MetaFilter posts tagged with Cooking and technology

PRINTER IS JAMMED. OPEN DOOR, CLEAR FOOD, THEN PRESS OK.

Brandon Blatcher — Wed, 30 Jan 2013 09:06:16 -0800

Looking to print your own house, jewelry or dessert? Then check out Engadget's Consumer Guide to 3D printers.

Nathan Myhrvold

Trurl — Tue, 28 Jun 2011 20:39:52 -0800

Then, coming on six o'clock, Mr. Myhrvold, the former Chief Technology Officer of Microsoft and an inventor with hundreds of patents to his name, came in, wearing chef's whites, and ushered us into dinner. Boy, people eat early around here, I thought. Little did I know I would be eating non-stop for the next three hours. (previously: 1,2) "Life has not been boring for me," Nathan Myhrvold says. An overachiever's overachiever, Myhrvold, 51, graduated from high school at 14, had two master's degrees and a Princeton Ph.D. in theoretical and mathematical physics by 23, worked alongside Stephen Hawking at Cambridge, and went on to earn hundreds of millions for Microsoft (and himself) as chief technology officer. Cashing out in 1999, he began pursuing his true passions by the armful: skydiving, car racing, scuba diving, volcanology, and UFOlogy, not to mention whole alternate careers as a wildlife photographer, dinosaur hunter, inventor (his name is on nearly 250 patents and counting), and author of the extraordinary new cookbook Modernist Cuisine.

Cooking Issues

joshuaconner — Wed, 11 Aug 2010 03:34:25 -0800

Cooking Issues (mentioned here and here previously), from French Culinary Institute Instructors Dave Arnold (previously) and Nils Norén (former Executive Chef at NYC's Aquavit and Top Chef Masters participant) is a blog exploring cutting-edge cooking techniques. While some techniques they describe require expensive and specialized equipment like liquid nitrogen dewars, a 1750°F custom-made loggerhead (also profiled here), a wet grinder (for ketchup "chocolate", of course!), or a turkey whose leg bones have been replaced with aluminum tubes through which an immersion circulator pumps hot oil, many others are well within the reach of the motivated home cook: gin-infused cucumbers, clarifying lime juice with agar, using enzymes to dissolve citrus pith for zest and supremes, quick-infusing liquor with a whipped cream maker, or making the world's best french fries (part 1, part 2). Here they are demonstrating some of their techniques on Late Night With Jimmy Fallon. There's tons more great information on their site including primers (on using liquid nitrogen in the kitchen, sous-vide cooking, and meat glue), the science behind cast iron cooking, forums where they and other experienced chefs respond to questions, and SKOAL, which you'll just have to see to understand. Dave Arnold also hosts a radio show (podcast link).

¡Que aproveche!

youarenothere — Sat, 29 Aug 2009 17:49:33 -0800

MacGyver Chef, making snow and cooking with magnets at Alinea, the history of the spork, cooking in a hotel room, a poo machine, and other adventures in food and technology from Gizmodo's week-long series Taste Test.

doctor delicious and molecular gastronomy

madamjujujive — Wed, 10 Oct 2007 22:00:49 -0800

Carbonated watermelon. Gelatin spheres with liquid centers. Broths and sauces whipped into foams. When the world's best chefs want something that defies the laws of physics, they come to one man: Dave Arnold, the DIY guru of high-tech cooking. Want to turn your kitchen into a science lab? Check out 25 extreme kitchen gadgets. Related, previously on Mefi: molecular gastronomy.

Hi-fi sci-fi food

Tlogmer — Fri, 04 Mar 2005 01:17:47 -0800

It's the future. Now where's my fucking food?

The Cook, the Egg, the server and breakfast.

DragonBoy — Thu, 25 Jul 2002 09:02:03 -0800

The Cook, the Egg, the server and breakfast. Emeril, eat your heart out. This enterprising chef/computer geek has managed to fry an egg using only the heat sink on his server, some tinfoil and a collection of copper 1p and 2p coins. Sure the egg took 11 minutes too cook, but it did taste "loverly!" Photo's galore!