Can you tenderize a steak with deep sea chamber? Steak Vs. 2 miles of depth!
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- čas přidán 2. 01. 2021
- Can you tenderize a steak with deep sea / high pressure chamber? We are treating beef steak with 4400 psi / 300 bars of pressure and then cook it to find out. Don't try this at home! Operating high pressure equipment is dangerous!
- Zábava
put the steaks into a bag with your favorite marinade and then pressure marinate them vs standard marinating and taste test .
Or pressurize it unsealed in a brine instead of water
I was just going to make this recommendation.
Came here to suggest this exact same thing (though I was thinking of making the water in the whole system rather be the marinade)
@@diabsiniman my only issue with that is having to scrub the chamber clean every time after marinating i hate doing dishes .
@@sinfulf4i yeah, which is why your idea is much better... and potentially less messy (and easier to film)
You need to put a few steaks inside a miniature carbon fiber and titanium cylinder and see what happens.
Yeah, maybe 5 pieces of steaks would be good.
@@BluebirdBT 🤣🤣🤣🤣
Oooh yeah, submarine stuff, so hot these days :)
I like how he went ahead and said he won't put strawberries or something like that, implying meat is more tasteful
A whole dead mouse in a fiber tube
Who else is here after there was the tragedy of those who went on an expedition to the Titanic?
Guga's accent sounds a little different in this one.
Underrated
HAHA GOOD COMMENT MAN LOL
"I know they don't look that good right now ... "
let's do it!
Next time on guga foods: Dry aging a steak a mile under the sea.
This video is now suddenly relevant to my interests
Instead of pressure, try vacuum. Vacuum should expand the pores in the meat. Love your show.
I thought the same thing. Vacuum, then backfill with marinade, then pressurize.
@@JoshStLouis314 vacuum would dry them out to inedibility
@@Louzahsol Partial vacuum, say 1/10 atm. So that way the water doesn't boil off.
That's how we treated pit-props back in my mining days. Put them in a vacuum chamber (a very big one!) and pump out, then throw the valve and flood with presevarive. The vacuum opened up the wood and it sucked up the preservative like a sponge, at least 5cm deep into the wood.
@@offwithhishead2556 thats actually pretty cool
High-pressure Phone Washer 5,000,000.
Prrriitti Guud.
*high pressurah.
Is it hydroolik?
@@valoriel4464 hudrollic
you guys are mean 😆
Guys, next time, instead of just `pressuring it` and then cook,
Try to heat it up inside the chamber (pressure cooking to the max !)
Heating a pressure vessel, what could go wrong!
@@bueb8674 ahh, we are only talking about a hundred and fifty degrees above ambient.
HELL YES! THIS!
@@BenMitro You don't need that much if doing sous vide. The time it takes should be interesting, maybe a few minutes could be shaved off with enough pressure.
I think the best is to pressurize, let the nitrogen dissolve into the tissues. Then quickly decompress. The nitrogen bubbles that form should liquify the steak.
@4tran So in essence, for a steak, they'd have to build a cow-sized pressure chamber, strap some breathing gear onto said cow, toss it in, pressurize and then quickly depressurize it?
The Byford Dolphin approach. That will get you instant hamburger alright... See License to Kill...
IT looks like to me they are pressurizing water not air.. so there is no nitrogen to go into the food. to pressurize air they would need whole new setup .. not hydrolic but pnumatic.
since water does not compress (next to air) there is no stored energy.. pressure is there with the press.. but goes away with the press.. i t is not stored in compressed air.. that would expand. water is boring.. air is explosive.
Make sure you torque those bolts up well, Lauri.
There is a lot at _steak_ ...
Just... wow xD
🤣
Good one!🤣🤣🤣👌.’Well Done’....comments like this are ‘Rare’ !!!!🤣🤣🤪
Cut human silhouettes out of the meat, then put them in glass bottle, then pressurize and show results.
Dark
Finland:
Europe's Canada...
Dude there's more to Finland than snow
@@hayleyxyz I don’t believe you
The pressure was too low to break proteins. The depth at which fish need special chemistry to survive is much greater. Like the bottom of the Marianas trench. You need that.
and it's vaccuum sealed, so it won't make any difference
@@natalieisagirlnow The fact that it's vacuum sealed is what doesn't make any difference.
and whales also reach this depth and go to the surface... not that quickly but still ;)
They should tenderize it with high explosives. Who else is with me on that idea?
@@Papperlapappmaul it's basically in a submarine. do divers heads explode in a submarine?
Glad to see the loctite. My father retired from that company after 40 years. Always got to use free stuff he brought home. I used that loctite sealant for a high pressure air cannon and never had a leak.
Thank your father for me. I've used loctite plus activation spray to seal more wounds than I care to remember. Better than any stitch!
Videos like this is why I watch your channel. Happy New Year
I guess that question was answered last week.
“Moment of the truth”! Edwin shout out is awesome!
You should try underwater exlosion instead, to see if the shockwave works better than just the pressure change.
Or maybe make the pressure change very rapid with the "smashinator" or something like that.
I think any sort of shock wave might have a chance of tenderising it, in or out of water, provided that it's positioned in that sweet zone where it isn't blown to bits but it isn't unharmed either
I was expecting them to do that, but guess they didn't.
containing an explosion of any significant power beyond a firecracker is very hard. It would probably turn that chamber into a pipe bomb (a big one). I knew a guy once that worked in explosive ordinance disposal in the military. The thing used to contain an ordinary grenade is a 1.5m sphere with 100mm walls and needs to be pulled on a trailer (weighs several tons). And even that would probably crack apart if it was filled with water first.
@@fvckyoutubescensorshipandt2718 He doesn't suggest trying to contain it.
@@fvckyoutubescensorshipandt2718 Nah, they'll just get their buddy with all the high explosives to detonate a kilo of dynamite on top of the steak lying in a skillet, nothing but air on top.
Assuming the explosion doesn't shove the steak *through* the skillet it should work just fine.
Now if you put a steak in a bag of marinade and ran it again...
I was thinking that as well. I know freezing a steak in marinade, then thawing while still in the marinade works great.
All I could ever figure is when freezing it contracts, then thaws and draws in marinade. Don't see why a pressure chamber wouldn't do the same, but a lot faster.
Ohhhh I like this idea. Flavor infused (maybe)!
And then re-vacuum pack it. Cheap vacuum sealers are everywhere.
What an excuse to eat some steak :-) In the name of Science!
CZcams algorithm has a macabre fascination 😒
Haha! This is awesome! Thanks for this great experiment!
So much for that “concrete overshoe” idea I had for my cows.
You two make a really good team ^^
Ooooohh....this and your diving watch test are definitely the SICKEST commentary on recent events that i have seen yet!
And i mean that in the funniest possible way!! You two are a HOOT!
You guys are great!
We tested this at 6000 bar in a HPP food press with the same result. Marinating it at that pressure makes wonders though!
You should test a full beer can.
I love that he talks with his hands while holding a knife.
Awesome video thanks guys
Lauri: we can go from 0 to 300 (bars) in half a second
Ocean Gate: Pathetic
You can go from 1 atmosphere to 300 in half a second. Titan did.
Steak on company expenses is indeed a great victory! Happy new year to you guys!
You guys are great.
Finally my friends. Been awaiting a sweet video.
This channel has such original wonderful videos!!!
These guys have Yankee ingenuity at its best
1:14 "no!" I'm feeling that! 🤣
7:42 about what I expected
Great video. Thank you Lauri and Anni
You guys are awesome
Thanks you two. Now I'm hungry.
You two are awesome
Happy New Year, thank you for the entertainment
You guys are mad. I love it! 👍🙂
I would be interested in seeing how icecream responds to pressure since its texture is based on ice crystal structure and air percentage/distribution
I'd love to see this experiment done the other way, in a vacuum chamber with negative pressure :)
@@NicosLeben I guess it depends on the point of view. You could make a new scale and say 0 is the average athmospheric pressure on earth. Just like Celsius and Kelvin.
Yes if you could make extra vacuum it would tenderize very nice, oh well
@@NicosLeben Solids with tensile strength support pressures less than 0.
How about very high air pressure, then instant release of the pressure. Without the steak in the packaging...
@@petetimbrell3527 Instant release of high air pressure= bomb
Beyond the pressure.
Happy New Year!
So, I guess I will be sticking to my hammering technique after all........Great video.
nice contraption😂 thanks for the inspiration to start my own😛😛
I could be wrong but I doubt that you'd still be able to see visible bubbles in the pressure tank if the pressure was actually that high. given that there was air in the system for most of the time that you were running the press I'm assuming that the vast majority of the pressure was lost due to the compression of that gas.
Ahhh, I was wondering how the water in the cylinder was pressurized. I watched the light bulb video and I thought you just hooked the hose straight to the pump. This system is pretty smart. How do you keep the cylinder from rusting though?
do the same thing but with vacuum and then pressure. Not sure if you have done vacuum chamber stuff yet, but that could be something definitely considered 'beyond the press' type material.
You might have had a better effect if the steak wasn't vacuum packed. The meat is mostly water so it doesn't compress. Maybe if you let some air in the package it would dissolve in the meat under pressure and then expand in the meat when you rapidly decompress it. A bit like a diver who had the bends.
Water compress also but just very slightly. Woodworker Don found some actual studies about this and seems that you need about 10 times more pressure to get good results :D
@@Beyondthepress OK, so next time we want to see a 3000bar press!! 😜
@@Beyondthepress I'm a diver, so I'm looking forward to seeing the results of your tests with dive lights and dive watches. If you find a light that survives 300m I will buy it. (not that I will ever need it)
Pressurize with marinade and then pull a vacuum, then repeat. 👍you always have good content
😆Annie looked like she was thinking "not time for talking time for eating "
Just an idea but what if you use a taper as a way to seal the chamber instead of o rings, with a good taper lock plus bolts it should have and air tight lock still and be more solid under high pressure
😂 love you two !
2:34 Had the same cheap ass hose and kept soaking myself until I bought a decent (expensive) hose. No more unexpected showers since!
Merry Xmas and Happy New Year
Did you pre-pressurize that chamber? (5:14) How much was the pressure in the chamber under load?
What if you use a marinade of some kind in the chamber? You might be able to get the steak to absorb more seasoning/marinade by pressurizing it.
Lauri is the weirdest chef of all time.
Not sure about that- Mythical Josh makes some crazy things
Brilliant!
go from a vacuum chamber to that in a container of air.
vacuum chamber sucks out a bit of moisture, air replaces that, pressurising that aim compresses that air so that more bubbles get in, releasing that pressure expands those bubbles inside the stake.
I love your cooking videos. I remember when you washed a strawberry with supercritical CO2.
I'm thinking, under higher pressure, water boils at higher temperature, right? Maybe high-pressure sous vide cooking is a bit like frying things.
It also sounds appropriately dangerous.
Happy New Year, guyz!!
Try the same thing again, but this time put some marinade on the steak. You can see if using a pressure chamber improves how well the flavour is taken into the meat, or if it means you don't have to leave it overnight and it happens quicker.
but would have to create some thing that can fit in the chamber that could fail catastrophically consistently at the right pressure
Tech question:
How did the water level rise in the cylinder, holding the steak? Totally confused. Was the other cylinder filled with water as well?
I would have thought the pressure would have shredded the fibers like a good pounding would. The result surprises me.
Happy New Year to y'all folks!
I think you should try to crack different kinds of NUTS in your pressure chamber - everything from Hazelnuts to Walnuts and Coconuts. They all have air in them and are 'sealed', so they should all crush under extreme pressure.
If you used salt water. the stake instead of in a vacuum sealed bag, have it so the saltwater is all around the stake that would tenderize it.
In cooking there is a method of marinading called “dry brine” where you put salt on the meat and let it sit for 2 hours so the salt penetrates into the meat, tenderizing and flavoring the meat.
I bet if you did what I mentioned above with salt water, it would tenderize and flavor the meat and possibly moisten it up too.
With the tenderizing hammer, you would have a clear vertical axis of maximum compression, and the meat gets bulged to the sides, forcing it apart horizontally. With uniform pressure, there is no clear deformation, so no internal damage occurs.
Adding 500g C4 in the chamber and after 300 bars set it off to add just a little more pressure.
Perhaps try using the water hammer phenomenon, also known as hydraulic shock or hydraulic surge? In my mind, putting it under 300 bar the way you did is just like hitting it with a large hammer just once. But putting it under pressure very quickly and releasing the pressure repeatedly very quickly just might tenderize it the way you were hoping for, as if you were hitting it with a hammer over and over.
You should put the steak into an air filled container, which adapts to the surrounding pressure, and then put this airfilled container into the pressure tube. It would be interesting if the dissolved nitrogen/oxygen in the meat under high pressure and the decompression afterwards would change its texture and taste.
I thought you were going to pressurise the tank with air, and like, open a pinhole, and use explosive decompression to tenderized/shred your steak and then cook it. It could be a simpler way to make ground beef. "Simpler" hahaha
In all these types of channels I've never seen anyone do some good explosive decompression. Sudden pressure increase (ie smashing) is easy. Sudden decrease could be fun for some things. Like marshmallows.
I'd be more interested in seeing how a vacuum would work.
You could try to pressurize spices inside the meat, like putting it together with garlic, onions, rosemary etc. into a foil and put them into your deep water simulator.
Can you cook a steak with pressure? I know stuff heats up when pressurized but i don’t know how much you have to press it.
You should run one of those toyan 2 cylinder model engines in the sea chamber.
Now I have to explain the new kitchen utensils to the missus...
Have you considered doing high air pressure then releasing the pressure rapidly to see how they affects the texture of the steak? It would need to be exposed to the air obviously for this to work.
Explosive decompression definitely tenderises various types of meat, including human. Don't google it unless you want nightmares.
It'll definitely do something. Explosive decompression definitely tenderizes stuff, sometimes more than you wanted
This is what we need to try!
I'm sure you've heard this already but you should try a cheap dive watch ive always wondered what would happen if you dove deeper then the watch is rated for
Where can I buy that Konepaja Vuohensilta merch Lauri is wearing? 😮
What about pasta? Would the pressure push the water into it and rehydrate it?
could you do a complete vacuum
Due to recent events, how about a coconut ? It would be like a minisub
Very cool video.
Just so you know, you can sterilize food using that pressure. It is called Pascalization.
It uses pressure to kill bacteria and spores instead of heat like pasteurization uses.
Hey bro, I served on submarines for many years and I can tell you a way to improve your chamber. You have to make the glass thick and on the inside. The more pressure on the glass should have a greater seal on the seals between the glass and the door.
Have you tried vacuum pressure?
Maybe try to marinade the meat normally and then inside the pressure chamber to see if the flavor goes further into the meat more completely
I love your videos, but what you expected to the teak to happen was cringe 😂 The disappointment on your face 🤣 Anyway, good experiment.
Checking to see what happened in OceanGate's Titan.
Why not, it the Mythbusters can cook a lasagna in a dishwasher then you can tenderize a steak in that chamber.
I saw that on that show Extreme Cheapskates. Crazy woman didn't want to waste money using the oven so she cooked her lasagna in the dishwasher. Her guests said it tasted disgusting lol.
Myth busters already proved that you can’t tenderize a steak with pressure.
@@austintillman8297 umm, sure you can, the pressure of a large hammer or a "smashinator 5million" would absolutely tendorize anything in the way.
As far as just a chamber, okay, yeah might assist in marinade, but not in the tender department.
@@outcast170 that was the point. Pressure, as used in this video and by the myth busters, is not able to tenderize meat.
likely the moisture volume in the cellular material would have pressured up equally once past a certain value. gases would have been dissolved?
What about pressurising with air, out of the packet, then explosive decompression?
2:27 almost died!
Sure...
to tenderize you cant to break the structure of the meat. so rapid depressurisation where the cells and structure pop, tht said without gas... you have fluid inside the cells and outside and water is considered incompressable so i dont really know if this will do anything either.