Ben made a mistake with the amount of Cl in the Calciumchloride, the correct formula is CaCl2. He is missing a second Cl in his "version" of the equation so that he can`t form 2 NaCl because he only got one. The correct equation in the end would be 2NaC6H7O6 + CaCl2 -> 2NaCl + C12H14CaO12. Either way awesome video and I for one enjoyed the chemistry on the board and between the who chefs :P
So, the alginate compound polymerizes in the presence of calcium ions. The gel-like quality isn't a property of the molecules. Instead, it's a property of polymerization (a long chain of repeating structures). If you guys are getting gel all the way through, there are a few things you can try. 1, decrease the concentration of Calcium in your water. (Less concentration gradients for diffusion) 2, take your spherified food out earlier and rinse the surface. (Less time for diffusion) 3, decrease the temperature of the calcium chloride solution. (Slow down diffusion)
Another thing that I got from cocktail videos that use the exact same process is to use distilled water (because tap water has calcium in it) And also take it out of the Calcium solution and in to another bowl of cold water to stop the reaction which will give those pearls the pop that they were after.
The other option is to do reverse spherification instead. For this the calcium goes into your liquid to be spherified and then you drop it into a alginate bath.
"I haven't even put any balls in liquid yet, and I already think this is just not worth it." - James, 2020. That's going on a plaque somewhere. Wiser words were rarely spoken, sir.
@@laurastarbrook1308 They use metric bananas over there- all are exactly the same length as regulated by International Organization for Standardization. You're probably thinking about imperial bananas from America.
Lol I've always loved the theme, but in this case he's being a nerd. Nerds are academically inclined whereas geeks are more hobby driven(Ben in 99% of other situations). That being said if you're a bit of both, and care about the difference, you're entirely a dork😂😁
The return of "Super Geek" made my entire week! And I think Ben had the right idea with the arithmetic, but he started to go wrong because the formula for calcium chloride is CaCl2!
I honestly don’t know why this comment doesn’t have more upvotes. It’s the Super Geeky song, people!!! Is this the first time I see the lyrics? Thank goodness I have learned my lesson and not ate anything while watching the video. The lyrics are super funny!
Even if it wasn't perfect, I still find Ben's chemistry lesson to be the most ADORABLE thing I've seen in a long time... And James' reactions were hilarious! #supergeek #supersweet
honestly, he really is a nice person. What do you want from a guy whose parents have been giving him cookbooks for Christmas since he's been old enough to read.
James: "Are you going to be able to explain to me how it forms these things? " Ben: *starts writing on blackboard* Me: *immediately thinks of super geek clip* Video: *plays super geek* Me: "yes!"
I've done some spherification, and I've found reverse spherification generally works better, and will maintain the pop. The problem is the alginate is what reacts and forms the membrane, so when it's in the ball solution, the reaction just continues and the longer it sits, eventually it will turn into a set gel. Doing it in reverse, the membrane forms out of the liquid of the bath, but it also means that there is no alginate in the ball solution so the membrane will get thicker the longer it is in the bath, but when you take it out, it will stop the reaction. With this method I never had to add the sodium citrate either. Never tried that device, just used a squeeze bottle, eye dropper, or syringe. Also, using a vessel that is deeper will help the balls form the right shape as they set and drop to the bottom, the gravity in the water helps them stay spherical. That's been my experience, anyway.
@@kouchabake Pretext: I also basically know nothing about this. It means that you add the powder you originally add to the bowl, into the squeeze bottle, vice versa. You can't add the flavour after you make the ball. XD
@@lNFINlTEx what's weird is that i got one of the Japanese Pop'n Cooking DIY candy kit with all the powder and had to make fake salmon roe since it was the sushi kit and it used this same process. i was able to do it and i'm just an amateur home cook. I could be wrong but if they were using a narrower and slightly taller bowl would it give the drops less of a chance to flatten out and more of chance to form spheres due to there being less velocity when hitting the ball
Ben: tip should be 6 inches from the balls Ben seconds later: behave that’s what it says, behave Also Ben : if you wanna know what 6 inches is James, its about a banana
Me: "Man, my chemistry studies feel like I'm not gonna use them very often outside of work" *Sees Ben do chemistry incorrectly* Me: YOOOOOOOOOOOOOOOOOO
I love Ben in this video - it looks like he’s had too many coffees, or maybe he’s just excited that he has new gadge to test a g+t, but the combination of his enthusiasm, his simple “chive! Chive.” descriptions and surprising us with a burst of excitement with chemistry before James tells him “you love a talking point.” It’s just fun to watch.
Is that Jamie's laugh I hear right after "the needle should be 6 inches from the balls"? Feels kind of weird being able to recognize him just from a laugh when I rarely* watch these videos. * more of a techie than a foodie. That I watch at all is a testament to their skills, passion, and the fun they have together.
Still would like, as the other posters said, a Midweek meal challenge just for the chefs, 1 burner, 1 pot, limited utensil count (say, one set of ordinary cookware, 1 chef knife, a paring knife, and a cutting board), limited counter space. They can battle against each other. If they break the rules, points get deducted. Edit: Should be a full balanced meal for full points.
@@yoonmikim5663 as someone who mainly makes pasta/rice dishes not having a seperate hob to cook those sounds frustrating. As side note, do you have any one pot recommendations?
James and ben are like the two halves of me James:brutally honest and truthful Ben:nice and trying to find the positive James is how i actually think and ben is what i say
I love to see Ben having smarts in so many different areas. Many people have forgotten about their secondary school chemistry lessons by now. Even though it had a small flaw, your logic was on point. Great job, Ben! All-round geek, you. Love from a scientist
Somehow I had a vision of James and Ben as an odd couple type set of teachers giving a class where Ben is really into the subject and James is nursing a nihilistic view of humanity.
Oh dear Ben.... the Bennuendos are just too much in this video: “Hold on let me just get my banana out” “the tip of the needle should be 6 inches away from the balls’ 😂 Oh God no now James has started! Don’t do this to yourself!
Gotta back to basic maths and chemistry Ben: Our Reactants: Calcium Chloride: CaCl2 Sodium Alginate: C6H8NaO7 Our Products: Calcium Alginate: C12H14CaO12 Sodium Chloride: NaCl Water: H2O With the products being our desired gelatinous compound and the byproduct of salt our balanced equation must be: CaCl2 + 2C6H9NaO7 = C12H14CaO12 + 2H2O + 2NaCl
I had a kit for this about 7-8 years ago...For New Years Eve, we made alcohol pearls and bubbles and added them to sparkling wine. It took practice, but it was great fun!
Okay we need a pass it on using where everyone needs to use it for something. Like a spag bol with tomato sauce beads and olive oil beads and basil beads. Basically everything's a bead
Ben, oh you wonderful super geek, that little tutorial was just so cute. Forget meal packs, can y'all just bottle up essence of Ben's wonderfulness and ship to us?
So, I learned about a new kind of chocolate when I visited the chocolate museum in Belgium (Something I can highly suggest for you guys to visit). Ruby chocolate is pretty much pure chocolate, but it‘s pink and much more fruity. I have been trying to find a good flavor combo with this chocolate. Any chance you guys wanna check out Ruby Chocolate?
The channel Hercules Candy talks about flavor pairings for ruby chocolate. Nuts and cherries seem to go especially well to bring out the tart, fruity flavor
He messed up the formula of Calcium Chloride and as a result his equation isn't balanced. The correct equation would be 2NaC6H7O6 + CaCl2 -> 2NaCl + C12H14CaO12
When I clicked the vid I thought the device was going to be like a bunch of triangle pointed nozzles on an ice tray shaped plastic that dropped the liquid through like a multi-squeeze bottle. I was disappointed that it was an electric gadget, but not disappointed that it didn't work as well as an actual plastic squeeze bottle! LOL
I'm a bartender at a chain known for "molecular mixology" as a part of our USP and we sell drinks with spherification as a part of the experience. The thing about alginate and spheres is the gimmick is tied to the making which is why a lot of chefs and such get excited about spherification but others don't find it as fascinating. That's why our caviar drink that has it as a focus lets the guest make their own spheres - it lets them control it and have fun with the method rather than just having balls floating about. The other one with spheres has them basically as a way to add flavour as a separate note. The drink that people actually get excited about the sphere though is one we make with reverse spherification. It's a more complicated task to make with more points of failure but it's a much more impressive result.
@@sebeckley Reverse spherification is where you do the process with the solutions inverted. We make a solution with calcium in and freeze it, then add it to a hot alginate bath. The outside begins to melt and the calcium reacts to form a membrane around the inside, trapping it in a bubble before it can diffuse around. We then rinse off the excess alginate and store them to be used in a drink. With the reverse process you're able to make much larger balls than with direct which makes for a pretty impressive spectacle.
@@seanthebluesheep Was looking for someone in the comments that knew a bit about spherefication. Haven't done spherification in years but do the recipes they're following seem right to you? There was something I couldn't quite put my finger on aside from them not resting their mixtures for longer or using some sort of vacuum machine to get rid of the excess air, also the adition of sugar to the chive pearls also seemed odd to me as I don't recall sugar being a large part of the reaction. Either way I second reverse spherification as the best way since you're not adding the alginate into the food which always has felt odd mouthfeel wise.
That was some of the funniest banter on one of your videos! P.s. I think you guys should release a playlist of all the songs you've made up for Sorted. They're mighty entertaining!
7:06 mate, you magically created an extra Cl on the other side of your equation, but good effort, it would have to be CaCl(small 2) as Calcium carries a 2+ charge and Chloride ion a 1- charge therefore creating CaCl2! also seeing and = not an arrow and calling O (oxygen) as zero really broke my a level chemist heart :’) final equation would be 2Na(Alginate) + CaCl2* -> 2NaCl + Ca(Alginate)2 *small 2
How do you say that in words? (Not being sarcastic, are there any di's or tetras or hyphens or ites or ates? I love it when a bunch of molecules gang up together and slap you in the face with fourteen syllables....
By the way a good lazy way to denote a superscript ² is using ^2 - a better way is to actually write it by holding down the 2 on your phone or typing alt+253 using the numpad on a keyboard.
7:05 2 things Ben ballsed up (3 for pedants): 1) Ca ions are 2+ charge, which means the number of Cl ions should be 2 on the left hand side of the equation (CaCl2). 2)Na is 1+, so the alginate part (C6H7O6) must be 1- (assuming Ben hasn't ballsed the number of Na up too), this means the product should be Ca(C6H7O6)2 to balance the Ca 2+ charge. The NaCl part is fine. These two combined balance the equation. 3) It shouldn't be an "=" sign, but an arrow (if irreversible), or if reversible, 2 half headed arrows in opposite directions. And a subjective gripe from me: say "citrate" like you would "citrus"! If you say "sit-rus" then say "sit-rate"!
“I didn’t get it wrong! We f*cking measured it with a banana!” -James 2020
Is it a preview on how the new kitchen-building vlog will go? 😉
@@purrgundy I really hope so
Bonus points for a reddit reference. "Banana for scale."
One of the best sorted moments ever
I think the banana was too big... 8-9 inches instead of 6. Hence the not-quite spheres, not-quite discs.
Ben made a mistake with the amount of Cl in the Calciumchloride, the correct formula is CaCl2. He is missing a second Cl in his "version" of the equation so that he can`t form 2 NaCl because he only got one. The correct equation in the end would be 2NaC6H7O6 + CaCl2 -> 2NaCl + C12H14CaO12. Either way awesome video and I for one enjoyed the chemistry on the board and between the who chefs :P
Thanks! I genuinely was wondering! ^_^ I was starting to doubt Ben, when he called the oxygen 'zero' instead of 'o'.
I was searching for the second Cl
I knew the first comment would be a correction on the chemistry.
Thanks for clarifying and we're glad you enjoyed the video 🙌
Yeah.. calcium chloride formula was so wrong. 😂😂😂😂
I just love how James transforms into a ginger cloud of doom whenever they start testing new equipment. 😁
I need "a ginger cloud of doom" on a T shirt. That's amazing
"Ginger Cloud of Doom" new band name I call it!
James 'I'm all about fun' Curry :)
I read this as "ginger clown of doom" and I think it still fits...
Ginger cloud of doom AKA a prick
"Well, Ben, as you all know, I'm all about fun." -James.
I love how Ben can't keep a straight face to that.
None of us could 😆
So, the alginate compound polymerizes in the presence of calcium ions. The gel-like quality isn't a property of the molecules. Instead, it's a property of polymerization (a long chain of repeating structures).
If you guys are getting gel all the way through, there are a few things you can try.
1, decrease the concentration of Calcium in your water. (Less concentration gradients for diffusion)
2, take your spherified food out earlier and rinse the surface. (Less time for diffusion)
3, decrease the temperature of the calcium chloride solution. (Slow down diffusion)
Wow.
Another thing that I got from cocktail videos that use the exact same process is to use distilled water (because tap water has calcium in it) And also take it out of the Calcium solution and in to another bowl of cold water to stop the reaction which will give those pearls the pop that they were after.
Blue eyes white Dragon! Blue eyes white Dragon! Blue eyes White Dragon! POLYMERIZATION!...
Blue eyes ultimate Dragon!
Sorry, I had to.
The other option is to do reverse spherification instead. For this the calcium goes into your liquid to be spherified and then you drop it into a alginate bath.
You are doing Gods work.
Really disappointed this wasn’t called “2 chefs, Many balls”.
Tea and Liquor “Behave.”
@@parlance1 I always behave. Most of the time I behave appropriately.
More like ... 2 chefs balls it up !
Fun with bens balls😆
Or just "balls to the wall" 😅
Probs to Mike for the song. Genius. I love when he revisits his former career for sorted videos. Always the best tunes
"they're not like CHIVE!
they're just like chive~"
😆😆😆
This cracks me hard
"I haven't even put any balls in liquid yet, and I already think this is just not worth it." - James, 2020.
That's going on a plaque somewhere. Wiser words were rarely spoken, sir.
Only James can tell someone they're honestly a nice person, genuinely mean it and still be insulting them 😂😂
"They're not like 👊🏽 CHIVE, they're more like ⭕ chive ~"
Makes sense right?
Absolute sense 🙆🏻♀️🙆🏻♀️🙆🏻♀️
The best part of the entire thing tbh 😂
chive 🤲. 😆
@@SortedFood I had to pause the video. It was hilarious!
Ben: "a banana is six inches"
Everyone: "why do you know that, and what else are you measuring with a banana?"
Bananas are also different sizes
@@laurastarbrook1308 They use metric bananas over there- all are exactly the same length as regulated by International Organization for Standardization. You're probably thinking about imperial bananas from America.
Gotta love how Ben went from "needle 6 inches away from balls" straight to banana length.
Not balls, I hope.
If you’re in the States, a dollar bill is about 6 inches. (Just in case you don’t have a banana handy.)
I didn't realize how much I'd missed the "Super Geek" theme until it came up.
Thank you for being such a dork, Ben
Same! It's been too long :)
Lol I've always loved the theme, but in this case he's being a nerd. Nerds are academically inclined whereas geeks are more hobby driven(Ben in 99% of other situations).
That being said if you're a bit of both, and care about the difference, you're entirely a dork😂😁
Yes to more super geek!
Its why I call him Fouriarty
"Honestly you're such a nice person" one of the only ways complement is a real insult 😂
Most British compliments are actually insults.
@@MrAnonymuncule So that's where we inherit it from? A lot of us southerners in the US use compliments as insults too.
"Mouth feel" - that's it, Ben has officially turned into Charles Boyle 😂
Mouth feel is a real culinary term
I am here for this analogy! 😅
😂😂
The return of "Super Geek" made my entire week!
And I think Ben had the right idea with the arithmetic, but he started to go wrong because the formula for calcium chloride is CaCl2!
He's a SUPER GEEK 🙌
That would also show where he ballsed up in the chemical equation. if i'm not wrong, you can't get 2NaCl with only one Cl..
I honestly don’t know why this comment doesn’t have more upvotes. It’s the Super Geeky song, people!!!
Is this the first time I see the lyrics? Thank goodness I have learned my lesson and not ate anything while watching the video. The lyrics are super funny!
"How did I get roped into prepping your dinner party?"
Well James, what did you think was going to happen after your Valentine's date?
EXACTLY.
Touche'
i literally squealed when the "super geek" song started playing 😍😂
Meeee toooooo!! 😂😂💕
6:14 The way Ben's eyes light up when James asks him to explain how the balls are form is special
Even if it wasn't perfect, I still find Ben's chemistry lesson to be the most ADORABLE thing I've seen in a long time... And James' reactions were hilarious! #supergeek #supersweet
"You're such a nice person!" is the new insult in the Sorted household.
😂
Roughly equivalent to the Southern "bless his/her heart"?
I am going to use it at work :)
honestly, he really is a nice person. What do you want from a guy whose parents have been giving him cookbooks for Christmas since he's been old enough to read.
@@foulchild book ? what is book ? its 2020 what are books ?
*James to Ben in the most disappointed voice ever* : Honestly you are such a nice person
A true Scot.
James: "I'm all about fun"
James, not even a minute later: "How did I get dragged into cooking for a dinner party"
*for YOUR dinner party.
Standard James.
"They're not like CHIVE.. but they're like chive"
-Ben, 2020
_chive_
I think Ben is one tragic experience away from becoming a super villain. He's already got the mad scientist part down. Lol.
How HOW HOOOOW is James LITERALLY the human embodiment of Grumpy Cat?! I need to know.
omg he is!
it's a dirty job, but someone has to be the cynic...
@@timhyatt9185 sorry but our kind is just born this way
He's Scottish mate
Lol, another 30 years and he'll probably turn into Garfield.
James: "Are you going to be able to explain to me how it forms these things? "
Ben: *starts writing on blackboard*
Me: *immediately thinks of super geek clip*
Video: *plays super geek*
Me: "yes!"
Saaamee!!!
Yes, but he immediately screwed up the chemical equation and said zero when he was trying to figure out oxygen. He has lost super geek status.
"these are my first balls that have dropped" oh god he's not even trying is he
I've done some spherification, and I've found reverse spherification generally works better, and will maintain the pop. The problem is the alginate is what reacts and forms the membrane, so when it's in the ball solution, the reaction just continues and the longer it sits, eventually it will turn into a set gel. Doing it in reverse, the membrane forms out of the liquid of the bath, but it also means that there is no alginate in the ball solution so the membrane will get thicker the longer it is in the bath, but when you take it out, it will stop the reaction. With this method I never had to add the sodium citrate either.
Never tried that device, just used a squeeze bottle, eye dropper, or syringe. Also, using a vessel that is deeper will help the balls form the right shape as they set and drop to the bottom, the gravity in the water helps them stay spherical. That's been my experience, anyway.
pretext: I know nothing about this.
So by reverse spherification, I get the balls first before adding the flavours?
@@kouchabake Pretext: I also basically know nothing about this.
It means that you add the powder you originally add to the bowl, into the squeeze bottle, vice versa.
You can't add the flavour after you make the ball. XD
@@lNFINlTEx what's weird is that i got one of the Japanese Pop'n Cooking DIY candy kit with all the powder and had to make fake salmon roe since it was the sushi kit and it used this same process. i was able to do it and i'm just an amateur home cook. I could be wrong but if they were using a narrower and slightly taller bowl would it give the drops less of a chance to flatten out and more of chance to form spheres due to there being less velocity when hitting the ball
I love it when Ben geeks out. Makes me feel all warm and fuzzy ^^
James: “As you know, I’m all about fun” Such a Scotsman!😂
100%
I have never related to a line in a SortedFood video more than that one.
He is the most Brit sounding Scotsman I have ever heard!
Such a James!!
@@mrs.thomas-usmcwife5686 Scots ARE Brits. I think you meant English-sounding.
Ben: tip should be 6 inches from the balls
Ben seconds later: behave that’s what it says, behave
Also Ben : if you wanna know what 6 inches is James, its about a banana
I almost choked on my lunch!
James probably has an 8 incher so he knows what 6 inches looks like
GlitterAddict it’s the Internet grow up
@@InkyM4 was your lunch a banana?
Whether it was right or not, I really appreciated that Ben knew enough to even try and write out the chemistry!
“You know what’s 6 inches”
“ a banana!”
I spit out my tea 😂
I can't help it...James' salty grumpiness just makes me fall more in love. He's so hard to impress and so hard to please and i love that
Every 2 Chefs test ever.
Ben: This could be fun!
James: I hate everything about this.
Pretty accurate 😂
HEY James was looking forward to the ferrari G2 pizza oven thing. i think?
Don't forget "Ben you're too nice"
Ben is a dog. James is a cat. 😂
I just love this though.
Ben: it's not like CHIVES but more like ~chives~
😂
Me: "Man, my chemistry studies feel like I'm not gonna use them very often outside of work"
*Sees Ben do chemistry incorrectly*
Me: YOOOOOOOOOOOOOOOOOO
What did he get wrong?? I don’t know I’m curious.
tell us correctly, "well we're waiting..."
"Behave! That's what it says, behave!" ~quote a la Ben, the disappointed dad of SORTEDfood
I love Ben in this video - it looks like he’s had too many coffees, or maybe he’s just excited that he has new gadge to test a g+t, but the combination of his enthusiasm, his simple “chive! Chive.” descriptions and surprising us with a burst of excitement with chemistry before James tells him “you love a talking point.”
It’s just fun to watch.
I love whenever Mike sings, make him do it more please. And Ben was more than super excited for this.
Ben “That is a talking point”. Me “why are there slugs on my salad?”
LOLLLLL
Is it still a "talking point" if everyone's talking in hushed tones behind your back?
I was thinking more "oh great a rabbit shat on my salad" XD
My thought was "It looks like a very sick Guinea pig shat all over it."
"we don't have any balls" - james, you're killing me man
Highest Benuendo Count per episode in Sorted history...:-D
1:50 That was hilarious.. The moment James got it.. 🤣🤣
Is that Jamie's laugh I hear right after "the needle should be 6 inches from the balls"? Feels kind of weird being able to recognize him just from a laugh when I rarely* watch these videos.
* more of a techie than a foodie. That I watch at all is a testament to their skills, passion, and the fun they have together.
Still would like, as the other posters said, a Midweek meal challenge just for the chefs, 1 burner, 1 pot, limited utensil count (say, one set of ordinary cookware, 1 chef knife, a paring knife, and a cutting board), limited counter space. They can battle against each other. If they break the rules, points get deducted.
Edit: Should be a full balanced meal for full points.
I think 2 hobs would be fair though.
@@group555_ I don't get that... so I think 1 pot rules them all. So 1 hob.
I really want this to happen, also, if something goes out of the allotted counter space it can't be served.
@@yoonmikim5663 as someone who mainly makes pasta/rice dishes not having a seperate hob to cook those sounds frustrating.
As side note, do you have any one pot recommendations?
they should get 1 pot and 1 frying pan.
James and ben are like the two halves of me
James:brutally honest and truthful
Ben:nice and trying to find the positive
James is how i actually think and ben is what i say
Wow. Never thought i'd see the day the "super geek" song comes back.
Everybody: mad about him not knowing his chemestry
Me: feels proud that I remember that sodium is Na XDXD
Love you guys
I love to see Ben having smarts in so many different areas. Many people have forgotten about their secondary school chemistry lessons by now. Even though it had a small flaw, your logic was on point. Great job, Ben! All-round geek, you. Love from a scientist
Measuring 6 inches: "What are you on about? We measured it with a banana." is so oddly English.
Measuring with a Banana is highly accurate, didn't you know? 🤥
@@SortedFood It's bananaccurate.
SORTEDfood 6” is more a mini banana
People have always used bananas as units of measurement.
I mean have you never heard of "banana for scale"?
@@dowfreak7 BANANA FOR SCAAAALE
"behave" "do you know what six inches is? It's a banana"
I'm dead
So accurate 😂
You’re not though, are you?
I’ve been waiting for the “he’s a supergeek!” song to make a return and it finally has!
🥳
This video was amazing! The investigation, the guessing, acid James and happy Ben ... I enjoyed it a lot. Thank you!
Somehow I had a vision of James and Ben as an odd couple type set of teachers giving a class where Ben is really into the subject and James is nursing a nihilistic view of humanity.
Oh dear Ben.... the Bennuendos are just too much in this video: “Hold on let me just get my banana out” “the tip of the needle should be 6 inches away from the balls’ 😂 Oh God no now James has started! Don’t do this to yourself!
James "I haven't even put my balls in any liquid yet, and it already feels like it's not worth it." ... he totally started it. XD
just be glad ben dose not come from Dover
Stoichiometry
This Episode was so funny :)
How about... "my balls have dropped" :D
Gotta back to basic maths and chemistry Ben:
Our Reactants:
Calcium Chloride: CaCl2
Sodium Alginate: C6H8NaO7
Our Products:
Calcium Alginate: C12H14CaO12
Sodium Chloride: NaCl
Water: H2O
With the products being our desired gelatinous compound and the byproduct of salt our balanced equation must be:
CaCl2 + 2C6H9NaO7 = C12H14CaO12 + 2H2O + 2NaCl
He’s super geekayy
John P searched the comments for someone to correct it
I don't want to remember chemistry
The last time i studied chemistry was in 2005, year 2020 i still havent use it in my everyday life
I mean, he messed up the initial oxidation states of half the elements so balancing it was basically impossible
"These are my first balls that have dropped" ...Oh, Ben
🤦♂️
Probably the best (and worst!) Bennuendo yet.
I love how smart Ben is.
Ben: “These are my first balls that have dropped.”
Me: “Finally.”
It’s not “CHIVE”, it’s “~chive~”
I LOST IT AHAHAHAHAHAHAHAHAHAHAHHAAHAHAHAH
More super geek moments please!!!!! I love to know the science behind why baking and cooking work.
YESS!! "He's a super geek, super geek, he's super geeky!!" I sing that to myself at least twice a day! I don't know why but I do!
🙌
You can rinse off the pearls with distilled to stop the gelling process. That way, you can more easily control the wall thickness.
James is my favourite. He’s just so amazing. I could listen to him being bitter all day
Ben: "CHIVE!" "chive"
Ben is best.
I love Mike’s laughing in the background! 😂
"We'll do anything for a talking point at the table. Even if its questionable" James 2020
The directions this statement can go!
I had a kit for this about 7-8 years ago...For New Years Eve, we made alcohol pearls and bubbles and added them to sparkling wine. It took practice, but it was great fun!
Oh how I have missed the Super Geek song!! We need to hear more of your work again, Mike! Colours Run is my favourite one that you've done!!
Okay we need a pass it on using where everyone needs to use it for something. Like a spag bol with tomato sauce beads and olive oil beads and basil beads.
Basically everything's a bead
served over couscous, obviously
“Sodium chloride solution” pretentious or not you decide
I just love how he tricked James with it :D
My 1st reaction reading your comment was "isn't that salt water?" 🤔🤔🤔
😂
I'm a chemist. It's pretentious. We say that to confuse normals.
@@IAmTheRiverKing his reaction is priceless
Ben, oh you wonderful super geek, that little tutorial was just so cute. Forget meal packs, can y'all just bottle up essence of Ben's wonderfulness and ship to us?
Ben I love you! Im so happy to see someone talking about the chemistry behind the food.
Awwww super geek! How many years has it been since we last had that. Love it!
“I’m not sure it’s the glasses that’s the problem” 😂 😂 😂
"The tip of the needle should be six inches from the balls." Agreed Ben, agreed. 🤣🤣🤣🤣🤣🤣🤣🤣
So, I learned about a new kind of chocolate when I visited the chocolate museum in Belgium (Something I can highly suggest for you guys to visit). Ruby chocolate is pretty much pure chocolate, but it‘s pink and much more fruity. I have been trying to find a good flavor combo with this chocolate.
Any chance you guys wanna check out Ruby Chocolate?
It's delicious, my daughter brought home some Ruby Hot Chocolate from her Costa shift the other day and it was excellent!
Phil Boswell It definitely is delicious. And hot chocolate sounds great. I was more hoping to find a good combo to make a desert out of it.
The channel Hercules Candy talks about flavor pairings for ruby chocolate. Nuts and cherries seem to go especially well to bring out the tart, fruity flavor
Mint flavor is pretty great with ruby chocolate, especially if you make chocolate milk with the ruby☺️
Poor Ben, getting mocked in the outro.
... clearly the guys need another "exotic meats" video.
CircleTheSkies YES. YES. YES.
...how do we make suggestions.
SUPER GEEK! Ben i love your love and intrest towards food its awesome
James: "... How did I get dragged into prepping your dinner party?"
This was hilarious
“Does that look like the ball you know and love “😂
"It would be interesting if it works"
James is really optimistic about this 😂
I know its scary to see him this animated.
“They are not like **🤜🤜👊** CHIVE!! They are more like **🙌👐🤲** chive.”
All I can think of is when Mike punched the chives in that oyster video
3:59 How much coffee did James have that morning? He seems a bit excited.
He messed up the formula of Calcium Chloride and as a result his equation isn't balanced. The correct equation would be 2NaC6H7O6 + CaCl2 -> 2NaCl + C12H14CaO12
Your reminding me the nightmare that is general chemistry 1 I finished a month ago. Please stop
Spending 90£ on something that can be recreated with a squeeze bottle is sad
Imagine the squeeze bottle being the one that worked better.
@@lNFINlTEx well said brother
@@lNFINlTEx Worked for me when I bought a $5 kit on Amazon
@@SobrietyandSolace could you send a link please?
When I clicked the vid I thought the device was going to be like a bunch of triangle pointed nozzles on an ice tray shaped plastic that dropped the liquid through like a multi-squeeze bottle. I was disappointed that it was an electric gadget, but not disappointed that it didn't work as well as an actual plastic squeeze bottle! LOL
I'm a bartender at a chain known for "molecular mixology" as a part of our USP and we sell drinks with spherification as a part of the experience.
The thing about alginate and spheres is the gimmick is tied to the making which is why a lot of chefs and such get excited about spherification but others don't find it as fascinating. That's why our caviar drink that has it as a focus lets the guest make their own spheres - it lets them control it and have fun with the method rather than just having balls floating about. The other one with spheres has them basically as a way to add flavour as a separate note.
The drink that people actually get excited about the sphere though is one we make with reverse spherification. It's a more complicated task to make with more points of failure but it's a much more impressive result.
You can't say "reverse spherification" without explaining it!!!
@@sebeckley Reverse spherification is where you do the process with the solutions inverted. We make a solution with calcium in and freeze it, then add it to a hot alginate bath. The outside begins to melt and the calcium reacts to form a membrane around the inside, trapping it in a bubble before it can diffuse around. We then rinse off the excess alginate and store them to be used in a drink.
With the reverse process you're able to make much larger balls than with direct which makes for a pretty impressive spectacle.
@@seanthebluesheep Was looking for someone in the comments that knew a bit about spherefication. Haven't done spherification in years but do the recipes they're following seem right to you? There was something I couldn't quite put my finger on aside from them not resting their mixtures for longer or using some sort of vacuum machine to get rid of the excess air, also the adition of sugar to the chive pearls also seemed odd to me as I don't recall sugar being a large part of the reaction. Either way I second reverse spherification as the best way since you're not adding the alginate into the food which always has felt odd mouthfeel wise.
That was some of the funniest banter on one of your videos!
P.s. I think you guys should release a playlist of all the songs you've made up for Sorted. They're mighty entertaining!
I love it that the super geek song now has a first verse and it became a chorus.. Wow!! Amazing guys..
Could've called this video "15 minutes of innuendos and 2 chefs trying to pronounce Spherificator"
"2 chefs trying to pronounce Spherificator"
You forgot the intro/outro with Jamie. So:
2 Chefs, 1 Normal
7:06 mate, you magically created an extra Cl on the other side of your equation, but good effort, it would have to be CaCl(small 2) as Calcium carries a 2+ charge and Chloride ion a 1- charge therefore creating CaCl2! also seeing and = not an arrow and calling O (oxygen) as zero really broke my a level chemist heart :’)
final equation would be 2Na(Alginate) + CaCl2* -> 2NaCl + Ca(Alginate)2
*small 2
How do you say that in words? (Not being sarcastic, are there any di's or tetras or hyphens or ites or ates? I love it when a bunch of molecules gang up together and slap you in the face with fourteen syllables....
yocin yocin what part in words ahah?
2 Na(Alginate) + CaCl₂ -> 2 NaCl + Ca(Alginate)₂
By the way a good lazy way to denote a superscript ² is using ^2 - a better way is to actually write it by holding down the 2 on your phone or typing alt+253 using the numpad on a keyboard.
onelegout For chemistry, we use more subscript than superscript numbers : _2 or ₂ (superscript is for charges)
I can't remember the last time I heard the super geek song, loving it!
Watching Ben fudge up chemistry as I review for my Organic Chem test is the stress relief I needed... thank you for that good sir
As if we couldn't love Ben any more, his excitement over that chemistry equation is awesome! 🤓
7:05 2 things Ben ballsed up (3 for pedants):
1) Ca ions are 2+ charge, which means the number of Cl ions should be 2 on the left hand side of the equation (CaCl2).
2)Na is 1+, so the alginate part (C6H7O6) must be 1- (assuming Ben hasn't ballsed the number of Na up too), this means the product should be Ca(C6H7O6)2 to balance the Ca 2+ charge. The NaCl part is fine.
These two combined balance the equation.
3) It shouldn't be an "=" sign, but an arrow (if irreversible), or if reversible, 2 half headed arrows in opposite directions.
And a subjective gripe from me: say "citrate" like you would "citrus"! If you say "sit-rus" then say "sit-rate"!
Why does Ben look like a mad scientist here 😂😂 1:47
👨🏻🔬
Can’t remember the last time I saw the super geek thing.
But I needed it.
I love that Mike just goes for it with stuff like the super geek song 😅
OMG I laughed until I had tears! You guys just made my entire week! ❤️❤️❤️