Nathan Myhrvold, the ex-Microsoft zillionaire who's spent millions creating a 2,400-page, copiously illustrated cookbook that threatens to set a new standard for food geekery, invited some people to dinner last month.
A dinner you won't ever experience, because it's creayted by a lab, not a restaurant.
Joining a group of A-list chefs and food world figures was J. Kenzie Lopez-Alt, intrepid Serious Eats Food Lab writer. He posted photos of 30 courses, with notes, including numerous winning dishes and one loser.
Some of the results can be "truly stunning," Lopez-Alt wrote, "like a 'pea butter' made by running a pea puree through a high-powered centrifuge that exposes it to forces 4,000 times greater than the force of gravity."
The forces cause all of the particulate matter (mostly carbs, with a small percentage of fat) to sink to the bottom of the centrifuge tube while the emerald-green pea juice floats on top. Scrape out the matter, emulsify it with some extra pea fat, season it with salt, and spread it on toast, and you end up with something that's got the texture and meltability of butter, with the bright flavor of fresh peas. It's incredible. Of course, a commercial centrifuge will also run you around $20,000.
One day, perhaps, Modernist Cuisine will offer tickets, like the Russian space program occasionally sells seats on orbiting spacecraft.
taggedFood and Drink