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Reactions
Let's Settle This: How to Care for Cast-Iron
We're using chemistry to prove the right way to season and treat a cast-iron skillet.
How To Make Fish Less Fishy (Chemistry Life Hacks)
Reactions is a show that uncovers the chemistry all around us. We answer the burning questions you’ve always wanted to ask, blending the worlds of science and every-day life.
How To Make Fish Less Fishy (Chemistry Life Hacks)
Season 3 Episode 34 | 3m 12s
Freshly caught fish is delicious. But after a day or two, that filet in your fridge smells a little fishier, thanks to a stinky molecule known as trimethylamine. Is there any hope? Find out how to make fish taste and smell less fishy with chemistry. Learn about the amino acids that give fresh fish its sweet and savory flavor, and get three chemistry-backed tricks to cut down the taste.
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