Former Microsoft CTO Builds Kitchen Laboratory 127
circletimessquare writes "Nathan Myhrvold, former CTO of Microsoft, is self-publishing a cook book with scientific underpinnings. The man who presided over the original iterations of Windows has built a laboratory kitchen, hired 5 chefs, and plays with misplaced lab equipment: using an autoclave as a pressure cooker, using a 100-ton hydraulic press to make beef jerky, and using an ultrasonic welder for... he's not sure yet. The article includes a video on how to cryosear and cryorender duck. 'It's basically like a software project,' Dr. Myhrvold said. 'It's very much like a review we would do at Microsoft.' Is it possible to BSoD food?"
Heston Blumenthal got there first (Score:5, Informative)
Re:Dear Microsoft (Score:3, Informative)
Thou shalt not brute-force cooking. REAL chefs will have no interest in your stupid book.
Never heard of Heston Blumenthal then...
Heston Blumethal may have some prior art. (Score:1, Informative)
http://www.fatduck.co.uk/
"We embrace innovation—new ingredients, techniques, appliances, information, and ideas—whenever it can make a real contribution to our cooking.
We do not pursue novelty for its own sake. We may use modern thickeners, sugar substitutes, enzymes, liquid nitrogen, sous-vide, dehydration, and other nontraditional means, but these do not define our cooking. They are a few of the many tools that we are fortunate to have available as we strive to make delicious and stimulating dishes.
Similarly, the disciplines of food chemistry and food technology are valuable sources of information and ideas for all cooks. Even the most straightforward traditional preparation can be strengthened by an understanding of its ingredients and methods, and chemists have been helping cooks for hundreds of years. The fashionable term “molecular gastronomy” was introduced relatively recently, in 1992, to name a particular academic workshop for scientists and chefs on the basic food chemistry of traditional dishes. That workshop did not influence our approach, and the term “molecular gastronomy” does not describe our cooking, or indeed any style of cooking." - Heston Blumethal
Re:Dear Microsoft (Score:3, Informative)
Or Wylie Dufresne [wd-50.com], or Homaro Cantu [wikipedia.org], or the field of Molecular Gastronomy [wikipedia.org].
Lots of chefs are using cutting edge technology to do really exotic things with food both in technique and results. And, they've been doing it for a long time.
Cheers