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Modernist Cuisine: The Art and Science of Cooking

modernistcuisine.com

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Re: Modernist Cuisine: The Art and Science of Cooking

#61

Post by statnamara »

charlie0 wrote: post #60
cwizou wrote: post #32

Earlier quoted context omitted.

Yep, for those who have an air fryer, have a look at his air fries video : https://www.youtube.com/watch?v=yw--NLjZBNk He basically invented triple cooked fries at the fat duck (precooked at 70° celsius then fried twice, with airing/freezing steps in between), and it's a pretty close approximation of them done much simpler.

I've never had tripple cooked fries. What do they taste like?

They taste pretty much the same as any other fries, but the texture is really great. Crispy outside, fluffy inside.

Re: Modernist Cuisine: The Art and Science of Cooking

#63

Post by chongli »

tptacek wrote: post #54
Shadowmist wrote: post #39

Earlier quoted context omitted.

He also has combustion.inc which is a thermometer for nerds.

Which is a great product, for what it's worth.

Yes. I have one and I love it! Everyone I recommend it to balks at the price however.

Re: Modernist Cuisine: The Art and Science of Cooking

#64

Post by scolex »

giraffe_lady wrote: post #6

This came out at the end of my career as a serious professional cook and I have mixed experience with it. It's kind of an escoffier guide culinaire type deal for the 2000s. It documents & standardizes, or at least presents emerging conventions for, a huge range of techniques that were in use in certain kinds of restaurants in the preceding two decades. In terms of food like that you sit down and eat with other people…

Have you some recommendations for contemporary cookbooks or some that are just dated?

Re: Modernist Cuisine: The Art and Science of Cooking

#65

Post by 42772827 »

M4R5H4LL wrote: post #5

Is this an advertisement for a 5-cookbook set at $625? If I were a beginner, I would spend that money on a carbon steel pan, one Staub pot, a good kitchen and paring knife, one peeler, and I’d have some left for high-quality ingredients to experiment with myself. If I were more advanced, I would look into professional culinary institutes’ books. Everything in between is easily accessible on YouTube. An expensive book…

The book set has been circulating in very good PDF form for about 10 years.

Re: Modernist Cuisine: The Art and Science of Cooking

#67

Post by mattmaroon »

tptacek wrote: post #56
scarby2 wrote: post #29

Earlier quoted context omitted.

> Sous vide is still used quietly because it's a very practical technique with good results for certain protein preparations, and there are plenty of other useful bits of craft through the book. Similarly I guess mayo didn't exactly disappear from american cooking. I was reading the first part of your response and my mind was immediately going "but sous-vide is everywhere" It's one of those things that's just really…

Circulator eggs never made a whole lot of sense, because you already have a reference temperature to work from and so cooking any number of them is just a matter of setting a timer (do what the Ideas in Food people do and steam them). I can't remember the last time I circulated a steak. But we did a rib roast for Christmas, and I did that in the circulator, in advance, "for insurance purposes", and then cooked it off…

I still poach eggs in the shell in my Anova Precision Oven often. The 13 minute egg is pretty unbeatable.

I think the decline in sous vide use in commercial kitchens is largely just because befuddled health regulators pushed everyone toward CVAPs, which do the same thing without the plastic.

Now that I’ve got the APO, I cook nearly everything in it. I wish I could get a regular oven-sized version.

Re: Modernist Cuisine: The Art and Science of Cooking

#68

Post by mattmaroon »

giraffe_lady wrote: post #6

This came out at the end of my career as a serious professional cook and I have mixed experience with it. It's kind of an escoffier guide culinaire type deal for the 2000s. It documents & standardizes, or at least presents emerging conventions for, a huge range of techniques that were in use in certain kinds of restaurants in the preceding two decades. In terms of food like that you sit down and eat with other people…

I’m curious what did you find to not work as written? I’ve had no problems making any recipes out of it, but I’ve also not done so exhaustively.

The Modernist Cuisine At Home book was pretty practical for muggles and would probably be where I’d recommend people start if they’re just looking to make some stuff for sure though, the full series is more something you read.

Re: Modernist Cuisine: The Art and Science of Cooking

#70

Post by sleepybrett »

skyyler wrote: post #21
M4R5H4LL wrote: post #5

Is this an advertisement for a 5-cookbook set at $625? If I were a beginner, I would spend that money on a carbon steel pan, one Staub pot, a good kitchen and paring knife, one peeler, and I’d have some left for high-quality ingredients to experiment with myself. If I were more advanced, I would look into professional culinary institutes’ books. Everything in between is easily accessible on YouTube. An expensive book…

> If I were a beginner This book is not for beginners. It's not even for home cooks. Also, hilariously, there's a list of equipment provided in the version for home cooks. It's quite different from what you're suggesting to a beginner, because even the version of this book that is for home cooks is not for beginners.

I'd say it's not really for anyone
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