Oct. 7th
2012
written by scott

I’m so excited to show you the first episode of MDRN KTCHN, a new cooking show that I’m hosting for CHOW.com, showing off the culinary innovations and food hacks of the Modernist Cuisine lab.  In this episode, I explain how to give Velveeta-like meltability to the flavorful cheeses you know and love.  This technique comes from Modernist Cuisine at Home, which devotes an entire chapter to recipes centered around this technique. Just last night, I used this cheese hack to create a mac and cheese sauce from smoked gouda and sharp cheddar – cheeses that would have otherwise melted into an oily mess.

We’ll be releasing new MDRN KTCHN videos every Sunday, so check back often.  I’ve also got a few other CHOW videos online, including Mind-Blowing Microwaved Boxed Cake, Crispy Korean-Style Fried Chicken Wings, and How to Carbonate Fruit with a Whipping Siphon.

5 Comments

  1. hey,
    i’ve finished building your make project immersion circulator today, and i have ran into a problem i was hopping you could help me with. My PID won’t allow me to set a temp higher than 40 celcius …..i was wondering if you knew how to fix this problem?…..it would be greatly appriciated

    thanks,
    Courtney

  2. 08/10/2012

    Everything is very open with a very clear clarification
    of the challenges. It was really informative. Your site is very useful.

    Many thanks for sharing!

  3. 11/08/2013

    Protein Drink

    Good post. I will be dealing with some of these issues as well..

  4. 11/08/2013

    Whispering Misty

    So sorry you may miss the workshop!

  5. Souls in the Waves

    Very good Early morning, I just stopped in to go to your internet site and imagined I’d say I experienced myself.

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