Serious debate time: which amino acid is the best amino acid, and why is it absolutely not glycine?
@akshatjain2775
Жыл бұрын
Tryptophan... for reasons.
@ACSReactions
Жыл бұрын
@@akshatjain2775 turkey reasons?
@bruhspenning
Жыл бұрын
I personally would say glutamate because I love msg on everything
@MicroBlogganism
Жыл бұрын
Lysine obviously
@PedanticAntics
Жыл бұрын
Glutamine 🤜 🫳 . . . 🎤
@protohale
Жыл бұрын
The consistently high-quality editing of these videos is impressive. I understand that some instructors incorporate videos into their teaching, and this approach would definitely inspire me to engage more deeply with the subject of chemistry. It's worth noting that food is one of the most universally shared aspects of our lives.
@Crokatec
Жыл бұрын
As someone who’s learning how to make ceviche and is also science minded, this video came at the perfect time👌
@TheLowstef
Жыл бұрын
I've been a fan of Alex since her bite-sci-zed days and neo-noir explanation of dominant and recessive alleles. Great stuff as always!
@user-nd7rg5er5g
11 ай бұрын
Do you have a link to the neo noir video?
@alexrogers777
Жыл бұрын
this was good but honestly I feel like you could have gone deeper into the chemistry on this one. Like explain the mechcanism behind a specific reaction that might be happening here
@DH-bf9xb
Жыл бұрын
A video on protein folding and what's going on with alphafold would be cool. Will it change everything?
@willemvandebeek
Жыл бұрын
I have studied biochemistry, but never in relation to cooking. This is incredible fascinating and I am learning all kinds of new tidbits, keep up the good work, it is very interesting! :)
@dwaynezilla
Жыл бұрын
Too much lime juice? Sounds like you need to make some emergency margaritas.
@ACSReactions
Жыл бұрын
Loving the concept of emergency margaritas.
@rtfmpeople
Жыл бұрын
Salted Egg yolks are quite nice in moon cakes! I get how it can skeeve people out! I've yet to try ceviche, but am game to try it... TONS of cilantro for me please!
@xtieburn
Жыл бұрын
Tangential fact, but if memory serves, you can uncook an egg with vitamin C. One of Herve Thiss experiments I believe. (One of the fathers of molecular gastronomy.) Makes me wonder if you could uncook other things, but Id imagine it almost always gets far too complicated.
@ACSReactions
Жыл бұрын
Now this would be a fun short video
@ireallyreallyhategoogle
Жыл бұрын
@@ACSReactions I hate KZitem shorts. A short regular horizontal video would be interesting.
@jasondworkin6597
Жыл бұрын
A good opportunity to have a cilantro sensitivity tangent on a future video.
@johnford7847
Жыл бұрын
Very interesting episode. Thank you.
@drewofearth6681
Жыл бұрын
What happens to home water pipes that causes them to become a problem over time?
@ireallyreallyhategoogle
Жыл бұрын
rust?
@traceyreed4885
11 ай бұрын
Anything will become a problem over time. Regular wear and tear, the house vibrating, heavy salty winds. A long list of things that can aggravate anything.
@PedanticAntics
Жыл бұрын
This girl reminds me of Kaylee from Firefly 😮
@nilsblackwell5212
Жыл бұрын
Clear explanation. Excellent.
@muhangiphilemon3588
Жыл бұрын
Really informative
@spearhead30
7 ай бұрын
Best damn cooking show ever!❤❤❤
@himanbam
Жыл бұрын
Very nice. Proteins are interesting
@KN-xl6lw
11 ай бұрын
Not all proteins are digested equally. For example, cooking makes egg proteins up to 180% more digestible. Cooking also denatures plant lectins, commonly found in beans and grains, that would otherwise cause severe food poisoning. Eating just four raw red kidney beans can cause illness
@JOpethNYC
Жыл бұрын
Mmmm, ceviche 😋
@zewm
Жыл бұрын
I can't find the Hungry Planet show anywhere. I've searched KZitem, Google, PBS website. 🤷♂
@ACSReactions
Жыл бұрын
Got you--kzitem.info/news/bejne/w3qfzH6as3iCiIY
@aarrodri
10 ай бұрын
I have a crush on all of your videos. Love the intersection of science and cooking. Woah you had overcame the visual clutch and tasted the experiments.
@norvikvoskanian4294
Жыл бұрын
What about sugar and egg?
@Epic-so3ek
3 ай бұрын
I’ve never heard of this
@eleonn
Жыл бұрын
Sushi grade fish? Is that a thing? In Peru we look for the fresher fish possible. The best ceviche cook in Peru says that for him to use a fish it must have "sleep" in the sea during the night
@markofdistinction6094
Жыл бұрын
My favorite way to get "cooked" is with a Mai Tai or a Margarita. After that, who cares what was done with the fish .... :-)
@GeneShiau
Жыл бұрын
This is how to make egg in alcohol more palatable: Add milk, cream, sugar, and maybe some nutmeg. Eggnog, anyone? As for salt cured egg, I wonder if this is how salted duck eggs are made -- no heat applied?? Then by extension, century eggs are also "cooked" without heat? Whoa, I had no idea!
@gtheofanopoulos
Жыл бұрын
You don't like eggs? YOU DON'T LIKE EGGS? I want a divorce!
@douglasboyle6544
Жыл бұрын
A vodka poached egg sounds ...unique
@ktktktktktktkt
Жыл бұрын
Who doesn't like eggs lol.
@AlexDainisPhD
Жыл бұрын
I know, I know. And like every two years I go on a quest to make myself like them because it would make breakfasts so much easier and I just… can’t yet.
@RayfesM
Жыл бұрын
@@AlexDainisPhD great video! I think we are the only 2 people that don't like eggs. Brunch is a challenge
@mrradcliff
Жыл бұрын
Cured egg yolks are great. They have an umami, slightly salty taste and can be grated and used similarly to parmesan cheese.
@Nalber3
Жыл бұрын
Jikes, so only sushi grade fish is recommended? That's rough, in Mexico we also make a lot of ceviche and with almost any kind of fish 😅 🐠🐟
@rianfelis3156
Жыл бұрын
Sushi is also traditionally made with any kind of fish. After all, flash freezing was only invented in 1924. You make sure that it's fresh enough to avoid excessive bacterial growth, and just live with the parasites. Not that long ago, people just lived with a lot more parasites, which had all kinds of effects, and traditional medical texts were full of ways to get rid of some of them. Effectiveness of those cures wasn't really guaranteed though.
@rudiedirkx
Жыл бұрын
That was very interesting, but "yuck anobody else's yum" was so brilliant, that's all I'll remember.
@adamwishneusky
Жыл бұрын
"we're exchanging long protein strands" 👽👽
@Aura-Of-Syrinx
Жыл бұрын
Didn't even mention the Maillard reaction.... :(
@Luke-uv4ri
4 ай бұрын
i keep hearing that 50 % of 30 year old women will be childless by 2030, so no suprise you dont like eggs... a bom tish!
@yumehisakawa
8 ай бұрын
“Don’t put that in,” she asked 😂
@aaronverga
Жыл бұрын
Im from Peru and I like how you explain why the Ceviche is cooked. Most of people said “ceviche is not cooked” and you take your time to demonstrate with chemical reactions why ceviche is cooked! Love it
@eaterdrinker000
Жыл бұрын
CEVICHE DE RES
@rdizzy1
7 ай бұрын
Except for the fact that it isn't cooked, and she proved it in this video. Calling it cooked is an extreme, and dangerous statement when it comes to microbe infection risk. Shitloads of tourists end up with food poisoning due to ceviche.
@drgeniusphd
Жыл бұрын
Alex slays
@carlstanland5333
Жыл бұрын
I had ceviche in Panama once. Most wretched nugget of raw flesh ever made by man.
@eaterdrinker000
Жыл бұрын
CEVICHE DE RES
@ireallyreallyhategoogle
Жыл бұрын
You forgot to mention that cooking meats helps human digestion because we are omnivores, not carnivores. That is why fire was so essential for early humans. I'll stick with heat. I can't eat acid because of severe reflux and i shouldn't eat salt because of high blood pressure, as for alcohol, i try to avoid it because of the possible interactions with my meds.
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