Anonymous Modernist 7083

Looks delicious! Brushing the skin with clarified butter or neutral vegetable oil before the high temperature roasting should help with the crispness. Cheers, Aaron Verzosa

The amount of gluten and oil are accurate despite how different they may be from other variations (except for the barley recipe, which has the same proportions). Because of the different properties of coconut flour, the base recipe had to be adjusted accordingly (as did the barley recipe, for the same reason). We found with this formula that the barley and coconut noodles were closer in resemblance to the original Egg Noodle recipe. There are some things to keep in mind when developing this dough. It is important to use a mixer with a dough hook attachment and to develop the gluten for about 4 minutes on high before adding the oil. At this point, you can proceed to add oil a little at a time. Once the oil has been incorporated, turn the mixer to high and develop the dough for another 5 minutes. Depending on the type (brand) of double-zero flour you‚’re using, or if you‚’re substituting all-purpose flour, you may need to add up to 10 g of water to form the dough properly. If you pull a vacuum on the dough immediately after it forms, more oil will leach out. Therefore, it is advised to either chill the dough before vacuum sealing it, or simply wrap the dough in plastic wrap, and allow it to rest in the refrigerator. Some residual oil will still escape from the dough, but this is fine. We like to use a good amount of flour to dust the dough when working with it. We also flour our rolling pin and flatten the dough just enough to fit it through the widest setting on the pasta machine. Flour the dough again, if necessary, to avoid sending oil through the roller, and be sure to dust the pasta machine with a good amount of flour in order to minimize sticking. I hope this helps. Sincerely, Aaron Verzosa Research & Development Chef Modernist Cuisine

The best way to roast a chicken in MC is by using our combination oven technique (2·178)--not a rotisserie. I would suggest using whichever appliance will drop down to the lowest temperature. If your conventional oven will go as low as 76 °C / 170 °F, then we suggest using that. This low temperature, in our opinion, is much more critical than whether or not you are using a rotisserie oven or conventional one. With that said, the MCAH recipe calls for you to blanch and chill the bird three times and brush with soy sauce before drying. If this wass the recipe that you followed, then we suggest following it through. If not, we can‚’t say that the skin will be as crisp or brown when using the broiler technique from MCAH. The MC recipe calls to hang dry for three days while the MCAH recipe is only a 24hr maximum drying period. Depending on what was chosen, the technique will vary. With whichever appliance you choose, a 45-minute resting period before roasting at the increased temperature is a very crucial step indeed. This step allows the bird to rest and retain juices much more efficiently, which will allow you to carve the bird immediately after the high-heat browning step. Despite what exact parameters were taken prior to roasting the bird, I cannot recommend the rotisserie method at 95 °C in confidence, for at that temperature you may not achieve the desired texture we aimed for in either book. Hope this helps. Sincerely, Aaron Verzosa Research & Development Chef Modernist Cuisine