Search the Community
Showing results for tags 'Modernist Cuisine Forums'.
-
While making the caramelized carrot soup, I was struck with the idea of making brown stock in a similar fashion. Instead of roasting the meat & bones, would adding a 0.5% portion of baking soda to the total weight of ingredients facilitate an environment where deeper maillard notes are achieved? Understandably, vegetables have a porous cellular structure whereas meat does not. However, since we are dealing with a pressurized environment as opposed to pulling a vacuum, I am assuming the same principle as pressure-marinating (except at lower atmospheric pressure) will be taking place. Thoughts?
-
In MCAH the sous vide steak is plated on some sort of oims (a green an d auncolored oil). ai am assuming the gr een oil is a spinach or herb infused olive oil an an evoo. How are the oils plated? The picture is quite stunning. I have tried with squeeze bottles and spinning a plate but the best I can get is a ying-yang sort of thing. -
I am wondering if anybody has experience using rice bran oil and can comment on how it compares to other oils and in particular against extra virgin olive oil. ANy recipes that it is most suited for instead of other oils?
-
Should really 500 grams of carrots be replaced with 500 grams of leeks + 500 grams of onions? Twice the amount off vegetables sounds a lot so I ask before risking burning the cooker.
-
I need some advice regarding a savory cheesecake recipe of mine. It's a savory cheesecake that uses: mascarpone-5# cream cheese-3# whole eggs-12 each A. P. Flour-1 cup Maltodextrin-1 cup If I cook this in a water bath for about 2.5-3 hours, will the mascarpone break? I've tried this twice before. Cooking the batter, piping it into molds and letting it set under refrigeration for 2 and 3 days. Next the mold is removed and the cheesecake is reheated in a convection oven at 191C for about 8 minutes. Also, I have tried it t 205C. Any advice on this would be sincerely appreciated. Thanks, John Kirk
-
Just made the coconut noodles from MCAH, page 123 of the kitchen manual and while not a complete disaster it was close. While the recipe did not appear to be out of order based on others in the book, upon trying to roll it out it was obvious that there was too much oil in it. The recipe was followed to a "T" using two scales to get accurate weights. After an hour in the fridge under vacuum one could see oil seeping out of the dough and into the bag. I was able to roll a small portion of the dough, getting my pasta machine slicked with oil as were the surrounding counter tops. I cut them into fettucine and after a 30 second boil, it was again apparent that something was not quite right as the noodles did not hold together very well and broke apart. Just wondering if anyone else has attempted these? I will make them again, but I am planning on swapping the weights for the Vital wheat gluten and the oil, i.e. 53 g of Vital wheat gluten for 7.5 g of oil. Any help would be appreciated. RED
-
Any help with temps/time to sous vide Kangaroo fillet. Thanks
-
Anyone have a modernist recipe for Corned Beef? MC@H only has two references to corned beef, both derogatory "and if you do this wrong you get corned beef". What if I want to do it intentionally? The full book set has several mentions to corned beef, but I am not sure if it has any recipes. Could someone share if there is a recipe for it, I only have access to it via the library. Or if someone has their own recipe, I am all eyes. Only recipes I have found are here: http://www.cuisinetechnology.com/blog/recipe-sous-vide/contest-winners-sous-vide-corned-beef-recipes-3172012/ Thanks!
-
When I combined the prepared 500 grams of potatoes with the 200 grams of butter it was so liquid I could not add the required warm milk! What did I do wrong?
-
We have not specifically made the recipe in the book, but have tried adding liquid lecithin to vinaigrette a few times. My wife, who abhors precision in cooking, is usually in charge of the vinaigrette. The puzzling thing is that it doesn't really seem to work. In fact, the last time rather than getting an extra-stable vinaigrette we ended up with a super unstable vinaigrette. It would separate quickly, unlike anything I've seen before, certainly much worse than a dressing made without the lecithin. Why could this happen? Another question about lecithin: how does one clean it off of stuff? Normal soap doesn't seem to work, and even after a trip through the dishwasher it seems like we don't have complete cleaning.
-
I tried the pressure cooked caramelized onions and loved them. Then I tried the pressure cooked red bell pepper soup. It was veggie and bitter. I poured it out. Did I miss something? Forest -
Hi In page 184 of volume 4 of MC, concerning the alginate beads, it is said: Heating the beads to 85ºC / 185ºF for 10 minutes or more stops the setting process and keeps the centers liquid. Please, can you give some more information. Particularly: How do you heat the beads? After removing and washing them and in water? Can you explain why this happens? Thank you -
I just bought a Kuhn Rikon 12L Duromatic Hotel model to make stock. However, whenever it has past the first red marker it starts to hiss and small whiffs of steam escape from the primary valve (ie.: the one housing the indicator stem). Tightening the screw, pushing down or wiggling the stem during cooking or any other measures didn't help. The documentation states that if this is happening, too much pressure is being build. Does anybody has the same experience? If that is the case, than the Kuhn Rikon is not able to pressure cook unvented at 15 psi .
-
I'm looking to buy some new pots and pans and would like to tap into your knowledege and experiance with them. Which pans tend to yield the best and most consistant results. Same for pots. Any and all recommendations would be greatly appriciated, thank you in advance. Herman 8D -
I am new to the MC@H world. Today I finally bought a pressure cooker. Cooks Illustrated ran a bunch of comparison tests a while back, and concluded that the 8-quart Fagor stainless steel, for about $100, was virtually as good as PCs costing much, much more, and labeled it their best buy. So that's what I got, from Amazon. Interestingly, on Amazon, one can for $110 buy that PC, with no accessories other than a basket, and pay for the shipping; OR one can buy a kit, with that PC, a 4-quart pot to go with it, the basket, and a glass non-pressure lid, and with free shipping, for $99. I did the latter. While others on this list may not be as skinflinty as I, I would be curious (while I await its arrival in 6-10 business days) to hear if others have had good experiences with the Fagor.
-
I tried making the Sandwich Bread from MCAH last night. It turned out okay in terms of crumb size and flavor (a little too salty for my taste, but that's easy to fix). When I tried make a sandwich with it this morning, I toasted the slices and it nearly fell apart coming out of the toaster. What can I do to make the bread stronger?
-
This is not a new variety of brown rice, but a newly discovered way of cooking brown rice to "activate" it and increase natural occurring gamma-aminobutyric acid (GABA), an amino acid in brown rice believed to have health giving properties such as lowering blood pressure, improving kidney function and relieving stress. While I am not techinically capable of commenting on the above statement I do like the taste of the rice . problem is when making it in a rice cooker I am limited to a 2 hour soak aparently because the rice water gets too ripe. plus are the claims made about GABA rice really true?
-
Hey everybody! So in the last day or so I have been playing with my centrifuge and peas. I made pea butter, which is a delicious little delicacy I highly recommend to anybody who hasn't yet tried that, pea water, and with the pea water, an attempt, at least, at sweet pea clusters. I followed the recipe as best as I could determine. Here's a link to my blog with a couple photos of what I ended up with: http://www.cookedthreeways.com/2013/02/peas-in-onion-consume-with-mint-and.html Basically, although I'm pretty sure I followed the recipe accurately, the peas simply started to come apart once they were in the 194F water bath. What might I have done wrong and how can I troubleshoot this recipe?
-
I made Asparagus Royale tonight from 4 - 94. I don't have a combi oven, so used the instructions for cooking in a bath (176 degrees for 30 minutes). The end result tasted really great, but didn't look nearly as nice as the one in the cookbook. It came out two different colors... the top very green (like the photo), but the bottom was an off yellow color. Tasted fine, but looked weird. Why would this have happened? When it says to cook in a bath (covered with plastic wrap), does that mean fully submerged, partially submerged, or sitting above the water? Mine were partially submerged, which I'm thinking was the cause for changing the color. Any help would be much appreciated. Thanks!
-
I want to make the Ultrafrothy Milk Shake recipe which is in MC@H on page 89. I have never heard of deodorized whey protein isolate. Today I went into one of the better known health food stores in this city and when I asked them about it, I drew blanks. Can someone please tell me how I can determine if whey protein isolate has been deodorized? Or suggest some brand names that I could maybe track down? Or on-line sources? Thank you very much.
-
I tried to make the pressure caramelized ketchup two times in a row but when I opened the pressure cooker both times it was burned on the bottom, I dont know if my pressure cooker takes too long to reach full pressure, I removed it completely from the burner after reaching full pressure and putted it back on low heat to continue the cooking watching carefully to make sure it didnt overheated. I have tried other recipes like salsa marinara and the salsa didn't burn. Anyone knows what can I do?
-
I would like to make a savory custard for a consomme. I would like to put a layer of sauce American on the bottom of the mold so that it is like a caramel topping on a flan when turned out. I feel that I need to use a hydrocolloid to stabilize the sauce and keep it from mixing with the uncooked custard. Not sure how best to do this.
-
has anyone used flavored oils, like LorAnn's Candy Oils, for flavoring foams or sphere (fluids or gel)?
-
I am looking at getting a combi oven gaganeau or wolf. Will they do the job for sous vide as well or should I also buy a polyscience recirculator for sous vide? Any advice appreciated.
-
I recently purchased a used Buchi R Unit http://www.amazon.com/gp/product/B00A6IIRE2/ref=oh_details_o01_s00_i00?ie=UTF8&psc=1 (refurbished for $1000!) and got a Pfeiffer Vacuum MVP 015-2 PK T05 100 Dry Pump on ebay for $160. I'm trying to keep my costs down and get a working setup as soon as possible. I am a former chemistry major, but we always used the lab line for vacuum, so I am at a loss for where to look for a used vacuum controller and what to look for. I would like a digital one, but I'm not entirely sure if all controllers will be compatible with my pump, and I haven't been able to glean much from MC. Some guidance as to what features to look for and where to purchase would be great. This is my first post on the forum, so be gentle if I've said something MHMR.
