I really, really like the fact that you ask scientists about everyday food stuff. Gives this whole channel an original spin when compared to other cooking channels.
Yeah, it's one thing to recite a recipe at our face, it's another to really help us understand the underlying principle of _why_ Adam's doing this so that we can apply it to our own recipes. He's way more informative while playing fast and loose with precise measurements because he teaches you how to come to those measurements yourself.
The most religious person in my family is probably my grandmother and I'm not sure she knows what a female orgasm is. I'll take that 75 year old woman's name choice with a grain of salt. I'll have to try the cake before I agree with it
Every time someone in my family looks down upon my food science major, I just send them your videos to shut them up... it works beautifully. Thank you Adam, for bringing food science to home kitchens.
Thank you for specifying "by weight!" So many folks drop percentages without saying if it's by weight or volume and it's lead to some... Culinary mishaps in the past.
Adam, you should check out some Asian recipes that achieve this with a “tangzhong” where you cook some flour or starch in water to gelatinize it before adding that to the dough or batter. For example, this is a part of Hokkaido Milk Bread
hey I heard about this and wanted to try but i forgot. thanks for reminding me but i better put a post it note in my kitchen or i will forget again before i next bake something
Oh yes, I inadvertently arrived at trying just that since I couldn't find pre-gelatinized starch where I live (in Finland). 10%-by-flour-weight starch that I microwaved with some of the liquid ingredients that would go into the cake, then weighed the product to adjust for liquid lost in evaporation. The cake tasted good but I didn't do a head-to-head to compare. As a side-note, I also wonder how pre-gelatinized starch compares to glycerol monostearate (GMS) in cake-improving effect.
I love how you mix your two passions (cooking and journalism) together to make content that's one of a kind and in informative in the youtube food community. Good stuff.
@@RegiaManos Whoa, and then the chimp interviews a food scientist to explain the chemistry of how those instant mixes are interacting with each other? I'd definitely watch that, have you got a link?
I know some recipes where you make a flour + water slurry and boil it until it gets thick. this is then added to your dough. Maybe that works the same way
All else aside, I find it touching in a way that Hattie, who must have passed on by now, has gained a sort of immortality through a delicious cake innovation.
Me passing boxes of cake mix in the grocery store aisle: “No thanks, I’m too good for those.” Me watching Adam recommend a box of cake mix: “Wowww, I should probably pick that up!!”
You can make better -- or at least more complex -- cakes from scratch, but the boxed mix is guaranteed good results, which you won't get from scratch. This is one area where it's hard to beat the food scientists. Challenge: get out the best scratch brownie recipe you can make and a box of high-quality Ghirardelli brownie mix; see if you can out-brownie that box. I'd bet real money against you.
Interesting! Kinda like a "tangzongh", or water roux, found in some Japanese bread-making, which is a technique that converts some of the flour/water to starch prior to baking to get a fluffier/lighter texture and to prolong the shelf life of the bread.
Friends and fellow bakers! I have discovered the following: if you’re having trouble making this cake in a Bundt pan for whatever reason, or don’t have a Bundt pan, I’ve found that baking the cake in a springform pan for 55-65 minutes yields an arguably better result than cooking in a Bundt pan would.
In my experience, this is true for almost anyway you make this recipe. 55-65 minutes, in either bundt, round, or 13x9. Anything less of an hour and my cakes always collapse. Even cupcakes needed 45 minutes, or so. Hope that helps ye weary bakers of the future
I substitute 5% of the flour weight in my dinner roll recipe with Clearjel to get the tangzhong effect... but even stronger than tangzhong. It creates truly decadent bread with relatively little butter in the dough. The study you reference found 10% as the best, but only tested in 10% increments. I think the ideal amounts are probably sub-10%
I like that he is not just doing recipes but also explains a lot about the ingedrients with university professionals. I find this super interesting and love this style of videos.
Adam's upload schedule in a nutshell: 1. Make video about cooking fact, trick, rule etc. 2. Make video with the fact as the main gimmick Expect a cake recipe soon!
id call that a pretty great upload schedule :) helps people learn the ideas better, and maybe get creative themselves. many times he shows alternative options too, for whatever hes suggesting.
I use butterscotch pudding mix in my gingerbread cookies and they are amazing. I got the recipe from a food science teacher in high school and my entire family loves when I bake them during fall and Christmas or really any time of year. Cool to know why they are so moist and soft.
When you showed the cake I thought it looked really similar to my Mom's chocolate cake she would always make me and my brother for our birthdays. So I asked her for the recipe and it turns out that her recipe is almost identical. Just slightly different amounts of each ingredient. I have chocolate cake so rarely that I didn't notice it was that different from regular cake but did always think it was the best. Now I have proof of that.
Ty for no embedded ad! My wife and I just realized, you are also very clearly a fan of Alton. Can you confirm? You draw lots of inspiration from him & GE style of production it seems. That's a great thing. No one did it better than him. Thanks Adam!
So I've been doing this for years and never knew the science, just it works great in cake mixes and gives them a homemade taste. A package of dream whip and milk instead of water gives the same result. Definitely trying this recipe 😁
Hattie's cake sounds delicious. My mom used to make one like it too, but with lemon cake mix and vanilla pudding powder. But on seeing this, I feel curious about putting in a tangzhong step into some of my traditional cake recipes. Might have a similar effect!
Adam, I first subscribed when the algorithm decided your new york style pizza video was one I (and maybe 1000 other people, MAYBE) needed to see, and you had just a handful of other food videos in the last several years. I'm just appalled at how quickly your videos have become super polished, informative, researched, and so goddamn useful. I don't even watch every Food Wishes video that comes out anymore, but I stop what I'm doing to watch yours. Please keep it up!
This channel makes me feel so intelligent not only does it cook great amazing recipes (yall should try the NYC pizza) it also busts out facts and science so I understand the food on a whole new level the fact that your a professor isnt suprising att all
@@tubbycustard8866 a VERY reactive substance. If you soak a rag in nitroglycerin and have them sneeze into it, their face goes bye bye. That's the level of reactivity.
I absolutely enjoy the fact that you explain the science behind these phenomenons and provide references. I would suggest you keep the references recent, maybe at the most, 4 years old. Information that's older is considered "outdated". Just a little insight, keep up the good work!
Studies older than four years are considered "outdated"? By whom? That's an absurd overgeneralization. Scientific findings are generally considered current until they are contradicted by subsequent research.
@@aragusea Because hundreds of new studies are made all the time, context and knowledge also change, that's why they're considered outdated. It's not that they're obsolete, they're just not as accurate or reliable. This is what teachers and researchers adviced me to consider when citing information.
This is more so in the scientific field, since it updates and moves so fast. Fields like arts and humanities allow for a larger time margen in references.
@@venoOMG32 If any of your teachers gave you a four year rule, you should demand your money back. Open up any scientific journal and look at the works cited. You will see decades-old studies, nearly every time. In part that's because many foundational studies are still as good as they ever were. But also, when dealing with highly-specialized areas of knowledge, many studies might never get updated or replicated. There aren't dozens of studies on the ideal proportion of pregelatinized starch in cake batter to choose from. There is, as far as I can tell, one, and it's from 2001. And according to the expert I interviewed, it's still the authoritative text on the subject.
When I was young (I'm 66 now) I made a bundt cake with a pudding mix added to it, but I no longer remember how to do it. It was called Tunnel of Fudge cake, and the pudding formed a tunnel of fudge through the middle of the cake. And yes, it was fantastic.
I studied Nutrition at the University of Tennessee in the same department. (Food and Nutrition) before this scientist was there. I loved all the food Science that was going on.
I’ve made this cake serval times now and everyone loves it! But I just realized in the video you say to use a 6oz box of pudding but in the description it says 4oz. I’ve done it both ways I believe and I’m not sure if there’s a very noticeable difference, but is 6oz the amount you usually use?
This is the exact reason I add oatmeal to my bread douigh. Oats can absorb way more water than regular old wheat can and makes for a really moist crumb. And just like with the modified starch the crumb stays moist for days!
I really love the way Adam squares up with the camera. Reminds me of a chem professor I once had who'd get into your face if he thought you weren't listening
I'm never not happy I watched one of your videos. The info is just golden. Jell-o in cake. That's insane. I wonder how the old neighbor came to think of that.
I use non-gmo cornstarch. It is my favorite for thickening gravy. Just add 1/4 cup to 1/2 or 1 cup of cold water and add the mixture to your gravy while heating on a low flame and stirring gently until it thickens.
I teach an elective-esque food chem class (it's not ultra intense but we do a lot of exploration) and you just keep giving me potential lessons. Thanks
Cannot you just use your cake liquid and boil a cornstarch in it, then let it coool and add everything else from a cake mix to it? Shouldnt that make the same effect without altering taste (flavourings of instant pudding) and a hassle of getting premodified starch thats probably a wee more on expensive side?
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
I really, really like the fact that you ask scientists about everyday food stuff. Gives this whole channel an original spin when compared to other cooking channels.
Max - Food science is so underrated in the modern media
Yeah its really interesting. Thats why I love this channel
hey max
-max
It's one of the reasons I liked watching Good Eats with Alton Brown back in the day on Food Network.
Yeah, it's one thing to recite a recipe at our face, it's another to really help us understand the underlying principle of _why_ Adam's doing this so that we can apply it to our own recipes. He's way more informative while playing fast and loose with precise measurements because he teaches you how to come to those measurements yourself.
"A 75 year old woman in my Sunday school class tasted it and said she calls this the better than sex cake" is such an extreme sentence
Well we definitely know she's his mom!
@@ejej_shej7958 not his mom
Powerful*
Why in Sunday school though?
The most religious person in my family is probably my grandmother and I'm not sure she knows what a female orgasm is. I'll take that 75 year old woman's name choice with a grain of salt. I'll have to try the cake before I agree with it
Every time someone in my family looks down upon my food science major, I just send them your videos to shut them up... it works beautifully. Thank you Adam, for bringing food science to home kitchens.
Where can one study to become a food scientist my good man?
Imagine looking down on someone who put in the time to get a degree in an area theyre interested in
Modified powder aye? I think my dealer sells that.
majik the magic powder
The majik powder
Quickman may win lmao
"Bakers joy"
Ivana Sukyakok “takers joy”
we stan a cook that isn’t afraid to use “unnatural” and “processed” ingredients in good baking
Never thought i'd "stan" a cook
Isn't the word stan a mix of "stalk" and "fan"?
@@Kirusei I'm pretty sure it comes from the song Stan
@@IeshiAke which is about an obsessed, almost stalker like, fan
I can’t wait until the word Stan dies off in this type of usage. Also it’s really dumb how he uses processed ingredients. Bad cooking.
Thank you for specifying "by weight!" So many folks drop percentages without saying if it's by weight or volume and it's lead to some... Culinary mishaps in the past.
when baking you should weigh everything.
''yo curtis my man''
''sup adam my dude''
''ill give you some cake for a science lesson''
''you have a deal in your hands''
I’m guessing that’s how most of these interviews go
word for word
Curtis Luckett wait, is this really you? The scientist he interviewed? Lol
@@NeroVingian40 the pic looks like him
kuke either that or a fake. We may never know lol
Adam, you should check out some Asian recipes that achieve this with a “tangzhong” where you cook some flour or starch in water to gelatinize it before adding that to the dough or batter. For example, this is a part of Hokkaido Milk Bread
hey I heard about this and wanted to try but i forgot. thanks for reminding me but i better put a post it note in my kitchen or i will forget again before i next bake something
Damn this is an important commentary
@@voidremoved ayo did you ever get around to baking it? If so how did it turn out lol
Oh yes, I inadvertently arrived at trying just that since I couldn't find pre-gelatinized starch where I live (in Finland). 10%-by-flour-weight starch that I microwaved with some of the liquid ingredients that would go into the cake, then weighed the product to adjust for liquid lost in evaporation. The cake tasted good but I didn't do a head-to-head to compare.
As a side-note, I also wonder how pre-gelatinized starch compares to glycerol monostearate (GMS) in cake-improving effect.
I love how you mix your two passions (cooking and journalism) together to make content that's one of a kind and in informative in the youtube food community. Good stuff.
Sanjeep cooking ? I don’t know about that a chimp can add two boxes together and add water to get a cake
@@RegiaManos he has a lot more videos that do involve cooking. And I wouldn't discount this as not cooking but you do y you
@@RegiaManos Whoa, and then the chimp interviews a food scientist to explain the chemistry of how those instant mixes are interacting with each other? I'd definitely watch that, have you got a link?
Now I'm wondering if this stuff would work with bread dough.
I know some recipes where you make a flour + water slurry and boil it until it gets thick. this is then added to your dough. Maybe that works the same way
2 tsp in 3 cups is ~1.4%, way lower than the 10% Adam suggested for cake batter.
Anil Önür this is how milk bread is made I think, and it’s so so soft!
You would probably get "cakey" bread that can't hold butter very well
I think this is what makes potato rolls so soft and moist (hydrated potato starch - quite similar to cornstarch). I may be wrong
Why I modify my corn starch before I season my cake
Why i season my starch and not the cake
All else aside, I find it touching in a way that Hattie, who must have passed on by now, has gained a sort of immortality through a delicious cake innovation.
Wayne Rooney - not only a good footballer, but also great pudding scietist
Marcin lmaoooo
Haha.....was my first thought as well.
I thought you were talking about the mother in law
A don't know about pudding scientist but he's a great pudding with sown in hair
rooney is a legend! #gochelseababy
legend has it, at some point in the near future, one of Adam Ragusea's videos won't have a Macon location tag.
wut
Ire Sodunke that’s not a woosh, you cretin
@@FA-yi1vt it technically is cause he didn't get the joke
"In my small town of Macon Georgia"
Bitch your city has like over 100,000 people, try Lima, Ohio
@@kingcry3219 try my moms home town of Aplington, Iowa
1200 people bitch
Me passing boxes of cake mix in the grocery store aisle: “No thanks, I’m too good for those.”
Me watching Adam recommend a box of cake mix: “Wowww, I should probably pick that up!!”
I might've missed it, but where did he recommended cake mix?
@@SoumilSahu 0:48 The first ingredient is cake mix
Cake mix is one of those things that's been perfected and packaged. Bakeries use the same shit.
@@n1ckn4m3zz4 I'm definitely blind. How did I miss that
You can make better -- or at least more complex -- cakes from scratch, but the boxed mix is guaranteed good results, which you won't get from scratch. This is one area where it's hard to beat the food scientists. Challenge: get out the best scratch brownie recipe you can make and a box of high-quality Ghirardelli brownie mix; see if you can out-brownie that box. I'd bet real money against you.
I'm not sure if I got it, the white wine goes before or after the magic powder?
Did you season it before cooking
Did *YOU* season the pan
@@adrianolimaco8500 Not the pan you season the cutting board you cut the cake on!
You pour the white wine on your cutting board, then season your modified cornstarch
@@TylerAvakian oh
Interesting! Kinda like a "tangzongh", or water roux, found in some Japanese bread-making, which is a technique that converts some of the flour/water to starch prior to baking to get a fluffier/lighter texture and to prolong the shelf life of the bread.
I can tell you are a fan of Alton Brown's Good Eats huh? I love when the chemistry behind food is explained.
I usually just throw in some cocaine powder and well yeah
The guests usually love it
Well.. I like my cocaine with a glug of white wine
*cocoa powder
carmelize some sugar and then sprinkle cocaine powder over the top. Delicious.
i’ve got it down to a science!
Friends and fellow bakers! I have discovered the following: if you’re having trouble making this cake in a Bundt pan for whatever reason, or don’t have a Bundt pan, I’ve found that baking the cake in a springform pan for 55-65 minutes yields an arguably better result than cooking in a Bundt pan would.
Thank you good sir
In my experience, this is true for almost anyway you make this recipe. 55-65 minutes, in either bundt, round, or 13x9. Anything less of an hour and my cakes always collapse. Even cupcakes needed 45 minutes, or so. Hope that helps ye weary bakers of the future
I substitute 5% of the flour weight in my dinner roll recipe with Clearjel to get the tangzhong effect... but even stronger than tangzhong. It creates truly decadent bread with relatively little butter in the dough.
The study you reference found 10% as the best, but only tested in 10% increments. I think the ideal amounts are probably sub-10%
I like that he is not just doing recipes but also explains a lot about the ingedrients with university professionals. I find this super interesting and love this style of videos.
Adam's upload schedule in a nutshell:
1. Make video about cooking fact, trick, rule etc.
2. Make video with the fact as the main gimmick
Expect a cake recipe soon!
id call that a pretty great upload schedule :) helps people learn the ideas better, and maybe get creative themselves. many times he shows alternative options too, for whatever hes suggesting.
SubSpace it gives him more videos per Idea and helps him save time. it’s genius!
I kinda like the format, if it's in the same video most people will just skip to the recipe.
I like it too, just wanted to point that out :P
you were wrong this time 😔
I use butterscotch pudding mix in my gingerbread cookies and they are amazing. I got the recipe from a food science teacher in high school and my entire family loves when I bake them during fall and Christmas or really any time of year. Cool to know why they are so moist and soft.
When you showed the cake I thought it looked really similar to my Mom's chocolate cake she would always make me and my brother for our birthdays. So I asked her for the recipe and it turns out that her recipe is almost identical. Just slightly different amounts of each ingredient. I have chocolate cake so rarely that I didn't notice it was that different from regular cake but did always think it was the best. Now I have proof of that.
I absolutely love the science aspect to this cooking channel.
Try adding mochi glutinous rice flour :) I think it'll come out the same affect
Ty for no embedded ad! My wife and I just realized, you are also very clearly a fan of Alton. Can you confirm? You draw lots of inspiration from him & GE style of production it seems. That's a great thing. No one did it better than him. Thanks Adam!
So I've been doing this for years and never knew the science, just it works great in cake mixes and gives them a homemade taste. A package of dream whip and milk instead of water gives the same result. Definitely trying this recipe 😁
This video is GENIUS Adam! Thank you for sharing and well wishes to you.
I love being able to learn while also getting new recipes!
I also just realised, that this video was completely internally ad-free. I'm proud of you, Adam.
Your videos are amazing!
But pleeeease: use weight measurements instead of volumetric ones!
why, not like this is some super accurate experiment
Even when you add science in your videos, you still get straight to the point of the recipes that you are making. Love it
Hattie's cake sounds delicious. My mom used to make one like it too, but with lemon cake mix and vanilla pudding powder. But on seeing this, I feel curious about putting in a tangzhong step into some of my traditional cake recipes. Might have a similar effect!
Adam, I first subscribed when the algorithm decided your new york style pizza video was one I (and maybe 1000 other people, MAYBE) needed to see, and you had just a handful of other food videos in the last several years. I'm just appalled at how quickly your videos have become super polished, informative, researched, and so goddamn useful. I don't even watch every Food Wishes video that comes out anymore, but I stop what I'm doing to watch yours. Please keep it up!
Oh internet, what odd modified magical powders CANT we buy on you?!
Cocaine
@@KanjoosLahookvinhaakvinhookvinoh how you are wrong
My grandpas ashes
Adam just starts using ingredients from the Anarchist's Cookbook for actual cooking.
Its nice to see you here! I love your channel! Keep up the good work!!
This channel makes me feel so intelligent not only does it cook great amazing recipes (yall should try the NYC pizza) it also busts out facts and science so I understand the food on a whole new level the fact that your a professor isnt suprising att all
4:50 Bottom right blue box: "POOP LIKE A CHAMPION"
This implies the existence of competitive pooping, and I really don't want to think about that.
Love that you give alternative solutions for all
How to make any cake better:
_AdD mSg_
Msg does make everything better
*Yeah, tHIs iS BiG bRAiN tiMe*
@@samjannaki5482 BIG BRAIIIIIN
@@CamDMC123 not beer tho
Am a Asian is not good for cake only for salt food
I really love that you teach us the science behind all the foods you make a video on
I love this guy's voice
(No homo)
No homo is about as outdated sounding as 'you win the internet'
I love this channel so much, because it's so unique compared to the other cooking channels.
thank you so much for sharing this with everyone! absolutely love your vids and your channel.
My Great Aunt Julia used to make this, too. I hope she knows I think of her all the time wherever she is now. Rest in peace.
I love how there is always a British reference
Please make a video about understanding bread making. Proofing, knocking out air, kneading, different ratios of flour, water, yeast etc.
Can you make some nitrocellulose or nitroglycerin next? I heard it really makes the flavors *pop*
He should try throwing a bottle of nitroglycerin, heard it makes some great flavors
Umm what's that
@@tubbycustard8866 a VERY reactive substance. If you soak a rag in nitroglycerin and have them sneeze into it, their face goes bye bye. That's the level of reactivity.
@@tubbycustard8866 It's a shortcut for a fun time
Tubby Custard lemme just say boom boom
I absolutely enjoy the fact that you explain the science behind these phenomenons and provide references.
I would suggest you keep the references recent, maybe at the most, 4 years old. Information that's older is considered "outdated". Just a little insight, keep up the good work!
Studies older than four years are considered "outdated"? By whom? That's an absurd overgeneralization. Scientific findings are generally considered current until they are contradicted by subsequent research.
@@aragusea Because hundreds of new studies are made all the time, context and knowledge also change, that's why they're considered outdated. It's not that they're obsolete, they're just not as accurate or reliable. This is what teachers and researchers adviced me to consider when citing information.
This is more so in the scientific field, since it updates and moves so fast.
Fields like arts and humanities allow for a larger time margen in references.
@@venoOMG32 If any of your teachers gave you a four year rule, you should demand your money back. Open up any scientific journal and look at the works cited. You will see decades-old studies, nearly every time. In part that's because many foundational studies are still as good as they ever were. But also, when dealing with highly-specialized areas of knowledge, many studies might never get updated or replicated. There aren't dozens of studies on the ideal proportion of pregelatinized starch in cake batter to choose from. There is, as far as I can tell, one, and it's from 2001. And according to the expert I interviewed, it's still the authoritative text on the subject.
@@aragusea you certainly make good points. I'll definitely look into it more and expand what I know!
You should try Chrissy Teigan's banana bread, she uses jello pudding mix in her recipe as well, and it's delicious!!
When I was young (I'm 66 now) I made a bundt cake with a pudding mix added to it, but I no longer remember how to do it. It was called Tunnel of Fudge cake, and the pudding formed a tunnel of fudge through the middle of the cake. And yes, it was fantastic.
Why I season my bundt pan instead of my cake.
hahaha hilarious so funny, not overused whatsoever
Hold up this might work. Wait no it wont
Aditya Kapoor And it’s overused how? I didn’t see one person comment this.
@@jillian.395 so your telling me no one else has commented "Why I season my ____ instead of my ____."
this is excellent advice. AND you did not "push" your website, or tell me to click "like" or "subscribe". good job, man.
Adam's love affair with the British continues. We love you too Adam!
Love the amount of work he puts in his vids unlike most TH-camrs these days
@Adam Ragusea In the video you mention 6oz box of instant pudding but those boxes are 3.9oz. Is that a mistake or should I add 1.5 box to the cake?
ive been making the cakes with 3.9 oz boxes, based on the recipie in the description mentioning 4oz boxes
I studied Nutrition at the University of Tennessee in the same department. (Food and Nutrition) before this scientist was there. I loved all the food Science that was going on.
Can you make an amazing burger recipe? Thanks... my fat ass ;)
He's said before he's not good with burgers so he probably wants time to perfect it before making a video
It’s a good day when I see you’ve posted. You need to do a masterclass!
So, utilizing a chocolate cake mix and pouring in pistachio, or coconut instant pudding would be even better?
I always finish your videos feeling smarter. Keep up the good work Adam!
Wow. This looks bomb! Great haul & video!
As I stalk the comments on multiple videos no one ever compliments ur voice. It’s like melted butter in my ears.
That food scientist guy know's his stuff damn.
(very late reply) its almost like he’s a scientist for food or something..
seriously you keep getting better keep it up! love the content !
I’ve made this cake serval times now and everyone loves it! But I just realized in the video you say to use a 6oz box of pudding but in the description it says 4oz. I’ve done it both ways I believe and I’m not sure if there’s a very noticeable difference, but is 6oz the amount you usually use?
Love the detail and depth in the food science research here! Top stuff!
No trouble to tell you're an academic. This one is grateful!
@Adam Ragusea Would the Hokkaido Milk Bread method work for cakes in the same way?
Yup, my would make this so much and it's so good! People would always ask us for the recipe.
i just wonder how you find these so specific academic articles. like "oh, there must be someone that wrote about modified starch on cakes"
I discovered that my local, independent, bulk foods store carries modified cornstarch. As an avid baker, I'm excited.
3:18 Just let me savor my last couple days before school starts...
u will be ok at school dont worry u will be swag
This is the exact reason I add oatmeal to my bread douigh. Oats can absorb way more water than regular old wheat can and makes for a really moist crumb. And just like with the modified starch the crumb stays moist for days!
When you're so early you have nothing to say
5:20 I've herd alot of people say that they don't like this sound but I can't get enough of it. It's like asmr or something.
Nobody:
Adam:hey you know i live in macon
I really love the way Adam squares up with the camera. Reminds me of a chem professor I once had who'd get into your face if he thought you weren't listening
It annoys me that this works
Just found this channel and have been binging all of your episodes! Great stuff!
0:10 Fun new feature, huh?
Bro
I learned more on this channel than any of the cooking lessons I had in school
I'm a simple woman, when I see the great Adam, I click
I'm never not happy I watched one of your videos. The info is just golden. Jell-o in cake. That's insane. I wonder how the old neighbor came to think of that.
Science wins again but seriously that was a perfect opportunity to add some white wine into that cake.
I use non-gmo cornstarch. It is my favorite for thickening gravy. Just add 1/4 cup to 1/2 or 1 cup of cold water and add the mixture to your gravy while heating on a low flame and stirring gently until it thickens.
Why do you always call out the Brits...?! I don't get it
Seraaron because we matter
Because UN
Long live the empire
Adam's videos are looking more and more like serious documentaries with every upload with all the scientists and whatnot
That’s a kind of “Tang Zhong” method.
Where I live we use powdered whip mixes like dreamwhip in the cake. It has a similar effect. Add a table spoon or so to the cake mix
Hey Adam, ya ever heard of FERMENTATION?
I teach an elective-esque food chem class (it's not ultra intense but we do a lot of exploration) and you just keep giving me potential lessons. Thanks
White wine cake recipe pls
Ragusea does it again! Fantastic video, Adam. Really great writing and delivery.
Cannot you just use your cake liquid and boil a cornstarch in it, then let it coool and add everything else from a cake mix to it?
Shouldnt that make the same effect without altering taste (flavourings of instant pudding) and a hassle of getting premodified starch thats probably a wee more on expensive side?
Woop! My hometown and my university! Thanks for the video, Adam.
Why I jello my cake, NOT my gelatin
Thank you for the scientific definition of this thing I never gave a thought to before you put out this video! Thanks 👍!
Man i wish i had a friend who'd drive all the way to my house and bring me a slice of cake :(
I really really appreciate your videos quality! Good work💪🏼