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.
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! :)
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.
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
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.
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.
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.
Serious debate time: which amino acid is the best amino acid, and why is it absolutely not glycine?
Tryptophan... for reasons.
@@akshatjain2775 turkey reasons?
I personally would say glutamate because I love msg on everything
Lysine obviously
Glutamine
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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.
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! :)
Cured egg yolks are great. They have an umami, slightly salty taste and can be grated and used similarly to parmesan cheese.
I've been a fan of Alex since her bite-sci-zed days and neo-noir explanation of dominant and recessive alleles. Great stuff as always!
Do you have a link to the neo noir video?
A video on protein folding and what's going on with alphafold would be cool. Will it change everything?
That was very interesting, but "yuck anobody else's yum" was so brilliant, that's all I'll remember.
As someone who’s learning how to make ceviche and is also science minded, this video came at the perfect time👌
Too much lime juice? Sounds like you need to make some emergency margaritas.
Loving the concept of emergency margaritas.
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
CEVICHE DE RES
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.
Very interesting episode. Thank you.
Clear explanation. Excellent.
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
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.
Now this would be a fun short video
@@ACSReactions I hate TH-cam shorts.
A short regular horizontal video would be interesting.
This girl reminds me of Kaylee from Firefly 😮
Jikes, so only sushi grade fish is recommended? That's rough, in Mexico we also make a lot of ceviche and with almost any kind of fish 😅 🐠🐟
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.
Go look up how prevalent internal parasites are in countries that dont freeze their fish...
What happens to home water pipes that causes them to become a problem over time?
rust?
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.
A good opportunity to have a cilantro sensitivity tangent on a future video.
Really informative
Best damn cooking show ever!❤❤❤
Mmmm, ceviche 😋
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
Didn't even mention the Maillard reaction.... :(
Very nice. Proteins are interesting
What about sugar and egg?
My wife makes cured egg yolks, we grate them over pasta and veggies. Anything you would put some Parmesan on.
I can't find the Hungry Planet show anywhere. I've searched TH-cam, Google, PBS website. 🤷♂
Got you--th-cam.com/video/bDifJdzFQUQ/w-d-xo.html
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.
My favorite way to get "cooked" is with a Mai Tai or a Margarita. After that, who cares what was done with the fish .... :-)
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
Alex slays
"we're exchanging long protein strands" 👽👽
You don't like eggs? YOU DON'T LIKE EGGS? I want a divorce!
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’ve never heard of this
And 1:43 is when i git like xD
“Don’t put that in,” she asked 😂
A vodka poached egg sounds ...unique
I had ceviche in Panama once. Most wretched nugget of raw flesh ever made by man.
CEVICHE DE RES
I didn't get the joke, can someone explain?
Who doesn't like eggs lol.
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.
@@AlexDainisPhD great video! I think we are the only 2 people that don't like eggs. Brunch is a challenge
i keep hearing that 50 % of 30 year old women will be childless by 2030, so no suprise you dont like eggs... a bom tish!