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  1. Hi guys... I'm the proud owner of MC "En español". I'm fluent in English but I got the spanish edition - more expensive - to share the books with my cooks at the restaurant and with my mum. I'm fascinated with the books but now I want the "At home edition" but so far I can't find it in spanish. If it's already available and you can suggest me a website where I can buy it , let me know please, or if it's not available yet... Do you have a date for the release of that edition? Best regards from México. Luis
  2. my sister love mocktail so much so i want o make it at home for her so can anyone tell me how to make mojito mocktail
  3. I just bought the "home edition" and read it with interest. Particularly the microwave section. It explains it all, but I never did much with mine but melt chocolate. I am a caterer and do my bit of cooking but never enjoyed my micro to do it. Why I don't know. I also take nutrition classes and comments on microwaves are such: The micro destroys all nutrients. The micros are banned in Russia. The plastics are dangerous (I know this has been explained here and I am just quoting here what's floating around). And obviously cooking in a micro per se has not caught on or else there would be far more generally published recipes as there are. So, my question is where do I find objective research on microwaves?
  4. Topic almost says it all. I love hazelnut butter, but it always turns out grainy. I guess the graininess is from the fiber content, so it should be mainly cellulose held together with hemicellulose and pectin. So my thought was to chop them up and heat them in alkaline water, OR let pectinase work the half chopped deskinned nuts for a while. Then afterwards drain, roast, and grind smooth... So before I start experimenting, I would like to hear if anyone here has anything to say to the idea.
  5. I noticed there's no meat grinder in the Modernist Gear Guide, so I was curious, what does everyone use? I'm using a Kitchenaid Attachment, and while it sort of does the job, I'm not entirelty please with it and I wondered if anyone had any recommandations. Thanks! Ben
  6. Hey Gang. I've looked around and can't find if anyone has done this one yet. I tried to make it multiple times. The first time I ended up adding it all together too quickly and it didn't form an emulsion. The most recent attempt at it yielded a sauce that had the correct texture but had a flavor and smell that just seemed way off. It almost seemed overly bitter and appealed as almost a rancid/burnt/bad flavor and I'm not sure if it would be caused by garlic or maybe the oil being used. The spicy flavor also seemed to be more of a hot sauce like flavor as well so I'd like to see if anyone had any success with this sauce recipe and get some advice on the brand/type of oil one would suggest for this and any other input/advice anyone has. Thanks,
  7. I wanted to share with you that we've had great success with a $60 dollar temperature control kit. We are sous vide converts! Here's a link to the build blog if you are interested in building your own. http://arduinoforgoodnotevil.blogspot.ca/2013/05/modernist-cuisine-diy-sous-vide-part-2.html I don't sell the kits, but there's a link on my blog if you are curious.
  8. Hi! As many of you are probably aware by the number of forums crammed with razor-sharp-knife-addicts, japanese knives are quite trendy among chefs... from the 3-star chef to the not-so-money-conscious home cook (precisely the kind of cook that will afford MC^^). The point of my post is not to start a philosophical debate on whether or not there are good european- or american-style knives, nor to say all knives with a "japan style" label are excellent. Yet I must confess that from the day I cut my first veggie with a quality japanese knife, it changed both my food prep experience AND my appreciation of the final product. What I would be very interested in is knowing from MC's arsenal of analysis techniques how big a difference a knife can make: - on the effort required to cut - on the surface of the cut - on the qualities of the end-product (water loss, visual aspect, taste, ...) - ... For instance, the hardest japanese knives are non-stainless, and they easily impart an iron oxide taste to the food, especially when acidic, when they are not carefully wiped every 20 seconds. So in my opinion the advantage -other than sheer cutting power- of an aoko honyaki usuba over a ginsako or swedish stainless usuba is debatable... Any thoughts ? Nick.
  9. I've been cooking rib eye steaks sous vide for a few months now and for some reason whenever I buy rib eye from Trader Joe's, the meat comes out far more done looking than rib eye steaks cooked at the same temperature (133F) as steaks from other retailers, ranging from butcher shops to Safeway. It's extremely perplexing to me as it's the same cut of meat, and I'm finding it hard to believe that 133F would overcook a normal steak. I'm using an electric deep fryer at 375F for 2 minutes to get the final sear after sticking the steak in the freezer for 30 min.
  10. Hello, I didn't realize that maybe the reason there was no answer to my posts on the blog may be that I should probably post them here instead... Here is my problem: It seems to me that there is more to torching food that the oxidizing flame. One aspect, which I haven‚’t seen mentioned in MC or MCAH -but I may be mistaken- is the coating of the surface. I recently purchased a MAPP torch, which on the same night did extremely well on the instant swiss meringue, and gave my barely-medium-rare salmon the taste of burnt hair. And videos I have seen on the net of chefs torching nigirizushi, for instance, give me the impression that their searing was not much different from mine. Hence my questions: -does searing with a blowtorch always work as well as hot-as-hell-pan-searing ? -should we coat some meats/fishes (with oil ? yakitori sauce ?) before torchearing them ? -light touches with a back-and-forth movement to raise the temperature slowly but evenly in several passes, or constant medium speed to reach the desires level of crustiness in one pass ? Let‚’s imagine a piece of pork skin, with hair on it. It seems to me that, no matter how hot the torch, how skilled you are at searing, it WILL taste off because of the burnt hair. Now although I don‚’t see why people would want to sear hairy pork skin, it also looks like some surfaces may have the equivalent at the microscopic level, such as cellular membranes that will produce off tastes when heated with a flame. These tastes would not be of fuel, obviously… That‚’s the only explanation I see to the difference between meringue and salmon which I mentioned above. So if anyone had either an explanation or a way of preparing the surface of the food to avoid these problems, I‚’d be delighted.
  11. In my research which is admittedly limited I came across vacuum distilling setups. I am curious as to wieer there is a reason they were not included in the book as a lower cost option to equipment like the rotary evaporator. It seems that you could modify it slightly and use a water bath with an immersion circulator to have greater control of the tempeture and cover a larger surface area of the flask. I am very interested in any thoughts on adapting this technique.
  12. Made the Chicken Tikka Masala MC 3-204 and found that 12 h of marination was too long for our tastes/texture. Has anyone else tried this recipe?
  13. I made a variation on the steel-cut oats recipe on p331 of MCAH using arborio rice and skipping the snails. The result was delicious. However, upon reheating the leftovers, the risotto was greasy and unappetizing. How can I stabilize the butter and cheese deliciousness so that they survive reheating? Lecithin, like the home jus gras (MCAH p93)? Or sodium citrate, like the mac and cheese (MCAH p310)?
  14. Page 217 shows a beautiful photo of a dish in a pressure cooker. I would like to know what this dish is, and where I can find the recipe. Thanks.
  15. Hi, If you haven't checked this wonderful edible balloon at Alinea check this out : But I was wondering... What's the "Balloon base" ? And how to make the thread ? Do you know if there is any recipe or anything that explains it ? I heard that the thread is dehydrated apple but not how they make the balloon base... Have a great weekend RG
  16. I want to make pasta now with white gravy. But i was confused how can i make white gravy? Is it of sweet flavor or spicy?
  17. My family is just starting out with modernist cooking, and we can't afford to buy all the recommended equipment at once. What is the community's advice on the devices that will get us cooking most quickly? My shopping list currently has: Sous Vide temperature controller (What does the community think of these, as they are far less expensive than the water baths mentioned in the gear guide?) http://freshmealssolutions.com/store/categories/SousVideMagic-Temperature-Controller/ Toddy Cold Brewing Kit: https://toddycafe.com/cold-brew/why-toddy-cold-brew Jaccard tenderizer: http://www.jaccard.com/Original-Super-Meat-Tenderizer--48-Knife_p_10.html We have a vacuum sealer already, as well as the usual normal kitchen gadgets. We also don't have an excessive amount of space. Thanks for any advice!
  18. I'm setting up a new restaurant kitchen where I need both a decent combi oven and a smoker. Unfortunately it's a pokey little kitchen and I don't have room for both. I have a bradley digital smoker and my only solution so far is to keep it in a storage room and bring it out to get my smoking done, clean it up and put it back in the store... not ideal obviously. I've recently found out about the alto shaam combitherm which has the abilty to smoke as well as all the normal combi oven stuff. (why don't they all do that?, It's a great idea.) Does anyone have any experience of this combi, or even alto shaams in general? While I don't expect it to be as good as a Rational is at least decent? Thanks for any help.
  19. Is MC@home a subset of MC, or does it have some different content? br, Andreas
  20. I made some chicken and dumps this weekend and decided to confit a few chicken legs in duck fat for the chicken portion of the dish. I looked through MCAH and read a bit on the MC blog/recipes. I came across much difference in various spots and was wondering why? (these references are from memory - sorry do not have the book in front of me) In MCAH at home it notes on the turkey confit recipe to cook at 140 for 24 hours (which says you can sub duck or chicken) two pages before that it says to cook chicken legs at 146 for 3 hours (not confit) on that same page it notes that duck confit should cook at a different temp than either of the above reference (I do not recall the temp) on the blog/recipes it notes to cook the turkey leg at 144 for 8 hours in MC i think it notes to cook duck leg at 180 for 8 hours There is also some differences in fat amounts. Turkey Confit in MCAH has 150g, online recipe is 600g, later in MCAH it notes 12g per duck leg (I assume because duck has much more fat that chicken?). Why is there so much variation not only on temp but time as well? I ended up cooking at 140 for about 18 hours and then at 160 for another 6 or so (I wanted to make sure it was cooked - even though I know at 140 for 24 it should be fine). in the end it was insanely delicious and I want to eat it every night for dinner. Wat does everyone cook their confit at?
  21. I recently made the Neapolitan Pizza dough recipe. I only have an old cuisinart food processor and followed the directions for using a stand mixer and used my dough blade attachment. For the first duration of 'kneading' the dough seemed perfect and pulled away from the sides. Then I waited for the 5 minute interval and 'kneaded' again for the time given. It ended up a gooey mess and killed the motor on my cuisinart. Is there a rule of thumb for time to knead using a stand mixer with a dough hook vs. using a Food Processor (with only one speed BTW) ? Also on the market for a new Food Processor if you care to comment on your faves. I am eyeing the Breville Sous Chef. TIA!
  22. Dear team, just a quick question. In MC I recall reading that the best way to cook a chicken was via rotisserie. Yet in MC@Home's recipe for roast chicken, the authors recommend roasting on a rack at 95C, then 45 minute rest, then crank the oven to brown the surfaces, turning the chicken halfway. I have my injection brined roast chicken air drying in the fridge right now. I am thinking of cooking it on a rotisserie at low heat (95C) to the target temperature, and then crank it to the max to brown the skin, also on the rotisserie. Do you think this would be superior to the method described in the book? Thanks in advance.
  23. Hey Everybody! I was just wondering if you can use an iSi whipper with a soda charger to created flavored sodas. If you have done it, what did you do? Thanks!
  24. Hello, congratulations on great site! We want to serve "french fries, wings, eggrolls, breaded meats and cheeses, etc.". BUT, we don't want to fry I've done some research the machine Quik n Crispy seems to do the trick. Does anyone have experience with this equipment? Or any suggestions? Much obliged.
  25. If I Make the Modernnist Corn Stock and then make a second batch using the stock from the initial recipe will the stock be double strength. Would this be true for all stocks made the Modernist way ? eg fish, beef etc
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