Want to turn your kitchen into a science lab? Or put a futuristic spin on some classic recipes? With the popularity of restaurants like wd-50 and the release of books like "Modernist Cusine," the concept of molecular gastronomy and combining food and science has become increasingly prevalent in the culinary world.
Today on "Morning Living," we talked with Marcel Vigneron, former "Top Chef" contestant and star of Syfy's "Marcel's Quantum Kitchen," about his own brand of molecular gastronomy. Marcel discussed the ease with which he makes some of his seemingly difficult favorites and why he cooks the way he does. Click below to listen to some of the highlights from Marcel's visit.
Marcel explains how he makes his Peanut Siphon Cake, a cake made with basic ingredients that quadruples in volume when cooked in the microwave:
Marcel describes what 'molecular gastronomy' means to him:
Marcel talks inexpensive ways for the home cook to experiment with molecular gastronomy. He explains the supplies and steps necessary for sous vide cooking: