POSTED November 18, 2009

Scientist at Work - Nathan Myhrvold - After Microsoft, Bringing a High-Tech Eye to Professional Kitchens - NYTimes.com ⚓

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The conclusions have often been backed up by careful scientific exploration. For example, confit, the French technique of cooking slowly in fat, is supposed to impart a unique taste and texture as the fat penetrates the meat.

But Dr. Myhrvold said: “There’s no way it could penetrate. The molecules are too big.”

He said double-blind taste tests proved that the same tasty results could be achieved by steaming and then rubbing some of the fat on the outside.

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