Science expert Dan Souza explains the science behind fat and temperature perception.
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Love these educational videos. Please keep them coming. Thanks
Did anyone catch the temp and time?
For the sake of my sanity, was this same video not uploaded a couple weeks ago?
Specific heat. Basic physics. Yawn.
Dan doesn't know what he's talking about. The temperatures of his hands have almost nothing to do with the difference in specific heat of water vs. butter. It's due almost entirely to the difference in heat conductivities. Water has much higher heat conductivity than butter does.
(The butter makes up for it slightly because it melts faster than ice does, accelerating the increase in surface area for heat transfer.)
Very informative! I would love more scientific videos explaining more about cooking! Great job
Fabulous! Isn't that what it's all about is balance in cooking:)
I love your show
What a heart breaking waste of beautiful butter! I hoped he had taken it home and made something with it. LOL!
Thanks captain obvious.
And exactky is the right balance? So frustrating to keav3 us hanging like this…
Damn. That's so basic, and yet, after years of hearing about Maillard effect and such, decades of watching Food Network and PBS cooking shows, this is the first time I've ever heard this explained. Thank you.
A popsicle sounds really good right about now.
Dan! ❤️
sooo I shouldn’t use ice cubes to fry eggs….NOW you tell me, talk about runny!
Cool!
I'll certainly carry this learning through life.
This time Dan isn’t completely right (at least with his example of hands in ice/butter).
(Correlation do not imply causation). Ice is melting also far quicker (lower melting point) than butter fat. Melting then consumes energy which is drawn out of the hand…
Interesting, informative
So a steak at room temperature is going to render the fat better than a refrigerated (cold) steak when you grill it. Good to know!
“You don’t have to add butter. But if you don’t, you’ll regret it”. — i think it was Julia Child’s quote. If not, if should have been!
Thank you for a great informative video, as always..
Good morning. Look professional–shave!!! Or explain.
Man this show got better
This video could almost be a nature documentary, why you ask? Well heat conservation is why animals like seals and killer whales have a layer of blubber (aka fat) between their flesh and their skin to keep all that life needed heat inside them when in freezing cold waters.
It’s more about the higher thermal conductivity of water in the demonstration and temperature perception. Water additionally has a high thermal capacity which allows it to adsorb and a lot of energy.
WHAT IS THE BALANCE DAN
So it explains why I ALWAYS get a brain freeze sipping iced mocha at Costco but never while eating the ice cream sundae! Watched your video on semifreddo with absolute fascination as to why it melts slower than a popsicle
Thanks for another great tip
Fascinating. I had no idea!
Re-upload?
… cool.
Thermal capacity is important, but your right hand is colder, because of thermal conductivity . . . these are two different things.
Interesting.
I will definitely keep this in mind.
Blubber.
1st!