From the blog September 7, 2011 Judy

Maxime Will Teach Modernist Cooking at Sur La Table

Maxime tossing pad thai

Maxime Bilet, coauthor of Modernist Cuisine, will team up with the elite national cooking store Sur La Table for a one-day class. Max will present cooking demonstrations of the following dishes from MC:

  • Extracted Berry Juice Soda
  • Pressure-Cooked Carrot Soup with Coconut Cream
  • Brined and Slow-Poached Wild Salmon
  • Seared Sous Vide Steak with Creamed Spinach
  • Lemon Curd with Sliced Citrus

The class will be held on Wednesday, September 28, 2011, from 6:30 to 9:30 p.m. at Sur La Table in Kirkland, Washington. Tickets are $95 and can be purchased through Sur La Table. For tickets and more information, click here.

Discussion

  1. Laura @ Hip Pressure Cooking September 7, 2011 Reply

    It’s exciting that Maxime is doing Extracted Berry Juice in a Pressure cooker… but I don’t think that recipe came from modernist cuisine!!!

    It came from me:
    http://www.hippressurecooking.com/2011/08/blackberry-italian-soda-from-your.html

    I’m happy to share the technique but it is not professional to completely lift the technique, recipe AND concept, too!

    Ciao,

    L

    • Judy September 8, 2011 Reply

      Hi Laura,

      Your method using a pressure cooker looks very interesting! Max will actually be using the berry juice recipe from Modernist Cuisine, which uses sous vide cooking. It is the next recipe, the carrot soup, that utilizes a pressure cooker. I hope you’ll consider coming if you are in the area, it looks like it would be very interesting for you.

      Judy
      Editorial Assistant

      • Michelle September 14, 2011 Reply

        Judy, any chance there will be any Modernist Cuisine events coming to San Diego area? Thanks!

  2. Laura @ Hip Pressure Cooking September 8, 2011 Reply

    Great minds think alike… some of us in a vacum or sous vide bath, while others in the pressure cooker!

    Ciao,

    L <– emabarassed by the paranoia and obvious lack of her own copy of Modernist Cuisine!

  3. J September 23, 2011 Reply

    Any chance we can get page numbers in MC for the recipes being demoed?

  4. J September 25, 2011 Reply

    Here is my guess for the page numbers of recipes in MC that Chef Bilet will be demonstrating:

    Extracted Berry Juice Soda
    6-32 Sous Vide Berry Juice (2-340)

    Pressure-Cooked Carrot Soup with Coconut Cream
    6-150 Caramelized Carrot Soup (3-301) [1]
    6-214 Caramelized Coconut Cream (4-50) [2]

    Brined and Slow-Poached Wild Salmon
    6-78 Sous Vide Salmon (5-162) [3]
    6-36 Root Vegetable Jus (5-163)
    6-244 Best Bets for Smoking Dairy and Eggs (Cold-smoked Butter) (4-100)

    Seared Sous Vide Steak with Creamed Spinach
    6-68 Best Bets for Cooking Tender Meat Sous Vide (3-96) [4]
    6-215 Creamed Spinach (4-55)
    6-176 Garlic Confit (3-354)
    6-226 Best Bets for Making Milks and Creams (Mascarpone) (4-56)

    Lemon Curd with Sliced Citrus
    6-304 Sous Vide Lemon Curd (4-227) [5]

    Corrections from MC website:

    [1] On pages 3•301 and 6•150, the recipe for Caramelized Carrot Soup should call for 4 g of young gin­ger with a scal­ing of 0.8% and “Carrot juice, brought to boil and cen­trifuged” should read “Carrot juice, brought to sim­mer and cen­trifuged.” In step four, “50 min” should read “20 min.”

    [2] On pages 4•50 and 6•214, in the recipe for Caramelized Coconut Cream, in step four, “Blend until sodium algi­nate is com­pletely dis­solved” should read “Blend until PGA is com­pletely dissolved.”

    [3] On pages 5•162 and 6•78, the recipe for Sous Vide Salmon should call for 120 g of olive oil with a scal­ing of 30%, 5.5 g of salt with a scal­ing of 1.35%, and in step three, “Soak in brine for 7 h” should read “Soak in brine for 24 h.”

    [4] On page 6•68, in the Best Bets for Cooking Tender Meats Sous Vide table, in the beef flank entry in the see page col­umn, “144” should read “114.”

    [5] On pages 4•227 and 6•304, the recipe for Sous Vide Lemon Curd should call for 1 g of lemon essential oil with a scaling of 0.25%.

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