What happens to proteins in food when you cook it? Why is temperature so important to cooking? It all has to do with protein denaturation. Dr. Kiki explains it all in this episode of Food Science
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I tried doing a cold cooking experiment by soaking dried pasta in vinegar. Im in the UK and rarely do you get unclean dry pasta. It worked, it was edible and safe. The only issue was the starch and time it took. I waited 24 hours when I tested it.
Doc u are amazing 🤩🤩🤩🤩🤩
Just found this channel, immidietalaly suscribed! Great video, I was looking for this exact explanation, while exploring what "cooking" really means - denaturation of proteins in the food, which may also be achieved chemically (both through acids, and alkaline conditions)
Here for my PubH Nutrition class :) I subscribe to get more useful information.
MJ
Nice.....
Mam pls say does boiling moong dal reduces it's protein pls reply
life is not a mistake
Why do frozen strawberries yield more DNA?
Could please add more technical details so we can enjoy more of you content.... many thanks in advance
Great video DR. I am wondering if you can answer this tricky question. How would you cook lets say Beef to 70degC without denaturing the proteins OR denaturing the proteins BUT keeping the cherry red color (Oxymyoglobin) as seen when you buy the Beef raw? Is this possible? To cook beef without it turning brown? Thanks
Great explanation 👍👍
wow really interesting
whoah, love this! just subscribed. was trying to explain to my partner what happens when you cook meat. you are a science rockstar!
Hi Dr Kiki, I need help with some homework. I will be grateful if you can explain what coagulation, gluten formation and foam formation is. Thank you!
your videos are great! thanks for sharing your Knowledge. you rock.
Why 40 degrese?