There is a movement in the cooking world called “Molecular Gastronomy.” The term was coined by Herve This, and become associated with chefs like Ferran Adria at El Bulli, Wylie Dufresne at wd~50, Grant Achatz at Alinea, and Homaru Cantu at Moto. Essentially, it involves applying scientific techniques and methodologies to the cooking process. One of the interesting results is found in the use of common substances to control the texture of foods, often in surprising ways.
Duck prosciutto
I made this steak at home using a Sous Vide setup I made using a hot plate and a relay circuit controlled by a Make Controller Kit and custom software in Max/MSP. It sat in a 135°F (57°C) bath for three hours to get to the perfect, à pont temperature, and then I seared the heck out of it to get a nice exterior. Next time, I’ll do the second step with a blowtorch.
Nocino is a sticky dark brown liqueur from the Emilia-Romagna region in Northern Italy. It is made from unripe green walnuts steeped in spirit. It has an aromatic but bittersweet flavor. It may be homemade, and is also available commercially in bottled form. Commercially available Nocino is typically 40% alcohol by volume, or 80 proof.
Intergalactose Scream: Make a milk-bottle megaphone in Buckley, Patrick and Lily Binns, eds. The Hungry Scientist Handbook (HarperCollins Publishers: New York, 2008) pp. 74-82.
Molecular Gastronomy: Spherify your food for a new culinary experience (Make Magazine, Vol. 14 pp. 149-152, 2008)
I made this smoker from flower pots and a hot plate. There are some great online instructions on instructables: http://www.instructables.com/id/DIY-Smoker/ http://www.instructables.com/id/Cheap-redneck-ceramic-smoker/ It works really well for pulled pork, and I’ve also done a duck breast smoked ham-style.
PID Controller implemented in Max