Modernist Cuisine: Sous Vide-Style Salmon and Pistachio Gelato

From laboratory to home kitchen, science-inspired techniques for cooking are opening up an exciting new set of tools for the home chef, influencing the way we eat, cook, and think about food. Chef and food scientist Nathan Myhrvold, also a former Microsoft chief of technology, shared some of his innovative recipes.

Sous Vide-Style Salmon
Sous vide cooking simply means preparing food and flavoring in an airtight plastic bag in a water bath at a precise (often low) temperature for a long time. The cooking technique is ideal for delicate fish because by regulating the exact water tempertaure, it does not allow for overcooking.

Vegan Pistachio Gelato
Nathan's flavorful pistachio gelato contains no cream, milk, or eggs, which can dilute the pistachio flavor. Instead, pistachio oil is emulsified with water to create a texture that's deliciously creamy.

Resources

Learn more about Nathan Myhrvold's set of cookbooks, "Modernist Cuisine: The Art and Science of Cooking."

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