Modernist Cuisine

Nathan Myhrvold didn’t just go to school; he worked on the quantum theory of gravity with Stephen Hawking. He didn’t just get a job; he became Microsoft’s first chief technology officer. As a hobbiest, he didn’t just get into grilling; he rocked several top prizes in the World Championship of Barbecue.

So it’s unsurprising that when Myhrvold decided to write a cookbook, he didn’t just write a cookbook.

He outfitted his kitchen laboratory with hundreds of thousands of dollars’ of whiz-bang equipment, including a centrifuge, freeze-driers, humidity-controlled smokers and special evaporators. He brought together dozens of people, including top chefs, and spent the next three years turning slabs of meat into pincushions for digital thermometers and cutting expensive cookery in half to demonstrate how it works.

The result is the 2,438-page, six-volume, 46-pound, $625 Modernist Cuisine: The Art and Science of Cooking.

Below is the menu in pictures of the dinner they served at one of the book presentation event.

Menu

Goat Milk Ricotta and Peas

fresh ricotta, cen­trifuged pea puree layers, essential oil

Geoduck Vongole

centrifuged broth

Caramelized Carrot Soup




pressure-cooked with baking soda

Mushroom Omelet

constructed egg stripes, steamed in a combi oven

Pastrami, Sauerkraut, Cognac Mustard

cooked sous vide for 72 h, precisely cured, brined, and fermented

Pistachio Ice Cream, Black Olive, Cocoa Nib, Arlettes

frozen constructed cream

Gruyère Cheese Caramels

sweet and savory caramel, edible film

Read more ….

A Modern Twist of Shanghai Steamed Dumpling

The traditional Shanghai Steamed Dumpling has ground pork filling. A restaurant in Singapore came up with new versions of the dumpling by adding seven different flavoured fillings. To distinquish the fillings, they used different colours of wrappings for the dumplings.

The white one is the dumpling with the original flavour. The other flavours are:

  • Ginseng (green)
  • Foie gras (brown)
  • Black Truffle (black)
  • Cheese (yellow)
  • Crab Roe (orange)
  • Garlic (grey)
  • Hot and Spicy Szechuan (pink)

Obese Kids with Poor Diet Showed Early Signs of Heart Risks

Obesity often saddles teenagers with a wide variety of conditions that boost the risk of heart disease, such as inflammation, insulin resistance and signs of trouble in the metabolic system, a small new study suggests.

“The metabolic abnormalities suggest that the process of developing heart disease has already started in these children, making it critical for them to make definitive lifestyle and diet changes,” said the senior researcher.

The findings were presented at the American Heart Association scientific sessions, held in Atlanta.

Read more ….

Ricky Cheung’s Home-cooked Dessert

Ingredients:

200 g ginger slices
100 g egg yolk
100 g water
30 g sugar
200 g 35% cream

Method

  1. Preheat oven to 230ºF.
  2. Chopped ginger and water in a blender. Strain and retain the liquid.
  3. Mix ginger solution with the other ingredients thoroughly. Pour into individual ramekins.
  4. Put ramekins in a deep baking pan. Fill water into the pan up to half of the height of the ramekins.
  5. Bake in oven for 20 minutes.
  6. Remove ramekins from oven. Sprinkle sugar evenly on top of custard. Caramelize the sugar by blow torching before serving.

Source: Hong Kong Magazine