Anonymous Modernist 5626

A friend of mine recently made a recipe for cupcakes she found on the internet. The idea was that they were "Irish car bomb cupcakes". (classy, i know) The frosting had bailey's and a bit of whiskey and the cake had a ganache that wasGuinnessstout flavored. The cupcakes were very good but the bailey's was not verynoticeableand the ganache just tasted….boozy. Overall it was a bit boring, like the liquors weren't providing any flavor beyond just the punch of the actual alcohol. I think that this is a perfect idea for a modernist cuisine type solution. Does anybody have any ideas for a way to incorporate these types of alcohol into a baked good without losing the distinct flavor and texture that makes them unique? I would think it would involve some sort of gelling or stabilization to preserve the structure and composition of the alcohol as it is baked or constructed, but as a new face to modernist cuisine, I will defer to the experts! Thanks!

so, i just made my first sous vide steak. I vacuum sealed it plain and cooked it for about 1hr 15 at 57C. afterwards I seasoned a bit with salt and pepper then seared with a blowtorch. I thought it came out very well, but I'm not sure if I went about the seasoning the best way I could have. Do you guys have any advice on the best way to season a steak you will be cooking sous vide? Do you season before the low temp bath or after?

I love my copy of MC, but unfortunately, I can't take it everywhere. Does anybody have a favorite MC or culinary science podcast? I love listening to podcasts when I drive and I think this topic could make for a great series.

It might be a nightmare to program, but it would be fantastic to have a parametric recipe calculator. For example, I want to make the mojito spheres, but I only have 1 gram of one of the ingredients. How much of everything else would I need? I know that the point of the parametric recipes is that these calculations are easy to do, but it might be a nice touch!