4.6 • 32K Ratings
🗓️ 2 February 2011
⏱️ 27 minutes
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0:00.0 | Previously on Frekenomics Radio. |
0:03.0 | So then you cook it to perfect medium rare, then you dunk it in liquid nitrogen, which |
0:09.1 | freezes the outside. |
0:10.6 | Then, we deep fry it, we pop it in a deep fryer, or you use a torch on it. |
0:15.4 | And either one will give you this incredible crusty outside, but because you put it in liquid |
0:20.2 | nitrogen, that prevents it from overcooking, so you get perfect medium rare hamburger. |
0:25.7 | I am so hungry for the taste of the real, that I am just not able to get into that, which |
0:38.7 | doesn't feel real to me. |
0:40.9 | It's a kind of scientific experiment, and I think there are good scientists and you know, |
0:48.5 | crazy old scientists that can be very amusing. |
0:53.8 | But it's more like a museum to me. |
0:59.0 | Alice Waters is the owner of the legendary Shepenys restaurant in Berkeley, California, and |
1:03.8 | she's a champion of simple, slow, organic food. |
1:08.0 | The guy who wants to build a perfect hamburger, one tank of liquid nitrogen at a time, that's |
1:13.3 | Nathan Mirvold. |
1:14.6 | He runs an invention company called Intellectual Ventures. |
1:18.1 | He trained as a physicist and also as a chef. |
1:21.9 | He is about to publish a cookbook, a six volume 2400 page, $625 cookbook called Modernist |
1:30.6 | Quizine. |
1:32.1 | It's a celebration of molecular gastronomy, the high end practice of turning ordinary food |
1:38.2 | into works of art. |
1:39.6 | The book is also a serious effort to bring the scientific method into the kitchen. |
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