Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.|Text: Scott Mowbray
Bilet, Myhrvold and helpers assemble puffs of “centrifuged cheese water” that has been spun into cotton candy. Interesting
stunt, but it’s bitter and a bit burnt-tasting—no one at our table seemed to cotton to it.
Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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