1 00:00:00,280 --> 00:00:02,840 Speaker 1: Brought to you by the reinvented two thousand twelve camera. 2 00:00:03,160 --> 00:00:07,560 Speaker 1: It's ready. Are you welcome to Stuff You Should Know 3 00:00:08,160 --> 00:00:16,400 Speaker 1: from House Stuff Works dot Com? Hey, and welcome to 4 00:00:16,440 --> 00:00:19,000 Speaker 1: the podcast. I'm Josh Clark with me as always is 5 00:00:19,120 --> 00:00:22,480 Speaker 1: Charles W. Chuck Bryant, and that makes this stuff you 6 00:00:22,560 --> 00:00:28,720 Speaker 1: should Know the podcast for now. What kind of intro 7 00:00:28,880 --> 00:00:31,520 Speaker 1: is kind of curious And to those of you out there, 8 00:00:31,560 --> 00:00:35,680 Speaker 1: I often sit with bated breath, not often always and think, 9 00:00:35,680 --> 00:00:38,840 Speaker 1: what's Josh got for me? Obvioush you hadn't just built 10 00:00:38,880 --> 00:00:41,600 Speaker 1: that up because this is it's not really a particularly 11 00:00:41,640 --> 00:00:46,440 Speaker 1: special We've done three d s and I'd say three 12 00:00:46,520 --> 00:00:50,160 Speaker 1: hundred or more of them have been very interesting that many. 13 00:00:50,240 --> 00:00:53,440 Speaker 1: Huh sure, well, and to heck with it. Um, I'm 14 00:00:53,479 --> 00:00:56,160 Speaker 1: just gonna wrap on this one. Okay, alright, Chuck. You 15 00:00:56,160 --> 00:01:01,800 Speaker 1: remember when we went to flip Burger Yeah, okay, Central Blaze. Yes, 16 00:01:01,920 --> 00:01:05,440 Speaker 1: Richard Blade. Um, he is an excellent chef. He has 17 00:01:05,480 --> 00:01:08,319 Speaker 1: not only flipped Burger boutique here in Atlanta. I think 18 00:01:08,319 --> 00:01:10,400 Speaker 1: he's got a second one that just opened, was about 19 00:01:10,400 --> 00:01:13,199 Speaker 1: to open. Yeah. And he's a Richard's a top chef guy. 20 00:01:13,760 --> 00:01:17,000 Speaker 1: He's a winner. Right. No, he actually, um, he's head 21 00:01:17,040 --> 00:01:19,840 Speaker 1: a winning personality. Yeah, he and he will admit that 22 00:01:19,880 --> 00:01:23,160 Speaker 1: he choked on his season because he's clearly the best 23 00:01:23,240 --> 00:01:24,920 Speaker 1: chef and he just kind of choked at the end, 24 00:01:25,120 --> 00:01:27,800 Speaker 1: which is not a very blazing thing to do because 25 00:01:27,840 --> 00:01:30,080 Speaker 1: he's pretty money. Well, we know a lot about choking. 26 00:01:30,120 --> 00:01:32,880 Speaker 1: People send us emails about them choking. Yeah, and he's 27 00:01:32,920 --> 00:01:35,600 Speaker 1: now on which I'm watching now, the Top Chef All 28 00:01:35,600 --> 00:01:39,520 Speaker 1: Stars and as well as of now he is will 29 00:01:39,600 --> 00:01:41,640 Speaker 1: probably resolved by the time this comes out. But now 30 00:01:41,640 --> 00:01:44,240 Speaker 1: he's one of the top three. Okay, he's in the 31 00:01:44,240 --> 00:01:47,160 Speaker 1: final three. Well, who else is on there? Uh, it's 32 00:01:47,240 --> 00:01:49,200 Speaker 1: it's a lot of the second place finishers from all 33 00:01:49,240 --> 00:01:54,160 Speaker 1: the years. Yeah, I mean tough competition. Um okay. Well, 34 00:01:55,240 --> 00:01:57,800 Speaker 1: I should also say to anybody out there whoever is 35 00:01:57,800 --> 00:02:00,120 Speaker 1: thinking of coming to Atlanta, UM, a lot of the 36 00:02:00,120 --> 00:02:02,520 Speaker 1: stuff you should know. Listeners email us right and they 37 00:02:02,560 --> 00:02:05,040 Speaker 1: say where should I go eat? Every single time we 38 00:02:05,160 --> 00:02:08,440 Speaker 1: recommend Flip. Yeah, it's fun place, it's awesome, but the 39 00:02:08,440 --> 00:02:12,680 Speaker 1: food is just amazing. I also strongly recommend the Awsobuco Burger. Right, 40 00:02:13,480 --> 00:02:17,760 Speaker 1: awesome stuff. Anyway, Chuck, you've had the crispy cream milkshake. 41 00:02:17,880 --> 00:02:19,960 Speaker 1: I know you have. I've watched you drink it. Right. 42 00:02:20,800 --> 00:02:23,959 Speaker 1: Did you notice when it came out it was steaming. 43 00:02:24,560 --> 00:02:28,640 Speaker 1: Although it was piping cold, it was steaming. And the 44 00:02:28,680 --> 00:02:31,720 Speaker 1: reason it was steaming is because Richard Blaze, as his way, 45 00:02:31,880 --> 00:02:35,320 Speaker 1: had just injected a bunch of nitrous oxide into it. 46 00:02:36,000 --> 00:02:38,480 Speaker 1: And he did that to basically fluff it and I 47 00:02:38,520 --> 00:02:42,120 Speaker 1: believe to also chill it very quickly, which are both 48 00:02:42,280 --> 00:02:49,280 Speaker 1: very um their hallmarkian of molecular gastronomy, which coincidentally is 49 00:02:49,320 --> 00:02:53,440 Speaker 1: what we're podcasting about today. That's right, Josh, molecular gastronomy, 50 00:02:53,560 --> 00:02:55,760 Speaker 1: which is Uh, let's go ahead and just give a 51 00:02:55,840 --> 00:03:00,400 Speaker 1: quick history here. Uh, there was a guy name while 52 00:03:00,440 --> 00:03:03,600 Speaker 1: there still is. A guy's name is her Vats. Yeah, 53 00:03:03,639 --> 00:03:05,880 Speaker 1: he's very active still. He still has a has a 54 00:03:05,880 --> 00:03:08,600 Speaker 1: blog into website going. In the nineteen eighties, he was 55 00:03:08,680 --> 00:03:12,040 Speaker 1: a physical chemist and he was working on a soufle 56 00:03:12,240 --> 00:03:14,920 Speaker 1: in his kitchen and it was a cheese souffle and 57 00:03:14,919 --> 00:03:18,760 Speaker 1: the recipe um had very strict instruction said to yolks, 58 00:03:18,800 --> 00:03:21,960 Speaker 1: egg yolks at a time. He said, yeah, we'll put 59 00:03:22,040 --> 00:03:25,480 Speaker 1: in for egg yolks. I'm a I'm a chemist chemist 60 00:03:25,520 --> 00:03:29,200 Speaker 1: and it failed big time, as this souffle is apt 61 00:03:29,280 --> 00:03:31,840 Speaker 1: to do. And he said, you know what, this is 62 00:03:31,880 --> 00:03:35,200 Speaker 1: really interesting. I've been follow those instructions even though they're 63 00:03:35,200 --> 00:03:39,000 Speaker 1: the right ingredients were we're put in the recipe and 64 00:03:39,080 --> 00:03:41,800 Speaker 1: it flopped. So let me start studying this. And he 65 00:03:41,800 --> 00:03:45,920 Speaker 1: started doing this with more dishes. The scientific study of 66 00:03:46,000 --> 00:03:49,520 Speaker 1: food preparation very systematic. He said, I think I'm onto 67 00:03:49,560 --> 00:03:53,440 Speaker 1: something here. Uh. Partnered with a guy named Nicholas Curtie 68 00:03:54,120 --> 00:03:58,800 Speaker 1: who was an emeritus professor. Did that too or is 69 00:03:58,840 --> 00:04:02,160 Speaker 1: that a mistake? And atist professor emeritus? Is that a title? 70 00:04:02,720 --> 00:04:05,120 Speaker 1: I could see it being a title at Oxford? Okay, 71 00:04:05,160 --> 00:04:08,000 Speaker 1: So he was at Oxford and he was another physical 72 00:04:08,040 --> 00:04:13,160 Speaker 1: scientists and they launched together molecular gastronomy. They originally called 73 00:04:13,200 --> 00:04:18,080 Speaker 1: it molecular and Physical gastronomy, and that was a very 74 00:04:18,160 --> 00:04:20,240 Speaker 1: new thing at the time. This is very new discipline 75 00:04:20,279 --> 00:04:23,400 Speaker 1: in cooking, it was, and and basically the the there's 76 00:04:23,480 --> 00:04:27,200 Speaker 1: kind of two bases of molecular gastronomy. It's number one. 77 00:04:27,240 --> 00:04:32,080 Speaker 1: It's debunking myths, like there's so many Old wives tales 78 00:04:32,080 --> 00:04:36,320 Speaker 1: surrounding cooking, right which like, for example, um adding olive 79 00:04:36,360 --> 00:04:41,159 Speaker 1: oil to boiling water that you're cooking pasta and that 80 00:04:41,279 --> 00:04:44,720 Speaker 1: still separated. It's just bunk. It is bunk. The reason 81 00:04:44,720 --> 00:04:46,960 Speaker 1: why it's bunk is because oil and water don't mix. 82 00:04:47,000 --> 00:04:49,039 Speaker 1: Even when you're boiling at the oil floats at top, 83 00:04:49,440 --> 00:04:52,200 Speaker 1: the noodles are down below that, and it's doing absolutely nothing. 84 00:04:53,040 --> 00:04:54,919 Speaker 1: What you should actually do is that a little bit 85 00:04:54,960 --> 00:04:58,200 Speaker 1: of vinegar, like white wine vinegar, apple cider vinegar, just 86 00:04:58,279 --> 00:05:01,479 Speaker 1: a little bit, because that at actually does keep posta 87 00:05:01,560 --> 00:05:04,440 Speaker 1: from sticking to itself. And one of the points of 88 00:05:04,440 --> 00:05:08,559 Speaker 1: molecular gastronomy is getting to the actual truth of does 89 00:05:08,600 --> 00:05:11,919 Speaker 1: something work, yes or no. If it doesn't, we should 90 00:05:11,920 --> 00:05:14,400 Speaker 1: broadcast that it doesn't work with people you know, don't 91 00:05:14,400 --> 00:05:17,160 Speaker 1: feel like chumps, right, that's right, or waste time and 92 00:05:17,520 --> 00:05:21,560 Speaker 1: money and effort. And if it does work, why and 93 00:05:21,640 --> 00:05:26,680 Speaker 1: why is explained on a scientific level. That's molecular gastronomy. 94 00:05:26,680 --> 00:05:29,560 Speaker 1: It's right. He began looking at the physics and chemistry 95 00:05:29,600 --> 00:05:32,960 Speaker 1: of the preparation of food, and he organized the first 96 00:05:33,000 --> 00:05:38,680 Speaker 1: international Workshop on Molecular and Physical gastronomy and presented the 97 00:05:38,680 --> 00:05:43,680 Speaker 1: first doctorate in that field at the University of palis In. Yeah, 98 00:05:43,760 --> 00:05:46,719 Speaker 1: which is pretty huge because he created a brand new 99 00:05:46,800 --> 00:05:51,039 Speaker 1: field and within like a decade or so, they're handing 100 00:05:51,080 --> 00:05:53,919 Speaker 1: out PhDs in it. Yeah. Well it didn't substantial. It 101 00:05:53,960 --> 00:05:56,400 Speaker 1: was substantial, but it didn't catch on like wildfire wasn't 102 00:05:56,520 --> 00:05:59,920 Speaker 1: super popular at first. No, and actually it was very 103 00:06:00,040 --> 00:06:05,680 Speaker 1: um um shunned conversial. Yeah. Well, because chefs are all 104 00:06:05,680 --> 00:06:07,560 Speaker 1: about cooking with the soul and cooking with love, and 105 00:06:07,560 --> 00:06:09,400 Speaker 1: all of a sudden there was a sky these two 106 00:06:09,440 --> 00:06:12,360 Speaker 1: guys that were breaking it down to the molecular level 107 00:06:12,400 --> 00:06:14,680 Speaker 1: and kind of taking all the fun out of it 108 00:06:14,720 --> 00:06:17,599 Speaker 1: to some people's in some people's opinion, right, And and 109 00:06:17,760 --> 00:06:20,960 Speaker 1: as you said, it's soulful, it's artistic cooking is when 110 00:06:21,000 --> 00:06:25,760 Speaker 1: you apply science to art, it loses something intangible but 111 00:06:25,920 --> 00:06:30,480 Speaker 1: very important. Um. But on the other hand, molecular gastronomy 112 00:06:30,480 --> 00:06:34,640 Speaker 1: has been able to produce things like snail porridge. You 113 00:06:34,680 --> 00:06:37,320 Speaker 1: want to read the quote, Actually I don't have that 114 00:06:37,400 --> 00:06:40,640 Speaker 1: to you. I do. Um one one eater of the 115 00:06:40,680 --> 00:06:45,920 Speaker 1: snail porridge. Wow, what just happened to me? And um 116 00:06:45,960 --> 00:06:50,960 Speaker 1: of snail porridge described it as quote successively savory sweet 117 00:06:51,279 --> 00:06:57,520 Speaker 1: snailey crunchy and tart ellips nothing less than magical. That's 118 00:06:57,560 --> 00:07:02,599 Speaker 1: pretty substantial for for snail porridge. And with snail porridge 119 00:07:02,680 --> 00:07:05,520 Speaker 1: or with molecular gastronomy, you can come up with dishes 120 00:07:05,560 --> 00:07:08,440 Speaker 1: like snail porridge which no one would ever have thought 121 00:07:08,440 --> 00:07:12,520 Speaker 1: of creating. Um, and you can also make it perfect 122 00:07:13,200 --> 00:07:16,200 Speaker 1: nothing less than magical every single time. Yeah, which is 123 00:07:16,320 --> 00:07:18,400 Speaker 1: that kind of precision is good when you're a chef 124 00:07:18,440 --> 00:07:21,160 Speaker 1: because one of the keys to a successful restaurant is consistency. 125 00:07:21,240 --> 00:07:24,120 Speaker 1: But early on it got a lot of criticism because 126 00:07:25,120 --> 00:07:27,360 Speaker 1: a lot of chefs didn't find it was accessible to 127 00:07:27,680 --> 00:07:30,680 Speaker 1: your average home chef and they think not yeah, they 128 00:07:30,680 --> 00:07:35,640 Speaker 1: think to be a successful uh discipline then because Julia Child, 129 00:07:35,920 --> 00:07:39,320 Speaker 1: for instance, she was a talented cook and chef, but 130 00:07:39,520 --> 00:07:41,320 Speaker 1: she didn't really hit it big until she put out 131 00:07:41,320 --> 00:07:44,240 Speaker 1: that book. She was nothing that everyone wanted in their kitchen, 132 00:07:44,440 --> 00:07:46,640 Speaker 1: right and Chuck, while we're talking about books, we should 133 00:07:46,680 --> 00:07:49,080 Speaker 1: probably give a shout out to Liz Um, who's the 134 00:07:49,080 --> 00:07:52,200 Speaker 1: stuff you should know a listener um and who runs 135 00:07:52,360 --> 00:07:55,560 Speaker 1: a little bit sweets l I D D A B 136 00:07:55,840 --> 00:07:59,480 Speaker 1: I T S W E E T S dot com. Yeah, 137 00:07:59,480 --> 00:08:02,280 Speaker 1: we plugged her before in her awesome. Cha. Yes, and 138 00:08:02,320 --> 00:08:05,080 Speaker 1: I think it's been a little since we've got some chocolates. Frankly, yeah, 139 00:08:05,080 --> 00:08:06,960 Speaker 1: I think it's about time for a little uh what's 140 00:08:06,960 --> 00:08:11,400 Speaker 1: it called pala? Yeah? Um. She gave us her Ve 141 00:08:11,560 --> 00:08:16,600 Speaker 1: Teases book, Molecular Gastronomy Exploring the Science of Flavor, right, 142 00:08:16,760 --> 00:08:22,240 Speaker 1: and um, I've had it since June of last year, 143 00:08:22,480 --> 00:08:25,200 Speaker 1: almost a year, and I've read the first entry. But 144 00:08:25,360 --> 00:08:28,200 Speaker 1: we have the book thanks to her and she she 145 00:08:28,360 --> 00:08:30,200 Speaker 1: gave us the book to kind of grease the wheels 146 00:08:30,200 --> 00:08:33,000 Speaker 1: toward a molecular Gastronomy podcast. So here it is. It's 147 00:08:33,280 --> 00:08:37,840 Speaker 1: almost a year late. So to wrap up the history 148 00:08:38,080 --> 00:08:40,880 Speaker 1: her a Teases partner and starting up this new discipline, 149 00:08:41,040 --> 00:08:45,040 Speaker 1: Nicholas Curty passed away her a uh then changed it 150 00:08:45,080 --> 00:08:48,240 Speaker 1: to just molecular gastronomy, dropped the physical part. I think 151 00:08:48,280 --> 00:08:50,560 Speaker 1: that's very honorable that he waited until the guy died, 152 00:08:50,600 --> 00:08:53,120 Speaker 1: and I was like, I'm getting rid of this part. Well, 153 00:08:53,120 --> 00:08:56,040 Speaker 1: he didn't call it tse and gastronomy. No. He seems 154 00:08:56,040 --> 00:08:59,679 Speaker 1: like a pretty cool dude, so uh. He also loosened 155 00:08:59,720 --> 00:09:03,240 Speaker 1: his um viewpoint a little bit on pure science and said, 156 00:09:03,240 --> 00:09:04,440 Speaker 1: you know what, there is a lot of art and 157 00:09:04,480 --> 00:09:06,679 Speaker 1: soul involved, and so let's just say it's art and 158 00:09:06,760 --> 00:09:09,520 Speaker 1: science and not one or the other. And it's um quote, 159 00:09:09,559 --> 00:09:14,240 Speaker 1: the art and science of selecting, preparing, serving, and most 160 00:09:14,280 --> 00:09:18,120 Speaker 1: importantly to me, enjoying food. That's right, because you can 161 00:09:18,160 --> 00:09:21,040 Speaker 1: get to a point where you're no longer enjoying food. 162 00:09:21,360 --> 00:09:27,200 Speaker 1: The definition of of gastronomy was the art of selecting, preparing, serving, 163 00:09:27,200 --> 00:09:29,680 Speaker 1: and enjoying food. And a lot of people worried when 164 00:09:29,720 --> 00:09:33,560 Speaker 1: molecular was added to gastronomy that it was going to 165 00:09:33,640 --> 00:09:36,080 Speaker 1: take out the last part. It's not fun when you 166 00:09:36,120 --> 00:09:39,280 Speaker 1: apply science to it. But he managed to um combine 167 00:09:39,320 --> 00:09:43,160 Speaker 1: the two and since then there's a whole just slew 168 00:09:43,480 --> 00:09:46,400 Speaker 1: of really talented chefs out there working in this field. 169 00:09:46,440 --> 00:09:48,720 Speaker 1: That's right. And it's delicious food too. I mean it 170 00:09:48,720 --> 00:09:52,079 Speaker 1: looks funny and looks interesting and different, but it's it's 171 00:09:52,080 --> 00:09:55,320 Speaker 1: also yummy. It wouldn't be around at fifty plate if 172 00:09:55,360 --> 00:09:57,600 Speaker 1: it wasn't yummy. Just because you can make a cube 173 00:09:57,600 --> 00:10:00,800 Speaker 1: out of mayonnaise doesn't mean we're gonna eat. It's still 174 00:10:00,800 --> 00:10:03,800 Speaker 1: gotta taste like good mayonnaise, right, And if you're gonna 175 00:10:03,920 --> 00:10:06,840 Speaker 1: call something snail porridge because it's made out of snail, 176 00:10:07,320 --> 00:10:09,760 Speaker 1: you have better taste. Kid, who was that? Nothing less 177 00:10:09,800 --> 00:10:13,280 Speaker 1: than his recipe? That was? Was it? Wild Frame? I 178 00:10:13,280 --> 00:10:14,800 Speaker 1: don't know. I know you're a big fan of his, 179 00:10:14,840 --> 00:10:16,920 Speaker 1: aren't you. Yeah? And I haven't been to w D fifty, 180 00:10:16,960 --> 00:10:18,760 Speaker 1: but next time we're we're in New York, dude, we 181 00:10:18,760 --> 00:10:22,920 Speaker 1: should go. Okay, for sure? He makes a s that 182 00:10:23,000 --> 00:10:26,600 Speaker 1: length the ice cream bagels, Yeah, it's amazing and it's 183 00:10:26,679 --> 00:10:29,760 Speaker 1: it's it looked like little bagel halves, but their bagel 184 00:10:29,800 --> 00:10:33,000 Speaker 1: flavored ice cream made into the shape of a bagel 185 00:10:33,080 --> 00:10:37,120 Speaker 1: and then dust like an airbrush to to give it 186 00:10:37,160 --> 00:10:41,080 Speaker 1: the shading an appearance of being toasted. It's pretty crazy something. Alright, 187 00:10:41,080 --> 00:10:46,840 Speaker 1: So let's talk is heston blue menhal was the snail porridge? Alright, 188 00:10:46,920 --> 00:10:50,000 Speaker 1: Let's talk chemistry for a second. If you're a chemistr 189 00:10:50,000 --> 00:10:53,440 Speaker 1: you're gonna classify matter into one of three things. It's 190 00:10:53,480 --> 00:10:55,480 Speaker 1: going to be an element, a compound, or a mixture. 191 00:10:55,960 --> 00:10:58,480 Speaker 1: Element can't be broken down any further because it's like 192 00:10:58,520 --> 00:11:02,800 Speaker 1: oxygen or hydrogen. Sure compound is let's say oxygen and 193 00:11:02,920 --> 00:11:09,240 Speaker 1: hydrogen water salt. That's a compound, and they are actually 194 00:11:09,280 --> 00:11:13,400 Speaker 1: chemically uh combined, but they have properties that are separate 195 00:11:13,400 --> 00:11:17,480 Speaker 1: and distinct from their components. That's the constituents right right. 196 00:11:17,520 --> 00:11:19,360 Speaker 1: And then you have a mixture, which is when you 197 00:11:19,400 --> 00:11:22,840 Speaker 1: combine substances that are not held together chemically and they 198 00:11:22,840 --> 00:11:27,080 Speaker 1: can be separated by physical means like filtering something, right, 199 00:11:27,960 --> 00:11:31,880 Speaker 1: And then that's that's pretty basic stuff, right, chemistry On 200 00:11:31,920 --> 00:11:35,280 Speaker 1: the one um one of now we start to kind 201 00:11:35,280 --> 00:11:40,360 Speaker 1: of get into um, molecular gastronomy's interest in chemistry, like 202 00:11:40,400 --> 00:11:42,720 Speaker 1: all of that is is taken into account of course, 203 00:11:43,120 --> 00:11:47,720 Speaker 1: but um, we get to colloids. And once we reach colloids, 204 00:11:47,720 --> 00:11:50,640 Speaker 1: which we just have, we really have entered the realm 205 00:11:50,679 --> 00:11:54,360 Speaker 1: of molecular gastronomy and food. And a colloid is basically 206 00:11:54,360 --> 00:11:57,960 Speaker 1: a mixture of to two substances that are um. They're 207 00:11:58,000 --> 00:12:00,880 Speaker 1: dispersed but not dissolved in one another, and they can 208 00:12:00,920 --> 00:12:03,720 Speaker 1: actually be of two different phases or states. So you 209 00:12:03,720 --> 00:12:07,959 Speaker 1: remember there's three phases of matter, technically four which is plasma, remember, 210 00:12:08,679 --> 00:12:11,800 Speaker 1: which is liquid so hot it behaves like a gas. Um. 211 00:12:11,880 --> 00:12:15,240 Speaker 1: But I don't think they've entered that field with molecular 212 00:12:15,280 --> 00:12:19,040 Speaker 1: gastronomy yet where they use plasma probably like trying to 213 00:12:19,040 --> 00:12:22,480 Speaker 1: search that out. He's like plasma huh. Um, that's gas, 214 00:12:22,559 --> 00:12:26,760 Speaker 1: liquid and solid, right, and you can um introduce one 215 00:12:26,800 --> 00:12:30,280 Speaker 1: into the other, uh and create something new. So, for example, 216 00:12:30,320 --> 00:12:33,959 Speaker 1: if you introduce gas, you disperse it into a liquid, 217 00:12:34,080 --> 00:12:37,520 Speaker 1: you're gonna get what's called foam, for example, whipped cream 218 00:12:37,840 --> 00:12:42,040 Speaker 1: or beer foam. Or if you're Marcel from Top Chef, 219 00:12:42,160 --> 00:12:45,320 Speaker 1: he'll put a foam on anything and everything. I like 220 00:12:45,720 --> 00:12:49,000 Speaker 1: a nice egg wash on some drinks. It's just like 221 00:12:49,080 --> 00:12:52,760 Speaker 1: egg white. It becomes emulsified and turns foamy. Yeah, you're 222 00:12:52,800 --> 00:12:57,320 Speaker 1: into the cocktails. Oh yeah, I'm into pouring whiskey onto ice. 223 00:12:57,840 --> 00:13:00,720 Speaker 1: I like that too. Yeah. I I've to make Manhattan 224 00:13:00,720 --> 00:13:03,439 Speaker 1: for you sometime. Man I have mastered it. Oh yeah, 225 00:13:03,520 --> 00:13:05,160 Speaker 1: I had a fancy cocktail the other night at some 226 00:13:05,200 --> 00:13:07,560 Speaker 1: place and it was it was fine, but it's just like, 227 00:13:07,559 --> 00:13:08,920 Speaker 1: why are you putting all this stuff on top of 228 00:13:08,960 --> 00:13:13,360 Speaker 1: the whiskey. In the end, it's not for me you. 229 00:13:13,600 --> 00:13:16,280 Speaker 1: I will change your mind with my Manhattan. Remember that 230 00:13:16,360 --> 00:13:19,760 Speaker 1: cocktail that youmy had it uh momo fuco. That tasted 231 00:13:19,800 --> 00:13:23,360 Speaker 1: like a sweat sock. It was um, it was like 232 00:13:23,440 --> 00:13:28,040 Speaker 1: the mustard whiskey. It was a mustard whiskey drink with 233 00:13:28,080 --> 00:13:31,560 Speaker 1: a pretzel stir. And it sounded really intriguing and awesome 234 00:13:31,600 --> 00:13:34,240 Speaker 1: on the venue. But it did. It tasted like not 235 00:13:34,360 --> 00:13:37,440 Speaker 1: only like an old sweaty gym sock, but one that 236 00:13:37,440 --> 00:13:39,880 Speaker 1: that was taken off a foot that had some sort 237 00:13:39,920 --> 00:13:42,800 Speaker 1: of effective. It was so growth and you guys are adventurous. 238 00:13:42,840 --> 00:13:44,520 Speaker 1: But both of you are like, no, I can't drink this. 239 00:13:44,640 --> 00:13:47,160 Speaker 1: I'm sorry, David Change, Yeah, but MoMA Fuco is awesome. 240 00:13:47,160 --> 00:13:50,000 Speaker 1: We don't want to downgrade that place, agreed, all right, 241 00:13:50,320 --> 00:13:52,360 Speaker 1: So I don't think we can. We're not in any 242 00:13:52,400 --> 00:13:57,760 Speaker 1: kind of position to downgrade moment exactly. So Cloydal systems, Josh, 243 00:13:57,800 --> 00:14:00,600 Speaker 1: like you said, of all two phases uma some liquid 244 00:14:00,840 --> 00:14:03,840 Speaker 1: or solid in liquid, but when you're talking about food prep, 245 00:14:04,320 --> 00:14:07,440 Speaker 1: a lot of times there's more than two phases. And 246 00:14:07,520 --> 00:14:11,520 Speaker 1: that is called a complex dispersed system, that kind of 247 00:14:11,600 --> 00:14:14,959 Speaker 1: Coydal system because there's more than two. And this is 248 00:14:14,960 --> 00:14:17,320 Speaker 1: where it gets a little like mind numbing to me, 249 00:14:17,400 --> 00:14:21,080 Speaker 1: because t said, you know what, let me create a 250 00:14:21,080 --> 00:14:27,640 Speaker 1: little shorthand for CDs by um describing these complex systems 251 00:14:28,240 --> 00:14:34,240 Speaker 1: through abbreviations phases letters representing ah the size of the 252 00:14:34,280 --> 00:14:37,720 Speaker 1: molecules and what ingredients you're working with, and basically break 253 00:14:37,720 --> 00:14:40,720 Speaker 1: down a recipe into what looks like a math equation, right. 254 00:14:40,960 --> 00:14:43,160 Speaker 1: And I mean the fact that he created a shorthand 255 00:14:43,160 --> 00:14:45,960 Speaker 1: for CDs kind of suggests how important it is to 256 00:14:46,080 --> 00:14:49,920 Speaker 1: molecular gastronomy to to basically create these kind of new 257 00:14:49,960 --> 00:14:54,440 Speaker 1: and radical textures and shapes and things like that. Um, 258 00:14:54,480 --> 00:14:58,920 Speaker 1: but yeah, it's a uh for example, the I'm gonna 259 00:14:58,920 --> 00:15:02,560 Speaker 1: see if I can describe it's okay, good luck, but um, 260 00:15:02,680 --> 00:15:08,960 Speaker 1: the the CDs shorthand for ioli right, just basically mayonnaise. Yeah, 261 00:15:08,960 --> 00:15:13,400 Speaker 1: but it with garlic and lemon and um olive oil. Um, 262 00:15:13,440 --> 00:15:19,080 Speaker 1: it's it's oh times tend to the negative fifth common 263 00:15:19,200 --> 00:15:23,240 Speaker 1: tend to the negative four divided by W times D, 264 00:15:23,800 --> 00:15:27,560 Speaker 1: which is greater than six times seven to the negative seventh. 265 00:15:27,680 --> 00:15:31,720 Speaker 1: That's an actual sort of shorthanded recipe, it is. And frankly, um, 266 00:15:31,840 --> 00:15:34,680 Speaker 1: I I can't make heads or tails of it. I 267 00:15:34,760 --> 00:15:37,680 Speaker 1: know that the O and the W stands for oil 268 00:15:37,720 --> 00:15:39,920 Speaker 1: and water, and the fact that there's a forward slash 269 00:15:40,000 --> 00:15:43,600 Speaker 1: or a division sign means that the oil is dispersed 270 00:15:43,680 --> 00:15:46,760 Speaker 1: into the water rather than the water dispersed into the oil. 271 00:15:47,200 --> 00:15:49,080 Speaker 1: And then the numbers like tend to the negative five 272 00:15:49,200 --> 00:15:52,480 Speaker 1: or tend to the negative four. Those are shorthand for 273 00:15:52,640 --> 00:15:56,400 Speaker 1: the size of the particles in that are that are 274 00:15:56,400 --> 00:15:59,040 Speaker 1: meant to be introduced into this. So really, if you're 275 00:15:59,080 --> 00:16:02,600 Speaker 1: her Vets or somebody her Vetis has explicitly sat down 276 00:16:02,680 --> 00:16:04,600 Speaker 1: over the course of five years and explain this to 277 00:16:05,200 --> 00:16:07,120 Speaker 1: you could look at this and be like, oh, well, yeah, 278 00:16:07,160 --> 00:16:09,440 Speaker 1: there's ioli right there, and I know exactly how to 279 00:16:09,520 --> 00:16:12,040 Speaker 1: make this and how to make it every time. And 280 00:16:12,680 --> 00:16:15,880 Speaker 1: the the surprising thing, don't forget her Vets is not 281 00:16:15,960 --> 00:16:19,920 Speaker 1: a chef. This whole thing started with a failure of 282 00:16:20,360 --> 00:16:26,400 Speaker 1: to make sufflay. He's a physical chemist, right um. He 283 00:16:26,800 --> 00:16:30,480 Speaker 1: what he came up with stands up across the board. Um. 284 00:16:30,760 --> 00:16:34,360 Speaker 1: There are literally hundreds of different sauces in the French 285 00:16:34,440 --> 00:16:37,920 Speaker 1: pantheon of cooking. He managed to figure out that with 286 00:16:38,000 --> 00:16:44,360 Speaker 1: his CDs shorthand, this colloidal dispersion system shorthand, right um, 287 00:16:44,760 --> 00:16:47,960 Speaker 1: he can he can basically categorize him and I think 288 00:16:47,960 --> 00:16:53,280 Speaker 1: to twenty four different groups, three different groups, hundreds boiled 289 00:16:53,280 --> 00:16:55,760 Speaker 1: down in twenty three different groups, and you can make 290 00:16:55,800 --> 00:16:59,240 Speaker 1: new sauces by going backwards. And that's one of the 291 00:16:59,240 --> 00:17:02,800 Speaker 1: exciting things about it is they're sort of reinventing classic 292 00:17:02,840 --> 00:17:05,600 Speaker 1: recipes many times, and we should mention it too. I 293 00:17:05,640 --> 00:17:08,080 Speaker 1: kind of walked over this. UM. One of the most 294 00:17:08,119 --> 00:17:13,280 Speaker 1: familiar complex dispersed systems that you know of is ice cream. Yeah, 295 00:17:13,359 --> 00:17:16,600 Speaker 1: because ice cream is actually very complex. It's um solid, 296 00:17:17,240 --> 00:17:20,240 Speaker 1: which is milk fat and milk protein liquid which is water, 297 00:17:20,440 --> 00:17:23,800 Speaker 1: and gas air because you whip air through it as 298 00:17:23,840 --> 00:17:27,199 Speaker 1: you're chilling it, and in at least two colloidal states. 299 00:17:27,200 --> 00:17:29,720 Speaker 1: So ice cream is a lot more complex than you 300 00:17:29,800 --> 00:17:34,840 Speaker 1: might think. Yes, and delicious, yes, But and we'll see 301 00:17:34,960 --> 00:17:38,640 Speaker 1: later on. Molecular gastronomists have figured out how to make 302 00:17:38,960 --> 00:17:43,719 Speaker 1: that very complex delicacy in a very easy way ablaze 303 00:17:43,800 --> 00:17:49,760 Speaker 1: with his liquid nitrogen. So chuck, UM. We have an 304 00:17:49,760 --> 00:17:52,760 Speaker 1: idea now that you can apply what looks like math, 305 00:17:53,320 --> 00:17:57,640 Speaker 1: which is really just shorthand to cooking for molecular gastronomy. UM. 306 00:17:57,680 --> 00:18:01,159 Speaker 1: Other molecular astronomers have come up with basically new ways 307 00:18:01,240 --> 00:18:04,800 Speaker 1: of preparing or presenting food right, Yes, big time, and 308 00:18:04,800 --> 00:18:07,640 Speaker 1: there's some some are bigger than others, some are more 309 00:18:07,720 --> 00:18:12,840 Speaker 1: buzzwords than others. UM like, uh, suvied cooking very popular 310 00:18:12,960 --> 00:18:16,840 Speaker 1: these days. Suvied is when you take um, sometimes it's 311 00:18:16,840 --> 00:18:20,680 Speaker 1: some meat, sometimes it's vegetables, uh, and you um put 312 00:18:20,720 --> 00:18:23,359 Speaker 1: it in bag with its spices that you want, and 313 00:18:23,400 --> 00:18:25,880 Speaker 1: you vacuum seal it, get every single bit of air out, 314 00:18:26,280 --> 00:18:29,400 Speaker 1: and then you cook that bag of you know it's 315 00:18:29,440 --> 00:18:31,840 Speaker 1: something that won't melt. Obviously, you cook the bag with 316 00:18:31,880 --> 00:18:34,359 Speaker 1: the food in it in a water bath that's a 317 00:18:34,480 --> 00:18:38,160 Speaker 1: very steady temperature, but never boiling. It's not like rice 318 00:18:38,200 --> 00:18:41,040 Speaker 1: serrouni that you're boiling a little more complex than that. 319 00:18:41,320 --> 00:18:43,560 Speaker 1: It's generally a very low temperature. So like if you're 320 00:18:43,560 --> 00:18:45,879 Speaker 1: gonna cook meat, you put it in about a hundred 321 00:18:45,880 --> 00:18:50,600 Speaker 1: and forty degrees and you cook it for uh yeah, thirty. 322 00:18:50,680 --> 00:18:52,399 Speaker 1: Well it depends on what it is, but yeah, and 323 00:18:52,600 --> 00:18:54,320 Speaker 1: what it does is in the end, you retain the 324 00:18:54,640 --> 00:18:58,000 Speaker 1: nutrients more, retain the juices, the flavor, and you get 325 00:18:58,000 --> 00:19:02,040 Speaker 1: a perfectly even cooking experience. Right, and take it out 326 00:19:02,040 --> 00:19:04,240 Speaker 1: and you flash fried on both sides to see it 327 00:19:04,400 --> 00:19:07,240 Speaker 1: real nice, well not flash fry sere it and you've 328 00:19:07,280 --> 00:19:11,200 Speaker 1: just basically made a steak. As per molecular astronomy. Yeah, 329 00:19:11,240 --> 00:19:14,720 Speaker 1: I like your recipe better though it's been working for you. Yeah, 330 00:19:14,720 --> 00:19:16,679 Speaker 1: it's nice, although I do want to try the Suvie. 331 00:19:16,720 --> 00:19:19,160 Speaker 1: It's just a little price you to get into. Yeah, 332 00:19:19,160 --> 00:19:24,240 Speaker 1: because really you need a vacuum seiler and uh water oven. Technically, 333 00:19:24,359 --> 00:19:25,840 Speaker 1: I mean, I guess you could do it on the stove, 334 00:19:25,960 --> 00:19:28,440 Speaker 1: but the whole key to suvie is having a really 335 00:19:28,480 --> 00:19:32,520 Speaker 1: really precise, consistent temperature, and unless you're really good on 336 00:19:32,600 --> 00:19:34,760 Speaker 1: your gas range, you're probably not gonna be able to 337 00:19:34,800 --> 00:19:36,840 Speaker 1: do that with just a pott and water. That is correct. 338 00:19:37,080 --> 00:19:40,719 Speaker 1: What about spurification? Technically you can do this with just 339 00:19:40,840 --> 00:19:43,040 Speaker 1: a normal pot of water, right, Yeah, tell me about that. 340 00:19:43,080 --> 00:19:46,960 Speaker 1: So spurification is basically a way of presenting um food 341 00:19:47,920 --> 00:19:52,560 Speaker 1: and kind of turning mundane stuff into delicious little balls 342 00:19:52,600 --> 00:19:55,600 Speaker 1: of food that kind of explode in your mouth. Right. Yeah, 343 00:19:55,640 --> 00:19:58,280 Speaker 1: it's got liquid. It's like remember that gum that used 344 00:19:58,280 --> 00:20:02,640 Speaker 1: to chew that have the liquid center freshen up um 345 00:20:02,880 --> 00:20:06,240 Speaker 1: that stuff still around. It's awesome. So the blue peppermint 346 00:20:06,320 --> 00:20:11,520 Speaker 1: kind Yes, So basically um spherification is is taking it. 347 00:20:11,520 --> 00:20:16,280 Speaker 1: It's a jelling reaction between calcium chloride and alginate and algenate. 348 00:20:16,400 --> 00:20:21,400 Speaker 1: Is this gum like substance that's extracted from seaweed. Okay, so, um, 349 00:20:21,640 --> 00:20:26,200 Speaker 1: you you take the calcium chloride to make um alive spheres. Right, 350 00:20:26,640 --> 00:20:29,960 Speaker 1: take all of juice calcium chloride. And I'm not giving 351 00:20:30,000 --> 00:20:35,000 Speaker 1: any um any amounts which are is very important, like 352 00:20:35,040 --> 00:20:38,440 Speaker 1: specific amounts, but I'm just giving you a rough idea. Um, 353 00:20:38,680 --> 00:20:41,080 Speaker 1: you take all of juice and calcium chloride. You mix 354 00:20:41,160 --> 00:20:44,360 Speaker 1: it together. Right, You take algin it and you mix 355 00:20:44,400 --> 00:20:46,800 Speaker 1: it with water, Allow it to sit overnight, let the 356 00:20:46,800 --> 00:20:50,720 Speaker 1: air bubbles rise to the surface and escape. And then um, 357 00:20:51,320 --> 00:20:54,680 Speaker 1: the next day you you make little tiny balls out 358 00:20:54,720 --> 00:21:00,000 Speaker 1: of the calcium chloride and um all of juice mixtures, 359 00:21:00,280 --> 00:21:04,919 Speaker 1: and then very delicately drop it into the um algenate 360 00:21:05,000 --> 00:21:10,200 Speaker 1: blend of water and a chemical reaction happens. Right, Apparently, 361 00:21:10,600 --> 00:21:14,920 Speaker 1: long chain algenate polymer's become linked because of the calcium 362 00:21:14,960 --> 00:21:19,200 Speaker 1: chloride ions. Right, a gel is formed. Because you introduced 363 00:21:19,240 --> 00:21:22,320 Speaker 1: them as little balls, they turn into little gel balls 364 00:21:22,359 --> 00:21:26,680 Speaker 1: of olive taste. And you take them out, you know, 365 00:21:26,840 --> 00:21:29,119 Speaker 1: you drain them, put them in a cold water bath, 366 00:21:29,680 --> 00:21:32,680 Speaker 1: and then after that they're set and you can pop 367 00:21:32,720 --> 00:21:36,400 Speaker 1: them in your mouth or serve them like caviar. I know, um, 368 00:21:36,560 --> 00:21:38,520 Speaker 1: one recipe that they had in here was for someone 369 00:21:38,520 --> 00:21:42,920 Speaker 1: that takes apple juice and makes a little caviar apple basically. Yeah, 370 00:21:43,000 --> 00:21:44,840 Speaker 1: that you would basically would probably spoon that on top 371 00:21:44,880 --> 00:21:47,840 Speaker 1: of some sort of other dish and all of a sudden, 372 00:21:47,840 --> 00:21:49,520 Speaker 1: these flavors are bursting in your mouth as you bite 373 00:21:49,560 --> 00:21:52,800 Speaker 1: into it, and it's just an experience it is. So 374 00:21:53,040 --> 00:21:57,560 Speaker 1: I guess at this point, molecular gastronomy is food done ridiculous. 375 00:21:59,119 --> 00:22:01,719 Speaker 1: They can flash free. That's a big popular thing. They 376 00:22:01,760 --> 00:22:05,240 Speaker 1: have something now called the the anti griddle, and I've 377 00:22:05,240 --> 00:22:09,160 Speaker 1: seen Blaze is this too. It's basically cold cooking. Uh, 378 00:22:09,200 --> 00:22:11,040 Speaker 1: he's into the cold cooking, but it's a griddle and 379 00:22:11,040 --> 00:22:13,880 Speaker 1: instead of getting hot, it goes down to what negative 380 00:22:14,640 --> 00:22:18,720 Speaker 1: thirty degrees fahrenheit. Yeah, And so I've seen Blaze put 381 00:22:18,760 --> 00:22:22,400 Speaker 1: mayonnaise on there and then take that little frozen mayonnaise 382 00:22:22,880 --> 00:22:25,760 Speaker 1: and bathe and batter it and fry it. So in 383 00:22:25,800 --> 00:22:28,399 Speaker 1: the end you have a mayonnaise fried mayonnaise ball. That 384 00:22:28,520 --> 00:22:31,600 Speaker 1: sounds awesome and it stays at it's in its ball 385 00:22:31,640 --> 00:22:33,520 Speaker 1: for him until you like squish the burger down. Then 386 00:22:33,520 --> 00:22:37,439 Speaker 1: it that is awesome. I did not know about that. 387 00:22:37,480 --> 00:22:38,960 Speaker 1: Pretty cool. I don't know if he does that it flip, 388 00:22:38,960 --> 00:22:40,840 Speaker 1: but I've seen him do that on a TV show once. 389 00:22:40,960 --> 00:22:44,040 Speaker 1: So Yeah, with the anti griddle and flash freezing, it's 390 00:22:44,040 --> 00:22:48,160 Speaker 1: basically you're you're taking something and that's liquid and making 391 00:22:48,200 --> 00:22:52,080 Speaker 1: the outside hard, yeah, and leaving the in the interior. 392 00:22:52,240 --> 00:22:55,520 Speaker 1: The core is like a in a liquid state. So 393 00:22:55,680 --> 00:22:58,240 Speaker 1: you know you do that with like chocolate, you get 394 00:22:58,320 --> 00:23:02,679 Speaker 1: something pretty awesome, right, I would think, and I guess Chuck, Um, 395 00:23:02,840 --> 00:23:05,760 Speaker 1: those are some some fairly common or if you go 396 00:23:05,840 --> 00:23:10,000 Speaker 1: to a molecular gastronomy restaurant around the world, you're going 397 00:23:10,040 --> 00:23:13,679 Speaker 1: to run into something like that. Spification, which was I 398 00:23:13,680 --> 00:23:18,320 Speaker 1: think um introduced by a guy named Ferran Adria, Spain. Yeah, 399 00:23:18,359 --> 00:23:22,360 Speaker 1: who owns Abouli in in Roses, Spain. Um, he created that, 400 00:23:22,640 --> 00:23:24,840 Speaker 1: but I think it's become kind of standard if you 401 00:23:24,840 --> 00:23:26,760 Speaker 1: want to do it more at home, if you want 402 00:23:26,760 --> 00:23:30,240 Speaker 1: to engage in molecular gastronomy, you could do severification. You 403 00:23:30,280 --> 00:23:32,879 Speaker 1: just have to have the right ingredients. But it's also 404 00:23:33,000 --> 00:23:35,760 Speaker 1: just kind of using technology. It's like trans human cooking 405 00:23:35,800 --> 00:23:38,000 Speaker 1: as well. Um, so like if you want to cook duck, 406 00:23:38,040 --> 00:23:43,080 Speaker 1: all our orange right, duck all duck all orong? I 407 00:23:43,119 --> 00:23:46,520 Speaker 1: got it that time. Um, you would basically roast a 408 00:23:46,600 --> 00:23:51,880 Speaker 1: duck for two hours. If you're going to do it molecularly, Um, 409 00:23:51,920 --> 00:23:55,240 Speaker 1: you would prefer using a microwave. A lot less time, 410 00:23:55,240 --> 00:24:00,640 Speaker 1: a lot less energy. I'm not into it. I'm not either, chuck. Um. 411 00:24:01,080 --> 00:24:03,359 Speaker 1: There are some tools, and we said one of the 412 00:24:03,400 --> 00:24:07,040 Speaker 1: great criticisms of molecular gastronomy is this isn't something that 413 00:24:07,080 --> 00:24:09,919 Speaker 1: most people can do in their kitchen, which is, you know, 414 00:24:10,080 --> 00:24:12,600 Speaker 1: that's part of cooking, that's what makes cooking soulful. You 415 00:24:12,640 --> 00:24:14,879 Speaker 1: do it at home. There's a very special room in 416 00:24:14,880 --> 00:24:16,879 Speaker 1: your house that you cook in and you teach your 417 00:24:16,960 --> 00:24:22,359 Speaker 1: kids or your grandkids, and it's a family bonding exactly. Um. 418 00:24:22,400 --> 00:24:24,359 Speaker 1: But a lot of the stuff we just talked about 419 00:24:24,880 --> 00:24:27,560 Speaker 1: you can't necessarily do in your kitchen, or can you 420 00:24:27,920 --> 00:24:30,679 Speaker 1: answer you can? You can go buy an anti griddle. 421 00:24:31,440 --> 00:24:33,080 Speaker 1: This is something you could have like stored in your 422 00:24:33,160 --> 00:24:36,600 Speaker 1: kitchen bucks. Okay, so if you were wealthy, you could 423 00:24:36,600 --> 00:24:38,359 Speaker 1: go out and buy an anti griddle. Yeah. You can 424 00:24:38,400 --> 00:24:40,639 Speaker 1: get a water oven for a few hundred and a 425 00:24:40,680 --> 00:24:43,080 Speaker 1: and a good vacuum sealer for about a buck fifty, 426 00:24:43,359 --> 00:24:46,639 Speaker 1: so all in on the SUVII bucks or less. You 427 00:24:46,680 --> 00:24:49,280 Speaker 1: can do that, it's not too bad. Yeah. Um. The 428 00:24:49,560 --> 00:24:52,439 Speaker 1: hypodermic syringe isn't very expensive. You can go down to 429 00:24:52,480 --> 00:24:55,320 Speaker 1: your local free clinic and pose as a junkie and 430 00:24:55,359 --> 00:24:57,120 Speaker 1: they'll give you a bunch of them for free. Yeah. 431 00:24:57,119 --> 00:25:00,000 Speaker 1: I actually use those. They have like the cooking syringes. Yeah. 432 00:24:59,760 --> 00:25:03,960 Speaker 1: It's inject meats, Yeah, inject meats with um, with marinades 433 00:25:04,640 --> 00:25:07,400 Speaker 1: or if you want to do make the little apple caviar. 434 00:25:07,960 --> 00:25:09,919 Speaker 1: This is good to have. It's also very good for 435 00:25:09,960 --> 00:25:13,680 Speaker 1: extracting egg white from egg yolk. Um. Where there's a 436 00:25:13,760 --> 00:25:15,919 Speaker 1: very famous picture that appears in this article of a 437 00:25:15,960 --> 00:25:18,520 Speaker 1: correct egg and a syringe dipping into it. That's like 438 00:25:18,920 --> 00:25:23,800 Speaker 1: the visual icon for molecular astronomy. Yeah. Um. A vacuum 439 00:25:23,840 --> 00:25:27,280 Speaker 1: machine is very important for Suvie cooking, right, Yeah, I 440 00:25:27,280 --> 00:25:29,240 Speaker 1: can't let any water in there, gotta be sealed tight. 441 00:25:29,400 --> 00:25:32,040 Speaker 1: And then there's the gastro vac which is kind of 442 00:25:32,080 --> 00:25:38,280 Speaker 1: like an all in one utility for cooking molecularly. It's 443 00:25:38,280 --> 00:25:41,439 Speaker 1: about five thousand dollars. Yeah, so it's uh, what is it? 444 00:25:41,440 --> 00:25:43,840 Speaker 1: A crock pot vacuum pump and a heating plate all 445 00:25:43,880 --> 00:25:47,520 Speaker 1: in one. Not bad. And then you got liquid nitrogen, 446 00:25:47,760 --> 00:25:50,280 Speaker 1: which is what Blaze loves to work with. Right, and 447 00:25:50,320 --> 00:25:53,720 Speaker 1: we were talking about making um ice cream actually easier 448 00:25:54,119 --> 00:25:59,240 Speaker 1: than creating a colloidal system. UM. You can say, follow 449 00:25:59,280 --> 00:26:01,720 Speaker 1: any recipe for ice cream and you get the ice 450 00:26:01,720 --> 00:26:04,719 Speaker 1: cream mixture already, but before you the step of actually 451 00:26:04,760 --> 00:26:08,040 Speaker 1: processing it, you just pour in some liquid nitrogen and 452 00:26:08,160 --> 00:26:11,320 Speaker 1: you stir it and botta boom, bought a bing. You 453 00:26:11,440 --> 00:26:14,879 Speaker 1: have just created ice cream. It's pretty cool. Yeah. Another 454 00:26:14,920 --> 00:26:17,439 Speaker 1: thing I've seen Blaze do is to get um like 455 00:26:17,520 --> 00:26:20,320 Speaker 1: on a very large serving plate. He'll have a very 456 00:26:20,320 --> 00:26:24,960 Speaker 1: small uh like let's say, almost like in a moose boush, 457 00:26:25,000 --> 00:26:28,600 Speaker 1: like literally one bite, and then he'll have spices sprinkled 458 00:26:28,600 --> 00:26:30,600 Speaker 1: on the plate and he'll at the table. They will 459 00:26:31,320 --> 00:26:34,760 Speaker 1: pour some liquid nitrogen onto the plate and it starts 460 00:26:34,760 --> 00:26:37,520 Speaker 1: at like it's like something out of the Abyss. It 461 00:26:37,520 --> 00:26:39,840 Speaker 1: it stays together and it starts like dancing all over 462 00:26:39,840 --> 00:26:42,919 Speaker 1: the plate and collecting the spice, and so it's a 463 00:26:42,920 --> 00:26:45,240 Speaker 1: clear you know, it looks like vodka or something, but 464 00:26:45,280 --> 00:26:48,080 Speaker 1: it's vodka sailing all over your plate until it's collected 465 00:26:48,119 --> 00:26:52,119 Speaker 1: all the spice into its little sphere. That's very cool. 466 00:26:52,680 --> 00:26:55,840 Speaker 1: Very where was that? I saw YouTube of itne Blaze 467 00:26:55,840 --> 00:26:58,359 Speaker 1: has done it. Okay, very invent of guy and he lives. 468 00:26:58,359 --> 00:27:00,359 Speaker 1: I mean we should have had him in here. Actually, 469 00:27:00,520 --> 00:27:02,360 Speaker 1: he wouldn't have come in here. We could probably get 470 00:27:02,359 --> 00:27:04,359 Speaker 1: in touch with him. All right. Well, Richard Blaze, if 471 00:27:04,359 --> 00:27:07,040 Speaker 1: you're out there and you have a time machine, touch 472 00:27:07,080 --> 00:27:08,560 Speaker 1: with us, because we'd like to have you on. I 473 00:27:08,560 --> 00:27:10,399 Speaker 1: see him walking his dog and his kid all the 474 00:27:10,440 --> 00:27:16,760 Speaker 1: time over now, saw over near the Edgewood Shopping Center. Hi, 475 00:27:16,880 --> 00:27:19,439 Speaker 1: say hi for me next time. Like, how you do 476 00:27:19,520 --> 00:27:22,679 Speaker 1: that thing with that liquid nitrogen? Thing? You do exactly? 477 00:27:23,600 --> 00:27:28,760 Speaker 1: Bengal goat fell over. That's it? You got anything else? Chuck? Uh, Well, 478 00:27:28,800 --> 00:27:32,440 Speaker 1: we should say that if liquid nitrogen seems odd, it's really. 479 00:27:33,280 --> 00:27:37,119 Speaker 1: Blaze likens it to deep frying, except it's cold frying. 480 00:27:37,600 --> 00:27:39,760 Speaker 1: I'm glad you brought that up. Um, there is a 481 00:27:41,119 --> 00:27:44,080 Speaker 1: there is a lot of criticism to molecular astronomy. There's 482 00:27:44,119 --> 00:27:46,800 Speaker 1: also a lot of um explanation to it too, Like 483 00:27:46,840 --> 00:27:52,160 Speaker 1: that right her a teeth once said. We pointed out that, Um, 484 00:27:52,920 --> 00:27:55,719 Speaker 1: you can cook an egg by adding heat to it. 485 00:27:56,280 --> 00:27:59,400 Speaker 1: You can also achieve the same end by adding alcohol 486 00:27:59,520 --> 00:28:03,800 Speaker 1: to it. Really yeah, um, so you know what's the problem, 487 00:28:03,960 --> 00:28:07,359 Speaker 1: especially if you can change the flavor create like something 488 00:28:07,400 --> 00:28:11,080 Speaker 1: new by adding alcohol rather than just cooking. I think, um, 489 00:28:11,280 --> 00:28:14,199 Speaker 1: molecular astronomers kind of think that people who have a 490 00:28:14,240 --> 00:28:16,959 Speaker 1: problem with it are just kind of looking at it 491 00:28:17,040 --> 00:28:19,280 Speaker 1: the wrong way, Like you're still achieving the same thing, 492 00:28:19,359 --> 00:28:22,960 Speaker 1: you're just using a different process or different means. Right. Um, 493 00:28:23,000 --> 00:28:24,359 Speaker 1: I think it's cool. I wouldn't want to eat that. 494 00:28:24,480 --> 00:28:26,480 Speaker 1: You know, it's expensive. For one, if you go to 495 00:28:26,480 --> 00:28:29,160 Speaker 1: one of these restaurants, you're gonna drop some serious cash. 496 00:28:29,760 --> 00:28:33,160 Speaker 1: It's true. But you know, I'm kind of classicists as well. 497 00:28:34,359 --> 00:28:38,840 Speaker 1: No you're not. I don't know egalitarian. I don't want 498 00:28:38,840 --> 00:28:41,400 Speaker 1: to know e multifiers in my food. Oh so you're 499 00:28:41,400 --> 00:28:45,400 Speaker 1: a classist upward not downward. No, I mean I don't 500 00:28:45,400 --> 00:28:50,040 Speaker 1: mean a classicist. I mean a classic I'm into the classics. Well, 501 00:28:50,080 --> 00:28:54,240 Speaker 1: you went right from like very expensive meals into class that. 502 00:28:54,600 --> 00:28:57,360 Speaker 1: I didn't realize you were, sorry, and what's sad? As 503 00:28:57,400 --> 00:28:59,880 Speaker 1: you said it correctly, I just assumed you meant classes. 504 00:29:00,240 --> 00:29:03,680 Speaker 1: Now Yeah, I'm all confused. Now, yeah, me too. So 505 00:29:03,800 --> 00:29:06,600 Speaker 1: that's it from Molecular Gastronomy. If you want to learn more, 506 00:29:07,160 --> 00:29:09,960 Speaker 1: um including a list of some of the churches of 507 00:29:10,040 --> 00:29:12,640 Speaker 1: molecular astronomy around the world. If you can type in 508 00:29:12,760 --> 00:29:16,880 Speaker 1: molecular gastronomy in the handy search bart how Stuff works 509 00:29:16,920 --> 00:29:20,040 Speaker 1: dot Com and will pull up a great article. And uh, now, 510 00:29:20,080 --> 00:29:24,760 Speaker 1: of course we've just traped innocently into the forest of 511 00:29:25,000 --> 00:29:29,400 Speaker 1: listener mail. That's right, Josh, And this is a sad one. 512 00:29:29,800 --> 00:29:34,000 Speaker 1: No jokes on this one, because we have lost a 513 00:29:34,040 --> 00:29:37,560 Speaker 1: listener sadly, and her friend Amanda wrote us to tell 514 00:29:37,640 --> 00:29:40,120 Speaker 1: us about it. Uh, hi, guys and Jerry, hope you're 515 00:29:40,160 --> 00:29:42,840 Speaker 1: keeping well. I am, unfortunately the bear or bad news 516 00:29:43,120 --> 00:29:45,120 Speaker 1: one of stuff you should know as big as fans. 517 00:29:45,720 --> 00:29:49,760 Speaker 1: Lynn Volos passed away from a particularly virulent cancer a 518 00:29:49,800 --> 00:29:53,240 Speaker 1: few days ago. And I think we got this letter 519 00:29:53,320 --> 00:29:57,440 Speaker 1: last week's so mid March. My friendship with Lynn epitomize 520 00:29:57,480 --> 00:30:00,040 Speaker 1: all that is new in this century. I was a 521 00:30:00,000 --> 00:30:03,320 Speaker 1: all time student with no money, needed some entertainment in 522 00:30:03,360 --> 00:30:06,080 Speaker 1: the evenings in early two thousand one, and I had 523 00:30:06,080 --> 00:30:08,280 Speaker 1: just read a book that delighted me. The publisher set 524 00:30:08,360 --> 00:30:10,960 Speaker 1: up a message board, so off I went and joined 525 00:30:10,960 --> 00:30:13,320 Speaker 1: a rabble rousing community of women from all over the world. 526 00:30:13,920 --> 00:30:16,080 Speaker 1: Lynn was one of the first to welcome me, and 527 00:30:16,120 --> 00:30:19,000 Speaker 1: in the ensuing decade would often give me the keys 528 00:30:19,040 --> 00:30:20,880 Speaker 1: to the bus, so to speak, when she was away 529 00:30:20,960 --> 00:30:23,920 Speaker 1: or indisposed to keep the peace. Because you see, Lynn 530 00:30:24,080 --> 00:30:26,520 Speaker 1: was a peacemaker. She must have seen in me a 531 00:30:26,520 --> 00:30:29,760 Speaker 1: glimmer of her ability to relax frayed nerves, bring people 532 00:30:29,760 --> 00:30:32,760 Speaker 1: together in crisis and joy, and be a center of 533 00:30:32,800 --> 00:30:35,600 Speaker 1: calm and still water during many of the storms we 534 00:30:35,640 --> 00:30:39,000 Speaker 1: have weathered individually and as a community. Lynn lived a 535 00:30:39,000 --> 00:30:41,640 Speaker 1: life that I doubt many of us could imagine. She 536 00:30:41,720 --> 00:30:44,840 Speaker 1: discovered her true self later in life and moved from 537 00:30:44,840 --> 00:30:46,600 Speaker 1: the Deep South to the Northeast to be with her 538 00:30:46,680 --> 00:30:50,400 Speaker 1: darling Nikki. Facing hardships from the life to which she 539 00:30:50,440 --> 00:30:53,280 Speaker 1: had given so much, Lynn gave more as a mother 540 00:30:53,320 --> 00:30:56,440 Speaker 1: to Jessica and Becca, a beloved auntie, as a caregiver 541 00:30:56,520 --> 00:30:59,520 Speaker 1: to seniors and special needs kids, and to her wonderful 542 00:30:59,560 --> 00:31:02,920 Speaker 1: animals gave her so much happiness. Just a short time ago, 543 00:31:03,040 --> 00:31:05,880 Speaker 1: Lynn was diagnosed with cancer, and with the bravest of faces, 544 00:31:05,880 --> 00:31:08,160 Speaker 1: she fought on until she could no longer. I never 545 00:31:08,200 --> 00:31:10,640 Speaker 1: met Lynn in life actually, but I cannot imagine the 546 00:31:10,680 --> 00:31:12,600 Speaker 1: last ten years of my life without her in it. 547 00:31:13,040 --> 00:31:15,120 Speaker 1: Not only have I lost a friend, our community has 548 00:31:15,160 --> 00:31:17,920 Speaker 1: lost a beloved presence. And Stuff you should Know is 549 00:31:17,960 --> 00:31:20,960 Speaker 1: minus one evangelists who got a treat with her last 550 00:31:21,000 --> 00:31:24,200 Speaker 1: almost hour long show last week. Lynn love stuff you 551 00:31:24,200 --> 00:31:26,920 Speaker 1: should know. I think more for the rational, measured and 552 00:31:26,960 --> 00:31:31,240 Speaker 1: well balanced way you all present information without judgment and controversy. 553 00:31:31,800 --> 00:31:33,600 Speaker 1: So many traits that you all share with Lynn, and 554 00:31:33,600 --> 00:31:36,120 Speaker 1: I will think of her whenever I hear Hey, welcome 555 00:31:36,160 --> 00:31:38,640 Speaker 1: to the podcast. I'm Josh Clark and with me as 556 00:31:38,680 --> 00:31:43,560 Speaker 1: always as Charles W. Chuck Bryant, as always your friend Amanda. 557 00:31:44,040 --> 00:31:46,480 Speaker 1: Very sad and it is sad. Thank you, Amanda. And 558 00:31:46,480 --> 00:31:48,600 Speaker 1: I asked Amanda if there was any kind of charity 559 00:31:48,640 --> 00:31:51,280 Speaker 1: that her family might want us to mention, and she 560 00:31:51,320 --> 00:31:54,240 Speaker 1: said yes, and she wrote her family and said that, um, 561 00:31:54,320 --> 00:31:56,479 Speaker 1: if any was moved by this, that you can make 562 00:31:56,520 --> 00:31:59,800 Speaker 1: a donation to the Animal Rescue Fund of Mississippi at 563 00:31:59,840 --> 00:32:05,040 Speaker 1: the b WW dot A, r f M S dot com. 564 00:32:05,080 --> 00:32:07,800 Speaker 1: So a great charity as well. Uh well, thank you 565 00:32:07,800 --> 00:32:10,520 Speaker 1: again Amanda for letting us know and rest in peace. 566 00:32:10,640 --> 00:32:14,920 Speaker 1: Lyns Volos um. Although we never knew you, we were 567 00:32:14,960 --> 00:32:17,280 Speaker 1: glad you listened to us. Thank you for listening. Part 568 00:32:17,280 --> 00:32:19,080 Speaker 1: of the part of the stuff You know family for sure, 569 00:32:19,160 --> 00:32:21,959 Speaker 1: and we hope that you can still get us wherever 570 00:32:22,040 --> 00:32:26,000 Speaker 1: you are, wherever you may be. If you want to 571 00:32:26,080 --> 00:32:30,000 Speaker 1: let us know about something good, something sad, something neutral, 572 00:32:30,240 --> 00:32:31,960 Speaker 1: we always want to hear it. You can send it 573 00:32:32,000 --> 00:32:35,920 Speaker 1: in an email to Stuff Podcast at how stuff works 574 00:32:36,040 --> 00:32:42,720 Speaker 1: dot com. For moral on this and thousands of other topics, 575 00:32:42,800 --> 00:32:45,240 Speaker 1: visit how stuff works dot com. To learn more about 576 00:32:45,240 --> 00:32:48,080 Speaker 1: the podcast. Click on the podcast icon in the upper 577 00:32:48,160 --> 00:32:51,320 Speaker 1: right corner of our homepage. The house Stuff Works iPhone 578 00:32:51,320 --> 00:32:57,440 Speaker 1: app has a ride. Download it today on iTunes. Brought 579 00:32:57,480 --> 00:33:00,680 Speaker 1: to you by the reinvented two thousand twelve Camray. It's ready, 580 00:33:00,840 --> 00:33:01,200 Speaker 1: are you