LOOKING FOR COOKIES THEN FINDING AND EATING THEM
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01Monster Dinosaur1:28

02Waiting for MIDI interface4:28

03LOOKING FOR COOKIES THEN FINDING AND EATING THEM2:00

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04GENS SONG3:02

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Comments from YouTube:

R W

2y↑541

Here are the Celsius conversions:
Butter melts at 33.33
Salmonella dies at 57.77
The proteins reaction happens at 62.22
The water boils away at 100
Maillard reaction at 154.44
Caramelization at 180
And 350 oven is 176.66

Corgimations

as an american thank you

Sarah Barah

So 356 Fahrenheit is 180 Celcius, which we often preheat the oven to

CarolynCartoons

2y↑1

YeeeSSSS

ZODARAPH

2y↑2

You're a lifesaver, than you

BugoyADHD

2y↑2

Thank you!

4 More Replies...

Annakin Vader

10y↑705

Former baker and honours graduate from baking school here. You forgot one of the most important steps! Creaming the fat (butter) with sugar creates air pockets in your dough. This process leavens your baked product, always cream your fat and sugar until light and fluffy if you want a light and fluffy result.

xxKEVZxx

2y↑1

Thank you!!

Brittany F

2y↑2

@Angel Verzosa if you let it cool until it becomes a solid again, yes. if you use melted butter though its fine, the cookies will just be flatter. creamed butter cookies tend to be taller.

Zabs SouthernGirl

@Andrew Liu It aids in reducing the amount of spread while the cookie bakes, esp when you melt the butter.

a j

not sure thats possible with melted butter.

Phongchart W.Phaskorn

@Home of laughter Sodium Benzoate is normally good for preserving aqueos product, Cookies is baked and low moist content, so I reckon a desiccant sachet placed in your cookies package to repel moist is the better solution. And leave the yummy doughs unpreserved can also be marketing advantage on your label with “preservatives free”. Hope this helps!

15 More Replies...

Omnilatent

10y↑5.3K

Dear TED,

6,7 billion people use Celsius instead of Fahrenheit. You could at least WRITE the respective celsius temperature in the video.

Greetings,

all sane countries outside of the US.

S1lverRush

@Java_Siege_ don't care + didn't ask + no AC + monarchy down + Seethe

Java_Siege_

@S1lverRush L + Ratio + Actual Healthcare Lmao + cope

Java_Siege_

@Ninji its literally a few measurements, and the ones the US uses are simply unnecessary. A whole language takes years to learn ,measurements you just need to get used to

Ninji

that’s like going to another persons country and saying “millions of people speak English! stop using your language!”

S1lverRush

L + Ratio + Europoor + No moon visit + cope

78 More Replies...

Rasheedat Ekiyoyo

8y↑2.1K

I didn't know there was so much science in my cookies.

Ristube

@virgilia spight

Exhalant?

You mean “excellent?”

Ristube

@Unandan Knuckles

Exhalant?

You mean Excellent?

Ristube

In the words of the late notorious B.I.G.

“If you don’t know, now you know n!&&@“

Carla Coleman

2y↑1

😂🤣😂🤣😂👋🏾👋🏾👋🏾😋Science sure is delicious!

Ghadeer Ahmed

Me too

18 More Replies...

Madelyn Poling

6y↑23

I've always loved baking and almost anyone who's tried my food loves it. Then I entered science class in middle school and I excelled. My teacher really liked me. People would laugh if I said that a baker is basically a mad scientist they would laugh, but lot of what I had to learn in science made sense because I baked. People who make food are also artists picking out they perfect ingredients to create amazing visuals as well as tastes and smells. Don't you love it when you can stuff your face with food while sounding smart?

Kiera Thomson

Madelyn Poling Obviously you have time, but may i recommend food sciences as an area of interest/ possible college path for you? It sounds like you'd love it.

Archana's Kitchen

10y↑47

Fantastic video. Simply loved it. I love baking and agree to the fact that I use the sense of smell to decide when to go close to the oven to check whether my cookies are baked!

palestblue

10y↑686

Baker: Oh no! We've been found out! Chef: Hide the test tubes and colored liquids!

the gamergirl

LOL YES

Carol Rick Roll

3y↑2

Lol!😂

Eriust

4y↑2

Big Toe Fungus vs. Fried Po Chungus heheh ok

Big Toe Fungus vs. Fried Po Chungus heheh

4y↑3

@Eriust Different ways to spell it, colored in the US and coloured in Canada and the UK

2 More Replies...

Kaylen Vee

2y↑1

I remember my sister once told me that when she was interning with this baker at this buffet that also had a bunch of desserts, including cookies, she told me they didn't have timers for almost anything in there. The head chef would just...zip over to the oven and pull out the tray after some time and always, the stuff that was being baked in there comes out perfect. It was very fascinating and hilarious to watch because she'd yell: "Out of the way!!" And everyone would part like the Red Sea while she makes a bee line ot the ovens.

Milliana Rakuzen

6y↑146

"Bakers are mad scientists" best quote I ever heard

Yuki-Kami

"yes I am a mad scientist how do you know"

the gamergirl

same

Vatsal Narang

4y↑1

ikr😀

AVIVA studios

2y↑4

I love his voice. He can make the science of baking sound like an epic thriller.

Luis De Mendoza

10y↑25

This was an amazingly well put video. I want to take the rest of the day off and go bake cookies.

Minerva Thai

10y↑1

What an entertaining, concise, and comprehensive "overview" of the #science of #baking #cookies! Everyone should watch this if they've got 5 minutes to spare :)

Mar R

3y↑5

Your videos are great !, I use them for my science class, the big problem is that when I work with young children, I need them in Spanish :( (I know there are many translated, but not all) Thanks for your work!!!

LIu Sara

10y↑7

I love how you explain those difficult concepts! Thanks a lot

Fenmare Playz

2y↑1

That's an absolutely perfect explanation. I understood some of it and I'm pretty sure that the person watching this that have interest on cooking and science love this

J. Sperling Reich

10y

This video provides a great explanation of the chemical process that occurs during baking most cookies and pastries. If this kind of stuff interests you then you're likely to enjoy Harold McGee's book, "On Food And Cooking: The Science And Lore Of The Kitchen". It is somewhat technical, yet written so as to be understood by non-scientists. It is one of the required "textbooks" (if one can call it that) at many well known cooking schools. You'll find most professional chefs usually keep a reference copy handy.

Jackie Smith

9y↑5

this video is really cool I didn't know cookies were so complicated please make more food videos like this

Mariela Malpartida Olea

4y↑8

Qué buena explicación, es perfecta para entender varios procesos científicos y por supuesto la deliciosa preparación de las galletas. Gracias por hacerlo tan fácil de entender

Megan Garity

2y↑1

Hi Ted, I really like food chemistry so more videos on the subject are welcomed

Chris

8y↑3

Thanks for the fun video and informative descriptions! Love it!

Leena Kar

5y↑5

Cool
My grandma makes cookies all the time and I didn't even know there's so much science into it!! Thank you TedEd

Gerardo Ixehuatl

8y↑4

Love the complex science behind simple things

Chris Hui

2y↑2

One of my fave episodes God bless and thank you!

Quoc Viet Ngo

2y↑1

I've always liked that last punchline at the end of each Ted video, it brilliantly sums up the whole video in a very humorous and interesting way

audrey wang

9y↑3

Love it! Helped a LOTTTT for my science project! :)

Xuan Nguyen

2y↑4

TEd-Ed never fails my expectation for scientific animations.

Ewe

5y↑172

I love the intro! "It's color darkens- ominously." "Then, the kitchen timer dings. Your cookie is ready." I was like: did I press the pluto video?

rihanna H

2y↑3

I literally just did a lab on chemical reactions in cookies and I hadn't thought of youtube as a source of info. Nice video.

Yuli S

8y↑3

Very interesting! However, they didn't mention what happens to flour :(

Ashley Zelinskie

10y↑10

This animation is amazing! Whoever did the visuals for this needs a raise. and a hug. and a lollypop.

isaac garcia

"Bakers are mad scientists".
Ciertamente no está lejos de la realidad.

Desde que tengo uso de razón me ha interesado la química y también la cocina; siempre estoy experimentando con nuevos sabores, texturas, ingredientes y técnicas. Así es como elaboro todas mis recetas.

Hoy en día soy panadero y pastelero, tengo 25 años de edad y 17 años de experiencia en la elaboración de alimentos variados. Y no es por presumir, pero entre muchas otras cosas, sé destilar alcohol y aceites esenciales de las frutas, fabricar vinagre, helados y confites, envasar conservas y mermeladas, realizar emulsiones, espumas, coagulaciones, fermentos y reducciones, germinar semillas y preparar botanas... Me siento muy orgulloso de decir que soy autodidacta.

Wendee Hsu

4y↑1

Thanks for the detailed information and nice animation! Highly appreciated~ These are super helpful~~ Wish to know more about other foods as well :))

Cindy Cheng

4y↑3

I love cookies and I love science! I take this way too seriously, but actually I don't bake :3

Chentzu Liu

8y↑3

what a nice video!
hope you do more :)

Simon Berryman

10y↑1

Love it! Very nicely done indeed. Just one thought re the °F/°C debate — why not make two versions of the same video? Just like doing one in another language but a whole lot easier, and by doing so expanding the 'viewership' to millions more...

MarioFanGamer

8y↑1

Or put Celcius and Farhenheit together, that work too.

Lomme Deleu

Regarding egg proteins, 62 °C to start to 'solidify' is very optimistic in a recipe with high sugar concentrations. 62 °C is for pure egg. I would say 70-75 °C will be more relevant as a starting point, probably 85-90 °C for decent binding.

nikosyv

10y↑16

AMAZINGLY AWESOME!!! I need to learn more about foodchemistry

Gaming, music and jokes! and a bit of cooking

3y↑1

😍

THEE_ RARITY

4y↑7

As a pre-med.. nutrition science major, this video made my night 💛

DiamondGold&Silver

3y↑1

I adore the beginning of the video where you somehow make the process of baking cookies sound interesting

Emily Topa

2y↑1

I was pre-screening this video to show to my high school cooking classes. It is great until it says not to use a timer.

Michele Hays

10y

One chemical reaction that's critical to cookies that often is overlooked: melting sugar. Try making cookies without sugar and you'll see why it is important. I think it has to do with sugar's crystalline structure, but I sure wish a chemist would explain how the structure of a cookie changes depending on its sugar content, how different types of sugars affect cookies and why. Next video?

Aditi Kakkad

4y↑1

This is a very interesting video, I love it. Thanks TED

BeesinRed

2y↑1

Cool! My teacher showed us this before we baked our cookies

OldThingsAreNewARI

5y↑1

Very informational! Thank you!

Here There

I always say, “I’m a great cook, but can’t bake for my life!” 😘

Vinci Keeper

7y↑10

THANK YOU SO MUCH !..MY TWO FAVOURITE THINGS IN THE WORLD ARE ART/CREATIVITY AND SCIENCE IN THIS VIDEO !

Jo A

4y↑1

Really appreciate the writing in this.

Limbo Kid The Dank

this may sound weird, but the truth is that cooking is both an art form and a science if you think about it

marianna rojas

4y↑4

Thank you for doing this, I love all of your videos ❤

Kathy B.

10y↑1

Omg. I'm going to be baking some chocolate chip cookie today, lol.
Now I'll never look at them the same way...
Very interesting video.

bellaluna2

10y↑1

This is AWESOME! I'm in the middle of baking for a Bake Sale, and this was delightful viewing during my break. Is there a video to explain the mysterious NIrvana of eating Milk & Cookies? ;D

Yumeko

4y↑4

These videos really motivate me to study hard on my AP Bio LMAO It's actually interesting for me since I love baking

Bela Anĝelo

7y↑4

This is the very first time I actually feel like I'm going to be a great baker 😆😆😆 Arigato 🌼

Catherine Haslag

This was fascinating and beautiful to watch. You have some serious sewing skills. Thanks for sharing.

amrutha bibiana. d

4y↑2

what a beautiful and informative video this is :)

flamingoo395

I need more videos like this!

Respectable AF

2y↑1

I love Ted Ed, but for those of us outside of the US could you perhaps add information in celcius also?

Mister Grandpa's Bakery

For the last 40 years I have told amateur bakers that cooking is an art and baking is a science. This video vindictes my thoughts.

Muhammad Fathony Alfikri

4y↑3

One of the reason that makes me happy to apply to my major in college (Food Science)

Cynthia Chen

For those who want to know the temperature in Celsius in this video, you may switch the subtitles to Chinese(Taiwan). You can see the celsius while you are listening in English.

HisRoyalCarlness

10y↑6

I've eaten tons of cookie dough, all my life, many times a year. Still haven't gotten salmonella, and neither has anyone else in my immediate or extended family on my mother's side, where eating raw cookie dough is tradition.

Porko Amy

2y↑1

Did you sterilise the dough?

𝐩𝐞𝐧𝐠𝐮𝐢𝐧.

7y↑1

I love cookie dough. It's delicious

Roger Hinman

7y↑1

Same here. But you gotta keep the lawyers happy.

HisRoyalCarlness

10y

@MDkid1 ...

MDkid1

10y

Better watch it, you might just get it now!

Yasemin

4y↑1

Bu videoları izledikçe kültürleniyorum💛 thank you soo much ted-ed family🌝

TakanashiYuuji

10y↑13

Would have been nice to see the Celsius conversion on screen, if only to show that TED acknowledges a world wide audience.

Alexander Borsi

10y↑78

And all this time I thought cookie monster was just an addict... Clearly, he was addicted to science!

Quyên Trần

7y↑2

Could you please explain more on how "water escape when butter starts to melt". Where is the water from, is it from inside the butter?
Thank you

Mattie_makes

2y↑1

Please use a timer when baking cookies. You can always add more time, but you can not un-burn forgotten cookies!! They only take 8-10 minutes.

lauren c

7y↑2

I know that everyone is getting all worked up about how they didn't use Celsius, but can I just say that I love this flat color animation?

Kesia G. Oliveira

I searched for "why my cookies don't spread" and this video appeared, but I still don't know why my cookies don't spread.

By the way, at the end of the video it says when the cookies starts to smell sweet, they are ready, but the first time I made cookies, I took them out of the oven and they were raw inside, maybe this happens because it doesn't spread too?

Hyemoon Jung

10y

Oh I love the way to explain this scientific information which is hard to understand, with very cute images. That made me more interested in baking :)

Reb K.

LOVED IT!!!!

Vichet Kim

10y↑1

I love science in every way

Liasuu uwu

4y↑1

They need to teach this in school 😂

Josh Werner

9y↑677

I'm sorry, but raw dough is worth the risk! ;)

gets salmonella poisoning, dies

Kuromi’sFanGirl

Pillsbury cookie dough that can be eaten raw: Hello there.

Roini Roinishvili

3y↑1

yup

[Inactive Channel]

3y↑1

damn

naomii yt24

4y↑1

I learned about that my freshemen year cuz my hs is differnt it has cooking classes my chef. Was like do not eat raw batter or dough eggs have salmonella ..kids my class stay eating raw dough or battee🤧

11 More Replies...

kaitlynbyi

10y

My mother hates caramelized cookies so youre right about the northeastener part except for me I like crunchy cookies as long as theyre a bit doughy in the middle.

kaitlynbyi

10y

My mother hates caramelized cookies so youre right about the northeastener part except for me I like crunchy cookies as long as theyre a bit doughy in the middle.

Vindana Skype

I'm doing a presentation based on biscuit. Highly useful video. Thanx!

Caveman Steve

10y

Household ovens can't keep their temperatures constant and instead use a sinusoidal oscillation where the average is the temperature you set. So when you set it to 350 F, you can rest assured that you'll be reaching the necessary 356 F on the "up" cycle.

Nicoder

But it wouldn't fluctuate THAT much, right?

Shirley Goldrei

7y↑1

I Love this lesson!! But like almost everyone else who commented I would love it more in Celsius. Please.

Leslie B.

8y↑2

As a #Masterbaker, I approve of this message.

Sean Genesis

8y↑1

.... Was this supposed to be a pun

Neha Sara

6y↑20

The "puns" at the end of almost every TED-Ed video are what give life to my empty soul

louis tavu

this kind of explaination sounds really interesting and fun =))

do anh minh

4y↑4

thank you this helped me write my homework essay "tell me about a chemical reaction that happens of your daily object or tasks in 1000 words"

No Name

Всегда мучил вопрос: что же происходит внутри печенья

Теперь я получил ответ🦵🏼

Crystal Lin

You know, if we said the real names of a bunch of stuff (ex. baking soda), it wouldn't seem so complicated, unless the word has more than 10 letters

Jrnn

10y

Simple explanation. I have to watch again with my little sis.

Kaizen

¿Qué importancia tiene la reacción de Maillard en la elaboración de galletas?

Obscure Violette

9y↑2

Please make more videos of food chemistry

Jessica Jayes

Practical chemistry at it's most delicious!

Mohammed Asadi

3y↑1

Science is more fun and interesting than magic, if there is something as such

bisu thaguna

the major reason behind the dough expansion during baking is due to the leavening agent and gluten network development

Lars Asplund

to comput from F to C silply: Deduct 32, then multiply by 5, then divide by 9

Mr Plantman

8y↑1K

C is for cookie and also for Celsius, which you apparently haven't heard of.

ً

2y↑1

@lazy Perfectionist I know I'm replying to you 5 years later but WHY should we have to convert and not you? Obv, it's easy to say that when everything has been handed to you, but for people that aren't americans, it just sucks when a video says "450 Fahrenheit" and you're just like "what"

lazy Perfectionist

@Sofia Lima ...I use celcius all the time, what

Sofia Lima

@Miranda & Genevieve Hunt so do americans

Sofia Lima

@lazy Perfectionist most of the world use's celsius, you're the ones that have to adapt

17 More Replies...

Usman Anwer

10y

After watching this video, will try cooking cookies tomorrow. I love science

Sidra Zubair

4y↑19

20 seconds into the video: When i clicked this video i didn’t expect the opening of a horror movie

30 seconds in: .....Dude you know how to make cookies scary

João Pedro Gasparini Signoretti

10y↑1

Great video, just one thing: nobody outside the USA uses the farenheit system, you could at least show it in celsius degrees, I would be more entertained

Анна

Всегда ем сырое тесто, когда что-то готовлю. Пока жива:D ну а как его не попробовать, когда оно такое вкусненькое? А венчики кто будет облизывать? Иначе никак