• 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.

Sign in to follow this  
Followers 0
Chris Hennes

Modernist Cuisine Forums Integration

1 post in this topic

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.

4 people like this

Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  
Followers 0

  • Similar Content

    • By Rugby
      Hello fellow eGullet members. I stumbled across this forum while looking for ways to improve my food here.
      I've been a technical type all my life and started assembling my kitchen 7 years ago piece by piece after quitting living from hotels for the previous 12 years.  
      I currently enjoy smoked foods and tweaking local / regional recipes by applying technique instead of hard boiling or large batch frying.  So far it's allowed me to enjoy and reinforce my knowledge of ingredients.
      Thank you everyone contributing here and those folks who laid the frameworks for dispelling myths and providing understanding of ingredients and flavours.
      Best regards and bon-appetit,
      Warren
       
       
    • By ltjazz
      Hey all,
       
      I've made thicker and creamier sorbets with 25% to 35% sugar strained fruit purees and sugar, syrups, and other stabilizers that have worked well. However, because it's so much fruit and little to no water it can be an expensive project.
       
      I am trying to make "Water Ice" or "Italian Ice" in my home ice cream machine. Think of textures similar to Rita's Water Ice, Court Pastry Shop, or Miko's in Chicago. It eats much lighter than a sorbet but isn't really icy, but it's also not thick like sorbet. Ritas uses "flavoring" and sugar, while the other two use fruit juice. I'm thinking of thinning the strained fruit juice with water and adding a stabilizer, but I'm having trouble getting this in my home ice cream machine without it freezing solid like granita.
       
      Can anyone suggest a way to use real fruit juice, water, and a combination and concentration of stabilizers to get a looser, frozen fruit dessert that isn't icy?
    • By paulraphael
      Does anyone have reliable tricks for getting good flavor out of garlic in a sous-vide bag? I'm talking about using it just as an aromatic, while cooking proteins, or as part of a stock or vegetable puree.
       
      The one time I forgot the maxim to leave raw garlic out of the bag, I ended up with celeriac puree that tasted like a tire fire.
       
      I see some recommendations to just use less, but in my experience the problem wasn't just too much garlic flavor. It was acrid, inedible flavor. Using less works fine for me with other mirepoix veggies.
       
      I also see recipes for s.v. garlic confit (listed by both Anova and Nomiku) and for some reason people say these taste good. How can this be?
       
      There was a thread questioning the old saw about blanching garlic multiple times in milk, which didn't come to any hard conclusions.
       
      I'm wondering if a quick blanch in water before adding to the s.v. bag, to deactivate the enzymes, would do the trick. But I don't know the actual chemistry behind the garlic tire fire, so am not confident this would work.
       
      Some cooks advocate garlic powder; I'm hoping to not resort to that.
       
      Thoughts?
    • By May10April
      I know there was a thread on this a few years ago, however it seems these scales are no longer made or newer better models are available.
      As I've become more serious about my baking, I've decided to get a kitchen scale. I'm debating between the My Weigh KD-8000 http://www.amazon.com/My-Weigh-Digital-Weighing-Scale/dp/B001NE0FU2/ref=sr_1_1?ie=UTF8&qid=1297958394&sr=8-1 or the EatSmart Precision Pro Digital Scale. http://www.amazon.com/EatSmart-Precision-Digital-Kitchen-Scale/dp/B001N0D7GA/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1297958443&sr=1-1 Originally I wanted the Taylor Salter High Capacity Scale because it looked cool, but I've noticed it received many mixed reviews. http://www.amazon.com/Taylor-Salter-Aquatronics-Capacity-Kitchen/dp/B004BIOMGU/ref=sr_1_24?s=home-garden&ie=UTF8&qid=1297958465&sr=1-24
      Here are my requirments:
      -Minimum capacity of 11 lbs
      -Minimum resolution of 1 g
      -Measure in Kg, lb, oz, g
      -Tare feature
      -Preferably have seamless buttons
      I want to get a nice scale. I don't want to get a scale with minimum features only to find in two years that I do enough baking/cooking that requires me to have something more sophisticated.
      Here are a few other questions:
      1. How important is it to have a scale measure fluid ounces?
      2. What about measuring lbs. oz (for example 6 lbs and 4.2 ounces)
      3. Is it important to have a scale measure in bakers %? I'd like to learn how to do these and have a cookbook that shows them next to the measurements. I'm not sure if this is something most people can figure out on their own or it would be handy to have them on a scale. The MW KD-8000 does this.
      The only problem with the MW-KD-8000 is it appears to be big and bulky and I don't have a lot of counter space so I'd probably keep it stored most of the time. The Eat Smart just seems to minimal. The Salter seems like an expensive scale for what it offers and somewhat of a risk.
      Thanks for any help in helping me choose the right scale. I do not know why this is becoming a chore to purchase! I just want to make sure I choose the right one right off the bat.
    • By bhsimon
      Recently cooked whole bone-in lamb shoulder sous vide for 8 hours @ 80°C. The results were like a typical braise. More interestingly, I weighed the different components after cooking for future reference. Here is the breakdown:
       
      Before cooking:
      2.1 kg lamb shoulder – whole, bone-in, untrimmed
       
      After cooking:
      621 g liquid
      435 g bones and fat
      1044 g meat
       
      Almost precisely half of the total weight was meat. Hopefully this will be helpful if you are trying to calculate portions.
       
      As an aside to this: we've been cooking our tough cuts (sous vide) whole, without any trimming at all, and removing fat and bones after cooking. It is so much easier and faster than trimming everything beforehand. The excess fat comes off in large pieces and connective tissue peels away cleanly. Lamb shanks, for instance, are tedious to trim before cooking but easily cleaned up after they come out of the bag. It's luxurious to have big, clean pieces of shank meat although some may prefer on-the-bone presentation. We have tried this with pork shoulder, too, and the unwanted fat is easily removed after cooking with lovely hunks of tender meat remaining for slicing, dicing or shredding.
  • Recently Browsing   0 members

    No registered users viewing this page.