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Joy Chiew
Приєднався 27 бер 2022
I make science fun through food and cooking. Bite-Size Cooking Science series Tuesdays and Thursdays every week.
The philosophy of my channel in a nutshell:
1. Science is for everyone who wants to learn.
2. You don’t need fancy kitchens/ingredients/tools to make amazing food at home.
3. Cooking is about having fun, being curious, and paying attention to the little things that can make all the difference.
About me:
Formerly a Stanford-trained biology researcher and health-tech communications professional, I am a content creator who learned everything about food and cooking from resources like Harold McGee’s On Food and Cooking and Kenji Lopez-Alt’s The Food Lab...and most notably lots of trial and error at home. In my videos, I share the why's behind everyday cooking, to help you feel confident in the kitchen, save time and money, and ultimately enjoy making the dishes you love.
The philosophy of my channel in a nutshell:
1. Science is for everyone who wants to learn.
2. You don’t need fancy kitchens/ingredients/tools to make amazing food at home.
3. Cooking is about having fun, being curious, and paying attention to the little things that can make all the difference.
About me:
Formerly a Stanford-trained biology researcher and health-tech communications professional, I am a content creator who learned everything about food and cooking from resources like Harold McGee’s On Food and Cooking and Kenji Lopez-Alt’s The Food Lab...and most notably lots of trial and error at home. In my videos, I share the why's behind everyday cooking, to help you feel confident in the kitchen, save time and money, and ultimately enjoy making the dishes you love.
Why are there so many different kinds of sugar? (and how to choose which one to use)
Why are there so many different kinds of sugar? (and how to choose which one to use)
Переглядів: 133
Відео
Using granulated vs. light brown sugar for baking
Переглядів 651Рік тому
Using granulated vs. light brown sugar for baking
Do home cooks actually need a digital kitchen scale? (and other measuring tips)
Переглядів 195Рік тому
Do home cooks actually need a digital kitchen scale? (and other measuring tips)
How to make Hong Kong-style French toast (with a Nutella twist)
Переглядів 119Рік тому
How to make Hong Kong-style French toast (with a Nutella twist)
How to make Japanese milk bread without tangzhong (plus a kneading secret)
Переглядів 633Рік тому
How to make Japanese milk bread without tangzhong (plus a kneading secret)
Bread flour vs. all-purpose flour vs. cake flour (how are they different and when to use)
Переглядів 34 тис.Рік тому
Bread flour vs. all-purpose flour vs. cake flour (how are they different and when to use)
What makes the best flaky pie crust? (3 taste tests comparing different methods)
Переглядів 132Рік тому
What makes the best flaky pie crust? (3 taste tests comparing different methods)
What makes the best fluffy, creamy mashed potatoes? (the essential guide)
Переглядів 116Рік тому
What makes the best fluffy, creamy mashed potatoes? (the essential guide)
Granny Smith vs. Lady Alice vs. Fuji: which apples make the best apple pie?
Переглядів 310Рік тому
Granny Smith vs. Lady Alice vs. Fuji: which apples make the best apple pie?
How to make super delicious coffee cake (plus cake science)
Переглядів 137Рік тому
How to make super delicious coffee cake (plus cake science)
How to make soft, chewy mochi ice cream at home (plus mochi science)
Переглядів 612Рік тому
How to make soft, chewy mochi ice cream at home (plus mochi science)
How to make juicy, flavorful chicken shawarma (plus an amazing, easy garlic sauce)
Переглядів 1352 роки тому
How to make juicy, flavorful chicken shawarma (plus an amazing, easy garlic sauce)
What makes the best basil pesto? (food processor vs. mortar and pestle basil pesto blind test)
Переглядів 2682 роки тому
What makes the best basil pesto? (food processor vs. mortar and pestle basil pesto blind test)
How to make brown sugar boba (plus homemade milk tea)
Переглядів 1722 роки тому
How to make brown sugar boba (plus homemade milk tea)
How to make delicious Chinese cold sesame noodles at home (plus noodle science)
Переглядів 1732 роки тому
How to make delicious Chinese cold sesame noodles at home (plus noodle science)
How to make pita with pockets every single time
Переглядів 3232 роки тому
How to make pita with pockets every single time
3 secrets to creamy, smooth hummus (with easy homemade tahini)
Переглядів 4,9 тис.2 роки тому
3 secrets to creamy, smooth hummus (with easy homemade tahini)
Science behind fudgy, gooey brownies (made better with brown butter)
Переглядів 7 тис.2 роки тому
Science behind fudgy, gooey brownies (made better with brown butter)
How to make flaky, chewy scallion pancakes
Переглядів 2012 роки тому
How to make flaky, chewy scallion pancakes
Science behind chocolate chip cookies (and why I always add miso)
Переглядів 6132 роки тому
Science behind chocolate chip cookies (and why I always add miso)
What is cooking? | A little story about molecules and heat
Переглядів 2132 роки тому
What is cooking? | A little story about molecules and heat