September 6th, 2011
10:00 AM ET
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Nathan Mhyrvold is a polymath inventor and avid chef. But his kitchen isn't your normal operation. It has "centrifuges and freeze driers and spray driers and rotary evaporators" that he uses to cook and analyze what he cooks. Mhyrvold studies the science behind cooking, and has written a 2,438 page, $600 book called Modernist Cuisine that is the touchtone for what is known as molecular gastronomy, which melds science and cooking to create incredible concoctions.

In the video above, Mhyrvold describes how to create the perfect French fry. And in the interview transcript in the link below, he also discusses the motivations behind the book and what his kitchen looks like.

Read the rest of "How to make the perfect French fry" on CNN's Global Public Square.

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Filed under: Molecular Gastronomy • Think • Video


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