The Best of Molecular Gastronomy at MolecularRecipes.com

Get a molecular gastronomy kit to start experimenting at store.molecularrecipes.com/ A quick overview of what can be achieved with molecular gastronomy (modernist cuisine). All recipes and techniques featured in the video are available on MolecularRecipes.com. Everything you ever wanted to know about molecular gastronomy is right here. Amazing recipes. The latest techniques. Specially-priced ingredients, tools and equipment. A guide to great modernist cuisine restaurants and bars. Plus, a community of over 100,000 chefs, scientists and food lovers that share a passion for culinary science.

[@mckeylamckallister9749]

This is what I want to be when I grow up because I love science and I LOVE food

[@Zhoshyn]

I remember those old days when older people tell youngsters things like "don't play with your foods."

[@antoniov5701]

Okay?

[@warcatbattalion]

nakiri alice

[@hongmai1676]

came here because of her ^-^

[@kattaylor2500]

+Apples Aples Food Wars club!

[@NytoDork]

she is best girl

[@NutelloNutelloNEIL]

I came here for pornhub

[@FountainOfYoot]

I love her ❤️

[@ugilo9]

Please make more videos. I know a large group of people who are excited about what they see on your website. Some videos to compliment your recipes would go down a hit

[@ashrafelghorri9198]

I am a libyan chef fan

[@MolecularRecipes]

Great suggestions! Thank you for your feedback!

[@stardropdreamer7929]

this stuff is freaking magic

[@brandoncastaneda722]

I agree, more videos and even breaking down the chemical additives would help. When people know what the product is and different ways they can use it, they'll be more apt to buying from your shop. Very cool stuff though!

[@kristatipton6471]

most are not chemicals they are plant-based agents, the lecithin is soy agar agar is a gelatin agent like jello, but it is made from seaweed algae. Jello or gelatin is made from animal collagen and hooves. Just different approach.

[@anubitsa7799]

awesome..thank you.

[@wolahwolah4471]

What type of kit would you recommend the one with where you can do more recipes

[@cosmor7521]

This is the coolest stuff ever.

[@michaeltrees6872]

Awesome stuff. Cant wait.

[@VladimirLadev]

Wow all that spheres and caviar

[@htloreninha]

This is awesome...!!

[@JimmyFantage]

Nice! The music is catchy, what is it called?

[@WaleedVcboy]

But how to make them??????? Link??? Videos????

[@jorshms9150]

NO hay traduccion??

[@paulrodriguez209]

This is so cool

[@relaxation24aroundcolor]

Amazing.

[@julethecool6655]

Do you know where i can buy this Kaviartool from the Start of the video?

[@MolecularRecipes]

+Jule The Cool store.molecularrecipes.com/caviar-maker/

[@johnmoser3594]

What song is this?

[@jerinthomas71]

Hello, Firstly let me start by saying what a nice video this is how clearly its been shot, Having said that i would like to know if i could just use parts of this amazing work of yours as reference for my research work with your permission?

[@kastu21]

Hi Jerin, I'm working on a research as well. Would you let me know about your topic so that if helpful, i can quote your research as well. Thank you

[@fatimaisra9143]

Molecular gastronomy is cool af

[@user-mp2ls9gn4m]

no it's dumb af

[@samirmuradov9585]

@@user-mp2ls9gn4m how?

[@JerryGiesler09]

Dammit! You're making me hungry! :(

[@EmdrGreg]

Sure, they can do all that. But is it appealing? Is it any good to eat?

[@Momiji1998]

Will people easily get allergic reactions or something fron the chemicals? I wanna try ittt

[@MolecularRecipes]

Not really. Most of the ingredients are used in commercial products people consume daily.

[@Momiji1998]

Ooh

[@SmilePileProd]

WMatsui Shipper Although it is worth noting that many emulsifiers and thickeners are soy based. People with soy allergies will likely be troubled by some molecular dishes.

[@r3never]

they're not chemicals, no need to worry. Most of these are gelling agents derived from red seaweed.

[@ltsBoxes]

@@r3never I know this is 5 years old, but it's just an impressively dumb comment

[@evelynjack2711]

Ok the transparent ravioli and olive oil chip look very appealing and amazingly unbelievable, but how do you eat those two?!

[@jf4434]

The transparent ravioli melts in your mouth. Lol

[@YOUENJOYLIFE]

finally!!!

[@altan1977]

Nice

[@ruisusepto]

Where is the aperol paper recipe?

[@TheCynicalDude_]

That transparent ravioli looks nuts.

[@Megashmex]

It looks almost ...organic

[@javiicci5769]

Ferran Adria and company son los padres de todo esto...

[@TheSuperCasual2914]

Oh, the things you can do with Olive Oil. Next, you'll be telling me Olive Oil can be made into a gas! Come to think of it, I did have an encounter with a frozen bottle of Olive Oil at my workplace. Maybe that's how they manage to make the foam or the powder? I dunno.

[@nicolam_]

You can probably make the foam (air) with soy lecithin. To make the foam showed in the video you can use glycerin flakes (it’s on their website), while for the powder probably tapioca maltodextrin

[@arfriedman4577]

There are oils collected from restaurants to make fuel for vehicles. You need the engine system that uses this. It's different from gas engines.

[@MsSBVideos]

I know what saffron is. Saffron is the world's costliest spice. Workers remove 3 tiny tips from a type of flower to make it. It takes around 220,020 tips to make one pound of saffron. So a pound cans cost thousands of dollars.

[@superblissify]

are you sure its 220,020 ha ha ha

[@MsSBVideos]

Andrew Nichols uh, YEAH! A tip might be only slightly bigger than 2 grains of salt. Who knows? Unbelievable, right?

[@wombawombi5527]

Costliest? Is it have term like that. The most expensive spice, look more nice to hear

[@wombawombi5527]

Costliest? Is it have term like that. The most expensive spice, look more nice to hear

[@MsSBVideos]

Andrew Nichols Well actually, I am not sure about that number. Somewhere around on that number.

[@tonypittsburgh9]

Just ordered the mid range kit! Cannot wait, I would like to create some serious hot and spicy novelties

[@MolecularRecipes]

Thank you! You will love it! Please do not hesitate to contact us via our website if you have any questions. Bests, QC

[@cassiepetty2132]

@@MolecularRecipes Oh you have KIT! Now I don't have to live with my dad until I get into New Hampshire University, so I can go to a molecular gastronomy school for a semester! YEAH!

[@MossyStudios]

Spaghetto

[@dedodan1]

+MossyStudios just one=SPAGHETTO Many= SPAGHETTI

[@shannaharel1418]

Where is the FOOD?

[@FromHyrule]

In the 100 foot journey, is this what Hasan did when he moved to Paris?

[@aryamanmishra154]

yes, thanks for getting it

[@yesman1743]

Shohugeki no souma? Alice Nakiri? No one? Ok :(

[@raisama5401]

Well... i came here from the novel god of cooking, that is just as good

[@shintaaurelia]

Yasss

[@cotran190]

Tears.

[@sar2972]

ive eaten at all the molecular gastronomy places, alinea in chicago, grace etc. in my opinion its rarely done well- alinea perhaps being the best example. usually it just falls flat, and at this point most of the techniques have just become cliche anyways.

[@Saranaprasadam]

At least they're of small portion and diet-y

[@Epic123Doom]

Considering that you need both knowledge of traditional and contemporary cooking techniques as well as scientific knowledge of ingredients and their chemical reactions. It's not surprising that molecular gastronomy is perfected by few cooks.

[@nzstudio2108]

how to be gastronomist? 😮

[@VarienIsBusiness808]

the future of food

[@exapsy]

Future of food? How is this the future of food? A Luxury of experimenting with new tastes and textures maybe, but future? Molecular Gastronomy gives new kinds of textures, not very new kinds of tastes, better nutrition or anything very valuable in order for them to be in a Full Menu. I've never seen any valuable famous restaurant have Molecular Gastronomy as their primary concept. And if there are, there are probably few of them. People just want to eat something tasty, not necessarily something new. It can be an old traditional tavern, or a gourmet dish. Molecular Gastronomy is just a new kind of gourmet dish. Not "the future of food".

[@ewehinger]

Never been to Alinea in chicago? Yeh 3 michelin stars and they are famous for molecular gastronomy.

[@exapsy]

These things look like decorations, but not food. Only by seeing them I feel like they're plastic made. I mean if a gourmet dish is supposed to look well ... luxurious ... this looks TOO luxurious. Like it's not even food. I haven't personally taste it yet, but I feel like the taste is not gonna be very good. And the placebo effect in Cooking is a very good factor when you eat from a well-decorated dish. And this looks TOO well-decorated. It's like you bought these things from IKEA or something.

[@exapsy]

high-end is about the material, not about the quality of the decoration. Many Ikea decorations are very well or at least mediocre made.

[@hangovertattoobaturaja6959]

eat to live or live to eat

[@angelachan5653]

Molecular cat food plz

[@superiiorash2255]

Anime brought me here

[@jiheelee3175]

🎉❤

[@nolbertbriceno]

It's great when innovation touches the way we cook food. But, this, right now, isn't available for everyone. That requires a great amount of time, and I really doubt about the idea gets to homes. Looks like a too many effort and time for just make a simple dish. If just today to make a dish at home by the rules of nouvelle cuisine are, sometimes, pretty hard.

[@aldoarista5028]

well it's not supposed to be eaten as your daily food tho. Mostly restaurant that offers a unique experience as most of the people don't really know about this kind of food exist.

[@yueshijoorya601]

This is what happens when Big Mom meets the chefs of the Baratie at Pucci.

[@Geloera64]

I want the recipe for gummy bears please

[@dionysiskokkotis2303]

First steps for hell

[@Megashmex]

dionysis kokkotis 😂😂😂

[@Murat-Aydin]

Yaptiginiz yemekler bilim kurgu filimlerinden fırlamış gibi.

[@jiheelee3175]

10000000000000000

[@coffeesali]

u are the best

[@neurotica5461]

STOP WASTING FOOD

[@cncbkc]

how disturbing and stupid is that music😠

[@koralleroux4590]

I love it.

[@PsykoFeen]

food for anorexics

[@_IHateHandles_]

All this is undoubtedly beautiful, but it's not food. Who seriously goes out specifically to eat this crap?

[@Saranaprasadam]

Maybe as a side?

[@monknhandu2945]

You shouldn't speak on subjects you don't understand.

[@norbertkasko1438]

This is bizarre. I don't like it. Everything looks like made of plastic.

[@Megashmex]

Forget all that played out silverware crap, plastic is the future i guess

[@maidatenpulamea]

Oh look! Food that has no appeal whatsoever!