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Anonymous Modernist 14818

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Posts posted by Anonymous Modernist 14818

    [Modernist Cuisine at Home] Fish Spice Mix

    in Cooking

    Posted

    I followed the MCAH recipe on p. 137 for the Fish Spice Mix. I even had the N-Zorbit brand from Modernist Pantry.

    The recipe calls for 12g of this powder. The powder is very, very light so it ends up being a LOT of powder for the mix. In fact, my fish spice mix appears to be totally over-saturated by it. It just doesn't look right. There was no way to completely incorporate it. I'm probably going to scrap it and try it again with a fraction of the powder. Maybe 4g or so.

    Can someone verify that 12g is the proper quantity for the tapioca maltodextrin?

    [Modernist Cuisine at Home] Instant Chocolate Sponge

    in Cooking

    Posted

    From MCAH...

    This was a fast and easy recipe to follow. I wasn't totally sure of the whipping siphon process but what I did was: add the first nitrogen bottle, then discharge the air with the bottle right side up. Then I added 2 additional nitrogen bottles. The end result was lovely and it almost perfectly matched the photos in the book. It tasted great - not too sweet - light & fluffy. It was awesome warm out of the microwave. The fiance wanted some frosting so I gave her some on the side.

    It looks like quite a bit was left in the whipping siphon at the end but I imagine that's the nature of things with that particular implement.

    Overall a great success!

    [Modernist Cuisine at Home] Vegetable Stock

    in Cooking

    Posted

    I'm sure this is a total rookie question but here goes:

    In the recipe for Vegetable Stock, ice is listed as one of the ingredients. I presume that you should literally add ice to the bag of ingredients going into the sous vide, right? I mean, later, that same section of procedure mentions an ice bath. I just didn't want to confuse the two. Given that there is no other liquid I'm pretty sure you want to add the ice. It just seemed a little odd to me that ice is added instead of water. I'm interested in the reasoning behind that.

    [Modernist Cuisine at Home] Red Wine Glaze

    in Cooking

    Posted

    I completed this last night and enjoyed it with the braised short rib recipe (and the potato puree). A few notes from my experience:

    * I used the oil from 3 lbs. gnd beef but only used 2 lbs. of the actual gnd beef in the pressure cooker (1 lb. for tacos!!!)

    * I put all of the solids in a strainer in the cooker. This made it very easy to remove the solids prior to the cheesecloth straining.

    * BIG TIP: make the glaze ahead of time. Once you strain it (post-pressure cooker), put it in the refrigerator overnight. The fat will rise to the top and harden, making it very easy to remove prior to the final reduction. I had a good 1/8" layer of fat on the top that came off very easily all at once.

    * I think I over-reduced the sauce. I found that as it was reducing it really accelerated at the end there. Also, I was wondering how thick it should be. Given that it was over high heat, it was less syrupy than it is in the actual dish. In other words, I think you should plan for it to still be fairly liquid as you are reducing it. I'd stop a little short of where you might think you should given the "syrup" description. I ended up adding some liquid from the short ribs (I had about a cup of liquid in the vacuum bag after the 3-day cook) to thin it out.

    In the end the sauce turned out really well - it tasted great. Was it worth the high cost, time, and effort? Maybe not but it was fun for a one-time thing. I'll almost definitely pursue some other cheaper, less time-consuming sauce the next time I do this rib recipe but for the experience I highly recommend making this sauce at least once. At a minimum, I was just continuously surprised at how much sheer mass is involved in making a flavorful sauce from scratch. Pounds upon pounds of solids and liquids result in such a feeble amount of sauce!! That alone was very educational.

    [Modernist Cuisine at Home] Red Wine Glaze

    in Cooking

    Posted

    Hi Tom,

    Based on your PS, it sounds like you figured things out. I'm about ready to embark on this one. Any tips on the glaze? I noticed the ribs recipe requires double the amount of the glaze recipe. I presume you just doubled everything - do you think it would all fit in a 6 qt pressure cooker? How did you handle the ground beef addition?

    Thanks for sharing your experience!

    Dennis

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