Our kitchen is kind of like your kitchen, except that it has a drill press, a bandsaw, a homogenizer, a rotovape & a pharmaceutical freeze dryer that cost more than a Ferrari. The team here includes chemists and chefs from some of the best restaurants in the world, but we’ve corrupted them all and now they can’t cook without a centrifuge. For five years, we’ve been working to make Modernist Cuisine, a 2400 page cookbook about the science of cooking. It has physics and chemistry lessons for chefs as well as practical recipes. How do you make an omelet light and tender on the outside but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn’t go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves.
We didn’t stop there. Having the knowledge of this team in the Lab has helped us to create all kinds of food inventions. They’ve also been instrumental in helping us approach some problems in developing countries.