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Soy Glazed Mackerel, Honey Roasted Root Vegetable Puree, Macadamia...

Equipment: Centrifuge Homogenizer Chamber Vacuum Sealer Immersion Circulator Our first main course dish. Good things are coming…..stay tuned. Eric

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Gazpacho

Starting to work with iota carrageenan, which is pretty fun.  Also, a bit of work with Jeth’s centrifuge.  We’ll see what happens. Eric

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Modernist Cuisine At Home: Pea Butter

Recently, in a laboratory outside Seattle, I ate a piece of buttered toast that I will remember for the rest of my life. The bread itself was not extraordinary, but it was spread thickly with the...

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Modernist Cuisine At Home: Ham And Cheese Omelet

Now, brethren, let us turn to Book Four, Chapter Fourteen, Page Ninety-Five of The Work, and construct ourselves a tasty little omelet. Three components need to be prepared in particular: the eggs,...

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The Price Of Cooking Modernist Cuisine, Part I: Tools And Gadgets

“Modernist Cuisine” is not for most home cooks. - Michael Ruhlman “[Modernist Cuisine] looks cool and would be fun to flip through,” he said. “But I don’t need to spend six hundred dollars on a...

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Modernist Cuisine At Home: Caramelized Carrot Soup with Coconut Chutney Foam

This one is always touted as an easy introduction to Modernist Cuisine. It has two main ingredients: carrots and butter. It has two steps as well: pressure cook carrots in butter for 2o minutes.  Then...

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Modernist Cuisine At Home: Tomato Basil Spheres

It’s been a long time since I’ve tried my hand at spherification, and I thought it was time to revisit the technique.  I’ve done it three times before: the first meeting of Jet City Gastrophysics, my...

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Modernist Cuisine At Home: Hungarian Beef Goulash

I haven’t tackled a big recipe in a while, so it was time to consult The Work and give it a shot.  I was having guests over and thought the Hungarian Beef Goulash from Volume Five would do the trick....

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Sweet Meats and Cheese Infusions

Scott approves of experimentation in the kitchen Scott and myself have been hanging out with “Rotovap Chris” lately to do further food experiments in our kitchens.  We came up with themes for each...

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Pumpkin Cotton Candy Jack-O-Lantern

This is effin cool.  We centrifuged a can of pumpkin to yield a few tablespoons of a clear, orange pumpkin-flavored liquid.  We saturated it with sugar and spiked it with pumpkin pie spice, then...

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