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Do you really need a slow cooker, rice cooker, sous vide immersion circulator, and a pressure cooker all sitting around your kitchen taking up counter space? Depends how you intend to use them — and on the chemistry of how food gets cooked.

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https://youtu.be/NL8kMj-GlLs

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Credits:
Producer: Elaine Seward
Writer: Alexa Billow
Scientific Consultants: Michelle Boucher, PhD; Matt Hartings, PhD
Executive Producer: George Zaidan
Fact Checker: Alison Le

Music:
Roberto Daglio – Bisbossa
Roberto Daglio – Com Todo Meu Amor
Mako Yama – At Starry Night

Sources:
https://scienceandfooducla.wordpress.com/2016/01/05/the-science-of-sous-vide/
https://www.sciencedirect.com/science/article/pii/S1878450X11000035
https://www.scientificamerican.com/article/the-science-of-sous-vide/
https://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html
https://www.popsci.com/kitchen-alchemy/article/2008-06/cooking-under-pressure
https://www.thekitchn.com/a-primer-on-pressure-cooking-193715
http://modernistcuisine.com/2013/02/how-pressure-cookers-work/
https://www.finecooking.com/article/the-science-of-pressure-cookers#
https://www.wired.com/2016/08/succulent-science-pressure-cooking/
https://www.thespruceeats.com/how-do-pressure-cookers-work-1328706
http://www.edinformatics.com/math_science/science_of_cooking/science_of_pressure_cooking.htm

Ever wonder why dogs sniff each others’ butts? Or how Adderall works? Or whether it’s OK to pee in the pool? We’ve got you covered: Reactions a web series about the chemistry that surrounds you every day.

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