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Jet City Gastrophysics

~ Exploring Modernist Cuisine in the Northwest

Jet City Gastrophysics

Tag Archives: pressure cooker

Modernist Cuisine At Home: Oxtail Pho Broth

03 Thursday May 2012

Posted by jethro in MC at home, pressure cooking, recipes

≈ 12 Comments

Tags

broth, pho, pressure cooker, Vietnam

Pho Bac

My Neighborhood Pho Place

Spring is taking its time arriving this year, and there seem to be more cloudy days than sunshine.  But that’s not a problem – while I wait for the outside to warm up, I can just warm up my insides.  With a Vietnamese pho, to be exact. Cooking Asian food can seem so different than what I’m used to making in the kitchen.  Can my soup match the dish at my favorite local spot?  I turned to Modernist Cuisine to help me in my quest.

Note: It’s way too easy to play on words with the pronunciation of the word “pho”, which is “fuh”.  For instance, we have a chain of restaurants here in Seattle called “What The Pho?“.  I will try to abstain.

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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

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

19 Thursday May 2011

Posted by jethro in blow shit up, centrifuge, combi oven, dehydration, liquid nitrogen, pressure cooking, sous vide, vacuum sealing

≈ 8 Comments

Tags

dewar, digital scale, immersion blender, immersion circulator, induction cooktop, ISI ThermoWhip, Modernist Cuisine, pH meter, pressure cooker

“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 cookbook — I already know how to cook.” This led to my next question — in his opinion, were these techniques even appropriate for the home cook? “Sous vide is great for cooking vegetables and meat,” he replied. “But home-cooked meals are home-cooked for a reason. They’re meant for the home.”
– Domestic Divas

The truth is that this stuff is for the pros.
– New Yorker

Man, do these people bore me.  How uninspired. How defeatist.  How sad, pathetic, and totally lame.

0 To 60 in 90 Days

I started to cook in December 2009 – about 18 months ago.  I had no knife skills, didn’t know anything about Anthony Bourdain or Iron Chef, much less Mugaritz.  My refrigerator was empty save for old condiments.  I didn’t even notice the front right burner on my stove was larger than the others because I had never used it.

But once I started, I got way into it.  Within weeks, I had discovered avant-garde food.  By February 2010, I had ordered my first ‘molecular gastronomy’ kit and contacted Scott and Eric to form Jet City Gastrophysics. By March, I spherified my first liquids.  By August, I made the red cabbage gazpacho from The Fat Duck. And in October, just 10 months later, I began cooking from Modernist Cuisine, which wasn’t to be published for another five months.  I used their PDF excerpt.

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