Sam Fahey-Burke

You need to take the steak out of the bag because it’ll taste too strong if you cook it in the fish sauce.

Hi Richard, We used a 5L pressure cooker for the cutaway. The important point here is to never fill the pot more than two-thirds full, regardless of cooker size. Sam

Hi Richard, We used a 5L pressure cooker for the cutaway. The important point here is to never fill the pot more than two-thirds full, regardless of cooker size. Sam

Using ripe bananas, we freeze them and then cook them in the peel. The outside will turn black, but the flesh should stay nice and white. It will never be bright yellow, though.

Sharif, Trisodium citrate dehydrate is what we use.

In general, at least 0.5” is usually safe.

We have a few recipes for this in Modernist Cuisine at Home. The Brown Chicken Jus recipe (page 92) and the Red Wine Glaze recipe (page 97) are both good examples to get you started.

It does seem like lot, but it’s actually a quick infusion. Weight, however, is always going to be the most accurate measurement to follow.

In Modernist Cuisine, we suggest smoking ribs at 65°C / 150°F for 7 hours, and then cooking them at 60°C for 48 hours. Finish the ribs with a blowtorch, or brown them conventionally (e.g., on a grill or under a broiler).

Hi Mikemac, Everclear will indeed provide increased extraction due to its high alcohol content. A good starting ratio is 30% vanilla beans to 70% Everclear. Le Sanctuaire sells high quality vanilla beans online, but it charges accordingly.

Hi, This is Sam from the MC team. You can usually find Lactisole on Amazon here: http://www.amazon.com/Super-Envision-Lactisole-Gram-Packages/dp/B005G0GFS0/ref=sr_1_1?ie=UTF8&qid=1338309054&sr=8-1&tag=modercuisi0f-20&linkCode=as2 It looks like they are all out right now, but there are other online shops that carry it.

Your best bet is to order it online, because there really aren‚’t any substitutes that work well. You can find it on Amazon.co.uk here: www.amazon.co.uk/Gold-Medal-Wondra-Quick-Mixing/dp/B0087C70H4/ref=as_li_qf_sp_asin_tl?ie=UTF8&tag=modercuisi-21&linkCode=as2&camp=1634&creative=6738&creativeASIN=0982761015

The Spaetzle recipe can be tricky. To help the spaetzle solidify, one trick is to make the mixture and then roll it into a log with plastic wrap. Tie both ends of the film tightly and submerge the log in a water bath set at 50 °C / 122 °F. This temperature is where the enzymes are most active. Keep the log in the water bath for one hour and then transfer it to an ice bath to chill. Refrigerate for four hours to set (the gelatin sets over time, not just by temperature). This should make it much easier to grate and fry the spaetzle.