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Modernist Cuisine; the $625 cookbook. - Page 10

post #136 of 233
one of the books should double as a cutting board, and the box should be a steam oven
post #137 of 233
Quote:
Originally Posted by mordecai View Post
that's smart why does someone under 25 have or want this?
I bought it for my sister who is in culinary school...Just haven't gotten around to giving it to her yet.
post #138 of 233
Uhhhh... what? Why would it make sense for a 30 year old to want this book but not a 24 year old?
post #139 of 233
Because for many 24 year olds that's a ton of money, not to mention a big thing to lug around the 7 or 8 more times you move over the next few years.
post #140 of 233
Quote:
Originally Posted by mordecai View Post
Because for many 24 year olds that's a ton of money, not to mention a big thing to lug around the 7 or 8 more times you move over the next few years.

Pffft
post #141 of 233
Quote:
Originally Posted by binge View Post
The question is, Matt: how does it compare to Gwyneth Paltrow's cook book?
I like this. A dramatic reading of Gwyneth Paltrow's cookbook:

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post #142 of 233
So, I'm making two things from here for dinner tonight, having made ten or so so far. All have worked pretty damn well, but some have been far less interesting than one might imagine.
post #143 of 233
I will be buying this book and intend to read a fair portion of it.
post #144 of 233
Quote:
Originally Posted by shibbel View Post
No kidding, I ruined a pan once with olive oil- scorched it, and couldn't clean it off for the life of me.

barkeepers friend and a steel wool pad. When i first had a gas stove, I got a pan really really hot, and I left a pan heating oil on it too long and the oil solidified forming a sort of glaze in my new all-clad pan. Regular cleaning couldn't hack it but with elbow grease and the above, I got it looking like-new after a while. It probably took me 30 minutes worth of scrubbing thouhg.
post #145 of 233
I hate SF and that i'm considering paying $625 for a cookbook.
post #146 of 233
matt, what proportion of the "book" is useful for the guy that's not planning on buying a centrifuge any time soon?
post #147 of 233
Quote:
Originally Posted by GQgeek View Post
matt, what proportion of the "book" is useful for the guy that's not planning on buying a centrifuge any time soon?
It's useful as far as technique, but the recipes are often less than all that tasty. Also, there is too much haute trash blanc for me.
post #148 of 233
I have to say. One of the things I really dislike is the necessity of seasoning by weight since so much stuff can't really be tasted until after the point of no return. I think that is kind of shitty.
post #149 of 233
Thread Starter 
Quote:
Originally Posted by iammatt View Post
I have to say. One of the things I really dislike is the necessity of seasoning by weight since so much stuff can't really be tasted until after the point of no return. I think that is kind of shitty.

What do you mean by this?
post #150 of 233
Quote:
Originally Posted by mm84321 View Post
What do you mean by this?
So many of the recipes are all about making various gels where you are required to mix the ingredients in one form and eat them in another. Liquids don't taste like solids, so tasting the liquid doesn't give you much of a good idea. Even worse, you are tasting them at one temp when you are eating at a different one. Even even worse, they often go through three phases before you eat. Basically, you can't salt a gel after it is set, because of texture, so you are kind of fucked. I'd say the vast majority of the recipes have some issue like this in them. For example, to make the mac and cheese, you make a form of processed cheese gel first, and this seasons the pasta, but the salt was way too high in the recipe for the gel, so the dish tasted like shit imo.
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