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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


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


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
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
Low-Temp Oven Steak
Marinade and steak questions
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
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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      I really want to improve the flavor of my chicken breast so I want to try to inject brine with fat and flavors.
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      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?
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      All your meat leftovers
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      cut your meat in small cubes or slices
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      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


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      Do not forget to serve a glass of good dry red wine!
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