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  Molecular Gastronomy

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• Molecular gastronomy

Molecular gastronomy

Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axis, as cooking was recognized to have three components, which are social, artistic and technical. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.

The term "molecular gastronomy" was coined in 1988 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This. Some chefs associated with the term choose to reject its use, preferring other terms such as multi sensory cooking, modernist cuisine, culinary physics, and experimental cuisine.

History

There are many branches of food science that study different aspects of food, such as safety, microbiology, preservation, chemistry, engineering and physics. Until the advent of molecular gastronomy, there was no formal discipline dedicated to studying the chemical processes of cooking in the home and in restaurants - as opposed to food preparation for the mass market. Food science has mostly been concerned with industrial food production and while the disciplines may overlap with each other to varying degrees, they are considered separate areas of investigation.

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This page contains text from Wikipedia, the Free Encyclopedia - https://wn.com/Molecular_gastronomy

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5:20

How to make LIQUID SPHERES | Easy Molecular Gastronomy

• Order: Reorder
• Duration: 5:20
• Uploaded Date: 14 Mar 2020
• views: 675679

Learn on Skillshare: https://www.skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on Learning the reverse spherification process is the...

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https://wn.com/How_To_Make_Liquid_Spheres_|_Easy_Molecular_Gastronomy

Learn on Skillshare: https://www.skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on Learning the reverse spherification process is the fundamental step in advancing your culinary skills towards the molecular gastronomy. In reality making liquid spheres is quite easy, as long as you follow precise measurements. In this video, I show 3 examples of the reverse spherification. I make spheres with 2 relatively thick substances and 1 thinner substance. Watch the video until the end to learn how to make Kefir spheres, you can use the same method to make Sour Cream or Yogurt spheres. *Please note, that these liquids already have quite a bit of calcium inside, so you might need less Calcium Lactate for them (at least 2% in total). I also show how to make tomato spheres, from the tomato juice. You can use the same method to make fruit spheres or fruit caviar / pearls (just use the squeeze bottle for that). And finally, I show how to make wine spheres, using the frozen reverse spherification method. You can use this culinary technique to make cool cocktail pods from any alcohol, or any thin liquid actually. Ingredients for the liquid spheres: - 6 g Calcium Lactate (3% of the "spherified" liquid volume) - 200 g Any Liquid that you wish to enclose into spheres (e.g. Kefir / Tomato juice / Wine) - 5 g Sodium Alginate (0.5% of the Water volume) - 1 L Water *you can buy a Reverse Specification pack HERE: https://amzn.to/2XjVJwt Important TIPS to remember: 1) Make sure that you do not mix up Calcium Lactate with Sodium Alginate. Use Sodium Alginate for Water and Calcium Lactate for the "spherified" liquid, and not the other way around. *that happened to me before... not the best idea... 2) Do take time to rest the "spherified" liquid and avoid the air bubbles (if any left) when making spheres. Do also rest the mixed alcohol, before freezing it. Otherwise, air bubbles would be trapped inside the frozen spheres / pods. 3) Use precise measurements. 4) Use Calcium Lactate and not Calcium Chloride. Both will work for the technical and visual part, but Calcium Chloride spheres will not taste great in comparison to Calcium Lactate spheres.

• published: 14 Mar 2020
• views: 675679

3:55

What Is Molecular Gastronomy!?

• Order: Reorder
• Duration: 3:55
• Uploaded Date: 17 Oct 2013
• views: 1384195

Follow Me On Twitter: https://twitter.com/VsauceTwo INSTAGRAM: http://www.instagr.am/kevlieber *** CLICK "SHOW MORE" FOR LINKS TO EVERYTHING *** Molecular gast...

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 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 ************************************** Vsauce Links Kevin's Personal Instagram: http://bit.ly/195sKYW T-Shirts: http://www.districtlines.com/vsauce Facebook: http://on.fb.me/V62afx Twitter: http://bit.ly/T6N1dk Music By Jake Chudnow: http://www.youtube.com/user/JakeChudnow Vsauce: http://www.youtube.com/Vsauce Vsauce2: http://www.youtube.com/Vsauce2 Vsauce3: http://www.youtube.com/Vsauce3 WEsauce: http://www.youtube.com/WEsauce

https://wn.com/What_Is_Molecular_Gastronomy

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 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 ************************************** Vsauce Links Kevin's Personal Instagram: http://bit.ly/195sKYW T-Shirts: http://www.districtlines.com/vsauce Facebook: http://on.fb.me/V62afx Twitter: http://bit.ly/T6N1dk Music By Jake Chudnow: http://www.youtube.com/user/JakeChudnow Vsauce: http://www.youtube.com/Vsauce Vsauce2: http://www.youtube.com/Vsauce2 Vsauce3: http://www.youtube.com/Vsauce3 WEsauce: http://www.youtube.com/WEsauce

• published: 17 Oct 2013
• views: 1384195

11:32

Molecular Gastronomy Masterclass! | MasterChef New Zealand | MasterChef World

• Order: Reorder
• Duration: 11:32
• Uploaded Date: 01 May 2021
• views: 118528

Chef Simon Gault gives a masterclass on how to cook a Molecular Crab Salad with Nitro Gazpacho. Subscribe to MasterChef World here: https://www.youtube.com/Mas...

Chef Simon Gault gives a masterclass on how to cook a Molecular Crab Salad with Nitro Gazpacho. Subscribe to MasterChef World here: https://www.youtube.com/MasterChefWorld Welcome to MasterChef World! MasterChef World highlights the best moments from the world's favourite cooking television show. Watch mystery box challenges, invention tests, pressure tests and find how-to recipes and masterclasses from world-class chefs! MasterChef offers ordinary home cooks the opportunity to become extraordinary chefs! Who will compete in the battle to become the MasterChef? Watch MasterChef World to find out! #masterchef #masterchefnewzealand #howtocook

https://wn.com/Molecular_Gastronomy_Masterclass_|_Masterchef_New_Zealand_|_Masterchef_World

Chef Simon Gault gives a masterclass on how to cook a Molecular Crab Salad with Nitro Gazpacho. Subscribe to MasterChef World here: https://www.youtube.com/MasterChefWorld Welcome to MasterChef World! MasterChef World highlights the best moments from the world's favourite cooking television show. Watch mystery box challenges, invention tests, pressure tests and find how-to recipes and masterclasses from world-class chefs! MasterChef offers ordinary home cooks the opportunity to become extraordinary chefs! Who will compete in the battle to become the MasterChef? Watch MasterChef World to find out! #masterchef #masterchefnewzealand #howtocook

• published: 01 May 2021
• views: 118528

11:57

10 Easy Molecular Gastronomy Techniques! So Yummy

• Order: Reorder
• Duration: 11:57
• Uploaded Date: 26 Feb 2022
• views: 399911

Elevate your chef game with these 10 easy molecular gastronomy techniques! For more pro chef tips, cooking hacks and cake decoration tutorials subscribe to So Y...

Elevate your chef game with these 10 easy molecular gastronomy techniques! For more pro chef tips, cooking hacks and cake decoration tutorials subscribe to So Yummy! Subscribe to So Yummy: https://www.youtube.com/channel/UCH8NnRkxQg1zX7mHFRPq73g?sub_confirmation=1 About So Yummy: So Yummy brings you fun food ideas and recipes for your cooking and baking adventures. We believe that home cooking should always be fun, interesting, and easy to do! Enjoy our collection of fun and easy food tutorials! With recipes ranging from healthy dinners to sugary sweet delights, there are a plethora of creative options to spice up your home cooking. Follow us: Facebook: http://bit.ly/SoYummyFB Instagram: http://bit.ly/SoYummyIG Website: https://soyummy.com/ #SoYummy https://www.youtube.com/channel/UCH8NnRkxQg1zX7mHFRPq73g

https://wn.com/10_Easy_Molecular_Gastronomy_Techniques_So_Yummy

Elevate your chef game with these 10 easy molecular gastronomy techniques! For more pro chef tips, cooking hacks and cake decoration tutorials subscribe to So Yummy! Subscribe to So Yummy: https://www.youtube.com/channel/UCH8NnRkxQg1zX7mHFRPq73g?sub_confirmation=1 About So Yummy: So Yummy brings you fun food ideas and recipes for your cooking and baking adventures. We believe that home cooking should always be fun, interesting, and easy to do! Enjoy our collection of fun and easy food tutorials! With recipes ranging from healthy dinners to sugary sweet delights, there are a plethora of creative options to spice up your home cooking. Follow us: Facebook: http://bit.ly/SoYummyFB Instagram: http://bit.ly/SoYummyIG Website: https://soyummy.com/ #SoYummy https://www.youtube.com/channel/UCH8NnRkxQg1zX7mHFRPq73g

• published: 26 Feb 2022
• views: 399911

0:52

This Salad Is TRANSPARENT!

• Order: Reorder
• Duration: 0:52
• Uploaded Date: 29 Apr 2021
• views: 385027

#Shorts #short #salad #food #foodscience

#Shorts #short #salad #food #foodscience

https://wn.com/This_Salad_Is_Transparent

#Shorts #short #salad #food #foodscience

• published: 29 Apr 2021
• views: 385027

1:01

Molecular Gastronomy Techniques

• Order: Reorder
• Duration: 1:01
• Uploaded Date: 15 Nov 2021
• views: 58343

#moleculargastronomy Techniques🤩 . Molecular Gastronomy is a scientific discipline concerned with the physical and chemical transformations that occur during co...

#moleculargastronomy Techniques🤩 . Molecular Gastronomy is a scientific discipline concerned with the physical and chemical transformations that occur during cooking. It is a movement that incorporates science and new techniques in the preparation, transformation and artistic presentation of food. Inspiration and support credits: @vakuum_by_martin_lippo . . #photooftheday #instafood #instareels #fyp #shorts #reelsinstagram #reelitfeelit #fyp #trendingreels #chefzararkhan #cheftraveller #cocktails #appetizers #nitro #recipes #indiancuisine #moleculargastronomy #canapes #plants #lunch #espuma #foodaddict #reelsindia

https://wn.com/Molecular_Gastronomy_Techniques

#moleculargastronomy Techniques🤩 . Molecular Gastronomy is a scientific discipline concerned with the physical and chemical transformations that occur during cooking. It is a movement that incorporates science and new techniques in the preparation, transformation and artistic presentation of food. Inspiration and support credits: @vakuum_by_martin_lippo . . #photooftheday #instafood #instareels #fyp #shorts #reelsinstagram #reelitfeelit #fyp #trendingreels #chefzararkhan #cheftraveller #cocktails #appetizers #nitro #recipes #indiancuisine #moleculargastronomy #canapes #plants #lunch #espuma #foodaddict #reelsindia

• published: 15 Nov 2021
• views: 58343

17:45

Food History: Molecular Gastronomy w/ Dr. Harold McGee

• Order: Reorder
• Duration: 17:45
• Uploaded Date: 25 May 2022
• views: 32476

Molecular gastronomy is the fusion of food, art, and science. But how did we go from respectable culinary scientists to exuberant table-side pyrotechnics? On t...

Molecular gastronomy is the fusion of food, art, and science. But how did we go from respectable culinary scientists to exuberant table-side pyrotechnics? On today's episode, we're talking to author and historian Dr. Harold McGee about the fascinating history of molecular gastronomy. Was it an important part of food history, or an elitist misstep? Food History is a show all about... well, the history of food. Join host Justin Dodd as he brings you the stories of how your favorite meals ended up on your plate. Today, we're talking molecular gastronomy. Special thanks to Dr. Harold McGee (author of On Food And Cooking: The Science And Lore Of The Kitchen) for chatting with us for this episode. ----------------------------- Website: http://www.mentalfloss.com​ Twitter: http://www.twitter.com/mental_floss​ Facebook: https://facebook.com/mentalflossmagazine

https://wn.com/Food_History_Molecular_Gastronomy_W_Dr._Harold_Mcgee

Molecular gastronomy is the fusion of food, art, and science. But how did we go from respectable culinary scientists to exuberant table-side pyrotechnics? On today's episode, we're talking to author and historian Dr. Harold McGee about the fascinating history of molecular gastronomy. Was it an important part of food history, or an elitist misstep? Food History is a show all about... well, the history of food. Join host Justin Dodd as he brings you the stories of how your favorite meals ended up on your plate. Today, we're talking molecular gastronomy. Special thanks to Dr. Harold McGee (author of On Food And Cooking: The Science And Lore Of The Kitchen) for chatting with us for this episode. ----------------------------- Website: http://www.mentalfloss.com​ Twitter: http://www.twitter.com/mental_floss​ Facebook: https://facebook.com/mentalflossmagazine

• published: 25 May 2022
• views: 32476

8:38

Molecular Cuisine | Heston Blumenthal's Restaurant "The Fat Duck" | Windsor, London

• Order: Reorder
• Duration: 8:38
• Uploaded Date: 22 Mar 2016
• views: 1232796

Famous for molecular cuisine, Heston Blumenthal continously experiments with novel cooking techniques to create new taste sensations. His food creations such as...

Famous for molecular cuisine, Heston Blumenthal continously experiments with novel cooking techniques to create new taste sensations. His food creations such as snail porridge are known worldwide. Watch more from our playlist "Restaurants and their Specialities worldwide": https://goo.gl/Q5lxqr 50 people cook in his restaurant "The Fat Duck" in Bray to give guests an exceptional dining eyperience. Cooking with liquid nitrogen or with the antigrill are esential tools in the molecular cuisine. Subscribe to wocomoCOOK: https://goo.gl/9c1suR Follow wocomo on Facebook: https://www.facebook.com/wocomo/ An excerpt from "The Art of Scientific Cookery" produced by NZZ Format

https://wn.com/Molecular_Cuisine_|_Heston_Blumenthal's_Restaurant_The_Fat_Duck_|_Windsor,_London

Famous for molecular cuisine, Heston Blumenthal continously experiments with novel cooking techniques to create new taste sensations. His food creations such as snail porridge are known worldwide. Watch more from our playlist "Restaurants and their Specialities worldwide": https://goo.gl/Q5lxqr 50 people cook in his restaurant "The Fat Duck" in Bray to give guests an exceptional dining eyperience. Cooking with liquid nitrogen or with the antigrill are esential tools in the molecular cuisine. Subscribe to wocomoCOOK: https://goo.gl/9c1suR Follow wocomo on Facebook: https://www.facebook.com/wocomo/ An excerpt from "The Art of Scientific Cookery" produced by NZZ Format

• published: 22 Mar 2016
• views: 1232796

1:29:21

Webinar on "Computational Gastronomy: Blending Food with Artificial Intelligence"

• Order: Reorder
• Duration: 1:29:21
• Uploaded Date: 27 Feb 2025
• views: 36

Organized by Computer Society of India, Chennai IEEE Computer Society, Madras Association for Computing Machinery, Chennai Bioclues Webinar on "Computational ...

Organized by Computer Society of India, Chennai IEEE Computer Society, Madras Association for Computing Machinery, Chennai Bioclues Webinar on "Computational Gastronomy: Blending Food with Artificial Intelligence" Date: Wednesday, 26th Feb 2025 :: Time: 6.30 pm to 7.45 pm IST. For the presentation & speaker details, pl see the PDF invite at https://bit.ly/web-250226-blend-food-ai-invite Agenda Welcome Address by Dr. Gyaneshwer Chaubey, President, Bioclues Introduction to speaker by Mr. HR Mohan, Chair - Events, IEEE CS Madras Presentation by Dr. Ganesh Bagler, Professor, Infosys Centre for Artificial Intelligence, Indraprastha Institute of Information Technology (IIIT), Delhi. Q&A Moderation by Dr. P Sakthivel, Chair, IEEE CS & ACM Chennai Vote of Thanks by Dr. K Komathy, Chair, CSI Chennai Feedback link at https://bit.ly/4icfzjL

https://wn.com/Webinar_On_Computational_Gastronomy_Blending_Food_With_Artificial_Intelligence

Organized by Computer Society of India, Chennai IEEE Computer Society, Madras Association for Computing Machinery, Chennai Bioclues Webinar on "Computational Gastronomy: Blending Food with Artificial Intelligence" Date: Wednesday, 26th Feb 2025 :: Time: 6.30 pm to 7.45 pm IST. For the presentation & speaker details, pl see the PDF invite at https://bit.ly/web-250226-blend-food-ai-invite Agenda Welcome Address by Dr. Gyaneshwer Chaubey, President, Bioclues Introduction to speaker by Mr. HR Mohan, Chair - Events, IEEE CS Madras Presentation by Dr. Ganesh Bagler, Professor, Infosys Centre for Artificial Intelligence, Indraprastha Institute of Information Technology (IIIT), Delhi. Q&A Moderation by Dr. P Sakthivel, Chair, IEEE CS & ACM Chennai Vote of Thanks by Dr. K Komathy, Chair, CSI Chennai Feedback link at https://bit.ly/4icfzjL

• published: 27 Feb 2025
• views: 36

3:07

The Best of Molecular Gastronomy at MolecularRecipes.com

• Order: Reorder
• Duration: 3:07
• Uploaded Date: 09 Oct 2013
• views: 988145

Get a molecular gastronomy kit to start experimenting at http://store.molecularrecipes.com/ A quick overview of what can be achieved with molecular gastronomy (...

Get a molecular gastronomy kit to start experimenting at http://store.molecularrecipes.com/ A quick overview of what can be achieved with molecular gastronomy (modernist cuisine). All recipes and techniques featured in the video are available on MolecularRecipes.com. Everything you ever wanted to know about molecular gastronomy is right here. Amazing recipes. The latest techniques. Specially-priced ingredients, tools and equipment. A guide to great modernist cuisine restaurants and bars. Plus, a community of over 100,000 chefs, scientists and food lovers that share a passion for culinary science.

https://wn.com/The_Best_Of_Molecular_Gastronomy_At_Molecularrecipes.Com

Get a molecular gastronomy kit to start experimenting at http://store.molecularrecipes.com/ A quick overview of what can be achieved with molecular gastronomy (modernist cuisine). All recipes and techniques featured in the video are available on MolecularRecipes.com. Everything you ever wanted to know about molecular gastronomy is right here. Amazing recipes. The latest techniques. Specially-priced ingredients, tools and equipment. A guide to great modernist cuisine restaurants and bars. Plus, a community of over 100,000 chefs, scientists and food lovers that share a passion for culinary science.

• published: 09 Oct 2013
• views: 988145

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  5:20

  How to make LIQUID SPHERES | Easy Molecular Gastronomyremove from playlistshare this video

  How to make LIQUID SPHERES | Easy Molecular Gastronomy

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  • published: 14 Mar 2020
  • views: 675679

  Learn on Skillshare: https://www.skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on Learning the reverse spherification process is the fundamental step in advancing your culinary skills towards the molecular gastronomy. In reality making liquid spheres is quite easy, as long as you follow precise measurements. In this video, I show 3 examples of the reverse spherification. I make spheres with 2 relatively thick substances and 1 thinner substance. Watch the video until the end to learn how to make Kefir spheres, you can use the same method to make Sour Cream or Yogurt spheres. *Please note, that these liquids already have quite a bit of calcium inside, so you might need less Calcium Lactate for them (at least 2% in total). I also show how to make tomato spheres, from the tomato juice. You can use the same method to make fruit spheres or fruit caviar / pearls (just use the squeeze bottle for that). And finally, I show how to make wine spheres, using the frozen reverse spherification method. You can use this culinary technique to make cool cocktail pods from any alcohol, or any thin liquid actually. Ingredients for the liquid spheres: - 6 g Calcium Lactate (3% of the "spherified" liquid volume) - 200 g Any Liquid that you wish to enclose into spheres (e.g. Kefir / Tomato juice / Wine) - 5 g Sodium Alginate (0.5% of the Water volume) - 1 L Water *you can buy a Reverse Specification pack HERE: https://amzn.to/2XjVJwt Important TIPS to remember: 1) Make sure that you do not mix up Calcium Lactate with Sodium Alginate. Use Sodium Alginate for Water and Calcium Lactate for the "spherified" liquid, and not the other way around. *that happened to me before... not the best idea... 2) Do take time to rest the "spherified" liquid and avoid the air bubbles (if any left) when making spheres. Do also rest the mixed alcohol, before freezing it. Otherwise, air bubbles would be trapped inside the frozen spheres / pods. 3) Use precise measurements. 4) Use Calcium Lactate and not Calcium Chloride. Both will work for the technical and visual part, but Calcium Chloride spheres will not taste great in comparison to Calcium Lactate spheres.

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  3:55

  What Is Molecular Gastronomy!?remove from playlistshare this video

  What Is Molecular Gastronomy!?

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  • published: 17 Oct 2013
  • views: 1384195

  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 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 ************************************** Vsauce Links Kevin's Personal Instagram: http://bit.ly/195sKYW T-Shirts: http://www.districtlines.com/vsauce Facebook: http://on.fb.me/V62afx Twitter: http://bit.ly/T6N1dk Music By Jake Chudnow: http://www.youtube.com/user/JakeChudnow Vsauce: http://www.youtube.com/Vsauce Vsauce2: http://www.youtube.com/Vsauce2 Vsauce3: http://www.youtube.com/Vsauce3 WEsauce: http://www.youtube.com/WEsauce

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  11:32

  Molecular Gastronomy Masterclass! | MasterChef New Zealand | MasterChef Worldremove from playlistshare this video

  Molecular Gastronomy Masterclass! | MasterChef New Zealand | MasterChef World

  • Report rights infringement
  • published: 01 May 2021
  • views: 118528

  Chef Simon Gault gives a masterclass on how to cook a Molecular Crab Salad with Nitro Gazpacho. Subscribe to MasterChef World here: https://www.youtube.com/MasterChefWorld Welcome to MasterChef World! MasterChef World highlights the best moments from the world's favourite cooking television show. Watch mystery box challenges, invention tests, pressure tests and find how-to recipes and masterclasses from world-class chefs! MasterChef offers ordinary home cooks the opportunity to become extraordinary chefs! Who will compete in the battle to become the MasterChef? Watch MasterChef World to find out! #masterchef #masterchefnewzealand #howtocook

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  11:57

  10 Easy Molecular Gastronomy Techniques! So Yummyremove from playlistshare this video

  10 Easy Molecular Gastronomy Techniques! So Yummy

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  • published: 26 Feb 2022
  • views: 399911

  Elevate your chef game with these 10 easy molecular gastronomy techniques! For more pro chef tips, cooking hacks and cake decoration tutorials subscribe to So Yummy! Subscribe to So Yummy: https://www.youtube.com/channel/UCH8NnRkxQg1zX7mHFRPq73g?sub_confirmation=1 About So Yummy: So Yummy brings you fun food ideas and recipes for your cooking and baking adventures. We believe that home cooking should always be fun, interesting, and easy to do! Enjoy our collection of fun and easy food tutorials! With recipes ranging from healthy dinners to sugary sweet delights, there are a plethora of creative options to spice up your home cooking. Follow us: Facebook: http://bit.ly/SoYummyFB Instagram: http://bit.ly/SoYummyIG Website: https://soyummy.com/ #SoYummy https://www.youtube.com/channel/UCH8NnRkxQg1zX7mHFRPq73g

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  0:52

  This Salad Is TRANSPARENT!remove from playlistshare this video

  This Salad Is TRANSPARENT!

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  • published: 29 Apr 2021
  • views: 385027

  #Shorts #short #salad #food #foodscience

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  1:01

  Molecular Gastronomy Techniquesremove from playlistshare this video

  Molecular Gastronomy Techniques

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  • published: 15 Nov 2021
  • views: 58343

  #moleculargastronomy Techniques🤩 . Molecular Gastronomy is a scientific discipline concerned with the physical and chemical transformations that occur during cooking. It is a movement that incorporates science and new techniques in the preparation, transformation and artistic presentation of food. Inspiration and support credits: @vakuum_by_martin_lippo . . #photooftheday #instafood #instareels #fyp #shorts #reelsinstagram #reelitfeelit #fyp #trendingreels #chefzararkhan #cheftraveller #cocktails #appetizers #nitro #recipes #indiancuisine #moleculargastronomy #canapes #plants #lunch #espuma #foodaddict #reelsindia

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  17:45

  Food History: Molecular Gastronomy w/ Dr. Harold McGeeremove from playlistshare this video

  Food History: Molecular Gastronomy w/ Dr. Harold McGee

  • Report rights infringement
  • published: 25 May 2022
  • views: 32476

  Molecular gastronomy is the fusion of food, art, and science. But how did we go from respectable culinary scientists to exuberant table-side pyrotechnics? On today's episode, we're talking to author and historian Dr. Harold McGee about the fascinating history of molecular gastronomy. Was it an important part of food history, or an elitist misstep? Food History is a show all about... well, the history of food. Join host Justin Dodd as he brings you the stories of how your favorite meals ended up on your plate. Today, we're talking molecular gastronomy. Special thanks to Dr. Harold McGee (author of On Food And Cooking: The Science And Lore Of The Kitchen) for chatting with us for this episode. ----------------------------- Website: http://www.mentalfloss.com​ Twitter: http://www.twitter.com/mental_floss​ Facebook: https://facebook.com/mentalflossmagazine

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  8:38

  Molecular Cuisine | Heston Blumenthal's Restaurant "The Fat Duck" | Windsor, Londonremove from playlistshare this video

  Molecular Cuisine | Heston Blumenthal's Restaurant "The Fat Duck" | Windsor, London

  • Report rights infringement
  • published: 22 Mar 2016
  • views: 1232796

  Famous for molecular cuisine, Heston Blumenthal continously experiments with novel cooking techniques to create new taste sensations. His food creations such as snail porridge are known worldwide. Watch more from our playlist "Restaurants and their Specialities worldwide": https://goo.gl/Q5lxqr 50 people cook in his restaurant "The Fat Duck" in Bray to give guests an exceptional dining eyperience. Cooking with liquid nitrogen or with the antigrill are esential tools in the molecular cuisine. Subscribe to wocomoCOOK: https://goo.gl/9c1suR Follow wocomo on Facebook: https://www.facebook.com/wocomo/ An excerpt from "The Art of Scientific Cookery" produced by NZZ Format

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  Webinar on "Computational Gastronomy: Blending Food with Artificial Intelligence"remove from playlistshare this video

  Webinar on "Computational Gastronomy: Blending Food with Artificial Intelligence"

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  Organized by Computer Society of India, Chennai IEEE Computer Society, Madras Association for Computing Machinery, Chennai Bioclues Webinar on "Computational Gastronomy: Blending Food with Artificial Intelligence" Date: Wednesday, 26th Feb 2025 :: Time: 6.30 pm to 7.45 pm IST. For the presentation & speaker details, pl see the PDF invite at https://bit.ly/web-250226-blend-food-ai-invite Agenda Welcome Address by Dr. Gyaneshwer Chaubey, President, Bioclues Introduction to speaker by Mr. HR Mohan, Chair - Events, IEEE CS Madras Presentation by Dr. Ganesh Bagler, Professor, Infosys Centre for Artificial Intelligence, Indraprastha Institute of Information Technology (IIIT), Delhi. Q&A Moderation by Dr. P Sakthivel, Chair, IEEE CS & ACM Chennai Vote of Thanks by Dr. K Komathy, Chair, CSI Chennai Feedback link at https://bit.ly/4icfzjL

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  The Best of Molecular Gastronomy at MolecularRecipes.comremove from playlistshare this video

  The Best of Molecular Gastronomy at MolecularRecipes.com

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  Get a molecular gastronomy kit to start experimenting at http://store.molecularrecipes.com/ A quick overview of what can be achieved with molecular gastronomy (modernist cuisine). All recipes and techniques featured in the video are available on MolecularRecipes.com. Everything you ever wanted to know about molecular gastronomy is right here. Amazing recipes. The latest techniques. Specially-priced ingredients, tools and equipment. A guide to great modernist cuisine restaurants and bars. Plus, a community of over 100,000 chefs, scientists and food lovers that share a passion for culinary science.

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How to make LIQUID SPHERES | Easy Molecular Gastronomy

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• published: 14 Mar 2020
• views: 675679

Learn on Skillshare: https://www.skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on Learning the reverse spherification process is the fundamental step in advancing your culinary skills towards the molecular gastronomy. In reality making liquid spheres is quite easy, as long as you follow precise measurements. In this video, I show 3 examples of the reverse spherification. I make spheres with 2 relatively thick substances and 1 thinner substance. Watch the video until the end to learn how to make Kefir spheres, you can use the same method to make Sour Cream or Yogurt spheres. *Please note, that these liquids already have quite a bit of calcium inside, so you might need less Calcium Lactate for them (at least 2% in total). I also show how to make tomato spheres, from the tomato juice. You can use the same method to make fruit spheres or fruit caviar / pearls (just use the squeeze bottle for that). And finally, I show how to make wine spheres, using the frozen reverse spherification method. You can use this culinary technique to make cool cocktail pods from any alcohol, or any thin liquid actually. Ingredients for the liquid spheres: - 6 g Calcium Lactate (3% of the "spherified" liquid volume) - 200 g Any Liquid that you wish to enclose into spheres (e.g. Kefir / Tomato juice / Wine) - 5 g Sodium Alginate (0.5% of the Water volume) - 1 L Water *you can buy a Reverse Specification pack HERE: https://amzn.to/2XjVJwt Important TIPS to remember: 1) Make sure that you do not mix up Calcium Lactate with Sodium Alginate. Use Sodium Alginate for Water and Calcium Lactate for the "spherified" liquid, and not the other way around. *that happened to me before... not the best idea... 2) Do take time to rest the "spherified" liquid and avoid the air bubbles (if any left) when making spheres. Do also rest the mixed alcohol, before freezing it. Otherwise, air bubbles would be trapped inside the frozen spheres / pods. 3) Use precise measurements. 4) Use Calcium Lactate and not Calcium Chloride. Both will work for the technical and visual part, but Calcium Chloride spheres will not taste great in comparison to Calcium Lactate spheres.

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5:20

How to make LIQUID SPHERES | Easy Molecular Gastronomy

Learn on Skillshare: https://www.skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tc...

published: 14 Mar 2020

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How to make LIQUID SPHERES | Easy Molecular Gastronomy

How to make LIQUID SPHERES | Easy Molecular Gastronomy

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• published: 14 Mar 2020
• views: 675679

Learn on Skillshare: https://www.skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on Learning the reverse spherification process is the fundamental step in advancing your culinary skills towards the molecular gastronomy. In reality making liquid spheres is quite easy, as long as you follow precise measurements. In this video, I show 3 examples of the reverse spherification. I make spheres with 2 relatively thick substances and 1 thinner substance. Watch the video until the end to learn how to make Kefir spheres, you can use the same method to make Sour Cream or Yogurt spheres. *Please note, that these liquids already have quite a bit of calcium inside, so you might need less Calcium Lactate for them (at least 2% in total). I also show how to make tomato spheres, from the tomato juice. You can use the same method to make fruit spheres or fruit caviar / pearls (just use the squeeze bottle for that). And finally, I show how to make wine spheres, using the frozen reverse spherification method. You can use this culinary technique to make cool cocktail pods from any alcohol, or any thin liquid actually. Ingredients for the liquid spheres: - 6 g Calcium Lactate (3% of the "spherified" liquid volume) - 200 g Any Liquid that you wish to enclose into spheres (e.g. Kefir / Tomato juice / Wine) - 5 g Sodium Alginate (0.5% of the Water volume) - 1 L Water *you can buy a Reverse Specification pack HERE: https://amzn.to/2XjVJwt Important TIPS to remember: 1) Make sure that you do not mix up Calcium Lactate with Sodium Alginate. Use Sodium Alginate for Water and Calcium Lactate for the "spherified" liquid, and not the other way around. *that happened to me before... not the best idea... 2) Do take time to rest the "spherified" liquid and avoid the air bubbles (if any left) when making spheres. Do also rest the mixed alcohol, before freezing it. Otherwise, air bubbles would be trapped inside the frozen spheres / pods. 3) Use precise measurements. 4) Use Calcium Lactate and not Calcium Chloride. Both will work for the technical and visual part, but Calcium Chloride spheres will not taste great in comparison to Calcium Lactate spheres.

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3:55

What Is Molecular Gastronomy!?

Follow Me On Twitter: https://twitter.com/VsauceTwo INSTAGRAM: http://www.instagr.am/kevli...

published: 17 Oct 2013

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What Is Molecular Gastronomy!?

What Is Molecular Gastronomy!?

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• published: 17 Oct 2013
• views: 1384195

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 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 ************************************** Vsauce Links Kevin's Personal Instagram: http://bit.ly/195sKYW T-Shirts: http://www.districtlines.com/vsauce Facebook: http://on.fb.me/V62afx Twitter: http://bit.ly/T6N1dk Music By Jake Chudnow: http://www.youtube.com/user/JakeChudnow Vsauce: http://www.youtube.com/Vsauce Vsauce2: http://www.youtube.com/Vsauce2 Vsauce3: http://www.youtube.com/Vsauce3 WEsauce: http://www.youtube.com/WEsauce

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11:32

Molecular Gastronomy Masterclass! | MasterChef New Zealand | MasterChef World

Chef Simon Gault gives a masterclass on how to cook a Molecular Crab Salad with Nitro Gazp...

published: 01 May 2021

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Molecular Gastronomy Masterclass! | MasterChef New Zealand | MasterChef World

Molecular Gastronomy Masterclass! | MasterChef New Zealand | MasterChef World

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• published: 01 May 2021
• views: 118528

Chef Simon Gault gives a masterclass on how to cook a Molecular Crab Salad with Nitro Gazpacho. Subscribe to MasterChef World here: https://www.youtube.com/MasterChefWorld Welcome to MasterChef World! MasterChef World highlights the best moments from the world's favourite cooking television show. Watch mystery box challenges, invention tests, pressure tests and find how-to recipes and masterclasses from world-class chefs! MasterChef offers ordinary home cooks the opportunity to become extraordinary chefs! Who will compete in the battle to become the MasterChef? Watch MasterChef World to find out! #masterchef #masterchefnewzealand #howtocook

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11:57

10 Easy Molecular Gastronomy Techniques! So Yummy

Elevate your chef game with these 10 easy molecular gastronomy techniques! For more pro ch...

published: 26 Feb 2022

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10 Easy Molecular Gastronomy Techniques! So Yummy

10 Easy Molecular Gastronomy Techniques! So Yummy

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• published: 26 Feb 2022
• views: 399911

Elevate your chef game with these 10 easy molecular gastronomy techniques! For more pro chef tips, cooking hacks and cake decoration tutorials subscribe to So Yummy! Subscribe to So Yummy: https://www.youtube.com/channel/UCH8NnRkxQg1zX7mHFRPq73g?sub_confirmation=1 About So Yummy: So Yummy brings you fun food ideas and recipes for your cooking and baking adventures. We believe that home cooking should always be fun, interesting, and easy to do! Enjoy our collection of fun and easy food tutorials! With recipes ranging from healthy dinners to sugary sweet delights, there are a plethora of creative options to spice up your home cooking. Follow us: Facebook: http://bit.ly/SoYummyFB Instagram: http://bit.ly/SoYummyIG Website: https://soyummy.com/ #SoYummy https://www.youtube.com/channel/UCH8NnRkxQg1zX7mHFRPq73g

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0:52

This Salad Is TRANSPARENT!

#Shorts #short #salad #food #foodscience

published: 29 Apr 2021

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This Salad Is TRANSPARENT!

This Salad Is TRANSPARENT!

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• published: 29 Apr 2021
• views: 385027

#Shorts #short #salad #food #foodscience

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1:01

Molecular Gastronomy Techniques

#moleculargastronomy Techniques🤩 . Molecular Gastronomy is a scientific discipline concern...

published: 15 Nov 2021

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Molecular Gastronomy Techniques

Molecular Gastronomy Techniques

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• published: 15 Nov 2021
• views: 58343

#moleculargastronomy Techniques🤩 . Molecular Gastronomy is a scientific discipline concerned with the physical and chemical transformations that occur during cooking. It is a movement that incorporates science and new techniques in the preparation, transformation and artistic presentation of food. Inspiration and support credits: @vakuum_by_martin_lippo . . #photooftheday #instafood #instareels #fyp #shorts #reelsinstagram #reelitfeelit #fyp #trendingreels #chefzararkhan #cheftraveller #cocktails #appetizers #nitro #recipes #indiancuisine #moleculargastronomy #canapes #plants #lunch #espuma #foodaddict #reelsindia

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17:45

Food History: Molecular Gastronomy w/ Dr. Harold McGee

Molecular gastronomy is the fusion of food, art, and science. But how did we go from respe...

published: 25 May 2022

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Food History: Molecular Gastronomy w/ Dr. Harold McGee

Food History: Molecular Gastronomy w/ Dr. Harold McGee

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• published: 25 May 2022
• views: 32476

Molecular gastronomy is the fusion of food, art, and science. But how did we go from respectable culinary scientists to exuberant table-side pyrotechnics? On today's episode, we're talking to author and historian Dr. Harold McGee about the fascinating history of molecular gastronomy. Was it an important part of food history, or an elitist misstep? Food History is a show all about... well, the history of food. Join host Justin Dodd as he brings you the stories of how your favorite meals ended up on your plate. Today, we're talking molecular gastronomy. Special thanks to Dr. Harold McGee (author of On Food And Cooking: The Science And Lore Of The Kitchen) for chatting with us for this episode. ----------------------------- Website: http://www.mentalfloss.com​ Twitter: http://www.twitter.com/mental_floss​ Facebook: https://facebook.com/mentalflossmagazine

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8:38

Molecular Cuisine | Heston Blumenthal's Restaurant "The Fat Duck" | Windsor, London

Famous for molecular cuisine, Heston Blumenthal continously experiments with novel cooking...

published: 22 Mar 2016

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Molecular Cuisine | Heston Blumenthal's Restaurant "The Fat Duck" | Windsor, London

Molecular Cuisine | Heston Blumenthal's Restaurant "The Fat Duck" | Windsor, London

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• published: 22 Mar 2016
• views: 1232796

Famous for molecular cuisine, Heston Blumenthal continously experiments with novel cooking techniques to create new taste sensations. His food creations such as snail porridge are known worldwide. Watch more from our playlist "Restaurants and their Specialities worldwide": https://goo.gl/Q5lxqr 50 people cook in his restaurant "The Fat Duck" in Bray to give guests an exceptional dining eyperience. Cooking with liquid nitrogen or with the antigrill are esential tools in the molecular cuisine. Subscribe to wocomoCOOK: https://goo.gl/9c1suR Follow wocomo on Facebook: https://www.facebook.com/wocomo/ An excerpt from "The Art of Scientific Cookery" produced by NZZ Format

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1:29:21

Webinar on "Computational Gastronomy: Blending Food with Artificial Intelligence"

Organized by Computer Society of India, Chennai IEEE Computer Society, Madras Association...

published: 27 Feb 2025

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Webinar on "Computational Gastronomy: Blending Food with Artificial Intelligence"

Webinar on "Computational Gastronomy: Blending Food with Artificial Intelligence"

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• published: 27 Feb 2025
• views: 36

Organized by Computer Society of India, Chennai IEEE Computer Society, Madras Association for Computing Machinery, Chennai Bioclues Webinar on "Computational Gastronomy: Blending Food with Artificial Intelligence" Date: Wednesday, 26th Feb 2025 :: Time: 6.30 pm to 7.45 pm IST. For the presentation & speaker details, pl see the PDF invite at https://bit.ly/web-250226-blend-food-ai-invite Agenda Welcome Address by Dr. Gyaneshwer Chaubey, President, Bioclues Introduction to speaker by Mr. HR Mohan, Chair - Events, IEEE CS Madras Presentation by Dr. Ganesh Bagler, Professor, Infosys Centre for Artificial Intelligence, Indraprastha Institute of Information Technology (IIIT), Delhi. Q&A Moderation by Dr. P Sakthivel, Chair, IEEE CS & ACM Chennai Vote of Thanks by Dr. K Komathy, Chair, CSI Chennai Feedback link at https://bit.ly/4icfzjL

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3:07

The Best of Molecular Gastronomy at MolecularRecipes.com

Get a molecular gastronomy kit to start experimenting at http://store.molecularrecipes.com...

published: 09 Oct 2013

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The Best of Molecular Gastronomy at MolecularRecipes.com

The Best of Molecular Gastronomy at MolecularRecipes.com

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• published: 09 Oct 2013
• views: 988145

Get a molecular gastronomy kit to start experimenting at http://store.molecularrecipes.com/ A quick overview of what can be achieved with molecular gastronomy (modernist cuisine). All recipes and techniques featured in the video are available on MolecularRecipes.com. Everything you ever wanted to know about molecular gastronomy is right here. Amazing recipes. The latest techniques. Specially-priced ingredients, tools and equipment. A guide to great modernist cuisine restaurants and bars. Plus, a community of over 100,000 chefs, scientists and food lovers that share a passion for culinary science.

• Show More

Molecular gastronomy

Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axis, as cooking was recognized to have three components, which are social, artistic and technical. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.

The term "molecular gastronomy" was coined in 1988 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This. Some chefs associated with the term choose to reject its use, preferring other terms such as multi sensory cooking, modernist cuisine, culinary physics, and experimental cuisine.

History

There are many branches of food science that study different aspects of food, such as safety, microbiology, preservation, chemistry, engineering and physics. Until the advent of molecular gastronomy, there was no formal discipline dedicated to studying the chemical processes of cooking in the home and in restaurants - as opposed to food preparation for the mass market. Food science has mostly been concerned with industrial food production and while the disciplines may overlap with each other to varying degrees, they are considered separate areas of investigation.

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This page contains text from Wikipedia, the Free Encyclopedia - https://wn.com/Molecular_gastronomy

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How to make LIQUID SPHERES | Easy Molecular Gastro...

What Is Molecular Gastronomy!?...

Molecular Gastronomy Masterclass! | MasterChef New...

10 Easy Molecular Gastronomy Techniques! So Yummy...

This Salad Is TRANSPARENT!...

Molecular Gastronomy Techniques...

Food History: Molecular Gastronomy w/ Dr. Harold M...

Molecular Cuisine | Heston Blumenthal's Restaurant...

Webinar on "Computational Gastronomy: Blending Foo...

The Best of Molecular Gastronomy at MolecularRecip...

Latest News for: molecular gastronomy

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Malkovich amps up the creepy in ‘Opus’ misfire

Boston Herald 20 Mar 2025

In the new horror movie “Opus,” we are introduced to Alfred Moretti, the biggest pop star of the ‘90s, with 38 No ... He looks less like a superstar than a sommelier at a stuffy molecular gastronomy restaurant ... They’re very middle.

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Movie Review: An unhinged John Malkovich can't help the cult-horror misfire 'Opus'

North Shore News 11 Mar 2025

In the new horror movie “Opus,” we are introduced to Alfred Moretti, the biggest pop star of the '90s, with 38 No ... It's like a golden ticket ... He looks less like a superstar than a sommelier at a stuffy molecular gastronomy restaurant ... It gets weirder ... .

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Movie Review: An unhinged John Malkovich can’t help the cult-horror misfire ‘Opus’

Wtop 11 Mar 2025

In the new horror movie “Opus,” we are introduced to Alfred Moretti, the biggest pop star of the ’90s, with 38 No ... It’s like a golden ticket ... He looks less like a superstar than a sommelier at a stuffy molecular gastronomy restaurant.

Edit

JAN MOIR: Meghan's new show seems like a bowl of consommé - strained and thin. ...

The Daily Mail 05 Mar 2025

Who knew? Absolutely everyone who’s ever baked a single scone, that’s who ... Never mind, Daniel is the kind of obliging patsy who shrieks with joy when Meghan scales the heights of molecular gastronomy to produce a crudités platter for their lunch ... .

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The Taste by Vir Sanghvi: From foams to farmed salmon, the culinary trends that have ...

Hindustan Times 04 Mar 2025

(Shutterstock ). Also Read . The Taste by Vir Sanghvi ... FOAMS ... Neither man liked the term molecular gastronomy which was invented by Herve This who wrote an influential book of that name ... They became the signature of mindless molecular madness ... SOUS VIDE.

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