The 24 kg cookbook

[Savs]

Maybe I should describe it as the $425 cookbook.

You nutters may already know about the books and may have already discussed them at the old place. In any event, I just read the following article and thought y'all might be interested in reading it, too.

http://physicsworld.com/cws/article/ind ... s-of-bread

[Chebass88]

This is a great read - thanks for sharing the link.

Now to save up the $425...

[Hanley]

You nutters may already know about the books

I haven't read the books, but their influence is obvious.

The sous vide device I have (https://www.chefsteps.com/joule) was developed by one of the contributors to the first series of books. It's totally changed how I cook.

[Savs]

Yay! My lonely thread is a little less lonely.

Chebass, there's an abridged version for $114. I think I'm gonna get it.



Hanley, that's sleek and well-named. I blitzed through the grill and sous vide threads last night. They made me hungry even after eating. You guys can cook some meat, that's for sure.

[Hanley]

there's an abridged version for $114.

Hmm. I think I found my christmas present.

[Savs]

The sous vide device I have (https://www.chefsteps.com/joule) was developed by one of the contributors to the first series of books. It's totally changed how I cook.

That website is pretty nice! I might have to check this out... Do some sous vide-ing (<-- I don't know what to do with French verbs).

[Hanley]

The sous vide device I have (https://www.chefsteps.com/joule) was developed by one of the contributors to the first series of books. It's totally changed how I cook.

That website is pretty nice! I might have to check this out... Do some sous vide-ing (<-- I don't know what to do with French verbs).

Fair warning: it’s one of those “connected” gadgets.

I hate the phrase “Sous Vide”. I don’t speak French, but I understand it means “under vacuum”. We need a nice sounding phrase for “bathing in circulating water held at a fixed temp”.

[RedFinn]

Dude, Modernist Cuisine is like the holy grail. It's on my reading list.

The only thing is that I honestly feel like I need to finish my math, and study some chemistry and physics, and develop some more cooking experience before I"ll be able to make use of it.

[Savs]

Dude, Modernist Cuisine is like the holy grail. It's on my reading list.

The only thing is that I honestly feel like I need to finish my math, and study some chemistry and physics, and develop some more cooking experience before I"ll be able to make use of it.

On does not simply finish one's math, and we all need to study some more chemistry and physics. Actually, that last bit is, like, just my opinion, man. Some claim the most important thing, and possibly the only thing, we need to do is "get strong."

Anyway.

I see you mentioned the Food Lab in the other thread. I had never heard of it. (I need to get out more.) I just finished talking with a colleague of mine who likes to cook. I asked him if he ever tried sous vide. 'Twas a big mistake on my part, he highly recommended it and wouldn't shut up. I mentioned the Modernist Cuisine, and he knew about it, of course. He then mentioned Food Lab and said it was started by an undergrad MIT dropout (biology, he thinks). Now I'll have to get that book, too.

[Manveer]

French people can call their cooking techniques whatever they want. All of their food is so tasty.

[Savs]

French people can call their cooking techniques whatever they want. All of their food is so tasty.

Their bread is [no adequate words]. The Basque region of Spain (and France) also has amazing cooking and restaurants. They (the ones I've discussed this with) claim the difference in taste comes mainly from the fresh ingredients. Our food tastes flat to them.

[Manveer]

I'm in Lyon right now. I want to stay and eat all the things, but I also want to go home.

[BenM]

Wow. That's a serious tome.

I bought the Food Lab a while ago - based on someone here's recommendation I think (might have been Allen on the Insta). I highly recommend that if you're interested in learning the whys and hows of things. I haven't implemented enough from it in my cooking, yet. But I'm working on it.

[Allentown]

Wow. That's a serious tome.

I bought the Food Lab a while ago - based on someone here's recommendation I think (might have been Allen on the Insta). I highly recommend that if you're interested in learning the whys and hows of things. I haven't implemented enough from it in my cooking, yet. But I'm working on it.

If you mean me, no. I don't know what the food lab is.

[BenM]

Wow. That's a serious tome.

I bought the Food Lab a while ago - based on someone here's recommendation I think (might have been Allen on the Insta). I highly recommend that if you're interested in learning the whys and hows of things. I haven't implemented enough from it in my cooking, yet. But I'm working on it.

If you mean me, no. I don't know what the food lab is.

Yeah I did mean you. In that case, no idea who recommended it then! I am sure it was someone from SS.

Anyway, it's a book - - delves into the science of cooking and what's the best method to do various things, based on experiments. Highly recommended.

[Savs]

there's an abridged version for $114.

Hmm. I think I found my christmas present.

Get it. Mine came today, and it's really nice. The hardcover book is big and beautiful, but that's not all! For the low, low price of $114, you'll also recieve a softcover "kitchen manual". You won't be disappoint.

[Manveer]

Yeah I did mean you. In that case, no idea who recommended it then! I am sure it was someone from SS.

Anyway, it's a book - - delves into the science of cooking and what's the best method to do various things, based on experiments. Highly recommended.

Thanks - I'm going to pick this up. My coworker has the book and brought it in yesterday. Pretty cool.

[BenM]

I hope you enjoy it Manveer! Must admit I have not implemented enough of it yet - need to read it more. But there were some immediate titbits of wisdom in there, like salting your steak immediately before it goes in the pan, not a few minutes before (it draws the moisture out) etc. Oh - and I am now very keen to buy some decent knives...... the tips on what to buy for your kitchen are pretty golden.

I do most of the cooking in our household but unfortunately due to work schedules it’s usually pretty simple fare. I love getting in and cooking stuff properly when time permits, but that’s not often.

[Hanley]

there's an abridged version for $114.

Hmm. I think I found my christmas present.

Get it. Mine came today, and it's really nice. The hardcover book is big and beautiful, but that's not all! For the low, low price of $114, you'll also recieve a softcover "kitchen manual". You won't be disappoint.

Got it for Christmas. Fantastic.

[Savs]

there's an abridged version for $114.

Hmm. I think I found my christmas present.

Get it. Mine came today, and it's really nice. The hardcover book is big and beautiful, but that's not all! For the low, low price of $114, you'll also recieve a softcover "kitchen manual". You won't be disappoint.

Got it for Christmas. Fantastic.

Great!