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Teaching the scientific method
(lemmy.world)
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this post was submitted on 27 Jan 2025
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It's a NIST reference standard. The ur-peanut butter, against which all peanut butter shall be compared (in the United States).
There’s a Nilered video on youtube where he makes an extremely expensive cookie out of reference ingredients
Be forewarned that it’s extremely frustrating to watch. His general chemistry content is very interesting and well explained. But whenever he has to cook anything he becomes a complete doofus that cannot handle even the most basic of research. Like the man will research dozens of papers for hours and successfully make aerogel but then waste thousands of dollars in reference materials because he googled “cookie recipe” and just wrote down the first thing he found without reading anything about the process or technique
His coffee roasting video is similar and it makes me wonder if the food videos he makes are simply rage bait. He doesn’t post them often (frankly he doesn’t post often in general) so I genuinely wonder if he just really despises cooking and baking
I don't even understand it. Cooking is the same as chemistry! Just follow a damn recipe! And use a kitchen, not the lab equipment! 😬
The ones I've seen, at least, there wasn't really anything he used that couldn't have just been 1:1 with a normal recipe. But he fucked it all up trying to change things on the fly and overthinking it.
In his defense lab equipment can be utilized in cooking to great effect. The most common use in modern cooking being sous vide, which is just a repurposing of immersion circulators that have been in use in the laboratory context for decades. But centrifuges, rotary evaporation, homogenizers, etc all have great culinary applications.
thus the entire field of food science and why your homemade food is never as texturally amazing as commercially processed food. It’s one of the really frustrating aspects of capitalism; those processes can really make truly amazing textures but the companies that control the (very expensive) machinery are often overly concerned with cutting costs. So something ends up with an amazingly smooth texture but tastes like butt because they cheap out on ingredients.
That said you absolutely should not use lab equipment that is used for the shit he does for culinary purposes. Equipment that has processed mercury should not be used for culinary applications, ever, no matter how much you clean it
Just lay off the tuna for a while and it should be fine /s