I think I speak for everyone when I say this: I hope you never stop making these food science videos. They are some of (if not the most) original and authentic videos on youtube at the moment. The combination of your journalism skills, interest for food and home cooking and appearance of some really interesting well spoken "guests" all in a successful attempt to help us understand the wonders of science and food. Just being honest.
it's actually one of the least smooth seguays he usually has. You could hear his voice change as he's doing it. It's like a dad joke and less of a pun like he usually has.
tbh I like the presentation of the videos less and less (dear lord, the forced memes...), but the educational content is so informative that I stay anyway
This is the first time I see an ad for Honey which actually talks about how they make money; I was always concerned about how they make money: if a product is free but they can afford to pay for ads, then you're likely the product, either as your data being sold and/or for marketing (e.g. ads, or ways to funnel consumers to certain products/websites, which appears to be what Honey is doing)
First time I watched the ad (usually just skip through those). This is nice to know but I don't really mind them selling my ad data. I'm just a drop in the bucket, a nobody. The effect is just that ads I see are more relevant.
Agreed, I often will go looking for that info and it really bugs me when it either can't be found on their website at all or is really buried on there. Like what's the deal with these new "buy now pay later" services? They're not charging me interest so where are they getting their money from? I think maybe they make people more likely to buy and/or order all the things they're interested in and maybe return fewer of the things they bought than if they had just bought only what they expected to keep... but that's just a theory. I would like to know the actual answer.
For clarity: Emulsifiers don't bond water and oils together on a chemical level. It's still only a physical bond. (Source: I'm a chemical engineer) Edit: it's a physical attraction. Bond might be misleading to some folks.
@@123xmilanx Also a chemical engineer here: A chemical bond is when atoms attach to each other and form a molecule. The bonds that an emulsifier makes are between molecules. The molecules don't attach to eachother, they're just attracted to each other. There isn't really such thing (that I know of) as an emulsifier that makes chemical bonds, but there is something similar. You can add chemical reagents (usually strong acids or bases) that will react with the insoluble compound to make it soluble. This wouldn't be considered an emulsifier though since you're not forming an emulsion. If you react the insoluble thing to make it soluble then you're just making a solution.
Just a note about the glass being a liquid debate: there’s this idea that old stained glass windows are thicker at the bottom because the glass has flowed down; this is a myth. Old windowpanes are often thicker at the bottom, but that’s because the techniques to create very flat glass didn’t exist, so they’d put the thickest part of the pane at the bottom for stability. Glass is more viscous than lead; if the panes were old enough to start flowing down, the lead lining around them would be a puddle on the ground.
I literally turned in a chemistry assignment on this topic this morning. This would have been useful yesterday. Thanks for the awesome practical explanation Adam.
I literally turned in a chemistry assignment on this topic this morning. This comment would have been useful yesterday. Thanks for the awesome practical explanation Milo
As a fluid dynamicist, I love when fluid dynamics shows up in random places. Fluids are everywhere, and multiphase fluids are so delightfully whacky and counterintuitive that they make for great content it seems. More cooking fluid dynamics please!
@xBris @thenintendoboy I'm skeptical about the PHD now... He did not say it was a liquid he said "... to see if glass counts as a solid". www.scientificamerican.com/article/fact-fiction-glass-liquid/ "solid" isn't the same thing as "amorphous solid", because if it was you wouldn't need the "amorphous". Which was exactly Adams point. A liquid that flows at 1mm per Age_of_universe isn't the same thing as a solid.
I kid you not I have been a sub for years and I just happened to have an assignment on emulsions today. Your ability to harness the power of serendipity is incredible Adam
I just don’t Understand how anyone could possibly express their tastes in any creative work without understanding the science behind it. Always appreciate your lessons.
Regarding 6:25, I find that statement inaccurate. "Emulsifier" defines a wide array of substances that stabilize emulsions. There is another word for the subset of emulsifier who act by bonding different ends with different substances (polar and non-polar), these are called "Surfactants".
@@aaronli8843 still, it's not like there is a debate. That's the technical definition of surfactant. You can argue whether or not a given mixture is an emulsion, but emulsifier and surfactant have clear and distinct definitions.
This is wonderful! I study pharmacy and i had a hard time differentiating colloids from emulsions and suspensions, this is very helpful as a way to simplify and imagine things. Thank you.
You dislike my v*deos? Are you just a h8er boi? I say see you l8er boi. Don't watch my stuff anymore. Your dislikes are damaging my good reputation. I am a superstar, dear oli
@@mememaster9761 As long we RAID (Shadow Legends) stays away, it's all good. I do miss the simplicity of some sponsors - "The Pork Board would like you to consume more Pork"
Hard disagree. These discussions are not "pointless nerdery" classifying and understanding the world is important to how we can move forward. Don't dismiss your pursuit of knowledge. To a cook understanding the differences between chemical definitions is much more important that people believe. Understanding fat and oil are the same is important and changes how we cook, and what we can combine.
3:08 Finally someone explains where honey gets their money, it always annoyed me how no one ever explains that, I ended up looking it up online but thank you for mentioning it, my past self would thank you
I have a recipe to illustrate how great emulsions are! My butternut squash and tomato soup. I cook the tomatoes with olive oil, then add cooked squash. A pint of cream binds everything together and gives it an amazing, smooth texture that brings the flavors to the forefront.
After highschool I worked at Eastman Kodak in Rochester, NY. Great experience overall. I worked with film emulsions quite often in very low-light conditions. The whole facility I worked in was like something out of a movie. Just so different from every day work. Still the best job I've ever had.
Glass is definitely a solid, an amorphous solid, meaning it doesn't have a crystal structure (it's kinda blobby on a molecular level), and it doesn't have a well defined melting point, but rather a melting range. Butter is the same btw. You'll often hear people say glass is a slow moving liquid because very old houses have windows panes that are thicker at the bottom, but this is actually just an artifact of how window glass used to be made. Sometimes the thick section is on the top if the builder put the pane in upside down
I can't believe Adam somehow has looked into it and still thinks that there is some sort of rabbit hole to go down. It's as cut and dry as it comes, glass at room temperature is never a liquid.
That story about old windows is the origin of the argument but there is a lot more behind it than that. I study materials science and this came up in one of my lectures a while ago. From what I remember of when my professor brought this up at uni, the way glass is structured means it's possible for glass to flow (theoretically), but the time it would take for an observable change is insanely long meaning it's pretty much impossible to verify experimentally. By the way, if it is a liquid it is extremely viscous to the point it appears solid hence all the other properties.
Hey guys, you're all wrong and Adam is right. Glass isn't a solid or a liquid, it's an amorphous solid. If you don't know WHY that one word makes an entire world of difference, you haven't done enough research. Clearly, despite any of your claims contrary to this, you all did not actually look it up. The literal first thing you even get if you Google "Is glass a solid" or "Is glass a liquid" is the answer, and BOTH come up to the same answer. It is not a solid. It is not a liquid. It is an amorphous solid.
I watched your videos years ago (the one with demi glaze) but I didnt get back into watching them until today. Really love everything you do, it's amazing to see someone so passionate about food! Also love your wife's books!
This was one of my fave videos you've done! More of this hyper nerd stuff, please. A lot of people have rough understandings of concepts like emulsion (myself included) but understanding why it works will definitely help us get more creative with our food and mess up less when doing so!
So much nitty gritty detail about how the world behaves that most people don't take the time to understand. My friends lovingly describe me as a pedant, and this is exactly the kind of information I love learning. Thanks for the video, Adam! This one is great!
I would love if you could make a video about peppercorns. The history of the plant, when it started being used in the kitchen, allergies or cultural biases. I feel like there is a lot to talk about. Love your videos!
This is hilarious timing! Just today I handed in a video for a class where we needed to discuss what an emulsifier was and why it's used in so many products!
"I'm not above pointless nerdery, and since you're watching this, I don't think that you are either" - You do know your audience, or at least I fit the description.
There's a small army of chemical engineers debating nuance elsewhere in these comments and me, the least engineer anyone's ever met, is enthralled - so I reckon he's got it down. :)
Honestly, I joined honey from this video because 1: You just flat out said and showed they don't sell personal information, and 2: I need to buy expensive pc parts soon lol Love the content, going back to collage next year and plan to live off half the recipes you show, good luck with the channel my man
You have quickly become one of my favorite TH-camrs. This content is fantastic! I love learning more than just the "how" of cooking, but the "why" also. Thank you.
Thanks, this is finally the missing piece of the puzzle that explains why my wife's method for making mayonnaise works and/or doesn't work. She breaks an egg directly into a large quantity of oil with some lemon juice in a jar, then sits an immersion blender directly over the egg yolk and turns it on, holding it down against the bottom of the jar. The egg gets broken into the oil so the yolk is cushioned and doesn't break, because if the yolk breaks the whole thing doesn't work and you wasted the egg and the oil. That made no sense to me as I'd been assuming the emulsion was primarily driven by the lemon juice breaking the oil up, and - you know - you break the yolk pretty quickly with the immersion blender! But I guess this method is actually relying on the high amount of yolk and relatively small amount of oil locally directly under the blender, and will just draw more oil in slowly as the emulsion forms while you hold the blender down to the bottom of the jar. If the yolk breaks it will naturally disperse more and the ratios are different. Huh!
The answer: glass is definitely a solid, but materials scientists still aren't exactly sure *why*, since its structure seems to remain exactly as random and disordered (rather than ordering itself into crystals) as it's cooled through the "glass transition" between viscous molten silica and solid glass.
@@Nerdule that's true, but it isn't. Because glass flows at room temperatures. If you measure the glass of old buildings it will be wider at the base while it slowly tries to take the shape of its container. So you can argue that it's just incredibly viscous. But at the same time it will behave like a solid under the right conditions.
I love these food chemistry videos. It's really shows us the true cooking potential a cook can reach if they understood the science of what they're making.
I know Adam was a journalism professor, so he's an expert on doing this, but I always think it's really cool to watch someone take a complex topic and break it down for the layman
As someone who's studying Food Technology (currently enrolled in the BSc program of Wageningen University) I think this is a great video explaining the basics of food emulsions whilst still providing plenty of scientific background. I'm a firm believer that understanding the scientific principles behind certain things in food can help us expand our cooking to a new level. One cool thing is that pretty much anything with cells has proteins that can function as emulsifiers if it's crushed, as the key building blocks of cell membranes are such proteins. Aioli is traditionally made without any egg, just something water based, garlic, and oil (in some cases milk-soaked bread was also added, but it's not required), as the crushed garlic provides the emulsifiers; what we often call aioli nowadays tends to be more like a garlic flavoured mayonnaise. Mutabbal, sometimes known as baba ghanoush/ghanouj, is also utilising this, with cooked and crushed eggplant providing emulsifiers. If you're making a sauce or soup with vegetables and/or meat, blending it will often help to emulsify any oils/fats present as the blended vegetables/meat have cell breakage and the emulsifying protein that made up the cell membranes of those broken cells seep into the water, whilst the oil is pulled down by force, broken up into droplets, and mixed with the emulsifiers.
Could you make a series on cooking eggs? I always hear it's one of the basics you need to know how to cook with before you even get into making anything else, and I want to know how I can make better eggs.
Sometimess the two layers form very slowly because the liquids have very similar densities. And sometimes the layers can even switch provided one layer contains dissolved solids making it heavier (more dense). In chemistry, resolving emulsions can be as difficult as forming them. Sometimes people add salts to the water precisely to push the oil or whichever different nonpolar compound out of it. Separating clove oil extracted by steam distillation is one example.
Adam, you actually put this videos out at a quite perfect time. I'm studying ecotrophology (nutrition and food science) and currently we're talking about lipids, emulsions obviously being a relevant part of this topic.
I'm super glad you turned more to these educational style videos. Sorry for this, I love you and I love your videos but I kinda don't like your recipes. I've tried few and they're just not my style mostly many of them are nice too, dessert recipes are great
great stuff! small advice from a person who cheffed for a couple of years. you can make a ring out of a towel and place your bowl to whisk the emulsion if you only got one hand to do so. that way your bowl will stay put.
I usually love the science videos but this one was oversimplified and I didn't feel like I learned anything. Still fun, just less attention to detail made it not as good.
For those curious about his reference to glass: a window pane, after many years, will be thicker at the bottom than it is at the top. This would imply that glass is a viscous liquid, since it's flowing downward with gravity. Just... very very slowly. I don't know if there's an consensus on if it qualifies as a liquid or not, but it's been under debate for a long time. That's all a naming technicality though. It's like "is water wet."
Nope. As I mentioned in my comment "old windows are thicker at the base but this is because of inconsistencies in the process of creating glass back then, not because it flows or whatever. An amorphous solid is one which changes from hard/brittle to rubbery/malleable when heated, not one where it toes the line between solid and liquid, like a non-Newtonian fluid. "
Smooth ad transition lol. I can vouch for Honey, I’m in Ireland so it doesn’t work all for as many sites as it would in the US, but it’s still definitely worth having, so follow the link ladz
I think I speak for everyone when I say this: I hope you never stop making these food science videos. They are some of (if not the most) original and authentic videos on youtube at the moment. The combination of your journalism skills, interest for food and home cooking and appearance of some really interesting well spoken "guests" all in a successful attempt to help us understand the wonders of science and food. Just being honest.
Yeah man. It’s like a modernized version of good eats on food network if you’re familiar w that show
@@Redom.99 hell yes
@@Redom.99 true
Nice pfp dude, TLOU2 is a great game
@@sampound9258 endure and survive
I can usually tell when the sponsor spot is coming, but you got me this time.
True
Damn you should have said the joke
When I saw the explanation of the water and honey mix I thought "let me guess, the sponsor is Honey?" and I was right.
i should have seen it coming
it's actually one of the least smooth seguays he usually has. You could hear his voice change as he's doing it. It's like a dad joke and less of a pun like he usually has.
In summary then:
Emulsions make food butter.
y e s
All chefs just want to find more ways to eat butter
Butter makes better
stole your joke and re-titled the vid. let glory flow upon you.
@@aragusea lmao nice
This is an educational channel disguised as a cooking channel with a sprinkle of memes here and there and I love it!
I do too!
Good Eats inspired.
tbh I like the presentation of the videos less and less (dear lord, the forced memes...), but the educational content is so informative that I stay anyway
More like education emulsified in cooking
hmm wait a second
it's chef vsauce
I feel like adam chooses his sponsors just so he can make a transition like this
he chooses his *video topics* so he can make transitions to his sponsor ads like this :p
still smooth af... the best on yt
@@Brunoenribeiro Smooth as butter you might say :P
@@LowPolyPixel as smooth as honey?
@@hvnyango , the sponsor of this video whom ill briefly thank
TH-camrs don't choose their sponsors, they gobble down anyone offering coin for anything.
This is the first time I see an ad for Honey which actually talks about how they make money; I was always concerned about how they make money: if a product is free but they can afford to pay for ads, then you're likely the product, either as your data being sold and/or for marketing (e.g. ads, or ways to funnel consumers to certain products/websites, which appears to be what Honey is doing)
I agree, thank you for putting it into words. I previously described it as a customer rewards program.
Stealing information and selling it isn't new, sadly
First time I watched the ad (usually just skip through those).
This is nice to know but I don't really mind them selling my ad data. I'm just a drop in the bucket, a nobody. The effect is just that ads I see are more relevant.
Yeah, the instant some youtuber explained it to me, I went like "huh, that actually sounds pretty nice" and started using it lmao
Agreed, I often will go looking for that info and it really bugs me when it either can't be found on their website at all or is really buried on there. Like what's the deal with these new "buy now pay later" services? They're not charging me interest so where are they getting their money from? I think maybe they make people more likely to buy and/or order all the things they're interested in and maybe return fewer of the things they bought than if they had just bought only what they expected to keep... but that's just a theory. I would like to know the actual answer.
"milk is the perfect emotion" thank you subtitles
Current mood: 🥛
Audibly groaned at the transition into the sponsor. Adam is perfecting his craft.
“You might have just heard me audibly groan in that segue, which leads me to the second sponsor of today’s video; Audible!”
"Im not above pointless nerdery, and since you've watching this, you probably aren't either."
I've never been so proud to be a part of a community 😂
For clarity: Emulsifiers don't bond water and oils together on a chemical level. It's still only a physical bond. (Source: I'm a chemical engineer)
Edit: it's a physical attraction. Bond might be misleading to some folks.
Can you explain the difference between a chemical bond and a physical? I'm a mechanical engineer and would love to know more.
And please provide an example of a chemical emulsifier ( if there is one )
@@123xmilanx Also a chemical engineer here: A chemical bond is when atoms attach to each other and form a molecule. The bonds that an emulsifier makes are between molecules. The molecules don't attach to eachother, they're just attracted to each other.
There isn't really such thing (that I know of) as an emulsifier that makes chemical bonds, but there is something similar. You can add chemical reagents (usually strong acids or bases) that will react with the insoluble compound to make it soluble. This wouldn't be considered an emulsifier though since you're not forming an emulsion. If you react the insoluble thing to make it soluble then you're just making a solution.
@@complainer406 So...Van Der Waals forces would be a "physical bond," right?
One shares electron and the other don't I guess
Just a note about the glass being a liquid debate: there’s this idea that old stained glass windows are thicker at the bottom because the glass has flowed down; this is a myth. Old windowpanes are often thicker at the bottom, but that’s because the techniques to create very flat glass didn’t exist, so they’d put the thickest part of the pane at the bottom for stability. Glass is more viscous than lead; if the panes were old enough to start flowing down, the lead lining around them would be a puddle on the ground.
This is so interesting
@Nick Janssens Would glass be neither a solid or liquid since it is not a uniform phase? (Not having a continuous crystal structure)
@@huyentran2071 Wood doesn’t have a continuous crystal structure, and it’s definitely solid.
@@edenlippmann3745 Wood isn't a substance, it's quite heterogeneous. So it's neither a solid nor a liquid, as these are properties of substances.
I wonder if they started out thicker at the bottom to begin with, due to a quirk in their manufacturing process
damn his power level of smooth ad transition rivals linus'
Adam Cooking Tips
lttstore.com
Idk Linus' Add transitions honestly suck and are really jarring, whereas Adams happen way more natural and seem more real because of it.
Linus’ ad transitions aren’t smooth at all.
This comment thread is brought to you by ltt fans
I literally turned in a chemistry assignment on this topic this morning. This would have been useful yesterday. Thanks for the awesome practical explanation Adam.
F
I literally turned in a chemistry assignment on this topic this morning. This comment would have been useful yesterday. Thanks for the awesome practical explanation Milo
That professor had such a pleasant voice and accent
Northern English I wanna guess?
He never blinks either.
@@Reynsoon yes I imagine so (I'm Northern English too)
As a fluid dynamicist, I love when fluid dynamics shows up in random places. Fluids are everywhere, and multiphase fluids are so delightfully whacky and counterintuitive that they make for great content it seems. More cooking fluid dynamics please!
The sponsor transition for this video was sweet, just like Honey.
I really like that hearty "Dismissed!" at the end. I kind of hope it's going to be a part of the educational vids going forward.
I love how much effort he puts into this. This channel has become way more than just a cooking channel.
10:02 Chemist with a PhD here. Glass is a solid. Period. There's no discussion, no rabbit hole. Glass is an amorphous solid, *not* a liquid.
Yeah, it's disappointing to see Adam perpetuating the myth of controversy.
I am a chemist. I will also back up this statement
@@mcgovemjEveryone has blind spots. People shouldn't be shamed for being ignorant of something unless it's willful.
Glass here. Don't tell me what I am and am not. Period.
@xBris @thenintendoboy I'm skeptical about the PHD now... He did not say it was a liquid he said "... to see if glass counts as a solid".
www.scientificamerican.com/article/fact-fiction-glass-liquid/
"solid" isn't the same thing as "amorphous solid", because if it was you wouldn't need the "amorphous". Which was exactly Adams point. A liquid that flows at 1mm per Age_of_universe isn't the same thing as a solid.
I kid you not I have been a sub for years and I just happened to have an assignment on emulsions today. Your ability to harness the power of serendipity is incredible Adam
"How emulsions work why they make food good"
Exactly the kind of title I'd expect from a former journalist.
not anymore :)
He swiped a commenter’s joke and renamed it 😂
I just don’t Understand how anyone could possibly express their tastes in any creative work without understanding the science behind it. Always appreciate your lessons.
That was probably the smoothest Honey sponsor transition ever.
Adam not using the classic "Whom i'll now briefly thank" line to segue into his sponsorship segment shook me to the core.
Regarding 6:25, I find that statement inaccurate. "Emulsifier" defines a wide array of substances that stabilize emulsions. There is another word for the subset of emulsifier who act by bonding different ends with different substances (polar and non-polar), these are called "Surfactants".
He said "Some people will argue...", not that he actually believes that thickeners are not emulsifiers.
@@aaronli8843 still, it's not like there is a debate. That's the technical definition of surfactant. You can argue whether or not a given mixture is an emulsion, but emulsifier and surfactant have clear and distinct definitions.
This man plays magic when it comes to sponsorships the transition from normal content to talking about sponsers is so smooth.
You know you're going to learn something when he gets the fluffy balls and string things out
Those string things are called pipe cleaners. They were like the bottle brushes of the 1800s.
This is wonderful! I study pharmacy and i had a hard time differentiating colloids from emulsions and suspensions, this is very helpful as a way to simplify and imagine things. Thank you.
You could hear Adam physically cringe at his segue into the sponsor 😂
You dislike my v*deos? Are you just a h8er boi? I say see you l8er boi. Don't watch my stuff anymore. Your dislikes are damaging my good reputation. I am a superstar, dear oli
@@AxxLAfriku who the hell are you
@@squippites7356 he’s a random dude that is absolutely terrible at self promotion. I’ve seen him make random self promotions in a lot of videos
@@squippites7356 just ignore him, I think that he's demented.
@@mememaster9761 As long we RAID (Shadow Legends) stays away, it's all good.
I do miss the simplicity of some sponsors - "The Pork Board would like you to consume more Pork"
Hard disagree. These discussions are not "pointless nerdery" classifying and understanding the world is important to how we can move forward. Don't dismiss your pursuit of knowledge. To a cook understanding the differences between chemical definitions is much more important that people believe. Understanding fat and oil are the same is important and changes how we cook, and what we can combine.
3:08 Finally someone explains where honey gets their money, it always annoyed me how no one ever explains that, I ended up looking it up online but thank you for mentioning it, my past self would thank you
I have a recipe to illustrate how great emulsions are! My butternut squash and tomato soup. I cook the tomatoes with olive oil, then add cooked squash. A pint of cream binds everything together and gives it an amazing, smooth texture that brings the flavors to the forefront.
"How emulsions work why they make food good"
Saving this in the comments for when he inevitably corrects his typo
@@AxxLAfriku dead channel
@@finderrio oof you got him
@@AxxLAfriku dead channel
@@finderrio do people actually find his “content” entertaining. I find it quite disturbing
@@carlos-bm6658 fc baaayern, stern des süüüüdens
After highschool I worked at Eastman Kodak in Rochester, NY. Great experience overall. I worked with film emulsions quite often in very low-light conditions. The whole facility I worked in was like something out of a movie. Just so different from every day work. Still the best job I've ever had.
Hey Adam, have you thought about doing a video where, through blind taste tests, you determine if bay leaves actually do something to flavor?
Glass is definitely a solid, an amorphous solid, meaning it doesn't have a crystal structure (it's kinda blobby on a molecular level), and it doesn't have a well defined melting point, but rather a melting range. Butter is the same btw.
You'll often hear people say glass is a slow moving liquid because very old houses have windows panes that are thicker at the bottom, but this is actually just an artifact of how window glass used to be made. Sometimes the thick section is on the top if the builder put the pane in upside down
Glass is a solid, people just sucked at making glass a hundred years ago.
I can't believe Adam somehow has looked into it and still thinks that there is some sort of rabbit hole to go down. It's as cut and dry as it comes, glass at room temperature is never a liquid.
That story about old windows is the origin of the argument but there is a lot more behind it than that. I study materials science and this came up in one of my lectures a while ago. From what I remember of when my professor brought this up at uni, the way glass is structured means it's possible for glass to flow (theoretically), but the time it would take for an observable change is insanely long meaning it's pretty much impossible to verify experimentally.
By the way, if it is a liquid it is extremely viscous to the point it appears solid hence all the other properties.
Hey guys, you're all wrong and Adam is right.
Glass isn't a solid or a liquid, it's an amorphous solid. If you don't know WHY that one word makes an entire world of difference, you haven't done enough research. Clearly, despite any of your claims contrary to this, you all did not actually look it up. The literal first thing you even get if you Google "Is glass a solid" or "Is glass a liquid" is the answer, and BOTH come up to the same answer.
It is not a solid. It is not a liquid. It is an amorphous solid.
@@NinjaLLR which is why it's referred to as a "kinetically locked solid"
@@DamienDarksideBlog nah, it's a "laosquid"
I watched your videos years ago (the one with demi glaze) but I didnt get back into watching them until today. Really love everything you do, it's amazing to see someone so passionate about food! Also love your wife's books!
You always have such good cooking tips! This channel is so great
This was one of my fave videos you've done! More of this hyper nerd stuff, please. A lot of people have rough understandings of concepts like emulsion (myself included) but understanding why it works will definitely help us get more creative with our food and mess up less when doing so!
Hearing "emulsion" is right up there with "moist" and "goop" in my mind
"A moist goopy emulsion"
@@baronofhell2277 dang, beat me to it
@@baronofhell2277 how do i delete someone else's account
Squirt
@Gavin Those aren't his kneecaps Jim, those are his testicles
Great video. Really do love the interviews. I think this is the first time I fully understood what an emulsion is.
Some of these ad transitions are getting too good adam...
So much nitty gritty detail about how the world behaves that most people don't take the time to understand. My friends lovingly describe me as a pedant, and this is exactly the kind of information I love learning. Thanks for the video, Adam! This one is great!
It took me a little while to really get the hang of all of the emulsions..
I guess I'm a *little thick.*
I should've expected you
@@Froge4291 ur channel is bad and ur puns are worse
I would love if you could make a video about peppercorns. The history of the plant, when it started being used in the kitchen, allergies or cultural biases. I feel like there is a lot to talk about. Love your videos!
"Not above pointless nerdery". 🤔🤔🤔 Accurate, actually! Putting that on my resume 🧐🖤
This is hilarious timing! Just today I handed in a video for a class where we needed to discuss what an emulsifier was and why it's used in so many products!
"I'm not above pointless nerdery, and since you're watching this, I don't think that you are either" - You do know your audience, or at least I fit the description.
There's a small army of chemical engineers debating nuance elsewhere in these comments and me, the least engineer anyone's ever met, is enthralled - so I reckon he's got it down. :)
Honestly, I joined honey from this video because
1: You just flat out said and showed they don't sell personal information, and
2: I need to buy expensive pc parts soon lol
Love the content, going back to collage next year and plan to live off half the recipes you show, good luck with the channel my man
Alright i can't even be mad about that ad transition that one was smooth
I really do feel like you were/are one of those professors that students actually really liked and for good reason. The cooking tips are great too.
For anyone wondering: It's "miscible" and "immiscible"
You have quickly become one of my favorite TH-camrs. This content is fantastic! I love learning more than just the "how" of cooking, but the "why" also. Thank you.
Bro that segway into the sponsor was smooth af.
This is great revision for my chemistry exam. Might even throw in a Honey sponsor in one of the short answers
Adam: here's a thoroughly researched explanation of emulsions
Also Adam: less dense = "lighter"
Technically true, if you're comparing equal volumes. It's in the definition of density.
Thanks, this is finally the missing piece of the puzzle that explains why my wife's method for making mayonnaise works and/or doesn't work.
She breaks an egg directly into a large quantity of oil with some lemon juice in a jar, then sits an immersion blender directly over the egg yolk and turns it on, holding it down against the bottom of the jar. The egg gets broken into the oil so the yolk is cushioned and doesn't break, because if the yolk breaks the whole thing doesn't work and you wasted the egg and the oil.
That made no sense to me as I'd been assuming the emulsion was primarily driven by the lemon juice breaking the oil up, and - you know - you break the yolk pretty quickly with the immersion blender! But I guess this method is actually relying on the high amount of yolk and relatively small amount of oil locally directly under the blender, and will just draw more oil in slowly as the emulsion forms while you hold the blender down to the bottom of the jar. If the yolk breaks it will naturally disperse more and the ratios are different. Huh!
when he segwayed (*segue) into that Honey sponsor
ADAM, YOU GOT ME AGAIN!
YES
@@watercressfabrique3333 WHY ARE WE SHOUTING
That was a clean segway
Segue **
Since I turned 30, I watch channels like this just to feel like I am learning stuff and it's working guys.
So were gonna ignore the fact adams in his underpants?
@stockart whiteman let’s just pretend it’s underpants.
he isnt, those are shorts, and besides, who cares?
@@tenaciousjoda8605 in the mirror universe-
Adam's transitions into his sponsors are so flawless that I'm constantly on the edge of my seat lol
“Is glass a solid”
WELL THERE GOES MY PRODUCTIVE AFTERNOON.
Spoiler it is but it isn't, but I think it is, but I will also realize it isn't.
Veritasium has a good video explaining just that.
The answer: glass is definitely a solid, but materials scientists still aren't exactly sure *why*, since its structure seems to remain exactly as random and disordered (rather than ordering itself into crystals) as it's cooled through the "glass transition" between viscous molten silica and solid glass.
@@Nerdule that's true, but it isn't. Because glass flows at room temperatures. If you measure the glass of old buildings it will be wider at the base while it slowly tries to take the shape of its container. So you can argue that it's just incredibly viscous. But at the same time it will behave like a solid under the right conditions.
@@dcd1359 That's not true.
The voice of professor Coupland is smooth like butter imo
Thank you Adam
Yess
I don't watch Adam's videos for food knowledge anymore, I watch for the segues. That sponsor segue was on POINT.
I was learning about emulations a few days in chemistry
That was the cleanest sponsor spot transition I’ve ever seen. Good on you, Adam. Thank you for being you.
Dr coupland looks cute with his glasses 🤭🤓
@@joejasat Maybe you and he just blink at the exact same time 🤔
I love these food chemistry videos. It's really shows us the true cooking potential a cook can reach if they understood the science of what they're making.
that honey segway was absolutely legendary
One of the smoothest Ad transitions I have ever seen.
He didn’t say “whom i now briefly thank” when the sponsor came on.
Ikr it's getting smoother and smoother.
I know Adam was a journalism professor, so he's an expert on doing this, but I always think it's really cool to watch someone take a complex topic and break it down for the layman
5:36 "If you fell out of an airplane into the ocean..."
Ironically, the water would be too viscous for me to stay alive from the impact.
Not entirely sure how I’ve missed this channel, what with my crippling TH-cam addiction, but I like your stuff. Thanks for the content.
"Is glass solid"
Well glass is glass and glass breaks
U sound like you've seen a lot of em scratch at a 6 with deeper grooves at level 7.
As someone who's studying Food Technology (currently enrolled in the BSc program of Wageningen University) I think this is a great video explaining the basics of food emulsions whilst still providing plenty of scientific background. I'm a firm believer that understanding the scientific principles behind certain things in food can help us expand our cooking to a new level.
One cool thing is that pretty much anything with cells has proteins that can function as emulsifiers if it's crushed, as the key building blocks of cell membranes are such proteins.
Aioli is traditionally made without any egg, just something water based, garlic, and oil (in some cases milk-soaked bread was also added, but it's not required), as the crushed garlic provides the emulsifiers; what we often call aioli nowadays tends to be more like a garlic flavoured mayonnaise.
Mutabbal, sometimes known as baba ghanoush/ghanouj, is also utilising this, with cooked and crushed eggplant providing emulsifiers.
If you're making a sauce or soup with vegetables and/or meat, blending it will often help to emulsify any oils/fats present as the blended vegetables/meat have cell breakage and the emulsifying protein that made up the cell membranes of those broken cells seep into the water, whilst the oil is pulled down by force, broken up into droplets, and mixed with the emulsifiers.
when you said it made food butter, I thought you'd literally turn some dishes into actual sticks of butter for some reason
Could you make a series on cooking eggs? I always hear it's one of the basics you need to know how to cook with before you even get into making anything else, and I want to know how I can make better eggs.
2:19 I've been struck by a Smooth Criminal
dang! I'm in chem rn and this is the exact topic we are on. This video really helped me refresh my knowledge about emulsion, thank you so much!
The scientist of Food
As a Food Scientist myself, I really enjoy your videos! Food ❤️Science
Oil is about 8% less dense than water, that doesn't seem like much.
Sometimess the two layers form very slowly because the liquids have very similar densities. And sometimes the layers can even switch provided one layer contains dissolved solids making it heavier (more dense).
In chemistry, resolving emulsions can be as difficult as forming them. Sometimes people add salts to the water precisely to push the oil or whichever different nonpolar compound out of it.
Separating clove oil extracted by steam distillation is one example.
WOAH that segway into the sponser. that got me. good job.
LMAO this is my 8th standard chemistry class all over again.
Adam, you actually put this videos out at a quite perfect time. I'm studying ecotrophology (nutrition and food science) and currently we're talking about lipids, emulsions obviously being a relevant part of this topic.
John couplands sounds like hammond from jurassic park kinda looks like it
Welcome to emulsion park
I'm super glad you turned more to these educational style videos.
Sorry for this, I love you and I love your videos but I kinda don't like your recipes. I've tried few and they're just not my style mostly many of them are nice too, dessert recipes are great
8:43 Vsauce enters the chat
Or does he?
great stuff! small advice from a person who cheffed for a couple of years. you can make a ring out of a towel and place your bowl to whisk the emulsion if you only got one hand to do so. that way your bowl will stay put.
Immediately goes to google “Is glass a solid”
As a college student studying chemical engineering, I am incredibly happy you decided to do a deep dive into emulsion!
I usually love the science videos but this one was oversimplified and I didn't feel like I learned anything. Still fun, just less attention to detail made it not as good.
After watching this and the Mother Sauces series, I need an Alex French Guy Cooking and Adam Ragusea collab
For those curious about his reference to glass: a window pane, after many years, will be thicker at the bottom than it is at the top. This would imply that glass is a viscous liquid, since it's flowing downward with gravity. Just... very very slowly. I don't know if there's an consensus on if it qualifies as a liquid or not, but it's been under debate for a long time.
That's all a naming technicality though. It's like "is water wet."
Nope. As I mentioned in my comment "old windows are thicker at the base but this is because of inconsistencies in the process of creating glass back then, not because it flows or whatever. An amorphous solid is one which changes from hard/brittle to rubbery/malleable when heated, not one where it toes the line between solid and liquid, like a non-Newtonian fluid.
"
@@hendrixinfinity3992 Ah, well there you go.
Very nice explanation of emulsions. Reminds me of Alton Brown and his science of cooking explanations when he was doing”Good Eats”
Next video: "Why I season my emulsion and not my steak"
Why i salt my stove and not my steak
Why I emulsify my steak and not my season.
Smooth ad transition lol. I can vouch for Honey, I’m in Ireland so it doesn’t work all for as many sites as it would in the US, but it’s still definitely worth having, so follow the link ladz