Have a super lovely Christmas folks! Oh and should you wish, you can get the spherificator here amzn.to/2BA51bo Fancy a Barrathon with more individual kitchen gadgets? Check this playlist th-cam.com/video/hECAxPxsdmo/w-d-xo.html
I hope that product wasnt expensive. You can do that with the sodium alginate and calcium chloride and a dropper, all it's doing it dropping it in for you lmao
I suspect that the machine is unnecessary. It's the chemical process which is needed, the machine just attempts to automate the process of dripping proper sized droplets into the liquid at the end. I suspect that if you put it into a baker's piping bag with a small tip and dripped it from a higher height it would turn out better. The higher hight giving the droplets more time to become spherical before hitting the water at the end.
Yes, people have been known to just put the liquid into a seive or a spoon with holes, held a foot or two over the liquid. The same chemicals can also be used to make jelly out of anything liquid, I've used them in the past.
Considering the packaging is talking about making kilos of spheres in a day, I think this is likely marketed toward food service establishments, where standing over the bath dropping one at a time with a dropper is not time or cost efficient.
from a higher position/ positioning it higher, if you was speaking you wouldn't say higher hight's would you? Even then you'd say "higher place or something" wouldn't you?
Barry! I got one of those singing eggs to make boiled eggs for Christmas and it was soo fun to use this morning! Thanks for making videos and testing it out(:
My Virgin Kitchen no! We couldn’t find the Elvis one...it’s an egg that sings “America the beautiful” and “Don’t worry be Happy” and one other lol it’s like a camping theme
As you said, Barry, it's science and science requires precise measurements. You didn't measure your hot sauce, and you left some chemical residue on the bottom of your measure cup and bowls. Try again being precise and I'm sure you'll have better luck! Greatly enjoy your channel and love seeing new products even if I'll never use them. Happy Christmas to you and yours ( especially the cutest little girls on TH-cam!), and see you next year!
Never tried neither but I think this method considered superior because it keeps the interior as fluid. I'd like to think agar agar texture would work better for sweets and desserts?
I have always wondered how they make these little spheres. When I was sleeping rough there were two days when I didn't drink any fluids. I had this incredibly vivid dream that I was sucking very cold diluted pineapple juice through a straw and immersed in it were these pearls of raspberry that gave it a sharpness. I suppose it was my body telling me what it needed, since it wasn't getting any vitamins or much of anything really.
Been looking forward to this vid ever since you showed us you had this machine, really hope you do the "will it..." series with Stuart, i loved the sodastream one. i'm also really excited for that slush puppie machine, if it actually makes something the same consistency and has the same taste as the real ones i'll be buying one instantly. The only thing i worry about is if the "flavourings" will be easy to replace.
Well I used to mix strong koolaid and finely crushed ice to diy my own slushies. But I also remember walking to the store at the end of the block with my dad and getting real slush puppies. I want the real thing at home. Oooohh I wonder if you could use natural sweetener like stevia. Then I could have more of them. I have fibromyalgia and sugar makes it worse in high quantities.
Ive got that exact machine, you get bottles of red/blue syrup. Very hard to achieve shop like quality due to being physically cooled with ice rather than electronically. Still, will be great to see Barry try. Merry christmas! :)
That's literally what those "Kracie popin' cookin' candy sushi kit" things do. Big Clive on his TH-cam channel (BigCliveDotCom) even explained some of the chemistry behind it.
I'm loving your videos lately I've had a massive barathon and I'm really impressed with the amazing quality of your videos! Keep up with the great videos ✌️💪
Fun video! If the spherification device gives you trouble, I've seen a lot of molecular gastronomers use a syringe without the needle attached to dispense individual drops. Might take longer but you won't get a ton of strings!
As a student in Food Technology, I've done this for a molecular gastronomy practical as well, but we just used a dropper/syringe to drop small blobs, or special round spoons to carefully drop in a somewhat larger size, the only thing this machine does is portion it to get a consistent size. You can actually do larger ones as well, we for instance made "mango ravioli" from Mango purée that way, which has a gooey inside and gellified outside. In order to get that, you do need to make sure you don't leave it in to long and wash it quickly after taking it out, otherwise the calcium keeps reacting with the alginate and further gellified the inside. Also, you don't want to use too thick of a liquid to start with, the mango puree we used was rather thick, so we had to dilute it a bit in order for it to work well. You can also do reverse spherification, which is typically used in cases where the product you want to use already contains calcium (e.g. dairy), adding the alginate to something like that will cause it to gellified instantly, so instead you drop the calcium containing liquid into a water bath with alginate in it. Amounts should be quite precise for spherification as well; for our experiments, we needed to test several concentrations for the calcium water bath, and if it's too little, it won't gel quickly enough and dissolve before it can form the outer gel shell which keeps it all together, if it's too much, it will gel too rapidly and not deliver on the desired outer gel layer with inner fluid sensation.
If you want a sphere idea which always tastes nice and is pretty easy to do you can get one piece of dry ice and put it in a bowl of water then get melted ice-cream and drop it in the water using a dropper, like the ones they use to hold ketchup and once the melted ice-cream hits the water it instantly turns into an ice-cream ball!
Hey Barry, you can use the sodium citrate to make silky smooth cheese sauce from hard, non-processed cheeses. Some super gooey Mac and Cheese is a great comfort option.
This made my day, LOL!!! I wish I'd seen this before ordering one of these things - because it's made me realize I will not likely EVER use this thing... but I am crying laughing watching, so thank you!
I'm actually really glad to see that this side of culinary creations has become more popular and more accessible over the years. I remember kind of irritating my lab professor by insisting on studying molecular gastronomy for my senior project back in high school, particularly because acquiring the materials would be a lengthy process and could be expensive ;u; (along with the fact that it was pretty ambitious). Even then I couldn't try it because the sodium alginate she bought was dental grade and not food grade. Even my research at the time quoted restaurants that were serving small "spherification" dishes for upwards of $100. It makes me happy that more people are getting to try this on their own, and have the means to do so~
A few ideas. Bbq sauce, vinegar and salt for crisps. Heinz 57 sauce which has rasin juice as an ingrediant (wrap your head around that one) mayonaise or miracle whip.
I believe this type of cooking is called molecular gastronomy, it's a really amazing mixture of chemistry and cooking. I'd love to see more videos of this style
Will it sphericate? Milkshake Milk Orange juice Pineapple juice Mayo Chocolate sauce Caramel sauce ^ Ice cream toppings basically ^ Guacamole Broth Nutella Honey
@@peterjf7723 I still think and laugh about how his toaster caught on fire because he didn't realise that the travel adapter does nothing about the difference in voltage.
I made watermelon caviar when I first got my kit. One thing that is really cool to do is to take the filling, put it into a syringe and plunge it under the setting solution to make really long watermelon ramen. You could do other flavours too. I put them into the bottom of the mojito style cocktail so there was a surprise at the bottom. Acidic foods can be tricky, so then you can try reverse spherification, but it's a much longer and tedious process. Love the videos :)
I don’t normally comment on videos but I’ve had some wine and have been meaning to say for a while that I love your videos and what you do so please keep it up. Merry Christmas to you and Mrs Barry (and kids and pugs). Hope you have a lovely few days
You are so funny and a joy to watch with anything that you do. I've tried a few of your creations, just not the same as I need your comments while preparing them. Merry Christmas to you and your just as wonderful family.
I have one of those Slush Puppie machines, it works perfectly! Surprisingly enough, it makes a good slush. It’s not chunky or anything, it’s nice and smooth!
You inspired me and I have watched all your videos and to date I have made my first ever home made 4 layer cake 🍰 and a 3 layer cake, and a cheesecake and I’m having the best time trying these recipes. Thank you for making it fun Have a Merry Christmas 🎄
"will it slush puppie" when I was younger, our local market had a sweet stall and every Saturday when I went in they'd have two flavoured slushies, like cherry coke, Dr pepper, pink lemonade etc. So cool.
Have a great holiday, Barry. You should do some foul flavored Dippin' Dots with Stuart. It's always a treat to watch him guess what he shouldn't be eating.
Sodium citrate can be used for dissolving cheese in water. They use it to make cheese whiz. You can make delicious nacho cheese sauce or fancy blue cheese hamburger melt slices
Ooo I performed a science fair experiment using reverse spherification to test the levels of calcium in foods, so this was like déjà vu to me! 😂 Loved it!
Have a super lovely Christmas folks! Oh and should you wish, you can get the spherificator here amzn.to/2BA51bo
Fancy a Barrathon with more individual kitchen gadgets? Check this playlist th-cam.com/video/hECAxPxsdmo/w-d-xo.html
make a giant jellybaby...
Hey My Virgin Kitchen, maybe try to spherificate chocolate for the top of ice cream.
You said crèpe wrong it is pronounced crape but spelt crèpe
'will it noodle?' with Eli is just begging to be done.
Best wishes to you all. Can't wait to see what next year brings 🎄🎁
I hope that product wasnt expensive. You can do that with the sodium alginate and calcium chloride and a dropper, all it's doing it dropping it in for you lmao
Was going to say that too, lol. Its a fancy electrical dropper.
Omg yeah I was about to say the same. Kind of a rip off lol
to be honest a dropper would prob give better results as you can control it better either that or a syringe
It's not even a very good dropper judging from the results. I would also go for a (fairly large) syringe.
It appears to go from 80$ to 100$ so... yeah...
That’s an eye dropper with a power source.
Next time I need eye drops.... i'm not doing this actually nope
@@mrbarrylewis Especially since you put lemon and hot sauce in there.
Go to chemist, pharmacy ask for a syringe with no needle. Easy to get that's what we use.
Cheese sauces! Sodium citrate melts some of the hardest cheeses to a creamy sauce. Mozzarella/parmesan is so good.
I've heard of it but never tried. How does it taste? Does the sodium citrate add any off flavor to it or anything?
@@deathisnear2424 Pretty much just a salty taste. Adjust seasoning accordingly.
Whoa thanks for the tip need something to keep my creamy sauces creamier.
O.o hard mozzarella?
I suspect that the machine is unnecessary. It's the chemical process which is needed, the machine just attempts to automate the process of dripping proper sized droplets into the liquid at the end. I suspect that if you put it into a baker's piping bag with a small tip and dripped it from a higher height it would turn out better. The higher hight giving the droplets more time to become spherical before hitting the water at the end.
Indeed, with enough height it would work like a shot tower.
Syringe is even better for distribution
Yes, people have been known to just put the liquid into a seive or a spoon with holes, held a foot or two over the liquid. The same chemicals can also be used to make jelly out of anything liquid, I've used them in the past.
Considering the packaging is talking about making kilos of spheres in a day, I think this is likely marketed toward food service establishments, where standing over the bath dropping one at a time with a dropper is not time or cost efficient.
from a higher position/ positioning it higher, if you was speaking you wouldn't say higher hight's would you? Even then you'd say "higher place or something" wouldn't you?
Spheres of spaghetti, spheres of sauce, and spheres of meatballs all presented like traditional spaghetti and meatballs.
this made my knees week, my palms sweaty.. thinking about Mom's spaghetti
Barry! I got one of those singing eggs to make boiled eggs for Christmas and it was soo fun to use this morning! Thanks for making videos and testing it out(:
so good! Was it Elvis?
My Virgin Kitchen no! We couldn’t find the Elvis one...it’s an egg that sings “America the beautiful” and “Don’t worry be Happy” and one other lol it’s like a camping theme
As you said, Barry, it's science and science requires precise measurements. You didn't measure your hot sauce, and you left some chemical residue on the bottom of your measure cup and bowls. Try again being precise and I'm sure you'll have better luck! Greatly enjoy your channel and love seeing new products even if I'll never use them. Happy Christmas to you and yours ( especially the cutest little girls on TH-cam!), and see you next year!
10:07 Can You put water in it and press the button so the water runs through it to clean?
No
@@tkaotic Why? You already run liquid through it so why not water?
Yeah, as far as I understood it just said to keep it away from running water, like don’t put it in the sink
Yeah that's what I was thinking. It's obvious really.
@@Okurka. that's half the fun.
We have nothing to fear but sphere it's self. Merry Christmas to all the Lewis's.
good punnage have a good one
Since you’re considering changing your name I think *Inside Barry’s Kitchen* would be a good name
ohhh i love that one
I suggested ‘Barry’s kitchen’ but I do like your suggestion. I feel it does need changing now he’s a ‘pro’ rather than a ‘virgin’
You should try the simpler method of spherification using agar agar and oil, just for comparison.
Never tried neither but I think this method considered superior because it keeps the interior as fluid. I'd like to think agar agar texture would work better for sweets and desserts?
I found this channel yesterday and I am addicted....really enjoyable to watch thanks!!!
I have always wondered how they make these little spheres. When I was sleeping rough there were two days when I didn't drink any fluids. I had this incredibly vivid dream that I was sucking very cold diluted pineapple juice through a straw and immersed in it were these pearls of raspberry that gave it a sharpness. I suppose it was my body telling me what it needed, since it wasn't getting any vitamins or much of anything really.
I hope you’re in a better place now & have a warm place to sleep and you’re not dehydrated anymore.
You had a dream about bubbletea?
Been looking forward to this vid ever since you showed us you had this machine, really hope you do the "will it..." series with Stuart, i loved the sodastream one. i'm also really excited for that slush puppie machine, if it actually makes something the same consistency and has the same taste as the real ones i'll be buying one instantly. The only thing i worry about is if the "flavourings" will be easy to replace.
Well I used to mix strong koolaid and finely crushed ice to diy my own slushies.
But I also remember walking to the store at the end of the block with my dad and getting real slush puppies. I want the real thing at home.
Oooohh I wonder if you could use natural sweetener like stevia. Then I could have more of them. I have fibromyalgia and sugar makes it worse in high quantities.
Ive got that exact machine, you get bottles of red/blue syrup. Very hard to achieve shop like quality due to being physically cooled with ice rather than electronically. Still, will be great to see Barry try. Merry christmas! :)
Have you tried ice in a blender? Add syrup: Slush puppy. Simples!
That regulate joke was the best thing ever, cheers mate.
You could make funny versions of sushi with this.
That's literally what those "Kracie popin' cookin' candy sushi kit" things do. Big Clive on his TH-cam channel (BigCliveDotCom) even explained some of the chemistry behind it.
gunkan maki sushi with random stuff lol
I'm loving your videos lately I've had a massive barathon and I'm really impressed with the amazing quality of your videos! Keep up with the great videos ✌️💪
Nice to see you feeling better Barry!
I'm so addicted to your videos omg hahaha. Amazing! Thanks for your effort!
What a burst of entertaining energy! I just bought a spherificator - excited to use it now. Thanks for a great video!
I wish you and your family a blessed year ahead with more videos for my barrathon weekends!
Fun video! If the spherification device gives you trouble, I've seen a lot of molecular gastronomers use a syringe without the needle attached to dispense individual drops. Might take longer but you won't get a ton of strings!
As a student in Food Technology, I've done this for a molecular gastronomy practical as well, but we just used a dropper/syringe to drop small blobs, or special round spoons to carefully drop in a somewhat larger size, the only thing this machine does is portion it to get a consistent size. You can actually do larger ones as well, we for instance made "mango ravioli" from Mango purée that way, which has a gooey inside and gellified outside. In order to get that, you do need to make sure you don't leave it in to long and wash it quickly after taking it out, otherwise the calcium keeps reacting with the alginate and further gellified the inside. Also, you don't want to use too thick of a liquid to start with, the mango puree we used was rather thick, so we had to dilute it a bit in order for it to work well.
You can also do reverse spherification, which is typically used in cases where the product you want to use already contains calcium (e.g. dairy), adding the alginate to something like that will cause it to gellified instantly, so instead you drop the calcium containing liquid into a water bath with alginate in it.
Amounts should be quite precise for spherification as well; for our experiments, we needed to test several concentrations for the calcium water bath, and if it's too little, it won't gel quickly enough and dissolve before it can form the outer gel shell which keeps it all together, if it's too much, it will gel too rapidly and not deliver on the desired outer gel layer with inner fluid sensation.
citrus, a very hard word for Sean Connery to say
LMAO
Merry Christmas Barry (and girls & Mrs Barry)
Barry and the fam i wish u a very merry Christmas and a happy new year
1:23 I was thinking more like a fleshlight.
Love your channel so much!
Hey thanks, have a great festive season
what did u edit ??
*woah i just had these in a drink and now TH-cam recommended it to me!?!? Are they watching me?!?!*
If you want a sphere idea which always tastes nice and is pretty easy to do you can get one piece of dry ice and put it in a bowl of water then get melted ice-cream and drop it in the water using a dropper, like the ones they use to hold ketchup and once the melted ice-cream hits the water it instantly turns into an ice-cream ball!
So dip n dots you could also use liquid nitrogen
Very fancy dropper there :)
Was waiting for you to test this gadget since the last video!!!
The ci in Citrate is pronounced like in citrus fruit no like sci in sci-fi Great video otherwise
I know I'm late, but it's also pronounced AL-GIN-ATE
Keep it up Barry, love this channel. See you next year!
Hey Barry, you can use the sodium citrate to make silky smooth cheese sauce from hard, non-processed cheeses. Some super gooey Mac and Cheese is a great comfort option.
Barry could you experiment with some green smoothies to see if you like any?
Happy Christmas Barry, Mrs Barry, Phoebe and Chloe! Thanks for all the lovely videos, I really enjoy them.
Merry Christmas Barry and your lovely family! Big kisses !:)
This made my day, LOL!!! I wish I'd seen this before ordering one of these things - because it's made me realize I will not likely EVER use this thing... but I am crying laughing watching, so thank you!
I'm actually really glad to see that this side of culinary creations has become more popular and more accessible over the years. I remember kind of irritating my lab professor by insisting on studying molecular gastronomy for my senior project back in high school, particularly because acquiring the materials would be a lengthy process and could be expensive ;u; (along with the fact that it was pretty ambitious). Even then I couldn't try it because the sodium alginate she bought was dental grade and not food grade. Even my research at the time quoted restaurants that were serving small "spherification" dishes for upwards of $100. It makes me happy that more people are getting to try this on their own, and have the means to do so~
A few ideas. Bbq sauce, vinegar and salt for crisps. Heinz 57 sauce which has rasin juice as an ingrediant (wrap your head around that one) mayonaise or miracle whip.
Catching up on your videos. Absolutely love them. Keep them coming.
I remember when you posted that Christmas video announcing Becky's pregnancy with Chloe! Merry Christmas to you and your family!
You sold your soul for mush. Congratulations and merry Christmas
I believe this type of cooking is called molecular gastronomy, it's a really amazing mixture of chemistry and cooking. I'd love to see more videos of this style
I love watching your videos, sure makes my day
Will it sphericate?
Milkshake
Milk
Orange juice
Pineapple juice
Mayo
Chocolate sauce
Caramel sauce
^ Ice cream toppings basically ^
Guacamole
Broth
Nutella
Honey
A syringe would've done a better job than that thing probably
Barry should also give the media a longer drop into calcium chloride to give it more chance to form spheres - like a shot tower.
@@peterjf7723 I still think and laugh about how his toaster caught on fire because he didn't realise that the travel adapter does nothing about the difference in voltage.
@@Prevolution That was one I missed, I will have to look for it now.
That's what we used in culinary school. They make ones with large-bore needles for injecting marinades but they all got co-opted for spherification.
Glad to see you'e recovered!!!!
I made watermelon caviar when I first got my kit. One thing that is really cool to do is to take the filling, put it into a syringe and plunge it under the setting solution to make really long watermelon ramen. You could do other flavours too. I put them into the bottom of the mojito style cocktail so there was a surprise at the bottom. Acidic foods can be tricky, so then you can try reverse spherification, but it's a much longer and tedious process. Love the videos :)
With ashens. Can't be with anyone else. You two are iconic together
Merry Christmas Barry!! Love watching the videos
Fascinating. I might have a go at this myself someday.
Merry Christmas Barry and all the family!
Hey Barry got one of your books for Christmas and there lots of brilliant cooking ideas!
Love how the subtitle on your intro says “(majestic music)”! Merry Christmas Barry & Family 💛
Awesome video, very interesting gadget. Can’t wait to see what you and Stuart do with it. That would be a interesting video to see.
You should try these on bread though! Also trying something like chocolate would make me curious haha.
I hope you and your family have happy holidays!
Not sure how well chocolate will work as too much calcium will ruin it as it doesn't work well milk
I don’t normally comment on videos but I’ve had some wine and have been meaning to say for a while that I love your videos and what you do so please keep it up. Merry Christmas to you and Mrs Barry (and kids and pugs). Hope you have a lovely few days
OMG I ORDERED YOUR COOK BOOK TODAY BRING ON NEXT YEAR FOR SUCH AWESOME RECIPES AND COOKING
You are so funny and a joy to watch with anything that you do. I've tried a few of your creations, just not the same as I need your comments while preparing them. Merry Christmas to you and your just as wonderful family.
Have a great holiday Barry! Wishing you and the family all the best
1:22 "It looks quite flash, a bit like a coffee grinder..." Coffee grinder, yeah, sure...
I enjoyed the alginate pun and song reference. Great video as always.
That was so cool! I totally want one of those machines! Wishing you and your family the best for Christmas and the new year!
So glad you are feeling better!
yep i'm 99.82% better now
Hope you have a wonderful Christmas and happy New year xxx
Love your videos! Hope you and your fam have a lovely Christmas and New Years!
Alginate pronunciation is fine, but that citrate though. Oof.
Brian Argo i thought it was sci-trate at first too, he was making an honest mistake.
Isn't it like aljinate
How does he pronounce citrus?? It's like people who pronounce Italian....Eyetalian. Do they ponounce the country Eyetaly?
I feel like I just watched Barry clean out his fleshlight
How many people know what you are talking about? Ha Ha!
Especially the lemon one
Haha! that was exactly what I was thinking when I saw the result of the lemon.
I have one of those Slush Puppie machines, it works perfectly! Surprisingly enough, it makes a good slush. It’s not chunky or anything, it’s nice and smooth!
Wonderful gadget to end the year!
Merry Christmas to you and your family. Thanks for a great year of videos
This was quite an interesting gadget. Merry Christmas!
Merry Christmas Eve to you and your family Barry!
Very fancy bottle you have there. The instructions and ingredients is what you paying for
Merry Christmas Barry, hope you all eat far too much and have a lovely time!
merry Christmas Barry, Becky and the kids , have a lovey holiday
Merry Christmas Barry! To you and yours
Merry Christmas to the Barry family
You inspired me and I have watched all your videos and to date I have made my first ever home made 4 layer cake 🍰 and a 3 layer cake, and a cheesecake and I’m having the best time trying these recipes. Thank you for making it fun Have a Merry Christmas 🎄
Trending again! Well done Barry!
Merry Christmas Barry and family.
Happy Christmas to you all! Been a fabulous MVK year, look forward to next year also! xx
Merry Christmas to you and your family and thank you for the great vids
"will it slush puppie" when I was younger, our local market had a sweet stall and every Saturday when I went in they'd have two flavoured slushies, like cherry coke, Dr pepper, pink lemonade etc. So cool.
I wonder what spherificated soft drinks would taste like.
When you ate the hot sauce one at 14:24, and you made that kinda bomb sound, there went fireworks off outside my house at the exact same time😂
Have a great holiday, Barry. You should do some foul flavored Dippin' Dots with Stuart. It's always a treat to watch him guess what he shouldn't be eating.
Going to binge watch your vids bazza for Xmas eve night xx
Sodium citrate can be used for dissolving cheese in water. They use it to make cheese whiz. You can make delicious nacho cheese sauce or fancy blue cheese hamburger melt slices
Oh and you could have made it from sodium bicarbonate and citric acid
Definitely do them all with Stuart
the video starts at 9:44
Yess!!!! So excited!!!!
Have a wonderful Christmas to all of you and the pugs with love from Martin, Penny and the Greyhounds xxxxxxxxxxxxxxxx
Ooo I performed a science fair experiment using reverse spherification to test the levels of calcium in foods, so this was like déjà vu to me! 😂 Loved it!
Fun video. Thanks Basil.
Will is sphere with Ashens, do tea!
Not a gadget that I need or want. Thanks for reviewing it.
Merry Christmas and Happy New Year
Merry Christmas and Happy New Years to to you Berry and your family