Word: molecular
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Bless-this-mess chefs looking to make something more exotic than green-bean casserole this holiday season are in luck. Fall brings a trio of cookbooks from world-renowned molecular gastronomists whose kitchens look a bit like chemistry labs, with all those centrifuges and tanks of liquid nitrogen used to make carrot foam and whiskey jellies. This hyper-whimsical style of cooking has caught on at many a celebrated restaurant, but are these books--whose recipes call for ingredients like calcium lactate--even remotely useful for home cooks...
...Another molecular tome, The Big Fat Duck Cookbook (Bloomsbury USA; $250), includes recipes like nitro-scrambled egg-and-bacon ice cream that are probably out of reach for amateurs. But, says author Heston Blumenthal, whose Fat Duck restaurant in Bray, England, got three stars from Michelin, "we still have lots of little bits and techniques people can pull out and use at home," like poaching potatoes before frying for crisper chips. Blumenthal, by the way, is not fond of the term molecular gastronomy, which he thinks sounds élitist. "Everything in cooking is chemical," he says. "Water is a chemical...
...molecular technique poised to hit home kitchens is sous vide, in which meat is vacuum-sealed and poached at a very low temperature, producing supermoist and flavorful dishes. In December, Thomas Keller, who has two three-star restaurants, will publish Under Pressure (Artisan; $75), which offers sous vide recipes just as a slew of home sous vide equipment hits store shelves. The future is almost here. Start making counter space for the antigriddle...
...believe his resume,” said biology professor Thomas P. Maniatis, in whose lab Cai conducted research. “It read more like an application for a junior faculty position.” Maniatis told the mourners that he scheduled a meeting with the molecular and cellular biology concentrator, expecting to meet a brilliant student but one with a big ego. “Instead, I was taken in by Peter’s homely manner, his energy, and his sheer intelligence,” Maniatis said. “Peter did not disappoint during his time...
...terms of school, Peter could figure it all out. He excelled in his concentration, molecular and cellular biology. Even more, he excelled in courses outside of his area of study. He was working on a secondary field in economics, and he often helped me with my own economics work, even though he always erroneously referred to me, the econ concentrator, as the expert...