Some things you could potentially do with the potato starch: •Convert it all into starch anthranilates, and make fluorescent dye with said anthranilates. •Ferment or treat some of it to create cyclodextrin, because cyclodextrin is pretty neat I guess. You can do stuff with it, and cyclodextrins have an interesting molecular structure and properties thereof. •Make white sauce by cooking it with an equal amount of saturated palmitic acid by weight, and gradually adding milk, either animal or vegetable, until the sauce reaches a desired consistency. Add cooked egg noodles, peas, and browned ground beef or chicken to taste, then 'study' the taste and consistency and report back. (I would highly recommend this one, is very 'interesting' experiment ;3)
Excellent idea, and curbing wastage while making dinner. You could also mix egg, minced beef and spices with the potato gratings and make nice pan fried fritters
@@feefeee This is actually how you want to make hashbrowns. Too much loose starch makes them mushy and gummy; by washing the grated potatoes until the water runs clear you get nice, fluffy hashbrowns. Also, you want them thoroughly dried so that the surface can brown while the interior remains tender.
Tip: Go to an Asian market. They sell potato starch. They also have tapioca starch too. I use those because tapioca and potato starch has much higher clumping power compared to corn starch, and its texture is different compared to corn starch meaning for soups (like hot and sour soup/egg drop soup) they feel and taste wrong. Corn starch IMO is better for creamy soups.
@@dogodogo5891 It's all down to texture. Different starch have different texture and are used in different food. For example wheat starch (not flour, but cooked flour paste that is then dried and powdered) is used for making certain hot pot dumpling, tapioca/potato starch is used for making oyster omelette in Taiwan, glutenous rice flour is used for making mochi, etc.
Thank you for explaining the difference between starch and cellulose, especially with regards to our body's ability to break it down. I have seen a lot of dietary misinformation concerning them being equivalent in terms of sugar and calories, without realizing that cellulose can't be digested.
This video was quite fun to watch as it was both educational and fun (especially when you expertly decant the water). Bring more like these to the channel please :)
Ya got a good idea. I'd love it if he showed us how to isolate polymers of glucose into its main monomer, glucose. If possible, it could be also done with regular paper or cotton, which is almost all (96%) cellulose, then easier to get.
You should have used a food processor to shred (or grate) your potatoes. It makes short work of a very dull and thankless task. You should make a flour-less chocolate torte out of your potato starch. Look for recipes for passover. This is a most tasty and almost universally appreciated use of potato starch. Now, all kidding aside. You do excellent videos, and I enjoy watching them. You make chemistry so much more interesting than the classes I had to take in university. If I wasn't disabled, and if I had the disposable income; I would be supporting you. C'est la vie.
Potato’s are awesome not only used in so many foods that are simple to make but also used in chemistry they gotta be one of my favorite plants to grow right up there with corn
The cooked native dent corn starch paste (solution) is cloudy because of amylose recrystallization when it cools of. Potato starch is used in applications where paste clarity is crucial because it's lower amylose and the amylose is lower chain length than dent corn starch. To get clear dent corn starch pastes you either need waxy corn starch which is almost pure amylopectin or modified corn starch. Modification with ethylene oxide, propylene oxide, acetic anhydride or acid will stop amylose retrogradation. I made 2-3 million pounds of corn starch per day for 40 years and 500,000 lbs/day of potato/tapioca/rice starch per day for 16 of those years. Shredding the potatoes on the coarse side of the grater will give you about 0.9-1.25% of the total potato weight in dry solids starch. If you'd used the fine side you could have increased the yield to 1.5% or so (DS basis) because you would have ruptured more cells. A russet potato is 9-11% ds starch on a total potato weight. In Europe, a special cultivar is raised for industrial starch production that is 21-24% ds starch on a total basis. They taste like chalk when eaten raw and are no good for cooking.
@@coliander1013 I practiced for three years and saw no improvement in my skillset or my desire to continue doing hot glasswork. I decided to cut my losses and move on.
Will you be making plastic from the starch you isolate here? You already got glycerine from vegetable oil, the only other things you need is acetic acid (the usual recipes give vinegar as necessary) and the starch you isolated here. Glycerol works as a natural softener.
This should really go without saying, but you should mention that using laboratory glassware to do the washing in (Instead of kitchenware like you did) would probably negate any further use of the potato shavings for eating purposes. Just to be safe. I'd never eat anything that has come into contact with any lab glassware or equipment that was previously used, even if thoroughly cleaned beforehand.
good video, i dont know if its the right kind of starch but i think you can use it to make paper. A tutorial/showcase of the chemistry involved in making paper would be cool.
Nile Red a quick google yielded that its actually another starch they use in the processes.In papers that you dont want to instantly dissolve they put in some procentage of starch to strengthen it (4-8%) en.wikipedia.org/wiki/Paper_chemicals#Wet-strength But a series videos about paper making would be cool nontheless.
@@peterknutsen3070 holy shit it's been 2 years since i commented this, god damn I graduated high school, I'm in college, I moved cities... damn youtube giving me nostalgia
I would be interested in how to make the modified starches that are commonly seen as a food additive. Sometimes its modified by reacting with another chemical and sometimes it is somehow pre-gelatinized while maintaining a dry powdered end product. They seem to be used in a lot of quick prep food items like hot chocolate mixes and powdered sauce packets, so thickening/stabilizing can happen quickly with hot water rather than a full boil and no raw starch taste or to avoid clumps and lumps when dumped in hot water.
I love your videos! Always clear and mostly simple explanations, with high quality sound and video. I'd like to support you on Patreon or anyhow, you really deserve it, but unfortunately the little money I have, I invest it in personal projects; if any one of them pawns out, I'd gladly support you! One of my projects include the making of starch-based bioplastic for the inner lining of a wooden beer bottle, that is meant to be used as such and to be discarded anywhere since it would fully decompose. I would really appreciate your help if you could make a video or explain me a method to isolate amylose from amylopectin present in starch, in order to make a more water resistant bioplastic. Thanks and cheers!
I dont know if ill ever try isolating amylose, but I appreciate the kind words! You were successful at making the starch-based bioplastic lining? Also, a wooden beer bottle? Never heard of that
I was successful in making the starch-based bioplastic but it was quite thick, so it wasn`t able to actually make a reliable inner ligning. I was thinking that cellulose acetate colud've been the next step, but it takes in too much water, so that's not an option. PLA seems to be my only "cheap" and green alternative, but I know for a fact that it doesn't degrade very well and can be just as contaminating as a regular plastic bottle. So back to square one. I know there are many alternatives to bioplastic but they are either too expensive or too complicated. I believe that I will have to use some king of wax to protect the bioplastic from getting wet, though I don't know which wax is mostly transparent (needed because I also plan to make the wood transparent, which I have already achieved, but using epoxy). I can send you pictures if I succeed, I don't really know where to send them though, so if your are interested, here is my mail: trotter89@gmail.com
There's a basic 'bioplastic' that can be made with hydrochloric acid, Sodium Hydroxide and potato starch. Maybe that's something you can try? I don't have a link for you, but I'm sure it should be easy to find with a little google-fu.
I was excited to see this video. The second step of Five Guys fries is to put them in 5-gallon buckets overnight to soak off as much starch as possible, so it's fun to see that the best way to do it is still a water wash. (First step is to chop the potatoes, ofc)
you can use distilled water from very beginning, which would help to burst the cells of the potato if you give them enough time. Or alternatively you can freeze the potato shavings after washing, so can recover most of the starch without turning it into a paste.
Wow , throw the taters away is your preferred suggestion? Store the leftover shredded taters in a bowl of water with a little lemon juice added to keep them from browning in the fridge . Then fry them up as hash browns. NEVER waste food . This is a twofer. Science and a meal.
Actually, it's better to rinse and then ring out the excess moisture with the shavings in a bag of cheesecloth to get rid of the starch and moisture so you get better, crispier, golden brown and delicious hash browns.
1) You can get potato starch at Bulk Barn. 2) The corn starch you buy at the grocery store is just really finely ground dried corn seeds. In fact, it is called corn flour in the UK because it is made the same way as flours made from other grains. You can buy corn flour in Canada too; It costs less, you can bake with it and it works exactly the same as corn starch for thickening sauces & gravies.
Arrowroot starch can also be a good option if you want a clear solution, particularly after heating it and thickening it....it is also more heat stable than corn starch and wont break down if heated too long. Tapioca starch is a good choice if you want to freeze your starch for any reason as it doesnt go clumpy and mushy when thawed like corn starch does.
if there is eastern european shop around they may sell it, I am buying from polish/lithuanian shops in UK. or ask fish&chips place as there are end up with load of starch in bottom of potatoes buckets :)
No, cocaine is water soluble so you need to do an acid-base reaction. Gasoline is used as a solvent in massive-scale extractions as said above, but for smaller extractions, you should probably use ether or kerosene unless you live on a coca plantation.
I am from Brazil. I was born in a city called Bragança, located on the Amazon region. This is the same process used to make Tapioca (Manioc Starch). Tradicionaly, the manioc stays 7 days on river water (in baskets), when it passes thru a fermentation process. Then the manioc is peeled of, grated and pressed. No water is added. Only the water that was absorved by the manioc during the 7 days After that, the process is the same showed by Nile.
@@danilopereiradasilva1847 oi Danilo, tudo bem? Não achei nenhum vídeo com o processo tradicional de Bragança. Mas acabei de achar um que mostra exatamente como eu faço aqui em casa. Dá para ter uma ideia dos processos químicos e culinários envolvidos. A grande diferença é que, no processo tradicional, a mandioca fica mergulhada em rios da região bragantina por alguns dias. Isso, com certeza, altera sabores e a fermentação. Outra grande diferença é a espécie de mandioca usada. Em Bragança, o mestre farinheiro chama a variedade de mandioca gordura, ou outros nomes. Segue o link do processo caseiro: th-cam.com/video/pxuo_VIszl0/w-d-xo.html
Could you do a cool reaction using only things that can be found at home? I don't have any specific ideas, but i'm sure there must be some cool stuff :) Thank you for your videos!
I’d have to give this a try. I’m on a diet that strongly recommends no starch but it’s so hard to find alternatives! Plus I read that the haluaronic acid in starch is good to consume. I hope it’s not lost in the starch.
I just did this today, I used a blender to shred my potatoes. I had it all settled out, and then I remembered, starch, and water is a non-Newtonian fluid :D I'm having lots of fun with it!
Mix the starch with distilled water and then spray the starch onto cuff and collar of your shirts. There are many other uses for starch. My mother, back in the 1940s and 50s and 60s used starch like this, also for handkerchiefs for top blazer pockets to make then stiff and white.
can't you just buy potato starch at the grocery store? maybe that's not a thing where you live? where I live potato starch is a pretty common cooking ingredient.
This hash brown recipe was very elaborate.
Instructions unclear, accidentally made breakfast hash browns.
LOL
Throw those washed potato shavings in some hot oil for PERFECT crispy hash browns.
yummy
yummy
We need a community fund to help Nile replace all his broken glassware.
I've asked him for an account to Paypal to, but he's sticking with Patreon, it seems.
you can pay with paypal on patreon
Nathan Ware hi
Nathan Ware jajajaja
This thread is three years old...
Now he smashed his beakers lol
Some things you could potentially do with the potato starch:
•Convert it all into starch anthranilates, and make fluorescent dye with said anthranilates.
•Ferment or treat some of it to create cyclodextrin, because cyclodextrin is pretty neat I guess. You can do stuff with it, and cyclodextrins have an interesting molecular structure and properties thereof.
•Make white sauce by cooking it with an equal amount of saturated palmitic acid by weight, and gradually adding milk, either animal or vegetable, until the sauce reaches a desired consistency. Add cooked egg noodles, peas, and browned ground beef or chicken to taste, then 'study' the taste and consistency and report back. (I would highly recommend this one, is very 'interesting' experiment ;3)
Seth Mitchell i dont understand the lack of likes in this comment
how to convert it all into starch anthranilates?
yr mom is a starch anthlirnatate
@@ig5651 Yeah, I wanna do that for a science competition project but I only found a single paper from 1969 explaining the process.
I'll just eat it like baby powder
You could use black or colored paper when handling white powders. Should make them more visible on camera.
I agree, it's hard to see the starch with the white background ^^'
Paulie they were trying to help he could have put it half on black/coloured paper and half on white
Had the same problem on a coke video... coudn't see the yield
And so he did..
Also mirrors.
Expertly decanted :D
Entenkommando tru
i thoroughly enjoyed that and giggled
I laughed.
He had like the most unlucky video. Spilling the stuff and then breaking the watch glass omg
I almost spit out all my food
You can use thoose starchless potatoes as excellent hashbrowns. Just dry em off salt and pepper and fry them in a pan.
Do they taste worse without the starch?
felixthemaster1 taste isn't affected really especially in hash browns. They become crispier when you wash the starch out.
Excellent idea, and curbing wastage while making dinner. You could also mix egg, minced beef and spices with the potato gratings and make nice pan fried fritters
@@kryskarr23 So it's better and less wasteful to extract the starch from potatoes whenever cooking with them to always get a 2 for the price of one
@@feefeee This is actually how you want to make hashbrowns. Too much loose starch makes them mushy and gummy; by washing the grated potatoes until the water runs clear you get nice, fluffy hashbrowns.
Also, you want them thoroughly dried so that the surface can brown while the interior remains tender.
6:20 8:15 the skill is real
"Expertly"
I loled at both of those
That decanting tho...
RIP watchglass
LMFAOFF
Tip: Go to an Asian market. They sell potato starch. They also have tapioca starch too. I use those because tapioca and potato starch has much higher clumping power compared to corn starch, and its texture is different compared to corn starch meaning for soups (like hot and sour soup/egg drop soup) they feel and taste wrong. Corn starch IMO is better for creamy soups.
Tapioca starch is also a fantastic binding agent for making colored hard candies.
Excuse me but what even is “egg drop soup”? *E g g D r o p*
@@EvilSandwich thank u for the tip
What about rice starch? Here in my country tapioca is the most common one eventough we eat rice 3 x a day
@@dogodogo5891 It's all down to texture. Different starch have different texture and are used in different food. For example wheat starch (not flour, but cooked flour paste that is then dried and powdered) is used for making certain hot pot dumpling, tapioca/potato starch is used for making oyster omelette in Taiwan, glutenous rice flour is used for making mochi, etc.
Nile red shows us how to make hash browns.
3:50 cook with Nile
6:20 expertly, you say?
8:20 "kind of cracked watch-glass" lol
8:30 cocainum :O
Thank you for explaining the difference between starch and cellulose, especially with regards to our body's ability to break it down. I have seen a lot of dietary misinformation concerning them being equivalent in terms of sugar and calories, without realizing that cellulose can't be digested.
Basic biology in middle school haha
i think ruminant animals can process cellulose using cellulase
maybe we can try making grass digestible with that enzyme xD
in Sweden we have this at the store. We make desserts with it :) (we add it to fruit to make a type off soft jelly)
I don't understand anything I just enjoy the process
I'm pretty sure that's 75% of us, at least to some extent.
Me too man...
this video was pretty simple, though, just shred them taters and wash them.
igrewold - Thank you my bro.
madeline johannes funny
6:20 was the most beautiful thing I've seen
Nile red when making fuming carcinogens: you might want to use a fume hood
Also Nile red:
The cheese grater is deadly
This video was quite fun to watch as it was both educational and fun (especially when you expertly decant the water). Bring more like these to the channel please :)
Maybe glucose from starch? :)
Ya got a good idea. I'd love it if he showed us how to isolate polymers of glucose into its main monomer, glucose. If possible, it could be also done with regular paper or cotton, which is almost all (96%) cellulose, then easier to get.
+neonlent or, easier and shorter, how to break the glucose-glucose bonds in cellulose and starch.
acid+heat
All you need is amylase. Easy way to make vodka!
I think heat is pretty much everything you really need (although enzymes like amylase certainly aid the process).
You should have used a food processor to shred (or grate) your potatoes. It makes short work of a very dull and thankless task.
You should make a flour-less chocolate torte out of your potato starch. Look for recipes for passover. This is a most tasty and almost universally appreciated use of potato starch.
Now, all kidding aside. You do excellent videos, and I enjoy watching them. You make chemistry so much more interesting than the classes I had to take in university. If I wasn't disabled, and if I had the disposable income; I would be supporting you. C'est la vie.
Potato’s are awesome not only used in so many foods that are simple to make but also used in chemistry they gotta be one of my favorite plants to grow right up there with corn
Holy shit! Applied Science was supporting NileRed in patreon 5 years ago. How wholesome!
In denmark we use potato starch instead of corn starch in everything
Why was it favored? or is it just availability?
Finland as well. Corn never was a thing.
Potatoes grow much better up north than corn. Corn likes heat. Potatoes don't.
igrewold
Potatoes are a staple food here, while maize isn’t.
@@igrewold availability I guess, potatoes has been very popular for many years
Some things you could do with potato starch:
Use it as an indicator in the iodometric method for the analysis of copper in brass samples.
I'm a big fan of yours, I've watched almost all your videos, thanks for making me love chemistry ❤️
This was an awesome video, great work as usual. This seems like a good one to do with my nieces and daughter. Thanks
The cooked native dent corn starch paste (solution) is cloudy because of amylose recrystallization when it cools of. Potato starch is used in applications where paste clarity is crucial because it's lower amylose and the amylose is lower chain length than dent corn starch. To get clear dent corn starch pastes you either need waxy corn starch which is almost pure amylopectin or modified corn starch. Modification with ethylene oxide, propylene oxide, acetic anhydride or acid will stop amylose retrogradation. I made 2-3 million pounds of corn starch per day for 40 years and 500,000 lbs/day of potato/tapioca/rice starch per day for 16 of those years.
Shredding the potatoes on the coarse side of the grater will give you about 0.9-1.25% of the total potato weight in dry solids starch. If you'd used the fine side you could have increased the yield to 1.5% or so (DS basis) because you would have ruptured more cells. A russet potato is 9-11% ds starch on a total potato weight. In Europe, a special cultivar is raised for industrial starch production that is 21-24% ds starch on a total basis. They taste like chalk when eaten raw and are no good for cooking.
Im a glassblower (noob status) if you need any simple glass apparatus, lmk and Ill send you some for free cuz I love your videos
did you get better?
@@drenn. unfortunately not. I can still make simple glass stuff, but nothing he could use for videos =/
@@Clever_Motel well, you should keep trying! the more you practice is the more you learn!
@@coliander1013 I practiced for three years and saw no improvement in my skillset or my desire to continue doing hot glasswork. I decided to cut my losses and move on.
Dan Schaefer oof
Love your video's and love what you do!,Im glad to see that you don't act like you know it all and i like seeing you grow as a chemist !
Nile, this was pretty funny. "Expert decanting," and breaking the watchglass haha
I always get that warm feeling when I see my name at the end of the video!
Your expert decanting is so very similar to what I did in my practical chemistry test today ):
This is awesome. i really enjoyed extracting stuff from mixtures.
Why I like this - is that this absolutely calming voice reading the stuff what is happening :)
"why make potato starch if you can buy corn starch at the store?"
CYKA BLAT, FOR VODKA OF COURSE!
Will you be making plastic from the starch you isolate here? You already got glycerine from vegetable oil, the only other things you need is acetic acid (the usual recipes give vinegar as necessary) and the starch you isolated here. Glycerol works as a natural softener.
I will eventually make some :)
NileRed just wanted to say that I love Your channel and videos
If you make plasic from starch would it be "bioplastics"?
Felxs Somehow...I think.
Dude, I'll be waiting for this one.
This is probably the funniest video I've seen from Nile Red LOL
That was simply amazing!
keep it up with the videos !
This should really go without saying, but you should mention that using laboratory glassware to do the washing in (Instead of kitchenware like you did) would probably negate any further use of the potato shavings for eating purposes. Just to be safe. I'd never eat anything that has come into contact with any lab glassware or equipment that was previously used, even if thoroughly cleaned beforehand.
this make me want hash browns
I should have made hash browns at the end, haha
hahaha, me too!
And you should have explained all the chemical reactions that take place when cooking,
hahaha 8:15 im so glad you caught that on camera, it looks like you were banging pots and pans together like a 3 year old, hilarious
Thank you so much for your explanation
good video, i dont know if its the right kind of starch but i think you can use it to make paper. A tutorial/showcase of the chemistry involved in making paper would be cool.
+Eric Moilanen paper is generally made from cellulose, no starch no? Or so you mean like edible paper like rice paper?
You could use Schweizer's reagent. Nile Red has a video on how to make it
Nile Red a quick google yielded that its actually another starch they use in the processes.In papers that you dont want to instantly dissolve they put in some procentage of starch to strengthen it (4-8%) en.wikipedia.org/wiki/Paper_chemicals#Wet-strength
But a series videos about paper making would be cool nontheless.
Nile Red thank you for responding btw
"Its very important that when you are doing this that you don't get too excited" omfg made my day
It's midnight, i have college tomorrow, and i'm watching this guy grate potatoes on a cheese grater.
Life is awesome
"We expertly decanted [the water] off.. " How cool was that when it nearly spilled everything everywhere. lol. So funny 😅
Would love to see the mercury distillation, I've been waiting in anticipation for it since your mercury cleaning video!
We need an enthusiast to come repair all Nile's broken glass ware.
That Japanese tradition, where they use some kind of gold paste to glue together smashed bowls and vases?
@@peterknutsen3070 holy shit it's been 2 years since i commented this, god damn
I graduated high school, I'm in college, I moved cities...
damn youtube giving me nostalgia
I love using potato starch as a thickener for gravies and sauces, since, as you said, it's free of lumps.
Amazing thank you so much it was really easy process I could do it in home and it worked ❤🎉
You can buy potato starch at many Asian grocery stores, but this way is more fun!
I honestly had no idea and I got to asian grocery stores often. I looked it up online and it didnt seem like there was a local place to buy it
+Nile Red potato starch is pretty widely available in Canada too. It's usually in the same isle as raman noodles and asian spices
+Nile Red maybe vegan stores, i know that potato starch has many uses in vegan cuisine
+Nile Red Here in italy you can buy in every single store...
Perfect for making (PDA) potato dextrose agar 👌🏽
I love your videos keep it up!!!
thank u so much !!!!
You are really helping me to become a scientist
it's really more of a mindset and some puzzle solving ability than an aggregation of knowlege
absolutely loving "so i expertly decanted off" over an absolute mess, its good humour
that "expert decanting" gave me a good chuckle 😂
Nostalgic! Starch reminds me of the titrations I have to do in high school.
Your expert decantation makes me feel so much better about my less-than-expert decantation.
I would be interested in how to make the modified starches that are commonly seen as a food additive. Sometimes its modified by reacting with another chemical and sometimes it is somehow pre-gelatinized while maintaining a dry powdered end product. They seem to be used in a lot of quick prep food items like hot chocolate mixes and powdered sauce packets, so thickening/stabilizing can happen quickly with hot water rather than a full boil and no raw starch taste or to avoid clumps and lumps when dumped in hot water.
How about extracting some vitamin C now? :J
I just read that comment and the level of spit inside my mouth has skyrocketed.
yes! I keep hearing about how potatoes have so much vitamin C.
Finally something from NileRed that i can try
This was pretty straightforward.
you had me lmao when you said "expertly decant it off"
I love your videos! Always clear and mostly simple explanations, with high quality sound and video. I'd like to support you on Patreon or anyhow, you really deserve it, but unfortunately the little money I have, I invest it in personal projects; if any one of them pawns out, I'd gladly support you!
One of my projects include the making of starch-based bioplastic for the inner lining of a wooden beer bottle, that is meant to be used as such and to be discarded anywhere since it would fully decompose.
I would really appreciate your help if you could make a video or explain me a method to isolate amylose from amylopectin present in starch, in order to make a more water resistant bioplastic.
Thanks and cheers!
I dont know if ill ever try isolating amylose, but I appreciate the kind words! You were successful at making the starch-based bioplastic lining? Also, a wooden beer bottle? Never heard of that
I was successful in making the starch-based bioplastic but it was quite thick, so it wasn`t able to actually make a reliable inner ligning. I was thinking that cellulose acetate colud've been the next step, but it takes in too much water, so that's not an option.
PLA seems to be my only "cheap" and green alternative, but I know for a fact that it doesn't degrade very well and can be just as contaminating as a regular plastic bottle. So back to square one.
I know there are many alternatives to bioplastic but they are either too expensive or too complicated. I believe that I will have to use some king of wax to protect the bioplastic from getting wet, though I don't know which wax is mostly transparent (needed because I also plan to make the wood transparent, which I have already achieved, but using epoxy).
I can send you pictures if I succeed, I don't really know where to send them though, so if your are interested, here is my mail: trotter89@gmail.com
The only guy that can make us watch four potatoes during two minutes... but thumbs up
At last! A chemistry video I can actually follow!
There's a basic 'bioplastic' that can be made with hydrochloric acid, Sodium Hydroxide and potato starch. Maybe that's something you can try? I don't have a link for you, but I'm sure it should be easy to find with a little google-fu.
I actually saw a few videos of it and i think i will do it (eventually)
Awesome. Look forward to it.
+Nile Red you should do a synthesis of dioctyl sebacate (DOS) and/or polyisobutylene (PIB)
+Nile Red rubbers are very interesting to learn about
we all know you're secretly making vodka
and I scrolled all da way here
Potato vodka is inferior. Rye or wheat is much better
I was excited to see this video. The second step of Five Guys fries is to put them in 5-gallon buckets overnight to soak off as much starch as possible, so it's fun to see that the best way to do it is still a water wash.
(First step is to chop the potatoes, ofc)
you can use distilled water from very beginning, which would help to burst the cells of the potato if you give them enough time. Or alternatively you can freeze the potato shavings after washing, so can recover most of the starch without turning it into a paste.
Wow , throw the taters away is your preferred suggestion? Store the leftover shredded taters in a bowl of water with a little lemon juice added to keep them from browning in the fridge . Then fry them up as hash browns. NEVER waste food . This is a twofer. Science and a meal.
Losttoanyreason lmao eating those potato shavings with out starch wouldnt be enjoyable
Actually, it's better to rinse and then ring out the excess moisture with the shavings in a bag of cheesecloth to get rid of the starch and moisture so you get better, crispier, golden brown and delicious hash browns.
Losttoanyreason potato pancakes. 😍
I did this today but i only used potatos that were semi-rotting so i didnt eat them
@@declanmercer2587
Starch doesn't have that much of a flavor
I'd love to see a non newtonian liquids video, I know that might not involve a lot of chemistry, but it's something to do with the starch
its very helpful for me thank you
Instead of teaching me how to extract starch from potatoes, you gave me a craving for shredded potatoes and breakfast..
we can nitrate cellulose to make nitrocellulose, is it possible to nitrate starch?
Yes.
You get nitropotatoes
Yes you can nitrate starch to make nitro search
Yes you can nitrate starch to make nitrostarch
Yes you can nitrate starch to make nitrostarch
You should have kept the audio when you broke your watch glass!
Yeah lmao
He probably wasnt very camera friendly after all that work and such a big woopsy daisy at the end lol
1) You can get potato starch at Bulk Barn.
2) The corn starch you buy at the grocery store is just really finely ground dried corn seeds. In fact, it is called corn flour in the UK because it is made the same way as flours made from other grains. You can buy corn flour in Canada too; It costs less, you can bake with it and it works exactly the same as corn starch for thickening sauces & gravies.
Arrowroot starch can also be a good option if you want a clear solution, particularly after heating it and thickening it....it is also more heat stable than corn starch and wont break down if heated too long. Tapioca starch is a good choice if you want to freeze your starch for any reason as it doesnt go clumpy and mushy when thawed like corn starch does.
A juicer, or even a blender, would have been much more efficient.
"we expertly decant it off"
You can heat the starch in the presence of an acid to yield "dextrin" which can be used as a binding agent in thermate.
I did this for a school project. Thanks.
Poor murrica, in russia i can get potato starch in store.
if there is eastern european shop around they may sell it, I am buying from polish/lithuanian shops in UK.
or ask fish&chips place as there are end up with load of starch in bottom of potatoes buckets :)
It's on Amazon, too, with 1- or 2- day shipping.
You can't in America? We have that in the Netherlands too (as well as other European countries, I guess?).
+Lars Veldscholte (Compizfox) I've seen it in stores here in America
+BMAN488877 Well I know he lives in Canada but the previous comments seem to be directed toward the USA which is where I live
Did you make hash browns afterwards?
Potato starch is a staple in gluten free cooking! I have celiac, and buying this stuff gets pricey. Thanks for the demo!
*Periodic videos* : Lawful Good
*NileRed* : Chaotic Neutral
*Cody'sLab* : Chaotic Evil
ok nile why dont you make a starch water solution and use it to ferment a alchohal?
Can I use the same process to make cocaine from coca plants?
Asking for a friend.
Absolutely not
He'll yea you just have to get high off of weed first then you can
No, cocaine is water soluble so you need to do an acid-base reaction. Gasoline is used as a solvent in massive-scale extractions as said above, but for smaller extractions, you should probably use ether or kerosene unless you live on a coca plantation.
@Adam Defibaugh EtOH will also pull a lot more undesirable compounds out of the plant, hence why the pros use an A/B reaction and a nonpolar solvent
I am from Brazil. I was born in a city called Bragança, located on the Amazon region. This is the same process used to make Tapioca (Manioc Starch). Tradicionaly, the manioc stays 7 days on river water (in baskets), when it passes thru a fermentation process. Then the manioc is peeled of, grated and pressed. No water is added. Only the water that was absorved by the manioc during the 7 days After that, the process is the same showed by Nile.
Oi, Renato, sou Danilo. Moro em São Paulo.
Tem algum link sobre este processo? É muito interessante!
@@danilopereiradasilva1847 oi Danilo, tudo bem? Não achei nenhum vídeo com o processo tradicional de Bragança. Mas acabei de achar um que mostra exatamente como eu faço aqui em casa. Dá para ter uma ideia dos processos químicos e culinários envolvidos. A grande diferença é que, no processo tradicional, a mandioca fica mergulhada em rios da região bragantina por alguns dias. Isso, com certeza, altera sabores e a fermentação. Outra grande diferença é a espécie de mandioca usada. Em Bragança, o mestre farinheiro chama a variedade de mandioca gordura, ou outros nomes. Segue o link do processo caseiro: th-cam.com/video/pxuo_VIszl0/w-d-xo.html
Obrigado, Renato!
Could you do a cool reaction using only things that can be found at home? I don't have any specific ideas, but i'm sure there must be some cool stuff :) Thank you for your videos!
If you use the potatoes that have been washed for cooking, will they have less calories?
+
I've shaved my finger with a cheese grater in the past. Gouda thing it wasn't very serious, or I would have been in deep milk.
Nederlanddd
i hope you get tetanus one day for those pun's
I’d have to give this a try. I’m on a diet that strongly recommends no starch but it’s so hard to find alternatives! Plus I read that the haluaronic acid in starch is good to consume. I hope it’s not lost in the starch.
I just did this today, I used a blender to shred my potatoes. I had it all settled out, and then I remembered, starch, and water is a non-Newtonian fluid :D I'm having lots of fun with it!
im disappointed you didn't make hash brown.
Will freezing it and thawing destroy the cells?
Great idea!
No. Potatoes can take freezing. Boiling and then mashing on the other hand...
What about protease? Although if a natural source were to be used, it would probably be hard to separate the starch from the impurities.
What about sticking them in a stew?
Meat tenderizer will burst the cells.
Did it a while back in a blender. Works so much faster and better.
Mix the starch with distilled water and then spray the starch onto cuff and collar of your shirts. There are many other uses for starch. My mother, back in the 1940s and 50s and 60s used starch like this, also for handkerchiefs for top blazer pockets to make then stiff and white.
Potato starch fried chicken anyone?
can't you just buy potato starch at the grocery store? maybe that's not a thing where you live? where I live potato starch is a pretty common cooking ingredient.
+Isidora Flores I couldn't find it around here. Maybe I needed to look harder though. In the end though, making it yourself is mostly for fun
hahaha that's true =) but I assumed you needed to make it in order to use it for the other experiment you said
Most Asian markets have it, though it's frequently labelled "Potatoes Torch".
In Canada, IGA groceries have it.
NileRed Look for it around Passover time, if you live in a place with a large enough Jewish population you'll definitely find it then.
More cooking with Nile!
you can do freeze/thaw cycles to destroy the cells. it works like cracks concrete - the water freezes and expands