Modernist Cooking

Photo: Scott Heimendinger

Former Microsoft Chief Technology Officer Nathan Myhrvold has food down to a science. Modernist cooking, AKA Molecular gastronomy, gets down to the nitty gritty of cooking techniques and ingredients via scientific measurements. Click here for recipes. Food By: Anjana Shanker and Maxime Bilet

The Science of Making Food

Photo: Scott Heimendinger

On the occasion of this magazine’s birthday, we asked Nathan Myhrvold’s modernist-cooking crew to dream up some dishes using their lab-nerd techniques and awesome machines. Myhrvold, with his five-volume Modernist Cuisine cookbook (and, this fall, a book for home cooks), has done more than anyone to document the modernist school of chefs that includes Ferran Adrià and Wylie Dufresne. He and his collaborators are serious, flavor-focused cooks, not tricksters, pulling the essences out of pure ingredients. The food is vibrant and inherently healthy, with small portions delivering a big payoff.

Precise Temperature Control

Photo: Scott Heimendinger

Low-Temperature Cured Halibut, Pistachio & Spring Garlic Emulsion

Cooking fish at a precise, low temperature works wonders. Fish is routinely cooked to a much higher temperature than necessary, causing the flesh to dry out and fish oils to oxidize and produce unpleasant fishy aromas. Here, we have cooked the fish sous vide in a water bath to a core temperature of just 113°F.

First, however, we quick-cure the halibut with a salt-sugar rub, which helps to preserve the juicy firmess of the fish. For the sauce, we make a sake reduction and then add a bit of beautiful green pistachio paste to add layers of flavor and a creamy mouthfeel. Any bright-green herb or lettuce with some acidity adds a delightful contrast of color and flavor to the pearly white of the fish and the light green of the sauce.

Monitor Chemical and Physical Reactions of Food

Photo: Scott Heimendinger

Cryo Shucked Shigoku Oyster, Sunchoke Cream, Rose Hip Lemon Jelly, & Picked Rose Petals

When a whole oyster is immersed in liquid nitrogen, something amazing happens. The ultracold nitrogen flash-freezes the adductor muscle, which then releases as it quickly thaws. Shucking becomes a breeze and leaves the texture and shape of the oyster pristine and beautiful.

For this dish, we wanted to accentuate the natural essence of the Shigoku oysters. The sunchoke oyster cream—a dairy-free emulsion—gives a satisfying depth to the nutty brininess of the oysters. The pickled rose petals and rose-hip jelly add the top notes and the sharp acidity to create a very satisfying bite.

Experiment with Different Flavor Combinations

Photo: Scott Heimendinger

Cherry Tomato & Cherry Salad, Parsnip Vanilla Pudding & Lemongrass

We love to explore new flavor combinations that may sound strange but actually make a lot of sense as soon as you taste them together. The sweet and savory qualities of this cherry and cherry tomato salad remind me of some of my favorite elements of Southeast Asian food, yet it feels Italian or French in its composition.

If you look very closely at the picture of this salad, you can see the thin veil over the dish, which is gelatinized tomato water. Making a gel of this kind is not as difficult as you might think, and the technique opens the door to a lot of fun textures.

The tomato water in the gel is made by cold infusion, which is yet another powerful but straightforward technique—basically, steeping herbs in chilled tomato water for several hours. This approach extracts the delicate top notes and avoids cooking them off, so that the veil tastes vibrantly of tomatoes and the aromatics.

Enlighten the Senses with Flavor, Smell, Texture, and Look

Photo: Scott Heimendinger

Vegetable Ravioli, Pressure Caramelized Allium Broth & Lemon Oil

There is something magical about making a dish look like a piece of art. The diner may be reluctant to even touch the food, but once the tasting begins, the flavors, aromas, and textures combine with the aesthetic to create a complete experience of food.

This vegetable ravioli dish looks snazzy but doesn’t require a crew to prepare. The wrappers are made from very thin cross sections of beet, rutabaga, celery root, and turnip, which we then steam. What vegetable you choose for the wrappers, as well as for the fillings, can shift with the seasons.

The ravioli sit in an allium broth of leeks, onions, garlic, and shallots, which we pressure-cook in canning jars until they brown. This pressure-extraction technique allows us to obtain a concentrated jus with much less water than used by the conventional methods.

  • Read more at ModernistCuisine.com

The Most Comprehensive Guide to Pizza Ever is Here

Photo credit: Nathan Myhrvold / The Cooking Lab, LLC.

Modernist Pizza, the definitive guide to one of the world’s most popular foods, has landed. The three-volume collection, covering the history, culture, styles, and over 1000 pizza recipes, is designed to empower pizza fans and professionals around the world.

Volume one explores pizza’s history, its many styles, and top pizza destinations around the world. Volume 2 tackles the fundamentals of pizza making, such as dough, sauce, cheese, and toppings. And Volume 3 concentrates on recipes for both traditional and innovative pizzas from across the globe. A portable recipe manual tops off the set.

The Modernist Cuisine team has applied the same exhaustive research methodology that they applied to their five volume Modernist Bread book, leaving no pizza stone unturned in their pursuit of pizza perfection.

Travelling around the world, from Italy and the US, to Sao Paolo and Tokyo, they visited over 250 of the world's best pizzerias between them, meeting and learning from some of the world's best pizzaiolo in the process.

The Modernist Cuisine Team

Photo: The Cooking Lab, LLC.

With over 1000 recipes and variations to choose between, from traditional Neapolitan Margherita, Brazilian thin-crust and Detroit-style doughs, to innovative sauces, cheeses and flavour combinations, like Hawaiian pizza with Kalua pork, all the pizza recipes and twists you could ever have dreamed of are here. They've even each been tested for perfect results in both professional and domestic ovens.

Photo: The Cooking Lab, LLC.

As well as hundreds of incredible photos, there are also easy step-by-step pictures to help home cooks get their techniques right first time. "With the methods and hacks we developed, we can practically guarantee you'll make great pizza at home," says Migoya, Modernist Cusine's head chef.

There's also plenty to excite and stretch real pizza pros, with detail on new insights and techniques thanks to the hundreds of experiments conducted by the team - like a game-changing flavour-infused fior di latte mozzarella, and turning ordinary canned soup into an extraordinary tomato sauce.

Nathan Myhrvold, culinary rule breaker and founder of Modernist Cuisine, interestingly dispels the common rules that prescribe good pizza making, like using a specific water for the dough, or baking pizzas in certain ovens. "Ultimately, the secret (if there is one) to making fantastic pizza is attention to detail on a few key points," he says.

And what better place to master those finer details than in the inspired hands of the Modernist Cuisine team in Modernist Pizza?

Photo credit: Nathan Myhrvold / The Cooking Lab, LLC.

Photo credit: Nathan Myhrvold / The Cooking Lab, LLC.

Photo credit: Nathan Myhrvold / The Cooking Lab, LLC.

Modernist Pizza is now available for pre-order and will go on sale on 5 October. $425 USD.


What You Get In This Book

  • An overview of modernist cooking techniques including carbonating, foaming, gelling, infusing, emulsifying, pressure cooking, thickening, sous viding, and spherification.
  • A look at the most popular modernist ingredients and how to use them, including agar, carrageenan, gelatin, lecithin, sodium alginate, sodium citrate, xanthan gum and many more.
  • A detailed look at the equipment you need to get started with modernist cooking at home, all of which costs less than $100.
  • More than 100 recipes providing a wide variety of dishes that will be the hit of your party. They include:

&bullCrostini, pressure cooked soups, chicken wings and tenders

&bullChips and dips, flatbreads, infused alcohols and cocktails

&bullDeviled eggs, cold soups, cheesy soups and dips

&bullA wide variety of small plates using beef, pork, chicken, fish, and lobster


Modernist Cuisine Recipes

Modernist brining akin to cooking sous vide soaks the meat for long periods up to 24 hours in a solution having a salt concentration only slightly higher than that target of 05. Kings Hawaiian Sweet Rolls of course.

Pin By Modernist Cuisine On Modernist Holiday Recipes And Tips Modernist Cuisine Holiday Favorite Recipes Cuisine

Olive oil 2 tbsp.

Modernist cuisine recipes. The cookbook indicates that the sugar enhances the sweetness of the potatoes. Modernist Cuisine – The Ultimate Hamburger – YouTube. The only way to improve on that satisfying summer meal is to make the rolls yourself and serve em up fresh.

Sea salt 1 2 tsp. Sous Vide Prime Rib Roast Recipe. Its six volumes of 2438 pages investigate the historical backdrop of food and clarify the art of cooking in a way that is open to both expert gourmet experts and home cooks.

Modernist Chef Inaki Aizpitarte mixes the menu up on a daily basis in order to use the freshest ingredients to surprise and delight his guests. You can also view all of my modernist recipes. The Art and Science of Cooking a five-volume 2400-page waterproof bible of food filled with recipes from laboratory-made cooking.

Radishes black beans pressure-cooked tamales pressure-cooked carnitas limes refried bean foam and chicharrón from Modernist Cuisine at Home. Modernist cuisine- plated dish recipes Modernist Cuisine. Brining fish prior to cooking will season it firm it and protect its delicate color.

1 Modernist Cuisine spherification recipe and technique booklet only available in this kit 50 g Sodium Alginate. The tough part will break off 1 tbsp. The first step in making the Modernist Vichyssoise recipe is to peel the potatoes and cut them into pieces before simmering them in water with some salt and sugar.

Dont forget to register your own. Although the authors are telling the story of Modernist cuisine their recipes are not limited to cutting-edge dishes. Modernist Cuisine – The Ultimate Hamburger.

Roasted red pepper and garlic flakes 1 tsp. Modernist Cuisine Carnitas Refried Beans Limes Tamales Pressure Cooking Black Beans Favorite Recipes Friends. A love of food and knowledge consumes him.

Nathan Myhrvold is the polymaths polymath. Nathan Myhrvold founder of The Cooking Lab co-author of Modernist Cuisine. Butter 1 lime cut into 6 wedges Place in vacuum seal bag When sealing ensure that asparagus all lay flat Set immersion circulator to 135 F Cook for 1 hour.

I will take the toughest recipes from the likes of Keller Blumenthal Myhrvold Voltaggio Adria and more and put them in an easy to understand format with step by step directions and pictures. The Art and Science of Cooking and Modernist Cuisine at Home and author of The Photography of Modernist Cuisine has had a passion for science cooking and photography since he was a boy. Discover the 102 Modernist Cuisine Sourdough recipe a unknown years old sourdough culture originating from United States.

Modernist Cooking At Home demystifies the techniques equipment and ingredients needed for perfecting the recipes found in the greatest modernist restaurants in the world. This is only their second year on the list but Chef Quique Dacosta is being likened to such legendary chefs as the Roca brothers and Ferran Adria. In volumes 1-5 youll find a huge variety of recipes and foods.

Sous Vide Duck Recipe With Blackberry-Port Pudding. For recipes you can check out some of the easier recipes I have on the site. The russet potatoes are peeled cut and cook sous vide in a simple brine of water salt and a little baking soda to obtain a light and fluffy interior.

If you only make one recipe on this list let it be homemade Ice Cream Cones. Hawaiian Sweet Rolls always great with pulled pork. The Art and Science of Cooking is an all encompassing treatment of cooking.

The booklet includes a recipe for Concord Grape Caviar using store-bought fruit juice along with eight recipe variations and serving suggestions. They will help demonstrate many of the techniques and ingredients with simple-to-follow directions. The risk of oversalting is eliminated.

Out of the authors experiments came Modernist Cuisine. 26 – Quique Dacosta in Denia Spain. 102 Modernist Cuisine Sourdough sourdough recipe The Quest for Sourdough.

Adapted from Modernist Cuisine at Home. The recipe and techniques are suitable for children ages eight and older. One of the uses of the ultrasonic bath at Modernist Cuisine is to make perfect fries that are soft inside and really crunchy outside.

Brassicas Recipe From Modernist Cuisine Modernist Cuisine Modernist Cuisine Recipes Recipes

Modernist Cuisine At Home Recipes Modernist Cuisine Chicken And Shrimp Recipes

Gourmet Modernist Cuisine Molecular Gastronomy Pastry Design Molecular Gastronomy

Creamy Kuzu Parmesan Gnocchi With Pea Water Molecular Gastronomy Molecular Gastronomy Recipes Gastronomy

Modernist Cuisine Kimchi Recipe Kimchi Recipe Modernist Cuisine Food


Contents

The idea for the book came up when Myhrvold acquired a temperature-controlled water bath for sous vide cooking in 2003. He tried to find information about this new cooking technique, which had been invented in the 1960s [7] and was in use at many restaurants by 2003. He could find only a few articles and one book (in Spanish) on sous vide, however. He posted messages on eGullet, a high-end cooking forum, asking for recipes or sources, but found that the process was poorly understood. [2]

Myhrvold has attended Ecole de Cuisine la Varenne, a cooking school in Burgundy, France [8] and has also cooked part-time at Rover's, a French restaurant in Seattle owned by Thierry Rautureau. He is also a scientist, having earned advanced degrees in geophysics, space physics, and theoretical and mathematical physics, done post-doctoral research with Stephen Hawking at Cambridge University, and worked for many years as the chief technology officer and chief strategist of Microsoft. [9] Drawing on his food and science skills, Myhrvold performed experiments and calculations to generate tables of times and temperatures for cooking various foods sous vide. When he posted these tables to eGullet, answering the question that he himself had asked in that forum about one year earlier, someone suggested that he should write a book. In 2006 he began to do so, but soon realized that he could not write the book he wanted himself, and that it would require a team using proper equipment. [2]

Myhrvold started buying equipment for the research kitchen in the Intellectual Ventures lab. Much of the equipment was standard cooking equipment, but it also included items such as rotor-stator homogenizers, ultrahigh-pressure homogenizers, freeze-dryers, a 50,000 G centrifuge, [1] ultrasonic baths, and rotary evaporators. [10] The laboratory already included other high-tech and industrial equipment, [11] a 100-ton hydraulic press, [11] a large water-jet cutter, an electrical discharge machine, and automated milling machines.

Myhrvold and Wayt Gibbs, an executive editor at Intellectual Ventures who served as the editor-in-chief and project manager for the book, also hired writers and editors, research assistants, photo editors, and an art director. First hired was Chris Young, who had just stopped his work of leading the development kitchen in Heston Blumenthal's restaurant The Fat Duck in England. Young recruited Maxime Bilet, also from The Fat Duck, who led the team of research chefs that developed and tested the 1,522 recipes in the book. [2] Photographer Ryan Matthew Smith joined the team after answering an advert on Craigslist seeking a photo editor. [12] The book team ultimately grew to include more than 50 staff and freelance contributors plus 14 outside experts who reviewed various chapters of the book. [13] At the high point of the project, 36 researchers, chefs, and editors were working simultaneously on the book. [5]

Initially the book was planned to be 150 pages on cooking sous vide in water baths and combi ovens, along with some scientific fundamentals relevant to those techniques. [8] It gradually grew in scope, and by late 2009 the book plan had expanded to 1,500 pages, [8] before finally being printed at 2,438 pages. [11] The book cost more than US$1,000,000 to produce the first printing of 6,000 copies, which sold out shortly after the publication date in March 2011. [11] In April 2011, The Cooking Lab ordered a second printing of 25,000 copies. [14]

The Cooking Lab published a less expensive, two-volume sequel, titled Modernist Cuisine at Home, coauthored by Myhrvold and Bilet, in October 2012. [15] The Photography of Modernist Cuisine, with 405 photographs and background details for each, including 127 from the 6-volume set and unpublished ones, was published in 2013. [16]

Modernist Cuisine consists of five major volumes plus a spiral-bound kitchen manual, which reprints recipes and reference tables from the major volumes on water-resistant paper for use while cooking.

  1. History and Fundamentals, includes a chapter that chronicles the intellectual history of culinary movements, culminating with a detailed history of the Modernist movement as it appeared in cooking beginning in the 1980s. Also in Volume 1 are chapters on microbiology, food safety, food and health, heat and energy, and the physics of food and water.
  2. Techniques and Equipment, includes a chapter on the science and techniques of traditional cooking, which it explains by making extensive use of illustrations and photography. This volume also contains chapters on modern cooking approaches, including baking in combi ovens and water-vapor ovens, cooking sous-vide, and cooking with a wide range of advanced equipment and ingredients, from homogenizers and vacuum pumps to liquid nitrogen and dry ice.
  3. Animals and Plants, contains just two chapters: one on meat and another on plant foods. Scientific fundamentals about these ingredients are presented along with basic cooking techniques, advanced cooking techniques, and many recipes.
  4. Ingredients and Preparations, explains the use of ingredients more commonly associated with Modernist cooking, including thickening and gelling agents, emulsions, and foams. This volume also contains chapters on wine and coffee.
  5. Plated-Dish Recipes, consists primarily of 48 more complex recipes, each of which includes both a main dish and various accompaniments. The index to the set appears in this volume, along with two glossaries and a set of reference tables.

The critical reception was generally positive, citing detail on molecular gastronomic techniques and strong illustrations. However, the book was criticized by reviewers in the New York Times and the New Yorker for being dryly written and of limited utility to cooks without an expensive array of kitchen tools at their disposal. [17] [18] Two years after it was first published, a reviewer in Forbes magazine pronounced Modernist Cuisine and its two successor books "this decade's most influential work about food" and also likely the most profitable set of books in the genre in recent years. [19]

In 2010 the book was inducted into the Gourmand Cookbook Hall of Fame. [20] In 2012 the book won the James Beard Foundation's "Cookbook of the Year" and "Cooking from a Professional Point of View" awards, [21] and the International Association of Culinary Professionals' "Professional Kitchens", "Design" and "Visionary Achievement" awards.

The Photography of Modernist Cuisine: The Exhibition opened at Pacific Science Center on October 26, 2013. [22] This is a photo exhibition that features food processes, large scale views, and modern cooking techniques.


'Modernist Cuisine' by Nathan Myhrvold: The Ultimate Cookbook

Itching to know more about Modernist Cuisine, and the insane dinner I covered last week? You can find a full report in my article over on Gourmet Live. If you've got an iPad, the app is a free download away (and Serious Eats has a monthly contribution to the magazine, so it's worth taking a look!), though this particular article is also available online.

It's a two part series. The first discusses what goes into the making of a book like this, while the second talks more about the photography, and the dinner itself.

Here's an excerpt:

On March 16th, 2004 at 3:44PM, a question was posted on the online messageboard eGullet under the username nathanm: "I am wondering if anybody has sources for recipes for sous-vide cooking--which is to say, cooking done in sealed vacuum bags." This was the humble first step on a path that would lead eventually to Modernist Cuisine, a six-volume tome that David Chang of New York's Momofuku empire calls "the cookbook to end all cookbooks.

To describe Modernist Cuisine as "a cookbook" is a bit like describing Mount Everest as a hill. With 2,438 pages, 3,216 full color photographs and 1.1 million words, Modernist Cuisine will surely be the longest, most thorough examination of food ever published. It hits the market next month with a price tag of $625. (Or only $467.62 if you pre-order on Amazon!) Its release was delayed by months because the custom-designed plexiglass case that houses the volumes kept cracking under their astonishing 43-pound weight. The ink alone weighs over 4 pounds--that's about the same as Thomas Keller's entire French Laundry Cookbook.

Every one of the traditional publishers balked at the scope of this project," says Dr. Nathan Myhrvold the eccentric multi-millionaire behind Modernist Cuisine (there just had to be an eccentric multi-millionaire backing this one), "which is why I had to found my own publishing company to get it done." Fortunately, as former Chief Technology Officer of Microsoft and current CEO of Intellectual Ventures, a $5 billion patent portfolio development company, the real-world nathanm had the necessary resources--and not just financial ones.


Science Nerds Meet Foodies In 'Modernist Cuisine'

When Nathan Myhrvold was 9 years old, he announced to his mother that he was going to cook Thanksgiving dinner — the entire meal, all by himself. Though it wasn't a smashing success, it did cement his life-long interest in food.

Myhrvold read hundreds of cookbooks and essentially became a self-taught chef. In the mid-1990s, he took a leave of absence from his job to go to a professional chef's school in France.

Nathan Myhrvold The Cooking Lab hide caption

That job that he had left was at Microsoft, where Myhrvold served as the company's chief technology officer. With degrees in mathematics and geophysics, as well as Ph.D.s in mathematical economics and theoretical physics, Myhrvold is more well-known for his work in the world of science and technology than he is for his cooking.

Food continued to be a passion, though, and Myhrvold found a way to combine that love with his love of science. Along with his two co-authors, Chris Young and Maxime Bilet, Myhrvold created a self-published, highly produced, six-volume cookbook entitled, Modernist Cuisine: The Art and Science of Cooking.

"Food, like anything else in the physical world, obeys the laws of physics," explains Mhyrvold. "The fact is when you whisk together some oil and lemon juice and make mayonnaise, you're using the principles of physics and chemistry there, too. I think that understanding how those principles affect cooking helps you cook better."

That scientific approach to food is part of the modernist movement, which strives to understand science in the kitchen and to use new technologies and techniques to change how people eat and appreciate food.

The Magical Making Of A Parmesan 'Egg'

Chef Jose Andres and his team at Minibar in Washington, D.C. demonstrate the making of a Parmesan 'egg.'

It's a movement that started in Spain, under the leadership of a Catalan Spanish chef named Ferran Adria. But increasingly, chefs outside of Spain are experimenting with modernist cooking, like Jose Andres of Washington, D.C. Andres studied under Adria, and his restaurant, Minibar, is known for its innovation and creativity with food.

Andres thinks Myhrvold's book will be a gift to humanity a way to preserve the techniques and creativity of cooking in the early 21st century. They are techniques that he himself uses as he tries to reinvent traditional food. And, as Andres point out, what's considered traditional now was likely revolutionary once upon a time.

"Today we take New England clam chowder as something traditional that makes our roots as American cooking very solid, with a lot of foundation," says Andres. "But the first person who decided to mix potatoes and clams and bacon and cream, in his own way 100 to 200 years ago, was a modernist."

Modernist Cuisine: The Art and Science of CookingBy Nathan Myhrvold, Chris Young and Maxime BiletHardcover, 2,438 pagesThe Cooking LabList Price: $625

Myhrvold also uses traditional cooking as a jumping-off point an example is that old American standby, barbecue. The book has extensive information about smoking, and the differences between grilling and barbecue. But it also demonstrates how to do traditional barbecue in a nontraditional way, using techniques from sous-vide, which involves cooking at low, accurate temperatures, usually in a water bath.

At first glance, these kinds of elaborate techniques might seem intimidating — calling for unfamiliar, high-tech equipment. But Myhrvold says that 80 percent of the book can be cooked with items available at any ordinary kitchen store.

As for following the 1,600 complex recipes? The book contains elaborate photographs and detailed step-by-step illustrations providing information on both the how and the why of modernist techniques.

In fact, the astonishing photography is one of the ways Myhrvold hopes to get people excited about the book.

"Early on in the book project, I hit on the idea of doing cutaway photos — what's happening inside your food as it cooks," he says. "You see the glowing coals, and the fat flaring up from the burger, and the burgers themselves are cut in half so you can see the heat progressing through the burger. And by doing that, you got people excited, and I would show them a view of food they'd never seen before."

With a retail price of $625 ($461.62 online), there's some question as to who might be able to afford a copy of Modernist Cuisine. But, as Myhrvold points out, the book costs less per pound than Parmigiano Reggiano — and about as much as dinner for two at a top restaurant.


Modernist Cooking - Recipes

Home » Blog » Molecular Gastronomy » Modernist vs. Traditional Cooking with Chefs Dufresne and Ripert

Chef, author and television personality Eric Ripert's episode of "On The Table." with molecular gastronomy Chef Wylie Dufresne is phenomenal. While they cook a poached egg with centrifuged sherry consommé, they share their perspectives on modernist cuisine vs traditional cooking. Modernist Chef Dufresne says "We're just trying to understand things a little bit better so we can make better decisions when we cook something. And some of these pieces of equipment allow us to be very precise". Chef Eric Ripert, being a traditional cook, replies "If you bring too much discipline for me in a scientific way, my ADD kicks and I cannot cook".

Chef Wylie Dufresne also talks about how he became a chef, how he got into molecular gastronomy working with scientists and his new restaurant Alder in NY, a more casual place than his famous WD-50. Both chefs also discuss the importance of creativity and what inspires them to come up with a new dish.

Watch the episode below, it is about 20 minutes long.


Modernist Cuisine's Individual Microwave Yellow Cakes

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Modernist Cuisine’s Scott Heimendinger shared this cool recipe from the new cookbook Modernist Cuisine at Home to make a fluffy, impressive dessert from boxed cake mix in about a minute in the microwave.

Special equipment: You will need a whipping siphon and 4 nitrous oxide canisters for this recipe.

Instructions

  1. 1 Pour half of the batter into the whipping siphon and charge with 2 of the nitrous oxide canisters.
  2. 2 Using scissors, make a few vertical cuts in the bottoms of the paper cups to allow steam to escape.
  3. 3 Spray the paper cups with cooking spray.
  4. 4 Siphon the batter into the paper cups until they’re a quarter of the way full. (Do not overfill.)
  5. 5 Cook 1 cup at a time in the microwave on high power for 1 minute.
  6. 6 Invert each cup on a plate and allow it to rest for a few seconds while the steam escapes, then tap the cup on the plate to release the cake.
  7. 7 Repeat the whole process with the remaining cake batter.

Recommended from Chowhound

Karen Solomon, author of Can It, Bottle It, Smoke It: And Other Kitchen Projects and Jam It, Pickle It, Cure It: And Other Cooking Projects (among other books), bakes cakes in canning jars these portable single-serving desserts are great for gifts or perfect for picnics. If you want to try it, here's her recipe. Try our Strawberry-Blueberry Crisp Baked in a Jar recipe too!


Watch the video: Modernist Cuisine at Home. Lecture 11 2012 (October 2021).