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Modernist Cuisine; the $625 cookbook. - Page 13

post #181 of 233
Quote:
Originally Posted by tattersall View Post
This is probably the most-used book in our house - I agree that it is fantastic. In the same vein I also recently picked up an old copy of Richard Olney's The French Menu Cookbook - it is wonderful, kind of old-fashioned in places, but a worthwhile addition to any cookbook library.

love simply french. one of the books i've learned the most from. But if you like French Menu Cookbook, be sure to find a copy of his Simple French Food. Seriously, if I had to name a single favorite cookbook of all time, that would be it. great recipes, but also a philosophy of cooking.
post #182 of 233
are you guys talking about this?
post #183 of 233
Quote:
Originally Posted by GQgeek View Post
are you guys talking about this?

that's the one, in a re-branded later edition (patty is bigger than joel these days, at least among cookbook buyers)
post #184 of 233
I don't have Simply French, rather The Complete Robuchon. I think I cook the most from that book (though Ad Hoc may come close), and I've had great luck.
post #185 of 233
Quote:
Originally Posted by iammatt View Post
It doesn't require anything but a blender. The stuff with stock was about the relationship of size of ingredients to time and flavor extraction (smaller is better) and with the advantages of using a pressure cooker.

If and when convenient, could you please post or send me the recipe or a photo of the page? I was hoping to find it on-line but haven't had any luck.
post #186 of 233
Quote:
Originally Posted by mordecai View Post
If and when convenient, could you please post or send me the recipe or a photo of the page? I was hoping to find it on-line but haven't had any luck.

Asking a good man like Young Master Matthew to commit copyright infringement. Shame! Shame on your house!
post #187 of 233
Quote:
Originally Posted by mordecai View Post
If and when convenient, could you please post or send me the recipe or a photo of the page? I was hoping to find it on-line but haven't had any luck.
Ok, some of the ingredients are odd-ish, but easy enough to find in LA or online. Take 200g of dashi, blend with .4g of agar powder and bring to a boil. Simmer three minutes, then add 1.5 softened sheets of gelatin. Put in blender and add 200g sea urchin roe and blend until smooth. Pour directly into the bowls in which you will be serving them, cover the bowls with plastic, without touching the liquid, and let sit in the fridge for at least 5 hours. To serve, slice some green onions, or even better japanese negi onions, toss them with a little yuzu juice and a little sesame oil. Place on top of the set gel, sprinkle with sesame and spoon some ponzu sauce over. The recipe for ponzu is something you can find pretty easily. Good stuff to have around.
post #188 of 233
Quote:
Originally Posted by iammatt View Post
Ok, some of the ingredients are odd-ish, but easy enough to find in LA or online.

Take 200g of dashi, blend with .4g of agar powder and bring to a boil. Simmer three minutes, then add 1.5 softened sheets of gelatin. Put in blender and add 200g sea urchin roe and blend until smooth. Pour directly into the bowls in which you will be serving them, cover the bowls with plastic, without touching the liquid, and let sit in the fridge for at least 5 hours.

To serve, slice some green onions, or even better japanese negi onions, toss them with a little yuzu juice and a little sesame oil. Place on top of the set gel, sprinkle with sesame and spoon some ponzu sauce over.

The recipe for ponzu is something you can find pretty easily. Good stuff to have around.

That'll make an interesting Mise en Place. Thanks!
post #189 of 233
I'm making this godforsaken hamburger on Sunday.
post #190 of 233
Quote:
Originally Posted by iammatt View Post
I'm making this godforsaken hamburger on Sunday.

doesn't it call for liquid nitrogen?
post #191 of 233
Quote:
Originally Posted by GQgeek View Post
doesn't it call for liquid nitrogen?
I don't believe so. You are really obsessed with that stuff. Huh?
post #192 of 233
Quote:
Originally Posted by iammatt View Post
I don't believe so. You are really obsessed with that stuff. Huh?

What are you talking about? I just thought I remembered that from a video in which they were discussing the burger...
post #193 of 233
Don't they sear the duck breast on a liquid nitrogen cooled surface?
post #194 of 233
Quote:
Originally Posted by KJT View Post
Don't they sear the duck breast on a liquid nitrogen cooled surface?
Wouldn't that just be freezing a duck breast? No, they chill the breast, I think on dry ice, then sear on a griddle it to render the fat while keeping the meat cold.
post #195 of 233
Quote:
Originally Posted by iammatt View Post
I'm making this godforsaken hamburger on Sunday.

Looking forward to hearing about the results of this one.
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