Video
VIDEO: Kitchen Curiosity
Chefs are using science to make delicious food
Elizabeth Newbern and Hannah Newman • June 5, 2014
At Chef Wylie Dufresne’s award winning restaurant wd~50, culinary skills, creative experimentation and scientific knowledge collide to create innovative modern American fare.
In Manhattan’s Lower East Side, cod is cooked to perfection using a technique called sous vide, yogurt is mixed with crushed sesame to awe the palate and cauliflower is disguised as a toasted marshmallow sitting next to a perfectly seared scallop. The chefs’ innate curiosity appears on the plate through unparalleled creativity and imagination.
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