"Molecular Gastronomy" with a ziploc bag and a vacuum cleaner. Sort-of-scientific tests using a dozen cups of herbal tea and a copy of Guitar Hero. Sweary stick figures explaining the science of dough. Weekly, free-to-view online series Kamikaze Cookery (http://www.kamikazecookery.com) isn't exactly Delia Smith.
Made by three self-confessed geeks, Kamikaze Cookery is described by presenter and producer Hugh Hancock as "Top Gear meets Mythbusters meets Zero Punctuation. Meets a cooking show. And kicks the crap out of it."
The three presenters - scientific cooking fiend Hugh, Man-In-A-Hat Paul AJ Hamilton and chilli lover Alex Nuttgens - are about as far away from being celebrity chefs as it's possible to imagine. And the show itself mixes the latest "molecular gastronomy" science, geeky DIY, Mythbusters-
"Molecular Gastronomy, or as I like to call it "actually knowing something about what you're cooking", has been pitched as something that only the experts can do." says Hancock. "That's just rubbish. In actual fact, knowing the science of the food you're cooking makes it much easier to achieve the results you want. Whether it's knowing the temperatures at which various reactions happen in meat or knowing exactly why eggs form mayonnaise, using science on your food means you can actually take control of your food. If you can install Windows you can cook a great steak."
Kamikaze Cookery is released weekly at http://www.kamikazecookery.com and on YouTube (user kamikazecookery)
Contact:
Hugh Hancock
+44 (0)131 555 2349
hugh@kamikazecookery.com
