Modernist Cuisine at Home | Lecture 11 (2012) | Summary and Q&A

Transcript

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Summary

In this lecture on science and cooking, the speaker introduces Nathan Myhrvold, the author of Modernist Cuisine, as the guest speaker. The speaker also discusses the tradition of having a warm-up act before the main lecture and talks about how cooking times for turkey are calculated using the diffusion coefficient of heat through food. Nathan Myhrvold then takes the stage and discusses his books Modernist Cuisine and Modernist Cuisine at Home, which focus on bringing science, art, and modern cooking techniques to the kitchen. He explores the concepts of art and science in cooking, the importance of understanding how things work in order to excel in culinary arts, and the evolution of cuisines throughout history. He also demonstrates various techniques and technologies used in modernist cooking, such as liquid nitrogen and pressure cookers.

Questions & Answers

Q: Where do cooking times for turkey come from?

Cooking times for turkey come from calculating the time it takes for the heat to cook the turkey using an equation that takes into account the desired cooking temperature and the diffusion coefficient of heat through food.

Q: How do diffusion coefficients of heat through food vary?

Diffusion coefficients of heat through food, as measured in a practical guide to sous-vide cooking, do not vary significantly and are generally close to that of water. This is because most foods are predominantly made up of water.

Q: How are turkey cooking times calculated?

Turkey cooking times can be calculated by approximating a turkey as a sphere and using its mass and density to determine its size. These values are then used in the equation that calculates the cooking time based on the desired temperature and the diffusion coefficient of heat through food.

Q: How does heat continue to cook the inside of the turkey after it's taken out of the oven?

When a turkey is taken out of the oven, the heat from the outside of the turkey continues to cook the inside due to the gradient of heat within the turkey. This gradient causes the turkey to reach a uniform temperature over time.

Q: What is Modernist Cuisine and what does it focus on?

Modernist Cuisine is a movement that combines art and science in cooking. Nathan Myhrvold's book, also titled Modernist Cuisine, is an encyclopedic treatment of modern cooking techniques. It explores the science behind cooking and explains esoteric techniques. The goal is to understand how things work in order to excel in the culinary arts.

Q: What inspired Nathan Myhrvold to write Modernist Cuisine at Home?

While the first book, Modernist Cuisine, focused on the science and techniques of modern cooking, Nathan Myhrvold wanted to create a book that was more accessible for home cooks. Modernist Cuisine at Home is a slim pamphlet that covers the basics of using photography and clear text to explain how things work in the kitchen and provide practical recipes for home cooks.

Q: Why is the physical quality of a book important in Modernist Cuisine?

The physical quality of a book in Modernist Cuisine is important because it aims to match the quality of the food being prepared. A book that is visually appealing with high-quality paper and ink enhances the overall experience and elevates the artistry of cooking.

Q: How are the vibrant and vivid photos in Modernist Cuisine achieved?

The vibrant and vivid photos in Modernist Cuisine are achieved by using high-quality ink. Ordinary printing inks cannot reproduce every color, especially highly saturated colors. By using the right ink, the photos are able to accurately represent the vibrant colors of the food.

Q: Is there a digital version of Modernist Cuisine available?

Currently, there is no digital version of Modernist Cuisine. The book was designed for high-resolution, high-quality photography and is not easily navigable in a digital format. However, it may be possible to have a digital version in the future that maintains the same visual quality.

Q: How does Nathan Myhrvold define art and science in cooking?

Nathan Myhrvold defines cooking as both an expressive art and a scientific process. He believes that art and science are not mutually exclusive, and that understanding the science behind cooking is crucial for achieving excellence in culinary art. The laws of nature apply in the kitchen, and cooking is about using heat, chemical reactions, and mechanical means to transform food and enhance its taste and texture.

Q: How does modernism challenge traditional culinary practices?

Modernism in cooking involves breaking traditions and challenging ingrained ideas about what food should be. It seeks to explore new tools, techniques, and ingredients, and to push the limits of what is possible in the culinary world. This can be seen in the use of unconventional ingredients, innovative cooking methods, and the combination of art and science in the creation of food that goes beyond simple realism and evokes emotions and thoughts.

Takeaways

Nathan Myhrvold's lecture on science and cooking highlights the fusion of art and science in modernist cuisine. He emphasizes the importance of understanding the science behind cooking in order to excel in the culinary arts, while also allowing for creative expression and pushing the boundaries of traditional culinary practices. Modernist Cuisine, both the book and the movement, aims to bring science to the kitchen and explore new techniques, tools, and ingredients to create innovative and exceptional dishes. By combining artistry, scientific understanding, and an open-minded approach, modernist cuisine opens up new possibilities for culinary exploration and pushes the boundaries of what food can be.