1 00:00:04,200 --> 00:00:07,160 Speaker 1: Get in touch with technology with tech stuff from how 2 00:00:07,240 --> 00:00:14,520 Speaker 1: stuff dot com. Taylor, everyone, and welcome to tech Stuff. 3 00:00:14,520 --> 00:00:17,799 Speaker 1: I've jobbed in strict list. We have a podcast for 4 00:00:17,840 --> 00:00:22,479 Speaker 1: you that I'll give you a little food for thought. Yes, 5 00:00:22,520 --> 00:00:26,000 Speaker 1: the tech of food, food, tech and science. And it's 6 00:00:26,000 --> 00:00:29,120 Speaker 1: all gonna be science, tech and food. And unfortunately both 7 00:00:29,200 --> 00:00:31,400 Speaker 1: Lauren and I have already eaten before we gave in 8 00:00:31,440 --> 00:00:34,600 Speaker 1: today podcast room or else it would also become an 9 00:00:34,640 --> 00:00:38,760 Speaker 1: episode where we just say, I'm really hungry now knowledge 10 00:00:38,760 --> 00:00:43,599 Speaker 1: of cannibalism, I would totally eat Jonathan's eyeball. Yeah, yeah, 11 00:00:44,600 --> 00:00:47,440 Speaker 1: I don't even have my glasses to protect me right now. So, 12 00:00:48,360 --> 00:00:52,239 Speaker 1: you know, back in the day, the day, like way 13 00:00:52,280 --> 00:00:54,760 Speaker 1: back in the day, like like like the cave day. Yeah, 14 00:00:54,800 --> 00:00:59,200 Speaker 1: even before I was born, Lauren. Back in that day, 15 00:00:59,720 --> 00:01:04,720 Speaker 1: food science was essentially all about sending out an unlucky 16 00:01:04,840 --> 00:01:08,360 Speaker 1: gave man to try and eat a particular mushroom and 17 00:01:08,400 --> 00:01:11,200 Speaker 1: find out if that's going to make if it's for 18 00:01:11,319 --> 00:01:16,640 Speaker 1: recreation or for nutrition or for dying dying one or 19 00:01:16,680 --> 00:01:19,560 Speaker 1: the three right if if if if he comes back 20 00:01:19,560 --> 00:01:21,959 Speaker 1: and talks about how the dinosaurs were jamming out to 21 00:01:22,240 --> 00:01:25,640 Speaker 1: uh to fish, then obviously that would have been in 22 00:01:25,760 --> 00:01:29,960 Speaker 1: the recreation category. If he said that was very tasty, 23 00:01:30,040 --> 00:01:32,120 Speaker 1: that would clearly be food. And if he didn't come 24 00:01:32,120 --> 00:01:34,640 Speaker 1: back at all, well it could be one of several things, 25 00:01:34,640 --> 00:01:39,120 Speaker 1: but possibly means probably we shouldn't eat. Yeah, so today 26 00:01:39,560 --> 00:01:43,080 Speaker 1: food sciences is more about well, it's still about safety, 27 00:01:43,440 --> 00:01:47,240 Speaker 1: but it's also about nutrition. It's about the taste of food. 28 00:01:47,280 --> 00:01:52,200 Speaker 1: It's about the presentation, preparation and preservation of food, keeping 29 00:01:52,200 --> 00:01:55,480 Speaker 1: it fresher longer to right, and food science really right 30 00:01:55,520 --> 00:01:58,600 Speaker 1: now when we when we use that term, it tends 31 00:01:58,720 --> 00:02:04,200 Speaker 1: to be used in relation to keeping food fresh and 32 00:02:04,360 --> 00:02:07,520 Speaker 1: safe longer so that we can get it from and 33 00:02:07,600 --> 00:02:11,519 Speaker 1: one massive quantities right in an industrial sense, is usually 34 00:02:11,520 --> 00:02:13,720 Speaker 1: what food science means, although we wanted to point out 35 00:02:13,760 --> 00:02:17,000 Speaker 1: that all cooking is really technically food science because it's 36 00:02:17,040 --> 00:02:19,880 Speaker 1: physics and chemistry is what makes it go. In fact, 37 00:02:20,080 --> 00:02:22,240 Speaker 1: one of the shows that we talked about before we 38 00:02:22,360 --> 00:02:25,600 Speaker 1: came in Here to podcast was Alton Brown's Good Eats, 39 00:02:25,639 --> 00:02:29,640 Speaker 1: which really he focused very much on the science angle 40 00:02:29,880 --> 00:02:33,680 Speaker 1: of cooking and explained what the food was going through 41 00:02:33,720 --> 00:02:37,000 Speaker 1: when you would actually cook to explain, you know, why 42 00:02:37,200 --> 00:02:39,360 Speaker 1: food comes out a certain way when you prepare it 43 00:02:39,680 --> 00:02:42,200 Speaker 1: one way versus another, right right kind of kind of 44 00:02:42,240 --> 00:02:44,280 Speaker 1: You know, if you've never seen the show a go 45 00:02:44,280 --> 00:02:46,400 Speaker 1: go find it. It's terrific. But you know it's it's 46 00:02:46,520 --> 00:02:50,639 Speaker 1: very Mr Wizard and Mr Wizard meets Julia Child, It's 47 00:02:50,680 --> 00:02:54,200 Speaker 1: it's great, it's great, and that I mean that completely. 48 00:02:55,160 --> 00:02:58,280 Speaker 1: Brown is more of a scientist than a culinarian, and um, 49 00:02:58,440 --> 00:03:01,440 Speaker 1: you know self admittedly he's learned about cooking through his 50 00:03:01,560 --> 00:03:04,440 Speaker 1: love of science and so as books are very much 51 00:03:04,520 --> 00:03:09,200 Speaker 1: the same way. So you know, it's all about chemistry, biology, physics, engineering. 52 00:03:09,240 --> 00:03:13,400 Speaker 1: It's all about making sure that the processes you are 53 00:03:13,440 --> 00:03:16,760 Speaker 1: going through are keeping the food in its most nutritional, 54 00:03:16,840 --> 00:03:20,360 Speaker 1: tasty and safe format as possible. But we've kind of 55 00:03:20,360 --> 00:03:24,120 Speaker 1: developed beyond that, I mean, beyond just the here's what 56 00:03:24,240 --> 00:03:29,560 Speaker 1: happens when you introduce eggs to a hot surface. You know, 57 00:03:29,600 --> 00:03:32,120 Speaker 1: we've gotten to a point now where we've got some 58 00:03:32,360 --> 00:03:37,280 Speaker 1: mad scientists getting involved in the preparation of food like crazy. 59 00:03:37,440 --> 00:03:41,080 Speaker 1: I just imagined these guys in in their kitchens which 60 00:03:41,120 --> 00:03:44,600 Speaker 1: look a lot like Dr Evil's laboratory, and just cackling 61 00:03:44,760 --> 00:03:49,960 Speaker 1: as they as they move one molecule of substance into 62 00:03:50,200 --> 00:03:53,920 Speaker 1: a vast vat of boiling liquid and it just the 63 00:03:54,000 --> 00:03:56,280 Speaker 1: smoke comes up and then you you know, it's one 64 00:03:56,280 --> 00:03:57,840 Speaker 1: of those things where if you get a whiff of it, 65 00:03:57,840 --> 00:03:59,839 Speaker 1: you do that little cartoon thing where you float through 66 00:03:59,840 --> 00:04:04,120 Speaker 1: the air following the odor. Yeah, that's kind of what 67 00:04:04,280 --> 00:04:06,680 Speaker 1: always goes through my mind. But I don't think that's 68 00:04:06,680 --> 00:04:09,680 Speaker 1: exactly what happens. But but but there are some really 69 00:04:09,680 --> 00:04:12,840 Speaker 1: cool things being done in UH in A and food 70 00:04:12,840 --> 00:04:17,320 Speaker 1: science UH and be in molecular astronomy, right, Like, like 71 00:04:17,440 --> 00:04:19,200 Speaker 1: one of the things we talked about in food science, 72 00:04:19,520 --> 00:04:22,480 Speaker 1: one of the things that perplexes us is the whole 73 00:04:22,520 --> 00:04:25,480 Speaker 1: cake mixing, right, cake mix It's science, cake guys. The 74 00:04:25,520 --> 00:04:29,120 Speaker 1: fact that you can take this this box of questionable 75 00:04:29,200 --> 00:04:34,160 Speaker 1: carbohydrate and flavoring substance and add like oil and then 76 00:04:34,200 --> 00:04:37,159 Speaker 1: it's cake. I don't I don't think that that I 77 00:04:37,279 --> 00:04:39,320 Speaker 1: this this is something that I'm not positive that we 78 00:04:39,360 --> 00:04:42,040 Speaker 1: should be eating as human people. I'm not sure if 79 00:04:42,040 --> 00:04:45,280 Speaker 1: it counts as food, But the fact that it exists 80 00:04:45,440 --> 00:04:47,560 Speaker 1: is some kind of feat of chemistry that I do 81 00:04:47,640 --> 00:04:49,800 Speaker 1: not personally understand. When you think about when you think 82 00:04:49,839 --> 00:04:53,600 Speaker 1: about the actual you know, making cake from scratch, right 83 00:04:53,640 --> 00:04:55,960 Speaker 1: if you were to do it yourself. A lot of 84 00:04:55,960 --> 00:04:59,679 Speaker 1: that includes a large number of dry materials, right, flour 85 00:04:59,720 --> 00:05:02,520 Speaker 1: and in that kind of it's a basic flour and 86 00:05:02,800 --> 00:05:07,039 Speaker 1: leavening agent. Really, the the leavening agent and the protein 87 00:05:07,640 --> 00:05:11,520 Speaker 1: and the facts that go into a traditional buy hand 88 00:05:11,640 --> 00:05:14,640 Speaker 1: cake are what is going to make these chemical reactions 89 00:05:14,680 --> 00:05:17,640 Speaker 1: to make something rise, right, Right, So, so when you 90 00:05:17,680 --> 00:05:20,240 Speaker 1: think about it that way, putting all of it in 91 00:05:20,279 --> 00:05:23,600 Speaker 1: a box, is it quite as mysterious. Although you might say, 92 00:05:23,640 --> 00:05:26,600 Speaker 1: like what about the eggs, and uh yeah, a lot 93 00:05:26,640 --> 00:05:29,120 Speaker 1: of these these cake mixes that don't require you to 94 00:05:29,160 --> 00:05:32,560 Speaker 1: add eggs have dried eggs in them, in fact, to 95 00:05:32,600 --> 00:05:35,120 Speaker 1: the point or some other kind of powdered protein site 96 00:05:35,320 --> 00:05:37,720 Speaker 1: that will have a similar effect, right, you know, some 97 00:05:37,720 --> 00:05:41,320 Speaker 1: some mixes require you to add fresh eggs and some 98 00:05:41,440 --> 00:05:45,520 Speaker 1: do not. And there were lots of interesting theories on 99 00:05:46,080 --> 00:05:49,680 Speaker 1: why the kind that did not require you to add 100 00:05:49,720 --> 00:05:53,720 Speaker 1: eggs didn't sell so well. One of the theories, which 101 00:05:53,800 --> 00:05:56,680 Speaker 1: I think is or maybe I should say hypotheses, which 102 00:05:56,680 --> 00:06:00,400 Speaker 1: I think is a little apocryphal, is that in the 103 00:06:00,440 --> 00:06:04,600 Speaker 1: nineteen forties, when cake mixes were first being introduced. By 104 00:06:04,640 --> 00:06:07,920 Speaker 1: the way, this is all based upon the theory and hypothesis. 105 00:06:08,080 --> 00:06:11,360 Speaker 1: I it's gonna start sounding really misogynist, and I want 106 00:06:11,400 --> 00:06:16,120 Speaker 1: to apologize, but cast yourself back into nineteen forties America 107 00:06:16,200 --> 00:06:19,800 Speaker 1: and here's how it goes. The thought process was the housewife, 108 00:06:20,240 --> 00:06:23,960 Speaker 1: she needs her her world to be efficient so that 109 00:06:24,000 --> 00:06:26,160 Speaker 1: she can do the most with the least amount of 110 00:06:26,160 --> 00:06:29,120 Speaker 1: time because she's caring for a busy family. Her kids 111 00:06:29,120 --> 00:06:31,640 Speaker 1: are in school, and her hubby is off bringing home 112 00:06:31,680 --> 00:06:38,560 Speaker 1: the bacon exactly. Um, So the you know cake mixes 113 00:06:38,600 --> 00:06:40,880 Speaker 1: were thought of as being this great time saver. However, 114 00:06:41,520 --> 00:06:44,040 Speaker 1: there was this you know, the hypothesis was that women 115 00:06:44,080 --> 00:06:46,479 Speaker 1: did not want to buy the cake mixes that didn't 116 00:06:46,520 --> 00:06:50,080 Speaker 1: require you to add eggs, not because of anything different, 117 00:06:50,360 --> 00:06:54,320 Speaker 1: any kind of perceivable change in quality, but because they 118 00:06:54,400 --> 00:06:58,000 Speaker 1: felt like they weren't doing enough work. So they had 119 00:06:58,080 --> 00:07:01,919 Speaker 1: cake guilt. Yeah, like, this isn't real food because it 120 00:07:01,960 --> 00:07:05,599 Speaker 1: didn't require any real effort on my part. Therefore, this 121 00:07:05,680 --> 00:07:09,400 Speaker 1: is bad food. That was the hypothesis. Now, from what 122 00:07:09,480 --> 00:07:11,880 Speaker 1: I've read, it seems like that's kind of apocryphal because 123 00:07:11,880 --> 00:07:14,960 Speaker 1: the sales don't really reflect that, and also that a 124 00:07:15,000 --> 00:07:18,000 Speaker 1: lot of the the the ones that didn't require you 125 00:07:18,360 --> 00:07:21,600 Speaker 1: to add eggs into the mix had dried egg in them, 126 00:07:21,600 --> 00:07:25,280 Speaker 1: which meant that the taste was a little eggy. So 127 00:07:25,560 --> 00:07:28,560 Speaker 1: maybe that is an apocryphal story. But anyway, it's interesting 128 00:07:28,600 --> 00:07:31,600 Speaker 1: to me to think that we could make creating a 129 00:07:31,720 --> 00:07:34,440 Speaker 1: meal so easy that we would feel guilty about how 130 00:07:34,520 --> 00:07:38,440 Speaker 1: little effort it required on our part. Me. Man, I 131 00:07:38,480 --> 00:07:41,680 Speaker 1: don't care if I opened up the fridge and there's 132 00:07:41,720 --> 00:07:45,160 Speaker 1: a full meal there. I'm just like bonus. I think 133 00:07:45,280 --> 00:07:47,640 Speaker 1: I think that that that translates into you know, um 134 00:07:47,720 --> 00:07:49,760 Speaker 1: with with frozen meals and stuff like that. I think 135 00:07:49,760 --> 00:07:54,360 Speaker 1: that some people feel bad serving those. I mean there's 136 00:07:54,400 --> 00:07:56,040 Speaker 1: there's a nutrition issue in that. I mean, if you're 137 00:07:56,040 --> 00:07:58,400 Speaker 1: serving cake, it's cake. You know, no one's really eating 138 00:07:58,440 --> 00:08:00,400 Speaker 1: that for the nutritional value at least I hope not. 139 00:08:00,480 --> 00:08:04,040 Speaker 1: Guys don't do that because the cake is a lie. Yeah, 140 00:08:04,080 --> 00:08:07,080 Speaker 1: so let's talk about molecular astronomy. Now, Now where did 141 00:08:07,080 --> 00:08:09,560 Speaker 1: this idea come from? All? Right? So there were these 142 00:08:09,680 --> 00:08:14,679 Speaker 1: there were these two dudes. Um, I'm sorry, molecular astronomy people. 143 00:08:14,680 --> 00:08:16,840 Speaker 1: These these people were, um it was. It was a 144 00:08:16,880 --> 00:08:20,800 Speaker 1: physical chemist named her Vates and a professor of physics 145 00:08:21,040 --> 00:08:26,000 Speaker 1: named Nicholas Curtie who got together and they had separately 146 00:08:26,040 --> 00:08:29,800 Speaker 1: been experimenting with food and things for years and years 147 00:08:29,800 --> 00:08:32,720 Speaker 1: and years. Curtie was a Jewish physicist who left Europe 148 00:08:32,720 --> 00:08:34,640 Speaker 1: back in the nineteen thirties during the rise of the 149 00:08:34,720 --> 00:08:37,840 Speaker 1: Nazi movement and came to the US to work on 150 00:08:37,960 --> 00:08:42,840 Speaker 1: the nuclear weapons projects at Los Alamos. Yeah, so from 151 00:08:42,880 --> 00:08:45,840 Speaker 1: there to molecular gastronomy, huh. But he but he got 152 00:08:45,920 --> 00:08:48,640 Speaker 1: interested after after the project was over. The story goes that, 153 00:08:48,800 --> 00:08:51,680 Speaker 1: um that he, like many of his other colleagues, wound 154 00:08:51,760 --> 00:08:56,360 Speaker 1: up really wanting to get into something more creative and 155 00:08:56,360 --> 00:09:00,520 Speaker 1: and so he he started getting into it. And one time, 156 00:09:00,679 --> 00:09:04,280 Speaker 1: supposedly he was demoing how to make a sou fla 157 00:09:04,440 --> 00:09:06,880 Speaker 1: at the Royal Institution in London, which is which is 158 00:09:06,920 --> 00:09:10,079 Speaker 1: a scientific institution. Um, this was, this was in the 159 00:09:10,120 --> 00:09:12,520 Speaker 1: night sometimes and he said, I think it's a sad 160 00:09:12,559 --> 00:09:15,240 Speaker 1: reflection on our civilization that while we can and do 161 00:09:15,360 --> 00:09:18,720 Speaker 1: measure the temperature in the atmosphere of Venus, we don't 162 00:09:18,760 --> 00:09:25,320 Speaker 1: know what goes on inside our sou flays. Wow, okay, Um. 163 00:09:25,480 --> 00:09:27,480 Speaker 1: So so he was he was passionate about this. And 164 00:09:28,160 --> 00:09:32,480 Speaker 1: Tease was the sort of guy who reportedly used a 165 00:09:32,559 --> 00:09:36,960 Speaker 1: lab ultrasound box to emulsify his mayonnaise. So this is 166 00:09:36,960 --> 00:09:40,080 Speaker 1: the kind of people we're working with, right, Yeah, I 167 00:09:40,080 --> 00:09:43,120 Speaker 1: can just imagine you're walking. This makes me think of 168 00:09:43,200 --> 00:09:47,280 Speaker 1: any science fiction film where you walk into the engineer's 169 00:09:47,400 --> 00:09:50,080 Speaker 1: lab and there's this really advanced piece of equipment that 170 00:09:50,120 --> 00:09:52,559 Speaker 1: always turns out to be the thing that the engineers 171 00:09:52,640 --> 00:09:54,920 Speaker 1: using to make his coffee. Something along those lines. You 172 00:09:54,920 --> 00:09:58,360 Speaker 1: don't want to talk about stereotypical thing, No, absolutely, I 173 00:09:58,559 --> 00:10:01,640 Speaker 1: and so supposedly Teas got into uh got into food. 174 00:10:02,080 --> 00:10:05,000 Speaker 1: Like I said, he was a physical chemist after he 175 00:10:05,920 --> 00:10:08,360 Speaker 1: royally messed up a sufla recipe by adding all the 176 00:10:08,400 --> 00:10:10,640 Speaker 1: egg yolks at the same time, so to one at 177 00:10:10,679 --> 00:10:12,080 Speaker 1: a time to one at a time or two at 178 00:10:12,080 --> 00:10:13,920 Speaker 1: a time the way that the recipe books said. But 179 00:10:13,960 --> 00:10:17,160 Speaker 1: he was like whatever, physics and just did it and 180 00:10:17,160 --> 00:10:20,080 Speaker 1: and it it fails. So then he said, well why 181 00:10:20,200 --> 00:10:22,360 Speaker 1: is that, Why is it doing this thing? And how 182 00:10:22,400 --> 00:10:25,280 Speaker 1: can we determine what is the actual process that's going 183 00:10:25,320 --> 00:10:27,480 Speaker 1: on so that we can make food in a way 184 00:10:27,520 --> 00:10:29,960 Speaker 1: that is going to be superior the best way to 185 00:10:30,080 --> 00:10:33,160 Speaker 1: make whatever dish we want to make. And you know, 186 00:10:33,200 --> 00:10:36,719 Speaker 1: anyone who really enjoys food. I mean not not just 187 00:10:36,800 --> 00:10:38,840 Speaker 1: like I'm hungry, I need to eat, but someone who 188 00:10:39,040 --> 00:10:42,160 Speaker 1: really enjoys the experience of dining and they like that 189 00:10:42,840 --> 00:10:46,319 Speaker 1: experience to be rich and not necessarily the food is rich, 190 00:10:46,360 --> 00:10:50,840 Speaker 1: but they like it to be a really um uh 191 00:10:51,240 --> 00:10:55,080 Speaker 1: rewarding its rewarding experience. Yeah, then this is the sort 192 00:10:55,080 --> 00:10:58,800 Speaker 1: of stuff that they get really interested in. Uh, they 193 00:10:58,840 --> 00:11:01,680 Speaker 1: got interested in it on a molecular level, which is 194 00:11:01,720 --> 00:11:04,280 Speaker 1: you know, the molecular gastronomy is where that comes from. So, 195 00:11:04,320 --> 00:11:07,240 Speaker 1: first of all, to really understand this term, first we 196 00:11:07,320 --> 00:11:10,040 Speaker 1: got to talk about what is gastronomy. So gastronomy is 197 00:11:10,080 --> 00:11:14,760 Speaker 1: the art of selecting, preparing, serving, and enjoying fine food. 198 00:11:15,480 --> 00:11:18,920 Speaker 1: So a gastronomic experience would be one where you are 199 00:11:18,960 --> 00:11:22,040 Speaker 1: having this fine food that's been prepared in a specific way, 200 00:11:22,080 --> 00:11:25,600 Speaker 1: perhaps by an expert chef, and you know, it's it's 201 00:11:25,600 --> 00:11:28,319 Speaker 1: it's it becomes an event. It's not just a meal 202 00:11:28,559 --> 00:11:34,080 Speaker 1: or just nourishment. It's beyond that. There's there's also a 203 00:11:34,200 --> 00:11:36,320 Speaker 1: very classic cookbook, if you've never heard of it, is 204 00:11:36,320 --> 00:11:39,800 Speaker 1: called the The Larus Gastrono Meek, which was originally published 205 00:11:39,840 --> 00:11:43,560 Speaker 1: in ninety eight and is this kind of encyclopedia of 206 00:11:43,559 --> 00:11:46,400 Speaker 1: cooking technique. It's actually very dense to parts if you've 207 00:11:46,440 --> 00:11:49,199 Speaker 1: never if you're not really familiar with cooking, but it's 208 00:11:49,240 --> 00:11:52,880 Speaker 1: like a physics manual. And I find that fascinating that 209 00:11:52,920 --> 00:11:55,720 Speaker 1: this has gone back that long of people just describing 210 00:11:55,760 --> 00:11:59,200 Speaker 1: a method rather than the kind of breezy blog like 211 00:11:59,400 --> 00:12:01,520 Speaker 1: thing that we have going on in cookbooks today, which 212 00:12:01,559 --> 00:12:04,800 Speaker 1: is also fabulous and gets gets newcomers into the industry, 213 00:12:04,880 --> 00:12:07,760 Speaker 1: but right doesn't have the same level of precision. And 214 00:12:07,800 --> 00:12:09,640 Speaker 1: part of that is that, you know, preparing food is 215 00:12:09,640 --> 00:12:12,840 Speaker 1: a very it's very difficult to be precise because while 216 00:12:12,920 --> 00:12:16,800 Speaker 1: you can have certain materials and and have very specific 217 00:12:16,800 --> 00:12:19,840 Speaker 1: measurements like you could you could say, all right, add 218 00:12:20,280 --> 00:12:25,600 Speaker 1: x number, add sugar. When it comes to add one egg, 219 00:12:25,880 --> 00:12:29,120 Speaker 1: not all eggs are created equal. So even if you 220 00:12:29,120 --> 00:12:31,800 Speaker 1: are to follow the exact same recipe as closely as 221 00:12:31,800 --> 00:12:34,079 Speaker 1: you possibly can, if you have ingredients that fall into 222 00:12:34,160 --> 00:12:37,280 Speaker 1: that kind of category where the quality of the ingredient 223 00:12:37,360 --> 00:12:39,800 Speaker 1: itself is going to be a little different, every single 224 00:12:39,840 --> 00:12:41,680 Speaker 1: time they can do is go and yell at a chicken, 225 00:12:41,760 --> 00:12:45,160 Speaker 1: and really that chicken does not care. Trust me, I 226 00:12:45,200 --> 00:12:48,120 Speaker 1: have spent way too much time yelling at chickens. It 227 00:12:48,240 --> 00:12:51,640 Speaker 1: is a waste of time. They they find it confusing 228 00:12:52,160 --> 00:12:55,800 Speaker 1: and the eggs come out scrambled. So um. Yeah, it's 229 00:12:55,840 --> 00:12:58,360 Speaker 1: just it's just an odd thing. It's one of those 230 00:12:58,360 --> 00:13:00,599 Speaker 1: things about cooking is that even if you follow the 231 00:13:01,040 --> 00:13:03,360 Speaker 1: procedure exactly the same way two times in a row, 232 00:13:04,120 --> 00:13:07,080 Speaker 1: there are enough variables there depending upon what you're preparing, 233 00:13:07,120 --> 00:13:10,880 Speaker 1: that your outcome could be a little to a lot different. 234 00:13:11,920 --> 00:13:14,800 Speaker 1: But this was all about trying to really boil that down. 235 00:13:14,800 --> 00:13:17,959 Speaker 1: And in fact, there are some critics of molecular astronomy 236 00:13:17,960 --> 00:13:19,720 Speaker 1: who goes so far as to say that it takes 237 00:13:19,720 --> 00:13:21,080 Speaker 1: the fun out of it and to make it a 238 00:13:21,200 --> 00:13:23,880 Speaker 1: science instead of an art, or or that even or 239 00:13:23,920 --> 00:13:28,240 Speaker 1: even that it's it's largely meaningless because of situations like 240 00:13:28,280 --> 00:13:31,079 Speaker 1: this where you have ingredients that aren't always going to 241 00:13:31,160 --> 00:13:34,040 Speaker 1: be exactly the same. Like you know, when you're working 242 00:13:34,040 --> 00:13:37,240 Speaker 1: with chemistry, if you're if you're using pure chemicals, you're 243 00:13:37,240 --> 00:13:41,920 Speaker 1: going to get that same right right, you know you're 244 00:13:41,920 --> 00:13:46,079 Speaker 1: avoiding contaminants. Then every time you do the same experiment, 245 00:13:46,160 --> 00:13:49,200 Speaker 1: the same procedure, it should come out exactly the same 246 00:13:49,840 --> 00:13:52,320 Speaker 1: with cooking. It's a little different because it's not that exact, 247 00:13:52,440 --> 00:13:54,840 Speaker 1: and some people have argued that you've taken an art 248 00:13:55,440 --> 00:13:57,800 Speaker 1: and tried to turn it into a science, when really 249 00:13:57,840 --> 00:14:02,239 Speaker 1: it belongs somewhere in the middle. Now. Molecular gastronomy specifically 250 00:14:02,320 --> 00:14:05,079 Speaker 1: is the study of the actual physical and chemical processes 251 00:14:05,080 --> 00:14:09,160 Speaker 1: that food undergoes during preparation. So it was originally called 252 00:14:09,840 --> 00:14:13,800 Speaker 1: molecular and physical gastronomy or physical and molecular astronomy, essentially 253 00:14:13,840 --> 00:14:18,800 Speaker 1: shortened just to molecular. The coin the coin was termed, 254 00:14:19,120 --> 00:14:23,280 Speaker 1: the term was coined and abound eight or nine. I'm 255 00:14:23,320 --> 00:14:26,680 Speaker 1: having the same kind of day, Lauren, I really am. 256 00:14:27,200 --> 00:14:30,800 Speaker 1: Uh yeah, And and it's it's interesting because when it 257 00:14:30,840 --> 00:14:36,360 Speaker 1: was first developed, it was even more of a scientific approach, 258 00:14:36,680 --> 00:14:40,080 Speaker 1: like almost clinical. They were going super nerdy with it um, 259 00:14:40,160 --> 00:14:42,800 Speaker 1: which I love. I you know, I'm certainly not complaining 260 00:14:42,800 --> 00:14:45,160 Speaker 1: about that, but that they were really breaking things down 261 00:14:45,200 --> 00:14:49,480 Speaker 1: to their very physical chemistry elements and uh and being 262 00:14:49,680 --> 00:14:53,120 Speaker 1: extremely precise and doing things like like using laboral ultrasound 263 00:14:53,200 --> 00:14:57,000 Speaker 1: boxes to care multifications. And eventually they kind of loosened 264 00:14:57,040 --> 00:14:59,960 Speaker 1: that up a little bit and acknowledged that individual expression, 265 00:15:00,000 --> 00:15:03,600 Speaker 1: an artistic uh, an artistic merit play a part in 266 00:15:03,800 --> 00:15:07,520 Speaker 1: prepared preparing food. It's not just you know, let's down 267 00:15:07,640 --> 00:15:10,360 Speaker 1: the gloves and the goggles and get into the laboratory. 268 00:15:11,560 --> 00:15:13,800 Speaker 1: And also beyond that, you know, I was mentioning the 269 00:15:14,040 --> 00:15:17,240 Speaker 1: ingredients issue. Another issue is the equipment that you have 270 00:15:17,520 --> 00:15:19,960 Speaker 1: available to you right like, and we're gonna talk more 271 00:15:20,000 --> 00:15:22,479 Speaker 1: about the equipment in the second half of this podcast. 272 00:15:23,000 --> 00:15:28,800 Speaker 1: But for example, if you're very specific scientific procedure involves 273 00:15:28,880 --> 00:15:33,000 Speaker 1: heating a particular mixture to a very specific temperature and 274 00:15:33,080 --> 00:15:35,720 Speaker 1: keeping it there, that could be tricky with a lot 275 00:15:35,760 --> 00:15:38,240 Speaker 1: of kitchen equipment. It all depends on the kind of 276 00:15:38,720 --> 00:15:41,640 Speaker 1: cook surface you have. You know, whether or not you 277 00:15:41,680 --> 00:15:43,560 Speaker 1: can have that level of precision. You might be able 278 00:15:43,600 --> 00:15:45,280 Speaker 1: to get within a couple of degrees, and that can 279 00:15:45,360 --> 00:15:48,720 Speaker 1: mean the difference between success and failure. Yeah. By by 280 00:15:48,760 --> 00:15:50,760 Speaker 1: the way, speaking of this, if if you find that 281 00:15:50,800 --> 00:15:52,640 Speaker 1: things don't come out of your oven quite the way 282 00:15:52,680 --> 00:15:56,120 Speaker 1: that you think they should, most most home kitchen ovens 283 00:15:56,200 --> 00:16:00,400 Speaker 1: are wildly inaccurate. So it's it's uh, it's it's very 284 00:16:00,400 --> 00:16:04,920 Speaker 1: worthwhile getting a probe thermometer or or other independent thermometer 285 00:16:05,000 --> 00:16:07,920 Speaker 1: to check out the temperature on that just kitchen tips 286 00:16:07,960 --> 00:16:10,400 Speaker 1: from Lauren. Yeah, that's a very good point. I mean 287 00:16:10,720 --> 00:16:13,720 Speaker 1: it's one of the things that Alton Brown and his 288 00:16:13,760 --> 00:16:15,480 Speaker 1: show always said was, you know, make sure you have 289 00:16:15,640 --> 00:16:17,880 Speaker 1: some sort of thermometer. He had. He had a lot 290 00:16:17,920 --> 00:16:20,080 Speaker 1: of infrared ones where you could just point it at 291 00:16:20,120 --> 00:16:22,680 Speaker 1: the food and find out what the temperature was, but 292 00:16:22,800 --> 00:16:25,000 Speaker 1: he had other ones to like probe thermometers as well 293 00:16:25,040 --> 00:16:27,000 Speaker 1: and everything to to kind of give you that that 294 00:16:27,120 --> 00:16:30,760 Speaker 1: idea so that you would know specifically what you're dealing with, 295 00:16:30,880 --> 00:16:34,080 Speaker 1: what you're dealing with, Yeah, because you know, like I said, 296 00:16:34,120 --> 00:16:37,080 Speaker 1: not an exact science. Unless you have someone coming in 297 00:16:37,120 --> 00:16:41,200 Speaker 1: and calibrating your cookware all the time, it's probably not 298 00:16:41,240 --> 00:16:45,320 Speaker 1: going to work out that way anyway. So what did 299 00:16:45,680 --> 00:16:50,880 Speaker 1: molecular gastronomy people what what are these gastronomers extraordinaire? What 300 00:16:51,040 --> 00:16:54,920 Speaker 1: did they concern themselves with? Well, they mostly concerned themselves 301 00:16:55,000 --> 00:16:58,560 Speaker 1: with the three main groups of materials that are in chemistry, 302 00:16:58,600 --> 00:17:03,720 Speaker 1: which are elements, compounds, and mixtures. Okay, so an element 303 00:17:03,760 --> 00:17:07,879 Speaker 1: is a fundamental element, right, that is the basic unit 304 00:17:08,080 --> 00:17:12,560 Speaker 1: there that can't be broken down. So for example, if I, 305 00:17:12,560 --> 00:17:14,680 Speaker 1: if I, you know, just an example of any kind 306 00:17:14,720 --> 00:17:18,200 Speaker 1: of element iron iron as an element, you don't break 307 00:17:18,240 --> 00:17:22,040 Speaker 1: iron down into something less than iron other than iron atoms, 308 00:17:22,080 --> 00:17:23,959 Speaker 1: and you could break atoms down, but then it's not 309 00:17:24,000 --> 00:17:29,040 Speaker 1: iron anymore. Um, then you have compounds. These are materials 310 00:17:29,040 --> 00:17:31,920 Speaker 1: that have properties that are distinct from the individual elements 311 00:17:31,960 --> 00:17:36,000 Speaker 1: that combine to make the compound. But those elements are combined, 312 00:17:36,040 --> 00:17:38,280 Speaker 1: they're locked together now. So this is sort of the 313 00:17:38,359 --> 00:17:42,600 Speaker 1: molecule levels of water. For example, exactly, water has different 314 00:17:42,600 --> 00:17:46,600 Speaker 1: properties than hydrogen and oxygen, which when they're combined make 315 00:17:46,680 --> 00:17:51,199 Speaker 1: water different properties there, And then you have mixtures. And 316 00:17:51,320 --> 00:17:55,760 Speaker 1: mixtures are a combination of substances that aren't held together chemically, 317 00:17:55,800 --> 00:18:00,000 Speaker 1: so that means you could actually mechanically separate them. So again, 318 00:18:00,000 --> 00:18:02,359 Speaker 1: and let's say, um, let's say that you can have 319 00:18:02,400 --> 00:18:04,399 Speaker 1: a mixture that also has a compound in it. So 320 00:18:04,480 --> 00:18:08,320 Speaker 1: let's say for some reason you have iron filings and salt. 321 00:18:09,000 --> 00:18:12,159 Speaker 1: You can mechanically separate the iron filings from the salt. 322 00:18:12,240 --> 00:18:16,159 Speaker 1: That's a mixture there, it's not chemically bonded. Salt, by 323 00:18:16,200 --> 00:18:19,280 Speaker 1: the way, is a compound because that's sodium and chloride. 324 00:18:19,600 --> 00:18:23,240 Speaker 1: These are very different elements. Sodium, of course, is a 325 00:18:23,280 --> 00:18:27,960 Speaker 1: metal that can react very violently with water. Uh chloride 326 00:18:28,240 --> 00:18:31,480 Speaker 1: not the most lovely chemical to come into contact with. 327 00:18:31,520 --> 00:18:33,840 Speaker 1: It is quite toxic. But when they are bound together 328 00:18:33,880 --> 00:18:37,600 Speaker 1: into sodium chloride, that's table salts, super tasty. Yeah, makes 329 00:18:37,680 --> 00:18:45,200 Speaker 1: food better. So anyway, food dishes are colloidal systems. And 330 00:18:45,359 --> 00:18:47,560 Speaker 1: I know all of you out there know this. You're 331 00:18:47,560 --> 00:18:50,520 Speaker 1: all thinking, Jonathan, come on, this is cooking one oh one. 332 00:18:50,640 --> 00:18:53,600 Speaker 1: But I'm gonna go through it anyway. Now, Really, a 333 00:18:53,720 --> 00:18:56,480 Speaker 1: colloid is a material composed of tiny particles of one 334 00:18:56,520 --> 00:19:01,119 Speaker 1: substance that are dispersed but not dissolved in an other substance. 335 00:19:01,640 --> 00:19:05,679 Speaker 1: So here are the different colloidal systems in food. Ready 336 00:19:05,920 --> 00:19:09,199 Speaker 1: write this down, there'll be a test leader. There's foam, 337 00:19:09,960 --> 00:19:11,880 Speaker 1: so all of our burrista is out there, no, this 338 00:19:11,920 --> 00:19:15,919 Speaker 1: one that's gas dispersed in a liquid, so cream whipped 339 00:19:15,920 --> 00:19:20,679 Speaker 1: cream exactly. Then there's solid foam that's gas dispersed in 340 00:19:20,680 --> 00:19:25,119 Speaker 1: a solid like a marshmallow, yep, marsh mellon as Spock 341 00:19:25,160 --> 00:19:28,480 Speaker 1: would say. There's gel which is a solid dispersed in 342 00:19:28,520 --> 00:19:31,879 Speaker 1: a liquid such as gelatin, So you know jello, that 343 00:19:31,960 --> 00:19:35,600 Speaker 1: kind of there's an emulsion, which is liquid dispersed in 344 00:19:35,640 --> 00:19:39,960 Speaker 1: another liquid. Mayonnaise be an example of an emulsion. And 345 00:19:40,000 --> 00:19:43,160 Speaker 1: then there's a solid emulsion, which is a liquid dispersed 346 00:19:43,200 --> 00:19:46,639 Speaker 1: in a solid, and that's like butter or cheese. Some 347 00:19:46,680 --> 00:19:49,960 Speaker 1: of the tastiest colloidal systems as far as I am concerned, 348 00:19:50,520 --> 00:19:52,520 Speaker 1: and in some food dishes, you're going to encounter more 349 00:19:52,520 --> 00:19:55,400 Speaker 1: than one colloidal system, which creates what is called a 350 00:19:55,440 --> 00:20:01,879 Speaker 1: complex dispersed system or CDs, like ice cream, which is 351 00:20:02,359 --> 00:20:06,560 Speaker 1: has solids, liquids, and gases in at least two colloidal states. 352 00:20:06,600 --> 00:20:09,760 Speaker 1: So you've got uh and the solids you have, You've 353 00:20:09,760 --> 00:20:12,639 Speaker 1: got some fats, you've got some milk, proteins in the liquid, 354 00:20:12,680 --> 00:20:14,879 Speaker 1: you've got you know, the water, and the gases. You 355 00:20:14,920 --> 00:20:17,280 Speaker 1: have air and all of this comes together when you 356 00:20:17,320 --> 00:20:20,800 Speaker 1: mix it together to make a delicious frosty treat, which 357 00:20:20,800 --> 00:20:25,840 Speaker 1: is especially appreciated in the summer days in Atlanta. Ice 358 00:20:25,920 --> 00:20:29,040 Speaker 1: ice cream is actually really chemically complex. It's it's fascinating 359 00:20:29,160 --> 00:20:32,560 Speaker 1: that you know, with with four ingredients and a bag 360 00:20:32,600 --> 00:20:36,119 Speaker 1: of ice and salt, you can make some in your kitchen. So, guys, 361 00:20:36,480 --> 00:20:38,480 Speaker 1: the next time you are wandering around you see a 362 00:20:38,520 --> 00:20:41,720 Speaker 1: little kid enjoying ice cream on a hot summer day. 363 00:20:41,720 --> 00:20:43,640 Speaker 1: Walk up to that little kid, point at the little 364 00:20:43,680 --> 00:20:49,320 Speaker 1: kid and scream, you're eating science, and then tell them 365 00:20:49,320 --> 00:20:51,320 Speaker 1: that stuff you should know told you to do that 366 00:20:52,480 --> 00:20:56,680 Speaker 1: stuff you should know. Remember that it's really important. Okay. 367 00:20:56,760 --> 00:21:02,560 Speaker 1: Uh So the molecular gastronomy guys they started describing colloidal 368 00:21:02,640 --> 00:21:09,480 Speaker 1: systems using formulas like mathematical formulas and uh, you know, 369 00:21:09,760 --> 00:21:12,719 Speaker 1: like they could break down something like a sauce into 370 00:21:12,840 --> 00:21:16,640 Speaker 1: a specific formula and explain the molecular makeup and dispersion 371 00:21:16,720 --> 00:21:21,159 Speaker 1: processes to create that sauce. So you would take a 372 00:21:21,160 --> 00:21:23,440 Speaker 1: sauce and you would analyze it. You'd say, all right, well, 373 00:21:23,440 --> 00:21:25,800 Speaker 1: here are the molecules that go into this this is 374 00:21:25,840 --> 00:21:30,560 Speaker 1: these are the ingredients that make this sauce. Here's the ratio, 375 00:21:30,720 --> 00:21:33,800 Speaker 1: how many of one versus another. Here's what kind of 376 00:21:34,480 --> 00:21:37,320 Speaker 1: um of substance it was if it was a liquid 377 00:21:37,400 --> 00:21:39,640 Speaker 1: or a solid or a gas before it was put 378 00:21:39,680 --> 00:21:42,800 Speaker 1: together to make this sauce. Uh, and here's the order 379 00:21:42,840 --> 00:21:44,600 Speaker 1: it would go in. And you would break that down 380 00:21:44,720 --> 00:21:47,080 Speaker 1: into like it would look like something that came ryal 381 00:21:47,160 --> 00:21:49,720 Speaker 1: of an algebra book, I mean, or a trigonometry book. 382 00:21:49,760 --> 00:21:51,040 Speaker 1: You look at this and like it looks like a 383 00:21:51,040 --> 00:21:54,240 Speaker 1: proof or something. This is this geometry, And no, it 384 00:21:54,359 --> 00:21:59,400 Speaker 1: was cooking. Um And in fact, uh, there was one 385 00:21:59,440 --> 00:22:02,720 Speaker 1: of the one guy in molecular astronomy took a look 386 00:22:02,720 --> 00:22:07,560 Speaker 1: at all the sauces used in French cooking. Tea. There's 387 00:22:07,600 --> 00:22:12,360 Speaker 1: something like, oh, several hundred different sauces explained described within 388 00:22:12,600 --> 00:22:16,600 Speaker 1: French cooking. But Tease said that all classic sauces belong 389 00:22:16,680 --> 00:22:20,600 Speaker 1: to twenty three groups of colloidal processes, and that using 390 00:22:20,600 --> 00:22:23,200 Speaker 1: his system you could create new sauces that were never 391 00:22:23,320 --> 00:22:28,119 Speaker 1: recorded before just by adding in different colloidal processes while 392 00:22:28,200 --> 00:22:30,880 Speaker 1: making your sauce. So, in other words, first he said, 393 00:22:31,200 --> 00:22:34,359 Speaker 1: the French not that big. Those hundreds and hundreds of 394 00:22:34,359 --> 00:22:37,320 Speaker 1: sauces could be boiled down to twenty three. And then 395 00:22:37,400 --> 00:22:39,800 Speaker 1: not only that, but you can actually make a brand 396 00:22:39,800 --> 00:22:44,679 Speaker 1: new sauce using my method. It's in Yeah, well it's 397 00:22:44,880 --> 00:22:47,879 Speaker 1: technically the French boil it down to four sauce basses. 398 00:22:47,960 --> 00:22:51,439 Speaker 1: But yes, his twenty three is a little bit more precise. Yeah, yeah. 399 00:22:51,600 --> 00:22:54,560 Speaker 1: And then when you get down to the specific types 400 00:22:54,600 --> 00:22:57,040 Speaker 1: of sauces, that's when you get to the hundreds. So 401 00:22:57,080 --> 00:23:00,240 Speaker 1: it's not not that, you know, four bases or whatever 402 00:23:00,480 --> 00:23:05,639 Speaker 1: can then lead to uncounted sauces in France. That's one 403 00:23:05,680 --> 00:23:07,960 Speaker 1: of those things that I always regretted about English history 404 00:23:08,040 --> 00:23:11,480 Speaker 1: was that the French never really had after the Norman invasion, 405 00:23:12,119 --> 00:23:15,920 Speaker 1: a really successful invasion of England because English food really 406 00:23:15,920 --> 00:23:19,480 Speaker 1: could have used more sauce. Hey, I happened to like 407 00:23:19,560 --> 00:23:23,320 Speaker 1: English food very much. Well, there's there's nothing, nothing wrong. Alreay, 408 00:23:23,400 --> 00:23:26,359 Speaker 1: sure to boil you a turkey with the bacon bacon pie. 409 00:23:26,480 --> 00:23:29,600 Speaker 1: Come on, come on, beef and bacon pie. We've all 410 00:23:29,600 --> 00:23:31,919 Speaker 1: watched Game of Thrones and we all know that the 411 00:23:31,960 --> 00:23:35,880 Speaker 1: food there is probably the most important part heart from 412 00:23:35,920 --> 00:23:41,080 Speaker 1: the beheadings. Yes, beheadings and food. It sounds like a 413 00:23:41,119 --> 00:23:44,720 Speaker 1: red wedding to me. Too soon, too soon, alright, sorry, alright, 414 00:23:44,720 --> 00:23:46,679 Speaker 1: So let's talk about about some of the techniques that 415 00:23:46,800 --> 00:23:50,359 Speaker 1: are used in molecular gastronomy. So this is beyond beyond 416 00:23:50,440 --> 00:23:55,720 Speaker 1: just distilling food down to the actual scientific processes and 417 00:23:55,720 --> 00:23:59,560 Speaker 1: and and the amounts you need to create stuff. They've 418 00:23:59,600 --> 00:24:04,800 Speaker 1: started to create new techniques to give new gastronomic experiences 419 00:24:04,800 --> 00:24:07,399 Speaker 1: to diners. Now, this is the crazy stuff that you 420 00:24:07,480 --> 00:24:10,240 Speaker 1: might have seen on something like Top Chef or one 421 00:24:10,240 --> 00:24:12,439 Speaker 1: of those other programs, or maybe if you've eaten at 422 00:24:12,480 --> 00:24:16,760 Speaker 1: one of those super fancy or trendy restaurants or um, 423 00:24:17,359 --> 00:24:19,520 Speaker 1: there's a whole bunch, right, I mean, like even in 424 00:24:19,560 --> 00:24:21,520 Speaker 1: Atlanta we have a few, but you know there are 425 00:24:21,560 --> 00:24:23,879 Speaker 1: other places like New York, l A, San Francisco that 426 00:24:23,960 --> 00:24:28,600 Speaker 1: have amazing restaurants where you've got these real innovators. Also Chicago, 427 00:24:28,680 --> 00:24:31,360 Speaker 1: I shouldn't leave out Chicago absolutely. Miami has a couple 428 00:24:31,359 --> 00:24:33,880 Speaker 1: of good ones too. Yes, so one of them, one 429 00:24:33,880 --> 00:24:37,400 Speaker 1: of the ones I liked a lot was Purification, which 430 00:24:37,480 --> 00:24:42,679 Speaker 1: is making flavor beads. So these are little beads that 431 00:24:42,680 --> 00:24:45,800 Speaker 1: are meant to to you know, you scoop them up 432 00:24:45,840 --> 00:24:49,240 Speaker 1: in whatever food you have, and they contain flavor in them, 433 00:24:49,280 --> 00:24:51,480 Speaker 1: and when you put them in your mouth, they burst 434 00:24:51,720 --> 00:24:54,520 Speaker 1: and release flavor. So it's like a little flavor bubble. 435 00:24:54,600 --> 00:24:58,040 Speaker 1: It's it's it's like a little solid sauce container. It 436 00:24:58,560 --> 00:25:01,480 Speaker 1: usually winds up looking like cavy are and um contains 437 00:25:01,720 --> 00:25:04,000 Speaker 1: whatever you want it to contain. And usually these are 438 00:25:04,000 --> 00:25:07,639 Speaker 1: created through some kind of gelatine process or other starch 439 00:25:07,720 --> 00:25:10,680 Speaker 1: to liquid conversion. Right, So you might use some sort 440 00:25:10,720 --> 00:25:16,200 Speaker 1: of chemical composition that uses something like calcium chloride and alginate, 441 00:25:16,320 --> 00:25:20,000 Speaker 1: which will create this kind of gelatin sort of substance 442 00:25:20,040 --> 00:25:22,880 Speaker 1: that will provide the shell of whatever flavor you have. 443 00:25:23,680 --> 00:25:27,600 Speaker 1: You then have the flavor mixture itself in something like 444 00:25:27,640 --> 00:25:30,920 Speaker 1: a syringe, and then you would dip the syringe into 445 00:25:31,000 --> 00:25:35,439 Speaker 1: the gel and very gently inject the flavor and and 446 00:25:35,480 --> 00:25:38,080 Speaker 1: then you could shape the gel around the flavor and 447 00:25:38,160 --> 00:25:40,840 Speaker 1: that's where you get the flavor bead, and you can 448 00:25:40,880 --> 00:25:42,800 Speaker 1: actually shape it in different ways if you wanted to. 449 00:25:43,359 --> 00:25:47,680 Speaker 1: But yeah, it's this idea that you can introduce flavors 450 00:25:47,720 --> 00:25:50,800 Speaker 1: in a way so that the textures of the food 451 00:25:50,920 --> 00:25:52,919 Speaker 1: hit your mouth at a particular time and then the 452 00:25:52,920 --> 00:25:56,360 Speaker 1: flavor releases a different time, so it almost becomes like 453 00:25:56,920 --> 00:25:59,560 Speaker 1: a theater event as opposed to just eating a meal, 454 00:25:59,760 --> 00:26:02,760 Speaker 1: like right, right. A lot of the idea of molecular 455 00:26:02,800 --> 00:26:06,919 Speaker 1: astronomy is is taking these especially classic dishes, you know, 456 00:26:06,960 --> 00:26:09,840 Speaker 1: flavors that we all know and love and um breaking 457 00:26:09,840 --> 00:26:14,120 Speaker 1: them down to their component experience parts and and kind 458 00:26:14,119 --> 00:26:15,760 Speaker 1: of putting them back on the plate in a way 459 00:26:15,760 --> 00:26:19,640 Speaker 1: that you wouldn't expect anyone to have, right And Another 460 00:26:19,680 --> 00:26:23,240 Speaker 1: one is presenting textures in a way that you wouldn't 461 00:26:23,240 --> 00:26:28,000 Speaker 1: have expected before. For example, uh, flash freezing. Flash freezing 462 00:26:28,080 --> 00:26:32,520 Speaker 1: is all about freezing the surface of food, uh, but 463 00:26:32,880 --> 00:26:36,720 Speaker 1: allowing the center of the food to remain in liquid 464 00:26:36,760 --> 00:26:41,320 Speaker 1: format for example. So that way, again you have this 465 00:26:42,080 --> 00:26:45,639 Speaker 1: different experience. It's it's solid on the outside, liquid on 466 00:26:45,680 --> 00:26:47,960 Speaker 1: the inside. You take a bite and then you get 467 00:26:47,960 --> 00:26:51,720 Speaker 1: that gushy just gonna melt. Yeah. So this is often 468 00:26:51,800 --> 00:26:54,280 Speaker 1: used in desserts and a lot of sweets use this. 469 00:26:54,560 --> 00:26:57,000 Speaker 1: UM and we will talk about some of the cool 470 00:26:57,040 --> 00:27:00,840 Speaker 1: tools used to create this in the second half. UH. 471 00:27:00,880 --> 00:27:06,200 Speaker 1: And one of the most important agents used in molecular 472 00:27:06,200 --> 00:27:11,240 Speaker 1: gastronomy is methyl cellulose, which congeals in hot water and 473 00:27:11,280 --> 00:27:15,080 Speaker 1: then it becomes liquid again if it cools. UM. It's 474 00:27:15,119 --> 00:27:19,280 Speaker 1: also important to have emulsifiers, which that's what allows you 475 00:27:19,359 --> 00:27:23,400 Speaker 1: to disperse one kind of liquid into another kind of liquid. 476 00:27:23,440 --> 00:27:25,119 Speaker 1: Like if you want to if you want to actually 477 00:27:25,080 --> 00:27:28,280 Speaker 1: emulsify oil in water, that's what you would you would 478 00:27:28,280 --> 00:27:30,640 Speaker 1: need emulsifiers for that. I mean, you can also shake 479 00:27:30,680 --> 00:27:33,520 Speaker 1: it real good, but you know, oil and water don't mix, 480 00:27:33,560 --> 00:27:35,600 Speaker 1: they'll separate out. That's why you have to have these 481 00:27:35,600 --> 00:27:40,439 Speaker 1: emulsifiers to help do that, like uh, soil lessithan. I 482 00:27:40,440 --> 00:27:42,320 Speaker 1: think it's how you say it in xanthem gum. Xanthem 483 00:27:42,359 --> 00:27:44,520 Speaker 1: gum is the one that everyone talks about. In fact, 484 00:27:44,520 --> 00:27:49,360 Speaker 1: I've read interviews with uh these people who do molecular 485 00:27:49,359 --> 00:27:51,840 Speaker 1: astronomy work and they're like, xanthem gum is is that's 486 00:27:51,880 --> 00:27:55,720 Speaker 1: like my most important tool. UM. And another one that 487 00:27:55,720 --> 00:27:58,960 Speaker 1: they talk about a lot is transgluten. Gluten the mace 488 00:27:59,800 --> 00:28:03,080 Speaker 1: the way too many syllables, but anyway, this is a 489 00:28:03,160 --> 00:28:07,920 Speaker 1: chemical that makes proteins stick together. And UH. One thing 490 00:28:07,960 --> 00:28:11,240 Speaker 1: that chefs use this for is to prepare meat dishes 491 00:28:11,720 --> 00:28:15,920 Speaker 1: so that they can remove, for example, all the fat 492 00:28:15,960 --> 00:28:20,000 Speaker 1: from a steak and then uh using uh this to 493 00:28:20,119 --> 00:28:22,200 Speaker 1: kind of glue the steak together to hold it together, 494 00:28:22,280 --> 00:28:25,520 Speaker 1: or even using it to form things like special kinds 495 00:28:25,520 --> 00:28:31,159 Speaker 1: of noodles from material like shrimp. So it's again one 496 00:28:31,200 --> 00:28:33,560 Speaker 1: of those things where you are able to prepare different 497 00:28:33,560 --> 00:28:36,840 Speaker 1: types of food in different formats and you necessarily would 498 00:28:36,359 --> 00:28:40,040 Speaker 1: would or that you would normally run into uh to 499 00:28:40,160 --> 00:28:45,600 Speaker 1: give a new or unique dining experience. UM. It's also 500 00:28:45,640 --> 00:28:47,680 Speaker 1: really helpful when you want to cook meat in a 501 00:28:47,680 --> 00:28:51,240 Speaker 1: at a particular pace, because this is again another one 502 00:28:51,240 --> 00:28:52,960 Speaker 1: of those issues like like I said, you know, no 503 00:28:53,080 --> 00:28:56,680 Speaker 1: two eggs are exactly the same meat. When you have 504 00:28:56,720 --> 00:28:59,680 Speaker 1: a cut of meat, it um, it's not all even 505 00:28:59,720 --> 00:29:01,560 Speaker 1: all the way through like it's you know, it could 506 00:29:01,560 --> 00:29:03,920 Speaker 1: be thicker in some places, it could be more dense 507 00:29:04,120 --> 00:29:07,440 Speaker 1: in some places, might have a different different pockets of 508 00:29:07,440 --> 00:29:10,440 Speaker 1: of of water or fats or so that makes it 509 00:29:10,520 --> 00:29:13,800 Speaker 1: more It makes it tricky to cook it exactly the 510 00:29:13,840 --> 00:29:16,040 Speaker 1: way you want it all the way through, which is 511 00:29:16,080 --> 00:29:19,720 Speaker 1: why uh, these these kind of chemical is really useful 512 00:29:19,760 --> 00:29:22,720 Speaker 1: because it can let you create a more uniform piece 513 00:29:22,840 --> 00:29:26,480 Speaker 1: of meat to cook so that way you get exactly 514 00:29:26,640 --> 00:29:29,320 Speaker 1: the way you want it all the way through. Um. 515 00:29:29,360 --> 00:29:31,600 Speaker 1: All right, well, you know what that kind of brings 516 00:29:31,640 --> 00:29:33,840 Speaker 1: us up to the halfway mark. We're going to take 517 00:29:33,920 --> 00:29:36,520 Speaker 1: a quick break, but then we'll be talking more about 518 00:29:37,000 --> 00:29:39,480 Speaker 1: some of the technology and gear that you can encounter, 519 00:29:39,600 --> 00:29:42,160 Speaker 1: including some of the stuff that you probably are familiar with, 520 00:29:42,160 --> 00:29:45,479 Speaker 1: the regular average kitchen stuff, and then we're gonna work 521 00:29:45,520 --> 00:29:48,200 Speaker 1: our way up to Mad Scientists level. But before we 522 00:29:48,240 --> 00:29:51,440 Speaker 1: do that, let's take a quick break to thank our 523 00:29:51,480 --> 00:29:55,440 Speaker 1: sponsored Netflix Netflix Dreams TV shows and movies directly to 524 00:29:55,480 --> 00:29:58,680 Speaker 1: your home, saving you time, money, and hassle. As a 525 00:29:58,720 --> 00:30:01,280 Speaker 1: Netflix member, you can instant we watched TV episodes and 526 00:30:01,320 --> 00:30:04,280 Speaker 1: movies streaming directly to your PC, Mac, or right to 527 00:30:04,320 --> 00:30:07,000 Speaker 1: your TV with your Xbox three, sixty P S three 528 00:30:07,120 --> 00:30:10,960 Speaker 1: or Nintendo Wee console plus Apple devices, Kindle and Nook. 529 00:30:11,480 --> 00:30:15,120 Speaker 1: Get a free thirty day trial membership. Go to www 530 00:30:15,200 --> 00:30:18,560 Speaker 1: dot Netflix dot com slash tech stuff and sign up now. 531 00:30:19,040 --> 00:30:21,840 Speaker 1: And one thing you might consider watching since we're talking 532 00:30:21,880 --> 00:30:25,400 Speaker 1: about food in this episode, Uh, there's a documentary called 533 00:30:25,560 --> 00:30:28,440 Speaker 1: Gero Dreams of Sushi. It's all about a sushi chef 534 00:30:28,720 --> 00:30:32,840 Speaker 1: who is known for a restaurant that has ten seats 535 00:30:32,840 --> 00:30:35,760 Speaker 1: in it. It's a three hundred dollar a plate restaurant. 536 00:30:36,120 --> 00:30:39,480 Speaker 1: By the time you finish watching this documentary, I guarantee 537 00:30:39,800 --> 00:30:43,440 Speaker 1: you are going to be starving for sushi. It is amazing, 538 00:30:43,480 --> 00:30:46,640 Speaker 1: So check that out. Remember this is subject to availability, 539 00:30:46,680 --> 00:30:48,760 Speaker 1: so check in your area to make sure it's available. 540 00:30:49,040 --> 00:30:52,400 Speaker 1: And uh, go to that website www dot Netflix dot 541 00:30:52,400 --> 00:30:55,840 Speaker 1: com slash tech stuff and sign up. All right, we're back. Well, 542 00:30:56,080 --> 00:30:58,120 Speaker 1: let's talk about some of the tech and gear that 543 00:30:58,200 --> 00:31:02,200 Speaker 1: you would need to take. It's some cooking done on 544 00:31:02,440 --> 00:31:05,880 Speaker 1: the basic end. You know, stoves a lot of a 545 00:31:05,960 --> 00:31:08,400 Speaker 1: lot of them, have a lot of us have them. Yeah, 546 00:31:08,640 --> 00:31:12,640 Speaker 1: it's really important for most of my preparation. A lot 547 00:31:12,640 --> 00:31:15,400 Speaker 1: of the time they come in an electric or gas range. Right. 548 00:31:15,480 --> 00:31:18,320 Speaker 1: So of course with gas you're cooking with with flames. 549 00:31:18,520 --> 00:31:21,120 Speaker 1: So again this is one of those things where you 550 00:31:21,160 --> 00:31:25,520 Speaker 1: know you have to figure out what where on that range. 551 00:31:26,240 --> 00:31:28,560 Speaker 1: Certain levels of heat are right because you give it 552 00:31:28,600 --> 00:31:33,000 Speaker 1: more fuel, which is which is hotter. Basically that's kind 553 00:31:33,040 --> 00:31:35,920 Speaker 1: of our not terribly specific, right, and then you have 554 00:31:36,000 --> 00:31:39,440 Speaker 1: electric ranges which aren't really that much better. In fact 555 00:31:39,680 --> 00:31:42,280 Speaker 1: that you could argue they don't heat nearly as evenly 556 00:31:42,760 --> 00:31:46,680 Speaker 1: uh your traditional electric range, depending on the quality of 557 00:31:46,680 --> 00:31:50,200 Speaker 1: the heating element, which is which is directly heating um 558 00:31:50,320 --> 00:31:53,760 Speaker 1: the pan. Essentially what you're using here as resistance, right, 559 00:31:54,000 --> 00:31:56,080 Speaker 1: Like we know that when you run an electric current 560 00:31:56,160 --> 00:31:59,800 Speaker 1: through a conductor, the conductor's resistance means that some of 561 00:31:59,840 --> 00:32:03,280 Speaker 1: the energy gets converted into heat. So with things like 562 00:32:03,360 --> 00:32:06,800 Speaker 1: cook tops, that's great, that's exactly what we want. That's 563 00:32:06,840 --> 00:32:09,000 Speaker 1: the purpose of this. So the resistance is high, you 564 00:32:09,040 --> 00:32:11,000 Speaker 1: get a lot of uh, and you've got a lot 565 00:32:11,000 --> 00:32:13,320 Speaker 1: of surface area. That's why you've got the coils there 566 00:32:14,040 --> 00:32:17,120 Speaker 1: as opposed to just you know, a flat surface. UM. 567 00:32:17,160 --> 00:32:21,160 Speaker 1: And then you end up getting this um, this heated element. 568 00:32:21,440 --> 00:32:25,400 Speaker 1: So that's what you use to actually transfer heat from 569 00:32:25,600 --> 00:32:30,120 Speaker 1: the stove to the cookware, which has preferably probably some 570 00:32:30,160 --> 00:32:32,400 Speaker 1: sort of food in it. One would think you're not 571 00:32:32,440 --> 00:32:35,160 Speaker 1: just heating up your pots and pans. I hope that 572 00:32:35,160 --> 00:32:39,360 Speaker 1: would be bad, but I mean it wouldn't necessarily hurt 573 00:32:39,440 --> 00:32:42,320 Speaker 1: the potter pan unless it has a fancy coating on it, 574 00:32:42,400 --> 00:32:44,160 Speaker 1: in which case it would. Yeah, I just don't. I 575 00:32:44,200 --> 00:32:49,719 Speaker 1: don't any reason too. Yeah, come on, there's no up 576 00:32:49,720 --> 00:32:53,040 Speaker 1: in the pan having a little creams clearwater revival moment. 577 00:32:53,440 --> 00:32:55,600 Speaker 1: All right. So but then there are other, like more 578 00:32:55,760 --> 00:32:59,120 Speaker 1: kind of science fiction a e ways of transferring heat 579 00:32:59,800 --> 00:33:03,800 Speaker 1: on the cook top, like induction cooking. And this this 580 00:33:03,880 --> 00:33:06,520 Speaker 1: is really cool. It's or really warm is the case? 581 00:33:06,600 --> 00:33:11,120 Speaker 1: Maybe I'm cunning for you. Now this is a terrible development. Um, 582 00:33:11,320 --> 00:33:14,720 Speaker 1: I'm just gonna sit back and watch. And induction cooktops 583 00:33:14,840 --> 00:33:18,680 Speaker 1: use electro magnets to um to heat iron or steel 584 00:33:18,680 --> 00:33:22,320 Speaker 1: cookware directly right right, There's a circuit inside the cook 585 00:33:22,360 --> 00:33:25,040 Speaker 1: top that has an alternating current, which is very important. 586 00:33:25,640 --> 00:33:27,719 Speaker 1: You have to have an alternating current because what that 587 00:33:27,800 --> 00:33:32,960 Speaker 1: generates is a fluctuating electro magnetic field. Now, anyone who's 588 00:33:32,960 --> 00:33:35,120 Speaker 1: been listening to tech stuff for a while knows that 589 00:33:35,760 --> 00:33:38,520 Speaker 1: there's a you know, you can induce electricity to flow 590 00:33:38,640 --> 00:33:44,000 Speaker 1: through a material by introducing a fluctuating magnetic field. That's 591 00:33:44,040 --> 00:33:47,520 Speaker 1: the electro and the magnet part there. You know, electricity 592 00:33:47,560 --> 00:33:50,000 Speaker 1: can create a creates a magnetic field. In magnetic field, 593 00:33:50,000 --> 00:33:52,440 Speaker 1: if it's fluctuating, can create a flow of electricity through 594 00:33:52,440 --> 00:33:54,880 Speaker 1: a conductor. So that's what you've got. You've got a 595 00:33:54,920 --> 00:33:57,800 Speaker 1: circuit that's creating an alternating current inside the cook top. 596 00:33:58,280 --> 00:34:00,920 Speaker 1: That alternating current when it comes into contact with the 597 00:34:01,000 --> 00:34:06,480 Speaker 1: right type of induction cooking cookware, ferrist material, ferres material 598 00:34:06,960 --> 00:34:10,160 Speaker 1: can induce current to flow. And this is all part 599 00:34:10,160 --> 00:34:13,120 Speaker 1: of Faraday's law. Whether it's cookware or not. Faraday's law 600 00:34:13,120 --> 00:34:18,960 Speaker 1: really just involves the electro magnetic effect here. Um, So 601 00:34:19,000 --> 00:34:21,840 Speaker 1: the coils in the induction cooktop generate this magnetic field. 602 00:34:22,040 --> 00:34:25,720 Speaker 1: The ferromagnetic potter pan placed on the cook top will 603 00:34:26,120 --> 00:34:28,400 Speaker 1: induce about a volt of electricity, So it's not a 604 00:34:28,560 --> 00:34:33,439 Speaker 1: not a huge amount of voltage. Obviously it's right along 605 00:34:33,440 --> 00:34:36,080 Speaker 1: the bottom of the surface of the cookware, but that 606 00:34:36,160 --> 00:34:38,719 Speaker 1: a C current is fluctuating very quickly to generate that 607 00:34:38,760 --> 00:34:42,360 Speaker 1: molecular movement necessary to heat up the cookware itself. So 608 00:34:42,400 --> 00:34:45,000 Speaker 1: the cookware begins to heat up even though the cook 609 00:34:45,080 --> 00:34:48,239 Speaker 1: top itself is not getting warm. It generates that that 610 00:34:48,360 --> 00:34:51,160 Speaker 1: resistance heat that we were talking about directly in the 611 00:34:51,200 --> 00:34:54,640 Speaker 1: pan itself, So the heating element does not get warm. 612 00:34:54,800 --> 00:34:57,959 Speaker 1: Um if you put glass or say a person down 613 00:34:57,960 --> 00:35:00,799 Speaker 1: on top of that heating element, it would not heat 614 00:35:01,560 --> 00:35:04,239 Speaker 1: unless unless you're made out of Ferris magnetic material, in 615 00:35:04,239 --> 00:35:06,919 Speaker 1: which case you're going to got bigger problems. Yeah, you're 616 00:35:06,920 --> 00:35:10,000 Speaker 1: probably part of the Avengers, and I bet they're aliens attacking. 617 00:35:10,040 --> 00:35:12,200 Speaker 1: So you've got other things to worry about apart from 618 00:35:12,200 --> 00:35:15,359 Speaker 1: the souffle a sou and they do tend to heat 619 00:35:15,440 --> 00:35:19,680 Speaker 1: up faster than electric stovetops, and they they're more energy efficient, certainly, 620 00:35:19,960 --> 00:35:22,960 Speaker 1: and they they usually are at least they're advertised to 621 00:35:23,000 --> 00:35:26,480 Speaker 1: offer more fine tuning capabilities that you can get it 622 00:35:26,719 --> 00:35:31,080 Speaker 1: closer to a specific temperature as opposed to UH medium 623 00:35:31,120 --> 00:35:35,640 Speaker 1: medium high. These have been these have been classically used 624 00:35:35,640 --> 00:35:39,360 Speaker 1: in um, in industrial kitchens and in professional kitchens, although 625 00:35:39,400 --> 00:35:41,960 Speaker 1: they are beginning to be released for home use. And 626 00:35:42,040 --> 00:35:43,520 Speaker 1: by home I mean people who have a lot more 627 00:35:43,520 --> 00:35:45,719 Speaker 1: money than I do in my home. There there are 628 00:35:46,040 --> 00:35:48,759 Speaker 1: and you can get an induction cook top for your 629 00:35:48,760 --> 00:35:52,160 Speaker 1: home right now, but it is expensive, or at least 630 00:35:52,320 --> 00:35:56,040 Speaker 1: more expensive than the classic cook tops that we know, 631 00:35:56,520 --> 00:36:00,640 Speaker 1: like gas and electric cook tops. Um are other ways 632 00:36:00,680 --> 00:36:02,640 Speaker 1: of heating up food. I mean we we did a 633 00:36:02,680 --> 00:36:05,759 Speaker 1: full episode of tech Stuff about microwaves back in the 634 00:36:05,840 --> 00:36:09,480 Speaker 1: day and about how microwaves were kind of an an 635 00:36:09,640 --> 00:36:14,760 Speaker 1: accidental invention that occurred. It was someone someone was standing 636 00:36:14,840 --> 00:36:18,920 Speaker 1: near some kind of microwave element and antenna and uh 637 00:36:18,960 --> 00:36:21,080 Speaker 1: and and realized that the chocolate bar in his pocket 638 00:36:21,080 --> 00:36:24,560 Speaker 1: had melted. Yeah, and uh and it was like, hey, 639 00:36:24,600 --> 00:36:27,080 Speaker 1: maybe I should wear some kind of clothing and be 640 00:36:27,480 --> 00:36:30,200 Speaker 1: huh this could have applications, right, And then a few 641 00:36:30,480 --> 00:36:33,799 Speaker 1: decades later there's a microwave in every home and yeah. 642 00:36:33,880 --> 00:36:39,320 Speaker 1: Microwaves essentially are using electromagnetic radiation, specifically microwaves to excite 643 00:36:39,360 --> 00:36:43,200 Speaker 1: polarized molecules that make them vibrate so liquid. For example, 644 00:36:43,280 --> 00:36:47,000 Speaker 1: water inside your food starts to vibrate very very very 645 00:36:47,040 --> 00:36:50,880 Speaker 1: quickly as excited by this radiation. And because the vibration, 646 00:36:50,920 --> 00:36:53,399 Speaker 1: you know that that it generates heat, and that's where 647 00:36:53,400 --> 00:36:57,080 Speaker 1: you get the heat from microwaves. Um. You know it's 648 00:36:57,200 --> 00:37:00,520 Speaker 1: again it's it's something that the radiation itself is making 649 00:37:00,520 --> 00:37:04,120 Speaker 1: the food heat up. Not it's not applying heat from 650 00:37:04,360 --> 00:37:07,839 Speaker 1: an external source and heating the food that way. Uh, 651 00:37:08,000 --> 00:37:12,040 Speaker 1: the food is cooking from the inside. But those are 652 00:37:12,040 --> 00:37:14,480 Speaker 1: your basic ways of heating food up. There are also 653 00:37:14,600 --> 00:37:17,200 Speaker 1: some other cool ways of doing it. Uh. Yeah, there's 654 00:37:17,239 --> 00:37:20,160 Speaker 1: um an infrared grilling is is a thing that has 655 00:37:20,320 --> 00:37:27,320 Speaker 1: become a thing recently. These infrared cooking surfaces um uh 656 00:37:27,880 --> 00:37:30,640 Speaker 1: use an electric or gas element to heat a a 657 00:37:30,719 --> 00:37:34,480 Speaker 1: solid ceramic usually um to a certain temperature that will 658 00:37:34,480 --> 00:37:39,000 Speaker 1: make it radiate far infrared waves directly into food that 659 00:37:39,120 --> 00:37:44,279 Speaker 1: is sitting on some kind of element nearby. So you're 660 00:37:44,320 --> 00:37:47,760 Speaker 1: not heating a pot that's heating the food. You're heating 661 00:37:48,040 --> 00:37:49,960 Speaker 1: the food the way that you would in an in 662 00:37:50,000 --> 00:37:55,359 Speaker 1: a microwave, except with with far infrared waves instead of interesting. Well, 663 00:37:55,400 --> 00:37:59,600 Speaker 1: and then there's also immersion circulators also known as su 664 00:37:59,719 --> 00:38:02,600 Speaker 1: vie machine right, and these are these are fun. One 665 00:38:02,600 --> 00:38:04,719 Speaker 1: of my friends actually has one, so so we've played 666 00:38:04,719 --> 00:38:06,680 Speaker 1: around with it a little bit. Yeah. So here here's 667 00:38:06,719 --> 00:38:10,239 Speaker 1: the principle behind souvied. You may have heard that term 668 00:38:10,320 --> 00:38:13,200 Speaker 1: before and heard people talk about it. It's a way 669 00:38:13,239 --> 00:38:18,200 Speaker 1: of of cooking foods, specifically meat, but not necessarily only meat, 670 00:38:18,560 --> 00:38:22,360 Speaker 1: so that it cooks thoroughly but retains all the delicious 671 00:38:22,400 --> 00:38:26,480 Speaker 1: moisture and juices. Savita is French for under vacuum, because 672 00:38:26,680 --> 00:38:30,279 Speaker 1: vacuum sealed pouches are often used, although they don't necessarily 673 00:38:30,400 --> 00:38:32,440 Speaker 1: need to be. For example, if you wanted to um 674 00:38:33,040 --> 00:38:36,040 Speaker 1: drop a whole egg, you know, shell and all into 675 00:38:36,120 --> 00:38:39,480 Speaker 1: a suvie immersion bath, right, you could you could soft 676 00:38:39,520 --> 00:38:41,680 Speaker 1: boil and egg for hours. Yeah. So the way this 677 00:38:41,719 --> 00:38:44,480 Speaker 1: works is that the water is heated to a very 678 00:38:44,520 --> 00:38:48,439 Speaker 1: specific temperature, very precise temperature, by that immersion heating element. Yeah, 679 00:38:48,440 --> 00:38:51,520 Speaker 1: there's a there's a heating element that there's there there 680 00:38:51,560 --> 00:38:54,000 Speaker 1: several parts to this, right, They've got the pot that 681 00:38:54,040 --> 00:38:57,759 Speaker 1: holds the water tank. Really you've got a essentially a 682 00:38:57,800 --> 00:39:00,600 Speaker 1: tube that pulls the water through. There's a ump that 683 00:39:00,600 --> 00:39:03,000 Speaker 1: that pumps water through this tube and inside the tube. 684 00:39:03,000 --> 00:39:05,840 Speaker 1: But there's a heating element. The heating element is at 685 00:39:05,880 --> 00:39:10,160 Speaker 1: a very specific temperature run by a computer very small. 686 00:39:10,360 --> 00:39:12,680 Speaker 1: There's a little computer chip essentially a micro controller if 687 00:39:12,680 --> 00:39:15,920 Speaker 1: you will. That is, it's got a thermometer based in 688 00:39:15,960 --> 00:39:18,279 Speaker 1: that or a thermostat where it's it's set so that 689 00:39:18,800 --> 00:39:21,680 Speaker 1: it keeps that water at a very precise temperature. And 690 00:39:21,680 --> 00:39:24,520 Speaker 1: it all depends on what you're cooking. Right, there's not like, 691 00:39:24,719 --> 00:39:27,320 Speaker 1: you know, you don't just turn this on and it goes. 692 00:39:28,200 --> 00:39:32,240 Speaker 1: But what happens is this water will very at this temperature, 693 00:39:32,239 --> 00:39:34,640 Speaker 1: will slowly cook whatever it is you put in there, 694 00:39:35,000 --> 00:39:36,880 Speaker 1: and it's very The reason why it's such a slow 695 00:39:36,920 --> 00:39:40,719 Speaker 1: process is so that it preserves all of that tissue 696 00:39:41,040 --> 00:39:44,120 Speaker 1: inside whatever the food is, so that it doesn't become 697 00:39:44,200 --> 00:39:47,520 Speaker 1: tough or dried out. Like if you have ever cooked 698 00:39:47,520 --> 00:39:50,040 Speaker 1: a steak and thought, well, the flavor is great, but 699 00:39:50,040 --> 00:39:53,760 Speaker 1: it's really chewy. Some of that material starts to stiffen 700 00:39:53,840 --> 00:39:55,879 Speaker 1: as you cook it. This idea is that you're using 701 00:39:55,880 --> 00:39:58,120 Speaker 1: a much more gentle process so that you can you 702 00:39:58,160 --> 00:40:01,399 Speaker 1: can cook food at a lower temperature for longer, which 703 00:40:01,600 --> 00:40:03,520 Speaker 1: um which the same way that if you've ever had 704 00:40:03,560 --> 00:40:07,600 Speaker 1: a really tender barbecue or roast, it's it's the same principle, 705 00:40:07,719 --> 00:40:10,759 Speaker 1: except you know, you're sealing it in a baggy and 706 00:40:10,840 --> 00:40:13,200 Speaker 1: putting it in this water bath. You wouldn't want to 707 00:40:13,200 --> 00:40:15,040 Speaker 1: just drop a steak into the water bath. That would 708 00:40:15,560 --> 00:40:19,160 Speaker 1: you get like steak soupy, different different thing. But then 709 00:40:19,239 --> 00:40:21,600 Speaker 1: what the idea usually is that after you've cooked it 710 00:40:21,640 --> 00:40:24,080 Speaker 1: this way, you then cut the bag open and then 711 00:40:24,200 --> 00:40:25,920 Speaker 1: sear the meat if it's a if it's a meat 712 00:40:25,960 --> 00:40:28,799 Speaker 1: dish like a steak, to get a nice caramel process going, 713 00:40:29,520 --> 00:40:32,359 Speaker 1: so we can get that nice seared exterior and still 714 00:40:32,360 --> 00:40:36,719 Speaker 1: have that tender, juicy interior. Souvie machines are pretty cool. 715 00:40:36,800 --> 00:40:39,319 Speaker 1: I mean not like literally cool. They're actually quite warm, 716 00:40:39,360 --> 00:40:42,120 Speaker 1: a little bit warm. But yeah, it's a pretty neat thing. 717 00:40:42,120 --> 00:40:45,279 Speaker 1: And so often another thing you would might you might 718 00:40:45,400 --> 00:40:49,920 Speaker 1: want if you're getting a souvied machine is a vacuum machine, 719 00:40:50,560 --> 00:40:52,759 Speaker 1: which of course is a sealer that just pulls air 720 00:40:52,840 --> 00:40:56,399 Speaker 1: from plastic bags and then seals them. And that can 721 00:40:56,400 --> 00:41:00,399 Speaker 1: be used for preparing stuff for souvie, like of meat, 722 00:41:00,840 --> 00:41:04,040 Speaker 1: or you might use it to intensify flavors. So for example, 723 00:41:04,080 --> 00:41:06,720 Speaker 1: you might put fruits or vegetables in a vacuum machine 724 00:41:06,760 --> 00:41:09,480 Speaker 1: along with some flavored oil, and when you pull that 725 00:41:09,640 --> 00:41:13,239 Speaker 1: air out, fruits, some fruits and vegetables have lots and 726 00:41:13,320 --> 00:41:15,480 Speaker 1: lots of air in them, so when you pull that 727 00:41:15,560 --> 00:41:18,880 Speaker 1: air out, that vacuum ends up pulling the oil into 728 00:41:18,920 --> 00:41:22,759 Speaker 1: the fruit itself and infuses the fruit or vegetables with 729 00:41:22,840 --> 00:41:25,440 Speaker 1: the flavor of whatever oil you're using. So that can 730 00:41:25,480 --> 00:41:29,319 Speaker 1: make these super intense flavors. It's one of those things that, um, 731 00:41:29,360 --> 00:41:31,880 Speaker 1: you know, I've had some some of these sorts of 732 00:41:31,920 --> 00:41:34,520 Speaker 1: dishes and it is pretty phenomenal. I mean, when you 733 00:41:34,560 --> 00:41:36,600 Speaker 1: have something like this, your eyes just kind of pop open, 734 00:41:36,640 --> 00:41:39,879 Speaker 1: like wow, that's that's an intense flavor that you've created there, 735 00:41:40,520 --> 00:41:46,319 Speaker 1: And at first you think where did you buy these strawberries? Um. 736 00:41:46,840 --> 00:41:50,080 Speaker 1: It also the process of vacuum ceiling allows that food 737 00:41:50,120 --> 00:41:54,800 Speaker 1: to then cook at a lower temperature um because of physics, 738 00:41:55,440 --> 00:41:59,239 Speaker 1: because because science, because because when things are are at 739 00:41:59,760 --> 00:42:04,680 Speaker 1: are at a very low pressure um, the boiling point changes. 740 00:42:05,120 --> 00:42:08,680 Speaker 1: So so you can you can retain more of the texture, color, 741 00:42:08,800 --> 00:42:11,400 Speaker 1: or nutrients or tenderness of a given piece of food, 742 00:42:11,840 --> 00:42:16,000 Speaker 1: UM by not needing to use his intense heating process 743 00:42:16,040 --> 00:42:19,960 Speaker 1: on it. Yep. And then um, there's another tool. This 744 00:42:20,000 --> 00:42:21,920 Speaker 1: is this is getting more into the science less of 745 00:42:21,960 --> 00:42:26,359 Speaker 1: the tech that that molecular gastronomists like to use. This 746 00:42:26,400 --> 00:42:30,080 Speaker 1: tool is liquid nitrogen. Yeah, yeah, the same stuff we 747 00:42:30,160 --> 00:42:35,880 Speaker 1: use to to help cool uh like superconductors down. Because 748 00:42:35,920 --> 00:42:40,320 Speaker 1: because at uh it sits at a negative three degrees fahrenheit, 749 00:42:40,320 --> 00:42:44,920 Speaker 1: which is negative one centigrade. That's that's pretty cold. Yeah, 750 00:42:44,960 --> 00:42:47,279 Speaker 1: it's um cold enough so that it would cause you 751 00:42:47,400 --> 00:42:50,480 Speaker 1: serious injury if you were to put yourself in contact 752 00:42:50,520 --> 00:42:53,320 Speaker 1: with it. Also not a great idea to dump a 753 00:42:53,400 --> 00:42:56,120 Speaker 1: bunch of this in a pool, no, no, no, no, no, 754 00:42:56,320 --> 00:42:58,520 Speaker 1: very unsafe due to the fact that you will probably 755 00:42:58,520 --> 00:43:02,879 Speaker 1: suffocate somebody. Yeah, they could. The the the gas that's 756 00:43:02,880 --> 00:43:06,920 Speaker 1: giving off is heavier than oxygen, so it displaces oxygen 757 00:43:07,000 --> 00:43:09,920 Speaker 1: and then you can't breathe it at least not for 758 00:43:10,000 --> 00:43:13,279 Speaker 1: long and then you can at least yeah. Yeah. In fact, 759 00:43:13,320 --> 00:43:14,960 Speaker 1: there was the reason why we even bring this up 760 00:43:15,000 --> 00:43:17,839 Speaker 1: is that there was a promotional event and I think 761 00:43:17,880 --> 00:43:19,759 Speaker 1: it was Mexico and I want to say it was 762 00:43:19,800 --> 00:43:23,200 Speaker 1: yeagermeister that did this and um and as part of 763 00:43:23,239 --> 00:43:25,360 Speaker 1: the promotional event, they dumped a whole bunch of liquid 764 00:43:25,440 --> 00:43:28,040 Speaker 1: nitrogen into a pool so that you get this cool 765 00:43:28,239 --> 00:43:31,400 Speaker 1: smoke effect. But there were people in the pool and 766 00:43:31,440 --> 00:43:34,040 Speaker 1: they ended up passing out because they couldn't breathe because 767 00:43:34,080 --> 00:43:38,040 Speaker 1: they that oxygen had been displaced. So this is dangerous 768 00:43:38,040 --> 00:43:41,640 Speaker 1: stuff on multiple levels. Be really really careful. However, it's 769 00:43:41,680 --> 00:43:43,919 Speaker 1: really fun to make ice cream with. Yeah, and also 770 00:43:44,120 --> 00:43:46,560 Speaker 1: it can let you do stuff so that you can 771 00:43:46,600 --> 00:43:48,839 Speaker 1: work with materials in a way that you couldn't work 772 00:43:48,880 --> 00:43:51,520 Speaker 1: with them otherwise. For example, if you were to take 773 00:43:51,680 --> 00:43:55,200 Speaker 1: peanuts and grind them up, normally, you would get peanut 774 00:43:55,239 --> 00:43:58,720 Speaker 1: butter like that's you know, all the oils and everything 775 00:43:58,760 --> 00:44:02,160 Speaker 1: would combine, so that's what you get with peanut butter. 776 00:44:02,160 --> 00:44:05,160 Speaker 1: But if you use liquid nitrogen, you could actually a 777 00:44:05,239 --> 00:44:07,080 Speaker 1: peanut you coun actually, yeah, you could grind it up 778 00:44:07,080 --> 00:44:10,320 Speaker 1: and create peanut powder, so you could use the peanut 779 00:44:10,320 --> 00:44:12,960 Speaker 1: powder and stuff instead of peanut if that's if you 780 00:44:13,000 --> 00:44:15,600 Speaker 1: needed a powdered peanut, that's what that's how you could 781 00:44:15,600 --> 00:44:19,040 Speaker 1: do it. So there's certain materials that using liquid nitrogen 782 00:44:19,080 --> 00:44:20,880 Speaker 1: will let you work with them in ways you couldn't 783 00:44:20,920 --> 00:44:24,120 Speaker 1: work with them before. Uh, speaking of getting stuff cold, 784 00:44:24,200 --> 00:44:28,080 Speaker 1: I hear that you have some sort of weird alternate 785 00:44:28,200 --> 00:44:31,759 Speaker 1: reality version of a griddle to talk about bizarro griddle. No, 786 00:44:31,840 --> 00:44:34,480 Speaker 1: it's called anti griddle. UM. This this is made by 787 00:44:34,680 --> 00:44:37,080 Speaker 1: by a company called poly Science that does that does 788 00:44:37,120 --> 00:44:39,759 Speaker 1: a few a few interesting pieces of equipment like this 789 00:44:39,920 --> 00:44:44,279 Speaker 1: um UM. It pumps a refrigerant through a compressor to 790 00:44:44,360 --> 00:44:46,920 Speaker 1: remove the heat from a steel surface. Um, the same 791 00:44:46,960 --> 00:44:48,520 Speaker 1: way that that if you if you listen to our 792 00:44:48,560 --> 00:44:51,680 Speaker 1: refrigeration episode. Um, it's the same way that a refrigerator works, 793 00:44:51,680 --> 00:44:55,560 Speaker 1: but just on a small steel surface, uh, instead of 794 00:44:56,080 --> 00:44:59,840 Speaker 1: pumping that air through a throw a box. So it 795 00:45:00,040 --> 00:45:03,960 Speaker 1: will very quickly reach negative thirty degrees fahrenheit or negative 796 00:45:04,000 --> 00:45:07,920 Speaker 1: thirty four degrees centigrade. That's pretty chilly. So you can 797 00:45:08,000 --> 00:45:12,240 Speaker 1: use it to freeze the surface of stuff instantly essentially, 798 00:45:12,560 --> 00:45:14,960 Speaker 1: So that's wh wh while leaving that fun creamy center 799 00:45:14,960 --> 00:45:17,719 Speaker 1: that we're talking. Yeah, so I've seen I saw a 800 00:45:17,800 --> 00:45:21,279 Speaker 1: thing where they were using this for again, sort of 801 00:45:21,320 --> 00:45:24,319 Speaker 1: like a strawberry type dessert, where it was freezing the 802 00:45:24,360 --> 00:45:28,560 Speaker 1: outside keeping the inside unfrozen. So that way you have 803 00:45:28,640 --> 00:45:33,040 Speaker 1: this interesting effect when you actually bite into it. A 804 00:45:33,120 --> 00:45:36,080 Speaker 1: lot of this is all about trying to create an 805 00:45:36,080 --> 00:45:39,920 Speaker 1: experience you would not otherwise have if you were to 806 00:45:40,080 --> 00:45:42,960 Speaker 1: prepare the food in a more traditional way. Right, So 807 00:45:43,000 --> 00:45:45,239 Speaker 1: it's kind of thinking outside the box in a way, 808 00:45:45,360 --> 00:45:49,680 Speaker 1: or outside the ice box if you prefer goodness migracious. 809 00:45:50,600 --> 00:45:53,000 Speaker 1: Another one that's made by Polly Science is UM is 810 00:45:53,200 --> 00:45:56,480 Speaker 1: a smoke gun. I believe it's the proprietary term is 811 00:45:56,480 --> 00:46:00,439 Speaker 1: a smoking gun. And this is yeah, yeah, UM. This 812 00:46:00,440 --> 00:46:04,759 Speaker 1: This is essentially UM a pipe that that has a 813 00:46:04,800 --> 00:46:08,680 Speaker 1: pump attached and UM it will draw smoke from from 814 00:46:08,920 --> 00:46:11,000 Speaker 1: wood chips that you that you like in the little 815 00:46:11,000 --> 00:46:13,839 Speaker 1: basket of the pipe through a tube. As the smoke 816 00:46:13,960 --> 00:46:16,400 Speaker 1: is drawn through the tube, it's cooled so by the 817 00:46:16,440 --> 00:46:20,800 Speaker 1: time it gets to whatever food item you're applying it to, UM, 818 00:46:20,840 --> 00:46:23,440 Speaker 1: it's it's a cold smoke that still infuses a lot 819 00:46:23,480 --> 00:46:27,120 Speaker 1: of flavor interesting into whatever it hits. UM. I've I've 820 00:46:27,239 --> 00:46:30,719 Speaker 1: personally seen this applied to UM to a bottle of 821 00:46:30,719 --> 00:46:34,720 Speaker 1: of nice whiskey, which which gives it an extremely lovely 822 00:46:34,920 --> 00:46:38,640 Speaker 1: smoky flavor. UM. Yeah, my wife would hate that. She 823 00:46:38,680 --> 00:46:42,879 Speaker 1: hates smoky flavors. Uh So, Also, I wanted to talk 824 00:46:42,920 --> 00:46:45,000 Speaker 1: a little bit. We're kind of wrapping up here with 825 00:46:45,080 --> 00:46:48,399 Speaker 1: our discussion, oh tech, but I want to talk about 826 00:46:48,400 --> 00:46:53,480 Speaker 1: a design competition that's gone on for a while, the 827 00:46:53,560 --> 00:46:57,280 Speaker 1: electro Lux Design Lab. It's a contest that challenges designers 828 00:46:57,239 --> 00:47:00,279 Speaker 1: to come up with innovative consumer products and technology's and 829 00:47:00,320 --> 00:47:01,680 Speaker 1: a lot of that, not all of it, but a 830 00:47:01,719 --> 00:47:04,600 Speaker 1: lot of it has to do with kitchens and uh, 831 00:47:04,640 --> 00:47:07,919 Speaker 1: you know, cooking and the kitchens of tomorrow. And many 832 00:47:08,040 --> 00:47:10,640 Speaker 1: of these designs end up looking like something you would 833 00:47:10,680 --> 00:47:13,400 Speaker 1: see at Epcot down at Disney, you know, one of 834 00:47:13,400 --> 00:47:15,120 Speaker 1: those things where you're like, wow, yeah, this this looks 835 00:47:15,200 --> 00:47:18,000 Speaker 1: very futuristic. I can't imagine it ever actually becoming part 836 00:47:18,040 --> 00:47:22,920 Speaker 1: of someone childly impractical but but super awesome, right like 837 00:47:23,040 --> 00:47:26,160 Speaker 1: jet packs. Um, kind of these are the jet packs 838 00:47:26,160 --> 00:47:28,759 Speaker 1: of the kitchen. Uh. And some of them, you know, 839 00:47:28,840 --> 00:47:31,040 Speaker 1: you may end up finding some of these entering into 840 00:47:31,120 --> 00:47:34,080 Speaker 1: the kitchens of tomorrow, but perhaps not in the exact 841 00:47:34,120 --> 00:47:38,360 Speaker 1: implementation of the design competition. But one two thousand thirteen 842 00:47:38,360 --> 00:47:43,120 Speaker 1: semifinalists is the Global Chef, which is described as a 843 00:47:43,280 --> 00:47:47,200 Speaker 1: smart bowl with a projector Yeah, it's a it's a 844 00:47:47,640 --> 00:47:53,320 Speaker 1: bowl that can somehow, through means uh undescribed in the 845 00:47:54,360 --> 00:47:59,120 Speaker 1: material I read, detect the ingredients that are placed inside 846 00:47:59,120 --> 00:48:01,200 Speaker 1: of it. So let's say that you are preparing something 847 00:48:01,320 --> 00:48:03,360 Speaker 1: like I don't know, let's let's go simple. You're just 848 00:48:03,400 --> 00:48:06,280 Speaker 1: preparing the hetas, and you've got all your chopped vegetables 849 00:48:06,320 --> 00:48:08,719 Speaker 1: and you put them inside this bowl, and the bowl 850 00:48:08,800 --> 00:48:11,160 Speaker 1: is able to detect exactly what you are cooking with. 851 00:48:11,719 --> 00:48:15,680 Speaker 1: It can then go through a essentially a social network 852 00:48:15,840 --> 00:48:20,080 Speaker 1: that would be designed specifically for this type of equipment 853 00:48:20,760 --> 00:48:24,200 Speaker 1: and look for other people who are cooking with similar ingredients, 854 00:48:24,760 --> 00:48:28,080 Speaker 1: and then you could the projector in the bowl would 855 00:48:28,080 --> 00:48:30,920 Speaker 1: project a screen and image of other people who are 856 00:48:30,960 --> 00:48:33,480 Speaker 1: cooking with these ingredients, and you could have a social 857 00:48:33,480 --> 00:48:36,120 Speaker 1: interaction with them as you're cooking and say, hey, I 858 00:48:36,160 --> 00:48:38,200 Speaker 1: see you're cooking with such and such. What are you making, 859 00:48:38,239 --> 00:48:41,120 Speaker 1: Here's what I'm making, Here's how I make it. How 860 00:48:41,120 --> 00:48:44,800 Speaker 1: do you make what you are making? Dinner roulette? Yeah, yeah, exactly, 861 00:48:44,800 --> 00:48:49,040 Speaker 1: dinner roulette. It's it's supposed to be a way of 862 00:48:49,080 --> 00:48:52,120 Speaker 1: making cooking a social event against saying that more and 863 00:48:52,160 --> 00:48:56,280 Speaker 1: more people are having kind of a solo experience, particularly 864 00:48:56,800 --> 00:49:00,279 Speaker 1: you know, younger people of college age or whatever, and 865 00:49:00,400 --> 00:49:04,680 Speaker 1: that cooking can be a very rewarding social experience, but 866 00:49:04,840 --> 00:49:06,279 Speaker 1: for a lot of people it just doesn't work in 867 00:49:06,320 --> 00:49:10,239 Speaker 1: their lifestyles. So this would help facilitate that, which is 868 00:49:10,280 --> 00:49:14,239 Speaker 1: kind of an interesting experience an idea. Don't know how 869 00:49:14,280 --> 00:49:16,319 Speaker 1: practical it is. Don't know that this is ever going 870 00:49:16,360 --> 00:49:20,040 Speaker 1: to actually become a real product. I never really thought 871 00:49:20,080 --> 00:49:23,520 Speaker 1: of getting a smart bowl. Uh, but I've thought of 872 00:49:23,560 --> 00:49:26,480 Speaker 1: play of other smart appliances, and I've seen I've seen 873 00:49:26,480 --> 00:49:28,279 Speaker 1: them at c E S and maybe one day I'll 874 00:49:28,280 --> 00:49:31,479 Speaker 1: see this at CES. Maybe it wouldn't surprise me really, 875 00:49:32,200 --> 00:49:35,000 Speaker 1: uh but anyway, Yeah, so that's kind of a rundown 876 00:49:35,000 --> 00:49:38,160 Speaker 1: on some of the gadgets and gimmicks of the kitchen. 877 00:49:38,239 --> 00:49:39,759 Speaker 1: Did you have any others who wanted to mention before 878 00:49:39,760 --> 00:49:41,880 Speaker 1: we wrape up? No? No, I did not. Um no, 879 00:49:42,000 --> 00:49:43,879 Speaker 1: I mean, I mean, of course, there are many, many, 880 00:49:43,920 --> 00:49:46,319 Speaker 1: many other gadgets out there, and um and and like 881 00:49:46,360 --> 00:49:50,440 Speaker 1: we said, cooking itself is is science and so um 882 00:49:50,560 --> 00:49:53,560 Speaker 1: so there are countless processes and all kinds of innovators 883 00:49:53,560 --> 00:49:56,839 Speaker 1: in the field doing really fun interesting stuff. We could 884 00:49:56,840 --> 00:49:59,480 Speaker 1: have done a full episode just on Roun Popel, and 885 00:49:59,520 --> 00:50:01,279 Speaker 1: maybe one day we will. I know that Chris and 886 00:50:01,320 --> 00:50:03,760 Speaker 1: I mentioned pop Peel in a previous episode. I cannot 887 00:50:03,800 --> 00:50:05,839 Speaker 1: remember what it was for. I do remember talking about 888 00:50:05,880 --> 00:50:10,040 Speaker 1: the pocket Fisherman, but um but yeah right in jog memory. Yeah, 889 00:50:10,040 --> 00:50:12,000 Speaker 1: there's some there's some crazy gadgets out there. Maybe one 890 00:50:12,040 --> 00:50:15,040 Speaker 1: day we'll just talk about wacky kitchen, just like some 891 00:50:15,120 --> 00:50:18,120 Speaker 1: of the some of the stuff that is wildly impractical 892 00:50:18,360 --> 00:50:21,640 Speaker 1: and yet kind of awesome. But until then, if you 893 00:50:21,680 --> 00:50:24,680 Speaker 1: guys have any suggestions for future episodes of tech Stuff, 894 00:50:24,719 --> 00:50:26,960 Speaker 1: you should write us and let us know our addresses 895 00:50:27,040 --> 00:50:30,560 Speaker 1: tex Stuff at Discovery dot com, or find us on 896 00:50:30,600 --> 00:50:33,160 Speaker 1: our social media. We're on Facebook, we're on Twitter, and 897 00:50:33,200 --> 00:50:35,520 Speaker 1: you can find us there with the handled text stuff. 898 00:50:35,719 --> 00:50:37,920 Speaker 1: Hs W and Lauren and I will talk to you 899 00:50:38,000 --> 00:50:48,160 Speaker 1: again really soon for more on this and thousands of 900 00:50:48,200 --> 00:51:00,200 Speaker 1: other topics because it hastaff works dot com