Fun fact: What Adam's wife's family apparently calls peanut blossom cookies was also a popular holiday treat in my stepmom's family, except they called them titty cookies.
There is a sweetener made of regular sugar but because the serving size is less than half a gramm it doesn't need to declare the sugar and thus has no calories.
I could not find an example but there is a sweetener which has a size per serving of less than 0.5 gramms but is made completely of sugar. Since the size is so small they do not need to state the calories of the sugar which means they can advertise their sweetener as containing zero calories although it really is plain sugar albeit in very small portions (since the sweetener comes in pill form).
@@uzzieb9984 I think you might be right, he said what I mentioned in a video but I couldn't remember if quitting his day job was something he was planning on doing or had already done
"You told me rubbing grease on my belly would make me taller. Well, it didn't work!" "What kind of grease did you use?" "Crisco" "You idiot, that's shortening!"
I've tasted shortening once, and it was so strange, because it was like eating flavorless icing. Like, the texture was like icing, but it tasted like nothing. Almost as disappointing as discovering that vanilla extract *doesn't* taste as good as it smells.
as a kid my friend had a very overweight older sister who would repeatedly stick her finger in the crisco to lick and profess her unbridled love for it. i was intrigued, it looked like icing after all. when i finally tried i couldn't believe what she had been raving about. poor girl must have had some kind of sensory receptors that were going ape for that flavorless pasty fat
_Almost as disappointing as discovering that vanilla extract doesn't taste as good as it smells._ Just think, if you had the Covid, it would neither taste nor smell.
I would say - a very powerful video, went way beyond expectations. I was watching videos on how to make a pie crust, a lady said "shortening", which I had never heard of, and that lead me to this video. This video has cooking, history, science, environmental impact, etymology, and everything -- very well put together. It even explained what Crisco stood for. Amazing. Now I am subscriber.
I purchased Crisco for the first time in over 20 years, to make my grandmother's pie crust. I had no knowledge they had changed their formula. When I opened it, I was immediately aware it was very different. I wasn't happy. However, after your video I understand, and feel better about using it to get that perfect old timey pie crust.
How are orangutans affected by palm oil? After palm oil plantations are established, displaced starving orangutans are frequently killed in the most brutal ways such as burning them alive, as agricultural pests when they try to obtain food in the plantation areas.
@@willywodka1924 I'm pretty sure Bayer bought Monsanto, but Bayer later sold of parts of it to BASF. Not sure why you'd be proud of it though, now the EU has to deal with Monsanto lobbyists on the inside
"My shortening is separated! Oil on top and a solid brick on the bottom." "Oh, that's cause it's *organic* shortening. It's inconvenient so it must be good for you!"
Just try/cook with it. It's incredibly cheap for an absurd amount. It's not some kind of miracle flavor enhancer like some people believe. In fact any amount over a pinch in a recipe quickly becomes overwhelming and artificial and gross tasting.
There's no physical difference between MSG powder added to food, and the MSG in foods naturally high in umami flavour. Mushrooms for example. One double blind study with people who claimed to be suffering from MSG intolerance found their claims to not be true. If the person believed their food to contain added MSG they got sympts like headaches, if they believed it to be free from MSG, they experienced no symptoms, no matter the actual content of added or naturally occuring MSG. In actuality MSG in food should have a net health benefit. Since the flavour of MSG is so much stronger than of regular table salt, producers will end up using less Sodium in processed foods than they would otherwises. And a diet high in sodium can raise systolic blood pressure by 10 mmHg or more.
I believe it's pronounced Inter-ester-ified (not inter-sterified), as 'esterification' is done between molecules as the 'ester' bonds of the fat molecule are made and broken.
Every recipe he makes have some ingredient that i have no idea what it is so i have to google it up to know The one that make me feel really dumb was heavy cream,cuz when i looked at what it was i realized that i actually have lots of heavy cream at home
I've heard (without checking) that cottonseed oil was a major industrial lubricant prior to petroleum refining. When the more stable petroleum products became available, the cottonseed industry needed a new market, hence the development into a "food".
@@hendrixhotel There's actually a lot of crossover between food and industry. Water, for instance, is used to wash as well as for drinking, and all foods contain it as well.
I think you missed out Adam by not comparing shortening to lard or tallow. My grandmother used to do all her baking with either lard or suet and her stuff tasted amazing. I don't cook much that calls for shortening, but if I do I use lard. I banished margarine and shortening from my house several years and I think stuff tastes better.
I only use lard in cooking. What I bake (cookies, cakes, etc) stay fresher and moister longer than with shortening. I won't have shortening in my kitchen, thank you very much. :)
Simon WoodburyForget Yh I get that lol but there’s no choice 😂 it’s not the same I understand but it’s not like there’s much else we can do about it. We just can’t use it as a 1 to 1 substitute in baking or anything
This channel is actually so underrated. I love the implementation of chemistry and organic chemistry with food. It really makes a super unique channel. Definitely will be a channel on the rise next year.
@@rawhamburgerjoe Have you tried beef tallow. It is what made McDonald's fries so delicious back in the day. You can even mix the two, depending on what you are making.
@@OldNavajoTricks should I rephrase that to, do you have a point beyond pointlessly showing the world how concerned you are over the plight of the less fortunate on a video that is on a platform that likely have no access to on a topic that in no way addresses anything of interest to them because nothing you do in life is actually for the betterment of anyone, just the stroking of your ego? Fun fact: what you spend on internet/ your cellphone every month could feed 50 to 100 people for that same period, yet here you are.
This is very interesting! When I was growing up we only used butter. I grew up in an Italian American community and we used butter or olive oil for everything. When a recipe called for shortening we just used butter and I thought it was the same thing. When I was 17 I took a cooking class in highschool and the teacher brought out the Crisco I was so grossed out 😂 I had never seen it before I didn't want to eat the food!
Chavez Hurtado its a movie released in 1999 about an insomniac office worker, who is never named but presumably named jack, touring a testicular cancer support group and eventually meeting a girl named marla singer. on a business trip, jack meets a flashy soapmaker named tyler durden, eventually forming an underground fighting club with him. slowly, tyler begins hiring people from the club to perform missions for an operation he called project mayhem. one of these missions leads to the death of jacks friend bob, which sends jack on a search to find tyler. however, after days searching for clues towards his whereabouts, he came to the revelation that tyler durden was a figment of his imagination and didn’t actually exist; it had been jack hiring these men all along. it was revealed to jack by a phone call with marla that tyler (or jack, same thing) had planted several explosives inside multiple financial buildings all throughout the city, and they were set to detonate in mere hours. jack attempts turning himself into the police but after learning the police officers were bribed by durden, he frantically ran towards one of the buildings, attempting to defuse them himself. while inside the building, tyler appears next to jack and knocks him out. as jack came to, he saw that he was tied up in front of a window high up inside the building, minutes before detonation. tyler announced his plans to destroy the economy, therefore creating a financial equilibrium and ending consumerism. after remembering tyler wasn’t actually real, jack focuses his mind into transporting tylers gun from tylers hands to his own. it worked, startling tyler. jack realised that if he tricked his brain into thinking he had committed suicide, it would mean tyler durden would die. jack then shoots himself in the cheek, wounding him but not fatally. he looked over to tyler, who fell onto the floor with a gunshot wound in the back of his head. suddenly, some project mayhem crew dragged marla singer into the room. they questioned jack about the wound in his cheek but refer to him as tyler. he ordered them to get out, leaving marla and jack alone. “you met me at a very strange time in my life.” jack remarked to marla as several buildings in the distance explode and collapse. hope you enjoyed my brief rundown.
I've worked in an adult toy store which sold crisco because its popular for a certain other activity some people enjoy that has nothing to do with eating. It's not sold in supermarkets here, so I've only seen it sold for that use, and I always find it hilarious to see people bake with it.
It's literally a food product. It shouldn't be a surprise that people cook with a food product. Next, you'll say you're surprised that people use cooking oil for cooking things.
@@sebaschan-uwu it really is not that strange to primarily associate it with fucking if "it's not sold in supermarkets" wherever op lives but only in adult toy stores
I see some of that, but Good Eats never tried to defend a processed margarine or shortening, especially when the science is not even close to being in. Lost points for me on that one. If anything you should avoid it until the science is done. Early testing should not be the standard. They had early testing on margarine as well and that was a disaster that not even ants will touch.
Would like you to try Lauren’s grandmother’s cookies using gee versus regular butter. Also given the age of this recipe, wonder what it would taste like using a very pure lard.
I made cookies with Ghee (and lactose free chocolate chips )recently for a kid who was lactose intolerant. Since it's all fat, the ghee cookies were much more crispy in texture than a normal chocolate chip. Laura's grandmother's recipe might be better. :)
I hate the flavour of lard too much to use it for anything. Beef tallow or ghee (piss-easy to make from butter) do most of what lard does and doesn't add a gross porky flavour to things that ought not to taste like pork.
I believe the original version of shortening (or at least the way it is used in cooking) was filled by the fat Suet (kidney fat)., or at least this seemed to be the case in the 18th century (gotta love that Townsend youtube channel). The vegetable replacement, especially crisco, is quite toxic so it came as no surprise to find that companies like crisco paid for claims from various 'health associations' claiming they were healthy while in fact it is far removed from being the least bit healthy. Yep, safer using pork lard, or butter or beef tallow or suet if you can get it.
@@bobkoure that would be great except we continue to see even more products pushing plant oils as a replacement of animal fats including 'ice cream', vegan cheeses etc. If the average Joe knew how toxic those oils really end up being then we would see a return to fats like suet.
Thank you for bringing up the environmental concerns regarding palm oil. You can find it not just in many processed foods, but in soaps and other products as well. We always check for it before we buy anything.
You should make a video explaining how you do all the research required to talk about the science of food. It should be called "why I season my brain, NOT my steak."
I really love how well researched this is. And i love that you mention the deforestation caused by the palm oil farms. Definitely will be supporting you via patreon as soon as i can.
The deforesting thing is actually not as it may appear: Palm tree oil is by far the most effective agricultural use. If Palm tree oil itself weren't planted, locals would be planting less efficient plants, and thus deforest even more lands. The palm oil itself isn't actually the problem, but rather politics and poverty.
I guess so. Personally, I try to confine myself to "time and place." For example, the "cotton field haunted" reference seemed unnecessary in a video about shortening. Adam seems like a nice guy but his need to go there (he seems to do it at every opportunity) suggests the actual haunting is in himself. Such guilt isn't healthy.
@@emilychb6621 it doesn't really matter if its a dead forest or a dead field, either way its biodiversity loss and habitat loss especially for at risk species like orangurans
@@bill9989 if you want to ignore the legacy of slavery that's on you, it certainly didn't bother me to admit the obvious and undeniable fact that slavery still haunts the cotton fields of the American south.
My favorite thing of Adam's, and what is I think, one of the most important things that sets him apart from other "food" channels, is his use of legitimate scientific sources and studies-which he always links in the description. There is just too much conjecture and flat out wrong information spouted ad-nauseam by people with major platforms, all used to scaremonger over certain foods and diets. Really is nice to watch something and be able to not only hear from researchers in the actual fields, but be given the sources to explore and learn and check for yourself.
Coteret exactly a good example of someone who does a lot of talking without actually citing sources or even at times has misleading Comments is flavcity.
You take what should be a very dull subject and without any of the manufactured hysteria of the typical documentary these days, you make it interesting. Keep it up.
Interesting. To this day we refer to certain alloys, particularly aluminum and brass for forging, as being "short" or "hot short". If you smack aluminum too cold, it crumbles, too hot and it literally liquefies and squirts out from under the hammer, then crumbles, it has to be just right, or you can't tool it. Same with brass on the cold side of things - it kinda looks like metallic gravel just laying there on the anvil after a few too many strikes.
how does this guy not have more views? His content is engaging and interesting and his video editing is top-shelf. keep up the good work! Curious if you'll ever do a video on coconut oil, my mother in law swears by it but I think its just a weird trend
My grandma used to make those peanut butter/Hershey kiss cookies every year and now that she's passed, my aunt has taken up that responsibility. They're so good--one of the highlights of Christmas for me. Wonder how similar the recipe is and if our grandmas got it from the same place. Maybe it was a classic in women's magazines or cookbooks circa 1950.
Intersterification....never heard of it before this video. Thanks for educating us! It's scary to know that we never know everything that these food companies do to foods that we consume.
It's pronounced inter-esterification. Inter meaning in-between, as the fatty acids are swapped around between the triglyceride molecules. And it's most likely harmless, because the first thing our body does when digesting fats, is removing those fatty acids from the glycerol backbone. So the 'order' of fatty acids in a triglyceride doesn't matter, it'll all end as free fatty acids temporarily.
Shortening. Here in Indonesia, we call it "Mentega Putih" (White Butter). Used commonly by poor bakers and households who cannot afford regular butter (twice the price of shortening), or the decadent Roomboter (Cream Butter) which costs three to six times more than shortening.
My Dad was a Chemist and abhorred margine and shortening when they came out. He called them all "olio"s ( big crossword word) and delightfully "edible petroleum products" needless to say we always had butter, or lard, in the house (jello might be included in there too)
I absolutely loved this video. I was reading up on interesterified fats and I don't know how your video randomly came up on my feed but it was great. I loved the interview with the doctor. Now if you can only help people to stop eating soybean oil and do a video on the dangers of that.
I just posted elsewhere, there's been almost no research on interesterified fats since this video, but I did find two papers on experiments with mice that found it causes liver damage.
I really love your narrative style! So much fun - watching your videos is a bit of a guilty pleasure - so much so that I feel compelled to pause when my partner comes into the room. Lol.
This is an educational channel disguised as a food channel. I love it
@Reaper5.56 Xx he honestly sounds like Alton Brown
Clickbait
They're not mutually exclusive haha its a food information channel
Wasn't Adam a journalist? It shows in these videos. Good journalism is educational, after all.
It’s a white wine channel disguised as a message board for seasoning comments.
Even his wife makes fun of adam
"SHORTENING COOKIES ARE ON THE RIGHT!"
"ROGER WILCO SHORTENING COOKIES ARE ON THE RIGHT!"
1 800 WISH A NIGGA WOULD your name lol
"Dead god" 😂😂
Bruh
@@Koji-888 ragusea always puts experimental food on the right of the tray
Fun fact:
What Adam's wife's family apparently calls peanut blossom cookies was also a popular holiday treat in my stepmom's family, except they called them titty cookies.
Now that's one hell of a name
hold on what-
WOOOOOO
Oh I’ve seen these cookies all over the place. Lots of my family freind bake them
A much better, and befitting name.
Somewhere there is a food with a serving size of 0.4 grams and no ingredients
There is a sweetener made of regular sugar but because the serving size is less than half a gramm it doesn't need to declare the sugar and thus has no calories.
@@iododendron3416 Please. Elaborate.
I could not find an example but there is a sweetener which has a size per serving of less than 0.5 gramms but is made completely of sugar. Since the size is so small they do not need to state the calories of the sugar which means they can advertise their sweetener as containing zero calories although it really is plain sugar albeit in very small portions (since the sweetener comes in pill form).
@@MrMoon-hy6pn pretty sure he means tic tacs. They are almost completely sugar but because the serving size is so small they can claim zero calories
@@iododendron3416 tic tacs
Love how adam is getting more educational while still being funny and entertaining.
Bee Hive he knows Good Eats has returned so he has to step up his game.
He was a professor before he started doing this full time, so he knows his stuff
Matt J S. Unless I’m missing something, he’s still a professor
@@uzzieb9984 I think you might be right, he said what I mentioned in a video but I couldn't remember if quitting his day job was something he was planning on doing or had already done
@@mattjs.5537 he's a professor, just not in food
"You told me rubbing grease on my belly would make me taller. Well, it didn't work!"
"What kind of grease did you use?"
"Crisco"
"You idiot, that's shortening!"
Underrated comment
this deserves so much more likes what
is this some reference to something that I don't understand?
Ah yes, as opposed to tallening!
Oh My........You are Fuckin Nut's....Right on Steven...make my day....
I've tasted shortening once, and it was so strange, because it was like eating flavorless icing.
Like, the texture was like icing, but it tasted like nothing.
Almost as disappointing as discovering that vanilla extract *doesn't* taste as good as it smells.
as a kid my friend had a very overweight older sister who would repeatedly stick her finger in the crisco to lick and profess her unbridled love for it. i was intrigued, it looked like icing after all. when i finally tried i couldn't believe what she had been raving about. poor girl must have had some kind of sensory receptors that were going ape for that flavorless pasty fat
That is because most comercial frosting is crisco with sugar added.
_Almost as disappointing as discovering that vanilla extract doesn't taste as good as it smells._
Just think, if you had the Covid, it would neither taste nor smell.
Me and my brother have a running joke that s'mores is *very* disappointing without the marshmallow. Like, it's sad.
Actually really some high quality vanilla extracts have removed the alcohol and do taste nearly as good as they smell
What a journey. Everything started with a New York style pizza and now i'm feeling like a food scientist.
he's come a long way from yelling at us for buying brown sugar
@I C ?
THIS. Ragusea's channel is such a gem
@I C he didn't claim the other guy invented it, just used it
Tobias Hermanns mine started from the oven fries :)
I would say - a very powerful video, went way beyond expectations. I was watching videos on how to make a pie crust, a lady said "shortening", which I had never heard of, and that lead me to this video. This video has cooking, history, science, environmental impact, etymology, and everything -- very well put together. It even explained what Crisco stood for. Amazing. Now I am subscriber.
... you know this video looks like something that could be used in class as legitimate source material.
Well you can yoink the sources in the description and make it look like you founded all the information by yourself
Well he is a professor after all
Please let Family and Consumer Science teachers show this in class!!!!
His videos are produced exceptionally well. Definitely an underrated channel.
I sense that Adam is very proud to live in Macon, Georgia...
Perhaps because it rhymes with bacon?
📍 MACON
@@Soul_Alpha That's why the TF2 engineer is always talkin' about "Macon bacon"
Of course he is, it's Macon
Is he from there originally? I don’t pick up an accent from him at all.
I purchased Crisco for the first time in over 20 years, to make my grandmother's pie crust. I had no knowledge they had changed their formula. When I opened it, I was immediately aware it was very different. I wasn't happy. However, after your video I understand, and feel better about using it to get that perfect old timey pie crust.
You shouldn't feel good about it. Look up what they've done to orangutans to grow the palm trees.
How are orangutans affected by palm oil?
After palm oil plantations are established, displaced starving orangutans are frequently killed in the most brutal ways such as burning them alive, as agricultural pests when they try to obtain food in the plantation areas.
@@wendyeames5758 well this thread took a turn
@@wendyeames5758 that escalated quickly
Called "crystallized cottonseed oil" in the Crisco name.
Contains exactly zero point zero zero percent of anything from cottonseed.
America.
Idk u tell me
Lmao that passive aggressive edginess
cant you tell from the 10 minutes long video he made
@@DarshanBhambhani it was sarcastic
Darshan Bhambhani r/woooooooosh
@RDN top 10 reasons why doge funny
Cheetos: "now with no trans fats!"
Also Cheetos: 0g trans fats per 1/36 a crumb
Replaced with Monsanto's Glyphosates.
@@jaym9846 Still proud on good ol' BASF for buying that shithole of a company
@@willywodka1924 I'm pretty sure Bayer bought Monsanto, but Bayer later sold of parts of it to BASF. Not sure why you'd be proud of it though, now the EU has to deal with Monsanto lobbyists on the inside
@@majorfallacy5926 Yes, you are right, not sure how I got those two mixed up
Replaced with “Hetero fats” haha I made such a funny joke I’m totes not sad about Dad leaving for his milk Dad why did you leave?
>Hmm, we can't partially hydrogenate oils anymore
>what if
>we fully hydrogenated some oil, then mixed it with unhydrogenated oil
Crazy
Brilliant!
"My shortening is separated! Oil on top and a solid brick on the bottom."
"Oh, that's cause it's *organic* shortening. It's inconvenient so it must be good for you!"
This channel is slowly becoming one of my fav food related channels on TH-cam. Great content, great research and awesome integrity.
@@CodeCombine you forgot foodwishes
life of boris
@@eltiolavara9 boris is more general lifestyle than cooking so he doesnt count
@@xertophilios3695 tbh like yea he makes more stuff but he got me into cooking (no seriously) so yea
Is anybody else wanting a video on monosodium glutamate (MSG) because it is deemed to be so bad but i think a lot of us don't know the truth about it.
good one!
Good suggestion. It's basically concentrated umami. I've heard it was popular to claim an allergy to MSG in the 70s etc.
check out the other Adam's information on that (Adam Ruins Everything)
Just try/cook with it. It's incredibly cheap for an absurd amount. It's not some kind of miracle flavor enhancer like some people believe. In fact any amount over a pinch in a recipe quickly becomes overwhelming and artificial and gross tasting.
There's no physical difference between MSG powder added to food, and the MSG in foods naturally high in umami flavour. Mushrooms for example.
One double blind study with people who claimed to be suffering from MSG intolerance found their claims to not be true.
If the person believed their food to contain added MSG they got sympts like headaches, if they believed it to be free from MSG, they experienced no symptoms, no matter the actual content of added or naturally occuring MSG.
In actuality MSG in food should have a net health benefit.
Since the flavour of MSG is so much stronger than of regular table salt, producers will end up using less Sodium in processed foods than they would otherwises.
And a diet high in sodium can raise systolic blood pressure by 10 mmHg or more.
I believe it's pronounced Inter-ester-ified (not inter-sterified), as 'esterification' is done between molecules as the 'ester' bonds of the fat molecule are made and broken.
@@steviesteveo1 yeah but she's British...
Merriam-Webster says esterification is pronounced eh-STEH-ruh-fuh-KAY-shun
Now it makes sense, thank you.
I was interested, but I was also terrified.
@@ThreadBomb Do you mean you were esterrified?
I'm still concerned over the vegetable soup video
Ligma_Lord I need your profile picture.
@@wof_973 I literally Googled succ
Ligma_Lord - Wouldn’t be too worried - it was a pretty sharp sendup of general contemporary TH-cam culture...
...I hope...
Ligma_Lord I’m concerned of your profile picture
Subscribe to me for no reason Please dont be
WTF is shortening? -Literally any non american reading a recipe
Every recipe he makes have some ingredient that i have no idea what it is so i have to google it up to know
The one that make me feel really dumb was heavy cream,cuz when i looked at what it was i realized that i actually have lots of heavy cream at home
@@ametislady2 what do they call heavy cream where you live
@@phenixnunlee372 Creme de leite,or milk cream in portuguese
@@ametislady2 Took me a lot of wandering around grocery stores to find corn flour
Ametislady in the uk here it’s double cream
I am really glad that this guy steered into a career of food and food history...the videos are so well done and researched..
dad always taught me to use crisco as gun grease for black powder revolvers. the thought of cooking with it freaks me out 😨
It’s just lubricant, you can use canola a very popular cooking oil for the same thing
I've heard (without checking) that cottonseed oil was a major industrial lubricant prior to petroleum refining. When the more stable petroleum products became available, the cottonseed industry needed a new market, hence the development into a "food".
Jesus Christ America
Silva Socling yeeyee oil and guns
@@hendrixhotel There's actually a lot of crossover between food and industry.
Water, for instance, is used to wash as well as for drinking, and all foods contain it as well.
I think you missed out Adam by not comparing shortening to lard or tallow. My grandmother used to do all her baking with either lard or suet and her stuff tasted amazing. I don't cook much that calls for shortening, but if I do I use lard. I banished margarine and shortening from my house several years and I think stuff tastes better.
My mother grew up on a farm in the 1940s-50s, and used to have bread and dripping as a treat!
I only use lard in cooking. What I bake (cookies, cakes, etc) stay fresher and moister longer than with shortening. I won't have shortening in my kitchen, thank you very much. :)
@joemackey1950 I'm assuming the taste of the lard doesn't effect how dishes like cookies taste? Also why not use butter and olive oil as well?
We all need laws that stipulate that 100% of ingredients should be shown on the label. It should be a human right.
Good luck getting that one past McTurtle.
Easy fix, don’t eat it
@@bobkoure thats racist to turtles man
@@NovikNikolovic ??
@@bobkoure McTurtle, you mean McConnell right?
Well, calling that sick human being a turtle is so offensive to turtles.
Boom. Shortening makes you shorter. Boom. Explained in less than 3 seconds. Bam. Bim Bam Bom. Boombaloombaboom.
is this Scott Galloway?
@@gmart225 hi. Scott Galway speaking. Hi, this is not Scott Giveallway. Thank You.
Have you been watching too much pewdiepie because me too Bing Bong Bing Bing Bong
Thewindgamer schip schop
Shortening makes your lifespan shorter indeed.
Shortening is pretty much non-existent in the UK, a real nightmare to get it over here.
Crisp 'N' Dry Solid Vegetable Oil.
Just buy margarine it's the same thing!
Butter or margarine
Holy Shit Larry
Simon WoodburyForget Yh I get that lol but there’s no choice 😂 it’s not the same I understand but it’s not like there’s much else we can do about it. We just can’t use it as a 1 to 1 substitute in baking or anything
I tried to tell my husband’s 92 year old grandmother how unhealthy cooking everything with crisco was. For some reason she didn’t take me seriously.
Well she lived on to 92 so obviously she won't agree that crisco was bad for her
All the liberal propaganda didn’t get to her
@@skylerstone7885 Until her pronouns became Dead/Gone.
My mother voted Republican til the day she died
She has been voting Democrat ever since.
@@robertanderson5092 😭😭😭😂💀💀💀💀
Adam, I see, your titles are becoming better and better. Your becoming a real youtuber now. From the energy of last video
And he got over 10 minute mark
I read titles as titties 💀💀
H3LLC4T 683, same.
“The fluffy white fibre that most of your clothes are probably made of”
*cries in polyester*
you:cries in polyester
me: laughs at your comment then cries because most of my clothes are cotton which is cheaper than polyester
Me: wearing cotton because it’s comfier and feels nicer
Me: Laughs in silk
Me: laughs in wearing leather
but you like her better
Damn I should probably change my name now.
Lol this deserves more likes
nice
big iq plays huh..
@@Bluedragon2513 My original name was Chris Co.
@@Based_Department ooo ty for context
Now I know why Alton Brown started shooting Good Eats again. He was threatened/motivated by you.
exactly!!
Yesss! That's exactly who he reminds me of!
That show was part of my childhood haha. Haven't seen it in over 12 years or more.
As a chemist, it should be pronounced "Inter---Esterification" Just letting you know
Interesting
ahh okay that makes sense now.
That was bothering me, too.
dude's from Macon, Georgia. we're lucky we can understand him at all.
@@scrapeape haha that sounds interesting
Your channel is answering so many questions I have about food and science and the science of food. Thanks Adam, you're awesome.
This channel is actually so underrated. I love the implementation of chemistry and organic chemistry with food. It really makes a super unique channel. Definitely will be a channel on the rise next year.
Don’t discount lard, it’s a legit product and makes amazing biscuits
I really don't like the porky taste. I've never not been able to taste it whenever I try to use it.
rawhamburgerjoe hmmm ever tried snow cap? I’ve found it be pretty clean tasting
@@rawhamburgerjoe Have you tried beef tallow. It is what made McDonald's fries so delicious back in the day. You can even mix the two, depending on what you are making.
Bound4Earth yeah i remember those good old days. Mc donald fries use to taste so good because of it
Lard can pickup funky smells when you store it in the refrigerator. I suggest storing it in a airtight container or bag.
Everything I know about Macon comes directly from this channel.
What did we learn?
It's 2020: use lard or butter if you need a solidish fat. We have refrigeration. It's no biggie.
Butter makes it better. :-)
Not everyone has refrigeration.
@@OldNavajoTricks I suppose you think you have a point.
@@elcidbob I do have a point, whether you are able to see it or not is not my concern.
@@OldNavajoTricks should I rephrase that to, do you have a point beyond pointlessly showing the world how concerned you are over the plight of the less fortunate on a video that is on a platform that likely have no access to on a topic that in no way addresses anything of interest to them because nothing you do in life is actually for the betterment of anyone, just the stroking of your ego?
Fun fact: what you spend on internet/ your cellphone every month could feed 50 to 100 people for that same period, yet here you are.
"Make every year. WE HAVE NO CHOICE!"
This is the type of channel I've always wanted. I wanted to learn the purpose of specific ingredients
Grandma's recipe: MAKE EVERY YEAR
Adam's family: WE HAVE NO CHOICE
Crisco reminds me of my Puerto Rican grandma's cooking; 1 lil lady cooking for an army with the ease and grace of a pro.
This is very interesting!
When I was growing up we only used butter. I grew up in an Italian American community and we used butter or olive oil for everything. When a recipe called for shortening we just used butter and I thought it was the same thing. When I was 17 I took a cooking class in highschool and the teacher brought out the Crisco I was so grossed out 😂 I had never seen it before I didn't want to eat the food!
I’m still grossed out when I see food made with crisco lol
Crisco is a manmade horror beyond my comprehension
"Shortening balls are on the right" MARRY HER- oh wait
Yeah, soap is fat.
Me: yeah I know, Ive seen Fight Club
Adam: but you know that, cuz you ve seen fight club
Me: oh.....
kunstundmucke I learned about fight club in a soap making class.
I still don’t even fully know what fight club is, that’s the point right
Chavez Hurtado its a movie released in 1999 about an insomniac office worker, who is never named but presumably named jack, touring a testicular cancer support group and eventually meeting a girl named marla singer. on a business trip, jack meets a flashy soapmaker named tyler durden, eventually forming an underground fighting club with him. slowly, tyler begins hiring people from the club to perform missions for an operation he called project mayhem. one of these missions leads to the death of jacks friend bob, which sends jack on a search to find tyler. however, after days searching for clues towards his whereabouts, he came to the revelation that tyler durden was a figment of his imagination and didn’t actually exist; it had been jack hiring these men all along. it was revealed to jack by a phone call with marla that tyler (or jack, same thing) had planted several explosives inside multiple financial buildings all throughout the city, and they were set to detonate in mere hours. jack attempts turning himself into the police but after learning the police officers were bribed by durden, he frantically ran towards one of the buildings, attempting to defuse them himself. while inside the building, tyler appears next to jack and knocks him out. as jack came to, he saw that he was tied up in front of a window high up inside the building, minutes before detonation. tyler announced his plans to destroy the economy, therefore creating a financial equilibrium and ending consumerism. after remembering tyler wasn’t actually real, jack focuses his mind into transporting tylers gun from tylers hands to his own. it worked, startling tyler. jack realised that if he tricked his brain into thinking he had committed suicide, it would mean tyler durden would die. jack then shoots himself in the cheek, wounding him but not fatally. he looked over to tyler, who fell onto the floor with a gunshot wound in the back of his head. suddenly, some project mayhem crew dragged marla singer into the room. they questioned jack about the wound in his cheek but refer to him as tyler. he ordered them to get out, leaving marla and jack alone. “you met me at a very strange time in my life.” jack remarked to marla as several buildings in the distance explode and collapse. hope you enjoyed my brief rundown.
I've worked in an adult toy store which sold crisco because its popular for a certain other activity some people enjoy that has nothing to do with eating. It's not sold in supermarkets here, so I've only seen it sold for that use, and I always find it hilarious to see people bake with it.
It's literally a food product. It shouldn't be a surprise that people cook with a food product. Next, you'll say you're surprised that people use cooking oil for cooking things.
@@sebaschan-uwu it really is not that strange to primarily associate it with fucking if "it's not sold in supermarkets" wherever op lives but only in adult toy stores
This channel reminds me of Good Eats, the show that first got me into cooking. Good work, Adam !
I see some of that, but Good Eats never tried to defend a processed margarine or shortening, especially when the science is not even close to being in. Lost points for me on that one. If anything you should avoid it until the science is done. Early testing should not be the standard. They had early testing on margarine as well and that was a disaster that not even ants will touch.
I hope WTF stands for What Type of Frosting, if not this isn't the Adam I fell in love with
Would like you to try Lauren’s grandmother’s cookies using gee versus regular butter. Also given the age of this recipe, wonder what it would taste like using a very pure lard.
I made cookies with Ghee (and lactose free chocolate chips )recently for a kid who was lactose intolerant. Since it's all fat, the ghee cookies were much more crispy in texture than a normal chocolate chip. Laura's grandmother's recipe might be better. :)
he transitioned so fast onto his kid though, like, he has EXPERIENCE with acknowledging his children when they come onto the camera.
"Momma's little baby loves shortnin, shortnin , mommas little baby loves shortenin bread". As we sang at school singing lessons a long long time ago.
I was going to post this same comment.🍻🤓
Momma's little baby made an appearance at the end. Unfortunately, he didn't get a chance to confirm or deny.
attila bloodaxe...And that's not all...that's not all...
Momma's gonna make a pot of coffee, too...apparently??
.
My grandma sang me this song. She was from Texas.
3:43 “Shortening on the right, shortening on the right, SHORTENING ON THE RIGHT!”
As Dr. Berry explains it, fats are made up of triglyceride-*oh hi Freddy*
I died omg
O hi mark
omg he's so cute!!
Freddy, my man! (☞ﾟヮﾟ)☞
Is see your profile EVERYWHERE. You must be on youtube even more than me
Ya like jazz?
I'll stick with butter and lard. My body knows how to digest those.
That's smart. I ain't eating plastic!
Cottonseed oil. yuck. Eating COTTON.
The taste of butter is so good, why lose it?
"My body knows how to digest those"
This implies that your body dont know how to digest other forms of fat. Spoiler alert it does
I hate the flavour of lard too much to use it for anything. Beef tallow or ghee (piss-easy to make from butter) do most of what lard does and doesn't add a gross porky flavour to things that ought not to taste like pork.
I'm now looking forward to your next video: "What is longening?"
I use that on my penis. It's a foot and a half now.
Lmao I like how your kid walks in while you're filming and you just go "Hey Freddy"
You can just tell this guy is a university professor! What a great way to educate lots of people and spread your knowledge. Thank you Adam!
I couldn't tell.
This is the sort of pedantic edutainment that I enjoy. Thank you for scratching my itch.
I just use pork lard and avoid crisco.
I believe the original version of shortening (or at least the way it is used in cooking) was filled by the fat Suet (kidney fat)., or at least this seemed to be the case in the 18th century (gotta love that Townsend youtube channel). The vegetable replacement, especially crisco, is quite toxic so it came as no surprise to find that companies like crisco paid for claims from various 'health associations' claiming they were healthy while in fact it is far removed from being the least bit healthy. Yep, safer using pork lard, or butter or beef tallow or suet if you can get it.
@@scottw2317 And we're back to kidney fat (the white stuff) being best. Full circle?
@@bobkoure that would be great except we continue to see even more products pushing plant oils as a replacement of animal fats including 'ice cream', vegan cheeses etc. If the average Joe knew how toxic those oils really end up being then we would see a return to fats like suet.
@@scottw2317 precisely, suet is nourishing while 'shortening' is toxic
yuck
10/10 video. Great work Adam! Your effort is not going unnoticed.
Thank you for bringing up the environmental concerns regarding palm oil. You can find it not just in many processed foods, but in soaps and other products as well. We always check for it before we buy anything.
Not gonna lie I hesitated to watch this video after the veggie soup meltdown
Butter is still better than Shortening, cuz shortening crumbles cookies.
isnt that the perfect thing?
@@Caio-sw7hh Depends, I personally prefer chewier cookies so for me butter is king. It all comes down to personal preference.
CaptainStarkiller nah, butter in cookie is not king, melted butter in cookie is the best
Sometimes crumbly cookies are good
@@KillJoy_Since2017 but I prefer chewy cookies cuz crumbly cookies make a mess, and that annoys my parents.
WTF is shortening?
Well, son, it's the opposite of lengthening of course.
@Wakka Flocka shortening is lengthening but they chose the wrong dimension
You should make a video explaining how you do all the research required to talk about the science of food.
It should be called "why I season my brain, NOT my steak."
1st half of comment: yeah, that's a good idea
2nd half: FUCK
I really love how well researched this is. And i love that you mention the deforestation caused by the palm oil farms. Definitely will be supporting you via patreon as soon as i can.
The deforesting thing is actually not as it may appear: Palm tree oil is by far the most effective agricultural use.
If Palm tree oil itself weren't planted, locals would be planting less efficient plants, and thus deforest even more lands.
The palm oil itself isn't actually the problem, but rather politics and poverty.
I guess so. Personally, I try to confine myself to "time and place." For example, the "cotton field haunted" reference seemed unnecessary in a video about shortening. Adam seems like a nice guy but his need to go there (he seems to do it at every opportunity) suggests the actual haunting is in himself. Such guilt isn't healthy.
@@emilychb6621 it doesn't really matter if its a dead forest or a dead field, either way its biodiversity loss and habitat loss especially for at risk species like orangurans
@@bill9989 if you want to ignore the legacy of slavery that's on you, it certainly didn't bother me to admit the obvious and undeniable fact that slavery still haunts the cotton fields of the American south.
6:38 holy shit
Adam you're my hero, I'm going to move to that town you love so much and take classes from you just because of how awesome you are.
Too late, he doesn't teach anymore. He's moved to being a full time TH-camr
My favorite thing of Adam's, and what is I think, one of the most important things that sets him apart from other "food" channels, is his use of legitimate scientific sources and studies-which he always links in the description. There is just too much conjecture and flat out wrong information spouted ad-nauseam by people with major platforms, all used to scaremonger over certain foods and diets. Really is nice to watch something and be able to not only hear from researchers in the actual fields, but be given the sources to explore and learn and check for yourself.
Coteret exactly a good example of someone who does a lot of talking without actually citing sources or even at times has misleading Comments is flavcity.
Imagine getting memed by your own wife iRL :D
You take what should be a very dull subject and without any of the manufactured hysteria of the typical documentary these days, you make it interesting. Keep it up.
*Ladies and gentlemen my name is Adam Ragusea and I’m here to ask and answer one simple question: WTF is... shortening*
JC Not ... same here 🙄😒😒
"Freddie walks in"
"Adam's mind, WHAT YOU DOING HERE BOY I'M TRYING TO RECORD"
"Adam being a good father, Hi Freddie"
Interesting. To this day we refer to certain alloys, particularly aluminum and brass for forging, as being "short" or "hot short". If you smack aluminum too cold, it crumbles, too hot and it literally liquefies and squirts out from under the hammer, then crumbles, it has to be just right, or you can't tool it. Same with brass on the cold side of things - it kinda looks like metallic gravel just laying there on the anvil after a few too many strikes.
how does this guy not have more views? His content is engaging and interesting and his video editing is top-shelf. keep up the good work! Curious if you'll ever do a video on coconut oil, my mother in law swears by it but I think its just a weird trend
BOY I sure do love eating while watching cooking videos on TH-cam!
2:52
That's fine, I didn't need to finish my macaroni and cheese.
My grandma used to make those peanut butter/Hershey kiss cookies every year and now that she's passed, my aunt has taken up that responsibility. They're so good--one of the highlights of Christmas for me. Wonder how similar the recipe is and if our grandmas got it from the same place. Maybe it was a classic in women's magazines or cookbooks circa 1950.
Intersterification....never heard of it before this video. Thanks for educating us! It's scary to know that we never know everything that these food companies do to foods that we consume.
It's pronounced inter-esterification.
Inter meaning in-between, as the fatty acids are swapped around between the triglyceride molecules.
And it's most likely harmless, because the first thing our body does when digesting fats, is removing those fatty acids from the glycerol backbone. So the 'order' of fatty acids in a triglyceride doesn't matter, it'll all end as free fatty acids temporarily.
Shortening. Here in Indonesia, we call it "Mentega Putih" (White Butter). Used commonly by poor bakers and households who cannot afford regular butter (twice the price of shortening), or the decadent Roomboter (Cream Butter) which costs three to six times more than shortening.
My Dad was a Chemist and abhorred margine and shortening when they came out. He called them all "olio"s ( big crossword word) and delightfully "edible petroleum products" needless to say we always had butter, or lard, in the house (jello might be included in there too)
Olio means oil in italian
All this great info and my burning thought.."hope that cookie recipe is included." Thanks for all the great info...and cookie recipe!
Damn, Adams really good at making videos I didnt think I needed till I watch them
When I was a kid, the A&P Supermarket had one entire shelf -- top to floor -- stocked with Crisco.
I’m very happy that the cookie recipe was listed in the description. Thank you ❤️
TH-cam Creators' Twitter sent me here and I'm very happy about it.
I do like how you're not preachy about things.
Thank you!
I was literally just wondering what it was a while back. I didn't want to look it up because it was a bother. Then I just forgot.
Can we just appreciate how Adam brought home an entire Cotten branch for just a 1 second shot?
FC Mania Fun fact: Illegal for the average Jane or joe to grow cotton or weed in Texas. But my great grandma was a rebel. She grew one of the two.
This is my new favorite channel
I absolutely loved this video. I was reading up on interesterified fats and I don't know how your video randomly came up on my feed but it was great. I loved the interview with the doctor. Now if you can only help people to stop eating soybean oil and do a video on the dangers of that.
I just posted elsewhere, there's been almost no research on interesterified fats since this video, but I did find two papers on experiments with mice that found it causes liver damage.
@ThreadBomb there are a lot of things that are fine for humans that cause organ failure in animals
You’re a real one for that cookie recipe, they’re so damn good
I know I have reached a strange time in my life when I see a title like this and genuinely go "Great question Adam, what IS shortening?"
Anybody remember O’lean, and the resulting “leakage”?
Olestra wasn't it?
Interesting information but I'm a real butter kinda guy until I die
I’m glad you changed your editing style in newer videos.
Aww, that was sooo cute when his son walked in!
Ooh a cooking show with a lot of delicious looking foo... WHY AM I WATCHING A COW POOP ALL OF A SUDDEN?
I really love your narrative style! So much fun - watching your videos is a bit of a guilty pleasure - so much so that I feel compelled to pause when my partner comes into the room. Lol.
Wew, I almost forgot about horrors of slavery, but then you helpfully reminded me in the video. Thanks!
SJWs are infesting everything nowadays, it's fucking disgusting
@@exquisitemeat5845 okay dumbass
Lived in Atlanta almost my entire life, never knew Shortening was invented here.
Always a wealth of information. Even Freddie wanted to get in on the learning.
I recognized Freddy from his pizza video and accidentally said “hi Freddy” at the same time as Adam.