Same dish (essentially) two different platings.
I’ve heard a lot of questions about the newest offering from Nathan Myrvold and team, Modernist Cuisine at Home. A few people have asked me, “I already have Modernist Cuisine: The Art and Science of Cooking, should I buy the new, mini version?” 0r, “Are the recipes in there really attainable for the average home cook?”
Last month, the Modernist Cuisine team was nice enough to grant me a reviewer copy of the new book. Cutting to the chase, it’s every bit as exciting as “the big book”- breathtaking pictures, great recipes, ideas, techniques, and information. Speaking of pictures: here’s one of my favorites:
I’ll first say, that it is not a scaled down version of the 5 Volume Modernist Cuisine tomb. It would, make a great companion to the big set if you already own it. If you don’t own the big set, Modernist Cuisine at Home will suffice for a while, but overall, it will make you want the full set even more.
I like fajitas. Recently, I was in the grocery store and the flank steak was speaking to me. It’s rare that meat speaks to me these days but for some reason, this flank was singing. A walk through the produce department and I knew I wanted to make fajitas, but a plated version. Here’s what I came up with…
Last night I was hungry- it happens to me most nights. I couldn’t decide what to make. After a lot of going back and forth, I decided to use up some fresh basil from my garden to make a fresh spaghetti in a simple olive oil sauce. I went to the store to get a few ingredients. My trip to the grocery store was uninspired. I returned home un-excited to cook. I thought that maybe cooking in real-time “against” the contestants on MasterChef Season 3 would be fun… Could I pull off a fresh extruded pasta in an hour? The question was exciting, but the more I thought about it, I just didn’t want to cook.
I had tweeted about live tweeting an hour of cooking and there seemed to be some interest so I thought it would be fun to do eventually. But not that night… I ate leftovers last night.
Tonight I was ready to cook. A long day at work and I wanted to unwind- cooking relaxes me. I decided to up the ante and shoot for three courses in one hour. They would be simple(ish) courses, but all three in an hour from scratch would be aggressive to say the least. Spoiler: Dinner was excellent. But it wasn’t smooth sailing, here’s what happened along the way (and a few tips that can help speed up your cooking).
Polyscience president/founder Philip Preston walks through using the app here, and click the jump to read my thoughts/experiences using it “in real life”.