Can Modern Science Build A Better Burger?

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Here's a quick, fun read from yesterday's New York Times science section, on the science of burgers, though as usual, I feel like it misses the point. Namely, that none of these "science-y" recipe developers or hoity-toity chefs have actually produced burgers that taste better than a really great burger produced by classic methods, like, say the Shake Shack's or The Spotted Pig's.

Admittedly, I haven't tried Dr. Myhrvold's Modernist Cuisine burger, but the process is nearly identical to that of Heston Blumenthal's In Search of Perfection Burger, coupled with the sous-vide-deep-fry method that Dave Arnold and Nils of the Cooking Issues blog developed. I've played around with all those techniques, so it's pretty easy to imagine how it will taste (i.e., like a sous-vide'd, deep fried burger). Tasty? Sure. Better than the classic? Not by a long shot. (Don't even get me started on the DB Bistro Moderne "burger," which should never have existed.)

Still, as far as experiments go, this is all really fascinating stuff, and I've no doubt that it'll lead to some tasty results down the road.

How about you? Have any of you tried any "modern" burgers that top the old-fashioned variety?

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