Take a tour through The Cooking Lab with Bloomberg Pursuits, tonight at 9 p.m. (EDT). Nathan Myhrvold will be taking Pursuit’s host Trish Regan through cryofrying steak with liquid nitrogen, making fries with an ultrasonic machine, centrifuging peas to separate them into three layers, and more! Watch the video above for a sneak peek.
Tune in to the Bloomberg Channel (check your cable provider for listings), or watch it live here.
Last night Nathan was a guest on “Jimmy Kimmel Live!,” along with actress Jessica Alba and Congressman Barney Frank. Jimmy was very excited to meet and cook with Nathan — he’s quite the food enthusiast — in fact, he already owns a set of Modernist Cuisine and has been cooking sous vide at home for some time.
The Modernist Cuisine hamburger is a great example of the philosophy we extol in the book: even the most humble dishes can be worthy of extraordinary care and attention. You’d certainly lavish great care on your duck confit, so why not do the same for your cheeseburger? In the video below, Nathan demonstrates an abbreviated version of our cryo-frying method, which involves cooking the patty sous vide, giving it a quick dunk in liquid nitrogen, and then browning the outside by deep-frying. These steps ensure that your burger is perfectly cooked from edge to edge. But let’s be honest, it’s also pretty bad-ass.
It’s challenging to work in a kitchen adjacent to a machine shop and not get inspired to occasionally tinker. So we’ve developed a “recipe” for laser etching images onto the surface of an omelet! [Perhaps we’ll include this in a future edition of MC 
] First, we make the same omelet base used in our iconic Striped Omelet recipe. We omit the mushroom stripes and instead cook a perfect disk of tender egg using a combi oven. A crucial step, it turns out, is vacuum-boiling off all of the gas trapped in the egg base before we cook it; otherwise, we’d end up with air bubbles and an uneven surface. Once the omelet cools, we put it in our laser cutter, turn the power down from “kill” to “stun,” and burn the image onto the surface. Some reconstructed cheese, cubed ham, and chives round out the dish.
This video shows the laser etching process, sped up 20x actual speed. Needless to say, the parametric recipe for the laser omelet would include additional celebrity faces.
Nathan also got to meet one of his favorite celebrities, Uggie, the Jack Russell terrier from the film The Artist. Nathan showed off a section of volume 3: Animals and Plants, and Uggie was particularly inspired by our rabbit recipe. Unsurprisingly, Uggie has a strong preference for free-range hare.
