Kids love slurpees in the middle of summer, yes. And here I am, a 39 year old here in the middle of winter because I want to make some slurpees (no kids, it's just me!) Lol!
As a chef of 10 years who was inspired by the exploits of Alton Brown and Good Eats, I can truly say you are bringing forth a Good Eats for a modern generation. Definitely earned my subscription.
This video popped up on my TL today, but your comment (and the others agreeing with you) have me even more interested in exploring this channel! I'm (yet) another Good Eats-inspired cook, so this has definitely piqued my interest. Thanks!
I know you have other financial and personal interests than to make pure documentaries on food science and food history/culture, but your research is top notch and your presentation style is informative. I enjoy your videos.
@ChrisYoungCooks I also really love your videos... but as a native Spanish speaker, Yucca is pronounced YOU-KAH . Hearing you say YUCK-AH made me wince everytime. Other than that slight nitpick, I love love love your videos! Finally have a justified reason to by a kitchen scale!
Chris has a very special energy. It reminds me of a brilliant junior highschool teacher that's way overqualified to give math and physics lessons, gets disappointed that you're not getting the material but still tries his best to make you learn and do in fact you end up understanding enough to pass the subject with a good (not great) grade and years after you went to his lessons you'd still run into at school him from time to time and he'd give you this little look to say to you "You made me very proud"
That is a weird but incredibly nice complement. And, yes, I love this stuff. Fun fact: the highest grade I got for math or physics in high school was a C+, and now I have degrees in theoretical math and physical chemistry-so it’s never too late!
Other FCB systems sometimes use calcium chloride in small doses for the same effect. Suspect you could also make ethanol suffice, if you're into that kind of thing.
@@ulogy That makes sense given it's used as a salt substitute. However, is the small amount just for flavor reasons, or is it also extremely potent as a food antifreeze?
This killed me to watch you pour that much extra sugar into bottle of coke and having the sinking realization of just how much sugar we’re talking about in a slurpee… and even the average soda in general. It just never loses the shock factor for me when visualized/demonstrated.
@@AggressiveSpaghetti I consume far more sugar than I should, but no way I would ever unnecessarily pump myself with insulin so I could consume more. 🙄
I wonder if you could use electrolytes or alcohol to achieve the same antifreeze effect. Then you could add sugar alternatives and make boozy/sports drink slurpees.
Living in Quebec where there doesn’t seem to be any Slurpee or knockoff Slurpee for sale anywhere other than in horrible fruit flavours, this is a godsend. Looking forward to trying it!
A small hack I found for homemade ice cream treats was the discovery that ice cream base doesn't need to be churned if you are making shakes. It's a bit of work to handle the base because it's seriously hard. I found one way that works is freezing it in a disposable container and cutting away the bag or carton. Next is chopping in cubes with a heavy knife: and then blending as desired. Free the slab from the container completely, and check that none of the container is attached, like shreds of paper or plastic bag. It's great for developing recipes, because you can test flavors this way in smaller batches, but really it just gets around needing to churn. For me, I removed a half cup aside from a cardboard carton of eggnog and froze it just like that.
I love that you don't put out often. You're videos are always great quality, well shot, thoroughly researched, and very entertaining. I doubt anyone could do all of this if they were putting out videos every 3 or 4 days, or even weeks.
Speaking of the sugar molecules as antifreeze and experience with making ice cream, no artificial sugars won't help there, but alternative sugars will. The most commonly used one is dextrose which boasts 1.9x antifreeze to sucrose (table sugar) and is only 70% as sweet so you can add more mass for the antifreeze without it becoming too sweet. Erythritol even more so but you can only use ~2% weight of it before running into problems of bloating and a cooling sensation in the mouth
Yup, glucose (dextrose) is a good alternative for keeping the perceived sweetness down while still getting the freezing point down and having enough dissolved solids. But alternative sugars gets into a whole different video on its own.
how bout good old raw cane sugar.Its actually good forya 😀 Instead of these junkfood American drinks with tones of white sugar,I will go raw cane sugar and real rasbery or strawbery sirup😉
6:28 “No special equipment required” … “this is a refractometer” 😂 your dedication to food science is wonderful. Thanks for sharing the gift of homemade Slurpees with us.
You don't really need the refractometer. Most soda's are similar to CocaCola at around 10.6 to 12 Brix, so I used it to figure it out the first time. The recipe will work for nearly any soda (other than diet sodas).
@@redshirt256 if the only sugar in the soda is sucrose then you can back it out well enough from the calories, and even if it's fructose/glucose, it'll be close enough. Most sodas I measured seem to be around 10.5, although Fanta was sweeter at around 12. You don't need to be exactly at 18°Brix for the Slurpee either. 16 to 18 is workable, so the recipe should work well enough with most sodas without needing to measure the exact starting sugar content.
@@ChrisYoungCooks Thank you for the reply, I live in Sweden where domestic soda almost always use table sugar for sweetness, the sugar in grams per 100g is also listed on every food product including soda so this should make things easier! Sadly many types of mainstream soda here including pepsico & fanta orange have reduced their sugar content and replaced some sweetness with artificial sweetener so I would have to choose carefully.
Love hearing the history & the science is so cool! We're not that fancy but have been playing around making slushies. We freeze 1 can of soda (fits perfect in 1 ice tray) and throw the cubes in the blender, add 1 can soda and its an awesome blend. I'll try adding your ideas to make it foamy-er! 😎
When I was in college, back in 1990, we had 7-Eleven stores here in the UK and everyday I would have a slurpee, regardless of the weather. I love them. Unfortunately they sold off all the 7-Eleven stores, so no more Slurpees. When I go to the US, it's the first thing i do - get the biggest slurpee possible. I did try to buy a slurpee machine once, but they wouldn't send the syrups to the UK. I am for sur going to try this recipee in the next few weeks. Thanks!
I am instantly loyal to a youtuber that makes interesting content while respecting my time and intelligence. Love your videos, looking forward to more!
AMAZING I've been working on a slushie machine for the last month -- tearing apart multiple free Craigslist fridges for a viable compressor, 3D printing connection pieces for a motor, putting copper coils around a bain marie, etc etc. From your video though I'm only now realizing that slurpees have a CO2 component where run-of-the mill slushie machines do not. So... maybe I side step this project completely and just use your method! Thanks for your work on this
@@ChrisYoungCooks Ya know, is there anything better, other than a Slurpee, than a content creator replying to a comment on a video with >214K views? Nope. You win: Subscribed.
You cannot understand how much I appreciate and fear this knowledge, I definitely had a problem. For years, I would refill my team gulp (the gallon refill cup) with Slurpee every day
This is very cool, in the past I've played with creating my own sodas using Modernist Pantry, oleo-saccharum, and my iSi whipping siphon and this adds a whole new dimension for experimentation. I wonder if this might have some frozen cocktail applications too…
I haven't been keeping up with my subs feed, and I forgot I was even subscribed, but clearly you keep making videos I want to see because I clicked on it from a side panel recommendation.
I usually look at linearity and dynamic range on scales. For about the same price as the Acacia scale, and both linearity and resolution at 0.1g, the Myweigh i5500 seems to handle nearly 3x the max weight, which can be nice when putting a half-gallon pyrex on it. Top is removable and washable. I've been happy with that scale. Anyway, love your videos and like others I'm glad you put the extra time in instead of releasing frequently!
Insulin is too expensive (and nowhere near fast enough) for me to use sucrose here but it would be interesting to try this with a diet drink and use allulose (still sugar but not absorbed into the blood stream). It has stronger antifreeze properties and is not as sweet as sucrose, so it might work out.
You need to package your mixture of chemicals and sugar in bulk and sell it to help finance your channel. It's also a lot easier to deal with the smaller amounts if your viewers make the mixture in bulk and just store it for future drinks in a sealed bag.
This type of thing would likely sell better as packets measured for individual soda bottles. Or you could sell two sizes: individual & 2-liter. But I don't know how a larger batch would affect the freezing, since the smaller bottle would have more surface area per oz., (right?). Also, if you just pre-mixed the ingredients to measure out later, would settling be a problem, or would it stay evenly mixed (including during shipping)?
I had a margarita in Scotland of all places. They loaded a Slurpee machine with the margarita mix and served margarita Slurpees. Excellent, addictive and it was easy to have too many!
Maybe not for kids, but slurpees spiked with alcohol might be a good route to not have something super sweet and super sugary. I have not done the math on this one, but fun foods lower in sugar and glycemic index should be something to aim for. Personally, I find most desserts are far sweeter than I want them to be - in my case, the sweetness overwhelms all the flavors. I say this as a guy in his 40’s with quite a well developed sweet tooth.
@@PanicGiraffe Yes, that's the point, instead of adding extra sugar for the antifreeze component adding alcohol. The question is, how much do you need to add to get it to work?
A potential improvement to this method might be to mix the the pop and the ingredients into an ice cream maker till partially frozen and then funnel back into a bottle. Repressurize slightly with a SodaStream or similar device. Place it back in the freezer till frozen to the desired consistency. It might cut down on the overall time and improve the texture. If someone is curious enough to try this let me know how it turns out!
Woah, as someone from Canada in a place with no 7/11s, I always assumed Slurpees were just Slushys! I've never seen carbonated frozen beverages here, except for some places that just dump shaven ice into soda... I'll try making some!
GREAT VIDEO. I'm 58 and people my age can remember the days when Slurpees were wetter and less aerated. (In my opinion, better.) Your breakdown of the process is so interesting. Nice job.
The ole Kmarts had Icees, we never could afford it, so it was just there, taunting us as my mom was looking at some blue light special. Eventually we could afford those and the slurpees and all the rest. Good summer relief, for sure.
So glad I found this gem of a channel some time ago. And again, the video didnt disappoint! I love the care and production value that goes into each of those. And also: When you upload, you have something to say. Which isnt true for most videos these days.
It may be worth trying glycerin as the sweetening agent as it would also provide an anti-freezing property. Also at 11:10, just add 100% of the soda back into the larger bottle and don’t throw away a third of it.
The science and method is really interesting! But dang driving a few minutes to get one at any hour of the day and having it perfect is a hard sell to make on my own. Mad props for sleuthing this one though!
I came up with a really good frozen drink, but it requires exact order of ingredients: Half a glass of Frannie’s Very Vanilla Cream Soda (which is sugar free), a heaping spoon of Nido or Klim (powdered whole milk), stir, then stir in frozen Maine Blueberries and maybe add a little more Frannie’s. The order is important or it all freezes on you, but it is sweet and as far as I can tell healthier than any Frappe.
Popular idea that might make for a good follow up video. Sadly, the ice cream machine doesn’t help because the churning action knock out all the dissolved CO2.
I was wondering why not simple syrup at first but his solution of making a close to simple syrup on the spot sounds a lot easier with not that much downside
I wonder if you have tips for sugar free ice cream (sweetened with erithol or xylit and stevia) or low sugar versions given what you said about the importance of sugar in this recipe. Love the spirit of these videos!
Interesting, I didn't consider pectin. I always thought they used gelatin and have been using that. Will give your ratio a try! Also haven't considered adding a foaming element !
There are drink stands here in Vegas called Fat Tuesdays, and their product is made in machines that churn out the 'slurpees with alcohol' I noticed a few comments asking for a follow up with an alcoholic beverage option. Maybe looking into their machines may help the research...? Thanks for the video!
I was gonna say should be fine, rethought about and ran the chemistry through chat gpt. The carbonation should stay fine, the freezing point would definitely lower I think that should also be fine but you run into more loss of sweetness so you may wanna bump the sugar even more. The real wild card are the thickeners like the pectin that do chemically react with alcohol but looks that might also be manageable with more. So it might just be as simple as a bit more thickeners and obvious alcohol
Yup. But you still need to get the foaming powders into the syrup, so effectively all I’m doing is making a simple syrup using the soda itself plus sugar and foaming agents.
Hi Chris, I've always loved ChefSteps especially as a Seattle area native. I really loved this style of content mixing food with science like you mentioned. I have no formal cooking training but I always have loved it and have worked at places across the US. Keep it up, thanks for the video.
Alcohol is going to lower freezing point faster than sugar, so you’ll want to reduce the sugar. BUT then you have less dissolved solids from the lack of sugar so it’ll melt quickly and get icier. You can replace sugar with maltodextrin to get rid of sweetened, but still have solids, and then use alcohol to get the freezing point and flavor right. Lot of trial and error, but that’s how I’d do it.
I always thought the freezing point was suppressed with salt. Don't know why I never considered that it was actually just more sugar. Great video with strangely good timing, since not even two weeks ago I tried to make a DIY slurpee, and it was basically just frozen Dr. Pepper, like in the video.
Wouldn't you get better freezing properties from a glucose-fructose mixture (corn syrup) instead of sucrose? How would xanthan as a thickener fare? I thought guar gum doesn't do so well with acidic solutions. Finally, could this work in a whipping siphon? You could pressurize the whole thing with CO2 and dispense a fine foam if it doesn't clog.
Still amazing. I am finally doing this today. I admit though I don't understand why you need to be so careful using exact measurements for the additives when later on using extremely inexact measurements for the percentage of liquid poured. 1/5th from the first pour, then 1/3rd of the remaining before adding back the 1/5th. That inaccuracy is going to potentially throw off the brix and the percentage of additives in the finished solution. Thus I can only imagine that the ration between pectin, yucca, and guar gum is more important than the percentage in solution?
I remember in Japan I was visiting my cousin and he opened this can and it started foaming out. The texture was somewhere between sherbet and a slurpee.
Kids love slurpees in the middle of summer, yes. And here I am, a 39 year old here in the middle of winter because I want to make some slurpees (no kids, it's just me!) Lol!
I love you.
Nice work! As a patent attorney, it's good to see the public disclosure aspect of patents being put to good use.
Imagine being a patent attorney 🤓
@@malvunctiongamers3141if this ain’t the MOST cringe comment I’ve seen this year 😂
@@malvunctiongamers3141 i'd even say it's one of the more interessting attorneys.
@@malvunctiongamers3141 for your own sake, go offline
Haha, I am a patent LITIGATOR. So only 70% the nerd level because we have to look normal in court. 😀
As a chef of 10 years who was inspired by the exploits of Alton Brown and Good Eats, I can truly say you are bringing forth a Good Eats for a modern generation. Definitely earned my subscription.
Good eats started my love for cooking too
Favorite show on the food network
This video reminded me of Good Eats as well.
This video popped up on my TL today, but your comment (and the others agreeing with you) have me even more interested in exploring this channel! I'm (yet) another Good Eats-inspired cook, so this has definitely piqued my interest. Thanks!
Good Eats is still on, but yeah
I know you have other financial and personal interests than to make pure documentaries on food science and food history/culture, but your research is top notch and your presentation style is informative. I enjoy your videos.
Lifelong passion. Glad you enjoy them
@ChrisYoungCooks I also really love your videos... but as a native Spanish speaker, Yucca is pronounced YOU-KAH . Hearing you say YUCK-AH made me wince everytime. Other than that slight nitpick, I love love love your videos! Finally have a justified reason to by a kitchen scale!
@@marmalar 5 years living in New Mexico could get rid of my Midwestern accent 🤷♂️
We really feel the passion. The production value of the shot compositions is SO cool but then you script it perfectly toooooo ugh I'm in hog heaven rn
😂😂😂
Thank you for showing me how difficult this is and convincing me it’s not worth the effort or the cost.
Chris has a very special energy. It reminds me of a brilliant junior highschool teacher that's way overqualified to give math and physics lessons, gets disappointed that you're not getting the material but still tries his best to make you learn and do in fact you end up understanding enough to pass the subject with a good (not great) grade and years after you went to his lessons you'd still run into at school him from time to time and he'd give you this little look to say to you "You made me very proud"
That is a weird but incredibly nice complement. And, yes, I love this stuff. Fun fact: the highest grade I got for math or physics in high school was a C+, and now I have degrees in theoretical math and physical chemistry-so it’s never too late!
I never knew sugar was the antifreeze in slurpees. I've been enjoying your videos and the thermometer! Great stuff.
Sugar and salt work much the same, chemically speaking, for a lot of things; that includes food preservation as antimicrobials!
Other FCB systems sometimes use calcium chloride in small doses for the same effect.
Suspect you could also make ethanol suffice, if you're into that kind of thing.
@@ulogy Calcium chloride? I'll have to look into that. Thank You.
@@AustynSN Yup, just realize it's like, milligrams, not grams of the stuff.
@@ulogy That makes sense given it's used as a salt substitute. However, is the small amount just for flavor reasons, or is it also extremely potent as a food antifreeze?
This killed me to watch you pour that much extra sugar into bottle of coke and having the sinking realization of just how much sugar we’re talking about in a slurpee… and even the average soda in general. It just never loses the shock factor for me when visualized/demonstrated.
That's why I always dilute a coke with sparkling water, I just can't handle it! Makes me squint like a lemon hahaha
insulin takes care of that flawlessly
@@AggressiveSpaghetti I consume far more sugar than I should, but no way I would ever unnecessarily pump myself with insulin so I could consume more. 🙄
@@nailinthefashion good way to go. I agree the sugar content of many common sweets is hard to bear once you’ve weened yourself off of it.
@edntz Isn’t sugar worst than alcohol?
Hey, thanks, Chris! As a diabetic, I now have another drink I can add to my DO NOT CONSUME list! 😂
I wonder if you could use electrolytes or alcohol to achieve the same antifreeze effect. Then you could add sugar alternatives and make boozy/sports drink slurpees.
Pouring sugar into coke just feels so wrong.
Your quality of videos and presentation are outstanding and the way you structure your videos is entertaining, makes sense and is still to the point.
Living in Quebec where there doesn’t seem to be any Slurpee or knockoff Slurpee for sale anywhere other than in horrible fruit flavours, this is a godsend. Looking forward to trying it!
A small hack I found for homemade ice cream treats was the discovery that ice cream base doesn't need to be churned if you are making shakes. It's a bit of work to handle the base because it's seriously hard. I found one way that works is freezing it in a disposable container and cutting away the bag or carton. Next is chopping in cubes with a heavy knife: and then blending as desired. Free the slab from the container completely, and check that none of the container is attached, like shreds of paper or plastic bag.
It's great for developing recipes, because you can test flavors this way in smaller batches, but really it just gets around needing to churn. For me, I removed a half cup aside from a cardboard carton of eggnog and froze it just like that.
I found your channel yesterday and I was like 'Nothing posted in 4 months? Huh, let' s give him a bell', and... Not disappointed.
I've been enjoying Slurpees for over 50 years. Thank you for this fascinating and informative post.
I love that you don't put out often. You're videos are always great quality, well shot, thoroughly researched, and very entertaining. I doubt anyone could do all of this if they were putting out videos every 3 or 4 days, or even weeks.
It's sooooo much effort. The script alone but then all the props too like 😭 he's a gift to the platform
I learned that I'm going to go down to 7-Eleven buy a slushie because that seems far more convenient than doing this
Speaking of the sugar molecules as antifreeze and experience with making ice cream, no artificial sugars won't help there, but alternative sugars will. The most commonly used one is dextrose which boasts 1.9x antifreeze to sucrose (table sugar) and is only 70% as sweet so you can add more mass for the antifreeze without it becoming too sweet. Erythritol even more so but you can only use ~2% weight of it before running into problems of bloating and a cooling sensation in the mouth
Yup, glucose (dextrose) is a good alternative for keeping the perceived sweetness down while still getting the freezing point down and having enough dissolved solids. But alternative sugars gets into a whole different video on its own.
how bout good old raw cane sugar.Its actually good forya 😀 Instead of these junkfood American drinks with tones of white sugar,I will go raw cane sugar and real rasbery or strawbery sirup😉
@@galimirsugar is sugar and is not good for you
@@galimir”good for ya” might be taking it a little too far, friend
6:28 “No special equipment required” … “this is a refractometer” 😂 your dedication to food science is wonderful. Thanks for sharing the gift of homemade Slurpees with us.
You don't really need the refractometer. Most soda's are similar to CocaCola at around 10.6 to 12 Brix, so I used it to figure it out the first time. The recipe will work for nearly any soda (other than diet sodas).
Would a hydrometer work? Or is it too far beyond the range of these to work?
@@ChrisYoungCooksDoes using the refractometer give you any information different from the sugar percentage listed on the packaging?
@@redshirt256 if the only sugar in the soda is sucrose then you can back it out well enough from the calories, and even if it's fructose/glucose, it'll be close enough. Most sodas I measured seem to be around 10.5, although Fanta was sweeter at around 12. You don't need to be exactly at 18°Brix for the Slurpee either. 16 to 18 is workable, so the recipe should work well enough with most sodas without needing to measure the exact starting sugar content.
@@ChrisYoungCooks Thank you for the reply, I live in Sweden where domestic soda almost always use table sugar for sweetness, the sugar in grams per 100g is also listed on every food product including soda so this should make things easier!
Sadly many types of mainstream soda here including pepsico & fanta orange have reduced their sugar content and replaced some sweetness with artificial sweetener so I would have to choose carefully.
A new Chris Young video always equals a good day 🎉
The pacing is awesome! I appreciate that the quality of your content keeps going up!
Love hearing the history & the science is so cool! We're not that fancy but have been playing around making slushies. We freeze 1 can of soda (fits perfect in 1 ice tray) and throw the cubes in the blender, add 1 can soda and its an awesome blend. I'll try adding your ideas to make it foamy-er! 😎
This was way more detail than I was expecting, bravo.
I trust anyone who carries a thermometer around in his pocket.
When I was in college, back in 1990, we had 7-Eleven stores here in the UK and everyday I would have a slurpee, regardless of the weather. I love them. Unfortunately they sold off all the 7-Eleven stores, so no more Slurpees. When I go to the US, it's the first thing i do - get the biggest slurpee possible. I did try to buy a slurpee machine once, but they wouldn't send the syrups to the UK. I am for sur going to try this recipee in the next few weeks. Thanks!
I am instantly loyal to a youtuber that makes interesting content while respecting my time and intelligence. Love your videos, looking forward to more!
AMAZING
I've been working on a slushie machine for the last month -- tearing apart multiple free Craigslist fridges for a viable compressor, 3D printing connection pieces for a motor, putting copper coils around a bain marie, etc etc.
From your video though I'm only now realizing that slurpees have a CO2 component where run-of-the mill slushie machines do not.
So... maybe I side step this project completely and just use your method!
Thanks for your work on this
This is the best channel and I’ll buy every thermometer you make to support the channel.
Ladies and gentlemen, the first human to cross the Slurpee Event Horizon. Who knew you could have too many Slurpees?
😂
@@ChrisYoungCooks Ya know, is there anything better, other than a Slurpee, than a content creator replying to a comment on a video with >214K views? Nope. You win: Subscribed.
You cannot understand how much I appreciate and fear this knowledge, I definitely had a problem. For years, I would refill my team gulp (the gallon refill cup) with Slurpee every day
Not the recipe we deserve, but the recipe we need! With the impending heat dome hitting the Midwest (and no 7-11s in Iowa) this is perfectly timed!
Wait… there are no 7-Elevens in Iowa?!
@@ChrisYoungCooksnot sure why, but it's true. Casey's actually has a knock-off Slurpee that's fine...but I still appreciate you!
This is very cool, in the past I've played with creating my own sodas using Modernist Pantry, oleo-saccharum, and my iSi whipping siphon and this adds a whole new dimension for experimentation. I wonder if this might have some frozen cocktail applications too…
Great video. Appreciate your slurpee pain and suffering for us. I know becoming Millhouse and Bart couldn’t have been easy.
I haven't been keeping up with my subs feed, and I forgot I was even subscribed, but clearly you keep making videos I want to see because I clicked on it from a side panel recommendation.
Absolutely fascinating Chris! You never fail to amaze me!
I usually look at linearity and dynamic range on scales. For about the same price as the Acacia scale, and both linearity and resolution at 0.1g, the Myweigh i5500 seems to handle nearly 3x the max weight, which can be nice when putting a half-gallon pyrex on it. Top is removable and washable. I've been happy with that scale. Anyway, love your videos and like others I'm glad you put the extra time in instead of releasing frequently!
This was a great video and so much work to make. Really a joy to watch!
This is such a cool idea for the summer with kids! Also, I could see making a huge batch of these to sell at events. Very fun. Great video!
Insulin is too expensive (and nowhere near fast enough) for me to use sucrose here but it would be interesting to try this with a diet drink and use allulose (still sugar but not absorbed into the blood stream). It has stronger antifreeze properties and is not as sweet as sucrose, so it might work out.
OMG! Inb4 this goes crazy viral! Hope everyone will give you the credits you deserve!
this just popped up on my feed and the timing is perfect!!! tomorrow night is movie night, so i’m gonna do this with my goddaughters
Videos are getting better and better. Please keep it up, love it! 🎉
You need to package your mixture of chemicals and sugar in bulk and sell it to help finance your channel. It's also a lot easier to deal with the smaller amounts if your viewers make the mixture in bulk and just store it for future drinks in a sealed bag.
tbh I don't think he struggles with finances lol
This type of thing would likely sell better as packets measured for individual soda bottles. Or you could sell two sizes: individual & 2-liter. But I don't know how a larger batch would affect the freezing, since the smaller bottle would have more surface area per oz., (right?).
Also, if you just pre-mixed the ingredients to measure out later, would settling be a problem, or would it stay evenly mixed (including during shipping)?
guy is a genius
I had a margarita in Scotland of all places. They loaded a Slurpee machine with the margarita mix and served margarita Slurpees. Excellent, addictive and it was easy to have too many!
Maybe not for kids, but slurpees spiked with alcohol might be a good route to not have something super sweet and super sugary. I have not done the math on this one, but fun foods lower in sugar and glycemic index should be something to aim for.
Personally, I find most desserts are far sweeter than I want them to be - in my case, the sweetness overwhelms all the flavors. I say this as a guy in his 40’s with quite a well developed sweet tooth.
Yes please! I deflated when I heard it was sugar
Yeah, I'm curious as to what kind of reduction in sugar you could do if you incorporated some booze. Wish this video came out earlier in the summer!
It won't freeze well.
@@PanicGiraffe Yes, that's the point, instead of adding extra sugar for the antifreeze component adding alcohol. The question is, how much do you need to add to get it to work?
What an interesting video! I'm always fascinated by the chemistry of the food industry lol
A potential improvement to this method might be to mix the the pop and the ingredients into an ice cream maker till partially frozen and then funnel back into a bottle. Repressurize slightly with a SodaStream or similar device. Place it back in the freezer till frozen to the desired consistency. It might cut down on the overall time and improve the texture. If someone is curious enough to try this let me know how it turns out!
What a great video! I love the format of history and methodology.
Bro I just clicked a random button on TH-cam that said “I’m feeling lucky” and it brought me to this 💀
Woah, as someone from Canada in a place with no 7/11s, I always assumed Slurpees were just Slushys! I've never seen carbonated frozen beverages here, except for some places that just dump shaven ice into soda... I'll try making some!
If you can't do it with diet, what do they use in the sugar free slurpees?
The day someone figures out a way to make a diet slurpee i will be a happy camper
GREAT VIDEO. I'm 58 and people my age can remember the days when Slurpees were wetter and less aerated. (In my opinion, better.) Your breakdown of the process is so interesting. Nice job.
Yup, a lot of stores make them fluffy and dry for bigger profits.
The ole Kmarts had Icees, we never could afford it, so it was just there, taunting us as my mom was looking at some blue light special. Eventually we could afford those and the slurpees and all the rest. Good summer relief, for sure.
Yup, remember those! ICEEs we’re the other name for these frozen carbonated beverages because 7-Eleven owned the Slurpee trademark.
How can we make this with liquor? Like a daiquiri or a margarita.
I don't know why I didn't sub to this channel after the Pacojet video. Glad I found it again!
ow do you not have thirty eight bajillion subscribers? You have at least one more now, but damn. This is quality stuff!
Thank you thank you THANK YOU
I LOVE SLURPEES man you have idea thank you for this
Dad of the year ... my will finally love me
You can throw breezer bottle to freezer and If u take it out just before freezing u have amazing alcohol infused slurpee and its very easy.
I get excited when this man makes a video.
So glad I found this gem of a channel some time ago. And again, the video didnt disappoint! I love the care and production value that goes into each of those. And also: When you upload, you have something to say. Which isnt true for most videos these days.
Always enjoy your videos. Great work. Thank you.
What camera was used to film this amazing content that's teaching me to make my favorite drink?
It may be worth trying glycerin as the sweetening agent as it would also provide an anti-freezing property. Also at 11:10, just add 100% of the soda back into the larger bottle and don’t throw away a third of it.
OMG! I live in the Slurpee capital of the world and this vid drops today! Yay!
Could we use italian soda syrup into club soda to the right brix level?
The science and method is really interesting! But dang driving a few minutes to get one at any hour of the day and having it perfect is a hard sell to make on my own. Mad props for sleuthing this one though!
I came up with a really good frozen drink, but it requires exact order of ingredients: Half a glass of Frannie’s Very Vanilla Cream Soda (which is sugar free), a heaping spoon of Nido or Klim (powdered whole milk), stir, then stir in frozen Maine Blueberries and maybe add a little more Frannie’s. The order is important or it all freezes on you, but it is sweet and as far as I can tell healthier than any Frappe.
can you do this with homemade sodas made with something like a sodastream?
Yes
Great Video Cris! Well Done!
I Thailand we have beeya woon. It's a beer frozen to just the right temperature to make it slushy.
Would love to see this recipe with wine and high alcohol beer slushes! Any advantage to having an ice cream machine?
Popular idea that might make for a good follow up video. Sadly, the ice cream machine doesn’t help because the churning action knock out all the dissolved CO2.
Nice tip with preventing nucleation, I always wanted an energy drink slurpee and your sugar idea should work with caffeine.
My hypothesis has led me to the same conclusion. Careful with the 3rd electron from the left. It can release extra foliage
Have you considered what may happen if you use granulated sugar? Does molasses have any effect?
I was wondering why not simple syrup at first but his solution of making a close to simple syrup on the spot sounds a lot easier with not that much downside
I wonder if you have tips for sugar free ice cream (sweetened with erithol or xylit and stevia) or low sugar versions given what you said about the importance of sugar in this recipe.
Love the spirit of these videos!
Interesting, I didn't consider pectin. I always thought they used gelatin and have been using that. Will give your ratio a try! Also haven't considered adding a foaming element !
There are drink stands here in Vegas called Fat Tuesdays, and their product is made in machines that churn out the 'slurpees with alcohol' I noticed a few comments asking for a follow up with an alcoholic beverage option. Maybe looking into their machines may help the research...? Thanks for the video!
I was gonna say should be fine, rethought about and ran the chemistry through chat gpt. The carbonation should stay fine, the freezing point would definitely lower I think that should also be fine but you run into more loss of sweetness so you may wanna bump the sugar even more. The real wild card are the thickeners like the pectin that do chemically react with alcohol but looks that might also be manageable with more. So it might just be as simple as a bit more thickeners and obvious alcohol
By the time I watched this, I could've taken a trip to 7-11 and got my Slurpee. But I'm a nerd, so cool....
Can you just use simple syrup instead of granulated sugar to avoid the fizz?
Yup. But you still need to get the foaming powders into the syrup, so effectively all I’m doing is making a simple syrup using the soda itself plus sugar and foaming agents.
Wow great thanks 🙏🏽
Hi Chris,
I've always loved ChefSteps especially as a Seattle area native. I really loved this style of content mixing food with science like you mentioned. I have no formal cooking training but I always have loved it and have worked at places across the US. Keep it up, thanks for the video.
🙏
Great stuff! I always learn so much from this channel. Can’t wait to try!
Amazing work! Thanks so much for sharing. Do you happen to know how much alcohol you could add before it affects crystal quality? 😅
Alcohol is going to lower freezing point faster than sugar, so you’ll want to reduce the sugar. BUT then you have less dissolved solids from the lack of sugar so it’ll melt quickly and get icier. You can replace sugar with maltodextrin to get rid of sweetened, but still have solids, and then use alcohol to get the freezing point and flavor right. Lot of trial and error, but that’s how I’d do it.
12:58 falls to knees in disbelief
"this can't be!"
I know you said you can't use artificial sweeteners but I wonder if allulose would work. It is hydroscopic and humectant.
How does this channel not have more subscribers?!?!
These things take time. (But tell your friends ;-)
Well this was a fantastic video. Thanks for creating it
Thank you for this! Ive been looking into buying an industrial slurpee machine, this saves me money! haha
I always thought the freezing point was suppressed with salt. Don't know why I never considered that it was actually just more sugar. Great video with strangely good timing, since not even two weeks ago I tried to make a DIY slurpee, and it was basically just frozen Dr. Pepper, like in the video.
salt, sugar they both suppress the freezing point in the same fashion.
Most solutes will depress the freezing point. Normal ice melt can be made with different kinds of salt.
Besides the pressure the machine is the same as a shake machine in fast food restaurants.
Wouldn't you get better freezing properties from a glucose-fructose mixture (corn syrup) instead of sucrose? How would xanthan as a thickener fare? I thought guar gum doesn't do so well with acidic solutions. Finally, could this work in a whipping siphon? You could pressurize the whole thing with CO2 and dispense a fine foam if it doesn't clog.
Still amazing. I am finally doing this today. I admit though I don't understand why you need to be so careful using exact measurements for the additives when later on using extremely inexact measurements for the percentage of liquid poured. 1/5th from the first pour, then 1/3rd of the remaining before adding back the 1/5th. That inaccuracy is going to potentially throw off the brix and the percentage of additives in the finished solution.
Thus I can only imagine that the ration between pectin, yucca, and guar gum is more important than the percentage in solution?
I got diabetes just from watching this. 🤣🤣 Also, the thermometer works as advertised maybe even better.
I remember in Japan I was visiting my cousin and he opened this can and it started foaming out.
The texture was somewhere between sherbet and a slurpee.
Magnetic stir bar? Quick freeze with dry ice?
Very cool. The price is low enough at the store to justify the labour here though.
Love this video! Gotta make my own!
I know this is extremely obscure. But you remind me of Sean Turner from the show Servant, master chef that is innovative and extremely knowledgable.