Re:Modernist Cuisine: The Art and Science of Cooking
by kjs3 on Tuesday February 25, 2025 @08:06PM
(#43179504)
I'm with you: Meat aspics and horrifying fruit jello concoctions endemic to the South was exactly what I thought of the first time I went to a Modernist restaurant.
Mayonnaise on the other hand...that didn't exactly fall out of fashion.
And, as a home cook, I find a sous vide very convenient. For example, I can do a little prep in the morning, drop some meat in, come home, do a quick sear and drop in on the plate. It's another kind of slow cooker. It only becomes a 'consistency' fetish if you let it.
Mayonnaise on the other hand...that didn't exactly fall out of fashion.
And, as a home cook, I find a sous vide very convenient. For example, I can do a little prep in the morning, drop some meat in, come home, do a quick sear and drop in on the plate. It's another kind of slow cooker. It only becomes a 'consistency' fetish if you let it.