Ask Adam #5: Does vanilla extract really make a difference?
video description
Food started becoming art as soon as access to it stopped being an existential struggle.
Date: 2020-08-17
Related videos
Comments and reviews: 9
1337GameDev
24: 05 - For me, the 3 things are:
1. Know that thermal mass and water limited temp are a thing. As food heats up, and WATER is reduced from foods, the temp skyrockets, and you're more likely to burn it.
This is how rice cookers work, where they know water, even boiling, does NOT go over 210f, and once it does, the water has been absorbed/removed, and the rice will burn.
as a pan absorbs heat, it has more energy to give to foods. as the food heats up, it cools the pan. Know what you put in, and that heat works this way.
2. Know BASIC knife skills. Just try and get things CLOSE to evenly cut, and do NOT try and go fast if you're not good. It's not a race. Just get the food cut nicely, and take your time.
3. If you make a mistake cooking. Look at what you did and start over. No shame. Know the risks you take in experimenting, and if the end result if you fail, is edible. I've failed before, and i can just try again the next day, even if my current dish isn't EXACTLY how I wanted it to turn out. And ugly, slightly over done egg/pancake is still filling and can taste good, even if not the best.
Eat your mistakes, try again, and just dont be afraid to experiment to know how things affect food. Unless your a chef, in a restaurant preparing consistent dishes, your measurements and such don't need to be EXACT. And that's ok.
reply
24: 05 - For me, the 3 things are:
1. Know that thermal mass and water limited temp are a thing. As food heats up, and WATER is reduced from foods, the temp skyrockets, and you're more likely to burn it.
This is how rice cookers work, where they know water, even boiling, does NOT go over 210f, and once it does, the water has been absorbed/removed, and the rice will burn.
as a pan absorbs heat, it has more energy to give to foods. as the food heats up, it cools the pan. Know what you put in, and that heat works this way.
2. Know BASIC knife skills. Just try and get things CLOSE to evenly cut, and do NOT try and go fast if you're not good. It's not a race. Just get the food cut nicely, and take your time.
3. If you make a mistake cooking. Look at what you did and start over. No shame. Know the risks you take in experimenting, and if the end result if you fail, is edible. I've failed before, and i can just try again the next day, even if my current dish isn't EXACTLY how I wanted it to turn out. And ugly, slightly over done egg/pancake is still filling and can taste good, even if not the best.
Eat your mistakes, try again, and just dont be afraid to experiment to know how things affect food. Unless your a chef, in a restaurant preparing consistent dishes, your measurements and such don't need to be EXACT. And that's ok.
reply
Ari
Who Watches The Watchers is an amazing TNG episode, definitely one of the best of the show. The humanism aspect is one thing, but it's also a great story about how you can try to be diligent about trying to understand the universe as it is, and the universe can throw something at you that's totally beyond your comprehension.
. but only if your eyes haven't yet been opened to just how far you can go in mastering your environment. Starfleet doesn't mistake Q for God, because they can imagine that they could get to the same level, if they just continue the same sort of technological progress they've experienced for many generations already. The Mintakans have no such perspective. In that regard, Starfleet is already closer to Q than they are to a state of natural ignorance.
reply
Who Watches The Watchers is an amazing TNG episode, definitely one of the best of the show. The humanism aspect is one thing, but it's also a great story about how you can try to be diligent about trying to understand the universe as it is, and the universe can throw something at you that's totally beyond your comprehension.
. but only if your eyes haven't yet been opened to just how far you can go in mastering your environment. Starfleet doesn't mistake Q for God, because they can imagine that they could get to the same level, if they just continue the same sort of technological progress they've experienced for many generations already. The Mintakans have no such perspective. In that regard, Starfleet is already closer to Q than they are to a state of natural ignorance.
reply
111
Regarding vanilla extract, Kenji did a test of vanilla extract at Serious Eats and found that imitation vanilla extract was just as well liked in a blind test as an expensive vanilla extract when in a cooked product. Even in products like eggnog, if added in combination with alcohol, imitation vanilla was equal to expensive vanilla extract. Considering imitation vanilla extract is so much cheaper per fl oz than real vanilla extract, well worth considering.
What are your metrics for a video tanking? The glowing soda video has 212k views currently, which is in the same range as many videos for the last month, and similar to the snowcone video from last week. Is it the rate at which you get viewers in the first X days?
reply
Regarding vanilla extract, Kenji did a test of vanilla extract at Serious Eats and found that imitation vanilla extract was just as well liked in a blind test as an expensive vanilla extract when in a cooked product. Even in products like eggnog, if added in combination with alcohol, imitation vanilla was equal to expensive vanilla extract. Considering imitation vanilla extract is so much cheaper per fl oz than real vanilla extract, well worth considering.
What are your metrics for a video tanking? The glowing soda video has 212k views currently, which is in the same range as many videos for the last month, and similar to the snowcone video from last week. Is it the rate at which you get viewers in the first X days?
reply
Jason
The thing that causes the carcinogenic property of grilled meat is caused by the formation of nitrosamines. There have been studies on meat and vegetables. they found that grilled vegetables have considerably lower nitrosamines formation compared to meat. This is probably to do with a majority of vegetables having low protein and fat content and also vegetables being a source of vitamin c which has been shown to neutralize effects of nitrosamines. Meat nitrosamines formation has shown to have greatest formation with increased grill time and fat content. So most likely if your wanting to get some grill marks, it would be best to bake your meat and finish off with a quick seer on each side.
reply
The thing that causes the carcinogenic property of grilled meat is caused by the formation of nitrosamines. There have been studies on meat and vegetables. they found that grilled vegetables have considerably lower nitrosamines formation compared to meat. This is probably to do with a majority of vegetables having low protein and fat content and also vegetables being a source of vitamin c which has been shown to neutralize effects of nitrosamines. Meat nitrosamines formation has shown to have greatest formation with increased grill time and fat content. So most likely if your wanting to get some grill marks, it would be best to bake your meat and finish off with a quick seer on each side.
reply
Alexander
Take comfort in that one day, any second you will die. If cancer won't get you then a car, plane, carbon monoxide, smog plague will. Drink, eat, and live. This is why people need to loosen their grips on mortality. They hang on to life so dearly that they fabricate stories of the next life, the afterlife. Take pleasure in knowing you lived a life worth living.
reply
Take comfort in that one day, any second you will die. If cancer won't get you then a car, plane, carbon monoxide, smog plague will. Drink, eat, and live. This is why people need to loosen their grips on mortality. They hang on to life so dearly that they fabricate stories of the next life, the afterlife. Take pleasure in knowing you lived a life worth living.
reply
food
Lol, what an ending! On the salt thing, another big impact for me is the type of cuisine. Since I come from a rice heavy cuisine I feel like the other food needs to be salty since it balances with the more neutral taste of rice. Whereas if you cook a starch that is already salted (pasta or mashed potatoes let's say, your other dishes maybe wouldn't be as salty.
reply
Lol, what an ending! On the salt thing, another big impact for me is the type of cuisine. Since I come from a rice heavy cuisine I feel like the other food needs to be salty since it balances with the more neutral taste of rice. Whereas if you cook a starch that is already salted (pasta or mashed potatoes let's say, your other dishes maybe wouldn't be as salty.
reply
Danielle
I refuse to use Instagram, so I'm asking here: Are you ever going to do a video about lactose and dairy substitutes? I can't make a lot of your recipes without making myself violently ill or having to take a bunch of expensive pills. Pretty much any time you make something with cream, condensed milk, or evaporated milk I cannot make it.
reply
I refuse to use Instagram, so I'm asking here: Are you ever going to do a video about lactose and dairy substitutes? I can't make a lot of your recipes without making myself violently ill or having to take a bunch of expensive pills. Pretty much any time you make something with cream, condensed milk, or evaporated milk I cannot make it.
reply
Rick
Okay so given the rant along the lines of I'm the one eating; please let me have it the way I want it; screw your vision (which, by the way, I'm TOTALLY on-board with. what's your opinion on places like Alinea in Chicago, or Dialogue in LA, which are more about purchasing an edible experience than having a meal?
reply
Okay so given the rant along the lines of I'm the one eating; please let me have it the way I want it; screw your vision (which, by the way, I'm TOTALLY on-board with. what's your opinion on places like Alinea in Chicago, or Dialogue in LA, which are more about purchasing an edible experience than having a meal?
reply
Wally
Ah yes, acrylamide, heterocyclic amines and polycyclic aromatic hydrocarbons!
You are right we ve been browning foods forever and yes we ve been getting cancer forever. And yes living longer allows these risks to potentially manifest themselves!
Was impressed you even mentioned this rabbit hole.
reply
Ah yes, acrylamide, heterocyclic amines and polycyclic aromatic hydrocarbons!
You are right we ve been browning foods forever and yes we ve been getting cancer forever. And yes living longer allows these risks to potentially manifest themselves!
Was impressed you even mentioned this rabbit hole.
reply
Add a review, comment
Other channel videos
