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Molecular gastronomy Info
http://www.molecularrecipes.com/molecular-gastronomy/
How Molecular Gastronomy Works
http://science.howstuffworks.com/innovation/edible-innovations/molecular-gastronomy.htm
Baby Corn
http://www.youtube.com/watch?v=Z4s85mN8W04
Lemon Chicken
http://www.youtube.com/watch?v=SGiA3Z_ufaQ
Sous Vide Peach
http://www.youtube.com/watch?v=a7nr0NXSRok
Smitten Ice Cream
http://smittenicecream.com/story/#slide-343
http://vimeo.com/72457025
Fun with Liquid Nitrogen
http://www.youtube.com/watch?v=xtb3dWDRqw0
Liquid Nitrogen
http://en.wikipedia.org/wiki/Liquid_nitrogen
Moto Restaurant
http://motorestaurant.com
http://www.ohgizmo.com/2006/09/11/restaurant-sells-printable-food/
Moto/ Edible Menu
http://www.youtube.com/watch?v=CRSwwSg52Kw
Moto/ 16 Course Winter Menu/ Fried Chicken
http://www.youtube.com/watch?v=2tLio9CBCHY
Molecule-r Flavors Channel
http://www.youtube.com/user/MoleculeRflavors
Chocolate wind
http://www.youtube.com/watch?v=WRNIt73QE
Surprise Bubbles
http://www.youtube.com/watch?v=OlJKpt74TvI
Molecule-r Website
http://www.molecule-r.com/
Enthusio Chefs Channel
http://www.youtube.com/user/enthusiochefs
Reverse Spherified Poached Egg
http://www.youtube.com/watch?v=4Y1NsWdF3-M
Powdered Ice Cream Inside Candy Strawberries
http://www.youtube.com/watch?v=X11GbEwxDQc
Milk
http://www.youtube.com/watch?v=l7fBp9DqqfA
Strawberry Spaghetti by Sosa
http://www.youtube.com/watch?v=brT571TzeRY
http://www.sosa.cat
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Chemistry in Your Kitchen
Whether you know it or not, you become a chemist any time you step into a kitchen. Through its unique meal-by-meal organisation, the book playfully explores the chemistry that turns our food into meals. The book features many experiments that... (as of November 17, 2019 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)
Price: $1.99
Mérida: Exploring with the Locals
(as of November 17, 2019 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)
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Parties And Fun
(as of November 17, 2019 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)
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Just wait til he hears of theoretical gastronomy
Cook up a storm
One of the chefs used molecular gastronomy.
Pizza spaghetti is spaghetti.
MOMS spaghetti!!!
But do the dishes taste good tho?
Pizza spaghetti isn’t every spaghetti ? Like spaghetti is already tomato, cheese and meat
Kevin, you look like my older brother, which is kinda creepy. Anyways, I wanna be the kind of chef that does this stuff.
Vsauce, you never fail to amaze me
I’m still confused.
They go for $100’s of dollars to eat at a restaurant like that.. want to get it cheap? Continue eating regular non organic foods loll
Clever, but it looks like erntirely too much damn work.
Jackie knanich on chopped used these techniques
You forget that a suvede (or however you spell it) is much more often used to create the most amazing steak ever. Even MY DAD can make a luxury dinner using his!
Wouldn’t this make the food taste different?
I really want to attempt this
your mom’s spaghetti
‘Purple potato’? It’s not even a potato
Hello, im a amateur cook, and i love molecular gastronomy, but theres always this strange powders and ingredients i have to buy, normally where do you buy those ingredients?
Molecular gastronomy > Haute cuisine
Make a neon colored Mac n cheese
im a chef and have been experimenting with alot of these including Spherefication and Dehydration. fucking amazing and im going for my First michelin star this or next year.
Honestly, one of the best videos I’ve ever seen. Thank you very much!
SPAGHETTI SPAGHETTI
At the time im writing this comment, ive watched this video for the first time in 2 years.
you don’t have to know this to be a great chef. nothing wrong with farm to table.
Hmm…so you could, let’s say…evaporate a concentrated solution of a frozen burger turned into dust to make…let’s say…steamed hams steam?
This is why I’m in culinary school
So… Molecular Gastronomy is basically Culinary arts for people who didn’t listen when they parents told them to stop playing with their food.
i wonder if any ones here looking how to make stuff from shokugeki no soma
Invented by Alice Nakiri
What nonsense is this. Damn!
So freaking awesome
2 words… Food wars. 2 more words… Alice Nakiri.
as a traditional chef I would love to learn this but honestly what’s wrong with just plain cooking?
3:42 – Stranger Things opening theme?
I eat Dippin’ Dots. Does that count?
Nakiri Alice approves
has anyone tried this molecular cuisine kit?
http://www.goatandtable.com/home/2016/9/29/chemistry-to-enhance-your-dinner
How bout mom’s spaghetti
Someone help me pleasee
I’m so confused with Molecular Gastronomy
Can i call it molecular gastronomy If i take the extract of food A and combine it to the food B
Umm, I guess the menu will be super_expensive and you go home hungry.
South Park’s Cartman used molecular gastronomy once. It was epic. Revenge is a dish best served cold.
Food and Science. My two favorite things.
This was “Cool” in restaurants in 2000. All the haut cuisine-restaurants done this til its total destruction by boredom. Some of these techniques you still can find, but in fact, most of it is “out” since five or six years.
Anyway its some kind of funny what you can do with food else then the classic/traditionell cooking
Are you related to Jesse Pinkman and/or Vince Gilligan
shokugeki no soma
Who the fuck would eat this shit besides mega-hispters?