MinuteFood
No wonder everybody hates chicken breasts
updated
First, there are nonstick pans that aren’t made with PFAS: most notably, what you’ll hear called “ceramic.” These pans aren’t actually ceramic; they’re metal pans with a ceramic-like coating. But, like Teflon, these pans’ non-stick coatings will eventually fail, making them useless.
For me, the best Teflon substitutes are cast iron and carbon steel pans. Sure, they require a bit more work and they do have a learning curve, but when seasoned and used properly, these pans can get very close to the nonstickiness of actual non-stick pans. If the seasoning layer fails, you can just re-season it, rather than throwing it away. And there’s nothing in these babies that poses any legitimate health or environmental threat.
A HUGE thank you to all our jalapeño taste testers & raters: Melanie, Ashley, Liz, Ryan, Roopa, Lisa, Austin, Scott, Tim, Neuman, Toshi, Maeson, Taytum, James, Bodhi, and Ethan
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Cervantes-Hernández F, Alcalá-González P, Martínez O, Ordaz-Ortiz JJ (2019). Placenta, Pericarp, and Seeds of Tabasco Chili Pepper Fruits Show a Contrasting Diversity of Bioactive Metabolites. Metabolites 9(10):206. doi.org/10.3390%2Fmetabo9100206
-González-Zamora A, Sierra-Campos E, Luna-Ortega JG, Pérez-Morales R, Ortiz JCR, García-Hernández JL (2013).Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High Temperature. Molecules 18(11):13471-13486. doi.org/10.3390/molecules181113471
-Guijarro-Real C, Adalid-Martínez AM, Pires CK, Ribes-Moya AM, Fita A, Rodríguez-Burruezo A (2023). The Effect of the Varietal Type, Ripening Stage, and Growing Conditions on the Content and Profile of Sugars and Capsaicinoids in Capsicum Peppers. Plants 12(2):231. doi.org/10.3390%2Fplants12020231
-Harvell, KP & Bosland, PW (1997). The Environment Produces a Significant Effect on Pungency of Chiles. HortSci 32(7): 1292-1292. doi.org/10.21273/HORTSCI.32.7.1292
-Mahmood T, Rana RM, Ahmar S, Saeed S, Gulzar A, Khan MA, Wattoo FM, Wang X, Branca F, Mora-Poblete F, Mafra GS, Du X (2021). Effect of Drought Stress on Capsaicin and Antioxidant Contents in Pepper Genotypes at Reproductive Stage. Plants 10(7):1286. doi.org/10.3390%2Fplants10071286
-Sweat KG, Broatch J, Borror C, Hagan K, Cahill TM(2016). Variability in capsaicinoid content and Scoville heat ratings of commercially grown Jalapeño, Habanero and Bhut Jolokia peppers. Food Chem 210:606–612. doi.org/10.1016/j.foodchem.2016.04.135
-Zewdie Y & Bosland PW (2000). Pungency of Chile (Capsicum annuum L.) Fruit is Affected by Node Position. HortScience 35(6): 1174-1174. doi.org/10.21273/HORTSCI.35.6.1174
-Zewdie Y & Bosland, PW (2000). Evaluation of genotype, environment, and genotype-by-environment interaction for capsaicinoids in Capsicum annuum L.. Euphytica 111: 185–190. doi.org/10.1023/A:1003837314929
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
theatlantic.com/science/archive/2016/03/ghost-pepper-heat-research/473361
bonappetit.com/story/why-are-only-some-shishitos-spicy
https://ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=15571
americastestkitchen.com/cooksillustrated/how_tos/5667-gauging-chile-heat
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dr. Ken Sweat, Lecturer in the School of Mathematical and Natural Sciences at Arizona State University
-Danise Coon, Research Coordinator & Senior Research Specialist, New Mexico State University
-Dr. Dennis Lozada, Assistant Professor in the Department of Plant and Environmental Sciences, New Mexico State University
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.
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Yet, based on the color, our brains egg-spect them to taste different.
And here’s another important thing: darker-yolked eggs don’t necessarily come from better-fed or more-local chickens. Because simply by supplementing basic chicken feed with egg-stra carotenoids – like red peppers, chili flakes, marigold petals, orange peels, or synthetic pigments – anyone, even a big commercial producer, can get their hens to lay eggs with almost any shade yolk.
By cooking food at low, precisely-controlled temperatures for extended periods of time, you can get effects that are difficult – if not impossible – to get with other – higher-heat – cooking methods.
This is why a lot of restaurants rely on sous vide – it ensures that, say, a steak is cooked exactly how the customer wants it each time they come through the door.
Get your own magnetic ripening guide at store.dftba.com/products/fruit-ripening-guide-magnet!
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Cherian, S., Figueroa, C. R., and Nair, H. (2014). ‘Movers and shakers’ in the regulation of fruit ripening: a cross-dissection of climacteric versus non-climacteric fruit. J. Exp. Bot. 65, 4705–4722. doi.org/10.1093/jxb/eru280
-Fukano Y. & Tachiki Y. (2021). Evolutionary ecology of climacteric and non-climacteric fruits. Biology Letters 17 (9). doi.org/10.1098/rsbl.2021.0352
-Leng, P., Yuan, B., & Guo, Y. (2014). The role of abscisic acid in fruit ripening and responses to abiotic stress. J. Exp. Bot. 65, 4577–4588. doi.org/10.1093/jxb/eru204
-Lobo, M. G., & Yahia, E. (2016). Biology and postharvest physiology of pineapple. In Handbook of Pineapple Technology: Postharvest Science, Processing and Nutrition (pp. 39–61). doi.org/10.1002/9781118967355.ch3
-Lu, P. T. et al. (2018). Genome encode analyses reveal the basis of convergent evolution of fleshy fruit ripening. Nat. Plants 4, 784–791. doi.org/10.1038/s41477-018-0249-z
-Paul V., Pandey R., & Srivastava G.C. (2012). The fading distinctions between classical patterns of ripening in climacteric and non-climacteric fruit and the ubiquity of ethylene - an overview. Journal of Food Science and Technology, 49:01-21. doi.org/10.1007/s13197-011-0293-4
-Vendrell, M., Domínguez-Puigjaner, E. and Llop-Tous, I. (2001). CLimacteric vs non-climacteric physiology. Acta Hortic. 553, 345-349. doi.org/10.17660/ActaHortic.2001.553.84
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-https://postharvest.ucdavis.edu/produce-facts-sheets/pineapple
-thekitchn.com/how-to-ripen-pineapple-23656054
-cookingforengineers.com/article/315/Fruit-Ripening/print
-seattletimes.com/life/food-drink/getting-it-ripe
-foodcrumbles.com/ripening-fruits-vegetables-ethylene-non-climacteric
-unece.org/fileadmin/DAM/trade/agr/meetings/ge.01/2012/PineappleBrochurePresentation.pdf
𝗢𝘁𝗵𝗲𝗿 𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝘃𝗶𝗱𝗲𝗼𝘀:
-youtube.com/watch?v=ttCd60Qko5A
-youtu.be/GUPnmmUFVxM?si=RYIvdgLUZSXma7mi
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
Dr. Robert Paull, Professor in the Department of Tropical Plant and Soil Sciences at the University of Hawaiʻi at Mānoa
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.
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𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Fox PF, Guinee TP, Cogan TM, McSweeney, PLH (2017). Fundamentals of Cheese Science || Cheese as an Ingredient: p 629–679. doi.org/10.1016/S1874-558X(04)80053-8
-Fox PF, Guinee TP, Cogan TM, McSweeney, PLH (2017). Fundamentals of Cheese Science || Processed Cheese and Substitute/Imitation Cheese Products: p 589–627. doi.org/10.1007/978-1-4899-7681-9_17
-Kapoor R, Metzger LE, Biswas AC, Muthukummarappan K (2007). Effect of Natural Cheese Characteristics on Process Cheese Properties. Journal of Dairy Science, 90(4), 1625–1634. doi.org/10.3168/jds.2006-746
-Pastorino J, Hansen CL, McMahon DJ (2003). Effect of Sodium Citrate on Structure-Function Relationships of Cheddar Cheese. Journal of Dairy Science 86 (10): 3113 - 3121. doi.org/10.3168/jds.S0022-0302(03)73912-5
-Sözeri AD, Huppertz T. (2023) Melting of natural cheese: A review. InternationaI Dairy Journal 142, 105648. doi.org/10.1016/j.idairyj.2023.105648
-Templeton HL, Sommer HH. Some observations on processed cheese. Journal of Dairy Science 1930; 13:203-220. doi.org/10.3168/jds.S0022-0302(30)93519-9
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
seriouseats.com/whats-really-in-american-cheese
chemistryislife.com/the-chemistry-of-american-cheese
themolecularcircus.wordpress.com/2013/05/14/kitchen-science-melting-cheese
cheesescience.org/melt.html#acid
cheesescientist.com/rants/processed-cheeses
pubsapp.acs.org/cen/whatstuff/stuff/7806sci2.html
vox.com/the-goods/2018/10/11/17964100/american-cheese-dying-millennials-chefs
factmr.com/report/157/processed-cheese-market
culturecheesemag.com/cheese-iq/separation-anxiety
https://www.cdr.wisc.edu/assets/pipeline-pdfs/Dairy-Pipeline-Vol33-No3_2.pdf
americastestkitchen.com/cooksillustrated/how_tos/6679-why-young-cheese-melts-better-than-aged-cheese
𝗢𝘁𝗵𝗲𝗿 𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝘃𝗶𝗱𝗲𝗼𝘀:
youtube.com/watch?v=GGCA9FcgKX4
youtube.com/watch?v=mMpClVWHTY4
youtube.com/watch?v=OlIkYhPPV04
youtube.com/shorts/KKG-LznoJJo
youtube.com/watch?v=xYZfMKGNiFo
youtube.com/watch?v=XoD_S_YEHLI
youtube.com/watch?v=uAk8InX-R2A
youtube.com/watch?v=rttkpPFNkmY
youtube.com/watch?v=0aGNAxN5Z-o
youtube.com/watch?v=aV0Wq-aYAeY
𝗥𝗲𝗹𝗮𝘁𝗲𝗱 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝗮𝗻𝗱 𝗵𝗼𝘄-𝘁𝗼'𝘀:
modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese
modernistcuisine.com/recipes/melty-queso-dip
seriouseats.com/sodium-citrate-baked-mac-and-cheese
seriouseats.com/alka-seltzer-cheese-sauce-recipe-8643844
americastestkitchen.com/recipes/9491-grown-up-stovetop-macaroni-and-cheese
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
Dean Sommer. Cheese & Food Technologist at the Center for Dairy Research, University of Wisconsin-Madison
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.
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If you want to maximize your Mailliard-ing, raise the pH. Boil your bagels in a baking soda solution. Dip your pretzels in lye. Rub chicken wings with a touch of baking powder. You can even add baking soda while you’re sauteing onions; a pinch or so will speed that GBD right along.
A HUGE thanks to Colorado River Coffee Roasters for helping me out with this video! Check them out here: crcoffeeroasters.com
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Frost S, Ristenpart W, Guinard J (2020). Effects of Brew Strength, Brew Yield, and Roast on the Sensory Quality of Drip Brewed Coffee, Journal of Food Science 85. doi.org/10.1111/1750-3841.15326
-Parliment T (2000). An Overview of Coffee Roasting. Caffeinated Beverages 754: 188–201. doi.org/10.1021/bk-2000-0754.ch020
-Wei F, Tanokura M (2015). Chemical changes in the components of coffee beans during roasting. Coffee in Health and Disease Prevention, 83-9. doi.org/10.1016/B978-0-12-409517-5.00010-3
-Yeager S, Batali M, Guinard J, & Ristenpart W. (2021). Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition. Critical Reviews in Food Science and Nutrition, 63(8), 1010–1036. doi.org/10.1080/10408398.2021.1957767
-Yeretzian C, Jordan A, Badoud R. et al (2002). From the green bean to the cup of coffee: investigating coffee roasting by on-line monitoring of volatiles. European Food Research & Technology 214, 92–104. doi.org/10.1007/s00217-001-0424-7
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-ncausa.org/About-Coffee/Coffee-Roasts-Guide
-burmancoffee.com/coffee-roasting-etc/science-of-coffee-roasting
-millcityroasters.com/pages/coffee-education-video-reading-library
-library.sweetmarias.com/using-sight-to-determine-degree-of-roast
-theroasterie.com/blogs/news/coffee-color-spectrum-how-roast-levels-affects-taste
-javapresse.com/blogs/buying-coffee/differences-between-light-medium-dark-roasted-coffee
-tastingtable.com/956172/types-of-coffee-roasts-explained
-procaffeination.com/guide-to-coffee-roasting-levels-with-charts-info-before-you-buy
-thecaffeinery.com/blogs/news/the-roast-level-of-coffee-an-antiquated-metric
-freshroastedcoffee.com/blogs/news/the-roast-levels-between
-hermanoscoffeeroasters.com/blogs/blog/coffee-origins-how-does-location-affect-flavour
-perfectdailygrind.com/2019/04/how-origin-affects-coffee-chemistry-the-impact-on-traceability
-allyopen.com/blogs/get-inspired/common-chemical-reactions-in-coffee-roasting
-https://sca.coffee/sca-news/25/issue-21/what-color-is-your-coffee
𝗢𝘁𝗵𝗲𝗿 𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝘃𝗶𝗱𝗲𝗼𝘀:
-youtube.com/watch?v=N6BJVM5tvnw
-youtube.com/watch?v=Y52WQygSrmQ
-youtube.com/watch?v=cRSS0VBV99c
-youtube.com/watch?v=WNKX0OnkFcU
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.
Youtube | youtube.com/minutefood
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Now, I kind of assumed that you’d want to extract everything possible from the beans – the grounds, really – to wring out every drop of deliciousness. But that’s not actually what you should go for. Where you probably want to be is in the middle – in coffee’s “Goldilocks zone”. This is the sweet spot, where you’ll get those acids for brightness, those sugars for balance, all sorts of great aromatic flavors, and just a touch of bitterness for a little edge.
If your coffee tastes too sour, you want to increase extraction; try longer brew times, higher water temps, a finer grind, or a lower coffee-to-water ratio. If it tastes too bitter, you want less extraction; try shorter brew times, lower temps, a coarser grind, or a higher coffee-to-water ratio.
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Jiménez-Arias D, García-Machado FJ, Morales-Sierra S, García-García AL, Herrera AJ, Valdés F, Luis JC, Borges AA (2021). A Beginner's Guide to Osmoprotection by Biostimulants. Plants (Basel) 10(2):363. doi.org/10.3390/plants10020363.
-Milinovic J, Mata P, Diniz M, Noronha JP (2021). Umami Taste in Edible Seaweeds: The Current Comprehension and Perception. Int. J. Gastron. Food Sci 23:100301. doi.org/10.1016/j.ijgfs.2020.100301
-Mouritsen OG, Rhatigan P & Pérez-Lloréns JL (2018). World cuisine of seaweeds: science meets gastronomy. International Journal of Gastronomy and Food Science 14:55-65. doi.org/10.1016/j.ijgfs.2018.09.002
-Rogel-Castillo C, Latorre-Castañeda M, Muñoz-Muñoz C, Agurto-Muñoz C (2023). Seaweeds in Food: Current Trends. Plants 12, 2287. doi.org/10.3390/plants12122287
-Thiviya P, Gamage A, Gama-Arachchige NS, Merah O, Madhujith T. 2022. Seaweeds as a Source of Functional Proteins. Phycology 2(2):216-243. doi.org/10.3390/phycology2020012
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-seriouseats.com/seaweed-guide-how-to-use-kelp-kombu-nori-wakame-sea-vegetables
-nytimes.com/2019/04/30/dining/kelp-seaweed-recipes.html
-impact.economist.com/ocean/biodiversity-ecosystems-and-resources/why-we-should-embrace-the-seaweed-revolution
-bonappetit.com/story/how-to-cook-with-seaweed
-americanscientist.org/article/the-science-of-seaweeds
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Heidi Hermann, Owner of Strong Arm Farm and Sustainable Agriculture Instructor at Santa Rosa Junior College
-Dr. Charles Yarish, Professor Emeritus, Department of Ecology & Evolutionary Biology, The University of Connecticut
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.
Youtube | youtube.com/minutefood
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You’ve got a pile of dirty dishes…should you hand-wash them or use the dishwasher?
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Belke L, Maitra W, Stamminger R (2018) Global consumer study to identify the potential of water-saving in dishwashing, Energy Effic, 11, 1887–1895. doi.org/10.1007/s12053-018-9646-4
-Berkholz P, Kobersky V, Stamminger R (2013). Comparative analysis of global consumer behaviour in the context of different manual dishwashing methods. International Journal of Consumer Studies, 37, 46–58. doi.org/10.1111/j.1470-6431.2011.01051.x
-Fuss N & Stamminger, R (2010). Manual dishwashing: how can it be optimized? International Journal of Consumer Studies, (5), 432–348. doi.org/10.3139/113.110087
-Fuss N & Stamminger R (2012). Application of best practice tips in manual dishwashing in Germany and Spain, Int J Consum Stud, 36, 173–182. doi.org/10.1111/j.1470-6431.2011.01078.x
-Knowles Weaver E, Bloom CE, Feldmiller I (1956). A study of hand versus mechanical dishwashing methods. Res. Bull. 1956, 772, 1–43.
-Maitra W, Belke L, Stamminger S, Nijhuis B, Presti C (2017): Scope of improvement in water usage efficiency in manual dishwashing: a multicountry study by questionnaire survey. International Journal of Consumer Studies. doi.org/10.1111/ijcs.12334/epdf.
-Porras GY, Keoleian GA, Lewis GM, Seeba N (2020). A guide to household manual and machine dishwashing through a life cycle perspective. Environmental Research Communications 2(2)024002: 1-13. doi.org/10.1088/2515-7620/ab716b
-Schencking L, Stamminger R (2022). What science knows about our daily dishwashing routine. Tenside Surfactants Deterg. 59, 205-220. doi.org/10.1515/tsd-2022-2423
-Stamminger R, Elschenbroich A, Rummler B, Broil G (2007) Dishwashing under various consumer-relevant conditions, Hauswirtschaft und Wissenschaft, 81–88.
-Stamminger R, Schmitz A, Hook I (2018) Why consumers in Europe do not use energy efficient automatic dishwashers to clean their dishes? Energy Effic, 12, 567–583. doi.org/10.1007/s12053-018-9648-2
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-researchoutreach.org/articles/science-dishwashing-changing-habits-greener-world (great, research-backed tips here on more efficient hand-washing)
-grist.org/climate/science-dishes-out-an-answer-on-the-old-handwashing-vs-dishwasher-debate
-producthelp.whirlpool.com/Dishwashers/Product_Info/Dishwasher_Tips_and_Tricks/How_Water_Temperature_Affects_Cycle_Time
-products.geappliances.com/appliance/gea-support-search-content?contentId=22319
-maytag.com/blog/kitchen/do-dishwashers-use-hot-water.html
-businesswire.com/news/home/20200211005538/en/Cascade-Clean-Dishwashing-Habit
-cnet.com/home/kitchen-and-household/how-much-water-do-dishwashers-use
-askboschlowes.com/wp-content/uploads/2015/01/Lowes-Training-Blast-January-2015.pdf
𝗢𝘁𝗵𝗲𝗿 𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝘃𝗶𝗱𝗲𝗼𝘀:
youtube.com/watch?v=_haQLmfoWxI (our previous dishwasher video)
youtube.com/watch?v=F4h2NxtBlqc
youtube.com/watch?v=jHP942Livy0
youtube.com/watch?v=6C6JzGhxLk8
youtube.com/watch?v=K_W3aR15B44
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dr. Rainer Stamminger, professor in the Institute of Agricultural Engineering at the University of Bonn
-Renae DuHaime, Appliance Repair Tech + Content Creator (http://tiktok.com/@renduh)
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.
Youtube | youtube.com/minutefood
TikTok | tiktok.com/@minutefood_
Twitter | twitter.com/minutefood
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There are a few main reasons we cook with fat in the first place: to add flavor, to transfer heat from the pan to the food, and to keep that food from sticking. Butter and oil differ in all three of these jobs, and it basically boils down to what they’re made of.
The good news for us conflicted carnivores is that there are a lot of people working on ways to make eating meat a less crappy choice.
We dug into the science of dishwashers to *finally* put an end to all your dishwasher debates.
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Pérez, MR. Cleaning principles in automatic dishwashers. Thesis, University of Birmingham, 2016. etheses.bham.ac.uk/id/eprint/6590/9/PerezMohedano16EngD_sizereduced.pdf
-Rosa F, Rovida E, Graziosi S, Giudici P, Guarnaschelli C, Bongini D (2012). Dishwasher history and its role in modern design. In Third IEEE History of Electro-technology Conference (HISTELCON); IEEE: pp. 1–6. doi.org/10.1109/HISTELCON.2012.6487574
-Schencking L, Stamminger R (2022). What science knows about our daily dishwashing routine. Tenside Surfactants Deterg. 59, 205-220. doi.org/10.1515/tsd-2022-2423
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-cnet.com/home/kitchen-and-household/appliance-science-dishwashers-and-the-physics-of-water
-podcasts.apple.com/us/podcast/whats-the-right-way-to-load-a-dishwasher/id1690601111?i=1000625523070
-time.com/5758104/how-to-load-a-dishwasher
-cnet.com/home/kitchen-and-household/rise-vs-scrape-the-verdict-is-in-on-this-dishwasher-debate
-consumerreports.org/appliances/dishwashers/how-to-load-a-dishwasher-a6704518317
-americastestkitchen.com/articles/6559-the-best-way-to-load-your-dishwasher
-seriouseats.com/how-to-load-a-dishwasher
-researchoutreach.org/articles/science-dishwashing-changing-habits-greener-world
-dailydot.com/news/how-a-dishwasher-works
-danielappliance.com/blog/how-does-a-dishwasher-work
-nbcnews.com/business/consumer/great-dishwasher-debate-load-knives-forks-or-down-n393981
-today.yougov.com/consumer/articles/21069-americans-really-care-about-right-way-load-dishwas
-wsj.com/lifestyle/how-to-load-the-dishwasher-debate-households-b4225e3c?st=n5z3skr2aye2wey&reflink=desktopwebshare_permalink
-whirlpool.com/blog/kitchen/proper-way-to-load-a-dishwasher.html
𝗢𝘁𝗵𝗲𝗿 𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝘃𝗶𝗱𝗲𝗼𝘀:
youtube.com/watch?v=wkJJSsmAdDY
youtube.com/watch?v=_rBO8neWw04
youtube.com/watch?v=K_W3aR15B44
youtube.com/watch?v=pN4yTeEDNIA&t=2s
youtube.com/watch?v=yz4eZQQURfk
youtube.com/watch?v=8TfTZANnRN8
youtube.com/watch?v=VoHVky4oFAE&list=PLWOkhlfgfV3imKeEofwqSyFc5GGahDsXI&index=6
youtube.com/watch?v=MM9g-izGiag
youtube.com/watch?v=_rBO8neWw04
youtube.com/watch?v=Ll6-eGDpimU
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dr. Rainer Stamminger, professor in the Institute of Agricultural Engineering at the University of Bonn
-Renae DuHaime, Appliance Repair Tech + Content Creator (http://tiktok.com/@renduh)
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.
Merch | store.dftba.com/collections/minutefood
TikTok | tiktok.com/@minutefood_
Twitter | twitter.com/minutefood
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Different foods have different likelihoods of harboring germs and getting you sick - so what’s the riskiest food out there?
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-DeWaal CS, Glassman M (2013). Outbreak alert! 2001–2010: a review of foodborne illness in America. Center for Science in the Public Interest, Washington, DC. cspinet.org/sites/default/files/attachment/outbreak_alert_2013_final.pdf
-Fischer N, Bourne A, Plunkett D (2015). Outbreak alert! A review of foodborne illness in the US from 200-2013. Center for Science in the Public Interest, Washington, DC. cspinet.org/sites/default/files/attachment/outbreak-alert-2015.pdf
-Interagency Food Safety Analytics Collaboration (2015). Foodborne illness source attribution estimates for Salmonella, Escherichia coli O157 (E. coli O157), Listeria monocytogenes (Lm), and Campylobacter using outbreak surveillance data. cdc.gov/foodsafety/pdfs/ifsac-project-report-508c.pdf
-Interagency Food Safety Analytics Collaboration (2022). Foodborne illness source attribution estimates for 2020 for Salmonella, Escherichia coli O157, and Listeria monocytogenes using multi-year outbreak surveillance data, United States. GA and D.C.: U.S. Department of Health and Human Services, Centers for Disease Control and Prevention, Food and Drug Administration, U.S. Department of Agriculture’s Food Safety and Inspection Service. cdc.gov/foodsafety/ifsac/pdf/P19-2020-report-TriAgency-508.pdf
-Mead, P. S., Slutsker, L., Dietz, V., McCaig, L. F., Bresee, J. S., Shapiro, C....Tauxe, R. V. (1999). Food-Related Illness and Death in the United States. Emerging Infectious Diseases, 5(5), 607-625. doi.org/10.3201/eid0505.990502.
-Mughini-Gras, L.; Kooh, P.; Augustin, J.C.; David, J.; Fravalo, P.; Guillier, L.; Jourdan-Da-Silva, N.; Thébault, A.; Sanaa, M.; Watier, L.; et al (2018). Source attribution of foodborne diseases: Potentialities, hurdles, and future expectations. Front. Microbiol. 9. doi.org/10.3389/fmicb.2018.01983
-Painter JA, Hoekstra RM, Ayers T, Tauxe RV, Braden CR, Angulo FJ, Griffin PM (2013). Attribution of foodborne illnesses, hospitalizations, and deaths to food commodities by using outbreak data, United States, 1998-2008. Emerg Infect Dis. 19(3):407-15. doi.org/10.3201/eid1903.111866
-Richardson LC, Bazaco MC, Parker CC, Dewey-Mattia D, Golden N, Jones K, Klontz K, Travis C, Zablotsky Kufel J, Cole D (2017). An updated scheme for categorizing foods implicated in foodborne disease outbreaks: a tri-agency collaboration. Foodborne Pathog Dis. 14(12):701–710. doi.org/10.1089/fpd.2017.2324
-Scallan, E., Hoekstra, R. M., Angulo, F. J., Tauxe, R. V., Widdowson, M., Roy, S. L....Griffin, P. M. (2011). Foodborne Illness Acquired in the United States—Major Pathogens. Emerging Infectious Diseases, 17(1), 7-15. doi.org/10.3201/eid1701.p11101.
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-cdc.gov/foodsafety/cdc-and-food-safety.html
-tools.cdc.gov/medialibrary/index.aspx#/media/id/304694
-consumerreports.org/health/food-recalls/risky-recalled-foods-you-should-know-about-a4109713872
smithsonianmag.com/science-nature/which-foods-are-most-likely-make-you-sick-180967241
-cspinet.org/sites/default/files/media/documents/resource/RiskyMeat_CSPI_2013.pdf
-vox.com/2015/3/6/8158289/food-poisoning
-wwwn.cdc.gov/norsdashboard
-popsci.com/salmonella-food-poisoning-greens
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dr. Alejandro Castillo, Associate Professor of Food Science & Technology at Texas A&M University
-Dr. Benjamin Chapman, Department Head and Food Safety Specialist in the Department of Agricultural and Human Sciences at North Carolina State University
-Brian Ronholm, Director of Food Policy at Consumer Reports
-Dr. Donald Schaffner, Extension Specialist in Food Science and Distinguished Professor at Rutgers University
-Dr. Abby Snyder, Associate Professor of Food Science at Cornell University
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.
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Different kinds of salt basically vary along that small part of salt that isn’t salt, because what it is instead can have an impact on a salt.
On its texture: like the relatively high moisture content of this French salt makes it kind of clumpy.
On its flavor: the fluorine, magnesium, and potassium in Italian sea salt give it a fresh, briny taste, whereas the iodine in iodized salt can give it a metallic tang.
And on its color; iron oxide - basically, rust - is what makes Hawaiian red salt red and Himalayan pink salt pink.
Join our Patreon community! http://patreon.com/minutefood
Link to our favorite yucca scrubbies: soaptreecleaners.com/shop/ols/products/soaptree-cleaners-yucca-scrubby--2-pack
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
youtube.com/watch?v=cJthSeeo3B8
campfiresandcastiron.com/are-cast-iron-pans-sanitary-the-science-behind-the-answer
riskyornot.co/episodes/6-cast-iron
acsh.org/news/2018/07/30/seasoning-frying-pan-leads-new-approach-food-safety-13242
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.
Merch | store.dftba.com/collections/minutefood
TikTok | tiktok.com/@minutefood_
Twitter | twitter.com/minutefood
Instagram | instagram.com/minutefood_
Facebook | facebook.com/minutefood
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Cadwallader, K. R., Surakarnkul, R., Yang, S.-P., & Webb, T. E. (1999). Character-impact Aroma Components of Coriander (Coriandrum Sativum L.) Herb. In F. Shahidi & C.-T. Ho (Eds.), Flavor Chemistry of Ethnic Foods (pp. 77–84). Springer US. doi.org/10.1007/978-1-4615-4783-9_7
-Eriksson, N., Wu, S., Do, C. B., Kiefer, A. K., Tung, J. Y., Mountain, J. L., Hinds, D. A., & Francke, U. (2012). A genetic variant near olfactory receptor genes influences cilantro preference. Flavour, 1(1), 22. doi.org/10.1186/2044-7248-1-22
-Leach, H. (2001). Rehabilitating the “Stinking Herbe”: A Case Study of Culinary Prejudice. Gastronomica, 1(2), 10–15. doi.org/10.1525/gfc.2001.1.2.10
-Running, C., & Hayes, J. (2016). Individual Differences in Multisensory Flavor Perception (pp. 185–210). doi.org/10.1016/B978-0-08-100350-3.00010-9
-Mauer L. (2011) Genetic determinants of cilantro preference [M.Sc. Thesis]. University of Toronto. doi.org/10.1096/fasebj.25.1_supplement.350.6
-Mauer, L., & El-Sohemy, A. (2012). Prevalence of cilantro (Coriandrum sativum) disliking among different ethnocultural groups. Flavour, 1(1), 8. doi.org/10.1186/2044-7248-1-8
-Spence, C. (2023). Coriander (cilantro): A most divisive herb. International Journal of Gastronomy and Food Science, 33, 100779. doi.org/10.1016/J.IJGFS.2023.100779
-To Quynh, C. T., Iijima, Y., & Kubota, K. (2010). Influence of the Isolation Procedure on Coriander Leaf Volatiles with Some Correlation to the Enzymatic Activity. Journal of Agricultural and Food Chemistry, 58(2), 1093–1099. doi.org/10.1021/jf901463p
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-curiousclinicians.com/2021/07/21/episode-30-why-do-some-people-taste-soap-when-they-eat-cilantro
-nytimes.com/2010/04/14/dining/14curious.html
-livescience.com/health/food-diet/why-do-some-people-think-cilantro-tastes-like-soap
-washingtonpost.com/news/voraciously/wp/2019/07/08/how-to-manage-or-even-conquer-your-cilantro-hatred
-epicurious.com/expert-advice/how-to-store-cilantro
𝗥𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀:
-youtu.be/6ymoPRWxZl8?si=3bzav5a2htAiPRGe
-youtube.com/watch?v=HF7Ni347Gvg
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Angela Lovero, Entomologist at the New Jersey State Department of Agriculture
-Dr. Don Weber, Research Entomologist at the USDA Invasive Insect Biocontrol & Behavior Laboratory
-Dr. Linda Bartoshuk, Bushnell Professor of Food Science and Human Nutrition at the University of Florida
𝗔 𝗛𝗨𝗚𝗘 𝘁𝗵𝗮𝗻𝗸𝘀 𝘁𝗼 𝗺𝘆 𝘀𝘁𝗶𝗻𝗸𝗯𝘂𝗴 𝘀𝗻𝗶𝗳𝗳𝗲𝗿𝘀:
Stephen, Hannah, Donna, Jessica, Janet, Sarah, Ben, Benji, Kiley, Brian, Cheryl, Paige, Aurelio, Scott, Carrie, Austin, Bodhi, Maddux, Mary, Tiffany, Joe, Erin, Nicki, Toshi
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.
Youtube | youtube.com/minutefood
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How does induction cooking actually work, and can I (a long-time gas stove devotee!) learn to love it?
Check out @helenrennie's two awesome induction-related videos here:
-youtu.be/_CrI33N-Sjg?si=zwXFAglw0ZnK6bOb
-youtu.be/vY3yNn0AHjQ?si=pbOxsblVL0vchZsg
𝗢𝘁𝗵𝗲𝗿 𝗿𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀:
-youtube.com/watch?v=QPd963cCeec
-youtube.com/watch?v=pbwr73R6Ay8
-youtube.com/watch?v=0dUDqxVSQ-8
-youtube.com/watch?v=y-569cdIPeM
-youtube.com/watch?v=KNJ-AReUIyU
-youtu.be/X440BHdy35g?si=X61kgX9cXwT9a-YT
-pbs.org/video/tbd-flvddf
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-explainthatstuff.com/induction-cooktops.html
-nytimes.com/wirecutter/blog/why-dont-people-use-induction-cooktops
-theconversation.com/magnetic-induction-cooking-can-cut-your-kitchens-carbon-footprint-151422
-gearpatrol.com/food/a45363728/chefs-induction-cooktops
-https://fcs-hes.ca.uky.edu/sites/fcs-hes.ca.uky.edu/files/frm-sbb-007_0.pdf
-grist.org/article/whats-the-true-cost-of-an-induction-stove
-americastestkitchen.com/equipment_reviews/2067-induction-burners
-seriouseats.com/best-portable-induction-cooktops-7377536
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Bill Kornrumpf, electrical engineer at General Electric (now retired)
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.
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If you’re, say, baking something, heat has to work its way through the air to the food, and then all the way through the food, which takes a while; somewhere around an hour, in the case of a potato. But in a microwave, that same potato will cook in just minutes, because the electromagnetic waves interact directly with molecules in the food.
So stainless steel pans heat up fast when you add heat and cool down fast when you take heat away - perfect for something like sautéing, where you want to be able to control the temperature pretty carefully.
Freezing is an awesome way to preserve food - but it isn’t perfect.
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Dang DS, Bastarrachea LJ, Martini S, Matarneh SK (2021). Crystallization Behavior and Quality of Frozen Meat. Foods 10(11):2707. doi: 10.3390/foods10112707.
-Dawson P, Al-Jeddawi W, Rieck J (2020). The Effect of Different Freezing Rates and Long-Term Storage Temperatures on the Stability of Sliced Peaches. International Journal of Food Science 9178583. doi: 10.1155/2020/9178583.
-Lee YS, Saha A, Xiong R, Owens CM, Meullenet JF (2008). Changes in Broiler Breast Fillet Tenderness, Water-Holding Capacity, and Color Attributes during Long-Term Frozen Storage. Journal of Food Science 73(4). doi:10.1111/j.1750-3841.2008.00734.x
-Li D, Zhu Z, Sun D (2018). Effects of freezing on cell structure of fresh cellular food materials: A review, Trends in Food Science & Technology. doi: 10.1016/j.tifs.2018.02.019
-Liu Y, Wu Y, Che F, Zhang Z, Chen B (2019). Physical-Chemical Composition and Quality Related Changes in "Ruaner" Pear (Pyrus ussuriensis) During Freezing-Thawing Period. Molecules 24(14):2611. doi: 10.3390/molecules24142611.
-Love RM, Haraldsson SB (1961). The expressible fluid of fish fillets. XI.—ice crystal formation and cell damage in cod muscle frozen before rigor mortis. Journal of the Science of Food and Agriculture 12(6), 442–449. doi:10.1002/jsfa.2740120603
- Martino MN, Zaritzky NE (1988). Ice Crystal Size Modifications during Frozen Beef Storage. Journal of Food Science 53(6): 1631–1637. doi:10.1111/j.1365-2621.1988.tb07802.x
-Powrie, WD (1984) Chemical Effects During Storage of Frozen Foods. Journal of Chemical Education 61(4), 340. doi.org/10.1021/ed061p340
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-americastestkitchen.com/cooksillustrated/articles/1731-preserve-freshness-by-freezing-food-fast
-seriouseats.com/freezer-as-cooking-tool-5212337
-foodprint.org/blog/the-foodprint-guide-to-freezing
-https://extension.missouri.edu/publications/gh1501
-buyranchdirect.com/blogs/news/from-our-freezer-to-your-s-part-1-maintaining-quality-through-flash-freezing
-porkgateway.org/resource/water-holding-capacity-of-fresh-meat
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dr. Dennis Heldman, Professor of Food Engineering at the Ohio State University
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.
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Want better-tasting coffee? Start by brewing it better - with science.
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Batali M, Ristenpart W & Guinard J (2020). Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee. Scientific Reports 10. doi.org/10.1038/s41598-020-73341-4
-Cameron et al. (2019) Systematically Improving Espresso: Insights from Mathematical Modeling and Experiment, Matter 2(3). doi.org/10.1016/j.matt.2019.12.019
-Córdoba N, Fernandez-Alduenda M, Moreno F, Ruiz Y (2020). Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews. Trends in Food Science & Technology 96: 45-60. doi.org/10.1016/j.tifs.2019.12.004
-Mestdagh F, et al. (2014). The kinetics of coffee aroma extraction. Food Research International 63: 271-274. doi.org/10.1016/j.foodres.2014.03.011
-O'Mahony M, Goldenberg M, Stedmon J, Alford J (1979). Confusion in the use of the taste adjectives ‘sour’ and ‘bitter’ Chemical Senses 4(4): 301–318. doi.org/10.1093/chemse/4.4.301
-Wang X, Lim L (2021). Modeling study of coffee extraction at different temperature and grind size conditions to better understand the cold and hot brewing process . Journal of Food Process Engineering 44(8): doi.org/10.1111/jfpe.13748
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-smithsonianmag.com/science-nature/science-behind-brewing-great-cup-coffee-180965049
-https://codeblackcoffee.com.au/blogs/coffee-notes/coffee-module-3
-clivecoffee.com/blogs/learn/how-coffee-extraction-works
-coffeeadastra.com/2019/01/29/the-dynamics-of-coffee-extraction
-baristahustle.com/blog/coffee-extraction-and-how-to-taste-it
-coffeechemistry.com/brewing-fundamentals
-handground.com/grind/an-intuitive-guide-to-coffee-solubles-extraction-and-tds
-coffeegen.com/thinking-about-the-brew
-coldbrewfactoryshop.com/_files/ugd/9c62af_7b0427e9f98a44c6895d441f9baf381c.pdf
-youtube.com/watch?v=ipB6P1uzNYM
-youtube.com/watch?v=K_r5kpXPRYo
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dr. Christopher Hendon, Assistant Professor, Department of Chemistry and Biochemistry, University of Oregon
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.
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Fat also creates new flavors in other foods. Since fat is such a good conductor of heat, it helps heat from a hot pan connect with food in the pan, and since fat can get really hot, way hotter than, say, water, it can help food reach high enough temperatures for flavor generating chemical reactions like caramelization and the Maillard reaction to happen. So, by cooking something in fat, you're producing totally new flavors both in the fat and on the food itself.
So the sprouts you’re eating today are chemically quite different from those that were on your plate a few decades ago.
The second stroke of luck for sprouts is that we’re boiling and steaming less, and roasting and sauteing more… and these methods create much tastier sprouts.
Because dry heat tends to break down GSLs in a somewhat different way than cooking them with water does - it creates a mix of volatiles that’s far less farty.
Plus, the caramelization you get from roasting or sauteing sprouts helps too, since that additional flavor and sweetness can help mask any remaining bitterness.
In my mind, this combination of a little bitterness, a little earthiness, a little sweetness, a little fat…plus a little acid and a little umami is really amazing.
#Szechuan #pepper #Capsaicin #wasabi #InternationalHotandSpicyFoodDay