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Does anyone know where I can get Nutrifos 088? Can I use SHMP? I'm sure I can make the Fried Chicken Sausage recipe without it but am curious to see what the result would be with it.

Does anyone use a probe inserted into your subject while it's in the Immersion Circulator? If so, what are you using to maintain the vacuum and seal? Thanks, Ryan

Hi on page 2-24 there is a guide to cook you fish under the broiler. I layed the fish on shallots and covered the fish(salmon filet)in white wine with only the skin above the wine. pretty quickly after the fish whent under det broiler the skin startet turning dark, wich only made the proces of burned skin faster after 6 min in the oven the skin was burnt and the fish still raw inside Did I miss something in the guide or do you have any suggestions to what I might do different next time? Sincerely Soeren

We have five different recipes for fries in MC (pommes pont-neuf, pectinase-steeped, starch-infused, ultrasonic, and ultrasonic starch-infused). Has anybody done and taste-tests? Which is your favorite?

I do not have an iSi for carbonating, but I have CO2 tanks and fittings from brewing. What would be the target equilibrium volumes of carbonation that I should be looking for (solubility of CO2 is temperaturedependent, and so we talk about volumes in brewing) from the cranberries? If you can give me a good equilibrium temperature and pressure, that would work just as well. Thank you.

Can a broken potato puree be fixed? During the final step when I was whisking the sieved baked potatoes into the potato juice-butter mixture the butter separated from the potato. I believe this was the result of the potato juice-butter mixture that was too hot.

Hi, A quick question for the MC team - I was thinking of trying this recipe with venison loin, how do you think it would work? Is there anything you would tweak? /Aotearoan

Hi, I'm looking to buy a vacuum sealer but I don't know which one to buy. I was going for the foodsaver V3840, but i read on the site : "Can FoodSaver® Bags be put in the microwave? Yes. You can heat cooked foods, such as leftovers, in a FoodSaver® Bag. The bags should never be used to cook raw foods.When microwaving, cut open a corner of the bag before putting it in the microwave so steam can escape. Avoid microwaving foods containing a lot of oil, as oil will get hot very quickly and could cause the sides of the bag to stick together." So I'm not sure anymore if it's a good choice. I Is the sousVide supreme vacuum sealer a better choice (cheaper, and bags cheaper as well) ? Thanks Dominic.

Preparing for thanksgiving, I see that MC's gravy recipe relies on Ultra Sperse. I don't have that (and am having difficulty locating), but I do have Ultra Tex 3. Anyone know the difference between these products? Is Ultra-Tex and acceptable substitute?

I'm looking at a refrigerated high-capacity centrifuge which is rated for somewhat lower rpms: 10000 rpm 19800 g for 6 ƒâ€”500ml or 7000 rpm 11000 g for 6 ƒâ€”1000ml A number of other centrifuges are cheaper but only spin to 4000g at 3L. What's the implications and adequacy for tasks such as creating pea butter or carrot butter? Are there certain separations that can''t be performed at lower Gs?

Is there a spreadsheet available for calculating values in tables from pages 2-276 - 2-279. Been googling for a while and would like to do calculation for various steak sizes and meats and not 6" logs etc. Thanks

Being a scientifically inclined restaurant owner, I enjoy every page in Modernist Cuisine. I am absorbing everything from the first book to the fifth, page by page. There is no doubt in my mind that the studies will result in an even more efficient production of traditional Swedish dishes in our, already very profitable, summer restaurant in south of Sweden. My original training is MSC Chemical Engineering. In the 1970‚’s I developed simulationprograms for calculation of heat gradients in cables, for determination of required linespeed when manufacturing crosslinked PE-insulation. I guess that the simulations, that I worked with was similar to those used in the tables on the pages 2-276 to 2-279 for Sous Vide cooking. I am concerned about findings in the tables. Let me explain: [*]I have a circular slab of meat with diameter 15 cm and thickness 1 cm that need to be heated 60 degrees C. Hence I look up the time requirement on page 2-276: cooking time 17m51s [*]I have a 15 cm square slab of meat with thickness 1 cm that need to be heated 60 degrees C. Hence I look up the time requirement on page 2-279: cooking time 5m38s I would expect that, say the innermost circular sq cm in both slabs, would have a very similar temperature gradient development over time and thus the same cooking times instead of a difference of almost a factor three. I am confused and obviously I have misunderstood something. Looking forward for guidance. Best Regards and thank you for an amazing effort in practical science Bo Duvmo bosse@duvmo.com Café Utsikten http://www.cafeutsikten.se

The other day a reader wrote in to ask: With regards to food safety, the section on dry aging does not mention anything relating to whether the dark outside crust on a piece of dry-aged meat is safe to cook with but only should be cut off. I have heard of chef's rendering this fat down to use in pastries but would bacterial activity not make it high in toxins? Could you please elaborate on the food safety issues with dry aged meat. Chris Young answered: Simple answer: Not a great idea to eat any part of the surface, it's not going to taste good or have a pleasant texture, but it's fairly low risk if you were to render it for the fat or cook the heck out of it for a stock. Complicated answer: The surface will be covered in bacteria, but nearly all of these bacteria will be non-pathogenic because pathogens don't do well at refrigeration temperatures. Heating the surface hot enough to render fat out will kill all of the bacteria, so it should be fairly safe. Moreover because it was unlikely that pathogenic populations grew in significant numbers, it's also very unlikely for toxins to have been formed. Even if toxins had been formed, in the case of rendered fat, the toxin would have to be fat soluble. I don't know how many toxins are significantly fat soluble, but I would assume most are water soluble for all sorts of evolutionary reasons. Anybody else want to chime in on this?

Hey just wondering if anyone can help me out with some simple recipes and tips to help me understand howto use alginate.. I've just purchased some sodium alginate calcium lactate calcium chloride xanthan gum and some other products I got in an msk starter kit... Would much appreciate some guidance to get a basic understanding to be able to try variations after I've tried some things.. Cheers maL

Hi, unfortunately I couldn't find a recipe for a more 'traditional' crème brûlée in MC. I mean Cr.Br. made from cream and egg yolk. I am having trouble with getting a perfectly crisp caramelized layer on top. Sometimes I succeed, sometimes it is less crisp probably due to the still a bit moist cream. Air drying in the fridge doesn't seem to help enough. Should I use a different type of sugar? I tried granulated sugar, powdered sugar, cane sugar. Or should I change 'strategy'? I now caramelize the sugar with a torch. I hope you can help me so I can achieve a perfect crème brûlée every time. Thanks, Raul

Hi everybody!! (this is very cool, thank you.) I am an aspiring chef and hope to land myself a job in a somewhat modernist restaurant when i move to Vancouver in the spring, i have been in the industry for 7 years and am pretty comfortable in the kitchen. I was just wondering if anyone knew of any restaurants where i could practice these relativity new techniques or any restaurant that someone would recommend to work at in order to advance my knowledge/skills in the culinary arts (i know this is possible in almost any kitchen but am looking for the best opportunities). Thanks everyone! Spoons (23 and just a culinary baby)

Does anyone know of a source for Ultra-Crisp CS, or for an equivalent Product?

Does anyone know of a source for Maltrin M100, or of an equivalent product?

I'm looking for a place that uses many modernist techniques in Chicago, as I will be visiting there, and I haven't really gotten a chance to experience modernist cuisine in a restaurant. I don't want anything too expensive (like Alinea). In like the $75 range. Thank you very much!

I was thinking about making a batch of these as Halloween party treats, but I have two questions: (1) Can store-bought lard be substituted for the rendered ham fat? (I don't have any on hand and I don't have any other reason to cook a ham in the next couple days.) (2) Assuming the answer to (1) is yes, and assuming I don't brown the flour as specified in steps 5-6 before incorporating it, will the result be a lighter colored bar than the photo in the book? (I would like to color the bars in brighter, wilder colors than what is depicted in the book, so I think the logical approach would be to minimize the recipe's brown coloration before trying to add food coloring.) Thank you in advance for any thoughts.

A friend just pointed me in the direction of this website, where you can order samples: http://asia.foodinnovation.com/product.asp?prod_num=585323

I've really been enjoying the brining section in volume three. On page 3*157, under "The Chemistry of Brining and Curing with Other Salts," I just need a little clarification on this passage: Is the 10:1 referring to 10 parts salt to every 1 part phosphate, or is it 10 parts sodium tripolyphosphate to 1 part sodium hexametaphosphate. If the later, must they be combined together to work properly or can they work exclusive from one another. Thanks for any help you can offer. Jacob

My Waring Pro deep fat fryer was only reaching 340F when it was set at 375. So I took it apart, found a calibration screw on the inside, and calibrated against a high-quality digital oven thermometer. Now, however, it is way off at the lower end, reaching 195F when set at 175F. Worse yet, when I turn it up to 375 it gets up there, but then apparently goes into a high temperature shut-down and won't work at all. Does anyone know of an electric fryer that will go higher than 375F, ideally to 425F/200C, and at the same time is reasonably accurate? Otherwise, I might be inclined to short out the thermostat on this one, and adapt it for use with a PID controller, if I can find a suitable9 high temperature sensor.

I don't know where to buy essential oils and i'm wondering if they are all edible ? Dominic

I can't find a source for the Texturas Brand products. I‚’m specifically looking for Trisol that‚’s specified for the Crispy Halibut Cheek recipe 3-334. Can anyone suggest a source?