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.

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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.

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