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18 / 05 / 2008
There is no doubt molecular gastronomy is being lead by chefs like Heston Blumenthal, Ferran Adria, Grant Achatz and Wylie Dufresne. These innovative chefs are creating some really interesting dishes and techniques which globally chefs are finding exciting.
While looking around for some info on molecular gastronomy, I stumbled across an interesting video podcast called Food Science. Food Science from On Networks is hosted and produced by Dr. Kiki Sanford and although it’s not at the level of the molecular gastronomy chefs I mentioned, this web based show offers some great education into understanding what happens to foods when they are cooked.
Dr. Kiki has a passion for the inner workings of the kitchen, and the credentials to explain some of the mysteries right under our noses. Whether you're cooking a casserole or freezing strawberries in liquid nitrogen, Dr. Kiki will have you stroking your chin with tips, tricks, and insightful information.
Some of Dr. Kiki’s recent videos include….
- Protein Denaturation
- The Maillard Reaction
- Liquid Nitrogen Ice Cream
- Teflon
Food Science can be seen at www.onnetworks.com/videos/food-science or via HD via the itunes podcast directory.