Comments for Modernist Cuisine https://modernistcuisine.com/ The Art and Science of Cooking Mon, 21 Sep 2020 07:58:30 +0000 hourly 1 Comment on Is Fresh Yeast Best? by Sourdough Science | Modernist Cuisine https://modernistcuisine.com/mc/is-fresh-yeast-best/#comment-1652 Thu, 27 Sep 2018 17:35:35 +0000 https://modernistcuisine.com/?p=18519#comment-1652 […] textures to the actions of microbes. The yeast used to create bread can be commercially derived (baker’s yeast), or it can be cultivated from the environment around us in the form of a levain (sourdough […]

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Comment on Is Fresh Yeast Best? by Salvatore https://modernistcuisine.com/mc/is-fresh-yeast-best/#comment-1651 Sun, 12 Aug 2018 20:01:54 +0000 https://modernistcuisine.com/?p=18519#comment-1651 Vorrei sapere se esiste una edizione italiana di modernist cuisine e dove
posso aquistarla grazie

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Comment on The Maillard Reaction by The Absolute Easiest, Tastiest Way to Prepare Chicken Breast! - Lectin Free Foodie https://modernistcuisine.com/mc/the-maillard-reaction/#comment-1114 Sun, 12 Aug 2018 14:35:27 +0000 http://modcuisine.wpengine.com/?p=12716#comment-1114 […] first pan-searing the chicken, you create a great Maillard reaction. This is just a fancy way of saying that you’ll be browning the outside of the chicken, and […]

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Comment on Keeping it Fresh: Make Your Juice Last Longer by Emmanuel. https://modernistcuisine.com/mc/juicing-101/#comment-1554 Thu, 09 Aug 2018 03:20:39 +0000 http://modcuisine.wpengine.com/?p=16885#comment-1554 Compliments of the season sir/ma.
please i will want to know the best preservatives for mango juice, orange juice and pineapple juice and the quantity to add to 25cl, 50cl, 1L.

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Comment on Keeping it Fresh: Make Your Juice Last Longer by tony https://modernistcuisine.com/mc/juicing-101/#comment-1553 Tue, 07 Aug 2018 03:18:45 +0000 http://modcuisine.wpengine.com/?p=16885#comment-1553 The proccess is known as steeping.

This is a natural chemical reaction with vegetable glycerin. Whenever the ejuice experiences vibrations, the vegetable glycerin will turn darker, and taste sweeter. To avoid this process from happening, store your ejuice in a room temperature environment, away from sunlight and in a place where it won’t be shaken. This will also ensure your ejuice won’t expire as quickly. (e-juice typically expires after 1 year) Never keep e-juice in a car or a bookbag/purse.
http://bit.ly/2O5u8Hx

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Comment on The Maillard Reaction by On Making Monggo Guisado – Nastasha's Filipino Kitchen https://modernistcuisine.com/mc/the-maillard-reaction/#comment-1113 Tue, 03 Jul 2018 18:18:55 +0000 http://modcuisine.wpengine.com/?p=12716#comment-1113 […] key to making incredibly flavourful monggo guisado begins with understanding the Maillard reaction, or how the careful browning of garlic and onions over consistent heat unlocks a cascade of flavour […]

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Comment on The Physics of Coffee & Cream by Scooter’s Coffee Builds Iowa Presence - Scooter's Coffee https://modernistcuisine.com/mc/the-physics-of-coffee-cream/#comment-779 Mon, 25 Jun 2018 13:49:14 +0000 http://modcuisine.wpengine.com/?p=11638#comment-779 […] Coffee stays warmer when you add cream. […]

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Comment on The Maillard Reaction by Maillard Reaction: The Key to Flavor Development | Jessica Gavin https://modernistcuisine.com/mc/the-maillard-reaction/#comment-1112 Mon, 25 Jun 2018 08:28:49 +0000 http://modcuisine.wpengine.com/?p=12716#comment-1112 […] experts like Nathan Myhrvold, author of Modernist Cuisine says the Maillard reaction should be called the “the flavor reaction” and not the […]

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Comment on Modernist Pizza is Underway by samer https://modernistcuisine.com/mc/modernist-pizza-is-underway/#comment-1649 Sat, 23 Jun 2018 16:57:50 +0000 https://modernistcuisine.com/?p=18442#comment-1649 I love with they are doing with Modernist bread, pizza, etc, one point or 2 actually are left behind, the health impact of some processes and the nutritional value of those foods. For example, the “Modernist Bread” which I am about to finish lack in those two areas (wheat germ and heat that kills nutrition in wheat grinding). Some processes may increase some harmful substances formed in food during heat processing such as Acrylamide. I hope to find more on these 2 areas in this wonderful undertaking.

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Comment on Modernist Pizza is Underway by GOI https://modernistcuisine.com/mc/modernist-pizza-is-underway/#comment-1648 Thu, 21 Jun 2018 15:31:04 +0000 https://modernistcuisine.com/?p=18442#comment-1648 WISH FOR A Modernist PASTRY / DESSERT BOOK.
THX FOR ALL YOUR BOOKS, THEY ARE BEST!

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