The physics of baking
ฝัง
- เผยแพร่เมื่อ 5 ต.ค. 2017
- Professor Michael Brenner introduces some of the physics of baking, and Chef Joanne Chang demonstrates how physics plays a role in baking a yellow birthday cake.
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Thank you!
So we beat the butter and sugar together and physics class's over 😂
😀
Literally my thought too 🤣
wish that was so😭
Gem!!
Very good stuff to know! I didn't understand that the air pockets before but now I do!
Sugar makes the air pockets in the butter and when you put it in the oven they expand due to the heat and it makes the cake light and fluffy!
so amazing thank you
amazing content
I hope you keep update :)
Never knew this! Thank you
So it took almost half the video to get into it and then the video ends before they finish the second step??
I'm learning how to bake and prepare fast foods but i don't understand how these chefs come up with their measurements when it comes to baking soda , milk , or egg, especially because i intend to learn how to prepare these snacks in large quantities but i don't know how to measure in right amounts.If anyone has any knowledge on this please share .
Room temperature is lot different between south Texas and Nome, Alaska LOL. I can tell you that south Texas in the summer will cause the butter to begin melting in the blender if stirred around too much. I think that I would will try to take a reading of the butter and experiment more to determine the best temp for the butter, so I can get the best possible lift and fluffiness.
60F is the optimal butter temperature for creaming method. Eggs and other liquids should also be around this temperature to prevent butter from curdling once they are added.
You need to crank your ac man, butter melts at like 82, your house is probably like 80 degrees. I lived in Louisiana and haven't had this issue even when it got to +100. although sometimes that ac bill will get high so i get you.
Does anyone knows what is the science behind adding milk powders to dough? I saw it in lots of recipes where they use about 20 to 30g. But that addition add to the dough in term of flavours or dough structure?
Both to strengthen the dough and acts as a dough softener. If use in sourdough. Powdered milk is used to avoid having to scaled the milk. If you don't scaled it or if not using powdered milk, the enzymes from the milk will have a negative reaction with the sourdough starter.
milk powder is used in certain scenarios where milk is desired, but is unable to be held for long, so to avoid expiry its substituted for milk powder and water, because milk powder is just dehydrated milk.
When making chocolate, for instance, you do not want water or any other liquid in it, or it will get ruined. To make white chocolate, powdered milk is used instead of real milk.
Her skin looks like she's never eaten junk food
great ideas
As a baker, the mixer making that much ruckus is concerning. How can she pretend like everything is fine??
It made listening to what she was saying so hard. Totally ruined the video
"physics* do its magic" science is the observation of the proccess within the envrioment
Dear Hardvx team, What if we want something fudgy and not caky? As far I have read about and discover is to melt sugur and butter together on a low heat rather than beating it for a dense fudge brownie. Is that true?
For a dense fudge brownie you want to use plain flour & add baking powder. Melt butter & 70% chocolate, mix eggs & sugar, add the melted choc & butter until combined then slowly FOLD the flour & baking powder in (vanilla and salt too). The trick is 100%!!! To leave it in the fridge for a few hours, or best, over night- you’ll never use a different recipe, trust me 😉
Bskjnb is zn exact science?
I have a question, can we bake with any type of flour .
I doubt this channel will respond. Do you mean flour other than wheat flour? Or different types of wheat flour? Regardless, yes, you can bake with any type of flour--the gluten free flours are more difficult to work with as the gluten structures won't trap air as well to make them light and fluffy. Different types of baked goods will work better with different types of flour--best bet is to look up recipes that specifically have been tried with wheat flour alternatives. One of the beauties of modern internet is that in most cases, others have done quite a lot of ground-work for you.
That's it...finished...after long introduction
That's it?
We bakers already had all this info. I was expecting a little more from HarvardX.
Yeah but this isn’t made for bakers, clown
Well this was not science at all. High level science would discuss how different molecules react with each during baking. What particular reactions leads to different taste and texture.
The audio makes it almost unwatchable.... which is a shame because the content is great.
Damn, Harvard really struggled to explain a real simple concept here lol
I was looking for this comment she said “I’ll show I’ll show you when I put the rest of the butter in” when she’s talking about sugar 😂 where is the confidence Harvard 😂
No one uses physics to describe anything cooking related. They use chemistry and while chemistry did come from physics. It's a little foolish to go back and use physics when Chemistry is a fleshed-out subject. You'd think a channel with "Harvard' in its name would know the difference between the two subjects.
TatTvamAsi Physic can give us another interesting perspective about cooking.
Transfer of heat?
Buy some good mixer.
It's not the mixer. The table isn't flat so it's not sturdy.
That's a KitchenAid one, one of the bests out there.
‘Room temperature’ is vague.
i think the basic room temperature is about 30 - 33°C, generally speaking
WIt isn't it's chemistry of baking
its a physical reaction rather than a chemical reaction so in the instance of what is covered by the video, this would be an example of physics
Lame.