Nathan Myhrvold's Recipe for a Better Oven We cook our food using technology invented to bake bricks. We can do a lot better By Nathan Myhrvold & W. Wayt Gibbs Posted 30 Jun 2014 | 18:00 GMT Photo: Ryan Matthew Smith/Modernist Cuisine Room for Improvement: A modern oven, like this controlled-vapor (CVap) version, overcomes many of the failings of traditional ovens, but there’s room for further improvement of this essential cooking tool. Most of us bake, roast, and broil our food using a technology that was invented 5,000 years ago for drying mud bricks: the oven. The original oven was clay, heated by a wood fire. Today, the typical oven is a box covered in shiny steel or sparkling enamel, powered by gas or electricity. But inside the oven, little has changed. Is a brick dryer really the best system for cooking food? Not even close. The typical modern oven—even a US $10,000 unit used by professional chefs or a $5,000 model u
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