The Secret Science Behind Restaurant Tools

How and why does food spoil in the first place? What are the most common food storage mistakes? What are the best practices for making your food last longer?We answer all these questions and more on this week's episode of Tastes Like Science!Follow us on Socials!Tastes Like Science: https://www.instagram.com/tastes.like.science/Matt Villena: https://www.instagram.com/mattvillena/Evan Gatbonton: https://www.instagram.com/evan_gatsby/

Matt and Evan discuss the history and science of umami and MSG and why every home cook should be incorporating it more in their kitchen.

In this episode, we uncover the science that makes food stick to your pan in the first place. Then we talk about the 4 most common mistakes home cooks make that lead to stick and what to do to avoid them.

In this episode, we discuss the most common mistakes that people make when marinating their food and what you can do to actually marinate meat effectively. We also cover the science behind dry aging meat and what makes certain fats healthy or unhealthy.

It's no secret that restaurants use tools and equipment a lot differently than home cooks do. In this episode, we discuss the science behind why the wok is the one pan to rule them all, why deep frying is used in so many kitchens for speed and efficiency, best practices for using plastic wrap, and why there are so many different kinds of knives.

Have you ever wondered if there was any truth behind the five second rule? Did you know that there is a scientific basis to why wagyu beef is so good? Are microwaves safe for us to use? Matt and Evan answer all these questions and more on this episode of Tastes Like Science.

Matt and Evan discuss the science of caffeine in the brain, why your bread goes stale and the best way to store it, and how yeast creates fluffy and airy bread.