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Showing results for tags 'Modernist'.
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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...
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This stuff has popped up on my radar recently, and I don't see any discussion on it here. IT seems that chickpea canning liquid plus a good beating turns into a air filled protein matrix that does the job of egg white meringue in a lot of applications. https://www.youtube.com/watch?v=kE... -
Hi, I have just bought a chamber vacuum sealer for my kitchen. The thing is very programmable with vacuum adjustable to 99 seconds. My question is; often on recipes it says something like 'seal to 95% vacuum' etc. does this refer to 95% of the 99 seconds? As it seems to reach max vacuum by about 6...
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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...
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I'd like to try making a whole pork butt (about 14 pounds) using sous vide per Serious Eats. My vacuum sealer is a budget unit from FoodSaver, and (a) there are no bags large enough; and (b) the sealing has become undependable, especially over long cooks. After a little research, I've d...
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Im a big fan of SV. once the bag is in the bath , time and temp give you what want , over and over again. I have an inclination to lower temps , longer . thus keeping ' jus ' that might be in the bag in the meat. at what temp ,...
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Hi all, I bought vacuum packed roast beef and kind of pork, see in the attached photo. The size is about 15 cm x 10 cm and the height is about 6 to 7 cm, with weight 785 grams (from the package). Anyone can suggest the timing and the temperature for sous vide if I...
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I'm interested in getting my feet wet with sous vide. I want to do so without spending a fortune. Although I am planning a kitchen upgrade in the next year or so, for the moment, counter and storage space is at a major premium. I have looked on the forums quite a bit, and to be honest, I am more...
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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-Di...
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I live in a household of beer snobs - craft beer snobs to be precise. So there's been some pressure here for me to create beer chocolates. I completed experiment #1 yesterday and want to share for feedback and / or thoughts. I based my ganache recipe off how you'd do a fruit puree-based ganache....
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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.
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Does anyone know anything about this? It looks like an interesting app but the Apple store does not seem to have any info on who created it. Neither are there any reviews. I'm a new sous vide user who needs all the help she can get and am wondering if this app would be helpful. Thank you! -
Hi Folks, I have been using the sous vide technique for about 2 years and I have consistently had an issue with cooking chuck steak/roast. A few days ago I cooked a 3 lb chuck roast, 135F for 48 hours, rubbed with dry rub reminiscent of one used for smoking (salt, paprika, cumin, onion powder,...
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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 ho...
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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 bri...
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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. -
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....
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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 calculati...
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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 i... -
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...
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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 pa...
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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... whi...
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In Modern Cuisine, after pressure cooking tough meat, they suggest to let the meat rest in it's liquid to absorb some of it's lost juice. In traditional cooking, Chefs suggest letting braised meats cool down and rest in it's liquid to absorb some of it's lost juice. Do you need to do this if you... -
I sous vide this pork shoulder for 72 hours at 140F with no salt or marinade. As you can see from the picture, the texture is mealy. It kind of has this grainy, dusty texture. I know from experience if I want less "mealy" meat, I should only sous vide for 24 hours, or maybe 48 hours max. At hig...
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Anyone else see this sous vide "map?" Click.
