Modernist Cuisine: The Art and Science of Cooking [Hardcover]
Nathan Myhrvold (Author), Chris Young (Author), Maxime Bilet (Author)
June 18, 2013
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17 comments:
Nathan Myhvold wrote a cookbook???
I thought he only spelled "bites" with a 'y'.
Fuck the revolution, bring on the apocalypse!
I got this for Christmas. I love it.
Ooops. Sorry, I got THIS for Christmas.
Much less expensive.
Still...super pricey for a cookbook. And I figure that a sous vide rig will be the same price as a crock pot in about two years, so I'll wait.
I made my own sous vide rig. You can do it for about a hundred bucks. I used a cooler (PID, relay, heating elements, pump) so I can sous vide entire beef tenderloins. My wife won't even go to a steakhouse any more :) Fantastic stuff.
I like the cookbook because it's beautiful and inspiring. I haven't used any literal recipes yet, but I'm definitely going to give that carmelized ketchup a shot one of these days.
This is on my list of things to try out as well:
Baking Steel
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Modernist Cuisine: The Art and Science of Cooking
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I've used an older (hence lower temp) crockpot for a single temp sous vide. (I already owned a vacuum seal system.) Works quite well, so I haven't gone for the DIY routine. But if you or I can do it for $100, someone can make thousands for $10 and sell them to us for $90.
Will these fucking science fair chefs just go away already?
If I had a crock pot that could hold a steady 131 F, there'd be no need to make a sous vide machine :)
Smear a well-marbled rib-eye with a little bit of beef demi-glace, drop in a few sprigs of fresh thyme and a pat of black truffle butter. Maybe just a pinch of alderwood smoked sea salt. Vacuum seal it. Sous Vide @ 131F for about 4 hours. Sear it on a hot cast iron skillet. Serve it with truffled mashed potatoes and some brussel sprouts with green apple, pecans, blue cheese, white wine. Heaven on a plate.
carmelized ketchup
I accidentally bought a case of tomato sauce instead of tinned tomatoes. And really, what are you going to do with that? I boiled down a few tins in a pot and at one point it burned and that was stirred in and it reduced to tomato sludge but not so thick as tomato paste and turned out to be the best catsup I ever tasted. I think commercial catsup adds sugar and vinegar and there you go, but regular sauce things too go well, bay leaf, onion, garlic, oregano, fennel, chile flakes and such.
$523 for a cookbook?
...and I agree. 90 bucks? Would have never even tried, though it is nice having a cooler sized model. Butcher up a PSMO, save the chain and scraps for cheesesteak sandwiches, and sous vide the rest. Woo Hoo!
bay leaf
I really like using ground bay leaf. Very fragrant. Don't have to fish it out.
For chile powder, I use equal parts Ancho, Chipotle, Guajilo. Good stuff!
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