Are cooking videos making us better cooks?

[Velar Fricative]

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Are these videos still teaching us how to cook? It depends on your perspective.



The pressure to assemble a picture-perfect dinner is certainly less intense on TikTok than on, say, the Food Network. But the quality of a recipe doesn’t matter as much on TikTok.



“People now want to buy into the human behind the camera rather than just the recipe,” said Ahmad Alzahabi, who runs the TikTok account @thegoldenbalance.



But TikTok’s algorithm doesn’t reward originality, diversity or complexity. The thing that trending recipes — like Baked By Melissa’s green goddess salad dressing, or cottage cheese ice cream, or butter boards — have in common is that they’re “low-cost and easy to execute,” said Ms. Liu, the social media research scientist.



That’s the catch of going viral: The lowest common denominator will always prevail at the expense of innovation and individuality.

I'm seeing so many Reels of delicious baked goods on my FB newsfeed nowadays, FYI. I do not use TikTok. But I laughed at the rage-inducing video section because I do find myself horrified by some of the most viral cooking videos like that bacon velveeta pie video that made me want to barf.

Anyway, just like I'm feeling with streaming options and the glut of things to watch that make me feel overwhelmed and just force me to stick to my tried-and-true comfort shows that I've watched a million times already (and sports), I feel the same about recipes as someone who's finally learning and enjoying cooking at age 41. There are sooooooo many and I just want one person like an Emeril to tell me how to make shit and what's good now that I'm finally paying attention. I feel like democraticization of activities that used to be gatekept is a good thing overall, but man it's overwhelming and there's so much lousy shit that gets included in there. 

[Velar Fricative]

Also it's so interesting that cottage cheese is having a moment because I distinctly remember my aunt and grandma obsessing over it in the 80s. And every NYC area diner even today kept it on the menu as part of its "diet menu" lol. We always joke that every diner diet menu must have cottage cheese on it (and jello).

[pixy0stix]

Bruh. That article was a visual masterpiece, regardless of content. LOL!

As for the actual meat of the article... meh. Cooking videos are cooking videos. I used to spend hours watching PBS cooking shows because PBS was one of 3 channels that came in clearly when I was a kid. The short form videos for tiktok, the medium length videos for youtube, etc. are all about the same. Cooking blogs also fall into this category. Pioneer Woman was just taking a bunch of church potluck recipes and commercializing them. Aka, nothing is new under the sun.

Except for the fetish/rage food videos - which fall into the category of people doing dumb shit to do dumb shit videos.

[Velar Fricative]

Aug 16, 2023 9:32:49 GMT -5 pixy0stix said:

Bruh. That article was a visual masterpiece, regardless of content. LOL!

As for the actual meat of the article... meh. Cooking videos are cooking videos. I used to spend hours watching PBS cooking shows because PBS was one of 3 channels that came in clearly when I was a kid. The short form videos for tiktok, the medium length videos for youtube, etc. are all about the same. Cooking blogs also fall into this category. Pioneer Woman was just taking a bunch of church potluck recipes and commercializing them. Aka, nothing is new under the sun.

Except for the fetish/rage food videos - which fall into the category of people doing dumb shit to do dumb shit videos.

That was a big reason I decided to share too lol. Not much substance in the text itself but so fun to watch. And I love talking about food and cooking now.

[Velar Fricative]

Basically I'm just finding myself questioning every single day when a cooking video pops up..."Who are you and why do I have to cook/bake your shit when it seems like thousands of other people have the same snazzy videos with the same end product?" Like, I need someone trustworthy to tell me why so-and-so is the best at doing overnight oats and to follow their videos.

[kadams767]

I don't know if I am just an old now or if the algorithms just show me bad stuff, but the videos that pop up most on my feeds do not really interest me. Part of it is that a lot of the food doesn't look appetizing to me, but the other part is that I don't trust that it will be any good. Almost every viral recipe I've tried has been just OK at best, same with a lot of popular food vloggers. Certain ones look SO GOOD but the food is just pretty and not really flavorful. And then others look so unappetizing, I don't even understand what's going on there.

[rubytue]

I guess I’ve had a soft spot for cottage cheese since the 80s. I grew up using it in place of ricotta in lasagna. I know, I’m going to hell. But, my HS go to turn to cook dinner was fridge pie crusts, cottage cheese, eggs, and green box parmesan as one layer, Raghu pasta sauce, ground beef, and spinach as the next layer, and a pie crust on top. BAM! Lasagna pie.

Also, I want some cottage cheese for lunch now.

[wawa]

Aug 16, 2023 10:09:10 GMT -5 kadams767 said:

I don't know if I am just an old now or if the algorithms just show me bad stuff, but the videos that pop up most on my feeds do not really interest me. Part of it is that a lot of the food doesn't look appetizing to me, but the other part is that I don't trust that it will be any good. Almost every viral recipe I've tried has been just OK at best, same with a lot of popular food vloggers. Certain ones look SO GOOD but the food is just pretty and not really flavorful. And then others look so unappetizing, I don't even understand what's going on there.

The algorithm is a mystery. I'm curious if we really see different things, or if I just consume food content differently. I almost never make things from actual recipes, so 98% of the time I'm just watching videos for pairing/technique ideas or to drool on and it's fun.

Like I keep seeing videos with zucchinis where you slice them in half, score them, salt them, wipe them down after they've wept a bit, and then kinda sear them like steaks and then carry on from there. So I tried it on sunday with my wild overabudance of summer squash and after searing them I sliced them up (so in half moons) and tossed with garlic, chopped sunsdried tomatoes, lemon juice, olive oil, fresh basil and parm for a sorta warm squash salad.

it's good! not the best thing I've ever made - but something different and therefor very welcome because omg, so much fucking squash. I love tiktok for that kind of thing and it does have me cooking things I wouldnt otherwise make.

I particularly enjoy series like "Dumplings around the World" or "best potatoes in every country" from people who make pretty videos. Made fondant potatoes for the first time because of one of those.

[Michelle]

The only cooking videos i watch lately are the commentary videos done by @tanaradoublechocolate

She is hilarious.

[atexan]

Aug 16, 2023 12:11:41 GMT -5 Michelle said:

The only cooking videos i watch lately are the commentary videos done by @tanaradoublechocolate

She is hilarious.

EVERYBODY'S SO CREATIVE!!!!

[zelda25]

Aug 16, 2023 9:24:42 GMT -5 Velar Fricative said:

Also it's so interesting that cottage cheese is having a moment because I distinctly remember my aunt and grandma obsessing over it in the 80s. And every NYC area diner even today kept it on the menu as part of its "diet menu" lol. We always joke that every diner diet menu must have cottage cheese on it (and jello).

Look, full-fat cottage cheese has more protein and less fat than greek yogurt--and it doesn't taste like ass that's been rotting in the sun for two days. I'm not putting it in lasagna, because I'm not a barbarian, but for a quick dose of protein? I'm in. LOL. 

[simpsongal]

wawa, cooks illustrated has a ratatouille recipe like that, where you salt the veggies and let them sit for an hour plus - they brown and concentrate the flavor.

I love picking up hacks and tidbits. One of my favorites is coating a steak in baking powder just before cooking and freezing it like 10 minutes to help the surface moisture evaporate so a crust forms when you sear.

And I love cottage cheese. It's creamy, I mix it with riccota for lasagna. And it makes a tasty blintz filling (sweetened).

That feta pasta bake thing that took the internet by storm led to my daily breakfast of chick peas w/sumac and tomatoes. I feel like half of what I eat wasn't in my diet growing up....I wonder what I'll be eating in 20 years.

[StrawberryBlondie]

Aug 16, 2023 14:29:06 GMT -5 simpsongal said:

wawa, cooks illustrated has a ratatouille recipe like that, where you salt the veggies and let them sit for an hour plus - they brown and concentrate the flavor.

I love picking up hacks and tidbits. One of my favorites is coating a steak in baking powder just before cooking and freezing it like 10 minutes to help the surface moisture evaporate so a crust forms when you sear.

And I love cottage cheese. It's creamy, I mix it with riccota for lasagna. And it makes a tasty blintz filling (sweetened).

That feta pasta bake thing that took the internet by storm led to my daily breakfast of chick peas w/sumac and tomatoes. I feel like half of what I eat wasn't in my diet growing up....I wonder what I'll be eating in 20 years.

Tell me more about this steak thing.

[simpsongal]

StrawberryBlondie, here's a reddit on it too, apparently it helps w/the malliard reaction that aids in browning https://www.reddit.com/r/sousvide/comments/5ufe6j/protip_a_sprinkle_of_baking_soda_on_your_steaks/

So I let my steaks come close to room temp, 10 minutes before I put them in a hot iron skillet I coat w/baking powder and stick them in the freezer. When they go in the hot pan, they get a beautiful crunchy sear. Be sure to let them rest under a foil tent w/butter on top.

You don't taste the baking powder. I mentioned this technique to a chef cooking for a friend's party once and he was impressed that I had heard about it.

[wawa]

Aug 16, 2023 14:35:08 GMT -5 simpsongal said:

StrawberryBlondie , here's a reddit on it too, apparently it helps w/the malliard reaction that aids in browning https://www.reddit.com/r/sousvide/comments/5ufe6j/protip_a_sprinkle_of_baking_soda_on_your_steaks/

So I let my steaks come close to room temp, 10 minutes before I put them in a hot iron skillet I coat w/baking powder and stick them in the freezer. When they go in the hot pan, they get a beautiful crunchy sear. Be sure to let them rest under a foil tent w/butter on top.

You don't taste the baking powder. I mentioned this technique to a chef cooking for a friend's party once and he was impressed that I had heard about it.

ohh, that's an interesting one. 

we've been doing the annual Anniversary and Birthday steaks (we really never buy steak...it's a once a year thing) with a reverse sear these days, which ALSO results in a pretty dramatically amazing crust because the outside of the steak is nice and dried (but not like...DRY dry.  just not wet at all.)  which I think we also got from some random videos.  LOL

You cook the salt and peppered steak on a rack at super low temp, like 200, which is the lowest my oven will do, for as long as it takes to hit about 110 (which is a while for a fat steak) and then sear it off in a screamingly hot cast iron pan.  It's close to the result you get with a souvide in terms of edge to edge perfect doneness if you like a rare or med rare steak, but it sears like a dream because you've driven off all the extra surface moisture.

[StrawberryBlondie]

Aug 16, 2023 14:35:08 GMT -5 simpsongal said:

StrawberryBlondie, here's a reddit on it too, apparently it helps w/the malliard reaction that aids in browning https://www.reddit.com/r/sousvide/comments/5ufe6j/protip_a_sprinkle_of_baking_soda_on_your_steaks/

So I let my steaks come close to room temp, 10 minutes before I put them in a hot iron skillet I coat w/baking powder and stick them in the freezer. When they go in the hot pan, they get a beautiful crunchy sear. Be sure to let them rest under a foil tent w/butter on top.

You don't taste the baking powder. I mentioned this technique to a chef cooking for a friend's party once and he was impressed that I had heard about it.

I'm totally going to try this next time I make a steak.

[tacokick]

I don’t see the recipes they mention in my for you page at all and I get a ton of food content. I get nothing but breads, dumplings, fancy cookies, noodles, cooking around the globe challenges and other more complicated dishes. Nothing faddish or diet oriented and what I see is actually helpful!

[sent]

Aug 16, 2023 11:05:01 GMT -5 wawa said:

Made fondant potatoes for the first time because of one of those.

I made fondant potatoes because of YouTube. Food Wishes on YouTube. I like watching his videos and have made some of them. A nice variety of recipes.

[wawa]

I did recently buy some cottage cheese. I used to love it when I was a kid and I haven't had in ages. It's still delicious. I haven't made anything out of it, I just ate it with a blop of apple butter on top just like I did 20 years ago.
The whole turn it into dips thing though is very intriguing. I do love a creamy dip that isn't super heavy.

[nsl]

All I can add is that America's Test Kitchen is both my go-to for good recipes with explanations about how/why they work, and also a comfort watch I go back to over and over again.

Also, baking soda is an amazing meat tenderizer that works on pork, chicken, and beef, and while I still don't fully understand the chemistry (no matter how many times Julia Collin Davison explains it to me), it's earned me more compliments on my entrees than literally anything else.

[basilosaurus]

There are some I trust like atk and Mark bittman, and most I don't.

I do know I did become better because atk on Saturday morning. And Ellie Krieger back in the day.

But now as a fully formed adult, most of these videos disgust me. They will make me worse. I'm not inspired by them. So maybe they're talking about 20yo now vs 20yo me? But I had joy of coming to keep me company. Idk

[jane6672]

I’ve always liked cottage cheese. The only kind I eat currently is Friendship 2% - all the other brands or percentages are not quite right in taste or texture to me.

Sometimes plain, sometimes with crushed pineapple.

And yet. Not really into the idea of it in dips. All the little curds feel wrong when I’m accustomed to a uniformly creamy dairy ingredient.

[AAM2012]

I’m not sure why…but I read this topic as better cookies vs cooks :-)

[mrsukyankee]

I follow a few people on Youtube due to recipes/food/food related content: America's Test Kitchen, Yeung Man Cooking (fabulous Asian recipes), Aaron & Clare (Korean food recipes), Spice Eats (for Indian food - they also have a veggie channel) and Beryl Shereshewsky (invited viewers to share recipes from around the world, makes them and tries them out - plus she's adorable).

[notsopicky]

What the hell was that last thing? What did I just watch? The ground beef wasn't cooked all the way the middle. GROSS.

I will say I love the Tasty videos. I watch a lot of FN, but most of it is competition shows. I do learn a lot about food and cooking from both sources. I'm not the best cook by any stretch, but I like practicing new techniques/ways of cooking.

[DefenseAgainstTheDarkArts22]

America's Test Kitchen has already mentioned but I'll also add Good Eats with Alton Brown. They both explain the science behind it and that always helps me find the tips when I'm in the middle of something.

[litebright]

Aug 16, 2023 19:43:01 GMT -5 nsl said:

All I can add is that America's Test Kitchen is both my go-to for good recipes with explanations about how/why they work, and also a comfort watch I go back to over and over again.

Also, baking soda is an amazing meat tenderizer that works on pork, chicken, and beef, and while I still don't fully understand the chemistry (no matter how many times Julia Collin Davison explains it to me), it's earned me more compliments on my entrees than literally anything else.

This, except I don't watch their videos. I am strictly a text person. 

This story & thread are making me feel like an outlier. I really don't like video as a medium in general. I will watch a few reels of cute animals or exercise content when they pop up on my FB feed, and but I don't get a lot of pleasure out of them and when it comes to actual information I find social media videos more frustrating than anything -- they move fast and jump around/don't necessarily have a clear progression, they automatically repeat in a way where you may not realize they've started over and you're not getting anything new, any text in the video is sometimes difficult to read because it can end up covered by other parts of the UI or the comment-text, and a lot of times they ask you to read the comment for the actual content anyway and the video is useless or too short for the information they wanted to convey and it's only posted to get you to read the comment.  

The visuals in that NYT story were fun but made me LESS inclined to want TikTok and more skeptical of most of the content, lol. I cook and bake a LOT and I enjoy it, but a screen of a dozen moving videos is completely overwhelming to me and for some reason all that whirling cottage cheese gave me the queasies. 

[mrsukyankee]

litebright, I like to watch the video as I'm a learner by watching and hearing, and then when doing the recipe myself, I use the written word.

[wawa]

Aug 17, 2023 9:35:05 GMT -5 mrsukyankee said:

litebright , I like to watch the video as I'm a learner by watching and hearing, and then when doing the recipe myself, I use the written word.

same.  I watch videos for inspiration and ideas, but when I actually want to follow a recipe I find it written by a source I trust. (and then ignore half of it anyway.  Unless I'm baking.  Usually.)

[notreal]

Aug 17, 2023 4:36:49 GMT -5 notsopicky said:

What the hell was that last thing? What did I just watch? The ground beef wasn't cooked all the way the middle. GROSS.

I will say I love the Tasty videos. I watch a lot of FN, but most of it is competition shows. I do learn a lot about food and cooking from both sources. I'm not the best cook by any stretch, but I like practicing new techniques/ways of cooking.

That"creator" is part of a group of people who specifically make terrible videos to troll people because hate engagement is still engagement and increases their views.