When Does Pure Water Get Thick?
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Published 2023-12-12
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All Comments (21)
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I like how the fire just calmly spread across your entire table like no big deal.
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I am not a native English speaker and every video is a chance to learn something new about. Today I've learned that thin/thick are not only about "wideness/narrowness" but also about viscosity. Thanks YouTube))
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My father had a stroke and ultimately ended up also suffering dysphagia. He REALLY hated thickened water. He always begged me to go get him regular water. I didn't want him to choke, though. So I never got him any regular water. He was too much into dementia to realize I was helping him. Sorry, Dad. Didn't mean to make you hate me for that. R.I.P.
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Interestingly, one of the reasons whale oil was so valuable as a lubricant as late as the 1970s, was because it wouldn’t change viscosity much, even at extremely high and low temperatures. That made it consistent, which was important for machine and vehicle oils.
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"This is nothing but water." and proceeds to add a thickening agent.
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I think the issue most people are having would be the texture.... Most people don't think about how important texture can be to flavor.
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The water sounds remind me how absolutely fascinating the universe can be. Something like temperature changing the sounds and how recognizable that sound is, is just awesome.
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I loved the content in this video. I love being aware of why things do what they do, especially when they're everyday occurrences that we usually take for granted like the hot water sound versus the cold water. Thanks for making these really interesting videos mate.
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7:42 I loved how casually he said "And my table is on fire ..."
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7:33 "Aaaaand my table's on fire." How could you be this calm with such a huge flame all over your table?!?
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Thanks for addressing the differences between cold and hot water. Especially if you're pouring water at near-boiling, there's a very noticeable difference in how it pours compared to cold or room-temperature water. I've never dug into finding out why, but you answered that question right here!
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0:06 "It's actually just water" Proceeds to tell us about the added ingredient, DysphagiAide powder 💀
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Kamikoto uses 420 stainless steel the most absolutely cheapest stainless steel you can still call "knife steel" also the single bevel side sharpening is half the price of double concentric bevels. You're literally better off going to Walmart and getting an Ozark trail kitchen set, it's the same or better steel, it's beveled on both sides and the entire set will be way cheaper than 1 of those kamikoto knives.
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Please do 5 minutes of research on the steel that is used in Kamikoto knives. It's the same stuff used in cheap dollar store knives that can't hold an edge.
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For anyone who is interested, the product he is using is called “clear Dysphagi-aide thickener”, it’s made of Maltodextrin, Xanthan Gum, Erythritol (2%). I’m surprised he didn’t mention this or how it actually works…
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If you overfill a small dish with reverse osmosis water, you get a brilliant surface tension that holds even as you overfill the dish by 4/5mms. Looks amazing from the side and might make a good video. Thanks for all your content 👍
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“This thick water tastes just like water, but thicker.”
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I never noticed the acoustic difference of pouring hot/cold water, but I could immediately tell which is which in your recordings. Learned something today, thank you!
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Fascinating! I remember when a friend showed me another thickener which if I remember was called cellulose gel. A tiny bit of this added to any sort of instant drink like Cool Aid or Crystal Light would make it feel so much more satisfying to drink. The flavor was the same but it "felt" very pleasing to drink it.
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You always bring the interesting questions with real life practical ways to see it. Great stuff my man!
