Where: Exploratorium, 3601 Lyon Street (at Marina)
The rundown: The big brains at the Exploratorium have teamed up with Maxime Bilet, head chef and co-author of the Modernist Cuisine for a special night exploring the magic behind cutting-edge cooking techniques. A few of the cutaway pieces of equipment used in the book's striking photos will be on display, along with plenty of experiments. Bilet will be discussing the culinary applications of centrifuges and homogenizers, along with how adding hydrocolloids and emulsifiers to your pantry can make dinner a lot more dazzling.
SeattleFoodGeek.com author Scott Heimendinger will also be on hand to demonstrate the sous vide process for perfectly cooked eggs. Determine your level of foodiness by taking the supertaster test in a taste bud count. (Or maybe you don't want to know.) Additional displays include making fruit juice caviar, making ice cream with liquid nitrogen, and some fun experiments you can do at home with asparagus. We're hoping it's a way to get rid of the smell.
