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Chris Amirault

Cooking with "Modernist Cuisine" (Part 1)

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No knife needed. Fall apart tender.


Nick Reynolds, aka "nickrey"

"The Internet is full of false information." Plato
My eG Foodblog

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Questions and possible typo on Pressure Cooked White Chicken Stock 2-301

I needed some stock so decided to use this recipe for my first attempt with MC. I skimmed the section and then went to the recipe and completed it as it was written and then, while it was pressure cooking, read the section more thoroughly. I have a few questions

1) On page 297 under "Making Basic Stock" item #1 it talks about using water weight as 100% and then for example use 200g of chicken wings with the 1000g of water but if you look at the parametric table it shows 40% scaling for wings in chicken stock. To confuse this even more, the recipe on page 301 uses 75% weight in wings! So is it 20%, 40% or 75%? At least one of these must be a typo

2) The recipe makes no mention of using oil to brown the ground chicken meat but earlier in the chapter it says that the meat should be browned to avoid it clumping together (and thus eliminating much of the benefit of using ground meat). Did the recipe assume that I would do this in an earlier step? In the parametric table for oil it says 8% which would be 2/3 cup in my 2L batch.

It seemed to turn out good although won't be able to cook with it until tomorrow

rg

Bumping this as I see the same discrepancies in percentages. Can someone address this please?


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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I have a question regarding the pressure cooked carrot soup. I don't have the books yet (2 more weeks hopefully!) but I seem to recall from the videos talking about this recipe that no water is added to the carrots inside the pressure cooker. I'm pretty sure that most pressure cookers require you to fill them to a certain level with a liquid.

Could you clarify on how the pressure cooked carrots are made? Thanks!

I am actually making this soup now. Unfortunately my centrifuge is out at the repair shop :biggrin: so I will not be centrifuging the juice needed for the second part of the recipe.

I figured I would try the recipe without the CF juice first and then pay a visit to Dave Arnold at the FCI with my 645 gr of juice and have him spin it for me and try it again to see the difference.


John Deragon

foodblog 1 / 2

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I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day -- Dean Martin

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When are people without "connections" going to be able to get this book?

I got mine last Wednesday.

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I have a question regarding the pressure cooked carrot soup. I don't have the books yet (2 more weeks hopefully!) but I seem to recall from the videos talking about this recipe that no water is added to the carrots inside the pressure cooker. I'm pretty sure that most pressure cookers require you to fill them to a certain level with a liquid.

Could you clarify on how the pressure cooked carrots are made? Thanks!

I am actually making this soup now. Unfortunately my centrifuge is out at the repair shop :biggrin: so I will not be centrifuging the juice needed for the second part of the recipe.

I figured I would try the recipe without the CF juice first and then pay a visit to Dave Arnold at the FCI with my 645 gr of juice and have him spin it for me and try it again to see the difference.

I'm making this this week as well: are you just using normal carrot juice, or omitting it entirely?


Chris Hennes
Director of Operations
chennes@egullet.org

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For those of you who have made the mushroom ketchup - any good suppliers for freeze-dried shiitakes or shiitake powder? Or can I substitute normally-dried shiitakes (or even porcinis? I have a ton of dried porcini)? I think I've found everything else, but I'm coming up with nothing on these two items.

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My grocery store carries dried shiitakes, and one package, though probably expensive compared to Chris' source, was exactly the amount needed. I didn't powder them, just put them in the pot. Everything gets blended anyway.

I also considered dried porcini since I already had some, but decided to follow the recipe as written as closely as I could. Having done that now, I think porcini would work fine for the next batch.


Edited by Dave the Cook clarification (log)

Dave Scantland
Executive director
dscantland@eGstaff.org
eG Ethics signatory

Eat more chicken skin.

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I'm making this this week as well: are you just using normal carrot juice, or omitting it entirely?

I just used straight carrot juice. I also just used straight unsalted plurga butter as I couldn't make the carrot butter either.

I was a bit worried about the liquid level in the pressure cooker but a ridiculous amount of liquid came out from the carrots. You start with 80gr of butter. I weighed the liquid after pressure cooking and I had almost 140gr of liquid post 50 minute cooking.

Carrots before cooking:

car_soup1.gif></a></p><p>Carrots after cooking:</p><p><a href=car_soup2.gif></a></p><p>The recipe calls for running the puree of carrots (post juice adding) through a strainer, but after running it through the vita-prep it was like silk.  I ran it through anyway and 99.9% of it passed through.  </p><p>After adding the juice and more butter, the final soup:</p><p><a href=car_soup3.gif></a></p><p>A few notes:  The aroma of the carrots cooking in the PC are pretty amazing.  It is this elusive sweet smell with hints of caramel.  Very pleasant.   I think depending on the sweetness of your carrots the 7.5 gr of salt may be too high.   This are early spring carrots and while not "young" I would say they are youngish carrots and moderately sweet.   I found the carrots when I tasted them coming out of the PC to be salty, almost to the point where you can
Edited by johnder
(log)


John Deragon

foodblog 1 / 2

--

I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day -- Dean Martin

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Does anyone know what type (brand) of labels the crew of MC used in order to put dates/contents on sous-vide vacuum-sealed ingredients? They seem to survive the sous-vide process without difficulty or are they added afterwards?


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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I have a couple of smaller recipes in process now:

Salt Gel (5-9)

Alsatian Mustard (5-35)

Will report back with pics in a bit on them.


John Deragon

foodblog 1 / 2

--

I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day -- Dean Martin

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The higher end PolySci chamber sealers come with a built in HACCP label printers on them. The labels from my experience would stay on for a few hours, but the longer cooking processes >48 hrs, they would start to come off. At least on the version I have used.


John Deragon

foodblog 1 / 2

--

I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day -- Dean Martin

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I don't know what type of labels MC used, but I have had good results using paper tape labels and a Brother QL-570 printer. The printer attaches to a PC or mac by USB. Unfortunately the supplied software for the mac is not as good as that for the PC, but for simple labels (say 3 lines of text) the shortcomings are not a problem. The continuous paper tape labels (DK-22205) work out pretty cheap - one roll is over 30 metres long and each label at the size I make them is only 28mm so I get well over 1000 labels per roll of paper tape.

I find that the self adhesive glue does not come unstuck at SV temps or times - the only problem if you can call it that is that the print fades a bit with long/hot cooking although it can still be read after 48 hours @ 57C.

Cheers,

Peter.

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I don't know what type of labels MC used, but I have had good results using paper tape labels and a Brother QL-570 printer. .....

Thanks, Peter. I was hoping for the labels that can be hand-written with I guess a permanent marker.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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We just finished two days of experimenting with the book and are pleased to report that our efforts were mostly successful. The bad news first -- the Arzak egg. We have been trying to figure this out for 3 years ever since we were served it at Arzak. The first try according to MC's 12 minutes -- yolks over done. Tried again at 10 minutes and the whites were not fully set. Oh well. Aside from this we tried the following with great success:

WD50 egg yolks (Egg Salad Sandwich) -- Perfect texture to the egg yolks and we did eat them on brioche as a finger sandwich. Everyone loved this.

Idiazabal Gnocchi -- This was fantastic. It took time and effort, but both the broth and the gnocchi were fantastic.

Spherified Olives -- This is an easy approach to this dish with a much greater success rate than I have had with other variations.

Hanger Steak Tartar -- Great techniques in the recipe and we enjoyed this. The only complaint was the sorbet was overly sweet to our tastes.

We also used the compressed watermelon (salt and pepper then compress in chamber vac) with feta, prosciutto, champagne vinegrette and micro green garnish which was a unanimous hit.

All I can say is the books are a true work of art, easy to use and a lot of fun.

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I don't know what type of labels MC used, but I have had good results using paper tape labels and a Brother QL-570 printer. .....

Thanks, Peter. I was hoping for the labels that can be hand-written with I guess a permanent marker.

Hi Anna,

usually I label my SV bags with a Brother P-Touch with laminated labelling tape. When I am lazy or in a hurry, I use a Stabilo OHPen permanent marker on Milian Time Tape, and sometimes I just write directly on the SV-bag with the OHPen.

I get Milian Time Tape from Milian Switzerland; for Canada you may order at Milian USA.

BTW in the picture you see a cut of brisket after 48h/55.5°C, and the original supermarket-label which I vacuumed between the cling-film and the bag just got a little bit moist, but the liquid from the meat remained inside the cling-film.

Regards

Pedro

Labelling.jpg


Peter F. Gruber aka Pedro

eG Ethics Signatory

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Hi Anna,

usually I label my SV bags with a Brother P-Touch with laminated labelling tape. When I am lazy or in a hurry, I use a Stabilo OHPen permanent marker on Milian Time Tape, and sometimes I just write directly on the SV-bag with the OHPen.

.....

Thank you so much. Anna


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Does anyone know what type (brand) of labels the crew of MC used in order to put dates/contents on sous-vide vacuum-sealed ingredients? They seem to survive the sous-vide process without difficulty or are they added afterwards?

I found these today

No idea how much they are though, looks like you need to call.


John Deragon

foodblog 1 / 2

--

I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day -- Dean Martin

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Here is the salt gel pucks, going to grate these and use them on some grilled prime shell steaks tomorrow.

sgel1.gif></a></p><p><a href=sgel2.gif></a></p>


			
				
<!-- HENNES modified display format for edited comments -->
<br/>
<span class= Edited by johnder (log)


John Deragon

foodblog 1 / 2

--

I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day -- Dean Martin

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Does anyone know what type (brand) of labels the crew of MC used in order to put dates/contents on sous-vide vacuum-sealed ingredients? They seem to survive the sous-vide process without difficulty or are they added afterwards?

I found these today

No idea how much they are though, looks like you need to call.

WOW thank you. Looks like they will fill the bill. Will have to investigate availability and price this side of the 49 th. Anna


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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SV labels: those look very interesting.

Ive just been using a Sharpie as I make the bags the ink its on the top above the seal. its water 'safe' but i havent kept anything in the freezer yet so perhaps it might rub off?
unsure.gif

[Moderator note: This topic continues in Cooking with "Modernist Cuisine" (Part 2)]


Edited by Mjx Moderator note added. (log)

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