Name: 液氮趣味配方如何烹飪那安-里爾登 (Liquid Nitrogen Fun Recipe How To Cook That Ann Reardon)
Uploaded: 2021-01-14T07:03:09.000Z
Duration: 8 min 17 s
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情態副詞

Welcome to HowToCookThat, today we're going
to make this amazingly smooth strawberry icecream

with fresh strawberries in it and dippin'
dots over the top using liquid nitrogen.

And to help us with that we're going to meet
a scientist Kiri from N2 in Sydney and we're

I'm Ann Reardon and this is The Sweetest Thing.

When I was studying Nutrition and Food Science
at University, we use to do these labs that

They were food science labs and we'd all these
different experiments.

And I remember one of them we did literally
hours of testing egg whites to see which ones

were more stable and which ones whipped better,
whether they were fresher ones or older ones

and we just filled out tables of data on them.

And I remember thinking when am I ever going
to need this level of detail when I'm working

And it was true for the next few years when
I had patients that I was working with who

had had open heart surgery or had been diagnosed
with diabetes or had part of their stomach

removed from cancer, how long an egg white
stayed whipped for or how to temper chocolate

is pretty irrelevant to what they needed to
know.

But fast forward to today and I do use everything
that I learnt in those labs when I'm developing

And the crazy thing is I have a couple of
million followers on YouTube that are following

all the recipes that I'm making and asking
technical questions every single week in the

comments about different ingredients and I
wouldn't be able to answer them if I hadn't

I couldn't have planned or even imagined that
I'd be here today doing this.

But everything just seems to work together
and have a purpose.

Kiri from N2 is actually a chemical engineer,
but like me he's now using his science degree

to make people smile by making crazy desserts.

These look delicious, nice fresh strawberries
and you've got big tanks of liquid nitrogen,

I'm going to make a strawberry and cream gelato.

I love those little dippin' dots that you've
got on top there, what ingredients do we need

I've got some nice fresh milk here, pouring
cream, sugar, there's some skim milk powder

here, this is a thickener that we use but
you can xantham at home, some vanilla extract

and these are some nice fresh strawberries.

I'll put all of the recipe quantities on the
howtocookthat.net website in grams, ounces

and cups and I'll add a link to that below.

So we're going to mix these all in together
in the saucepan.

How many icecreams do you make in a day for
the store, how many would you sell in a day?

On a weekday, probably about 500 and on weekends
we go up to about 1000 though.

So you don't do these for each icecream though?

No
So how do you make these here in store?

We have a big pasteurizer it basically can
cook up to 180 litres at a time.

We put all ingredients in just like we're
doing here but it's much bigger and heats

up, cools down and then we just extract it
into bottles.

Right so it's doing this exact process just
on a mass scale, you wouldn't want to stir

And we'll just whisk that up and you're just
looking for when it starts to bubble.

When it starts to bubble, it starts to get
to boiling.

You want to make sure it doesn't catch on
the bottom, so whisking is good.

Do you want these strawberries finely chopped?

When they're in the gelato it will be nicely
spread out throughout the mixture and so each

bite you have will have a bit of strawberry
in it.

Yes because the way we freeze the icecream,
it's so fresh so you can just put whatever

You have so many flavours up on your board,
I can see vegan deconstructed chocolate lava,

These are crazy flavours, who comes up with
all of these?

We have a bit of a creative team, between
me the shop in Melbourne we all work together

and we come up with the flavours every week
and plan them out.

Now to turn them into icecream you use these
big tanks of liquid nitrogen and pour in a

We'll just add a bit more nitrogen and then
once it's a bit harder we're going to add

the strawberries and then we're going to let
it harden up again so we can scoop it.

So what's happening on a molecular level here,
if we were to look at it under a microscope,

this icecream compared to if I make it at
home in my icecream machine?

So what's happening is the water in the mixture
is freezing a lot faster, making smaller ice

The smaller the particles the smoother it
is on your tongue.

If you can put the strawberries in now it's
got a bit of texture there.

Now it's in we're going to add some more nitrogen
and let it harden up a bit.

And as you can see now that it's getting harder
the strawberry chunks are starting to break

It's a big change from being a chemical engineer
to being a mad scientist flavour-creator for

I did engineering, my boss Minh he was an
solvency accountant so he would be sending

people bankrupt every day and we decided we
wanted to do a job where we make people smile

every day rather than you know make spreadsheets
or send people bankrupt.

I think icecream would make people smile all
day.

Yum
So we are going to use some whipped cream,

Okay so we've just got some freeze dried cherries
here.

They're nice and crunchy so I'm just going
to sprinkle a little on top.

And they're quite bitter so they'll contrast
a bit with the sweetness.

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液氮趣味配方如何烹飪那安-里爾登 (Liquid Nitrogen Fun Recipe How To Cook That Ann Reardon)

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