'Another episode of Reaction\'s Chemistry Life Hacks: Food Edition. 0:15 - Make low calorie rice 1:22 - Keep your fruit from oxidizing and turning brown 2:32 - Tenderize your meat quickly Our latest episode brings chemistry to the kitchen, and features science-backed tips to cook rice with fewer calories, get extra juicy chicken (when you don\'t have time to marinate) and keep sliced fruit from browning too quickly. Watch the video and find out how to use chemistry to give your food a flavor boost. Find us on all these places: Subscribe! http://bit.ly/ACSReactions Facebook! http://facebook.com/ACSReactions Twitter! http://twitter.com/ACSReactions Tumblr! http://tumblr.com/ACSReactions Producer/Writer: Kirk Zamieroski Executive Producer: Adam Dylewski Scientific consultants: Dan Souza Darcy Gentleman, Ph.D. Kyle Nackers Sources: Low-cal rice: https://www.acs.org/content/acs/en/pressroom/newsreleases/2015/march/new-low-calorie-rice-could-help-cut-rising-obesity-rates.html https://www.washingtonpost.com/news/wonk/wp/2015/03/25/scientists-have-figured-out-a-simple-way-to-cook-rice-that-dramatically-cuts-the-calories/?utm_term=.0afcccf3e963 http://apjcn.nhri.org.tw/server/APJCN/24/4/620.pdf Fruit for later: Hack - http://www.seriouseats.com/2015/09/how-to-prevent-apple-pear-browning.html Browning - http://hortsci.ashspublications.org/content/45/8/1150.full http://extension.psu.edu/food/preservation/tools/supplies/ingredients/ingredients-used-in-home-food-preservation https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4444905/ Timely tenderizer: Tenderizer hack - http://drgrub.com/tag/american-food-2/ Meats and Proteins - http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12243/full http://www.businessinsider.com/how-to-use-baking-soda-in-marinades-2016-5 https://www.ncbi.nlm.nih.gov/pubmed/22056073 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. Reactions is produced by the American Chemical Society.'
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