Does marinating do anything? 

Beaye hahahahahahaha

@Beaye yeah but where do chemtrails fit in?

Snake Plissken Have you ever seen a cartoon where smell lines are wafting up off of hot food? Those are the chem trails. If you breathe them in, they mind control you into wanting to eat that food. Look into it.

Beaye irony? Or are you dumb

5G is the Chinese government's codename for MSG. It's so obvious once you see the facts.

en.wikipedia.org/wiki/Inverted_pyramid_(journalism)

@@aragusea woah first reply adam

@@aragusea 1 like woahhh

Merrill George you can’t woooosh a Ragusea

@@aragusea this has just changed my life

Agreed. I fully enjoy ingesting Adam’s vids; nugget-city & cheers, Adam! 🥂

It's garbage and is not consistent with actual food science. I'll bet you believe in the vax too! LOL

Yes, and one of the few examples I've seen of a headline that's a yes/no question in which the answer is "yes"!

I KNOW! INSTANT respect 😌

He seems to expound upon the point from the most relevant info to the least. Quite informative.

I thought it was opal

I was just thinking "Why is it BLUE??"

I thought the same thing! I was a bit confused as to how marinating rocks would actually do anything. XD

I thought it was small peices of glass.

@@Apemon7 I thought the same thing too xD

Haha nice

Thats the comment I paused the video and was looking for. Thanks.

IMMA DIP MY BALLS INTO SOME THOUSAND ISLAND DRESSING CAUSE I GOT DEPRESSION

@@zebius4157 I laughed at that.

Hahaha :))

That’s true but that doesn’t change the fact that marinades do something different than just a sauce or a rub. It also shows that it’s BS that marinades don’t do anything.

Interesting. So, the solution would be to use ingredients that are dyed blue rather than adding blue dye to the mixture? If it were really something that mattered a great deal, I could see someone trying it. But I see the point and it makes a sense to me.

@@codacreator6162 No, dying something blue would take us back to the original problem where the dye on the substance will be absorbed less readily than the substance itself. Remember that the act of absorption ends up separating even homogenous mixtures The solution would be, at least for lemon, to do a cross sectional litmus test by cutting a slice of the meat For detecting salinity across the cross section of meat, it might be trickier

Radioactive marker

@@Tom-ts5qd Finally, a practical solution

So marinades are pointless. If it doesn't penetrate the meat it's no different than a seasoning/spice/sauce. Those thing don't require extra time either.

@@randybobandy9828 It's one method by which to more tightly bind spices and flavors to the outer layer of the meat without significantly changing the final outer texture or getting in the way of the outer browning/searing/skin. Yes, whether you're using a spice, sauce, or marinade you're still essentially only applying flavor to the surface (though a marinade goes a bit deeper). But in the cases of spice the seasoning is loosely bound to the surface, and in the case of a sauce you're covering any skin/browning in such a way that can alter the texture (and to some degree flavor) of the final product. A marinade gets you the best of both (in theory), flavoring the layer of meat tissue right below the outer most - though whether that's worth the effort is debatable. But at the very least I wouldn't call it totally interchangeable with examples you mentioned. I think it's totally valid to just say it's not worth the effort, rather than trying to strictly equate it to something else.

@@randybobandy9828 the video answers this. It's so that you can have sauce free texture but saucy flavor.

@@randybobandy9828 basically you didnt understand anything you watched

@@randybobandy9828 you didn't watch the video did ya

Then cook myself

Beckham Aiman ew lol

This guy's too close to the truth, GET HIM!

They hated him because he told them the truth.

And serve the digested steak to my family. Just like grandma used to make em.

I know right, it is a heresy on itself.

S.E. Asians: These people don't truly know how cooking works isn't it? Lol

LITERALLY flavourless lmao

This is one of the sickest burns I’ve ever seen.

Clearly they've never poured pineapple juice on literally anything in creation.

I'll keep that in mind

Overcorrection

this is how i make my tofu taste good! just cut it into small pieces first (:

@@JonCodec another thing i learned is to freeze and thaw tofu first so then you get more cracks in the surface and therefore more surface area for marinade to adhere to, same concept goes with flank steak, its already a stringier meat therefore has more surface area. Dang, wanting some cilantro lime steak fajitas now.

marinating large cuts of meat works well. Not sure what you're doing with your meats, or what kind of marinade you're using, but I've marinated large cuts of meat overnight, or two nights before roasting, smoking, jerking, and let me tell you, that flavour is something else

Cancer too

@@amelk2732 Your chances of getting cancer are higher at sea level then in the Chilean mountains simply because of the higher concentration of oxygen.

King Peter Omg Oxygen causes cancer confirmed. *illuminati conspiracy music plays in the background*

Wow I leave mine at the studs

Tyler Peters pffff who need walls

I have lost all hope

Next video he'll cook a steak rare and cut off the brown stuff then proclaim heat doesn't work on food.

It was an experiment designed to achieve a specific result. But for the life of me I can't think of a reason why they would care so much about proving a marinade does nothing.

It does nothing to the inner surface. This is what they are saying. No breakdown of the meat (no tenderizing, no seasoning, no flavor past the outer layer). It really isn't that hard to understand that is it? The claims of marinades to make the meat more tender are obviously false. You aren't served a plate of fully cut up steak with evenly applied saucing. And, as my wife says. A perfectly done steak requires no sauce and no marinade. It tastes great. Period.

@@Slidaulth Please shut the fuck up, thank you.

Can you help me out with my chicken problems? Lol. So I'm just a student beginner home cook and I really like chicken teriyaki. But one problem I have is that I can't get both the sauce and the meat perfect. Either the meat is good and soft and the sauce is too watery or the sauce is nice and thick and sticks to the meat but the meat itself is lowkey overcooked and a bit hard/dry? I don't know what I should do, lower the temperature and cook for longer or increase the temp. I've tried piling up the meat on one side of the pan and try to let the sauce spread out evenly but that didn't do much

@@khirek5335 The way you described your situation, seems like you're cooking chicken in the pan. Which is totally okay. So don't be scared to use a cheap cooking thermometer, even pros use them, accuracy with temps makes great food. If I were you, I would: Prepare my raw chicken properly- Depends on what you want to do, but I'd clean it up and take the fat/bones out of it. Wash it good. Now this part depends, but generally you dont want to cook giant chicken breasts because by the time the center is to safe eating temperature, the outside will be overcooked. You either need to filet the whole chicken breasts into something thinner, maybe an inch thick(tops) or cube or skewer the chicken. If you filet them, do it a bit thick and pound them out medium force with a hammer. Just to tenderize. Either way, you're not gonna have something really thick. Marinate/brine the chicken- find a recipe you like and do it up. There is a huge argument to whether marinating stuff in an oily marinade actually works, but most people agree that thin vinegary stuff works so many something with rice vinegar, mirin, soy sauce, etc. throw some garlic and ginger in there. I haven't tried it, but I bet you could use some of that thin teriyaki marinade from kikkoman for this and it would be great. You dont have to do this step, but it will elevate something good to something amazing. Cook the chicken- this also depends on what you wanna do. Grill, oil, etc. The important part is to not kill the chicken. If you have some nice chicken filets that are 3/4 an inch thick (after being pounded out) you should shoot for an internal temperature of 155. And I mean internal, the very center of the meat. The hot outside will bring the inside up to 165. Just let it sit for a couple minutes while you prepare the rest of your stuff. Peoples biggest problem with chicken is overcooking it until it's like 200 degrees chewy and gross. This part comes with experience, but if your internal temp is 165 and you're just pulling it off, you overcooked it. By the time you eat it, it is going to be 175 or 185, etc. That's like trying to make a medium rare steak and getting a medium well. Sauce: this is the hardest one. Buy some mirin. It's like japanese rice cooking wine, kikkoman makes it. They use it in japan like italians use wine. When you pull your chicken out of your pan and put it to the side to cook up, pour whatever excess oil you have in the pan into the sink or something safe. It will melt plastic so dont pour it over a plastic cup or something. The idea is to deglaze the pan and get all those sticky chicken bits and stuff stuck to the pan to release. So you dump the mirin rice wine in there and it should bubble up and get going. Now you dump your sauce in there and do your thing. Let it reduce to your desired thickness. Dont turn heat to high or you'll scorch it. Patience. If you breaded your chicken it might get thick, just a tiny bit of water or mirin at a time and work it in to thin it out. This one is hard because teriyaki can go from syrupy stickiness to a marinade as thin as soy sauce. Look up roux or xanthan gum if you need to thicken stuff. Arrowroot works too I think. Cook some rice, throw it all together and you're good.

@@sweptinblack yo you wrote a whole essay for me, thank you so much! Taste wise mine is pretty okay it's just the consistency that bothers me but the one main thing to take away from you is to just remove the chicken once it's perfect and THEN cook the sauce. Some of the other recipes I came across don't mention it like that but I will definitely try it and it makes sense to do so if my main problem is the chicken being done before the sauce gets thick. Thank you so much!

good deal for all the bones maybe

@@CrokusTheDerg Let's be real, you don't need a Turkey the size of your entire oven for most peoples situation nowadays. Everyone I know ends up throwing most of it right into the trashcan every year so what's the point. That was the point, not getting one the size of a grouse or something. That kind of goes without saying.

Enzymatic tenderization - that's a whole other area I should have gotten into but the vid was already 13 min long.

@@merrillgeorge1838 Pineapples have that enzyme, while you eating pineapple it literally eats you... thats why it can be painful if you eat too much

Honey is also a very good substitute

@@merrillgeorge1838 so, in simple terms, 1) enzymes are the protein machines that make your body go. 2) there are enzymes that have the job of chopping up big macronutrients like starch or protein. 3) pineapples have an enzyme in their juice that targets the protein matrix that holds meat together. Adam probably skipped talking about pineapple juice to focus just on the unfurling of the proteins, not the cutting up of proteins.

@@aragusea we're Thrilled dir Part 2 ;)

1000% agree

It's to see if the interior without the marinated layer absorbed the flavor of the marinade, why is this comment so upvoted?

@@sankim3499 Because doing that is 100% as pointless as the equivalent I pointed out. Who cares if the marinade penetrates super deeply? You marinate meat to flavor the outer layer of it, which you will taste when you eat it. Cutting it off defeats the whole purpose.

@@sankim3499 But you can’t just say that you proved that it does literally nothing. By erasing your work, you invalidate any right to call it valid science.

@@eXJonSnow he’s not testing if liquid will stick to skin. Everyone knows liquid will stick to skin. Nobody would watch the video if it was called “will putting liquid on the outside of something make it taste like the liquid”

The claim was that flavor penetrated/infused deep inside into the meat. So yes this is science, and it was proven, that it does not. That it sticks to the surface, well that is obvious.

I understand this, I'm saying I do not care because there's still flavor being put onto meat. Sorry you were offended

@@CerpinTxt87 no offense buddy, I was just stating. It should read as a statement not an attack. 😉

youre a moron

It's not science it's pure common sense, you lick the flavor off a chip then eat the wet flavorless chip u won't taste the flavoring duh

Floor is sure made of something, but it will be a material that sure isnt called floor.

@@paddington1670 Yes, it will be made out of materials known as **flooring**.

eyo it's a meme it doesn't have to necessarily make sense

I’m pretty sure they thought that marinade seeps into the meat but I guess they didn’t know :/

"We removed all the dirt, now this plate full of 'ground' just tastes like grass"

Thanks for the wine report. Greatly appreciated.

micha05 Thank you

Report read. Thanks!

thank you king

God bless

Wow😅

Wow! Thats the most related thing to this video I've ever heard!

@@zackiechan2601 lol

LOL

basically, its a table that has been marinated in isopropyl alcohol, and other disinfectants for added flavor and nutrition. So next time, see if you can detect the slight nuances of the different ingredients.

U.S.A. Unlimited Stupidity Available, we never fail to deliver.

Florida?

@Rusty Shackleford don't speak.

@deathlordfgf undereducated tyrannical capitalist

@deathlordfgf get a moral compass, coke head.

Or "marinating doesnt do what someone who's never given any thought to it might have possibly thought it did for a moment"

I wouldn't find it arrogant, more of clueless.

@@brentoctaviano7059 i find it quite arrogant to believe that because you realize marinating doesnt penetrate into more than the outer layer of meat that it becomes ok to pretend like human beings have been wasting their time and energy for 100's of years.....especially when you are completely full of shit and using this information to try to line your pockets

That wouldn't get half the clicks

@@farfromirrational948 yikes calm down

Yum 😋

What?

@@LargeWatermelon ohh boy dont think about it

Taste like chicken. I would recommend eating smirfs in front of other smurfs for the full experience

what

Indians were never here

literally just placed some pork in a jerk marinade lol

China, Greece, Egypt deleted their accounts.

Portugal just tossed their internet out the window.

@@ShortHandedNow Japan just cleared their browsing history

That’s what I thought. Why would we wanna marinate our gemstones?

I clicked on it because I thought it was going to be some mind blowing experiment using marinade to penetrate gem stones XD

That’s why I clicked, I wanted a nice recipe for turquoise or something

I'm definitely making blue chicken next week

I thought the same thing lol. Blue dyed tofu or lapis lazuli??

When it comes to cheap cuts of meat, marinading is basically required to tenderize it and make it palatable, unless you're slow cooking. When you get that primo meat, it's a waste to marinade or excessively flavor the meat. Gotta be able to taste that cows whole life story, unadulterated. Ain't got the bank to eat prime cuts everyday, so gotta savor it. 😂

@@yungdesk damn, you gonna marinate your wagyu a5?

​@@azerohiro damn you rich costume wearing billionaire ! i've never even laid eyes on that bullshi.. meat, i mean bull meat!

Sifath Monzur more like bull fat, there’s more fat in wagyu than actual meat 😂

@@yungdesk Put a steak in ground up pineapple and tell me it's a misconception again.

we cooked for one second, cut off the outer layer and look. raw meat. cooking doesnt do anything

too many experts use such blatantly flimsy logic. And they are experts so people don't think too much about the illogical nature of their positions.

I laughed so hard at this, well played to expose their flawed logic

@@Gandhi_Physique a lot of experts ARE experts in their field, but the reality is their field overlaps in parts with other fields despite what they were 'taught' to specialize and the end result is that their work has glaring faults and inefficiencies.

The point would then be that searing your steak only affects the outside and doesnt affect the meat on the inside (i know that isnt strictly true)

My oven, my cutting board, my plate.... my tongue.

its best to season as late as you can, this avoids marination and keeps the flavours as fresh as possible. Like Adam, i also find homoginous food boring, that's why i season my ass crack because everything will immediately mash together at the latest stage possible. its definitely a sensation

@@olymolly3637 imagine there will be innovation in the future where human can change sence of taste in tongue, so any bland food I eat can taste great or tastin meat flavor out of cucumber

@@bismarrezaaraisyi384 Not the future at least. That's what's the spices, herbs (yeah the marinades lol) & synthetic enhancers of today are for. But if you meant something else, Idk... like brain chips or nanotech that can help enhance your tastebuds?

@@olymolly3637 well, there's a lot of possibility, especially with that chip thing you mention.

Culinary delights require the strongest wills

They called me a mad man.

i see you everywhere

That's enough. I'm satisfied

He did give some extra tips later and told what's the reason to marinate over cooking in sauce

FoxThief26 I love this character you just made up, here’s some fanfiction “Hey, want to see a dead body?” “Yes!” “There it is!” “Thanks!”

there's another youtube channel I visit sometimes that has a habit of putting questions in the title, and a two-word short answer in the thumbnail

Lmao getting to the point in the first minute is unprecedented, but I kept watching because I've always wondered why theres this big anti-marinade movement

cooking is easy, just try it. Comrade Boris can help you see if you need.

Comrade Boris showed me the beautiful art of Plov and since then I haven’t looked back

@@509megsy Entertaining and informative. Blin, it is good.

@@kanmeridoc1784 Oh look it's Plov time!

As a ramen and toast maker of my youth, I found Alton Brown of Good Eats. Now there's another good food instructor man

Well if yer gonna eat trash meat like skirt, then yeah, you need to marinade. If you marinade a proper steak, you've ruined it.

@@leadbones Meh, unless you're buying the super expensive steak I would marinate it.

@@user-tg3jl1mt4e nah, marinades do not add good flavor compared to just salt, pepper, and butter.

@@leadbones what about garlic and maybe rosemary or thyme.

leadbones oh you’re one of the anti-marinade crusaders

“Ah I see... can we trade?”

"My son talk about organs when we eat" "My son talk about how to season cutting board when we eat"

@@suryafadillah5263 “my son understands all the complexity’s of the Liver” “My son is addicted to White Wine and knows how to make Liver cook good”

How do I become a meat scientist?

@@The_sinner_Jim_Whitney youtube...

Damn

Once a Weissman said that

This made me laugh 2 much

Markus Kromli Right? This channel is fantastic

The Adam Neely anti-clickbait technique

Bob Joeman I was about to say that. Good on you m8.

He ain't bsing all over your face.

@Squad 47 if you live at the dutch border try and get meat from there to see it. Our chicken shrinks like no tomorrow in the pan, imagine the surprise we had when the German chicken didn't and we couldn't fit all of the pieces in the pan 😂

you sure its not a genetics thing? My families a big name in our branch of livestock and having spent sometime around names in the poultry industry your standard bird you buy from a local farmer is nothing like the stuff that the universities engineered. Breast size and laying capabilities are night and day. We aren't in food processing so I can't say its not done but i've seen plenty of birds with grocery store sized breasts (and bigger on non-commercial varieties). Is two times common practice? The genetic stock out of Purdue I saw reached that size naturally.

i gained a few iq whilst reading your comment

@@wolfleader2 😎 dope

@@GlaciusDreams 😎

i dont wanna take anything away from adam, but have you ever heard of "french guy cooking"? youre welcome.

Even smart people are dumb.

Got that it was some type of color/heat/chemical/something filter for an experiment probabaly to assess the effects of marinating on meat but yea interesting choice for a thumbnail. I like it.

@@samyrandome425 people really don't watch the video, he explained why

Me

They legit look like rocks, I was glad Adam acknowledged them as such.

@@user-lb6xi3nf3o i know it's food coloring lol, i'm watching it rn. That was just my early assumption.

Rip

Lol

😣

Underrated 😂😂

Ooooohhh noooooo

OOF Size: *Large*

I dont get it lmao

Honestly the garlic is often optional. Especially if you have a meat with a lot of its own flavor.

Guga is watching

Plus olive oil and lemon is godly

Ad Worcestershire sauce to that and that's basically what I do.

How basic.

Yesss !!

I debunk other people's debunks. Call me the dedebunker.

@@aragusea doesn't that make you the bunker?

@@aragusea ultimate debunker

@@KanjoosLahookvinhaakvinhookvin hello Dr doofenshmirtz

season my hand sanitizer, brine my balls, beat my meat

Haha haha I’m literally dying

@Christian Juarez r/whoooosh

@@deadbeatbrad5484 pause

Shut up already these jokes are not funny anymore.

@@Dreamingofivoryart it doesn’t need to travel through for it to still taste good

@@Dreamingofivoryart sugars work with osmosis too

@@Dreamingofivoryart That's why you let it sit and get that flavor painted into the meat. Which is kinda what the video talks about. You did watch it right?

@@Dreamingofivoryart I still don't get why this is important, what kind of people just cuts of the sides of meat anyway

I yelled at my high school senior students for this kind of logic in their research papers. "I excluded the outliers before analyzing the data." EXCUSE ME THE OUTLIERS ARE *PART OF* THE DATA

Need one of those sharp forks, or thin tong ones, some are wider (which is good to not stabith thy tongue

That's how I do it and it does taste yummy to my taste buds, and that's all that counts, eff the naysayers.

last time I forked my steak, I was banned from the Steak House.

That's if you don't want to also flatten it

But using a mallet is fun.

That is why you beat your meat before dishing it out.

I don't care how far it goes into the meat or the chemical science behind it. Does it taste good, will my family eat it, were there leftovers for tomorrow's lunch is all that matters. I also don't care if its from 1961 or 2021 if it tastes good and doesn't kill me im down, now i have come caribbean jerk chicken marinating overnight for tomorrows dinner. Is it rice or pasta i want with it??

@@niccatipay 👀

@@niccatipay 😳 beating meat

@@noori2105 I do that every second

Which type? (Too much or too little? Or just wrong types/no variety?)

@CRAB-20 because a lot of other things are classified as eating disorders also

@@aterack833 it's really not your business lol and pretty rude to ask. i.e. your takeaway from hearing someone is recovering from illness isnt "glad you're doing better and this is helping you" it's "oh woah no way did you have one of the cool ones?!"

@@vivianloney8826 How is that rude at all. OP shared that they have an eating disorder and then @aterack833 wanted to know more. If OP doesn't feel comfortable they can just not answer. you know this is the internet not a televised interview. It's anonymous and OP has no obligation to answer.

@@vivianloney8826 its more like if you hear someone recovering from an illness, and you go: 'oh? what happened/what was it?'. its not as rude as you are making it sound, just personal, and op has the freedom not to answer.

Mossmyr Amen

They say fighting straw men is bad for the lungs. It doesn't penetrate therefore marinading, the idea of immersion over time to penetrate the meat, does nothing at all.

I'd cut the pork into strips then tossed with pineapple, salt, lime, and spices intending to take out later from the water bath and sear off the strips for tacos, but that was not to be

I hope you made sausages out of it.

I have pineapple I have a pork paste Pineapple pork paste 😎

@@Swishy_Blue This is such a random reference I love it lol

I did a similar thing with a bag of beef strips I was marinating for jerky.

I also add parsley and oregano.

I was surprised just how much salt you can put on raw meat before it starts to actually taste salty when cooked.

Baste in some butter to finish, all you need. Marinating is for people who can't cook meat right.

I'd add butter to that, even on richer cuts (maybe not, like, wagyu), but otherwise yeah

In the wise wisdom of Letterkenny, "S&P is the choice for me."

Hahaha too right, I'll never be the same after some of those trips

🤣

@@ReinventingTheSteve Drugs are for degenerates and losers.

​@@nobelissimos8719 you must do a lot of drugs then

What happened in the 60s

@Sweet Maiden of the Spit That's a lie the painted wall tasted like paint. You just have to use the right paint.

Love the pfp lol

He succeeded where Gargamel failed

In my opinion his biggest offense was, to not serve the dish with smurfberries

Lol, absolutely true.

Papa Smurf is a sinner

Actually any foray into the world cuisine will tell how nonsensical this statement is.

@@dancheb I agree - if marinades weren't effective at making food tasty, they wouldn't have been use making food tasty for the last six thousand years or so.

adobo pa more

Filipino BBQ is a myth.

@@Wertsir *laughs in isaw*

Dude was a journalist and it shows!

Also “Like and Subscribe!”, “Join my Patreon!”

@@Keithustus "Join my patreon to find out!"