It's not great for popcorn ,but if you can puff wheat you have cereal without having to grind wheat or rice. It's the "gun" that puffed rice is shot from.
Just fascinating. The unique items you find are so more applicable with the preparedness community than what the current tired worn out fear mongering "influencers" are putting out. Thank you.
And after months this youtube channel I made outside of gunsamerica still has less than 1,000 subscribers. If you don't push fear nobody cares. But I'm glad those of you who understand are taking action. I have no idea what comes next, but it probably isn't good.
@@BiblicalAmps got a good deal on one of these small ones recently . Been wondering what it can do I wonder if the colorful and easily grown Indian corn would puff and be nice and snack ish
Do you add any water, oil or seasoning (e.g., salt) before heating it up? Or do you just heat it all dry? I just bought one of these things and it came with no instructions. Thank you for showing us how to use it. Mine was sold as a 230 ml version. Yours looks about the same size in your hand. If you haven't already, yes, please show the big one. I'll go check your channel - you may have already made a video about it. Thanks!
@@Onions621 Thanks! Do you add any water, oil or seasoning before heating it all up? Or do you pop it dry? Also, what is the optimum pressure? I see you go past the redline, but the corn looks a tad extra toasty? Thanks!!
I just got one. After a couple tries, I found that a little spray of water from a plant mister, sprayed into the machine before loading it, produced great puffed rice. If the grain is too dry ,it doesn’t want to puff, if you over heat it and the grains start to burn , they won’t puff. Par boiled rice, with a spray of water in the machine, produced perfect puffed rice. Brown rice puffed more dramatically with the addition of a spray of water in the device prior to loading. It made really good breakfast cereal from rice. I’m still trying to figure out how to get Wheat to work. Mine is very dry. I just par boiled some and I’m in the process of drying it. When re dried, I will try puffing it. If successful, I’ll report back. My 260 ml device works best when the pressure gauge reads 8
Got the same brand (Baobaigu) as your 'cannon'.... but mine has the pressure relief valve and a slow release valve as well. Made from 304 S/Steel. Very good quality. Actually they are very solid and well made, equally as well made as anything you would get that was made in the USA or Europe. I would say that I would only recommend it for people over the age of 18, who have previously used a normal pressure cooker/canner, and who totally know the principles.... this is the same sort of thing, but at using much higher pressures. Oh, also, use leather gloves... like welders gloves. I feel more secure in not getting burnt that way.
You mentioned popcorn being too dry to puff. Curious about sprouting grains before puffing. Is there a too wet? Doing some R&D for the farm I work on and stumbled upon this gem of a tool. Thanks for sharing.
Love the concept, enjoyed the video, and would LOVE to see the bigger one in action! Also would very much appreciate a link to order that one from China; would be a great addition to my kitchen preps and an excellent healthy breakfast cereal alternative!
in New Zealand we use methylated spirits.. it is dyed a light blue so that people know not to drink it. It is methanol or wood alcohol. (but I don't know what strength). Alcoholics used to drink it, that's why they colored it. It has a virtually invisible flame (be careful) and is ultra clean burning. It won't leave soot on the gadget, and it won't give off dangerous fumes, so it is a great fuel.
Kind of dumb question, but... when you say it makes puffed corn, not popcorn, do you mean something like the Cheetos brand Puffcorn? It sort of looks like that's what you made, but I'd like to know how similar or dissimilar it is to the store-bought brand.
That is fascinating, puffed grain's definitely one of those things folks take for granted these days, I didn't realize that it requires those kind of operating pressures to achieve that. On a side note, I did find the coal stove very interesting and is definitely a practical solution. Unfortunately in Washington state it's challenging to find coal for sale anywhere, or any place that will ship to WA.
I shipped coal from PA to FL. Would not say it is comparatively cost effective. But Washington state is on their hit list so you never know. You guys have to take your state back.
now a days they use a simple electric motor and a screw to compress and mash the grains so fast they explode into steam at the exit nozzle. it is how they make cheeze puff and 99% of "breakfast cereals" these days.
from what I've seen, soaked and then dried, or parboiled rice works better than completely dry rice. I've seen some people boiling wheat up for this, but I wasn't there for the end result.... I think you need some moisture, but not a lot.The whole process relies on the moisture exploding when the lid is suddenly opened. The boiling point at 8 or 9 bar would be around 160 to 170 degrees C.... suddenly the lid opens and boiling point is now 100 C...... so you have instant super-heated steam trying to escape the vessel, and the grains.....the result is semi-exploded grain. Obviously if there is no moisture, no pressure reaction.... and toasted grains.
the gauge is in Bars. 1 Bar = atmospheric pressure... 14 to 15 psi. Most people I've seen use them between 8 and 10 Bar.... that's a lot of pressure if you screw up..140 to 150 psi..... 14 on the gauge would be up in the 200 psi area.
A Chinese restaurant on Long Island NY served "Crackling Rice Soup". Loved it.
Used to buy sweet puffed rice in Taiwan . They use a big canon to puff different kinds of grain
It's not great for popcorn ,but if you can puff wheat you have cereal without having to grind wheat or rice. It's the "gun" that puffed rice is shot from.
Interesting and practical preparing stuff, look forward to that big one's video.
Just fascinating. The unique items you find are so more applicable with the preparedness community than what the current tired worn out fear mongering "influencers" are putting out. Thank you.
And after months this youtube channel I made outside of gunsamerica still has less than 1,000 subscribers. If you don't push fear nobody cares. But I'm glad those of you who understand are taking action. I have no idea what comes next, but it probably isn't good.
@@BiblicalAmps got a good deal on one of these small ones recently . Been wondering what it can do I wonder if the colorful and easily grown Indian corn would puff and be nice and snack ish
Thanks for finding interesting items
This was an awesome video! Thank you for demonstrating!!
Another great, informative video, thanks.
In Japan and Taiwan they use for puffed rice, in Korea use it to make puffed corn.
Do you add any water, oil or seasoning (e.g., salt) before heating it up? Or do you just heat it all dry?
I just bought one of these things and it came with no instructions. Thank you for showing us how to use it. Mine was sold as a 230 ml version. Yours looks about the same size in your hand. If you haven't already, yes, please show the big one. I'll go check your channel - you may have already made a video about it. Thanks!
@@Onions621 Thanks! Do you add any water, oil or seasoning before heating it all up? Or do you pop it dry? Also, what is the optimum pressure? I see you go past the redline, but the corn looks a tad extra toasty? Thanks!!
I just got one. After a couple tries, I found that a little spray of water from a plant mister, sprayed into the machine before loading it, produced great puffed rice. If the grain is
too dry ,it doesn’t want to puff, if you over heat it and the grains start to burn , they won’t puff.
Par boiled rice, with a spray of water in the machine, produced perfect puffed rice. Brown rice puffed more dramatically with the addition of a spray of water in the device prior to loading.
It made really good breakfast cereal from rice.
I’m still trying to figure out how to get Wheat to work. Mine is very dry. I just par boiled some and I’m in the process of drying it. When re dried, I will try puffing it. If successful, I’ll report back.
My 260 ml device works best when the pressure gauge reads 8
Got the same brand (Baobaigu) as your 'cannon'.... but mine has the pressure relief valve and a slow release valve as well. Made from 304 S/Steel. Very good quality.
Actually they are very solid and well made, equally as well made as anything you would get that was made in the USA or Europe.
I would say that I would only recommend it for people over the age of 18, who have previously used a normal pressure cooker/canner, and who totally know the principles.... this is the same sort of thing, but at using much higher pressures.
Oh, also, use leather gloves... like welders gloves. I feel more secure in not getting burnt that way.
Really enjoyed your video! I'm interested in these because i like puffed wheat and rice cereal and they arnt the easiest to find in most stores.
You mentioned popcorn being too dry to puff. Curious about sprouting grains before puffing. Is there a too wet? Doing some R&D for the farm I work on and stumbled upon this gem of a tool. Thanks for sharing.
Love the concept, enjoyed the video, and would LOVE to see the bigger one in action! Also would very much appreciate a link to order that one from China; would be a great addition to my kitchen preps and an excellent healthy breakfast cereal alternative!
There is a link in the video description and the article.
I just got one on Amazon tonight for under $7
LMAO that box. It says [BOOM - Grain enlarger]. It literally does what it says on the box.
I'm interested. Is the PSI higher on the large one? And what are the prices? I have six grown kids and a tribe of grandkids.
I came here to see if I can find the fuel type. I left learned more
in New Zealand we use methylated spirits.. it is dyed a light blue so that people know not to drink it. It is methanol or wood alcohol. (but I don't know what strength). Alcoholics used to drink it, that's why they colored it. It has a virtually invisible flame (be careful) and is ultra clean burning. It won't leave soot on the gadget, and it won't give off dangerous fumes, so it is a great fuel.
But how do you make this puffed rice and corn so that they are as sweet as popcorn?
popcorn is flavored after it is made, if you are using this type of gadget
Would appreciate a connection with the larger piece.
No sound in the video. Did it have a copyrighted song?
How long would it be for quinoa?
Can beans be puffed ?
If yes , which type of beans is the best
Hi
Where did you get the big one?
Kind of dumb question, but... when you say it makes puffed corn, not popcorn, do you mean something like the Cheetos brand Puffcorn? It sort of looks like that's what you made, but I'd like to know how similar or dissimilar it is to the store-bought brand.
That is fascinating, puffed grain's definitely one of those things folks take for granted these days, I didn't realize that it requires those kind of operating pressures to achieve that. On a side note, I did find the coal stove very interesting and is definitely a practical solution. Unfortunately in Washington state it's challenging to find coal for sale anywhere, or any place that will ship to WA.
I shipped coal from PA to FL. Would not say it is comparatively cost effective. But Washington state is on their hit list so you never know. You guys have to take your state back.
now a days they use a simple electric motor and a screw to compress and mash the grains so fast they explode into steam at the exit nozzle. it is how they make cheeze puff and 99% of "breakfast cereals" these days.
Wonder if these are consistent kosher for passover by Orthodox
what size is your model? 150ml? it isnt even listed on the seller website.
I must be slow on the uptake. I was thinking, "How in the world is all that popped popcorn going to fit in that little popper?"
The corn doesn't pop until the pressure is released
Do you use raw grain or pre cooked then dried grain?
from what I've seen, soaked and then dried, or parboiled rice works better than completely dry rice. I've seen some people boiling wheat up for this, but I wasn't there for the end result....
I think you need some moisture, but not a lot.The whole process relies on the moisture exploding when the lid is suddenly opened.
The boiling point at 8 or 9 bar would be around 160 to 170 degrees C.... suddenly the lid opens and boiling point is now 100 C...... so you have instant super-heated steam trying to escape the vessel, and the grains.....the result is semi-exploded grain. Obviously if there is no moisture, no pressure reaction.... and toasted grains.
Love to have the big one .
Does puff green coffee beans 👀?
Great idea. It does seem like a bit of a 'faf' though. I wonder of there is an easier machine to use?
i want to see the big one!
Shalom
Do the big popper 😊
You tried beans yet ?
Isnt 14 on the gauge 14 kg
2.2 pounds is kilogram
14 = 28.28 pounds ?
It is 14 bars, Not pounds.
the gauge is in Bars. 1 Bar = atmospheric pressure... 14 to 15 psi. Most people I've seen use them between 8 and 10 Bar.... that's a lot of pressure if you screw up..140 to 150 psi..... 14 on the gauge would be up in the 200 psi area.
I want one . Pls get a hold of me.
Great video. Just concerned the vessel won't be strong enough to last long, or could be dangerous if it exploded.
if it exploded it would be a grenade.... those gadgets have been around for years. Any problems would be more likely to be operator safety problems.
Grats on "discovering" a device that has existed over 1000 years, and has always been in production
waste of time