Someone thought he was being funny when he asked me what ham was cured of. Without missing a beat, I told him trichinosis. When you deep fry battered fish, as in fish & chips, the fish isn't fried. It's steamed. French fries have to be cooked twice. Once at a lower temperature to cook them and once at a higher temperature to crisp them.
I learned that was the best way to fry food through trial and error. I was making home fries by just pan frying the raw potato slices, which took forever and caused uneven cooking. I later realized it was more efficient to microwave the potatoes first to cook them, then slice them up and crisp them in the pan.
If you don't have butter milk (which I never do because...eww) just add a squirt of lemon juice to regular milk. It provides the acid for the same reaction.
Another thing that might be of interest to SciShow viewers, microwaves use less energy than stovetop or oven cooking, making it greener as well as faster and more nutritious.
What about chemically cooking foods using acids, like vinegar or lemon juice? There are certain recipes that call for it, and I once accidentally did this to a meat dish by mixing chopped fresh basil with it and leaving it to marinate overnight.
When researchers want to preserve bacteria to grow it later, they freeze-dry it. My Bacteriology professor used to love pointing this out to people who claimed raw diets were safe because they were freeze-dried!
In Germany people eat raw ground pork with onions on bread buns which is called "Mettbrötchen". I think the meat has to be prepeared specially or extra carefully.
People in Midwest America do the same thing, except with raw ground beef. They call them Cannibal Sandwiches, or Tiger Meat. Both really weird names lol
Trichinosis is also *exceedingly* rare in the modern day. "One study showed that only eight cases of trichinellosis (also called trichinosis) could be attributed to pork grown commercially in the United States between 1997 and 2001. During that same period, the American population consumed about 32 billion kg / 70 billion 1b of pork. That's an awful lot of pork to generate only eight cases of trichinellosis."
The rule about medium rare hamburgers at a restaurant is the beef has to come in large box cuts, like shoulders, chucks, or a rumps. Cut the sealed plastic wrap, and then grind the beef just prior to cooking. 100% safe. Beef can’t be ground ahead of time, or from small bits, or it allows surface area for microbes to land on and enter while it’s resting. Really bad idea. Personally, I love a heavily charred burger with a juicy, medium rare inside. Yum!
Roast potatoes taste so much better if you use beef dripping instead of oil of any sort. And fish and chips fried in lard sre better. In my long ago UK childhood the chip shops wrapped them in unsold newspapers. Now they just use unprinted clean paper. Handy as fire lighters for the coal fire at home as well.
Fun fact: Vincent Clarence Price invented Baking Powder", the first cream of tartar baking powder. Dr. Price was the grandfather of Vincent Price Jr., the actor
When I first got into raising chickens, as a chicken fancier, I quickly learned that there is a large number of people who will only eat chicken if they slaughter them selves. They are totally disgusted and become ill at the thought of eating Slaughterhouse chickens. One at a time, carefully removing the entrails as not to spill any is the key. Then rinsing it out thoroughly. Sanitation number one. Interestingly, they still cook their chicken well done but not over cooked to being dry am dead & stringy. The other thing is that they like the idea of being able to look at the intros to see if the animals healthy or not. Sometimes, they are not. A micro each bird. The same thing with pork and other meats, they take high stock and personal butchering. usually they take these animals to a professional at a true Butcher that they know. Again one animal at a time. The last chicken I butchered, turned out to be extremely healthy. Its liver was well formed and of an excellent color, its lungs and all of his organs were exactly what they were supposed to be. This rooster was absolutely delicious and tender. Whereas the rooster before that, I was suspicious to begin with, I found it had intestinal worms. I I am familiar with the lifecycle of these worms. This also explains why he was not getting weight and it was not in the pink of health. I was in no danger from these worms, he went into the stock pot. I also, dewormed my entire flock. This meant for about 2 months (min 6 was) I could not eat any of the eggs. Are usually deworm A second time six weeks from the first dose. This way if I missed any cleaning up I’m pretty much guaranteed they will be parasite free. I have an organic, routine of giving my girls herbs that fight parasites. Plus with them being an excellent health they can keep from being infested. I check routinely there guano. I also check their feathers for mites and lice. These are things production chickens do not get.
When it comes to meat my personal preference is grilled > roasted > fried. When it comes to potatoes... any way is good (except raw) because potato is love, potato is life.
Allways pass on the Pork Tartare? Our German Neighbours have made an art out of exactly that, I think it is called Mett, raw mince Pork, and it is delicious.
The best way to cook food for nutrition and health is wet, as in soup, and low heat. Or microwave for a short duration. That's it, that's the real science.
So what I learnt from this is to use a small dish to cook beef in the microwave so that you keep most of the alcohol AND the vitamins with less chance of eating infected meat.
I've eaten raw chicken. My mum was doing a Korean style grill and she sliced up some chicken real thin and arranged them nicely around on a plate. My dumb ass thought it was salmon sashimi. I didn't get sick and it tasted remarkably tasty and similar to salmon. It was soft, rich and creamy
Used to drink several raw eggs everyday when I was in a “work out” faze in my late teens. Never got sick. I’ve had E. Coli but that was from the environment of the cattle ranch I was living on at the time. Not food exactly.
I was taught that 200c is not double as hot as 100c, just as 2c is not double as hot as 1c, since 0c is basically an arbitrary point along the absolute temperature scale.
The correct way is the way that makes you and the people you're cooking for happy and the way that gives your despised relatives a need for a stomach pump.
Ok but in Germany we eat "Mett", which is quite literally raw ground pork.. I love that stuff, lil salt and pepper, on nice bread with onions? nom! Never gotten sick from it- so no, not ALL raw pork is actually bad! :)
Biologist here, most of the pork we eat here in Europe or the US is actually just as safe as beef as Trichinosis is virtually non-existant in pork here. Bear meat on the other hand...
@@garbleduser Little caveat: We don't make the Mett ourselves, at least I've never heard anyone do that. We buy it directly from the butcher who by law can only sell it the same day they make it. It's ground more finely than regular ground pork and has some spices added already.
@@Nabend1402 Good to know. I fortunately have all the grinding equipment and autoclaves to sterilize them in. My home is half commercial kitchen and half biomed shop.
I have nothing to say about anything you said about microwave cooking. I only have my own autistic experience. I taste a difference in microwaved food and I do not like the difference. So I don't use microwaves.
Do we need to be worried about serving children food cooked with alcohol if there is significant potential retention? Or how about for pregnant women? Really don’t want to be stunting development….
Avoiding undercooked pork is basically a myth nowadays: "One study showed that only eight cases of trichinellosis (also called trichinosis) could be attributed to pork grown commercially in the United States between 1997 and 2001. During that same period, the American population consumed about 32 billion kg / 70 billion 1b of pork. That's an awful lot of pork to generate only eight cases of trichinellosis... This is such a low incidence for a country of more than 300 million people that trichinellosis ranks among some of the rarest diseases known to medicine. When it does occur, the disease is neither fatal nor serious, and is easily treatable. It is hard to see what all the fuss is about; there are far more common and more serious public health threats than trichinellosis."
okay.... I didn't think that was going to be all about bacteria and worms eating me from the inside.... I had hoped it might be some great ways to cook stuff that would make me want to try new recipes..... I may come back to it later when I have the stomach for it.
Always love people highlighting my somewhat obscure field! I'm a wine scientist specifically, but food science is my jam😄
Well now I'm jelly :0
@@ZedaZ80 Nothing to wine about.
I would LOVE to celebrate a holiday meal with the SciShow team! Can you imagine how wonderful the conversation would be?
Hank talking about metamucil and me completely backing him up. I've become that guy who is vocal about it haha
Someone thought he was being funny when he asked me what ham was cured of. Without missing a beat, I told him trichinosis. When you deep fry battered fish, as in fish & chips, the fish isn't fried. It's steamed. French fries have to be cooked twice. Once at a lower temperature to cook them and once at a higher temperature to crisp them.
You're telling me medicine cured this ham?
@@chaotickreg7024 You telling me that you are a humourless half wit?
SMOKING CURES HAM.
@@Lord.Kiltridge What is ham cured of?
I learned that was the best way to fry food through trial and error. I was making home fries by just pan frying the raw potato slices, which took forever and caused uneven cooking. I later realized it was more efficient to microwave the potatoes first to cook them, then slice them up and crisp them in the pan.
MSG (Monosodium Glutamate) works in a similar way to salt (it enhances flavour), but a lot of people find it scary...
MSG can be used as a flavor enhancer so salt can be added way less in foods
If you don't have butter milk (which I never do because...eww) just add a squirt of lemon juice to regular milk. It provides the acid for the same reaction.
There is also powdered butter milk that you can keep in the fridge for practically forever.
what's ew about buttermilk?
You are a funny guy
"You are not a star." I might not be, Hank, but you are
Another thing that might be of interest to SciShow viewers, microwaves use less energy than stovetop or oven cooking, making it greener as well as faster and more nutritious.
But the flavor gets worse in a lot of cases
@@deliriouscheetoDepends on the expectations. Microwave steams the food, so it's perfect for anything you'd steam anyway.
I 've always enjoyed lightly salted watermelon. Will be trying a pinch of salt in my coffee tomorrow.
What about chemically cooking foods using acids, like vinegar or lemon juice? There are certain recipes that call for it, and I once accidentally did this to a meat dish by mixing chopped fresh basil with it and leaving it to marinate overnight.
That"s how scungilli is prepared, by marinating conch in lemon juice
When researchers want to preserve bacteria to grow it later, they freeze-dry it. My Bacteriology professor used to love pointing this out to people who claimed raw diets were safe because they were freeze-dried!
In Germany people eat raw ground pork with onions on bread buns which is called "Mettbrötchen".
I think the meat has to be prepeared specially or extra carefully.
Yes, very similar to pork tartar. German sushi.
People in Midwest America do the same thing, except with raw ground beef. They call them Cannibal Sandwiches, or Tiger Meat. Both really weird names lol
Italian soppressata is cured uncooked pork pressed salami.
Trichinosis is also *exceedingly* rare in the modern day. "One study showed that only eight cases of trichinellosis (also called trichinosis) could be attributed to pork grown commercially in the United States between 1997 and 2001. During that same period, the American population consumed about 32 billion kg / 70 billion 1b of pork. That's an awful lot of pork to generate only eight cases of trichinellosis."
Clean environments for the animals and butchery can cut down on a lot of risk of raw food
In Japan where sashimi comes from, they also eat raw eggs
The rule about medium rare hamburgers at a restaurant is the beef has to come in large box cuts, like shoulders, chucks, or a rumps. Cut the sealed plastic wrap, and then grind the beef just prior to cooking. 100% safe. Beef can’t be ground ahead of time, or from small bits, or it allows surface area for microbes to land on and enter while it’s resting. Really bad idea. Personally, I love a heavily charred burger with a juicy, medium rare inside. Yum!
Need a similar type of video on smell.
Roast potatoes taste so much better if you use beef dripping instead of oil of any sort. And fish and chips fried in lard sre better. In my long ago UK childhood the chip shops wrapped them in unsold newspapers. Now they just use unprinted clean paper. Handy as fire lighters for the coal fire at home as well.
I now understand why adding salt to a salad is great 😂
I wonder if the amount of stirring also affects the amount of alcohol left at the end.
Fun fact: Vincent Clarence Price invented Baking Powder", the first cream of tartar baking powder. Dr. Price was the grandfather of Vincent Price Jr., the actor
The correct answer is with a slapping robot.
I prefer to slap by hand
So what you're saying is that you want a robot to slap your meat?
That episode was wild lol
@@mackenziemoore5088 it was something
@@beastamer1990s, How can you slap?!
When I first got into raising chickens, as a chicken fancier, I quickly learned that there is a large number of people who will only eat chicken if they slaughter them selves. They are totally disgusted and become ill at the thought of eating Slaughterhouse chickens. One at a time, carefully removing the entrails as not to spill any is the key. Then rinsing it out thoroughly. Sanitation number one. Interestingly, they still cook their chicken well done but not over cooked to being dry am dead & stringy. The other thing is that they like the idea of being able to look at the intros to see if the animals healthy or not. Sometimes, they are not. A micro each bird. The same thing with pork and other meats, they take high stock and personal butchering. usually they take these animals to a professional at a true Butcher that they know. Again one animal at a time.
The last chicken I butchered, turned out to be extremely healthy. Its liver was well formed and of an excellent color, its lungs and all of his organs were exactly what they were supposed to be. This rooster was absolutely delicious and tender. Whereas the rooster before that, I was suspicious to begin with, I found it had intestinal worms. I I am familiar with the lifecycle of these worms. This also explains why he was not getting weight and it was not in the pink of health. I was in no danger from these worms, he went into the stock pot. I also, dewormed my entire flock. This meant for about 2 months (min 6 was) I could not eat any of the eggs. Are usually deworm A second time six weeks from the first dose. This way if I missed any cleaning up I’m pretty much guaranteed they will be parasite free. I have an organic, routine of giving my girls herbs that fight parasites. Plus with them being an excellent health they can keep from being infested. I check routinely there guano. I also check their feathers for mites and lice. These are things production chickens do not get.
I don't know how but I ate myself into a headache. At least low volume TH-cam is here to keep me company this Thanksgiving
6:50 I wonder, what if Smart Friers have a VOC sensor to detect the smoke point.
When it comes to meat my personal preference is grilled > roasted > fried.
When it comes to potatoes... any way is good (except raw) because potato is love, potato is life.
This is amazing food knowledge
Fantastic video!....Science!
I'm not a star?!?!?! You mean there isn't a nuclear fusion reaction going on inside me?!?!?!?! Who would have guessed?!?!?!?!?!
It's always nice to see Olivia again. I hope that she's doing well.
One of my weirdest favorite flavors is fried ground beef… it’s strange, and I can’t have it all the time, but every once in a while I just crave it
Don't we call that a "burger"?
Hell yeah! Sponsorships that nurture the creator AND the viewer!
Allways pass on the Pork Tartare? Our German Neighbours have made an art out of exactly that, I think it is called Mett, raw mince Pork, and it is delicious.
The best way to cook food for nutrition and health is wet, as in soup, and low heat. Or microwave for a short duration. That's it, that's the real science.
Okay but how much beer-battered fish do I have to eat to get legally intoxicated
Depends on how much you sampled the batter during the preparation stage.
So what I learnt from this is to use a small dish to cook beef in the microwave so that you keep most of the alcohol AND the vitamins with less chance of eating infected meat.
@1:19 Is this video infected?
you should do a video on the spectrum of taste buds
Happy Thanksgiving 2022 eat good and enjoy your day.
What about BURNING alcohol? There's a recipe thats uses over a liter of wine and people set it on fire on the pan
Hank: never eat raw pork
Meanwhile germans, literally eating raw ground pork for breakfast: Yolo
Did this almost once a week for 20 years of my life. Nothing is better than a good Mettbrötchen (raw ground pork roll) with onions, salt and pepper!
As usual, very good and interesting Those "hidden commercials" right in the middle unfortunately not so much. Sorry.
I've eaten raw chicken. My mum was doing a Korean style grill and she sliced up some chicken real thin and arranged them nicely around on a plate. My dumb ass thought it was salmon sashimi. I didn't get sick and it tasted remarkably tasty and similar to salmon. It was soft, rich and creamy
Used to drink several raw eggs everyday when I was in a “work out” faze in my late teens. Never got sick. I’ve had E. Coli but that was from the environment of the cattle ranch I was living on at the time. Not food exactly.
It only hurt slightly less then I thought it would to be told by a scientist that you're not a star . ✨
Gastronomy: am I a joke to you?
I was taught that 200c is not double as hot as 100c, just as 2c is not double as hot as 1c, since 0c is basically an arbitrary point along the absolute temperature scale.
Baking powder=baking soda, corn starch, and cream of tartar.
So could i safely wash and grind seashells into a fine dust to bake bread?
A discussion of the science of pressure cooking would be great!
Coffee too bitter? Mix in a few grains of salt into your coffee and it cuts the bitter taste.
Long ago at a restaurant I was asked how I wanted my steak. "I've seen cows hurt worse that lived," was my reply.
The correct way is the way that makes you and the people you're cooking for happy and the way that gives your despised relatives a need for a stomach pump.
I've eaten raw chicken. I have a friend, her uncle owns a restaurant near Osaka, Japan that specializes in it.
To replace alcohol use a good quality vinegar
And don’t give raw pork to your cats. It can contain Aujeszky’s disease.
What happened to Olivia? How come we don’t see her anymore? Only in compilations from past videos.
prosciutto crudo (e.g. Parma ham) isn't cooked, and is delicious. For many foods, curing is every bit as effective as cooking.
11:10 to think we could’ve just called baking powder Preparation H instead of “Horsford’s Bread Preparation” 😔
My guess before watching is microwaving. Read somewhere that it destroys fewer vitamins than other cooking forms.
As I am in a coma from all the mac and cheese and dressing. Happy Thanksgiving, y’all! I hope it’s a good one ❤
Na, I went to Osaka just to get some of that chicken sashimi yum
Fried Oreos?! What's up with you guys in the US? 🇺🇸 😂😅
Nice to see you again Olivia!
Woah hey, jlyk visual glitch at 1:19
I LOVE YOU OLIVIAAAAAA 📸📸📸📸📸📸
Ok but in Germany we eat "Mett", which is quite literally raw ground pork..
I love that stuff, lil salt and pepper, on nice bread with onions? nom!
Never gotten sick from it- so no, not ALL raw pork is actually bad! :)
Bless you and your family for sharing this lovely dish idea!
Biologist here, most of the pork we eat here in Europe or the US is actually just as safe as beef as Trichinosis is virtually non-existant in pork here. Bear meat on the other hand...
I knew I wouldn't be alone here! Mett forever!
@@garbleduser Little caveat: We don't make the Mett ourselves, at least I've never heard anyone do that. We buy it directly from the butcher who by law can only sell it the same day they make it. It's ground more finely than regular ground pork and has some spices added already.
@@Nabend1402 Good to know. I fortunately have all the grinding equipment and autoclaves to sterilize them in. My home is half commercial kitchen and half biomed shop.
MAKE IT SOFTER AND CRISPER?
For moment I thought it was Joe Hanson who was on the tumbnail🙃
What's the best way to prepare food?
CORRECTLY.
Where's my award ?!
I read the thumbnail with "food science" as a compound noun and I was rather confused.
How come the video is uploaded at 1080p? Genuinely looks grainy and meh on larger displays
My oven doesn't have settings for Celsius
I miss Olivia.
50% carb, 30% fat, 19% something, 1% salt
I add A pinch of salt to my apple pies. Too much and it’s awful. Just a pinch it’s wonderful.
Thanks, internet people!
One word! Airfryer!
It's a shame this video uploaded after my time at college. It would help a ton with all the weekly report
I have nothing to say about anything you said about microwave cooking. I only have my own autistic experience. I taste a difference in microwaved food and I do not like the difference. So I don't use microwaves.
MANY bots have just been reported!
Oh, great timing. I just cooked Thanksgiving dinner WITHOUT science.
eating really spicey food will sort out most parsites
Check: no ordering chicken sushi.
Do we need to be worried about serving children food cooked with alcohol if there is significant potential retention? Or how about for pregnant women? Really don’t want to be stunting development….
If chicken is so bad. why is duckk not (so bad) it's often eaten medium rare
Avoiding undercooked pork is basically a myth nowadays: "One study showed that only eight cases of trichinellosis (also called trichinosis) could be attributed to pork grown commercially in the United States between 1997 and 2001. During that same period, the American population consumed about 32 billion kg / 70 billion 1b of pork. That's an awful lot of pork to generate only eight cases of trichinellosis... This is such a low incidence for a country of more than 300 million people that trichinellosis ranks among some of the rarest diseases known to medicine. When it does occur, the disease is neither fatal nor serious, and is easily treatable. It is hard to see what all the fuss is about; there are far more common and more serious public health threats than trichinellosis."
So what you're saying is I should put salt in my tea instead of sugar 🤔
I don't have a problem with my dough rising, who told you this?
okay.... I didn't think that was going to be all about bacteria and worms eating me from the inside.... I had hoped it might be some great ways to cook stuff that would make me want to try new recipes..... I may come back to it later when I have the stomach for it.
this needs to be summarized, none of us have this long an attention span anymore.
meat is moyder fam
lead belly perk
You're not a star- *gasp* how dare- xD
Can anyone tell me what happened to SciShow's view count?
I don't eat raw fish. Barely eat cooked fish at all. Fish doesn't taste well!
Nice
4:08 Really… twice the temperature? Come on, someone should know better enough to know that thats not how temperature works.
Fry it
Okay but what about the mouthfeel
Hank :)
"Anything can cook"
Trick question, eat steak raw
Microwave your alcohol 1st??
Another good reason to be a vegan !