Modernist Pantry was founded by food lovers just like you. We share your passion for kitchen experimentation and have everything you need to make culinary magic happen in your kitchen.
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Yes, macadmia nuts can definitely be subbed in for cashews, it will probably have even better mouthfeel due to the higher fat content. Downside is they are more expensive. If you can't have tomato sub in vegetable stock or water.
@@Modernist_Pantry how much should I add ? What proportion should I use? I already got the product and I’m very exited! My ice cream machine does 2.1 qt batch !
I'm trying to make a yogurt mousse without gelatin, but still firm and airy, is this possible with agar too? If I were to to melt the agar in some cream and heat it, and then whip it under the yoghurt?
You'd have to test it out. Since agar hydrates at boiling you would essentially be boiling your cream. Probably best to hydrate the agar separately and then mix it into everything else if you want to try it.
PACOJET is the KING among ice-cream-making machines. At least if you would like to do a perfect single serving once every week or so. I have had mine for 15 years now and I still love it!
PLEASE MAKE DIY Impossible Burger w/Methylcellulose marbling (a separate coconut oil fat component frozen and shredded like RU-vidr SauceStache has done with High Viscosity MC) vs Beyond Beef w/Avocado Oil (where the avocado oil is incorporated directly into the pea protein shreds using MC and has no visibly separate marbling). I know this is tricky because you probably do not have "heme," and will be limited to yeast and seasoning based "meaty" flavoring, but what I'm interested in is what the difference is between having a separate marbling component and using "healthier oil" directly mixed into the mix like what Beyond Meat is now making. This is the main reason I am subscribed to your channel. Thank you,
very odd combination but I do love the unique flavor of celeriac. Gotta afford the smoking gun which isn't likely to happen 🤪 But I LOVE Your creativity!! 😍
Thank you so much for providing this experiment, as this one has had me wondering how to do waffles on demand using the iSi cream whippers. (Plus, us home chefs don’t have enough iSi’s on hand 😉)
If I wanted to make a pound cake more evenly brown would polydextrose be able to do that without also making the cake crispy? If so, do you have a different sugar I could try besides lactose? If not, can you recommend a starting percentage/ratio I should try?
I think it is a safety feature. The blade falls off when what you are spinning is not defrosted enough. Happens mostly when the liquid separates as it freezes- leaving the ice layer at the bottom of the container. We’ve used our creami every day for a year. Waiting at least 10mins before spinning has been best. Fantastic machines! 😋
Will the transglutaminase work with fish as well? And the bonds break if you follow this recipe, leave at least overnight, and THEN reheat in boiling water/sauce over high heat briefly?
Chef, why not sweat the cucumber before incorporating it into the sauce? Still a great application. Thank you from The Culinary Institute of America, Hyde Park, New York. Culinary Science BA student.
Really cool idea and process for it. I've thought of smoking my ice creams but wasn't sure whether to do it to the produce/milk or at the end so this helps! Wondering if you could post the quantities to work from too? Or rough ratios even. Thanks!
Here is the full recipe: blog.modernistpantry.com/recipes/roasted-celeriac-smoked-ice-cream/ For the smoke time it varies - for a light smoke 2-4 minutes. For a deep smoke - 10-12 minutes.
i had no clue you had a youtube channel i bought the lecithin you sell before because it was the only one i could find that didnt seem sketchy also think it was the only one gluten free and organic
For anyone that doesn't have a smoker, liquid smoke is a really nice way to get the same flavor and it's really just condensation from smoke, not some artificial flavor.
Fun fact: celeriac is an entirely different plant from celery, despite being known as "celery root" (it's in the same family though). I def want to see a celeriac tot video! I use it in my stock, it adds a nice flavor! Inspired by my German friends where they include it in these amazing pre-packaged stock vegetable bundles.
Yay! I found you! I saw one of your videos, I think Gum Synergies, in the past and I couldn’t recall where I saw it. Most impressive! You folks are eye candy for the brain. I LOVE the depths you go to to solve problems at the level of principle. I didn’t dare click on another video just now because I already know how the rest of my day will be spent if I do, but dang, I needed some incentive to get some other projects done…oh, and thanks for this video. I never knew what that creepy thing was that sounds like a disease, but being low carb, and loving roasted beets, I will dive into this root right away…maybe not as ice cream just yet….but thank you, big time!
We cover a lot of topics but specifically how to transform food so we don't do general 'all about starch' videos since that is too broad to cover in a short period of time.
