9 Scientific Cooking Techniques
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.
#cooking #chemistry #physics #kitchen
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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/
Видео 9 Scientific Cooking Techniques канала SciShow
#cooking #chemistry #physics #kitchen
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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