DailyDirt: How To Really Cook

from the urls-we-dig-up dept

Chemistry labs are usually pictured as a clean room environment with an array of colorful liquids sitting in weird glass containers -- or sometimes as an RV racing through a desert with some crazy guy in a gas mask and dead drug dealers sliding around on the floor (a la Breaking Bad). But home kitchens are also a type of chemistry lab, and food science is getting more advanced as people with entirely too much free time (ahem, Nathan Myhrvold...) experiment with novel cooking techniques. Here are just a few links for budding home master chefs. If you'd like to read more awesome and interesting stuff, check out this unrelated (but not entirely random!) Techdirt post via StumbleUpon.

Reader Comments

Subscribe: RSS

View by: Time | Thread


  1. identicon
    Anonymous Coward, 5 Oct 2013 @ 5:44am

    The great thing about molecular cuisine is that they need lab grade hardware for the more complex stuff(e.g. temperature controlled pots), if it catches on this could create a market for equipment that would trully transform every kitchen into a full blown biolab.

    Why that is important?

    Everyone will be able to produce biotech stuff in their kitchen, networks of people would study what others find silly and find answers and ways to do stuff in ways that we can't imagine today, it would be the equivalent of what open source did to software.

Add Your Comment

Have a Techdirt Account? Sign in now. Want one? Register here
Get Techdirt’s Daily Email
Use markdown for basic formatting. HTML is no longer supported.
  Save me a cookie
Follow Techdirt
Techdirt Gear
Shop Now: I Invented Email
Advertisement
Report this ad  |  Hide Techdirt ads
Essential Reading
Techdirt Deals
Report this ad  |  Hide Techdirt ads
Techdirt Insider Chat
Advertisement
Report this ad  |  Hide Techdirt ads
Recent Stories
Advertisement
Report this ad  |  Hide Techdirt ads

Close

Email This

This feature is only available to registered users. Register or sign in to use it.