ever think of having a liquid nitrogen
soup or smoking a chocolate cake
hiya Vulcan and watchmojo.com I’m your
host Ashley and today we got the chance
to speak to the world-renowned chef Mark
Levin which is going to show us all of
his unique cooking methods so can you
please tell us a little bit about your
methods we like to use methods that are
not traditional for the reason that a
lot of the new technologies that are
coming out are a lot more efficient than
what we’ve been used to working with in
traditional kitchens so we prefer
induction burners or gas burners small
pieces that we can move around the
kitchen and for the first thing that you
made us what was that called it was a
white beet soup with crabapple
microspatula
the spatula is made using liquid
nitrogen instead of boiling water and a
little bit of watercress and milk salami
can you give us the reasoning on why you
use liquid nitrogen liquid nitrogen is
minus 200 degrees Celsius there’s
nothing that is that cold that is
attainable for use in a kitchen
traditional freezers about minus 40
maximum so we can do things like freeze
alcohol aware as we never could before
we can freeze things that are really
dense like maple syrup or honey where we
could never do that before the process
that you did was like liquid noodles and
then you froze it right usually when you
make specially would be a batter that
you would cook into boiling water well
this batter was already cooked and then
we pass it in to the nitrogen to freeze
it and what about the dessert that was
called the the virtual chocolate cake so
we make a cake batter instead of cooking
it into a pan it’s just a different
experience of smoking it instead no idea
what I’m doing and it’s meant as a pre
dessert just a warm up to an actual
dessert course almost at ease kind of
thing and how did you come up with the
idea of the virtual chocolate cake we
kind of got the idea that we wanted to
something that is not actually eaten but
experienced I think I just walked by a
pipe store and then kind of clicked and
I was like well that would be fun I’m
not a smoker but I thought man I would I
would probably enjoy doing that cake so
we’ve recently discovered in last 10 to
20 years that 85 to 90% of what we were
tasting were actually smelling the
dishes kind of based on that and that we
wanted more to be smelling something and
in turn you would be tasting it just
from the aromas that we get from
lighting the
better so how did you get into these
different methods how do you think of
all these I just pay attention to what
some of the new things that are coming
out I guess it appeals to me more
because I’d like to try things out when
they’re new and when you’re cooking
every day with frying pans and pots and
traditional ovens and grills and you
know when something else comes out
naturally you’re going to be excited
about trying it out thank you very much
thank you
soup or smoking a chocolate cake
hiya Vulcan and watchmojo.com I’m your
host Ashley and today we got the chance
to speak to the world-renowned chef Mark
Levin which is going to show us all of
his unique cooking methods so can you
please tell us a little bit about your
methods we like to use methods that are
not traditional for the reason that a
lot of the new technologies that are
coming out are a lot more efficient than
what we’ve been used to working with in
traditional kitchens so we prefer
induction burners or gas burners small
pieces that we can move around the
kitchen and for the first thing that you
made us what was that called it was a
white beet soup with crabapple
microspatula
the spatula is made using liquid
nitrogen instead of boiling water and a
little bit of watercress and milk salami
can you give us the reasoning on why you
use liquid nitrogen liquid nitrogen is
minus 200 degrees Celsius there’s
nothing that is that cold that is
attainable for use in a kitchen
traditional freezers about minus 40
maximum so we can do things like freeze
alcohol aware as we never could before
we can freeze things that are really
dense like maple syrup or honey where we
could never do that before the process
that you did was like liquid noodles and
then you froze it right usually when you
make specially would be a batter that
you would cook into boiling water well
this batter was already cooked and then
we pass it in to the nitrogen to freeze
it and what about the dessert that was
called the the virtual chocolate cake so
we make a cake batter instead of cooking
it into a pan it’s just a different
experience of smoking it instead no idea
what I’m doing and it’s meant as a pre
dessert just a warm up to an actual
dessert course almost at ease kind of
thing and how did you come up with the
idea of the virtual chocolate cake we
kind of got the idea that we wanted to
something that is not actually eaten but
experienced I think I just walked by a
pipe store and then kind of clicked and
I was like well that would be fun I’m
not a smoker but I thought man I would I
would probably enjoy doing that cake so
we’ve recently discovered in last 10 to
20 years that 85 to 90% of what we were
tasting were actually smelling the
dishes kind of based on that and that we
wanted more to be smelling something and
in turn you would be tasting it just
from the aromas that we get from
lighting the
better so how did you get into these
different methods how do you think of
all these I just pay attention to what
some of the new things that are coming
out I guess it appeals to me more
because I’d like to try things out when
they’re new and when you’re cooking
every day with frying pans and pots and
traditional ovens and grills and you
know when something else comes out
naturally you’re going to be excited
about trying it out thank you very much
thank you
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