Making Margarine

You can find it by searching my channel on Youtube. In terms of shelf-life, I am not sure. I think it would stay more or less indefinitely if its stored in a cool, dry place out of light. I could be wrong though.

Nile Red

Sorry for going off the topic of this video, but I can't find the lidocaine vid on your patreon page. I was just wondering what you think is the shelf-life of the lidocaine crystals you made. Under proper storage, is the self-life theoretically indefinite? Is there any reason to believe that they would degrade? Thanks.

Great video. This sort of thing is right up my alley. :) Few ideas: 1. yes, wayyy too much lecithin. The emulsifier should be somewhere between 1-5% of the total amount. 2. You could use a better tool for producing the emulsion - may I suggest one of those battery-powered mini-whisks that are marketed for coffee aficionados to whip up cream and whatnot. 3. Nice hydrogen generator, especially the using of balloons for storing it. I have another setup for producing and storing hydrogen - I'll tell you about it in a message.

Silviu T

I like it too!

Thor Correia

Im glad you liked it!

Nile Red

hey, thanks for the suggestions. I definitely had no idea what I was doing. I still have a bit of it left, so maybe ill try it again.

Nile Red

unless you prevent the trans fats from forming in other ways. But complete hydrogenation seems cheaper. (partial hydrogenation was phased out almost everywhere in Europe)

Adam Rak

Very nice!! I love the Edible Chemistry series.

Joseph Goins

This video is really great

Dror Kronstein

Pff nerd. Emulsify much?😂jk Thanks nile

Based on my cooking experience with other emulsifiers in different contexts, I'm pretty sure you used like 50x more lecithin than you needed. If you try it again, I'd suggest measuring out the 4:1 oil to water mix, adding lecithin dropwise, and mixing more vigorously with a whisk rather than a glass rod. Whisks are made to emulsify, and should be used in a back-and-forth motion (not a circular motion), because the shear-thinning of the liquid as the whisk wires slice through it does a good job of breaking up fats into emulsion-sized droplets. Here's a quick vid on different whisking techniques compared, and why they work (or don't): <a href="https://www.youtube.com/watch?v=zglSRFlFH-s" rel="nofollow noopener" target="_blank">https://www.youtube.com/watch?v=zglSRFlFH-s</a>

jason black

Ha ha! The technical terminology is strong in this video. "Two balloons of hydrogen..." "This double adapter thing..."

Xekri

haha and a carbon missing a hydrogen. Oops

Nile Red

So...the harder the margarine the "less-bad" it is for your health (generally speaking)?

*cough* pentavalent carbon at 2:24 *cough*

Catherine