workshop today we have an experiment
we’re gonna try brought to us in a
comment request from user Rev EES who
says pulls deep fried dry ice well I’ve
never seen dry ice deep fried so today
we’re going to find out what happens if
we do our setup is pretty basic we’ve
got a bunch of cooking oil on a hot
plate we’ve got some dry ice and we’re
gonna try and combine them but we do
have a couple of things we want to try
first before we go throwing our dry ice
right into our super hot oil I have a
cup of this same cooking oil but it’s at
room temperature so I’m gonna try
breaking off a piece of our dry ice
dropping down into our cool oil and
we’ll see what happens there after that
we’ll move up to using our hot oil there
goes dry ice into regular temperature
cooking oil well it’s bubbling it’s not
doing nothing but it’s also not super
exciting you can kind of see inside to
cut that there is a little bit of a
layer that’s formed the co2 gas coming
off of dry ice has formed a sort of
bubble around the chunk of dry ice
inside the oil I also think that as the
oil is cooling down from the dry ice
it’s starting to get a little bit
thicker a little higher viscosity and
it’s definitely cool to the touch
already like I can tell by holding this
tough that the contents are quite cold
the oil just kind of runs right off of
the oh look at this down inside though
you can see the yield oil it’s cooling
we’ve got frozen new cooking oil there
and it’s a Latin it’s not quite as thick
as say butter or Crisco it’s clearly
thick enough to hold yourself together
so now moving on to the hot oil like I
said I don’t know what’s going to happen
and I know that oil can of course react
violently with some things I have here a
little bit of water if I put in just a
drop of that to the oil watch what
happens
all of the water gets heated up and
turns into steam which expands rapidly
inside the hot oil so you get a lot of
bubbling and splattering action from
just one drop of water dry ice and water
don’t expand identically when they get
heated up so I’m not sure if the
expansion of volume from the dry ice
solid turning into a gas is going to
have a similar effect or if it’s just
gonna be a little bit more calm and slow
the way it was when we put it into the
room temperature oil that’s why this is
an experiment and we’re about to find
out oh and I dropped it well it is
bubbling quite a bit no explosions
nothing violent splattering apparently
these tongs aren’t very good at holding
onto chunks of dry ice fortunately I did
have the tongs fairly close to the
surface of the oil when it slipped out
otherwise I would have had a much bigger
splash even as it is some of the spilled
on the plate kind of want to try wiping
that off because we’re getting a lot of
very powerful fumes at this point
doesn’t help that our whole hot plate is
that a little bit of an angle so the dry
ice keeps making its way over to one
side of the pot and then it’s also more
full on that side of the pot so the
bubbling makes it all splash over that
was a much larger chunk when we started
this I think that gave us some pretty
good results of what happens if you drop
dry ice into frying pot cooking oil but
there is another thing I wanted to try
some things when you deep-fry them
aren’t placed directly into the hot oil
themself they’re actually given
something of a batter around them when
you deep fry
so now we’re gonna see what happens if
we wrap a bit of dry ice in one of these
biscuits and then fry that in our
cooking oil we’ve got a little bit of
biscuit break off piece of our dry ice a
things we’ve got it pretty much in there
and of course as soon as I get a good
seal on the dough it starts expanding
inside the dough and just balloons up a
little bit until a new spot opens up so
I don’t think we’re gonna be able to get
a perfect seal on this because it just
makes a new hole every time you’ve got
it all perfectly sealed but we’ll try it
it’s fairly well sealed up close it
really well and then slowly lower it in
the oil you will see what happens when
four more seconds looking at like a
stone
[Music] no I don’t think there’s a name for
no I don’t think there’s a name for biscuit dough wrapped around dry ice and
biscuit dough wrapped around dry ice and then deep-fried so we’re gonna have to
then deep-fried so we’re gonna have to come up with a good name for this type
come up with a good name for this type of food it’s expanded quite a bit I
of food it’s expanded quite a bit I don’t know if that’s more from the heat
don’t know if that’s more from the heat of cooking or from the dry ice expanding
of cooking or from the dry ice expanding thin so about this nice little geyser
thin so about this nice little geyser coming out I’m also curious if it’s
coming out I’m also curious if it’s cooked at all on the inside that cooked
cooked at all on the inside that cooked very quickly and of course we know it
very quickly and of course we know it was very cold on the inside as it was
was very cold on the inside as it was cooking so I’m thinking it might just
cooking so I’m thinking it might just have raw dough inside you break this
have raw dough inside you break this open into it with God oh yeah that is
open into it with God oh yeah that is very raw on the inside super gross I
very raw on the inside super gross I don’t really want to eat the raw dough
don’t really want to eat the raw dough here’s a spot that looks like it’s
here’s a spot that looks like it’s mostly cooked feel a little more lost
mostly cooked feel a little more lost effort there we go this piece is all the
effort there we go this piece is all the way cooked all the way through so I’ll
way cooked all the way through so I’ll try this it tastes like fried dough big
try this it tastes like fried dough big surprise you’re gonna try turning down
surprise you’re gonna try turning down the heat just a little bit more and then
the heat just a little bit more and then I want to try this again to see if we
I want to try this again to see if we can actually get a piece that’s cooked
can actually get a piece that’s cooked all the way through it’s also possible
all the way through it’s also possible that it’s just gonna stay so cold on the
that it’s just gonna stay so cold on the inside because of the dry ice it will
inside because of the dry ice it will never cook all the way through all right
never cook all the way through all right our oil I think has cooled down a fair
our oil I think has cooled down a fair amount it’s still hot enough to fry but
amount it’s still hot enough to fry but it’s not so hot that it’s just gonna
it’s not so hot that it’s just gonna bubble and explode everywhere and cook
bubble and explode everywhere and cook the outside of our dough in five seconds
the outside of our dough in five seconds like it did the first time it will still
like it did the first time it will still go fairly quickly I think but I’m ready
go fairly quickly I think but I’m ready to try wrapping another piece of dry ice
to try wrapping another piece of dry ice in here and hopefully we’ll get a
in here and hopefully we’ll get a slightly more of thorough cooking but it
slightly more of thorough cooking but it is as I said still possible that it’s
is as I said still possible that it’s gonna be so cold on the inside that the
gonna be so cold on the inside that the oil won’t be able to get in there and
oil won’t be able to get in there and really heat it up let’s find out it’s
really heat it up let’s find out it’s definitely going slower than before
definitely going slower than before which is a good thing because that way
which is a good thing because that way the heat will have more time to get
the heat will have more time to get inside the biscuit before it burns the
inside the biscuit before it burns the outside last time our fry oil was so hot
outside last time our fry oil was so hot that by the time the outside was cooked
that by the time the outside was cooked it only been about five seconds per side
it only been about five seconds per side so really didn’t have any time to cook
so really didn’t have any time to cook the inside dough
the inside dough looks pretty well cooked on the outside
looks pretty well cooked on the outside is that out see how it’s done on the
is that out see how it’s done on the inside with our dry eyes
inside with our dry eyes [Music]
mm-hmm you know it’s still a little soft and I wouldn’t say it’s finished but
and I wouldn’t say it’s finished but it’s a lot more cooked than our first
it’s a lot more cooked than our first test or if not these scrap pieces but
test or if not these scrap pieces but it’s a lot more cook than this
it’s a lot more cook than this completely raw dough would like you it
completely raw dough would like you it still would want a little more time and
still would want a little more time and I think the dry ice is preventing it
I think the dry ice is preventing it from getting there maybe that’s employer
from getting there maybe that’s employer will you get on that side but it’s
will you get on that side but it’s definitely an improvement
definitely an improvement thanks for the heck of it I’m gonna drop
thanks for the heck of it I’m gonna drop this back into the oil I’m gonna cook on
this back into the oil I’m gonna cook on the other side got one more piece I’m
the other side got one more piece I’m testing with a slightly smaller bit of
testing with a slightly smaller bit of dry ice it’s gonna let it sit in there
dry ice it’s gonna let it sit in there maybe a little bit longer even until the
maybe a little bit longer even until the outside is starting to look perhaps a
outside is starting to look perhaps a little bit burned just because I want to
little bit burned just because I want to see if we can actually get that inside
see if we can actually get that inside to cook all the way through
to cook all the way through [Music]
watch so very elated it’s good but I think you probably squeeze oil out of it
think you probably squeeze oil out of it don’t wear the glove you get just from
don’t wear the glove you get just from picking it up at that time hmm okay 20
picking it up at that time hmm okay 20 of co2 pumping its way out tried to let
of co2 pumping its way out tried to let it get quite toasty on one side at least
it get quite toasty on one side at least they just open and see if you’ve got any
they just open and see if you’ve got any extra poetry I don’t know that’s still
extra poetry I don’t know that’s still pretty strange places
pretty strange places [Music]
[Music] see how stretchy and youie that still is
see how stretchy and youie that still is yeah that’s that’s not cooked there you
yeah that’s that’s not cooked there you have it a couple varieties of deep
have it a couple varieties of deep frying dry ice in hot oil when you put
frying dry ice in hot oil when you put the dry ice directly into the oil
the dry ice directly into the oil it does bubble and splash a little bit
it does bubble and splash a little bit but nothing very extreme not a lot more
but nothing very extreme not a lot more than you can put in a piece of bread
than you can put in a piece of bread dough or anything else that you would
dough or anything else that you would fry into more it is maybe a little bit
fry into more it is maybe a little bit different than some things you would fry
different than some things you would fry because it sinks all the way to the
because it sinks all the way to the bottom of the oil so the bubbles have to
bottom of the oil so the bubbles have to travel all the way through the oil to
travel all the way through the oil to the top what that happens with some
the top what that happens with some foods as well overall I would say that
foods as well overall I would say that it’s a little bit neat to watch but it’s
it’s a little bit neat to watch but it’s nothing very spectacular taking the dry
nothing very spectacular taking the dry ice and wrapping me up in some dough
ice and wrapping me up in some dough before we fry it does of course give us
before we fry it does of course give us a different result it seems to cook the
a different result it seems to cook the outside of the dope well but the cold
outside of the dope well but the cold food dry ice on the inside does seem to
food dry ice on the inside does seem to prevent the dough from cooking all the
prevent the dough from cooking all the way through high heat it would just burn
way through high heat it would just burn on the outside and stay raw on the
on the outside and stay raw on the inside slightly lower and slower heat it
inside slightly lower and slower heat it would cook a little bit more of the way
would cook a little bit more of the way through but the part of the dough that
through but the part of the dough that was really in contact with the dry ice
was really in contact with the dry ice never seemed to change texture and it
never seemed to change texture and it doesn’t seem like they would be safety
doesn’t seem like they would be safety remember if you have any cool ideas for
remember if you have any cool ideas for an experiment you want to see us try and
an experiment you want to see us try and let us know down in the comments and if
let us know down in the comments and if we use your idea we’ll send me 25 bucks
we use your idea we’ll send me 25 bucks this has been a fun experiment for us
this has been a fun experiment for us thank you user Rivas for your
thank you user Rivas for your recommendation check your youtube inbox
recommendation check your youtube inbox we’re sending you 25 bucks thanks for
we’re sending you 25 bucks thanks for joining us for this video today and
joining us for this video today and remember to come gear yourself up with
remember to come gear yourself up with hats shirts and other cool merch at the
hats shirts and other cool merch at the king of random calm see you there blob
king of random calm see you there blob solidified gelled oil hmm that’s cold
solidified gelled oil hmm that’s cold that is so cold don’t flip yourself over
that is so cold don’t flip yourself over today we’ve got a comment request from
today we’ve got a comment request from user rep beep hey guys if you want to
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you [Music]