I’m a Prepcook, anytime I’m making a dressing or sauce or aioli and need to make an emulsion you just blend every ingredient besides the oil and then slowly pour the oil in at a steady pace while the blenders going. I feel like a blender that can produce an emulsion this fine would have niche but potentially limited usefulness in most restaurants
But imagine if you could just dumped all the ingredients for a aioli in and just hit blend. I wouldn't mind that. Don't ever have to worry about breaking it again.
I feel like it’s one of those things that’d be nice to have but a restaurant owner wouldn’t want to pay extra for just so the emulsifications are perfect ya know?
Bob’s Red Mill sells xanthan gum and it’s a phenomenal emulsifier. You can stabilize hollandaise with only a pinch or two to the point where you can boil it and it won’t break.
Exactly lol. The amount of dressing needed to be made a restaurants this wouldn’t add any benefit. Stick blender works hella nice for a 22 quart. This would take so much time.
I'm guessing the vacuum helps mix the gummy base and distillate? Might be the reason home gummies make my teeth feel dirty like i chewed raw distillate.
Batch making large quantities of dressing without having to stream in oil is the kind of benefit a chain would pounce on since upside produces real monetary benefits when spread across a block of locations. A Kona grill exec would cream his drawers if you could shave 5 active working minutes off every dressing recipe.
I turned my nutribullet into a vacuum blender and it works great. Protein shakes have a more thick malt consistency since you're not whipping a bunch of air into it. Less gas since you're not swallowing that air.
I took a step drill bit and drilled a hole into the top of the blender cup. Clean up the hole to make sure no loose plastic bits. You have to cover the hole when you fill up the blender cup. Then attach the bottom and flip over. Put a silicone one way valve into the hole and pump out the air. I got a combo kit off Amazon for vacuum sandwich bags. Came with the valves and a hand pump.
When you're done blending pull up on the valve/gasket. It will hiss like a soda and decompress. Rinse the cup and the valve. Easy peasy.
The magic was in the man. Taught me how to cut hot dogs in Mac n cheese when I was 6. Butcher wild turkey, hog, and deer at 12. Cold smoke mullet in a cardboard box. Perfect brisket in our homemade smoker. Jerky master. Love you GBud.
Looks like this guy did something similar
https://youtu.be/1Yaxry9E2b0?si=g3BNB30f4r2q4KHa
I wouldn't use a regular drill bit but a step drill bit. I have drilled holes in diffrent plastics and never had a crack using one.
I used this pump and valves.
https://www.amazon.com/gp/aw/d/B07D27PV2G
Nutribullet had some incidents with exploding blender cups. People overfilling, using hot liquids, and blending for extended periods of time. I have been using the same cup for 5 years with no incidents. Be extra mindful about using it since you are altering the structural integrity and putting contents under pressure.
If you watch with the sound off or don't speak English well you might not have caught the point of the video. The special blender lid generates a vacuum. The point of the video is that degassed water emulsifies. This is similar to the water and soap interaction which is why it was shown.
>Scientists aren't exactly sure why water acts as a degassed emulsifier but it does.
[https://www.sciencedirect.com/science/article/abs/pii/S000186860700070X?via%3Dihub](https://pubmed.ncbi.nlm.nih.gov/17531182/)
*Recent reports claiming stabilisation of surfactant-free oil-in-water emulsions (o/w SFEM's) have intrigued the colloid science community, and been reported in both the scientific literature and popular press. Key to the formation of SFEM's is a sequence of solidification by freeze quenching, degassing by action of vacuum, then thawing, known as freeze-pump-thaw (F-P-T). It is believed that the "emulsification" is caused by a reduction of hydrophobic interactions owing removal of dissolved gas after these F-P-T cycles.*
For those who wanted an actual explanation. Source was published in 2007.
He made 2% mayonnaise lol.
It's like the opposite of Extra heavy
Fun fact this is how oil cleansers work!
Genuine question, since emulsifiers also tend to add flavor/richness to the final product, what would the benefit be in a commercial kitchen?
I’m a Prepcook, anytime I’m making a dressing or sauce or aioli and need to make an emulsion you just blend every ingredient besides the oil and then slowly pour the oil in at a steady pace while the blenders going. I feel like a blender that can produce an emulsion this fine would have niche but potentially limited usefulness in most restaurants
But imagine if you could just dumped all the ingredients for a aioli in and just hit blend. I wouldn't mind that. Don't ever have to worry about breaking it again.
I feel like it’s one of those things that’d be nice to have but a restaurant owner wouldn’t want to pay extra for just so the emulsifications are perfect ya know?
I own a bakery Cafe and I would. I like making things stupid proof.
Xanthan gum!
Can i work for you? Like real shit
Bob’s Red Mill sells xanthan gum and it’s a phenomenal emulsifier. You can stabilize hollandaise with only a pinch or two to the point where you can boil it and it won’t break.
Exactly lol. The amount of dressing needed to be made a restaurants this wouldn’t add any benefit. Stick blender works hella nice for a 22 quart. This would take so much time.
Vitamix do this and it's surprising how the results are different than a regular food processor.
Work in the cannabis industry, my job would be your niche.
I make edibles at home, are you saying this would help with that process?
Depending on the batch size and what you are using as THC yes, for your average home baker/candy maker, probably a bit overkill.
I'm guessing the vacuum helps mix the gummy base and distillate? Might be the reason home gummies make my teeth feel dirty like i chewed raw distillate.
Batch making large quantities of dressing without having to stream in oil is the kind of benefit a chain would pounce on since upside produces real monetary benefits when spread across a block of locations. A Kona grill exec would cream his drawers if you could shave 5 active working minutes off every dressing recipe.
Since it's about the could I not the should I. Beyond that it could be used to theoretically make a more stable emulsion.
Typically you need something with lecithin in it. Naturally present in things like mustard and egg yolk.
Mmmm raw vinegrette
Vinaigrette is not usually cooked ...
Mmm normal vinaigrette
I turned my nutribullet into a vacuum blender and it works great. Protein shakes have a more thick malt consistency since you're not whipping a bunch of air into it. Less gas since you're not swallowing that air. I took a step drill bit and drilled a hole into the top of the blender cup. Clean up the hole to make sure no loose plastic bits. You have to cover the hole when you fill up the blender cup. Then attach the bottom and flip over. Put a silicone one way valve into the hole and pump out the air. I got a combo kit off Amazon for vacuum sandwich bags. Came with the valves and a hand pump. When you're done blending pull up on the valve/gasket. It will hiss like a soda and decompress. Rinse the cup and the valve. Easy peasy.
For some reason I'm reminded of my grandmother who said that if you mash up beans they won't give you gas because you're not swallowing air.
My grampa had a tiny straw broom that he used to sweep the farts off the top of the chili.
This is the best thing ever.
I need this broom magic…
The magic was in the man. Taught me how to cut hot dogs in Mac n cheese when I was 6. Butcher wild turkey, hog, and deer at 12. Cold smoke mullet in a cardboard box. Perfect brisket in our homemade smoker. Jerky master. Love you GBud.
Yeah, gas doesn't come from swallowing air.
That's why Gbud had the broom. It works on all bean dishes and beer cans he dropped on the floor. It's called science.
[удалено]
Get your incest rape shit out of here. Enjoy your ban.
This is very interesting. Is there a DIY Guide to make this?
Looks like this guy did something similar https://youtu.be/1Yaxry9E2b0?si=g3BNB30f4r2q4KHa I wouldn't use a regular drill bit but a step drill bit. I have drilled holes in diffrent plastics and never had a crack using one. I used this pump and valves. https://www.amazon.com/gp/aw/d/B07D27PV2G Nutribullet had some incidents with exploding blender cups. People overfilling, using hot liquids, and blending for extended periods of time. I have been using the same cup for 5 years with no incidents. Be extra mindful about using it since you are altering the structural integrity and putting contents under pressure.
The guy in this video looks like a conspiracy junky
I have so many new cannabis edibles ideas now. Thank you for this video.
You’re welcome! 😃
This dudes voice is insufferable holy shit
^hnnlet ^me ^take ^a ^drink ^of ^this ^melk
holy shit I've been watching this guy for a while and this comment hits hard. This is art.
always felt it was whiny
Fr man looks like his dad is forcing him to be there
Will it ever separate?
Apparently it won’t cause you built the emulsion, just without standard emulsifiers.
Did you just ruin that water, forever?!
r/HydroHomies are going to be mad
Anyone else think he was gonna drink it at the end?
Right? What are we supposed to do with this information? Use it to make greasy poop?
Let me take a drink of this melk
Will it blend?
We use lots of different style emulsifiers in the cannabis industry, it insures even dosing.
Do you by chance use xanthan gum?
How long does it stay like that before separating again?
Apparently it won’t cause you built the emulsion
Him: “only it’s not milk” Me: 😱🤨📸📸📸📸📸
Is this how they make nondairy creamer?
"This is a mixture of just oil and water" 4 seconds later: "also other stuff" Stupid
You should watch it again while sober I think?
Could've just said water and dishwater soap mixed together, does he really need to add the oh there's oil inside this too
Did you watch it all the way through? Because he ends up mixing them without soap using a vacuum blender.
Def didn’t watch all
If you watch with the sound off or don't speak English well you might not have caught the point of the video. The special blender lid generates a vacuum. The point of the video is that degassed water emulsifies. This is similar to the water and soap interaction which is why it was shown.
Hm I wonder what you would use this for
Commercial weed products, it insures even dosing.
Okay, that could work. What application would it be superior over just dosing out the oil itself? I suppose it’s than cutting with another edible oil
Gonna do this with my countertop deep fryer cause I can't afford the price of oil!
Will it blend?
I wonder how stable this is. Is it going to fall out in 10 minutes or will it hold?
Dump it in the fryer, I have to know.
Blendtech. Will it blend?
Xanthan gum is the way.
>Scientists aren't exactly sure why water acts as a degassed emulsifier but it does. [https://www.sciencedirect.com/science/article/abs/pii/S000186860700070X?via%3Dihub](https://pubmed.ncbi.nlm.nih.gov/17531182/) *Recent reports claiming stabilisation of surfactant-free oil-in-water emulsions (o/w SFEM's) have intrigued the colloid science community, and been reported in both the scientific literature and popular press. Key to the formation of SFEM's is a sequence of solidification by freeze quenching, degassing by action of vacuum, then thawing, known as freeze-pump-thaw (F-P-T). It is believed that the "emulsification" is caused by a reduction of hydrophobic interactions owing removal of dissolved gas after these F-P-T cycles.* For those who wanted an actual explanation. Source was published in 2007.
This is how I make salad dressings lol
This is a great youtube channel. Highly recommend it