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Modernist Cuisine: The Art and Science of Cooking

modernistcuisine.com

141–143 of 143 posts

Re: Modernist Cuisine: The Art and Science of Cooking

#141
post #132

Earlier quoted context omitted.

Or you could not worry about it, like most people do, and be just fine.

Or think they're fine, and then their attempts at having kids decades later take longer or fail completely, and they never connect the two. Hard to know which.

- their attempts at having kids decades later take longer or fail completely

Isn't that normal when you try to have kids "decades later"?

Re: Modernist Cuisine: The Art and Science of Cooking

#142
post #137

Earlier quoted context omitted.

The APO is new to me. Looks interesting. Can it really “sous vide” a steak? Does it brown it too?

I have an APO as well, and use it extensively, but I'd note that a) they have never released an API as originally promised (and eventually scrubbed all mention of the promise) and b) as of August of last year, new purchases will be charged a subscription fee for using the mobile app, which is necessary for most of the things you'd get an APO for.

That’s good info! And a terrible business.

Re: Modernist Cuisine: The Art and Science of Cooking

#143

Earlier quoted context omitted.

What do you mean?

Microplastics, VOCs, residual -ides, and so on, in the context of 'molecular kitchen'. I mean, it's a lab. Can it be tailored to cut the crap?

Ik sure it can. Have you read why they call it the modernist kitchen?

It might mean something else than what you think it means.

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