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submitted 10 months ago* (last edited 10 months ago) by canthidium@lemmy.world to c/recipes@lemmy.world

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.

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[-] canthidium@lemmy.world 1 points 10 months ago* (last edited 10 months ago)

I put information in the post to try to explain context. Did you not see it or not enough maybe?

[-] mbgid@lemmy.world 5 points 10 months ago* (last edited 10 months 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.world 1 points 10 months 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 2 points 10 months 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.world 2 points 10 months 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.

this post was submitted on 23 Oct 2023
26 points (74.1% liked)

Recipes and Cooking Tips

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