One of the great things Modernist cooking does for home cooks is allow them to make foods that they normally can only get in stores. Our recipe for fruit leather also lets home cooks play with flavors, like we have in our Mango Chili recipe below. This recipe is a variation of our Tomato Leather […]
Consider hollandaise, that unctuous mixture of warm egg yolks and butter. The sauce is so fragile because butter congeals and separates as soon as it cools. And it’s all too easy to overheat the eggs and curdle the sauce. But we show you how to avoid these problems by cooking the eggs sous vide by […]
I love pressure-cooking grains. Many of them, especially barley, don’t need to be soaked. That, combined with the short cooking time of a pressure cooker, means it’s a big time saver. The barley in this recipe takes only 20 minutes to cook. It works perfectly and has a wonderful texture.
A seven-layer dip is part of the quintessential Super Bowl experience, especially as far as my wife, Rose, is concerned. So this recipe is for her. Johnny Zhu, Development Chef
In our Korean Chicken Wing recipe, which calls for a blend of Wondra and potato starch, you could use just potato starch, but your wings might turn out cakey, and if you leave them out for your party guests to enjoy, they might get soggy over time. Wondra really increases their crispiness, so much so […]
I love my pressure cooker. I love it so much that I’ve started taking it with me to friends’ houses, and once even to a cabin during a ski trip. It’s gotten to the point where when I ask my friends, “what do you want me to make when you come over this Saturday?” they […]
This salmon recipe is a fun and simple way to begin enjoying the virtues of low-temperature cooking without investing in sous vide equipment. A pot of water preserves a constant temperature for up to 1 hour, far more time than is necessary to cook fish, and even enough time to cook some steaks (a picnic […]
The reason we freeze the steaks in this recipe before cooking them is to make sure we don’t overcook them. It will work even if the steaks are frozen as solid as a brick, though it might take a little longer in the oven. That’s why this recipe works so well as both a weeknight […]
I decided to make our Microwaved Eggplant Parmesan the moment I tried it. I was at the lab, meeting with Maxime Bilet and our Managing Editor for Modernist Cuisine at Home, Tracy Cutchlow. Anjana Shanker, one of our Developmental Chefs, had prepared the eggplant Parmesan and brought it over for Max to taste test. She […]
At its best, roast chicken can be one of the world’s greatest culinary achievements. Brown, crispy skin covers tender, juicy meat: the combination of flavors and textures is simply amazing. Yet the perfect roast chicken is nearly impossible to achieve in practice. The temperature required to brown and crisp the skin is so high that […]
In this season of gift giving, one of the most thoughtful gifts you can give is food you made yourself. Using a whipping siphon, you can create flavorful infusions that taste like they’ve been aging for months, but actually only take a few seconds to make. Below are recipes for herb- and spice-infused olive oil, […]
The traditional approach to creamy, smooth potatoes is to add so much cream and butter that you can hardly taste the potatoes anymore. But, we’ve discovered how you can make velvety-smooth potatoes without adding any cream at all! The secret ingredient is diastatic malt powder, an ingredient available from specialty baking or brewing supply stores […]
The Caramelized Carrot Soup recipe from Modernist Cuisine is not only a favorite of ours, but is also the most popular among readers for its silky, sweet, intense carrot flavor.
This adaptation of the Home Jus Gras recipe from Modernist Cuisine at Home substitutes store-bought chicken stock and rendered duck fat in place of the homemade chicken jus and pressure-rendered chicken fat called for in the original. To illustrate the point that this is a very stable, very flavorful emulsion, feel free to substitute other […]
One of the traditional dishes we took on in Modernist Cuisine at Home is classic mac and cheese. While we have always loved this family staple, there is an inherent problem with traditional preparations: all of the virtues of using good cheese are lost when you make a cheese sauce with flour and milk, as […]
The team looked at each recipe in a number of different ways to see if the layout solved any potential complications both editorially and visually. Was the recipe procedure difficult to follow? Would visuals of textures or close-ups help show what the recipe should look like? Would adding an explanation be okay or did we […]
The marbling technique is an adaptation of the traditional Chinese tea egg. We tested many different colors, knowing that we wanted to use vegetable dye so that the eggs were sure to be safe for consumption. After testing 12 different colors, we figured out that beet juice worked best. Other colors either weren’t bright enough […]
The Brassicas dish was one of the first things I developed for the lab dinner tasting menus.
As we were working on Modernist Cuisine, we kept adding more and more to it. We could have kept adding to it, but then it never would have been finished. For the most part, we didn’t cover pastry, desserts, and baked goods. A few recipes of that kind did make it into the book, like […]
Wylie Dufresne is one of the most inspiring chefs working today. We first met at Madrid Fusión in 2003, and we’ve been close friends ever since. He’s one of those relatively unsung heroes of the culinary world; he may not be as well known as Heston Blumenthal or Ferran Adrià, but few chefs working today […]