Where do you go when you get a craving for the king of the lo-brow food- Nachos? I prefer the non-cheez product variety, but if you find a specially noteworthy version with "the product", please let us know.
With Thanksgiving coming up, MDRN KTCHN host Scott Heimendinger explains the science of emulsions using a holiday staple: gravy. His version uses small amounts of xanthan gum and lecithin to emulsify flavorful jus with fat to create an incredibly rich, completely bird-flavored sauce. Check out the full recipe here. 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!