This was a lot of fun! I only realised (as I type bits for this video) that the Slow mo guys have done a pretty epic video on this, take a look ruclips.net/video/-1_ViBGFr6w/видео.html Also, if you liked this, there's more Kitchen Gadget videos on this playlist ruclips.net/p/PLfItiEY3o1msZB4DJXPXdg2qKBsG3nGav
it may be faster in the microwave, but the pressure cooker popcorn is going to be more consistent in disintegrating the shells and having near-zero unpopped kernels.
That gadget works best when pointing down while opening. Also it wasn't originally intended for popcorn. it widely gets used for puffing grains like rice and wheat
I’d love to see you try Rice Krispies again with this Barry. This pressure contraption is a bit redundant for popcorn, since each kernel has its own ‘pressure vessel’ (the skins), but for rice this could work well! The rice needs to be boiled, and then dehydrated until nearly glassy (12-15% moisture should do it I think) before you heat it in the pressure chamber, and they should puff similarly to how Kellogg’s do it.
Someone from China commented that these things were designed to be able to pop any old regular corn, many areas didn't have access to the typical poppable corn we're accustomed to.
You should angle it down when you open it, when you hold it like you did the bag creates a "lid" which stops the popcorn from flying out and that is why it got clogged. Hold it at an downward angle with nothing in front of it to hinder the popcorn from "flying" out.
On a trip to southern China in Dec 2018 we saw quite a crowd watching a man with your pressure cooker but it was 10 times bigger, in a market. He was turning over an open flame in the street. He let it explode into a steel mesh bag. He popped a grain that we didn’t recognize but people bought bags of it popped . Surprised the heck out of us. His vessel was black with soot! Great job!
@country1116 Your absolutely right. It would probably also take care of any oil, machining debris, dust or dirt, right? Doubt there's any of that though, China's such a clean place.
@country1116 There's a lot of truth to what you say, but you're also very wrong. I absolutely wouldn't fuss with a thorough cleaning after each use, unless I'd burnt a bunch of kernels and it tasted funny, but it is very much best practice to wash with soap and water then rinse thoroughly before the first use to remove anything left over from the manufacturing process. Regardless of country of origin. I mean he literally missed the plastic bag. Is everything going to be ok for Barry and Mrs. B? Yes. Was that the right thing to do? No.
@country1116 Heat kills bacteria and viruses, not toxins. How long should you cook rat poison until you feel comfortable eating it? And, you don't develop a tolerance to lead poisoning, although it may seem less and less dangerous to one as the mental degradation progresses.
In America we call that fuel “Sterno” and it’s used a lot in keeping food warm in the serving container on buffet lines. It’s readily available in a hardware store.
You actually want the higher heat than the Sterno imparts. The goal isn't to cook the contents, only to build pressure inside the vessel and quickly release it. Doing it hot and fast ensures a better, more consistent result.
People don't normally wear any of that when using these. They aren't nearly as scary as this video makes it out to be. Pressure cooking like this is the best way to cook popcorn. EDIT: There are other videos you can find.
@@mrbarrylewis Might have a different name there but in the US most hardware stores have denatured alcohol(burns clean, wont have the soot on it after) and lamp wicks (normally for camping).
@@trekie30122 It's called methylated spirits (at least here in Australia) due to the small amount of methanol added to the ethanol so that people can't use it as cheap booze because methanol is deadly, even in small quantities and the distilation temp is so close between methanol and ethanol that it's so hard to seperate them
Barry, a tip here for if you're brave enough to try it again: the trick with popping is that you want to tilt the lid down so all the pressurized kernels are at the opening when you pop it. so aim it down at 45 degrees or so, then pop the lid. You'll get almost all the kernels in the bag that way with a more even popped state :)
They're not going to pop in the pot, the release of pressure into the bag is going to pop them all at once. It's the same thing with super cooled water, it won't freeze in the freezer but once it gets poured it will freeze into a hill, different mechanism same concept.
this is not a popcorn maker... it is actually a "puffed rice" maker. this seems to be a trend that people buy this thing now but "as far as i know" this is not a popcorn maker. i believe it is either an translation error or chinese just try to sell it more and advertise it wrong. it is too small, dangerous and inconvinient to make popcorn. you can make it in a pan why would you ever use this instead!? but puffed rice can (to my knowledge) only be made this way because it needs the pressure. maybe make some puffed rice next video? still a great video.
It's interesting to see that you had to go and buy the dish fuel in a specialty shop. Here in Switzerland it's very common to use when making Fondue and you can buy the paste in 1-liter bottles in almost any bigger supermarket.
4:15 All you need to do is go visit a camping supply store and buy lamp wick and lamp oil. The cool thing is that the grains don't pop till you pop the lid. You can pop rice, corn, any grain you can think of.
The gelled fuel, called Sterno here, is one of the best inventions! I use it when I go camping, as it is a great smoke free heat for cooking, as well as heat when you are cold. And if you need to light a regular camp fire, it is a good lighter fluid! In the dark it makes a little light, so it doesn't blind you in use.
I think that part of the reason you kept getting popcorn still in the canister was because you were holding it almost horizontal when you popped it. A lot of the other people I've seen use it have the canister essentially pointing straight down. Also, you could probably use the oil canister that came with it, but you would need to really look into what the correct oil to use in it is. Lamp oil, even, isn't the clear-burning oil that is really called for with it, I feel.
Quite a misunderstanding from your side there :D .. you just super heat the popcorn kernels, because of the pressure you wont hear a pop , if the pressure hits the right mark and you release the pressure rapidly that will pop it all at once :D btw the brass thing near the pressure gauge is a crank ;)
Barry, I absolutely love your videos! So much fun to watch and your occasional cluelessness leads to some truly dangerous, but always entertaining moments 🤣
you are supposed to aim it down into the bag rather than to the side that is part of the reason you had so much stuck even on the second go at it without the wicks in it and if you want to automate the spinning process use a low speed low power drill and yes the appeal of this method apart from the fact it makes a nice decoration is in fact the bang at the end of the proccess nobody will deny that explosions are attention grabbing. infact mark rober used one of these during his recent lava vs lasers vs wild card. video
3:37 do you not have those chafing fuels and related items in the UK? like those big hot water tray setups they use in buffets and corporate dinners to keep food warm? here in the US we can get all those things at the dollar store for less than $2 each
Caterers and restaurants in Germany use the gel burners that Barry bought. You can also get them for making fondue and the like at home. I wouldn't be surprised if there's an EU rule behind it, because they are safer than burners with liquid.
I mean, you can get it at most hardware and camping stores in the UK, but it’s not particularly widely used. I think it's more commonly known as ethanol fuel or liquid fuel here.
You should use it for puffed rice as it was intended to be used. And for petes sake if you want the grains to fall out, point it DOWN when you release it. SMH.
All types of Rice...... 9 to 12 Kg/cm2...... just evenly heat (while rotating the 'cannon') until the pressure gauge is in your zone. Release pressure.....
Crumbs, the chaffing gel pots took me right back to my days working in hotels in the 90s; using the chaffing dishes on buffets. As the individual pots were very expensive, our boss used to buy 5 litre refill tubs. Refilling the small pots was a messy job! Such a blast from the past.
This brings back so many memories. Still remember back then, snack time start with a bang. These equipments are under-sized nowadays. Larger versions were used on streets like two decades ago.
I first learned about this the first time I went to China. A guy was making it on the street and obviously it’s hard to not notice the explosion (by the way, you also hear firecrackers very very regularly in China). The popcorn was slightly burned so it seems like an unavoidable feature of making popcorn this way.
The more yellow and visibly big the flame is, the more soot you'll get. The bluer the flame is, the warmer it is, and you'll get a lot less soot. Acetylen + oxygen is something you can use to weld metal pieces together, and the yellow sooty flame won't be warm enough. Your chafing gel fuel was tons warmer than the yellow flames you got from lighter fluid and lamp oil.
Youre brave. Id be scared of using that. Mostly because a lot of the things coming out of china are of questionable quality. If that thing has micro cracks in it youd have an IED on your counter top. With that said, ive seen these before and theyre pretty cool. Id love to get one if i could be sure the quality is good.
nah. in China, this device in a much larger scale was the childhood memories of many old generations for making puffed rices. they were completely safe. This miniaturized version is just a toy for nostalgic purposes, they are even safer than the large ones used in real life decades ago.
@@GoodCitizen-gm1tl oh I know these are used in China and are of good quality but there are sometimes companies that make things that aren't of good quality. When buying a device like this the quality is important. You wouldn't want to buy a poor quality one because of the risk of explosion do to high pressures.
When I see the shape of the popped kernels from these I have to imagine a similar process is used to pop corn for mass production of packaged popcorn products (e.g. Smartfoods White Cheddar). I'm certain that this method gives the highest yield of popped kernels. Ensuring that every kernel will experience a rapid pressure change where our conventional methods give "leaky" kernels a chance to vent the pressure slowly and not pop.
Not sure if you know this But to have a more sedate flame, you need to have a much smaller part of the "paper" sticking out. Old timey lamps had a controller on the sides to move the Vick in and out to control the intensity of the flame.
I expect the conversation at the hospital to go something like this "so Mr Lewis how did you lose your eyebrows?" " I used the wrong lighter fluid on my popcorn cannon"
I've been thinking about getting this thing. Glad to see that it works. In the videos they always have the bag hanging down when you release the pressure. Also, you had the wicks too high which is why there was such a big flame.
Yellow flame = soot. The yellow is the carbon particles of soot heating up. You were right the first time. Chafing gel is invisible (smokeless) for this reason. If you can see the flame, you'll get soot. It's also why they use meths in camping stoves. (although meths has some particulates in it that produces a little soot)
Lamp oil burns yellow because it's designed to throw out more visible light. It still produces soot though - which is why lamp oil lamps have a chimney so the particulates are ejected.
Barry, have you seen the videos of the big roadside versions of this people have various places in the world? They make these that are like 10x bigger than that, and people just operate them between their legs and stuff. It's bonkers! Also, you can pop all sorts of other grains in these things too.
When I popped mine, about 1/3 of the grains didn't pop. Which is a bit disappointing when it takes 10 minutes of spinning to get it up to pressure (not 3-5).
i think you had the wicks to high. that's why the flame was so big. make the wick smaller. great video Barry. I don't like explosions. the canned biscuits scare the heck outa me.
Not sure if anyone commented this yet but popping corn isn't what you want this device for. As you know a microwave works well for "popping" corn what it doesn't work well for is "popping" other types of grains. The device you have there is capable of "popping" or "puffing" other low water content grains such as Rice which again the microwave cannot do. Puffed Rice and Wheat is really good prepared like kettle corn. That's what you should be using it for.
Absolutely bonkers, so just what we expect from you Barry 😆 Never seen this terrifying apparatus before, talk about the most dangerous and convoluted way to make popcorn. I think I'll stick to using the microwave😊 Great video!
I believe Sorted Food did a review of this a while back under their “ dangerous gadgets “ episode. I think you proved them right!. Surprised that your neighbors didn’t call the police after hearing those explosions.😂 I’ll stick to my WhirleyPop popcorn maker.
Back in the day I wondered if, uh, “hemp” seeds would pop, yielding “popdope”. I suppose I could actually find out now but at some point as I matured a sense of self-preservation kicked in so I think I’ll pass.
Barry's own version of rainbow drops would be great but I never want him to touch the cursed thing in this video ever again. It feels like it should only be used in a plexy glass safe room in a lab built in the desert.
While it's an excessively dangerous and complicated method to pop popcorn, it is also capable of popping other grains like rice which don't have a hard outer shell. It's basically a device to cause explosive decompression to arbitrary foods, so there's probably a lot of interesting things that could be made with it -- I remember hearing that there used to be an American breakfast cereal that advertised its manufacture using a similar (but obviously larger scale) method as 'the cereal shot from guns' or something like that.
The chafing gel is your best bet here. Lighter fluid and lamp oil don't combust as completely, which means unburned fuel and other byproducts just go straight in the air. Not something you want a lot of in an enclosed space.
So these chaffing fuel cans usually have a gel inside of them you can check out your local restaurants or hotels - they usually have them in stock and use them when setting up a buffet, I used to work at a coffee shop and we used to take the gel out and light it on fire... Edit: I realized you said it way after... anywho...
I remember the Slo Mo Guys and SortedFoods doing a video on this, it's definitely one for occasions, I remember the Sorted guys saying it tasted different to regular popcorn was thats the case here too?
The fuel source you were looking for is common here in the US. It's used, obviously, for keeping food in chafing dishes warm and also used as a heating source for camp stoves. I have several in my garage. 😊
are fondue burners non-existent in the UK? At least around here it's fairly easy to get hold of those single use gel burners in kitchenware stores, because they're used for fondue. The actual burner distillate, aka the liquid fuel, is a bit harder to get hold of since it requires careful storage and handling, and a lot of kitchenware stores don't have the fire safety to be allowed to sell them, but sometimes you can get lucky to find it at a gas station or in the hardware store, next to all the grill/BBQ stuff. Lighter fluid and lamp oil (kerosene) doesn't burn hot enough to be used for cooking, instead you just get a lot of soot, as you demonstrated
Tip: if you pay attention in all instruction videos, the canister is pointed directly down. The popcorn didn't leave completely on the first attempt due to you holding it at an upwards diagonal angle
I highly recommend using spirit or other alcohol that can. It is environemnt-friendly and doesn't produce soot. Also, you can use cotton pads for the towel-ish things.
There is a much larger popcorn cannon used buy vendors. You can also make puffed rice with your cannon which vendors in Asia use to make something like marshmallow crispy treats.
That chaffing fuel is very handy to have around for emergency use. Imagine if a storm or human sources take out the power, you can still cook or provide heating. In the USA, Sterno is the brand most widely known. You can also make your own gel with egg shells and vinegar.
all the vids I've seen of those has the drum pointed downward when opened, and you keep doing it sideways. that could be a part of why stuff is getting stuck in there.
The alcohol gel thingy is supposed to be in a container with a sliding lid so you can control the size of the flame. In restaurants and catering I mean.
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This was a lot of fun! I only realised (as I type bits for this video) that the Slow mo guys have done a pretty epic video on this, take a look ruclips.net/video/-1_ViBGFr6w/видео.html
Also, if you liked this, there's more Kitchen Gadget videos on this playlist ruclips.net/p/PLfItiEY3o1msZB4DJXPXdg2qKBsG3nGav
sterno
NOW lets Go CAMPING.
Can you do it agian with Rice please?
I've seen this on Sorted Food too. I would be too scared to use this thing.
I note a certain parallel with making dry ice involving the bag…
when you release the cap make sure your pointing it down so all the popcorn falls down into the bag, its faster in the microwave lol
Love the microwave gadget!
Not having the little plastic baggie of wick paper would surely help with the popcorn's egress as well.
It being blocked by a plastic bag full of cotton wicks didn't help 😂
The plastic bag was in the bag, not in the cannon. So it was not in the way.
it may be faster in the microwave, but the pressure cooker popcorn is going to be more consistent in disintegrating the shells and having near-zero unpopped kernels.
That gadget works best when pointing down while opening. Also it wasn't originally intended for popcorn. it widely gets used for puffing grains like rice and wheat
modern men,, so weal and simpy, just a flame, over dramatic
@@leonhughes9014 Sweetheart you can't even spell weak, you're so weak.
yey, now i wanna see him do home made rice crispys :D
Yes, you're 100% right.
The only one condition is that the grain should be very well dried before cooking.
@@leonhughes9014 yeah seriously
Barry looks just like a kid with an old-timey science kit at the end when it popped!
haha yes, it was part relief I think!
Handy trick from Guide Camp - cover your item with a coating of dish soap before cooking over an open flame, then you can just wipe off the soot
I’d love to see you try Rice Krispies again with this Barry. This pressure contraption is a bit redundant for popcorn, since each kernel has its own ‘pressure vessel’ (the skins), but for rice this could work well! The rice needs to be boiled, and then dehydrated until nearly glassy (12-15% moisture should do it I think) before you heat it in the pressure chamber, and they should puff similarly to how Kellogg’s do it.
Someone from China commented that these things were designed to be able to pop any old regular corn, many areas didn't have access to the typical poppable corn we're accustomed to.
You should angle it down when you open it, when you hold it like you did the bag creates a "lid" which stops the popcorn from flying out and that is why it got clogged.
Hold it at an downward angle with nothing in front of it to hinder the popcorn from "flying" out.
On a trip to southern China in Dec 2018 we saw quite a crowd watching a man with your pressure cooker but it was 10 times bigger, in a market. He was turning over an open flame in the street. He let it explode into a steel mesh bag. He popped a grain that we didn’t recognize but people bought bags of it popped . Surprised the heck out of us. His vessel was black with soot! Great job!
It was likely rice or barley
@@jamessavent3636no
@@jamessavent3636 I think barley as it had a brown tinge. They sold bags of it to on lookers
Barry not washing the inside of the gadget confirmed
@country1116 Your absolutely right. It would probably also take care of any oil, machining debris, dust or dirt, right? Doubt there's any of that though, China's such a clean place.
@@rugan0723 dont forget the lead too ha.
@country1116Plastic bag must taste great on popcorn in place of melted butter.
@country1116 There's a lot of truth to what you say, but you're also very wrong. I absolutely wouldn't fuss with a thorough cleaning after each use, unless I'd burnt a bunch of kernels and it tasted funny, but it is very much best practice to wash with soap and water then rinse thoroughly before the first use to remove anything left over from the manufacturing process. Regardless of country of origin. I mean he literally missed the plastic bag. Is everything going to be ok for Barry and Mrs. B? Yes. Was that the right thing to do? No.
@country1116 Heat kills bacteria and viruses, not toxins. How long should you cook rat poison until you feel comfortable eating it? And, you don't develop a tolerance to lead poisoning, although it may seem less and less dangerous to one as the mental degradation progresses.
you need to do it at least one time out side without the bag so you can see the popcorn launch out of it
Now I'm imagining a wedding with popcorn for confetti and all the guests using these as party poppers
@@qlue7881 probably a bad idea considering its hot popcorn coming out of it
@@inoob26
Lol, yeah, probably a bad idea 😋
In America we call that fuel “Sterno” and it’s used a lot in keeping food warm in the serving container on buffet lines. It’s readily available in a hardware store.
it's called Sterno in Canada as well...
You actually want the higher heat than the Sterno imparts. The goal isn't to cook the contents, only to build pressure inside the vessel and quickly release it. Doing it hot and fast ensures a better, more consistent result.
And you can get the higher heat out of the oils he was using, but he just needed a shorter wick.
Too much wick = smoke.
@@Christackleberry oh thats interesting... I would have never figured that out
I think I'll pass on any popcorn maker that requires me to wear safety glasses & gloves 😂
ahh come on this actually looks like a world of fun
Well it doesn't *require* them.
actually the goggles and gloves are unneccessary.
People don't normally wear any of that when using these. They aren't nearly as scary as this video makes it out to be. Pressure cooking like this is the best way to cook popcorn.
EDIT: There are other videos you can find.
This guy is the human equivalent of a rabbit. Scared of everything.
on the discworld its known as banged grains
I just Googled that 'The Discworld equivalent of popcorn, and supposedly the only edible thing the Alchemists had ever invented' cool!
@@mrbarrylewis Alchemists generally just make things explode on The Discworld. That's why they have a tin roof on their Guild building 🤣🤣
Goes very well while watching the clickies
@@alisongardiner318 Also a reason why they don't get any in-sewer-ants.
GNU Terry
Methylated spirits would be a ideal heating source and wouldn't require a wick. Often used as a fuel for camping cookers.
I have a small gas camping stove normally, but I like the sound of that
@@mrbarrylewis bio ethanol should work
@@mrbarrylewis Might have a different name there but in the US most hardware stores have denatured alcohol(burns clean, wont have the soot on it after) and lamp wicks (normally for camping).
@@GhostOfTheWatcher Bioethanol is what's in those chafing pots, I've a load of them and they're really useful little burners... :)
@@trekie30122 It's called methylated spirits (at least here in Australia) due to the small amount of methanol added to the ethanol so that people can't use it as cheap booze because methanol is deadly, even in small quantities and the distilation temp is so close between methanol and ethanol that it's so hard to seperate them
He cooked it in plastic, had all that smoke and was still like "Alright, let's eat!" Lol
Barry, a tip here for if you're brave enough to try it again: the trick with popping is that you want to tilt the lid down so all the pressurized kernels are at the opening when you pop it. so aim it down at 45 degrees or so, then pop the lid. You'll get almost all the kernels in the bag that way with a more even popped state :)
They're not going to pop in the pot, the release of pressure into the bag is going to pop them all at once. It's the same thing with super cooled water, it won't freeze in the freezer but once it gets poured it will freeze into a hill, different mechanism same concept.
this is not a popcorn maker...
it is actually a "puffed rice" maker.
this seems to be a trend that people buy this thing now but "as far as i know" this is not a popcorn maker.
i believe it is either an translation error or chinese just try to sell it more and advertise it wrong.
it is too small, dangerous and inconvinient to make popcorn. you can make it in a pan why would you ever use this instead!?
but puffed rice can (to my knowledge) only be made this way because it needs the pressure.
maybe make some puffed rice next video?
still a great video.
Puffed rice can be done by puffing it in a hot vat of salt
You can make puffed rice by deep-frying rice. Barry has done that when he tried to make Coco Pops.
making popcorn and puffed rice in a pressure vessel is identical and equally valid. There are easier ways to do both. This is very old technology
I grew up in China, I confirm this is a mini Version of the Popcorn maker. If you ask a random Chinese person, everyone knows it.
这个工具制造出来的爆米花更香，美国人完全不懂，油炸的爆米花，很难吃，这就相当于高压锅煮的肉味道更好一个道理，因为香气都保留了下来，没有挥发一丝一毫
It's interesting to see that you had to go and buy the dish fuel in a specialty shop. Here in Switzerland it's very common to use when making Fondue and you can buy the paste in 1-liter bottles in almost any bigger supermarket.
4:15 All you need to do is go visit a camping supply store and buy lamp wick and lamp oil. The cool thing is that the grains don't pop till you pop the lid. You can pop rice, corn, any grain you can think of.
For gel heat, you can put a wee pinch of salt in there, and it will show the flame better. A soft yellow.
The gelled fuel, called Sterno here, is one of the best inventions!
I use it when I go camping, as it is a great smoke free heat for cooking, as well as heat when you are cold.
And if you need to light a regular camp fire, it is a good lighter fluid!
In the dark it makes a little light, so it doesn't blind you in use.
Much smaller wick would stop the mega sooty flameage!!
Just posted a similar response, and to maybe even try a regular lamp wick in place what came with it.
I think that part of the reason you kept getting popcorn still in the canister was because you were holding it almost horizontal when you popped it. A lot of the other people I've seen use it have the canister essentially pointing straight down. Also, you could probably use the oil canister that came with it, but you would need to really look into what the correct oil to use in it is. Lamp oil, even, isn't the clear-burning oil that is really called for with it, I feel.
Poor Mrs B 😂you scared the life out of her 😂😂
Quite a misunderstanding from your side there :D .. you just super heat the popcorn kernels, because of the pressure you wont hear a pop , if the pressure hits the right mark and you release the pressure rapidly that will pop it all at once :D
btw the brass thing near the pressure gauge is a crank ;)
You can also make puffed rice with them too. Also the Sterno/Chafing dish gel is safer and burns cleaner than anything else.
You're supposed to use alcohol in those burners, not sooty petrol.
For Gel Heat I Assure You Hand Sanitizer Works Fine! It Burns Long and Low. Empty Can Will Suffice.
Like watching a cat trying to drive a tractor.
Barry, I absolutely love your videos! So much fun to watch and your occasional cluelessness leads to some truly dangerous, but always entertaining moments 🤣
you are supposed to aim it down into the bag rather than to the side
that is part of the reason you had so much stuck even on the second go at it without the wicks in it
and if you want to automate the spinning process use a low speed low power drill
and yes the appeal of this method apart from the fact it makes a nice decoration is in fact the bang at the end of the proccess
nobody will deny that explosions are attention grabbing.
infact mark rober used one of these during his recent lava vs lasers vs wild card. video
3:37 do you not have those chafing fuels and related items in the UK? like those big hot water tray setups they use in buffets and corporate dinners to keep food warm? here in the US we can get all those things at the dollar store for less than $2 each
Those are called chafing dishes. ;)
Some professional caterers use them, but not people at home, I only know of them from working at a pub that did buffets sometimes
Caterers and restaurants in Germany use the gel burners that Barry bought. You can also get them for making fondue and the like at home. I wouldn't be surprised if there's an EU rule behind it, because they are safer than burners with liquid.
I mean, you can get it at most hardware and camping stores in the UK, but it’s not particularly widely used. I think it's more commonly known as ethanol fuel or liquid fuel here.
@@lucywest8280 tell me you're white without telling me you're white lol
You should use it for puffed rice as it was intended to be used. And for petes sake if you want the grains to fall out, point it DOWN when you release it. SMH.
You both need to wear brown pants next time. The look on Mrs B’s face, was priceless.
Can you do it with Rice please?
Agreed! Bring out Uncle Ben! 😂
All types of Rice...... 9 to 12 Kg/cm2...... just evenly heat (while rotating the 'cannon') until the pressure gauge is in your zone. Release pressure.....
Crumbs, the chaffing gel pots took me right back to my days working in hotels in the 90s; using the chaffing dishes on buffets. As the individual pots were very expensive, our boss used to buy 5 litre refill tubs. Refilling the small pots was a messy job! Such a blast from the past.
i dont know if you noticed... but in the video he opens it with it pointing down to the ground...
"I'm gonna listen for the popping noise..." THERE IS NO POPPING NOISE, ONLY THE BANG
Didn't know there was such an over-complicated way to make burnt popcorn.
Ive never seen a chef SO AFRAID of fire lol
This brings back so many memories. Still remember back then, snack time start with a bang.
These equipments are under-sized nowadays. Larger versions were used on streets like two decades ago.
Barry Barry Barry... have we forgotten about the toaster.... 😂
that gel is really nice. the fact the flame isnt so orange means you're not inhaling soot in the entire time
ive been hoping you would buy one of these and try it. I was not disappointed
Cheers Alex, it is now sitting on my shelf lol
I first learned about this the first time I went to China. A guy was making it on the street and obviously it’s hard to not notice the explosion (by the way, you also hear firecrackers very very regularly in China). The popcorn was slightly burned so it seems like an unavoidable feature of making popcorn this way.
The more yellow and visibly big the flame is, the more soot you'll get.
The bluer the flame is, the warmer it is, and you'll get a lot less soot.
Acetylen + oxygen is something you can use to weld metal pieces together, and the yellow sooty flame won't be warm enough.
Your chafing gel fuel was tons warmer than the yellow flames you got from lighter fluid and lamp oil.
Youre brave. Id be scared of using that. Mostly because a lot of the things coming out of china are of questionable quality. If that thing has micro cracks in it youd have an IED on your counter top. With that said, ive seen these before and theyre pretty cool. Id love to get one if i could be sure the quality is good.
nah. in China, this device in a much larger scale was the childhood memories of many old generations for making puffed rices. they were completely safe. This miniaturized version is just a toy for nostalgic purposes, they are even safer than the large ones used in real life decades ago.
@@GoodCitizen-gm1tl oh I know these are used in China and are of good quality but there are sometimes companies that make things that aren't of good quality. When buying a device like this the quality is important. You wouldn't want to buy a poor quality one because of the risk of explosion do to high pressures.
When I see the shape of the popped kernels from these I have to imagine a similar process is used to pop corn for mass production of packaged popcorn products (e.g. Smartfoods White Cheddar). I'm certain that this method gives the highest yield of popped kernels. Ensuring that every kernel will experience a rapid pressure change where our conventional methods give "leaky" kernels a chance to vent the pressure slowly and not pop.
Why on earth did you use lighter fluid?
Not sure if you know this But to have a more sedate flame, you need to have a much smaller part of the "paper" sticking out.
Old timey lamps had a controller on the sides to move the Vick in and out to control the intensity of the flame.
One dangerous gadget. Bit like the toastie maker.
Throwbacks to that yep, but I sort of knew from the start this was gonna be a real scary one lol The instructions saw me through well!
I expect the conversation at the hospital to go something like this "so Mr Lewis how did you lose your eyebrows?"
" I used the wrong lighter fluid on my popcorn cannon"
I've been thinking about getting this thing. Glad to see that it works. In the videos they always have the bag hanging down when you release the pressure. Also, you had the wicks too high which is why there was such a big flame.
Yellow flame = soot. The yellow is the carbon particles of soot heating up.
You were right the first time. Chafing gel is invisible (smokeless) for this reason. If you can see the flame, you'll get soot.
It's also why they use meths in camping stoves. (although meths has some particulates in it that produces a little soot)
Lamp oil burns yellow because it's designed to throw out more visible light. It still produces soot though - which is why lamp oil lamps have a chimney so the particulates are ejected.
Barry, have you seen the videos of the big roadside versions of this people have various places in the world? They make these that are like 10x bigger than that, and people just operate them between their legs and stuff. It's bonkers! Also, you can pop all sorts of other grains in these things too.
When I popped mine, about 1/3 of the grains didn't pop. Which is a bit disappointing when it takes 10 minutes of spinning to get it up to pressure (not 3-5).
We call those cans Sternos yes it's a brand name but yea that what we call them in American restaurants
You can use these things to pressure cook pork belly if they have a manual pressure release valve, there's a few good recipes for it.
i think you had the wicks to high. that's why the flame was so big. make the wick smaller. great video Barry. I don't like explosions. the canned biscuits scare the heck outa me.
Not sure if anyone commented this yet but popping corn isn't what you want this device for. As you know a microwave works well for "popping" corn what it doesn't work well for is "popping" other types of grains.
The device you have there is capable of "popping" or "puffing" other low water content grains such as Rice which again the microwave cannot do.
Puffed Rice and Wheat is really good prepared like kettle corn.
That's what you should be using it for.
Absolutely bonkers, so just what we expect from you Barry 😆 Never seen this terrifying apparatus before, talk about the most dangerous and convoluted way to make popcorn. I think I'll stick to using the microwave😊 Great video!
Is the red and white wheel a roll of joint tape? Take off the outer white cap to reveal tape.
looks like it to me also
I believe Sorted Food did a review of this a while back under their “ dangerous gadgets “ episode. I think you proved them right!. Surprised that your neighbors didn’t call the police after hearing those explosions.😂 I’ll stick to my WhirleyPop popcorn maker.
is this the most inconvenient way of making popcorn ever? looks fun though.
Oh my god!
Now do your own rice crispys.
There is a whole bunch of cereals waiting to get poped 😂
"Will it Pop?"
Back in the day I wondered if, uh, “hemp” seeds would pop, yielding “popdope”.
I suppose I could actually find out now but at some point as I matured a sense of self-preservation kicked in so I think I’ll pass.
Most intense Barry Lewis episode ever. That was wild.
whats the first popcorn maker called?
you can also do it with rice
Barry's own version of rainbow drops would be great but I never want him to touch the cursed thing in this video ever again. It feels like it should only be used in a plexy glass safe room in a lab built in the desert.
took me a minute till i realized the lighter fluid paper in the plastic bag was in the big bag, not in the popcorn maker
While it's an excessively dangerous and complicated method to pop popcorn, it is also capable of popping other grains like rice which don't have a hard outer shell. It's basically a device to cause explosive decompression to arbitrary foods, so there's probably a lot of interesting things that could be made with it -- I remember hearing that there used to be an American breakfast cereal that advertised its manufacture using a similar (but obviously larger scale) method as 'the cereal shot from guns' or something like that.
Pretty sure you were meant to use the paper stuff with the gel, not with liquid lighter fluid
The chafing gel is your best bet here. Lighter fluid and lamp oil don't combust as completely, which means unburned fuel and other byproducts just go straight in the air. Not something you want a lot of in an enclosed space.
I don't blame you getting the red leather gauntlets, no way in hell are they overkill for a 1st timer
I bet that steel gets bloomin' hot!
@@mrbarrylewis You bare handed it towards the end of the video!
So these chaffing fuel cans usually have a gel inside of them you can check out your local restaurants or hotels - they usually have them in stock and use them when setting up a buffet, I used to work at a coffee shop and we used to take the gel out and light it on fire...
Edit: I realized you said it way after... anywho...
I remember the Slo Mo Guys and SortedFoods doing a video on this, it's definitely one for occasions, I remember the Sorted guys saying it tasted different to regular popcorn was thats the case here too?
That thing should make making puffed rice super easy
What capacity is this machine? The price goes up steeply from 300-500ml
The fuel source you were looking for is common here in the US. It's used, obviously, for keeping food in chafing dishes warm and also used as a heating source for camp stoves.
I have several in my garage. 😊
are fondue burners non-existent in the UK? At least around here it's fairly easy to get hold of those single use gel burners in kitchenware stores, because they're used for fondue. The actual burner distillate, aka the liquid fuel, is a bit harder to get hold of since it requires careful storage and handling, and a lot of kitchenware stores don't have the fire safety to be allowed to sell them, but sometimes you can get lucky to find it at a gas station or in the hardware store, next to all the grill/BBQ stuff. Lighter fluid and lamp oil (kerosene) doesn't burn hot enough to be used for cooking, instead you just get a lot of soot, as you demonstrated
Don't grocery stores in the UK sell sterno?
they have bigger ones as well i have seen them on other videos . they use them to make puffed rice . like for rice crispy like treats
Never yelled at a video so much. Thanks for the stress release.
Tip: if you pay attention in all instruction videos, the canister is pointed directly down. The popcorn didn't leave completely on the first attempt due to you holding it at an upwards diagonal angle
This is something they should use at a fancy restaurant
Way too much soot with those wicks- time to repaint the kitchen's ceiling!
I highly recommend using spirit or other alcohol that can. It is environemnt-friendly and doesn't produce soot. Also, you can use cotton pads for the towel-ish things.
I believe you’re meant to release the pressure when you’re outside, and also pointing down, allowing gravity to help empty the canister.
The fact you did it twice astounds me. I do however need to watch the clear big mac video after you name dropped it as another time you were stressed.
This set up is meant for much harder grains, don't need such pressure for popcorn.
I love how you found the wick after you've made your first batch of popcorn.
There is a much larger popcorn cannon used buy vendors. You can also make puffed rice with your cannon which vendors in Asia use to make something like marshmallow crispy treats.
That chaffing fuel is very handy to have around for emergency use. Imagine if a storm or human sources take out the power, you can still cook or provide heating. In the USA, Sterno is the brand most widely known. You can also make your own gel with egg shells and vinegar.
all the vids I've seen of those has the drum pointed downward when opened, and you keep doing it sideways. that could be a part of why stuff is getting stuck in there.
When you release the pressure you have to point it at the in-laws for the full effect.
The alcohol gel thingy is supposed to be in a container with a sliding lid so you can control the size of the flame. In restaurants and catering I mean.
There are some videos on youtube showing these being used to make rice krispies as well
I must be going crazy but i SWEAR barry has already tested one of these before? The second i saw the thumbnail i thought hasnt he already done this?!
You can also use that to make puffed rice and puffed wheat.
Two notes:
1. Hold the device vertically in the bag
2. Try other things: rice (white/brown/wild), quinoa, amaranth, buckwheat, barley, sorghum