Anonymous Modernist 12636

I tried this last week with dry aged steaks. The beef flavor was intense. I plan on doing this method in the future. Jbvc2, I don't know about chateaubraind. If it's too think I would be concerned with it drying out before the center comes to temp. In their recent blog post they did this with chicken but covered it in onions. I assume the onions provided moisture and prevented the chicken from drying out. Maybe you can use the same approach.

I've been looking for a FoodSaver for a while and this popped up. I think it's good enough to go for. http://www.homebrewfinds.com/2013/02/foodsaver-v3860-bonus-bags-free.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+HomebrewFinds+%28Homebrew+Finds%29

I meant the air pump. Just feed the tube to the bottom of the pot and the air bubbles will help with the flow of water. A while ago I saw cheap DIY instructions include that trick.

I've heard of people using Aquarium Pumps but haven't tried it myself.

Here's a recipe - http://www.creamright.com/blog/starbucks-secretor-not-so-secret-whipped-cream-recipe/ - Maybe the problems is confectioners sugar, or just using too much of it.

I would by the bigger package. It's easy to go through 50 grams. http://www.modernistpantry.com/search.asp?keyword=sodium+citrate&search=GO http://www.willpowder.com/sodiumCitrate.html

Yeast is everywhere. While it's not added by you the bread picks some up before it can ferment. The fermentation is what will add the bubbles. Most flavors from it will typically burn out during cooking. I'm thinking lactic acid would be one of the things that could last through the fire. It's rubbery here at our Ethiopia restaurants so I don't have a good idea of the texture you're going for. Reading around online about 'rubbery breads' people are posting different types of solutions. From adding more water to going with better yeast.

Since the Cheese Crumble can freeze for so long (and is so good) next time I will be double or tripling the batch to make the blending easier. I lifted the pan at an angle so the cheese melt was deep enough to put the blender in but it wasn't straight-forward. I didn't experience separation. For this recipe you were supposed to use hard cheese. If you used the soft Boars Head Gruyere this may have been your problem. I used Parm-Regg. that was rock hard. I did experience too much tapioca starch. The dough was crumbly and didn't roll out very well. I think it would be OK to add water to make it more pliable or next time just add the starch until it's the consistency you want. I used Bobs Redmill Tapioca Flour and that may have been the issue. If you don't like the taste of it then don't add it to the bake. I would try it again. My version tasted bready with a gentle parm flavor.

Yes! MC covers this in the wine section and left a blog post at http://modernistcuisine.com/2011/09/how-to-hyperdecant-your-wine/. You can use tools you already have to aerate your beverages; blenders! My wife and I dont' usually drink wine, but we've tried a few bottles to test the trick and find a big difference. Test's include non-aerated wine, wine that has been shaken vigorously for 50 seconds, and wine that has been blended for 50 seconds. Blended wine is miles better than the other two. You can find a hand/immersion blender for < $25. Well worth it, many other applications, easy to clean, etc.

Wife is out this weekend and I was thinking I should double batch Garlic Confit while she's away. Has anyone experimented with putting it in the freezer?

Let the Mac 'n Cheese cool for a bit then left for the party in a thermal pack. Sat in a 200F oven for an hour and a half before being served. A lot of thumbs ups and people preferred it to what they expected baked mac n cheese to be.

Thanks I hadn't thought of the 4 hr rule. It'll be at a friends house and they'll have oven on warm to prevent the temp danger zone.

I plan on making the baked version for a party this weekend. Worst case is that I make it and it doesn't get eaten for 2 hours. Will it be mush by then? I might be able to put it together at home and bake it at the party.

Start with the default pressure cooker variables,15 PSI at 250F. If you're over 1000F you'll want to look up the ratios to adjust for a higher PSI.

The book is more about presenting new idea's and processes. Now that you know Sodium Citrate can melt better cheeses you can apply that to your current set of recipes or explore. If you need to pay $150 to be told 'pour this over chips or a ham sandwich' then you won't enjoy the hobby very much. http://lmgtfy.com/?q=how+to+block+pop+ups