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 13: “Beef Stew”

Course 13: “Beef Stew”

A light broth “with the flavor of rare beef", achieved with bromelain, “a tenderizer that comes from pineapple,” served with pressure-cooked barley and beef marrow. Rare beef flavor is interesting; dish is good but not brilliant.

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