Food Formulas | Emulsification #cooking #food

As a person, I can confirm garlic is, indeed, magic.

Correction: a “traditional” aioli technically doesn’t have lemon 🫠

If only education was as easy as this wonderful explanation!!

your channel is a goldmine for anyone of any demographic, but it’s specifically such a boon for tweens & teens!! I didn’t know anything about the science of cooking until after high school, but your videos demystify and enlighten on the fundamentals of cooking while scratching the Fun Science itch that the youth has always had (very much in the echelon of brainpop, sci show, xkcd, minutephysics)

This is better than any cooking show. Kudos to your hardwork.

I braced for impact but I remembered that I'm on YouTube shorts 💔

physically recoiled when i heard "mustard"

It's not really surface tension that keeps them from connecting. Oil is nonpolar and water is polar.

This is a brilliant chemistry and cooking lesson told in seconds. I want more of these and less of whatever else youtube has to offer as shorts these days.

I know this doesn't really matter but the sensible use of mathematical operators here makes me happy. Most people would probably just use a plus for agitation but multiplying it with the ingredients makes much more sense since it's an action and is applied to all the ingredients at once

m--m-m-m-m-mustard????

I love food and science! Thank you for the visual ❤

waiting for someone to make an edit of him saying mustard

Lecithin is also found in sunflowers and soybeans

The quality of your videos is top-notch man! 🔥 I haven't seen my brother in 21 years.

Mustard? (Brace for impact)

i fucking love these explanations. Doing Alton Brown if shortform videos existed when he was on TV

I love your presentation style!

I braced for impact

You will hold an entire cheminstry class, but explaining garlic is beyond the science of 21st century