How emulsions make food butter (I mean better)

What about the wagyu fat that can melt at room temperature? Is that considered a non emulsifier?

You gotta do a video on how emulsions break: evaporation, too much heat, not enough heat, too much fat etc

Spraying the oil while whisking instead of drissling it in would most likely make a smoother mayo aswell as make it alot easier to mix.

Anyone tried this?

Seemless ad transition

so this is why we had pasta water?

This video completely reminds me as to why I got D's in science 🙄🙄

Who else came here from the menu😊

mustard is an emulsifier

Came here after watching the menu

You son of a gun that might be the smartest and smoothest ad transition I've ever seen

Glass being a liquid is a myth.

Loved this!

if i hold some water in one hand and some oil in the other, i become the emulsifier

Anyone else here because of an out of context compilation for Manly?

Truly fascinating

Bookmark

All I can hear now is EMULSIONAL DAMAGE

Awesome video. Would love to hear more about the different emulsifiers. Is it possible for instance to make mayo with pectin? Is there a scale that measures how emulsifying a substance is? Does the emulsifier impact taste?

Fun fact, i live in France and we use a bit of mustard in our mayonnaise to help ut emulsify. It also adds a bit of zing to the mayonnaise but nothing toi strong. Just a hint

I subscribed because of the honey thing. Well done sir :)

great stuff! small advice from a person who cheffed for a couple of years. you can make a ring out of a towel and place your bowl to whisk the emulsion if you only got one hand to do so. that way your bowl will stay put.

Wow, Thanks! Informative, engaging, and well edited/well put together!

wait, if oil is just fat that becomes liquid at room temp, is coconut oil actually coconut fat?

Do all your videos have to have "wtf"? Grow up 😒

This video hits different after Rythm of War.

oh please not again. no scientist in their right mind claims that glass is a liquid.

Well I learned a new word today; emissable (sp?). TFS

This man plays magic when it comes to sponsorships the transition from normal content to talking about sponsers is so smooth.

This dude the king of ad segues

I fucking like the fucking thumbnail.

The idea that glass is a liquid because very old window pains are often slightly wider at the bottom (and that being explained as it flowing very slowly) probably comes from the fact that no one knew how to make perfectly flat, even pains of glass until pretty recently and glaziers probably placed individual pains with the widest edge at the bottom for stability.

something curious is that when I try to make mayonnaise thicker somehow I always screw up and it gets liquid.... I have no idea why. help? 🤣 I love some thick mayo. I've tried with soy milk, and I've tried with aquafaba+a few chickpeas. I'm making vegan mayonnaise specifically

I subtly remember the first time I watched an Adam Ragusa video, and got hit by the sudden sponsor. I thought that I was watching an ad, and it really confused me

A Buff Adam talking about emulsion? Could only get better if his sponsors were for the mark 2 lancer lol.

what a sweet honey ad transition

A nice tutorial without the nerdy.

This is literally the first time I ever heard about Adam's TikTok account.

If I fell out of a plane I'd be dead mate

My parent's marriage is not an emulsion :(

All these gravies make me long for some Yorkshire pud! Hint hint hint

Adam are you physically capable of saying "Penn State" without the "my alma mater" prefix?

One emulsifier that is very important in the kitchen that you don't eat is soap. Soaps, like proteins, have a hydrophilic end and a hydrophobic end, so they can attach to the fatty particles that are stuck to your dishes and then enable the water to wash it away. Dirty water from dishwashing is an emulsion; it has all these little particles of fat from the food suspended in the water by the soap.

all your ad reads are fucking poetry, god damn that's a nice segue... segueue... segway

Putting baking soda in the water helps create emulsions because its basic, adding more solutes that arnt basic to the water like salt or brine you can break the emulsion

the fucking honey ad got me good

Dislike button for anyone who needs it
vvvvvv




I didnt btw

i kinda didn't expect adam ragusea to give me flashbacks to uni and colloids chemistry classes but here we are

I absolutely watch you for the pointless nerdery!

O yeah glass is 100% a solid only they used to not be able to pour it well enough so the bottem was thicker that why old glass has a thicker bottem tar and asfalt are liquids tho