Deep Frying Dry Ice

Deep Frying Dry Ice


I’ve never seen dry ice deep fried so today. We’re going to find out what happens if we do our setup is pretty basic We’ve got a bunch of cooking oil on a hot plate. We’ve got some dry ice And we’re gonna try and combine them But we do have a couple of things we want to try first before we go throwing our dry ice right into our super hot Oil, I have a cup of this same cooking oil, but it’s at room temperature So I’m gonna try breaking off a piece of our dry ice dropping down into our cool oil And we’ll see what happens there after that we’ll move up to using our hot oil there. Goes dry ice into regular temperature cooking oil Well it’s bubbling it’s not doing nothing, but it’s also Not super exciting you can kind of see inside to cut that there is a little bit of a layer That’s formed the co2 gas coming off of dry ice has formed a sort of bubble around the chunk of dry ice Inside the oil I also think that as the oil is cooling down from the dry ice it’s starting to get a little bit thicker a Little higher viscosity, and it’s definitely cool to the touch already like I can tell by holding this tough that the contents are quite cold The oil just kind of runs right off of the oh look at this down inside though You can see the yield oil. It’s cooling down enough from the dry ice We’ve got frozen new cooking oil there And it’s a Latin. It’s not quite as thick as say butter or Crisco It’s clearly thick enough to hold yourself together so now moving on to the hot oil like I said I don’t know what’s going to happen, and I know that oil can of course react violently with some things I have here a little bit of water if I put in just a drop of that to the oil watch what happens All of the water gets heated up and turns into steam Which expands rapidly inside the hot oil so you get a lot of bubbling and splattering action from just one drop of water Dry ice and water don’t expand identically when they get heated up So I’m not sure if the expansion of volume from the dry ice solid turning into a gas is going to have a similar effect Or if it’s just gonna be a little bit more calm and slow the way it was when we put it into the room temperature Oil, that’s why this is an experiment and we’re about to find out oh And I dropped it Well it is bubbling quite a bit no explosions Nothing violent splattering apparently these tongs aren’t very good at holding onto chunks of dry ice Fortunately I did have the tongs fairly close to the surface of the oil when it slipped out Otherwise I would have had a much bigger splash even as it is some of the spilled on the plate kind of want to try wiping that off because we’re getting a lot of very powerful fumes at this point Doesn’t help that our whole hot plate. Is that a little bit of an angle? So the dry ice keeps making its way over to one side of the pot And then it’s also more full on that side of the pot so the bubbling makes it all splash over That was a much larger chunk when we started this I think that gave us some pretty good results of what happens if you drop dry ice into frying pot cooking oil But there is another thing I wanted to try some things when you deep-fry them aren’t placed directly into the hot oil Themself they’re actually given something of a batter around them when you deep fry So now we’re gonna see what happens if we wrap a bit of dry ice in one of these biscuits And then fry that in our cooking oil We’ve got a little bit of biscuit Break off piece of our dry ice a little bit big Things we’ve got it pretty much in there and of course as soon as I get a good seal on the dough it starts expanding inside the dough and just Balloons up a little bit until a new spot opens up so I don’t think we’re gonna be able to get a perfect seal on this because it just Makes a new hole every time you’ve got it all perfectly sealed, but we’ll try it. It’s fairly well sealed up Close it really well, and then slowly lower it in the oil you will see what happens when we deep-fry our dough covered dry ice Four more seconds looking at like a stone No, I don’t think there’s a name for Biscuit dough wrapped around dry ice and then deep-fried so we’re gonna have to come up with a good name for this type of food It’s expanded quite a bit I don’t know if that’s more from the heat of cooking or from the dry ice expanding thin so about this nice little geyser Coming out I’m also curious if it’s cooked at all on the inside that cooked very quickly and of course we know it was very cold on the inside as it was cooking so I’m Thinking it might. Just have raw dough inside. You break this open into it with God oh? Yeah, that is very raw on the inside Super gross. I don’t really want to eat The raw dough here’s a spot that looks like it’s mostly cooked Feel a little more lost effort there. We go this piece is all the way cooked all the way through so I’ll try this It tastes like fried dough big surprise you’re gonna try turning down the heat just a little bit more and Then I want to try this again to see if we can actually get a piece. That’s cooked all the way through It’s also possible that it’s just gonna stay so cold on the inside because of the dry ice it will never cook all the way through All right our oil. I think has cooled down a fair amount It’s still hot enough to fry But it’s not so hot that it’s just gonna bubble and explode everywhere and cook the outside Of our dough in five seconds like it did the first time it will still go fairly quickly I think but I’m ready to try wrapping another piece of dry ice in here and Hopefully we’ll get a slightly more of thorough cooking But it is as I said still possible that it’s gonna be so cold on the inside That the oil won’t be able to get in there and really heat it up. Let’s find out It’s definitely going slower than before which is a good thing because that way the heat will have more time to get Inside the biscuit before it burns the outside Last time our fry oil was so hot that by the time the outside was cooked it only been about five Seconds per side so really didn’t have any time to cook the inside dough Looks pretty well cooked on the outside Is that out see how it’s done on the inside with our dry eyes Mm-hmm you know it’s still a little soft, and I wouldn’t say it’s finished, but it’s a lot more cooked than our first test or if not these scrap pieces But it’s a lot more cook than This completely raw dough would like you it still would want a little more time And I think the dry ice is preventing it from getting there Maybe that’s employer will you get on that side? But it’s definitely an improvement Thanks for the heck of it. I’m gonna drop this back into the oil I’m gonna cook on the other side Got one more piece I’m testing with a slightly smaller bit of dry ice It’s gonna. Let it sit in there Maybe a little bit longer even until the outside is starting to look perhaps a little bit burned Just because I want to see if we can actually get that inside to cook all the way through Watch so very elated It’s good, but I think you probably squeeze oil out of it Don’t wear the glove you get just from picking it up at that time hmm, okay 20 of co2 pumping its way out Tried to let it get quite toasty on one side at least they just open and see if you’ve got any extra poetry I Don’t know that’s still pretty strange places See how stretchy and youie that still is yeah, that’s that’s not cooked There you have it a couple varieties of deep frying dry ice in hot oil when you put the dry ice directly into the oil It does bubble and splash a little bit, but nothing very extreme Not a lot more than you can put in a piece of bread dough or anything else that you would fry into more it is maybe a little bit different than some things you would fry because it sinks all the way to the bottom of the oil so the Bubbles have to travel all the way through the oil to the top what that happens with some foods as well Overall I would say that it’s a little bit neat to watch But it’s nothing very spectacular Taking the dry ice and wrapping me up in some dough before we fry It does of course give us a different result it seems to cook the outside of the dope well But the cold food dry ice on the inside Does seem to prevent the dough from cooking all the way through high heat? It would just burn on the outside and stay raw on the inside slightly lower and slower heat It would cook a little bit more of the way through but the part of the dough that was really in Contact with the dry ice never seemed to change texture, and it doesn’t seem like they would be safety remember if you have any cool ideas for an experiment you want to see us try and let us know down in the comments and If we use your idea, we’ll send me 25 bucks this has been a fun experiment for us Thank you user Rivas for your recommendation check your youtube inbox. We’re sending you 25 bucks Thanks for joining us for this video today and remember to come gear yourself up with hats shirts and other cool merch at the king Of random calm see you there Blob solidified gelled oil hmm. That’s cold. That is so cold don’t flip yourself over Today we’ve got a comment request from user rep beep Hey guys, if you want to catch up with some of the things I’m doing in my personal life Come follow me on Instagram and Twitter at the king of random I post stories and updates as often as I can and its really the best way to connect with me directly You

100 thoughts on “Deep Frying Dry Ice”

  1. I literally just typed in 'frying ice' and expected not to get much, then I get a vid with 2 mil views. I've never felt so wanted.

  2. Can you air fry dry ice to see if its any different? And can you see what happens in your put dry ice in a cast iron skillet on the stove top and in the oven?

  3. Idea!:
    Make a desert… take Puff Pastry.
    1. Crush dry ice into powder…
    2. Mix into puff pastry….
    3. Flatten.
    4. Fill with oooohhhhheeeee goodness of your choosing.
    5. Fry!

    My hypothesis. It gets really fluffy! 🙂

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