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I asked the european subsidiary of Ajinomoto to get some Koji-Aji and the answer was, it is only available for the food processing industry, not as a seasoning for cooks. Does anyone know someone selling it in small quantities? Greetings from Vienna, Andreas PS: I made a dark beef fond (2-301) and came across beeffilet with jus de roti (4-54).

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.

I noticed that MC recommends sieves purchased from a lab supply rather than the standard kitchen items. I'm intrigued at least in part because I've been frustrated by my inability to buy a coarse but well made sieve, and this would give me the ability to control the mesh size, assuming I can figure out the actual measurement of the mesh size I want. But I'm curious about two things. 1. It appears that these are available in brass and in stainless steel. The stainless costs more. But I routinely see Prop 65 warnings about lead in brass, and I might expect brass to be sensitive to acids, since it is mostly copper. Are the brass ones actually food safe? Dish washer save? 2. How do you actually use a sieve like this? I can buy a tiny receiving dish for it which isn't much use in the kitchen. If I use it with the mixing bowls I have on hand it will either rest on top (with the 1 to 1.5 qt bowls), which is not so good because some of the mesh is hanging over the counter, or it'll fall fairly deep into the bowl (4 qt), leaving not much room at the bottom. (This was based on an 8" diameter sieve.) If I'm trying to force a puree through the sieve, as opposed to simply draining stuff, it seems like lacking a handle is a major downside.

This is, personally, one of my favorite tricks from Modernist Cuisine at Home. Has anyone else tried it? http://modernistcuisine.com/recipes/low-temp-oven-steak/

I've made Caramelized carrot soup a couple of times. It was very good, though not very caramelized. Last night I tried the cauliflower soup, which did caramelize, and it was not very good. It was bitter and mushy. I'm guessing that the baking soda should be omitted and the cooking time reduced a bit. It smelled wonderful at about the ten minute mark, then smelled burned, though it wasn't.

I got a centrifuge, but it cannot do 27,500g... It's a big machine and all I'll be able to get, at best, is 3,900g So the tomato water i spun for 30 minutes at 3900g came out with a reddish tinge, as opposed to crystal clear. 2 more hours at 3900g did not really seem to make a difference. Now I want to try the pea butter... but is it even possible with my centrifuge? will I eventually get the same thing, if I just spin for much longer? and how much longer would that be, exactly, if at all? Are there charts?

If you're answering this, please try to address a few of my comments here if you can! Okay... so i spent the last few weeks acquiring a Beckman GS-6R centrifuge. It's a big machine, for a home, but it can only do about 3900g (for about 3L or up to about 4kg of liquid) as opposed to the 40,000g i seem to see so much in the book. For my first centrifuged recipe, I chose to make tomato water. I'd already made this with agar agar, with good success, to make the quite impressive pasta marinara recipe, but it was a lot of work, really. The centrifuge, after about 30 minutes at 3900g gave me a clear, reddish liquid from a couple cans of pureed tomatos, that I suppose I could have gotten more clear. As an experiment, I ran the same samples for an additional 2 hours at 3900g and did not really see much of a difference. Is there a conversion from 40,000 g to 3900g in terms of additional time to centrifuge for? would I ever get the completely clear liquid obtained at the higher g's? Oh well, I figured, for an experiment, this slightly colored liquid would do. I blended in sodium alginate (from modernist pantry), then I made the bath with water and calcium lactate, as the recipe instructed. I made the basil with canola oil and a dash of olive oil because I didn't have grapeseed oil and I wasn't going to make a special trip to the grocery just to grab that. I figured by "grapeseed oil" the recipe meant, "neutral oil," but if grapeseed oil has some kind of special properties that are important, let me know... Everything was at room temperature. There is nothing in the recipe about temperatures of anything, so I figured that would work. It didn't. when I took my spoon and carefully placed a spoonful of the tomato water into the calcium lactate solution, it merely dispersed. I tried a dropper full. I tried another tablespoon full... i tried more carefully lowering it in, allowing the tiniest bit of the calcium lactate solution to just dribble onto the tomato water sodium alginate solution in the spoon. no good. it just wouldn't work for me. I wondered, did i add too little? I followed the recipe to the milligram... So is there any guess as to what went wrong? Is there anything I can do to get this to work better?

Hi according to http://modernistcuisine.com/cooks/ "Modernist Cuisine at Home search will be available when the book is released" but http://modernistcuisine.com/cooks/full-text-search/ seems to only work for the original MC. Anyone know when search'll be available for MCaH? Thanks!

So after spending $150 bucks on the book, I am really disappointed in a number of things. The recipe list is not very long. I would have expected that for such a premium price, that the crew at MC would have given access to the @home readers to the recipes in the larger set. The registration process is just silly. The qr code doesn't ask for your pin and there is no where to put the code in on the website. Finally, the website. Hey MC if you didn't know, a newer version of Wordpress is available. I know because an annoying pop-up comes and tells me that every time I login. I really do love the book, but when the Bouchon Bakery cookbook has more recipes, that is just silly.

Hello, I was wondering I you were going to translate Modernist Cuisine at Home in French ? If yes, when will it be available ?!

I want to try pressure-cooked vegetable risotto from MC at home (probably, there is such a recipe in the big MC book). But I don't have a separate device for it, I have a multi-cooker which has a function of pressure-cooking. The problem here is that I need to set up the temperature myself. The question is ”” what is the temperature for cooking risotto? Thanks.

Hi I recently bought a vitamix and want to make almond milk with it. I know I need to strain the liquid after blending so I am not sure wether to get a superbag or a lab sieve. I would like something that is multi functional since I plan on using the sieve or superbag to also make soups. I am also not sure how fine a sieve or superbag I should get. Super bag comes in 400 and 250 microns or a lab sieve at 300 is recommended by MC at home. Thanks for any input or thoughts on this? Cheers Cory

I've been doing my sous vide cooking with Ziploc bags, and after borrowing MC from the local library I was all set to buy a VacMaster chamber sealer for home. Sounded like it was a big step up in terms of safely storing cooked food in the fridge for more than a couple days. Then I received MC@H for Christmas. Reading MC@H presents no urgency at all for acquiring a chamber sealer. I'd guess it was because it's an expensive piece of equipment for home, but they do still have a one-page spread on the pacojet. My best guess so far is that home refrigerators and freezers aren't cold enough and/or stable enough to reap the storage benefits that a chamber sealed pouch would bring over edge-sealed or Ziploc. Can anyone shed additional light on this for me?

I followed the directions for cooking lentils in a pressure cooker and the result was lentil soup rather than cooked lentils. Help!

My first recipe from MC. Went pretty well and look forward to the next. http://thegalation.blogspot.com/2013/01/modernist-cuisine-cocoa-nib-cheese-curds.html

Passive RFID temperature sensors exist in small sizes and have fairly large ranges. For example, Phase IV (http://www.phaseivengr.com/p4main/Sensors/WirelessTemperatureSensors.aspx) puts out a miniature RFID temperature sensor with a range of -40C to 180C. I would like to be able to put one of these sensors in a small, sealed stainless steel tube, and then inject that tube (pill?) into a solid I am cooking. For example, inject it in to the center of a piece of meat that is then put on a sous vide bag, and use it to periodically monitor the core temperature of the meat. Could be the same when the food solid is put in an oven or anywhere else. Could also be used for liquids, if it was suspended. Does anyone know of something prebuilt for this purpose that is already on the market, and, if so, where to get it? And if not, is anyone interested in figuring out how to put something together to do this? Or is this just a silly idea, because we can calculate the inner temperature mathematically or by pushing a probe through the side of the bag and taping it in place?

First I want to say Modernist Cuisine at Home is a great book. I received it for Christmas and can't put it down. There is enough information here to get me started. I've found a few errors and typos already. No doubt there are more. Please add any you find to this thread. Page 192, target core temperature table, strip steak - medium rare Celsius and Fahrenheit values don't agree. 55C does not equal 133F. Page XIV, common conversion factors, inconsistent level of precision. Example 1 lb = 453.592 g with 6 digits of precision while 1 g = 0.002 lb with only one. This must have been left to the intern.

has anyone explored the fabrication of a 'quick-disconnect' fixture so that the whipper could be charged from a large nitrous tank instead of a cartridge. it seems this could be economical especially for high volume users. i don't know the pressure developed by a cartridge, but as a retired dentist, i know the tank regulators could be turned up quite high..........any thoughts would be welcome

I would like to make a irreversible konjac gel. MC states that it doesn't melt in alkaline conditions >pH9. How do I create a alkaline solution with baking soda or lye water? What is the basic parameters to make an irreversible gel?. I have been experimenting based on the properties of konjac stated in "hydrocolloids properties and uses" in MC Vol4 but without much success. Any help and input is appreciated.

Are these products different? I purchased citric acid at William Sonoma but not sure my cheese recipes are turning out quite right. A little too sour. Sould I be buying sodium citrate instead?

To clarify the instructions, does "cook in convection mode at 62C" mean to cook with 0% steam?

Attempted to make scrambled eggs from page 144. We bought a "isi" brand "cream profi whip" .5L in size based on books recommendation. The manual said not to use warm foods in the siphon. We went ahead and put the warm eggs into the siphon and what came out was more "runny/liquidy" than foamy. Wondering if anyone has experienced the same and if there is a work around?

I just made the Raspberry Panna Cotta (from the At Home book), but would love to make some Panna Cotta without the Raspberry flavor. Can I just replace the Raspberry Puree with the same amount of Heavy Cream and keep the rest of the recipe the same? Or will that throw off the amount of other ingredients (specifically the Gelatin) needed?

Only $24.99, guessing that's because they're a little eye-sore. Better than wallet sore for me! http://bit.ly/h6nAyL. We have a store in Seattle and they have them in stock so I didn't even have to pay for shipping.

Has anyone experience with the Sous Vide Supreme water oven?