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Found 1,331 results

  1. This looks to be an inexpensive sous vide circulator: http://shop.vac-star.com/shop/USER_ARTIKEL_HANDLING_AUFRUF.php?darstellen=1&Kategorie_ID=108&Ziel_ID=1092&anzeigen_ab=0&sort=&order=&javascript_enabled=true&PEPPERSESS=012dd988efb2030eaa390a95cd627fde&w=1331&h=746#Ziel1092 Does anybody have any experience with this equipment?
  2. 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
  3. Anonymous Modernist 327

    [Modernist Cuisine] Pasta (3•381)

    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 simply added more water to get to a workable texture, but of course you could add more egg or oil as well.
  4. Anonymous Modernist 16032

    Ultrasound to better infuse flavors

    can some ultrasonic device be used to better and faster infuse added flavoiurs on a meat? I think of equipment similar that is used in cosmetics so that skin absorbs creams deaper...
  5. I'm in somewhat desperate need of a caviar maker like the one available from Chef Rubber. I placed an order for 1 from them a couple of weeks ago but they are backordered until early Feb. at the soonest. Does anyone know of another source for it or for something similar? I'm thinking there has to be a similar product in the medical field but so far I haven't had any luck tracking one down. Ay help would be greatly appreciated. Thanks Dan
  6. We have a whole table for cooking whole eggs. What sort of texture do you prefer?
  7. 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?
  8. Anonymous Modernist 3840

    Laser Cutter

    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 question is: Does anyone have ideas for foods that we could cut with our laser cutter. I have heard that cutting rice krispy treats produced less than ideal results, as the edges were burned and blackened. I would think that thinner and colder would be better for the food to cut. Maybe laser etched creme brulee? Also lower energy dense food would likely burn less. What do you think?
  9. Anonymous Modernist 2906

    Essential oils

    I don't know where to buy essential oils and i'm wondering if they are all edible ? Dominic
  10. Mike Forman

    Sous vide & Archimedes principle++

    First post here, so I hope I don't embarrass myself. Anyways, I need not lecture everyone here on using the archimedes principle to get the air out of a ziplock bag, but I did learn a little trick to make it easier to get that last little bubble out of the bag. Take a q-tip and dab it in some vegetable oil. About an inch below the zipper, swab a ribbon of oil across the length of the bag. Make sure you get the seams on each side as well. Make sure the ribbon extends to the zipper. Now follow the normal procedure to get the air out and sink the bag. The ribbon of oil acts as a 2nd zipper, so you can get all of the air out of the bag with the oil zipper being below the surface of the water. I did some experiments with this trick, and have several bags holding airtight for several days now -- without even locking the ziplock. The oil does all the work.
  11. Anonymous Modernist 3762

    Peelzyme

    Does anyone know where to find peelzyme? It is mentioned in the book, and I'm quite interested in using it to peel fruit, but I can't seem to find it. Thanks, -Brian
  12. Hello culinarians, I was reading the David Kinch article on eater and he said some pretty interesting things. Beside from the Asian influence on western haute cuisine he seems to suggest things like foraging and sous vide are going out of style or at least being overused. I believe that as a professional culinarian the only way to improve is to study and understand your predecessors. From Escoffier to Point to Keller to Ferran to Redzepi we must know our past to create or future. I think Kinch is doing wonderful things at Manresa with Love Apple Farms, but is he being the pot and calling the kettle avant-garde? I think sous vide, modernist technique, local food, etc. are more than fads but tools to for perpetual change in our industry. What do you think about Chef Kinch's stance?
  13. Anonymous Modernist 18180

    Hazelnutbutter smoothed with Pectinase?

    Topic almost says it all. I love hazelnut butter, but it always turns out grainy. I guess the graininess is from the fiber content, so it should be mainly cellulose held together with hemicellulose and pectin. So my thought was to chop them up and heat them in alkaline water, OR let pectinase work the half chopped deskinned nuts for a while. Then afterwards drain, roast, and grind smooth... So before I start experimenting, I would like to hear if anyone here has anything to say to the idea.
  14. Anonymous Modernist 13704

    Modernist Cuisine at Home - errors and typos

    First I want to say Modernist Cuisine at Home is a great book. I received it for Christmas and can't put it down. There is enough information here to get me started. I've found a few errors and typos already. No doubt there are more. Please add any you find to this thread. Page 192, target core temperature table, strip steak - medium rare Celsius and Fahrenheit values don't agree. 55C does not equal 133F. Page XIV, common conversion factors, inconsistent level of precision. Example 1 lb = 453.592 g with 6 digits of precision while 1 g = 0.002 lb with only one. This must have been left to the intern.
  15. Anonymous Modernist 7660

    Pulled pork - using wet bulb thermometer

    I've been reading that using a wet bulb thermometer will give me better results for smoking. I usually smoke overnight and slow cook the pork inthe smoker for 18 hours total at low temperatures (190F), but I've read that a smoke then sous vide would be more effective as the meat would keep more moisture and I could use lower temps. This is where I'm at so far: I've brined 16 lbs of pork shoulder for 24 hours in a weak salt and paprika solution. I have a bradley smoker that I control using an Auber instruments PID.I've threaded my thermometer probe into a shoelace which is dipped in a water container so that the thermometer is reading as a wet bulb. I've set my PID to use this wet bulb temp to control the smoker's heating element. Set the smoke for 7 hours and the 'wet bulb' temp at 135F. I also have another thermometer to measure the IT. In the morning the IT of the pork after the smoke was 171F. I vaccum sealed it and into the water bath it is going at 150F for the next 2 days. Is this the correct method of using the wet bulb thermometer method? I'm concerned that the IT of the pork went up too high during the smoke. Does anyone have experience with this method?
  16. I have a temperature-controlled water bath for my sous vide setup, and was wondering if it might be suitable for tempering or melting chocolate. Amongst other options, setting the water bath to 91F and letting the chocolate slowly melt should (in theory) prevent it from losing its' temper. I've had a lot of trouble keeping the chocolate I use (cheap Trader Joe's stuff) tempered during use, and was hoping this might be suitable for maintaining the required temperatures.
  17. 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?
  18. 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.
  19. Wolfville

    Clermont-Ferrand

    This is my first post! My husband and I are travelling to France from Canada for the first time in November. Our best friends have just moved to Clermont-Ferrand (he works for Michelin). I have found one post recommending a restaurant in Clermont - are there others? All four of us consider fine dining and wine our only leisure pursuit! Unique cuisine, an guided wine list and exceptional service make the experience for us. Looking forward to seeking more advice as we plan our trip. Cheers!
  20. http://www.sfgate.com/cgi-bin/blogs/sfgate/indexn?blogid=26 An interesting article in the SF Chronicle. The question of legality vs. ethics continues. Not quite the same as what happened at Interlude in Melbourne, however it makes me wonder if the chef is passing off other's writing as his own, what's going on in the kitchen?
  21. Anonymous Modernist 749

    Indoor smoking

    I just ordered a Cameron stove-top smoker (I live in an apartment, so outdoor options are prohibited) and was wondering if anybody had tips for the best ways to get smoke absorption with the limits of this setup. I'd like to try the pulled pork recipe in the book finished sous vide, but the 7-hour hot smoke is obviously not repeatable indoors. My current thoughts are: 1. Cut the food into small pieces to maximize surface area. However, it seems the smaller they get, the faster they'll dry out which will limit smoke absorption. 2. Smoke the food multiple times. I remember reading that once the food reaches a certain temperature, smoke absorption stops. Is this true? Is this actually because of the temperature of the food or is it the wet/dry issue discussed in the book? If temperature is an issue, would smoking, cooling, then resmoking work? 3. Use a heavier smoke like oak or mesquite. Would these overpower the pork or would they effectively counteract the limitations of an indoor setup? If anybody has any other thoughts on indoor smoking, I'd be happy to hear them (foods that work best, wood types, temperature/humidity control, etc). I'm looking forward to trying the smoked potatoes, which specifically mention a stove-top smoker.
  22. Anonymous Modernist 17695

    Oven-safe pan with rubber handle

    In the recipe for omelettes in MCAH, p. 147, the shown pan seems to have a plastic or rubber handle. Does anyone know what model this pan is? I've found it a bit hard to find oven-safe pans with that sort of handle.
  23. 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?
  24. Sorry if i've missed this somewhere, but was wondering if anyone was going to this event? Store Event Where: Washington, DC Event: An evening with Thomas Keller Date: 11/17/04 Time: 7pm-9pm Cost: $35.00/person Contact: (202) 237-0375 Details: Join America's Top Chef, Thomas Keller, owner of The French Laundry in Yountville, Bouchon in Yountville, and Per Se in New York City for a reception and book signing to benefit the National Capitol Chapter of the American Institute of Wine and Food. Thomas will be joined by Bouchon’s executive chef, Jeff Cerciello, to discuss classic bistro dishes from their new book, Bouchon. Chef Jeff Heineman of the Grapeseed American Bistro and Wine Bar will prepare the evening’s food; wine will be provided by Michel-Schlumberger. Book signings are limited to books purchased at Sur La Table. Please bring your receipt for books purchased prior to the event. Ticket sales will benefit the AIWF.
  25. Samo154

    Water bath question

    Quick question! Is there a difference or benefit for cooking meat (sirloin for example) in a water bath at 56c for an hour or two or cooking it in a water bath at 62c and probing the meat and taking it out at 56c Thx
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