My dad literally once said this when I was a kid over 35 years ago.. he stopped halfway out the door and said "Uh, I'm coming back, don't worry." It's a very old "myth" I guess (oh and he did come back lol.. when he said it, I had no idea why he said that.. not until I was much older of course).
Listen, I'm still looking.. The first store had no milk, then I met a guy with a cow. He wanted beans so I found beans, but he wanted magic beans. So I asked around and this guy said he knew where I'd find some. I found the guy but he said his guy let him down and we had to go see another guy..... Well now I'm in Bolivia and waiting for a guy to come back but I've lost the number of the guy with the cow and I did promise him, so I will be back but not just yet, y'know I can't be letting folks down when I promised and I met this girl and..................
Just want to point out the marinade you use as a massive difference on whether or not it makes the meat more tender or not, if you marinate your steak in barbecue water it's not going to do anything, but if you puree a whole pineapple and marinate it with your seasonings in that, it will come out of the marinade almost already fallen apart, choosing a marinade carrier liquid that has natural enzymes in it like pineapple will break down the tough parts of the steak like connective tissues. If you tenderize and marinate even the toughest worst cuts of meat in enough fresh pineapple puree for long enough, you can basically turn any steak into a tender cut
I think the goal was any marinade, if you are going with a tenderizing marinade sure, but thats only 20% of what the world does by accident. I would agree with this experiment because atleast 50% of marinades in a store would not tenderize your meat, and even if it did it would need a whole day and most people dont wait that long.
I have heard that some acidic marinades can actually cause muscle fibers to tighten and make meat tougher, but I haven't personally done any testing to confirm or deny this. Also, salt in the marinade could presumably make a difference, for much the same reason that you brine poultry.
The no soap in cast iron thing comes from when soap was made with lye, not modern detergents. Supposedly the harsher chemicals could strip the seasoning.
This is an old myth. To strip cast iron you have to use raw lye, not soap made from lye. Making soap causes the alkaline lye to be consumed as part of the saponification process, resulting in a mostly-neutral (barely basic) pH that doesn't do anything to the seasoning any more than it would to your hands.
This and soaps that use petro chemicals as a base (like Dawn iirc). It’s the reason it works so well at getting animals exposed to oil-spills (industrial) cleaned up. It re-wets the oil. Of course, it takes a long time for polymerized veg oils to get broken down.
@@Tawnos_The issue is that it may have unreacted lye. You have to get the stoichiometry right for it to not leave unreacted products. This especially was hard when they didn’t even use lye itself but lye heavy ingredients like ash.
Fun fact, the person who wrote the non peer reviewed article that MSG was bad for you retracted their statement but it was too late the damage was done.
@@eaglepride211 It's naturally occurring in foods we eat every day. It does have about 1/3 as much sodium as table salt, so it would be foolish to consume in large quantities--but that's true of most things.
@pltatman1 nah its poison and if you take a little you poisoning yourself just like with alcohol if you want to do it go for it but don't convince the future there's nothing wrong with it. There's a reason why processed food all have it
@@hildigunnurr its about the concentrations used. Same is true for nitrites and sulphates. Naturally occurring concentrations are fine. Overdoing it leads to issues with some folks. Even more problematic than MSG is that chefs nowadays oversalt everything. They should put such chefs in jail.
The shiny side/matt side thing with foil is a consequence of how it's manufactured. A block of aluminium is squashed between progressively closer together rollers making the foil thinner and thinner. At the final stage the foil is fed between the rollers two layers at a time, and that point where the foil layers are pressed together and then peeled apart to be spooled onto rolls is what creates the matt side
I heard it was the other way around. The shiny side is where they press together and the matte side is where the roller rubs it as sheet entering thicker and leaving thinner hence the differential scuff. The mating sides don't scuff. That was from a Senior engineering class and the prof was trying to keep us awake.
@@kenreynolds1000 It cooould be that way round, it's been a few years since I've seen the How It's Made video on it, I'd have to go back and find it :D
Myoglobin has a very similar structure to hemoglobin (note the name). Not just their structure is similar, but also their function. Both bind oxygen to transport it and, when bound to oxygen, turn red. Higher levels of myoglobin also mean you can stock up on oxygen more (which means you can go longer periods of time without breathing; which is interesting for whales). Hemoglobin is found in red blood cells - an essential component of blood - and myoglobin is found in muscle cells. Cooking your meat "well done" will obviously cause the protein to lose its structure and thus function and also its red colour when exposed to oxygen. Anyhow, blood is actually used in food. Most notably black pudding, but that's really just the tip of the iceberg.
Funnily enough, on the subject of steak and juice, there was a guy not too long ago on YT here who scientifically proved that resting steaks actually does nothing at all in regards to juiciness. He did it, simply, by using a special stovetop with near perfect temperature control, and by weighing steaks he cooked there to see how much moisture they were losing when they were cut. For the resting steak he also measured how much it lost to evaporation from the actual rest. The result was, interestingly, that the amount of juice that left the steak when it got cut was more or less exactly the same for both steaks. The only reason a steak that hasn't rested appears to be losing so much juice is because that juice is only the juice that was on the surface of the steak and got seared away; meaning if you let it rest that same juice just evaporates anyways and never hits your mouth. He used an interesting analogy with syringes to explain why juice leaves steaks when they get cut at all, and it has everything to do with the internal temperature- the higher the temp, the higher the vapor pressure of the water inside the steak. Meaning that unless you're eating cold meat, your steak is always going to lose more or less the same amount of juice due to cutting since you're presumably always eating it at the same rough temperature.
I don't know why chefs always say it's about keeping juices in, it's about more uniform texture and internal temperature. If you're aiming for medium rare and don't rest, you might have sections that are more rare than desired in the center, but resting will help prevent that. Thank you thermodynamics
@@FunctionallyLiteratePerson The important thing is to keep track of the internal temperature, even while resting, to account for carry-over cooking. In the same video the main comment talks about you can also see that carry-over cooking raises the internal temperate by up to 3 times as much as conventionally assumed, overcooking your steak if you let it rest for too long. Once your desired temperature has been reached, simply cut it to stop the carry-over cooking. Edit: spelling
Chris Young also did a video on why he flips his steak every 30 seconds. He's one of the authors of modernist cuisine and opened the experimental kitchen at the Fat Duck. So he knows what he's talking about.
I always thought most marinades help tenderize meats because the ingredients are helpful in breaking down the connective tissues? There's nothing wrong with dry pasta taking 10mins to cook. If you're doing a more elaborate meal then that 10mins could be used to prep, make a sauce, cook proteins One thing to note about the smaller pot for pasta: Even though the pasta "fits", it still takes time to get the pasta entirely submerged in water. This could lead to potentially over/under cooked pasta. I think the larger pot also helps prevent clumping up as the pasta has more places to go.
plus the time saved on the 10 mins of cooking is wasted on the 30 mins of preparing the fresh pasta, unless you live somewhere that sells it fresh then you're honestly not getting anything out of fresh pasta (and bagged "fresh" pasta like you may find in a supermarket aint fresh)
most store-bought marinades are just really really badly made wrong-ingredient katsup with extra sugar and salt you literally don't need sugar and salt in a properly made marinade
I’ve seen the oil one, but in the context of after the pasta is cooked and if you have some noodles left for later. In that case, sometimes the noodles do stick together and a little oil did help. Purely anecdotal tho
Do not rinse the pasta please, it will remove flavour from it. Also it's better to do not store pasta without sauce for later. Just mix all the pasta with the sauce and save some for later, it will not stick that much then.
Salt cannot make water boil faster; on the contrary, it elevates the boiling point. If you add salt to ice, it will lower the freezing point too. These changes are not due to the salt's properties; you can accomplish this by dissolving something in any solvent. You can find more information by looking up colligative properties of solvents and Raoult's Law.
For the marinated meat tenderness; doesn't it completely depend on what it's marinated in? Can't tell me baking soda doesn't tenderize meat. Same for kiwi and a whole host of other ingredients.
Joshua! Please do a dive into Panamanian food. I think it’s something that’s slept on and I wanna see your creative take on it.. Points for using Yuca! 🎉❤❤❤
I've found that washing raw chicken in cold running water is extremely useful if the fatty parts have developed any odour whilst in the fridge. After patting the chicken dry and leaving it for a couple of minutes there should be no rank smells - otherwise the chicken will taste slightly off, even if it's safe to eat. Note that fresh Australian chicken meat has a 'use by' of 3 days from the time it's labelled in-store.
12:30 Putting salt in stainless steel pots BEFORE the water is boiling can damage the finish and cause pitting. Add the salt after the water is already near boiling.
Boiling water with salt actually works, you're just doing it wrong. The phenomenon is called superheating, you bring the water temperature above 100°C which is only possible for a brief time while the water surface is intact. You then add salt to break that surface layer and the water instantly boils. Magic? Non at all. Does it boil faster than without no salt? Also no, you can just stir it and get the same thing to happen. It's very similar to that viral prank where you get a beer or coke out of the freezer and smack it on the table to see it all freeze right before your eyes. This one is called supercooling and works on the same principle, and again you only have a short time frame to do it before it just freezes normally.
Bread going stale is not the reason for putting it in the fridge. Bread is refrigerated, especially in the tropics or during summer, so that it doesn't go mouldy so fast.
The biggest thing I found when adding oil to pasta water is not to stop the noodles from sticking, but it stops the starchy water from boiling over because it breaks the bubbles up.
You use a good amount of salt, and a large pot. Your pasta won’t stick. Oddly enough he did the wrong experiment and ū had a faulty hypothesis from the beginning in that experiment. You NEVER oil the water. Ever.
I think the pasta sticking has people mixed up. Cooked pasta will dry out and stick together if left in the open. Some oil will keep the left out noodles hydrated and not stick to each other, but sauces will not stick to oily noodles. Maybe a dash of sauce with the cooked noodles to keep the left out noodles from drying out?
Hey my friend, as a chemist allow me to correct the myth 5. There IS a difference between the shiny and matte side but nothing to do with heat conduction. The thing is the shiny side is alluminium on its metallic form (Al) where the matte side reacted with oxygen to create a thin layer of aluminum oxyde (Al2O3), that's the same concept as when you season a cast iron pan, create a thin layer of another material with different properties (non stick in this example). This reaction is called "passivation". This layer of aluminum oxyde is less reactive and will therefore not react with acidic cooking juices to create aluminum salts in your food. And you don't want aluminum salts in your food due to their toxicity. So i'd rather want to cook food on the matte side !
You have never seen unoxidized aluminum unless you are a welder using an inert gas blanket. Aluminum oxidizes as soon as it encounters the oxygen in the air. Both sides of the foil are oxidized. Makes me wonder if you are actually the chemist you claim to be?
@@jessiebrader2926 Perhaps are you mistaken, I invite you to check if you are indeed speaking about aluminum. Because in kitchen they used to do the same foils with Tin that had diverse properties. Aluminum oxidize very slowly at room temperatures. It is that slow that shipyards used to stick aluminum bars on the hull to prevent corrosion of the steel. Nowadays they have "non rust" paint. But Aluminum was used in this purpose. It means it can stay metallic relatively long before being oxidised. Another way you can tell it is in it's metallic form its by it's shinyness, only metals have this kind of "bright metallic shine" as soon as they corrode (an become aluminum oxide) they become matte. Now if you still doubt it and you want to see metallic aluminum withouth being a welder using a gas blanket just take any chunk of aluminum and rip it open you will immediatly see that shiny metallic aspect. Let it sit for some time and see if it disapears, this would proove you right ... but it wont be quick... probably years witouth humidity or heat...
@@micheldroz1150 You don't know what you are talking about and I am not mistaken. The aluminum you mentioned on boat hulls is Zinc and aluminum oxidizes instantly on contact with the air.
@@jessiebrader2926 My friend if aluminum does oxidize instantly in contact with air, please explain to me how does the aluminothermic reaction works ? Also known as "thermite" this involves metalic aluminum and iron oxide to creat aluminum oxide and metallic iron. This was used in the past to wield train rails togheter, they had no means to "preserve" aluminum from oxidation in that time. No the aluminum powder was conveyed in direct exposure to air and yet was still in its metallic form enabeling it to react. Also as a fun fact you can grind aluminum foil to a fine powder and it will be pure enough to react with iron oxide...
The foil doesn't work like that, the shiny side is supposed to retain temperature when storing an item, the mat side allows heat to dissipate and the stored item to reach room temperature faster. It's not a myth, it's physics. Since aluminium with the given strength is highly heat conductive and the temperatures we are talking about are largely around room temperature anyway, this will still have no subjective effect on heat dissipation or retention and can only be proven sufficiently in a lab setting. Which is a long way of saying it's a byproduct of the production process which minimally but not intentionally alters the physical properties of the foil.
Basics of chemistry say that salted water has 2C higher point of boiling (102C) than unsalted water - which is 100C. So, salted water reaches the boiling point (102C) slower that clean (100C, unsalted) water. Hence most good recipes tell you to salt the water after it reaches boiling point (pasta or whatever you're cooking is gonna bring down the temperature anyways)
Based on this and my understanding of the maillard reaction I think the ideal method may be to use high heat with several flips to eliminate the moisture from the outside of the steak, then lower to medium high to develop that thicker layer of browning while only flipping the steak one more time.
If you marinade with something that can break down the meat fibers for long enough it'll be more tender. Overnight in something acidic, or in something bioactive like yogurt, or enzymatic like pineapple will indeed tenderize it. Go watch Gugas video where he does a pineapple experiment, the one peice of meat was basically falling apart lol
Also, for me, the wash chicken isn't about taking chicken and spraying it in a clean sink. To wash chicken, you put it in a bowl, add water and vinegar, and let all that nasty white gunk float to the top before pulling the chicken out to dry on a paper towel before dumping the water out the window. Let the grass have all that nasty bit 😂
There is indeed a difference between the shiny and the matte sides of the aluminum foil. In manufacturing!!! Roll presses are not tight enough to press the aluminum down to 0.6mm, but they are tight enough for 1.2mm, so they just have two sheets back-to-back passing through the later stages of foil manufacturing, just for them to go into different spools. That's that =D
A lot of these myths can also make your children absolutely hate everything you put on the table... Growing up I hated the likes of pasta, pizza etc., because my mother was following her sister's way of cooking. Which meant barely any salt ever, oil in the pasta water, cook it to death. Nice and wet wheat mush on the plate, with some oily remnants and packet tomato sauce. Pizza only existed with pre-bought, garbage jars of bolognese spread over boxed pizza dough mix, laid so thick you could brain someone with the "cooked" dough; so pale it'd blind you. Honestly rather than stick to tradition or only one source of anything, look around. Test stuff out. Multiple times. Make mistakes, learn and change stuff a bit at a time. Many years later and I have no problem making pasta, both dried or from scratch and occasionally I treat myself to some homemade pizza with traditional ingredients and "modern" cooking methods (pan method). It's all about experimenting and learning, rather than following rules set in stone.
Fun fact salt makes water boil slower bc it raises the temperature at which water boils and lowers the temp at which it freezes. This is why they salt roads in winter. You also theoretically could put enough salt in a pot of water that it wouldn't even boil on the face of the sun
The following is a copy/paste - "If you add salt to water, you raise the boiling point, or the temperature at which water boils. The temperature needed to boil will increase by about 0.5 C for every 58 grams of dissolved salt per kilogram of water." If I understand that correctly it means that the one with the most salt would take LONGER to boil because its boiling point would be higher
For the pasta myth, I actually had always heard that it has to be a tile wall, which is the most usual thing in kitchens in all my country. I guess tiles can have less friction than painted drywall, and maybe it would only stick if it's more cooked than you tried? Don't know 🤷
For the aluminum foil myth. I've seen videos of how the foil is made. It's squeezed between rollers to get the desired thickness. Eventually it gets to the point that it's so thin, that they do them two sheets at once. So the difference is a matter of one side is compressed against steel, the other side compressed against aluminum. Ultimately there is no real difference in performance.
About the oil in pasta in order to not stick: Most people where I live do not have such large cooking pots, or stove space for that matter, and putting a little oil does help if you are bored to bother just stirring twice while pasta is boiling
Not saying that it has any significant effect, but the idea behind the foil matte vs. shiny side is that the shiny side will reflect heat back at the food more than the matte side. If it were to have an effect it would be most pronounced for fully wrapped foods like baked potatoes, as the matte outer side would reflect less radiated heat away from the food and the shiny inner side would prevent the food from losing as much heat to radiation. The effect probably is there and probably could be measured in a lab, but radiation is BY FAR the least effective way of transferring heat. The most effective is conduction and the next is convection (which is really just conduction through an intermediate circulating fluid like gas or liquid). These are orders of magnitude more effective than radiation, so you're not going to see an effect when cooking (with the possible exception of cooking using an infrared heat source as that transfers heat via radiation.)
The point of the "Refrigeration will stop bread going stale" thing is down to it being in the fridge and not in the open air... bit of an over-think. XD
The point is they're misinterpreting why you put bread in the fridge, which is to KEEP IT FROM GETTING MOLDY, not to keep it from going stale. Warm is a better environment for mold to grow than cold. Cold slows / inhibits mold growth. So, bread "keeps" longer [without going moldy] when cold than when left out in a warm environment. Should re-run the test for that instead of staleness. Granted, if you're eating the bread quickly, it shouldn't really matter much, since it'll be gone quickly and shouldn't have enough time to go moldy. Though reaching into the bag with dirty / unwashed hands might introduce environmental mold spores, etc., thus starting the process faster. But, generally, if eaten quickly, it shouldn't matter too much if the bread is stored at room temp for a couple days. Lord knows it sat on the shelf and in transport longer, probably, before being purchased (granted with the bag sealed)...
I have never wash chicken to get rid of germs, I rinse chicken in a bowl of cold water to remove bone fragments and slaughterhouse gunk from it like pin feathers in the skin or the maxipad juice from the package.
I have one cooking myth that needs bustin: Wash rice till the water is clear makes it more tasty. This is just what has been passed down by my grandma and it makes me curious if it's actually true
Slightly stale bread I find can be livened up with a short burst for a few slices in the microwave. Half a baguette maybe 30 secs.. Makes a big difference
NO, the foil thing isn't to do with cooking it's to do with covering things!! Shiny side down retains heat and shiny side up repels it. It's to do with keeping food warm!!
Salt actually raises the boiling point slightly, so in theory, it’d actually make the water boil slower. You could maaaaaaybe say it’d cook your food faster because the water is hotter, but it’d be so minimal that it’s basically worthless. Salt in water is obviously for seasoning alone!
I wanted to share a recent experience I had with MSG. For the past 20 years, I have been firmly against MSG in my diet. However, after conducting research over the last two weeks, I decided that MSG could be acceptable. Eager to try it out, I made a delicious filet beef steak with cognac mushroom sauce and pasta. The taste was incredible, but the joy was short-lived. After about 60 seconds, I felt ill, experiencing nausea, heart pain, and excessive salivation. It turns out I have an intolerance to MSG. Despite my newfound appreciation for it, I can't enjoy it. Ironically, just as I came around to the idea, my body disagreed! Thanks, MSG for f**king it up again! For all you guys out there! Enjoy!
About boiling water. Adding salt to water increases the boiling temperature. I.e. boiling temperature of salty water is as higher than 100C, as more salt is added. That is why salty water takes more time to boil
You don't have to cook chicken to 165. A temp of 165 F kills the bacteria almost instantly. A temp of 140 will still kill the bacteria but will take several minutes. The benefit of the lower temperature is the chicken will hold onto its moisture better.
If your chickenbreast in one piece is slightly just ever so slightly smelly (like a teeny bit of sour ness to the smell) usually the outer water is having bacteria on them. Then you should wash it to prevent spreading the bacteria in your kitchen with the bubbling oil. Just hold it towards the bottom of your sink while washing and use boiling water to desinfect your sink. The bacteria will cook in the sink and you get edible chicken breast. This solely applies to chicken breast. No other meat or cuts of any kind. Ps: i am not in the medical or food industry, just a hobby cook
One more thing with boiling, a bigger pot with more water will take longer to bring up to a boil, but won't drop temp as bad as a smaller pot. Kind of why you go from a roaring boil to no boil as soon as you drop your food in with undersized pots and water.
Fridge? I NEVER heard of storing bread in the fridge to prevent staleness, and even when I've done it, there wasn't much difference both are horrid after a few days (unless you toast it, like you did, then fridge is indeed better, but I wouldn't recommend stale bread anyway, even revitalized). Meanwhile if you store it AT THE FREEZER - yeah, you can store it for a really long time without it becoming stale or losing quality. I use this all the time because where I live there's horrible bread, and there's only one place where it's good, but it's really far away, thus, I go rarely, but a lot, and freeze all but 1 loaf
On pasta sticking. I knew that oil doesn't work, whenever my wife makes pasta, the sauce tends to run off, learned this from Alton Brown decades ago. HOWEVER, there is a related hack that I've found does help pasta, including lasagna noodles, not stick to the bottom of the pan. Coat the bottom of your pan with cooking spray(like Pam) before adding in the water. It's specially formulated to bond to the cooking surface and be more slippery than regular cooking oil. I've tested this time and again, it works. DO NOT use the spray oil that comes in those little manual-pump spritzers, it's not the same thing. You want something with lecithin in the ingredients.
4:25 AFAIK the matte and shiny side is only caused be the production of the foil. The Aluminium gets rollen thinner and thinner to a foil. At some point it makes more sense to have two sheets running in between the rollers. One side will be in contact with the roller , the other with another aluminium sheet, causing the different surface finishes.
Fresh pasta with larger påstås is more satisfying imo
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One more reason you want to keep the bread in the fridge is that if you put your bread in plastic (somewhat airtight) container (e.g. plastic bag) to prevent drying then it can easilly go mouldy at room temp. Way less so in the fridge.
I’ve been washing my cast iron skillet with soap and water for 20 years and the only times I’ve had a problem is when I let it soak for hours or forgot it was in the sink. I also add a little bit of oil after I clean it, let it get hot again on the stove for a minute, and then wipe the oil around the pan
As a chemist, it is true that adding salt increases the temp required for water to boil. However, it would have to be an incredibly large amount of salt for any desired effect in the kitchen (simply not worth it and not sustainable). Salt is merely added for flavor purposes to whatever you are cooking in the water. Not busted, but impractical and ridiculous.
The aluminum foil one was done wrong. The myth isn't even a myth, it's just a fact that the matte side of foil is non-stick and the shiny side isn't. It has nothing to do with how brown or crispy it gets your food.
The pot size is an advise to prevent the pasta to stick. If too much pasta is made in a small pot is most likely to stick because it doesn't have enough space to move and most if the pasta will be in contact.
One thing I did find with tin foil, unrelated to heat. one side things stick to it, one side they often don't. Not that I can remember which side it is. Try it!
The reason for the different colors on aluminium foil has to do with the milling process. When they make the foil thinner the actual mill isn't capable of milling it very thin so they put 2 foils together and run it through the mill when it's on the other side of the mill they seperate the 2 foils again and the sides of the foil that is against each other will be darker where as the outer side will be shinier.
The difference between the matte side and shiny side of aluminum foil is primarily due to the manufacturing process. During production, aluminum foil is passed through rollers that press it into thin sheets. The side that comes into contact with the rollers ends up with a matte finish, while the side that doesn't touch the rollers remains shiny. Despite the common belief that one side is for cooking and the other for wrapping, both sides of aluminum foil are functionally the same. They have identical properties in terms of heat reflection and insulation. Any difference in cooking results is negligible, and you can use either side for cooking or wrapping food.
You don’t put bread in the fridge to prevent staleness, you put it in the fridge to prevent mold. I do this all the time because I can never finish an entire loaf before it starts getting moldy. This way I can still eat it but yes - it doesn’t taste as good as fresh bread
14:00 I thought the oil was to prevent the pasta from sticking after taking it out of the water as the water will evaporate and the pasta will become sticky.
Salt raises the boiling point of water (and lowers the freezing point). Of course it doesn't make it boil faster, it has to get hotter to boil. The variance in your experiment is because it's different pots on different burners.
Marinade should have enzymes if you are trying to break down some proteins (Asian pear for Korean BBQ, pineapple, kiwi, etc) The acid doesn't really do a whole lot
Can't test the salt boiling myth simultaneously on the same cook top. Burners don't cook all the same, and as I predicted at the start of the experiment, the middle one would boil first(It's getting residual heat from the burners on either side.)
Im a chemist and I just want to add to the salt myth. The amount of salt do increase the boiling point of solution. It’s a term called “colligative properties” where the boiling point increases proportional to the salt concentration. The salt concentration also depends on the amount of salt (solute). Another thing to note is that the salt should be completely dissolved to see the increase in boiling point before heating them simultaneously. In real world, it maybe negligible (because you need tremendous amount of salt to substantially increase the boiling temp). But there really is a subtle change.
I was taught you put oil "on" pasta water, not to separate the noodles, but to keep the starchy water from bubbling over. And if you don't pour off the top water to use in your sauce you should be fine. IMHO 🙂
The only marinade that I have heard of actually tenderizing is one made with pineapple because of a mixture of enzymes called bromelain which breaks down proteins. If this kind of marinade was tested it likely would have worked.
The Tin foil myth is accurate for Tin foil from outside of the US, If you live in Eastern Europe or Asian you need to use the shinny side for the food contact side, the dull side is the pan contact side. Cooking on the dull side can ruin your food depending on how you cooked it.
One time I made pasta in a pot too small on a gas stove and the noodles hanging over the edge burnt... my nickname became "burnt noodle" amongst my friends after that 🙃 😅
For the last one, my whole life I lived with electric heater, I never had to touch the pasta to let it cook. Then I did it a few times on a gas stove.... and oh boy you need to control that flame or else it's gonna burn the pasta sticking out of the pot, so be careful.
I also tried the Avocado myth without wrapping it up and the seed definitely makes a difference. Tastes way more fresh and the oxidation doesn't go nearly as deep. I guess putting it into foil takes away most advantages
the biggest food myth ive been told was "im just going to get some milk"
relatable
It’s been 30 years, I still have faith, maybe he’s stuck in traffic 🙂
If he goes for a pack of smokes then he's gone for good.
My dad literally once said this when I was a kid over 35 years ago.. he stopped halfway out the door and said "Uh, I'm coming back, don't worry." It's a very old "myth" I guess (oh and he did come back lol.. when he said it, I had no idea why he said that.. not until I was much older of course).
Listen, I'm still looking.. The first store had no milk, then I met a guy with a cow. He wanted beans so I found beans, but he wanted magic beans. So I asked around and this guy said he knew where I'd find some. I found the guy but he said his guy let him down and we had to go see another guy..... Well now I'm in Bolivia and waiting for a guy to come back but I've lost the number of the guy with the cow and I did promise him, so I will be back but not just yet, y'know I can't be letting folks down when I promised and I met this girl and..................
Just want to point out the marinade you use as a massive difference on whether or not it makes the meat more tender or not, if you marinate your steak in barbecue water it's not going to do anything, but if you puree a whole pineapple and marinate it with your seasonings in that, it will come out of the marinade almost already fallen apart, choosing a marinade carrier liquid that has natural enzymes in it like pineapple will break down the tough parts of the steak like connective tissues. If you tenderize and marinate even the toughest worst cuts of meat in enough fresh pineapple puree for long enough, you can basically turn any steak into a tender cut
Yeah ... was looking for Guga in the comments. He would have heavily disagreed on the steak test : )
Or add a little baking soda.
Sure.. Pineapple... The only food that eats YOU.
I think the goal was any marinade, if you are going with a tenderizing marinade sure, but thats only 20% of what the world does by accident.
I would agree with this experiment because atleast 50% of marinades in a store would not tenderize your meat, and even if it did it would need a whole day and most people dont wait that long.
I have heard that some acidic marinades can actually cause muscle fibers to tighten and make meat tougher, but I haven't personally done any testing to confirm or deny this. Also, salt in the marinade could presumably make a difference, for much the same reason that you brine poultry.
The no soap in cast iron thing comes from when soap was made with lye, not modern detergents. Supposedly the harsher chemicals could strip the seasoning.
Yeah you can see guides to use lye to strip old pans to reseason from scratch.
So, no soap, detergents are okay.
I wash my CI.
This is an old myth. To strip cast iron you have to use raw lye, not soap made from lye. Making soap causes the alkaline lye to be consumed as part of the saponification process, resulting in a mostly-neutral (barely basic) pH that doesn't do anything to the seasoning any more than it would to your hands.
This and soaps that use petro chemicals as a base (like Dawn iirc). It’s the reason it works so well at getting animals exposed to oil-spills (industrial) cleaned up. It re-wets the oil. Of course, it takes a long time for polymerized veg oils to get broken down.
@@Tawnos_The issue is that it may have unreacted lye. You have to get the stoichiometry right for it to not leave unreacted products. This especially was hard when they didn’t even use lye itself but lye heavy ingredients like ash.
Fun fact, the person who wrote the non peer reviewed article that MSG was bad for you retracted their statement but it was too late the damage was done.
Fun fact they had banned it in other countries and only until lobbyists got on board to bring it back
@@eaglepride211 It's naturally occurring in foods we eat every day. It does have about 1/3 as much sodium as table salt, so it would be foolish to consume in large quantities--but that's true of most things.
Same thing happened saying iv3rmectin doesn’t work for a certain cough.
@pltatman1 nah its poison and if you take a little you poisoning yourself just like with alcohol if you want to do it go for it but don't convince the future there's nothing wrong with it. There's a reason why processed food all have it
@pltatman1 no this is an actual poison with the only goal is for you to bypass being full and wanting to eat more of the junk that's being served
Don't let Uncle Roger near a person saying that MSG is bad
MSG=MAKE SHIT GOOD !!
@@deminybslike you say “shit” , I don’t eat that
@@1001Balance strange, I've never gotten a migraine from it
@@1001Balance do you get migraines from all those things that naturally contain MSG? Parmesan? Fresh tomatoes?
@@hildigunnurr its about the concentrations used. Same is true for nitrites and sulphates. Naturally occurring concentrations are fine. Overdoing it leads to issues with some folks. Even more problematic than MSG is that chefs nowadays oversalt everything. They should put such chefs in jail.
"Officer i swear this is just myoglobin all over my hands."
"My mistake, citizen. May I join you for a glass?"
The shiny side/matt side thing with foil is a consequence of how it's manufactured.
A block of aluminium is squashed between progressively closer together rollers making the foil thinner and thinner. At the final stage the foil is fed between the rollers two layers at a time, and that point where the foil layers are pressed together and then peeled apart to be spooled onto rolls is what creates the matt side
Matte
Was coming to see if anyone else stated it before I did😂
@@vietquynguyen Oh you right! Cheers matte, I mean mate! :P
I heard it was the other way around. The shiny side is where they press together and the matte side is where the roller rubs it as sheet entering thicker and leaving thinner hence the differential scuff. The mating sides don't scuff. That was from a Senior engineering class and the prof was trying to keep us awake.
@@kenreynolds1000 It cooould be that way round, it's been a few years since I've seen the How It's Made video on it, I'd have to go back and find it :D
Myoglobin has a very similar structure to hemoglobin (note the name). Not just their structure is similar, but also their function. Both bind oxygen to transport it and, when bound to oxygen, turn red. Higher levels of myoglobin also mean you can stock up on oxygen more (which means you can go longer periods of time without breathing; which is interesting for whales).
Hemoglobin is found in red blood cells - an essential component of blood - and myoglobin is found in muscle cells.
Cooking your meat "well done" will obviously cause the protein to lose its structure and thus function and also its red colour when exposed to oxygen.
Anyhow, blood is actually used in food. Most notably black pudding, but that's really just the tip of the iceberg.
Boat noodles mmm
Hernias actually hurt a lot similar to gonnorhea (note the name they both sound the same at the end)
@@nobody7103 Oh shit! It's Stretch Armstrong!
But blood is usually not an ingredient in icebergs. Except sometimes.
@@nobody7103you tried, bless your heart.
If the pot is too small, just break the pasta in half. LOL
Funnily enough, on the subject of steak and juice, there was a guy not too long ago on YT here who scientifically proved that resting steaks actually does nothing at all in regards to juiciness. He did it, simply, by using a special stovetop with near perfect temperature control, and by weighing steaks he cooked there to see how much moisture they were losing when they were cut. For the resting steak he also measured how much it lost to evaporation from the actual rest.
The result was, interestingly, that the amount of juice that left the steak when it got cut was more or less exactly the same for both steaks. The only reason a steak that hasn't rested appears to be losing so much juice is because that juice is only the juice that was on the surface of the steak and got seared away; meaning if you let it rest that same juice just evaporates anyways and never hits your mouth. He used an interesting analogy with syringes to explain why juice leaves steaks when they get cut at all, and it has everything to do with the internal temperature- the higher the temp, the higher the vapor pressure of the water inside the steak. Meaning that unless you're eating cold meat, your steak is always going to lose more or less the same amount of juice due to cutting since you're presumably always eating it at the same rough temperature.
Interesting. Got a link?
@@arturravenbite1693 the guys name is Chris Young, he does a lot of steak science (and sells thermomotors)
I don't know why chefs always say it's about keeping juices in, it's about more uniform texture and internal temperature. If you're aiming for medium rare and don't rest, you might have sections that are more rare than desired in the center, but resting will help prevent that. Thank you thermodynamics
@@FunctionallyLiteratePerson The important thing is to keep track of the internal temperature, even while resting, to account for carry-over cooking. In the same video the main comment talks about you can also see that carry-over cooking raises the internal temperate by up to 3 times as much as conventionally assumed, overcooking your steak if you let it rest for too long. Once your desired temperature has been reached, simply cut it to stop the carry-over cooking.
Edit: spelling
Chris Young also did a video on why he flips his steak every 30 seconds. He's one of the authors of modernist cuisine and opened the experimental kitchen at the Fat Duck. So he knows what he's talking about.
FYI: freezing the bread actually works better and longer! but not forever, freezer burn is of course a real thing
Freezer burn is prevented by freezing the food fast enough (ideally, with liquid nitrogen or similar).
I hate putting fresh food in the freezer. Let me rephrase that. I will never put fresh anything in the freezer. Dis-gus-ting!
@@DroppedBass Have you been in the kitchen again Igor? I've told you about that. Back to the basement laboratory with you!
@@ianmason. Many professional chefs use liquid nitrogen, and it would be more common among people in general if it weren't dangerous to handle.
@@DroppedBass fake
I always thought most marinades help tenderize meats because the ingredients are helpful in breaking down the connective tissues?
There's nothing wrong with dry pasta taking 10mins to cook. If you're doing a more elaborate meal then that 10mins could be used to prep, make a sauce, cook proteins
One thing to note about the smaller pot for pasta: Even though the pasta "fits", it still takes time to get the pasta entirely submerged in water. This could lead to potentially over/under cooked pasta. I think the larger pot also helps prevent clumping up as the pasta has more places to go.
It just depends on the marinade. Some will tenderize and some are only for flavor.
plus the time saved on the 10 mins of cooking is wasted on the 30 mins of preparing the fresh pasta, unless you live somewhere that sells it fresh then you're honestly not getting anything out of fresh pasta (and bagged "fresh" pasta like you may find in a supermarket aint fresh)
it’s chewy cus he cut it wrong
most store-bought marinades are just really really badly made wrong-ingredient katsup with extra sugar and salt
you literally don't need sugar and salt in a properly made marinade
I’ve seen the oil one, but in the context of after the pasta is cooked and if you have some noodles left for later. In that case, sometimes the noodles do stick together and a little oil did help. Purely anecdotal tho
Of course, due to the starches on the pasta. If you really wanna keep it, you need to rinse off the starches
Do not rinse the pasta please, it will remove flavour from it.
Also it's better to do not store pasta without sauce for later.
Just mix all the pasta with the sauce and save some for later, it will not stick that much then.
Salt cannot make water boil faster; on the contrary, it elevates the boiling point. If you add salt to ice, it will lower the freezing point too. These changes are not due to the salt's properties; you can accomplish this by dissolving something in any solvent. You can find more information by looking up colligative properties of solvents and Raoult's Law.
For the marinated meat tenderness; doesn't it completely depend on what it's marinated in? Can't tell me baking soda doesn't tenderize meat. Same for kiwi and a whole host of other ingredients.
Joshua! Please do a dive into Panamanian food. I think it’s something that’s slept on and I wanna see your creative take on it.. Points for using Yuca! 🎉❤❤❤
I feel like you could do a whole series about these 😆 loved it!!!
I've found that washing raw chicken in cold running water is extremely useful if the fatty parts have developed any odour whilst in the fridge. After patting the chicken dry and leaving it for a couple of minutes there should be no rank smells - otherwise the chicken will taste slightly off, even if it's safe to eat. Note that fresh Australian chicken meat has a 'use by' of 3 days from the time it's labelled in-store.
12:30 Putting salt in stainless steel pots BEFORE the water is boiling can damage the finish and cause pitting. Add the salt after the water is already near boiling.
Your other channel about staying flexible is also really nice David! 😁
Boiling water with salt actually works, you're just doing it wrong.
The phenomenon is called superheating, you bring the water temperature above 100°C which is only possible for a brief time while the water surface is intact.
You then add salt to break that surface layer and the water instantly boils.
Magic? Non at all. Does it boil faster than without no salt? Also no, you can just stir it and get the same thing to happen.
It's very similar to that viral prank where you get a beer or coke out of the freezer and smack it on the table to see it all freeze right before your eyes.
This one is called supercooling and works on the same principle, and again you only have a short time frame to do it before it just freezes normally.
Bread going stale is not the reason for putting it in the fridge. Bread is refrigerated, especially in the tropics or during summer, so that it doesn't go mouldy so fast.
The biggest thing I found when adding oil to pasta water is not to stop the noodles from sticking, but it stops the starchy water from boiling over because it breaks the bubbles up.
I use a wooden spoon across the top of the pot, never fails
You use a good amount of salt, and a large pot. Your pasta won’t stick. Oddly enough he did the wrong experiment and ū had a faulty hypothesis from the beginning in that experiment. You NEVER oil the water. Ever.
Shiny side for hot food cooking, matte side for cold food storage.
The shining side of aluminum foil is the film the aluminum is bonded to, face the metal to the heat and the film to the food.
I think the pasta sticking has people mixed up. Cooked pasta will dry out and stick together if left in the open. Some oil will keep the left out noodles hydrated and not stick to each other, but sauces will not stick to oily noodles. Maybe a dash of sauce with the cooked noodles to keep the left out noodles from drying out?
Hey my friend, as a chemist allow me to correct the myth 5. There IS a difference between the shiny and matte side but nothing to do with heat conduction. The thing is the shiny side is alluminium on its metallic form (Al) where the matte side reacted with oxygen to create a thin layer of aluminum oxyde (Al2O3), that's the same concept as when you season a cast iron pan, create a thin layer of another material with different properties (non stick in this example). This reaction is called "passivation". This layer of aluminum oxyde is less reactive and will therefore not react with acidic cooking juices to create aluminum salts in your food. And you don't want aluminum salts in your food due to their toxicity. So i'd rather want to cook food on the matte side !
You have never seen unoxidized aluminum unless you are a welder using an inert gas blanket. Aluminum oxidizes as soon as it encounters the oxygen in the air. Both sides of the foil are oxidized. Makes me wonder if you are actually the chemist you claim to be?
@@jessiebrader2926 Perhaps are you mistaken, I invite you to check if you are indeed speaking about aluminum. Because in kitchen they used to do the same foils with Tin that had diverse properties. Aluminum oxidize very slowly at room temperatures. It is that slow that shipyards used to stick aluminum bars on the hull to prevent corrosion of the steel. Nowadays they have "non rust" paint. But Aluminum was used in this purpose. It means it can stay metallic relatively long before being oxidised.
Another way you can tell it is in it's metallic form its by it's shinyness, only metals have this kind of "bright metallic shine" as soon as they corrode (an become aluminum oxide) they become matte.
Now if you still doubt it and you want to see metallic aluminum withouth being a welder using a gas blanket just take any chunk of aluminum and rip it open you will immediatly see that shiny metallic aspect. Let it sit for some time and see if it disapears, this would proove you right ... but it wont be quick... probably years witouth humidity or heat...
@@micheldroz1150 You don't know what you are talking about and I am not mistaken. The aluminum you mentioned on boat hulls is Zinc and aluminum oxidizes instantly on contact with the air.
@@jessiebrader2926 My friend if aluminum does oxidize instantly in contact with air, please explain to me how does the aluminothermic reaction works ? Also known as "thermite" this involves metalic aluminum and iron oxide to creat aluminum oxide and metallic iron. This was used in the past to wield train rails togheter, they had no means to "preserve" aluminum from oxidation in that time. No the aluminum powder was conveyed in direct exposure to air and yet was still in its metallic form enabeling it to react.
Also as a fun fact you can grind aluminum foil to a fine powder and it will be pure enough to react with iron oxide...
@@jessiebrader2926 it takes you less than 5 second to Search up the reactivity series.
Jacques Pepin said to rinse your avocado half and it won't turn brown.
The foil doesn't work like that, the shiny side is supposed to retain temperature when storing an item, the mat side allows heat to dissipate and the stored item to reach room temperature faster. It's not a myth, it's physics.
Since aluminium with the given strength is highly heat conductive and the temperatures we are talking about are largely around room temperature anyway, this will still have no subjective effect on heat dissipation or retention and can only be proven sufficiently in a lab setting.
Which is a long way of saying it's a byproduct of the production process which minimally but not intentionally alters the physical properties of the foil.
Basics of chemistry say that salted water has 2C higher point of boiling (102C) than unsalted water - which is 100C. So, salted water reaches the boiling point (102C) slower that clean (100C, unsalted) water. Hence most good recipes tell you to salt the water after it reaches boiling point (pasta or whatever you're cooking is gonna bring down the temperature anyways)
Based on this and my understanding of the maillard reaction I think the ideal method may be to use high heat with several flips to eliminate the moisture from the outside of the steak, then lower to medium high to develop that thicker layer of browning while only flipping the steak one more time.
12:30 Wtf you needed to have 1 pot with just water, no salt.
I’m saying he forgot the control variable
If you marinade with something that can break down the meat fibers for long enough it'll be more tender. Overnight in something acidic, or in something bioactive like yogurt, or enzymatic like pineapple will indeed tenderize it.
Go watch Gugas video where he does a pineapple experiment, the one peice of meat was basically falling apart lol
Also, for me, the wash chicken isn't about taking chicken and spraying it in a clean sink. To wash chicken, you put it in a bowl, add water and vinegar, and let all that nasty white gunk float to the top before pulling the chicken out to dry on a paper towel before dumping the water out the window. Let the grass have all that nasty bit 😂
There is indeed a difference between the shiny and the matte sides of the aluminum foil. In manufacturing!!! Roll presses are not tight enough to press the aluminum down to 0.6mm, but they are tight enough for 1.2mm, so they just have two sheets back-to-back passing through the later stages of foil manufacturing, just for them to go into different spools. That's that =D
Avocado- Take a little lime juice (acid) and spread on the avocado with your finger to prevent browning (oxidation)
A lot of these myths can also make your children absolutely hate everything you put on the table...
Growing up I hated the likes of pasta, pizza etc., because my mother was following her sister's way of cooking. Which meant barely any salt ever, oil in the pasta water, cook it to death. Nice and wet wheat mush on the plate, with some oily remnants and packet tomato sauce.
Pizza only existed with pre-bought, garbage jars of bolognese spread over boxed pizza dough mix, laid so thick you could brain someone with the "cooked" dough; so pale it'd blind you.
Honestly rather than stick to tradition or only one source of anything, look around. Test stuff out. Multiple times. Make mistakes, learn and change stuff a bit at a time.
Many years later and I have no problem making pasta, both dried or from scratch and occasionally I treat myself to some homemade pizza with traditional ingredients and "modern" cooking methods (pan method). It's all about experimenting and learning, rather than following rules set in stone.
Fun fact salt makes water boil slower bc it raises the temperature at which water boils and lowers the temp at which it freezes. This is why they salt roads in winter. You also theoretically could put enough salt in a pot of water that it wouldn't even boil on the face of the sun
The following is a copy/paste - "If you add salt to water, you raise the boiling point, or the temperature at which water boils. The temperature needed to boil will increase by about 0.5 C for every 58 grams of dissolved salt per kilogram of water." If I understand that correctly it means that the one with the most salt would take LONGER to boil because its boiling point would be higher
For the pasta myth, I actually had always heard that it has to be a tile wall, which is the most usual thing in kitchens in all my country. I guess tiles can have less friction than painted drywall, and maybe it would only stick if it's more cooked than you tried? Don't know 🤷
For the aluminum foil myth. I've seen videos of how the foil is made. It's squeezed between rollers to get the desired thickness. Eventually it gets to the point that it's so thin, that they do them two sheets at once. So the difference is a matter of one side is compressed against steel, the other side compressed against aluminum. Ultimately there is no real difference in performance.
0:16 negawatt
About the oil in pasta in order to not stick: Most people where I live do not have such large cooking pots, or stove space for that matter, and putting a little oil does help if you are bored to bother just stirring twice while pasta is boiling
Not saying that it has any significant effect, but the idea behind the foil matte vs. shiny side is that the shiny side will reflect heat back at the food more than the matte side. If it were to have an effect it would be most pronounced for fully wrapped foods like baked potatoes, as the matte outer side would reflect less radiated heat away from the food and the shiny inner side would prevent the food from losing as much heat to radiation. The effect probably is there and probably could be measured in a lab, but radiation is BY FAR the least effective way of transferring heat. The most effective is conduction and the next is convection (which is really just conduction through an intermediate circulating fluid like gas or liquid). These are orders of magnitude more effective than radiation, so you're not going to see an effect when cooking (with the possible exception of cooking using an infrared heat source as that transfers heat via radiation.)
The point of the "Refrigeration will stop bread going stale" thing is down to it being in the fridge and not in the open air... bit of an over-think. XD
The point is they're misinterpreting why you put bread in the fridge, which is to KEEP IT FROM GETTING MOLDY, not to keep it from going stale. Warm is a better environment for mold to grow than cold. Cold slows / inhibits mold growth. So, bread "keeps" longer [without going moldy] when cold than when left out in a warm environment.
Should re-run the test for that instead of staleness.
Granted, if you're eating the bread quickly, it shouldn't really matter much, since it'll be gone quickly and shouldn't have enough time to go moldy. Though reaching into the bag with dirty / unwashed hands might introduce environmental mold spores, etc., thus starting the process faster. But, generally, if eaten quickly, it shouldn't matter too much if the bread is stored at room temp for a couple days. Lord knows it sat on the shelf and in transport longer, probably, before being purchased (granted with the bag sealed)...
@@MGmirkin This man breads, but never moulds.
I have never wash chicken to get rid of germs, I rinse chicken in a bowl of cold water to remove bone fragments and slaughterhouse gunk from it like pin feathers in the skin or the maxipad juice from the package.
I have one cooking myth that needs bustin:
Wash rice till the water is clear makes it more tasty.
This is just what has been passed down by my grandma and it makes me curious if it's actually true
Slightly stale bread I find can be livened up with a short burst for a few slices in the microwave. Half a baguette maybe 30 secs.. Makes a big difference
NO, the foil thing isn't to do with cooking it's to do with covering things!! Shiny side down retains heat and shiny side up repels it. It's to do with keeping food warm!!
Salt actually raises the boiling point slightly, so in theory, it’d actually make the water boil slower. You could maaaaaaybe say it’d cook your food faster because the water is hotter, but it’d be so minimal that it’s basically worthless. Salt in water is obviously for seasoning alone!
I wanted to share a recent experience I had with MSG. For the past 20 years, I have been firmly against MSG in my diet. However, after conducting research over the last two weeks, I decided that MSG could be acceptable.
Eager to try it out, I made a delicious filet beef steak with cognac mushroom sauce and pasta. The taste was incredible, but the joy was short-lived. After about 60 seconds, I felt ill, experiencing nausea, heart pain, and excessive salivation.
It turns out I have an intolerance to MSG. Despite my newfound appreciation for it, I can't enjoy it. Ironically, just as I came around to the idea, my body disagreed!
Thanks, MSG for f**king it up again! For all you guys out there! Enjoy!
Iirc the reason there's a shiny and non-shiny side for foil is how they are manufactured, so one side isn't shiny
I always wondered if one side of foil was more likely to stick to your food than the other side, or if it didn't really make any difference.
Marinade with pineapple and ginger, let me know if it's more tender
About boiling water. Adding salt to water increases the boiling temperature. I.e. boiling temperature of salty water is as higher than 100C, as more salt is added. That is why salty water takes more time to boil
The shiny side vs matte side of foil only matters for nonstick foils
Cleaned with a perfumed dish liquid (and most dish soaps have a lot of smell added to them) it will absorb the smell very quickly.
You don't have to cook chicken to 165. A temp of 165 F kills the bacteria almost instantly. A temp of 140 will still kill the bacteria but will take several minutes. The benefit of the lower temperature is the chicken will hold onto its moisture better.
If your chickenbreast in one piece is slightly just ever so slightly smelly (like a teeny bit of sour ness to the smell) usually the outer water is having bacteria on them. Then you should wash it to prevent spreading the bacteria in your kitchen with the bubbling oil. Just hold it towards the bottom of your sink while washing and use boiling water to desinfect your sink. The bacteria will cook in the sink and you get edible chicken breast. This solely applies to chicken breast. No other meat or cuts of any kind. Ps: i am not in the medical or food industry, just a hobby cook
Salt raises the boiling temperature of water thus, perhaps, cooking pasta faster.
the fresh vs dry pasta diff is true. The texture and chewiness is noticeably different b/w the two
Pasta usually has a suggested time to cook usually 10-12 mins. Cook for 10 (use a timer) test for bite (al dente) cook longer if desired.
One more thing with boiling, a bigger pot with more water will take longer to bring up to a boil, but won't drop temp as bad as a smaller pot. Kind of why you go from a roaring boil to no boil as soon as you drop your food in with undersized pots and water.
Fridge? I NEVER heard of storing bread in the fridge to prevent staleness, and even when I've done it, there wasn't much difference both are horrid after a few days (unless you toast it, like you did, then fridge is indeed better, but I wouldn't recommend stale bread anyway, even revitalized). Meanwhile if you store it AT THE FREEZER - yeah, you can store it for a really long time without it becoming stale or losing quality. I use this all the time because where I live there's horrible bread, and there's only one place where it's good, but it's really far away, thus, I go rarely, but a lot, and freeze all but 1 loaf
On pasta sticking. I knew that oil doesn't work, whenever my wife makes pasta, the sauce tends to run off, learned this from Alton Brown decades ago. HOWEVER, there is a related hack that I've found does help pasta, including lasagna noodles, not stick to the bottom of the pan. Coat the bottom of your pan with cooking spray(like Pam) before adding in the water. It's specially formulated to bond to the cooking surface and be more slippery than regular cooking oil. I've tested this time and again, it works. DO NOT use the spray oil that comes in those little manual-pump spritzers, it's not the same thing. You want something with lecithin in the ingredients.
4:25 AFAIK the matte and shiny side is only caused be the production of the foil. The Aluminium gets rollen thinner and thinner to a foil. At some point it makes more sense to have two sheets running in between the rollers. One side will be in contact with the roller , the other with another aluminium sheet, causing the different surface finishes.
Fresh pasta with larger påstås is more satisfying imo
One more reason you want to keep the bread in the fridge is that if you put your bread in plastic (somewhat airtight) container (e.g. plastic bag) to prevent drying then it can easilly go mouldy at room temp. Way less so in the fridge.
I’ve been washing my cast iron skillet with soap and water for 20 years and the only times I’ve had a problem is when I let it soak for hours or forgot it was in the sink. I also add a little bit of oil after I clean it, let it get hot again on the stove for a minute, and then wipe the oil around the pan
As a chemist, it is true that adding salt increases the temp required for water to boil. However, it would have to be an incredibly large amount of salt for any desired effect in the kitchen (simply not worth it and not sustainable). Salt is merely added for flavor purposes to whatever you are cooking in the water. Not busted, but impractical and ridiculous.
Cast iron and dish soap myth was once true. Modern soaps will not break down the seasoning.
The aluminum foil one was done wrong. The myth isn't even a myth, it's just a fact that the matte side of foil is non-stick and the shiny side isn't. It has nothing to do with how brown or crispy it gets your food.
Thanks man! Will never rinse chicken again, I truly hated the process
The psychosomatic MSG "headache"😂😂😂😂😂😂😂
I always thought salted water cooks slower. Would have been interesting to also compare a pot without any salt to the salted
The pot size is an advise to prevent the pasta to stick.
If too much pasta is made in a small pot is most likely to stick because it doesn't have enough space to move and most if the pasta will be in contact.
One thing I did find with tin foil, unrelated to heat. one side things stick to it, one side they often don't. Not that I can remember which side it is. Try it!
The reason for the different colors on aluminium foil has to do with the milling process. When they make the foil thinner the actual mill isn't capable of milling it very thin so they put 2 foils together and run it through the mill when it's on the other side of the mill they seperate the 2 foils again and the sides of the foil that is against each other will be darker where as the outer side will be shinier.
The difference between the matte side and shiny side of aluminum foil is primarily due to the manufacturing process. During production, aluminum foil is passed through rollers that press it into thin sheets. The side that comes into contact with the rollers ends up with a matte finish, while the side that doesn't touch the rollers remains shiny.
Despite the common belief that one side is for cooking and the other for wrapping, both sides of aluminum foil are functionally the same. They have identical properties in terms of heat reflection and insulation. Any difference in cooking results is negligible, and you can use either side for cooking or wrapping food.
You don’t put bread in the fridge to prevent staleness, you put it in the fridge to prevent mold. I do this all the time because I can never finish an entire loaf before it starts getting moldy. This way I can still eat it but yes - it doesn’t taste as good as fresh bread
14:00 I thought the oil was to prevent the pasta from sticking after taking it out of the water as the water will evaporate and the pasta will become sticky.
Salt raises the boiling point of water (and lowers the freezing point). Of course it doesn't make it boil faster, it has to get hotter to boil. The variance in your experiment is because it's different pots on different burners.
Marinade should have enzymes if you are trying to break down some proteins (Asian pear for Korean BBQ, pineapple, kiwi, etc)
The acid doesn't really do a whole lot
Can't test the salt boiling myth simultaneously on the same cook top. Burners don't cook all the same, and as I predicted at the start of the experiment, the middle one would boil first(It's getting residual heat from the burners on either side.)
Cooking chicken to 165 is a myth in itself though 😂 busting other myths and spreading your own
Im a chemist and I just want to add to the salt myth. The amount of salt do increase the boiling point of solution. It’s a term called “colligative properties” where the boiling point increases proportional to the salt concentration. The salt concentration also depends on the amount of salt (solute). Another thing to note is that the salt should be completely dissolved to see the increase in boiling point before heating them simultaneously. In real world, it maybe negligible (because you need tremendous amount of salt to substantially increase the boiling temp). But there really is a subtle change.
The refrigerated one should have been bought to room temperature before comparison.
Adding salt raises boiling temperature because it has a lower lower vapor pressure.
For the pasta in a small pot, the pasta won't be cooked evenly. You could just break the pasta.
Salt is meant to keep the pasta from sticking, nothing to do with boiling.
I was taught you put oil "on" pasta water, not to separate the noodles, but to keep the starchy water from bubbling over. And if you don't pour off the top water to use in your sauce you should be fine. IMHO 🙂
The only marinade that I have heard of actually tenderizing is one made with pineapple because of a mixture of enzymes called bromelain which breaks down proteins. If this kind of marinade was tested it likely would have worked.
Modern dish soap doesn't contain lye that would strip your pan's seasoning.
The Strawberry is half as big as the Apple... but not as pricey
The Tin foil myth is accurate for Tin foil from outside of the US, If you live in Eastern Europe or Asian you need to use the shinny side for the food contact side, the dull side is the pan contact side. Cooking on the dull side can ruin your food depending on how you cooked it.
Salmonella will be inside the chicken, washing the outside does nothing
One time I made pasta in a pot too small on a gas stove and the noodles hanging over the edge burnt... my nickname became "burnt noodle" amongst my friends after that 🙃 😅
For the last one, my whole life I lived with electric heater, I never had to touch the pasta to let it cook.
Then I did it a few times on a gas stove.... and oh boy you need to control that flame or else it's gonna burn the pasta sticking out of the pot, so be careful.
I have salt shakers with salt. I have extra ones with MSG in them instead.
I also tried the Avocado myth without wrapping it up and the seed definitely makes a difference. Tastes way more fresh and the oxidation doesn't go nearly as deep. I guess putting it into foil takes away most advantages