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.

JoNorvelleWalker

Methode Rotuts

Recommended Posts

So  So  Soooooooooooo

 

should there be one  ( pre-MR  :biggrin: )  try the ChileChard

 

a bit of more white Whine falvor

 

just saying ...............

Share this post


Link to post
Share on other sites

An exciting experiment tonight!  Rather than three CO2 cylinders as recommended by MC, I made my M.R. with just two cylinders.

 

The M.R. was fully charged to my taste.  Maybe if one was making soda three cylinders would help.  But why have soda if one can have M.R.?

  • Like 1

Share this post


Link to post
Share on other sites

Tonight, as a further experiment,  I made my M.R. from just one cylinder.  It came out perfectly satisfactory.  The bubbles were more like Champagne.  Less hazard of asphyxiation during dinner.  Plus one CO2 cylinder is approximately one third the cost of three CO2 cylinders.

 

Still, three cylinder M.R. is something to be experienced.

Share this post


Link to post
Share on other sites

Ive always used one.  However Im on the cheap frugal side most of the time

 

esp. if you wait for the one cylinder to 'mix it up' in the container.

 

mine is 0.75 L.

Share this post


Link to post
Share on other sites

To go with an outstanding pork chop I splurged again on Ryan Patrick Washington state "naked chardonnay" 2012, no oak.  Running on all cylinders.

 

While Ryan Patrick reminds me slightly more of the leading bubbly, I am still perfectly delighted to inhale my mrified soave.

  • Like 1

Share this post


Link to post
Share on other sites

http://winefolly.com/tutorial/40-wine-descriptions/

 

""  

BUTTERY A wine with buttery characteristics has been aged in oak and generally is rich and flat (less Acidity). A buttery wine often has a cream-like texture that hits the middle of your tongue almost like oil (or butter) and has a smooth finish.  ""

 

http://www.logabottle.com/home/wineguide.php?n=Buttery&t=1&id=75&gc=2

 

 

"""  Buttery

 

tweet_this_blue.png   facebook_share_taller.png

Wine Tasting Term

A buttery wine either tastes of butter in the mouth or leaves a buttery aftertaste once the wine is swallowed. It has a rich, creamy texture and a smooth finish, much like liquid butter. 

The flavor of butter in a wine is the result of an oak (not steel) barrel fermentation process and extended contact time with yeasts. However, due to the tannins and other overpowering characteristics of oak-barreled red wines, a butter flavor is nearly exclusive to white wines. 

A buttery taste is most common in oak-barreled Chardonnays and white Burgundy wines."""

 

 

 

to me though Oak-ey is not the same a buttery, ie some 'buttery' wines dont taste at all Oak-ey to me

 

and most Oak-ey wines dont taste buttery.

 

just saying.

I missed this when it was first posted.

 

The creamy flavour/texture in chardonnay is created by Malo-Lactic fermentation. This changes malic acid (think green apple acid) to lactic acid (milk) which is rounder, less sharp and, well, creamy/milky tasting.

 

The butter flavour in Chardonnay comes from an aroma compound called diacetyl which has an intensely buttery flavour and comes from oak maturation. It is used as a flavouring in butter popcorn, butterscotch, etc as well as occurring in beer and, of course, oaked wine.

  • Like 1

Share this post


Link to post
Share on other sites

As I read it, the talk above was about Chardonnay.

 

I'm not sure what you mean by the leading bubbly. Up until the middle of last century all Champagne houses used oak barrels in the traditional method of using champagne. But these were typically very large barrels reused many times, which means very little oak character in the resultant wine. The base wine used to make Champagne can come from many sources and some houses when making their premium Champagnes use a proportion of wine that has been fermented in oak. This is normally used to give a toasty element to the wine.

 

Wine used to make champagne is typically high in acid and low in alcohol, which is the kind of wine made in areas such as Champagne in which the climate makes it difficult to fully ripen grapes. Malolactic fermentation, if used to settle the acidity of the wine, would be done during this stage. It is then given a dose of sugar and yeast to create a second fermentation, which is where the bubbles are formed. The Champagne has a crown seal applied (like a beer bottle) and it is then stored in an angled position so that the sediment thrown during the fermentation process settles down into the neck of the bottle. The bottles are riddled (shaken slightly and turned) to ensure that the sediments settles well. The sediment is called lees. Leaving it on the lees, which is in essence dead yeast gives a bready character to the wine (often described as yeasty, ready, or brioche like). Each bottle is then lowered into a freezing bath to freeze the lees. Then the wine is disgorged by removing the crown seal (the carbon dioxide pressure in the bottle forces the frozen lees out). A dose of wine or sweetened wine is then added to give the Champagne its character.

 

The transfer method processes used to make sparkling wine sees the base wine undergoing a secondary fermentation in bottles without being riddled. The bottles are then emptied it into a tank under pressure where it is filtered, dosed and then rebottled. This method is cheaper than the traditional method because it doesn't involve the manual process of riddling.

 

The tank method does all the secondary fermentation in the stainless steel tank and proceeds as for the transfer method. Sekt and Prosecco are examples of this style of sparkling wine. It is also used to produce other cheap sparkling wines elsewhere in the world.

 

Sweet sparkling wine does the ferment in a sealed pressured tank and interrupts fermentation by chilling the wine. The resultant sweet, low alcohol wine is fizzy. Examples include Moscato d'Asti.

 

Champagne is a high acid wine that takes a toll on the teeth of tasters.

 

My reading of this is that to achieve an acidic sparkling wine that is complex rather than simple, you'd probably need to mix a few wines together to use in making Methode Rotuts wine. It is interesting to see Muscadet being used as often this is kept on the lees to give the wine a more complex character.

 

If I were trying to make this, I'd probably used an unoaked Chardonnay, some of the Muscadet sur lie, another very highly acidic white wine (Chablis or Petit Chablis), and a small proportion of an oaky Chardonnay.

  • Like 2

Share this post


Link to post
Share on other sites

Interesting, thanks.  Much room for future experimentation.  By "leading bubbly" I meant, of course, Champagne but I did not want to get sued.

 

Unfortunately good Chablis is so wonderful (and so expensive) I don't think I'd want to use it for M.R.

 

...as much as I like M.R.

Share this post


Link to post
Share on other sites

I tried a Chablis from TJ's   ( it was from FR ) and oddly it had no Chablis flavor what so ever, so it got taken back

 

indeed Im a big fan of Chablis  it would be my go to white if there was some that was 'affordable'  TJ's used to have two ( from FR )  one 9.99 the other 12.99 from the same

 

maker  they were excellent, with the 13 being more complex but the 10 was nightly fine

 

the one they now carry might be from a different maker and it had less going on for it that the TJ's Chard from Chile.

 

odd

Share this post


Link to post
Share on other sites

I tried a Chablis from TJ's   ( it was from FR ) and oddly it had no Chablis flavor what so ever, so it got taken back

 

indeed Im a big fan of Chablis  it would be my go to white if there was some that was 'affordable'  TJ's used to have two ( from FR )  one 9.99 the other 12.99 from the same

 

maker  they were excellent, with the 13 being more complex but the 10 was nightly fine

 

the one they now carry might be from a different maker and it had less going on for it that the TJ's Chard from Chile.

 

odd

Do they notice that they sold you a still and you brought back a bubbly?

Share this post


Link to post
Share on other sites

After generous M.R. for dinner I wish I could afford a still...I'd be making rum.*

 

 

*Edit:  if I lived in New Zealand, of course.


Edited by JoNorvelleWalker (log)

Share this post


Link to post
Share on other sites

One can cobble together a small scale still with lab glassware and an Anova.... I bet for under $100 if you have the anova.

Share this post


Link to post
Share on other sites

It's not easy to enjoy a liter of MR following one's mai tai.  Horrible hiccups.  Not to mention a plastic tasting triple cream brie.  Very expensive plastic tasting triple cream brie.

 

What's worse, my MR rotutsed all over the tablecloth.  I splurged for a Baccarat flute tonight rather than my usual Baccarat large water goblet.

 

Fortunately the bread was very good.

Share this post


Link to post
Share on other sites

MR always taste better in Baccarat.

  • Like 1

Share this post


Link to post
Share on other sites

In retrospect, by the warm light of afternoon, it wasn't just the Baccarat.  Last night I had wondered (briefly) why my CO2 cylinders were silver and why the wine was sweet.  I had an awful lot of unintentionally merry bubbles.

 

That being said, N2O MR might work quite well in a florodora imperial style. 

Share this post


Link to post
Share on other sites

 

 

What's worse, my MR rotutsed all over the tablecloth.

 

 

LOL. This term shall live-on.

Share this post


Link to post
Share on other sites

Im missing a bit here

 

Im pretty much "Standard'  on the M.Rotuts

 

did you ( Heee Heee ) make a N2O  semi-rotuts ?

 

Hee Hee

 

we might call that  a " JoNo "

 

Hee Hee


Edited by rotuts (log)
  • Like 1

Share this post


Link to post
Share on other sites

Tonight I made a point to grab the yellow cylinders.  (Somehow my cylinders seem to be all mixed together, and I have hundreds of them.)   Dinner wasn't nearly so much fun but the tablecloth thanks me for it.  And unlike last night I finished my MR with no hiccups and just a burp or two.  N2O makes for a wicked MR, particularly when it is unexpected.

 

For water in an iSi Dave Arnold suggests two CO2 cylinders to one of N2O.  But why drink water when there is MR?

 

 

Of course the difference may be that tonight my mai tai was brown while last night it was white.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By lindaj1
      Is there any recipe from the modernist universe or any other galaxy to make ketogenic (low carb) puff pastry and strudel type doughs?  Unusual ingredients OK.  There must be a way...
    • By haresfur
      I got to thinking after the disgusting job of separating globs of fat from sous vide short ribs and debating never doing them that way again. If the fat renders out in a braise, but not in the sous vide, what temperature would you need to turn the fat liquid to get rid of it? Is it below well-done or do you really have to cook the shit out of it? Is it just temperature or a time&temperature thing?
       
      Along those lines, what happens with marbled, tender cuts? where is the sweet spot between solid fat and something more palatable?
    • By Daily Gullet Staff
      By John Sconzo

      The Daily Gullet is proud to present this, the first in a multi-part, front-row report on the recent "Spain and the World Table" conference. Watch for subsequent installments in this topic.

      In his introduction of Ferran Adria, Thomas Keller -- perhaps the most celebrated American chef ever -- described four elements that go into making a great chef. The chef must be aware. Once aware of one’s culinary and other surroundings that chef can then be inspired, which leads to the ability to interpret those surroundings. But a great chef does not stop there. Instead, the great chef continues to evolve. Ferran Adria, perhaps more than any other chef who has ever lived, is the embodiment of those four elements.

      The moment that Ferran Adria strode towards Thomas Keller on the stage at the CIA/Greystone’s World of Flavors’ “Spain and the World Table” Conference was electric -- as if a giant Van de Graf generator had been turned on. The feeling didn’t subside when Adria took the stage from Keller; it only became more pronounced as the packed crowd rose to its feet, raining applause, admiration and love on the Spanish master. Adria accepted the response with aplomb, and gave it right back to the audience -- and to his fellow Spanish cocineros, who were standing off to the side. He brought each one up to join him on the stage for a rousing thank-you to the conference organizers, sponsors and participants. Once this emotional release subsided, Adria got down to what everyone had been waiting for -- his discussion and demonstration.

      Ferran Adria, with eyes sparkling like the finest cava, began speaking Spanish in a voice as gravelly as the beaches of the Costa Brava, while Conference Chairman Jose Andres translated. The crowd, hushed and straining for every word, moved forward in their seats as Adria explained El Bulli and himself, with a lesson in recent culinary history thrown in. Ferran explained that El Bulli is not a business. While offshoots of El Bulli are operated on a for-profit basis, the restaurant runs without profit as a primary motivation. For example, he said, the greatest difficulty they have is distributing reservations. Given the extraordinary demand and the severely limited supply, he explained that they could simply raise the price of a meal to the point where the supply and demand met. Indeed, the price of a meal at El Bulli is in itself quite reasonable given the stature of the restaurant and well within means of most motivated diners should they be able to get there, and this is how Adria prefers it. He stated that he was not interested in cooking solely for those with the most money. He prefers to work for people with a true interest in exploring the limits of cooking with him. To this end he showed a short film depicting “A Day in the Life . . .” of El Bulli set to the Beatles’ song of the same name. The film showed a couple’s response to the experience.

      Ferran’s voyage into creativity began with a visit to Jacques Maxima at Le Chanticleer Restaurant in Nice, France. He learned from Maxima that to be creative is not to copy. This idea changed his entire approach to cooking -- from making classic cuisine to making his own. Aware of elaborate books of French cuisine, Adria resolved to catalogue his work, the results of which are the richly detailed El Bulli books, published by period. These books, as wonderful as they are, are huge and extremely expensive. During his presentation, Adria announced -- and demonstrated -- that the individual dishes photographed and described in a chronology within each book are all now available online at elbulli.com.

      He finished the philosophical discussion by talking about the general style of haute cuisine that he and others are engaged in. While others have coined the term “molecular gastronomy” to highlight the scientific component of the creativity involved, Adria rejected it, saying that all cooking is molecular: most of his techniques are in fact rather simple and don’t employ radical new technology. Most of the technology that they do use has been around for some time; they have simply adapted it to their own purposes. Nevertheless, he applauds contributions to gastronomy from Harold McGee and other food scientists, and welcomes their collaboration in the kitchen. He has yet to find a term that describes the movement: as of now, he feels that there really is no good name for this style of cooking.

      More than any other single thing, Ferran Adria is known for the use of “foams” in cooking. While he is proud of his achievements with foams, he stressed that while appropriate in some circumstances, the real utility of foams is limited. He bemoans their ubiquity -- and wishes to not be blamed for others’ poor deployment of the concept. In the course of describing this and other techniques, Adria made a point of stating that using them should not be inferred as copying. Techniques and concepts are to be used and shared. He invited everyone to learn and harness whatever they found interesting, and to employ it in to their own pursuits.

      Another set of techniques discussed and demonstrated by the master and his assistant, Rafa Morales from Hacienda Benazuza, included three types of spherification. These included the use of calcium chloride (CaCl) and sodium alginate as well as the converse, and exploration of a new agent, gluconodeltalactone. The original combinations of alginate into CaCl for “caviar” production, and CaCl into alginate for larger “spheres” have chemistry-related limits as to what can be sphericized. In private correspondence, Harold McGee explained to me that Adria described encapsulating a mussel in its own juice. While this would make the dish technically an aspic, unlike conventional aspics it remains a liquid. Adria said that though gluconodeltalactone is very new, and they are just beginning to get a handle on it, he is very excited by it. He also demonstrated a machine for spherification on a larger scale than they had originally been able to do, as well as liquid nitrogen and freeze-drying (lyophilization) techniques. At the conclusion of his demonstration -- and thus the Conference -- the audience once again awarded him a standing ovation.

      While Adria’s appearance was the culmination of the conference, the energy it produced was not just because of his stature in the world of gastronomy -- it was also due to the excitement generated by the conference that preceded it. If there had previously been any doubt, Thomas Keller’s welcome of Adria was a clarion: Spanish cuisine has landed on North American shores and is finding a niche in the North American psyche. Spanish cuisine -- in its multifaceted, delicious entirety -- lives here, too.

      + + + + +

      John M. Sconzo, M.D., aka docsconz, is an anesthesiologist practicing in upstate New York. He grew up in Brooklyn in an Italian-American home, in which food was an important component of family life. It still is. His passions include good food, wine and travel. John's gastronomic interests in upstate northeastern New York involve finding top-notch local producers of ingredients and those who use them well. A dedicated amateur, John has no plans to ditch his current career for one in the food industry. Host, New York.
    • By docsconz
      About Jose Andres
       
      Throughout his career, Jose’s vision and imaginative creations have drawn the praise of the public, the press and his peers. José has received awards and recognition from Food Arts, Bon Appetit, Food & Wine, Saveur, the James Beard Foundation, Wine Spectator, and Wine Advocate. In addition, José has been featured in leading food magazines such as Gourmet as well as the New York Times, the Washington Post, Good Morning America, Fox Sunday Morning News with Chris Wallace, the Food Network, and USA Today.
       
      Widely acknowledged as the premiere Spanish chef cooking in America, José is a developer and Conference Chairman for the upcoming Worlds of Flavor Conference on Spain and the World Table at The Culinary Institute of America at Greystone, November 2 – 5, 2006.
       
      In 1993, Jose moved to Washington, DC, to head the kitchen at Jaleo. From there, Jose took on executive chef responsibilities at neighboring Café Atlantico and later Zaytinya. In July of 2003, Jose embarked on his most adventurous project to date with the opening of the minibar by jose andres at Cafe Atlantico. A six-seat restaurant within a restaurant, minibar by jose andres continues to attract international attention with its innovative tasting menu. In the fall of 2004, Jose opened a third Jaleo and Oyamel, an authentic Mexican small plates restaurant and launched the THINKfoodTANK, an institution devoted to the research and development of ideas about food, all with a view toward their practical applications in the kitchen.
       
      Every week, millions of Spaniards invite Jose into their home where he is the host and producer of “Vamos a cocinar”, a food program on Television Española (TVE), Spanish national television. The program airs in the United States and Latin America on TVE Internacional.
       
      Jose released his first cookbook this year, first published in English, Tapas: A Taste of Spain in America (published in the United States by Clarkson Potter) and shortly after in Spanish, Los fogones de José Andrés (published by Planeta). The book is an homage to Spanish cooking and to tapas, one of Spain's gifts to the world of good cooking.
       
      Jose Andres is passionate, intelligent, dedicated, witty and a fan of FC Barcelona.
       
      Jose has been a member of the eGullet Society since 2004.
       
      More on Jose Andres in the eG Forums:
      Cooking with "Tapas" by Jose Andres
      Vamos a Cocinar - cooking show with Jose Andres
      Jaleo
      José Andrés' Minibar
      Zaytinya
      Oyamel Cocina Mexicana, Crystal City
      Cafe Atlantico
       
      Jose Andres recipes from Tapas in RecipeGullet:
      Potatoes Rioja-Style with Chorizo (Patatas a la Riojana)
      Moorish-Style Chickpea and Spinach Stew
      Squid with Caramelized Onions
    • By gibbs
      With Modernist Cuisine I waited a couple of years and ended up with a copy from the 6th printing run the advantage of this was that all errors picked up in the erratta had been corrected in the print copy.  I am looking to get modernist bread soon and wondered if someone had purchased it recently to check or if someone knew of hand if they have printed any additional corrected runs 
  • Recently Browsing   0 members

    No registered users viewing this page.

×