9 Ways to Cook Like a Scientist: Molecular Gastronomy

[@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.

[@sshawnyss]

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

[@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.

[@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

[@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.

[@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for under 600 euros; even top-rated El Bulli had a typical tab of 250 euros, however it closed in 2011 and so is no longer current.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.

[@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.

[@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

[@thejordyoshi]

4:16 NaCHO.

[@Kfreeks]

😀

[@pawketrawket2201]

Josh Yord

[@SCRedstone]

I prefer FrIEs

[@LigmaBaldrich]

I'd prefer PaSTa

[@joeardanillo]

You mean Phosphorus Arsenic Tantalum?

[@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.

[@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.

[@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?

[@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

[@cameronlaw9632]

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

[@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?

[@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

[@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

[@ReDefighter]

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

[@raihanislam912]

Andy Sowanick same

[@--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.

[@nifdoowo]

What I learned; seaweed has nachos in it.

[@corbbing]

For some reason, now I want a NaCHO

[@Bleepbleepblorbus]

Cavier is disgusting

[@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

[@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.

[@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

[@ericpham6192]

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

[@thelonecabbage7834]

Cooking : Science for hungry people.

[@Broockle]

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

[@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 ͡°)

[@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.

[@holomorphicguy]

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

[@ShovaSG1]

Spherical food...NaCHO daddy's food.

[@IRideThereforeIExist]

Always consistently great content. Thanks guys!

[@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.

[@TheGurumash]

8:01 Someone mentioned our Squirrely Lord and Master.

[@TheOrbitalDropShock]

The most awesome thing here is probably the fact that sodium alginate has the chemical formula NaCHO (numbers ignored).

[@raven2269]

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

[@elkinmontoya9640]

No actual implication there

[@ohnokylewhy2841]

Meat glue also holds together your inexpensive chunks of supermarket steak, since those chunks are usually multiple different cuts of varying quality glued together.

[@jason200912]

Wtf man, where's the crystal meth?

[@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.

[@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

[@amai_zing]

4:15 gotta love food compounds that consist of NaCHO - mmmm, nachos

[@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!

[@Mysticfox-wk2be]

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

[@Letrus100]

Now this is the science I subscribed for.

[@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.

[@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

[@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.

[@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.

[@daklr2501]

This video is making me hungry

[@daklr2501]

And I'm already eating

[@CouldBeSaladFingers]

Eat me daddy

[@kittimcconnell2633]

Maltodextrin Molecules would be a great name for a techno band

[@MosesJrLin]

correction: not all maltodextrin turn oils and fats into powder. A specific maltodextrin called N-Zorbit M or tapioca maltodextrin is used for this purpose.

[@JDxBlade]

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

[@Mesozoical]

はい。

[@xxXthekevXxx]

はーい！

[@congsience2989]

You could have mentioned Maillard Reaction to make a 10

[@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.

[@TheSilverDragonX]

4:20 Heh, Nacho...

[@thingsofsuch]

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

[@sisyphyus]

One name that sticks out in the science of cooking with science... Nathan Myhrvold.

[@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.

[@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

[@pogeman2345]

When he said molecular gastronomy, i immediately thought about Nakiri Alice.

[@coppersandsprite]

Wear protective gear when using the meat glue. It can glue your protiens ( like in your respiratory system) together too.

[@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!!

[@DrRChandra]

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?

[@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

[@SlyPearTree]

Meat glue is also used to assemble small steak pieces together which is bad news for those of us who like our steak rare. Germs that would be killed on the surface of the steak are now inside it and will likely stay alive if the steak is cooked rare. It's the same reason why hamburger with patties cooked rare aren't a great idea. (Except if the butcher takes precautions)

[@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

[@がに-k6n]

methylcellulose + cotton candy = make cold candyfloss and solidifies when it warms up

[@sarahr.9118]

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

[@UltimaDragonair]

A while back, there's this popular snack in Singapore, it's in Mandarin, but it's literally translated as "Dragon Breath". Cause I'm damn curious, of why that thing is so popular, I came across one food seller, and boy they're using liquid nitrogen, on cornflakes or froot loops or other cereals, and they pour some condensed milk, some added chocochips, etc, and well, you can actually look at the liquid nitrogen flowing through your nose as you exhale. So it's not just for ice cream.

[@katedelatorre5013]

Everybody's talking about food wars, but all I can think of is chefsteps.

[@zer0green658]

something that goes well together, is mustard and nutella. just take your bread, put a little bit of mustard on it, nutella on top and finish it with a bit of salt! amazing!

[@WanjiJibei]

I thought Walter White was going to be in this video

[@NighteeeeeY]

Here is a science question for you: could you possibly make your mentioned food foam with helium? And make everybody have a quirky voice in your restaurant? That would be an epic "prank/flashmob" and the White House dinner or so.

[@sion-dafyddlocke9913]

DK.FineArt Heston Blumenthal already did that with chocolate infused helium.

[@DoughBoy45]

Chef Ramsey disagrees.

[@zippocrow]

Tempura, bread is baked with electrical currents and not radiant heat from a traditional oven. Yum! Result, much better crumb.

[@gracehampton7036]

When your realize Willy wonka was a chemist and an astrophysicist

[@nates9536]

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

[@fos427]

i learned like 34 words in this video

[@notpulverman9660]

So you're like 34 months old?

[@nturtaneme]

Thank you for making this video.

[@CallMeRabbitzUSVI]

4:15 i See Nachos!!!!

[@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."

[@t0met0edance012]

0:58 typo - "Dependant" - > dependent

[@011azr]

He looks redder and more orangey. Is that because Trump is elected?

[@emilyingridlaura3419]

Drinking black colombian coffee while eating raw unsalted walnuts!!! The flavors married together on your tongue are amazing!

[@Zeldaschampion]

Tuna Fish sandwich and Fritos.

[@blueishdergon]

I dont know why, but i think chocolate ice cream and buttersnap pretzels are great.

[@Bashirbros]

You should do a video/experiment on food pairing

[@stellarfirefly]

Here's a question that I've always had: How do surfactants help bubbles form and prevent them from popping? It seems like lessening the surface tension would make bubbles *more* prone to breaking because the molecules would attract one another less.

[@SalemRose503]

It makes them more flexible, less brittle than the bonds would be without it!

[@Cruznick06]

I used spherification in a cullinary competition about five years ago. Made little cakes that looked like sushi.

[@susanchen8640]

Super helpful! Thanks!

[@extramisc_etc]

6:30 "twirl a stick into the fookin mess"

[@alvinmaker2584]

I love food science by the way if you guys didn't know parmesan cheese and bourbon are a great pairing

[@zeratulrus142]

6:32 "Twirl a stick into the fucking mess" Michael Aranda, 2016 Yeah, I know that he said fluffy, especially if you are not watching it in 2x speed, but c'mon.

[@businessburd2071]

cheese, yogurt and pepperoni. i ate that as a kid, and sometimes now. now science might prove my childhood tastes!

[@CarootCarrot]

When will you finally release a SciShow book?

[@chiosarco]

I want to study this so bad, I can't wait

[@SuperSprigs]

As a Chef, cool learning some science behind what i do all day

[@PM-vs3rh]

Please do a video on how 3-D glasses work.

[@MilesUmbrae]

The big problem with TransGlutaminase is that it is being used more and more by the meat-industry to piece together small pieces of meat that was removed in the cleaning-process(i.e. cutting away fat, tendons, and such) that would otherwise not be sold at the price of the full cleaned piece, back into big pieces of meat that they subsequently can sell for a much higher price than they otherwise would packaging the small pieces as is after cleaning...