No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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."

Comments (9)

  • 20 Dec, 2011

    http://modernistcuisine.com/cook/recipe-library/pistachio-gelato/
    Recipes for ice cream

  • 25 Nov, 2011

    Where are the recipes and the video for the pistachio gelato. You indicate the gelato but it is not a part of the salmon video.
    Where are the recipes

  • 20 Nov, 2011

    STILL NO RECIPES!

  • 18 Nov, 2011

    I'd really like to make that salmon, but want to do it just like Nathan. Please post the recipe. Thanks!

  • 18 Nov, 2011

    Would like another look at the sauce for the salmon., I'd like to try this and not make any costly mistakes.

  • 18 Nov, 2011

    recipes, please!

  • 18 Nov, 2011

    Where are the recipes for the salmon and gelato?

  • 17 Nov, 2011

    i would like to have the ice cream's recipe, please.....

  • 17 Nov, 2011

    Disappointing there are no recipes.