Cara Nicoletti is joined by Wylie Dufresne, the American chef behind wd-50 that helped bring molecular gastronomy to NY, …
Check on YouTube
How To Carbonate Fruit and Make Crunchy Honey
Cara Nicoletti is joined by Wylie Dufresne, the American chef behind wd-50 that helped bring molecular gastronomy to NY, …
Check on YouTube
Wille while
Watch grown ups
She looks super creeped out by him
Where can i get that fizzy fruit maker bottle?
Legend has it that they got the carbonation recepie from lando calrisian
I love Cara. She thicc!
I'm not a fan of putting precious honey into liquid nitrogen……I feel that is wasteful.
That fruit coming out of the container looked like an alien 👽 being born.
What a waste of a nang
"It looks like it's boiling, but actually it's going from a liquid to a gas." Yep, that's what boiling is, chef.
fuck Starbucks
Poor Wylie, he’s the modernist master of American molecular gastronomy and first born son of culinary excellence in the realm of pyrotechnics. He commanded Michelin stars and enough James Beard nods to start a forest fire. He was Anthony Bourdain’s fav chef. And he has to stand next to this basic weapons grade absolute fuckin’ moron. Not fair. #RadRecipeTho😌
1. Pointless food. 2. Neglecting safety while using liquid nitrogen.
It looks like it’s boiling because it is . Liquid nitrogen has a much lower boiling point than h2o
I get that it's an ad, but why on Earth would you have coffee with cheese 🤢
I would worship this chic 👉👌
Wow that was… painful.
I hope that area was well ventilated. A risk of using liquid nitrogen is the amount of expansion that occurs when it goes from liquid to gas can push oxygen out of the room.
Woooooooooooooooooooooooow
Another video we didn’t need to see. This series just sucks!
I see Cara, I smash like! it's that simple!