I've looked for a description of water content vs boiling point of sugar syrups for decades. I never imagined that what I was looking for was a phase diagram! This will be very helpful when adding moisture to cooked syrups, as adding butter in the process of making butter mints.
Super interesting video on the science of caramel! I really liked how you explained the different stages based on cooking temperature. It would be great if you could make a video where you also talk about the influence of added fat in caramel and how it behaves at different stages, as well as the role of corn syrup (glucose-fructose or inverted sugar). I think it would add even more clarity for those who want to experiment further with caramel recipes. Thanks for all your hard work!
That's so interesting! Now I understand why stream still comes out from my caramel at 120°C when water boils at 100°. I saw the chocolate tempering video as well and it's very helpful!! Thanks a lot!! Please keep uploading videos like those!
Thank you for sharing this. It's exactly moments like these that inspire us to produce videos! Glad to hear you can look at your cooking processes through a new lens. - Ming
Cool video. I really like the scientific context that you give and how that science can be practically applied to achieve a variety of tasty results. Subscribed!
EXELLENT!! The first how to for carmel that has helped me understand the dynamic of getting the sugar caramelized first and then adding butter/cream and measure temp and consistency point we are after for the purpose. Now I just need to understand the ratios of butter and cream you need.
You used a phase diagram for the water-sucrose mixture, so I was expecting you to add water at some point, as I've seen many receipts do before heating, but you didn't. Could you explain why? By the way you had such an interesting channel. It's sad you dropped the project, but thanks for giving us your knowledge of material science for a brief moment. I hope you keep doing well on your lives.
WOW! I'm so happy that I stumbled upon this channel when searching for tempering chocolate. I've always tried to use science when cooking. E.g. I never cook meat the "usual way" by adding high heat from outside, basically cremating the outer parts, to make the center get the proper temperature, I always use the microwave oven slowly (a few minutes of heating, followed by minutes of equalizing) heating the entire meat to the exact right temperature. Now that I know the science behind it all, I finally know exactly why my Digestive/Mars-style cookies never turned out the way I wanted them. I think I'll see if I can make caramel in the microwave as well. Thanks a million, you've made my day! 🥰
This was awesome. Scientific but also very easy to understand. Well expressed and interesting for all levels of understanding for several types of caramel.
Thanks a lot for the scientific approach you bring to the cooking world, as these are pretty hard to come by, but gives a lot of cool insights and ideas to work with!
As all the ingredients added (butter, heavy cream, and corn syrup), this system becomes complex. Does a sucrose-water phase diagram accurately reflect what is happening in the caramel in this pot?
I burnt my batch of caramel tonight. Too hot at the carmalization stage added the butter and it eventually separated. Threw it away. Sometimes it works, sometimes it doesn't. Many recipes call for brown sugar instead of white, how is it different? Does it make a difference? Others say to add baking soda as a last step. Why and what does it do. None of the recipes I read use heavy cream, and I've never added the Karo corn syrup, either. (I don't ever have Karo or cream on hand and making caramel popcorn is a spontaneous urge, usually a late night munchie binge 😊 Plus I live at 6200 ft. above sea level, should I be making adjustments? Aaaghhh why's it have to be so difficult!? And why did grandma's popcorn balls recipe call for vinegar? What does that do? Thanks for an awesome video. I did just subscribe. Easy clean up hack- to get the pot & utensils clean, fill the pot with water and put it back on the stove to boil. This works for any dried on foods in pot & pans. Also, once I used a blue "rubber" spatula to stir. Bad idea, got blue melted bits of plastic in the caramel sugare coated nuts I was making! Ate them anyway. 🙄 This shit ain't cheap! $$$
I've looked for a description of water content vs boiling point of sugar syrups for decades. I never imagined that what I was looking for was a phase diagram! This will be very helpful when adding moisture to cooked syrups, as adding butter in the process of making butter mints.
Yes, absolutely! Glad we were able to help you find that elusive answer - Ming
Super interesting video on the science of caramel! I really liked how you explained the different stages based on cooking temperature. It would be great if you could make a video where you also talk about the influence of added fat in caramel and how it behaves at different stages, as well as the role of corn syrup (glucose-fructose or inverted sugar). I think it would add even more clarity for those who want to experiment further with caramel recipes. Thanks for all your hard work!
I'm so happy this channel exists!
Really glad you're joining us! - Ming
That's so interesting! Now I understand why stream still comes out from my caramel at 120°C when water boils at 100°. I saw the chocolate tempering video as well and it's very helpful!! Thanks a lot!! Please keep uploading videos like those!
Thank you for sharing this. It's exactly moments like these that inspire us to produce videos! Glad to hear you can look at your cooking processes through a new lens. - Ming
@@kitchenmatters7927 It's absolutely that!
Cool video. I really like the scientific context that you give and how that science can be practically applied to achieve a variety of tasty results. Subscribed!
Thank you for the info! Very well explained, I hope you keep doing the good work. This Chanel should be known way more!
Thank you Amélie - do help us spread the word! - Ming
soo good! loved that you showed practically how the hardening stages look.
EXELLENT!! The first how to for carmel that has helped me understand the dynamic of getting the sugar caramelized first and then adding butter/cream and measure temp and consistency point we are after for the purpose. Now I just need to understand the ratios of butter and cream you need.
This was super helpful and clear! Love the graph
Excellent video, thanks. Covered a lot of what I've been trying to understand about caramel and candies.
The best explanation I’ve seen so far 👏
You used a phase diagram for the water-sucrose mixture, so I was expecting you to add water at some point, as I've seen many receipts do before heating, but you didn't.
Could you explain why?
By the way you had such an interesting channel. It's sad you dropped the project, but thanks for giving us your knowledge of material science for a brief moment. I hope you keep doing well on your lives.
U guys are doing a great informative work
Thanks for the kind words - more videos on their way! - Ming
Great video!! You did a great job explaining the science-I got it! Thanks!
Great video, very helpful. Thank you!
WOW! I'm so happy that I stumbled upon this channel when searching for tempering chocolate.
I've always tried to use science when cooking. E.g. I never cook meat the "usual way" by adding high heat from outside, basically cremating the outer parts, to make the center get the proper temperature, I always use the microwave oven slowly (a few minutes of heating, followed by minutes of equalizing) heating the entire meat to the exact right temperature.
Now that I know the science behind it all, I finally know exactly why my Digestive/Mars-style cookies never turned out the way I wanted them. I think I'll see if I can make caramel in the microwave as well.
Thanks a million, you've made my day! 🥰
These videos are so interesting and informative too, keep doing 👍
So glad you're enjoying them! :) - Ming
This was awesome. Scientific but also very easy to understand. Well expressed and interesting for all levels of understanding for several types of caramel.
great work simply explained the science of crystalline. u guys makes science useful.
This is the best explanation!
What a terrific video. So useful. Thanks so much for your hard work and sharing your knowledge. It's appreciated. 👍👍
Thank you kemmey, it's very helpfull & clear explanation..👍👍❤️
Thanks a lot for the scientific approach you bring to the cooking world, as these are pretty hard to come by, but gives a lot of cool insights and ideas to work with!
Playdoh in Legos is usually bad, unless it is caramel. Got it and great little way to explain the purpose of butter or cream.
wonderful video👌
In the phase diagram the fat content from the cream and butter are ignored. Why are you able to neglect it?
Best video EVER. I really love numbers 😂. Thanks!
As all the ingredients added (butter, heavy cream, and corn syrup), this system becomes complex. Does a sucrose-water phase diagram accurately reflect what is happening in the caramel in this pot?
I burnt my batch of caramel tonight. Too hot at the carmalization stage added the butter and it eventually separated. Threw it away. Sometimes it works, sometimes it doesn't. Many recipes call for brown sugar instead of white, how is it different? Does it make a difference? Others say to add baking soda as a last step. Why and what does it do. None of the recipes I read use heavy cream, and I've never added the Karo corn syrup, either. (I don't ever have Karo or cream on hand and making caramel popcorn is a spontaneous urge, usually a late night munchie binge 😊
Plus I live at 6200 ft. above sea level, should I be making adjustments? Aaaghhh why's it have to be so difficult!?
And why did grandma's popcorn balls recipe call for vinegar? What does that do?
Thanks for an awesome video. I did just subscribe.
Easy clean up hack- to get the pot & utensils clean, fill the pot with water and put it back on the stove to boil. This works for any dried on foods in pot & pans.
Also, once I used a blue "rubber" spatula to stir. Bad idea, got blue melted bits of plastic in the caramel sugare coated nuts I was making! Ate them anyway. 🙄 This shit ain't cheap! $$$
Hello! Why do many people say not to stir caramel? My stovetop has hot spots. Should I be using a countertop electric burner? Thank you!
How long will the softball caramel covered in milk chocolate last before becoming crystallised? Brilliant video. 👌🏾💯
Is caramel for popcorn the soft crack stage? Thanks
Great, bravo. Why not throw a quick chemistry lesson next time. Outstanding job.
Why is there a Feynman diagram in the background?
finally a good video
3:08 ... depending of course, on the planet you are on.
You had me a phase diagram.
😍
Doesn't adding butter make it toffee?
She mentioned the word toffe in hard ball stage
importante
This is awesome, caramel is so sexy!
Why do people mispronounce caramel (CA•re•mel; the initial letter "a" is a short vowel, as in "cat")? "Carmel" is a hill in Lebanon.
Dialect