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Found 1,301 results

  1. New Nomiku kickstarter

    The folks from Nomiku have launched a kickstarter campaign for a new version of their circulator... https://www.kickstarter.com/projects/nomiku/new-nomiku-sous-vide-wifi-connected-and-made-in-th
  2. I've had luck with sous viding steaks only to bring them up to temperature. But any steaks that require holding for more than a couple hours always dry out and lose a ton of their pinkness. I use Douglas Baldwins tables and have tried sirloin, ribeye, eye of round, etc at 130/131F. I've tried them at 6 hours, 8 hours, and sometimes the much longer 24 hours or more cooks. Ribeyes - of course I only tried at 6 hours once as I was looking for a way to render the fat down a bit more besides applying a lot of high heat. I was trying to get the best of both worlds with this one. The delicious rendered fat of Ribeyes with the perfect medium rare temperature with less chance of human error. The other meats, I was experimenting to see if I can turn leaner, cheaper cuts of meat into something much greater, like many sous vide advocates talk about. I've tried many times, and have never been successful. Like I said, the longer cooks make them lose a ton of their juices, and the meat comes out pale and hardly pink at all, despite being cooked at medium rare. I recently did a side by side comparison of a 8 hour vs 1.5 hour sirloin and the 8 hour was not enjoyable at all. Dried out. The 1.5 was good, but about the tenderness I expect form a traditional cooked sirloin of course. I figured it might be an issue with the microcontroller (Dorkfood DSV) not being calibrated. So I bought a thermapen and pretty much the 3 thermometers including the thermapen I use pretty much agree that the microcontroller is doing a great job (and yes, the bath is circulated). My heating element is one of those Marshalltown immersion bucket heaters. Have any of you had this problem? My only suspicion is that it might be a factor of thickness at this point, but even then, I've tried top sirloin over 1 inch thick and it still comes out dry and pale after 6 hours at 131. I'm not getting this legendary turning cheap cuts into filets with more flavor that I keep hearing about. The only thing I haven't tried is doing a roll/roast. Any advice would be appreciated!
  3. Hello, I tried myself on the MCaH Pressure-cooked Chickpea Salad tonight. I followed the recipe in every detail and got some great results with the chickpeas, the dressing and the "toppings" all for themselves. When I tossed it all together as instructed, though, I got a significant different result from what I could make out on the pictures to the recipe, due to the huge amount of dressing. The delicate ingredients are all coated with a thick layer of the mayonnaise-like dressing which results in a very overpowering vinegar-lemon taste. I'm kinda confused: as the ingredients for the dressing are given with such precision I'd think I have to use it all on the salad as opposed to just "add to taste". Am I missing something? Anyone got any similar or different results? Any help is greatly appreciated! Roland
  4. I'm used to cooking pork butt sous vide, but I've just purchased a pork roast. Usually I cook at 140 F for three or four days. Should I change the time/temp for a regular pork roast?
  5. Sous vide cooking temps

    Wondering what temperature most kitchens cook there food at sous vide? Most places I've worked cook at 62c and hold at 50c wondering what everyone else does? And why? Also is there a difference if u cook at 60c or 70c apart from speed. We probe all the food so would it make a difference?
  6. Sous Vide Beets

    I have been playing around with beets sous vide. I have seen a lot of different times for them ranging from 45 mins at185 f or 85 C I have increased the temp to 188 F and held for one hour dropped it to 187 F for another hour and finished it at 185 F for the last hour and still they are a little too al dente for most peoples taste. This is way beyond the 45 mins I have seen posted for most recipes. I have peeled and cut the beets into 1/2 inch cubes, heated water on top of the stove and plunged the bags into them before submersing them into the bath and started the original temp in the circulator to about 196 F to adjust for the temp loss when dropping the units in. Not overfilling the bags, maybe some more than one layer, liquid in bags at about one third volume and still no great results. I usually braise them in a oven, covered in cold liquid for about 3 hours whole beets and they come out tender. Any suggestions? Thank you
  7. Siphon to make dumplings?

    At a restaurant last weekend, I had a poached egg, but instead of just cracking the egg into the water it was shot out of an isi siphon. This got me wondering about making very light poached dumplings by putting batter in a siphon and dispensing into a poaching liquid (or even, if I weren't worried about the splatter, into a fryer). Has anybody tried this? Does it work? Thanks in advance, Andrew
  8. So I recently purchased a vacuum chamber sealer VP215. I love to do quick marinades and some of my marinades include the use of garlic, given that it's advised not to use raw garlic when using the vacuum chamber, I'm wondering how you guys work around this. Also I have a question about quick pickling. If I quick pickle in the vacuum chamber sealer and the recipe calls for a few cloves of garlic, is it okay to put those in? TIA
  9. Storing sodium alginate bath

    Hi there, I'm giving my first steps in modernist cooking. I recently bought a starter kit with some of the main products, and started trying out with (frozen) reverse spherification. After doing a couple spheres, I still have (or i think I do) a good sodium alginate bath. My question is: can I store it in the fridge to use later? If so, for how long? Is there any way of knowing if the bath is still 'active' (other than dropping something in it and see if it works)? I search an answer for this all over the web (and in the forums), but didn't find any. Thanks! Mauricio.
  10. Hi folks. One of the reasons I found and joined these forums is from my research on the internet pertaining to sous vide cooking since there's relatively little out there. I'm aware of Baldwin and Keller and the likes, but every so often there's an ingredient or product that I cannot find anything at all on, as in the case of my recent purchase of fresh Venison/Brisket sausage. My separate research on both venison and brisket call for 1-2 days, but being in a sausage form, I was a bit hesitant to go this long. I started it at 140 for about an hour, then rethought thinigs since it's beef and deer only and lowered the temp to 133 and cooked it overnight for about 8-9 hours. It looked like some of the liquid was exiting the sausage, so I pulled it out and placed it into an ice bath for over an hour and now it's in my freezer. I also had no idea what part of the deer was utilized. Loin calls for a far shorter time than other parts. Should I have gone longer than 8-9 hours being brisket and venison? My intuition told me not to go anywhere near two days. I didn't want a lot of liquid leaving the sausage, nor did I want to change the texture of the meat. These babies will be finishing on the grill, so they will get more cooking time there. Thoughts? Suggestions? Thanks in advance.
  11. Precision Cooked Egg Yolks

    Id like to start a thread on uses for previously SV’d egg yolks. Hats of to the Anova group for the term Precision Cooking. I like it, but it has so many more letters than SV Sooo Ill use PCook for SV. I can afford 3 more letters, after all. But this is not about terms, what ever merits they might have. Its about the PCook’d yolk. Easy to do in Bulk, No plastic, just the natural shell. chill, dry, put back in the refig. and use ‘ at will. ‘ Polyscience’s chart is nice : https://www.cuisinetechnology.com/_pdf/SousVide%20Temperature%20Reference%20Guide.pdf In the Mayo + thread I got the idea to add a yolk or two to Hellman’s and see what’s up Here it is: http://forums.egullet.org/topic/148803-mayo/ First , I brought out some frozen ‘SV’ butter : Yes, its plain butter I routinely get when on sale, and 6 sticks fit nicely in the 8 x 10 SV Bag. Its of course not heated ! The bag prevents freezer burn, and Freezer Flavor from migrating into the butter. As I need a stick, I cut open the bag, take out a frozen stick, and quickly reseal the bag so little moisture condenses on the next seal. N.B.: the bag has already given up one stick Resealed, back in the freezer for the 4 sticks. Here is a PCook’s egg, cracked open directly from the refrigerator. ( not really water bath PC, these were left over from some experiments w the CuisiSteamBoy .) There is a thread on that if your’e interested. This is exactly what a water-bath egg looks like cracked open. Note there is some white albumen in the shells, and the yolk is coated in cooked whites with quite a bit of loose white ‘ on the side’ Note the white easily ‘peels’ off the yolk. The yolk w most of the white removed was placed in a bowl: The Knob of butter, which you see above was microwaved until soft, with a bit melted. This was whisked into the plain yolk: Its a bit hard to see, but this mixture is fairly stiff, and holds its shape. Its still a bit cool. I did not heat up. Added a bit of salt and tasted it. Delicious. Added a drop of two of lemon juice, even better. If you can Precision Cook the whole egg, to what ever temp on the chart correspond to yolk that pleases you, you can chill and keep these eggs in the refrigerator for ‘Long Time’ they are after all pasteurized. You might even develop a liking for several different yolk textures. They are a tight fit as you can see on the chart. With a seasoning / herb / flavor profile of your choice, made well in advance, you have a decent “ ---aise “ of the butter school any time you want one. Work time : about a minute. Also available for 1 minute orders the Mayo + “ ---- aise “ Fantastic , correct, if you are of the ‘ ---aise ‘ school of sauce. You will have to run around the block many many many more times, let me warn you in advance, if you choose to use yolks this way. So if you PCook eggs, what might you do w the yolks ? For Whites , see the SV Eggs thread. Bon Apetite.
  12. I was wondering if anyone else has tried making Heston Blumenthal's exploding chocolate cake. One of the ingredients in the crust is "popping sugar", which is basically unflavored poprocks. My understanding is that the chemical reaction that releases the C02 from the sugar is caused when water is introduced, and that the sugar is stable in a fat mixture. However, as soon as I added the mixture to the crust it started popping away... I added some extra sugar on top of the crust, but when I added the chocolate, it started popping again...... I'm a bit worried that I'm going to miss out on this special effect. I'm sure it will taste good anyways...
  13. I'm cooking some pork belly sous vide (http://www.seriouseats.com/recipes/2013/10/sous-vide-pork-belly-bun-pork-braise-mayonnaise-quick-pickled-cucumbers-recipe.html), and the recipe calls for putting a marinade in the vacuum bag with the pork. I'd also like to make the meat a few days in advance of when I serve it. Is it important to remove the meat from the marinade after SV? The recipe says you can leave the meat in the vacuum bag for ~two weeks before serving, but I'm concerned that this would basically add a few extra days of marination and make the meat too salty. Thanks for any advice!
  14. Pork Belly & Equilibrium Brining

    I'm attempting ChefSteps' braised pork belly recipe here: http://www.chefsteps.com/activities/braised-pork-belly The pork is has been in the brine (equilibrium version) for a bit over 24 hours, but as I look over the math again I'm a bit worried about the final salt concentration - if my calculations are correct it should equilibrate at around 2.5%, which seems very high for a brine (my copy of MC seems to agree). Has anyone attempted this before? Is my math off or does that seem high to anyone else? I suspect maybe the idea is to serve this in small portions as an accent rather than as a main protein... Assuming I'm not out to lunch...to salvage I'm thinking I might be best to take it out after 48 hours, soak in a few changes of fresh water for 2 hours (per MC, roughly following the high-concentration brine method, though at a lower salt concentration and for less brining time...), then re-seal for 24 hours to let the salt concentration even out in the meat. Last thing I want to do is oversalt and ruin this nice piece of meat, and it needs to be ready to cook by Thursday morning...any advice (or even words of encouragement) would be greatly appreciated!
  15. Shellfish cooked sous vide

    Has anyone tried to Sous vide live shellfish in a broth etc? I know that you would have to pull a lesser vacuum on this to allow the shells to open, I was thinking probably in the range of 50% to 60% and you would have to sous vide immediately to avoid suffucation of the shellfish, but you could possibly hold a couple hours for pick up at lower temp. I am thinking about possibly clams or mussels. Would love to know if anyone has tried this. Thank you
  16. Anaerobic curing times

    When I am home curing pork, say to make guanciale, pancetta, or coppa, I typically put the meat, cure #1 or #2 depending, spices/herbs together then vacuum seal and keep at about 38F it until I'm ready to do whatever I plan next for it, such as air curing. Rarely is it left in the bag for very long...the longest stretch has been 2 weeks. It has always been successful for me. This time I have a situation where I have several cures which have had to sit vacuum sealed for a very extended period--nearly 4 months. I am confident the temperature was controlled under 40F the entire time. Given the length of time in an anaerobic environment, my first instinct was to toss them out due to fears about botulism. But the more I think about it, I'm questioning whether they might be ok--they are well coated what is effectively a wet cure of salt and sodium nitrate. Importantly, these only have #1. My major concern is the potential for botulism. Secondary concerns would be texture or salt content issues. I have not yet opened the packages, but all visual indications are good--great color, good firmness, no visual mold, discoloration or other visual cues. Obviously putrid odors would require that I trash them, but a lack of putrid odors doesn't rule out botulism toxin. Thanks for any advice!
  17. Locust bean gum

    I've been experimenting with stabilizer blends for ice cream, and am currently using a variation on one recommended by Francisco Migoya: xanthan, locust bean gum, and guar gum in a ratio of about 1 : 1.4 : 1.4. My one hesitation with this blend is that LCB requires a lot of heat (according to some sources) to hydrate fully. Modernist Cuisine and a couple of other sources say it needs to go above 90°C. I'd like to not have to cook the dairy this high. Some other sources say LCB only needs 80°C, and others say 47°C. This is a lot of variation, and I'm curious if it's because of actual variation in versions of the product, different standards of solubility (including different amounts of time), or because someone's misinformed. If it's just a question of time, I'm wondering if I can get away with lower temperatures, because my base has some egg custard and needs to be cooked anyhow (I cook in a water bath for about 30 minutes but could go longer ... temperature of at least 79°C) and the mix then ages at least 8 hours in the fridge. Any thoughts? Edited to add: I've been trying to get information from the manufacturer, with no success. My LCB comes from CP Kelco, who were nice enough to send a sample, but I can't get them to return email or phone calls.
  18. Was browsing Webstaurant this pm and came across this. Effectively complete SV setup for $700. http://www.webstaurantstore.com/ary-vacmaster-vmasvp104-vacuum-packaging-machine-with-sous-vide-head-unit/120VMASVP104.html Haven't looked at the Ary vac sealer, so can not comment on deal worthiness.
  19. Calf's Heart Sous Vide

    Hello I would like to cook a calf's heart sous-vide. Any ideas on temperature and time? Thanks in advance... Philippe
  20. I'm making the Modernist Vichyssoise for dinner tomorrow night and I just started the first part of the recipe: I am confused about the use of the diastatic malt powder, however, so was hoping someone could enlighten me (chemistry was never a strong subject!). The recipe has you simmer the potatoes until fully cooked, then drain them, add diastatic malt powder, and puree in a blender. You then put the puree in a water bath set to 52°C/126°F for 30 minutes, followed by moving them to a saucepan and heating to at least 75°C/167°F. From the book regarding that step: "This halts the enzymatic reatcions." My concern is that at the time I added the malt powder my potatoes were just off the boil, so were very hot. I then pureed in a blender, which certainly didn't cool them down! I checked the temp before putting them in the bath and the puree was at 86°C/187°F. So it would appear that the water bath actually serves to cool the potatoes down to 52°C, and then you reheat them to 75°C. Does this seem plausible? How does the enzyme work that it is stopped on its return to 75°C, but works fine being put in so far above that?
  21. I'm having some people over for dinner tonight and am planning on cooking some burgers sous vide using my anova. I'm running into some complications due to everyone wanting their burger cooked to a a different degree of doneness. I need some cooked well done, some medium, and some medium rare. I'm going to lay out my plans on how to accomplish this and I'd like some input on whether or not it will work and/or if there's a better way. According to the time tables I've looked at it should take about 75 minutes to cook and pasteurize the well done burgers in 160F water. If I put those in first and then as soon as they're done added some ice to the water to drop the temp down to 145F for the medium burgers and added those in. Those should take another 75 minutes or so to cook and pasteurize to the core. For the medium rare burgers it looks like if I add them during the last 45 minutes of cooking they should be cooked and pasteurized to the core and also relatively close to medium rare temps (may be a little overcooked but close enough). The only possible issue I see with this is the fact that, by the end, the well done burgers will have been in the water for about 2.5 hours. I've never cooked burgers that long sous vide before so am not sure if I'll run into any texture issues. Any thoughts?
  22. I've previously made this salad but had to cheat on a number of the ingredients. I'd like to try it again with less cheating, but I have a number of questions before I dive in. First, when making the foie gras cherries, the instructions indicate that you should use a torch to melt to tops of the hemispheres while they are still in the silicone mold. I assume this is a very quick pass? I'm nervous about destroying the mold. Has anyone else tried this and run into problems, or does it work fine? Next, after dipping the "cherries" you chill them in the refrigerator: what orientation works best for this? Laying on their sides, upright, or upside down with the sticks pressed into foam or something? The recipe for the foie coating calls for "Amarena cherry syrup": I see many different brands of Amarena cherries packed in syrup. Is that syrup what the recipe is talking about? Any favorite brands? The sherry gel cubes list "chamomile blossoms" as an ingredient, and the lentils list "chamomile blossoms (fresh)": when I made it last time I used chamomile tea for the gel cubes since without the "(fresh)" in the ingredient list I assumed dried. Is this correct? The dried blossoms absorbed a lot of the liquid, I had to press on them to extract it and even then the yield was much less than the stated "215g" (which I don't think can be right, based on the ingredient quantities listed). The lentils also call for black radish: is red radish a reasonable substitute for this? I can't find black ones in the stores here, and can't recall ever having them so I don't know what the taste and texture are like. What is a "green hazelnut" and any tips for sourcing them? Finally, I'm looking for a source for food-grade chamomile essential oil: anyone have a supplier?
  23. Sous Vide stocks, how much water?

    I looked through the Sous Vide section and didn't see this addressed, I hope I didn't miss it. I just made three batches of chicken stock. I put two chicken carcass, 2 feet, a veal bone, and a measure of onions/carrots with bay leaf and thyme and enough water to fill the bag. I made four bags and set them to cook for four, eight, twelve, and twenty-four hours at 95 degrees Celsius. The four-hour bag had the deepest chicken flavor, but none were strong enough to stand on their own without evaporation. To save time I combined them all into one pot and reduced. The end result is good, but not as good as four to six hours in a large pot on the stove. My question is when making stock with a sous vide should we reduce the amount of water to account for the evaporation which would naturally take place? And does the chicken flavor break down with heat over time?
  24. A New Way To Make Pickles

    Basically, this is a hybrid of the two traditional types of pickles. To my surprise, after a great deal of research, it’s new as far as I can tell. In any event, I came up with it independently. Here’s the story. Several years ago, when developing my recipe for kimchi, I read a lot about natural fermentation. From which I learned the object is to produce lactic acid with the ubiquitous bacterium lactobaccillus plantarum. Meanwhile, I had long ago decided I prefer naturally fermented pickles (e.g., Bubbies) to those cured with vinegar (e.g., Clausen’s). What would happen, I wondered, if I prepared traditionally vinegar-cured pickles with lactic acid directly? At the time, though, I couldn’t find a source. Later, when looking for ingredients for Modernist Cuisine at Home, I happened upon Modernist Pantry and noticed they have the elusive lactic acid in powder form. After numerous trials, I worked out a recipe. It marries the convenience and flexibility of quick curing with the less obtrusive flavor profile of lactic acid. The result isn’t as complex as a natural ferment, but it’s a heck of a lot easier, more reliable and more versatile. The method works with pretty much anything that anyone pickles with vinegar, including cucumbers, beets, mushrooms, turnips, cauliflower, onions, asparagus, green beans, eggs, apples, etc. For convenience and ease of refrigerator storage, I built my recipe around 1 litre canning jars. (Quarts also can be used, of course.) How much main ingredient will fit depends on how closely it packs after prepping, but 1‑1/2 lb is typical. If appropriate, blanch or otherwise cook so as to be tender but not soft. If appropriate, cut into bite-size pieces. For the brine, combine 2 c water, 2 tbsp kosher salt (18 g) and 2 tsp lactic acid powder (6 g). For sweet pickles, e.g., Bread & Butter, I reduce the salt to 2 tsp and increase the lactic acid to 1 tbsp. Notably, according to my electronic pH meter, the 2 tsp lactic acid brine has a starting pH of about 3.2; once it equilibrates with the main ingredient, the pH rises to about 3.8; the recommended level is 4.0 (or less), which is well below the 4.6 needed to inhibit botulism. Flavorings may be added as desired, including garlic, dill, chile, spices, herbs and/or sugar. As with the main ingredient, the flavor profile of just about any vinegar-cured pickle can be adapted for the lactic acid brine. A few practical points. I like to sequester the flavorings in a bouquet garni bag. It’s not necessary, but makes for cleaner pickles. Also, I find infusing the brine works better than cold packing. Bring to a boil, add bag with flavorings and let cool covered. Put bag in bottom of the jar, add main ingredient and pour brine over. Most main ingredients float, so I insert a pickling spacer to submerge them. My favorite spacer is an inverted lid for a stainless steel dredge shaker, available from restaurant supply stores and online (e.g., here and here), as it happens to be exactly the right diameter (70 mm) to fit inside a wide mouth canning jar. An inverted plastic storage cap for regular size jars also works, though it’s a bit too wide (not easy to get in and out of the jar), solid rather than perforated (no brine above the top layer), and, well, plastic. Finally, curing takes at least a few days, but a week works better. Like most quick-cured pickles, texture and flavor generally suffer if held more than a month. Anyhoo, having learned a great deal from the forum, I thought I’d drop this in as my little contribution.
  25. Problem cooking sous vide brisket

    Hello all, I just cooked a rolled brisket sous vide for 22 hours at 56C (132.8F). It came out with air in the bag, covered in green-brown slime, and smelling like ... baby poo. I cut away the surface to get to the meat underneath, which looked bland and tasted OK, but certainly wasn't appealing. Needless to say, it didn't get eaten. But I want to know what happened, and whether this was a health risk. The butcher I bought the cut from is well known for premium quality. They have their own farm and dry-age their meat. This was clearly aged, one edge being particularly dark. It was tied with string, as rolled brisket often is. They vacuum-packed it (with string still on) for me, and there was no air in the bag. It was a warm day, and I walked 20 mins home, then put it straight into the fridge. A few hours later, I dropped it into 56C (132.8F) water, which was kept at a constant temperature by an Anova circulator. I covered the pot with aluminium foil and some tea towels to insulate against heat loss. 22 hours after that, I opened it up, mouth watering. The bag had some air in it (maybe 50mL or so - not at pressure, but more than just a few bubbles). The meat had shrunk, and the bag had a quantity of blood and juices in it (maybe 100mL) - this was expected. Opening it revealed a rather unpleasant smell. It didn't smell entirely toxic, but it didn't smell edible (those with babies will know what I mean). There was a layer of green-brown slime on the meat. I mostly washed it off the fat, but I couldn't wash it off the meat. I cut the edges off, revealing tender pink-grey meat on the inside. The meat from the inside didn't smell bad, but didn't smell good either. Taste and texture was bland. My fingers still smell of the slime, even after washing. I did a bit of searching, and found something on another site (which Chrome currently gives me a malware warning for) here. However, there's no real conclusions there as to what happened, whether it was a health risk, or how to prevent it. They also have a photo here. I didn't take a photo, but mine was similar though less green. Maybe more yellow-brown than that. Can anyone help me out here? What happened? Was this dangerous, or just unpleasant? How do I avoid this in future? Thanks