I recently did an interview with chef Scott Guerin of Modernist Pantry. We spent over an hour talking about recipe creation, using new ingredients, making keto adaptations of recipes, and modernist cuisine / molecular gastronomy.

This video is part three of the interview.

NOTE: the audio sync in this video is periodically a little janky.

Timestamps:
0:00 Introduction
1:04 Scott – Professional collaborations
3:33 Steve/Scott – Dealing with small measurements
5:36 Scott/Steve – Proof of concept recipes
7:26 Scott/Steve – Spherification
11:47 Steve/Scott – Working with “meat glue”
17:39 Wrap-up

Modernist Pantry keto pizza video: https://youtu.be/myV87GOjbz8

Modernist Pantry YouTube channel: https://www.youtube.com/c/KitchenAlchemyfromModernistPantry

Thickeners on Modernist Pantry (use the coupon code KETOTARA for 10% off anything in their thickener category):
https://modernistpantry.com/categories/ingredients/thickening.html

🏪 Serious Keto Amazon Store (where you can find the tools and ingredients I use): https://www.amazon.com/shop/seriousketo

👨‍🍳You can contribute to SeriousKeto’s recipe test lab and enjoy some “behind-the-scenes” perks by becoming a channel member: https://www.youtube.com/channel/UCecoI0NlmzY8H8NlP6v3YRg/join

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