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Modernist Cuisine; the $625 cookbook. - Page 3

post #31 of 233
2/24/11 at 2:58pm
Quote:
Originally Posted by KJT;4164758

I'll keep waiting. This site tracks the price changes: [url

that is a totally cool site. already bookmarked it.
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post #32 of 233
2/24/11 at 4:56pm
Best part about that site is the ability to set a price watch. Almost any product on amazon will eventually go down to it's lowest price a second time, so you can set it to email you when it hits that level again. Got an amazing deal on my last tv.
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post #33 of 233
2/24/11 at 5:11pm
Quote:
Originally Posted by KJT View Post
Best part about that site is the ability to set a price watch. Almost any product on amazon will eventually go down to it's lowest price a second time, so you can set it to email you when it hits that level again. Got an amazing deal on my last tv.

amazing. what'll you kids think of next?
btw, i'm not expecting the modernist to go close-out. it's a vanity publication and the guy certainly does not need the money. i think he'd rather keep an impressive price and sell fewer books than discount to sell a few more.
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post #34 of 233
2/27/11 at 3:54pm
Down to $467.62 now
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post #35 of 233
3/18/11 at 1:08pm
Another bump, just read an awesome article on this guy in the latest issue of Wired.

Definitely need this book, but getting it as a gift for my girlfriend as she's an amazing cook and a scientist.

Recently saw a cheaper setup for doing sous vide at home, and intrigued to try it now.
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post #36 of 233
3/18/11 at 8:04pm
Quote:
Originally Posted by xchen View Post
Recently saw a cheaper setup for doing sous vide at home, and intrigued to try it now.
I made the version out of Make magazine, and it has been working very well. IMO it's much better than most of the homemade versions which are basically putting a pid on a slowcooker.
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post #37 of 233
3/19/11 at 12:04pm
Quote:
Originally Posted by kwilkinson View Post
I made the version out of Make magazine, and it has been working very well. IMO it's much better than most of the homemade versions which are basically putting a pid on a slowcooker.

This one?

http://blog.makezine.com/archive/201...on-cooker.html
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post #38 of 233
3/19/11 at 12:07pm
Thread Starter 
Quote:
Originally Posted by KJT View Post

Oh my...this looks outrageous.

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post #39 of 233
3/19/11 at 2:33pm
Quote:
Originally Posted by KJT View Post

Yep, that's the one.
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post #40 of 233
3/19/11 at 2:38pm
Quote:
Originally Posted by mm84321 View Post
Oh my...this looks outrageous.
Trying this egg recipe via the bootleg sous vide in the video below right now.
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post #41 of 233
3/19/11 at 5:06pm
Pretty fun experiment. Looks like this type of sous-vide can produce decent results. I think my temp was slightly lower than recommended b/c my yolk was a little less set than those in the recipe. Pics Just yolk with white cleaned off: Cut open: Bread crumbed & pan fried: My photography skills aren't a match for those in that article, and I didn't deep fry the yolk. Also didn't egg wash and bread the yolk, just rolled it in regular bread crumbs. I ended up putting it on some toast, but didn't take any pictures because I was too busy eating. It had the consistency of a custard.
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post #42 of 233
3/19/11 at 5:36pm
Thread Starter 
Wow, nice job! Would you go out of your way to make it again? You've got me interested. Great photos, too.
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post #43 of 233
3/19/11 at 6:23pm
Quote:
Originally Posted by mm84321 View Post
Wow, nice job! Would you go out of your way to make it again? You've got me interested.

Great photos, too.

Ha - thanks. I've wanted to try the stove-top sous vide for a while, and this egg recipe was an easy intro.

I would definitely make it again, but would deep fry it like in the recipe. It'd be a fun thing to serve others.

Generally though, it's a hell of a lot quicker and easier to just poach an egg if you're going to put it on toast. Having the fried crunch all around the yolk would be great.
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post #44 of 233
3/19/11 at 6:35pm
Thread Starter 
Quote:
Originally Posted by KJT View Post
Ha - thanks. I've wanted to try the stove-top sous vide for a while, and this egg recipe was an easy intro. I would definitely make it again, but would deep fry it like in the recipe. It'd be a fun thing to serve others. Generally though, it's a hell of a lot quicker and easier to just poach an egg if you're going to put it on toast. Having the fried crunch all around the yolk would be great.
Poached eggs are a favorite of mine; I especially enjoy them served over roasted asparagus. That egg recipe reminds me of an "updated" version of the classic egg's benedict in a previous issue of Fine Cooking. Essentially you are poaching the eggs and bacon in a ball of plastic wrap, chilling, coating in english muffin crumbs, and then deep frying. http://www.finecooking.com/recipes/d...naigrette.aspx
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post #45 of 233
4/5/11 at 11:15am
Apparently, my copy will be here tomorrow. I am not holding my breath.
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