Molecular Cuisine: The Science of Cooking

this kitchen is also a laboratory hi I’m
Rebecca Brayton and welcome to
watchmojo.com and today we’re at fibo
resto loft with chef and owner Sylvain
cool to learn more about molecular
gastronomy so tell us what molecular
gastronomy is a molecular cuisine first
and foremost is the study of the
ingredients to try to find out where
they come from and at the end how we can
put them back together and will
deconstruct the entire thing and try to
reconstruct it in another way so you
have an experience and what role does
liquid nitrogen play in your cooking but
we cook with liquid nitrogen because
it’s a liquid that is minus 192 degrees
Celsius so it freezes so we cook even by
cryo Jimmy tell us about the mushroom
dish that will be seen you prepared but
we use some dehydrated mushrooms as well
as some field mushroom which is mixed
them all we’ll make a solution with soya
and maple syrup which is going to be or
g icing for that concoction so I’ll put
it on pop rice that we’ve done teasing
coffee and with los tuyo listen we’ll
make an emulsion made out of lavender
and how do you prepare oysters we just
opened the oysters we put it on a bed of
an oil that we make with orchids and
infuse it with a little bit of Nevada
say vanilla flavored alcohol on top of
this will put the oysters and into it
some fresh passion fruit and ass note
that we make out of vodka fruity vodka
and some fruit juice as well so we just
put it on it and a little bit liquid
nitrogen on top and it freezes the
oysters totally and it makes the kind of
a to ocean sort of flavor so you thank
you in the Caribbean zaz well as you’re
in Norway thank you very much Thank You
Rebecca