Interesting. My wife works with 3D printing of living cells with alginate gels, so I hear about those things almost every day. I was really hoping to hear the egg box part!
As a cook we've been doing this so long it seems weird that people only recently started to really take notice. I mean it was one of the things I learned back in college many years ago now. Love the episode.
I did this for a science experiment in 6th grade I think and I didn’t take the bubbles out of the calcium solution fast enough so they were almost all gel. My class got the opportunity to eat some and someone almost puked 🤢, the gel is real nasty. Also if you want to do this experiment, a tablespoon measurement works great for bigger bubbles 👍
@@Theskybluerose it’s the texture, makes you feel like you’re eating straight up slime. I also made them with Gatorade too and I couldn’t really notice the gel. If you add flavor, the gel isn’t bad but don’t recommend using just water
wouldnt mind getting a little more scientific insight regarding those as well hehe. For real tho, could be an interesting video on why, how, since when yadayadayada
I'm taking an in-person organic chemistry lab next quarter! I'm excited, but also a little worried because I took the prerequisite lab class online. Going to be learning a lot of technique on the fly!
@@pattifeit4354 I mean you can have them in a big container and somebody at the store is paid to hand them out, or sell them in biodegradable packaging like paper.
As a biologist, I am so damn thankful for the chemists who figure out ways to manufacture essential materials out of renewable resources. Because goodness knows I am not capable of such things! Thank you, chemists!
As a fine dining chef, I had to deal with spherification more than once. It is good fun and you can do pretty much anything with it, the only downside I managing to actually do proper spheres, most often you get weird oblong things, the trick is having a deep alginate bath. I once made balsamic vinegar + honey spheres for a tomato and mozzarella salad and, chef's word, they did taste delicious!
The Popin' Cookin' Japanese candy making kits use a lot of alginate reactions. The sushi kit uses spherification to make the pretend fish roe for the ikura maki.
The SciShow Kids set! We've seen so much of that in our house lately I had to double check what channel I was on 😂 Seriously love all the content we get from Complexly ❤️
I love food science. It would be great to see more of it. After all, it's fairly difficult to find credible video sources on food science, at least in my experience
I used to work at a pharmaceutical plant that made all the best dope, one of which was HCB 5/325. It has orange sugar spheres inside it for some reason, that's what the red specks are. I got to weigh the sugar spheres, they were pretty cool.
Ohh, I loved this! Gels are really weird and fascinating materials with a lot of fun research going on rn, like stimuli sensitive nanogel applications!
There’s this once i put the chocolate tray in the sink, n soak water thought to wash it later before i put into my recyle bin. After awhile i came back n to my surprised, the whole tray become a pile of gooey stuff, i was puzzled until i learnt that it was made from algae/seaweed. Its really impressive cos before it was dissolve its really sturdy just like any chocolate plastic tray (those inside packs).
I'm really surprised to not hear one mention of el Bulli or the Adria brothers - as they discovered and developed spherification all the way back in 1991. Anyone who knows of el Bulli, well you don't need to be told. If you want to see some of the world's top chefs playing with these techniques, I would recommend search for 'MSK reverse-spherified mojito' as a good starting point. Some really fascinating stuff. (MSK is an edible chemical company who supply kits and chemicals to proffesional kitchens, they have their own development department and they have videos on their website with instruction on how to use their products)
I always prefer reverse spherification, i.e. adding alginate to distilled water and calcium ions to the flavourful liquid. That way, the skin forms on the _outside_ of the sphere, and doesn't become completely solid.
I'd like to start a petition for Mr. Green to bring back the chin whiskers. Having recently seen the 5th ever video of the channel, I want to see them again so bad ... haha!
Unsure of new format, maybe this could be a spin off? Also, this topic was just covered on TKOR. I would MUCH rather get my science from Hank/SciShow, but I've never looked at SciShow as being a place to see practical science demonstrations. This'll definitely take some getting used to.
@SciShow Can you please give reference to this statement from your video? "Simulations suggest that calcium alginate gels become stable within 150 nanoseconds"
I love the lab format! Hope we can see more DIY experiments.
Agree, super fun!
🙋 me too
Yes!!!
Agree 2!
Agree 4
OMG a SCISHOW LAB video?!?! I'm sooooooooooooo down for more.
Same!!
I wasn't sure I would enjoy spherification, but ultimately I had a ball.
Interesting. My wife works with 3D printing of living cells with alginate gels, so I hear about those things almost every day. I was really hoping to hear the egg box part!
Alton Brown would be proud of your comment "cooking is chemistry" 😁
SciShow X Quarantine Quitchen is the crossover we need in 2021 :P
Cooking is art; baking is science.
B-D
SciShow lab videos: probably one of the best things in 2021
As a cook we've been doing this so long it seems weird that people only recently started to really take notice. I mean it was one of the things I learned back in college many years ago now.
Love the episode.
I did this for a science experiment in 6th grade I think and I didn’t take the bubbles out of the calcium solution fast enough so they were almost all gel. My class got the opportunity to eat some and someone almost puked 🤢, the gel is real nasty. Also if you want to do this experiment, a tablespoon measurement works great for bigger bubbles 👍
Oh yea, the outside is nasty! Someone needs to fix that
What’s nasty about it? Is it the taste or texture or ...?
@@Theskybluerose I don't know but from his comment I'm concluding it's about it's taste
@@Theskybluerose it’s the texture, makes you feel like you’re eating straight up slime. I also made them with Gatorade too and I couldn’t really notice the gel. If you add flavor, the gel isn’t bad but don’t recommend using just water
Rinse with distilled water
ok, the lab part was fun. More of that please! especially with edible chemistry
Bill Nye vibes.
Well, that explains how the candy salmon roe forms in the Poppin' Cookin' candy sushi kit!
That's a new format for you guys. Two thumbs up. Nicely done.
I LOVE EVERYTHING ABOUT THIS EPISODE
I initially read “make your own edibles “
Answer: Just have Chlorophyll!
wouldnt mind getting a little more scientific insight regarding those as well hehe.
For real tho, could be an interesting video on why, how, since when yadayadayada
This comment is gonna blow up
@@haughtygarbage5848 lol I hope so 😏
I mean, nothing is stopping you
I miss lab, I need to go back... - graduate student in pain because of remote learning
I'm taking an in-person organic chemistry lab next quarter! I'm excited, but also a little worried because I took the prerequisite lab class online. Going to be learning a lot of technique on the fly!
It'd be really cool if we started seeing balls of water sold in shops rather than bottled water. XD
You can but water filters instead of water in plastic
I've seen this in an animated science fiction movie, I can't remember which one!
Cool, but I wouldn't want anyone else's grubby paws on the water bubble I'm about to eat!
@@pattifeit4354 I mean you can have them in a big container and somebody at the store is paid to hand them out, or sell them in biodegradable packaging like paper.
@@tobistein6639 : Honestly, may as well just sell them with a prepackaged straw instead, just like some milk cartons.
Hey on videos like this would you mind putting up a link from a supplier of these chemicals you trust, please 😀
That would be awesome.
As a biologist, I am so damn thankful for the chemists who figure out ways to manufacture essential materials out of renewable resources. Because goodness knows I am not capable of such things! Thank you, chemists!
Finally some science on my science channel
I just love the easy dyi science! I'll have to do this with my daughter for her show and tell time in class.
I prefer this hues personality over the other presenters. He acts so interested and well researched.
oh man, blast from the past! my dad use to make this stuff to entertain us as kids.
Alginate is also used in sausages and ham. With it you can make 2kg ham out of 1kg meat and 1kg water. Mmmh tasty.
I love that you are using the metric system. It's nice
I loved the lab and quick demonstration! Would like to see more of it!
Wai-
Is that lab from SciShow kids?
OMG! This SO AWESOME! LOVE this change-up to a "get involved in SCIENCE - KEWEL!" theme!!🤩😍🤩😍
Algae hydrogels are also used in gauze patches to quickly stop bleeding in emergencies and even during surgery.
As a fine dining chef, I had to deal with spherification more than once. It is good fun and you can do pretty much anything with it, the only downside I managing to actually do proper spheres, most often you get weird oblong things, the trick is having a deep alginate bath. I once made balsamic vinegar + honey spheres for a tomato and mozzarella salad and, chef's word, they did taste delicious!
I'm going to add to the plethora of comments about the SciShow lab demo... that was cool, I hope you guys do more.
Yay new format! It's always exciting to see something new from such an old channel :D
The Popin' Cookin' Japanese candy making kits use a lot of alginate reactions. The sushi kit uses spherification to make the pretend fish roe for the ikura maki.
I did some of those back during my cook formation.
This is great to learn the science behind that.
Nice change of the form factor regarding your episode. Nice 👍I would enjoy another episode like this one.
The SciShow Kids set! We've seen so much of that in our house lately I had to double check what channel I was on 😂 Seriously love all the content we get from Complexly ❤️
My favorite episode in a while.
Sodium Citrate can also be used to help stabilize the end product, both as a buffer solution and as a preservative (plus it can add a tart flavor)
I love this new concept! Hope you make more of this. Besides, the show is all about science.
Wow! This was so fun, I loved it! Thanks for the recipe too🦑
I love food science. It would be great to see more of it. After all, it's fairly difficult to find credible video sources on food science, at least in my experience
I dig the new format.
I used to work at a pharmaceutical plant that made all the best dope, one of which was HCB 5/325. It has orange sugar spheres inside it for some reason, that's what the red specks are. I got to weigh the sugar spheres, they were pretty cool.
Love the lab format! Keep it going!!!
Ohh, I loved this! Gels are really weird and fascinating materials with a lot of fun research going on rn, like stimuli sensitive nanogel applications!
Never heard of that will try that. I like textures
There’s this once i put the chocolate tray in the sink, n soak water thought to wash it later before i put into my recyle bin. After awhile i came back n to my surprised, the whole tray become a pile of gooey stuff, i was puzzled until i learnt that it was made from algae/seaweed. Its really impressive cos before it was dissolve its really sturdy just like any chocolate plastic tray (those inside packs).
I love this video format! More please!
I really like the lab component, and I'd be happy to see it again.
What, no mention of bubble tea or boba? Also another benefit to this type of food gel is that since it’s harvested from seaweed, it’s vegan!
Love this lab addition to the video!
I love this demo format!
Very nice video, out of the norm. I hope there are more videos with this style in the future.
more of this please! this is so cool
Your channel is getting more interesting
Now I know how to DIY softgells. Thank you!
Would be cool to make use of that lab in other videos as well
I remember doing molecular gastronomy for my hs senior project
I like the way you said 'blender' 0:54
Love the format! Wouldn't mind more
Lab episode!
Please do more of these!
With the new lab scishow trying to pickup where bill nye left off ;)
Molecular gastronomy is the coolest thing ever.
damn it this made me miss that one shop where they used to make passion fruit juice frappé with strawberry and mango popping bobba
Oooh I’d love to see more of these lab videos
I'm really surprised to not hear one mention of el Bulli or the Adria brothers - as they discovered and developed spherification all the way back in 1991. Anyone who knows of el Bulli, well you don't need to be told.
If you want to see some of the world's top chefs playing with these techniques, I would recommend search for 'MSK reverse-spherified mojito' as a good starting point. Some really fascinating stuff.
(MSK is an edible chemical company who supply kits and chemicals to proffesional kitchens, they have their own development department and they have videos on their website with instruction on how to use their products)
I like this, good switch up.
IDEA! For new Channel. SciShow Labs!!!!
This was a very fun episode!
So sweet of Juno Birch to pose for the thumbnail🌼
loved the lab bit!!
an interesting note here is that people from my uni who studied in biotech sometimes start working for things like cheese companies for this reason
Awesome presentation Hank! The lab coat looks good on you.😄
YOOOO. Awesome set design.
This one was so fun.
Ooouuuuuhh, love the lab part ♥♥
Ayyyy. Nice! Been a while since we hot something like this! The SciShow Quiz Show i think.
Absolutely no one:
Sci show: 2:42
More hank in front of brightly coloured liquids, please!
Ah nice didn't think this reaction would show up here lol I do this a lot with making desserts or some savory dishes 😉
Popin Cookin candy kits made this accessible years ago, Hank.
You're so good! Keep up the good work!!!
I always prefer reverse spherification, i.e. adding alginate to distilled water and calcium ions to the flavourful liquid. That way, the skin forms on the _outside_ of the sphere, and doesn't become completely solid.
I thought the title said "How to make edibles" 😔
Oh well, this works too! 😀
I'd like to start a petition for Mr. Green to bring back the chin whiskers. Having recently seen the 5th ever video of the channel, I want to see them again so bad ... haha!
Lab Hank has appeared!
2:42 😏
This needs to be a meme 😂
MORE FOOD CHEMISTRY PLEASE!!!
Yassss Lab Hank!!
Love to see more :3
Unsure of new format, maybe this could be a spin off? Also, this topic was just covered on TKOR. I would MUCH rather get my science from Hank/SciShow, but I've never looked at SciShow as being a place to see practical science demonstrations. This'll definitely take some getting used to.
That's so cool
We want more of the lab!
SciShow kitchen, with your host Chef Hank.🥄⚗️
Wow i never knew I could make my own poppin boba at home
loving this
Loved the lab
Anyone else remember those listerine mints that were like this and just burst in your mouth?
I sure do kinda miss them 😢
Aight we get some edible bubbles
black hole sphere next pls
Hank's been out of the lab for so long he's forgotten he should be wearing goggles.
@SciShow Can you please give reference to this statement from your video? "Simulations suggest that calcium alginate gels become stable within 150 nanoseconds"
Back when i was a kid in the 80s, the Dr Dreadful Drink Lab had a kit in it that did this.