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Update!! --- the sale is still going on at Amazon as of Sunday (11/24) at 11:15am EST
Did anyone note the sale price on Modernist Cuisine today (maybe yesterday)? Amazon and Target dropped the set of tomes to $379!!!
This price looks like it will change after today...so get it ASAP!!!
By Kim Shook
I think about this subject fairly often, but especially when I am thinking about converting a slow cooker recipe to sous vide. While I love the texture and juiciness I get with sous vide, I find that I often want a sauce. And I have quite a few slow cooker recipes that I know have good sauces, but the meat tends to be a little on the dry side. Thus my ideas about converting. I thought this might be a topic with legs if other folks are having the same questions.
I'd like to make this recipe: Cranberry Pork Roast. I found a nice little pork loin roast (2.88 lb.) and have rubbed it with Penzey's Ozark seasoning and sucked it (family lingo for vacuum bagging). My thought is to sous vide it and make the sauce on the side and just serve it with/in/on top of the sauce. Advice? Thoughts? Warnings? Also, if you think that this is more of an IP thing tell me that, too. And, considering that the sauce is sweet, would you do it in steps in the IP?
Thanks so much!
GE is entering the SV field in an innovative way. They are doing a crowdfunding approach through one of their Innovation technology centers. The device itself is also innovative in that it uses a Inductive cooktop for the heating element with a wireless temperature sensor. It's also unique in that it does not include any type of water circulation.
Here's a link to the crowdfunding site: https://www.indiegogo.com/projects/paragon-induction-cooktop/
What does everybody think about this entry into the field? If nothing else it certainly shows that SV has gotten the attention of major appliance makers. A few weeks ago GE also announced that one of their new lines of stoves will have the same type of temperature control as this device uses so you can do SV on your stovetop.
I made the Creme Anglaise recipe from Myhrvold Modernist Cuisine - it did look curdled and lumpy coming out of the zip lock bag as described in the recipe.
I used my stick blender to smooth it out as instructed, but I think I blended it for too long, and it went from lumpy to smooth to watery. Did I make a fatal mistake of over blending the custard?
The recipe does not say how to blend or when to stop.
Hoping one of the gurus can give me guidance before I try this again.
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