From the blog May 9, 2011 Wayt

The Culinary Team Answers Questions from Readers

On eGullet, an online forum for cooking enthusiasts that played an important role in inspiring Nathan to undertake Modernist Cuisine, a lively discussion has emerged among people who are trying their hand at various recipes and techniques in the book. They have been sharing questions that have emerged naturally as they experiment with the dishes and share their hits and misses.

Coauthor Maxime Bilet and the rest of the Modernist Cuisine culinary team posted some answers today to a number of those questions on eGullet’s “Cooking with Modernist Cuisine” thread. The authors are excited about engaging the growing community of MC readers, and we’re working to build a simple forum here on to support that discussion. (If you’re interested in volunteering as a forum moderator, please email us.) In the meantime, check out the insights the team offers at eGullet.


  1. Erik Halvorsen May 10, 2011 Reply

    Is it possible to come up with a sous vide cooker that doesn’t use plastic as material for the food packets? Preferably some kind of reuseable containers that one would be certain did not contain phthalate esters.

  2. Able Lawrence May 24, 2011 Reply

    The book is inspiring and mindboggling.

    I was looking at buying the different ingredients in India. I found that most of the additives like xanthan gum, sodium alginate etc are available from Sigma Aldrich. These are lab grade for tissue culture use.

    What is the difference between tissue culture grade and food grade products and is it safe to use lab grade gum reagents in cooking.


    • RobLL July 1, 2011 Reply

      from my 1956 highschool chemistry class. Pharmacetical grade is not as pure as scientific grade. The former is safe for using in the body. The later has to be pure enough not to give false readings in experiments. I suspect that this is still true, but that lab purity may come in many grades, more expensive as it gets more pure.

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