Modernist Cuisine - The Ultimate Hamburger

Modernist Cuisine (modernistcuisine.com/​) is a six-volume, 2,438-page set that is des­tined to rein­vent cook­ing. The lav­ishly illus­trated books use thou­sands of orig­i­nal images to make the sci­ence and tech­nol­ogy clear and engaging.

[@MOHAMMADALAHDAB]

Gordon: " was this patty frozen?" Chef: "Yes" Gordon: "Bloody hell"

[@ipodsubscriber]

haha the tone is literally an apple commercial im dying.

[@seanonel]

Actually he's from Microsoft...

[@Skyswindler]

We wanted our burger to fit in anyone's hand. So we removed the buns. It is revolutionary and its exactly what are customers want. But we didn't stop there. We wanted to go beyond. So we worked for months and removed the meat pattie. We are now proud to present to you "the apple burger" 150$ for the mayo

[@jaketwigg1065]

Haha, the tone is literally an apple commercial. On another note, I'm dying.

[@jasonfifi]

fuck me i can't change the battery in this hamburger god damn it!

[@hojdog]

cute joke

[@GabrielePastoreAlchemikal]

Do you people realize that the 32 hour process means that in the end they will have all the ingredients ready to assemble when you order it? of course it is not convient at home, but in a restaurant kitchen, where everything has to be strictly organized, it certainly is. You're going to wait for the last 10-15-20-whatever minutes of the 32 hours and that time will be repayed by your money when you pay. Think about it when you order your Crispy McBacon, they also have their ingredients ready, which means it won't take 10 minutes from start to finish!

[@owlflame]

+Gabriele Pastore Are you kidding?! Life has never been more convinient!

[@owlflame]

+Gabriele Pastore I feel like you have to understand that it's just a funny way of describing the process of making this burger. Like when someone describes meatballs as balls and then asks you how big you like your balls. It language shorthand that makes people laugh. The joke is lost when you break it down because that's not funny.

[@catherinelafontaine5072]

So this is an episode of Portlandia I missed, right? That's gotta be a Fred Armisen character.

[@JugaJuga14]

Hahah absolutely

[@josephinelekkas7320]

omg i said the same thing

[@guapodel]

Right to jail

[@Lionelrm]

Think I'll decide for myself what the "ultimate" burger is.

[@Nesmorbutt]

respect the passion,envy the knowledge

[@rashoietolan3047]

Darren Corbett fuck no boi take some nzt'48 and abandon feminine tendencies

[@ArcanaL0rd]

I've seen things you people wouldn't believe, all those moments and Modernist cuisine, will be lost in time, like tears in rain.

[@FunkMonk64]

My favorite part was the scientology music in the background.

[@trenchcoatjoe1891]

"made more conveniently"

[@owlflame]

+Sam Rader Life has never been more convinient.

[@Puzzle_Dust]

+Sam Rader Kill a cow, milk a different cow, process the milk and meat........ make cheese, grind meat, harvest vegetables, cook buns, go to university, get internet connection, make youtube account, film video, upload video, tell lies, make food that taste like shit........ how is that not convenient for you exactly?

[@owlflame]

Turd Linger How do you know it tastes like shit?

[@Puzzle_Dust]

convenient food never tastes better

[@owlflame]

Turd Linger Well that's fine. Because this food is super non-convinient. Hense the joke "Wow, this is so convinient." Because the process is so long and hard.

[@kylemiller3367]

Portlandia needs to do this. Fred Armisen could do a perfect Maxime Bilet.

[@IberianInteractive]

Maxime Bilet has the MOST relaxing voice ever. He is talking about that hamburguer like he wants to hipnotize you or something. When i wanna have a lil nap at the evening I just listen to this guy's voice in this video and i chill the hell out XDDDDDDDDDDDD

[@smetanaa88]

2:43 - Just talking about it made him salivate lolol

[@LucyFierce]

"Overthing food" is one actual form of research, just like there is research in arts, in biological sciences, in sociology. But many of us are just complaining that Modernist Cuisine is a waste of time because we hate hipsters and blah blah blah. No-reason-hating on everything is hot these days isn't?

[@deejaydomino1184]

These guys never been to in n out

[@georgearvanitis3938]

"overall this process takes 36 hours." - burst out laughing, almost seem like satire. Would love to try it tho!

[@rego00001]

If you never tried it don't hate on it. The chef i use to work for did it kinda the same way and it was the best burger for 10 dollars I ever had.

[@pokyme]

the younger guy looks like he cooks human meat

[@spriggo786]

pokyme best comment ever...

[@ChuckyH2]

lololololol

[@alamdaali8776]

no. you are sick

[@Kihidokid]

That slight french accent gave me an eargasm

[@arpukar]

36 hours...for a burger? damn no wander mcdonal doing so well.

[@madebytam]

The chef is totally drooling as he speaks of the burger. That's how you know it's good.

[@luciusdark1455]

To me, the ultimate burger is more about the meat itself than the cooking technique. It has to be a blend of different lean and fatty cuts - I like to add bacon fat too. Then there are condiments that can be modified - I add lime juice to mayo and vinegar to ketchup. Only heirloom tomatoes with high acidic flavor and sweet onions. The bun should be crusty on the outside and chewy on the inside. That is my idea of a perfect burger.

[@jazzysd15]

I was reading this series yesterday. The recipes looked really good

[@weouthere6902]

You ever finish it?

[@baseballhunter42]

Model burger shows grill marks, but how's that possible with the cryofrying method shown?

[@dalusa81]

the last sentence redeemed this video! "it's just cool to KNOW what the ultimate burger is"

[@andrew_owens7680]

I just had a burger at P.J. Clarkes. That to me is the ultimate burger. I was introduced to it by someone who was in the food business. Did I mention I enjoyed it with my family. That's ultimate for me.

[@qzxerty]

A technique called "Cryo-frying". PMSL. This is one for pseud's corner. I'm all for food science, but I'm not stocking my kitchen with liquid nitrogen.

[@MrJanja93]

You could use a freezer and wait longer.

[@DeejayHonesT]

Conor McDonald you could not ... if you would have listened :D

[@martinmullender-taeter5163]

i think this guy just ascended and came back to earth :D he is like totally obsessed :D like totally in awe :D

[@PervyOldToadSage]

I watched this video for the first time years ago and have since done a lot of cooking myself and also just watching and reading everything I can find. At first I was amazed at this process. But now rewatching, none of these techniques are that crazy or advanced anymore. And it doesn't seem fitting to call this the ultimate hamburger. While Im sure it is an absolutely awesome hamburger. There are so many ways to vary a hamburger I dont think one can really be crowned as ultimate. And even a much simpler burger could be better than this for some, perhaps some value simplicity as an ultimate. Also this could be taken to even higher levels, or even abstracted further.

[@58er65]

2:04 That's when you know the burger has been explained so well that you can almost taste it.

[@michelleharend6908]

i love how he keeps salivating while explaining lol

[@bodychoke]

Heston Blumenthal made the ultimate hamburger. This is just sick.

[@meijikenbootes]

WoundrousMindTrick I believe Heston himself knows more about his shit than you know his.

[@cyberslick18]

These guys all seem like serial killers. Incredible cooking though.

[@lancelindlelee7256]

The older guy, maybe no. But the younger one, looks like a mafia officer haha

[@EatGods4Breakfast]

It's not the fire that adds the flavor - at least not as much of the flavor you'd think. It's the burning of the fat from the meat, that adds the bulk of the flavor. Yeah, I bought a copy of the book.

[@Sport4Life]

This is exhausting to watch!!

[@chuchung712]

Love how he said "more conveniently" when they spent 5 hours to fry chips

[@meijikenbootes]

I don't think convenient means fast.

[@cmac1100]

Man, I need to try this one day.

[@momsonthenet394]

More like the ultimate asberger

[@AutismPrime]

gold

[@bill_tin]

This week on Pretentious Chef

[@AndrewTranAT88]

Nope. They explore methods for creating the ultimate version of a certain food, period. They weren't looking for the ultimate recipe you can make at home with only a pan and a spatula or whatever. The idea is that, if you had the time and money, this is the absolute best way to make a certain food. If you don't, then could adapt SOME of the techniques to make above average food. EX: you can make that patty at home minus the cryofrying w/ a cooler, thermometer, ziplock bag, and a blowtorch

[@KinkyLettuce]

these guys are just second-hand Heston.

[@leroyjenkins9000]

That second guys' voice made my ear gizz

[@HawksleyRush]

"I'd like to order one Ultimate Hamburger please" "Okay, that will be ready to pick up in about 36 hours"

[@nanooha85]

love the photos! :) yum!

[@alamdaali8776]

I NEED TO SEE SOMEBODY TRY THIS

[@temujinpashahawkins-pinche5170]

This isn't the prefect burger, it's just one persons idea of what the perfect burger is. Perfection is an abstract idea unique to any one individual. My two cents is that the encroachment of science into food and the slow process of kitchens becoming more like laboratories is taking the heart out of cooking. Some will disagree though, to each their own.

[@chefman21]

"...if you love hamburgers it's kind of cool knowing what the ultimate burger is." How can anyone honestly claim this with any degree of accuracy and in such absolute terms? Food is subjective.

[@PaulTheadra]

Waiting for Tim & Eric to show up, well played.

[@busheepoo]

looks absolutely yummy!

[@jamesm.3967]

Please realize this is the same man who would have you working in MS-DOS to this day if he had his druthers.

[@Enigma00017]

Dude sweet ! now I need to make one or try one!

[@jeromeknapp9934]

"Modernist cuisine is about ... food made more conveniently" 0:13 hahaha

[@justinroski4994]

***** Having millions of dollars lying still doesn't make this more convenient than making a normal burger in 5 minutes.

[@seikibrian8641]

Way to misrepresent what he actually said.

[@Francosteiner]

Would love to try that.

[@Elamdri]

A burger I cannot have is by definition not "The Ultimate Burger"

[@JohnnyFurious]

This is pretty interesting, but I keep picturing Ron Swanson at a grill, rolling his eyes.

[@mell0mar]

Perfect burger, salt pepper or any other classical seasoning 80-20 (or whatever you prefer lean-fat) 6 ounce patties, searing hot griddle or pan

[@mrwigg1es]

I dunno about all this. I am a noob at cooking in general but my burgers are absolutely delicious. Much better than ANY restaraunt I have been to. But then again I make it for myself so I guess I care more than some nameless chef.

[@rickmaldoo4205]

Looks like Colin Farrel became a culinary hamburger therapist

[@familia3sgte]

Ron Swanson: It's a hamburger, made out of meat, on a bun, with nothing. Add ketchup if you want, I couldn't care less.

[@jackparker3342]

COOL!

[@deadlizard64]

we recreated what people love about American cheese but with actual cheese ...

[@ADRIAAN1007]

if you ever wondered what the maximum level of "Being Up Yourself" is. This is it.

[@maheshwillscrewu]

ok..i cant wait 36 hours for a burger

[@slytherin9090]

36 hrs for a burger... i would love to taste that..

[@dlouise64]

I think he was making himself hungry when filming this.

[@josephinelekkas7320]

he sounds EXACTLY like a portlandia skit

[@santy8030]

awsomeeeeeeee

[@Dina_tankar_mina_ord]

after what I have been experienced digging a long time in this. the cryofrying is considered to give a bad aftertaste. I recommend freezing the burger then vaccumpack it with your preferred spices and then sousvide it. It will keep its shape and then you just dry it of and fry it how you want. not much of gradient and a perfect juicy burger.

[@billyboy8888]

if it's introduced in a restaurant, i will order it, even preorder it. worth trying, even if its $100

[@EarthquakeInThule]

Ultimate Burger: take some good meat, work into a patty, cook it on a grill, put sauces, put melted cheese, put crunchy bacon, stick beetween a bun, eat it.

[@hanibrain]

Next we will make the ultimate peanut butter and jelly sandwich made with freeze dried cold ground peanuts and Merlot grape gelatin.

[@kwaynem83]

Liquid nitrogen? Deep fried? I think the fire adds flavor, flame kissed. These guys sound like myth busters making burgers.

[@drkInxgud]

lol im sure most people will prefer a traditional burger

[@DeejayHonesT]

not in taste

[@Davertude]

We'll be making these burgers at my july 4th modernist cuisine bbq meetup :-)

[@kydrice]

The iBurger costs $600 with a medium meal plan and 2 year agreement to never buy another burger but the iBurger.

[@BrianMcAleer]

The things that you consume the quickest and enjoy the most took years to perfect and hours to construct. Whether that's a good novel or a Burger 😉

[@MARIOIFERRAR3]

when Mc Donalds put this burger on the menu ppl got upset as they had to wait 36 hours on the line to get one

[@DLog33]

I just see a Fred Armisen character with the second guy.

[@nickmunarin4039]

Where is the bacon!!! it's not a ultimate hamburger without bacon!!

[@pregnantnun]

+nick munarin You are correct! I just bought the Modernist Cuisine At Home cookbook (same authors, but more doable recipes) and in that cookbook they add the bacon when they're grinding the meat, which is pretty cool and saves you the hassle of biting down on that one strip of bacon and it slides out and ruins the whole thing, etc. Hopefully we can all agree that equal distribution of bacon is the best possible scenario.

[@Crosshill]

+acreasey Nah, man, bacon is all about those bites of crunchy abundant bacon-ness. You need to know it's there. You can buy meat patties with smokey flavors added to make it taste like bacon, but that isn't the same either. It sliding out is just the price we pay for the psychological awareness of the bacon. *cough*

[@TheManstart]

+nick munarin oooooverthinking it....

[@samzimmerman]

+Entraya Korsbakke What I do is dice my bacon before frying. No more sliding out.

[@tecnologiaoficial]

+nick munarin They didn't learn how to create a pig from scratch yet.

[@vincentpebenito5548]

hi, can you make ultimate empanada also?

[@AngelusDlion]

we believe that any dish can be made in a way that lets us charge 100s of dollars for it.

[@link123triFoRce]

they're like the Apple of food.

[@vincentpebenito5548]

it is still nice to know what ultimate burger is! gets?

[@GGthegenius]

This is what happens when you're not hungry

[@acouragefann]

@MrJinksyJinksy disagreed, cooking with liquid nytrogen is used quite often in certain select restaurants nowadays. You should check out molecular-cooking.

[@TheStallion234]

Just a nice convenient 36 hour burger

[@adampg82]

watch out mcdonalds! these guys can whip these suckers out in just 36 hours....lul

[@lawrencealcantara]

it really isn't that long considering it's from scratch. preparing takes 36 hours, serving it takes less than 30 minutes.

[@jbm166]

haven't you used cosmic ray to treat your beef patty before freezing it with laser ? not modern enough

[@imholdenonarope]

THIS GUY IS FROM CHOW! I KNEW I RECOGNIZED HIM!

[@gg4465a]

You do realize that even regular restaurants have some dishes that they don't make specially for you when you order it, right? When you order spaghetti with meatballs, they don't go in the back and start the process from scratch. They have a huge pot of sauce and meatballs that they've been stewing for hours.

[@faenor]

Well i would like to buy the, books? but how much of it is possible at home?

[@bahutable]

Nice video but you have Heston Blumenthal to thank for all those ideas.

[@MikeyTheAmazing89]

I wonder if you could cryo-fry using a freezer rather than liquid nitrogen.

[@ericlennholm3682]

nope.. kinda need the fast freezing that liquid nitrogen gives you

[@jasonofcompsci]

eric lennholm Dry ice. Aluminum foil. Thin layer of oil. The key is to figure out how long you need to cook it in the oil. How much heat will be transferred in at that time and then match it for the freezing stage. Then it will be a thermally neutral process and not cook the inside.

[@testarossa56]

Goodness, yes. Add some bacon, and I'd pay at least $50 for one of these ... once.

[@Francosteiner]

First guy reminds me of Brules Rules..!

[@dystopiadream]

THERE ARE 925 MILLION PEOPLE STARVING IN THE WORLD. BUT YEAH, PARALLEL MEAT STRINGS. INCREDIBLY IMPORTANT.

[@dannyzep92]

This comments section is pretty sad. Art and science are all about innovation and experimentation.

[@Puzzle_Dust]

+dannyzep92 So why did he lie and tell us this is a more convenient way to cook a hamburger? I guess "innovation and experimentation" require lies and shitty recipes to be considered visual art these days? If this is art it is the lamest and more pathetic, I have ever witnessed and I live in the middle of no where in Canada. Fuck off and quit calling recipes art you hacks

[@sunny35228]

+Puzzle Dust Damn, that roast. You can cook a burger with that.

[@evowriter]

He didn't say this was a more convenient way to cook a hamburger, modernist cuisine is a giant book full of recipes, some of them may be more convenient, not this one in particular. Not hard to grasp.

[@pballfan]

"What is this? A school for ants?!" Picture this guy saying that

[@Ave88]

Lacks another patty (kobe beef only), some black truffles, and possibly a slice of grilled foie gras.

[@NileshShirkeSmiles]

I am out of Liquid Nitrogen in my Kitchen, can i have an Alternative.. :P

[@Puzzle_Dust]

+Nilesh Shirke stop doing so many whip-its

[@AutismPrime]

this guy is like a fred armisen character