Thanksgiving is the most food-focused of all U.S. holidays, and much has been written about its traditional centerpiece, the turkey. Rather than mastering the classic interpretation, the recipe in Modernist Cuisine flips it on its head by focusing on refining the flavors of a roasted bird and applying Modernist techniques.
Another high-speed, high-definition video shot by the Modernist Cuisine team during the creation of the book. What fast-paced, food-related action or activity would you like to see slowed down to naked-eye speed? Leave a comment and let the team know!
Think only witches and alchemists can turn a watermelon into a potato? Think again! In this post, Max and Johnny demonstrate how a watermelon can be infused with starch and deep-fried into an unlikely new kind of chip.
Martha Stewart visits the Modernist Cuisine team at the Cooking Lab
A little info on the Phantom V.12.1; the key piece of equipment in the production of our high speed videos
Why does popcorn pop? See for yourself at a whopping 6200 frames per second!
The link between humanitys development and the evolution of cooking techniques is well-documented and perhaps even obvious. Less apparent, however, is that along the way, many traditional chefs and cooks turned up their noses at new and emerging gastronomic tools and techniques of their time.
Some artists can translate what a piece says to them into language that evokes that feeling in the rest of us. Maxime Max Bilet is one of those artists. On a recent visit to The Cooking Lab, I asked Max about the role language plays in the creation and enjoyment of his art.
Nathan, Max and I recently had the pleasure of meeting chef René Redzepi from Noma while he was in Seattle promoting his wonderful new book Noma: Time and Place in Nordic Cuisine. I really admire what René set out to accomplish at Noma and I am impressed by his well-deserved success. Renés sincerity and passion are apparent when you talk to him. Andwhile he is perfectly fluent in Englishhis modesty and restraint constantly reminded me that he is very much a Dane.
At last months International Food Bloggers Convention in Seattle, the Modernist Cuisine team prepared a dish they (rather modestly) described as carrot soup for the kickoff reception. Before heading downtown with the team, I caught Maxime Bilet and Anjana Shanker at The Cooking Lab and asked them to describe the dish they were preparing for the reception.