Anonymous Modernist 310

Sorry, I was sure that I put the link http://modernistcuisine.com/docs/ModernistCuisine_KitchenManual_Index.pdf Good luck LF

You can see that there is a slight yellow/orange hue in the tomato water in page 366 of volume 2. I should probably remove the seeds before blending them since I dont use a Champion juicer... I'll do tomato water soon to try to do vacuum infuse bloody mary celery and see how it work out. I should probably do some extra to try the tomato-basil spheres since they're not too hard to do and look impressives.

What do you put it on to heat it? Me I'm fearful of breaking/scratching my induction cooktop by accident with that heavy piece of steel...

On my side I got clear (With a orange hue) tomato water by mixing the tomatoest with Pectinex SPL and centrifuging around 3000g for half an hour.

When you're seasoning your pans and wok they all turn brown/black. They probably just put a slight coating of oil/wax to prevent them rusting. They also recommend seasoning them with oil one in a while.

Never tried the recipe but it may make sense since it's about the right temperature for a rare tuna or salmon. (Mi-cuit, half-cooked in french)

It's in the same order as in the book. But that's not a great help. We could download the index of teh kitchen manual but since they reorganized the website there is no direct link.... If you know what you're looking for you can still find it: http://modernistcuisine.com/docs/ModernistCuisine_Vol6_TOC.pdf There is also an extra copy of the index that I find usefull. So that I don't have to always look at the end of volume 5 http://modernistcuisine.com/docs/Modernist_Cuisine_index.pdf The errata is also available. (If you got the first edition) http://modernistcuisine.com/docs/ModernistCuisine_corrections.pdf But the pdf is not up to date. (April 21st 2011) The most up to date errata is march 12th 2012 http://modernistcuisine.com/corrections-and-clarifications/ Good luck Louis-Frederic

Hello Luis, Welcome to the forum. I can only add that I finally got my chamber vacuum machine last week. It's working like a charm. The delivery was right on time and the service outstanding. Even after the sale ;-) I just hope for you that the shipping charges are better to Mexico than to Canada! Louis-Frederic

Some flavors are also solubles in alcohol.

To make a mocktail and not just a mint lemonade you should add some "bite" to replace the rum. You want something complex that you will sip and not just a thirst quenching big drink. Try making a coriander syrup, a hot pepper syrup or a ginger syrup to add to the drink. You could even add some bitters if they're not afraid of a single drop of alcohol...

I'm in the same situation as you with the Cuisinart attachment. It work OK but not that great. Especially when you use it to stuff lamb intestines for breakfast sausages...

I tried that recipe and the results were interesting. I didn't vacuum pack the pasta and didn't get any oil problems. I believe that my biggest problem was doing fettucini with a rolling pin and a knife... Unequal thickness didn't give the best texture but the taste was good and they hold well to cooking.

From order to delivery it took 8 days but I had specified that it was to be delivered by a specific date so that I can get it on my next trip. (It arrived 10 days early!)

Had a great meal, we loved the city. We slept at the Strand hotel just the other side of the canal from Noma. I should start a new tread with the pictures of that meal!

Hello Mike and Artur, Welcome to Montreal. It's hard to give you recommendation without knowing what you're looking for exactly. It can simply be a visit to Fairmount Beagle http://www.fairmountbagel.com/ The chicken sandwich at Cocorico just beside Schartz Or a full 10 services meal at Laurie Raphael or Toque http://www.laurieraphael.com/en/Restaurants/Montreal/Menu/Soiree http://www.restaurant-toque.com/en/Tasting-menu.php I can recommend you the best coffee, one of David Chang's favorite restaurant or great ethnic food. I could probably go on for hours. Tell us what you're looking for and I'll try to recommend something! Have a good weekend Louis-Frederic

Unfortunately in vacuum conentration is the opposite of vacuum distillation. It's much more difficult to keep the volatile part!

Artur, The mail address you can use to reach me is lfmichaud on gmaildotcom Good luck Louis-Frederic

testek.ca seem to have lot of interesting stuff but they are a bit on the expensive side. Especially for the additives. But still a good adress to have. Thanks Louis-Frederic

Hello Artur, Unfortunately I had problems finding stuff locally. Sometime you're lucky and find it locally but I mostly buy online. The shipping costs are often killing us so I try to make a big order and share it with friends. If you're looking for ingredients I have many of them and would be happy to share them at cost. Feel free to contact me. If you're looking for specific hardware or ingrediens in Montreal area. Tell me what you're looking for because I go everywhere from hardware stores to winemaking places to find my things... Good luck Louis-Frederic

Usually people prefer a looser burger. The baggie should be OK. If you have problems with your back floating you can easily put a couple of stainless spoons at the bottom of the bag to make it sink. Good luck Louis-Frederic

Thnaks for your clear answer. You should receive an order soon :-)

The Sous Vide PID will be perfect. Just make sure you have a water pump or don't fill your bath too much. After the sous-vide setup. The first thing I would buy is a pressure cooker. After that it depend on what you like to cook/experiment. It may be the new steel plate for the pizza, a good blender or a syphon. Have fun Louis-Frederic

I was wondering the same thing but I think they made their final decision http://modernistcuisine.com/baking-steel/

Thanks Doug for the info, I'll spend some time in May in the USA. I plan to order the VP215 and have it delivered to a US address. Once there I would like to test it. I suppose I'll need to put the oil in to test it and remove it to bring it back? They don't talk about removing oil to move the machine in the manual. I suppose that I can put the same oil in when back home? Do you have a recommendation about the thickness of the bags? And finally would a two weeks lead time be sufficient to order and be sure that I receive the stuff? Sorry for all the questions ;-) Louis-Frederic

You'll need to experiment. There is no exact conversion between the two pressure. Did TeFal tell you the pressure of the two other settings? It's not only the taste that change, it may also the final results in taste and colors: http://www.cookingissues.com/2010/01/27/pressure-cooked-stock-2-changing-pressures-playing-with-chemistry/ Here's the most interesting part for you: "You can see that higher pressures = browner color. Chicken and veal stocks reacted similarly at the same pressures, so I‚’ll discuss them together. Confirming our previous results, stovetop was better than 15 psi vented, but not as good as 15 psi. The aroma of 15 psi vented was superior to both stovetop and 15 psi unvented””bizzare. 20 psi had a good aroma, some thought better than 15 psi unvented, but its taste was muted. The 24 psi stock was the brownest by far, but smelled and tasted dead. We need to run tests between 0 and 15 psi to determine optimum pressure." Good luck with your tests. keep us informed! Louis-Frederic