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