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The Food Lab closed in mid-2015 when Washington State legalized Marijuana, and it is believed to no longer operate. Myhrvold has been working on a new project for the Department of Defense. It is still a mystery as to what this new project might be called.[24] The Cooking Lab was relaunched in December 2015 as Cookslab.org, with education, videos and teaching. It is also a forum for culinary science, including the creation of recipes and essays, and it continues under the original name with the cooking of recipes from Modernist Cuisine.
Myhrvold has written about the books at length, producing a story telling film, Modernist Cuisine, the Movie (2014).[23] He later modified the cooking and serving of a single dish, a salad called Roasted Stone Fruit Gelato, using equipment his lab had developed for making sous vide food. Kitchen equipment in use at the lab was affixed to a hot plate on which temperature-controlled water circulated, heating and cooling the equipment while it cooked food at a constant temperature of 45º C/113.4º F - operating slightly hotter than human body temperature. 7211a4ac4a
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