When is quantum kitchen on

If it was on another network I might have added a couple of stars because it's just your average reality show, nothing special. If they don't cut on the drama and ramp up the science content, I don't imagine this show making it to the second season. Poor choice Syfy. Details Edit. Release date February United States. United States. Technical specs Edit. Color Color. Related news. Jun 3 The Daily Beast.

Apr 12 popculturepassionistas. Contribute to this page Suggest an edit or add missing content. Edit page. See the full list. The Rise of Will Smith. Watch the video. See why the foam fanatic thinks Mike Isabella played a role in his elimination and what he really thought about the team that he hand-selected. Jamie Lauren packed her knives on this week's episode of Top Chef: All-Stars, but fellow contestant Marcel Vigneron thought the elimination was long overdue.

Ghost Hunters International will debut Wednesday, Jan. Fellow spooky series Ghost Hunters and Destination Truth will premiere in Close Ad. Live TV.

New This Month. More TV Picks. McBride surveys the landscape of high-tech cookery:. Sci-fi cocktails: French Culinary Institute's technology director Dave Arnold uses high-powered centrifuges to separate pigmentation from fruit and vegetable juices. Cold griddle, hot food: At his Alinea restaurant in Chicago, Grant Achatz preps some dishes on an "antigriddle" manufactured by PolyScience.

The cookware solidifies olive oil and other cooking substances on a supercold surface rather than a hot one. Stretchy ice cream: New York University chemistry professor Kent Kirshenbaum tests domestically grown plants that mimic the long-chain polymer properties of an endangered Turkish orchid species that lends ice cream a taffylike consistency such that it can be cut with scissors.

In Episode 1 of Quantum Kitchen , for example, Vigneron inflates thin sheets of cheese into delicate spheres that will be injected with tomato foam. The balloons look great for a few seconds, then explode into a goopy soup.

Vigneron bleeping forgot that the warm foam would melt the cheese encasement. Elsewhere, racing the clock to come up with a wildlife-themed centerpiece for their client, Vigneron's right-hand man Jarrid Masse comes to the rescue by figuring out that fried pork rind cracklings look an awful lot like snake skin.

Quantum Kitchen owes its fondness for deconstruction—reconstruction techniques and unorthodox ingredients like nitrous oxide and liquid nitrogen to experiments conducted by Ferran Adria in his Spanish restaurant El Bulli beginning in