[Script Info]
Title: 
[Events]
Format: Layer, Start, End, Style, Name, MarginL, MarginR, MarginV, Effect, Text
Dialogue: 0,0:00:07.04,0:00:10.68,Default,,0000,0000,0000,,In a time-lapse video,\Nit looks like a monster coming alive.
Dialogue: 0,0:00:10.71,0:00:13.60,Default,,0000,0000,0000,,For a moment, it sits there innocuously.
Dialogue: 0,0:00:13.62,0:00:16.17,Default,,0000,0000,0000,,Then, ripples move across its surface.
Dialogue: 0,0:00:16.20,0:00:19.56,Default,,0000,0000,0000,,It bulges outwards,\Nbursting with weird boils.
Dialogue: 0,0:00:19.59,0:00:21.20,Default,,0000,0000,0000,,It triples in volume.
Dialogue: 0,0:00:21.22,0:00:24.77,Default,,0000,0000,0000,,Its color darkens ominously,\Nand its surface hardens
Dialogue: 0,0:00:24.80,0:00:28.78,Default,,0000,0000,0000,,into an alien topography\Nof peaks and craters.
Dialogue: 0,0:00:28.80,0:00:30.74,Default,,0000,0000,0000,,Then, the kitchen timer dings.
Dialogue: 0,0:00:30.76,0:00:32.12,Default,,0000,0000,0000,,Your cookie is ready.
Dialogue: 0,0:00:32.14,0:00:33.90,Default,,0000,0000,0000,,What happened inside that oven?
Dialogue: 0,0:00:33.93,0:00:35.82,Default,,0000,0000,0000,,Don't let the apron deceive you!
Dialogue: 0,0:00:35.84,0:00:38.20,Default,,0000,0000,0000,,Bakers are mad scientists.
Dialogue: 0,0:00:38.23,0:00:40.04,Default,,0000,0000,0000,,When you slide the pan into the oven,
Dialogue: 0,0:00:40.06,0:00:42.59,Default,,0000,0000,0000,,you're setting off a series\Nof chemical reactions
Dialogue: 0,0:00:42.61,0:00:47.34,Default,,0000,0000,0000,,that transform one substance, dough,\Ninto another, cookies.
Dialogue: 0,0:00:47.37,0:00:50.29,Default,,0000,0000,0000,,When the dough reaches\N92 degrees Fahrenheit,
Dialogue: 0,0:00:50.31,0:00:51.77,Default,,0000,0000,0000,,the butter inside melts,
Dialogue: 0,0:00:51.79,0:00:54.02,Default,,0000,0000,0000,,causing the dough to start spreading out.
Dialogue: 0,0:00:54.04,0:00:55.52,Default,,0000,0000,0000,,Butter is an emulsion,
Dialogue: 0,0:00:55.54,0:00:57.11,Default,,0000,0000,0000,,or mixture of two substances
Dialogue: 0,0:00:57.13,0:00:58.98,Default,,0000,0000,0000,,that don't want to stay together,
Dialogue: 0,0:00:59.01,0:01:01.01,Default,,0000,0000,0000,,in this case, water and fat,
Dialogue: 0,0:01:01.04,0:01:04.19,Default,,0000,0000,0000,,along with some dairy solids\Nthat help hold them together.
Dialogue: 0,0:01:04.21,0:01:07.40,Default,,0000,0000,0000,,As the butter melts,\Nits trapped water is released.
Dialogue: 0,0:01:07.42,0:01:10.70,Default,,0000,0000,0000,,And as the cookie gets hotter,\Nthe water expands into steam.
Dialogue: 0,0:01:10.72,0:01:13.20,Default,,0000,0000,0000,,It pushes against the dough\Nfrom the inside,
Dialogue: 0,0:01:13.22,0:01:15.65,Default,,0000,0000,0000,,trying to escape through the cookie walls
Dialogue: 0,0:01:15.68,0:01:18.22,Default,,0000,0000,0000,,like Ridley Scott's chest-bursting alien.
Dialogue: 0,0:01:19.11,0:01:22.33,Default,,0000,0000,0000,,Your eggs may have been home\Nto squirming salmonella bacteria.
Dialogue: 0,0:01:22.36,0:01:27.32,Default,,0000,0000,0000,,An estimated 142,000 Americans\Nare infected this way each year.
Dialogue: 0,0:01:27.34,0:01:30.15,Default,,0000,0000,0000,,Though salmonella can live for weeks\Noutside a living body
Dialogue: 0,0:01:30.17,0:01:31.76,Default,,0000,0000,0000,,and even survive freezing,
Dialogue: 0,0:01:31.79,0:01:35.38,Default,,0000,0000,0000,,136 degrees is too hot for them.
Dialogue: 0,0:01:35.41,0:01:38.09,Default,,0000,0000,0000,,When your dough reaches\Nthat temperature, they die off.
Dialogue: 0,0:01:38.12,0:01:41.18,Default,,0000,0000,0000,,You'll live to test your fate\Nwith a bite of raw dough
Dialogue: 0,0:01:41.20,0:01:42.89,Default,,0000,0000,0000,,you sneak from your next batch.
Dialogue: 0,0:01:43.59,0:01:47.07,Default,,0000,0000,0000,,At 144 degrees,\Nchanges begin in the proteins,
Dialogue: 0,0:01:47.09,0:01:49.49,Default,,0000,0000,0000,,which come mostly\Nfrom the eggs in your dough.
Dialogue: 0,0:01:49.51,0:01:52.46,Default,,0000,0000,0000,,Eggs are composed of dozens\Nof different kinds of proteins,
Dialogue: 0,0:01:52.48,0:01:55.02,Default,,0000,0000,0000,,each sensitive to a different temperature.
Dialogue: 0,0:01:55.04,0:01:56.78,Default,,0000,0000,0000,,In an egg fresh from the hen,
Dialogue: 0,0:01:56.80,0:01:59.73,Default,,0000,0000,0000,,these proteins look\Nlike coiled up balls of string.
Dialogue: 0,0:01:59.76,0:02:01.57,Default,,0000,0000,0000,,When they're exposed to heat energy,
Dialogue: 0,0:02:01.60,0:02:05.81,Default,,0000,0000,0000,,the protein strings unfold\Nand get tangled up with their neighbors.
Dialogue: 0,0:02:05.84,0:02:07.29,Default,,0000,0000,0000,,This linked structure
Dialogue: 0,0:02:07.31,0:02:09.20,Default,,0000,0000,0000,,makes the runny egg nearly solid,
Dialogue: 0,0:02:09.22,0:02:11.82,Default,,0000,0000,0000,,giving substance to squishy dough.
Dialogue: 0,0:02:11.85,0:02:14.72,Default,,0000,0000,0000,,Water boils away at 212 degrees,
Dialogue: 0,0:02:14.75,0:02:16.47,Default,,0000,0000,0000,,so like mud baking in the sun,
Dialogue: 0,0:02:16.50,0:02:19.37,Default,,0000,0000,0000,,your cookie gets dried out\Nand it stiffens.
Dialogue: 0,0:02:19.39,0:02:21.35,Default,,0000,0000,0000,,Cracks spread across its surface.
Dialogue: 0,0:02:21.38,0:02:24.11,Default,,0000,0000,0000,,The steam that was bubbling\Ninside evaporates,
Dialogue: 0,0:02:24.14,0:02:27.78,Default,,0000,0000,0000,,leaving behind airy pockets\Nthat make the cookie light and flaky.
Dialogue: 0,0:02:27.80,0:02:29.85,Default,,0000,0000,0000,,Helping this along\Nis your leavening agent,
Dialogue: 0,0:02:29.87,0:02:31.36,Default,,0000,0000,0000,,sodium bicarbonate,
Dialogue: 0,0:02:31.38,0:02:32.58,Default,,0000,0000,0000,,or baking soda.
Dialogue: 0,0:02:32.60,0:02:35.58,Default,,0000,0000,0000,,The sodium bicarbonate reacts\Nwith acids in the dough
Dialogue: 0,0:02:35.60,0:02:40.12,Default,,0000,0000,0000,,to create carbon dioxide gas,\Nwhich makes airy pockets in your cookie.
Dialogue: 0,0:02:40.14,0:02:42.63,Default,,0000,0000,0000,,Now, it's nearly ready\Nfor a refreshing dunk
Dialogue: 0,0:02:42.65,0:02:44.67,Default,,0000,0000,0000,,in a cool glass of milk.
Dialogue: 0,0:02:44.69,0:02:47.50,Default,,0000,0000,0000,,One of science's tastiest reactions
Dialogue: 0,0:02:47.52,0:02:49.88,Default,,0000,0000,0000,,occurs at 310 degrees.
Dialogue: 0,0:02:49.91,0:02:52.50,Default,,0000,0000,0000,,This is the temperature\Nfor Maillard reactions.
Dialogue: 0,0:02:52.52,0:02:53.99,Default,,0000,0000,0000,,Maillard reactions result
Dialogue: 0,0:02:54.01,0:02:57.61,Default,,0000,0000,0000,,when proteins and sugars break down\Nand rearrange themselves,
Dialogue: 0,0:02:57.64,0:02:59.13,Default,,0000,0000,0000,,forming ring-like structures,
Dialogue: 0,0:02:59.16,0:03:00.52,Default,,0000,0000,0000,,which reflect light in a way
Dialogue: 0,0:03:00.55,0:03:02.68,Default,,0000,0000,0000,,that gives foods like Thanksgiving turkey
Dialogue: 0,0:03:02.70,0:03:03.76,Default,,0000,0000,0000,,and hamburgers
Dialogue: 0,0:03:03.79,0:03:06.26,Default,,0000,0000,0000,,their distinctive, rich brown color.
Dialogue: 0,0:03:06.87,0:03:08.10,Default,,0000,0000,0000,,As this reaction occurs,
Dialogue: 0,0:03:08.12,0:03:11.01,Default,,0000,0000,0000,,it produces a range of flavor\Nand aroma compounds,
Dialogue: 0,0:03:11.03,0:03:12.68,Default,,0000,0000,0000,,which also react with each other,
Dialogue: 0,0:03:12.70,0:03:15.70,Default,,0000,0000,0000,,forming even more complex\Ntastes and smells.
Dialogue: 0,0:03:16.51,0:03:18.39,Default,,0000,0000,0000,,Caramelization is the last reaction
Dialogue: 0,0:03:18.42,0:03:20.37,Default,,0000,0000,0000,,to take place inside your cookie.
Dialogue: 0,0:03:20.39,0:03:22.18,Default,,0000,0000,0000,,Caramelization is what happens
Dialogue: 0,0:03:22.21,0:03:25.95,Default,,0000,0000,0000,,when sugar molecules\Nbreak down under high heat,
Dialogue: 0,0:03:25.98,0:03:27.67,Default,,0000,0000,0000,,forming the sweet, nutty,
Dialogue: 0,0:03:27.69,0:03:32.01,Default,,0000,0000,0000,,and slightly bitter flavor compounds\Nthat define, well, caramel.
Dialogue: 0,0:03:32.04,0:03:35.52,Default,,0000,0000,0000,,And, in fact, if your recipe\Ncalls for a 350 degree oven,
Dialogue: 0,0:03:35.54,0:03:36.99,Default,,0000,0000,0000,,it'll never happen,
Dialogue: 0,0:03:37.02,0:03:40.93,Default,,0000,0000,0000,,since caramelization\Nstarts at 356 degrees.
Dialogue: 0,0:03:40.96,0:03:43.35,Default,,0000,0000,0000,,If your ideal cookie is barely browned,
Dialogue: 0,0:03:43.37,0:03:45.60,Default,,0000,0000,0000,,like a Northeasterner on a beach vacation,
Dialogue: 0,0:03:45.62,0:03:48.48,Default,,0000,0000,0000,,you could have set\Nyour oven to 310 degrees.
Dialogue: 0,0:03:48.50,0:03:50.76,Default,,0000,0000,0000,,If you like your cookies\Nto have a nice tan,
Dialogue: 0,0:03:50.78,0:03:51.88,Default,,0000,0000,0000,,crank up the heat.
Dialogue: 0,0:03:51.90,0:03:55.70,Default,,0000,0000,0000,,Caramelization continues\Nup to 390 degrees.
Dialogue: 0,0:03:55.72,0:03:56.91,Default,,0000,0000,0000,,And here's another trick:
Dialogue: 0,0:03:56.94,0:03:58.93,Default,,0000,0000,0000,,you don't need that kitchen timer;
Dialogue: 0,0:03:58.96,0:04:01.89,Default,,0000,0000,0000,,your nose is a sensitive\Nscientific instrument.
Dialogue: 0,0:04:01.91,0:04:04.28,Default,,0000,0000,0000,,When you smell the nutty, toasty aromas
Dialogue: 0,0:04:04.31,0:04:07.03,Default,,0000,0000,0000,,of the Maillard reaction\Nand caramelization,
Dialogue: 0,0:04:07.06,0:04:08.39,Default,,0000,0000,0000,,your cookies are ready.
Dialogue: 0,0:04:08.41,0:04:09.70,Default,,0000,0000,0000,,Grab your glass of milk,
Dialogue: 0,0:04:09.72,0:04:10.79,Default,,0000,0000,0000,,put your feet up,
Dialogue: 0,0:04:10.82,0:04:14.60,Default,,0000,0000,0000,,and reflect that science\Ncan be pretty sweet.