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[13 - 17] but for now round 2 of the roundness
[17 - 20] obsessive pristine roundness what's up
[21 - 23] this is Alex welcome back to the myth
[23 - 26] boat series where I'm trying to create
[26 - 30] the absolute perfect meatball now if you
[30 - 31] remember well in the previous wizard I
[31 - 35] managed to shape a perfectly random
[35 - 38] Eagle out of a super super super soft
[38 - 41] mixture foreign-eeze I was able to do
[41 - 45] that 4/10 of a second I'm not fast
[45 - 48] enough to cook meatballs in a tenth of a
[48 - 50] second so the question is how do you
[50 - 53] freeze that shape and before you say use
[53 - 55] the freezer the freezing process breaks
[55 - 58] down the cells walls and so the water
[58 - 60] leaks out everywhere you end up with
[60 - 63] mush we need something else
[63 - 68] the real enemy of a freshly shaped board
[68 - 71] gravity the question is how do we
[71 - 77] counteract it is a cooking channel
[77 - 80] unless we are astronauts operating in
[80 - 81] the International Space Station in
[81 - 84] absolute weightlessness it's not doable
[84 - 87] International Space Station I'd love to
[87 - 88] make a collab with an astronaut I don't
[88 - 90] think they would respond to me however
[90 - 93] it came to my attention astronauts do
[93 - 96] not train in space they train in water
[96 - 98] so that thing difícil needs to explore
[98 - 102] how to use water to maintain that
[102 - 104] perfect roundness how
[104 - 106] use water basically to decrease the
[106 - 109] impact of gravity on a soft meatball
[109 - 112] like using obviously Archimedes
[112 - 114] principle I said it I'm gonna use
[114 - 116] Archimedes principle on a meatball
[116 - 121] life is unexpected I'm gonna be
[121 - 123] experimenting which means that I might
[123 - 126] need quite a lot of meatball mixture
[126 - 128] let's just professor
[150 - 152] [Music] episode I establish that the best way to
[152 - 155] episode I establish that the best way to make a perfectly round meatball is by
[155 - 158] using a meat burger I went back to the
[158 - 160] drawing board and made a version 2 of
[160 - 165] the meatball Ken this is the new one now
[165 - 167] this looks like a girl so you love the
[167 - 168] gun right there and then you release the
[168 - 172] middle like this and then a beautifully
[172 - 176] shaped meatball exits and fold flat
[176 - 178] because I still don't know how to retain
[178 - 181] that that shape but I got the gun now
[181 - 184] right so this is a bath of super cold
[184 - 186] water it's also very salty increasing
[186 - 189] the density of that liquid and so
[189 - 196] providing a better support to this let's
[196 - 214] drop one in that is compromising I could
[214 - 216] always use boiling water and perform a
[216 - 220] path boil on that meatball besides
[220 - 222] providing the support needed it might
[222 - 226] also create a skin on the outside pal
[226 - 235] boiling let's test it out [Music]
[235 - 238] [Music] the parboiling process is not intense
[238 - 240] enough to create the skin the barrier
[240 - 243] that I need to provide structure I don't
[243 - 245] think it's gonna work I love the idea of
[245 - 248] the liquid I think it's brilliant maybe
[248 - 250] I could try with another one maybe I
[250 - 252] could try with something that would
[252 - 255] literally fry the outside flash frying
[255 - 257] that's what I'm talking about let's do
[257 - 260] another experiment right so for some
[260 - 262] reason I was a bit reluctant
[262 - 264] initially to just deep frying up a
[264 - 266] frying of flash frying as I was doing
[266 - 269] research on meatball origins I found you
[269 - 272] know old meatball recipes in the Roman
[272 - 273] Empire in the Persian Empire but they
[273 - 275] all seem to come from something a
[275 - 279] Chinese recipe so the recipe is working
[279 - 281] on at the moment school Lions had
[281 - 283] meatballs and the reason why score like
[283 - 286] this it's because it's big it's brown
[286 - 288] and golden and the mixture is making
[288 - 292] sure that it's extremely soft oil
[300 - 300] so he hasn't been deep-frying them for
[300 - 303] very long probably 10 to 30 seconds just
[303 - 306] create that firm outer layer that that
[306 - 308] structure that around and have the
[308 - 310] Browning I was in fasted by the
[310 - 313] different basically that's all I needed
[313 - 316] since I'm gonna drop a big meatball
[316 - 320] inside some smoking hot oil might splash
[320 - 322] everywhere so it's definitely not
[322 - 324] something I would recommend you guys to
[324 - 327] try unless you're willing to die for
[327 - 329] just a meatball it says a lot about
[329 - 333] myself I want to flash fried meat but I
[333 - 336] don't want deep fried ice water you know
[336 - 340] freeze it in time
[343 - 343] the splash was enormous with when the
[343 - 346] other way so 10 to 30 seconds should be
[346 - 354] plenty plenty time for this guys I think
[354 - 355] we have a keeper
[355 - 358] now remember inside it's completely raw
[358 - 360] so I still need to find a way to cook it
[360 - 362] thoroughly because we only cook the
[362 - 364] outer layer so when it comes to cooking
[364 - 368] something in slow and steady way soupy
[368 - 380] is a strong option the vacuum machine
[380 - 383] basically sucked out all the juices
[383 - 385] because it was compressing the meatball
[385 - 388] itself I've got juices all the way to
[388 - 390] here right now can't be good to be
[390 - 392] honest squeezing out the juices within a
[392 - 394] mission where I'm trying to get the
[394 - 397] juiciest meatball possible well I likes
[397 - 398] your very clever
[398 - 402] okay I need juicy balls Alex save me the
[402 - 405] man who whispered to me boom right so
[405 - 406] this is not gonna work
[406 - 409] as much as I wanted sous-vide to work
[409 - 411] it's not gonna work I'm gonna focus on
[411 - 413] the oven now I need something to support
[413 - 416] the meatball since they are very soft
[416 - 417] they're definitely gonna collapse if
[417 - 422] they don't have like now do you remember
[422 - 425] these from the previous visit I thought
[425 - 428] they sucked they are lacking in the
[428 - 430] structure you need to compress and to
[430 - 432] shape now what if I have looked at the
[432 - 435] problem the wrong way what if they could
[435 - 439] be amazing to support the meatball while
[439 - 440] it's cooking that could be an option
[440 - 443] that could be an option okay so I'm
[443 - 451] ready I'm gonna pave the meatball first
[455 - 455] step two I'm gonna place that almost
[455 - 457] perfect meatball in a round mold it's
[457 - 460] getting all the super that it needs to
[460 - 470] stay around during the cooking process [Music]
[470 - 477] [Music] very long minutes if it doesn't work I'm
[477 - 479] not gonna call myself a cook no more
[479 - 481] that's a stupid promise
[481 - 483] what if it was a good use in here it
[483 - 496] could be a good news these days research
[496 - 499] miserable face it's time to reveal the
[499 - 505] best that I can hope it I'm gonna be
[505 - 507] really really really mad when you take
[507 - 509] into account all the cooking process
[509 - 511] everything that can go wrong brush the
[511 - 515] mixture is extremely soft this this is
[515 - 517] extremely round but round like the moon
[517 - 519] it still is very round like especially
[519 - 521] that curl it's a beautiful one well I
[521 - 523] might be biased but I'm gonna call this
[523 - 527] method a resounding success
[527 - 530] extremely good now I know this vision is
[530 - 533] not about the flavor but still will be a
[533 - 537] shame an outrage if I were not to bite
[537 - 541] into this beauty of a sphere I'm
[541 - 549] salivating what have I created look what
[549 - 552] it's like I've got a very very very very
[552 - 556] very good start in terms of recipe hmm
[556 - 564] it feels good bye bye sorry alright stop
[564 - 566] fooling around it's time to talk sponsor
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