Pressure cookers have been around for hundreds of years, but that doesn't mean this old-school kitchen appliance is outdated. In this episode of MDRN KTCHN, Scott Heimendinger breaks down why pressure cookers are an indispensable tool, and shows one of the cool ways that the Modernist Cuisine team uses them to make ultra-caramelized vegetables. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home! Want to make what you just saw? Click here for the full recipe.
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat.