- You ever heard of liquid nitrogen before?
Science class maybe?
- I don't have science class.
- How old are you Desmond?
- Seven.
- It's probably before science class, right?
(light music)
- [Man] Say 'molecular gastronomy'.
- (together) Molecular blastonomy.
Wait, say it again, say it again.
- [Woman] Molecular gastronomy.
- Molecule axtromy.
- Just bring the food.
- What is that?
- [Girl] I do not know.
- It looks so nice.
- This is so fancy.
- One?
Just one?
- (laughing)
- It tastes like salad.
- It tastes like nuts.
- Peanut butter and jelly?
- I like the spoon though.
It looks nice!
- Hi.
- What's up?
- What is this called?
- That was, if you can believe it,
it was a peanut butter and jelly sandwich.
- I know right?
It's weird.
Mind blown.
- That was a peanut butter
and jelly sandwich?
- What is bolecular gastronomy?
- Molecular gastronomy is just like a very
precise way of thinking about how
to prepare your food,
so you can have the most fun
when you actually want to make a dish.
The jam is actually encapsulated.
It's like a special chemical reaction
that happens between the jam
and this other ingredient so that
you drop the jam into this little water bath,
it actually forms a skin around the outside.
So you get this little pouch of jelly
that just kind of pops in your mouth.
- Cool.
- And that's the way this whole process works.
You take dishes and you kind of separate
them out into different components
and you use different textures.
- How much would it cost?
- $150 to $200 dollars.
- Really?
- Yeah.
- I don't even like peanut butter.
- Uh oh.
- Okay.
- You ready?
- Whoa.
- Gross!
(crunching)
- Pizza.
- It tastes like a normal sandwich
but it looks kind of weird.
- Good.
- I have to taste this again,
so I will tell you what it tastes like.
- What does it taste like?
- Nothing I ever tried before.
- Mmm.
- You think it's good?
- Mmmmmm. This is totally have to be a keeper.
- Okay. So, it take it you like pizza?
I think you're the first one to get it.
- So you see how this is the tomato sauce here?
Instead of being underneath the cheese,
it's actually been gelled with another,
it's actually made out of seaweed.
- Uh, I don't like seaweed.
- You don't like seaweed?
You like the little crispy cheese bits too?
- Uh hmm.
- It's cheese in a couple different ways,
and there's a bunch of herbs on there
that are usually in...
(laughs)
- [Child] Okay, I'm just putting the whole
pizza inside.
- This is all the fun, though, right?
Playing with your food?
That's why I cook, so I can
just play with food all the time,
and make things that look unusual,
but taste good.
- Here we go, this is the pizza.
- Can you save this?
- You wanna save it for later?
- Uh hmm.
- Thank you.
- You're welcome.
I've got one more thing for you.
- Is it a cake?
- What is it?
Is it cake?
- Chocolate frosting, strawberry juice.
- And then the little...
Honey on the top.
- Alright, so, what I've got here,
it's super, super, cold.
Don't touch that!
- Is it dry ice?
- See?
All the kids know, this isn't fun any more!
- You know how cold it is?
Dry ice is actually negative 109.3 degrees fahrenheit.
- Negative is below zero.
That's freezing.
- Way below zero.
This...
Don't touch it, don't touch it!
- That's cold!
- This is our ice cream right here.
But it doesn't really look like ice cream, does it?
- No.
- No, but, because this is so cold,
what I'm gonna do, is gonna add this
super, super cold stuff.
So what's going on...
Careful!
- It runs through my hands.
- Careful.
You're gonna eat the cake, all the cake,
before the ice cream's ready Desmond.
- How long is it gonna take?
- Hey!
By ice cream standards, this is pretty fast.
Real quick.
- What is it?
- It's ice cream.
I'm just gonna put some on here
and then you can go to town.
Ready?
Big old scoop of ice cream?
Right there.
- Oh.
- Side thumb?
- Oh! You've made me a very, very happy man.
- I like it.
- Tastes just like a kindle surprise.
- So good.
- Good! Don't take away mine.
- Don't take it away, it's ours to keep.
- Thank you for watching kids try molecular gastronomy.
It's super hard to say.
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