Anonymous Modernist 310

I would be happy to buy some from you or even better trade it against other products that I have to much of!!! :-)

If you want to have a good idea of the options to cook a whole turkey sous vide there is an excellent serie of articles by Dave Arnold on that subject: http://www.cookingissues.com/2009/11/18/daves-effort-to-stop-ruining-thanksgiving/ http://www.cookingissues.com/2009/11/25/turkey-time-part-2-buying-the-turkey/ http://www.cookingissues.com/2009/11/25/turkey-time-part-3-how-to-cook-it/ http://www.cookingissues.com/2009/11/27/turkey-time-4-thanksgiving-day/ Even if you don't go whole hog with a bionic turkey and two recirculator there is a lot of interesting informations.

According to the manufacturer "National Starch recommends Ultra-Tex 3 where a very smooth and creamy, glossy texture is required. Ultra-Sperse 3 offers the same textural and taste benefits, combined with the additional benefit of exceptionally easy dispersion for instant applications without lumping." http://www.thefreelibrary.com/Ultra+creamy+dairy+desserts.-a0110918012 Tell us how it works out

You can get the equations from Douglas Baldwin site http://www.douglasbaldwin.com/sous-vide.html#The_Mathematics_of_Sous_Vide But it's been much too long since the last time I played with partial differential equation to offer any valuable help but I would be interested in the results...

We're looking for any kind of memorable meal. The price or the type of meal is not really a factor. Usually we plan our trips around restaurant reservations but in this case we're travaelling to a city where we don't already have restaurants planned. The Black Hoof was already on our list of place to maybe go and Arcadia look interesting. We don't find Acadian restaurant that often!!! Thanks Louis-Frederic

Going to Toronto at the end of the month I was wondering if somebody had a recommendation for great restaurants. Thanks

If you want a little bit more details and more recipe ideas you can consult the hidrocolloid recipe collection: http://blog.khymos.org/recipe-collection/ Good luck!

No problem on my side boubling the recipe of pasta. I never tried with more thant that.

Thanks for the link. More stuff on my want list!!!

There is an interesting article about salting meat in sous vide cooking at Cooking Issues http://www.cookingissues.com/2011/10/12/to-salt-or-not-to-salt-%E2%80%93that%E2%80%99s-the-searing-question/

I had an incredible meal at Alinea and a great but unequal experience at Moto on my last trip to Chicago. Otom is closed but they now have an Ing restaurant instead and it seem to fit exactly with what you're looking for! For more information you can chech that article. Bon appetit!

Interesting project! I would like to see pictures of your modifications of the lid. If I understand correctly with the 25psi relief valve we should be able to reach 130C at sea level.

Really nice presentation! I would probably just ty to include the salt and the baking soda container in the pictures since I'm not really good for identifying white powders by look alone... ;-) I've done most of these shortcuts myself and always got good results. I'm just suprised how much more orange your final result is! Mine is much more brownish but I supposed that's probably the 50min vs 20 min...

And what's even worse is that the pdf version available on that page is dated April 21 and a lot of erratas were made between the 21 and the 26... I'm usually working with the printed copy.

What's interesting with Modernist Pantry is that it's the only place online I found where you can get small formats of Activa. (I'm waiting it to arrive!)

Maillard reactions can happen in already cooked meat or aliments. Best example is when you do a toast you're making Maillard reactions on an already cooked bread. The only thing to be careful is to not overcook your meal!

Thank you for the great recipe and the good information aboutmethyl­cel­lu­lose Robert Jueneman said:

pear tart said: You're absolutely right. If you look at the errata: It's always a good idea to keep a copy of the errata on hand and take a quick look before starting a recipe. Unfortunately the downloadable pdf errata is not up to date with the online errata since april. The only other thing is that you need to be careful to not heat the pressure cooker too much. You're not supposed to have steam coming out continuously. Good luck for thanksgiving

Good recipe, easy to do. Just a little bit too sweet for our taste. I will change the type of onions next time to try to correct that. (I used vidalia) The amount of water is not very important as long as you have enough. and you don't go up to the jars neck. It will just take longer to get to pressure with a larger amount. Just make sure that you don't tighten the jars cap. Bon appetit!

Thank you I'll use that technique the next time. Is there a problem for using it with dishes? Burning the Creme Brulee for example.

I haven't tried the MC duck confit yet. But in my case when I do a duck leg binge I take the bags and put them dirrectly in the freezer where I can keep them for months with no changes in taste/texture.

Nice touch presenting the recipe in the MC format!

That look like a great class! Keep us informed with the results

To reduce the food cost you could reuse the storing liquid in your next batch of spheres. You could probably have the calcium in it since there is no free aginate to react with.

I have a MAPP torch but I haven't seen any recommendation on how to use it in the kitchen. Since it's hot enough to theoretically melt any kitchenware I'm wondering about how to use it. Until I'm more confident it will be outside on the BBQ grill. But how do you use your torch? Thank for the info