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Counter Intelligence: Plan Check, where food meets the future
When I am trying to explain the concept of modernist cooking to a friend who has experienced neither encapsulated olives nor edible menus printed with organic ink, I sometimes bring up the burgers concocted by Nathan Myhrvold, a software pioneer who has lately diversified into maximum-tech cooking, among other things. His recipe, which appears in his 2,400-page opus, "Modernist Cuisine," involves sous-vide, liquid nitrogen, a deep-fat fryer and homemade processed cheese, and is not much less complex, I suspect, than the directions for rebuilding a Porsche.
By Jonathan Gold
October 20, 2012