Comments by "Lynott Parris" (@DenUitvreter) on "Adam Ragusea" channel.

The French tend to use their mostly well trained taste buds instead of being pseudo-scientific about it. They also know how to consume oil or even real butter without having to repent, to feel some religious like guilt they have to punish themselves for. Their snootiness would be justified by this video alone.
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@miabussell0229 He's not doing culinary science here, there is a difference between doing science and picking some known or assumed mechanisms and claim that's all what it is about.
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I'm not trained at all and I saute them but I always go by the rubbery sound when pushed around in the pan. I never minded or even noticed a firmer texture because I like them sliced thin, on light toasted bread with parsley and spring onion. I don't think it's a sacrifice, it fits the umami and it's not a plant with plant texture. But that broth to syrup part sounds very interesting. I'm going to try that.
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@white.gloves3166 What is over-using butter? An American scientist left France out of his study because it would disprove his opinion that animal fats were bad for the heart, yes he was a fraud but food science is does not correct on fraud or otherwise very poor science. Actually we see similar things here. The French have come up with different ways of preparing mushrooms that works in the sense that it tastes good, not scientific but very emperical. Then Americans theoretize how mushrooms would be could better based on incomplete insights in the molecular level basically claiming the French have been doing it wrong all the time and calling them snotty. And even the taste test by the American proves the French were right, which is nowhere near as hard as the French taste test, which they have been doing for ages. Theoretically according to the Americans, partly based on scientific fraud, the French diet should be more unhealthy because of all the animal fats and the wine, but also here the facts show that the French are much healthier and live much longer. Again the proof is in the pudding, not in the scientific models. There is nothing wrong with drinking wine at every meal except breakfast. I personally prefer beer with spicy food, but that's a different matter. Food and health science is a dodgy field, even government agencies advising on diets and consumption habits admit they have no solid scientific base for their advices. They simply know very little for sure while dealing with lots of variables and possible working mechanisms.
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@DJstarrfish I'm not French but I know there is a cultural attention to tasting carefully and discussing it from a very young age instead of shoving some oversugared cornflakes in. They have been frying mushrooms and discussing the best methods for centuries and have reached a relative consensus, by the only relevant standard and that is how taste and texture end up. If you want to be scientific you do a double blind randomized taste trial with some accomplished French tasters. You can experiment with it and from different perspectives, but you have to realize it is already a product of experimentation and evaluation you are experimenting on and you have to realize the goal is not in objectifiable things like the mushrooms floating capability. Culture is not race of course, but if I would talk down like this to other fully developped sophisticated cuisines like the Japanese or the Indonesian, that would certainly raise some eyebrows regarding colonial attitudes and rightly so. It is the same arrogant disrespect for highly developped cultures but because the French are white Americans feel free to let themselves go in their arrogant ignorance. But it's still French cuisine they are aspiring to here. You think I would dare to even discuss cooking techniques of Indonesian dishes with my Indonesian neighbour on equal terms? Of course not, I can be humble student learning from those who know best, trying to copy and match the result is already a very high bar. Same if you try your hand at French cooking, start with modesty and don't assume you know better because there a few things you know. These dogmas don't come out of nowhere, and when you claim the mushrooms release their water again while frying, you are changing the frying process by vaporizing all that water. The assumption that it is only about the amount of water left in the mushroom is what makes it antiscientific datapicking.
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@DJstarrfish The Dutch tend to understand that there is more sophistication in other cultures in some things, like food, because they have the gift of internatonal comparison. Americans tend to assume they are/know best because they don't know anything else. For any methodical scientific trial you have to determine what exactly it is that you want to know, in this case that would be which cooking method gives the best tasting mushrooms. Saving on a little butter or oil because you are too fat from sugars in your food is not. Whether a big sample size is to prefer over an expert panel is indeed debatable, but especially with a big sample size I would have them all French, Italian and Japanese en non Amercian. The idea that mushrooms soaking up water does not matter because they release it while cooking is simply nonsense, because vapourizing changes the cooking process.
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@DJstarrfish So in a discussion about snooty punchable French where I am being called out as "spoken like a true Dutchman - equally arrogant and condescending, but with a hint of pan-Europeanism" I am accused of prejudice? This checks a lot of boxes on stereotypes of Americans I always prefer to stay away from.
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