Cooking Alinea, Ordering Pizza

Decider joins forces with the Chicago Reader to play molecular gastronomist. Recipe and full story at http://chicago.decider.com/articles/cooking-alinea-ordering-pizza,961/

Category:

Entertainment

Tags:

• Alinea
• Grant
• Achatz
• Decider
• Chicago
• Reader
• cookbook
• book
• Pheasant
• Shallot
• Cider

[DeciderChicago]

I'm happy to accept donations for a better knife set.

[ac3jc]

just sharpen them

[DeciderChicago]

I've got a lovely sharpener that I use as directed.

[ewnassar]

Absolutely. that is exactly what I'm saying. The book is geared toward professionals and very proficient/ambitious home cooks. I mean no insult here at all, but not all cookbooks are necessarily made for you.

BTW..I am not hostile, and I did enjoy their mishaps. What bugs me is one thing, thm not wanting to touch the dead meat. I'm sure any cook, average or pro, would agree that touching the food is kind of a req for cooking.

[elypse]

I'm with jet179 -- I think this is supposed to be a humorous take on what happens when people with normal kitchens who are not elite chefs attempt some challenging recipies. It looked like they had a good time in the process and I thought it was pretty funny. I'm surprised by some of the hostility in these comments.

[jg2007]

i'd add the flours to the water next time when you make you're tempura batter, and also club soda water works just as good, use a whisk! :)

[mistersavage23]

yeah... stab the meat to pull it out and not let it rest at all. plus, you cant label something as a misprint if you don't do everything exactly how it's written.

[mistersavage23]

yeah... stab the meat to pull it out and not let it rest at all.

[JulesClay92]

Chinois isn't 100 lol cheesecloth aint the same.

[FlipSnipeZ]

I <3 Agar Agar!!

[mathewmeeker13]

there is a video on here of a 5 year old and a 9 year old making this recipe and they made it perfectly. cant be too hard.

props to Mr. Achatz for coming up with it though.

[chef5311964]

hey girls. as far as your attempt i salute you. i think i might be able to help with a more successful result.

the agar part. take your liquid and blend on as high as possible. open the top and sheer in the agar "powder." cook it for 5 minutes, then strain and cool in the fridge until set. the pheasant has to be shocked after cooking, then cube it from a really cold state. the tempura batter, use seltzer water and whisk it into the flour mix until smooth. good luck next time, brian

[acidkid1984]

ok i think you all did a very good job.three factors paly into this big time. 1) Grant has made these recipes 100's of time and has them down to a science. 2) Its hard cooking someone else food thats not your style. food is art and everyone has their own style. 3). the first time you do a new activity, it can require you to go out of youre comfort zone. people at home do not usually do stuff like this. i thought it looked really cool when you presented it

[PartyPantsProduction]

yeah do sous vide on a way lower tempature cus that really was nooot sooous viiide

[IlTavoloBambini]

also, always powdered agar agar or you'll need to simmer forever to get the agar agar properly dissolved, then you want to cool it rapidly over an ice bath stirring frequently, this will give the gel a smoother texture.

the carbonation and temp of the tempura batter are also key to get something light and airy. More gas in the water = more gas leaving the batter when it fries = lighter. Also the colder the water the more gas it can hold, I actually use club soda with ice for my tempura batter