Modernist Cuisine; the $625 cookbook.

foodguy · Feb 24, 2011

Originally Posted by KJT;4164758

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

http://camelcamelcamel.com/Modernist-Cuisine-Art-Science-Cooking/product/0982761007[/url]

that is a totally cool site. already bookmarked it.

KJT · Feb 24, 2011

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.

foodguy · Feb 24, 2011

Originally Posted by KJT

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.

JohnGalt · Feb 27, 2011

Down to $467.62 now

xchen · Mar 18, 2011

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.

kwilkinson · Mar 18, 2011

Originally Posted by xchen

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.

KJT · Mar 19, 2011

Originally Posted by kwilkinson

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

mm84321 · Mar 19, 2011

Originally Posted by KJT

This one?

http://blog.makezine.com/archive/201...on-cooker.html

Oh my...this looks outrageous.

kwilkinson · Mar 19, 2011

Originally Posted by KJT

This one?

http://blog.makezine.com/archive/201...on-cooker.html

Yep, that's the one.

KJT · Mar 19, 2011

Originally Posted by mm84321

Oh my...this looks outrageous.

Trying this egg recipe via the bootleg sous vide in the video below right now.
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KJT · Mar 19, 2011

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.

mm84321 · Mar 19, 2011

Wow, nice job! Would you go out of your way to make it again? You've got me interested.

Great photos, too.

KJT · Mar 19, 2011

Originally Posted by mm84321

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.

mm84321 · Mar 19, 2011

Originally Posted by KJT

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

itsstillmatt · Apr 5, 2011

Apparently, my copy will be here tomorrow. I am not holding my breath.

Modernist Cuisine; the $625 cookbook.

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