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Sous Vide and Modernist

Jacob,
Hi I've been considering buying "Modernist Cuisine" just wondering your opinion on Sous Vide especially at home. Does it really make that big of a difference in flavor? what is your opinion on the foams and centrifuge cooking? and food processing ingredients now being used at home? do you think this is all really the way of the future? can a home Sous Vide and home Vacuum sealer do the job that a professional kitchen set up can? I guess over all I'm just wondering if you think the home cook has any business getting into all this? Thank you, Eric

Comments: 83

homework: starches- polenta

Have been going through the podcasts and learning a lot of great stuff. Thank you chef for all the effort you are putting into the courses. Got through starches last night, and figured as I have never made polenta it would be a good learning experience! For a cheese, I used parm, topped it with Sauted onions,garlic tomatoes and mushrooms. Deglazed the pan with balsamic viniger. And then drizzled a touch of white truffle oil. It really didn't look anything special, but was quite tasty

Comments: 7

My new toy

Just got that this morning with a 1/2" die replacement for the 3.8" that comes standard. Can't wait to get home and install it.

Comments: 7

Marc Vetri: Advice to Young Chefs

http://www.huffingtonpost.com/marc-vetri/advice-young-chefs_b_1939356.ht...

Comments: 2

Kinda got busy today

1. Made a crockpot full of beefstew.
2. First attempt at vegetable stock using cut ends and scraps, got 3... 2 cup bags full.
3. Made a butternut squash soup, roasted carrots,celery,sauteed onions garlic, added spices and 1/4 heavy cream
and attacked with an immersion blender, Tastes good, chest is bulged out.

Comments: 3

Who's online?

Jacob,
Back in the days of FCS, at the bottom of the forum pages, you had a list of the members that were online at any given time.
Being in a different time zone, I'm usally online when most members are not. This leads to a certain feeling of "lonliness" and isolation. (;_;)
Will you consider bringing this function back? Apart from allowing me to wipe away the tears, it also has the advantage of quick responses and communication between members who are online at the same time.

Comments: 8

Individualing wrapping...or not?

I recently started a new job at a pretty awesome chez panisse style restaurant (cali cuisine). As in all other kitchens I have worked in, individually wrapping all proteins' - mainly steaks - is my immediate reaction..............except, not here. They leave all steaks unwrapped on a perf pan with parchment placed on top of the meat semi tight. The reasoning being that when in plastic the meat becomes slimier and smells quicker, which, confuses me because I always believed that oxidation happened much quicker than any foul smell or slime appear. I have also always wrapped my steaks/seaf

Comments: 7

Cooking Multiple Items At Once

Hey there,
As I continue to learn more and more I'm wondering if I can get some pro advice on cooking multiple items on the stove top at once in different pans. Seems like I can't juggle yet. Usually burn something, or don't time it right. Any advice? great site here Jacob thank you!

Comments: 6

Corned Beef

Does anyone out there corn their own beef? If so, please share your recipe and technique. The store bought stuff is such a disappointment.

Comments: 15

Sticky Stainless Problem

As some of you know I made the leap to stainless a few months ago with my purchase of a set of Updates. In almost every way they are so far superior and I love them, but I'm still struggling with one technique I never had trouble with using my cheater Calphalon nonstick. When I want to crisp something up like potatoes or Corned Beef Hash (yea, I love the stuff) I can't for the life of me get a nice crisp on it without sticking and sometime lightly burning it, even when laying down a thin coat of 50/50 for lubricant.
Thoughts?

Comments: 10

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