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Found 513 results

  1. Hello. I'm making the pastrami for the first time and was wondering a couple of things that don't seem to be specified in the book. 1) What kind of wood is recommended for this recipe? I used Hickory, and it smells right to me, but I'm no expert at smoking things. So, I wanted to hear what's best. 2) I am using boneless short rib for this recipe and wasn't sure if my Jaccard(sp?) meat tenderizer was necessary. I know they discuss these in the beginning of the book, but almost seems redundant when you are cooking for 72-hours... then again, it could only help to get the brine/smoke/rub flavors into the meat, huh? Thanks in advance for the help!
  2. nextguy

    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.
  3. I am looking at building a drying chamber for cured meats. It would have basic humidity and temperature control. I had a question about the environment inside the chamber as I am trying to figure out what controls I feel like building. Is there ever a time that the humidity would have to be raised? My assumption is that once the chamber is sealed, and a closed system is formed, thehumiditywould rise above the desired 70-90%RH, and it would only have to be controlled in a downward direction. Does anyone know if this is a correct assumption? It would save me having to build a water injection system. I will make sure to do a build log and code for anyone who is interested. Thank you, Joshua
  4. I noticed there's no meat grinder in the Modernist Gear Guide, so I was curious, what does everyone use? I'm using a Kitchenaid Attachment, and while it sort of does the job, I'm not entirelty please with it and I wondered if anyone had any recommandations. Thanks! Ben
  5. Hey everybody! So in the last day or so I have been playing with my centrifuge and peas. I made pea butter, which is a delicious little delicacy I highly recommend to anybody who hasn't yet tried that, pea water, and with the pea water, an attempt, at least, at sweet pea clusters. I followed the recipe as best as I could determine. Here's a link to my blog with a couple photos of what I ended up with: http://www.cookedthreeways.com/2013/02/peas-in-onion-consume-with-mint-and.html Basically, although I'm pretty sure I followed the recipe accurately, the peas simply started to come apart once they were in the 194F water bath. What might I have done wrong and how can I troubleshoot this recipe?
  6. 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 in the kitchen...
  7. I believe that steps 6 and 7 in the Pommes Pont-Neuf recipe should be interchanged. That is, the second, optional vacuum cooling step or air cooling should follow, and not proceed, the blanching step. What I was trying to do was to improve on the traditional recipe for Pommes Soufflees, which I hadn't made for close to 50 years, by adapting the triple-cooking Pommes Pont-Neuf recipe of Heston Blumenthal. I sliced the potatoes (and my ring finger!), and trimmed the slices into nice ovals, and boiled them for 20 minutes as directed, but with the thin slices they did indeed fall apart, so I gave up and followed the original recipe. Roughly a third of them ballooned nicely, but the others just puffed slightly, even though they were a uniform thickness, and cut from the same potato. I was using a Zyliss slicer, because I'd mislaid the straight blade for my de Beyer mandolin. The Zyliss slicer was set on the middle position, which appears to be about 2 mm, rather than the 3mm thickness called for in the recipe. I would have thought that the thicker slice would make it more difficult for the chip to balloon, but maybe it needs the extra starch to make it pop? Potatoes are cheap enough to try it again with different thicknesses, with and without the par-boiling and vacuum drying step, and I also want to try it with sweet potatoes, and with crinkle chips. Anyone else tried this? Any advice?
  8. On the Cooking with 'Modernist Cuisine' on eGullet, there has been some confusion as to whether or not you are supposed to drain the mustard seeds before putting them in the food processor. You are, in fact, supposed to drain them, and we've added this to our errata page. Some eGulleters, however, ended up liking the taste of the added vinegar, though they agreed it made the mustard too thin. Have any of you tried this yet? Did you leave the vinegar in or drain the seeds?
  9. 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
  10. 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?
  11. 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.
  12. 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.
  13. 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?
  14. 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
  15. 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
  16. 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
  17. 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!
  18. 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.
  19. 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!
  20. 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?
  21. 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?
  22. 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.
  23. 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.
  24. Can someone please give me the links to verify ownership of both books, I can't find them anywhere. Olle
  25. 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
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