Molecular Gastronomy: Deconstructing Dinner
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Centrifuges, liquid nitrogen, and food dehydrators are kitchen staples for chefs of the molecular gastronomy movement. With the latest culinary technology, drawing on equal parts art and science, pioneers like Chicago's own Homaro Cantu (moto, iNG) and Grant Achatz (Alinea, Next) have deconstructed dinner (and diners' expectations) of what food should look and taste like. Hear more about molecular gastronomy, which takes its cues from scientific studies of the physical and chemical processes that occur in cooking, and learn how technology is changing the dining experience. iNG's executive chef, Thomas Bowman, uses this program as a launchpad for a lively lecture-demonstration featuring his take on technology, modernist cuisine, and the extraordinary capabilities of the "miracle berry." This program is generously underwritten by Mary and Carl Boyer.
Comments
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Fun!
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would've been useful if the slides were shown. SMH.
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Ya without pics makes this video useless.
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Nearly useless video when you can't see his presentation. Zoom out and show his slides.
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I didn't know Jon Benjamin was a Chef!
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I would have loved to see the slides damn it!
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lecture is kind of useless without the pictures he's showing
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I dont want to sound like a troll but I think he really blew the opportunity to explain what makes modernist cuisine special. Sous Vide egg yolks become like custard, not the whites as he explained it. And Ferran Adrea is famous become he is an innovator and has found ways to apply molecular gastronomy to cooking on the highest level. Yes some of it is for the wow factor but in most cases it produces superior product. Like a steak. No grill can produce the perfection achieved through sous vide.
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Im very surprised at the number of inaccuracies in this video. A combi oven is not pronounced comb bee, its combi as in combination. Your "waffle" that you came up with in the shower is a cheap version of the anti-griddle and frozen batter does not a waffle make. . The "laser" thermometer is actually an infrared thermometer is is used to check the temps of pans, griddles, etc for accuracy in cooking. You did not invent reverse spherification. You seem to be imitator and not an innovator, imo
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This video/lecture is brilliant. Except the fact that you can't see anything that he's trying to explain. There's not much left to the imagination, and the only visual is the speaker... Is there any video capturing the visuals of the explanations he talks about?
54m 52sLenght
38Rating