m*i
2 楼
4 Months of Modernist Cuisine
It's been a while since I last posted about Modernist Cuisine, which is
still my go-to book for cooking at home. For me, at least, it's
significantly transformed my food preferences as well as the amount of
cooking I'd do at home. I've done Creme Brulee, 72-hour short ribs, pressure
cooked chicken adobo, and used the pressure cooker and sous vide machine
far more than I ever expected to. I've applied to pressure cooker to even
some of my favorite recipes outside the book, such as beef rendang and
Japanese curry, to good effect---the time it takes to make those dishes have
been cut down dramatically and the food quality has improved.
As for the Sous Vide Supreme Demi, I found myself appreciating it more after
borrowing a DorkFood setup from a friend of mine. First, it's useful to
have a second sous vide machine because while you have a 72 hour short rib
cooking for 3 days, you might want to cook other stuff. But second, the slow
cooker variants are slow! With the Sous Vide Supreme Demi, I can dump water
straight from the tap into the machine and expect the machine to come up to
temperature within 30 minutes even if it was ice cold water. No such luck
with the DorkFood. You could pour boiling water into the slow cooker and
still have to wait for hours for the temperature to come up if you're making
Creme Brulee because most of the energy goes into heating up the cold
porcelain of the slow cooker! The time saved from using the purpose built
device has already paid for itself. Not to mention that DorkFood is loud!
By far the best recipe is the 72 hour short ribs. Those are to die for. If
you've not had them, you need to try them. They freeze well, so it's not
unusual for me to cook $50 worth of short ribs to freeze them for later use.
The most common use for the sous vide machine has to be for chicken. At 66F
for 2 hours, you can cook up the best chicken most people have ever tasted
at relatively short notice.
All in all, I've found myself using the oven less and the sous vide machine
has become the second hardest working machine in my kitchen. (In case you're
wondering, the hardest working machine is the rice cooker!) Recommended.
Cited from：
http://piaw.blogspot.com/2013/11/4-months-of-modernist-cuisine.
It's been a while since I last posted about Modernist Cuisine, which is
still my go-to book for cooking at home. For me, at least, it's
significantly transformed my food preferences as well as the amount of
cooking I'd do at home. I've done Creme Brulee, 72-hour short ribs, pressure
cooked chicken adobo, and used the pressure cooker and sous vide machine
far more than I ever expected to. I've applied to pressure cooker to even
some of my favorite recipes outside the book, such as beef rendang and
Japanese curry, to good effect---the time it takes to make those dishes have
been cut down dramatically and the food quality has improved.
As for the Sous Vide Supreme Demi, I found myself appreciating it more after
borrowing a DorkFood setup from a friend of mine. First, it's useful to
have a second sous vide machine because while you have a 72 hour short rib
cooking for 3 days, you might want to cook other stuff. But second, the slow
cooker variants are slow! With the Sous Vide Supreme Demi, I can dump water
straight from the tap into the machine and expect the machine to come up to
temperature within 30 minutes even if it was ice cold water. No such luck
with the DorkFood. You could pour boiling water into the slow cooker and
still have to wait for hours for the temperature to come up if you're making
Creme Brulee because most of the energy goes into heating up the cold
porcelain of the slow cooker! The time saved from using the purpose built
device has already paid for itself. Not to mention that DorkFood is loud!
By far the best recipe is the 72 hour short ribs. Those are to die for. If
you've not had them, you need to try them. They freeze well, so it's not
unusual for me to cook $50 worth of short ribs to freeze them for later use.
The most common use for the sous vide machine has to be for chicken. At 66F
for 2 hours, you can cook up the best chicken most people have ever tasted
at relatively short notice.
All in all, I've found myself using the oven less and the sous vide machine
has become the second hardest working machine in my kitchen. (In case you're
wondering, the hardest working machine is the rice cooker!) Recommended.
Cited from：
http://piaw.blogspot.com/2013/11/4-months-of-modernist-cuisine.
b*n
3 楼
这个就不要想了，有的program内部不同awardee互相都不知道。
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