which cuisine is the healthiest

whether it’s doughnuts, french fries, chicken,or oreos – fried food is everywhere. and it’s delicious. i mean, isn’t that why we all go to fairs? besides making our tastebuds happy, deep-fried foods also involve some really cool chemistry – from the cooking process itself, to thekind of oil and batter you’re using. when you submerge a piece of food in reallyhot oil, a bunch of chemical reactions start happening, cooking your food and giving it a crisp outer layer. typically, you’ll want the temperature ofthe oil to be around 180 degrees celsius, but that varies depending on the recipe.

you’ll know the oil is hot enough when you drop some food in and it starts bubbling. now, some people might think that’s theoil boiling, but it’s not. it’s actually moisture boiling off the surface of the food, since the oil’s temperature is nearly twice the boiling point of water. as the water leaves the food, two things are happening: first, the food’s surface dehydrates anda crispy crust begins to form! but also, the escaping water molecules leavegaps that let oil molecules enter the food, which is what researchers call the oil uptake. in fact, some studies have shown that theamount of oil uptake is directly proportional

to the amount of water that’s lost. more oil increases the food’s fat content,and therefore its energy content, also known as the calories. and if too much oil gets absorbed, you mightbe left with a greasy mess of a meal. but you don’t want to take your food outof the oil too soon, either. otherwise, the outside won’t be hot enough,for long enough, to cook it all the way through. that’s because cooking is all about heattransfer! when food is in a deep fryer, the outsidelayer of molecules is heated up thanks to convection, from the currents of hot oil flowing around.

then, all of those food molecules start bumping into each other and transferring heat energy. so, the inside is heated because of conduction. so those are the basics of deep frying food, but there’s a lot more that goes into making a tasty corn dog. like, what happens when you add batter or a breading to the outside of your soon-to-be-fried food? well, batter is basically an extra layer between the food and the hot oil, so the batter is mostly what’s getting dehydrated. all that heat transfer is still happening.

only this way, the food at the center holdsonto more moisture and doesn’t get too dry. as fish and chips, fried chicken, and tempura lovers will know, a little batter can also let you add more flavor to the food and give it a crunchy, textured crust. you can even add beer to your batter to make the crust softer and crispier! that’s because the carbon dioxide in thebeer forms bubbles that fluff up the batter, and foaming agents, which are certain proteins found in beer, keep those bubbles from bursting as fast as they normally would. plus, the ethanol in beer evaporates fasterthan water, because alcohol molecules aren’t as strongly attracted to each other as water molecules are.

this means the batter will dry out faster,so the food doesn’t have to be in the fryer as long to get a crispy crust. but one study did show that beer batters do have more oil uptake than water-based rice or wheat batters – so calorie-counters bewarned! you might also have heard that some oils are better to use than others when frying food. different oils are made up of different kinds of fat molecules, or lipids, and have different nutritional benefits. they can also affect the flavor of your food, because they break down differently. see, every oil has something called a smoke point – a temperature where it starts to

create smoke, which can give the food a bad taste. basically, the heat causes the lipids in theoil to break down and produce some volatile compounds, which are chemicals that can easily become gases. some of these leave the oil and enter thenearby atmosphere as smoke, but others can enter the food and change its flavor. corn oil, for example, is made up of lipids with lots of double bonds, also known as polyunsaturated fats. and it tends to break down more easily, atlower temperatures. that’s because polyunsaturated fats havesome weak carbon-hydrogen bonds, which break and set off a chain of chemical reactionsthat eventually produce volatile compounds.

so, when you’re deep-frying something, you’ll probably want to look for an oil that has a high smoke point. and most vegetable oils fit that bill! deep-frying food is a lot more scientificthan you’d expect. you have to apply all kinds of knowledge about heat transfer and fat content, so that your food is actually edible. so, treat this as some food for thought the next time you’re eating some delicious, hot french fries. thanks for watching this episode of scishow!

so thanksgiving is coming up, along with a bunch of other holidays. and we’ve got just the thing! if you want to look really snazzy in the kitchen, or for any messy task, head over to dftba.com/scishow to check out these awesome new scishow aprons. and, as always go to youtube.com/scishow and subscribe.

food recipe blog

which cuisine is the best

alright so check it out it’s trevor james i’m in delhi, india i just got here and we are going for a full on food tour of old delhi i’m so pumped this is my first time here and there is so much to try old delhi is a food lover’s heaven in one afternoon

you can explore unchanged historical alleyways packed with smells, sounds, and of course, street food here, mughlai cuisine dominates as it has for centuries and just walking through is going to leave you breathless and overwhelmed with excitement at the amount of action happening around you and at the eating possibilities it’s all so packed together that you can feast on a lot of delicious food in a short amount of time

let’s eat! alright so one of the things i’ve been looking forward to trying for so long is the paratha just in this little famous lane here paratha wali gali deep in old delhi let’s go check it out visiting paratha wali gali is a gastronomical experience filled with culinary heritage you can literally feel the history as you explore this lane dedicated to paratha and street food the whole wheat paratha bread is stuffed with your choice of filing and fried in a desi ghee clarified butter

with the crackle and sputter of the oil and the smell of spices in the air you’re going to get hungry for sure it’s served with a sweet and spicy pumpkin mash a banana chutney sweet tamarind chutney and a mint chutney they are to die for is this for me? oh, thank you

this is the rabri which is filled with a sweetened churned milk and fried in purified butter look at that look at that! it’s like churned milk it’s super sweet, it’s just oozing out it actually has a nice, healthy whole wheat flavor to it this is so crazy here this is so crazy here!

we’re so deep in the alleyway i’m just going to dip it into this mint chutney heavenly deep street food here in paratha wali gali, there’s more than just paratha you can taste classic pani puri a crunchy little dome packed with sweet and spicy tamarind water it’s the ultimate refreshing spice bomb pani puri this is the pani puri hot spot here!

so we’re going to try out the famous indian pani puri sweet and refreshing water bomb thank you we’ve got the pani puri oh the smells here there’s all this incense coming into the air and i have a big water tamarind, sweet spicy tamarind water filled pani puri oh yeah, it’s like super spicy with tamarind and its sweet and crunchy and it just explodes in your mouth next up is the famous kachori with aloo sabzi

here, a beautiful puff that’s golden brown and crispy on the outside is stuffed with a lentil dal or potatoes and then it’s hand crushed and covered with a potato curry infused with red chili powder and turmeric garnished with coriander and fenugreek leaves it’s out of this world looks very good! can i please have one kachori? sure, why not?

is this like a potato masala it’s basically a potato curry potato curry? oh! with a crunchy kachori with lentils oh, nice thank you very much look at this

we’re going to have to find somewhere to eat let’s try that out oh yeah oh that is really nice the potato masala is really smooth it’s a little spicy and that potato masala is very hearty and tastes quite healthy warm and comforting paranthe wali gali is insane

there’s so much to try we’re going to go see what else we can find we are going to try where are you from? canada you’re from canada? what’s your name? trevor? nice to meet you

same here we are going to try daulat ki chaat oh look at this it’s like frothy milk it’s churned all night it’s so frothy and it’s covered in i heard that this here is like crispy sugar and this is pecan with saffron

oh look at how frothy it is oh look at it’s like a cloud wow oh it’s like a pillow it’s like a soft, sweet cloud it’s like a whipped cream almost but home made so we just had an awesome time at paranthe wali gali having street snacks

and now we are heading to the next location for more you hungry? yeah let’s film more old delhi is packed with specialties that would take a lifetime to explore but you can surprisingly taste a lot in one afternoon we made our way to try a famous and renowned stuffed naan and northern indian restaurant in chandni chowk a huge tandoori oven pumps out naan after stuffed naan and when they arrive on your table

and you dip them into the curry you’re already salivating alright so next up we’re going to get some famous naan with dal very nice just look at this this is insane i have a specialty stuffed naan stuffed with potato and paneer cottage cheese over here this is paneer tikka

cottage cheese covered in spices and yoghurt and put in a tandoori oven and then over here look at this this is a dal made with lentils and look oh look at all the butter on there this place is famous for stuffed naan and just look at that that feels so soft and garlicky and buttery and then i’m just going to dip it into that lentil dal that is so so buttery and fragrant and powerful and heavy

it’s actually quite spicy it tastes like there is raw chilies in there that is burning it’s quite powerful we’re going to jama masjid we’re going foodrangin’ i like this little bike this is crazy so many people

so many smells and the roads are so packed with all the things to eat so many bikes yeah, i’m in love with india i could just keep coming back here every year once or twice per year just to eat different cities yeah different cities, different foods, amazing nice

alright so next up we’re going to go get some beef kebabs the smells the action and the food! that looks amazing and ting ting is getting covered in smoke so smoky as soon as you walk up you can smell the spices and smoke on the grill for these famous beef kebabs

locals here call them beef kebabs but they are actually buffalo as cow is holy here in india just look at these beef kebabs looks like there is a lot of butter on there mint i think there is mint chutney and masala powder and onions its just saturated oh that is so buttery

it’s spicy i can taste the masala powder on there the butter and the masala powder mix together perfectly so it’s like a buttery masala filled with flavor spicy and powerful the mint chutney in there too walking through the jama masjid area you’ll find a lot of muslim specialties you can feast here for days and days

but i came here to try the famous 100+ year old karim’s restaurant specializing in mughlai cuisine but first, you gotta warm up with some chai tea one of the joys of india is having a chai on the street side look at this frothy milk there’s nothing better than chai on the street in india puts the froth right on top that’s gorgeous ok, thank you very much

how much 10 rupees that is so creamy and frothy there’s nothing better than having this in india now for the final killer historical meal we made our way to try karim’s the famous 100+ year old mughlai restaurant specializing in kebabs mutton korma

and an assortment of other spicy and delicious curries it’s been a fantastic day so much food here in old delhi and now we’re going to go for a mughlai feast at karim’s to finish it all off we’re going to karim’s i’ve heard so much about this place hundred and ten years old i think mutton stew oh that smells fantastic

so many curries and this is a mutton korma look at these! what’s that? mutton kheema ok thank you so much this looks amazing and over here look at all of this naan

naan oh it smells fantastic butter chicken mutton curry brain well this is it this is the meal that i’ve been looking forward to for so long at karim’s just look at this mughlai feast here we have some butter chicken

and then this is their homemade specialty naan bread just look at that it’s lightly covered in butter and then this - i can’t believe i did it but i’m going to do it again we’re going for mutton brain curry this is a spicy mutton curry and then this is keermal and it’s made from milk and flour

and it’s their specialty naan and first we’re going to have to just go right in this is the meal for curry and spice lovers in delhi each bite you take from the butter chicken to the spicy mutton curry to the incredibly executed naan bread and even the mutton bread curry brings you closer and closer to a state of bliss

you can literally taste the history here i’ve had a few experiences with brain before some have been good some have been bad we’re going to see how it is that is the best brain i’ve ever had it’s much less stinky than pork brain it has a lot of beautiful curry flavor soaked into it and it’s creamy

but the texture is actually enjoyably creamy it’s not overwhelmingly silky like other brains i’ve had that is amazing that was the best brain i’ve ever had so i just have to give a huge thank you to kali and abishek they helped me find these wonderful locations here in delhi they are food photographers here you can check out their instagram at thisworldisouroyster thanks so much guys

i hope you had a wonderful time i hope you enjoyed it it was an awesome time thanks guys make sure to click that like button leave a comment below and subscribe if you haven’t already

food recipe blog

which cuisine is popular in india

curd/yogurt black salt white salt (normal salt) coriander powder turmeric & red pepper powder red pepper powder yellow pepper powder kasoori methi edible red colour

green chilli pickle mustard oil

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which cuisine is burger

[lauren] why am i eating this right now? [lauren] it's like 10am. [john] they don't know that in tv land. [lauren] alright, what's up it's lauren. [john] and john. [lauren] from hot for food, [lauren] and we are here today to cook for you [lauren] actually we're doing a little bit of a friendly, [lauren] uh, competition because tomorrow's international hamburger day

[lauren] which means; get your burgers ready [lauren] we're gonna pimp our burgers but we're gonna do like a [lauren] lauren versus john [lauren] burger-off. [john] she's all about the gimmick, [john] she prepares, [lauren] i don't do gimmicks. [john] you prepare, you went and bought stuff. [lauren] i thought about how i wanted to make my burger [john] i'm just gonna use what we have in the kitchen[lauren] you don't know what you're doing?

[john] no, not yet. [lauren] typical john. "i don't have a plan, i'm not gonna plan for this video." [lauren] so we're gonna use gardein's beefless burgers [lauren] gonna cook those up in a pan and then it's gonna be more about the toppings [lauren] and the way we pimp out the burger, [lauren] and then you guys will vote in the comments below [lauren] do you like lauren's burger or do you like john's burger? [lauren] so while we-[john] go! [lauren] *laughs* it's not a time thing.

[john] what if i actually prepared though, [john] and i do have a secret weapon? [lauren] whatever. go ahead [john] whatever. okay. [lauren] you're gonna put it on bread? [john] burger sandwich. [lauren] ew. [lauren] a burger is a sandwich! [john] whatever. [lauren] are you gonna make a grilled cheese burger?

[john] no. [john] we have tons of cheese to use [lauren] yea, but you can't use all the cheese cos i need some. [john] get out of here! [lauren] gah! [lauren] this is funny, we've never done something like this before. [lauren] well, our whole relationship's a competiiton but [lauren] this could become a real series, [lauren] like we start with a box of pasta and we're like [lauren] okay, what are you gonna do with the pasta?

[john] pasta la vista. [john] do we have like- [john] cookie cutters? like rings? [john] do we have those? [lauren] i don't know, john. find them. [john] that sounds like something we have. that was a "yes we have it" [john] i'm gonna tear apart this kitchen. [lauren] i know, and that's going to annoy me. [john] tell me where they are/

[lauren] they're just down there, you bought them! [lauren] if you're gonna cook up pre made veggie burgers [lauren] from frozen you should add barbeque sauce while you cook them [lauren] because it just makes them look like meat [lauren] and also, it makes them taste better. [lauren] so you don't need the bun? [john] nope. [john] see? [lauren] whateverrr

[john] well, she's sweating right now. she's just like [lauren] i have like an amazing idea[john] "that's pretty good." [lauren] i kinda hate when you go to a burger place or a restaurant place [lauren] and you see like, [lauren] all these different burgers that are like, [lauren] okay, come on like it's just a burger [lauren] you don't need to make it crazy. [john] totally. [lauren] however, [john] however, [lauren] sometimes if the ingredients go well together

[lauren] i think it's nice to make a fancy burger. [lauren] so i feel like i'm making sort of a fancy pants burger. [lauren] so i'm gonna do garlic-y greens, [lauren] and mushrooms, [lauren] smoked gouda sauce, [lauren] smoked maple tahini, gouda sauce. [john] so it's gourmet versus ghetto. [lauren] yea, gourmet versus ghetto! [lauren] gourmet. *points to john* ghetto.

[lauren] you think it's pretty good i saw your face [lauren] when i said what i was doing he would have this like[john] it's not! [lauren] "oh, that's good" [lauren] hey, what you doing? you tryna hit me with the pan? [john] well then what are you making? [john] grilled cheese. [lauren] well how many patties' gonna be in there? [john] your mind is-[lauren] ohh, you're gonna do grilled cheese is on the outside of the pa- [john] that's pretty good!

[lauren] yea, that's pretty funny, okay. [john] grilled cheese buns! [lauren] why is it in a circle? [john] it's just aesthetically, to see a round burger [lauren] okay. [john] i mean, you don't have to cut the crust off, [john] i did. [john] have you seen this before? this done before? grilled cheese burger outside [lauren] well, no, i can't recall if i've seen it but i'm sure it's been done. [john] if you thought of it, it's been done[lauren] yea.

[john] so i have a question: how are you gonna make a gouda? [john] or how are you gonna make your cheese taste like gouda? [lauren] because we have smoked gouda from daiya here. [john] oh yea they did the- yea yea. [lauren] smoked gouda daiya cheese we had leftover. [lauren] maple tahini sauce that i had leftover from falafels that i made, [john] mhm. [lauren] it's like tahini and lemon juice, [lauren] maple syrup, [lauren] little bit of garlic,

[lauren] umm, apple cider vinegar . [lauren] it's really good. [lauren] i did a cup of cremini mushrooms, sautã©ed in a tablespoon of butter. [lauren] and then i'm just going to dump them into a bowl, [lauren] and put a plate over top to keep them warm, [lauren] and then i'm gonna do the chard in the same pan with the garlic. [lauren] it's so pretty, so you're gonna see like, [lauren] pink and green, like as the greens in my burger which i think is cool. [john] so you're gonna do it with your eyes.

[lauren] yea, i'm gonna take like one large leaf, probably just cook that down. [lauren] for one burger, that's enough. [john] that's smart, see because what she's doing, [john] is she knows that you guys can't taste this back home [john] so she's gonna make you guys eat with your eyes [john] and think that it looks [john] pretty or it tastes better than it actually is. [lauren] no, everything i make looks pretty and tastes amazing. [lauren] suck it, diemer.

[john] suck it, diemer. [lauren] *laughs* [john] that actually smells really good. [lauren] yea, i know. [john] okay. [lauren] to any dark leafy greens, you can braise them in garlic [lauren] and nutmeg and they're amazing. [lauren] that's what i'm doing to my chard. [john] i think a burger, like a classic hamburger

[john] was like one of the first things i learnt how to [john] cook when i was a kid. [lauren] really? [john] that and grilled cheese. [john] we used to make our burgers from scratch and [john] as a binder we would use french onion soup mix. [john] isn't that weird? [lauren] no, that's pretty common in canada [john] is it? it's common in ghetto?

[john] it's pretty weird, but it's normal for you. [john] i mean, it's fine. [john] i don't know what people are gonna prefer here [john] i'm actually[lauren] it could go either way? [john] it could go either way. [lauren] i don't know we could have like, the winner somehow gets an advantage [lauren] at the next competition. [john] you use pickle? [lauren] maybe, okay, you have to decide that the other person has to

[lauren] incorporate a certain ingredient into what they're doing. [lauren] yea, [lauren] yea, that's good. [john] i like that. [john] i'm okay with that and especially because i know i'm gonna win. [john] and you know i'm gonna win this.[lauren] you're just trash talking the whole time. [lauren] i've said nothing cos i know my burger stands for itself. [lauren] you're worried, so you're like [lauren] "i'm gonna win, i'm gonna win"

[lauren] so for my smoked gouda sauce, [lauren] i'm taking daiya smoked gouda, [lauren] so it's half a cup of that [lauren] in a pot, [lauren] and i'm gonna melt it, [lauren] with my maple tahini sauce which i'll link to that recipe below. [john] come on. [john] it looks good. [john] got a little bit scared but look at that.

[john] so i need sauces here. [john] for this epic burger. i think ketchup, grilled cheese [john] as ghetto as it is, this is the ghetto burger, so. [john] i'm gonna do something a little bit different, [john] i'll do a sriracha ketchup, [john] this thing is gonna be absurd. [john] sriracha ketchup. very complicated, [john] 2 parts ketchup [john] 1 part sriracha.

[john] tricky stuff, guys. don't forget it, okay? [john] i've worked on top chef and masterchef doing audio, [john] and the biggest mistake the chefs always make [john] is that their own cast are fooled (??) [lauren] is what? [john] exactly. [lauren] what? [lauren] don't taste it. [lauren] and you know what, i never taste anything and it always is awesome.

[john] famous last words. [lauren] oh, i don't know, here's my f--king cheese sauce [lauren] this cheese sauce, this is gonna kill you, this is the winning thing of the whole thing. [john] let me try it. [lauren] no! you can't try till it's done. [john] it's crunch time. [john] this is assembling. [lauren] this is just the final moment here. [lauren] make sure you've got what you like, [john] yea, get it on the plate,

[lauren] kay, so there they are. [lauren] i don't know, my one's pretty fancy compared to yours. [john] that is, that is gourmet cos no other-[lauren] mine is pretty amazing [john] uh, can you say something nice about mine? [john] i said something nice about yours[lauren] it's hilarious. [john] it's definitely hilarious [john] it's not what i was expecting like it's all [lauren] it's exactly what you expected, that's what you said. [john] it's unedibly large,

[john] like it's[lauren] it looks like a burger though, [lauren] just has grilled cheese on the outside, like it's pretty clever. [lauren] kay, let's do a taste test. [john] i'm pushing mine down [john] kay, here we go. [john] i can't even. [lauren] mine can win a burger competition that's not even a vegan burger competition [lauren] what?[john] i won. [lauren] no you didn't[john] it's so good. having a poll.

[lauren] based on looks, and creativity and idea [lauren] and your appeal, [lauren] make a comment down below [lauren] smoked gouda mushrooom chard burger [lauren] or grilled cheese burger. [john] mm. [john] bye. [lauren] bye. [lauren] burger time.

[lauren] mine is restaurant-worthy. [john] mine's after-the-nightclub-worthy [john] "you see my phone?" [john] "this is josh, he's gonna help me find my phone" [john] "mm, i love grilled cheese and burgers" [john] "when is the uber getting here?" [lauren] okay.

food recipe blog

which cuisine has the most variety

- i'm gonna start witha piece of camel meat, and there's also pieces of camel fat. (upbeat music) good morning everyone, it's mark wiens with migrationology.com in muscat, oman. had an amazing sleep last night and woke up this morningat about 6:00 a.m. it was already bright and sunny outside. we only have two full days in muscat,

and mustafa, who watches our videos, he has kindly offered to take us around. so, we are gonna behanging out with mustafa, and he's coming to pick us up soon. stay tuned for day number one in muscat. thank you very much. okay we met up with mustafa. - hi there. - [mark] he's brought me this snack.

- [mustafa] it is (speaksin foreign language). - (speaks in foreign language). it's a type of bread withcheese in the middle. and so, i think we're gonnago have some tea first, and eat this along with some tea. we're gonna stop atthis place at dream tea, to get a cup of tea real fast. i got a cup of chair karak, and this is milk tea.

umm. oh you can really tastethe cardamone in there. oh, the cardamone is nice. and then, i gotta try thispiece of the cheese bread. oh, yeah. that's wonderful. that's like a... it's kind of like cream cheese. i like that. that's really good.

that makes a good breakfast. the bread and cheeses are salty, to go along with thesweet, milky, creamy tea. (electronic music) we just pulled up to the fish market. and it's about 8:00 a.m. it is blazing hot already in muscat. and immediately, you cansmell the fish in the air, one of my favorite smells.

that fist so so good, eh. - [mustafa] of course,now it is that season for the yam. - [mar] ah, okay. pretty calm, and relaxing fish market, but it's friendly. there are some amazing looking fish. and there's a lot of tuna. there are some different types of mullet.

is it mullet? - [market vendor] milk fish. - [mark] milk fish? - [market vendor] yeah. - [mark] ah, okay. very big. - [market vendor] (speaksin foreign language). - i think those are either swordfish or dolphin fish. i'm not totally sure, but they are huge,

and yeah they're about two meters long. whoa. (market vendors talking loudly) i just love walking around fish markets. and definitely one of the biggest reasons is because i love to eatfish and seafood so much, that's my favorite genre of things to eat. but also, i just love looking at fish, the different types of fish,the different colors of fish.

also, dry fish is verycommon in omani cuisine. those are huge. - [market vendor] it's barracuda. - barracuda, yes. they are very big. those are some huge barracuda. i just want to mention thatthey are in the process of building a new fish market. so, we went to the old fish market.

but if you come to muscat,maybe in the coming years, they might have a new fish market opened right next to the old fish market. (traditional pop music) we are just walking alongthe harbor now in muscat. the fish market is right over on that side where we just were. but it's amazing how clear the water is. and i'm loving this view of the city.

and then, behind, you have the gorgeous, just very rugged, jagged desert mountains. the clear, turquoise water. yeah, and it's so nice and peaceful. and we are coming upnow on the muttrah souk, which is a big market place. you can by everything at muttrah souk, including clothes, and spices, and food. - yes.

- household items. - yes, yeah - just about everything youcan find in this market. - back in the day, it used tobe more of a wholesale market. it had people from israel forexample, they come over here, shop for their shops over there, and then they go backand send it for them. - [mark] okay. we walk past this shopand i could just smell

the aroma of all the spices,especially the cumin i think. in the back of the shopis where i can smell all of the spices. - also spices yes. - wow. curry masala, allsorts of different masalas. (traditional music) - [mustafa] so, oman isfamous about its lemon here. - [mark] oh. what is it used for?

- [mustafa] for like curry and masala-- - [mark] okay. in the food? - [mustafa] in the food, yeah. - okay. we are now walkingthrough the gold silk area where there are lotsand lots of gold stores and jewelry stores. this is my first time to visit oman. but i have been to zanzibara couple of times in my life.

and also spent some time onthe east coast of africa. and zanzibar used to be a part of oman. it used to be ruled by oman, and you can see theresemblance and the similarity. this market, some parts of this market actually have the exact same feel as parts of stone town in zanzibar. okay. so for special occasions,wedding, and so on, at night,

you were this one with a silver belt. - [mark] ah, okay. - and this is usually made form silver. - [mark] uh hmm. - yeah. - [mark] so, you would stillwear that on special occasions? i have kind of a small head. can i pass for being omani.(laughing) - [mustafa] you'll apply forthe nationality tomorrow.

- [mark] and what isthis type of hat called? - koma. - [mark] koma? - yeah, koma. (speaks in foreign language). - mustafa has bought me and fitted me in a traditional omani cap,and a traditional omani hat. and this is... these are only worn in oman.

- yeah, in the arab countries. - in arab countries? - so, also, it's very common to see on the east coast of africa as well. thank you very much, mustafa. - welcome. - thank you. - oh, this is an amazing hat. you guys gotta let me know how i look

in the comment section below. but i am loving this look. now, i can blend it. - [mustafa] yeah, you can. - blend in like i'm omani now. (laughing) - except for the spoon in the t-shirt. this guy's got a spoon in the t-shirt. what does he mean?

we just took a quick drive over to one of the old areas of muscat. located in this areais the sultan's palace, which we are walking to right now. and also, there are a lotof government ministries located in this area as well. - [mustafa] this one is a local foreman. and this one represents the sultan. - and you can't go into the palace.

but you admire it from the outside. what's especially fascinating are the gold and i think, they're turquoise, or like a type of blue columns which go up the face of the palace. and also, what i reallylike are the seals, the oman seals, whichare golden on the gate. standing there, and then,what we're gonna do. - [woman] we're gonna do.

- we're gonna all. we have just pulled upthe bait al zubair museum. and i don't think they allowany photography inside, so, i'm just gonna walk around. and then, i will sharewith you all what's inside after we walk around. it's really an omani cultural museum. inside, there was a bigcollection of traditional omani dress, as well as,there was a big collection

of swords and weapons. and then, this wholecomplex, you can walk around. there's a coffee shop. there's kind of a library area. and then, there's a model of a traditional omani home as well. i think it's probablyabout 45 degrees right now. and it's also pretty humid. so, this is some intense heat.

i am just dripping in sweat. and yeah, this is someintense heat right now. it is so outside, that justwalking for like 15 minutes, it feels like your face is just peeling. the skin is peeling away from your face. and it feels like yourbody is just melting. so, you cannot go long without water. (exhaling) (electronic pop music)

oh. (waves crashing) oh. maybe we should drive in a little bit. yeah, you might want todrive up a little bit. we just drove. it's a little bit outside of muscat, to a beach called qantab beach. and mustafa drove allthe way onto the beach, so we are getting a firsthand glimpse of the sea.

it's incredibly beautifulbecause you have have the really jagged, brown,bone dry mountain rocks. but then, the water isso incredibly turquoise, and blue green, crystal, sparkling water. we have just pulled up for lunch today. and we are gonna go to arestaurant called baid al luban, which is a very wellknown omani restaurant. one of the unique thingsabout this restaurant is that it's an old former hostile.

and so, it's located right next to the main harbor in muscat. and so people would park their boats. and then, if they needed a place to stay, they would rent a bed in this hostile. but it has been since renovatedinto a very nice restaurant serving omani food. and a number of yourecommended this restaurant. so, we are happy to beeating here for lunch today.

and mustafa has ordered justa variety of different dishes. i'm starting off withthis frankincense water. yeah, you can reallytasted the frankincense. it tastes kind of like woody, like evergreen tree. yeah. it's really good. so, we're starting with a soup,but it's actually a curry. it's an omani restaurant,but they sort of do some modern twists to omani food.

so, they serve this curry like a soup, and there's rice in it, and fish. oh, yeah, you can reallytaste the dry lemon, or dry lime, which is in here. oh yeah. it's kind of like a dried fish stew. and i'm gonna go in for some of the... it's also lots of onions in this as well. it's a type of ghee.

some kind of animal oil fat, which you're supposedto pour onto the rice. okay, that's probably good. onions. yeah, lots of onions in here. and i'm gonna make sureto get some of that rice with that oil on it. it's salty dried fish. but it's really tender.

and then, those onions are so tender, that they just dissolve in your mouth. has a depth of a smokey flavor to it. - [mustafa] this is harees. - [mark] harees. - [mustafa] it is mashedwheat with chicken. and the sauce is a torsha. torsha is like a raisin sauce. - [mark] is that oliveoil in the middle there?

- [mustafa] no, it's ghee. - [mark] oh, it's ghee, okay. it looks like olive oil. okay, so there's ghee in the middle there. and this kind of a puree, butstringy from that chicken. and then you gotta get some of that-- - [mustafa] yeah, dip it. - that sauce as well. it's almost like mashed potatoes.

if you didn't know it was wheat, you might think it was mashed potatoes. and then, you have theselittle stringy pieces of chicken within it. it's salty, but then the sauce is sweet, and kind of fruity. and that contrasts the saltiness. wow, that's delicious. okay, there's some coarseblack pepper in there,

but i think there'salso cardamone in there. yeah, i think i can taste some cardamone. the next other dish,and this one of the most import omani dishes. it's called shuwa. and this is lamb this time, which it's normally cooked underground, until it's fall apart tender, with a variety of different spices

and always eaten with rice. so, i'm gonna... oh yeah, that feels very tender. i'll put some of this on to my plate. you can see littleflakes of chili in there. there are some chickpeasas well in the rice. uh hmm. tender lamb, and then, it has a really nice...

i think i can tastesome cinnamon in there. lots of black pepper. and just a little bit of chili. yeah, that is a delicious dish. and this is one of thenational dishes of oman. this one is a tomato onion salad with some, the main side here is dried fish. i'll just take some ofthis to put it on my plate.

and there's also, i think this is spinach on the bottom here as well. really nicely, lemony, and then, the fish, it's like salty, fish jerky. ah, that's really good,because it's salty, but really, really lemony,and really fresh tasting. and then, we got one moresalad dish over here, which is called sahanet kasha. there's some dried fish on top,

but the whole thing. this is kind of an arty version of it. and there's onions andtomatoes in there as well. okay, i think this is thelast dish that we ordered. that has kind of a... that one is not too salty. it sort of has a bitter fish taste to it. really good as well though. and it's very refreshing.

it has lots of tomatoes, lots of onions, so, it's kind of crisp, and really juicy. what really strikes meas a dish that i haven't tried something likeit, is the mashed wheat with the shredded chicken in it. but it's really good andit's really different from any other dish that i've had. and then, definitely, the shuwa, which is that slow cookedlamb with the rice.

and then, i added ona little bit of yogurt and tomato sauce. is also, extremely good. and what i really like about it, is you can really taste the black pepper. there's a lot of black pepper in it. and it's a few simple, maybesome nutmeg or cinnamon in there as well. but it's the black pepperthat really comes in nicely.

yeah. - (speaks in foreign language). - we finished that meal. we were all pretty full. that was a really good meal. and so, mustafa and i arenow having some coffee. does this one you think have rosewater? - yeah, it does. it has rose water and saffron.

- oh, and saffron too. thank you. the coffee, it's not strong coffee. it's quite light. but you can taste the fragrance, and in this one, there is both saffron, and also rose water. so, it has a little bit of aspice, aroma fragrance to it, beyond the coffee flavor.

yeah, it's like a... it's weak enough whereyou can just keep on drinking this all day long. but it's a very soothing coffee. what was your favorite dish of the meal? the dried fish? - the dried fish, yeah. that was mine. - that one was good.

we are gonna head back to the hotel to rest for a little while. because it is a very hot afternoon. so, it's common to takea break in the afternoon. it's about 6:00 p.m. now,we just spent two hours resting at the hotel,trying to wait out the blazing sunshine, and weare now heading out again. we drove over to qurum, which is, the main beaches right in central muscat,

just near to downtown area. and the sun is going down,it's the evening now. that really makes all the difference. and you can just walk along this coast, enjoy the great views of the sea, and also the rocky coastline. driving to an area called al seeb. - the chicken, squid, shrimps. - [mark] it all sounds good.

- [mustafa] (speaks in foreign language). - [cook] (speaks in foreign language). - there is not a lot ofstreet food in muscat, but one of the most wellknown, and one of the best places to eat street food is in al seeb, which is right near the ocean. and we have stopped byto order to mishkak. which are an assortmentof different skewers. we've got some shrimp, some chicken,

some liver, some mutton, and some squid. there are few things better in the world than grilled meat on skewer. i think the skewers of meat are marinated, and they are like partially cooked. and then, when you order them,he puts them onto the grill, and he really fans that fireto get the flames going, and so, they're gonna have, i'm sure, i am positive, and anticipatingthat they're gonna have

an extremely smokey flavor to them. (unwrapping foil) - [mustafa] yeah, very nice. - and i noticed that thereare a couple of butcheries right across the road, so i think there is a lotof fresh meat in this area. and we're actuallyright next to the beach. although, it's night, soyou can't see the beach. the beach is right behindthis little structure.

and you can just smell the meat grilling in this entire area. and they have two different sauces. they have a spicy sauceand a tamarind sauce which should probably be kind of sweeter and maybe, sour as well. a skewer that i want to trythe most right now first, is liver, and this mutton liver. i'm gonna dip.

dip into that spicy sauce. wow. that is like charred to perfection. it's spicy and sour. and then, that liver is so tender, but it's like crispified,because it's been grilled on such a high heat, yet he flamed. i think there might be apiece of fat in there too. you can taste some wonderfulgrilled fat juices. mutton liver, fantastic.

okay, i'm gonna try thatsweet tamarind sauce next. oh, the tamarind sauceis more sour than sweet. it's really good, umm. it's almost like a sour jam. okay, next up. let me go for the squid. both of the sauces are extraordinary. the tamarind sauce is also really good, because it's more on thesour side, than sweet side. but this spicy sauce,

i do have a bit of anaddiction to spiciness. okay, that is good. did i just fling some sauce at you? - [camera person] i think so. - umm. squid is a little bit chewy, but while you chew it, itjust keeps on giving flavor. okay, the mutton skewer next. and i'm gonna go with tamarind this time.

the mutton is amazing. i think it's marinatedor grilled in some cumin. that's such a wonderful combination. mutton and cumin. any type of meat on skewer,grilled over charcoal is one of my favorite things in the world. and i am just dripping now in sweat. not only is it like maybeabove about 40 degrees, but it's also extremely humid.

we're right next to the beach, and this is the definitionof a meat sauna. you can just, the airis just humid with meat. and also, you can standhere and eat your mishkak, but a lot of people just order,just pull up in their cars, and then order, andthen just sit in the a/c as well to avoid the meatsweats like have right now. thank you, mustafa. that was awesome man. - alright.

- [mark] yeah, mixed. - [mark] oh yes, this is a good place. (restaurant patrons talking loudly) - if we did, you don't have this this restaurant isfamous for serving camel. you kind of walk up to,there's a buffet line, where they have the dishes prepared. they have a number ofdifferent types of rice. you choose your rice, and theyhave two main camel dishes.

one of them is chunks ofcamel, which is fried. and then, one of them islike a stew or a curry camel. and so, we got a mix of both, and they put it all into a bowl. and then, they gave us a platter of rice. and then, we also got a halfa chicken thrown on top. and this is fantastic. they put out a piece of plastic, and then put your food down,

and it's got some yogurtto go with it as well. alright. - [mustafa] whatever you prefer, yeah. - [mark] however you want? - [mustafa] yeah, however you want. - [mark] okay. oh, you make a-- - [mustafa] no, you don't make a bowl. but in omani, you use your hand, so you hold it like this,then you can either go for it

like this, or you can push it with your finger to your mouth, yeah. i'm gonna start witha piece of camel meat, before mixing with any riceor any yogurt or sauce, i'm just gonna try one piece of camel. a nugget of camel. oh, that's amazing. oh, that is insanely good. it's so tender.

it does taste verysimilar to beef, actually. but a little more meatytasting, gamey tasting. but not really, it'sactually surprisingly really, really tender. i wasn't expecting it to be that tender. this is the camel hump. so, that's just a pure chunk of white fat. oh, wow. that just melts in your mouth.

it does have a meaty taste to it. but it's not like a gelatinous fat. it just melts in your mouth. but it's almost like squid. it has a little bit ofa chewy texture to it. yogurt to my rice. and also, this is a type of chatni. like a tomato, it's like a tomato chatni. put on to my rice here,

and then also, i'm gonna goin for some of the onions and salad onions. and i think this is rocket. go in for some of that, that camel is just insane. i'm gonna mix all of that together. that is insanely delicious. and the combination of the camel, with the rice, the tomato chatni,

the cooling yogurt,that's ridiculous good. next up, i'm gonna try the chicken. and this is chicken that has been steamed. wow. i barely even pulled, andjust a whole chunk of chicken just came off. it's so soft. oh, wow, that feels tender. and for this bite, i'm gonnaattempt to eat omani style.

and what they do, is youkind of make it into a... you kind of grab a whole fist full. and then, you kind of get itinto the center of your hand. and i will do my best to not spill. okay, a little messy. wow, the chicken is soft though. the chicken just sort ofdissolves in your mouth. and i think i got a raisinin that bite as well. - [camera person] markyou have rice on your--

- [mark] grab a piece of camel. - [mustafa] almost. - almost. okay. i need some practice atthat method of eating. but it tastes incredible. i'm absolutely loving this meal. the camel is delicious. and even the rice is really good. there are two different types of rice..

the redder rice, or oranger rice, has a little bit of spice to it. and it also has kind of a clove fragrance. you can see some cloves in there. and then, it just complimentsthe camel so nicely. the whole combination. but that camel is stunner. that was just an absolute stunning meal. the camel was so tender, and so flavorful,

that my mouth still, like, after finishing themeal, my mouth is still overflowing with camel flavors. yeah, this was an incrediblefirst day in muscat. from here, just gonnahead back to the hotel. i wanna say a special thank you to mustafa for bringing us around, and for showing us someincredible sites around muscat, as well as some incredible food,

particularly this last meal, was just my kind of a meal. stay tuned for tomorrow. we will have a full day in muscat again. actually, we'll be traveling to nizwa. and so, stay tuned for the next video. please remember to givetoday's video a thumbs up if you enjoyed it. and leave a comment below.

and make sure you subscribefor lots more food and travel videos. and i will see you on the next video. good night from muscat. and i'll see you on the next video. (beep) - [woman] it's real? - it's real gold. - it's real?

want to buy me one?(laughing) - [mustafa] yeah, now is the time. it won't have diamond, only gold. now, if you did, you don't have this - [camera person] take one (laughs). after take 10. - for dinner tonight, weare at a restaurant called not quite. for dinner tonight, weare at a restaurant called

and this... okay, i better not say thename of the restaurant. - [camera person] yogurt on your lip. - and i got yogurt on my lip. it is easy to pick out my shoes.

food recipe blog

which cuisine do you like

your brain on food if you sucked all of the moistureout of your brain and broke it down to its constituentnutritional content, what would it look like? most of the weight of your dehydrated brain would come from fats, also known as lipids. in the remaining brain matter,you would find proteins and amino acids, traces of micronutrients, and glucose.

the brain is, of course, more thanjust the sum of its nutritional parts, but each component does havea distinct impact on functioning, development, mood, and energy. so that post-lunch apathy, or late-night alertnessyou might be feeling, well, that could simply be the effectsof food on your brain. of the fats in your brain,the superstars are omegas 3 and 6.

these essential fatty acids, which have been linked to preventingdegenerative brain conditions, must come from our diets. so eating omega-rich foods, like nuts, seeds, and fatty fish, is crucial to the creation and maintenanceof cell membranes. and while omegas are good fatsfor your brain,

long-term consumption of other fats,like trans and saturated fats, may compromise brain health. meanwhile, proteins and amino acids, the building block nutrients of growthand development, manipulate how we feel and behave. amino acids contain the precursorsto neurotransmitters, the chemical messengers that carrysignals between neurons, affecting things like mood, sleep,

attentiveness, and weight. they're one of the reasons we might feelcalm after eating a large plate of pasta, or more alert after a protein-rich meal. the complex combinations of compounds in food can stimulate brain cells to releasemood-altering norepinephrine, dopamine, and serotonin. but getting to your brain cells is tricky,

and amino acids have to competefor limited access. a diet with a range of foods helps maintain a balanced combination of brain messengers, and keeps your mood from getting skewedin one direction or the other. like the other organs in our bodies, our brains also benefit from a steadysupply of micronutrients. antioxidants in fruits and vegetables strengthen the brain to fight offfree radicals that destroy brain cells, enabling your brain to work wellfor a longer period of time.

and without powerful micronutrients, like the vitamins b6, b12, and folic acid, our brains would be susceptible to brain disease and mental decline. trace amounts of the minerals iron, copper, zinc, and sodium

are also fundamental to brain healthand early cognitive development. in order for the brain to efficientlytransform and synthesize these valuable nutrients, it needs fuel, and lots of it. while the human brain onlymakes up about 2% of our body weight, it uses up to 20% of our energy resources. most of this energy comes from carbohydrates that our body digests into glucose,or blood sugar. the frontal lobes are so sensitiveto drops in glucose, in fact,

that a change in mental functionis one of the primary signals of nutrient deficiency. assuming that we are gettingglucose regularly, how does the specific type of carbohydrates we eat affect our brains? carbs come in three forms: starch, sugar, and fiber. while on most nutrition labels,

they are all lumped into one total carb count, the ratio of the sugar and fiber subgroupsto the whole amount affect how the body and brain respond. a high glycemic food, like white bread, causes a rapid release of glucoseinto the blood, and then comes the dip. blood sugar shoots down,and with it, our attention span and mood. on the other hand, oats, grains,and legumes have slower glucose release, enabling a steadier level of attentiveness.

for sustained brain power, opting for a varied diet of nutrient-richfoods is critical. when it comes to what you bite,chew, and swallow, your choices have a directand long-lasting effect on the most powerful organ in your body.

food recipe blog

which cuisine are you

good morning! since we're hanging out in germany these dayswe thought we would show you what a german breakfast looks like. we've setup the tableand as you can see it consists of a lot of different breads - like we have a few bunshere - and also meats. germans like to have salami, ham and just different deli cuts forbreakfast. we also have a few different cheeses, smoked salmon and - of course- you can't forgetmuesli. it has been a very nice change in diet sincewe left asia. yeah, i'd say. it is quite the feast i must say as well. this is a completelydifferent type of meal from what we were having in asia. most of the time in asia we wouldhave meals and breakfasts consisting of rice,

noodle dishes and sometimes dim sum. thisis a much heartier type of meal. one of the big changes since leaving asiais that we're actually eating all of our breakfasts at home at the kitchen table. whereas in asiawe were often going to a little market or like little street stalls where they preparethe food in front of us. in a way it is kind of nice just rolling out of bed in your pajamasand being able to eat at home without having to get dressed. with your bed hair and everything. anyways, enough talking. it is time to digin. yes. that concludes breakfast. we certainly tookcare of things and now we just have empty plates in front of us. and a whole lot ofdish washing to do.

sausage man! my new best friend. you can't come to berlin and not have currywurst.actually, yesterday was the very first time i tried it and i instantly loved it. todaywe're going to be trying two different kinds of curry wurst. we're going to be trying somefrom the east side and also some from the west side and they're completely different. the currywurst is considered fast food herein germany. it is a sausage that is steamed and then fried. it is sliced up and servedwith ketchup and curry powder over top. it is delicious! first bite! it's amazing. i've been eatingthese since i first got to berlin and i haven't

gotten sick of them. they are so tasty. i'mgoing to make sure i've got lots of curry sauce on mine. oh, wow! i can see why theseare very popular in germany. and if just eating currywurst isn't enoughfor you one of the more quirky attractions in berlin is visiting the currywurst museumwhere of our course apparently you get to have currywurst at the end of your tour. so the sausage can be eaten many differentways. today i've got it with french fries but you can order it with in a bun with aside our sauerkraut or even with a baked potato so you're not limited for options. you can typically pick up the currywurst foranywhere between 2.50 to 3 euro just on its

own and if you want to get a side like friesit usually is about 5 euros. if currywurst is to your liking, you'll wantto check out this quirky museum devoted to berlin's favorite sausage. one of the coolestthings about this museum is that they have a giant sofa shaped like a currywurst. for today's video you are in for a sweet treat- quite literally - because we are in germany and we've decided to taste test a few of ourfavorite chocolates. chocolate. the brand we are testing is ritter sport.we have six different varieties - let's show them.

so you've got three in your hand and i'vegot three in mine. we're going to be trying all of these and letting you know what ourfavorites are. now the first thing to know is that thereis a special way to open these. audrey is going to show us. i'm a pro - watch this! okay, that one malfunctioned.one more. you just crack it open and ooh la la - chocolate! okay, the first kind we're going to be tryingis this yellow pack and it is a corn flake chocolate. it is regular milk chocolate butstuffed with cornflakes. i've never had chocolate with corn flakesbut i like both things, so i have high expectations

here. i've had this before and it is one of my favorites. so a bite each. oh, wow, that is a crunchy one. how do youlike it? it's amazing. it reminds me of a chocolatewe have in north america - i think it is called crunch or crunchy. it is like the crunchybar but this is better. the next one we're trying is the red package- this is marzipan. it is basically an almond paste made with honey and sugar. that is thefilling inside of this chocolate. it also looks like it is a darker chocolate. i'm nota fan of dark chocolate because i prefer milk

chocolate. we'll see how this goes. here. that is very rich and decadent. do you likeit? i prefer milk chocolate. i've already saidthat. it's not my favorite but the marzipan is very sweet so it kind of balances the bitternessof the dark chocolate, so it is okay. oh, i need water! okay, now this is the one i've been reallywanting to have. i'm a huge fan of peppermint chocolate and ritter sport is high qualitychocolate so i have very high expectations for this. okay. let's give it a try. oh, wow! what do you think?

it's a lot like those after eight really thinchocolate strips - that is what it reminds me of. yeah, that is really good. it is also likethe junior mints that we have in north america as well. number four. this one is the espresso flavor.do you normally like espresso? i do not like coffee, so no espresso for me. yeah, we'renot coffee drinkers so i'm not sure how we're going to like these ones. this is torture. okay, it has a strong coffee flavor but itis milk chocolate and not dark chocolate so

it is bearable. i think if you put enough sugar in anythingyou can make it taste good. even though i don't like this flavor normally, i actuallyquite like it in chocolate form. next up we have a new flavor that i haven'tseen before. it is called olympia. it has yogurt, honey, nuts and grape sugar if mytranslation is correct. that sounds interesting. let's see. take a square. cough. ewwww! oh, it's an interesting one. do you like it?it doesn't have a very distinct flavor considering it has four unique ingredients in the filling.

yeah, i agree with that. i just coughed onthe chocolate so that i get the rest of it afterwards. not a bad strategy. last but certainly not least we have coconut.i'm a huge coconut fan. do you think you're going to like this one? i've actually beenhaving this chocolate when sam is not around. i go into the supermarket and get a squarefor myself and gobble it up. i'm just finding this out now. that is evil.here you go. that is the best one in my opinion. this looks so good that i'm taking two squares. oh, wow! it's like big chunks of coconut.

it's creamy, it's sweet. i feel like i'm backin the tropics enjoying a coconut shake. that is by far the best one as far as i'mconcerned. i'm going to choose my top two and if i hadto rank them i'd say coconut is number one and maybe the cornflakes number two.i really enjoyed those. what about you? well, for me i would go coconut also numberone but then i would go peppermint number two. i think we've figured out some quite importanthere. if we were to buy the coconut flavor ritter sport we're going to be fighting overit. quite literally. hey, give it to me. if any of you chocolate lovers find yourselvesin germany there is actually a ritter sport

chocolate factory located outside of stuttgart. i went there a couple of years ago and therechocolate store is amazing. they have so much variety and all of the packaging is so colorfulso you can certainly spend a few hours there picking up souvenirs to take back home orto eat before you go back home. if you're in germany traveling and you wantto try the ritter sport they are 99 cents of a euro. a little history into this chocolate bar - asyou can see it is square shape because it was actually meant to fit inside of a gentleman'sblazer inside the front pocket. if they were ever at the theater - or the cinema - andthey needed something to munch on they could

discretely pull it out and have their rittersport. yum. that's clever. i just need to spit it out. you didn't likethat? oh gosh audrey don't be so dramatic. the longer i keep it in my mouth the worseit gets. jeez. stop being weird. coconut, my turn. me. i've only talked twice.do you want to do it? are you sure? of course, you cannot come to berlin and noteat a wurst or a sausage. i've just ordered myself one from the street. they have lotsof local stands and this was only one euro and thirty five cents. big bite! that is sogood and i got it with mustard, which is even tastier.

food recipe blog

which cuisine are you quiz

- okay, we're in vegas. it's morning in vegas, which means we partied too hard last night. i don't know who's the most hungover. - i'd say probably me, i'm feeling-- - i went to bed at 10pm. - 10pm, you went to bed at 10pm in vegas. - that's right. - so before we came tovegas i sent out a tweet,

asking where we should get hangover food. one place sort of stood out,that people recommended. it's called komex, so we'reon our way now to komex. - [steven] komex. - we're gonna see just howgood korean and mexican food are curing our hangover. (soft music) - i'm gonna give you a nice loud clap. - i feel like one thing that'snice when you're hungover

is to just lean against a nice brick wall. - is that real brick? - i can't tell. - [keith] it's just a perspective trick. - [shane] it's not real, it's not real. - it's not real. - sorry you're havingsuch a rough morning. - what's the history of komex? - well we actually owned a mexican market

for over 20 years. we would bring homebulgogi meats, all of that and my husband would just actually take the pico de gallo he had, a tortilla, just kind of wrap it up andeat it with mexican rice, whatever we had at the market. - that's awesome. we want to eat everything. it's got fries and it's got chippies.

whoa, baby go. it tastes like korean barbecue and it tastes like french fries. - it's fun to be messywhen you're hungover, have like there's messy meal. - jalapenos are nice and spicy. wake yourself up baby. - yeah, man. - they know how to fix this thing.

- put your energy down. - why? - please. - i'm happy. - [brian] because we'rehangover and you're yelling. - i can't do with this volume right now. - the spice opens up myhungover closed sinuses. - i want to say it's like if taco bell were very, very, very good.

'cause you know howtaco bell's always like, well what if it's a pizza. - holy moly. what's better than nachos and fries? tater tot, that's what's better. and i can't believe thatthey understand that and that they serve this as a meal. the tater tops aregolden, they're perfect. - you're a little baby.

- you're bullying me,i'm not a little baby. - [steven] little baby. - [keith] steven, you're not going to be able to eat that bite. - [shane] hold it in your mouth. - that's not how anyonewants anyone else to eat. it felt like my cheeks juststarted sagging to the floor. 'cause they're filledwith such delicious meat. - there's nothing i like more

than stuffing my face with tater tots. - i can't look at your facewhile you speak to me anymore. - bulgogi chimichanga. so, it looks like a mexican chimichange but instead it actuallyhas bulgogi meat in there. - [keith] this sauce smells so good. - i feel like this isn't gonnabe too bad on my stomach. it is somehow light. - i don't feel light at all right now.

- i feel light, i feel light as a feather. - this is what hangover food is about. it looks beautiful when it arrives and immediately a disaster on your plate but like a disaster that youwant to lick up every drop of. - hangover food shouldbecome a beautiful disaster like your night prior. - oh yeah. - this is kind of likeone, just big jumbo.

it's one flavor. - this is more uniform whereasthe other one was like, hey, have a little bit of this. uh, where's this crunch coming from? - i am waking up, certainly. i feel like a lot better. i'm starting to feel better. i'm stretching. - [lynda] so this is the last item.

koreans, after a drunken night out, want something spicy and so this is a kimchi chicken fried rice. - can i pop the the yolk? - you can pop the yolk, bro - you did that so-- why did you do it like that? - i'm sorry. - i actually normally don't eat kimchi

because i know that kimchi's spicy and normally when i'm about to eat it one of my friend says, "no,keith, don't eat this." it's like acidic spicy. - sometimes spice is a greatway to wake yourself up. - [keith] that's true. - and this kimchi is justclearing up my sinuses, opening up my eyes andgetting me ready for the day. - at korean barbecue places a lot of times

they'll finish grilling everything and then when they're donethey'll take all that grease. - oh, man. - and make kimchi fried rice. oh, it's so good. - this is just belly cement basically. really tasty belly cement. - i just love rice, you know. fried rice, white rice,steamed rice, sticky rice.

- uh, i'm beginning to get a little sweat. i'm gonna start to glisten,i'm gonna start to glisten. so how's my hangover nowas compared to earlier? i do feel better than earlier. more energetic and ready to poop. - my hangover now has definitely improved. - you kinda looked likehell a couple hours ago. - i felt like hell butnow i feel like a person. thank you komex.

- coming out of a hangover isone of the great joys in life. - as a totally sober personi really enjoyed that meal but i feel like i went inreverse of what you guys are. 'cause i started offthis morning very awake and now i'm at that likefood baby coma moment. cheers. - [shane] feeling good. - [keith] feeling good. (happy jingly music)

food recipe blog

where is haute cuisine from

[liquid hissing] michael brenner: so we should start. so it's really a great pleasuretoday to have the voltaggio brothers. clap. [applause] it's really awesome. and as you see, they're going toput on quite an exciting show. but before we start, we have acouple of other items of business. and today actually, one of themis here we have professor rob

lue, who's in charge of harvardx. harvardx is the onlineversion of harvard. and it's one of our most importantsponsors in this entire venture. and so we're very grateful to you. and i just asked rob, since he's here,if he could say a few words to you. rob. robert lue: thank you, michael. it's really a rare moment in lifewhere you have so many favorites sort of come together in one room.

and i think for me this isone of those special moments. so science and cookinghas always been, i think, one of the paradigms for us trulyexploring the variety of places that learning can take place. learning takes place in the classroom. but as all of you in thisroom know, learning also takes place in thekitchen, in the workplace, while you're on vacation,at every moment of the day. so one of the issues thatharvardx really tries to tackle

is how can we creategreater opportunities for the world across every conceivableplatform, in every conceivable setting? so for us, it's been a great pleasureto work so closely with michael, pia, and david on theenormous sort of efforts that they have done in bringingscience and cooking to the world, but also bringing it toharvard students as well. so i think for us itreally represents one of those great examplesof the degree to which you can apply sort of learning ina very wide range of settings

and using a variety of approaches. so learning, i think, is one of thosethings that we care deeply about. and i think michael, pia, anddavid absolutely do that as well. as i think we'll see tonight, thevoltaggio brothers do as well. but the other thing that i think isincredibly powerful is creativity. and quite often when you think aboutscience, unfortunately many of us think of science as all factsand figures and nothing else. but what we also know is thatscience really depends on creativity. it depends on solvingproblems under constraints

and really trying tothink outside of the box. and i've had the privilege ofdining at both ink and volt, the two restaurants thatour master chefs represent. and i have to say becausei'm in california more often than i am in maryland,i've also had the privilege of eating the entireink menu, not at once, but over four sittings with friends. and so one thing that i can alsosay is that both of these chefs really represent, not just greatcuisine, not just a great opportunity

to learn, but as ithink we'll see tonight and as i've tasted personally,that burst of creativity, that pushing of the envelope, thatsurprise that always takes you to a different place andchanges how you view the world. so on behalf of harvardx,i'm truly honored and we're all honored tobe a part of this event. thank you. michael brenner: sonow what i'm supposed to do for the next severalminutes is talk about emulsions,

which is the scientifictopic of tonight, that you will see before you in spades. in the harvard class that accompaniesthis lecture, we have a lab. actually, the students did it last week. and the lab was basicallymaking mayonnaise and lime foam. and you will notice-- you all haveto clap-- this is our equation. and you see we have this bizarretradition, when we have these equations and people clap. and it's that much humor in this.

and so this is the limefoam that is created. but what i want to talkabout is something else, which is that yesterday was halloween. how many of you went trick or treating? audience: it wasn't yesterday. michael brenner: oh,no, it wasn't yesterday. recently, it was halloween. so actually because it washalloween, if you go to cvs, you can buy this candyvery cheaply, which i did,

in preparation for this event. and here i have candy. now, is the candy a solid or a liquid? audience: solid. michael brenner: whatabout if i pour it? michael brenner: now, it's a liquid. so you see if i can do thatto it, now it's a liquid. it flows. do you notice?

but now it's a solid. ok. so i'm going someplace withthis, so marbles, packing. volume fraction, that wasthe equation from last week. so the volume fraction is what you do isyou take the total volume of the candy and you divide by the volumeof space that it occupies. now, in this candy you see thetotal volume that it occupies is not equal to the total volume ofthe candy because there's gaps in it. there's air.

there's free space. so have any of you ever entered tocount the jelly beans in a jar contest? so the reason that youcan't win-- well, there are several reasonswhy it's hard to win. one is you have to knowthe volume of the jar. you're not allowed to weigh the jar. if you weigh the jaryou could always win. because you would weigh the jarand then you would weigh the candy. and you would win.

but you're not allowed to do that. and so what you have to do is estimatehow much free space there is in the jar because the jar is notdensely packed with candy. and it turns out there'sa rule of thumb that is very important in this regard,which is that it turns out that if the candy were spheres,they were spherical objects, then there's a number, which is64%, which is the volume of space that the candy occupies. so 36% of it is free space.

if it's m&ms, then itturns out it's about 70%. so somewhere around 30%of it is free space. now, this is very importantfor tonight's lecture. i'm going to convince you guys of this. you don't have to believe me. but i'm going to try to convince them. michael voltaggio: we're with you. michael brenner: andthis is very important. and i want to basicallytell you about this.

so the point is that when the volumefraction is less than 64% or so, then it's a liquid. that's why when i did this-- [rattling] --it flowed. when it's 64% or bigger, thanit has an elastic modulus. it's a solid. so you can plot the elasticityas a function of volume fraction. and there's a criticalvolume fraction, which

is 64%, where basicallythe thing becomes a solid. and as you continue to compress it abovethat, it becomes more and more stiff. the reason i'm telling you thisis that the physics of emulsions is exactly the same as what i just said. so what is the physics of emulsions? so now emulsions-- i mean we're goingto see lots of emulsions in front of us. i mean foams, cappuccino foam,whipped cream, mayonnaise, aioli, these are things that people, youall, many of us cook every day. and the way that you cook them isthat you take some elements, often

oil and water or water and air,with a little bit of chemical, stuff like that, and you put itin a jar and you mix it very hard, which is presumably why youguys have this breville mixture here because you're goingto mix it very hard. michael voltaggio: that justgive away the whole thing. no surprises now. michael brenner: and noticethey've got this attachment. there's this thing whichbasically is for whipping. so the question is why is it thatif you pour the stuff-- well,

i don't know what you'regoing to pour in there. but whatever it is, you'regoing to mix something. and what's going tohappen is that they're going to make a foam or an emulsion. and if you were to take a pictureit under the microscope, what you would see is this. this is a picture of hellmann'smayonnaise under the microscope. and what it consists of is droplets. there are little dropletsof oil and water.

now, we have a microscope here. so we're prepared for your lecture. but can anyone tell mewhat the volume fraction is of-- first of all, ismayonnaise a solid or a liquid? audience: it's a solid. michael brenner: it's a solid. i mean, it's not a very strong solid. i mean if you stood on, you'd crush it. i mean you can a paper clipon top of it and it'll be ok.

so it's sort of like a solid. and the reason that it's a solid isbecause there are those droplets. now, can anyone tell me what thevolume fraction is of those droplets? audience: 64%. michael voltaggio: 64%. so you see. so it's the same asthe candy in the jar. so what you're trying todo is pack things together. and by mixing your packing-- this is apicture of aioli under the microscope.

there are packings of little droplets. and you can have varioustypes of emulsions. there's oil and water emulsions,where there's oil droplets and water. there's water and oil emulsions, inwhich there's water droplets in oil. and there are variousquestions one can ask. how do you make the droplets? well, you're going towatch droplets be made. when that machine turns on, you canguarantee droplets are being made. it's actually amazing that itmakes them, that the thing works.

because the droplets arepretty small actually. and you just turn the damn thing onand then pretty soon thereafter you've got like 10 micron-sized droplets. and you can't even see them. bryan voltaggio: that'swhy your job's so easy. michael brenner: that'swhy-- well, i can't do it. bryan voltaggio: just turn your mic on. michael brenner: i mean,in fact, what color is it? so if you notice that mayonnaiseis white-- has anyone noticed that?

have you guys noticed that? bryan voltaggio: yeah. michael voltaggio: yeah. michael brenner: youknow why it's white? does anybody know whymayonnaise is white? bryan voltaggio: i've made ityellow with saffron though too. michael brenner: yeah. you can put coloring init and make it yellow. but does anybody knowwhy mayonnaise is white?

because you don't start outwith white substances, right? you start out with clear substances. it ends up being white. why is it white? audience: it bends the light. michael brenner: it bends the light. do you know what thewavelength of light is? audience: you're the teacher. [laughter]

michael brenner: does anybodyknow what the wavelength of the light in this room is? audience: 400 to 700 nanometers. michael brenner: what's the unit? audience: nanometers. michael brenner: well, nanometersis-- sort of hundred of microns, sort of hundreds of nanometers. but the point is that it hasto be that big to bend light. so these droplets aresmall to bend the light.

and so they're sort ofmicron-sized droplets. we'll see under the microscope,a little bit bigger than that. so, ok, packings of droplets--droplets, emulsion techniques. i'm giving away your lecture. sorry. droplets, moving-- bryan voltaggio: i'm just a cook. michael brenner: you're cooking. emulsions, droplets, i'mjust showing you pictures.

bryan voltaggio: we'reactually just cooking dinner. michael brenner: surfactants,droplets, mayonnaise-- mayonnaise, we had a mayonnaise making competition. this is cool. we asked people how much mayonnaisecould you make with a single egg? this was stealing an idea-- bryan voltaggio: i used to winthat in my kitchens, by the way. michael brenner: did you always win? how much did you make?

bryan voltaggio: oh, yes. i used to make a whole rib [inaudible]. i don't know if youunderstand what that is. it's like a cuisinart mixer. michael voltaggio: he's cheating. he's using a machine. bryan voltaggio: one [inaudible]. michael voltaggio: youdon't have to go to the gym. if you just make mayonnaise, you can--

bryan voltaggio: i would throw--i would throw-- i would cheat. i would throw xanthan gum in there. and i didn't tell anybody. michael brenner: andan interesting question is how does that make it better? but anyway, there aretoo many questions. i've said enough. you all know about emulsions now. i present you the voltaggio brothers.

michael voltaggio: normally, i thinkeveryone usually thanks harvard for inviting them. it's a huge honor. it is for us. but we want to thank the long listof people that weren't available to speak here tonight so that weactually got to come and do this. so thank you for those guys that are-- bryan voltaggio: not showing up. michael voltaggio: those ladiesand gentlemen that are busy.

good evening, harvard. i never thought i'd say that. my mom never thoughti'd say that either. bryan voltaggio: i neverthought you'd say that either. michael voltaggio: i didn't haveto apply or pay for it either. so that's good. we're going to try and do awhole six course tasting menu in however much time you say we have. how much time do we have?

an hour. so if somebody wants tovolunteer and tell us? because we'll get lost in this and thenyou guys will be here until tomorrow. so we want to make sure thatthis-- you'll let us know. so the first dish is going to be a foam. to me, a foam in scientificterms in the kitchen means a fancy word that you can use fora sauce and charge more money for it. it's called a foam,easily five more dollars. that's the science behind it for us.

so it's actually math. this isn't a math lecture. no. bryan voltaggio: economics. michael voltaggio: it's not. michael voltaggio: wrong class. you guys are in the wrong class yeah. how to take yogurt and turnit into a lot of money. for us, a foam, i think theeasiest way to understand

it is trapping a gasinside a liquid or a solid. so inside this thing is some yogurt,some buttermilk, some roasted garlic, and a little bit of salt.and then this is no2. you put that in, the gas goes in. and then when we shake it up andput it out, you get the foam. and so you're saying, well,why would you do that? why would you do thatfor this cucumber salad? this dish is based on a tzatziki,a normal dish of cucumber, yogurt, usually some lemon, some zaatar,a delicious dish, one of my favorites.

but we take dishes likethat and we try and add a little bit of that creativeprocess or creativity to it and figure out a way tomake it a little bit more unique, a little bit different. and so with this one, we'readding the no2, creating the foam. and that wasn't goingto be the end of it. and then we have to freeze everything. i mean now this stuffis available to us too. so this is at whole foods ithink, in the frozen food section.

you can buy liquid nitrogen.and so if you take yogurt and you just drop it into the nitrogen, it's going to freeze andturn into an ice cube. and then when you put it into yourmouth, it's going to crack your teeth. and then that yogurt that you chargedall that money for, you're now going to get sued, to pay somebodyback for the tooth that you just broke. so it's actually nota good way to do that. and so we had to figureout a way to not get sued when we put frozenyogurt in front of people,

without cracking their teeth. and so we add the gas to it. it turned it into a foam. we're going to extract thefoam into the nitrogen. and that's going to be thedressing for the cucumber salad. so the rest of it is pretty basic. we've got some cucumbers here. been vacuum packed to kind of takesome of that atmosphere out of it. is that pretty accurate?

take some of the atmosphereout of it, or not. it sounded fancy, right? so this is just a cucumberthat's been vacuum packed with a little bit of its own juice. i'm going to cut it up. this is oblique. did you know that word, oblique? bryan voltaggio: well, the cool thingis when you compress the cucumber, it changes the structure of it.

it actually gives ita different texture. it's not as crisp. but it actually has-- it's still crisp. but it still has a chew. and it's actually really delicious. it compresses the cellwalls of the vegetable and actually almost juices itself. when you cut into it, it startsto kind of ooze out a little bit. and so it just tastes morelike cucumber somehow.

michael voltaggio: ithink it just looks cool. bryan voltaggio: it looks cool too. it changes the color. who's ever seen a cucumberthat looks this color? don't look at the shape. this-- come on. this is harvard. so there's lemon oil inside thebowl, a little bit of lemon juice. we're going to add someacid to it, to season it.

a little bit of salt overhere, i've got some flake salt. and again, this is just abasic, simple cucumber salad you can make at home if you've gotliquid nitrogen, and no2, and all that stuff sittingaround in the cabinet, and a really great descriptionof what emulsions and foams are. if you have that too in your head,then you can put this together at home. so these are our cucumbers. it's seasoned a little bit of lemonoil, some lemon juice, some salt, and some zaatar.

so it's got that middle easternsort of flavor going on. and then i'm going to put a coupleof these into a bowl, like this. this bowl i actually madein the back with some clay that we took out of theground, underneath the school. oh, we went away to williams-somomaand actually bought then. and then here, i've gotsome charred shallots. and these are just shallots that i stuckonto a cast iron pan, charred slightly. and then basically just vacuum packedthem with a little bit of vinegar. and so it's like a quick pickle.

do you know this word, quickle? have you heard that? this is a quickle. bryan voltaggio: it's webster's2016 word of the year. michael voltaggio: and soif you look up quickle, you might not find it anywhere. and the last thing is our foam. so the foam, like i said, i've gotnitrogen here, liquid nitrogen here. and so basically because--

bryan voltaggio: oop, my fault. michael voltaggio: alittle bit more salt. you know, the foam, the gas that'sbeen trapped inside the liquid or the solid-- in this case,it's yogurt, buttermilk, a little bit of lemon juice,some salt, some roasted garlic. we're going to extractit into the nitrogen so that it's airy and light and fluffy. so that when we put itonto the plate, it's not just frozen ice cubes ofyogurt that break your teeth.

and i get sued and i don't get invitedback to talk about food at harvard anymore. so basically, righthere we've got our foam. we'll just do this. we're going to get a littlebit more air into it. how much of that is on my face already? not much. bryan voltaggio: oh, just a little bit. here, let me get you.

there you go. michael voltaggio: do we get introuble if we make a mess up here? we can do whatever we want? really? bryan voltaggio: no. no, no, no, no. i already know where that's going. michael voltaggio:you'll see [inaudible]. bryan voltaggio: i'vedone this way too much.

michael voltaggio: oh,you'll get in trouble. did you watch gallagher, the comedian? the front row-- i had thisconversation with him earlier. he made everyone wear trash bagsin the front row for his show because he was alwaysexploding stuff [inaudible]. bryan voltaggio: don'tshoot them with your foam. michael voltaggio: the only problemno one brought trash bags tonight. audience: [inaudible] michael voltaggio: so asyou can see, that's a foam.

and so i did my job. i can leave. you see, i made a foam. michael brenner: i can't wait. michael voltaggio: there'sa foam right there. bryan voltaggio: do you wantto put that on a microscope? well, not in that bowl. here, i'll get a spoon for you. michael brenner: here we--

michael voltaggio: while they'redoing the unimportant stuff-- bryan voltaggio: here-- michael voltaggio: --i'mgoing to finish my dish. bryan voltaggio: i'll come around. michael voltaggio: sowe're still on the air. we're not paying attention to them. bryan voltaggio: you got it? michael brenner: this is so great. michael voltaggio: is that evencalibrated, that microscope over there?

do you calibrate microscopes? michael brenner: absolutely. michael voltaggio: ok. so now the foam is inthe nitrogen. there's gas trapped inside ofthat liquid or solid. and so now i can just break that up. [chopping] and it's a lot lighter than just ifi were to put the yogurt straight in, right out of the container.

and so then you end up with rocks thatare edible because the air is-- right? am i pretty close? you're good. michael voltaggio: and so i'm goingto break them up, take these rocks. bryan, you're very quiet tonight. what's going on? usually you're, like,critiquing me by now. bryan voltaggio: i'llsave that for later. we got a lot of courses left.

michael voltaggio: and theni've got some fresh-- i know we're not doing too well on time. i just took up half the-- bryan voltaggio: oh, we're good. michael voltaggio: some fresh mint. bryan voltaggio: i'mgoing to step ahead, chef. michael voltaggio: i've got some dill. i've got some parsley. why is everybody so quiet?

is that good when peoplearen't talking in class. i mean if you're teacher and everybody--that means they're listening. they're listening. they're fascinated by what you're doing. michael voltaggio: i'mfascinated by what i'm doing. these are cucumber flowers. we call them cuke blooms inthe street, just so you know. bryan voltaggio: the mystery. yes.

michael voltaggio: mom, i'membarrassing you at harvard. and was that everything? yeah. i mean it's like a tzatziki. it's cucumbers. it's a frozen yogurt and garlictzatziki foam and some cuke flowers, cuke blooms in the street,some dill, some fresh mint, a little bit of parsley. and again, i mean it'sjust a cucumber salad.

but that's the first dish. so we've got a couplemore, a couple more to go. michael brenner: so weshould show-- so now look, here's your foam under the microscope. watch. did you see that? it's a bubble. it's sort of a thick foam. michael voltaggio: that'swhat it's supposed to be.

that's exactly what it'ssupposed to look like. michael brenner: but you can see. michael voltaggio: i was going for that. bryan voltaggio: so i'm goingto jump into the next dish. and actually before we get started,i think it might be curious. i have a broken emulsion here. so i'm going to startwith a broken one and then try to repair it and see if it works. so i was wondering if youwant to take maybe some of--

we want some emulsion. bryan voltaggio: --this andput it on-- i don't know what the-- is that the petri dish, right? michael brenner: just a little bit. michael voltaggio: i knowit doesn't look like food. but it tastes it tastes like food. it does. bryan voltaggio: and it mightbe difficult to get that. oh, i think you got both.

michael brenner: [inaudible] bryan voltaggio: we'll just see. because then i guess you couldtell if i do my job or not. so the next dish is-- ithink i'm going to talk a little bit about my childhood. when i was growing up, i usedto love oatmeal in the morning. but i used to take oatmeal andpour brown sugar, and more sugar, and cinnamon, and all the thingsthat are really not good for you. and just put more and moreand more of it on there.

i liked it really sweet. so obviously, when you're a child,you're craving carbohydrates and sugar. and as i grew up, i still love that ideaof that really luxurious porridge that was luxurious to me when i was a child. but then as i got older, iwanted something super-savory. so i made the complete opposite of that. so this is a very savory porridge, madewith mushrooms, and kombu, and soy, and all of those things. do you need some more?

bryan voltaggio: thisis definitely broken. you can tell by looking at it. michael voltaggio: do youguys all know each other? everyone is just-- bryan voltaggio: there you go. it's horrible. michael voltaggio: cambridgeis a small town, huh? everyone just-- bryan voltaggio: so to get to camera,right, i need to move over here.

so in here, what i have in the porridgeis some shiitake mushrooms; again, some steel-cut oats. it's been pressure cookedwith some milk too, as well. just to crack the grain and to make itlike a really great savory porridge. and that's part's been done. and it takes about 18minutes in a pressure cooker to make the whole thing. and then basically that part is it. so my breakfast takes alittle bit longer now.

i can't do it with quick oats. then what i have hereis we have an emulsion that we make with yeast, beer, lemon. and then we use two hydrocolloids toactually help emulsify and stabilize a sauce. and what it is is we take brownbutter and we start with that first. and we roast yeastbecause i love the aroma and the flavor of fresh baked bread. and yeast is something thatobviously plays a big part in that.

but as a sauce, it'scompatible with beer. because beer, obviouslyfermentation and the yeast that's developed in the beer process. by taking cake yeast or soft yeastand roasting that in the butter, it just really helpsto accent the sauce. now, it's naturally startingto come together on its own because actually it willemulsify on its own. michael brenner: look. michael voltaggio: oh, that'scompletely broken, right?

michael brenner: oh, his isway cooler looking than mine. bryan voltaggio: so nowwhat i'm going to do is-- michael brenner: and he's [inaudible]. bryan voltaggio: i know. i came prepared, chef. michael brenner: there's evenan arrow in the middle of it. audience: is there really? michael brenner: how did you do that? bryan voltaggio: oh, iplaced that in the bottom.

and so over here i have soy lecithin,which works as not only an emulsifier, but also it helps suspend air. so i want to make bubbles. i want to create bubbles in my sauce. but i also have xanthangum too because i want to thicken it slightly so ihave a better viscosity in the sauce. so that way i can get a greatmouth feel and a finish. so i'm going to try to hold thiswith my belly and then-- oh. [grinding]

and then i'm going to use theimmersion blender to help emulsify the hydrocolloids into the sauce. right now, you can'tsee this, right, at all. so i need to maybe come to here. can we see this? audience: yeah. bryan voltaggio: ok. there we go. so now you can seeit's becoming a thicker

sauce as the xantham gum is startingto bring the emulsion together. obviously, the agitation is alsohelping in the emulsion too as well. and i'm creating little bubbles. and then that's going tobe almost mayonnaise-like. so i'm going to add a little bitof stock to that just to thin it a little bit. michael voltaggio: i'm justdoing dishes, cleaning up. bryan voltaggio: there we go. so the emulsion is all together now.

and i'm going to start to platebecause what i'm going to do is i want to froth this right beforei plate it because obviously it needs to look good whenit goes out to the table. so i want to have this bubblesuspended in the sauce. so it's more of an a la minute finishthat we do it at the restaurant. michael voltaggio: thatmeans at the minute. bryan voltaggio: at the minute. i also have some mushrooms too. michael voltaggio: speaking,today is his french class too.

bryan voltaggio: sooriginally what i do is i cook the mushrooms enpapillote, which means in paper. and it's a classic frenchcooking term that's used to describe just putting abunch of things into some paper, rolling it up, andputting it into the oven. i don't have an oven here today. so what we did is we justpreroasted some mushrooms. and i'm going to warm uplightly with some butter. and then we'll place it over the top.

michael voltaggio: sothis is that cheating. bryan voltaggio: it's called cheating. you see, i cheated. you see there, i cooked. michael voltaggio: man, lookat the paper and the way it's like it's popped in the oven. bryan voltaggio: it's beautiful, right? michael voltaggio: en papillote,we could say in the papillote. bryan voltaggio: in the papillote, yes.

michael voltaggio: no. you guys laughed. so i mean-- so i'm going to come over here andplace some of the porridge right in the middle of the plate. i have enough for theentire crowd it looks like. some more butter, some pepper. we'll add a little stock here and we'llmake a quick emulsion or pan sauce. i read a little bittoday about emulsions

obviously because i wascoming here to talk about it. and milk, milk is an emulsion. did you know when you drink milk,you're drinking an emulsion? i thought that was pretty cool. i just thought it was milk. so every time i'm going to have it now,i'm going to have a glass of emulsion every time. like, yeah, i'm going to havea cold glass of emulsion. put some emulsion on yourcereal, chocolate emulsion.

i mean, think of all the thingsyou could-- milk, it's an emulsion. bryan voltaggio: i cooked the oatswith an emulsion, right, with milk. so placing some of themushrooms over the top. it does look a little bit-- thepresentation is a little bit greater coming to the tableand cutting the paper. so i do apologize about that part. in fact, there's now-- michael voltaggio: you're actinglike there's 300 people watching you. michael voltaggio: ithink it looks amazing.

bryan voltaggio: some more water. right there, yup. michael voltaggio:while he's doing that, i didn't have any-- ihaven't had dinner yet. so i'm just going to-- canyou guys smell this out there? you can, right? it's really good. here. wait.

are you guys hungry? it's like dinner time right now, right? and you're here, sitting down,watching us cook, and smell our-- yeah. bryan voltaggio: it's not fair. so this is savory oats,with roasted wild mushrooms, an emulsion of beer, and yeast, andbutter, and some tatsoi over the top. and then that's it, as simple as that. now, you want to put some of the sauceon-- i mean we'll see if i did my job. michael brenner: i admire the bubbles.

we could try to put it under. but you can see the bubbles. we don't need a microscope. michael brenner: we don'teven need a microscope yet. bryan voltaggio: good. because if i did it wrong,i don't want to get-- michael brenner: i don't we'regoing to be able to see through it because it's too thick. but you can see them.

bryan voltaggio: well, i can actually-- michael brenner: do you want to see it? bryan voltaggio: let us see. michael brenner: oh,they want to see it. bryan voltaggio: i'm curious. michael voltaggio: wait. oh, yeah. bryan voltaggio: we can see that? michael voltaggio: oh, they're huge.

bryan voltaggio: perfect. michael voltaggio: ibrought my own microscope. bryan voltaggio: hey, it worked. all right. i made bubbles. michael voltaggio: he made an emulsion. i am good at what i do. michael voltaggio: whenyou learn how to do that? bryan voltaggio: i had no idea.

thank you, harvard. michael voltaggio: igot them to eat my meal. they ate my meal faster. they should put it upon that [inaudible]. bryan voltaggio: the hastags are goingbe like-- oh, they're going to be good. they're going to be good. i can make bubbles. michael voltaggio: all right. are we-- we're still cooking.

bryan voltaggio: yes, we are. michael voltaggio: and they'restill watching us cook. the next dish. we do a dish at therestaurant, egg yolk gnocchi. it's a gnocchi without starch. everyone's gluten free now. so we needed to solve that problem. and in la, they pretty muchdon't eat anything anyway. we're working on a water gnocchi.

but no one thinks that sounds delicious. so for now, it's egg yolk gnocchi. so i've got here inthis bag-- temperature for us is somethingthat i think is crucial, understanding how different temperatureswork with different foods and things like that. and so in this bag, we've got egg yolks. they've been cooked at 67degrees celsius for an hour and then blended with some olive oil.

the olive oil is emulsified into it. and the only thing that's inside of thisis actually egg yolks and olive oil. so it's been cooked and thenblended into, like, a pudding. and that sounds good. i mean that's actuallywhat we made first. and so that was the basis for, like,a bearnaise sauce or something. i thought i was cool. and i was spreading, like, allthis yellow stuff onto a plate and putting pickled shallotsand tarragon on top of it.

and again, calling it bearnaiseand charging a lot of money for it. and so i wanted tofigure out how i could charge more money for the egg yolks. eggs are expensive. bryan voltaggio: six cents. michael voltaggio: so wemade gnocchi out of it. and basically what we'vegot here is, like i said, the egg yolks and the olive oil. i've got a pot of boiling water.

and i'm going to getto that in a second. but the sauce-- we'rein massachusetts, right? i was going to say mainebecause it's lobster. but lobster in massachusetts, it'spopular here because it's delicious. and so i wanted to addlobster to the dish. and then for me, lobster and drawnbutter, those two things like that's like peanut butter andjelly or brian and michael. like those things just go together. we're more like an emulsion.

we're an emulsion. michael voltaggio: two things thatdon't belong together that are just-- bryan voltaggio: best. michael voltaggio: --together. thanks mom. this guy-- all right. so normally with stocksor sauces, you have to reduce the sauces to be ableto emulsify the fat into it. sometimes you have toplay with the temperature,

add a little bit of cold cream to it,get it down, or find that sweet spot to get a perfect emulsion. now, by using xanthan gum, we can cheat. and so basically this power-- whatdo you call it, a polysaccharide? am i saying thatcorrectly, polysaccharide? it's a polysaccharide. it's a powdered form. and when it's hydrated,it turns into like a gum. and so that gum enables usto stabilize the emulsion.

therefore, we can do things. for instance, make a beurremonte, basically emulsified butter that we hold above the line and service. and so that every time youorder something from us, we soak it in butterbefore we serve it to you. and so the butter will usuallybreak halfway through the service. and then the chef comes by. he starts yelling at you. and so we found a wayto do it by stabilizing

the emulsion with xanthan gum. and so this is aconcentrated lobster stock. if you want the recipe-- bryan voltaggio: who'd youserve your cucumber to? michael voltaggio: [inaudible]. i don't know. we'll write a book, or no. but it's-- bryan voltaggio: who didyou serve your cucumber to?

michael voltaggio: i gave it away. somebody wants my dish. michael voltaggio: roasted lobster-- bryan voltaggio: i don'thave a spoon though. michael voltaggio: thisis roasted lobster shells. we've started making all ofour stocks in pressure cookers. we get a lot of the clean flavorout of the shells faster that way. it's a purer flavor. but now, instead ofhaving to reduce this--

bryan voltaggio: i don't have a spoon. michael voltaggio: --oh, bryan'splaying, trying to make friends. bryan voltaggio: [inaudible]. michael voltaggio: hehanded a dirty spoon out because somebodyused the spoon water. i'm going to take that same-- bryan voltaggio: there's one in back. michael voltaggio: --immersionblender that bryan was using. bryan voltaggio: it's clean.

michael voltaggio:bryan, this is harvard. is this on low? because if i turn this onand it explodes, [inaudible]. i sabotaged you. it's on high. i'm just kidding. michael voltaggio: does itgo-- man, this thing is-- bryan voltaggio: they'reactually annoying. let me assist here.

michael voltaggio: so you just-- if youcan just-- see what i'm doing, do that. bryan voltaggio: yes. i got that. like that. michael voltaggio: i'm goingto create a little vortex. bryan voltaggio: actually,you have to lose a lower one. michael voltaggio: how didyou turn it down like that? bryan voltaggio: youuse the other button. michael voltaggio: so the xanthan--

bryan voltaggio: so you wantto create a vortex in there so the hydrocolloid actuallygoes down and the power goes down into the emulsion, so none of it sticksto the side of the immersion blender. michael voltaggio: wow. that's-- bryan voltaggio: because thathappens and it won't work. michael voltaggio: isthis your dish or my dish? bryan voltaggio: this is our dish, chef. so while bryan's stealingmy ideas over here.

so-- bryan voltaggio: see. some of it didn't get in. michael voltaggio: so as you cansee, the stock now is thicker. bryan voltaggio: it'scoating the blender. michael voltaggio: and so it'sgoing to be a lot easier for me to make the emulsion. i don't need to reduceit, reduce it, reduce it. bryan voltaggio: let me clean this.

michael voltaggio: andso even in the old days, you had to sit there and like do alike a tablespoon of butter at a time. and stand over it and do this. and it took forever. and then if it didn't work, it broke. you got yelled at. and then the wholething was just horrible. and so we figured out a wayto just sort of eliminate that part of it by-- xanthan gumis like-- it's like baby's tears.

they're something like-- bryan voltaggio: what? michael voltaggio: it's like a gift. i don't know it's just like somethingso-- not that baby tears are-- no, that's horrible. bryan voltaggio: there. it's one of those hashtags i wastalking about earlier, right? hastag, baby tears. let me put that up.

michael voltaggio: andas you can see, i'm pretty sure if you putthis on the microscope that emulsion is going to be waymore stable than bryan's and have a much bigger airplane arrow thingin the middle of it than bryan's did. bryan voltaggio: oh, yeah? michael voltaggio: so are yougoing to hit me with that? michael voltaggio: so i've got mylobster butter emulsion right there. i'm going to add this lobster meat. i just blanched it lightly.

i'm going to warm itup inside the sauce. and then the next thing is the gnocchi. so, like i said, i've gotmy egg yolks in olive oil. and when i was making that bearnaisesauce or the hollandaise sauce on the plate, we cleaned thespatula off one night with hot water to make the next dish. and all of a sudden, it got hardon the outside of the spatula. and the first thing i did wasget upset because i'm like, i need the spatula right now.

and the guy's cleaning it. and the egg is juststicking to the outside. and i'm like, wait a second. he's heating it. it's overcooking it more. and now it's sticking to the spatula. go get me a pastry bag, and atip, and a pot of boiling water. he goes. and this is how a lot ofthe creativity happens.

bryan voltaggio: by accident. michael voltaggio: thenby accident, i came up with this thing, which is just ouregg yolk-- is that on the-- can you? oh, man, that's terrible. that's really embarrassing. they can't see what i'm doing. bryan voltaggio: ah,yeah, we can do that. just give me one second. michael voltaggio: so just pretend likeyou're seeing it turning into like--

bryan voltaggio: we can move this in. i'll take it over thereand show them after. they'll believe me. it'll will be finished. trust me. and so basically the eggyolks, now what i'm doing is just overcooking the outsideof it and leaving the inside of it like that nice kind of pudding texture. and that's going to be my gnocchi.

and so it's just egg yolks--again, egg yolks and olive oil. we're going to-- these look pretty good. i know you can't see it. except that one doesn't look good. michael voltaggio: sothat's going to get hot. i've got my bowl here,all this pretty stuff. these are sea beans, very good. have you ever had a sea bean? best thing in the world,it just taste like-- what

do you think it tastes like? audience: salt. michael voltaggio: it tasteslike salt. it's the best thing. and so these gnocchishave like another minute. and like this sauce over here, thething about the xanthan gum stabilizing the emulsion is that if it gets hotand it starts to fall apart again, you can just bring itback together again. because again, we've stabilized it. you're not just relyingon the temperature

and getting that perfect marriageof fat going into the liquid and trying to do--you're not doing this. because it's alreadystuck together like this. so then when it starts like, oh, wedon't want to be together anymore, you just kind of heat it upand blend it back together. and it just goes back like. and it's an amazing thing. i'm going to get our lobster. i brought some tweezers.

bryan voltaggio: over here. michael voltaggio: do youguys eat lobster here or no? a little bit. so these are ready. and you can see it works. it did work. ok, i was nervous becauseif it didn't work, i'm was going to blame it on bryan. and that would havebeen awkward for him.

and like the sauce isgetting pretty hot. i'm going to take itover-- how are we on time? bryan, we have 15 minutes. michael brenner: you have half an hour. michael voltaggio: half an hour. how come you didn't put my-- yeah. why didn't you-- michael brenner: wewant some of that stuff. michael voltaggio: oh, this?

we want some of that. michael voltaggio: i mean as long asyou set something of mine on the-- michael brenner: yousaid it was an emulsion. michael voltaggio: you cantouch it with your fingers. bryan voltaggio: oh, it is an emulsion. i mean-- audience: oh, it cracked. michael brenner: ok. michael voltaggio: isthat going to work?

michael brenner: i don't know. let's see. what do you think? bryan voltaggio: well, lecithinis present in egg yokes. michael brenner: may i taste it? um. michael voltaggio: i was actually goingto make you the whole dish right now. michael brenner: oh, wow. michael voltaggio: so i'mgoing to take the lobster.

hey lobster, where did you go? oh, there you are. so the lobster-- andif you look at this, it's glazed insidethe lobster stock too. and so that emulsion and thefact that it's together-- let's take the pot away, fold it over this. the meat's perfectly glazedinside the sauce as well. so now it's coated in,like, that drawn butter. but the drawn butter or now themelted butter, tastes like lobster.

so it's like lobster, coated in lobsterbutter, which-- i mean, come on boston. i might come and open arestaurant here and make this. they're lovely. bryan voltaggio: are they? michael brenner: [inaudible]. michael voltaggio: does thatmean i did or did not do my job? michael brenner: you did it. michael voltaggio: ok, perfect, michael brenner: you did.

michael voltaggio: becausethat would have been awkward. so a few pieces a lobster. i cooked only two wholelobsters for the demo. i brought the knuckles tonightbecause i think it's the best part. i saved the tail for tomorrow's class. don't tell them. honestly, i think theknuckles are the best part. so we've got some lobster knuckle. we're going to-- do youhave a spoon i can borrow?

bryan voltaggio: i do. right there. michael voltaggio: mayi use one of yours? bryan voltaggio: uh-uh. they're not mine. they're ours. audience: ah. michael voltaggio: ah. and so we've got some egg yolk gnocchis.

now, we've got that lobster emulsion. it's so fancy. i think we're makingfancy food right now. you know, i said earlier thati was going to say um tonight. and i've said like a hundred times. these are sea beans. so michael, if you want to-- can youhelp me out for one quick second? if you could just-- afteri'm finished with this, just eat it and look at everyoneand pretend like it's really good.

this is egg yoke gnocchis with a lobsterbutter emulsion and some sea beans. it's nice. michael voltaggio: it is? i'm just going to have one biteand then we'll give it out. michael voltaggio: yeah, perfect. let me see if he's telling the truth. michael brenner: no. michael voltaggio: ohyeah, you're right. it is.

wow, this emulsion is-- michael brenner: can i give it out? michael voltaggio: that's really good. michael brenner: you have to comeback and see these people next week. do you want to give it out? michael voltaggio: youguys have a better view. how did i cook the lobster? it's a very good question. old school, i put theclaws into a container.

audience: it's really good. michael voltaggio: isit cooked perfectly? so i blanched the claws and thetails, six minutes on the claws and three minutes on the tail. so basically what i do is i putthe claws into the bowl first. boil water, pour it over top of it. wait three minutes. and then the last three minutes, addthe tails to it, cover it back up. and for some reason, i was shownhow to do this like 12 years ago.

and it still blanches lobster perfectly. then i take it out of it's shell. so i just want to cook it enough tobe able to get it out of the shell. and then i finished it inthe lobster butter sauce. so it's warming up andfinished the cooking, without overcooking it,right inside the sauce. bryan voltaggio: becausethis emulsion isn't done yet, all the pepper oil fromcooking jalapenos is on top. and i just took a spoonful of that.

and it's really hot. did you see that, all theoil droplets on the top? you could see it a little bit. so since michael went lobster,i wanted to bring crab. because we're from maryland andwe have the best blue crabs. michael voltaggio: boston. you're in boston right now. michael voltaggio: you got to fightfor your ingredients, jonah crab. there's some good jonah crab here.

we had some today. it's really delicious. but the blue crab-- michael voltaggio: i'm only doingthis because you needed the gasket out of this. michael voltaggio: if this explodesall over the place, i'm blaming you. there's a little gasket inside here. we only brought one. so actually there's a goodchance this might explode

and stuff is going to go everywhere. if that happens, it'sbryan's fault. good. bryan voltaggio: so i want to dosomething that looks very, very simple. because i think fora lot of us, we don't realize that we make emulsions everysingle day, every time we cook, or at least a lot of times. so a pasta dish, just thinkingspaghetti and a marinara sauce. but if you're adding olive oil, andbutter, and some pasta water to it because you're making it correctly,we want some of that starch water

into there. that starch is going tohelp create that emulsion and make that suspended sauce that'sgoing to coat the pasta all over and make it really delicious. that way every time you're grabbinga noodle-- i mean i know some of us take the jar of spaghettiand you boil the pasta. michael voltaggio: didyou say grabbing a noodle? bryan voltaggio: well,yeah, you eat a noodle. and you boil the pasta right, and thenyou put it in the middle of the bowl,

and then you pour the sauce on the top. that's not how we do it inmy house or in a restaurant. so what we do is we take-- thepasta always goes into the pan. it gets tossed together. the agitation is one thing thathelps to create the emulsion. but then it's also the starchthat's coming also off the pasta into the sauce, that's helping to makethat really luxurious mouth feel they we're looking for. so what i have here, i startedwith was just some garlic

and oil, a very, verysimple preparation; some jalapeno for some spice. and then i'm reducingdown the crab stock lightly, which we justmade with some crab bodies after we picked all the crabsand made a stock with that. i have a few minutes to kill. that's why i'm talking becausei have to cook the pasta. and i have a minute and 44 seconds left. michael voltaggio: what are you goingto do for a minute ad 44 seconds?

bryan voltaggio: hm. michael voltaggio: you'regoing to look at me. there's all those good looking peoplethere and you want to look at me. bryan voltaggio: oh, that's right. i do have other ingredients. so i have some butter that--i took uni or sea urchin roe and basically just pureed thetwo together, equal parts. michael voltaggio: so that's uni butter. bryan voltaggio: so a hundred gramsof uni, a hundred grams of butter.

and that's going to goright into the sauce because i'm just trying to make myemulsion that much more difficult. but what's going to happen there too,now agitation is occurring in the pan. there's boiling that'soccurring in the pan. so that's going to help actuallybring the emulsification together, and the reduction of the stock. so i don't really haveto do a whole lot. michael voltaggio: how muchdo you-- that's uni and crab. how much do you charge for that?

bryan voltaggio: oh, a lot of money. so as you can see, naturallythe two are starting-- michael voltaggio: this is likethe most expensive emulsion. bryan voltaggio: that's right. michael voltaggio: [inaudible] in there. so right now it's broken. we went through thatwith the other sauce. you can see that the oil is floating. it looks like an oil slick.

michael voltaggio: you call it broken. i call it like not getting along. bryan voltaggio: not getting along. michael voltaggio: ok a littletherapy, a little emulsion therapy. it's not broken. you can fix it. it can be fixed. but we're intentionally breakingit to bring it back together. so it's just not happeningas fast as i want it to.

but the pasta is almost ready. so now, the reduction is occurring. the fat is emulsifying into the liquid. i'm going to add some blue crab. i'll add that right to the pan. [beeping] oh, there's my timer. michael voltaggio: it's ready. bryan voltaggio: my timer is done.

what i'm going to do is i'mgoing to take the pasta. and so this is a squid ink tonnarelli. so i extruded this using adye with a pasta extruder. so basically what we do iswe take a liquid and a solid and we push the two togetherand push it through. you know, like we have play-doh. you're pushing it throughand it makes the hair. that's kind of like the same thing. but it's an extruder.

so this agar pushes the pasta through. so we can make any shape wewant and we can change it. we can control the textureof the pasta too, as well. this is squid ink. michael voltaggio: if you put thaton the menu, black hair pasta, you think they won't buy that? it would not sell. michael voltaggio: hair pasta? bryan voltaggio: so i'm going toincrease the temperature of the pan.

can you-- yes, i need my pepper mill. we're going to let this allcome together to form the sauce. we're also finishing-- michael voltaggio: maybe you call it-- bryan voltaggio: --thecooking of the pasta. michael voltaggio: --like dolly pasta? like-- no. bryan voltaggio: i bet we could. we call it--

michael voltaggio: no art? no one likes art in here? who took a picture? no. no. there's no evidence, never happened. bryan voltaggio: all right. patience is key. so reducing this down. also i took-- well, this isone thing that it's actually

interesting to talk about. so this is called "arbe." here's it's "obay," right? well, i made "arbe." actually i had it on the menu. michael voltaggio: is that argh, likea pirate, or "ar," "ar" or "argh?" bryan voltaggio: and i'msure there's probably-- because your legal school here isobviously one of the best in world. so i'm sure it was probablysomebody was a graduate here,

told me to stop calling this"arbe." [interposing voices] michael voltaggio: he got acease and desist for that. that's true. bryan voltaggio: yeah, i did. that was very true. i listened. i'd took it get off the menu. so now the reduction is occurring. you see-- or, well, you can't see it.

so i'm agitating the pasta andstarting to bring together the sauce. reduction occurred. so we've evaporated some moistureand water out of the dish. but then also, theemulsing has occurred. you can see it's suspended now. it's not broken anymore. the starch from the pastastarted to help thicken it or thicken the liquid together. but then also, the factthat we made that reduction

of that protein-rich stock and thenwe emulsified that uni butter into it, it created the emulsion in the pan. michael brenner: so i just can't resist. i have to comment on something else. bryan voltaggio: well, youhave come up and try this. actually, that's what i really wanted. but i also wanted topoint something out. when you were reducingthis, what left the pan? so what went up?

remember the equation. audience: the volume fraction. michael brenner: the volume fraction. bryan voltaggio: i did something ididn't even know i was supposed to do. michael voltaggio: so what happened waswhat went up was the volume fraction. and, um-- --you get it. so let's plate it. i may have longer tongs.

but i got little short ones here. this will work. so i'm just going tospoon some of the pasta around a little nest andplace in the center of-- michael voltaggio: isn't that hot? that's like got to burning your fingers. in front of all thesepeople, that's awkward. bryan voltaggio: it's hot. michael voltaggio: are you ok?

bryan voltaggio: yeah, i'm fine. michael voltaggio: poursome liquid nitrogen on it? i'm good. so i overproportioned a little bit. and that's fine. because no one's going to eat it. actually, can i have a littlebit of stock because i think that overreduced myemulsion a little bit. it's actually to the pointwhere it starting to break.

but we'll bring it back together just byadding a little bit more liquid to it. and there we go. and then because everythingtastes better with pepperoni, at least in my mind. this isn't really called an emulsion. but it's just called damn good. michael voltaggio: i'm hungry. bryan voltaggio: so i'd saytake pepperoni and grind it. and take the fat from the pepperoniand toast bread crumb in it

and then put the two together. so i call it an emulsion because you'retaking two things that normally don't go together and you put them together. so then we put that over the top. and we have squid ink tonnarelli,with blue crab, jalapeno, and pepperoni crumb. oh, my arugula leaves. i want that. and arugula, sorry.

michael voltaggio: and arugula. well, this looks stingy. bryan voltaggio: so this sauce wouldonly look maybe a little bit-- well, i don't know it would be interestingor not because actually there's some of the starches in the pan too. what would that like? michael brenner: oh,should we look at it? bryan voltaggio: i'm just curious. michael brenner: well, i--

bryan voltaggio: i just want tosee all my sauces on a microscope because i just think that's cool. so i was just tryingto come up with like-- michael brenner: well, whathappens to starch when you heat it? does anybody know? michael voltaggio: we shouldmake a business out of this. michael brenner: does anybody knowwhat happens when starch [inaudible]? bryan voltaggio: well, it gelatinizeswhen they come together with a liquid. michael brenner: but did you know howmuch it expands by, what fraction?

that i don't know. michael brenner: does anybody know? how much does the volume of a starchgranule go up when you heat it? by a factor of-- audience: 30. michael brenner: i think it's 30. michael voltaggio: it's 30. michael brenner: it's 30. bryan voltaggio: it's 30.

that's right. michael brenner: that's huge. that's a good way to get thevolume fraction to go up, right? michael voltaggio: the volumefraction goes up to 30. michael brenner: thevolume fraction goes up. that's why starchworks when you heat it. audience: oh. bryan voltaggio: ha, ha, ha, ha, ha. wow!

hey! huh? look at that. it's moving. oh, she's just moving it. never mind. oh. so what did we do there? but it worked.

michael voltaggio: does any know-- it did. it worked. michael voltaggio: --how muchthe volume fraction went up? 30. that's why you're sittingthere and i'm standing here. bryan voltaggio: anybodylike to try a pasta? i hate to give out food. all right, my man.

michael voltaggio: hebrought his own spoon. bryan voltaggio: he'sbeen to these before. he had a spoon in his back pocket. he was ready. michael voltaggio: if you could--you want to sear the beef? bryan voltaggio: i've got that. michael voltaggio: it'snot going to be a big deal. it's just wagyu beef,short rib, pastrami, that was cooked at 56 degreescelsius for 48 hours in a bag.

it's no big deal. it's just like a chunk thatwould fit inside there. bryan voltaggio: you got it. michael voltaggio: a little bit of oil. i mean because we're here totalk about foams and emulsions. so that delicious piece of meatreally is not important right now. my next foam is madeout of sauerkraut juice. and so this is-- you know whenyou get like a jar of sauerkraut and you eat all the sauerkraut andthen you're left with all that liquid?

you can make a martini out ofit, which is delicious too. it's a dirty sauerkraut martini. you guys don't drink here at all? audience: no. or you can make sauerkraut foam. bryan voltaggio: [inaudible] michael voltaggio: finished. and so if you want to get mostof my work done over there, i'm just going to make this foam.

bryan voltaggio: i am. that's what i'm working on right now. michael voltaggio: justdon't burn my sauce. but butter, like could you emulsify alittle bit of butter into that for me? michael voltaggio: perfect. make it look like the last one thatwas on the screen that was all-- bryan voltaggio: i was goingto say i have actually proven i'm really good at it, by the way. michael voltaggio: um-- said it again.

this is gray poupon. i found it in the student cafeteria. bryan voltaggio: i thoughtthere was a guy who was driving down with a bigfancy bentley, who passed it out of the window. michael voltaggio: stole itfrom the student cafeteria. i'm just going to--this part's technical. i'm going to say roughly about threestolen packages of gray poupon. sauerkraut juice-- and for this foam,because sauerkraut juice is basically

just water at this point,i want to get it foamy, and thick, and beautiful, and fix myhair with it, and stuff like that. so what i did was i scaledout some versawhip, which is basically soy protein. it was created to eliminate theuse of egg whites and gelatin and be able to make meringues. and so this is going to be a sauerkrautmeringue that's actually vegan, that i'm going to puton top of red meat. i fixed that problem real fast.

and so i added a littlebit of mustard to it, just to add a little more flavor. what i made here was whatbrian has in his hand. if you look at the marblingin that, it's pretty good. but we're talking about this. so that doesn't matter. but that's a pastrami--yeah, the marbling is just-- bryan voltaggio: oh, i'mdoing a bad job with that. michael voltaggio: --so good.

maybe next time we do a class about meand i'll make you guys some of that. so that's been cooked fora couple days in a bag. you guys all do that at home now too. you know, it's funny. the other night, a regular ofours comes in the restaurant. and he loves our short rib. and so i asked him, do youwant to take some home? and i gave it to him in a bag. and i started say to him,just put it on the stove

and heat it up with a littlewater, drop the bag into the pot. and the guy looks at me. he's just a customer. and he goes, can i just heat itup in my immersion circulator? and i'm like sure you can. this is the versawhip. out of this, on that is goingto be like-- but not yet. so that's my sauerkraut juice. are you burning something over there?

michael voltaggio: it smellslike really delicious pastrami. bryan voltaggio: i'm not burning it. michael voltaggio: andso-- that's not ready yet. bryan voltaggio: what did i miss? michael voltaggio: it's not ready. i'm not done showing off. so now it's going to get whipped. and hopefully it's going to turn intolike a sauerkraut and mustard meringue that i'm going to put onto my beef dish.

and so-- yeah, can you justbaste it a little bit with-- just like-- and then-- yeah, perfect. bryan voltaggio: thank you, chef. [whistling] michael voltaggio: idon't really-- yeah. i don't have anything to saywhile this is-- all the work is happening in the mixer right now. i guess i'll start plating. so these are cabbage pickles orfermented cabbage, lacto-fermintation.

it's just some raw cabbage thatwe cut out with a fancy cutter, put it into a bag, 2% salt. letit hang out in a dry storage room at work for a couple days. hope the health departmentdidn't come by and find it. and these are really delicious. and so that will beone if the garnishes. bryan voltaggio: ah,i want to push that. i'm going to put meat there. michael voltaggio: and so now i'm goingto take this really inexpensive meat--

are you guys hungry? bryan voltaggio: that's harsh. michael voltaggio: that'sdisgusting-ly good. i did good, right? michael voltaggio: man, see--i just want to talk about that. i can't talk about it. i want to. but i can't. it's not that fresh.

bryan voltaggio: who'sthat guy who refilmed that? woo, man. michael voltaggio: how's that? bryan voltaggio: that was me. well, my mic's not working. we did that on purpose. a little bit of beef jus. bryan voltaggio: now, i have tosee this under the microscope. i've actually never seen-- no, justbecause i've never seen-- well,

i've never seen any of thisstuff under a microscope. but i'm really curious whatdoes beef jus look like. michael voltaggio: how wellyour brother can make sauce? put that thing on the microscope. bryan voltaggio: i added thebutter, just pointing that out. michael voltaggio: can youguys see what's happening here? can i move this without hurting myself? it's just sauerkraut foam. they were just talking about the--

michael voltaggio: nbd,that means no big deal. bryan voltaggio: oh. michael voltaggio: andblowing your mind right now. [cheer] bryan voltaggio: there you got on. michael voltaggio: oh, yeah. i made that. bryan voltaggio: and thearrow is not on it either. michael voltaggio: becausethere's too much going up there.

bryan voltaggio: i don'tknow what i was looking at. but it looked good. michael voltaggio: these are thoselacto-fermented petals of cabbage. i've got some cabbage chips here. these are fun. basically, those are tattoos. those are disgusting. oh, hold on. can you-- perfect.

see that? these you just fry. take raw cabbage, fry it like 300degrees fahrenheit in oil, dry it. and then stick it in thedehydrator for a few hours and you get thesedelicious cabbage chips. you're not going to get eat any of this. so i shouldn't useadjectives like delicious. it's probably just going to upset you. i mean it's class about foam, a lectureabout foam, lecture-- class, lecture.

we're just talking about foam. it's a talk. ted's not here though. where's ted? i think that's pretty foamy. bryan voltaggio: idon't know where ted is. michael voltaggio: and so that'ssauerkraut juice and some versawhip. that thing's going to go nuts. that's it?

that's going to make the whole thing? bryan voltaggio: it's a microscope. it looks at small thingsand makes it bigger. michael voltaggio: brrh. so we're going to just put alittle bit of that sauerkraut. bryan voltaggio: he got oohs and awes. hey, look at that. there it is. look it.

check it out. you got big bubbles in there. michael voltaggio: meat likes pepper. nasturtiums tastes like pepper. chefs put pretty flowerson stuff because they just put pretty flowers on stuff. this is intentional. these nasturtiums actuallytaste pretty peppery. and so beef and peppergo really well together.

i mean you're not going to know becausei'm not going to let you eat this. somebody is going to eat it. i mean you brought your own spoon. but you don't bring a knife and fork. so you're not getting this one. who has a fork? i'm bringing it right to you. michael brenner: maybe you shouldgo to somebody in the back corner because they haven't got anything.

michael voltaggio: i'lltake them some beef. she has a fork. and so that's waygu, short rib,pastrami, with sauerkraut foam. michael, this is all back row. dibs, back row right here. michael brenner: thisis for the back row michael voltaggio:that's for the back row. this is for the lady with the fork. man, you have 300 peoplehating you right now.

how does that feel? turn around, bow. it's like when you seesomebody win the lottery, like you want to be happy for them. but it's just like, ah,why didn't i bring a fork? we have five minutes, one more dish. we're going to do six dishes inone hour, if we get these done. bryan voltaggio: i cando this in five minutes because i already prepped an area.

michael voltaggio: we need likea countdown or an official-- i feel like you shouldfeel the pressure. you have five minutesto get this dish done. so this dish-- audience: top chef. michael voltaggio: top chef. bryan voltaggio: i'mvery prepared everything. so this dish-- well, you said that. now, i got to tell astory about this one

because there's always a story to it. so during a holiday season,you're shopping in a mall. and you walk by and you smell, like,this strong slap in the face of, like, vanilla, and cinnamon, and,like, cider, around the holiday season, around this time of the year. it's normally a bath and body works orsomething like that because it's so. so this dish is literallyinspired by me going shopping for my wife for christmas. and so what it is is coconut,lavender, and vanilla.

so three flavors you wouldn't normallyexpect to go together on a plate. but they work really well. and one of the cool thingsabout it is i wanted to make this dish becauseit was the holiday season and i wanted to make it look like snow. so i wanted to make it looklike a snowball, and snow, and like all of those things. and it's dish that we've been runningat the restaurant for a long time. but i had no idea that we used foams,and emulsions, and all of those things

when we made the dish until we filledin for somebody else in this lecture and we had to send some recipes up. and i started to realize that actuallythere was a little bit of science that went behind creating this dish. so much like michael,in the dish that he did earlier, the firstone, the cucumber, i made a foam using coconut, some milk,some yogurt, and, oh, some xanthan gum. and so that was used to suspend itand then charged it again with no2 to make a foam texture.

you don't have to work anymore. so i'm going to charge itwith two of these chargers and then let that sit for a minute. i already put one in. you have to tap that bottom. michael voltaggio: that's ok. tell them. so the first component, whatthis is, this is not an emulsion. but what this is we used a starchand took oil made with lavender

and turned it into a-- michael voltaggio: what are you doing? bryan voltaggio: shejust stole the beef. michael voltaggio: [inaudible] bryan voltaggio: she'sallowed to have it. michael voltaggio: this is harvard. they don't feed you at harvard? bryan voltaggio: so this is actuallyoil that's been turned into a powder. and so that's the lavendercomponent to the dish.

then what we're to do is we're going totakes some of this liquid nitrogen. oh, we're not going to pour it on our hand. pour it into the bowl. where's that ladle at? so i let the ladle get really cold. so the lavender, coconut, andvanilla, what this is, these are little meringues that have been madewith vanilla, vanilla syrup, and sugar. i made this one easy, this one we'rejust kind of talking about here. let's place that on.

michael voltaggio: ittastes like lucky charms. bryan voltaggio: coconut pudding,it does taste like lucky charms. michael voltaggio: i love lucky charms. oh, wait. that was on camera. bryan voltaggio: so thisis a coconut pudding, which is made with xanthan gum. so we make a gel withcoconut milk and steep it some lemon grass and some lime leaf.

and then make a pudding withthat and then puree it smooth. so it's a set pudding first. and we set to the point where it'salmost like the texture of hard candy-- not hard candy, but kind of like[inaudible], almost like a soft candy. and then we puree it smooth. and it gets a really great texture. then lastly, i'm going totake nitrogen and a ladle. michael voltaggio: youshould put your tongue on it. bryan voltaggio: and we'regoing to make a ball of foam.

now, we're going to placeit into liquid nitrogen. i know around here you're supposedto wear gloves and eyeglasses. michael voltaggio:goggles, eye protection. but it's ok. michael voltaggio: easy. bryan voltaggio: you can touch it. michael voltaggio: just like that,he like puts it behind his ears. bryan voltaggio: and then what wehave here is a shell on the outside. so everybody likes amagic shell and ice cream.

it's gross, actually. michael voltaggio: i think it's gross. bryan voltaggio: i don't know. there's all kinds of weirdthings in that stuff. but basically that's what we're doing. michael voltaggio: like xanthan gum? bryan voltaggio: we have thisreally great dome that's frozen. the foam is suspended and frozen. but then the foam is in the center.

so when you crack it, itopens up and oozes out. michael voltaggio: prove it. bryan voltaggio: sothen goes onto the dish. well, somebody else is goingto come up here and prove it. audience: throw it. bryan voltaggio: throw it? is that allowed? ok, go ahead. [tapping]

michael voltaggio: oh, oh. just kidding. bryan voltaggio: it will crack. so it cracks open. and then you have this reallygreat aerated foam texture in the center and sort of like-- michael voltaggio: it died. bryan voltaggio: --this frozenice cream on the outside. so that's coconut,lavender, and vanilla.

michael voltaggio: andthat was number six. so we did it. we did it in-- thank you, guys. thank you very much.

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