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Anonymous Modernist 3840

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  1. I have used second hand lab circulators for several years, just clean them well and use acid and base wash cycles i.e dairy cleaner and clean with a solvent like alcohol to be thorough. As long as the food is sealed in plastic i wouldn't worry. I was told by an engineer that it is exposure time multiplied by concentration that we should worry about, get the concentration low and the exposure time can increase. My circulators had mineral scale on them indicating water was the main solvent heated. I hope this helps.
  2. I think MC could give desserts a very fresh and healthier perspective. How do we enjoy the most taste yet do without the gluten and sugar that is used as a filler so much of the time. It doesn't have to be the focus, but a chapter on creatively redefining desserts would be well received i would think.
  3. Well done. I have friends who have built several of these and they are great. The souse vide is the most useful modernist device in my opinion.
  4. I have seen this with tri tips. It could be the difference between where the animal is on the meat grade scale; choice, select etc... It could also be the way the animal died, stress, injury, pain. It could also be how the carcass was treated, how long it sits, if rigor mortis set in. You can see this in bratwurst or other sausages, if pink when uncooked it was ground up before rigor mortis set in, red darker colored sausage was ground after rigor mortis set in.
  5. That should work. I have done the same over the kitchen gas stove by removing the metal grate and placing the wok right on the flame. Just keep turning the wok to get the sides seasoned. I recall reading somewhere other than MC that the best oil to use is flax seed oil, as it has 3 double bonds and it will react and bond with the metal better than any other oil. Aparently polyunsaturated oils make a better carbon steel bond than monounsaturated oils. I don't recall where I read it perhaps "on food and cooking" by McGee.
  6. I smoked the pastrami using hickory smoke for 4 hours, and I used 2 charges of wood shavings in the electric smoker. I then placed them in vacuum bags with the boiled/skimmed/cooled brine and sealed them. I then placed them in the souse vide bath at 144 degrees F. This morning I looked in at them and the water had darkened and smelled smokey. I was worried that one of the bags had leaked, but when I held them up there were no leaks. I don't know what happened. Could there be a smoke byproduct that can leach through the plastic bag into the water? Very strange.
  7. We are doing another modernist cuisine inspired event at Sector67 in Madison, WI this Saturday. We are doing the @72 hr pastrami and other fun things with transglutaminase, pressure cookers, microwaves, whipped cream siphons, etc... I was wondering if anyone has done other types of alcohol infusions using the whipped cream siphon technique. How does cinnamon taste when infused into vodka? Should I use whole sticks, or crush it first? Also, if we were to use nutmegs whole or broken up, whould there be any danger in extracting the alcohol soluble myristicin found in nutmeg? Perhaps it would be best to refrain from making an alcohol infusion using nutmeg? Does anyone have experience with this, or any other common spices that may have unexpected fractions extracted using alcohol and a siphon this way? Should we be cautious of this method with certain botanicals?
  8. I am making this recipe right now as well, I am in day 2 of brining at present. I am making it for our 3rd food event at sector 67 in Madison, WI. I have to make enough for 30 or so people, so I am using larger cuts of meat, as the short ribs that I could find were small presliced packages. It looked like tritip roasts were well marbled yet large enough to feed a group. I used a fork to make holes for the brine to reach the insides quicker in one of the tritips, but left the second one alone. I also bought a spoon roast and am turning it into pastrami as well. I will brine for 4 days or more and then smoke and cook. The questions that I also have are: What kind of wood, I was thinking hickory or apple., and how long should I souse vide the tritip? I'm leaning toward 2 days at 144f , instead of 3 days, as it may turn out mushy and to give the meat an extra day to brine because they are larger cuts of meat. Does anyone think it is necessary to go to 3 days? Also, is it necessary to use 15g of instacure #1 as the guy at the sausage shop said it is generally enough for 11kilos of meat when they are processing. Is it overkill?
  9. When we did our vacuum infused watermelon at sector67 it infused to the core of a 6 inch block of melon with dark pomegramite juice in just a few seconds. We haven't tried to do the same with pressure to see which works better, but it would be a good test that would visually show how well each method works. See pictures at: http://www.sector67.org/index.php
  10. Try it under vacuum and see if extracting all the water and ethanol makes it work. Also think about N-zorbit, could you mix it with that and then compress it into a solid?
  11. Has anyone attempted to use a vacuum chamber to dry the surface of meat in order to enhance the mailliard reaction? If so what equipment could a chef use, and would it be successful in getting a dryer surface than other quicker and easier methods? Would it be worth the trouble?
  12. I think that it is worth checking out what a sous vide could do with vegetable textures. The textures that sous vide produce are different from what steaming and boiling can produce in my experience. Can vegetables be done rare, medium and well done? Also, it would be worth checking out using vacuum infusions of flavor into vegetables. It works for fruits, would it work for vegetables? Could basil flavor be infused into tomatoes while they are raw? Can tomatoes be carbonated, and would they be worth eating that way? Mushrooms are porous enough to infuse, but would need to be weighted down I would think. I think a vegetarian could have a lot of fun with modernist techniques. -C
  13. We also made a lot of different types of carbonated fruits: pineapple, strawberries, blueberries, grapes, (all good), tiny bananas (so-so, didn't carbonate well), peaches (wow, very ripe and very good), pomegranite (carbonated well despite the thick skin, and tasted great), and the best of all kiwi fruit (amazing). We also had all the books out for people to look through, and they were a hit. We also cooked brussel sprouts in butter at 180 F, in the souse vide. We had 3 different souse vide baths going at one time, 2 of which were homemade setups. The sprouts were a hit btw. We plan on doing another food event again on April 13th, and will likely continue them regularly, as they are a bit hit.
  14. We held another Modernist inspired Science and Food Event at Sector 67 in Madison, WI this weekend. This time we had about 25 people and a lot more help, and it went very well. We made a lot of different hot wings. The regular sous vide wings from MAH were good, but could have been cooked a little longer as they didn't fall apart as easily as baked wings, but they crisped up well, the korean hot wings were AMAZING! We also used the torching technique from MC to sear sous vide lamb chops: WOW! The 3 creme anglaise recipes were: vanilla bean, orange zest with basil, and starbucks mocha powder, which we mixed in a kitchen aid with liquid nitrogen to make ice cream. The mocha was the best of all, but we used 40 g of mocha powder and it was very rich. We loved the mac and cheese recipe, to which we added lobster, that disappeared fast! Some members cold brewed coffee, others vacuum infused cherry juice into watermelon (too watery a juice was used) and that didn't work as well as expected. The whipping siphons got much use in infusing lemon grass and lemon zest into vodka (good) and coffee into whiskey (very good). The modernist merangue recipe scared me as it said to put the cooked egg white and sugar mix into the 1L siphon hot and then infuse it with 4 charges of nitrogen, but our engineer said that stainless steel was strong enough to handle the pressure. It came out very messily, so we put it in a water bath to cool and thicken up, and then it came out thicker after that. (It was good torched) Also, it worked well in the laser cutter, which incidentally we used to cut minced garlic as well. I will update you all in a bit with more of what we did. -C
  15. Trey, could one make colored gel noodles that would be one color in the broth and a noticably different shade out of the broth and still taste palatable? I just ordered a spherification kit from modernist pantry, and their site says sodium alginate only gels between pH 4-10. Would you end up making a lutfisk like alkaline noodle in an acid broth? Or how about just making a gel noodle with the color indicator in it, but vary the pH as you extrude it, so it looked like a multicolor skein of yarn in the bowl? Just a few brainstorming ideas.
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