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Jet City Gastrophysics

~ Exploring Modernist Cuisine in the Northwest

Jet City Gastrophysics

Monthly Archives: June 2011

Video: Electrified Pickles, High-Voltage Bacon & Shocking Soy Sauce

27 Monday Jun 2011

Posted by sheimend in blow shit up

≈ 3 Comments

Tags

bacon, electric pickle, experiment, science, sodium, soy sauce

By Scott

If you were lucky, your eighth grade science teacher demonstrated the surprising effect of plugging a pickle into a household power outlet. The pickle glows bright orange for a few seconds, then starts to smoke and smell like burning.  The phenomenon is caused by the electricity exciting the sodium (salt) in the pickle, causing it to emit light.

I wondered what other foods I could get to glow, so I tested pickled asparagus, limes, grapefruit, apples, hot dogs, sauerkraut, bacon, ketchup and soy sauce.  Keep reading to see the results.

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Beef Marrow, Beecher’s Veloute, Caramelized Cippolini, and Ciabatta

21 Tuesday Jun 2011

Posted by ericriveracooks in brining, curing, gels, pressure cooking, sous vide, starches, thickeners, vacuum sealing

≈ 1 Comment

Tags

Cheese, Cooking Blog, Dinner, Flowers, Food, Forage, Marrow, Morel, pressure cooker, Recipe

Additional ox tail/morel broth served table side.

Eric

Modernist Cuisine At Home: Combi Oven-Steamed Broccoli

13 Monday Jun 2011

Posted by jethro in brining, combi oven, MC at home, recipes

≈ 6 Comments

Tags

broccoli, combi oven, Modernist Cuisine, pickling

The Cast Of Characters

The Cast Of Characters

The title of this dish is misleading.  I mean, how easy is it to steam broccoli in a combi oven?  Set the settings, put it in, wait a few minutes.  No, that would not be satisfactory in the least.  We’re trying to do something different here.  And certainly, so are the authors of Modernist Cuisine.  Turns out it is better to call it Broccoli Three Ways.  Or The Broccoli Trinity.  Power Broc Triple Threat, perhaps. With our humble plant from the cabbage family, we are going to not just steam it, but fry it and pickle it as well.  And throw some cured fatback on top for good measure.  OK, now we’re talking.

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The Price Of Cooking Modernist Cuisine, Part III: Cookbooks And Other Resources

01 Wednesday Jun 2011

Posted by jethro in cookbook

≈ 6 Comments

Tags

Achatz, Adria, Blumenthal, cookbook, McGee, Modernist Cuisine, Nathan Myhrvold

Holding The Big Bad Book of Gastronomy

Roll Over, Escoffier, Dig These Rhythm And Blues...

In this last post of the covering the actual cost of investment in cooking Modernist Cuisine (having already covered tools and specialty ingredients), we’ll now turn to the actual recipes and where to find them.  The end game is just eating a mouthful of delicious food, yes?  These resources will get you started recreating the Michelin starred dishes of the world, plus help you gain the skill set to create your own unique dishes.

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From the Twitterverse

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