Making food that lasts forever
Вставка
- Опубліковано 25 бер 2023
- Over the last several years, I have experienced many traumatic events. However, with the power of science, I hope to never have to experience this ever again.
My main channel NileRed: / nilered
-------------------------------------------------------------------------------
NileRed/NileBlue Store - nilered.tv/store
-------------------------------------------------------------------------------
■ NileBlue is now available alongside NileRed on Nebula! go.nebula.tv/nilered
(when signing up with this link, a portion of your membership directly supports the channel)
Join the community:
Patreon - / nilered
Discord - / discord
NileRed Newsletter - nile.red/home#newsletter
You can also find me here:
Facebook - / nilered2
Instagram - / nile.red
Twitter - / nilered2
Nile talks about lab safety: • Chemistry is dangerous. - Наука та технологія
This man has pretty much every type of equipment he needs for chemistry but has to cut pizza with a spoon.
Spoon the pizza 'cause no knife
He definitely has knives, too.
@@KainYusanagi that caught me so off guard 😂
Because science!!!
Either that or he's lazy like me some times where I can't be arsed to wash up a knife 🤣
he’s getting closer and closer to becoming a real life flint lockwood
Hahahahahahahaha
FLINT LOCKWOOD!
Nile Lockwood
What do you mean 'real life' that movie was a documentary right????
The chocolate video he made was just the beginning.
I like how his solution to food chains no longer selling his favorite food was not to learn how to make them, but to freeze a finite amount indefinitely.
* infinite
@@angmaraboli6511 very much still finite
@@angmaraboli6511 It definitely is not infinite
You see the pure cookie video??? The guy can’t cook. He cut up unsweetened baking chocolate for the chocolate chips!!!
Dude needs some cooking therapy bad.
I’m no chef, but I try…
@danielcurtis1434 I came here to make the first point, why not learn how then as soon as I saw your comment I remembered exactly why it's a bad idea lmao
This guy's commitment to recipes in labs and shear avoidance of recipes in kitchens is commendable.
That's normal. Because in chemistry you have strict weights and exact steps which taken will produce the same result with 99.9% accuracy. In kitchen, most people go by feel and taste, and when I ask how much eaxtly is spoon full of stuff, I get weird looks (with big hill? Small hill? Level with spoon edges?)
@@Jase_LV Fair. Stovetop and grilling can be that way. Breads and desserts tend to be fairly specific and precise.
considering what he did with the cookies he can’t be trusted with making food
For good reason. He should be kept away from any kind of kitchen
NileRed is calm and collected, NileBlue is flash freezing a hole in your floor.
"Nice objective opinion. One small issue: I am flash-freezing your home."
NileGreen puts you into the liquid nitrogen
@Maria CANCER nice pfp ovarian cancer maria
More like a NileGreen video
NileRed is Gus Fring and NileBlue is Lalo Salamanca
as informative and polished as the content on NileRed is, i genuinely enjoy the unhinged, fuck around and find out direction NileBlue has taken. NileRed is what you publish to a scientific paper, and NileBlue is what you actually did in the lab screwing around while you waited on reactions and instruments to finish running 😂
Woah you're lucky dude
I strongly prefer NileRed, but I also understand how hard it is to produce that content.
Just wait till you hear about NileGreen
And NileGreen is when you end up drunk in the lab
NileRed in the streets
NileBlue in the sheets
absolute favorite bit of this video is nile saying "hey guys, you guys want some... food?" with a distinct pause before saying 'food' (25:56 ish)
And the evil chuckle afterwards
I don't think I would eat his food
Love the way you watered and sprayed the General Tso like a plant lol.
When he called it thirsty I laughed so hard
Because of how Nile reacts to horrible smells, I don't trust him at all when he says, "It actually tastes fine".
@@TippyHippy how many calories?
@@blazey8283 27
@@Rituraj-cp8qn nah man it was atleast 28
This comment section is just 😘😘
@@TippyHippy double it and give it to the next person
I sort of feel like the cracked and broken pizza is a pretty nice visual metaphor for Nigel trying so desperately to preserve his memories of childhood.
The harder you grasp....
@@TheJunnutin ...the harder your pizza cracks. So true man
Good thing for me my childhood was too traumatizing for me to want to eat anything I ate as a child.
@@nuclearcatbaby1131 my one is a mixed experience.
Crunchy noodles I had with my grandma? Yes ofc
Broccoli omelette? F*ck no.
@@PhantomGato-v- The foods I hate most are the foods I hated as a kid. I don’t hate any new foods as much as those.
As for foods I liked as a kid... like McDonald’s, I don’t like it anymore. Tastes a lot blander than it used to. Not sure if they changed the recipe or if my tastebuds just evolved. But apparently they stopped using lard when I was just a baby.
NileRed: That would be EXTREMELY DANGEROUS...
NileBlue: *casually walks through liquid nitrogen*
He didn't touch the liquid nitrogen at all, it was just nitrogen gas
"That was my fortune"
Bro was so sad
Nigel: Disappears to build his fancy new lab.
Also Nigel: Proceeds to ruin his lab with liquid N2.
Yeah, from memory the floor was some kind of elite ultra chemical resistant stuff, wasn't it? Or am I thinking of Breaking Bad.. Either way, I'm surprised that LN2 killed it so easily, over the years I have seen plenty of school and college teachers dump buckets of it on floors and carpets to no ill effect..
@@rkirke1 I may be completely wrong with this so take it with a grain of salt, but I assume the floor cracked because the liquid nitrogen was concentrated in a container on the floor. When you pour it directly on the floor, it spreads out, so it's more likely to pretty much immediately evaporate.
@@mariomario5234 Yeah, fair point. I guess being poured on a (relatively) warm floor would boil a lot of it away before the floor lost too much heat + also have some leidenfrost bounciness going on
You don't eat pizza with a spoon?
@@definitelynotyourdad6333 Only when all the forks are dirty..
Reggie serves a critical function not only as the cameraman, but as the man who goes outside regularly enough to recognize a sin against nature while it is in progress.
But He wouldn't stop it, no matter what. He is even willing to partake.
LMAOOOOO IM DEAAADD
@Pedro Arjona anything for science
So…. basically Skips from Regular Show? 🤣
@@Qubanlink.😂
Seeing Nigel teleport to grab the Liquid Nitrogen is genuinely one of the greatest frights I've experienced in a while 6:15
And.... You got "the most replayed" frame!
*Teleports behind you with a drum of Nitrogen*
“Nothing personal, kid”
*Flash freezes your asshole shut*
@@enterprisekid🫵🤡
The fact that a chemist with a large barrel if liquid nitrogen not understanding thermal shock wasn't frightening?
@@NoSaysJoget a personality man, all your comments on this channel are just this
A chemist who can’t cook is the most cartoon character trait out there
I like to think that Nile's weak sense of taste and smell come from his childhood chemistry experiments in his parents' garage
Remember when he did the bad smelling stuff and was unfazed while his cameraman was dying? Yeah
Like, taste is still highly related to smell, so it's kinda expected his sense of taste would be lessened
@Nick Even The Unstopable Camera Man was dying, how's that possible that's against all rules we've understood
His sense of smell and taste buds are definitely toasted
He's talked on the Safety Third podcast before about accidentally smelling something like nitric or sulfuric acid (or maybe ammonia?) so yeah he's definitely fried his sense of smell several times with chemistry
"Pizza time" he whispers to himself as he puts a freeze dried, crumbled mess that once resembled a pizza in a steamer to rehydrate it, like its not the most unhinged and insane thing someone ever did.
Love it
you won't call it insane when he is eating pizza crackers and you're eating crickets
@@travv88 touché
18:46 for anyone who wants a time stamp
This is Nigel; it's not even the most unhinged and insane thing he's done this month.
@@Mink_Tracks when he said "this will work perfectly" and set the lid down I just burst into laughter
Poor Nile, truly devastating. That ‘I understand’ came from the heart.
18:18 it’s called steaming the food Nile lol bless your heart 😂
Nile is the only person who can say, ‘that’s the worst thing I’ve ever tasted’ with a straight face and continuing to chew.
I gotta give the man credit, he always willing to taste whatever travesty he makes
He really isn't...
Me too. I take it as an experience instead of spitting out bad food.
@@thisiscait then you literally have watched none of his videos
@@thisiscaitjust look at the worst smelling video, he didn’t even care, he’s like hmmmm smells like like throw up and continues to smell it
nigel is deffinitely the guy that would do all this instead of just learning how to cook the food yourself
@Hzul _ * that is his idea, but the idea of food rations is not bad especially nowadays for canning. And our upcoming food shortage.
for real. uber eats is a thing in Canada too
i would laughed SO hard if the Video would have been a factor sponsorship video :D
he even has the entire metal pot right there
To be fair, cooking is just another form of chemistry.
It's amazing how much the food looks like it's being deep fried
Im a cook at a restaurant with these huge fryers, and I have to say, it even sounds like it. Found that pretty cool ngl.
I would love to see another attempt at doing this, except the next time around you do all the food separately and measure the before and after weights to be able to determine how much water was lost in the process
NileRed: Takes all precautions to make sure there are no accidents
NileBlue: Directly pours liquid nitrogen into a plastic bin
NileGreen: let’s nuke things
NileWhite: tictok dances when mixing combustible chemicals
NileBlack: is literally just depressed
Nilepurple: just Nilered but stoned out of his mind
NileBrown: you know whathe will do
Nile literally had a Heinz Doofenshmirtzin moment explaining the sad problems he is facing and used the power of science to solve it
Welcome Reggie the Echidna, as you have fallen in to my trap and shall now serve as my camera man for this commercial im making for my new
' *Food Preserve-inator* '
incredible i know, well you see Reggie **input Niles story about the food he likes not being available** . And so i figured why not make my food last forever.
@@frostbitedragon9 I actually read that with doofenshmirtz voice
Behold, my Nostalgicfoodinator!
While all he needed to do was to learn how to make the food he loved and that would essentially deal with the problem.
@@luckyabdurrahman1085 as you should ;D.
If you microwave food (especially ones prone to getting dry and chewy) use a small dish of warm water NEXT to the dish containing food in the microwave. The steam in the air helps a huge amount.
Secret for cooking great and moist cakes, cookies and muffins/cupcakes in the oven; do the same thing putting the small hot water dish in a low level tray of the oven way below the food tray level, the steam makes a perfect and moist result (taught to me by a passionate, big name donut consultant).
What a brilliantly, delightfully absurd premise, simultaneously fun and instantly accessible by the audience. Wonderful video!
nigel: makes grape soda from gloves
also nigel: cuts pizza with a spoon
smh
i was surprised it wasn't a hammer.
@@danisyx5804 I was surprised it wasn't hydrochloride acid.
Nigel:
"Putting food in the freezer gives it freezer burn and I think that's bad"
Also Nigel: *busts out liquid nitrogen*
Liquid nitrogen makes amazing ice cream because it's flash frozen.
Different size ice crystals from liquid nitrogen or your home freezer
I love that he did all this work just to reinvent the MRE
SteveMRE moment
MREs aren't freeze dried. But backpacking meals are. They're pretty good. But the way you rehydrate them is by adding boiling water. So I doubt pizza would work.
@bbgun061 some mres used to be freeze-dried, things like muesli and some entrées were freeze-dried before they switched over to the flameless ration heaters
I love both channels, keep it up man.
You're doing great
NileRed is the chemistry channel while NileBlue is the alchemy channel
I fully agree with this statement
Alchemy is just chemistry but 90% more unhinged, so yes
@@theredvelvetyfox8814 seeking enlightenment and immortality through chemistry. Basically medieval crackheads.
Oh really?
Reggie: *genuinely concerned* “Why is it bending like that?”
Nile: *laughs*
Over 1 thousand likes and no comments? I'll fix that.
what have you done
*container spontaneously combusts*
Nile: Oops
That's a Nigel Braun thing
Typically people keep recipes alive by learning how to cook it. Lol love y'all
Every video I've seen on this channel has made me question existence.
keep up the good work :)
NileBlue in the future: "I don't want to lose anymore of my friends, so I found a way to preserve them."
"hmmm, he's like 90% of what he once was"
...which is actually why A.I. girlfriends were created.
@@alkeryn1700...yeah, but that last 10% is really important.
@@matthewwriter9539 kind of my point haha.
Flash freeze your best friend!
My man is grieving this chicken chipotle wrap more than I've seen people grieve family members
I know, right? At first, I got worried that he's about to talk about something really sad and serious, and then he goes "cHiCkEn cHiPotLe wrAP". I love this dude.
I get it. McDonalds is such a source of reliability, change is shocking. I have a friend who went on a killing spree after McDonalds changed dollar drink days to "summer drink days".
to be fair i dont think it'd be good to make a video on freeze drying family members, thats reserved for Walt Disney
The stresses of life get infinitely worse when your comfort food is gone lol
@@Rainkit fax
Nile: General Towel
Everyone Else: General Tso
My understanding is that flash freezing the food very quickly keeps the ice crystals small so they don't grow much and puncture the cell walls like slower freezing does. This is supposedly very important to keep the food from rehydrating into mush.
If trying this again, I would suggest weighing the food before going through the process, then weighing again before rehydrating in order to know exactly how much boiling water to add.
It would also be interesting to see what happens with uncooked/unprocessed food.
Picturing Nigel just watering his chicken and rice as part of his daily routine just cracks me up
I swear watering them for slightly less quantities for a longer period should actually work
I'm imagining a postapocalyptic bunker where there's no plant life to be seen, just a watering can for the food.
regular people: gets the recipes for their favorite foods
neil: imortal food
NeilRed
neil nye the science guy
yism, imortal
Neil indeed
wait that makes much more sense
This is a sad thing I've had to come to grips with as an American as I've gotten older. My favorite restraunts were local ethnic restraunts. My favorite was a chinese restaurant it turns out some friends of mines parents owned. You think it will be there forever but a time comes when it closes. My friends, son and daughter of the owners, obviously aren't going to keep it open as they are very well educated college graduates and their parents worked hard so they could have better lives. I've had this happen a few times with family owned restraunts, makes me appreciate them a bit more.
I think you should give props to reggie cause his choice was really interesting and i though it would not work at all!
The fact it stayed together in the freeze step was mind-blowing m
There's something horrifying about Nile pouring water onto the chicken and commenting, *"It's so thirsty"*
Even after death...
For a Halloween special he could feed it drops of his own blood and watch it resurrect into Count Squawkula. I mean Chickenstein's monster. Night of the Chicken Heads?
Man Nigel needs to hang out with US military food scientists. They've spent decades trying to get shelf stable pizza right and achieved "basically edible".
Don't ask them about Omelettes.
Right? Really happy to hear they cracked pizza but he also needs to hang out with the people at NASA who've been doing this since the 90s.
That browning of the cheese was apparently their biggest hurdle
The pizza MRE almost got axed because they could keep it shelf stable, maintain its taste and nutritional value, but could not keep the color right
For what was supposed to be a morale oriented MRE meal, no one wanted brown pizza
@@kutsumiru I think if they did the slow rehydration method then popped it in an oven for a couple minutes you could get pretty close to the real thing. Obviously a 12-hour rehydration isn't very useful in the field but it's interesting to see the developments going on here
Why hang out with US military food scientists when there are food scientists in Canada, where he is from, working on similar problems for military, space, and civilian applications. Of course the point of the video wasn't to come up with a version of pizza that's capable of being freeze dried. The point was to take their favourite take away food and try to freeze dry it with the hope that they could reconstitute it successfully.
Great video! Would be awesome to see you revisit this concept with other techniques!
I knew you were in my province, now know my city! Love it. Love your vids !
same lmao
Finally... Nile has turned "uncooked" from an adjective into a past tense verb.
with his infinite knowledge he has uncooked the entire world
Underrated comment.
That's a really witty comment. Rare UA-cam comment win.
XD
A Nile linguistics channel would probably be all kinds of fucked up, he’s too powerful.
Nile breaking his bucket AND his floor with liquid nitrogen, continuing the streak of NileBlue videos being the most haphazard science videos on UA-cam
Explosions&Fire would be a channel you'd love. He made liquid oxygen and dropped white phosphorus on a stick into it
Love the videos, Nile. Know this is an older upload and ya probably won't see the comment- along with how this project is far gone by now, but coming back to this video, re-watching it, and thinking about it, ya should have put the solid food back into a vacuum with water, forcing it to absorb up the water.
Keep up the good work!
For the entire video, I genuinely thought that they'd just written NileBlue with a marker on top of some masking tape and just stuck it on a normal black shirt for the humor of it.
That is beautiful. It fits this channel perfectly
Wait, did they not do that?
I'm pretty sure they did, but it's swapped out at the end
I was totally fooled. Was planning to comment how funny the masking tape was the entire time.
I didn't even notice it until I read the comment hahaha
@@sscswimmer1 Ohh, maybe. Well, regardless, good shirt.
Nile makes being a mad scientist sound not that bad.
seems more like disgruntled chemist than mad scientist
@@AMan-xz7tx "Disgruntled Scientist" sounds like a great character trope.
A person tried being a mad scientist but soon found it exhausting and expensive, not to mention legally problematic, so they switched to more inane but still outstanding experiments.
@@blakksheep736 thanks for giving me a new DnD character background to annoy my DM with :3
He’s mad scientist. It’s so cool!
@@blakksheep736 steins;gate be like
9:30 The most reassuring I think it's fine ever
you just got a new sub!!!!!! love the channle btw
i genuinely thought he'd learn food chemistry. Not in a million years would I expect him to do this
This isn't food chemistry, it's just chemistry and food.
@@alanbockelman looks like neither to me kek
Lol this is Nile Blue, not Nile Red, so no rule chemistry
This is the most “man refuses to learn how to cook” moment I’ve seen in at least 3 weeks😂
Man tries to use chemistry to keep left-overs.
I would ask "why only three weeks?", but I've found that by internalising that question, I could find a person who fits the bill from within the last 12 hours.
he can only cook meth since hes a chemistry scientist
I think the biggest problem is rehidrasion and frigeration. First need to be as the second, slow and smooth. But the rehidration needs to contain like oil intake if food is fat and flavour intake (from the similar food) to make it more lookalike the old version.
This problem with frigeration and restoration is correlate with fats and carbohydrates, as I think (correct me if I’m messing it up) so maybe to fix it you need to resolve the problem with water vaporisation from those fats and carbohydrates
my word this channel is prolific gold.
Nigel and his cameraman's interactions are my favorite part, they have such good chemistry
ba-dum
no.
Bro he's just stealing his food lol
i see what you did there
@@violahero4life sadge
Ba dum tssss
NileBlue leaving food reviews like "This is 100% edible"
"it's... food"
😂😂😂
"And I gotta say. It tasted very high quality"
I tested it and it was 99.1% pure.5/5
I read this comment at the exact moment he said that. Amazing.
The man behind the camera knows what questions to ask and I love it
This just made me hungry. Nothing else to say other than this is SO AWSOME!!!
"I'm worried the pizza is gonna explode" is how I'd summarize nileblue in one sentence
Honestly I love how NileRed is the channel for very dry, tedious and meticulous general chemistry..
And then you have food chemistry with Nile Blue, which is just a non-stop slapstick tragicomedy of finding out
like the experimental philosophies of post and pre dark ages science. on the one hand is a caveman eating the shit he found growing on a log, on the other hand is someone carefully redistributing atomic bonds
"Non-stop slapstick tragicomedy of finding out" what a great sentence
to be fair this video was also pretty dry. At the end they did try to hydrate it but the results werent all that good
@@bakto2122 LOLOLOL
@@decrepitdebauchery XD
Thank you for these amazing videos they are great ideas
I like how he likens a lot of it to the instant versions when this is likely the same principles for how they’re made (probably lacking the liquid nitrogen). Theoretically, I wonder if liquid nitrogen introduces flavour into it.
Nigel can turn gloves into fruit juice but cuts pizza with a spoon. I am not believing that Nigel is a real human
*nigel
@@sashathedonut i cant believe that i misspelled his name
It's BECAUSE he does that, it makes him a real human
He’s Canadian 🤷♂️
i mean, if i was eating something that you usually eat with a spoon and i needed to cut it for some reason, i would probably not reach for a spork.
Here is a thought. Measure the weight of each item before and after freeze drying, then you will be able to calculate how much water is needed to rehydrate. Smaller chunks rehydrate better. Separate the rice and other items so you can rehydrate separately. I am interested in freeze dried foods because of backpacking.
I thought about that and also rehydrate inside of a pressure cooker. Just a guess but maybe it'll push the water inside of the food? Idk
@@kevinroscom sadly, pressure cookers doesn't use pressure in that way.
What I think could work better is to fill a plastic bag with the food and the exact amount of water needed, seal the food in a vaccuum bag and then extract the air without extracting the water. That way the water can be "pushed" against the food, which then has the time/space to absorb it. Of course, that's not a practical solution, but it would work in the way you wanted it to with the pressure cooker.
@@MonsterUpTheStairs One problem I can think of is that with something like bread the outer parts would absorb too much water and become soggy while the inner parts are still dry
Actually if the rice texture is pasty which means it actually got too much water but while the chicken needs a bit more, Is actually quite close already as reheated chicken will be tougher and harder to chew to start with usually. So they can try separating the rice and chicken and add different amounts of water to make it better, but hey that’s a very good first try I would say but need some refinement to make it actually reversible
@@MonsterUpTheStairs Honestly.... that actually sounds pretty viable and a half decent way to do it. Leave it to reconstitute in the fridge for a day or two, most home vacuum sealers have a setting to do exactly that these days; and then sous vide to cook it right in the same bag.
Nile is the one guy we need to NOT be stressed, or something horrible would happen. (He's small city power level or stronger)
Nothing got me like Nile watering chicken and saying "but it's so thirsty"
nobody in this world has said or written this sentence until you did
congrats 🎉👏
"The chicken is sucking it up" -nile red
When your thirsty for chicken
I am so glad it wasn't just me.
Putting the sad, crumbled ruins of what at one point was a slice of pizza in a steamer: “it’s pizza time.”
I feel like I'm gonna need to talk to my therapist about how uncomfortable the words 'the chicken looks a bit glassy' make me feel
I hope you're able to work through such tough time in your life. Stay strong!!
I’ve had that happen. Didn’t want to eat it
0:50 "that's very sad"
That part? Not when he said "Look, the chickens sucking it up"?
@@milesedgeworth132yeah that part was real goofy
“It’s still so thirsty!”
I genuinely feel so bad for how disappointed he is over the restaurants' closing😢
How is this man not on a watchlist, wtf (I will inevitably subscibe)
He probably is
The stabbing open of the boba, the chaotic liquid nitrogen incident, the slicing of the pizza with a spoon...
I'm thinking we need a survival video of Nigel trying to brave the outdoors. By himself. It would be hilarious. Sorry😂😂
Can name that channel NileGreen , because its outdoors, where the green stuff waves its branches to create storms.
Already taken
@@radmadlad6131 unfortunately
@@lordsqueak um
@@lordsqueak search up NileGreen. Please.
I feel like when Nigel walks into the office with a plate of food for you to test without any context, you have reason to be concerned
They were probably wondering what kind of household items he managed to convert into rice and chicken.
@@laerin7931 "He did _what_ in his cup?!"
@@laerin7931 ”and what I have in here is latex gloves turned into chicken with rice made from balsa chips”
@@mzzj2 "here i turned a uranium-235 into a garlic ricebowl with terriyaki sauce beef and chicken"
I really wish you would re visit this. You could potentially change how the world stores and eats food, also the cost of keeping the food stored would drastically be reduced. If you ever seen Back to the Future when the mom puts the tiny pizza in the micro wave and it comes out full sized, I am certain that following this path would eventually lead you to that or even a branched idea, relative to our time and technology. I'd like to know what happened to the nutrition content after the process. I understand this method is used, however there aren't any cheap ways to make it. Hoping with more work you could possibly come up with something conventional that could be sold to the general public. We know business like money, and because of that, it halts our progress and technology to keep people paying, I guess it would be nice to see a civilian bring it to life and essentially show the world were we should be at.
Great Video, Very Entertaining.
We already have freeze-drying technology and is used in applications including space travel
this is why the kids from back to the future were so impressed with mom's pizza rehydrating skills
I love the “I want objective opinions” followed by an immediate “I did not like those opinions” XD
That is how rigged statistics/research starts.
Additional change that could help with the rehydration step: Since adding heat cooks the food, you could use a piezoelectric transducer to create a fog without any heat, allowing you to reintroduce moisture without cooking the food. Joelcreates made a video with that idea changing toast back to standard bread (the reverse toaster)
Or just use a humid box (like a dry box but with water instead of desiccant) instead of getting so fancy.
Additionally calculating the weight with and without the water to not under or over moisturize
I was gonna suggest something almost exactly like this, just put the food in a box with a humidifier on the highest setting and heat it to around 60C (so it doesn't cook further)
When I was working in kitchens we used to concentrate the flavours of certain foods such as watermelon and cucumber by vacuuming it which served to ‘force’ the juices back into the food after breaking down the cells. I wonder if there’s a machine that will allow you to do this whilst introducing a water vapour
@@lilganja1337 I would wonder tho if you would have to do each part of the food separately. the pepperoni, cheese, crust and sauce all would have different moisture levels. would they absorb back just what they had, or would it be evenly distributed, leaving parts too moist, and parts too dry?
Watching Nile loading his lunch into a lab grade freeze drier while wearing all the necessary safety equipment was the peak point of my day.
Chicken Capotle Wrap is a flour Tortia with a fried chicken tenderlion, lettuce,shredded american, and a mixture of Mayo and chipotole sauce
Taco bell Taco kits can be found in grocery stores and even on Amazon but its just flour tortia,corn tortia,refried beans,Shredded cheese, tomatos,lettuce,and their seasoned ground beef arranged in different ways....fried corn tortia folded and everything but the flour tortia for a taco or 2 flat fried fortis and everything but the flour tortia between them and flour Tortia wrapped around for the crunchwrap for instance
You didnt say which restaurant or Dish but all Dinners tend to learned from the same Cookbook which is why most restaurant food tastes the same unless they have a creative cook or Chef
Regular people dealing with adulthood: that sucks, anyways.
Nile: I WILL PRESERVE MY CHILDHOOD USING SCIENCE.
Exactly 😂
Lying awake that one night per month and getting depressed about that kind if stuff.
Nile: Has almost every chemistry tool he will ever need
Also Nile: uses spoon to cut the pizza
Yeah, AVE would use a chainsaw.
y'know spoons?
Copied comment
@@abgmurrell4074 you realize that two different people can have the same idea
@@edgyanole9705 he the copyright police
Thinking on this, there was definitely a better way to get it to work. A moisture % check beforehand would've been helpful to the end result
You should have used the method from military grade MRE, which, if well preserved, can be consumed many years after, just by heating it up. There is a channel in which the host consumed 90s chicken stew that was completely fine
The part where the pizza got all gross and stuff reminded me about how military scientists struggled for years to try and make an MRE stable pizza, and all of them came out looking identical to what Nile had in the steamer lmao
Yes! ...and the various teams who make food for the various space agencies around the world. Full time professionals who've run into a myriad of failures that they know what works and what won't.
Pizza is just impossible to do stuff with. Jelly Belly for example tried to make pizza flavored jelly beans and the end result is what they currently sell as the vomit flavor
@@megadumpy7042 that is the best story
@@inthefade ikr
I "got to" try it once. I'd put it only slightly above the Vomelette.
If the cases haven't been rat effed, I'll take the Jalapeno Pepper Jack Beef Patty, Beef Ravioli or, if I want the better snacks Cheese Tortellini.
The Mexican rice is tolerable too and helps with the Meals Refusing to Exit issue.
I thought something you might want to consider is weighing the food before and after to know the amount of moisture that was lost in the process. That way, when rehydrating it, you won't do so with too much or too little water. Sorry if someone has already suggested this.
Great idea!
This is what everyone in the freeze drying / prepper community does.
Great idea 👍
don't be sorry mate, what r u also a flipping canadian?
@@sauravayyagari7606 nah from Hawaii so.. Basically the same thing in that aspect.
"i'm afraid the pizza is going to explode"
me too man... me too.
Here's an idaa for a solution: in order to reincorporate the moisture back into the food, you could use a humidifier but the process would likely be too slow and requires that water penetrate through the surface, causing that unpleasant texture you're experiencing. As an alternative, I would suggest something that in principle, lies between the concept of exciting water molecules using microwaves which normally heats food and either using a different wavelength or type of frequency, to utilize principles of acoustic resonance where something like vibrations of the food allow the reintroduced water molecules to pass eventhly as it rehydrates the food. It's kind hard to explain without spending more time looking up the exact sciences behind it, but hopefully you get the idea, where it's a type of osmotic treatment.
Generally, when reconstituting freeze dried food, you want to weigh the food before and after the drying process and add that much water back, usually by pouring hot water over the food and letting it stand for 10 to 15 minutes. Reconstitution also works better on smaller pieces or powderized food, as the water is able to penetrate faster and allows for more even hydration.
Agreed. And trying to reconstitute several things together (meat and rice) is destined to fail because one requires more water than the other (thus the before & after weighing you described). Pizza is probably hopeless because of this - soggy crust, partially rehydrated pepperoni, etc. Also I won't even get into what a ghetto freeze drying cycle he ran. No temperature control much less temperature ramping, etc.
@@sootikins I'm living for the term 'ghetto freeze drying'
I was thinking similar with the weighing but for reheating maybe sous vide would work better? If you vac sealed it with the water lost it should force the water back in I would think
GHETTO FREEZE DRYING LMAOO
@@sootikins Yeah it took the US military literally four decades of R&D to come up with a shelf stable freeze driable pizza.
I send my deepest condolences to you and everyone affected by this. No one should have to suffer a loss so dire as this. Great to see you persevering through this chickens wrap catastrophe
Chicken wrap apocalypse, even.
I send my deepest condolences to the pizza, the poor thing.
snack wraps the real mvp o7
@@somemusicfan01 snack wrap is the savior of humanity.
@@PhantomGato-v- snack wraps could have prevented covid
love your videos 👍👍
20:47 The sentence that plays right before the experiment mutates and starts eating humans in an analog horror video
Seeing someone who is so good with chemistry have so little cooking intuition is hilarious.
On the contrary.. He'd be Prolly the best at Cookin Meth tho💀💀💀
The moment I heard you say you were going to freeze dry things, I had flashbacks to the food sciences course I used to help out in. So many blocks of dried, room temperature ice-cream...
Then I saw the kinds of food you were going to try to preserve, and at that point I was curious to see how bad the result would be.
And *then* you busted out the liquid nitrogen.
I feel like I’ve seen a quote somewhere that said like, “a chemist may be smart, but they’re definitely not bright” after I saw that liquid nitrogen accident
I like the spray bottle rehydration method but it'll probably take a lot more trial and error with the volume of water needed and the amount of time it's left to rest in the fridge. For a first attempt i'd say it's pretty promising
This feels like evil character origin story . The trauma of not being able to re-experience childhood memories
Bro is gonna take over the world just to recreate his childhood memories
He could just move 20 KM to a place where Taco Bell is still open