You really can't whip egg whites with yolk in them?
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- čas přidán 26. 06. 2022
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Dr. Guang Wang's 2009 dissertation at Iowa State exploring how different yolk lipids disrupt egg white foams: dr.lib.iastate.edu/entities/p...
2011 study where they used lipase to eliminate yolk contamination: pubmed.ncbi.nlm.nih.gov/22417... - Jak na to + styl
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Hey Adam, can u do a cooking video covering the root vegetable of the Sunflower? Or I guess the more proper term is Sunchoke! And compare it to an actual Artichoke!
wow, your depiction of water, air and protein interaction is truly elegant and beautiful
Beating a whole egg till it has soft peaks is used in vietnamese egg coffee as the creamy egg is a great replacement for milk.
What's the go with using copper bowls to whip egg whites?
Ok. Not sure if you got to it yet, but egg whites are susceptible to collapse with the addition of oil, even after whipping and in meringues (cooked or uncooked). Meringue based buttercreams are predominantly butter, not meringue, and if you don't add enough butter and err on the side of meringue, it will collapse faster than The butter will melt on a summer day.
Weeping meringues also are common regardless of how cooked they are (unless baked dry, and then they are susceptible to moisture), when topping a cream/butter based pie.
In cakes and baked goods such as chiffon or sponge, you are whipping both parts of the egg separately for maximum aeration, and then mixing the two together (with flour which is a stabilizing factor), before baking, (and solidifying the mixture completely).
Hey, Adam, one subject I would love a video or podcast on is smoke. How it works as a preservative, how it evolved into a culture, ie, barbecue, if you would ever try home smoking and how, smoking non meat items, and liquid smoke, if it's worth having in the spice cabinet and how to use it.
I second this!
such a great idea!
adam please do this
I support the motion
Some time ago Jon Townsend made a video on 18th century kitchens, and one point he made that really stuck out to me was this: because everything was wood-fired, the taste of smoke in dishes was so pervasive that it was actually something people tried to _keep out of the food_
We have gas and electric heat now and smoke has become an indulgence for us, but back in the day you could get sick of it fast
It’s honestly impressive to watch Adam slowly ad-maxing his house with free sponsor furniture and tools. Has this man bought a single thing in the past year at this point?
Influencer privilege is great
Many of them buy first and sponsor later. Depends on the item
Just be an influencer and you will never have to buy anything. Legit. My channel is so small (not this account), but I get so much free shit it's crazy
@@AllTheArtsy what's ur channel name?
@@AllTheArtsy what's the name then?
Whipped whole eggs are actually used in genoise cakes! So if you ever get too much yolk into your albumen while separating, you always have a different style of sponge as a backup route.
whipped whole eggs are also a thing in Mont-St.-Michel, where they use them to make massive fluffy omelettes that can change the fate of nations.
i think the trick is using very low heat, they use wood fires for it
It's called pate au bombe or something like that in France. It is often used for various mousses.
@@Kalisparo More precisely Pâte à Bombe (bomb batter basically) is made with whole eggs, or egg yolks, with a syrup or sugar and water (which is a syrup), heavily beaten.
It's used according to recipes, to lighten cakes and creams (génoise, buttercream) or to make chocolate mousse (although I've always seen it done with just egg whites ^^).
I thought okay genoise the whites and yolks we're beaten separately and then carefully combined
@@VenkmanPhD There's different methods with different results ^^
Like Chef John always says, you can get some white in your yolk, but you never want yolk in your white.
But the real question, will it still whip with a dash of cayenne?
the Page Act, but with eggs!
@@SenorBigDong69 why not? You are the Jimmy Page of your whipped egg.
@@SenorBigDong69 Was looking for the cayenne comment.
Did anyone else read that in Chef John's voice without realising it?
I could tell you this from personal experience, but I'm glad that you explained it! It is soooo annoying when you accidentally break the yolk when whipping whites, such a pain.
I do these 1 by 1 in a separate bowl, so I won't mess all the whites :D Took me some time to get there....
@@TheSlavChef I usually do now as well. Crack the egg in a different container, then pour it to the main one. Way easier that way.
@@tekkitbeasting604 same ;)
That's why I never understood why people do the eggshell separation. Eggshell is jaggedy. Aren't you more likely to break the yolk like that!?
I use my dang hands.
@@JetstreamGW I use both, kinda depends on how cleanly the shell broke though.
In the Netherlands we have eierkoek (egg cake if translated directly) that involves beating a whole egg for 5-10 minutes before adding in your flour, sugar, etc. When done right, it's an incredibly airy, cake-like treat that tastes very eggy (it's delicious!). Next time you find yourself with a 10-minute long beaten egg, try making that instead of a soufflé, I'm sure you'll like the results much better!
Sounds like that could make a good follow up video
Why would want a cake tasting very eggy?
@@hkleider don’t knock it till you try it is a good rule of thumb
Sounds a lot like a genoise.
I love those. Best eaten fresh with a slathering of butter.
I think it's worth pointing out that when you go to a restaurant that has those really tall folded omelettes, that's whole egg run on a stick blender for a minute before frying.
You can also beat the whites first, then incorporate the yolk (this way is also ok to do by hand, so you don't need special equipment)
I tend to be a skeptic and find it obnoxious how much dogma there is in cooking, so it's really awesome to see so many things tested like this. I always wanted to know which of the "rules" were really "myths", but was never quite curious enough to risk letting it get in the way of whatever recipe prompted the curiosity.
Well, you could always let the experimental flops be used fo4 scrambled eggs.
Hadn't even heard about that one but accidentally "contaminated" my egg whites and had no problem.
@@ivanlagrossemoule were you just mixing it into something else? im kinda confused about all these comments about a cake. of course it'll be fine to get some egg yolk in if it's all just gonna be cake batter in the end, the only thing it affects is texture, but id never waste my time on a mixture with egg yolk if it's a meringue
Did someone say Allioli? Fun fact: you can't emulsionate an egg-free Allioli if you're on your period. Completely rigorous fact backed up by tradition and definitely not a myth. I can't remember examples now, but there are many beliefs around successfully creating traditional Allioli. A true one would be pouring the oil slowly while mixing, and using a bit of salt.
@@hyukleberry5567 It is not 'just' texture. If your meringue 'failed' or you overmixed a good meringue and ended up getting rid most of the air before putting the cake batter in the oven, your cake will end up dense AND dry instead of light and airy. Now, it depends on your preference if you actually like dense cakes, but if you're supposed to be making sponge or chiffon cake and you end up with a dense and dry cake, you technically failed lmao.
The visual breakdown of how the science works with cotton and pipe cleaners brought me right back to my childhood, watching Good Eats on Food Network. Alton Brown is a great presenter for making the insanely complicated seem simple with visual representation.
Great stuff as always, I really love these videos that are more about Food Science rather than just pure cooking, mostly because it reminds me so much of Good Eats.
12:31 And here we see Adam being very close to "inventing" the gogol-mogol (kogel-mogel), a traditional Slavic poor man's desert and a childhood memory for almost everyone from eastern Europe.
For anyone curious, you just add some sugar to those egg yolks (but don't try with more then two, you won't eat it in one go) and mix until airy and pale yellow. You can also add some cinnamon, cocoa powder or vanilla, really anything you like.
Here's a recipe (presented in a rather entertaining way): czcams.com/video/tc3qn65bXo0/video.html.
Sounds kind of like eggnog. Tasty!
huh- now you've got me wondering if that old-fashioned exclamation "great googley-moogley" was inspired from the gogol-mogol desert
I knew that as soon as I saw a Slavic recipe being "presented in a rather entertaining way" that it was Boris lol. Love his videos!! His budget meal recipes have gotten me through some hard financial times.
Aw hell yeah, gogol-mogol is delicious! Its the best and none of my friends believe me when I tell them lol
Not just east, back in lithuania its popular too
dude, your usage of pipe cleaners and cotton balls to provide a visualization to molecular food science is absolutely badass, adoreable, and super helpful.
Hey Adam. This reminds me of the drop biscuits the Townsends did a while back, which uses whole egg eggfoam as a leavening agent. The recipe takes an hour to whip because it's whole eggs, but it apparently makes an incredible cookie, so that might be an interesting recipe to check out.
+1, tried it before after watching his video and they were very good.
It took him an hour because Townsend is old school old school.
Power tools beat a bamboo whisk every time.
Yeah, there are other recipes like that. Watch "Le Mont-Saint-Michel et sa mythique mère Poulard" for the fluffiest omlette you've ever seen ;)
It makes Adams poor try seem like a parody.
@@stauffap indeed, the omelette so good it might win you the election. Adam probably wasn't trying to emulate that at all though, since he immediately broke the omelette like he was making scrambled eggs. he probably wasn't using low heat too, that might be why the egg ended up dry.
The Alton Brown-esque explanations of the physical chemistry involved in cooking are great.
If you beat an egg yolks with spoonful of sugar you get what is called kogel - mogel, simple yet popular dessert eaten in Poland for example. And when it comes to fluffy omlettes, you can make does as well. SuffletISH kind of omelettes are popular in poland as well.
I believe the first step of making tiramisu is also beating egg yolks with sugar over a double boiler until it becomes custardy
Is it that popular though? Tastewise it's not far removed from just eating a plain spoon of sugar :)
@@unit--ns8jh It's very sweet so not to everyone's taste but it doesn't just taste of sugar. The airy texture is also nice.
You can also add cinnamon, nutmeg, coca powder, vanilla or almond extract. Anything you want really.
@@unit--ns8jh I'd say it used to be much more popular 20-30 years ago, when the the modern western desserts, puddings and sweets weren't really available. The creamy, airy texture is really something unusual and the egg added a custardy flavour, however you have to accept eating raw egg :)
wait, suffletish kind of omelettes? do you mean naleśniki or am I missing something? nothing else comes to my mind but then again, I'm not the most knowledgeable when it comes to food, our national cuisine included........
I don't know if this is a thing anywhere else, but my grandmother was from Estonia and we used to have a weird kind of desert that was basically just an egg yolk and a teaspoon of sugar mixed(beaten) with a spoon until light (looked like what you had at the end before double boiling it). that was it. was honestly one of my favourite things growing up, though i'm sure that's partly because of the scenario when we would usually be having it.
We do it in Italy too, but it's more of a breakfast thing!
Yup, same in Poland, we call it kogel-mogel
LifeOfBoris just released a video about that dessert some days ago.
It's called Kogel Mogel, it's popular in Eastern Europe and parts of Germany. You can beat it with a spoon, but it's easier and quicker with a single paddle of a hand mixer in a cup. Beats in a lot more air too.
That's pretty close to italian Zabaione/Sambayón!
The traditional recipe incorporates a little bit of Marsala or Grenache wine, but I used to snack on the non-alcoholic version all the time as a kid.
Good times
I just finished my bachelor's degree on protein science, and this is a really good explanation of the biochemistry taking place 👏 makes so good sense, never thought about egg in connection with my degree
The whipped whole eggs are actually something my mom uses pretty often.
She uses it like frying batter to fry cauliflower before cooking them in a sauce made of tomatoes and chilies.
It's basically the only way i've seen her cook cauliflower.
I don't know if it has a name or anything though.
Sounds really good. Tofu coated this way (egg) is also good
I made a recipe once that needs 10 separated eggs, and my dad bought a carton of 10 rather small, brittle eggs. No joke (or yolk :3) I busted like 5 of those yolks, thank god we had more eggs, otherwise I'd have just crawled into the oven to slow roast XD
A joke about yolks bought by your folks? Holy smokes.
Where do you even get a carton of 10 eggs?
@@MCLooyverse where i'm from, they sell them in cartons of 10 or 30, or by piece if you're buying at a farmers market or sth
@@wizzzard999 Ah, I've only ever seen them sold in dozens, or occasionally 18 or 6.
@@IamStrqngx smolks*
That whipped whole egg omelet is a thing, but you have to cook it to temperature rather than texture. You wind up with a firm exterior and foamy/fluffy interior that is pasteurized because of the steam generated during cooking.
Yes!!!!
That last experiment is actually a step in making classic tiramisu. After you whip the yolks until they can't take in any more air, add marscapone and sugar, mix until combined and fold in whipped egg whites.
I'm surprised you didn't take these experiments into copper bowl territory!
tiramisu doesn’t use cheese
@@brownie3454 yes it does
@@brownie3454 I hate to burst your bubble, but the Oxford dictionary definition of tiramisu is "an Italian dessert made from layers of cake with coffee, chocolate, and mascarpone cheese". Perhaps you'd prefer Merriam-Webster? "a dessert made with ladyfingers, mascarpone, and espresso"
@@CaTastrophy427 tiramisu isnt cheesy it’s chocolatey and coffeey therefore no cheese in real tirimisu
@@brownie3454 IDK what kind of tiramisu you've been exposed to but it's not the real stuff.
Here in Norway, it’s a common childhood treat to whip whole eggs together with sugar until it’s foamy and then either drink it directly or use a spoon to drink/eat it. We call it “eggedosis”.
And for anyone not from Norway immediately thinking “hold on, thats not safe”: in Norway, the egg production industry is extremely well controlled in terms of possible salmonella or other diseases, so eggs are perfectly fine to eat raw here. Sure, it’s not 100% guaranteed that nothing will ever slip through the crack, but it’s highly unlikely that any given egg you choose to eat raw is bad.
Anyways, eggedosis is amazing. This video kinda made me want to make again, since it’s probably been 20 years since the last time I had it. Or maybe not. Probably wont live up to expectations from childhood memories.
In France too, we eat raw eggs ALL the time. I'm American living here and i can tell you that american food standards are pitiful!
I’m American and I’m not really concerned by eating raw eggs considering how advanced the egg industry is where I am
Oh, that sounds great. Is the sugar just to taste I suppose?
@@kaitlyn__L yes. I honestly don't recall exactly how much we used to put in, but it was a fair amount. It was pretty sweet.
I think as an adult I'd probably like it to be slightly less sweet tho, so you do you :)
Not sure how the rest of the world does it, but here in Argentina there's a standard cake batter recipe that involves whipping a number of whole eggs with 30 grams of sugar for each egg for about 10-15 minutes, add vanilla extract and then fold in some flour (30 grams per egg too, or instead 25g flour and 5g cocoa powder for chocolate cake)
Génoise.
The video doesn’t say you can’t whip eggs together. It says that if you do, the resulting foam will be far less voluminous, and less stable, than if you separated the whites.
I guess if you start incorporating the other ingredients, especially the flour, before the whipped eggs start collapsing again, then that stabilises the mixture and preserves the aeration.
No butter or oil?
Génoise / Castella / Jiggly Cake
Thanks for exploring all of the various scenarios.
Adam, why is your content so awesome and informative? You're really throwing logic I never thought of but just viewing it I get interested.
The random experiments are so much fun. Loving all the testing in the videos lately 👌
The demonstration of the bonding with all the foam and cotton (I think, pls correct me if wrong) was brilliant
Straight from the school of Good Eats. Really gets the simplified point across with only a few, “lies told to children”
I loved it!!!
It should be! He stole it directly from Alton Brown and Good Eats!😂😂
@@disturbedpyro4511 stole is a strong word. He has strongly credited Alton Brown and as a massive fan of Alton Brown for years before Adam even had a channel I don’t feel any disrespect in the way he does things.
@@Doct0rLekter yeah I guess it is, but I didn’t mean for it to come off negative!I’m not saying it as as bad thing at all! But he did use the exact same props and explained it exactly like Alton. Technically that’s stealing. But That’s why I put the laugh emoji because it’s not a big deal! I think Alton would actually be flattered that people still remember his explanations after all these years!
That visualization of the chemistry was exceptionally well done.
You're really headed in the direction of recreating Good Eats from the ol' Food Network and I really dig it
he just needs some puppets
Throughout this vid, I thought much of the GE episode on Egg Nog which gave me my first lessons on when/why you separate eggs.
This was my first thought. Like "I swear I've heard this all before...from Alton Brown."
If Julia Child taught us to expect more from our food and Jacques Pepin taught us that cooking at home could be a joy in itself, Alton Brown taught us all how to truly upgrade our home-cooking game to another level.
I was 22 when Good Eats premiered...and liberated me from the legacy of my mom's horrible queasine I ate growing up.
I’m a fan of both approaches. Adam’s doing great at his journalistic approach where he defers to external experts and also does some of his own original experimentation for the camera. As I understand it Alton was the face of an internal team of generalist researchers/experimenters(/prop makers).
@@caffeinepuppy Alton's background is in filmmaking and media production, so putting on a good show is his natural first priority with education an important but lesser part of the design.
Adam's background is in academia, so the first place his mind likely goes is toward education with putting on a good show an important but lesser part of the design.
The result is similar, but the way the ingredients are combined leads to subtle variations in the flavor and texture of the dish, so to speak. Both delicious though.
Your science explanation has becomed more easier to understand. I always enjoyed watching you, but now I understand alot more. Thank you Adam scientific Monday 👍
Is anyone else hearing some very faint noises that sound like farts? I'm sure they're just audio artifacts of some sort, but I only hear them on Adam's videos, and across separate headphones & devices. 0:32, 1:29, 2:12, 2:31, 10:23, 10:40, and 12:22 all stood out to me.
I heard exactly what you're describing at the :32 point, but I'm not hearing it at any of the other timestamps you listed
Love the demonstration with cotton and strings!!
I loved that visual aid in how it whips up
God Adam raguseas videos so quickly started rising to the top for me once I caught on that he very frequently delves into the science and research. Totally nerdy, but I love to see my undergrad studies applied and also learn some cool cooking tips and recipes along the way!
When cooked, the protein gets denatured and becomes solid. This is irreversible and you cannot get the liquid form again. When you beat egg white with a stick, the proteins (at least part of it) gets denatured and becomes cooked (at room temp). With sugar, the effect is simple: sugar extracts the water from the solution and makes the protein concentration effectively higher. The effect is that the foam is stronger if you add sufficient sugar before you stir.
@@janami-dharmam Did you reply to the wrong comment?
@@WanderTheNomad lol i think he did
In Denmark we take what you have at 12:50 and add sugar, and eat that. Normally we let children do it by hand, so you can do something else around the house.
Same in Italy, we call it "zabaione" (at least where I live)
In Eastern Europe it's called kogel mogel
Thanks for linking to the papers in the description!
This one was very nice! I love to see the "let's try it!" approach! And I learned a lot from it, as well as the visual demonstration and article citation :)
Hey Adam, a video i'd be interested in seeing is one similar to your dough one, but with mashed potatoes. Just looking at how much, if any, milk, cream, eggs, butter... to add and what it does to the mashed potatoes. Cheers
You can actually make a great sponge cake whipping whole eggs. My mom always whipped whole eggs, and for each egg, she would add a heaped tablespoon of sugar and the same one of flour. Sometimes she also added blitzed walnuts. The cakes always came out well.
Thank you... Thank you for putting the answer at the beginning!!
These Monday videos, for a year now, have been some of my favorite videos on CZcams.
aw man, you really missed an opportunity here to try to make a hollandaise sauce with your beaten yolk and see if it's harder to mess up. i'd think that with the air slowing down the cooking, it might make the recipe less prone to curdling? not that it is particularly hard or anything, but still an interesting test.
What about the effect of Cream of Tartar? Isn’t that used to stabilize whipped eggs?
Love your work Adam. Keep it up, on both YT and the podcasts, please.
Your content is such a high quality treat. Thanks.
Was waiting for Alton Brown's burping yeast sock puppets to show up.....what a bummer lol. Great video !
This episode of "people cook eggs the way they do for a reason" brought to you by the same man who screamed "NO!" when he was told there was a particular way to make French macaroons.
Hey Adam, awesome video as always,. Love when you mix science and food. Would love to see your take and explanation on black garlic and how to use it in cooking!
Thanks for being definitive about this. Some other channel made a suggestion that puzzled me, involving the combination of whipped egg whites and whipped cream. I never tried it, but it seemed completely contrary to anything I'd heard before.
Ohhh so that's what grandpa meant when he used to say "If it's not white it doesn't belong here" Wow I never knew he liked cooking
😂😂
Your grandpa and my mom's oldest brother need to get together and go bowling.
I'd like to point out that the amount of oil adam uses is still much more than is needed to collapse the foam. IME ive had a single drop of yolk in a cup or two of whites completely ruin it.
Nice video, always love the experimentation
The conclusion is priceless. Love it 💛
So glad I can catch this before work
Where do you work? Hawaii?
Same
A whole egg beaten with some sugar and eaten raw used to be a popular dessert for children when I was one. Adults would add a drop of rum to it. My father used pure yolks beaten with sugar to glue together a meringue cake. It turned out quite good when baked.
y'all weren't afraid of salmonella?
@@TarkTheConlanger This is gonna sound super-prejudiced, but if their last name is any indication of their location, I'm gonna assume salmonella was way down the list of "things to worry about" when they were a kid.
@@TarkTheConlanger it depend on wich country you live in. Many places it's safe to eat raw eggs, because salmonella is not a issue.
@@TarkTheConlanger It's a good question. These days I wouldn't dare. But back then I never heard of it. It became a concern very suddenly when I grew up a bit and remembered about that tasty thing I had eaten. I asked my mother to prepare it again and she said it wasn't safe to eat raw eggs. I don't know when exactly the change happened.
@@TarkTheConlanger If you're otherwise healthy it's not like salmonella will kill you. Also the risk of getting it is so low these days with all the regulations in place it's not worth worrying about.
i am happy you tried and cooked these results, i wanted to know so much, i was going to try them myself
Adam--the time, effort, and hard work you put into your videos is very much appreciated! Thank you and God bless!
Thanks Adam! All i knew how to whip was the nae nae before this! Your videos are always so informative!
Does fat have the same effect on a meringue made with aquafaba?
I love your demonstrations with pipe cleaners and cotton balls, very nice visual.
i love this episode just because the extra stuff you tried with the eggs. i hope you make more episodes like this where you just let curiosity take the lead.
WE ARE EGG YOLKS. YOU CANNOT BEAT US
This was a remarkably enjoyable video and I absolutely loved the explanations as well as all of the sesquipedalian words like "deleterious" and "lipophilic". However, I was a little disappointed when the topic of cream of tartar never came up. I really wanted to know what that stuff is, why it's called a cream, what a tartar is, and why it's used to make merengues. Seriously, I have no idea why that stuff exists. I have a spice jar of it and I never use it unless I'm making a merengue and that's extremely rare.
Cream of tartar is, in a crude nutshell, the scrapings from wine barrels. It's a precipitate containing tartaric acid that somehow stabilizes whipped egg whites by affecting the protein bonds, but that's a level of detail for Adam's pompoms and pipe cleaners. 😃
@@VeretenoVids Thanks! OMG I loved his pompoms and pipe cleaners. Was he ever a teacher? He totally could be.
@@Eric1SanDiego1 Yes, he was a prof of journalism.
@@VeretenoVids I'm not at all surprised by that, thanks! :)
Thank you for all the science! Very well demonstrated.
Great and very informative video, especially since you explored different permutations of what'd happen with more or less fat / egg.
After you beat the whole eggs with sugar, at around 10:55, you already had a perfectly fine kogel-mogel. No need to do anything else with it.
If you're serving it to adults, you can add 1 tablespoon of cognac per 2 eggs 😋
I actually bake a perfect Pan di Spagna (sponge cake) beating whole eggs with sugar for 10 minutes (I set a timer for this stage) then adding flour, vanilla extract and a pinch of lemon zest, absolutely no baking powder. It turns out very fluffy and moist every time. Does this mean that if the eggs are whole this whole explanation has no point?
I did the same for a biscuit (the cake) once and it worked quite good. But it took like 12 minutes to beat, way longer then when I just seperate the eggs. I also never use baking powder
The sugar helps stabilize the foam by interfering with the hydrophobic nature of the fats and proteins and helps hold the water thus making it moist.
All parts of the egg can be whipped into a foam, even just yolks. The presence of any yolk just decreases the volume of the foam. Only whites whip up the most, then whole eggs, then only yolks
The egg whipping demo with the pipe cleaners was so Alton Brown and I love you for it
Your channel is really interesting, man. Thanks.
Make a video about aquafaba!
10:10 Non-separated eggs whipped for a long time (~10 minutes) are not uncommon in some traditional German cake recipes, e.g. for Schwarzwälder Kirschtorte.
That's the dessert from the famous scene in Young Frankenstein when they realize the monster is alive
I appreciate the fact that you go and extra mile and actually cook this stuff to see what would happen
I tried making your Macaroon recipe 4 times, first time ever working with egg whites (I’m 22, just started actually putting effort into cooking), every time they turned out strange in some way, and every time I got the tiniest, microscopic speck of yolk in the egg whites, and thought “oh whatever, it won’t make a difference”. I now believe it made quite the difference! I might go out and get some pre-packaged egg whites and try again!
The main use for whipped egg whites in my kitchen is a chocolate cake, and honestly it works out just fine even with a less-than-optimal foam. Possibly because I whip the egg whites last and immediately mix them in with the rest of the batter, and that then immediately goes in the oven.
There's a difference, sure, but in my experience it's often not as big of a deal in most home baking as people make it out to be (excluding more sensitive/specific things, like soufflés and meringues). You don't need to throw out a bowl of eggwhites just because they're not perfect - as long as you can get stiffish peaks, you can at least totally make Joy of Baking's chocolate almond torte with them. I can say that from experience!
i just throw in whole egg + sugar and let the stand mixer go for a solid 5-10 minutes. it really does work fine.
Do me on the counter top Adam
learned this the hard way when I was first learning to bake. I kept the bowl clean, separated the eggs without breaking the yolk, but it was my colorant that deflated my meringue. didn't know it was oil based till I added it.
i absolutely loved this and would love to see more videos in the "people cook ______ in the way that they do for a reason" genre.
Tastes differ. In France, tourists go nuts over the omelet in the tradition of "la mère Poulard" (Mont Saint Michel, Normandy) as shown in this old video: czcams.com/video/EX7jiRiwFcM/video.html It isn't my taste, I prefer dry scrambled eggs, but to each her/his own.
I would say that omelette looks amazing.
@@Paulxl It most likely is to many people. I am not one of them, but that means there is more for me to eat of the things I do like ^_^,
Why I beat my bowl, not my eggs.
Btw I binge watched the podcast. We need more of these!
Why I beat my kids, not my bowl.
Well done. Would have liked to see you discuss cream of tartar, and how to fix when get a little yolk in and can't separate 100%.
What I really enjoy about your videos is the explanation as to why things happen as opposed to just how to make them happen. That's the kind of information I need to understand cooking better.
Great video! Also, your ability to move in and out of the sponsored sections is impeccable.
This was actually really awesome information.
The whipped-whole-egg is used to make genoise sponge (or at least some recipies for genoise sponge which actually work use it), but you whip it over a pan of warm water.
4 eggs, 100g sugar, whipped over boiling water until doubled in size, then taken off the heat and whipped until cold and thick, fold in 100g flour, bake for 15-20 minutes (or longer, until golden brown on tp) at 220C then leave to cool.
I love the experiments. This is how we learn. Thanks for sharing!
Great visualization with the pipe cleaners and cotton balls Adam!
Monday teaching time with Adam is my favorite thing. I'm a 35 year old man, but when you whip out your crafts I lose it.
Great video Adam! Even if you didn't find anything revolutionary, its still very usefull to see what happens when you don't do things "the right way". Now I know that I don't have to question these methods at least.
I appreciated the experiments at the end. That's the kind of stuff you don't normally see people think to throw into a video.
This video really reminds me of Good Eats. Thanks for that, Adam. Running on some feel good nostalgia vibes now :)
That transition to the sponsor was smoother than a freshly made ice skating rink.
Speaking of egg whites, I literally just finished making your Creme brûlée recipe. Working on the caramel topping now. Saved the egg whites for breakfast tomorrow. Thanks!
Hi. My wife do do this once. I fixed it somewhat with splash of winegar and the doubleboiler for swiss? merangue.
2/3 of expected foam, but stable and usable in castella cake.
First video I've seen from this guy, very cool. Thank you Smartiplier
One of my favourite rhubarb cake recipes uses whole whipped egg for the batter, however I have to use the highest setting on my mixer for it to properly foam up.
this was just a segment on good eats and thats such a good thing
Wow. This is great! Thanks for the education
I absolutely love how you challenge these 'myths' and explain the science behind it. These are my favorite videos that you post. Thank you for making science accessible and relatable. ❤
Adam always comes out with the exact video i want to watch
I love these episodes! Keep the science coming.