I may have finally gone over the edge...

[beerfish]

Some of you know that I'm into food... Really into food.

Some of my passions include beer and cheese making, bread / pizza making, and flavor pairings, but what I'm really into is molecular gastronomy.

It wasn't enough that I have a centrifuge in my kitchen, or that I created an anti-griddle with dry ice and a cookie sheet. It wasn't enough that I converted a crock-pot into a sous vide cooker with supplies from my fish tank. It wasn't enough that my spice rack includes things like Tapioca Malodextrin, Sodium Alginate, Calcium Lactate Gluconate, and Xanthan Gum.

Nope... I've finally gone insane.

I've been doing a lot of extra work since the hurricane, and have a few extra dollars laying around, so I pulled the trigger on something I've wanted for a while now. I ordered this:

http://modernistcuisine.com/books/modernist-cuisine/

40 lbs of the most comprehensive set of books on the subject. My kitchen may never be the same.

P.S. - If anyone has a cheap rotary evaporator for sale.....

 

[jaa1456]

When are you gonna set up a tank?

 

[duke62]

Hey I have a rabbit in my fridge ready to cook up. Never had it but going to try

 

[MeanGreenEyes]

Niiiiiice. You're going to have to update with pics/details/reviews on the recipes. My KitchenAid just broke on me? Ordered new worm gears and making it top priority to try to get it fixed before Thanksgiving. I was stupid and did a double batch of dough for bagels.

 

[beerfish]

When are you gonna set up a tank?

I have a tank. When are you going to post relevant comments in a thread?

 

[beerfish]

Hey I have a rabbit in my fridge ready to cook up. Never had it but going to try

Rabbit is awesome! How are you cooking it? If you haven't done it yet, it's amazing braised over polenta.

 

[beerfish]

Niiiiiice. You're going to have to update with pics/details/reviews on the recipes. My KitchenAid just broke on me? Ordered new worm gears and making it top priority to try to get it fixed before Thanksgiving. I was stupid and did a double batch of dough for bagels.

I'll absolutely post pictures and details! Sorry to hear about your mixer... I'm not sure I've ever heard of a Kitchen Aid actually breaking! Good luck with the fix!

 

[duke62]

send me a recipe i have no idea yet how im going to do it. i was thinking a stew

 

[beerfish]

send me a recipe i have no idea yet how im going to do it. i was thinking a stew

Personally, I'd cook it sous vide, but if you don't have the ability to go that route, try something like this:

http://allrecipes.com/recipe/herb-and-beer-braised-rabbit/

 

[beerfish]

My books arrived today!

I skimmed through them so I could make a shopping list, then went ahead and ordered a ton of stuff. Here's my grocery list:

Propylene Glycol Alginate LV, Low Methoxyl (LM) Pectin, Calcium Lactate, Soy Lecithin Powder, Methocel? K100M Food Grade, Methylcellulose HV (High Viscosity), Sodium Citrate, Kelcogel F - Low Acyl Gellan Gum, Sodium Hexametaphosphate, Ultra-Sperse M, Isomalt.

 

[TheHun]

Mmmm.... Sounds yummy.... LOL

I'm thinking about getting the book "6th" for home. Just I don't know it is working without the first set....

 

[beerfish]

From what I understand, the "home" version of the book is all new recipes, but they stick to techniques that are more accessible to the home cook. I may actually look to get that one after I spend some time with this set. Some of the equipment and techniques in the full set are a bit on the commercial kitchen side of things. I have a sous vide cooker (DIY), a centrifuge, and all sorts of hydrocolloids and such, so I'm a bit more capable of handling some of the recipes. Without some of that, and some experience with MG, the full set would probably be intimidating.

 

[Dimitrios91]

Hey I have a rabbit in my fridge ready to cook up. Never had it but going to try

Best way is soaked in saltwater for 24 hours if wild, drain and make a flour batter for it and fry it in a skillet like cast iron. Cooks just like you would frying chicken. If it's not wild, then it's up to you if you wanna soak it or not in saltwater. SW just helps remove any wild taste if that's your case, enjoy. Rabbit is awesome.

 

[beerfish]

For Christmas last year, I did a tasting menu. It was a long day in the kitchen, but it turned out amazing.

From top to bottom:

Frozen arugula, spinach and blueberry salad with blood orange vinaigrette.

Bay scallops with star anise and caper cream sauce and heather and sweet orange cream sauce.

Pheasant, shallot, and apple cider fried in a tempura batter served on a smoking evergreen branch.

Sweetened mango, soy pudding, sesame oil and bonito flakes.

Iced Chocolate, mocha, and chicory served with confectionary sugar, sour cream and lime juice shavings.

Frozen blueberry cheesecake.

Pear liqueur with carbonated blueberries.

 

[CHEMCHEF]

Pick up the book el buli if you have not already. You will not be disappointed.