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Kitchen Tools

Discussion in 'Social Life, Food & Drink, Travel' started by mgm9128, Dec 29, 2011.

  1. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
     
    Last edited: Jan 3, 2012


  2. mgm9128

    mgm9128 Senior member

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    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.
     
    Last edited: Jan 3, 2012


  3. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Same amount of meat and bones, less time.
     


  4. GQgeek

    GQgeek Senior member

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    ^^ 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?
     


  5. foodguy

    foodguy Senior member

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    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.
     


  6. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
     


  7. mgm9128

    mgm9128 Senior member

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    How many quarts?
     


  8. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Six inches soft, but I am a grower.
     


  9. GQgeek

    GQgeek Senior member

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    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.
     
    Last edited: Jan 3, 2012


  10. mgm9128

    mgm9128 Senior member

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


  11. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    You go girl.
     


  12. mgm9128

    mgm9128 Senior member

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    You started it.
     


  13. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
     
    Last edited: Jan 3, 2012


  14. mgm9128

    mgm9128 Senior member

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    That sounds perfect. I'm assuming you're using a Kuhn Rikon?
     


  15. DerekS

    DerekS Guyliner

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    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.
     


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