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  1. MAPP gas ceased production in 2008, so I was a little surprised to see it still recommended here on the MC site. From http://en.wikipedia.org/wiki/MAPP_gas The alternatives from Bernz-O-Matic ("MaxPower") and Worthington ("MAP//Pro") appear to be close to all propylene. Any experience on with these non-propane alternatives in as far as leaving residual odors on the food?
  2. This is perhaps one of my favorite techniques in the book. I'm a sucker for a confit and love the fact that I don't need massive quantities of stored fat to make them now. I don't even add the little fat that MC calls for, enough renders when the leg cooks. Tonight I will be trying a similar technique with pork belly.
  3. I've made this dish twice now and both time loved it. Everyone who has had it comments on how it is the juiciest and most crisp quail they have ever had. It also helps that the flavors really work well together and balance nicely.
  4. I have a Fissler pressure cooker, and I'm ready to use it to make the Caramelized Carrot Soup. However, the pressure cooker instructions say that I must not cook anything using less than the minimum amount of liquid they recommend (250 to 300 ml). The soup recipe calls for about halt that amount of liquid (the melted butter plus the water). Is everyone just ignoring that minimum liquid requirement when they caramelize the carrots? Anne
  5. I am a small restaurant and wanted to try something new to my town, specifically cooking a steak sous vide, freezing it in liquid nitrogen, then deep frying it. However, my health department won't allow me to to keep the steak in at 131 degrees for more than 4 hours. My local inspector wrote the following: unless scientifically proven to be effective in preventing the growth of foodborne pathogens (lab testing). Those test results would have to be provided to our office for review and written approval. Thanks. I have not yet purchased the book....saving up for it, can someone send me in the correct direction for this, if it is contained in the book then please let me know, but I can't afford lab testing myself. Thanks a million Chris
  6. If you're answering this, please try to address a few of my comments here if you can! Okay... so i spent the last few weeks acquiring a Beckman GS-6R centrifuge. It's a big machine, for a home, but it can only do about 3900g (for about 3L or up to about 4kg of liquid) as opposed to the 40,000g i seem to see so much in the book. For my first centrifuged recipe, I chose to make tomato water. I'd already made this with agar agar, with good success, to make the quite impressive pasta marinara recipe, but it was a lot of work, really. The centrifuge, after about 30 minutes at 3900g gave me a clear, reddish liquid from a couple cans of pureed tomatos, that I suppose I could have gotten more clear. As an experiment, I ran the same samples for an additional 2 hours at 3900g and did not really see much of a difference. Is there a conversion from 40,000 g to 3900g in terms of additional time to centrifuge for? would I ever get the completely clear liquid obtained at the higher g's? Oh well, I figured, for an experiment, this slightly colored liquid would do. I blended in sodium alginate (from modernist pantry), then I made the bath with water and calcium lactate, as the recipe instructed. I made the basil with canola oil and a dash of olive oil because I didn't have grapeseed oil and I wasn't going to make a special trip to the grocery just to grab that. I figured by "grapeseed oil" the recipe meant, "neutral oil," but if grapeseed oil has some kind of special properties that are important, let me know... Everything was at room temperature. There is nothing in the recipe about temperatures of anything, so I figured that would work. It didn't. when I took my spoon and carefully placed a spoonful of the tomato water into the calcium lactate solution, it merely dispersed. I tried a dropper full. I tried another tablespoon full... i tried more carefully lowering it in, allowing the tiniest bit of the calcium lactate solution to just dribble onto the tomato water sodium alginate solution in the spoon. no good. it just wouldn't work for me. I wondered, did i add too little? I followed the recipe to the milligram... So is there any guess as to what went wrong? Is there anything I can do to get this to work better?
  7. First I want to say Modernist Cuisine at Home is a great book. I received it for Christmas and can't put it down. There is enough information here to get me started. I've found a few errors and typos already. No doubt there are more. Please add any you find to this thread. Page 192, target core temperature table, strip steak - medium rare Celsius and Fahrenheit values don't agree. 55C does not equal 133F. Page XIV, common conversion factors, inconsistent level of precision. Example 1 lb = 453.592 g with 6 digits of precision while 1 g = 0.002 lb with only one. This must have been left to the intern.
  8. has anyone explored the fabrication of a 'quick-disconnect' fixture so that the whipper could be charged from a large nitrous tank instead of a cartridge. it seems this could be economical especially for high volume users. i don't know the pressure developed by a cartridge, but as a retired dentist, i know the tank regulators could be turned up quite high..........any thoughts would be welcome
  9. To clarify the instructions, does "cook in convection mode at 62C" mean to cook with 0% steam?
  10. Rabbit casse­role sous-vide!!! Rabbit seems to be the black beast of mol­e­c­u­lar cook­ing!! every­body online seems to let you know that you get mushy tex­ture if cook for to long ? Can‚’t find water bath timetable and temperature table guidance online for that won­der­full piece of meat ”le lapin”. Any advice from you guys on how to get it tex­tureright ? I am plan­ning to do my mother’s recipe "le lapin, moutarde and mushroom casserole‚" Is it dangerous to cook mushrooms or cream below 70°c for long hours ? Many thanks
  11. Hi-- I just bought a 8qt Fagor pressure cooker (My first), after getting the cookbook yesterday. I tried to make the pork belly adobo, and after 45 minutes it was completely burnt. I used to think I was a pretty good cook. What did I do wrong? My stove is the regular 6 burner gas viking. thanks
  12. Has anyone made ice cream base in a souse vide? Or creme anglaise? I have a recipe for ice cream that calls for cooking at 82 C. But i want to cook ribs at 80 C. Would 80 C work for the base? Or is that too low?
  13. Love the new book, but somewhat overwhelming. Looking to hear from others what they have cooked up so far that they really love. Especially those that do not require out of the ordinary equipment. Thanks in advance. Gary
  14. Does anyone have experience using a laser cutter to cut or modify food? I will be participating in a "food hacking saturday" at the Madison, WI makerspace this weekend. I will be working with sous vides, centrifuges, LN2, dry ice, modified charcoal grilling, ultrasonic baths, etc...all per MC. My question is: Does anyone have ideas for foods that we could cut with our laser cutter. I have heard that cutting rice krispy treats produced less than ideal results, as the edges were burned and blackened. I would think that thinner and colder would be better for the food to cut. Maybe laser etched creme brulee? Also lower energy dense food would likely burn less. What do you think?
  15. Several of us over at the eG Forumshave tried making the standard wheat pasta listed on volume 3 and have found the dough to be much too firm to use with rollers. Was this dough specifically designed for an extruder? If so, how would you modify it to work with a roller? I think most of us have simply added more water to get to a workable texture, but of course you could add more egg or oil as well.
  16. I just ordered a Cameron stove-top smoker (I live in an apartment, so outdoor options are prohibited) and was wondering if anybody had tips for the best ways to get smoke absorption with the limits of this setup. I'd like to try the pulled pork recipe in the book finished sous vide, but the 7-hour hot smoke is obviously not repeatable indoors. My current thoughts are: 1. Cut the food into small pieces to maximize surface area. However, it seems the smaller they get, the faster they'll dry out which will limit smoke absorption. 2. Smoke the food multiple times. I remember reading that once the food reaches a certain temperature, smoke absorption stops. Is this true? Is this actually because of the temperature of the food or is it the wet/dry issue discussed in the book? If temperature is an issue, would smoking, cooling, then resmoking work? 3. Use a heavier smoke like oak or mesquite. Would these overpower the pork or would they effectively counteract the limitations of an indoor setup? If anybody has any other thoughts on indoor smoking, I'd be happy to hear them (foods that work best, wood types, temperature/humidity control, etc). I'm looking forward to trying the smoked potatoes, which specifically mention a stove-top smoker.
  17. I just made a recipe of brown beef stock using the pork variation. I accurately measured the amount of meat that went in (I used pork spare ribs as indicated) and the amount of the liquids. When all was said and done I had barely 2 c. of stock. This is the second time I've made either brown or pork stock and the yield has been less than half of what's indicated. Is this normal? How on earth are you supposed to get 4 c. of stock from only 3 3/4 c. of starting liquid? Neil
  18. I have wondered about this subject for quite some time: why not use baking soda to increase the maillard reaction when browning a sous vide steak for example? Is there a reason why not to do so?
  19. So all, I've built my own temp regulator with a PID controller and outlet to control a heating element (I'm currently using my slow cooker). My question: what do you use to circulate your water? I saw the lightobject pump and the reviews say it's not submersible (what does this mean? should I get hoses to connect to the pump parts?). Is there a better/easier to use pump.
  20. Hi: Anyone have an idea of what kind (brand/model) of temp probe is being shown on page 67 of MCaH. The probes I have and the only ones I have found so far all say they cannot be submerged. Thanks, Omar
  21. Hello Everyone, I have heard that Sodium Citrate is also called sour salt, also know as Citric acid. I went to a place called Spice barn online and they sold "sour salt". I was not really paying to much attention since I was sitting at home and was also buying a few other spices. After the spices came in, Left the box on my table for a few days, I was in no hurry to open the spices or use them. Once I was ready to use them then it struck me, I had Citric Acid and not Sodium Citrate. So My question is, Can I use Citric Acid for everything you would use Sodium Citrate for? Or do I need to buy more? Thanks, Rick.
  22. Does anyone have any experience using sous vide techniques for making soy milk? I was hoping that I could vacuum seal the ground soy beans with some water and leave them to stew at 180 or so for an hour, but wanted to see whether anyone has already experimented with this...
  23. Wife is out this weekend and I was thinking I should double batch Garlic Confit while she's away. Has anyone experimented with putting it in the freezer?
  24. Hello! I was hoping someone could sanity check my work here on the calculation for determining when a brine will be complete using the equation on page 3-171 (6-101). The example uses a 1,000 g of pork chops as an example with 7g for salt and 100g for water, I am assuming this is using Scaling no. 2 with the basic brine based on the percentages...But my question is, If I am using Scaling 1 of the basic brine, how do the numbers correlate for equation. Here's what I did using Scaling 1: Weight of Meat: 275g Weight of water: 523g (water almost 2:1 based on recommendation from 3-170) Total: 798g (meat + water) 1% of total = 7.98g .4% of total = 3.192g So, according to the equation, S = 100 x 7.98 / (7.98 + 523) = 1.503 Then,assuming a final salinity of .7%, T = 275 + (.7 x 275 / 1.503) = 403g!!!! The weight of the meat can't possibly gain 128g right? After doing that, I tried using scaling 2 for determining the calculation (even though I originally used scaling 1). With doing that, I came up with the following result: I set 523g (the weight of the water) to 100%, and used 36.61g for the weight of salt (7% of 523g): S = 100 x 36.61g / (36.61 + 523) = 3,661/559.61 = 6.54 (which interestingly matches the example in the book)... and T = 275 + (.7 x 275 / 6.54) = 304.434g. This seemed like a much more realistic number, so I'm going to use this one. So I guess I'm asking, are my calcuations correct? Is what I did ok? Using Scaling 1 for brining the meat, and then using scaling 2 for determing when it will be ready? Thank you!
  25. I'm trying to make the aromatic chicken broth recipe from Modernist Cuisine at Home (p 266) and am very confused about the spice amounts. The recipe says: Star anise / 4g / 1 star anise Black peppercorns / 4 g / 1/2 tsp The problem is those volumes don't come close to matching the given weights. 4g of star anise is almost 5 whole star anise pods, and matches what appears to be in the photo for step 3. Same for the peppercorns: it appears the volume is off by 4x to get the amount shown in picture 3. Which one is correct? 4 star anise pods in 4.5 cups of broth seems like an awful lot? Neil
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