Views : 1,447,484
Genre: Entertainment
Date of upload: Aug 11, 2023 ^^
Rating : 4.88 (2,445/79,309 LTDR)
RYD date created : 2024-05-21T07:47:55.050182Z
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Top Comments of this video!! :3
Hey! I agree with everything you said in the video and I had no idea there were different types of flour. I definitely think that explains why it tasted bad, combined with how old the flour was (I only found out after the video was posted). I also agree that my quest for the pure cookie was flawed in terms of the NIST ingredients. Maybe with your help I could revisit the project and make a cookie purely out of synthetic chemicals!
46K |
As a PhD student, Annâs section debunking Nilesâ cookie video gave me deja vu. It definitely reminded me of a professor trying to figure out why one of their studentâs results looks so weird, and pinpointing where exactly in their methodology caused them to get to their result. Fortunately Ann wonât make Niles go back into his lab and redo everything next week⌠yet đ
1.7K |
I love how on the salt method, the answer basically came down to " it works! I didn't do great, but the street vendors probably have the equipment and experience for it to be good!"
Nice to see confirmation that Anne Will absolutely say "seems viable! but I don't have specific knowledge how to do it"
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Good explanation of NIST standards. I manage an ICP-OES at work. You briefly mentioned something that i believe is a good point for teaching others about nutrition. "Nutrients are elements (primarily)."
So by example, a sealed bottle from 2013, while expired and not fit for consumption... it will still have the same atoms/elements inside. Those wont change.
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The sand baking technique is also very popular here in Pakistan, you can search for 'rait wali chali' (corn/cob made in sand) which uses the salt (it looks like sand in their dishes) and they dont fill up the cooking pot with the salt, its enough to coat some and they keep tossing it around to keep spreading heat. They use this to make chick peas, corn(individual), corn cob (whole thing), closed corn(before taking the leaves off, it bakes inside and they freshly peel it in front of you, then they rub masala over it with a lemon, its very tasty if its fresh) and also popcorns.
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Given you're Australian like me, it's almost impossible to buy "pure cream" and when they do have it, its so expensive. So the most common cream here is "thickened cream" which has added gelatine in it to help it whip better and be firmer, as you said. The butter cream is closer to pure with no additives, and I wonder how much cheaper it is tot he Pauls "Pure Cream" which is the only pure cream I've found in stores.
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@davidkitaura7081
9 months ago
I look forward to How To Cook That Friday more than Fish & Chips Friday!
5.1K |