Eureka ! Rounder and Juicier Meatballs Using Science...
ฝัง
- เผยแพร่เมื่อ 21 ก.พ. 2020
- I found a method to make perfectly round meatballs using my Meatball gun 2.0 and Archimedes' principle. There's a surprise at the end. SquareSpace, get 10% off your 1st order using www.squarespace.com/frenchguy
This episode is part of the Perfect Meatball Series. Other episodes :
- Ep1 : Can I make the Perfect Meatball ? • Can I Make The Perfect...
- Ep2 : The juiciest Italian Meatballs I have ever made ! • The Juiciest Italian M...
- Ep3 : The Secret I Did Not Expect About Swedish Meatballs... • Swedish Meatballs : Th...
- Ep4 : My Initiation to True Turkish Meatballs... • My Initiation into Tru...
- Ep5 : Can I Create a Perfectly Round Meatball ? • Can I Create a Perfect...
- Ep6 : Eureka ! I used Archimedes' Principle on Meatballs... • Eureka ! Rounder and J...
I updated my meatball gun using my 3d printer, and made it more accurate. I can now shape rounder meatballs. I also found that deep frying meatball helps a lot not only with the roundess but also with the juiciness.
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Salut,
Alex - แนวปฏิบัติและการใช้ชีวิต
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Archimeatballs principle
Not funny
Captain Parasite Come on buddy, not even a little bit?
@@johanalen ok, maybe a little 👌🏿
T-SHIRT !
@@FrenchGuyCooking Archimeatballs principle poster?
"Astronauts don't train in water, they train in... parabolic flight! Which is why I'm making meatballs on a reduced-gravity plane!"
Next level right there...
that's one expensive meatball.... next up how big must be a meatball be to survive re-entry while cooked at the center
They do train in water as well
“parabolic”
Don’t you mean
f(x)=ax^2+bx+c
Or
f(x)=a(x-h)+k
They do actually do a lot of training in water.
This is the wildest you've gone yet, my man 😂 Came for the meatball, stayed for the madness
Agreed. But he does it in such a lovely way, you cant be mad at him.
EXACTLY
@@DemTacs ...you absolutely can't....
Alex, I feel like you've overlooked a potentially better method that doesn't involve an oven: a takoyaki pan!
An angle that made the meatball roll right to the that pan, instead of free fall would certainly be a good test.
Yes, this, my thoughts exactly! Takoyaki pan ftw.
I thought exactly the same
Yes, but how big is it?
@@camarques i was thinking the same thing. in the Chinese video he didn't drop it in the oil but rolled it in. those pans aren't even hard to get.
"I still don't know how to retain that shape, but, I got a gun now." America Vibes
Well we are a nation full of out of shape people, and also full of guns!
@White Working Class PrideDepends on if you are talking about Kel-Tecs or Glocks. There is almost always something wrong with people who go by "White Working Class Pride.”
fordhouse8b Round is a shape
@@dinnerboons1504 I love everything about this comeback. Not the first time I've seen it but it never fails to make me laugh.
Dropping the meatball in liquid nitrogen might work. Meatball will be suspended in nitrogen in its liquid form and will freeze instantly.
You could try to sous vide it using the water displacement method instead of vacuum sealing. I do that for delicate items.
Let's get that up so Alex sees it.
This was my first thought. Upvote!
was looking for this comment ... could of just used a ziplock bag
Eric Winokur exactamundo
This is what I was going to say. The old ziplock bag trick for those without money to spend on vacuum sealers.
”Unless we are astronauts operating in the international spacestation...”
Unless?...
"So I called up my good friend Elon Musk for a quick trip to the ISS!"
Nate9273 Hey Elon, I need to borrow the falcon for a moment, I wanna cook meatballs in space.
@Nospam Spamisham Yeah…. But what if you could cook meatballs there?!
Nospam Spamisham There is no reason why we couldn’t build large rotating habitats (like O’Neil Cylinders). Granted colonising other planets would be very difficult, long and expensive endeavour which I do not believe will be worth the investment, however rotating space habitats are brilliant and there is no reason that we could not live in them permanently.
@Nospam Spamisham people play millions for just some rocks so I imagine than a whole planet of just some rocks would barter quite a hefty price check
4:57 I'm surprised you didn't copy the wok frying method as he rolls the meatball into the hot oil thus avoiding the splash plus surely it helps keep the shape.
i'm here for that chef wang gang cameo
You should have just used a Tako-Yaki pan and some chopsticks. Perfectly round meatballs.
psyjax2 this is the way
When making takoyaki there are actually specific picks used to make them in order to easily turn them without much contact; would be much better than chopsticks. That being said, another important part of how takoyaki can become so round is the fluidity of the batter, which when you turn it, flows down to the cooking surface to create the shell. Meatballs don't really have that kind of fluidity and would probably be somewhat difficult to cook nicely.
@@Vulcapyro the answer is simple. Meat ball batter. Where instead of minced meat he creates a batter which simulates the taste of the meatball.
@@SaintStarcraft Sometimes we get so caught up in if we CAN do a thing, we forget to consider if we SHOULD.
this is too easy. he wants to do it the hardest way possible just to create more content.
Alex and Wang Gang is the crossover that I never thought I'd see
this needs to happen sometime!
The words “beauty of a sphere” have never been so joyfully and juicily uttered.
Chef Wang (in the video): deep fry meatball for 4 minutes
Alex(doesn't know Chinese and didn't check cc either): probably 10-30 seconds...
Never thought I'd see chef Wang Gang on this channel.
大家好
大家好我是Alex，本期視頻我給大家分享一道家常菜。純圓的肉丸
嘖嘖嘖，完全沒想到會看到王剛
Alex, this journey was great! If you're ever in Norway, let us know an we'll invite you for a nice round of kjøttkaker!
I'd love that !
@nerdforge, Kjøttboller...
WOW I would die of happiness and surprise if there was a Nerdforge x Alex collab
@@whoppitydoppity chudkagår
Alex: I've made a perfectly round meatball.
Flatearthers: It's Flat!
Given a large enough meatball the curvature of the surface would become imperceptable from surface level observations with human eyes.
@@DahVoozel it follows those that think the earth is flat have a very very small mind.
TF with them... Lol
i love when alex does something hes OBSESSED with it, its so amazing and inspirering
Sous vide was still an option, you could have done water displacement instead of vacuum seal.
Dude, everytime I watch your videos I remember how much I admire your job.
Here in Brazil we have to do an exam to be admissed in a public university. I am trying so hard to study in the University of São Paulo (USP) for4 years. This year I'm trying de 5th time and you and your videos always make me feel happy, proud and hopefull that one day I'll get wherever I want to go. Thanks a lot, Alex
The entire journey for this meatball quest has been nothing short of amazing. Alex, you are one of the only good remaining content creators here on TH-cam. Your process is scientific and creative, your character is infectious and your content is high quality. Please, keep doing what you're doing.
Next: building a rocket to hijack international space station and create meatballs in space.
They do have a zero-G oven now!
Never before has watching a man bite into a meatball filled me such joy hahaha!
I love your crazy experiments man, always brighten up my day
The content is on point, Alex. Loving this series.
In a few decades I could see you being the successor to science-minded chefs like Alton Brown. Start where tradition left off and use that creativity and genius of yours to make something great like these meatballs!
A few decades? Right now dude haha, he reminds me of Alton Brown in a way.
What about putting a wok/bowl on a hot plate and put everything on top of a shaking table, so that the balls are continuously rolling around while being cooked? I bet that would make them perfectly spherical!
@Mycel a ball mill?
Mycel like a rock tumbler?
it would stick wouldn't it?
You only need a smoking hot wok, then add cold oil and heat up to prevent sticking. Slide meatball from side like that Chinese chef did, then frantically tumble and turn the wok on a jet engine exhaust with afterburn on. 😏
timvandegoor1 will it burn tho?
Losing and regaining ones sanity has never been more hilarious. You make my day, thanks for putting a much needed smile on my face on the first year anniversary of the loss of something so special to me.
This channel inspires me to study more than any other
I mean, the whole episode i was thinking why dont you just try making a slope at the exit of meatball gun instead of dropping it from 50cm height.
the problem is that it is still too soft so it would flatten by its own weight. That's why you need to flash fry it
@@MikaelMurstam it flattens because it plops agressively . If he used a gentle slope to "deposit " the ball it wouldn't deform so much
I was so excited that you were going to make a heated Archimedes screw. Basically it would cook the meatball while constantly rolling it, keeping it a sphere.
Sounds like a This Old Tony collab to me!
@@busterfixxitt i second this
@@flying_horse that's exactly what I meant
He should of used a bowl of liquid nitrogen so when the meatball drops into it would immediately firms up and stay a round shape
and then it cracks
At one point I thought that was where he was going.
He mentioned how freezing it would create a problem because the cell walls would break and cause juices to spill out
@@JonathanKayne yeah but that was normal home freezing. I'm guessing the liquid nitrogen might be different because it's instant freezing?
@@AndyGait In my campus lab they freeze cells with liquid nitrogen and my teacher urges the importance of glycerol or DMSO as a protective agent to prevent the freezing from killing the cells so I'm guessing flash freezing fails as well. Unless you wanna eat a meatball soaked in glycerol then go ahead.
So nice to see people be so happy about... just a meatball! Its not world wide peace or something... just a meatball but still it makes me happy as well to see Alex be happy about it! Cooking brings the world together! :)
Good job Alex, really love the energy and passion you put in cooking, its inspired me to also think about the way I cook and find ways to improve it. God bless :)
居然在Alex的頻道看到王剛
宽油~~
宽油
宽油
宽油
Mais l'important n’est pas la chute, c’est l’atterrissage
Jé c'est une canine
Isnt that from la haine?
Studying Wildflower it is
Alex' videos are the perfect illustration of "male cooking": a man who wants to show off his cooking skills occupies the kitchen for a bigger part of the day, wastes half of the ingredients, uses all utensils from the drawers (including hammer drill and 3d printer), pulls off a drama of the Sophoclean proportions, and after at least two Hitchcockian turns of the events, proudly produces... a perfectly regular lunch. How not to love it? :)
This is fantastic! Organising a meatball tasting night, where we make a swedish meatball for my swedish friend, kufta turkish style for my turkish, kufta Bulgarian for me, italian for italian and finally serbian cevapi for contrast. We will call it the Beer and Meatabalgedon night!
AYYYY MY GUY ALSO WATCHES CHEF WANG'S COOKING VIDS!!
Fucking i heard chef wang's voice and thought it cant be, then his famous station appears! Feels great to have our boy represent for his cooking :)
He's great
@@silkhenge OMG saammee
Wow! What luck! Posted 41 seconds ago and only three views my earliest record ever! Love your videos. Love your obsession with precision and process - so French, so formidable! Keep up the good work you inspire us all!
Delightful!! Always love your shows, such passion!
I LOVE how crazy these videos are, but still so on point! XD
if this guy opened a restaurant, he'll make the menu 100 dollars each for the "anti gravity archimedes formed meatballs"
This guy doesn't have a family to feed. So he has time to waste by taking something very simple and complicate it beyond any need.
@@csenuber **cough** **cough** Alex famil **cough**
I just start watching this video when I sneezed he said salut which sounded like bless you in Spanish
but it’s not Spanish.
@@mindset5794 nobody asked you, Captain obvious
Comes from same language. Latin. So there's that.
@@blitsriderfield4099 I want to be that guy!
so yeh, The word in spanish is "Salud!" wich translates to "Bless you!" but it's literal translation come from "Health" meanwhile "Salute" translate to spanish as "Saludo(s)" wich both translates to english as "greetings!" so yet the word resembles a bit are not related.
now... what truly matters, Can you or me make such perfectly rounded and juicy meatballs like Alex did?
from what I remember from French class, salut isn't necessarily just hello and good-bye, its also a wish of salvation or "bless you". it is entirely possible that I'm remembering that wrong, but I definitely remember something along the lines of Salut not just meaning hello and good-bye.
Alex, you could also try par-fry, flash freeze in liquid nitrogen, then place the meatball is an 3D printed outer shell with numerous holes into a sous vide bag to allow some fat to escape while keeping structural integrity still.
Dukes
This is what can be called a real food obsession......... its great to see someone like that in the food cooking community, the originality in the videos is superb
Filled Pasta next please!
Ravioli ravioli give me the formuoli!
“Unless you’re willing to die for a meatball”
I dunno, I could get behind this movement.
Yeah, most could, then you understand the harm of oxidise fats...
oxidised*
Jah F Don’t threaten me with a good time
wow this is problably the most quality camera footage i've ever seen. Just to notice the details of Alex dark circles in the beggining of the video(0:16) its amazing!
The amount of science and technology you put into food amuses me... love your videos
Try using a takoyaki cooking technique! Takoyaki almost always come out perfectly spherical.
If I remember you have spin the takoyaki while you are cooking it to get the perfect rounded shape and for it to cook evenly, due the consistence and structure of grounded meat I think it would fall appart while doing it, but would be nice to see alex try :DD
@@niteliniN If the pan it's hot enough, oil creates immediately a crust, so, I think this could work.
"How do we counteract gravity?"
Me: *loads shotgun & starts up time machine* your inevitable end has come Newton's apple...
Man i love your passion for cooking, really inspiring !!
Hey! I have to say that I love how you make it visible when and how long the endorsement in your videos is! Hi quality video and respect for me! You are awesome! ❤️
"Alex, save me!" - de-juiced meatball
Actually, I think, that is part of the conundrum. Gradually working the meat through agitation might afford you with the shape and nutrition.
This guys here is the best at what he does my favourite channel in ytube
The truth. :)
So good I can’t wait to see more in this series
This is exactly what I suggested you in the last video in comments lol... Nice !!! You finally did it.. :)
as a patreon im very happy to see where my money is going 😊
ill be part of the creation of the best meatball the world had ever seen
thank you so much alex for your amyzing videos 💙
tbh a meatball is exactly the kind of thing I would probably be willing to die for
Remarkable! I love the lengths you went to get your Eureka!
Awesome!!! Congrats for achieving that roundness!!!
28 seconds and im not first?! amazing. I love this channel.
Somebody get this guy an Æbleskiver pan...
Get me one too
You are the future of French Cooking, no arrogance just love and respect for everyone
seeing one of my favourite cooking youtuber watching one of my favourite cooking channel, strange and surprise 😂
大家好我是王刚，肉丸团不圆的同学可以交给摊主处理
u could just buy a traditional chinese wok,
note : i noticed western's wok MOST come with a flat base.
where's chinese traditional wok is a curve base.
in order to make it not flat, you throw the meatball like throwing a bowling ball, side ways from the sides :/
I think he has one, he mad a series where he seasons a wok, I might be wrong and it could be western but if I remember correctly its curved at the bottom
Not a must, I have made round meatballs using hot, but not boiling water to cook in, in a flat but high pot. depth is more important.
Most entertaining... the result was worth the journey! 😁
Great clip. I enjoy your creative solutions to ... well ... almost insane problems. lol
Just start with extremely hot oil and then lower the temperature until the inside is cooked
drop the ball in liquid nitrogen, quick freeze and then fry the meatball directly. BOOOM Done ☑️🤙🏻
BOOOM indeed. 🤣🤣🤣
he already explained why freezing isn't a good idea- the water inside the cells expand and break the cells walls, which makes everything a mushy mess.
Putting something that cold into something that hot would likely be extremely dangerous
That is a beautiful meatball, so round and juicy I can almost taste it! Thank you for sharing your passion!
Ive been waiting for this video. Well done u have created a master meatball of perfection. Could u please put it altogether now into a dish.
3:11 Isn't this the sign for breastfeeding in toddler sign language? Anyway...great balls, Alex!
In that case I'm a toddler any time my wife's around :D
no don't feed your toddlers perfect meatballs please. you will set yourselves up for a life of absolute hell. don't spoil your kids.
Adam Ragusea is probably screaming *NO!* every 15 seconds while watching this video.
Alex's analysis was so crazy it's hilarious
Ur the man! Love your content, it’s awesome!!
Yeah ... You just "invented" Italian polpette. This is exactly the process that we use in Italy ... maybe we don't make them that round.
Is polpette a common word for Italian meatballs? I'm serving an Italian meatball at a wedding and can't decide whether calling them a polpette is pretentious or not
@@thisisDeus polpette is just italian for meatballs. If you feel like it just go for it and call them polpette.
"This video is browte to you by..."
This is the only channel i've ever seen that can make me salivate on a full stomach.
You can sous vide without a vacuum sealer. Put in a plastic bag, and dunk into the water with the open end of the bag above the water. The air will get pushed out, you can clamp the open back over the edge of your cooking vessel, and clothespin in for the cook. I never use a vacuum sealer anymore to sous vide using this trick. It's so much quicker.
Nicely done Alex! 😃👍🏻👊🏻
Good job Alex!! Damn, that meatball looks great!!
That's the roundest meatball I have ever seen. Great work!
6:11 I was cheering for it before you brought it out. I feel like a real fan, I can see it coming when you're gonna use that magic machine.
If you want weightless you can also do it while a plane gets in the air. Sounds like something to try ;)
Te acabo de encontrar y me encantó tu trabajo
I was watching this series hoping to see the start of the French meatball. So far I'm not disappointed.
You are super funny. I love your videos. Thankyou. ;)
😀 love this meatball project!
you are a legend! love the clowning arround yet its soooo serious!
Now that you have a method of frying perfectly round balls of a soft mixture, what else can you apply it to? Croquettes? Mac and chee? Loaded mashed potatoes?
I loooove how you think + your Cooking food Awesome 😍😍😍
Hi Alex, Love the solution you came up with! I would have gone the completely other direction and would have tried using liquid nitrogen. Not to freeze it all the way through, but a few seconds should be enough to set the outside for you to then go onto cook........ though I think your solution is better for several reasons.
Unless you wanted to freeze it completely raw... who knows??
LOVE the videos! Keep up the good work!
Alex, could you use the red silicon shapes to hold the meatball in the sous vide (just in a plastic bag, not vacuum seal, maybe some weights in the bag to hold it down) .. so, cook in the sous vide, and then flash fry the resulting meatball.. so you get the perfect cooking from the water bath and then the fryer for that Golden Brown Delicious exterior.
No matter, I love watching your cooking adventures, always a pleasure.
I hope the last perfect meatball episode will be published on the 9th of March for the International Meatball day !!! I'm so invested in this series it's ridiculous!
bravo! my wife and i are rediscovering pasta and meatballs thanks to you!
This speaks to my cooking loving physicist's heart
omg never expected to see Wang gang in Alex's video hahahah what a surprise!!
In Thailand we have meatballs as well, we put them in water but it must be at a light simmer and not a boil otherwise the meatballs will lose shape, just wanted to share! Great video!
Ha! Love these experimental videos Alex, I’m definitly going to try these meatballs! /The Swedish Alex