Home  /  Magazines  /  Journey Through Molecular Gastronomy  /  Incredible Edibles
Incredible Edibles

Incredible Edibles

In 2004, Nathan Myhrvold, who had, five years earlier, at the advanced age of forty, retired from his job as Microsoft’s chief technology officer, began to contribute to the culinary discussion board egullet.org, on the subject of a kitchen technique called “sous vide.” The French term means “under vacuum,” and it refers to a process that has been around since the nineteen-seventies but has, in recent decades, become a favorite technique of the cutting-edge professional kitchen.

www.newyorker.com
Visit Site

By Anil

In Journey Through Molecular Gastronomy Magazine

Andhra Pradesh, IN

Andhra Pradesh, IN

More Stories By Anil

Explore Other Stories