Tuesday, October 20, 2015
The Science Behind Cooking Videos
Video is a powerful medium. I've noticed that when presented as a "documentary" format, people rarely question something presented as a video. Maybe because it can be compellingly presented with music and editing that can be emotionally engaging, or perhaps because in video, the presenter is in control. The viewer seldom can backtrack, and slow down the pace to digest the facts. Which is why quite often, something like the "Science of Macarons" video presented above, despite the appearance of precision, actually presents very little actual science. In fact, the baker exhorts the baking rules as if they were religious commandments rather than explaining what happens, for example, if the sugar to almond ratio were changed, or that the whipping speed order for egg whites were changed.
Some call this "science-y" rather than actual science.
In contrast, watch below for a well presented video on the effects of salting on food before and after cooking. Unfortunately, the title "Secrets of Salting" appeals to the quasi-mysterious nature of cooking, when in fact, science serves to illuminate.