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Modernist Cuisine is a six-volume set of cookbooks that goes on sale today. The $625 set isn’t for those of us who use a microwave for most meals. This cookbook looks into the science of cooking and the ultimate methods of getting to the ultimate results. For example, this hamburger take a total of 30 hours to make!
Take the book’s hamburger. Prepping the lettuce and tomato requires a vacuum sealer. The cheese is restructured—heated with ingredients like carrageenan and cooled in a mold—for a gooier texture. And making the burger itself requires hand-grinding the beef and using half-cylinder molds to catch the strands and gently form the patties.
Get a closer look at the burger at the Wall Street Journal’s interactive feature. Link to article. Link to hamburger. -via Nag on the Lake
What do you get when you combine food, research laboratory, and a former CTO of Microsoft who just happens to hold Ph.D.s in mathematical economics and theoretical physics? Drinkable bagel, that’s what!
Here is Nathan Myhrvold’s Bagel In a Glass: Broth made from an everything bagel, with tidbits of dill, lox, chives and all the rest of a complete breakfast.
Actually it’s much, much more than that, as this highly entertaining article by Paul Adams on Popular Science on Nathan Myhrvold’s Modernist Cuisine cookbook, which applies scientific research principles and techniques to cooking.
Link – via Geekosystem
Styling Evelina Bratell / Vaniljhorn, Photo: Carl Kleiner
Everyone who’s ever had to put together some furniture from IKEA would chuckle at Carl Kleiner’s series of photographs, which are to be used for the upcoming IKEA baking cookbook: Link – via Laughing Squid and Boing Boing
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Mmmm, beaver! Bug Girl posted these beaver recipes from a 1960 pamphlet entitled Good Eating from Woods and Fields, which also includes instructions for cooking muskrat. Link -Thanks, ersatz soubriquet!
See more from the booklet in her Flickr stream.
