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Showing results for tags 'Modernist'.
Found 1,341 results
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ARY VacMaster SV-1 1500W Immersion Circulator $358.00 The alleged 1500Ws is interesting. Thoughts?
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I notice that D. Baldwin says that one can reheat frozen cooked sous vide meat in a one hour waterbath, so that makes me think that frozen meat unfreezes quickly. Lots of the meat which I will eventually cook sous vide is now sitting in the freezer vacuum-sealed in cook-safe bags. Can I put the frozen meat directly into a water bath and just extend the cooking time? Or is this a really dumb idea?
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First post here, so I hope I don't embarrass myself. Anyways, I need not lecture everyone here on using the archimedes principle to get the air out of a ziplock bag, but I did learn a little trick to make it easier to get that last little bubble out of the bag. Take a q-tip and dab it in some vegetable oil. About an inch below the zipper, swab a ribbon of oil across the length of the bag. Make sure you get the seams on each side as well. Make sure the ribbon extends to the zipper. Now follow the normal procedure to get the air out and sink the bag. The ribbon of oil acts as a 2nd zipper, so you can get all of the air out of the bag with the oil zipper being below the surface of the water. I did some experiments with this trick, and have several bags holding airtight for several days now -- without even locking the ziplock. The oil does all the work.
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I got some gorgeous Wagyu shortribs last night that I was going to vacuum seal and cook for 72 hours as per MC recipe. Now my crappy edge sealer has not been able to create vacuum, not even close. I see pockets of air in the bags. Can I go ahead and cook them still? Can I ruin them because of some air presence? Alternative is to go beg in the neighborhood someone with chamber sealer (butcher, fancy restaurant around the corner etc) if they would seal my bags for me. Your advice much appreciated, Bojana PS I have never made shortribs before, where I live that cut is very uncommon so I already went through a lot to get them, I really do not want them ruined.
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Hi everyone, I've just been watching the latest Modernist Cuisine video for potato puree (I think this recipe is in MC@H as well). They suggest using diastatic malt powder since it acts as an enzyme that can break down the potato starch into a smooth puree. Does anyone know of anywhere one can purchase diastatic malt powder in Australia (preferably Melbourne)? From the recipe (linked above) it suggests that it can be purchased at baking and brewing supply stores, but I've tried a few and none of them seem to sell it - they only sell varieties of non-diastatic malt powder. The closest I've found is this company, but they sell it pre-mixed with flour for baking purposes so I don't think this would work very well! I've tried my usual places (MFCD, The Red Spoon Company, Chef's Armoury) but they don't have it listed - at least not as 'diastatic malt powder'. Thanks in advance, John -
Greetings, I am planning a christmas dinner and i want to incorporate a vanilla and cardamom infused red pepper foam that is suitable for vegans and is soy free. I plan to use Agar but i havent found much information concerning its detailed application with foams. I purchased 'The Cook's Book', Thinking Ferrens chapter would cover this, but it does not. Specifially i am wondering if i need to cook the Agar, or if i can just sprinkle it on top of my juice and go into hand immersion work as with lecithin. Generally in my area Agar comes in flakes, so would i powder it before use if a raw application is possible? Can anyone indicate the proper ratio between agar and liquid? Is it similar in percentage to lecithin? And if it needs to be cooked into the liquid, is there a temp range to hit? I appreciate any book references or advice.
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Looking at upgrading my current Sous Vide system, and have about $400-$500 to spend. The two I know for sure fit in this price range would be the FreshMealSolutions eiPOT and the SousVide Supreme. Not sure if PolyScience has any systems under $500, but if they do I'd be willing to consider that as well. Anyone have any suggestions/recommendations? I'm currently leaning towards the eiPOT, but haven't been able to find anyone who has one and can vouch for it. *edit* Another option I forgot to mention is the Nomiku. It's not shipping until next month, but looks like it might be worth considering.
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NOTE: This continues the discussion in What Are You Cooking Sous Vide Today? (Part 1) A New Zealand Strip Steak. The animals are kept on what they call a zero, zero program. No antibiotics, no hormones, grain fed with no gmo. Lightly seasoned, and into a 129F bath for 2 hours. Seared on the little BGE and served. ]
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Anyone have a good time and temp for sous vide chicken thighs? I'm looking for really tender meat, but still juicy and not mealy. I have tried 156f for 3 hours and 6 hours which is pretty good, but looking for more opinions. How about Sous vide duck legs time and temps? Thanks!
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I've done a lot of online research but can't find any recipe that uses both smoking and sous vide. I've recently added a vertical box smoker to my arsenal and would love to incorporate it with my sous vide methods. In other words, meat in a smoker generally only takes on smoke for the first hour, so what would be the harm in smoking something like a tri tip for an hour, immediately vaccuum sealing it and placing it into a bath at 132 or so? It seems like an ideal way to get the best of both worlds. A good idea? Bad idea? Why aren't there more recipes using this combination? I'm aware of incorporating liquid smoke into pouches, but this seems like a pefect way to achieve both smoke and tenderness. Thoughts?
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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!
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Hi All, One of the features of sous vide that interests me is the ability to cook and rapidly chill food for later reheating and serving. While this is great for storing your 72 hour-cooked short ribs, I'd like to learn more about strategies to adopt when coming home from the store with freezer-destined meat including steaks, chicken, salmon etc. One option I am considering is the following: Sear > Seal > Cook > Chill > Freeze > Reheat (1 degree lower) > Sear > Serve The other is: Sear > Seal > Chill > Freeze > Cook > Sear > Serve The questions I have are the following: 1) Does cooking from frozen (in any scenario) result in measurably less-favourable results than simply refrigerating? 2) If not, then would there be a preferred option? 3) Does this vary depending upon the protein/vegetable? If so, how? Any help here would be greatly appreciated. Kind regards, John
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Have a creamy vinaigrette recipe in which I'd like to replace an egg yolk. Is liquid soy lecithin the best substitute and if so what is the equivalent amount of LSL per yolk? Thanks.
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Hello. Someone can help me to understand this: why humidity helps to keep food moisture. My understanding is if I have 100% relative humidity, there will be no evaporation from the food, so we keep the moisture. Is that correct? Thanks, Alberto.
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Hi All, I made the banana cream pie this weekend and tried to follow the recipe exactly. The crust came out fine, as did the caramelized banana topping. The coffee infused cream came out, but the coffee flavor vastly overpowers the banana purée. The real issue was the pressure cooked banana. My first attempt led to pure charcoal. On the second attempt, I used 28 min and did not even let it get to 15 psi ever. The result was half charcoal, half reddish bananas. I ultimately just cooked them in a pan, but the flavor was still mild enough it was tough to know if it was banana cream pie or coffee cream. The pressure cooked banana failed entirely, just carbonized them in 2 tries, even with low heat and less time. I can cut the coffee beans way back, but what is going wrong with the banana? Thanks, Steve
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Hi guys. I have a question concerning Crockpot and baking. Are they the same? Both have wet and dry bulb temperature? The low level of a crockpot is about 90 Celsius. If I put the same piece of meat in the oven with the same temperature, would I get the same result? The only difference I can see is the internal volume much smaller in the crockpot which can have more humidity. Many thanks.
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Hi guys. I tried to pull this off a little while ago without success and was hoping to have the experts chime in. I cubed some flank steak, dumped it in a canister, covered with stock, froze for 24 hours, then tried to Pacotize with the blade that came in the coup set. The machine couldn't get the blade into the meatsicle and stopped itself, displaying 'EE' on the LEDs, which freaked me out (I don't want to break my baby). Upon inspection of the canister, I could see that it looked like the blade just spun around on top of the icy meat block, then stopped. What may've gone wrong here? Wrong blade? Frozen too solid? Too much liquid? I hesitate to try again in case I break the thing.
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was wondering if anyone knew how to use this product ?
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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! -
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?
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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.
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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! -
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!
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Sharp has introduced several models of consumer counter-top steam ovens that combine pure steam (low temperature and high temperature) with microwave and convection capabilities. They also have a feature called "super steam" where they claim steam temperatures aboe 100C (upto 300C). Examples include AX1200, AX1300 and AX1500 available in different countries. In addition there is a considerably cheaper AX1100 model that has pure steam and microwave without the said "super steam" capability. The super steam feature (except in AX1100) is supposed to enable steam frying of French fries and other items. Any experience with these -
I'm very excited to try this! I have a new oven (Kitchen Aid Architect Series II) and purchased a 3/8" thick aluminum plate. Here's the issue and question.... Using the calculator on page 23 of Vol 2... - my broiling elements are 4 CM apart, so the sweet spot is 4CM x .44 + .5CM = 2.26CM below the elements. However, at the highest rack setting, my metal plate is 7.5 CM from the elements. Should I find something about 5 CM thick to place between the rack and the metal plate; or simply live with the 7.5CM distance? Any suggestions for what I might use as the "spacer"? One other data point about this broiler.... In the User Manual, Kitchen Aid suggests placing the rack in a position for broiling where the food would be 13-14 CM below the heating elements. How likely is it that this particular broiler does not calibrate in the manner contemplated in Vol 2 P26-27 of MC? Thanks!!
