9 Ways to Cook Like a Scientist: Molecular Gastronomy

All cooking is technically science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking methods that delve into even deeper and stranger scientific territory-learn all about it with Michael Aranda in this new episode of SciShow!
#cooking #chemistry #physics #kitchen
Want a SciShow apron of your own?:
store.dftba.com/products/scis...
----------
Support SciShow by becoming a patron on Patreon: / scishow
----------
Dooblydoo thanks go to the following Patreon supporters -- we couldn't make SciShow without them! Shout out to James Harshaw, Kevin Bealer, Mark Terrio-Cameron, Patrick Merrithew, Accalia Elementia, Charles Southerland, Fatima Iqbal, Benny, Kyle Anderson, Tim Curwick, Will and Sonja Marple, Philippe von Bergen, Bryce Daifuku, Chris Peters, Kathy Philip, Patrick D. Ashmore, Charles George, Bader AlGhamdi.
----------
Like SciShow? Want to help support us, and also get things to put on your walls, cover your torso and hold your liquids? Check out our awesome products over at DFTBA Records: dftba.com/scishow
----------
Looking for SciShow elsewhere on the internet?
Facebook: / scishow
Twitter: / scishow
Tumblr: / scishow
Instagram: / thescishow
----------
Sources:
thefullapple.com/2016/06/25/th...
cst.ufl.edu/taste-vs-flavor-wh...
www.nature.com/articles/srep00196
www.molecularrecipes.com/hydro...
thecookandthechemist.blogspot....
www.playingwithfireandwater.co...
www.scientificamerican.com/art...
food-hacks.wonderhowto.com/new...
www.scientificamerican.com/art...
scienceandfooducla.wordpress....
www.nytimes.com/2005/08/14/mag...
www.molecularrecipes.com/hydro...
www.molecularrecipes.com/spher...
www.molecularrecipes.com/hydro...
delishably.com/food-industry/...
www.molecularrecipes.com/techn...
sciencemeetsfood.org/magicalma...
www.molecularrecipes.com/hydro...
drinks.seriouseats.com/2013/07...
theraptorlab.wordpress.com/20...
www.portageinc.com/community/p...
www.ncbi.nlm.nih.gov/pmc/arti...

[@acel390]

9 scientific cooking methods: 1) put it over fire 2) refer to 1

[@Stino-ajk]

samaraiboy not 9

[@MasterofFace]

Stinoo repeat 3 more time, the last step is still put it over fire, but by this round the food is burnt.

[@fredrickgoodwill285]

1) *on stove

[@TheRedKnight101]

Directions not clear, got my dick stuck in a watermelon

[@TorquemadaTwist]

TheRedKnight Good point. First step: wear a cup.

[@TheFlacker99]

I once tried to make toast and made charcoal.

[@Chronically_ChiII]

TheFlacker99 (Flak) Your life has no meaning

[@TheFlacker99]

Cubed My purpose in life is to make toast.

[@no-better-name]

Remember, *all toasters toast toast*

[@gloryreflection7080]

🤣🤣🤣🤣

[@miramardream]

You need more likes.

[@thejordyoshi]

4:16 NaCHO.

[@Kfreeks]

😀

[@pawketrawket2201]

Josh Yord

[@SCRedstone]

I prefer FrIEs

[@LigmaBaldrich]

I'd prefer PaSTa

[@joeardanillo]

You mean Phosphorus Arsenic Tantalum?

[@shadowravenxcl]

FOOD WARS

[@darkfightlight1939]

FOOD WARS

[@mkmasterthreesixfive]

SHO KU GE KIIIIIII

[@yaoihands6978]

shadowravenxcl HELL YEAH!!!

[@psych0185]

Nakiri Alice

[@clarencechoo5104]

+psych0 B E S T G I R L

[@kokorosenshi]

So are just gonna gloss over the fact that Sodium (Na) Alginate (C6H7O6) spells out "NaCHO" in it's formula form?

[@skske4371]

Our own little 3d world i came down here to see if anyone said that lmao

[@eirikrhernandez8860]

Same.

[@sshawnyss]

6:25, loved how they specifically used "outward inertia force" instead of centrifugal force to not spark a war in the comments

[@zouran6020]

I thought I was gonna learn something new, but I've learned all this from shokugeki no soma

[@mkmasterthreesixfive]

Sous vide wasn't a part of it last I checked. But hey, i learned about sous vide from putting chicken in a bag in a dishwasher...

[@akpsyche1299]

mkmasterthreesixfive you can also poach salmon in a dishwasher. Just make sure to wrap it tightly in aluminum foil.

[@lupusk9productions]

I didnt know you could cook with a dishwasher!

[@bluestormpony]

lol yeah XD

[@mkmasterthreesixfive]

Lupusk9 Entertainment SORTED food (great cooking channel) made an episode on dishwasher cooking. Twas noice.

[@sUjU91]

Molecular gastronomy is one of my favorite cuisines I got to learn at culinary school. Unfortunately it's very expensive, not only to study but also to eat it. Most molecular gastronomy restaurants cost up to 14,000 dollars to eat there. But, the food the chefs make are a piece of art... And don't make me get started with the foams and airs. Those things are so cool and odd

[@philipb2134]

"Most molecular gastronomy restaurants cost up to 14,000 dollars to eat there." That then suggests that there eixsts is a minority of molecular gastronomy restaurants which cost even more than $14K. Do let us know more. There were a number of such restaurants before the pandemic where you could have a sumptuous experience for under 600 euros; even top-rated El Bulli had a typical tab of 250 euros, however it closed in 2011 and so is no longer current. Of course, "up to" always also includes the number zero, and everything in between 0 and your upper limit. Your claim is not honestly sustainable.

[@jameskamore4655]

Would you like to share some of the things you learnt

[@IceSlushi]

$14,000.00 is an unacceptably high price to enjoy food. There is no justifiable reason for that price other then they want to make some shmeckles. I aspire to provide delicious meals without that ungodly price. At $14k I expect spontaneous orgasm from the food I consume and anything less is corruption.

[@ArtFreak17]

I just wanted to comment that this reminded me of Alton Brown's "Good Eats." That show in particular is what really got me interested in food science // gastronomy. It's super fascinating and has definitely given me more tools to work with whenever I make anything to eat!

[@MrWingJet]

I'm getting Shokugeki no Soma flashbacks from this video

[@mkmasterthreesixfive]

Season 1, or The second plate?

[@mkmasterthreesixfive]

all from a cheap kiddie toy hehe

[@vojislavmrdja]

lol me to :D

[@someoneinthecrowd4313]

SHOKUGEKI!!

[@BodaciousCNO]

Someone In The Crowd 1 v 1 me scrub jk

[@awaken6760]

I was watching this as I burned my mouth eating a hot pocket.

[@bigmenrick]

Awaken the Evil i droppen my hot pocket

[@EstherTheNicey]

Awaken the Evil So Mr Plinkett sent you one. The hackfraud.

[@someguy9227]

The hotpocket sauce is on fingers.

[@tundr4a]

At 4:20 the food compounds spell out NaCHO

[@IJest]

I saw that too, had to pause the video and scroll through the comments at that point to see if people were talking about it! lol.

[@boomer672]

Lol,at 420 too

[@corsebear8643]

and what do you do on 4/20

[@iankrasnow5383]

I was trying to make caramel sauce the other day with coconut oil instead of butter. Butter is an emulsifier, so it mixes into the melted sugar very easily. However, the coconut oil was just pooling on top of the melted sugar without actually mixing in. This is when I realized that caramel is actually an emulsion, and that fat can't actually dissolve in melted sugar. My solution was to put some egg yolk into another bowl and slowly mix the hot caramel and oil into the egg slowly, as if I were making a mayonaise or hollandaise. It actually worked, and tasted great! I should get some lecithin though. It's less likely to cause food poisoning than raw egg yolk.

[@thereaper2615]

Ian Krasnow Raw egg is dangerous even more so if you do not know the method of safely storing eggs, in U.S eggs need to be refrigerated since they are processed that remove its natural coating protection. While in most other place including U.K, you should never refrigerated an egg, also egg is good around 2 weeks to a month, put the eggs in a bowl of water, if it floats up, throw it away.

[@Catlandian]

caramel is made at 248C, I'm pretty sure any small amount of egg slowly added in will cook thoroughly enough to be safe. I like my eggs runny, well the yolks at least, and still fine.

[@Radjehuty]

The dangers are a tad overstated. If you're buying typical supermarket eggs, the chances of getting an infected egg is in the neighborhood of 1 in 30,000. The chances you'd actually get an infection is further lowered by how healthy your immune system is. Sure there is no reason you should be eating raw eggs, but that also doesn't mean eggs that aren't scrambled aren't cooked. Caramel is extremely hot, and even though it cools as it's poured, eggs can safely cook cooler than is required for the proteins to congeal. I'm sure this person was perfectly safe eating egg mixed with hot caramel.

[@notpulverman9660]

Radjehuty I used to eat raw eggs all the time. Basically any time I was watching a rocky movie.

[@calamityjean1525]

If the egg yolk mixture got up to 140F, it's probably safe. If the egg mixture got to 160F, it's definitely safe. Link: bakingbites.com/2011/03/how-to-pasteurize-eggs-at-home/ Read the comments as well as the article. How would you get lecithin? Get someone who works in a food factory to steal a little for you? I can't imagine buying it in less than industrial quantity.

[@Voidsworn]

Transglutaminase, specifically endogenous tissue transglutaminase, is also found in humans (our tissues) and is one of the things attacked by the immune system during a celiac's auto-immune response when gluten is ingested.

[@lorenrenee1]

PeanutbutterJellyfishSandwich will it glue your fingertips to your burger though?

[@icannotchoose]

I spent whole day looking up the science of cookies one time. a day we'll spent

[@666Tomato666]

"a day we will spent"?? ehh?

[@icannotchoose]

666Tomato666 well*** Autocorrect

[@MB-jn4om]

god why do people always have to point out grammatical errors.... literally everyone knows what he meant

[@person2.022]

+

[@jaczad6329]

holly, yes and literally not everyone is american

[@jaimie00]

I love these longer episodes of SciShow on Sundays. They're always very interesting and informative, and there is also very little to watch on Sundays elsewhere.

[@GodheadJudgement]

Happy to see spherification on here! I once helped a restaurant make Tequila Caviar with the process, good stuff.

[@ichigopockychan]

Did it taste good?

[@ReDefighter]

6:32 I heard something quite different from ''fluffy mess'' the first time through... lol

[@raihanislam912]

Andy Sowanick same

[@gustopf]

I work at a plant that makes organic soya lecithin, its a really neat product with a ton of uses! Way cool to see it in a SciShow video

[@cameronlaw9632]

"Twirl a stick into the fucking mess, and you get cotton candy"

[@MikeTrieu]

That maltodextrin oil thing sounds incredible! I've always loved the flavor of green onion extract in oil. Sprinkling it as a powder on top of a savory pancake seems like it'd be a hit.

[@noahbelcher27]

It’s amazing! Saw your comment and tried it

[@kyrab7914]

I can totally see that. I've had green onion pancakes from various Asian food places.

[@Nihilnovus]

2 people burn water when they cook

[@mkmasterthreesixfive]

some peopel just can't refrain from using chlorine triflouride as a substitute for olive oil... tis' sad.

[@hamstsorkxxor]

jokes on you, I exclusively use dioxygen-diflouride in my cooking. With the exception of the occasional metal-flourine fire and spontaneous self detonation, it has worked flawlessly!

[@qxtr5853]

177 by now

get powdered bismuth and lead and melt them. irradiate with high neutron flux for weeks. melt at 350C, mix, cool. once cooled, heat to 250C. the mass of lead will sweat. collect the irradiated metallic sweat, keep it molten. distill under sealed atmosphere of air at 800C, keep product flask at 550C. coalesce, cool, break up into powder, add beryllium, fuse into a solid again. break it up into granules. TADAA CHEAP HOMEMADE BOILING STONES

[@IRideThereforeIExist]

Always consistently great content. Thanks guys!

[@--Paws--]

4:16 Sodium alginate; since it comes from seaweed (like agar agar) some spherification makes a substitute jelly mixture out of other ingredients. 5:10 And now _heme_ is popular too.

[@bubblegumpanda9195]

Did I miss something? Has it been food week at SciShow?

[@General12th]

It's the week before Thanksgiving here in the US, so most people here are getting ready for beautiful, delicious meals. Not me, though.

[@woopygoman]

Your profile pic matches your comment :(

[@DustinRodriguez1_0]

Notice they're selling aprons now? That might have something to do with it...

[@Pulstar232]

not only that, as jordan said its the week before thanksgiving

[@fuckoff565]

60 revolutions per second? wow, almost like Russian History.

[@captaincrunchtime4058]

XD

[@rokus1145]

@@captaincrunchtime4058 XdxdxdxddxXDXDXDDXDDxXDDXXDdddXDD

[@thelitmango6333]

@@rokus1145 found the commie

[@nyanard]

More like France

[@Roguefem76]

Hahahaha! xD xD xD I know this is from two years ago but I still had to compliment you because that was great. XD

[@ericpham6192]

This video presentation is a work worth angelic award with good healthy scientific information. Thank you very much.

[@cathpalug1221]

I'm proud to say this video is the one that make me choose to learn food science. Yes, I feel nauseated from the never ending chemistry courses but I also freaking love it when we implement it to real cooking

[@nifdoowo]

What I learned; seaweed has nachos in it.

[@Clockworkcityofpain]

"Cooking is science for hungry people." -Ancient Proverb

[@notinusesoon4975]

No, no, no. Cooking is making dead things more dead.

[@WaltzingAustralia]

All items were fun, but the maltodextrin explanation was especially appreciated, as the powdered duck fat I had a few years ago at Moto in Chicago was like a miracle. Thanks for the science.

[@cameronpolite2199]

For the vacuum bag one I would cook it in there and the take it out then cook it a bit on a pan to get a harder outside

[@markchapman6800]

As indeed this video shows (then says the texture is a little strange)- kzbin.info/www/bejne/gKHHkHaLjZeib5o

[@corbbing]

For some reason, now I want a NaCHO

[@Bleepbleepblorbus]

Cavier is disgusting

[@phantasm1234]

Can you do one on cerebral aneurysms? I had one rupture at 19 and would love to learn more!

[@ruvin7023]

as a cook, I really appreciate your back to back videos with food Science. cheers :)

[@Broockle]

6:20 "Outward Inertial Force" This guy gets it! xD

[@TeslaMaster2]

Scientific cooking techniques... Who else also immediately thought of Breaking Bad? :)

[@jackbaxter2223]

I'm pretty sure their thumbnail was designed to remind people of Breaking Bad.

[@f333f333f]

I'm pretty sure it wasn't because not everyone likes to glorify drugs and drug dealers

[@jackbaxter2223]

Legen dary So it was just a coincidence that it was a spoon full of a blueish substance, remarkably similar to a massively popular, critically acclaimed show?

[@f333f333f]

yes just a co-incidence

[@ShadeSlayer1911]

Breaking Bread.

[@darianneumayer188]

I had a cotton candy Machine as a kid and the directions said to put hard candy like (jolly ranchers) into it, it would heat up and spin then cotton candy!

[@noahbelcher27]

Not molecular gastronomy that’s common sense

[@IceSlushi]

I love cooking and although I don't completely understand the raw science behind it, I still think it is fascinating. I just want to make delicious meals that people think are delicious.

[@nturtaneme]

Thank you for making this video.

[@ThePhantom710]

I'm going to start cooking in my lab coat. Wish me luck that I don't end up poisoning myself.

[@truetrash5164]

ThePhantom710 Your profile pic reminds me of someth- HOLY SHIT IT'S LUNA TIME TO HAVE THE GOODBYE SING STUCK IN MY HEAD FOR THE REST OF THE DAY

[@yongli8276]

ThePhantom710 Hope you don't get High.

[@Nadhriq00]

Cooking: where chemistry and art becomes edible and eatable.

[@MrKillerbunny1981]

This was really good. Thanks!

[@angeloflightsaber4687]

Please make more videos on food science!!! I absolutely love these!!!

[@solokiwidestroyer]

Mmm meat glue...

[@snyfalcryo524]

( ͡° ͜ʖ ͡°),

[@raihanislam912]

It can fuse your lungs if you breath it in

[@12Shortyboy21]

Inhail it its good for you

[@thelonecabbage7834]

Cooking : Science for hungry people.

[@susanchen8640]

Super helpful! Thanks!

[@LogicBob]

Great episode!

[@znoozi]

meat glue is banned in europe and it's dangerous in it's powder form to inhale. also it's used in some countries like australia by scammers to sell meatscraps as higher quality cuts.

[@rebeccatrishel]

Prassel B Most powders are dangerous to inhale. I can't think if any powders that are okay to inhale in fact.

[@rebeccatrishel]

No Name Ha! Some powders might be fun, but are they *safe*?

[@PeridotNight]

Heroin ( ͡° ͜ʖ ͡°)

[@ShovaSG1]

Spherical food...NaCHO daddy's food.

[@AmandaBrown-pu4ev]

I loved this video so much!

[@raven2269]

Molecular Gastronomy!!! Now that is a field I want a career in

[@elkinmontoya9640]

No actual implication there

[@akpsyche1299]

Shokugeki no Soma, anyone?

[@psych0185]

Nakiri Alice

[@demonkitty2545]

Psycho Wolf, Me I'm currently watching it.😂

[@glxux]

lol

[@lolaritter7518]

Psycho Wolf That's what I was thinking.

[@S0lPiano]

as soon as he said molecular gastronomy i knew

[@athanatic]

Food-pairing a friend pointed out to me years ago. Grapefruit juice and a snickers bar. About as close to making each successive taste seem like the initial sip/bite. I like that!

[@Letrus100]

Now this is the science I subscribed for.

[@jetjazz05]

Shit yeah, a nice sous vide steak at 58 celsius? Perfection. Just make sure you follow it up with a nice flash sear on the grill

[@rhamph]

The video made it sound like you just soak a steak in warm water, bag isn't important. I'm sure that's not right, but...

[@jetjazz05]

Adam Olsen Yeah you absolutely need the bag lol. I actually do a really ghetto version of sous vide, I just put the steak in 2 zip locs (so water doesn't get in) and then bring my oven up to 58 Celsius. I have to check it every 10 minutes or so, but honestly the cost of a machine that keeps the temperature PERFECT isn't worth the cost considering how well just keeping an eye on it works. But yeah, steak in a zip loc, zip loc in a pot of water... I put another smaller pot on top of the steak with water in it to make sure it's fully submerged as well.

[@SlushieDee]

+Jesse Crandle I wish I could cook ;___;

[@PancakeInvaders]

why can't you ?

[@jetjazz05]

Mickael Campoy The best advice I have... try this on CHEAP cuts of steak first lol. 1 hour in a ziploc at 58 celsius (130f or so) will yield a nice medium rare steak... but trying it the first couple of times there will be nuances of the process you learn, so to do this on a $15 steak and have it not turn out might leave you disheartened. I'm guessing SlushieDee is either too young or maybe in college or something, doesn't have the ability to really cook yet. Even cheap steak is kind of expensive as well, so if you don't have a lot of income it might be tough to do these kinds of experiments.

[@thoriso1000]

Why does this video already have a dislike? 😕😐😑 some people will always hate.

[@CouldBeSaladFingers]

i love you

[@robloxiscool-hz4lw]

^^ I like your name

[@saffy_9967]

Ohhh Cum On Daddy Where's My Creampie???? Bruh

[@CouldBeSaladFingers]

Safiye Brock princess xxxx

[@OrigamiMarie]

It might have to do with bots. If you have a "like bot" (a little script that automatically loads pages and hits the like button), KZbin might try to detect you (and stop you) by seeing that you only ever hit the "like" button, you do it too fast, you never leave comments or scroll the page, and you never hit the "dislike" button. One way to get around this problem is to "dislike" some random videos. I don't know if KZbin actually does that, or if people/bots use that work-around, but maybe that's why.

[@holomorphicguy]

Can I praise the quality of audio. It's immersing.

[@neobrandon86]

Great episode! i had no idea how chefs made some of those dishes.

[@Matty002]

"the jellification of the balls" i had this playing in the bg and this is what got my attention #littlegaythings

[@Asummersdaydreamer14]

Any ChefSteps fans whoop when they watched No. 4 Sous Vide?

[@sion-dafyddlocke9913]

Asummersdaydreamer14 Didn't whoop, but am planning on sous viding steaks in my oven later this week

[@Asummersdaydreamer14]

Without using a ChefSteps Joule?! *gasp* jk Good luck with your steaks.

[@wolfferoni]

I didn't whoop, more like sigh. I know it's great and all but it seems that's the only thing chefsteps does anymore

[@jaimechiarini8782]

Michael is my favorite...when I can't have Hank. ;-) I would like to see the blooper reel from this. He had a lot of tongue twisters.

[@ryanwang4293]

amazing! there should be a video on how to do some of this stuff at home.

[@lyla951217]

No wonder I don't like white chocolate... I hate fish.

[@quartz6902]

Lydi@ no one asked

[@lyla951217]

Blue Lamp and? If you don't care, then don't comment. Your comment wasn't asked for either, that doesn't stop you from commenting your thoughts. You're acting as if you've never been a part of an internet comment section...

[@KingJames-pf1mt]

Lydi@ hey I got a question...

[@TacoDude314]

Blue Lamp No one asked if anyone asked

[@alfredcornflake5032]

But i hate fish and like white chocolate.

[@daklr2501]

This video is making me hungry

[@daklr2501]

And I'm already eating

[@CouldBeSaladFingers]

Eat me daddy

[@MrBlaq]

Great episode

[@Europious]

this is so cool i was just learning about analytical techniques!

[@smith2luke]

Put honey, sausage, and jalapeño together in a pizza and thank me later! sounds weird but they match so well together

[@Diceyed]

Jack Poon that actually sounds good

[@joeyouyang]

Jack Poon but it doesn't sound weird tho

[@TheRealSkeletor]

Yeah, that just sounds good, not weird.

[@aajjeee]

Jack Poon i believe you, nothung tastes bad with jalapeños

[@TheRealSkeletor]

Barnesrino Kripperino Pumpkin pie does.

[@jason200912]

Wtf man, where's the crystal meth?

[@Rawveganse]

Very interesting video, thanks for theinformation :)

[@comradegarrett1202]

I've always wondered what maltodextrin and soy lecithin were and why they were in food. Thanks!

[@ex-plic3802]

Free kodak

[@MasterofFace]

Ex-plic Never, that murderer can rot in prison...

[@MasterofFace]

Ahtif Anwar Hi.

[@orisjack]

Ryan Cooney he didn't murder

[@MasterofFace]

Jxckson wait I that a real person I was making a South Park joke free hast

[@MasterofFace]

Free hat

[@Mysticfox-wk2be]

Watch SciShow. Learn to cook scientifically. Become Walter White.

[@Angel_Billy4-30-23]

Wow, at about one minute and ten seconds in, that was a mouthful to say huh??? Hahaha, gotta give you credit though for being able to say that because I definitely would have messed up saying that. Hahaha, great job. Oh and by the way, awesome video as usual.

[@extraSPARErib]

Perfect topic for SciShow to cover. Science, weird stuff, and digestible edibles. Yum. Maybe, idk about that food pairing ... idk anything really ...

[@retroguitarmaster]

Can you guys explain why my lower jaw hurts momentarily when i bite some food after not eating for a while?

[@lilMissAdoria]

Samuel Gonzalez Probably because you clench unknowingly. Try wedging your mouth open with a few fingers, a cork or something you won't mind getting teeth marks in, something that is just ever so slightly larger than you can comfortably open your mouth. wedge it between you upper and lower front teeth and relax your jaws. it might hurt a bit but it will help your muscles stretch and relax. I did it after my jaw surgery once the bones were healed, as my doctor reccomended, really helped regain muscle movement and sort out pain.

[@HermanVonPetri]

Possibly overproduction or irritation of your salivary glands. When you taste strong food your glands begin releasing extra saliva and if you haven't eaten in a while the ducts could be restricted causing a quick jolt of pain until they relax. I get this myself, particularly with sweet and sour foods. It's uncomfortable but usually nothing to worry about unless there is swelling indicating the possibility of an infection or cysts.

[@Chronically_ChiII]

Samuel Gonzalez *Cancer*

[@notpulverman9660]

Ass cancer.

[@JDxBlade]

I learned some of these from Food Wars aka Shokugeki no Soma. Where my otakus at?

[@Mesozoical]

はい。

[@xxXthekevXxx]

はーい！

[@TheGurumash]

8:01 Someone mentioned our Squirrely Lord and Master.

[@nates9536]

Damn. Whole video was secretly an apron ad. Well played Sci-Show, well played

[@sarahr.9118]

Am I the only one that doesn't like peanut butter and jelly sandwiches

[@CasMullac]

I've always thought foods with these flavoured foams just look like someone has spat on it.

[@meyercamden]

Fantastic.

[@annoyedchef7124]

used most of those methods at work. even not so fancy restaurants today use them.

[@CouldBeSaladFingers]

cristul meff

[@DragonHunter926]

Hello, Hubert Cumberdale.

[@JanjayTrollface]

Wut you doon later?

[@CouldBeSaladFingers]

Sketch It D.I.Y I think your username is against the rules. Leave me alone, stop cyber bullying!11!!1!!

[@WanjiJibei]

I thought Walter White was going to be in this video

[@rchandraonline]

I also see maltodextrin is used as a bulking agent for sucralose. For background: since volume for volume sucralose is much sweeter than sucrose (table sugar), for convenience in measuring, sucralose is mixed with something like maltodextrin so that perceived sweetness for a given volume is about what it would be for that volume of table sugar. Thus, you don't have to think, I usually put 1 teaspoon of sugar in my coffee, so I need to put in 1/50th teaspoon (or whatever the ratio is), you just put in the same one teaspoon. I guess instead of encapsulating a fat as in your examples, it's encapsulating sucralose powder particles?

[@AZOffRoadster]

I was surprised how much chemestry I had to learn when I started brewing all grain beer using RO water. Thank you John Palmer.

[@DoughBoy45]

Chef Ramsey disagrees.

[@Ryukachoo]

ugh, i keep looking for an excuse to get into sous vide but apparently they're all really finnicky and annoying to use for daily cooking

[@finthegeek]

Ryukachoo really? put in bag hit button chuck in boiling water profit guess I can't get what the complications are

[@Ryukachoo]

Fin Gai H apparently a lot of the sous vide machines are finnicky to set up and they have to be in a specific kind of pot so the clip works and there's enough water depth and blah blah

[@ejji83388]

Ryukachoo I have an Anova sous vide circulator and I find it easy to set up! They're $150, you should check it out. Any decent size pot should work, and you don't even need to wash the pot, so it's super simple to clean up too.

[@ihartevil]

thx for this awesomely ha bisky vid i loved this a lot michael you are so kickassic

[@c.ladimore1237]

the cotton candy was the most impressive, because they did it like a hundred years before they even knew sugar was a crystal, mostly

[@fos427]

i learned like 34 words in this video

[@notpulverman9660]

So you're like 34 months old?

[@Sorenzo]

Muggles always think they've performed a miracle when they've said the words "gas chromatography". GC-MS is totally standard and ubiquitous in qualitative and quantitative chemical analyses.

[@NoW_Is_TimE]

Great video

[@KendrixTermina]

I've seen Maltodextrin and Lecitin mentioned on ingredient lists. Now I finally know what its for.

[@nishbrown]

White chocolate is an abomination.

[@justaboi4791]

Yo dawg wanna buy the trash thats left after one makes actual chocolade? - white chocolate salesman

[@wiet111]

+

[@General12th]

White chocolate is thoroughly delicious.

[@driptic]

nishbrown its fucking disgusting

[@punnygeo7386]

white chocolate hella good you fucks that have no taste

[@kwsapphire]

Apparently, considering peanut butter & jelly "a match made in heaven" is very much an American-specific thing. Many cultures think it's totally gross to pair sweet and savory flavors in this way. My husband thinks it's absolutely bonkers. Any time I talk about adding fruit to meat, he balks. He loves fruit (more than I do, I'm more of a veggie person), but the idea of eating fruit with protein, even with cheese, is just mind boggling to him. One of my favorite snacks is "ants on a log" - celery with peanut butter filled in, and either raisins or craisins on top (fire ants on a log!). Which he also thinks is disgusting. When we had baked beans at a family gathering, he kept moving his pineapple chunks to my plate. When my mom made chicken marinated in "raspberry pomegranate Italian dressing", he was quick to ask for the plain chicken. (Me too though, "sugar-free raspberry pomegranate" /anything/ is gross.) Then again, many cultures have region specific tastes. There are some countries where pickled / smoked fish is as common and beloved as PB&J. And of course, there's Vegemite. So yanno, to each his own.

[@272arshan]

kyawhitesapphire many cultures also love mixing sweet with savoury and fruit with meat (actually because fruit+meat loving cultures comprise countries with high population density, technically more people like it than don't). I am not the biggest fan of it myself but people around me are.

[@AGomez1821]

the next time he has a cup of coffee, hot coco, or smoothie add several drops of your natural homemade milk on the top and call it heavenly angel drops :p

[@suzanneweber5507]

Your entire argument is moot because neither peanut butter, jelly, nor bread are "savory".

[@Catlandian]

well technically tomato is a fruit, and its added to many meat sauces. Also wine was a fruit, again added to meat. Orange duck is fantastic. Cheese and fruit is very European and decent, and found also in Danishes and pastries. Pineapple is added to a variety of meat dishes (mostly pork) Raspberry/Cranberry/Pomegranate dressings are all added in cold salads, that contain nuts and/or meat. etc etc

[@z.deutch1334]

Vegemite is something you either love or hate. I hate the taste: sour, bitter and salty. It's just a bunch of synthetic B vitamins added to yeast paste. Yuck

[@jrgenchristensen7240]

You are awesome. Really awesome.

[@BlakieTT]

Incredibly interesting!

[@cursor8512]

Who was thinking breaking bad?

[@yongli8276]

Cursor ME!

[@notpulverman9660]

They did it on purpose with that "blue crystals on a spoon" thumbnail, furthered by using the word "cooking."