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    • By K8CanCook
      Update!! --- the sale is still going on at Amazon as of Sunday (11/24) at 11:15am EST
      ____________________________________________________________________________________________________________________________________
       
      Did anyone note the sale price on Modernist Cuisine today (maybe yesterday)? Amazon and Target dropped the set of tomes to $379!!!
       
      This price looks like it will change after today...so get it ASAP!!!

      https://smile.amazon.com/gp/product/0982761007?pf_rd_p=183f5289-9dc0-416f-942e-e8f213ef368b&pf_rd_r=SRFCHFB5EFTGAA8AZHJX
      -or-
      https://www.target.com/p/modernist-cuisine-by-nathan-myhrvold-chris-young-maxime-bilet-hardcover/-/A-77279948
    • By Kim Shook
      I think about this subject fairly often, but especially when I am thinking about converting a slow cooker recipe to sous vide.  While I love the texture and juiciness I get with sous vide, I find that I often want a sauce.  And I have quite a few slow cooker recipes that I know have good sauces, but the meat tends to be a little on the dry side.  Thus my ideas about converting.  I thought this might be a topic with legs if other folks are having the same questions.  
       
      I'd like to make this recipe: Cranberry Pork Roast.  I found a nice little pork loin roast (2.88 lb.) and have rubbed it with Penzey's Ozark seasoning and sucked it (family lingo for vacuum bagging).  My thought is to sous vide it and make the sauce on the side and just serve it with/in/on top of the sauce.  Advice?  Thoughts?  Warnings?  Also, if you think that this is more of an IP thing tell me that, too.  And, considering that the sauce is sweet, would you do it in steps in the IP?  
       
      Thanks so much!  
    • By Bollo
      I need a book on the application of rotavapor machine. I've searched something on web but i can't find something strictly professional for the kitchen please help me. To improve the research. 
    • By Okanagancook
      I was reminded the other day of the egg-in-plastic-wrap-poach method.
       
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