How To Make Krupuk Prawn Crackers From Scratch
ฝัง
- เผยแพร่เมื่อ 31 พ.ค. 2024
- Prawn Crackers (also called Krupuk) are the crispiest thing on the planet. I have a recipe on how to make shrimp crackers from scratch for you, but first we need to learn how this magic actually happens.
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250g shrimps, peeled and cleaned, blanched
1/2 Tbsp sugar
1/2 tsp salt
1/4 tsp msg
3 cloves roasted garlic
1/4 tsp five spice powder
1/2 tsp sesame oil
150g freshly boiled long grain rice
100g tapioca starch (adjust with a bit more if needed)
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Spanish subtitles by Daniel González
/ danielgonzalezlombardi - แนวปฏิบัติและการใช้ชีวิต
Before watching: oooh, making crackers? Interesting
After watching: I have an PhD in starch
🤣👍
S3 perkerupukan
🤣🤣🤣
Wkwkwkwk
Malaysian? Same same
I can't imagine myself as an Indonesian would ever learn how to make shrimp cracker from a German guy
Good job bro, amazing recipe
Hahaha 💪🏼
114 indonesian so far including me
You're dumb then.
There is lot of Indonesian TV show that show you about the process of making kerupuk
@@DBT1007 Who the hell watches TV nowadays especially those shitty Indonesian TV?
@@DBT1007 never watch tv and no need to be rude
In the krupuk making process, there are actually two (maybe three) other Indonesian foods you made. The first steamed paste after it was rolled can be served as Otak-otak, then after the first cool down phase you made seblak. Now for the third, before you dehydrate the slices, the Japanese call it Naruto and serve it with Ramen (those cute swirly things in ramen). You also made renginang from the fried dried rice which is also a substitute for krupuk in some place in Indonesia.
Fascinating! Thanks for sharing!
Naruto are actually made of fish
@@01jiratjiampoonsap80 Fun fact, Kerupuk is just how you refer sun-dried fish paste based crackers
You CAN use any kind of naval creature to make kerupuk, and the flavour profile will be a tad bit different, but they are delicious notheless.
So by the virtue of technicality, yes, you can make Narutomaki and Kerupuk at the same time.
naruto is wet??? also pleas explain more in detail
@@01jiratjiampoonsap80 Certainly!
Fishcake is a food that you can cook in any manner, but for narutomaki, it's usually served steamed or boiled.
As for Kerupuk, it's just a term that we use to refer to a group of food made out of fishery product and starch, fish like Wahoo, knife fish, and skipjack tuna are used here to make kerupuk, so if we want to, we can make a kerupuk and shape it like Narutomaki, halve it where one half is sliced thin and sun dried while the other is stored to be cooked as a kamaboko product.
This man single-handedly made “rengginang” without even knowing it exists
nope
Lol
For real-for real
Forreal! I thought he was going to address it lol
Add a little bit of msg and its a crackers now
I can't believe I'm learning how to make kerupuk from a german guy
He's German?
@@amongusbadungus From Berlin, specifically
amjiiimm hahahahaha
word bruv
Wkwkwk.. IKR 😂
"Sugar, salt and *a touch of MSG* "
*Uncle Roger is proud*
also got rice, Uncle Roger has find peace
Lol this video was literally suggested from an uncle roger video
Uncle Roger approve
Very proud
who is Uncle Roger?
Channels like this are really what make youtube amazing. This is so well researched, presented, and nice to watch while not having any filler or annoying fluff. Awesome work!
Definitely. Entertainment and learning at the same time. I knew I had to comment, cause I couldn't like again
Prawn crackers are an iconic side in literally every single chippy in the UK and I've never in my life questioned what they are
I had never questioned how they were made once in my 34 years on this earth until I ate some a couple of hours ago… which then resulted in me watching this video. Definitely going to try and make some homemade crackers, the process may be lengthy but it doesn’t look complicated at all.
Maybe in your city but the entire coast and Midlands do not have crackers, I've been from the best to the worst and never seen prawn crackers in any. Chinese restaurants for sure though.
0% nudity
0% hot girls
50%rice
49.9% starch
0.1% oil
fresh
100% science
1% MSG
Thats hot
5% MSG
Here is the Indonesian magic trick to not ruins your work when slicing it: use string. You're welcome ;)
I have a cheese wire. Works as well 😉
That is so clever, I was dreading that part! Thank you! :D (both of you btw)
Fun fact: if you boil tapioca strarch in water it Will form a sticky liquid that we Indonesian use as glue.
yeah i think most of the asian country do that too (brunei representative here)
@@TheHazim31 Europeans and Americans do the same with potato and corn starch respectively.
yeah my mom used to make this glue to use in our school projects when we were little, it's basically edible modpodge
Bisa jadi oobleck juga
The cornstarch glue thingy is actually applied to cotton clothes in my country to give them structure. Funny this man didn't know about this.
In the Philippines we actually sundry leftover rice for several days and then deep fry it and add sugary flavorings, mostly caramel or just sugar. Locally we call it ampao and their are even mass produced ones sold in brickets.
Same here in Indonesia. We smashed it and add some salt and MSG, dried it, fry it and call it krupuk gendar.
In Indonesia it's called, well I forgot what it's called but my friend make it.
Edit : it's called jipang.
Shrimp cracker companies: *you werent supposed to do that*
Shrimp cracker companies hate him!
50% shrimp for kerupuk or crackers is a waste though.
Peyek is a better option.
@@unknownguyindo4356 agree
@@unknownguyindo4356 peyek kacang/udang?
@@jaysonvancouofficial6100 Both, Both is good.
The “does it stick to my tounge” 🤣 totally a thing to do when eating kerupuk!!! 🤣
Ikr hahaha
I made my tongue bleed doing that lol
😂😂😂😂😂😂😂😂🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤡🤡🤡🤡🤡🤡🤡🤡
@@sillycheese301 oof
If it melts in mouth means it is very fluffy
The first who truly teaches how to create Kruppuk from scratch. Not like the other youtubers who claim that and just buy the pellets from chinese store and fry them.
Bro you‘re a culinary legend! ;)
The fried-dried rice is actually made here and called as "rengginang" and everybody loves it
Cengkaruk
5:58 Achievement Unlocked: You're Discovering New Recipe, It's called Rengginang.
lol
Lmao
Rengginang is from swert rice but yea, close enough XD
Mantap bang
@Dio karak 😎😎😎
50% shrimp: "Peyek" is the best option.
5% shrimp is quite moderate for "krupuk", its for balancing n texture while you eat most indonesian food have a strong spices taste.
Yep. I think it's supposed to taste light and not taste too heavily of shrimp
true true 50% shrimp are too intense
Then, make it 10% at least to get more shrimps taste and a light texture of cracker
Well, it depends.
There are actually store bought ones with strong shrimp taste.
Ofc they're more expensive and people who aren't used to it might think it's too fishy so they don't sell them as spead out as the "normal" ones.
Most people who would watch this video of a random German guy show you how to make these aren't eating them with other food. They eat them like chips. 😂
Even though I'm Indonesian, I have never thought of making a kerupuk from scratch. You're amazing!
In indonesia there are many other like “cousins” of kerupuk, some of it thats popular are “emping” and “peyek”. If you havent tried it please try, its reallyy good. Also the one that you have from the box we usually identified it as kerupuk putih (white kerupuk) rather than kerupuk prawn, because we have kerupuk prawn and its similar to the one you made. Those kerupuk prawn are usually bought freshly made (deep fried) rather than dried
This video appeared on my home page yesterday. Now it's 2 am and I'm still watching your videos! If you like Chinese food that much, I'm 100% sure you're going to like Indonesian food because it's influenced by Chinese, Indian, Middle Eastern cuisine, creating a perfect harmony. I can't even generalize Indonesian food because every part of Indonesia has their own style and they can be very different. But here's the best part, lots of them include kerupuk! Love from Indonesia
Same thing goes to Malaysia. Many of its cuisine were heavily influenced by migrators and traders from around the world.
@@chadthundercocksexhaver3959 You can try "Soto Ayam", it's a simple and delicious food. There's many recipe on youtube.
In ur attempt of explaining the science of Prawn Crakers, U have accidentally stumbled on another Indonesian Krupuk called "Rengginang" (Rice Crackers) lol
idk if u knew this, but in case u didn't look it up! hahaha
Rengginang is different from Kerupuk.
Kerupuk is so light.
Rengginang is more heavy.
That's why the name are different.
But yeah he discover a little hint of how to make rengginang by deep fry the rice in this video..
I think you mean "Krupuk Karak"
Just from wiki “Rangginang adalah sejenis kerupuk tebal yang terbuat dari beras ketan dibentuk bulat yang dikeringkan dengan cara dijemur di bawah panas matahari lalu digoreng panas dalam minyak goreng dalam jumlah yang banyak.” I assume if u know enough to be a smartass abt it u would understand bahasa :)
DB T read the above
Firewall Hi-ByM read the above
Indonesian will approved! Congratz you are know The Kerupuk Profesor! 🎉🎉🎉
[Edit]
In Indonesia we have various kind of kerupuk, BUT not always called kerupuk. Kerupuk usually made from fish or shrimp. But for other ingredients we called Keripik, funny naming right. For example, we have banana keripik, casava keripik, purple casava keripik. And there is skin cow kerupuk, literally it is kerupuk made of skin cow, we simply called it kerupuk kulit, or in west java we called it "Dorokdok".
Keripik pisang enak :v
(Jadi laper....)
Kerupuk itu kayak udah dicampur adonan lain nggak sih? Kalau keripik itu langsung dari asalnya, tanpa dicampur, cuma diiris.. CMIIE
First time ever seeing one of your videos... and I must say, I love the way you presented it... not only do you go in depth with the recipe, but you somewhat explain the science behind how it worked as well... plus, seeing the pure joy on your face at the fact that your experiment actually worked was brilliant. Good job my friend. very entertaining and insightful.
He learn about starch with rice and accidently make "Rengginang"
Oop
mission failed successfully
@@natxon :l
yes, rengginang, (the one that sometimes hiding in the kaleng khong Guan )
What’s that
I eat this almost everyday in Indonesia, i just realized i never even knew how this is made. Very cool video, man.
Can't wait till this guy finally managed to make krupuk in TH-cam golden button shape
You're really passionate about krupuk don't ya, i know from your truly genuine laugh👍
This takes me back to my first apartment and my obsession with making home made jerky...two rooms full of racks of cut meat and box fans.
How did it turn out? :D Now that I have a dehydrator.... ;)
My Name Is Andong Speaking of jerky, could you tackle bak kwa???
@@mynameisandong You should try jerky. fish and beef or whatever is in your mind :)
Doing it myself now and then. its a perfekt snack.
You must have made the crazy cat ladies in the building nervous. “Where’s Fluffy!?”
@@mynameisandong Honestly, amazing. My roommate at the times father was a butcher so we had access to really fresh meat. I was JUST getting into home cooking and was really into primitive methods. (mostly cast iron over open coals and that sort of stuff, I live in an area where historical reenactments were common) One episode of Alton Brown's Good Eats centered on making jerky with no dehydrators and I was ALLL about it. I tried his version and also went with a pineapple teriyaki, and a heavy pepper version (my personal favorite) There was no issue with pathogens and I ate pounds.
"Sticks to my tongue" is the definitive test of an authentic krupuk. Great video! Growing up we always had it with a chili sauce. Not just any, but a special one. Sweet and "creamier" if I remember correctly. Your passion for Asian food is infectious! Macht spass, as my friend from the former East used to say.
Here in Brazil, cassava receive different names (it is a big country guys) macaxeira, aipim and one of the most used names is mandioca. This little crunchie piece of heaven we call it Mandiopan.
Last time i made kerupuk i came to a conclusion to just buy it because it’s truly time consuming. Kudos for you for doing this👍👍
*random guy makes homemade krupuk*
krupuk factory: not stonks 📉
Even he made krupuk by himself, I still buy instead of making it by myself.
abang kerupuk : 😤😤📉📉
Fr, I've seen you somewhere on another video
Lol
I remember eating these as a kid, watching my mom fry them, and being amazed at the transformation happening right before my eyes. Always wondered how they were made. Fascinating to say the least. I miss thise days!!
You have now become my favorite cooking channel. Love your happy enthusiasm !
Love the decor and layout of your home/office!
my asian mom : Ha ha, look at that noob failing to recreate my craft
Nice one
Especially the poor English.
@@vengefulspirit99 they literally only added one extra letter, why be a dickhead?
@@HickoryStickGod Daddy chill. It's not that offensive.
@@jasminadan2266 im offended that you're not offended
ok now i’m scared. i was THINKING about how they’d make this the other day, and now it’s my recommends. and now it’s here! damn, data stealers. great video tho.
Yes. That always intrigued me. How do they know what I'm thinking and recommend it to me?
whenever me and my friend talk about stuff, whatever we were talking about ( like a cod game) that exact cod game we were talking about would pop up in recommendations. scary
IS TH-cam COLLECTING DATA FROM OUR BRAINS BY WATCHING VIDEOS?
They read your mind actually
Machine learning .. is pretty scary
Seeing you enjoy your food so much is such a vibe, well done on the krupuk!
In India we use to make so many kinds of crackers in the summer, we called it sun-dried PAPAD. We made it with potato, rice, whole wheat starch , ragi, bajri, jwari , sago etc. The list is so long. Thanks from India. 🙏
When he said "What did the Starch do this time?" it's like the starch has been caught red-handed 😂
Nothing gets past my starch radar :D
B
for Vegetarians or those like me who're allergic to prawn, fear not as there's so many Vegetarians friendly Kerupuk out there! Prawn's just a type of Flavour that you can substitute with almost any ingredient you wishes: Fish, Meat, Root veggies, Leafed green veggies, even Fruit!
For vegan or vegetarian, try to find krupuk bawang (it uses garlic instead of shrimp) and krupuk puli (made entirely from rice).
The best one is KRUPUK BAWANG. And oh the ones with the horrendously bright colored edges.
There is actually vegeterian kerupuk that made from soy beans and sweet potatoes. All of them are good and CRISPY.
Don't worry there are ao many kind of Kerupuk and Keripik
don't forget krupuk gombal with spicy peanut sauce
I'm so glad I found this tutorial. I'm from New York but want to surprise my wife by secretly making that krupuk because she's from Ciamis. Now I need to figure out where to hide it until it's ready to fry because we both love krupuk. :-)
I have to try this! Such a long process, but it must be worth it. Thanks for all the science behind it!
Indonesia hear "Andong"
Indo people : is he driver of wagon horse?
😂😂😂
LOL 🤣
I thought he's indonesian
I togh so too
@@capitalismcorrupthumanity3713 He was born in East Germany
answering to your last question on the video: here is my favorite krupuk type
1. sea fish krupuk,
2. salt and chill pepper krupuk,
3. garlic krupuk,
4. dragonfruit krupuk,
5. apple krupuk,
6. banana krupuk,
7. jackfruit krupuk.
for number 5-7 you can make it without tapioca, just thin slice and dry those fruit and fry them like usual.
Those not kerupuk, but keripik
You still need the starch for the process to work though wouldn't you?
@@idontknowman399
The fruits naturally contain starch.
@@ragnkja Curious, I wonder if the starch would react in the desired way though as if I remember correctly, theres different ways starch is made up. Would be an interesting experiment
The ones made of Fruits/plants are called Keripik
This is the first video of yours I watched and I'm coming back to it now. I can see why it hooked me on you! You put so much work into such cool ideas. Hard to believe it's just been a year. Thanks!
And THIS! is how you make and video so good you can almost taste it. Perfect!
I think you just made kerupuk Gendar with Shrimp flavour.. Kerupuk Gendar usually made from left over rice, just mix it with a lot of spices (garlic, etc) and pound it until soft and sticky like texture, air dry and fry..
Cool profile pic. Mind giving me the link where I could find it?
kalo gendar bukannya masi ada tekstur nasinya ya? dia kan bikin smooth banget permukaannya, uda kerupuk itu mah. beda lagi, kalo nasi cuman dikeringin abis itu digoreng, namanya rengginang, cmiiw tapi wkwkw
"Mom can we buy some potato chips?"
-"No, we have chips at home."
*Chips at home:*
these are better
Shrimp are healthy except it's was cook from oil.
Stud Mark so are potato chips
a bc xD Shrimp has better taste then potato.
Well these are way better
Wow! My favorite snack made from scratch! Thanks Andong!
I’ve come across your videos yesterday, and man I’m enjoying them so much!! You’re so good and informative I love it. Keep up the amazing work, you’ve got a new fan for life
thanks man! :)
@@mynameisandong rice
Puffed rice was one of the great mysteries to me that I wanted to explore. Now I guess I have a good idea already. Loved the video, the production quality really made a bump. And thankfully without loosing what actually makes your videos so good which is NOT the production quality but genuine curiosity, story telling and cool topics.
I dig the talking head setup, for sure!
Keep it up!
across asia you can find many puffed rice snacks .
in my country Indonesia what Andong did ( frying leftover dried rice ) we called the snack 'Rengginang ' just google it.
the seasoning varies , sometime we use squid ink , chicken powder , shrimp powder etc ...
You should try krupuk "Cow skin" its more delicious
You should try krupuk "Cow skin" its more delicious
Your production is getting better bro. I enjoy watching you step up your game gradually
recommended by youtube algorithm, this was really entertaining to watch. Ususally i would have just clicked away but iam hungry and this had really a ton of information presented in a way that was nice and desirable fashion.
I think im gonna make those when a few friends come over.
btw im high af
Wasnt it always bomb?
Thank you so much for explaining all this, it's pretty interesting
Fantastic! I have long wondered how to scratch made it. Bravo and thank you for your experimentation.
I can't believe that i'm learning how to make this thing when i'm from the country that make this thing 😂
6:19 in indonesia that "completely edible puffy rice cracker" is called rengginang and it is a very common snack here
50 percent! You're a madman, Andong. A total MADMAN.
Seeing you giddy like a kid made me try it for myself. Best movie night ever ( with subtitles )
Are we going to introduce him to seblak? You know, since he love kerupuk so much.
Yeah i think so
Tak seblak koe....🤣
That is "krupuk gendar" or some people in java expecialy central java and east java call it "karak". We have kind of krupuk in indonesia,,and you succesfully make krupuk with java traditional style ,,welldone sir 👍👍
The fact that youtube algorithm brings me here while i chewing on a jar full of Kerupuk Udang (shrimp crackers) at 3 AM, is dazzling me
I loved the video! Especially the explanation about the starch - as you say "We come for the recipe and stay for the story". I had an interesting idea after learning the starch magic - home made Instant pudding (the one that does not require any cooking - just pour milk and 3 min mixing). I will try it out soon. Thanks for the inspiration.
In the Philippines, it’s called “kropek.” Very similar to the Malay and Indonesian names for the snack.
The Japanese, Koreans, and Chinese also have their own traditional versions of prawn crackers
Hey andong if you like crispy you definitely have to try pork crackling! Just buy a skin on pork belly, steam or boil it for 30 minutes and remove the skin with a sharp knife. Steaming or boiling it will make the process of removing the skin much easier. Try to leave as little fat on the skin as possible and when removed you can cut it in strips, squares or any shape you like. You then need to dehydrate the pork skin and deep fry it the same way as the shrimp crackers. For being just one ingredient they are super crispy and super flavourfull! (If you find pork skin by itself just buy it it but i wouldnt know where and also i probably dont have to tell you what delicious things you can make with pork belly, even without the skin!)
That was the brand I grew up with. I thought they were magical! Thanks for this video!!!!!!
First time watcher. Well edited! Definitely going to try this at home but I'll also be incorporating the insanely delicious stuff that is in the prawns heads for a supercharged prawn kroepoek.
He said: "kerupuk"
The subtitle: "group books" "croopbook"
I Accidentally appreciated food science for once.
@@jayjaymcfly7475 wok
Great video, really enjoyed the science behind all this. Gonna try it tomorrow.
Soo much quality on those videos maan, So good thank you !
Do you know those Peking Duck-styled Pringles? You guess it! I want you to make Peking Duck crackers!
We also have that rice cracker in Indonesia. We call it “Rengginang”, love them.
Looveee rengginang
Yes for sure! You make the best Krupuk ALL OVER THE WORLD! Even Asian People envy you! And they are so crispy. They are so crispy, I've heard they jump from the roof!
Extremely interesting video! Helped me understand an aspect in cooking that i didnt know about yet! Thank you!
I never would have gotten the idea of making krupuk from scratch. That's why I subscribed your channel: great ideas, great presentation. I can't wait for the next video.
Oh, btw: any plans on a szechuan pepper follow up video?
"Can we make it from scratch?"
If my neighbourhood auntie can do it then so can you
But the neighborhood auntie has master skills
Who is yoy and why can he do it?
@@euph0rya672 YoyYoy Bizarre Adventure
I’ll try this as a reaction video. You explained the science better than i can.
Thank you! I'm currently living in the UK, teaching myself step by painful step to make Chicharonnes. What you have said is extremely interesting. Looking forward to playing around with these techniques!
God bless.
You should try the Malaysian "keropok lekor". It's based on fish. Would be interesting to see you to try it out
I cant image what type of fish that will he use.....german fish?
Or indonesian rengginang witch its like well 5:58
I went to Kelantan Malaysia and got to eat lekor. They're very tasty!
Yesss try the thick keropok lekor.
Theres also fish cracker that replace shrimp
Just FYI, in a lot of areas of Asia (and elsewhere), fried COOKED rice is eaten by a considerable amount of people hhhh. At least at my hometown Shanghai (and the Yangtze delta around it), fried (cooked) sticky rice (shaped into a firm square steak) is a common breakfast item “粢饭糕”. Regular cooked rice is always mixed in to adjust the stickiness. Search it and try it! If you like Trader Joe’s Mochi rice nuggets, you’ll be damn loving it.
First time I come across one of your videos. You're awesome!
I just gotta say, that kitchen set up is legit beautiful. So tasteful.
Thank you so much for this video! Will definitely try this at home for my mom as a surprise, the last time she ate this she was still a kid. I only know Krupuk from her stories about my grandparents, which are Indonesian. Again, thank you for the dedication to bring this recipe to us, with so many rich details. +1 sub!
Cantik 👌
While trying to figure out how to make krupuk, you also discovered one of the legendary indonesian food, called "rengginang", that crispy rice, which back then is how people in my hometown re-use the leftover rice. That's bring back memories.
This is my first time stumble upon your channel, di you know that your name "Andong" translates to indonesian traditional vehicle?
I always wondered how those were made. Nice video!
You're amazing! I just wondered the other day how the heck these are made!
I've eaten krupuk my whole life, and i know the science behind it from a foreigner.. kind of shame of myself for not as respectuf to my own regional food than you.. cool video man..
Wonderful! I’ve been looking for a kerupuk recipe to make myself but my Bahasa is ...... a Duolingo in progress, I just buy it at the store normally. I’m excited to see what else you put up. If you could do a series of how to make Padang food with ingredients available in Canada that would be ideal (yeah I know it’s impossible). I seriously miss Padang food.
Science lesson and food. I love this
The crackling sound is sooo satisfying 😛
When you fry a dry rice the result called rengginang
Hey there! In Mexico we have something I would consider similar. We call them Duros and they are also very loved. You can top them with many different things! Lime juice, hot sauce, cinnamon sugar, cheese, etc.. If you can get your hands on them, I recommend giving them a try. :)
Wow incredibly interesting 😍never thought I would be able to make them at home, I love them! Diffinitely will try
I don't know how I got here but I'm loving your channel, keep up the good work! Your videos are super interesting and the editing is really fun and engaging
Hey, Andong! I loved this video, and was surprised too! This snack is basically the same I had when I was a child here in Brazil, but our version is called mandiopan and is made of corn flour and cassava flour. I don't see it very often nowadays, but it is cool to know there is similar versions around the world too!
Is mandiopan has become rare in Brazil?
In Indonesia, kerupuk is a must have item (beside sambal). Breakfast, lunch, dinner, midnight meal, snacks, we always eat kerupuk
@@sakukuratabinbohkekal-faki4248 I would say so. It's more like a retro food, you know? 70's, 80's, 90's food and stuff.
Hi I never knew Brazil has the similar snacks , as Indonesian myself and Ive been travel to many countries ( but not Brazil ) . sometimes what I though this kind of food is only available in our countries/culture but boy I was wrong ... we saw many similarity with the Philippines ,Thais , Southern Chinese , etc and do you know we used a lot of cassava in our food and snacks ? and cassava was brought by the Portuguese to Indonesia 500 years ago from South America
@@M_Jono Indeed! I was talking to friends here about this and mandiopan is very much just a memory, as I said before, and is also localized here in southeast of Brazil. My friends from other places here didn't know about it. But yeah, cassava is a big part of our diet too, since is from here. Probably many dishes you have there with cassava we have an equivalent or similar here too, very nice!
Love how you go in depth about the science behind each dish.. Have u studied food science?
that's the whole reason i subscribed a long time ago x']
He could TEACH Food Science at a university....yes he's that good.
@@billycarroll9153 unless you're a food scientist yourself that statement has little value man
He hasn't studied food science, or at the least, it is very likely that he hasn't. Here's why:
Something as basic as starches would be covered in any food science course as a foundational topic. As part of a food science, course, you must also develop some level of scientific literacy, including the ability to use and search through scientific databases to read studies, and the skills necessary as a scientist for research. He doesn't have scientific literacy and used wikipedia alternatively to searching from scholarly research databases and looking at peer-reviewed articles for reading up on the science behinds starches. These articles provide a much deeper level understanding of the chemistry of starch, but also require a much higher education level to read. He also said he didn't actually know what retrogradation meant prior to this and found out via wikipedia, which is a term you'll also find to be covered very early on in a food science course.
I get this is long, but I feel like when I'm saying something that goes against the grain, it needs to be well-substantiated.
Now there is still the possibility that he did do food science and just forgot completely what retrogradation meant, and was too lazy/didn't have access to the databases or just quickly went through wikipedia, although the chances would be low. (Since you want a deep level of understanding given by scientific articles when explaining a topic rather than wikipedia which is typically more surficial). This small possibility exist, so it's just very likely he doesn't have a practical working knowledge of food science or a degree in it.
@@trisomy2165 nailed it. All the topics in this video are pretty superficial after like 30min of your own research. He explains it well though, without going into too much confusing detail. That's more important in this case than knowing all about it imho
Never heard of these things but I’d love to try them
I like this guy especially this is the time when i need to make my krupuk thing turns into a business. Got some tips on how to make plenty of it. Thanks !