caramelised Butternut Squash Soup with Coconut foam was awesome on Saturday night and the kids loved it to! Vol.

Thanks Nathan, I'm not sure they trust you. You may need to send me a copy early so I can verify. Jeez I'm excited. LOL Volition.

Looks to me that it is for sure a new book apart from MC. I am so excited I'm interested to see what ideas they came up with on the techniques in MC. Especiallt the WHipping Siphon and Pressure Cooker stuff. No wait everytjing, custards. Oh no. I spent a fortune on MC the book. Then MC the equipment, what now. I have children to raise. In addition I would love the corrections to be listed by edition of printing. I started to go through them and they were mostly fixed. It would take forever to go through. Has anyone by anychance seperated the corrections into Print editions?

Modernist Cuisine at Home. Wowwww, all those recipes in MC but doable, and more. The equipment I bought more recipes for them Oh Yes. This is going to be a long wait. Pre-Order is done. It looks great and an accompinament to MC.

Hi everybody, Pectins. Well I am trying to do some research on Pectins. The Bought kind. From the ideas in food blog and reading i have discovered there are basically 2 types of pectins. HM Pectin (The one you know, Requires acidic conditions and Sugar to set, Has different seeting speeds available) & LM Pectin is thermo reversible) (Low Ester, Requires Calcium to set. Hence Pomona comes with calcium satchels) However, In recipes recently the chefs are using some pectins which have confused me. Ok Grant Achatz uses "Yellow Pectin" & "Pectin NH" along with others including Adriano Zumbo (Zumbo uses it for his Glaze amongst many other things, which he reheats everytime he needs it over double boiler to 35degrees Celcius) I have the following Pectins at home and am trying to match which ones equal what in the recipes. Genu Pectin Type 101 AS (This is a LM amidated Pectin) Brown Ribbon HV (HM Pectin) GENU pectin type D slow set-Z (HM Pectin, Slow setting) This one is referred to as Yellow at Le Sanctuaire) So there you have it I have Solved the Yellow Pectin problem. Its a slow set HM Pectin. I suspect I could swap the Brown ribbon with The genu pectin Type D slow set. I'll test that and get back to you. So the question remains what the bleep is Pectin NH. Ok So i do know that Pectin NH is a LM amidated Pectin. So I would suspect the LMA pectin I have would be fine. I know that it requires calcium to set, and so many of the recipes it is mentioned in does not have any calcium added? so what is going on. I noticed at the paddymelon website in Melbourne, Australia that it states it is standardised with Polyposphate, Calcium Citrate & dextrose. And Louis Stab information sheets says it has Sodium Diphosphate and Calcium Orthophosphate in it. So I've found a few clues there. Seems that Pectin NH is LMA pectin with Calcium in it, now to work out the concentration. I'll have to do some tests. Has anyone anymore knowledge on this topic? Please add, correct delete and contribute to the discussion. I really don't want to reinvent the wheel. I also don't want to buy Pectin NH if i really already have it. Also asking as to why you would choose Pectin over other Colloids like Gelatin, Gellan, etc. Does anyone kno what brands of Pectin they use at Alinea, French Laundry, Fat Duck & Zumbo? Kindest regards, Vol