V I D E O S
The SCIENCE OF BAKING
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MG (Molecular Gastronomy) kids - our newest generation calling themselves "The Flour Girls." They begin with an exploration of the science of flour.
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Join the Flour Girls and Professor Rodney Austin as they learn about the wonders of sourdough. Dr. Austin, a Professor in the Chemistry, Mathematics, and Physics department at Geneva University, helps them begin to understand the chemistry behind sourdough starters.
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The MG Kids return in this video is about Oil, Shortening, and Butter and the chemistry of how it all began to come together! Be sure to watch the bloopers!
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End of Year Videos
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Anthony, Carmine, and Hoby are joined by Kathryn, Gianna, and Honour to celebrate physics, chemistry and biology of cooking! Their yearlong fellowship has included two field trips and some terrific mentors in Chef Jason at Biba and Professor Rodney Austin at Geneva University.
Gianna Piatt, Gavin McGee, Gavin Kolder, and Alexandra DiCicco celebrate physics, chemistry and biology of cooking! Their yearlong fellowship has included two films and a canceled field trip as the corona virus sent us home to finish several editing projects.
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The MG Kids
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MG Kids make Fruit Spaghetti at the Baden Academy Harvest Festival
The MG Kids made Fruit Spaghetti at the Baden Academy Harvest Festival. Now it's your turn. Follow the recipe and try to become a molecular gastronomist at home.
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You Can Become an MG Kid!You can become a MG (Molecular Gastronomy) Kid!
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MG Kids Make Chocolate FoamThe Molecular Gastronomy Kids help us learn about surfactants like soy lethican and methyl cellulose as they make chocolate foam.
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Mg Kids Explore Custard SpherificationThe MG boys play with Sodium Alginate and Calium Lactate to make some interesting water blobs using the Molecular Gastronomy science of spherification! DO try this at home!
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The Molecular Gastronomy Boys learn about polysaccharides as they make dehydrated Nutella with chemistry professor Dr. Subha Das from Carnegie Mellon University.
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The MG Boys will delight you with their explanation of the chemistry of cookies in their molecular gastronomy Ted Talk.
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The MG Boys celebrate another successful year of filming several videos about the chemistry and physics of cooking amazing new foods.
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3rd grade Molecular Gastronomy Boys, Anthony and Christopher, experiment with Agar Agar to make some yummy chocolate spaghetti.
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The MG boys play with Sodium Alginate and Calium Lactate to make some interesting water blobs using the Molecular Gastronomy science of spherification! DO try this at home!
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This special MG Kids episode is with a special guest: Riley Golden! She did a science project on "How to Extract Strawberry DNA and see it with the naked eye." Come check it out!
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MG(Molecular Gastronomy) kids begin to make this amazing treat with liquid nitrogen but are stopped with a warning for everyone about the complications of dragon's breath, a frozen treat made with at some local fairs and malls.
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The MG boys found themselves at the incredible Latin restaurant, Biba, in Beaver Pa. Together, with chef Jason, they make a Panna Cotta infused with the chocolaty goodness of Cocoa Puffs.
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Learn about the science behind inflatable mozzarella balloons made with an ISI whip. Discover the magic of surface tension while we inflate this delicious, cheesy balloon.
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More fun stuff!
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The Awesomeness of Modernist Bread
The MG Kids discovered Modernist Bread at a local library! The five-volume set is a collection of research, gorgeous photography, and hundreds of ideas for not just cooking, but experimenting with bread. The MG Kids were so impressed and this is their video asking for a chance to meet the amazing author of this series!
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