Modernist Cuisine The Art And Science Of Cooking Rapidshare
On October 22, 2012I got so much carrots in my CSA recently that I decided to experiment again. I followed the updated instructions, with the butter pre-melted and the cooking time reduced to 25 min. My pressure cooker is the aluminum - venting kind (an antique 'SEB') if that makes a difference. After about 20 min the smell mutated from caramelized carrots to burnt caramel and I knew I was in trouble. I opened the lid and sure enough, I got burnt carrots again. A very thick layer of charcoal.
Not willing to give up, I proceeded with attempt #3 right away (after scrubbing the pot!). This time I reduced the cooking time to 12 minutes.
Modernist Cuisine The Art And Science Of Cooking
I did not have carrot juice so I just used water to dilute the soup at the end. Some super-fresh grated ginger (also from my CSA) and fresh thyme for the garnish (next time I will add a slice of duck prosciutto too). Photos here: http://forums.egullet.org/topic/136959-cooking-with-modernist-cuisine/pagest1770p1895230#entry1895230. ISBN 007. ISBN 761007. Linked ISBNs.Hardcover (United States).Hardcover (Germany)12/1/2011. Published Mar 07 2011.
Modernist Cuisine At Home
Format Hardcover. Page Count 2,438.
Language English. Countries United States.
Publisher Cooking LabPublishers TextFor more information check out the.A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art.In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet-scientists, inventors, and accomplished cooks in their own right-have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy?
Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves. Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section.
You will view cooking and eating in a whole new light.