Jamie Hyneman and Adam Savage of Mythbusters sent their friend Will Smith (no, not THAT Will Smith) to Maxime’s presentation at the Exploratorium last week. Watch the interview above, and check tested.com next week, when, insiders say, they’ll put hyperdecantation to the test!
Want to learn more about the Striped Mushroom Omelet? Check out our recipe and video here.
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 extol in the book: even the most humble dishes can be worthy of extraordinary care and attention. You’d certainly lavish great care on your duck confit, so why not do the same for your cheeseburger? In the video below, Nathan demonstrates an abbreviated version of our cryo-frying method, which involves cooking the patty sous vide, giving it a quick dunk in liquid nitrogen, and then browning the outside by deep-frying. These steps ensure that your burger is perfectly cooked from edge to edge. But let’s be honest, it’s also pretty bad-ass.
It’s challenging to work in a kitchen adjacent to a machine shop and not get inspired to occasionally tinker. So we’ve developed a “recipe” for laser etching images onto the surface of an omelet! [Perhaps we’ll include this in a future edition of MC 
] First, we make the same omelet base used in our iconic Striped Omelet recipe. We omit the mushroom stripes and instead cook a perfect disk of tender egg using a combi oven. A crucial step, it turns out, is vacuum-boiling off all of the gas trapped in the egg base before we cook it; otherwise, we’d end up with air bubbles and an uneven surface. Once the omelet cools, we put it in our laser cutter, turn the power down from “kill” to “stun,” and burn the image onto the surface. Some reconstructed cheese, cubed ham, and chives round out the dish.
This video shows the laser etching process, sped up 20x actual speed. Needless to say, the parametric recipe for the laser omelet would include additional celebrity faces.
Nathan also got to meet one of his favorite celebrities, Uggie, the Jack Russell terrier from the film The Artist. Nathan showed off a section of volume 3: Animals and Plants, and Uggie was particularly inspired by our rabbit recipe. Unsurprisingly, Uggie has a strong preference for free-range hare.
We’ve included a new recipe in our Recipe Library. This time we’re taking a look at our increasingly famous Striped Mushroom Omelet. Along with the recipe for the omelet base, we’ve also posted the recipes for the mushroom puree and siphoned scrambled egg components. Watch our video and check out our tips, and you’ll be well on your way to making the most impressive breakfast your family has ever seen.
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Esteemed guests from the culinary world were treated to an evening Q&A with Vogue food critic Jeffrey Steingarten followed by a Modernist dinner at New York’s legendary Core Club last night.
Hosted and prepared by the Modernist Cuisine team, the dinner featured a variety of Modernist dishes from the book:
Goat Milk Ricotta and Peas
fresh ricotta, centrifuged pea puree layers, essential oil
Geoduck Vongole
centrifuged broth
Caramelized Carrot Soup
pressure-cooked with baking soda
Mushroom Omelet
constructed egg stripes, steamed in a combi oven
Pastrami, Sauerkraut, Cognac Mustard
cooked sous vide for 72 h, precisely cured, brined, and fermented
Pistachio Ice Cream, Cherry, Arlettes
frozen constructed cream
Gruyere Cheese Caramels
sweet and savory caramel, edible film