Momofuku cookbook
 

I'm gonna snag a copy from my library, today. I've watched the entire
1st season of Mind of a Chef on streaming Netflix and enjoyed it,
immensely. Yeah. lotta froo-froo cooking and other "moluclar" and
"foams" (I don't eat or pay to eat air!) cooking silliness, but lotta
good stuff, too. Is that "slow poached egg" a sous-vide thing? I
don't think I'll go that far, either. Well, maybe......

Anywhoo, I don't recall this cookbook coming up in a thread in rfc.
Did it? If not, I post a review of the book. Looks like it might be
fun and I find myself getting back into Asian-ish cooking.

nb

Momofuku cookbook
 

On 27 Oct 2013 13:46:50 GMT, notbob > wrote:

> I'm gonna snag a copy from my library, today. I've watched the entire
> 1st season of Mind of a Chef on streaming Netflix and enjoyed it,
> immensely. Yeah. lotta froo-froo cooking and other "moluclar" and
> "foams" (I don't eat or pay to eat air!) cooking silliness, but lotta
> good stuff, too. Is that "slow poached egg" a sous-vide thing? I
> don't think I'll go that far, either. Well, maybe......
>
> Anywhoo, I don't recall this cookbook coming up in a thread in rfc.
> Did it? If not, I post a review of the book. Looks like it might be
> fun and I find myself getting back into Asian-ish cooking.
>
> nb

I'm sure it has been mentioned here, but I have absolutely zero
interest in it.

--
Food is an important part of a balanced diet.

Momofuku cookbook
 

On Sunday, October 27, 2013 6:46:50 AM UTC-7, notbob wrote:

There is a Momofuku recipe that I found after reading about Bossam at a restaurant called 168 in the LA Times.
It sound so good to me that I went looking for the recipe the one in the article was based on.
It's a Korean dish. Lettuce wrap with pork and condiments. I think it would be a huge hit for a gathering or a superbowl party, etc.

Here is a snippet from the article:

" based on the party version made famous at David Chang's Ssam Bar in New York's East Village, which features a whole, crackle-skinned pork shoulder instead of the sliced boiled belly. It's not what you find in Seoul, but it can be kind of delicious, and conducive to oceans of cold beer.

We all like Kogi in Los Angeles. Korean fusion is fine with us.

And 168's bossam is all party, all the time, four pounds of sugar-glazed, slow-roasted pork shoulder served in a single slab, pulled into juicy shreds by the waiter, and served with little bowls of pureed kimchi, the chile paste gochujang, and shredded scallions, ready to be wrapped up in as many fresh leaves of lettuce as you can stand.

168's bossam is a lot of food, even if you order the half-shoulder that is always available instead of the whole shoulder, which you can pre-order. It was ample enough in our case to feed three, fill sandwiches the day after that, and finally to star in a dinner of pork-shoulder hash, tossed with sauteed onions, gochujang and steamed Weiser peewee potatoes, then sizzled until crusty and fragrant in a big cast-iron pan.

As dinner, 168's bossam was trashy but delicious. As leftovers, it was superb."




(Personally I would leave off the oysters.)

Momofuku Bo Ssam
By SAM SIFTON
Pork Butt

1 whole bone-in pork butt or picnic ham (8 to 10 pounds)

1 cup white sugar

1 cup plus 1 tablespoon kosher salt

7 tablespoons brown sugar
-----

Ginger-Scallion Sauce

2 1/2 cups thinly sliced scallions, both green and white parts

1/2 cup peeled, minced fresh ginger

1/4 cup neutral oil (like grapeseed)

1 1/2 teaspoons light soy sauce

1 scant teaspoon sherry vinegar

1/2 teaspoon kosher salt, or to taste
----------

Ssam Sauce

2 tablespoons fermented bean-and- chili paste (ssamjang, available in many Asian markets, and online)

1 tablespoon chili paste (kochujang, available in many Asian markets, and online)

12 cup sherry vinegar

1/2 cup neutral oil (like grapeseed)
-------

Accompaniments

2 cups plain white rice, cooked

3 heads bibb lettuce, leaves separated, washed and dried

1 dozen or more fresh oysters (optional)

Kimchi (available in many Asian markets, and online).

1. Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat.. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.

2. When you're ready to cook, heat oven to 300. Remove pork from refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.

3. Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.

4. Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.

5. Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.

6. When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.

Serves 6 to 10. Adapted from Momofuku, by David Chang and Peter Meehan.

Momofuku cookbook
 

On 2013-10-27 16:04:45 +0000, sf quoted:

> On 27 Oct 2013 13:46:50 GMT, notbob > wrote:
>
>> I'm gonna snag a copy from my library, today. I've watched the entire
>> 1st season of Mind of a Chef on streaming Netflix and enjoyed it,
>> immensely. Yeah. lotta froo-froo cooking and other "moluclar"

Those words are frou-frou and molecular.

>> and "foams" (I don't eat or pay to eat air!)

No bread for you!

>> ...cooking silliness,

Meat, potatoes. What else is there that's not froofroo and moluclar?

>> but lotta good stuff, too. Is that "slow poached egg" a sous-vide
>> thing? I don't think I'll go that far, either. Well, maybe......

Remember the first rule of eating or cooking is not whether it tastes
good, but if it involves a word or concept that you think is
unnecessarily wordy or conceptual. I might suggest trying to dislodge
the horror of projected "fashion", but I guess that would be frootless.

>> Anywhoo, I don't recall this cookbook coming up in a thread in rfc.
>> Did it? If not, I post a review of the book. Looks like it might be
>> fun and I find myself getting back into Asian-ish cooking.
>
> I'm sure it has been mentioned here, but I have absolutely zero
> interest in it.

Is it the "moluclar" aspect that's offputting?

Momofuku cookbook
 

On 2013-10-27 17:30:58 +0000, ImStillMags said:

> On Sunday, October 27, 2013 6:46:50 AM UTC-7, notbob wrote:
>
> There is a Momofuku recipe that I found after reading about Bossam at a
> restaurant called 168 in the LA Times.
> It sound so good to me that I went looking for the recipe the one in
> the article was based on.
> It's a Korean dish. Lettuce wrap with pork and condiments. I think
> it would be a huge hit for a gathering or a superbowl party, etc.
>
> Here is a snippet from the article:
>
> " based on the party version made famous at David Chang's Ssam Bar in
> New York's East Village, which features a whole, crackle-skinned pork
> shoulder instead of the sliced boiled belly. It's not what you find in
> Seoul, but it can be kind of delicious, and conducive to oceans of cold
> beer.
>
> We all like Kogi in Los Angeles. Korean fusion is fine with us.
>
> And 168's bossam is all party, all the time, four pounds of
> sugar-glazed, slow-roasted pork shoulder served in a single slab,
> pulled into juicy shreds by the waiter, and served with little bowls of
> pureed kimchi, the chile paste gochujang, and shredded scallions, ready
> to be wrapped up in as many fresh leaves of lettuce as you can stand.
>
> 168's bossam is a lot of food, even if you order the half-shoulder that
> is always available instead of the whole shoulder, which you can
> pre-order. It was ample enough in our case to feed three, fill
> sandwiches the day after that, and finally to star in a dinner of
> pork-shoulder hash, tossed with sauteed onions, gochujang and steamed
> Weiser peewee potatoes, then sizzled until crusty and fragrant in a big
> cast-iron pan.
>
> As dinner, 168's bossam was trashy but delicious. As leftovers, it was superb."
>
>
>
>
> (Personally I would leave off the oysters.)
>
> Momofuku Bo Ssam
> By SAM SIFTON
> Pork Butt
>
> 1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
>
> 1 cup white sugar
>
> 1 cup plus 1 tablespoon kosher salt
>
> 7 tablespoons brown sugar
> -----
>
> Ginger-Scallion Sauce
>
> 2 1/2 cups thinly sliced scallions, both green and white parts
>
> 1/2 cup peeled, minced fresh ginger
>
> 1/4 cup neutral oil (like grapeseed)
>
> 1 1/2 teaspoons light soy sauce
>
> 1 scant teaspoon sherry vinegar
>
> 1/2 teaspoon kosher salt, or to taste
> ----------
>
> Ssam Sauce
>
> 2 tablespoons fermented bean-and- chili paste (ssamjang, available in
> many Asian markets, and online)
>
> 1 tablespoon chili paste (kochujang, available in many Asian markets,
> and online)
>
> 12 cup sherry vinegar
>
> 1/2 cup neutral oil (like grapeseed)
> -------
>
> Accompaniments
>
> 2 cups plain white rice, cooked
>
> 3 heads bibb lettuce, leaves separated, washed and dried
>
> 1 dozen or more fresh oysters (optional)
>
> Kimchi (available in many Asian markets, and online).
>
> 1. Place the pork in a large, shallow bowl. Mix the white sugar and 1
> cup of the salt together in another bowl, then rub the mixture all over
> the meat. Cover it with plastic wrap and place in the refrigerator for
> at least 6 hours, or overnight.
>
> 2. When you're ready to cook, heat oven to 300. Remove pork from
> refrigerator and discard any juices. Place the pork in a roasting pan
> and set in the oven and cook for approximately 6 hours, or until it
> collapses, yielding easily to the tines of a fork. (After the first
> hour, baste hourly with pan juices.) At this point, you may remove the
> meat from the oven and allow it to rest for up to an hour.
>
> 3. Meanwhile, make the ginger-scallion sauce. In a large bowl, combine
> the scallions with the rest of the ingredients. Mix well and taste,
> adding salt if needed.
>
> 4. Make the ssam sauce. In a medium bowl, combine the chili pastes with
> the vinegar and oil, and mix well.
>
> 5. Prepare rice, wash lettuce and, if using, shuck the oysters. Put
> kimchi and sauces into serving bowls.
>
> 6. When your accompaniments are prepared and you are ready to serve the
> food, turn oven to 500. In a small bowl, stir together the remaining
> tablespoon of salt with the brown sugar. Rub this mixture all over the
> cooked pork. Place in oven for approximately 10 to 15 minutes, or until
> a dark caramel crust has developed on the meat. Serve hot, with the
> accompaniments.
>
> Serves 6 to 10. Adapted from Momofuku, by David Chang and Peter Meehan.

FROO!

Momofuku cookbook
 

On 2013-10-27, ImStillMags > wrote:
> On Sunday, October 27, 2013 6:46:50 AM UTC-7, notbob wrote:
>
> There is a Momofuku recipe that I found after reading about Bossam at a restaurant called 168 in the LA Times.

I'll study it, ISM. I jes skimmed through the Momofuku cookbook and
am quite pleased. It has all the recipes of the Mind of a Chef series, plus
more. I like DCs take on Asian fusion. Not surprised he uses
Southern style Smithfield ham sources. I recall seeing SFHs in most
of the Asian sprmkts in the SFBA. I'll be buying from some of the
same sources (Benton).

I'm also having big fun watching old Great Chefs eps on Roku. A
recipe for key lime pie caught my eye and I bought all the ingredients
to make one on Thur. Killer to watch real chefs cooking in real resto
kitchens instead of bogus celebrity chefs doing staged executions in a
studio. I see experienced chefs peeling apples by pulling knife
toward thumb, dicing/mincing with paring knife instead of big buck
promo chef's knives, cooking in beat-to-crap ol' burnt alum pans,
eyeball measurements, cylinder formed food using PVC pipe instead of
$$$ SS forms, etc. Big fun!

Made my signature minestone night before last. Forgot red wine. You can
tell. grrr.... ;)

nb

Momofuku cookbook
 

On Sun, 27 Oct 2013 10:53:34 -0700, gtr > wrote:

> > I'm sure it has been mentioned here, but I have absolutely zero
> > interest in it.
>
> Is it the "moluclar" aspect that's offputting?

I don't want foam on anything, except my coffee, and the idea sous
vide leaves me feeling nauseous.

--
Food is an important part of a balanced diet.

Momofuku cookbook
 

On 2013-10-27, Christine Dabney > wrote:

> I will be interested to see how you view it. And if you cook
> anything from it.

So far, I love it! Gotta get me some ingrediments to go forward.

> The Mind of a Chef series is really, really good.

Yep. The first time I watched it, really didn't get it for the first
half dozen eps. Didn't know what DC was talking about, didn't
understand his perspective, basically I wuz totally clueless. I jes
watched the 1st epi again and totally got it. Revelation!

> online. I hope this season is as good as the last season was. I
> learned a lot from it myself.

Agree. May take me awhile, but I'm starting to absorb. ;)

nb

Momofuku cookbook
 

On 2013-10-27 22:21:57 +0000, sf said:

> On Sun, 27 Oct 2013 10:53:34 -0700, gtr > wrote:
>
>>> I'm sure it has been mentioned here, but I have absolutely zero
>>> interest in it.
>>
>> Is it the "moluclar" aspect that's offputting?
>
> I don't want foam on anything, except my coffee, and the idea sous
> vide leaves me feeling nauseous.

I try food first then pass judgement. I crazy that way.

Momofuku cookbook
 

On Sun, 27 Oct 2013 19:07:27 -0700, gtr > wrote:

> On 2013-10-27 22:21:57 +0000, sf said:
>
> > On Sun, 27 Oct 2013 10:53:34 -0700, gtr > wrote:
> >
> >>> I'm sure it has been mentioned here, but I have absolutely zero
> >>> interest in it.
> >>
> >> Is it the "moluclar" aspect that's offputting?
> >
> > I don't want foam on anything, except my coffee, and the idea sous
> > vide leaves me feeling nauseous.
>
> I try food first then pass judgement. I crazy that way.

Foam reminds me of the dry heaves and no thank you to a sous vide
steak because I know how I like mine cooked: charred on the outside
and rare inside - which does not require hours and hours of sitting in
warm water. I'm crazy that way too.

--
Food is an important part of a balanced diet.

Momofuku cookbook
 

On 2013-10-28 03:38:55 +0000, sf said:

> On Sun, 27 Oct 2013 19:07:27 -0700, gtr > wrote:
>
>> On 2013-10-27 22:21:57 +0000, sf said:
>>
>>> On Sun, 27 Oct 2013 10:53:34 -0700, gtr > wrote:
>>>
>>>>> I'm sure it has been mentioned here, but I have absolutely zero
>>>>> interest in it.
>>>>
>>>> Is it the "moluclar" aspect that's offputting?
>>>
>>> I don't want foam on anything, except my coffee, and the idea sous
>>> vide leaves me feeling nauseous.
>>
>> I try food first then pass judgement. I['m] crazy that way.
>
> Foam reminds me of the dry heaves and no thank you to a sous vide
> steak because I know how I like mine cooked: charred on the outside
> and rare inside - which does not require hours and hours of sitting in
> warm water. I'm crazy that way too.

Other things can be cooked sous vide other than steak; steak seems the
absolute least likely candidate. And sauce is sauce, I don't know how
aerating it is going to transorm into Frankenstein.

Each to their own, of course: First I try something then I criticize
what I didn't like or laud what I do. This, rather than criticize what
I might not like or how it might be done wrong.

I'm am most certainly not in the majority in this respect. 10 years ago
I still couldn't get decent sushi in half the midwest.

Momofuku cookbook
 

On Sun, 27 Oct 2013 20:58:26 -0700, gtr > wrote:

> On 2013-10-28 03:38:55 +0000, sf said:
>
> > On Sun, 27 Oct 2013 19:07:27 -0700, gtr > wrote:
> >
> >> On 2013-10-27 22:21:57 +0000, sf said:
> >>
> >>> On Sun, 27 Oct 2013 10:53:34 -0700, gtr > wrote:
> >>>
> >>>>> I'm sure it has been mentioned here, but I have absolutely zero
> >>>>> interest in it.
> >>>>
> >>>> Is it the "moluclar" aspect that's offputting?
> >>>
> >>> I don't want foam on anything, except my coffee, and the idea sous
> >>> vide leaves me feeling nauseous.
> >>
> >> I try food first then pass judgement. I['m] crazy that way.
> >
> > Foam reminds me of the dry heaves and no thank you to a sous vide
> > steak because I know how I like mine cooked: charred on the outside
> > and rare inside - which does not require hours and hours of sitting in
> > warm water. I'm crazy that way too.
>
> Other things can be cooked sous vide other than steak; steak seems the
> absolute least likely candidate. And sauce is sauce, I don't know how
> aerating it is going to transorm into Frankenstein.
>
> Each to their own, of course: First I try something then I criticize
> what I didn't like or laud what I do. This, rather than criticize what
> I might not like or how it might be done wrong.

You're talking to someone who bought her first slow cooker/crock pot
two weeks ago and you're thinking I'm going to be okay with sous vide?
Sauce is sauce is correct. No reason to make it in a sous vide. Also,
why would I want to spend $600+ on some machine I don't have a reason
to like? Think again, buddy. :)
>
> I'm am most certainly not in the majority in this respect. 10 years ago
> I still couldn't get decent sushi in half the midwest.

Agree on both points, except I think your opinion of how much good
sushi could be found in the Midwest 10 years ago is way too positive.

:)

--
Food is an important part of a balanced diet.

Momofuku cookbook
 

On Sunday, October 27, 2013 2:18:33 PM UTC-7, notbob wrote:


> I'm also having big fun watching old Great Chefs eps on Roku. A
>
> recipe for key lime pie caught my eye and I bought all the ingredients
>
> to make one on Thur. Killer to watch real chefs cooking in real resto
>
> kitchens instead of bogus celebrity chefs doing staged executions in a
>
> studio. I see experienced chefs peeling apples by pulling knife
>
> toward thumb, dicing/mincing with paring knife instead of big buck
>
> promo chef's knives, cooking in beat-to-crap ol' burnt alum pans,
>
> eyeball measurements, cylinder formed food using PVC pipe instead of
>
> $$$ SS forms, etc. Big fun!


I was living in New Orleans when the PBS Station started that series. The first couple of seasons were all about Great Chefs of New Orleans. Then they branched out. Wonderful stuff. I'll have to go find them and reminisce. Thanks for the reminder.
If I remember there are Great Chefs cookbooks that go with the series too.

Momofuku cookbook
 

On 2013-10-28 06:07:27 +0000, sf said:

>> Other things can be cooked sous vide other than steak; steak seems the
>> absolute least likely candidate. And sauce is sauce, I don't know how
>> aerating it is going to transorm into Frankenstein.
>>
>> Each to their own, of course: First I try something then I criticize
>> what I didn't like or laud what I do. This, rather than criticize what
>> I might not like or how it might be done wrong.
>
> You're talking to someone who bought her first slow cooker/crock pot
> two weeks ago and you're thinking I'm going to be okay with sous vide?
> Sauce is sauce is correct. No reason to make it in a sous vide.

By sauce I was speaking of foam. Sous vide is really more of a cooking
technique.

> Also, why would I want to spend $600+ on some machine I don't have a reason
> to like?

I wouldn't. I'm certainly not going to do it. But if it appears on a
menu in a restaurant I'll be interested, as I don't think I've tried
it. I was really more referring to notbob's apparent rigidity about new
techniques and your support of that. These seem really pretty tame.

>> I'm am most certainly not in the majority in this respect. 10 years ago
>> I still couldn't get decent sushi in half the midwest.
>
> Agree on both points, except I think your opinion of how much good
> sushi could be found in the Midwest 10 years ago is way too positive.

I started to say I couldn't find any. From about 1995 to 2010 I use to
get shipped around the country to do trainings and many of these were
in midwestern cities. I was really into Japanese food at the time and
mostly couldn't find any. In fact I couldn't believe how little
interesting food there was *anywhere*. Things have changed a lot in
just the past 10 years I guess. But it's still surprising how little
interest there seems to be most places.

For me it seems easiest just to try to run down ethnic cuisines than it
does exciting and novel ideas of specific chefs. This outside of NYC
and LA.

Just a guess: I'm imaginging if foam or sous vide popped up on a
restaurant menu, many mid-westerners would reject it as "something they
don't need to try".

Momofuku cookbook
 

On 2013-10-28, ImStillMags > wrote:

> If I remember there are Great Chefs cookbooks that go with the series too.

Yep. They have a website:

http://www.greatchefs.com/

.....where you can buy (of course) both DVDs and cookbooks. They also
appear to have $1 each downloads of separate episodes, so that might
be convenient. I can watch some of them on broadband, but not save
'em. Me still gotta pay one dolla!

nb

Momofuku cookbook
 

On Sunday, October 27, 2013 11:38:55 PM UTC-4, sf wrote:
>
> Foam reminds me of the dry heaves and no thank you to a sous vide
> steak because I know how I like mine cooked: charred on the outside
> and rare inside - which does not require hours and hours of sitting in
> warm water. I'm crazy that way too.
>
You should read up on the sous vide method. It is
nothing like the way you describe. Many upscale
restaurants are using this method as a way of ensuring
perfect meat temperature and fast service.

http://www.richardfisher.com

Momofuku cookbook
 

On 10/28/2013 1:07 PM, Helpful person wrote:
> On Sunday, October 27, 2013 11:38:55 PM UTC-4, sf wrote:
>>
>> Foam reminds me of the dry heaves and no thank you to a sous vide
>> steak because I know how I like mine cooked: charred on the outside
>> and rare inside - which does not require hours and hours of sitting in
>> warm water. I'm crazy that way too.
>>
> You should read up on the sous vide method. It is
> nothing like the way you describe. Many upscale
> restaurants are using this method as a way of ensuring
> perfect meat temperature and fast service.
>
> http://www.richardfisher.com
>

Why don't they call it "vacuum cooking", which is what "sous vide"
means? I think a steak, charred slightly on the outside and red in the
middle is *perfect* and you wouldn't get that with sous vide.

It's not exactly vacuum cooking either but fish poached in oil at about
250F comes out very well and the oil is not absorbed. You heat the oil +
fish in a casserole to 250F and then use an oven to maintain temperature.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

Momofuku cookbook
 

On 2013-10-28, James Silverton > wrote:

>
> Why don't they call it "vacuum cooking", which is what "sous vide"
> means? I think a steak, charred slightly on the outside and red in the
> middle is *perfect* and you wouldn't get that with sous vide.
>
> It's not exactly vacuum cooking either but fish poached in oil at about
> 250F comes out very well and the oil is not absorbed. You heat the oil +
> fish in a casserole to 250F and then use an oven to maintain temperature.

I've never eaten s-v food, let alone prepared it. David Chang, in his
book, sez one advantage is, it allows him to prepare large amts of
food with little or no help. I never heard that argument, before.

Surprisingly, a search revealed a new home sous-vid water bath
circulator costing less than many stand mixers:

http://www.sousvides.com/

No doubt many of you already have a vacuum food sealer. The only
question is, how badly do you want to taste this method. I've yet to
experience it, so the vote is out on that front.

nb

Momofuku cookbook
 

On 2013-10-28 17:42:42 +0000, James Silverton said:

> On 10/28/2013 1:07 PM, Helpful person wrote:
>> On Sunday, October 27, 2013 11:38:55 PM UTC-4, sf wrote:
>>>
>>> Foam reminds me of the dry heaves and no thank you to a sous vide
>>> steak because I know how I like mine cooked: charred on the outside
>>> and rare inside - which does not require hours and hours of sitting in
>>> warm water. I'm crazy that way too.
>>>
>> You should read up on the sous vide method. It is
>> nothing like the way you describe. Many upscale
>> restaurants are using this method as a way of ensuring
>> perfect meat temperature and fast service.
>
> Why don't they call it "vacuum cooking", which is what "sous vide" means?

Why do they call it paté, novelle cuisine, coq ou vin or au jus? Why
can't everything be translated into American?

> I think a steak, charred slightly on the outside and red in the middle
> is *perfect* and you wouldn't get that with sous vide.

Similarly you can't get "poached" on a grill: I'd think the thing that
separates different cooking methods is "difference".

> It's not exactly vacuum cooking either but fish poached in oil at about
> 250F comes out very well and the oil is not absorbed. You heat the oil
> + fish in a casserole to 250F and then use an oven to maintain
> temperature.

But what about the evil presence of plastic! Oh my god! Plastic!

Momofuku cookbook
 

On 10/28/2013 4:32 PM, gtr wrote:
> On 2013-10-28 17:42:42 +0000, James Silverton said:
>
>> On 10/28/2013 1:07 PM, Helpful person wrote:
>>> On Sunday, October 27, 2013 11:38:55 PM UTC-4, sf wrote:
>>>>
>>>> Foam reminds me of the dry heaves and no thank you to a sous vide
>>>> steak because I know how I like mine cooked: charred on the outside
>>>> and rare inside - which does not require hours and hours of sitting in
>>>> warm water. I'm crazy that way too.
>>>>
>>> You should read up on the sous vide method. It is
>>> nothing like the way you describe. Many upscale
>>> restaurants are using this method as a way of ensuring
>>> perfect meat temperature and fast service.
>>
>> Why don't they call it "vacuum cooking", which is what "sous vide" means?
>
> Why do they call it paté, novelle cuisine, coq ou vin or au jus? Why
> can't everything be translated into American?
>
>> I think a steak, charred slightly on the outside and red in the
>> middle is *perfect* and you wouldn't get that with sous vide.
>
> Similarly you can't get "poached" on a grill: I'd think the thing that
> separates different cooking methods is "difference".
>
>> It's not exactly vacuum cooking either but fish poached in oil at
>> about 250F comes out very well and the oil is not absorbed. You heat
>> the oil + fish in a casserole to 250F and then use an oven to maintain
>> temperature.
>
> But what about the evil presence of plastic! Oh my god! Plastic!
>
Who on earth mentioned plastic? I use it all the time with vacuum sealed
packets or ziplock.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

Momofuku cookbook
 

notbob wrote:
> I'm gonna snag a copy from my library, today. I've watched the entire
> 1st season of Mind of a Chef on streaming Netflix and enjoyed it,
> immensely. Yeah. lotta froo-froo cooking and other "moluclar" and
> "foams" (I don't eat or pay to eat air!) cooking silliness, but lotta
> good stuff, too. Is that "slow poached egg" a sous-vide thing? I
> don't think I'll go that far, either. Well, maybe......
>
> Anywhoo, I don't recall this cookbook coming up in a thread in rfc.
> Did it? If not, I post a review of the book. Looks like it might be
> fun and I find myself getting back into Asian-ish cooking.
>
> nb



"Momofuku" <snicker> :D

--
Bob (easily amused)

Momofuku cookbook
 

On 2013-10-28, zxcvbob > wrote:

> "Momofuku" <snicker> :D

Chang freely admits in the book the name being so close to the mofo
word is no accident. ;)

nb

Momofuku cookbook
 

On 2013-10-28 22:03:51 +0000, James Silverton said:

>> But what about the evil presence of plastic! Oh my god! Plastic!
>>
> Who on earth mentioned plastic? I use it all the time with vacuum
> sealed packets or ziplock.

Susan:

"Plus, I don't want to make anything warmed up/cooked in plastic."

Momofuku cookbook
 

On 2013-10-29 00:08:01 +0000, Susan said:

>> Who on earth mentioned plastic? I use it all the time with vacuum
>> sealed packets or ziplock.
>
> I don't.

Seems everybody who uses a microwave certainly uses plenty of plastic.
I don't have one so I don't know if there's something that's easier to
heat things in.

What's the complaint with plastic?