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this video is sponsored by audible why
does nearly every recipe start with
dropping a film of oil into a pan ever
wonder what would happen if you just
didn't hey let's find out actually first
let's do it the normal way just for the
sake of comparison a little olive oil in
a hot pan Sprouts in and almost
immediately you start to see this nice
golden color emerging generations of
people raised on boiled brussels sprouts
grew to hate them and that's
understandable you got a brown they're
filled with starches and sugars and
proteins that brown up real nice if you
give them enough time and enough heat
these took 6 minutes to get very Brown
and tender and quite tasty if I do say
so myself now let's try to do the exact
same thing again but with no oil are
they going to stick to the pan without
any oil in there not really not if you
keep them moving here's our first bit of
Browning and check out how different
that looks it's a patch of black with
really clearly defined borders
very different from the broad smudge of
golden brown we got with oil there's a
few little brown spots showing up on the
cut sides but much smaller and more
localized than the overall Browning we
got with oil and one other thing I
noticed is that they're cooking very
very slowly we're at 6 minutes now which
is how long it took to cook the previous
batch all the way through and these are
still hard on the inside nowhere close
to being tender after 11 minutes I'm
giving up if I cook these any longer
longer they're going to burn here they
are side by side oiled Sprouts are on
the right and on the unoiled Sprouts you
can see how hard I have to push my fork
in there they cooked for nearly twice as
long and they are still not done also
their flavor wasn't nearly as good so
what's going on here well keeping the
food from sticking to the pan is I think
not the most important reason that we
cook with oil oil or any kind of liquid
fat has a much more significant role to
play in that pan let's do it again with
the Imaging camera I got some broccoli
this time same basic deal that film of
oil is serving as what they call a
thermal interface the pan surface is
flat and rigid the food is not so only
teeny little bits of the food are
actually making physical contact with
the metal the oil essentially reaches up
from the bottom of the pan and grabs
hold of those bits that are floating
just above the surface and because oil
is a tremendously good conduct C of heat
energy from the pan is transmitted into
more parts of the food than the pan
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