When Nathan, Chris, and I were writing Modernist Cuisine, we knew that two great techniques had recently been created for making French fries: one by Heston Blumenthal of The Fat Duck in the U.K. and another by Dave Arnold and Nils Norén at the French Culinary Institute. So we decided to include in the book recipes inspired by both of those teams. Our pommes pont-neuf is similar to Blumenthal’s triple-cooked chip. Arnold and Norén built their technique from a Polish researcher, Gra?yna Lisi?ska, who discovered that steeping potatoes in a pectin-dissolving enzyme creates a great fry texture, and that technique is illustrated by our pectinase-steeped fries recipe.

Then we started musing about other methods we could try to make the ultimate French fry. It occurred to me that we had an ultrasonic bath that we hadn’t used much for the book, except as a handy tool for extractions. I thought perhaps the cavitating action of the ultrasound would create an interesting texture in the fries. So, after cooking the potatoes sous vide to a nice, tender consistency, we put them in the ultrasonic bath. And sure enough, the cavitation created thousands of little fissures on the surface of the potato, which effectively released all of the natural potato starch. When we then deep-fried the potatoes, we could see the starch come out and crisp up to form tiny hair-like fuzz on the outside of the fries. They had an amazingly satisfying, crispy texture.

Having succeeded in finding a way to get the natural starch out, it got us thinking about ways to stuff more starch into the potatoes. We realized that we could use vacuum packing to infuse starch into the potatoes to produce an extra layer that would allow the interior texture to remain silky as the exterior fried and dried to a crisp. The next logical step, of course, was to marry both methods together into a recipe for starch-infused ultrasonic fries. They’ve been a big hit when we have served them at our dinners and events.

In the end we published all four recipes for French fries (five if you include the pommes pont-neuf). Each differs somewhat from the others in it texture and fluffiness, but all of them are great. The recipe for Starch-Infused Fries here is one of the simpler ones. If you want the others, you’ll have to buy the book!

Although these recipes represent the successes of our many rounds of trial and error, not all our ideas panned out. Our seemingly brilliant idea of infusing fried with ketchup or vinegar, for example… well, let’s just say that they’re not in MC for a reason.

Maxime Bilet, coauthor of Modernist Cuisine and Modernist Cuisine at Home

When I was nine years old, I announced to my mother that I was going to cook Thanksgiving dinner. I went to the library and checked out some books on cooking: Escoffier, Julia Child, all of the classics. Some people ask how my mother could let me do such a thing. Her response is that she couldn’t have stopped me.

It wasn’t the best meal of my life, but it was a start. Since then I’ve made many Thanksgiving dinners. Perhaps you might even say too many. Everyone loves a traditional Thanksgiving dinner but chefs, particularly home chefs, want to use such a meal as a challenge, to both hone and show off their skills. Making the same thing year after year might taste wonderful, but it can lose its thrill. The great thing is that you can really mix things up with Thanksgiving while still serving up the basics, like we did in our Thanksgiving Stew recipe. Because everyone knows the traditional meal you are referencing, everyone will understand the twist you put on a dish.

This is why I love our carbonated cranberry recipe, which is a riff on our fizzy grapes recipe in Modernist Cuisine. Cranberry sauces come in all sorts of variations, from gelled to spicy. That’s why switching up your usual cranberry dish is a great place to start playing around with Thanksgiving dinner.

Of course, some people still want everything on their plate to be exactly as they remember Grandma serving. There’s nothing wrong with that. But knowing the science behind cooking can help you bake your bird in an oven with excellent results. Your guests don’t even have to know.

Nathan Myhrvold, coauthor of Modernist Cuisine and Modernist Cuisine at Home

I remember making lentils for the first time in my pressure cooker (this was before I went to culinary school). It blew up. My super-white kitchen was suddenly covered in yellow spots. The thing wouldn’t stop spewing lentils; I had to throw a towel over it. The problem, it turned out, was caused by a single lentil that had become stuck in the old-style pressure release valve, jamming it shut.

For years after that, I was scared to use a pressure cooker. But joining The Cooking Lab cured me of my fear as I saw how safe modern pressure cookers are when used properly — and how useful they are for risotto, stocks, vegetables… you name it. Because water boils at higher temperature inside a pressurized environment, risottos and other grains cook faster, in a pressure cooker, stocks are richer, and natural sugars caramelized more easily. Now I use a pressure cooker all the time — but only after I read the manual.

Anjana Shanker, Development Chef

I joined the MC crew just after the book was published. While I consider myself to be at least an adequate home cook, I quickly had to learn many of the finer points of not just all 2,438 pages of Modernist Cuisine, but of the movement itself. Poring through the volumes, as well as looking at photos of Modernist restaurants online, I also noticed some recurring themes. One of them was pouring a consommé tableside, à la Ferran Adrìa.

When I was brainstorming recipes to publish on the blog this month, I naturally started thinking about Thanksgiving. One of my favorite things about the traditional American feast is how well all of the elements go together. I wondered, Could you pour a consommé over your dish and create a stew? I started writing down ideas, and later I pitched some of them to MC coauthor Maxime Bilet.

Max saw some issues with some of the particular components I proposed for the stew: meats don’t mix well with carbonated fruit, he said, and croutons didn’t strike him as the best representative of stuffing. But he liked my overall idea as well as the notion of a pour-over consommé, and he and Johnny Zhu, one of his culinary research assistants, developed these into a Thanksgiving masterpiece.

The moment I tasted their creation, I knew what I’d give thanks for this year, the chance to work with true geniuses. I didn’t know what I was eating, but I said, “This tastes like Thanksgiving.” Johnny had made a puree of store-bought stuffing mix. The cranberry liquid mingles with turkey jus. The turkey breast is cooked sous vide to a perfect core temperature. And Nathan’s comparison of Modernist cooking to architecture really clicked in my head when I watched Max arrange the various components on the plate.

In the beginning, Max jokingly calling this dish “Judy’s Stew” (whereas I referred to it as “my crazy idea”). Nathan called it “Modernist Cuisine in a bowl.” But none of those names stuck because, of course, I am not a chef and didn’t actually invent any of it, and because it is more than just Modernist cuisine. So we have instead called it Thanksgiving Stew because it is the quintessence of Thanksgiving dinner, presented in a new light.

Judy Oldfield-Wilson, Online Writer

As our culinary team here at The Cooking Lab developed many different kinds of gels and candies for Modernist Cuisine, we tried shaping them into a variety of clever, fun, or surprising shapes. One approach we like is to use fishing-lure molds, which are sold at many sporting goods stores. For this recipe, we used earthworm molds to make gummy candies that look remarkably like real worms.
Johnny Zhu, Development Chef

I love gummy worms! I get to eat them at the baseball game. I usually get them from the candy store.
Jerry Zhu, age 3½, future Development Chef

What better time of year than Halloween to make this Modernist treat! In the recipe below, we show you how to make gummy worms at home (along with cookie crumb dirt!) and how a special helper can aid in the process.

Everyone has, at some time, been served a sauce so overthickened with starch that it turned as gluey as wallpaper paste. The flavor is usually even worse than the texture because the gluey starch inhibits flavor release, which is how the flavor chemicals get to your taste buds.

Cooks today have much better alternatives: modern hydrocolloids, which are powders that set or thicken when mixed with water. Traditional starches and gelatin are hydrocolloids, but now stores have begun to carry many other hydrocolloids that are even more useful, such as agar, carrageenan, locust bean gum, and xanthan gum.

Both agar and carrageenan are extracts made from seaweed. If you have ever played with seaweed on the beach, you’ve noted its rubbery and gel-like consistency. Agar has been used in Japanese cooking for a thousand years, but has only just become popular in Western cuisines. Carrageenan is named for a small Irish fishing village, where they have traditionally made a pudding by boiling seaweed in sweetened milk. Locust bean gum is made from the seedpods of carob, which you can find sold as a chocolate substitute in most any health food store. Perhaps the most flexible modern hydrocolloid is xanthan gum, which is made by fermenting a natural bacteria, in much the same way that vinegar and yeast are made.

These modern hydrocolloids, and others like them, have many advantages over gelatin and traditional starches. They work at a wider range of pH and temperature. They perform better when reheating. They can make gels that don’t weep. And they work at very small concentrations. When thickening with xanthan gum, for example, we typically add just 0.1-0.2 g for every 100 g of liquid, and when making a solid gel, we usually use about 0.5 g for every 100 g of liquid. The trickiest part of using these ingredients is often measuring out such small weights precisely! But because the amounts are so small, they don’t interfere with the taste of the final dish nearly as much as conventional starches do.

In this recipe for gelato, we exploit yet another advantage of hydrocolloids: the way they affect the size of the ice crystals in ice cream or sorbet as it freezes. The size of the crystals is the biggest factor in the texture and consistency of an ice cream or sorbet; generally speaking, the smaller, the better.

Finally, hydrocolloids are often called stabilizers because they help foods stabilize at a good consistency without too much added fat or sugar (we’ve assembled a useful table of emulsion stabilizers that summarizes the properties and uses of each one–you can find it below). In our pistachio gelato, the nuts themselves are the only source of fat. But to get the texture just right, a little bit of carrageenan goes a long way.

Nathan Myhrvold, coauthor of Modernist Cuisine and Modernist Cuisine at Home

Editor’s note: This is the original recipe that appeared in Modernist Cuisine. For the recipe we adapted for Modernist Cuisine at Home, click here.

One of the most important flavor-producing reactions in cooking is the Maillard reaction. In discussions of cooking, it is sometimes called “the browning reaction,” but that description is incomplete at best. Indeed, it really ought to be called “the flavor reaction,” not “the browning reaction.”

To be sure, the Maillard reaction does create pigments that lend cooked food a tasty brown hue. It all starts with amino acids and certain simple sugars. Heat and chemistry rearrange those relatively simple compounds into new molecules of rings and collections of rings. The molecules produced keep reacting in increasingly complex ways that generate literally hundreds of new compounds. Some are pigments that turn the food an appealing brown color. But beyond these are a wide array of delectable flavor and aroma compounds. It is mainly the Maillard reaction we have to thank for the potent and characteristic smells of roasting, baking, and frying.

Pressure cookers are particularly suited for promoting the high temperatures needed to accelerate both the Maillard reaction and caramelization. These two processes are frequently mistaken for each other. They do go hand in hand in many practical situations, but they involve different chemical reactions. Whether you are caramelizing the food or “Maillardizing” it, you want to raise the temperature well above the boiling point of water to get these reactions going at a good clip. In a pressure cooker, the temperature of the steam can rise well above 100 °C / 212 °F.

Adapted from the recipe for Caramelized Carrot Soup on page 3·301 of Modernist Cuisine

This past March, we had to make about 360 omelets to serve during our weeklong launch of Modernist Cuisine in New York City. We made all of them ahead of time at The Cooking Lab, in a single 19-hour day. In six of those hours, we churned out more than 300 omelet “skins.” I’ve never been as delirious as I was then…that’s a lot of omelets!

To be certain the omelets would keep well during the trip, we ran perishability tests in advance on all of the components, and we then used the test results to time our production carefully. You don’t want to be guessing when you’re carrying a whole bunch of vacuum-sealed eggs across the country! We found that the omelets and the scrambled egg foam keep pretty well for two to three days, but they really are best after no more than one day. After four or five days, the eggs start to get sticky. Nobody wants four-day-old eggs.

Needless to say, you need a lot of eggs to make 30 dozen omelets. It’s always fun to see the expressions on store clerks faces when we buy a lot of one thing: in this case, four cases of eggs at Whole Foods. That’s not unusual for us. When we prep for events, we’ll often buy 20 pounds of pig skin or all of the beef fat that the butcher trims in the morning. Restaurants typically use purveyors, who deliver large amounts of various products right to their door. When we show up at suburban supermarkets, they just never know what hit them.

Johnny Zhu, Development Chef

I still have the book of handwritten recipes that my friends and family made me when I moved to America from India. It’s funny, because I never cooked Indian food in India. I was interested in baking, but not cooking. I started cooking Indian food only after I moved to Arizona. And I would always call my mother back in India with questions. That’s also when I decided to go to culinary school.

Anjana Shanker, Development Chef

One day in a meeting, Nathan Myhrvold came up with an idea for a beef jus cooked rare. By cooking the meat sous vide at a low temperature, he reasoned, one ought to be able to create a jus that is just as tasty as traditional brown beef jus, but much brighter and more appetizing in color.

Figuring out the temperature to cook the meat was easy enough: we knew that tough beef comes out nice and rare when cooked to 53 °C / 127 °F. But it took a bit of experimenting to work out the best way to prepare the meat for the water bath. We tried grinding it, pureeing it, and cutting it to various size, but we found that when we cut the beef very finely, too much myosin came out, and the meat actually congealed into a sausage-like texture, at which point it became next to impossible to extract any juice. On the other hand, when we left the meat in large cubes, we couldn’t extract much of the jus from the center of the cubes. The optimal size seems to be cubes about 1 cm on a side.

Grant Crilly, Development Chef

We cook the meat sous vide because this method yields a bright, rare jus, which is delicious. But it occurred to us that we could apply another Modernist method–centrifuging–to refine the recipe even further. We found it works well to transfer the meat and extracted jus from the sous vide bag into centrifuge vials after the cooking is complete. (Divide the weight evenly into at least two vials, so that the rotor is balanced.) Spinning the mixture in the centrifuge for about 1 h at 27,500g enables the fat to congeal, as shown in the video below. If you don’t happen to have a centrifuge in your kitchen, a grape press, fine sieve, or even a strong kitchen towel works well, too. Press the meat and jus and shake the sieve for optimal results. While this won’t yield quite as much jus as using a centrifuge, you should be able to press out most of the jus. Even after you centrifuge, you will still want to strain away any bits of meat and fat.