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 […]
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 […]
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 […]
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 […]
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 […]
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. […]
We are thrilled to announce that Modernist Cuisine at Home has been nominated for a James Beard Award in the “General Cooking” category. Also nominated in that category are Canal House Cooks Every Day and What Katie Ate. In 2012, winning the James Beard Award for Modernist Cuisine in the categories “Cookbook of the Year” […]
Since writing Modernist Cuisine and Modernist Cuisine at Home, we’ve been asked many times to comment on the safety of cooking in plastic bags. Many of our sous vide recipes, from our Sous Vide Salmon and Rare Beef Jus to our Cranberry Consommé and Scrambled Egg Foam, require vacuum-sealing or using a zip-top bag. Similarly, […]
Some people are suspicious of ingredients with unfamiliar names, such as xanthan gum. We are frequently asked, “Aren’t your dishes chock-full of chemicals?” Well, yes, but all foods are, including the most natural and organic ones. But nearly all of those chemicals are derived from natural ingredients or processes that have been used for decades. […]
Whipping siphons are useful for making so much more than whipped cream. We use ours all the time for making fresh soda, speeding up marinating, infusing fruit, or topping a dish with foam or flavor or textural contrast. Whether you’re carbonating, infusing, or foaming, there are a few basics you should know. The siphon requires […]