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Found 512 results

  1. [Modernist Cuisine at Home] Aromatic Chicken Broth

    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
  2. [Modernist Cuisine at Home] Freezing Garlic Confit

    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?
  3. [Modernist Cuisine at Home] Caramelized Onions

    Hello My name is Travis I Tried the Caramelized Onions and they turned out great. So much flavor, I was very happy with them. sadly though I think I broke my pressure cooker. I think I cooled it down to fast.
  4. Addelice Sous Vide immersion circulator

    Hi! Has anyone tried this immersion circulator from Addelice? http://www.addelice.com/shop/default/cuisson-sous-vide-basse-temperature/einhangethermostat.html I live in Sweden so the price of this circulator is far better than the Polyscience one.
  5. Black Garlic

    Hi all I was wondering if any of you think it would be feasible to make black garlic in a temp controlled water bath? I understand from reading an article on ehow that you need to pack the garlic loosely in a jar and heat them for 40 days at 140 degrees and that the garlic should remain humid. I was thinking of putting them in a sealed bag (not vacuumed) and then floating it on a 140 degree water bath for 40 days.
  6. The nice spiral bound kitchen guide seems great for cooking, but how on earth do you find anything in it? there is a table of contents that is not alphabetized, nor it is it organized like the 5 volumes. There is no index. I cannot find out how i'm supposed to find anything it as it is not referenced from the 5 volumes. Somewhat annoyingly, it references recipes within the 5 volumes rather than within itself. Any hints?
  7. Hello, I have been studying the first book in depth over the last few months and I have a few questions regarding the safety of cooking sous vide (as well as a few other issues). Firstly I wanted to ask a couple of questions on the table on page 193-1 "Extended & Simplified 6.5D Salmonella Reduction Table"; This table is referring to the killing of salmonella in different meats. I wanted to know if using these time and temperatures for all farmed meats would successfully eliminate ALL pathogens that we need to be concerned with, thus rendering it "safe" to serve to a customer? You have also stated that the interior of meat, so long as it's not punctured, should be sterile. I got the impression that this is not the case for chicken, and that chicken needs to be cooked to the times listed in the table. So why would the interior of chicken be inherently different to other animals? Not that I would want to serve chicken raw, I am just curious as to why this would be different to searing the outside, and eating a raw interior, as you can with beef etc? I understand that wild game is a little different, as you are more concerned with parasites and the like, which shall bring me on to my next question; I have seen restaurants serving Venison carpaccio, and I would love to make a venison tartare, but would that be foolish considering this animal is classed as "Wild Game"? It is served raw all over the country, so I am interested to learn how this differs to farmed beef for e.g.? Next, I would like to learn a little about the reheating or "regenerating" of meat. If, for e.g., I was cooking chicken sous vide, and I cooked it at 54ºC for 2h17m to achieve a 6.5D reduction, could I then chill in an ice bath and reheat it to order? In the UK, legislation states that cooked meats need to be reheated to 86ºC to be safe. Now obviously this would ruin a chicken. A restaurant that I know cooks Venison at 55ºC, chills it and then "regenerates" it at 50ºC to order. Is that safe? I am interested in cooking/reheating options. And finally, the last question I have is regarding fish. Now I understand that if I cook fish to the time/temp listed in the chart on 193-1, I will likely result in fish that is overcooked to most peoples liking. However if I freeze it to the suitable time/temp, that renders it safe to serve raw, correct? Now using the current freezer I have, which sits at about -20ºC, I think that freezing in this way will be of detriment to the quality and texture of the flesh. Is that a fair comment? And how could I bypass this stage? Is that just a risk that restaurants take and, much like serving raw salad, occasionally someone might get sick from it? Apologies for the length of this text, and I hope the questions I ask are interesting for you to answer. I look forward to hearing back from you. Thanks very much advance. Iain
  8. [Modernist Cuisine at Home] Sous vide vegetables

    Hi All, I just finished reading MCAH and learned a great deal from it. I am anxious to try the techniques and am looking into the purchase of sous vide gear. My girlfriend is a vegetarian. As I read MCAH, there does not seem to be the interest in cooking vegetables to the degree there is for meat. Is sous vide cooking less appropriate for vegetarian cooking? My hesitance in the purchase of the gear is that I might be buying a device unsuited for what I need to cook. Are there better sources for cooking vegetables sous vide or is it just the wrong technique? Thanks, Steve
  9. [Modernist Cuisine at Home] Brown Beef Stock

    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
  10. Mac and Cheese has been one of the most discussed recipes from the book so far. Coauthor Maxime Bilet has already answered several questions about the recipe on eGullet's Cooking with Modernist Cuisine thread. He, along with several other eGulleters, noted that you can probably save the cheese in the freezer for about a month, and explained that the use of carageenan makes this possible. Later in the thread, however, he does note that if you are using all the cheese right away, you can omit the carageenan, but details some of the benefits of the constructed cheese. We hope that answers a few questions, but if not, please ask! We'd also love to see what you have done with your leftover cheese!
  11. Some people have had awesome results with this, and some people...not so much. On eGullet, Maxime Bilet gave some tips, such as making sure that the carrots are cored and the butter is melted first.
  12. Cleaning used rotary evaporators

    I'm looking at buying a used rotary evaporator, because the price for a new device is quite steep for a hobby device. Now I was wondering whether that's a bad idea, considering the fact that there's a good chance they have been used to extract highly volatile chemical substances in a lab. Is this really as unsafe as I think? Is there a reliable way to clean the glassware of such a second hand rotavap? How do the lab guys do this, since I guess they don't want to mix their chemicals with those from previous experiments either? thanks!
  13. We've just posted the recipe for Sous Vide Salmon in the Kitchen Sink, along with the recipe for our Fish Spice Mix. http://modernistcuisine.com/recipes/sous-vide-salmon-in-the-kitchen-sink/# Personally, this is one of my favorites from Modernist Cuisine at Home. Have you tried it? What do you think of using an improvised sous vide set-up?
  14. Hi! In the 2'd book, there are several cooking stages described. 1 stage, 2 stages, 3 stages. The book describes a optional first step, "tenderizing cooking", where the sous vide pouch is let rest in water at temperature of 45-50 celsius, to tenderize the meat. Does anybody have any experience with this?
  15. [Modernist Cuisine at Home] Roast Chicken

    Dear team, just a quick question. In MC I recall reading that the best way to cook a chicken was via rotisserie. Yet in MC@Home's recipe for roast chicken, the authors recommend roasting on a rack at 95C, then 45 minute rest, then crank the oven to brown the surfaces, turning the chicken halfway. I have my injection brined roast chicken air drying in the fridge right now. I am thinking of cooking it on a rotisserie at low heat (95C) to the target temperature, and then crank it to the max to brown the skin, also on the rotisserie. Do you think this would be superior to the method described in the book? Thanks in advance.
  16. Canada - Finding Ingredients

    I found ingredients at a restaurant supply site online. Anyone can register and order. Beside modernist ingredients they have other stuff. I put the categories below http://www.otbfoods.com/otbfoods/ Categories MOLECULAR GASTRONOMY - TEXTURAS-> EASY KITS TEXTURAS APPLICATIONS SPHERIFICACIƒ“N-> GELIFICACIƒ“N EMULSIFICACIƒ“N ESPESANTES SURPRISES SUGGESTIONS TOOLS/GADGETS INGENIOS BOOK's & DVD's LYOPHILISED FRUITS MUGARITZ-> BALSAMIC VINEGAR of MODENA EXTRA VIRGIN OLIVE OILS (EVOO)-> TRUFFLE PRODUCTS IBERIC & SERRANO HAM-> SPANISH CHARCUTERIE SAFFRON PAPRIKA SPICES & HERBS HORCHATA de CHUFA - TIGER NUTS SUN DRIED TOMATOES MUSHROOMS GIN TONINC - SPECIAL TOUCH SƒËœBOGAARD Nectar - 100% ORGANIC VANILLA BEANS & EXTRACTS COFFEE - SUPRACAFE-> SMOKING WOOD CHIPS KITCHEN EQUIPMENT-> CLEARANCE I also found modernist ingredients at this site: https://cedarlaneculinary.ca/Products/Listing/Powder%20For%20Texture VERSAWHIP 600K FOR MOLECULAR COOKING $7.99 CDN MALTODEXTRIN POWDER FOR MOLECULAR COOKING $28.99 CDN AGAR AGAR FOR MOLECULAR COOKING. 40 GRAMS $7.99 CDN CALCIUM CHLORIDE FOR MOLECULAR COOKING. 50 GRAMS $4.99 CDN ISOMALT FOR MOLECULAR COOKING. 750 GRAMS $22.99 CDN SODIUM ALGINATE FOR MOLECULAR COOKING $5.99 CDN ULTRA-TEX 3 FOR MOLECULAR COOKING. MODIFIED TAPIOCA STARCH. $5.99 CDN XANTHAN GUM FOR MOLECULAR COOKING. $6.99 CDN SQUARE SQUEEZE BOTTLE FOR MOLECULAR COOKING. $3.99 CDN DIGITAL POCKET SCALE FOR MOLECULAR COOKING. $35.99 CDN 50 GRAM CONTAINER OF SODIUM CITRATE WITH TAMPERPROOF SEAL. $6.99 CDN Activa Transglutiminase RM- 1 kg foil pack. $98.00 CDN They carry other things that are of interest including "The Smoking Gun". Both places have reasonable shipping. Please post any other online stores in Canada.
  17. Can someone please give me the links to verify ownership of both books, I can't find them anywhere. Olle
  18. MC@H eBook 50% off code showing as Expired

    Hello, It is about 11 hours before the January 15th 11:59 PST deadline to use our 50% off code for the eBook version of The Modernist Cuisine At Home. I just went to purchase the eBook on inkling and am receiving a message when I enter my coupon code that it has expired. Obviously this is not the case since it is not 11:59 PST yet. Has anybody felt with this issue or have advice on how to proceed. Inkling only has support via email and they say to allow 48 hours. Thanks
  19. [Modernist Cuisine at Home] Pressure caramelized banana

    Hello!! I tried the Pressure caramelized banana but it was a disaster!!!! It burned and took me a while to clean the pressure cooker. What I realized is that 28minutes cooking is too much!! I could not find any correction for this on the web site. Someone have tried it with successful result? Thanks, Alberto.
  20. Pressure Cooker: Questions for the home cook

    I'm ready to buy a pressure cooker and I'm looking at the Kuhn-Rikon Duromatics. I'm not sure which size to get, though. I'm mostly cooking for two, but I like having leftovers, and I'm concerned a 4-qt one won't be large enough for larger proteins or stock (which, in reality, I probably won't be making all that often). I'm leaning towards one of these three: http://www.amazon.com/Kuhn-Rikon-3043-Duromatic-6-3-Quart/dp/B00009A9XT/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1326995636&sr=1-1 http://www.amazon.com/Kuhn-Rikon-3916-Duromatic-Pressure/dp/B0000Y73UQ/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1326995628&sr=1-1 http://www.amazon.com/Kuhn-Rikon-3342-Stainless-Steel-Pressure/dp/B00004R8ZE/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1326995628&sr=1-3 Because they all look fairly similar, this is rapidly becoming the most difficult decision I've ever had to make. Does anyone have any advice?
  21. Nitrite and Nitrate Free Corned Beef /Pastrami

    I am trying to make corned beef and pastrami without nitrites/nitrates, while still keeping the meat red after cooking. Any thoughts on this. Thanks
  22. Hi All, Do anyone have experience with the Kuhn Rikon Non-Stick Pressure frying pan - 2.5L? There seems to be not much information on this specific item. I am in two minds whether to go for the titanium non-stick version vs. the normal version. http://www.amazon.co.uk/Kuhn-Rikon-Duromatic-Pressure-Non-stick/dp/B003JQLMFE/ref=pd_rhf_ee_p_t_1_8X2D My concern is that the non-stick will wear off over time (non-stick guaranteed 3 years by Kuhn Rikon) whereas the PC itself is guaranteed for 10 years. Any advise on this will be appreciated! Cheers, Henk
  23. European specialist ingredients suppliers

    I live in Switzerland, and I've been looking everywhere to find an online supplier for many ingredients that I need but I can't find one with (almost) all of them and that delivers in Switzerland... Does someone know a european store for modernist ingredients ? Thanks
  24. MC vs. MC@home

    Is MC@home a subset of MC, or does it have some different content? br, Andreas
  25. Relative humidity

    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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