Are you loading your dishwasher wrong? MinuteFood 2024-06-04 | Get a 4-week trial, free postage, AND a digital scale at stamps.com/minutefood. Thanks to Stamps.com for sponsoring this video!We dug into the science of dishwashers to *finally* put an end to all your dishwasher debates.๐ง๐ต๐ฒ ๐๐ฐ๐ถ๐ฒ๐ป๐๐ถ๐ณ๐ถ๐ฐ ๐ป๐ถ๐๐๐-๐ด๐ฟ๐ถ๐๐๐: -Pรฉrez, 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. 1โ6. 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-2022-2423๐๐ผ๐ผ๐ฑ (๐ฎ๐ฐ๐ฐ๐ฒ๐๐๐ถ๐ฏ๐น๐ฒ) ๐ฟ๐ฒ๐ณ๐ฒ๐ฟ๐ฒ๐ป๐ฐ๐ฒ๐:-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.html๐ข๐๐ต๐ฒ๐ฟ ๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐๐ถ๐ฑ๐ฒ๐ผ๐:youtube.com/watch?v=wkJJSsmAdDYyoutube.com/watch?v=_rBO8neWw04youtube.com/watch?v=K_W3aR15B44youtube.com/watch?v=pN4yTeEDNIA&t=2syoutube.com/watch?v=yz4eZQQURfkyoutube.com/watch?v=8TfTZANnRN8youtube.com/watch?v=VoHVky4oFAE&list=PLWOkhlfgfV3imKeEofwqSyFc5GGahDsXI&index=6youtube.com/watch?v=MM9g-izGiagyoutube.com/watch?v=_rBO8neWw04youtube.com/watch?v=Ll6-eGDpimU๐ฆ๐๐ฝ๐ฒ๐ฟ-๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐ฒ๐ ๐ฝ๐ฒ๐ฟ๐๐ ๐๐ต๐ผ ๐ฐ๐ผ๐บ๐บ๐๐ป๐ถ๐ฐ๐ฎ๐๐ฒ๐ฑ ๐๐ถ๐๐ต ๐บ๐ฒ ๐ฎ๐ฏ๐ผ๐๐ ๐๐ต๐ถ๐ ๐๐ผ๐ฝ๐ถ๐ฐ:-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/minutefoodTikTok | tiktok.com/@minutefood_Twitter | twitter.com/minutefoodInstagram | instagram.com/minutefood_Facebook | facebook.com/minutefood
The Best Teflon Substitutes MinuteFood 2024-10-10 | Nothing out there is quite as non-stick as a PFAS pan; Teflon IS the slipperiest substance we know of. But there are other kinds of pans that can get really close โ in my opinion, close enough that they make PFAS pans unnecessary in most kitchens.First, there are nonstick pans that arenโt made with PFAS: most notably, what youโll hear called โceramic.โ These pans arenโt actually ceramic; theyโre metal pans with a ceramic-like coating. But, like Teflon, these pansโ 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 thereโs nothing in these babies that poses any legitimate health or environmental threat.
Why some jalapeรฑos are SO much spicier than others MinuteFood 2024-10-05 | To try everything Brilliant has to offer for free for a full 30 days, visit brilliant.org/minutefood. Youโll also get 20% off an annual premium subscription!A HUGE thank you to all our jalapeรฑo taste testers & raters: Melanie, Ashley, Liz, Ryan, Roopa, Lisa, Austin, Scott, Tim, Neuman, Toshi, Maeson, Taytum, James, Bodhi, and Ethan ๐ง๐ต๐ฒ ๐๐ฐ๐ถ๐ฒ๐ป๐๐ถ๐ณ๐ถ๐ฐ ๐ป๐ถ๐๐๐-๐ด๐ฟ๐ถ๐๐๐: -Cervantes-Hernรกndez F, Alcalรก-Gonzรกlez P, Martรญnez 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-Gonzรกlez-Zamora A, Sierra-Campos E, Luna-Ortega JG, Pรฉrez-Morales R, Ortiz JCR, Garcรญa-Hernรกndez 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-Martรญnez AM, Pires CK, Ribes-Moya AM, Fita A, Rodrรญguez-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 Jalapeรฑo, Habanero and Bhut Jolokia peppers. Food Chem 210:606โ612. 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: 185โ190. doi.org/10.1023/A:1003837314929๐๐ผ๐ผ๐ฑ (๐ฎ๐ฐ๐ฐ๐ฒ๐๐๐ถ๐ฏ๐น๐ฒ) ๐ฟ๐ฒ๐ณ๐ฒ๐ฟ๐ฒ๐ป๐ฐ๐ฒ๐:theatlantic.com/science/archive/2016/03/ghost-pepper-heat-research/473361bonappetit.com/story/why-are-only-some-shishitos-spicyhttps://ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=15571americastestkitchen.com/cooksillustrated/how_tos/5667-gauging-chile-heat๐ฆ๐๐ฝ๐ฒ๐ฟ-๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐ฒ๐ ๐ฝ๐ฒ๐ฟ๐๐ ๐๐ต๐ผ ๐ฐ๐ผ๐บ๐บ๐๐ป๐ถ๐ฐ๐ฎ๐๐ฒ๐ฑ ๐๐ถ๐๐ต ๐บ๐ฒ ๐ฎ๐ฏ๐ผ๐๐ ๐๐ต๐ถ๐ ๐๐ผ๐ฝ๐ถ๐ฐ:-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 UniversityMinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.Youtube | youtube.com/minutefoodTikTok | tiktok.com/@minutefood_Twitter | twitter.com/minutefoodInstagram | instagram.com/minutefood_Facebook | facebook.com/minutefood
The truth about egg yolk color MinuteFood 2024-09-27 | An egg yolkโs color comes predominantly from carotenoids, a group of pigments produced by lots of living things...egg-cept animals, which get carotenoids from stuff they eat. The more carotenoid-rich foods a hen gobbles up, the darker-yolked eggs sheโll lay. But you canโt taste carotenoids, so eggs with carotenoid-packed yolks donโt actually taste different from eggs with yolks low in carotenoids. Yet, based on the color, our brains egg-spect them to taste different.And hereโs another important thing: darker-yolked eggs donโt necessarily come from better-fed or more-local chickens. Because simply by supplementing basic chicken feed with egg-stra carotenoids โ like red peppers, chili flakes, marigold petals, orange peels, or synthetic pigments โ anyone, even a big commercial producer, can get their hens to lay eggs with almost any shade yolk.
What sous vide ACTUALLY is (and how it works) MinuteFood 2024-09-22 | Technically, the term refers to a specific way of prepping food โ by vacuum-sealing it โ NOT how you cook the food afterwards. But when most people talk about sous vide, theyโre referring to a specific cooking method: cooking sealed-up food in water at a relatively-low and very-precise temperature for pretty long periods of time with the help of this thingamajig: an immersion circulator. This is where sous vide makes its splash: it cooks at the precise temperature you want the food to end up at. So the foodโs temp will rise until itโs as hot as the water, then itโll justโฆstay there. By cooking food at low, precisely-controlled temperatures for extended periods of time, you can get effects that are difficult โ if not impossible โ to get with other โ higher-heat โ cooking methods.This is why a lot of restaurants rely on sous vide โ it ensures that, say, a steak is cooked exactly how the customer wants it each time they come through the door.
Sous vide: are you on team LOVE IT or HATE IT? MinuteFood 2024-09-19 | Sous vide is one of the nerdiest cooking techniques out there, so it was only a matter of time before this nerd dove on in. And what I found is that people seem to either love sous vide or really dislike it. So whatโs the actual science behind this polarizing cooking method โ and which side is right?
The thing EVERYONE gets wrong about pineapple MinuteFood 2024-09-14 | To try everything Brilliant has to offer for free for a full 30 days, visit brilliant.org/minutefood. Youโll also get 20% off an annual premium subscription!Get your own magnetic ripening guide at store.dftba.com/products/fruit-ripening-guide-magnet!๐ง๐ต๐ฒ ๐๐ฐ๐ถ๐ฒ๐ป๐๐ถ๐ณ๐ถ๐ฐ ๐ป๐ถ๐๐๐-๐ด๐ฟ๐ถ๐๐๐: -Cherian, S., Figueroa, C. R., and Nair, H. (2014). โMovers and shakersโ in the regulation of fruit ripening: a cross-dissection of climacteric versus non-climacteric fruit. J. Exp. Bot. 65, 4705โ4722. 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, 4577โ4588. 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. 39โ61). 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, 784โ791. 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., Domรญnguez-Puigjaner, E. and Llop-Tous, I. (2001). CLimacteric vs non-climacteric physiology. Acta Hortic. 553, 345-349. doi.org/10.17660/ActaHortic.2001.553.84๐๐ผ๐ผ๐ฑ (๐ฎ๐ฐ๐ฐ๐ฒ๐๐๐ถ๐ฏ๐น๐ฒ) ๐ฟ๐ฒ๐ณ๐ฒ๐ฟ๐ฒ๐ป๐ฐ๐ฒ๐:-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.pdf๐ข๐๐ต๐ฒ๐ฟ ๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐๐ถ๐ฑ๐ฒ๐ผ๐:-youtube.com/watch?v=ttCd60Qko5A-youtu.be/GUPnmmUFVxM?si=RYIvdgLUZSXma7mi๐ฆ๐๐ฝ๐ฒ๐ฟ-๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐ฒ๐ ๐ฝ๐ฒ๐ฟ๐๐ ๐๐ต๐ผ ๐ฐ๐ผ๐บ๐บ๐๐ป๐ถ๐ฐ๐ฎ๐๐ฒ๐ฑ ๐๐ถ๐๐ต ๐บ๐ฒ ๐ฎ๐ฏ๐ผ๐๐ ๐๐ต๐ถ๐ ๐๐ผ๐ฝ๐ถ๐ฐ:Dr. Robert Paull, Professor in the Department of Tropical Plant and Soil Sciences at the University of Hawaiสปi at MฤnoaMinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.Youtube | youtube.com/minutefoodTikTok | tiktok.com/@minutefood_Twitter | twitter.com/minutefoodInstagram | instagram.com/minutefood_Facebook | facebook.com/minutefood
The Hidden Ingredients That Affect Your Cooking MinuteFood 2024-09-09 | Butter and oil both consist mostly of super-common fat molecules called triglycerides. But while many cooking oils consist almost exclusively of these fat molecules, butter contains more other compounds as well: water โ which actually isnโt that important here because it evaporates before the butter is hot enough to cook in โ but also proteins, sugars, enzymes, and so-called โfree fatty acidsโ โ the building blocks of fats that arenโt bound up in fat molecules. And itโs this extra stuff that makes butter behave differently than oil when youโre cooking. At least differently than refined cooking oils like vegetable or canola oil; unrefined oils like olive and sesame oil also contain additional compounds, so they actually act more like butter when youโre cooking, and ghee and clarified butter โ which is butter with a lot of that extra stuff removed โ actually behave more like refined oils.
WTF is American cheese? MinuteFood 2024-08-29 | Why do some cheeses melt into ooey gooey deliciousness, while others end up a clumpy mess (and WTF is going on with American cheese)? ๐ง๐ต๐ฒ ๐๐ฐ๐ถ๐ฒ๐ป๐๐ถ๐ณ๐ถ๐ฐ ๐ป๐ถ๐๐๐-๐ด๐ฟ๐ถ๐๐๐: -Fox PF, Guinee TP, Cogan TM, McSweeney, PLH (2017). Fundamentals of Cheese Science || Cheese as an Ingredient: p 629โ679. 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 589โ627. 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), 1625โ1634. 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-Sรถzeri 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)93519-9๐๐ผ๐ผ๐ฑ (๐ฎ๐ฐ๐ฐ๐ฒ๐๐๐ถ๐ฏ๐น๐ฒ) ๐ฟ๐ฒ๐ณ๐ฒ๐ฟ๐ฒ๐ป๐ฐ๐ฒ๐:seriouseats.com/whats-really-in-american-cheesechemistryislife.com/the-chemistry-of-american-cheesethemolecularcircus.wordpress.com/2013/05/14/kitchen-science-melting-cheesecheesescience.org/melt.html#acidcheesescientist.com/rants/processed-cheesespubsapp.acs.org/cen/whatstuff/stuff/7806sci2.htmlvox.com/the-goods/2018/10/11/17964100/american-cheese-dying-millennials-chefsfactmr.com/report/157/processed-cheese-marketculturecheesemag.com/cheese-iq/separation-anxietyhttps://www.cdr.wisc.edu/assets/pipeline-pdfs/Dairy-Pipeline-Vol33-No3_2.pdfamericastestkitchen.com/cooksillustrated/how_tos/6679-why-young-cheese-melts-better-than-aged-cheese๐ข๐๐ต๐ฒ๐ฟ ๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐๐ถ๐ฑ๐ฒ๐ผ๐:youtube.com/watch?v=GGCA9FcgKX4youtube.com/watch?v=mMpClVWHTY4youtube.com/watch?v=OlIkYhPPV04youtube.com/shorts/KKG-LznoJJoyoutube.com/watch?v=xYZfMKGNiFoyoutube.com/watch?v=XoD_S_YEHLIyoutube.com/watch?v=uAk8InX-R2Ayoutube.com/watch?v=rttkpPFNkmYyoutube.com/watch?v=0aGNAxN5Z-oyoutube.com/watch?v=aV0Wq-aYAeY๐ฅ๐ฒ๐น๐ฎ๐๐ฒ๐ฑ ๐ฟ๐ฒ๐ฐ๐ถ๐ฝ๐ฒ๐ ๐ฎ๐ป๐ฑ ๐ต๐ผ๐-๐๐ผ'๐:modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheesemodernistcuisine.com/recipes/melty-queso-dipseriouseats.com/sodium-citrate-baked-mac-and-cheeseseriouseats.com/alka-seltzer-cheese-sauce-recipe-8643844americastestkitchen.com/recipes/9491-grown-up-stovetop-macaroni-and-cheese๐ฆ๐๐ฝ๐ฒ๐ฟ-๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐ฒ๐ ๐ฝ๐ฒ๐ฟ๐๐ ๐๐ต๐ผ ๐ฐ๐ผ๐บ๐บ๐๐ป๐ถ๐ฐ๐ฎ๐๐ฒ๐ฑ ๐๐ถ๐๐ต ๐บ๐ฒ ๐ฎ๐ฏ๐ผ๐๐ ๐๐ต๐ถ๐ ๐๐ผ๐ฝ๐ถ๐ฐ:Dean Sommer. Cheese & Food Technologist at the Center for Dairy Research, University of Wisconsin-MadisonMinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.Youtube | youtube.com/minutefoodTikTok | tiktok.com/@minutefood_Twitter | twitter.com/minutefoodInstagram | instagram.com/minutefood_Facebook | facebook.com/minutefood
Butter vs. Oil: Which One Is The Better Choice to Keep Your Eggs from Sticking? ๐ฅ๐ณ MinuteFood 2024-08-25 | By forming a barrier that prevents the protein in an egg from chemically bonding with the metal in a pan, both butter and oil do lessen the risk of stickingโฆbut butter generally does a better job than oil does. See, most foods that we cook โ like eggs โ are mostly water, and water and fat donโt like each other. So when you add an egg to hot oil, the egg and the oil actually repel each other slightly, leaving only the thinnest barrier of oil between the food and the metal of the pan. Butter, though, is rich in a few different types of compounds, like phospholipids and milk proteins, that have parts which are hydrophilic โ theyโre attracted to water โ and parts that are lipophilic โ theyโre attracted to fat. These compounds keep the watery egg and the fatty butter in close contact, maintaining a nice thick butter barrier between the food and the pan, and preventing bonding between them. So if you want to be totally sure your eggs wonโt stick, butterโs the better choice.
How bad is double-dipping? MinuteFood 2024-08-13 | George and Timmy popularized the term in that infamous #Seinfeld episode, but the act itself โ and some peopleโs revulsion toward it โ isnโt new; back in the 16th century, the Dutch scholar Erasmus warned that โit is boorish to redip half-eaten bread into the soup." But is double-dipping actually risky, health-wise? And if so, how risky?
Why Your Sourdough Bread Isnt Getting Brown MinuteFood 2024-08-06 | The higher the pH, the faster the Maillard reaction will happen. The chemistry is complicated, but basically, a basic environment makes the reactive parts of amino acids even more reactive, kickstarting the domino effect. You may already have a sense of this if youโre a bread lover; since sourdough has a relatively low pH, it often doesnโt brown as well as less-sour doughs. 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 youโre sauteing onions; a pinch or so will speed that GBD right along.
The secret to buying coffee youll actually like MinuteFood 2024-08-02 | To start using Tab for a Cause (and help strengthen our democracy!), go to http://tabfordemocracy.org/minutefoodA HUGE thanks to Colorado River Coffee Roasters for helping me out with this video! Check them out here: crcoffeeroasters.com๐ง๐ต๐ฒ ๐๐ฐ๐ถ๐ฒ๐ป๐๐ถ๐ณ๐ถ๐ฐ ๐ป๐ถ๐๐๐-๐ด๐ฟ๐ถ๐๐๐: -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: 188โ201. 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), 1010โ1036. 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, 92โ104. doi.org/10.1007/s00217-001-0424-7๐๐ผ๐ผ๐ฑ (๐ฎ๐ฐ๐ฐ๐ฒ๐๐๐ถ๐ฏ๐น๐ฒ) ๐ฟ๐ฒ๐ณ๐ฒ๐ฟ๐ฒ๐ป๐ฐ๐ฒ๐:-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-coffee๐ข๐๐ต๐ฒ๐ฟ ๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐๐ถ๐ฑ๐ฒ๐ผ๐:-youtube.com/watch?v=N6BJVM5tvnw-youtube.com/watch?v=Y52WQygSrmQ-youtube.com/watch?v=cRSS0VBV99c-youtube.com/watch?v=WNKX0OnkFcUMinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.Youtube | youtube.com/minutefoodTikTok | tiktok.com/@minutefood_Twitter | twitter.com/minutefoodInstagram | instagram.com/minutefood_Facebook | facebook.com/minutefood
The science behind great coffee: nailing its Goldilocks zone MinuteFood 2024-07-24 | No matter how you brew your coffee, youโre using water to dissolve compounds out of the coffee beans and into your cup; that process is called โextraction.โ Now, I kind of assumed that youโd want to extract everything possible from the beans โ the grounds, really โ to wring out every drop of deliciousness. But thatโs not actually what you should go for. Where you probably want to be is in the middle โ in coffeeโs โGoldilocks zoneโ. This is the sweet spot, where youโll 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 weirdest ingredient you SHOULD be using MinuteFood 2024-07-19 | MinuteFood merch is NOW AVAILABLE at http://DFTBA.com/minutefood! Join us on Patreon (patreon.com/minutefood) or as a YouTube member for an exclusive discount!๐ง๐ต๐ฒ ๐๐ฐ๐ถ๐ฒ๐ป๐๐ถ๐ณ๐ถ๐ฐ ๐ป๐ถ๐๐๐-๐ด๐ฟ๐ถ๐๐๐: -Jimรฉnez-Arias D, Garcรญa-Machado FJ, Morales-Sierra S, Garcรญa-Garcรญa AL, Herrera AJ, Valdรฉs 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 & Pรฉrez-Llorรฉns 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-Castaรฑeda M, Muรฑoz-Muรฑoz C, Agurto-Muรฑoz 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/phycology2020012๐๐ผ๐ผ๐ฑ (๐ฎ๐ฐ๐ฐ๐ฒ๐๐๐ถ๐ฏ๐น๐ฒ) ๐ฟ๐ฒ๐ณ๐ฒ๐ฟ๐ฒ๐ป๐ฐ๐ฒ๐:-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-seaweeds๐ฆ๐๐ฝ๐ฒ๐ฟ-๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐ฒ๐ ๐ฝ๐ฒ๐ฟ๐๐ ๐๐ต๐ผ ๐ฐ๐ผ๐บ๐บ๐๐ป๐ถ๐ฐ๐ฎ๐๐ฒ๐ฑ ๐๐ถ๐๐ต ๐บ๐ฒ ๐ฎ๐ฏ๐ผ๐๐ ๐๐ต๐ถ๐ ๐๐ผ๐ฝ๐ถ๐ฐ:-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 ConnecticutMinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.Youtube | youtube.com/minutefoodTikTok | tiktok.com/@minutefood_Twitter | twitter.com/minutefoodInstagram | instagram.com/minutefood_Facebook | facebook.com/minutefood
The Secret Ingredient for Delicious Meals MinuteFood 2024-07-09 | I know, youโve heard about umami a LOT โ youโre probably tired of it. Iโm tired of it too. At least I was, until I stumbled across a little morsel of knowledge that has totally changed how I think about โ and achieve โ umami.
Why Fake Meat Struggles to Match the Real Thing MinuteFood 2024-07-05 | If we want to fix the big problems with eating meat, we need to get mainstream meat-eaters โ like me โ to replace at least some of the meat in our diet with animal-free products. And study after study after study has found that in order for that to happen, we need products that ARE super-meat-like. But why is meat so hard to imitate?
Why salt shapes matter MinuteFood 2024-06-29 | Salts - even those that are otherwise really similar - can take very different forms, and that matters in the kitchen.
Its OK to use cheap vanilla for this MinuteFood 2024-06-26 | There IS an important difference between vanilla products made with vanilla beans, and those made with synthesized vanillin. Find out when it's ok to buy "imitation" vanilla.
Why humans are bad at washing dishes MinuteFood 2024-06-21 | MinuteFood merch is NOW AVAILABLE at http://DFTBA.com/minutefood! As if that werenโt awesome enough, right now you can get 20% off anything in our store with promo code MINUTEFOOD.Youโve got a pile of dirty dishesโฆshould you hand-wash them or use the dishwasher? ๐ง๐ต๐ฒ ๐๐ฐ๐ถ๐ฒ๐ป๐๐ถ๐ณ๐ถ๐ฐ ๐ป๐ถ๐๐๐-๐ด๐ฟ๐ถ๐๐๐: -Belke L, Maitra W, Stamminger R (2018) Global consumer study to identify the potential of water-saving in dishwashing, Energy Effic, 11, 1887โ1895. 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, 46โ58. 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), 432โ348. 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, 173โ182. 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, 1โ43.-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, 81โ88.-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, 567โ583. doi.org/10.1007/s12053-018-9648-2๐๐ผ๐ผ๐ฑ (๐ฎ๐ฐ๐ฐ๐ฒ๐๐๐ถ๐ฏ๐น๐ฒ) ๐ฟ๐ฒ๐ณ๐ฒ๐ฟ๐ฒ๐ป๐ฐ๐ฒ๐:-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.pdf๐ข๐๐ต๐ฒ๐ฟ ๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐๐ถ๐ฑ๐ฒ๐ผ๐:youtube.com/watch?v=_haQLmfoWxI (our previous dishwasher video)youtube.com/watch?v=F4h2NxtBlqcyoutube.com/watch?v=jHP942Livy0youtube.com/watch?v=6C6JzGhxLk8youtube.com/watch?v=K_W3aR15B44๐ฆ๐๐ฝ๐ฒ๐ฟ-๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐ฒ๐ ๐ฝ๐ฒ๐ฟ๐๐ ๐๐ต๐ผ ๐ฐ๐ผ๐บ๐บ๐๐ป๐ถ๐ฐ๐ฎ๐๐ฒ๐ฑ ๐๐ถ๐๐ต ๐บ๐ฒ ๐ฎ๐ฏ๐ผ๐๐ ๐๐ต๐ถ๐ ๐๐ผ๐ฝ๐ถ๐ฐ:-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/minutefoodTikTok | tiktok.com/@minutefood_Twitter | twitter.com/minutefoodInstagram | instagram.com/minutefood_Facebook | facebook.com/minutefood
Butter or Oil: Whats Best for Your Recipes? MinuteFood 2024-06-18 | Itโs a question I ask myself ALL the time when Iโm about to cook something: should I use butter or oil? And the answer isโฆwell, it depends. 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 theyโre made of.
Meet the Meat Paradox MinuteFood 2024-06-05 | Most of the meat thatโs commercially available is terrible for the animals it comes from and terrible for the environment. I know all this. But I also know that meat is really freaking delicious. So I do still eat it โ although it comes with a hefty side of guilt. And Iโm not alone; this internal conflict is so common that scientists have given it a name: โthe meat paradox.โ 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.
Do different color yolks taste different? MinuteFood 2024-05-23 | All sorts of cues other than taste โ like color โ can create expectations that affect our perception of how a food tastes; thatโs why we perceive darker-yolked eggs are more delicious even though they arenโt.
Do air fryers SUCK? MinuteFood 2024-05-15 | Food that's cooked with air rather than oil miss out some qualities. However, air frying is one of the best alternatives to actual frying that most of us have, so if youโre willing to sacrifice some of the fried food experience for the sake of your health, or for easier clean-up, or so your kids can cook their own dinner without getting burned, an air fryer might be a great option.
This changed the way I think about vegetables MinuteFood 2024-05-10 | Thanks to Trade Coffee for sponsoring this video! Visit drinktrade.com/MinuteFood to enjoy 30% off your first month of coffee. Different foods have different likelihoods of harboring germs and getting you sick - so whatโs the riskiest food out there?๐ง๐ต๐ฒ ๐๐ฐ๐ถ๐ฒ๐ป๐๐ถ๐ณ๐ถ๐ฐ ๐ป๐ถ๐๐๐-๐ด๐ฟ๐ถ๐๐๐: -DeWaal CS, Glassman M (2013). Outbreak alert! 2001โ2010: 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 Agricultureโs 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.; Thรฉbault, 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):701โ710. 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 StatesโMajor Pathogens. Emerging Infectious Diseases, 17(1), 7-15. doi.org/10.3201/eid1701.p11101.๐๐ผ๐ผ๐ฑ (๐ฎ๐ฐ๐ฐ๐ฒ๐๐๐ถ๐ฏ๐น๐ฒ) ๐ฟ๐ฒ๐ณ๐ฒ๐ฟ๐ฒ๐ป๐ฐ๐ฒ๐:-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-a4109713872smithsonianmag.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-greens๐ฆ๐๐ฝ๐ฒ๐ฟ-๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐ฒ๐ ๐ฝ๐ฒ๐ฟ๐๐ ๐๐ต๐ผ ๐ฐ๐ผ๐บ๐บ๐๐ป๐ถ๐ฐ๐ฎ๐๐ฒ๐ฑ ๐๐ถ๐๐ต ๐บ๐ฒ ๐ฎ๐ฏ๐ผ๐๐ ๐๐ต๐ถ๐ ๐๐ผ๐ฝ๐ถ๐ฐ:-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 UniversityMinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.Merch | store.dftba.com/collections/minutefoodTikTok | tiktok.com/@minutefood_Twitter | twitter.com/minutefoodInstagram | instagram.com/minutefood_Facebook | facebook.com/minutefood
What is a โdry brineโ? MinuteFood 2024-05-04 | See, meat sitting in a brine will soak up some of the water; that helps make it super moist, but can also end up diluting the flavor. An alternative is to just rub the meat with plenty of salt and let it sit. Basically; the salt breaks into ions, which diffuse into the meat and make the filaments better at holding onto water. But since you arenโt adding water, theyโre just holding onto the moisture that the meat naturally contains.
A rule of thumb for your leftovers MinuteFood 2024-04-24 | Thereโs a ton of complicated chemistry going on in leftovers. But you can kind of boil things down to one pretty good rule of thumb: foods that improve by cooking longer - like stews, chilis, and curries - also tend to improve as they sit longer, whereas foods that cook quickly donโt tend to fare as well the second day. But there are definite exceptionsโฆ I mean, who doesnโt love leftover Chinese food?
What makes Himalayan salt pink? MinuteFood 2024-04-16 | All salts - at least those in your kitchen - are almost entirely made up of sodium and chloride.Different kinds of salt basically vary along that small part of salt that isnโt 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.
How gross is cast iron cooking? MinuteFood 2024-04-12 | Is it gross to cook with a cast iron (or carbon steel) pan?Join our Patreon community! http://patreon.com/minutefoodLink to our favorite yucca scrubbies: soaptreecleaners.com/shop/ols/products/soaptree-cleaners-yucca-scrubby--2-pack๐๐ผ๐ผ๐ฑ (๐ฎ๐ฐ๐ฐ๐ฒ๐๐๐ถ๐ฏ๐น๐ฒ) ๐ฟ๐ฒ๐ณ๐ฒ๐ฟ๐ฒ๐ป๐ฐ๐ฒ๐:youtube.com/watch?v=cJthSeeo3B8campfiresandcastiron.com/are-cast-iron-pans-sanitary-the-science-behind-the-answerriskyornot.co/episodes/6-cast-ironacsh.org/news/2018/07/30/seasoning-frying-pan-leads-new-approach-food-safety-13242MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.Merch | store.dftba.com/collections/minutefoodTikTok | tiktok.com/@minutefood_Twitter | twitter.com/minutefoodInstagram | instagram.com/minutefood_Facebook | facebook.com/minutefood
Why Hot Pockets Have Cold Middles: A Microwave Myth Debunked MinuteFood 2024-04-05 | Tired of Hot Pockets frozen in the middle? Don't worry, your microwave is not broken - it's just Physics!
Cilantro didnt always taste like soap MinuteFood 2024-04-01 | Cilantro is one of the most polarizing foods out there - but why? And what do stinkbugs have to do with anything?๐ง๐ต๐ฒ ๐๐ฐ๐ถ๐ฒ๐ป๐๐ถ๐ณ๐ถ๐ฐ ๐ป๐ถ๐๐๐-๐ด๐ฟ๐ถ๐๐๐: -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. 77โ84). 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 โStinking Herbeโ: A Case Study of Culinary Prejudice. Gastronomica, 1(2), 10โ15. doi.org/10.1525/gfc.2001.1.2.10-Running, C., & Hayes, J. (2016). Individual Differences in Multisensory Flavor Perception (pp. 185โ210). 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), 1093โ1099. doi.org/10.1021/jf901463p๐๐ผ๐ผ๐ฑ (๐ฎ๐ฐ๐ฐ๐ฒ๐๐๐ถ๐ฏ๐น๐ฒ) ๐ฟ๐ฒ๐ณ๐ฒ๐ฟ๐ฒ๐ป๐ฐ๐ฒ๐:-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-cilantro๐ฅ๐ฒ๐น๐ฎ๐๐ฒ๐ฑ ๐๐ถ๐ฑ๐ฒ๐ผ๐:-youtu.be/6ymoPRWxZl8?si=3bzav5a2htAiPRGe-youtube.com/watch?v=HF7Ni347Gvg๐ฆ๐๐ฝ๐ฒ๐ฟ-๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐ฒ๐ ๐ฝ๐ฒ๐ฟ๐๐ ๐๐ต๐ผ ๐ฐ๐ผ๐บ๐บ๐๐ป๐ถ๐ฐ๐ฎ๐๐ฒ๐ฑ ๐๐ถ๐๐ต ๐บ๐ฒ ๐ฎ๐ฏ๐ผ๐๐ ๐๐ต๐ถ๐ ๐๐ผ๐ฝ๐ถ๐ฐ:-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 Florida๐ ๐๐จ๐๐ ๐๐ต๐ฎ๐ป๐ธ๐ ๐๐ผ ๐บ๐ ๐๐๐ถ๐ป๐ธ๐ฏ๐๐ด ๐๐ป๐ถ๐ณ๐ณ๐ฒ๐ฟ๐:Stephen, Hannah, Donna, Jessica, Janet, Sarah, Ben, Benji, Kiley, Brian, Cheryl, Paige, Aurelio, Scott, Carrie, Austin, Bodhi, Maddux, Mary, Tiffany, Joe, Erin, Nicki, ToshiMinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.Youtube | youtube.com/minutefoodTikTok | tiktok.com/@minutefood_Twitter | twitter.com/minutefoodInstagram | instagram.com/minutefood_Facebook | facebook.com/minutefood
How to Achieve Restaurant-Style Crispy Food at Home MinuteFood 2024-03-25 | There are two main qualities that make food more likely to do that loud fracture-y thing we love so much. The first is that the food - at least the surface of the food - has been dehydratedโฆitโs dried out. And the second quality is that itโs porousโฆ there is some space inside. If you want to get ultimate crispy-ness at home, you need to consider - and maximize - these qualities.
How to Tame Garlics Pungent Flavor MinuteFood 2024-03-20 | With a little know-how, you can manipulate garlicโs chemistry to produce all sorts of different flavors.
Can I learn to love induction cooking? MinuteFood 2024-03-15 | Get your limited-edition eclipse shirt at http://dftba.com/minuteearth (order by Monday, March 18 to be sure to get it in time for the upcoming eclipse)!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=pbOxsblVL0vchZsg๐ข๐๐ต๐ฒ๐ฟ ๐ฟ๐ฒ๐น๐ฎ๐๐ฒ๐ฑ ๐๐ถ๐ฑ๐ฒ๐ผ๐:-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-flvddf๐๐ผ๐ผ๐ฑ (๐ฎ๐ฐ๐ฐ๐ฒ๐๐๐ถ๐ฏ๐น๐ฒ) ๐ฟ๐ฒ๐ณ๐ฒ๐ฟ๐ฒ๐ป๐ฐ๐ฒ๐:-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-7377536๐ฆ๐๐ฝ๐ฒ๐ฟ-๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐ฒ๐ ๐ฝ๐ฒ๐ฟ๐๐ ๐๐ต๐ผ ๐ฐ๐ผ๐บ๐บ๐๐ป๐ถ๐ฐ๐ฎ๐๐ฒ๐ฑ ๐๐ถ๐๐ต ๐บ๐ฒ ๐ฎ๐ฏ๐ผ๐๐ ๐๐ต๐ถ๐ ๐๐ผ๐ฝ๐ถ๐ฐ:-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.Youtube | youtube.com/minutefoodTikTok | tiktok.com/@minutefood_Twitter | twitter.com/minutefoodInstagram | instagram.com/minutefood_Facebook | facebook.com/minutefood
Why does it take minutes (instead of hours) to cook a potato in a microwave? MinuteFood 2024-03-08 | Microwaves are different from basically every other cooking method because they donโt emit any actual heat; instead, molecules in food convert a microwaveโs electromagnetic energy into heat. And itโs this totally different process thatโs responsible for so many of the things about microwaves that seem so weird. Like the fact that they work really freaking fast.If youโre, 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.
The big advantage of stainless steel pans MinuteFood 2024-03-05 | Stainless steel pans are, unsurprisingly, mostly stainless steel, with at least one added layer of another metal, like aluminum or copper. The work and materials that go into manufacturing these pans makes them pretty expensive, but their big advantage is that they conduct heat really well - in other words, heat moves through the pan easily.So stainless steel pans heat up fast when you add heat and cool down fast when you take heat away - perfect for something like sautรฉing, where you want to be able to control the temperature pretty carefully.
Why leftover pizza tastes so good MinuteFood 2024-03-01 | Why does leftover pizza taste so good? Find out why a foray in the fridge improve some dishes, but makes others gross.
Your freezer is messing with your food MinuteFood 2024-02-27 | Weโre (almost) two years old! Celebrate by joining us on YouTube Memberships, at Patreon patreon.com/minutefood, with a Super Thanks, or simply by watching, liking, and sharing our videos! Freezing is an awesome way to preserve food - but it isnโt perfect.๐ง๐ต๐ฒ ๐๐ฐ๐ถ๐ฒ๐ป๐๐ถ๐ณ๐ถ๐ฐ ๐ป๐ถ๐๐๐-๐ด๐ฟ๐ถ๐๐๐: -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.โice crystal formation and cell damage in cod muscle frozen before rigor mortis. Journal of the Science of Food and Agriculture 12(6), 442โ449. doi:10.1002/jsfa.2740120603 - Martino MN, Zaritzky NE (1988). Ice Crystal Size Modifications during Frozen Beef Storage. Journal of Food Science 53(6): 1631โ1637. 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/ed061p340๐๐ผ๐ผ๐ฑ (๐ฎ๐ฐ๐ฐ๐ฒ๐๐๐ถ๐ฏ๐น๐ฒ) ๐ฟ๐ฒ๐ณ๐ฒ๐ฟ๐ฒ๐ป๐ฐ๐ฒ๐:-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-meat๐ฆ๐๐ฝ๐ฒ๐ฟ-๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐ฒ๐ ๐ฝ๐ฒ๐ฟ๐๐ ๐๐ต๐ผ ๐ฐ๐ผ๐บ๐บ๐๐ป๐ถ๐ฐ๐ฎ๐๐ฒ๐ฑ ๐๐ถ๐๐ต ๐บ๐ฒ ๐ฎ๐ฏ๐ผ๐๐ ๐๐ต๐ถ๐ ๐๐ผ๐ฝ๐ถ๐ฐ:-Dr. Dennis Heldman, Professor of Food Engineering at the Ohio State UniversityMinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.Youtube | youtube.com/minutefoodTikTok | tiktok.com/@minutefood_Twitter | twitter.com/minutefoodInstagram | instagram.com/minutefood_Facebook | facebook.com/minutefood
Your microwave is hiding a superpower (its not what you think!) MinuteFood 2024-02-23 | Have you ever wondered why microwaves make your food soggy? See, as water inside food heats up, it turns to steam and escapes outwards. In, say, an oven, that moisture would get whisked away as soon as it reached the super-hot surface of the food. But in a microwave, the surface doesnโt get all that hot, so escaping moisture condenses there, sogg-ifying it. And at the same time, all the heat deep inside vaporizes so much water so fast that pressure builds up, pushing out more and more moisture and drying out the food. You can add more moisture โ a sprinkle of water, or a wet paper towel โ but because a microwave is so good at exciting water molecules, itโs just always going to dehydrate food. So, use your microwave to dehydrate food! This thing is a beast at drying herbs, toasting nuts, dehydrate fruit, and churning out cheese crisps and kale chips.
How your fridge prevents food from going bad MinuteFood 2024-02-20 | The land-lubbing critters we lub are mostly warm-blooded; they operate at a consistent hundred or so degrees F - around 38C. Since landfood operates at toasty temps, biological stuff associated with it - the enzymes inside it and any microbes hanging out on or in it - are also adapted to those toasty temps. Refrigerating meat drops its temperature way below this point, bringing microbial and enzymatic activity going on in it to a near-halt - therefore slowing spoilage way down.
MinuteFood: using #science to get better at #cooking MinuteFood 2024-02-16 | Should I use oil or butter? What IS tofu, and how do I cook it? Why does my wine sometimes smell like cat pee? To figure it all out, Iโm turning to: science. So if you want to know what physics says about how to not overcook your steak, or how to use chemistry to make garlic taste better, head over to MinuteFood - no reservations required.
What do wine and movie theater popcorn have in common? MinuteFood 2024-02-13 | Have you ever smelled popcorn or cat pee in your wine? Here's why.
Dont make this coffee brewing mistake! MinuteFood 2024-02-09 | Go to http://good.store/minutefood to get 25% off your Awesome Coffee Club subscription or ANYTHING else at their parent website, the Good Store! Want better-tasting coffee? Start by brewing it better - with science.๐ง๐ต๐ฒ ๐๐ฐ๐ถ๐ฒ๐ป๐๐ถ๐ณ๐ถ๐ฐ ๐ป๐ถ๐๐๐-๐ด๐ฟ๐ถ๐๐๐: -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-Cรณrdoba 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 โsourโ and โbitterโ Chemical Senses 4(4): 301โ318. 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.13748๐๐ผ๐ผ๐ฑ (๐ฎ๐ฐ๐ฐ๐ฒ๐๐๐ถ๐ฏ๐น๐ฒ) ๐ฟ๐ฒ๐ณ๐ฒ๐ฟ๐ฒ๐ป๐ฐ๐ฒ๐:-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_r5kpXPRYo๐ฆ๐๐ฝ๐ฒ๐ฟ-๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐ฒ๐ ๐ฝ๐ฒ๐ฟ๐๐ ๐๐ต๐ผ ๐ฐ๐ผ๐บ๐บ๐๐ป๐ถ๐ฐ๐ฎ๐๐ฒ๐ฑ ๐๐ถ๐๐ต ๐บ๐ฒ ๐ฎ๐ฏ๐ผ๐๐ ๐๐ต๐ถ๐ ๐๐ผ๐ฝ๐ถ๐ฐ:-Dr. Christopher Hendon, Assistant Professor, Department of Chemistry and Biochemistry, University of OregonMinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.Youtube | youtube.com/minutefoodTikTok | tiktok.com/@minutefood_Twitter | twitter.com/minutefoodInstagram | instagram.com/minutefood_Facebook | facebook.com/minutefood
Why fat makes things taste so good MinuteFood 2024-02-02 | Fats naturally contain flavor molecules: slurp a little extra virgin olive oil and you'll get grassy, citrusy, nutty, even soapy flavors; lick a bit of butter and you'll sense creaminess, nuttiness, maybe a little funkiness. So, when you add fat to, say, some green beans, you're also adding flavor.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.
Brussels Sprouts used to suck, but now theyre delicious - heres why MinuteFood 2024-01-29 | The lowly sprout has had two strokes of good luck in recent years. First, in the late 1990s, brussels breeders started growing sprouts that had lower concentrations of GSLs - the molecules that make sprouts bitter and stinky - and higher sugar levels.So the sprouts youโre 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 weโre boiling and steaming less, and roasting and sauteing moreโฆ 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 thatโs 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 fatโฆplus a little acid and a little umami is really amazing.
Why we love a bitter taste MinuteFood 2024-01-23 | Even if theyโre toxic in large doses, small amounts of certain bitter compounds interact with our bodies in ways that feel good - like the caffeine in coffee and tea. We seek them out because we like how they make us feel, and we get used to their bitterness. And with enough exposure, we might begin to appreciate that bitterness, which might turn us on to other bitter flavors โ and voila, a love for bitter stuff is born.
DONT do this to your cast iron pan! MinuteFood 2024-01-20 | Wanna know how to avoid rusting your iron pan? The one thing you shouldnโt do is soak it - or even leave it wet after you wash it.
Will Soap Really Ruin My Cast Iron? MinuteFood 2024-01-18 | Confused about your #castiron? Here's how #science says you should treat it. #chemistry #homecooking
Too spicy? Do this! MinuteFood 2024-01-16 | It's International Hot and Spicy Food Day! To celebrate, let's find out how to cool down after eating different types of spicy ๐ถ๏ธ๐ฅ#Szechuan #pepper #Capsaicin #wasabi #InternationalHotandSpicyFoodDay
Cant decide on a salt? Pick kosher! MinuteFood 2024-01-12 | If youโre not sure what salt to choose - or you want to keep things simple and clean, and only have one type of salt on hand - kosher salt is the one to go.
