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The Modernist Cuisine Team
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Created: August 20, 2012
About Me
The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens! Nathan Myhrvold is the mastermind behind Modernist Cuisine and Modernist Cuisine at Home, both of which aim to bring scientific understanding to the kitchen. Both works were team efforts and Nathan is supported by Maxime Bilet, Chris Young, W. Wayt Gibbs, Scott Heimendinger, Judy T. Oldfield, Melissa Lukach, Melissa Lehuta, Tyson Stole, Chris Hoover, Ryan Matthew Smith, and many, many others. For more, please visit http://modernistcuisine.com
- Likes: Science!
- Dislikes: volumetric amounts
- All Time Favorite Restaurants: The Modernist Cuisine kitchen
- Foods I cannot live without: Pea Butter
- Best Meal Ever: 30+ courses at the Modernist Cuisine kitchen!
Contributions
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A red-wine glaze is a standard sauce and a favorite of many chefs, but the classical technique for preparing it is both lengthy and labor-intensive. We retooled it, using a pressure cooker, to get great results much faster. When we say "neutral oil,...
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When I brought this dip to a party, explaining that it was actually made from real Pepper Jack cheese, I was met with baffled looks. "What else is in it? Butter? Cream?" my friends asked. I smiled and told them it really was just cheese, plus a...
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We recently watched a video on YouTube of a Thai street vendor making ice-cream rolls in just a few minutes. Ingenious! Of course, we had to try it on our new baking steel. The steel, placed atop a 10-pound block of dry ice, can cool down from...
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"When I brought this dip to a party, explaining that it was actually made from real Pepper Jack cheese, I was met with baffled looks. "What else is in it? Butter? Cream?" my friends asked. I smiled and told them it really was just cheese,...
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The Modernist Cuisine Baking Steel, placed atop a 10-pound block of dry ice, can cool down from room temperature to 15 degrees in 10 minutes. Thus, you can quickly make ice cream with personalized mix-ins without setting up an ice-cream maker or procuring...
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This gelato has become a signature dish from Modernist Cuisine; we serve it at most of our events. Vegans particularly enjoy it because it is as smooth and intense as the best gelato, but contains no eggs or dairy.
