I love all of the pressure-cooked soup variations in Modernist Cuisine at Home. We have an “at home” version of the Caramelized Carrot Soup recipe (as in the video above), but we also have several variations using artichoke, parsnip, or apple, because the technique applies to nearly any vegetable. You can make a great soup in only 20 minutes.
All week we’ll be telling you about the chefs favorite recipes from MCAH! Check back for more photos, stories, and tips.
– The Modernist Cuisine Team
Microwaved Black Cod with Scallions and Ginger is my favorite recipe from Modernist Cuisine at Home. My mom originally showed me the technique and I really love it. It very closely mimics a traditional Chinese steamed fish, but takes only minutes to prepare without sacrificing taste or texture.
All week we’ll be telling you about the chefs’ favorite recipes from MCAH! Check back for more photos, stories, and tips.
– The Modernist Cuisine Team
We’re proud to announce the brand-new CHOW.com video series, MDRN KTCHN, starring our very own Scott Heimendinger! Every Sunday, Scott will demonstrate a recipe or technique from Modernist Cuisine or Modernist Cuisine at Home. In the coming weeks, MDRN KTCHN will show you how to make perfectly melted nacho cheese, walk you through sous vide cooking, and much more.
We’ve also partnered again with CHOW.com’s series CHOW Tips. In this latest installment, Scott demonstrates how you can bake a cake in your microwave using a whipping siphon. For the recipe, click here.
Every member of the Modernist Cuisine team has their favorite parts of Modernist Cuisine at Home, but without a doubt, high up on everyone’s list was developing the chapter on chicken wings (and eating and eating the results). The final recipe results in a chicken wing that is both tender and juicy on the inside and crispy on the outside.
In this video for chow.com, Director of Applied Research, Scott Heimendinger, demonstrates just what goes into making the perfect wing. Try them at your next tailgate partyyour friends will be impressed, and so will you. Click here for the recipe.