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Chris Hennes

Modernist Cuisine Forums Integration

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Welcome to those of you joining us from the Modernist Cuisine Forums!
 
We have a long history of engaging the modernist movement, dating back to reports on Heston Blumenthal's The Fat Duck in 2001, to Q&As with Blumenthal (2002), Grant Achatz (2003), Ferran Adrià (2004) and José Andrés (2005), among others. In 2004, eG Forums hosted a multi-faceted, multi-topic project covering the pre-opening activities at Alinea, where founders Achatz and Nick Kokonas discussed, among other details, the Alinea business plan, how it developed its famous serviceware and menu layout, and the design of the kitchen. Perhaps most relevant: eG Forums is where Nathan Myhrvold posted, on March 16, 2004, “I am wondering if anybody has sources for recipes for sous-vide cooking – which is to say, cooking done in sealed vacuum bags.” The genesis of the multi-volume book set Modernist Cuisine, as well as what has since been produced by the Modernist Cuisine team – including Modernist Cuisine at Home, and The Photography of Modernist Cuisine – can be traced to that moment. All of that to say how proud we are to announce our partnership with the team behind those remarkable works. 
 
The Modernist Cuisine Forums have been integrated directly into eG Forums: any search of eG Forums content will now also search forums posts that were previously made at the Modernist Cuisine Forums site, and a complete index of all recipe discussions from that site can be found here. In addition, all imported content has been tagged with the "modernist" tag to integrate it with our pre-existing modernist content, as well as with a special "Modernist Cuisine Forums" tag so that it's easy to find content previously located in those forums.
 
Privacy Protection and eG Forums Accounts
We respect the privacy of all of our members, and of those who registered at the Modernist Cuisine Forums: you can read the eG Forums Privacy Policy here.  As an added measure of privacy protection for those who were members of the Modernist Cuisine Forums, no personally-identifiable information was transferred: your email addresses and user IDs have both been anonymized, and no IP address or other related information was retained. A dummy account at the eG Forums was created for each participant in the Modernist Cuisine Forums (those who had made at least one post): to activate this account here at the eG Forums send an email from the account you registered at the Modernist Cuisine Forums to feedback@egullet.org with the username you would like to use here (if the username is already taken we'll write back to discuss your options). If you already had an eG Forums account and would like them merged, let us know that in your email.

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    • 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. 
    • By boombonniewhale
      Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences!
       
      ~Sarah
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