Anonymous Modernist 10

Jonathan said:

Your class sounds intriguing. What else are you making? Are you doing demonstrations, or will your students be cooking as well? For your foam, you should try adding 0.8% gelatin to your mixture in addition to the xanthan gum. It will stabilize it quite well when it comes out of the siphon.

FoodCanon said: It will depend on what cut of meat you are using. From your recipe, it does, indeed, seem like this is more of a brine than a marinade. If you have a tough cut that requires a long cook time, you can brine and cook it sous vide at the same time. A more tender cut though would mean that you would have to brine it first and then cook it sous vide. I agree that for the end step, a high heat wok or grill would be ideal.

jmelanson said: Were able to squeeze out any jus at all?

We use the Worthington MAP/ Pro that you can buy at Lowe's. edit: formatting.

jfkriege said: Hi Joshua. First of all, I would recommend still using an RH sensor. The moisture/quantity of the food as well as air circulation will affect your outcome.

The Methocel helps to stabilize the foam without modifying the texture very much.

lachyg said: Hi lachyg. Where is "here?" Rock salt is not a stronger salt, as all salt is the same. The difference between different types of salt is the size of the granules. What happens is that the salt draws out the liquid, but then eventually, the liquid dissolves the salt. The size can have an effect on this. You may have just put too much salt on, as the difference in size may have affected your judgment of how much to use. You can definitely use the same method for chicken. Chicken is a more tender meat, however, so you would only want to cure it for about 2-3 hours.

Yes, you can do it with the same result. Ryugin in Tokyo has done it. It will depend on what type of liquor or wine you use, though.

Oh no! I'm sorry to hear that it didn't work out. Yes, you should keep the ricotta wrapped in cheesecloth while drying. This allows the right balance of drying and retaining moisture.

You need glutenous rice flour to make mochi. Mochiko brand glutenous rice flour has an excellent recipe on the back of the box for mochi. ETA: you could probably also try Googling "Mochiko mochi recipe" or something similar if you wanted to use the recipe with a different brand of rice flour.

floridafoodie, Our recipe is really more of a ginger cola, closer to a Coca Cola type drink, which does not need any fermenting. We use essential oils and fresh ingredients for the flavor. We do love fermentation though. I think it's fascinating! There is a whole discussion of it in volume 3.

Hi ayhan, We hate dumbing things down, as we love precision! But all stove tops are a bit different--they are all calibrated differently--which is why we say "low" heat as that is sort of universal. Most people who have worked with their burners regularly know if theirs is a little hot or cold, even if they haven't calibrated it. It really means the lowest setting on your burner.

ChrisZ, Chris Hennes is right that you wouldn't want to use lecithin powder. You need the fat and their water content (for a lubricant) of the egg yolks. You can try using your leftover egg whites for meringue, macaroons, or fruit soufflés.

Rabbit seems to be the black beast of mol­e­c­u­lar cook­ing!! every­body online seems to let you know that you get mushy tex­ture if cook for to long ? You a right about that! The reason is that cooking a gamey meat sous vide can have enzymatic issues that lead to that mushy texture. If you cook it at hotter-than-core cooking (see below for the loin example) it will speed up the cooking time and that should help. Can‚’t find water bath timetable and tem­per­a­ture table guidance online for that won­der­full piece of meat "le lapin". Any advice from you guys on how to get it texture right ? You will want to cook the rabbit loin and shoulder separately. For the loin, our favorite way to cook it sous vide is to cook it in a 72 °C / 162 °F bath until it reaches a core temperature of 59 °C / 138 °F (keep your probe thermometer in in order to check the core temperature periodically). This is for a pink coloring. For a shoulder, cook it in a sous vide bath at 66 °C / 151 °F, and hold the temperature for about an hour.The texture will be tender and flaky. I am plan­ning to do my mother’s recipe "le lapin , moutarde and mush­room casse­role" Is it dan­ger­ous to cook mush­rooms or cream below 70°c for longhours ? No, that is fine.

To answer your questions... 1. The 0.7% salt should be in proportion to the ricotta you get. 2. Yes, you are exactly right. Press it in a small basket with a little weight. 3. You should be hanging the ricotta in the refrigerator. Let us know how it turns out!

We just recommend adding more water until the dough is workable for this style of pasta. Adding more oil would be fine but then the dough would only be suited for making fresh pasta.

That's an interesting thought. What kind of dough are you making?

Judy said: Hi Jenny. I take it you're the curious reader! Option 1: Unfortunately, you cannot always simply blend storage with preparation, which is what you are trying to do here. Salting a meat long before cooking will preserve it quite well but also modify it‚’s texture completely. Think about the texture of steak versus the texture of brisket; curing (which you are doing by salting the steak) makes meat firmer and that may or may not be your desired sresult. If you want that fresh tender texture, it is best to buy the meat soon before you cook it or freeze it. Option 2: That could also work but, again, keep the texture in mind. You are essentially pasteurizing the meat but it is not ideal for the final result, especially with tender cuts such as fillet or steak. Braised meats such as short ribs, beef shank, oxtail, etc. are perfect for this approach. Option 3: This will yield the best results for tender cuts, like your steak.

Potency is based on refinement of the raw product. All types of xanthan have different thickening potential because of this. By nature all xanthan will be food grade but because it may have been stored or processed alongside other ingredients that are not food grade Sigma cannot always designate it as food grade. It will say so on the MSDS sheet. CP Kelco at Tic Gums are also very good suppliers of xanthan and should be available online