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9 Scientific Cooking Techniques

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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?: https://store.dftba.com/products/scishow-apron Hosted by: Michael Aranda ---------- Support SciShow by becoming a patron on Patreon: https://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: http://dftba.com/scishow ---------- Looking for SciShow elsewhere on the internet? Facebook: http://www.facebook.com/scishow Twitter: http://www.twitter.com/scishow Tumblr: http://scishow.tumblr.com Instagram: http://instagram.com/thescishow ---------- Sources: http://thefullapple.com/2016/06/25/the-science-of-food-pairings-why-does-gin-and-tonic-taste-so-good/ http://cst.ufl.edu/taste-vs-flavor-whats-the-difference.html http://www.nature.com/articles/srep00196 http://www.molecularrecipes.com/hydrocolloid-guide/methylcellulose/ http://thecookandthechemist.blogspot.com/2013/02/hot-ice-cream-methylcellulose.html http://www.playingwithfireandwater.com/foodplay/2008/03/methylcellulose.html http://www.scientificamerican.com/article/cryogenic-cooking/ http://food-hacks.wonderhowto.com/news/food-tool-friday-flash-freeze-anything-with-anti-griddle-0159897/ http://www.scientificamerican.com/article/the-science-of-sous-vide/ https://scienceandfooducla.wordpress.com/2016/01/05/the-science-of-sous-vide/ http://www.nytimes.com/2005/08/14/magazine/under-pressure.html http://www.molecularrecipes.com/hydrocolloid-guide/sodium-alginate-alginate-algin/ http://www.molecularrecipes.com/spherification-class/basic-spherification/ http://www.molecularrecipes.com/hydrocolloid-guide/transglutaminase-meat-glue/ https://delishably.com/food-industry/Meat-Glue-What-It-Is-And-What-You-Should-Know http://www.molecularrecipes.com/techniques/converting-high-fat-liquids-powder/ http://sciencemeetsfood.org/magicalmaltodextrin/ http://www.molecularrecipes.com/hydrocolloid-guide/lecithin/ http://drinks.seriouseats.com/2013/07/cocktail-science-foam-eggwhite-gomme-dry-shake-beer-foam-eggwhite-alternatives.html https://theraptorlab.wordpress.com/2013/10/21/the-science-of-cotton-candy/ http://www.portageinc.com/community/pp/cottoncandy.aspx https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551143/
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Text Comments (831)
Fresh Ass Timbs (10 days ago)
How do make meth
Scott Finn (24 days ago)
It isn’t impossible to overcook in a sous vied just takes longer. At the restaurant I work at we forgot about chicken that was being sous vied and it was dry as a bone.
Genisay (1 month ago)
XD I love that Sodium Alginate spells out Nacho. XD It even sounds like a yummy food.
DCat (1 month ago)
1:01 Should be dependent lol
Le Medic (2 months ago)
I want a *NaCHO*
Rebecca White (2 months ago)
Omg mojito spheres! *drools*
Rani Hulen (2 months ago)
maybe I'm just hungry, but 4:16 NACHO
MystressXOXO (2 months ago)
That was fun to watch! I really want a candy bar now for some reason... 🤤
Venator (2 months ago)
It's actually pretty easy to overcook steak in suis vide, if you cook it too long, or too hot...
Nope No (2 months ago)
And half of these you can't do at home
Ben Riebe (2 months ago)
I thought this video was going to be about cooking drugs
Weeaboo Jones (2 months ago)
Alice's specialty
Richard Lord (2 months ago)
i think im to poor to try any of these methods.
jason partee (3 months ago)
is the thumbnail heroin
Brent May (3 months ago)
No!!!! It's Alchemy!!!!
Chris Duke (3 months ago)
What? You got your peanut butter on my chocolate. No! You got your chocolate in my peanut butter!
Darian Neumayer (3 months ago)
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 (3 months ago)
Na C H O
MrJ5ker (3 months ago)
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 (3 months ago)
Just an fyi, it's a small portion of ketchup to cake ratio lol
Garrett Norris (3 months ago)
I've always wondered what maltodextrin and soy lecithin were and why they were in food. Thanks!
Tha Hippy (3 months ago)
Canadian bacon and pineapple pizza
Reggie Barboza (3 months ago)
First thought: meth
Aidan Worthington (3 months ago)
Do you realize how much you move your hands while you talk? Not a bad thing, just a thing.
David (3 months ago)
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 (4 months ago)
Food loses so much of it's luster when you learn how it's made.
Codebreakerblue (4 months ago)
Nah. Naaaaah. #5 has got to be a joke. NaCHO? Nah.
Cellulose: Oh, oh, o, o, oh.
liquid ice cuboids (4 months ago)
tbh mustard on sushi is awesome
42ndSubject (4 months ago)
Pineapple on pizza?
Jatin Shilen (4 months ago)
Foam is gross
Gl do (4 months ago)
cinnamon rolls and ketchup,,,, blue cheese and ginger snaps
Ijul Dzulfadli (5 months ago)
I'm seeking a comment "i dont want to eat chemical things"
shune84 (5 months ago)
sci show, the closest example of when trinity gets helicopter training in the matrix
Fire Bomb (6 months ago)
meat glue turducken?
Erik Jorgensen (6 months ago)
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 (6 months ago)
4:04 "This gives a more even cook" *shows raw meat*...
flibbertygibbet (6 months ago)
7:32- I couldn't eat that it looks like someone spit on the food.
Gabriel Silva (6 months ago)
I'll try the vacuum thing
IM COMMIN FOR YOU LADDIE (6 months ago)
When you go to barbecue but they are dropping vacuum-sealed steaks in water with a SciShow apron on
domzdaman373 (7 months ago)
Alice from food wars anyone????
GMD Shockwave (7 months ago)
6:33 uh ok
Geometry dash NeptunexGD (7 months ago)
I got a cooking ad before this video😂
2Bach Da Gangsta (7 months ago)
JESSE!!! WE NEED TO COOK!!!
Roman Nasuti (7 months ago)
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 (7 months ago)
These foam sauces in fancy restaurants creepily look like the chef just hocked a loogie onto your food, no thanks!
Freyja Svansdóttir (7 months ago)
White chocolate is just sweetened grease, gross!
Keahn Bruzzi (7 months ago)
6:30 Sounded like Michael swore
betoen (7 months ago)
10. Microwave soups.
Ayenate' Lawson (7 months ago)
Tmi 🤤
Xavier Wells (7 months ago)
caramel and pickles are amazing
Anastasia Majick (7 months ago)
When doing #5 its called molecular gastronomy
Arima Ryuhei (7 months ago)
tfw you find out about spherefication shokugeki no soma before this
shiggity diggity (7 months ago)
0:58 typo - "Dependant" - > dependent
Cameron Polite (8 months ago)
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 (8 months ago)
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 (8 months ago)
I got a mcdonalds ad on this video XD
Persian Emissary (8 months ago)
Tuna melt... cold mayo tuna in grilled cheese sandwich
Lenny Lieks (8 months ago)
Is it bad im focused on the way his hair shakes?
Shelton Ross (8 months ago)
I felt smart just listening.
Cerulean Skigh (8 months ago)
Cooking is science for hungry people.
Musa Bashir (8 months ago)
You should do a video/experiment on food pairing
Woodrow Wiest (8 months ago)
Thanks for the food science tips, I appreciate SciShow. Please a little less dead animals.
The Dark Sword (8 months ago)
Sodium polycorate can form gel when dispersed into water but not for cooking
Liyaqat Ali (8 months ago)
no
D U (8 months ago)
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 (8 months ago)
Drinking black colombian coffee while eating raw unsalted walnuts!!! The flavors married together on your tongue are amazing!
ian connell (8 months ago)
Is it just me, or does that flavored foam look kinda like someone just spit on the food?
Creator Nater (8 months ago)
Why aren't we using meatglue for wounds
Galey Luu (8 months ago)
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 (8 months ago)
Molecular Gastonamy: the science of making eggs.
Dakila Lozano (8 months ago)
Shokugeki no souma
Kenji Brown (8 months ago)
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 (8 months ago)
2:37 I think I got a new screensaver
Emil Sørensen (8 months ago)
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 (8 months ago)
Scientific ways of cooking? How about shabu and meth
Jim Engström (8 months ago)
You should not do videos about substances as addictive as food :-)
Wh Khu (8 months ago)
I nearly thought they're teaching meth cooking
Nyan Kitty (9 months ago)
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.
Kari (7 days ago)
Nyan Kitty That doesn't make the meat glue bad as much as the practice itself. Meat glue can be useful.
Vanny ARTS (10 months ago)
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 (10 months ago)
That thin to fat transition at the end is amazing.
4:44
My Neighbors (10 months ago)
yeah i heard you can make food almost %98 more pure, it will turn blue though
Blueish_Dragon (10 months ago)
I dont know why, but i think chocolate ice cream and buttersnap pretzels are great.
Giancarlo Acosta (10 months ago)
I want to study this so bad, I can't wait
calvite100 (1 year ago)
remember there was this fat dude in hells kitchen which combined white chocolate and caviar. that guy knows his science! kappa
Melissa Lauder (1 year ago)
This is fascinating; however, you speak too fast.
Wasabi Pineapple (1 year ago)
6:32 twirl a stick into the fuckin mess, and you get cotton candy.
Shafiee Khaidzir (1 year ago)
SODIUM ALGINATE SOUMA USED THIS
• LeLNoPhilta (1 year ago)
I couldn't find meat noodles after I watched the video :(
SFPToyashi (1 year ago)
60 revolutions per second? wow, almost like Russian History.
CAPTAIN CRUNCH (7 months ago)
XD
Paramour Monster (1 year ago)
Alice was here >_> damn Nakiri(s)
Plum (1 year ago)
so...no meth?
Business Burd (1 year ago)
cheese, yogurt and pepperoni. i ate that as a kid, and sometimes now. now science might prove my childhood tastes!
Yushan Cong (1 year ago)
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 (1 year ago)
soo can i have pineapple on pizza now
Middlist (1 year ago)
home-made chocolate and mashed loquats is the best
Ben Miller (1 year ago)
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 (1 year ago)
Brainy and good looking, you are a Unicorn .
PirateLordOfGalaxy (1 year ago)
Molecular geometry doesn't matter if it's FUCKIN RAWWWRR. FOK OFF!
HelloDarling! (1 year ago)
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

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