Molecular Cuisine: The Science of Cooking

VOICE OVER: Rebecca Brayton

Molecular gastronomy basically takes the science involved in cooking and explores it even further. The people who experiment with this type of cooking are part chef, part mad scientist. One of the most important tools used is liquid nitrogen, which can freeze just about anything (including alcohol). Basically, molecular gastronomes deconstruct a dish and then reconstruct it in a new and unique way. In this video, http://www.WatchMojo.com speaks with the executive chef and co-owner of resto-loft Fibo to learn more about molecular gastronomy and cuisine, and we even get the chance to see him prepare two dishes using this unique method.

molecular gastronomy molecular cuisine molecular cooking cuisine food eating science cooking liquid nitrogen Fibo restaurant

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