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Monday March 18, 2019


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Nathan Myhrvold Cooks Up a High-Tech NY Dinner

The Core Club recently hosted a dinner prepared by Nathan Myhrcold, former chief technology officer of Microsoft, co-founder of Intellectual Ventures, but also the author of “Modernist Cuisine: The Art and Science of Cooking.”  He discusses the concept of cooking “sous vide” or in vacuum bags in water in his book.

Myhrvold prepared goat milk ricotta with centrifuged pea puree layers; caramelized carrot coup prepared with pressure-cooked baking soda; a mushroom omelet steamed in a combi oven, and pastrami that had been cooked “sous vide” for 72 hours.

The Wall Street Journal