Nathan Myhrvold’s team of chefs/scientists/artists/wizards were busy in the kitchens of the Institute of Culinary Education (ICE) on Wednesday, dipping oysters into liquid nitrogen and pressure-cooking caramelized carrots with baking soda for the Modernist Cuisine book launch party.
The evening’s guests—including Marcus Samuelsson, Johnny Izzuini, Gail Simmons, Marcel Vigneron, Amanda Hesser, and Nate Appleman—came out to meet the team behind the $625, 6 volume, 1,500 recipe magnus opus that some say is THE definitive book on the science of cooking. Stationed in ICE’s four kitchens, the Modernist Cuisine chefs discussed the science-based, highly technical procedures that were used to prepare the dishes served that evening.
In this food video, here’s a look at one of the team’s signature dishes. Chef Grant Lee Crilly makes Pastrami with Sauerkraut and Cognac Mustard. In typical Modernist Cuisine style, the meat was made from Kobe short ribs that were brined, smoked, dry-rubbed, then cooked sous-vide at 140ºF for 72 hours. The mustard seeds were pressure-cooked, and the pumperknickel rye was frozen, sliced paper-think with a meat-slicer, then dehydrated.