9 Scientific Cooking Techniques

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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Длительность: 8:47
Комментарии: 780

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Автор SFPToyashi ( назад)
60 revolutions per second?
wow, almost like Russian History.

Автор Paramour Monster ( назад)
Alice was here >_> damn Nakiri(s)

Автор ImpuriTEA , ( назад)
so...no meth?

Автор Business Burd ( назад)
cheese, yogurt and pepperoni. i ate that as a kid, and sometimes now. now science might prove my childhood tastes!

Автор Yushan Cong ( 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)

Автор waie wazini ( назад)
soo can i have pineapple on pizza now

Автор Middlist ( назад)
home-made chocolate and mashed loquats is the best

Автор Ben Miller ( 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.

Автор Morgan Olfursson ( назад)
Brainy and good looking, you are a Unicorn .

Автор PirateLordOfGalaxy ( назад)
Molecular geometry doesn't matter if it's FUCKIN RAWWWRR. FOK OFF!

Автор HelloDarling! ( 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

Автор lozoft9 ( назад)
This video has some kind of combed reverb on the audio. It's really distracting.

Автор ApplepieFTW ( 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?

Автор Darkwind2805 ( назад)
8:11 Remember what happened to the last guy who thought that? He was right. And he died.

Автор tornvideo ( назад)
7:49 - "Air" though composed of gasses, is not a gas unto itself.

Автор LiveLife Random ( назад)
Alice! haha anyone who watched SNS knows her lol love her by the way

Автор Angrybirds neyugn ( назад)

Автор Karin Jyrgenson ( назад)
nothing healthy and vegan.. never mind. moving on..

Автор dIRECT0R ( назад)
Your blonde highlight is appropriating European culture.

Автор PokeMaster22222 ( 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?

Автор Garga ( назад)

Автор inceptori ( назад)
7:00 ... sooo.... just use soap?

Автор Abiy BattleSpell ( назад)
too much effort

Автор aLime404 ( 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?

Автор Dent on Deck Gaming ( назад)
I like to drink me some balls

Автор Vinzent Slot ( назад)
Sounds good to me

Автор Marjon Chua ( назад)
Alice Nakiri brought me here! :)) #ShokugekiNoSoma

Автор Frenchie The Fry ( назад)
*watches cotton candy part*
Me: STOP ABUSING THE SUGAR! I'm never eating cotton candy again ;-;

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

Автор La-ti-do ( назад)

Автор Kitti McConnell ( назад)
Maltodextrin Molecules would be a great name for a techno band

Автор The_REAL_DOGE Very wow ( назад)
Is this the video on how to cook meth

Автор SilverTalon:F ( назад)
so cool

Автор Munjee Syed ( назад)
great ad integration

Автор Munjee Syed ( назад)
nitrogen berrys

Автор Mark The Gr8 ( назад)
When you turn to SciShow for cooking tips..... :)

Автор Sarah Rmili ( назад)
Am I the only one that doesn't like peanut butter and jelly sandwiches

Автор Jessica Ericksen ( 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.

Автор Stephen Bartelmann ( назад)
so.. meat glue is wont u wont to eat??

Автор Retro .Spekta ( назад)
Flavored foam looks like the chef spat on the food?!

Автор George Smith ( назад)
I say my good man, why is that caviar on a metal spoon?
One should always avoid metal utensils with caviar!

Автор Christopher Day ( 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*

Автор Caroline Green ( назад)
cooking is an art, I agree. http://www.creativebiomart.net/

Автор Julia Lerner ( назад)
Is there any info on how the human body responds to these substances and processing techniques?

Автор Cruznick06 ( назад)
I used spherification in a cullinary competition about five years ago. Made little cakes that looked like sushi.

Автор Kalebfenoir ( 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.

Автор Colin MacLaughlanWeir ( назад)
A dark Art

Автор Ashley McKee ( назад)
Itd be cool if one could make cotton candy out of something healthier than sugar. Kale cotton candy, anyone?

Автор Garett Mcafee ( назад)
factoid liquid nitrogen is 77° Kelvin another factoid I'm 14

Автор Alec Dziuk ( назад)
Someone should try to make an edible foam with helium so you would have floating food.

Автор will jim ( назад)
Hi SciShow team.
I love your show. Wondered if you could help me understand what's going on. I'm currently regenerating the water softener at work for the dishwasher. Adding loads of salt to the tank which contains some sort of honeycombe resin and the letting the water pass through with all the salt. Seems mighty wasteful but I'm sure there's a reason. I know there are several different types of water softener. Please explain soft and hard water. I want to get it.

Автор Video King ( назад)
N C H O = Nacho
6 7 0

Автор athanatic ( назад)
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!

Автор Samuel Paulini ( назад)
Well, the transglutaminase is harmful not only because of illegal practice of some Chinese or other shops gluing pieces of meat likely containing some amount of bacteria on their surface but also because of pathogenic effects likely cancerous. To list a study: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4633903/

Автор Samuel ( назад)
this is so cool i was just learning about analytical techniques!

Автор Frosty TheLion ( назад)
i learned like 34 words in this video

Автор Mitchell Hall ( назад)
Shokugeki no Soma

Автор twitchunlimited ( назад)
Zinc trisodium, aspartate, Sorbitol and bisulfate, Oxide beta carotene, Lactic acid, carob bean, Grade A milk emulsified, Malto-dextrine alkalide, Silicon deoxylite, Lots of sugar...

Автор Great Value Bleach ( назад)
no, you shouldn't

Автор charlietuba ( назад)
Sin against nature: pineapple on pizza.

Автор Oumi Oumaima ( назад)
do an episode about Synesthesia please

Автор Sarah Skyler Bucu ( назад)
i fry chicken without oil... i use bit of water and let the fat out. the chicken is salted, so there would be caramelization. but caramel is carcinogenic so...

Автор ihartevil ( назад)
thx for this awesomely ha bisky vid i loved this a lot michael you are so kickassic

Автор Shinmiri ( назад)
Food Wars/Shokugeki no Souma just comes into mind.

Автор Paul Peterson ( назад)
Cooking IS an art. BAKING is a science.

Автор Chevy Williams ( назад)
Am I the only one who thought he said ''fucking mess" @ 6:30 ? lol and had to re-watch like 3 times to see he said fluffy mess/ness.
. Still not even sure xD

Автор Chuck Sta. Maria ( назад)
*Sodium Alginate*
Shokugeki no Soma

Автор Ahrujan ( назад)
what even is you hair lmfao

Автор Necrikus ( назад)
Sorcery in your kitchen? It's more likely than you think.

Автор Jørgen Christensen ( назад)
You are awesome. Really awesome.

Автор AGuyNamedSmith ( назад)
Is it just me or did it sound like he said "throw a stick into the fucking mess"?

Автор Sahil Haridas ( назад)
I just finished grade 10 this year and I'm so glad coz I understand most of this

Автор SoundsUzed ( назад)
He is finally blinking!!!

Автор FaynaMadrid ( назад)
2:34 no, YOU're hot!

Автор Knight Commander CYP ( назад)
Caviar and chocolate? :/ that is disgusting..

Автор Hedgehog ( назад)
white chocolate and caviar??

Автор Tori R. ( назад)
Why do we have earwax?

Автор Cameron Law ( назад)
"Twirl a stick into the fucking mess, and you get cotton candy"

Автор David Hughes ( назад)
Two words: bacon foam.

Автор Tranx #1 ( назад)
hi guys i am really intreasted in scienece i have on question please tell how did dinosauras diaspper

Автор Harpo Django Rose ( назад)
I made fish-sticks, but I fell asleep and they baked for four hours.

Автор Camden T. Meyer ( назад)

Автор Alinosu67890 ( назад)
But chocolate doesn't smell like anything.

Автор DivideByZero ( назад)
I knew a lot of this because of shokugeki no soma

Автор future emperor of the galaxy ( назад)
When will you finally release a SciShow book?

Автор hehe eks dee ( назад)
Vanilla ice cream+french fries

Автор A.J. S. ( назад)
#9...So that is probably why soy lecithin is reported to potentiate edible cannabis, because it makes the cannabinoids more likely to be water soluble instead of strictly fat soluble...very interesting.

Автор annoyed chef ( назад)
used most of those methods at work. even not so fancy restaurants today use them.

Автор Ruvin Eric Perez ( назад)
as a cook, I really appreciate your back to back videos with food Science. cheers :)

Автор Kali Takumi ( назад)

Автор Georgette Williams ( назад)
Talk science to me...

Автор Kyle Micallef ( назад)
Less animal corpses next time please.

Автор Unshippedtundra ( назад)
At 4:20 the food compounds spell out NaCHO

Автор iX cel ( назад)
Or if it is suddenly removed for some reason, what would happen?

Автор iX cel ( назад)
What is under the sand?Like if we removed all of the sand from all of the deserts? What would it look like?

Автор Delfo Andres Diaz Gonzalez ( назад)
Someone else noticed that sodium alginate is "NaCHO"?

Автор Kason Wayne ( назад)
I like his voice

Автор DarkShadows713 ( назад)
But how does Dippin Dots work

Автор Joren Carlson ( назад)
What's the difference between the different types of gas you can get at the pump? Is there any actual advantage to buying the more expensive gas?

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