or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Kitchen Tools
New Posts  All Forums:Forum Nav:

Kitchen Tools - Page 3

post #31 of 290
Quote:
Originally Posted by GQgeek View Post

nah those food saver bags are expensive. You can make up the difference within a couple years if you're going with something like the vp112, which you can get for $600 bucks. You don't have to get a BIG chamber sealer.
It's possible. I haven't cooked any of the recipes yet and have just been reading it like a regular book so far. I think the book is really interesting but I'm a huge nerd and I'm excited by the same kind of things as Myrvhold is. I think there's a lot of knowledge you can get in the book that you can't get easily in other places. Some of it is actually useful for cooking and some of it not. It's interesting to the right audience nonetheless.
The microbiology chapter is interesting and it doesn't contribute to your ability to cook something, but it is important imo.
I also think you know FAR more than the average or even above average home cook, and that probably makes it less valuable to you. Still, it's early days and I won't have time to really dig in to it until i come back frmo vacation.

No, the problem is the degree of masturbation and "look at me I am rich" ramblings and the fact that while the information is top notch, the recipes are not very sophisticated. Or, I should say that the recipes are sophisticated in the original sense of the word, but not very interesting as far as flavor goes. They never fail to use a complicated technique when a simple one would be better, nor fail to use a complicated technique when nothing at all is necessary. For the info on how to make a sphere or a foam or how to make your own freeze dried container for cup of noodles it is great. Srs.
post #32 of 290
Thread Starter 
Quote:
Originally Posted by foodguy View Post

guess what ms. fg got mr. fg for xmas. i'll let you know. i've got a chicken carcass in the fridge just waiting. so far, i've used it to cook wheatberries and ... oatmeal (it's got a warmer feature on it, so i can put the oatmeal on when i wake up ... take the dog for a walk and have breakfast when ig et back. revolutionary.
eta: we got a fagor electric ... my test kitchen manager did a piece a month ago testing all of them and this works great ... doubles as slow-cooker and rice cooker.

Sounds like you're having a good time with it. I wonder, since flavor extraction is more efficient with a pressure cooker, would that mean that you end up using less bones to produce the same flavor of more bones done conventionally? What about making large batches? I guess you're limited by the size of the unit. I have access to free veal and chicken bones, but it's often a bit cumbersome transporting 20lb bags of the stuff. But I always like making stock in large batches so I don't have to make it so often.
post #33 of 290
Quote:
Originally Posted by mgm9128 View Post

Sounds like you're having a good time with it. I wonder, since flavor extraction is more efficient with a pressure cooker, would that mean that you end up using less bones to produce the same flavor of more bones done conventionally? What about making large batches? I guess you're limited by the size of the unit. I have access to free veal and chicken bones, but it's often a bit cumbersome transporting 20lb bags of the stuff. But I always like making stock in large batches so I don't have to make it so often.

Same amount of meat and bones, less time.
post #34 of 290
Quote:
Originally Posted by foodguy View Post

guess what ms. fg got mr. fg for xmas. i'll let you know. i've got a chicken carcass in the fridge just waiting. so far, i've used it to cook wheatberries and ... oatmeal (it's got a warmer feature on it, so i can put the oatmeal on when i wake up ... take the dog for a walk and have breakfast when ig et back. revolutionary.
eta: we got a fagor electric ... my test kitchen manager did a piece a month ago testing all of them and this works great ... doubles as slow-cooker and rice cooker.

^^ 6qt is kinda small for stock, no?

And although everyone agrees with matt, I'd be interested in hearing your comments too! How much of a flavor difference is there really?
post #35 of 290
Quote:
Originally Posted by GQgeek View Post

^^ 6qt is kinda small for stock, no?

seems like it to me, too. but if it's faster, maybe i'll make more smaller batches. to tell the truth, i hardly ever make stock anymore. just don't make that many dishes where it's a big component.
post #36 of 290
I have a very large pressure cooker stock pot. Like FG I don't make a lot of stocks, but unlike him I do make a good deal of chicken stock. The pressure cooker really is good with this. No skimming either.
post #37 of 290
Thread Starter 
Quote:
Originally Posted by iammatt View Post

I have a very large pressure cooker stock pot. Like FG I don't make a lot of stocks, but unlike him I do make a good deal of chicken stock. The pressure cooker really is good with this. No skimming either.

How many quarts?
post #38 of 290
Six inches soft, but I am a grower.
post #39 of 290
Quote:
Originally Posted by iammatt View Post

No, the problem is the degree of masturbation and "look at me I am rich" ramblings and the fact that while the information is top notch, the recipes are not very sophisticated. Or, I should say that the recipes are sophisticated in the original sense of the word, but not very interesting as far as flavor goes. They never fail to use a complicated technique when a simple one would be better, nor fail to use a complicated technique when nothing at all is necessary. For the info on how to make a sphere or a foam or how to make your own freeze dried container for cup of noodles it is great. Srs.

Isn't that part of the point of the book? Showcasing modern techniques that haven't been explained/used much/at all in other books? I don't necessarily think it's bad that they showcase the new, even when it's sometimes unnecessary. I think that as people build up their skills, they'll be able to decide how/when to use a particular technique like we're doing discussing about pressure-cooked stock vs the way described in almost every other cook book.

I don't think it's a bad thing to see new techniques used in many different contexts, even if each course doesn't satisfy your discerning palate. There are thousands of books that discuss traditional techniques already.

I doubt anyone will finish reading MC and do everything the MC way all the time.
post #40 of 290
Thread Starter 
Much of the information provided in Modernist Cuisine should be disregarded due to the nature of Nathan Myhrvold's less than refined palate.
post #41 of 290
Quote:
Originally Posted by mgm9128 View Post

Much of the information provided in Modernist Cuisine should be disregarded due to the nature of Nathan Myhrvold's less than refined palate.

You go girl.
post #42 of 290
Thread Starter 
You started it.
post #43 of 290
Quote:
Originally Posted by mgm9128 View Post

You started it.

I know you are but what am I?

To answer your question, it is 12 liters which is sufficient for 5 liters of stock. Remember, with low evaporation you need less water. To make 5 liters of stock, you really only need 5.25 liters of water.
post #44 of 290
Thread Starter 
Quote:
Originally Posted by iammatt View Post

Quote:
Originally Posted by mgm9128 View Post

You started it.

I know you are but what am I?

To answer your question, it is 12 liters which is sufficient for 5 liters of stock. Remember, with low evaporation you need less water. To make 5 liters of stock, you really only need 5.25 liters of water.

That sounds perfect. I'm assuming you're using a Kuhn Rikon?
post #45 of 290
I came to this thread with excitement on sharing my new purchase of a kitchen aid mixer and pasta making attachments. I feel like the guy who showed up to a black tie ball in a toga. WTF man.

I literally have no fucking clue what is being discussed.
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Kitchen Tools