How Modernist Cuisine Photographs Cross-Section Cooking

Scott Heimendinger of Modernist Cuisine shows us how and why ordinary kitchen equipment is sliced in half for the amazing cross-section photographs of food preparation in the cookbook.
Watch more from Tested's visit to Modernist Cuisine at www.tested.com

[@sushyisama]

These cutaways are amazing... Wow.

[@DanRichardson]

Love these vids guys :)

[@Saavik256]

Some do, but not all of them. But I'm pretty certain they took the necessary precautions. They are, after all, professionals. :)

[@steelbluesleepR]

In the video, they showed how they cut it in half, by using a water jet and immersing it in water, trapping anything nasty in the water.

[@steelbluesleepR]

Correction, the machine in the video is either a laser or plasma cutter, but is still underwater

[@Neojhun]

Underwater with a Water jet. So no dust was spread into the air. But the water would of bean contaminated and needed to be replaced.

[@NGinuity]

I'm hoping that they would have enough sense to use a wet saw and PPE. Usually people don't cut ceramics without one because any ceramic powder, let alone BeO, is an irritant.

[@jmac217x]

Heimerdinger? Grab magic resist xD

[@bitsRboolean]

Dang it, Joey! 8 push zooms is too many! You're giving me a headache. Good improvement on your steadiness though. What? I can be mean and nice in the same post. Just being honest is all.

[@TheDragonassult]

First