Synthesizing Chicken Noodle Soup From Pure Chemicals
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- Опубліковано 19 вер 2023
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How many chemicals does is take to make chicken soup? Today we find out.
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_____________________________________________________ - Наука та технологія
Should have included this in the video.
The recipe is 1 tbsn of powder per 250-300ml of water. Adjust to taste.
As for spices, the blend I used is:
Dill 4g
Parsley 2g
Onion powder 4g
Garlic powder 4g
chili powder 1g
white pepper 1g
1 tsp of that blend per tbsn of soup mix, again, adjust to taste.
😂
Now do beef and pork 😮
I have a question can you make something that atmids waves that damage electronic? (by the way I am not talking about emp's or something)
@@TrueHelpTV like chips
@@TrueHelpTV and I am crious
inviting NileRed to a taste test is like inviting blind person to an art exibition
Couldn't have said it better lmao
NileRed is actually legally noseblind. He's no longer allowed to drive legally without a smelling nose dog, and has to hire outside help to edit his videos for smellovision.
Hey, that’s even better. Now it’s a triple blind taste test.
ROFL. I mean, the only established fact is that Nile has no smell, but I guess that does strongly correlate with having no taste also :P
@@themekahippie991 he can drive an electric car, those don't taste or smell much anyway
Trying to show up NileBlue's cookie lol
Hahaha
LMFAOOOOOOO
be nice
LOL my thought as well
@@rey273he is in the video 😂
"Man he's starting to sound like Edw-"
"And very quickly it starts to sound like you're Edward Elric"
HE'S IN MY GODDAMN WALLS
FMA is a brain poison and its returned!
Ah .. I never noticed that the last name of the protagonist of FMA was Elric .. I wonder if it's from Elric of Melniboné
@@3choblast3r4God, I loved those books.
9:13 After many years, we finally have the answer. Mayonnaise IS an instrument.
the most important question to us all has finally been answered
Yes Patrick Mayonnaise is an Instrument
Mayoinnase on an escalator
@@iarmycombo5659 i can hear the song while reading this
As a central european, seeing Maggi gave me an out of body experience, that sauce is actually bottled magic and now I know why.
Monosodium glutamate (available in any Asian supermarket) and whey protein. That's the magic.
@@Mp57navy We don't have readily available MSG over here. Best we can do is Maggi usually.
@@MrRolnicek One thing you could try is Vegemite (or yeast extracts). When I use it, I use literal slivers of it, maybe about the size of a grain of rice.
@@MrRolnicek They have msg in kaufland germany, white bags in the spices section.
@@2darki Germany is quite a bit of a trip from where I live. But maybe I'll find it somewhere and stock up.
Finding the seaweed would be helpful as well.
That taste-bud-position diagram (7:34) is really significant to me. I saw it at school when I was about six, went and *tested* it on my own tongue, then decided that school textbooks could no longer be trusted.
Then you dropped out of school and got featured on Discovery Channel as an ufologist, 'cause there's no textbooks to learn that. Isn't that right, mister Giorgio A. Tsoukalos? /s
Should’ve just “trusted the science” like everyone says today.
@@BlueFinchwe do trust the science, science is based on evidence, school books most often aren't
@BlueFinch When the science comes from public school textbooks, it's questionable. The material in them is often heavily influenced by state legislation.
Self testing isn't science. You need bigger samples.
Fun fact about my taste/smell: Since I have long associated the smell of frying/fryer oil with doughnuts and other sweet things like funnel cakes, whenever my dad is frying chicken, it smells sweet and sugary to me despite the fact that it's just chicken.
how cool!
Ok
I have noticed I do a similar thing! When my dad puts butter in the pan to start frying things, I always think it’s gonna be pancakes for dinner lol. I don’t think I’ve noticed this with oil though, just butter.
It also might be from not using fresh oil each time. Ik some people reuse oil and it tends to take the taste of whatever it is frying. Maybe this happened to you before so now you just expect it to taste like that lmaooo
I'm the same but with battered fish, it's not great.
7:25 I've had a teacher in grade school showing us this picture, and I've tested it by dipping the tip of my tounge in coffee, and it tasted bitter.
My teacher told me that this could not be possible, as the picture says the taste buds for tasting bitter are at the back of the tounge... so much for science
YOU TOO?????
Well that s american school system for ya, right?
It's a misconception, those are the sensitive to certain flavor spots, all taste buds can taste things to a degree.
The fact that the girl was not only confident, but correct in her answers leads me to believe she's a supertaster.
She just went "Its too perfect to be real"
I think the same sometimes but about my relationship 💀
I’m a supertaster and I can taste many things people can’t so I agree with this comment
I used to be a caterer, and I was cooking for a group of ladies several of whom happened to be lesbians. One of them asked me what the ingredients in the sauce were.
Before I could answer, another lady said, "I can guess by taste." and she correctly listed all the ingredients.
I said "my you have a talented tongue."
The first lady said, "you have no idea."
@@ambulocetusnatanspower of being gay 😭
I've had instant ramen, which is where he learned about artificial chicken flavor. It tastes like herbs, spices, and oil ~not like chicken.
That lady nailed the taste test. Bring her to all the testings! Oooor maybe everyone should pitch in so that Nile can hire her. He desperately needs someone who can actually taste things.
And smell.
All those years of making bromide in his garage ruined his sense of smell lmao
Remember the time he rented an island to make the smelliest chemical known to man, and his cameraman was about to puke while Nigel was fine?
@@cockatoo010 It's normal and expected to be less sensitive to smells that you yourself emit. So i don't find this situation with the cameraman concerning.
@@cockatoo010my heart goes out to the chemists with lax safety precautions out there. Losing their olfactory senses and possibly getting terminal illnesses from just refusing to handle chemicals with the respect and fear they deserve.
@@cockatoo010 nigel reacted FAR more strongly to tasting pure wintergreen than he did to thioacetone.
@@SianaGearzHoly shit what a smack
Fascinating that dextrose is essential for umami (the core of what 'meaty' flavour detection is); in chinese cooking, the analogue for umami is 'xian (先)' and I was taught in the kitchen that using the right equilibrium of salt and sugar will 'pull out' xian flavour naturally from food, so you can add xian flavour to even things like a simple vegetable sautee :D
Xian is鮮（fresh) not 先 （first)
I am a native Chinese speaker
That explains why Chinese food is so tasty
Based on Nile’s ranking, I wonder how much each person’s personal preference to artificial flavoring goes into their assessment of which soups were “real chicken”.
It makes you think "what _is_ real, truly?"🤔
Or better put: "what does *Real* truly mean?"
@@dragonmaster613It means a Dedekind-complete ordered field or something idk
he also has no smell
@@FabianQ66Meaning the saltier the more legit it will taste. Interesting.
In Nile's video about redbull he said he enjoyed redbull for its artificial chemical taste. So id say Niles personal preference for artificial flavourings is pretty high lol
So that's why my local vegan store growing up had "chicken seasoning"! I was wondering what exactly it was and why everyone used it.
Actually, "chicken seasoning" is just an herbs and spices mix meant to FLAVOR chicken dishes.
It's most commonly used on chicken, thus the name, but it's not actually related to chicken or the chicken taste at all.
It's closer to something like pizza seasoning, taco seasoning, barbecue seasoning, etc.
@@the-inatorinator Ah, but the irony of a vegan store carrying a seasoning mix designed for meat lol
A friend and I once experimented with rotisserie chicken spice mix (very paprika-heavy, I guess) on fried glutinous rice balls. The consistency was like a gummy pancake, but it just tasted like rotisserie chicken. That was weird. xD
(also: döner kebap spice mix is awesome)
@@the-inatorinator Actually, actually, the "chicken seasoning" at a vegan store is almost certainly McKay's Chicken Style Instant Broth & Seasoning (in the US, anyway) which is a chicken broth substitute. It's hard to find in regular grocery stores so it's not surprising if you haven't run across it.
@@silentprotagonist042 I have seen stuff like that before, but I didn't think of it when reading the original comment. (And I had no idea it was common in vegan stores. It's something my grandma keeps around, so I just assumed it was a depression-era thing.)
Thanks for the addition tho!
I NEED to try this, I love this kind of stuff.
And huge bonus point for using "normal" mushrooms and not just champignons or shitake.
Honestly, this got me really excited. I'm a vegetarian for reasons related to OCD, so it sucks when I want to experience a flavor that comes from meat. Chicken soup is a big one that I really miss so I genuinely might go out and do this myself.
What
@@furrycircuitry2378 i'm assuming a fear of contamination (I don't have diagnosed OCD but I have really bad anxiety multiple people with OCD have told me sounds more like OCD than GAD). i'm mostly vegetarian bc meat started making me feel sick a few years ago so i understand tbh
I've been vegetarian for years (now vegan) and personally I have found that msg is a *massive* game changer for "meaty" flavours (especially chicken). I always use it now when making "chicken" flavour dishes or when making vegetable soup. Paired with vegetable stock and a little salt it works so well. I think you'll find it enhances food for you, it's worth a try :) Asian supermarkets often sell it but as I don't have easy access to one I tend to get mine from Amazon.
I have family members with OCD so I really sympathise with you, I know it has such a massive impact on someone's life. I hope you find that it works for you
But like he said, the base recipe for this is in wide use, He just tweaked it
lol
I definitely think this should have been on taste emporium. These experiments are the best, not only do you get to have fun with science but you get to eat it too!
omg i didn't even know he had a channel like that!
Nah, lots of people wouldn't see it then
Pretty sure taste emporium got disconnected long ago
@@wow-roblox8370 it's literally at the end of the video
@@WGG-01it has not been updated in 3 years, I think it was just to say that it exists, and that there are 6 videos like this you can watch, but hey the might re-start it if enough interaction happens.
When the Maggi was put on screen I burst out laughing, it was too fitting since My family puts that stuff in our chicken noodle soup (and much more) all the time!
that thing does wonders in fried rice
It’s European soy sauce
[ 1:25 ]
My first time ever listening to
" *We encourage you to do this at home* "
Would love to see a video about Miracle Berries. I had a dinner party once and served vinegar and other horrible foods and it was amazing. It all tasted sweet and delicious. It was very weird.
Yeah, but you still feel the vinegar burn on the way down. Very weird experience.
If you combined this with vital wheat gluten (basically pure wheat protein) to make seitan, you'd probably have something very close to chicken breast.
Noted
You can also use the chicken of the woods mushroom in a similar way too. When cooked properly, the texture is very close to actual chicken breast.
Open Source Meat Substitutes (from a Scientific not “naturalllll bro” (not that that is bad per se)) is a Series i am 100% Behind
i was wondering about this, actually. would definitely be interesting to see if you could make a believable meat substitute from chemicals.
@@ericlotze7724as a vegan, I'd literally pay for this
It's good to see at least some don't buy the stupid "chemicals bad" when everything is made of chemicals, as a chemical engineering student to say I'm annoyed at the average person and their perception of what is chemistry is a massive understatement.
Lol yeah it's like this false dichotomy between natural and chemical while in reality there's plenty of natural stuff that's bad for you and a lot of "chemicals" that are harmless or even beneficial...
I think the problem is more that people do not use chemicals correctly when given access to them. They have a habit of forgetting to make sure they get all the trace chemicals as well. Vitamin pills are very useful, but only correctly dosaged, in the correct timeframe, and under the correct conditions for proper ingestion/absorption. And we do not have pills for all the trace stuff yet either. In some cases our pills are less absorpable by our bodies or simply should not be consumed at the same time as certain other nutrients, and that needs to be accounted for. That is why nobody should try to live solely based on synthesized chemicals, but there is no reason to actively shun them either. As long as instructions are properly followed of course. But human stupidity is infinite.
Im just more worried about a company putting particularly bad chemicals or high concentrations of chemicals that would be bad just to save costs or make something taste even better for us
Hell yes 💀
Chemophobia is profitable, corporations will keep feeding it to people until it’s not profitable anymore
This was eye opening. I have tried to mimic cup o noodle chicken base soup for decades and no matter what I do I couldn't replicate it. Now I know why
7:49 "ass gas is forced up into the back of the nose"
I wonder how homemade chicken stock would have compared in the double blind. I feel like those bottled stocks from the store are meant as an ingredient in recipes that use stock but not as a substitute for the real deal in recipes where the stock is the star of the dish.
I trust the science version, but I wonder if my homemade would match up. To be fair: there are a lot of common ingredients xD
Ye, I've tried bunch of different store bought meat stocks and they always taste like shit compared to my home mades. Even those who claim to have no additives.
@@smokyz_ I mean, the additives are what makes soup great. No wonder chicken stock without additives is bad. Salt, msg, herbs, pre-roasting your veggies, the type of fat used, whether the chicken itself was roasted - all that is extra chemicals that we add.
A 'non chemical' soup is just clean raw chicken, clean raw veg, and no seasoning - and nobody is going to like that.
I think home-cooked real soup can win only if stuff is roasted and some form of MSG is added.
@@beckstheimpatient4135 With no additives, I meant chicken broths without preservatives and other sketchy ingredients (minus msg, its fine). If it was all natural like mine is, you wouldn't need to add those extras since they should be already naturally from the meats and veggies.
Anyway, natural or not, most of them tastes like shit in the end. Doing home made is the only way.
I'm going to provide a disclaimer before this to both the original commenter and any who read this after. I'm 110% not saying that your or anyone elses cooking is bad, in no way do i want to imply that. However, if someone were to properly spend their time (much like Thought Emporium has) on blending these chemicals into something absolutely amazing, i'm like 90% certain that they could make something completely synthetic that would blow any homemade out of the water. This isnt because anyone is bad at cooking or anything like that, just that no matter how hard any cook tries to make their stock consistent or amazing, using exact chemical concoctions will ALWAYS be more uniform and repeatable. With enough experimentation, its just a given that it can be improved more than something as inherently inconsistent as cooking. Ask any baker, no two doughs will be the same depending on where, when, or how they're made.
However at the same time, even if someone were to make the absolute best testing synthetic stock ever, i would still prefer homemade. Not for better taste or anything like that, but simply for the human aspect of it. I can respect any mad scientist or whatever that spends all that time to make the stock with purely chemicals, but if i had the option between that or something that was a labor of love, the latter is always preferred.
Maggi sauce is well known in Germany and is put in or on just about anything that is savoury.
Same in Poland. It's in everyone's house :)
@@llleoha In Poland we eat sushi with Maggi instead of soy sauce and Chrzan instead of wasabi. /s
@@LordDragox412 technically wasabi is a species of Chrzan ;)
@@llleoha Technically Chrzan is a sauce MADE with horseradish, so it has no species.
yup, Poland, never eaten rosół without Maggi
Incredible he made something that similar. Usually these sorts of UA-cam science expiriments only come partway - even with a professional, without the right equipment and subtle processes, the exhaustive testing too, it is difficult to nail the subtlies and processes required. But with something like this where being good enough counts about the same as being spot on, and when you have a strong thread of research to push off of, you can get these miraculous results. Excellent work!
Dude, every one of your videos is a hit. I watch all of them the whole way through, always engaged. Love your stuff man.
Only Emporium goes from wondering if you can wear milk to making chicken soup from chemicals, mad scientist at its finest
T O I L E T P A P E R M O O N S H I N E
you would know, Mr White
Um, hardly the only one, Nigel has done several of these.
and curing his lactose intolerance himself
@@Insomnipigeon I like Thought Emporium, but that one is debatable, and is categorically "trust me bro". If it was that cheap/simple, there would be more that worked via swallowing a pill for altering DNA. Biggest problem to me is that it wasn't dissolved by the stomach acid before making its way to the intestines.
This is so cool. I've been eating quick noodles for an entire week and never thought that I can make the powdered stock myself. We always think of them as "chemicals" but never which ones
That’s why I’m sort of deeply frustrated by the sorts of people who equate healthiness to number of ingredients. I’m sure there’s some correlation but the base idea is stupid and entirely dependent on the idea of some third party defining what grouping of chemicals earn the right to be one ingredient
@@monhi64 There's some correlation between numbers of ingredients and levels of processing. With processed foods largely being in the realm of high calorie, low nutrition, highly stimulating junk foods it's little surprise many begin to associate less ingredients with better health outcomes. While the subtle nuances matter, it's much more difficult to educate people on.
This is why I get annoyed by the "you shouldn't eat ingredients you can't pronounce" thing. It's totally me being pedantic but I can pronounce the names of all those chemicals..
13:57 My German heart is very happy
then there is something wrong with your German heart because Maggi is from Switzerland
@@lucvanderstap6417both the same
This has been extroninarily helpful! Finally i understand why using my chicken stock powder and miso paste can be hit and miss. Thank you for going into the chemistry
okay. Making chicken flavoured soup is fascinating but I thought the taste bud breakdown was MINDBLOWING. I'm gonna see if you guys have tongue vid, hang on....
Edit: Could you do a full breakdown about the tongue (maybe fit it in a multisensory episode if the tongue topic is short). Okay, Thank you. Bye Bye
Yeah. That was the best part for me too!
Agreed
10:20 that is what the "tongue map" was supposed to represent, but the original german paper about it on the early 20th century was mistranslated and misunderstood. People thought it was a map of absolutes not of highest densities.
Warning: use food-grade flaxseed oil, not boiled linseed, which may contain heavy metals and/or petrochemicals or other solvents.
This channel is going to get big. Its really amazing man! Keep up the good work.
It would be really amazing if you would release all of the data and notes you have for this project. I'm particularly curious about seeing the data from the taste test. I'd like to know how the OTS brands scored. Additionally, if we could follow your exact recipe and do a similar taste test with our friend groups, we could gather a more statistical sample size. I think that would be super valuable to the vegetarian nerd community. Open source meat substitutes would be an amazing thing to see.
i would also love the recipe, i want to make soup packets similar to teabags, so that i can make them instantly during the winter
This! I don't trust my ADHD brain to rewatch and write down the final recipe, given the changes made during it. And being able to make a big batch for all winter would rule
Leaving a comment so I can come back later to steal or finish the work
That would be pretty helpful
he would probably lock it behind a paywall lol
It would have been fun to have a homemade (real) chicken stock in there too, as a wild card. It tastes so much better than store bought versions and it would be interesting to see how it compares to the highly rated fake ones.
I was thinking this. I’m wondering if the test may have been compromised since some of the “fake” samples were optimized for taste compared to the real.
i would kill for more stuff like this!
hope you keep similar stuff like this comming
That is such an elegant work! Literally formatted and developed as a real scientific article! Impressive!
As a german, I'm so proud of you for discovering Maggi
As an Indian, I am also happy he discovered maggi
As a [insert nationality], what they said
@@possummagic3571 🤣
I mean it's swiss
@@paul_ko yep, it's still a staple in German households
I wish my chemistry classes introduced the topic like this: turining one thing to another unrelated thing but explaining the mechanisms along the way and why it works.
Have you taken organic chemistry?
@@NafiKhan Yup but in college. I didn't really like my high school chem teachers since they didn't really explain what chemists do. They did some cool experiments like the solution that turns black instantly, but Nile Red type experiments feels like magic alchemy. Like turning silver into gold... but instead its gloves into hot sauce lol
I had no idea how complex and cool your taste buds are blew me away
best thing is, literally everything in any living organism is this complex, truly magical. my personal favorite is the intricacies of our immune system
This is actual food science. Subscribed on the first view.
The most important thing is that you just gave the world a way to make chicken without killing.
Thank you for open sourcing your research.
To add a social element; are your test subjects more acclimatized to artificial chicken flavors. I'd be curious to see this test with a more international range of subjects who may not know "Mr noodle chicken" as chicken
AUUGHH EXCELLENT POINT
Broth is one thing, as it's just liquid flavor, but producing a "satisfying bite" seems to be the real stumbling block in industry. Creating the intricate lattice that is "real meat" has proven very difficult. A chemistry and engineering hurtle right up The Thought Emporium's alley I believe. We do have cloned/engineered true meats now but the barrier to entry and cost is (presently) very high. Perhaps this requires a collab? Channels like Sauce Stache have made great strides in experimental non-meat options which deliver that all important mouth feel and chew. I've used his recipes (actually leveraging some of the same ingredients from this vid) to produce some tasty psuedo-meats. --- Time to Voltron this issue!
Yep, the problem is always texture, not the taste itself. Would be interesting to see him try.
Beyond chicken seems to have nailed it. They are choice
We have a brand in New Zealand, Let's Eat, that makes the most delicious fake chicken. They also make the fake chicken patties for burger king here and my friends say it's better than the real chicken they sell 💀 The texture is amazing, which my friends have confirmed is like real chicken, it's exactly how I imagine it would be.
Bump for the algorithm
Yeah it seems that sauce stache has had a lot of trial and error to get there too
9:19 soooo then mayonnaise CAN be an instrument…
Wow, didn't expect an in-depth analysis of how we taste things. That was actually increadibly interessting.
I'd be curious to know how a broth made from fresh roasted chicken stacks up against your recipe. I usually find that store bought stocks taste a bit flat and watery, so I'm not _too_ surprised they failed to show well here.
Having someone like @FrenchGuyCooking (Alex) or that channel that does all the neat Meat Replacements get on this would be REALLY neat in my opinion.
(Also with Alex, he can *COMPLETE THE RAMEN ARC ONCE AND FOR ALL* bwahahahahahaa)
@@ericlotze7724Conplete the ramen arc by making his own instant ramen entirely from scratch: freeze-dry the noodles (or however they do it) and mix the soup base, even get fancy and do his own oil packet.
@@haphazard1342 He did make the noodles+dry them if i remember correctly ( *ALTHOUGH* the Noodle Machine Collab with ThisOldTony *didn’t release the CAD* yet), and the drying was hot air based i guess?
He did make all sorts of amazing sauces/oils to add if I remember correctly though!
Well, as long as you aren't a Vegan, Vegetarian, or allergic to something used here, then a pack of instant ramen with artificial flavors is really cheap. It would not cost much to do your own blind taste test with ramen noodles, chicken boullion, chicken stock, and chicken broth from various soup makers (Or just your preferred brand.)
Unironically this video gives me a new found appreciation for the saying "everything tastes like chicken". Thank you for this educational and entertaining video.
OPEN👏SOURCE👏MEAT👏
Download lots of videos because no internet at home, so happy to have this one! Freaking amazing!!
About 5 months ago I discovered on the food science reddit that adding 2% disodium-5 ribonucleotides to 98% MSG makes the MSG 4 times as flavorful. I bought some disodium-5 ribonucleotide powder and have been fortifying my MSG for 4 months and I have never looked back! It gives the MSG FIREWORKS!! Also shouldn't this be on The Taste Emporium? I know that channel may seem dead but it's never too late to resurrect an old channel and it just seems fitting...
What subreddit is it? r/foodscience?
@@fashiharz8584 r/foodscience, but also r/askculinary
r/foodscience but also r/askculinary
Hey can you tell me where do you buy this? Thank you
@@forever8879 Amazon. I can't post a link because youtube will auto-remove the comment, but search for disodium 5 ribonucleotides and something along the lines of "disodium guanylate and disodium inosinate powder" should be what you are looking for.
Fascinating experiment! I can't help but notice that you'd have an easier time pouring that Maggi sauce if you held it the right way round (the tiny opening is an air inlet, and should be up top to let the air in and equalize pressure)
Listening to the description of how the taste buds work while sliding my favourite candy combo, a Werther's soft toffee sandwiched between a Starburst Lemon and a Starburst Strawberry across my tongue and soft palate while my brain enjoys a tastegasm is a surreal experience. Thank you for this.
That sounds so weird that I kind of have to try it.
@@Moocow2003 You will totally not regret it. Must be a werther's SOFT toffee tho!
If you smoke weed it's even more intense but that's not at all required to experience the sweet/sour/buttery tastegasm.
The blurry images comparison is genius.
I was getting unsatisfied with the types of chicken stock on offer in my local supermarket so this is an interesting thing to try out. I do use chicken stock frequently in my cooking so this is helpful.
Is store bought chicken stock a common thing to use? You guys don't boil chicken parts with veggies and seasoning? It has a golden-ish color and not brown-ish
As an anosmiac - someone without the sense of smell - I can confirm that taste *isn't* mostly smell, but that smell does affect how things taste. My family and friends taste things differently than I do, but I'm better at coming up with flavor combinations because I'm solely focused on what things actually *taste* like, rather than what they both taste *and* smell like. Also, I can "smell," but I do it by tasting the air with my tongue. I "taste" the air, and can pick up on how things smell differently than how they taste. I don't know if I can because my sense of taste is stronger, if my brain has developed the ability do so _in_ _lieu_ of having a true sense of smell, or if everyone can but most people don't know they can. My sense of taste totally overwhelms my faux sense of smell tho, so I can't use them at the same time. After eating, I can't "smell" anything until my saliva clears.
I'm a hypo-osmiac myself (after some trauma in the past that has severely damaged my olfactory nerves) and I concur. I have also taking to experimenting a lot with flavors, umami, making my own mixes, my own miso varieties etc. as well as raw components such as MSG, inosinate/guanylate and so on. And it has made me a better cook. Family and friends really appreciate it.
I can't believe I'm saving one of your videos to my *recipe* playlist. But here we are.
7:00 why didn't they teach us all of this in grade school, this is so cool. micro life is so beautiful
The recipe:
30g Monosodium Glutamate
50g Dextrose
40g NaCl
30g Defatted Soyabean Proteine
10g Flour
10g Flax Oil
1g Kombu Powder
2ml Maggi Sauce
1g Cystiene Hydrochloride
1g Tuarine
8g (L-)Methionine
5g Nutritional Yeast
1g Mushroom powder
0.02g Spices
For how many servings is the real question he didn't say anywhere in the video
@@Max_JustMax just add it all together, divide by around 3g per 200ml. 189.02g/3g = 63 servings in 200ml but that depends on personal preference.
by the way with the amount I would have to buy (smallest package size), I would get 945 servings for around 75€
@hanfo420 I see you have done a lot of the math so if you have already have you done the calorie calculations?
@@Max_JustMax not sure how 😄
As someone who has a huge interest in biology/food science and also Incidentally has a chicken allergy! I am very excited to try this lol!
What in the chicken triggers the allergy? Is it a single protein/fat/compound or a many things in it? I had only ever heard of shellfish and red meat allergies!
I hope you let us know how it turns out.
@@RyanGaryLeTomo its the protein lol! I have a very bizzare medical history including many food allergies that come and go 😅. The killer part is that I used to be able to eat chicken, and I did quite often. But now my body rejects it entirely, so even a single chicken nugget is enough to put me out of commission lmao.
Doesn't that mean you're allergic to some compounds which are in the chicken? Which can also be in this flavour test? Please don't hospitalize yourself unnecessarily.
I just don't like how chicken tastes so I hate this.
Actually, he gave tips on how to modify the recipe so there's some useful info for me :D
Your videos are absolutely amazing. So detailed and easy to follow.
This of amazing, certainly going to do it!
Hey... video idea: Make a GMO yeast that secretes all the ingredients!
Better yet, make it a modified form of fusarium venenatum, which already makes meat substitute protein. That way you can grow your own meat substitute that is like meat in both flavor and nutrition (although you'd typically still change the texture with things like egg whites, flour, and the structural changes from freezing/thawing to create pseudo-striations).
I'm sure yeast is easier to modify, but it would be neat to have the mycoprotein built-in too.
Next episode “can I make a cow from an Arby’s choice meats”
My grandma came from Germany and always used Maggi in everything. As a result, I always have a bottle of it in the fridge. I love adding it to stews and sauces. It really kicks it up a notch.
In the Netherlands we add it to almost all sorts of soups.
If you use the instrument analogy, then a chef/company is the instructor at the podium putting a lot of work into the balance of everything to get the audience to hear the specific melodies you want. And honestly I applaud, as it’s a good show every time.
7:07 the Taste bud council will decide your taste
Really cool idea and video. I have just one remark:
3:46: The displayed DNA helix is left-handed, while it should be right-handed. Look up "DNA hall of shame" if you want an explanation.
Sorry, it always annoys me haha.
Nonetheless, great video! ❤
Looked it up but couldn’t find it could you post a link?
@@sbepic1235 search for chirality of DNA
it's L-DNA from the other universe duh
@@sbepic1235
You can read the blog by scientificamerican. (I prefer not to add links to comments). It is a bit bland, but it redirects you to this amazingly ugly, old, and fun webpage by Tom Schneider.
Chicken stock clip from a mirror universe. Does the "DNA hall of shame" ask people to reflect on their mistakes?
I clicked this with expectation that Nile would be cooking it but was kind of surprised to see Nile was tasting it instead. When I watched the thumbnail before clicking of this video I already imagined Nile's voice saying "What I have here is a ..." 🙃
I really hope you continue to post new videos on taste emporium these video are really nice too
15:11 Now you have me thinking of a Cocacola Freestyle…but for *BROTH*
(CC-attribution if noone else has thought of this yet lol)
I would looooove to see James Hoffman brought on for this test. Delightful slurping noises, and as an experienced coffee taster I would have loved to hear the breakdown on flavour notes as well as his shock to discover which were real and which were fake
This was so much more interesting than the name suggested. Great show and the taste test was fun!
One think I think would really benefit this video - I would have been so curious how a high-end classically prepared bone broth of chicken would have fared in the competition. Culinarily, things like better-than-boullion are thought of as kind of a shortcut. It would have been fascinating to have REAL real as a contender too!
You can’t just say “swimming pool of soup” without making a swimming pool of soup!
12:08 instead of "spices" I read "spiders" and got very worried
Loved the Hudson Hawk reference..! :D Again... another awsome video!
Please, now you need to post the recipe for other stocks like beef, pork, vegetables, etc. It'd be wonderful to be able to make a really great lazy ramen sometimes
Was there a clear winner on which store-bought chicken broth was the best or worst? That'd be something interesting to know.
This seems very helpful in cooking fake meat recipes. It's like a clear guideline of what needs to be added to your tofu.
Seitan! 😊
Magic sarap, a seasoning also made by maggi has most of the ingredients yoU used
It has Iodized salt, msg, the two Ribonucleotide, Sugar, Garlic, Chicken fat, Onion, Spices, Nature-identical flavor, Chicken meat, and Egg yolk.
absolutely fascinating. I was wondering how to do this.
9:45 This actually explains really well something I've been having trouble with. A friend would tell me that when I cook something "this tastes bitter" but I'd say "that's not bitterness, it's astringency" et cetera. What exactly "bitter" means was so hard to define, so it makes sense that a bunch of different sensations would fall under "bitter".
Another fun thing is that tongues can "taste" textures that are far smaller than what are visible with the naked eye, this plays a huge role in the final perception of food beyond the actual chemical taste.
We usually don't bother to categorize non-food tastes.
There are almost no food products that are (naturally) astringent.
We do consume ethanol, but it isn't really "food". Humans just like being drunk.
There are a bunch of other very unique flavors we can taste. We just don't associate them with food.
Some examples are the organic compounds we taste when we "taste" metals.
Many medicines have unique and distinct non-food tastes. Guaifenesin is a strong example.
@@Prophes0r True, but there are plenty of astringent foods. Wine, coffee, walnuts, tea, chestnuts, grapes, peanuts, et cetera. I never really thought about it, but there really are so many flavors that we just completely ignore.
Would be amazing if you could write the recipe in the comments/description! Love the content
Whoa!! This is truly an amazing dive into gastronomy
22:11 - for some reason I was totally prepared for “Before I wrap up…” to be “Before I start filling a swimming pool with soup…”
“Trying to Google RNA juice won’t turn up anything useful” 💀
"Ahh yes, the 5 tastes. Sweet, sour, salty, bitter, umami... And also their 20 or so subvariants each... Also, fats and oils... And kokumi... Oh, and non-heterogenous olfactory senses in the nose... and tongue... But really, just 5 simple tastes!!"
Also, heat receptors for menthol, 50 Hz vibration sensors for Szechuan pepper, capsaicin receptors for chili, related TRP receptor for mustard etc.
Such a great experiment!
This was awesome and as a passionate home cook it sheds light on why some things work like soy sauce and Vegemite in bolognese
This kind of videos make me regret not trying hard in chemistry back in school, all kids or school students should watch this kind of videos, to make them aware of the magic we call science
19:56 Mad props for correctly identifying the fakes but also noting that they were the most delicious. She knows her chicken!
11:06 it's amazing that you use the music analogy for food but i use food analogy for my music, i wasn't aware someone had this idea too.
Two way analogy?
Perfection.
The movie Ratatouille makes the music analogy for food.
18:40 Nigel is a connoisseur as always. This is the correct way to judge soups.
I'd love to know your thoughts on people who can't smell when it comes to taste. I was born without a sense of smell (haven't gone in to find out why), and I've always had people ask me if I taste things differently, but I've never been able to pinpoint the whole "you can only taste the base flavours" thing, cos I feel like I have quite a diverse flavour pallette
Your mouth actually contains a large number of olfactory receptors, so even if there's a disconnect between the scents your nose would typically smell and your brain perceiving them, chances are your tongue's scent receptors are still sending messages properly.
Does anyone else lack a sense of smell in your family? It could be hereditary
Wild, looking forward to sharing this with family.
Mr Emporium, I noticed in the audio for the episode you mentioned 3g of kombu powder, but the graphic you have at 12:21 shows 1g. Was there a better amount that you found in your testing? Thanks!
FINALLY , someone said it, the music notes correlate with food, if i eat something i feel something is missing is like feeling an incomplete melody, that needs an ending, and thats how i cook!
but nobody understands it when i say it , but you just said it yourself! yay