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Found 513 results

  1. Made the Chicken Tikka Masala MC 3-204 and found that 12 h of marination was too long for our tastes/texture. Has anyone else tried this recipe?
  2. Traditional Sour Pickle recipes using salt brine. The brine helps to keep pathogenic bacteria at bay while encouraging the growth of beneficial bacteria which metabolize the vegetable‚’s natural sugars and produce lactic and acetic acids as a by product. I'm thinking I could speed up the process by using a Lactic Acid 80% Liquid Solution and a Whipping Siphon. Would this work and does anyone have a recipe?
  3. 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!
  4. A couple months ago on eGullet, coauthor Maxime Bilet responded to a question about the best recipes for putting a thermomix to use. He suggested eggs or bases like ice cream or custard bases. Anybody have one? If you don't, anybody have a recipe they really wished they had a thermomix for?
  5. Passive RFID temperature sensors exist in small sizes and have fairly large ranges. For example, Phase IV (http://www.phaseivengr.com/p4main/Sensors/WirelessTemperatureSensors.aspx) puts out a miniature RFID temperature sensor with a range of -40C to 180C. I would like to be able to put one of these sensors in a small, sealed stainless steel tube, and then inject that tube (pill?) into a solid I am cooking. For example, inject it in to the center of a piece of meat that is then put on a sous vide bag, and use it to periodically monitor the core temperature of the meat. Could be the same when the food solid is put in an oven or anywhere else. Could also be used for liquids, if it was suspended. Does anyone know of something prebuilt for this purpose that is already on the market, and, if so, where to get it? And if not, is anyone interested in figuring out how to put something together to do this? Or is this just a silly idea, because we can calculate the inner temperature mathematically or by pushing a probe through the side of the bag and taping it in place?
  6. 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?
  7. Hello, I am a concessionaire at the State Fair of Texas. Every year we have a fried food competition and coming up with new ideas is getting more difficult. I just wanted to ask all of you if you have any fried food ideas that are not common and would be fairly easy to mass produce. (Our fair is 24 days long and if you win the fried food competition, I would expect to serve around 15,000-20,000 servings. Any suggestions would be awesome. (If you have ideas that are not fried but perhaps cryo-poached in Liquid Nitrogen, that if fine as well.) It just needs to be something different and taste good. Some of my previous entries have made national and world news.
  8. I stopped by the coolest Asian market yesterday and came home with some really great stuff. And for the first time I found fresh black chickens! I know they can dry out pretty quick if you are not careful (its a lean bird). So anyone have tips or techniques to allow this ingredient to really shine? Thanks, B
  9. Thought I'd share this... http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/ It ended up costing me a little over $100 because of different parts and shipping costs... but mine looks exactly like his and works great. Just takes a little spare time
  10. 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!
  11. I am from the west home of big sky's and beef and I only speak one language english. Every time I travel I feel very primitive as most of the people I run into speak more than one language. I have never run into language problems while visiting the french speaking side of Canada, sometimes it takes a few try's to get the point across but I find as long as I am respectful and remember I should know french life is fine. I would strongly recommend a visit to Montreal. One of the rewards of visiting is amazing food - from simple smoked meat at Schwartz's Deli http://www.schwartzsdeli.com To one of Canada's original wild man chefs Martin Picard and his restaurant Au Pied De Cochon http://www.restaurantaupieddecochon.ca I hope to visit his Sugar Shack some day and see how he handles Maple syrup. He changes is menu up winter and summer and while I would not call it a healthy place to eat the wonderful seafood in season can not be too far off the mark.
  12. The improvised wet bulb thermometer on 1-322 is described as having the thermometer probe wrapped in cheesecloth, but the picture on the bottom right of the page seems to show the probe inserted in a blue sponge. Does anyone have experience with using an improvised wet bulb thermometer? Did you use cheesecloth or a sponge? Thank you.
  13. Which devices (e.g. "cheesecloth" or "strainer of Brand X/style Y") would be best to use to make sure that the mix is smooth enough to minimize or eliminate the risk of it clogging a whipper? By the way, I asked this in another forum but I haven't had any answers yet! http://cooking.stackexchange.com/questions/34996/straining-methods-for-liquids-to-be-used-in-whipping-siphon
  14. 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.
  15. Hello, I have been trying out you tomato basil spheres recipe which actually worked well, except that my tomato water is not as clear as described and and presented in your spheric results (clear as water). Now my question: Even with a centrifuge the yielded results in your book are not see-through material - may I ask how that is achieved? As for my method... I suppose getting close to that with sieves/cheesecloth is not really possible - is it? Best regards. Thomas.
  16. First forum post, my apologies if I missed anything in following forum instruction. I have a fresh filet of California King Salmon that I will use with the Fragrant Sous Vide application from _Modernist Cuisine at Home_. A couple of quick questions: 1) Should the duration of the brine in the 5% solution be affected if I have filet of uneven thickness? I am used to brining fish in a 10% solution for about 10-15 minutes; I understand this is a 5% solution, but will admit some apprehension at the 3-5 hour duration. 2) During the sous-vide step, is there any harm to exceed the ~30 min recommendation? I know the fish won't overcook obviously, but I'm curious if the fish is as "sturdy" at keeping at temperature for an extended period of time (for example, a couple of hours to leave the fish, then return an finish on the stove at my convenience). Thanks, -Nico
  17. I'm taking a vacation to New Zealand next month and was wondering if anyone has any restaurant recommendations. I was thinking of trying The White House when in Wellington, as they do some Modernist things and have Heston's Mock Turtle Soup as well as Sous Vide Duck on their tasting menu. Anybody else have any suggestions? I'm looking forward to going to a hangi and eating some seafood as well.
  18. Hi, I want to buy a chamber vacuum sealer and I have no clue what to buy... The vacmaster VP215C and the MVS 31X were the two that seemed the best for me in between 1000 and 2000 $. I want it for regular use. Thanks for your help Dominic
  19. I am new to sous vide and am interested in using it to cook steak. I have a 2" thick, 10-12 oz filet that I would like to cook for a week night dinner. I am afraid that if I wait until I get off work at 5:30pm to set it up and get it in the water bath that it would push dinner too late. (We prefer to eat at 6:30). Is it possible to put the steak in at lunch and have it go 5-6 hours in the bath or would that be too long? I am not sure how long beef can stay in the bath after it has reached the target temperature without changing the texture of the meat. I'm also open to hear about any ways that you are using your sous vide to minimize the stress of busy weeknight dinner. Thanks!
  20. 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!
  21. In MC, I wassurprisedto see the only mention of catalytic technique inchar-broilersas: "(charcoal) radiates heat with an intensity much greater than can be mustered by all but a few exotic catalytic gas grills." p.2-10, ...especially considering a main focus of the book is on 'exotic' methods and modern equipment! Does anyone have a review of current commercial grade catalytic charbroilers? TEC has even produced them domestically in South Carolina since 2006, and recently sold the technology to ITW/Vulcan -so we may see a new line out of Vulcan soon. I've been looking into the Rankin Delux TurboBroiler TB-3 or TB-8 series, and the TEC Searmaster II specifically. Any other brand name review and model is welcomed as well, those are the two i have found most interesting, reasonably priced, and available. Charcoal is a difficult proposition in my commercial kitchen, and indoors in general. I would like to hear from anyone who has experience with this type of charbroiler. It becomes difficult at first to give credibility to these devices when claims of "searing in juices" and juice meters are plastered all over theiradvertising, however I would also like to see if anyone has discussion on the different effects of dehydration that wouldoccurbetween this type, gas burner with radiant element/lava rock, and charcoal charbroiler. with the radiant catalytic element type, there is significantly less convection around the product being cooked -which keeps me interested in them. Does anyone have any relevant input?
  22. From the topic "When to Thaw and When to Cook Directly from Frozen" (MC 2,258-264) I get the impression that the best option most of the time is to just cook directly from frozen. Have you done any experiments to see if water loss is reduced if proteins have been thawed slowly before cooking sous vide? Conventional wisdom has it that thawing should preferably be done in the refrigerator.
  23. In the pizza dough recipe it calls for using Antico Caputo flour, but I see several different varieties of Antico Caputo. Which one should I buy?
  24. I have made this twice now and while the result has been quite tasty, I feel like I am doing something wrong. After cooking the polenta in two 16 oz Mason jars, it appears that much of the milk has escaped into the pot. The resulting polenta is quite dense and requires a bit of work (starting with a potato masher) to finish the recipe. The resulting dish is very thick. Is this expected?
  25. I wanted to know if it is possible to reverse the normal order of sousvide, ie: sear the protein, then put into bag with seasoning to cook through. 1) will this have any effect on cooking? either cooking times or quality of final product? 2) are there food safety issues that emerge? (this is for private house not restaurant)
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