美国科学60秒 SSS 2013-02-25

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　　Nathan Myhrvold is the former chief technology officer at Microsoft and co-founder of Intellectual Ventures. He’s also the co-author of the six-volume 2011 Modernist Cuisine² and the 2012 single volume Modernist Cuisine At Home. I caught up with him after a cooking talk he gave at the recent meeting of the American Association for the Advancement³ of Science in Boston and asked him about the simplest things people can do to cook better at home.

　　“A blowtorch is a wonderful thing. You can get one of those for about 25 bucks⁴ at Home Depot⁵. And there’s a ton of things that you can use a blowtorch for, in browning a steak or touching⁶ up the browning of a chicken or making crème ***.

　　“The next thing I’d get is a pressure cooker. Pressure cookers are relatively⁷ inexpensive, they’re in every kitchen store, your grandma probably had one, but a lot of people don’t. A pressure cooker is interesting because by pressurizing the vessel⁸, you’re able to cook much hotter than the boiling point of water, and still have water be present. And so that let’s you do a lot of cooking tasks easier and faster. So we love a pressure cooker for making stock, for making vegetable soups and so forth⁹.”

　　You can hear parts of Myhrvold’s lecture and the full interview on an upcoming episode of the Science Talk podcast.

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