7 Ways to Spruce Up Your Cooking with Science

Your kitchen really is your own personal science lab, so here are some science-based cooking tricks to make tastier, healthier, and awesomer meals.
#kitchen #science #cooking
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Sources:
Beer Bread
onlinelibrary.wiley.com/doi/a...
www.jamieoliver.com/features/...
phys.org/news/2014-05-differe...
Mushroom Tacos
www.sciencedirect.com/science...
scholarworks.umass.edu/master...
onlinelibrary.wiley.com/doi/f...
onlinelibrary.wiley.com/doi/a...
academic.oup.com/jn/article/1...
Coconut oil and Chill
health.usnews.com/health-news...
www.acs.org/content/acs/en/pr...
onlinelibrary.wiley.com/doi/f...
www.washingtonpost.com/news/w...
apjcn.nhri.org.tw/server/APJCN...
onlinelibrary.wiley.com/doi/a...
www.cabdirect.org/cabdirect/a...
Safe raw cookie dough
onlinelibrary.wiley.com/doi/p...
www.internationalegg.com/wp-c...
www.cdc.gov/mmwr/volumes/66/w...
www.ncbi.nlm.nih.gov/pmc/arti...
Artichoke Sweet water
www.nature.com/articles/natur...
science.sciencemag.org/conten...
www.researchgate.net/profile/...
www.sciencedirect.com/science...
Temperature and Taste
academic.oup.com/chemse/artic...
www.sciencedirect.com/topics/...
www.sciencedirect.com/topics/...
link.springer.com/content/pdf...
Shortening vs Butter Cookies
sitn.hms.harvard.edu/flash/201...
link.springer.com/article/10....
www.researchgate.net/publicat...
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Images:
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[@SciShow]

Build your own website today at wix.com/go/scishow.

[@99smite]

You do know what WIX means in German? It will never sell over here...

[@philliploewenberg9321]

They are only partially correct on the raw cookie dough. The main cause of illess from raw cookie dough is the bacterial toxin in the flour, not the eggs. You will need pastuized eggs AND FLOUR before consuming! kzbin.info/www/bejne/qpi7iZRtosusqtE

[@Sheuto]

Can't you use clarified butter/ghee instead of the shortening?

[@kroen]

"Step 1: Boil water." What am I, a chemist?!

[@shanerooney7288]

"But don't forget to stir it regularly, or it might burn." What am I, a magician?

[@jonnupe1645]

Step1: put out kitchen fire. Step2: make pb&j instead. Step3: put out kitchen fire.

[@Nono-hk3is]

No, water boiling requires a physics degree. Baking requires chemists.

[@lordgarion514]

@@Nono-hk3is Was just coming to point that out. Lol

[@hunterbowman5150]

No, you're a Wizard, Harry

[@ambulocetusnatans]

I once had a chemistry teacher who was also a professional bakery chef. The recipes in baking are more critical to follow exactly than in regular cooking, so he would say "cooking is an art, but baking is a science."

[@YuBeace]

dawkinsfan41 He’s right, and it gets even more crazy when you’re trying to make candy.

[@garethdean6382]

"Taco Bell is a crime."

[@KatieBlockKatiekat2000]

Funny, I'm a decent baker but horrible at science. Maybe I'm just REALLY good at following instructions.

[@rhyliemasons7957]

Lol, I'm getting my degree in chemistry with a focus in criminalistics (a lot of analytical chemistry) and I love baking because it reminds me of being in lab execpt I get to eat my experiments 🤣

[@abigailsmith6000]

Maybe that's why I'm good at baking but my cooking is... edible at best lol

[@Arthiem]

"whether or not to eat that last slice of Pizza" the sheer audacity of this man.

[@miriga3927]

Arthiem yes, BUT WAIT!!! Who wrote the script?

[@Sandrosian]

In my experience playing online games leaves the best salty taste.

[@xollst]

as a professional baker, we've known about shortening in cookies for a very long time ;)

[@twilafreek25]

Hello fellow baker! I actually clicked on this video because one thing I love about my job is the science behind it 😂

[@bromleyben2004]

My boyfriend grates mushrooms into meat dishes. This started as a way to try get me to eat mushrooms (or in-fact any vegetable, I was really unhealthy), but now he adds them because they enhance the flavours beautifully :-)

[@user-fc2tn2eb5z]

Hope your married now, he sounds great

[@banethermo]

Canned/bottled beer is pausterized which kills bacteria but also almost all yeast. It is why draft beer tastes different than bottled. So apart from the CO2 content that beer wouldn't be much better than fizzy water

[@TheJimStannum]

The taco meat trick also works great for burgers! Around 60% beef/40% mushroom is perfect from my experience.

[@garethdean6382]

Ok, so I tried adding raw capsacin to some of my dishes, but these crazy metric system measurements got a little confusing. Long story short my family isn't speaking to me until AFTER they get out of the hospital.

[@TheDajamster]

A sous vide setup can keep your eggs at the right temperature for plenty of time.

[@TechDunk]

My tip: Don't forget you set something on a stove. It will burn if you forget it...

[@ketn9445]

... Yum yum!

[@garethdean6382]

Pffft, that's what smoke alarms are for!

[@TechDunk]

@@garethdean6382 I didn't burn down my house, but had nothing to eat lol

[@garethdean6382]

Just scrape off the black bits and you'll be fine. If it's ALL black bits, there's Domino's.

[@BasementRuthie]

OH MY GOD ITS BURNING

[@Brainstorm69]

I love science and I enjoy cooking at home every day but I never think too much about combining the two. I appreciate the creativity and no rules in cooking. Kinda weird I guess

[@clxwncrxwn]

Alchemy starts in the kitchen.

[@Brainstorm69]

@@clxwncrxwn haha you're right about that.

[@JoeARedHawk275]

Take a look at molecular gastronomy, science and cooking is heavily combined

[@Brainstorm69]

@@JoeARedHawk275 I'm aware of it and it's pretty cool. I just wouldn't cook like that at home.

[@ZombieBarioth]

Not really weird, if anything the science of cooking is what lets people get weird with culinary concoctions. Ever seen fancy high-end restaurants that use nitrogen to freeze stuff?

Eating that last slice of pizza Answer: Yes, always yes.

[@VinWeasel113]

I don't cook much, but when I do I make Tuna Helper. For a long time, the taste was always inconsistent, sometimes really good but other times pretty bland; I tasted the heat more than the pasta. I saw a video about how heat affects food (I think it was a sci show video actually) where the best way to reheat steamed broccoli was to microwave it because the broccoli retained more of it's vitamins than the other methods that reheated them for longer or hotter. So I tried cooking my Tuna Helper at a lower temperature; I heat to boiling on 6 instead of 8 on my stove, and I turn the dial all the way down when simmering, instead of having it on 2 or 3. **BAM!** My Tuna Helper tastes SO dang delicious Everytime! I taste the cheese, and I taste the tuna, and it's still pretty hot - So GOOD! I'm pretty sure that video about broccoli was from sci show, and if so, thank you for making my childhood meal way better :3

[@Master_Therion]

Cooking? Ain't nobody got thyme for that.

[@TitanUranusOfficial]

I mint to put that but you got here first. From now on let's take turns - is it a dill?

[@uglyweirdo1389]

That's a little hyperBOILic, don't you sink?

[@TitanUranusOfficial]

Not the first time one of my ideas has turned out to be half-baked.

[@christelheadington1136]

Master Therion will do anything to stir up things up,Really burns my buns!

[@gravijta936]

Only the master can properly harness the raw power of the pun.

[@whtyc]

Please make more of these! Knowing the science of cooking is so helpful and fascinating

[@paige5333]

Mushrooms make a yummy vegan base for tacos too!

[@calichef1962]

I'm a retired chef and I have one bone to pick with this video: Foods that are meant to be served cold (gazpacho, vichyssoise, potato salad, etc.) *always* need MORE salt when served out-of-the-fridge-cold. ALWAYS. I've always had my cooks taste the cold dishes before they are sent out so that they don't send out seriously under-seasoned dishes. My potato salad is legendary. I've had friends who were planning their wedding -ask- _tell_ me outright that the only thing they would accept from me as a wedding gift is a 10 pound bowl of potato salad. They got it, and everyone had a great time at the 4th of July, Independence Day wedding and barbecue. It was the most _fun_ wedding (that turned into a three day party) I ever attended!

[@vtheory7531]

For the mushroom one, it works with Bolognese as well. I've always made Spaghetti Bolognese using beef mince and white button mushrooms. Tastes great!

[@austindavis4708]

1:18 I think it’s funny that when they’re talking about how yeast is used to levin bread they showed croissants which don’t use yeast at all. Instead they use the steam created from butter in the dough.

[@tablecork]

More videos like this please!

[@alguemalguem]

When you know the artichoke trick because of Shokugeki no Souma.

[@BasementRuthie]

Educational anime

[@lynnthomas8457]

That anime taught me more about cooking than years of reading cookbooks

[@calichef1962]

I understand. I'm a retired chef and I have a *very* soft spot in my heart for an old Japanimation cartoon called "The Fighting Foodons." I will forever adore hearing, "FROOOOOOOT TURTLE!" It never ceases to crack me up!

[@patrickobrien5311]

I've been doing the second tip for years! Tastes amazing!

[@BlakieTT]

Great video. Tyvm.

[@Luczoco]

More like this please!!

[@thetinychickenify]

put beer in your croissants people 1:19

[@alecnolastname4362]

No Crossaints need to be light and fluffy to make all those layers into crips buttery flakes

[@thetinychickenify]

Yeah i know, im joking bc they used a clip of croissants baking when they were talking about making bread

[@gracehuvvy8781]

These tricks are really cool, and useful!

[@michaelt5188]

On cookie dough. Third option. Roll that dice 🎲

[@jennings992]

part 6 reminded me of when I got my tonsils out. my tongue was gross from having my mouth open during the surgery but I was miserable and it would have hurt to brush my teeth so I didnt. I got home and my mom gave me some ice cream because the doctor said I could have it and ice cream is dope. It tasted like a bowl of salt. I cried.

[@chelseashurmantine8153]

Love it!

[@shivampanchal3688]

Thanks Scishow!

[@seabisqit]

I think this is really helpful :D

[@sujimtangerines]

Lol, I've been sneaking minced veggies into ground meat for years to stretch the budget, and get my kid to eat more vegetables.

[@jcespinoza]

As a former kid, I feel scammed 😨

[@mariacargille1396]

*searches recipe for deviled eggs* Then this video pops into my notifications. XD

[@uglyweirdo1389]

Gound mustard seed. Just sayin.

[@mariacargille1396]

@@uglyweirdo1389 Thanks! Right now I'm trying to figure out if the texture of a whole grain mustard would be too weird. The taste would be spectacular, if the texture was okay.

[@uglyweirdo1389]

@@mariacargille1396 Always happy to help! I've tried whole seed and the texture is super weird.

[@mkmasterthreesixfive]

I recommend celery seed.

[@calichef1962]

@Maria Cargille-- This retired chef says, "DON'T DO IT!" The grainy mustard thing, I mean. Although, a few caviar eggs are a fabulous addition. Even the cheap caviar from the grocery store is OK. Just don't use much of the cheap stuff or it will over-salt your deviled eggs. Besides, it's just a tiny garnish. Two or three at most if it's salmon eggs, ten or twenty if it's tiny paddlefish eggs. Remember to use a plastic spoon or a Popsicle stick to transfer the caviar from the jar to the deviled egg, or whatever you're putting caviar on. Be careful not to break the eggs. Feeling them pop in your mouth is one of the best parts of caviar!

[@BeholdenProductions]

For #4 eggs aren’t the only concern for raw cookie dough, raw flour is also a risk. I believe it can be baked to a high heat at home before use in the cookie recipe, too, just thought that should be added as a note because it’s an issue!

[@beth8775]

I've never seen it bother anybody.

[@BeholdenProductions]

Bethany Lade I was also surprised when I found out a couple of years ago, but it’s true - there’s a risk! www.livescience.com/55336-why-uncooked-flour-can-make-you-sick.html

[@TotalAnimeFreak456]

As both a science grad and a baking fan, I enjoy using science to enhance my tasty treats. My favourite hypothesis so far is really packing brown sugar as tight as I possibly can when making cookies, to the point where dumping it out makes it look like a sand castle tower in my bowl. Since sugar is an organic molecule, it's held together by weaker bonds than something inorganic like salt. This also means that it has a relatively low melting temperature, meaning my cookies come out softer and sweeter. I also tend to make dough balls on the bigger side, so even after the max recommended baking time I need to let them sit before they set up and solidify properly.

[@jomiar309]

For the cookie dough problem (4:45), irradiation with gamma rays has been demonstrated a safe and effective means of pasteurizing eggs and other foods. Not really something you can do at home, but a good commercial option...

[@TacComControl]

Fun fact: That Flash pasteurization, sometimes called Ultrapasteurization, is why Darigold milk lasts for over a month in the fridge. Rather than boil the whole thing, they just run the milk down a big steel sheet being heated to some ridiculously high temperature, which is just enough time to kill the bacteria, but not enough time to start the enzyme breakdown process.

[@sophiaruizuvalle2523]

I'm Mexican, I have some serious questions about the taco images: Do you really put lettuce and tomatoes on tacos???? What the hell is that orange stuff?? And, most importantly What is a taco meat mix??? I know that you have hard shelled tacos, which I have never seen in my lifetime of living in Mexico, but damn this is a lot

[@golddragonette7795]

Tacos are really rare over here (UK) but honestly, that's probably just as well. Mexican food here is really poor, just doesn't taste right to me at all. But then I did a little field work in Belize and we ate rice n beans 2 meals a day. Sometimes with plantain. And a single quesidilla that was heavenly

[@leonleeds534]

Found out the mushroom one by chance recently with a spaghetti bolognese, way more flavour and by using butter nut squash spaghetti it was pretty healthy too.

[@polarablues64]

Cream cheese also helps make fluffier cookies too, and it tastes better

[@Beryllahawk]

I sorta wish you could have gotten Alton Brown on this somehow. Even just a ten second "hi guys" would've been SO AWESOME.

[@EveryCellAUniverse]

Wohoo! Science - everywhere!

[@Meganopteryx]

In Mexico, they use a "mushroom" - a fungus that grows on corn, called huitlacoche - in tacos all the time.

[@acetate909]

Molecular gastronomy, neat!

[@amedicabg]

Evan Fields Nakiri Alice wants to know your location

[@acetate909]

@@amedicabg Lol....Totsuki Culinary Academy

[@tedtheobald2588]

As a young adult, I worked at a commercial egg processing plant. The pasteurization process used was the flash process. Unfortunately, if there is a slow down or stoppage through the milk pasteurizer, you had scrambled eggs through the entire machine. Small pipes and all.

[@dshe8637]

I often cook meals with mushrooms instead of meat. If you let them dry slightly, then fry in coconut oil with some black pepper, they are great.

[@spambot7110]

7:51 this is why i hate cold juice. it tastes watered down to me, because i can't pick up as much flavor/sweetness

[@tarna1243]

re: shortening in cookie just use brown butter instead no extra water and the brown butter is tastier than the shortening.

[@abhishri6676]

The 'sweet water' effect happens with Indian Gooseberry and fennel seeds too. Drink water after you chew them, and voilà!

[@deiske2751]

NEEEEEERRRRRDDDD!!!!!..........And I love it!!!

[@neptunecentari7824]

My grandma always used shortening in her biscuits! They were the best! So fluffy!! Break a warm one open and spread a little butter and honey on them!!! Soooo yummy.

[@AccidentalNinja]

A couple things about bread: You don't need to add sugar; the yeast can just eat the flour though it ends up denser & needs to rise longer. Also, there is wild yeast which can also be used for bread.

[@ginger-ale7818]

Advise on the mushrooms: if you use 50% mushrooms in that nearly fat free ground turkey, it makes for a fantastic stand in for ground beef. Not a pure replacement, but way better than turkey alone.

[@nalbaslm86]

Clarified butter is butter fat minus the water and milk solids. Try clarified butter in recipes that call for butter. Great video!

[@dennisvance4004]

“I _always_ cook with science” is my retort.

[@trueictoann]

If I wanted "fluffy Cookies" I'd eat cake or doughnuts.

[@mirjanbouma]

Right? I didn't get that one. Cookies should be crispy.

[@sefyravelvetpaw8166]

Some of my family doesnt understand why I eat some leftovers cold. They think I'm just too lazy to heat it up. No, I prefer how it tastes cold, and this video vindicates me

[@Yotanido]

For the egg pasteurisation: An immersion circulator (sous vide) can work wonders here.

[@sexagesimalian]

Or buy pasteurized eggs from the store...

[@MICQUIAMBAO]

The red and green thumbnail doesn’t do you guys justice

[@thesuccessfulone]

"It's measurably delicious." "They're after my Sciencey Tools"

[@SriramSubramanianOman]

Sweet water effect is also felt when we take water after eating gooseberries.

[@darkmage07070777]

Number 7 reminds me of a children's song I heard back in the day: Mama's little baby love shortenin, shortenin, mama's little baby love's shortenin bread!

[@Croz89]

1:53 Shhh... you're going to give Taco Bell ideas!

[@kho5254]

Taco bell meat is already fake lmao cause its cheaper

[@brewtalityk]

taco bell beef is largely soy so you'd be better off with mushrooms and have a much tastier product.

[@nikolaytekuchev136]

Of course mushrooms can enhance the taste of something, because they contain MSG. It is being majorly ignored that a lot of foods contain natural MSG, but it's being said that adding MSG is harmful. Often the natural MSG content excells the MSG that is being added to food.

[@deanab-se5op]

The artichoke one is the most interesting

[@acmulhern]

Actually, the water content I butter is a real asset in cookies, if you make them properly. Let the dough rest overnight in the fridge (I know, torture), that will give the flour time to soak up the water content from the other ingredients (butter, eggs) and make for a softer cookie. Also, gluten makes baked goods chewer while less gluten makes them shorter, so it's whatever you're going for. If you want a good shortbread, try adding some potato or corn starch instead of the wheat flour.

[@hectorvega621]

Can You guy's plz do a Video about Solar Minimum, as I have a feeling many ( including me) don't know much about, and many may use it as an excuse to ignore Global Warming.

[@garethdean6382]

The sun cycles sunspot activity every 11 years. The globe's been warming for several generations now. Two are unrelated. Boom.

[@ravenblue]

Use coconut oil, not shortening. Best baking tip ever

[@ChristopherWanha]

I don't like coffee that burns my mouth, and am known by most of my friends to add at least 1 ice cube to get my coffee to a less self destructive temperature, BUT I also like iced coffee. However, I think iced-coffee tastes more bitter! I'm not sure if it's because of drinking cold coffee from a glass and hot coffee from a ceramic mug, or if it's some other factor(s).

[@BeastOfTraal]

You can get an immersion circulator that will maintain the proper temperature for pasteurizing eggs for about $100 I pasteurize all my eggs for raw egg application

[@KnightSlasher]

If you cook science with science does it make more science *_we need science to prove this_*

[@uglyweirdo1389]

Science fed science for that double scienced in goodness.

[@miriga3927]

Tacos: minced mushrooms(don’t add a lot) Me: Vegetarian (hmm... let’s substitute mushroom for meat instead of beans now)

[@SAMURIADI]

"behavioral if you want to eat that last peice" the answer is always yes, just put it in the fridge

[@MythicFool]

With the cookie dough, the primary risk isn't salmonella from the eggs so long as you use supermarket eggs, but e. coli from the raw flour, since flour is ground from raw grain.

[@markjarrett9400]

you don't need to add sugar to make bread - that is science

[@Bash_Minimal]

Thus why I love artichoke

[@elvinl.]

0:40 last time I checked there was freshly baked bread in the supermarket

[@carlunaden]

huh, I really thought yeast were killed in some kind of pasteurization or irradiation at the end of the beer's manufacturing cycle, to keep the beer "fresh".

[@darquequeen2323]

Thanks for marrying the two things I’m passionate about. 👍🏽❤️

[@mariannaark5899]

For you or anyone interested in this matter: You can look up The Food Lab by Kenji López-Alt and his articles on the cooking blog Serious Eats. His approach to cooking is quite scientific (as scientific as you can be outside of a lab ofc). But I think the "father" of science & cooking is a dude called Harold McGee, he was like the first one to really get into the chemistry of cooking. And a guy named Alton Brown had a cooking show where he also explained and demonstrated some of the scientific mechanisms behind the recipies he showed.

[@FanstasiaAlchemist]

Also! Sometimes there's nasty microbes in flour, I don't know the exacts but I've seen bakers put their flour in the oven before using it for raw cookie dough.

[@Mr.Beauregarde]

I paused the video to see how long I would see that afterimage. Going on 3 hours now. I didn't know it would last this long

[@evanislost]

Dude it's like permanent or something wtf is up with my eyes? Been 5 hours already

[@Zeldaschampion]

Its always good to stick mushrooms in tacos then spread that sour cream all over the inside.

[@adamwishneusky]

the "sweet spot" for salt lol

[@ffarkasm]

Isn't "spruce" a kind of a pine tree? The one which is particularly used as Christmas tree?

[@ragnkja]

ffarkasm It is a coniferous tree, but not a pine. “Christmas trees” are generally spruces or firs.

[@cliff8459]

As a sri lankan myself eating rice almost everyday and for every single meal, I know that the rice research is just another excuse for people to eat more and for companies to increase profits!! So eat adequately!!!

[@TylerOstergaard]

1:41 i love self righteous flour :P

[@DeusExMachinaX8]

They cooked half a cup of rice for 40 minutes?! It must have been a gloopy mess after.

[@Crootcovitz]

It may depend on the type of rice.

[@karlinchina]

Another YT video I saw said that the recent deaths and sicknesses from eating raw cookie dough was from the flour, not the egg.

[@beth8775]

1 fluke incident. This is not an everyday problem

[@BozackZodiack]

Isn't the problem with raw cookie dough more the raw flour than it is the raw eggs?

[@beth8775]

The concern is salmonella poisoning. I've never been or seen anybody get sick from eating cookie dough.

[@drago6568]

Cooking in and of itself is science

[@Gildedmuse]

But who wants a light, fluffy chocolate chip cookie? My mom makes the best cookies ever, and hers are dense and chewy without actually tasting dense or chewy. It's almost like cookie dough it's so soft but it still isn't just crumbly air. Side note she uses like twice the amount of butter most people would. Oh, they're SUPER unhealthy. But so delicious.

[@Tribble_Mama]

For safe raw cookie dough, just try a vegan cookie recipe. If you can watch KZbin videos, you can do a quick search for a new recipe. They are much easier and much less anxiety inducing than trying to use eggs. And as a plus, much more scalable than using eggs. You can make a much smaller amount with the same proportion of ingredients... And trust me, you won’t miss the eggs!!

[@Popoill1]

Scientists: "Nah ... humans are just too complicated. Let's do it on rodents with electrodes!"

[@SpiritualAmethyst]

I literally ate beer bread today for breakfast 😂

[@ex-nerd]

Baking powder gets its acid from itself, not from the dough. That's what makes it different from baking soda (which is one of the ingredients in baking powder).

[@masternobody1896]

Yes knowledge science

[@Minos-1]

Hi welcome back to “the random cooking show” Some cooking guy: today we will be cooking with *drumrolls* Science!!

[@AverytheCubanAmerican]

Bill Nye the Cooking Guy

[@NJ-wb1cz]

He's Bill Nye the swearing guy now. We broke him.