What is Molecular Gastronomy

What is Molecular Gastronomy? Ashley: Everything in having a liquid nitrogen soup or smoking a chocolate cake, hi we’re going to watch mojo.com. I’m your host Ashley and today we have the chance to speak to the world to Mark Lepine which is going to show us all of these unique cooking methods. So can you please tell us a little bit about your methods? Mark Lepine: We’d like to use methods that are not traditional at 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 and traditional kitchens so we prefer induction burners over gas burners. Small pieces that we can move around the kitchen. Ashley: And for the first thing that you made what was that called? Mark Lepine: That was a white beet soup with apple spatula. The spatula is made in using the nitrogen instead of boiling water and a little bit of water crest and elk salami. Ashley: Can you give us the reasoning on why you use liquid nitrogen? Mark Lepine: Liquid Nitrogen is minus 200 degrees Celsius there is nothing that is that cold that is attainable for use in the kitchen, traditional freezers about minus 40 maximum so we can do things like freeze alcohol where 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. Ashley: And the process that you did was like liquid noodles and then you froze it right? Mark Lepine: Usually when make especially with the batter that you would cook into boiling water with this bottle was already cooked and then we’ve passed it into the nitrogen to freeze it. Ashley: And what was the dessert that was called the — Mark Lepine: The virtual chocolate cake because we’ll make a cake better instead of cooking it into pan and it is a different experience of smoking it instead. AShely: No idea of what I’m doing. Makr Lepine: And this is a pre dessert just to warm up to an actual desert course almost this kind of thing. Ashley: And how did you come up with the idea of the virtual chocolate cake? Mark Lepine: You’ve got a kind of get the idea that we wanted to something that is not actually eaten but experienced that and I think it’s with a pipe store and then kind of click and that will be fun and I’m not a smoker but I thought and would probably enjoy doing that cakes. We’ve recently discovered in the last time of 20 years that 85 to 90% of what we’re tasting we’re actually smelling. The dish is kind of based on that and that we want it more to be smelling something and in turn you would be tasting it just from the aromas that we get from letting the cake better. Ashley: So how did you get into these different methods? How did you think of all this? Mark Lepine: I just pay attention of some of the new things that are coming out. I guess it appeals to me more because I like to try things that when they’re new and when you’re cooking everyday with frying pans and pots and traditional ovens and grills and you know when something else comes out naturally us going to be exited about trying it out. Ashley: Thank you very much. Mark Lepine: Thank you.