Tag: Gastronomy

Get your WINSTON tee here: http://bit.ly/winstontee We’re using agar agar, oil, and sports drinks to make beautiful spheres of jelly that look like Orbeez, but are EDIBLE. This science experiment is SO satisfying and easy, and promises to be a good tasty time. New videos every Monday, Thursday, and Saturday! SUBSCRIBE: http://youtube.com/subscription_center?add_user=emmymadeinjapan TWITTER: https://twitter.com/emmymadeinjapan INSTAGRAM: […]

This is my 2016 ten hour project on making some really cool foods using science! Enjoy!

Follow Me On Twitter: https://twitter.com/VsauceTwo INSTAGRAM: http://www.instagr.am/kevlieber *** CLICK “SHOW MORE” FOR LINKS TO EVERYTHING *** 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 […]

This cool, frozen aerated chocolate wind, is neat way to add something cool to a plate in a restaurant or at home, providing you have the right equipment. It’s a fairly simple molecular gastronomy type technique that can be a great addition to your gourmet desserts. I’ve used different versions of this recipe in the […]

How to make fruit pearls (spherification). Easy molecular gastronomy recipe. Ingredients : – agar agar – fruit juice – cold vegetable oil – sugar – water – Fromage blanc Vegan friendly recipe 😉

In this video I’m making flexible ganache also known as Flexi ganache or pliable ganache. You can use different types of chocolate for this, I’m even thinking about using white chocolate for a recipe at the restaurant soon. Its a gelatine and agar based set ganache that can be cut into different shapes and sizes […]

Today I’m making sriracha pearls, or caviar, whatever you want to call it using a technique called cold oil spherification. This is a pretty popular molecular gastronomy technique used in a lot of high end restaurants. It sounds complicated but it’s actually fairly simply and involves mostly items you should have in any commercial kitchen […]

Find everything you need to experiment at home at http://MolecularGastronomy.com. And for more molecular gastronomy recipes, go to http://bit.ly/MolecularRecipes.

This video shows you the SIMPLE, EASY, FAST & FUN way to use Molecular Gastronomy to make Juicy Spheres from any Liquid. The ingredients are just Juice, Vegetable Oil & Gelatin.

Find everything you need to experiment at home at http://MolecularGastronomy.com. And for more molecular gastronomy recipes, go to http://bit.ly/MolecularRecipes.

A molecular gastronomy twist on the popular Indian street food – Pani Puri. Video of the live counter from Marriott Hyderabad Sunday Brunch. More on hydfoodguy.com

Another exciting Molecular Gastronomy video! You will learn how to make Molecular Ice Cream and a cool party trick with Popcorn! The HTMi Cookbook: recipe.culinarymanager.ch/ Main HTMi Channel: www.youtube.com/user/HTMiSwitzerland

‘You’re only as good as your least quality ingredient that you have in your kitchen” Chef Chris Anderson speaks on the importance of getting back to roots of our cuisine. He shows us some techniques using Molecular Gastronomy to manipulate potatoes.

Find everything you need to experiment at home at http://MolecularGastronomy.com. And for more molecular gastronomy recipes, go to http://bit.ly/MolecularRecipes.

11 year old Jesse Gunn who has only been cooking for 1 year. White chocolate Panna Cotta with a mango puree yolk topped with dark chocolate shavings. @Instagram.com/jessegunnrocks

Olive Oil Bonbon – Sugar Encapsulated Olive Oil – Molecular Gastronomy Secrets Welcome to Worldwide Culinary Apprentice In that video, chef Rogers will teach you how to Encapsulate olive oil Learn the secret behind José Andrés Encapsulation technique Share – Like – Comment – Subscribe!!! More amazing videos in our YouTube channel. https://www.youtube.com/user/67Miloud

Follow and let me know what you want to see: http://instagram.com/patrickyan http://twitter.com/patrickyan Today, I took my first attempt at molecular gastronomy with the Molecule-R Cuisine R-Evolution Kit that I received as a present. I used reverse spherification to make (failed) matcha caviar and decent sriracha caviar. ======== Get on Amazon: Molecular gastronomy kit: http://amzn.to/1wEBhzm

Find everything you need to experiment at home at http://MolecularGastronomy.com. And for more molecular gastronomy recipes, go to http://bit.ly/MolecularRecipes.

Do you like our videos?
Do you want to see more like that?

Please click below to support us on Facebook!