9 Scientific Cooking Techniques

  • Опубликовано: 20 ноя 2016
  • 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.
    Want a SciShow apron of your own?:
    store.dftba.com/products/scishow-apron
    Hosted by: Michael Aranda
    ----------
    Support SciShow by becoming a patron on Patreon: www.patreon.com/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: facebook.com/scishow
    Twitter: twitter.com/scishow
    Tumblr: scishow.tumblr.com
    Instagram: instagram.com/thescishow
    ----------
    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/

Комментарии • 805

  • jason partee
    jason partee День назад

    is the thumbnail heroin

  • Brent May
    Brent May 2 дня назад

    No!!!! It's Alchemy!!!!

  • Chris Duke
    Chris Duke 5 дней назад

    What? You got your peanut butter on my chocolate.
    No! You got your chocolate in my peanut butter!

  • Darian Neumayer
    Darian Neumayer 8 дней назад

    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!

  • It Real
    It Real 16 дней назад

    Na C H O

  • MrJ5ker
    MrJ5ker 19 дней назад

    Chocolate cake and ketchup, I know it sounds weird but I had some ketchup on a plate at a bday party and it got on my cake. I went to cut off that piece of cake but I smelled it and it smelled very good with the ketchup and the chocolate, so I decided to try it and I ended up dipping the rest of my chocolate cake in the ketchup. It sounds weird but it tastes fantastic surprisingly I still eat chocolate cake with ketchup. Don't knock it until you try it 😉

    • MrJ5ker
      MrJ5ker 19 дней назад

      Just an fyi, it's a small portion of ketchup to cake ratio lol

  • Garrett Norris
    Garrett Norris 20 дней назад

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

  • Blake Nye
    Blake Nye 24 дня назад

    Canadian bacon and pineapple pizza

  • Reggie Barboza
    Reggie Barboza 24 дня назад

    First thought: meth

  • Aidan Worthington
    Aidan Worthington 29 дней назад

    Do you realize how much you move your hands while you talk? Not a bad thing, just a thing.

  • David
    David Месяц назад

    White chocolate and caviar sounds a lot better than peanut better and jelly. I don't know how Americans can eat that; it sounds like the grossest meal choice ever.

  • Boris Indigo
    Boris Indigo Месяц назад

    Food loses so much of it's luster when you learn how it's made.

  • Codebreakerblue
    Codebreakerblue Месяц назад

    Nah. Naaaaah. #5 has got to be a joke. NaCHO? Nah.

  • The incarnation of boredom
    The incarnation of boredom Месяц назад

    Cellulose:
    Oh, oh, o, o, oh.

  • liquid ice cuboids
    liquid ice cuboids Месяц назад

    tbh mustard on sushi is awesome

  • 42ndSubject
    42ndSubject Месяц назад

    Pineapple on pizza?

  • Jatin Shilen
    Jatin Shilen Месяц назад

    Foam is gross

  • Gl do
    Gl do 2 месяца назад

    cinnamon rolls and ketchup,,,, blue cheese and ginger snaps

  • Ijul Dzulfadli
    Ijul Dzulfadli 2 месяца назад

    I'm seeking a comment "i dont want to eat chemical things"

  • shune84
    shune84 2 месяца назад

    sci show, the closest example of when trinity gets helicopter training in the matrix

  • Fire Bomb
    Fire Bomb 3 месяца назад

    meat glue turducken?

  • Erik Jorgensen
    Erik Jorgensen 3 месяца назад

    There is not such thing as *white chocolate*. By law in the US, it if doesn't have coco solids in it, it is not chocolate.

  • ScientistDog
    ScientistDog 3 месяца назад

    4:04 "This gives a more even cook"
    *shows raw meat*...

  • flibbertygibbet
    flibbertygibbet 3 месяца назад

    7:32- I couldn't eat that it looks like someone spit on the food.

  • Gabriel Silva
    Gabriel Silva 3 месяца назад

    I'll try the vacuum thing

  • Jaylen Scarlett
    Jaylen Scarlett 3 месяца назад

    When you go to barbecue but they are dropping vacuum-sealed steaks in water with a SciShow apron on

  • domzdaman373
    domzdaman373 4 месяца назад

    Alice from food wars anyone????

  • GMD Shockwave
    GMD Shockwave 4 месяца назад

    6:33 uh ok

  • Geometry dash NeptunexGD
    Geometry dash NeptunexGD 4 месяца назад

    I got a cooking ad before this video😂

  • 2Bach Da Gangsta
    2Bach Da Gangsta 4 месяца назад

    JESSE!!! WE NEED TO COOK!!!

  • Roman Nasuti
    Roman Nasuti 4 месяца 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 4 месяца 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 4 месяца назад

    White chocolate is just sweetened grease, gross!

  • Keahn Bruzzi
    Keahn Bruzzi 4 месяца назад

    6:30 Sounded like Michael swore

  • betoen
    betoen 4 месяца назад

    10. Microwave soups.

  • Ayenate' Lawson
    Ayenate' Lawson 4 месяца назад

    Tmi 🤤

  • Xavier Wells
    Xavier Wells 4 месяца назад

    caramel and pickles are amazing

  • Anastasia Majick
    Anastasia Majick 4 месяца назад

    When doing #5 its called molecular gastronomy

  • Arima Ryuhei
    Arima Ryuhei 4 месяца назад

    tfw you find out about spherefication shokugeki no soma before this

  • shiggity diggity
    shiggity diggity 5 месяцев назад +1

    0:58 typo - "Dependant" - > dependent

  • Cameron Polite
    Cameron Polite 5 месяцев 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 5 месяцев 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 👏🏻

  • AverageManiac64
    AverageManiac64 5 месяцев назад

    I got a mcdonalds ad on this video XD

  • Persian Emissary
    Persian Emissary 5 месяцев назад

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

  • Lenny Lieks
    Lenny Lieks 5 месяцев назад

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

  • Shelton Ross
    Shelton Ross 5 месяцев назад

    I felt smart just listening.

  • Cerulean Skigh
    Cerulean Skigh 5 месяцев назад

    Cooking is science for hungry people.

  • Musa Bashir
    Musa Bashir 5 месяцев назад

    You should do a video/experiment on food pairing

  • Woodrow Wiest
    Woodrow Wiest 5 месяцев назад

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

  • The Dark Sword
    The Dark Sword 5 месяцев назад

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

  • Liyaqat Ali
    Liyaqat Ali 5 месяцев назад

    no

  • D U
    D U 5 месяцев 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.

  • SunnyDays Ahead
    SunnyDays Ahead 5 месяцев назад

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

  • ian connell
    ian connell 5 месяцев назад

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

  • TRASHURE
    TRASHURE 5 месяцев назад

    Why aren't we using meatglue for wounds

  • Galey Luu
    Galey Luu 5 месяцев 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 5 месяцев назад

    Molecular Gastonamy: the science of making eggs.

  • Dakila Lozano
    Dakila Lozano 5 месяцев назад

    Shokugeki no souma

  • Kenji Brown
    Kenji Brown 5 месяцев 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 5 месяцев назад

    2:37
    I think I got a new screensaver

  • Emil Sørensen
    Emil Sørensen 5 месяцев 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.

  • Dee B
    Dee B 5 месяцев назад

    Scientific ways of cooking? How about shabu and meth

  • Jim Engström
    Jim Engström 5 месяцев назад

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

  • Wh Khu
    Wh Khu 5 месяцев назад

    I nearly thought they're teaching meth cooking

  • Nyan Kitty
    Nyan Kitty 7 месяцев назад +2

    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 7 месяцев 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 7 месяцев назад

    That thin to fat transition at the end is amazing.

  • sister and brother family for every
    sister and brother family for every 7 месяцев назад

    4:44

  • My Neighbors
    My Neighbors 7 месяцев назад

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

  • Blueish_Dragon
    Blueish_Dragon 7 месяцев назад +1

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

  • Giancarlo Acosta
    Giancarlo Acosta 8 месяцев назад

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

  • calvite100
    calvite100 9 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 9 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 9 месяцев назад

    This is fascinating; however, you speak too fast.

  • Wasabi Pineapple
    Wasabi Pineapple 9 месяцев назад

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

  • Shafiee Khaidzir
    Shafiee Khaidzir 9 месяцев назад

    SODIUM ALGINATE SOUMA USED THIS

  • • LeLNoPhilta
    • LeLNoPhilta 9 месяцев назад

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

  • SFPToyashi
    SFPToyashi 9 месяцев назад +4

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

  • Paramour Monster
    Paramour Monster 10 месяцев назад

    Alice was here >_> damn Nakiri(s)

  • ImpuriTEA ,
    ImpuriTEA , 10 месяцев назад

    so...no meth?

  • Business Burd
    Business Burd 10 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 10 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 10 месяцев назад

    soo can i have pineapple on pizza now

  • Middlist
    Middlist 10 месяцев назад

    home-made chocolate and mashed loquats is the best

  • Ben Miller
    Ben Miller 10 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 10 месяцев назад

    Brainy and good looking, you are a Unicorn .

  • PirateLordOfGalaxy
    PirateLordOfGalaxy 10 месяцев назад

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

  • HelloDarling!
    HelloDarling! 10 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 10 месяцев назад

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

  • ApplepieFTW
    ApplepieFTW 10 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 10 месяцев назад

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

  • tornvideo
    tornvideo 10 месяцев назад

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

  • Angrybirds neyugn
    Angrybirds neyugn 11 месяцев назад

    hott

  • Karin Jyrgenson
    Karin Jyrgenson 11 месяцев назад

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

  • dIRECT0R
    dIRECT0R 11 месяцев назад

    Your blonde highlight is appropriating European culture.

  • PokeMaster22222
    PokeMaster22222 11 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 11 месяцев назад

    YEAH MR WHITE
    YEAH SCIENCE

  • inceptori
    inceptori 11 месяцев назад

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

  • Abiy BattleSpell
    Abiy BattleSpell 11 месяцев назад

    too much effort