Let me just get the sous-vide machine warmed up...Photo: Tyson Stole/Modernist Cuisine
When I think about "home cooking," I picture the same things you probably do: meatloaf, spaghetti, maybe some mac & cheese with carrot sticks. As far back as I can remember, neither mom nor dad ever made short ribs that had been cooked sous-vide for 72 hours or salmon that was crisped with a blowtorch. Yet as its name implies, Modernist Cuisine at Home — the $140 diffusion brand to Modernist Cuisine's six-volume, $625 tome — has different ideas about home cooking, ones that involve whipping siphons and 56Ëš(centigrade) water baths.
