Nathan Myhrvold (Intellectual Ventures Co-founder) – Modernist Cuisine (Nov 2019)

Chapters

Abstract

The Culinary Revolution: Chris Young’s Fusion of Science and Gastronomy

Abstract:

Chris Young, an esteemed chef and culinary scientist, has revolutionized the world of cooking by integrating his extensive background in biochemistry and mathematics with his passion for gastronomy. This article explores Young’s journey from academia to the kitchen, highlighting his epiphany at the Fat Duck Restaurant, his collaboration with Heston Blumenthal, and his role in authoring the monumental “Modernist Cuisine.” We delve into the innovative culinary techniques and scientific principles Young has popularized, such as understanding emulsions, the science of heat, and the role of water in cooking. Moreover, we examine his approach to ingredients, the practical applications of his methods, and his impact on future food scientists.

Chris Young’s transition from a scientist to a culinary pioneer exemplifies the transformative power of interdisciplinary knowledge. His groundbreaking work in “Modernist Cuisine” has not only redefined traditional cooking methods but has also introduced novel approaches to gastronomy, blending science with culinary art. This article explores Young’s journey, underscoring the importance of scientific principles in cooking, his exploration of ingredients and techniques, and the influence of his work on the culinary world.

Main Ideas:

Journey from Scientist to Chef:

Chris Young’s journey began with a strong academic foundation in biochemistry and mathematics. His significant turning point occurred at the Fat Duck Restaurant, where he realized his passion for merging science with cooking. Over five years at the Fat Duck, Young laid the groundwork for his future culinary innovations.

“Modernist Cuisine”: The Culinary Encyclopedia:

Young co-authored “Modernist Cuisine,” a monumental six-volume set that stands as a testament to the fusion of science and cooking. It encompasses an extensive array of topics, ranging from traditional and modern cooking methods to laboratory techniques adapted for the kitchen.

Exploring New Culinary Frontiers:

Young’s innovative approach is characterized by his focus on understanding emulsions and utilizing high-tech equipment, such as rotor stator homogenizers. His work also shines a light on the potential of flavor oils in creating unique dairy-free creams.

The Science Behind Cooking Techniques:

“Modernist Cuisine” delves into the scientific principles underlying cooking techniques. It provides an in-depth understanding of the role of heat, water in cooking, and the detailed processes involved in techniques like sautéing and frying. This approach offers a comprehensive understanding of how ingredients interact and transform during cooking.

Innovative Recipes and Techniques:

Young’s recipes showcase a remarkable blend of science and creativity. From a life-changing omelet to the technique of reverse spherification, his cookbook is not only a guide to innovative cooking but also offers practical tips for adapting these sophisticated recipes for home cooking.

Impact on Future Food Scientists and Chefs:

Young’s story is more than personal success; it serves as an inspiration for aspiring food scientists and chefs. He champions a broad educational approach and a thorough understanding of the science behind food, paving the way for future innovators in the culinary field.

Collaboration and Ingredient Quality:

Young places a strong emphasis on the quality of ingredients and the importance of close collaboration with producers. He believes in understanding the production process to ensure the use of high-quality ingredients in culinary creations.

Kitchen Equipment and Technology:

His perspective on the judicious use of kitchen technology guides chefs in selecting the right tools to match their culinary style, highlighting the importance of technology in modern cooking.

Background and Inspiration:

Young began his journey with degrees in biochemistry and mathematics before discovering his passion for cooking. He honed his skills as a cook and later apprenticed in a renowned Seattle kitchen in the early 2000s. His inspiration was sparked in 2003 by Heston Blumenthal, a chef known for applying science in cooking, leading Young to join Blumenthal’s talented team for over five years.

Motivation for Modernist Cuisine:

Realizing the need for a comprehensive resource, Young, along with Nathan Miervold, envisioned a book that would guide chefs beyond traditional recipes and techniques, enabling them to create innovative dishes. Their shared passion for the science of cooking, especially barbecue, was a driving force behind this project.

Modernist Cuisine Overview:

“Modernist Cuisine” is an extensive work comprising five volumes and a 350-page waterproof kitchen manual. With over 2,400 pages, 1,500 recipes, and more than a million words, it is richly illustrated with over 170,000 photographs. The book covers a wide range of cooking methods and technologies, bridging the gap between traditional cooking and modern laboratory techniques.

Exploring New Culinary Possibilities:

Young and Miervold’s work illustrates how technology can augment creativity in the kitchen. They introduced novel techniques like using rotor stator homogenizers for creating emulsions such as pistachio oil cream, previously unseen in culinary arts. Their goal was to demystify these techniques for practical application in professional kitchens.

Ingredients and Techniques:

The book explores the potential of simple ingredients, like pistachio and sugar, to create delicate flavors, such as pistachio ice cream. It delves into less familiar ingredients, including seaweed, and their applications in Asian cuisine. The versatility of common ingredients like eggs is also highlighted, encouraging chefs to experiment with new uses. Microscopic photos reveal the intricate details of food, fostering creativity in culinary practices.

Science of Cooking:

The science behind common dishes, such as mashed potatoes, is explained in detail. The book educates chefs on the importance of handling ingredients correctly, like preserving the integrity of starch granules in potatoes. It also offers insights into the structure and cooking process of meats, enhancing understanding and mastery over these ingredients.

Heat Transfer and Grilling:

The essential role of heat in cooking is discussed, with references to complex concepts like Fourier’s heat equation. Grilling, a method involving radiant heat, is examined in detail, emphasizing the influence of the distance between food and heat source on cooking results.

Water in Food:

The book underscores the significant presence of water in various foods and its pivotal role in cooking processes, such as achieving perfect sautéed vegetables.

Sauteing and Deep Frying:

The secret to successful sautéing lies in quickly converting water to steam, preventing stewing. The book addresses the challenges of achieving this on home stoves and suggests deep frying as an effective alternative to achieve the desired texture and flavor in vegetables.

Popcorn and High-Speed Camera Footage:

Popcorn serves as an example to illustrate the transformation of water into steam under heat. The book also utilizes high-speed camera footage, capturing unique culinary phenomena and offering a new perspective on cooking techniques.

Culinary Creativity and Unique Recipe Development:

The process of cooking is portrayed as a gateway to understanding the mechanics of the world, serving as inspiration for new culinary creations. The exploration of cooking’s “hows and whys” is encouraged as a means to foster innovation in recipe development.

Edible Art:

Young’s culinary artistry is exemplified in dishes like pork chop with edible ash, charred leeks, and edible pumice, each offering a unique sensory experience. These creations demonstrate the fusion of flavor and texture, turning dishes into edible art.

Pork Chop with Crispy Skin:

A novel technique for creating crispy skin on pork chops is introduced. The method involves pressure cooking the skin, drying it, and grinding it to adhere to the pork loin, which is then cooked separately at a low temperature and coated with the skin before deep-frying. Techniques like using liquid nitrogen or dry ice are employed to prevent overcooking during this process.

Practical Applications:

The cookbook provides recipes along with tips and techniques that can be adapted for home cooking. Readers are encouraged to experiment with different aspects of the recipes to enhance their culinary skills.

Life-Changing Omelet:

The book highlights a transformative recipe, the “omelet that will change your life,” showcasing the potential of culinary creativity.

The Culinary Revolution of Sous Vide and Beyond:

The book explores the technique of sous vide cooking, emphasizing its ability to deliver perfectly cooked, tender, and juicy dishes through precise temperature control. It also discusses the method’s impact on texture and flavor, providing detailed guidance on cooking times and temperatures for various meats.

Beyond Sous Vide: Exploring Texture and Flavor in Diverse Cuisines:

“Modernist Cuisine” delves into the textures and flavors of various cuisines, including barbecue and curries. It provides comprehensive tables for cooking times and temperatures, recipes for regional sauces, and insights into culinary traditions from around the world.

The Science Behind Texture:

The book places significant emphasis on the role of texture in creating memorable dishes. It offers detailed information on achieving specific textures, such as soft and tender omelets or firm and crispy gels.

Inspiration for Creativity:

Young encourages readers to use the techniques and information provided as a springboard for their own culinary experiments. The goal is to inspire creativity and lead to the creation of unique and innovative dishes.

Culinary Innovation and the Role of Science and Technology:

The book reflects on how the introduction of new ingredients and technologies has historically influenced cuisine. It highlights the potential of science and technology to inspire culinary innovation and create new flavors.

Collaboration and the Expertise of the Team:

The creation of “Even Us” was a collaborative effort, involving a team of chefs, photographers, and scientists. The team’s expertise contributed to the unique educational and illustrative approach of the book, such as cutting kitchenware in half to better understand cooking processes.

Insights into the Production of “The Modernist Cuisine” Cookbook and the Exploration of Culinary Techniques:

The production of “Modernist Cuisine” involved a large team, including chefs, editors, and art directors. The creation of the book was a monumental effort, compiling an extensive array of recipes and culinary knowledge. Discussions about future projects, including volumes on pastry, baking, and confectionery, are underway.

Career Advice and Education in Food Science:

The author advises those interested in food science to explore a variety of classes and seek diverse experiences. The origins of techniques like reverse spherification are explored, demonstrating their applications in molecular gastronomy.

Theatrical and Surprising Applications of Molecular Gastronomy:

Chefs like Ferran Adria have utilized molecular gastronomy techniques to create innovative and visually stunning dishes. The book discusses the potential of technology in molecular gastronomy to create remarkable culinary experiences.

Kitchen Equipment and Technology:

The author highlights the importance of chefs being aware of the latest kitchen equipment and technologies. The cookbook covers a wide range of gadgets, helping chefs make informed decisions about their suitability for different cooking styles.

Cooking Chicken Breast to 140 Fahrenheit:

To achieve perfectly cooked chicken breast at 140 Fahrenheit, the book recommends sous vide cooking followed by a quick crisping of the skin. Techniques like chilling the chicken on dry ice before frying are suggested to ensure the skin crisps without overcooking the meat.



“The Culinary Revolution: Chris Young’s Fusion of Science and Gastronomy” provides a comprehensive exploration of Chris Young’s journey from a scientist to a culinary innovator. His work in “Modernist Cuisine” illustrates the seamless integration of scientific principles with culinary art, creating a new paradigm in the culinary world. Young’s approach to ingredients, techniques, and the use of technology has not only redefined traditional cooking methods but has also paved the way for future food scientists and chefs. This article offers an in-depth look at Young’s revolutionary contributions to gastronomy, underscoring his impact on the culinary landscape and inspiring a new generation of chefs to explore the boundaries of cooking and science.

Notes by: Ain