-
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...
published: 26 Feb 2022
-
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
-
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....
published: 17 Oct 2013
-
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
-
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, ...
published: 14 Mar 2020
-
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.twitte...
published: 25 May 2022
-
Mojito Molecular Gastronomy
Mojito Spherification Recipe
Get the kit here: http://www.makesushi.com/product/molecule-r-mojito/
This video will show you how to use the mojito spherification kit made by Molecule-R a company that makes molecular gastronomy kits for home use.
Chef Devaux will run through the recipe to show you how easy it is to cook a modern-day recipe like this reverse spherification technique, he will also put his own little twists on the original recipe.
---------------------------------------------------
All Recipe Videos: https://www.youtube.com/user/MakeSushi1/videos
This YouTube Food channel is all about making sushi recipes and trying to teach great food recipes.
What to support this channel? you can do the following:
1) Share this video on Facebook or Twitter
2) Smash the like
3) Add...
published: 09 Jul 2015
-
Carrot Air with Tangerine Granita - Molecular Gastronomy light foam
Get a molecular gastronomy kit to start experimenting at http://store.molecularrecipes.com/
In this recipe we demonstrate how to make light foams using soy lecithin powder (usually called airs in molecular gastronomy). Get step by step instructions at http://www.molecularrecipes.com/?p=10630
published: 02 Dec 2014
-
Molecular Gastronomy: A Culinary Revolution Begins! #Shorts
published: 03 Aug 2024
-
9 Ways to Cook Like a Scientist: Molecular Gastronomy
All cooking is technically science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking methods that delve into even deeper and stranger scientific territory—learn all about it with Michael Aranda in this new episode of SciShow!
#cooking #chemistry #physics #kitchen
Want a SciShow apron of your own?:
https://store.dftba.com/products/scishow-apron
----------
Support SciShow by becoming a patron on Patreon: https://www.patreon.com/scishow
----------
Dooblydoo thanks go to the following Patreon supporters -- we couldn't make SciShow without them! Shout out to James Harshaw, Kevin Bealer, Mark Terrio-Cameron, Patrick Merrithew, Accalia Elementia, Charles Southerland, Fatima Iqbal, Benny, Kyle Anderson, Tim Curwick, Will and...
published: 20 Nov 2016
11:57
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 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: 378007
3:07
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 (...
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: 979079
3:55
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 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: 1376729
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 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: 109267
5:20
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...
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.
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: 653489
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 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: 30023
9:13
Mojito Molecular Gastronomy
Mojito Spherification Recipe
Get the kit here: http://www.makesushi.com/product/molecule-r-mojito/
This video will show you how to use the mojito spherificat...
Mojito Spherification Recipe
Get the kit here: http://www.makesushi.com/product/molecule-r-mojito/
This video will show you how to use the mojito spherification kit made by Molecule-R a company that makes molecular gastronomy kits for home use.
Chef Devaux will run through the recipe to show you how easy it is to cook a modern-day recipe like this reverse spherification technique, he will also put his own little twists on the original recipe.
---------------------------------------------------
All Recipe Videos: https://www.youtube.com/user/MakeSushi1/videos
This YouTube Food channel is all about making sushi recipes and trying to teach great food recipes.
What to support this channel? you can do the following:
1) Share this video on Facebook or Twitter
2) Smash the like
3) Add my channel to your featured channel box "makesushi1"
4) Embed this video on a blog
*Thank you for your support*
*SOCIAL MEDIA :*
Facebook: https://www.facebook.com/MakeSushi1
Twitter: https://twitter.com/makesushi1
Instagram: @MakeSushi1 or use the hashtag #makesushi1
Produced by http://www.makesushi.com Chef: Davy Devaux
link to this video for sharing: https://youtu.be/gZch1skigBE
last week's video: https://youtu.be/XpVR0n43IAE
I use affiliate links to share products I like, find useful, and feel that readers will find helpful. These links can help me generate income to support the costs associated with video tutorial making.
https://wn.com/Mojito_Molecular_Gastronomy
Mojito Spherification Recipe
Get the kit here: http://www.makesushi.com/product/molecule-r-mojito/
This video will show you how to use the mojito spherification kit made by Molecule-R a company that makes molecular gastronomy kits for home use.
Chef Devaux will run through the recipe to show you how easy it is to cook a modern-day recipe like this reverse spherification technique, he will also put his own little twists on the original recipe.
---------------------------------------------------
All Recipe Videos: https://www.youtube.com/user/MakeSushi1/videos
This YouTube Food channel is all about making sushi recipes and trying to teach great food recipes.
What to support this channel? you can do the following:
1) Share this video on Facebook or Twitter
2) Smash the like
3) Add my channel to your featured channel box "makesushi1"
4) Embed this video on a blog
*Thank you for your support*
*SOCIAL MEDIA :*
Facebook: https://www.facebook.com/MakeSushi1
Twitter: https://twitter.com/makesushi1
Instagram: @MakeSushi1 or use the hashtag #makesushi1
Produced by http://www.makesushi.com Chef: Davy Devaux
link to this video for sharing: https://youtu.be/gZch1skigBE
last week's video: https://youtu.be/XpVR0n43IAE
I use affiliate links to share products I like, find useful, and feel that readers will find helpful. These links can help me generate income to support the costs associated with video tutorial making.
- published: 09 Jul 2015
- views: 1389815
2:47
Carrot Air with Tangerine Granita - Molecular Gastronomy light foam
Get a molecular gastronomy kit to start experimenting at http://store.molecularrecipes.com/
In this recipe we demonstrate how to make light foams using soy lec...
Get a molecular gastronomy kit to start experimenting at http://store.molecularrecipes.com/
In this recipe we demonstrate how to make light foams using soy lecithin powder (usually called airs in molecular gastronomy). Get step by step instructions at http://www.molecularrecipes.com/?p=10630
https://wn.com/Carrot_Air_With_Tangerine_Granita_Molecular_Gastronomy_Light_Foam
Get a molecular gastronomy kit to start experimenting at http://store.molecularrecipes.com/
In this recipe we demonstrate how to make light foams using soy lecithin powder (usually called airs in molecular gastronomy). Get step by step instructions at http://www.molecularrecipes.com/?p=10630
- published: 02 Dec 2014
- views: 582537
8:47
9 Ways to Cook Like a Scientist: Molecular Gastronomy
All cooking is technically science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking meth...
All cooking is technically science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking methods that delve into even deeper and stranger scientific territory—learn all about it with Michael Aranda in this new episode of SciShow!
#cooking #chemistry #physics #kitchen
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Dooblydoo thanks go to the following Patreon supporters -- we couldn't make SciShow without them! Shout out to James Harshaw, Kevin Bealer, Mark Terrio-Cameron, Patrick Merrithew, Accalia Elementia, Charles Southerland, Fatima Iqbal, Benny, Kyle Anderson, Tim Curwick, Will and Sonja Marple, Philippe von Bergen, Bryce Daifuku, Chris Peters, Kathy Philip, Patrick D. Ashmore, Charles George, Bader AlGhamdi.
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Sources:
http://thefullapple.com/2016/06/25/the-science-of-food-pairings-why-does-gin-and-tonic-taste-so-good/
http://cst.ufl.edu/taste-vs-flavor-whats-the-difference.html
http://www.nature.com/articles/srep00196
http://www.molecularrecipes.com/hydrocolloid-guide/methylcellulose/
http://thecookandthechemist.blogspot.com/2013/02/hot-ice-cream-methylcellulose.html
http://www.playingwithfireandwater.com/foodplay/2008/03/methylcellulose.html
http://www.scientificamerican.com/article/cryogenic-cooking/
http://food-hacks.wonderhowto.com/news/food-tool-friday-flash-freeze-anything-with-anti-griddle-0159897/
http://www.scientificamerican.com/article/the-science-of-sous-vide/
https://scienceandfooducla.wordpress.com/2016/01/05/the-science-of-sous-vide/
http://www.nytimes.com/2005/08/14/magazine/under-pressure.html
http://www.molecularrecipes.com/hydrocolloid-guide/sodium-alginate-alginate-algin/
http://www.molecularrecipes.com/spherification-class/basic-spherification/
http://www.molecularrecipes.com/hydrocolloid-guide/transglutaminase-meat-glue/
https://delishably.com/food-industry/Meat-Glue-What-It-Is-And-What-You-Should-Know
http://www.molecularrecipes.com/techniques/converting-high-fat-liquids-powder/
http://sciencemeetsfood.org/magicalmaltodextrin/
http://www.molecularrecipes.com/hydrocolloid-guide/lecithin/
http://drinks.seriouseats.com/2013/07/cocktail-science-foam-eggwhite-gomme-dry-shake-beer-foam-eggwhite-alternatives.html
https://theraptorlab.wordpress.com/2013/10/21/the-science-of-cotton-candy/
http://www.portageinc.com/community/pp/cottoncandy.aspx
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551143/
https://wn.com/9_Ways_To_Cook_Like_A_Scientist_Molecular_Gastronomy
All cooking is technically science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking methods that delve into even deeper and stranger scientific territory—learn all about it with Michael Aranda in this new episode of SciShow!
#cooking #chemistry #physics #kitchen
Want a SciShow apron of your own?:
https://store.dftba.com/products/scishow-apron
----------
Support SciShow by becoming a patron on Patreon: https://www.patreon.com/scishow
----------
Dooblydoo thanks go to the following Patreon supporters -- we couldn't make SciShow without them! Shout out to James Harshaw, Kevin Bealer, Mark Terrio-Cameron, Patrick Merrithew, Accalia Elementia, Charles Southerland, Fatima Iqbal, Benny, Kyle Anderson, Tim Curwick, Will and Sonja Marple, Philippe von Bergen, Bryce Daifuku, Chris Peters, Kathy Philip, Patrick D. Ashmore, Charles George, Bader AlGhamdi.
----------
Like SciShow? Want to help support us, and also get things to put on your walls, cover your torso and hold your liquids? Check out our awesome products over at DFTBA Records: http://dftba.com/scishow
----------
Looking for SciShow elsewhere on the internet?
Facebook: http://www.facebook.com/scishow
Twitter: http://www.twitter.com/scishow
Tumblr: http://scishow.tumblr.com
Instagram: http://instagram.com/thescishow
----------
Sources:
http://thefullapple.com/2016/06/25/the-science-of-food-pairings-why-does-gin-and-tonic-taste-so-good/
http://cst.ufl.edu/taste-vs-flavor-whats-the-difference.html
http://www.nature.com/articles/srep00196
http://www.molecularrecipes.com/hydrocolloid-guide/methylcellulose/
http://thecookandthechemist.blogspot.com/2013/02/hot-ice-cream-methylcellulose.html
http://www.playingwithfireandwater.com/foodplay/2008/03/methylcellulose.html
http://www.scientificamerican.com/article/cryogenic-cooking/
http://food-hacks.wonderhowto.com/news/food-tool-friday-flash-freeze-anything-with-anti-griddle-0159897/
http://www.scientificamerican.com/article/the-science-of-sous-vide/
https://scienceandfooducla.wordpress.com/2016/01/05/the-science-of-sous-vide/
http://www.nytimes.com/2005/08/14/magazine/under-pressure.html
http://www.molecularrecipes.com/hydrocolloid-guide/sodium-alginate-alginate-algin/
http://www.molecularrecipes.com/spherification-class/basic-spherification/
http://www.molecularrecipes.com/hydrocolloid-guide/transglutaminase-meat-glue/
https://delishably.com/food-industry/Meat-Glue-What-It-Is-And-What-You-Should-Know
http://www.molecularrecipes.com/techniques/converting-high-fat-liquids-powder/
http://sciencemeetsfood.org/magicalmaltodextrin/
http://www.molecularrecipes.com/hydrocolloid-guide/lecithin/
http://drinks.seriouseats.com/2013/07/cocktail-science-foam-eggwhite-gomme-dry-shake-beer-foam-eggwhite-alternatives.html
https://theraptorlab.wordpress.com/2013/10/21/the-science-of-cotton-candy/
http://www.portageinc.com/community/pp/cottoncandy.aspx
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551143/
- published: 20 Nov 2016
- views: 1088362