Adam Savage's Favorite Parenting Moment
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- Опубликовано: 11 май 2024
- Does Adam Savage prefer cooking to baking? Are there any projects Adam has worked on with his sons? In this live stream excerpt, Adam answers these questions from Tested members @charliehayes9577 and @peckenstein, whom we thank for their support! Join this channel to support Tested and get access to perks, like asking Adam questions during live streams:
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Alton Brown's "Good Eats" was like my Mythbusters but for cooking. I was so drawn in by his methodical approach and explanations of the science behind cooking. Plus his weird and wonderful presentation style was so fun to watch, even today I reference the Kentucky Colonel and Bourbon every time pie crust is mentioned.
I absolutely hate cooking and I take medication that suppresses my appetite so I don’t even really enjoy eating food…. But good eats was one of my favorite shows ever. It was funny informative and actually showed you why doing certain things actually mattered. Alton was charismatic and fun to watch and the cinematography was absolutely amazing and interesting to look at. And that’s why I always watch…. *theme song plays* … GOOD EATS!!
Absolutely agreed. It's a fantastic show to just teach you not only the how of cooking but the why.
For those (like me) who want to check out the cook books Adam mentioned:
"Doña Tomás: Discovering Authentic Mexican Cooking" by Thomas Schnetz and Dona Savitsky
Thomas Keller has written a series of Cookbooks, including "Ad Hoc at Home," "Bouchon Bakery," "The French Laundry Cookbook," and more
"Plenty" and "Plenty More" by Yotam Ottolenghi, along with plenty more
It must have been so unfair on everyone elses kids to have this guy as your dad building school projects
i'm picturing everyone else having built hot glue and popsicle stick catapults when this kid pulls up to class with a life size castle smashing trebuchet
@@irregularguy6465 "We built it to scale! Was that okay?" "I'll need to see your father for a parent teacher conference again. *sigh* Thank god Principal Needlemeyer has car insurance.." "We can pay for the windshield!" "Your dad was on that show wasn't he? Where's my aspirin!" "Duuuuuuude!! Your rock went over the whole school!"
My kids could use woodworking tools, bench drill, jigsaw, could solder and, build wargaming type dioramas, at primary school age.
The youngest would always insist that she get to assemble any flat-pack furniture.
The biggest issue, with school projects was, they'd come home upset as, the other kids didn't believe they'd done it themselves.
It'd piss me off a bit, after all the effort they put in.
The other kids had no conception that they could create, to that degree, themselves, if they had the guidance.
OK, when it comes to cooking and recipes, I have been very impressed by America's Test Kitchen. They go through multiple variations to find out what works best and then they work to explain why. Very good stuff.
I think any "tutorial" - to which cooking recipes are, in my opinion - that ALSO provides explanatory asides, is _invaluable!_
Because giving those nuggets of information on _"why to do this or that"_ or _"why this is better than that",_ etc etc, give you pertinent knowledge that you can apply_*beyond*_ that specific task! More than that, it arms you with information that allows you to *experiment* and have predictable results. _(positive results/results likely not to be a failure)_
In other words, it's an education, not just a set of instructions to follow.
So in the case of cooking, that information may allow you to tweak the recipe to achieve a more desirable meal to your taste buds.
Im surprised by no call out of Jay Kenji Lopez Alt's cookbooks. They are incredibly well tested. The best cookbooks I've ever used. Very good youtube channel as well.
I love Adam’s communication style.
I love to cook and bake simply because I like to eat.
And yes I took home economics as an elective in school back in the 70's and learned how to cook, bake, and even sew and I was the only boy in the class.
Plus I had also learned a few things from my mother and grandmother and even a few things from a professional chef
I was even part owner of a diner several years ago
I get in trouble baking because I easily slip into a cooking mentality. I then wonder why my bread or whatever comes out weird.
Adam, I always enjoy your stories of making, building, and creating, and your time at ILM and on Mythbusters, and watching your mind work through processes to create, build or fix something. But when you talk about subjects dealing with your life as a father and husband, it adds a whole other layer! For me, as a husband of 16 years and a father of five, I absolutely love hearing stories of the time you spend with your family, the experiences you have with them, and the things you learn from those experiences. As always- thank you for sharing some of your stories with us!
It would be really nice if the cookbooks Adam mentions, or at least the author names, were in the description.
Agreed!
I put the list of what he mentioned in another comment, but Dona Tomas is the first book, Thomas Keller is the second author mentioned, and Plenty and Plenty More by Yotam Ottolenghi was the third
Great video, wonderful parenting wisdom. Certainly an honor & blessing to be a parent ..life is 10 percent what happens to you 90 percent how you react. My dad used to say think before you speak look before you leap. Any job worth doing is a job worth your best. ☮️ MPH.......
Joy of cooking is my go to book. Well tested. Excellent layout. It's my cooking and baking Bible. Just like the machinery handbook is the engineering, machining and industrial Bible.
The "Joy of Cooking" is arguably the best book ever written concerning both cooking and baking. They have tremendous explanations and each meat or baked good and explain why and how.
Great job. Thank you 😊
Delia Smith made her career in the 80s by writing properly tested recipes. I still use her cookbooks sometimes
Ottolenghi’s books were the first ones my wife and I cooked through when we started incorporating more Whole Foods into our diet. Great recipes! A recommendation for Love & Lemons.
you heardit here folks!
adam savage says cookies are magic!!!!
@castelcancel9003, any sufficiently advanced cookie is indistinguishable from magic! 😄
Fun fact: cookies, in the web browser sense, were originally called _magic cookies_
My boyfriend is vegan. I have one big piece of cooking advice for meat substitutes. You MUST put a crispy sear on it for the analog to be a satisfied substitute. Always cook it separate and they do have a flavorful bitumen you can use as well with your onions and peppers after you remove the meat.
I've been a fan of Mythbusters since season one, and I've always LOVED you and Jamie, not just individually, but the stark dichotomy between your personalities and the way you two problem solve, yet still had this weird symbiosis that I doubt many unmatched pairs could pull off quite as well as you guys did. Personally my problem solving, work habits and personality line up much more with you Adam, so I was happy to discover "Tested", even though I was late to the party, just discovering it about a year ago, but it was everything I would expect from a solo project from you, and a little something extra I didn't anticipate.....
These Q&A videos you upload are literally becoming my favorite thing on the internet, you always have such good advice, it's fair, honest, full of wisdom and life experience. It often leaves the boundaries of prop designs, DIY creation and science itself, and I personally love when it gets philosophical about things in life that really matter, like family, friends, being kind and not wasting the opportunity we've been given to briefly experience life on this little blue n green mote of dust suspended in a sunbeam.
I know compliments like this can embarrass people, and I'm not trying gush or fanboy out, I just believe that sometimes we forget to appreciate people who bring good things to the table and help enrich our lives, while they're still around. Not that I think you're going anywhere, I'm only a couple years younger than you, I just like to give my flowers while people are still around to receive the gratitude, so thank you Adam, for all that you do!! ✌💚
Regarding time to cook for things like onion, I find the amount of heat to attention paid to it is pretty linear, but the DESCRIPTION is not. "Stir occasionally" or "stir as needed" may be 3 minutes or 3 seconds depending on the heat you use. But a lot recipe writers are using commercial burners with professional pans that transfer heat quickly and efficiently. "Raise the heat to finish" is fine when im on a gas range with a carbon steel pan, but grocery store nonstick with the electric range that heats up today isnt gonna work. The comments aren't helpful either, cause its either "came out perfect!" From someone that "gets" the heat control, or "i followed this exactly and it was raw".
I get heat control intrinsically, so I can skim the worst written recipes for "the idea" but that just means "great, i can cook this". I feel that a standard of time for a cook book like "time to being one gallon to a boil at max, half, and low" and using that as the unit would massively improve most recipes. "3 half boils" or ".5 full boils then add..." or the like would be more efficient and repeatable than "5 to 10 at medium high heat"
Ahhhh the treb uchet MB episode! That thing was CRAZY!
It’s been time for a while for an Adam Savage kitchen tour!
Somehow I think I'd be just as happy building a prop with Adam as I would cooking with him. There's a passion there for both that shine in their own way. Thanks for answering my question. ~Ryan Peck
@Adam When are you going to give us a tour of this magical kitchen and your mise-en-place we hear so much about?
Call it a hunch, but I think Adam could rant/ramble for well over an hour about the shortcomings of most recipes and cookbooks and what makes or breaks a good recipe..
I remember building compressed air rockets with my oldest son and then making a little data logger circuit so we could measure their acceleration. The functioning Sonic Screwdriver project I did with my youngest son was even more fun.
Well said Adam
I don't rely on cookbooks.
I rely on instinct and experimentation.
I doubt many other people would like what I've made,
but more often than not I like it, and that's all I need.
1:05 fine choice of word
Ok, since you've mentioned cooking onions in several videos now...there was a Slate article a few years ago complaining about how cook books and recipes all get it wrong, and it takes forever to caramelize onions. A chef did a 14 minute video showing how to do it -- and it's about 10 minutes of cooking time.
The short version: oil or butter in a hot pan, add onions and season with salt. Cover the pan and leave it alone for 4 minutes. At the end of 4 minutes, you'll have your translucent, softened onions, and there will be a lot of moisture in the pan. Remove the lid -- you won't need it anymore. Medium high to high heat, leave the onions alone for 2 minutes. They should be drying out at this point, which is where the maillard will happen at the bottom. Add 1/2 cup of water and stir -- you'll mix up the brown deliciousness. Keep doing that -- two minutes on high heat, add 1/2 cup water, stir -- until they're as caramelized as you want. 3-4 two-minute sessions is generally enough for us. Perfect caramelized onions in 10-12 minutes, no problem. At the end, lower the heat and let the water dry up a bit. Or don't. :)
This is a helpful video for me as I know more about building than actual cooking. It is difficult to determine which books are authored with care..
One point for cooking that I think was overlooked, in my opinion a lot of cooking recipes are INTENTIONALLY imprecise, and I think there are a number of benefits to that (although I can definitely understand how some people find that imprecision a bit frustrating). Most importantly, that imprecision tends to allow a fair margin for error where things still turn out well. It may not be a home run, but you can expect a decent base hit, pretty much anytime it’s prepared. The intended audience for a given recipe isn’t (usually) a highly experienced cook who’s very proficient in the kitchen, it’s written for a layperson to do it WELL ENOUGH.
Secondly (which I think a lot of people really into cooking would like to think is the more important reason)- the imprecision gives room to fine-tune and customize to your specific preferences. Where the recipe will get you… maybe 80% of the way to something amazing, and leave it to you to get the rest if the way. Food is highly subjective, so the exact balance that may be perfect for one person may not be right for another, so there ISN’T just one right way to make it. Anyone who watches cooking shows can probably remember times where a contestant is making a dish and decides to go heavier on some element of it because they think it makes it better in some way (spicier, creamier, more zesty, whatever) and then it comes back to bite them when the judge doesn’t care for it and thinks it was wrong or a mistake (I don’t watch cooking shows that often, but even I’ve seen it happen several times).
Great video sir
Great ep, Adam! This one overlapped two areas of personal experience: I was a professional cook for thirty years and did both cooking and baking. I had the same sense of art vs science, but there's more overlap than I first imagined. Cooking has some science aspects that help one's understanding--denaturing protein, emulsions etc. I read Howard Hillman's _Kitchen Science and discovered why one day all my soufflés failed--there was a thunderstorm! Baking has the decorative art aspect, but both require a touch that only comes with practice. Failure is learning.
The 2-volume "Double Day Cookbook" set is an OG classic for American cooking. The "Moosewood Cookbook" is excellent. Linda McCarney's "Linda's Kitchen" is very good. For general inspiration in the kitchen, it's hard to beat "The Visual Food Encyclopedia".
I'd also recommend Kenji Lopez Alt for some great cooking recipes and knowledge. Dude tested absolutely everything in his books and tells you why it needs to be done. Adam has mentioned that he and his partner watch his youtube. Great stuff
I first heard the quote about baking and chemistry in a bread baking class and it makes much more sense in the context of classic baked goods such as bread, pies and cakes. In that view of the world, putting a casserole in the oven for 60 minutes counts as cooking, not baking.
Even though I am a baker, I had never considered it as a science. But yes, you alter your methods depending on the results you want
I seem to recall that on a video, comparing US v UK (EU) cookbooks, that ingredients tend to be more accurately measured and weighed in the UK than when compared to US. Not sure why, but US tends to use cups rather than grams or ounces. Timings can be different to depending on the oven and what is uses. We have Gas Mark, C or F for temperature on ovens and in recipes
Keller's book is amazing. Read the ENTIRE recipe before you start!
For learning how to cook, I'd highly recommend watching episodes of Jacques Pepin's show. He describes things each time he does it.
The thing about cooking is there are variables such as altitude, pan type, oven type and source of heat (NG, propane, electric, induction) that affect cook time.
Also, I tend to cook onions faster but I change the temp up and down to get the same result as med for 15 min but I've cooked them in 7.
I can caramelize onions fairly quick, but Gordon Ramsey would say it takes 1+ hours.
However baking, that's science.
Charlie Hayes.
I went to school with him. And I'm wondering how many people thought that, when they saw the first 5 seconds of this video.
There must be 50000 Charlie Hayes'es in America, I'm guessing.
Few cookbooks dare face the challenge of Colorado: altitude. And many that try, fail.
Your talk about measurements and recipes. My dad turned instant mashed potatoes into potato soup because he refused to put 1-1/4 cup water and 3/4 cup milk into the mix. Instead he approximated how much was used because 2 cups of liquid was too much like baking to him.
Love the channel and the content, but... I want to know more about R2 behind you!!! Can you do a bit on him please?!!?
Any recipe mentioning pasta is Merdrakka.
If it says boil 8 minutes on the package, it takes 14 minutes to al-dente...and I live at sea-level.
kenji lopez alt is a great source for the science based explanations for cooking
Hmmm, I would say baking can be just as much of an art, as anytime you have taste and different ingredients and temperatures involved there's plenty of space to explore and try and adjust to get it just the way you want it (or to invent something wholly new!). Not to mention how altitude or humidity or evenness of heat or convection can affect the baking process... As with many of the best things in life, cooking/baking/food prep has it's knowledge and fundamental bits (the science) and the application/doing (the art) merged together into a single glorious practice. :)
I think the art that exists in stovetop cooking comes from the same place of wisdom that it does for art "proper". There is a reason we call good taste "taste". Its the iterations of testing the limits of "hmm i like that" that lead to a sense of judgement more refined. The best artists and cooks fly by the heart, but in an application of technical mastery experience, the yuks created that generate knowledge, which the layperson lacks. All while at a pace seemingly impossible because it comes from a nearly unconscious place of refined habit.
It exists in baking too: increasing hydration for a dry weatherday, adding oil instead of lard for a specific mouthfeel, whipping egg whites separately for a fluffy batter, etc.
All things we might generalize to cooking too: knowing to change parameters for a given context, add a special ingredient to get a specific effect, use a technique to a specfic end, etc. It sounds as much witches brew or coding as it does cooking, baking, or chemistry.
We did trebuchets in HS physics and the hook was the tricky part then too. That and it wound up being full size and steel, so the counterweight was a 50 gallon drum full of sand and water so we could have died.
If you don't build a good foundation, the castle will crumble. I see you point about cookbooks, but to bulid basic skills and knowledge processes is much better way to interpret recipes! Ah, the artful science of cuisine - consistency! Bon appetite! I really enjoy your videos with your observations, insights and enthusiasm for learning .
I made a trebuchet when I was 14, and had exactly the same result!
Adam needs a cooking show lol
Tested cook book soon?
I recommend Salt, Fat, Acid, Heat by Samin Nosrat! It's less a cook book, and more a guide for developing cooking intuition, paired with scientific explanations.
Oh yes catapult studied Roman Catapults and made them as a child. Geometry is important. And if you pull the wires too hard, the projectile will hit the ground
The science of cooking: having developed lactose intolerance as I got older meant using plant based milk in recipes. I tried baking bread that needed milk and coconut milk was the wrong choice. Got a flat inedible thing. I figured out the recipe expected the proteins in milk to act a certain way. There’s zero protein in coconut milk that acts that way. Soy milk was the correct choice.
Tried to use your Papermate pencil. Boy they sux. The BIC lead is softer and leaves a darker line, besides they have extra leads in the pencil. Make one with only one lead, what a waste.
I think the reason baking is a science is because the oven temp is very consistent and controllable and the amount of food being cooked is consistently measured. While the stove top is highly variable with things like the type of cookware, the rooms temperature, the type of cook top, for gas the gas pressure and purity, for electric is it induction or resistive heat and what wattage. Basically, baking is far more controlled and cooking is chaos.
Edit: Also, I'd love to see a few "cooking with Adam" episodes or a separate side channel with the occasional episode.
Love this video. Whenever I type up a cooking recipe (they're all in my head) I don't like to put times. "Cook onions until soft and opaque." Not everyone's pans, stoves, etc. are the same and things like that vary.
Stovetop type cooking is based on ingredients that degrade over time, so they can't be specific. The cook needs to use skill and experience to compensate for variables in heat settings, and ingredient variations. Baking is time and heat, using ingredients that are mostly consistent. It's far easier to compensate for one's oven. Also, the baking process is dependant on the reaction of the ingredients to a greater extent than stove cooking.
I've always seen that quote as meaning "art" in the sense of something subjective and "science" or "chemistry" as something objective. With baking, the heat is an actual temperature transferred radiantly and convectively in a fairly consistent way across all conventional ovens, and with the type of baking dish specified enough for consistent results. Much like a chemistry lab instructions. But stovetops are designed like amplifiers where someone could sell you one that goes to 11 for a laugh. The numbers are nearly meaningless, the temperature range and nature of the heating wildly different, the heat transfer between pans is wildly different, and you have to actively perform manual operations on the food that require practice and techniques that again get wildly different results. I totally believe something that took 5-6 minutes on one stove took 15 on another from heat transfer alone because I went from coil burners to a glasstop stove and immediately started overcooking things with the same dial settings I was used to and the same cookware.
Of course, that's modern ovens. I would imagine baking was more art than science when ovens had stovepipes. Cooking over a campfire with a Dutch oven was when I used to do that in Scout campouts and it's a similar mechanism to make fire heat less inconsistent.
That moment with your son is pure gold!! He'll remember that forever.
Chemistry is cooking
on a technical level absolutely but it is an art form as well
My favorite chemical reaction is the maillard reaction. It's where delicious comes from.
We shouldn't separate them. It's just familiarity. Both have parameters in will result in a palatable end product. If you learn where the borders are and be give yourself room to fail, then you'll be able to find the science and the art in both.
Cooking with an electric oven and stove is definitely an are. We always have to lessen the power _and_ the cooking time.
Nothing bonds a dad and his son more than throwing and/or destroing stuff... Good times. 😅
I love doing projects with my son. Many times, neither of us have any experience with it, so we learn together.
I agree that the 10-14 age group is a great time.
He still thought I knew everything there is to know! 😂
the perks aren't below anymore Adam...make RUclips change the layout back
i just want to know how to fry porkchops without them turning into leather. Its the only meat i have issues with.
Savage cookbook soon?
Or MythBusters cookbook, they don't just write the recipes, they put them to the test 😂
On IGN they posted a video about a Reading Rainbow documentary. Searching topics on it I found an interesting Revision3 episode With Adam on it talking about the end of the show!
Video name "The Tragic Death of Reading Rainbow - Diggnation Daily"
Let's dive a little into the history of cooking for a second. All the dishes that we know on the planet were invented through 1,000,000 trials and errors. It's like collaborative group science. ❤😂
What's the thing on Adam's arm, near the elbow?
I think it is a tennis elbow brace. Tennis is not the only thing that can cause elbow pain though.
On the comment about “cooking onions until {this}… it should take 5-6 minutes.” My dad is the EXACT same way. He has this kind of internal clock about chores and stuff we need to do and almost ALWAYS under guesses and I’m like “how in the world can I take the entire yard in 45 minutes lol”
Almost every cooking recipe I’ve seen online is written for people who are already confident and comfortable with cooking.
RUclips videos are really frustrating as well when I just want to watch someone do it and they cut out massive portions of the process for being boring or whatever and I’m like “NO! The boring bit was the most important part!!!”
That's a big reason why I love ANTI-CHEF, while I'm not a big cooker, I still love that he shows everything he does (Including the mistakes!) to show how he gets to his final result. Maybe not the best for average every day recipes since he mainly follows big-name cook books (T. Keller, Julia Child, etc.) but the way he goes about recipes is still very fun to watch and very informative
That goes double for woodworking videos.
Must be nice
When Adam disagrees with the (frying context) 6 minutes for frying onions, does he mean whole onions? I don't see frying _whole_ onions in a pan, and if they are chopped onions, 6 minutes sounds about generous. 15 minutes would reduce chopped onions to mush, and I want fried onions to have a bit of fight left in them. Perhaps he means caramelized onions, but that context is missing.
Who cares? In general, he’s right about cook books and that’s the point.
How could you not mention Alton Brown??
❤❤❤❤❤❤❤❤❤❤❤❤❤❤
I think the best (that is, well-written) recipes have you measuring some ingredients by weight.
Cooking should be about technique. Baking requires more science. Just as in making, process, preparation and technique leads to better dishes.
"Cook over medium heat" What the heck is medium heat? My induction, coil, and gas are all VERY different.
GIVE ME A NUMBER IN DEGREES.
It's between OFF and INCINERATE. Right in the middle.
Cooking you can frequently get away with going off script at a lower level. Baking you have to be more careful with, because it's hands off at a certain point. Once you put it in that oven, there's only so much control you have. While you can make constant adjustments when you've got a skillet of food.
I absolutely agree that cooking/baking are both art and science. I recently found that there is a double action baking powder that can be very detrimental to blueberry muffins for Mother's Day.
Always if you know a professional chef, ask for advice. Because cooking is like higher mathematics. Do you understand what I'm talking about . And many already know that many are now writing cookbooks Using ai GPT and this has a very non-detailed and important approach to cooking. There are always not enough parts for the flight 😂😂😂😂
Culinary requires the same amount of science that baking does, but it just matters more in baking up front because you only have one opportunity to get it right before you bake something. Whereas in culinary, the majority of the time you can tweak it afterwards as needed. For culinary, it's mostly noticeable when doing something like 8x-ing a recipe or taking a recipe meant for 250 servings and scaling it down for 4 servings.
Baking is a science, because if you don't get your measurements right, the recipe just doesn't work right. Add too much butter (or other fat) to your cookies? You are going to end up with a sheet of very thin cookie, as in one giant cookie that covers the entire sheet. Instead of nice thick cookies that are individual. Didn't add enough leavening to a cake, enjoy your odd brownie concoction. Bread is just as unforgiving. You need to get the proportions right, if you want a quality baking product.
Stove top cooking? Yeah, i fly by the seat of my pants the entire time. Add a dash of this, change the heat, add a bit more water if it's getting to thick, whatever. Because you can work the process the entire time. Baking isn't like that, you make your dough or whatever, put it in the oven, and it needs to stay there, untouched, until it's done.
Baking is much harder, IMHO to get right unless you follow the recipe. And use a GOOD recipe.
Baking is definitely more science. A professional baking recipe is a list of ingredients with percentages, where the percantage is in relation to the amount of flour used. If the recipe has baking soda at 3% and you used 100 grams of flour, you need 3 grams of baking soda. Also, there wont be a list of instructions, just the method (creaming, straight mix, etc) The baker is expected to know the different methods of baking/mixing.
Wow... I was expecting a better reason.
A better reason for what?
Baking is absolutely a chemistry experiment. There are so many variables, input heat, moisture, fat, thermal conductivity, autolyse (or not) the flour, etc. Cooking is an art. A little more or less within a range of palatibility is acceptable. In baking the variables have been defined through experimentation and recorded in a recipe.
As a maths student who understands both the precise rigor and artistic potential of a proof, I don't get why people assume they are mutually exclusive.
Cooking is mostly art with a bit of chemistry - baking is nearly all chemistry, some art, and much higher tolerances 🤓 👨🍳 Bork Bork bork!
Cooking and baking are both arts AND science. Thats why they're not precise. Taste is also a factor.
Interesting that he has specific liking to cooking vs baking. A lot of Baking shows are terribly boring. Cooking is more interesting to me. Don't mean any disrespect to bakers, but this is simply my opinion.
If you need recipes you cannot cook.
Less talking, more building please.
He’s one person - we have at least one new build every week, but there’s not enough time or Adam to populate the channel with a new build video every single day. New build tomorrow, though.