Archive: February, 2012

February 29th, 2012

Bringing Back the Pressure Cooker

Mifsud writes, I followed a few of Myhrvold’s other suggestions and soon discovered that pressure cookers make superior, stir-free risotto—cooked through, but with a pleasant hint of resistance—after just five-and-a-half minutes at pressure.

Rob Mifsud, who has reviewed MC, interviewed Nathan Myhrvold, and even went toe-to-toe with naysaying critics of Modernist cooking, has a brilliant article on Slate.com today. This time (with a little help from our Recipe Library and his copy of Modernist Cuisine), he is promoting pressure-cooking as an easy, effective method of [...]

February 23rd, 2012

Update

Jimmy Kimmel, Cryofrying, and How to Make a Laser Omelet

Last night Nathan was a guest on “Jimmy Kimmel Live!,” along with actress Jessica Alba and Congressman Barney Frank. Jimmy was very excited to meet and cook with Nathan—he’s quite the food enthusiast—in fact, he already owns a set of Modernist Cuisine and has been cooking sous vide at home for some time.

The Modernist Cuisine hamburger is a great example of the philosophy we extoll in the book: even the most humble dishes can be worthy of extraordinary care and attention. You’d certainly lavish [...]

February 21st, 2012

Event, Press