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  1. I just got the book and the Baked Potato Broth seems like a good place to dip my toes in the water. I would like a little clarification on how to decant the potato juice from starch residue. All it says is 300g from 700g of potatoes.
  2. I did not have albumin powder but substituted 25g egg white for the 25galbumin powder and it worked well.
  3. Has anyone here tried the Sous Vide Dash app for IOS? http://www.sousvidedash.com/
  4. Does anyone know where to find peelzyme? It is mentioned in the book, and I'm quite interested in using it to peel fruit, but I can't seem to find it. Thanks, -Brian
  5. A friend of mine really likes sour patch candy and I'd like to try to make it into a foam but I don't quite know where to start. I'm thinking of trying a few things. Put the candy into a liquid an let it it, then blend it. Or perhaps melt the candy. Once it's liquid I have an idea about what to do next.
  6. Greetings. I received the ElevenMadison Park cookbook for my birthday (December), and it is one of my favorite cookbooks of the year. The recipes are great (some very involved), as is the presentation of the food. I have cooked a few of the recipes and the flavors pair together quite well. One of my favorite things about the book is at the end. The end of the book contains many vinaigrette, infused oil, gels, pickling, and sorbet recipes, as wellasvarious other dessert recipes. It is a very nicely presented book, with recipes laid outvia each season. Has anyone else purchased the book? Have you cooked any recipes? How cookable did you feel the book was? Seth
  7. The book mentions that there are no cvap ovens that let you directly control wet bulb and dry bulb temperature. The holding drawers have aseparatefood temp and air temp dial that is set in degreesfahrenheit. I would imagine that these correspond to wet bulb and dry bulb temp. My question is, which is which?
  8. Is salt made from ocean water safe to eat? We are making salt from ocean water collected off the charleston sc, coast and was wondering if it is safe to use
  9. I'm looking at buying a used rotary evaporator, because the price for a new device is quite steep for a hobby device. Now I was wondering whether that's a bad idea, considering the fact that there's a good chance they have been used to extract highly volatile chemical substances in a lab. Is this really as unsafe as I think? Is there a reliable way to clean the glassware of such a second hand rotavap? How do the lab guys do this, since I guess they don't want to mix their chemicals with those from previous experiments either? thanks!
  10. The recipe for Cantonese fried rice is listed in the combi oven section, but the directions only give the oven temperature (475F), nohumidity, like they do for the other recipes. Can this recipe be made in a tradition oven, or is a combi oven required?
  11. I want to try and start taking some great food photos as I document what I cook (especially out of Modernist Cuisine). I was wondering if anyone have some good advice on what to buy and how to set up and light shots against a plain black and plain white background? I think that shots that Scott takes over at Seattlefoodgeek.com are excellent. Maybe someone can speculate on his set-up?
  12. I have a problem here with the cooking of the squid and cuttlefish. somehow the timing doesn't seem right. Could you please confirm that the numbers are correct barley cooked50C 10 Min Firm65C 5 Min tender654 h 30 min firm seems to be pretty short in cooking time please also check the others like geoduck and snails Robby
  13. I don't know where Mr. Marchesi comes from, but I don't think it's Milan. For me, a risotto Milanese has to be made with bone marrow, otherwise it's just a risotto and NOT Milanese. And as I can't see any bone marrow in his recipe, it is not a Milanese. Sorry. Unless somebody proves me wrong. Robby
  14. Do you have any recommendations for restaurants in Paris that are taking a modernist approach to cooking? Thanks
  15. So I see this mentioned as the best option for smoking but little detail is gone into about it. Could someone elaborate?
  16. (Inspired by other thread on SVS Professional) I just heard about a deal Costco is doing - a sous vide kit comprising the SousVide Supreme Demi, the SVS vacuum edge sealer, and some accessories for $300. Seems like a good entry level kit or a gift for relatives.
  17. In the new recipes sent on the mailing list we seem to have a problem with the quantities of the eggnog foam in the siphons. In both recipes we're putting 1195g of preparation and three cardridge in a siphon of an undetermined size. Event if it's the largest quart size is seem that it will clearly overfill it! Are tue quantities corrects and I'n just a coward ;-) or is there a mistake with the recipe? Thanks for the clarification
  18. I've only just begun working through Volume 1, but I'm taking a quick break to ask a question. What rights do the MC team have to their new way of presenting recipes? Meaning, could another publisher be sued for using their formatting? Would it be considered poor etiquette? What of someone using the format to publish a free recipe online? Does the MC team care or would they be glad to see their method beginning to be adopted as an alternate standard? This question is pure curiosity, but something I'd like to know going forward. I strongly expect to see this recipe presentation make headway (at least among nerdier publications) and want to know whether I should feel indignant on MC's behalf or glad.
  19. I'm planning on purchasing a Sous Vide Professional in the next month. Before Christmas Williams-Sonoma had a great sale price, around $600, but now everyone seems to be charging the same as Polyscience does on their site, $800. Has anyone found a better current price out there?
  20. Hi, anyone made the Pot-au-Feu Consommé (5-52, 6-45)? Consommé is a tradition at Christmas Eve dinner at my family. I'm planning to use the Pot-au-Feu recipe for this year, anyone who has tried it can tell whether it can be a good option? I was surprised to see carrot and parsnip juices directly as ingredients. In any case, I'll post the results. Enrique
  21. Here's Max's blog post from last year, featuring recipes for Christmas ham, yams, deep-fried Brussels sprouts, and pumpkin pie! What are your plans for holiday feasting this year?
  22. Hi there. I've been experimenting with Activa RM for several preparations, mostly pre-sous vide meat stuffing, and I'm very pleased with the results so far. I've read all the possibilities on 3-250 to 3-256 and I yet have to test other uses you propose there. Since I published two very simple recipes on my blog http://www.RamiroSalas.com, I've started to get some criticism in the twittersphere for using the ingredient. Their main arguments against it are the overuse in the industry (which I'm not personally concerned about since I'm just a home cook) and the banning of the ingredient in the EU. They also point that the only safety study used to approve its use in the US was originally paid by Ajinomoto, the main producer. Overall, the arguments seem rather weak to me, but I'm having a hard time finding conclusive scientific evidence that the product itself is safe. I really don't care about the ethical/moral aspects of its use since those are very subjective areas, but I do care about hard facts. The information in the Modernist Cuisine as well as the references in 3-257 focus mainly on the proper use of the substance, but I was wondering if you have any additional sources that could help debunk some of the "safety" related myths circulating out there regarding Activa. Thanks!
  23. Today I tried my first recipe out of MC. I did the melon caviar and topped it on a crispy prosciutto round. I sourced the alginate and calcium chloride from willpowder. Overall the melon caviar was pretty time consuming but yielded a great looking product. Unfortunately the caviar was way over powdered by the prosciutto (my fault), and the caviar didn't have much flavor itself. However, I don't think the melon I was using was too great to begin with, so shame on me for using bad product. Overall the dish ended up looking a lot better than it tasted. For the round I just cut out my shapes using a ring mold, put them on a baking sheet lined with a slip mat, and baked them in my convection oven at 200F for about an hour. (I don't have a dehydrator)
  24. 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
  25. Made this one last night as I was intrigued to find what difference pre-soaking the spaghetti would make to the taste of finished dish and and interested to see if I could knock up a dish in just over a minute. Since I don't have a centrifuge the Tomato Water was made to a recipe by Raymond Blanc which gives a very clear tomato water with infused flavours from other vegetables and herbs. The store bought spaghetti (as recommended) was soaked for an hour and then cooked in the tomato water. The recipe calls for the water to be brought to a boil and then the spaghetti cooked for 1 min 10 secs. Exactly? Not 1m 8secs or 1m 12secs? Now 500g of water is not a lot to cook spaghetti in and even in the smallest of pans does not give a lot of depth and it took all of the 1m 10secs for the spaghetti to soften enough to fully submerge. A minute later and the spaghetti was still hard and raw. In fact it took all of 6 or 7 seven minutes at a rolling boil to become 'al dente'. Even then it could have done with a minute or two more. So the recipe is clearly wrong. Possible explanations/solutions The time is a typo and should read maybe 7min 10secs - but what possible difference would that extra 10 seconds make? The recipe says 'store bought' spaghetti which I took as normal dried spaghetti in a packet but maybe this is a recipe for store bough 'fresh' spaghetti (the kind you get in a vacuum pack)? It doesn't say that. The soaking needs to be done for much longer than 1 hour - maybe 3 or 4 hours. Maybe this should be done in a pressure cooker? 1min 10 secs would then make sense. Any thoughts? Anyway, the result was quite delicious, a light flavourful pasta without the usual heavy sauce. I didn't make the Tomato Confit but instead served it with thinly sliced sun-dried shop bought tomatoes, thinly sliced bacon cooked in the oven and a few pea shoots. The occasional sharpness of the tomatoes and saltiness of the bacon were the perfect foil to the delicately infused spaghetti. One observation is that the pasta dried quite quickly once plated and I felt that additional olive oil would have masked the flavour. A ladle of the tomato water after plating gave the perfect result. Definitely one to try again when I've got a spare six hours to make the Tomato Water!
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