Food Tastes Better Once You Understand "Momentum" 

Even the most efficient, well-spoken food youtuber has time for a Drake diss in a 4 minute video on heat transfer and inertia. What a day to be alive.

love the netshaq Drake lore - he's like a secondary character on this channel

My heart: appreciates the much needed PSA to home cooks My head: cries in thermodynamics over "momentum" metaphor

I really appreciate the way you introduce your sponsors. Its clear, no beating around the bush and gets to the point.

Imagine being a chef and not even knowing that momentum equal the mass of an object times it’s velocity…..pfff

RU-vid videos are better when the creator understands script writing and tasteful editing (which you do)

One of my favorite "tricks" when cooking is to throw the plates in the oven for a few minutes before I serve. Keeps the food hot, even if people want to take a picture, or there is a bit of a gap between serving and eating

One thing though, the temperature of food can't get higher after you take it out of the pan or oven. Perhaps heat is moving around, from the outside to the inside, making the inside hotter and the outside colder, but the piece of food can't get hotter as a whole, that'd break the laws of physics.

For the past couple of years, I've been putting my plates in the oven on the lowest setting 10 minutes before I serve certain dishes. They're pretty heavy duty and can absorb a lot of heat, and I noticed my food was getting cold a lot faster than I liked. I got the idea from restaurants that heat their plates before serving hot food. This is the first video that I've seen that acknowledges that the temperature of the plate or bowl matters.

And my boy Shaquille always has momentum in mind when making these short video gems

Reverse sear is great for another reason. That time it spends in the oven can be used to prep/cook the rest of the meal. Allowing for everything to get done around the same time.

I've never thought about momentum in terms of cooking before, but it makes perfect sense. Thank you for introducing this concept. This is one of the most informative cooking videos on RU-vid.

Never really seen it called momentum but I like the idea I've always heard it called carryover heat

A video about stg not already covered by thousands other people + no intro + no unnecessary rambling. I LOVE IT. Thank you.

this guy is posting on a reg upload schedule. I bet life is good rn

I appreciate how you break down underlying concepts and methods. It helps me grow as a cook and reminds me of my favorite show as a kid: Good Eats

There is a certain amount of heat energy in the food. Some of the heat will convect away in the air, but some of the surface heat (the surface of food that is actually close to the heating element is much hotter than the internal temp) dissipates across the heat gradient into the interior of the food.

whenever you are doing a promo your energy levels drop significantly and sleeping bags under your eyes start to show. i feel that.

This is the content I'm subscribed for! Great stuff 🍳

Great video, great examples and intuition. But I was really hoping for the real physical explanation to come - carry over cooking happens because some parts of the food are hotter than other parts (generally the outside is hotter than the inside, but in the case of say scrambled eggs, there are patchy pieces of relative hot and cold egg). The hot parts continue to transfer heat to the cold parts even after removing the heat source. Everything else follows from this. Slowly cooking food creates small temperature gradients - everything is already at a similar temperature so there is no more heat transfer off the heat source. Quick cooking results in a very hot exterior and a cooler interior so cooking continues off the heat source. There is one example that is not as obvious though, and that is the reverse sear. The outside of the meat is still very hot when you reverse sear, but because it is done so quickly, there is just less super hot meat on the outside compared to a traditional sear so there is less carry over cooking,

Dude everything you post is the stuff that was never communicated to me outside of culinary school and real world experience. Great information as usual!

Ty for these short and informative videos :) i havent been cooking as much as I want but your vids are nice to watch

I like your use of the word "momentum" here to help people start understanding the concept of heat transfer rate and its relationship to mass. I recently finished getting a degree in chemical engineering, so I've spent at least two classes doing complicated math about this exact thing. I guess that makes me qualified to say that this is a great video.

Now that's a Drake roast that Fantano would be proud of

this is such an important thing for a cook to know and you're the only person I've seen take the time to explain it well.

For the record, the temperature will not keep rising when it comes off the heat. But the food can keep COOKING for as long as it REMAINS hot enough to do so. The time it takes for the food to cool to where it’s no longer cooking is the “momentum” that he’s referring to. In other words, if something cooks at 150 and you heat it to 170, expect it to continue cooking once it’s off the heat, since it needs to cool down 20 degrees.

In physics and chemistry this is not what momentum or inertia mean, but mass adjusted heat transfer is pretty analogous to how momentum works in classical dynamics

Sir, you have mastered the art of explaining things. I really dig your videos and your peculiar youtube style.

great video. never thought about this aspect of cooking. thanks!

So straight to the point but in the most entertaining and attention-keeping way, bless u thank u

You're the only content creator I watch where I will actually hit "unskip ad" on my SponsorBlock extension and watch the whole thing. Keep up the great work.

I really like your videos, having been a subscriber since I first saw them way back - you have charm, you have cool, you have great information and great delivery. Wish you luck - I love cooking myself and try to be professional - as in doing the dishes while I cook.

I was cocking my head through the whole video because like... I'm pretty sure the actual advice he's giving is right, but when he explains why... well that's not how thermodynamics works. A lot of what he's talking about is the effect of thermal mass - the more massive the actual food, the slower it will change temperature, hence the massive, slow-cooling brisket. Other parts though, were kind of hand-waved and didn't make sense. The steak doesn't keep cooking because it was getting hot quickly and now it takes time for that heating up process to slow down. It keeps cooking because the outside is much hotter than the inside (because the heat hadn't had time to migrate in to the center of the steak yet), so as it sits, that heat on the surface conducts through the meat, further cooking the steak's center. I can see where the momentum analogy comes from though. The thermal mass is kind of like inertia - it resists a quick change in temperature the same way a massive object's inertia resists a quick change in speed, but I think he got bungled up in the difference between resisting a change in temperature vs resisting a change in the speed of heating/cooling. All-in-all, I think he's describing three different effect here. Thermal mass making things cool/heat more slowly, temperature gradients evening out as a dish sits, and limiting heat exchange by reducing exposure to environments of a different temperature (by making part of the food's environment, e.g. the plate, more similar to the temp of the food itself). So yeah. I think all the specific advice was right, but half of the reasons were right, but confusingly described, and the other half were just wrong. That said, does a cook really need to know the physics behind it if thinking about it in the way Shaq describes achieves the desired effect? Maybe not. I'm suspicious though that there are edge cases I'm not thinking of where applying this "momentum" framework would actually achieve poor results. I'm not sure. Regardless, I love your work Shaq - thanks for sharing it!

This is by far the best cooking, nay, THE BEST RU-vid channel.

Your videos are food for the soul. Thank you 😊

Momentum in cookies I think would be a universally experienced problem lol

Wow, that was a great and informative video, thank you. I really enjoyed the script too! 😅

I love your writing, and you speak very well. Thank you for that.

I just had to watch this twice to catch every detail. Great talk

The analogy is good, but it's imperfectly conveyed in a few points - for example about the eggs on a flat top getting hotter after being taken off (they don't keep getting hotter, they keep cooking). The analogy technically broken down is "distance~cookedness", so the first derivative is "velocity~heat", and then mass*first derivative=momentum in both cases. I guess you could throw in "friction~ambient temp" if you want, but that may be stretching the analogy beyond its tensile strength

Um, this reverse sear thing you are talking about is life-changing information for me. So, many thanks for that.

this is excellent information..thank you

I really hope there's a high school food and nutrition teacher out there showing these to their class

Thank you so much. Hope you get way more subscribers!

Awesome video. Thx alot

Your videos are always just so damn good.

How does stuff get hotter out of a pan? I don't see how the temperature could ever go up - that flies in the face of physics, water doesn't boil more once a kettle turns off. The overall temperature of the food has to decrease as soon as the food is removed from the heat, what is plausible is that the heat distribution becomes more uniform and so some parts of the food get hotter, however the total temperature must decrease. It's physics.

You’re awesome. Love your videos.

Just gotta keep the old Q=MC▲T in mind. Q is the amount of heat that needs to be dissipated to reach ambient temp, M is mass, C is specific heat capacity, and ▲T is the difference between the food temp and room temp. If M or C goes up or ▲T goes down, your "Momentum" or Required heat dissipation (Q) goes up. A good rule of thumb for C is the water content. The higher the water content, the higher the C. I know there's a lot more going on with Specific Heat Capacity but that's just a generalization. The input here is your method of heat dissipation. An Ice bath decreases your ambient temperature thus increasing ▲T and decreases your Q. An insulator like the cooler, or a tent of foil increases ambient temperature by the meat heating up its surroundings, decreases ▲T and increases Q. For all the other nerds like me who are going to comment how I oversimplified, I know, I also took thermodynamics.

i think a video about what you think are essential kitchen utensils and which ones to invest and which ones to cheap out would be very helpful and entertaining

This is why I love I.S., he talks about food things that no one else rarely even mentions, let alone teach it in such a simple and understandable way.

1:17 BBQ with Franklin! Dude is a barbecue wiz and glad you're giving him some shine

Oh wow you read my mind! I was thinking about how cooking surfaces keep getting hotter etc. Thanks Shaq!

Thank you Shaq, very cool!

Love your videos, have you done a pan sauce episode?

I’m always very anxious about when things will be ready with the momentum.

I’m not sure I’ve heard inertia explained so hilariously well before! I’m a new fan! 😂👏👏🙌🙌

Yeah! I love Trade! I've been using it for months to get a broader variety of good coffee and it's been splendid.

I watch all the way to end, including ads because it's worth it for Shaq

Do you use a teleprompter or some trick ? your speech sounds so well thought and well said. It feels great compared to overly-midspeech-cut videos we see out here.

Nice video, any advice for experimenting with this concept?

damn Shaquille back it again with the fresh lineup!

Hope im early enough to say. Your videos really inspired me to cook more. Love your content and glad to see more!

Fantastic video topic!

Hell. Yes. Science! Understand momentum and you understand most everyday physics. Gases, temperature, water, ovens, everything can be rephrased as momentum. My favourite teaser story: the ISS gets piloted using an angular momentum powered rudder. It's 4 millstones rotating at high speeds. As soon as you try to rotate one, the entire space station rotates around the spinning disk instead!

Here’s a like and comment for the alg, Shaquille. Thanks for the no-nonsense high quality content and jokes.

One correction, it is *physically* impossible for anything to rise in heat after it has been removed from its heat source. Can it retain a lot of heat? Yes. Can on decrease it heat? Of course. But it will never go up.

Helpful and informative

I does not work exactly like mechanical momentum, but this analogy is more than good enough for regular people to have a better understanding of cooking.

I freaking love you dude!!!!

Internet Shaquille - one of the few RU-vidrs I put my pants back on to watch. Out of respect. 👍

Watching a lot of science videos explaining entropy and understanding the heat capacity of different materials (in science referred to as Specific Heat, water having one of the highest of any material you might be cooking) is so beneficial to a good intuition for the momentum of cooking, and of applying heat in general

I love your videos so much

I demand the stache back. This instant.

I like how the sponsorship message is at the end of the video

I was wondering when someone was gonna call out drake’s lack of reinventing in his music. Good job shaq

studying for my heat transfer exam: ✋🏼 watching internet shaquille video about heat transfer: 🤌🏼

Can you please make a video explaining how to buy quality cookware without getting ripped off? Thanks!!!!

Fire vid as always

I guess this is why I like sous vide so much right now. As I'm learning other techniques like heat control for my pan I don't have to worry about any heat momentum from my steaks/protein.

1:26 TRUUUUUUUEEEEEEEE

This is the reason why in Italy is so important "Al dente" when you cook pasta or rice (risotto)

I thought you were going to teach us about physics for some dumb reason

Thank you

Wait I thought everybody cooked their steaks w liquid nitrogen

Giving thanks

Very cool focus. I can process this information way better than in many cooking videos. Another example personally cooked and shown would have been nice, but almost perfect video. PS: Now let's head to the society where there is no need for placements or at least even more subtle ones ;)

This dude is lowkey brilliant. He deserves to be famous.

1:24 sick burn! 🔥

Speaking of coffee, this roaster enjoyed momentum getting the spotlight. I was pulled in by those thumbnail temp curves. Now you know how to capture a coffee roaster's attention...

I come for the tips and stay for the shade!

Thanks Internet Shaquille. This video was a real... slam dunk

Is it momentum or heat capacity?

Precisely. It's not about the size of the ingredients, but the motion of the ocean.

This is why I prefer to excessively preheat water for coffee and tea in something insulated, and leave it to cool to the right temperature before I add either one. It's like a flywheel you wanna talk about momentum.

So cool to see you with advertisers now

giving thanks

I absolutely for the life of me cannot find the, "Ultimate reverse-seared steak" video any where, and it looks like such a good video. does anybody know where it is???

I use trade coffee. It's really good and fun. Just remember that when you sign up you can only choose frequency of 1, 2, 3 weeks. But after you sign up you can do up to every 8 weeks I believe.

BBQ Pit Boys? Sounds like I gotta get my barbeque shoes on.