9 Scientific Cooking Techniques

  • Added:  9 months ago
  • 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/
  • EducationEducation
  • Runtime: 8:47
  • SciShow  science  Hank  Green  education  learn  michael aranda  aranda  molecular gastronomy  foodpairing  pairing  cooking  food  chemistry  physics  flavor  taste  cheese  ice cream  cotton candy  dessert  chocolate  cellulose  liquid nitrogen  sous vide  gel  seaweed  meat  sugar  foam  soy  kitchen  eating  gastronomy  

Comments: 800

  • Nyan Kitty
    Nyan Kitty 29 days 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.

  • Vanny ARTS
    Vanny ARTS Month 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
    Will Lastnameguy Month ago

    That thin to fat transition at the end is amazing.

  • Weedem BOISSS
    Weedem BOISSS Month ago

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

  • Blueish_Dragon
    Blueish_Dragon Month ago +1

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

  • Giancarlo Acosta
    Giancarlo Acosta Month ago

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

  • Roby Ramos-Lugo
    Roby Ramos-Lugo 2 months ago

    I wondered how they make this melon caviar... *A chef breaks in* It's called.... cue the echo.... MOLECULAR GASTRONOMY!!!

  • calvite100
    calvite100 3 months ago

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


    kappa

  • Laura Anderson
    Laura Anderson 3 months ago

    Yuck! first time I watched this, he said 'spherified mint mojito" but what I heard was "spherified monkey toes"!

  • Melissa Lauder
    Melissa Lauder 3 months ago

    This is fascinating; however, you speak too fast.

  • Wasabi Pineapple
    Wasabi Pineapple 3 months ago

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

  • Shafiee Khaidzir
    Shafiee Khaidzir 3 months ago

    SODIUM ALGINATE SOUMA USED THIS

  • • LeLNoPhilta
    • LeLNoPhilta 3 months ago

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

  • SFPToyashi
    SFPToyashi 3 months ago

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

  • Paramour Monster
    Paramour Monster 3 months ago

    Alice was here >_> damn Nakiri(s)

  • ImpuriTEA ,
    ImpuriTEA , 3 months ago

    so...no meth?

  • Business Burd
    Business Burd 3 months ago

    cheese, yogurt and pepperoni. i ate that as a kid, and sometimes now. now science might prove my childhood tastes!

  • Yushan Cong
    Yushan Cong 3 months 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
    waie wazini 4 months ago

    soo can i have pineapple on pizza now

  • Middlist
    Middlist 4 months ago

    home-made chocolate and mashed loquats is the best

  • Ben Miller
    Ben Miller 4 months 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
    Morgan Olfursson 4 months ago

    Brainy and good looking, you are a Unicorn .

  • PirateLordOfGalaxy
    PirateLordOfGalaxy 4 months ago

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

  • HelloDarling!
    HelloDarling! 4 months 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

  • lozoft9
    lozoft9 4 months ago

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

  • ApplepieFTW
    ApplepieFTW 4 months ago

    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?

  • Darkwind2805
    Darkwind2805 4 months ago

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

  • tornvideo
    tornvideo 4 months ago

    7:49 - "Air" though composed of gasses, is not a gas unto itself.

  • LiveLife Random
    LiveLife Random 5 months ago

    Alice! haha anyone who watched SNS knows her lol love her by the way

  • Angrybirds neyugn
    Angrybirds neyugn 5 months ago

    hott

  • Karin Jyrgenson
    Karin Jyrgenson 5 months ago

    nothing healthy and vegan.. never mind. moving on..

  • dIRECT0R
    dIRECT0R 5 months ago

    Your blonde highlight is appropriating European culture.

  • PokeMaster22222
    PokeMaster22222 5 months ago

    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?

  • Garga
    Garga 5 months ago

    YEAH MR WHITE
    YEAH SCIENCE

  • inceptori
    inceptori 5 months ago

    7:00 ... sooo.... just use soap?

  • Abiy BattleSpell
    Abiy BattleSpell 5 months ago

    too much effort

  • aLime404
    aLime404 6 months ago

    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?

  • Dent on Deck Gaming
    Dent on Deck Gaming 6 months ago

    I like to drink me some balls

  • Vinzent Slot
    Vinzent Slot 6 months ago

    Sounds good to me

  • Marjon Chua
    Marjon Chua 6 months ago

    Alice Nakiri brought me here! :)) #ShokugekiNoSoma

  • Frenchie The Fry
    Frenchie The Fry 6 months ago

    *watches cotton candy part*
    Me: STOP ABUSING THE SUGAR! I'm never eating cotton candy again ;-;

  • Patrick Chen
    Patrick Chen 6 months ago

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

  • La-ti-do
    La-ti-do 7 months ago

    WHAT ... THE ... ACTUAL... FUCK!!
    THIS VIDEO HAS CHANGED MY LIFE.

  • Kitti McConnell
    Kitti McConnell 7 months ago

    Maltodextrin Molecules would be a great name for a techno band

  • The_REAL_DOGE Very wow
    The_REAL_DOGE Very wow 7 months ago

    Is this the video on how to cook meth

  • SilverTalon:F
    SilverTalon:F 7 months ago

    so cool

  • Munjee Syed
    Munjee Syed 7 months ago

    great ad integration

  • Munjee Syed
    Munjee Syed 7 months ago

    nitrogen berrys

  • Mark The Gr8
    Mark The Gr8 7 months ago

    When you turn to SciShow for cooking tips..... :)

  • Sarah Rmili
    Sarah Rmili 7 months ago +2

    Am I the only one that doesn't like peanut butter and jelly sandwiches

    • SDD525
      SDD525 7 months ago

      If you hate peanut butter, try almond butter, it's worse. I had it one time and it was so disgusting. I can't eat that again. Way too oily.


  • Jessica Ericksen
    Jessica Ericksen 7 months ago

    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.

  • Stephen Bartelmann
    Stephen Bartelmann 7 months ago

    so.. meat glue is wont u wont to eat??

  • Retro .Spekta
    Retro .Spekta 8 months ago

    Flavored foam looks like the chef spat on the food?!

  • George Smith
    George Smith 8 months ago

    I say my good man, why is that caviar on a metal spoon?
    One should always avoid metal utensils with caviar!

  • Christopher Day
    Christopher Day 8 months ago

    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*

  • Caroline Green
    Caroline Green 8 months ago

    cooking is an art, I agree. www.creativebiomart.net/

  • Julia Lerner
    Julia Lerner 8 months ago

    Is there any info on how the human body responds to these substances and processing techniques?

  • Cruznick06
    Cruznick06 8 months ago

    I used spherification in a cullinary competition about five years ago. Made little cakes that looked like sushi.

  • Kalebfenoir
    Kalebfenoir 8 months ago

    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.

  • Colin MacLaughlanWeir
    Colin MacLaughlanWeir 8 months ago

    A dark Art

  • Ashley McKee
    Ashley McKee 8 months ago

    Itd be cool if one could make cotton candy out of something healthier than sugar. Kale cotton candy, anyone?

    • SDD525
      SDD525 7 months ago

      How about no cotton candy?


  • Garett Mcafee
    Garett Mcafee 8 months ago

    factoid liquid nitrogen is 77° Kelvin another factoid I'm 14

  • Alec Dziuk
    Alec Dziuk 8 months ago

    Someone should try to make an edible foam with helium so you would have floating food.

  • will jim
    will jim 8 months ago

    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.

  • Video King
    Video King 8 months ago

    N C H O = Nacho
    6 7 0

  • athanatic
    athanatic 8 months ago

    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!

  • Samuel Paulini
    Samuel Paulini 8 months ago

    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: www.ncbi.nlm.nih.gov/pmc/articles/PMC4633903/

  • euro pious
    euro pious 8 months ago

    this is so cool i was just learning about analytical techniques!

  • Frosty TheLion
    Frosty TheLion 8 months ago +2

    i learned like 34 words in this video

  • Mitchell Hall
    Mitchell Hall 8 months ago

    Shokugeki no Soma

  • twitchunlimited
    twitchunlimited 8 months ago

    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...

  • Great Value Bleach
    Great Value Bleach 8 months ago

    no, you shouldn't

  • charlietuba
    charlietuba 8 months ago +1

    Sin against nature: pineapple on pizza.

  • Oumi Oumaima
    Oumi Oumaima 8 months ago

    do an episode about Synesthesia please

  • Sarah Skyler Bucu
    Sarah Skyler Bucu 8 months ago

    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...

  • ihartevil
    ihartevil 8 months ago

    thx for this awesomely ha bisky vid i loved this a lot michael you are so kickassic

  • Shinmiri
    Shinmiri 8 months ago

    Food Wars/Shokugeki no Souma just comes into mind.

  • Paul Peterson
    Paul Peterson 8 months ago

    Cooking IS an art. BAKING is a science.

    • SDD525
      SDD525 7 months ago

      Baking is part of cooking, give yourself more credit XD


  • Chevy Williams
    Chevy Williams 8 months ago +1

    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

  • Chuck Sta. Maria
    Chuck Sta. Maria 8 months ago +4

    *Sodium Alginate*
    Shokugeki no Soma

  • Ahrujan
    Ahrujan 8 months ago

    what even is you hair lmfao

  • Necrikus
    Necrikus 8 months ago

    Sorcery in your kitchen? It's more likely than you think.

  • Jørgen Christensen
    Jørgen Christensen 8 months ago

    You are awesome. Really awesome.

  • AGuyNamedSmith
    AGuyNamedSmith 8 months ago

    Is it just me or did it sound like he said "throw a stick into the fucking mess"?

  • Sahil Haridas
    Sahil Haridas 8 months ago

    I just finished grade 10 this year and I'm so glad coz I understand most of this

  • SoundsUzed
    SoundsUzed 8 months ago

    He is finally blinking!!!

  • FaynaMadrid
    FaynaMadrid 8 months ago

    2:34 no, YOU're hot!

  • Knight Commander CYP
    Knight Commander CYP 8 months ago

    Caviar and chocolate? :/ that is disgusting..

  • Hedgehog
    Hedgehog 8 months ago

    white chocolate and caviar??
    WAS THAT MATT PERSON FROM HELLS KITCHEN WITH HIS CHOCOLATE CAVIAR THING RIGHT?????

  • Tori R.
    Tori R. 8 months ago

    Why do we have earwax?

    • SDD525
      SDD525 7 months ago

      To keep your ears clean. They have antimicrobial properties and are sticky so they catch debris in your ears.


  • Cameron Law
    Cameron Law 8 months ago +1

    "Twirl a stick into the fucking mess, and you get cotton candy"

  • David Hughes
    David Hughes 8 months ago

    Two words: bacon foam.

  • Tranx #1
    Tranx #1 8 months ago

    hi guys i am really intreasted in scienece i have on question please tell how did dinosauras diaspper

  • Harpo Django Rose
    Harpo Django Rose 8 months ago

    I made fish-sticks, but I fell asleep and they baked for four hours.
    MY HOUSE SMELLS AWESOME!!!!!!!!!!!

  • Camden Meyer
    Camden Meyer 8 months ago

    Fantastic.

  • Alinosu67890
    Alinosu67890 8 months ago

    But chocolate doesn't smell like anything.

  • DivideByZero
    DivideByZero 8 months ago

    I knew a lot of this because of shokugeki no soma

  • future emperor of the galaxy

    When will you finally release a SciShow book?

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