You're (probably) using fat wrong

Fats add flavor to food in all sorts of ways - but they can also backfire.

𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-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.

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀 & 𝗵𝗼𝘄-𝘁𝗼𝘀:

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.

[noob]

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.

[hitaishibarai]

Please keep these vids coming. Quality of presentation and content is very good....

[RoseDragoness]

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.

[nitelite]

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?

[ryanhewitt]

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!

[Riverbed_Dreaming]

Putting lard in pastry instead of just butter was an absolute life changer it made it literally 50x better

[goro]

Even outside of animation your footage is amazing! Great presentation, keep up the awesome work!

[YouGenom]

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.

[annie]

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!!

[KekusMagnus]

thanks for the tip, I will now be leftover-flavoring my butter

[Przemo-c]

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!

[carlosaugustoayresdesouzam]

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!

[beansnrice]

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.

[victorjozwicki]

I really love those videos, they're precise and have nice animations !

[vampirebo]

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!

[noobletify]

Thanks for making these videos! The content is always practical and I find myself using these ideas on a daily basis 😊

[mayhudson]

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.

[daniellanctot]

As my favorite online French cook, Chef Michel Dumas, says: "Le gras c'est la vie!" (Fat is life!)

[warrenfantom]

Awesome channel! Love the chemistry and animations! It’s obvious you love what you do

[MrDochorrible]

Where on earth did this amazing channel come from. Really awesome videos, thanks for putting in so much effort.