Originally Posted by MilitantSquatter
I have shared the article with a friend of mine who is on the BOD for the Culinary Institute of America....
He replied as follows
Check out www.modernistcuisine.com
Not only is it plausible, it's absolutely true. Nathan Mhyrvold, a physicist who had completed a PhD in theoretical and mathematical physics by age 23, studied under Stephen Hawkings and was the first Chief Technology Officer for Microsoft--and is also a deeply commited foodie and well-trained French Chef who wrote a $650 (retail price) 5 volume cookbook called Modernist Cuisine--has not only stated it is true but has also proved it was true with detailed experiments in a $5 Million kitchen he built outside of Seattle.
And here's an article on the guy from Feb. and in it he notes evaporation as the reason for the stall. Seven months before this new article.
22" WSM & Kettle
Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's