We Tried to Engineer the Perfect Hot Pot Broth скачать в хорошем качестве

We Tried to Engineer the Perfect Hot Pot Broth

How much umami can we pack into a hot pot? We put the science of umami to the test with an extreme hot pot experiment. In this video, we explore the science of umami in hot pot broth by layering flavor-packed ingredients like dried shiitake mushrooms, katsuobushi (bonito flakes), conpoy (dried scallops), miso and more, simmered for 100 hours to create what might be the most flavorful hot pot ever. This is more than just cooking: it’s a food science experiment that dives into the chemistry of MSG, glutamates, and nucleotides, showing how certain ingredients supercharge each other to unlock the ultimate umami hot pot soup. But is there such a thing as too much umami? Will this be the perfect broth… or will it push our taste buds past their limit? - Timestamps 0:00 Intro + Science of Flavor 1:16 Bones 4:21 12 Hours In 6:03 Mushrooms 6:58 48 Hours In 8:38 The Sock! 10:00 Seafood Umami Bombs 11:42 80 Hours In 12:58 Fermented Umami Bombs 14:38 100 Hours! 17:57 Tasting the Broth 19:59 Hotpot Taste Test 26:03 Closing Thoughts - #hotpot #hotpotrecipe #asianfood #umami #foodscience #flavorexplosion #cookingexperiment #foodexperiment #cookingchallenge #kitchenscience