Page 2 of 2

My Guest Chef Experience: iNG Restaurant is Good People

I won dinner for two at moto restaurant and guest chef for a day at iNG restaurant in Chicago as part of the Scorcese Menu contest. Follow moto…

Frankenfoods Part 1: Fruit-Glued Compressed Melon Terrine

Fruit glue is an interesting technique that melds different fruits together using low methoxyl pectin and calcium. Fruits are infused with a calcium solution, brushed with a pectin…

Old-Fashioned Cucumber Phosphate Soda

Ice Cream Bar in San Francisco serves old-fashioned soda fountain drinks. I never order off the menu because I prefer to experiment and create my own sodas using…

Vietnamese Compressed Watermelon Sashimi and Compressed Watermelon Brulee

Vietnamese compressed watermelon sashimi. That’s watermelon, not tuna, pictured below! Compressed watermelon is made using a chamber vacuum sealer. Under vacuum, the vacuoles in the watermelon cells expand…

Centrifuged Banana Juice Sorbet with Nutella Powder and Whipped Cream

Centrifuged Banana Juice Sorbet with Nutella Powder and Whipped Cream Jet City Gastrophysics recently photographed his 30 course dinner at the Modernist Cuisine Cooking Lab. Looking over the…

Caramelized Carrot Soup with Coconut Foam

Caramelized carrot soup. Coconut foam sprinkled with dried tarragon, thyme and ground ginger. I bought a new pressure cooker and the first thing I made with it was…

Ron Swanson’s Modernist Birthday Dinner

Ron Swanson’s Modernist Birthday Dinner: sous-vide filet mignon vacuum marinated in Lagavulin 16 scotch, topped with bacon bits and whipped truffle butter Parks and Recreation is currently my…

The Peaness Mightier

The Peaness Mightier: Pea butter spread on pea flour crackers, topped with pea water caviar. This dish is named after the SNL Celebrity Jeopardy sketch. I deconstructed a…