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No cooking in a vacuum? Well shoot, there go my plans this afternoon.
You could always try cooking in a "vacuum".
I have that exact rice cooker on my counter
This guy has answered so many questions I didn’t know I even had 😂
@Brittney Knopp same
@Jakoba King yes brotha!!
I’m oddly fascinated by his videos.
Explains pretty good how pressure cooker can cook tough meat in 45 minutes vs boiling in a regular pot in 3 hours.
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
@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.
Imagine how tender meat would be if you hydraulic press it
@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
Needs a vacuum refrigerator now
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.
@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
@Ld Alexandrite what? Bogotá, Colombia is at 2600 meters and that doesn't happen here
@monsterhunter445 the boiling point just increases relatively. 100 degree celsius at sea level, but it goes 110, 120 etc. further below.
What about below sea level lol
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!
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.]
@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)
@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.
@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.
@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.
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.
The cooking temp of rice stays the same, so although you see boiling water, it's all still raw lol
oh that explains the rice situation much more. thank you!
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 :/
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.
@Donn Hughes what do you mean? Of course i eat with my mouth!
@Miko the raskum you eat with that mouth ??
For your education and knowledge which obviously is lacking....
Ahem,go to macdonalds in FUCKING SPACE?
I like how there's no intro and he just starts with 100% confidence
how close could you get to freeze-boiling something? It's so interesting to see how drastically stuff changes inside that vacuum
That now explains why higher elevations require longer cook times. That explains a lot now.
this channel answers questions no one asked but everyone wants to know
The boiling is actually cooling the food. Journey to the far side of the kitchen.
@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.
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.
If it’s boiling for the wrong reasons. :)Like throwing water on a hot element cools it.
Thanks for this. I was planning a space picnic, but this video saved me a lot of hassle.
I feel so damn for expecting to see him opening up the canister of a floor vacuum and putting food inside lol
These interesting videos are the highlight of my day when they pop up. Love your work!
This dude comes up with some weird but interesting experiments. 😄
I love this channel. It answers questions I never thought of asking.
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
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. :)
You can actually experience this in person by trying to cook in a high-altitude area, things take much longer to boil
Kudos to you man. You answer questions I just write off or forget but I still wonder about.
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…
Now I want to see what modifications to the recipe/equipment are needed to cook in a vaccum
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!
I really like how you keep your videos short and to the point no extra filler junk.
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
I suppose if a pressure cooker shortens the cooktime, low to no pressure makes it infinitely longer. But now we know for sure...
Surprising I thought that once it boiled the low pressure would reduce cook time
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'm curious to see what it's like to cook in one vacuum
So I suppose I'll have to bring my pressure cooker next time I go camping on the moon.
I feel like doing this with a pressure cooker may have a different result
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
Question: Does vaccuum boiling kill bacteria the way conventional boiling would?
that's why pressure cookers are made to increase boiling point of water to help food cook on higher temperature than 100°C.
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!!!
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
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.
So many questions but since when did it take ten mins in a slow cooker to cook anything?
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.
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.
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
This is the opposite of putting your food in a pressure cooker, in order to cook at higher temp/quicker
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?
Gotta luv this dude. "What can I do with my vacuum chamber?" He will become the villain in ten years.
Pressure cooker does cook faster so vacuum cooker being less effective makes sense
How long would it take for an egg to be hard boiled in a vacuum chamber with such a low boiling point?
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
Simultaneously increasing both pressure and heat for long time is never a good idea
What if you put a pressure cooker in a vacuum? How is that for a very BAD idea?
It's crazy how everything always WANTS to boil by default
Thanks bro, I nearly put my bacon in my vacuum. You a real 1 👌
Boiling cools the water outside of the vacuum as well.The video implies that this effect is caused by lack of pressure.
I appreciate your variety of unique interests and willingness to share it.
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 🤦🏻♂️
I was expecting the cooktop to burn itself as the internal electronics have no passive aircooling anymore
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).
It's an easy phenomenon to see during trips/treks to the Himalayas. Food cooks with lesser required fuel but more water
I suppose it would stand to reason if a pressure cooker cooks faster then a vacuum cooker would cook slower.
I've always wondered this! This is so cool!
"the boiling was cooling the food"WTF HAS SCIENCE DONE
Can you reverse it and cook it faster with overpressure?
this is a common process to remove moisture contamination from substances. i run a large processor, liquid transfer pumps, heaters, two stage vacuum pumps
So the vacuum cools the food as the slow cooker heats it, kinda like fighting a water hose with a flamethrower.
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?
Wait if the boiling helped cool down the food could that be used as a cold microwave?
Well that's a unique way of saying refrigerator
Me: *Watching this instead of studying for my Thermodynamics final*Also Me: Interesting
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
Thats simply because you dont cook by boiling something, you cook it by heating it.... pretty simple concept.
What about microwave cooking? That may work differently as it heats whatever water there is, no need to be liquid. Right?
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.
Take it from a food scientist, that’s a great way to destroy your vacuum pump.
I bet a pressure cooker would work haha
Never thought about it, but makes sense, they use phase change for AC
What happens if you vacuum while your rice is cooking in a pressure cooker?
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...? 🤔
I expected the electronics in the cooker to overheat since it won't have as good heat dissipation.
It's the opposite of a pressure cooker. Instead of food cooking faster, it barely cooks.
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)!
Can you try using a different liquid which is safe to eat but has a higher boiling temperature?
My son is going to use this in 4 years for a science project in school. I can already see it lol
I would like to see what a can of squeeze cheese would do in a vaccum
Wouldn’t this make it cheaper to cook?
The boiling is actually cooling the food 🤔Wait what 😳?
If you covered the chicken in a different medium like oil would that change anything, or just boil as well?
I have that steam cooker. Is one of the best. Cooks fast delicious soups.
I have that vacuum chamber. Is one of the best. Can't cook anything in it.
Would that work any better if you cooked something in oil instead of water?
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.
Can you use other liquids to help? What about deep frying in a vacuum?
note to self, do not cook in a vacuum chamber
I’m more concerned about the fact that the water for the rice is so dirty
I like your shorts. They are straight to the point, informativ and you don’t beg for subs.
What would happen if you tried to cook food in oil in a vacuum?
Honestly, everything in these shorts is a bad idea
So basically the vacuum reversed the temperature and freezes it instead.
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.
"Electric meal cooktop"Bro forgot what a ricecooker was
Turns out that the food we eat exist in the same air pressure as us
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.
Today I learned you can boil water without heat, I think.
This reminds me of school, learning something that I will never use in my life