Anonymous Modernist 7222

Esteemed colleagues, do you use trivets? I use a small (one of the smallest) Kuhn Rikon and 0.25l jars that I place on a shallow trivet that was included with my pressure cooker. I tried several variations of different garlic varieties, oils and herbs, and each and every time my results were very consistent. What you describe might be happening due to excessive heat near the point of contact of your jars with the bottom of the cooker. Try trivets! I should also note that I use gas stove, I slowly pressurise my cooker at low heat (no point rushing it) and then leave it on a very, very low heat ”” it's more than enough to keep the pressure. That way the bottoms of my jars aren't exposed to excessive heat.

After cooking several recipes from MC&H (and a few from the big MC) I noticed that the results are a bit more vinegar-y than everyone expects ”” including me. White wine vinegar, red wine vinegar, sherry vinegar ”” it's just too much of vinegar in all the recipes we tried. The only possible explanation that readily jumps to mind is that it is because I live in Russia and use European vinegars which might be more pungent than their American counterparts. For my red and white wine vinegars I use the Kƒ¼hne brand from Germany, my sherry vinegar bottle is Carbonell from Spain. Do my European colleagues feel the same about vinegar? Have anybody tried to figure out proper scaling for European vinegars? Anton.

After cooking several recipes from MC&H (and a few from the big MC) I noticed that the results are a bit more vinegar-y than everyone expects ”” including me. White wine vinegar, red wine vinegar, sherry vinegar ”” it's just too much of vinegar in all the recipes we tried. The only possible explanation that readily jumps to mind is that it is because I live in Russia and use European vinegars which might be more pungent than their American counterparts. For my red and white wine vinegars I use the Kƒ¼hne brand from Germany, my sherry vinegar bottle is Carbonell from Spain. Do my European colleagues feel the same about vinegar? Have anybody tried to figure out proper scaling for European vinegars? Anton.

Hello! I'm presently travelling and will be staying at Lyon for a day ”” does anybody know about a shop that might carry modernist ingredients? My French is non-existent so the Google is not of much help to me. Thanks in advance! Anton

Hello! I'm presently travelling and will be staying at Lyon for a day ”” does anybody know about a shop that might carry modernist ingredients? My French is non-existent so the Google is not of much help to me. Thanks in advance! Anton