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  1. Hello. I'm making the pastrami for the first time and was wondering a couple of things that don't seem to be specified in the book. 1) What kind of wood is recommended for this recipe? I used Hickory, and it smells right to me, but I'm no expert at smoking things. So, I wanted to hear what's best. 2) I am using boneless short rib for this recipe and wasn't sure if my Jaccard(sp?) meat tenderizer was necessary. I know they discuss these in the beginning of the book, but almost seems redundant when you are cooking for 72-hours... then again, it could only help to get the brine/smoke/rub flavors into the meat, huh? Thanks in advance for the help!
  2. can some ultrasonic device be used to better and faster infuse added flavoiurs on a meat? I think of equipment similar that is used in cosmetics so that skin absorbs creams deaper...
  3. Hello Everyone. I just tried the Pizza Sauce from Modernist Cuisine At Home and it was a disaster. I did exactly what was said in the recipe. Basically the same recipe as the Marinara sauce but just leaving out the vegetables and starting with garlic and olive oil. After 45 minutes in the pressure cooker it all was just burned at the base of the pressure cooker. I had a similar situation with a Heston Blumenthal recipe where you had to put cherry tomatoes on the vind with a little water in the pressure cooker and it also got burned to the base of the cooker. Basically I can throw everything away. What went wrong? 45 minutes in the pressure cooker seems very long to me. Also gauge pressure of 1 bar means nothing to me. I have a standard Tefal pressure cooker with 3 settings. I have absolutely no idea what gauge pressure that thing gets inside. Basically when the thing starts piping I reduce the heat and start timing. What did I do wrong? Any help is very much appreciated.
  4. Has anyone attempted to use a vacuum chamber to dry the surface of meat in order to enhance the mailliard reaction? If so what equipment could a chef use, and would it be successful in getting a dryer surface than other quicker and easier methods? Would it be worth the trouble?
  5. Hello all, Anyone have any suggestions for taking a red wine reduction sauce and turning it into a crispy sheet that can be broken into shards? Melt-ability and brittleness are important. Just dehydrating will I am afraid create a gummy-ness that I am trying to avoid. Any thoughts?
  6. Just tried the Sous Vide Vanilla Creme Anglaise recipe from MC at Home with great success - delicious!! However, we wonder whether the consistency is correct - similar to half and half. Is that right? We tried putting it in an ISI syphon and that helped to "thicken" the creme.
  7. I prepared these two recipes as written. They turned out very flavorfully but both had a lot of oil at the top. I prepared the marinara for pizza topping and the confit for the pizza with broccoli raab. I ended up pouring out the top layer of oil which was a pretty large quantitiy. Is the oil supposed to be absorbed into the ingredients, included as part of the topping or poured off separately?
  8. I'm curious about marinating something under pressure versus in a vacuum. The Modernist Cuisine at Home describes a way of marinating inside of a whipping siphon by adding pressure to the marinade. On the other hand, I own a vacuum sealer that came with a specialized container with a hose in the top that attaches to the vacuum, used to marinate. From what I have read, the principle is that the vacuum helps "open the fibers and pours of the meat, allowing the marinade to penetrate more quickly". Considering these approaches are exact opposites, I was wondering if anyone had any experience or input as to which is better or even some sort of further discussion. Thanks, Matt
  9. Anyone have experience with high BTU propane wok burners designed for outdoor use? I'd love to get some wok hai at home, and the idea of having outdoor stirfry gatherings in the summertime is quite appealing.. I looked around a bit and here are some models that caught my eye. There are a bunch of cast iron 100,000BTU wok burners on eBay for around $100. Bare bones, but they look like they'd do the job. For $75 more, you can get a 100kBTU Thai burner that looks nicer and comes with a stand. ( http://importfood.com/thaigasburner.html ) . The most expensive burner's I've found have been from Auscrown / Rambo ( http://www.auscrown.com/page/shop/browse/a/category/e/highpressurewokburners ) but they look to be worth the price. I like piezo ignitions over pilot lights, especially for outdoor use. The HP200LPB looks especially hot (har har). Auscrown also makes a little stainless cart you can mount their burners in. Anyone using these or other work burners? Anyone know how they compare to similar out burners designed for turkey frying (or the stuff from Bayou Classic)? And while we're talking wok burners, can anyone comment on induction wok cookers? My suspicion is that portable ones won't be able to draw the power required to get hot enough, but if you ran one at a higher voltage i bet it could get pretty scorching. But would it get hot enough to flame the breath of the wok?
  10. Since puncturing meat by tenderizer can contaminate it with bacteria, wouldn't be better to expose the meat to ultraviolet light to kill all the bacteria before tenderizing? Than we could safely season it, pncture and leave to absorb marinade?
  11. Hi! In the 2'd book, there are several cooking stages described. 1 stage, 2 stages, 3 stages. The book describes a optional first step, "tenderizing cooking", where the sous vide pouch is let rest in water at temperature of 45-50 celsius, to tenderize the meat. Does anybody have any experience with this?
  12. Does anybody have any good uses for the non-butterfat byproduct of making carotene butter?
  13. 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?
  14. 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.
  15. 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?
  16. 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.
  17. 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
  18. 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
  19. Any help with temps/time to sous vide Kangaroo fillet. Thanks
  20. 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!
  21. 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?
  22. 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.
  23. 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
  24. 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
  25. 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 .
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