Anonymous Modernist 708

Not overly Modernist Cuisine, but Otom (Moto's sister restaurant) did a $25 3 course deal on Tuesdays. Not sure if they're still running it but it was fantastic value for money.

I also built one and it works perfectly! Here is a link to it.

Mine is definitely stainless steel after inspection.

I made the stock today, made a few changes though. Added some shallots (like the broth), and increased the water % quite a bit and let it reduce down. Ended up with about 450ml of stock from 500g mushrooms. Looks and tastes great. Very impressed. What recipes can I make with this?

How can I tell? It feels pretty robust.

I've got all ingredients to make this tomorrow, apart from glycerol / glycerine. Is it possible to make a substitution? Do you know what its purpose is? I can see if I can find it locally, but I doubt it. Not as much stuff in Australia as there is in the states! Edit: Ended up ordering some 'pharmaceutical grade' glycerol from my pharmacy.

What could I replace glycerol with? I've got glucose, would that do? I'm not sure what its purpose is in this recipe.

Okay! I've finally found the mushroom stock recipe after much scouring of the book. I ended up finding mushroom stock referenced in volume 5, in the mushroom omelette's index page, it say it's on page 129. So I went to page 129, couldn't find a 'Mushroom Stock' title, yet saw mushrooms within the ingredients for the mixed grains recipe, and delved further. Turns out that mushroom stock is within that recipe! It's: 2kg of button mushrooms 100g grapeseed oil 800g of water. Instructions are within the recipe. So what do you think? Think this is the mushroom stock that is referenced everywhere else within the book?

Is there any reason why I couldn't put hot ingredients (scrambled egg foam) inside my cream whipper? I bought this model: http://www.ebay.com.au/itm/CREAM-GUN-WHIPPER-1L-PROFESSIONAL-DISPENSER-KA4700-/150602834437?pt=AU_Business_Industrial_Restaurant_Catering_Equipment&hash=item2310a0e205#ht_2658wt_922

Someone mentioned over at eGullet that they might bereferringto the Mushroom Broth on6Ӣ19, would be good to have an official response on this though.

Here is Australia. I'll give that a go then, thanks!

Mushroom stock is referred to in quite a few recipes, and said to be on page 6. I'm assuming that it is actually talking about vegetable stock, substituting mushroom as a majority, but I can't find these proportions. Does anyone else have any ideas on what to do when mushroom stock is called for? What have you done / made?

I bought one of the earlier kits from Chris, mush recommended! Chris, can the lecithin granules be ground down to just plain lecithin? Also, does anyone have a good source for locust bean gum?

I agree, this was fantastic. I ended up using rock salt as kosher salt is quite expensive here (!!), and after 10-12 hours it came out a tiny bit too salty. Is it the fact that I used rock, is it a 'stronger' salt? Or could I have just used too much or put it in for too long? Would I be able to confit chicken leg / thigh? The potatoes were very good too, although I needed to cook them for another 15 minutes.

What about the required temperatures? I'm a complete smoking noob, never done it before!

I'll experiment with the liquids, thanks! On page 192 of the cooking manual I'm reading 'Aged Gouda cheese, grated'. Is there an error in Volume One? I've got the second.

Looks fantastic! Is the gouda of great importance? I wanted to try a gouda /Parmigiano-Reggiano/ smoked cheddar mix. Would I need to make any adjustments? I've made it previously with the gouda / cheddar and it was fantastic, albeit maybe a bit too cheesy. Will give it ago again this weekend.

The gong bao chicken was fantastic. Although I found it to be incredibly chilli-ey, and I consider myself someone who likes a lot of spice. Most of my family couldn't eat it. I think the dried chilli's we bought might have been a bit more than the ones the MC team used. I also tried the tikka masala, but I was a bit disappointed with the results. I also found the picture of the MC's attempt very different to the recipes (theres was a bone in single piece of chicken).

I'm always on the scour for more blogs in which the authors write about their experiences with the Modernist recipes and techniques. Here's what I've found so far: Seattle Food Geek Jet City Gastrophysics Consumed Gourmet the eGullet discussion thread Does anyone have any others? Constantly on a quest to find more! Lachy

Great review. I'd love to read your review on volume two when you have completed it.

There are quite a few recipes out of the book that I'd really love to do, but I lack a smoker. Is there anything I can get that's not to big, and not to expensive? Yet still do the pastrami, ribs, all that stuff? Lachy