Molecular Cuisine: The Science of Cooking

this kitchen is also on laboratory hi

this kitchen is also on laboratory hi I’m Rebecca Brayton and welcome to

I’m Rebecca Brayton and welcome to

I’m Rebecca Brayton and welcome to watchmojo.com and today we’re at febrile

watchmojo.com and today we’re at febrile

watchmojo.com and today we’re at febrile resto loft with chef and owner Sylvain

resto loft with chef and owner Sylvain

resto loft with chef and owner Sylvain cool to learn more about molecular

cool to learn more about molecular

cool to learn more about molecular gastronomy so tell us what molecular

gastronomy so tell us what molecular

gastronomy so tell us what molecular gastronomy is by molecular cuisine first

gastronomy is by molecular cuisine first

gastronomy is by molecular cuisine first and foremost is the study of the

and foremost is the study of the

and foremost is the study of the ingredients to try to find out where

ingredients to try to find out where

ingredients to try to find out where they come from and at the end we can put

they come from and at the end we can put

they come from and at the end we can put them back together and we’ll deconstruct

them back together and we’ll deconstruct

them back together and we’ll deconstruct the entire thing and try to reconstruct

the entire thing and try to reconstruct

the entire thing and try to reconstruct it in another way so you have an

it in another way so you have an

it in another way so you have an experience and what role does liquid

experience and what role does liquid

experience and what role does liquid nitrogen play in your cooking why we

nitrogen play in your cooking why we

nitrogen play in your cooking why we cook with liquid nitrogen because it’s a

cook with liquid nitrogen because it’s a

cook with liquid nitrogen because it’s a liquid that is minus 192 degrees Celsius

liquid that is minus 192 degrees Celsius

liquid that is minus 192 degrees Celsius so it freezes so we cook even by cryo

so it freezes so we cook even by cryo

so it freezes so we cook even by cryo Jimmy tell us about the mushroom dish

Jimmy tell us about the mushroom dish

Jimmy tell us about the mushroom dish that we’ll be seeing you prepared but we

that we’ll be seeing you prepared but we

that we’ll be seeing you prepared but we use some dehydrated mushrooms as well as

use some dehydrated mushrooms as well as

use some dehydrated mushrooms as well as some filled mushroom which is mixed Emma

some filled mushroom which is mixed Emma

some filled mushroom which is mixed Emma will make a solution with soya and maple

will make a solution with soya and maple

will make a solution with soya and maple syrup which is going to be our deicing

syrup which is going to be our deicing

syrup which is going to be our deicing for that concoction so I’ll put it on

for that concoction so I’ll put it on

for that concoction so I’ll put it on puff rice that we’ve done cheese and

puff rice that we’ve done cheese and

puff rice that we’ve done cheese and coffee and the lost soya lecithin will

coffee and the lost soya lecithin will

coffee and the lost soya lecithin will make an emulsion made out of lavender

make an emulsion made out of lavender

make an emulsion made out of lavender and how do you prepare twisters we just

and how do you prepare twisters we just

and how do you prepare twisters we just opened the oysters we put it on a bed of

opened the oysters we put it on a bed of

opened the oysters we put it on a bed of an oil that we make with orchids and

an oil that we make with orchids and

an oil that we make with orchids and infuse it with a little bit of Nevada

infuse it with a little bit of Nevada

infuse it with a little bit of Nevada Avenue flavored alcohol on top of this

Avenue flavored alcohol on top of this

Avenue flavored alcohol on top of this we’ll put the oysters and into it some

we’ll put the oysters and into it some

we’ll put the oysters and into it some fresh passion fruit and ass note that we

fresh passion fruit and ass note that we

fresh passion fruit and ass note that we make out of vodka fruity vodka and some

make out of vodka fruity vodka and some

make out of vodka fruity vodka and some fruit juice as well so we just put it on

fruit juice as well so we just put it on

fruit juice as well so we just put it on it and a little bit liquid nitrogen on

it and a little bit liquid nitrogen on

it and a little bit liquid nitrogen on top and it freezes the oysters totally

top and it freezes the oysters totally

top and it freezes the oysters totally and it makes the kind of a – ocean sort

and it makes the kind of a – ocean sort

and it makes the kind of a – ocean sort of flavor so you thank you in the

of flavor so you thank you in the

of flavor so you thank you in the Caribbeans as well as you’re in Norway

Caribbeans as well as you’re in Norway

Caribbeans as well as you’re in Norway thank you very much Thank You Rebecca