Chef Trick for Cooling Down Prep 🥶

I always wanted the math on this - now you do too! You team metal or team plastic? #shorts
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[@TVIDS123]

Plastic is generally an insulator. Metal is a conductor. That's why metal containers are so much better at cooling things, and why plastic containers are good at keeping things warm or keeping things hot. This is one of the reasons we use metal to cook. Certain metals are better conductors, such as copper, which is why copper has historically been used for cooking (and sometimes still is). It's the same reason we use copper cables to transfer electricity.

[@Nigelodeon]

These kind of kitchen mythbusting shorts will be awesome, keep them up!

[@josephcollins6236]

Why do you wait until it gets to 65*F? I thought you need to cool things down until they're at or below 41*F?

[@justinkhanna]

For food safety, absolutely. But for green color preservation, in my experience, anything hotter than room temp makes oxidation and browning go much faster, so it’s always a sprint to get under that temp for me!

[@erikanderson1402]

Plastics are always less conductive than metals. Idk why we needed a demonstration of this

[@TheCecchino98]

You can have all the knowledge in the world, but finding ways to apply it doesn't always come naturally unless you are particularly experienced or smart. I'm pretty new to cooking, and despite knowing the basics of thermodynamics, i definitely would not have thought of using a metal container to cool my food faster. So i'm quite grateful for this video.

[@erikanderson1402]

@@TheCecchino98 thermodynamics doesn’t tell you anything about rates of processes though.

[@anarchodandyist]

Metal is a far more superior conductor. Science bitch (Jesse Pinkman)