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!
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?
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!
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. 🙄
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😉
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 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!
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! 😎
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
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?
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.
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
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)?
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…
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!
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!
@@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.
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.
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.
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 am instantly loyal to a youtuber that makes interesting content while respecting my time and intelligence. Love your videos, looking forward to more!
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 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.
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 !
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!
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 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!
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
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.
The science/cooking combo was fantastic and I'll be checking out further videos. The most amazing thing to me in this was just how insanely unhealthy a Slurpee actually is, with all the sugar added to an already outrageously sugary beverage!
Thank you for posting this! I had a ton of fun watching. there was so much packed in. reminds me of webspoon's style of shots. lovely. not supersaturated. juicy!
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.
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.
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.
You can make it work, but alcohol lowers the freezing point much faster than sugar so you need to use surprisingly little to still get it to freeze enough. The lack of sugar as causes a problem because you also need them for dissolved solids, so you’ll need to replace them with something like maltodextrin that will give you the solids without the sweetness. Perhaps a follow up video in the future.
This is your BEST video yet. Could this work with making a frozen margarita? Like if you made a regular one, and then carbonated it and then applied these steps??
Thank you! Yes, the Slurprita is a possibility, but it’s a bit more involved because we need to get rid of a lot of sugar since alcohol is a really potent freeing point depressor. But then we need to add something to replace the sugar to add dissolved solids for texture. And then it needs to be carbonated. It’s a good follow up video for more adventurous cooks.
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.
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 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.
Slurpees are cool and all but I’m a big fan of the slush puppy as well, basically the opposite end of the spectrum from the slurpee in the realm of frozen aerated drink. The perfect ice pebblet size is the key.
@@ChrisYoungCooks my neurodivergence has granted me a particular set of skills, skills that make it easy to warm a palate swiftly and drastically reduce the effects of brain freeze. (I have a warm spoon at the ready)
For a brief monthlong period, 7/11 marketed a sugar-free Diet Coke Frost Cherry Slurpee. They figured out how to do justice to a sugar-free flavor despite the viscosity issue. The holy grail. Of course, then it was pulled because that viscosity was not necessarily something they could maintain on the same timeframes as sugar-ice slush.
I just made this using the ingredients and following the video as close as possible. It turned out fine i guess but certainly not a slurpee. The ice crystals were too big (you have to chew it) and there is a weird underlying foam texture under the ice, like the head of a soda poured too fast. I probably wouldn't go through the trouble of making it again. But thanks for the attempt, its probably as close as possible without a machine.
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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
😂😂😂
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?
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!
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?
Pouring sugar into coke just feels so wrong.
I've been enjoying Slurpees for over 50 years. Thank you for this fascinating and informative post.
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
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.
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 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!
A new Chris Young video always equals a good day 🎉
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! 😎
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
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?
Hey, thanks, Chris! As a diabetic, I now have another drink I can add to my DO NOT CONSUME list! 😂
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!
I trust anyone who carries a thermometer around in his pocket.
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
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
The pacing is awesome! I appreciate that the quality of your content keeps going up!
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)?
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…
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!
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!
I found your channel yesterday and I was like 'Nothing posted in 4 months? Huh, let' s give him a bell', and... Not disappointed.
This was way more detail than I was expecting, bravo.
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!
Great video. Appreciate your slurpee pain and suffering for us. I know becoming Millhouse and Bart couldn’t have been easy.
This was a great video and so much work to make. Really a joy to watch!
Absolutely fascinating Chris! You never fail to amaze me!
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.
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.
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.
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
0:40 Rest in peace to the GOAT Grant Thompson
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.
OMG! Inb4 this goes crazy viral! Hope everyone will give you the credits you deserve!
I am instantly loyal to a youtuber that makes interesting content while respecting my time and intelligence. Love your videos, looking forward to more!
Videos are getting better and better. Please keep it up, love it! 🎉
What an interesting video! I'm always fascinated by the chemistry of the food industry lol
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!
What a great video! I love the format of history and methodology.
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.
Dad of the year ... my will finally love me
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.
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 !
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!
The day someone figures out a way to make a diet slurpee i will be a happy camper
Thank you thank you THANK YOU
I LOVE SLURPEES man you have idea thank you for this
I don't know why I didn't sub to this channel after the Pacojet video. Glad I found it again!
Always enjoy your videos. Great work. Thank you.
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?
Wow great thanks 🙏🏽
ow do you not have thirty eight bajillion subscribers? You have at least one more now, but damn. This is quality stuff!
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!
I get excited when this man makes a video.
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
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.
Idk why this doesn't have more views
OMG! I live in the Slurpee capital of the world and this vid drops today! Yay!
How does this channel not have more subscribers?!?!
These things take time. (But tell your friends ;-)
Bro I just clicked a random button on TH-cam that said “I’m feeling lucky” and it brought me to this 💀
Great stuff! I always learn so much from this channel. Can’t wait to try!
The science/cooking combo was fantastic and I'll be checking out further videos. The most amazing thing to me in this was just how insanely unhealthy a Slurpee actually is, with all the sugar added to an already outrageously sugary beverage!
Thank you for posting this! I had a ton of fun watching. there was so much packed in. reminds me of webspoon's style of shots. lovely. not supersaturated. juicy!
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.
guy is a genius
Thank you for this! Ive been looking into buying an industrial slurpee machine, this saves me money! haha
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.
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.
So impressive! As a Slurpee/Icee enthusiast this is interesting and I am trying it!
Let me know how it goes!
🎉 This is what I’m looking for, very formative.
Well this was a fantastic video. Thanks for creating it
Besides the pressure the machine is the same as a shake machine in fast food restaurants.
I really loved the video Chris. Have you played around with adding alcohol? I'd imagine it'd affect the gelling but it'd be fun to try.
You can make it work, but alcohol lowers the freezing point much faster than sugar so you need to use surprisingly little to still get it to freeze enough. The lack of sugar as causes a problem because you also need them for dissolved solids, so you’ll need to replace them with something like maltodextrin that will give you the solids without the sweetness. Perhaps a follow up video in the future.
Great video also i love slurpsys
This is your BEST video yet. Could this work with making a frozen margarita? Like if you made a regular one, and then carbonated it and then applied these steps??
Thank you! Yes, the Slurprita is a possibility, but it’s a bit more involved because we need to get rid of a lot of sugar since alcohol is a really potent freeing point depressor. But then we need to add something to replace the sugar to add dissolved solids for texture. And then it needs to be carbonated. It’s a good follow up video for more adventurous cooks.
WOAH. Well, I'm in!!
@@ChrisYoungCooks
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 Video Cris! Well Done!
This is an incredible video. You just got another subscriber. Thank you!
Love this video! Gotta make my own!
Another great video! Looking forward to the next one
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.
I Thailand we have beeya woon. It's a beer frozen to just the right temperature to make it slushy.
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.
Amazing production!
Another excellent video! Such a joy to watch 😃
Slurpees are cool and all but I’m a big fan of the slush puppy as well, basically the opposite end of the spectrum from the slurpee in the realm of frozen aerated drink. The perfect ice pebblet size is the key.
It’s all about that brain freeze 🥶
@@ChrisYoungCooks my neurodivergence has granted me a particular set of skills, skills that make it easy to warm a palate swiftly and drastically reduce the effects of brain freeze. (I have a warm spoon at the ready)
Would be awesome to make cocktail using this technique
Seems to be a popular idea. Perhaps a follow up video in the future-the recipe will get a bit more complicated.
For a brief monthlong period, 7/11 marketed a sugar-free Diet Coke Frost Cherry Slurpee. They figured out how to do justice to a sugar-free flavor despite the viscosity issue. The holy grail.
Of course, then it was pulled because that viscosity was not necessarily something they could maintain on the same timeframes as sugar-ice slush.
How can we make this with liquor? Like a daiquiri or a margarita.
Fluffy flavored ice
Fluffy, fizzy flavored ice 😉
Could we use italian soda syrup into club soda to the right brix level?
The "wait an hour for reconstitution" step reminds me of freeze dried reagents at work.
I just made this using the ingredients and following the video as close as possible. It turned out fine i guess but certainly not a slurpee. The ice crystals were too big (you have to chew it) and there is a weird underlying foam texture under the ice, like the head of a soda poured too fast. I probably wouldn't go through the trouble of making it again. But thanks for the attempt, its probably as close as possible without a machine.
Such great and informative videos, love it!:)
I always wondered why specifically slurpee machines make a much better drink that doesnt split like the regular ice tumbler dispensers.