Science in the Kitchen - Frozen OJ into your glass in 90 seconds

While some might think that science is boring and drab (which it can be); the laws science has uncovered in the past 200 years, can come in pretty handy to make things easier to prepare in the kitchen. This short presentation helps you think of the three main forces in our world that help hold it together. Those three forces are - pH, temperature and pressure. When properly understood, they can be great assistants to the mind in helping to make things easier and move faster in the home, with even the most hateful tasks.

In this presentation, you will learn how the understanding of temperature and pressure, when properly applied, can make a hateful task, turn into a miracle in just 60 seconds...with a little practice.

Watch as Kevin F. Montague; scholar, artisan and scientist, shows you how to use these forces to take frozen OJ and turn it into about half a gallon of ready to drink, ice cold orange juice in about 60 to 90 seconds...60 seconds if you really need to rush it: Just practice. So sit back and welcome to Science in the Kitchen, as you watch and learn on TheAstroboy9 Channel on YouTube.

footnotes:
________
1) The can of orange juice only needs to be under hot or warm water for about 30 to 45 seconds; just enough to warm the inside of the can up so the frozen OJ separates from the walls of the inside container

2) You don't have to use piping hot water in the blender. You might want to use warm water, especially if it is a hot day. You need just enough heat to help the block of frozen OJ to break down once you turn the blender on.

3) I used setting 4 on my blender, which is a low setting. That is just enough to break down the block of frozen OJ and make it blend fast into the warm water. The mix of warm water with ice cold frozen OJ, produces a cold drink in the end.

Just practice this a few times: Play with the temperature on various days, depending if it is a cold day or warm day, until you get the hang of it.

Where I talk about using temperature and liquid to help remove burnt food off a stainless steal or teflon pan, professional chefs call this "deglazing" a pan or pot. Sometimes deglazing is used to help blend the stuck on food into the recipe, but it can also be used to clean a pot or pan without using harsh cleaners to get the job done

Bonapotit!

Category:

Science & Technology

Tags:

• science
• pH
• pressure
• temperature
• orange juice
• kitchen
• handy tips
• help
• frozen OJ
• blender