So, this conversation over Twitter happened recently:
I’ve found that once you really get into cooking, your available space gets sucked up quick. With new gadgets, ingredients and serviceware, there’s barely enough room left to actually prepare the food you want to cook. With chamber vacuum sealers, centrifuges and the like, it’s even more so for a cook pursuing Modernist cooking. So what’s a home cook to do? I figured I’d take a look at what the big guys are up to: the Nordic Food Lab, the Noma Food Lab, and The Cooking Lab of Modernist Cuisine.