Did you know that there are good and bad ways to cook your food, according to science? From frying and baking, to zapping and roasting, here are a few scientifically backed dos and don’ts of food preparation and cooking. Let's go! Hosted by: Stefan Chin (he/him) SciShow is on TikTok! Check us out at https://www.tiktok.com/@scishow ---------- Support SciShow by becoming a patron on Patreon: https://www.patreon.com/scishow ---------- Huge thanks go to the following Patreon supporters for helping us keep SciShow free for everyone forever: Matt Curls, Alisa Sherbow, Dr. Melvin Sanicas, Harrison Mills, Adam Brainard, Chris Peters, charles george, Piya Shedden, Alex Hackman, Christopher R, Boucher, Jeffrey Mckishen, Ash, Silas Emrys, Eric Jensen, Kevin Bealer, Jason A Saslow, Tom Mosner, Tomás Lagos González, Jacob, Christoph Schwanke, Sam Lutfi, Bryan Cloer ---------- Looking for SciShow elsewhere on the internet? SciShow Tangents Podcast: https://scishow-tangents.simplecast.com/ Facebook: http://www.facebook.com/scishow Twitter: http://www.twitter.com/scishow Instagram: http://instagram.com/thescishow #SciShow #science #education ---------- Sources Why Do We Eat Raw Fish But Not Raw Chicken? https://youtu.be/9aoTr9CbHew The Chemistry of Fried Food https://youtu.be/oTfgfoVb6io What’s the Biggest Difference Between Baking Powder And Baking Soda? https://youtu.be/GXRouroc_ZY Does Microwaving Food Destroy Its Vitamins? https://youtu.be/SlkLa9Ezt00 Can You Really Cook Alcohol Out of Food? https://youtu.be/fxipEj0aOIM Why Does Salt Make Food Taste Better? https://youtu.be/ATrSoMlx5PE
ADVERTISEMENT
I think infrared radiation matters more for electric ovens than convection (try holding your hand near the element).
Zapping?
The liquor is cooked out when you are preparing the sauce to add to the dish. Dishes you are making with vegetables, the vegetables are cooked together with the herbs and liquid you use. Once all your vegetables are cooked(to glaze/pull out the water/bring out the natural flavor), the garlic is added, once you smell the garlic take pan off heat and starting adding your liquor.
Ik this video is old but they missed a huge opportunity to put "succulent chinese meal" on the title picture for the video
I have never added salt to my cooking or baking, primarily because it's how I was taught, and I don't like salt, but also because I know I already consume far more salt than is advised due to pre-packaged/ultra processed foods. So far I've never had a complaint, though one day I plan to do a blind taste test with a basic sponge cake to see if added salt will really make a difference.
Your video is so helpful, thank you for sharing these wonderful natural solutions!
Wow!
Fry it
I don't have a problem with my dough rising, who told you this?
When researchers want to preserve bacteria to grow it later, they freeze-dry it. My Bacteriology professor used to love pointing this out to people who claimed raw diets were safe because they were freeze-dried!
11:10 to think we could’ve just called baking powder Preparation H instead of “Horsford’s Bread Preparation” 😔
My oven doesn't have settings for Celsius
Na, I went to Osaka just to get some of that chicken sashimi yum
The rule about medium rare hamburgers at a restaurant is the beef has to come in large box cuts, like shoulders, chucks, or a rumps. Cut the sealed plastic wrap, and then grind the beef just prior to cooking. 100% safe. Beef can’t be ground ahead of time, or from small bits, or it allows surface area for microbes to land on and enter while it’s resting. Really bad idea. Personally, I love a heavily charred burger with a juicy, medium rare inside. Yum!
Avoiding undercooked pork is basically a myth nowadays: "One study showed that only eight cases of trichinellosis (also called trichinosis) could be attributed to pork grown commercially in the United States between 1997 and 2001. During that same period, the American population consumed about 32 billion kg / 70 billion 1b of pork. That's an awful lot of pork to generate only eight cases of trichinellosis... This is such a low incidence for a country of more than 300 million people that trichinellosis ranks among some of the rarest diseases known to medicine. When it does occur, the disease is neither fatal nor serious, and is easily treatable. It is hard to see what all the fuss is about; there are far more common and more serious public health threats than trichinellosis."
It's a shame this video uploaded after my time at college. It would help a ton with all the weekly report
Trick question, eat steak raw
I was taught that 200c is not double as hot as 100c, just as 2c is not double as hot as 1c, since 0c is basically an arbitrary point along the absolute temperature scale.
I'm not a star?!?!?! You mean there isn't a nuclear fusion reaction going on inside me?!?!?!?! Who would have guessed?!?!?!?!?!
Allways pass on the Pork Tartare? Our German Neighbours have made an art out of exactly that, I think it is called Mett, raw mince Pork, and it is delicious.