The Ultimate Hamburger by Modernist Cuisine

In The Ultimate Hamburger, scientists and cooks Nathan Myhrvold and Maxime Bilet of Modernist Cuisine describe in detail how they created their “ultimate hamburger”.

Modernist Cuisine recently published a high-end 6-volume book set, titled Modernist Cuisine: The Art and Science of Cooking, which is described as “a work des­tined to rein­vent cooking”.

In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet—scientists, inven­tors, and accom­plished cooks in their own right—have cre­ated a six-volume 2,400-page set that reveals science-inspired tech­niques for prepar­ing food that ranges from the oth­er­worldly to the sub­lime. The authors—and their 20-person team at The Cooking Lab—have achieved astound­ing new fla­vors and tex­tures by using tools such as water baths, homog­e­niz­ers, cen­trifuges, and ingre­di­ents such as hydro­col­loids, emul­si­fiers, and enzymes.

via Gizmodo

image via Modernist Cuisine

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