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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 (854)
Ahh druggs
NeedsMoreBoosters (6 days ago)
Just add a strong acid or base to anything organic. It'll be cooked in no time. And so will your GI tract!
Bryn Francis (19 days ago)
There’s a liquid nitrogen ice cream shop in my city and it is so delicious ;o;
Susan Chen (30 days ago)
Super helpful! Thanks!
El RP (1 month ago)
*fairy floss
Naeday (1 month ago)
I love this so much some shokugeki no soma ass heston blumenthal ass
_Paws_ (1 month ago)
4:16 Sodium alginate; since it comes from seaweed (like agar agar) some spherification makes a substitute jelly mixture out of other ingredients. 5:10 And now _heme_ is popular too.
Grace Hampton (2 months ago)
When your realize Willy wonka was a chemist and an astrophysicist
Alex Duffy (2 months ago)
This reminds me of Shokugeki no Soma
TaiStar (2 months ago)
HOT ICE CREAM!!! Now I have to look that up
ᄑᄋᄑMaybelene (2 months ago)
NAKIRI ALICE!!!!!!
Vikasini S (2 months ago)
what is the principle behind pressure cooker. how does it increases boiling point of water. how is it possible?
shomolya (2 months ago)
This video is more about how to make processed food rather than how to cook. SciShow, you are lame as always.
Spencer Kerr (3 months ago)
Food pairing: Chocolate Starfish, and Hotdog Flavored Water.
Michael Charavell (3 months ago)
Wait twirl a handle into the "fu@$ing mess" ?
arudei6209 (3 months ago)
2:35
SMK (3 months ago)
yum, tuna milkshakes
amilcar malave (3 months ago)
never say cooking is science. please
Jason (3 months ago)
Perfect topic for SciShow to cover. Science, weird stuff, and digestible edibles. Yum. Maybe, idk about that food pairing ... idk anything really ...
Whom here is a Cuck (4 months ago)
How do make meth
Scott Finn (4 months 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 (5 months ago)
XD I love that Sodium Alginate spells out Nacho. XD It even sounds like a yummy food.
DCat (5 months ago)
1:01 Should be dependent lol
Le Medic (6 months ago)
I want a *NaCHO*
Rebecca White (6 months ago)
Omg mojito spheres! *drools*
Rani Hulen (6 months ago)
maybe I'm just hungry, but 4:16 NACHO
MystressXOXO (6 months ago)
That was fun to watch! I really want a candy bar now for some reason... 🤤
Venator (6 months ago)
It's actually pretty easy to overcook steak in suis vide, if you cook it too long, or too hot...
Nope No (6 months ago)
And half of these you can't do at home
Ben Riebe (6 months ago)
I thought this video was going to be about cooking drugs
Weeaboo Jones (6 months ago)
Alice's specialty
Richard Lord (6 months ago)
i think im to poor to try any of these methods.
jason partee (7 months ago)
is the thumbnail heroin
Brent May (7 months ago)
No!!!! It's Alchemy!!!!
Chris Duke (7 months ago)
What? You got your peanut butter on my chocolate. No! You got your chocolate in my peanut butter!
Darian Neumayer (7 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 (7 months ago)
Na C H O
MrJ5ker (7 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 (7 months ago)
Just an fyi, it's a small portion of ketchup to cake ratio lol
Garrett Norris (7 months ago)
I've always wondered what maltodextrin and soy lecithin were and why they were in food. Thanks!
Tha Hippy (7 months ago)
Canadian bacon and pineapple pizza
Reggie Barboza (7 months ago)
First thought: meth
Aidan Worthington (7 months ago)
Do you realize how much you move your hands while you talk? Not a bad thing, just a thing.
David (7 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 (8 months ago)
Food loses so much of it's luster when you learn how it's made.
Codebreakerblue (8 months ago)
Nah. Naaaaah. #5 has got to be a joke. NaCHO? Nah.
Cellulose: Oh, oh, o, o, oh.
★TheodoroApollo ★ (8 months ago)
tbh mustard on sushi is awesome
42ndSubject (8 months ago)
Pineapple on pizza?
Jatin Shilen (8 months ago)
Foam is gross
Gl do (8 months ago)
cinnamon rolls and ketchup,,,, blue cheese and ginger snaps
Ijul Dzulfadli (9 months ago)
I'm seeking a comment "i dont want to eat chemical things"
shune84 (9 months ago)
sci show, the closest example of when trinity gets helicopter training in the matrix
Fire Bomb (10 months ago)
meat glue turducken?
Erik Jorgensen (10 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 (10 months ago)
4:04 "This gives a more even cook" *shows raw meat*...
flibbertygibbet (10 months ago)
7:32- I couldn't eat that it looks like someone spit on the food.
Gabriel Silva (10 months ago)
I'll try the vacuum thing
Cu Chulainn (10 months ago)
When you go to barbecue but they are dropping vacuum-sealed steaks in water with a SciShow apron on
domzdaman373 (11 months ago)
Alice from food wars anyone????
GMD Shockwave (11 months ago)
6:33 uh ok
Geometry dash NeptunexGD (11 months ago)
I got a cooking ad before this video😂
2Bach Da Gangsta (11 months ago)
JESSE!!! WE NEED TO COOK!!!
Roman Nasuti (11 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 (11 months ago)
These foam sauces in fancy restaurants creepily look like the chef just hocked a loogie onto your food, no thanks!
Freyja Svansdóttir (11 months ago)
White chocolate is just sweetened grease, gross!
Keahn Bruzzi (11 months ago)
6:30 Sounded like Michael swore
betoen (11 months ago)
10. Microwave soups.
Ayenate' Lawson (11 months ago)
Tmi 🤤
Xavier Wells (11 months ago)
caramel and pickles are amazing
Anastasia Majick (11 months ago)
When doing #5 its called molecular gastronomy
Arima Ryuhei (11 months ago)
tfw you find out about spherefication shokugeki no soma before this
shiggity diggity (11 months ago)
0:58 typo - "Dependant" - > dependent
Cameron Polite (11 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 (1 year 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 (1 year ago)
I got a mcdonalds ad on this video XD
Persian Emissary (1 year ago)
Tuna melt... cold mayo tuna in grilled cheese sandwich
Lenny Lieks (1 year ago)
Is it bad im focused on the way his hair shakes?
Shelton Ross (1 year ago)
I felt smart just listening.
Cerulean Skigh (1 year ago)
Cooking is science for hungry people.
Musa Bashir (1 year ago)
You should do a video/experiment on food pairing
Woodrow Wiest (1 year ago)
Thanks for the food science tips, I appreciate SciShow. Please a little less dead animals.
The Dark Sword (1 year ago)
Sodium polycorate can form gel when dispersed into water but not for cooking
Liyaqat Ali (1 year ago)
no
D U (1 year 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 (1 year ago)
Drinking black colombian coffee while eating raw unsalted walnuts!!! The flavors married together on your tongue are amazing!
ian connell (1 year ago)
Is it just me, or does that flavored foam look kinda like someone just spit on the food?
Creator Nater (1 year ago)
Why aren't we using meatglue for wounds
Galey Luu (1 year 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 (1 year ago)
Molecular Gastonamy: the science of making eggs.
Dakila Lozano (1 year ago)
Shokugeki no souma
Kenji Brown (1 year 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 (1 year ago)
2:37 I think I got a new screensaver
Emil Sørensen (1 year 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 (1 year ago)
Scientific ways of cooking? How about shabu and meth
Jim Engström (1 year ago)
You should not do videos about substances as addictive as food :-)
Jacob Wh Khu (1 year ago)
I nearly thought they're teaching meth cooking
Nyan Kitty (1 year 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 (4 months ago)
Nyan Kitty That doesn't make the meat glue bad as much as the practice itself. Meat glue can be useful.
Vanny ARTS (1 year 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 (1 year ago)
That thin to fat transition at the end is amazing.
4:44

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