Hervé This is the biggest name in molecular gastronomy, which is definitely the biggest food trend of the aughties.
For those of you that don't know, MG incorporates the awesomest parts of chemistry and food science in order to cook food on a molecular level. Its the reason so many restaurants keep sodium alginate and liquid nitrogen as standard stock in the kitchen these days. The movement has revolutionized the way chefs consider food, traditional cooking methods and the sensory experience of a meal.
ANYWAY, in this video, monsieur This gives a lecture/demonstration on gastrochemistry that will blow your mind. Its brain candy for foodies and scientists alike, fed to us by the cutest crazy old Frenchman ever. I know its long, but turn in on during your lunch break for a little side of knowledge with your sandwich!
"We transformed liquid, yellow, transparent product into a solid white one. This is a miracle better than Jesus Christ was transforming water into wine."
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