The Science of Ginger: Why and How it Burns and Its Impact on Cooking | Ginger | What's Eating Dan?

[@omeravital1990]

This is one of the best series on youtube

[@AmericasTestKitchen]

Thanks!!

[@DanielJSouza]

Thank you!

[@rorymcyt]

wholeheartedly agree. thank you so much to the team for making this series, and in particular spending the time to link all the useful recipes and interesting information in the descriptions, as it helps all of us become better cooks !

[@SpoonMe]

Agreed. Love the whole team, but Dan’s our Josh Groban of food 😋

[@Harlesa2087]

You know what else is spicy? Dan.

[@Kenmanhl]

*BAM* 👊

[@Twinster20]

Damn

[@ZeeAzman]

Hell yes

[@borderlineiq]

POW!

[@AxelQC]

He's not ginger.

[@SeattleSandro]

I would happily watch Dan talk about the ingredients in a tube of toothpaste.

[@ninjaboy191]

I find a lot of food and pop science videos clickbaity and oversimplified, but this series delivers the best of both and that means a lot to me as a part-time cook turned chemical engineer.

[@Packiechu]

Super excited for this premiere!! So glad to see Dan back! And I love me some ginger. Bring it on!

[@alexyooutube]

Glad that 2 of Cantonese Ginger recipes (Ginger juice milk curd, Scallion Ginger Sauce) got recognized here in this ATK channel

[@williamlee7782]

And here I thought that recipe was steamed like it’s eggy counterpart which I’ve grown up with. Now I understand why my mom couldn’t replicate the milk version. Mind blown.

[@GeoffreyAlan]

I love this series - glad it’s back!Educational and entertaining, plus great editing.

[@borderlineiq]

What a refined sensibility to video dynamics. Dan is engaging, personable, smart, but not our buddy in the false way news anchors attempt. Thank you for respecting us, Dan.

[@Bahailinda1]

I love your videos! My grandmother taught me to cook with a pinch of this and a pinch of that! She told me that God gave me two hands for a reason and I better learn how to measure out everything in my hands I ... Flour being an exception ... I had always wanted to go to culinary school but ended up having six children instead lol. However thank God for KZbin because now I can learn all of the things I didn't learn from Grandma! Thanks Dan

[@poetrysue]

Hi Dan! What makes ginger so good for settling an upset stomach?

[@lucidarose613]

It doesn't for me it taste like soap gag.

[@maggiejetson7904]

In Chinese food there's a "Ying" and "Yang" balance. Basically what it does is how the food changes your body's metabolism and blood circulation. "Yang" food like ginger, distilled alcohol, increase your warmth and blood circulation but makes you feel dry and thirsty if you went too far. "Ying" food like water melon, yogurt, or beer decreases it and cools you down on a hot day. Raw ginger is on the "heat" side and cooking it makes it "warm" instead. So what you had in your stomach is likely improved when you increases the blood circulation to improve its digestion. Next time you can try other food that makes you feel warm and that may help too (i.e. hot white / green tea, warm water, chicken soup, etc).

[@adampaquette3333]

@@maggiejetson7904 cool

[@deliriousbliss]

A new video by you is an instant must-watch. I’ve wondered: sometimes I get lazy and don’t peel the ginger or don’t peel off as much skin as I could, and I’ve never noticed any negative effects. What are the reasons to peel the ginger before you use it?

[@cozyvamp]

The skin can be tough and really has no flavor to recommend keeping it on. Basically, it just compromises the texture of the food, whether it's ginger slices or grated ginger. Easy enough to scrape off, so why not? ;)

[@kamotetops1572]

Same here, I don't peel my ginger because I don't eat it. I just want its flavor on the dish, I still find it too spicy when I eat it even when cooked. So I don't peel it and slice it big.

[@tosca...]

You don't really need to peel fresh ginger. The older it gets though the thicker the skin gets and that's when you might want to peel it, for say, a stir fry... It's easy to grow in a pot, just make sure it has at least 8" potting mix over it. You can also grow fresh ginger shoots in your kitchen by keeping some on a damp paper towel in a saucer :)

[@CynBH]

@@tosca... Wow! Thanks for the tips! I've got a friend who sells homemade ginger syrup at her local farmers market. She buys a *lot* of ginger. I'm going to tell her about your growing tips. It could save her hundreds of dollars a year! 😊💕

[@CynBH]

@@tosca... Questions: Should you keep the soil damp at all times? Or let it dry, then fully wet it? Also, how do you know when it's ready to harvest?

[@Zelmel]

Dan, you've long been my favorite CI/ATK personality/writer/editor, so I'm super happy to have you back making episodes!

[@Resonait]

Dan, would you comment on the effect pickling has on gingerol? Thanks for being my food science professor. You’re a trusted resource and I appreciate your work.

[@justinwatkins832]

This is the most interesting episode you've done so far...and you've done some really interesting episodes in the past! I love the biochemistry. Keep it up, Dan!

[@SusanBinks]

Thanks, ATK, for this new season of the series. Thanks, Dan, for being so heckin' charming and full of science-y awesomeness. I hope this means Hannah will be returning soon, too? Also, your editors are amazing. High-five to crew. Cinematography is kicking it

[@dinohicks7959]

Both my 9-year-old grandson and I enjoy the science side of cooking and once he learns something new he can't hardly wait to put the newly learned information to work! As he was leaving the den he asked his father, "Dad have we got any steaks? What about Ginger? Dad, we need to go to the store!" I knew exactly what he was going to try . Again thank you for sharing your expertise keep the science coming! It's getting my grands in the kitchen with their parents and I also get to reap the rewards!

[@derickphillips]

Love this series and glad it’s back! This one might have unseated the mushroom episode as my favorite yet! Keep up the great work!

[@Thompame]

I've seen like.. every episode of What's Eating Dan. I have learned so much about cooking and utilizing certain ingredients. The mushroom episode is fantastic!

[@valliarlette6596]

....complicated but really interesting.... my favorite thing!

[@VulcanTrekkie45]

My grandmother didn't really cook for us grandkids all that often, but one of my favourite dishes when she did was her gingerbread. I have so many fond memories of it. Maybe I'll take what I learned here and experiment a little with it.

[@kgdblade]

We eat homemade pickled ginger every morning with our eggs. Standard marinade rice vinegar, sugar and a touch of salt) which we simmer to dissolve then pour over the fresh ginger in a pickle jar. However, we found that we prefer grating the peeled ginger using a course grater (cheese block) rather than thinly slicing it. This gives more bite and retains that fresh taste more so than the thinly sliced version you see given with sushi. Its a great palate cleanser after avacado toast and egg!

[@rodmckenzie9089]

Thanks for the series Dan, it's wonderful. Speaking of Ginger which I love, what's the best way to store Ginger?

[@Writer10389]

This is so interesting to me bc I perceive stir-fried ginger as most spicy, baked or fried ginger as least spicy! Fascinating

[@DuxUnlimtd]

This was fascinating.

[@danielmiller2977]

Hey Dan, this is Dan. I love to cook, and you've made the cooking experience even better. You're the greatest !

[@jkledis]

My grandmother always had fresh gingersnaps on her dining room table - I asked my mother once why Grandma always had fresh cookies on the table and my mother laughed and said she knew we were coming. I love gingersnaps!

[@CynBH]

I do too! We even use them to make the crumb crust for pumpkin cheesecake. 😊

[@reeffeeder]

That was awesome and explained so much about why ginger does what it does.

[@BillAndersonNS]

I love your Pows. So unexpected. At least unexpected coming from my preconceived idea of what Dan should say. Thanks.

[@irishredbone8996]

Very informative Dan, thanks

[@Vnifit]

Damn, I had no idea ginger was able to do all of that. The milk gel thing seems pretty cool, I might try it! I love all the biochem explanations, it really makes it a lot easier to understand the why to when someone tells you to say add dried rather than fresh for a recipe. So happy this series is back!!

[@maripaes]

Great to see Dan again. Very entertaining and informative. Love u, Daaaaaan

[@sues5693]

Yea!! Dan is Back!! Your videos are both entertaining and educational, and nice and quick and to the point. Thanks for your videos

[@shuyang3570]

Greatest cooking series ever! Just wondering what's the chemical compound that contributes to the earthy flavor of ginger. This flavor always make me nauseated if I accidentally bite into a chunk in a stir-fry.

[@Yesitisbrett]

Really enjoyable and informative 👍

[@hollym5873]

Love hearing the science. Great Video. Thanks

[@xiyin4306]

Traditionally that chinese milk and ginger dissert is made with buffalo milk which has higher fat content. And the white suggar is often replaced by brown suggar. And you can top it with either black sesame seeds or event fruits. Cheers

[@weston.weston]

Per usual, I learned so much from your presentation, Dan! Just added fresh ginger to my grocery list.

[@justins4199]

These are getting pretty great.

[@weston.weston]

Dan: these videos are SOOOO informative, entertaining and FUNNY. Keep it up, I look forward to new releases! POW!!

[@kifbrown1921]

Each one of Dan's videos is entertaining and very informative. Thanks, Dan.

[@jackielinde7568]

I want a t-shirt that says "I want someone who looks at me the way Dan looks at Ginger!" Make this so, America's Test Kitchen! Make this so!

[@musa2775]

You can make that on Zazzle.

[@hollyjoywoe]

Love ginger! Loved this video!

[@bonnitaclaus2286]

Thank you, gave me some wonderful ideas.

[@recless8667]

This channel is life changing

[@pauldelgiudice8362]

Excellent, thank you Dan !

[@juanpabloamorochod.752]

One simply awesome video

[@mandoguy8789]

I have celiac disease. I use candied ginger as a way to ease the gastric distress that comes with the illness. A few slices works wonders to calm down a complaining gut! I wonder what is the mechanism for that effect? Thanks for the wonderful take on a favorite spice of mine!

[@emmaemmasfamilyinnorthwest1649]

Thanks for introducing the Chinese desserts! I love ginger curd 姜撞奶！in Canton, people use buffalo milk for these dessert.

[@VardhanShrivastava]

Talk about types of 🌶 please. Thank you.

[@MrNathancast]

Thank you Daniel, I will be using ginger now more than ever in my 1962 kitchen my husband Marc will love the dessert idea thank you Mary Beth McCormick in Minnesota

[@scottsanderson8855]

I love all types of gingers! Especially ones with freckles....

[@toadle77]

Dan you're the best!!!!

[@sashanksattiraju7282]

Everytime I watch your videos,I am learning something new

[@abingleyboy]

2:45 but what about stem & crystalised ginger?

[@BillMasters56]

Good Job, Dan

[@watrgrl2]

Dan the man, I always do thumbs up first because I fully expect to be blown away by these wonderful videos!

[@luisnouel3407]

Amazing video, keep sharing knowledge

[@LaviKleinSA]

Mind Blown! These videos are the best! Love the intricate break down of everyday ingredients!

[@dr.wagner216]

This is great, thank you Doctor!

[@whong09]

That ginger dessert recipe is brilliant

[@MrRevallion93]

I wish I could subscribe only to this playlist. Most underrated cooking series on the internet

[@IQzminus2]

For virgin cocktails I usually use quite a bit of ginger and a small dash of cayenne pepper, to give alcohol free cocktails a small kick. I think the ginger goes very well flavour wise with Mojito. Having that kick, adds more complexity and makes the sweetness less forward. Some tonic, grapefruit juice or other slightly bitter ingredients also works well to give more complexity and balance out the sweetness.

[@ChristinaMayoAR]

He's back 💗💗💗

[@jameshobbs]

Great graphics, content, callbacks and theme. A standout on this channel.

[@erickoontz6835]

That was a seriously interesting and well-done video. Thanks!

[@transkryption]

Thankyou, awesome!

[@JustinLorette]

These are some of the best videos you guys make. Keep it up!

[@Ceb773]

The best series on KZbin is finally back!

[@fifi7213]

LOVE this content about food science! Waiting for more episodes!!

[@SampaJasli]

Really great stuff

[@user-px1ph4ew1e]

Fantastic.

[@AnEpicNguyen]

1:40 The resiniferatoxin bit got me confused bc it sounded like ginger had that compound and then you said gingerol didn’t fit well with the receptor 1:57. I understand it now 👍🏼.

[@MrCriticgamer]

This show is awesome

[@kylelitwack]

Great to see you back! I wish I could get notifications on just this show.

[@veecee3669]

Thanks Dan, I love ginger in all its guises, so this was a terrific video. I can't wait to try the Ginger-Milk Curd!

[@眠い-p5c]

2:16 shoga means ginger in japanese, gingerol and shogaol, people are so creative!

[@williamlee7782]

Whoa. Someone once told me that pink sushi ginger (pickled ginger) as per the recipe here was made with aspartame sugar so I avoided it ever since. Thanks for sharing!

[@mintysingularity]

Not mentioning, of course, all the amazing things ginger does for your digestive health-among the many, many health benefits.

[@ellen5385]

For extra flavor to the scallions & ginger oil mix, add some finely chop shallots. It is a very old traditional Cantonese condiment. The ginger milk thing is also Cantonese. The authentic recipe use buffalo milk and was steamed instead of microwaved/boiled(steaming produced a smoother texture).

[@jackablon7252]

How about an easy recipe for Ginger Beer (non-alcoholic)?

[@aleroxit]

Yes! Ginger beer FtW Thanks you

[@aleroxit]

Please brew up some Ginger beer! I said please- you have to do it

[@MelanieAt]

One of my favorite ingredients. I had no idea how the flavour compounds changed so dramatically in its various states.

[@tomsparks6099]

Love the science of food (although I think "cooking" is an Art which gives way to experimenting outside a recipe) . Dan is the new Alton Brown, but much more kissy.

[@FlutterMouse]

Ginger is probably my favorite herb. I add it to everything

[@VictoriaReginaAnn]

What is the best way to store ginger?

[@angko-pe]

I keep mine in the freezer. It doesn't dry out and can be used from frozen. I either keep in thin discs so I can slice into julienne quickly or as a whole and just grate from frozen.

[@donna7881]

I keep mine in a pot & take off what I need and it continues to grow no waste... Donna

[@Plair0ne]

When making a hot spicy dish I try to combine different heat sources (chili, ginger, garlic etc) for a fuller and more complex heat. My take-away from this is to perhaps try and cook with both dried and fresh ginger from the start, and finish of with a bit more fresh ginger when taking from heat to have all three spicy ginger compounds

[@scott5106]

More info on the ginger scallion sauce please...

[@pacarter7169]

A lot of positive response, but my personal experience, one time raw... did not get any longer... however I learned a new way of cooking it that will be beneficial.

[@oeerturk]

great video

[@anydae]

I love anything and everything with ginger

[@tomsaaristo6294]

Pow! I make a ginger ice cream that is very spicy but also creamy and cool

[@SammyMaeQ]

Tom Saaristo That sounds amazing.

[@niki20072]

Tom Saaristo Can you share the recipe?

[@tomsaaristo6294]

@@niki20072 I'm sure ATK would have something to say about this but my guests and I loved the sensation tomsaaristo.com/ginger_ice_cream.html

[@allfortheking469]

I love rooibos tea with apple juice and a bit of fresh ginger.

[@derekjohnson9891]

Just subscribed and I love you 😍

[@jtm2264]

Hey Dan, You mentioned, “it depends on the type of ginger you use.” Will you review the common types of ginger and a few of their application? Gingerly, -Jon

[@jtm2264]

I just thought of this. The heat affect ginger has, is it similar to what is experienced with garlic?

[@intelligentperson6759]

@@jtm2264 , may be off topic, but garlic, ginger, and turmeric all have natural anti-inflammatory qualities

[@phungktk533]

I have also used ginger to sweeten soup like corn and seafood chowder, or shrimp tofu soup, yes, these are Asian soups.

[@rejoyce318]

Welcome back!

[@HyperSensitive88]

The milk ginger custard dish is one of my favorite Chinese dishes. And I usually hate ginger.

[@hmdayrit]

Dan should have his own channel.

[@theflash2524]

Dan you are awesome. You always make everything so fun & interesting when you explain the science in cooking.

[@pennyf9886]

What's the recipe for the Chinese ginger desert please? That looks delicious!

[@Therockerrick]

Strange, i havnt seen this one and I keep up to date with Dans vids.