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. And as usual, it was a lot of work and all sorts of unseen problems presented themselves. From procuring ingredients to equipment breakdowns, timing issues and even a poorly focused camera (as you’ll see – sorry about that), this one barely made it through. But made it through it did.
Modernist Cuisine At Home: Hungarian Beef Goulash
06 Thursday Dec 2012
Posted brining, centrifuge, combi oven, fermentation, foams, hyrocolloids, MC at home, recipes, sous vide, thickeners, transglutaminase, vacuum sealingin