Molecular Cooking is Cooking: Molecular Gastronomy is a Scientific Activity

If you have ever been surprised and impressed by an unusual serving of emulsion, a helping of frothy foam, or a plate of frozen gases as your meal, the chances are that Herve This and his gastronomic research will be behind them. For more information please visit www3.imperial.a...

[@tengusawa]

Excellent speech with passion and humour !!!!! I wish 3 lives for Hervé THIS !!!!

[@TsukasaBaby]

I cook since forever, but never thought how scientific it is actually. Amazing lecture, great personality.

[@CarbonSuit]

"if it is built it is beautiful" thats an amazing comment on cooking. i cant tell you how inspirational i have found this video. i am forever in your debt.

[@hjolinn]

Peel the Tomato, cut them in quarters, remove the seeds and cook the red (skin) that you have left. Mix in a blender! put the puré back on the stove and bring up to a boil, add Gelantin or Agar Agar and let it melt in the mixture/puré. put on a sheet of (baking paper) and cool down. (could also just use crushed tomatos in a can that you mix to make things faster)

[@kbandyo99]

This guy needs a regular TV show. Awesome!

[@wartodful]

I had the chance to see him at Agro Paristech nice speaker ! =D

[@TomL]

Yes, of course! This is the amazing Hervé This :)

[@schelinx]

I wish someday I can attend Dr This' lecture

[@kotonizna]

Weird, i started watching this video at 3:23am too and thought i would watch a little but i ended up finishing the whole lecture. haha.

[@billlycos]

super lecture. would love him to lecture at my collage

[@eXtremeDR]

In the end its always about energy transformation. Maybe there is a way to skip the chemical process entirely and feed our body directly with the required form of energy?

[@Arnechk]

Fucking brilliant. If only we would have teachers who would be like that all the time... with french accent.

[@francescoanastasio2021]

is ethanol edible? sorry I'm not a chemist but a cook

[@RealHogweed]

21:50 "oh put.." that cracked me up XD

[@vivi028]

egg white since when its cooked it turns white :-| i hope he was sarcastic

[@maywora]

does anyone know what his name is ? ^_^

[@MrHonordeath]

It actually was more of a joke. And, if you go hardcore, there is no colors at all. Only small injections on surfaces that reflect light differently.

[@candido2101]

Thats not cooking

[@adonismavrotas9038]

you could also call Molecular Gastronomy "The useless side of Chemistry"

[@adonismavrotas9038]

Lebronze James and dont say its not useless because he said its cooking, making a sandwich is cooking but you wont go to a michelen star awarded restaurant and expect a sandwich or expect them to cook in molecular gastronomy taking them a bizillion hours to complete your course. Any processing of food is cooking but not all of it is appliable to actually use in a restaurant

[@harryberwick840]

how does one make the tomato sheets?

[@LloydieP]

This guy is brilliant!

[@Academician100]

£$&# Gordon Ramsey, *this* guy is knows his way around a kitchen!

[@MrDenkon]

Замечательная лекция!Так бы весь курс бы и прослушал! Spectacular one!

[@nefeli94imagination]

@100trueneutral i think it constitutes molecular cooking

[@MrJavimol]

Herve This is GREAT!!

[@YoAddicts]

I also agree when he said "there is no applied science". If you want applied science, go study engineering. In terms of colloidal chemistry, I think it would be interesting if someone could find out where the Hamaker's constants come from in DLVO's theory (van der Waals & Electrical double layer). I think there is much more that meets the eye in the origin of the Hamaker's constant. Furthermore, there are also many other molecular forces to account for in processes, be it in cooking or industrial manufacturing processes.