How to give brownies a smooth, glossy top
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- Опубликовано: 19 июн 2024
- Thanks to Trade Coffee for sponsoring this video! Get 50% OFF your first bag of coffee with Trade Coffee when you click here cen.yt/tradeadamragusea6 and enter code ‘RAGUSEA50’
Previous video, in which we investigated the chemical composition of brownie skin: • What is that glossy sk...
My brownie recipe, with sweetened condensed milk and browned butter: • Condensed milk and bro...
Dr. Pia Sörensen at Harvard: sorensen.seas.harvard.edu/
Dr. Sörensen's new book, "Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine": wwnorton.com/books/9780393634921 
Хобби
"Dad I'm full"
"No worries, just 8 more pans left"
I think he said in an AMA that he cooks lots of food in off-hours and throws a lot of it away. Hopefully by now he's stopped wasting so much, but that was his old process.
*just 8 more pans*
Hi full I'm dad
🤣🤣🤣🤣
hahahahahaahaha oh my god you guyd
I love how the answer is the first thing he says, he doesn’t make you wait ten minutes for a solution. This is why I like his channel.
Click for the answer, stay for the explanation
@@ft594 damn straight
"Inverted Pyramid journalism"
@@videlvasq some people never even get to the conclusion at all unfortunately
Feels like he got everything down to a science, and its just really entertaining to watch
This whole video feels like he discovered something that he urgently wants all of humanity to know, or like he stayed up all night every night for two weeks until he figured out the secret.
Exactly what I thought lmao
That's what it is, it's not just how it feels
There’s a brownie recipe with just Nutella, almond flour, eggs, and salt that is my go to and perfect skin every time - now I know why, all the finely dissolved sugar in the Nutella! Thanks Adam!
Oooh! What is it?
Mmmmm that sounds yummy
Holy cow, that sounds fantastic
The people have to know!
could you share the recipe please?
This guy releases an almost 18-minute video, but reveals the biggest secrets in the first few sentences. Props to you, Adam.
His background is in journalism. That's a pretty standard technique--start broad, narrow it down, conclude broad again.
I wonder why actual ads don't do this..they never get to the point early on and if they did I'd actually listen
@@zhiracs It certainly isn't a very standard technique when it comes to RUclips videos, where the clickbait is strong and viewtime is king. Therefore, props.
And he did not even use clickbait title like "I baked 50 Brownies etc etc" and matching "sad face" thumbnails. Props.
and that's why i love adam ragusea
"Dad? Can you stop making brownies? We really miss you-"
"NO, THE SKIN ISN'T PERFECT. I NEED TO PERFECT THE SKIN!"
i wanna know what he actually did with all those brownies, and how much money and stuff he wasted for this project
Lol
Lool
What children on the planet would actually ask their parents to stop making brownies
@@z-beeblebrox Me
I eagerly await your next edition of "Adam's Epidermal Obsession" where you tackle soup skin and fruit leather.
I would love a video on soup skin
Or pudding skin
or human skin
Me one week ago: "Holy shit, Adam baked 50 brownies for just one video?!"
Me today, three videos later: "Ok now it makes sense"
"Man makes brownie that reflects 100% of light"
lol gonna have a hard candy mirror crust hahaha
I wonder how much light sugar reflects?
And if there’s any material that actually reflects 100% of light, I think silver only does 98%
Mirror brownies, now there's an idea.
@@vigilantcosmicpenguin8721 A hall of brownie mirrors sounds delicious
Home cook develops brownies with total internal reflection. Expected to replace fiber optics by 2022.
Adam's kids: "Dad can we please have some vegeta-"
Adam: "NO! WE'RE HAVING BROWNIES FOR THE NEXT THREE DAYS"
the SHOCKING SECRET to feeding your family endless chocolate and butter
Vegeta???
@@fantomagnik vegetables*
@@fantomagnik he's saying that to have a cutoff which kinda makes it funnier
Daddy Ragusea
Adam - I very seldom comment on RUclips videos. As a scientist myself and a fan of scientific cooking: bravo. This was incredibly done. I really appreciate this type of content - please do more of this in the future!
- Adam, honey, your son is hungry. Can we have dinner?
- Must. Find. Answers. Must. Bake. Brownies.
- Mommy? What happened to Daddy?
- Daddy is having a cooking breakdown sweetheart.
- Again?
😂😂😂
i imagine Adam sitting on a chair looking at a wall with a bunch of recipes cutouts, a bunch of pins and yarn connecting everythings and he screaming "WHERE'S THE GLOSSY TOP?"
😂😂😂
Well, now I have the Pepe Silvia rant going through my head.
"Now let's talk about brownies. Can I talk to you about brownies, please, Mac? I been dying to talk with you about brownies all day."
That's it! That's the one thing missing from Adam Ragusea's aesthetic.
"Hey dad when is dinner.."
"WHENEVER I FIGURE THIS SHIT OUT! I NEED THE SKIIINNN!"
Adam this brownie skin thing is becoming an obsession
Good
It became an obsession long time ago
But think of all the heterogeneity the skin will provide!
25 pounds later
Yes, yes, YEEEES the perfect brownie!!!!
This is his niche, crazy detailed oriented food vids, just posting another recipe wouldn't help him stand out
Adam: Makes 3 consecutive videos concerning brownies and their skin.
Also Adam later in the vid: Just buy boxed brownie mix
When the imposter is sus! 😳
I don't even care about getting brownies with good skin, but I always enjoy leaning about the science of this stuff.
This was a great showcase of empirical thinking. I feel that this kind of process is how restaurants or chefs reach their magic secret recipes for staple foods backstage. Exciting payoff for the brownie series. Dr. Sörensen was a great accomplice expert, cool mythbusters vibe to the whole thing 😄
In my experience, chefs mostly work on trail and error and common knowledge. Less testing a hypothesis with specific variables, and more "throw shit till it sticks" or complete accidents lol
Chefs at a restaurant don't do this that much, but food scientists at industrial companies like Betty Crocker absolutely do this!
Yeah like a restaurant usually isn’t doing any science. But fast food... they have full companies based on learning these things
@@pennyforyourthots yeah its more plausible and easier than doing recipes hypotheticaly
I used to have a subscription to Cooks Illustrated, and the process of testing a recipe was one of the most interesting and useful parts. They'd tell you a bunch of things they tried and their reasoning and the science for why it didn't work as well as the final recipe. Good cooking isn't just using good recipes, it's understanding what and why you cook, so you aren't constrained by someone else's formula.
I literally don’t have anything bad to say about this video. The amount of work that went into this is unfathomable. Nothing but respect for Adam.
Imma be honest, it sounds like you might be bad at fathoming.
@@NathanTAK Especially when the whole video showed and told the said amount of work that went into this. So yes, completely fathomable, with video evidence.
adam: earnestly explaining brownie skins
me: his guns tho
Lmao
I ain't tryna be all objectify-y but mreow lol 😁❤
@@marchi.fleming what?
@@egaming1071 They’re talking about his arms. They think it’s attractive.
@@LotusHearted ah
I can’t even begin to express how impressed I am with this research. You have made me want to experiment to find the perfect brownie recipe. My wife and I are in batch 2 of your recipe from the other video and have had different results for both, but they are improving. On to round 3!
"Peoples methods work, its simply the reasoning, or the explenation of those methods that is false" words to cook by. Thank you Adam for reaserching the science behind these things. Most cooking youtubers just say that sometning is the right way of cooking a thing without much explenation of "why"
Sorry if I butchered some English here and there
Nah the English is fine, no need to worry.
Same name😎
Slavs unite 😂
@@milicagosic Adam brat najbolji kuvar bree
No sure how you butcher English though when you’re typing with auto correct
"In later years the early 2021 spike in the sale of brownie box mixes would be named the 'Ragusea Effect'."
I bought some for the first time in my life because of this video. Its in the oven now
@@chilldude30 Is the result satisfactory?
@@chilldude30
how did the brownies go? did it have the effect?
To this day, Joey Stocato is believed to STILL have brownies in his oven
@@January1983_1 at this point are they even brownies?
"Daddy, why are there so many brownies in the kitchen?"
"Because SCIENCE, son."
".... I love science, Daddy!"
"As well you scould, my child."
I really love how you went all in on this.
adam going through a major brownie phase at the moment
which brownie????
truly (hi jekus)
@@NoRodNeeded OMG HULLOWE NORODNEEDED
Sort of. He's just milking this one thing that he can get three videos out of. Two brownie science videos and one brownie recipe video.
The anime brownie arc
"Happy skin hunting!"
Long live the empire
1:54 "a pinch of salt" he says and immediately after pours in the flour giving me a heart attack
Underrated
"A pinch of salt"
*dumps 794625 times the recommended dose of salt per day*
The discussion on crystal formation reminded me of chocolate tempering, where tempered chocolate forms a snappy, shiny surface when cooled. This is due to the correct crystals forming while the chocolate cools under carefully monitored temperatures with agitation. One method of encouraging the correct crystals to form is by "seeding" the cooling chocolate with some already tempered chocolate, allowing the newly forming chocolate crystals to latch on to the existing tempered chocolate latticework and form the desired crystal structure more readily. I wonder if it would help to allow your batter to evenly disperse the dissolved sugar over a long period of time, and then seed the surface of your brownies with a little sugar crystals just before baking?
amazing idea!! I need to try this now.
That's actually a common misconception, you can easily make the chocolate form the right cristals by saying nice things to it
The more I hear Adam says "as the brits would say" the more I think that he's a weeaboo but for Britain. A tea-aboo if you will.
'ea-aboo
@@manspaghetti6351 im irish, similar pronunciation, but we dont pronounce tea like that.
Anglophile
@@AMTunLimited your too clever for your own good
Long lIve the empire!
Next Video: “How to replace your own skin with brownie skin.”
Don't do that.
Don't give me hope.
@@GodMaxDrinkerofTea this and the above comment made my day better
@@GoldenHeartbeat You have no idea how much I'm smiling after reading that.
Glad we could help :D
If you bake too many brownies, you'll become the brownie.
@@dunkelschwarz1335 if you bake the right brownies, you also become baked
Goodness gracious this episode and that intro really just makes me appreciate that much more that Adam decided to pursue this career to the benefit of ALL OF US.
One of my best takeaways here is that if you don't have powdered sugar you can let the mixture set overnight for a similar affect
was looking for this! was also wondering if anyone tried leaving it overnight to get brownie skin...did you try it and get the result? Thank you 😊
Honestly though, this man is the most informative, entertaining, and likeable FoodTuber that I’ve seen. On a level with Chef John. I don’t eat desserts but I’ve been eagerly waiting for the conclusion of this series. Bravo, Signor Ragusea.
Chef John and J. Kenji López-Alt are like the s-tier foodtubers!
Insert chef John intro music 🥳👏🏻👏🏻
Chef John is classic!
lol are you really comparing his style of content to Chef John? you're full of it
@@lepe style? No. Quality? Yes.
Adam is now the foremost expert on brownie skin in the world. Good resume builder.
He found an opportunity and took it.
My man really dedicated two weeks to brownie videos. God I love you Adam.
When you started talking about the sucrose recrystallisation I was just thinking about how much I now want to put all of these brownies into an XRD machine and an electron microscope
I am sure my lab colleagues would look at me funny once they saw the SDS for brownie ingredients if I put in an XRD test request. On a side note, I wonder what the optimal crystallite size is for brownie skin...
Adam I know for a fact that you do this on purpose but THANK YOU for telling me the answer and getting to the point in the first minute of the video. This is honestly the most honest RUclips content I've seen in ages and I'm addicted to watching and rewatching this channel
My gf thinks I'm crazy for watching 40 odd minutes of brownie skin content but this is why 🤩
Hey Adam, as a nerd who loves both cooking and science, I'd like to thank you for going full science mode on us. I enjoyed this video waaaaay too much.
Here's to more experiments with carefully controlled variables and experts helping interpret the data!
Adam, been watching your videos for a while and I wanted to say how much I appreciate the dedication and research you have to topics regarding food. The combination of science and food is something I have come to love from your videos and I thank you for that. Excited to see what’s next!
This is... just... wow! I have been making brownies since I'm 12 with my nana's recipe. We just used a regular chocolate bar, no extra sugar. I've always had a crust, but I thought it was a result of the eggs, and something about the whites reacting and separating out with the sugar in the chocolate and rising to the top, that would cause it. This is really interesting.
Adam next week: "Why I flavor my skin, not my brownie"
I like how adam doesn't gravitate towards "trendy" cooking or food things - its cool to see that hes genuinely interested in what he cooks and learns about
11:39 this batch looks very satisfying. I want to use this for something new, like combining it with another dessert.
I loved this brownie skin series. All your more scientific and informational videos are amazing!
Can we take a minute to appreciate how he straight up told us the answer at the start of the video?
I feel like Adam's household has a name for this "brownie hiatus" he's having
Really amazing work on this series. I hope to see more of these from time to time!
As usual, great info and great presentation! That’s NOT easily achieved, so THANKS Adam for all the hard work. Hats off to your guest food scientist too! Her explanations were clear, concise and fun... in fact, the whole video was fun! Great job.
This needs to get some research award, best and most important cooking video of 2021
I was kinda disappointed when he said it was sugar that made the crust. I was hoping it was white wine
🤣🤣🤣
LOL
That just saves more white wine for drinking or other uses! :)
@@serendipityshopnyc Why would you drink white wine, everyone knows it's to use exclusively in dishes which you would not expect white wine.
@@phoneheaded Personally I agree with you that white wine is not worth drinking, but I do use it in cooking savory dishes sometimes, and I understand there are people who actually drink the stuff!
I haven’t done this much recipe testing in my 11 years as a pastry chef! Amazing! Fascinating stuff!
I can't thank you enough for this Adam!!! Thankyou for solving this mystery behind glossy brownie skin
"Western culinary canon." Sorry, I know what you mean but.. Is there a Western culinary cinematic universe? Are we gonna see the credits roll, and "Executive Producer: Chef John" roll across my screen?
no, it's the western culinary fanfiction
made of people who don't bother to find the real reason behind why their recipe works
Western culinary canon implies the existence of a western culinary fanfic
I can't wait for the western culinary endgame.
Lol at the people who think the word canon emerged with modern pop culture
western culinary canon, western culinary fanon
"smooth glossy top" sounds like what I need in my life rn
😏😏😏😏😏
Lmao
This is the most I’ve ever thought about brownie skin. Thank you Adam for videos about things we didn’t know we wanted to know about
Your two part brownie episode is the best cooking video on RUclips! I love the science behind food and these videos deliver! Thank you from a fellow food nerd.
Christina Marsigliese author of scientifically sweet is the true scientist behind the shiny crust brownie. Not this guy. He stole her research.
"IT PUTS THE BROWNIES ON ITS SKIN" - Adam for the past few videos
You're stopping too soon Adam! We need a full 5 episodes! What about skin with agave? What if you add bacon? What if it's a full moon?! The people need to know!
i love how you tell us how first and then tell us how its so nice not looking to waste our time like other people do sometimes
Thank you for this! The style reminds me a little of the original Good Eats episodes, except way more about why various pathways don't work, or at least what they might work out as. Fascinating! Always love the engineering of food deep dives.
Adam's kids: dad, please, I need to eat something else. It has been 2 weeks of brownies
Adam: here's the overnight batter with powdered sugar 😎
😂
don't forget the Trade coffee 😁
I've never thought that I would be so interested in brownie skin...
That was really good -- good science, good food, and great presentation! Thanks for this. Looking forward to more like it in the future!
I love these videos because when I bake or cook I always think about what ingredients or techniques causes the results but I'm usually too lazy to do the amount of testing it takes and not smart enough to know or ask a science expert on it. Great videos! 👍🏻
Me: I really love the crispy skin on this bakery’s brownies. I wish I could make these at home.
Adam: Hold my white wine.
Lol
_Hold my Homogeneity_
Day 30: _I have been making and eating brownies for a straight month trying to perfect the skins of my brownies_
Curiously, I have also gained twenty pounds over the same time period. Perhaps there is a correlation? I must make more brownies to test this intriguing new hypothesis.
This video was wildly interesting! Great build-up throughout the rest of the series too.
I never make recipes from your channel because my own tastes are just different, but the information on the hows and whys has proven to be extremely valuable in my own cooking and recipe development. This is by far my favorite cooking channel.
i remember adding marshmallows one time, and they melted and rose to the top. It was glossy, but also really sweet, and I've never been able to recreate it
Laughing to myself at the thought of Adam going to some random brick wall in his neighborhood to shoot that B roll
I was thinking about that too 😂
"Why is that man out there with a spotlight aimed at a brick wall?"
I love that you answered the question in the first 10 seconds of the video.
I am in awe of this scientific process. I have long sworn that powdered sugar made the difference because a visual inspection confirms that boxed brownie mixes with their perfect results simply do not contain granulated sugar. Nor do they contain whole chocolate most times! It is such a wonderful feeling to have a certain answer, and a surefire way to make *any* brownie recipe better. Thank you so much for this!!!
13:26, Dont you just love when anime has continuity
Nice
I don't get it.
@@guyplus3053 References the same batch shown at 6:29 that had only partial skin.
man, what a guy for telling us the big secret at the beginning of the video
I am absolutely loving this series
I’m so happy that you’re so passionate about this because i have always been disappointed that every time i baked brownies it never comes with that skin
11:38 "no skin at all"
slightly agressively slams skinless brownie down
I guess it didn't have any skin in the game.
And they looked so good! Fudgy brownies deserve love too!
@@nahometesfay1112 I think fudge is good as its own seperate dish. Like for me anyways, wanting brownies or wanting fudge are two seperate cravings.
@@PredictableEnigma Cosmos are kinda in the middle and I like them. Fudge can be a bit much for me so it's nice to have that middle ground. A fudge lite if you will
Man literally told the answer to the title within 10 seconds damn
YOU....ARE A LIFE SAVER AND A GENIUS!! You literally answered all the question I ever had about brownies. Thank you so much!!!!! 😭😭❤❤
Thank you for your endless sacrifices
I've never been this invested in a series about something so specific
"Only a lunatic like me does that."
Me, who spent a month experimenting with pie crust: *Allow me to introduce myself.*
Edit: Due to the fact that I have almost no money I can't post the experiments right now. I'd have to go make them all over because my dumbass brain forgot to record them. However, maybe some time in the future i'll be able to do it.
(Also due to the fact that I have to focus on school lol)
Please share your knowledge 🙏
we need these results
What did you find? You can't just leave us hanging like this.
Release the excel NOW
TELL US YOUR SECRETS
I appreciate all the analysis and experimentation you've done.. Hats off man!!
I loved this two part series so much, thank you!!
Lol a 3 part series: this has to be the most nerdy thing I’ve ever seen,( NOT trying to offend anyone I love this “nerdy” channel!) 😁
I love it
It’s not really nerdy like he’s literally making brownies
Thats not what nerdy means
My mans never heard of French Guy Cooking huh
I've watched a 90 minute RUclips video on the intricacies of fan-percieved relationships in the TV show Sherlock. That proved to me something: the more nerdy a video is, the more entertaining it'll likely be. EDIT: Though to be fair, 40 minutes of top brownie-skin production tips is also pretty nerdy. Still great though.
Love these series on researching food stuff much more than only food videos,
as food is associated with culture developed over time so that appreciation or new development makes the dish more worthwhile and meaningful.
Hope to see more of these type of series or one off episodes.
Your best video yet. I have been cooking since I was 10 years old and I learn so much from your videos. You have really taught me to challenge my conventions about cooking.
I appreciate your commitment to this pursuit!
kinda random but i really appreciate the “or as the brits say” as a brit
You're on an absolute roll man, fully in the zone. Can't wait to try this one out.
I am really happy with how deep you went just to understand what was going on. Loved it!
This and your related videos answered the skin question for me.
I'm genuinely impressed at how thorough, thought provoking, enjoyable, entertaining and well researched these videos are.
Thank you Adam "Buffalo Bill" Ragusea!
I feel you so much, when I learn to cook something, I get obsessed with it until I find the perfect way to do it, and I need to try all the methods to know which one is better and why. I went though a huge and long phase of sourdough bread making... Needless to day the methods are endless and it took me a long time to figure out how to do it right. Also happened to me with fresh pasta making. You make me feel like I'm not crazy and it's ok to want to go to the bottom of things, thanks Adam!
Or maybe you just found a fellow crazy person...
Do you mind sharing how to do it right ?
"why I season my brownie skin, not my brownies"
Why I season my skin, not my brownies
@@dangogh7419 Why I skin, not brownies
Skin brownies
This is one of the best cooking videos I have ever seen on RUclips. Well done Adam.
Had a brownie breakdown yesterday. You saved my life. Switched the white sugar in my recipe out for powdered sugar and they’re perfect.
This brownie skin videos was the best short-series of my life
Btw, my Grandma used to make powdered sugar with coffee grinder, greetings from Europe!
fantastic video! this series on brownies may be my favourite video you have ever done
I've been looking for this for a while. Thank you!