The Food Science of Drew Gooden's Cooking

I think we were all just waiting for your reaction to the xantham gum catastrophe lmao

why do they call it oven when you of in the cold food of out hot eat the food

yay two things i like

the xantham gum thing cracked me up. one of the funniest things drew has ever done imo

hydroxide puttin on that girlscout drip

This is such a niche thing but the offhanded "that's a food violation" made me think of that guy that's a nuclear engineer that reviews videos about nuclear science and nuclear reactors. (T. Folse Nuclear just googled him lol )

I sincerely hope people learn to enjoy "junk" food as a treat in moderation instead of trying to force a protein-shaped peg into a carbohydrate-shaped hole. Like we're encouraging disordered eating at this point saying you have to give up things you like to be "healthy".

you’re telling me a chicken crust this pizza??

In reference to the xanthan gum fiasco, The Try Guys "without a recipe: ice cream" video has an amazing misuse (and subsequent meltdown) because of xanthan gum. Highly recommend.

I really like xanthan because it’s extremely useful in word games.

People don't even need that much protein. I'm tired of the protein maxing.

The “Did you know?” thing is so weird but also it gets on my nerves that they never finish the phrase! It’s always “Did you know that if you get flour and <3 minutes recipe> <video ends>” and never “Did you know that if you get flour and <3 minutes recipe> you get a tasty treat?”

By briefly working at [mega huge coffee chain], I found out their frappuccinos are held together by xantham gum. I bought some so I could make caramel ribbons at home hehe

0:23 Some things to consider before watching Anne Reardon’s content: she used AI, promoted a bible app, and posted a video trying to recreate Sugarologie’s frosting recipe, did it wrong, then doubled down when she got people pointed it out. Not the worst things ever, but also not things I wanna see in my feed.

Ninja Creami gives you several containers so you can make several and blend when ready. Even with a conventional machine, you only get soft serve you have to eat right away and if you want properly frozen ice cream you need to freeze it 8+ hours after churning. Blending after freezing also makes a better texture with low sugar / low fat mixtures.

I cant imagine the mouthfeel of that xanthan paste. The feeling on my fingers is horrific already

I feel like these protein people misuse the phrase "low cal" when what they ACTUALLY mean is "low carb". String cheese wrapped in ground chicken isn't "low cal" meat is SUPER high cal lmao

I really appreciate that you point out what he does right, even if it's very minimal (like food handling order). It's not something that I consciously think about while cooking, so it's nice hearing someone point out the right steps and tools to affirm what's correct

8:37 the creami is a domestic version of a commercial kitchen product called the Pacojet. It works by freezing the product first then processing it with the machine. It makes a really smooth ice cream compared to a normal ice cream machine due to how small the ice crystals are

"maids a-milking" took me tf out