I’ve got A LOT to say about last night’s episode, so listen up…
Nathan Myrvold’s Modernist Cuisine; The Art and Science of Cooking has been raved about. From it’s sheer size (2,400+ pages, 60 pound total weight, 4 pounds of ink used in printing) to vast breadth (BBQ, Espresso, Centrifuge, Liquid Nitrogen, to just scratch the surface) to it’s in depth exploration of cooking science and creation of new dishes (ultrasonic french fries, striped omlet, & rare beef jus to name a few). I am happy to report that it does in fact live up to all of the “hype” surrounding it.
I’ve been in an environment that fosters innovation for the past decade. With innovation comes failure. As I’ve mentioned before, failure teaches us the most important lessons. There’s a quote from work that I’ve become quite fond of:
“If you see sombody working on something impossible, please do not disturb them…”
This dish may have been called “blood clots” and “shoe leather” by the judges, but here’s a re-worked proof of concept…
Was this executed perfectly on the show? No. Was it the most daring, bold, risky, creative dish of the day… I think so. The idea is completely “Freak Genius”… Here’s the recipe that has been put through some proper testing and development.
“Hero Shots and pickup interviews” 2.20.11: In the morning we do a publicity photo shoot and create out “EPK” –Electronic Press Kit. You can see my interview here… Later in the morning, we’re back on set today as individuals for our “Hero shots”. These are the 3 second clips of us doing something that looks cool for the camera that will run at the beginning of the show.
“1st Team Challenge” 2.18.11: We have a 6:00am call time this morning… There is a lot of complaining and coffee drinking going on from the cast. “All in a day’s work” is still my attitude, there’s no way that the producers will be able to break my work ethic. We are driven into downtown LA, somewhere near the Staples Center. Alejandra, our cast local and urban geography specialist is throwing our possibilities. We know today will be the first team challenge with yesterday’s winners, Derrick and Max, picking the teams. We end up in a small meeting room in the LA Times building. After a couple hours of waiting we are escorted to the cafeteria where we find the three judges.
If, by the end of this blog post, you’re not ready to start cooking low temperature or Sous Vide then there may be no convincing you… and for that I apologize.
I was recently loaned a PolyScience Sous Vide Professional to test and review here at EatDrinkEXPERIENCE… you can watch the unboxing here. I did my first experiment preparing for my morning news segment on KRIV FOX Houston… which you can watch here. But after the dust settled from an exciting week, I decided to do some endurance testing: 72 Hour short ribs. The results were stunning!
“1st Mystery Box” 2.12.11: We are in the MasterChef kitchen for the first time today. We had done the signature dish, apple chop, and chicken challenge in an old warehouse in Compton. The place was filthy…hard to believe we prepared food there. The “Real” MasterChef Kitchen is a lot closer to our hotel and has one big benefit right off the bat: Air Conditioning! (Yeah, the warehouse was THAT bad!)