You're (probably) using fat wrong
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- Опубліковано 7 чер 2024
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Fats add flavor to food in all sorts of ways - but they can also backfire.
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-de Roos KB (2006). How lipids influence flavor perception, in Shahidi F and Weenen H, Food Lipids: Chemistry, Flavor, and Texture 920, Washington, DC. pubs.acs.org/doi/10.1021/bk-2...
-Forss, DA (1969). Role of lipids in flavors. J. Agric. Food Chem. 1969, 17, 4, 681-685. pubs.acs.org/doi/10.1021/jf60...
-Garcia-Oliveira P, Jimenez-Lopez C, Lourenço-Lopes C, Chamorro F, Pereira AG, Carrera-Casais A, Fraga-Corral M, Carpena M, Simal-Gandara J, Prieto MA. (2021) Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life. Antioxidants 10(3):368. www.ncbi.nlm.nih.gov/pmc/arti...
-Guichard E. Interaction of aroma compounds with food matrices. In: Parker J.K., Elmore J.S., Methven L., editors. Flavour Development, Analysis and Perception in Food and Beverages. WP Woodhead Publishing; Shaston, UK: Elsevier; Amsterdam: 2015. pp. 273-295. www.sciencedirect.com/science...
-Jo C, and Ahn DU. (1999) Fat reduces volatiles production in oil emulsion system analyzed by purge and trap dynamic headspace/gas chromatography, J. Food Sci. 64, 641-643.
lib3.dss.go.th/fulltext/Journa...
-Mallia S, Escher F & Schlichtherle-Cerny H. (2008) Aroma-active compounds of butter: a review. Eur Food Res Technol 226, 315-325. link.springer.com/article/10....
-Relkin P, Fabre M, Guichard E. (2004) Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions. J. Agric. Food Chem. 52, 20: 6257-6263. pubs.acs.org/doi/10.1021/jf04...
-Vilgis TA. (2013) Texture, taste and aroma: multi-scale materials and the gastrophysics of food. Flavour 2, 12. flavourjournal.biomedcentral....
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀 & 𝗵𝗼𝘄-𝘁𝗼𝘀:
-www.seriouseats.com/what-sets...
-www.cooksillustrated.com/vide...
- • Can we taste more than...
-www.bonappetit.com/story/cook...
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝘀𝗽𝗼𝗸𝗲 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-John Coupland, Professor of Food Science at Penn State University
-Gary Reineccius, Professor Emeritus in the Department of Food Science and Nutrition at the University of Minnesota
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC.
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You should do a video on extracting flavour from spices. As in which spices should you toast, for how long, and which you shouldn't toast. Which spices you should steep in hot water, alcohol, or oil, and which spices you should not buy pre-ground and which are fine even when pre-ground.
I second this notion.
Yeah I would definitely watch that
Yes yes yes! Please!
yes ! also on the blooming process like with saffron and cocoa powder
i would totally watch that.
Please keep these vids coming. Quality of presentation and content is very good....
We're still in trial mode to see if there's enough demand out there - if you want to help us keep making videos, the best thing to do is watch and share our videos to help us grow our audience. Thanks for watching!
As a professional chef I really like these video. I compare my knowledge to what's presented in this video. If something doesn't line up, I'll go dig for the answer myself to either fact check the video or my own knowledge. Either way, I'll often end up learning a thing or two
I'd like to know why salad dressing doesn't keep well. Oil lasts ages and so does vinegar. Other things you are like salt and sugar are preservatives. So why does it taste weird after a couple of days when you mix them together?
When you store the oil and vinegar separately, you are generally not introducing very much oxygen, or the outside environment, into the mix. There is normally a lot of oil, and not much air in a bottle. Some oils even come with a stopper to stop the air coming in so readily. Most of the time, a small boundary layer is in contact with the air, and not much else.
Salad dressing is different. Normally, people keep a little bit of salad dressing in a larger container, because you have to shake it up after half an hour of sitting in order to re-emulsify it. And when you shake it up, you introduce lots of air! You are constantly mixing it with oxygen (and also bacteria I guess, but I don't really think that's what's going on there), and so it starts oxidising much more rapidly.
You could probably do a test. As well as putting your salad dressing in a container in the fridge, put some olive oil in there in a similar container. Every time you shake up your salad dressing over the next little while, also shake up the oil. My guess is that you'll notice a similar deterioration in quality if you try it on some bread or something, compared to oil that is still in the bottle.
That's not to mention that often people put garlic or mustard or whatever in their salad dressing as an emulsifier. Those things definitely go off a lot more quickly when exposed to oxygen.
Vinegar is an acid. Acids catalyze the decomposition of fats. Not as much as bases do, but they still do. That would be my guess for the reason behind it.
Egg.
Also also, some of those products rely on having a very high concentration of something (sugar, vinegar, etc.) as a preservation method. Thing is, when you mix them all up, each method loses out on effectiveness. Syrupy sugar becomes diluted enough to the point it actually promotes bacterial growth, acidity drops to close to normal, and so on, and you end up with something much more hospitable than the original ingredients. Just like both dry sugar and water last essentially forever, but if you mix them, it spoils super fast
Hi MInuteFood! I have a topic request: spoilage differences on countries based on humidity.
Recently my friend from USA panicked when I say my South East Asian family let cooked foods on room temperature for long time (over 6h), while he says 4h is max for any meat including processed nuggets, and FDA recommends 2 hour. I also watched food channel that warns about bacterial toxins from rice in room temperature. Most Asians here are comfortable on keeping certain foods on room temp for long, we also keep rice for half to whole day in room temp. No one get food poisoning, except from restaurant takeout. And mild diarrhea can be traced to eating too much hot spices. Our foods are not always heavy in spice (we got nuggets, fried catfish, or stale fries), so I am confused why I/my family/many Asians don't get sick. Is it because we are used to it or because low humidity? I can't get any info on how much humidity affect food spoilage so I can't be sure.
I often let rice stay 1 day at room temp. In Summer this is my maximum. In Winter i can let stay there 2 or sometimes even 3 days befor eating.
More than 4 hours above 40°F and below 140°F is genuinely risky no matter where you are, the food usually has enough moisture on its own and is a nearly ideal medium to grow certain pathogens. Food born illness usually takes about a week before symptoms manifest. You don't necessarily know what made you sick when you get sick, and even if you don't get sick once that doesn't make it safe pornstars eat ass all the time without getting sick from it which doesn't mean that it is safe to do so or that it can't make you sick.
You're filipino, aren't you
@@4plus4equalsmoo no
UK white and asian family, we just leave whatever we have cooked on the countertop untill it gets eaten, just about everyone I know does because its just never as good when reheated out of the fridge be it rice or stew or whatever
no ones ever gotten ill, so i presume stuff like that is just being extra cautious to avoid any kind of lawsuit
same with water bottles that say consume within 3 days of opening
I was really surprised by how well your use of cartoon art facilitated the learning. You do a great job at conveying technical concepts quickly using characters, without sacrificing details like molecular formulas and without expecting too much of the viewer. I feel like I'm learning just as much on the second watch!
No fat shaming here.
Even outside of animation your footage is amazing! Great presentation, keep up the awesome work!
What a great video! Educational and to the point. I want to go to culinary school, but at the same time I feel that with channels like these I can get away without it!!
I absolutely love your videos. I knew most of what you show as i love to understand what's behind cooking. But in every video there's a thing that either makes things click for me or blows my mind or simply deepens my understanding of the process. Short sweet to the point but not rushed. Just awesome!
Here's a big part about fat that maybe wasn't discussed. Fat has a higher boiling point than water. So frying and sautéing is a way to force moisture out of your food, this concentrates flavors.
That was covered in a different video on this channel that focuses on crunch and crispness.
@@tfofurn Wasn't that mainly about frying? Or am I just bad at listening.
Bit of an arbitrary complaint, but fat doesn't `boil' under Earth-like conditions. It oxidises, polymerizes and finally just catches fire. (I personally, at least, wouldn't count the vaporization involved with the fat being on fire as boiling.)
1:33
I guess the reason why too much fat would dull the flavor is not only that aromatic compounds would not be released at all but also they would be diluted as well. For more flavor it would be better if the concentration of those compounds is also higher.
At home we have a very light touch with salt sugar and fat, so I hate going out to a restaurant and everything is smothered in butter and olive oil, it's true you can't taste the more subtle flavours.
@@stuntmonkey00you are perfectly right!
Putting lard in pastry instead of just butter was an absolute life changer it made it literally 50x better
thanks for the tip, I will now be leftover-flavoring my butter
very well thought out video! the last part about fat absorbing aromatics in the ambient is so interesting, explains so much but i never imagined why before.
I really love those videos, they're precise and have nice animations !
The ammount of knowledge you delivered in a 5 and a half minutes is impressive! And the drawings... I admit I laughed more than I probably should. Great video!
LOVE the content you guys dish out! The science behind food has got to be the most applicable science in daily life and you guys present so much so simply!
Thanks for making these videos! The content is always practical and I find myself using these ideas on a daily basis 😊
Where on earth did this amazing channel come from. Really awesome videos, thanks for putting in so much effort.
Not gonna lie, that last visual of the fish onion toast is sounding pretty good to me right now 😅
I'm over my allotment for sardines, but I may make an exception 🤣
Awesome channel! Love the chemistry and animations! It’s obvious you love what you do
Why didn't I find your channel earlier? This is a miracle! Thanks for the info, it's invaluable!!
I can't believe they literally threw a perfectly good stick of butter on the floor smh I'm literally shaking and crying rn smh
Don't worry, a little clean -up and it was good as new :)
00:21 That made me sad but also laugh the second time I watched it.
there are starving French children that could have eaten that butter
@@1224chrisng Nobody said I didn't still eat it, after a little cleanup... :) We're not out to waste food here!
@@MinuteFood phew
@@MinuteFood How does the food safety work? We know the “5 second rule” is more like the “order of femto seconds rule”, did you just cook it all after (not sure if that even works because spores)?Or hope your immune system could handle it?
@@Prexow What is the order of femto seconds rule?
Also it is really not that much of a danger. Only the outer layer interacted.
One of the best channels on youtube. Seriously good work and keep the channel going!!
I am glad this was made. My cooking brain now has a migraine because this needed to be explained... But that's probably my damage. Thinks for making something so easy to digest for people who struggle to understand the science of foods. Will share with my friends and family.
I love these videos so much! I wish I could binge them like MinuteEarth and MinutePhysics 😔
Your videos are ASTOUNDING! Very great infographics and presentation 👏🏾👏🏾👏🏾
butter if it has to be cooked olive oil (ideally extra virgin) if it goes on raw, seed oils if you have to fry
As my favorite online French cook, Chef Michel Dumas, says: "Le gras c'est la vie!" (Fat is life!)
2:48 just wanted to say i appreciated the reference there ^_^
So in conclusion i will continue using a ton of butter in everything. Also a bit of olive oil on pasta before adding sauses seems to enhance the taste
When told "your fat" Say thank you, as if it's yours now.
LMAO. the human brain is also quite fatty. we're all fatheads, if you think about it
I was hoping you would get into more specifics with which oil for what purpose. :)
0:32 Morioh chefs
There's also smoke points to consider! EVOO has a relatively low smoke point compared to other oils. Forget losing delicate flavours, the whole thing will just have a nasty burnt taste if you've got too much heat!
I’d also like to add that you need to pay attention to any solids in an oil. The milk solids in butter can be browned for extra flavor, but they can also be easily burned at high temperature
Although the removal of flavors from vegetable oils does result in a neutral tasting oil, it is definitely not why the flavors are removed. The flavors that are removed would make the oil completely unpalatable, and are mainly the result of the industrial extraction processes used.
I learned the hard way, I put a lot of hot spicy oil on a chicken BEFORE cooking it... the hotness diluted in the pan oil and chocken grease...
Great video! I love how you put the scientific facts of cooking in a "granny gets it" way.
There is such a huge void in cooking shows, instructions, traditions, and books; scenarios where obviously so much science is happening but nobody really understands exactly what is actually happening or talks about it. Instead we only get rules of thumb, conventions, tradition, hand-waving explanations, and doctrine. It is so great that you are here to fill this void with true explanations.
i think Adam Regusea does a pretty good job of this as well. plus giving great cooking tips and helpful insight
@@werdwerdus he's a great channel for experimenting and explaining food science and history/culture which is all interrelated.
And 1 of his nuggets of wisdom is that we (not scientists) are pretty good at knowing if something works and pretty bad at knowing why. Which results in countless rules of thumb with basically pseudoscience explanations where the end result is good food but the explanation could be completely factually incorrect.
Perhaps the easiest example is how different varieties of fruits and veggies get labels as good for pies, jams, wine, ect. its really easy to tell when your grape jelly or wine tastes awful because you used the wrong grapes (especially with modern kits that make it hard to mess up the process), and a lot harder to say exactly what makes that grape special in a way that causes it to make horrible tasting wine of fantastic jelly.
Would you do a video about the use of nitrates and nitrites in food?
Thanks so much!
This is a ton of fun.
The idea with putting a stick of butter new aromatic spices (cinnamon/star anise/tumeric) came to mind when you mentioned "leftover smelling butter". I wonder how that would turn out.
Subscribed for the extremely corny joke about pouring (poring) over the science. Nerd moment (;
Also the way you use your (Ikea?) magnetic bars is extremely innovative because of your cabinet width lol
I find the narrator's voice soothing. Thanks for the vid!
These videos are so good
I use alcohol and acids like vinegar when cooking low fat.
The acids help make new flavors and stick out, the alcohol dissolves many of the same aromatics that fat would and distribute that flavor to the whole dish and when the alcohol is mostly gone from cooking the dissolved flavors settle out across the whole dish.
Its vastly better tasing than the opposite. When I tried vegetarian Keto everything had a hint of mayonnaise flavor even when I used 0 mayonnaise
Saw this video 2 seconds before I was about to cook. Booyah.
Great work :)
Hey, we're big fans of yours over here! Thanks for watching.
Damn, I’m a chemist and this is amazing
oh my, what a good episode!
I almost clicked "do not recommend" because I take great pride in my applications of fats in cooking and was slightly snooty about the idea! But then I thought, if I can't watch a contrarian 5 minute video, do my ideas stand up to an argument?
So indeed I watched the video.
Not only do I feel vindicated in my fat application, I learned some new things, specifically about how too much fat inhibits flavor via trapping volatile delicious smelly compounds. My cooking could never be called "low fat", but I also knew too much fat is just overwhelming and know the value of balance in food, from a textural enjoyment viewpoint; never thought it was a flavor thing too, but it makes sense.
Time to surround my butter with every good thing in existance
this is such a great channel
rip for that piece of butter going into the ground
You're talking about using fat wrong...
And here I am unable to even use it
A+ for the animation :)
I appreciate the true to form alchemy depiction.
the illustrations 😂
For an instant I thought the first molecule in butter is called "demonic acid".
You guys should make a video about sourdough or just bread!! anyways nice video
fridge died overnight and some meat went rancid, threw away most things but held onto the butter
went to use it the next day and it smelt like rancid meat :(
Great food science, Video. Nice! 😍😋🧈
wait wait wait is it Tonio at 0:41 ??? love the easter egg
True about fats extracting unwanted flavor! There's a diner-ish restaurant where I live that has fish specials during Lent. I won't eat their fries until after Easter, because apparently they occasionally use the same fryers, and the fries taste slightly fishy. Yuk!
Holy smokes this was good
I knew all this, why did I waste 2 minutes with this? I should go sleep.
On the topic of milk absorbing flavors... yea, it happens even with the food and milk in otherwhise airtight containers. Faintly Sauerkraut flavored milk is not great.
I don’t get how the title of this video match it content. I say the more accurate title would be “ how can fat enhance or inhibit the flavor of food”. Good video as always
Is there a hack for people not to stink after cooking (smelling like the food they cooked)
Please make videos on interesting topics consistently
1:40 Aren't caramelization and the maillard reaction the same thing?
No, but that's a common misconception! Stay tuned for a video on that one of these days...
There's an overlap, yes, but they're not *literally* the same thing.
Butter is just good. I love it.
Guaicol tastes soapy? That's so interesting, given it smells like a mix of smoked meat and Isoeugenol..
Low fat food is made tolerable by adding sugar. "Heart Healthy" lol.
is that a pokemon at 3:57? lmao
Store your olive oil in an unsealed contained in a compost for that deep, earthy flavor and a bit of nuttiness.
coconut is really good for eggs and popcorn
olive is really good for chicken garlic pumpkin and fish
butter for red meat ginger vanilla and cocoa
sunflower for mayo cinnamon potato and grain
you just wasted a damn whole week's worth of butter!
1:26 When you play the forbidden note
i just discovered avocado oil recently. it's my new favorite thing
Sooo... Now I want some fish butter >.>
I had a biology teacher tell me that we like fats because they had the most calories which gave an advantage when it was difficult to find enough food
0:32 toniooooo!
Frankly, sesame oil or olive oil can make almost anything taste good, especially in salads and sauces. My years spent in Japan made me appreciate that fact. However, flavouring anything with canola is a fools errand, but it of course is more than fine for frying.
A neutral oil like canola can be great with herbs.
My body puts fat around many of my vital organs
and this is why i use motor oil
Fats are like reverse candles that can be used as candles
What
That steak at 1:45 made me hungry.
Great video
That’s all my high ass needed to hear, I’m off to the kitchen boys
that aromatic leftover butter at the end makes me upset.
Pentagram at 1:25
When I say that fat is flavor I just mean that I like butter.
I thought you were gonna talk about how fat around meat like the skin on chicken legs keeps the flavor inside if you don't peel it off, but maybe that's just how I imagine it works. Also I found you can completely ruin the flavor of cooking oil to the point it tastes terrible if you throw it directly into an already hot frying pan, I read about it too, it needs to be heated up gradually
To eat or not to eat fat is the question.
3:56 I love trubbish.
Lots of frame drops in the sponsored section
Did you just waste a stick of butter by throwing it onto the floor? Why?
In a sense, fat has no flavor, it helps you discover the flavor.
Don’t stop making these
great! what a good video