Food Tastes Better Once You Understand 'Momentum'

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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[aolson]

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.

[Cybersyn]

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

[AdamBen]

Just gotta keep the old Q=MC▲T in mind. Q is the amount of heat that needs to be dissipated to reach ambient temp, M is mass, C is specific heat capacity, and ▲T is the difference between the food temp and room temp. If M or C goes up or ▲T goes down, your "Momentum" or Required heat dissipation (Q) goes up. A good rule of thumb for C is the water content. The higher the water content, the higher the C. I know there's a lot more going on with Specific Heat Capacity but that's just a generalization. The input here is your method of heat dissipation. An Ice bath decreases your ambient temperature thus increasing ▲T and decreases your Q. An insulator like the cooler, or a tent of foil increases ambient temperature by the meat heating up its surroundings, decreases ▲T and increases Q. For all the other nerds like me who are going to comment how I oversimplified, I know, I also took thermodynamics.

[jace_in_space]

Um, this reverse sear thing you are talking about is life-changing information for me. So, many thanks for that.

[DampDeadMonkey]

Sir, you have mastered the art of explaining things. I really dig your videos and your peculiar youtube style.

[Nanoqtran]

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.

[saramfrye]

I really hope there's a high school food and nutrition teacher out there showing these to their class

[LaviGaming]

I watch all the way to end, including ads because it's worth it for Shaq

[dumbgenious]

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.

[davidbeddoe]

This is why I prefer to excessively preheat water for coffee and tea in something insulated, and leave it to cool to the right temperature before I add either one. It's like a flywheel you wanna talk about momentum.

[Taziod]

I use trade coffee. It's really good and fun. Just remember that when you sign up you can only choose frequency of 1, 2, 3 weeks. But after you sign up you can do up to every 8 weeks I believe.

[andrewkroussoratsky]

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...

[CoryMck]

The words are thermal Conductivity and thermal isolation. The heat might travel around the inside of the meat, but there is no new energy being introduced to the system

[vintage_houston]

Vintage Houston is firmly against Parentally mandated consumption quotas. 😎🙏🏽

[Sarsanoa]

momentum isn't a bad analogy, but it's not perfect, because heat transfer is first order and cannot overshoot the way mechanical systems (with momentum) can. Food that's resting will only ever get as hot as the hottest part of it, and the question of how much of that temperature gradient gets equalized into the food vs into the environment depends on factors like how much circulation the environment has (convection) and what the relative thermal capacities are. As far as analogies go, it's more related to mass than momentum (velocity of the heat transfer doesn't have any long term effects)

that's all nerd shit though. I get that for a lay audience, "momentum" is sufficiently intuitive.

[-xirx-]

Wow, that was a great and informative video, thank you.
I really enjoyed the script too! 😅

[professoroak]

it's a bit mind boggling how people never think about this sort of thing

[stew]

BBQ Pit Boys? Sounds like I gotta get my barbeque shoes on.

[imayes]

From an engineering perspective, this video drives me insane. The word "momentum" should come nowhere near discussions of heat transfer and thermodynamics. However, from a culinary perspective, this is useful.

[lionbryce]

It can't keep getting warmer after you've removed it from heat. It can keep cooking though
Edit: okay, right, the inside temp can go up as the surface temp travels inward