Hello guys,
Ive been lucky enough to be able to find this forum discussing modernist cuisine book. Its been 4 years since last post in this discussion so I am kinda pessimistic if I get any feedback at all. Past few days Ive been browsing forums, trying to gather anything concerning Mushroom swiss burger - unfortunately, there is not much to find except Chris Henesses take on this recipe which Ive found very helping but he decided to skip all the veges such as sauted maitake mushrooms, compressed heirloom tomato and smoked lettuce.
If you guys are interested, I would like to ask you few questions concerning this recipe. Any kind of information is very appreciated. I am looking forward to share the knowledge with you.
MUSHROOM SWISS BURGER - QUESTIONS
1. Hamburger bun
- it seems to me that if you stick to instructions, it makes a perfect bun (as Chris mentioned). Has anybody had an opportunity to compare this and Heston Blumenthals bun ? If so, which one do you prefere?
2. Sautéed Maitake mushroom
- what are your thoughts on this condiment? did you like it in your burger ? is it worth trying ?
- are you supposed to take off the stem or just to take the whole thing and make 1,5cm thick slices which are then just sauteed in beef suet with salt (if so for how long?)
3. Compressed tomato
- what do you think about it ? Had anybody done a side by side comparison of compressed and uncompressed tomato ? Does it concentrate the flavor or just helps with texture?
- my thoughts are that the corner stone would be to use seasonal produce (it doesnt make sense to compress bland winter tomato)
- I suppose that chamber vacuum sealer is the only option here, I have this foodsaver V2860, but if its needed, I would ask my friend who has access to chamber sealer to help me with this one
4. Smoked lettuce
- did you guys like it ? is it worth the effort?
- Ive seen one of Mr. Nathan Myhrwold's comments that chamber sealer is not mandatory. Ive tried this using my food processor V2860 with this jar attachment but didnt work. Even hot tapped water doesnt "boil" in this jar when the vacuum is applied - I suppose that pump isnt strong enough to do the job. Have anybody tried this using chamber sealer?
- have you tried to add any additional liquids to marinate lettuce in ? I mean some spicy condiment could be interesting, the lettuce would not only be smoked but also spicy - it could serve as a substitution for using jalapenos in burger itself
5. Hamburger patty
- can anybody elaborate on cryofrying vs grilling the pattie ? I mean this seems to be the hardest part and I would like to know if its worth to do all the job with liquid nitrogen
- what blend of meat do you prefer ?
6. Milkshake
- has anybody tried to compare the milkshake version from MC at home and MC ? Those are two different approaches. One asks for skimmed milk and the other one for raw milk. MC uses blend of skimmed milk, strawberries and fructoes whereas MC at home uses raw milk with protein isolate and deepfrozen raspberry powder.
7. Onion rings
- if anybody tried this one, what do you think ? did you like it?
This seems to be really long list of questions, but any kind of feedback and info concerning your experience will help me alot. I am 25 year old student who loves to cook and push the limits, but I still have badget in mind, so I cant afford to try an learn all or my own. Therefore I am asking for your help.
I am really looking forward to share the knowledge with YOU.
