The consistently high-quality editing of these videos is impressive. I understand that some instructors incorporate videos into their teaching, and this approach would definitely inspire me to engage more deeply with the subject of chemistry. It's worth noting that food is one of the most universally shared aspects of our lives.
this was good but honestly I feel like you could have gone deeper into the chemistry on this one. Like explain the mechcanism behind a specific reaction that might be happening here
I have studied biochemistry, but never in relation to cooking. This is incredible fascinating and I am learning all kinds of new tidbits, keep up the good work, it is very interesting! :)
Salted Egg yolks are quite nice in moon cakes! I get how it can skeeve people out! I've yet to try ceviche, but am game to try it... TONS of cilantro for me please!
Tangential fact, but if memory serves, you can uncook an egg with vitamin C. One of Herve Thiss experiments I believe. (One of the fathers of molecular gastronomy.) Makes me wonder if you could uncook other things, but Id imagine it almost always gets far too complicated.
Anything will become a problem over time. Regular wear and tear, the house vibrating, heavy salty winds. A long list of things that can aggravate anything.
Not all proteins are digested equally. For example, cooking makes egg proteins up to 180% more digestible. Cooking also denatures plant lectins, commonly found in beans and grains, that would otherwise cause severe food poisoning. Eating just four raw red kidney beans can cause illness
I have a crush on all of your videos. Love the intersection of science and cooking. Woah you had overcame the visual clutch and tasted the experiments.
Sushi grade fish? Is that a thing? In Peru we look for the fresher fish possible. The best ceviche cook in Peru says that for him to use a fish it must have "sleep" in the sea during the night
This is how to make egg in alcohol more palatable: Add milk, cream, sugar, and maybe some nutmeg. Eggnog, anyone? As for salt cured egg, I wonder if this is how salted duck eggs are made -- no heat applied?? Then by extension, century eggs are also "cooked" without heat? Whoa, I had no idea!
I know, I know. And like every two years I go on a quest to make myself like them because it would make breakfasts so much easier and I just… can’t yet.
Sushi is also traditionally made with any kind of fish. After all, flash freezing was only invented in 1924. You make sure that it's fresh enough to avoid excessive bacterial growth, and just live with the parasites. Not that long ago, people just lived with a lot more parasites, which had all kinds of effects, and traditional medical texts were full of ways to get rid of some of them. Effectiveness of those cures wasn't really guaranteed though.
Im from Peru and I like how you explain why the Ceviche is cooked. Most of people said “ceviche is not cooked” and you take your time to demonstrate with chemical reactions why ceviche is cooked! Love it
Except for the fact that it isn't cooked, and she proved it in this video. Calling it cooked is an extreme, and dangerous statement when it comes to microbe infection risk. Shitloads of tourists end up with food poisoning due to ceviche.
You forgot to mention that cooking meats helps human digestion because we are omnivores, not carnivores. That is why fire was so essential for early humans. I'll stick with heat. I can't eat acid because of severe reflux and i shouldn't eat salt because of high blood pressure, as for alcohol, i try to avoid it because of the possible interactions with my meds.
