Msk

I literally just put it all into an oversized pyrex measuring cup and whisked. Then it was easy to pour into my molds. I didn't have toe cocoa on hand so just made it without it. I have tried a couple of these types of recipes, including ones with an isi. This was the best for me so far, though I plan to try the Ideas in Food and El Bulli versions at some point (though they are more involved). If you don't like the texture, flip the mold upside downon a plate/counter and let it steam in its own heat for 30 seconds or so. Also, the batter changes over time if you dont put it all into one serving in the beginning (because of the leavening action). Mike

http://www.recipage.com/pageCreator/printerFriendly.php?recipe_id=6002821 I have tried this recipe, for 90 second Nutella Cake. It was mostly an experiment, and an activity for my two little girls. It was however, a dlicious, moist, light and fluffy cake. I cooked it in the microwave in silicone molds, then put whpped cream inside to make "sandwiches" Kids loved it. Mike

What brand is it that they recommend? You have a link by chance? Mike

Sorry for any confusion. I'll try to be as clear as possible here: I want to take pure, clarified meat juice and mix one, or a combination of, hydrocolloids into it to create a liquid/gel that when heated and put in my N20 canister will create a nice, stable, warm mousse. What is key is that regardless of how the mixture is prepared (heating/cooling/mixing, etc) it either must be able to be turned into a mousse while it is still in a warm state, or I must be able to reheat the mixture and then turn it into a mousse in a warm state. BTW, I did order some methyl cellulose (high viscosity and low viscosity types) and carrageenan yesterday. I am going to try and find konjac locally. I think that with all of these ingredients I'll be able to figure something out. Best, Alan Alan, I can give you another idea, though I haven't done this with anything other than milk-based liquids (albeit skim milk) Liquid (I used skim milk) Guar .4% Iota .5% Kappa .1% Bring skim milk to a boil put in vita mix, turn on until vortex forms add Hyrocolloids blend for 30 secs to 1 minute to hydrate Pour into a stand mixer with whisk attachment hot whisk on high until stiff peaks (it takes awhile) Some Thoughs The texture is somewhere between a meringue and whipped cream My worry about using non-milk based products is iota likes calcium If this is the texture you are after I would try and apply this to methocel since that will give you structure when hot. iota is thermoreversible, so you lose the structure when heated Mike

Hi MSK, I have tried this exact method using many different proportions of agar to water. Even when the gel is extremely firm, it doesn't seem to be working for me. It will certainly foam, but it won't hold for more than a couple of seconds. Best, Alan Have you tried adding some amount of Methocel? It would gel as it heats up and give structure as long as its hot.

I would try using Agar-Agar. Typically Agar is used for "Warm Gelatins" First create a version your sauce using Agar (dissolve it in while boiling)(.5% to 3% range of your sauce weight-as per Khymos, the higher % the firmer the gel) Let it cool and set Shear in a blender to create a Fluid Gel Load that gel into isi and keep warm but below the melting temp of Agar (85C/185F)

Made the Spicy Garlicky Cashew Chicken. AWESOME! Seriously delicious. Thanks so much! Mike

I have not tried this, but here is a link that looks like you could easily adapt it for a "Swirl" effect Fire and Water Jelly Ice Cream Mike

Thanks I'll give that a try next time. Here they are anyway, they are driving my wife nuts.

I made the Corn Flake Marshmellow Choc Chip cookies this weekend. The spread alot, and cooked really hard, almost crystal like. I didn't use bread flour, but that was the only variance from process best practices. I was disappointed because I would have liked some chew as well, however, my wife and mother-in-law deemed them the best cookies they have ever eaten. There is something oddly addictive about the crunch-salty-sweet of the corn flake crunch. And the batter was UNREAL. As if normal cookie dough isn't awesome, this took it to a new level. Mike

I've used Ultratex 3 to make Balsamic "Chips". Balsamic Vingar 5% Utex3 Salt and Pepper to taste Dehydrate The thickened glaze tastes pretty darn good by itself, though I haven't used it for meats or anything. Mike

Guys, Modernist Pantry sells smaller units and they say they ship almost everywhere (though I haven't tested that) They even sell smaller increments of Activa (Meat Glue) Mike I'm not affiliated just a consumer!

Interesting experiment, but didnt take any pictures. Bread Pudding sous vide Cubed dry Challah Ratios 100% Cream 30% Sugar 30% Whole Egg ( I sometimes add a yolk per 100g of cream) Vanilla Vac in bag and cook 180F for 20 minutes Its basicallly Cooking Issues Sous Vide Creme anglaise instructions withbread. I considered it a success, delicious soft custardy texture, working on getting the crusty top textural component. Mike

I love cold pizza. How about ricotta? You could a white pizza, or mix it with some sauce. Both are delicious. Heck, I'll eat fresh ricotta on cardboard. Ricotta is delicious cold or room temp. Mixing it with sauce may make it look similar enough to pass muster with the buddies. Mike

Brisket 145F for 72Hrs. Its close enough to standard tecture, but truly amazing and easy. Mike

How about cracking/crushing/grinding the coriander you do have to get greater extraction. My guess is whatever risk of bitter components you might have gotten from overextracting a larger amount would be lessened. Mike

My wood-burning pizza oven Floor runs 800-900 F and the dome is probably 1200+ (Registers "High" on my IR thermometer) Thats my target cooking range, I might be able to get it higher if I try, and it cooks pizzas in about 90 secs. Mike

I have seen that "Overshaking" can cause mixtrues to becom too thick, but I have never had this problem with just cream. Mike

Mugnaini I have one of these ovens in my backyard and use their accesories. They are expensive but extremely well made. Mike

There are also a bunch of video recipes on the starchefs site. Mike

I have done this with a couple of other flavors, for example coffee. I just replaced the peanut butter and maple syrup with sugar and coffee-infused milk. Worked fine. You will just need to do it and test it to see if its a texture you are looking for. It is a lighter texture than whipped cream, there is an "uncooked meringue" quality about it. Do a search on modernist ingredients here, there are several topics. Willpowder for example sells them. Mike

ideas in food peanut butter custard adaptation 200g maple syrup 1010 g whole milk 7.1g iota 1.4 g kappa 200g creamy peanut butter 4g fine sea salt blend iota and kappa with maple syrup and 25% of the milk-blend until hydrated put in saucepan Add rest of the milk and bring to 185F nuke peanut butter then add with salt to saucepan combine fully, a blender helps pour into isi canister or into molds if just making custard let it set in canister in fridge without cap on for a couple of hours(or cool in ice bath) - this gives you a better texture add 2 charges shaking vigorously after each Dispense marshmellow-like mousse!

I have had great success using Ideas in Food's recipe for peanut butter custard, but then letting it set in an isi, and foaming using 2 charges. It uses iota and kappa carrageenen. I just replace the maple syrup and peanut butter with differrent flavorings. The texture is quite unique, somewhere between whipped cream, and marshmellow. You can then even freeze it for a light frozen mousse. Mike

Made Ice cream base yesterday, could not have been easier. Whizz all ingredients in blender, then 20 minutes at 82C. It will even hold for a week+ so you can churn at will! Mike

I haven't had a chance to try my foodsaver, I will next time. I used my chamber vac too. However, I can't seem to get this to work with any other fruit other than mangoes yet. Mike