Taste Tests
20 videos • 40,365 views • by Adam Ragusea
1
Do Eggs From Happy Chickens Taste Better?
Adam Ragusea
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2
Fresh Garlic vs Prepared Garlic: Can You Taste the Difference?
Adam Ragusea
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3
Do You Have to 'Bloom' Cocoa Powder?
Adam Ragusea
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4
Why Homegrown Tomatoes Are SO MUCH BETTER
Adam Ragusea
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5
Why Pizza Steels Beat Pizza Stones (Yes, They Do)
Adam Ragusea
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6
Alternative Starches: How to thicken sauces without flour
Adam Ragusea
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7
Boxed cake vs scratch cake — Why bakers can't beat SCIENCE
Adam Ragusea
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8
Why we cook food in oil
Adam Ragusea
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9
Beef stew tests | stovetop vs oven, temperatures, marinades, pre-seasoning, thickeners
Adam Ragusea
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10
What oil, sugar and yeast do in pizza dough (in varying amounts)
Adam Ragusea
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11
Every way of making pink pickled onions, the greatest condiment
Adam Ragusea
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12
Why I salt my mashed potatoes, not my boil water (and other mash myths debunked)
Adam Ragusea
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13
You don't have to pre-boil pasta for baked dishes
Adam Ragusea
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14
You don't need to stir risotto (much)
Adam Ragusea
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15
There's no need to 'pre-ferment' bread dough at home
Adam Ragusea
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16
Why great glasses are shaped like ladies
Adam Ragusea
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17
The wet method of cooking mushrooms
Adam Ragusea
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18
How and why sauces 'break' (or don't)
Adam Ragusea
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19
Why we put breadcrumbs in meatloaf, meatballs, etc
Adam Ragusea
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20
Tasting ultra-aged eggnog
Adam Ragusea
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