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9 Scientific Cooking Techniques

Оценок: 17847 | Просмотров: 786087
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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Текстовые комментарии (860)
ABED WHY (26 дней назад)
How do toxins harm or infect,and what's their immune response
Princess YuBeace (1 месяц назад)
I love white chocolate, and I've always been curious whether I should try caviar (it would be a waste of money if I didn't like it.) This has convinced me to try it out. And when in doubt, I guess I'll... add white chocolate?
Third time Lucky (1 месяц назад)
YOU MUPPETS CLEARLY CAN’T COOK! ALL YOU NEED IS SALT, PEPPER, AND OLIVE OIL!
Kenny Arias (1 месяц назад)
Walter White is that you?
Dee B (1 месяц назад)
Pizza and pineapple
Oscar Finch (1 месяц назад)
Very helpful for a school project.
ĶĮŁĽŔ-X / X-ÇŁÅŇ (2 месяца назад)
Ahh druggs
NeedsMoreBoosters (2 месяца назад)
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 (2 месяца назад)
There’s a liquid nitrogen ice cream shop in my city and it is so delicious ;o;
Susan Chen (2 месяца назад)
Super helpful! Thanks!
El RP (3 месяца назад)
*fairy floss
Naeday (3 месяца назад)
I love this so much some shokugeki no soma ass heston blumenthal ass
_Paws_ (3 месяца назад)
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 (4 месяца назад)
When your realize Willy wonka was a chemist and an astrophysicist
Alex Duffy (4 месяца назад)
This reminds me of Shokugeki no Soma
TaiStar (4 месяца назад)
HOT ICE CREAM!!! Now I have to look that up
ᄑᄋᄑMaybelene (4 месяца назад)
NAKIRI ALICE!!!!!!
Vikasini S (4 месяца назад)
what is the principle behind pressure cooker. how does it increases boiling point of water. how is it possible?
shomolya (4 месяца назад)
This video is more about how to make processed food rather than how to cook. SciShow, you are lame as always.
Spencer Kerr (4 месяца назад)
Food pairing: Chocolate Starfish, and Hotdog Flavored Water.
Michael Charavell (5 месяцев назад)
Wait twirl a handle into the "fu@$ing mess" ?
arudei6209 (5 месяцев назад)
2:35
SMK (5 месяцев назад)
yum, tuna milkshakes
amilcar malave (5 месяцев назад)
never say cooking is science. please
Jason (5 месяцев назад)
Perfect topic for SciShow to cover. Science, weird stuff, and digestible edibles. Yum. Maybe, idk about that food pairing ... idk anything really ...
Latvija Boi (6 месяцев назад)
How do make meth
Scott Finn (6 месяцев назад)
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 (7 месяцев назад)
XD I love that Sodium Alginate spells out Nacho. XD It even sounds like a yummy food.
DCat (7 месяцев назад)
1:01 Should be dependent lol
Le Medic (8 месяцев назад)
I want a *NaCHO*
Rebecca White (8 месяцев назад)
Omg mojito spheres! *drools*
Rani Hulen (8 месяцев назад)
maybe I'm just hungry, but 4:16 NACHO
MystressXOXO (8 месяцев назад)
That was fun to watch! I really want a candy bar now for some reason... 🤤
Venator (8 месяцев назад)
It's actually pretty easy to overcook steak in suis vide, if you cook it too long, or too hot...
Nope No (8 месяцев назад)
And half of these you can't do at home
Ben Riebe (8 месяцев назад)
I thought this video was going to be about cooking drugs
Weeaboo Jones (8 месяцев назад)
Alice's specialty
Richard Lord (8 месяцев назад)
i think im to poor to try any of these methods.
jason partee (8 месяцев назад)
is the thumbnail heroin
Brent May (8 месяцев назад)
No!!!! It's Alchemy!!!!
Chris Duke (9 месяцев назад)
What? You got your peanut butter on my chocolate. No! You got your chocolate in my peanut butter!
Darian Neumayer (9 месяцев 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 (9 месяцев назад)
Na C H O
MrJ5ker (9 месяцев 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 (9 месяцев назад)
Just an fyi, it's a small portion of ketchup to cake ratio lol
Garrett Norris (9 месяцев назад)
I've always wondered what maltodextrin and soy lecithin were and why they were in food. Thanks!
Tha Hippy (9 месяцев назад)
Canadian bacon and pineapple pizza
Reggie Barboza (9 месяцев назад)
First thought: meth
Aidan Worthington (9 месяцев назад)
Do you realize how much you move your hands while you talk? Not a bad thing, just a thing.
David (9 месяцев 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 (9 месяцев назад)
Food loses so much of it's luster when you learn how it's made.
Codebreakerblue (9 месяцев назад)
Nah. Naaaaah. #5 has got to be a joke. NaCHO? Nah.
The incarnation of boredom (9 месяцев назад)
Cellulose: Oh, oh, o, o, oh.
★TheodoroApollo ★ (10 месяцев назад)
tbh mustard on sushi is awesome
42ndSubject (10 месяцев назад)
Pineapple on pizza?
Jatin Shilen (10 месяцев назад)
Foam is gross
Gl do (10 месяцев назад)
cinnamon rolls and ketchup,,,, blue cheese and ginger snaps
Ijul Dzulfadli (10 месяцев назад)
I'm seeking a comment "i dont want to eat chemical things"
shune84 (11 месяцев назад)
sci show, the closest example of when trinity gets helicopter training in the matrix
Fire Bomb (1 год назад)
meat glue turducken?
Erik Jorgensen (1 год 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 (1 год назад)
4:04 "This gives a more even cook" *shows raw meat*...
flibbertygibbet (1 год назад)
7:32- I couldn't eat that it looks like someone spit on the food.
Gabriel Silva (1 год назад)
I'll try the vacuum thing
Cu Chulainn (1 год назад)
When you go to barbecue but they are dropping vacuum-sealed steaks in water with a SciShow apron on
domzdaman373 (1 год назад)
Alice from food wars anyone????
GMD Shockwave (1 год назад)
6:33 uh ok
Geometry dash NeptunexGD (1 год назад)
I got a cooking ad before this video😂
Ahmed A. Ali (1 год назад)
JESSE!!! WE NEED TO COOK!!!
Roman Nasuti (1 год 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 (1 год назад)
These foam sauces in fancy restaurants creepily look like the chef just hocked a loogie onto your food, no thanks!
Freyja Svansdóttir (1 год назад)
White chocolate is just sweetened grease, gross!
Keahn Bruzzi (1 год назад)
6:30 Sounded like Michael swore
Ayenate' Lawson (1 год назад)
Tmi 🤤
Xavier Wells (1 год назад)
caramel and pickles are amazing
Anastasia Majick (1 год назад)
When doing #5 its called molecular gastronomy
Arima Ryuhei (1 год назад)
tfw you find out about spherefication shokugeki no soma before this
shiggity diggity (1 год назад)
0:58 typo - "Dependant" - > dependent
Cameron Polite (1 год назад)
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 год 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 👏🏻
Esperanza Svensson (1 год назад)
I got a mcdonalds ad on this video XD
Lenny Lieks (1 год назад)
Is it bad im focused on the way his hair shakes?
Shelton Ross (1 год назад)
I felt smart just listening.
Cerulean Skigh (1 год назад)
Cooking is science for hungry people.
Musa Bashir (1 год назад)
You should do a video/experiment on food pairing
Woodrow Wiest (1 год назад)
Thanks for the food science tips, I appreciate SciShow. Please a little less dead animals.
The Dark Sword (1 год назад)
Sodium polycorate can form gel when dispersed into water but not for cooking
Liyaqat Ali (1 год назад)
no
D U (1 год 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.
Kbell (1 год назад)
Drinking black colombian coffee while eating raw unsalted walnuts!!! The flavors married together on your tongue are amazing!
ian connell (1 год назад)
Is it just me, or does that flavored foam look kinda like someone just spit on the food?
Creator Nater (1 год назад)
Why aren't we using meatglue for wounds
Galey Luu (1 год 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 (1 год назад)
Molecular Gastonamy: the science of making eggs.
Dakila Lozano (1 год назад)
Shokugeki no souma
Kenji Brown (1 год 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 (1 год назад)
2:37 I think I got a new screensaver
Emil Sørensen (1 год назад)
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 год назад)
Scientific ways of cooking? How about shabu and meth
Jim Engström (1 год назад)
You should not do videos about substances as addictive as food :-)
Jacob Wh Khu (1 год назад)
I nearly thought they're teaching meth cooking

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