In the time since I made my video on pop rocks, I've been working on a self-contained pressure chamber that uses co2 cartridges (portable and easy). The original goal was supercritical extraction of food flavors, but it would work well for pop rocks too. Should I do a video on it?
@thomasesr5 жыл бұрын
a new puff of life on a old video courtesy of Bon Apetit. You should do a follow up on this. Did you ever tried using crushed dried Ice to increase the pressure and mix the CO2?
@SmoothIsFast7915 жыл бұрын
Love to see it! It might help Bon Appetite make pop rocks too. You were featured in their latest video btw.
@Droply...5 жыл бұрын
Yes
@KaidoLP5 жыл бұрын
Do a Pop Rock collaboration with BA
@oliphab74685 жыл бұрын
@@ska042 definitely! Offer to do a crossover! I'm sure they would be thrilled to work with you!
@PurpleLion355 жыл бұрын
You're on Bon Appetits newest video about making pop rocks!
@Droply...5 жыл бұрын
And ofcourse they didnt link his video in the description..
@nothefabio5 жыл бұрын
@@Droply... I noticed... And this is why I link it in the comments.
@jamesnewman95475 жыл бұрын
@@Droply... I'm kinda disappointed :/
@shepherdsgamingrun5 жыл бұрын
@@Droply... I got here from a link in the description.
@johnanders88615 жыл бұрын
Ender Running they did link it...
@radnukespeoplesminds5 жыл бұрын
you should hit up BA, they watched your id on their vid trying to make pop rocks
@Geraffel7 жыл бұрын
When making those pop rocks... Make sure 1. No one comes in and sees you inspect blue crystals on the table... And 2. Do not try to sell them on the street
@Khris_HeimdallDetachment7 жыл бұрын
What if I sell them at school to make a little dough
@JahBreed2 жыл бұрын
I love Pop Rocks. If I could get a whole pane of old school Pop Rocks, I'd be pretty stoked.
@Username23469 Жыл бұрын
You dummies its a breaking bad reference
@5ynergetic Жыл бұрын
Oí Walter I sold a pound
@yorgle12 жыл бұрын
I really love that you include the "failures" as a part of showing us what you've done. I think they're almost as important, if not as important as the successes. Cheers to ya! :D
@TheSenorTuco7 жыл бұрын
Giving success story in the beginning and not forcing you watch the rests makes me even more to watch the rest. And I love no intros, no "like, subscribe and that stuff". Right on point every time. Other youtubers should be more like you.
@ejwissner6 жыл бұрын
My son asked how pop rocks worked and that led me to your video. Very interesting. I appreciated learning both what worked and what didn’t. Thanks for sharing!
@stephaniebach__12-242 жыл бұрын
My daughter asked how they make pop rock candy so I searched KZbin and found this
@skivvy35659 ай бұрын
Imagine a channel that starts by listing and showing the end results, without a scummy sleazy clickbait cliffhanger teaser like even channels we all love like practical engineering And tech ingredients are so guilty of
@PedanticNo15 жыл бұрын
Why is it that the most skilled among us are often the most humble? This is awesome!
@toqa67355 жыл бұрын
Exactly!!! He made this vid in 2012 damn it KZbin 💥
@donguli-te7ze4 жыл бұрын
아닛....미스터 목소리가 너무 좋잖수? 사물궁이에서 왔어요
@rjmackenzie5 жыл бұрын
Hey all from BA! This channel is amazing, browse around for some other food related (and non food related) stuff. The Vinyl record one is absolutely mindblowing.
@adhaanizamm2 жыл бұрын
Jesse, I have terminal cancer we need to cook
@anels713824 күн бұрын
My name is Skylar white yo My husband is Walter white yo
@JamMF-r3x12 күн бұрын
Mhm. He told me everything.
@CatboyChemicalSociety10 жыл бұрын
bald guy with glasses, blue rock candy Heisenberg or coincidence
@leflyingcarpet5 жыл бұрын
He didn't have glass in the video
@DemarcoPolo5 жыл бұрын
😂😂😂
@frollard10 жыл бұрын
Super late to the party here: Consider when making candy it takes ~10 minutes to boil up to temperature...your colours and flavours will be dissociated into burnt mush if they stay that hot for too long. Cook the candy then add the flavour at the last minute.
@techtales123 Жыл бұрын
Very late to the party here
@sugarie7361 Жыл бұрын
@@techtales123 pretty sure there's no more party
@shrek6821 Жыл бұрын
@@sugarie7361 i think it might still be going on i hear music
@user-nx5hl4ig6z4 жыл бұрын
사물궁이 bring me here 💜💜💜😂😂😂😂😂
@100만4 жыл бұрын
사물궁이
@07astrid9 жыл бұрын
Great video! My children are homeschooled and we found this very helpful in our lessons on gases/liquids/solids.
@StefanLopuszanski5 жыл бұрын
How many other people are here thanks to Claire (Half Sour Saffitz) over at Bon Appetit's Gourmet Makes?
@SuperCratoss5 жыл бұрын
i am, i wanted to see actual pop rock not improvised pop rock
@StefanLopuszanski5 жыл бұрын
@@SuperCratoss : I mean, she tried her best given her circumstances.
@shepherdsgamingrun5 жыл бұрын
@@SuperCratoss Well, 1/4 of the video was correlating the pressure chamber with a bomb. Also, their office is in the WTC, so that is definitely a no.
@rossrossallan43393 жыл бұрын
Oh no she’s a hack at best
@StefanLopuszanski3 жыл бұрын
@@rossrossallan4339 : Who? Claire? lol. Put your show up and show us your amazing for skills.
@snorksonforks9 жыл бұрын
You dont stir the product .. you make the candy under pressure increasing the temp of the boil to 295 and PUSH the candy out of the pressure vessel into a cooling tunnel that pushes the candy stream 45 degrees into a catch pan ... and you need something to catch the globs the wind wont push the secret is a small diameter ejection orifice nozzle .. gas valve brass nozzle size 063 or 082 would be my first thought but the candy MUST be spit out slowly via dip tube siphon reduced in pipe size to decrease velocity until the candy product arrives at the sprayer nozzle head at EXACTLY 280* F liquid CO2 is what they use to push the superheated liquid sugar into the expansion chamber to make the dots that spit out. fans cool the whole mess. 1/16 od cap tube is yer buddy
@jhudrlik6 жыл бұрын
That makes pretty small rocks doesn't it? We need 20 carat rocks. :-) Does the CO2 need to be at 600 psi? I would think 100 would be plenty. Also, what about vibratory mix?
@thomasbarlow42234 жыл бұрын
I always thought it was air injected through a liquid until it was hard then they depressureize the chamber....
@antoniov57014 жыл бұрын
Yo bro thats not a bong yo that’s a beaker
@iampro24004 жыл бұрын
Hi cookies the must important thing is how do u call this phenomen
@udoderdichhaut5 жыл бұрын
half sour Saffitz brought me here :D
@user-sd3jl6xd2x4 жыл бұрын
사물궁이 보고왔죠ㅎㅎㅎ
@user-bc1zu9bp1f4 жыл бұрын
Wow!
@100만4 жыл бұрын
네!
@phillifighter133710 жыл бұрын
this is the most brutal way of making candy i have ever seen O.o
@d0mi994 жыл бұрын
사물궁이 보고 궁금해서 온 사람..??
@100만4 жыл бұрын
나
@user-ee8jz8vp4r3 жыл бұрын
저요
@d0mi993 жыл бұрын
@@user-ee8jz8vp4r 알림떠서 봤더니 1년 전에 쓴 댓이네여....지겨운 코로나 꺼져줘....
@user-ee8jz8vp4r3 жыл бұрын
@@d0mi99 1년 전에 쓴게 아니라 1시간 전에 쓴거에요
@didaloca8 жыл бұрын
I love the little chuckle you do when you try all your food experiments.
@rfldss895 жыл бұрын
I was really happy to see this video featured in a bon appetit video :)
@devicraft32302 жыл бұрын
Instructions unclear: accidentally made crystal meth
@newtekie112 жыл бұрын
I love the face you make when you taste something from your childhood that you have recreated yourself. It looks like your inner child coming through.
@DanielGittinsStone12 жыл бұрын
Just want to let you know that avfer having watched this video, I think you are the most awesome scientist ever!
@user-vx5jo3bz7w4 жыл бұрын
자막..자막이 필요하오 양반
@NaluRash11 жыл бұрын
No idea why I'm watching this...just admiring your genius
@user-ki1qu6on3v4 жыл бұрын
사물궁이 보고왔슴다
@user-cd2xw5hx2d4 жыл бұрын
사물궁이가 날 여기로 데려왔다
@EddyFong11 жыл бұрын
Interesting, educational and informative! Thank you Ben...you solved a childhood mystery for me. I must admit to be being quite surprised to discover those Pop Rocks fizzing in my juvenile mouth almost 40 years ago contained had CO2 at 600psi! Wonderful science. Thank you.
@bryannewton96095 жыл бұрын
My sister and I looked forward to pop rocks in our stockings every year as kids. I had forgot about that candy. I enjoyed your video and appreciated you including the trials and errors as it made me think. This maybe absolutely a stupid thought but I was wondering what using dry ice (frozen CO2) would do if you where to drop that in a pressure container and sealed up quick. It would definitely build up pressure as it changed to a gas but how much and how to control? I also was curious if the fast cooing that would occur would be a bad thing or what affect it may have on the operation lol.
@bmatt26265 жыл бұрын
Claire at Bon Appetit referenced this video for her Gourmet Makes segment :)
@ThatGirlBigLex9 жыл бұрын
I honestly admire you for acting on your curiosity to help others who have a sweet tooth also. In my opinion, This is both interesting and cool. Keep trying. Youll get it sooner or later 👌👍
@lank_asif7 жыл бұрын
PLEASE make a video explaining the one thing you AREN'T capable of doing (if any). You are an encyclopedia on godmode. Thanks for the amazing channel
@mochi__266 жыл бұрын
I'm addicted to pop rocks I love them!
@mrMacMilli20009 жыл бұрын
Hello narrator. . Are you solo coming up with all this, or do you have a team helping with info. This channel has more than one humans worth of knowledge. . So take that as a compliment either way
@AppliedScience9 жыл бұрын
Ace Mcloud Thanks! I do all of the channel's demonstrations and video editing. Let me know if you ever have a suggestion for a video topic.
@TerryMcKean8 жыл бұрын
+Applied Science Right on... excellent work :) Your homebrew scanning electron microscope is the most awesome project I have ever seen a DIY'er do :)
@ddegn8 жыл бұрын
+Ace Mcloud I agree with you on this one. Ben seems super human. I recently discovered the Applied Science channel and I've been having a great time catching up on all the great projects.
@M3iscool8 жыл бұрын
First of all I know how old this video is. I have a suggestion, since you offered, on the topic of candy/confections. I would love to see a video on obtaining the food coloring Red 40 from petroleum distillates. I have a near non-existent knowledge of where the stuff comes from, so forgive me if that's not quite right.
@kenstr3219 жыл бұрын
That's 5:35 why candy makers use double boilers it takes longer to bring them up the temp but you can control the temp very closely. Also try injecting the gas from the bottom of the chamber using a valve, gas infuses better under pressure when it's not trying to fill a void. Allow the gas the pass through before pressurizing to flush the air in the container.
@Electronics612 жыл бұрын
I love great variety of R&D Projects, including cookery
@jarikcbol11 жыл бұрын
I know this is oldish, but a Dork Controller for Souse Vide would be helpful, if you retrofit the temperature probe into the chamber, and allowed it to control your temperature using a hot-plate. This would let you get a really precise control of the temperature.
@classyname428 жыл бұрын
I'm a professional brewer and we use a carbonation stone which is kind of like a steel pumas stone to force carbonate our cider. Something like that might work better than just mixing the solution with forced CO2. You could leave it still and the CO2 would just dissolve into solution without agitation.
@techrev99997 жыл бұрын
Just reading comments, but this sounds like something that would work best. I would love to see it tried out. I, also, wonder if the CO2 pumping in like that wouldn't cool the mixture :/. Maybe heating the CO2 as well would be a good thing.
@tharlowXY12 жыл бұрын
This video had fizz to the very last second... I love it!
@F3FisGoodforYou10 жыл бұрын
This guy should have a show on TV, this is so much better than all the science crap like mythbuster. This guy really illustrate what's happening in Science Labs !
@NickJZander8 жыл бұрын
Wow! I can’t believe you did all of this. My friends and I are just in awe. Thanks for sharing your amazing mind! I hope you know how smart you are.
@pauls57454 жыл бұрын
more carbonation can be had with paddle impellers with holes than wire for stirring. you can precisely control clearance to the sides of the pressure chamber, and even have nylon wiper edges, as well as a lower rpm for stirring. I've watched some candies being made on How it's Made and also observed bakeries. wire stirring is best when you don't need aeration in the mix, it is gentle to fluid. paddles move a large amount of mix and fold in sheets of air, holes allow a perpendicular flow of mix to the majority, enhancing aeration, or in this case carbonation. the smaller the bubbles, the more they can be retained in a viscous fluid as it cools.
@smrts11 жыл бұрын
a little information for people on heating candy. the soft crack stage 270-290f towards the lower side is exactly jolly ranchers. hard until you get it to body temperature then it's pliable. 300-310f is where your typical hard candy sits.
@nemof5 жыл бұрын
i suspect this video is going to become very busy again
@jontylewis73018 жыл бұрын
you didnt say bye!
@ElGatoLoco6982 жыл бұрын
Love your "candy thermometer" in this video.
@sinecurve999912 жыл бұрын
Wonderful bits of engineering! Nice work!
@ralucadbch8 жыл бұрын
How interesting! I appreciated the fact that he documented very well, and loved the kitchen: was extremely clean. Good work, go on!
@noobnoobyify5 жыл бұрын
I was watching BA and instantly recognized your channel in the background
@TheCaphits12 жыл бұрын
2 videos in just a few hours? Sweet.
@iam1smiley13 жыл бұрын
Very creative thinking! Normally pop rocks are made with a chemical reaction between baking soda and citric acid...kind of like how we made volcanoes as kids with vinegar and baking soda. You do a normal hard candy mix/temp, then add color/flavour/citric acid/baking soda at the end of the heating cycle....it foams up and you pour on a cookie sheet and quickly solidifies. The CO² is trapped in the candy, as is citric acid! You also dust a little citric acid on the candy to get it to stay apart, activate quicker and give that sour to sweet taste. When your saliva meets the citric acid and baking soda, it pops as you suck on it when the CO² that's trapped in pockets is activated :) Yours looks more like a supercritical CO² experiment but no doubt I'd be thinking if this was possible or not 🤣
@stunseedordeesnuts2 жыл бұрын
Bro's in a breaking bad lab 💀
@herbgolani4 жыл бұрын
한국인 떡ㅡㅡ상
@fusionfreak200912 жыл бұрын
one of my favorite carbon based beverages, smoothie sodas. yougurt, juice, crushed dry ice, fruit, and whip creme. you get this sputtering smoothie spitting gas here and there, pleasantly chilled and fizzy. very easy and interesting.
@HGORANI4 жыл бұрын
응~ 사물궁이보고왔어~ 유익해~ 최고야~
@OhRonaldo11 жыл бұрын
Awesome video. Thank you for sharing -- I always wondered "how they did that". Pop Rocks was such a fad back in the late 70's!! Superb explanations and very good camera work. Like I said: Awesome.
@user-qy4nm7li7v4 жыл бұрын
사물궁이 보고왔다 손
@hundy9874 жыл бұрын
"You can just stop watching if it gets boring". Well, now I have to watch it all
@edgeeffect7 жыл бұрын
Your homemade big Bunsen burner is brilliant.
@250kent8 жыл бұрын
looks like great fun with science, thanks.
@TheOriginalEviltech12 жыл бұрын
I made pop rocks by accident last week... i wos melting shugar for caramel cream and i like to add a little bit of citric acid to get a lemony taste, but i mixed up the citric acid with baking soda... In the first moment the mixture started rising, but i lifted it up from the stove and put it in a pan filled with water to cool it down. It slowed down, than it stoped and started cracking. in 20 minutes it wos hard as a rock and i decided i should test it! Puffy-yes, poping-close. Chamber needed!
@awesomepants711 жыл бұрын
This is actually really cool how you're trying different ways to get pop rocks but I have none of that stuff in my kitchen..
@-Kerstin5 жыл бұрын
This video was featured in Bon Appétits video titled "Pastry Chef Attempts to Make Gourmet Pop Rocks | Gourmet Makes | Bon Appétit"
@seeker44304 жыл бұрын
Most underrated channel
@klj250312 жыл бұрын
Ben of all the youtube contributers, you by far, surpasses the major part of them by presenting your unique and interesting experiments in an fassinating and easy to understand way that make science fun and understandable - Thank you for your good work - Please keep em comming we enjoy it very much.
@tyhuffman54475 жыл бұрын
When we run hydrogenation reactions we stir the reaction with a hollow agitator with holes at the top of the agitator shaft that run to the bottom side of the agitator blade and due to Venturi effect the gas is drawn from the top of the top of the vessel back down into the mixture increasing the exposure of the gas to the liquid.
@tyhuffman54475 жыл бұрын
It’s possible to do the same thing with hollow baffles where the baffle is shaped like an L or J-ish pointing opposite the direction of agitation. The liquid flowing by the opening in the baffle would draw CO2 back down into the syrup.
@lemmonsinmyeyes5 жыл бұрын
The guy who made pop rocks originally must have been a genius to not only think about this as a idea but to pull it off all those decades ago !
@95TurboSol7 жыл бұрын
Walter White candy :)
@chrisgoldbach44503 жыл бұрын
Dude has some time on his hands. And the tools we all dream of. Thanks for putting this together i already know your a true ass dude
@saraelnaggar7393 жыл бұрын
This man looks adorable
@RobertMoser12 жыл бұрын
A few more thoughts: 290F is a bit low. You'll want to hit at least 295F for a good, hard crack candy. It is very, very easy to overshoot, esp. when heating over a gas flame. Using a copper heat spreader helps avoid caramelizing hotspots. To expand on the paint shaker: In general, when I've needed to combine a gas & a liquid, a vessel of roughly square dimensions, 2/3rds full of the liquid, 1/3rd left as headspace, has given me the most consistent, rapid results.
@user-jq1ux8xx3c4 жыл бұрын
사물궁이 보고 왔는데.. 갑분 영듣평가..
@almonzowilder40919 жыл бұрын
I hope that's not the same temperature probe that was used in the osmium tetroxide solution!
@jnbarnesuk12 жыл бұрын
Once you have empirically determined the sugar/water ratio required for the pop rocks you could simply premix the ingredients and add them to your reaction chamber and heat externally, either with resistive heating or for more fun and control, inductive. This would give you precise control over the temperature and allow you to mix whilst heating with minimum fuss.
@AltarenGalil11 жыл бұрын
Really glad i discovered this channel
@Taylor3x12 жыл бұрын
Try preheating the chamber before pouring in the mix and then quenching it in water when finished with carbonaton.
@InFltSvc7 жыл бұрын
I wish you were my teacher in school , you are fascinating and capture an audience.. thank you
@texNoz10 жыл бұрын
Wow, I finally find someone like me on KZbin.. a hopeless geek with a strong mechanical/electrical/electronics background. haha From my observations, I can see you've made one simple mistake. You are attempting to entrain the CO2 as opposed to manufacture the CO2 inside the candy. It's easy mate.. Lower the ph of your candy with some sort of souring agent. Keeping in mind that most acids like ascorbic and citric break down under extreme temperatures. Maybe the tartaric acid you've already introduced is enough. While under a purged and high pressure CO2 environment, fold in a small amount of Soda-bicarb. Let cool and this will be exactly what you are looking for. The hardest part will be purging your cylinder, charging with CO2 (at pressure) and then introducing your bicarb. It has to be in that order.
@iampro24004 жыл бұрын
Good reflection but it isn't there is something else in pop rock physics
@user-wz1mc8cp7j4 жыл бұрын
사물궁이~^^
@MrMZaccone9 жыл бұрын
I really enjoy these videos, thanks.
@kendigjl5 жыл бұрын
Start with stainless steel ball bearings in an ubreakable heat proof container. Add dry ice and candy mixture. Place lid on. Place container into paint shaker. Turn on paint shaker and allow ball bearings to pulverize and mix carbon dioxide into hardening candy inside your unbreakable container. You may want to have some kind of pressure valve to release before you open the container, and also - you may want to do this far away from anything that could be damaged if things get explosive.
@stanleydenning6 жыл бұрын
Applied Science: I would experiment with high speed mixing using a combination of propeller type blades and adjudicators. Therefor, introducing more gas into the mixture. Just a thought.
@23rdwhite5 жыл бұрын
I put watermelon poprocks on a hamburger and it tasted awesome. Except I forget to remove ketchup. Watermelon and ketchup don't mix. So glad you made this ❤️ and hope you have improved more on this. I would love to have orange and lemon flavored pop rocks.
@xboxoxzx12 жыл бұрын
Huge fan of your videos! Thanks for posting!
@sizzlean94596 жыл бұрын
Ahhh poor guy, I'd like to help, please send me all your pop candy and I'll help you dispose of it! that is until perfection is reached! Seriously it is nice to hear a man speak the truth about Mom's and her knowledge and skills. When you have figured out how to make almond rocha, once again I'd like to help! Peace Sizzlean
@countessberrywood4 жыл бұрын
Fantastically geeky! Amazing home shop!
@kamjachoriem29684 жыл бұрын
사물궁이보고 온 사람 손!
@stnall10 жыл бұрын
you are my role model!
@user-vl6jn2gp3b11 ай бұрын
I'm going to try a Cornelius keg and co2 tank. It's my seltzer water setup. Figure I'll do a light spray of cooking oil on the inside of it. For seltzer the best way is to shake the 5 gallon keg to help the co2 dissolve in the cold water. Still, it's a lot of work. Cold water holds more co2 than hot so a molten sugar might not carbonate well. But keeping it pressurized in co2 a few weeks just might do it though. Maybe I'll load it up with gummies and twizzlers, jolly ranchers and pressurize it at max for a month or so and see what I get.
@BMan187 жыл бұрын
You actually explained the problem with your other attempts in the process description. It's not the temperature that you are measuring, it's the water content of the mixture. In the closed containers you can't boil off the water. Using less water would make the thermal gradients in the solution uneven. To get the CO2 in the cooling, solidifying candy could you do a mist spray of co2 into the liquid as a thin film without pressure? Essentially making a CO2 micro-bubbler-freezer. Or better, take the high pressure set-up and cool it faster. Maybe spray it with co2? Thus capturing more of the smaller bubbles before they could merge. Keeping the mixer going until it froze. (Torque limited)
@bur1t012 жыл бұрын
Precise temperature control in cooking is often achieved by cooking the subject - in this case the candy mix - inside a metal pot submerged in water or oil in a larger pot; suspended from the base, and temperature is taken from the water/oil. This limits hot spots in the candy.
@user-kk8jr9vj7j4 жыл бұрын
사물궁이 손
@davipoyastro841310 жыл бұрын
Hey Ben, you forgot to say bye this time.
@user-bb1ru1oq5u4 жыл бұрын
여기 한국인 나 밖에 없나?
@rysujese12642 жыл бұрын
We gotta cook Jesse!
@toinfinityandbeyond548 жыл бұрын
why dont you try dry ice inside the chamber while you carbonize the mixture