Tag Archives: Modernist Cuisine

Ferran In America

10 Monday Mar 2014

Posted by in blow shit up, cookbook

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NYC Via The Brooklyn Bridge

NYC Via The Brooklyn Bridge

I had an opportunity to leave town for a week, so I decided to hop on over to NYC to visit old friends and catch up with the city. I didn’t do a major gastropocalypse tour this time around, hitting all the necessary landmarks like EMP, Momofuku, Per Se, etc. As far as food goes, this is what you need to know: Brooklyn is happening, and take your appetite to Martha, Glady’s, and Chuko. I also found an amazing old bar that is stuck in the 1970s and is a killer place to have a drink and be left alone, and in that spirit I’ll keep that one to myself.

But this post isn’t about food, it’s about Ferran. Ferran Adria, chef of elBulli, one of the great artists of our time. The Drawing Center in Manhattan had the first major museum exhibition to focus on his drawings and concepts. I, of course, went to see it.  Little did I know I’d soon see him myself.

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Modernist Cuisine At Home: Barbeque Rubs And Another Sauce

22 Monday Jul 2013

Posted by in MC at home, old school, recipes

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East Texas Barbeque Sauce

Don’t Mess With Texas. East Texas, That Is.

It’s been hot around Seattle – 80 degree days for weeks now.  We have adapted quickly and now everyone is throwing BBQ’s as much as possible.  This is of course a perfect excuse to continue making the sauces and rubs out of The Work and eating them.  And so I have.

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Modernist Cuisine At Home: More Barbeque Sauces

05 Friday Jul 2013

Posted by in MC at home, recipes

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Barbeque Sauces

It’s been a bit since a new post has been put up – the longest since this blog has started.  Not to say there hasn’t been cooking going on, just life got in the way and so a pause took place. I’ve even managed to mangle some Modernist Cuisine recipes that weren’t fit for posting.  But not yesterday.  The Fourth of July brought friends together for BBQ and fireworks. I opened The Work to try out some new sauces besides the BBQ sauces I’ve already done: South Carolina and Kentucky.

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The Price Of Cooking Modernist Cuisine, Part IV: More Gadgets, Ingredients and Resources

17 Friday May 2013

Posted by in blow shit up, cookbook, cooling, homogenization, hyrocolloids, marination, sous vide, vacuum sealing

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By far the most popular post on this site is The Price Of Cooking Modernist Cuisine, Part I: Tools And Gadgets. Along with Part II: Food Additives and Part III: Cookbooks and Other Resources, they provide a handy compendium of what’s available (and affordable) for the home cook to delve into Modernist Cuisine.  It’s been a couple of years since they were posted however, and there are other gadgets, ingredients and whatnot I’ve collected since then that can be added to the list.  Therefore, let’s take a look at other things you can use to create cool funky food in your kitchen.

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Modernist Cuisine At Home: Compressed Melon Terrine

10 Friday May 2013

Posted by in gels, hyrocolloids, MC at home, recipes, vacuum sealing

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Compressed Melon Terrine

It’s been absolutely beautiful in Seattle the past few weeks.  The sun has been out, the flowers are in full bloom, and generally the malaise that creeps into people’s day to day personalities after months of cloud cover has given way to smiles and laughter. And lots of exposed white, pale skin.

The food has changed as well as the smell of BBQs has been in the air while we enjoy a respite from the gray skies.  I wanted a light snack that fit the warm days, and chose melon slices.  That get glued together.  As you do.

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Modernist Cuisine At Home: Lamb Shank with Muslim Curry and Candied Orange and Carrot Pulao

21 Thursday Mar 2013

Posted by in hyrocolloids, MC at home, recipes, sous vide, thickeners, vacuum sealing

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Lamb Curry

A dinner party.  I haven’t had one since December, and I haven’t tackled The Work for the last few weeks, so I went back at it.  This time I chose something I could prepare beforehand, so I wouldn’t be in the kitchen for most of the meal.  Lamb Curry.  I can sous vide the lamb, have the sauce on the stove, and just some quick plating will be all that is necessary.  Well, almost.

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Modernist Cuisine At Home: Hot Blood Pudding Custard

20 Thursday Dec 2012

Posted by in emulsions, gels, hyrocolloids, infusion, MC at home, recipes, thickeners

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Hot Blood Pudding Custard

This was going to be a Halloween post but I had trouble with it and had to revisit it later to get it right.  I mean, really, nothing says ‘Happy Holidays’ like a champagne glass filled with hot blood pudding custard.  Actually, everything does besides that.  Anyway, I made hot blood pudding custard.

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Modernist Cuisine At Home: Hungarian Beef Goulash

06 Thursday Dec 2012

Posted by in brining, centrifuge, combi oven, fermentation, foams, hyrocolloids, MC at home, recipes, sous vide, thickeners, transglutaminase, vacuum sealing

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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. 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.

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