What is nougat, and why is it in every candy bar?
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- Опубліковано 7 чер 2020
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Dr. Richard Hartel, professor of food engineering at University of Wisconsin, Madison: foodsci.wisc.edu/faculty/hartel/
Crown Candy Corporation of Macon, Georgia: www.crowncandy.com/ - Навчання та стиль
I was shocked to see Professor Richard Hartel! He is my major advisor at UW Madison and teaches candy science. His office is like Willy Wonka's factory and he's really cool!
what is your major? food science?
Candy science sounds so fun haha
Wow he sounds cool!
Kinda got the Gene Wilder hair style going too
Omeedius 1500 he seems cool
"What is Nougat?"
* Immediately gives answer alongside scientific expert and digs deeper without any fluff *
*-->Instantly subscribed*
heh fluff
heh fluff
heh fluff
heh fluff
70th like nice
In Denmark (and I think germany) when we say nougat, we are always referring to Wiener nougat, which is made with cocoa and hazelnuts. It is not airy and comes in a firmer block, a bit like butter
Yes (German here), I remember this kind of Nougat, too, which explains the confusion. Though we could buy the other kind (usually honey nougats with varying nuts) under the name “Turkish Nougat”. Not sure how accurate Vienna or Turkey is as place of origin though.
Yes😉And in Denmark,the white nougat with nutpieces in it, is called French Nougat....and not pronouncing the t...
Exactly, thats nougat in Europe.
Here in The Netherlands its a firm paste too. Only the bar at the top right with 3 colours comes close.
YES! I keep facepalming myself because Adam thinks this horrible sugar bomb is 'nougat'
Fun fact: honey-almond nougat is its own kind of candy, with a much more firm and chewy texture; traditionally it's sold on its own in flat, wide bars or in squares. (the little chewy pieces of nougat in tolberone are reminiscent of that kind of nougat, which is why it's made with honey)
Yeah and its what we imediatly think about when we say nougat in france (and probably in italy and switzerland too). When I hear nougat and see the picture on the thumbnail i'm kinda like "wtf that thing isn't nougat!" XD
Candy bars are not real things 😂 nougat is honey and sugar with almonds, then it was bastardized by US candy makers to whatever is in a milky way
Yes!! for me that is the only, and real noga!! 😋👍 I am Dutch! 😉
"We need to make the product cheaper. What is cheaper than corn syrup?"
"Um... Air?"
"Get this man a promotion."
Margaret Thatcher was the co inventor of putting air into icecream.
Air taste like crap .... he's demoted
"Still too expensive..."
"Vacuum?"
"Absolutely not.. way too pricey."
"How about... space itself?"
"GENIUS!"
Lmao just like on Ice cream, they put more air in there than needed for making it cheaper.
@@arigatoespacialsuperadmiti7316 but you need it to be fluffy because you can't get in with a spoon if it's to dense.
Ah yes, the four elements: protein, sugar, water and air.
Water. Protein. Sugar. Air. Long ago, the four nations lived in harmony. Then, everything changed when the Sugar nation attacked. Only the nougat - master of all four elements - could stop them. But when the world needed it, it disappeared.
TheApexSurvivor lol
Making chocolate, the 5th element, the supreme confection 😉
TheApexSurvivor You actually went and did it, didn’t you.
@@theapexsurvivor9538 100 years passed and my brother and I found the new nougat, an airbender named naang
I’m not sure if the word nougat is used differently in the US. But here in Europe „nougat“ is a very broad term. Most nougat I know doesn’t have any air in it. Like the spanish „turrón“ which has either a soft texture like marzipan or is hard like Candy (with whole nuts in it). Dark nougat is actually made mainly from hazelnuts and chocolate and is usually a soft cream (without air) much like Nutella
for some reason everything exported to the USA loses its authenticity. It becomes warped and corrupted, and usually less tasty. Even the pronunciation of the word is wrong.
It’s weird that this is considered nougat, but nougat as I grew up to know it, is a hard honey candy often with nuts added in. I was surprised to not hear from it in the video. They make the most delicious nougat in Sardinia, which is completely different from the nougat in candy bars
There's probably quite a few cases of the same name being used by multiple countries, but referring to different things (What the US, UK, and Canada consider "bacon" is noticeably different)... Just like there are cases where the same thing might even be referred to by different names even in the same country (e.g. submarine / sub / torpedo / hoagie / po-boy / grinder sandwich)...
You ever realize nougat is a palindrome for goo nut
Mmm, like Bit O' Honey!
I think this nougat which you mean is the traditional stuff
I have no idea why UA-cam recommended this to me, but I'm glad they did, because I've been wondering this for a while.
I'm assuming google heard me talk about and eat a snickers bar yesterday and also because it read my mind when I thought "what is nougat?"
Same
Well, welcome to Adam’s channel- come for the nougat and stay for the brilliant cooking content. He’s a modern ‘Good Eats’ home chef with some really solid stuff. Check out his homemade pizza recipe if you like to cook/bake at all.
same, i was eating a "three musketeers" then i said what is nougat made of?
Same here - and whats really odd is I had a Snickers yesterday and started wondering about it again. Kinda scary that YT is reading our minds....
It's basically chocolate styrofoam.
Little known fact: After it's aged long enough, nougat turns into oldgat.
dad joke
@@tictac4949 Good dad joke. I am so stealing this.
*kids run screaming for the door.....
About the texture of softer packing peanuts too. Flavor is a little less glue-like. (What? You *don't* eat questionable substances that have been who knows where?)
I searched this "oldgat" up and all I got was old gay sex porno search results.
Gewgulkan Suhckitt so I like styrofoam?
My mom always said candy-making depended a lot on the weather outside, so she only made certain candies at certain times of the year, but she never knew the science behind it. Now I understand. I guess if she had known she could just tweak the recipe to make up for it she could've made candy anyways
I just want to acknowledge the proffesionalism and art that it takes to run such a factory. It's great seeing those sort of traditions being kept alive!
Just realized nougat is a completely different thing here in Europe. It's a sweet hazelnut paste. Never realized up till now.
Depends on the country within Europe. Seems like central to east europe and scandinavian countries use the word nougat for hazelnut paste, whereas in the benelux and France it means cubes of nougat with nuts.
@@Tinky1rs yes here in Northern Europe it is also cubes with nuts
Yea, in english its called "german nougat".
We in Germany have the normal Nougat and the "Nuss Nougat" that means Nut Nougat and thats usually a hazelnut cream
Oh, so it's like hazelnut Marzipan?
I like how you keep saying the word protein. It makes me feel like I’m being healthier with each snickers.
add some protein
@@gord.w.p 😂😂🤣😭
Snickers nougat actually has peanut butter too. So more protein...
@Navi Navi joke
Who says protein is healthy? Too much protein every day would be really hard on your kidneys.
New subscriber here. This is an excellent video, mixing a bit of ELI5 with some of the more complex science. It feels like this is well researched and I found a suprising amount of depth to make sure the viewer left with a better understanding of the subtle differences of Nougat vs. simlar confectionary products. Well done! Looking forward to viewing more of your videos.
You deliver excellent content to your audience. It's very interesting material. All of your effort put into creating this video is much appreciated. I'm truly grateful for your help!
Nougats taste really good, so im guessing thats why
They taste like bollocks, compared to REAL chocolate
I remember buying Snickers bar, eating the chocolate and nuts, and throwing that filler in the bin
I know. I was a spoiled kid
@@KOTYAR0 honestly i hate snickers
@@sprite4800 Same. It makes everything it's in mildly worse.
@@sprite4800 its the peanuts that ruin it
It doesn't taste good, it tastes awful; It tasted like sugary sugar which overpowers *ANY* semplance of taste or smell. It's awful, it's like if cocaine had a taste.
Hey Adam, I just want to say it's really impressive how you've been able to incorporate a lot of your local and regional establishments into your videos. I would imagine it takes a little more legwork to find content that way, but I find your approach very refreshing.
I always want to be like Mister Rogers going out in Pittsburgh!
@@aragusea nice!
Where is his mask?
@@ehqwk Shot that footage months ago. Simpler times.
I dont think he should bother, it does'int contribute anything meaningfull to the video and i and im sure many people despise it.
This might be my favorite episode of yours, yet. Thanks so much for this!
Great vid for a geek like me who cooks and wants to know everything. I am impressed by how good your vids are! Thx for doing!
I was initially confused by the title, since I thought everyone knew that nougat is made from hazelnuts. Turns out in Denmark, what we exclusively call nougat is internationally known as "wiener nougat".
nah i think that is just nougat in the us, everywhere in europe i know its nuts/honey
Nougat in Denmark is mostly known as the paste made from almond and hazelnut cream, so I was also thoroughly confused when he explained that is was literally just any sugar mass with with air lol. Nougat er Odense nougat, Ike andet lol
Why can’t the world just fucking agree on something
I mean this the American definition. No wonder it's all about the sugar and industrial production and not about diverse cultural traditions or natural ingredients.
So US&A garbage food vs european quality food. Typical
Duke Nougat: "It's time to kick ass and chew caramel; anditsallstuckinmygums".
it's rare, but sometimes i read something so satisfying, i can just be done browsing the internet for the night. 'duke nougat' is one of those things
Aww giving me nostalgia lol ♥
I got shit to do Goldbloom!
I'm gonna kick
Duke Nukem didn't invent that line, but still a funny comment. You get my appreciation.
Just stumbled upon this channel. Love the scientific approach - well done!
Back when I was working in retail hell and things were so slow and I was dying of boredom, I discovered that you can actually shape and sculpt 3 musketeers filling a lot like clay! You’d need a bowl of ice water for dipping your hands in to keep the material pliable as you shape. It can cure by air drying, it’s kinda neat. But clay is better if you’ve got it lol 😅
My father was born in 1919. He and I were enjoying candy bars one day when he told me that in his youth, the Three Musketeers bar was actually constructed in three parts, joined by a chocolate covering. One part was chocolate nougat, one strawberry, and one vanilla, if I remember his description correctly. Our conversation took place around 1955, and at that time candy bars cost five cents, and ranged in weight from about 1 1/2 to a full 2 ounces. If I remember correctly, the larger size of Baby Ruth bar at that time was a dime and weighed four ounces.
This is really interesting, and totally explains why the name is "Three Musketeers"
I dont know how old you are but your dad was alive in the worst part of history
everybody else seems to be taking this comment negatively - which is valid, because inflation is a bitch and I understand the frustration. and maybe it's because I'm drunk right now, but your comment made me smile. There's something so lovely about hearing about your father's memories from the 1920s, and imagining you two talking about the price of candy bars back in 1955. Now, the 1920s are considered history. Your father was born 102 years ago, which feels like an eternity. Yet, lamenting the price of a candy bar is such a universal experience.
@the super family ost I'm 60 (born in 1960) and remember the cigarettes my smoking cousin bought at a mom-n-pop store in the mid-70s when we were both 14-15 years old costing 50 cents a pack. In the early 70s (circa '70-'73), my dad would often bring home the giant-size Baby Ruth and Butterfinger bars from Safeway which cost 10 cents each, and the giant-size candy bars were much bigger than what you get today for $1.79 each.
That reminds me of the time I caught the ferry to Shelbyville. I needed a new heel for my shoe. So I decided to go to Morganville, which is what they called Shelbyville in those days. So I tied an onion to my belt, which was the style at the time. Now, to take the ferry cost a nickel, and in those days, nickels had pictures of bumblebees on 'em. "Gimme five bees for a quarter,"
I know his son's were so excited when Adam got back from the store
That’s exactly what I was thinking!!!
*sons. sorry I had to :(
until they realized they had to wait until he was done filming lol
Ulas Onal you didnt have to man, you didnt.
@Federal Bureau Of Investigation Heil the Grammar Reich!
Thank you for the informative video about nougat and thank you to the professor for the additional information too! 👏
Wow! This is like a whole other universe! Great job and thanks to Dr. Hartlel!
I’m always impressed how much work you put in these videos to get professionals to talk about the topic. It’s awesome
Was thinking the same thing this video is excellent
i prefer these videos to the recipes!
I mean, he is a university teacher so that explains it
No doubt there is serious work being put into this but it’s not that difficult aside from scheduling to get experts to talk about their craft and knowledge. To be an expert the said field of study is likely something that you’ve been studying for a long period of your life. It’s part of your life and you probably like to talk to people curious about it.
@@indianasquatchunters yeah, this isn't as complicated that you can goggle it but asking an expert can guide you through fundamentals that you might miss or don't assume in your Google search question
I think a lot of europeans will make themselves heard on this one! There are even more kinds of nougat. I grew up in central europe where nougat is a dense, slightly crumbly paste made from hazelnuts. Wikipedia calls it "german nougat". Then there is the fancy "white nougat" which I assume western europeans would recognize as nougat (french/belgian people especially). American nougat is basically white nougat but cost-optimized and engineered to death/perfection. Then there's "brown nougat" which is more in the hard-candy territory and imho a pain to eat.
EDIT: My intention was not to attack Adam's video (which is great as always), or to suggest european nougat is somehow better. Just wanted to contribute to the discussion :)
I'm a German and had to Google that too 😂 I didn't know Americans defined this as nougat and not the hazelnut one I'm used to
Yup! Absolutely!
Yeah, totally!
Yes!
Thank you!
Your videos address questions I’ve had at some point. Good Job picking up such topics!
Omg A M A Z I N G explanation ....thank you SO much !!! Never thought this was going to be as informative
"The more air you can sell, the more money you can make."
Knew it.
In the food industry, water is known as Profitol, as the more you add the more money you make.
But if everything get's fluffed with air, what happens to the air when it reaches your tummy and onwards? What happens when half of what you eat is just air trapped in food?
@@ww-pw6di they just eat more to fill their bellies, which is good for you
The grand motto of chip bags
honestly if food didnt have air it'd be hard as a brick. Not good for teeth...
Finished my food science degree in the last week, with a dissertation in cocoa butter crystallisation. This explains some core concepts so concisely without dumbing things down too much.
I know this is legitimately your degree and career but that entire sentence sounds fake
I love that he doesn't dumb anything down on this channel. Dumbing everything down is just contributing to the idiocracy.
What are you gonna do with that, go work for the NAACP?
WOW! I was not expecting to get such a chemistry lesson on this adventure to the UA-cams. Great video!
I really appreciate how in depth you went. Thanks!
*It's all just sugar?"*
*always has been*
*bang*
*diabetes*
*death*
*diabetdeath*
*death*
@gapple * Companies: As long as it has a layer of chocolate from the outside we can call them chocolate bars.
"The more air you sell, the more money you make"
... potato chip makers: STONKS!
Lays be like
"potato chips" or "one potato for a price of 1 kg"
if they didn't put air in the bag all the chips would get smashed and you'd end up with a bag of potato crumbs.
hey stupids! they put the weight on the bag & you can feel how heavy the bag is. Only a dunce is shocked when they open a chip bag. The air is for protection.
@@brianwilhelm3777 it’s also there to stop your chips from going stale! So if they want chip bags without air they want stale crushed chips!
Almost 20 years ago, I was a touring musician, and I had an opportunity to tour around England. Definitely enjoyed noting the differences in our respective candies. Snickers bars there really struck me as being noticeably different, but I can’t put my finger on it. Oh, and those English £uckers got like 15 flavors of Kit Kats other than chocolate! Jealous…
Even Heinz ketchup tastes different in the UK vs the US... I researched it when I got back and discovered that Heinz changes their recipe slightly because the Brits prefer a slightly sweeter ketchup...
They tasted a lot nicer in the 70s and 80s, too sweet and poor quality chocolate now.
I live in Japan where there are dozens of different KitKat flavours. I've had so many different kinds I can't even remember them all: milk chocolate, white, dark, wasabi, stawberry, raspberry, sake, aloe, matcha, hazelnut, banana, orange, mint, ... Then you've got the fancy ones with crushed nuts and dried fruit.
Nougat in the UK is different. What you’re referring to is more like the middle of what we call a ‘Milky Way’.
I think you might be getting the UK mixed up with Japan because even in 2023 we only have around five flavours but typically most outlets will just have the standard milk chocolate..
Thank you! I have wondered about nougat for a very long time!
I'm not even disappointed that nougat is a way to sell air as part of one's product. The nougat-less Aero and Crunch bars are two of my favorite things ever; one has air pockets, and the other has puffed rice, which has its own air pockets. I might be getting less actual mass of candy, but the mouthfeel makes up for it, by far. I feel more that not getting less candy, but am gaining a better experience in enjoying it.
Aero bars are manufactured in my town! good times. love the consistence.
W Canada
Mmmmm. Crunch bars.
Which is exactly what candy is all about to begin with
Oh, I don't like those compared to other chocolate bars. I want density, not air pockets.
This has so much “Good Eats” vibes. AB would be proud.
vlad j - i was about to comment the same thing; then i saw 2546 comments...ar is not as corny as ab, but dearly loved "good eats."
Why would the Arian brotherhood be proud of this
God, I haven't heard that name in so long. My childhood is crying 😭
I miss that show.
@@TURBOMIKEIFY man i feel you on that one for sure
Amazing vid. Understanding how sugar texture/air etc affects the final result can be applied to cooking in general
This was a particularly excellent episode, IMHO. Well done. 👍
Europe: we have this really nice creamy but almost solid thing made of nuts. it's called nougat.
America: right so we make this sugar
hard nougat is made with honey, soft is made with sugar. both have roots in europe.
even in europe you have the sugar-egg nougat.
it is important to distinguish between dark and white nougat.
white nougat: made out of egg and honey/sirup
dark nougat: made mostly out of hazelnut and cocoabutter
dark nougat has more of a chocolat-feel and almost no air(most ofd the time)
That's what I thought too
@@NEHappyCamper You can get soft nougat with honey too. I literally tried to make turron with my mother yeasterday, which is a hard nougat normally. But when you make it, it's soft and chewy, you need to let it dry to make it hard. Ours is quite soft right now for example, but was even softer yesterday, before we let it dry a few hours in a low temperature oven
As a kid, I have learned to know what we called nougat as the good stuff. That was dark nougat, so the stuff made from hazlenuts and basically no air at all. You can get chunks of that stuff, but they are inded quite expensive, whereas white nougat is likely very cheap, even by weight, if it's just eggs and corn sugar. That most candy bars contain copious amounts of white nougat, and rarely dark nougat makes a whole lot of sense. Greedy bastards! Dark nougat definitely is the better of the two by far.
they always say "What is Nougat??" but never "How is Nougat??" :'(
😔
Ill do you one better, why is Nougat?
“Wherefore art thou Nougat?”
Nougat?
@@matthewclemons8116 I understood that reference!
I worked for many years in the sector, and I really liked your video, excellent.
Oh wow! Those pecan logs are so good. I remember my grandparent s would bring us back those whenever they’d come back (to Canada) from vacations in Florida.
Yeah those are great. I don't think they get the recognition they deserve.
Stucky’s Pecan logs….yum.
@@malmacmorgan oh, is that what they’re called? Maybe I can order some online!
"Three Musketeers" were called that because the originally had two dents or impressions in the top, so you could (theoretically) break them in three pieces and share them with friends.
They're so much smaller now that the company doesn't bother any more. And they cost ten times as much.
“Originally, it had three pieces in one package, flavored chocolate, strawberry and vanilla; hence the name”
Inflation babyyyyyy, purchasing power goes down, producers want to stay in a similar price range to what they had before, so they cut down on costs. Repeat this until you have something smaller/cheaper quality than the original while being several times more expensive, all because some schmucks can’t keep their hands off the printing press
I much prefer the nougat in Snickers to the nougat in Three Musketeers. The Snickers nougat is denser and not as sweet.
Do they cost 10 times more in actual value or is this just that dumb thing people always say ignorant of inflation? "When I was a kid in 1930, a gallon of gas cost a nickel"
@@Digglesisdead nuts!?
calling divinity a "grandma treat" is probably the most accurate thing i've ever heard
I'm from the deep south, I can attest to this.
Divinity is divine
my grandma loves it but it tastes and feels like sweet chalk!!!
We've made this I completely concur
Divinity was the first desert I ever learned how to make, from my grandma's cookbook now that I think about it
Love listening to intelligent specialists talk about their passion
I love your videos. So interesting to see how certain foods are made.
Saw your interview in Slate. Congrats on making it from a person writing the articles to a person being written about.
1:20
“ the air content, the water content,”
The earth content and the fire content
But that all changed when the fire content attacked.
Did somebody say Earth, Wind, Fire?
ua-cam.com/video/Gs069dndIYk/v-deo.html
and then there's the 5th element...
@@milanstevic8424 Leeloo Dallas Multinougat
@@sidicle6537 the sequel is the Legend of Wonka?
This came up in my feed because I have been thinking (only thinking, the internet is reading my mind) about making Snickers bars. I have been wondering how to make the nougat. Thank you for the video!
Well, to add more complexity to the discussion:
"The nougat that appears in many candy bars in the United States and United Kingdom differs from traditional recipes and consists of sucrose and corn syrup aerated with a whipping agent (such as egg white, hydrolyzed soya protein or gelatine); it may also include vegetable fats and milk powder. "
So, I guess it's a different kind of nougat - and what we expect today as nougat, isn't it?
Well, I guess it depends on your geographical location, because nougat to me - and I'm only 54 - is absolutely NOT what they put in modern confectionary.
It is, in fact, this:
"Nougat is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates."
So, that's weird - through the entire video (and a good video it is too!), no mention is made of the nuts or the candied fruit.
To me, nougat is exactly the description above, it's a chewy mix of nuts and candied fruit in sugar and whipped egg whites - and it is often "protected" from being too sticky to hold in your fingers, by a thin sprinkling of ... well, I guess flour of some kind?
I think this is where the USA ... and to some extent, the UK ... veer off a cliff in terms of what nougat actually is.
Having said that, when I was a nipper (a young child), the kind of nougat I associate with the term, was common - it wasn't "within" a chocolate bar (candy bar), it was it's own thing.
It was a chewy mass of nuts and fruit.
It was also _ridiculously_ sweet - I mean, your teeth falling out as you eat it sweet.
So, yeah, this leads to further confusion as the video makes the assumption (and it is a super valid and good video), that nougat is just the stuff you put _inside_ a "candy bar", rather than something edible as a "bar" in its own right.
And that is what nougat is for me and always will be.
The stuff inside a snickers bar? - not nougat. Totally NOT nougat...
... but then, hold on, a snickers bar has some nuts in it - just not in the "nougat" like stuff - so, I guess it's "deconstructed nougat"?
So, snickers is actually pretty close to how nougat actually should be.
I'll get my coat ...
Here I'm sitting like "yeah, finally someone gets at this", and as I read on I realize that there is yet ANOTHER thing called Nougat, which is the kind I grew up with and most of my landsmen will expect when reading that word. This version is primarily made from very finely ground hazelnut, sugar and cocoa. It might somewhat be called "marzipan but from hazelnut", but it is much darker and the texture is much smoother, and the high nut content versions are fairly firm in comparison. It also tends to melt in your hands, probably due to the high oil content overall. The things that are most definitely NOT in this are eggs and air!
Agreed ,
@@fonkbadonk5370 This! Thats what nougat was to me my hole live. I am from Germany btw. it would be interesting to hear where you are from.
I was so confused by the video saying nothing about nuts at all. I read the (german) wikipedia article about nougat afterwards and it was in line with my "definition" of nougat but it also mentioned "white nougat" in different variations. This is pretty much what adam talked about in the video but usually contains "solid" nuts and fruit like @matthew trow described. Weird how it bekame nut-free and still called nougat at least in (american-)english.
@@lenab5266 Germany as well. I kind of believe we're the outliers this time =)
He literally mentioned sometimes the protein is nuts. Also Charleston chews (also mentioned in the video) are literally just globs of nougat.
"...because more air in it, more profit you get." Kinda true for every industry.
Soo happy he's almost at 1M!! Been watching him when he had less than 25K
Same! It's been truly wonderful to his content increase in quality as time goes on.
@@MattWinchell exactly it's just so amazing. I still go back and watch his older videos
@@0megalul309 lmao true
I think I've been here since one of his cookie videos went viral, i was expecting an intro, some blah blah blah then the content but nah this man whacks me with the cookie knowledge straight up no bullshit to the point. I fell in love instantly.
@@jamescanjuggle lmao, that's his specialty. It was probably the broiled chocolate chip cookie video, that one got quite a bit of views
Thank you for this informative video. I’ve always wondered why nougat comes in so many textures. My favorite is the firmer nougat in Snickers.
Haven't seen those bars around in ages. I wonder what happened. They used to be so popular.
I've driven by that place so many times. It never looked like they were still in business. Glad to see a hometown familiar out here on the webs
As a European, im highly confused now because here in Europe (or at least in Germany and its neighbours) nougat is always considered a solid or paste thats based on nuts (primairly hazelnuts if im not mistaken)
EDIT: reading a bit through the comments it seems that the definition of nougat varies wildly between various countries
I'd say so as well, I believe other countries used the word because the newly created product or concoction resembled the nut paste you're mentioning. In the Middle East, there's also a thing called "Halva", which looks similar and I think it might result from a very similar process to the Nougat one, plus definitely adding milk.
I think we can all agree they all benefit from the addition of some good Pistachio.
I'm in UK and nougat is white or pink and has nuts in it. It comes from Latin word meaning nut bread
Came here to see this. I read on Wikipedia that the nutty and brown nougat is the standard in German speaking countries and Scandinavia.
In Australia nougat is a solid sugar concoction with nuts in it.
Yeah I know what you mean. Here, in Czech Republic, nobody calls this nougat. What we call nougat is a hazelnut cream, usually put into chocolate bars or balls. Here, the true nougat is sold as sweets named Turkish Honey (even tho it's got nothing to do with turkish honey). It comes from Poland, there they call it miodek turecki.
UA-cam: What's nougat?
Me, who doesn't even like nougat: Well, well, well, let's find out
@Logan Waltz Ok Skai Jackson
Don’t like it either, makes it so I can’t try different candies (I’m allergic to eggs which are in nought)
I don't like it either, particularly when it's the main feature--like in Three Musketeers or in a Milky Way. I do like a Snickers bar though!
Nougat reminds me of caramel, so I can’t really eat it
It's too sweet for me :( if it's just a bit of nougat fine but like pure nougat stuff = eww
Finally after all my years of searching across the internet, ive found it, the video explaining nougat
Over a year later, I just want to say that this was the video that first caught my eye. Binged that night and subscribed.
I like the new “How It’s Made” narrator!
lol
@@RedRoseSeptember22 oll
Haven’t heard from you in awhile
You might enjoy "How it's Actually Made" at the channel Huggbees
Any other Non-americans here being like: "Wait? This is not nougat"
here!
yea thx for this comment. this is "american nougat " i guess ....
just like "american coffee" tastes not like coffe (according to the rumors ive heard. i never was overseas at the land of sugary drinks)
Yeah I think in many other parts of the world the first association with nougat is something like Gianduia, a creamy confection with hazelnuts and cocoa.
Exactly!
@@SusanIvanova2257 what? In France and I guess neighboring countries, nougat is basicly what he says, but with honey and nuts instead of the infamous sugar syrup!
That was the most delicous science explanation I've ever watched.
Yum! My mom cooked all sorts of candies and I do every now and then. Very interesting.
I've been had. I was lured in with chocolate and was instead given a science lesson.
"Come to the Dark Side, we have cookies"... you'd fall for it, right?
11:02 - Thus, the Aero bar! Mmmmm, chocolate-covered air...
That sounds interesting.
chocolate bunnies are side-eyeing reaaal hard
oh i adore aero bars, i stock up every time i go to canada, which is usually a couple times every summer, i have not been able to restock myself because of the pandemic and american chocolate sucks, like i can get the same brand of just plain milk chocolate in canada and america and do a blind taste test and the canadian one is way better
@@anarchy6304 Access to good quality chocolate should be a basic human right! Therefore, if you trust a stranger on the internet, send your mailing address and a list of Canadian chocolates you usually get to WriteToJoshYaks[AT]gmail[DOT]com, and I'll mail you a Canadian care package. (If you'd prefer to see more of who I am first, check out my "Josh Yaks" UA-cam channel!)
@@anarchy6304 what are aero bars cuz i have never seen them I'm thai
I make candy as a hobby (fudge mostly) and I still find it so fascinating how changing something small like 1 ingredient or 10 degrees of temperature can change what is produced SO drastically.
Nougat is one of my favorite holiday treats!!
Ragusea answering questions I never knew to ask.
Bless Adam.
You're profile pic is so cute
looks like american nougat is a totally different thing than european nougat
The pronunciation is certainty different -- the Europeans invented and named nougat (correctly pronounced noo-gah) and the Americans got it wrong -- as they so often do -- even with real English words :p. The only part which bothers me, is when they think everyone else is saying it incorrectly. I always believe the correct way to say any name (person, place or thing) is the way the originator of the name says it.
The only nougat in the video was in that Toblerone bar.
There are (at least) 3 different confections that are called "nougat".
The nut based, thick, creamy, almost chocolate like stuff you can for example buy in Germany especially around christmas.
The white, egg and sugar/ honey based, very chewy stuff, sometimes called "soft nougat", like Turron and similar nougats commonly found in mediteranian countries.
The sweet, airy stuff thats in candy bars like milky way, mars etc., which is what the video is talking about.
But yeah, it's kind of confusing. I never called the candy bar stuff "nougat", becaoude I only knew nougat a very dense, nutty cream with no air at all.
@@davideggleton5566 "the way the originator of the name says it"
So you agree it's aluminum, not aluminium?
@@SuperSMT you mean alumium, surely?
Thanks for the candy science lesson. Some of this stuff might come in handy in adapting candy recipes to have low carbs. Corn Syrup--> Allulose Syrup & Sucrose-->Erythritol maybe
Over here in europe the white nougat is known as french nougat or turkish nougat. There is another type of nougat thats made mainly from hazelnuts. The latter is a LOT more tasty but quite a bit more expensive as well. French/Turkish Nougat is actually dryed to a poin that it's breakable and usually includes pistacios. It's not bad either but as it has a VERY high sugar part you cant eat a lot of it :-D
Ok so basically:
1. Sucrose regularly crystalizes, monosaccharides don't. More crystals means a cleaner break and less stretchiness.
2. More water = more pliability and boiling sugar to different temperatures just changes the amount of water you take out.
3. Proteins that form helices provide more springiness.
4. More air makes a lighter, fluffier product. Got it.
Yep, love food science!!!
I really like how Adam gets professionals into some of his videos. Not saying other food channels are inferior without it but it's just nice.
I like how I could hear this video before I clicked on it. Your video speaking style is very distinct.
I've been watching a couple of your videos in this video particularly reminds me of the TV show Good eats. Great show. Great video
I especially love Kanye and Jay Z's song about eating nougat in France: Nougat in Paris
This comment made the whole video for me
Nougat is from Montélimar
This is some top tier shitposting.
This feels like there's a joke that you have to know the above artists' work to understand...
Can somebody explain it to people out of the loop like me?
@@black_platypus the word nougat is replacing is uhhh a word beginning in the same letter that white people should never ever say
Does this mean we're getting a nougat recipe? I hope so, I've been looking for a good one, and I'm pretty sure that yours would be great
Zorro Dog Studios chef john’s is also really good I think
Tib 0 yeah I checked his out, but it's forgone and I've been checking out some plain ones too, his is top of the list rn tho
White wine nougat
I love factories like Crown Confectionery! A company that has been making traditional sweets for over a century, that's fantastic. They know what their customers want and they consistently and reliably provide it. Doing this on a smaller scale means there is more attention to detail and better quality control than at a larger, more automated facility. Here's wishing them another successful century of making sweeties!
These vids are very interesting. Just got here after watching your Yeast Extract, and High Fructose Corn Syrup vids, and you've managed to hold my interest. Good job :D
No mention of french nougat D: (nougat de Montélimar)... When I think of nougat, I think of a standalone product (i.e. not in a chocolate bar), with almonds and a pretty strong taste of honey.
Yeah you can buy a similar thing called nougat here in the UK
I think all europeans were confused once adam just pulled american candy bars; i was thinking about french nougat too ;__;
As an American, I didn't realize that nougat came in any form other than filling for candy bars.
@@palaceofwisdom9448 I'm honestly not sure it's the same stuff. The nougat we buy as "nougat" is very very chewy, but the stuff you get in chocolate is much softer
NinjaCell I might be wrong, but from my experience eating American candy bars and French nougat, I suspect French nougat is like the nougat in the Charleston chew that Adam talked about; having much more corn syrup to inhibit sugar crystals
"Why is it in every candy bar?" Simplified answer: Because the more aerated a food is the more profit they make.
Love those air bubbles tho
It's better tho so its okay
Exactly ughh
That's what they say in the video.
More air less calories so I don't see the problem here
I didn't search this up.
However, this is something I needed to watch in my lifetime.
This was dense with information I feel like I took a whole college course thank you guys 😂😂
Things I learned from this video:
1. I would like some divinity right now.
2. I REALLY want a pecan log right now.
3. What nougat really is.
Beware tho, this whole video is tlaking about the mass produced, industrial and chemical nougat, which has nothing to do with actual real nougat, which comes from France and Europe as a whole, and that is made of egg, honey, and almond.
The pecan logs are pretty decent.
The pecan logs are pretty decent.
Ah yes the 4 elements: air, water, sugar, and protein
Underrated
All 4 nations lived in peace, until the sugar nation attacked
By adventure time rules youre half right but not the half youd expect
This made me laugh
now imagine a protein bender
I love Milky way and Snickers... Nougat is absolutely amazing especially when combined with Caramel or Nuts of some kind. We really created quite an art with candy bars here in the US.
i love nougat, i had green nougat once since its so popular in my country and it was so good
Adam having a cheat day, eating a candy bar: "But why?"
“I season my wrapper, NOT my chocolate. Now, here’s why....”
This comment deserves more than it got.
Every day since my children stopped going to school as been a cheat day. Mostly cheating with increasingly expensive scotch.
Adam Ragusea slippery slope lol
@@aragusea no one cares
We gotta appreciate the amount of effort he puts into these videos; from the editing, the research, the professionals, and the whole dumbing it down so the general public (like me) can understand.
Such great work
Love how quick this video was to answer the question
I love Italian meringue on a white cake with sliced strawberries. My mom made this treat when I was a young boy!
fun fact: in the UK, we pronounce it "noo-gah"
Because thats what it is.. its French
Fun fact: if you're white in the US, you could get fired from your job and ostracized from society for stating that fun fact in public.
I say nooguit
In all normal countries it pronoused noo-gah. Wow. I think I won't be able to watch this video.
That's weird... In my country we pronounce it "nee-gah"🤔
They always ask what is nougat, they never ask how is nougat
Whither nougat?
I'll do you one better: why is nougat?
Wherefore art thou nougat?
This was a lot more scientific than I expected. Good vid
this episode was cool in western NY we make sponge candy which is a sort of crystalized nougat which has some really cool food chemistry going on there. probably a great episode there