Modernist Cuisine
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Feeling Down? Scientists Say Cooking and Baking Could Help You Feel Better

Feeling Down? Scientists Say Cooking and Baking Could Help You Feel Better | Modernist Cuisine | Scoop.it

A little creativity each day goes a long way
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The Induction Burner That's Like Cooking with Magic

The Induction Burner That's Like Cooking with Magic | Modernist Cuisine | Scoop.it
Scientifically precise temperature control means everything cooks perfectly on this thing. Literally.
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"The brainiac induction burner that I borrowed was like driving a Tesla with only a learner’s permit. There is a simple temperature knob in the center that allows you to select the exact temperature at which you would like to cook, allowing you to go from the proverbial zero to 60 in seconds. (In this case, 86 to 482 degrees Fahrenheit.) But then there are multiple next-level functions that veer off into Nathan Myhrvold land. This is very much a pro tool."

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Nathan Myhrvold's Scientific Cuisine Is Still Cooking - Big Box of Action

Nathan Myhrvold's Scientific Cuisine Is Still Cooking - Big Box of Action | Modernist Cuisine | Scoop.it
Ryan Matthew Smith / Modernist Cuisine LLC The most important cookbook of this century has been called “mere sensationalism”, a “40-pound” monster”, and the work of “cerebral nimrods who live in a la-la land of gels and immersion circulators.” Tomorrow, it might also explain that daring nosh added to your Thanksgiving: the Korean barbecue chicken
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A seat at the Thanksgiving table: Business leaders share the techies they'd invite

A seat at the Thanksgiving table: Business leaders share the techies they'd invite | Modernist Cuisine | Scoop.it
“The first name that came to mind is Nathan Myhrvold, who was formerly the chief technology officer at Microsoft. He would be an ideal guest because, I hope, he would be willing to try out some of his gourmet recipes. Myhrvold is founder of The Cooking Lab and lead author of ‘Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home,’ ‘The Photography of Modernist Cuisine,’ and the book ‘Modernist Bread: The Art and Science.’ That, along with his conversationalist knowledge of technology, make him, the ideal guest in my view.” – Steven J. Hausman, Ph.D., president of Hausman Technology Presentations
Gabbie Little's insight:

“The first name that came to mind is Nathan Myhrvold, who was formerly the chief technology officer at Microsoft. He would be an ideal guest because, I hope, he would be willing to try out some of his gourmet recipes. Myhrvold is founder of The Cooking Lab and lead author of ‘Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home,’ ‘The Photography of Modernist Cuisine,’ and the book ‘Modernist Bread: The Art and Science.’ That, along with his conversationalist knowledge of technology, make him, the ideal guest in my view.” – Steven J. Hausman, Ph.D., president of Hausman Technology Presentations

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PreGel’s 5-Star Pastry Series® Brings Back High Profile Talent for 2017 – Military Technologies

PreGel’s 5-Star Pastry Series® Brings Back High Profile Talent for 2017 – Military Technologies | Modernist Cuisine | Scoop.it
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Cooking Fats 101: What's a Smoke Point and Why Does it Matter?

Cooking Fats 101: What's a Smoke Point and Why Does it Matter? | Modernist Cuisine | Scoop.it
One of the most important things you'll want to consider when picking out a fat is smoke point. But what is it and why does it matter? Here's what you need to know.
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The Essential Numbers: A Guide to Times and Temps for Cooking Your Bird

The Essential Numbers: A Guide to Times and Temps for Cooking Your Bird | Modernist Cuisine | Scoop.it
It's a matter of degrees
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Anthony Bourdain dishes on dad food and why he hates club sandwiches

Anthony Bourdain dishes on dad food and why he hates club sandwiches | Modernist Cuisine | Scoop.it
You may be familiar with Anthony Bourdain, the foul-mouthed, sharp-tongued world traveler, chef and TV host who slurped noodles with President Obama in Hanoi.
Gabbie Little's insight:

Why a section on burger rules from Dr. Nathan Myhrvold but no burger recipes? Are the rules more important than any recipe could be?

The ingredients of a hamburger seldom vary. It’s a percentage of fat to lean meat, add salt and prepare and that’s it. It shouldn’t need a recipe. It’s a structural, textural question that people seem to get wrong so often. So that’s why we enlisted Dr. Myhrvold to look at this question. What is the best burger as far as an eating experience and balance? After considerable research, we kind of arrived at the same place: a structurally sound burger held together by commercially available cheese. We looked at the bun question. I’m a big proponent for the potato bun. I feel strongly that adding a brioche bun or some thick-cut bacon is not necessarily making that experience better. America’s most beloved burgers are not the $29.95 black label burger, or however much that costs at Minetta Tavern. Which is a great burger, but not something you want to create in your home. A burger is something anyone can do, just follow the rules. 

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There's a trick to make your cheap £4 bottle of wine taste like vintage plonk | JOE.co.uk

There's a trick to make your cheap £4 bottle of wine taste like vintage plonk | JOE.co.uk | Modernist Cuisine | Scoop.it
Quit whining and start wining
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Modernist Bread: il grande libro sul pane | Dissapore

Modernist Bread: il grande libro sul pane | Dissapore | Modernist Cuisine | Scoop.it
Modernist Bread è l'opera sulla panificazione mai vista finora. Scritta da un ex dirigente della Microsoft, Nathan Mhyrvold, vede il contributo di esperti di
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Under The Microscope, Food Has A Big Personality

Under The Microscope, Food Has A Big Personality | Modernist Cuisine | Scoop.it
Since the days of the alchemists, the kitchen has been the household's main experimental space, a laboratory where base materials (raw ingredients) are transmuted into subtle and delicious concoctions by means of fire, acid, crystals, and other forces and ferments
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Modernist Bread Now Available for Preorder

Modernist Bread Now Available for Preorder | Modernist Cuisine | Scoop.it
The Modernist Cuisine team is back at it again with the end all, be all bread cookbook Modernist Bread: The Art and Science . 8 Great Garlic Bread Recipes (Slideshow) The 2,438-page book weighs a whopping 50.2 pounds, and is the culmination of four years of extensive researc
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Ever Wonder What Dinosaur Tastes Like? Ask Nathan Myhrvold (VIDEO) | The Spoon

Ever Wonder What Dinosaur Tastes Like? Ask Nathan Myhrvold (VIDEO) | The Spoon | Modernist Cuisine | Scoop.it
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Nathan's Smart Kitchen Summit Talk

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Nathan Myhrvold's Scientific Cuisine Is Still Cooking

Nathan Myhrvold's Scientific Cuisine Is Still Cooking | Modernist Cuisine | Scoop.it
Once derided as a pricey fad, Nathan Myhrvold's $625 Modernist Cuisine volumes have rewritten restaurant meals worldwide in the las
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Anthony Bourdain likes messy meals

Anthony Bourdain likes messy meals | Modernist Cuisine | Scoop.it
Why a section on burger rules from Dr. Nathan Myhrvold but no burger recipes? Are the rules more important than any recipe could be?
The ingredients of a hamburger seldom vary. It’s a percentage of fat to lean meat, add salt and prepare and that’s it. It shouldn’t need a recipe. It’s a structural, textural question that people seem to get wrong so often. So that’s why we enlisted Dr. Myhrvold to look at this question. What is the best burger as far as an eating experience and balance? After considerable research, we kind of arrived at the same place: a structurally sound burger held together by commercially available cheese. We looked at the bun question. I’m a big proponent for the potato bun. I feel strongly that adding a brioche bun or some thick-cut bacon is not necessarily making that experience better. America’s most beloved burgers are not the $29.95 (Dh110) black label burger, or however much that costs at Minetta Tavern. Which is a great burger, but not something you want to create in your home. A burger is something anyone can do, just follow the rules.
Gabbie Little's insight:

Why a section on burger rules from Dr. Nathan Myhrvold but no burger recipes? Are the rules more important than any recipe could be?

The ingredients of a hamburger seldom vary. It’s a percentage of fat to lean meat, add salt and prepare and that’s it. It shouldn’t need a recipe. It’s a structural, textural question that people seem to get wrong so often. So that’s why we enlisted Dr. Myhrvold to look at this question. What is the best burger as far as an eating experience and balance? After considerable research, we kind of arrived at the same place: a structurally sound burger held together by commercially available cheese. We looked at the bun question. I’m a big proponent for the potato bun. I feel strongly that adding a brioche bun or some thick-cut bacon is not necessarily making that experience better. America’s most beloved burgers are not the $29.95 (Dh110) black label burger, or however much that costs at Minetta Tavern. Which is a great burger, but not something you want to create in your home. A burger is something anyone can do, just follow the rules.

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Take a Freewheeling Journey With Questlove and His Chef Friends

Take a Freewheeling Journey With Questlove and His Chef Friends | Modernist Cuisine | Scoop.it
We've been meaning to talk about Questlove's book, but his new Pandora show reminded us of the brilliant mind behind the man.
Gabbie Little's insight:

"Questlove starts with Nathan Myhrvold of Seattle, whose food lab produced the massive project Modernist Cuisine, and they talk technology, the genesis of ideas and Questlove begins his recurring theme of finding comparisons between music and food by asking the question: What if you could record food on the molecular level? He likens recipes to sheet music."

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The Essential Numbers: A Guide to Times and Temps for Cooking Your Bird

The Essential Numbers: A Guide to Times and Temps for Cooking Your Bird | Modernist Cuisine | Scoop.it
It's a matter of degrees
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How Sous-Vide Immersion Circulators Can Keep You Sane This Thanksgiving

How Sous-Vide Immersion Circulators Can Keep You Sane This Thanksgiving | Modernist Cuisine | Scoop.it


Sous vide is a waterbath cooking method that sounds fancier than it is.
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Food and Travel Website - the best place to come for worldwide food and travel information - Food and Travel

Food and Travel Website - the best place to come for worldwide food and travel information - Food and Travel | Modernist Cuisine | Scoop.it
Food and Travel website - the best place to come for food and travel information.
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Myhrvold: The U.S. Kitchen Is Ridiculously Low Tech

Myhrvold: The U.S. Kitchen Is Ridiculously Low Tech | Modernist Cuisine | Scoop.it
Nathan Myhrvold, founder of The Cooking Lab and Intellectual Ventures and former Microsoft chief technology officer, discusses the next phase for food technology and the importance of patents with Bloomberg's Emily Chang at the Vanity Fair New Establishment Summit in San Francisco. (Source: Bloomberg)
Gabbie Little's insight:

Nathan sits down with Bloomberg TV to discuss food and patents 

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100 books for a lifetime of cooking and drinking

100 books for a lifetime of cooking and drinking | Modernist Cuisine | Scoop.it
As Amazon publishes its 100 books to explore all sorts of food and drink for a lifetime, CNN asks chefs and other foodies to pick their favorite cookbooks and food writing.
Gabbie Little's insight:

Modernist Cuisine is featured in the "Foodie Cookbook" category 

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The $600 Bread Book Everyone Will Be Talking About Next Spring — Cookbooks

The $600 Bread Book Everyone Will Be Talking About Next Spring — Cookbooks | Modernist Cuisine | Scoop.it
The brilliant folks behind Modernist Cuisine — known for their cooking lab and epic tomes on cooking — are coming out with a gorgeous new series of cookbooks this spring. Modernist Bread: The Art and Science will be a deep-dive into everything you would ever want to know about bread. From the basic crumb and crusts, to different kinds of yeast, if you've ever wanted to commit to a life of bread making, this is the cookbook you need.
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Modernist Cuisine team tackles bread myths

Modernist Cuisine team tackles bread myths | Modernist Cuisine | Scoop.it
Modernist Bread: The Art and Science, an eagerly awaited follow-up to Modernist Cuisine: The Art and Science of Cooking, will have 2300 pages; 3000 photographs; 1500 recipes; and, accordingly, a $625 price tag. So it was impossible for head chef Fran
Gabbie Little's insight:

Details Francisco's AAFJ presentation

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Modernist Bread Now Available for Preorder

Modernist Bread Now Available for Preorder | Modernist Cuisine | Scoop.it
The Modernist Cuisine team is back at it again with the end all, be all bread cookbook Modernist Bread: The Art and Science.
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