Inside the Modernist Cuisine Kitchen: Elote and Pistou
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Our visit to the Modernist Cuisine laboratory-kitchen begins with Maxime Bilet preparing two light dishes for us: a fresh take on Mexican Elote and a pea pistou using ingredients extracted with a centrifuge. Have you ever had pea butter? Watch more from our trip to Modernist Cuisine at http://www.tested.com
Comments
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Would be much better if the ginger-headed idiot knew when to shut up
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Is that Fred Armisen? Why the extra syllable at the end of words. LOLOL
Portlandia needs to spoof this! -
I am thinking about drinking pea...
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Actually, malic acid is from apples and tartaric acid is from grapes.
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I am sure this maxim is not only of French heritage but also speaks French!
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This is cooking for pretentious nerds. LOL
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what is (licorne )powder?
what is petit ha?that look like cheese?
and the the what was with cilantro?soory for the spelling -
If youre eating AIR and Gas and Ham Farts, you need 30 courses, I'd assume.
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The chef reminds me of Fred Armisen. He should be a character he plays on Portlandia!
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this chef reminds me of a Fred Armisen character
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"that was the strongest pee flavor i think i've ever tasted"
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it would be so much fun to experiment and manipulate food in a kitchen like that x3
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I SEE THE ICE CREAM MAN
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Two thumbs?
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Oh, my! You've discovered the secret to Whirled Peas!
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Kick ass chef and no arrogance whatsoever!
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Myself, I avoid eating maltodextrin (sp)- I'll admit that it isn't an informed stance, just a gut feeling I've gone with for a while. Anyone happen to know a lot about maltodextrin, if it's ok to eat, maybe not in large quantities or maybe it's totally safe and I'm just being weird?
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Maxime Bilet, such a gent!
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He says gas isn't energy efficient... in a kitchen where they use large quantities of liquid nitrogen. Condensing nitrogen takes a ton of energy.
Awesome vid though. Chef kicks ass
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