danishfoodie

I kept it "asian style" so It's a fairly simple red curry and coconut sauce. The onions are caramelized to enhance sweetness and balanced with soy sauce and balsamic vinegar. Throw in some rice and you have a meal :-)

I did almost the same as you the other day. SVed a pork chop for 4 hours at 60 degrees © and finished it off by brushing it with oil and giving it a go with the blowtorch. It was fantastic!

Is there a "modernist ingredient dictionary" anywhere? As a home chef (even as a well-equipped home chef), I'm reluctant to buy the entire Modernist Cuisine (though I do have the 'at Home' version) as I do not have or intend to buy a chamber sealer, liquid nitrogen, centrifuge, pacojet, or other laboratory-style equipment. That said, I can get ingredients from Modernist Pantry or other online providers, so I'd love that information. Is there any relatively in-depth reference for modernist ingredients available? Modern Gastronomy A to Z is a good reference book. Take a looke here: http://www.amazon.com/Modern-Gastronomy-Z-Ferran-Adria/dp/1439812454 It explains what different ingredients do and how to use them.

Wow, after reading this thread i'm so looking forward to receiving my copy of MCaH! Cheers from Denmark :-)

I own one of these and it is actually quite nice for occasional use. Even though you can't do large batch cold smoking, it is fine for smoking cheeses, salt, vegetables and smaller pieces of fish. The smoke won't penetrate deep, but you can use it to create a Heston Blumenthal wow effect at the table :-) I bought mine here, as i live in Europe: http://www.mcc-shop.com/