Welcome to user forum for all things Modernist cuisine. This should be your first place to come for assistance–or to share your successes and insights–when trying recipes and Modernist techniques. The MC culinary team, as well as hundreds of fellow readers, are here to help. Anyone may search and read the discussions here, but you must register and log in to post. The MC team will give priority assistance to confirmed book owners, but will do their best to answer as many questions as time permits.
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3:17 pm
August 11, 2011
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Hi,
A quick question for the MC team – I was thinking of trying this recipe with venison loin, how do you think it would work? Is there anything you would tweak?
/Aotearoan
5:17 am
September 28, 2011
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Ive done this with a venison loin and it worked great. I didn't change the recipe at all.
Rob Isaacs
8:42 am
August 16, 2011
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I am making this recipe and following the instructions to make a "true" bresaola, i:e curing the meat for three weeks. I am using what I normally use for bresaola which is the eye of round cut of beef. The meat has already been in the cure for a week so far. Has anyone done that? There is a lot of coffee in there and I am concerned that the coffee flavor might be too assertive in it.
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