MinuteFood

Nov 18 2024 25 ep. 2 mins 29

MinuteFood Podcast artwork

MinuteFood serves up the science of what we cook, eat, and drink - all with the goal of unlocking ultimate deliciousness. Join us on Patreon: patreon.com/minutefood Got a question you think we should dig into? Let us know at [email protected]! MinuteFood is created by Kate Yoshida & Arcadi Garcia, and produced by Neptune Studios LLC

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How Scientists Are Growing Meat Without Killing Animals

Nov 18 2024 1 mins

Unlike the alternative meat products that are already out there - vegetarian products that imitate meat - cultivated meat is meat. Here’s how it works. First, scientists take a tiny sample from an animal – or something from an animal, like an egg, a feather, even a cut of actual meat – to harvest a specific type of cell; different companies use different kinds of cells, and

Why Japan's Food is SO Good

I think the food in Japan is better than the food in lots of other places. Japan has more Michelin-starred restaurants than almost anywhere else in the world...but I’m not just talking about world-famous restaurants or high-end cuisine here. I’m also talking – in fact, I’m mostly talking – about everything else: the nondescript neighborhood restaurants, the food shops in

Why Preheating Your Pan Is More Important Than You Think

Properly preheating a pan can be critical to nailing a dish…and it turns out I’ve been doing a pretty bad job. More often than not, when you’ve working on the stovetop, you get better results when you start food in a hot pan. And there are two main reasons for that. First, a hot pan helps keep food from sticking by very quickly modifying the structure of molecules in a food i

Microwaving metal is FINE (sometimes)

Nov 01 2024 8 mins

Go to https://piavpn.com/MinuteFood to get 83% off Private Internet Access with 4 months free! 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Bianchi C, Datta AK, & Dughiero, F. (2019). Mechanistic understanding of plasma arcing in microwave food processing. Chemical Engineering Science 195: 141-158. https://doi.org/10.1016/j

How to Tell if Your Pan Is Hot Enough Using Just a Drop of Water

Plus: the super cool Leidenfrost effect! Did you know that based on how a drop of water behaves, you can tell the approximate temperature of your pan? If it just sits there, your pan is less than 212F/100C – it’s below the boiling point of water. If it sizzles and evaporates away, it’s somewhere between 212F and 375ish. But if it bounces into beautiful little dancing balls, i

Why Some Food Smells Better Than It Tastes

Oct 17 2024 1 mins

Could it really be possible that the better a food smells, the less good it tastes? When we talk about the flavor of food, we’re not just talking about what we can taste with our taste buds – we’re also talking about aroma: compounds that we smell while we’re eating, either directly through our noses or backwards through our mouths. Many common flavors that people think th

The Best Teflon Substitutes

Nothing out there is quite as non-stick as a PFAS pan; Teflon IS the slipperiest substance we know of. But there are other kinds of pans that can get really close – in my opinion, close enough that they make PFAS pans unnecessary in most kitchens. First, there are nonstick pans that aren’t made with PFAS: most notably, what you’ll hear called “ceramic.” These pans aren’

We tasted 16 jalapeños, for science

Oct 05 2024 8 mins

To try everything Brilliant has to offer for free for a full 30 days, visit https://brilliant.org/minutefood. You’ll also get 20% off an annual premium subscription! A HUGE thank you to all our jalapeño taste testers & raters: Melanie, Ashley, Liz, Ryan, Roopa, Lisa, Austin, Scott, Tim, Neuman, Toshi, Maeson, Taytum, James, Bodhi, and Ethan 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻�

The truth about egg yolk color

An egg yolk’s color comes predominantly from carotenoids, a group of pigments produced by lots of living things...egg-cept animals, which get carotenoids from stuff they eat. The more carotenoid-rich foods a hen gobbles up, the darker-yolked eggs she’ll lay. But you can’t taste carotenoids, so eggs with carotenoid-packed yolks don’t actually taste different from eggs with y

What sous vide ACTUALLY is (and how it works)

Sep 22 2024 1 mins

Technically, the term refers to a specific way of prepping food – by vacuum-sealing it – NOT how you cook the food afterwards. But when most people talk about sous vide, they’re referring to a specific cooking method: cooking sealed-up food in water at a relatively-low and very-precise temperature for pretty long periods of time with the help of this thingamajig: an immersion