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Found 512 results

  1. 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.
  2. 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
  3. 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
  4. 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
  5. Optimum Sous Vide Strategies for Bulk Buy Foods

    Hi All, One of the features of sous vide that interests me is the ability to cook and rapidly chill food for later reheating and serving. While this is great for storing your 72 hour-cooked short ribs, I'd like to learn more about strategies to adopt when coming home from the store with freezer-destined meat including steaks, chicken, salmon etc. One option I am considering is the following: Sear > Seal > Cook > Chill > Freeze > Reheat (1 degree lower) > Sear > Serve The other is: Sear > Seal > Chill > Freeze > Cook > Sear > Serve The questions I have are the following: 1) Does cooking from frozen (in any scenario) result in measurably less-favourable results than simply refrigerating? 2) If not, then would there be a preferred option? 3) Does this vary depending upon the protein/vegetable? If so, how? Any help here would be greatly appreciated. Kind regards, John
  6. MCAH eBook - Android...Warning

    I got the coupon for the MCAH eBook & read the offer & thought about it...researched it...& decided to purchase it. What an absolute waste of money! It was unuseable on my Android tablet (even though MC had advertised it's use on a tablet [separate from an iPad]). Inkling was very good about refunding my cost...but MC has not responded to my concerns.... Beware
  7. Ice and ice crystal

    Hi. Someone knows the difference between ice and ice crystal? When we frozen foods, we have a formation of ice (water molecule in a hexagonal form), so what is ice crystal? Thanks.
  8. 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.
  9. 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.
  10. Working with Freeze Dried Fruit Powders

    I am looking for some advice on how to work with freeze dried fruit powders. I am using the powders to create purees by rehydrating with water. The end result either comes out very thick & heavy but very flavorful or thinned out & little flavor. I was looking for a way to make the thicker version lighter & airy. I can only use powders for this and the only tool would be to shake once the water is added. Any suggestions? thanks Jason
  11. Texturas vs Biozoon TexturePro

    Good Day I am located in South Africa. I have managed to source suppliers for Texturas and Biozoon TexturePro. The TexturePro stuff seems to be a lot cheaper the the the Textura products. If anyone has had experiance with either of these products could you please update me on whether the Textura brand is worth the almost 3 times the TextturePro price, are they pretty much the same products. Thank you in advance.
  12. [Modernist Cuisine at Home] Banana Cream Pie

    Hi All, I made the banana cream pie this weekend and tried to follow the recipe exactly. The crust came out fine, as did the caramelized banana topping. The coffee infused cream came out, but the coffee flavor vastly overpowers the banana purée. The real issue was the pressure cooked banana. My first attempt led to pure charcoal. On the second attempt, I used 28 min and did not even let it get to 15 psi ever. The result was half charcoal, half reddish bananas. I ultimately just cooked them in a pan, but the flavor was still mild enough it was tough to know if it was banana cream pie or coffee cream. The pressure cooked banana failed entirely, just carbonized them in 2 tries, even with low heat and less time. I can cut the coffee beans way back, but what is going wrong with the banana? Thanks, Steve
  13. BBQ Brisket question

    Hi - I'm trying to make the modernist cuisine recipe for BBQed brisket. I have the sous vide equipment but my smoker is actually a kamodo style cooker and I am unable to stabilize the temperature any lower than 190 degrees. I am going to finish the recipe but I wonder what I might expect in three days? I assume that the meat's color will be greyer than that of the recipe as followed correctly. Is this correct?
  14. I've always felt the most knowledgeable guy on the Internet about Knives is Jay Fisher I love his site and I have purchased some of his knives which I really like. I've also tried ceramic knives they haven't worked out I have a few Japanese knives which are good and a few German ones which are also good. The key seems to be honing them on a regular basis if their sharp they are easy to use and safe. I bought a book recommended by Jay Fisher the razors edge and it's worked out really well. But it's work and others do not treat my knives the way I do which means resharpening and rehoming. I now see a new type of knife called Vmatter I wonder if they really work I'm not qualified to follow the technical end.
  15. Alternatives to Rational combi oven

    I want to get the rational 61 combi oven BUT it seems to be a very difficult task to get it installed. In Arizona I have been told that, since it isn't UL approved for home use, you can't have it installed while a house is being built as the building inspector won't approve it. And, the venting demands as well as the AMPS used etc make it a very problematic addition. Does anyone know what is the best of the home versions? Miele? Gaggenaeu? Any other ideas? thanks
  16. Bad smell from sous vide machine

    Hello. Cooking a meat in a sous vide supreme for more than 12 hours, when i open the lid a feel an odd smell. Does it make sense? There is no leaking. I taste the water and it was fine. Where does this smell come from? I don't know about the meat because it is still in a cooking process, but i read a lot of comments about this on internet. Thanks.
  17. Best restaurants in London

    Anyone fancy spending 5 minutes to advise me on the best restaurant in central London to take my family from this list http://regalawnings.co.uk/best-al-fresco-places-to-eat-in-london Restaurant suggestions that aren't on the list are welcome too. Cheers, Alex
  18. 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.
  19. Ice Cream with Liquid Nitrogen vs. Dry Ice

    I've been making ice cream using Dry Ice since it's producing much better results than my cuisinart ice cream maker and fairly easily available. What I'm wondering is if Liquid Nitrogen would be more cost effective. Dry Ice can be found in a minimum of 10 lb blocks which cost about $1 per lb (sometimes a little less). And since it melts we usually make a couple different ice cream bases ahead of time and go a buy the stuff and then make it. So while I enjoy making ice cream this way, it adds about $5 to the cost. Would liquid nitrogen cost more up front? How much do you need per batch of ice cream? How fast does it dissipate? Lots of questions but I'm just trying to figure out which method makes more sense. The results of dry ice ice cream are great so it's not really important to me if liquid nitrogen is superior results if it's more expensive. Thanks!
  20. Troubleshooting MVS 31 chamber vac

    Home cook: went to use vac tonight and it won't seal. Anybody got an idea for a troubleshoot?
  21. [Modernist Cuisine] Heat equation print

    HI everyone. Is there any way I could get a print of the heat equation photo which is at the beginning of chapter five of MC? The one whith the flames and so. In my opinion, it is one of the best in the book, and I would really like to have it in my kitchen!
  22. Sources for New/ Used Cooking Lab Equipment

    After trying in vain to convince an unnamed large chemistry supply company that I was planning to use some Czapek-Dox agar for making koji for sake (well, for propagating A. oryzae for making koji and M. purpureus for red koji), and after being flagged in Texas for purchasing a Soxhlet extractor (incidentally made and shipped from New York, which as far as I know is not in Texas) to try to concentrate extractable compounds from mint and peppers (maybe catnip for the kitties if they behave), I was wondering if anyone out there has found sources for lab equipment for culinary use where the proprietors do not immediately assume that a shipment of lab equipment to a residence is for a clandestine psychogenic substance laboratory? Yes, I ferment mind-altering wine and sake, in full compliance with 27 CFR 24.75, 27 CFR 25.205, and state law. I can imagine that for the authors it was much easier to get what they wanted to play with since they were shipping to a business, but for those of us who are playing with food at home it is unfortunately a different story. Modernist cooking is hard enough when people give you odd looks for using something called "transglutaminase" or "sodium citrate" in their food, but that is nothing compared to the interrogation one gets regarding purchasing a small heating mantle or standard taper round bottom flask.
  23. Substituting butter with clarified butter

    Hi Modernists, Dairy including butter (even lactose-free) make my stomach turn upside down. However, using casein and lactose-free clarified butter doesn't. Can butter be substituted with clarified butter in the recipes (e.g. caramelized carrot soup) or does it have to be butter? Cheers, Juho
  24. Vacuum sealing

    Hi chaps I've just bought a JML (I'm in UK) sealer, in the hope that I could blanch veg from the allotment and then keep it in the fridge for longer than in tupperware, the instructions even mentions soup but when I have tried sealing some blanched runner beans (that I'd squeezed dry) but when the vacume operates it sucks water as well as air and this gets between the two sides of the plastic bag and stops it sealing ... am I missing something please ? Roger
  25. Help with PacoJet Tartare

    Hi guys. I tried to pull this off a little while ago without success and was hoping to have the experts chime in. I cubed some flank steak, dumped it in a canister, covered with stock, froze for 24 hours, then tried to Pacotize with the blade that came in the coup set. The machine couldn't get the blade into the meatsicle and stopped itself, displaying 'EE' on the LEDs, which freaked me out (I don't want to break my baby). Upon inspection of the canister, I could see that it looked like the blade just spun around on top of the icy meat block, then stopped. What may've gone wrong here? Wrong blade? Frozen too solid? Too much liquid? I hesitate to try again in case I break the thing.
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