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Found 1,331 results

  1. This looks to be an inexpensive sous vide circulator: http://shop.vac-star.com/shop/USER_ARTIKEL_HANDLING_AUFRUF.php?darstellen=1&Kategorie_ID=108&Ziel_ID=1092&anzeigen_ab=0&sort=&order=&javascript_enabled=true&PEPPERSESS=012dd988efb2030eaa390a95cd627fde&w=1331&h=746#Ziel1092 Does anybody have any experience with this equipment?
  2. Anonymous Modernist 327

    [Modernist Cuisine] Pasta (3•381)

    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.
  3. I'm in somewhat desperate need of a caviar maker like the one available from Chef Rubber. I placed an order for 1 from them a couple of weeks ago but they are backordered until early Feb. at the soonest. Does anyone know of another source for it or for something similar? I'm thinking there has to be a similar product in the medical field but so far I haven't had any luck tracking one down. Ay help would be greatly appreciated. Thanks Dan
  4. Anonymous Modernist 3762

    Peelzyme

    Does anyone know where to find peelzyme? It is mentioned in the book, and I'm quite interested in using it to peel fruit, but I can't seem to find it. Thanks, -Brian
  5. Anonymous Modernist 18180

    Hazelnutbutter smoothed with Pectinase?

    Topic almost says it all. I love hazelnut butter, but it always turns out grainy. I guess the graininess is from the fiber content, so it should be mainly cellulose held together with hemicellulose and pectin. So my thought was to chop them up and heat them in alkaline water, OR let pectinase work the half chopped deskinned nuts for a while. Then afterwards drain, roast, and grind smooth... So before I start experimenting, I would like to hear if anyone here has anything to say to the idea.
  6. Anonymous Modernist 13704

    Modernist Cuisine at Home - errors and typos

    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.
  7. 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?
  8. docsconz

    Alinea in NYC

    The Astor Center was the scene last Thursday night of the NY Public's first opportunity to taste Grant Achatz' cooking in their home city. Grant Achatz, Nick Kokonas and a crew from the restaurant, Alinea, in Chicago were in the Big Apple to promote the eponymous new book from the restaurant and to have a party. At $250pp, there was no evidence of a recession as the Astor Center event was extremely well attended. The NYC dining public was treated to Achatz classics like "hot potato, cold potato," a dish that combines potato, hot Yukon Gold sphere and cold potato soup with a bit of Parmesan cheese, butter, chive some truffle and sea salt with the novel presentation of a pin and a paraffin bowl as well as the always enjoyable "black truffle explosion" with more black truffle, ravioli filled with black truffle "spheres", Parmesan slices and wilted romaine lettuce. Needless to say, given the crowds, the lines for these legendary delights were long throughout the event as it took time to assemble each serving. Other, newer and less well known dishes were also presented. One of which even involved a wall installation that was a play on a now classic Alinea centerpiece, the Ohio honeycomb. With this installation, the guest had to punch through the paper honeycomb to reach a shrimp crisp locate within each cell of the installation. This was clever, fun and tasty. Thanks to Steven Shaw for being the hand model in the photos. As busy as the event was, even Nick Kokonas, Achatz' business partner in Alinea, was thrown into the mix, serving "pumpkin with smoked salt" from the famous Alinea antenae. Despite all the culinary delights and theater in evidence, as always the star of the show was Grant Achatz himself. Chef Achatz welcomed the crowd to the event and over the latter half tirelessly sat at a table dedicating and signing an Alinea book for each person who attended the event. The event was a success and many a New Yorker, who had never previously been able to experience Alinea, now were able to have a taste of it. I am sure that many an appetite became even more whetted for the full experience. It was great to see a number of eGullet Society members there, too! For more photos from the event, please see my blog.
  9. Wolfville

    Clermont-Ferrand

    This is my first post! My husband and I are travelling to France from Canada for the first time in November. Our best friends have just moved to Clermont-Ferrand (he works for Michelin). I have found one post recommending a restaurant in Clermont - are there others? All four of us consider fine dining and wine our only leisure pursuit! Unique cuisine, an guided wine list and exceptional service make the experience for us. Looking forward to seeking more advice as we plan our trip. Cheers!
  10. Anonymous Modernist 749

    Indoor smoking

    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.
  11. Pierogi

    Jose Andres on PBS

    The post about Jose Andres appearing on Conan O'Brien's show sparked my rapidly fading memory button, and I remembered that I wanted to post this last weekend as a head's up ! PBS, at least in the Los Angeles market, is running a new cooking series with Jose Andres called "Made in Spain". The first show was run last Saturday, on two of the four stations in the market. It was quite excellent. I fell in love with Jose Andres when he was on Mark Bittman's show about Spain. He's a natural in front of a camera, and very charming. If the first episode is representative of the quality of the rest of the series, it should be a fun ride.
  12. Anonymous Modernist 6927

    Using manitol to make edible eggshell

    was wondering if anyone knew how to use this product ?
  13. Anonymous Modernist 301

    iPhone application from PolyScience

    Polyscience has published an iPhone application that computes sous vide cooking time as well as 6.5 reductions and other metrics. It is very nicely done, it includes a chart and countdown and coutup timer -- all in all a professional applcation. However, the cook times do not correspond with those in the MC 1-5. Also, all of the recommneded times are not highlighted. Any chance the MC kitchen can develop its own application? Work with Polyscience to offer an alternative? From the data collected, this should be relatively easy. Polyscience sells its applcation for $4.99 via iTunes. I do recommend it, but with temperature reservations. I have verified that the termperatures in the MC 1-5 correspond better for my tastes.
  14. Anonymous Modernist 2103

    Determing when brining is complete

    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!
  15. After a trip to CostCo I usually end up with loads of meat to cook in the coming weeks. I usually vacseal portions, then thaw them, spice them, pack them again for SV. I'm wondering if I'm wasting bags? Should I add s&p or other spices (rubs, marinades etc) right away and have things ready to cook once thawed, or would that negatively affect the meat? Would the salt pull out liquid while thawing? I have a tray of some 10 pork chops and some steaks, as well as a pack of (sadly boneless) short ribs waiting for the freezer right now. How do you go about it?
  16. 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
  17. Anonymous Modernist 738

    Infrared/Catalytic Char-broilers

    In MC, I wassurprisedto see the only mention of catalytic technique inchar-broilersas: "(charcoal) radiates heat with an intensity much greater than can be mustered by all but a few exotic catalytic gas grills." p.2-10, ...especially considering a main focus of the book is on 'exotic' methods and modern equipment! Does anyone have a review of current commercial grade catalytic charbroilers? TEC has even produced them domestically in South Carolina since 2006, and recently sold the technology to ITW/Vulcan -so we may see a new line out of Vulcan soon. I've been looking into the Rankin Delux TurboBroiler TB-3 or TB-8 series, and the TEC Searmaster II specifically. Any other brand name review and model is welcomed as well, those are the two i have found most interesting, reasonably priced, and available. Charcoal is a difficult proposition in my commercial kitchen, and indoors in general. I would like to hear from anyone who has experience with this type of charbroiler. It becomes difficult at first to give credibility to these devices when claims of "searing in juices" and juice meters are plastered all over theiradvertising, however I would also like to see if anyone has discussion on the different effects of dehydration that wouldoccurbetween this type, gas burner with radiant element/lava rock, and charcoal charbroiler. with the radiant catalytic element type, there is significantly less convection around the product being cooked -which keeps me interested in them. Does anyone have any relevant input?
  18. 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
  19. Molecular-gastronomy-revolutionizes-dining-experience-in-some-famous-restaurants Finally, chemists are catching up to eGullet.
  20. Anonymous Modernist 19175

    [Modernist Cuisine] Breakfast Egg (5•211)

    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?
  21. Anonymous Modernist 3281

    [Modernist Cuisine] Tomato Spheres with Basil Oil (4•192)

    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?
  22. Tri2Cook

    Ideas in Food

    I'm really looking forward to this one.
  23. Anonymous Modernist 2030

    Blow Torch and Off (Non-fuel-)Tastes

    Hello, I didn't realize that maybe the reason there was no answer to my posts on the blog may be that I should probably post them here instead... Here is my problem: It seems to me that there is more to torching food that the oxidizing flame. One aspect, which I haven‚’t seen mentioned in MC or MCAH -but I may be mistaken- is the coating of the surface. I recently purchased a MAPP torch, which on the same night did extremely well on the instant swiss meringue, and gave my barely-medium-rare salmon the taste of burnt hair. And videos I have seen on the net of chefs torching nigirizushi, for instance, give me the impression that their searing was not much different from mine. Hence my questions: -does searing with a blowtorch always work as well as hot-as-hell-pan-searing ? -should we coat some meats/fishes (with oil ? yakitori sauce ?) before torchearing them ? -light touches with a back-and-forth movement to raise the temperature slowly but evenly in several passes, or constant medium speed to reach the desires level of crustiness in one pass ? Let‚’s imagine a piece of pork skin, with hair on it. It seems to me that, no matter how hot the torch, how skilled you are at searing, it WILL taste off because of the burnt hair. Now although I don‚’t see why people would want to sear hairy pork skin, it also looks like some surfaces may have the equivalent at the microscopic level, such as cellular membranes that will produce off tastes when heated with a flame. These tastes would not be of fuel, obviously… That‚’s the only explanation I see to the difference between meringue and salmon which I mentioned above. So if anyone had either an explanation or a way of preparing the surface of the food to avoid these problems, I‚’d be delighted.
  24. Hopefully someone can help here, I reached out the MC via email with no luck. I had gone into work a and brought my guide with me to read. i ended up leaving it in the car during the day. The next day when I went to open it, a bunch of the pages were "glued" together. It's as the the page coating had melted and sealed the pages together. Some came apart with some pulling but a few ripped. Any suggestion on how to separate the pages? I'd hate to tear more page especially considering I just got the set from my wife as an anniversary gift. Thanks for any input.
  25. I have a trimmed out chuck-eye steak that I'd like to bond together into a solid roast in a few days. Does anyone know where I could get a little transglutaminase in NYC? Or perhaps some eGer in NYC would be willing to give me a touch of it?
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