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Found 513 results

  1. nextguy

    Black Garlic

    Hi all I was wondering if any of you think it would be feasible to make black garlic in a temp controlled water bath? I understand from reading an article on ehow that you need to pack the garlic loosely in a jar and heat them for 40 days at 140 degrees and that the garlic should remain humid. I was thinking of putting them in a sealed bag (not vacuumed) and then floating it on a 140 degree water bath for 40 days.
  2. I am looking at building a drying chamber for cured meats. It would have basic humidity and temperature control. I had a question about the environment inside the chamber as I am trying to figure out what controls I feel like building. Is there ever a time that the humidity would have to be raised? My assumption is that once the chamber is sealed, and a closed system is formed, thehumiditywould rise above the desired 70-90%RH, and it would only have to be controlled in a downward direction. Does anyone know if this is a correct assumption? It would save me having to build a water injection system. I will make sure to do a build log and code for anyone who is interested. Thank you, Joshua
  3. 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
  4. Hi All, One of the features of sous vide that interests me is the ability to cook and rapidly chill food for later reheating and serving. While this is great for storing your 72 hour-cooked short ribs, I'd like to learn more about strategies to adopt when coming home from the store with freezer-destined meat including steaks, chicken, salmon etc. One option I am considering is the following: Sear > Seal > Cook > Chill > Freeze > Reheat (1 degree lower) > Sear > Serve The other is: Sear > Seal > Chill > Freeze > Cook > Sear > Serve The questions I have are the following: 1) Does cooking from frozen (in any scenario) result in measurably less-favourable results than simply refrigerating? 2) If not, then would there be a preferred option? 3) Does this vary depending upon the protein/vegetable? If so, how? Any help here would be greatly appreciated. Kind regards, John
  5. Have a creamy vinaigrette recipe in which I'd like to replace an egg yolk. Is liquid soy lecithin the best substitute and if so what is the equivalent amount of LSL per yolk? Thanks.
  6. Hello. Someone can help me to understand this: why humidity helps to keep food moisture. My understanding is if I have 100% relative humidity, there will be no evaporation from the food, so we keep the moisture. Is that correct? Thanks, Alberto.
  7. Hi All, I made the banana cream pie this weekend and tried to follow the recipe exactly. The crust came out fine, as did the caramelized banana topping. The coffee infused cream came out, but the coffee flavor vastly overpowers the banana purée. The real issue was the pressure cooked banana. My first attempt led to pure charcoal. On the second attempt, I used 28 min and did not even let it get to 15 psi ever. The result was half charcoal, half reddish bananas. I ultimately just cooked them in a pan, but the flavor was still mild enough it was tough to know if it was banana cream pie or coffee cream. The pressure cooked banana failed entirely, just carbonized them in 2 tries, even with low heat and less time. I can cut the coffee beans way back, but what is going wrong with the banana? Thanks, Steve
  8. Hi guys. I have a question concerning Crockpot and baking. Are they the same? Both have wet and dry bulb temperature? The low level of a crockpot is about 90 Celsius. If I put the same piece of meat in the oven with the same temperature, would I get the same result? The only difference I can see is the internal volume much smaller in the crockpot which can have more humidity. Many thanks.
  9. Hi guys. I tried to pull this off a little while ago without success and was hoping to have the experts chime in. I cubed some flank steak, dumped it in a canister, covered with stock, froze for 24 hours, then tried to Pacotize with the blade that came in the coup set. The machine couldn't get the blade into the meatsicle and stopped itself, displaying 'EE' on the LEDs, which freaked me out (I don't want to break my baby). Upon inspection of the canister, I could see that it looked like the blade just spun around on top of the icy meat block, then stopped. What may've gone wrong here? Wrong blade? Frozen too solid? Too much liquid? I hesitate to try again in case I break the thing.
  10. was wondering if anyone knew how to use this product ?
  11. Sorry, first post, so forgive me if I stumble through this a little. I'm in a bit of a pickle! I've managed to get my hands on a second hand, ex-laboratory, Grant immersion circulator and am very keen to set it up for Sous Vide. However, I've been reading conflicting advice on whether I should use it for the purpose I intend. On the one hand, there's advice to say that it absolutely should not be used for food prep - the risk of contamination from carcinogens/pathogens is too high. http://www.ebay.com/gds/Immersion-Thermal-Circulators-for-Sous-Vide/10000000006157618/g.html On the other, that if I give it a clean with household bleach, then vinegar and then 70% alcohol (I presume surgical spirit would do the trick) then it should be fine. http://www.douglasbaldwin.com/sous-vide.html I've cleaned the unit with the above - using an old toothbrush to get into the crevices with the various cleaning agents as much as possible. However, even the best cleaning is unlikely to reach every single part. Does anyone have any advice on how paranoid I should be? How should I go about giving the unit a thorough clean? Any authoratitive view would be hugely appreciated. As I say, I'm in a bit of a pickle. Thanks!
  12. Hi, I've been having problems with one step in this recipe: fried egg foam (volume 5 page 212) I can make the egg white mixture. I'm not sure about step 5: "blend in fried egg whites". Does that mean mix it in or actually put the whole mixture in a blender. I blended mine and the problem comes when I transfer the mixture to my siphon; it refuses to be dispersed. I think it's all the small chunks that get stuck at the tip. Any other ideas? Maybe get a new isi cream whipper?
  13. In the recipe for omelettes in MCAH, p. 147, the shown pan seems to have a plastic or rubber handle. Does anyone know what model this pan is? I've found it a bit hard to find oven-safe pans with that sort of handle.
  14. I'm looking into getting a chamber sealer, and was pretty interested in the Vacmaster 215. However, it does not have an accessory port. Since I don't have a sealer yet and don't know all the tricks it can do, I am not even sure if I'd miss it... but if I am spending a bunch of money, I'd like the most versatile unit possible. Would you rather have the more durable, more powerful 215, or the less commercial-grade 112 with the accessory port? Or is there another unit around the price of the 215 that I could consider? Thanks in advance for your thoughts!
  15. Hi guys! I'm just starting out with modernist cooking and my husband is giving me a sous vide machine for my birthday (so spoilt!!). Anyways... He's asked me whether I want the creative or professional model and I thought I would ask on here what everyone thought was appropriate. I obviously have the choice of either but don't want to just choose the most expensive one just because its more expensive if there isn't actually much point for home cooking. Thanks!
  16. Sharp has introduced several models of consumer counter-top steam ovens that combine pure steam (low temperature and high temperature) with microwave and convection capabilities. They also have a feature called "super steam" where they claim steam temperatures aboe 100C (upto 300C). Examples include AX1200, AX1300 and AX1500 available in different countries. In addition there is a considerably cheaper AX1100 model that has pure steam and microwave without the said "super steam" capability. The super steam feature (except in AX1100) is supposed to enable steam frying of French fries and other items. Any experience with these
  17. I'm very excited to try this! I have a new oven (Kitchen Aid Architect Series II) and purchased a 3/8" thick aluminum plate. Here's the issue and question.... Using the calculator on page 23 of Vol 2... - my broiling elements are 4 CM apart, so the sweet spot is 4CM x .44 + .5CM = 2.26CM below the elements. However, at the highest rack setting, my metal plate is 7.5 CM from the elements. Should I find something about 5 CM thick to place between the rack and the metal plate; or simply live with the 7.5CM distance? Any suggestions for what I might use as the "spacer"? One other data point about this broiler.... In the User Manual, Kitchen Aid suggests placing the rack in a position for broiling where the food would be 13-14 CM below the heating elements. How likely is it that this particular broiler does not calibrate in the manner contemplated in Vol 2 P26-27 of MC? Thanks!!
  18. Ok I understand their are many ways to extract Flavor from spices. Some spices are best toasted dry some are best steeped in a bit of hot oil some reading I have done talks about fat soluble flavors others are water soluble. Any available reference material on this matter?
  19. 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?
  20. 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.
  21. 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.
  22. 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.
  23. 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.
  24. Is MC@home a subset of MC, or does it have some different content? br, Andreas
  25. 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?
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