How emulsions make food butter (I mean better)

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[andrew]

In summary then:
Emulsions make food butter.

[kunaldes]

I can usually tell when the sponsor spot is coming, but you got me this time.

[stam]

I think I speak for everyone when I say this: I hope you never stop making these food science videos. They are some of (if not the most) original and authentic videos on youtube at the moment. The combination of your journalism skills, interest for food and home cooking and appearance of some really interesting well spoken "guests" all in a successful attempt to help us understand the wonders of science and food. Just being honest.

[mohamedbelguesmi]

I feel like adam chooses his sponsors just so he can make a transition like this

[MMCLLC]

"Im not above pointless nerdery, and since you've watching this, you probably aren't either."

I've never been so proud to be a part of a community 😂

[liamma]

This is an educational channel disguised as a cooking channel with a sprinkle of memes here and there and I love it!

[icecreambone]

"milk is the perfect emotion" thank you subtitles

[nienke]

This is the first time I see an ad for Honey which actually talks about how they make money; I was always concerned about how they make money: if a product is free but they can afford to pay for ads, then you're likely the product, either as your data being sold and/or for marketing (e.g. ads, or ways to funnel consumers to certain products/websites, which appears to be what Honey is doing)

[thesupreme]

Audibly groaned at the transition into the sponsor. Adam is perfecting his craft.

[broklond]

For clarity: Emulsifiers don't bond water and oils together on a chemical level. It's still only a physical bond. (Source: I'm a chemical engineer)
Edit: it's a physical attraction. Bond might be misleading to some folks.

[thelazywhitedog]

damn his power level of smooth ad transition rivals linus'

[edenlippmann]

Just a note about the glass being a liquid debate: there’s this idea that old stained glass windows are thicker at the bottom because the glass has flowed down; this is a myth. Old windowpanes are often thicker at the bottom, but that’s because the techniques to create very flat glass didn’t exist, so they’d put the thickest part of the pane at the bottom for stability. Glass is more viscous than lead; if the panes were old enough to start flowing down, the lead lining around them would be a puddle on the ground.

[miloarlinghaus]

I literally turned in a chemistry assignment on this topic this morning. This would have been useful yesterday. Thanks for the awesome practical explanation Adam.

[chilldude]

That professor had such a pleasant voice and accent

[jonahs]

"How emulsions work why they make food good"
Exactly the kind of title I'd expect from a former journalist.

[xBris]

10:02 Chemist with a PhD here. Glass is a solid. Period. There's no discussion, no rabbit hole. Glass is an amorphous solid, *not* a liquid.

[calebbabcock]

You know you're going to learn something when he gets the fluffy balls and string things out

[mastergamingnic]

The sponsor transition for this video was sweet, just like Honey.

[oliversoto]

You could hear Adam physically cringe at his segue into the sponsor 😂

[SapientPearwood]

As a fluid dynamicist, I love when fluid dynamics shows up in random places. Fluids are everywhere, and multiphase fluids are so delightfully whacky and counterintuitive that they make for great content it seems. More cooking fluid dynamics please!