WEBVTT - How Molecular Gastronomy Works 0:00:00.280 --> 0:00:02.840 Brought to you by the reinvented two thousand twelve camera. 0:00:03.160 --> 0:00:07.560 It's ready. Are you welcome to Stuff You Should Know 0:00:08.160 --> 0:00:16.400 from House Stuff Works dot Com? Hey, and welcome to 0:00:16.440 --> 0:00:19.000 the podcast. I'm Josh Clark with me as always is 0:00:19.120 --> 0:00:22.480 Charles W. Chuck Bryant, and that makes this stuff you 0:00:22.560 --> 0:00:28.720 should Know the podcast for now. What kind of intro 0:00:28.880 --> 0:00:31.520 is kind of curious And to those of you out there, 0:00:31.560 --> 0:00:35.680 I often sit with bated breath, not often always and think, 0:00:35.680 --> 0:00:38.840 what's Josh got for me? Obvioush you hadn't just built 0:00:38.880 --> 0:00:41.600 that up because this is it's not really a particularly 0:00:41.640 --> 0:00:46.440 special We've done three d s and I'd say three 0:00:46.520 --> 0:00:50.160 hundred or more of them have been very interesting that many. 0:00:50.240 --> 0:00:53.440 Huh sure, well, and to heck with it. Um, I'm 0:00:53.479 --> 0:00:56.160 just gonna wrap on this one. Okay, alright, Chuck. You 0:00:56.160 --> 0:01:01.800 remember when we went to flip Burger Yeah, okay, Central Blaze. Yes, 0:01:01.920 --> 0:01:05.440 Richard Blade. Um, he is an excellent chef. He has 0:01:05.480 --> 0:01:08.319 not only flipped Burger boutique here in Atlanta. I think 0:01:08.319 --> 0:01:10.400 he's got a second one that just opened, was about 0:01:10.400 --> 0:01:13.199 to open. Yeah. And he's a Richard's a top chef guy. 0:01:13.760 --> 0:01:17.000 He's a winner. Right. No, he actually, um, he's head 0:01:17.040 --> 0:01:19.840 a winning personality. Yeah, he and he will admit that 0:01:19.880 --> 0:01:23.160 he choked on his season because he's clearly the best 0:01:23.240 --> 0:01:24.920 chef and he just kind of choked at the end, 0:01:25.120 --> 0:01:27.800 which is not a very blazing thing to do because 0:01:27.840 --> 0:01:30.080 he's pretty money. Well, we know a lot about choking. 0:01:30.120 --> 0:01:32.880 People send us emails about them choking. Yeah, and he's 0:01:32.920 --> 0:01:35.600 now on which I'm watching now, the Top Chef All 0:01:35.600 --> 0:01:39.520 Stars and as well as of now he is will 0:01:39.600 --> 0:01:41.640 probably resolved by the time this comes out. But now 0:01:41.640 --> 0:01:44.240 he's one of the top three. Okay, he's in the 0:01:44.240 --> 0:01:47.160 final three. Well, who else is on there? Uh, it's 0:01:47.240 --> 0:01:49.200 it's a lot of the second place finishers from all 0:01:49.240 --> 0:01:54.160 the years. Yeah, I mean tough competition. Um okay. Well, 0:01:55.240 --> 0:01:57.800 I should also say to anybody out there whoever is 0:01:57.800 --> 0:02:00.120 thinking of coming to Atlanta, UM, a lot of the 0:02:00.120 --> 0:02:02.520 stuff you should know. Listeners email us right and they 0:02:02.560 --> 0:02:05.040 say where should I go eat? Every single time we 0:02:05.160 --> 0:02:08.440 recommend Flip. Yeah, it's fun place, it's awesome, but the 0:02:08.440 --> 0:02:12.680 food is just amazing. I also strongly recommend the Awsobuco Burger. Right, 0:02:13.480 --> 0:02:17.760 awesome stuff. Anyway, Chuck, you've had the crispy cream milkshake. 0:02:17.880 --> 0:02:19.960 I know you have. I've watched you drink it. Right. 0:02:20.800 --> 0:02:23.959 Did you notice when it came out it was steaming. 0:02:24.560 --> 0:02:28.640 Although it was piping cold, it was steaming. And the 0:02:28.680 --> 0:02:31.720 reason it was steaming is because Richard Blaze, as his way, 0:02:31.880 --> 0:02:35.320 had just injected a bunch of nitrous oxide into it. 0:02:36.000 --> 0:02:38.480 And he did that to basically fluff it and I 0:02:38.520 --> 0:02:42.120 believe to also chill it very quickly, which are both 0:02:42.280 --> 0:02:49.280 very um their hallmarkian of molecular gastronomy, which coincidentally is 0:02:49.320 --> 0:02:53.440 what we're podcasting about today. That's right, Josh, molecular gastronomy, 0:02:53.560 --> 0:02:55.760 which is Uh, let's go ahead and just give a 0:02:55.840 --> 0:03:00.400 quick history here. Uh, there was a guy name while 0:03:00.440 --> 0:03:03.600 there still is. A guy's name is her Vats. Yeah, 0:03:03.639 --> 0:03:05.880 he's very active still. He still has a has a 0:03:05.880 --> 0:03:08.600 blog into website going. In the nineteen eighties, he was 0:03:08.680 --> 0:03:12.040 a physical chemist and he was working on a soufle 0:03:12.240 --> 0:03:14.920 in his kitchen and it was a cheese souffle and 0:03:14.919 --> 0:03:18.760 the recipe um had very strict instruction said to yolks, 0:03:18.800 --> 0:03:21.960 egg yolks at a time. He said, yeah, we'll put 0:03:22.040 --> 0:03:25.480 in for egg yolks. I'm a I'm a chemist chemist 0:03:25.520 --> 0:03:29.200 and it failed big time, as this souffle is apt 0:03:29.280 --> 0:03:31.840 to do. And he said, you know what, this is 0:03:31.880 --> 0:03:35.200 really interesting. I've been follow those instructions even though they're 0:03:35.200 --> 0:03:39.000 the right ingredients were we're put in the recipe and 0:03:39.080 --> 0:03:41.800 it flopped. So let me start studying this. And he 0:03:41.800 --> 0:03:45.920 started doing this with more dishes. The scientific study of 0:03:46.000 --> 0:03:49.520 food preparation very systematic. He said, I think I'm onto 0:03:49.560 --> 0:03:53.440 something here. Uh. Partnered with a guy named Nicholas Curtie 0:03:54.120 --> 0:03:58.800 who was an emeritus professor. Did that too or is 0:03:58.840 --> 0:04:02.160 that a mistake? And atist professor emeritus? Is that a title? 0:04:02.720 --> 0:04:05.120 I could see it being a title at Oxford? Okay, 0:04:05.160 --> 0:04:08.000 So he was at Oxford and he was another physical 0:04:08.040 --> 0:04:13.160 scientists and they launched together molecular gastronomy. They originally called 0:04:13.200 --> 0:04:18.080 it molecular and Physical gastronomy, and that was a very 0:04:18.160 --> 0:04:20.240 new thing at the time. This is very new discipline 0:04:20.279 --> 0:04:23.400 in cooking, it was, and and basically the the there's 0:04:23.480 --> 0:04:27.200 kind of two bases of molecular gastronomy. It's number one. 0:04:27.240 --> 0:04:32.080 It's debunking myths, like there's so many Old wives tales 0:04:32.080 --> 0:04:36.320 surrounding cooking, right which like, for example, um adding olive 0:04:36.360 --> 0:04:41.159 oil to boiling water that you're cooking pasta and that 0:04:41.279 --> 0:04:44.720 still separated. It's just bunk. It is bunk. The reason 0:04:44.720 --> 0:04:46.960 why it's bunk is because oil and water don't mix. 0:04:47.000 --> 0:04:49.039 Even when you're boiling at the oil floats at top, 0:04:49.440 --> 0:04:52.200 the noodles are down below that, and it's doing absolutely nothing. 0:04:53.040 --> 0:04:54.919 What you should actually do is that a little bit 0:04:54.960 --> 0:04:58.200 of vinegar, like white wine vinegar, apple cider vinegar, just 0:04:58.279 --> 0:05:01.479 a little bit, because that at actually does keep posta 0:05:01.560 --> 0:05:04.440 from sticking to itself. And one of the points of 0:05:04.440 --> 0:05:08.559 molecular gastronomy is getting to the actual truth of does 0:05:08.600 --> 0:05:11.919 something work, yes or no. If it doesn't, we should 0:05:11.920 --> 0:05:14.400 broadcast that it doesn't work with people you know, don't 0:05:14.400 --> 0:05:17.160 feel like chumps, right, that's right, or waste time and 0:05:17.520 --> 0:05:21.560 money and effort. And if it does work, why and 0:05:21.640 --> 0:05:26.680 why is explained on a scientific level. That's molecular gastronomy. 0:05:26.680 --> 0:05:29.560 It's right. He began looking at the physics and chemistry 0:05:29.600 --> 0:05:32.960 of the preparation of food, and he organized the first 0:05:33.000 --> 0:05:38.680 international Workshop on Molecular and Physical gastronomy and presented the 0:05:38.680 --> 0:05:43.680 first doctorate in that field at the University of palis In. Yeah, 0:05:43.760 --> 0:05:46.719 which is pretty huge because he created a brand new 0:05:46.800 --> 0:05:51.039 field and within like a decade or so, they're handing 0:05:51.080 --> 0:05:53.919 out PhDs in it. Yeah. Well it didn't substantial. It 0:05:53.960 --> 0:05:56.400 was substantial, but it didn't catch on like wildfire wasn't 0:05:56.520 --> 0:05:59.920 super popular at first. No, and actually it was very 0:06:00.040 --> 0:06:05.680 um um shunned conversial. Yeah. Well, because chefs are all 0:06:05.680 --> 0:06:07.560 about cooking with the soul and cooking with love, and 0:06:07.560 --> 0:06:09.400 all of a sudden there was a sky these two 0:06:09.440 --> 0:06:12.360 guys that were breaking it down to the molecular level 0:06:12.400 --> 0:06:14.680 and kind of taking all the fun out of it 0:06:14.720 --> 0:06:17.599 to some people's in some people's opinion, right, And and 0:06:17.760 --> 0:06:20.960 as you said, it's soulful, it's artistic cooking is when 0:06:21.000 --> 0:06:25.760 you apply science to art, it loses something intangible but 0:06:25.920 --> 0:06:30.480 very important. Um. But on the other hand, molecular gastronomy 0:06:30.480 --> 0:06:34.640 has been able to produce things like snail porridge. You 0:06:34.680 --> 0:06:37.320 want to read the quote, Actually I don't have that 0:06:37.400 --> 0:06:40.640 to you. I do. Um one one eater of the 0:06:40.680 --> 0:06:45.920 snail porridge. Wow, what just happened to me? And um 0:06:45.960 --> 0:06:50.960 of snail porridge described it as quote successively savory sweet 0:06:51.279 --> 0:06:57.520 snailey crunchy and tart ellips nothing less than magical. That's 0:06:57.560 --> 0:07:02.599 pretty substantial for for snail porridge. And with snail porridge 0:07:02.680 --> 0:07:05.520 or with molecular gastronomy, you can come up with dishes 0:07:05.560 --> 0:07:08.440 like snail porridge which no one would ever have thought 0:07:08.440 --> 0:07:12.520 of creating. Um, and you can also make it perfect 0:07:13.200 --> 0:07:16.200 nothing less than magical every single time. Yeah, which is 0:07:16.320 --> 0:07:18.400 that kind of precision is good when you're a chef 0:07:18.440 --> 0:07:21.160 because one of the keys to a successful restaurant is consistency. 0:07:21.240 --> 0:07:24.120 But early on it got a lot of criticism because 0:07:25.120 --> 0:07:27.360 a lot of chefs didn't find it was accessible to 0:07:27.680 --> 0:07:30.680 your average home chef and they think not yeah, they 0:07:30.680 --> 0:07:35.640 think to be a successful uh discipline then because Julia Child, 0:07:35.920 --> 0:07:39.320 for instance, she was a talented cook and chef, but 0:07:39.520 --> 0:07:41.320 she didn't really hit it big until she put out 0:07:41.320 --> 0:07:44.240 that book. She was nothing that everyone wanted in their kitchen, 0:07:44.440 --> 0:07:46.640 right and Chuck, while we're talking about books, we should 0:07:46.680 --> 0:07:49.080 probably give a shout out to Liz Um, who's the 0:07:49.080 --> 0:07:52.200 stuff you should know a listener um and who runs 0:07:52.360 --> 0:07:55.560 a little bit sweets l I D D A B 0:07:55.840 --> 0:07:59.480 I T S W E E T S dot com. Yeah, 0:07:59.480 --> 0:08:02.280 we plugged her before in her awesome. Cha. Yes, and 0:08:02.320 --> 0:08:05.080 I think it's been a little since we've got some chocolates. Frankly, yeah, 0:08:05.080 --> 0:08:06.960 I think it's about time for a little uh what's 0:08:06.960 --> 0:08:11.400 it called pala? Yeah? Um. She gave us her Ve 0:08:11.560 --> 0:08:16.600 Teases book, Molecular Gastronomy Exploring the Science of Flavor, right, 0:08:16.760 --> 0:08:22.240 and um, I've had it since June of last year, 0:08:22.480 --> 0:08:25.200 almost a year, and I've read the first entry. But 0:08:25.360 --> 0:08:28.200 we have the book thanks to her and she she 0:08:28.360 --> 0:08:30.200 gave us the book to kind of grease the wheels 0:08:30.200 --> 0:08:33.000 toward a molecular Gastronomy podcast. So here it is. It's 0:08:33.280 --> 0:08:37.840 almost a year late. So to wrap up the history 0:08:38.080 --> 0:08:40.880 her a Teases partner and starting up this new discipline, 0:08:41.040 --> 0:08:45.040 Nicholas Curty passed away her a uh then changed it 0:08:45.080 --> 0:08:48.240 to just molecular gastronomy, dropped the physical part. I think 0:08:48.280 --> 0:08:50.560 that's very honorable that he waited until the guy died, 0:08:50.600 --> 0:08:53.120 and I was like, I'm getting rid of this part. Well, 0:08:53.120 --> 0:08:56.040 he didn't call it tse and gastronomy. No. He seems 0:08:56.040 --> 0:08:59.679 like a pretty cool dude, so uh. He also loosened 0:08:59.720 --> 0:09:03.240 his um viewpoint a little bit on pure science and said, 0:09:03.240 --> 0:09:04.440 you know what, there is a lot of art and 0:09:04.480 --> 0:09:06.679 soul involved, and so let's just say it's art and 0:09:06.760 --> 0:09:09.520 science and not one or the other. And it's um quote, 0:09:09.559 --> 0:09:14.240 the art and science of selecting, preparing, serving, and most 0:09:14.280 --> 0:09:18.120 importantly to me, enjoying food. That's right, because you can 0:09:18.160 --> 0:09:21.040 get to a point where you're no longer enjoying food. 0:09:21.360 --> 0:09:27.200 The definition of of gastronomy was the art of selecting, preparing, serving, 0:09:27.200 --> 0:09:29.680 and enjoying food. And a lot of people worried when 0:09:29.720 --> 0:09:33.560 molecular was added to gastronomy that it was going to 0:09:33.640 --> 0:09:36.080 take out the last part. It's not fun when you 0:09:36.120 --> 0:09:39.280 apply science to it. But he managed to um combine 0:09:39.320 --> 0:09:43.160 the two and since then there's a whole just slew 0:09:43.480 --> 0:09:46.400 of really talented chefs out there working in this field. 0:09:46.440 --> 0:09:48.720 That's right. And it's delicious food too. I mean it 0:09:48.720 --> 0:09:52.079 looks funny and looks interesting and different, but it's it's 0:09:52.080 --> 0:09:55.320 also yummy. It wouldn't be around at fifty plate if 0:09:55.360 --> 0:09:57.600 it wasn't yummy. Just because you can make a cube 0:09:57.600 --> 0:10:00.800 out of mayonnaise doesn't mean we're gonna eat. It's still 0:10:00.800 --> 0:10:03.800 gotta taste like good mayonnaise, right, And if you're gonna 0:10:03.920 --> 0:10:06.840 call something snail porridge because it's made out of snail, 0:10:07.320 --> 0:10:09.760 you have better taste. Kid, who was that? Nothing less 0:10:09.800 --> 0:10:13.280 than his recipe? That was? Was it? Wild Frame? I 0:10:13.280 --> 0:10:14.800 don't know. I know you're a big fan of his, 0:10:14.840 --> 0:10:16.920 aren't you. Yeah? And I haven't been to w D fifty, 0:10:16.960 --> 0:10:18.760 but next time we're we're in New York, dude, we 0:10:18.760 --> 0:10:22.920 should go. Okay, for sure? He makes a s that 0:10:23.000 --> 0:10:26.600 length the ice cream bagels, Yeah, it's amazing and it's 0:10:26.679 --> 0:10:29.760 it's it looked like little bagel halves, but their bagel 0:10:29.800 --> 0:10:33.000 flavored ice cream made into the shape of a bagel 0:10:33.080 --> 0:10:37.120 and then dust like an airbrush to to give it 0:10:37.160 --> 0:10:41.080 the shading an appearance of being toasted. It's pretty crazy something. Alright, 0:10:41.080 --> 0:10:46.840 So let's talk is heston blue menhal was the snail porridge? Alright, 0:10:46.920 --> 0:10:50.000 Let's talk chemistry for a second. If you're a chemistr 0:10:50.000 --> 0:10:53.440 you're gonna classify matter into one of three things. It's 0:10:53.480 --> 0:10:55.480 going to be an element, a compound, or a mixture. 0:10:55.960 --> 0:10:58.480 Element can't be broken down any further because it's like 0:10:58.520 --> 0:11:02.800 oxygen or hydrogen. Sure compound is let's say oxygen and 0:11:02.920 --> 0:11:09.240 hydrogen water salt. That's a compound, and they are actually 0:11:09.280 --> 0:11:13.400 chemically uh combined, but they have properties that are separate 0:11:13.400 --> 0:11:17.480 and distinct from their components. That's the constituents right right. 0:11:17.520 --> 0:11:19.360 And then you have a mixture, which is when you 0:11:19.400 --> 0:11:22.840 combine substances that are not held together chemically and they 0:11:22.840 --> 0:11:27.080 can be separated by physical means like filtering something, right, 0:11:27.960 --> 0:11:31.880 And then that's that's pretty basic stuff, right, chemistry On 0:11:31.920 --> 0:11:35.280 the one um one of now we start to kind 0:11:35.280 --> 0:11:40.360 of get into um, molecular gastronomy's interest in chemistry, like 0:11:40.400 --> 0:11:42.720 all of that is is taken into account of course, 0:11:43.120 --> 0:11:47.720 but um, we get to colloids. And once we reach colloids, 0:11:47.720 --> 0:11:50.640 which we just have, we really have entered the realm 0:11:50.679 --> 0:11:54.360 of molecular gastronomy and food. And a colloid is basically 0:11:54.360 --> 0:11:57.960 a mixture of to two substances that are um. They're 0:11:58.000 --> 0:12:00.880 dispersed but not dissolved in one another, and they can 0:12:00.920 --> 0:12:03.720 actually be of two different phases or states. So you 0:12:03.720 --> 0:12:07.959 remember there's three phases of matter, technically four which is plasma, remember, 0:12:08.679 --> 0:12:11.800 which is liquid so hot it behaves like a gas. Um. 0:12:11.880 --> 0:12:15.240 But I don't think they've entered that field with molecular 0:12:15.280 --> 0:12:19.040 gastronomy yet where they use plasma probably like trying to 0:12:19.040 --> 0:12:22.480 search that out. He's like plasma huh. Um, that's gas, 0:12:22.559 --> 0:12:26.760 liquid and solid, right, and you can um introduce one 0:12:26.800 --> 0:12:30.280 into the other, uh and create something new. So, for example, 0:12:30.320 --> 0:12:33.959 if you introduce gas, you disperse it into a liquid, 0:12:34.080 --> 0:12:37.520 you're gonna get what's called foam, for example, whipped cream 0:12:37.840 --> 0:12:42.040 or beer foam. Or if you're Marcel from Top Chef, 0:12:42.160 --> 0:12:45.320 he'll put a foam on anything and everything. I like 0:12:45.720 --> 0:12:49.000 a nice egg wash on some drinks. It's just like 0:12:49.080 --> 0:12:52.760 egg white. It becomes emulsified and turns foamy. Yeah, you're 0:12:52.800 --> 0:12:57.320 into the cocktails. Oh yeah, I'm into pouring whiskey onto ice. 0:12:57.840 --> 0:13:00.720 I like that too. Yeah. I I've to make Manhattan 0:13:00.720 --> 0:13:03.439 for you sometime. Man I have mastered it. Oh yeah, 0:13:03.520 --> 0:13:05.160 I had a fancy cocktail the other night at some 0:13:05.200 --> 0:13:07.560 place and it was it was fine, but it's just like, 0:13:07.559 --> 0:13:08.920 why are you putting all this stuff on top of 0:13:08.960 --> 0:13:13.360 the whiskey. In the end, it's not for me you. 0:13:13.600 --> 0:13:16.280 I will change your mind with my Manhattan. Remember that 0:13:16.360 --> 0:13:19.760 cocktail that youmy had it uh momo fuco. That tasted 0:13:19.800 --> 0:13:23.360 like a sweat sock. It was um, it was like 0:13:23.440 --> 0:13:28.040 the mustard whiskey. It was a mustard whiskey drink with 0:13:28.080 --> 0:13:31.560 a pretzel stir. And it sounded really intriguing and awesome 0:13:31.600 --> 0:13:34.240 on the venue. But it did. It tasted like not 0:13:34.360 --> 0:13:37.440 only like an old sweaty gym sock, but one that 0:13:37.440 --> 0:13:39.880 that was taken off a foot that had some sort 0:13:39.920 --> 0:13:42.800 of effective. It was so growth and you guys are adventurous. 0:13:42.840 --> 0:13:44.520 But both of you are like, no, I can't drink this. 0:13:44.640 --> 0:13:47.160 I'm sorry, David Change, Yeah, but MoMA Fuco is awesome. 0:13:47.160 --> 0:13:50.000 We don't want to downgrade that place, agreed, all right, 0:13:50.320 --> 0:13:52.360 So I don't think we can. We're not in any 0:13:52.400 --> 0:13:57.760 kind of position to downgrade moment exactly. So Cloydal systems, Josh, 0:13:57.800 --> 0:14:00.600 like you said, of all two phases uma some liquid 0:14:00.840 --> 0:14:03.840 or solid in liquid, but when you're talking about food prep, 0:14:04.320 --> 0:14:07.440 a lot of times there's more than two phases. And 0:14:07.520 --> 0:14:11.520 that is called a complex dispersed system, that kind of 0:14:11.600 --> 0:14:14.959 Coydal system because there's more than two. And this is 0:14:14.960 --> 0:14:17.320 where it gets a little like mind numbing to me, 0:14:17.400 --> 0:14:21.080 because t said, you know what, let me create a 0:14:21.080 --> 0:14:27.640 little shorthand for CDs by um describing these complex systems 0:14:28.240 --> 0:14:34.240 through abbreviations phases letters representing ah the size of the 0:14:34.280 --> 0:14:37.720 molecules and what ingredients you're working with, and basically break 0:14:37.720 --> 0:14:40.720 down a recipe into what looks like a math equation, right. 0:14:40.960 --> 0:14:43.160 And I mean the fact that he created a shorthand 0:14:43.160 --> 0:14:45.960 for CDs kind of suggests how important it is to 0:14:46.080 --> 0:14:49.920 molecular gastronomy to to basically create these kind of new 0:14:49.960 --> 0:14:54.440 and radical textures and shapes and things like that. Um, 0:14:54.480 --> 0:14:58.920 but yeah, it's a uh for example, the I'm gonna 0:14:58.920 --> 0:15:02.560 see if I can describe it's okay, good luck, but um, 0:15:02.680 --> 0:15:08.960 the the CDs shorthand for ioli right, just basically mayonnaise. Yeah, 0:15:08.960 --> 0:15:13.400 but it with garlic and lemon and um olive oil. Um, 0:15:13.440 --> 0:15:19.080 it's it's oh times tend to the negative fifth common 0:15:19.200 --> 0:15:23.240 tend to the negative four divided by W times D, 0:15:23.800 --> 0:15:27.560 which is greater than six times seven to the negative seventh. 0:15:27.680 --> 0:15:31.720 That's an actual sort of shorthanded recipe, it is. And frankly, um, 0:15:31.840 --> 0:15:34.680 I I can't make heads or tails of it. I 0:15:34.760 --> 0:15:37.680 know that the O and the W stands for oil 0:15:37.720 --> 0:15:39.920 and water, and the fact that there's a forward slash 0:15:40.000 --> 0:15:43.600 or a division sign means that the oil is dispersed 0:15:43.680 --> 0:15:46.760 into the water rather than the water dispersed into the oil. 0:15:47.200 --> 0:15:49.080 And then the numbers like tend to the negative five 0:15:49.200 --> 0:15:52.480 or tend to the negative four. Those are shorthand for 0:15:52.640 --> 0:15:56.400 the size of the particles in that are that are 0:15:56.400 --> 0:15:59.040 meant to be introduced into this. So really, if you're 0:15:59.080 --> 0:16:02.600 her Vets or somebody her Vetis has explicitly sat down 0:16:02.680 --> 0:16:04.600 over the course of five years and explain this to 0:16:05.200 --> 0:16:07.120 you could look at this and be like, oh, well, yeah, 0:16:07.160 --> 0:16:09.440 there's ioli right there, and I know exactly how to 0:16:09.520 --> 0:16:12.040 make this and how to make it every time. And 0:16:12.680 --> 0:16:15.880 the the surprising thing, don't forget her Vets is not 0:16:15.960 --> 0:16:19.920 a chef. This whole thing started with a failure of 0:16:20.360 --> 0:16:26.400 to make sufflay. He's a physical chemist, right um. He 0:16:26.800 --> 0:16:30.480 what he came up with stands up across the board. Um. 0:16:30.760 --> 0:16:34.360 There are literally hundreds of different sauces in the French 0:16:34.440 --> 0:16:37.920 pantheon of cooking. He managed to figure out that with 0:16:38.000 --> 0:16:44.360 his CDs shorthand, this colloidal dispersion system shorthand, right um, 0:16:44.760 --> 0:16:47.960 he can he can basically categorize him and I think 0:16:47.960 --> 0:16:53.280 to twenty four different groups, three different groups, hundreds boiled 0:16:53.280 --> 0:16:55.760 down in twenty three different groups, and you can make 0:16:55.800 --> 0:16:59.240 new sauces by going backwards. And that's one of the 0:16:59.240 --> 0:17:02.800 exciting things about it is they're sort of reinventing classic 0:17:02.840 --> 0:17:05.600 recipes many times, and we should mention it too. I 0:17:05.640 --> 0:17:08.080 kind of walked over this. UM. One of the most 0:17:08.119 --> 0:17:13.280 familiar complex dispersed systems that you know of is ice cream. Yeah, 0:17:13.359 --> 0:17:16.600 because ice cream is actually very complex. It's um solid, 0:17:17.240 --> 0:17:20.240 which is milk fat and milk protein liquid which is water, 0:17:20.440 --> 0:17:23.800 and gas air because you whip air through it as 0:17:23.840 --> 0:17:27.199 you're chilling it, and in at least two colloidal states. 0:17:27.200 --> 0:17:29.720 So ice cream is a lot more complex than you 0:17:29.800 --> 0:17:34.840 might think. Yes, and delicious, yes, But and we'll see 0:17:34.960 --> 0:17:38.640 later on. Molecular gastronomists have figured out how to make 0:17:38.960 --> 0:17:43.719 that very complex delicacy in a very easy way ablaze 0:17:43.800 --> 0:17:49.760 with his liquid nitrogen. So chuck, UM. We have an 0:17:49.760 --> 0:17:52.760 idea now that you can apply what looks like math, 0:17:53.320 --> 0:17:57.640 which is really just shorthand to cooking for molecular gastronomy. UM. 0:17:57.680 --> 0:18:01.159 Other molecular astronomers have come up with basically new ways 0:18:01.240 --> 0:18:04.800 of preparing or presenting food right, Yes, big time, and 0:18:04.800 --> 0:18:07.640 there's some some are bigger than others, some are more 0:18:07.720 --> 0:18:12.840 buzzwords than others. UM like, uh, suvied cooking very popular 0:18:12.960 --> 0:18:16.840 these days. Suvied is when you take um, sometimes it's 0:18:16.840 --> 0:18:20.680 some meat, sometimes it's vegetables, uh, and you um put 0:18:20.720 --> 0:18:23.359 it in bag with its spices that you want, and 0:18:23.400 --> 0:18:25.880 you vacuum seal it, get every single bit of air out, 0:18:26.280 --> 0:18:29.400 and then you cook that bag of you know it's 0:18:29.440 --> 0:18:31.840 something that won't melt. Obviously, you cook the bag with 0:18:31.880 --> 0:18:34.359 the food in it in a water bath that's a 0:18:34.480 --> 0:18:38.160 very steady temperature, but never boiling. It's not like rice 0:18:38.200 --> 0:18:41.040 serrouni that you're boiling a little more complex than that. 0:18:41.320 --> 0:18:43.560 It's generally a very low temperature. So like if you're 0:18:43.560 --> 0:18:45.879 gonna cook meat, you put it in about a hundred 0:18:45.880 --> 0:18:50.600 and forty degrees and you cook it for uh yeah, thirty. 0:18:50.680 --> 0:18:52.399 Well it depends on what it is, but yeah, and 0:18:52.600 --> 0:18:54.320 what it does is in the end, you retain the 0:18:54.640 --> 0:18:58.000 nutrients more, retain the juices, the flavor, and you get 0:18:58.000 --> 0:19:02.040 a perfectly even cooking experience. Right, and take it out 0:19:02.040 --> 0:19:04.240 and you flash fried on both sides to see it 0:19:04.400 --> 0:19:07.240 real nice, well not flash fry sere it and you've 0:19:07.280 --> 0:19:11.200 just basically made a steak. As per molecular astronomy. Yeah, 0:19:11.240 --> 0:19:14.720 I like your recipe better though it's been working for you. Yeah, 0:19:14.720 --> 0:19:16.679 it's nice, although I do want to try the Suvie. 0:19:16.720 --> 0:19:19.160 It's just a little price you to get into. Yeah, 0:19:19.160 --> 0:19:24.240 because really you need a vacuum seiler and uh water oven. Technically, 0:19:24.359 --> 0:19:25.840 I mean, I guess you could do it on the stove, 0:19:25.960 --> 0:19:28.440 but the whole key to suvie is having a really 0:19:28.480 --> 0:19:32.520 really precise, consistent temperature, and unless you're really good on 0:19:32.600 --> 0:19:34.760 your gas range, you're probably not gonna be able to 0:19:34.800 --> 0:19:36.840 do that with just a pott and water. That is correct. 0:19:37.080 --> 0:19:40.719 What about spurification? Technically you can do this with just 0:19:40.840 --> 0:19:43.040 a normal pot of water, right, Yeah, tell me about that. 0:19:43.080 --> 0:19:46.960 So spurification is basically a way of presenting um food 0:19:47.920 --> 0:19:52.560 and kind of turning mundane stuff into delicious little balls 0:19:52.600 --> 0:19:55.600 of food that kind of explode in your mouth. Right. Yeah, 0:19:55.640 --> 0:19:58.280 it's got liquid. It's like remember that gum that used 0:19:58.280 --> 0:20:02.640 to chew that have the liquid center freshen up um 0:20:02.880 --> 0:20:06.240 that stuff still around. It's awesome. So the blue peppermint 0:20:06.320 --> 0:20:11.520 kind Yes, So basically um spherification is is taking it. 0:20:11.520 --> 0:20:16.280 It's a jelling reaction between calcium chloride and alginate and algenate. 0:20:16.400 --> 0:20:21.400 Is this gum like substance that's extracted from seaweed. Okay, so, um, 0:20:21.640 --> 0:20:26.200 you you take the calcium chloride to make um alive spheres. Right, 0:20:26.640 --> 0:20:29.960 take all of juice calcium chloride. And I'm not giving 0:20:30.000 --> 0:20:35.000 any um any amounts which are is very important, like 0:20:35.040 --> 0:20:38.440 specific amounts, but I'm just giving you a rough idea. Um, 0:20:38.680 --> 0:20:41.080 you take all of juice and calcium chloride. You mix 0:20:41.160 --> 0:20:44.360 it together. Right, You take algin it and you mix 0:20:44.400 --> 0:20:46.800 it with water, Allow it to sit overnight, let the 0:20:46.800 --> 0:20:50.720 air bubbles rise to the surface and escape. And then um, 0:20:51.320 --> 0:20:54.680 the next day you you make little tiny balls out 0:20:54.720 --> 0:21:00.000 of the calcium chloride and um all of juice mixtures, 0:21:00.280 --> 0:21:04.919 and then very delicately drop it into the um algenate 0:21:05.000 --> 0:21:10.200 blend of water and a chemical reaction happens. Right, Apparently, 0:21:10.600 --> 0:21:14.920 long chain algenate polymer's become linked because of the calcium 0:21:14.960 --> 0:21:19.200 chloride ions. Right, a gel is formed. Because you introduced 0:21:19.240 --> 0:21:22.320 them as little balls, they turn into little gel balls 0:21:22.359 --> 0:21:26.680 of olive taste. And you take them out, you know, 0:21:26.840 --> 0:21:29.119 you drain them, put them in a cold water bath, 0:21:29.680 --> 0:21:32.680 and then after that they're set and you can pop 0:21:32.720 --> 0:21:36.400 them in your mouth or serve them like caviar. I know, um, 0:21:36.560 --> 0:21:38.520 one recipe that they had in here was for someone 0:21:38.520 --> 0:21:42.920 that takes apple juice and makes a little caviar apple basically. Yeah, 0:21:43.000 --> 0:21:44.840 that you would basically would probably spoon that on top 0:21:44.880 --> 0:21:47.840 of some sort of other dish and all of a sudden, 0:21:47.840 --> 0:21:49.520 these flavors are bursting in your mouth as you bite 0:21:49.560 --> 0:21:52.800 into it, and it's just an experience it is. So 0:21:53.040 --> 0:21:57.560 I guess at this point, molecular gastronomy is food done ridiculous. 0:21:59.119 --> 0:22:01.719 They can flash free. That's a big popular thing. They 0:22:01.760 --> 0:22:05.240 have something now called the the anti griddle, and I've 0:22:05.240 --> 0:22:09.160 seen Blaze is this too. It's basically cold cooking. Uh, 0:22:09.200 --> 0:22:11.040 he's into the cold cooking, but it's a griddle and 0:22:11.040 --> 0:22:13.880 instead of getting hot, it goes down to what negative 0:22:14.640 --> 0:22:18.720 thirty degrees fahrenheit. Yeah, And so I've seen Blaze put 0:22:18.760 --> 0:22:22.400 mayonnaise on there and then take that little frozen mayonnaise 0:22:22.880 --> 0:22:25.760 and bathe and batter it and fry it. So in 0:22:25.800 --> 0:22:28.399 the end you have a mayonnaise fried mayonnaise ball. That 0:22:28.520 --> 0:22:31.600 sounds awesome and it stays at it's in its ball 0:22:31.640 --> 0:22:33.520 for him until you like squish the burger down. Then 0:22:33.520 --> 0:22:37.439 it that is awesome. I did not know about that. 0:22:37.480 --> 0:22:38.960 Pretty cool. I don't know if he does that it flip, 0:22:38.960 --> 0:22:40.840 but I've seen him do that on a TV show once. 0:22:40.960 --> 0:22:44.040 So Yeah, with the anti griddle and flash freezing, it's 0:22:44.040 --> 0:22:48.160 basically you're you're taking something and that's liquid and making 0:22:48.200 --> 0:22:52.080 the outside hard, yeah, and leaving the in the interior. 0:22:52.240 --> 0:22:55.520 The core is like a in a liquid state. So 0:22:55.680 --> 0:22:58.240 you know you do that with like chocolate, you get 0:22:58.320 --> 0:23:02.679 something pretty awesome, right, I would think, and I guess Chuck, Um, 0:23:02.840 --> 0:23:05.760 those are some some fairly common or if you go 0:23:05.840 --> 0:23:10.000 to a molecular gastronomy restaurant around the world, you're going 0:23:10.040 --> 0:23:13.679 to run into something like that. Spification, which was I 0:23:13.680 --> 0:23:18.320 think um introduced by a guy named Ferran Adria, Spain. Yeah, 0:23:18.359 --> 0:23:22.360 who owns Abouli in in Roses, Spain. Um, he created that, 0:23:22.640 --> 0:23:24.840 but I think it's become kind of standard if you 0:23:24.840 --> 0:23:26.760