Sous Vide

October 16, 2012

Sous Vide Run Down on MDRN KTCHN

In the second installation of MDRN KTCHN on CHOW.com, our Director of Applied Research, Scott Heimendinger, focuses on sous vide cooking. Watch the video above to see Scott demonstrate the process and explain the science behind this technique. Want to try it out yourself? We have many sous vide recipes in Modernist Cuisine as well […]

August 30, 2012

The Chemistry of the Barbecue “Stall”

The “stall” is widely known among serious barbecuers. Well into cooking, the temperature of uncovered meat stops rising and may even fall slightly before it climbs again. Most barbecue experts say this stall occurs when connective tissue in the meat softens and fat starts to render, which does occur, but it doesn’t cause the stall. […]

July 3, 2012

For a Great Summer Feast, Cook Ahead, and Bring Extra Fat

Summer feasting can be great fun, but it poses a number of challenges for the cook. You may find yourself in an unfamiliar kitchen or even cooking at a park, on the beach, at a campsite in the woods, or in a friend’s backyard. The grill at hand may lack some of the features of […]

March 7, 2012

Explore MC at the Exploratorium!

Join MC coauthor Maxime Bilet and our very own Scott Heimendinger of Seattle Food Geek as they team up with San Francisco’s Exploratorium and Jeff Potter, author of Cooking for Geeks. As part of the ongoing series Exploratorium After Dark, the three foodies will explore Modernist techniques from centrifuging to sous vide cooking. Exploratorium chefs […]

January 18, 2012

Teaching Melissa Clark

The New York Times food writer throws a dinner party at home with recipes from MC, and tips from Nathan.

December 9, 2011

In Our Recipe Library: Short Ribs for Hanukkah!

We’ve been inspired by classic Jewish cooking to serve sous vide beef short ribs with a Manischewitz jus and wasabi whipped cream. You can find the recipe, along with a video and tips, in the recipe library. Check out the intro by Scott Heimendinger from Seattle Food Geek who consulted with us on this creation!

November 30, 2011

A New Recipe in Our Library: Starch-Infused Fries

Check out our technique that takes the humble French fry to a whole new level.

November 16, 2011

Nathan Myhrvold Will Appear on The Martha Stewart Show, November 17

He demonstrates making salmon sous vide and an egg-free, dairy-free gelato.

November 11, 2011

New Recipe (and It’s Not from the Book): Thanksgiving Stew

Put all the evocative flavors of this traditional holiday feast into a single bowl of Modernist goodness.

September 7, 2011

Maxime Will Teach Modernist Cooking at Sur La Table

MC coauthor Maxime Bilet will lead a three-hour class on Sept. 28.

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