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Found 1,331 results

  1. MikeMac

    Getting the most out of spices.

    Ok I understand their are many ways to extract Flavor from spices. Some spices are best toasted dry some are best steeped in a bit of hot oil some reading I have done talks about fat soluble flavors others are water soluble. Any available reference material on this matter?
  2. Albert is the pastry chef. I suspect his invovlement is greater in that they're brothers and in that this kind of work needs collaboration. We met Albert a couple of years ago when he, Klc and Conticini were doing a demonstration together at the chocolate salon in Paris. His English is not very good, but Esilda had a nice conversation with him in Spanish. Most of it however, was about dropping lunch and just serving dinner. He said it was just impossible keep the pace up all day that way. As you are well aware, the food served is very labor intensive, whether or not it's done at the last minute, and the meals last longer than at most three star restaurants. Klc should have more to add.
  3. Anonymous Modernist 2906

    Essential oils

    I don't know where to buy essential oils and i'm wondering if they are all edible ? Dominic
  4. Anonymous Modernist 14367

    Water Friendly Temp Probes

    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
  5. Anonymous Modernist 5339

    CVAP Holding Drawers

    The book mentions that there are no cvap ovens that let you directly control wet bulb and dry bulb temperature. The holding drawers have aseparatefood temp and air temp dial that is set in degreesfahrenheit. I would imagine that these correspond to wet bulb and dry bulb temp. My question is, which is which?
  6. I'm planning on purchasing a Sous Vide Professional in the next month. Before Christmas Williams-Sonoma had a great sale price, around $600, but now everyone seems to be charging the same as Polyscience does on their site, $800. Has anyone found a better current price out there?
  7. handmc

    Hubert Keller

    I just saw Hubert Keller's Secrets of a Chef on PBS (NJN). My god what a beautiful show! I drooled as I watched him prepare a new take on French Onion Soup with chopped tomato and fava beans, a classic alsatian dish and a pesto burger. I picked up a number of techniques and stared jaw agap as he created one show stopper after another. No question why he is one of the best. It is humbling watching someone at this level work. You watch him do something as simple as shape a hamburger and it make sense. Who needs food network, PBS is still the standard for real cooking shows.
  8. Hi All, I'm new to the site and new to incorporating modernist techniques and ingredients into my culinary repertoire, but I like to think that I've cooked food in every other conceivable way short of a fusion reactor. When purchasing chemicals such as carrageenan, calcium chloride, sodium acetate, etc., what sort of shelf life should I expect? I'm reticent to purchase large amounts if they aren't well suited for storage, but I also don't want to purchase very small quantities if it isn't necessary for quality control. I know there are so many other "molecular" additives I've omitted from my example, but a rough generalization would be very helpful. Thanks very much.
  9. Utilization of meat leftovers from sous-vide cooking Sometimes when you buy a nice cut of meat, your eyes are bigger than your and your beloved's stomach. So what to do with the leftovers? In Tyrolia (Austria) they make a "Gröstl", in Solothurn (Switzerland) they make a "Gnusch", in the Seftigenamt (a region in the Swiss canton Berne) they make a "Gmüder", and we (Pedro and SWAMBO) make a varying concoct using ideas from all of the three. We call it "Gröstl", but it is not necessarily a typical Tyrolean Gröstl, and it is different each time, and we usually do not top it with a fried egg as they do in Austria. Ingredients All your meat leftovers Onion (compulsory) Any hard vegetable (we prefer celery stalks, or zucchini) Any salad (iceberg lettuce or endive/chicory or any other salad leaves, may contain carrot julienne) Fried potatoes, or alternatively sweetcorn kernels Sherry or wine or bouillon or the gravy you preserved from your last LTLT.cooked meat for simmering (I usually prefer Sherry) Eventually some cream (or crème fraîche) Salt, pepper, parsley, caraway seeds (typical for Tyrolean Gröstl), paprika, condiment (in Switzerland we use "Aromat" by Knorr, which contains sodium chloride, sodium glutamate, lactose, starch, yeast extract, vegetable fats, onions, spices, E552)' vegetable oil (I prefer olive oil) Mise en place cut your meat in small cubes or slices cut the onion(s) not too fine (place the first cut below your tongue to avoid tearing during cutting) cut the vegetables about 3-4 mm thick cut the salads to pieces smaller than 4 cm, distribute on the cutting board and season deliberately cut the potatoes to 1 cm cubes place 3 heavy skillets with ample oil on the stove Cooking in skillet 1, stir-fry the onions, add the hard vegetables still stir-frying, add salad, add sufficient liquid (Sherry or wine or bouillon or gravy) for simmering under a cover until soft. If desired, reduce heat and add some cream at the end. in skillet 2, stir-fry the potatoes until soft (in case of sweetcorn kernels, add to skillet 1 after stir-frying and use skillet 2 for skillet 3) in skillet 3, as soon as the vegetables and the potatoes are soft, sear the meat in just smoking oil for 30-60 seconds, then add to skillet 1 Serving You may mix the potatoes with the vegetables and meat to make a rather typical Gröstl, or serve the fried potatoes separately; we prefer the latter, as the potatoes stay more crunchy. Do not forget to serve a glass of good dry red wine!
  10. Anonymous Modernist 4342

    Basic Budget Food Photography Set-up

    I want to try and start taking some great food photos as I document what I cook (especially out of Modernist Cuisine). I was wondering if anyone have some good advice on what to buy and how to set up and light shots against a plain black and plain white background? I think that shots that Scott takes over at Seattlefoodgeek.com are excellent. Maybe someone can speculate on his set-up?
  11. 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
  12. Anonymous Modernist 796

    Updating the 3 stage breading process

    3 stage breading process flour, egg wash, bread crumb Any modernist replacers for the elements in this process namely the egg wash?
  13. Anonymous Modernist 17713

    Rib eye from specific retailer overcooked sous vide

    I've been cooking rib eye steaks sous vide for a few months now and for some reason whenever I buy rib eye from Trader Joe's, the meat comes out far more done looking than rib eye steaks cooked at the same temperature (133F) as steaks from other retailers, ranging from butcher shops to Safeway. It's extremely perplexing to me as it's the same cut of meat, and I'm finding it hard to believe that 133F would overcook a normal steak. I'm using an electric deep fryer at 375F for 2 minutes to get the final sear after sticking the steak in the freezer for 30 min.
  14. DBanner-2012

    Vegan Foam/Air Stabilizer.

    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.
  15. Anonymous Modernist 16092

    Sous vide - wagyu entrecote and saddle of venison

    Hi there, First of all thanks for taking the effort to read this post (my first on this forum) and your answers. I have been using Sous Vide for a while now, but given I wanted to learn the techniques a bit better first, educate myself on the safety aspects of working with sous vide (bacterial growth in combination with low temperatures) etc, I have been working on the safe® side of the spectrum, ie temperatures of 70 degrees (celcius) and higher for cuts like Pork Belly, Chicken (actually did that at 80 degrees) etc. For an upcoming dinner I am going to prepare a premium piece of Wagyu and a saddle of venison. Clearly, I do not want to prepare these at 70 degrees The way I plan to prepare them, having read about the minimum and maximum times for these cuts is equal for both, being: - meat will come directly out of a cold fridge (say 3 degrees C) - sear the Wagyu and Venison in a very hot pan to give it a nice browning all around, as well as kill any bacteria on the surface of the meat - immediately vacuumseal the meat (clearly each cut in its own bag... I have two sous vide machines, so they will also each go in their own bath) - vacuum bag then goes into sous vide at 55 degrees celcius for 4.5 hours each - based on the thickness of the cut, it will take circa 1.5 hours for the meat to reach 55 degrees and then the other 3hours is to pasteurize - after 4.5 hours take meat out of the Sous Vide, char it above a wok-burner at very high heat (only a couple of seconds) and then it will be immediately served Now, assuming that we will work in a hygienic way, avoiding cross contamination or contamination after the second step where we have seared the meat at very high heat all around, is there anything wrong or risky with the above way of preparation? Thanks a lot! Regards, Michel
  16. 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.
  17. Base_nz

    storing my caviar???Molecular..

    Hi guys ..Was wanting to store my flavoured caviar for my cocktails in the bar and was wondering the best way. Any help would be appreciated
  18. Anonymous Modernist 6927

    Using manitol to make edible eggshell

    was wondering if anyone knew how to use this product ?
  19. Anonymous Modernist 847

    Aluminum Foil

    I have always wondered if it makes a difference what side of the foil one uses when roasting/baking/braising in an oven. I would assume that having the shinier side face down (facing the food) would reflect the heat onto the food better and create a more stable cooking environment. Thoughts?
  20. Anonymous Modernist 5024

    Sour patch foam

    A friend of mine really likes sour patch candy and I'd like to try to make it into a foam but I don't quite know where to start. I'm thinking of trying a few things. Put the candy into a liquid an let it it, then blend it. Or perhaps melt the candy. Once it's liquid I have an idea about what to do next.
  21. Anonymous Modernist 9078

    Pastry Bars

    Has anyone managed to find where to purchase the "pastry bars" in the book? I've found several unanswered or dead end posts. Any help would be appreciated. Cheers
  22. Anonymous Modernist 5911

    Crockpot and baking (in the oven)

    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.
  23. Anonymous Modernist 12377

    Buring Pressure Cooker

    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
  24. Anonymous Modernist 17334

    Dehydrated Red Wine Reduction

    Hello all, Anyone have any suggestions for taking a red wine reduction sauce and turning it into a crispy sheet that can be broken into shards? Melt-ability and brittleness are important. Just dehydrating will I am afraid create a gummy-ness that I am trying to avoid. Any thoughts?
  25. Anonymous Modernist 5979

    Geoduck -- Vacuum molded

    The wonderful menu on 6/21 featured Spaghetti alle Vongole: Taylor‚’s geoduck, vacuum-molded, centrifuged broth. What do you mean by "vacuum-molded"? I would expect that the shellfish was cooked sous vide, but how does the molded part come into play? This was my favorite dish of the evening.