Food has some of the most famous myths in the world. So let's debunk them.
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Ingredients: silly goose myths to bust
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..................
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.
Regarding the chicken colour myth: I think it implies the same cooking method, frying or baking or even boiling, not curing or smoking. Cured and smoked chicken will retain some pinkness, but completely cooked chicken when fried is not pink
It can be a little rosy, the deal is having clear fluids
Chicken near bones will often times keep or leech a red/brown color which to some people look like undercooked chicken.
@@JohnNaru2112 it can happen too, but it also depends on the presence of bones. A boneless skinless chicken breast won't have that. That is still a fair point though
@@JohnNaru2112 That is something I noticed, didn't think about it much
165 is also the instantaneous done temp and will result in fairly well done chicken. You can cook and hold thickest part at 150F for four and a half minutes and have similarly safe to eat chicken.
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
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 mythbusters would be horrified by your methods, respectfully
Not enough explosives?
I know, right?? Not one single diagram, and no Kari to be seen…
Too scientific?
The thing with the bread is: The one in the fridge needs to be more like in a freezer for it to work. But at any rate, a cool environment slows down or even prevents the process of molding. A proper freeze actually can prevent it from being too stale even though you have to properly bring it back to room temp, like a short bake in the oven, to get back the crispyness. I'd say it's less about getting stale than preserving the bread over a longer time. PS: It might be added that ventilation is good, even if it makes you bread dry. Most bread in a regular fridge or even worse, plastic bags, will mold due to the condensation being trapped, creating a beautiful environment for mold to spawn.
I like to store my bread by cutting it then freezing it. I take out however many slices I want, microwave them for 10 seconds per slice, then toast them. They come out beautifully.
Yiuncan toast them straight from the freeze, no need to defrost them first
if you put bread in the fridge, you never put it in a plastic bag. Its going dry sooner, but it will go stale (in the meaning of becoming moldy) much later. (Its a tradeoff, mostly for the regions of the world that have a wetter climate, and leaving your bread on the counter makes it moldy in 2 days.)
@@anashiedler6926 Stale bread is dry bread though, not mouldy bread. They are different things. You protect bread from going mouldy by drying it out and letting it go stale in the case of things like breadcrumbs. Fridges are incredibly dry environments and uncovered bread will very much dry out quickly in a fridge. I think the point is if put it sealed into the fridge it will reduce mould growth due to the temperature without having to expose it to air and letting it go stale as you would need to at room temp. Although if you want to store bread the freezer is the better place.
To be fair, it’s a common cooking technique to put things the fridge or freezer before cooking to allow them to cook slower- so the bread from the fridge would probably be less cooked due to the temperature difference anyway. It doesn’t really prove that it’s less stale
"I'm going to toast this bread" *Proceeds to fry it* As a Brit...toast comes from a toaster. Fried bread comes from a frying pan 😂
Both cooking methods toast the bread.
@@legendarrenywelllll….. technically one involves oil/butter the other one doesn’t. If the pan has oil I would call it frying as well.
@@legendarreny Indeed, but there's a semantic difference!
also what was that amount of butter per slice - how american can this get jeez
@@lucakaharamasch9064wait til you find out why most restaurant food tastes better than home-cooked food
The salt myth wasn’t necessarily tested fairly because I feel that the default test should be salt vs no salt. That being said, salt shouldn’t make the water boil faster, but should increase the boiling point of the water (which would make it boil slower), but cook whatever you are preparing faster
I was looking for this comment. Can confirm. NaCl (salt) will increase the boiling point of water.
The increased temperature is still negligible. You have to put a stupid amount of salt to make the water boil at a higher temperature.
The actual a myth is that you should add salt to the water only after it start's boiling because it saves energy. While it's technically true, you need 50g of salt per 1 liter of water to raise boiling point by 1 degree
I also suspect the pots weren’t all the same mass (same amount of water but more salt as opposed to same amount when combined), so it wasn’t apples to apples
@@daiyadoggo exactly, the sheer volume of salt you'd have to use just to create any truly useful difference in temperature would cause other issues anyways
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.
The main thing with refrigerated bread REALLY helps with mold since that grows in warmer/room temp environments. Had an old loaf in the back of my fridge for like a month with no mold.
Yes!!!👏🏼
For me bread last longer in the fridge compared to me leaving it out on the counter, I honestly don't think that myth is busted imo
That’s the big one for me, too. Bread in Germany might be fresh, but good lord does it mold fast. Like within 2 days if left on the counter, even in winter.
I will forever be posting about how MSG is not bad for you. It's meant to be used in moderation just like SALT. It's naturally occurring in many foods we eat and can naturally be present in the human body. The original study that claimed it was bad for you was disproven AND the original panic surrounding it was rooted in anti-Asian sentiments at the time, so it was extremely racist people saying it was bad. Eat the MSG and don't worry.
Over consumption of takeaway food can give people this belief But that’s more about greed than it is about msg being bad for you or overused Even though some take away definitely do use too much
For how MSG became vilified, you can google "the strange case of dr. ho man kwok".
It’s actually “better” for you lol. Tastes better than salt while also having less Sodium.
_Umami_
And yet, even if I digest the smallest of amounts, I get terrible migraine attacks.
I was always told and had thought that salt SLOWED DOWN the time it takes to boil, which is why i always added salt to the water after its already boiling
The Myth comes from people misunderstanding the caloric capacity of water, the more impure(salt) the higher the temperature of boil it is, and even that by less than 0.1%, so they heard that and got to the idea that = faster boiling.
And this experiment should never be done with gas burners, it's too unreliable for power. At least for electric if you have 3 independent identical induction heaters (or redo it 3 times with enough wait so they cool), you can monitor exactly how much energy is going in the water.
You are correct sir. From what i remember from chemistry classes salt elevates the boiling temperature by around 0.5 degree C in 1L of water. Joshua's observation were different because of different size of pot used.
salt can help water boil in induction hot plates not gas burners or electric burners
Fun fact: salt does slow down the time it takes to boil water BUT the difference in time is sooooo much tiny it can’t be noticed (for example the difference in time to boil is much greater if you boil water at different altitudes)
Depends on the marinade. Pineapple will absolutely tenderize, I feel like Worcestershire sauce does help as well.
I feel like that one wasn't correctly proven myth. He even said the marinated meat was more tender but blamed it on the cut. Which could be possible, of course, but why wouldn't you pick each cut of meat to be damn near identical to strengthen the results? I'm aware that no two cuts of meat are going to be identical, but still.. I feel like that wasn't a proper test or result. Maybe I'm just being picky 🤭
Onions and Asian Pear also tenderize meat in marinades (funny enough Joshua used an asian pear marinade in the chinese takeout video to tenderize the beef and broccoli 🤔)
Yoghurt is also a great tenderizer
@maggiebeltaa5421 he didn't say the marinated meat was more tender, he said the marinated meat was LESS tender (more chewy)
Yup, things like the enzymes in honey, and the acid in citrus and wine help break down the connective tissue that makes meat "tough", though it might take a while.
There are several videos where they tested flipping frequency and movement in the pan. The single flip normally results in the thickest (though not always nicest) crust but has more inconsistent cooking and a larger gray band. Not moving the steak at all tends to result in an inconsistent crust. The best results were flipping every 30 seconds ~ 1 minute and placing the steak onto a different part of the pan with each flip, giving a smaller gray band, nice even crust, and consistent cook. The reason this works is that it keeps each side of the steak from getting too hot, gives a more balanced overall temperature, and the steak is placed on a hotter part of the pan with each flip which helps with the crust. EDIT: I would recommend Chris Young's video "Why Flip Your Steak Every 30 seconds?". He was a chef at the Fat Duck and actually goes into the science of why.
No! Storing bread in the fridge prevents my EVIL CAT (whom I love dearly) from ripping it up and gnawing on it
165 degrees for chicken is just the temp for instantaneous bacteria sanitization. Pasteurization at lower temps for longer times is also possible, but not instantaneous. See: sous vide chicken Pasteurization.
also chicken breast at 165 is probably overcooked
@@michaelmcnally1242and, essentially inedible.
This is 100% correct and not enough people have any clue that this exists.
Yep. It’s time dependent. USDA guidelines say holding your chicken at 160 for ~15 seconds or 155 for ~45 seconds is equivalent in lethality to 165. Lots of overcooked chicken out there
The way I try to explain it to the paranoid people. If I put you in an oven set to 200 degrees, you'd die pretty fast. But if I put you in an oven set to 150 you'd still die. Just not as fast
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
"Officer i swear this is just myoglobin all over my hands." "My mistake, citizen. May I join you for a glass?"
Tested a lot of good ones! Thank you for this :)
Hey, chemist here. Adding salt to water actually increases the boiling point of water due to the colligative property of solutions that states that adding a solute to a solvent decreases its vapor pressure. The boiling point is the temperature at which the vapor pressure of the liquid/solution is equal to the external pressure, causing the liquid to quickly change into the gaseous state. So, TLDR, adding salt to water should theoretically INCREASE the amount of time it takes to boil, since the temperature at which it reaches its boiling point is higher.
Also, the amount of salt one would have to add to a typical pot of pasta water to raise the boiling point even one degree is significantly more (like 30 teaspoons or so) than any person would ever put in their pot.
Very true! But the amount of salt you would need to add to make a noticeable time difference in the kitchen would render the food inedible
I would like to note that boiling water may not be the right temp so does not matter.
what about the salt ions creating polar bonds with the water, thus reducing the polar attraction of water molecules to each other?
Chem student here, adding larger grains of salt to water does make it boil faster as the textured salt grains aid nucleation of the water vapour molecules. It works more similarly to how a catalyst would in many reactions.
I just can't believe he said store bought dry pasta is the same as fresh pasta after I bought his book *and* a pasta maker and started making my own pasta every time I eat pasta that I am so proud I made from scratch haha.
This is the greatest comment in the thread!
There is a definite difference in the taste of fresh vs dry pasta. I was also surprised by his assessment of that myth.
A good dry pasta has nothing less in terms of flavour compared to fresh. They are used in different applications, dry pasta is better for "mantecatura", fresh is better with slow cooked sauces.
Depends on the quality of the dry pasta though. Compare Barilla w/ De Cecco, for example. I think Josh is comparing store bought fresh not homemade. Homemade fresh pasta is pure bliss.
your own pasta will always taste better. (also it's different pastas for different uses, Alex from french guy cooking made a whole series on dry pasta)
Am I the only person who thought this was the "Stay Flexy" guy all grown up?
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.
The myth that drives me nuts is that mixing oil with butter increases the smoke point, which is ridiculous, it’s the milk solids that burn. I see many famous chefs still say this. GREAT VIDEO
The only thing that increases the smoke point of butter is clarifying it lmfao
It kinda "works" but its simply because you dilute the butter so it looks less burnt.
No, you just raise the ‘smoke’ point of the butter slightly. Great for sautéing high moisture content vegetables on med/low heat.
Adding water to very hot oil decreases the smoke point of the oil
@@91jonbob you dont really raise it though, you just boil off the water and separated the solids out of the butter that was actually lowering the smoke point. It’s why plant oils, generally, have higher smoke points.
That Chef Max Mariola impression was just 👌🏻 The Sound of Love ragazzi! ❤️
Josh: *adds frozen fruit to a smoothie, which are full of ice* Also Josh: A smoothie with no ice
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 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
I feel like you could do a whole series about these 😆 loved it!!!
Your other channel about staying flexible is also really nice David! 😁
Smoothie tip: 1) Generally, the frozen fruit to liquid ratio should be about 1/2 and 1/2 for a nice thick smoothie. 2) Fresh fruit is basically liquid. 3) Idk about all protein powders, but whey concentrate thins out (and puffs up, volume-wise) the smoothie, so you can add more frozen fruit if you want the same thickness.
The medium salted pot was situated in between the two other burners, leading to slightly more heat input and less heat escape.
The pot with the medium amount of salt was different from the other two. It had two neighboring heat sources (2/4 sides heated) while the other two only had one neighboring heat source (1/4 sides heated, 3/4 losing heat).
That's my physics guy!
The other issue with the salt thing is almost no stove top is created with all the burners the same BTU's so all thought they were all on high heat they were not all on high heat.
also how bout NO SALT
A) correct argument. B) the effect of nucleation of salt crystals does reduce the boiling temperature a tiny, tiny bit. Yes, it is measurable but only with high end thermometers. In C it is within the 0.0x C range, so between 0.01 and 0.03 C range at full saturation level. Placing a lid on the pot has a much, much greater effect than oversalting the water. The tighter the lid closes the faster the water will boil as the steam is much hotter than the water. There's a lot more physics going on here than chemistry.
Also according to the USDA when cooking to a temp and maintaining chicken at that temp for a certain period of time you can cook chicken at temps as low as 135 (for 65-95 min). Typically this is done using the sous vide method for home cooks. Other temps are 140 for 35 min and 145 for 15 min.
I love that you included vegemite on that list for msg and as an aussie thanky ou Joshua
@Official_JoshWeissman_ could you not I'm stupid to fall for a scam
Putting bread in the fridge keeps it from getting moldy, from which no toasting can bring it back. If you're buying a $7 loaf and aren't housing it one go, fridge is fine.
Who TF is buying a SEVEN DOLLAR LOAF OF BREAD?????
@@GrizzAxxemann People who can afford it and prefer the real taste and texture over the sugary sponge cake most people call bread. There are people out there taking private jets just to avoid driving their luxury cars for an hour and you think paying twice as much for high-quality bread is unreasonable?
@@321findus Why even pay for bread? Home made bread tastes way better than anyt $7 loaf of bread.
@@GrizzAxxemann honestly that's how much bakery bread in Australia can cost now. $3 pre covid for the good stuff that's now advertised at $6-$7. Whenever I buy a loaf, it goes in the fridge to avoid mould.
@@dingobonza Bake your own. Much cheaper, much better.
Putting bread actually makes it go stale quicker, due to the retrogradation process (the starches letting go of the water it binds to) going faster around 0-4 degrees C. Sure, if you reheat it anything will come back alive lol. Put bread in the freezer if you wanna store it long time, never the fridge. Take that as advice from a bread baker.
this has real implications for people who were cremated...
Indeed! It might stop the bread going *moldy* as quickly, but it won't stop it going stale, and typically it's actually getting stale quicker. Going stale and going moldy are two different mechanisms, with the former being cause by the crystallisation of starch molecules, which actually happens faster at lower temperatures :D
Then why was the fridge bread spongier than the room temp bread?
I’ve tried putting bread in the freezer, to make it last longer, but how come when it thaws out the bottom part is always harder than the rest of the loaf? Genuinely asking so I don’t make the same mistake twice.
It's not about staleness it's about slowing mold growth, which the refrigerator does.
The quote from chef Max Mariola "the sound of love" was top G. Bravo!
The MSG myth has always driven me bonkers. And it's myo-globe-in, not myo-globb-in
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.
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.
I never once in my life washed chicken before cooking it. I believe in UK there's even a label on the packaging when you buy chicken telling you not to wash it.
Why though? So that you won't wash the mind control drugs away?
It's mainly an Afro-cultural thing. In Australia the food and safety regulations are firmly on the side of never washing chicken because it spreads bacteria and increases chances of cross contamination and salmonella. Never washed meat once in my life. Blood isn't an issue whatsoever, just extra juice for the meat tbh.
I find it’s easier to get a crisp skin when slow smoking a chicken if you wash it. Seems like the slime you rinse off keeps the skin from drying properly and you get weird skin. Other than that, even at slightly higher temp like 300+ it’ll make no difference.
@@dingobonza Not just Africans. Most of Australia neighbors to the north (i.e. Asians) are also wash their chicken. Forget cross contamination, the chicken in the countries to the north of Australia already full of it, washing the chicken is everybody's first priority.
@@gorilladisco9108 my partner is Chinese and she only washes pork, even then it's washed in alcohol, never water. I know chicken is sometimes soaked in alcohol too in Asian cuisine. It's very different to using water. I also have Japanese family. Not Jap Aus but Japanese Japanese. No washing meats in their household too. My experience in Indonesia with farm to plate hasn't included washing chicken to the extent that's done in Afro cultures. Ie multiple occasions I've watched an Indo at a local restaurant kill a chicken, pluck, cook and serve to me. Interested in which Asian countries you're referring to.
One thing to add about how many times you flip a steak: Flipping frequently will actually help prevent overcooking the inside if you're trying to get a thorough sear without letting the meat inside cook too much. That way you're limiting how long the steak is being heated from one side at a time. The thicker the steak the more this rule applies. This is especially true if you cook sous vide before searing. You already have the desired doneness (or maybe a little less to let the searing process compensate), so if you leave the steak searing on one side for too long you're risking the heat permeating the meat from one direction for too long on and cooking it further. Flipping it frequently allows each side a chance to cool down a little before you flip back again.
i've always used the shiny side of the foil when cooking because it said on the box it was nonstick, and when you arent adding oils it does seem to come off easier. especially for things like grilling pouches.
Both sides are equally non-stick. My husband keeps experimenting with it, and he can't find any discernible difference between the two sides.
@@laurao3274We appreciate your husband's diligent research 🙌
The shinny and dull sides are just a product of the manufacture process due to thickness when it runs through the rollers. It's put through in 2 layers to prevent breaking. The dull side is where it was in contact with the other layer when being pressed. 👌
@@-Mr.Fusion- Apparently i was wrong, Its the dull side that is non stick, and only on speficic nonstick variants. So they claim.
The different sides have a different usecase: If you want to keep something warm, you wrap it with the shining side inside as it reflects heat and keeps it inside better. If you want to keep something cool, you wrap it with the shining side outside to keep the heat outside. At least that's what German manufacturers claim.
11:58 A really good method that is a nice compromise for this is flipping/handling the meat every 30 seconds. From my experience and others, this not only helps develop a good crust, but also assists in limiting the gray band / cooking the meat more evenly.
100%
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
The chicken colour thing also depends on if you're cooking with the bone in. If you cook a drumstick or thigh with the bone in, the meat beside the bone will be pink. You can always tell because cooked flesh, whether that's Chicken beef pork or long pork, is always opaque while uncooked is translucent.
I've found that cooking pasta in a small pot makes it more of a nuisance to avoid clumping. There's not as much room for the strands to separate out at first, so they get kind of glued together, and you need to really get in there and work at separating them. The large pot makes it easier to fan everything out so it all just works.
Smaller pot makes better pasta water for sauces though, so there’s that. (Italian on my dad’s side.)
Dont use the cheapest pasta I guess? I cook spaghetti in a saute pan that is maybe 1 cm wider than the spaghetti, 4 cm in height and I have never had a problem with clumping.
@@TaanStari ... that's a pretty big pan. When I use the small pot - which is about the diameter of the large burners on the stove - that's like half to maybe two-thirds the length of a spaghetti or fettucine noodle. What you're describing there sounds like about the diameter of the big pot, just shallower. Lots of room in that.
You could potentially be adding too much starch to the pasta water by overloading pasta. This could make some pastas unmanageable. If you need the pasta sauce as a heavier thickener then that would be a good idea. I used 3 lbs of pasta in a 5 quart pot and that did end up gloopy.
As a griller of over 50yrs I say that you flip the steak as often as needed. I wait until the juices start to appear on top of the steak, flip it and repeat until the juices are mostly clear and not fatty looking. It always gives me a great crust and nice even pink throughout the steak, no gray bands around the edges.
Guga has done some examples on his channel. Flip as many times as needed to get a nice brown crust without burning. Guga even rotates his grill grates so he is constantly switches to a cooler side to prevent grill marks.
@@TheBoogerJames PREVENT grill marks?! Why the hell would you want to prevent them instead of mastering how to make perfect diamonds? They don't hurt anything and look great.
@@Just_A_Dude Grill marks are just burn marks. Guga prefers an even crust with no burning.
Lan Lam did a video for ATK that explains why flipping your steak every couple minutes actually makes for a better cook. The short answer is - having heat on both sides makes for more even cooking.
15:25 I always use a pot for my pasta where many people would say it’s too small. Guess what, the pasta cooks perfectly fine, you just have to push it into the pot as it gets softer and maybe stir it more often to prevent sticking.
Josh Weissman in a video literally 3 months ago: "Using soap on your cast iron strips it of its seasoning and will make it rust" Josh Weissman in this video: "Clean ya pan you nasty! Myth busted!"
Would be interesting to redo marinade test including bromelain (pineapple or papaya) in the marinade. Haven't seen it in a while but used to love getting John Soules marinated steak for the grill.
That can straight up ruin a cut of meat if left too long. Definitely has an effect.
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.
I'm gonna say myth on if you add oil on pasta afterwards, the sauce won't stick. At the place I worked, we would add oil to pasta to keep them from sticking, you just dump the pasta in boiling water to reheat and drop it into a pan and add your sauce totally fine. A good way of maybe making a bunch of pasta at home and putting it in the fridge for the next few days without it clumping together. Also, some of you might say putting the oil pasta in water will get rid of all the oil. Trust me, there's a lot of oil on the pasta more than you would add in the water to keep it from sticking in the first place.
This was a great episode. Learnt a few things even.
Great video man! Thanks! One thing however, there is at least one category of marinade that absolutely does make meat more tender. That's any marinade containing bromelain either just as an additive like in Lawry's tenderizing steak marinade powder, or through the use of pineapple in the marinade.
Whenever I can I avoid those large strawberries. They are typically tough and tasteless, especially when they are white in the inside or close to the stam. The best strawberries I ever had were tiny and has weird shapes, picked straight from the plant and they were still a bit warm due to the direct sun exposure.
To each their own I guess, however I am more of a texture eater, and love when Strawberries are slightly crunchy
It looked genetically modified
I have found that trying to judge taste by size to be entirely uncorrelated. I have had massive white and red strawberries from Fukushima that were the most delicious things I've ever eaten, and I've had tiny strawberries with an almost radioactively vivid red that tasted like water... so yeah, size doesn't mean aynthing.
@@SherrifOfNottingham Japanese strawberries are delicious! 😋
I can confirm, the giant ones are garbage, almost no flavour and mostly water; not juice, no wonder it made a weak watery smoothie.
josh the way you test things kill me sometimes 😩 U don’t always include an independent variable
13:02 THIS IS CHEMICALLY IMPOSSIBLE There’s this thing Called freezing point depression and boiling point elevation that exists when you add a salt to water Essentially based on the number of moles of salt in the water relative to its volume the temperature at which said water will freeze/boil changes In this case If you add NaCl (table salt) to water it WILL LITERALLY MAKE IT TAKE LONGER However this is not a reason to not salt pasta water as it will make the pasta cook quicker Why? Well…. Allow me to indulge myself Because of equilibrium and how that stuff works When a liquid is boiling, it tends to stop accepting more heat energy Because well, that heat is what is kicking those other molecules out to become vapor This matters because when you heat up water to its normal boiling point, you can’t really heat it up past that. However if it has a higher boiling point then the water is literally hotter than it would be w/out the salt. This matters because it makes pasta cook faster Yes I am a nerd Shut up This myth is complete nonsense
So, boil, then salt, then pasta
@@QuikVidGuy yes
There is a very simple reason for the shiny and dull side of aluminium foil. To get it to a thin sheet they roll it between two steel drums. These are smooth as butter. To go the final step they pass two sheets together, to get them even thinner. The shiny side is the side of the roll, the dull, that of the other foil.
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
The reasoning behind the matte vs shiny is how the metal is drawn out. They run 2 sheets between the rollers, so matte side is where the sheets are togethed, shiny side is running against the rollers.
I have seen so many of these vids where people salt the pasta water before adding the pasta(THIS IS THE WAY). I believe a long time ago, when old Italians salted their pasta water it was because they left the water in a pot with the lid on while they made the ragu. when they got round to using it it was still but at temp. adding salt to that water causes an instant and violent boil that separates the pasta and stirs it for you. Give it a try! not unlike microwaving water and adding a fork for an explosion.
The pink chicken one is a cop out. While ultimately it's true -- don't trust anything except a thermometer -- the myth is that normal, store bought, UNCURED chicken is still raw if it's still pink. And I'm pretty sure it's true.
Yeah, he threw me for a loop when he started talking about cured meat. I've never even considered that the idea had anything to do with cured chicken. And even if he proves pink is ok, I just can't eat pink (uncured) chicken.
If you take chicken and sous vide it below 140F but above 131F for 2-3 hours, it will still be pink but be fully pasteurized. The pinkness has to do with denaturing of the heme or the production of nitric oxide to react with the myoglobin and "affix" it. Above 140F and without something to affix the heme, and it will turn white. Below that (but still above the 130F pasteurization temp) and it will not turn white even if there's no bacteria left. Above that temp, with cured meat, and you will have pink/red coloring until it oxidizes away.
Temperature is still the final arbiter, but if you're trying to teach a home cook who's not into food science (or science in general) like my mom, your main goal is to give them a reliable rule of thumb not to make an appointment with their toilet for an extended session, and if they have to overcook the chicken to do it, then let them learn to love chicken thighs that you couldn't overcook if you tried. Heck, I cook with chicken thighs in my own kitchen mainly because my stove is a landlord special that doesn't heat evenly or consistently. They just cook up better at home, and those things are "overcooked" without a shred of pink in them...unless they're salt-cured.
I don’t trust the steak blood thing either
@@CrazyZoid It's not blood. You don't have to "trust", it's a fact you can verify.
Personally, when I make smoothies, I use frozen fruits instead of ice for the reason of diluting the flavor
That is exactly what he said in the video, thanks ChatGPT
@@idlebeast1575 🤣 Burn lol. 👍 Me I use freeze dried berries as I don't buy fresh often enough and I've got too much crap in my Freezer already for frozen. Unless I'm making an Orange Julius or something then yeah gotta go fresh.
Ditto.
@@idlebeast1575I thought he was talking about the texture (too lazy to go back and watch again).
I don't think either of the drinks he made were smoothies. To me, a smoothie has to have something creamy, like milk or yogurt. What he made was an agua fresca and a sorbet that skipped a step.
What do you mean you not a scientist?!.... You're a chef... so you're a chemist. 😅
Instead of ruining my walls with starchy stains I just taste the pasta to see if it is done to my liking
I just ruin my friends' walls when they invite me over to cook
Uncle Roger ‘bout to come for your soul 💀
Dude it's just the thumbnail lol
The most essential science experiments. Entertaining as always 😊
The only food-myth that is impossible to bust: Uncle Roger fakes his MSG addiction
"seasoning" on a cast iron is severely mis-understood even for chefs. there is 2 parts to seasoning, and why the initial is so important. to properly remove seasoning from a pan you have to wash it to remove the surface, then heat it up to like 400 F and then before it cools down too much, wipe it down. there is the surface crust that provides the anti-stick which is built up over time and use. the "deep" or "internal" seasoning is mostly done in the initial seasoning treatment where the surface cast iron will absorb very small amounts into the iron and carbon.
I am Italian and the way you pronounced "spaghetti" was so accurate I freaked out
The point about using a large pot with water to cook pasta is about the concentration of starch. Pasta that is boiled in less water will have a larger concentration of starch around it, making the pasta gupy and kinda glued when taken out of the water. If you aim for the perfect ratio of water to pasta, try about 1L of water per 100g of pasta and you'll see a major difference. If you don't have a large pot you can cook in a smaller one, but you'll have to rinse the pasta after you take it out in order to take away the excess starch that can ruin a sauce you'l be throwing the pasta in.
I actually remember a popular Italian chef on here talking about why a big pot matters. In short, it allows the pasta space to move and cook better. Your point is a valid one too, but depending on the dish you might want a smaller pot to get starchy water for a nice sauce. ;)
@@Deja117 i'm kind of a pasta mover. I always stir the pasta even if it's a big pot, I realized sometimes dry pasta glues together even in big pots unless you stir them around every once in a while. But that could be a brand especifically, in Brazil it's kinda rough to find good dry pasta lol
Is it true what he said about homemade pasta having less starch than dried pasta? Does that mean I should be cooking my homemade pasta in less water than what I use for dried pasta, so that I get the same concentration of starch?
@@MatthewSchellenberg dry pasta tends to have a larger amount of starch, that is true. But I think it's not that big of a difference, I would use a similar amount of water to cook homemade pasta. I think it actually depends, even, on what you aim to do with the pasta after it's cooked. Let's say you want to make a carbonara to perfection with a creamy sauce. If you have too much water in the pot it may have less starch then you would need for that consistency, making the carbonara emulsion runny and watery. So I guess it depends on what you want to do with the pasta water afterwards.
besides when you cook it in a smaller pot the pasta does get cooked unevenly!
I had a friend that always added oil to her pasta water so the pasta wouldn't stick to the pot. She was fanatic about that (she had many issues). Sauce had a much harder time sticking to the pasta, so I think she added more, and it gave a bad texture to the pasta and coated my mouth with oil. She wouldn't hear of cooking it without the oil.
The experiment with boiling salt water was unconvincing. Too many variables -- sizes of the burner flames, volumes of water in each pot, the sizes of the pots, etc. It would have been nice to compare boiling unsalted water as well.
Would like to see more bread storage myths. I spent much money on different bags, boxes and bins to find something to keep my bread last as long as possible.
Or how to make a homemade glazed doughnut last longer than half a day.
Papa with a thumbnail that make Uncle Roger cry
Had to change it from MSG to Salt already
He changed it
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Uncle Rodger talking about moderation with MSG is priceless when he adds a terrifying amount during all his cooking videos
Not only is he overhandling that steak, he's Squirrely Dandling it too!
Making a salt solution changes the freezing point/boiling point of water. So when you add salt, you are RAISING the temperature at which water boils and LOWERING the temperature at which it freezes. So salted boiling water is HOTTER than unsalted boiling water, and therefor, cooks things faster. And adds flavor. So yes, you busted the myth of salt making water boil faster. That has always been a misunderstanding. Salt makes water boil at a higher temperature so it takes more time and energy to get there.
Ah, so it ties into ice cream making, too!
However, wouldn't it require more heat and more time to reach that new higher boiling temperature?
This is true but ignoring the AMOUNTS. You cannot add enough salt to affect the temperature an appreciable amount without ruining the food, so it is pointless. Adding salt has no REAL effect in cooking scenarios.
In theory yes, however you would need over 100 grams of salt to raise the boiling point of 1 kilogram of water by 1 degree, and that's not even a noticeable temperature difference.
@@chillibomb Yes, hence time and energy
The shiny side of the foil is simply the side that was against the roller when it was made. Other than that, there is no difference, as you just proved.
Shinys a lillll better I've proved it to my self before
It may be not by design but the properties of each side differ. And what exactly he tested in your opinion?
it reflects more radiant heat but it's negligible with basically every recipe.
Uncle Roger on MSG! I wasn't expecting that!!! I just spewed my drink all over the dogs on our bed!!!
Paused @ 4:04, I was actually told that the mat side of foil has "non-stick" qualities.
Whether or not a person washes chicken says a lot about their cultural background and where and from who they learned to cook. In hot, humid climates chicken meat will get a kinda slimy/filmy surface unless washed, whereas in a cooler, dryer climate it won't. You'll have black people in the North or Midwest still wash their chicken like their Great-Grandma from Louisiana taught their grandma and mom even though there is no need to in cool, dry Michigan.
Having said that, chicken is a devil when it comes to storage from supplier, point of sale, to kitchen. Sourness can be reasonably expected at some level. So a quick wash after a salt rub removes any potential bacteria and its surface, souring taste, residue. Resulting in a better potential product. Winner, winner chicken dinner.
@@stevefranklin9176 salt rub? Nope, not here. I don't bother washing supermarket chicken... It gets cooked properly. I do wash home grown chicken, because I process those in the back yard, and getting feathers and other goo off is essential.
@@stevefranklin9176 A quick wash just sprays bacteria around your kitchen. There's no "souring taste" left by the surface bacteria after it's cooked, unless you improperly stored the chicken and allowed it to ferment.
@@stevefranklin9176 do not listen to anything this guy said. Absolute nonsense.
They're still wrong
12:52 The pots are not the same size.
With the bread in fridge one, you missed a great opportunity to also compare mold growth (for things more prone, like bagels) and what the freezer does! I'm no chef, but I've found that bread is very diverse; different types store well (and recover well) differently between the pantry, fridge, and freezer.
Since I started following someone's advice on just heating the water with the dry pasta already in it and a thermometer (so I know when the timer starts) it has cut my cooking time in half.
I see 55 seconds ago, i click. Content is always so reliable Joshua!!! Balance of comedy and actual real life facts is really hard to do and you do it really well! :)
Are those copper pans actually just for show 😂😂😂
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
13:45, you do need oil AFTER taking the pasta out if you want to prevent it from sticking. alternatively you have to sauce immediately
if anything you add butter. but rinsing it off with some water is fine too.
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.
The issue with washing your cast iron with soap is that most people do *not* re-season their pans often enough or properly; resulting in a build up (over time) that makes your seasoning leave a soapy taste on the food (soap is harder to get out of a cast iron pan completely compared to other pans so if you aren't super thorough you are going to leave soap residue every time you wash it).
Sorry, but this claim is 100% BS. The seasoning of cast iron is made by polymerizing then carbonizing the oil molecules to form a type of plastic covering. Soap doesn't appreciably interact with that coating as each of the nonpolar bonds it would normally help bind to are already occupied by the other oil molecules in the polymer. It is no harder to get soap out of a cast iron pan than it is to get out of a nonstick pan, just rinse!
@@Tawnos_ The issue that causes a soapy taste is the texture of the skillet itself, not the seasoning (given proper seasoning); it is porous and pitted. What does this mean? It means it traps moisture, and the only way to remove it completely is with heat; this includes soapy water that can seep in. Why is it an issue? Most people have improperly seasoned cast iron from not properly seasoning in general or not doing it often enough. A proper seasoning usually coats your cast iron to the point where that moisture can't get down to the porous cast iron itself; so when it's improperly seasoned and the porous nature of cast iron is directly introduced with moisture from soapy water, what do you think can happen? Also, that pitted nature of cast iron also causes it to be harder to get every single bit of soapy water off, even when properly seasoned.
When people wash with soap, they are also more inclined to scrub harder which is really what will start to damage the seasoning.
The easiest one to overrule was the experiment of the effect of different amounts of salt in the water and boiling: The more the salt, the more the boiling point of the solution, hence the longer you have to wait. The result we have seen was biased most probably due to different experimental conditions, e.g. not similar heat being transferred to the pots.
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 MSG thing is wild to me because I have people in my life (mostly baby boomers) who say that MSG gives them migraines and causes them to get dizzy and shit. But I feel like they were totally affected by the "Chinese Food Syndrome" craze. Especially because I *know* they have eaten food with MSG in it and they love it. Plus, there are studies that say it helps the elderly reduce their salt intake while still making food interesting and flavorful for them.
I use MSG when I regularly cook Chinese food at home and I am fine. I believe it to be a safe ingredient. However, if I get a takeaway from a Chinese restaurant, I often, but not always, get bad headaches. I think like others, I am sensitive to MSG, and some restaurants put more in than needed. It only takes one cook to be a bit heavy handed with MSG to push it beyond what some people can tolerate. Don’t be dismissive of people who say it makes them ill, it could just be the proportion of it in the food that they are eating.
@@rikmoran3963I second this, I love cooking with MSG but when used in excess I do get really bad headaches as well.
Yes, exactly. While I will shy away from food that I know has MSG added, it's really just because I have no idea how much it has. Sometimes I'll eat something (most recently it was a bag of chili seasoned tortilla chips) only to feel the symptoms a little while later. If I can access the ingredient list, I can reliably predict that it contains MSG. If this happens with Chinese take away, my only option is to cease ordering from them.
I am Gen X and I get migraines with MSG. It took a while to figure it out especially since MSG is in EVERYTHING 😅 The last time I got an MSG migraine was when we ate at an American diner. 😂 It’s not just MSG, DSG does it too. When I was a kid, I had no problem with MSG. It didn’t start until after I turned 40. My kids and hubby enjoy unlimited foods with MSG. My son even cooks with it. He just takes mine out before adding FLAVORFUL WHITE POWDA 😊
My dad was allergic to MSG. It gave him the shits. If he made the same asian recipe without MSG he could eat it and not get the shits. I even tested it by putting MSG in 3 other dishes. He did get the shits even without knowing it was in the food item. But I have no problem eating MSG in a dish. MSG can cause Headaches in people with High Blood pressure. It is a form of sodium.
What I always tell people about MSG is that it’s like salt - the studies that originally showed it was unhealthy were feeding the rats the equivalent of an _unholy_ amount of MSG in their food, and _of course_ they found negative effects. As you would find if you fed them that amount of salt on a daily basis, as well. And yet we all eat salt every day. MSG is just like salt - if you eat a _TON_ of it, _of course_ it’s gonna be unhealthy. But a regular amount added to season your food is totally fine.
I believe that the whole point about this is that prepared foods like TV-dinners do tend to contain a ton of it because you can add up to three times as much MSG to get to the same amount of natrium and thus still pass health inspection rules.
I would say the biggest health issue regarding MSG is that it's a natural appetite booster (it makes you eat more of whatever it's in) and it's found in high amounts in junk/fast foods and hyperpalatable/heavily processed foods which are extremely unhealthy *without* MSG. Add MSG to make you eat more and it's just a *really bad time* all around.
@@WhoStoleMyAlias even without, tv dinners are just an absolute salt bomb
@@kyokoyumi @WhoStoleMyAlias Yeah, that’s all fair, and makes sense! I think that’s avoiding the point of his mention of it in this video, though. As a chef who teaches people how to cook at home, I think he’s just saying it’s not a _bad_ ingredient that you should avoid in your cooking, whatsoever. Sugar and salt are both unhealthy in high quantities as well, but nobody avoids putting them in their recipes, as it’s assumed people can monitor their own diets, and decide what’s healthy for them to eat, or not. Since we’re cooking at home, we can decide _not_ to dump an insane amount of it in (and instead use a balance of MSG and regular sea/table salt to reach the same effect seasoning-wise). And sure we could use it to make steak taste even better, and then want to eat a Lot of it because of its appetite-boosting effects - but you could also do what I did last night, and use a sprinkle of it on some sautéed asparagus, to make it taste Amaaazing, as well! 😁
Then why not call it "salt"? Because it ISN'T.
I will say, i never heard anything about the fridge keeping it from going stale. If anything, the texture go "stale" over night and it maintains a firmness. However, what I have found, is that putting out bread in the fridge it keeps significantly longer. I have had bread in the fridge that is a month old and never have any mold on it. However, leaving it on the counter it will grow after a few weeks.
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.