Slow Cooked Ribs… Cooked fast with science!
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This is an epic pressure cooker recipe and we’re stupidly excited that we’ve finally found a way to eat slow cooked ribs for a midweek meal! The meat falls of the …
Barry smiling and nodding yea while utterly confused was my entire 3rd year of medical school 🙂
I wish my Science teacher was Ben. I'd definitely pay attention.
I just made these using the oven and served them with corn and a tangy, citrusy slaw- my dad said that if he’d ordered them in a restaurant then he would have been pleased. They. Are. Amazing! Good job once again boys
What about the time under the grill . ?
heat conductivity … It's why when we cook noodles , the noodles in the water get hot , but we in the air around it don't
Ben is contradicting himself: "I don't wanna get porky." But then: "Taste my science!" If that isn't sort of porky/swinish… 😀
5:08/5:35 enjoy 😊
This helped in my gcse exam 😂😂
I love the sortedfood videos, but you just made every American barbeque chef's explode
Taste my science
For crying out loud!! Cooking is chemistry, hence ,…. SCIENCE.
Smart cooking. I will try this tomorrow.
anyone else hear the star wars music in the background
Taste my science… I was hungry until that comment. Ben-uendos are best when you don't see them coming…
Free Masonry at it's best ahahaha in the Kitchen!
Please make some good bread like we have a Germany….not this white-bread rubbish. Please!
Can I just say, I love how Mike reacts to food. I see a lot of food shows where people eat something and jump right into describing it and don't even seem to enjoy it that much. It's like "mhmm, you get that tang with the heat" yada yada. And most of the guys do stuff like that, but Mike (and often Barry) will just go "UGH. So good." And that gives me a better sense of what it's actually like to eat it hahah. Or rather, it enhances the experience when mixed with the descriptions.
What type of peppers in this dish? There are so many different chili peppers as well as flavor profiles and heat levels. The one you sliced up didn’t look like a sweet red bell pepper… thanks!
Further science fact honey contains protease which is an enzyme that breaks down proteins so double the tenderizing.
NERD
This video made me buy a pressure cooker 😀 hooray
Can you do hot pot recipes?! It was onsale on amazon on black friday, could make for a cool video!
It's about a 50/50 chance that I hear them say "salted" rather than "sorted" at the end…
>>>ur2.pl/1064 I wanted a good crockpot that had a timer on it. Love that I can set whatever temp and time I want and then it automatically switches to warm once that time is up
I totally love the physics explanation of Ben. I want to see more Super Geek Ben moments.
as a physicist, i'm getting incredibly triggered by the explanation of the pressure cooker and thermal capacity.
Loving the science of this! As an engineer, it excites me to watch it enjoyed and explained and so cool in everything- especially cooking!!
2.5 hours covered in oven @ 135, uncover and baste with sauce then 15 minutes @ 190 to set sauce is my personal favorite with back ribs, membrane off. Works as well with Spares.😉
May we please have another science week???
I've literally always wondered how pressure cookers sped up the cooking process, but've just never been arsed to look it up, and Ben explains it so well that even my obtuse self can understand it.
If one had ribs left over (I know, that never happens). Batter dip and fry them… game changer
I understood everything you said, Ben! Well, I did watch cooking shows since I was 9, went to culinary school and have been cooking professionally for 12 years so I know a little bit…:)
I can see why Ben would be a good school teacher
I love Sortedfood.
I love super geeky Ben
I somehow really enjoyed Ben explaining the science behind the pressure cooker.
I liked the explanation about steam, even if I already knew it.
I normally don't care for slow cooked pork ribs. Good bbq ribs should have a bite, but that does look pretty good. Beef ribs are still better for the slow cook though imo.
Sriracha is an instant recipe fail.
You shouldn’t be wearing a hat indoors.
Question : I am from India and pulses are present in every food that we cook (mostly). So i am used to the workings of a pressure cooker. But whenever i cook any meat in it(mostly chicken), said meat becomes gamy(idk how to describe that taste) and i utterly hate it. I have zero knowledge when it comes to food, so i thought may be it is taste of melted fat and added some spices in the mix of a fresh batch. Still the taste was there…. So how did you manage to rectify this problem?.
P.S: all this happened like 7/ 8 years ago when i was trying to replicate a oven. Because my mom though it isn't worth of a investment for just one recipe.
I have made these ribs several times. They are amazing.
This kind of pan is so normal in Brazil. The name this in Brazil is "carne de panela".We use for meat and black beans and is very popular cause you save cooking gas/electricity.