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 […]
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 […]
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 […]
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 […]
Whipping siphons are for more than, well, whipping! In Modernist Cuisine at Home, we use them for infusing flavor, aeration, pickling, and more. In this video from chow.com, Scott demonstrates one of our favorite uses: carbonating fruit! For more on this technique, check out the Carbonated Cranberry recipe in our recipe library!
Update: Due to popular demand, we’ve extended the entry deadline to October 26th! Dorm-room living has never been synonymous with delicious, home-cooked food. When it comes to cooking in a dorm, it may be hard to imagine producing much more than a cup of ramen noodles and a toaster pastry. But armed with Modernist Cuisine […]
The “stall” is widely known among serious barbecuers. Well into cooking, the temperature of uncovered meat stops rising and may even fall slightly before it climbs again. Most barbecue experts say this stall occurs when connective tissue in the meat softens and fat starts to render, which does occur, but it doesn’t cause the stall. […]
BY MAX and NATHAN Dear friends and fans of Modernist Cuisine, It has been a long and amazingly fruitful 4 1/2 years here at The Cooking Lab. You’ll soon be seeing the release of our most recent project with Nathan, Modernist Cuisine at Home. I’m thrilled to share this new transmission of modern cooking with […]
As you may recall, we first met up with the guys from Myth Busters’s tested.com at our event at The Exploratorium in San Francisco. More recently they came up to The Cooking Lab to grill us (no pun intended) on everything from vacuum-concentrated bourbon to cutaway photos. First up, Max takes Will on a tour […]
Amazing! Thats all I can keep repeating to myself after witnessing the result of our collaboration with Tom Douglass team and some very generous friends on June 21, 2012. There were 40 guests, 30 courses, four brilliant guest chefs, and a team of 20 cooks, servers, and presenters. As a result, we raised more than $27,000 to be distributed among […]