Search results

Takes a bit of practice and uses a reverse spherification technique. Basically sodium alginate reacts with calcium lactate (don't worry - both are harmless :smile:) to create a gel that surrounds the mojito.

One of the most fun and interesting 'cocktails' I ever made

Sous Vide Salmon with Fresh Green Beans. Start out the week healthy in order to not feel so guilty when Thursday and Friday are pizza!

Well they know if they don't show up on time, we will start without them and they'll miss out on some amazing champagne!

I've had the VacMaster VP112 Chamber Vacuum for about 18 months and generally love it. I'm a home cook so I use it a few times a week with a bit of heavy usage once a month. A couple weeks ago as I was sealing some chicken for a sous vide preparation I heard a loud pop. When I went to examine...

Oh yes, I'm well aware of my craziness :smile:

Thanks! I wasn't aware of the time math feature. That should help when things don't go according to plan. I end up trying to do math in my head when things are going quicker or slower than planned...and after a couple glasses of wine that's not always easy.

An expert I am not. Just a good direction follower. Modernist cooking isn't all that difficult once you get past the weird ingredients. It's just a bit more precision in terms of weighing things out and a few pieces of equipment. Give it a shot :smile:

It's usually only six to eight people, but I tend to have a lot of components. Here's what I did for NYE last year. You can see the spreadsheet at the top. December 31, New Year's Eve

These spreadsheets are how I manage my dinner parties and I'm looking for an easier way. Thanks!

Just made my most epic dinner party ever last week. Spent nearly 4 days working on different components using a giant excel spreadsheet to keep track of things. Does anyone out there have a good planning app or method to keep track of what needs to be done in terms of prep and during service...

Hello everyone. Just found this forum and love the content and friendliness of everyone so far. Living in Ohio and working my way through Modernist Cooking and anything by Thomas Keller. Really interested in trying new techniques, ingredients, etc. I love a challenge. Also interested in...

Where to buy I found a pretty good source: Transglutaminase From here it's about $25 for 3.5oz and you don't use a lot so it lasts for a long time.

Chestnut Stuffed Chicken It was actually really tasty. I was worried about the bonds holding, especially since the Chicken mousse was really wet. But 6 hours in the fridge firmed it up and then I cooked it sous vide for a couple hours. Even after removing it and searing it, the entire...

Transglutaminased Chicken I know this forum's a bit old, but I just tried meat glue this weekend and got surprisingly good results. I attempted a recipe from Thomas Keller's Under Pressure where created a layered chicken dish. Starts with deboning chicken legs and filling them with a...