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Modernist Cuisine; the $625 cookbook. - Page 9

post #121 of 233
post eet.
post #122 of 233
Quote:
Originally Posted by iammatt View Post
Hey fg-

I'm having trouble parsing what they say about braising and using the broiler. Can you read that section, really just page 99 in volume 2, and explain what they are suggesting. They say to put the covered pot on low heat and under the broiler. I'm confused. How do I do this?

What's confusing about it? Put the lid as close to the element as you can get it and that's about it 
post #123 of 233
Quote:
Originally Posted by Stazy View Post
What's confusing about it? Put the lid as close to the element as you can get it and that's about it 

The problem is that the broiler usually only works on high temperatures.
post #124 of 233
Quote:
Originally Posted by Stazy View Post
What's confusing about it? Put the lid as close to the element as you can get it and that's about it 
Well, the combination of a low flame and close to the broiler is tough in my oven, since I don't have burners in there. The question, I guess, is whether the two are options, either burner or broiler, or what percentage should be done on one, and what percentage should be done on the other. Since he also suggests using clay, it is a little hard to check as things are going along. On the other hand, maybe I can't read. Edit: also what Kyle said.
post #125 of 233
Quote:
Originally Posted by mordecai View Post
post eet.

Quote:
Originally Posted by kwilkinson View Post
The problem is that the broiler usually only works on high temperatures.

Here, I just took a shitty iphone pic of the page in question:
Page 99
post #126 of 233
sounds to me like they're using an electric oven, where the broiler is located in the top of the oven. and it does sound like they're wanting to braise it under fairly high heat. this isn't necessarily wrong. i've posted here before about experiments braising big cuts at 450 degrees for many hours. works amazingly well as long as you keep an eye on it, particularly at the end. (funny julia child story: the first time she tried it, she called and said it was great, but "it's not the kind of recipe where you want to take the dog for a walk .")
post #127 of 233
Quote:
Originally Posted by Stazy View Post
Here, I just took a shitty iphone pic of the page in question:
Page 99
Yeah, that's it. He says cook over low heat under a broiler. That doesn't make much sense, though I suspect food guy is correct and the idea of cooking it under the broiler closed makes sense in keeping with his other comments about braising. It just doesn't make sense when combined with over low heat.
post #128 of 233
it seems like he's saying cook in low heat in a broiler if you have a broiler where the heat elements are on top (to simulate the effect of coals). otherwise cook on stovetop?
post #129 of 233
Quote:
Originally Posted by foodguy View Post
no puedo! they recalled their review copies and i'm on the wait list for my own.
The bastards!
post #130 of 233
actually, i've never heard of anyone doing that. none of the TFL books. not the fat duck either. on the other hand, i've never heard of a $600 cookbook.
post #131 of 233
Unboxing pr0n:



According to their blog, 6000 sets have been printed, and 4500 have been delivered.

--Andre
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post #132 of 233
$600 and it's spiral bound?????
post #133 of 233
Quote:
Originally Posted by Manton View Post
$600 and it's spiral bound?????
No, only one of the volumes is spiral bound, but that volume is also waterproof and stainproof made for use in the kitchen. The others are hardcover.
post #134 of 233
Quote:
Originally Posted by iammatt View Post
that volume is also waterproof and stainproof made for use in the kitchen.
that's smart
Quote:
Originally Posted by Stazy View Post
Here, I just took a shitty iphone pic of the page in question: Page 99
why does someone under 25 have or want this?
post #135 of 233
Quote:
Originally Posted by mordecai View Post
why does someone under 25 have or want this?
fucking foodies.
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