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rahimlee54
01-01-2012, 10:57 PM
After seeing all the love for the modernist cuisine books here, I was wondering if you guys that have it actually cook some of the stuff there. I use most off those chemicals, that are mentioned, at work and they don't seem that appetizing, but some of the final products do sound cool.

Eamon Burke
01-01-2012, 11:24 PM
Totally not. I've got some tricks with complex explanations--like putting a dab of baking soda on onions if I want them to caramelize in seconds--but I don't buy the agar agar and liquid nitro for dinner.

bprescot
01-01-2012, 11:49 PM
Wait, what? Baking soda on onions = caramelization?

Eamon Burke
01-02-2012, 12:36 AM
Prepare to be amazed. Just a tiny pinch in a whole pan. The onions get mushy though, which is cool for sauce.

Line cooked
01-02-2012, 01:12 AM
Modernist cuisine the book goes beyond the hydrocoloides .... It challenges a lot of classic technique and proves there are different ways to get similar or in some cases better results with new methods is fascinating ....with that being said a high percentage of what is in the books would be tough to execute in a pro kitchen let alone your home...still a good read in my opinion

Justin0505
01-02-2012, 02:17 AM
really?!? before or after the heat?
what's the sequence? heat pan, add onion, and b-soda? or do you add them to them to the onions cold?

rahimlee54
01-02-2012, 03:48 AM
really?!? before or after the heat?
what's the sequence? heat pan, add onion, and b-soda? or do you add them to them to the onions cold?

http://www.seriouseats.com/2011/01/the-food-lab-real-french-onion-dip-homemade-super-bowl-recipe.html

SpikeC
01-02-2012, 03:30 PM
Brilliant! I am going to do a stuffed pork tenderloin tonight and this will really enhance the stuffing!

EdipisReks
01-02-2012, 04:24 PM
Wait, what? Baking soda on onions = caramelization?

it's shocking how well it works. as Eamon said, though, it is only good for situations where it doesn't matter if the onions are soft.

Justin0505
01-02-2012, 05:56 PM
http://www.seriouseats.com/2011/01/the-food-lab-real-french-onion-dip-homemade-super-bowl-recipe.html

Thanks for the link!
For anyone else interested, the exact procedure was listed under the recipe:
http://www.seriouseats.com/recipes/2011/01/real-french-onion-dip-recipe.html
(http://www.seriouseats.com/recipes/2011/01/real-french-onion-dip-recipe.html)

I don't know how I went so long without coming across that site, but I'll sure be going back there again. Thanks again for the tip!

Ratton
01-03-2012, 03:36 PM
Thanks for the link!
For anyone else interested, the exact procedure was listed under the recipe:
http://www.seriouseats.com/recipes/2011/01/real-french-onion-dip-recipe.html
(http://www.seriouseats.com/recipes/2011/01/real-french-onion-dip-recipe.html)I don't know how I went so long without coming across that site, but I'll sure be going back there again. Thanks again for the tip!

I agree, great site!! Nice find!!! Thanks!! :thumbsup: