Snake Plissken Have you ever seen a cartoon where smell lines are wafting up off of hot food? Those are the chem trails. If you breathe them in, they mind control you into wanting to eat that food. Look into it.
He answered the question within the first 7 seconds. Quick and to the point with all of the actual evidence and thoughts AFTER the fact, but interesting enough to warrant a full watch. THIS is quality food content. It isn't an entire webpage worth of preamble, 12 minutes of B-roll, or over half a video of advertisement. Absolute legend.
@@brentoctaviano7059 i find it quite arrogant to believe that because you realize marinating doesnt penetrate into more than the outer layer of meat that it becomes ok to pretend like human beings have been wasting their time and energy for 100's of years.....especially when you are completely full of shit and using this information to try to line your pockets
@@merrillgeorge1838 so, in simple terms, 1) enzymes are the protein machines that make your body go. 2) there are enzymes that have the job of chopping up big macronutrients like starch or protein. 3) pineapples have an enzyme in their juice that targets the protein matrix that holds meat together. Adam probably skipped talking about pineapple juice to focus just on the unfurling of the proteins, not the cutting up of proteins.
Late comment but adding color to a marinade can be misleading as different substances get absorbed at different rates. We have an entire separation process dedicated to this phenomenon called Chromatography :D The Sodium from the Salt and the Citric Acid from Lemons were both probably way ahead of the color by the time you removed the meat.
That’s true but that doesn’t change the fact that marinades do something different than just a sauce or a rub. It also shows that it’s BS that marinades don’t do anything.
Interesting. So, the solution would be to use ingredients that are dyed blue rather than adding blue dye to the mixture? If it were really something that mattered a great deal, I could see someone trying it. But I see the point and it makes a sense to me.
@@codacreator6162 No, dying something blue would take us back to the original problem where the dye on the substance will be absorbed less readily than the substance itself. Remember that the act of absorption ends up separating even homogenous mixtures The solution would be, at least for lemon, to do a cross sectional litmus test by cutting a slice of the meat For detecting salinity across the cross section of meat, it might be trickier
The claim was that flavor penetrated/infused deep inside into the meat. So yes this is science, and it was proven, that it does not. That it sticks to the surface, well that is obvious.
@@sankim3499 Because doing that is 100% as pointless as the equivalent I pointed out. Who cares if the marinade penetrates super deeply? You marinate meat to flavor the outer layer of it, which you will taste when you eat it. Cutting it off defeats the whole purpose.
@@sankim3499 But you can’t just say that you proved that it does literally nothing. By erasing your work, you invalidate any right to call it valid science.
@@eXJonSnow he’s not testing if liquid will stick to skin. Everyone knows liquid will stick to skin. Nobody would watch the video if it was called “will putting liquid on the outside of something make it taste like the liquid”
I was almost in the 'marinades do nothing' camp, but this video has actually convinced me otherwise. You just have to acknowledge what they're meant to do, and not expect them to penetrate anything more than a couple of mm. Good video.
So marinades are pointless. If it doesn't penetrate the meat it's no different than a seasoning/spice/sauce. Those thing don't require extra time either.
@@randybobandy9828 It's one method by which to more tightly bind spices and flavors to the outer layer of the meat without significantly changing the final outer texture or getting in the way of the outer browning/searing/skin. Yes, whether you're using a spice, sauce, or marinade you're still essentially only applying flavor to the surface (though a marinade goes a bit deeper). But in the cases of spice the seasoning is loosely bound to the surface, and in the case of a sauce you're covering any skin/browning in such a way that can alter the texture (and to some degree flavor) of the final product. A marinade gets you the best of both (in theory), flavoring the layer of meat tissue right below the outer most - though whether that's worth the effort is debatable. But at the very least I wouldn't call it totally interchangeable with examples you mentioned. I think it's totally valid to just say it's not worth the effort, rather than trying to strictly equate it to something else.
It was an experiment designed to achieve a specific result. But for the life of me I can't think of a reason why they would care so much about proving a marinade does nothing.
It does nothing to the inner surface. This is what they are saying. No breakdown of the meat (no tenderizing, no seasoning, no flavor past the outer layer). It really isn't that hard to understand that is it? The claims of marinades to make the meat more tender are obviously false. You aren't served a plate of fully cut up steak with evenly applied saucing. And, as my wife says. A perfectly done steak requires no sauce and no marinade. It tastes great. Period.
The real perpetuated myth is that marination is meant for large cuts. It's meant for bite sized sliced or chopped bits, so it can penetrate more surface area and distribute flavor throughout. That's the point. You don't marinate an entire chicken, all it will do is change color.
@@JonCodec another thing i learned is to freeze and thaw tofu first so then you get more cracks in the surface and therefore more surface area for marinade to adhere to, same concept goes with flank steak, its already a stringier meat therefore has more surface area. Dang, wanting some cilantro lime steak fajitas now.
marinating large cuts of meat works well. Not sure what you're doing with your meats, or what kind of marinade you're using, but I've marinated large cuts of meat overnight, or two nights before roasting, smoking, jerking, and let me tell you, that flavour is something else
When it comes to cheap cuts of meat, marinading is basically required to tenderize it and make it palatable, unless you're slow cooking. When you get that primo meat, it's a waste to marinade or excessively flavor the meat. Gotta be able to taste that cows whole life story, unadulterated. Ain't got the bank to eat prime cuts everyday, so gotta savor it. 😂
If I'm marinating meat (like steak), I just "fork tenderize" it first. No need for a meat mallet, just fork both sides prior to marinading. Works great for enhancing the flavour AND mechanically tenderizing the meat.
10:31 - "And I always put lots of salt in my marinades, which I suppose technically makes them brines, too". "Marinade" is derived from the Spanish verb marinar, meaning "to pickle in a brine". The root word is mar, i.e. the sea.
basically, its a table that has been marinated in isopropyl alcohol, and other disinfectants for added flavor and nutrition. So next time, see if you can detect the slight nuances of the different ingredients.
Damn this is good science. As someone who reads scholarly articles literally hours a day I become absolutely furious at how often even researchers/doctors misinterpret or erroneously extrapolate results. Wish you were in the medical research field, but I'm pretty damn sure you've found an amazing niche. Good stuff.
Was a chef for 15 years before I got out of the business. I always found that most of the time chicken was the protein being marinated. Other proteins like good tuna, sea bass, quality beef and pork, stand on their own. And as you laid out so nicely, we always broke down our chicken and tenderized it. I HATE cooking thick chicken breasts without tenderizing. You're always playing the game of overcooking the outside waiting for the internal temp to catch up. Butterflying, or just breaking them down to smaller filets and tenderizing them does such a service to the meat. It's almost like eating an entirely different food. I've seen so many situations in the kitchen where cooks sear/grill a full breast, and just kill it in the oven. I spent a lot of time testing temps and some of the breasts were 200 internal after resting, and like 220-260 outer. The paranoia of chicken has ruined young cooks. Last 2 kitchens I started a chicken crusade to just get a decent piece of sliced grilled chicken for a caesar salad lol. I've never been a fan of very large birds either. I've done a lot of Thanksgiving services over the years, and the smaller birds always were better. Instead of going for monstrous abominations of a Turkey, with larger families I always went for multiple smaller birds. It's nice too, because everyone is always seeking out the large birds, you can get good deals on smaller ones. Marinades work great, with well prepared chicken, maybe something like skirt steak. Anything else, brine or just traditional seasoning.
Can you help me out with my chicken problems? Lol. So I'm just a student beginner home cook and I really like chicken teriyaki. But one problem I have is that I can't get both the sauce and the meat perfect. Either the meat is good and soft and the sauce is too watery or the sauce is nice and thick and sticks to the meat but the meat itself is lowkey overcooked and a bit hard/dry? I don't know what I should do, lower the temperature and cook for longer or increase the temp. I've tried piling up the meat on one side of the pan and try to let the sauce spread out evenly but that didn't do much
@@khirek5335 The way you described your situation, seems like you're cooking chicken in the pan. Which is totally okay. So don't be scared to use a cheap cooking thermometer, even pros use them, accuracy with temps makes great food. If I were you, I would: Prepare my raw chicken properly- Depends on what you want to do, but I'd clean it up and take the fat/bones out of it. Wash it good. Now this part depends, but generally you dont want to cook giant chicken breasts because by the time the center is to safe eating temperature, the outside will be overcooked. You either need to filet the whole chicken breasts into something thinner, maybe an inch thick(tops) or cube or skewer the chicken. If you filet them, do it a bit thick and pound them out medium force with a hammer. Just to tenderize. Either way, you're not gonna have something really thick. Marinate/brine the chicken- find a recipe you like and do it up. There is a huge argument to whether marinating stuff in an oily marinade actually works, but most people agree that thin vinegary stuff works so many something with rice vinegar, mirin, soy sauce, etc. throw some garlic and ginger in there. I haven't tried it, but I bet you could use some of that thin teriyaki marinade from kikkoman for this and it would be great. You dont have to do this step, but it will elevate something good to something amazing. Cook the chicken- this also depends on what you wanna do. Grill, oil, etc. The important part is to not kill the chicken. If you have some nice chicken filets that are 3/4 an inch thick (after being pounded out) you should shoot for an internal temperature of 155. And I mean internal, the very center of the meat. The hot outside will bring the inside up to 165. Just let it sit for a couple minutes while you prepare the rest of your stuff. Peoples biggest problem with chicken is overcooking it until it's like 200 degrees chewy and gross. This part comes with experience, but if your internal temp is 165 and you're just pulling it off, you overcooked it. By the time you eat it, it is going to be 175 or 185, etc. That's like trying to make a medium rare steak and getting a medium well. Sauce: this is the hardest one. Buy some mirin. It's like japanese rice cooking wine, kikkoman makes it. They use it in japan like italians use wine. When you pull your chicken out of your pan and put it to the side to cook up, pour whatever excess oil you have in the pan into the sink or something safe. It will melt plastic so dont pour it over a plastic cup or something. The idea is to deglaze the pan and get all those sticky chicken bits and stuff stuck to the pan to release. So you dump the mirin rice wine in there and it should bubble up and get going. Now you dump your sauce in there and do your thing. Let it reduce to your desired thickness. Dont turn heat to high or you'll scorch it. Patience. If you breaded your chicken it might get thick, just a tiny bit of water or mirin at a time and work it in to thin it out. This one is hard because teriyaki can go from syrupy stickiness to a marinade as thin as soy sauce. Look up roux or xanthan gum if you need to thicken stuff. Arrowroot works too I think. Cook some rice, throw it all together and you're good.
@@sweptinblack yo you wrote a whole essay for me, thank you so much! Taste wise mine is pretty okay it's just the consistency that bothers me but the one main thing to take away from you is to just remove the chicken once it's perfect and THEN cook the sauce. Some of the other recipes I came across don't mention it like that but I will definitely try it and it makes sense to do so if my main problem is the chicken being done before the sauce gets thick. Thank you so much!
@@CrokusTheDerg Let's be real, you don't need a Turkey the size of your entire oven for most peoples situation nowadays. Everyone I know ends up throwing most of it right into the trashcan every year so what's the point. That was the point, not getting one the size of a grouse or something. That kind of goes without saying.
As someone with an eating disorder I'd like to thank you for your videos! Food doesnt feel taboo here, but objective, scientific and enjoyable. This is really helping me get through it... so thank you!
@@aterack833 it's really not your business lol and pretty rude to ask. i.e. your takeaway from hearing someone is recovering from illness isnt "glad you're doing better and this is helping you" it's "oh woah no way did you have one of the cool ones?!"
@@vivianloney8826 How is that rude at all. OP shared that they have an eating disorder and then @aterack833 wanted to know more. If OP doesn't feel comfortable they can just not answer. you know this is the internet not a televised interview. It's anonymous and OP has no obligation to answer.
@@vivianloney8826 its more like if you hear someone recovering from an illness, and you go: 'oh? what happened/what was it?'. its not as rude as you are making it sound, just personal, and op has the freedom not to answer.
Marinating chicken is soy sauce (soy honey spring onions) 24H changes the structure of the meat entirely. I think its the salt content in the soy sauce. I like it. Marinating also help with keeping the meat longer in the fridge as it reduces contact with air similar to what sous-vide does.
Fun fact: what the meat industry also does with the clever injection trick is enhance the mass of any particular cut to reach even up to twice the original value by injecting a protein-salt mix in addition to seasoning. Then the meat is mechanically "massaged" so that the fibers can accommodate the increased volume of fluid and distribute it uniformly. That's why free range chicken is usually way smaller and leaner.
@Squad 47 if you live at the dutch border try and get meat from there to see it. Our chicken shrinks like no tomorrow in the pan, imagine the surprise we had when the German chicken didn't and we couldn't fit all of the pieces in the pan 😂
you sure its not a genetics thing? My families a big name in our branch of livestock and having spent sometime around names in the poultry industry your standard bird you buy from a local farmer is nothing like the stuff that the universities engineered. Breast size and laying capabilities are night and day. We aren't in food processing so I can't say its not done but i've seen plenty of birds with grocery store sized breasts (and bigger on non-commercial varieties). Is two times common practice? The genetic stock out of Purdue I saw reached that size naturally.
I love these fundamental food theory videos. They definitely help me to think about the processes I use in the kitchen that help me to be a better cook overall. Thank you!
@@Gandhi_Physique a lot of experts ARE experts in their field, but the reality is their field overlaps in parts with other fields despite what they were 'taught' to specialize and the end result is that their work has glaring faults and inefficiencies.
its best to season as late as you can, this avoids marination and keeps the flavours as fresh as possible. Like Adam, i also find homoginous food boring, that's why i season my ass crack because everything will immediately mash together at the latest stage possible. its definitely a sensation
@@olymolly3637 imagine there will be innovation in the future where human can change sence of taste in tongue, so any bland food I eat can taste great or tastin meat flavor out of cucumber
@@bismarrezaaraisyi384 Not the future at least. That's what's the spices, herbs (yeah the marinades lol) & synthetic enhancers of today are for. But if you meant something else, Idk... like brain chips or nanotech that can help enhance your tastebuds?
Adam is one of very few people I actually trust with food facts on RUclips because of his extensive research and quality he puts into each of his videos.
The last bit on straight lime juice reminds me; did some pork sous vide with fresh pineapple one time. Protease is a powerful enzyme, and apparently the temp I was cooking at was not above the denaturing temperature for it. 8 hours later I had a bag filled with some very delicious pork paste
I'd cut the pork into strips then tossed with pineapple, salt, lime, and spices intending to take out later from the water bath and sear off the strips for tacos, but that was not to be
"Marinating does absolutely nothing!" -Mr Willoughby (Yes, I know what I did.) "Well, it does makes the meat mighty tasty, doesn't it?" -All the professional and amateur cooks (and Impostors) marinating their meat for flavour. I mean, yeah it doesn't penetrate the produce as much as we thought, but from there to "I doesn't do anything", there's a leap. Thanks Adam!
I just started watching this channel. I love how, even though the titles sound like clickbait, the question always gets answered right in the beginning of the video. None of that "watch until the end to find out."
They say fighting straw men is bad for the lungs. It doesn't penetrate therefore marinading, the idea of immersion over time to penetrate the meat, does nothing at all.
Lmao getting to the point in the first minute is unprecedented, but I kept watching because I've always wondered why theres this big anti-marinade movement
Adam ragusea is the king of answering straight away. No stupid annoying tiktoks where they tell you the name of the anime you wanna watch in the last second or no telling you to wait.
@@dancheb I agree - if marinades weren't effective at making food tasty, they wouldn't have been use making food tasty for the last six thousand years or so.
Got that it was some type of color/heat/chemical/something filter for an experiment probabaly to assess the effects of marinating on meat but yea interesting choice for a thumbnail. I like it.
I gave up marinating decades ago when it didn't do what I wanted it to do, make my tough cut of meat tender. I just found your channel and subbed and expect to learn a lot about cooking from you. Thanks!
I don't care how far it goes into the meat or the chemical science behind it. Does it taste good, will my family eat it, were there leftovers for tomorrow's lunch is all that matters. I also don't care if its from 1961 or 2021 if it tastes good and doesn't kill me im down, now i have come caribbean jerk chicken marinating overnight for tomorrows dinner. Is it rice or pasta i want with it??
My great-great-grandmother's cookbook has a recipe for fried chicken (published posthumously) and it calls for the chicken to be brined in a buttermilk, rose water, and salt solution (it's actually rather convoluted). But she always won the blue ribbon for her chicken at the county fair, so there was certainly something to it, beyond regular brining in buttermilk. If there's ever an odor in a meat that is a little off-putting, like with mutton from older sheep, try adding some rose water to your brine.
@@Dreamingofivoryart That's why you let it sit and get that flavor painted into the meat. Which is kinda what the video talks about. You did watch it right?
I yelled at my high school senior students for this kind of logic in their research papers. "I excluded the outliers before analyzing the data." EXCUSE ME THE OUTLIERS ARE *PART OF* THE DATA
When You consider that ceviche is "cooked" just with the marinade, you could expect the marinade to change the texture of at least the outside of the meat.
@@LaeirynAdam pointed out this fact that it works better with smaller peices . Also it might be that fish protein or cell structure works better with marinade then other meat so in fish it does penetrate and cooks the whole piece of fish. Which it does in chevice for sure. I made it many times and chevice is not like sashimi even if you pour lime on sashimi short before . Chevice is clearly cooked
I always season my meats before grilling them. I started vacuum bagging them when they marinate in the fridge. I do not soak the meat in water because a lot of the meat juices leach out in to the water and I think dry rubs and seasonings do better with the meat juices for flavor. I still use lime juice or lemon juice, or a bit of vinegar to help break down the meat. Then I cook as slow as I can to keep the meat juicy... Works like a charm.
This is your white wine report: As of right now, there are no mentions of white wine We will keep you updated This is your white wine report Update: wine is shown at 2:24 we are currently investigating if it’s white wine Update#2: we have gotten reports that marinades in the video contain white wine. We are investigating this as well Update#3: we have gotten reports of the chicken being feed white wine while alive. As usual we are investigating this Update#4: we have concluded the results. The first update states that there is wine. We have confirmed that it is white wine Update#5: update number 2 states that the marinades contain white wine. It is unknown if it contains white wine Update#6: update number 3 states that the chickens were feed white wine. Our research has concluded that they were not feed white wine. Update#7: people have reported white wine at 8:12.we have confirmed this as white wine This has been your white wine report
Hey adam. love your videos. I'm a medical student that has taken many chemistry courses. And here's something i think you may not know, but different molecules travel across substances at different speeds/pacing. Or actually the more accurate way to say it, is that they diffuse through at different speeds. This is the basis behind things like "thin layer chromatography", which is what we use for a lot of things; for example the older method for HIV testing. Just because your food coloring has penetrated to a certain depth, does not mean everything else has penetrated to a certain depth. Though it still is a very rough estimate. Keep up the great content :D
The main thing I use marination for is curry, and because the chicken is cut into small pieces, it means the marinade has a lot more surface area to work with.
Fish is often eaten "raw" here in Sweden by curing, pickling and marinating. It also preserves the fish because it essentially cooks it, but without heat. Pickled herring, a staple for a Swedish Christmas, is basically raw fish cured with salt, Acetic acid (the magic in vinegar) and spices for marination. One popular spice is mustard. In Sweden we often use "Ättika", which is just pure Acetic acid and water in various concentrations, and never vinegar.
I saw a Q&A recently where it really hit home how hard you work, and how hard you work to provide for your family. You'll probably never see this, but, thanks man. I get a lot of use AND enjoyment out of these. They genuinely improve my life, and furthermore, I LIKE them. They are entertaining. Not sure what else you could ask for.
There is also the effect of osmotic pressure. A salty marinade will pull water from the remaining intact cells effectively increasing the salt concentration of those cells. If left to reach an isotonic state, those cells can then exchange juices with the marinade.
It's almost as though I have reasons for doing the things I do, and if they had asked me about it, I would have told them. Or they could have just watched the video. But nah, they just wanted to make a little joke.
@@aragusea They get stuck in classic cooking methods like most chefs. If something is too much out there they will brush it off and won't try to make sense of it. There are so many ways of doing things in a kitchen that doesn't make sense if you put it to the scientific test it's absurd. I'm not saying your method is necessarily better (because I haven't tried it enough) but as a scientist it pains me to see people mocking things without trying them out. Your channel and other people like Kenji Lopez-Alt are great to see food from a more scientific point of view.
@Republica Austriaca did you watch the damn video? yes it is indeed correct that marinating does not effect the whole meat BUT because we eat the meat it mixes the outside and inside layer of the meat thus the aciding feel, jesus christ this is simple biology, our damn enzymes combine the flavour from the outer layer meat with the inner layer.
@Republica Austriaca Except the whole "slaying misconceptions" thing? Willoughby has a whole lot of social clout to gain by flouting old laws of cooking. Especially with that obviously biased "experiment". He's trying to be revolutionary via audacity.
Hey Adam, i'm here making some beef bone broth right now and it needs to simmer for 12 hours! I was searching for a bone broth video and it seems you don't have one. I would love if you could do a video all about broth, and why it takes so long. What happens when the collagen is released! Hoping you see this and put it on your list! Thanks for the great info your vids are a great resource
@@meliagant1650 And the 80s was the peak of the movement he was talking about from my understanding, so it’s actually still accurate to say that the 2060’s are closer to now than the time he was talking about. A quick Google search even shows that it started in the 1960’s, so it’s actually a very real possibility that the OP wasn’t even born when it became a thing.
I don't think the food colouring would have proven something because the food colouring does not dissolve in the marinade, and the food colouring is not active osmotically there fore it doesn't move into the meat and therefore it just stays on the surface where it is placed as opposed to a solution(brine) where all the solutes such as salt and other flovours are osmotically active and therefore it moves deeply into the meat Conclusion: Marinade does something if you are using the correct contents.
@@erina6319 Would it? Would a dye move from a 'coastal' cell to a 'landlocked' one, without getting stuck on the walls? Is there a good example of this in every day life?
I will say that while Adam makes plenty of good points in this video, brining is primarily recommended for things like whole chickens, turkeys, large roasts, et al. The problem with marinating in those circumstances is that while, yes, the outer portion of the meat is delicious, that still leaves 90% begging for flavor. You can't possibly incorporate the outer portions into every bite of a large animal. Brining has better results in these cases. Sure, the best solution is to cut the animals down to size and stop expecting a 15lbs hunk of meat to cook perfectly evenly and absorb all the flavors, but people are stubborn about their roasts.
I'm cuban and for Thanksgiving we cut many, many holes into the turkey and douse it in marinade, ensuring the marinade goes inside as many of the holes as possible. We then wrap the entire turkey in bacon to ensure that the flavor and fat of the bacon will further seep into the holes and provide flavor to the entire turkey, not just the outside. Our turkeys are fucking delicious. No dry turkey for us!
"People are expecting marination to do some things that it can't do, but it can do other things" This is addressed within the first minute and a half of the video
@@incendiary6243 People are on this video having actually not watched it or even thought about what Adam said for more than 10 seconds. This Crux dipshit even forgets that... when you chew food, the flavor is distributed amongst what you have in your mouth when you chew. Like a fucking toddler they don't even understand the concept of chewing and what it does, and also thinks that people are out here marinading whole fucking chickens and turkeys rather than cuts of meat around the size of a chicken breast like 99% of people. These fucking idiots.
If you're gonna make teriyaki chicken, you absolutely have to marinate it. If you try to put sauce on while cooking or afterwards, it'll just be plain-ass chicken with some sauce thrown on it. I marinade with a sauce that's liquidy and lower sugar for at least a few hours, overnight if I remember, and try to dry the chicken before cooking, then add a sweeter sauce toward the very end of cooking. Cook some strips or thin slices on the grill with fresh pineapple rings for bomb Hawaiian chicken burgers.
Next from America’s Test Kitchen, “Why burning doesn’t affect meat” where they will cut off the burnt parts before earning it. ATK went into that “experiment” with a idea they wanted to be true and did everything they could to “prove” it
For those interested in such a thing. I still use my fathers marinate for pan fried steak that he learned about 80 years ago when he lived in Chicago. I am unsure if you would go so far as to call it an actual marinade, but if you leave it overnight, it does help soften tough cuts of meat while also adding and enhancing the flavor. Ingredients: Very Dry Sherry: Just enough to cover the steak if marinading for a while, or enough to cover the pan. A1/Worchester Sauce: About 2-3 tablespoons depending on the size of the pan and amount of meat. 1 tablespoon Italian 5 spice Any excess juices from the meat for those that want a little more adventure, try adding a few dashes of crushed red pepper. Simply mix these all together and add your meat. I find the results from marinading 8 hours to be bolder than mixing it and then cooking the steak in the pan with it. I have also cooked mushrooms in this marinade. If the marinade boils away too much, you can add water. The resulting juices are delicious as a side by dipping bread into it.
Now I want to test salt brining a turkey for a day or two and then separately acid marinating it overnight to see if I can get a more diversified flavor profile throughout the meat. Obviously a brineinade control will be used to see if the flavor profile is any different if you separate the salt and acid stages of the preparation.
So as to the revelatory maple and mustard taste combination- Sometime when I was very young I was given a baked red garnet yam with butter and because I was young and weird and liked to experiment I also threw on some french's yellow mustard and !!!! I loved it and have been eating them that way ever since. Everyone I know who's ever seen me do it thinks it's really weird, but a few years back when I turned like 40 maybe it hit me why I started doing it....it tastes like a corn dog. Anyway I highly recommend it, that taste from high sugar content plants and mustard together is really good. Kind of a sweet and sour thing. Anyway, give the Yam thing a try. It's dope!
I'm an experienced home cook (not on your level) and I will try a meal box every once in a while for like 1-3 months just for fun. If I want something particular I'll go to the store for the ingredients to make it. The meal boxes are fun, surprising, and they totally take your cooking in new directions. You will learn things you never thought you wanted/needed to know and then from those experiences, boom you're a better cook, and you have more skills/ideas to bring in the kitchen next time you want to make something.
I reccomend these to anyone who wants to learn and "Food Labs" by Kenji Lopez Alt. Understanding how the why, will open up an unlimited amount of possibilities.
Galbi, korean short rib, marinate for a few days and it tastes wonderful. Also they're cut in slices so the marinade soaks into the entire meat making it soft and delicious.
Thks for sharing didn't know scientific studies were made on the topic. About the color you used, is not so easy. In fact, it shows that the color stays outside but doesn't show that nothing goes inside. It's like when you go for medical imaging, and you need to look for something. You need to: first) find a molecule that will allow you you observe something (i.e you can follow a dose of sugar you inject), second) attach something to the existing molecule injected to be sure to see it with the imaging device (say gadolinium for MRI). And then you will be able to observe it through the body.
![Kodak Black - Versatile 4 [Official Video]](http://i.ytimg.com/vi/VcP_1Ua__vY/mqdefault.jpg)
I was so confused when I saw the thumbnail I thought the chicken was rocks
I thought it was opal
I was just thinking "Why is it BLUE??"
I thought the same thing! I was a bit confused as to how marinating rocks would actually do anything. XD
I thought it was small peices of glass.
@@Apemon7 I thought the same thing too xD
I have literally never heard of this anti-marinade propaganda
Beaye hahahahahahaha
@Beaye yeah but where do chemtrails fit in?
Snake Plissken Have you ever seen a cartoon where smell lines are wafting up off of hot food? Those are the chem trails. If you breathe them in, they mind control you into wanting to eat that food.
Look into it.
Beaye irony? Or are you dumb
5G is the Chinese government's codename for MSG. It's so obvious once you see the facts.
"Yes marinating absolutely does do something"
*Credits*
en.wikipedia.org/wiki/Inverted_pyramid_(journalism)
@@aragusea woah first reply adam
@@aragusea 1 like woahhh
Merrill George you can’t woooosh a Ragusea
@@aragusea this has just changed my life
He answered the question within the first 7 seconds. Quick and to the point with all of the actual evidence and thoughts AFTER the fact, but interesting enough to warrant a full watch. THIS is quality food content. It isn't an entire webpage worth of preamble, 12 minutes of B-roll, or over half a video of advertisement. Absolute legend.
Agreed. I fully enjoy ingesting Adam’s vids; nugget-city & cheers, Adam! 🥂
It's garbage and is not consistent with actual food science. I'll bet you believe in the vax too! LOL
Yes, and one of the few examples I've seen of a headline that's a yes/no question in which the answer is "yes"!
He seems to expound upon the point from the most relevant info to the least. Quite informative.
That’s what I’ve been enjoying about this channel since I discovered it a few days ago
“The hip thing all the cool kids are soaking their meats in”
Haha nice
Thats the comment I paused the video and was looking for. Thanks.
IMMA DIP MY BALLS INTO SOME THOUSAND ISLAND DRESSING CAUSE I GOT DEPRESSION
@@zebius4157 I laughed at that.
Hahaha :))
A less arrogant conclusion Test Kitchen could have come to would have been " Marinading doesn't do what we thought it did".
Or "marinating doesnt do what someone who's never given any thought to it might have possibly thought it did for a moment"
I wouldn't find it arrogant, more of clueless.
@@brentoctaviano7059 i find it quite arrogant to believe that because you realize marinating doesnt penetrate into more than the outer layer of meat that it becomes ok to pretend like human beings have been wasting their time and energy for 100's of years.....especially when you are completely full of shit and using this information to try to line your pockets
That wouldn't get half the clicks
@@farfromirrational yikes calm down
pineapple juice, probably the biggest proof that marinating does something
Enzymatic tenderization - that's a whole other area I should have gotten into but the vid was already 13 min long.
@@merrillgeorge1838
Pineapples have that enzyme, while you eating pineapple it literally eats you... thats why it can be painful if you eat too much
Honey is also a very good substitute
@@merrillgeorge1838 so, in simple terms,
1) enzymes are the protein machines that make your body go.
2) there are enzymes that have the job of chopping up big macronutrients like starch or protein.
3) pineapples have an enzyme in their juice that targets the protein matrix that holds meat together.
Adam probably skipped talking about pineapple juice to focus just on the unfurling of the proteins, not the cutting up of proteins.
@@aragusea we're Thrilled dir Part 2 ;)
Late comment but adding color to a marinade can be misleading as different substances get absorbed at different rates. We have an entire separation process dedicated to this phenomenon called Chromatography :D
The Sodium from the Salt and the Citric Acid from Lemons were both probably way ahead of the color by the time you removed the meat.
That’s true but that doesn’t change the fact that marinades do something different than just a sauce or a rub. It also shows that it’s BS that marinades don’t do anything.
Interesting. So, the solution would be to use ingredients that are dyed blue rather than adding blue dye to the mixture? If it were really something that mattered a great deal, I could see someone trying it. But I see the point and it makes a sense to me.
@@codacreator6162
No, dying something blue would take us back to the original problem where the dye on the substance will be absorbed less readily than the substance itself. Remember that the act of absorption ends up separating even homogenous mixtures
The solution would be, at least for lemon, to do a cross sectional litmus test by cutting a slice of the meat
For detecting salinity across the cross section of meat, it might be trickier
Radioactive marker
@@Tom-ts5qd Finally, a practical solution
"If you add flavor, and then cut off the flavor, you have no flavor! Its science!"
The claim was that flavor penetrated/infused deep inside into the meat. So yes this is science, and it was proven, that it does not. That it sticks to the surface, well that is obvious.
I understand this, I'm saying I do not care because there's still flavor being put onto meat.
Sorry you were offended
@@CerpinTxt87 no offense buddy, I was just stating. It should read as a statement not an attack. 😉
youre a moron
It's not science it's pure common sense, you lick the flavor off a chip then eat the wet flavorless chip u won't taste the flavoring duh
"marinading does nothing" is the most flavourless thing i've ever heard, i can feel my south asian ancestors all gasping in disgust
I know right, it is a heresy on itself.
S.E. Asians: These people don't truly know how cooking works isn't it? Lol
LITERALLY flavourless lmao
This is one of the sickest burns I’ve ever seen.
Clearly they've never poured pineapple juice on literally anything in creation.
Shaving off the marinated skin of the chicken is like cutting the crust off of a steak and then saying "what was the point of searing the steak?"
1000% agree
It's to see if the interior without the marinated layer absorbed the flavor of the marinade, why is this comment so upvoted?
@@sankim3499 Because doing that is 100% as pointless as the equivalent I pointed out. Who cares if the marinade penetrates super deeply? You marinate meat to flavor the outer layer of it, which you will taste when you eat it. Cutting it off defeats the whole purpose.
@@sankim3499 But you can’t just say that you proved that it does literally nothing. By erasing your work, you invalidate any right to call it valid science.
@@eXJonSnow he’s not testing if liquid will stick to skin. Everyone knows liquid will stick to skin. Nobody would watch the video if it was called “will putting liquid on the outside of something make it taste like the liquid”
I was almost in the 'marinades do nothing' camp, but this video has actually convinced me otherwise. You just have to acknowledge what they're meant to do, and not expect them to penetrate anything more than a couple of mm. Good video.
So marinades are pointless. If it doesn't penetrate the meat it's no different than a seasoning/spice/sauce. Those thing don't require extra time either.
@@randybobandy9828 It's one method by which to more tightly bind spices and flavors to the outer layer of the meat without significantly changing the final outer texture or getting in the way of the outer browning/searing/skin.
Yes, whether you're using a spice, sauce, or marinade you're still essentially only applying flavor to the surface (though a marinade goes a bit deeper). But in the cases of spice the seasoning is loosely bound to the surface, and in the case of a sauce you're covering any skin/browning in such a way that can alter the texture (and to some degree flavor) of the final product. A marinade gets you the best of both (in theory), flavoring the layer of meat tissue right below the outer most - though whether that's worth the effort is debatable.
But at the very least I wouldn't call it totally interchangeable with examples you mentioned. I think it's totally valid to just say it's not worth the effort, rather than trying to strictly equate it to something else.
@@randybobandy9828 the video answers this. It's so that you can have sauce free texture but saucy flavor.
@@randybobandy9828 basically you didnt understand anything you watched
@@randybobandy9828 you didn't watch the video did ya
Painting is a scam, I just leave my house at the insulation level. It helps with sound quality as well
Cancer too
@@amelk2732 Your chances of getting cancer are higher at sea level then in the Chilean mountains simply because of the higher concentration of oxygen.
King Peter Omg Oxygen causes cancer confirmed.
*illuminati conspiracy music plays in the background*
Wow I leave mine at the studs
Tyler Peters pffff who need walls
Willoughby: **Marinades the meat**
Also Willoughy: **Cuts off the marinaded parts**
Willoughby's Conclusion: lOoK tHeReS nO mArInAdE iT dOeSnT wOrK
I have lost all hope
Next video he'll cook a steak rare and cut off the brown stuff then proclaim heat doesn't work on food.
It was an experiment designed to achieve a specific result.
But for the life of me I can't think of a reason why they would care so much about proving a marinade does nothing.
It does nothing to the inner surface.
This is what they are saying.
No breakdown of the meat (no tenderizing, no seasoning, no flavor past the outer layer).
It really isn't that hard to understand that is it?
The claims of marinades to make the meat more tender are obviously false.
You aren't served a plate of fully cut up steak with evenly applied saucing.
And, as my wife says.
A perfectly done steak requires no sauce and no marinade.
It tastes great. Period.
@@Slidaulth Please shut the fuck up, thank you.
Love how you answered the statement of the video immediately
Markus Kromli Right? This channel is fantastic
The Adam Neely anti-clickbait technique
Bob Joeman I was about to say that. Good on you m8.
He ain't bsing all over your face.
The real perpetuated myth is that marination is meant for large cuts. It's meant for bite sized sliced or chopped bits, so it can penetrate more surface area and distribute flavor throughout. That's the point. You don't marinate an entire chicken, all it will do is change color.
I'll keep that in mind
Overcorrection
this is how i make my tofu taste good! just cut it into small pieces first (:
@@JonCodec another thing i learned is to freeze and thaw tofu first so then you get more cracks in the surface and therefore more surface area for marinade to adhere to, same concept goes with flank steak, its already a stringier meat therefore has more surface area. Dang, wanting some cilantro lime steak fajitas now.
marinating large cuts of meat works well. Not sure what you're doing with your meats, or what kind of marinade you're using, but I've marinated large cuts of meat overnight, or two nights before roasting, smoking, jerking, and let me tell you, that flavour is something else
Their studies are the equivalent of that kid who poured boiling hot microwaved water over plants to prove microwaves are poisoning our food.
U.S.A. Unlimited Stupidity Available, we never fail to deliver.
Florida?
@Rusty Shackleford don't speak.
@deathlordfgf undereducated tyrannical capitalist
@deathlordfgf get a moral compass, coke head.
"marinading does nothing"
except it add flavour and soften certain type of meat...
When it comes to cheap cuts of meat, marinading is basically required to tenderize it and make it palatable, unless you're slow cooking. When you get that primo meat, it's a waste to marinade or excessively flavor the meat. Gotta be able to taste that cows whole life story, unadulterated. Ain't got the bank to eat prime cuts everyday, so gotta savor it. 😂
@@yungdesk damn, you gonna marinate your wagyu a5?
@@azerohiro damn you
rich costume wearing billionaire !
i've never even laid eyes on that bullshi.. meat, i mean bull meat!
Sifath Monzur more like bull fat, there’s more fat in wagyu than actual meat 😂
@@yungdesk
Put a steak in ground up pineapple and tell me it's a misconception again.
If I'm marinating meat (like steak), I just "fork tenderize" it first. No need for a meat mallet, just fork both sides prior to marinading. Works great for enhancing the flavour AND mechanically tenderizing the meat.
Need one of those sharp forks, or thin tong ones, some are wider (which is good to not stabith thy tongue
That's how I do it and it does taste yummy to my taste buds, and that's all that counts, eff the naysayers.
last time I forked my steak, I was banned from the Steak House.
That's if you don't want to also flatten it
But using a mallet is fun.
10:31 - "And I always put lots of salt in my marinades, which I suppose technically makes them brines, too". "Marinade" is derived from the Spanish verb marinar, meaning "to pickle in a brine". The root word is mar, i.e. the sea.
At McDonald's a sign said: "This table has been sanitized for your enjoyment". And I think to myself man, I can't eat an entire table by myself.
Wow😅
Wow! Thats the most related thing to this video I've ever heard!
@@zackiechan2601 lol
LOL
basically, its a table that has been marinated in isopropyl alcohol, and other disinfectants for added flavor and nutrition. So next time, see if you can detect the slight nuances of the different ingredients.
"we removed the marinade and it didn't taste like marinade!"
*mmm yes the floor here is made out of floor*
Floor is sure made of something, but it will be a material that sure isnt called floor.
@@paddington1670 Yes, it will be made out of materials known as **flooring**.
eyo it's a meme it doesn't have to necessarily make sense
I’m pretty sure they thought that marinade seeps into the meat but I guess they didn’t know :/
"We removed all the dirt, now this plate full of 'ground' just tastes like grass"
Damn this is good science. As someone who reads scholarly articles literally hours a day I become absolutely furious at how often even researchers/doctors misinterpret or erroneously extrapolate results. Wish you were in the medical research field, but I'm pretty damn sure you've found an amazing niche. Good stuff.
i gained a few iq whilst reading your comment
@@wolfleader2 😎 dope
@@GlaciusDreams 😎
i dont wanna take anything away from adam, but have you ever heard of "french guy cooking"? youre welcome.
Even smart people are dumb.
Was a chef for 15 years before I got out of the business. I always found that most of the time chicken was the protein being marinated. Other proteins like good tuna, sea bass, quality beef and pork, stand on their own. And as you laid out so nicely, we always broke down our chicken and tenderized it. I HATE cooking thick chicken breasts without tenderizing. You're always playing the game of overcooking the outside waiting for the internal temp to catch up. Butterflying, or just breaking them down to smaller filets and tenderizing them does such a service to the meat. It's almost like eating an entirely different food. I've seen so many situations in the kitchen where cooks sear/grill a full breast, and just kill it in the oven. I spent a lot of time testing temps and some of the breasts were 200 internal after resting, and like 220-260 outer. The paranoia of chicken has ruined young cooks. Last 2 kitchens I started a chicken crusade to just get a decent piece of sliced grilled chicken for a caesar salad lol. I've never been a fan of very large birds either. I've done a lot of Thanksgiving services over the years, and the smaller birds always were better. Instead of going for monstrous abominations of a Turkey, with larger families I always went for multiple smaller birds. It's nice too, because everyone is always seeking out the large birds, you can get good deals on smaller ones. Marinades work great, with well prepared chicken, maybe something like skirt steak. Anything else, brine or just traditional seasoning.
Can you help me out with my chicken problems? Lol. So I'm just a student beginner home cook and I really like chicken teriyaki. But one problem I have is that I can't get both the sauce and the meat perfect. Either the meat is good and soft and the sauce is too watery or the sauce is nice and thick and sticks to the meat but the meat itself is lowkey overcooked and a bit hard/dry? I don't know what I should do, lower the temperature and cook for longer or increase the temp. I've tried piling up the meat on one side of the pan and try to let the sauce spread out evenly but that didn't do much
@@khirek5335 The way you described your situation, seems like you're cooking chicken in the pan. Which is totally okay. So don't be scared to use a cheap cooking thermometer, even pros use them, accuracy with temps makes great food. If I were you, I would:
Prepare my raw chicken properly- Depends on what you want to do, but I'd clean it up and take the fat/bones out of it. Wash it good. Now this part depends, but generally you dont want to cook giant chicken breasts because by the time the center is to safe eating temperature, the outside will be overcooked. You either need to filet the whole chicken breasts into something thinner, maybe an inch thick(tops) or cube or skewer the chicken. If you filet them, do it a bit thick and pound them out medium force with a hammer. Just to tenderize. Either way, you're not gonna have something really thick.
Marinate/brine the chicken- find a recipe you like and do it up. There is a huge argument to whether marinating stuff in an oily marinade actually works, but most people agree that thin vinegary stuff works so many something with rice vinegar, mirin, soy sauce, etc. throw some garlic and ginger in there. I haven't tried it, but I bet you could use some of that thin teriyaki marinade from kikkoman for this and it would be great. You dont have to do this step, but it will elevate something good to something amazing.
Cook the chicken- this also depends on what you wanna do. Grill, oil, etc. The important part is to not kill the chicken. If you have some nice chicken filets that are 3/4 an inch thick (after being pounded out) you should shoot for an internal temperature of 155. And I mean internal, the very center of the meat. The hot outside will bring the inside up to 165. Just let it sit for a couple minutes while you prepare the rest of your stuff. Peoples biggest problem with chicken is overcooking it until it's like 200 degrees chewy and gross. This part comes with experience, but if your internal temp is 165 and you're just pulling it off, you overcooked it. By the time you eat it, it is going to be 175 or 185, etc. That's like trying to make a medium rare steak and getting a medium well.
Sauce: this is the hardest one. Buy some mirin. It's like japanese rice cooking wine, kikkoman makes it. They use it in japan like italians use wine. When you pull your chicken out of your pan and put it to the side to cook up, pour whatever excess oil you have in the pan into the sink or something safe. It will melt plastic so dont pour it over a plastic cup or something. The idea is to deglaze the pan and get all those sticky chicken bits and stuff stuck to the pan to release. So you dump the mirin rice wine in there and it should bubble up and get going. Now you dump your sauce in there and do your thing. Let it reduce to your desired thickness. Dont turn heat to high or you'll scorch it. Patience. If you breaded your chicken it might get thick, just a tiny bit of water or mirin at a time and work it in to thin it out. This one is hard because teriyaki can go from syrupy stickiness to a marinade as thin as soy sauce. Look up roux or xanthan gum if you need to thicken stuff. Arrowroot works too I think.
Cook some rice, throw it all together and you're good.
@@sweptinblack yo you wrote a whole essay for me, thank you so much! Taste wise mine is pretty okay it's just the consistency that bothers me but the one main thing to take away from you is to just remove the chicken once it's perfect and THEN cook the sauce. Some of the other recipes I came across don't mention it like that but I will definitely try it and it makes sense to do so if my main problem is the chicken being done before the sauce gets thick. Thank you so much!
good deal for all the bones maybe
@@CrokusTheDerg Let's be real, you don't need a Turkey the size of your entire oven for most peoples situation nowadays. Everyone I know ends up throwing most of it right into the trashcan every year so what's the point. That was the point, not getting one the size of a grouse or something. That kind of goes without saying.
As someone with an eating disorder I'd like to thank you for your videos! Food doesnt feel taboo here, but objective, scientific and enjoyable. This is really helping me get through it... so thank you!
Which type? (Too much or too little? Or just wrong types/no variety?)
@CRAB-20 because a lot of other things are classified as eating disorders also
@@aterack833 it's really not your business lol and pretty rude to ask. i.e. your takeaway from hearing someone is recovering from illness isnt "glad you're doing better and this is helping you" it's "oh woah no way did you have one of the cool ones?!"
@@vivianloney8826 How is that rude at all. OP shared that they have an eating disorder and then @aterack833 wanted to know more. If OP doesn't feel comfortable they can just not answer. you know this is the internet not a televised interview. It's anonymous and OP has no obligation to answer.
@@vivianloney8826 its more like if you hear someone recovering from an illness, and you go: 'oh? what happened/what was it?'. its not as rude as you are making it sound, just personal, and op has the freedom not to answer.
i skipped over this in my recommended feed because of the thumbnail.. "why am i being recommended a video about gem stones?"
That’s what I thought. Why would we wanna marinate our gemstones?
I clicked on it because I thought it was going to be some mind blowing experiment using marinade to penetrate gem stones XD
That’s why I clicked, I wanted a nice recipe for turquoise or something
I'm definitely making blue chicken next week
I thought the same thing lol. Blue dyed tofu or lapis lazuli??
Marinade does nothing...
JAMAICANS have left the chat.
Indians were never here
literally just placed some pork in a jerk marinade lol
China, Greece, Egypt deleted their accounts.
Portugal just tossed their internet out the window.
@@ShortHandedNow Japan just cleared their browsing history
Marinating chicken is soy sauce (soy honey spring onions) 24H changes the structure of the meat entirely. I think its the salt content in the soy sauce. I like it.
Marinating also help with keeping the meat longer in the fridge as it reduces contact with air similar to what sous-vide does.
“Perfectly seasoned, as all things should be.”
Damn
Once a Weissman said that
This made me laugh 2 much
Fun fact: what the meat industry also does with the clever injection trick is enhance the mass of any particular cut to reach even up to twice the original value by injecting a protein-salt mix in addition to seasoning. Then the meat is mechanically "massaged" so that the fibers can accommodate the increased volume of fluid and distribute it uniformly.
That's why free range chicken is usually way smaller and leaner.
@Squad 47 if you live at the dutch border try and get meat from there to see it.
Our chicken shrinks like no tomorrow in the pan, imagine the surprise we had when the German chicken didn't and we couldn't fit all of the pieces in the pan 😂
you sure its not a genetics thing? My families a big name in our branch of livestock and having spent sometime around names in the poultry industry your standard bird you buy from a local farmer is nothing like the stuff that the universities engineered. Breast size and laying capabilities are night and day. We aren't in food processing so I can't say its not done but i've seen plenty of birds with grocery store sized breasts (and bigger on non-commercial varieties). Is two times common practice? The genetic stock out of Purdue I saw reached that size naturally.
U should start a series about debunking cooking myths
Yesss !!
I debunk other people's debunks. Call me the dedebunker.
@@aragusea doesn't that make you the bunker?
@@aragusea ultimate debunker
@@KanjoosLahookvinhaakvinhookvin hello Dr doofenshmirtz
I love these fundamental food theory videos. They definitely help me to think about the processes I use in the kitchen that help me to be a better cook overall. Thank you!
Your white wine report:
White wine was mentioned at 8:13
This has been your white wine report.
Have a nice day.
Thanks for the wine report. Greatly appreciated.
micha05 Thank you
Report read. Thanks!
thank you king
God bless
"We seared a steak and then cut off the crust, proving that searing your steak does nothing"
we cooked for one second, cut off the outer layer and look. raw meat. cooking doesnt do anything
too many experts use such blatantly flimsy logic. And they are experts so people don't think too much about the illogical nature of their positions.
I laughed so hard at this, well played to expose their flawed logic
@@Gandhi_Physique a lot of experts ARE experts in their field, but the reality is their field overlaps in parts with other fields despite what they were 'taught' to specialize and the end result is that their work has glaring faults and inefficiencies.
The point would then be that searing your steak only affects the outside and doesnt affect the meat on the inside (i know that isnt strictly true)
“why I marinade my oven, not my meat”
My oven, my cutting board, my plate.... my tongue.
its best to season as late as you can, this avoids marination and keeps the flavours as fresh as possible. Like Adam, i also find homoginous food boring, that's why i season my ass crack because everything will immediately mash together at the latest stage possible. its definitely a sensation
@@olymolly3637 imagine there will be innovation in the future where human can change sence of taste in tongue, so any bland food I eat can taste great or tastin meat flavor out of cucumber
@@bismarrezaaraisyi384 Not the future at least. That's what's the spices, herbs (yeah the marinades lol) & synthetic enhancers of today are for. But if you meant something else, Idk... like brain chips or nanotech that can help enhance your tastebuds?
@@olymolly3637 well, there's a lot of possibility, especially with that chip thing you mention.
2:08 "So basically you're denaturing those proteins with DAT ASSid."
He waited his whole life for this moment.
Adam is one of very few people I actually trust with food facts on RUclips because of his extensive research and quality he puts into each of his videos.
Dude was a journalist and it shows!
The last bit on straight lime juice reminds me; did some pork sous vide with fresh pineapple one time. Protease is a powerful enzyme, and apparently the temp I was cooking at was not above the denaturing temperature for it. 8 hours later I had a bag filled with some very delicious pork paste
I'd cut the pork into strips then tossed with pineapple, salt, lime, and spices intending to take out later from the water bath and sear off the strips for tacos, but that was not to be
I hope you made sausages out of it.
I have pineapple
I have a pork paste
Pineapple pork paste
😎
@@Swishy_Blue This is such a random reference I love it lol
I did a similar thing with a bag of beef strips I was marinating for jerky.
From how thumbnail alone, I thought Adam was gonna marinate some Infinity Stones
Culinary delights require the strongest wills
They called me a mad man.
i see you everywhere
"Marinating does absolutely nothing!" -Mr Willoughby (Yes, I know what I did.)
"Well, it does makes the meat mighty tasty, doesn't it?" -All the professional and amateur cooks (and Impostors) marinating their meat for flavour.
I mean, yeah it doesn't penetrate the produce as much as we thought, but from there to "I doesn't do anything", there's a leap. Thanks Adam!
I just started watching this channel. I love how, even though the titles sound like clickbait, the question always gets answered right in the beginning of the video. None of that "watch until the end to find out."
Also “Like and Subscribe!”, “Join my Patreon!”
@@Keithustus "Join my patreon to find out!"
Bread crust is a myth, it doesn't exist. Once the dough comes out of the oven* there's only the white crumb left.
*and the crust is removed
Mossmyr Amen
They say fighting straw men is bad for the lungs. It doesn't penetrate therefore marinading, the idea of immersion over time to penetrate the meat, does nothing at all.
Plot twist: he's cooking Smurfs meat.
Yum 😋
What?
@@LargeWatermelon ohh boy dont think about it
Taste like chicken. I would recommend eating smirfs in front of other smurfs for the full experience
what
In fact the purpose of marinating not only to add flavor, but also tender the meat as well. A traditional Chinese dish Char Siu is a perfect example.
Title: "Does marinating do anything"?
First 5 seconds: "Yes, marinating absolutely does do something."
Me: "Good enough" *clicks next video*
That's enough. I'm satisfied
He did give some extra tips later and told what's the reason to marinate over cooking in sauce
FoxThief26 I love this character you just made up, here’s some fanfiction
“Hey, want to see a dead body?”
“Yes!”
“There it is!”
“Thanks!”
there's another youtube channel I visit sometimes that has a habit of putting questions in the title, and a two-word short answer in the thumbnail
Lmao getting to the point in the first minute is unprecedented, but I kept watching because I've always wondered why theres this big anti-marinade movement
"Salt, pepper and garlic goes a long way with me."
A man after my own heart.
Honestly the garlic is often optional. Especially if you have a meat with a lot of its own flavor.
Guga is watching
Plus olive oil and lemon is godly
Ad Worcestershire sauce to that and that's basically what I do.
How basic.
Algorithm: "Does Marinating do anything?"
Me, who can only make instant ramen: "Interesting."
cooking is easy, just try it. Comrade Boris can help you see if you need.
Comrade Boris showed me the beautiful art of Plov and since then I haven’t looked back
@@509megsy Entertaining and informative. Blin, it is good.
@@kanmeridoc1784 Oh look it's Plov time!
As a ramen and toast maker of my youth, I found Alton Brown of Good Eats. Now there's another good food instructor man
Adam ragusea is the king of answering straight away. No stupid annoying tiktoks where they tell you the name of the anime you wanna watch in the last second or no telling you to wait.
"My son is a doctor!"
"Well, my son is a Meat Scientist"
“Ah I see... can we trade?”
"My son talk about organs when we eat"
"My son talk about how to season cutting board when we eat"
@@suryafadillah5263 “my son understands all the complexity’s of the Liver”
“My son is addicted to White Wine and knows how to make Liver cook good”
How do I become a meat scientist?
@@The_sinner_Jim_Whitney youtube...
The wall analogy is so smart and funny at the same time.
@Sweet Maiden of the Spit That's a lie the painted wall tasted like paint. You just have to use the right paint.
Love the pfp lol
**marination is a myth**
As a lover of Filipino BBQ I am offended that statement even exist.
Actually any foray into the world cuisine will tell how nonsensical this statement is.
@@dancheb I agree - if marinades weren't effective at making food tasty, they wouldn't have been use making food tasty for the last six thousand years or so.
adobo pa more
Filipino BBQ is a myth.
@@Wertsir *laughs in isaw*
I can't express how great your videos make me feel. You're hope to educate people towards truths they've been hidden, that's a noble mission
Papa smurf will never forgive you for slaughtering his people to harvest their smurf meat.
He succeeded where Gargamel failed
In my opinion his biggest offense was, to not serve the dish with smurfberries
Lol, absolutely true.
Papa Smurf is a sinner
I read the thumbnail as "Do Mermaids Work" I was confused, and the colorful meats didn't help either 😂😂
Rip
Lol
Who else was hella confused by the thumbnail...
Got that it was some type of color/heat/chemical/something filter for an experiment probabaly to assess the effects of marinating on meat but yea interesting choice for a thumbnail. I like it.
@@samyrandome425 people really don't watch the video, he explained why
Me
They legit look like rocks, I was glad Adam acknowledged them as such.
@@user-lb6xi3nf3o i know it's food coloring lol, i'm watching it rn. That was just my early assumption.
I gave up marinating decades ago when it didn't do what I wanted it to do, make my tough cut of meat tender. I just found your channel and subbed and expect to learn a lot about cooking from you. Thanks!
"Marinading is pointless, it only penetrates a millimetre or two into the meat!"
Adam: "Well yes, but actually no."
That is why you beat your meat before dishing it out.
I don't care how far it goes into the meat or the chemical science behind it. Does it taste good, will my family eat it, were there leftovers for tomorrow's lunch is all that matters. I also don't care if its from 1961 or 2021 if it tastes good and doesn't kill me im down, now i have come caribbean jerk chicken marinating overnight for tomorrows dinner. Is it rice or pasta i want with it??
@@niccatipay 👀
@@niccatipay 😳 beating meat
@@noori2105 I do that every second
"The hip thing all the cool kids are soaking their meat in" was my nickname back in college
😣
Underrated 😂😂
Ooooohhh noooooo
OOF Size: *Large*
I dont get it lmao
Next video: “Why I marinate my cutting board and not my steak”
season my hand sanitizer, brine my balls, beat my meat
Haha haha I’m literally dying
@Christian Juarez r/whoooosh
@@deadbeatbrad5484 pause
Shut up already these jokes are not funny anymore.
My great-great-grandmother's cookbook has a recipe for fried chicken (published posthumously) and it calls for the chicken to be brined in a buttermilk, rose water, and salt solution (it's actually rather convoluted). But she always won the blue ribbon for her chicken at the county fair, so there was certainly something to it, beyond regular brining in buttermilk.
If there's ever an odor in a meat that is a little off-putting, like with mutton from older sheep, try adding some rose water to your brine.
"You can go too far with acids" Boy howdy I wish someone would've told me that in the 60s.
Hahaha too right, I'll never be the same after some of those trips
🤣
@@ReinventingTheSteve Drugs are for degenerates and losers.
@@nobelissimos8719 you must do a lot of drugs then
What happened in the 60s
"mom can we have Alton brown?"
"No, we have Alton brown at home"
Alton Brown at home: 2:48
(Great video Adam, stay safe)
Alton Brown secretly wishes he were Harold McGee.
Off all the people who imitate Alton Brown, I think Adam is the one who most fully understands why Alton Brown is an incredible celebrity chef.
@@EricLeafericson Hell, if Alton needs to step away for an episode or two, Adam should be the replacement for sure.
1:51 "Salt, pepper, and garlic go a long way for me."
*MY MAN!!!*
I also add parsley and oregano.
I was surprised just how much salt you can put on raw meat before it starts to actually taste salty when cooked.
Baste in some butter to finish, all you need. Marinating is for people who can't cook meat right.
I'd add butter to that, even on richer cuts (maybe not, like, wagyu), but otherwise yeah
In the wise wisdom of Letterkenny, "S&P is the choice for me."
You can also perforate the meat before marinating. Then it goes deeper in. Or apply sauce with a syringe.
"We removed the marinated part and found that it didn't taste like the marinade"
@@Dreamingofivoryart it doesn’t need to travel through for it to still taste good
@@Dreamingofivoryart sugars work with osmosis too
@@Dreamingofivoryart That's why you let it sit and get that flavor painted into the meat. Which is kinda what the video talks about. You did watch it right?
@@Dreamingofivoryart I still don't get why this is important, what kind of people just cuts of the sides of meat anyway
I yelled at my high school senior students for this kind of logic in their research papers. "I excluded the outliers before analyzing the data."
EXCUSE ME THE OUTLIERS ARE *PART OF* THE DATA
wait u can just dye chicken blue and it will taste the exact same? Why have i never seen this before
Eh, sure.
You've never used food dyes before?
@@ex_potato I mean I've never seen a blue dye that makes chicken look like literal rocks lol
I thought there were rocks in the thumbnail and wondered what marination he was on about
@@exyl_sounds Nice logo
When You consider that ceviche is "cooked" just with the marinade, you could expect the marinade to change the texture of at least the outside of the meat.
I guess ceviche doesn’t exist according to that article guy
Also note that ceviche uses very small pieces of meat with large surface-to-volume area ratios.
@@LaeirynAdam pointed out this fact that it works better with smaller peices .
Also it might be that fish protein or cell structure works better with marinade then other meat so in fish it does penetrate and cooks the whole piece of fish. Which it does in chevice for sure. I made it many times and chevice is not like sashimi even if you pour lime on sashimi short before . Chevice is clearly cooked
Theres probably a reason why there is no meat chevice .. though Carpaccio is a bit similar and thin enough to work . I have to try
I always season my meats before grilling them. I started vacuum bagging them when they marinate in the fridge. I do not soak the meat in water because a lot of the meat juices leach out in to the water and I think dry rubs and seasonings do better with the meat juices for flavor. I still use lime juice or lemon juice, or a bit of vinegar to help break down the meat. Then I cook as slow as I can to keep the meat juicy... Works like a charm.
This is your white wine report:
As of right now, there are no mentions of white wine
We will keep you updated
This is your white wine report
Update: wine is shown at 2:24 we are currently investigating if it’s white wine
Update#2: we have gotten reports that marinades in the video contain white wine. We are investigating this as well
Update#3: we have gotten reports of the chicken being feed white wine while alive. As usual we are investigating this
Update#4: we have concluded the results. The first update states that there is wine. We have confirmed that it is white wine
Update#5: update number 2 states that the marinades contain white wine. It is unknown if it contains white wine
Update#6: update number 3 states that the chickens were feed white wine. Our research has concluded that they were not feed white wine.
Update#7: people have reported white wine at 8:12.we have confirmed this as white wine
This has been your white wine report
Thank you for continuing this. I, too, was once a carrier of the torch of wine reporting in Adam's videos
Can you confirm any more mentions of white wine thus far?
OOF MODZZ 8:12
What about at 8:12
Osama Bin Lining thank you for bringing this to my attention
I just love this video format. Interesting title, IMMEDIATE answer, long and pretty comprehensive clarification and discussion. And sources linked.
Hey adam. love your videos. I'm a medical student that has taken many chemistry courses.
And here's something i think you may not know, but different molecules travel across substances at different speeds/pacing. Or actually the more accurate way to say it, is that they diffuse through at different speeds.
This is the basis behind things like "thin layer chromatography", which is what we use for a lot of things; for example the older method for HIV testing.
Just because your food coloring has penetrated to a certain depth, does not mean everything else has penetrated to a certain depth. Though it still is a very rough estimate.
Keep up the great content :D
Oh yeah I didn't even think of that
The main thing I use marination for is curry, and because the chicken is cut into small pieces, it means the marinade has a lot more surface area to work with.
Video: genuine discussion regarding marinating meats
Me: *blue chiggen*
Don't believe these clickbait lies. Those are clearly bismuth and sapphire crystals that he edited into the video in post.
@@neolexiousneolexian6079 In the video he shows he added food colouring
@@aisforanimate4703 WOOOOSH
@@bobthebuilder1360 I deserved that...
Lmaoooo
"Don't eat your steak, eat your cutting board." - Adam Ragusa 2020
Delicious
Don't cook your steak, cook your cutting board!
@@argon7479 *_c o o k t h e p a n_*
@@bittersweet8816 Here's why I season my stove, not my steak
Man, he's really embraced the meme.
*What the hell are these people using to marinate to where they feel that it does NOTHING?!* 🤔🤥🙄
Water. They are marinating in water.
@@dr.jekyllproject7172 And a pinch of salt with a faint whisper of pepper or else it's "too spicy" 🙄
@@readstoomuch2070 😂
@@readstoomuch2070 😂😂
@Rick james how is fish not meat?
Fish is often eaten "raw" here in Sweden by curing, pickling and marinating. It also preserves the fish because it essentially cooks it, but without heat.
Pickled herring, a staple for a Swedish Christmas, is basically raw fish cured with salt, Acetic acid (the magic in vinegar) and spices for marination. One popular spice is mustard.
In Sweden we often use "Ättika", which is just pure Acetic acid and water in various concentrations, and never vinegar.
Speaking of blue chicken, Alfred Hitchcock once had a dinner party with all the food was prepared to appear blue. He had a peculiar sense of humor.
I saw a Q&A recently where it really hit home how hard you work, and how hard you work to provide for your family.
You'll probably never see this, but, thanks man. I get a lot of use AND enjoyment out of these. They genuinely improve my life, and furthermore, I LIKE them. They are entertaining. Not sure what else you could ask for.
" Why I eat my marinade, not my steak"
I do that tho sometimes
you mean...sauce and dips?
And we'll return to our interview with the inventor of the margarita after these messages
There is also the effect of osmotic pressure. A salty marinade will pull water from the remaining intact cells effectively increasing the salt concentration of those cells. If left to reach an isotonic state, those cells can then exchange juices with the marinade.
9:08 not just when we're talking about meat.
😭😂
That's.......adult
lmfao
Epicurious: *gets a question*
"Do we season the steak or cutting board?"
Epicurious: Obv, the steak.
Adam: 6:20
It's almost as though I have reasons for doing the things I do, and if they had asked me about it, I would have told them. Or they could have just watched the video. But nah, they just wanted to make a little joke.
@@aragusea They get stuck in classic cooking methods like most chefs. If something is too much out there they will brush it off and won't try to make sense of it. There are so many ways of doing things in a kitchen that doesn't make sense if you put it to the scientific test it's absurd. I'm not saying your method is necessarily better (because I haven't tried it enough) but as a scientist it pains me to see people mocking things without trying them out. Your channel and other people like Kenji Lopez-Alt are great to see food from a more scientific point of view.
@@stanislasvillard2795 people have tried it like guga and they say it isn't as good as he makes it out to be.
@@zain6008 Wow, some people like some food, while other people like different food more. Shocking.
@@zain6008 they do it differently
Anyone who has ever marinated a piece of meat knows that it does something.
@Republica Austriaca did you watch the damn video? yes it is indeed correct that marinating does not effect the whole meat BUT because we eat the meat it mixes the outside and inside layer of the meat thus the aciding feel, jesus christ this is simple biology, our damn enzymes combine the flavour from the outer layer meat with the inner layer.
@Republica Austriaca Except the whole "slaying misconceptions" thing? Willoughby has a whole lot of social clout to gain by flouting old laws of cooking. Especially with that obviously biased "experiment". He's trying to be revolutionary via audacity.
Hey Adam, i'm here making some beef bone broth right now and it needs to simmer for 12 hours! I was searching for a bone broth video and it seems you don't have one. I would love if you could do a video all about broth, and why it takes so long. What happens when the collagen is released! Hoping you see this and put it on your list! Thanks for the great info your vids are a great resource
The fact that he's referring to that which feels like only a few years ago as "the late twentieth century", and "way back then" is a mood.
Think about this:
1990 which is late 20th century is further away than 2050
I wasn't even born yet
@@meliagant1650 And the 80s was the peak of the movement he was talking about from my understanding, so it’s actually still accurate to say that the 2060’s are closer to now than the time he was talking about. A quick Google search even shows that it started in the 1960’s, so it’s actually a very real possibility that the OP wasn’t even born when it became a thing.
I don't think the food colouring would have proven something because the food colouring does not dissolve in the marinade, and the food colouring is not active osmotically there fore it doesn't move into the meat and therefore it just stays on the surface where it is placed as opposed to a solution(brine) where all the solutes such as salt and other flovours are osmotically active and therefore it moves deeply into the meat
Conclusion: Marinade does something if you are using the correct contents.
But he showed that the marinade only stays on the surface by tasting the chicken without the surface coating.
because the food coloring he used is aqueous it would have been as osmotically active as the rest of the aqueous marinade.
@@erina6319 Would it? Would a dye move from a 'coastal' cell to a 'landlocked' one, without getting stuck on the walls? Is there a good example of this in every day life?
@@jamersbazuka8055 I seen an experiment where food coloring changes the petal color of a flower. I dunno if that counts.
I will say that while Adam makes plenty of good points in this video, brining is primarily recommended for things like whole chickens, turkeys, large roasts, et al. The problem with marinating in those circumstances is that while, yes, the outer portion of the meat is delicious, that still leaves 90% begging for flavor. You can't possibly incorporate the outer portions into every bite of a large animal. Brining has better results in these cases.
Sure, the best solution is to cut the animals down to size and stop expecting a 15lbs hunk of meat to cook perfectly evenly and absorb all the flavors, but people are stubborn about their roasts.
I'm cuban and for Thanksgiving we cut many, many holes into the turkey and douse it in marinade, ensuring the marinade goes inside as many of the holes as possible. We then wrap the entire turkey in bacon to ensure that the flavor and fat of the bacon will further seep into the holes and provide flavor to the entire turkey, not just the outside. Our turkeys are fucking delicious. No dry turkey for us!
@@nathy0308 That's basically how my dad does it as well. Wrapping things in bacon rarely fails.
"People are expecting marination to do some things that it can't do, but it can do other things"
This is addressed within the first minute and a half of the video
@@incendiary6243 People are on this video having actually not watched it or even thought about what Adam said for more than 10 seconds.
This Crux dipshit even forgets that... when you chew food, the flavor is distributed amongst what you have in your mouth when you chew. Like a fucking toddler they don't even understand the concept of chewing and what it does, and also thinks that people are out here marinading whole fucking chickens and turkeys rather than cuts of meat around the size of a chicken breast like 99% of people.
These fucking idiots.
he literally stated marinade is best for thin cuts
If you're gonna make teriyaki chicken, you absolutely have to marinate it. If you try to put sauce on while cooking or afterwards, it'll just be plain-ass chicken with some sauce thrown on it. I marinade with a sauce that's liquidy and lower sugar for at least a few hours, overnight if I remember, and try to dry the chicken before cooking, then add a sweeter sauce toward the very end of cooking. Cook some strips or thin slices on the grill with fresh pineapple rings for bomb Hawaiian chicken burgers.
Next from America’s Test Kitchen, “Why burning doesn’t affect meat” where they will cut off the burnt parts before earning it. ATK went into that “experiment” with a idea they wanted to be true and did everything they could to “prove” it
For those interested in such a thing. I still use my fathers marinate for pan fried steak that he learned about 80 years ago when he lived in Chicago. I am unsure if you would go so far as to call it an actual marinade, but if you leave it overnight, it does help soften tough cuts of meat while also adding and enhancing the flavor.
Ingredients:
Very Dry Sherry: Just enough to cover the steak if marinading for a while, or enough to cover the pan.
A1/Worchester Sauce: About 2-3 tablespoons depending on the size of the pan and amount of meat.
1 tablespoon Italian 5 spice
Any excess juices from the meat
for those that want a little more adventure, try adding a few dashes of crushed red pepper.
Simply mix these all together and add your meat. I find the results from marinading 8 hours to be bolder than mixing it and then cooking the steak in the pan with it. I have also cooked mushrooms in this marinade.
If the marinade boils away too much, you can add water. The resulting juices are delicious as a side by dipping bread into it.
You sound uneducated and sad
Now I want to test salt brining a turkey for a day or two and then separately acid marinating it overnight to see if I can get a more diversified flavor profile throughout the meat. Obviously a brineinade control will be used to see if the flavor profile is any different if you separate the salt and acid stages of the preparation.
Can we just take a minute to appreciate how Adam’s add transitions are the best on RUclips
So as to the revelatory maple and mustard taste combination- Sometime when I was very young I was given a baked red garnet yam with butter and because I was young and weird and liked to experiment I also threw on some french's yellow mustard and !!!! I loved it and have been eating them that way ever since. Everyone I know who's ever seen me do it thinks it's really weird, but a few years back when I turned like 40 maybe it hit me why I started doing it....it tastes like a corn dog. Anyway I highly recommend it, that taste from high sugar content plants and mustard together is really good. Kind of a sweet and sour thing. Anyway, give the Yam thing a try. It's dope!
Hmm, sweet and sour definitely is something common in Asia lol. Sounds like an interesting combo.
I'm an experienced home cook (not on your level) and I will try a meal box every once in a while for like 1-3 months just for fun. If I want something particular I'll go to the store for the ingredients to make it. The meal boxes are fun, surprising, and they totally take your cooking in new directions. You will learn things you never thought you wanted/needed to know and then from those experiences, boom you're a better cook, and you have more skills/ideas to bring in the kitchen next time you want to make something.
I reccomend these to anyone who wants to learn and "Food Labs" by Kenji Lopez Alt. Understanding how the why, will open up an unlimited amount of possibilities.
You combine food and science in a way that speaks to me. You’re like the Mythbusters of the food world
Galbi, korean short rib, marinate for a few days and it tastes wonderful. Also they're cut in slices so the marinade soaks into the entire meat making it soft and delicious.
Hope you and yous family is staying safe during this quarantine, Adam. Vinegar leg on da right!
Adam a few months ago: f*** metric
Adam now: that skirt steak bout a centimeter thicc
We're bringing him to the dark side yall
Long live the empire
LONG LIVE THE EMPIRE
LOng LIve The EMPIRE
DEUS VULT! LONG LIVE THE GOD-EMPEROR OF MANKIND!
Y'all were talking Warhammer 40k, right?
BLOOD FOR THE BLOOD GOD
8 seconds in - YES. thank you for the breath of fresh frankness and directness to the point.
Thks for sharing didn't know scientific studies were made on the topic.
About the color you used, is not so easy. In fact, it shows that the color stays outside but doesn't show that nothing goes inside.
It's like when you go for medical imaging, and you need to look for something. You need to: first) find a molecule that will allow you you observe something (i.e you can follow a dose of sugar you inject), second) attach something to the existing molecule injected to be sure to see it with the imaging device (say gadolinium for MRI). And then you will be able to observe it through the body.