Quit it guys, you're playing with my "emulsions". 😂😂😂

@PrincessOfTheYew

4 жыл бұрын

OMG THAT'S SO CUTE

This is exactly why the science side of cooking cannot be underestimated! This is the only place I've seen an immersion blender suggested, and it creates the fastest and easiest mayo you can make almost one handed. Thank you for this!

@arthursandomine5464

Жыл бұрын

The other side of that coin is that maybe not everyone has a blender and then would be happy to know how and that you can do it with a good old whisk. I mean everyone has a whisk!

I bet they secretly hate each other

Now this was exciting to watch and easy to understand 👏🏽👏🏽😄

This was fun to watch (and informative as well) !!! :D

This is actually very helpful for my projects!

This is incredibly helpful!

this is the best way to make mayo. I recently tried Namis recipe at just one cookbook website using a stick blender and its outstanding. 2 egg yolks instead of a whole egg. also lemon AND vinegar, a bit of sugar and of course the mustard. Outstanding way to make a great mayo. I use avocado oil.

LOVE, LOVE, LOVE this format!!

I always knew pasta sauce was an emotion.

@deadfr0g

4 жыл бұрын

MOOD: Mom’s spaghetti

Incredible video thank you!

You guys are amazing!

What a nicely done video..bravo!!

Amazing. Thanks for the video.

If you add in the egg whites you would need more oil to make it creamy. The yolks alone are good enough and more stable when using a whisk.

Kenji in the thumbnail, automatic like. :D

How can I emulsify a small amt of oil w/ large amt of water? Even w/ standard emulsifiers (lecithin,mustard,honey) I cannot make a stable emulsion even in a blender

Would be nice to know how to save a sauce that has split.

No way!!! 😲 I need an immersion blender now!!!

loved this

These two are definitely boning

this fucking intro lmao you guys are having too much fun with it

looking forward to the other episodes as well! :)

Please keep this series going.

@elephantgrass631

3 жыл бұрын

@Daveyboy Daveyboy Looks like punctuation and capitalization died with you.

Kenji definitely emulsified her

It's funny seeing nerdy baby Clark Kent Kenji, or should I say Clark Kenji?

Hey, Kenji. I have been cooking since I gave up meat for Lent three-years ago to begin a campaign to improve the health of this 66-year-old sack of potatoes, i.e., me. My sweetheart of 40 years works and I work from home so K cook. I have studied intensely. Being an engineer and physicist, I dig the engineering approach in the kitchen. But before I try mechanized approaches to sauces, I turn them out manually a few times. My first Hollandaise was perfect! Thanks for the books, the shows, and the smashburgers!

this was lovely

Great video - Can you make an emulsion video for basic buttercream with fruit juice ?

Nice video... can you tell me what should I do to make that soft butter the we usually find in a steakhouse along with bread?

@wingedcoyote

4 жыл бұрын

Leave your butter out of the fridge until it gets soft. You can also mix stuff in if you want other flavors, a little honey might be a good start.

sexual tension in this video was above 10000

Could you please explain sandwiches next? Why does bread go on the outside?

Yo is nobody gonna talk about i'd rub that on my sandwich because that aged like fine wine

Kenji + Katie have great chemistry! 👍👍👍

@Smellyfoot71

4 жыл бұрын

Are they married

@erichenderson6515

4 жыл бұрын

@@Smellyfoot71 nope, J Kenji Lopez Alt is married to Adriana and Katie Quinn is married to Connor.

@Smellyfoot71

4 жыл бұрын

@@erichenderson6515 ah, odd

@erichenderson6515

4 жыл бұрын

@@Smellyfoot71 but yeah, they would've made a great culinary, scientific couple.

@SuperHonkus

4 жыл бұрын

Love these videos. Katie is the best. More videos!!! I waited too long for this one ☹️

Aerosmith's sweet emulsion is the best

they stand way too close to eachother

@JohnDoe-jp5py

4 жыл бұрын

ok puritan

@rc-1983

Жыл бұрын

So what?

I like these two presenting the "science of cooking". Someday do a show about "types of leavening". Mechanical (egg whites/whipping), chemical (baking powder/soda), biological (yeast)

The cringe is strong with this one but I learned a great deal! Pros and cons you know.

I would like to make the salad dressing. What can I use instead of mustard? I really don't like the taste of mustard.

@matthew-m

4 жыл бұрын

R Greenberger An egg yolk, honey, anything kinda thick

randomly starts talking about surfactants without defining

Actually I so appreciate Kenji's scientific approach and OCD attention to detail I have learned so much. 👍👍

Kenji is definitely better on his own just being himself without a script

Can you make toum like you did Mayo?

6:41 What kind of oil??

@DaMorg3

4 жыл бұрын

Gracebeliever077 Kenji suggests neutral oil such as grapeseed or canola in his previous video on this topic

@Gracebeliever077

4 жыл бұрын

@@DaMorg3 Ughhh. Shoulda watched that first.

1:39 that's a bit dark

T H I C C as thieves

Why are you guys flirting I'm watching this with my parents

Ahh back when Kenji had better hair and didn't know how to use a whisk.

vinaigrette is water-in-oil emulsion, which means oil is covering every droplet of vinegar. Since oil coats vinegar, oil is directly attached to salad green so it is supposed to be same when it comes to wilting green. From my own experiment emulsified one also wilted green at the same speed. So far your opinion is pseudo-science, just to promote your theory. What's ur opinion about it?

@epiccollision

4 жыл бұрын

The micelles should be water on the outside due to the polarity of the surfactant there’s just so much oil that some of it it free floating, that sticks to the leaves also trapping the micelles in the oil

@homumu

4 жыл бұрын

@@epiccollision do u have a reference? Harold Mcgee wrote Vinaigrette is basically water in oil emulsion

7:10

"what ISN'T an emulsion?" proceeds to list emulsions......... nice

@BenNeedsATheme4aDream

3 жыл бұрын

what do u mean

Dijon mustard? I am confusion and not teacher. But person big hair says maybe yes or no

@mrgoodman7837

2 жыл бұрын

or long hair hello

idk how i ended up here but damn shes attractive lol

@MarcoAce13

4 жыл бұрын

Totally

I need a tee with kenji's face on it

Is this for 8 year olds?

Hey wait, you didn't compare the salads with un-emulsified oil and vinegar.

@charlesfitzpatrick2680

4 жыл бұрын

I think the point was that if you put non-emulsified oil and vinegar on the same bed of lettuce, the oil will stick while the vinegar will sink to the bottom. So there will be a flavor imbalance when you take a bite.

Can’t be the only one who skips through all the cringe until Kenji teaches me how to cook better...

@DanRoxtar

4 жыл бұрын

i swear they found the two people with the least chemistry possible and made a video series

I think emulsions are heterogeneous mixtures

Calm the music guys, its a bit much.

who here after watching the menu lmao

Jacques Pepin says that a vinaigrette should never be like a light mayonnaise that could be considered an emulsion, because if you drop that on your salad bowl, it will just be a big bunch of gloop that you will never be able to mix in with your vegetables. So, the oil and vinegar should be able to separate.

@JakeLovesSteak

4 жыл бұрын

Even Jacques Pepin can be wrong once in a while.

@DaMorg3

4 жыл бұрын

Yeah seriously. I have made many many salad dressings using this technique and the results are (a) excellent, (b) consistent and (c) not gloopy at all.

@Ghonosyphlaids

4 жыл бұрын

The vinaigrette here is certainly not as thick as mayonnaise. I'm not sure how you've conflated a stable emulsion with being so thick it cannot be drizzled.

@SRDuly2010

4 жыл бұрын

Ghonosyphlaids Exactly. Milk, for example, is an emulsion (as mentioned in the video)

I really love your videos. I just wish you were less cringe

Is it me or do these two have a thing for each other🧐

@johnadamczyk6213

4 жыл бұрын

no she's totally creeped out by him i think

@Ziegut

4 жыл бұрын

Getting the same vibes too.

Their faux sexual tension makes it so damn awkward, just present the emulsion and let us all get past the legos and finger traps

super long intro

If anyone spoke to you like they are talking to each other and the audience, in person, you would immediately label them as unauthentic and fake. WHY IN THE WORLD is this acceptable when making a show!?

@everythingsawesome

4 жыл бұрын

Thank god someone said this. Seriously. Wtf

@AlergicToSnow

4 жыл бұрын

Yes, it’s scripted and a bit ‘goofy’. So what? The average person does respond to this type of teaching. Same style Alton Brown uses although he can be even more goofy. The point is they are conveying a lot of info that can get very dry if you don’t do it right. I’d rather this than a lecture style.

@everythingsawesome

4 жыл бұрын

@@AlergicToSnow I'd rather not be spoken to like a child in their videos. They're not marketers or babysitters. It's a false choice between dry and cartoonish. They can be lively and energetic without being falsely chipper.

@AlergicToSnow

4 жыл бұрын

everythingsawesome try not to take it personally. There’s a quarter million other people who they’re also trying to accommodate.

@everythingsawesome

4 жыл бұрын

@@AlergicToSnow I'm not taking it personally. I'm giving constructive feedback.

A woman after my own heart...as she sticks her tongue out while shaking the vinaigrette. It must be a genetic thing

just a note - a vinaigrette does not have to be a proper emulsion. Often, you just have vinegar and oil in a bottle and you shake it before dressing a salad.

I'm really glad y'all are doing videos like this but I just gotta say I don't care for the vibe of them at all. It seems overly scripted and, I dunno, childish? It's all very inauthentic feeling. Still, very good info just not really digging the presentation. 👍

2 eggs or egg yolks? Room temperature or not? A lot of talking for a little info. What about other ways of making an emulsion besides using an egg for a Vegan mayo?

That's quite cringey

was the role playing really necessary? so weird

What a shallow shameful ripoff of "Good Eats"...