You can find out more information on the cotton candy maker as well as the dome cover here: Vevor Cotton Candy Machine: amzn.to/4gBkJ8y Dome Cover: amzn.to/49YId4Q
Vevor is a Chinese company. I bought their 10 kg electric sausage stuffer for a third of the price of the Sausage Maker, Lem or any North American maker. Works like a dream. Learning curve on the speed, but no complaints. Love it!
and please yesssss do a video on how you make your own flavors,I'm looking into starting this myself and would love more information on how to make a unique product for my market.
We already have a cotton candy machine, but would LoVE to see you making your own flavors as well as what store purchased candies work or don’t work to make cotton candy.
I think spinning a wood skewer would be harder than the paper one. At least with one hand only. Like Vevor products, these guys make everything. Thanks for the video.
Please share how you make your flavors!!! ❤ My kids can’t have any artificial food colors, we’re soo excited to make dye free cotton candy and would love some ideas! Thank you!!
I really enjoy Werthers candies, that’s what’s traditionally must have been tasty, I wonder if it was pounded into more of a powder, maybe it would come out better? Love this.
Hello Eric. This comment is not about this video but about your Porchetta recipe. I tried it today in Sous Vide with my own hydroponics aromatic plants and then on charcoal, and man it was amazing. Can you give me a hint for a gravy to add? Thank you Sir for the great recipe.
Hi. New subscriber here. I found you because I have exhaustively looked for a Puertorican sausage called salchichon. We make a soup with it. I live in NY. The brand I was able to purchase for years is so darn hard to find. Brand, La Primera Farmer's Sausage. Other brands do not taste the same. Can you teach me how to make it?❤❤❤ I love your channel and am binge watching you for the past 4 hours😊❤❤❤🙏
Hello, I bought the same machine but I'm still a bit lost with the temperature setting, can you give me as much information as possible on this subject (I put the heat on the highest) thank you
idk which channel but nate(from the internet is his channel) or tkor when he was there but i remember he made cotton candy from real fruit powder,idr what he had to mix it with but maybe you can figure it out and demonstrate it.
Hey Eric can you please make copycat of this hot dog? It's called Applegate organic beef hot dog it's uncured, sold in supermarkets and it's in blue package.
@@2guysandacooler I am trying to build a ureing chamber can I use them in my chamber 55 degrees and 87% or will they not work correctly with the increased humidity? it is a small wine cooler with a wate pan in the bottom. Koolatron 20 bottle unit
Did you see my answer to your question in the beef jerky video? Here it is again: Let's see if we can come up with a good answer. The truth is that I'm merely speculating when it comes to your question as I don't believe the fat content in milk powder is the main issue. The main issue is how it's processed. As far as I know, the only "high heat" milk powder available is nonfat milk. This could be because the fat is separated prior to using as the fat (cream) is more valuable. It could also be because the fat might burn during the processing. Not sure. What I am sure of is that the milk powder used in sausage making needs to be labeled "High Heat". If you can find high heat whole milk powder, I'm sure that would work fine. The milk powders from the supermarket are generally not high heat. I think the only exception is one from Bob's Redmill, but the common brands of milk powder are usually "Low Heat". This low heat milk powder is better for ice cream making or yoghurt/cheese making. Hope that helps.
Did you see my answer to your question in the beef jerky video? Here it is again: Let's see if we can come up with a good answer. The truth is that I'm merely speculating when it comes to your question as I don't believe the fat content in milk powder is the main issue. The main issue is how it's processed. As far as I know, the only "high heat" milk powder available is nonfat milk. This could be because the fat is separated prior to using as the fat (cream) is more valuable. It could also be because the fat might burn during the processing. Not sure. What I am sure of is that the milk powder used in sausage making needs to be labeled "High Heat". If you can find high heat whole milk powder, I'm sure that would work fine. The milk powders from the supermarket are generally not high heat. I think the only exception is one from Bob's Redmill, but the common brands of milk powder are usually "Low Heat". This low heat milk powder is better for ice cream making or yoghurt/cheese making. Hope that helps.
Ok from needing a machine to experiment. To we make it and sell it !!!! Oh I get it Look what I got and you don’t Show and tell me, with a little twist on why you got it
LOL. The way I see it is if I'm going to have a cotton candy machine anyway (and I'm done experimenting with weird stuff), I might as well have the machine make money for me. So yeah, after 18 months of using this machine, I'd say I've gotten pretty familiar with cotton candy. Let's be honest though, it's not rocket science😂😂
You can find out more information on the cotton candy maker as well as the dome cover here:
Vevor Cotton Candy Machine: amzn.to/4gBkJ8y
Dome Cover: amzn.to/49YId4Q
Vevor is a Chinese company. I bought their 10 kg electric sausage stuffer for a third of the price of the Sausage Maker, Lem or any North American maker. Works like a dream. Learning curve on the speed, but no complaints. Love it!
I do want to see a video on how to make your own flavored cotton candy!
Bourbon, bacon, cinnamon, champagne?
So you’ve started that video already right? 😉
But yes please make that video!
and please yesssss do a video on how you make your own flavors,I'm looking into starting this myself and would love more information on how to make a unique product for my market.
That’s a cool machine! Please make a video on making custom flavors! Thank for sharing Eric!!
We already have a cotton candy machine, but would LoVE to see you making your own flavors as well as what store purchased candies work or don’t work to make cotton candy.
I think spinning a wood skewer would be harder than the paper one. At least with one hand only. Like Vevor products, these guys make everything. Thanks for the video.
Pretty cool, dont need one but now I want one
Please share how you make your flavors!!! ❤
My kids can’t have any artificial food colors, we’re soo excited to make dye free cotton candy and would love some ideas! Thank you!!
YES!! I have to know how you make bacon flavored cotton candy!! My wife and I were just talking about this yesterday!
Fun video! I’d love to see how you make your custom flavors. Thanks
Bourbon and bacon caught my attention!
Please do share how you make your own (and unique) sugar flavors.
The music is just fabulous.
Home-made flavor vids! Oh yeah!
Happy New Year
I really enjoy Werthers candies, that’s what’s traditionally must have been tasty, I wonder if it was pounded into more of a powder, maybe it would come out better? Love this.
Always exploring new things!!
Hello Eric. This comment is not about this video but about your Porchetta recipe. I tried it today in Sous Vide with my own hydroponics aromatic plants and then on charcoal, and man it was amazing. Can you give me a hint for a gravy to add?
Thank you Sir for the great recipe.
Please make pepperoni cotton candy next!!! Also, the Werther’s Original CC idea is brilliant. I may buy a machine just to do that. 👏🏻
I would like to see how you made your flavored sugars
Have you made the video on creating your own floss sugar for cotton candy?
Almost
10:18 "hoohweee" sounds like when you do the double bounce on the checkpoint in the game skullmonkeys 😂
Hi. New subscriber here. I found you because I have exhaustively looked for a Puertorican sausage called salchichon. We make a soup with it. I live in NY. The brand I was able to purchase for years is so darn hard to find. Brand, La Primera Farmer's Sausage. Other brands do not taste the same. Can you teach me how to make it?❤❤❤ I love your channel and am binge watching you for the past 4 hours😊❤❤❤🙏
This is on TikTok shop for $69. Awesome deal
Hello, I bought the same machine but I'm still a bit lost with the temperature setting, can you give me as much information as possible on this subject (I put the heat on the highest) thank you
How about freeze dried, smoked, cotton candy sausage. LOL Just kidding!!!!!! Happy New years.
I’m very interested in your custom flavors
Guinness record for the world's Largest cotton candy weighing 1.6 tonnes are you trying to beat the record?
idk which channel but nate(from the internet is his channel) or tkor when he was there but i remember he made cotton candy from real fruit powder,idr what he had to mix it with but maybe you can figure it out and demonstrate it.
Sausage videos please 🙏🙏 pretty please, or dry cure whole muscle. Really love some dry sausage videos
🎉
Hey Eric can you please make copycat of this hot dog? It's called Applegate organic beef hot dog it's uncured, sold in supermarkets and it's in blue package.
👍👍👍👍👍
freeze dried candies ground up?
That's what I'm thinking
@@2guysandacooler Hey I have a question about the Umai salami tubes?
@oldgravely ask away
@@2guysandacooler I am trying to build a ureing chamber can I use them in my chamber 55 degrees and 87% or will they not work correctly with the increased humidity? it is a small wine cooler with a wate pan in the bottom.
Koolatron 20 bottle unit
I have whole milk powder so can I use it instead of non Fat dry milk powder? If not, why?
Did you see my answer to your question in the beef jerky video? Here it is again:
Let's see if we can come up with a good answer. The truth is that I'm merely speculating when it comes to your question as I don't believe the fat content in milk powder is the main issue. The main issue is how it's processed. As far as I know, the only "high heat" milk powder available is nonfat milk. This could be because the fat is separated prior to using as the fat (cream) is more valuable. It could also be because the fat might burn during the processing. Not sure. What I am sure of is that the milk powder used in sausage making needs to be labeled "High Heat". If you can find high heat whole milk powder, I'm sure that would work fine. The milk powders from the supermarket are generally not high heat. I think the only exception is one from Bob's Redmill, but the common brands of milk powder are usually "Low Heat". This low heat milk powder is better for ice cream making or yoghurt/cheese making. Hope that helps.
Did you see my answer to your question in the beef jerky video? Here it is again:
Let's see if we can come up with a good answer. The truth is that I'm merely speculating when it comes to your question as I don't believe the fat content in milk powder is the main issue. The main issue is how it's processed. As far as I know, the only "high heat" milk powder available is nonfat milk. This could be because the fat is separated prior to using as the fat (cream) is more valuable. It could also be because the fat might burn during the processing. Not sure. What I am sure of is that the milk powder used in sausage making needs to be labeled "High Heat". If you can find high heat whole milk powder, I'm sure that would work fine. The milk powders from the supermarket are generally not high heat. I think the only exception is one from Bob's Redmill, but the common brands of milk powder are usually "Low Heat". This low heat milk powder is better for ice cream making or yoghurt/cheese making. Hope that helps.
@@2guysandacooler sorry Eric I didn't realized that you already answered my question in previous video, that's why I asked again, thanks a lot.
@@2guysandacooler yes at bob's website they answered that it's high heat milk powder.
@godschild5587 then I think it would work fine.
What, no mortadella flavor cotton candy?
lol
There is a machine you put money in and the simple machine makes and hands out a stick of cotton candy .
And it makes it look like a flower .
I've seen one where I live. The cost per cotton candy is like 8 bucks or so (maybe even 10). Pretty cool to see it in action.
homemade flavors.
It's very cool technology but sadly it's poison
Ok from needing a machine to experiment.
To we make it and sell it !!!!
Oh I get it
Look what I got and you don’t
Show and tell me, with a little twist on why you got it
From a need to try something to an all time cotton candy gooroo expert .
Next subscribe to his how to book
LOL. The way I see it is if I'm going to have a cotton candy machine anyway (and I'm done experimenting with weird stuff), I might as well have the machine make money for me. So yeah, after 18 months of using this machine, I'd say I've gotten pretty familiar with cotton candy. Let's be honest though, it's not rocket science😂😂
I'm marveling at the machine and the coolness of it all . . . but I'm appalled at the idea of putting such poison into our bodies. 😢
LOVE the dogs! Cane Corsos or Boerbol??
Cane Corso