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Found 513 results

  1. Is MC@home a subset of MC, or does it have some different content? br, Andreas
  2. 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?
  3. 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!
  4. 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!
  5. 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...
  6. 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?
  7. 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
  8. Hi there, First of all thanks for taking the effort to read this post (my first on this forum) and your answers. I have been using Sous Vide for a while now, but given I wanted to learn the techniques a bit better first, educate myself on the safety aspects of working with sous vide (bacterial growth in combination with low temperatures) etc, I have been working on the safe® side of the spectrum, ie temperatures of 70 degrees (celcius) and higher for cuts like Pork Belly, Chicken (actually did that at 80 degrees) etc. For an upcoming dinner I am going to prepare a premium piece of Wagyu and a saddle of venison. Clearly, I do not want to prepare these at 70 degrees The way I plan to prepare them, having read about the minimum and maximum times for these cuts is equal for both, being: - meat will come directly out of a cold fridge (say 3 degrees C) - sear the Wagyu and Venison in a very hot pan to give it a nice browning all around, as well as kill any bacteria on the surface of the meat - immediately vacuumseal the meat (clearly each cut in its own bag... I have two sous vide machines, so they will also each go in their own bath) - vacuum bag then goes into sous vide at 55 degrees celcius for 4.5 hours each - based on the thickness of the cut, it will take circa 1.5 hours for the meat to reach 55 degrees and then the other 3hours is to pasteurize - after 4.5 hours take meat out of the Sous Vide, char it above a wok-burner at very high heat (only a couple of seconds) and then it will be immediately served Now, assuming that we will work in a hygienic way, avoiding cross contamination or contamination after the second step where we have seared the meat at very high heat all around, is there anything wrong or risky with the above way of preparation? Thanks a lot! Regards, Michel
  9. Hello everyone. What is the role of Baking soda in the caramelisation of onions and carrots in the pressure cooker please? It works beautifully but I like to understand the science behind it too. Thanks in advance Pablo
  10. So all, I've built my own temp regulator with a PID controller and outlet to control a heating element (I'm currently using my slow cooker). My question: what do you use to circulate your water? I saw the lightobject pump and the reviews say it's not submersible (what does this mean? should I get hoses to connect to the pump parts?). Is there a better/easier to use pump.
  11. Hi: Anyone have an idea of what kind (brand/model) of temp probe is being shown on page 67 of MCaH. The probes I have and the only ones I have found so far all say they cannot be submerged. Thanks, Omar
  12. Hello Everyone, I have heard that Sodium Citrate is also called sour salt, also know as Citric acid. I went to a place called Spice barn online and they sold "sour salt". I was not really paying to much attention since I was sitting at home and was also buying a few other spices. After the spices came in, Left the box on my table for a few days, I was in no hurry to open the spices or use them. Once I was ready to use them then it struck me, I had Citric Acid and not Sodium Citrate. So My question is, Can I use Citric Acid for everything you would use Sodium Citrate for? Or do I need to buy more? Thanks, Rick.
  13. Does anyone have any experience using sous vide techniques for making soy milk? I was hoping that I could vacuum seal the ground soy beans with some water and leave them to stew at 180 or so for an hour, but wanted to see whether anyone has already experimented with this...
  14. Wife is out this weekend and I was thinking I should double batch Garlic Confit while she's away. Has anyone experimented with putting it in the freezer?
  15. Hello! I was hoping someone could sanity check my work here on the calculation for determining when a brine will be complete using the equation on page 3-171 (6-101). The example uses a 1,000 g of pork chops as an example with 7g for salt and 100g for water, I am assuming this is using Scaling no. 2 with the basic brine based on the percentages...But my question is, If I am using Scaling 1 of the basic brine, how do the numbers correlate for equation. Here's what I did using Scaling 1: Weight of Meat: 275g Weight of water: 523g (water almost 2:1 based on recommendation from 3-170) Total: 798g (meat + water) 1% of total = 7.98g .4% of total = 3.192g So, according to the equation, S = 100 x 7.98 / (7.98 + 523) = 1.503 Then,assuming a final salinity of .7%, T = 275 + (.7 x 275 / 1.503) = 403g!!!! The weight of the meat can't possibly gain 128g right? After doing that, I tried using scaling 2 for determining the calculation (even though I originally used scaling 1). With doing that, I came up with the following result: I set 523g (the weight of the water) to 100%, and used 36.61g for the weight of salt (7% of 523g): S = 100 x 36.61g / (36.61 + 523) = 3,661/559.61 = 6.54 (which interestingly matches the example in the book)... and T = 275 + (.7 x 275 / 6.54) = 304.434g. This seemed like a much more realistic number, so I'm going to use this one. So I guess I'm asking, are my calcuations correct? Is what I did ok? Using Scaling 1 for brining the meat, and then using scaling 2 for determing when it will be ready? Thank you!
  16. I'm trying to make the aromatic chicken broth recipe from Modernist Cuisine at Home (p 266) and am very confused about the spice amounts. The recipe says: Star anise / 4g / 1 star anise Black peppercorns / 4 g / 1/2 tsp The problem is those volumes don't come close to matching the given weights. 4g of star anise is almost 5 whole star anise pods, and matches what appears to be in the photo for step 3. Same for the peppercorns: it appears the volume is off by 4x to get the amount shown in picture 3. Which one is correct? 4 star anise pods in 4.5 cups of broth seems like an awful lot? Neil
  17. I've been experimenting with sous-vide ribs and have had some excellent results sous-viding direclty in brine for 24 hours and then finishing them off on the smoker for a couple of hours. Other times, not so much. I've started to catalog my experiments and would love some input on what works & why! Experiment 1: removed silver skin from slab of baby back pork ribs cut in half, put in crock pot with chicken broth sous vided at 140F for ~50hrs sprinkled rub on ribs, put in smoker set to 180F (actual 180-220F) for 1 hr basted ribs in "bulls-eye brown sugar and hickory" bbq sauce, allowed to smoke for 1 more hr Experiment 1 verdict: smoking the ribs dried out the meat, and did little to add any "smoke flavor" to them. It had a mushy, dry texture. There was no noticeable red ring around the meat (an indicator of smoked ribs vs boiled ones). I was originally planning to put the 2nd half rack on the hot gas grill also, as a 2nd experiment, but after tasting how dry the other ones were, I didn't bother. I'm a little disappointed that I didn't try taste testing the ribs earlier in the smoking process, as I'm guessing there's a "sweet spot" at which point the gooey mess that comes out of the SV gets the crispier edge. Experiment 2: remove silver skin from slab of baby back pork ribs cut rack in half sprinkled rub on ribs, put in smoker set to 225F (actual 225-250F) for 1 hr Extracted one of the halves, sealed in plastic bag, put into the SV at 140F for 48hrs - more on these later the other half remaining i allowed to smoke for 1 more hr before basting w/ bbq sauce allowed to smoke 1 more hr (3 hrs total), basting every 20-30 min I continually cut off single ribs after 3 hrs, 4 hrs, and 5hrs total to taste them, basting in between For the ribs that were SV'd, i finished them off by basting w/ bbq sauce and cooking on the gas grill for about 2 min/side Experiment 2 verdict: For the ribs that were only smoked- as expected, they got more tender with more time. the ones after 3 hrs weren't very good (too tough) but the last remaining rib which cooked for 5 hrs total still had some moisture, but a flakier texture. a little effort is needed to get the meat to come off the bone, but it does come off cleanly. taste was very smoky. For the ribs that were also SV'd- these ribs were very tender, and came off the bone with zero effort. the texture was a little too soft throughout, especially on the outside which we normally expect to be crispier. the taste was very good, and a little smoky, but not enough to convince me it was bbq. Experiment 3: i think the next time i'm going to try the same method with the SV, but instead of the gas grill, use the smoker at 350F to finish them off...maybe try a rib every 30 min or so to see if/when they get dried out beyond the point of being good to eat... Thoughts on Experiment 3? Does anyone have any good experiences or advice to share in general?
  18. Dear all, a quick question regarding the pressure cookers. I am shopping for my first PC, and I have reduced my choice to two brands: Kuhn Rikon and WMF. They are both high quality brands with excellent products. I have, however, a question regarding the pressure that develops inside these cookers. - Only Kuhn seems to be able of reaching 15 psi/1 bar: the manual says that the maximum operating pressure is 1.2 bars. This is consistent with the MC books that cook everything on 1 bar. - WMF offers uses two pre-set options: low-level (around 9psi) and high level (around 13psi). If I were choosing just for me, I would go with Kuhn. But if I think of my wife, that the WMF is more gadgety/sexy. Its "ultra" model has a timer, green indicator when it can be opened and the choice of two levels is very straightforward: I am sure my wife would prefer it, as it makes cooking somehow more accessible and automated. My question: if I choose a PC that reaches only 13 psi, will it have any influence on the cooking outcomes? Specifically; a. would I need to add few minutes to the cooking times from the MC recepies? b. should I expect any inferior results in the taste/outcome? Thanx in advance, Ivan
  19. Hello, I am very interested in two products right now, a Rotary Evaporator, and a Centrifuge. Although any Rotary evaporator is far out of my current budget, after researching some Centrifuge's, I have noticed their price ranges vary significantly. I understand that the Rpm's work in direct correlation with time, as someone had mentions in a previous post, however after viewing this one on Amazon.com, I was wondering if anyone had used this product before, or one similar, with successful results. If not can someone recommend one of better quality, preferably under 500 Dollars. Thank you, and I'm sorry for the Naive questions. Here is the link to the one on Amazon.... http://www.amazon.com/Ample-Scientific-E-33-Bench-Top-Centrifuge/dp/B003WOKPF6
  20. I make my own Vanilla extract works great I get Everclear alcohol pour out maybe 20% of the product stuff the bottle with split Vanilla beans then shake and store for a couple months and have great Vanilla. I have done the same thing with Rum. I use the over proof alcohol as I was told that it "extracted" the flavour from the vanilla beans better. My questions 1) Do I need to use the Everclear alcohol? Does the higher % of alcohol give a better extraction? What is the best ratio of beans to liquid? 2) What is a good on line source of top quality Vanilla beans? This year for X-mass presents I think I will give people home made vanilla so I will need at least a kilo of beans and in searching on line getting prices all over the map. Any recommendations? Companies that ship to Canada are preferred.
  21. I use a Vitamix - love it have both the "standard" container and the whole grains container. Everything works great and its fairly easy to maintain by changing out the bottom of the containers and the "sprocket" on the base unit. Now I am seeing adds for Blendtec and Warring products that sound great. More power better containers that mix faster and run quieter. As I am happy with what I have I see no reason to change and when they all plug into a standard 110 Volt 15 Amp outlet I am not sure how much more power the newer blenders can bring to the task as they are limited by the amount of amperage delivered through the electrical circuit. Am I understanding this correctly?
  22. Dear All, I'm looking for an alternative to Branson ultrasonic bath. For the moment I've found the JPL Sonic 2200: http://www.jpleurope.co.uk/professional-sonic-cleaners.html Any suggestion for some other brands/models? Thank You in advance, Paolo Michelotti
  23. Has anyone managed to find where to purchase the "pastry bars" in the book? I've found several unanswered or dead end posts. Any help would be appreciated. Cheers
  24. I have a question about parasites in fish. Cooking fish at low temperatures (sous-vide and CVAP ovens set to 115-130F) wouldn‚’t kill parasites. Is that correct? Are there fish that you would avoid for these kinds of preparation? I‚’ve been seeing many parasite prone fish (wild king salmon, striped bass, halibut) cooked at low temperatures in restaurants. They have not been previously frozen. I don‚’t think any sushi restaurant would risk serving wild salmon without freezing it first, but upscale western style restaurants do it all the time these days. That‚’s not some BS a waiter told me. I have shadowed at one of the Nationally recognized restaurant in Boston and the chef told me their wild salmon is not previously frozen. Is there any way to get data on how risky this is? I‚’ve only seen two schools of thought on this: 1) it‚’s a risk and you should not serve parasite prone fish undercooked, and 2) as long as you buy the best quality fish, there is nothing to worry about. I realize that parasites have nothing to do with the freshness or ‚“quality” of the fish. They just happen. The one that concerns me in particular is tapeworm. Is it even visible? I know how to spot cod worm and anisakis, but am not familiar with tapeworm at all. All this being said, I cook fish with low temperature cooking methods all the time and even give most species to my children (5 yo and 2 yo). I want to figure out if the risk I am putting them under is greater than putting them in the car and driving them to school. :-) I am not trying to make eating risk free, but I‚’d like it to be roughly the risk level of driving in a car rather than riding a motorcycle.
  25. The wonderful menu on 6/21 featured Spaghetti alle Vongole: Taylor‚’s geoduck, vacuum-molded, centrifuged broth. What do you mean by "vacuum-molded"? I would expect that the shellfish was cooked sous vide, but how does the molded part come into play? This was my favorite dish of the evening.
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