Came across this channel recently. Chris Young is the creator of the Joule Sous Vide stick as well as the Combustion thermometer line. He’s going some really interesting, science-based, cooking videos. This one in particular, don’t let the title fool you. He goes more in depth on WHY steaks are juicy.

  • gid@lemmy.world
    link
    fedilink
    English
    arrow-up
    5
    ·
    edit-2
    1 year ago

    Oh my bad, I apologise. Yeah there’s information there, I was getting my downvotes mixed up. I think I downvoted just because I didn’t want to sit through a video to find out a summary of it. But that’s my ND self not wanting to sit through videos.

    I’ve removed my downvote.

    • canthidium@lemmy.worldOP
      link
      fedilink
      English
      arrow-up
      2
      arrow-down
      1
      ·
      1 year ago

      Haha, no worries. Thanks for your honesty.

      Yeah, I didn’t want to give away his explanation, because it is an interesting video worth watching I think. But at the same time, seems people aren’t interested without more context. It’s a balancing act really.

      • ekky43@lemmy.dbzer0.com
        link
        fedilink
        English
        arrow-up
        2
        ·
        1 year ago

        I was part of a similar discussion about video posts before. I think the take away was that Lemmy is mostly centered around written content, and that many/some people who browse it are in environments where sound and video might not be comfortable.

        Lemmy does appear to house a lot of people who very much prefer to skim over an article or have a short summary at hand, instead of fast forwarding through a video.

        • canthidium@lemmy.worldOP
          link
          fedilink
          English
          arrow-up
          2
          ·
          1 year ago

          Lemmy does appear to house a lot of people who very much prefer to skim over an article or have a short summary at hand, instead of fast forwarding through a video.

          Honestly, I’d say that’s Reddit as well as most social media these days. I still constantly see people commenting on things and getting blasted because the info is in the article. Hell, had it happen on a post about bacon I made just 2 days ago in the Sous Vide community. Person commented what’s the point and the article explains it in the first sentence, lol.