I work in a lab that gets dry ice shipments once a week, we always have it on hand. I've seen the residue left over after normal dry ice sublimates. Dirt, pieces of cardboard from packing, etc. Definitely make sure you're using food grade dry ice if you're gonna try these.
Same here. How would you know if your dry ice is food safe when getting it from a delivery box? I assume the food doesn't have direct contact with any of it so why would the shippers use anything different/special?
“We are painfully familiar with how the back half of the bell curve operates” Haha good thing he isn’t talking about me. “Don’t eat the dry ice” Goddamn it he’s talking about me.
I really love how accessible your ultra specific niche content is. I'll likely never have an opportunity to try this, but you can sure bet I'll remember this video with perfect clarity if I do.
I think the ice cream is a cool trick, but the constant fear of "oops I made a tiny mistake, now I'm dead" probably cements it in the cool in theory category.
@@Fadeways the plastic wrap will give and not create shrapnel. Worst case scenario you bust your ear drums, unlikely though. Edit: changed crate to create
@@Fadeways That container was far bigger than the volume of all the things in it, I think it would be fine, but yeah pretty funny how that ended up back to back.
I wonder if there's possibly some mild protection due to the Leidenfrost effect. For example like with those 2 viral videos involving the scientist explaining about liquid nitrogen, and the metal worker even slapping a stream of molten metal. There's a very fleeting period of protection due to a layer of water on the skin evaporating from the temparature change, this vapor gives a brief insulating layer of protection. The chef steps videos show very quick brief touches rather than any confident handling, so hopefully less likelihood of anything clinging to skin. Not sure, though.
Another safety tip I’ve learned is to keep windows open/ handle dry ice outside as much as possible. It’s a tail risk, but carbon dioxide poisoning (distinct from the much better known carbon monoxide poisoning) can be a thing in extreme cases, and dry ice shouldn’t be handled in small unventilated spaces.
Furthermore, if you notice yourself feeling lightheaded at any point, best to put it away and go outside immediately, call a doctor if it gets very severe or someone faints.
Hey man. I don't think I fall under the category of "back half of the bell curve" but I do appreciate the disclaimer. I would hope I wouldn't eat dry ice/stick it in a closed bottle, but I didn't know that those were the specific causes + effects of doing those actions. You probably didn't save my life, but you did make me a more informed person. Which I appreciate.
this video would’ve been helpful when i worked in a kitchen that frequently received salmon atop dry ice. who knew we could’ve been making frizzy fruit instead of playing hot potato.
I watched this video yesterday and today after passing out off an edible I dreamed I had eaten dry ice and was about to die. Thank you for giving me a nightmare from a cooking video
Back in new york my high school would host a fruit and veggie market, where we got fresh produce before the local stores even did. They'd sell "fizzy fruit" and it was always amazing and CRAZY fresh.
i think its absolutely insane how you consistently land such interesting sponsors, like i dont even wanna skip the ad even if its at the end of the video
I followed your safety tips and wore gloves. I dropped the dry ice, it broke into small pieces and when I tried to walk away I was stepping on tiny, hard to see, pieces of dry ice. It instantly felt like my feet were on the surface of the sun. (This wasn't actually your fault, it was like two weeks ago. Wear shoes if you plan to accidentally drop your dry ice blocks)
I've done that carbonated icecream trick a couple times before, its fun stuff! I particularly recommend making it root beer flavored, as you'll have a solid float. Also, the flecks really aren't that dangerous. Just make sure to chew/let it all melt in your mouth so you can catch any bits of dry ice where they can't do any serious damage
The difference is that a saran-wrap isn't totally airtight, and even if it was, a cling-film blowout is far less severe than one from a hard plastic bottle
We made dry ice soft serve as our 8th grade science fair project! Don't know if "is dry ice cream tasty?" was a strong hypothesis, but the answer was definitely yes. After seeing this video, I'm glad we didn't burn our esophaguses. We broke up our dry ice up by smashing a pillow case full of it with a hammer.
Those classic chef steps videos really are amazing. I downloaded them in case they ever get removed from UA-cam for any reason. Haven't found any UA-cam channel similar to their old style of stuff
"Don't put it an air-tight container as it is dangerous.... unless of course you're try to carbonate fruit in which case it's the sole way to make that fruit." 😂
Every year on the fourth of july when I was younger we made ice cream with liquid nitrogen! The guy who stirred the ice cream would scream as if something was wrong every year, and none of the kids could see what happened through the fog. From the saftey tips, to mentioning alton brown, this video is pretty nostalgic :) I'd love to try fizzy fruit some day too!
Stirring in liquid nitrogen is the only way I've ever made ice cream. Recipes with ice cream makers or multiple bowls and salt just seen so much more complicated.
Lol, I used to work in a lab, we'd get dry ice all the time. Never thought of trying this. We did used to put it in a sink full of warm water and soap, it made a lot of bubbles.
I thought there were different types of dry ice. Ones that are food and and ones that aren't food safe because some dry ice may have impurities that can be toxic.
Instead of a cooler, how about a pressure cooker? It's sealed and air tight, it has a pressure gauge so you can release pressure if it gets too high, they are built to withstand lots of pressure, they have multiple safety mechanisms to relieve pressure if it gets too high, and it's insulated.
Oh. So that's tge sift cold packets that cobtains in one of my medication box is, dry ice. Thanks, for now on i will cut open dry ice and use it for ife cream
I hate that finally a sponsor might actually work on me out of sheer coffee curiosity, god damnit James. Look what you have done to me. Ha, nevermind. You cannot buy it from the UK. I enjoy brewing my own anyway.
I’ve always wondered if one could make a low-oxygen environment in a cooler by sticking in dry ice in. There would be no sealing, as you want the original air to vent out, plus it would prevent pressure build up. Theoretically, a mainly CO2 atmosphere would preserve foods from spoiling via oxidation, along with being very cold slowing down biological processes. Could be interesting to try.
@@stocktonsipes5753 Yummy carbonated sandwich! Maybe a cheap cooler would not be very air tight from the factory. So if any pressure builds up it vents it no problem. Although, I actually don't know that much about coolers. Maybe most are fairly airtight and the hypothetical coolers I'm imagining are kinda unrealistic.
Came to learn how to carbonate fruit. Left with the knowledge to make an improvised explosive. Thank you so much internet shaquille. On an unrelated note, is your wife able to represent me?
Dude is def refreshing the comments rn tryna see these first few responses… checking for potential errors in the video he could correct… the pressure is on internet Shaquille. what could happen in this comment section? only the ones above know
I've been binging old chepsteps videos as well! Its like this channel is trying to sell me content personally using my metadata that i was previously unaware of...
As a kid we used to buy a chunk from the GoodHumor man for ten cents. We called it Hot Ice because it would burn you! Then we would drop it in puddles of water and watch it bubble away!
I'm still disappointed that at school they were going to let me make liquid nitrogen ice cream, but because of a heavy metal contamination scare a couple of months before they cancelled it.
Would really appreciate if you could mention in your sponsor sections when offers are US-only or some other region-specific thing. Was interested to try Cometeer, but not available in the UK.
I work in a lab that gets dry ice shipments once a week, we always have it on hand. I've seen the residue left over after normal dry ice sublimates. Dirt, pieces of cardboard from packing, etc. Definitely make sure you're using food grade dry ice if you're gonna try these.
The grapes may be okay because its not necessarily making contact but the ice cream... O.o
BRB gonna go ingest some dirty dry ice and sue his ass
I mean, caveat emptor and all but I can't imagine a little schmutz is going to hurt me, especially since you're only using a handful for the ice-cream
Same here. How would you know if your dry ice is food safe when getting it from a delivery box? I assume the food doesn't have direct contact with any of it so why would the shippers use anything different/special?
@M Henry when he says food grade, I think he means dry ice you order specifically for doing this. Not just dry ice packed with your food.
Real subtle "lawyer wife" flex there
how was this comment posted days before the video was made public 🤔
@@Michael_Paul585 Patron's get the video early. They probably get a link to the video while it's unlisted.
She's a lawyer, not a Supreme Court judge
Internet “My wife is a Lawyer” Shapiro
Ben Shapiro's wife is a doctor
“We are painfully familiar with how the back half of the bell curve operates”
Haha good thing he isn’t talking about me.
“Don’t eat the dry ice”
Goddamn it he’s talking about me.
XD
I really love how accessible your ultra specific niche content is. I'll likely never have an opportunity to try this, but you can sure bet I'll remember this video with perfect clarity if I do.
FYI that tang is carbonic acid. Happens when CO2 interacts with water to form H2CO3
Reminded me of the tumblr story where OP combined instant milk powder and carbonated water and figured out the alchemy of instantly spoiled milk.
I think the ice cream is a cool trick, but the constant fear of "oops I made a tiny mistake, now I'm dead" probably cements it in the cool in theory category.
By blending it and waiting an extra hour with the ice cream in the freezer, I think you eliminate the chance of eating dry ice
true
it's really not that big of a deal. you'll be fine. it will sublimate even in the freezer
He is exaggerating, TKOR ate some and didn't die, worst case scenario you eat a small bit and get a bit of frostburn
Loved the clip of chefs steps touching the dry ice with his skin just after the safety warning 🤣
and the warning to not put dry ice in an airtight container, after a recipe that involves sealing it inside a cooler :)
@@Fadeways the plastic wrap will give and not create shrapnel. Worst case scenario you bust your ear drums, unlikely though.
Edit: changed crate to create
@@Fadeways That container was far bigger than the volume of all the things in it, I think it would be fine, but yeah pretty funny how that ended up back to back.
I wonder if there's possibly some mild protection due to the Leidenfrost effect. For example like with those 2 viral videos involving the scientist explaining about liquid nitrogen, and the metal worker even slapping a stream of molten metal. There's a very fleeting period of protection due to a layer of water on the skin evaporating from the temparature change, this vapor gives a brief insulating layer of protection.
The chef steps videos show very quick brief touches rather than any confident handling, so hopefully less likelihood of anything clinging to skin. Not sure, though.
@@Fadeways I was thinking more along when he sealed it in the blender.
Another safety tip I’ve learned is to keep windows open/ handle dry ice outside as much as possible. It’s a tail risk, but carbon dioxide poisoning (distinct from the much better known carbon monoxide poisoning) can be a thing in extreme cases, and dry ice shouldn’t be handled in small unventilated spaces.
Furthermore, if you notice yourself feeling lightheaded at any point, best to put it away and go outside immediately, call a doctor if it gets very severe or someone faints.
To be fair carbon dioxide poisoning shortens your breath pretty quickly, so even tiny amount will push you to search fresh air
Even if I never try these recipes, Shaq’s video scripts are so sublime and hilarious I’d watch a video on how to boil water as long as he wrote it
> sublime
Hehe
Hey man. I don't think I fall under the category of "back half of the bell curve" but I do appreciate the disclaimer. I would hope I wouldn't eat dry ice/stick it in a closed bottle, but I didn't know that those were the specific causes + effects of doing those actions. You probably didn't save my life, but you did make me a more informed person. Which I appreciate.
this video would’ve been helpful when i worked in a kitchen that frequently received salmon atop dry ice. who knew we could’ve been making frizzy fruit instead of playing hot potato.
Cold potato?
or fizzy salmon
I watched this video yesterday and today after passing out off an edible I dreamed I had eaten dry ice and was about to die. Thank you for giving me a nightmare from a cooking video
Back in new york my high school would host a fruit and veggie market, where we got fresh produce before the local stores even did. They'd sell "fizzy fruit" and it was always amazing and CRAZY fresh.
I am so stealing "The Back Half of The Bell Curve". Genius
i think its absolutely insane how you consistently land such interesting sponsors, like i dont even wanna skip the ad even if its at the end of the video
even the safety segment has unreal entertainment value, what a guy
The delivery on "exactly as incomparable as..." was absolutely flawless
I followed your safety tips and wore gloves. I dropped the dry ice, it broke into small pieces and when I tried to walk away I was stepping on tiny, hard to see, pieces of dry ice. It instantly felt like my feet were on the surface of the sun.
(This wasn't actually your fault, it was like two weeks ago. Wear shoes if you plan to accidentally drop your dry ice blocks)
Its generally advisable to wear footwear in a kitchen for most things. Burning hot oil, Shards of glass and sharp objects could be dropped
@@7upjawa I fry bacon in the nude sometimes, all it takes is one bad pop to remind me that I own an apron 🤦♂️
Don't forget to keep the lil hole on the lid of the blender open when you are blending!
I am going to go buy dry ice to try these things based on your recommendation. Thank you internet Shaquille.
Yo just buy the product in the ad at the end. You get dry ice in the package with it. My man sly af.
@@ctjameson bruh I don’t want some stupid mail order coffee that’s the stupidest shit ever imagined
I've done that carbonated icecream trick a couple times before, its fun stuff! I particularly recommend making it root beer flavored, as you'll have a solid float.
Also, the flecks really aren't that dangerous. Just make sure to chew/let it all melt in your mouth so you can catch any bits of dry ice where they can't do any serious damage
"Never put it in an airtight container"... *first minute of the video directs you to put it in an airtight container*
The difference is that a saran-wrap isn't totally airtight, and even if it was, a cling-film blowout is far less severe than one from a hard plastic bottle
@@internetshaquille any mention of cling film reminds me of Ulli's tales of wrapping Roy Orbison In Clingfilm
We made dry ice soft serve as our 8th grade science fair project! Don't know if "is dry ice cream tasty?" was a strong hypothesis, but the answer was definitely yes.
After seeing this video, I'm glad we didn't burn our esophaguses. We broke up our dry ice up by smashing a pillow case full of it with a hammer.
"back half of the bell curve" lmao nice burn
"As incomparable as--" got me. Crushing it as always!
Those classic chef steps videos really are amazing. I downloaded them in case they ever get removed from UA-cam for any reason. Haven't found any UA-cam channel similar to their old style of stuff
Good looking out on that PSA SHAQ DAWG. Embarrassing death is not chillin. But DRY ICE SURE IS...chill.
"Everything's fine?"
Dude wtf, I almost cried, don't do that without warning
Another thing about dry ice is if you have a lot of it you should handle in bigger ventilated rooms not small closets.
"Don't put it an air-tight container as it is dangerous.... unless of course you're try to carbonate fruit in which case it's the sole way to make that fruit." 😂
I suspect the weak point would be the plastic wrap, which would hopefully make it a pretty ineffective bomb. Hopefully.
@@MajikkaniHand no this happened to my cousins and it blew out their garage door. It’s extremely dangerous and not worth the risk.
@@tburrrg2502 ...with a plastic wrapped cooler?
@@48956l yes
@@tburrrg2502 Well shit! I hope they're all physically ok. I guess this is indeed as stupid as it sounds--thanks for letting us know!
Added to my Recipes playlist. You best believe I'll get that lightbulb go off in my head in 6 years time
Every year on the fourth of july when I was younger we made ice cream with liquid nitrogen! The guy who stirred the ice cream would scream as if something was wrong every year, and none of the kids could see what happened through the fog. From the saftey tips, to mentioning alton brown, this video is pretty nostalgic :) I'd love to try fizzy fruit some day too!
Stirring in liquid nitrogen is the only way I've ever made ice cream. Recipes with ice cream makers or multiple bowls and salt just seen so much more complicated.
You got me with the ad, looks like I'm buying grapes this week since the coffee ships with dry ice lol
Lol, I used to work in a lab, we'd get dry ice all the time. Never thought of trying this. We did used to put it in a sink full of warm water and soap, it made a lot of bubbles.
Da king is back baby he neva miss
“…we’re painfully familiar with how the back half of the bell curve operates”
lol
Thanks for the warning of the sealed container. (;
I thought there were different types of dry ice. Ones that are food and and ones that aren't food safe because some dry ice may have impurities that can be toxic.
I think the purity of the dry ice doesn't matter for making fizzy fruit, but it probably does to make ice cream.
Instead of a cooler, how about a pressure cooker? It's sealed and air tight, it has a pressure gauge so you can release pressure if it gets too high, they are built to withstand lots of pressure, they have multiple safety mechanisms to relieve pressure if it gets too high, and it's insulated.
Not a bad idea but I suspect the fruit would freeze. Give it a shot and report back
@@internetshaquille I sure will
MMM YUM YUM YUM.
New catchphrase. Killing it.
I make the dry ice ice cream whenever I can. It makes it so fizzy and smooth! Such an unusual and unique way to make it.
Your delivery is just... chef's kiss!
You could talk to me about anything and I'd listen.
Shaq about to spark a Dry ice supply chain issue from the increased sales ❄️❄️❄️ gotta try this!
Love the Chef Step video reference, i was thinking of that vid when you mentioned fizzy fruit
Great stuff Shaq, will try this as soon as I get some dry ice!! 🤩
“The back half of the bell curve” hahahaha
The incomparable joke was A+
Oh. So that's tge sift cold packets that cobtains in one of my medication box is, dry ice. Thanks, for now on i will cut open dry ice and use it for ife cream
Kitchen is looking great, NetShaq.
Thank u :)
"the back half of the bellcurve" 😄
Trying to think of a joke that isn't overdone to say that this video is quite cool.
"Exactly as incomparable as..." brilliant
Oh nooo!!!! I FELL FOR A NETSHAQ AD *AGAIN*! Now I have to drink a whole bunch of delicious frozen coffee FOR THE REST OF MY LIFE!!!!!!!!!!!!!
I hate that finally a sponsor might actually work on me out of sheer coffee curiosity, god damnit James. Look what you have done to me. Ha, nevermind. You cannot buy it from the UK. I enjoy brewing my own anyway.
thank god we have motorcycle ice cream vendor here, can get some bits of dryice block easily next time they passed by
The algo is lowballing your channel bigtime, so here’s a comment. Now I see the importance of the bell icon
I’ve always wondered if one could make a low-oxygen environment in a cooler by sticking in dry ice in. There would be no sealing, as you want the original air to vent out, plus it would prevent pressure build up. Theoretically, a mainly CO2 atmosphere would preserve foods from spoiling via oxidation, along with being very cold slowing down biological processes. Could be interesting to try.
this sounds super rad but youd have to do something about pressure buildup lest you end up with your groceries carbonated
@@stocktonsipes5753 Yummy carbonated sandwich!
Maybe a cheap cooler would not be very air tight from the factory. So if any pressure builds up it vents it no problem.
Although, I actually don't know that much about coolers. Maybe most are fairly airtight and the hypothetical coolers I'm imagining are kinda unrealistic.
@@OGSumo idk im not a coolerologist this needs some testing
YT RoseRed Homestead showed it some time ago, it's one of her methods for extending the shelflife of dry food.
i like the idea of you knowing it's all gonna be ok
"We are painfully familiar with how the back half of the bell curve operates" 🤣
Yay for AB
"Everything's fine" may just be the hottest take I will ever hear.
I love how this video is essentially a dunk on some 2015 Chefsteps videos. I’m here for all of it.
This is one of those ideas that was better as an idea.
0:09 On that, i actually randomly got some a while back with a doordash grocery order of all things
that "by accident" at 2 minutes is real assumptive
this is the most creative food vid ever WOW
Your opinion
"We are painfully aware of how the back half of the bell curve operates" is a beautiful turn of phrase.
0:45 if this can't build pressure this will not work
1:53 never put it in an airtight container
the cooler is not air tight, but it does build and hold pressure, like a highly pressurised car tire with a slow leak.
Came to learn how to carbonate fruit. Left with the knowledge to make an improvised explosive. Thank you so much internet shaquille. On an unrelated note, is your wife able to represent me?
I LOL’d hard at “how the back half operates”
Shoutout to all the boys at the back end of the bell curve
I would imagine that "almost tangy" quality of dry icecream is a literal tang added by carbonic acid
If by any chance some people want to be idiotic and make the dry ice bomb.... definitely don't put it in a larger glass jar.
Dude is def refreshing the comments rn tryna see these first few responses… checking for potential errors in the video he could correct… the pressure is on internet Shaquille. what could happen in this comment section? only the ones above know
you know too much
dry ice for ice cream is genius
“It’s exactly as incomparable as… (insert Ragusea style ad break here)”
So much faith that we’ll still have ice cream time in the future
I’m going to come back in 2030 just for the wholesome relief of all being alive
The tang from the carbon dioxide is carbonic acid, a thing in beer tasting as well!
Never knew your wife was a lawyer. So cool. You two are a powerful couple 🔥
it's been a looong while since I last heard anyone adress the awful scene of youtube comment sections instead of any other social media
As incomparable as....... genius
The Wife works while, the Man stays home. Awesome.
The advertisement went through! Our boy got his bag!
IF YOU CAN HANDLE THE RESPONSIBILITY, than you can handle soft serve!
Back half of bell curve, checking in
There's also "Septuple cooked chips" from UA-cam channel JOLLY.
I've been binging old chepsteps videos as well! Its like this channel is trying to sell me content personally using my metadata that i was previously unaware of...
As a kid we used to buy a chunk from the GoodHumor man for ten cents. We called it Hot Ice because it would burn you! Then we would drop it in puddles of water and watch it bubble away!
gonna wait until 2066 when I get my first mail in something and I'll watch this video again
This is awesome
OHHH YOUR WIFE IS THE ONE SINGING UNLICENSED MUSIC AT THE CARNE ASADA
I'm still disappointed that at school they were going to let me make liquid nitrogen ice cream, but because of a heavy metal contamination scare a couple of months before they cancelled it.
Would really appreciate if you could mention in your sponsor sections when offers are US-only or some other region-specific thing. Was interested to try Cometeer, but not available in the UK.
Yes Mr Internet Shaquille more videos pls
You're a shining golden god, my dude
"back half of the bell curve" is going in the daily personal dictionary - THANKS
Chef steps dude touched the dry ice w no glove!
maybe mail order perishables are the problem
GOAT