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Simple sous-vide chicken breast
Sous-vide chicken breasts are easy to cook and super healthy. Add your favorite sauce, red onions, and garlic for a kick. Continue reading
Watermelon Tuna
Learn how to turn watermelon into faux tuna by using a vacuum pack. Continue reading
Recipe: Mozzarella Balloon
Learn how to make mozzarella balloons. Fill them up with tomato foam for an avant-garde caprese dish. Continue reading
Sous-vide and electricity consumption
Ever wonder how much it costs to keep a sous-vide machine or setup running? Continue reading
Grant Achatz’ Harvard lecture
Transcription notes of Grant Achatz’ lecture on reinventing food textures and flavors given at Harvard University. Continue reading
48-hour sous-vide top round beef
What happens when you cook tough, top round beef sous-vide for 48 hours? Find out here. Continue reading
Miraculin, a sugar alternative
Miraculin is a zero-calorie substance that transforms your taste buds to perceive sour foods as sweet. Learn more about it here! Continue reading
Liquid nitrogen ice cream
Learn the science behind and how to make liquid nitrogen ice cream. Continue reading
Sous-vide
Want to learn how to perfectly cook beef or any other food? What is sous-vide cooking? Read more about it here! Continue reading
Modernist Cuisine and the future of cooking
What happens when all Einstein-caliber intellect goes towards making a cookbook? Five volumes, 2,400 pages, 43 pounds of paper and 4 pounds of ink emerge from a 20-man team and nearly half a decade of time. “Cookbook” would be an understatement for this soon-to-be culinary canon. Continue reading