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The Cooking Lab published a less expensive, two-volume sequel, titled Modernist Cuisine at Home, coauthored by Myhrvold and Bilet, in October 2012. [18] The Photography of Modernist Cuisine, with 405 photographs and background details for each, including 127 from the 6-volume set and unpublished ones, was published in 2013. [19]
Volume 3: Techniques and Equipment ("guidebook to the techniques of bread making. Chapters follow the process of making bread: fermentation , mixing, divide and shaping, proofing, scoring and finishing, ovens and baking, plus cooling and storage.")
To lay spoons and other cooking utensils, to prevent cooking fluids from getting onto countertops Sugar thermometer: Candy thermometer: Measuring the temperature, or stage, of sugar Tamis: Drum sieve: Used as a strainer, grater, or food mill. A tamis has a cylindrical edge, made of metal or wood, that supports a disc of fine metal, nylon, or ...
In the late 1990s and early 2000s, the term started to be used to describe a new style of cooking in which some chefs began to explore new possibilities in the kitchen by embracing science, research, technological advances in equipment and various natural gums and hydrocolloids produced by the commercial food processing industry.
Myhrvold is the principal author of a culinary text entitled Modernist Cuisine: The Art and Science of Cooking, [46] released in March 2011, on the application of scientific research principles and new techniques and technology to cooking. [47]
Steve over at Serious Keto says he loves modernist cuisine and kitchen science and that's why this chicken bread is appealing. Now before you get too excited about this keto-friendly "bread", let ...
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