Grilling Lessons from Nathan Myhrvold
Nathan Myhrvold founded Intellectual Ventures after retiring from his position as chief strategist and chief technology officer of Microsoft Corporation. At Intellectual Ventures, Myhrvold is focused on a variety of business interests relating to the funding, creation and commercialization of inventions. During his 14-year tenure at Microsoft, Dr. Myhrvold held various positions within the company and was responsible for founding Microsoft Research and numerous technology groups that resulted in many of Microsoft's most successful products. He has extensive experience successfully linking research to product development and commercialization.
In 1986, Myhrvold’s company Dynamical Systems was acquired by Microsoft. Prior to that, he was a postdoctoral fellow in the department of applied mathematics and theoretical physics at Cambridge University and worked with Professor Stephen Hawking on research in cosmology, quantum field theory in curved space time and quantum theories of gravitation. Dr. Myhrvold holds hundreds of patents and has hundreds issued or pending.
Dr. Myhrvold earned a doctorate in theoretical and mathematical physics and a master's degree in mathematical economics from Princeton University. In 2005, in recognition of his distinguished career, Princeton awarded Dr. Myhrvold the James Madison Medal, the university’s top honor for alumni. He also has a master's degree in geophysics and space physics and a bachelor's degree in mathematics, both from UCLA. Currently, he serves on the Advisory Board for the Department of Physics at the University of Washington. He is also an affiliate research associate of paleontology at the Museum of the Rockies where he funds and participates in paleontological research and yearly expeditions.
Dr. Myhrvold is a member of the United Way’s Million Dollar Roundtable and a regular contributor to local Seattle arts and education non-profits. In 2000, he partnered with Paul Allen and pledged $1 million to the SETI Foundation, to fund the development phase of the world’s most powerful telescope – the Allen Telescope Array.
An avid nature and wildlife photographer, Dr. Myhrvold’s work is featured in the books “America 24/7” and “Washington 24/7” where his photographs helped capture a week in the life of people and nature in the United States during the spring of 2003. His research has been published in scientific journals including Science, Nature, Paleobiology, Journal of Vertebrate Paleontologyand the Physical Review and he has contributed articles to magazines including Harvard Business Review, The Wall Street Journal, Fortune, Time,and National Geographic Traveler. In 2004, he provided the foreword to a book profiling some of the world’s greatest inventors – “Juice: The Creative Fuel that Drives World-Class Inventors.” He has also been named one of the most influential people in IP by several leading IP trade publications.
He is currently working on a cookbook surveying the science, technology, and techniques used in modern cuisine. “Modernist Cuisine: The Art and Science of Cooking,” was released in March 2011. For more information visit http://www.modernistcuisine.com
Single best tip I can give you for grilling, is that you should line your grill with aluminum foil. And the reason is what cooks your food is infrared radiation, light that comes off your barbecue from coals. Sounds funny but that red glow, that's what's cooking your food. Actually a combination of the red glow you see and infrared radiation that you can't see but it's there and it's light and it reflects off things that are shiny.
So your grungy black barbecue, that means that the side of the barbecue is absorbing the heat not your food. So what you really want to do is line your barbecue with aluminum foil with the shiny side towards the coals. That reflects heat back up into the food, makes it cook faster and much more even.
The other great thing about barbecue is that a lot of flavor you get from barbecue is actually from fat dripping on the fire. So if you're cooking something that doesn't have any fat in it, like grilled vegetables, brush them with olive oil and brush them quite liberally because the olive oil that drips off and goes down and causes some flare ups, that will create a lot of flavor.
Myhrvold offers tips for grilling, including lining your grill with aluminum foil and brushing veggies liberally with oil to get extra flavor from dripping fat.
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- If you really want to say yes but can't manage another commitment, try qualifiers like "yes, if," or "yes, after."
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