Is the super complicated burger recipe from Modernist Cuisine a brilliant reinvention of a classic or a severe case of fixing what ain't broke?
The New York Post decided to whip up a batch of the 30-hour burgers from the cookbook, and critic Steve Cuozzo wasn't very impressed: "I’m not persuaded that sous vide is the ideal process for turning out a great hamburger. Thirty hours could better be spent on learning to grill properly." And, in case you're wondering how a burger could take so damn long to make, here's a handy "interactive" guide from the WSJ — interactive in that when you hover it shows you text. How fancy!