9 Scientific Cooking Techniques

  • Опубликовано:  11 месяцев назад
  • All cooking is 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.

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    Sources:
    thefullapple.com/2016/06/25/the-science-of-food-pairings-why-does-gin-and-tonic-taste-so-good/
    cst.ufl.edu/taste-vs-flavor-whats-the-difference.html
    www.nature.com/articles/srep00196
    www.molecularrecipes.com/hydrocolloid-guide/methylcellulose/
    thecookandthechemist.blogspot.com/2013/02/hot-ice-cream-methylcellulose.html
    www.playingwithfireandwater.com/foodplay/2008/03/methylcellulose.html
    www.scientificamerican.com/article/cryogenic-cooking/
    food-hacks.wonderhowto.com/news/food-tool-friday-flash-freeze-anything-with-anti-griddle-0159897/
    www.scientificamerican.com/article/the-science-of-sous-vide/
    scienceandfooducla.wordpress.com/2016/01/05/the-science-of-sous-vide/
    www.nytimes.com/2005/08/14/magazine/under-pressure.html
    www.molecularrecipes.com/hydrocolloid-guide/sodium-alginate-alginate-algin/
    www.molecularrecipes.com/spherification-class/basic-spherification/
    www.molecularrecipes.com/hydrocolloid-guide/transglutaminase-meat-glue/
    delishably.com/food-industry/Meat-Glue-What-It-Is-And-What-You-Should-Know
    www.molecularrecipes.com/techniques/converting-high-fat-liquids-powder/
    sciencemeetsfood.org/magicalmaltodextrin/
    www.molecularrecipes.com/hydrocolloid-guide/lecithin/
    drinks.seriouseats.com/2013/07/cocktail-science-foam-eggwhite-gomme-dry-shake-beer-foam-eggwhite-alternatives.html
    theraptorlab.wordpress.com/2013/10/21/the-science-of-cotton-candy/
    www.portageinc.com/community/pp/cottoncandy.aspx
    www.ncbi.nlm.nih.gov/pmc/articles/PMC3551143/
  • ОбразованиеОбразование
  • Длительность: 8:47
  • SciShow  science  Hank  Green  education  learn  michael aranda  aranda  molecular gastronomy  foodpairing  pairing  cooking  food  chemistry  physics  flavor  taste  cheese  ice cream  cotton candy  dessert  chocolate  cellulose  liquid nitrogen  sous vide  gel  seaweed  meat  sugar  foam  soy  kitchen  eating  gastronomy  

Комментарии: 857

  • domzdaman373
    domzdaman373 4 дня назад

    Alice from food wars anyone????

  • GMD Shockwave
    GMD Shockwave 5 дней назад

    6:33 uh ok

  • Geometry dash NeptunexGD
    Geometry dash NeptunexGD 8 дней назад

    I got a cooking ad before this video😂

  • 2Bach Da Gangsta
    2Bach Da Gangsta 9 дней назад

    JESSE!!! WE NEED TO COOK!!!

  • Roman Nasuti
    Roman Nasuti 11 дней назад

    The maltodextrin trick also works with alcohol, allowing for powdered cocktails (or if you're a madman, you could oversaturate with 100% alcohol instead and make organic napalm)

  • Freyja Svansdóttir
    Freyja Svansdóttir 12 дней назад

    These foam sauces in fancy restaurants creepily look like the chef just hocked a loogie onto your food, no thanks!

  • Freyja Svansdóttir
    Freyja Svansdóttir 12 дней назад

    White chocolate is just sweetened grease, gross!

  • Keahn Bruzzi
    Keahn Bruzzi 13 дней назад

    6:30 Sounded like Michael swore

  • betoen
    betoen 15 дней назад

    10. Microwave soups.

  • Ayenate' Lawson
    Ayenate' Lawson 19 дней назад

    Tmi 🤤

  • Xavier Wells
    Xavier Wells 22 дня назад

    caramel and pickles are amazing

  • Anastasia Majick
    Anastasia Majick 24 дня назад

    When doing #5 its called molecular gastronomy

  • Arima Ryuhei
    Arima Ryuhei 25 дней назад

    tfw you find out about spherefication shokugeki no soma before this

  • shiggity diggity
    shiggity diggity 29 дней назад +1

    0:58 typo - "Dependant" - > dependent

  • Cameron Polite
    Cameron Polite Месяц назад +1

    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

  • Moist Bread
    Moist Bread Месяц назад

    Bietch
    I'm french and Sous Vide doesn't mean Under Vacuum AT ALL. Ugh.
    Under Vacuum in french > Sous Aspirateur
    What Sous Vide means is > Under Empty Or Under Emptiness
    GET 👏🏻 YOUR 👏🏻 TRANSLATIONS 👏🏻 RIGHT 👏🏻

  • AveregeManiac64
    AveregeManiac64 Месяц назад

    I got a mcdonalds ad on this video XD

  • Persian Emissary
    Persian Emissary Месяц назад

    Tuna melt... cold mayo tuna in grilled cheese sandwich

  • Lenny Lieks
    Lenny Lieks Месяц назад

    Is it bad im focused on the way his hair shakes?

  • Shelton Ross
    Shelton Ross Месяц назад

    I felt smart just listening.

  • Cerulean Skigh
    Cerulean Skigh Месяц назад

    Cooking is science for hungry people.

  • Musa Bashir
    Musa Bashir Месяц назад

    You should do a video/experiment on food pairing

  • Woodrow Wiest
    Woodrow Wiest Месяц назад

    Thanks for the food science tips, I appreciate SciShow. Please a little less dead animals.

  • The Dark Sword
    The Dark Sword Месяц назад

    Sodium polycorate can form gel when dispersed into water but not for cooking

  • Liyaqat Ali
    Liyaqat Ali Месяц назад

    no

  • D U
    D U Месяц назад

    Don't mention this to anti-GMO/gluten free people without an actual medical disorder, they'll freak out and start calling Grilled Cheese sandwiches an evil cancer causing agent.

  • Emily K.
    Emily K. Месяц назад

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

  • ian connell
    ian connell Месяц назад

    Is it just me, or does that flavored foam look kinda like someone just spit on the food?

  • TRASHURE
    TRASHURE Месяц назад

    Why aren't we using meatglue for wounds

  • Galey Luu
    Galey Luu Месяц назад

    There's a dish in shoukugeki no Souma where someone covers meat in diced onions. I'm wondering if this dish would work in real life since supposedly, the enzymes in the onions are supposed to tenderize the meat...

  • Evan Knowles
    Evan Knowles Месяц назад

    Molecular Gastonamy: the science of making eggs.

  • Dakila Lozano
    Dakila Lozano Месяц назад

    Shokugeki no souma

  • Kenji Brown
    Kenji Brown Месяц назад

    It takes a science to make art that can appeal to all 5 senses; also you can do a reverse spherification by mixing your calcium salts into you juice/beverage and the sodium algitate into your water bath instead (so it's reversed lol), some believe it works better but I think its more unstable and tastes funny. Any thoughts?

  • guanwei he
    guanwei he Месяц назад

    2:37
    I think I got a new screensaver

  • Emil Sørensen
    Emil Sørensen Месяц назад +1

    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.

  • Ferdie Barrientos
    Ferdie Barrientos Месяц назад

    Scientific ways of cooking? How about shabu and meth

  • Jim Engström
    Jim Engström Месяц назад

    You should not do videos about substances as addictive as food :-)

  • Wh Khu
    Wh Khu Месяц назад

    I nearly thought they're teaching meth cooking

  • Nyan Kitty
    Nyan Kitty 3 месяца назад +1

    Meat glue is very bad bcs it's used to make random chunks of meat look like a steak for example. This means that the former outside of the meat (where most bacteria are) now is inside, where the steak is not heated properly. Yummy.

  • Vanny ARTS
    Vanny ARTS 3 месяца назад

    Bacon cover with chocolate sounds nasty for me, but for some reason I like to eat Nutella while eating salty smoky ham..........I'm such a hypocrite!

  • Will Lastnameguy
    Will Lastnameguy 3 месяца назад

    That thin to fat transition at the end is amazing.

  • sister and brother family for every
    sister and brother family for every 3 месяца назад

    4:44

  • My Neighbors
    My Neighbors 3 месяца назад

    yeah i heard you can make food almost %98 more pure, it will turn blue though

  • Blueish_Dragon
    Blueish_Dragon 3 месяца назад +1

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

  • Giancarlo Acosta
    Giancarlo Acosta 4 месяца назад

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

  • calvite100
    calvite100 5 месяцев назад +1

    remember there was this fat dude in hells kitchen which combined white chocolate and caviar. that guy knows his science!


    kappa

  • Laura Anderson
    Laura Anderson 5 месяцев назад

    Yuck! first time I watched this, he said 'spherified mint mojito" but what I heard was "spherified monkey toes"!

  • Melissa Lauder
    Melissa Lauder 5 месяцев назад

    This is fascinating; however, you speak too fast.

  • Wasabi Pineapple
    Wasabi Pineapple 5 месяцев назад

    6:32 twirl a stick into the fuckin mess, and you get cotton candy.

  • Shafiee Khaidzir
    Shafiee Khaidzir 5 месяцев назад

    SODIUM ALGINATE SOUMA USED THIS

  • • LeLNoPhilta
    • LeLNoPhilta 5 месяцев назад

    I couldn't find meat noodles after I watched the video :(

  • SFPToyashi
    SFPToyashi 5 месяцев назад +1

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

  • Paramour Monster
    Paramour Monster 5 месяцев назад

    Alice was here >_> damn Nakiri(s)

  • ImpuriTEA ,
    ImpuriTEA , 6 месяцев назад

    so...no meth?

  • Business Burd
    Business Burd 6 месяцев назад

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

  • Yushan Cong
    Yushan Cong 6 месяцев назад

    So today I discovered that Pectinex Ultra SP-L is commercially available. For like, 9 bucks.v This is the stuff that breaks down pectin structure (like the white bitter strands on oranges) and is usually used commercially so you can have rly sweet juice or those canned lil mandarin oranges.

    GUESS WHO'S GONNA GO ON A FRICKEN CITRUS SPREE (I am so excited to try this)

  • waie wazini
    waie wazini 6 месяцев назад

    soo can i have pineapple on pizza now

  • Middlist
    Middlist 6 месяцев назад

    home-made chocolate and mashed loquats is the best

  • Ben Miller
    Ben Miller 6 месяцев назад

    Had a raspberry sorbet with frozen olive oil beads on top that was made by adding liquid nitrogen to raspberry puree and to olive oil.

  • Morgan Olfursson
    Morgan Olfursson 6 месяцев назад

    Brainy and good looking, you are a Unicorn .

  • PirateLordOfGalaxy
    PirateLordOfGalaxy 6 месяцев назад

    Molecular geometry doesn't matter if it's FUCKIN RAWWWRR. FOK OFF!

  • HelloDarling!
    HelloDarling! 6 месяцев назад

    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

  • lozoft9
    lozoft9 6 месяцев назад

    This video has some kind of combed reverb on the audio. It's really distracting.

  • ApplepieFTW
    ApplepieFTW 6 месяцев назад

    If maltodextrin has both a hydrophobic and hydrophilic side, the why isn't it an emulsifier? Shouldn't having both a hydrophobic and hydrophilic side mean that it can quite easily bind to water?

  • Darkwind2805
    Darkwind2805 6 месяцев назад

    8:11 Remember what happened to the last guy who thought that? He was right. And he died.

  • tornvideo
    tornvideo 6 месяцев назад

    7:49 - "Air" though composed of gasses, is not a gas unto itself.

  • LiveLife Random
    LiveLife Random 7 месяцев назад

    Alice! haha anyone who watched SNS knows her lol love her by the way

  • Angrybirds neyugn
    Angrybirds neyugn 7 месяцев назад

    hott

  • Karin Jyrgenson
    Karin Jyrgenson 7 месяцев назад

    nothing healthy and vegan.. never mind. moving on..

  • dIRECT0R
    dIRECT0R 7 месяцев назад

    Your blonde highlight is appropriating European culture.

  • PokeMaster22222
    PokeMaster22222 7 месяцев назад

    Grilled cheese and tomato soup?
    UGH - GOD NO. I cannot _stand_ tomatoes, no matter how they're prepared. As for grilled cheese sandwiches...too bland. Needs more flavours - how about a toasted cheese, ham, and creamed corn sandwich?

  • Garga
    Garga 7 месяцев назад

    YEAH MR WHITE
    YEAH SCIENCE

  • inceptori
    inceptori 7 месяцев назад

    7:00 ... sooo.... just use soap?

  • Abiy BattleSpell
    Abiy BattleSpell 7 месяцев назад

    too much effort

  • aLime404
    aLime404 8 месяцев назад

    so if you vaporize tomato soup and grilled cheese, can I just sit in a room with that until i'm beyond blazed on that salty soupy goodness?

  • Dent on Deck Gaming
    Dent on Deck Gaming 8 месяцев назад

    I like to drink me some balls

  • Vinzent Slot
    Vinzent Slot 8 месяцев назад

    Sounds good to me

  • Marjon Chua
    Marjon Chua 8 месяцев назад

    Alice Nakiri brought me here! :)) #ShokugekiNoSoma

  • Frenchie The Fry
    Frenchie The Fry 9 месяцев назад +1

    *watches cotton candy part*
    Me: STOP ABUSING THE SUGAR! I'm never eating cotton candy again ;-;

  • Patrick Chen
    Patrick Chen 9 месяцев назад

    So you're telling me my eating my cookie(or whatever dessert type thing) with my rice might not be weird?

  • La-ti-do
    La-ti-do 9 месяцев назад

    WHAT ... THE ... ACTUAL... FUCK!!
    THIS VIDEO HAS CHANGED MY LIFE.

  • Kitti McConnell
    Kitti McConnell 9 месяцев назад

    Maltodextrin Molecules would be a great name for a techno band

  • The_REAL_DOGE Very wow
    The_REAL_DOGE Very wow 9 месяцев назад

    Is this the video on how to cook meth

  • SilverTalon:F
    SilverTalon:F 9 месяцев назад

    so cool

  • Mark The Gr8
    Mark The Gr8 9 месяцев назад

    When you turn to SciShow for cooking tips..... :)

  • Sarah Rmili
    Sarah Rmili 9 месяцев назад +3

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

    • SDD525
      SDD525 9 месяцев назад

      If you hate peanut butter, try almond butter, it's worse. I had it one time and it was so disgusting. I can't eat that again. Way too oily.

  • Jessica Ericksen
    Jessica Ericksen 9 месяцев назад

    I appreciate the knowledge that you have to share, but may I add a suggestion that will improve this channel? Focus more on getting others to understand your theory by showing more pictures and giving more examples.

  • Stephen Bartelmann
    Stephen Bartelmann 10 месяцев назад

    so.. meat glue is wont u wont to eat??

  • Retro .Spekta
    Retro .Spekta 10 месяцев назад

    Flavored foam looks like the chef spat on the food?!

  • George Smith
    George Smith 10 месяцев назад

    I say my good man, why is that caviar on a metal spoon?
    One should always avoid metal utensils with caviar!

  • Christopher Day
    Christopher Day 10 месяцев назад

    Whomever drew that cellulose monomer messed up the bonding sites of the hydroxyl/methoxy groups DID NOT PAY ATTENTION IN ORGANIC CHEMISTRY. Mistakes like that make me itch. Like spelling 'the' as 'teh'. *shakes fist*

  • Caroline Green
    Caroline Green 10 месяцев назад

    cooking is an art, I agree. www.creativebiomart.net/

  • Julia Lerner
    Julia Lerner 10 месяцев назад

    Is there any info on how the human body responds to these substances and processing techniques?

  • Cruznick06
    Cruznick06 10 месяцев назад

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

  • Kalebfenoir
    Kalebfenoir 10 месяцев назад

    My friend swears up and down that Cool Ranch Doritos and chocolate milk are the best thing ever. Something about 'the best aftertaste'. I can't verify; I hate cool ranch doritos. LoL But for me, Grilled Cheese Sandwich with either pickles or olives on the side is a good flavor combination.

  • Colin MacLaughlanWeir
    Colin MacLaughlanWeir 10 месяцев назад

    A dark Art

  • Ashley McKee
    Ashley McKee 10 месяцев назад

    Itd be cool if one could make cotton candy out of something healthier than sugar. Kale cotton candy, anyone?

    • SDD525
      SDD525 9 месяцев назад

      How about no cotton candy?

  • Garett Mcafee
    Garett Mcafee 10 месяцев назад

    factoid liquid nitrogen is 77° Kelvin another factoid I'm 14

  • Alec Dziuk
    Alec Dziuk 10 месяцев назад

    Someone should try to make an edible foam with helium so you would have floating food.