家事エンス 科学者が教える超時短な驚きの家事ワザで明日の時間が2時間増えるSP 2024年11月4日 定番の家事ワザを科学者がアップデート！超時短ワザ大公開SP
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TVTranscript
00:00This is a very common technique used on the streets.
00:06What do you do when you boil an egg?
00:09Even if you don't use all the water,
00:13it's okay as long as it's about 1 cm from the bottom.
00:18What about when you peel a radish?
00:21It's easier to cut if you hold the knife like this.
00:27There's a better way to do this.
00:39The strongest scientist army has been updated.
00:42The performance of the beaver is amazing.
00:47Time is halved.
00:49The effect is doubled.
00:51The emperor is in a bad mood.
00:54This is an updated technique.
00:59Why don't you know all the techniques?
01:04And this time...
01:08Cleaning twice in 30 years.
01:11This is a dirty oil stain from a famous restaurant.
01:17Let's see if the scientist can do it.
01:24I can see the steam.
01:26Really?
01:29Wow.
01:31It's a firework.
01:33The scientist updates the firework technique.
01:36It's a special time-limited technique.
01:40This time, people who usually do housework will see the updated technique.
01:45It's a surprising ranking.
01:48The 7th place is...
01:51Cleaning a pot of curry with the power of science in an instant.
01:58This is really hard.
02:02When washing a pot of curry, a large amount of dirt is washed off with water.
02:08However, if you use a sponge soaked in detergent, it will be greasy and discolored.
02:17The sponge will die.
02:25Let's see the updated technique.
02:32If you put water in the pot and boil it, it may fall off.
02:38If you warm the pot of curry, it will fall off easily.
02:43Many chefs use water to boil the curry.
02:51Moreover, it takes a lot of time to boil the curry.
03:00The scientist knows how to cook curry.
03:07He updates the technique.
03:11The curry falls off easily.
03:15It's good for your health.
03:18This is amazing.
03:29What is this?
03:34The curry fell off easily.
03:38What is this technique?
03:41When you boil curry, it's good to add powder.
03:47He updates the technique.
03:51He uses the technique before boiling the curry.
03:57When you boil the curry, you only need to add a small amount of powder.
04:05Wait a minute.
04:08Let's see the taste.
04:12When the curry is warm, it's the same as normal curry.
04:18As the temperature drops, the curry becomes jelly-like.
04:26The curry comes out of the pot.
04:33If you heat the pot, the sponge will not get dirty.
04:41Why does the curry come out so beautifully?
04:46The powder is extracted from the seaweed.
04:51It's mostly food fiber.
04:53Two types of food fiber are entangled to form a net.
04:59When the temperature is over 90 degrees, the fiber is loosened and becomes fluid.
05:04When the temperature is below 40 degrees, the fiber is entangled to form a net.
05:11When you wash the pot, the curry is cold.
05:14The oil and other substances are absorbed into the net.
05:19The curry comes out easily.
05:23The curry has no effect on the taste of the curry.
05:29It's okay if the curry tastes good.
05:33It took 27 minutes and 10 seconds to wash the curry pot.
05:43If you use the update technique, it takes 3 minutes and 38 seconds.
05:53It took 23 minutes and 32 seconds.
05:59Even if you put the curry in a plastic container, it is difficult to get the color of the curry.
06:05It takes a long time to wash the curry.
06:08The curry is also good for the body.
06:12The ingredients in the curry are food fiber.
06:16It is good for the body.
06:24This is an update technique.
06:28Please try it.
06:31We have updated the technique.
06:37NONOMURA, have you ever updated the technique?
06:40What should I do if I eat rice with eggs and don't soak it in water?
06:45Why don't you soak it in water?
06:49You can do it with the power of science.
06:52Please do it with your family's attention.
06:556th place.
06:59We have updated the technique of peeling the radish.
07:03I'm scared, so I cut it thickly.
07:07It takes time to peel the radish if you are not used to the kitchen knife.
07:13I used to work hard with a kitchen knife.
07:17But I can't do it anymore.
07:20You cut too much.
07:23I'm not good at it.
07:26This is a classic technique.
07:29It is easier to cut the radish by fixing the kitchen knife.
07:36Rather than moving the kitchen knife along the radish.
07:39It is more stable to rotate the round radish.
07:43This is a classic technique.
07:477th place.
07:50We have updated the technique of peeling the radish.
07:57You can peel the radish without using a kitchen knife.
08:03You can peel the radish without using a kitchen knife.
08:05It's beautiful.
08:08I didn't think about it.
08:128th place.
08:16We have updated the technique of peeling the radish.
08:20You can peel the radish without using a kitchen knife.
08:24You can peel the radish without using a kitchen knife.
08:34Is it true?
08:35It's a method of closing a bag when you're in a hurry.
08:39Is that so?
08:41You can peel the radish without using a kitchen knife.
08:46Insert the toothpick into the border.
08:49Insert the toothpick into the vertical line.
08:51Insert the toothpick into the vertical line.
08:52Peel the radish with your nails.
08:56You can see the border clearly.
09:04The inside is called Amane.
09:06The outside is called Karane.
09:08Karane has a strong bitterness to protect itself from parasites and pathogenic bacteria.
09:15Each organization is different.
09:17The border is thin and easy to peel.
09:22The radish is delicious because it contains only the sweet part of the radish.
09:32I want to tell my mother that I'm a chef.
09:33I want to tell my mother that I'm a chef.
09:36I want to tell her that I'm a chef.
09:40She doesn't have to wash the kitchen knife.
09:43She can peel the radish without using a kitchen knife.
09:47Insert the toothpick into the border.
09:53Insert the toothpick into the vertical line.
10:01It feels good.
10:03The radish is on the radish.
10:05It's delicious.
10:06I thought the radish was on the radish.
10:08The radish is gone.
10:11It's beautiful.
10:13You're good.
10:15It feels good.
10:18It's much easier than using a kitchen knife.
10:25Fifth.
10:28Updating the scale of fish.
10:34When you go fishing or get fish from a friend.
10:39The fish scales are scattered.
10:44The fish scales are scattered.
10:47The fish scales are scattered.
10:52It takes time to clean the fish scales.
10:56I asked her how to clean the scales of fish.
11:01Have you ever used a spoon?
11:03I use a spoon.
11:05She uses a deep spoon to scoop the fish scales.
11:15Unlike a kitchen knife, she peels the fish scales slowly.
11:19She doesn't have to worry about the fish scales.
11:23It takes time to clean the fish scales.
11:26Her arms are tired.
11:29Sixth.
11:31Mr. Kawamura updates the scale of fish.
11:39It doesn't fly at all.
11:41It's beautiful.
11:44I think it's a great solution to remove the fish scales.
11:50I asked a professional cook to try the scale of fish.
11:56It's easy to remove the fish scales.
11:59It's a surprising item.
12:07It's amazing.
12:08I think I can remove it.
12:10It's a big one.
12:12It's amazing.
12:13It doesn't fly at all.
12:14It's amazing.
12:16It's amazing.
12:17It's interesting.
12:19I can remove it.
12:20It's amazing.
12:25It's amazing.
12:26I've never seen it before.
12:28It's amazing.
12:30It's a radish.
12:33The professional cook is also impressed.
12:36It doesn't fly at all.
12:38It takes time to clean the fish.
12:42She updates the scale of fish with a piece of radish.
12:46Why did she remove the fish scales with a piece of radish?
12:51It's easy to explain.
12:52If you put the blade of a knife on the fish scales,
12:56it's hard because it's made of iron.
12:58When the fish scales collide with the iron,
13:01there will be a large number of bounces.
13:03It gives the fish scales a lot of kinetic energy.
13:07That's why it doesn't fly at all.
13:10When the fish scales collide with the iron,
13:15there will be a large number of bounces.
13:17It gives the fish scales a lot of kinetic energy.
13:23The radish is soft.
13:25So it bounces less.
13:30The radish absorbs the impact of the fish scales.
13:35It suppresses the power of the fish scales.
13:40Of course, the radish used for scale removal is delicious.
13:50This is a radish with sea bream and fish scales.
13:53It looks delicious.
13:56She can remove the fish scales quickly.
13:58She doesn't have to clean up the fish scales.
14:00She's the fifth place.
14:04The chef was surprised.
14:06The chef was surprised, too.
14:09I thought the fish scales would fly away.
14:13So I bought a fish with scales.
14:16I was angry at the first video.
14:18It's the worst if the fish scales fly away.
14:22The fourth place is a technique to solve the problems of the family.
14:29The fourth place.
14:32It doesn't work.
14:33I bought this.
14:37It doesn't work.
14:39It's hard because it's welded.
14:45The fifth place is a technique to solve the problems of the family.
14:49It's a technique to warm the lid.
14:52It's a technique to warm the lid with a dryer or hot water.
14:58The metal lid is easier to heat than glass.
15:02So the lid can expand and make a gap.
15:09You can't use a dryer.
15:12It's hot.
15:14You can't open it.
15:16But she doesn't use any tools.
15:19She just does what she has.
15:21You don't use anything?
15:24It's interesting.
15:28It's open.
15:32It's open.
15:34She succeeded.
15:36NONOMURA-SAN, what kind of update do you think it is?
15:40I don't know.
15:44I think it's a request from a very energetic person.
15:49A child opened it.
15:51She can't be energetic.
15:54She opened the hard bottle with the power of science.
16:03It doesn't open.
16:05You just have to turn it over and twist it.
16:08It's not a lid.
16:10Really?
16:12Yes.
16:13It's an update just by turning the bottle over.
16:18It's open.
16:22It's open.
16:24It's open.
16:27It's information that should be shared all over the world.
16:31Why didn't all humans know about it?
16:35What kind of principle is it?
16:39The jam on the plate is decomposed.
16:46Unopened bottles are generally sealed with a low pressure of air in the bottle so that mold and microorganisms do not reproduce.
16:58This makes it difficult to open.
17:02By turning the bottle over.
17:05The power of the lid is applied to the gravity.
17:09The effect of reducing pressure is small.
17:13I didn't know that.
17:15If you turn the bottle upside down, the pressure on the lid will weaken the seal.
17:28It doesn't open.
17:30It's very hard.
17:35Turn the bottle upside down.
17:40It's open.
17:42It made a good sound.
17:44It's amazing.
17:46It's very easy to open.
17:48This method is the same as a plastic bottle.
17:52Even elderly people who have difficulty using force can easily open the cap.
18:01You don't have to use a hair dryer or hot water to warm it up.
18:06It's a very time-saving method.
18:11The third place.
18:15It takes time to remove the sand from the clams.
18:20It's annoying to remove the sand.
18:23I want to know how to do it.
18:27It takes time to remove the sand from the clams.
18:34If you don't remove the sand well, you'll feel sick when you eat it.
18:40It's the worst.
18:43What is the most common housework done on the street?
18:47Add water and salt.
18:49Add 3% salt water.
18:54It's like living in the sand.
18:57To create a dark environment, use aluminum foil.
19:02If you leave it for about an hour, it will relax and spit out the sand.
19:08It's a classic housework that hasn't been updated for a long time.
19:13And...
19:15I can't eat it right away.
19:17It's frustrating.
19:19It may take time to eat.
19:22It doesn't take a lot of time, but if it takes too long, you'll be dissatisfied.
19:28So I updated this housework.
19:33I'm glad.
19:35It's easy.
19:36If you want to eat it, you can eat it right away.
19:39Remove the sand from the clams with the power of science.
19:47Hot water.
19:50Extend the watermelon.
19:54Open it a little.
19:57Turn it.
20:01Put it in hot water at 50 degrees and stir it.
20:06Update with hot water at 50 degrees.
20:10This time, we asked a Japanese restaurant for help.
20:16First, wash off the sand around it with water.
20:24First, wash off the sand on the shell with water.
20:30This is the update technique.
20:35Put it in hot water at 50 degrees.
20:40Stir it 10 times with chopsticks.
20:46Throw away the hot water.
20:51Repeat this three times.
20:58It takes more than an hour to use the standard salt water.
21:08If you use the update technique,
21:12it takes less than 5 minutes to use the standard salt water.
21:16Is that all?
21:18Is that all?
21:20I can't believe it.
21:23I wonder if it's true.
21:26Is there really no sand?
21:31Let's eat it and check it out.
21:42There is no sand.
21:45I can't believe it.
21:48I can't believe it.
21:50I was surprised that there was no sand.
21:54Look at the hot water at 50 degrees.
21:58There is sand just like the salt water.
22:05There is a lot of sand.
22:09Why was it possible to remove the sand just by turning the hot water at 50 degrees?
22:16Because the clam is exposed to a different temperature than usual,
22:19it breathes hard,
22:22so it removes the sand quickly.
22:26Clams soaked in hot water can't stand the heat and breathe hard,
22:31so they breathe out the water.
22:35At that time, the sand is quickly removed.
22:41In addition, when soaked in hot water, the mouth opens.
22:45If you stir it, the sand will be easily removed by centrifugal force.
22:50If you repeat this about three times, the sand will be removed.
22:56So, the third place was the update technique that took an hour to remove the sand in 5 minutes.
23:03The cook was also surprised.
23:06Until now, the sand was removed in less than an hour.
23:11I did it the day before.
23:13If you do it the day before, you will have a lot of sand.
23:17It's like you've grown up.
23:19You will be cute.
23:21Stop it.
23:24The next dish is a very time-consuming dish.
23:29It is a cooking technique that makes boiled eggs quickly.
23:33Isn't this impossible?
23:34It's impossible.
23:37Usually, boiled eggs are boiled in water and then put in eggs.
23:43Boil for 6 to 8 minutes.
23:45Boil for 12 minutes and it's done.
23:50Among them, what is the classic cooking technique done on the street?
23:56Even if you don't soak all the eggs, it's okay if there is about 1 cm from the bottom.
24:04If there are many eggs, it will take a long time to spread.
24:07I have to stay there all the time.
24:09That's how I do it.
24:12Is that so?
24:13Is that so?
24:15Actually, this cooking technique is a time-consuming technique posted by the Ministry of Agriculture, Forestry and Fisheries in February this year.
24:22Put in about 1 cm of water and boil the eggs.
24:28It took about 2 minutes to boil.
24:32In order not to need water to soak the eggs, the time to boil the water is shortened.
24:38In addition, you can also save water.
24:42This is a technique that can be used enough.
24:47In addition, Mr. Sakamoto, who knows all about heating and cooking, updated this cooking technique.
24:56I heard that it was wonderful.
24:59He showed us how to make boiled eggs with the power of science.
25:04Boil 3 tablespoons of water.
25:093 tablespoons of water?
25:12You don't need 1 cm of water.
25:15You can use 3 tablespoons of water.
25:20That's a lie.
25:22He updated it to 3 tablespoons of water.
25:27You don't even need 1 cm of water.
25:30I'm scared.
25:31When you put it on the fire, it will boil in just 25 seconds.
25:36That's fast.
25:38If you close the lid, the steam will not escape and it will be steamed.
25:44And you can make boiled eggs.
25:48In addition, pay attention to how to heat.
25:53How to boil in plenty of boiling water and how to steam in 3 tablespoons of water.
26:00Heat each for 7 minutes and compare the condition of the fire.
26:06If you steam it in 3 tablespoons of water, it looks like the yolk is harder.
26:11That's true.
26:14If you make it with water, the temperature of the water will be transmitted.
26:20The water vapor has more heat than water, so it heats up quickly.
26:28Is that so?
26:29No matter how hot the water is, it will only be about 100 degrees.
26:35In the case of water vapor, heating it will be more than 100 degrees.
26:45I didn't know that.
26:47Therefore, it is better to steam than to boil in hot water.
26:54Therefore, the update of boiled eggs using the power of water vapor was second place.
27:01Boiled eggs have a bad name.
27:03That's true.
27:06You're a steamed egg.
27:10I was worried that it would explode.
27:13I was worried that it would crack.
27:16The trick is to cover it.
27:19Water vapor is hotter.
27:21I didn't know that.
27:24300 people were surprised.
27:26This is a ranking of tricks that have been updated with the power of science.
27:30This is the first place announcement.
27:35That is...
27:38This is a trick to easily remove the stickiness of your hand when you knead a hamburger.
27:45What kind of tricks are used on the street?
27:49I rub my hand on a plastic bag and remove the stickiness.
27:57If you wipe the oil stain on your hand with a plastic bag made of polyethylene,
28:02the polyethylene will blend in with the oil, so the oil in your hand will move and be removed.
28:11However...
28:13If you wipe your hand with a plastic bag, you don't have much power to retain the oil.
28:20If you have a lot of oil, you can't use that power.
28:25A small amount of oil from snacks is effective, but you can't wipe it off with a hamburger.
28:32So...
28:33This is the second place announcement.
28:35This is a trick to easily remove the stickiness of your hand when you knead a hamburger.
28:38This is a ranking of tricks that have been updated with the power of science.
28:45I think I can do it.
28:48You can use the seasoning that is available in every household.
28:54And then...
28:57Cleaning twice in 30 years.
29:00This is a trick to remove the stickiness of the oil stain of a famous local restaurant.
29:06This is a ranking of tricks that have been updated with the power of science.
29:19This is a trick to easily remove the stickiness of your hand when you knead a hamburger.
29:25This is a ranking of tricks that have been updated with the power of science.
29:33Sugar?
29:35Sugar?
29:41Sugar?
29:42This is a ranking of tricks that have been updated with the power of science.
30:01I think it's effective to use sugar to rub your hands.
30:07This is a ranking of tricks that have been updated with the power of science.
30:10Sugar is a type of alcohol.
30:13It is a type that is very easy to get wet in water.
30:16It has the power to absorb both oil and water.
30:21It has the effect of being an excellent absorber.
30:26Sugar and alcohol have characteristics that are easy to get wet in water.
30:30In fact, it is even easier to get wet in oil.
30:34So, it is absorbed by sticking sugar to oil.
30:38In addition, the shape of the grains helps to absorb oil.
30:45And the fine grains also get into the wrinkles.
30:49It is said that it also serves to remove oil.
30:54This is a ranking of tricks that have been updated with the power of science.
31:00The effect is not only for the stickiness of the hamburger.
31:03It also works well for the oil stain in the kitchen.
31:09I see.
31:10So, let's check it out.
31:15This is a store that is actually in trouble with stubborn oil stains.
31:19The glass is broken.
31:22Manshuho in Suginami-ku is a famous local restaurant.
31:28Excuse me.
31:29Welcome.
31:33I'm not good at cleaning.
31:36The owner of the restaurant is not good at cleaning.
31:40That's amazing.
31:41That's right.
31:42You have to hit it again.
31:44Can you remove this?
31:47Who is the strongest enemy this time?
31:52Please remove the grill.
31:56This grill is full of oil stains.
31:59It's like a rock.
32:00It's easy to remove.
32:02Can you remove this?
32:04I think I can do it.
32:05I'm half confident.
32:07I want you to try it.
32:10Will the trick of updating the sugar that the scientist thought work?
32:16That's amazing.
32:18Let's play a game.
32:22I'll do it more and more.
32:26He has cleaned only twice in 30 years of history.
32:30I'll hit you again.
32:32How effective is sugar casein in oil stains?
32:40He starts rubbing it.
32:48I can see the silver.
32:50I can see the stainless steel.
32:51That's amazing.
32:52That's amazing.
32:55It's amazing that sugar has this power.
32:58I was surprised.
32:59I'll hit you again.
33:09I can see the stainless steel.
33:12It's amazing that oil stains have been accumulated for 30 years in just 6 seconds.
33:18That's amazing.
33:25He's rubbing it.
33:28He works alone using only sugar.
33:35I'll hit you again.
33:39I can't believe it.
33:43How effective is sugar casein in oil stains?
33:46I'll hit you again.
33:50It's hell.
33:52He has rubbed it with sugar for 3 hours.
33:57How effective is sugar casein in oil stains?
34:06Why don't you help me?
34:08I want you to help me.
34:11Let's see the result.
34:18Please look at this.
34:20What is that?
34:22That's amazing.
34:25That's amazing.
34:29It's beautiful.
34:31Originally, the silver part was covered by oil.
34:37That's amazing.
34:40He was able to remove oil stains by rubbing it with sugar.
34:47It's beautiful.
34:49It's back to its original form.
34:51It's back to its original form.
34:53That's amazing.
34:55Here you go.
35:00He's so quick.
35:02He's done a lot of work.
35:04I was surprised.
35:06That's amazing.
35:08What did you do to remove oil stains when you made hamburgers?
35:12I washed it with soap.
35:15When I washed it with hot water, it turned white.
35:18I had to wash it many times.
35:20My hands were wrinkled because I washed it too much.
35:23I didn't want it to dry out.
35:25Sugar is a natural substance.
35:28You've only cleaned it twice in 30 years.
35:32That's amazing.
35:34It was really easy.
35:36I didn't know it was so easy to remove oil stains.
35:39I didn't know it was so easy to remove oil stains.
35:42Where did you use oil?
35:44Where did you use oil?
35:46It's a sudden question.
35:49Where does it dry quickly when you dry the room?
35:54A. Window
35:56B. Living
35:58Where does it dry quickly?
36:01Which one is the time?
36:04It's like a trick question.
36:07Which one is it?
36:09Have you decided?
36:11The correct answer is...
36:13B.
36:14Really?
36:16I thought it was the easiest to dry because of the sunlight.
36:24I thought it was the easiest to dry because of the sunlight.
36:29I see.
36:31Which one is the time?
36:37It's B. Living.
36:42According to Professor Kawamura, a physicist...
36:46In order for the laundry to dry, it needs ventilation.
36:50The dry air circulates.
36:52The dry air comes in one by one.
36:54That's important.
36:57Living has a lot of movement.
37:00The air circulates, so the laundry is easy to get water.
37:07On the other hand, the window doesn't have a gap between the laundry and the wall.
37:12The air doesn't circulate, so it dries slowly.
37:15And...
37:16There's a curtain, right?
37:18The water is reflected there.
37:20I see.
37:22Like mold?
37:23That's right.
37:24I see. That's dangerous.
37:25That's dangerous, right?
37:26Yes.
37:27The number of chores that he usually does.
37:31In fact, if you make a mistake in the laundry, you might be wasting your time.
37:37Are the moms of the entertainment industry using their time effectively by doing the right things scientifically?
37:44A two-choice quiz.
37:46A shortcut to time.
37:49What takes the longest?
37:51Cleaning.
37:52Laundry.
37:53Cooking.
37:54Folding.
37:55Thinking about what to do next.
37:58Do you do that?
37:59Yes.
38:00I like to fold in less than a second.
38:02I've almost given up on folding.
38:05I don't do the laundry anymore.
38:08Life with children is never-ending.
38:11So I'd be happy if there was a little hint or something I could use from today.
38:17Which is more effective scientifically and takes longer?
38:21Next, the second question.
38:23Which is more scientifically correct in the way of ironing?
38:28A. Focusing on the tip of the iron.
38:32B. Focusing on the butt of the iron.
38:37Which is more time-consuming?
38:39I've never thought about it before.
38:41I don't know which one to focus on.
38:45Then I'll do what I usually do.
38:48I didn't think about anything.
38:51What are the answers of the three?
38:55I got it.
38:56I think the first heat is important.
38:59Focusing on the tip of the iron.
39:01The first heat.
39:03Why are you laughing?
39:06Maasa and Osawa focused on the tip of the iron.
39:10Nishiyama focused on the back of the iron.
39:14What is the correct answer?
39:17What?
39:21Which is more time-consuming in the way of ironing?
39:30B. Focusing on the butt of the iron.
39:34Why?
39:35The tip of the iron is a wrinkle.
39:39Let's flatten it.
39:41The back of the iron is a flat part.
39:44Let's fix it with heat.
39:46That's the role.
39:49Focusing on the tip of the iron.
39:53The iron is more powerful than necessary.
39:56It becomes a wrinkle.
39:59It's the opposite effect of trying to stretch the wrinkles of the clothes.
40:05The butt of the iron is wide.
40:08The power is evenly transmitted.
40:13To stretch the wrinkles faster,
40:15Focusing on the butt of the iron.
40:18It's time-consuming.
40:21I didn't think it was a time-consuming technique to use one iron separately.
40:27I didn't know that.
40:29I'm glad I found out.
40:31The third question.
40:35Eggs are essential for everyday cooking.
40:38But it takes a lot of time to take out the eggs.
40:45So,
40:48Which is more time-consuming in the way of ironing?
40:53A. Hit the egg on the flat part.
40:56B. Hit the egg on the edge of the bowl.
41:00Which is more time-consuming?
41:03Let's see.
41:06What?
41:08Why?
41:09Don't you use the edge of the bowl?
41:11The impact of hitting the egg on the edge of the bowl makes the egghell go inside.
41:14I was told that.
41:16So, it's better to hit the egg on the flat part.
41:18You have a lot of information in your life.
41:22What is the correct answer?
41:27Which is more time-consuming in the way of ironing?
41:32A. Hit the egg on the edge of the bowl.
41:35B. Hit the egg on the edge of the bowl.
41:37A. Hit the egg on the edge of the bowl.
41:41According to Ms. Sakamoto, who knows a lot about heating cooking.
41:45As I said,
41:46if you hit the egg on the edge of the bowl,
41:48the egghell may go inside.
41:51Then, you have to take it out.
41:53So, it's not time-consuming.
41:56The impact of hitting the egg on the edge of the bowl makes the egghell go inside.
41:58So, it's not time-consuming.
42:00The impact of hitting the egg on the edge of the bowl makes the egghell go inside.
42:03So, it's not time-consuming.
42:07If you hit the egg on the edge of the bowl,
42:09the egghell may go inside.
42:11So, it's not time-consuming.
42:14By the way,
42:15do you know that if you hit two eggs,
42:17only one of them will break?
42:20What?
42:21Not both of them?
42:22That's right.
42:23Only one of them?
42:24Why?
42:26The strength of the eggshell depends on
42:28the thickness of the shell,
42:30the curve of the egg,
42:32and the displacement of the eggshell.
42:35These three factors play a big role.
42:40If these three factors are the same,
42:42it's extremely unlikely that the strength of the eggshell will be the same.
42:47So, if you hit the egg on the edge of the bowl,
42:48the smaller one will break.
42:52In fact,
42:53One, two, three.
42:55It's true.
42:56It's true.
42:57It's beautiful.
42:58It hasn't broken at all.
42:59It's true.
43:04It's interesting.
43:05My eggshell is on the eggshell,
43:07but it hasn't cracked at all.
43:09It's amazing.
43:10It's amazing.
43:12Speaking of time-consuming,
43:13I recently bought a new washing machine.
43:16After this,
43:17what is the time-consuming cooking technique that Maasa was impressed with?
43:21It's really easy.
43:27Speaking of time-consuming,
43:28I recently bought a new washing machine.
43:30After this,
43:31what is the time-consuming cooking technique that Maasa was impressed with?
43:36It's really easy.
43:39I can't believe I've been doing this every day.
43:43It's true.
43:44And I also made a garbage bag
43:46that can be pulled up by a string.
43:49I've never done this before.
43:51I've never done this before.
43:53It's a small thing.
43:55It's a small thing.
43:56It's a small thing.
43:58It's really annoying to go on a trip and come back with dust.
44:02It's not normal.
44:03It's not normal.
44:04I haven't used it.
44:05I haven't used it.
44:07This program is delivered by free service T-bar.
44:10Let's review the cooking techniques that scientists have come up with.
44:13What should I do?
44:17I'm shooting.