Raw lobster tail, freeze dried, is amazing. Nathan Myhrvold amazedryfreeze Change image and share on social
The first thing that is not obvious to people is global warming is a less-than-1% effect. It's like being shortchanged at the bank by a penny every dollar. Over a long period of time with lots of transactions, that piles up. Nathan Myhrvold bankdollareffect share on social
One of the problems with posing a 'bold new plan' is that you can't just extrapolate from previous plans. Nathan Myhrvold boldextrapolateplan Change image and share on social
If you have two steaks, one that's an inch thick, one that's 2 inches thick, how much longer does the thicker one need to cook? It's four times as long. It goes roughly like the square. How come cookbooks don't tell you that? Nathan Myhrvold cookcookbookinch share on social
The physics of water is central to cooking, because food is mostly water. All steak that you cook is actually boiled on the inside. Nathan Myhrvold boilcentralcook Change image and share on social
A person's basic humanity is not governed by how he or she came into this world, or whether somebody else happens to have the same DNA. Nathan Myhrvold basicdnagovern Change image and share on social
I was good at math and science, and I got lots of degrees in lots of things, but in a parallel universe, I probably became a chef. Nathan Myhrvold chefdegreegood Change image and share on social
Cooking is an art, but all art requires knowing something about the techniques and materials. Using modernist techniques, you get more control, and that allows you to be more artistic, not less! Nathan Myhrvold artartisticcontrol Change image and share on social
Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works. Nathan Myhrvold cheffoodkitchen Change image and share on social
