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Found 513 results

  1. Home cook: went to use vac tonight and it won't seal. Anybody got an idea for a troubleshoot?
  2. 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
  3. After trying in vain to convince an unnamed large chemistry supply company that I was planning to use some Czapek-Dox agar for making koji for sake (well, for propagating A. oryzae for making koji and M. purpureus for red koji), and after being flagged in Texas for purchasing a Soxhlet extractor (incidentally made and shipped from New York, which as far as I know is not in Texas) to try to concentrate extractable compounds from mint and peppers (maybe catnip for the kitties if they behave), I was wondering if anyone out there has found sources for lab equipment for culinary use where the proprietors do not immediately assume that a shipment of lab equipment to a residence is for a clandestine psychogenic substance laboratory? Yes, I ferment mind-altering wine and sake, in full compliance with 27 CFR 24.75, 27 CFR 25.205, and state law. I can imagine that for the authors it was much easier to get what they wanted to play with since they were shipping to a business, but for those of us who are playing with food at home it is unfortunately a different story. Modernist cooking is hard enough when people give you odd looks for using something called "transglutaminase" or "sodium citrate" in their food, but that is nothing compared to the interrogation one gets regarding purchasing a small heating mantle or standard taper round bottom flask.
  4. Hello folks, I have been offered the chance to purchase a larger centrifuge at what could be a great price. I am trying to figure out whether this purchase is a great opportunity to get a high-end centrifuge for little cost, or if I am setting myself up for headaches. The unit in question is a Beckman J2-21. It's an older model with analog dials and was previously used in a university lab. The asking price is a few hundred dollars, however the unit has no rotor. A JA-10 (6 x 500ml bottles) runs about $1500 used, while a JA-14 (6 x 250 ml bottles) runs about $500 used. Then there is the matter of calibration. Beckman posts no product or information on their web site, and they do not handle random calls well. After much hoop-jumping I spoke to a Beckman service tech who quoted a minimum $680 for service - one hour of visual inspection plus one hour for travel. They are "not allowed" to give price quote for using instruments to measure balance nor for the actual adjustments - not even a rough estimate for a would-be buyer! I understand there are third party service providers; however Beckman is "not allowed" to tell you who these are. I know Beckman centrifuges are supposed to be good quality, but this is not a company that I would care to do business with. Then there is the matter of safety. The warning in Modernist put my wife off completely; the recent forum post mentioning "catastrophic" and "possibly fatal" did nothing to help. So bottom line: I'm intrigued at the prospect of spinning large quantities at 27,000 x g, but would first have to convince my wife that catastrophic destruction and possible death could be taken off the table with proper precautions. Second, if there were a way to lower the cost of the rotor. Third, if there were a lower cost option for service than Beckman, who are clearly not set up for helping a home cook and will charge exorbitant rates for the privilege. Any thoughts or ideas (or rotors)? Any chance there's a centrifuge tech in Western WA who would like to partner up? Much thanks, --Scott
  5. Hi Modernists, Dairy including butter (even lactose-free) make my stomach turn upside down. However, using casein and lactose-free clarified butter doesn't. Can butter be substituted with clarified butter in the recipes (e.g. caramelized carrot soup) or does it have to be butter? Cheers, Juho
  6. Hi chaps I've just bought a JML (I'm in UK) sealer, in the hope that I could blanch veg from the allotment and then keep it in the fridge for longer than in tupperware, the instructions even mentions soup but when I have tried sealing some blanched runner beans (that I'd squeezed dry) but when the vacume operates it sucks water as well as air and this gets between the two sides of the plastic bag and stops it sealing ... am I missing something please ? Roger
  7. Hello, i've had the luck this morning of getting a reservation in may for Noma. We plan to stay some days over there and I was wondering if anybody had recommendation about the others restaurants that we shouldn't miss! Thanks for your help Louis-Frederic
  8. http://www.savoryspiceshop.com They have a wide selection of spices at reasonable prices and their shipping is prompt. I've bought piment d'espelette, vadouvan, urfa biber, asafetida, and tasmanian pepper berries.
  9. Hi all, I'm a MC owner and transplant from the egullet forums. I didn't see any threads devoted to what people would like to see in the possible modernist pastry/baking/dessert cookbook from the good folks at the Cooking Lab. I'm sure there are a lot of people out there who have a wish/suggestion list of what they would like such a text to contain. My personal areas of interest are in sugarless and grainless baking and dessert making. For those living on low-carb, paleo/primal, diabetic, or gluten-free/celiac diets these are critical concerns. How can we make ice creams with, say, stevia or erythritol that don't suffer so greatly from textural and mouthfeel deficiencies? What about using non-sugar sweeteners to construct chocolate candies? For baked goods ("bread", buns, rolls, pizza crust, pasta noodles) how can we use nut flours, seed flours, or other low-starch flours (along with, perhaps, various modernist ingredients and techniques) to achieve similar results to wheat flour/yeast/gluten-based products?
  10. I recently bought a 0,5L siphon to try (amongst other things) making some foams. My first two attempts sadly have failed. This is my last attempt: 1) Two sheets of gelatine soaked in cold water for 5-10 mins 2) 0,25L Monin raspberry syrup heated 3) I add the gelatine to the syrup while stirring and it quickly dissolves. 4) I then let the syrup sit until it gets to room temperature. 5) When at room temperature, I add the syrup to the siphon, close it, and load it with two chargers, shaking vigorously after each charge. 6) I then put the siphon on it's side lying in the fridge for about 5-6 hours. When it came time to test the foam, nothing but gas would come out of the siphon. When I opened the siphon, the syrup had turned into a quite firm gel covered by what looked like a thin layer of foam. I have a few theories about what could have gone wrong, but I'd like your opinion and advice as well, before my next attempt. After two failures, I need a success My theories: 1) Too little syrup (0,25L for a 0,5L siphon) / roo few chargers. Maybe the pressure in the siphon was not high enough to push the gas into the syrup? Could more chargers have helped, or should I get a 0,25L siphon? (I would rarely be making foams from 0,5L fluid) 2) Should have shaked the siphon just before trying to eject the foam. 3) Too much gelatine, making the gel too firm for the gas to push it out. 4) Should the siphon be stored upside-down in the fridge? At least then the gas not in the gel, would be pushing the gel out, instead of just ejecting all of the gas leaving me to scoop out the gel manually afterwards Any help will be much appreciated!
  11. 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.
  12. Do you have any recommendations for restaurants in Paris that are taking a modernist approach to cooking? Thanks
  13. Should the egg yolk for the pastry cream really be cooked at 80C? It seems rather firm, not to say rubbery. Worked fine for chocolate pastry cream yesterday mind you.
  14. I would love to see a Modernist Cuisine screen saver here. Wonderful photography
  15. 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
  16. I have tried Glad, and a generic plastic wrap at 800W and Premium Saran at 500W for the Microwave Parsley recipe. In all cases the wrap melted through, at 800W much faster than 500W. While I have been successful using parchment paper and a careful eye, the plastic wrap would be much easier. In a brief look at commercial wraps, none seemed suited for the microwave. Any suggestions on a wrap? The generic wrap description in MCAH hasn't been sufficient. -Steve
  17. was wondering if anyone knew how to use this product ?
  18. Hey all, A few days ago I received my PolyScience Creative series immersion circulator and an Ary VP112 chamber vacuum. It's been awesome getting creative and freeing up time in the kitchen by cooking sous vide. However, I've had some significant difficulties when attempting to cook custards sous vide, particularly those that are meant to set and become firm enough to hold a shape, but light enough to be easily eaten with say, a spoon. Some examples would be creme brulee and lemon curd to be used as a filling for a lemon tart. When I attempted creme brulee the other day (using a modified recipe from the Modernist Cuisine book for coffee creme brulee), I sealed it in a bag and cooked it sous vide at 176 F for 30 minutes. Afterwards, I poured the custard into ramekins and put them in the fridge to set. They never did; my custards tasted wonderful and were certainly cooked, but they remained liquidy and never solidified in the way one would expect creme brulee to set. I put the ramekins into a water bath and baked them in my oven until the temperatures of the custards once again reached 176 F. It eventually set perfectly. Thinking my problem was temperature and time, I had made a lemon curd (http://www.channel4.com/4food/recipes/chefs/heston-blumenthal/lemon-tart-recipe, which by the way is absolutely fantastic tasting). I sealed the custard and cooked it sous vide at 179.6 F for 40 minutes, making sure to agitate the contents of the bag several times throughout the cooking process. Afterwards, I poured it into my blind-baked crust and let it cool to room temperature. Again, like the creme brulee, the custard was delicious and was at least this time, thicker and more viscous, but it was in no way a solid curd fit for a lemon tart. And again, like the creme brulee, I then proceeded to put it into an oven until the custard reached temperature. It set beautifully. What exactly is going on? Is there some sort of physics involved in a hot oven that produces results that can't be replicated sous vide? Should I reserve sous vide for custards meant to remain liquid (e.g. creme anglaise and ice cream bases) while traditionally baking more firm custards (e.g. creme brulee and fruit tarts)? Or am I simply not cooking the custard sous vide long enough?
  19. I went shopping in the asian grocery yesterday and I decided to try buying a fresh bamboo shoot. I went on youtube to find a video on preparing it, and the poster explained that they need to be par boiled until they are tender "to remove the cyanide." that sounds dangerous. The poster also explained that it's important to throw in rice bran into the water to help "extract the bitterness," which I guess is the cyanide? I was curious, though, would par cooking at 185F be superior to just boiling it? can a better texture be achieved without sacrificing the important cyanide removal? Any thoughts or suggestions?
  20. Has anyone tried cooking meats sous vide directly from the freezer by prepping and sealing ahead of time? I'm curious if this has any unintended side effects on the final product vs. thawing first, then prepping, sealing and cooking. Thanks, -Brian
  21. I have always wondered if it makes a difference what side of the foil one uses when roasting/baking/braising in an oven. I would assume that having the shinier side face down (facing the food) would reflect the heat onto the food better and create a more stable cooking environment. Thoughts?
  22. I'm about to embark on my first set of recipes from Modernist Cuisine at Home. ”˜Pressure-Cooked Garlic Confit‚’ and ”˜Pressure-Caramalized Onions‚’ are among those recipes. My question relates to canning jars. On page 33 there is a discussion on ”˜Pressure Cooking in Canning Jars‚’ and mentions mason jars specifically. Unfortunately I did not remember this as I purchased canning jars from the local kitchen supply store. I did not realise at the time that the ones I purchased were not mason jars; they do not have the separate sealing lid which fits inside the screw-top lid. The lid is all one piece. Can these be used as canning jars for pressure cooking?
  23. I just buy a termocouple from sper scientific that i saw in your book modernist , but it came not with the right probe ! , the people at sper csientific they said they don't no which probe is good for souvide and if its resist to the heat of the oven??? , so i made my research my self , and i find the model 800064, type K of sper scientific, but i am still not sure if its the right probe i should have for souvide or if its resist inside a 400 F oven, because the wire of the probe seem to be in plastic ! , like the one in modernist at home page 67 can you help me tank you.
  24. I have a question about the garlic confit recipe in a pressure cooker. Do the jars have to be closed? thanks! 'dmg
  25. 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.
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