Did you know that there are good and bad ways to cook your food, according to science? From frying and baking, to zapping and roasting, here are a few scientifically backed dos and don’ts of food preparation and cooking. Let's go! Hosted by: Stefan Chin (he/him) SciShow is on TikTok! Check us out at https://www.tiktok.com/@scishow ---------- Support SciShow by becoming a patron on Patreon: https://www.patreon.com/scishow ---------- Huge thanks go to the following Patreon supporters for helping us keep SciShow free for everyone forever: Matt Curls, Alisa Sherbow, Dr. Melvin Sanicas, Harrison Mills, Adam Brainard, Chris Peters, charles george, Piya Shedden, Alex Hackman, Christopher R, Boucher, Jeffrey Mckishen, Ash, Silas Emrys, Eric Jensen, Kevin Bealer, Jason A Saslow, Tom Mosner, Tomás Lagos González, Jacob, Christoph Schwanke, Sam Lutfi, Bryan Cloer ---------- Looking for SciShow elsewhere on the internet? SciShow Tangents Podcast: https://scishow-tangents.simplecast.com/ Facebook: http://www.facebook.com/scishow Twitter: http://www.twitter.com/scishow Instagram: http://instagram.com/thescishow #SciShow #science #education ---------- Sources Why Do We Eat Raw Fish But Not Raw Chicken? https://youtu.be/9aoTr9CbHew The Chemistry of Fried Food https://youtu.be/oTfgfoVb6io What’s the Biggest Difference Between Baking Powder And Baking Soda? https://youtu.be/GXRouroc_ZY Does Microwaving Food Destroy Its Vitamins? https://youtu.be/SlkLa9Ezt00 Can You Really Cook Alcohol Out of Food? https://youtu.be/fxipEj0aOIM Why Does Salt Make Food Taste Better? https://youtu.be/ATrSoMlx5PE
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The correct answer is with a slapping robot.
Someone thought he was being funny when he asked me what ham was cured of. Without missing a beat, I told him trichinosis. When you deep fry battered fish, as in fish & chips, the fish isn't fried. It's steamed. French fries have to be cooked twice. Once at a lower temperature to cook them and once at a higher temperature to crisp them.
Always love people highlighting my somewhat obscure field! I'm a wine scientist specifically, but food science is my jam😄
I would LOVE to celebrate a holiday meal with the SciShow team! Can you imagine how wonderful the conversation would be?
If you don't have butter milk (which I never do because...eww) just add a squirt of lemon juice to regular milk. It provides the acid for the same reaction.
MSG (Monosodium Glutamate) works in a similar way to salt (it enhances flavour), but a lot of people find it scary...
"You are not a star." I might not be, Hank, but you are <3
Another thing that might be of interest to SciShow viewers, microwaves use less energy than stovetop or oven cooking, making it greener as well as faster and more nutritious.
It's always nice to see Olivia again. I hope that she's doing well.
I wonder if the amount of stirring also affects the amount of alcohol left at the end.
In Germany people eat raw ground pork with onions on bread buns which is called "Mettbrötchen". I think the meat has to be prepeared specially or extra carefully.
Hank: never eat raw pork Meanwhile germans, literally eating raw ground pork for breakfast: Yolo
:19 Is this video infected?
Ok but in Germany we eat "Mett", which is quite literally raw ground pork.. I love that stuff, lil salt and pepper, on nice bread with onions? nom! Never gotten sick from it- so no, not ALL raw pork is actually bad! :)
It only hurt slightly less then I thought it would to be told by a scientist that you're not a star . ✨
What about chemically cooking foods using acids, like vinegar or lemon juice? There are certain recipes that call for it, and I once accidentally did this to a meat dish by mixing chopped fresh basil with it and leaving it to marinate overnight.
I've eaten raw chicken. My mum was doing a Korean style grill and she sliced up some chicken real thin and arranged them nicely around on a plate. My dumb ass thought it was salmon sashimi. I didn't get sick and it tasted remarkably tasty and similar to salmon. It was soft, rich and creamy
As I am in a coma from all the mac and cheese and dressing. Happy Thanksgiving, y’all! I hope it’s a good one ❤
When researchers want to preserve bacteria to grow it later, they freeze-dry it. My Bacteriology professor used to love pointing this out to people who claimed raw diets were safe because they were freeze-dried!
I now understand why adding salt to a salad is great 😂