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Slow Cooked Ribs… Cooked fast with science! | Sorted Food

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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 for a …

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34 Comments

34 Comments

  1. @erikmardiste

    January 22, 2024 at 11:35 pm

    Should get Professor Brian Cox and Ebbers together😂😂😅

  2. @stasamatjaz9604

    January 22, 2024 at 11:35 pm

    @SortedFood the link for the recipe does not work anymore, and the recipe is not on the Sidekick app either. Help!

  3. @StellaDalinaVu

    January 22, 2024 at 11:35 pm

    The measurements of this recipe is not available in m the website anymore 😢

  4. @JoannaHammond

    January 22, 2024 at 11:35 pm

    A bit anal on my part but I wish you would stop calling garlic granules garlic powder. They are very different things.

  5. @lutrabee

    January 22, 2024 at 11:35 pm

    Looking at energy prices now … I wished there were more pressure cooker recips …

  6. @marthawilson444

    January 22, 2024 at 11:35 pm

    My mom was scared of pressure cookers, but maybe it is time to be adventurous and try one of the new machines that does slow cook and pressure cook.

  7. @tylercolvin3782

    January 22, 2024 at 11:35 pm

    Great video, great ingredient, great recipe but most of all, thank you for all of you never falling for the fad of the flat brim truckers cap, ball cap amazing but never those

  8. @booates

    January 22, 2024 at 11:35 pm

    domesticated

  9. @alyx2471

    January 22, 2024 at 11:35 pm

    I love how excited Ben is talking about the science behind it, it's wholesome AF

  10. @rodrigo53

    January 22, 2024 at 11:35 pm

    I made this, even though I don’t like ketchup very much and it turned out delicious.
    Any ideas on how can I replace the ketchup?
    *I already tried tomato sauce, it’s too overwhelming.

  11. @creepyloner1979

    January 22, 2024 at 11:35 pm

    that explanation of how pressure cookers work was total bs. it has nothing to do with the thermal capacity of steam. the higher the pressure, the hotter the water needs to be to overcome that pressure and boil off. trapping the steam builds pressure, allowing the liquid water in and surrounding the food to reach higher temperatures, cooking the food faster.

  12. @ashleyrice4195

    January 22, 2024 at 11:35 pm

    I love watching Ben geek out! I do the same with bugs and chemistry

  13. @Louis-ue7co

    January 22, 2024 at 11:35 pm

    Noodoooos

  14. @mikemayers9353

    January 22, 2024 at 11:35 pm

    hmh this show kind of makes brits look stupid to me , why would you not know thermal capacity ? why would you not understand how a pressure cooker works by just looking at it ? i mean its clear that in a normal pot you get a max of 100 degrees Celsius because steam evaporates , in a pressure cooker it can not so it just gets hotter and hotter . Calling ben a geek is useless since he just knows basic thing , that should be universal low level knowledge

  15. @ulaB

    January 22, 2024 at 11:35 pm

    I love making ribs in an oven bag.

  16. @telishagarris7916

    January 22, 2024 at 11:35 pm

    If you do another geek week you should can bread

  17. @eleanorwilliams7771

    January 22, 2024 at 11:35 pm

    Jamie absolutely wrote that sign in the sexies 🤣🤣🤣🤣

  18. @beconscious578

    January 22, 2024 at 11:35 pm

    Came on this old video by searching slow cooker recipes, I don't think you've tried those?

  19. @uweschroeder

    January 22, 2024 at 11:35 pm

    Actually may I disagree a little here: the water in a pressure cooker simply evaporates at a higher temperature. The temperature at which a liquid turns to gas depends on pressure. As you pointed out nicely, at 1 bar – or sea level, water turns gas (aka steam) at 100C . If you go up to 10000 ft it boils at a lower temperature. If you were to try this at the bottom of the ocean water would boil at a much much higher temperature.
    That's the reason why you can fit hundreds of liters of gas into a BBQ gas cylinder: it's compressed and therefor gas turned liquid (the other way around, same principle). You don't even need heat to demonstrate this:if you put water into a vacuum (no or very low pressure), it will simply evaporate no matter what the temperature (unless it's really really cold at which point solid water will evaporate skipping the liquid state altogether)
    In the end, it's not really the steam that cooks the meal so quickly. The steam is simply a very efficient transporter for heat. What does cook your things quicker is the higher temperature combined with a very effective temperature transport. Oil would be even better because the temperature would go up to 500 degrees or so, but try to evaporate oil without a nasty flavor.

  20. @MS-ic3rd

    January 22, 2024 at 11:35 pm

    I love how No one ate the noodles but Devoured the ribs…

  21. @Sunny-ot1vo

    January 22, 2024 at 11:35 pm

    Episodes like this always remind me of my chemistry course in high school. My teacher would do labs with burners and have us make snacks but everything was written in a molecular formula so we had to figure out what was flour, sugar bicarb, etc. We make cakes in mugs, peanut brittle, candy and other snacks. For my final project, I wrote out the chemistry of making bread. Science and cooking are so much fun and like Ben, I always put them together (probably why I stuck around with SORTED when I first found the channel. That and yall are funny).

  22. @Jacen32272

    January 22, 2024 at 11:35 pm

    Mid week ribs is easy; cook them sous vide at 69 degrees for 24 hours; drop them into the water bath just before sitting down to dinner the night before.

    Long cook, tough meats cooked sous vide are a great choice for mid week meals, so long as you can plan them out in advance. Alternatively, ribs cooked in a crock pot on low take about 8 hours or so, and as such make for a good start before work, done when you get home option….

  23. @Shearper2

    January 22, 2024 at 11:35 pm

    now I know how to make ribs for lunch. thanks guys

  24. @alonzolombardi6672

    January 22, 2024 at 11:35 pm

    Is it me, or does Barry look like Waluigi from Mario Bros with that hat on?

  25. @ahb5819

    January 22, 2024 at 11:35 pm

    Idk if Ben wanted to sound extra geeky or what, becoz thermal capacity isn't even a scientific term(i.e. too technical, never used in research and stuff). Heat capacity is the exact term.

  26. @brandilynvandolah120

    January 22, 2024 at 11:35 pm

    Can you guys make a couple more food science videos? I LOVE these!! 🙌🏻

  27. @kandce1

    January 22, 2024 at 11:35 pm

    Barry smiling and nodding yea while utterly confused was my entire 3rd year of medical school 🙂

  28. @plujan6053

    January 22, 2024 at 11:35 pm

    I wish my Science teacher was Ben. I'd definitely pay attention.

  29. @aknee3042

    January 22, 2024 at 11:35 pm

    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

  30. @brittonharrison-diller6985

    January 22, 2024 at 11:35 pm

    Just got the Ninja Foodi… fantastic

  31. @MrDunk74

    January 22, 2024 at 11:35 pm

    What about the time under the grill . ?

  32. @MrManultra

    January 22, 2024 at 11:35 pm

    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

  33. @ninny41077

    January 22, 2024 at 11:35 pm

    Ben is contradicting himself: "I don't wanna get porky." But then: "Taste my science!" If that isn't sort of porky/swinish… 😀

  34. @Josh-rr7ze

    January 22, 2024 at 11:35 pm

    5:08/5:35 enjoy 😊

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