9 Scientific Cooking Techniques

9 Scientific Cooking Techniques


♪ SciShow Theme ♪ If you’ve ever been to a fancy restaurant
or watched some TV cooking competitions, you’ve probably heard lots of people
describe cooking as an art, but it’s also a science. We rely on some chemistry and physics
to steam, fry, bake, or microwave our meals. Some chefs have even used their knowledge of food
science to develop new creative cooking techniques, a discipline sometimes called molecular gastronomy. So here are nine ways to prepare food
that transform your kitchen into a laboratory. There are some combinations of food
that are a match made in heaven: peanut butter and jelly, bacon and eggs,
grilled cheese and tomato soup, or … white chocolate and caviar. Apparently that’s a thing. At least, according to food pairing, which is
a science-based method to match foods by their molecular components. When you combine a food
that shares the same aroma compounds, they’ll trigger the same olfactory receptors
and complement each other. To find these matching ingredients, food pairing involves
gas chromatography coupled mass spectrometry, or “GC-MS.” First, scientists vaporize a food sample
to separate its chemical components. Then they measure those components by mass, which allows them to identify
which ones are responsible for flavor. Using all these data and computer algorithms, chefs can
pair up ingredients that have similar aroma compounds. Even though white chocolate and caviar
seems like a weird combo, they share several flavor compounds, including
trimethylamine, which actually has a fishy odor. They work together just like pineapple and blue cheese,
or oysters and passionfruit. So if you follow your nose, maybe you’ll find a new, weird,
hopefully delicious food combination. Now, methylcellulose is a compound
with a backwards sounding property. It can make some foods melt when they’re cold
and become solid when they’re hot. Not rock solid, but more like a firm gelatin. It’s synthesized from cellulose, which is the chain
of sugar molecules that gives plants some structure. Basically, the hydrogen atoms on the hydroxyl group,
sticking out from the sugars, are swapped out for methyl groups. This chemical change makes
methylcellulose a hydrocolloid, which means when it’s mixed with hot liquid water—around 50° to 70° Celsius—it forms a gel. The gel just means that the carbohydrate molecules
get dispersed in the water and form a tangled network, instead of dissolving completely. This thermoreversible property lets chefs make food like hot ice cream, which keeps its creamy shape
only while it’s warm. Methylcellulose can also be used as
a thickening agent in other recipes, like whipped foams or meringues
if you let the water evaporate out. So this gel lets you get creative with recipes, and that’s pretty cool … … or should I say “hot”? Speaking of cool, liquid nitrogen is used
to freeze foods really quickly, also known as “flash freezing.” With traditional freezing methods, it takes a while for the liquid water molecules to turn into a solid, slowly growing into big ice crystals. But liquid nitrogen is so cold that dipping something into it makes the water molecules change states much more quickly, and form smaller ice crystals. Ice cream can have a grainy texture if the milk mixture
isn’t frozen fast enough, so ice cream made with liquid nitrogen ends up
being super smooth and creamy. It can even freeze oils or alcohol, which have really low freezing points; or make squishy foods brittle, to create
frozen fruit powder. But a lot of cooking is about heat,
like the sous vide method, a French term that means “under vacuum.” It’s a way to heat food evenly using vacuum sealed packaging in a water bath. You want this change, to an extent
because that’s the point of cooking food, but temperature control can make all the difference
between a nicely seared steak and the outside being burnt to a crisp
while the inside is still cold. The sous vide method gives you
really precise temperature control. This gives a more even cook, and preserves
the texture and the flavor, resulting in a perfectly juicy and tender
steak every single time. Vive le sous vide! Spherification is kinda what it sounds like: turning a liquid into squishy gel spheres. The process involves sodium alginate, a chain of sugars that give seaweed its flexibility, because it’s also a hydrocolloid, and can
form gels when it’s dispersed in water. The calcium and sodium ions essentially swap places, and the calcium can make crosslinks
of two bonds between the alginate molecules instead of sodium’s single bond. This crosslinking binds the sugar chains together to form a stable gel sphere around the flavored liquid. Depending on the length of time, the gelification
of the balls can vary. A shorter time, and the spheres will have a thin layer
of gel on the outside with a juicy liquid center, like fake caviar, or popping boba. Waiting longer results in a thicker,
more solid gel sphere. The next time you’re at a fancy restaurant, don’t assume those tiny balls are salty fish eggs, it could be spherified mint mojito. But what if you want to stick solids together? Well, you can use transglutaminase,
which is also unappetizingly called “meat glue.” It’s not actually glue, though. And it’s typically mixed with some other ingredients,
like gelatin, to enhance its binding properties. When a transglutaminase enzyme is set into action, it can work its binding magic on any protein. So, it can be used to make any mixture of meats, like meat noodles, sausage without casing, or bacon-covered scallops without having to use
skewers to hold it all together. Even though “meat glue” sounds not so tasty, just think of the awesome ability
to mix-and-match meats. Cotton candy, also known as candy floss, has one main ingredient … sugar. Sometimes there’s food coloring
and flavoring thrown in there, too. Table sugar, which is the chemical “sucrose,” naturally exists in a granulated crystal form. So how does it become so fluffy and cloud-like? Well, it’s not fairground magic, it’s science. Cotton candy machines
are essentially large centrifuges. There’s a center basket with small holes in it, which spins at a speed of
around 60 revolutions per second. Then the melted liquid sugar is forced through the holes
by an outward inertial force, into an outer collection basket. Pool enough of these strands together, twirl a stick into the fluffy mess, and you get cotton candy. If you want to change the form and texture of oils
into fluffy powders, maltodextrin is what you’re looking for. It’s a carbohydrate that’s synthetically derived
from the starch of certain plants, and has a helical structure,
like the amylose molecules in starch. So it might have a light, sweet taste, but otherwise, it’s essentially flavorless. That’s how the maltodextrin molecules can turn any liquid oil into a light and fluffy powder. Peanut or coconut oils can make
light powders to top off a dessert, or chefs can add a sprinkle of savory olive oil
or bacon powder to garnish an entrée. And once the powder comes into contact
with the saliva in your mouth, or any water, it dissolves the maltodextrin, releasing the flavorful oil molecules
for your taste buds to enjoy. A foam is essentially a liquid or solid
with pockets of air inside, and there’s a trend where chefs
are making edible flavored foam. All you need is a water-based liquid, air, and a stabilizer
to keep the bubbles from popping. For example, you can mix hydrophilic sugar
with hydrophobic cocoa butter and cocoa solids to make a fluffy and creamy chocolate. When this emulsified liquid is mixed with any gas,
like air, the soy lecithin also acts as a surfactant, lowering the surface tension of the air bubbles, so they’re less likely to pop. Basically, this helps keep the foam foamy. And while a bubbly foam won’t be
the most substantial part of your meal, it’s definitely the most fun to eat. These food preparation methods seem like
they’d only be found in a fancy restaurant, but most of them can also be done
right in your home kitchen. Cooking doesn’t have to be complicated if you understand the basic science behind it. And molecular gastronomy proves that science
can be tied in with an art form, and a delicious one at that. Thanks for watching this episode of SciShow. We are now selling these SciShow aprons over at DFTBA.com/SciShow, so, if you want to look really snazzy while you’re baking your Thanksgiving turkey,
you can go check that out. And, if you just want to keep getting smarter with us, go to YouTube.com/SciShow and subscribe. ♪ SciShow Theme (in background) ♪
You’re probably used to getting your food ♪ SciShow Theme (in background) ♪
in certain, familiar forms. ♪ SciShow Theme (in background) ♪
Like this! Or this. Or maybe (smack) this. ♪ SciShow Theme (in background) ♪
Fewer and fewer of us these days get our sustenance ♪ SciShow Theme (in background) ♪
in ways that most of us would consider …

100 thoughts on “9 Scientific Cooking Techniques”

  1. 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)

  2. 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.

  3. 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.

  4. 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 😉

  5. 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!

  6. 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.

  7. Perfect topic for SciShow to cover. Science, weird stuff, and digestible edibles. Yum. Maybe, idk about that food pairing … idk anything really …

  8. what is the principle behind pressure cooker. how does it increases boiling point of water. how is it possible?

  9. 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.

  10. 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?

  11. Wow, the chemical formula for Sodium Alginate is seriously NaCHO? And they mention this at 4:20 in the video? Now i have the munchies.

  12. Let me tell you something. You have not lived until you have had cotton candy made out of crushed Werther's originals. You are welcome.

  13. all incredible and delicious, except for the stupid trend of foams. Goddammit if i wanted to eat food that looks like spit, i could do it myself

  14. Ok- i have ALWAYS been CREEPED OUT BY those drinks with the black balls in them!!! It aint RIGHT- or NATURAL or recognizable to my pea-brain! SORRY!!

  15. Why does everyone in Scishow videos speak so fast? I loose interest and some others I know loose interest too because you folks speak super fast. Content is good, delivery can be improved!

  16. A while back, there's this popular snack in Singapore, it's in Mandarin, but it's literally translated as "Dragon Breath". Cause I'm damn curious, of why that thing is so popular, I came across one food seller, and boy they're using liquid nitrogen, on cornflakes or froot loops or other cereals, and they pour some condensed milk, some added chocochips, etc, and well, you can actually look at the liquid nitrogen flowing through your nose as you exhale. So it's not just for ice cream.

  17. I work at a plant that makes organic soya lecithin, its a really neat product with a ton of uses! Way cool to see it in a SciShow video

  18. Sous vide is cool and all, but it's often frowned-upon, if not banned, by health departments. It involves cooking food within the "danger zone," a range of temperatures that where dangerous bacteria can thrive. It's not likely to be harmful, but it's inherently less safe.

  19. Now I really want to pursue my Culinary course and be able to show my skills and become an artist of food.🌻💚😍😍😍

  20. Wow, at about one minute and ten seconds in, that was a mouthful to say huh??? Hahaha, gotta give you credit though for being able to say that because I definitely would have messed up saying that. Hahaha, great job. Oh and by the way, awesome video as usual.

  21. Arkadaşlar belki tekrar olacak ama görmeyen arkadaşlar olabilir. Gıda bilimini konu alan bir forum üzerinde çalışıyorum. Forum ingilizce. Bu tarz ve gıda alanında bu kadar geniş kapsamı hedef alan bir forum benzeri dünya genelinde yok. Desteklerinizi bekliyorum. Teşekkürler. Food Science and Technology Desk https://fstdesk.com

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