Food Tastes Better Once You Understand "Momentum"
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- Опубліковано 25 вер 2021
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DID YOU KNOW??? You can destroy salmonella in chicken at 165°F in ten seconds OR at 150° F in 3 minutes! If you take some time to learn about momentum (which is more of a mechanical term than a thermodynamic one- sue me, nerds), you will rid yourself of woes like dry chicken, armed with the knowledge that time affords us the same killing power as brief moments of increased heat. Cooking is partially about controlling temperatures, but we don't talk enough about the temporal nature of temperature change.
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love the netshaq Drake lore - he's like a secondary character on this channel
it deepens www.thefader.com/2016/05/04/every-time-drake-says-yeah-on-views-video
I came to a cooking channel and Drake got roasted.
@@internetshaquille says post doesn't exist
@@internetshaquille you were this guy??? Yoooooooooo
I miss the "drake the type" jokes
Even the most efficient, well-spoken food youtuber has time for a Drake diss in a 4 minute video on heat transfer and inertia.
What a day to be alive.
Not to mention how accurate the diss was.
When did Adam Ragusea diss drake?
WATTBA
You missed the perfect time to say “what a time to be alive”
I had to pause the video at the moment and pick myself up.
My heart: appreciates the much needed PSA to home cooks
My head: cries in thermodynamics over "momentum" metaphor
Whether you call the energy "velocity" or "heat" doesn't actually matter, does it? It's all gradient descents into the environment at the end of day ;)
We're all just a few entropies away from a good time. ; )
Right? It makes it sound like the temperature of the whole item continues to rise after being removed from the heat source. In actuality, the temperature in the *center* continues to rise as heat continues to be transferred from the hot exterior of the item. There is no momentum
@@DarthVince I still think it's an OK metaphor, and I don't think people would necessarily assume the item continued to get hotter. We all know that if you have the pedal to the metal while driving and then suddenly take your foot off the gas completely, the car doesn't continue to speed up. No, it immediately begins to slow down, but you'll maintain more momentum the faster and the larger your vehicle (I suppose "momentum" wouldn't be the technically precise word here either, it would be inertia, but in both cases it gets the point across).
And, at a microscopic level, isn't the heat transfer largely dependent on how much momentum (inertia) the atoms maintain anyway? The more heat, the faster they move, no? I'm not an expert.
Came here for this discussion. Shaq seems to suggest that the “speed” at which you arrived to the desired temp informs the heat dissipation - like the food has a memory of how it got to that temp. But “thermal mass” might be the better concept to describe. Maybe Kenji could chime in.
Wish I could tag on UA-cam.
I really appreciate the way you introduce your sponsors. Its clear, no beating around the bush and gets to the point.
legit. i often wonder if sponsors pay more when creators incorporate the ads into their content (Adam Ragusea et al). like, they must, right? otherwise why would creators do it? either way, i actually watch Net Shaq ads because they're not slimey.
@@peaduh9713 I think it's just a fun challenge to work in an ad. Also with Adam, it's also a meme in his community, so it's beneficial to continue it
midroll ads are not a fun challenge, and paying more money shouldn't allow you to obfuscate the truth. these responses make my head hurt wtf
@@internetshaquille, lol, don’t sweat it, shaq, i’m sure most of the community is with the OP. i appreciate that you do sponsors in a way that preserves your credibility-even reflects well on the sponsor on some level.
@@internetshaquille oh hey. I'm not saying that ads shouldn't clearly be payed for, I'm just talking about the clever transitions some people use that can be entertaining if done well
Imagine being a chef and not even knowing that momentum equal the mass of an object times it’s velocity…..pfff
Where gravity, of course, remains a constant
@@ZagorTeNayebo Momentum is Independent of gravity. Though a change in acceleration may change momentum as a result of the velocity changing. Regardless momentum is mass*velocity even in a fluctuating gravitational field.
If you want to be that guy you could probably call it hysteresis instead, but then people will find you annoying.
@@krombopulos_michael I'm already feeling a mild rage coming on just reading that
@@krombopulos_michael lol yes! Or use the actual heat transfer words like specific heat capacity. Ope, there I go being that guy… Q=mcT, convection, radiation… shoot, I did it again.
UA-cam videos are better when the creator
understands script writing and tasteful editing (which you do)
Here before this comment blows up and gets pinned
Deffo
...and get straight to the fucking point. Screw those long-winded 10+ minutes vids that have been forced to be that way due to monetization. If the subject matter isn't too complex, just be brief.
One of my favorite "tricks" when cooking is to throw the plates in the oven for a few minutes before I serve. Keeps the food hot, even if people want to take a picture, or there is a bit of a gap between serving and eating
We do that at the resto I work at. If it's a cold dish, a salad, tartare, whatever, I chuck the dish in the fridge or over ice while I prep the things for it. If it's a steak, a piece of char, etc, it goes in the oven a couple minutes. Helps a lot!
When I cook pancakes, I cook them one at a time, so I set my oven on its lowest temp, and I keep my finished pancakes on hot plates in there so you can't tell that it's been sitting for a while. Also a Godsend for keeping bacon from getting cold and gross.
This is a really great tip. Restaurants do this a lot and I've also adopted it in my home cooking.
I like doing this too but some of my guests have complained about the plate shards in their food.
Then someone tries to pick up there plate and drop it to shatter on the floor
One thing though, the temperature of food can't get higher after you take it out of the pan or oven. Perhaps heat is moving around, from the outside to the inside, making the inside hotter and the outside colder, but the piece of food can't get hotter as a whole, that'd break the laws of physics.
it can, however, transfer to the center from the exterior of the food. the hottest part of the food will only get colder, though! you right!
it's still a great explanation for the average person. I came in the comments wanting to mention this, from a physics standpoint, but in reality whether people think its the 'momentum' or know exactly the way temperature changes and why, it doesn't really matter, as long as they understand how they need to cook their meat :)
it's explained in a way that not only physicists can understand, i think :) so no hate for Shaq imo
For the past couple of years, I've been putting my plates in the oven on the lowest setting 10 minutes before I serve certain dishes. They're pretty heavy duty and can absorb a lot of heat, and I noticed my food was getting cold a lot faster than I liked. I got the idea from restaurants that heat their plates before serving hot food. This is the first video that I've seen that acknowledges that the temperature of the plate or bowl matters.
But they do that so everybody on one table get served at the same time and food isn't cold. Not that momentum nonsense...
@@lylemcdermott2566 That literally _is_ "that momentum nonsense". Actually _watch_ the video instead of going cross-eyed while you diddle yourself under the table fantasizing about NetShaq going reverse-sear on your taint before presuming you know what you're talking about. You don't.
@@Armameteus Lol, I swear some people argue for the sake of arguing
@@lylemcdermott2566 Olson is talking about restaurants heating up dishes (without food on them yet), not keeping food warm while they wait to go out. Most restaurants will keep their dishes themselves warm so that the dish doesn't absorb the heat from the food and make it cold.
@@Armameteus 🤣🤣🤣🤣🤣🤣
And my boy Shaquille always has momentum in mind when making these short video gems
I've never thought about momentum in terms of cooking before, but it makes perfect sense. Thank you for introducing this concept. This is one of the most informative cooking videos on UA-cam.
For real, this is some advanced shit. It was only when I started baking regularly, where momentum makes all the difference, that I realized how important it is for all cooking. It's wild how long some things keep heat. Like, a bread made from 300g of flour and baked at 200C will stay hot to the touch for over 30 minutes after leaving the oven.
its not Momentum. It's Energy, Energy Transfer Rate and Temperature. If you know the difference between these three you will understand it.
@@BouXIII actually it kinda is momentum, or more accurately inertia, of the small moving particles inside the object that causes the energy transfer rate to behave in this way. Since "temperature" is just the macroscopic measurement of the average kinetic energy of a set of microscopic particles.
Reverse sear is great for another reason.
That time it spends in the oven can be used to prep/cook the rest of the meal. Allowing for everything to get done around the same time.
A video about stg not already covered by thousands other people + no intro + no unnecessary rambling. I LOVE IT. Thank you.
What does stg mean?
@@xavierpantig1772 something
Never really seen it called momentum but I like the idea I've always heard it called carryover heat
the whole point of the video is that carryover heat depends on mass and external factor.
I appreciate how you break down underlying concepts and methods. It helps me grow as a cook and reminds me of my favorite show as a kid: Good Eats
this guy is posting on a reg upload schedule. I bet life is good rn
whenever you are doing a promo your energy levels drop significantly and sleeping bags under your eyes start to show. i feel that.
Now that's a Drake roast that Fantano would be proud of
There is a certain amount of heat energy in the food. Some of the heat will convect away in the air, but some of the surface heat (the surface of food that is actually close to the heating element is much hotter than the internal temp) dissipates across the heat gradient into the interior of the food.
Dude everything you post is the stuff that was never communicated to me outside of culinary school and real world experience. Great information as usual!
I like your use of the word "momentum" here to help people start understanding the concept of heat transfer rate and its relationship to mass. I recently finished getting a degree in chemical engineering, so I've spent at least two classes doing complicated math about this exact thing. I guess that makes me qualified to say that this is a great video.
I finished reading this entire comment, which I guess makes me qualified to say it was a comment.
J/k it was good
One of my favorite demonstrations of this is where you take a chunk of aluminum and a chunk of wood and let them both sit on a counter somewhere until they reach ambient temp and then you handle them. They are exactly the same temperature but the aluminum will feel colder than the wood because it can absorb the heat from your hand more quickly than the wood.
Chemical engineers unite
Ty for these short and informative videos :) i havent been cooking as much as I want but your vids are nice to watch
Great video, great examples and intuition. But I was really hoping for the real physical explanation to come - carry over cooking happens because some parts of the food are hotter than other parts (generally the outside is hotter than the inside, but in the case of say scrambled eggs, there are patchy pieces of relative hot and cold egg). The hot parts continue to transfer heat to the cold parts even after removing the heat source. Everything else follows from this. Slowly cooking food creates small temperature gradients - everything is already at a similar temperature so there is no more heat transfer off the heat source. Quick cooking results in a very hot exterior and a cooler interior so cooking continues off the heat source.
There is one example that is not as obvious though, and that is the reverse sear. The outside of the meat is still very hot when you reverse sear, but because it is done so quickly, there is just less super hot meat on the outside compared to a traditional sear so there is less carry over cooking,
this is such an important thing for a cook to know and you're the only person I've seen take the time to explain it well.
This is the content I'm subscribed for! Great stuff 🍳
great video. never thought about this aspect of cooking. thanks!
Sir, you have mastered the art of explaining things. I really dig your videos and your peculiar youtube style.
So straight to the point but in the most entertaining and attention-keeping way, bless u thank u
How does stuff get hotter out of a pan? I don't see how the temperature could ever go up - that flies in the face of physics, water doesn't boil more once a kettle turns off. The overall temperature of the food has to decrease as soon as the food is removed from the heat, what is plausible is that the heat distribution becomes more uniform and so some parts of the food get hotter, however the total temperature must decrease. It's physics.
Momentum in cookies I think would be a universally experienced problem lol
I really like your videos, having been a subscriber since I first saw them way back - you have charm, you have cool, you have great information and great delivery. Wish you luck - I love cooking myself and try to be professional - as in doing the dishes while I cook.
Your videos are food for the soul. Thank you 😊
I just had to watch this twice to catch every detail. Great talk
You're the only content creator I watch where I will actually hit "unskip ad" on my SponsorBlock extension and watch the whole thing. Keep up the great work.
I love your writing, and you speak very well. Thank you for that.
This is by far the best cooking, nay, THE BEST UA-cam channel.
In physics and chemistry this is not what momentum or inertia mean, but mass adjusted heat transfer is pretty analogous to how momentum works in classical dynamics
For the record, the temperature will not keep rising when it comes off the heat. But the food can keep COOKING for as long as it REMAINS hot enough to do so. The time it takes for the food to cool to where it’s no longer cooking is the “momentum” that he’s referring to.
In other words, if something cooks at 150 and you heat it to 170, expect it to continue cooking once it’s off the heat, since it needs to cool down 20 degrees.
Wow, that was a great and informative video, thank you.
I really enjoyed the script too! 😅
this is excellent information..thank you
Do you use a teleprompter or some trick ? your speech sounds so well thought and well said. It feels great compared to overly-midspeech-cut videos we see out here.
Um, this reverse sear thing you are talking about is life-changing information for me. So, many thanks for that.
I was cocking my head through the whole video because like... I'm pretty sure the actual advice he's giving is right, but when he explains why... well that's not how thermodynamics works. A lot of what he's talking about is the effect of thermal mass - the more massive the actual food, the slower it will change temperature, hence the massive, slow-cooling brisket. Other parts though, were kind of hand-waved and didn't make sense. The steak doesn't keep cooking because it was getting hot quickly and now it takes time for that heating up process to slow down. It keeps cooking because the outside is much hotter than the inside (because the heat hadn't had time to migrate in to the center of the steak yet), so as it sits, that heat on the surface conducts through the meat, further cooking the steak's center.
I can see where the momentum analogy comes from though. The thermal mass is kind of like inertia - it resists a quick change in temperature the same way a massive object's inertia resists a quick change in speed, but I think he got bungled up in the difference between resisting a change in temperature vs resisting a change in the speed of heating/cooling. All-in-all, I think he's describing three different effect here. Thermal mass making things cool/heat more slowly, temperature gradients evening out as a dish sits, and limiting heat exchange by reducing exposure to environments of a different temperature (by making part of the food's environment, e.g. the plate, more similar to the temp of the food itself).
So yeah. I think all the specific advice was right, but half of the reasons were right, but confusingly described, and the other half were just wrong. That said, does a cook really need to know the physics behind it if thinking about it in the way Shaq describes achieves the desired effect? Maybe not. I'm suspicious though that there are edge cases I'm not thinking of where applying this "momentum" framework would actually achieve poor results. I'm not sure.
Regardless, I love your work Shaq - thanks for sharing it!
Scrolled through the comments to make sure I wasn't the only raised eyebrow. Right there with you: good advice with a faulty explanation. I've seen MUCH worse before, so no shade Shaquille. :)
Don't worry folks we're beating him up on Discord about it
Haha, don't be too harsh on him, it's still a good quality video, and well scripted & edited as always!
Oh wow you read my mind! I was thinking about how cooking surfaces keep getting hotter etc. Thanks Shaq!
1:17 BBQ with Franklin! Dude is a barbecue wiz and glad you're giving him some shine
Awesome video. Thx alot
I really hope there's a high school food and nutrition teacher out there showing these to their class
i think a video about what you think are essential kitchen utensils and which ones to invest and which ones to cheap out would be very helpful and entertaining
Thank you so much. Hope you get way more subscribers!
You’re awesome. Love your videos.
Thank you Shaq, very cool!
I watch all the way to end, including ads because it's worth it for Shaq
The analogy is good, but it's imperfectly conveyed in a few points - for example about the eggs on a flat top getting hotter after being taken off (they don't keep getting hotter, they keep cooking). The analogy technically broken down is "distance~cookedness", so the first derivative is "velocity~heat", and then mass*first derivative=momentum in both cases. I guess you could throw in "friction~ambient temp" if you want, but that may be stretching the analogy beyond its tensile strength
I thought you were going to teach us about physics for some dumb reason
How’d you get here 3 days ago???
the hell did you post a comment 3 days ago on a video 1 minute old
Found my first time traveler in the wild
patreon.com/shaq :)
🧐🧐
Yeah! I love Trade! I've been using it for months to get a broader variety of good coffee and it's been splendid.
damn Shaquille back it again with the fresh lineup!
i've given up on fighting this hairline. it's back to natural for the rest of my days
Your videos are always just so damn good.
1:26 TRUUUUUUUEEEEEEEE
I’m always very anxious about when things will be ready with the momentum.
Fantastic video topic!
Thank you
Helpful and informative
1:24 sick burn! 🔥
Love your videos, have you done a pan sauce episode?
I’m not sure I’ve heard inertia explained so hilariously well before! I’m a new fan! 😂👏👏🙌🙌
Hope im early enough to say. Your videos really inspired me to cook more. Love your content and glad to see more!
ty easyman :)
Giving thanks
This is why I love I.S., he talks about food things that no one else rarely even mentions, let alone teach it in such a simple and understandable way.
I like how the sponsorship message is at the end of the video
I freaking love you dude!!!!
Can you please make a video explaining how to buy quality cookware without getting ripped off?
Thanks!!!!
Nice video, any advice for experimenting with this concept?
Here’s a like and comment for the alg, Shaquille. Thanks for the no-nonsense high quality content and jokes.
I love your videos so much
Internet Shaquille - one of the few UA-camrs I put my pants back on to watch. Out of respect. 👍
Fire vid as always
I come for the tips and stay for the shade!
giving thanks
Very cool focus. I can process this information way better than in many cooking videos. Another example personally cooked and shown would have been nice, but almost perfect video.
PS: Now let's head to the society where there is no need for placements or at least even more subtle ones ;)
Thanks Internet Shaquille. This video was a real... slam dunk
Watching a lot of science videos explaining entropy and understanding the heat capacity of different materials (in science referred to as Specific Heat, water having one of the highest of any material you might be cooking) is so beneficial to a good intuition for the momentum of cooking, and of applying heat in general
Water doesn't have the highest heat capacity.
Ammonia, Helium and Hydrogen have higher heat capacity than water. With Hydrogen having more than three times the heat capacity compared to water.
@@damirock98 I don't cook with ammonia, pure helium, or pure hydrogen, so I edited the comment to be more accurate. Haven't taken an actual physics class in over 10 years, but I was definitely taught that water had the highest specific heat of any known material or compound so I wonder why they told me that. I've been carrying this "fact" around for a long time and I was lied to!
This is the reason why in Italy is so important "Al dente" when you cook pasta or rice (risotto)
I does not work exactly like mechanical momentum, but this analogy is more than good enough for regular people to have a better understanding of cooking.
This dude is lowkey brilliant. He deserves to be famous.
I guess this is why I like sous vide so much right now. As I'm learning other techniques like heat control for my pan I don't have to worry about any heat momentum from my steaks/protein.
There's still momentum going on, it's just easier to control. I actually started learning to work with or around momentum instead of ignoring it ever since I started sooving.
For example I almost always let my proteins chill down in the fridge after sooving them so when I sear them their core isn't affected as much. If I'm making something relatively thin and I want to give it a long and thorough sear I know fridging won't be enough so I reduce the sooving temperature by a bit beforehand.
@@pubcollize how long do you chill them? I usually dry the protein and let sit at room temp for a bit
@@Nanoqtran Eh I just go for whatever works. Most of my sooving is for prep meals, so convenience is more important to me than accurate timing. If I took the protein out of the bath in the evening I will probably chill it overnight and then deal with it either in the morning or whenever I have the time later that day. Ofc thickness and bath temp will greatly vary everything.
One thing I do recommend to keep in mind if you go this route - pour the juices out before you fridge your proteins. Otherwise they might congeal, if relevant, and make it harder to tap-dry the protein before searing. Because I usually use the juices for the sauce I pour them out to a container, they'll congeal but at least separate from the protein. I don't bother tapping the protein before the fridge I just leave it in the bag and close the whole thing in a box just to keep the smell from escaping.
It sounds complicated but I find that actually doing all these steps is easier than not doing them. Basically I decouple taking the protein out of the bath from the rest of the process which, at least for my schedules, makes things way more manageable.
As for room temp I try to avoid that as much as possible, I'm fairly strict on the 5-50 C 2H rule for any food I intend to keep for a few days in the fridge.
@@pubcollize I'll have to try it out to see how it is, I usually only keep the steak out for 15-30 min because I generally cook right after. In the end I'll just keep testing different methods until I find my own best method :D
@@Nanoqtran Yeah that's more or less what I did when I made meals for right now, but most of the time I prep daily rations for a couple of weeks. Different specifications call for different approaches. You'll definitely see the difference if you fridge first, but be wary that the steaks might still be cold after you seared them (so again doesn't matter for prepping but does for a dinner)
A really cool point
Hell. Yes. Science!
Understand momentum and you understand most everyday physics. Gases, temperature, water, ovens, everything can be rephrased as momentum.
My favourite teaser story: the ISS gets piloted using an angular momentum powered rudder. It's 4 millstones rotating at high speeds. As soon as you try to rotate one, the entire space station rotates around the spinning disk instead!
I think that's an example of gyroscopic precession to be more specific about how the momentum is "used"
studying for my heat transfer exam: ✋🏼
watching internet shaquille video about heat transfer: 🤌🏼
Wait I thought everybody cooked their steaks w liquid nitrogen
I demand the stache back. This instant.
One correction, it is *physically* impossible for anything to rise in heat after it has been removed from its heat source. Can it retain a lot of heat? Yes. Can on decrease it heat? Of course. But it will never go up.
So cool to see you with advertisers now
Speaking of coffee, this roaster enjoyed momentum getting the spotlight. I was pulled in by those thumbnail temp curves. Now you know how to capture a coffee roaster's attention...
I was wondering when someone was gonna call out drake’s lack of reinventing in his music. Good job shaq
That sous vide clip made my jaw drop!
YES, someone finally said it!!
You are a genius of food. Thank you for teaching so many so much.
BRAVO !
Good lord this was perfect
So.... I've been binging your old videos and caught up to more recent ones as time progressed your style switched up, i wanted to know if this was on purpose or has your personality just changed? Your old stuff had some incredible sass and comedy, recent videos are more professional/serious. Everything is amazing content but them old videos are gold 🤣