Anonymous Modernist 5246

cfpaquet, Citric acid will not work. If you search the forum you will see where others have tried to use it. I am surprised that you think the milk was the problem. I have made it with milk, beer wine and combinations of all of them without issue. Could your milk have gone sour?

For me its all about comfort. If the knife does not feel right, then I am not going to use it even though it may be the sharpest and long living knife in my set. With that said, I prefer Japanese knives for their balance, style and most importantly, they fit may hand. When I buy a knife, I usually have a shape in mind, but when I pick it up, it should feel right in the hand, if it doesn't then it goes back in the case. The only one that I bought site unseen was my sin Watanabe Kuro-uchi Guto 180mm. It maybe the best knife I have ever bought along with a great maker.

Finally got around to making the Spaetzle and it was a complete success. I set it in the bath for 90 minutes, my log was about 2 inches in diameter, then in an ice bath to chill and then overnight in the refrigerator. I cut off a chunk and fried it in canola and butter and it browned up and tasted great. I then grated some, and add them to the pan to brown and they too were great but they did stick together somewhat. I thank you for setting me down the correct path as I have been wanting to incorporate this to many of our dishes. Do you have any grating tips? I didn't do it over an ice bath as suggested but will try it later today, but any other tips would be appreciated.

Finn, Just for clarification, if something is hard to prepare, why would that discount it from tasting good? The coconut noodles had a light coconut flavor that I can think of various dishes to pare them with. Just having them plain with a little oil and pepper would also be fantastic.

Anjana, Thanks for the suggestions as those would be the route I would have gone if I were to try the recipe again. The breasts and thighs were cooked via SV to those temps but alas the damage to the protein was already done. My main point of posting this was to see if anyone else has made this recipe following the directions prescribed by MC, and if they did, was it a success.

Not sure if this is your issue or not, but suppliers can expose "red meat" to specific gases to make them look fresher than they may actually be.

Made the Chicken Tikka Masala MC 3-204 and found that 12 h of marination was too long for our tastes/texture. Has anyone else tried this recipe?

CJM, I had the same issue and my bags did not leak. It will continue to leach though the bags until you pull them. I guess one could double bag them? The smoke aroma was obnoxious to me coming out of the bath. I kept changing / swapping baths when it got too strong. The came out just fine by the way... Here is an image of it.

Maxmojo, There should be no need to Jaccard the meat. I also did short ribs and they came out fantastic. Be forewarned that the "smoke" aroma could permeate out of the bag into the water bath. I also used a combo of apple and cherry, but I think that any wood will work. CJM, I would think that the 15g is based on the amount of brine that they recommending on making. I followed the recipe, and would say that it did not affect the final product. Also, I do not think that it will turn out mushy based on the amount of salt and cure that is in the brine. RED

Just made the coconut noodles from MCAH, page 123 of the kitchen manual and while not a complete disaster it was close. While the recipe did not appear to be out of order based on others in the book, upon trying to roll it out it was obvious that there was too much oil in it. The recipe was followed to a "T" using two scales to get accurate weights. After an hour in the fridge under vacuum one could see oil seeping out of the dough and into the bag. I was able to roll a small portion of the dough, getting my pasta machine slicked with oil as were the surrounding counter tops. I cut them into fettucine and after a 30 second boil, it was again apparent that something was not quite right as the noodles did not hold together very well and broke apart. Just wondering if anyone else has attempted these? I will make them again, but I am planning on swapping the weights for the Vital wheat gluten and the oil, i.e. 53 g of Vital wheat gluten for 7.5 g of oil. Any help would be appreciated. RED

adrian, I have always added the liquid lecithin to the fat, and incorporating it in the fat, prior to adding the rest of the ingredients. The stuff is very odd, but I have found that Dawn dish soap does a good job. RED

jbz711, I have zero knowledge on a rotary evaporator but Dave Arnold from Cooking Issues, http://www.cookingissues.com, has one and is quite knowledgeable on this subject. He also has a radio show where he answers questions. Congrats on getting one though and good luck. RED

jbz711, I have zero knowledge on a rotary evaporator but Dave Arnold from Cooking Issues, http://www.cookingissues.com, has one and is quite knowledgeable on this subject. He also has a radio show where he answers questions. Congrats on getting one though and good luck. RED

When I made it a while back, I did not cook it before adding it to the cream.

We really liked the flavor and we will be making it again. I made half a batch and that was way too much for the two of us. The one thing that we will do different is that I will grind everything separately or just use a food processor. I used a coffee grinder and it was mostly powder with little texture from the nuts and seeds. RED