hey guys I’m Nate welcome back to the workshop we love having comment requests
workshop we love having comment requests
workshop we love having comment requests from you guys for ideas of what we
from you guys for ideas of what we
from you guys for ideas of what we should do and we have a request here
should do and we have a request here
should do and we have a request here from Matthew de Roset Matthew asks what
from Matthew de Roset Matthew asks what
from Matthew de Roset Matthew asks what happens if you put whipped cream or
happens if you put whipped cream or
happens if you put whipped cream or beaten egg whites in a vacuum chamber
beaten egg whites in a vacuum chamber
beaten egg whites in a vacuum chamber would they turn back into regular cream
would they turn back into regular cream
would they turn back into regular cream and egg whites respectively well Matthew
and egg whites respectively well Matthew
and egg whites respectively well Matthew we think that’s an excellent question so
we think that’s an excellent question so
we think that’s an excellent question so today we’re going to try out both of
today we’re going to try out both of
today we’re going to try out both of those things we’ll take some heavy cream
those things we’ll take some heavy cream
those things we’ll take some heavy cream and turn that into whipped cream then
and turn that into whipped cream then
and turn that into whipped cream then we’ll take some egg whites and beat that
we’ll take some egg whites and beat that
we’ll take some egg whites and beat that until we have a meringue then we’ll see
until we have a meringue then we’ll see
until we have a meringue then we’ll see what happens if we pull as much air out
what happens if we pull as much air out
what happens if we pull as much air out as we can and see if they return to
as we can and see if they return to
as we can and see if they return to their regular unwept state let’s start
their regular unwept state let’s start
their regular unwept state let’s start by whipping up some cream most of the
by whipping up some cream most of the
by whipping up some cream most of the time when you’re making whipped cream
time when you’re making whipped cream
time when you’re making whipped cream you do add sugar to it to make it taste
you do add sugar to it to make it taste
you do add sugar to it to make it taste a little sweeter but because we want to
a little sweeter but because we want to
a little sweeter but because we want to see if our whipping cream returns to
see if our whipping cream returns to
see if our whipping cream returns to normal after being whipped inflated and
normal after being whipped inflated and
normal after being whipped inflated and deflated in a vacuum chamber I’m not
deflated in a vacuum chamber I’m not
deflated in a vacuum chamber I’m not going to add any sugar to this one so we
going to add any sugar to this one so we
going to add any sugar to this one so we can see how close it is to the regular
can see how close it is to the regular
can see how close it is to the regular unchanged whipping cream
there we have it we have our whipped
there we have it we have our whipped cream and a bowl and it has been filled
cream and a bowl and it has been filled
cream and a bowl and it has been filled with air to the point that it is no
with air to the point that it is no
with air to the point that it is no longer even a liquid now let’s take some
longer even a liquid now let’s take some
longer even a liquid now let’s take some of this scoop it off into our vacuum
of this scoop it off into our vacuum
of this scoop it off into our vacuum chamber and see what happens when we
chamber and see what happens when we
chamber and see what happens when we depressurize whipped cream I’m not
depressurize whipped cream I’m not
depressurize whipped cream I’m not really sure how much of this to put in I
really sure how much of this to put in I
really sure how much of this to put in I don’t know how much it will expand and I
don’t know how much it will expand and I
don’t know how much it will expand and I don’t want to go so high that I have to
don’t want to go so high that I have to
don’t want to go so high that I have to turn off the vacuum pump let’s try
turn off the vacuum pump let’s try
turn off the vacuum pump let’s try starting with just a nice little glob
starting with just a nice little glob
starting with just a nice little glob not the whole bowl full and see what
not the whole bowl full and see what
not the whole bowl full and see what happens when we depressurize it it’s
happens when we depressurize it it’s
happens when we depressurize it it’s alive
alive
alive that’s certainly growing quite a bit oh
boy
boy it still might be too much that was
it still might be too much that was
it still might be too much that was enough to fill the whole chamber all the
enough to fill the whole chamber all the
enough to fill the whole chamber all the way several times
[Applause]
[Applause] Wow I thought the cake batter expanded a
Wow I thought the cake batter expanded a
Wow I thought the cake batter expanded a lot it’s got nothing on this
that’s gonna work so cool and we had
that’s gonna work so cool and we had food coloring thinking just started to
food coloring thinking just started to
food coloring thinking just started to break before I opened the valve a little
break before I opened the valve a little
break before I opened the valve a little that last time there we go well that
that last time there we go well that
that last time there we go well that looks kind of disgusting in there right
looks kind of disgusting in there right
looks kind of disgusting in there right now
now
now doesn’t look like whipped cream and it
doesn’t look like whipped cream and it
doesn’t look like whipped cream and it doesn’t look like unwitting it’s just
doesn’t look like unwitting it’s just
doesn’t look like unwitting it’s just sort of this massive it looks kind of
sort of this massive it looks kind of
sort of this massive it looks kind of like plastic sheets got melted onto the
like plastic sheets got melted onto the
like plastic sheets got melted onto the walls turn it off
walls turn it off
walls turn it off open this up and let some pressure back
open this up and let some pressure back
open this up and let some pressure back in
there we go repressurized first
there we go repressurized first impressions I’m gonna say that has not
impressions I’m gonna say that has not
impressions I’m gonna say that has not turned back into regular whipping cream
turned back into regular whipping cream
turned back into regular whipping cream I don’t know what that is
I don’t know what that is
I don’t know what that is but it’s not regular whipping cream all
but it’s not regular whipping cream all
but it’s not regular whipping cream all right so when I have a larger amount of
right so when I have a larger amount of
right so when I have a larger amount of it together on the spatula it is a
it together on the spatula it is a
it together on the spatula it is a little more liquid definitely more
little more liquid definitely more
little more liquid definitely more liquid than whipped cream tastes about
liquid than whipped cream tastes about
liquid than whipped cream tastes about the same unsurprisingly I feel like some
the same unsurprisingly I feel like some
the same unsurprisingly I feel like some of the milk fat may have started to
of the milk fat may have started to
of the milk fat may have started to change form not so much that it started
change form not so much that it started
change form not so much that it started turning into butter but something is
turning into butter but something is
turning into butter but something is different about it see what happens if I
different about it see what happens if I
different about it see what happens if I just scrape all of it as much as I can
just scrape all of it as much as I can
just scrape all of it as much as I can into sort of one spot give it an
into sort of one spot give it an
into sort of one spot give it an opportunity to cool a little bit all
opportunity to cool a little bit all
opportunity to cool a little bit all right we do have a liquid here it looks
right we do have a liquid here it looks
right we do have a liquid here it looks like it’s still maybe a little thicker
like it’s still maybe a little thicker
like it’s still maybe a little thicker than just the normal cream I’m wondering
than just the normal cream I’m wondering
than just the normal cream I’m wondering if there’s still some air in it and now
if there’s still some air in it and now
if there’s still some air in it and now that we’ve gathered it all in one spot
that we’ve gathered it all in one spot
that we’ve gathered it all in one spot we can pull more out so let’s try
we can pull more out so let’s try
we can pull more out so let’s try turning the vacuum chamber back on and
turning the vacuum chamber back on and
turning the vacuum chamber back on and sucking any additional remaining air out
sucking any additional remaining air out
sucking any additional remaining air out of our little pool of cream here goes
so it is expanding so there’s definitely
so it is expanding so there’s definitely still some air inside that blob it’s in
still some air inside that blob it’s in
still some air inside that blob it’s in fact it’s expanding quite a bit so I
fact it’s expanding quite a bit so I
fact it’s expanding quite a bit so I guess there is a lot of air still inside
guess there is a lot of air still inside
guess there is a lot of air still inside that blob it’s tough to suck all of the
that blob it’s tough to suck all of the
that blob it’s tough to suck all of the air out of something oh it’s gross well
air out of something oh it’s gross well
air out of something oh it’s gross well it’s still bubbling and popping a lot
it’s still bubbling and popping a lot
it’s still bubbling and popping a lot and I kind of want to just let it run
and I kind of want to just let it run
and I kind of want to just let it run until that bubbling and popping is
until that bubbling and popping is
until that bubbling and popping is mostly stopped because I think that’s
mostly stopped because I think that’s
mostly stopped because I think that’s when we’ll have most of the air pulled
when we’ll have most of the air pulled
when we’ll have most of the air pulled out of our cream if it takes too long
out of our cream if it takes too long
out of our cream if it takes too long though I’m just gonna turn it off all
though I’m just gonna turn it off all
though I’m just gonna turn it off all right this is still bubbling at about
right this is still bubbling at about
right this is still bubbling at about the same rate as it was like three
the same rate as it was like three
the same rate as it was like three minutes ago I think at this point we’re
minutes ago I think at this point we’re
minutes ago I think at this point we’re just boiling the liquid inside the cream
just boiling the liquid inside the cream
just boiling the liquid inside the cream so let’s just let the pressure out and
so let’s just let the pressure out and
so let’s just let the pressure out and see how liquidy our cream has returned
see how liquidy our cream has returned
see how liquidy our cream has returned to being stops bubbling as soon as I
to being stops bubbling as soon as I
to being stops bubbling as soon as I turn out I haven’t even put any pressure
turn out I haven’t even put any pressure
turn out I haven’t even put any pressure back in but as soon as I turned off the
back in but as soon as I turned off the
back in but as soon as I turned off the vacuum it stopped bubbling it’s running
vacuum it stopped bubbling it’s running
vacuum it stopped bubbling it’s running already running as a liquid no I think
already running as a liquid no I think
already running as a liquid no I think that looks pretty much just like cream
that looks pretty much just like cream
that looks pretty much just like cream we may have done it we may have just
we may have done it we may have just
we may have done it we may have just returned whipped cream to an unwitting
[Music]
[Music] it tastes like cream it looks like cream
it tastes like cream it looks like cream
it tastes like cream it looks like cream well that’s really cool well my favorite
well that’s really cool well my favorite
well that’s really cool well my favorite part of that is how much the whipped
part of that is how much the whipped
part of that is how much the whipped cream expanded and we didn’t really get
cream expanded and we didn’t really get
cream expanded and we didn’t really get to see its full potential because this
to see its full potential because this
to see its full potential because this container is too small so let’s try
container is too small so let’s try
container is too small so let’s try using the larger jar and maybe a tiny
using the larger jar and maybe a tiny
using the larger jar and maybe a tiny bit less whipped cream and see if we can
bit less whipped cream and see if we can
bit less whipped cream and see if we can still get a tiny bit of cream to fill
still get a tiny bit of cream to fill
still get a tiny bit of cream to fill the whole jar it looked like it was
the whole jar it looked like it was
the whole jar it looked like it was about to do that and that’s awesome
about to do that and that’s awesome
about to do that and that’s awesome there we go I’ve got a little cup full
there we go I’ve got a little cup full
there we go I’ve got a little cup full of our whipped cream now let’s add just
of our whipped cream now let’s add just
of our whipped cream now let’s add just a little bit of food coloring because I
a little bit of food coloring because I
a little bit of food coloring because I think this will be even cooler in color
think this will be even cooler in color
think this will be even cooler in color let’s just add a couple of drops of red
let’s just add a couple of drops of red
let’s just add a couple of drops of red and gently mix it in three
[Music]
[Music] the larger chamber of course does take
the larger chamber of course does take
the larger chamber of course does take longer to depressurize so it’s gonna go
longer to depressurize so it’s gonna go
longer to depressurize so it’s gonna go a little bit slower but it’s definitely
a little bit slower but it’s definitely
a little bit slower but it’s definitely growing
is it gonna break is gonna break ah I
is it gonna break is gonna break ah I have to add nope
have to add nope
have to add nope nope I didn’t add any pressure back that
nope I didn’t add any pressure back that
nope I didn’t add any pressure back that was it it’s like hollow on the inside of
was it it’s like hollow on the inside of
was it it’s like hollow on the inside of this it’s just completely gone that’s
this it’s just completely gone that’s
this it’s just completely gone that’s great that’s great look at this that was
great that’s great look at this that was
great that’s great look at this that was the most expansive thing we’ve ever put
the most expansive thing we’ve ever put
the most expansive thing we’ve ever put in a vacuum chamber I’m pretty sure I
in a vacuum chamber I’m pretty sure I
in a vacuum chamber I’m pretty sure I thought the cake batter was good this
thought the cake batter was good this
thought the cake batter was good this well it takes the cake takes the cake
well it takes the cake takes the cake
well it takes the cake takes the cake from cake I was beautiful I’m touched
from cake I was beautiful I’m touched
from cake I was beautiful I’m touched all right let’s add pressure back in see
all right let’s add pressure back in see
all right let’s add pressure back in see what happens
didn’t change a whole lot yep that’s
didn’t change a whole lot yep that’s sort of creamy a little bit liquid I bet
sort of creamy a little bit liquid I bet
sort of creamy a little bit liquid I bet we could combine this together and pull
we could combine this together and pull
we could combine this together and pull out a little bit more air but we’ve
out a little bit more air but we’ve
out a little bit more air but we’ve already tried that we know what happens
already tried that we know what happens
already tried that we know what happens now I just want to see more whipped
now I just want to see more whipped
now I just want to see more whipped cream expanding let’s try more colors
cream expanding let’s try more colors
cream expanding let’s try more colors all right here goes marbled yellow and
all right here goes marbled yellow and
all right here goes marbled yellow and blue whipped cream and plop falls to the
blue whipped cream and plop falls to the
blue whipped cream and plop falls to the bottom that’s great
delightful
delightful there you have it whipped cream in a
there you have it whipped cream in a
there you have it whipped cream in a vacuum chamber when you pull out all the
vacuum chamber when you pull out all the
vacuum chamber when you pull out all the air it actually does a pretty good job
air it actually does a pretty good job
air it actually does a pretty good job of returning to normal cream it seems
of returning to normal cream it seems
of returning to normal cream it seems like it’s about the same consistency it
like it’s about the same consistency it
like it’s about the same consistency it tastes the same so I think that one kind
tastes the same so I think that one kind
tastes the same so I think that one kind of works now let’s try the same
of works now let’s try the same
of works now let’s try the same experiment using whipped egg whites also
experiment using whipped egg whites also
experiment using whipped egg whites also known as meringue
[Music]
[Music] there we go
there we go
there we go egg whites from six eggs I don’t make
egg whites from six eggs I don’t make
egg whites from six eggs I don’t make meringue much so I don’t know how much
meringue much so I don’t know how much
meringue much so I don’t know how much is it gonna make I feel like it’s gonna
is it gonna make I feel like it’s gonna
is it gonna make I feel like it’s gonna be way more than I need guess we’ll find
be way more than I need guess we’ll find
be way more than I need guess we’ll find out
out
out [Music]
all right we’re gonna call that good I
all right we’re gonna call that good I think they might actually be able to
think they might actually be able to
think they might actually be able to beat even more till they’re even more
beat even more till they’re even more
beat even more till they’re even more full of air and a little bit stiffer and
full of air and a little bit stiffer and
full of air and a little bit stiffer and shinier but I’m also pretty sure that
shinier but I’m also pretty sure that
shinier but I’m also pretty sure that egg whites can break if you meet it too
egg whites can break if you meet it too
egg whites can break if you meet it too much and since I am NOT a baking expert
much and since I am NOT a baking expert
much and since I am NOT a baking expert I don’t want it to break and have to
I don’t want it to break and have to
I don’t want it to break and have to start over so right now it’s pretty
start over so right now it’s pretty
start over so right now it’s pretty stiff it’s not very liquid we’re gonna
stiff it’s not very liquid we’re gonna
stiff it’s not very liquid we’re gonna try this I bet it’ll work really well
try this I bet it’ll work really well
try this I bet it’ll work really well now the egg whites did expand more than
now the egg whites did expand more than
now the egg whites did expand more than the whipping cream so I’m kind of
the whipping cream so I’m kind of
the whipping cream so I’m kind of wondering if they’re going to do the
wondering if they’re going to do the
wondering if they’re going to do the same thing in the vacuum chamber I
same thing in the vacuum chamber I
same thing in the vacuum chamber I almost want to start with an even
almost want to start with an even
almost want to start with an even smaller amount of the meringue yeah
smaller amount of the meringue yeah
smaller amount of the meringue yeah let’s just try about this much see how
let’s just try about this much see how
let’s just try about this much see how it turns out all right here goes
and it is growing and it’s holding a
and it is growing and it’s holding a shape it kind of looks like a little
shape it kind of looks like a little
shape it kind of looks like a little ghost or something like I’m a big ghost
ghost or something like I’m a big ghost
ghost or something like I’m a big ghost now I can see some bubbles on the
now I can see some bubbles on the
now I can see some bubbles on the surface starting to pop already broken
surface starting to pop already broken
surface starting to pop already broken nowhere near the expansion of the
nowhere near the expansion of the
nowhere near the expansion of the whipped-cream so while I had a lot of
whipped-cream so while I had a lot of
whipped-cream so while I had a lot of air in it I wonder if it had so much
air in it I wonder if it had so much
air in it I wonder if it had so much that it meant all of the walls holding
that it meant all of the walls holding
that it meant all of the walls holding in the bubbles were extra thin it’s far
in the bubbles were extra thin it’s far
in the bubbles were extra thin it’s far from done moving but it didn’t grow very
from done moving but it didn’t grow very
from done moving but it didn’t grow very much I’m gonna kill this I’ve killed the
much I’m gonna kill this I’ve killed the
much I’m gonna kill this I’ve killed the vacuum for the moment and I want to try
vacuum for the moment and I want to try
vacuum for the moment and I want to try this same experiment in the smaller
this same experiment in the smaller
this same experiment in the smaller chamber because it pulls the air out of
chamber because it pulls the air out of
chamber because it pulls the air out of that much faster I think we’ll have
that much faster I think we’ll have
that much faster I think we’ll have better luck getting our meringue to
better luck getting our meringue to
better luck getting our meringue to reduce back down to egg white in there
reduce back down to egg white in there
reduce back down to egg white in there it goes 3 2 1 yeah it just starts
it goes 3 2 1 yeah it just starts
it goes 3 2 1 yeah it just starts growing so much faster in this chamber
growing so much faster in this chamber
growing so much faster in this chamber there’s just sort of tears itself apart
there’s just sort of tears itself apart
there’s just sort of tears itself apart I don’t think it’s expanding it just has
I don’t think it’s expanding it just has
I don’t think it’s expanding it just has air trapped underneath it and so it’s
air trapped underneath it and so it’s
air trapped underneath it and so it’s just lifting the whole blob at once
[Music]
[Music] that to me looks I mean it’s the same
that to me looks I mean it’s the same
that to me looks I mean it’s the same color as the egg white the whiter parts
color as the egg white the whiter parts
color as the egg white the whiter parts here floating around I think they’re
here floating around I think they’re
here floating around I think they’re that little tail that attaches the yolk
that little tail that attaches the yolk
that little tail that attaches the yolk to the egg white we had some of that
to the egg white we had some of that
to the egg white we had some of that floating around in there I think it’s
floating around in there I think it’s
floating around in there I think it’s just a little bit more liquid because
just a little bit more liquid because
just a little bit more liquid because we’ve eaten it half to death with a
we’ve eaten it half to death with a
we’ve eaten it half to death with a beater doesn’t really have any of the
beater doesn’t really have any of the
beater doesn’t really have any of the connections holding it together that it
connections holding it together that it
connections holding it together that it did before it’s kind of return to an egg
did before it’s kind of return to an egg
did before it’s kind of return to an egg white state not bad well there you have
white state not bad well there you have
white state not bad well there you have it whipped cream and whipped egg whites
it whipped cream and whipped egg whites
it whipped cream and whipped egg whites in a vacuum chamber we pull out all of
in a vacuum chamber we pull out all of
in a vacuum chamber we pull out all of the air and they kind of return to their
the air and they kind of return to their
the air and they kind of return to their unwitting the egg whites have a very
unwitting the egg whites have a very
unwitting the egg whites have a very different texture and I think that’s
different texture and I think that’s
different texture and I think that’s because we broke up the bonds that were
because we broke up the bonds that were
because we broke up the bonds that were holding together the albumin with our
holding together the albumin with our
holding together the albumin with our egg beater
egg beater
egg beater but the whipped cream actually seemed to
but the whipped cream actually seemed to
but the whipped cream actually seemed to return to about how it started which I
return to about how it started which I
return to about how it started which I thought was pretty cool Thank You
thought was pretty cool Thank You
thought was pretty cool Thank You Matthew de Roset for your idea check
Matthew de Roset for your idea check
Matthew de Roset for your idea check your youtube inbox we’re sending you 25
your youtube inbox we’re sending you 25
your youtube inbox we’re sending you 25 bucks if you’ve got any ideas of things
bucks if you’ve got any ideas of things
bucks if you’ve got any ideas of things you want to see us try on the show let
you want to see us try on the show let
you want to see us try on the show let us know down in the comments if we use
us know down in the comments if we use
us know down in the comments if we use your idea will send you $25 thanks guys
your idea will send you $25 thanks guys
your idea will send you $25 thanks guys for joining us for this video and
for joining us for this video and
for joining us for this video and remember to come gear yourself up with
remember to come gear yourself up with
remember to come gear yourself up with products and merch at the king of random
products and merch at the king of random
products and merch at the king of random calm see you there
calm see you there
calm see you there new experiment we get a box it goes
new experiment we get a box it goes
new experiment we get a box it goes around my arm and the bowl and we fill
around my arm and the bowl and we fill
around my arm and the bowl and we fill it with helium it’s airtight mold box
it with helium it’s airtight mold box
it with helium it’s airtight mold box fill it with helium and then we whip it
fill it with helium and then we whip it
fill it with helium and then we whip it so that it’s full of helium and not air
so that it’s full of helium and not air
so that it’s full of helium and not air and we make a meringue that literally
and we make a meringue that literally
and we make a meringue that literally floats and it floats it’s not going to
floats and it floats it’s not going to
floats and it floats it’s not going to work guys don’t they won’t I’m going to
work guys don’t they won’t I’m going to
work guys don’t they won’t I’m going to crack one egg and then I’m going to put
crack one egg and then I’m going to put
crack one egg and then I’m going to put a whole egg in the vacuum chamber I’ll
a whole egg in the vacuum chamber I’ll
a whole egg in the vacuum chamber I’ll pull a vacuum and we’ll see if anything
pull a vacuum and we’ll see if anything
pull a vacuum and we’ll see if anything happens to either of them and now quite
happens to either of them and now quite
happens to either of them and now quite a few bubbles inside the egg mixture are
a few bubbles inside the egg mixture are
a few bubbles inside the egg mixture are expanding out Oh delightful what’s up
expanding out Oh delightful what’s up
expanding out Oh delightful what’s up guys grant here I’m just working behind
guys grant here I’m just working behind
guys grant here I’m just working behind the scenes on some important stuff keep
the scenes on some important stuff keep
the scenes on some important stuff keep supporting Nate he’s the man and he’s
supporting Nate he’s the man and he’s
supporting Nate he’s the man and he’s bringing back all the DIY that you’ve
bringing back all the DIY that you’ve
bringing back all the DIY that you’ve been asking for
been asking for
been asking for [Music]
”
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