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https://youtu.be/7XPggT79Zwo
The construction of a coconut shell dessert demonstrates three physics principles: heat exchange, centrifugation, and gelation.

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Physics of Food Demo: Cryofrozen Coconut Shell

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Denser Than You Think - Science Experiment

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https://youtu.be/dXCrTJLk_kY

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Baking And Melting Chocolate Simulations Are Now Possible! 🍫

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https://youtu.be/mC12B2XseqM

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https://youtu.be/1i9mBkGF504

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Molecular Gastronomy - Strawberry Foam Recipe

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https://youtu.be/ryto7gmARdQ

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How flour and kneading affected bread texture

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How flour and kneading affected bread texture

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https://youtu.be/IIomZb_ex_U

Most of flour especially high protein flour has proteins called gliadin and glutenin and both wil combine to produce gluten. This gluten act as a binder. When you kneed the bread, the gluten will formed and it will align the molecules resulting in stronger bonds that gives bread's dough its elastic, stretchy and strong structure. The more you kneed the more gluten will formed. If you under-kneed the dough, less gluten will formed so your dough won't be strong or stretchy. The matrix of gluten formed will trap air bubbles (basically trap gasses produce by yeast) so the bread will be soft. Without gluten, the dough will easily fall apart

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https://youtu.be/mC12B2XseqM

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How does a Pressure Cooker Work? - Science for Kids | Educational Videos by Mocomi Kids

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https://youtu.be/Oif6PrbvJhg

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https://youtu.be/E0v32jYkSi0

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Science: When to Add Salt During Cooking—and Why (It Makes a Huge Difference)

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https://youtu.be/kTsIXWpaLyg

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https://youtu.be/wXsgWJmgb0Q

The process of deep fried chicken:
1) Oil can give its own flavour while remove inner raw chicken taste while deep fry.

2)When cooked, the steam bubble from chicken known as water vapour will move out of stove pot in high temperature.

3)The aluminium/ iron pot surfaces give heat transfer as heat energy will travel to oil for maintain oil temperature as it will drop rapidly due water vapour.

4)Oil takes a lot of time to heat up as the chain molecules need to break up for increasing heat temperature.

5)Outer layer of the chicken will have crispy crust as heat from the oil transfered to chicken surfaces for exact amount of time.The longer the chicken deep fry, the seasoning taste of the chicken will loss due the molecules break up loosen.

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Fry Fidelity: The Science Of Fried Chicken

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Methods of Salting & Drying in food preservation 

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Methods of Salting & Drying in food preservation 

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https://youtu.be/Ck3dIj_8OKE

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How to make LIQUID SPHERES | Easy Molecular Gastronomy

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https://youtu.be/ccqOVmsybO4

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WHEN SUGAR IS POURED INTO THE CENTER OF A COTTON CANDY MACHINE. ITS HEATED UP NEAR ITS MELTING POINT AROUND 185 DEGREES.

THE SOLID CRYSTALS OF SUCROSE BEGIN TO BREAK APART INTO INDIVIDUAL SUGAR MOLECULES, AND THE MIXTURE STARTS TO

LIQUEFY INTO A SYRUP.

THIS CREATES REALLY THIN SUGAR STRANDS, AROUND 50 MICROMETERS IN DIAMETER.

SO THIN THAT THE SUGARS INSTANTLY COOL AND BECOME SOLID AGAIN.

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The Physics of Cotton Candy (Candy Floss)

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PRINGLES: THE ENGINEERING BEHIND | HYPERBOLIC PARABOLOID | TECH & ENGINEERING |

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The Sci Guys: Science at Home - SE1 - EP10: Melting Points: Ice Cream in a Bag - 10 Minute Ice Cream

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Short how-to video | Spray Whipped Cream

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https://youtube.com/shorts/WEdKTCPfePs?feature=share

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🐟 Make Steamed Fish in 30 minutes! #Shorts

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We partnered with @vrbo to share a classic recipe for #AAPIHeritageMonth!Steamed Fish - I have so many memories eating this with my family. It's usually one ...

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https://youtu.be/zI7Lh7ISX6M

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https://youtu.be/CyHKB4calR

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https://youtu.be/dXCrTJLk_kY

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Will It Drop? Potato Physics With a Knife!