Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

ShaneH

"Modernist Cuisine" by Myhrvold, Young & Bilet (Part 3)

Recommended Posts

Raamo   

I've got a question about MC. I've got MC@H and I love it.

We're remodeling our kitchen and I now have a Thermadore Steam Oven.

I've used it a few times now, and made fish based off of a chart in MC@H.

Will I find a ton more info in MC about using a steam oven (called a combi oven in MC@H)??

I just know it's got something, but will I be disappointed?

Thanks!

Share this post


Link to post
Share on other sites
Raamo   

Ok let me try that again - with a bit more factual based question.

Is there a page count or recipe count of how much MC devotes to a steam oven?

Share this post


Link to post
Share on other sites

If you're looking for a huge section on combi ovens then yes, I think you'll be disappointed. I don't have it in front of me right now, but my recollection is that there were a few pages dedicated to it, but nothing that I'd call "extensive" the way, say, sous vide is covered. You're not going to want to buy MC just for that!

Share this post


Link to post
Share on other sites
rotuts   

there are 28 or so ref.s to steam ovens in the index and about 25 pages or so in Vol 2 'Equipment'

there are some by IDX in vol 3 but not much. the Rx's tables etc are in Vol 2

Share this post


Link to post
Share on other sites
Raamo   

If you're looking for a huge section on combi ovens then yes, I think you'll be disappointed. I don't have it in front of me right now, but my recollection is that there were a few pages dedicated to it, but nothing that I'd call "extensive" the way, say, sous vide is covered. You're not going to want to buy MC just for that!

there are 28 or so ref.s to steam ovens in the index and about 25 pages or so in Vol 2 'Equipment'

there are some by IDX in vol 3 but not much. the Rx's tables etc are in Vol 2

Thanks - this helps me hold off on MC a bit longer - I have wanted to get my hands on it for a while - but it's not cheap and an entire kitchen remodel is spendy enough.

Share this post


Link to post
Share on other sites

Actually, Raamo, I stand corrected by rotuts: now that I've got the books in front of me, I see that 2•155–2•181 is entirely about this type of oven (including five full-page recipes). While not as extensive as the massive section on sous vide, it's a pretty big chunk of information. I'm still not sure you can justify the price tag on that information alone, but it's pretty detailed.

  • Like 1

Share this post


Link to post
Share on other sites
Raamo   

Chris Thanks again - I'll have the books in June... If I can wait that long. I've already got most of the equipment recommended from MC@H.

With that info... I'm assuming I can prioritize the books over a chamber vacuum, The price keeps falling on chamber vacuums so I'll get one some day. Just find zip log bags work very well for everything we've been doing.

It's hard to get good solid info when you're on the bleeding edge of in home technology :(

Share this post


Link to post
Share on other sites

Hi! First off I'd like to introduce myself to everyone here at eGullet... I am a young aspiring chef living in the southeastern US; I've been scrolling through the forums here for a little while now and have decided to join in the discussions. I feel certain that there is much knowledge to be gained here and that I have a thing or two to add so thanks for the opportunity!

 

Anyways; I've been hearing a lot about the book "Modernist Cuisine" and am wondering if it is worth the price... obviously that depends on who is buying the book but what is your opinion?

Share this post


Link to post
Share on other sites

Part 1 of the thread that Allura linked to is here.

Note that the thread refers to Modernist Cuisine at Home. I think there is a separate thread for the other version.

ETA: Here is the other thread. You'll probably want to clarify which one you mean.


Edited by SobaAddict70 (log)

Share this post


Link to post
Share on other sites
Honkman   

Hi! First off I'd like to introduce myself to everyone here at eGullet... I am a young aspiring chef living in the southeastern US; I've been scrolling through the forums here for a little while now and have decided to join in the discussions. I feel certain that there is much knowledge to be gained here and that I have a thing or two to add so thanks for the opportunity!

 

Anyways; I've been hearing a lot about the book "Modernist Cuisine" and am wondering if it is worth the price... obviously that depends on who is buying the book but what is your opinion?

If you are working in the business the books might be a very good starting point to have a lot of knowledge combined in one place. It will give you a lot of ideas where you can go with more advanced (modernist) cooking methods but gives you also a lot of understanding about all "old" aspects of cooking. For a chef I would avoid Modernist Cooking at Home

  • Like 1

Share this post


Link to post
Share on other sites

Depending on where in the southeast you are: more than a few restaurant kitchens in the Atlanta area have bought copies and passed them around among staff. A friendly phone call might get you in one of those loops, or point you to an owner closer to you.

Share this post


Link to post
Share on other sites
HungryC   

I strongly recommend that you take a look at it before considering a purchase.

You should be able to, hopefully, find it within a reasonable distance.

 

http://www.worldcat.org/

What he said.  But to clarify what he said, GO TO THE PUBLIC LIBRARY (either in person or via your local library's website).  If your library doesn't have it (my rural system does, so don't be surprised if yours has the multi-volume set), then you can certainly order it via interlibrary loan.  You don't list your state or city, but every single southeastern state has a public library system, and most have interlibrary loan features via their websites.  It's already bought & paid for with your tax dollars.

  • Like 1

Share this post


Link to post
Share on other sites
chefmd   

Check out chefsteps.com for free modernist recipes. 

 

"We are Chris Young, Grant Crilly, and Ryan Matthew Smith—all alumni of the creative team that produced Modernist Cuisine: The Art and Science of Cooking."

  • Like 1

Share this post


Link to post
Share on other sites

Check out chefsteps.com for free modernist recipes. 

 

"We are Chris Young, Grant Crilly, and Ryan Matthew Smith—all alumni of the creative team that produced Modernist Cuisine: The Art and Science of Cooking."

I just did their souffle recipe, and it was fantastic. The green eggs and ham was tasty too.

Share this post


Link to post
Share on other sites
chefmd   

I made watercress puree from Chefsteps.  It was super bright green and tasted very much of watercress.  Served it as a backdrop for scallops and used in risotto the next day.  Wish I took pictures... May be Chefsteps deserves its own thread.

Share this post


Link to post
Share on other sites
btbyrd   

These books are huge and well made, filled with beautiful photographs and tons of information. Given that you can buy all six volumes for about the same (or even less) than dinner for two at a 3 star restaurant, I think it's well worth the money especially if you're a professional. The set costs less than my circulator did! Though the books have a lot of recipes, I mostly use MC as a reference work and resource for learning about novel (and traditional) cooking techniques. It's definitely not your standard cookbook. MC@H is more of a traditional cookbook in this regard, with step-by-step photos throughout and a focus on providing recipes (as well as a bit of science behind certain techniques).

I don't own MC yet, but have read it through twice via my university library. I own MC@H and several other techy cookbooks (el Bulli, Alinea, Under Pressure) and would love to own the full version of MC. I haven't purchased it yet for purely budgetary reasons. MC@H is a fantastic book if you are just wanting to get your feet wet. There are lots of recipes, and lots of variations... I've gotten more out of MC@H than any other cookbook I own. I even see value in having MC@H in addition to the full blown MC given that the recipes in MC@H tend to focus on perfecting familiar dishes like chicken wings, mac and cheese, or pesto than on elaborate plated dishes.

Share this post


Link to post
Share on other sites

Thanks for the advice and all... chefsteps.com looks like an incredible resource! I took a leap of faith and placed an order for the books just now; the anticipation is going to drive me insane

Share this post


Link to post
Share on other sites
chefmd   

A lot of us were there, waiting for MC to arrive especially when books were on back order.  You will enjoy your purchase.  

 

And you will buy more things.

 

And more things.

 

Joining eGullet is free but it may cause frequent episodes of compulsive shopping.

  • Like 5

Share this post


Link to post
Share on other sites

yeah I've already got dozens upon dozens of pages bookmarked of stuff I want... no... NEED! I need to organize it and put together a plan for purchasing what and when before my next several paychecks disappear along with my entire savings account...

Share this post


Link to post
Share on other sites
Raamo   

I finally obtained my own copy of MC. I've cooked one set of things from it and done a LOT of reading.

 

And my dreams of owning a centrifuge have been dashed - they suggest ones the size of a washing machine (the only centrifuge I'll own for now) and are pretty spendy.... just no place for that in my house.

 

It is interesting how steam ovens have changed since 2010 - there are a lot more avalible now.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Chris Hennes
      I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it?

      Here was dinner tonight:

      Spicy Dry-Fried Beef (p. 70)

      I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).


    • By eG Forums Host
      Introduction

      Welcome to the index for the Sous Vide: Recipes, Techniques, & Equipment topic, one of the largest and most influential topics on eG Forums. (The topic has been closed to keep the index stable and reliable; you can find another general SV discussion topic here.) This index is intended to help you navigate the thousands of posts and discussions to make this rich resource more useful and accessible.

      In order to understand sous vide cooking, it's best to clear up some misconceptions and explain some basics. Sous vide cooking involves vacuum-sealing food in a plastic bag and cooking it in a water bath at precise temperatures. Though it translates literally as "under vacuum," "Sous vide" is often taken to mean "under pressure," which is a misnomer; not all SV cooking involves food cooked in conditions that exceed atmospheric pressure. (See below.) In addition, calculations for SV cooking involve not only time and temperature but also thickness. Finally, due to the anaerobic conditions inside the bag and the low temperatures used, food safety issues are paramount.

      You can read the basics of SV cooking and equipment here. In the summer of 2005, Nathan Myhrvold (Society member nathanm) posted this informative, "I'm now going to answer my own initial questions" post, which addresses just about everything up to that point. For what came next, read on -- and be sure to order Nathan Myhrvold's highly anticipated Modernist Cuisine book, due in spring 2011.

      As with all indexes of on-going discussions, this one has limitations. We've done our best to create a user-friendly taxonomy emphasizing the categories that have come up repeatedly. In addition, the science, technology, and recipes changed over time, and opinions varied greatly, so be sure to read updated information whenever possible.

      Therefore, we strongly encourage you to keep these issues in mind when reading the topic, and particularly when considering controversial topics related to food safety, doneness, delta T cooking, and so on. Don't read a first post's definitive claim without reading down the topic, where you'll likely find discussion, if not heated debate or refutation, of that claim. Links go to the first post in a series that may be discontinuous, so be sure to scan a bit more to get the full discussion.

      Recipes were chosen based solely on having a clear set of information, not on merit. Indeed, we've included several stated failures for reference. Where possible, recipes include temperature and time in the link label -- but remember that thickness is also a crucial variable in many SV preparations. (See below for more information on thickness.)

      History, Philosophy & Value of SV/LTLT Cooking

      Over the years, we've talked quite a bit about SV as a concept, starting with this discussion about how SV cooking got started. There have also been several people who asked, Why bother with SV in the first place? (See also this discussion.) What with all the electronics and plastic bags, we asked: Does SV food lack passion? Finally, there have been several discussions about the value of SV cooking in other eG Forums topics, such as the future of SV cooking, No More Sous Vide -- PLEASE!, is SV "real cooking," and what's the appeal of SV?

      Those who embrace SV initially seek ideas about the best applications for their new equipment. Discussions have focused on what a first SV meal should be -- see also this discussion -- and on the items for which SV/LTLT cooking is best suited. There's much more along those lines here, here, and here.

      Vacuums and Pressure in Sous Vide Cooking

      As mentioned above, there has been great confusion about vacuums, pressure, and their role SV cooking. Here is a selection of discussion points on the subject, arranged chronologically; please note that later posts in a given discussion may refute earlier ones:

      Do you need a vacuum for SV cooking, and, if so, why? What exactly is a "vacuum"? Click here, here, and ff. Are items in vacuum-sealed bags "under pressure"? Does a vacuum sealer create a vacuum inside the bag? Do you really need a vacuum, or can you use ZipLoc bags? Also see here, here, and here. If "sous vide" means "under pressure," aren't the items in the bag under pressure? There is more along these lines to be found in this discussion.  

      The Charts

      We've collected the most important of many charts in the SV topic here. Standing above the rest are Nathan Myhrvold's charts for cooking time versus thickness and desired core temperature. We worked with him to create these three reformatted protein tables, for beef, fish, and chicken & pork.

      Nathan provides additional information on his charts here. Information on how to read these charts can be found in this post. For an explanation of "rest time" in Nathan's tables, click here.

      Other Society members helped out as well. Douglas Baldwin references his heating time table for different geometric factors (slab/cylinder/sphere) here; the pdf itself can be found here. pounce created a post with all three tables as neatly formatted images. derekslager created two monospace font charts of Nathan's meat table and his fish table.

      Camano Chef created a cumulative chart with information gathered from other sources including Thomas Keller's Ad Hoc. Douglas Baldwin shared this chart devoted to pasteurizing poultry. PedroG detailed heat loss and steady state energy consumption of sous vide cookers in these charts.

      Finally, there is also an eG Forums topic on cooling rates that may be of interest.

      Acknowledgment & Comments

      This index was built by Chris Amirault, Director, eG Forums. It was reviewed by the eGullet Society volunteer team as well as many Society members. Please send questions or comments to Chris via messenger or email.
       
       
    • By Paul Bacino
      Wonder if someone could get me in the ballpark..the amount of Transglutamase...to make scallop noodles..    %  I mean
       
      ill use a food processor..to purée the scallop..  then inject into a water or broth..to cook?
    • By TomRahav
      Hi,
      I've tried to make the spherical mussels recipe from the Modernist Cuisine books and it didn't work as I expected, so I would appreciate any advice that may help here.
      The recipe calls for calcium gluconate which I couldn't get hold of, so I replaced it with calcium lactate gluconate that I had at home. I used the same ration (2.5%)
      When I tried to create the spheres in the sodium alginate bath I encountered two main problems;
      1. instead of spheres the mixture just stayed as uneven shape on the surface. The bath was 1Kg. water with 5gr. sodium alginate and I let it rest in the fridge for 24 hours before using it so I think the problem is not here. However, the mussels jus mixture (100gr. mussels jus, 0.5gr. xanthin gum and and 2.5gr. calcium lactate gluconate) had a lot of air bubbles in it. Can that be the issue?
      2. In the book the spheres seem to be completely transparent whereas my mussels jus mixture was pretty white and opaque. Is it because I replaced calcium gluconate with calcium lactate gluconate? Or maybe it's because the jus itself should be clarified before it is used?
      Thanks in advance for your support,
      Tom.
    • By chriswrightcycles
      Good afternoon everyone!
       
      I currently own a MiniPack MVS31x chamber style vacuum sealer and am wondering if a Polycience vacuum canister will work in my machine? The intended use is for making a larger batch of aerated mousse. 
  • Recently Browsing   0 members

    No registered users viewing this page.

×