Lovely having some recognition! Thank you!, says Broadway sound designer Tony Meola. I was in the kitchen earlier and, with my loud exhaust fan on, realized that I could not hear the sizzle of my roast that I was browning. Very timely indeed.
Been watching video food content for decades now and this is the first time it's been clearly, concisely, and illustrated this way. I've certainly heard them say you have to listen, but first time the sounds have been clearly delinated, compared, and presented. Thank you! 👍👏
One more thing on the BS: that tells you how sharp your knife is, but nobody knows how that relates to what it tastes like. They just know it relates to how sharp your knife is. Maybe a duller knife makes better flavor, maybe it doesn't. Who knows? They don't. That's why they don't say that. Frankly, I'm disappointed in this video compared to this channel. This channel has tons of solid facts, and this video is more like a conspiracy theory video.
@@jonslg240 Dan explained why it was important for your knife to be sharp. A dull knife crushes the cell walls of the food, thereby damaging the structure of the protein or vegetable or whatever you are cutting. If the first step of your prep damages your food, the end product won’t be as spectacular as it could be.
My ears have been eating for decades. I love the sound of sizzling and bubbling. Even at my advanced age, I have almost dog-like hearing and sense of smell. Helps make me a better cook.
Wonderful information. I have attempted to teach sound and smell changes to my sons. You have now presented the sound information far better than I ever could have. Thank you.
What an entertaining video! Thank you, ATK. I'm not sure if Dan is a better cook than he is an actor/comedian. He's probably best at both. It is fun watching him talk and teach.
Years of sitting in camp and checking to see if the water is boiling yet, I learned that when it starts to get noisy it isn't boiling. Keep listening and when it suddenly gets quiet, that's when it's boiling. Love the video as usual Dan (and crew)
I like to have my headphones on while cooking, usually listening to some music or a repeat episode of Kitchen Nightmares. I never realized it until now, but if I'm unsure of a pans heat I'll open an ear and listen to the sizzle. I guess I've been accidentally cooking better than I thought lol.
During a food demo in a hotel conference room for a culinary school, the chef cooked a chicken breast perfectly with his back to the burner, facing the audience. He listened to it.
When I'm making rice on the stove, I listen for when the boiling sound becomes more of a hissing sound coming through the tunnels. Then I know the water has evaporated enough to take it off the heat, put a lid on and let it steam for another 10 minutes for perfect rice.
I've been teaching this to my kids and grandkids because I grew up with no timers nor thermometers with kids running around. YOU HAD TO LISTEN TO EVERYTHING IN THOSE DAYS. My Mother did, my grandmothers did and their . . . so on. How about smells in the kitchen. I've also been teaching my next generations how to tell when something is done - by smell. I'm proud to say THEY GET IT. They get it all. My one grandson is really good at both. There are times when he has said to me "Grams, I think they're done." And he is always right. In my kitchen not just his.
Years ago, I saw a documentary where at a food lab, they did the blindfolded water temperature test. I was surprised how I knew when the water was hot. Ever since then, I've been listening in the kitchen. I've gotten pretty good at being able to tell when the temperature is too high based on sound alone. Nobody believes me when I tell them I know when my onions are browning from the living room. Now thanks to your video, maybe they will.
For me, browning butter is when I use my ears the most. Throw the butter in at first and it sizzles like crazy and then after the moisture in the butter turns to steam it gets quieter. When I can no longer hear the sizzle at all I know it’s close. Then just switch senses to smell for the nuttiness (and make sure to catch it before it starts burning/smoking/ruining your day). Boom, browned butter deliciousness.
Mushrooms are the most obvious one I listen for. The crackly sizzle from a rolling sizzle is what my ears love. Of course the nearly 60Hz shuffle a ribeye does when it first hits a properly heated pan. I would add the singing sear a salsa makes when it hits a hot cast iron. Bliss. YUM to all. Thanks for the vid, Dan.
I love this stuff, Dan. So cool. I listen for the sound a sunny side up egg makes when it's done - a soft flapping around the edges generally lets me know it's done.
Didn’t know it knew this until Dan explained it. I hope that Dan does a sister video on how you know when food is ready by smell. I swear I know when a baked potato is done by the smell
I have tried a couple times to cook while listening to music with noise cancelling headphones and it absolutely makes it harder to keep track of how everything is going.
I look forward to the invention of smellovision so we can get the sequel to this episode. Seems like an episode on touch would be useful too--though we'd have to rely on audio/video to communicate firmess, heat, etc.
When I make French onion soup, I make it in a copper-bottomed, stainless steel dutch oven. When caramelizing the onions, I absolutely use sound. After the water has been evaporated from the onions, and they begin to caramelize, a fond builds up on the bottom of the pan, which will burn if not scraped off. Ive gotten to the point where I can be doing something else, and when the pot sounds right, I know to go over and scrape the bottom. That fond, btw, is THE reason I dont use an enameled cast iron dutch oven, profoundly less fond. That fond makes the broth so much better.
Long, long ago on the Western "Bonanza" they had a blind girl explain how you can tell when your cup was getting full just by sound. I've never forgotten it!
I once tried cooking with headphones in. Once, never again. It made me realize how much I use my ears to know when to adjust heat or remove things from the stove. I can wear one earbud, but I need at least one ear open for cooking.
I learned about this after years of grilling steak on my kamado. (which you leave closed while cooking, so you're cooking blind) I listen for the sizzle which tells me I have a good sear going. After years of grilling on the same grill I know the ballpark of the temperature I need, but it is the sizzle that tells me everything is going right. (that and when I open the grill and go to flip the meat I see a nice sizzle on the surface of the meat after turning) Beyond that, I should see white "smoke" coming out of the top vent. That is the steam coming out of the steak. This is good when searing. White smoke is bad when heating up the grill. You want blue smoke (often thin blue smoke) before you begin grilling.
When making paella, I listen to the pan to determine when to turn up the heat at the end. Also, not just sound, but smell. I wait for that little smell of burning and take it off the heat for a nice crispy socarrat.
I grinned when I saw this video's title! Because I have always used all my senses when cooking. As a musician, sometimes I'm like, "Okay, when the sizzle of the breakfast sausage pops in quarter notes, not ready to flip yet. 16th notes? FLIP! FLIP!!!"
I remember watching a video about the guy who makes all the sound effects for the Mortal Kombat games. I was surprised at the amount of food he used to get all of the gory sounds.
Somehow Dan singing "Bullet with Butterfly Wings" was oddly nostalgic and informative at the same time. I live two blocks from Billy Corgan's old house in Chicago, and I'm sure he'd appreciate the confluence of media.
The View is beautiful. Tell us about the food that you have there. Friends that I have in Canada always get new and different food items from what we get in the States. They have cleaner, healthier, delicious options as well.
I use sound to tell when my grilled cheese is done toasting in the pan. If I push it around with the spatula and it makes dry, scratchy sounds then I know it's ready.
My mom used to know when pasta was cooked because of "the sound of the boiling water". My rationalization, just a guess beware, pasta is cooked when amid is released, when water gets the amid its viscosity changes, and the sound it makes boiling changes as well.
Nice- I thought you were going to touch on the doneness of a cake based on sound. There was a contestant on the GBBS who wouldn't use a toothpick and knew if his cakes were done based on sound only. Maybe next food/sound episode?
I listen for what sounds like a boot stepping in mud, followed immediately by rapid rhythmic clicking, fading rapidly into silence. This is how I knew our golden retriever puppy, Waffles, had just grabbed the entire braised pork tenderloin from the counter, ran off into the garden and swallowed our entire dinner
It has been so long since I've been able to afford rib eye or any other beef, but listening to the sizzle I felt like I had one in a pan right in front of me. And now I'm sad.
Lovely having some recognition! Thank you!, says Broadway sound designer Tony Meola. I was in the kitchen earlier and, with my loud exhaust fan on, realized that I could not hear the sizzle of my roast that I was browning. Very timely indeed.
Dan is so good in this series. Thank you Dan.
Thank you!
@@DanielJSouza seriously this info packed with your sense of humor is banging spot on!
He should have his own channel.
@@DanielJSouza you should have your own channel.
I love this series! Dan I’ve got good ideas for videos i this series!
Been watching video food content for decades now and this is the first time it's been clearly, concisely, and illustrated this way. I've certainly heard them say you have to listen, but first time the sounds have been clearly delinated, compared, and presented. Thank you! 👍👏
One more thing on the BS: that tells you how sharp your knife is, but nobody knows how that relates to what it tastes like. They just know it relates to how sharp your knife is. Maybe a duller knife makes better flavor, maybe it doesn't. Who knows? They don't. That's why they don't say that.
Frankly, I'm disappointed in this video compared to this channel. This channel has tons of solid facts, and this video is more like a conspiracy theory video.
@@jonslg240 Dan explained why it was important for your knife to be sharp. A dull knife crushes the cell walls of the food, thereby damaging the structure of the protein or vegetable or whatever you are cutting. If the first step of your prep damages your food, the end product won’t be as spectacular as it could be.
Not only is it interesting, very interesting, but it’s great to know
The science of cooking is awesome
My ears have been eating for decades. I love the sound of sizzling and bubbling. Even at my advanced age, I have almost dog-like hearing and sense of smell. Helps make me a better cook.
I love this.
I could listen to Dan all day. So much great, useful, educational info presented in an easy to understand manner. Bravo!
Great video as always. My favorite sounds from the kitchen are: “Ready, come and eat!”
Wonderful information. I have attempted to teach sound and smell changes to my sons. You have now presented the sound information far better than I ever could have.
Thank you.
What an entertaining video! Thank you, ATK. I'm not sure if Dan is a better cook than he is an actor/comedian. He's probably best at both. It is fun watching him talk and teach.
Years of sitting in camp and checking to see if the water is boiling yet, I learned that when it starts to get noisy it isn't boiling. Keep listening and when it suddenly gets quiet, that's when it's boiling.
Love the video as usual Dan (and crew)
That's some next level ASMR
That food sounds so fresh.
I have a friend that works for a big video game company. She's smashing food all the time. I'm making mystery stew afterwards 😂!
You crack me up, plus you're combining two of my favorite things. Food and science. This is one of my most favorite RUclips series
Again, Dan! You’re fantastic with your knowledge with another video of surprisingly accurate bits of information laced with humor! I’m hooked!
Rib eye for lunch... I like how this man thinks. 😄
Sharing this with my partner who doesn’t understand why taking to me when I’m cooking makes me burn things. #listentothesizzle
I will never get tired of this content, incredible, love Dan and his humor
Music to my ears! Literally! I'm vision impaired and this confirms and reinforces what I'd noticed when I cook. Thank you so much!
Slightly different than a typical episode! I loved it! Great work!
I like to have my headphones on while cooking, usually listening to some music or a repeat episode of Kitchen Nightmares. I never realized it until now, but if I'm unsure of a pans heat I'll open an ear and listen to the sizzle. I guess I've been accidentally cooking better than I thought lol.
You've been running a big experiment this whole time!
Dan is back to delight us and the thumbnail is beyond adorable haha
During a food demo in a hotel conference room for a culinary school, the chef cooked a chicken breast perfectly with his back to the burner, facing the audience. He listened to it.
Not thaaaaaaaat impressive, you can get an estimated time based on previous trials.
Wow that was so interesting and funny and educational. I even got the questions right. I guess I’m paying attention in the kitchen.
When I'm making rice on the stove, I listen for when the boiling sound becomes more of a hissing sound coming through the tunnels. Then I know the water has evaporated enough to take it off the heat, put a lid on and let it steam for another 10 minutes for perfect rice.
That's a great one!
I've been teaching this to my kids and grandkids because I grew up with no timers nor thermometers with kids running around. YOU HAD TO LISTEN TO EVERYTHING IN THOSE DAYS. My Mother did, my grandmothers did and their . . . so on.
How about smells in the kitchen. I've also been teaching my next generations how to tell when something is done - by smell. I'm proud to say THEY GET IT. They get it all. My one grandson is really good at both. There are times when he has said to me "Grams, I think they're done." And he is always right. In my kitchen not just his.
This video helped me better understand cooking. Dan should make a video on how smells help guide cooking.
You all are marvelous. TYSM for all the great info!
I don't know what you are going for but you are a good man sharing truth. Thank you.
The most important sound is It's dinner 🍽 😋. Thanks for another fine video. Keep them coming.
Years ago, I saw a documentary where at a food lab, they did the blindfolded water temperature test. I was surprised how I knew when the water was hot. Ever since then, I've been listening in the kitchen. I've gotten pretty good at being able to tell when the temperature is too high based on sound alone. Nobody believes me when I tell them I know when my onions are browning from the living room. Now thanks to your video, maybe they will.
Love to hear this!
Those are really helpful tips
Fascinating, great job as always Dan!
Too much fun, Dan. Nicely done.
Love this on so many levels! Definitely my favourite episode you've made, Dan.
I'm so glad to hear that!
What a fun episode!! THank you Dans!
I really enjoyed this!
I really like your take on things. Your explanatory videos are so helpful.
Fabulous!! Thanks. I too listen.
For me, browning butter is when I use my ears the most. Throw the butter in at first and it sizzles like crazy and then after the moisture in the butter turns to steam it gets quieter. When I can no longer hear the sizzle at all I know it’s close. Then just switch senses to smell for the nuttiness (and make sure to catch it before it starts burning/smoking/ruining your day). Boom, browned butter deliciousness.
Perfect use of the ol' ears.
Mushrooms are the most obvious one I listen for. The crackly sizzle from a rolling sizzle is what my ears love. Of course the nearly 60Hz shuffle a ribeye does when it first hits a properly heated pan. I would add the singing sear a salsa makes when it hits a hot cast iron. Bliss. YUM to all. Thanks for the vid, Dan.
I always learn something interesting and fun from Dan's videos! Bonus; I find them so soothing 😌 ❤
Very smart approach…enjoyed it…
This was fascinating! Thanks!
I love this stuff, Dan. So cool. I listen for the sound a sunny side up egg makes when it's done - a soft flapping around the edges generally lets me know it's done.
Great video, thanks.
Didn’t know it knew this until Dan explained it. I hope that Dan does a sister video on how you know when food is ready by smell. I swear I know when a baked potato is done by the smell
Smell is HUGE in the kitchen. A little harder to get across in a video, but I would love to cover it.
This video so cool! Plus I love the personality in the video!
I have tried a couple times to cook while listening to music with noise cancelling headphones and it absolutely makes it harder to keep track of how everything is going.
Very interesting video, thanks Dan!
I look forward to the invention of smellovision so we can get the sequel to this episode. Seems like an episode on touch would be useful too--though we'd have to rely on audio/video to communicate firmess, heat, etc.
When I make French onion soup, I make it in a copper-bottomed, stainless steel dutch oven. When caramelizing the onions, I absolutely use sound. After the water has been evaporated from the onions, and they begin to caramelize, a fond builds up on the bottom of the pan, which will burn if not scraped off. Ive gotten to the point where I can be doing something else, and when the pot sounds right, I know to go over and scrape the bottom. That fond, btw, is THE reason I dont use an enameled cast iron dutch oven, profoundly less fond. That fond makes the broth so much better.
Never thought about it, but by George, you are correct!
Wow! So yummy, different way of cooking pork sinigang. I will try this version. Thank you for sharing. ❤️
Long, long ago on the Western "Bonanza" they had a blind girl explain how you can tell when your cup was getting full just by sound. I've never forgotten it!
Hi ATK 😋
Thanks Dan
Gracias Daniel !
what an interesting twist on the format! great ep
Thank you!
That was really awesome
Clicked for the thumbnail. Stayed for Dan wisdom.
I once tried cooking with headphones in. Once, never again. It made me realize how much I use my ears to know when to adjust heat or remove things from the stove. I can wear one earbud, but I need at least one ear open for cooking.
I'm gonna have to pass this info onto my husband. He's always listening to something with earbuds when he cooks.
I learned about this after years of grilling steak on my kamado. (which you leave closed while cooking, so you're cooking blind) I listen for the sizzle which tells me I have a good sear going. After years of grilling on the same grill I know the ballpark of the temperature I need, but it is the sizzle that tells me everything is going right. (that and when I open the grill and go to flip the meat I see a nice sizzle on the surface of the meat after turning) Beyond that, I should see white "smoke" coming out of the top vent. That is the steam coming out of the steak. This is good when searing. White smoke is bad when heating up the grill. You want blue smoke (often thin blue smoke) before you begin grilling.
Brilliant!
Dan Dan the cheerleading man
While cooking, the #1 thing I listen for is the smoke alarm. 🤣
The ASMR I didn't know I needed
With some cooks it is less about listening to the food and more about hearing the smoke alarm.
When making paella, I listen to the pan to determine when to turn up the heat at the end. Also, not just sound, but smell. I wait for that little smell of burning and take it off the heat for a nice crispy socarrat.
Wow interesting
A great thing about induction cooking is that is *forces* you to learn this....because there is no flame to cheat with.
Great video
That's so cool!
Some of my sound cues … pressure cooker coming to pressure, moka pot bubbling and blender quieter as nuts turn to nutbutter.
I grinned when I saw this video's title! Because I have always used all my senses when cooking. As a musician, sometimes I'm like, "Okay, when the sizzle of the breakfast sausage pops in quarter notes, not ready to flip yet. 16th notes? FLIP! FLIP!!!"
I’m not a cook at all!!!!! But wow!!!!! You did an amazing job!!!!! Thumbs up!!!
I don't even eat red meat and that ribeye looked amazing.... Great video!
I don't see the recipe. The video was great, thank you
@@sandrah7512 Thank you
The champagne and the other stuff got me. Couldn’t tell the difference.
I love the cap best, too. Rare.
Interesting! 👍🏼
Yas! Smashing Pumpkins shout out!
In the kitchen I listen for somebody to tell that dinner is ready! (I'll see myself out)
I remember watching a video about the guy who makes all the sound effects for the Mortal Kombat games. I was surprised at the amount of food he used to get all of the gory sounds.
Dan you are great I wasn’t aware of this noises
Somehow Dan singing "Bullet with Butterfly Wings" was oddly nostalgic and informative at the same time. I live two blocks from Billy Corgan's old house in Chicago, and I'm sure he'd appreciate the confluence of media.
Definitely the oddest ASMR video I've ever watched. 😂
The View is beautiful. Tell us about the food that you have there. Friends that I have in Canada always get new and different food items from what we get in the States. They have cleaner, healthier, delicious options as well.
Cool !
I use sound to tell when my grilled cheese is done toasting in the pan. If I push it around with the spatula and it makes dry, scratchy sounds then I know it's ready.
My mom used to know when pasta was cooked because of "the sound of the boiling water".
My rationalization, just a guess beware, pasta is cooked when amid is released, when water gets the amid its viscosity changes, and the sound it makes boiling changes as well.
Do smells next! I can't count the times I've been in the next room and smelled my food finish before I could see it!
I listen for the alarm telling me 2 minutes is up 😂
Nice- I thought you were going to touch on the doneness of a cake based on sound. There was a contestant on the GBBS who wouldn't use a toothpick and knew if his cakes were done based on sound only. Maybe next food/sound episode?
I passed everything on these tests, Dan. I'm not so sure about the other people on here. 🤔
I listen for my housemate to be gone from the kitchen or even the flat so that I can have the kitchen for myself.😄
Hopefully this also brings awareness to how people who are blind cook in their kitchens.
I listen for what sounds like a boot stepping in mud, followed immediately by rapid rhythmic clicking, fading rapidly into silence. This is how I knew our golden retriever puppy, Waffles, had just grabbed the entire braised pork tenderloin from the counter, ran off into the garden and swallowed our entire dinner
It has been so long since I've been able to afford rib eye or any other beef, but listening to the sizzle I felt like I had one in a pan right in front of me. And now I'm sad.