How to NOT overcook your food
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- เผยแพร่เมื่อ 8 ก.พ. 2025
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It's possible to overcook your food AFTER you take if off the heat - but science can help you avoid it.
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝘀𝗽𝗼𝗸𝗲 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
Martin Earl at ThermoWorks
𝗦𝗼𝗺𝗲 𝗴𝗼𝗼𝗱, 𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
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blog.thermowor...
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Great! But you should note that putting uncovered moist items into a freezer, especially those with a large temperature gradient with the air in the freezer most of the cooling takes place by evporation of the moisture into the air, which will then condense and eventually solidify on the walls of the freezer.
Would putting it in a bag or covering it with plastic/aluminum foil help?
This should not happen with modern freezers that do not have frost back.
@@shiroyt4185 Plenty of us still have the freezers with the cooling elements between the shelves and they most certainly do accumulate ice over time especially with careless use actually.
That's not really the main concern. The heat can spoil the frozen food.
@@tonymouannes True, but something you can avoid by ensuring the total frozen mass in the freezer is great enough and if the user puts the hot item without direct contact or close proximity of the frozen items with low mass.
In other words, a 1 Kg T bone steak won't thaw meaningfully from a hot potato being put 5 cm away from it in a freezer.
Therefore, even if the user puts the hot item with care in the freezer to avoid spoiling food by heating it. It is still a bad idea to put hot uncovered food in the freezer, unless you enjoy de-icing it regularly.
It would be nice to have Celsius and grams/kilograms, millimeters and so on for us outside of US. Having metric conversion on screen would be something that I would look forward to! Here's hoping for success of this new channel. I've already subscribed!
Not on the side - just use modern metric and forget imperial units
This is something we'll definitely be doing in future videos - thanks!
@@redfern_mike Having multiple tools in your belt is better than having one, unless your belt is so full you can't hold anymore tools. Knowing the volume of things allows one to glean an intuition that mass doesn't lend. That may not apply to this specific situation but is regularly relevant in cooking. Being able to choose which solution to use based on the problem at hand is an advantage
@@redfern_mike she's american, why wouldn't she use the units that are used in america
Thanks for this channel. When mentioning temperatures weight & volumes, would you consider mentioning degrees of Celsius, etc. as well?
The best method is to say one and have the other number or both on screen, I hope they do that.
+
+1
most of the world uses celsius, makes sense to say both
they should use Celsius and Kelvin, then put a little fahrenheit subscript in the corner of the screen in respect for the remaining regions of the world that still *usa* that
so excited for this channel!!! one of my favorite parts about cooking is thinking about the processes that take place in each part of the cooking process! First idea request: how does sticky work? What makes something stick to a pan and not a bowl?
Have you been peeking at our planned episodes?? Stay tuned :)
In your little advert for minute foods, the egg video, you say something like "ever wonder about what physics has to say about overcooking your steak?", and weirdly enough my answer was yes, I've always been intrigued by the exact physics and chemistry behind everyday things, like cooking. So thanks for making this channel!
As an aspiring lab assistant and home cook, I LOVE this channel. This literally is my dream cooking content. I instantly subbed.
When I was an undergrad in physics, our prof Dan Dubin used his computational physics class to assign us a modeling problem for homework. Given a 1" thick piece of meat at room temperature with particular heat propagation properties, how long should it sit over a flame of a certain temp before it needs to be flipped if the heat propagation from both sides is to reach the middle of the steak at the same time and raise it to a particular temperature. It turns out it's a very complicated modeling problem. Also tasty.
We did a similar problem with a "carbonated fluid filled cylinder" of a particular radius and length immersed in an "ice bath"...
That's a modeling problem that could be combined with image recognition software to create an app that lets you take photos of food that you are planning on cooking to give you cooking instructions based on details you have entered.
What is your opinion on the average raising and slaughterhouse facilities in your country?
I've never been so secure in my decision not to go to college. I'm smarter than the average American, but I'm definitely no physiologist 😅
Instantly sub! I'm also no chef but I do love cooking and viewing it through science makes it even more exciting.
I also agree that SI units should be mentioned, or at least be flashed on screen to make it easier for everyone. Thank you!
Just drop the Imperial units and use metric like all the rest of the world
Your video has useful information! Thanks for your work!!.
I was waiting for so long for someone to talk about food science! This is simply amazing!
The freezer method is great, if you have an empty freezer. But most of time people have frozen food inside and adding that superhot food will unfreeze some of it (most probably the surface). That can give a window for pathogens to grow and mess up the texture of the food by causing and additional unfreeze and refreeze cycle.
Looking forward to more content!
Also, the best way to deal with carry-over cooking is to cook sous-vide and then reverse sear if desired.
Otherwise, use a smart thermometer like the Meater.
Commenting to support this channel cuz I have been looking for something that gives small tips and advices quickly regarding cooking!
MinuteFood can you please show Celsius too?
They only make content for americans. Check channels that use international metrics.
No
Excited for this channel! Need the light background music from the other minute channels though
Thank you so much for making me hungry at 3AM
Yes
same xd
1:25AM here ._.
Love the new channel! Do one video on pressure cooking meat too, and why it gets so tender :)
In going to guess because the pressure keeps the juices in more instead of allowing them to flow out.
Great channel idea! Thanks for answering the questions I ask myself all the time when I cook :)
the new channel is awesome 🌱
watched the whole upload suite and subscribed, good luck guys
Just heard about the channel and planning to check out all your videos. Science AND Cooking!? Sign me up!
That being said, I gotta give a shout-out to blanching vegetables. You sort of referenced it with the freezer comment, but professional chefs will often cook vegetables very close to the temperature they want, then quickly take them off the heat and into a prepared ice bath. Perfect vegetables every time!
I'm so excited for this channel!
yess. the end pun is staying. it make me so happy
Really looking forward to this channel :D. Finally I can cook without just eyeballing it
I've been trying to cook the perfect steak for my family for many years now, and have only been able to accomplish a well seasoned, well cooked crust and medium rare inside once or twice. Other steaks I tend to cover cook because im so worried about it being undercooked. I'll be sure to use your video for more references so I can perfect my steaks. Thank you for sharing 🙏 tbh a whole video on the ins and outs of steak would be really cool too!
Perfect timing! I just recently moved out on my own for college. Please enlighten me
Please avoid using non SI units. Maybe use K to measure temperature differences 😎
Many chefs will put stuff like vegetables and boiled eggs into icewater to slow down carryover cooking. It’s a pretty common technique that I use all the time.
When you have only 2 videos released and at the end of your video there are two spots for video recommendations...
-> Then you get an error message you won't see very often.
Just a fun observation until you release your next video 😀
I got some weird YT glitch :D for 1/10 second i saw thumbnail. And now i have a dilemma. Should I tell You? :p
Ok, I'm just dumb :D But I'll leave my response for fun. Under YT annotation there is thumbnail baked in the video. Annotation starts couple frame after end screen appears.
That’s why I stop food in the middle of cooking in the mic and let the heat spread, then start the machine again to finish (I may do this several times, depends on what it is).
Btw: that steak looks like a beautiful thing 🥰🤤
I love this TH-cam channel, So much! Food Science, Good Tips, ETC 😋🥘
I finally understand how in the world do I always manage to cook a hard-boiled albumen with a watery yolk egg whenever I’m cooking for the family.
I boil the egg on medium heat for 5 minutes after the water starts boiling, and immediately soak it in water that has been sitting in the freezer (-15 degree Celsius) for 20 mins.
I have always wondered how this results in the white but not the yolk cooking. Thanks for explaining it!
That's a rather brilliant way to have hard-boiled eggs, where they're firm to handle and cut but still with a gooey/runny yolk; perfect for serving with a noodle dish like ramen (or your pick of other noodle dishes)! :D
ITS A WHOLE NEW CHANNEL OH HOW FANTASTIC FOOD!
I didn't know I needed this! Aaaaagh I love it!
ohh when other shows show carryover cooking it does look like energy is being created because they color the surface red and it continues to move toward the center, but if they showed it cooling at the surface and the warm center spreading inward (and to some extent outward when the surface cools enough) it would seem more intuitive. but i guess animation isn't cheap so they don't. but i found it nice to be addressed directly as in this video :-)
This channel will grow a lot!!
I feel like if you cook bacon and eggs often, you'll understand this really well.
I always have to pull them off the heat before I think they're done to get them just right.
Waiting too long gets them very overcooked.
So the takeaway is take my food off the heat earlier. Thanks, this will save me tons of time
3:41 it is me.
I need to show this to my dad! Thank you!!
Knew this was going to be great content and info!
I heard that you shouldn't put hot things in the freezer. It may unfreeze the other food, which may be unhealthy.
Putting something hot in won't do much damage if it's small and only in there briefly. But do stay tuned for an upcoming video on freezing food!
@@MinuteFood Thanks for the reply! I stay tuned! 🙂
i think vsauce once showed in th old DONG show a "steak cooking simulator" where you could set a lot of variables and it would simulate the process and you could figure out when to stop
iirc, it considered size, thickness, temperatures of the pan and the air around
just looked it up, it's called "cook my meat" and it was made by mit students
omg that steak looks SO GOOD 🤤
the 2nd point more generally is just cooling it down; with boiled eggs this is quite common by shocking it with cold water or even in an ice bath.
I think you should really think hard about whether the message Wren is giving is worth associating your channel with. Carbon offsetting is spurious at best and harmful at worst.
So here we are, watching the inception of a new "Tasty" :) Great content, keep it up
Awesome a new channel!
I see so many people overcook their cookies because of this. They'll check the oven and be like "but it doesn't look done!" ... Trust me, your cookies are done. Unless you're one of those people who like super crispy crunchy cookies, which I guess by all means keep them in an extra minute or two...
Correction: they will be done
Ok I'm in love of this channel now
Can you do a video about crambled eggs, I sometimes eat them, Its yummy.
And thank you for the awesome video kate , I hope you enjoy your tasty steak dinner / lunch
9.27k subscribes in one day?!
wow the chennal is growing fast! ✨
Good job Kate!
What a lovely cooking channel, I wonder how the comment sec- holy crap what happened here.
Thanks for the easy to digest cooking advice for a novice at cooking like myself. 🙇
Unless your freezer is empty, it's a terrible idea to put hot food inside it.
Not sure one steak can unfreeze your food , especially for 1 minute
i remember there's a cartoon where the character take out their cooked food from the fridge and eat right away without reheating
i've always wonder why, now i know why
On my country (and plenty others) we just embraced overcooked to the point is pretty much the only way to cook we recognize and accept. To us, the "overcooked" steak in the thumbnail and the beginning of the video looks just fine/cooked.
Hate the red bloody look 😒
I burn myself a lot. usually my fingers. And putting them in cool water for minutes on end really mitigates the carry over cooking. After I started doing that, I don't get usual indicators of burns like blisters.
3:30 "if you're really into math you could create a fancy differential equation"
The analog thing : it's almost as if i was made for this
I needed to know this
1:13
The cold water is going down (because it's denser then the warm water), so you shoud higthligt more of the water below the ice...
Question : why do grape seeds taste biter?
Grape seeds are high in tannins a organic molecule. Tannins which are found in lots of bitter foods and some trees can be used to tan hide to leather
Could you talk about meat doneness? Like, health perspective, what happens in the meat for it to turn from red to greyish etc.
Don't eat not done pork, chicken (or duck etc.) or venison, or basically anything else than beef from a good source. Fish yes, but best to eat the ones that has been instant deep frozen, it doesn't spoil the taste of the raw meat but gets rid of bacteria (in UE you should be able to only buy fish like that). Pregnant people might want to only eat well done meat.
Wouldn't all recipes already account for the carryover?
People don't always use recipes. If you know how to cook meat and its not a special dish, its just cooking meat. You don't need a recipe for every meal you cook
I'd think that using a hair-dryer on cool would be better than using the freezer. The goal is to move heat away from the surface so the internal heat can continue to migrate outwards instead of inwards. The lack of air currents in the freezer might lead to a relatively stagnant locally warm air blanket. This might be a good science fair project!
Won't you get quite a bit of thermally driven air-currents if you put hot food in the freezer though? Although I'm sure not as much as from a hair dryer. I guess using a pre-frozen plate would help cool the bottom surface.
@@superfluidity For sure, but, as you say, nowhere near as that of a hair dryer. My main thought is really that a freezer gives a false sense of "improving the differential." The difference in temp between a 250F surface temp and a 68F room vs a 20F freezer is 182F vs 230F. Surely different, but, from hot meat's perspective, a freezer is not radically colder than room temperature. But a blower can really move that heat away quickly.
@@PrivatePerformance Right that's a good point about the differential.
I didnt know this is what I need
It's thermal transfer. Once you take the meat off the heat . Temperature immediately starts to drop. Always set your meat out a minimum of 30 minutes before cooking. Bon appetit.
this is great!
I wish they had a channel about exercises, like weight training, cardio, nutritional science etc.
Hmmm...What if there was a way to take photos of the thing you are about to cook and scientific software could calculate when you need to take it off the heat based on the info you input? If this app doesn't already exist, then it should.
Random Ice climbers homage/appearance. Love it.
Excited!!
Can one of the upcoming videos be about gluten/noodles/pasta? Or science of baking.
Actually, yeah. The best thing is cook your food at a lower temperature so that when it's done cooking, it will evenly cook while if you make it too hot, the outside will be burnt already while the inside is still raw. :D
I just love her puns so much
hoping yall do some vegan content too :)
I like my meat well done, as it should be. I tried medium and rare stakes, they are tender and juicy and without flavor. I never understood the hype. Btw the best part is crust, because its roasted.
For every down vote, 1 steak somewhere turns to well done!
Please make more video of minute food
Damn I did not see that last pun coming, 10/10
Thank for making my food juicy :3.
The cooking times for meats are readily available. It's the touch method for beef that I cannot get right.
11.6k subscribes the New channel is growing fast ✨🌈
im getting hungry after this
Dude that steak looks fire great job
Good video until the end. Putting hot food into your freezer seems like a good way to ruin your freezer.
Perhaps this is the reason you are not supposed to eat oven-warm bread/cake (at least here in Germany), since it is not yet baked..
3:54
Isn't that gona break the frige?
Lol no
@@MrBlackCoffee96 ok
Fahrenheit on a science channel?!?
Food Science
3:30 Hmmm... *creates a cooking Excel spreadsheet
And I thought food insider was the best food channel
Petition to refer to surface area/volume as ‘outside per unit inside’
Imagine giving someone "raw" food and saying it's cooked.. in 10 minutes
Wow new channel
2:57 - Example of creation of life. Hahaha..
3:40 I know someone that would love it, his name is sheldon
Size definitely matters.
okay, I litteraly just wrote that I was interested into the science behind food over at the minutephysics channel announcement, but I just realized I am hungry and got nothing to cook D:
Delivery service, help me!
Love food 🥘
Please make a video on coffee
Anything in particular you're interested in about coffee?
Things like
What is the science behind the relationship between freshness ( waking up / not laziness ) and coffee? => When I take coffee in the morning I instantly feel the freshness ( waking up / not laziness ). But isn't that incoherent, since our stomach are pretty slow in processing?
So the question is what actually happens ?
And also how milk decrease the effect of caffeine ?
Can you please make a video about ' How to make a perfect cake'
Why I finish my steak in the freezer and not the oven.