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  1. #1
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    Cooking modernist at home

    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.

  2. #2
    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.

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    bprescot's Avatar
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    Wait, what? Baking soda on onions = caramelization?

  4. #4
    Prepare to be amazed. Just a tiny pinch in a whole pan. The onions get mushy though, which is cool for sauce.

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    Senior Member Line cooked's Avatar
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    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

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    Senior Member Justin0505's Avatar
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    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?

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    Quote Originally Posted by Justin0505 View Post
    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/t...wl-recipe.html

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    Brilliant! I am going to do a stuffed pork tenderloin tonight and this will really enhance the stuffing!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

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    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by bprescot View Post
    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.

  10. #10
    Senior Member Justin0505's Avatar
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    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


    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!

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