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

N2O makes for a wicked MR, particularly when it is unexpected.

I thought you were meant to drink it, not sniff the bubbles.

  • Like 1

Share this post


Link to post
Share on other sites

Tonight, just for fun, I went with one silver cylinder and one gold, as encouraged by Dave Arnold.  Not bad (and I didn't spill it) but I sort of think I prefer either all silver or all gold.

 

The night before I had liberal Soave but uncarbonated.  It sort of depends upon the food.

Share this post


Link to post
Share on other sites

A possibly interesting anecdote:  last night I was enjoying my MR with a baguette, apple (granny smith), and cheese.  At one point I mistakenly grabbed a pressure vessel that had not yet been carbonated (or whatever your vapors of choice).  Horrible flat stuff, it was all I could do to choke it down.

 

The glass, that is.  The rest of the vessel soon enough became MR.

  • Like 2

Share this post


Link to post
Share on other sites

"someone I know"  who might live "nearby"  MR's some dryish white from a box  [ed.:  :blink: ]

 

it was ice cold on a warm day, they said 

 

and the fizz took over and was OK

 

that's the story Im sticking to

 

TJ's 3 L   $$  11  in MA

 

probably cheaper near you.

Share this post


Link to post
Share on other sites

This perhaps could go almost without saying, but MR is not nearly as efficacious when prepared with previously used cylinders, no matter your vapor of preference.  Ask me how I know this.

  • Like 1

Share this post


Link to post
Share on other sites

i make it a point to remove used cylinders immediately from the M.R. prep. area.

 

I have yet to be disappointed by this plan.

Share this post


Link to post
Share on other sites

Now that I have a PureFizz, I’m ready to join the MR fan club. 

 

I’ve now tried it once with Monsieur Rotuts’ preferred TJ cuvée with okay but underwhelming results.  I saw lots of little bubbles but somehow they didn’t register on the palate, if that makes sense.  A bit of a sour flavor.  Luckily Santa also gave me a few boxes of the CO2 cylinders so I’m ready to try again.

 

My PureFizz came with minimal directions on the packaging and a few tips in the enclosed “recipe” book.  I learned more from reading here and in MC but still have a few questions.

 

According to the PureFizz info, the bubbles get smaller the more you shake the bottle. Has anyone worked out the optimal number of shakes?  I got very small bubbles but no bubble sensation in the drinking, so perhaps I was over-enthusiastic.

 

PureFizz also says that the more you let the bottle sit, the fizzier it gets.  How long do others let it rest after adding the CO2?  MC recommends an hour, but from what I’ve read here, no one waits that long for MR.

 

Also wondering if the “sour flavor” is a matter of finding the right still wine for my palate, or is it something in my technique?

 

I do not own a Baccarat flute. Perhaps that is the problem.

 

 


Edited by LindaK correct formatting (log)

Share this post


Link to post
Share on other sites
10 minutes ago, LindaK said:

I do not own a Baccarat flute. Perhaps that is the problem

:D:D:D

 

Did you taste the wine pre-Fizz?  I would recommend using a wine that you know you enjoy.  I usually go with a dry rosé because the pink bubbles look especially festive.  I haven't done carefully controlled studies but when I've stored the Fizzed product in the fridge for a couple of hours, I thought the bubbles were finer.  But as you have noted, do we really have that sort of time on our hands?????  Of course, I defer to M. Rotuts on all of the above.

 

A side note.  Over the summer, I was thinking it would be nice to have a spare PureFizz bottle and looked into buying a second unit as a spare.  My, but they were hard to come by and pricy, too!  Just the other day, I broke down and ordered one of these SodaPlus units.  I bought an Amazon Warehouse deal (slightly damaged packaging) for ~ $50, including a box of 10 chargers.   It arrived yesterday and except for the 1.2L container, everything is identical to the PureFizz, down to the wording of the manual.   Haven't used it yet.

Share this post


Link to post
Share on other sites

Blue, I don;t know where Santa found the PureFizz. Good to know about SodaPlus if I decide that I need a cold canister available at all times!

 

I thought the wine was fine pre-fizz, but the flavor had changed with addition of CO2.  I'm going to try getting it colder too, maybe the hour in the fridge wasn't enough.


Edited by LindaK correct formatting, remove admin comment (log)

Share this post


Link to post
Share on other sites

this is what I have :

 

http://www.amazon.com/Mastrad-A01900-Purefizz-Soda-Maker/dp/B00FKVRY1M/ref=pd_sxp_redirect

 

he SodaPluss looks very similar, and might be made by the same company.  It also larger.  my PZ holds 750 cc

 

same a my TJ's

 

indeed try a white you would like to drink flat.

 

keep the wine and container very cold.  I add very cold wine to the bottle and that's been in the freezer.

 

I sometimes them lay the full PF on its side after I charge it up.

 

I think it can handle two CO2 charges.

 

and yes, not just MR, but Life tastes better w Baccarat

 

Ive given up on my B's flute collection for MR

 

I use the Gin and T 'Rotary' 'bar' glass.  less trips to the PF

 

enjoy !

 

P.S.:  just remember that M.R. is not just a Personal Beverage, Its a P.B.++

 

568566912841d_surprised.gif.8bc59ad754c5

 

so make it your Own !

 

I might be having some MR soon, myself !

 

xD


Edited by rotuts (log)
  • Like 1

Share this post


Link to post
Share on other sites
4 hours ago, LindaK said:

Now that I have a PureFizz, I’m ready to join the MR fan club. 

 

I’ve now tried it once with Monsieur Rotuts’ preferred TJ cuvée with okay but underwhelming results.  I saw lots of little bubbles but somehow they didn’t register on the palate, if that makes sense.  A bit of a sour flavor.  Luckily Santa also gave me a few boxes of the CO2 cylinders so I’m ready to try again.

 

My PureFizz came with minimal directions on the packaging and a few tips in the enclosed “recipe” book.  I learned more from reading here and in MC but still have a few questions.

 

According to the PureFizz info, the bubbles get smaller the more you shake the bottle. Has anyone worked out the optimal number of shakes?  I got very small bubbles but no bubble sensation in the drinking, so perhaps I was over-enthusiastic.

 

PureFizz also says that the more you let the bottle sit, the fizzier it gets.  How long do others let it rest after adding the CO2?  MC recommends an hour, but from what I’ve read here, no one waits that long for MR.

 

Also wondering if the “sour flavor” is a matter of finding the right still wine for my palate, or is it something in my technique?

 

I do not own a Baccarat flute. Perhaps that is the problem.

 

 

 

 

Welcome to the group!  Uncorked by Gerard Liger-Belair Princeton University Press, 2013 is a fine treatise on the science of bubbles, and a good place to start.  And a nice place to end up.  Recommended by Dave Arnold and by me.  Gerard Liger-Belair does not use a flute!  But rather a goblet.  I would add, a large goblet.  Mine are of course Baccarat.

 

Bubbles increase in size the further they travel towards the surface.  If you desire larger bubbles maximize this distance.  But possibly you're just not getting enough carbonation.  I chill my wine in the freezer.  Though sometimes it gets too cold and starts to turn to slush.  I don't use a PureFizz, so cannot offer specific recommendations.

 

By the way, cylinders are cheaper by the case.  This is what I buy (and I can recommend the company):

http://www.creamright.com/product/SODA-360-KAY.html

 

Just for fun I might use a flute tonight.

  • Like 1

Share this post


Link to post
Share on other sites

As an experiment tonight I made a one CO2 cylinder MR.  Not to save expense, mind you, as of course you know I purchase cylinders by the hundreds.  Even though I am not always as profligate as to make the full Modernist Cuisine three cylinder recipe.

 

I guess one might call this MR cremant.

 

Obviously one can make MR to taste, depending on one's vapors of choice and how happy one wants to be.  As I recall Dave Arnold favors a ratio of something like 3:2.

 

  • Like 1

Share this post


Link to post
Share on other sites

ive settled on one cylinder / 750 cc of substrate.   I tried 2 but it was too fizzy for me.

 

they only key Ive seen is that everything should be very cold.

 

PS   I wonder what's going on with the pure fizz :

 

http://www.ebay.com/itm/like/111552425969?lpid=82&chn=ps&ul_noapp=true

 

http://www.amazon.com/dp/B00FKVRY1M/?tag=soda-maker-20

 

this looks to me to be the same thing more or less :

 

http://www.amazon.com/gp/product/B00CEAPDME/ref=pd_lpo_sbs_dp_ss_2?pf_rd_p=1944687582&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00FKVRY1M&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0PCEPDY5GWJKW4K3TP01

Share this post


Link to post
Share on other sites

Be interesting to get a nitrous oxide cylinder for the MR.

Share this post


Link to post
Share on other sites

what would you be looking for, i.e. in a fizzy drink   vs  whipping cream ?

Share this post


Link to post
Share on other sites

Fizzy drink with a bit of polypharmacy

  • Like 1

Share this post


Link to post
Share on other sites

Ah  Yes.  PolyPharmacy.

 

well    your not going to get anything out of the N2O with the fizz.

 

not from personal experience    

 

but some time ago I was familiar with Uptake and Distribution.

 

not going to happen here re N2O

 

but Id try it to see if the Fizz has other interesting properties if I had a cartridge or two of Cream-Whip

Share this post


Link to post
Share on other sites

This time I intended to make a 1:1 batch of MR.  I looked and looked but could not find my nitrous oxide.  I know I have several boxes somewhere.  I hate when I misplace essential kitchen staples.  So, sadly, tonight's MR ended up all carbon dioxide.

 

Life could be far worse.

 

Share this post


Link to post
Share on other sites

Now studying wine formally, I have come across MR as it is referred to in the wine world: Pompe Bicyclette.


Edited by nickrey (log)

Share this post


Link to post
Share on other sites
On 4/20/2016 at 1:06 PM, rotuts said:

Ah  Yes.  PolyPharmacy.

 

well    your not going to get anything out of the N2O with the fizz.

 

not from personal experience    

 

but some time ago I was familiar with Uptake and Distribution.

 

not going to happen here re N2O

 

but Id try it to see if the Fizz has other interesting properties if I had a cartridge or two of Cream-Whip

 

Not so sure you won't get a little buzz from inhaling the headspace prior to a sip.

 

I like to think that one would.

 

But you do have a point about U and D.

 

Share this post


Link to post
Share on other sites
On 6/14/2015 at 11:12 PM, JoNorvelleWalker said:

A possibly interesting anecdote:  last night I was enjoying my MR with a baguette, apple (granny smith), and cheese.  At one point I mistakenly grabbed a pressure vessel that had not yet been carbonated (or whatever your vapors of choice).  Horrible flat stuff, it was all I could do to choke it down.

 

The glass, that is.  The rest of the vessel soon enough became MR.

 

 

  Ok so what exactly is the point here? To make crappy wine somehow drinkable? And to get the drinker drunk? I know carbonation enhances people's reaction to alcohol. Why not just buy a good, drinkable wine? Isn't this on par with adding bubbles to coffee to get the caffeine high faster? Crappy wine is crappy wine. Is this a budget issue? 


Edited by MetsFan5 (log)

Share this post


Link to post
Share on other sites
1 hour ago, MetsFan5 said:

 

 

  Ok so what exactly is the point here? To make crappy wine somehow drinkable? And to get the drinker drunk? I know carbonation enhances people's reaction to alcohol. Why not just buy a good, drinkable wine? Isn't this on par with adding bubbles to coffee to get the caffeine high faster? Crappy wine is crappy wine. Is this a budget issue? 

 

 

That's more than two years ago and I don't remember what the wine in question was.  But it wasn't good.  Particularly when I was expecting it to be carbonated.  Ever been served a flat coke?  I was trying several different vintages to see which carbonated best.

 

My go to white wine is Folonari Soave -- wonderful wine -- carbonated or not.  It is a great budget wine.  Eternal thanks to Eric Asimov.  I do not carbonate my wines to get drunk.  Getting drunk has never been a challenge.  Upperclassmates charged only a modest markup.*  Funny I was just having this conversation with a visiting collage friend over dinner this evening.

 

But yes, I confess this is a budgetary issue.  In my pensionary years I cannot afford vintage Grand cru at every meal.

 

 

*Technically speaking they charged only Pennsylvania State Store prices but they purchased in volume out of state.  Let's hear it for free enterprise.  I trust the statute of limitations has run out.

 

 

  • Like 4
  • Haha 1

Share this post


Link to post
Share on other sites

  • Similar Content

    • By TdeV
      I'm thinking that one isn't supposed to add salt to meat which is about to be sous-vided. I have no idea from whence the idea came, nor whether it's correct.
       
      Also I'm thinking that raw onion is ok in the sous vide bag, but not raw garlic (because it imparts a harsh flavour).
       
      Either of these impressions have value?
    • By Fabio
      Last year I had dinner at Belcanto in Lisbon and one of the dishes featured a "tomato water snow" or "tomato water cloud" (translated from the original Portuguese: "Nuvem/neve de agua de tomate") that I'm trying to replicate without success. Imagine a thick and solid foam of tomato water that immediately liquefies when you put in your mouth. The cloud was atop smoked fish and olive oil was drizzled over it.
       
      I whipped a mixture of tomato water and albumin powder (2 tsp albumin, 2tbsp tomato water) along with a pinch of cream of tartar, getting to the stiff peaks point after some effort. Trying to dehidrate the foam even as low as 150F didn't work; the foam collapsed. I then tried the savory meringue approach with some sugar and salt. The result was indeed a meringue that tasted like tomato but completely different from what I had at Belcanto. What am I missing? I've attached a photo of the dish so you can see what the cloud looks like.
       
      Thanks!
       

    • By johnathanlee
      Recently I had the unforgettable experience of dining at Andoni Luis Adurizis’s restaurant, Mugaritz and had to buy one of his cookbooks, "Mugaritz".  One of his many innovative recipes is “Edible Stones”.  This makes use of kaolin, an edible clay sometimes sold as “Agalita”.  A slurry is made using Agalita and Lactose to which is added food colouring.  Boiled baby potatoes are skewered, dipped, and allowed to dry in the oven.  They are served with real rocks to maximize what has been described as the culinary equivalent of  trompe-l'œil. Guests of course are not to see the process or the skewered potatoes drying so as not to ruin the surprise. I have attached some pictures showing my results which, although visually not exactly like the real stones, were texturally and by weight,  reasonably convincing. 
       
      Now that I have served them at a dinner party, I am left with a large amount of Agalita!  I am hoping there are some modernist chefs out there with more ideas for my remaining Kaolin.
       
       




       
    • By ProfessionalHobbit
      I had completely forgotten about our dinner there in December. 
       
      Anyone who is a serious eater here on eGullet needs to come here soon. Highly recommended. @MetsFan5 - here is one place you might love over Gary Danko. You too @rancho_gordo.
       
      I'll let the pix speak for themselves...
       

       

       
      Horchata - Koshihikari rice, almonds, black cardamom, cinnamon.
       

       
      Scallop chicharrón, scallop ceviche, crème fraîche.
       

       
      Jicama empanada, shiso, pumpkin, salmon roe.
       

       
      Smoked mushroom taco with pickled wild mushrooms.
       

       
      Dungeness crab tostada, sour orange segments, sour orange-habanero salsa, Castelfranco radicchio, tarragon.
       

       
      Pineapple guava sorbet
       

       
      Fuyu persimmon, habanero honey, tarragon
       

       
      Tasmanian trout ceviche, dashi, Granny Smith apple
       

       
      Aguachile, parsnip, red bell pepper
       

       

       
      Black bean tamales steamed in banana leaves, with salsa on the side
       

       
      Smoked squab broth, pomegranate seeds, cilantro flowers
       

       
      Tres frijoles with sturgeon caviar, shallots and edible gold leaf
       

       
      Black cod, salsa verde, green grapes
       

       
      Wagyu beef, pickled onion
       

       

       
      Smoked squab breast served with spiced cranberry sauce, quince simmered in cranberry juice, pickled Japanese turnips and charred scallion, and sourdough flour tortillas
       
      Yes, it's the same squab from which the broth was made.
       

       

       

       
      And now the desserts:
       

       
      Foie gras churro, with foie gras mousse, cinnamon sugar, served with hot milk chocolate infused with cinnamon, Lustau sherry and coffee.
       
      By the time I remembered to take a pic, I'd eaten half of the churro. Dunk the churro into the chocolate.
       

       
      Dulce de leche spooned atop pear sorbet with chunks of Asian pear, macadamia nut butter
       

       
      Pecan ice cream, candied pecans, shortbread cookie, apples, clarified butter
       
      The cookie was on top of the apples. Break the cookie and spoon everything over.
       

       
      Cherry extract digestif, vermouth, sweet Mexican lime
       
      We'll definitely return. I'm an instant fan.
       
      Prepaid tix were $230 per person, plus there were additional charges due to wine pairings. It's worth every cent you'll spend.
       
      Californios
      3115 22nd Street (South Van Ness)
      Mission District
       
    • By benjamin163
      Hello,
      I love cooking my pulses and beans and have used a pressure cooker, slow cooker and top stove to do so.
      However, the results often vary due to my carelessness.
      I enjoy the results of sous vide and wonder whether cooking beans and pulses sous vide would make them deliciously tender without falling apart and going mushy.
      I have looked up a few recipes but the temperatures vary enormously.
      I'm wondering if there's a more scientific approach. Like, at what temperature do the walls of a pulse break down without breaking apart? 
      And does the amount of water the pulses are steeped in matter?
      I'm gathering that pre-soaking is no longer the necessity it once seemed.
      So I'd love an understanding of the optimum temperature to get fluffy, unctuous beans without the mush.
      Any help or opinions greatly received.
  • Recently Browsing   0 members

    No registered users viewing this page.

×