Modernist Cuisine at Home | Lecture 11 (2012)

Nathan Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking

[@supguyex]

lol to anyone saying this is boring or whatever, these lectures are fantastic! I'd definitely shovel my ass out of bed at 6:30 AM to make it to this lecture

[@dimitristasoulis7006]

All of harvard's lectures are awesome,and this man especially in a walking culinary encyclopedia!!!I am currently a student at Science and Cooking course and i can assure you the things they say in the lectures are fantastic and brillian

[@librocortarjamonacuchillo7899]

Totally fascinated with your modernist cuisine work, which I admire and value as a jewel. To discusse the price of your books is unnecessary, the magnificent and unique work that you have accomplished makes them also a valuable art work. I am so grateful for the direct viewings in KZbin.

[@SynneDennis]

Not sure what all the negative comments are about. Thought his talk was fascinating especially when he was going into approaching food from the perspective of a scientist. Edit: like seriously, he goes into the details of capturing properties from different techniques and being able to replicate and apply that to other foods. Non-conventional thinking with rigid testing that brings out new and interesting ways to make food.

[@Copernicus222]

hang in there. david chang's lecture is pretty good. for those who are wondering, the sales pitch stops at 14:29, and the science begins at 25:08...

[@blaizeharkens]

I understand both sides of the "science vs. soul" debate. On one hand I may want to cook sous vid to get perfect results for a dinner party, on the other hand I may want to just throw some steaks on the grill and use my intuition. Depends on the situation and what you're feeling in the moment.

[@randomutubr222]

47:05 That girl obviously loves her schmaltz lmao

[@kronikRDC2]

I read somewhere online that you can use a combination of citric acid and baking powder but no quantities were given. It makes sense. Without correcting the ph citric acid would just curdle the milk. Thanks for responding and sharing what you know. If/when I figure it out Ill post my findings here.

[@suivzmoi]

57:23 thats Grant Crilly from Chef Steps!

[@chankom]

There’s a lot of similarities between the philosophy and approach of Chef Steps and Modernist Cuisine as well!

[@FableCountry]

Students are supposed to come but this is open to the public.

[@specialk22tt]

I'm thinking about getting some liquid nitrogen to cook. Does anyone know where to get that double walled glass container Nathan used to keep the nitrogen on the counter to dip the various items in? I'm not talking about the metal dewar. Thanks!

[@Dina_tankar_mina_ord]

Ive done a search to and the closest i could come "living in sweden" is trisodium citrate. Common as a binder in ice cream. How ever it´s only sold in large batches for bigger usage than melting cheeze at home.

[@kronikRDC2]

In response to the cheese sauce recipe. Sodium citrate can be one of three sodium salts of citric acid. And sour salt is often used to describe citric acid. Anyone know what specific formula he was referring to? On Chow they have a recipe (allegedly from Modernist Cuisine at Home) and it lists it as C6H6NaO7, but that is disodium citrate, would this work? are mono, di, and trisodiums interchangeable for this application?

[@nonstantine]

worcestershire sauce and black pepper, evidently my father is an ancient roman

[@drradon]

His voice... all the high pitch, all the time.

[@nicc2138]

What exact course at Harvard is this part of?

[@chinatoption8502]

wooooooo

[@thierryman]

Is this an actual class or just something that students go to on their free time?

[@ardecruz1]

REALLY hab nero!!! HABANERO

[@LadyKatyRae]

yes? What about it?

[@Ash_G]

Skip to 14:13

[@Dina_tankar_mina_ord]

creamsupplies.co.uk/eu/index.php?searchStr=citric+acid&act=viewCat There you can order it. And no. you cannot make citric acid by leveling out with paking poweder. it is to hard to make corecct ratio. atleast thats what ive read. Any way try that address. ive added spaces cause youtube wont alow me put it in otherwise.

[@oldschoolcivic]

Why you putting such an emphases on the H

[@theBraxil]

Because he's an eccentric uni lecturer, they all have something like that.

[@jaydennagel7251]

Habierno lol

[@ricksmith2127]

He said "cold nitrogen gas"

[@alexandresobreiramartins9461]

He's cheating with the great-grandmother rule. What the author means is, don't eat anything you can't identify as food. Yes, Nathan's grandmother would not eat sushi, but she certainly knew fish and rice. Same for pizza. I'm all for modernist cuisine, but not for quibbling.

[@KuyaBarz]

BOOOOORIIIING!!

[@ASilentS]

Thumbs down for patent trolls.

[@LadyKatyRae]

Actually the match goes out because of a lack of oxygen. Not because its cold.

[@obamamccain2501]

is the diffusion of heat remarkable or the creation of that God created remarkable

[@andomaxcha]

omg i'd walk out

[@BackBurnerKitchen]

Some people are just better at writing than talking to tell the same story.

[@VeganNewsNet]

"Modern Cuisine" if still cooking/eating a caveman's diet!?

[@equalizer1553]

Hybrid cultivation is not genetic engineering. WTF

[@Endekr]

Science and cooking? This isn't Breaking bad >:(

[@alexanderbaker4083]

I was excited to watch this. It sucked.

[@fall0rn]

im beginning to dislike this series... What is Mister Myrhrvold trying to tell us again? It almost seems like his whole purpose in this lecture is to present his products

[@DanielBrownsan]

Nearly an hour and a half of wasted time. (I made it to about 4:31). Go back to coding or whatever it was you did before.

[@MilacekMatteo]

Very booring, just a free AD about the book. No interesting information. Plus he shouldn't try to be funny all the time, it's Harvard lecture, not a commedy stage. Nobody was laughting.. never the less he kept on trying... :-( sad.

[@blaizeharkens]

I understand both sides of the "science vs. soul" debate. On one hand I may want to cook sous vid to get perfect results for a dinner party, on the other hand I may want to just throw some steaks on the grill and use my intuition. Depends on the situation and what you're feeling in the moment.