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So this is the first food video for the new channel. After considering the results of the poll I ran last month, I've decided to try charging for these videos to see how you all feel about it. So give it a watch, and let me know if you'd be willing to continue to have these added to the paid for patron que. I had a lot of fun making this and after a month of very challenging and exhausting science stuff it was exactly the reprieve I needed. I probably will only make 1 food video per month at most and they won't interfere with the usual science content, it's just something fun to mix things up a bit and keep me sane. Also, I love cooking as much as I love science, and think I can make content you'll all really enjoy. So let me know what you think!

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Is Molecular Gastronomy Actually Good? - #1 Maltodextrin

Molecular gastronomy is all the rage these days as it can be used to take a boring dish and make it instantly gram worthy, but pretty food often doesn't taste the way that it looks. So today we look at 1 molecular gastronomy technique which is using an ingredient called maltodextrin to turn oily things into powders. The powders revert back to oils when you eat them and make for really interesting textural changes and ways to display an ingredient in a dish. _________________________________________________________________ Support the show and future projects: Patreon: https://www.patreon.com/thethoughtemporium Ko-Fi: https://ko-fi.com/thoughtemporium _________________________________________________________________ My Social Media Pages: Instagram: https://www.instagram.com/tasteemporium _________________________________________________________________ Special thanks to my amazing patrons and channel members! Afrotechmods Alexander Eisele Alexander Marunowski Alexandre Guhur Ambrose Andre Andrei-Gabriel Andrei-Gabriel andrew james morris Andy Anita Fowler Applied Science Austin Morris Ben Ben Reay Bennet Huch besenyeim BinarySplit bluejay Brad Walker Brady OBrien Chris the Mad Sciencer Comrade Spamuel Cronenberg Jerry Danny Chan Dave Yeagly David Choitz Dean Pierce Dima Drew DeVault dstensnes Dustin Parciasepe Elliot Turner emptymachine ethan lutz Eugene Pakhomov Ezekiel Dohmen Filipsi Frank Gal Tibi Harry Pottash ian burghardt illia Jack Brown James Jaroslav Henner Jase Smith Jim Mussared John John De Witt Jon Adams Jonas Abreu Jonathan Dashe Joshua Pedrick Justa Noman Justin Hendryx Kevin Kevin Forsythe kn0tsin Krys Kamieniecki Lambda GPU Workstations Lee Goymer Leon Leon Schutte Leslie Rohde Liam Scaife Louis Cashin Luc Ritchie Marco Reps Martin Haugsand Matthew Broerman Matthew Reece-Ford Maxwell Meinhard Absalon Michael Chatzidakis Michael Duran Michael Smith Mike Miller Monsyne Dragon narvutar1324 Nicholas Fletcher Nico Schlüter Owen Ashurst Owen Burns Patreon Patrick Sweetman Paul Emmerich Paul Richmond Paul Toensing Philipp Weber Pietro Saccardi Piper Elinor Rae McIntosh Rajan Chari Ralph Dratman Rauni Rikki Guy Robert Boll robert braun Robert Miller Robert S. Ruben Sam Pinches sdrwer erwer Sean Coates Sebastiaan Schlappi Simon Convey Simon Hallam SkaveRat Slop Shop Stephen Anderson tain TheOneTrueJames TheQuickestBrownFox Tiffany Bennett Toli Tom Bullock Tómas Árni Jónasson Valery Belayev Vedran Bajic Virgil Ilian Walter Jones xj9 Yannik Neuhaus Zwaluw Áva Eriksdóttir

Comments

Leon Schutte

I really like Maltodextrine :) you can absorb alot of different things in it and i think i noticed that things you absorb in it get absorbed alot faster by the body. I don't really know why though