YouTube Video ID: MYrYnyzOGjI
Episode Post Date: April 3, 2026
GMM Episode Number: 3015
Transcript
Is every food better when you cook on high heat? Let's talk about that. Good Mythical Morning. It's the last day of celibacy week. To help you keep things chaste, we're presenting you with one last unsexy GMM moment. Yeah, preventing people from having a birthday during the holidays is something that I care about so deeply. Mm-hmm. I've been happy all week. Yeah. To distribute my unsexy moments. And I'm contributing this last one because it's such a worthy cause. Whoa. Dude, did it really make that noise? It really, it really made that noise and it really. I, that's how I remember it. That did nothing for me. Hold strong through the weekend, okay. Just isolate yourself. You can do it. You know? Um, take cold dips and long waters. Well, but cold dips can make your fertility go up, so. And that's a little bit of a catch 22. Well, right after the holidays, you know. You get that January baby. That's fine. Alright. Lately I've been hearing, uh, young folks cook everything on high heat. I mean, is this true? Really? Does our generation cook everything on low? By comparison? This is not something I've ever thought about. Okay, so with that in mind, the question is begged if specific foods were cooked at a very low and a very high temperature. What sort of culinary discoveries could be unlocked? We're starting off with scrambled eggs that Nicole scrambled right over there. It was just happening. It's fresh as fresh can be. Nicole, what did you do? So Rhett on your side, we have three eggs that we cooked at 220 for six minutes, and then Link on your side, we have eggs that I cooked at 500 for one minute. Five minute difference. You'll see people talk about cooking eggs on low, scrambled eggs on low. I've heard of that. And, and uh, even Link has heard of that. Yeah. I think that's what it should be done. And that's what I do. That's what Jessie does, because I like them to be a little bit a soft scramble, they might call it. My boy right here, he's holding back on you. He likes the softest of scrambles. He just doesn't know it. He'll serve it up to people. You gotta prepare people for your soft scramble, 'cause it is. If Gordon Ramsey was cooking a scrambled egg for you, he would come real soft at you. I know, but I would need a little bit of warning. It's soft. It's much softer than that, which I think is perfectly soft. A little wet. This one's got some dryness to it. Um, it's got some whiteness, it's got some brownness. If you like the brown edges. Yeah. Sometimes I do. I, I like a consistency that the lower heat gives you. It's, it's more of an even experience. This one, there's like, there's some pieces that I feel like I need to avoid. Well, and if you were cooking for, um. 'cause I do like this. If you were doing like a, a, a pan pancake and egg breakfast for a bunch of people, you know how sometimes that'll happen? Like a big thing. We went to lots of pancake breakfasts in our like, teens, twenties. We were parts of lots of movements that required lots of pancake breakfasts. Because they're so cheap, Rhett, and it's a fundraiser. And they were made so fast. You're sitting around here swirling these around at the pancake breakfast. People like, hurry up. The one minute egg. I think it passes, especially for a bunch of teens. Yeah. But if we had to choose. I'm all over this. 'cause you can dial in exactly what you want. Mm-hmm. This, the decisions you have to make, you need to be a professional. Nicole. Who would that be? Do we sound smart right now? Um, you sound like you might've like gone to community college and then you like dropped out at like the last possible semester. Hey, listen, you don't wanna start a, you don't wanna start a war. I mean, I, listen, I, the community college crowd's already coming after me. Divert some of your attention, Nicole. So we are in lockstep agreement here. When it comes to scrambled eggs, go low. Moving on to grilled cheese. Yes. What's What's the difference here, Nicole? So right on your side. We cooked it at 250 for about 15 minutes. And, Link, for yours at 475 for five minutes. That 475 really puts a little, little, uh. Darkness. That's not burned, that's, uh, what kind of reaction do you call that? We call it the Maillard reaction. It's pretty much just proteins plus sugar plus heat equals caramelized browning deliciousness. Ooh, there's a lot on it too. But you like a light biscuit. I don't think you're gonna go for that, uh, grilled cheese over there. Mm, this looks good. Butter on here. Of course. Oh. I love a grilled cheese. And when you look right here across the front, this is, one way some might describe this across the front is sustained cheese. The cheese is sustained across the front. See, there's many different ways that you can use that term. Yeah, I didn't, I didn't realize that sustained cheese's made a fart noise that was also sustained. Yeah. What kind of cheese are you using? Because this is Immaculate. American. Honey, it's just two kraft singles on top of one another. It's nothing fancy. Two kraft singles. It's the best type of cheese for a grilled cheese. Oh God, that's so good. You gotta do two though. Two, you gotta do two. You gotta do two. And so I think we may have already said this, but I'll say it again. Sustained cheese, yeah, you. Sustained cheese. Typically, if you were cooking a grilled cheese, you would go from, for something in between these two. Yeah, like 325 ish, I'd say. Right. So this is, you know, finding out if on the other end of the, because sometimes I'll get really excited about a grilled cheese and then I'll get a little bit distracted and it'll come out like this. And I always talk myself into it still being okay. This. And it is good. The cheese is still sustained. I don't mind that little burnt taste. I don't like it as much as the non burnt taste. Well, when you think of it as a Mylar reaction, Maillard. Is that like the silver balloon that the environment hates? Remember Maillard. Maillard. But Mylar. My yard. But what's Mylar? That's the balloons, right? Yeah. There's a Mylar in my yard. Like Link, ask yourself where do I pee? Okay. Mm-hmm. And lately he's been peeing directly into a Mylar balloon. He's just hanging out there on a string. Getting heavier by the day. It gets better the more that I eat. Um, but I'm not eating as much as you. Of course, what's new? What's new, man? Ooh. This is, this is just where I'm at. I would've thought that maybe there's no, there's nothing better to me than this. Yes. I would've thought that possibly 250 would not have been able to get the crispiness, but it, it does. Mm-hmm. You willing to wait an additional 10 minutes for this? I mean, you got places to do, places to pee. Hmm. I'm sorry, I've got places to do. I've got to get outta here. No, sir. It's totally worth it. And you're with me? I'm with you. Yes. Grilled cheese. Go low. Burger time. Nicole. Thick burger. That's a thick burger. Looked like a, it's a meatball burger. Yeah. Intentionally thick is what I like to call it. Uhhuh. For this one, Rhett, your side was cooked at 200 for 15 minutes and, Link, yours was cooked for seven minutes at 425 on a cast iron skillet specifically. Wow. But the intention was, so that what, like a thin one, obviously you don't have an opportunity to like. Really notice a difference. See, traditionally with thin patties, like a smash burger, you're gonna wanna cook it on high heat, always. Like I've never seen a recipe for a smashburger. Right. Cooked on low before. So it made more sense for us as a, as a team just to decide to do a thick burger for this experiment. Oh, oh, slaw, lettuce, whatever that is, going everywhere. Oh, I got something. Hmm. No cheese. No cheese. That's a tasty burger. Thank you. Um, okay. This allows us to focus on the meat a little more. Okay, well. I gotta do it side by side. That's why we're here, right? That's tasty. It's, um. It's in no way. I mean, this one's blackened. Did I say this'n? Oh. This'n's blackened. I've been talking to my dad a lot more. Yeah, this one has a crispy outside. Did you say this'n? This'n? And, uh, I've already taken a bite, so forgive me. I am gonna pull this burger out. What you going to do? Just eat it. Isolate the meat. Meat isolation commence. Yeah. You don't get that crispy edge on this one. But the meat has more taste. There's more flavor over here. Disagree. Well, you're the one isolating it, tell me. I think this is the first one in which high is the winner. Hmm. Lemme do a little isolation. I think that the crispy outside, the reaction that has happened there. Yeah. Is adding some flavor because we know that that is. That I'm missing over here. Reactions are happening. That's why we were talking about it in the last round. And it's just, cooking's all chemistry. I mean, right. Yeah. The thermodynamics. Um, just a, just a little bit of, uh. Just a little bit of electrolysis, you know. Now, this might be a little bit late, and I probably should have said it a couple of minutes ago, but meat isolation was my nickname in high school. Delayed, but totally worth it. Mine was electrolysis. Well, Rhett, I think I'm agreeing with you. There's not too much difference. This is still good. I just finished the whole meat. But I like that one better. Burgers. Try high. It's cookie time. We've got a big difference between these two. Over. 40 minutes. Over half an hour difference. Yeah. 250 for 40 minutes. That's a long time. And then 450 for seven minutes. And they both look, they meet my standard of an unburnt cookie. I don't, there is a difference though, especially on the bottom. Yeah, it's certainly browner. And when you get down to 250 and go for 40 minutes, you're in barbecue town. Yeah. The brisket of cookies, if you will. Uhhuh. Brisket cookies. I think this might be. Call it that. I think this might be a discovery. Well, taste it first. Take a bite. It's soft. It's wet. It looks like. My favorite MC Hammer song. A cookie that would be. Soft and wet. Like. It was right after, that's why we pray. On the album. On the album. Yep. Yep. I mean, that's why we pray you can't touch this, I think. So, it's soft and wet, but. You can't touch it. You can't touch this until you're married. Until, that's why we pray. It's like celibacy week. It's soft and wet, but you can't touch this until you're married. And if you do. That's why you pray. That's why you pray. Oh. Oh, you pray to not touch it. Yeah, man. You don't have to just pray for forgiveness. You can pray for strength. What about praying for permission? You can beg for permission. God, let me do this one time. What I'm trying to tell you is that this cookie. Uh, that's, I'm sorry. Looks like it's one of those real soft ones that just came out of the oven super quick. Yeah. But it has this resiliency to retain that appearance for ever how long it's been sitting. Mm. Which has been at least a few hours. Right? Like one. Okay. It's very good, it's all I'm trying to say. And this is just more traditional, but only seven minutes. What's the square, square on top? What is that? I'm not gonna lie, I used Tollhouse chocolate chip cookies. And it comes in a square. And I wasn't gonna like roll it into a ball. You know? You just cut, you cut the square. They're perforated. They're perforated. Yeah, they're perforated into squares. I know, I know what you're talking about. Hmm. Did I expose you or something? No. I didn't expect you to make the cookies from scratch. I did. Good. No I didn't. Hmm. They're both good. I'm torn. I can't believe, I think I might be thinking this one's better. There's, it is dynamic. This one's one note. In that one, because it's only seven minutes, the inside is still nice and gooey. Mm-hmm. A little crispness. Goes a long way. That's what you were gonna say, right? A little crispness is acceptable. It's not quite as catchy. Hmm. I like this one better. Huh? Is it, did anybody, is that surprising? Did anybody, is that surprising? I could've sworn. Yeah, this is surprising to me. I could have sworn that we were gonna like this one better. I know, why don't I like these as much? I don't know. I don't know. Because they're not dynamic. I think you need to watch 'em closely, but you do need to try high. I'd like to extend an invitation for you to check out the Mythical Society. If you wanna connect with other Mythical Beasts, be a part of the community that you're helping create. Hmm. Do that over there at the Mythical Society. Uh, you'll be accepted, you'll be welcomed, and you can talk about all the decisions we make and pick us apart. Yeah. And we're working on a, uh, Discord thread called Sustained Cheese, but, they have not let me do it yet. You can just. We need a quorum. You can just go in there and create it. Oh really? Yeah, we can do that. Okay, so we've got two sous vide ribeye steaks, pre-sliced. I always appreciate a pre-sliced steak. Mm-hmm. Can I just say that? Mm-hmm. Well, this one was cooked at 120 degrees for two and a half hours, and then 160 degrees for an hour, and then you put 'em in the broiler to sort of. To get a crust on 'em. Yeah. Oh. So we've got a 90 minute difference. Boy, that, I mean, that's a lot. I'm trying to figure out which piece. I'm gonna go for for an edge. I'm not. A sous vide steak, man, that, it's hard to beat. I got one of those things and I was really into it for the first year that I had it. Hmm. And, uh, I kind need, I need to go back. I need to go back. You mean like a sous vide machine? Yeah. Cool. Oh. Did you put it in the cabinet above your refrigerator? 'cause you'll never see that again. I put it in the cabinet above the microwave. Oh. But I'm a tall man and that's still in my line of sight. Oh wow. You actually access things in the cabinets above your fridge and microwave. I do, but Jessie cannot get to them. You want to keep the sous vide from her? No. Um, but I did use it quite a bit and boy you can make some perfect steaks that way. Is that an accent? That's my steak cooking accent. Perfect. I want to hear what Rhett's gotta say because he was more opinionated about steak. On first bite, I like the one in front of you more. This is. But I will say, when I did it before, I would put it at the internal temperature that I wanted it to be like, three or four degrees or less than what I wanted to finish it at and leave it. Because of carry over cooking. And just leave it in there for however long it took to get in there. Mm-hmm. And then sear it in like a cast iron pan. Mm-hmm. And that was a pretty reliable way to do it. But I will say texture wise, it's very different than like grilling a steak. Right. But they're both pretty similar, especially with the broil where you've got it, like a little crunchy on the outside. Mm-hmm. I don't think I, I. I can't really tell a difference. I don't think that there's a discernible enough difference to really come to a strong conclusion. So, especially when you're taking into account an hour and a half difference. Then we gotta go with the, the shorter one, just. Oh no. You're still eating and thinking. Did I say that that one was better at one point? You did first and now I'm thinking this one's better, which means it's a wash. There you go. Sous vide steak, try high. Do not click away. Because you would miss the donuts. Look at this donut. It's, it's blonde, and this one's a little bit brown. These are just baked. I bet this one was cooked at a higher heat. Sorry, I was munching on a piece of steak. Um, they were deep fried. Oh, deep fried. Yeah. Eight minute difference here, between these two. 200 degrees, deep frying. That's a really low oil temperature. It is a very, very low, and it took quite a long time. This should be noticeably greasier, is what I would think. 'cause it's been sitting in there for that much longer. It's coated in cinnamon and sugar. Mm-hmm. Which might, uh, soak up some of the grease. It kind of reminds me. Chewy. Did you ever go down to Carolina Beach? Uh, I think so. Why? They had the best donuts down there when we were growing up. Did you ever have 'em? Nope. They were known for their donuts. No. And they were, and they were this size. Name and place? And they were deep fried. Ooh. Nope, never had the privilege. This really, it takes me back. The way that you put our donuts together after biting them. Look at this. My friend made an infinity donut. I, I did do that. Thank you for noticing. Did you mean to. Yeah, yeah, yeah. I thought, oh. Oh, let's do it again. Oh, that'll work. Okay. Hmm. A lot chewier. I thought the first one was chewy. Do it again. But this one, boy. There ain't no coming, no coming back from that level of chewy. Whoa. Do it again. Do it again, we'd be the donut brothers. Are we having a moment? My name is Donut Man Number One. My name is Donut Man Number One as well. Yeah. Which is so confusing. But there is a difference between us. I've been soaking in the, uh, 200 degree oil for 15 minutes, and donut number one over here. I've been soaking in 425 degrees, for seven minutes. But we're both number one if you ask us, am I right. Forever. Yes, I did name. Forever. I did name myself first, though. I was named after him, yes. In, in more ways than one. Okay. There's a clear wiener here. Well, I need to do the non. Oh, you want to do the non? It's an Indian restaurant now. Nope. Nothing. Nothing to be done. Hmm hmm. The oil being that high makes them too chewy. Yep. It's drastic. We have to go over here. Yeah. Nicole, I mean, we didn't have to tell you this. Huh? This one was obvious. Yeah, doesn't it almost taste It's like a pretzel. Yeah. The, the, the higher heat one. Yeah. In a bad way, yes. Okay, great. Thank you so much. Donuts. Go low. Okay, so. Which is weird. Did we go low for three and go high for three? Is that what just happened? Yes. That's what happened here. And we're just, so then we're right here in the middle. There was some controversy over the steaks, we'll say that. There's other opinions flying out there. We were told, uh, off camera that, uh, other people who had tasted these steaks, uh, felt there was a marked difference. We didn't. But we're not letting them into our donut club. Thanks for commenting and sharing this video. You know what time it is. Why are you so short? Look at how short you are. Is your seat down? I've been trying to get a little shorter. My name is Demi and this is Olive. We're from Salt Lake City and we're third degree Mythical Society members. Sorry that I didn't listen to celibacy week. And now it's time to spin the Wheel of Mythicality. Yes, you should be ashamed. And you are not forgiven by us or your child. We tried. We try so hard and you just don't listen. Yeah. Some people can't listen. Some people hear what they, you tell 'em to do and they do the opposite. They're called contrarians, Link. We're gonna donate $1,000 to Earth Justice to aid in their mission, to use the courts to protect clean air, clean water, wildlife, and public health. So, don't donate to that. Yeah, don't donate to that. Yeah. If you're a contrarian. If you're a contrarian, but if you're. Don't. If you're a sheep, donate to that, link is below. Click the top link to watch us play Over/Under in Good Mythical More. The new Mythical Society is here. Unlock access to a community of Mythical Beasts and much more at MythicalSociety.com.