This After Dark, we invite you to eat with your eyes, taste with your nose, and savor through your fingertips. In the spirit of Modernist Cuisine, a sumptuous, six-volume record of science-inspired cooking techniques, we explore how surprise and innovation can transform our experience of food.
Modernist Cuisine's head chef Maxime Bilet and SeattleFoodGeek.com author Scott Heimendinger perform a cooking demonstration. They'll explain how tools such as centrifuges and ingredients such as hydrocolloids and emulsifiers produce exciting new flavors and textures.
Cooking for Geeks author Jeff Potter warms to the subject of sous vide via eggs cooked in precisely heated water baths. He'll show how time and temperature matter in cooking everything from steaks to snickerdoodles.
Exploratorium staff prepare fruit juice caviar, liquid nitrogen ice cream, and other edible encounters with modernist techniques. A la carte items include a supertaster experiment, where you can learn the intensity of your own taste perception, and a cultural history of the orange.