Modernist Cooking

Former Microsoft Chief Technology Officer Nathan Myhrvold has food down to a science. Modernist cooking, AKA Molecular gastronomy, gets down to the nitty gritty of cooking techniques and ingredients via scientific measurements. Click here for recipes. Food By: Anjana Shanker and Maxime Bilet

Monitoring Chemical and Physical Reactions of Food
Photo: Scott Heimendinger

Monitor Chemical and Physical Reactions of Food

Cryo Shucked Shigoku Oyster, Sunchoke Cream, Rose Hip Lemon Jelly, & Picked Rose Petals

When a whole oyster is immersed in liquid nitrogen, something amazing happens. The ultracold nitrogen flash-freezes the adductor muscle, which then releases as it quickly thaws. Shucking becomes a breeze and leaves the texture and shape of the oyster pristine and beautiful.

For this dish, we wanted to accentuate the natural essence of the Shigoku oysters. The sunchoke oyster cream—a dairy-free emulsion—gives a  satisfying depth to the nutty brininess of the oysters. The pickled rose petals and rose-hip jelly add the top notes and the sharp acidity to create a very satisfying bite.

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