It's hard to see the amylopectin at 360
sulljoh1 1 month ago
I wonder why he called the saucier a pot instead of a pan? He said in another episode a pan has one long handle and a pot has two looped handes.
boblabon 2 years ago
jasmine ftw! also japanese milk rice...
krayzgerman 2 years ago
Good explanation =]
mandy00198 3 years ago
not a good tipper is he :P
sweetjoey2 3 years ago
As a biology major, I'm still seriously excited whenever I get to learn the in-depth, scientific explanation for stuff I learn on Good Eats. I always come back. (We're getting to amylose and amylopectin!)
AnruiK 4 years ago 14
He makes kheer in a different epp. Thanks for posting!
SassyBird89 4 years ago
whats kheer
carmanshuey 2 years ago
he should have made kheer.
pusmaster 4 years ago
It's hard to see the amylopectin at 360
sulljoh1 1 month ago
I wonder why he called the saucier a pot instead of a pan? He said in another episode a pan has one long handle and a pot has two looped handes.
boblabon 2 years ago
jasmine ftw! also japanese milk rice...
krayzgerman 2 years ago
Good explanation =]
mandy00198 3 years ago
not a good tipper is he :P
sweetjoey2 3 years ago
As a biology major, I'm still seriously excited whenever I get to learn the in-depth, scientific explanation for stuff I learn on Good Eats. I always come back. (We're getting to amylose and amylopectin!)
AnruiK 4 years ago 14
He makes kheer in a different epp. Thanks for posting!
SassyBird89 4 years ago
whats kheer
carmanshuey 2 years ago
he should have made kheer.
pusmaster 4 years ago