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Found 1,331 results

  1. Anonymous Modernist 16800

    Starting out: creative or chef unit?

    Hi guys! I'm just starting out with modernist cooking and my husband is giving me a sous vide machine for my birthday (so spoilt!!). Anyways... He's asked me whether I want the creative or professional model and I thought I would ask on here what everyone thought was appropriate. I obviously have the choice of either but don't want to just choose the most expensive one just because its more expensive if there isn't actually much point for home cooking. Thanks!
  2. MikeMac

    Getting the most out of spices.

    Ok I understand their are many ways to extract Flavor from spices. Some spices are best toasted dry some are best steeped in a bit of hot oil some reading I have done talks about fat soluble flavors others are water soluble. Any available reference material on this matter?
  3. Albert is the pastry chef. I suspect his invovlement is greater in that they're brothers and in that this kind of work needs collaboration. We met Albert a couple of years ago when he, Klc and Conticini were doing a demonstration together at the chocolate salon in Paris. His English is not very good, but Esilda had a nice conversation with him in Spanish. Most of it however, was about dropping lunch and just serving dinner. He said it was just impossible keep the pace up all day that way. As you are well aware, the food served is very labor intensive, whether or not it's done at the last minute, and the meals last longer than at most three star restaurants. Klc should have more to add.
  4. I'm looking into getting a chamber sealer, and was pretty interested in the Vacmaster 215. However, it does not have an accessory port. Since I don't have a sealer yet and don't know all the tricks it can do, I am not even sure if I'd miss it... but if I am spending a bunch of money, I'd like the most versatile unit possible. Would you rather have the more durable, more powerful 215, or the less commercial-grade 112 with the accessory port? Or is there another unit around the price of the 215 that I could consider? Thanks in advance for your thoughts!
  5. Anonymous Modernist 2906

    Essential oils

    I don't know where to buy essential oils and i'm wondering if they are all edible ? Dominic
  6. Anonymous Modernist 14367

    Water Friendly Temp Probes

    Hi: Anyone have an idea of what kind (brand/model) of temp probe is being shown on page 67 of MCaH. The probes I have and the only ones I have found so far all say they cannot be submerged. Thanks, Omar
  7. Anonymous Modernist 5339

    CVAP Holding Drawers

    The book mentions that there are no cvap ovens that let you directly control wet bulb and dry bulb temperature. The holding drawers have aseparatefood temp and air temp dial that is set in degreesfahrenheit. I would imagine that these correspond to wet bulb and dry bulb temp. My question is, which is which?
  8. I'm planning on purchasing a Sous Vide Professional in the next month. Before Christmas Williams-Sonoma had a great sale price, around $600, but now everyone seems to be charging the same as Polyscience does on their site, $800. Has anyone found a better current price out there?
  9. I am trying to make a reverse spherification using a recipe (http://www.molecularmixology.co.uk/forum/viewtopic.php?f=7&t=26) that utilizes calcium lactate. I don't have calcium lactate but I do have Texturas Gluco (calcium gluconate and calcium lactate). Can I substitute the Gluco for the calcium lactate? What ratio should I use? Thank you! wayne314
  10. handmc

    Hubert Keller

    I just saw Hubert Keller's Secrets of a Chef on PBS (NJN). My god what a beautiful show! I drooled as I watched him prepare a new take on French Onion Soup with chopped tomato and fava beans, a classic alsatian dish and a pesto burger. I picked up a number of techniques and stared jaw agap as he created one show stopper after another. No question why he is one of the best. It is humbling watching someone at this level work. You watch him do something as simple as shape a hamburger and it make sense. Who needs food network, PBS is still the standard for real cooking shows.
  11. Hi All, I'm new to the site and new to incorporating modernist techniques and ingredients into my culinary repertoire, but I like to think that I've cooked food in every other conceivable way short of a fusion reactor. When purchasing chemicals such as carrageenan, calcium chloride, sodium acetate, etc., what sort of shelf life should I expect? I'm reticent to purchase large amounts if they aren't well suited for storage, but I also don't want to purchase very small quantities if it isn't necessary for quality control. I know there are so many other "molecular" additives I've omitted from my example, but a rough generalization would be very helpful. Thanks very much.
  12. Utilization of meat leftovers from sous-vide cooking Sometimes when you buy a nice cut of meat, your eyes are bigger than your and your beloved's stomach. So what to do with the leftovers? In Tyrolia (Austria) they make a "Gröstl", in Solothurn (Switzerland) they make a "Gnusch", in the Seftigenamt (a region in the Swiss canton Berne) they make a "Gmüder", and we (Pedro and SWAMBO) make a varying concoct using ideas from all of the three. We call it "Gröstl", but it is not necessarily a typical Tyrolean Gröstl, and it is different each time, and we usually do not top it with a fried egg as they do in Austria. Ingredients All your meat leftovers Onion (compulsory) Any hard vegetable (we prefer celery stalks, or zucchini) Any salad (iceberg lettuce or endive/chicory or any other salad leaves, may contain carrot julienne) Fried potatoes, or alternatively sweetcorn kernels Sherry or wine or bouillon or the gravy you preserved from your last LTLT.cooked meat for simmering (I usually prefer Sherry) Eventually some cream (or crème fraîche) Salt, pepper, parsley, caraway seeds (typical for Tyrolean Gröstl), paprika, condiment (in Switzerland we use "Aromat" by Knorr, which contains sodium chloride, sodium glutamate, lactose, starch, yeast extract, vegetable fats, onions, spices, E552)' vegetable oil (I prefer olive oil) Mise en place cut your meat in small cubes or slices cut the onion(s) not too fine (place the first cut below your tongue to avoid tearing during cutting) cut the vegetables about 3-4 mm thick cut the salads to pieces smaller than 4 cm, distribute on the cutting board and season deliberately cut the potatoes to 1 cm cubes place 3 heavy skillets with ample oil on the stove Cooking in skillet 1, stir-fry the onions, add the hard vegetables still stir-frying, add salad, add sufficient liquid (Sherry or wine or bouillon or gravy) for simmering under a cover until soft. If desired, reduce heat and add some cream at the end. in skillet 2, stir-fry the potatoes until soft (in case of sweetcorn kernels, add to skillet 1 after stir-frying and use skillet 2 for skillet 3) in skillet 3, as soon as the vegetables and the potatoes are soft, sear the meat in just smoking oil for 30-60 seconds, then add to skillet 1 Serving You may mix the potatoes with the vegetables and meat to make a rather typical Gröstl, or serve the fried potatoes separately; we prefer the latter, as the potatoes stay more crunchy. Do not forget to serve a glass of good dry red wine!
  13. docsconz

    Alinea in NYC

    The Astor Center was the scene last Thursday night of the NY Public's first opportunity to taste Grant Achatz' cooking in their home city. Grant Achatz, Nick Kokonas and a crew from the restaurant, Alinea, in Chicago were in the Big Apple to promote the eponymous new book from the restaurant and to have a party. At $250pp, there was no evidence of a recession as the Astor Center event was extremely well attended. The NYC dining public was treated to Achatz classics like "hot potato, cold potato," a dish that combines potato, hot Yukon Gold sphere and cold potato soup with a bit of Parmesan cheese, butter, chive some truffle and sea salt with the novel presentation of a pin and a paraffin bowl as well as the always enjoyable "black truffle explosion" with more black truffle, ravioli filled with black truffle "spheres", Parmesan slices and wilted romaine lettuce. Needless to say, given the crowds, the lines for these legendary delights were long throughout the event as it took time to assemble each serving. Other, newer and less well known dishes were also presented. One of which even involved a wall installation that was a play on a now classic Alinea centerpiece, the Ohio honeycomb. With this installation, the guest had to punch through the paper honeycomb to reach a shrimp crisp locate within each cell of the installation. This was clever, fun and tasty. Thanks to Steven Shaw for being the hand model in the photos. As busy as the event was, even Nick Kokonas, Achatz' business partner in Alinea, was thrown into the mix, serving "pumpkin with smoked salt" from the famous Alinea antenae. Despite all the culinary delights and theater in evidence, as always the star of the show was Grant Achatz himself. Chef Achatz welcomed the crowd to the event and over the latter half tirelessly sat at a table dedicating and signing an Alinea book for each person who attended the event. The event was a success and many a New Yorker, who had never previously been able to experience Alinea, now were able to have a taste of it. I am sure that many an appetite became even more whetted for the full experience. It was great to see a number of eGullet Society members there, too! For more photos from the event, please see my blog.
  14. Anonymous Modernist 13376

    Minimum amount of liquid in a pressure cooker

    I have a Fissler pressure cooker, and I'm ready to use it to make the Caramelized Carrot Soup. However, the pressure cooker instructions say that I must not cook anything using less than the minimum amount of liquid they recommend (250 to 300 ml). The soup recipe calls for about halt that amount of liquid (the melted butter plus the water). Is everyone just ignoring that minimum liquid requirement when they caramelize the carrots? Anne
  15. Anonymous Modernist 1187

    Health Department and cooking technique safety

    I am a small restaurant and wanted to try something new to my town, specifically cooking a steak sous vide, freezing it in liquid nitrogen, then deep frying it. However, my health department won't allow me to to keep the steak in at 131 degrees for more than 4 hours. My local inspector wrote the following: unless scientifically proven to be effective in preventing the growth of foodborne pathogens (lab testing). Those test results would have to be provided to our office for review and written approval. Thanks. I have not yet purchased the book....saving up for it, can someone send me in the correct direction for this, if it is contained in the book then please let me know, but I can't afford lab testing myself. Thanks a million Chris
  16. Anonymous Modernist 4342

    Basic Budget Food Photography Set-up

    I want to try and start taking some great food photos as I document what I cook (especially out of Modernist Cuisine). I was wondering if anyone have some good advice on what to buy and how to set up and light shots against a plain black and plain white background? I think that shots that Scott takes over at Seattlefoodgeek.com are excellent. Maybe someone can speculate on his set-up?
  17. 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
  18. Anonymous Modernist 796

    Updating the 3 stage breading process

    3 stage breading process flour, egg wash, bread crumb Any modernist replacers for the elements in this process namely the egg wash?
  19. Dear All, I'm looking for an alternative to Branson ultrasonic bath. For the moment I've found the JPL Sonic 2200: http://www.jpleurope.co.uk/professional-sonic-cleaners.html Any suggestion for some other brands/models? Thank You in advance, Paolo Michelotti
  20. Anonymous Modernist 17713

    Rib eye from specific retailer overcooked sous vide

    I've been cooking rib eye steaks sous vide for a few months now and for some reason whenever I buy rib eye from Trader Joe's, the meat comes out far more done looking than rib eye steaks cooked at the same temperature (133F) as steaks from other retailers, ranging from butcher shops to Safeway. It's extremely perplexing to me as it's the same cut of meat, and I'm finding it hard to believe that 133F would overcook a normal steak. I'm using an electric deep fryer at 375F for 2 minutes to get the final sear after sticking the steak in the freezer for 30 min.
  21. Hopefully someone can help here, I reached out the MC via email with no luck. I had gone into work a and brought my guide with me to read. i ended up leaving it in the car during the day. The next day when I went to open it, a bunch of the pages were "glued" together. It's as the the page coating had melted and sealed the pages together. Some came apart with some pulling but a few ripped. Any suggestion on how to separate the pages? I'd hate to tear more page especially considering I just got the set from my wife as an anniversary gift. Thanks for any input.
  22. DBanner-2012

    Vegan Foam/Air Stabilizer.

    Greetings, I am planning a christmas dinner and i want to incorporate a vanilla and cardamom infused red pepper foam that is suitable for vegans and is soy free. I plan to use Agar but i havent found much information concerning its detailed application with foams. I purchased 'The Cook's Book', Thinking Ferrens chapter would cover this, but it does not. Specifially i am wondering if i need to cook the Agar, or if i can just sprinkle it on top of my juice and go into hand immersion work as with lecithin. Generally in my area Agar comes in flakes, so would i powder it before use if a raw application is possible? Can anyone indicate the proper ratio between agar and liquid? Is it similar in percentage to lecithin? And if it needs to be cooked into the liquid, is there a temp range to hit? I appreciate any book references or advice.
  23. Anonymous Modernist 16092

    Sous vide - wagyu entrecote and saddle of venison

    Hi there, First of all thanks for taking the effort to read this post (my first on this forum) and your answers. I have been using Sous Vide for a while now, but given I wanted to learn the techniques a bit better first, educate myself on the safety aspects of working with sous vide (bacterial growth in combination with low temperatures) etc, I have been working on the safe® side of the spectrum, ie temperatures of 70 degrees (celcius) and higher for cuts like Pork Belly, Chicken (actually did that at 80 degrees) etc. For an upcoming dinner I am going to prepare a premium piece of Wagyu and a saddle of venison. Clearly, I do not want to prepare these at 70 degrees The way I plan to prepare them, having read about the minimum and maximum times for these cuts is equal for both, being: - meat will come directly out of a cold fridge (say 3 degrees C) - sear the Wagyu and Venison in a very hot pan to give it a nice browning all around, as well as kill any bacteria on the surface of the meat - immediately vacuumseal the meat (clearly each cut in its own bag... I have two sous vide machines, so they will also each go in their own bath) - vacuum bag then goes into sous vide at 55 degrees celcius for 4.5 hours each - based on the thickness of the cut, it will take circa 1.5 hours for the meat to reach 55 degrees and then the other 3hours is to pasteurize - after 4.5 hours take meat out of the Sous Vide, char it above a wok-burner at very high heat (only a couple of seconds) and then it will be immediately served Now, assuming that we will work in a hygienic way, avoiding cross contamination or contamination after the second step where we have seared the meat at very high heat all around, is there anything wrong or risky with the above way of preparation? Thanks a lot! Regards, Michel
  24. 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.
  25. After a trip to CostCo I usually end up with loads of meat to cook in the coming weeks. I usually vacseal portions, then thaw them, spice them, pack them again for SV. I'm wondering if I'm wasting bags? Should I add s&p or other spices (rubs, marinades etc) right away and have things ready to cook once thawed, or would that negatively affect the meat? Would the salt pull out liquid while thawing? I have a tray of some 10 pork chops and some steaks, as well as a pack of (sadly boneless) short ribs waiting for the freezer right now. How do you go about it?
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