Posts Tagged ‘mdrn ktchn’

23rd December
2012
written by scott

Ever wondered to yourself, “WTF is Modernist cuisine?” Here’s our answer. If you’re curious to learn more about the history of the movement, the reason that Modernist chefs don’t like the term “molecular gastronomy” or the difference between Modernist cuisine and Nouvelle cuisine, there’s no better resource than volume 1 of Modernist Cuisine

04th November
2012
written by scott

I’ve always been fascinated by puffed foods. Maybe it’s because our brains are hardwired to enjoy crunchy snacks… maybe it’s because Snap, Crackle and Pop were sending subliminal messages when I was a kid. In this video, I explain the science of puffing and show you a simple one you can make at home: puffed rice crisps.

25th October
2012
written by scott

Before Modernist Cuisine, and certainly before Modernist Cuisine at Home, I thought pressure cookers were antiquated, holdover kitchen appliances, like manual egg beaters or the electric hot dog cooker.  But, after my first taste of caramelized carrot soup, I was an instant believer.  In this video for MDRN KTCHN, I explain how pressure cookers do their magic, and why you no longer need to be afraid of one exploding in your face.

18th October
2012
written by scott

Just need the basics of sous vide?  This video, the second in the MDRN KTCHN series, breaks down the basics.  My go-to sous vide machine these days is the PolyScience Sous Vide Professional CREATIVE series, but if you’d prefer to save a little money and don’t mind the elbow grease, join the 1,000+ folks who have built their own sous vide machines from my $75 DIY instructions.