[1 - 4] - Hey, fans. How ya doing?
[4 - 5] Thank you for all the lovely comments
[5 - 7] on the egg white video.
[7 - 9] I'm glad to see that you're happy that I'm back.
[9 - 11] I am so happy to be back!
[11 - 12] The season four
[12 - 14] is going packed with all kinds of fun science,
[14 - 17] and tips, and tricks, and gags,
[17 - 18] and just fun stuff like that.
[18 - 20] So I'm so excited that you were into it.
[20 - 22] We've got a lot of great comments just in general.
[22 - 24] There were some really good questions as well.
[24 - 25] So I wanted to go through,
[25 - 27] see if I can answer some of those,
[27 - 30] get some more conversation going around egg whites.
[31 - 34] So let's just start in and I'm just going to start scrolling,
[34 - 38] start right at the bottom. Oh, okay.
[38 - 41] This one says, just says, Dan's boring.
[41 - 45] Not really a question, even more of a comment.
[46 - 48] Anyway, let's just go ahead.
[49 - 51] So whoever does the camera work on these
[51 - 57] should find something else to do, it's terrible. Okay.
[57 - 60] I've been kind of doing my own camera work on these since,
[60 - 63] since we've been home, staying safe, staying home.
[65 - 67] So that's not the best feedback
[67 - 70] cause it's, I was doing camera work.
[70 - 72] Let's get to another one.
[72 - 73] There's gotta to be,
[73 - 74] there's so many good ones in here.
[74 - 77] I remember read, there's so many good ones.
[79 - 81] Sorry, No cats in the kitchen.
[82 - 88] No crispy egg whites for me. Okay, well,
[88 - 91] We're really into some good ones here.
[92 - 95] Dan, I missed you so much, ugly cries.
[97 - 98] I miss you too.
[99 - 103] Cat, plus basketball, plus stuffed animal equals foam. Got it.
[103 - 104] Okay. So this is getting across.
[104 - 105] Wonderful. All right.
[105 - 107] I think we've got some great stuff.
[107 - 108] And there were a few questions in here,
[108 - 110] Like you legitimately want a to answer those.
[111 - 115] The first one comes from Christopher Wilson and he says,
[115 - 119] is it possible/probable to whip egg whites by hand?
[119 - 120] So that pavlova recipe,
[120 - 124] after you are whipping by my hand over the heat,
[124 - 125] and then you put it in the stand mixer you are
[125 - 128] on high in that stand mixer for four minutes.
[128 - 131] So is it possible that you could do that yourself?
[131 - 134] Yeah, I think so.
[134 - 135] Would it be really, really hard?
[135 - 136] Yeah, it'd be super hard.
[136 - 139] I think your arm would give out long before you got there.
[139 - 142] Cause high on one of those machines is really, really fast.
[142 - 144] So yeah, slowly possible.
[144 - 145] I would start with whipped cream.
[145 - 146] Whipped cream is something that like,
[146 - 148] a lot of people do in a stand mixer.
[148 - 149] We often recommend that,
[149 - 152] but like you can easily do it in a bowl,
[152 - 154] by yourself and I don't know, workout.
[154 - 155] That's a good workout,
[155 - 159] to get to do all of your egg white whipping by hand.
[159 - 161] I think machines, whether it's a stand mixer,
[161 - 163] or even a hand mixer
[163 - 165] is a much better bet for, for egg white foams.
[166 - 170] That was a good question. (random noises)
[170 - 172] This is, this is just a comment.
[172 - 173] Keith Shelley says,
[173 - 174] somehow it makes me feel better
[174 - 177] that the inside of Dan's oven looks like mine.
[177 - 178] My oven is not clean inside,
[178 - 182] and it does a great job of baking and roasting.
[182 - 183] So I kind of stick with that.
[183 - 187] There's a self-clean function, but it uses a ton of energy,
[187 - 188] and it heats up the whole house,
[188 - 192] so I do a kind of just rarely. So yeah.
[192 - 196] I have a dirty oven. (random noises)
[196 - 198] What's up here.
[199 - 200] Here's a really good question.
[200 - 202] So all this egg white stuff we're talking about
[202 - 204] this comes from Yatri Trivedi.
[209 - 212] is asking, does any of this behavior change
[212 - 214] if we're using packaged egg whites?
[214 - 215] So I'm assuming that this is
[215 - 217] like liquid egg whites that you buy at the store.
[217 - 218] Those are pasteurized,
[218 - 220] and we've done a fair amount of testing with that.
[220 - 221] And we find that while,
[221 - 223] you can absolutely use them in omelets,
[223 - 226] frittatas, any kind of cooked application like that,
[226 - 228] they work great.
[228 - 230] And you can use them in some baking when their function
[230 - 232] in baking isn't to
[232 - 235] provide all of the leavening and all of the structure.
[235 - 236] So, you know, something like,
[236 - 240] a muffin or something that work, would work totally fine.
[240 - 242] When you get into cakes where,
[242 - 243] you know, you're whipping egg whites,
[243 - 246] and that foam is a big part of the aeration process
[246 - 248] and leavening process.
[248 - 249] You'll get a lot denser cakes.
[249 - 251] And when you move into something like a meringue,
[251 - 253] where is all the egg whites giving, you know,
[253 - 255] giving all of the structure work
[255 - 257] and all the leavening,
[257 - 258] you get some really dense results.
[258 - 260] So that's kind of the spectrum.
[260 - 262] If you are working with them
[262 - 263] and you're trying to do something
[263 - 263] like a cake and a meringue,
[263 - 266] we have found that beating for much longer,
[266 - 269] like, sometimes four times as long can get you there.
[269 - 272] But the pasteurization process,
[272 - 274] for those egg whites
[274 - 276] actually really limits their ability to foam,
[276 - 278] so you have to go a lot longer to get something
[278 - 280] that's not even quite as good, but it's closer.
[280 - 282] So, hope that helps.
[282 - 284] So we actually have a great one from Jax Tran,
[284 - 286] who says I've been waiting for this.
[286 - 288] I had a giant egg white block
[288 - 290] about two to four cups in my freezer,
[290 - 291] I can't portion it out,
[291 - 292] It's just sitting there,
[292 - 293] This is from the dark ages
[293 - 296] before I discovered ice cube trays
[296 - 297] which was actually a long time ago.
[297 - 298] That probably was the dark ages
[298 - 301] before we had ice cube trays, but I feel your pain.
[301 - 302] You've got this massive block
[302 - 304] and you don't know what to do with it.
[304 - 305] So I think first,
[305 - 309] most, most obvious thing is to just make one giant whiskey sour.
[309 - 314] Like get a 50, like a 50 gallon trash barrel,
[315 - 318] a clean one, and, and just shake it in that,
[318 - 319] you know get some friends
[319 - 320] and shake, shake, shake, shake, shake
[320 - 324] shake, shake, shake, shake, shake, shake, pour it out.
[324 - 327] And you know, have cocktails for a whole group.
[327 - 331] If that doesn't sound fun to you, which I totally get,
[331 - 332] I think you could pop it in your fridge,
[332 - 333] Let it thaw out,
[333 - 336] just enough that you can portion it into cubes
[336 - 337] and then refreeze.
[337 - 337] And I don't think
[337 - 339] that refreezing process would have a huge impact
[339 - 340] on the egg whites,
[340 - 342] especially using it for cocktails,
[342 - 344] you're not looking for like massive, perfect foaming.
[344 - 346] Just that nice, velvety texture.
[346 - 347] So maybe try that.
[347 - 349] Justin Su asked,
[349 - 352] Wait, how have you not aged since 2012?
[353 - 355] Which I have a clip of that in the video.
[355 - 358] And the answer is actually egg whites.
[358 - 360] Yeah. It's been only egg whites
[360 - 363] for me since 2012 until until present.
[363 - 366] So that's what I wanted to do this video is
[368 - 371] it's a new health graze, egg white only diet.
[371 - 372] No, I have no idea.
[372 - 374] And I don't, I don't do anything.
[375 - 377] I eat all of the stuff you see in the videos,
[377 - 379] and that's about it. All right.
[379 - 380] And the final comment,
[380 - 381] I think this is the most important one,
[381 - 383] is from Alex Davila,
[383 - 386] and he says you Miamo for president 2024.
[386 - 388] And I couldn't agree any more than that.
[388 - 390] Thank you all for watching this video,
[390 - 392] for watching all my stuff.
[392 - 394] Again, I'm really excited about this season.
[394 - 397] I want you to check it all out, share with friends,
[397 - 397] all that good stuff.
[397 - 399] And if you've got ideas for future episodes,
[399 - 401] please drop them in the comments.
[401 - 402] As you can tell, I read through them.
[402 - 404] And if you've got a great idea,
[404 - 407] I would love to make a episode out of it. All right.
[407 - 409] Take care, be safe, and I'll see you all soon.