The 24 kg cookbook

[Hanley]

]
Great!

I'm gonna try for one or two recipes a month. I already have a pressure cooker and sous vide thingy, so I only need to add a few weird gadgets to round out my kitchen (a metal pizza plate, meat grinder, and a whip cream dispenser thingy).

I think my first effort will be braised short ribs with red wine glaze and potatoes. Then maybe chicken noodle soup with homemade noodles.

I'm kinda thrilled by how technique-focused the book is.

[Hanley]

@Savs :

Cook the macaroni & cheese recipe. It’s super easy and ridiculously tasty.

[Savs]

@Savs :

Cook the macaroni & cheese recipe. It’s super easy and ridiculously tasty.

What's weird is I am at the moment eating mac and cheese from the cafeteria. I think it's left-overs, cause it came with some "buffalo" chicken cutlets I believe they served yesterday in a different form. Crafty bastards, those cafeteria workers. Anyway, it's pretty good, but probably not as good as the stuff you made. I'll have to check it out. Maybe over the holiday weekend. I used the last long weekend to figure out the correct (for me) french brew time and amount of coffee for the "new" grinder I'm using. Good coffee is good.

[Hanley]

I'll have to check it out. Maybe over the holiday weekend.

Just a heads-up that you'll need 11 grams of sodium citrate. I had to order online; no finding that shit in Montana grocery stores.

[Savs]

I'll have to check it out. Maybe over the holiday weekend.

Just a heads-up that you'll need 11 grams of sodium citrate. I had to order online; no finding that shit in Montana grocery stores.

Thanks for the heads-up. I don't even know what that is. Is it a legit chemical? If so, I'll just head over to lab supplies or wander around the hallways of the Chem / Chem E / Bio Departments. They have cuter girls, anyway. Well, they have girls.

[iamsmu]

I'll have to check it out. Maybe over the holiday weekend.

Just a heads-up that you'll need 11 grams of sodium citrate. I had to order online; no finding that shit in Montana grocery stores.

Does this keep the cheese gooey longer? Weird. I made some cheese sauce a while back. I can't recall what it was, but it kept separating. I'll have to look into this.

Cool:

https://www.huffingtonpost.com/2014/11/ ... 08794.html

You can get a pound! of it on Amazon for $15.

https://www.amazon.com/WillPowder-Sodiu ... B00250Y9Y6

[Hanley]

Does this keep the cheese gooey longer? Weird. I made some cheese sauce a while back. I can't recall what it was, but it kept separating. I'll have to look into this.

Epic, gorgeous, soul-stirring levels of gooiness. As the sauce was coming together while I whisked I could only stare in disbelief and mumble "can't be".

You will never again make cheese sauces using the classic approach. Ever.

The sauce is simply: milk or water, cheese, a little sodium citrate

You can mix and match your favorite cheeses for a custom gooey mac n cheese of the gods.

Also works for fondue.

Is it a legit chemical?

Totes legit.

PubChem is telling me that beyond being a gooifier, it could also reverse acidosis, the bro-burn.

[ch]

I saw a ChefSteps recipe for root beer float "cryosicles" that made me want to get into molecular gastronomy. You need liquid nitrogen and a dewar to make them, so I'll save that experiment for another day. (I need a bigger chef's knife before I need a dewar.)

Are pretzels (or bagels) the original "molecular gastronomy?" Who thought dipping dough in a mildly caustic solution that can burn your skin would be a good idea?

(I've been working on perfecting my pretzel baking. The frozen soft pretzels you get at games, fairs, and most restaurants are nothing compared to real Laugenbretzeln.)

[Allentown]

(I've been working on perfecting my pretzel baking. The frozen soft pretzels you get at games, fairs, and most restaurants are nothing compared to real Laugenbretzeln.)

The Great British Baking Show had the contestants make pretzels. It was hilarious that none of them had actually seen a pretzel before.

[brkriete]

I didn't realize that Food Lab book is by the same guy who does the Serious Eats website - I really enjoy his articles and experiments. Sounds like I should check it out (and conversely if you don't read Serious Eats, take a look!).