Allan Deonarine

Two of my favourite things are food and science.  Not to be mistaken with Food Science. That's a whole other kettle of fish. I'm talking about stripping down food to it's basic components and then reassembling them into something exquisite. The folks over at Modernist Cuisine are trying to do just that. These series of videos Tested produced on their recent visit to Modernist Cuisine's kitchen excite the imagination. 

I tend to lean towards baking whenever I attempt to cook. The precise measurements and times gives me sense of control that I find comforting. If something goes wrong I can usually trace the source of the error. Not so in cooking, where a myriad of things could have affected the outcome. I think that's what appeals to me about their approach to cooking. It's precise. 

Modernist Cuisine has a series of cookbooks detailing their methods, but at $500 it way out of my reach. The good news is they are releasing a home version for about $150 on October 8th. Now that's something I can save my pennies nickels for.