Barbecue season is in full swing, which has John Tierney of The New York Times thinking burgers. He mused over Modernist Cuisine‘s contribution to the world of hamburgers in the June 6 piece in the Science Times section of the paper. What would happen, he wondered, if Nathan Myhrvold and haute-hamburger creator Daniel Boulud had a cook-off? Nathan explains the physics of spatula-frying burgers and the process of making the ultimate burger by a combination of sous vide, liquid nitrogen, and deep-frying techniques, as demonstrated in MC. The book also goes into much greater detail on, and contains beautiful illustrations of, the transformations that beef and other meats undergo during cooking.
As for who would win a cook-off… well, we know who we would pick. Leave a comment to let us know what you think.