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Cooking modernist at home

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rahimlee54

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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

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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.
 

Eamon Burke

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

Line cooked

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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
 

Justin0505

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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?
 

SpikeC

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Brilliant! I am going to do a stuffed pork tenderloin tonight and this will really enhance the stuffing!
 

EdipisReks

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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

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