Yariv

most often I use it to add smoke to salad greens or raw protein preparations. I also like to add rosemary smoke to hot savory dishes from time to time, but rarely use the traditional woods for hot preparations. Many thanks

At the risk of taking this to a different place. I have the smoking gun and have yet to find a very good use for it. It will be great to hear any suggestions.

Thanks, maybe it was the onions I used. I'll try again Psst, that was supposed to have been 40 minutes at pressure. Twenty minutes is the estimated prep time.Anyhoo, I tried them. They came out fine (though watery, as mentioned in the recipe). Frankly, I get better results by conventional methods, so this one isn't going in the toolbox. Thanks. Maybe it was the onions. I also got good results using the conventional method before. Maybe I'll stick to it.

Carmelized onions - anyone try them. I didn't yesterday and 1) I needed way more than 20 minutes in the pressure cooker. More like an hour to see them become dark (used the amount to baking soda mentioned) 2) It came out with a bitter after taste. Any advice would be welcome.

My so... Pistachio gelato - I made my own pistachio butter. The gelato came out way too salty and was hard. Next time I will try to reduce the salt and use invert sugar to replace some of the sugar. If this doesnt work I will try a stabiliser (not sure which one - any ideas?) Risottos came out very nice as well as the squash soup (which benefitted much from small pieces of Spanish jamon inside). The lemon posset and lemon curd were very easy and very nice. Polenta - tried twice. Once came out horrible. Replaced the brand of polenta and came out very nice - still just polenta.

recipes grrr

This might be a silly question. If I don't have a canning jar can I use, for example, an oven bag placed on a trivet in the recepies?

Thanks. Will try again.

You need to make sure your torch is fully combusting the fuel, or you are essentially spraying your food with fuel. I believe this generally means you should only have a blue flame, not red/orange. Thanks. I did that. The taste was not of fuel, just burnt. It was a beef filet mignon. Does the method only work with fatty meats or am I just doing something wrong?

Many suggested the blow torch. I have tried it a few time and got a non-pleasant bitter taste. Is there a trick for doing it properly?

Thanks Emily, good to know.

Heston says 20 minutes and let it cool alone (as does the video above). The mc books say cool under water. That might be a small difference. Anyway, it's interesting to compare if there is a difference between the two times.

Modernist cuisine says 35 minutes. That's what I use and it works well. My guess is that the only problem with longer might be things falling apart (anyone know of a different reason?).

Thanks For the replies. I have to admit that I tried to order it online but, amazon for example, won't ship it to Israel. Given the answers above and the fact that I am guessing that many will buy the book outside the us, it will be great if the mc team post suggested replacements when possible. Say when it's cake flour with corn starch state it. If no relacment is possible or know then state it. I guess there are enough recepies in the book and we can skip some.

I guess this was raised before in some form. Is there a replacement for wondra flour? I live in Israel where I can't get it. I understand that there is no perfect replacement, but anything passing would do. For example, I tried the microwave cake and with normal flour it didn't leave the siphon (it did cook ok, but had a really short lifetime).