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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.

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25 Comments on "9 Scientific Cooking Techniques"

  1. ApplepieFTW says:

    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?

  2. lozoft9 says:

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

  3. 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

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

  5. Brainy and good looking, you are a Unicorn .

  6. Ben Miller says:

    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.

  7. Middlist says:

    home-made chocolate and mashed loquats is the best

  8. waie wazini says:

    soo can i have pineapple on pizza now

  9. Yushan Cong says:

    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)

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

  11. Alice was here >_> damn Nakiri(s)

  12. SFPToyashi says:

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

  13. I couldn't find meat noodles after I watched the video 🙁

  14. SODIUM ALGINATE SOUMA USED THIS

  15. 6:32 twirl a stick into the fuckin mess, and you get cotton candy.

  16. This is fascinating; however, you speak too fast.

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

  18. calvite100 says:

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

    kappa

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

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

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

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

  23. That thin to fat transition at the end is amazing.

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