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Found 1,341 results

  1. http://www.sfgate.com/cgi-bin/blogs/sfgate/indexn?blogid=26 An interesting article in the SF Chronicle. The question of legality vs. ethics continues. Not quite the same as what happened at Interlude in Melbourne, however it makes me wonder if the chef is passing off other's writing as his own, what's going on in the kitchen?
  2. The giant sous vide thread has some discussion of turkey, where most people say they do a ballotine. I thought it'd be good to break this out into a separate topic. PolyScience put out a video on the subject. They separate the dark meat and from the white meat. Then sous vide white meat at 160F for 4 hours and the dark meat at the same temperature for 18 hours. Then put in it a 350F oven for 30 minutes to finish. This seems like a pretty good procedure to me. Except, what happens to the rest on the meat on the carcass? The video seems to indicate that only the breasts are used. I suppose you could roast the carcass in the oven or maybe make a soup out of it.
  3. Hi all. One of the 'smiliest' moments of our meal at El Bulli earlier this year was the 'cacuhuetes mimeticos', mimetic peanuts - look like a whole, unshelled peanut, thin crispy outside, ultimate peanut butter 'explosion' inside. Although many of El Bulli's recipes are published, Google can only show me lots of people who have had them, not a recipe. Will I have to wait a year or two until the next book comes out, or has anybody here got any ideas about how these marvellous little beasties are made? Any suggestions welcome - I'm busting to have a go. Thanks, Leslie
  4. I usually sous vide large portions, like a 4 lb brisket. What would be a convenient way to reheat smaller portions? Certainly I could slice the pieces I want to eat, put them in a vacuum bag and reheat it to temperature, but getting out the FoodSaver is inconvenient and the bags aren't cheap. Would it be possible to just put the pieces in a tupperware or other waterproof container and drop that into the vessel (I'm using a rice cooker controlled by a Sous Vide Magic)? It seems like having some air in the container would be fine as I'm just reheating it. But would the tupperware melt at 135F? I have Tellfresh brand tupperware but couldn't find anything online about what temperature it can handle.
  5. Will be there in a few weeks, any suggestions. Price not an issue. E
  6. Yes, this was an extremely silly thing to do but I've managed to block my drains by absentmindedly pouring alginate solution down the sink. We live in a hard water area so the alginates have reacted with the lime in the water and created a rather nasty jelly in my drains. My bad. Once you've stopped pointing and laughing, does anyone have any ideas about how to fix this? It might just stop me from sleeping on the sofa for the next six months. thanks in advance
  7. I noticed a post on Ideas in Food recently about a new device from Polyscience (seemingly not available for purchase yet) - the "Sonic Prep" homogeniser. Basically, it seems to be like a commercial quality stick blender with a vibrating tip rather than blades at the end. It should be able to homogenise different liquids, infuse liquids with tastes and make emulsions quicker. It didn't strike me initially as any sort of "mad have" for a mad-scientist-style cook, but I am intrigued by the applications. Any good ideas how one might use one in the kitchen?
  8. I am trying to make a reverse spherification using a recipe (http://www.molecularmixology.co.uk/forum/viewtopic.php?f=7&t=26) that utilizes calcium lactate. I don't have calcium lactate but I do have Texturas Gluco (calcium gluconate and calcium lactate). Can I substitute the Gluco for the calcium lactate? What ratio should I use? Thank you! wayne314
  9. First off, yes, I realize that a water bath is a water bath. Now that we've taken care of that: how do people cook recipes designed for oven water baths in their SV rigs? Most recipes requiring bain maries report inches of water, boil first or not, temperature of the oven, and time, or some combination of same. I can't quite figure out how to translate those. In addition, it seems that it should be easy enough to get the ramekins or flan mold or whatever to sit on a shelf in the water bath, but I'd be interested to see photos of how people do it.
  10. Some of the more esoteric ingredients in Modernist Cuisine can only be purchased in large quantities or are very hard to find, if not both. This thread's goal is to help facilitate the sharing or trading of ingredients that might be hard to find in small enough for the home cook. Other members have expressed interest in such a thread, so here it is. I'm hoping this thread is not seen as a money making opportunity, but a way to democratize access to hard to find or expensive ingredients. Ideally, this thread can facilitate bulk purchases among members, or help us split the cost of more expensive ingredients and long term, save us some money. I'll start off. Right now I have an excess of Artistre brand iota carrageenan I will happily mail at my cost if anyone needs some. I paid $50 shipped for a pound. ____________________________________________ Host Note: Rules of the Game Great idea. For this to work, everyone will need to follow a few basic rules: Use the forums for posting information and follow-up Q&A about the products. Use the PM system for all aspects of the exchange: requests for products, how much you want, cost of shipping, addresses, payment methods, etc. To avoid misunderstandings, we ask that anyone posting about product availability provide the following info: - specific information about product you’re offering - the cost per unit - the quantity you have left to share - a reminder that all aspects of the exchange must transpire on the PM system Finally, please post an update when you run out and don’t want additional inquiries.
  11. (it looks like post may be being truncated because I'm a new member...here is a public google doc with my full question!) https://docs.google.com/document/d/1UOX8o7S6VH3m7nroSL_rRyy_lJQnL85cTK30M9-_JUM/edit?usp=sharing SHORT VERSION: what is the minimum temperature to smoke chicken, beef, pork to impart smoker flavor (my understanding is this requires rendering fat which would be 130-140 but that seems high). How does duration figure into smoking and how does temperature impact duration?
  12. I recently got a huge case of Tite-Dri meat pads for free (grocery store went out of business). In case you dont know what im talking about, these are high absorbency pads that are used to soak up blood from meat packages. Most grocery stores use these. Anyway, from what ive gathered they are not toxic. So i got this crazy idea to use these for Sous vide cooking when you are in a situation where you dont want the meat floating around the bag in its own juices. In my case, lets use for example a pre smoked brisket with a nicely formed bark/crust. Now i know some wont understand why i want to pre smoke and finish sous vide but its just like finishing something in your home oven. But with Sous vide i have the ability to #1 cook at a much lower temp then a home oven. #2 not tie up my home oven for a long period of time. I have done this before and have made some of the best butts,brisket, and ribs. The only con was losing alot of that crust/bark that had formed during the smoking. Now for my question. I could not seem to find much info if the materials in these meat pads are safe at temps in the 155F range. I know theres some smart people on here that probably know more about these materials. (cellulose and polyethylene) Do these materials break down at temps between (155F-160F)? Also, would these materials produce any off/bad taste in the meat? And lastly, how effective would they be in keeping the food inside the bag dry. And even more importantly, would they draw more moisture out then what expels naturally?
  13. Quick question! Is there a difference or benefit for cooking meat (sirloin for example) in a water bath at 56c for an hour or two or cooking it in a water bath at 62c and probing the meat and taking it out at 56c Thx
  14. I sous vide this pork shoulder for 72 hours at 140F with no salt or marinade. As you can see from the picture, the texture is mealy. It kind of has this grainy, dusty texture. I know from experience if I want less "mealy" meat, I should only sous vide for 24 hours, or maybe 48 hours max. At higher temps it seems to be less mealy as well. What causes this mealy texture? Is it the enzyme that Douglas Baldwin wrote about? "Moreover, the sarcoplasmic protein enzyme collagenase remains active below 140°F (60°C) and can significantly tenderize the meat if held for more than 6 hours (Tornberg, 2005)." Does this mean the enzyme is only active at temps below 140F? So if I sous vide the pork shoulder at 145F instead of 140F, for 72 hours, it won't be mealy?
  15. So I looking now, at the vacmaster.vp112,and anova pro,would love to get them both but I'm not able,so the question is,get the vp112 sealer and cheapo immersion circulator,or get whatever sealer sins you can even cook food sous vide in Ziploc bags,and get the Anova Pro circulator? What makes more sens in your opinion guys?
  16. I have this sauce, or more like a stock. It is not a demiglace, it is just made on bones, meat and vegetables that have been browned. Varmed, it is the nicest rich sauce. Cold, it stands very stiff and hard. I would like to serve it in the jelly-like state, in cubes, but I would like it to be 50-60C when served, at which point it would melt again. I have been playing with, and reading about gels alot here lately and came to think.. Maybe I can create a synergy between gelatin and another gelling agent that would make it heat-stable up to this temperature. Google-searches gave nothing yet, so did anyone try something like this?
  17. Hello, I'd like to get some steaks done SV and am trying to work out the timing in my head. I'd like to get food on the table within half an hour of getting home from work, which leaves me with a couple of options 1) use a cut of meat (blade steak, round steak, etc) that requires 10ish hours, and start it before I leave in the morning 2) use a tender cut (ribeye, t-bone, etc) and start it in the morning 3) use a tender cut and cook it for the prescribed minimum time the night before, then reheat when I get home 1 is certainly viable but I'm not familiar enough with these types of steaks to do this with utmost confidence 2 (according to internet lore) will result in mushy steak 3 I guess I would cook the steak ahead of time, leave it in the bag, then put it back in the water as soon as I get home to bring back up to temperature. How are the results with this type of thing? When I think "reheat" my brain goes to microwaved steak. All would be seared before consumption of course. Any suggestions?
  18. Hi there.Does anyone have any knowledge on storing their spheres (from spherification) for long(ish) periods of time? i have read that you can put them in a solution of the same flavour and they will maintain their state. i would like to know whether it would be possible to put these in a jar and pasteurise them by bringing them to 72c since alginate gels are supposedly non-thermoreversible so they shouldn't melt. or possibly i might make the spheres using another gelling agent like pectin or gellan gum, both of which are also unaffected by reasonably high heat sources. if anyone has any thought on this i would be very appreciative such as whether this idea would work and if so, how long i might be able to keep them and whether they would need to be refrigerated.the sugar concentration in the spheres and the solution would be relatively high which i would imagine would also aid in the preservation. ideally i would like to be able to store them unrefrigerated. thanks.
  19. This is the philosophy hub of the English-speaking gastronomy world. This is the place where Douglas Baldwin posted his calculations and it is the birthplace of Modernist Cuisine. I bow down respectfully and really mean it. I am also well aware that society member Vengroff created the outstanding Sous Vide Dash. I myself have often used the information provided. As a matter of fact the project that I am about to present wouldn’t be the way it is without the influences mentioned above. On Tuesday November 11th we will release the Sous Vide °Celsius iOS app 3.0. An app with sous vide recommendations, timers and tutorials. Simple. It has been criticised in the past. It was criticised for not being worth its money. That hurt. So we sat down and tried to make it better. Sous Vide °Celsius is our distillate and experience about what works when using the sous vide technique. Food is never an exact geometrical shape. Waiting for an extra hour for a piece to reach the additional half degree is impractical. We tested sous vide recommendations that work and developed tutorials to make the first steps easy. The original was written in German. So we really need feedback from the English speaking world. We want this to be a useful app. An app that is worth it. Since its value is based on the content, it is more difficult to judge, but I am sure this is the right place to find out. I hereby would like to offer you the possibility to test the app before the official release. I have no idea how many of you will respond. Please write an email. I will reply with more information and a link to register as a beta-tester. My offer stands until November 10th or until I run out of promocodes to cover your free app after the beta-testing phase.
  20. Head to head review http://www.seriouseats.com/2013/12/sous-vide-circulator-review-sansaire-nomiku-anova.html
  21. Borrowing a page from Modernist Cuisine, I put 500ml of whole milk and 70 grams cocoa nibs in an ISI container with two charges of NO2. Eight to twelve hours later I strained. The milk is white with a grains of cocoa (which fall out on their own), but tastes strongly of chocolate -- it's white chocolate milk. As a drink, with sweetener it's delicious. But baking with it the flavour evaporates. Why, and does anyone have a suggestion on how to keep the chocolate flavour? To be more specific, I used the white chocolate milk in place of milk in drop cookies and white cake batter. In the batter the flavour is noticeable, after baking, it's gone. Baking times were between 10 and 40 minutes. The only thing I can think to do is try the experiment again with heavy cream and see if the fat preserves the flavour. Any thoughts on this?
  22. I need help. I came home from the store today with an approximately 6 oz frozen "lobster tail" -- one of those warm water crayfish like things, not real lobster tail. My thought was to bag it up and cook it sous vide from the frozen state. After a couple hours study I was more confused than ever. Some cook lobster tail to what I would charitably call raw. The last two "lobster tails" I had (from the same package, cooked on different days) made me rather sick, hence my preference for pasteurization. They sure were good though. I've read that one should not cook lobster between 55 and 60 deg C or the meat will become mushy. Not sure if this applies to the creature that I have or only to real lobsters. Assuming it does, looking at Douglas Baldwin's tables, it is thus only practical to pasteurize above 60 deg C. Will this ruin my meat? All in all I would rather err on the side of over cooked. I'm thinking now of 61 deg C for four hours for the frozen tail. What say you? Or should I defrost first and remove the shell?
  23. I'm not sure if this is the best place to post, if not and the moderators would like to move, feel free. The other day I took out the methylcellulose F50 and proceeded with the following: 120 grams egg white60 grams methylcellulose F50 hydrated overnight (3 grams F50, 1 gram Xanthan, 150 grams water)150 grams white sugar100 grams AP flourMethod: Whipped the whites and F50 until they started to foam, added sugar and whipped util they still (about 10 minutes). Folded in the flour and baked in floured cake pan 30 minutes at 180 degrees Celsius. Five minutes after taking out, inverted the cake pan with the cake inside. The next morning the center collapsed a bit. Cutting, the center fell further. There were lots of air pockets which when collapsed form layers. There's nothing gummy about it. The taste and mouthfeel remind me of a sweat bread than a cake. Taste, moist and wonderful. Aside from a savory cake another goal is to make a genoise with reduced sugar and no fat. My thinking was that since the F50 holds 40 times its weight in water then the cake should be moist without syrup and fat. Yes. After 24 out without a cover, it's still moist and the flavor is good. I'm thinking the weight of the water has caused the cake to collapse. Does anyone know a formula for how much sugar stabilizes x grams of egg white? In other words, do you think an increase in sugar would help stabilize the cake? Also, do you think that using a bread flour would give the cake the structure it needs? Ideas on preventing it from deflating are appreciated. Thanks
  24. Last week I conducted a presentation on hypermodern dining to an adult education group (mostly retirees with expendable income). The focus was the history and evolution of MG techniques, and a slew of practical applications. HERE is the launch of my info gathering for the presentation. In the presentation, I was asked a question by the audience (someone who had attended all of my dinners), "What is the role of joke or pun in MG cooking?" My immediate reaction was that I don't create food and joke or pun, but rather, use all of the tools at my side to activate the diner's experience. I wasn't satisfied with that answer, nor was the questioner. The same person then followed up with me over the weekend to which I gave a response something along these lines - Like a painter who creates on canvas a picture, the goal is not for the painting to be viewed, but rather for the painting to be manifested. Likewise, when I create a dish, while I care that the diner enjoys the dish, I'm less concerned if they "get it," or if my little "joke" is understood. I'm not telling a joke. What I am doing is challenging the notions of flavor, texture, temperature, etc. I am pushing the comfort zones of the diner's senses. And as such, the diner's experience becomes ultimately irrelevant because my motivation or intention is the focus of my energies. I still was not satisfied with my answer. Then I received an email from the same questioner: I share this here because I'm still formulating a response. I have strong post modernist leanings which are clearly causing an obstruction in our conversation. That said, I don't feel any vagueness about my intention or motivation - I create meals that will delight the senses, specifically, challenging one's conceptions of flavor, texture, smell, temperature, etc., with the goal of engaging even more of the diner in the process of eating. That is why I set my fall menu to begin exactly at sundown. That is why made my tuna tempura out of prickly pear tunas. That is why my beet balls were sorbet and not vegetable. But my goal is not to trick nor tease. That may happen. It may not. But once it was eaten by the diner, did they enjoy it? Did it raise an eyebrow? Did it illicit a laugh of surprise? These are the things that drive me. I'm curious what others think about when they serve MG styled meals. (btw, I really enjoy having guests that can engage in this level of discourse with me about the food I serve them.)
  25. Here's an excerpt from my blogpost about a recent meal at The Fat Duck. You can read the entire review (and see the pictures) at the ulterior epicure.
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