Food Arts Article

If you can get a hold of Food Arts Magazine, you must read Big Bang Book.  The article opens the pages of Nathan Myhrvold newest book Modernist Cuisine: The Art and Science of Cooking.  Fascinating!  Although a bit odd in their constant references to Outliers Theory by Malcolm Gladwell. (A book I did read and liked until the end when it was all about the author, boring.)   The article for the food trade explores cooking science and the awesome tools/machine molecular chefs play with. Oh, when will they morph into items for home use?   The few pictures from the book are artful and filled with bits of science geek data.  Bisected pot of steaming broccoli explains the dynamics of steaming and answers the burning question why steaming is often slower then boiling.  Although boiling is so 1960's.  Practical uses for the everyday cook includes test tube used to hold spices.  A great idea for those who purchase bulk. Sadly, I like many others can not afford the dream tools of the trade and safety issues would curtail the use of 1,980 degree propane generated flame.  Towards the end of the article, a table of envy list hot molecular equipment: liquid nitrogen, modern combi oven, vacuum sealer (I have one), homogenizer, pacojet (a dream for me), vacuum pump and so on.  To live the dream I will be contacting my library to purchase Mr. Myhrvold detailed data so I can pour through it and gain a better understanding of all my cooking screw ups.