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It doesn't get much more classic than chocolate chip cookies. We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of the chocolate chip cookie. And then we brought in a food scientist to review their work. Which cookie was the best?
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4 Levels of Chocolate Chip Cookies: Amateur to Food Scientist | Epicurious
What makes toasted bread and roasted coffee smell so good? It's a chemical reaction called the Maillard Reaction. Dr. Kiki explains the science behind the feel-good smell on this episode of Food Science
In the competitive world of hot pepper breeding, one man is smoking the competition. Meet “Smokin’” Ed Currie. He’s the man behind the world’s hottest pepper—the “Carolina Reaper.” For the past three decades, Currie has been pushing the limits of the Scoville scale—breeding hotter and hotter peppers. We went behind the scenes at his South Carolina farm, where he’s bred a number of secret, unreleased specimens that he claims are even hotter than his famous Reaper. You may want to have some milk ready for this one.
#CarolinaReaper #Hot #Spicy
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This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.
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Molecular gastronomy Info
http://www.molecularrecipes.co....m/molecular-gastrono
How Molecular Gastronomy Works
http://science.howstuffworks.c....om/innovation/edible
Baby Corn
http://www.youtube.com/watch?v=Z4s85mN8W04
Lemon Chicken
http://www.youtube.com/watch?v=SGiA3Z_ufaQ
Sous Vide Peach
http://www.youtube.com/watch?v=a7nr0NXSRok
Smitten Ice Cream
http://smittenicecream.com/story/#slide-343
http://vimeo.com/72457025
Fun with Liquid Nitrogen
http://www.youtube.com/watch?v=xtb3dWDRqw0
Liquid Nitrogen
http://en.wikipedia.org/wiki/Liquid_nitrogen
Moto Restaurant
http://motorestaurant.com
http://www.ohgizmo.com/2006/09..../11/restaurant-sells
Moto/ Edible Menu
http://www.youtube.com/watch?v=CRSwwSg52Kw
Moto/ 16 Course Winter Menu/ Fried Chicken
http://www.youtube.com/watch?v=2tLio9CBCHY
Molecule-r Flavors Channel
http://www.youtube.com/user/MoleculeRflavors
Chocolate wind
http://www.youtube.com/watch?v=WRNIt73QE
Surprise Bubbles
http://www.youtube.com/watch?v=OlJKpt74TvI
Molecule-r Website
http://www.molecule-r.com/
Enthusio Chefs Channel
http://www.youtube.com/user/enthusiochefs
Reverse Spherified Poached Egg
http://www.youtube.com/watch?v=4Y1NsWdF3-M
Powdered Ice Cream Inside Candy Strawberries
http://www.youtube.com/watch?v=X11GbEwxDQc
Milk
http://www.youtube.com/watch?v=l7fBp9DqqfA
Strawberry Spaghetti by Sosa
http://www.youtube.com/watch?v=brT571TzeRY
http://www.sosa.cat
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Where does bread get its fluffiness? Swiss cheese its holes? And what makes vinegar so sour? These foods may taste completely different, but all of these phenomena come from microorganisms chowing down on sugar and belching up some culinary byproducts. Erez Garty shows how your kitchen functions as a sort of biotechnology lab, manned by microorganisms that culture your cuisine.
Lesson by Erez Garty, animation by Smart Party.
All cooking is science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking methods that delve into even deeper and stranger scientific territory.
#cooking #chemistry #physics #kitchen
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Sources:
http://thefullapple.com/2016/0....6/25/the-science-of-
http://cst.ufl.edu/taste-vs-fl....avor-whats-the-diffe
http://www.nature.com/articles/srep00196
http://www.molecularrecipes.co....m/hydrocolloid-guide
http://thecookandthechemist.bl....ogspot.com/2013/02/h
http://www.playingwithfireandw....ater.com/foodplay/20
http://www.scientificamerican.....com/article/cryogeni
http://food-hacks.wonderhowto.....com/news/food-tool-f
http://www.scientificamerican.....com/article/the-scie
https://scienceandfooducla.wor....dpress.com/2016/01/0
http://www.nytimes.com/2005/08..../14/magazine/under-p
http://www.molecularrecipes.co....m/hydrocolloid-guide
http://www.molecularrecipes.co....m/spherification-cla
http://www.molecularrecipes.co....m/hydrocolloid-guide
https://delishably.com/food-in....dustry/Meat-Glue-Wha
http://www.molecularrecipes.co....m/techniques/convert
http://sciencemeetsfood.org/magicalmaltodextrin/
http://www.molecularrecipes.co....m/hydrocolloid-guide
http://drinks.seriouseats.com/....2013/07/cocktail-sci
https://theraptorlab.wordpress.....com/2013/10/21/the-
http://www.portageinc.com/comm....unity/pp/cottoncandy
https://www.ncbi.nlm.nih.gov/p....mc/articles/PMC35511
Should you be eating organic food?
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Further reading --
[1] http://ota.com/sites/default/f....iles/indexed_files/O
[2] http://www.statista.com/statis....tics/273090/worldwid
[3] http://www.prevention.com/food..../healthy-eating-tips
[4] http://www.helpguide.org/artic....les/healthy-eating/o
[5] http://www.organic.org/home/faq
[6] http://www.nsf.org/consumer-re....sources/green-living
[7] http://www.greenerchoices.org/....eco-labels/label.cfm
[8] http://www.ncbi.nlm.nih.gov/pubmed/22535250
[9] http://annals.org/article.aspx?articleid=1355685
[10] http://www.ncbi.nlm.nih.gov/pubmed/12907407
[11] http://pediatrics.aappublicati....ons.org/content/pedi
[12] http://med.stanford.edu/news/a....ll-news/2012/09/litt
[13] http://www.ncbi.nlm.nih.gov/pubmed/19680921
[14] http://www.ncbi.nlm.nih.gov/pubmed/16451864
[15] http://blogs.scientificamerica....n.com/science-sushi/
[16] http://www.huffingtonpost.com/....danielle-nierenberg/
[17] http://blogs.scientificamerica....n.com/science-sushi/
Like Romeo & Juliet or Batman & Robin, milk & cookies is a pairing that’s just meant to be. But what makes dunking cookies in milk so satisfying? To find the answer, we turned to science. Scientist, chemistry professor and certified dunking expert Matt Hartings breaks down the curious chemical composition that makes milk and cookies a universal favorite. Of course, we didn’t need science to tell us it’s delicious.
A Great Big Story made in partnership with Clover Sonoma (http://cloversonoma.com).
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This story is a part of our Planet Earth series. From mammals to insects and birds to reptiles, we share this great big world with all manner of creatures, large and small. Come with us to faraway places as we explore our great big planet and meet some of its wildest inhabitants.
This story is a part of our Human Condition series. Come along and let us connect you to some of the most peculiar, stirring, extraordinary, and distinctive people in the world.
This story is a part of our Frontiers series, where we bring you front and center to the dreamers, pioneers, and innovators leading society at the cutting edge. Let us take you along for a trip to the oft-imagined but rarely accomplished.
This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.
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You know it, and you love it. Fried food! But there’s more to fried dishes than just plopping food into hot oil. You have to know what’s up with the food you’re cooking and what oils will work best for you dish.
Hosted by: Olivia Gordon
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Sources:
General:
http://www.ncbi.nlm.nih.gov/pubmed/19595388 (I got a pdf of this, which I can send to you via email)
http://cst.ur.ac.rw/library/Fo....od%20Science%20books (frying starts at page 292)
https://scienceandfooducla.wor....dpress.com/2015/08/2
http://www.npr.org/sections/th....esalt/2016/03/24/470
http://www.fsis.usda.gov/wps/p....ortal/fsis/topics/fo
http://www.huffingtonpost.com/....amanda-greene/back-t
http://www.finecooking.com/ite....m/48328/the-science-
http://www.encyclopedia.com/topic/Frying.aspx
Batter:
http://www.ncbi.nlm.nih.gov/pubmed/20623702
http://www.scientificamerican.....com/article/beer-bat
http://www.livestrong.com/arti....cle/530119-when-deep
http://www.foodarts.com/tools/....equipment/13431/the-
https://www.finedininglovers.c....om/stories/what-is-t
http://www.finecooking.com/art....icles/light-delicate
http://www.livescience.com/331....28-why-does-beer-foa
Oils:
http://www.heart.org/HEARTORG/....HealthyLiving/Health
http://www.mayoclinic.org/heal....thy-lifestyle/nutrit
http://www.health.harvard.edu/....staying-healthy/the-
https://authoritynutrition.com..../healthiest-oil-for-
http://www.bbc.com/news/magazine-33675975
http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2007.00352.x/full?wol1URL=/doi/10.1111/j.1750-3841.2007.00352.x/full®ionCode=US-OH&identityKey=b97a5e3f-f919-4eaf-a79b-f49f55337a2c
http://www.foodarts.com/tools/....equipment/13431/the-
Images: https://commons.wikimedia.org/....wiki/File:Deep_Fried
Deep Fryer: https://commons.wikimedia.org/....wiki/File:Frituren.j
Chicken Bubbling: https://commons.wikimedia.org/....wiki/File:Deep_fryin
Donuts: https://commons.wikimedia.org/....wiki/File:Jack%27s_D
Brewing coffee is one big science experiment. The chemical process that pulls flavors from coffee grounds and into water is called extraction. Several factors can impact extraction, including time, water temperature and the size of the coffee grounds. Watch as coffee master Renee Frechin, a chemist and 15-year Starbucks partner, offers a quick lesson on extraction and how it affects the taste of your coffee.
Learn more about finding the right grind: https://1912pike.com/science-o....f-coffee-tasting-ext
For more content from 1912 Pike: http://1912pike.com
---
1912 Pike. It’s the address of our first store in Seattle. Started by a few people with an intense love for coffee and a desire to share it with others. Now, 1912 Pike inspires and nurtures the human spirit — one coffee story at a time.
"Coffee, it's not you... it's me."
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VIDEO
Coffee Clouds
Spencer_Whalen/Getty Images
Roasted Coffee Beans
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Special Thanks Laura Juliano Psychology Professor at American University
How does the world's favourite drug actually work?
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Further Reading--
Adenosine Effect Overview:
http://thebrain.mcgill.ca/flas....h/a/a_11/a_11_m/a_11
Adenosine receptors:
http://onlinelibrary.wiley.com..../doi/10.1111/j.1748-
General Caffeine Effects:
http://chemistry.about.com/od/....moleculescompounds/a
Toxicity:
http://coffeefaq.com/site/node/12
Like it or hate it, cold brew coffee definitely tastes different than regular ol' drip, and it's all thanks to science.
Hosted by: Hank Green
Learn more about making coffee at youtube.com/learnhowtoadult
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Sources:
http://www.scaa.org/PDF/Coffee....Brewing-WettingHydro
http://legacy.sweetmarias.com/....coffee_chemistry/twe
https://scienceandfooducla.wor....dpress.com/2014/08/1
http://www.bunn.com/sites/defa....ult/files/brochure/c
https://blog.intelligentsiacof....fee.com/2017/01/17/e
https://www.beanscenemag.com.a....u/articles/view/socr
http://cen.acs.org/articles/93..../i33/Nitro-Cold-Brew
http://theconversation.com/the....-perfect-cup-of-coff
Meet Alex Stathis, an award winning barista and co-creator of the Latte Art App ‘Art of Coffee’. In this Food Thinkers video, we go behind the scenes where Alex demonstrates 4 popular latte art designs, from the beginners ‘Heart’ to the challenging ‘Swan’.
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To learn what goes into making a cup of coffee from scratch, I travel to mountains of Chiapas, Mexico to hand harvest it myself and bring it through the entire process to making a cup of coffee myself.
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Today, getting what you need is as easy as a trip to the store. From food to clothing, energy, medicine, and so much more, Andy George will discover what it takes to make everything from scratch. His mission is to understand the complex processes of manufacturing that is often taken for granted and do it all himself. Each week he’s traveling the world to bypass the modern supply chain in order to harvest raw materials straight from the source. Along the way, he’s answering the questions you never thought to ask.
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Watch more How to Make the Best Coffee videos: http://www.howcast.com/videos/....494742-How-to-Use-a-
My name is Mike Jones, and I'm a barista at Third Rail Coffee right by Washington Square Park in New York City. I'm going to teach you some basic coffee-making skills.
I'm going to show you how to make a French press. First there's a few things you're going to need. You're going to need some fresh coffee, preferably whole bean in which case you'll also need a grinder. You'll need a timer and then you'll also need the French press. So the first thing you're going to do is weigh out the beans. I like to use 25 grams of coffee for this size French press. Now if you don't have a scale, you can also just do three rounded scoops. So you can go ahead and grind this coffee. So this is ground medium coarse. You can play around with the grind setting after making it a couple of times. If it's tasting too bitter and too strong, you might be using a little bit too fine of a grind. And if it's a little bit watery and weak, then it might be too coarse. So you take the French press, and you're going to want to preheat it. You can either take water off a boil, have a nice water tower here. Then you let that sit for a while so it gets up to heat. Alright, so after the French press is preheated, you want to dry it out then add the grounds. Now again, I definitely recommend getting a scale, it just makes brewing coffee easier. But if you don't have one, you just want to use about 12 and a half ounces of water for this size. So I'm going to go ahead and add the water to the French press. The first amount I'm going to add is just enough to soak the grounds at the bottom of the press. So adding that in... so just that much water there. And then just stir it around to incorporate all the grounds with the water and start the timer. And you actually just let that sit there for 30 seconds. I would also recommend covering it when you're not doing anything to keep the heat intact. Alright, after 30 seconds you're going to add the rest of the water. Now this is either 12 and a half ounces or 400 grams of water. Once you've added all of that, just give it another gentle stir. And you put the plunger on and then you're going to let that sit until 3 and a half minutes. So after 3 and a half minutes you're going to press the plunger down. And this is another way you can tell if you've ground too coarse or too fine. If it goes without any resistance, it's going to be too coarse. And then if you have a really difficult time pressing down it's going to be too fine. Then I recommend decanting the French press before serving, because if you leave it sitting there it will actually keep extracting and end up tasting bitter. So once you've done that, you can just let it cool down and it's ready to serve.
As a biochemistry major and barista at Beltway Coffee in Abilene, Chandler Graf has a deep passion and appreciation for the integration of science in the art of brewing coffee. Chandler’s TEDxACU talk, filmed at Beltway Coffee and delivered via TED’s live-to-camera video format, shares the science behind choosing the best bag of coffee at the grocery store, making great coffee at home, and even understanding what you’re really ordering the next time you go out for coffee.
This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx
View full lesson: http://ed.ted.com/lessons/how-....does-caffeine-keep-u
Over 100,000 metric tons of caffeine are consumed around the world every year. That’s equivalent to the weight of 14 Eiffel Towers! Caffeine helps us feel alert, focused, and energetic, even if we haven’t had enough sleep — but it can also raise our blood pressure and make us feel anxious. So how does it keep us awake? Hanan Qasim shares the science behind the world’s most widely used drug.
Lesson by Hanan Qasim, directed by Adriatic Animation.
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Further Reading--
Overview:
http://neurosciencedc.blogspot.....jp/2013/10/the-best
Cortisol Awakening Response:
http://www.ncbi.nlm.nih.gov/pubmed/18854200
Caffeine at Specific Times:
http://www.ncbi.nlm.nih.gov/pubmed/24235903
Circadian Cortisol Profiles
http://www.ncbi.nlm.nih.gov/pubmed/19223520
Caffeine and Cortisol:
http://www.ncbi.nlm.nih.gov/pm....c/articles/PMC225792
Is coffee actually good for you? How many cups a day is considered healthy? Is drip coffee worse than espresso? Joe Avella and Jessica Orwig answer these questions and more on the Facebook series "Science the $#!* out of it."
Turns out, coffee is good for you. But there's more to the story. There's a limit to how much caffeine you should drink. The FDA recommends no more than 400 mg of caffeine per day.
But be careful about what time of day you drink coffee, especially if you're sensitive to caffeine's effects. The half-life of caffeine is about six hours. So, if you have a cup of coffee at 8 am, 25% of the caffeine in that cup will still be in your system by 8 pm.
So, having coffee with your breakfast is probably better than sipping it with your dessert. Learn more about coffee as Avella and Orwig hash it out.
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Do you know the black coffee benefits and advantages of black coffee? Coffee has so many proven health benefits it's hard to list them all. That's why this video will cover the benefits of black coffee, risks, and health facts behind it.
Did you know that over 400 billion cups of black coffee are consumed every year?
Coffee, also known around my house as liquid gold, is the second most traded commodity in the world, only behind oil.
I’m going to show you the benefits of black coffee, and the advantages of having a daily cup of joe.
I will also finish with some short FAQs about the best times to drink coffee, how much per day is ok, and how much is too much.
When people say coffee is bad for you, they often point to a few things…
Insomnia.
Dehydration
& Adrenal fatigue
Insomnia is usually a result of drinking coffee too early. Since effects can last up to 10 hours after drinking, simply stop drinking coffee before noon and you should be fine
Dehydration – Yes coffee is a natural diuretic, but this problem is cured by drinking more water. Which you should be doing anyway…
And Adrenal fatigue – This is not even a real medical condition. Anyone spouting this sort of nonsense doesn’t deserve your time or attention.
Here are the proven benefits of drinking coffee backed by scientific studies
1. Coffee can help you burn fat
Black coffee has been shown to boost metabolism by up to 11% and dramatically increase fat-burning potential. Other studies have even shown that the rate of fat being burned while drinking caffeine can improve by 10% in obese individuals and by 29% in lean individuals.
2. Coffee helps you exercise better
Black coffee has been proven to be one of the most effective supplements ever for improving exercise output.
Drinking coffee causes a spike in adrenaline and causes an increase in exercise performance by around 11-12%.
3. Your heart seems to like it
Drinking up to 2 cups of coffee per day can reduce the risk of heart failure by 11%.
4. Coffee can make you smarter
It enhances the firing of neurons in the brain and has been shown to improve various brain functions including mood, energy levels, reaction time, memory, and general cognitive function.
5. Coffee contains an incredible amount of antioxidants
These antioxidants help fight free radicals in the body, and scientists have identified approximately 1,000 different antioxidants in the coffee bean alone.
6. Coffee drinkers have a lower risk of cancer
Astonishingly, black coffee has actually shown to lower the chances of getting liver cancer by up to 40%! Also, a study with over 400,000 members showed that people who consumed coffee had a lowered risk of rectal cancer by 15%.
7. Coffee contains essential nutrients the body loves
One cup of coffee contains nutrients like riboflavin, potassium, magnesium, and others.
While the volume of the nutrients it contains will not blow you away, if you drink 3 cups like the average American adult, you will be getting in a steady source of vital nutrients for your body (study).
Just another of the many black coffee benefits!
8. Coffee can help fight depression
Most people are unaware of the fact that over 17.5 million people (just in America alone) suffer from some form of depression, and it’s growing every year.
Drinking coffee has been shown to lower the risk of developing depression by 20% for women.
It has also been shown that those who drink 4 cups a day are 53% less likely to commit suicide than those who don’t.
How much per day is ok?
A short rule of thumb is 2 cups a day is fine, 3 cups a day is good, and 4 cups a day should be the absolute max.
Oh, finally, drink your coffee black. Most of the specialty drinks at coffee shops are calorie nightmares and are basically glorified milkshakes. Drinking it coffee black takes some time to get used to, but just like an acquired taste to wine, it gets better with time.
Hope you enjoy this presentation of the advantages of coffee and the black coffee benefits that are provided.
Studies used:
http://ajcn.nutrition.org/cont....ent/early/2012/06/12
http://archinte.jamanetwork.co....m/article.aspx?artic
http://aje.oxfordjournals.org/....content/160/10/977.f
http://link.springer.com/artic....le/10.1007%2Fs00125-
http://nutritiondata.self.com/....facts/beverages/3898
http://onlinelibrary.wiley.com..../doi/10.1111/j.1600-
http://www.ncbi.nlm.nih.gov/pubmed/2912010
http://onlinelibrary.wiley.com..../doi/10.1111/j.1467-
This is easily one of the most luxurious mashed potato recipes! Get the recipe here: http://www.donalskehan.com/rec....ipes/velvet-mashed-p
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A lemon bunny bundt cake that would make an adorable (and delicious) centerpiece for Easter! Enjoy, and make sure to share pictures of your treats on Facebook and Instagram with the hashtag #kawaiisweetworld!
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Lemon Bundt Cake Recipe
Makes one 10” bundt cake
Ingredients
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, room temperature
1 ½ tsp vanilla extract
Juice of ½ lemon (about 3 tablespoons)
3 cups flour
2 tsp baking powder
½ tsp salt
1 cup milk, room temperature
Zest of one lemon (about 1-2 tsp)
Directions
1. Preheat oven to 350 F. Butter and flour a 10” bundt cake pan.
2. Cream together butter and sugar until light and fluffy. Mix in eggs, beating after each addition, then add in vanilla extract and lemon juice.
3. In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding dry ingredients and milk into egg mixture, beginning and ending with the dry. Stir in lemon zest and pour batter into bundt pan.
4. Bake for 60-70 min.
Cream Cheese Frosting Recipe
Ingredients
½ cup (1 stick) butter, softened
4 oz. cream cheese
2 cups powdered sugar
1 tsp vanilla extract
Directions:
Cream together butter and cream cheese until smooth. Beat in powdered sugar, mixing in one cup at a time, then mix in vanilla extract.
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The very best chocolate cake (the second) that just so happens to be vegan
FULL PRINTABLE RECIPE:
http://www.hotchocolatehits.co....m/2019/01/best-vegan
Last video for Pineapple Upside Down Cake: https://www.youtube.com/watch?v=8vJNNmciQtw
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Easy and sooo yummy! Decadent monkey bread perfect for your holiday gatherings, brunch or just any time!
Monkey Bread
Ingredients
2 (16 ounce) packages of buttermilk biscuit tubes
1 cup sugar
2 teaspoons cinnamon
3/4 cup butter
1/2 cup packed brown sugar
Instructions
1. Grease Bundt pan and preheat oven to 350 degrees.
2. Cut each biscuit into four equal sized pieces.
3. Combine 1 cup sugar and 2 teaspoons cinnamon in a
gallon Ziplock plastic bag and shake the bag until all pieces are coated.
4. Evenly arrange them into the prepared Bundt pan.
5. Melt 3/4 cup butter in a small sauce pan. Add brown sugar. Bring mixture just to a boil and then immediately remove from heat.
6. Carefully drizzle the mixture over the biscuit pieces in the Bundt pan.
7. Bake in oven for 30 minutes.
8. Allow pan to rest for about 5 minutes. Cover with
a large plate and invert bread.
Make the best 3-Layer Carrot Cake recipe in the microwave!
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BIG NEWS! Meet me in person at my Bake Sale in Santa Monica, CA on May 5th to help feed hungry kids in America. For the first time ever, you can purchase cookies, cakes, pies and more baked by me and support No Kid Hungry! Even if you can't make it, you can donate online and provide nutritious meals so kids can enjoy being kids -- not being hungry. All proceeds will go directly to No Kid Hungry.
DONATE HERE: http://bit.ly/GemmasBakeSale
EVENT DETAILS
DATE: Saturday, May 5th from 11am-4pm
LOCATION: Williams Sonoma, 1600 Montana Ave, Santa Monica, CA 90403 (Corner of 16th and Montana; Street Parking Available
RELATED VIDEOS & RECIPES
* Cream Cheese Frosting: http://bit.ly/CreamCheeseFrostingVid
* 3 Layer Microwave Cake: http://bit.ly/3LayerMicrowaveCakeVID
* 5 Minute Cheesecake: http://bit.ly/MicrowaveCheesecakeVID
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Hi Bold Bakers! I’ve gone and done it again - now you can make a full, 3 Layer Carrot Cake in the microwave! So let’s get micro-baking! AND don't miss my Bake Sale Event for No Kid Hungry: http://bit.ly/GemmasBakeSale!
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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GET THE WRITTEN RECIPE (includes instructions and measurements):
http://bit.ly/MicrowaveCarrotCake
Join Basically editor Amiel Stanek as he attempts to cook an egg in almost every way possible. Which method is the best? Can there be a best method? What does 'best' even mean? Who says what's best? Not us. They're all eggcelent (besides the ones that aren't).
Check out each of the methods here (thanks to Asaf Lebovic for making this list):
0:47 raw egg
1:10 prairie oyster
1:34 amber moon
2:00 sunny side up egg
2:25 olive oil fried egg
2:51 olive oil fried (basted) egg
3:18 olive oil friend (steamed) egg
3:43 over easy/medium/hard egg
4:26 salt block fried egg
4:41 McMuffin Egg
4:58 cracked and scrambled egg
5:30 low and slow scrambled egg
6:00 hot and fast scrambled egg
6:33 boiled egg
7:39 steamed whole egg
8:37 sous-vide egg
9:08 pickled egg
10:11 poached egg
10:40 egg poached in tomato sauce
11:14 microwave scrambled egg
11:32 microwave poached egg
11:52 grilled in George Foreman egg
12:17 waffle iron egg
12:46 blowtorched egg
13:09 diner style omelet egg
13:41 French omelet egg
14:16 souffled omelet egg
14:47 cloud egg
15:20 steamed custard egg (Chinese style steamed egg custard)
15:53 coddled egg
16:26 shirred egg
16:54 air fried egg
17:31 deep-fried egg
17:54 dehydrated egg
18:18 frittata egg
18:48 frozen egg
19:17 dishwasher egg
19:49 rice cooker egg
20:22 egg cooker egg
20:50 Rollie cooked egg
21:18 oven cooked egg
22:08 cooked in broth egg
22:48 grilled egg
23:13 smoked egg
23:43 campfire (cast iron) egg
24:19 campfire (foil pouch) egg
24:49 campfire (burned in coals) egg
25:11 sauna cooked egg
25:38 engine cooked egg
26:03 solar oven egg
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Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.
Every Way to Cook an Egg (59 Methods) | Bon Appétit
Butternut squash is always a winner in my book, but put it in a gratin and top it with mounds of cheese and it becomes just so ridiculously sweet. This dish work all year round, but it really shines on the colder days...enjoy!
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INGREDIENTS:
1-2 butternut squash
1/2 cup cream
1/4 cup milk
2 tsp ground nutmeg
1 tsp picked rosemary
3-4 tbsp grated grana padano or parmesan
salt and pepper
Hazelnut topping:
1/2 cup diced, toasted bread
1/4 cup chopped hazelnuts
2 tbsp butter
1 tbsp torn sage
What's Inside this egg? Watch Next:
What's Inside this egg blog post:
A decadent Ghirardelli flourless chocolate brownie rolled around a luscious whipped cream filling! WRITTEN recipe: http://bit.ly/BrownieRoll
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I’m so proud to partner with Ghirardelli again! Their chocolate is perfect for baking and snacking, and what they say is totally true: Ghirardelli DOES Make Life a Bite Better! #sponsored
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* Best-Ever Chocolate Chip Cookies: http://bit.ly/BestChocChipCookies
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!
FOLLOW ME HERE, BOLD BAKERS!
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Get the WRITTEN recipe: http://bit.ly/BrownieRoll
#ghirardelli #brownies #flourless
Gemma wants to share with you must-try spring recipes for Easter, Passover, or any event!
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I’m Gemma Stafford, professional chef and host of Bigger Bolder Baking. Spring is here! So, that means Easter, Passover, and loads of get-togethers with family and friends. I know too well that time is always top of mind for the modern baker, so I’ve made this Spring Recipe Playlist of incredible recipes from wonderful chefs and bakers. Now you can have the confidence to make anything this Spring season!
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!
FOLLOW ME HERE, BOLD BAKERS!
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#easterrecipes #spring #baking
a rich whipped body butter for dry skin.
rosehip seed oil - rich in vitamin A (said to be a deficiency of those who suffer from Keratosis Pilaris), Vitamin C, and E. these antioxidants fight free radicals, & promote wound healing, so can therefore improving discoloration & scarring.
sea buckthorn oil - also extremely rich in beta carotene therefore making excellent rejuvenating oil for damaged skin that needs nourishing.
almond oil - a gentle oil (suitable for babies) also rich in vitamin E oil that calms irritation and aid chapped skin.
Jojoba oil - a liquid wax very similar to the skins natural sebum, it helps retain moisture. non-comedogenic [doesn’t black/clog pores]
.
r e c i p e
4 oz shea butter
1 tbsp rosehip seed oil
3 ml sea buckthorn oil
1 tbsp almond oil
1 tbsp jojoba oil
° note: I doubled this recipe for this container size [10 oz]
.
s u p p l i e s
pure unrefined shea butter https://amzn.to/2Wz9cxd
organic rosehip seed oil http://bit.ly/2U0qsyd
organic sea buckthorn oil http://bit.ly/2HIQEXF
organic almond oil https://amzn.to/2WrRHyw
organic jojoba oil http://bit.ly/2UVFq4Z
some linked products may grant me a small commission, but dont worry, it wont cost you extra.
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p . o. b o x
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f a c e b o o k facebok.com/abetweenee
#diyskincare #selfcareroutine #diyessence #diyfacialoil
Arguably the greatest cereal commercial of all time came from Life cereal. Mikey was one of the most iconic ad characters ever to grace the small screen. And Life cereal is so good too. I don't think it gets enough credit.
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Unwrapped checks out Post's yabba-dabba-licious Fruity Pebbles cereal.
This video is part of Unwrapped show hosted by Marc Summers . SHOW DESCRIPTION :Ever wondered where the tiny marshmallows in your breakfast cereal came from? Have we got a show for you! Each week, Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped--the show for everyone who's ever worn a pair of wax lips.
Snap, Crackle, Pop! One of Kellogg's most famous cereals, Rice Krispies has been around forever. And it's still an amazing classic. Can you hear them crackling?
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Anthony Mason takes us inside the history of General Mills, the sixth-largest food company in the world. What began 150 years ago as a flour mill, and which created the first-ever radio jingle, now sells hundreds of brands, and is behind such marketing icons as Betty Crocker and the Jolly Green Giant.
Is breakfast the most important meal of the day?
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Cereal companies have perpetuated a big myth about breakfast: that the first meal of the day is crucial to good health. And one of their most long-lasting claims is that breakfast is a good strategy for weight loss. Turns out, a closer look at the science suggests that may not be the case. We trace the origins of this myth, and the long history of breakfast companies making dubious health claims.
Check out Julia Belluz’s Vox article that this video is based on here: https://www.vox.com/2019/2/1/1....8206873/breakfast-di
And for a deeper look at some of the studies we mention in the piece, you can find them here:
https://www.bmj.com/content/bm....j/364/bmj.l42.full.p
http://faculty.seattlecentral.....edu/jwhorley/Breakfa
https://www.ncbi.nlm.nih.gov/p....mc/articles/PMC44731
Note: The headline for this video has been updated since publishing.
Previous headline: Is breakfast the most important meal of the day?
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Breakfast cereal—typically made of puffed, extruded, or flaked grains—is a quintessentially American invention. Here, Dave Arnold and the Museum of Food and Drink team demonstrate the puffing gun, which débuted at the 1904 World's Fair, in St. Louis, Missouri.
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Cereal - A Brief History - The New Yorker
Producer: Sky Dylan-Robbins and Matt Buchanan
Kellogg’s created cereal as a way to get people to stop masturbating.
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Cereal wasn’t always the breakfast candy we know and love today.
Breakfast cereal actually started out as a health food. In the 1860s, people were eating like crap and all that pork, whiskey and coffee really had people feeling funky. Then a man named Dr. James Caleb Jackson started a “water spa” to get people back in shape. This space included diets, exercise, and a breakfast cereal he made from bran flour mixed with water, resulting in rock-hard wheat bricks — the first granola. The stuff was so hard you had to soak it in milk overnight to prevent you from breaking your teeth.
The bricks didn’t stick but they inspired other people like John Harvey Kellog to create his own version of granola in 1881, which was actually made with the intent to get people to stop masturbating. He thought a bland diet would translate into more purity.
The first sugary cereal came about in 1939 in the form of Ranger Joe Popped Wheat Honnies. From there, super-sweet cereal sort of became the norm in America. Cereal started making cameos in kid’s cartoons and the 50’s brought about breakfast favorites like Trix, Frosted Flakes and Cocoa Puffs. Unfortunately today, cereal consumption is actually on the decline, but we’ll always be able to remember its former glory.
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