5 ms·
NileRed has a humorous YouTube video where he bakes cookies using only NIST reference ingredients. It costs something like $2000 to bake a single cookie and has
by i_v 2y ago
NileRed has a humorous YouTube video where he bakes cookies using only NIST reference ingredients. It costs something like $2000 to bake a single cookie and has all the flavor of cardboard.
- ZYbCRq22HbJ2y7 2y agoNileBlue* https://www.youtube.com/watch?v=crjxpZHv7Hk https://www.youtube.com/watch?v=crjxpZHv7Hk
- skyyler 2y agoNileBlue is his second channel. I don't think it's incorrect to call him by his main channel's name.
- ZYbCRq22HbJ2y7 2y agoSure, was just correcting the channel name in case anyone was looking for the video. I wasn't attempting to be a pendant.
- bagels 2y agoNileGreen* https://www.youtube.com/watch?v=tAU0FX1d044 https://www.youtube.com/watch?v=tAU0FX1d044
- deleted 2y ago[deleted]
- markild 2y agoI really love the channel, but I can't help to feel that he was held back by his, ehm, limited knowledge of cooking.
- calmbonsai 2y agoPerhaps he was simply "playing it up" for the camera, but I thought it was hilarious how worried he was about his cookie cracking.
- hatthew 2y agoYeah, I would have liked to see a "control cookie" with normal ingredients. I suspect it wouldn't have been much better.
- TheRealPomax 2y agoUnfortunately he had no idea how to bake, let alone bake cookies, and his recipe made no sense at all. It was kind of a waste of money.
- sumtechguy 2y agoYeah his recipe was very odd. That sort of cooking is very fiddly. I rubbished a whole batch of cookies a few weeks ago just by cooking them ~2 mins too long. Sweats seem to be very exacting one what you need to do to make them come out correctly. Other kinds of cooking you can +/- a lot of things and still get something good. Sweats on the other hand. You better get it 'just right'.
- nkrisc 2y agoCooking is art, baking is science.
- vel0city 2y agoCan confirm. Baking by mass, cooking by eyeballing amounts into the pan and constant tasting. About the only time my cooking is science is candy. Every degree matters, percentage matters so much, etc. A few degrees means crystals are radically different.
- p1necone 2y agoImo both cooking and baking are "science" until you have the requisite experience to mess around, then they both become art. You can absolutely guess your way into a great cake recipe based on feel. I think the two important differences are that the results of bad cooking tend to be slightly more edible than the results of bad baking, so many people don't even realize they can't cook. And many more people are forced into cooking via necessity, so the average skill level is higher.
- bena 2y agoHaving a temperature preference for steak is just that, preference. Saltiness is a preference. As is most things in cooking. Raw dough is always raw dough. You can't fake rising, etc. Not to mention, if you watch cooking/baking shows, you'll see just how much overlap there really is. Some challenges in Masterchef involves baked goods, cakes, macaroons, etc. Some challenges in the Great British Baking Show involves cooking things. Either to make savory pies or to make compotes or jams, etc.
- buildsjets 2y agoIf you are baking cookies using standard reference ingredients, you had best be using a standard reference recipe. https://www.dla.mil/Portals/104/Documents/TroopSupport/Subsistence/Rations/cids/20295D.pdf https://www.dla.mil/Portals/104/Documents/TroopSupport/Subsi... If you please, I request Type III, Style D, shape (d). Low-fat sugar cookies in patriotic shapes, including but not limited to Uncle Sam, Bald Eagle, Torch of Liberty, Letters "USA", American Flag, Statue of Liberty, etc.
- emchammer 2y agoI'll settle for an ANSI standard pizza and an ISO standard cup of tea.
- UncleMeat 2y agoHe makes a big deal of the cookie being pure, like the ingredients he is using are superior to ordinary ingredients. But they aren't. They are reference ingredients, merely intended to be precise rather than pure. You can buy human waste from NIST too. The reference flour is like a decade old. Not exactly optimal for actual baking.