In this episode, I combine my love of authentic Mexican food with a couple of my newly learned modernist cuisine techniques. I cook the steak sous vide, create a queso fundido sauce with sodium citrate, and I attempt to make ...

In this episode, I utilize xanthan gum to thicken up an asparagus soup. Xanthan gum is far superior to flour or corn starch as a thickener because you don't need much, it won't impact your recipe's flavor, and it is ...

In this episode of Average Joe to Modernist Cuisine Chef, I again try my hand at using the sous vide water oven -- this time to make cheese burgers. In the recipe in Modernist Cuisine at Home, they grind their ...

This pizza is about as easy as it gets.  Have to disclose this idea came from Wegmans and I ended up using many of their store brands to make it on the cheap.  I'm not even going to list out ...

In this episode, I introduce one of the chemicals used in in modernist cooking, sodium citrate. Now before you get turned off by the word "chemicals", you should know that everything we eat has some form of chemical component to ...

  Welcome to episode 2 of Clem's Modernist Cuisine. In this episode, I try my hand at using the centerpiece appliance in much of modernist cuisine -- the sous vide water oven. For my first attempt at using this device, I ...