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  1. 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 it does not include any type of water circulation. Here's a link to the crowdfunding site: https://www.indiegogo.com/projects/paragon-induction-cooktop/ What does everybody think about this entry into the field? If nothing else it certainly shows that SV has gotten the attention of major appliance makers. A few weeks ago GE also announced that one of their new lines of stoves will have the same type of temperature control as this device uses so you can do SV on your stovetop.
  2. 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 get with my usual technique, which is grilling over charcoal. But it's more uniformly pink, and there are no slightly overdone spots. I am pleased with the results even though searing in the house means a ton of smoke and duck fat everywhere! (I did it on the stove in a cast iron skillet, next time I will place the skillet in the oven)
  3. I really want to improve the flavor of my chicken breast so I want to try to inject brine with fat and flavors. I would like to try brining with some hydrocolloids. The one example I found is this: https://torontofoodlab.com/2013/08/20/meat-tenderizing-with-a-carrageenan-brine/. However I cannot apply that to my chicken breast because I am cooking it sous vide, so the chicken will not reach the temperature needed for the carrageenan to gel. I am thinking of using Methyl cellulose, first disperse in hot water, then leave it for 24 hours in the fridge, then add salt, fat and flavors and inject it. I am afraid that until it reaches the 50C or 60C that the Methyl cellulose needs in order to gel, the liquid will escape. Any ideas? Thanks.
  4. The space race trickled into kitchens in the 60s and 70s, including one curious tool that's faded away in the years since: the thermal pin, a heat pipe skewer that can halve cooking times for roasts: Heat pipes are thermal superconductors, transferring heat 500-1000 times more effectively than solid copper (some people in the sous vide thread have discussed copper pins). They're hollow tubes with the air evacuated and a small amount of working fluid, often water. The usable temperature range is limited by the triple point and the critical point, with additional constraints near the edges. Water is effective from 20C-280C /70F-530F, which comfortably spans most cooking temperatures. Modernist Bread has an excellent section on how bread bakes, including a diagram of the internal heat pipes that develop, summarized here. (click for a good photo!) Sous-vide solves the overcooking side of the gradient problem, but it's still limited by total heat diffusion time-- doubling the size of a cut quadruples the time needed for the center to reach temperature. Heat pipe pins should make larger cuts practical, or normal cuts cook faster. Here's a graph from "The heat pipe and its potential for enhancing the cooking and cooling of meat joints", showing average temperatures over time for 1kg joints of meat convection baked at 190C/375F for 110 minutes (foil removed for the last 30 minutes): Thermal pins were sold commercially from 1956 to about 1990. They're listed occasionally for about $20 on ebay. They even made potato baking racks with heat pipes-- though now you can easily par-cook a potato in the microwave and finish it in the oven. I don't know why production of thermal pins stopped, or what fundamental problems limited their usage. It seems like pans and commercial griddles would be improved by adding heat pipes to spread heat throughout and avoid hot or cold spots. Perhaps roasts fell out of favor as the culture of entertaining shifted away from monolithic centerpieces to smaller, more precisely cooked portions.
  5. In Douglas Baldwin's book he states to cook at 135F for 75 minutes. My questions are: 1. Does this change the consistency of the eggs? 2. Would I still be able to use them to make eggnog or in a shake? 3. How long can you keep them in the refrigerator?
  6. 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 hours: Not pictured - water with yeast in it below the bread flour and poolish That went into the mixer and not long later I had a shaggy mass: That rested for a while - then mixed until medium gluten formation - a window pane that was both opaque and translucent (no picture for that slightly messy part) Folded and rested, folded and rested, I think this is 1/2 the mass now ready to rest one final time. Proofed it in the oven - I have a picture of that but it's just foggy window oven Then it went into the oven, here it is at max temp - 450 with steam turned on. Completed loaf: \ And the crumb - this is awesome bread:
  7. Hello, This is my first post here -- apologies if I'm making any mistakes on protocol -- I have spent some time checking prior posts but this seemed the best place to jump in. I have a 13lb skin-on, loin attached pork belly I'm going to cook for Christmas dinner. Coincidentally I also have an Anova sous vide circulation heater and a new plastic tub with a lid. The recipes I've saw mostly call for seasoning, a water bath for 36 hours and then a deep or pan fry to crisp. Now I have the setup, and look at the combination of the roast and the container I realize I have some questions about what I'm doing -- I've attached a picture below of what we're starting off with. Here are those questions: The fit seems a little tight to me -- is the container size fine? I was planning on seasoning, tying and double bagging it in large ziploc bringing bags ( water displacement, no vacuum sealer ). I've convinced myself the ziplock method is fine, but is standing the meat vertically in a space close to it's dimension for a 36 hour cook ok? After the 36 hours in water, it is Ok to refrigerate? The main recipe I've been using as a base calls for removing it, shocking it and then removing the liquids for sauce before deep frying -- would it be ok to shock, refrigerate for several hours, then bring to temperature in the bath again before proceeding with browning/bringing to temp? If this isn't a bad idea, how long would you keep in the water bath after refrigeration? Deep frying vs. a quick hot oven? I'll rub baking soda on this, and I'll fry if need be -- but does anyone have experience or thoughts on whether you'd be defeating the purpose of using sous vide in the first place if you just used a suitably hot oven to crisp the skin after cooking sous vide and drying the skin beforehand? I'd prefer not to to do an inside stove top fry for something this large right before dinner if it wasn't sacrificing too much. Thanks for any help, would also be great to hear any other useful advice from anyone that's went through a similar process. Gary
  8. In Modernist Cuisine the authors add L-cysteine (an amino acid) to the dough for their hamburger buns to relax the gluten in the dough: has anyone experimented with this stuff? I've got a recipe here for pita bread that calls for dough relaxant and was hoping to use the L-cysteine I've got instead.
  9. 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.
  10. With chamber vacuum sealer, I learned that I can pickle the food instantly. Can I use this technique for speed brining? so that I can brine the chicken breast in brining liquid few minutes instead of brining the chicken breast 24 hrs. If I can speed brining with chamber vacuum sealer, can I use the rigid container, brining liquid, and meat to brining it without vacuum bag?My friend showed me that he used pickling liquid with sliced onion in the stainless bowl and operate the the sealer without bag. I wonder if this affect the quality of chamber vacuum sealer.
  11. I'd like help from anyone on making the best Pistachio Ice cream. This forum is a continuation of a conversation I started in my "introduction" post, which you can see at I recently made Pistachio ice cream using the Jeni's Ice Cream Cookbook. I love Pistachio ice cream, so I've launched an experiment to find the best recipe. I am going to try two basic approaches: The Modernist Cookbook gelato, which uses no cream at all, and ice cream; I'm also experimenting with two brands of pistachio paste and starting with pistachios and no paste. Lisa Shock and other People who commented on the earlier thread said that the key is to start with the best Pistachio Paste.   Any advice is appreciated. Here is where I am now: I purchased a brand of pistachio paste through nuts.com named "Love 'n Bake." When it arrived, it was 1/2 pistachios and 1/2 sugar and olive oil. I purchased a second batch through Amazon from FiddleyFarms; it is 100% pistachios. I bought raw pistachios through nuts.com. The only raw ones were from California. If anyone has advice on using the MC recipe or on best approaches to ice cream with this ingredient I'd appreciate them. I will report progress on my experiment in this forum.
  12. 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!
  13. I picked up enough boneless short ribs to make 3 meals for my Sweetie and me. One meal will be pan-braised tonight. One has been vacuum-sealed and is in the freezer. My question is about seasoning, sealing, freezing, then defrosting and cooking at a later date. I'd like to season and seal the 3rd meal's worth. Can I use a dry rub on the meat, then seal, freeze, and cook at a later date? Does anyone else do this?
  14. So I've now found myself at the water's edge of Modernist Cuisine. Specifically, using sodium citrate for emulsifying all kinds of cheeses. What I'm after is making an emulsified Parmesan sauce as well as another emulsified cheese sauce (most likely using Cheddar or Colby) that I can freeze and use later. I'm a single guy and am no stranger of tweaking recipes for freezing but I haven't done it for modernist stuff yet. I'd love to make a big batch of cheese sauce, freeze it into ice cubes for up to 3 months or so, and then take a few cubes out to thaw on a weeknight and toss with pasta, drizzle over veggies, etc. I looked at the modernist cuisine FAQ and saw this specific post about the cheese sauce that is "probably" freeze-able because it uses something called carageenan. Has anyone been able to freeze sauce and keep it frozen for, say, a few months? And not have to use carageenan? Thanks!
  15. 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-Digital-Weighing-Scale/dp/B001NE0FU2/ref=sr_1_1?ie=UTF8&qid=1297958394&sr=8-1 or the EatSmart Precision Pro Digital Scale. http://www.amazon.com/EatSmart-Precision-Digital-Kitchen-Scale/dp/B001N0D7GA/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1297958443&sr=1-1 Originally I wanted the Taylor Salter High Capacity Scale because it looked cool, but I've noticed it received many mixed reviews. http://www.amazon.com/Taylor-Salter-Aquatronics-Capacity-Kitchen/dp/B004BIOMGU/ref=sr_1_24?s=home-garden&ie=UTF8&qid=1297958465&sr=1-24 Here are my requirments: -Minimum capacity of 11 lbs -Minimum resolution of 1 g -Measure in Kg, lb, oz, g -Tare feature -Preferably have seamless buttons I want to get a nice scale. I don't want to get a scale with minimum features only to find in two years that I do enough baking/cooking that requires me to have something more sophisticated. Here are a few other questions: 1. How important is it to have a scale measure fluid ounces? 2. What about measuring lbs. oz (for example 6 lbs and 4.2 ounces) 3. Is it important to have a scale measure in bakers %? I'd like to learn how to do these and have a cookbook that shows them next to the measurements. I'm not sure if this is something most people can figure out on their own or it would be handy to have them on a scale. The MW KD-8000 does this. The only problem with the MW-KD-8000 is it appears to be big and bulky and I don't have a lot of counter space so I'd probably keep it stored most of the time. The Eat Smart just seems to minimal. The Salter seems like an expensive scale for what it offers and somewhat of a risk. Thanks for any help in helping me choose the right scale. I do not know why this is becoming a chore to purchase! I just want to make sure I choose the right one right off the bat.
  16. And they'll all soft-boil an egg in 45 minutes. How did anyone manage without sous vide?
  17. I got a Takaje vacuum sealer as a Christmas present; I think this might be the machine you are looking for. http://www.takaje.it/?page_id=88 It comes with valves, which can be applied to jar lids, and the machine has an attachment for sucking the air out of the jars. They are also selling bottle plugs, and vacuum boxes, but I have no experience about those (yet). It works very well, tough I have only been using if for a couple of weeks. Hosting Team Note: See this extensive topic for discussion on the subject prior to 2011
  18. 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 of the pot?
  19. I've had the CSO for a number of years now, but have yet to actually bake bread in it. Reading through the Modernist Bread thread on this forum I see many of you are using the CSO to great effect, which is heartening. To that end, I would like to know about your experience baking bread in it – what sort of extra equipment you use (pans, cast iron? etc), what breads work the best, any corrections you find yourself making, or anything you feel might be useful to someone else using the CSO. Thank you!
  20. Having experienced the "Edible Balloon" dessert at Alinea, I have been on a quest to try this at home. Only recently was I able to find purportedly a recipe: https://www.buzzfeed.com/raypajar1/these-edible-helium-balloons-are-dessert-from-the-future?utm_term=.ut6r3PnMk#.acGNVWmd6 the video of which is found below. I tried this and probably no surprise, it failed. The bubble collapsed / popped with only a little distension. I wasn't sure if the problem was that a "secret" ingredient (e.g. some kind of surfactant to stabilise the bubble or using a different kind of sugar) was missing. Or maybe I didn't allow the mix to come to correct temperature etc. Elsewhere I thought I had read that the original recipe was in effect some kind of taffy. Has anyone else had success, or do any candy makers /modernist chefs, have suggestions they are willing to share?
  21. For those of you (like myself) without a copy of Modernist Cuisine, the Vacuum Concentration rig can be seen on this page. I have successfully eBay-ed myself into a functioning vacuum concentration setup. Hopefully this thread will not only serve as a chronicle of the various successes and failures I have with the technique, but as a place where others can do the same. If I end up being the only one (dumb enough) to play around with this setup, at least everyone can pitch ideas for what to concentrate next. I know there are a few people here who played around with rotovaps. I don't have the ability to capture solutes, but this idea for this thread is more to discuss the actual products of vacuum concentration, rather than the strengths or weaknesses of the technique (I think that would go in the Kitchen Consumer forum anyhow). First attempt: Concentrated Clarified Orange Juice This idea stemmed from Dave Arnold's agar clarification technique, which I was moderately successful with. The end product had a very mellowed-out orange flavor, and I thought vacuum concentration would be perfect for getting that kick back in it. This attempt was rushed, so I don't have as much data to provide, but the next project (Jack Daniels) was done in a more controlled, recorded manner. 500g of Clarified OJ for ~75 minutes yielded ~160g of clear amber syrup. Vacuum Concentration in action - https://www.filepicker.io/api/file/ZJLGs3YJQbpAV0aV5MAb (sorry for the huge pic, I'll resize future images) End product - https://www.filepicker.io/api/file/mtDDhDrQD21ZYFQrmtek The sauce was very orangey, with a fair bit of bitterness (though not unpleasant) from the citrus. I'm going to try adding it to sparkling wine for a less-diluted mimosa. I don't have many orange recipes, so it'll probably spoil before I use it for something else. I'm reducing a bottle of Jack Daniels right now. I'll post results tomorrow.
  22. There are a hundreds comments across dozens of threads about cooking beef short ribs by sous vide. I hope the admins dont mind me starting a thread dedicated to this topic to help consolidate some of the knowledge out there. I just picked up a ChefStep Joule this past week and want to break it in cooking some short ribs that are in the freezer. The times and temperatures I have seen vary wildly. What is the consensus here? Are their any good recipes I should check out? Right now my plan is to follow the information on Modernist cuisine's website and cook the ribs for 72 hours at 62c. I will give it a dry rub before going in the bag https://modernistcuisine.com/recipes/72-hour-braised-short-ribs/. I will then place them on the grill with barbecue sauce for a quick sear. This is subject to change based on new information from the peanut gallery. Thanks!! Dan
  23. 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.
  24. Update!! --- the sale is still going on at Amazon as of Sunday (11/24) at 11:15am EST ____________________________________________________________________________________________________________________________________ Did anyone note the sale price on Modernist Cuisine today (maybe yesterday)? Amazon and Target dropped the set of tomes to $379!!! This price looks like it will change after today...so get it ASAP!!! https://smile.amazon.com/gp/product/0982761007?pf_rd_p=183f5289-9dc0-416f-942e-e8f213ef368b&pf_rd_r=SRFCHFB5EFTGAA8AZHJX -or- https://www.target.com/p/modernist-cuisine-by-nathan-myhrvold-chris-young-maxime-bilet-hardcover/-/A-77279948
  25. I made the Creme Anglaise recipe from Myhrvold Modernist Cuisine - it did look curdled and lumpy coming out of the zip lock bag as described in the recipe. I used my stick blender to smooth it out as instructed, but I think I blended it for too long, and it went from lumpy to smooth to watery. Did I make a fatal mistake of over blending the custard? The recipe does not say how to blend or when to stop. Hoping one of the gurus can give me guidance before I try this again. Many Thanks Luke
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