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

I made this a few weeks back and did not feel that the 12 g was too much. You can always add less as you are going to do but removing it would be next to impossible. RED

jhoanmathus, Just did 167 g of Anson Mills, Anetbellum Coarse grits with 668 g of 2% milk in a vacuum bag. Added the grits, milk and vacuumed, chamber vacuum, until the milk started flowing towards the sealing bar. I then followed the rest of the directions per the recipe and they came out just perfect. Upon opening of the bag the smell of the corn was amazing. They looked a little loose and had many clumps, but after adding them to a saucepan and heating on low, I was able to breakup the clumps and it thickened up very nice. I may employ a potato masher to help with the clumps next time, but other than that and a little salt, it was too easy. RED

Mia_1977 There are many options based on the plan you present but I would not vacuum the protein after the sear. I would put them individually in bags and submerse them in an ice bath until chilled. Warm proteins can boil under vacuum and become dry. You could also add some butter or other oil to the bag before adding it to the ice bath right after your main sear to add flavor and fat to the Venison. Other aromatic can also be added as well. After you have cooked them to the point of pasteurization, you could then also let them rest at room temperature for 15 minutes or so and then again in an ice bath to chill. Doing this you can prep these proteins in advance, and just a simple 20 to 30 minute reheat 55 C will bring them back to temp and ready for service. Other than that I see nothing wrong with your thought process. You may also wish to use any juices that are in the bags for a quick sauce. There are also many more options this is just my 2 cents. RED

Architeuthis, I too have a 7.4 quart Kuhn-Rikon and have to agree with both Judy and shawnpatric that you get what you pay for. The Kuhn-Rikon is quiet and so easy to use. I also have an 8 quart Pressure-Magic and really only use it to pressure-fry chicken and other items. Good luck.

Omar, This site has several probes that can be submerged. http://www.thermoworks.com

I haven't made the chocolate one yet but did make the Peanut Butter one and that was easy and tasted very good. Our next one we will replace the peanut butter with Nutella and then on to the chocolate one.

The batch I made on Sunday had no issues with burning at all. I used a Kuhn Rikon 7 Qt. pressure cooker on a electric stove. I also scaled the recipe to use a whole can, ~170 g of tomato paste. The heat setting never went above medium, and I stirred it until it started to bubble. I then added the lid, still on medium, and when it hit full pressure I turned it down to the lowest possible setting on my stove for 25 minutes, while still maintaining full pressure, 15 psi. I agree that it is too much of an onion flavor for my tastes and will cut it down the next time I make it. I will also puree it in our blend to help break us the seasonings as I think it is a little grainy. The batch I made was runny when it was at room temperature, but thickened up to a nice consistency in the refrigerator. I also think that this recipe is better suited for the BBQ ketchup variation and will be going that route next time P.S. Just pureed, the batch and It came very thick, must be the mustard, so I think that this is the way to go as the consistency is now the way I like it. On the downside, the onion flavor is now more pronounced.

I would agree. The wings and the marinade/batter are very tasty. The sauce needed a slight adjustment to meet our needs, but overall a winner.

Made this over the weekend and all I can say is WOW! Such bright and clean flavors that we really enjoyed it. The only mod I did, I do have a centrifuge but it is small, was to use the advice from Dave Arnold and his Cooking Issue radio program. Dave said to use Pectinex Ultra SPL along with the tomatoes, I used canned whole tomatoes, and blend them until the mixture warms. I then put this purée in a large piece of cheese makers cheese cloth and suspended it over a bowl in the fridge. After several hours a beautiful light yellow clear tomato water. After that I weighted out the tomato water and adjusted the recipe as needed for the aromatics. I then strained and added the pasta to it. For the pasta I used linguine. For those whom have had difficulty with the pasta, I have noted earlier that I have only done room temperature soaking. Well this cold soaked pasta took almost 4 hr to get to the stage I like it prior to draining. After that the recipe went as directed and we will be making this on a routine basis.

Thanks for the reply and I will try your method this week, unless we don't have power. Your solution makes complete sense and I cannot wait to give it a shot.