Reminded me of an oil filled radiator heater. because not only does it make a full surface contact with a heating element but allows for convection to occur which can probably spread heat throughout a radiator quicker. Like for heating houses or cooling down industrial grade electrical transformers.
Next on Adam's channel : Why I use the pea-sized dot method on my cutting board, NOT my steak After that on Adam's channel : Why I brush liquid metal on my steak
This video is an excellent example of "Show don't tell", I loved how for every example you said "Let's try it" and just showed the results! One of the reasons I value your channel is you get right to the point and show the action clearly
@@mandarinduck Just because it is commonly used in one context doesn't mean it can't be applied in another. It is like saying that you called dibs on a certain term so nobody can use it elsewhere, that is just silly.
I absolutely loved this video. When I was self learning how to cook, 99% people I asked had no idea nor they cared about why things are done the way the are, and it was making me crazy.
It's so much easier to cook when you finally find channels run by a channel run by either knowledgeable professionals or folks dedicated enough like Ragusea to find the answers. I understand why every chef or person who cooks can't be a food scientist but damn it's harder to cook when you are learning from people who are just blindly copying what their parents did
This just unlocked a bunch of cooking brain things in my head. As far as I know, my mom doesn’t really cook with oil? At least, I recognize that weird, spotty coloration from some of the foods she makes. Either she doesn’t use oil, or she doesn’t use enough, for enough foods.
To spread some knowledge, it's not just how the brussels sprouts are prepared that makes them taste better. Just a few years ago the brussels sprout crop was transitioned over to a cultivar that was specifically bred to get rid of the bitterness once associated with the vegetable. The brussels sprouts sold today are pretty much completely different than the vegetable that was infamous for its awful taste.
Even in the past though the main problem was that most peoples bad experiences with them were of way overcooked sprouts (mainly boiled to shit) to the point that the sulfuric and bitter taste comes out, when they're lightly baked they're very mild tasting.
One of my favorite kinds of semi-scientific tests is “do the thing no one would ever do.” Not only does it often reveal the reasoning and value behind things we take for granted, but sometimes you also find out things that are accepted as having value might not!
That's exactly how I found out that eating pasta with milk as if it was cereal is a fucking horrible idea. Not really planning on stopping my experiments, though
I feel like it bears mentioning, through selective farming techniques, brussels sprouts are actually better now than they were when we were all kids 20+ years ago and demand for them has risen accordingly. The brussels sprouts we are eating today, are not the same brussels sprouts our mothers boiled for us as children and insisted we eat to clean our plates. It's an interesting topic that I would love to see Adam actually explore from a much more informed than my own food science perspective!
i dont unferstand why ppl have to say “ou animal fat is healthier” theyre both bad eat your soybean oil or your butter just dont say its a healthy alternative to angthing, cause its not.
It’s interesting how folks who cook just sort of know this instinctively, but would probably not be able to put it into words or describe the role the oil plays as well as you did. You nailed it! 👍🏽
@@emptyallen3334 She said "people who cook" though, not "chefs". As much as my grandmother likes to insist that my cooking spree lately means I should become a chef, they are very much not the same thing :p
Hi I know this is like a year old but just stopping in to mention that I'm a career cook with ten years of culinary experience. No they do not teach you much in the way of food chemistry unless you go to culinary college (which many people in the culinary world view as a scam) and only really get a passing knowledge of things like the maillard reaction. Really you just get taught how to do things not why you do things. Very few culinary teachers will take efforts to teach the why as most culinary programs in schools are designed to print out more cooks more than they are trying to educate people about cooking. This is mostly from a US citizen perspective however and may differ minorly in other countries although I haven't heard much different from my colleagues in other countries myself.@@emptyallen3334
The oven having a smaller difference than the pan actually makes sense since with an oven, you're relying on the surrounding air to transfer heat to your food. Since it's able to flow around to any of the exposed surface area, it already serves as a thermal interface you can rely on!
I was thinking the exact same, not much of a difference in heat disparity cus its already travelling through completely pliable air to get to it! No insult but Im almost surprised Adam didnt that about that too.
Great point! And the metal pan serving as a conductor of heat didn't do as well for the same reasons as with the skillet on the stove with the Brussels sprouts
I agree, importantly in the pan the heat has the entire room to escape into, inside the oven the hot air is mostly enclosed so it stays in contact with the food.
Yeah it's like the example of putting a lid on the brussel sprouts to steam them faster. Even without the water...putting a lid on a dry pan would also cook stuff faster.
In an oven, the enclosed space and long cook times enable heated air to act as a thermal interface. That's why oil helps if you're using a pan; the flat metal blocks the veggies from exposure to the thermal interface of the air. A wire rack would result in perfectly roasted veggies due to maximum air exposure, although you'd likely be missing caramelization still.
@@kennethferland5579 which is why we use oil, yes. air by itself is a poor interface so you use an intermediary interface like oil that can effectively distribute heat from the air into your food. it's why roasting takes so long in the first place.
The surface of a pan gets a lot hotter than normal oven cooking temperatures. The oil in the pan can reach ~600 dF before it starts to break down and smoke. In ovens we're rarely above ~400 dF. That's a big difference, kind of like the difference between lying down on a bonfire and sunbathing.
This was the reason I subbed to Adam. Since the first time I was exposed to his channel with the infamous “Why I season my board and not my steak” many years ago, it immediately jumped on me how similar a feel I get from him as I did from Anton on Good Eats.
I actually like Adam more than Alton, not to say I don't appreciate Alton, but Adam is much more of the mentality "make food you want to eat" because people have their own preferences and Alton is about doing it "the right way" and kind of shaming you on your preferences if they aren't "right". Adam also does amazing journalistic views into interesting histories and cultures of food that I really appreciate, and doesn't have to adhere to a strict format like a show on TV does. He can post instructional videos on how to make things, a video on how Georgia became known for peaches, and then another day a video based entirely around a sponsor that's still really interesting to watch.
A true hero: used both Celsius and Fahrenheit! I'll just add that usually naan is cooked at 400 degrees Celsius (752 degrees Fahrenheit) so some things should be different in the pan!
Yeah my housemate also tries to avoid oil/fat/butter in her cooking and it causes some weird results. Recently I saw a dry-looking omelette with scorched patches on the bottom and another time she wrapped a salmon fillet in aluminium foil, put it on a teflon pan and just let it go. Weirdest cooking method I've ever seen I think (especially because salmon is like one of the fattiest fish anyway).
The first time I had Brussel sprouts, they were properly sauteed and I loved them. I immediately asked myself why so many people use them as THE proverbial disgusting veggie. As with a lot of green stuff, it really is down to people not knowing how to cook and just boiling stuff that shouldn't be boiled.
@@MrOhWhatTheHeck Healthy is not a quantity you measure. Don't exaggerate with fats and you won't have problems from cooking brussel sprouts the way God intended. If you want healthy, just boil or steam something that won't taste disgusting when you do that.
Thanks for putting the sponsor at the end. I actually listen to the full ad knowing you left it for last and gave us what we wanted when we originally clicked on the video. No interruptions or cheesy plugs. You rule!
So I accidentally tested this video by myself making pancakes. I always start with a bit of oil, but as the pancakes cook and absorb some of it, eventually the pan runs dry. Sometimes I'm too lazy to put in more oil, so I get some pancakes that are very evenly brown and others that... well, aren't. And that was when I realized the difference between cooking in oil and no oil. But great video explaining the actual reactions and the reasons why!
You shouldnt need too much oil to make pancakes if you use a non stick pan, i usually drop about 2 tablespoons in the pan and use a paper towel to smear a thin layer all around the pan and dont need to to add any more oil
A thin film of oil helps cook pancakes evenly and easier to flip (lol to Adam Regusea's "film of oil"), which you get just by an initial coat of the pan and a tablespoon or two in the batter. This film is practically invisible. I'm an efficiency nut, so to coat the pan I just warm the oil so it runs easier, and tilt the pan around to get a web of streaks. Good enough. If you just like your pancakes oily, then you have to continually add more after it gets soaked up, like doughnuts.
I'd love to see you cover is how much of the oil used in a pan ends up being ingested with the food, for calorie counting Also, there's actually an entire cultural cuisine that didn't use oils for frying or sautéing: Mesoamerican civilizations like the Aztec and Maya: They steamed, grilled, roasted on hot stones/ceramics, made sauces, smoked, salted etc food, but as far as I'm aware (and I even double checked this with presenters during a recent lecture series on Mesoamerican cuisine from a month ago) there was no intentional rendering of fat or oils to then use to saute or fry. To an extent this makes sense, since those civilizations didn't have nearly as many domesticated animals for foodstuff (just Turkey and Dog, though more was kept tamed/farmed for foodstuff in some cases) but it's still pretty interesting. And I want to reiterate here that this WAS a well developed culinary tradition: The Conquistador Bernal Diaz describes the Aztec Emperor Moctezuma II, for his meals, being brought over thirty dishes, across hundreds of plates for his meals, thousands including guards, attendents, other officials, etc, all on fine plates and platters, on coasters or with a large fireplace behind a screen using scented woods to prevent things from getting cold, with the tamples and stools being engraved and on fine tablecloth,es, etc. The Aztec captial of Tenochtitlan itself also had 200,000+ denizens by most estimates, in the same ballpark as the then largest cities in Europe like Paris and Constantinople, with the city also mostly being made out of artificial islands with venice like canals between them, with many palaces, temples, large plazas, a royal library, zoo, and aquarium, etc. Civilization in the region also dates back almost 3000 years before the Spanish arrived, the Aztec were among the very LATEST Mesoamerican societies: There's of course also the Maya, but also the Olmec, Zapotec, Teotihuacanos (who had a massive metropolis where nearly all it's denizens lived in fancy palaces with painted frescos, some even toilets; and had a massive planned urban grid covering nearly 2 dozen square kilometers, all 1000 years before the Aztec) Classic Veracruz, Mixtec, Totonac, Huastec, Otomi, Tlapenec, Chatino, Purepecha (who had the third largest empire in the Americas as of Spanish contact after the Inca and Aztec), etc.
I’d love if someone made a channel resurrecting/publicising those traditional Mayan and Aztec recipes (I’m sure some still survive) plus those of neighbouring cuisines pre-colonial contact. I’d try at least a recipe or two but I’m in a country where the appropriate ingredients are expensive or unavailable.
traditional/pre-industrial cooking don't use much oil, all around the world. just like the naan bread, it doesn't need oil to cook. oil from meat/butter is expensive, and extracting oil from seeds ("vegetable" oil) needs advanced technology.
@@wiseSYW Not so advanced as you might think... Its just very labour intensive and doesnt make a particulary high quality oil by todays standards. Crush (mortar and pestle) or mill (crushing stones) seeds, cook them in water, skim the water surface then strain using a porous cloth. It needs little more than pottery tech sooo... Its easier and faster with a industrial crusher and centrifuge clearly, but not impossible.
@@jayolovitt5969 tasting history is a channel about recreating historic recipes (though not full on historical methods most of the time). they've done a couple on mesoamerican dishes.
In the oven, you have a different thermal interface: air. So that's why the oil only makes a difference under the veggies/meat, because that's where the oil can help improve the thermal interface between the food and the plate, where air doesn't play a role but the temperature of the plate does. Oil improves the thermal interface only there; on the top and sides, it just makes the food more oily and lets the heat through the same way the air would have done directly. I think the reason why you saw a difference with the chicken was because of its skin that isn't permeable. The oil must have had some effect on the chicken skin, making it more heat-transmissive than the air did since air was not able to go through the skin. But my guess is as good as yours! One test that would be worth doing: three chicken breasts, one with oiled skin, one with unoiled skin, and one with unoiled skin but you use a fork to poke holes in the skin, making it permeable to air. I'm guessing the one with poked holes will cook better than the unpoked one, even with no oil.
This is actually my introduction to my students whenever I teach Kinetics of Heat Transfer in my Materials Engineering Classes. Glad that I have a well-made video to support my lecture. Edit: for the oven thing, I think it's because the heat is radiating from all sides and the oven has a more equal heat profile compared to stove top where the heat gradient decreases much more as you go from stove to pan.
yeah i was thinking black body radiation because ovens are the kind of example they used when we were getting black body questions in CAPE (Caribbean equivalent of A level) physics exams
I remember watching a cooking youtuber who frequently told her audience, "Try frying in water, you seriously won't notice a difference!" and I wondered who she was trying to fool.
@@annabelleleete I understand this, but the problem is a lot of people who are proponents of sauteeing with water do so based on unsubstantiated fears of fats. It'd be one thing if it was a personal flavor or texture preference, but it's usually not. Such people often try to convince others and themselves that it tastes the same as oil frying -- because they actually like oil frying, but they've been scared into thinking any added fat to their diet is unhealthy.
I def learned a lot from this vid, but cmon now. Have you ever touched a dry pan vs a pan filled with oil? The hot oil sticks to your finger and continues to burn after you take your finger out. It’s not brain-hurting level deep lol.
I kinda tested this on my own a couple weeks ago, was running low on my cooking oil and didn't want to take the time to cook the bacon to replenished it so I tried just winging it. I thought I noticed it was taking longer to cook, definitely noticed the difference in flavor
Adam Ragusea, you said what the world needs to hear: “The results are objective; whether or not you like them is subjective.” Dear man, I want to greet you with a kiss and shake your hand.
I believe the reason there is less of a difference between the pan and the oven is mentioned but not applied. Early in the video it is mentioned that oil will cover more of the surface area and induce a heating effect between the pan and the surface of the veggie, this is because oil is a fluid, this is also true of air in the oven. The air in the oven will circulate and interface with more surface area. The reason we get the unevenness on the bottom of the nonoiled veggies is because there is a higher density of metal atoms heating the veggie compared to the air. The air and the tray are the same temperature but the heat transfer is different. This is partially due to the difference in thermal conductivity, but primarily (I think) due to the shear density of the material. More atoms per square inch, the more points on contact on average meaning more conduction and thus more heat.
4:49 is actually one of my favorite ways to steam a lot of vegetables. Just enough water to get the job done, then take the lid off and hit things with some soy sauce, butter, or whatever I'm feeling that day. One pan does it all
@@poopcock4357 Butter is common with veggies, but oftentimes it's super good to give a spritz of lemon over your vegetables, depending on the dish they're served with. And salt of course
@@poopcock4357 Or caramelize some onions and garlic along with them for some nice umami, same with fats from previously cooked meats (veggies being cooked last) Really anything that sounds good haha
I do the same! Especially because I like my broccoli and sprouts a little softer. The steam helps get the insides a little more cooked, then it evaporates and I hit it with flavor and let it brown😋😋
@@poopcock4357 For any sort of mediterranean vegetables, some olive oil, garlic and a sprinkle of salt go a long way. And, if permitted, try to add a small dash of white wine to the steaming water. :)
I would love learning more about food coloring, I'm just worried it really is months of research if you include all the different various types of food coloring too.
same. The fact the I started liking vegetables the same time my father started putting them in the oven with butter might be a coincidence, but I doubt it.
@@hiurro I was led to believe I had something wrong with me for being so "fussy", in reality most of my family members were just accustomed to eating unadulterated plant matter. I don't consider it a coincidence that in adulthood I'm the only one who despises McDonalds.
@@danielwarren3138 I became known as "the cook" in my family and everyone is amazed at my recipes... meanwhile all I do is use the correct amounts of oil, fat and spice required for the dish. Good to know my family isn't the only one who suffers from bland food syndrome
I think the difference in importance of oil between oven and pan is because the oven heats from all directions instead of just from beneath. The enclosed space traps hot air and creates a more even temperature overall.
Another reason why browning doesn't occur with water, even at higher temperatures (pressure cooker) is that both caramelization and maillard reactions involve the chemical loss of water. The presence of water shifts that reaction to the left, while temperatures above the boiling point of water shift the equilibrium to the right, as water leaves as steam, and is thus unable to participate in the reverse reaction.
Even with a pressure cooker, you don't get high enough temperatures to caramelize - only about 250 F. In addition, the condensing steam would wash away tasty molecules, rather than letting them concentrate.
My parents rarely used oil when cooking. I'm finally starting to explore the food world myself. I thought oil was 90% calorie dense non-stick, 10% browns the outside faster. I have a whole new world to explore
Bro go crazy. Try cooking whatever you want. Even if it comes out terrible. You have all the tools in your parents kitchen. If you waited to learn to cook when you move out it cost a lot more for just the needed tools. Not to mention you’ll probably have a tighter budget
When the sprouts were cooking without oil it was disturbingly silent in the background; when I watch Adam Ragusea videos apparently I'm used to the sound of crackling or bubbling underneath Adam talking
When I was a teen I had a bad relationship with food and I'd only ever cook my vegetables with water. This just reactivated so many memories of how mediocre food used to taste back then lol
If you ever want to throw a flavorful spin on vegetables now, try Indian cuisine. Though I'll add the cuisine DRASTICALLY varies from state to state since you cross entire languages and cultural borders. For the most part, vegetables here are cooked in a flavorful manner across the board
This was covered in your elementary school science class! There are three types of heat transfer: Conduction, Convection, and Radiation. Putting food in a pan with no oil only gets you conduction, metal-on-food contact heat transfer. Oil and water and steam give you convection, the fluid transfers the heat to the food and it circulates a bit, giving the results described here which are highly dependent on the temperature of the fluid. Your oven uses convection as the air is heated, and it can also transfer heat via radiation on the top of your food if you turn the broiler on.
I can't imagine how happy I am seeing someone with 1.5M subscribers making videos like this and not a combo of "I made wagyu burgers with gold" and "Yet another 7 $3 dinners" just to have more content and appease the algorithm.
10:35 "oil wouldn't make big of a difference in oven as i woulve guessed. Why I'm not entirely sure" The first thing we need to understand is how oven works. Oven uses air to transfer the heat. Hot air is channelled through the oven with help of fan. What we need to understand is air is a fluid just like water and oil. What happes in oven is basically the same what happens when you boil or deepfry your food. Hence you can not absorve much difference in cooking but there is definitely alteration in sear pattern. Food coated in oil and contact with pan are well seared and foods not coated in oil aren't. Explanations for this sear behaviour is due to the surface tension between food and the oil in contact with the hot pan has been mentioned in my comment about why foods do not stick to pan. Check that out too.
The oven may have to do with consistent heat surrounding the meat in a layered effect naturally. Where the stove is using the pan base as a fulcrum, the oven gets hot all around.
Indeed, with the food just sitting there and not being moved around, the thermal interface aspect plays less of a role, except on the bottom of the food where it's touching the pan, as seen on the vegetables. It presumably helps keep the skin from "drying out", as well.
You mentioned in an older Q&A that you were considering attempting a burger recipe- is that in the works at all? I know you’ve mentioned your reservations about it but I’d love to see your take on burgers :)
I'm a big fan of Kenji Lopez Alt's Ultra Smash Burger recipe, by far my favorite way to make burgers. The thing is, the way Adam does his food videos, they're far more informational/instructional than most food videos I see which I would say falls into the food porn category. How does he incorporate this into a food video? Toasting vs. non-toasting, when to season the meat, is it worth grinding your own meat/baking your own buns, condiments, etc?
My take on it, heat in the oven is relatively omnipresent, it surrounds the food and heats evenly from all sides, a little oil on the sheet helps on the unexposed sides, so oil or turn regularly. In the pan, heat comes directly from the bottom.
You can think of oil like the thermal paste you put on your CPU, it allows for much better contact between the CPU surface (IHS) and your CPU cooler surface, and it is a material with a high termal conductivity for more efficient dissipation. With cooking oil it's the same thing, it allows for more efficient heat transfer between pan and food by being highly conductive of heat and filling in the gaps between food surface and pan surface.
Lots of veggies have enzymatic reactions under moderate heat that convert starches to sugars (this is why roasted sweet potatoes are so incredibly sweet, but raw they're much milder). I suspect that is part of why veggies actually do okay in the oven without oil - enzymatic actions provide sugar for browning. Similarly, the relatively low energy density for a 350 degree cube of air in an oven (vs a 350 degree chunk of metal on a stovetop) gives veggies the opportunity to become tender before enough moisture is evaporated away to allow browning where it touches the pan. I once roasted some cut up fingerling potatoes without oil - the color was actually fantastic, a quick glance wouldn't tell you at all that they had been dry roasted. The texture was bizarre. The exteriors desiccated, becoming dry and slightly leathery, and each potato puffed up where steam tried to escape that touch exterior without being able to - oil not only keeps the exteriors pliable, the speed with which the outside cooks causes it to split in some places for steam to escape. Not so in the dry roasted potatoes. A little hotsauce to moisten the outsides and they were quite good
My hypothesis on why the oven cooked food didn't show nearly as big a difference between oil and no oil is because in an enclosed oven the hot air envelops the food in the same way water does when you boil food. You don't see this effect on the pan because the hot air directly above the pan just escapes into room temp kitchen air around it instead of lingering.
Ovens work by heating from all sides. The stove works by heating on one side. Something that increases surface area is irrelevant when the surface area is already maximized.
I am hypothesizing that in the oven, especially if it is a convection oven, the heat interface isnt a single flat surface but the hot air that circulates through food, much like oil or water.
With the exception being the side touching the baking sheet. With the meats enough fat rendered to not matter, but the bottom side of the vegetables I think demonstrated for things with less fat to render it does make a difference on the down side
I remember the first time I cooked scallops in a pan. I was utterly shocked that it had so much natural fat. It browned fast and was almost butter-like.
In an oven, the heated air can get into all the crevices of the food, so that's why you might see more similarity, the places where the veggies hit the metal plate, however, have more of the localised heat going on, and passing the heat onto the food or to the surrounding metal is often 'easier' than passing it to the air, so the heat near where the metal and food touch likely doesn't go as much into the air as it does elsewhere. The oil might, however, help to trap some of the moisture in the food (or replace it with fat) which keeps it from drying out a bit, whereas without oil, the water in the veggies just evaporates
In an alternate universe, where Adam does computers instead of cooking, he asks "Why do we put thermal paste on the cpu?" and then proceeds to melt a processor.
My mom uses no oil or as little oil as possible to cook because she’s afraid I might “develop unhealthy eating habits” if more oil was added. So growing up I thought fast food such as Domino’s, McDonald’s and Popeyes were very luxurious because a. I only got to eat them once or twice every year. b. They tasted soooo much better than the food we had at home or those healthier restaurants we frequented. Now I’m in my 20’s, still craving fried chicken and oily pizza more than anything else. But sadly, as much as I yearn for them in my head, when I actually buy, say, a 8 pc KFC chicken bucket, I could never manage to consume more than 2 pieces without feeling so full that I have to eat purely vegetables for the next several days. The food my stomach can handle aren’t the most desirable in my head, while the food I crave in my head are rejected by my stomach. Sure, I’m able to stay lean without any efforts, but at what cost.
It's interesting. A lot of Japanese cruisine let's us cook in a pan with a piece of parchment paper. For example: Cooking salmon on parchment paper in a stovetop pan allows the fish to cook using only its own oils without intaking additional unnecessary oil.
Cooked brussel sprouts are great, specially with the older variants that have a stronger and a bit more bitter flavour. They really go great with very savoury dishes like roast pork with potatoes and brussel sprouts. And - if you are trying to make thin potato wedges in the oven then oil does make a big difference - with oil you can get the nice and crunchy, without oil they just dry out.
I think you're insane to stand up for old brussels sprouts, but good call to recognize the big agricultural differences between those of today and 30 years ago. I was really surprised that Adam glossed over that. Yes, boiling vs frying makes a difference, but they're almost different plants
@@merlinthetuna i mean they changed a lot in the US, but other countries not so much and we (as in my relatives) still have the same old varieties that out grandparents had - and they are great. As kids we often took some just as snacks fresh from the garden.
@@ABaumstumpf Really? I'm surprised by that; it was Dutch researchers that developed the new variety and a quick google suggests that the Netherlands are responsible for the overwhelming majority of brussels sprouts produced in Europe. Not suggesting you're wrong, just: huh.
@@merlinthetuna Well it's like many veg and fruits now days. They have been bred to be hardy for shipping and "pretty" but lost all their flavor like the Red Delicious apple. It use to be a great apple but then they bred it to be solid red instead of red and yellow and a bit firmer flesh so it shipped better... But in doing so that yellow skin coloring also carried part of that flavor in it's genes for the apple so now we have an apple that is very pretty and ships well but has hard thick flesh and tastes bland thus the Red Delicious is no longer delicious.
@@SilvaDreams the red delicious apple technically wasn't bred for new variations, they just selectively grafted mutated branches in order to get the most aesthetically pleasing fruit.
I kept getting recommended this and I thought "I already know why", regardless still an entertaining video to watch and I'm sure it is informative for a lot of people. Nice video adam
To be fair, the first approach with the sprouts uses a lot of oil. I would call it shallow frying, a step away from deep frying. To keep the sprouts crispy but healthier, you can add a very small amount of oil, just to oil the surface, or none, and add sprouts when hot. Turn them a few times to get them browning and then add a lid. This allows a mild steaming as the sprouts release their moisture. It speeds up the cook time substantially. If the veggies start to dry out, add a touch of water or wine, or add a bit of oil. To me, this is the tastiest and healthiest way to pan fry veggies.
This is why I love your channel; shaking up what I've always accepted as factual when cooking in the kitchen and making it both easier on me as a home cook, and making the end result much tastier than before. Bravo, good sir.
It is blowing my mind seeing one of my favorite creators wearing a Weigel's shirt. Grew up in Knoxville and moved away years ago, and this is such a nice slice of home. Hope you're enjoying East Tennessee, Adam!
I’m interested in oil amounts. I always feel like people use too much oil for my taste. But I still have to add a bit more oil than I’m comfortable with because I found my gut preference is not enough for good cooking. I have used all sorts of oils throughout the years but for the paste 10 months I only use sesame oil. I think it’s a good balance between flavour and fat content. And it’s more versatile than people give it credit for.
Maybe, the answer to dillema of the amount of oil would be also ensuring the high enough temperature of the oil, and high enough pan temperature while the oil gets poured in. Your food does not really need to take all the oil in, and it won't, if the oil is hot enough.
You're also probably losing a lot of the heat that comes from the stove without a layer of oil. The oil traps the heat whereas the metal pan conducts heat extremely well and sheds it quickly. Not only are you keeping the heat around the meat when you throw it in, but the oil is transferring the entire surface area of the burner and bottom of the pan into the meat as well, resulting in a higher temperature overall.
What a beautifully executed video!! Having an experiment to every option was amaaazing. Add a well-spoken, kind-looking, enthusiastic host and you've got this great piece of a video. *chef's kiss
If you’re making a pan steak, you can cook them last minute in the residual meat juices and fond while the steak rests. Lovely beef fats and maybe some butter if you basted the steak. Few things better.
2:27 oil is a “tremendously” BAD conductor of heat! Water is more than 3 times better at conducting heat than standard cooking oils. Thermal conductivity has almost nothing to do with why oil is used. It’s all about heat capacity at the usable range. Water has a higher specific heat capacity but can’t store heat past its boiling point of 100C. Oil can keep on storing heat way past water’s boiling point so it serves as a better heat transfer medium than water at the temperature range you’d use for frying. Water is a better heat transfer fluid in every way except at 100C it’s no longer useful because it starts evaporating. If you tested oil and water under 100C, water would win every time.
@@willhigginsforever no, you have that backwards. Oil is sufficiently BAD at conducting heat that it will stay hot even when you drop cold ingredients into it. If it transferred heat well, then the food would overcook instantly and the oil would cool off so much that it wasn’t useable. Oil being a BAD conductor of heat is what makes it useful.
Last Friday was literally the first time I cooked duck breast and while reading the instructions I was confused why it mentioned no oil was needed. I inferred the answer myself which is the same as this video. What an odd likelihood of events.
@@themakeupism Yes. The instructions said to put the fatty side down and the fat rendered perfectly. Now I also understand why people bake in duck fat because it was absolutely delicious.
I recently switched to roasting vegetables without oil in the toaster oven (with the fan/roast setting) and the key is using parchment paper. The starches brown which brings out the sweetness, while the thinner ends (broccoli, asparagus) get nice little char flavor. They don't even need any seasoning or flavoring after; they're just that good if you get the temperature/timing sweet spot. I'm pushing 40 and for the first time in my life I'm excited about asparagus. Works great for potatoes too, halve small ones, cut side down. I actually did an experiment with Brussels sprouts, one half oil the other oil-free. Oil made them look better but the oil-free ones were sweeter / less bitter. (These I didn't eat naked, I mixed them with a vinaigrette.)
Anyone who has ever built a PC should realize the answer to this question immediately. It's thermal paste, but between your pan & your food rather than your CPU & your heat sink. It's fluid so it spreads, viscous so it has sufficient surface tension to get a good coverage on the food, it's heat-tolerant, and most importantly, it can reach temperatures high enough for caramelizing & maillard reaction..ing while staying in its liquid state, rather than boil off like water. LOOK AT HOW SMART I AM FIGURING OUT THE ANSWER TO THE QUESTION BEFORE WATCHING THE VIDEO HURKADURK
@fax I've blocked annoying parts of the TH-cam website, which unfortunately keeps the "report"-popup from showing up. Anyone mind reporting this garbage as spam for me?
What I do is still using oil, but with added water... ratio-wise it would be 1 portion oil 10 portions water. Works very well and helped me reduce the amount of oil I use & eat.
Thanks for the explanation Adam! I never understood why my parents didn't want a non stick pan (this relates using no oil) and their only explanation was "it had no flavor." This video helped me understand their reasoning much better plus I enjoy this video.
Can concur: we used nonstick when I was growing up and the food was good, but as an adult I only own cast iron, which requires oil, and my god was I missing out on some good ass food
Well I would argue that using a non-stick pan isn’t synonymous with using no oil. I use non-stick all the time and I don’t remember a time where I didn’t oil the pan except for bacon. Tbh they’re way easier to clean up and way less messy with stuff that requires low-medium heat or doesn’t require fond (which usually only occurs on high-ish heat). Stuff like eggs will always be 100x easier on nonstick vs a cast iron
6:20 "how fat prevent food from sticking to the pan". Here's my take. Normal oil/fat steams off at about 200°c and caramalizarion takes place at about 165°c. By the time the fat has reached its vaporisation point the food is already caramelized and a thin film of oil/fat slips between the food and pan prevents it from sticking i.e basically acting as a hydroplane(term is defined with water) but with oil. Oiled pan has even coating and browning of food because of adhesive force caused by surface tension between the food and the oil. Surface tension is basically when the oil coats the food and pulls the surface of the food that is in contact to the oil to itself(i.e oil in contact with pan). The oil that is sipped in between nooks and crannies is pulled towards the hot oil so there is more surface area and it has better browning. Water turns to vapor at 100°c so theres no bindind agent between the pan and food. If we were to pressurize water enough to raise its boiling point above 165°c then water would perform the same function as oil. The same golden browning effect cannot happen with unoiled pan because of Leidenfrost effect. Basically when you sear the food to the pan the water is immediately converted to vapor and the food in contact to pan is somewhat lifted off the pan because of trapped vapor. This creates uneven sear across the food as seen with the meat. But with fatty pieces of meat the fat is rendered and rest of the cooking process acts as (mentioned about surface tension) it's supposed to.
hey adam I just wanted to say you're doing good work here and there aren't many youtube channels I watch a soon as they release a video but you are one. I always learn something even when I don't expect to.
This is one of the reasons I watch this channel, answers for things I always did according to recipes without questioning. Oh and thank you for mentioning why we need fats. The sugar lobby blaming fats for all our ills will take a while to get rid of but it seems progress is being made.
the oven cooks with air contact, rather than convection from the pan directly. so it makes sense that there's better thermal interface without oil, and that without direct heated pan, the oil is having less of a key role.
Brussel Sprouts used to be more bitter and that's why people didn't like them. Cultivars these days have more sugar in them and people like them more. For me it's the other way around, i grew up with the more bitter sprouts and in the current sprouts i miss that flavour.
More bitter combined with the fact that people were in a massive anti-fat kick, so everything was steamed or boiled. Even the more bitter sprouts are fine when properly cooked.
I asked my mom this exact question when I was learning to cook and insisted we try cooking in water, and she just laughed at me without explaining. Now I know. I was insisting on using water, because oily pans and plates were harder to clean.
Most food that we cook have moisture and water inside such as vegetables, meat, and even fruits. So that's probably how oil prevents food from sticking, oil is hydrophobic which causes the food to resist it and not stick to the pan Idk probably
I think it's a bit more of a combination of oil's viscosity and, most importantly, of it (and pretty much any other liquid you'd add as a thermal interface) preventing direct contact simply by being in the way. Viscosity helps because it adheres to the two surfaces, and since it's adhered to them but its fluidity still allows it to move in relation to itself, it prevents pretty much all contact, and thus, sticking. It works similarly to any other lubricant, even those that don't see much heat or water at all and still maintain their functionality.
You can use sparkling water (carbonated water) in a pan to get an effect somewhere between cooking and frying. It's important, that it is sparkling water, normal water will just cook the meat. If you use sparkling water, only very little and keep refilling for a while, and in the end let all of it evaporate, the meat won't stick to the pan and it will actually get some "tan" once the water evaporates. It's not nearly as good as using oil but it's way better than using nothing or just cooking your meat and it saves you tons of calories and reduces your fat intake dramatically.
I'd like to minimize or discard oil/butter/grease when I can, and I'd like this to not be true.. But this is exatly my hunch.. very much to the point! Just overall informative and scientific! Thank you Ragusea again! :D
i really appreciate your sort of.. realistic approach to cooking. too many of modern recipes have that secret ingredient known as magic. which is really only the writers ignorance or secret
7:24 be careful getting a nonstick pan too hot, for example getting it very hot for steak. the teflon coating can break down and it won't be safe to eat the food
10:36 i think it's because the air heats food very evenly because the air has direct contact. on pan you need oil because the food doesn't directly touch the pan on every spot. also didn't you just say that on video? how did you forgot it so quicly :P ?
Oil is an excellent thermal interface, and added benifit seems to be water displacement allowing for temps to go above boiling off steam (212 F) and move on up into the browning temps.
This was very interesting. I usually cook beef in the oven with no oil and it comes out beautiful, so that part didn't surprise me. But it did surprise me to see how much difference it made to the vegetables in the oven, and to the stove cooking.
Oil is Thermal Paste, but for food
it’s like if thermal paste also boosted the cpu’s performance even without the heat protection
Reminded me of an oil filled radiator heater.
because not only does it make a full surface contact with a heating element but allows for convection to occur which can probably spread heat throughout a radiator quicker. Like for heating houses or cooling down industrial grade electrical transformers.
Wh...wait you actually got a point
Next on Adam's channel : Why I use the pea-sized dot method on my cutting board, NOT my steak
After that on Adam's channel : Why I brush liquid metal on my steak
"This video was sponsored by Cooler Master, the best way to deep fry fast!"
This video is an excellent example of "Show don't tell", I loved how for every example you said "Let's try it" and just showed the results! One of the reasons I value your channel is you get right to the point and show the action clearly
I like how he doesn't explain it when he doesn't know it.
"Show don't tell" doesn't apply to everything
@@sarahbelle81 I guess I missed the part in the original comment were he said "Show don't tell" applies to everything.
@@d1oftwins Yeah, but it doesn't really apply here. Show don't tell is writing advice for narrative storytelling.
@@mandarinduck Just because it is commonly used in one context doesn't mean it can't be applied in another. It is like saying that you called dibs on a certain term so nobody can use it elsewhere, that is just silly.
The experiment style approach to learning cooking concepts is unparalleled
that’s why Adam is so successful no joke
@@emrefifty5281 I was gonna say the same thing but about Adam and Kenji Lopez-Alt
My top three.
Only problem is it wastes alot of food
@@thirstyfajita4115 It does, unfortunately I think most forms of cooking media do the same :/ unfortunately comes with the territory
I absolutely loved this video. When I was self learning how to cook, 99% people I asked had no idea nor they cared about why things are done the way the are, and it was making me crazy.
real
It's so much easier to cook when you finally find channels run by a channel run by either knowledgeable professionals or folks dedicated enough like Ragusea to find the answers. I understand why every chef or person who cooks can't be a food scientist but damn it's harder to cook when you are learning from people who are just blindly copying what their parents did
This just unlocked a bunch of cooking brain things in my head. As far as I know, my mom doesn’t really cook with oil? At least, I recognize that weird, spotty coloration from some of the foods she makes. Either she doesn’t use oil, or she doesn’t use enough, for enough foods.
Nerd lol
@@darkshadow2314 is there any problem with being a nerd?
To spread some knowledge, it's not just how the brussels sprouts are prepared that makes them taste better. Just a few years ago the brussels sprout crop was transitioned over to a cultivar that was specifically bred to get rid of the bitterness once associated with the vegetable. The brussels sprouts sold today are pretty much completely different than the vegetable that was infamous for its awful taste.
F for the people from the past who had to suffer for that to be a thing
But I like bitter
i was gonna say that as well! glad you did it already so i dont have to type it out again hahahaha. God Bless!
Is it true or are you an employee from the brussels sprout lobby trying to trick me ?
Even in the past though the main problem was that most peoples bad experiences with them were of way overcooked sprouts (mainly boiled to shit) to the point that the sulfuric and bitter taste comes out, when they're lightly baked they're very mild tasting.
One of my favorite kinds of semi-scientific tests is “do the thing no one would ever do.”
Not only does it often reveal the reasoning and value behind things we take for granted, but sometimes you also find out things that are accepted as having value might not!
Isn't cooking without oil exactly what everyones mum did 25 years ago?
That's exactly how I found out that eating pasta with milk as if it was cereal is a fucking horrible idea. Not really planning on stopping my experiments, though
@@bragapedro lmao
@@Zestric not really, my grandma would always cook in beef/lamp fat, they didn't use oil but they did use fat a LOT.
@@N3K0Cloud lamp fat?? Like, kerosene?
I feel like it bears mentioning, through selective farming techniques, brussels sprouts are actually better now than they were when we were all kids 20+ years ago and demand for them has risen accordingly. The brussels sprouts we are eating today, are not the same brussels sprouts our mothers boiled for us as children and insisted we eat to clean our plates. It's an interesting topic that I would love to see Adam actually explore from a much more informed than my own food science perspective!
I think they taste worse now tbh
@rasa porosangue "What I've Learned" is an incredibly uneducated and biased youtube channel. They don't know much about actual nutrition.
i dont unferstand why ppl have to say “ou animal fat is healthier” theyre both bad
eat your soybean oil or your butter just dont say its a healthy alternative to angthing, cause its not.
Key word "boiled"
@@Killakatnage89 Yeah, they seem to be milder and less bold in flavor. I like a brussel sprout that bites me back.
It’s interesting how folks who cook just sort of know this instinctively, but would probably not be able to put it into words or describe the role the oil plays as well as you did. You nailed it! 👍🏽
Don't chefs go through Gastronomy and Food Chemistry??
@@emptyallen3334 She said "people who cook" though, not "chefs". As much as my grandmother likes to insist that my cooking spree lately means I should become a chef, they are very much not the same thing :p
Hi I know this is like a year old but just stopping in to mention that I'm a career cook with ten years of culinary experience. No they do not teach you much in the way of food chemistry unless you go to culinary college (which many people in the culinary world view as a scam) and only really get a passing knowledge of things like the maillard reaction. Really you just get taught how to do things not why you do things. Very few culinary teachers will take efforts to teach the why as most culinary programs in schools are designed to print out more cooks more than they are trying to educate people about cooking. This is mostly from a US citizen perspective however and may differ minorly in other countries although I haven't heard much different from my colleagues in other countries myself.@@emptyallen3334
@cheese-bg1xq well put
It's social experience plus personal experience nothing more
The oven having a smaller difference than the pan actually makes sense since with an oven, you're relying on the surrounding air to transfer heat to your food. Since it's able to flow around to any of the exposed surface area, it already serves as a thermal interface you can rely on!
I was thinking the exact same, not much of a difference in heat disparity cus its already travelling through completely pliable air to get to it! No insult but Im almost surprised Adam didnt that about that too.
Great point! And the metal pan serving as a conductor of heat didn't do as well for the same reasons as with the skillet on the stove with the Brussels sprouts
I agree, importantly in the pan the heat has the entire room to escape into, inside the oven the hot air is mostly enclosed so it stays in contact with the food.
Yeah it's like the example of putting a lid on the brussel sprouts to steam them faster. Even without the water...putting a lid on a dry pan would also cook stuff faster.
that's also how air fryer work
(well, air fryer is just mini convection oven anyway)
In an oven, the enclosed space and long cook times enable heated air to act as a thermal interface. That's why oil helps if you're using a pan; the flat metal blocks the veggies from exposure to the thermal interface of the air. A wire rack would result in perfectly roasted veggies due to maximum air exposure, although you'd likely be missing caramelization still.
Was gonna say this but you did
Actually your neglecting the effects of thermal radiation. Air is actually a very poor thermal interface.
@@kennethferland5579 which is why we use oil, yes. air by itself is a poor interface so you use an intermediary interface like oil that can effectively distribute heat from the air into your food. it's why roasting takes so long in the first place.
The surface of a pan gets a lot hotter than normal oven cooking temperatures. The oil in the pan can reach ~600 dF before it starts to break down and smoke. In ovens we're rarely above ~400 dF. That's a big difference, kind of like the difference between lying down on a bonfire and sunbathing.
@@NotTylerDurden I'm wondering about "air fryers." I've never used one, never even seen one, so I have no idea how they work.
This series really scratches the same scientific food itch as good eats and I love it!
This was the reason I subbed to Adam. Since the first time I was exposed to his channel with the infamous “Why I season my board and not my steak” many years ago, it immediately jumped on me how similar a feel I get from him as I did from Anton on Good Eats.
@@eggydrums ah yes, Anton Brüne!
I actually like Adam more than Alton, not to say I don't appreciate Alton, but Adam is much more of the mentality "make food you want to eat" because people have their own preferences and Alton is about doing it "the right way" and kind of shaming you on your preferences if they aren't "right". Adam also does amazing journalistic views into interesting histories and cultures of food that I really appreciate, and doesn't have to adhere to a strict format like a show on TV does. He can post instructional videos on how to make things, a video on how Georgia became known for peaches, and then another day a video based entirely around a sponsor that's still really interesting to watch.
@@jdavis37378 who's "we"?
A true hero: used both Celsius and Fahrenheit!
I'll just add that usually naan is cooked at 400 degrees Celsius (752 degrees Fahrenheit) so some things should be different in the pan!
This video is a great example why I love Adam's work. He addresses the "why" questions so you can find your answers to the "how".
my mom hates cooking with oil and i genuinely cant express how much worse everything tastes without it
Your mom just hates cooking in general
@@velocibadgery she does and it's awful having to not eat anything she makes in general lmao
mine insists on using as little oil as possible while frying, yet is always surprised when the pan ends up burning
Yeah my housemate also tries to avoid oil/fat/butter in her cooking and it causes some weird results. Recently I saw a dry-looking omelette with scorched patches on the bottom and another time she wrapped a salmon fillet in aluminium foil, put it on a teflon pan and just let it go. Weirdest cooking method I've ever seen I think (especially because salmon is like one of the fattiest fish anyway).
Tell her to use fat then, 400iq solution
The first time I had Brussel sprouts, they were properly sauteed and I loved them. I immediately asked myself why so many people use them as THE proverbial disgusting veggie. As with a lot of green stuff, it really is down to people not knowing how to cook and just boiling stuff that shouldn't be boiled.
watched jean pierre talk about frying mushrooms and mentioned that it is important to get rid of the fluids in them
The first time I had Brussel sprouts was when I picked them from the garden myself and ate them raw. They were super delicious.
@@MicukoFelton I am terrified now
Boiling them is much healthier.
@@MrOhWhatTheHeck Healthy is not a quantity you measure. Don't exaggerate with fats and you won't have problems from cooking brussel sprouts the way God intended.
If you want healthy, just boil or steam something that won't taste disgusting when you do that.
Thanks for putting the sponsor at the end. I actually listen to the full ad knowing you left it for last and gave us what we wanted when we originally clicked on the video. No interruptions or cheesy plugs.
You rule!
lol why would you watch an ad just because it didn't interrupt you
@@el0j don't need to explain. Glad it could make you laugh tho 👍🏾
@@el0jsupports creators
@ChaosLord5129the ad or the person who made this video?
@ChaosLord5129 why tho?
So I accidentally tested this video by myself making pancakes. I always start with a bit of oil, but as the pancakes cook and absorb some of it, eventually the pan runs dry. Sometimes I'm too lazy to put in more oil, so I get some pancakes that are very evenly brown and others that... well, aren't. And that was when I realized the difference between cooking in oil and no oil. But great video explaining the actual reactions and the reasons why!
You shouldnt need too much oil to make pancakes if you use a non stick pan, i usually drop about 2 tablespoons in the pan and use a paper towel to smear a thin layer all around the pan and dont need to to add any more oil
@@jesus3300 i agree with you, Jesus, i do that too
A thin film of oil helps cook pancakes evenly and easier to flip (lol to Adam Regusea's "film of oil"), which you get just by an initial coat of the pan and a tablespoon or two in the batter. This film is practically invisible. I'm an efficiency nut, so to coat the pan I just warm the oil so it runs easier, and tilt the pan around to get a web of streaks. Good enough.
If you just like your pancakes oily, then you have to continually add more after it gets soaked up, like doughnuts.
I use butter not for the browning but because it makes it taste better.
@@limerrick627 Me too, to prevent sticking but mostly the flavor of the butter on the hot griddle adds a lot to a simple recipe.
I'd love to see you cover is how much of the oil used in a pan ends up being ingested with the food, for calorie counting Also, there's actually an entire cultural cuisine that didn't use oils for frying or sautéing: Mesoamerican civilizations like the Aztec and Maya: They steamed, grilled, roasted on hot stones/ceramics, made sauces, smoked, salted etc food, but as far as I'm aware (and I even double checked this with presenters during a recent lecture series on Mesoamerican cuisine from a month ago) there was no intentional rendering of fat or oils to then use to saute or fry. To an extent this makes sense, since those civilizations didn't have nearly as many domesticated animals for foodstuff (just Turkey and Dog, though more was kept tamed/farmed for foodstuff in some cases) but it's still pretty interesting.
And I want to reiterate here that this WAS a well developed culinary tradition: The Conquistador Bernal Diaz describes the Aztec Emperor Moctezuma II, for his meals, being brought over thirty dishes, across hundreds of plates for his meals, thousands including guards, attendents, other officials, etc, all on fine plates and platters, on coasters or with a large fireplace behind a screen using scented woods to prevent things from getting cold, with the tamples and stools being engraved and on fine tablecloth,es, etc. The Aztec captial of Tenochtitlan itself also had 200,000+ denizens by most estimates, in the same ballpark as the then largest cities in Europe like Paris and Constantinople, with the city also mostly being made out of artificial islands with venice like canals between them, with many palaces, temples, large plazas, a royal library, zoo, and aquarium, etc. Civilization in the region also dates back almost 3000 years before the Spanish arrived, the Aztec were among the very LATEST Mesoamerican societies: There's of course also the Maya, but also the Olmec, Zapotec, Teotihuacanos (who had a massive metropolis where nearly all it's denizens lived in fancy palaces with painted frescos, some even toilets; and had a massive planned urban grid covering nearly 2 dozen square kilometers, all 1000 years before the Aztec) Classic Veracruz, Mixtec, Totonac, Huastec, Otomi, Tlapenec, Chatino, Purepecha (who had the third largest empire in the Americas as of Spanish contact after the Inca and Aztec), etc.
I’d love if someone made a channel resurrecting/publicising those traditional Mayan and Aztec recipes (I’m sure some still survive) plus those of neighbouring cuisines pre-colonial contact. I’d try at least a recipe or two but I’m in a country where the appropriate ingredients are expensive or unavailable.
traditional/pre-industrial cooking don't use much oil, all around the world. just like the naan bread, it doesn't need oil to cook.
oil from meat/butter is expensive, and extracting oil from seeds ("vegetable" oil) needs advanced technology.
@@wiseSYW Not so advanced as you might think... Its just very labour intensive and doesnt make a particulary high quality oil by todays standards.
Crush (mortar and pestle) or mill (crushing stones) seeds, cook them in water, skim the water surface then strain using a porous cloth. It needs little more than pottery tech sooo... Its easier and faster with a industrial crusher and centrifuge clearly, but not impossible.
@@GrangerBabeGaming not impossible but expensive, so commoneers at that time rarely uses oil to cook
@@jayolovitt5969 tasting history is a channel about recreating historic recipes (though not full on historical methods most of the time). they've done a couple on mesoamerican dishes.
In the oven, you have a different thermal interface: air. So that's why the oil only makes a difference under the veggies/meat, because that's where the oil can help improve the thermal interface between the food and the plate, where air doesn't play a role but the temperature of the plate does. Oil improves the thermal interface only there; on the top and sides, it just makes the food more oily and lets the heat through the same way the air would have done directly.
I think the reason why you saw a difference with the chicken was because of its skin that isn't permeable. The oil must have had some effect on the chicken skin, making it more heat-transmissive than the air did since air was not able to go through the skin. But my guess is as good as yours! One test that would be worth doing: three chicken breasts, one with oiled skin, one with unoiled skin, and one with unoiled skin but you use a fork to poke holes in the skin, making it permeable to air. I'm guessing the one with poked holes will cook better than the unpoked one, even with no oil.
Try 4 and add a poked one with oil maybe?
Great insight! 👍
You have a great ability to communicate. Very articulate and well thought out in your delivery.
This is actually my introduction to my students whenever I teach Kinetics of Heat Transfer in my Materials Engineering Classes.
Glad that I have a well-made video to support my lecture.
Edit: for the oven thing, I think it's because the heat is radiating from all sides and the oven has a more equal heat profile compared to stove top where the heat gradient decreases much more as you go from stove to pan.
yeah i was thinking black body radiation because ovens are the kind of example they used when we were getting black body questions in CAPE (Caribbean equivalent of A level) physics exams
WOW so nice to hear that You probably teach amazingly 😃
Loving the fact that a mechanical engineering professor uses an anime profile picture of a little girl
I remember watching a cooking youtuber who frequently told her audience, "Try frying in water, you seriously won't notice a difference!" and I wondered who she was trying to fool.
I mens technicslly it would work
I’d water didn’t evaporate almost immediately
Ah yes, boiled fries
@@IceKnight678 Well to be fair it is actually pretty normal to boil roasted potatoes before you roast them
@@Arian545 yeah, the pre-boiling ensures the insides are soft and tender so that the frying completes the external crust of the plate
@@annabelleleete I understand this, but the problem is a lot of people who are proponents of sauteeing with water do so based on unsubstantiated fears of fats. It'd be one thing if it was a personal flavor or texture preference, but it's usually not. Such people often try to convince others and themselves that it tastes the same as oil frying -- because they actually like oil frying, but they've been scared into thinking any added fat to their diet is unhealthy.
I literally just thought it was to make it nonstick but now my brain hurts. That makes so much sense
Hi Evan! Love your vids and we have the same name! 😁
It's what you would naturally come to expect but then you have to ask why do we still want to use oil in a non-stick pan.
I've thought it's common sense to know it's for heat transfer.
I def learned a lot from this vid, but cmon now. Have you ever touched a dry pan vs a pan filled with oil? The hot oil sticks to your finger and continues to burn after you take your finger out. It’s not brain-hurting level deep lol.
@@SeeNyuOG same
I kinda tested this on my own a couple weeks ago, was running low on my cooking oil and didn't want to take the time to cook the bacon to replenished it so I tried just winging it. I thought I noticed it was taking longer to cook, definitely noticed the difference in flavor
And that’s with bacon, somethin that already adds fat to the pan
I just started experimenting to cook without oils yesterday! This video came right on time, thanks 🙌🏻
@Simply Maplee oil is vegan.
@Simply Maplee So are brussel sprouts
Muito bom
@Simply Maplee nobody cares
@Simply Maplee you need help
*flipping meat with his hand when the cooking oil splashing*
Me : “wow, *BRAVE* ”
stunning and brave...
Me: wow.. stupid
Wow grape🍇
@@waffle8364 not really. Just doesn't care about the minor burns.
i do that most of the times when i cook
Adam Ragusea, you said what the world needs to hear: “The results are objective; whether or not you like them is subjective.” Dear man, I want to greet you with a kiss and shake your hand.
gay
@@piorunekk ☠️
@@piorunekk thats just how we like it
seems kinda fruity ngl
@@piorunekk i thought he had said head 💀
I believe the reason there is less of a difference between the pan and the oven is mentioned but not applied. Early in the video it is mentioned that oil will cover more of the surface area and induce a heating effect between the pan and the surface of the veggie, this is because oil is a fluid, this is also true of air in the oven. The air in the oven will circulate and interface with more surface area. The reason we get the unevenness on the bottom of the nonoiled veggies is because there is a higher density of metal atoms heating the veggie compared to the air. The air and the tray are the same temperature but the heat transfer is different. This is partially due to the difference in thermal conductivity, but primarily (I think) due to the shear density of the material. More atoms per square inch, the more points on contact on average meaning more conduction and thus more heat.
4:49 is actually one of my favorite ways to steam a lot of vegetables. Just enough water to get the job done, then take the lid off and hit things with some soy sauce, butter, or whatever I'm feeling that day. One pan does it all
could you give other examples than soy sauce or butter? that way of steaming sounds super easy and practical, i wanna try
@@poopcock4357 Butter is common with veggies, but oftentimes it's super good to give a spritz of lemon over your vegetables, depending on the dish they're served with. And salt of course
@@poopcock4357 Or caramelize some onions and garlic along with them for some nice umami, same with fats from previously cooked meats (veggies being cooked last) Really anything that sounds good haha
I do the same! Especially because I like my broccoli and sprouts a little softer. The steam helps get the insides a little more cooked, then it evaporates and I hit it with flavor and let it brown😋😋
@@poopcock4357 For any sort of mediterranean vegetables, some olive oil, garlic and a sprinkle of salt go a long way. And, if permitted, try to add a small dash of white wine to the steaming water. :)
Adam,
I would love to see a video about food dyes! Especially ones like the notorious red 40 that are banned in other countries.
I second this.
I would love learning more about food coloring, I'm just worried it really is months of research if you include all the different various types of food coloring too.
"Ever wonder what would happen if you just didn't?"
I do, it's called "all the food I ate growing up". It was horrible.
same. The fact the I started liking vegetables the same time my father started putting them in the oven with butter might be a coincidence, but I doubt it.
@@hiurro I was led to believe I had something wrong with me for being so "fussy", in reality most of my family members were just accustomed to eating unadulterated plant matter. I don't consider it a coincidence that in adulthood I'm the only one who despises McDonalds.
@@danielwarren3138 I became known as "the cook" in my family and everyone is amazed at my recipes... meanwhile all I do is use the correct amounts of oil, fat and spice required for the dish. Good to know my family isn't the only one who suffers from bland food syndrome
Just tell your mum to not cook it's honestly what she should do poor you man
@@googlemail754 now that I'm in my mid 20s all that would achieve would be me offending my own mother. I think I'll pass
I think the difference in importance of oil between oven and pan is because the oven heats from all directions instead of just from beneath. The enclosed space traps hot air and creates a more even temperature overall.
Another reason why browning doesn't occur with water, even at higher temperatures (pressure cooker) is that both caramelization and maillard reactions involve the chemical loss of water. The presence of water shifts that reaction to the left, while temperatures above the boiling point of water shift the equilibrium to the right, as water leaves as steam, and is thus unable to participate in the reverse reaction.
Even with a pressure cooker, you don't get high enough temperatures to caramelize - only about 250 F. In addition, the condensing steam would wash away tasty molecules, rather than letting them concentrate.
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My parents rarely used oil when cooking. I'm finally starting to explore the food world myself. I thought oil was 90% calorie dense non-stick, 10% browns the outside faster. I have a whole new world to explore
Vitamins A,D,K,E are all fat soluble , meaning veggies cooked &eaten with oil helps with the absorption of those vitamins.
Bro go crazy. Try cooking whatever you want. Even if it comes out terrible. You have all the tools in your parents kitchen. If you waited to learn to cook when you move out it cost a lot more for just the needed tools. Not to mention you’ll probably have a tighter budget
When the sprouts were cooking without oil it was disturbingly silent in the background; when I watch Adam Ragusea videos apparently I'm used to the sound of crackling or bubbling underneath Adam talking
When I was a teen I had a bad relationship with food and I'd only ever cook my vegetables with water. This just reactivated so many memories of how mediocre food used to taste back then lol
If you ever want to throw a flavorful spin on vegetables now, try Indian cuisine. Though I'll add the cuisine DRASTICALLY varies from state to state since you cross entire languages and cultural borders. For the most part, vegetables here are cooked in a flavorful manner across the board
Why
Vegetable shouldnt be cook only be steamed by the water steam
So you dont lose all the vitamins and stuff
@@sonicartzldesignerclan5763it still gets cooked in steam
This was covered in your elementary school science class! There are three types of heat transfer: Conduction, Convection, and Radiation. Putting food in a pan with no oil only gets you conduction, metal-on-food contact heat transfer. Oil and water and steam give you convection, the fluid transfers the heat to the food and it circulates a bit, giving the results described here which are highly dependent on the temperature of the fluid. Your oven uses convection as the air is heated, and it can also transfer heat via radiation on the top of your food if you turn the broiler on.
I can't imagine how happy I am seeing someone with 1.5M subscribers making videos like this and not a combo of "I made wagyu burgers with gold" and "Yet another 7 $3 dinners" just to have more content and appease the algorithm.
Respect to Weissman but his schtick and on-camera personality gets exhausting after a while
*Nick DiGiovanni has entered the chat*
I feel personally attacked. hahahahaha
@@Maplecook Nah bruh you’re good lol. Looking at your page, you’ve got some pretty unique dishes on there!
@@Azul661 Oh! Thanks for peeking! Cheers! =)
10:35 "oil wouldn't make big of a difference in oven as i woulve guessed. Why I'm not entirely sure"
The first thing we need to understand is how oven works. Oven uses air to transfer the heat. Hot air is channelled through the oven with help of fan. What we need to understand is air is a fluid just like water and oil. What happes in oven is basically the same what happens when you boil or deepfry your food. Hence you can not absorve much difference in cooking but there is definitely alteration in sear pattern.
Food coated in oil and contact with pan are well seared and foods not coated in oil aren't. Explanations for this sear behaviour is due to the surface tension between food and the oil in contact with the hot pan has been mentioned in my comment about why foods do not stick to pan. Check that out too.
One of the best introductory cooking videos out there! I finally understood the science behind cooking with oil.
The oven may have to do with consistent heat surrounding the meat in a layered effect naturally. Where the stove is using the pan base as a fulcrum, the oven gets hot all around.
Indeed, with the food just sitting there and not being moved around, the thermal interface aspect plays less of a role, except on the bottom of the food where it's touching the pan, as seen on the vegetables. It presumably helps keep the skin from "drying out", as well.
Precisely
You mentioned in an older Q&A that you were considering attempting a burger recipe- is that in the works at all? I know you’ve mentioned your reservations about it but I’d love to see your take on burgers :)
I second this comment.
Hamburger please.
I wonder if he'd do a "smash" style burger or a rather thick burger? Both are great and tasty
I would love to see him do an Impossible burger or something like that
@@IamwrongbutI'd like him to show us different types of burger w different types of meats
Also cool username lol
I'm a big fan of Kenji Lopez Alt's Ultra Smash Burger recipe, by far my favorite way to make burgers. The thing is, the way Adam does his food videos, they're far more informational/instructional than most food videos I see which I would say falls into the food porn category. How does he incorporate this into a food video? Toasting vs. non-toasting, when to season the meat, is it worth grinding your own meat/baking your own buns, condiments, etc?
My take on it, heat in the oven is relatively omnipresent, it surrounds the food and heats evenly from all sides, a little oil on the sheet helps on the unexposed sides, so oil or turn regularly. In the pan, heat comes directly from the bottom.
You can think of oil like the thermal paste you put on your CPU, it allows for much better contact between the CPU surface (IHS) and your CPU cooler surface, and it is a material with a high termal conductivity for more efficient dissipation.
With cooking oil it's the same thing, it allows for more efficient heat transfer between pan and food by being highly conductive of heat and filling in the gaps between food surface and pan surface.
thanks for finally explaining what the cpu paste does lol
What if I put oil on my CPU, and thermal paste into the pan? Will the world explode?
@@ZacklFair DUDE!!!!
please, dont do this or else the worlw will END!!!!!!
@@ZacklFair your food will taste odd
Lots of veggies have enzymatic reactions under moderate heat that convert starches to sugars (this is why roasted sweet potatoes are so incredibly sweet, but raw they're much milder). I suspect that is part of why veggies actually do okay in the oven without oil - enzymatic actions provide sugar for browning.
Similarly, the relatively low energy density for a 350 degree cube of air in an oven (vs a 350 degree chunk of metal on a stovetop) gives veggies the opportunity to become tender before enough moisture is evaporated away to allow browning where it touches the pan.
I once roasted some cut up fingerling potatoes without oil - the color was actually fantastic, a quick glance wouldn't tell you at all that they had been dry roasted. The texture was bizarre. The exteriors desiccated, becoming dry and slightly leathery, and each potato puffed up where steam tried to escape that touch exterior without being able to - oil not only keeps the exteriors pliable, the speed with which the outside cooks causes it to split in some places for steam to escape. Not so in the dry roasted potatoes. A little hotsauce to moisten the outsides and they were quite good
The next comparison would be air frying (thin coat of oil and pretty even thermal conductivity from the air).
@@quintessenceSL Yes, I always drizzle a coat of some sort of oil half way through my air frying sessions, it makes everything taste much better.
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My hypothesis on why the oven cooked food didn't show nearly as big a difference between oil and no oil is because in an enclosed oven the hot air envelops the food in the same way water does when you boil food. You don't see this effect on the pan because the hot air directly above the pan just escapes into room temp kitchen air around it instead of lingering.
Ovens work by heating from all sides. The stove works by heating on one side. Something that increases surface area is irrelevant when the surface area is already maximized.
Exactly
I am hypothesizing that in the oven, especially if it is a convection oven, the heat interface isnt a single flat surface but the hot air that circulates through food, much like oil or water.
With the exception being the side touching the baking sheet. With the meats enough fat rendered to not matter, but the bottom side of the vegetables I think demonstrated for things with less fat to render it does make a difference on the down side
That’s a great hypothesis
I remember the first time I cooked scallops in a pan. I was utterly shocked that it had so much natural fat. It browned fast and was almost butter-like.
In an oven, the heated air can get into all the crevices of the food, so that's why you might see more similarity, the places where the veggies hit the metal plate, however, have more of the localised heat going on, and passing the heat onto the food or to the surrounding metal is often 'easier' than passing it to the air, so the heat near where the metal and food touch likely doesn't go as much into the air as it does elsewhere.
The oil might, however, help to trap some of the moisture in the food (or replace it with fat) which keeps it from drying out a bit, whereas without oil, the water in the veggies just evaporates
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+
In an alternate universe, where Adam does computers instead of cooking, he asks "Why do we put thermal paste on the cpu?" and then proceeds to melt a processor.
I think someone has actually done that
And then says "Long live the Empire", presumably
@@victormunroe2418 Also he has a goatee
@@ONE-pg7wd gamers Nexus , though i am pretty sure the main topic of the video was the best way to apply thermal paste
Riley and Alex tried some jank thermal pastes over at LTT
We have an excess of TH-cam cooks who basically do the same thing, sometimes with variations.
And then we have Adam.
Because this is basically engineering/science, not cooking
@@hansdietrich83 Who says they're mutually exclusive things?
@@hansdietrich83 cooking is literally chemistry
My mom uses no oil or as little oil as possible to cook because she’s afraid I might “develop unhealthy eating habits” if more oil was added. So growing up I thought fast food such as Domino’s, McDonald’s and Popeyes were very luxurious because a. I only got to eat them once or twice every year. b. They tasted soooo much better than the food we had at home or those healthier restaurants we frequented.
Now I’m in my 20’s, still craving fried chicken and oily pizza more than anything else. But sadly, as much as I yearn for them in my head, when I actually buy, say, a 8 pc KFC chicken bucket, I could never manage to consume more than 2 pieces without feeling so full that I have to eat purely vegetables for the next several days. The food my stomach can handle aren’t the most desirable in my head, while the food I crave in my head are rejected by my stomach. Sure, I’m able to stay lean without any efforts, but at what cost.
That sounds so sad
That sounds amazing.. can we switch microbiome or something?
I mean your mom is right tho, fast food is trash food
@@shrmp02 no it isn't ..
@@fragilrtoothpickleggedwhit1866 Bro I had kidney stones at 15 because my parents were always getting fastfood.
Finally, a sequel to “Vinegar leg is on the right”, in “Oiled food is on the right”
Here before ytp youtubers start using it
*vinegar CHICKEN is on the right
@@1978rharris no it's vinegar leg
I have been listening KSG for good 2 weeks straight. Kanye and kudi is god
@@dodoextinct4597 no one asked
It's interesting. A lot of Japanese cruisine let's us cook in a pan with a piece of parchment paper. For example: Cooking salmon on parchment paper in a stovetop pan allows the fish to cook using only its own oils without intaking additional unnecessary oil.
Can you tell me what's it called? I want to see how are you cooking with paper
I love this video, I am a homecook and after years of cooking I have seen exactly what you showed. Now I understand why.
Thanks Adam!
-Sarah
These bots are everywhere 😭
I loved all of the different tests you did. You pretty much covered every question or curiosity I had.
Cooked brussel sprouts are great, specially with the older variants that have a stronger and a bit more bitter flavour. They really go great with very savoury dishes like roast pork with potatoes and brussel sprouts.
And - if you are trying to make thin potato wedges in the oven then oil does make a big difference - with oil you can get the nice and crunchy, without oil they just dry out.
I think you're insane to stand up for old brussels sprouts, but good call to recognize the big agricultural differences between those of today and 30 years ago. I was really surprised that Adam glossed over that. Yes, boiling vs frying makes a difference, but they're almost different plants
@@merlinthetuna i mean they changed a lot in the US, but other countries not so much and we (as in my relatives) still have the same old varieties that out grandparents had - and they are great.
As kids we often took some just as snacks fresh from the garden.
@@ABaumstumpf Really? I'm surprised by that; it was Dutch researchers that developed the new variety and a quick google suggests that the Netherlands are responsible for the overwhelming majority of brussels sprouts produced in Europe. Not suggesting you're wrong, just: huh.
@@merlinthetuna Well it's like many veg and fruits now days. They have been bred to be hardy for shipping and "pretty" but lost all their flavor like the Red Delicious apple. It use to be a great apple but then they bred it to be solid red instead of red and yellow and a bit firmer flesh so it shipped better... But in doing so that yellow skin coloring also carried part of that flavor in it's genes for the apple so now we have an apple that is very pretty and ships well but has hard thick flesh and tastes bland thus the Red Delicious is no longer delicious.
@@SilvaDreams the red delicious apple technically wasn't bred for new variations, they just selectively grafted mutated branches in order to get the most aesthetically pleasing fruit.
I kept getting recommended this and I thought "I already know why", regardless still an entertaining video to watch and I'm sure it is informative for a lot of people. Nice video adam
To be fair, the first approach with the sprouts uses a lot of oil. I would call it shallow frying, a step away from deep frying. To keep the sprouts crispy but healthier, you can add a very small amount of oil, just to oil the surface, or none, and add sprouts when hot. Turn them a few times to get them browning and then add a lid. This allows a mild steaming as the sprouts release their moisture. It speeds up the cook time substantially. If the veggies start to dry out, add a touch of water or wine, or add a bit of oil. To me, this is the tastiest and healthiest way to pan fry veggies.
He uses so much oil it's mental. Such a waste lol
Yup he uses a lot of oil. Not necessary.
@@chrish4439 My thought exactly, even if I can't cook at all. It would be nasty and too greasy if he were use a palm oils.
Geahlords
The best way to enjoy Brussels sprouts is coating them with a minimum of oil and then ROASTING them in the oven.
I've always wondered why we cook food in oil. Thank you so much for the thorough explanation. Now I'll make sure I add enough oil for proper cooking.
Thank you, Adam, for providing answers to questions I’ve always had but haven’t cared enough to figure out for myself
Let's take a moment to appreciate how many times he had to brillo that pan between takes after burning one of everything in it.
This is why I love your channel; shaking up what I've always accepted as factual when cooking in the kitchen and making it both easier on me as a home cook, and making the end result much tastier than before.
Bravo, good sir.
Adam, I really appreciate your videos even when I basically learn nothing new. Thank you for your hard work and consistency!
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#ライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！１#万人を超える人が見ていたもんね（笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした！#今後は気を付けないとね5). .
!💖🖤❤#今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#１万人を超える人が見ていたも ん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした #今後は気をライブ配信の再編ありがとうです！（ #笑）#垃圾
9:02 - your eyes light up when tasting the oil fried bread. that was wholesome
It's basically crack at that point
It is blowing my mind seeing one of my favorite creators wearing a Weigel's shirt. Grew up in Knoxville and moved away years ago, and this is such a nice slice of home. Hope you're enjoying East Tennessee, Adam!
I’m interested in oil amounts. I always feel like people use too much oil for my taste. But I still have to add a bit more oil than I’m comfortable with because I found my gut preference is not enough for good cooking.
I have used all sorts of oils throughout the years but for the paste 10 months I only use sesame oil. I think it’s a good balance between flavour and fat content. And it’s more versatile than people give it credit for.
Bro, I love sesame! I’ll add it to my broth when I make instant ramen, marinades, dressings, and my favorite, in chimichurri.
Do you only eat Asian food ? Because adding sesame oil to Spanish or Italian and many other cuisines dishes would be disgusting
Maybe, the answer to dillema of the amount of oil would be also ensuring the high enough temperature of the oil, and high enough pan temperature while the oil gets poured in. Your food does not really need to take all the oil in, and it won't, if the oil is hot enough.
You're also probably losing a lot of the heat that comes from the stove without a layer of oil. The oil traps the heat whereas the metal pan conducts heat extremely well and sheds it quickly. Not only are you keeping the heat around the meat when you throw it in, but the oil is transferring the entire surface area of the burner and bottom of the pan into the meat as well, resulting in a higher temperature overall.
I really enjoyed this video, such a simple question that I’ve never seen anyone answer so thoroughly and with tons of visuals
That exact genre is what Adam is best at I reckon
What a beautifully executed video!! Having an experiment to every option was amaaazing. Add a well-spoken, kind-looking, enthusiastic host and you've got this great piece of a video. *chef's kiss
I'm so glad to see someone else cook Brussel Sprouts properly
my stepdad always wants them in the noodlesoup, its disgusting
@@synka5922 some people are just stuck in their own disgusting ways of eating, without realising it
@@OwenNovakChildofGod man just let people eat how they want
Usually you can blanch them for around 55 seconds first, speeds up the cooking process and adds flavour
If you’re making a pan steak, you can cook them last minute in the residual meat juices and fond while the steak rests. Lovely beef fats and maybe some butter if you basted the steak. Few things better.
2:27 oil is a “tremendously” BAD conductor of heat! Water is more than 3 times better at conducting heat than standard cooking oils. Thermal conductivity has almost nothing to do with why oil is used. It’s all about heat capacity at the usable range. Water has a higher specific heat capacity but can’t store heat past its boiling point of 100C. Oil can keep on storing heat way past water’s boiling point so it serves as a better heat transfer medium than water at the temperature range you’d use for frying. Water is a better heat transfer fluid in every way except at 100C it’s no longer useful because it starts evaporating. If you tested oil and water under 100C, water would win every time.
This is interesting, but oil is still good enough at transferring heat under 100C for cooking, otherwise we wouldn't have confit!
Watch the full video
@@willhigginsforever no, you have that backwards. Oil is sufficiently BAD at conducting heat that it will stay hot even when you drop cold ingredients into it. If it transferred heat well, then the food would overcook instantly and the oil would cool off so much that it wasn’t useable.
Oil being a BAD conductor of heat is what makes it useful.
@@Bunndog your point?
@@johnd9357 yup it almost acts as a heat buffer preventing too much direct heat to the food
Last Friday was literally the first time I cooked duck breast and while reading the instructions I was confused why it mentioned no oil was needed. I inferred the answer myself which is the same as this video. What an odd likelihood of events.
@@themakeupism Yes. The instructions said to put the fatty side down and the fat rendered perfectly. Now I also understand why people bake in duck fat because it was absolutely delicious.
I recently switched to roasting vegetables without oil in the toaster oven (with the fan/roast setting) and the key is using parchment paper. The starches brown which brings out the sweetness, while the thinner ends (broccoli, asparagus) get nice little char flavor. They don't even need any seasoning or flavoring after; they're just that good if you get the temperature/timing sweet spot. I'm pushing 40 and for the first time in my life I'm excited about asparagus. Works great for potatoes too, halve small ones, cut side down.
I actually did an experiment with Brussels sprouts, one half oil the other oil-free. Oil made them look better but the oil-free ones were sweeter / less bitter. (These I didn't eat naked, I mixed them with a vinaigrette.)
Do you use parchment on top to fully cover the veggies? Or how ?
Great video. Started with a question, got right to the point with answers. No filler. Superb job creating content for people to enjoy.
Anyone who has ever built a PC should realize the answer to this question immediately. It's thermal paste, but between your pan & your food rather than your CPU & your heat sink. It's fluid so it spreads, viscous so it has sufficient surface tension to get a good coverage on the food, it's heat-tolerant, and most importantly, it can reach temperatures high enough for caramelizing & maillard reaction..ing while staying in its liquid state, rather than boil off like water.
LOOK AT HOW SMART I AM FIGURING OUT THE ANSWER TO THE QUESTION BEFORE WATCHING THE VIDEO HURKADURK
😂 good one
@fax I've blocked annoying parts of the TH-cam website, which unfortunately keeps the "report"-popup from showing up. Anyone mind reporting this garbage as spam for me?
@@snozzmcberry2366 👍
This is exactly why I cook with the same thermal paste I use on my CPU.
and why i use thermal mayo in my rig
Big brain
Same, cover that pan like I'm building the Verge PC
Overclock enough and and you don't even need the frying pan.
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#ライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！１#万人を超える人が見ていたもんね（笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした！#今後は気を付けないとね5). .
!💖🖤❤#今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#１万人を超える人が見ていたも ん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした #今後は気をライブ配信の再編ありがとうです！（ #笑）#垃圾
I like Brussel sprouts boiled as well though! You just need a correct amount of salt.
What I do is still using oil, but with added water... ratio-wise it would be 1 portion oil 10 portions water.
Works very well and helped me reduce the amount of oil I use & eat.
Thanks for the explanation Adam! I never understood why my parents didn't want a non stick pan (this relates using no oil) and their only explanation was "it had no flavor."
This video helped me understand their reasoning much better plus I enjoy this video.
Can concur: we used nonstick when I was growing up and the food was good, but as an adult I only own cast iron, which requires oil, and my god was I missing out on some good ass food
Well I would argue that using a non-stick pan isn’t synonymous with using no oil. I use non-stick all the time and I don’t remember a time where I didn’t oil the pan except for bacon. Tbh they’re way easier to clean up and way less messy with stuff that requires low-medium heat or doesn’t require fond (which usually only occurs on high-ish heat). Stuff like eggs will always be 100x easier on nonstick vs a cast iron
6:20 "how fat prevent food from sticking to the pan".
Here's my take. Normal oil/fat steams off at about 200°c and caramalizarion takes place at about 165°c. By the time the fat has reached its vaporisation point the food is already caramelized and a thin film of oil/fat slips between the food and pan prevents it from sticking i.e basically acting as a hydroplane(term is defined with water) but with oil.
Oiled pan has even coating and browning of food because of adhesive force caused by surface tension between the food and the oil. Surface tension is basically when the oil coats the food and pulls the surface of the food that is in contact to the oil to itself(i.e oil in contact with pan). The oil that is sipped in between nooks and crannies is pulled towards the hot oil so there is more surface area and it has better browning.
Water turns to vapor at 100°c so theres no bindind agent between the pan and food.
If we were to pressurize water enough to raise its boiling point above 165°c then water would perform the same function as oil.
The same golden browning effect cannot happen with unoiled pan because of Leidenfrost effect. Basically when you sear the food to the pan the water is immediately converted to vapor and the food in contact to pan is somewhat lifted off the pan because of trapped vapor. This creates uneven sear across the food as seen with the meat. But with fatty pieces of meat the fat is rendered and rest of the cooking process acts as (mentioned about surface tension) it's supposed to.
Put my thoughts into words ty
hey adam I just wanted to say you're doing good work here and there aren't many youtube channels I watch a soon as they release a video but you are one. I always learn something even when I don't expect to.
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!💖🖤❤#今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#１万人を超える人が見ていたも ん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした #今後は気をライブ配信の再編ありがとうです！（ #笑）#垃圾
You touched all the right points by moving from coating of oil on the food, using water instead of oil, and steaming!
This is one of the reasons I watch this channel, answers for things I always did according to recipes without questioning.
Oh and thank you for mentioning why we need fats. The sugar lobby blaming fats for all our ills will take a while to get rid of but it seems progress is being made.
Yeah, most ppl don`t even know that fats do not trigger insulin secretion, unlike carbs and protein.
the oven cooks with air contact, rather than convection from the pan directly. so it makes sense that there's better thermal interface without oil, and that without direct heated pan, the oil is having less of a key role.
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!💖🖤❤#今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#１万人を超える人が見ていたも ん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした #今後は気をライブ配信の再編ありがとうです！（ #笑）#垃圾
Brussel Sprouts used to be more bitter and that's why people didn't like them.
Cultivars these days have more sugar in them and people like them more.
For me it's the other way around, i grew up with the more bitter sprouts and in the current sprouts i miss that flavour.
More bitter combined with the fact that people were in a massive anti-fat kick, so everything was steamed or boiled. Even the more bitter sprouts are fine when properly cooked.
I asked my mom this exact question when I was learning to cook and insisted we try cooking in water, and she just laughed at me without explaining. Now I know.
I was insisting on using water, because oily pans and plates were harder to clean.
Most food that we cook have moisture and water inside such as vegetables, meat, and even fruits. So that's probably how oil prevents food from sticking, oil is hydrophobic which causes the food to resist it and not stick to the pan
Idk probably
I think it's a bit more of a combination of oil's viscosity and, most importantly, of it (and pretty much any other liquid you'd add as a thermal interface) preventing direct contact simply by being in the way. Viscosity helps because it adheres to the two surfaces, and since it's adhered to them but its fluidity still allows it to move in relation to itself, it prevents pretty much all contact, and thus, sticking. It works similarly to any other lubricant, even those that don't see much heat or water at all and still maintain their functionality.
You can use sparkling water (carbonated water) in a pan to get an effect somewhere between cooking and frying. It's important, that it is sparkling water, normal water will just cook the meat. If you use sparkling water, only very little and keep refilling for a while, and in the end let all of it evaporate, the meat won't stick to the pan and it will actually get some "tan" once the water evaporates. It's not nearly as good as using oil but it's way better than using nothing or just cooking your meat and it saves you tons of calories and reduces your fat intake dramatically.
I'd like to minimize or discard oil/butter/grease when I can, and I'd like this to not be true.. But this is exatly my hunch.. very much to the point! Just overall informative and scientific! Thank you Ragusea again! :D
thank u markiplier 🙏🏻
@Xarbn what a legend tysm hahahha
Eyy you're right
Bruh 😂
i really appreciate your sort of.. realistic approach to cooking.
too many of modern recipes have that secret ingredient known as magic. which is really only the writers ignorance or secret
7:24 be careful getting a nonstick pan too hot, for example getting it very hot for steak. the teflon coating can break down and it won't be safe to eat the food
10:36 i think it's because the air heats food very evenly because the air has direct contact. on pan you need oil because the food doesn't directly touch the pan on every spot. also didn't you just say that on video? how did you forgot it so quicly :P ?
Just the simple act of "Let's try it out!" is such a simple and fundamentally genious way of teaching!
Like Good Eats emerged into the internet age. I love this channel so much!
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#ライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！１#万人を超える人が見ていたもんね（笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした！#今後は気を付けないとね5). .
!💖🖤❤#今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#１万人を超える人が見ていたも ん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした #今後は気をライブ配信の再編ありがとうです！（ #笑）#垃圾
Around 2000ish I bought this really really expensive "Oil-less" pan/pot set.....long story short, I used oil anyways 😉
(Shame Kenji's not the one narrating his book, he's got a great voice.)
too many um's and goes high pitched when unsure, but yes, he should be narrating his own book
@@4plus4equalsmoo Neither of which would be an issue with a scripted recording. Odd to bring up a critique based on a quirk of Kenji’s chosen format.
@@4plus4equalsmoo it's something he's adressed. Homeboy's brain so fast his vocal cords can't follow.
@@xavierhuc2125 common problem with super smart people
Oil is an excellent thermal interface, and added benifit seems to be water displacement allowing for temps to go above boiling off steam (212 F) and move on up into the browning temps.
This was very interesting. I usually cook beef in the oven with no oil and it comes out beautiful, so that part didn't surprise me. But it did surprise me to see how much difference it made to the vegetables in the oven, and to the stove cooking.
Beef has lots of natural oil in it in the form of fat, essentially creates the same effect.