Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.|Text: Scott Mowbray
Tasted better than it looks: “Cryo fried” scallops—raw in texture, cooked in flavor—served with a creamy pistachio butter
and emulsified scallop juice.
Plug in and let Old Faithful help out with feeding a crowd. These recipes are delightfully savory and yield 8 servings or
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