How Master of Molecular Gastronomy Wylie Dufresne Brings Science to Pizza ICONS: Pizza
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Date: 2024-03-05
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Comments and reviews: 6
DF-de8ib
Master Of Molecular Gastronomy
I was expecting a video where he would explain more of the technicalities and science why such chemicals are needed or used that makes his product superior and unique.
And yet all got saw was just another american pizza pie making process like any other trained pizza maker out there.
What a bs video.
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Master Of Molecular Gastronomy
I was expecting a video where he would explain more of the technicalities and science why such chemicals are needed or used that makes his product superior and unique.
And yet all got saw was just another american pizza pie making process like any other trained pizza maker out there.
What a bs video.
reply
TsunamiWombat
this is the best kind of molecular gastro - when it's not fart huffing deconstructions, foams or weird plating; but rather applying science and technique to the product in a way that acknowledges each step of that completed dish and creating variations by adjusting each of those steps. TECHNIQUE over GIMMICK.
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this is the best kind of molecular gastro - when it's not fart huffing deconstructions, foams or weird plating; but rather applying science and technique to the product in a way that acknowledges each step of that completed dish and creating variations by adjusting each of those steps. TECHNIQUE over GIMMICK.
reply
julzcdg4880
Didn't see any educational explanation or the science behind his unique product (ughh rolls eyes) from a so called MASTER OF MOLECULAR GASTRONOMY such big claim. Everything in this video is nothing new from a typical american pizza joint process.
Another paid promo.
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Didn't see any educational explanation or the science behind his unique product (ughh rolls eyes) from a so called MASTER OF MOLECULAR GASTRONOMY such big claim. Everything in this video is nothing new from a typical american pizza joint process.
Another paid promo.
reply
vilijanac
I found square pizza by topup baking to work the best for me. Dough and sauce alway handmade,
bottom has sesame seeds, stretch on cutting board than flip into pan.
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I found square pizza by topup baking to work the best for me. Dough and sauce alway handmade,
bottom has sesame seeds, stretch on cutting board than flip into pan.
reply
ArielK1987
I am shocked in a good way. That this pizza restaurant is a success. Given how strict some people are when it comes to pizzas in New York
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I am shocked in a good way. That this pizza restaurant is a success. Given how strict some people are when it comes to pizzas in New York
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FlavourFool
Non-American here
Why do they call it a pie instead of a pizza, and why do they call that rectangular one, a square
Great vid.
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Non-American here
Why do they call it a pie instead of a pizza, and why do they call that rectangular one, a square
Great vid.
reply
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