Tag: molecular gastronomy

Modernist Cuisine: The Art and Science of Cooking

The Modernist Burger from Modernist Cuisine: The Art and Science of Cooking.
Click above to be taken to Serious Eats to see a full-size image detailing what went into making that burger–including sous vide lettuce.

“The most important book in the culinary arts since Escoffier.” –Tim Zagat

Still hot of the press, and already Modernist Cuisine: The Art and Science of Cooking is creating a stir. Eliciting comparisons to the Auguste Escoffier tome, Le Guide Culinaire is no small feat. (Ironically, that 100-year old text has an upcoming release date for a new revised English translation.) Consisting of six volumes and almost 2,500 pages, Modernist Cuisine by Nathan Myhrvold, Chris Young and Maxime Bilet combines stunning photography with detailed explanations, giving the modern cook a true guide to the culinary arts.

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Move over molecules, make way for digital gastronomy

Cornucopia: Digital Gastronomy

A design concept by Marcelo Coelho and Amit Zoran of the MIT Fluid Interfaces Group, Cornucopia: Digital Gastronomy looks forward and examines how food may be delivered in the future. It’s a food printer.

Ingredients are stored in food canisters and are then fed into a mixer before heading off to an extruder tube. The mash is then layered inside the receiving chamber according to preset instructions. The unit will then be able to heat or cool the food, ultimately resulting in a finished product the likes of which are not seen in nature.

Mmm, don’t forget the crackers.

(Via Make)

The chemistry set you eat

Molecular Gastronomy Starter Set

This is the chemistry set of today. Those semi-dangerous labs-in-a-box are a thing of the past. Nowadays, they aren’t going to pack anything remotely dangerous into those learning kits, so you might as well look elsewhere for real fun. Since Junior no longer has the capability to produce searing acid baths for his action figures, the modern chemistry set might as well produce something useful: food!

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Oil and vinegar one drop at a time

Pipette Oil & Vinegar by Design House Stockholm

Sure, you could use an oil mister to dress up your greens, or even the old fashioned way of pouring (gasp!) a mixture over your salad, but I think that’s all a little too last millennium. In this scientific age we all need to embrace the era that we live in. If that includes salad dressing, then so be it. I am prepared to meet the future head on; now you can too.

The Pipette Oil & Vinegar set by Design House Stockholm intends to bring up to date the way that we store and serve our salad essentials. Doling out exact measurements drop by drop, you have full control over your salad. The pipette set, designed by Camilla Kropp, is the perfect serving solution for the precision cook (or budding molecular gastronomist) in all of us.

Retrosink: Kitchen scale with sundries

American Family Kitchen Scale

In these days of molecular gastronomy kitchen scales need to be a bit more precise than those of the past. While this American Family Kitchen Scale may not see every day use any longer, it can still hold its own as décor. No less than eight food items are painted on it, presumably to tell you what the scale is to be used for. While you may not have much need to measure out a pound of lettuce, the picture (along with my favorite, the steak) sure looks nice.

Converting ounces to grams is done old-school style, with two sets of marks delineating the weight. No buttons to press here, no batteries to insert or outlet to find. However, even with no exacting measurements, this scale can still find a place in the modern kitchen—as long as you’re not using transglutaminase or sodium alginate.