{"id":7885,"date":"2011-03-05T17:03:20","date_gmt":"2011-03-05T17:03:20","guid":{"rendered":""},"modified":"2025-10-15T11:50:52","modified_gmt":"2025-10-15T11:50:52","slug":"making-a-modernist-cuisine-hamburger","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=7885","title":{"rendered":"Making a &#8220;Modernist Cuisine&#8221; Hamburger"},"content":{"rendered":"<p><strong>&#8216;Modernist Cuisine,&#8217; by former Microsoft chief technology officer Nathan Myhrvold, with Chris Young and Maxime Bilet, isn&#8217;t for the timid. With over 2,400 pages and a price tag of $625, the six-volume cookbook set (to be published March 14) is a deep investigation into the science of cooking, filled with avant-garde techniques. Many of the recipes involve sous vide cooking (in which ingredients are sealed in airtight plastic bags and slowly cooked, often in water), and the book&#8217;s list of &#8220;must-have tools&#8221; includes liquid nitrogen, a centrifuge and a tabletop homogenizer.<\/strong><\/p>\n<p><strong><em>Nathan Myhrvold discusses recipes<\/em><\/strong><\/p>\n<p><iframe title=\"YouTube video player\" width=\"500\" height=\"390\" src=\"http:\/\/www.youtube.com\/embed\/F-Xfugw-YPE\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<p>Take the book&#8217;s hamburger. Prepping the lettuce and tomato requires a vacuum sealer. The cheese is restructured\u2014heated with ingredients like carrageenan and cooled in a mold\u2014for a gooier texture. And making the burger itself requires hand-grinding the beef and using half-cylinder molds to catch the strands and gently form the patties. <\/p>\n<p><strong>Total time for the recipe: 30 hours, including time for the bun dough to rise, 2\u00bd hours for preparation and 20 minutes for assembly.<\/strong><\/p>\n<p><strong><em>Nathan Myhrvold&#8217;s cookbook preview<\/em><\/strong><\/p>\n<p><iframe title=\"YouTube video player\" width=\"480\" height=\"390\" src=\"http:\/\/www.youtube.com\/embed\/1Y4td88sBHg\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<p><strong><em>We are all waiting for the release of his $625.00 Cookbook Set!<\/em><\/strong><\/p>\n<p><a href=\"http:\/\/online.wsj.com\/article\/SB10001424052748704615504576172610668896674.html#articleTabs_interactive%3D%26project%3DHAMBURGER0311%26articleTabs%3Darticle\" title=\"SOURCE\">SOURCE<\/a><br \/>\n<!--break--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8216;Modernist Cuisine,&#8217; by former Microsoft chief technology officer Nathan Myhrvold, with Chris Young and Maxime Bilet, isn&#8217;t for the timid.<\/p>\n","protected":false},"author":1213,"featured_media":72448,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[1010,1],"tags":[2118],"class_list":["post-7885","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-news","tag-cuisine"],"magazineBlocksPostFeaturedMedia":{"thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u-113x150.jpg","medium":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","medium_large":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","large":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","1536x1536":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","2048x2048":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-highlighted-post":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-featured-post-medium":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-featured-post-small":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u-113x90.jpg","colormag-featured-image":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-default-news":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u-113x150.jpg","colormag-featured-image-large":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-elementor-block-extra-large-thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-elementor-grid-large-thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-elementor-grid-small-thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-elementor-grid-medium-large-thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg"},"magazineBlocksPostAuthor":{"name":"Joshua","avatar":"https:\/\/secure.gravatar.com\/avatar\/62ee23f8f40307578d1f284ecd823d77f32da8ea35541e7dbdafeb5da1a4e877?s=96&d=mm&r=g"},"magazineBlocksPostCommentsNumber":"0","magazineBlocksPostExcerpt":"&#8216;Modernist Cuisine,&#8217; by former Microsoft chief technology officer Nathan Myhrvold, with Chris Young and Maxime Bilet, isn&#8217;t for the timid.","magazineBlocksPostCategories":["Cuisine","News"],"magazineBlocksPostViewCount":145,"magazineBlocksPostReadTime":1,"magazine_blocks_featured_image_url":{"full":["https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg",113,170,false],"medium":["https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg",113,170,false],"thumbnail":["https:\/\/asiancemagazine.com\/wp-content\/uploads\/u-113x150.jpg",113,150,true]},"magazine_blocks_author":{"display_name":"Joshua","author_link":"https:\/\/asiancemagazine.com\/?author=1213"},"magazine_blocks_comment":0,"magazine_blocks_author_image":"https:\/\/secure.gravatar.com\/avatar\/62ee23f8f40307578d1f284ecd823d77f32da8ea35541e7dbdafeb5da1a4e877?s=96&d=mm&r=g","magazine_blocks_category":"<a href=\"#\" class=\"category-link category-link-1010\">Cuisine<\/a> <a href=\"#\" class=\"category-link category-link-1\">News<\/a>","_links":{"self":[{"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/posts\/7885","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/users\/1213"}],"replies":[{"embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7885"}],"version-history":[{"count":0,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/posts\/7885\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/media\/72448"}],"wp:attachment":[{"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7885"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7885"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7885"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}