Zmaster

Has anyone had success with this? I also have the El Bulli collection, and while it is slightly different, less liquid/E4M and no xanthan, it is the same. I have been using different temperatures, 150oF seems to be the correct temp as it is at the top of the gelling temp for E4M, but not the texture of a gel I was expecting. I have also wrapped the bundle in plastic wrap and dipped them at various temperatures but again fail. My next attempt will be to freeze the bundles and see what happens. RED Freezing and then heating in a 190oF bath for ~90 sec worked much better, slight amount of chill still in the center but easily remedied. RED

Got my tracking number today, should be here on September 12.

I have made this one in the past and we really enjoyed it. You could easily lighten it up. http://kitchenconfit.wordpress.com/2008/09/04/jasper-whites-corn-chowder/

The last time I did a prime rib in the oven, we gave it a hard sear on the stovetop and then into a 200 F oven for about 5 hours and it turned out just fine. I cannot recall if we cranked up the oven or turned on the broiler for a harder crust, but I doubt it. We did remove the fat and made popovers with it.

Beautiful.... Any pointers or have you already discussed this?

Simon, I've made the MC version of it, and they call for the duck to cure for 10 h under vacuum. When I did that it was too salty for our tastes. We have now dropped the time to 5-6 h and that was the sweet spot for us.

72 h @62C pork cheek, Celery root puree, pickled apples and coffee butter spinach. The soup is a chilled tomato with basil oil.

philie, It was smoked.. 4 h at 77 C / 171 F. The original formula calls for beef cheek, but you could use any cut of beef, but the tougher cuts really benefit from the technique, beef tongue, brisket etc.

Here is a image of my second success at making MC SV Pastrami. This time I was able to locate two large boneless short ribs, each about 10 x 3.5 - 4 inches. Sorry for the bad cell phone image. Some say that SV is totally wrong for this type of meat, but they are not enjoying this right now. ">http://

Here is a link to cooking issues which they did various tests to get a nice crispy fry. It is a couple of years old and one the french fry recipes published in MC is Dave Arnolds. http://www.cookingissues.com/2010/04/27/the-quest-for-french-fry-supremacy-part-1/ http://www.cookingissues.com/2010/05/12/the-quest-for-french-fry-supremacy-2-blanching-armageddon/

Lawless, Those ribs look fantastic. I have done short ribs several time and I have had great success with Heston Blumenthal's recipe which calls for pre-salting, multiple baths with a final bath temp of 56 C / 133 for 72 h. When they were done, you did not need a knife to cut, and were not at all tough with a great beefy flavor.