If you have two steaks, one that's an inch thick, one that's 2 inches thick, how much longer does the thicker one need to cook? It's four times as long. It goes roughly like the square. How come cookbooks don't tell you that? Nathan Myhrvold More Quotes by Nathan Myhrvold More Quotes From Nathan Myhrvold My company invents all kinds of new technology in lots of different areas. And we do that for a couple of reasons. We invent for fun - invention is a lot of fun to do - and we also invent for profit. The two are related because the profit actually takes long enough that if it isn't fun, you wouldn't have the time to do it. Nathan Myhrvold technology couple fun Software sucks because users demand it to. Nathan Myhrvold programming funny-inspirational demand Nobody wants a prediction that the future will be more or less like the present, even if that is, statistically speaking, an excellent prediction. Nathan Myhrvold predictions excellent want Software is a gas; it expands to fill its container. Nathan Myhrvold programming computer software Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef. Nathan Myhrvold cooking skills knowing It is better to predict dramatic things that don't happen than boring things that do. Nathan Myhrvold dramatic boring happens Cooking is an art, but all art requires knowing something about the techniques and materials. Using modernist techniques, you get more control, and that allows you to be more artistic, not less! Nathan Myhrvold cooking knowing art Business is war! Its leaders are strategic commanders, who boldly snatch victory from the jaws of defeat - and who perform other acts of derring-do. This kind of talk sounds great in the boardroom, and, for that matter, in the bookstore, where dozens of authors counsel would-be corporate warriors. Nathan Myhrvold victory leader war Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works. Nathan Myhrvold kitchen asking-why thinking Technological 'revolutions' don't really overthrow anything - they simply append a new and dynamic market to that which went before. Nathan Myhrvold technological revolution Software is a gas ! It expands to fit the container it is in ! Nathan Myhrvold gas software fit It's very hard for individual inventors to get paid. For the same reason that private equity is valuable - broadly, that's a good thing - in the case of patents, many that own them aren't in a good position to take the next step. Nathan Myhrvold patents next steps The scientific method is the ultimate elegant explanation. It is the ultimate foundation for anything worthy of the name "explanation". It makes no sense to talk about explanations without having a process for deciding which are right and which are wrong, and in a broad sense that is what the scientific method is about. All of the other wonderful explanations celebrated here owe their origin and credibility to the process by which they are verified-the scientific method. Nathan Myhrvold scientific-method foundation names Food, like anything else, lives in the physical world and obeys the laws of physics. When you whisk together some oil and a little bit of lemon juice - or, in other words, make mayonnaise - you are using the principles of physics and chemistry. Understanding how those principles affect cooking lets you cook better. Nathan Myhrvold oil understanding law The new revolution in cooking can be viewed in two ways. One is that you can take any traditional food and apply modern techniques. The other approach is to create food that is quite different than anything that has existed before. Nathan Myhrvold technique cooking two Three things about water affect almost all of cooking. First are the hydrogen bonds, which is why it has an incredibly high boiling point. Another is that it's a polar molecule, so that it dissolves a lot of things, and there are things that won't mix with it. And then there's how much energy it takes to heat water. Nathan Myhrvold cooking energy water Pressure cookers are relatively inexpensive, they're in every kitchen store, your grandma probably had one, but a lot of people don't. A pressure cooker is interesting because by pressurizing the vessel, you're able to cook much hotter than the boiling point of water, and still have water be present. Nathan Myhrvold grandma water interesting I've never filed a patent lawsuit. I hope never to file a patent lawsuit. That may be unrealistic, but it would be great if I could avoid doing it... Lawsuits are a ridiculous way to do business. Nathan Myhrvold patents would-be may A blowtorch is a wonderful thing. You can get one of those for about 25 bucks at Home Depot. And there's a ton of things that you can use a blowtorch for, in browning a steak or touching up the browning of a chicken or making creme brulee. Nathan Myhrvold touching use home Another random thing I do is the search for extraterrestrial intelligence, or SETI. And you may be familiar with the movie 'Contact,' which sort of popularized that. It turns out there are real people who go out and search for extraterrestrials in a very scientific way. Nathan Myhrvold random-things real people
