What Is Molecular Gastronomy!?
HTML-код
- Опубликовано: 8 фев 2025
- Follow Me On Twitter: / vsaucetwo
INSTAGRAM: www.instagr.am/...
** CLICK "SHOW MORE" FOR LINKS TO EVERYTHING **
Molecular gastronomy Info
www.molecularre...
How Molecular Gastronomy Works
science.howstuf...
Baby Corn
• Video
Lemon Chicken
• Video
Sous Vide Peach
• Video
Smitten Ice Cream
smittenicecream...
vimeo.com/72457025
Fun with Liquid Nitrogen
• FUN WITH LIQUID NITROGEN!
Liquid Nitrogen
en.wikipedia.or...
Moto Restaurant
motorestaurant.com
www.ohgizmo.com...
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...
Surprise Bubbles
• Molecular Gastronomy -...
Molecule-r Website
www.molecule-r....
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
**************************************
Vsauce Links
Kevin's Personal Instagram: bit.ly/195sKYW
T-Shirts: www.districtlin...
Facebook: on. V62afx
Twitter: bit.ly/T6N1dk
Music By Jake Chudnow: / jakechudnow
Vsauce: / vsauce
Vsauce2: / vsauce2
Vsauce3: / vsauce3
WEsauce: / wesauce
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
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!
Cook up a storm 😅
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
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
I eat Dippin' Dots. Does that count?
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.
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
You had me at edible menus, ordering my meal like a boss.
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.
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.
i can’t imagine any of this food is very good or filling
I'm still confused.
sokky desmond They shape and cook food with science
spaghetti spaghetti
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
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.
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
At Ohio...
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
3:42 - Stranger Things opening theme?
Ro, you baking is just spectacular! They look so good!
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.
OH HI, RO!
Why does this only have 6 likes
Pizza spaghetti is spaghetti.
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.
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!
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.
Did he say... chocolate wind??
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
But do the dishes taste good tho?
No
MSK and CCS in the uk if your wondering.
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
How bout mom's spaghetti
I heard it was overrated not as good as regular ass food.
Food and Science. My two favorite things.
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.
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 :)
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
Your program is getting better
There's a bar in São Paulo that makes Molecular Drinks. It's called Lab Club, and it's amazing
Thanks for the channel recommendation. I was looking for sth like this.
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
I love molecular gastronomy, I'd love to go to a restaurant that capitalizes on it, one day!
I love how he used a Ro Pansino and Jesse Cox
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.
a satisfying, delicious and filling meal is what I consider a "good" restaurant meal.
I tried strawberry, mango and banana spaghetti... You should have them with icecream it tastes amazing
Hey, could you please do an episode on strange occurrences in the body such as astigmatism.
My favorite video so far.
Must Go to Restaurant: Tapas Molecular Bar - Top of Mandarin Hotel, Tokyo
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?
I have a question for you. Do you think in another dimension there's different us? Or opposite feelings or personalities?
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
as a traditional chef I would love to learn this but honestly what's wrong with just plain cooking?
Someone who knows everything (minus abstract concepts/empty space/subatomic particles) is a chemical. You sir are my fucking HERO.
I'm happy to learn what madness this is!! I'm definitely out of touch of the Times . I'm happy for steak and potatoes
I’ll take a home cooked steak over this plastic food any day of the week.
South Park's Cartman used molecular gastronomy once. It was epic. Revenge is a dish best served cold.
Was that clip of N2 being poured the one with Ro and Jessie?
I'm back 10 years later because I remembered the boiling bags for that cooking technique I still can't spell.
Grants Achatz at Alinea uses some of these techniques
Were can I get that ice cream?
cool i did sum of those stuff they are fun to make, but u must be good at chemisry and know the safety methods
It's not worth fighting with someone who is not willing to accept change, or trust anyone who sees different. I tried and failed to convince him but at least people like you and others are smart enough to see the flaws in what he says.
Hello Mike
I got a suggestion for an episode:
what would be our limits (man kind) if our youth last longer, lets say that I still being at teenager at the age of 40, and if we could live 300 years, average. what would be our limits on science, sports, arts etc.
regards
The thing I want to know, does the molecular food taste better than the real thing?
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.
Best episode yet
You forget that a suvede (or however you spell it) is much more often used to create the most amazing steak ever. Even MY DAD can make a luxury dinner using his!
Sou Vide, in case you wanted to google some more recipes using that technique.
No they have actually been around for awhile. Its just that they are little more expensive and not as embraced because most people don't like their food to change.
What? Dude this video was so interesting that I watched it more than ten times!
They did that for NES cartridge at end too!
Jackie knanich on chopped used these techniques
I'd try some of this if it's available but for the most part, give me food that looks like food. Steak, chicken, greens, salmon, potatoes, broccoli, asparagus, etc, etc.
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?
i have the whole kit thing but never tried it
I think the simple answer is that your brain is more stimulated so you are less aware of the time passing, when you're bored you are not stimulated causing you to focus on what the time is in hopes that a "better" time will come along (for example the end of school/work waiting to leave to go home).
How did we get from food bubbles to Lh2? Aaaaahhhh the beauty of Vsauce2. ;)
I bet this concept will a chapter on a 9th grade history book, 200 years from now
You guys are great. Thanx
Both kinds of food are enjoyable in their own way, I think.
Moto is all about the presentation. They have a dish that literally looks like a cigar snuffed out in an ash tray: it's a Philly cheesesteak
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
If you're ever in Nagoya.... look up "マウンテン 名古屋" If anything, it's probably just about the only place in the whole country that serves ridiculously huge portions- fitting of a place called "Mountain". Unfortunately, you can really only eat so much sugar coated, whip-cream topped, fruit-flavored spaghetti...
Lot's of people don't use the word chemical unless it's a bad chemical. "Don't drink soda, there are lots of chemicals in it." Even though everything in the soda (including water) are chemicals. Truly aggravating.
I saw that nitrogen thing used at a store called Frozen Magic in Florida. When they do it, the nitrogen falls off the table and spreads around on the floor.
The liquid nitrogen doesn't come into contact with the milk to make the ice cream. The container holding the milk is placed into liquid nitrogen to make it super cold and freeze the milk into ice cream super quickly.
Regardless, nitrogen isn't a harmful chemical. Air is made up mostly of nitrogen. You're breathing nitrogen right now.
Seems interesting and appealing. Also looks like you take a lot of food and make it into a few bites
For starters don't same them give an example of a company. Also what you just said is the only thing that i can agree with you on so far.
It might not be important now, but in the future when we run out of farmable land or we are living in massive arcopolices where we won't have the ability to farm at all... we will have to be making palatable things that people might not want to eat.
For instance, grasshoppers are the best protein you can 'farm' but they are bugs, and most people in the USA won't eat them as is. But, grind them up, shape it into a little nugget, and then kids will eat them for breakfast lunch and dinner.
Liquid Nitrogen icecream isn't something new though, I made that as part of a science exhibition at my high school. It's pretty neat though!
Pizza spaghetti... So a starch... maybe some tomato sauce... possibly some cheese mixed in... throw in some sausage for good measure...
Excuse me, but the ending song is not was you write in the credits..
alice nakiri
"So what would you like to eat?" "Oops! I are the menu!"
Also space movies. Weird "Alien" food makes many appearances.
I'd love to know what the last piece of music was.. The one in the description isn't the right one! =[
I was expecting Heston Blumenthal to have been mentioned in this
Yeah. That is a nice one. Get an appetizer with the food on it, then consume the appetizer while you wait, heheh. Much better than having to pay to print, clean and serve regular menus like other places since you always have fresh menus :)
1:31 Jesse and Rosanna!!!!
1:28 Is rossana pansinos video
Dude, that's like falcon punching a falcon punch, you'd explode in a cosmic color sceme to the sounds of the 80's.
Exactly