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Aug. 28, 2009
Stovetop Science: Frying Hollandaise
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Chef Wylie Dufresne, the owner of New York City restaurant wd~50, experiments with food, literally. He has lab notebooks detailing what certain chemicals do to certain dishes. One of his signature dishes is a spin on eggs Benedict: creating the plate's centerpiece--a cube of fried hollandaise sauce--required a lot of scientific testing. Science Friday stopped in at Dufresne's kitchen to see how he prepares the dish.
Produced by Christopher Intagliata
FEATURED READING
Scatter, Adapt, and Remember: How Humans Will Survive a Mass Extinction
by Annalee Newitz
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