Nathan Myhrvold Quotes About Cooking
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My career at Microsoft really was getting in the way of my cooking.
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Food, like anything else, lives in the physical world and obeys the laws of physics. When you whisk together some oil and a little bit of lemon juice - or, in other words, make mayonnaise - you are using the principles of physics and chemistry. Understanding how those principles affect cooking lets you cook better.
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Cooking is an art, but all art requires knowing something about the techniques and materials. Using modernist techniques, you get more control, and that allows you to be more artistic, not less!
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The physics of water is central to cooking, because food is mostly water. All steak that you cook is actually boiled on the inside.
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The best value for money in cooking equipment, in my mind, is first a digital scale and digital thermometer. They're both about $20. They help you cook so much more accurately that they're both enormously valuable.
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When I was about nine years old, I announced to my mother that I was going to cook Thanksgiving dinner. And I went to the library and got this whole pile of books. I'd love to say it all turned out great. It didn't. But, sort of, from that point on, whenever there was serious cooking at home, I was the one who did it.
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Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.
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There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.
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The new revolution in cooking can be viewed in two ways. One is that you can take any traditional food and apply modern techniques. The other approach is to create food that is quite different than anything that has existed before.
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Three things about water affect almost all of cooking. First are the hydrogen bonds, which is why it has an incredibly high boiling point. Another is that it's a polar molecule, so that it dissolves a lot of things, and there are things that won't mix with it. And then there's how much energy it takes to heat water.
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With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother's recipe, I always wonder why. Did talent skip the past two generations?
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