Blog - Page 10 of 33 - Modernist Cuisine

Science helps craft the perfect mac and cheese

May 6, 2013

BY SCOTT HEIMENDINGER Associated Press Imagine your favorite cheese: perhaps an aged, sharp cheddar, or maybe a blue Gorgonzola or a gentle Monterey Jack. Wouldn’t it be wonderful to use those really good cheeses you love on nachos or as a sauce on macaroni or steamed vegetables? But if you have ever tried melting high-quality […]

Mastering creamy pureed potatoes, no fat required

April 29, 2013

When made just right, mashed potatoes are the ultimate comfort food: smooth, creamy, warm and filling — not to mention a perfect vehicle for gravy. But how to get them perfectly smooth and creamy? Too often ridding mashed potatoes of those pesky lumps forces you to overwork the spuds into a gummy, grainy mess. Or […]

A shocking (and hot!) tip for preserving produce

April 26, 2013

By W. WAYT GIBBS Associated Press Nothing is more frustrating than finding the perfect cucumber or head of lettuce at the farmers market, paying top-dollar for it, and then… tossing it out a week later when it has gone moldy or slimy in the refrigerator. No doubt one reason so many of us eat too […]

Five Additional Uses for Your Baking Steel

April 19, 2013

In our quest to create the perfect baking steel for mimicking the results obtained by a traditional wood-fired oven, ultimately achieving pizza bliss, we also tested other uses for such a device. We examined several possibilities, including hot and cold preparations. Because the baking steel is 22 lb of highly conductive thermal mass, it can […]

Build the Perfect Pizza in 12 Steps

April 16, 2013

You can build a great pizza if you master three crucial elements: making the dough, creating the toppings, and baking the pizza. Stretching out pizza dough is a delicate art that rewards patience and practice. Topping a pizza is all about balancing an ideal ratio of dough to toppings that allows the pizza to cook […]

Introducing the Modernist Cuisine Special Edition Baking Steel

April 15, 2013

We love Neapolitan-style pizza. With its bubbly crust cooked to perfection, it is held to high esteem in the pizza world for good reason. The trouble is that home ovens don’t reach the scorching 800 °F used to create a blistering crust in a wood-fired oven. We researched this problem and in Modernist Cuisine shared […]

Six Steps for Deep-Frying Without a Deep Fryer

April 4, 2013

We’re big fans of deep-frying as a finishing technique after cooking sous vide. You don’t need to own a dedicated fryer. You just need a deep pot and the proper tools to insert and retrieve the food from a safe distance: long tongs, a slotted deep-fry spoon, or a frying basket. Follow the steps below […]

5 Tips for Culinary Deception

April 1, 2013

What better time to trot out our favorite deceptive culinary tricks than April Fool’s Day? We devoted a section of Modernist Cuisine to trompe l’oeil because it is particularly suited to the Modernist movement. Though it has a long history, dating back to dishes such as mock turtle soup in the 19th century, culinary deception […]

The Secret to the Perfect Soft-Boiled Egg

March 29, 2013

A perfect soft-boiled egg is a thing of beauty: a yolk with the texture of sweet condensed milk surrounded by a white that is tender but not runny. But for generations, great cooks have differed on how to achieve this state of perfection reliably. Some authorities say you should drop a whole egg into boiling […]

The Maillard Reaction

March 20, 2013

One of the most important flavor-producing reactions in cooking is the Maillard reaction. It is sometimes called the “browning reaction” in discussions of cooking, but that description is incomplete at best. Cooked meats, seafood, and other protein-laden foods that undergo the Maillard reaction do turn brown, but there are other reactions that also cause browning. […]