T
the_kitchen_weirdough
@the_kitchen_weirdough
14 videos
The Science of Tempering Chocolate
1,785 views
How Acids Transform Tough Meat: The Science of Tenderizing
1,221 views
The Secret Behind Crispy French Fries: Double Frying and Starch
1,027 views
The Science of Why Bread Rises: Yeast Fermentation Explained
934 views
Why Onions Make You Cry: The Science Explained
932 views
Why Hot Peppers Feel Hot: Capsaicin and Your Nerves
914 views
How Gluten Shapes the Perfect Loaf: The Science Behind Bread Structure
869 views
How Salt Makes Desserts Sweeter: The Science Behind the Magic
867 views
How Pectin Turns Fruit into Jam and Jelly
787 views
Why Garlic Tastes Different When Chopped, Crushed, or Roasted
744 views
How Freezing Changes Food Texture: The Science Explained
639 views
Why Some Cheeses Melt and Others Don’t
577 views
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