*Freeze dry a steak, pulverize it in a grinder/blender, then rehydrate it and see if it would be like hamburger meat. Try to make a cheeseburger with it and maybe some tacos!*
*can you make a cake with something flammable in it so that, instead of having to light candles* _on_ *the cake, you can just light the cake* _itself?_
Joseph DeCesaro true, I think it will work kinda the same tho. The air around the vacuum steak won’t be hot, so will only be cooking on the underside. So I think they still identified the difference
@@vibrationrising I get that with no air that there is no heated layer of air but that is a very thin layer. The steak would cook on the other side before you flipped it much like it would in an oven. So I'm thinking it's a small factor in comparison to heat soak.
Justin Koschak Well yeah that’s also a proper sharpening media which made to do so. You won’t scratch your glass and ruin your knife(ves) if you are willing to invest in sharpening stone.
U do notice the flame thrower they use uses some kind of alcohol in it to burn It will probably mess up the stake and Gordon ramsay would be like YOU FUC*ING DONKEY
Can you melt steak in a foundry? Can you cook steak with a jet engine? (car engine has been done to death) steak vs. flamethrower Can you cook steak with a laser? Can you make a meat raft and float down a river? one for Codie"s Lab collaboration: turn steak into charcoal annnnnd taste test
I'd love to see a freshly made smoothie in a vacuum chamber. I always make myself smoothies and they have many bubbles in them and because they are a very thick liquid, the bubbles don't escape which makes drinking the smoothie less effective and kinda annoying. I'd love to see if that would change my problem.
Suggestion: use the vacuum over the course of a couple hours at medium heat. Vacuums don't translate well to this cooking method, but a vacuum chamber sous vide with a reverse sear would definitely do the trick.
Can you put a whole lot of corn starch and baby powder in a huge bag. Suspend it in the air and release it over a fire. It would be a big billow of burning powder.
Coat a magnet in felt and use another on the outside of the acrylic, move it around to clean the surface. I have 4 on in my fish tank to clean the scum on each window
@@imuncomfbecuzihavsubsandno4371 even with underwater snails and elgea eaters they're kinda slow, so I use the magnet cleaners to clear spots so I can see how they're doing. They usually go straight for the accumulated algea after anyway.
Ramsey: HEEY YOUU..COME HERE! Rando: Yes Chef!? Ramsey: It's bloody raw, come here and touch it! Rando: Ooof Chef, not sure how- Ramsey: Oh come on, you are the one cooking it! You're *beep* killing me...Oh *beep* off. Rando: Sorry Chef! *Tries to grab plate, but Chef Ramsey shoves it into their chest* Ramsey: Everyone? Listen up...SHUT IT DOWN!
To me that is PERFECT. I grew up preferring my meat that way. Partially due to how my dad would cook. We both loved a dish called 'tiger meat'. Which uses raw hamburger as part.
The steak in the vacuum had considerably less contact time with the actual pan. Initially you put the "control" in the pan, listened to the sizzle, and moved it around. Then you fiddled with magnets to get the steak to fall. So you're closing in on a minute differences just there. With thin streaks like that a minute is a lot of cook time. Then while flipping the vacuum steak it was moving around the pan and being bounced around, so more time off of the heat. You took them off the heat within seconds of each other. The internal temp difference was completely predictable. Y'all make great videos, I'd expect you to pick up on that.
As someone who cooks for a living, none of this little time would have made THAT much of a difference to go from blue rare to medium well. There’s a clear difference having the steak in a vacuum.
@@omnimediagroup5761 with 12 years on a grill professionally, I have to respectfully disagree, a 1/2 to 3/4 inch ribeye is medium rare in minutes. We will have to agree to disagree.
The time would certainly make a difference, but in the time it took the steak to get that color on even just one side, it should have cooked through more, you’re both right to a degree. It cooked less because of the timing, but that doesn’t account for enough of it
James Hall its because there is no air to heat in a radiant sense. Radiant heat cooks what conductive heat doesn’t. Just put you hand close to a hot pan and find out after more than 3 seconds. In a vacuum (space, heat is not transferred) so the steak stays at room temperature. It’s just the conductive heat from the oil to the meat.
@@kxrsuperstar Deep frying means the food is submerged within the oil. There is no need for the heat to radiate through air into the food. If anything, it will be hotter, since the oil isn't losing heat to the air
Given it's a partial vacuum, the heat doesn't transfer as well. This would be a great technique for sous-vide, you get a perfect crisp in a pan without it going too deep seemingly without the time mattering.
If you want to take care of your vacuum pump, you need to make a "moisture trap" which is just another vacuum sealed bottle inbetween your pump and your sample. You can find images of proper vacuum setups pretty easily.
TKOR! You should cut open a hand warmer and see what is in side and do some expiriments on it! (this could include seting it on fire) Also, please explain how they work because I can't figure it out. Thanks!
maybe try preparing the steaks sous-vide so they are the same grade of cooked, and then put the sear on it in a vacuum vs pan-only. Also use similar devices (Pot) for both of them so the results are really comparable. And maybe try to get your Hands on a Supercondutor and do some Experiments with it!
@@orochimascarwash3451 I mean it requires minimal effort to type full words and spell them correctly. Considerably less effort than it takes for other people to make sense of this nearly illegible sentence.
Vaccuum cooking seems super legit; if you didn't rapid decompress the chamber the steak could get a more relaxed tissue grain, so it might be perfect for really tough cuts of meat.
Hey, it would be a cool idea if, you two made homemade sparklers, but at the tip of the sparklers, you had a strike anywhere match, to light it up quickly and kids could easily use them
Could you set up the vacuum to demonstrate explosive decompression? Like have two chambers like the one you have connected with a tube or something, and block the hole in one jar and put the other chamber under a vacuum, then remove whatever was blocking the hole. Thatd be kinda cool. Maybe have like jello or something soft in the normal chamber. Idk. Just thought thatd be pretty cool.
I think the faster evaporation and evacuation of moisture in the vacuum kept that steak cooler. Evaporative cooling is a significant factor in heat transfer.
“Steak in a vacuum! What are you going to do?” Future episode: “we’re here in one of NASA’s GIANT vacuum test chambers and we’re going to do things inside while wearing pressurized suits. “
Yes it is difficult to cook properly in a vacuum, it is why there are other techniques designed for it. Sous Vide is a popular method of vacuum cooking. The meat is vacuum sealed in a bag and then the bag is cooked in water allowing the meat to cook in its own juices. However the water is applying a reasonably even heat around the entire piece.
this was fun and interesting to watch but let me give you a wee small bit of info here... the reason why the vacuum stake didn't cook as fast as the other is one yes it was colder.. as people try to cook eggs in much higher elevations... "thinner air" water will boil at a lower temps in much higher elevations.. this is no different.... also if you are gonna plan on abusing your pump like this then i suggest getting a filter system to trap the gunk, moisture, and any other contaminates from getting to your expensive vacuum pump
*Freeze dry a steak, pulverize it in a grinder/blender, then rehydrate it and see if it would be like hamburger meat. Try to make a cheeseburger with it and maybe some tacos!*
That would probably be more like meat paste, rather than ground meat, but should be interesting
I need to see this😂
they should season it tho
Meat paste yummy lol
Try putting this in the TKOR Discord/Reddit. They look at those a lot.
*can you make a cake with something flammable in it so that, instead of having to light candles* _on_ *the cake, you can just light the cake* _itself?_
gasoline soaked cake!
@@elekrazy433
More likely: Surface sprinkling of alcohol. Concentrated enough to be flammable.
Gasoline is... unhealthy.
@@theuncalledfor well gasoline you cant even eat or if u put gas in the oven to bake what u expect finna happen u house is gonna be ash
It's call Xmas pudding
Rumballs, done
Gordon Ramsay: *sees the steak*
GEEEET OUUUUT!!!!
I met him on a plane. Hes actually really nice
Dr. Donald J. Trump MD, MscPussy unless he sees your cooking
THIS STEAK IS ROOOOOTTEEEEEN!!!
YOU FLIPPING DONKEY
Ninooo
“How rare do you like your steak?”
“Still mooing”
Chris itsmeyay I like mine raw
uhhhh this is still cooked
Just show the cow the pan and it's fine for me.
That's my honestly reply.
So rare nobody can find it
The lack of seasoning is blowing my mind lol
There is salt at 8:35. Bottom right corner.
Montreal steak spice!!!!!
Frying a steak is blowing my mind
🤣🤣🤣
Mad DeXXX then how do you cook it-
The pot is a heavier metal with taller sides and it takes a lot longer to heat soak so you started cooking the vacuum one before it was hot enough.
Joseph DeCesaro true, I think it will work kinda the same tho.
The air around the vacuum steak won’t be hot, so will only be cooking on the underside. So I think they still identified the difference
@@vibrationrising I get that with no air that there is no heated layer of air but that is a very thin layer. The steak would cook on the other side before you flipped it much like it would in an oven. So I'm thinking it's a small factor in comparison to heat soak.
When they say they’ll take any steak suggestion......
next video: can we make steak into cotton candy
ApatheticEuphoria 😭
Christian Occhipinti same lol
Yes. Pork floss
DEWIT DEWIT DEWIT DEWIT
Everybody in this comment section is a Savage.
You should have done this episode with Gordon Ramsey
Fungulus1 but it would
Be funny
I got s commercial for his show before this lol
Fungulus1 he would have done it a second time with them, and got it right. That’s what makes someone successful
its Ramsay.
@@Fungulus1 agreed..
Cooks steak without salt:
"there's not as much flavor"
well.. yes, what did you expect?
Steak flavor lol. Probably tasted less beefy
Next time on king of random, how to sharpen a knife.
This. It's so dull it hurts.
Use glass, fast ressult
Abdul Mulki Purnama What? Why use glass when you can use proper sharpening stone? You’ll get way better result and its not even hard to get
@@WangZord I carry a little diamond stone with me everyday
Justin Koschak Well yeah that’s also a proper sharpening media which made to do so. You won’t scratch your glass and ruin your knife(ves) if you are willing to invest in sharpening stone.
Try to cook meat with a flametower...
That will probably be Call’s fave video
Cooking steak with a butane flamethrower in high pressure!
U do notice the flame thrower they use uses some kind of alcohol in it to burn
It will probably mess up the stake and Gordon ramsay would be like
YOU FUC*ING DONKEY
Guga approves
@@Panzerzwerg sous vide everything 🤘😀. Grüße
Calli: But can we light it on fire?
Nate: But can it cook a steak?
Scientists ask the real questions 😎
You cant start a fire reaction if there isnt any/sufficient oxygen in the air, not mentioning pressure lol
@@smurfskii7884 Smart!
. Yorgan yorgan yorgan
even in a vacuum steaks cant cook they dont have hands!
English?
Noice
@@aidanklebenow8156 Woosh!
Unrelated but how did you get over 80000 subscribers but no videos,
No wonder you name is
visible confusion
r/cursedcomments
TKR: can you cook steak in vacuum?
Gugafoods: hold my wagyu
That's a crossover I could get behind
Let’s do ehht!
Omg that would be on point
Best comment.... ever!
These guys wouldn't know what to do with a guga cooked steak
gordon ramsAy: the steak is so raw that I adopted it as a pet and called it fernando
Its ramSAY
*YEP*
@@gordonramsay5731 Wait a minute...
😂😭😅
LeonaBlackbirds please edit out the “nobody” part
“We will always take the steak suggestions, you guys.”
Well, if you put it that way....can steak support your weight while hanging from the ceiling? 😂
Silentgrace11 how about they turn steak into a rope? 😂
Logboi 14: Oo, brilliant idea!
A tomahawk steak can!
Can you melt steak in a foundry?
Can you cook steak with a jet engine?
(car engine has been done to death)
steak vs. flamethrower
Can you cook steak with a laser?
Can you make a meat raft and float down a river?
one for Codie"s Lab collaboration:
turn steak into charcoal annnnnd taste test
I'd love to see a freshly made smoothie in a vacuum chamber. I always make myself smoothies and they have many bubbles in them and because they are a very thick liquid, the bubbles don't escape which makes drinking the smoothie less effective and kinda annoying. I'd love to see if that would change my problem.
Nate: *Accidentally cut finger with a knife*
Also Nate: *does entire outro waving the same knife around*
Ha
Isn't that the same thumb that has was broken last year?
Nate also cut the steak incorrectly
knife aficionado says yeah so
To be fair that knife isn’t sharp enough to cut anything safely right now. Dull knives cause injuries.
Suggestion: use the vacuum over the course of a couple hours at medium heat. Vacuums don't translate well to this cooking method, but a vacuum chamber sous vide with a reverse sear would definitely do the trick.
He didnt season his steak holy cow that’s impossible
Also looks like grade F meat. That fat looks rancid.
Bac C I think it was a control for the experiment...nothing to do with race.
Season the butter not the steak. Lol but for real they are just trying to do it for science and without any variables
THIS is why I season my VACUUM, not my steak!
They have salt. Look at 8:35 at the bottom right corner.
Can you put a whole lot of corn starch and baby powder in a huge bag. Suspend it in the air and release it over a fire. It would be a big billow of burning powder.
Coat a magnet in felt and use another on the outside of the acrylic, move it around to clean the surface. I have 4 on in my fish tank to clean the scum on each window
Felt has to be on both magnets inside and out. Or it will scratch the glass/acrylic. And the felt needs to be replaced when it gets gross
Oscar Hillier or you can just get fish, bacteria and other aquatic life to do the job for you
@@imuncomfbecuzihavsubsandno4371 even with underwater snails and elgea eaters they're kinda slow, so I use the magnet cleaners to clear spots so I can see how they're doing. They usually go straight for the accumulated algea after anyway.
No
“We’ll always take steak suggestions.”
Well if you put it that way, can you cook steak in a foundry?
no
@@aiden123454321Craft yes
@@aiden123454321Craft yes
i think they have done that in the past if you look through there vids
Aiden McDonough yes
"I'm not very experienced cooking steak..."
We noticed.
Ugh, steak nerds are the absolute worst.
@@existenceisrelative so are people who can't cook
7:09 -- I hear Gordon Ramsey in my head: "It's stone cold!!"
Ramsey: HEEY YOUU..COME HERE!
Rando: Yes Chef!?
Ramsey: It's bloody raw, come here and touch it!
Rando: Ooof Chef, not sure how-
Ramsey: Oh come on, you are the one cooking it! You're *beep* killing me...Oh *beep* off.
Rando: Sorry Chef!
*Tries to grab plate, but Chef Ramsey shoves it into their chest*
Ramsey: Everyone? Listen up...SHUT IT DOWN!
Gordon Ramsey: ITS RAW!
Calico • that is raw. To Europeans that’s raw
To me that is PERFECT. I grew up preferring my meat that way. Partially due to how my dad would cook. We both loved a dish called 'tiger meat'. Which uses raw hamburger as part.
Suzette Kath lol can’t say I agree but I’m glad you like it :)
Overcooked to me lol
@@UIAL570 In France that is blue rare (well blue in fact ^^), my preferred doneness of a steack :D
Organise a colab with GUGA I’m sure he’d be into it.
Dylan Zrim best idea ever
Guga: "So let's do it!"
Dylan Zrim not if they cookin the steak like this... hed slap them both
Technically everything in Sous Vide Everything is already in a vacuum...
Guga is best boi
The steak in the vacuum had considerably less contact time with the actual pan. Initially you put the "control" in the pan, listened to the sizzle, and moved it around. Then you fiddled with magnets to get the steak to fall. So you're closing in on a minute differences just there. With thin streaks like that a minute is a lot of cook time. Then while flipping the vacuum steak it was moving around the pan and being bounced around, so more time off of the heat. You took them off the heat within seconds of each other. The internal temp difference was completely predictable. Y'all make great videos, I'd expect you to pick up on that.
As someone who cooks for a living, none of this little time would have made THAT much of a difference to go from blue rare to medium well. There’s a clear difference having the steak in a vacuum.
@@omnimediagroup5761 with 12 years on a grill professionally, I have to respectfully disagree, a 1/2 to 3/4 inch ribeye is medium rare in minutes. We will have to agree to disagree.
@@GaryOfPallet only one way to know, do the experiment again with more controlled timing.
The time would certainly make a difference, but in the time it took the steak to get that color on even just one side, it should have cooked through more, you’re both right to a degree. It cooked less because of the timing, but that doesn’t account for enough of it
I love that this can start a civil conversation and debate. That doesn't happen much these days.
3:42 The moment you realize that the pan is T Series brand
0:27
Let's check that statement: Can you cook steak with explosions?
It's more egregious that you didn't season them than that they're overcooked.
Happy Thoughts baking is a science, cooking is an art. These are clearly scientist haha.
To be fair, a steak cooked with skill doesn't need much seasoning.
Fr at least some salt and pepper
_Lycostehwulf_ um no you need to season pretty much everything 😂
White people 😂
The vacuum steak wasn't heated while you tried flipping it, this is probably a big factor contributing to the raw-ness
Deep frying foods in a vacuum. I don’t think it would be hot enough to get the same results as regular fried foods but it doesn’t hurt to try.
Why wouldn't it be hot enough? Putting it in a vacuum shouldn't affect the temperature.
Just cook it longer.
James Hall its because there is no air to heat in a radiant sense. Radiant heat cooks what conductive heat doesn’t. Just put you hand close to a hot pan and find out after more than 3 seconds. In a vacuum (space, heat is not transferred) so the steak stays at room temperature. It’s just the conductive heat from the oil to the meat.
@@kxrsuperstar Deep frying means the food is submerged within the oil. There is no need for the heat to radiate through air into the food. If anything, it will be hotter, since the oil isn't losing heat to the air
You guys should use a fan strong enough to keep the steak in the air then while in the air try see if it will cook with a flamethrower
Given it's a partial vacuum, the heat doesn't transfer as well. This would be a great technique for sous-vide, you get a perfect crisp in a pan without it going too deep seemingly without the time mattering.
When Nate learns how to barbecue a steak we can expect an increase in steak-related videos.
When Nate keeps using the very knife that cut his thumb🤷♂️😅
I'd imagine it being the opposite of pressure cooking lol
This comment is so underrated lol
Heat doesn't transfer very well in a vacuum unless it's infrared radiation.
Nobody:
Gordon ramsay: iTs nOt sEaSoNeD
Put a jaw breaker in liquid nitrogen and see it it breaks easier
I never thought I needed to know this....
*I THOUGHT WRONG*
Same
Well it beats my truck hood in the summer.
me to
A question I never thought had to be answered.
The vacuum pot is larger, probably needed more heat up time
Air: *Re-enters
Steak: “oof” 😷😷
The second time Nate cut into the vacuum stake and showed it to the camera I literally drooled on my shirt.
Can you put firecrackers into liquid nitrogen and then try to light them?
sry for my bad english
There's nothing wrong with your English.
Your English is fine.
I think they have already done that
@@skywing959 Well, Firecrackers is plural, and "it" is singular, he should probably either say Firecrackers and Them or A Firecracker and It.
Agent24 English isn’t easy, they’re doing fine
I love mine still almost mooing. 😁
Jean-Luc Hewitt unless it’s wagyu, miss me with that rawness
Didn't realise you were heating it. Thought it was just gonna get vacuumed and it'll cook with the pressure hahaha! Face palm.
Thought the same 😅
The oil isn't bubbling because the temperature is higher, its boiling point is lowered as the pressure is lowered.
You should do a reverse sear. You cook the steak on a low temp (250-275 F) in the vacuum chamber, the sear the steak using molten salt.
Hey great vid guys also can you try using different methods of soundproofing to see which one works the best
cooking pancakes in vacum that could be interesting
The cuts were uneven, the reason they cooked differently is most likely because the vacuum steak was thicker in some spots and thinner in others.
And its basically the opposite of a pressure cooker that cooks stuff 2-3X faster, so makes sense that it would cook 2-3X slower
Not to mention the amount of time the vacuum steak spent off the stovetop , while they attempted the flip
Next video idea...microwaving highlighter markers? Saw some pretty interesting images on insta
If you want to take care of your vacuum pump, you need to make a "moisture trap" which is just another vacuum sealed bottle inbetween your pump and your sample. You can find images of proper vacuum setups pretty easily.
Experimenting with:
Steak
Gummies
Candy
Cotton candy
*AT YOUR OWN RISK*
Independent variable: The way you cook the steak
Dependent variable: If it cooks in a vaccum or not
Controlled variable: The vaccum
Sous vide: exist
TKoR: how does steak cook in a vacuum
TKOR! You should cut open a hand warmer and see what is in side and do some expiriments on it! (this could include seting it on fire) Also, please explain how they work because I can't figure it out.
Thanks!
maybe try preparing the steaks sous-vide so they are the same grade of cooked, and then put the sear on it in a vacuum vs pan-only. Also use similar devices (Pot) for both of them so the results are really comparable. And maybe try to get your Hands on a Supercondutor and do some Experiments with it!
“Well do any suggestions with steak”
Me: Can you freeze dry steak or turn it into Cotten candy?
Gordon Ramsay: ITS NOT SEASONED
"We will always take the steak suggestions"
cotton candy steak?
Guess they could say... They like to raise the steaks? Eh, anyone? No, okay I'll see myself out.
You are in rare humor. TH-cam comments are surely your medium. Well done!
Ah yes the cremattarian diet.
Next level Sous-Vide.
Do a video on which way to check how well your steak is try to find the best one
Nate and Calli: ...blue rare...
Me, hearing it wrong: bLuE wHaLe
Have they ever tried cooking steak with a flamethrower 😎
Yes.
Is that the char mark on ceiling? 😂😂😂
@@teenyfroog6851 seriously? Did it work?
@@OriginalMomo no that was burning frozen gasoline
Rip Thompson 😭😭 , made my whole childhood fun
sad I was the only one who liked
It's just wax guys, that's what's inside a lava lamp.
Put the vacuum line in an ice bath to cool vapors before reaching the vacuum pump?
Love the creative intros recently
What we knew they were: scientists
What they secretly are: vacuum chefs
“If u like you’re steak barely dead” 💀💀
Mmmmmm. Zombie steak. 😂 🧟♂️
*your
you're = you are
your = possessive pronoun
We got an English teacher in the comments y'all 😬
@@orochimascarwash3451 teaching English is what i love.
@@orochimascarwash3451 I mean it requires minimal effort to type full words and spell them correctly. Considerably less effort than it takes for other people to make sense of this nearly illegible sentence.
Cook steak using the giant magnifying glass
Cook steak using thermite
Cook steak using 1000°C knife
They already did thermite and possibly the magnifying glass.
Yeah they have done all of them, I think that’s when they’re saying
What about rocket fuel
Keegan McCray there are much better ideas rocket fuel doesn’t get as hot as you think too (potassium nitrate & sugar)
@@hdunn8589 Do you think I care?
No I might do it myself then
Your thumb is finally free from the splint. Bet that feels better. And this was an interesting way to cook a steak.
Vaccuum cooking seems super legit; if you didn't rapid decompress the chamber the steak could get a more relaxed tissue grain, so it might be perfect for really tough cuts of meat.
My prediction: the steak becomes beef jerky...
Reality: some difference, not too much...
Great video anyway!
freeze-dry the steak and then vacuum cook the steak
Hey I have a question, what happened if you put Vaseline in a vacuum chamber?
Hey, it would be a cool idea if, you two made homemade sparklers, but at the tip of the sparklers, you had a strike anywhere match, to light it up quickly and kids could easily use them
Lots of food related videos these days. The King of Random Cooking
Should have named it “Can you cook in outer space”
Nobody:
KingOfRandom: maximum volume
hey how kinofrandom alive, i thought he did?
Swagaito Gai Yes, kinofrandom is did.
This is like the opposite of a pressure cooker
Marketing would name it : The Implosive Cooker
Thank you
Can you try cooking steak with only friction?
Could you set up the vacuum to demonstrate explosive decompression? Like have two chambers like the one you have connected with a tube or something, and block the hole in one jar and put the other chamber under a vacuum, then remove whatever was blocking the hole. Thatd be kinda cool. Maybe have like jello or something soft in the normal chamber. Idk. Just thought thatd be pretty cool.
I too like you are earlier than the average TH-cam user
u wat
English please
It just matters on where they life
wat
King of Random: where the only thing random about this channeo is what intro we use.
What’s ‘we’ suppose to mean
Galaxy Hello there
he's keeping his nails clean now lol
Glad to see your thumb is getting better
I think the faster evaporation and evacuation of moisture in the vacuum kept that steak cooler. Evaporative cooling is a significant factor in heat transfer.
“Steak in a vacuum! What are you going to do?” Future episode: “we’re here in one of NASA’s GIANT vacuum test chambers and we’re going to do things inside while wearing pressurized suits. “
"can you cook humans in a vacuum?"
We cook Australia in a vacuum chamber
Who is still fan in new year
Raise your hand ✋
✋
Yee yee Olson
I don’t have hands...
Typing this with my nose
🤚
🤚🏽🤚🏽🤚🏽🤚🏽🤚🏽🤚🏽🤚🏽🤚🏽🤚🏽🐒🤚🏽🤚🏽
Fact: you didn't search for this video.
Uhhhh.....i searched it
@@33rdswifty82 nice
I did kinda search for it after seeing it in my recommend a few days ago tbh
i ruined the 100 likes
@@clobre_ you monster!! Also thx for telling I forgot about this comment
Yes it is difficult to cook properly in a vacuum, it is why there are other techniques designed for it. Sous Vide is a popular method of vacuum cooking. The meat is vacuum sealed in a bag and then the bag is cooked in water allowing the meat to cook in its own juices. However the water is applying a reasonably even heat around the entire piece.
this was fun and interesting to watch but let me give you a wee small bit of info here... the reason why the vacuum stake didn't cook as fast as the other is one yes it was colder.. as people try to cook eggs in much higher elevations... "thinner air" water will boil at a lower temps in much higher elevations.. this is no different.... also if you are gonna plan on abusing your pump like this then i suggest getting a filter system to trap the gunk, moisture, and any other contaminates from getting to your expensive vacuum pump
Freeze dry peanut butter of different brands and types
Про мама
Idea: try conditioner and shampoo in a vacuum chamber, dry ice, freeze dryer and liquid nitrogen. Please try this
Nobody:
Calli: *im shaking*
@Galaxy tHe PrOfIlE iS mAkInG iT fUnNiEr uwu ovo
@@microwave_mmmmmm mHhM
Next video: can we make ice cream with a helicopter?
At last! Using the kitchen for the right purpose!!