Molecular Gastronomy and Kitchen Laboratories: Chef's Night Out with WD~50
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Wylie Dufresne, the pre-eminent name in molecular gastronomy, schools us on why fresh isn't always better and lets us in on the method to his madness. We take a peek into the kitchen laboratory that is WD-50 and meet the mastermind behind it all. Check out Wylie make Shrimp-Grits: http://bit.ly/WD-50 Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice
Comments
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Back tattoo at 5:20 is so hot
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Might not be the most fun of the Chef's Night Out, but definitely one of the most informative ones. WD is so interesting - dude seems to be bursting with creativity when it comes to the kitchen. Also... Christina Tosi seems like an amazing woman - and Milkbar is definitely on my to do-list!
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Frozen food is better in certain circumstances but seafood should never be frozen
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I want to know how much inspiration chef Adria from el bulli influenced Wylie
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"old weller sounds like a dogs name" then proceeds to give it to the girl?
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i like christina tosi's dress
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one of the most genuine gents in the business
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I would like to see Munchies do a segment on how he develops some of his recipes. I think it would be fun to see.
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I think it was Alton Brown or someone else said that frozen foods are sometimes better than fresh food
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Christina Tosi is so cute!
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His restaurant closed on 11/30/2014.
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HE BREAK THE RULES!!
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Good to see Wylie move on and up after that short disasterous run of acting in Revenge of the Nerds movies. In Australia we would reflect on those KILLER side burns as, Mutton Chops. Nice guy with a great attitude. Cheers
8m 19sLenght
113Rating