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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.
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.
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.
@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 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
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"
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!
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.
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.
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'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. :)
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
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!
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
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.
You have quickly become one of my favorite RU-vidrs. This content is fantastic! I love learning more than just the "how" of cooking, but the "why" also. Thank you.
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.
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 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 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!
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.
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!
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!
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 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.
Man I just love your channel. I´ve been having nutrition and health classes in school for 5 years and your videos really help freshen up my foodrelated knowledge :) as well as teaching new stuff in a fun way
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.
For a long time i was trying to figure out the syle of cooking video you do because i feel a nostalgia from your videos and i finnaly figured out you really are like the show good eats!
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.
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.
Those aren't underpants. They're shorts. I believe I have the same pair from a brand called Crown & Ivy. Like $15 per pair at Belk or something like that, super good deal.
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.
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. "
As a food science grad, I'm happy that you and others in the educational food video space cover topics like these and get Food Scienctist guests...Alton Brown would be proud of the legacy.