Love Food Love Science - video 2 - conducting an experiment
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Love Food Love Science - video 2 - conducting an experiment
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YouTubeIFST
Welcome to my from-scratch kitchen @wendythefoodscientist Get ready for: 🧠 Mind-blowing cooking hacks that will transform how you use everyday ingredients 🔬 Creative experiments that turn simple pantry staples into something magical 🥢 Tofu techniques you never knew existed (my viral tofu videos have converted millions!) 🍖 Seitan so realistic it fools even devoted meat-lovers 🫙 Probiotic foods and fermented drinks for your healthiest gut 🍞 The softest, freshest bread you’ve ever tasted 🍰 B
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Welcome to my from-scratch kitchen @wendythefoodscientist Get ready for: 🧠 Mind-blowing cooking hacks that will transform how you use everyday ingredients 🔬 Creative experiments that turn simple pantry staples into something magical 🥢 Tofu techniques you never knew existed (my viral tofu videos have converted millions!) 🍖 Seitan so realistic it fools even devoted meat-lovers 🫙 Probiotic foods and fermented drinks for your healthiest gut 🍞 The softest, freshest bread you’ve ever tasted 🍰 B
8.3K views7 months ago
FacebookWendy the Food Scientist
13 Tasty Food Science Experiments! | Science Buddies Blog
13 Tasty Food Science Experiments! | Science Buddies Blog
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sciencebuddies.org
seitan secrets revealed by @wendythefoodscientist Want to improve texture and flavour of your homemade seitan? Watch my video and read my explanation below! It’s meaty, high in protein, and honestly… surprisingly easy to make at home. Seitan is made from vital wheat gluten: wheat flour with the starch removed. What’s left is over 75% protein, which makes it one of the most powerful whole-food meat alternatives you can make from scratch. As a food scientist, I’ve tested so many versions — and the
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seitan secrets revealed by @wendythefoodscientist Want to improve texture and flavour of your homemade seitan? Watch my video and read my explanation below! It’s meaty, high in protein, and honestly… surprisingly easy to make at home. Seitan is made from vital wheat gluten: wheat flour with the starch removed. What’s left is over 75% protein, which makes it one of the most powerful whole-food meat alternatives you can make from scratch. As a food scientist, I’ve tested so many versions — and the
27.4K views6 months ago
FacebookWendy the Food Scientist
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How to get crispy tofu without frying My tofu boiling method went viral — and so many of you asked: What’s next? Here it is 👇 Perfectly crispy tofu, full of flavour in every bite — no deep-frying needed. This is my go-to tofu prep, and it’s so easy I eat it almost every day: 1️⃣ Cut or tear tofu into chunks (more surface = more crisp!) 2️⃣ Boil in salted water 5 min to improve texture taste (check my other video for the science 💡) 3️⃣ Marinate 4️⃣ Coat in starch spray with oil 5️⃣ Air fry 200C
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How to get crispy tofu without frying My tofu boiling method went viral — and so many of you asked: What’s next? Here it is 👇 Perfectly crispy tofu, full of flavour in every bite — no deep-frying needed. This is my go-to tofu prep, and it’s so easy I eat it almost every day: 1️⃣ Cut or tear tofu into chunks (more surface = more crisp!) 2️⃣ Boil in salted water 5 min to improve texture taste (check my other video for the science 💡) 3️⃣ Marinate 4️⃣ Coat in starch spray with oil 5️⃣ Air fry 200C
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Welcome to my from-scratch kitchen @wendythefoodscientist As a food scientist, I’ve seen the food industry up close, and I realized something important: the most nourishing, flavorful, and exciting foods are the ones you make yourself. So I started cooking everything from scratch. And now I’m here to share not just the what, but the how and why. Because when you understand your ingredients, you unlock endless possibilities. Get ready for: 🧠 Mind-blowing cooking hacks that will transform how you
2.8K views7 months ago
FacebookWendy the Food Scientist
0:45
Welcome to my from scratch kitchen @wendythefoodscientist As a food scientist, I’ve seen the food industry up close. And I realized: the most nourishing, flavorful, and exciting foods… are the ones you make yourself. So I started cooking. From scratch. And now I’m here to share with you: not just the what, but the how and why. Because when you understand your ingredients, you unlock endless possibilities. ✨ What you’ll find on my page: — Tofu like you’ve never had before (My boiling tofu video r
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