How is Ceviche "Cooked?"
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- Опубліковано 7 чер 2024
- What does it mean to have cooked something? Most people are probably thinking cooking involves a heat source to break down proteins. But what about ceviche? No heat source is used to “cook” ceviche but it still undergoes a process where proteins are denatured. We’re taking a closer look at proteins why they denature.
Hungry Planet - • How Rice is Preserving...
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Credits:
Executive Producer:
Matthew Radcliff
Producers:
Elaine Seward
Andrew Sobey
Darren Weaver
Writer:
Alex Dainis, PhD
Host:
Alex Dainis
Scientific consultants:
Joe Regenstein, PhD
Leila Duman, PhD
Brianne Raccor, PhD
Sources:
www.seriouseats.com/the-food-...
www.khanacademy.org/science/b....
www.ncbi.nlm.nih.gov/books/NB....
chem.libretexts.org/Courses/U....
www.ifst.org/lovefoodlovescie...)
pubmed.ncbi.nlm.nih.gov/24235...
www.eufic.org/en/food-safety/...
theory.labster.com/denaturati...
www.ncbi.nlm.nih.gov/pmc/arti...
pubag.nal.usda.gov/catalog/77...
theory.labster.com/denaturati...
pubmed.ncbi.nlm.nih.gov/22443...
munglobal.com.au/resources/kn...
www.sciencedirect.com/science...
www.sciencedirect.com/science...
00:00 What does "cooked" mean?
00:48 Fun with amino acids
01:19 Tryptophan is apparently a turkey...
01:58 Protein structures
04:27 Breaking down amino acid bonds
05:46 What happens in ceviche?
06:50 But is it safe? - Наука та технологія
Serious debate time: which amino acid is the best amino acid, and why is it absolutely not glycine?
Tryptophan... for reasons.
@@akshatjain2775 turkey reasons?
I personally would say glutamate because I love msg on everything
Lysine obviously
Glutamine
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The consistently high-quality editing of these videos is impressive. I understand that some instructors incorporate videos into their teaching, and this approach would definitely inspire me to engage more deeply with the subject of chemistry. It's worth noting that food is one of the most universally shared aspects of our lives.
I have studied biochemistry, but never in relation to cooking. This is incredible fascinating and I am learning all kinds of new tidbits, keep up the good work, it is very interesting! :)
Cured egg yolks are great. They have an umami, slightly salty taste and can be grated and used similarly to parmesan cheese.
A video on protein folding and what's going on with alphafold would be cool. Will it change everything?
Too much lime juice? Sounds like you need to make some emergency margaritas.
Loving the concept of emergency margaritas.
I've been a fan of Alex since her bite-sci-zed days and neo-noir explanation of dominant and recessive alleles. Great stuff as always!
Do you have a link to the neo noir video?
As someone who’s learning how to make ceviche and is also science minded, this video came at the perfect time👌
That was very interesting, but "yuck anobody else's yum" was so brilliant, that's all I'll remember.
Jikes, so only sushi grade fish is recommended? That's rough, in Mexico we also make a lot of ceviche and with almost any kind of fish 😅 🐠🐟
Sushi is also traditionally made with any kind of fish. After all, flash freezing was only invented in 1924. You make sure that it's fresh enough to avoid excessive bacterial growth, and just live with the parasites. Not that long ago, people just lived with a lot more parasites, which had all kinds of effects, and traditional medical texts were full of ways to get rid of some of them. Effectiveness of those cures wasn't really guaranteed though.
this was good but honestly I feel like you could have gone deeper into the chemistry on this one. Like explain the mechcanism behind a specific reaction that might be happening here
Salted Egg yolks are quite nice in moon cakes! I get how it can skeeve people out! I've yet to try ceviche, but am game to try it... TONS of cilantro for me please!
Tangential fact, but if memory serves, you can uncook an egg with vitamin C. One of Herve Thiss experiments I believe. (One of the fathers of molecular gastronomy.)
Makes me wonder if you could uncook other things, but Id imagine it almost always gets far too complicated.
Now this would be a fun short video
@@ACSReactions I hate UA-cam shorts.
A short regular horizontal video would be interesting.
Im from Peru and I like how you explain why the Ceviche is cooked. Most of people said “ceviche is not cooked” and you take your time to demonstrate with chemical reactions why ceviche is cooked! Love it
CEVICHE DE RES
Except for the fact that it isn't cooked, and she proved it in this video. Calling it cooked is an extreme, and dangerous statement when it comes to microbe infection risk. Shitloads of tourists end up with food poisoning due to ceviche.
A good opportunity to have a cilantro sensitivity tangent on a future video.
Very interesting episode. Thank you.
Clear explanation. Excellent.
This girl reminds me of Kaylee from Firefly 😮
Really informative
What happens to home water pipes that causes them to become a problem over time?
rust?
Anything will become a problem over time. Regular wear and tear, the house vibrating, heavy salty winds. A long list of things that can aggravate anything.
Best damn cooking show ever!❤❤❤
Not all proteins are digested equally. For example, cooking makes egg proteins up to 180% more digestible.
Cooking also denatures plant lectins, commonly found in beans and grains, that would otherwise cause severe food poisoning. Eating just four raw red kidney beans can cause illness
I can't find the Hungry Planet show anywhere. I've searched UA-cam, Google, PBS website. 🤷♂
Got you--ua-cam.com/video/bDifJdzFQUQ/v-deo.html
I have a crush on all of your videos. Love the intersection of science and cooking. Woah you had overcame the visual clutch and tasted the experiments.
Very nice. Proteins are interesting
What about sugar and egg?
Alex slays
My favorite way to get "cooked" is with a Mai Tai or a Margarita. After that, who cares what was done with the fish .... :-)
Didn't even mention the Maillard reaction.... :(
"we're exchanging long protein strands" 👽👽
I’ve never heard of this
Mmmm, ceviche 😋
Sushi grade fish? Is that a thing? In Peru we look for the fresher fish possible. The best ceviche cook in Peru says that for him to use a fish it must have "sleep" in the sea during the night
This is how to make egg in alcohol more palatable: Add milk, cream, sugar, and maybe some nutmeg. Eggnog, anyone?
As for salt cured egg, I wonder if this is how salted duck eggs are made -- no heat applied?? Then by extension, century eggs are also "cooked" without heat? Whoa, I had no idea!
You don't like eggs? YOU DON'T LIKE EGGS? I want a divorce!
“Don’t put that in,” she asked 😂
A vodka poached egg sounds ...unique
You forgot to mention that cooking meats helps human digestion because we are omnivores, not carnivores. That is why fire was so essential for early humans.
I'll stick with heat. I can't eat acid because of severe reflux and i shouldn't eat salt because of high blood pressure, as for alcohol, i try to avoid it because of the possible interactions with my meds.
Who doesn't like eggs lol.
I know, I know. And like every two years I go on a quest to make myself like them because it would make breakfasts so much easier and I just… can’t yet.
@@AlexDainisPhD great video! I think we are the only 2 people that don't like eggs. Brunch is a challenge
I had ceviche in Panama once. Most wretched nugget of raw flesh ever made by man.
CEVICHE DE RES
i keep hearing that 50 % of 30 year old women will be childless by 2030, so no suprise you dont like eggs... a bom tish!