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  1. Host's note: this delicious topic is continued from What Are You Cooking Sous Vide Today? (Part 2) Duck breast, 57C for 90 min, pre and post sous-vide sear. So the texture was not significantly different from what I get with my usual technique, which is grilling over charcoal. But it's more uniformly pink, and there are no slightly overdone spots. I am pleased with the results even though searing in the house means a ton of smoke and duck fat everywhere! (I did it on the stove in a cast iron skillet, next time I will place the skillet in the oven)
  2. I have tried Glad, and a generic plastic wrap at 800W and Premium Saran at 500W for the Microwave Parsley recipe. In all cases the wrap melted through, at 800W much faster than 500W. While I have been successful using parchment paper and a careful eye, the plastic wrap would be much easier. In a brief look at commercial wraps, none seemed suited for the microwave. Any suggestions on a wrap? The generic wrap description in MCAH hasn't been sufficient. -Steve
  3. Has anyone tried it with success? It is very simple, but I cannot make it work. After two hours in 80C sous vide, the paste is a hard, reddish in color hard paste that cannot be mixed. I searched in the errata but didn't find anything. Any help? Thanks.
  4. So I have this recipe from the modernist cuisine, the pork tenderloin in juniper brine. The juniper brine has 500gr of water and of course salt and juniper. Then it also has some other things in very very small quantities. For example, malt 2gr, hops 0.8gr, allspice 0.25gr etc. My question is, if I do a blind test with a batch that contains all the ingredients and one batch without the malt, allspice and hops, will anyone get it? It seems high unlikely, that someone will say: "this here has a more malty flavor". Of course, I am not an experienced cook, I am a very bad cook with very little experience, but still, we are talking about 0.8 grams in a 500 gr water solution, which will be mostly thrown away.
  5. The previous section of the ongoing Chamber Vacuum Sealers discussion reached the 20-page mark (after which point topics cause the site to slow significantly whenever they load), so we've split the discussion, which continues, here.
  6. 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!
  7. HOST'S NOTE: This post and those that follow were split off from the pre-release discussion of Modernist Bread. ***** Figured I don't need to dump all this into the contest thread - so I'll post here. My journey to making my first MC loaf. Her's the poolish after >12 hours: Not pictured - water with yeast in it below the bread flour and poolish That went into the mixer and not long later I had a shaggy mass: That rested for a while - then mixed until medium gluten formation - a window pane that was both opaque and translucent (no picture for that slightly messy part) Folded and rested, folded and rested, I think this is 1/2 the mass now ready to rest one final time. Proofed it in the oven - I have a picture of that but it's just foggy window oven Then it went into the oven, here it is at max temp - 450 with steam turned on. Completed loaf: \ And the crumb - this is awesome bread:
  8. GE is entering the SV field in an innovative way. They are doing a crowdfunding approach through one of their Innovation technology centers. The device itself is also innovative in that it uses a Inductive cooktop for the heating element with a wireless temperature sensor. It's also unique in that it does not include any type of water circulation. Here's a link to the crowdfunding site: https://www.indiegogo.com/projects/paragon-induction-cooktop/ What does everybody think about this entry into the field? If nothing else it certainly shows that SV has gotten the attention of major appliance makers. A few weeks ago GE also announced that one of their new lines of stoves will have the same type of temperature control as this device uses so you can do SV on your stovetop.
  9. Good morning folks, I currently possess Modernist Pizza and am wanting to make so many of the creations but I am only equipped with a home oven that only goes up to 500. For those in the same scenario or with experience, would you have any recommendations on how to modify the cooking times/temps to make it work? Thanks so much!
  10. I know there was a thread on this a few years ago, however it seems these scales are no longer made or newer better models are available. As I've become more serious about my baking, I've decided to get a kitchen scale. I'm debating between the My Weigh KD-8000 http://www.amazon.com/My-Weigh-Digital-Weighing-Scale/dp/B001NE0FU2/ref=sr_1_1?ie=UTF8&qid=1297958394&sr=8-1 or the EatSmart Precision Pro Digital Scale. http://www.amazon.com/EatSmart-Precision-Digital-Kitchen-Scale/dp/B001N0D7GA/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1297958443&sr=1-1 Originally I wanted the Taylor Salter High Capacity Scale because it looked cool, but I've noticed it received many mixed reviews. http://www.amazon.com/Taylor-Salter-Aquatronics-Capacity-Kitchen/dp/B004BIOMGU/ref=sr_1_24?s=home-garden&ie=UTF8&qid=1297958465&sr=1-24 Here are my requirments: -Minimum capacity of 11 lbs -Minimum resolution of 1 g -Measure in Kg, lb, oz, g -Tare feature -Preferably have seamless buttons I want to get a nice scale. I don't want to get a scale with minimum features only to find in two years that I do enough baking/cooking that requires me to have something more sophisticated. Here are a few other questions: 1. How important is it to have a scale measure fluid ounces? 2. What about measuring lbs. oz (for example 6 lbs and 4.2 ounces) 3. Is it important to have a scale measure in bakers %? I'd like to learn how to do these and have a cookbook that shows them next to the measurements. I'm not sure if this is something most people can figure out on their own or it would be handy to have them on a scale. The MW KD-8000 does this. The only problem with the MW-KD-8000 is it appears to be big and bulky and I don't have a lot of counter space so I'd probably keep it stored most of the time. The Eat Smart just seems to minimal. The Salter seems like an expensive scale for what it offers and somewhat of a risk. Thanks for any help in helping me choose the right scale. I do not know why this is becoming a chore to purchase! I just want to make sure I choose the right one right off the bat.
  11. I am looking for Thierry Marx's liquid quiche recipe. Anyone? Thanks!
  12. Hello. I want to cook the eggless citrus curd from MC (4-234) but I don't understand the first step. I also tried to find it online, but I cannot find any reference. There is a broken link here in egullet, but no matter how much I searched, I couldn't find any implementation. So, the recipe starts with whole lemons, in a mason jar, inside a pressure cooker filled with 2.5 cm of water. Questions: - No water or any other liquid in the mason jars? - Should I close the lid of the mason jar? - I don't have access to mason jars in Greece. What else can I use? I imagine that, if the mason jar is left open, then I could use any other jar strong enough to hold the pressure. - If the mason jars are a must, then perhaps I could cook the lemons in a different way? Roast them? Sous vide them? Thanks.
  13. 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.
  14. I was at our local butchers today to buy a brisket which I plan to turn into corned beef. While there, I saw they had hanger steak which is a cut of meat I have heard lots about (and maybe even eaten in a restaurant). So, not having had one before, I had to buy it. It is now sitting sitting in my fridge waiting for me to do something with it. I was thinking of cooking it sous vide and I am wondering - will it take a long cook, say 48 hours? Or does it need a quick cook much like, say, a striploin, followed by a quick sear? Should I put a rub of some sort on it before cooking it? Any thoughts are appreciated by this sous vide newbie. Elsie
  15. The space race trickled into kitchens in the 60s and 70s, including one curious tool that's faded away in the years since: the thermal pin, a heat pipe skewer that can halve cooking times for roasts: Heat pipes are thermal superconductors, transferring heat 500-1000 times more effectively than solid copper (some people in the sous vide thread have discussed copper pins). They're hollow tubes with the air evacuated and a small amount of working fluid, often water. The usable temperature range is limited by the triple point and the critical point, with additional constraints near the edges. Water is effective from 20C-280C /70F-530F, which comfortably spans most cooking temperatures. Modernist Bread has an excellent section on how bread bakes, including a diagram of the internal heat pipes that develop, summarized here. (click for a good photo!) Sous-vide solves the overcooking side of the gradient problem, but it's still limited by total heat diffusion time-- doubling the size of a cut quadruples the time needed for the center to reach temperature. Heat pipe pins should make larger cuts practical, or normal cuts cook faster. Here's a graph from "The heat pipe and its potential for enhancing the cooking and cooling of meat joints", showing average temperatures over time for 1kg joints of meat convection baked at 190C/375F for 110 minutes (foil removed for the last 30 minutes): Thermal pins were sold commercially from 1956 to about 1990. They're listed occasionally for about $20 on ebay. They even made potato baking racks with heat pipes-- though now you can easily par-cook a potato in the microwave and finish it in the oven. I don't know why production of thermal pins stopped, or what fundamental problems limited their usage. It seems like pans and commercial griddles would be improved by adding heat pipes to spread heat throughout and avoid hot or cold spots. Perhaps roasts fell out of favor as the culture of entertaining shifted away from monolithic centerpieces to smaller, more precisely cooked portions.
  16. Need to make duck confit in under 4 hours... I was thinking sous-vide at higher than 80°C... any ideas? thanks! pw
  17. This is the first i have heard of this new piece of equipment, but I still can't find out what makes it better than Anova. It looks very similar. Does anyone else know? It's called Joule. http://blog.chefsteps.com/tag/joule/ ETA It doesn't look like it needs a clip. Does it attach to the base of the pot?
  18. I really really like the taste of my melted cheese, I am using many different cheeses and it is fantastic. Most of the times I am going with 100% liquid to 100% cheese and 4% sodium citrate, as the calculator suggests. It works every time. There are flaws however: - The sauce does not have a body it is almost as it has no gelling qualities at all. It is only a think emulsion, it does not stick on the macaroni, unless it gets cold. - It is way too flavorful, I would like it to be more mild. So I am trying to make a thinner sauce and then add a gelling agent, such as iota or kappa carrageenan. Here I have two problems. 1. when I alter the rate of liquid to cheese, say 150% liquid or more, to 100% cheese, my sauce does not come together. It will be in a weird state, not like when trying to heat the cheese in plain water, where the fat leaks out, but something like water coming out of the cheese. The cheese will be melted but uneven, the thickest part will sink in the pot and the upper layers will be like cheesy water, but the fat will not leak. *Sometimes* this can be solved by adding more sodium citrate, about double the initial quantity (another 4%). 2. The procedure I am following for the iota carrageenan is simple, water, iota, hand blender, pot, sodium citrate, heat and then add cheese. Frustrating result: grainy as sand. No idea what is wrong. Any help in any of these two issues?? Thanks.
  19. I'm curious if anyone has suggestions for useful supplies one might get from a homebrew shop, for modernist or other specialty cooking. I'm looking to buy some amylase and it seems to be the easiest way to get it at a reasonable price. The homebrew shop I'm looking at does flat rate shipping, so I figure I might as well pick up a few other interesting things to play with. Any suggestions?
  20. My (loaner) Polyscience Sonicprep just arrived and I have a few precious weeks tolearn as much as I can about the technique of ultrasonic homogenization. Does anyone have experience in thisarena, and if so, could you share your learnings? So far, I've heard that ultrasonic homogenizers (sonicators) are great for makingemulsions and quick infusions. However, I don't know anything about the water/oil ratios that I should be trying to achieve a really fantastic emulsion. In the first 10 minutes of use, I've been able to haphazardly emulsify different oils with water to achieve the texture (and look) of cream. But, I'd love to know what else is possible. BTW, I also have a rotor-stator homogenizer, and I plan to do side-by-side tests comparing the results of the two. Let the thread begin!!
  21. What can I use to substitute propynel glycol alginate for the gruyere spheres? or where can I buy it, I have been looking in internet and I haven't been able to find it.
  22. I often sous vide 5 pounds of chicken thighs for 8 hours at 156F. There is a lot of chicken juice and fat left over in the bag. I plan to save all the juices and fat every time I sous vide until I get about 4 cups of chicken juice. Then I can make chicken soup and use the fat for frying veggies. This may take me a month of saving juices however. Is storing the juices and fat for a month or longer safe? If I empty all the juices and fat from the bags, and boil them, will this be safe to store for long periods in fridge or freezer? I am also concerned about Botulism Spores which I understand is heat resistant. Thanks!
  23. I only need one more item to complete my sous-vide setup: some food safe closed cell foam tape. I haven't been able to find an Australian supplier and the cheapest US supplier wanted USD$60.00 to post a small quantity of tape. I am happy to order from anywhere in the world if the total price is even close to reasonable.
  24. 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.
  25. Just seen this, I'd love your thoughts on a few things: http://www.odditycentral.com/foods/this-japanese-water-cake-looks-and-tastes-unlike-any-sweet-youve-tried-before.html — anyone tasted it? Flavour? Mouth feel? — recipe that's tried n tested? — best to serve with? — honestly, I'm asking... which course would you serve it? As a sweet course? — does it melt 'to a puddle' or just compress and weep? Looks great though
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