Molecular chef Nathan Myhrvold
Nathan Myhrvold of Microsoft and Intellectual Ventures fame (check out the latter in SuperFreakonomics, very cool stuff) is writing a cookbook on molecular gastronomy, the art of cooking using dry ice and blowtorches to make food that is almost-just-so-close perfect. Doing stuff with machines to make food like welders to make ice cream, which is pure genius.
Around the corner, he pointed to two machines side by side. “Here’s our ice cream machine, and here’s our ultrasonic welder,” he said.
Had he used the welder as a cooking appliance? “Not yet,” he said, earnestly,” but we’re going to try it out.”
[NY Times]
