StarTalk Podcast: Cosmic Queries - Fermentation
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- เผยแพร่เมื่อ 21 ก.ย. 2024
- All you have to do is let it sit and watch the science happen. On this episode of StarTalk Radio, Neil deGrasse Tyson and comic co-host Chuck Nice are answering fan-submitted Cosmic Queries with Arielle Johnson, PhD, science officer on Good Eats, food writer, and formerly the in-house R&D scientist at Noma, ranked the world’s best restaurant in 2010, 2011, 2012, and 2014.
What is fermentation? You’ve heard of fermenting wine, beer, and cabbage, but how does it work? Arielle tells us how fermented foods made their way into our diets. You’ll learn how sugar plays a big part in the fermentation process. What’s the difference between fermented vs. pickled?
Why doesn’t fermented food make you sick? Why can we eat moldy cheese and not eat moldy bread? We investigate the popularity of kombucha. You’ll learn how kombucha is made. We explore some of the health benefits of kombucha and if there’s any substance behind the claims. You’ll learn if NASA has ever dabbled in fermentation aboard the International Space Station.
How common is fermentation in the wild? Do other mammals eat fermented fruits or vegetables? We also investigate why vinegar works as a natural preservative. Discover more about the importance of “water activity.” You’ll hear about mulled wine and rice wine. Lastly, we dive into sourdough bread, we ponder whether algae are the food of the future, and we ask Arielle if you can use fermentation to invent new foods.
Thanks to our Patrons Ryan Bariteau, Dan Snider, Shelia Hutson, Sonya Loeffler, Vishu Kamble, Dusty Switala, Daniel E Puig, Dan McGowan, Sullivan S Paulson, and Nigel Adams for supporting us this week.
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About StarTalk:
Science meets pop culture on StarTalk! Astrophysicist & Hayden Planetarium director Neil deGrasse Tyson, his comic co-hosts, guest celebrities & scientists discuss astronomy, physics, and everything else about life in the universe. Keep Looking Up!
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I feel special to have my own astrophysicist
He's mine.
*our
Me too!
Who's yours? Mine is Neil deGrasse Tyson
Neil belongs to the universe. He is each of ours and all of ours. 🤓
@@StarTalk Yes! Communism
Man I love it when a new STARTALK drops!💥😎💥
Never knew I wanted to learn so much about fermentation.
Hey Startalk, we need an episode on Architecture on other planets. Speaking as an Architect myself.....
That's an interesting idea! I love it, how different would our structures have to be to withstand atmospheric pressures on various planets
There’s the 3D printing concept of creating structures in an efficient way. But yeah would be a nice topic for sure.
@@MrRFPinhas and different gravities!
Yessssssss
Maybe Isaac Arthur has answers. Has Neil talked about architecture before?
Thanks for having Arielle on the show! Food is always interesting, and I've often wondered how these things work. I think it's also fascinating to think about the first people who created new foods, and where that might lead in the future. Take care, everybody.
Great program, I love hearing them, greetings from Costa Rica! ❤
Conoce 👍
Chuck and Neil you're the perfect dynamic duo!
Fun fact: Vinegar comes from the French “vin aigre” which translates to “sour wine” so essentially, wine that has continued the fermentation process and become sour
Being a homebrewer the souring is caused by a bacterial infection during fermentation with yeast, it's not very tasty and means I have poor sanitation during the brewing process.
hey that's pretty fun
Wine that gets spoiled...
Didn't know that, learned something new today.
Chuck is hilarious once again. All are in sync. Great show. Rise up, hehe
Chuck said at one point during the video. I found it funny. Check it out!
@Ian Terry Roy MacLeod I forgot.
I liked her. She was a great addition. Smart and still kept up with the jokes etc.
Love the guests that can keep up & roll with the jokes.
i need to wear sunglasses when Chuck smiles
Burying the foods also has the added benefit of thermal regulation. Specifically, protecting the fermentation workers from dormancy whilst buried below the frost line.
Beat me to it... Yeah especially important in making kimchi to regulate the temperature I'm sure other things as well.
Finally this was blocked could view it yesturday
why
Technical issues...some of the elves that run the internet must've fallen into a turkey coma. Thanks for coming back to check it out!
This has to be one of my favorite episodes! Great job everyone and thank you for something that distracts from these trying times.
These guys can save the world with there space fax’s
Yes, I’ve stopped like four times to comment, but this is a really great episode. Please have her back with Chuck and Neil.
Love this topic, I loved my fermentations class in microbiology undergrad. So relatable!
Wow, she is awesome. What a great Startalk. Chuck had me falling on the floor with laughter. NDGT, legend.
Awesome subject. Very great guest. Thank you guys. Much love.
this episode popped up in the startalk playlist rigth after i decided to finall drink some of my homemade grog. perfect timing imo
Chuck is that smart kid in class that helps with your homework
I love fermented cabbage and beets :) I've been making those for over 5 years now
Bro the ones with just chuck and Neil are by far the best ones
How does this podcast not have more viewers?! This is top tier master class education for free!!!
I believe burying the fermentation also effectively provides some form of refrigeration, and a slower, cooler fermentation yields better tasting products (in most cases) and will add a bit more time to the shelf life of the fermentation product.
I've never been this early, love the brilliance... Aloha ♥️
I love science and those who spread it‘s benefits in these troubling times
(Tighten up, TH-cam!) There's nothing wrong with this episode. Glad we got to see this today.
Very entertaining show. !!!
Keep doing this! This is the incremental work Carl would love! (Also seeing real scientists and identifying with them!)
No advertisement? My man hookin us up with free knowledge.
Uh, did you miss the in video ad at the beginning?
Just love how Neil gave beetlejuice a job, such a nice guy.
Mold also grew in my pickles before. I had that in the fridge for a really long time. I thought it wouldnt go bad but mold grew on it.
Indigenous folks from Jalisco and other parts of Mexico make a delicious drink called Tejuino. It's a fermented drink made of corn, lemon, panela or piloncillo, salt etc. Some add a scoop of lime non-dairy ice cream. It is said that the Tarahumara people would drink Tejuino before their famous 100 mile races through the Sierra Nevada. It's delicious! It is still sold at the swap meet in my hood!
She's awesome. Thank you, Arielle Johnson! Fermentation enjoyabke info.
love Neil, genus, Chuck is the man he is great with all these very smart people and so funny, he needs a movie deal too he's a star
What happened yesterday? There's was no need to delete/block this vid when I was ready to view it lol
Mysteries of the TH-cam-iverse. Sometimes things just don't work. Thanks for coming back to check it out, though, and sorry to make you wait.
they did the ad wrong. xD xD
Great stuff! Thanks for this mornings wakeup program 🌟
13:30 - the people who tried a lot of the early fermentations were no doubt little brothers
FINALLY A NEW VID that isnt old
I have just learned and seen on a youtube video. If you place a cucumber in a vacuum chamber resting in a pickle solution and slowly introduce air back into the system that the juice flows into the cucumber, turning it into a pickle instantaneous. That is so cool I want to try it.
Yay! Someone much younger than I, far more educated than I.
That truly makes me happy.
Hilarious and enlightening all at once! Stay safe !😉🍒🇨🇦
Lemme just say I love how art has made its way into what was just STEM when I was in school, because it definitely applies
It was added so that when there are budget issues, now there is an easy thing to cut.
I don't usually comment, but very intriguing topic to touch on. 👌
I saw the title yesterday and got excited, rotting stuff! Let hope it was worth the wait
Great topic, great show!
When there's no skip button on chucks ads
Hey guys Dr. Rhonda Patrick would be a great guest covering nutrition. Cheers
I‘m a really big fan of the show, but please, please let your guests finish their answers before interrupting.
This is to Chuck, it's cool that you're from Philly. I'm from south Jersey a little north of the Cherry Hill area. I bet you know where that is. Star Talk is a really great show. I can't wait for new shows to come out.
The cutest laughter on that girl! 😍
Philly in da house!
Damn - I love these guys and all that they educate us about!
I was reading his book welcome to the universe and then I got this notification and I am here
The deer in my yard wait until the fallen apples ferment then they enjoy them.
You can wild ferment kombucha by just leaving sweetened tea out in the air, and yeast/acetobactor spores from the air just collect there and grow. Also meads (honey-wine) and rice-wine can be made just with natural spores preserved in the foods.
I am Chuck’s great-grandmother. Mold is just something to eat around.
Neil is the explainer
Chuck the comedian possibly secretly scientist
The universe:the best combination of atoms put together
I luv these videos....
Keep up the great work💙👍
The expiration date on food products can sometimes apply to the container its stored in, as opposed to the product spoiling.
Water doesn't go bad but the plastic bottle its stored in may leach or contaminate the water over time.
One question. We use scoby to make kombucha and we also need kombucha to make scoby. One has to come 1st. Which one came 1st?
Knowledge + comedy is the best...
This was very interesting to me since I currently have a chemistry class
Since being diagnosed with type two diabetes I have learned how devastating refrigeration has been for overall human health. Eating fermented foods has become a vital part of maintaining healthy blood sugar levels
It’s actually “capocollo” that is a pig cut of the neck (collo), hope you guys in America treat this piece nicely. In Italy it is also used to make what we call Coppa (a dialect word for neck or back)
Perhaps it is time for a Star Talk MATRIX edition. Pro tip: we already solved the Matrix VII. THANK YOU
Love kombucha brewed it delicious
Love you guys
Yasss long videos make my life stable
@ 27:37 I and most other people I know love vinegar as a spice in the food we eat. I have apple vinegar. I like to use that in pancakes with baking soda as when the acid is neutralized it leaves a lovely apple taste behind. At that, I've also used it as a preservative, in other foods. Beyond that, I've also used acetic acid in developing black and white prints. At what point does it become toxic to humans?
I wanna know his thoughts on the silver monolith found in Utah?
Hi Niel & chuck,
What about Egyptian fermentation foods, indian fermentation foods
A lot of researches on algae but, theres mushrooms that produce important amino acids with corn. Could help instead of just tofu and quinoa.
Apparently, I've misunderstood "fermentation", I thought it was only about sugar and water taking plants and producing alcohol. I'm going to have to research this now ...
In unable to find ecobioworks or hunger ti sauce book mentioned by the scientist. Please give the link.
Dairy cow wo are fed on silage(shredded corn stored in silos where it ferments) in northern regions in the winter often get hammered.
I was thinking the other day that it'd be nice if StarTalk had a segment on how housewives are chemist in the kitchen, the way they mix various chemical. (read ingredients), into delicious meals.
Neil in full form 🤘🤘🤘🤘🤘
Oh boy, i'm getting ready to learn something really cool... You're 2 funny Chuck...
You guys are the best!
I have a year round garden. It's around 400sqft. I produce enough food from it to cover pretty close to 25% of my food that I eat. And that percentage keeps growing. Each thing I grow vastly out produces what I need at that moment so I use a lot of food preservation techniques. And because it is a newish small garden.. I haven't had enough rotations to get a stable flow of food preservation & food consumption. But I think it will stabilize around 40%-50%. So I don't think you actually need a lot of land to grow enough food for one person. The challenge for me would be I like meat. So that's not something I can "grow" here. I have to buy that. But provided I went on an all veggie diet. I think peak garden is around that 40%-50% of my meals.
Some things just don't produce a lot. Tomatoes & potatoes are very prolific. You get a lot in a medium space. But take beans. You have to grow an insane amount of plants to get enough for a few meals. It's just not efficient.
So... if you absolutely had to. I think you could farm a pretty small space.
For bourbon manufacturers, the yeast rom is so important. Its in most cases under extreme security and temperature control. The yeast is so important to the peculiar flavors and yield, most strains are decades old if not more.
you can usually eat the white grey bread mould
Finally done fermenting.
wow, I started watching this 3 hrs ago, had to rewind like 10 times. Yes I'm a sauerkraut, wine, kimchi, yoghurt & kefir lover.🔥👍 And yes, I ⚡kambucha because how inconsistent it is!
The Doctor is smart
i just made preparation for saur cabbage yesterday
Great guest , love the content as usual.. thanks guys
I have seen Agave mosto being fermented naturally from ambient yeast. The plant was surrounded by orange, flower and other fruit trees. These attract yeast and release it in the air. that lands in the tanks and start fermenting. Also, its so peculiar that the yeast generate alcohol and then die in that same soup.
After seeing the title of this video I was expecting you would talk about the bioreactor processes used to produce, amogst other things, vaccines.
(These bioreactor processes are often misnamed fermentation processes since many of the techniques used are borrowed from this age old process)
Do you think you would be interested to talk about these bioreactor processes etc in your show?
Liked the intro Chuck.
i have a question. is a small bit of bread mold (wheat or rye) potentially harmful if the bread gets toasted?
Thanks y'all it's a great video -informative, funny, and an extra bonus in Arielle being beautiful!
Love the art niel
Hope it’s not too late .
I wish they would have spoken about Kefir’s probiotic use vs kombucha... just ordered a bag to try 🤷🏽♀️
I wish I had neil as a science teacher I would've probably chose to be in a field for science
The only time I’ve ever felt like Neil should have known something! >>> Sugar long since been in yo veggies main!
Was that a ham leg stuff toy on the background? Would want that as a foodie. Haha
The best hot sauce is fermented. Thanks for the video.
Have her back and do a “food to survive the apocalypse” episode
Gabbagool...that’s right Chuck!