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 the chefs’ favorite recipes from MCAH! Check back for more photos, stories, and tips.
– The Modernist Cuisine Team
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 and crispy on the outside.
In this video for chow.com, Director of Applied Research, Scott Heimendinger, demonstrates just what goes into making the perfect wing. Try them at your next tailgate partyyour friends will be impressed, and so will you. Click here for the recipe.
Whether you tune in for the game or just the commercials, you can’t watch the Super Bowl without snacks. But why pick up a bag of cheese puffs from the store when you can make your own? Wow your friends this Sunday with our Cheese Puffs recipe. In our Recipe Library we’ve included the recipe plus photos, tips, and how Wylie Dufresne inspired this and many other recipes in Modernist Cuisine.
Already have your Super Bowl menu set? Tell us about it in our Cooks’ Forum!
Move over milk and cookies, we’ll be leaving our Popping Buckeyes and Eggnog Foam Cocktails out for Santa this year. If, that is, we don’t devour them ourselves! We give our buckeyes a kick with pastry rocks (similar to Pop Rocks candy) and literally whip up some infused cream and eggs to top off tea and coffee for our Modernist take on eggnog.
You can find the recipes, as well as a video, tips, and photos, in our Recipe Library!
If you are looking for a main course for your Christmas dinner, check out Max’s post from last December, featuring a holiday ham and more!
Whether you’re searching for the perfect dish to bring to your next holiday potluck or the right accompaniment for your Christmas goose (or lamb, or ham, or turkey), risottos have just made the top of your list. Using our techniques, making risotto is a breeze — and it can be prepared a week in advance. In the newest edition to our Recipe Library, we’ve included a parametric recipe for cooking risottos from a variety of ingredients, including quinoa and forbidden rice, as well as Nathan’s recipe for Pressure-Cooked Vegetable Risotto. There’s also a special offer from Sous Vide Supreme!
Depending on whether you consider pommes pont-neuf to be a proper French fry, we have either four or five French fry recipes in Modernist Cuisine. In our most recent edition to the Recipe Library, we’ve delved into our recipe for Starch-Infused Fries and also included a video on how to make our Ultrasonic Fries.
Have you tried any of our French fry recipes? Tell us about your experiences in the comments or in our Cooks Forum.
With no time to lose, we’ve added one more Thanksgiving recipe to our library, Carbonated Cranberries, a take on the fizzy grapes featured in Modernist Cuisine. Of course, we will be serving this dish at all of our holiday affairs from now until New Year’s, so even if you have your menu set in stone for this Thursday, you might want to try them at your next party.
We’ve also added an interactive photo of our cutaway turkey and provided tips and tricks for cooking the perfect bird.
You can find our recipe for garlic confit along with tips on pressure cooker safety in our Recipe Library! We’ve also included a step-by-step video on how to safely use a pressure cooker and a helpful table on the boiling point of liquids at different gauges of pressure.
What do you get when you combine a water bath, pressure cooker, chicken feet, cranberries, and Stove Top stuffing? The tastiest Thanksgiving meal you’ve ever eaten out of a bowl!
Along with the multi-component recipe, we also have tips, photos, and four videos (sous vide turkey breast, sous vide cranberry consommé, microwave-fried herbs, and how to beautifully plate your stew).
Fall is the perfect time to enjoy our caramelized carrot soup, though once you’ve tried it, you’ll probably find yourself making it year-round. Head over to our Recipe Library to check out the recipe. Watch the video and follow the tips to create amazing bowls of carrot soup your family, friends, or neighbors will love.