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**READ ME**
A couple of years again, we raised some cash and spent a while asking ourselves, “What would a Food Lab tv display seem like?” Like the column, the display would try to be in contact advanced medical ideas, and extra importantly, display how working out the ones ideas can give a boost to your cooking.
We pulled in combination a manufacturing staff, and enlisted the assistance of former Serious Eats intern Katie Quinn to up the on-camera air of secrecy issue, we wrote some scripts, and we shot and edited the episodes.
Then…just about no one noticed them. This was once our personal fault—because of a partnership we made to get the collection funded, we had been sadly required to distribute them in the back of a paywall. That contract has since ended, and we are within the transparent to do with them as we please. So right here we’re, liberating them to you one-by-one, without cost.
In this episode of the Food Lab video collection, Kenji and Katie discover what do vinaigrettes, mayonnaise, and pasta sauce have in commonplace: Each is determined by the wondrous technique of emulsification.
So get in a position to gasp as they actually watch vinaigrettes separate! Marvel as they lick freshly made mayo directly off our palms! Swoon in awe as Kenji’s shifty eyes all of a sudden monitor from digicam to digicam, as a result of he wasn’t positive the place to appear! It’s time to be informed about emulsions.
FULL STORY:
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See More Like This!
The Food Lab Episode 1: Cheeseburgers:
The Food Lab Episode 2: Steak Lies:
Kenji’s Kimchi Fried Chicken:
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i hate that don't do that thats terrible you should not do that licking your fingers with mayonaise is acktually cringe pls don't do that im crying i want to die pls just pls don't so that.
No way!!! 😲 I need an immersion blender now!!!
Ahh back when Kenji had better hair and didn't know how to use a whisk.
This was fun to watch (and informative as well) !!! 😀
I think emulsions are heterogeneous mixtures
What a nicely done video..bravo!!
super long intro
randomly starts talking about surfactants without defining
What a shallow shameful ripoff of "Good Eats"…
Great video – Can you make an emulsion video for basic buttercream with fruit juice ?
I like this sexy lady—nerd
Kenji is definitely better on his own just being himself without a script
Why are you guys flirting I'm watching this with my parents
I really love your videos. I just wish you were less cringe
sexual tension in this video was above 10000
just a note – a vinaigrette does not have to be a proper emulsion. Often, you just have vinegar and oil in a bottle and you shake it before dressing a salad.
Can you make toum like you did Mayo?
These two are definitely boning
was the role playing really necessary? so weird
Now this was exciting to watch and easy to understand 👏🏽👏🏽😄
Dijon mustard? I am confusion and not teacher. But person big hair says maybe yes or no
How can I emulsify a small amt of oil w/ large amt of water? Even w/ standard emulsifiers (lecithin,mustard,honey) I cannot make a stable emulsion even in a blender
Yo is nobody gonna talk about i'd rub that on my sandwich because that aged like fine wine