Before Nathan Myhrvold published his six-volume culinary bombshell Modernist Cuisine, he got a doctorate in physics. Which he applies to the details of heat transfer in the book at great length, including the suggestion that the classic Weber kettle grill is very inefficient, as both its black interior and its rounded shape are non-optimal for reflecting heat from the coals to the food.
As we head into a summery long weekend, here's some additional advice on grilling (and a lovely iconic cutaway photo) from Modernist Cuisine.
Most people don't think too much about bovine hurt when they chow down on a Big Mac or Whopper. But for those with moral pangs, scientists say genetic engineering might provide a solution, by creating pain-free animals that can satiate the human appetite without suffering.
Scientists serve up leaner beef, tastier cheddar and healthier ketchup
By Rena Marie PacellaPosted 03.17.2008 at 2:55 pm 5 Comments
digg_url = 'http://digg.com/food_drink/Your_Burger_on_Biotech';
If the biotech industry has its way, ordering a hamburger might soon sound something like this: one charbroiled cloned-beef patty, with genetically modified cheese, lab-grown bacon and vitamin-C-fortified lettuce, on a protein-spiked bun. The burger of the future is delicious, nutritious and contains more engineering than a stealth bomber.