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.

I really really like the taste of my melted cheese, I am using many different cheeses and it is fantastic. Most of the times I am going with 100% liquid to 100% cheese and 4% sodium citrate, as the calculator suggests. It works every time. There are flaws however: - The sauce does not have a body it is almost as it has no gelling qualities at all. It is only a think emulsion, it does not stick on the macaroni, unless it gets cold. - It is way too flavorful, I would like it to be more mild. So I am trying to make a thinner sauce and then add a gelling agent, such as iota or kappa carrageenan. Here I have two problems. 1. when I alter the rate of liquid to cheese, say 150% liquid or more, to 100% cheese, my sauce does not come together. It will be in a weird state, not like when trying to heat the cheese in plain water, where the fat leaks out, but something like water coming out of the cheese. The cheese will be melted but uneven, the thickest part will sink in the pot and the upper layers will be like cheesy water, but the fat will not leak. *Sometimes* this can be solved by adding more sodium citrate, about double the initial quantity (another 4%). 2. The procedure I am following for the iota carrageenan is simple, water, iota, hand blender, pot, sodium citrate, heat and then add cheese. Frustrating result: grainy as sand. No idea what is wrong. Any help in any of these two issues?? Thanks.

Thanks for the help dude!

Oh OK sorry for that, here is a link with temperatures: https://www.chefspencil.com/recipe/risotto-cacio-e-pepe/ "Put the grated Parmigiano and water in a large pan and slowly heat to 80°C (176°F). It is very important that the temperature does not exceed 90°C (194°F)" Anyway, yes I understand that he did what you also say, but you know, my questions were more technical, I just want to see what to search for, if I want to do the same with other kinds of cheese.

You mean that Massimo didn't mention specific temperatures? Even so, there are temperatures that the cheese/water mixture should not go above from. What is the explanation for these temperatures? For example, the proteins will do <something something> when above a specific temperature and so forth.

Massimo Botture created the famous cacio e pepe risotto recipe with the parmesan cream. I have seen the recipe online in many articles, and I don't know the original recipe, so for example, in almost all articles and blogs, the recipe calls for heating it up to 80C two times. I don't know if Massimo Bottura used some kind of special equipment so that we don't have to do that. Anyhow, what is important to me is the science of this. Why does it work? - Why up to 80C? - Why twice? - What happens above 90C that is irreversible? - Since we are heating up to 80C, is it reversible? - What are the three layers composed of? Anyone can help? Thanks!

I really want to improve the flavor of my chicken breast so I want to try to inject brine with fat and flavors. I would like to try brining with some hydrocolloids. The one example I found is this: https://torontofoodlab.com/2013/08/20/meat-tenderizing-with-a-carrageenan-brine/. However I cannot apply that to my chicken breast because I am cooking it sous vide, so the chicken will not reach the temperature needed for the carrageenan to gel. I am thinking of using Methyl cellulose, first disperse in hot water, then leave it for 24 hours in the fridge, then add salt, fat and flavors and inject it. I am afraid that until it reaches the 50C or 60C that the Methyl cellulose needs in order to gel, the liquid will escape. Any ideas? Thanks.

Thanks for verifying that.

What is the mark II? Is it a new design for the water tank? Two days ago, in Dave Arnold's podcast, where he had Scott Heimendinger, Scott said that they don't have a new design yet.

Yes this is the first try I am going to have. I didn't have the fridge dry in my mind, but I will do that. I tried that method in a pork belly. The skin came out crispy but the meat was overdone. But when it comes to pork belly, I don't really like the meat even when sous vide. I enjoy it in fat pieces, about 1cm and shallow fry in a pan. Also I cannot do that exactly with a pork hock because of the shape. I think I will get some pork hocks and do them in the oven before the anova oven arrives. This way I will remember the results more clearly and adjust my expectations.

No I want to cook it with the skin on. I know that the desired effect can be reached because I have eaten a very good pork hock. I am guessing that in the restaurant I ate it, they had a combi oven, so, here is a challenge.