What Is Molecular Gastronomy!?
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- Опубліковано 16 жов 2013
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Molecular gastronomy Info
www.molecularrecipes.com/molec...
How Molecular Gastronomy Works
science.howstuffworks.com/inno...
Baby Corn
• Video
Lemon Chicken
• Video
Sous Vide Peach
• Video
Smitten Ice Cream
smittenicecream.com/story/#sli...
vimeo.com/72457025
Fun with Liquid Nitrogen
• FUN WITH LIQUID NITROGEN!
Liquid Nitrogen
en.wikipedia.org/wiki/Liquid_n...
Moto Restaurant
motorestaurant.com
www.ohgizmo.com/2006/09/11/res...
Moto/ Edible Menu
• Moto Restaurant Presen...
Moto/ 16 Course Winter Menu/ Fried Chicken
• Moto 16 Course Winter ...
Molecule-r Flavors Channel
/ moleculerflavors
Chocolate wind
www.youtube.com/watch?v=WRNIt73QE
Surprise Bubbles
• Molecular Gastronomy -...
Molecule-r Website
www.molecule-r.com/
Enthusio Chefs Channel
/ enthusiochefs
Reverse Spherified Poached Egg
• Video
Powdered Ice Cream Inside Candy Strawberries
• Video
Milk
• Video
Strawberry Spaghetti by Sosa
• Strawberry Spaghetti ·...
www.sosa.cat
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So... Molecular Gastronomy is basically Culinary arts for people who didn't listen when they parents told them to stop playing with their food.
HA!HA!HA! :))
Dahl R'Jay i can hear it calling for me
Lmao I guess
Yeah pretty much
Facts 😂
I made a dish that looked like a fried egg with this technique! The whites tasted like coconut and vanilla and the yoke tasted like mango. It was so fun to make, and it even had the right textures and everything!
Edible Menu!♥ Omnomnom
Rosanna Pansino how does this not have any likes this was 6 years ago.
@@jimb.errrrrr ikr
ROSANNA?! 51 LIKES AND 3 COMMENTS?? WHAT
I eat Dippin' Dots. Does that count?
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.
MrSnuggles91 What? Im still working in the restaurant... I got a couple of local awards in Las Vegas (where the restaurant is located) But unfortunately there is no Michelin Guide in Vegas which pissed me off because we opened here before I found out about that.
MrSnuggles91 Exactly, we were all into getting a michelin star before we opened, but when we opened (around 1 month in) we decided to change the plan on the restaurant to a more laid back family restaurant, Rustic food etc So you would be right about it not being up to par with michelin standards. Also im not talking about Groupon and Grubhub lol, I was talking about being featured in local Magazines and newpapers
My mind is actually blown by this. It's really cool seeing all of the things you can do with food and all the things you can turn into food.
You had me at edible menus, ordering my meal like a boss.
I learnt bout it before in my college when I was in diploma. It's really interesting but there are a lot of substance that I can't remember cause all of them have different functions. If you are in Malaysia and you are interested in molecular , you should go KDU university college. They have all the equipments for molecular cuisine
Ooh! At a Science event at a local college about an hour away from my school, we made nitrogen Ice Cream too! It had a different texture and feel than normal Ice Cream, and it left a weird feel on the top of your mouth. Even though, it was awesome and we had sprinkles with it too. This method should be a new way of making Ice Cream, and they could experiment with other flavors such as Mint, Strawberry, Cookie Dough, Cookies and Cream, Chocolate, and other Popular Flavors.
I'm still confused.
sokky desmond They shape and cook food with science
Ro, you baking is just spectacular! They look so good!
i can’t imagine any of this food is very good or filling
Great video! I was always interested in molecular gastronomy!
spaghetti spaghetti
Thanks for the channel recommendation. I was looking for sth like this.
Another thing with egg is making foam using the white of an egg and mixing in air, adding water drop by drop. 1 egg can be transformed into 1 cubic meter of foam and if you add flavour (cocoa, vanilla for example) you can make the most aerie chocolate mousse or meringue.
Pizza spaghetti is spaghetti.
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?
Hi, I think this website sells ingredients and materials related to Molecular Gastronomy: www.moleculargastronomy.com
I saw episodes from the Travel channel of Anthony Bourdain and Andrew Zimmerman where they went to a restaurant called El Bulli in Spain that was owned by a chef who specialized in Molecular Gastronomy. I was so intrigued by it but I never knew what the culinary art was called. Once again, I now know what it's called thanks to Vsauce! Thank you Vsauce!
So simple, when having fun you loose track of time, often when having fun you dont realize the things you are doing are so time consuming. When watching it, you are remembering every second of it, thus seems like forever
3:42 - Stranger Things opening theme?
Did he say... chocolate wind??
Your program is getting better
always amazed at your video, you're awesome
OH HI, RO!
Why does this only have 6 likes
Pizza is (technically) spaghetti. Don't hate plz.
Get out of here unicorn.
Actually, I don't think it is spaghetti at all, it is technically a pie
Sure it is composed with most of the ingredients in spaghetti but it is not composed as spaghetti which is a type of pasta
Yes, in the sense that you can do stuff that wouldn't be possible otherwise.
As far as cost goes, it can be really low, or really high, depending on what you go for. It's kind of like asking if frying stuff in a pan is more or less expensive. It depends on the recipie. You could make some fairly cheap but very tasty food with molecular gastronomy if that's what you're looking for.
Vsauce, you never fail to amaze me
I think the Simpson already made a parody of this shiiii....tuff :)
-BETMARK-
PS: now I'm gonna cook that pizza-spaghetti you just invented.
This is just incredible. Every time we think something has reached its course, something game-changing comes along like this. If slowly introduced as a standard, this type of cooking could revolutionize the industry! :D
8 years since and it's still an overhyped fad for rich people lol
@@RexGalilae Yeah fair enough. Lol
I've also heard that if you do scramble egg in a bain marie adjusted at 65 celsius degree, the white is part solid/part liquid and the yellow is still liquid.
Food and Science. My two favorite things.
How bout mom's spaghetti
But do the dishes taste good tho?
No
I dont know if you have covered this or even read your coments but what is your outlook on the "sky noises" because it happened in my city a couple days ago
MSK and CCS in the uk if your wondering.
I heard it was overrated not as good as regular ass food.
Now I just HAVE to try some of these! :-D
"So what would you like to eat?" "Oops! I are the menu!"
And as always - awesome :D
Thats the point. You can find old fashioned food everywhere.. unless you're in a small town with no restaurants. This is doing something different to see if it can be done, which is the purpose of art.
Best episode yet
What? Dude this video was so interesting that I watched it more than ten times!
My favorite video so far.
Was that clip of N2 being poured the one with Ro and Jessie?
Amazing video man.
Most of this art can be made easily.
Granted some of the stuff needed for certain techniques are hard to get and/or expensive but still a shame that these restaurants that do this are super expensive even though most of it can be done at home
a satisfying, delicious and filling meal is what I consider a "good" restaurant meal.
As always blew my mind, but wasn't there an air aided food that brought out the taste because of the micro bubbles and what not?
that's so cool ;w; thanks for sharing!!
I love how he used a Ro Pansino and Jesse Cox
One thing that makes food good is the texture of the food when you eat it. I wonder how this will effect my favorite foods.
And it always...thanks for making video :D
what is the name of the song in the end?
You guys are great. Thanx
I'd love to know what the last piece of music was.. The one in the description isn't the right one! =[
Seems interesting and appealing. Also looks like you take a lot of food and make it into a few bites
You... have made my day Kevin :)
There's a bar in São Paulo that makes Molecular Drinks. It's called Lab Club, and it's amazing
1:31 Jesse and Rosanna!!!!
Honestly, one of the best videos I've ever seen. Thank you very much!
They did that for NES cartridge at end too!
I tried strawberry, mango and banana spaghetti... You should have them with icecream it tastes amazing
Were can I get that ice cream?
Hey, could you please do an episode on strange occurrences in the body such as astigmatism.
I've been to Smitten!!! My God, it was great *-*
i have the whole kit thing but never tried it
how did u do the bubble
I love this a lot , finally food
i need more... MOAR
I love molecular gastronomy, I'd love to go to a restaurant that capitalizes on it, one day!
I must get this for Christmas
Every time I hear MG I think of Marcel from top chef 1 who literally made a foam for EVERY dish. Lol. We get it dude.
Excuse me, but the ending song is not was you write in the credits..
this is soooo AWESOME!!
Heston Blumenthal did all this years ago :P and the reason liquid nitrogen is used to make ice cream isn't generally the freshness, it's because it freezes things so fast the ice crystals in them stay small, small ice crystals means smooth ice cream
Must Go to Restaurant: Tapas Molecular Bar - Top of Mandarin Hotel, Tokyo
Right now there's an online course by EdX called Science & Cooking by Harvard that explains scientific principles by their application in food. Really interesting for anyone interested in this subject :)
How did we get from food bubbles to Lh2? Aaaaahhhh the beauty of Vsauce2. ;)
Grants Achatz at Alinea uses some of these techniques
The last song's title?
so cool your the best at science
All cooking is science, creativity, technology...etc. It's just that these are new techniques that we're not used to seeing and many people have little understanding of. Simply fry an egg and you are putting it through chemical and physical changes the only difference is that you're doing it in a boring pan and not with cool equipment.
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
can u reccomemd institution to learn that
as a traditional chef I would love to learn this but honestly what's wrong with just plain cooking?
last song title? please
cool i did sum of those stuff they are fun to make, but u must be good at chemisry and know the safety methods
So freaking awesome
Exactly
I had once tried to get a ice cream cone with chocolate-sauce dipped in nitrogen. That was the best ice I ever have tried.
I was expecting Heston Blumenthal to have been mentioned in this
Thank you!
Awesome!
I want to make some of that stuff
I learned of molecular gastronomy on CSI :)
Thats...... AWESOME!!!
plasma on a scientific level is excited gas, such as the mercury vapor in fluorescent light bulbs, and I think jelly is classified as just a solid
Vsauce, do a video on this please --> Why does time go by faster when your having a good time and why does time go by so slow if you (for example) stare at a clock?
Both kinds of food are enjoyable in their own way, I think.