Why haven’t I posted lately? My spare time has been consumed by Modernist Cuisine, the six-volume masterwork from Nathan Myrvhold. Thanks to my wonderful parish’s public library, I can read it (for free!) at my leisure, and it is an amazing, mind-bending work. Cutaway photographs illustrate cooking processes, ranging from traditional (pot-roasting and pressure-canning) to modernist (carbonating fruit and sous-vide proteins).
So far, I’ve attempted just one of the book’s innovative techniques: cooking pizza on a steel sheet in the oven, using an assist from the broiler. Two attempts yielded pizza with better-than-stone-cooked texture, but I didn’t hit the bullseye (yet, probably because I was impatient and didn’t allow the steel to heat sufficiently).
So if you, like me, are unwilling to pay the $450 to buy your own copy of Modernist Cuisine, check out the public library’s holdings. (But if you live in my parish, don’t request it just yet—I’d like to keep it for another couple of weeks!)