9 Scientific Cooking Techniques

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  • 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.
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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/

Комментарии • 828

  • Genisay
    Genisay 24 дня назад

    XD I love that Sodium Alginate spells out Nacho. XD It even sounds like a yummy food.

  • DCat
    DCat 25 дней назад

    1:01 Should be dependent lol

  • Platinum GT
    Platinum GT Месяц назад

    I want a
    *NaCHO*

  • Rebecca White
    Rebecca White Месяц назад

    Omg mojito spheres! *drools*

  • Rani Hulen
    Rani Hulen Месяц назад

    maybe I'm just hungry, but 4:16 NACHO

  • MystressXOXO
    MystressXOXO Месяц назад

    That was fun to watch! I really want a candy bar now for some reason... 🤤

  • Venator
    Venator Месяц назад

    It's actually pretty easy to overcook steak in suis vide, if you cook it too long, or too hot...

  • Nope No
    Nope No Месяц назад

    And half of these you can't do at home

  • Ben Riebe
    Ben Riebe Месяц назад

    I thought this video was going to be about cooking drugs

  • Weeaboo Jones
    Weeaboo Jones Месяц назад

    Alice's specialty

  • Richard Lord
    Richard Lord 2 месяца назад

    i think im to poor to try any of these methods.

  • jason partee
    jason partee 2 месяца назад

    is the thumbnail heroin

  • Brent May
    Brent May 2 месяца назад

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

  • Chris Duke
    Chris Duke 2 месяца назад

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

  • Darian Neumayer
    Darian Neumayer 2 месяца назад +1

    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 2 месяца назад

    Na C H O

  • MrJ5ker
    MrJ5ker 2 месяца 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 2 месяца назад

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

  • Garrett Norris
    Garrett Norris 2 месяца назад

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

  • Tha Hippy
    Tha Hippy 2 месяца назад

    Canadian bacon and pineapple pizza

  • Reggie Barboza
    Reggie Barboza 2 месяца назад

    First thought: meth

  • Aidan Worthington
    Aidan Worthington 3 месяца назад

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

  • David
    David 3 месяца 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 3 месяца назад

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

  • Codebreakerblue
    Codebreakerblue 3 месяца назад

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

  • The incarnation of boredom
    The incarnation of boredom 3 месяца назад

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

  • liquid ice cuboids
    liquid ice cuboids 3 месяца назад

    tbh mustard on sushi is awesome

  • 42ndSubject
    42ndSubject 3 месяца назад +1

    Pineapple on pizza?

  • Jatin Shilen
    Jatin Shilen 3 месяца назад

    Foam is gross

  • Gl do
    Gl do 4 месяца назад

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

  • Ijul Dzulfadli
    Ijul Dzulfadli 4 месяца назад

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

  • shune84
    shune84 5 месяцев назад

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

  • Fire Bomb
    Fire Bomb 5 месяцев назад

    meat glue turducken?

  • Erik Jorgensen
    Erik Jorgensen 5 месяцев 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 5 месяцев назад

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

  • flibbertygibbet
    flibbertygibbet 5 месяцев назад

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

  • Gabriel Silva
    Gabriel Silva 5 месяцев назад

    I'll try the vacuum thing

  • IM COMMIN FOR YOU LADDIE
    IM COMMIN FOR YOU LADDIE 6 месяцев назад

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

  • domzdaman373
    domzdaman373 6 месяцев назад

    Alice from food wars anyone????

  • GMD Shockwave
    GMD Shockwave 6 месяцев назад

    6:33 uh ok

  • Geometry dash NeptunexGD
    Geometry dash NeptunexGD 6 месяцев назад

    I got a cooking ad before this video😂

  • 2Bach Da Gangsta
    2Bach Da Gangsta 6 месяцев назад

    JESSE!!! WE NEED TO COOK!!!

  • Roman Nasuti
    Roman Nasuti 6 месяцев 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 6 месяцев 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 6 месяцев назад

    White chocolate is just sweetened grease, gross!

  • Keahn Bruzzi
    Keahn Bruzzi 6 месяцев назад

    6:30 Sounded like Michael swore

  • betoen
    betoen 6 месяцев назад

    10. Microwave soups.

  • Ayenate' Lawson
    Ayenate' Lawson 6 месяцев назад

    Tmi 🤤

  • Xavier Wells
    Xavier Wells 6 месяцев назад

    caramel and pickles are amazing

  • Anastasia Majick
    Anastasia Majick 6 месяцев назад

    When doing #5 its called molecular gastronomy

  • Arima Ryuhei
    Arima Ryuhei 6 месяцев назад

    tfw you find out about spherefication shokugeki no soma before this

  • shiggity diggity
    shiggity diggity 7 месяцев назад +1

    0:58 typo - "Dependant" - > dependent

  • Cameron Polite
    Cameron Polite 7 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 7 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 7 месяцев назад

    I got a mcdonalds ad on this video XD

  • Persian Emissary
    Persian Emissary 7 месяцев назад

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

  • Lenny Lieks
    Lenny Lieks 7 месяцев назад

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

  • Shelton Ross
    Shelton Ross 7 месяцев назад

    I felt smart just listening.

  • Cerulean Skigh
    Cerulean Skigh 7 месяцев назад

    Cooking is science for hungry people.

  • Musa Bashir
    Musa Bashir 7 месяцев назад

    You should do a video/experiment on food pairing

  • Woodrow Wiest
    Woodrow Wiest 7 месяцев назад

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

  • The Dark Sword
    The Dark Sword 7 месяцев назад

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

  • Liyaqat Ali
    Liyaqat Ali 7 месяцев назад

    no

  • D U
    D U 7 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.

  • E. Kelbell
    E. Kelbell 7 месяцев назад

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

  • ian connell
    ian connell 7 месяцев назад

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

  • Creator Nater
    Creator Nater 7 месяцев назад

    Why aren't we using meatglue for wounds

  • Galey Luu
    Galey Luu 7 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 7 месяцев назад

    Molecular Gastonamy: the science of making eggs.

  • Dakila Lozano
    Dakila Lozano 7 месяцев назад

    Shokugeki no souma

  • Kenji Brown
    Kenji Brown 7 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 7 месяцев назад

    2:37
    I think I got a new screensaver

  • Emil Sørensen
    Emil Sørensen 7 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 7 месяцев назад

    Scientific ways of cooking? How about shabu and meth

  • Jim Engström
    Jim Engström 7 месяцев назад

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

  • Wh Khu
    Wh Khu 7 месяцев назад

    I nearly thought they're teaching meth cooking

  • Nyan Kitty
    Nyan Kitty 9 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 9 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 9 месяцев назад

    That thin to fat transition at the end is amazing.

  • sister and brother family for every
    sister and brother family for every 9 месяцев назад

    4:44

  • My Neighbors
    My Neighbors 9 месяцев назад

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

  • Blueish_Dragon
    Blueish_Dragon 9 месяцев назад +1

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

  • Giancarlo Acosta
    Giancarlo Acosta 10 месяцев назад

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

  • calvite100
    calvite100 11 месяцев назад +2

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

    kappa

  • Melissa Lauder
    Melissa Lauder 11 месяцев назад

    This is fascinating; however, you speak too fast.

  • Wasabi Pineapple
    Wasabi Pineapple 11 месяцев назад

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

  • Shafiee Khaidzir
    Shafiee Khaidzir 11 месяцев назад

    SODIUM ALGINATE SOUMA USED THIS

  • • LeLNoPhilta
    • LeLNoPhilta 11 месяцев назад

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

  • SFPToyashi
    SFPToyashi Год назад +5

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

  • Paramour Monster
    Paramour Monster Год назад

    Alice was here >_> damn Nakiri(s)

  • Plum
    Plum Год назад

    so...no meth?

  • Business Burd
    Business Burd Год 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 Год 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 Год назад

    soo can i have pineapple on pizza now

  • Middlist
    Middlist Год назад

    home-made chocolate and mashed loquats is the best

  • Ben Miller
    Ben Miller Год 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 Год назад

    Brainy and good looking, you are a Unicorn .

  • PirateLordOfGalaxy
    PirateLordOfGalaxy Год назад

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

  • HelloDarling!
    HelloDarling! Год 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 Год назад

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

  • ApplepieFTW
    ApplepieFTW Год 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?