The Leidenfrost Effect
January 11, 2011
See the Leidenfrost effect from a different angle in our latest high-speed video!
See the Leidenfrost effect from a different angle in our latest high-speed video!
In the third and final post of the Inside the Lab series, I explain how one of the most tedious aspects of our job turned out to be among the most useful.
Nathan reviews Harold McGee’s most recent book, Keys to Good Cooking.
In this second installment of the Inside the Lab series, I will shed some light on how we captured the high-quality, amazingly vivid photographs found in the book.
Maxime shares recipes for a Modernist Christmas feast. Merry Christmas and Happy New Year from the Modernist Cuisine culinary team!
The first of the three-part article series, “Inside the Lab with the Modernist Cuisine Kitchen Team” describes the process by which we developed the recipes for the book.
First image of the Modernist Cuisine set.
From the very beginning of this project, Modernist Cuisine was to be of the highest possible quality. From the depth of the information and accuracy of the data, to the resolution of the images and the durability of the paper, the Modernist Cuisine team went to great lengths to ensure that the finished product would be of the highest quality. Here are a few examples of what went into the process.
The thermal dynamics of coffee and cream. Watch two high-speed videos and tell us what you think is going on!
The Modernist Cuisine team consists of more than just the authors. For the past three years, the kitchen team has been developing and testing the information for the book. In this post, you will meet the kitchen team and learn a little about the paths that led them to the Modernist kitchen.