A New Recipe in Our Library: Starch-Infused Fries

We have more than one recipe for fries in Modernist Cuisine, but to get the rest, you will have to buy the book!

Depending on whether you consider pommes pont-neuf to be a proper French fry, we have either four or five French fry recipes in Modernist Cuisine. In our most recent edition to the Recipe Library, we’ve delved into our recipe for Starch-Infused Fries and also included a video on how to make our Ultrasonic Fries.

Have you tried any of our French fry recipes? Tell us about your experiences in the comments or in our Cooks Forum.

Nathan Myhrvold to Appear on “Top Chef”

This season of Top Chef is the biggest yet, and Nathan had the esteemed honor of serving as a guest judge on one of the episodes. This was the business excuse that allowed him to check out some of East Texas’s best barbecue, as he described in September for Bloomberg Businessweek.

Top Chef airs Wednesday evenings on BRAVO. The episode on which Nathan appears airs January 4, 2012. Stay tuned for more details as we get closer to the air date.

Think you already know the outcome? Tell us who you think the winner will be in the comments below.

Bienvenue! Willkommen! Bienvenida!

Bienvenue!Bienvenue au site Modernist Cuisine! Maintenant que les éditions française, allemande, et espagnole sont disponibles, nous sommes aussi entrain de mettre tous les aspects de notre site disponsibles dans ces langages afin que tous nos lecteurs aient la plus complete expérience de Modernist Cuisine. Pendant ce temps, nous vous encourageons de visiter la page Modernist Cuisine chez Taschen.com.
Willkommen!Willkommen auf der Internetseite von Modernist Cuisine! Jetzt wo die Bücher in Deutsch, Französisch, und Spanisch erhältlich sind, arbeiten wir daran, die meisten Funktionen unserer Internetseite auch in diesen Sprachen bereit zu stellen, so dass alle Leser den größtmöglichen Nutzen von Modernist Cuisine haben. In der Zwischenzeit empfehlen wir Ihnen die Seite Modernist Cuisine bei Taschen.com.
Bienvenida!¡Bievenidos al sitio de Modernist Cuisine! Ahora que las ediciones del libro en español, francés, y alemán, están disponibles, estamos trabajando para proporcionar todos los beneficios de nuestro sitio web también en su idioma, para que todos los visitantes tengan lo mejor experiencia de Modernist Cuisine. Mientras tanto, le recomendamos que visite la página de Modernist Cuisine en Taschen.com.

A Brand-New Recipe in Our Library: Carbonated Cranberries

With no time to lose, we’ve added one more Thanksgiving recipe to our library, Carbonated Cranberries, a take on the fizzy grapes featured in Modernist Cuisine. Of course, we will be serving this dish at all of our holiday affairs from now until New Year’s, so even if you have your menu set in stone for this Thursday, you might want to try them at your next party.

We’ve also added an interactive photo of our cutaway turkey and provided tips and tricks for cooking the perfect bird.

New Recipe: Garlic Confit

We love pressure cookers for making garlic confit, stocks, and grains, too!

You can find our recipe for garlic confit along with tips on pressure cooker safety in our Recipe Library! We’ve also included a step-by-step video on how to safely use a pressure cooker and a helpful table on the boiling point of liquids at different gauges of pressure.

The MC Team

As you may have guessed, The Cooking Lab is a bit different than the restaurant kitchens most chefs work in (even discounting the presence of centrifuges and rotavaps). One thing it does have in common with other professional kitchens around the world, though, is this: it takes a lot of people to make it run smoothly. As Nathan points out, at one moment during the creation of Modernist Cuisine more than 30 people were at the lab working, from editing and photographing to consulting and, of course, cooking. Check out this video of Nathan introducing some of the key players, with clips of life in a Modernist kitchen.

If you would prefer to watch the video on YouTube, you can find it here.

We also have a brand-new feature on our site: our Video Gallery, where you can find all of our videos in one place!

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

Martha in The Cooking Lab

Last time Nathan appeared on The Martha Stewart Show, she came to visit us in Bellevue, Washington, at The Cooking Lab. This time, since Nathan is spending a few days on the East Coast, he’s stopping by her studio to talk about Modernist cooking and its adaptability for home use. Nathan will demonstrate sous vide salmon and pistachio gelato, some of our favorite recipes!

Tune in to The Martha Stewart Show tomorrow, November 17, for more!

Chris Gives StarChefs Tips on a Great Thanksgiving Turkey

Chris Young gave StarChefs the dish on why baking a turkey is so complicated, and how to get around it. His secret? Treat it like a giant Peking duck. Chris told StarChefs:

“The exterior of the breasts may overcook a little, but this two-step cooking process is as close as I’ve come to getting the legs tender and keeping the breast juicy without brine.”

Read all about Chris’s tips and tricks, and find a recipe for his turkey à la Peking duck here.

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

What do you get when you combine a water bath, pressure cooker, chicken feet, cranberries, and Stove Top stuffing? The tastiest Thanksgiving meal you’ve ever eaten out of a bowl!

Along with the multi-component recipe, we also have tips, photos, and four videos (sous vide turkey breast, sous vide cranberry consommé, microwave-fried herbs, and how to beautifully plate your stew).