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Amateur. Enthusiast.

barcher

By barcher
in Welcome Our New Members!

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barcher

barcher

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Hello dear world! My name is Bryce. I'm an engineer who also enjoys everything about food! I've recently become more interested in modernist cuisine. The methodology. The rigor. The results. I'm here to learn as much as I can, and hopefully to make some sort of contribution as it becomes possible and appropriate. My interests include leveling up my game, integrating technology into food, organic chemistry, microbiology, modernist food applications, and eating truly exceptional food! Looking very much forward to meeting some like minds!

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Smithy

Smithy

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Welcome, Bryce!  You'll find a lot of like minds around here - from those who enjoy figuring out the whys and wherefores to those who simply want to appreciate the results.  I assume you've started diving into the forums already. If you have any questions about where to find things or how to post, feel free to ask a host privately by PM (Personal Messenger) or publicly in the Moderation and Policy Discussion forum.

 

Have you taken any steps into the Modernist Cuisine world yet - for instance, acquired equipment? Books? 

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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chromedome

chromedome

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Yup, you'll fit right in. :)

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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barcher

barcher

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Wow; thank you everyone for the warm reception, and the initial salvo of information! It looks like there's a lot of things to dig into immediately.

 

@Smithy Yep, I've been cooking sous vide for quite some time, although to be honest, my approach could use some refinement. A project of mine for 2017 will be working with tougher cuts, and fruits & vegetables sous vide to round out some of those edges. It would probably be easier at this point to call out equipment that I don't have, which is mostly limited to lab equipment rigged for cooking (e.g. centrifuge, Dewar flask, ultrasonic bath, etc.). Also lacking a combi-oven & a fryer due to space concerns.

 

@chefmd, @blue_dolphin Thanks very much for the suggestions! I will have to check those out!

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