Why we cook food in oil

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[pepperet]

my mom hates cooking with oil and i genuinely cant express how much worse everything tastes without it

[Eldalion]

I absolutely loved this video. When I was self learning how to cook, 99% people I asked had no idea nor they cared about why things are done the way the are, and it was making me crazy.

[dewilew]

It’s interesting how folks who cook just sort of know this instinctively, but would probably not be able to put it into words or describe the role the oil plays as well as you did. You nailed it! 👍🏽

[jamesavery]

The experiment style approach to learning cooking concepts is unparalleled

[zQWASZX]

This video is an excellent example of "Show don't tell", I loved how for every example you said "Let's try it" and just showed the results! One of the reasons I value your channel is you get right to the point and show the action clearly

[lolmanthecat]

A true hero: used both Celsius and Fahrenheit!

I'll just add that usually naan is cooked at 400 degrees Celsius (752 degrees Fahrenheit) so some things should be different in the pan!

[MrKelsomatic]

One of my favorite kinds of semi-scientific tests is “do the thing no one would ever do.”

Not only does it often reveal the reasoning and value behind things we take for granted, but sometimes you also find out things that are accepted as having value might not!

[SanlyLiuu]

*flipping meat with his hand when the cooking oil splashing*

Me : “wow, *BRAVE* ”

[sagenosnibor]

Thanks for putting the sponsor at the end. I actually listen to the full ad knowing you left it for last and gave us what we wanted when we originally clicked on the video. No interruptions or cheesy plugs.

You rule!

[throughcolouredglasses]

When I was a teen I had a bad relationship with food and I'd only ever cook my vegetables with water. This just reactivated so many memories of how mediocre food used to taste back then lol

[garyermann]

To spread some knowledge, it's not just how the brussels sprouts are prepared that makes them taste better. Just a few years ago the brussels sprout crop was transitioned over to a cultivar that was specifically bred to get rid of the bitterness once associated with the vegetable. The brussels sprouts sold today are pretty much completely different than the vegetable that was infamous for its awful taste.

[BarnyTrubble]

I feel like it bears mentioning, through selective farming techniques, brussels sprouts are actually better now than they were when we were all kids 20+ years ago and demand for them has risen accordingly. The brussels sprouts we are eating today, are not the same brussels sprouts our mothers boiled for us as children and insisted we eat to clean our plates. It's an interesting topic that I would love to see Adam actually explore from a much more informed than my own food science perspective!

[Alchoholics_Anonymous]

I kinda tested this on my own a couple weeks ago, was running low on my cooking oil and didn't want to take the time to cook the bacon to replenished it so I tried just winging it. I thought I noticed it was taking longer to cook, definitely noticed the difference in flavor

[dude]

You have a great ability to communicate. Very articulate and well thought out in your delivery.

[neversparky]

The oven having a smaller difference than the pan actually makes sense since with an oven, you're relying on the surrounding air to transfer heat to your food. Since it's able to flow around to any of the exposed surface area, it already serves as a thermal interface you can rely on!

[Shadeadder]

I remember watching a cooking youtuber who frequently told her audience, "Try frying in water, you seriously won't notice a difference!" and I wondered who she was trying to fool.

[amywong]

My mom uses no oil or as little oil as possible to cook because she’s afraid I might “develop unhealthy eating habits” if more oil was added. So growing up I thought fast food such as Domino’s, McDonald’s and Popeyes were very luxurious because a. I only got to eat them once or twice every year. b. They tasted soooo much better than the food we had at home or those healthier restaurants we frequented.

Now I’m in my 20’s, still craving fried chicken and oily pizza more than anything else. But sadly, as much as I yearn for them in my head, when I actually buy, say, a 8 pc KFC chicken bucket, I could never manage to consume more than 2 pieces without feeling so full that I have to eat purely vegetables for the next several days. The food my stomach can handle aren’t the most desirable in my head, while the food I crave in my head are rejected by my stomach. Sure, I’m able to stay lean without any efforts, but at what cost.

[InvisibleRen]

I remember the first time I cooked scallops in a pan. I was utterly shocked that it had so much natural fat. It browned fast and was almost butter-like.

[iainhansen]

This series really scratches the same scientific food itch as good eats and I love it!

[evan]

I literally just thought it was to make it nonstick but now my brain hurts. That makes so much sense