- Oh, you molecular gastronomists. There you go again, up-ending everything we think is right and proper in the kitchen. Here's the latest strange yet wholly practical concept imported to home kitchens from the labs of Nathan Myhrvold, gentleman scientist and chef: A method for cooking the absolute perfect steak, demonstrated here by Brandon Matzek of Kitchen Konfidence. What do we usually do with steak? Cook it fast, hot, and high, right? Wouldn't want it to turn into a grey and rubbery piece of meat. Well, here's another way to think about steak, one that gives you a beautifully tender piece of meat (and more margin for error): Freeze it solid, then sear it to give it a crust, and then bake at a very, very low oven temperature for up to an hour.
- Myhrvold, author and developer of the multi-volume "Modernist Cuisine: The Art and Science of Cooking," demonstrated this technique in a recent dinner session with Melissa Clark at The New York Times. It goes against everything we've ever learned about steak, but you don't need to be a scientist to experiment with it. It sounds like it just works well.
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