Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.|Text: Scott Mowbray
Myhrvold after plunging his hand into a container of liquid nitrogen, more than 300ºF below zero. It doesn’t hurt because
nitrogen produces a protective layer of gas as it boils around your hot skin.
Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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