1. Welcome to the new Styleforum!

    We hope you’re as excited as we are to hang out in the new place. There are more new features that we’ll announce in the near future, but for now we hope you’ll enjoy the new site.

    We are currently fine-tuning the forum for your browsing pleasure, so bear with any lingering dust as we work to make Styleforum even more awesome than it was.

    Oh, and don’t forget to head over to the Styleforum Journal, because we’re giving away two pairs of Carmina shoes to celebrate our move!

    Please address any questions about using the new forum to support@styleforum.net

    Cheers,

    The Styleforum Team

    Dismiss Notice

Modernist Cuisine; the $625 cookbook.

Discussion in 'Social Life, Food & Drink, Travel' started by mm84321, Feb 15, 2011.

  1. KJT

    KJT Well-Known Member

    Messages:
    1,302
    Joined:
    Feb 6, 2008
    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: [​IMG] Cut open: [​IMG] Bread crumbed & pan fried: [​IMG] 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.
     
  2. mm84321

    mm84321 Well-Known Member

    Messages:
    3,040
    Joined:
    Aug 2, 2009
    Wow, nice job! Would you go out of your way to make it again? You've got me interested.

    Great photos, too.
     
  3. KJT

    KJT Well-Known Member

    Messages:
    1,302
    Joined:
    Feb 6, 2008
    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.
     
  4. mm84321

    mm84321 Well-Known Member

    Messages:
    3,040
    Joined:
    Aug 2, 2009
    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. [​IMG] 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
     
  5. itsstillmatt

    itsstillmatt Well-Known Member

    Messages:
    14,384
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    Apparently, my copy will be here tomorrow. I am not holding my breath.
     
  6. impolyt_one

    impolyt_one Well-Known Member

    Messages:
    14,457
    Joined:
    Sep 6, 2006
    Location:
    The Temple of Jawnz
    I'll buy it for twenty five bucks if you don't like it. [​IMG]
     
  7. robin

    robin Well-Known Member

    Messages:
    12,416
    Joined:
    Dec 5, 2006
    Apparently, my copy will be here tomorrow. I am not holding my breath.
    Curious to hear your opinions on it after you get it.
     
  8. Stazy

    Stazy Well-Known Member

    Messages:
    7,194
    Joined:
    Sep 6, 2006
    Location:
    Toronto
    My order has shipped!
     
  9. xchen

    xchen Well-Known Member

    Messages:
    3,750
    Joined:
    Jul 26, 2007
    ^ Nice.

    Probably picking this up for my girlfriend for Christmas.
     
  10. NAMOR

    NAMOR Well-Known Member

    Messages:
    20,575
    Joined:
    Sep 3, 2010
    Location:
    Heavenly & Northstar
    Apparently, my copy will be here tomorrow. I am not holding my breath.
    My order has shipped!
    where did you guys purchase this from?
     
  11. pvrhye

    pvrhye Well-Known Member

    Messages:
    1,757
    Joined:
    Dec 23, 2010
    Location:
    화곡동 - Seoul
    Is 625 unheard of for a series of books?
     
  12. burningbright

    burningbright Well-Known Member

    Messages:
    1,586
    Joined:
    Mar 19, 2010
    Location:
    The City by the Lake
    http://www.walmart.com/ip/15051437?s...i_sku=15051437

    Thankfully, the more budget-minded shopper can now have access to scientific gastronomie cooking.

    Now Cletus and Horlene can finally learn how to sois vide their fishsticks instead of using that tired old convection oven.
     
  13. A Y

    A Y Well-Known Member

    Messages:
    5,592
    Joined:
    Mar 12, 2006
    Location:
    Southern California
  14. mm84321

    mm84321 Well-Known Member

    Messages:
    3,040
    Joined:
    Aug 2, 2009
    In case anyone missed Nathan Myhrvold's TV appearances promoting Modernist Cuisine: Charlie Rose: http://www.charlierose.com/view/interview/11562 Colbert Report: http://www.colbertnation.com/the-col...athan-myhrvold I didn't know he was a wonderkid: entered college (UCLA) at 14, and got his PhD in physics at 23 (Princeton). --Andre
    Seems like an affable fellow. I wanted to purchase a copy off Amazon this week, but unfortunately it's now out of stock. There's a seller offering a copy for $10,000, however. I hope Matt will be so kind to scan and upload all 2400 pages of his copy for us.
     
  15. kwilkinson

    kwilkinson Well-Known Member

    Messages:
    33,650
    Joined:
    Nov 21, 2007
    Location:
    Chicago
    It kinda makes me chuckle how many people who seem to have very little interest in cooking want this book. Not just on this site, but in general.
     
  16. Manton

    Manton Well-Known Member

    Messages:
    41,568
    Joined:
    Apr 20, 2002
    Location:
    In Hiding
    Apparently, my copy will be here tomorrow. I am not holding my breath.

    Why are you buying this?
     
  17. mm84321

    mm84321 Well-Known Member

    Messages:
    3,040
    Joined:
    Aug 2, 2009
    It kinda makes me chuckle how many people who seem to have very little interest in cooking want this book. Not just on this site, but in general.

    I think you'd have to have a slight interest in cooking to be willing to part with $500+ to buy the book. And even if you aren't a seasoned veteran in the kitchen, this book seems like a compendium of valuable information and knowledge for the aspiring chef--the aspiring chef, that is, with a bit of disposable income.
     
  18. itsstillmatt

    itsstillmatt Well-Known Member

    Messages:
    14,384
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    Why are you buying this?
    What do you mean? You aren't interested? Anyway, it was a birthday gift.
     
  19. Manton

    Manton Well-Known Member

    Messages:
    41,568
    Joined:
    Apr 20, 2002
    Location:
    In Hiding
    What do you mean? You aren't interested? Anyway, it was a birthday gift.

    I guess I'm not, but what I mean is, why you, of all people, who I would have figured to be even less interested if not downright disdainful.
     
  20. itsstillmatt

    itsstillmatt Well-Known Member

    Messages:
    14,384
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    I guess I'm not, but what I mean is, why you, of all people, who I would have figured to be even less interested if not downright disdainful.
    I don;t know why I would be disdainful, other than that it is already three times delayed. I might not like the food, but I figure the info will be kind of cool.
     

Share This Page

Styleforum is proudly sponsored by