Trying to Cook In a Vacuum is a BAD Idea

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  • Published on Jan 14, 2022
  • I try to cook a meal in a vacuum chamber
    See the full video here: thexvid.com/video/QOqTwNmW96M/video.html
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  • Science & TechnologyScience & Technology

Comments • 583

  • Aaron A
    Aaron A 4 months ago +4469

    No cooking in a vacuum? Well shoot, there go my plans this afternoon.

  • JACKYBOI
    JACKYBOI 4 months ago +2576

    This guy has answered so many questions I didn’t know I even had 😂

  • Arthur Morgan
    Arthur Morgan 4 months ago +1206

    Explains pretty good how pressure cooker can cook tough meat in 45 minutes vs boiling in a regular pot in 3 hours.

    • Mostly Everything
      Mostly Everything 3 months ago

      But bruh, if you pressure cook, it can tenderizd the meat in 6 to 8 mins and if you open cook it at low heat for 45 mins, it will be soft and tender, what kind of pressure cooker are u using though coz that's all loooottt of time

    • Jon Smith
      Jon Smith 3 months ago

      @Zack Stump my guess is that it would work basically the same as the slow cooker and still not work.
      You’d start off with basically zero pressure in the cooker. Heating would increase the pressure a tiny amount I think from anything released from the food but I doubt enough to add enough pressure to significantly change the boiling point.

    • butstuffer
      butstuffer 4 months ago

      Imagine how tender meat would be if you hydraulic press it

    • Johnson
      Johnson 4 months ago +3

      @Renee Brutvan indeed.. out in the rockies some pasta boxes will have different boiling instructions based on your altitude.. i think the bp of water in denver is about 94-95C so it needs to cook alittle longer

    • Aaron Tuplin
      Aaron Tuplin 4 months ago

      Needs a vacuum refrigerator now

  • Tech Razor
    Tech Razor 4 months ago +275

    That is why Pressure cooker is better at cooking things.
    It elevates boiling point of water far above 100°C.
    Pressure cooker is a must at higher elevations.

    • Ld Alexandrite
      Ld Alexandrite 4 months ago +2

      @Emerson Mora oh if you’re talking about boiling point _increasing_ it happens at places with higher atmospheric pressure, aka lower altitudes. But the boiling point is _decreased_ at higher altitutes, like it’s 90-something degree at 2000 meters if I’m not mistaken.
      That’s why they said pressure cooker is a must. It increases the boiling point, I think it cooks more throughly that way

    • Emerson Mora
      Emerson Mora 4 months ago +1

      @Ld Alexandrite what? Bogotá, Colombia is at 2600 meters and that doesn't happen here

    • Ld Alexandrite
      Ld Alexandrite 4 months ago +4

      @monsterhunter445 the boiling point just increases relatively. 100 degree celsius at sea level, but it goes 110, 120 etc. further below.

    • monsterhunter445
      monsterhunter445 4 months ago +1

      What about below sea level lol

    • Ld Alexandrite
      Ld Alexandrite 4 months ago +21

      My hometown sits in 2100 meters altitude. We use pressure cooker for cooking meat, almost all the time. I’ve never thought _this_ was the reason!

  • Weston Ding
    Weston Ding 4 months ago +245

    How about cooking in an “oxygen less” environment? I know the oxygen does not heat the food (except when some things burn) but can you use the pressure from a different gas? How about cooking in pure oxygen (at half atm or less to be safe)? [Note: the heating source can be out of the chamber.]

    • n k
      n k 4 months ago

      @Weston Ding you're overthinking things, all of your experiments can be done with a smoker (changes the gas composition to something preferable than oxygen), a sous vide machine, deep fryer, or through braising.
      Those test cooking in an environment with a high ratio of other gasses, no gasses and no outside liquids, cooking via oil, and cooking via other liquid (usually broths)

    • Max Pulido
      Max Pulido 4 months ago +1

      @Weston Ding Most cooking isn't done in pressure cookers. And even there, most of the gas is not oxygen, especially after you begin.
      And yeah, I'm sure most of it's not dependant on oxygen except for the fuel.
      It might change the taste of aerated wine or something in a predictable way. I don't know about anything boiled though.

    • Weston Ding
      Weston Ding 4 months ago

      @Max Pulido Yes. Apollo 13’s harrowing situation involved such a problem with its oxygen tank. How about at a much lower pressure of pure O2 (like 1/4 atm)? I can imagine that if it reacts, it will be a limiting reactant.

    • Weston Ding
      Weston Ding 4 months ago

      @Max Pulido yeah. But do the gasses dissolve or react a little bit or affect the flavor? Without O2 some reactions don’t occur. Pressure cookers generally use some atmospheric compositions combined with more water vapor.

    • Max Pulido
      Max Pulido 4 months ago +2

      Cooking in pure oxygen is just dangerous, but yeah, you can cook by just exposing your food to hot gas. That's how ovens work. Actually it's how cooking in fire works as well lmao.

  • Raj Gill
    Raj Gill 4 months ago +102

    The cooking temp of rice stays the same, so although you see boiling water, it's all still raw lol

    • 482k7
      482k7 4 months ago +6

      oh that explains the rice situation much more. thank you!

  • Kronic procrastinator
    Kronic procrastinator 4 months ago +650

    Oh thank god he posted this video, i was just about to go to space and cook some instant noodles. I guess ill just go to mcdonalds :/

    • Julian Brelsford
      Julian Brelsford 4 months ago +1

      Instant noodles, the kind that are completely dry/dehydrated should be fine. Well, they don't need to cook any further... But you can warm em up, dry, in an environment without air.

    • Miko the raskum
      Miko the raskum 4 months ago +1

      @Donn Hughes what do you mean? Of course i eat with my mouth!

    • Donn Hughes
      Donn Hughes 4 months ago +1

      @Miko the raskum you eat with that mouth ??

    • Donn Hughes
      Donn Hughes 4 months ago +1

      For your education and knowledge which obviously is lacking....

    • Miko the raskum
      Miko the raskum 4 months ago +1

      Ahem,go to macdonalds in FUCKING SPACE?

  • Shokuplant 27
    Shokuplant 27 4 months ago +15

    I like how there's no intro and he just starts with 100% confidence

  • Eric Het Ericje
    Eric Het Ericje 4 months ago +7

    how close could you get to freeze-boiling something? It's so interesting to see how drastically stuff changes inside that vacuum

  • Kato Kagome
    Kato Kagome 4 months ago +5

    That now explains why higher elevations require longer cook times. That explains a lot now.

  • UnknownZ
    UnknownZ 4 months ago +34

    this channel answers questions no one asked but everyone wants to know

  • Dave
    Dave 4 months ago +43

    The boiling is actually cooling the food. Journey to the far side of the kitchen.

    • Dave
      Dave 3 months ago

      @Barney Laurance yeah, that’s all well and good but I was just making a movie reference as a joke. I get the science. Movie references are funner.

    • Barney Laurance
      Barney Laurance 4 months ago

      It's the same outside the vacuum changer, just different. That's why however much you heat a pan of water it will never go above 100C while it's boiling - the boiling cools it as fast as the stove can heat it.

    • Dave Snipes
      Dave Snipes 4 months ago +3

      If it’s boiling for the wrong reasons. :)
      Like throwing water on a hot element cools it.

  • Fuzunga
    Fuzunga 4 months ago +2

    Thanks for this. I was planning a space picnic, but this video saved me a lot of hassle.

  • Jonelle
    Jonelle 4 months ago +1

    I feel so damn for expecting to see him opening up the canister of a floor vacuum and putting food inside lol

  • cornchips007
    cornchips007 4 months ago +7

    These interesting videos are the highlight of my day when they pop up. Love your work!

  • Yohanan Arjoon
    Yohanan Arjoon 4 months ago +1

    This dude comes up with some weird but interesting experiments. 😄

  • Steven K
    Steven K 4 months ago

    I love this channel. It answers questions I never thought of asking.

  • Tiny Nuggins
    Tiny Nuggins 4 months ago +4

    When I was 6 I observed my mom boiling...something (I don't remember what) Anyway I thought that the stove was just blowing bubbles in to the water water and that's what cooked food. My dumbass then concluded that if I blew bubbles in something long enough it would cook. I got some pasta and put it in a cup of water and blew bubbles in it for 30 min....well in hindsight it probably was only like 15 min. It just seemed like 30 min. Regardless the pasta softened up ever so slightly so I thought I proved my hypothesis. After that day if I blew bubbles in any drink I would then refuse to drink it anymore claiming that the drink was then partially cooked and tasted different. My mom was confused but would always pretend to get me a new drink and just pour the old one in a new glass. Hahah. Damn I was a dumb kid. It's a wonder I didn't stick a fork in a light socket or something equally stupid. Lol

    • gill426
      gill426 4 months ago

      That was actually brilliant and sweet and I'm pretty sure I came up with some similar hypothesis when I was a kid. It's so cool how we can all create our own world. :)

  • MUFFIN
    MUFFIN 4 months ago

    You can actually experience this in person by trying to cook in a high-altitude area, things take much longer to boil

  • Miguel Flores
    Miguel Flores 4 months ago

    Kudos to you man. You answer questions I just write off or forget but I still wonder about.

  • Jon Smith
    Jon Smith 3 months ago +1

    Next up :
    Can you clean your dirty dishes in a vaccuum.
    Ya know I honestly would be interested to know if the lower boiling point would make food also come off with water at a lower temp, as in would the food also ‘soften’ at lower temps…

  • Undead Wizard
    Undead Wizard 4 months ago

    Now I want to see what modifications to the recipe/equipment are needed to cook in a vaccum

  • David Clawson
    David Clawson 3 months ago

    I think the burned parts are interesting, considering the rest of the contents are “cold”. My guess is that it’s similar to something that they deal with in boiler design: avoiding the Leidenfrost effect.
    Steam, while usually really hot, actually is a very poor conductor of heat when compared to liquid water. Boiler designers and operators use special charts to make sure that their boilers operate in a way that steam doesn’t form in parts of the system where the fire is, because the metal walls would heat up faster than the steam-insulated water could carry away and it could cause the metal to lose strength and explode, which would be very bad, obviously.
    Maybe another step in the experiment: get a plate of infrared transparent glass and put a window into the chamber and an IR camera from a place like FLIR on the setup. You could have it show the temperatures involved along the way. Maybe do a side by side in atmospheric, too.
    Very cool!

  • Russell FPV
    Russell FPV 4 months ago

    I really like how you keep your videos short and to the point no extra filler junk.

  • Bill Flk
    Bill Flk 4 months ago

    Damn I learned my lesson for the day, I figured it would have been the opposite of what happened but I love it when I learn something new, thanks again for the videos, keep up the good work, ur kinda like the mr. Wizard or bill nigh, of science, I love science it is cooler than science fiction lol

  • RogueShadowTCN
    RogueShadowTCN 4 months ago +1

    I suppose if a pressure cooker shortens the cooktime, low to no pressure makes it infinitely longer. But now we know for sure...

  • Faith Dorey
    Faith Dorey 4 months ago

    Surprising I thought that once it boiled the low pressure would reduce cook time

  • Tony McCurry
    Tony McCurry 3 months ago

    What methods for cooking would work in a vacuum? I saw some people mention a pressure cooker, but would a pressure cooker even function in a vacuum?

  • I Have No Idea
    I Have No Idea 4 months ago

    I'm curious to see what it's like to cook in one vacuum

  • Gro Skunk
    Gro Skunk 3 months ago +1

    So I suppose I'll have to bring my pressure cooker next time I go camping on the moon.

  • Austin Reynoso
    Austin Reynoso 4 months ago

    I feel like doing this with a pressure cooker may have a different result

  • PLF
    PLF 4 months ago

    Well, you can buy these "reverse pressure cookers" just fine. Whether you should go to full vacuum though depends on what you are making, but its an essential part of e.g. freeze drying

  • MadChickenPictures
    MadChickenPictures 3 months ago

    Question: Does vaccuum boiling kill bacteria the way conventional boiling would?

  • Swadeshi Creator
    Swadeshi Creator 4 months ago +2

    that's why pressure cookers are made to increase boiling point of water to help food cook on higher temperature than 100°C.

  • Marzie Malfoy
    Marzie Malfoy 4 months ago

    This video just blew my mind. A lot of your videos blow my mind but this is the one where I've realized my science education in school was lacking. Holy shit your channel is the best!!!

  • spacecase0
    spacecase0 4 months ago +1

    I bought a pressure cooker in case a bunch of the Earth's atmosphere gets torn off by a large meteor or something. I've tried to cook at high altitudes before and it doesn't really work. I appreciate the verification in this video

  • TrapperAaron
    TrapperAaron 3 months ago +1

    My grandmother's recipes (especially baking) have separate directions for cooking in Chicago v.s. the mountain tops of the Ozarks. They lived in Chicago and retired to Arkansas.

  • Ashley Dolin
    Ashley Dolin 4 months ago

    So many questions but since when did it take ten mins in a slow cooker to cook anything?

  • XPNDBLhero
    XPNDBLhero 4 months ago

    You'd have to increase the pressure to cook it instead of decreasing the pressure.... Pressure in cooking is needed because the thermal conductivity lowers in a low pressure system.

  • Andrew Rasmussen
    Andrew Rasmussen 3 months ago

    Commercial jams are sometimes cooked at low pressure - this makes sense because you need to boil off some of the water in the fruit before it will set properly and the low pressure saves on heating energy.

  • Ross Albatross
    Ross Albatross 4 months ago

    How do you even cook something in space? (I assume that's the point of the experiment, given that space is the only actual oxygenless vacuum) Wouldnt it float away in space? Youd need to George foremost that meal

  • Julian Brelsford
    Julian Brelsford 4 months ago

    This is the opposite of putting your food in a pressure cooker, in order to cook at higher temp/quicker

  • The_Kansas_Kid
    The_Kansas_Kid 4 months ago

    What if you get it boiling first then started to pull a vacuum? Or would this be impossiblewith this setup because of the steam constantly increasing the pressure?

  • mike metropolis
    mike metropolis 4 months ago

    Gotta luv this dude. "What can I do with my vacuum chamber?"
    He will become the villain in ten years.

  • teknophyle1
    teknophyle1 4 months ago

    Pressure cooker does cook faster so vacuum cooker being less effective makes sense

  • Mika Fresh
    Mika Fresh 4 months ago

    How long would it take for an egg to be hard boiled in a vacuum chamber with such a low boiling point?

  • FA Riesz
    FA Riesz 4 months ago

    there's a good reason we have pressure cookers and depressurised cookers.
    we may get depressing food maybe but is only tentatively a function of physics

  • Hello There
    Hello There 4 months ago

    Simultaneously increasing both pressure and heat for long time is never a good idea

  • colorado841
    colorado841 4 months ago +1

    What if you put a pressure cooker in a vacuum? How is that for a very BAD idea?

  • Super Abound
    Super Abound 4 months ago

    It's crazy how everything always WANTS to boil by default

  • Pablo the gamer
    Pablo the gamer 4 months ago

    Thanks bro, I nearly put my bacon in my vacuum. You a real 1 👌

  • Max Pulido
    Max Pulido 4 months ago

    Boiling cools the water outside of the vacuum as well.
    The video implies that this effect is caused by lack of pressure.

  • Shannon Taylor
    Shannon Taylor 4 months ago

    I appreciate your variety of unique interests and willingness to share it.

  • A M
    A M 4 months ago

    I just wanna know the whole point of this experiment.. like will i ever get stuck with a vacuum to cook with but not have one saucepan 🤦🏻‍♂️

  • Specialopsdave
    Specialopsdave 4 months ago

    I was expecting the cooktop to burn itself as the internal electronics have no passive aircooling anymore

  • ltviktor
    ltviktor 4 months ago

    That's a ricecooker major detail as this is meant for a special purpose of cooking rice only. It is a low power device that heats slowly and shuts off heating if it reaches a temp just a degree or two about boiling at atmospheric (shutoff around 103-105C).

  • wansh013
    wansh013 4 months ago

    It's an easy phenomenon to see during trips/treks to the Himalayas. Food cooks with lesser required fuel but more water

  • joebaby1975
    joebaby1975 4 months ago

    I suppose it would stand to reason if a pressure cooker cooks faster then a vacuum cooker would cook slower.

  • Nathanael Lee
    Nathanael Lee 4 months ago

    I've always wondered this! This is so cool!

  • Ryan Bissonnette
    Ryan Bissonnette 4 months ago

    "the boiling was cooling the food"
    WTF HAS SCIENCE DONE

  • Cr4fTeXe
    Cr4fTeXe 4 months ago

    Can you reverse it and cook it faster with overpressure?

  • holden tudicks
    holden tudicks 4 months ago

    this is a common process to remove moisture contamination from substances. i run a large processor, liquid transfer pumps, heaters, two stage vacuum pumps

  • Feline Discipline
    Feline Discipline 3 months ago

    So the vacuum cools the food as the slow cooker heats it, kinda like fighting a water hose with a flamethrower.

  • Seeker296
    Seeker296 3 months ago

    What if you inject the meat with a fluid & reseal it before heating in the vacuum. Would that make a difference, or would the chicken just explode?

  • Fábio Dias
    Fábio Dias 4 months ago +1

    Wait if the boiling helped cool down the food could that be used as a cold microwave?

    • Cat OnTheStreet
      Cat OnTheStreet 4 months ago +1

      Well that's a unique way of saying refrigerator

  • Bahadır Başer Kök
    Bahadır Başer Kök 4 months ago

    Me: *Watching this instead of studying for my Thermodynamics final*
    Also Me: Interesting

  • Toggle Fire
    Toggle Fire 4 months ago

    So my understanding of thermodynamics when it comes to cooking of something is very vague. Since you're technically not heating the water up to a hot enough temperature would it technically not actually cook the rice?
    I mean yeah it's boiling but usually that requires heat and rice needs hot water. I'm just more or less curious not criticizing.
    And I mean if you didn't turn the unit on and just left it in there boiling at room temperature

  • toordog
    toordog 4 months ago

    Thats simply because you dont cook by boiling something, you cook it by heating it.... pretty simple concept.

  • Fernando SSMM
    Fernando SSMM 4 months ago

    What about microwave cooking? That may work differently as it heats whatever water there is, no need to be liquid. Right?

  • paws27
    paws27 4 months ago

    Holy shit I feel like an idiot, for years I've seen videos of vacuum chambers lowering the boiling point of water but it never actually clicked that it would mean the water wouldn't be hot. I guess I'm just so conditioned to think "boiling = hot" that I didn't even think of the contradiction.

  • David Zilber
    David Zilber 4 months ago

    Take it from a food scientist, that’s a great way to destroy your vacuum pump.

  • Benjamin Triggiani
    Benjamin Triggiani 4 months ago

    I bet a pressure cooker would work haha

  • J Schmidt
    J Schmidt 4 months ago

    Never thought about it, but makes sense, they use phase change for AC

  • Mike Roberti
    Mike Roberti 4 months ago

    What happens if you vacuum while your rice is cooking in a pressure cooker?

  • Vic H
    Vic H 4 months ago

    So theoretically if you were in open space with no atmosphere and you had a space suit and a power supply and artificial gravity, you still couldn't cook your food because of the vacuum of space...? 🤔

  • Simen Martinussen
    Simen Martinussen 4 months ago

    I expected the electronics in the cooker to overheat since it won't have as good heat dissipation.

  • WaterspoutsOfTheDeep
    WaterspoutsOfTheDeep 4 months ago

    It's the opposite of a pressure cooker. Instead of food cooking faster, it barely cooks.

  • Dan ObiOne
    Dan ObiOne 3 months ago

    And what if you try at increased pressure, so the pressure force will act on the bonds between the molecules and the destruction of their recovery will be easier, of course, if it works, because for example with melting ice it works (or other solids)!

  • Peter22
    Peter22 4 months ago

    Can you try using a different liquid which is safe to eat but has a higher boiling temperature?

  • Nātānsaurus
    Nātānsaurus 4 months ago

    My son is going to use this in 4 years for a science project in school. I can already see it lol

  • Dale Elliott
    Dale Elliott 4 months ago

    I would like to see what a can of squeeze cheese would do in a vaccum

  • Car Lover Photography
    Car Lover Photography 4 months ago +1

    Wouldn’t this make it cheaper to cook?

  • OneMinuteVideos
    OneMinuteVideos 4 months ago +1

    The boiling is actually cooling the food 🤔
    Wait what 😳?

  • Phosphilolite - Speaker of Santa

    If you covered the chicken in a different medium like oil would that change anything, or just boil as well?

  • Maya Bell
    Maya Bell 4 months ago +2

    I have that steam cooker. Is one of the best. Cooks fast delicious soups.

    • Yancey Westerfield
      Yancey Westerfield 3 months ago

      I have that vacuum chamber. Is one of the best. Can't cook anything in it.

  • Aya Ahmad
    Aya Ahmad 4 months ago

    Would that work any better if you cooked something in oil instead of water?

  • Michael Peña
    Michael Peña 4 months ago

    This is why boiling eggs at a high elevation is considered difficult. Higher altitudes means lower atmospheric pressure, which lowers the boiling point of water like how was shown in this clip, just less extreme.

  • Alex
    Alex 4 months ago

    Can you use other liquids to help? What about deep frying in a vacuum?

  • Momma O
    Momma O 4 months ago +1

    note to self, do not cook in a vacuum chamber

  • ComicSans3307
    ComicSans3307 4 months ago +1

    I’m more concerned about the fact that the water for the rice is so dirty

  • Elusive
    Elusive 4 months ago

    I like your shorts. They are straight to the point, informativ and you don’t beg for subs.

  • Geeb
    Geeb 3 months ago

    What would happen if you tried to cook food in oil in a vacuum?

  • I'm a motherfreaking avocado

    Honestly, everything in these shorts is a bad idea

  • Rose Emp
    Rose Emp 4 months ago

    So basically the vacuum reversed the temperature and freezes it instead.

  • John Doe
    John Doe 4 months ago

    I read somewhere this is an issue for mountain climbers trying to boil water to make it safe to drink. If you go high enough, the boiling point falls below what is necessary to kill a lot of pathogens.

  • RoCaBa
    RoCaBa 4 months ago +1

    "Electric meal cooktop"
    Bro forgot what a ricecooker was

    • Alice
      Alice 4 months ago

      Lol, true.

  • ReZhorw
    ReZhorw 4 months ago

    Turns out that the food we eat exist in the same air pressure as us

  • Henry Stickmin ∙ 2.3M views ∙ 10 hours   ago

    In vacuum cooking, meats are cooked at reduced pressure and temperature. In one vacuum technique, known as sous vide cooking, foods are cooked in their own juices, thus retaining their natural flavours and moisture. Cooking time is usually increased because of the low temperatures employed.

  • moonphoenix
    moonphoenix 4 months ago

    Today I learned you can boil water without heat, I think.

  • Karu
    Karu 4 months ago

    This reminds me of school, learning something that I will never use in my life