Anonymous Modernist 310

You get juice out of the meat and vegetables. If you're not venting your PC too much you shouldn't have yield problems since all the liquid stay in the pot.

Add 2g of pectinex per kg of fruits in the blender. Let the blender run until the juice get warm. Let it rest 15 minutes and after that you should get more clearer juice from your centrifuge. You can also use it to do better french fries but I haven't tried it yet! Good luck

Here's a good reference about what eggs should look like at different temperatures after 75 minutes. http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/ You also have a double page in MC and MC@H showing what eggs look like at different temperatures. If you want a video you can see it there http://blog.khymos.org/2011/04/23/perfect-egg-yolks-part-2/ it's important to realize that time is also important and not just the temperature. Good luck

Keep us informed with your new results!

If you want to stay on the safe side you can do twice the recipe! ;-) Seriously if you want to be carefull just bring your PC to pressure at a lower speed and monitor it so that you don't vent too much. Good luck Louis-Frederic

This device look quite interesting but you'll need lots of tests to understand what's happening inside. To check the temperature for "Sous-vide" use eggs between 60 and 70C and red meat between 50C and 60C. That should give you a good idea of what you can do. My own Pressure Cooker nigtmares involve my mother removing corn kernels from the ceiling... ;-) Good Luck

I had the same kind of problems doing the buckeyes recipe on this site. If the chocolate is too hot when you incorporate the pop rocks they all fizzle in the mix and they're is no popping effect when you ate them. The second batch I let the melted chocolate cool down a lot before incorporating the pop rocks with much better success.

I made the cauliflower soup and it was good. Did you make your own vegetable stock? The MC stock is very fragrant. The soup was good but once you add the recommended accompaniment it became very good!

It's funny because when I tried MC's vegetable risotto it was a little bit too runny coming out of the pressure cooker. I had to cook it a little bit more on the stove. (Still was great!) Do your multi-cooker warned you when it reached the proper temperature? Does it vent much steam when cooking? You could always put a little bit more liquid and it will probably solve the problem if the rice texture was ok. Good luck

Probably not enough viscosity in your tomato water. Try to increase the viscosity with some hydrolloid or even easier freeze your tomato water before putting them in a warm bath. Good luck Louis-Frederic

Hello, I got a Beckman TJ-6 with about the same capacity and the same g-force as yours and I did some pea butter a couple of time by spinning it for four five hours. (I haven't tried less time and adding a bit of water seem to help the process. Next time I'll probably test to see if Pectinex make a difference.) In theory if you spin something 27500/3900=7 time as long you should get the same results. But in practice it's not the same because some things won't clarify the same way at a lower strength for a longer time. But feel free to experiment because when you look in MC you can see that they just used what they had on hands. Everything is spinned one hour at 27500g! So feel free to experiment a bit and lets share our findings! Have fun Louis-Frederic

I only found the instructions in russian... But from what I can see you seem to be able to adjust it from 40C to 120C which seem to be OK as 120C is about the temperature od a pressure cooker at full pressure. The unit seem very interesting if it can keep it's temperature precisely. You would cover all your needs from sous vide to pressure cooker! The only problems are that you will probably need to unplug your unit for time that is not a multiple of 10 minutes and I don't think that you have an option for a rapid release but it should be perfect for stocks and soups. Keep us informed Louis-Frederic

For higher altitudes the temperature will be the same. It's the pressure that will change. What's the model of your multi-cooker?

The Errata is for Modernist Cuisine and not MC@H. For what I know there is not a second printing of MC at Home and no errata yet.

From what I know Morton's TQ is composed of about .5% each of nitrate and nitrites, 20% of sugar and 79% of salt. It's very different of both instacures. I wouldn't replace them one for the other.

I've got both of them and if you only buy one take the whipping syphon. I've done some soda with them. The soda syphon got a fixed nozzle with smaller holes. I wouldn't want to send an english cream thru that either!

I've got both of them and if you only buy one take the whipping syphon. I've done some soda with them. The soda syphon got a fixed nozzle with smaller holes. I wouldn't want to send an english cream thru that either!

I'm using the TS8000 with good success

1) the extra charge is to flush the headspace of the syphon of the air. It's specialy important when you try to carbonate things to maximize the amount of CO2 incorporated. 2) it should be ok. It's no problem if you put two charges in a .5L charger. The extra gas will just flow when you put the capsule. Good luck

1) the extra charge is to flush the headspace of the syphon of the air. It's specialy important when you try to carbonate things to maximize the amount of CO2 incorporated. 2) it should be ok. It's no problem if you put two charges in a .5L charger. The extra gas will just flow when you put the capsule. Good luck

Two of my friends have one and they're both very satisfied. Only problem that happened a couple of times is that there is no circulation and with a packed bath the ribs went bad and developped lactic acid. Just be careful when you put a lot of stuff in the bath!

Two of my friends have one and they're both very satisfied. Only problem that happened a couple of times is that there is no circulation and with a packed bath the ribs went bad and developped lactic acid. Just be careful when you put a lot of stuff in the bath!

Just one thing to be carefull for the PIP method is that you may dilute your recipe with all the steam. Probably if you do it in a mason jar you would be OK since it's covered.

I had a couple of extra bananas so thanks for the idea! First comment is taht they have really big bananas in Seattle because with 3 of them I had only 350g. (70% of the recipe) I was a little nervous following your experience but I followed the recipe exactly. It came out a dark brown color. It was great and I will plan to have more extra bananas in the future! Two points to try to help you. The first one and what I think is probably the cause of the problem. Maybe you kept the burner too high during the cooking and your PC vented the steam. There is not that much extra water in that recipe and if you're venting for 28 minutes it may cause a problem... If that's not the case since there was not much content at the bottom of my 6.5l Kuhn Rikon I didn't put the power to the max to bring it to pressure. My induction cooktop is quite powerfull and I was afraid to burn the bottom before having enough pressure so I di it at ~70% power and it came off perfect. Hope I could help you a bit, keep us informed of your next results Louis-Frederic

Very interesting product. Did you try it? Thanks Louis-Frederic