kostbill

Experimentation mainly but I also want to follow some recipes exactly as written.

Has anyone tried it with success? It is very simple, but I cannot make it work. After two hours in 80C sous vide, the paste is a hard, reddish in color hard paste that cannot be mixed. I searched in the errata but didn't find anything. Any help? Thanks.

Alex the reason I posted the question is because I am frustrated, how can such miniscule quantities contribute? I understand that very small things added together can make someone like a dish better than the other, but it seems not possible to me. Anyway, I will try the recipe two ways, I think I will omit the allspice, because it is the smallest quantity. I already asked a couple of friends to be my blind test subjects. I will try the blind test suggested by the modernist cuisine book. I will report back the results, if anyone cares.

So I have this recipe from the modernist cuisine, the pork tenderloin in juniper brine. The juniper brine has 500gr of water and of course salt and juniper. Then it also has some other things in very very small quantities. For example, malt 2gr, hops 0.8gr, allspice 0.25gr etc. My question is, if I do a blind test with a batch that contains all the ingredients and one batch without the malt, allspice and hops, will anyone get it? It seems high unlikely, that someone will say: "this here has a more malty flavor". Of course, I am not an experienced cook, I am a very bad cook with very little experience, but still, we are talking about 0.8 grams in a 500 gr water solution, which will be mostly thrown away.

It was easily pipable before I baked it. I will do it again.

OK, so I tried just the mousse and I hated it. It has a consistency of egg whites. Robenco15, was it creamy at all? Mine is by no stretch of the imagination creamy.

Thanks, going to try it.

Is it the small layer between the meat and the skin? I like that you spooned the sauce like in the photo! Is the sauce the same? Was it good? It is mostly fat, so it should be good.

Thanks for making me feel better :).

Thanks! I am a complete idiot. In my defense, as Dave the cook wrote, it is not written in an easy way. Anyway, thanks again!

Hello. This recipe from Thomas Keller looks nice: https://cookbookreview.blog/2020/11/26/the-whole-bird-by-thomas-keller/ But I have a question. In the mousse base, he doesn't cook the raw meat. Am I missing something? I can understand if he is using raw beef, but chicken? He doesn't even say to boil it for some seconds in order to get rid of potential bacteria or whatever on the surface of the muscle. Any idea? Thanks.

I am looking for Thierry Marx's liquid quiche recipe. Anyone? Thanks!

Yes this is correct. I didn't notice that. So then I will close the lid. The other problem I have is that I cannot find Propylene glycol alginate here in Greece, so I will go with gum arabic, it can tolerate low pH and I will mix it with some xanthan that can also tolerate low pH. Anyway, I have very low expectations about this. Thanks for the answers!

Thanks for the answer. The recipe also does not mention to put the lid on. Perhaps the purpose of this, is to apply pressure on the lemons. No idea why.

Hello. I want to cook the eggless citrus curd from MC (4-234) but I don't understand the first step. I also tried to find it online, but I cannot find any reference. There is a broken link here in egullet, but no matter how much I searched, I couldn't find any implementation. So, the recipe starts with whole lemons, in a mason jar, inside a pressure cooker filled with 2.5 cm of water. Questions: - No water or any other liquid in the mason jars? - Should I close the lid of the mason jar? - I don't have access to mason jars in Greece. What else can I use? I imagine that, if the mason jar is left open, then I could use any other jar strong enough to hold the pressure. - If the mason jars are a must, then perhaps I could cook the lemons in a different way? Roast them? Sous vide them? Thanks.