0:00:02 > 0:00:05I'm Stefan Gates and I'm a food adventurer.
0:00:05 > 0:00:06I'm fascinated by food.
0:00:06 > 0:00:08In fact, I'll eat anything.
0:00:08 > 0:00:12Doesn't matter how ugly or how many claws it's got.
0:00:12 > 0:00:15I want to know where our food comes from and what it does to us.
0:00:15 > 0:00:18I want to break all the rules about how we eat and what we eat, so join
0:00:18 > 0:00:21me and the Gastronuts for some harebrained experiments,
0:00:21 > 0:00:25some eye-popping stunts and a slice of extreme cooking.
0:00:41 > 0:00:43Don't get me wrong. I love a cooker.
0:00:43 > 0:00:45But don't you sometimes get a bit bored cooking with the
0:00:45 > 0:00:47same old bits of kit.
0:00:47 > 0:00:49Well, we're going to find out if there aren't some more exciting ways
0:00:49 > 0:00:54to make our food. Maybe there's life beyond the cooker.
0:00:56 > 0:00:59Coming up, the Gastronuts leave the cooker behind
0:00:59 > 0:01:03and try to cook with a liquid that's colder than an iceberg.
0:01:05 > 0:01:09They find out if a paper bag can do the same job as a saucepan.
0:01:09 > 0:01:12- It's not burning, yet.- Yes, it is. You can see smoke coming out.
0:01:12 > 0:01:15And what sort of mayhem will be unleashed
0:01:15 > 0:01:18when they get their hands on the world's most dangerous toaster.
0:01:18 > 0:01:20Oh, yeah.
0:01:20 > 0:01:24I need assistance in my journey to find new ways of cooking,
0:01:24 > 0:01:28so here to help are today's adventurous Gastronuts.
0:01:28 > 0:01:32I'd like to cook pasta salad in the washing machine.
0:01:32 > 0:01:38When I went to brownies I cooked like a soup with a twig.
0:01:41 > 0:01:45I'd like to cook with an aeroplane cos it would be interesting and fun.
0:01:48 > 0:01:49If I could cook with anything
0:01:49 > 0:01:52I'd probably barbecue something over a volcano.
0:01:56 > 0:01:59One of the weird things I would cook is a train.
0:02:02 > 0:02:06Now, all of us have loads of electrical appliances hanging about
0:02:06 > 0:02:10around our houses, but they sit around idle most of the day.
0:02:10 > 0:02:13Now, I thought maybe we could take some of those things and
0:02:13 > 0:02:17liberate them from their dull, menial lives and in the process,
0:02:17 > 0:02:21help ourselves on our quest to cook without using a cooker.
0:02:21 > 0:02:25I'm not really sure about this one but we're going to try and cook
0:02:25 > 0:02:27a proper meal using a dishwasher
0:02:27 > 0:02:29and a tumble dryer. First of all, we're going
0:02:29 > 0:02:32to prepare some ingredients without using a cooker.
0:02:32 > 0:02:37So, Sophie, if you can put the stir-fry into the tub.
0:02:37 > 0:02:40I'm going to take this salmon... that can be mine...
0:02:43 > 0:02:47Eleanor, can you take a couple of eggs, crack one on the side.
0:02:47 > 0:02:51- Squelch.- That's a beautiful thing.
0:02:51 > 0:02:55Jordan, can you grab a couple of knobs of butter and drop them in?
0:02:55 > 0:02:58Pop the lid on for me, Eleanor.
0:02:58 > 0:03:01Give it a really, really good shake. That's it.
0:03:01 > 0:03:03It's like a smoothie,
0:03:03 > 0:03:05like custard.
0:03:05 > 0:03:08It does, doesn't it? Are all of our lids on nice and tight?
0:03:08 > 0:03:11- Yeah.- Bring them round this way.
0:03:11 > 0:03:15Great thing about a dishwasher is it gets very hot.
0:03:15 > 0:03:18So maybe we could use that heat to cook some food.
0:03:18 > 0:03:20So, let's grab our salmon.
0:03:20 > 0:03:24Nice and tight. I'm hoping that the heat around this
0:03:24 > 0:03:27will be strong enough to heat up the ingredients inside.
0:03:27 > 0:03:32OK. Let's put our stir-fry in there, with the basil.
0:03:32 > 0:03:34What you need to do is put this
0:03:34 > 0:03:37on to the highest wash, to go through the whole cycle.
0:03:37 > 0:03:40The idea is the dishwasher will poach the salmon
0:03:40 > 0:03:42and steam the vegetables.
0:03:42 > 0:03:45At least that's the idea. Now, what do tumble dryers do?
0:03:45 > 0:03:48It dries clothes with heat.
0:03:48 > 0:03:50And they move it around, don't they? Well, I was thinking
0:03:50 > 0:03:54that we need the heat and we need the moving around to scramble eggs.
0:03:54 > 0:03:55So, Jordan, pop that in there.
0:03:58 > 0:04:01Bear in mind that tumble dryers and dishwashers
0:04:01 > 0:04:04weren't designed for cooking in or for getting inside, either.
0:04:04 > 0:04:07So, if you're going to use them for cooking, ask permission
0:04:07 > 0:04:10from whoever owns them first.
0:04:10 > 0:04:13Right. I reckon an hour on top heat.
0:04:13 > 0:04:17- Now, do you reckon this is going to work?- Yeah.
0:04:17 > 0:04:22I guess it's like a giant heated whisk, so cook it.
0:04:22 > 0:04:26Let's see what other household appliances we can use to cook with.
0:04:26 > 0:04:29We're leaving the dishwasher and the tumble dryer
0:04:29 > 0:04:31to chuck around our dinner.
0:04:31 > 0:04:34We're going to try and cook with some other things
0:04:34 > 0:04:36you'd find lying around the house.
0:04:36 > 0:04:39- Now, have you seen one of these before?- Hairdryer.- Hairdryer.
0:04:39 > 0:04:41Now, what does a hairdryer do?
0:04:41 > 0:04:44- It blows heat out. - It blows heat out. Exactly.
0:04:44 > 0:04:47- It dries your hair. - Eleanor, you grab that one there.
0:04:47 > 0:04:49Keenan, you're over here.
0:04:49 > 0:04:52- How do you normally cook a pizza?- In the oven.
0:04:52 > 0:04:56We're going to try cooking pizza with a hairdryer.
0:04:56 > 0:05:00Do the top first and when you're happy that the cheese
0:05:00 > 0:05:04is beginning to melt, you need to go down from the bottom,
0:05:04 > 0:05:07try cooking it from below as well so it cooks through all the way.
0:05:07 > 0:05:09That's it.
0:05:09 > 0:05:12While these guys are starting cooking their pizzas,
0:05:12 > 0:05:15we're going to go and try something else over here.
0:05:15 > 0:05:18- Have you seen one of these before? - Yes.
0:05:18 > 0:05:21- It's a big floodlight thing. - It's a big light. Put sunglasses on.
0:05:21 > 0:05:26I turn the light on and we leave it to heat up.
0:05:26 > 0:05:30We're going to use the security light as a hot plate
0:05:30 > 0:05:32or a frying pan to cook up pancakes.
0:05:32 > 0:05:34How are we doing there?
0:05:34 > 0:05:38Slowly, slowly, slowly. Spread it out over here.
0:05:39 > 0:05:42I think that's beginning to cook. That's not bad, is it?
0:05:42 > 0:05:44- Do you think this is working, George?- Yeah.
0:05:45 > 0:05:47The pancakes seem to be cooking,
0:05:47 > 0:05:50but how is our hairdryer pizza getting on?
0:05:50 > 0:05:54How's yours doing? Is yours bubbling up?
0:05:54 > 0:05:59- Yeah. How's your tomato now? - They're cooking a bit, they are.
0:05:59 > 0:06:02- Meanwhile, back with the pancakes... - It smells nice.
0:06:02 > 0:06:05It's good, isn't it? Look at that.
0:06:07 > 0:06:10I just want to scoff my face with it.
0:06:12 > 0:06:15Well, that looks fantastic, doesn't it? OK. Grab the pancake
0:06:15 > 0:06:18and let's find out how the guys are getting on.
0:06:18 > 0:06:20- Are you happy with yours, Eleanor? - Yeah.
0:06:20 > 0:06:23OK. Let's pop that on there. You can turn yours off.
0:06:23 > 0:06:25That looks fantastic as well.
0:06:25 > 0:06:29OK. Grab your pizza. Eleanor, you grab yours.
0:06:29 > 0:06:32Let's take all of these foods and go and find out
0:06:32 > 0:06:36how the tumble dryer and dishwasher got on.
0:06:36 > 0:06:39The salmon, vegetables and scrambled egg mix have been in for an hour.
0:06:39 > 0:06:44They're probably clean by now, but will they be ready to eat?
0:06:44 > 0:06:47- Gather round.- Look. It's spilt all over the thing.
0:06:47 > 0:06:50Looks a bit of a mess, doesn't it?
0:06:50 > 0:06:52OK. What do you reckon, guys?
0:06:52 > 0:06:55- Can you see anything?- Boiled puke.
0:06:55 > 0:07:00- That looks gooey.- Boiled puke?- Yeah. - I think you're right.
0:07:00 > 0:07:02That's made a real mess of that.
0:07:02 > 0:07:05Doesn't look like it's done, but we'll stash it over here.
0:07:05 > 0:07:08The eggs look like tumbled vomit, but if you do want to try this,
0:07:08 > 0:07:11you'll need an understanding adult,
0:07:11 > 0:07:14a sick bag and money for a new tumble dryer, standing by.
0:07:14 > 0:07:18Now, will the dishwasher have done any better with the salmon?
0:07:18 > 0:07:19There we go. Oh, look. Well, something's happened in there.
0:07:19 > 0:07:22Look. It's changed colour.
0:07:22 > 0:07:24These are all very hot.
0:07:24 > 0:07:28OK. Let's go back to the table and see if we can taste some of it.
0:07:28 > 0:07:32Oh, dear. Well, something's cooked on the outside.
0:07:32 > 0:07:34I can't even open it.
0:07:34 > 0:07:36It's sealed itself up.
0:07:37 > 0:07:41Cooking scrambled eggs in a tumble dryer has failed miserably.
0:07:41 > 0:07:46That was a disaster, wasn't it? Will the salmon be equally washed up?
0:07:46 > 0:07:50- It actually looks like a proper meal.- You're surprised, aren't you?
0:07:50 > 0:07:52That's brilliant.
0:07:52 > 0:07:54It's cooked all the way through.
0:07:54 > 0:07:56Fantastic. OK. Everyone, grab a forkful.
0:07:56 > 0:08:01Well, it does look cooked, but will it taste like a dishwasher?
0:08:04 > 0:08:05That is good.
0:08:08 > 0:08:11It's really good cos it's still really moist inside.
0:08:11 > 0:08:13It melts in your mouth.
0:08:13 > 0:08:15I don't really like salmon as in when it's cooked
0:08:15 > 0:08:18but I think this way's much more better.
0:08:18 > 0:08:21Cooking salmon in a dishwasher not only works,
0:08:21 > 0:08:25it actually makes it taste better.
0:08:25 > 0:08:26Now, let's try the pizzas.
0:08:26 > 0:08:29Hairdryer-cooked pizza. OK.
0:08:29 > 0:08:31Dive in there.
0:08:31 > 0:08:35Next up, what does pizza taste like after the hairdryer treatment?
0:08:37 > 0:08:39Cooked really, really well.
0:08:41 > 0:08:43- Do you think it's actually cooked? - Yeah.- Yeah.
0:08:43 > 0:08:46I'm never a big fan of pizza and this is all right.
0:08:46 > 0:08:50- Do you think hairdryers are a good enough cooking tool?- Yeah.
0:08:50 > 0:08:52Next time you're blow-drying your hair,
0:08:52 > 0:08:57pop a slice of pizza on your head and cook up lunch at the same time.
0:08:57 > 0:08:58Now, let's try some pancakes.
0:08:58 > 0:09:00OK. Now, that's fantastic.
0:09:00 > 0:09:03Stop stop stop stop stop stop.
0:09:03 > 0:09:06The security light's designed to terrify burglars, but how good is it
0:09:06 > 0:09:10at cooking pancakes? OK. Everyone dive in and grab a little piece.
0:09:15 > 0:09:16It's a little bit chewy.
0:09:16 > 0:09:18The pancake was really nice.
0:09:18 > 0:09:20It seems to have worked.
0:09:22 > 0:09:26Another experiment that ends in satisfied stomachs.
0:09:26 > 0:09:27Fab!
0:09:27 > 0:09:30what do you think about the idea of cooking without a cooker?
0:09:30 > 0:09:33- Good idea.- Good idea. - It's fun and interesting.
0:09:33 > 0:09:36Knowing that you cooked it in a strange way
0:09:36 > 0:09:40- actually makes it taste better. - Well, this has really inspired me.
0:09:40 > 0:09:43I've begun to think maybe we could use all sorts of different things
0:09:43 > 0:09:47for cooking with. Maybe we can get out of the kitchen altogether.
0:09:47 > 0:09:51- Shall we try some new things?- Yeah. - OK. Let's go. Imagine the scene.
0:09:51 > 0:09:54You're trapped on a desert island. No pots and pans.
0:09:54 > 0:09:59However, OK, on our desert island, something weird has happened.
0:09:59 > 0:10:01A big container has washed up on the beach
0:10:01 > 0:10:04but it's only full of paper bags.
0:10:04 > 0:10:06The thing is, can we cook with a paper bag?
0:10:06 > 0:10:11- You can store things in it. - You can put things in it. Yeah.
0:10:11 > 0:10:14It's paper and when you put the food in, it probably can heat up
0:10:14 > 0:10:16cos it only has a thin layer.
0:10:16 > 0:10:20OK. Paper tends to burn, doesn't it? So let's have a quick look.
0:10:20 > 0:10:23Let's see what happens. We seem to have found...
0:10:23 > 0:10:28a fire. We're trying to prove we can cook without using a cooker, but is
0:10:28 > 0:10:33using a paper bag instead just a step too far?
0:10:33 > 0:10:35- What do you reckon? Do you reckon it's going to burn?- Yes. Burn.
0:10:35 > 0:10:38It's burning. Yes. So that's not really a lot of cop, is it?
0:10:38 > 0:10:40OK. So we'll give up with that idea.
0:10:40 > 0:10:43However, the thing is, we're really hungry,
0:10:43 > 0:10:47so we've got to try something else. Back to the table. OK.
0:10:47 > 0:10:52So, what happened was, alongside the container of paper bags, a huge
0:10:52 > 0:10:55container with all the ingredients for English breakfast turned up.
0:10:55 > 0:10:57Eggs, bacon and hash browns.
0:10:57 > 0:11:01That is oil, so grab that.
0:11:01 > 0:11:03Spray the bottom of this.
0:11:03 > 0:11:06When you're cooking an English breakfast..
0:11:06 > 0:11:07When you make an English breakfast,
0:11:07 > 0:11:10it's always good to put a bit of oil down first. OK. Stop there.
0:11:10 > 0:11:14- That looks like hairspray. - That would be a very bad idea.
0:11:14 > 0:11:18OK, George, grab that bacon there for me, please.
0:11:18 > 0:11:24We're going to put that on the bottom as a little whole layer.
0:11:24 > 0:11:27- That's a good start. Everyone like bacon?- Yeah.- I love it.
0:11:27 > 0:11:30Now, let's get a few hash browns.
0:11:31 > 0:11:33One either end. Yeah.
0:11:33 > 0:11:37That's it. Now, Keenan, do you like cracking eggs?
0:11:37 > 0:11:40- Yeah.- Excellent. OK. Crack me an egg.- This looks gorgeous.
0:11:40 > 0:11:43Pop it in the middle so it sits in the middle.
0:11:43 > 0:11:46Put your hands in. That's it. Right down. Right down.
0:11:46 > 0:11:48That's looking fantastic. OK.
0:11:48 > 0:11:51I'd say that's a full English breakfast.
0:11:51 > 0:11:53No. We need tomatoes in it.
0:11:57 > 0:12:02We've never tried this before so there's a good chance we'll fail
0:12:02 > 0:12:06and end up looking stupid and feeling hungry.
0:12:06 > 0:12:09I don't think I'd be able to cook in a paper bag because
0:12:09 > 0:12:12it just wouldn't work properly.
0:12:12 > 0:12:13Well, it's not burning yet.
0:12:13 > 0:12:16- Yeah, it is.- Can you see from there if it's burning on the bottom?
0:12:16 > 0:12:20- You can see the smoke... - It is smoking a bit.
0:12:20 > 0:12:21Smells like bacon.
0:12:21 > 0:12:24You can smell some bacon? So, do you think it's worked?
0:12:24 > 0:12:26- Yeah.- Do you reckon it's worked?
0:12:26 > 0:12:28OK. Shall we try it? OK. Let's go.
0:12:28 > 0:12:32After 15 minutes over hot coals, the bag hasn't caught light,
0:12:32 > 0:12:35but are we going to be the first people in the world
0:12:35 > 0:12:37to have cooked breakfast in a paper bag?
0:12:37 > 0:12:40- Who's hungry?- Me.- Me. - Yeah. I'm hungry, too.
0:12:40 > 0:12:42OK. Let's have a little look.
0:12:44 > 0:12:48OK. Fingers crossed, everyone.
0:12:50 > 0:12:52Oh, gosh. Look at that.
0:12:52 > 0:12:56- It cooked.- It cooked. - Look at the egg.
0:12:56 > 0:12:59Even the bacon's cooked in there. The egg's a proper egg.
0:12:59 > 0:13:02A bit dry but it looks good. Is everyone going to try it?
0:13:02 > 0:13:04- Yes.- Excellent.
0:13:04 > 0:13:07- If I'm hungry, I'm hungry. - Everybody tuck in.
0:13:07 > 0:13:10I want to know, what does it taste like?
0:13:10 > 0:13:12Does it taste of paper bag?
0:13:12 > 0:13:14- No.- Just tastes of...
0:13:14 > 0:13:19- That tastes good.- Is that how you eat your breakfast at home?- No.
0:13:19 > 0:13:22- We've got an oven. - The bacon's gorgeous.
0:13:23 > 0:13:24It's fantastic.
0:13:24 > 0:13:27Cooking in a paper bag was really, really, really fun,
0:13:27 > 0:13:30because I didn't think it was going to work
0:13:30 > 0:13:34but it worked really, really well and tasted really good.
0:13:34 > 0:13:38I was quite amazed cos I thought the egg would be all soggy, but
0:13:38 > 0:13:41actually it tasted quite nice, like the bacon was all like...
0:13:41 > 0:13:44as Stefan showed me, that was all crunchy.
0:13:44 > 0:13:46That is extraordinary.
0:13:46 > 0:13:49You can cook with a paper bag.
0:13:49 > 0:13:53I'm amazed and the Gastronuts thought it tasted fantastic.
0:13:53 > 0:13:58The bacon was actually crispy, with a paper bag, over some hot coals.
0:13:58 > 0:14:02It is possible to cook with just a paper bag.
0:14:02 > 0:14:06But it you're trying it yourself,
0:14:06 > 0:14:10get an adult, or your local paper bag cookery expert to lend a hand.
0:14:13 > 0:14:17One traditional delicacy of Iceland is rotten shark, hakarl.
0:14:17 > 0:14:22A Greenland or basking shark is beheaded and gutted. The carcass is
0:14:22 > 0:14:26placed in a ditch, covered over in sand, pressed down
0:14:26 > 0:14:30with heavy rocks, then left to rot for between six and 12 weeks.
0:14:30 > 0:14:35When dug up, it's hung out to dry for several months to mature, like ham.
0:14:35 > 0:14:38Unlike ham, it looks and smells like stale pee.
0:14:38 > 0:14:44Most people who try the snack immediately vomit it back up.
0:14:44 > 0:14:47We've already come a long way on our journey towards
0:14:47 > 0:14:49cooking without a cooker.
0:14:49 > 0:14:53The Gastronuts will get even further from the kitchen
0:14:53 > 0:14:57and try to cook with something that could end up cooking them.
0:14:57 > 0:15:03But next up, I'll be making my very own version of Meals On Wheels.
0:15:04 > 0:15:09I'm planning a trip, but I hate service-station food, so I thought
0:15:09 > 0:15:12I'll be going pretty fast, the engine'll get hot,
0:15:12 > 0:15:15it'd be a shame to waste the energy.
0:15:15 > 0:15:18I read somewhere that you can use a car engine as a cooker.
0:15:18 > 0:15:23I've got all the ingredients to make some kebabs and tortilla wraps.
0:15:23 > 0:15:25Thought I'd try out using some fish,
0:15:25 > 0:15:27some vegetables.
0:15:27 > 0:15:30Just poke them on a skewer. We'll do a couple.
0:15:30 > 0:15:34That does sound like an extraordinary idea,
0:15:34 > 0:15:37engines are quite mucky, so once you've made your
0:15:37 > 0:15:41kebabs, create a really, really good parcel for them.
0:15:41 > 0:15:44It's really important you use good foil
0:15:44 > 0:15:47and there are no holes where the fumes could get in.
0:15:47 > 0:15:49A little bit of oil over the top.
0:15:49 > 0:15:51And there we go.
0:15:51 > 0:15:53Another bit of basil.
0:15:53 > 0:15:57If you cover it in too much foil, it won't cook fast enough.
0:15:57 > 0:16:01Too little foil, it won't be protected from all the fumes.
0:16:01 > 0:16:03That looks pretty good.
0:16:03 > 0:16:08So that's the kebabs. I thought we'd also make some tortilla wraps.
0:16:08 > 0:16:10A little bit of tomato salsa.
0:16:10 > 0:16:13A few peppers.
0:16:13 > 0:16:16Then some cheese. A little bit of cheddar.
0:16:16 > 0:16:18We just fold that up.
0:16:18 > 0:16:22Wrap it up there. One more for good measure.
0:16:22 > 0:16:26That's our food all prepared. Where can we strap it to the engine?
0:16:26 > 0:16:29Now, this is, I have to say,
0:16:29 > 0:16:32the tricky bit - all engines are different.
0:16:32 > 0:16:35You've got to make sure you're not tying your food to
0:16:35 > 0:16:40any moving part so it gets shredded and ends up damaging your engine.
0:16:40 > 0:16:45So it's always best, really, to take your car to a garage and ask
0:16:45 > 0:16:48them where they think is the best place.
0:16:48 > 0:16:52So, this bit of my engine gets really, really hot.
0:16:52 > 0:16:55I wouldn't advise you tying something to your folks' car
0:16:55 > 0:16:58without them knowing about it.
0:16:58 > 0:16:59That looks pretty tight.
0:16:59 > 0:17:02That'll work well. I've made a little
0:17:02 > 0:17:04cage here for the heater.
0:17:04 > 0:17:06Pop that in there.
0:17:06 > 0:17:10That looks pretty firm. Now, I've never tried this before!
0:17:10 > 0:17:13I don't know if it'll work, but let's try.
0:17:16 > 0:17:19When you cook with a car, it's not
0:17:19 > 0:17:23about how long you cook for, it's about how far you drive.
0:17:23 > 0:17:25If I can keep a steady 70 mph,
0:17:25 > 0:17:28the engine should reach 100 degrees Celcius,
0:17:28 > 0:17:33and in theory, 25 minutes at that temperature should do it.
0:17:33 > 0:17:38But, will my tortilla wrap and my car-bab actually be edible?
0:17:38 > 0:17:42Just turned the air conditioning on, and I don't know if this is hope
0:17:42 > 0:17:45or if it's reality but I think I can just get
0:17:45 > 0:17:48a slight smell of fish in the air.
0:17:50 > 0:17:52I've done about 30-odd miles.
0:17:52 > 0:17:54We managed to hit 70 mph for
0:17:54 > 0:17:57quite a chunk of that, so let's give it a try!
0:17:58 > 0:18:00Oh, that's nice and hot, that is.
0:18:00 > 0:18:03It's the heat you'd feel off a barbecue.
0:18:03 > 0:18:05So, see what we get.
0:18:05 > 0:18:09All I can smell is engine, and that's probably good -
0:18:09 > 0:18:11if you smell the fish, it probably means
0:18:11 > 0:18:15the fumes of the engine could have been getting in.
0:18:16 > 0:18:18There we go. OK!
0:18:18 > 0:18:21Let's see if it's done the trick.
0:18:23 > 0:18:25Yay! Let's have a look at
0:18:25 > 0:18:27our tortilla wrap.
0:18:27 > 0:18:28The moment of truth.
0:18:28 > 0:18:32But has my cheese melted?
0:18:33 > 0:18:36Oh, yes! Look at that!
0:18:36 > 0:18:38That's perfect! The proof,
0:18:38 > 0:18:41though, is in the eating.
0:18:44 > 0:18:47That's perfect. Nice and spicy.
0:18:47 > 0:18:51Nice and hot. Nice melted cheese there. I think that's worked!
0:18:51 > 0:18:53There's no smell of engine.
0:18:53 > 0:18:56No smell of exhaust or petrol, which I was
0:18:56 > 0:19:01worried about. It's just proper tortilla wrap, properly cooked.
0:19:01 > 0:19:04Much trickier, though, has the fish worked?
0:19:06 > 0:19:08Oh, my word. Look at that.
0:19:08 > 0:19:11If it wasn't cooked, it'd be translucent.
0:19:11 > 0:19:12But look at that.
0:19:12 > 0:19:15Cooked all the way through! It's still moist -
0:19:15 > 0:19:19it's been wrapped up so all the juices couldn't escape.
0:19:19 > 0:19:22And that looks like a perfect kebab.
0:19:26 > 0:19:30That is truly delicious. Perfectly, perfectly cooked.
0:19:30 > 0:19:34This proves that you don't need to be stuck in a kitchen
0:19:34 > 0:19:36and you don't need a cooker to cook!
0:19:38 > 0:19:41So, you can cook without a cooker,
0:19:41 > 0:19:44but can we freeze food without a freezer?
0:19:44 > 0:19:46We've asked Dr Andreas Zeller
0:19:46 > 0:19:51to help us try something that is literally supercool.
0:19:51 > 0:19:52So, this is Dr Zeller.
0:19:52 > 0:19:58He's developed one of the coolest cooking techniques I've ever heard.
0:19:58 > 0:20:00I'm going to show you liquid nitrogen.
0:20:00 > 0:20:06Here it is, and you can see it's very, very cold.
0:20:06 > 0:20:10What I have here is a surgical glove, and I'm going to take it and...
0:20:10 > 0:20:12You can see it's all floppy.
0:20:12 > 0:20:16- That could be like one of our hands?- One of your fingers.
0:20:16 > 0:20:18What we'll do is put it into
0:20:18 > 0:20:23the liquid nitrogen and dip it in, and within seconds, look at it.
0:20:23 > 0:20:24It's all gone stiff.
0:20:24 > 0:20:28GLOVE CRACKLES
0:20:33 > 0:20:36It's frozen, completely solid.
0:20:36 > 0:20:38If that was your hand, you can
0:20:38 > 0:20:43just, like, bend it back and it'll just, like, snap off?
0:20:43 > 0:20:47- Absolutely. You'll be able to snap off your fingers one by one.- Ugh!
0:20:50 > 0:20:53But can you use liquid nitrogen for cooking?
0:20:53 > 0:20:56It's actually an amazing way of making
0:20:56 > 0:20:59one of everyone's favourite foods.
0:20:59 > 0:21:01And that's going to be ice-cream.
0:21:01 > 0:21:02So, what we have here
0:21:02 > 0:21:07is a bowl which has some lovely ice-cream mix, ready to be cooled.
0:21:09 > 0:21:13This is what ice cream starts at. It's a big, warm, sloppy mess.
0:21:13 > 0:21:18But how are we going to turn this into ice cream using that?
0:21:18 > 0:21:20Ordinarily, you an ice-cream maker,
0:21:20 > 0:21:23a fridge which churns and cools it.
0:21:23 > 0:21:27You're going to be the churn, and I'll provide the fridge.
0:21:27 > 0:21:30I want you to start stirring and then
0:21:30 > 0:21:33I'll pour in the liquid nitrogen.
0:21:33 > 0:21:35And keep stirring.
0:21:35 > 0:21:36Is anything happening?
0:21:36 > 0:21:40- It feels stiffer.- Can you just pull the spoon out a little?
0:21:40 > 0:21:44- Can you see it?- Let's stir some more. Let's stir
0:21:44 > 0:21:46in a little bit more. Keep stirring.
0:21:46 > 0:21:52- All you can see is clouds of smoke. - Here it is.
0:21:52 > 0:21:53Looks pretty stiff!
0:21:53 > 0:21:57- It feels pretty stiff. - Do you want to pull some out?
0:21:57 > 0:22:00Well, there we are. Ice cream.
0:22:02 > 0:22:06I think the proof of the pudding is in the eating.
0:22:06 > 0:22:08Let's go see what it's like.
0:22:10 > 0:22:14So, you poured liquid nitrogen into this. Is that not dangerous?
0:22:14 > 0:22:20Remember, we're breathing nitrogen all the time.
0:22:20 > 0:22:25It's simply cooling, and then it boils away and so it's gone,
0:22:25 > 0:22:30- leaving nothing behind.- So we're not tasting liquid nitrogen here?
0:22:30 > 0:22:35- That cold? Does it taste any different to normal ice cream?- Yeah.
0:22:35 > 0:22:37It's much creamier.
0:22:37 > 0:22:40The ice cream did taste a little bit
0:22:40 > 0:22:44different, but it made a big difference - I love it.
0:22:44 > 0:22:46What we've done is no stunt.
0:22:46 > 0:22:49Some of the greatest chefs use liquid nitrogen
0:22:49 > 0:22:53to create instant ice cream at the table, because they're
0:22:53 > 0:22:56looking for ways to cook without a cooker.
0:22:56 > 0:22:59Chefs use liquid nitrogen to get things supercool,
0:22:59 > 0:23:03but this is what they use when they want to go super hot.
0:23:03 > 0:23:06Who's ever seen one of these before?
0:23:06 > 0:23:09- It's a blowtorch.- Brilliant.
0:23:09 > 0:23:13Sometimes, you want to have a real intense heat to cook things,
0:23:13 > 0:23:16to get a little browning on the food.
0:23:16 > 0:23:19Blowtorches are very hot and very dangerous,
0:23:19 > 0:23:22sp always ask an adult or a fireman to help you out
0:23:22 > 0:23:25if you want to use one.
0:23:25 > 0:23:27And break in there. Look at that!
0:23:27 > 0:23:30That's worked really well.
0:23:30 > 0:23:33- It's like toffee?- That's exactly what it is. Toffee.
0:23:33 > 0:23:37We like to take fun ideas like that and blow them up
0:23:37 > 0:23:40on a massive scale. Come with me.
0:23:42 > 0:23:45We're going to take what chefs do with blowtorches
0:23:45 > 0:23:48and move it to a crazy new level.
0:23:48 > 0:23:52I bet you've all got kitchens full of toasters and
0:23:52 > 0:23:55- lots of little bits of kit lying around?- ALL:- Yeah.
0:23:55 > 0:23:57- Anyone got one of these? - ALL: No.
0:23:57 > 0:24:01This is an industrial flame-thrower.
0:24:01 > 0:24:04- Wow.- Could it work? Could we cook with this?
0:24:04 > 0:24:07What do you reckon? Would you like to try?
0:24:07 > 0:24:09- ALL: Yeah!- You need to be careful.
0:24:09 > 0:24:12It's extremely dangerous, all right?
0:24:12 > 0:24:15If you've got a flame-thrower,
0:24:15 > 0:24:18what's the best thing you can cook with it?
0:24:18 > 0:24:23The Gastronuts will find out, starting with blitzing a lasagne.
0:24:23 > 0:24:24So, are you ready?
0:24:24 > 0:24:28You've made lasagne before? Excellent. Let's give it a go.
0:24:28 > 0:24:31It's coming along very nicely.
0:24:31 > 0:24:34Oh, yeah!
0:24:34 > 0:24:36That's fantastic.
0:24:36 > 0:24:38You're about there.
0:24:38 > 0:24:41OK. Now push the trigger forward.
0:24:41 > 0:24:46OK! Well, this is very interesting.
0:24:46 > 0:24:48You've made a right pig's ear of that.
0:24:48 > 0:24:54You've exploded the oven dish. With something like this, the heat is so
0:24:54 > 0:24:57intense that some parts of the dish
0:24:57 > 0:25:01will heat up quicker than others - that's when things break.
0:25:01 > 0:25:03The browning looks perfect.
0:25:03 > 0:25:04So, we can't still eat it?
0:25:04 > 0:25:07No. You might munch bits of oven dish
0:25:07 > 0:25:12if you tuck into that. Still, at least we know lasagne works.
0:25:12 > 0:25:16It's flame on now for George as he takes on the marshmallows.
0:25:16 > 0:25:18That's it. And close it off.
0:25:18 > 0:25:23- What do you reckon?- Good!- The marshmallows scorched too quickly.
0:25:23 > 0:25:28Can Eleanor do any better with some toast? Pull that trigger!
0:25:28 > 0:25:30Wow!
0:25:31 > 0:25:33You're about done.
0:25:33 > 0:25:35Push that closed. Fantastic!
0:25:35 > 0:25:40Look at that! It's kind of done there. Well, I wouldn't butter that,
0:25:40 > 0:25:44but will Sophie have more luck with the flame-thrower
0:25:44 > 0:25:46on the creme brulee?
0:25:46 > 0:25:48- Wow!- Oh, yeah!
0:25:48 > 0:25:50Oh, yeah!
0:25:50 > 0:25:54- Oh, yeah!- I think that's perfect. OK. Let's shut that off.
0:25:54 > 0:25:57- It doesn't look too bad. - That looks perfect.
0:25:57 > 0:26:02Now, will the cheese make all the difference on Jordan's toast?
0:26:02 > 0:26:05OK. And aim it right. That's it.
0:26:07 > 0:26:09I've got burnt toast.
0:26:09 > 0:26:12I reckon that's great. Now shut it off.
0:26:12 > 0:26:14Fantastic!
0:26:14 > 0:26:17OK. That has been incinerated.
0:26:17 > 0:26:19Not sure that's worked.
0:26:19 > 0:26:23So, the flame-thrower is too much for toast and
0:26:23 > 0:26:27marshmallows, but good for lasagne and perfect for creme brulee.
0:26:27 > 0:26:32So, the world's most dangerous flame-thrower creme brulee.
0:26:32 > 0:26:36It looks pretty good. What do you reckon?
0:26:36 > 0:26:41- It tastes better than the other one. - Delicious. Seriously.
0:26:41 > 0:26:45I'd say that's a real success. Sophie, give me five.
0:26:47 > 0:26:49It was really interesting.
0:26:49 > 0:26:54It made it taste better because you knew you cooked it in a fun way.
0:26:56 > 0:27:01My favourite thing that I did was to try lots of different foods
0:27:01 > 0:27:03and cook lasagne with a flame-thrower.
0:27:03 > 0:27:07The thing I enjoyed the most was probably cooking with
0:27:07 > 0:27:13a flame-thrower, and I managed to make a decent creme brulee.
0:27:13 > 0:27:20The thing that I enjoyed the most was eating out of the paper bag.
0:27:21 > 0:27:25I think today has made me more adventurous because it showed me
0:27:25 > 0:27:28different ways to cook different things.
0:27:28 > 0:27:31Let's be completely honest.
0:27:31 > 0:27:35Cooking with a flame-thrower is the least practical thing,
0:27:35 > 0:27:38but you don't need to be stuck with the usual junk
0:27:38 > 0:27:41that you find floating round the kitchen.
0:27:41 > 0:27:43You can cook with paper bags!
0:27:43 > 0:27:45Hairdryers, liquid nitrogen!
0:27:45 > 0:27:50You can take cooking, which is often boring, a little bit similar to
0:27:50 > 0:27:54everything you do in your life, and turn it into an adventure.
0:28:07 > 0:28:09Subtitles by Red Bee Media Ltd
0:28:09 > 0:28:11E-mail subtitling@bbc.co.uk