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