What Are You Doing For Thanksgiving?: Scott Heimendinger

Tuesday, November 24, 2015 - 10:50 in Mathematics & Economics

Scott Heimendinger Twitter In 2009, self-proclaimed food geek Scott Heimendinger was reviewing a restaurant in Seattle for his food blog when he encountered the perfect egg. “It was on top of a salad, and the texture was so incredible that I stood up and asked a server how it was made,” recalls Heimendinger. The server told him the egg was made using sous vide, which involves sealing food in airtight plastic baths and slow cooking them in a temperature-controlled water bath. “I went home, Googled ‘sous vide,' and found a bunch of forum postings,” Heimendinger says. “I figured out chefs were doing sous vide using repurposed lab equipment that was super expensive, and decided there’s no reason it should cost $1,200 to heat water. So I reverse-engineered the sous vide machine and published...

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