People behind Modernist cuisine, that of Nathan Myhrvold $ 625 of cookbooks to finish all cookbooks, posted a introductory excerpt in line. The intro says: “Rightly or wrongly, we took an uncompromising approach with this book, believing that if we create something that we love and are proud of, at least some people will appreciate it the way we do. âIt comes out pretty clearly from these 20 pages, which are beautiful and frankly a little intimidating.
Take, for example, the above photograph of âIrradiating Food to Perfectionâ on a Weber grill, one of the many cross-sectional photo examples included in the book. These photographs are designed to show exactly what happens to, say, a burger when it’s grilled. What this does not show is that Myhrvold and company appear to have fundamentally reinvented the whole concept of a burger, making their own cheese singles, sub-gut lettuce with liquid smoke and grind the meat “to vertically align the grain”.
Their burger concept is so detailed and complex that it seems impossible that it could be anything but absolutely delicious. Also, time consuming! Find out, from top to bottom:
Bun: tender hamburger bun, made from scratch and toasted in beef tallow.
Â· Sauce: Hamburger with tallow glaze, candied tomato puree, beef broth and smoked salt.
Â· Mushroom: Maitake mushroom, sautÃ©ed with beef tallow.
Lettuce: Vacuum infused romaine lettuce with liquid walnut smoke.
Â· Tomato: Old tomato compressed under vacuum.
Â· Cheese: Simple cheese made from aged Emmental, ComtÃ© and wheat beer.
Â· Burger: short rib patty ground to vertically align the grain.
Â· Ketchup: Crimini mushroom ketchup with honey, horseradish, fish sauce, ginger and allspice.
Such a burger would surely cost something like half your rent, but hey, it’s good to imagine.
The perfect burger? [Photo: Modernist Cuisine]