See All 30 Courses of a Nathan Myhrvold “Modernist Cuisine” Dinner

Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.|Text: Scott Mowbray

Course 12: “Liquid Baked Potato”

Course 12: “Liquid Baked Potato”

Deconstruction of BP and sour cream flavors. Begins by pressure cooking potato skins with baking soda to brown them and deepen flavors. Broth poured over sour cream “ovoids,” along with potato ravioli. Interesting but not a standout.


  • Loading comments...

Add your comment

The rules: Keep it clean, and stay on the subject or we might delete your comment. If you see inappropriate language, e-mail us. An asterisk * indicates a required field.

500 characters remaining

More Ways To Get Cooking Light

Advertisement

 

JavaScript must be enabled to use this Calendar module.

MOST POPULAR
1
Cooking with Quinoa: 22 Recipes

High in protein and fiber, quinoa [KEEN-wah] is not only versatile, it also tastes wonderful and has a nice crunch. Find 22 delicious recipes for cooking with this ancient whole grain.

Quinoa with Roasted Garlic, Tomatoes, and Spinach Recipe
2
100 Easy Chicken Recipes
3
75 Healthy Summer Tips
4
75 Healthy Casseroles
5
Chicken Breasts 25 Ways