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Modernist Discussions at the eGullet Forums


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Modernist Cuisine at the eGullet Forums
Here at eG Forums, we have what is probably the broadest collection of information on modernist cooking anywhere. We've discussed sous vide, the general chemistry of culinary modernism, practical applications with colloids and starches, and much, much more. A lot of this discussion is contained in our topics about the books Modernist Cuisine and Modernist Cuisine at Home (we have topics on both the books and on cooking with the recipes they present), but we've been modern since before modern was cool -- click on the 'Recent discussions tagged "Modernist"' link at the bottom of this page for a small sampling of what we've been up to. And feel free to use the Search tool at the top of the page to look for specific terms or people.

Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold with Chris Young and Maxime Bilet

mc_cover.jpg

Support eG, buy the book at Amazon.com
About the original book (Part 1, Part 2, Part 3)
Cooking the recipes from the book (Part 1, Part 2, Part 3, Part 4)
A Q&A with the Modernist Cuisine team

Modernist Cuisine at Home by Nathan Myhrvold with Maxime Bilet

mcah_cover.jpg

Support eG, buy the book at Amazon.com
About the book
Cooking the recipes from the book (Part 1, Part 2)

Other Modernist-related topics:
Recent discussions tagged "Modernist"
Sous Vide discussion index

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Modernist Cuisine Forums Alphabetical Recipe Discussion Index

 

In May 2014 the Modernist Cuisine forums, originally hosted at modernistcuisine.com, were merged into the eG Forums. What follows is an index of the discussions there that covered specific recipes in Modernist Cuisine and Modernist Cuisine at Home.

 

Modernist Cuisine
Aromatic Alsatian Mustard (5•37 and 6•176)
Asparagus Royale (6•241)
Autoclaved French Onion Soup (3•302 and 6•150)
Bacon Jam (4•229 and 6•304)
Baked Potato Broth (2•309)
Baked Potato Foam (6•324)
Basic Brine (3•168)
Beef Brisket (6•88)
Beef Cheek Pastrami (6•121)
Beer Can Chicken (2•109)
Best Bets for Cooking Tough Shellfish (6•83)
Breakfast Egg (5•211)
Broccoli & Hazelnut-oil Puree (6•56)
Brown Beef Stock (6•10)
Cantonese Fried Rice (6•2)
Caramelized Carrot Soup (3•301 and 6•150)
Carbonated Fruit (2•469)
Carbonated Mojito Spheres (4•188 and 6•291)
Centrifuged Pea Juice (2•367)
Cheese Puffs
Cheese Slices using Sodium hexametaphosphate
Chicken Tikka Masala
Cocoa Nib Curds
Cook the Perfect Hamburger Sous Vide (3•86)
Cooking tough vs. tender cuts sous vide
Cooking Whole Eggs (4•78)
Corn Bread (5•76 and 6•256)
Crispy Corn Pudding ( 5•104 and 6•172)
Cryoseared duck
Cured Beef Tenderloin
Curing Pork Belly (Bacon)
Deep-Fried Brussels Sprouts (3•321 and 6•159)
Double Strength Stock
Duck leg confit with pommes sarladaises (3•178; 6•105)
Edible Soap Bar with Honey Bubbles (4•267)
Eggnog Cocktails
Eggplant foam (4•280)
Escolar with red wine butter
French Toast
Fries (3•322-324 and 6•160-161)
Garlic Confit
Goan Curry
Grapefruit-Cured Salmon (3•180 and 6•107)
Halibut in Verbena Bubble (4•156)
Heating alginate beads to keep the centers liquid
Hot Banana Gel (4•166, 3•288)
House-Cured Bacon (3•182 and 6•107)
Infusing Fat with Basil
Kalbi Flank Steak (3•199)
Kerala Curry (5•96 and 6•224)
Lamb Jus
Lecithin and Vinaigrette
Lemon Curd: Sous Vide (4•227 & 6•304) vs. Eggless Citrus (4•234 & 6•307)
Mac and Cheese (3•387 and 6•192)
Making irreversible konjac gel
Mascarpone
Melon Caviar (6•291)
Microwaved Tilapia (5•217 & 6•92)
Mughal Curry (5•92)
Mushroom Ketchup (5•13 and 6•217)
Mushroom Stock (6•6)
Olive Oil Gummy Worms (4•147 and 6•105)
Osso Buco Milanese
Oysters with Cava Foam (6•327)
Pasta (3•381)
Pasta Marinara (3•386)
Pate A Choux - Methocel SGA 150
Pistachio Gelato (4•236 and 6•310)
Pommes Pont-Neuf (3•323, 6•160), Pommes Soufflees (4•306, 6•343)
Pot-au-feu Consommé
Potato Puree (5•8)
Potato Salad
Pressure Cooked Polenta?
Pressure cooker times for 64oz jars
Puff the Skin on a Pork Roast (3-126; 6-93)
Quail with Apple-Vinegar Emulsion and Water Chestnuts (3•101 and 6•73)
Ricotta Salata
Risotto Milanese inspired by Gualtiero Marchesi 3•306
Risottos (pages 3•305 and 6•152)
Roasted chicken in combi oven
Sour Cream Spaetzle
Sous Vide cookery, safety times & temps & reheating.
Sous vide custards not setting/firming?
Sous Vide Rare Beef Jus (2•349 and 6•40)
Sous vide tenderizing stage
Sous vide times appropriate for what starting temperature?
Soy Milk (4•58)
Spaghetti Carbonara
Striped Mushroom Omelet (5•217 and 6•243)
Texture of sous vide eggs: Time *Does* Matter
Thai Crab Miang
Tomato Confit (5•62 and 6•179)
Tomato Spheres with Basil Oil (4•192)
Tomato water
Tomato Whey (perhaps aka Liquid Caprese, Caprese)
Warming up Spheres
White Stock

Modernist Cuisine at Home
Aging Steaks with Fish sauce (p 186)
Any suggestions for making a modernist Demi Glacé
Aromatic Chicken Broth
Baked Mac & Cheese
Banana Cream Pie
Beef short ribs
Bell pepper soup, pressure cooked
Brown Beef Stock
Buffalo Sauce
Caramelized Onions
Carotene Butter
Cauliflower soup
Cheese Grits (p.338)
Coconut Noodles
Coffee Crème Brûlée
Confit of Leg (duck or chicken)
Crispy Chicken Wings, Korean-Style
Fish Spice Mix
Fragrant Sous Vide Salmon
Garlic Confit
Instant Chocolate Sponge
Leek and Onion Soup
Lentils
Low-Temp Oven Steak
Marinade and steak questions
Marinara
Marinara and garlic confit
MC Special Sauce
Panna Cotta
Pastry Cream
Pizza Dough
Pizza Sauce
Potato purée
Pressure caramelized banana
Pressure Cooked Polenta
Pressure vs Vacuum Marinade
Pressure-caramelized ketchup
Red Wine Glaze
Risotto
Roast Chicken
Sandwich Bread
Sous Vide Salmon in the Kitchen Sink
Sous Vide Steak Garnish
Spinach Butter
Vanilla Creme Anglaise
Vegetable Stock

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chennes@egullet.org

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    • By kostbill
      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/.
       
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    • By Anonymous Modernist 760
      Thanks for putting up this forum 🙂
      I would like to bake using a combination of sous vide and a conventional oven. Would it be possible to put the dough in a vacuum bag cook it sous vide at 37C for the dough to raise optimal and then put it in a conventional oven?
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    • By PedroG
      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.
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      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!
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      Brisket „Stroganoff“ Sous Vide With Mixed Mushrooms

      Ingredients for 2 servings
      about 400g well marbled Brisket
      3 tablespoons rice bran oil or other high smoke point oil (grapeseed oil)
      3 tablespoons extravirgin olive oil
      3 tablespoons Cognac (brandy)
      2 small onions, finely diced
      ½ yellow or red bell peppers cut into strips
      90 g mixed mushrooms
      100 ml of gravy from last Brisket (or concentrated stock)
      1 teaspoon mustard, Dijon type
      1 teaspoon paprika mild (not spicy!)
      1 medium pickled cucumber cut into thin strips
      2 tablespoons parsley, finely chopped
      approx. 120g sour cream with herbs
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      Marinate brisket with Mexican style (medium hot) marinade in the vacuum bag for at least 3 days at 1 ° C, cook sous vide 48 hours at 55.0 ° C.
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      At a moderate heat sauté onions in olive oil, add peppers (preblanched in the microwave oven for 2-3 minutes) and mushroom mixture, stir-fry, remove from heat and add the gravy. Add pickled cucumber, pepper, mustard and cognac. Put on very low heat, add sour cream and keep warm, but do not boil as the cream will separate. Remove the brisket from the bag, cut into strips (about 8x10x35mm), sear very quickly in smoking-hot rice bran oil, add the meat and the parsley to the sauce.
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      Serve on warmed plates. Typically served with spätzle (south German) or chnöpfli (Swiss).
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    • By PedroG
      Olla podrida sous vide
      Origin
      Not rotten pot, but mighty or rich pot! Originated in 16th century Spain, olla poderida became olla podrida and was falsely translated into French as pot-pourri.
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      For two servings
      * 100g Brisket well marbled, cooked SV 48h/55°C, large dice †
      * 100g Pork meat well marbled, cooked SV 24h/55°C, large dice †
      * 100g Lamb chops without bone, cooked SV 4h/55°C, large dice †
      * 100g Chicken breast, cooked SV 2h/58°C, large dice †
      * 100g Chorizo, sliced approximately 4mm †
      * 125g Chickpeas (garbanzos), soaked overnight in water †
      * 1 Onion chopped medium-fine †
      * ½ Savoy cabbage approx. 200g cut into pieces, thick leaf veins removed
      * ½ Celeriac approx. 200g quartered, sliced about 2mm
      * 2 Carrots sliced approximately 120g about 3mm
      * 1 Leek approximately 20cm / 100g sliced about 5mm
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      * Rice bran oil
      * Dried parsley qs, aromatic, black pepper
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      Boil chickpeas in water for 30-60 min.
      Sauté onions in olive oil, add chorizo, continue sautéing, add chickpeas including its cooking water, add remaining vegetables, cover and cook to the desired softness, stir from time to time. If additional liquid is needed, you may add Sherry instead of water.
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      Sear one kind of meat at a time and transfer to the pan with the vegetables.
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