What happens to proteins in food when you cook it? Why is temperature so important to cooking? It all has to do with protein denaturation. Dr. Kiki explains it all in this episode of Food Science
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Comments 17caitlin_macdonald:
Could please add more technical details so we can enjoy mor…
Could please add more technical details so we can enjoy more of you content.... many thanks in advance
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leon_rogers2 years, 4 months ago
life is not a mistake
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reynaldo_godínez5 years, 7 months ago
Hi Dr Kiki, I need help with some homework. I will be grateful if you can explain what coagulation, gluten formation and foam formation is. Thank you!
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jilllewis3305 years, 7 months ago
whoah, love this! just subscribed. was trying to explain to my partner what happens when you cook meat. you are a science rockstar!
D
danielleadams3404 months, 3 weeks ago
I tried doing a cold cooking experiment by soaking dried pasta in vinegar. Im in the UK and rarely do you get unclean dry pasta. It worked, it was edible and safe. The only issue was the starch and time it took. I waited 24 hours when I tested it.
franz-xaver_scheel7 months, 2 weeks ago
Doc u are amazing 🤩🤩🤩🤩🤩
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lorraine_powell5 years, 5 months ago
wow really interesting
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laurie.morgan6 years, 10 months ago
your videos are great! thanks for sharing your Knowledge. you rock.
anel.valdez2 years, 10 months ago
Why do frozen strawberries yield more DNA?
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robin_eaton4 years, 8 months ago
Great explanation 👍👍
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james_west9 months, 4 weeks ago
Just found this channel, immidietalaly suscribed! Great video, I was looking for this exact explanation, while exploring what "cooking" really means - denaturation of proteins in the food, which may also be achieved chemically (both through acids, and alkaline conditions)
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brenda.padilla1 year, 8 months ago
MJ
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danielleadams3401 year, 10 months ago
Nice.....
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brenda.padilla10 months ago
Here for my PubH Nutrition class :) I subscribe to get more useful information.
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pietrawhisper211 year, 11 months ago
Mam pls say does boiling moong dal reduces it's protein pls reply
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hakanhenk7474 years, 5 months ago
Great video DR. I am wondering if you can answer this tricky question. How would you cook lets say Beef to 70degC without denaturing the proteins OR denaturing the proteins BUT keeping the cherry red color (Oxymyoglobin) as seen when you buy the Beef raw? Is this possible? To cook beef without it turning brown? Thanks
Could please add more technical details so we can enjoy more of you content.... many thanks in advance
life is not a mistake
Hi Dr Kiki, I need help with some homework. I will be grateful if you can explain what coagulation, gluten formation and foam formation is. Thank you!
whoah, love this! just subscribed. was trying to explain to my partner what happens when you cook meat. you are a science rockstar!
I tried doing a cold cooking experiment by soaking dried pasta in vinegar. Im in the UK and rarely do you get unclean dry pasta. It worked, it was edible and safe. The only issue was the starch and time it took. I waited 24 hours when I tested it.
Doc u are amazing 🤩🤩🤩🤩🤩
wow really interesting
your videos are great! thanks for sharing your Knowledge. you rock.
Why do frozen strawberries yield more DNA?
Great explanation 👍👍
Just found this channel, immidietalaly suscribed! Great video, I was looking for this exact explanation, while exploring what "cooking" really means - denaturation of proteins in the food, which may also be achieved chemically (both through acids, and alkaline conditions)
MJ
Nice.....
Here for my PubH Nutrition class :) I subscribe to get more useful information.
Mam pls say does boiling moong dal reduces it's protein pls reply
Great video DR. I am wondering if you can answer this tricky question. How would you cook lets say Beef to 70degC without denaturing the proteins OR denaturing the proteins BUT keeping the cherry red color (Oxymyoglobin) as seen when you buy the Beef raw? Is this possible? To cook beef without it turning brown? Thanks
Why 40 degrese?