Search the Community
Showing results for tags 'Modernist Cuisine Forums'.
-
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...
-
Bradley seems to be the king, as they are very automated and pretty much hands free. Do you need and external electrical outlet? They seem a tad expensive for the full machine and disks, if I wanted to smoke for 12 hours or more what are my alternatives? Does anyone have a Bradley and what is goo...
-
Hi! I have a question, I cooked sous vide a pice of eye of round, first time I did it, I packed it with a home Food Saver, which does not kmakes much pressure, and I cooked it for about 18 hours at 130 F, was very tender and juicy and pink, just how I like it, the second time I cooked packed it with...
-
I´m quite curious when it´s writen low heat in cookbooks. What does that mean. I have never understood this. And when i was reading in the modernist cuisine about clarified butter. In the text about Ghee it says "To make ghee, contiune to warm the melted butter over low heat for 45 min." Can someo... -
Hi, For those in Australia I have been sourcing ingredients for modernist cuisine and have put together a few kits, which are currently up on Ebay. You can view the kits at the Australian Ebay site. This is not a business, it was just more economic for me to buy in larger quantities than to buy 2...
-
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?
-
Me and my wife are flying to Seattle the weekend of September 17th to attend Ryan Matthew Smith's photography workshop. Is MC Cooking Lab open for any kind of visits during that period of time? Thanks
-
I made the Mughal Curry sauce last night. It was not one of the more successful recipes I have made from Modernist Cuisine. Perhaps I needed to soak the nuts for longer than the recipe called for, but I had the hardest time trying to get my blendtec to grind them into a paste. I added a fairly sign...
-
The complete recipe for Sous Vide Rare Beef Jus--along with backstory on its creation, tips on selecting the meat, and a step-by-step video that illustrates how to use a centrifuge to clarify the jus--is now available in the Recipe Library. We're looking forward to hearing what you think of the reci...
-
After cooking several recipes from MC&H (and a few from the big MC) I noticed that the results are a bit more vinegar-y than everyone expects ”” including me. White wine vinegar, red wine vinegar, sherry vinegar ”” it's just too much of vinegar in all the recipes we tried. The only possible explana...
-
As we get close to Hanukkah, I can't help but think that there must be a better binder for them than the traditional matzoh meal and egg... something from my modernist pantry that would make the pancakes themselves crispier on the outside AND more well done on the inside. Maybe tapioca starch? I'm s...
-
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 -
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...
-
Okay, so yesterday my husband and I spent a fruitful afternoon canning tomatoes and learning the ropes (so to speak)of pressure canning. Now we're wondering, what did we do wrong, and did we just waste 20 lb. of plum tomatoes? Here's what we did: We packed raw tomatoes into one-litre jars, added th...
-
On the gels chapter there is a brief discussion on ricotta, and in the parametric table for cheeses it says that if you want to make dry ricotta you can add 0.7% salt, press it for 2-3 days in fridge, then hang for 2-3 weeks. 0.7% of what weight? The milk? or the ricotta you get? Is it added to the...
-
Alright so I am thinking about bottling and selling my own hot sauce. The base is butter and whenever it cools it solidifies. It's not that big of a deal, you can just throw it on whatever you're cooking and it melts right over top everything. But, I would really like it to keep in a liquid form. I...
-
During much of the first volume, the book discusses specified cooking times and temperatures in order to kill bacteria and other pathogens. When it says for example that a certain bacteria dies at 130 degrees Fahrenheit for 20 minutes, what does that mean? Like for a steak, does it mean the internal...
-
Howdy, Are any MAP-Pro torches available in the market food/kitchen safe? I was browsing at Lowe's and saw the "BernzOmatic TS8000KC Map-Pro Kit", which looks pretty similar to the model that the MC team uses in their books (the cylinder is a different brand). Any comments? This would only be used...
-
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 simpl...
-
Greetings, Chefs - Attempting to make both brezen and fresh ramen, and curious to know if anyone's used baked baking soda (a.k.a. sodium carbonate) as an unequivocally successful substitute for food-grade lye (a.k.a. Sodium Hydroxide) in making those bavarian knots or to switch-hit well for kansui... -
I made the recipe for Strawberry Gazpacho (5-277) a couple weeks ago. It calls for both citric acid and malic acid. I found citric acid (organic, even) at Whole Foods in the bulk section. Malic acid was trickier to acquire, but I did eventually find some at a store in Kirkland that sells beer- and w...
-
In the recipe for the marinated pork loin in volume 5 you marinate for 48 hours. If i was to use a vacuum marinator (which i purchased after reading MC) how long will i need to put it in for? The vacuum marinator that i purchased uses the Grovac process (salt and citric acid) to remove bacteria from...
-
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... -
Thanks for putting up this forum 🙂 I would like to bake using a combination of sous vide and a conventional oven. Would it be possible to put the dough in a vacuum bag cook it sous vide at 37C for the dough to raise optimal and then put it in a conventional oven? Thanks
-
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...
