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The physics of baking

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Professor Michael Brenner introduces some of the physics of baking, and Chef Joanne Chang demonstrates how physics plays a role in baking a yellow birthday cake.
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Опубликовано:

20 авг 2024

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Комментарии : 52

@HarvardOnline 5 лет назад

Learn more in our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)”: harvardx.link/o2tx4

@gwynethjones3503 2 года назад

Thank you!

@Bigsmak 14 дней назад

Link not work in August 2024 -

@ajay3d 4 года назад

So we beat the butter and sugar together and physics class's over 😂

@mammentful 3 года назад

😀

@kaitlinrobinson8461 3 года назад

Literally my thought too 🤣

@thek4lqueen 2 года назад

wish that was so😭

@50shadesof50 4 месяца назад

Gem!!

@familycritchfield7376 4 года назад

Very good stuff to know! I didn't understand that the air pockets before but now I do! Sugar makes the air pockets in the butter and when you put it in the oven they expand due to the heat and it makes the cake light and fluffy!

@Commandersanta 2 года назад

So it took almost half the video to get into it and then the video ends before they finish the second step??

@LiNk-03 Год назад

"physics* do its magic" science is the observation of the proccess within the envrioment

@melissajbol5447 2 года назад

As a baker, the mixer making that much ruckus is concerning. How can she pretend like everything is fine??

@coralopresti4794 10 месяцев назад

It made listening to what she was saying so hard. Totally ruined the video

@cookeatlovebycamiladefreit1945 3 года назад

We bakers already had all this info. I was expecting a little more from HarvardX.

@CRClem 2 года назад

Yeah but this isn’t made for bakers, clown

@kashawnk2975 Год назад

Well this was not science at all. High level science would discuss how different molecules react with each during baking. What particular reactions leads to different taste and texture.

@deadpool-wp1eq 3 года назад

Her skin looks like she's never eaten junk food

@redsnow123456 4 года назад

Does anyone knows what is the science behind adding milk powders to dough? I saw it in lots of recipes where they use about 20 to 30g. But that addition add to the dough in term of flavours or dough structure?

@derekmoreno8633 4 года назад

Both to strengthen the dough and acts as a dough softener. If use in sourdough. Powdered milk is used to avoid having to scaled the milk. If you don't scaled it or if not using powdered milk, the enzymes from the milk will have a negative reaction with the sourdough starter.

@Typhoonoverwatch 3 года назад

milk powder is used in certain scenarios where milk is desired, but is unable to be held for long, so to avoid expiry its substituted for milk powder and water, because milk powder is just dehydrated milk.

@xeniadono Год назад

When making chocolate, for instance, you do not want water or any other liquid in it, or it will get ruined. To make white chocolate, powdered milk is used instead of real milk.

@doctormsallam8102 5 лет назад

so amazing thank you

@perishal 2 года назад

That's it...finished...after long introduction

@adaezeobi64 10 месяцев назад

I'm learning how to bake and prepare fast foods but i don't understand how these chefs come up with their measurements when it comes to baking soda , milk , or egg, especially because i intend to learn how to prepare these snacks in large quantities but i don't know how to measure in right amounts.If anyone has any knowledge on this please share .

@BeautyRebeccaDoranForEejits Год назад

Never knew this! Thank you

@jahjoeka 3 года назад

That's it?

@elguero9279 5 лет назад

The audio makes it almost unwatchable.... which is a shame because the content is great.

@iLoveTurtlesHaha 4 года назад

No one uses physics to describe anything cooking related. They use chemistry and while chemistry did come from physics. It's a little foolish to go back and use physics when Chemistry is a fleshed-out subject. You'd think a channel with "Harvard' in its name would know the difference between the two subjects.

@alexwong6193 4 года назад

TatTvamAsi Physic can give us another interesting perspective about cooking.

@PeKlim 3 года назад

Transfer of heat?

@ujjwalbansal1070 2 года назад

I have a question, can we bake with any type of flour .

@Druhue 2 года назад

I doubt this channel will respond. Do you mean flour other than wheat flour? Or different types of wheat flour? Regardless, yes, you can bake with any type of flour--the gluten free flours are more difficult to work with as the gluten structures won't trap air as well to make them light and fluffy. Different types of baked goods will work better with different types of flour--best bet is to look up recipes that specifically have been tried with wheat flour alternatives. One of the beauties of modern internet is that in most cases, others have done quite a lot of ground-work for you.

@zaccomusic 4 года назад

amazing content I hope you keep update :)

@dailykitchensupply4126 3 года назад

great ideas

@FartsTasteDelicious Год назад

Damn, Harvard really struggled to explain a real simple concept here lol

@Nikkii18 Год назад

I was looking for this comment she said “I’ll show I’ll show you when I put the rest of the butter in” when she’s talking about sugar 😂 where is the confidence Harvard 😂

@zenytolentino1977 2 года назад

Bskjnb is zn exact science?

@Bluesky-cd7yw 2 года назад

Dear Hardvx team, What if we want something fudgy and not caky? As far I have read about and discover is to melt sugur and butter together on a low heat rather than beating it for a dense fudge brownie. Is that true?

@dudessjoddie 11 месяцев назад

For a dense fudge brownie you want to use plain flour & add baking powder. Melt butter & 70% chocolate, mix eggs & sugar, add the melted choc & butter until combined then slowly FOLD the flour & baking powder in (vanilla and salt too). The trick is 100%!!! To leave it in the fridge for a few hours, or best, over night- you’ll never use a different recipe, trust me 😉