Science

February 17, 2016

Soup and a Side of General Relativity

As a chef, Nathan’s passion for creating new dishes is twofold—he creates dishes and the dishes they’re served on. When thinking about a new bowl to create for a 2014 dinner, he found inspiration from a source not often associated with food: the general theory of relativity. The vessel, which is designed to hold two […]

March 31, 2015

Dinosaur Bone Broth

Bone broth is in. Technically it has been for a really, really long time. The resurgence of bone broth inspired us to create a Modernist Cuisine spin on the trend. When people try to describe the Cooking Lab, and the building it’s housed in, you hear a lot of comparisons to a certain fictional chocolate […]

March 17, 2014

The Delicious Science of Guinness

Guinness isn’t just tasty—the company has a long history of technical and scientific innovation.

August 12, 2013

Beer-can chicken: popular classic based on science

BY W. WAYT GIBBS Associated Press You may not find too many restaurant chefs plopping their poultry on cans of PBR, but all those tailgaters and beachside grillers are on to something. There are solid scientific reasons that chicken really does roast better in a more upright, lifelike pose than when it is flat on its […]

May 30, 2013

Making your grill (or broiler) shine this summer

BY W. WAYT GIBBS Associated Press Compared to other basic cooking techniques, grilling is hard: the temperatures are high, timing is crucial and slight differences in the thickness or wetness of the food can dramatically affect how quickly it cooks. Bad design choices by equipment makers—kettle-shaped grills with black interiors, for example—make it harder still. […]

May 16, 2013

Why food goes from almost done to overdone so quickly on the grill

BY W. WAYT GIBBS Associated Press Ever tried toasting hamburger buns on a grill? It takes uncanny timing to achieve an even medium brown across the buns. Typically, they remain white for what seems like far too long. Then it’s as if time accelerates, and they blow past toasted to burnt in the time it […]

May 6, 2013

Science helps craft the perfect mac and cheese

BY SCOTT HEIMENDINGER Associated Press Imagine your favorite cheese: perhaps an aged, sharp cheddar, or maybe a blue Gorgonzola or a gentle Monterey Jack. Wouldn’t it be wonderful to use those really good cheeses you love on nachos or as a sauce on macaroni or steamed vegetables? But if you have ever tried melting high-quality […]

March 20, 2013

The Maillard Reaction

One of the most important flavor-producing reactions in cooking is the Maillard reaction. It is sometimes called the “browning reaction” in discussions of cooking, but that description is incomplete at best. Cooked meats, seafood, and other protein-laden foods that undergo the Maillard reaction do turn brown, but there are other reactions that also cause browning. […]

March 12, 2013

Is It Safe to Cook with Plastic?

Since writing Modernist Cuisine and Modernist Cuisine at Home, we’ve been asked many times to comment on the safety of cooking in plastic bags. Many of our sous vide recipes, from our Sous Vide Salmon and Rare Beef Jus to our Cranberry Consommé and Scrambled Egg Foam, require vacuum-sealing or using a zip-top bag. Similarly, […]

January 15, 2013

Why Cook Sous Vide?

Cooking sous vide is easier than its fancy name might suggest. You simply seal the ingredients in a plastic bag (you can also use a canning jar) and place them in a water bath, a combi oven, or any other cooker that can set and hold a target temperature to within a degree or two. […]

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