tips

Last year, the chef and former Microsoft chief technology officer released "Modernist Cuisine at Home" (The Cooking Lab; $140; 456 pages), a scientific cooking tome that teaches intrepid home cooks to emulsify and sous vide in the comfort of their own kitchens.

In it, Myhrvold declares that the best way to decant even a prized or aged wine is to whip it with an immersion blender for 30 to 60 seconds.

Tip 47 was the premise to an issue of "Daredevil," I'm sure.

Would You Dip a Tip?