At the end of this month (January 2022) Chris Young (Modernist Cuisine and ChefSteps Founder) will release a new cooking thermometer.
I've been recently playing around with trying to get this Mac and cheese recipe right. I know the goal in using sodium citrate is to create a cheese sauce that maintains it's "meltyness"/stability so I can produce a creamy Mac and cheese but I've tried to make this recipe 3 times now and every time it's a very congealed cheese sauce.
I followed the modernist cuisine recipe relatively closely and used 80% of the cheese weight in milk and 4% sodium citrate. So for this recipe, it was 185g of Liquid (half water, half 1% milk), 350g of cheese and 4% citrate.
I brought the milk and sodium citrate to a simmer and while simmering added cheese in batches and blended with an immersion blender. It was almost coagulating as I was mixing it with the pasta and after following instructions to bake it for 15-20 min it was very dried out
I've noticed that this has been happening most of the time when I use sodum citrite to make cheese sauces, they rarely stay saucy for very long. My gf said to me "why doesn't it keep it's consistency like the cheese sauce at taco dive" and that's when it hit me that i may be doing something wrong.
Is there something wrong with my process? any help would be appreciated!
Ho havuto la possi ikita di sfogliare Modernist Cuisine si quallo formato dai 6 libri che at home. Non so che dire sarò pazzo io ma penso una roba del genere deve essere disponibile per tutti gli appassionati e professionisti della cucina.
Il Primo libro sembra super interessante riguarda la storia della cucina e la sua scienza. Ma anche gli altri non scherzano. Magari alcune ricette (diciamo il 90% di quelle che ho visto) sono molto complesse. Ma il capire cosa succede al cibo a seconda delle tecniche utilizzate ecc.. È molto affascinante. Peccato il prezzo esorbitante ma forse (tra milioni di virgolette e sottolineato otto volte forse) giusto per la mole di dati ed esperimenti effettuati Sinceramente non vedo l ora di leggerlo.
Qualcuno di voi ne ha già avuto la possibilità?
Is there anything more in the "at home" version not already in the main book?
it has been removed from the iOS App Store, someone has an ipa file laying around?
Someone is willing to share the ipa file if they still have it? DM.
I can send MP in return when it becomes available…
Chris Young (Modernist Cuisine and Ex-ChefSteps Founder&CEO) has a created a new smart wireless thermometer with 8 temperature sensors in it, so you can also meassure and time the carryover cooking process (when the food continues to cook after beeing removed from the oven or somker).
"Modernist Cuisine" Smart Thermometer you get 30% off the price before the official launch.
Hi all, so I run a bakery and I’ve recently been reading modernist baking in which they advocate the use of modified tapioca starch and water glazed onto a bagel in order to insure the toppings (seeds, salt et cetera) stick to the bagel. It worked amazingly well and I was just wondering if there may be another alternative to modified tapioca starch (ideally one that’s plant based and less processed) that would work as well? and also what is the property of modified tapioca starch that enables it to find the seeds to the bagel?
I had no idea they were this big. Where are you supposed to put them? They won't fit on a normal bookshelf
Is there any educational sources where I can learn techniques (ie. knife skills) and the how/why of certain methods in cooking that you recommend?
On a different note, I've read that On Food and Cooking and Modernist Cuisine (non-home version) are great. Is there too much redundancy if I get both or should I get one over the other?
I have Modernist Cuisine at Home, and Modernist Bread. The original Modernist Cuisine was targeted towards restaurants, and as such, had recipes that required a combi oven. Does anyone here have it and have any renditions of recipes from it that work in the ARO?
Hi friends,
I've been putting together a list for Christmas presents for my wife. Over the last year she's changed her life style, gotten a lot more healthy, and as a result picked up cooking as a hobby.
I want to get her some books, but not cook books. More reference books like the ones I wrote in the title. Lately she's been going more 'off recipe' and I think she would get more value learning about the techniques and coming up with her own stuff.
Would you guys have any recommendations? Cheaper options are definitely more welcome too. Her first language is French and speaks English at a native proficiency - so recommendations in either language is perfect.
Other must have essentials would be cool too. She's got a cast iron pan. I wouldn't mind getting her some nice knives and stuff like that too.
So for a bit of background, I had surgery recently and took some time off of work. One of my coworkers recommended that I read Modernist Cuisine since him and I are both big home cooks. Although initially dismissive due to the sheer size of the text, I ended up thoroughly enjoying reading through all of the textual volumes (1-4) and skimming through the dedicated recipe sections (5-6). Now I'm left with wanting more recipes of the same style of cooking that perhaps use less equipment, and a deeper dive into the food science behind some of the cuisines I enjoy making.
There's the obvious option of Modernist Cuisine at Home, but much of the book seems to be rehashing a lot of the same food science that's in more thorough detail in the original Modernist Cuisine, and there's also the issue of shelling out another $100 on a cookbook. I've already gotten an immersion circulator and have used a couple of guidelines from the book to improve some recipes I already know, so I'm already planning on acquiring more equipment to make more of the recipes from the book. Let me know if I'm missing something and should try making some of the sous vide stocks and stuff first before simply diving into other recipes.
Hi there! So a few weeks ago I took a shot at Modernist Cuisine's recipe for 'Starch Infused Fries'. The idea is that one can achieve a new level of french fry bliss by adding a layer of potato starch. However I had an issue during steps 2-4 where the writers have you add the starch. I essentially ended up with globules of gelatinized potato starch that barely clung to the potatoes (both before and after the vacuum-sealed steaming step). What am I missing here?
Link to recipe: https://modernistcuisine.com/recipes/starch-infused-fries-2-2/
I'm currently finishing up a degree in engineering, and after some time in the industry (and a lot of time at school) I've decided that engineering isn't for me. I'm an avid cook, and think that the world of food science is fascinating and while I may not be suited for a kitchen, I would enjoy work that somehow involves food and being a part of the industry.
Does anyone know of labs or research kitchens similar to modernist cuisine that cook as well as study food? The work they do at modernist sounds fascinating, and I'm wondering if they would be my only option for that kind of career.
I really like the layout of the recipes in Modernist Cuisine. They're simple and make it easy to just glance and get a good idea about the steps involved. The only problem is they're kind of a pain in the ass to create from scratch on a computer.
Is there any kind of template or recipe generator available that would allow you to create Modernist Cuisine style recipes easily?
