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.

  • canthidium@lemmy.worldOP
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    1 year ago

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

    • gid@lemmy.world
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      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
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        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
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          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
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            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.