Скачать или смотреть Will It Extract? Episode 2: Putting Steak Through a Botanical Extractor

Brandon and The Mad Scientist take on another episode on WIE. This time our team at IES is throwing a raw piece of steak in our extractor to see if it can be changed to beef jerky. For more information about our extractors visit isolatesystems.com and be sure to follow us on Facebook, Twitter and Instagram

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Transcription: Hi everybody, welcome back my name is Brandon I’m here in the lab at isolate extraction systems ready to bring you guys another science filled episode of will it extract? Now on the last episode, the mad scientist and I threw some eggs into the extractor hit it with co2 pressure and temperature and some crazy things happened I encourage you guys to go check out the video now today we’re going to be doing something a little bit different. We’re going to stick with food we’re gonna be extracting steak. What we wanna do is we wanna throw a raw piece of steak into our 5 liter pneumatic system and see if we can use the co2 pressure and temperature to turn it into beef jerky. Now this is a tall task and I’m gonna need some help on this of course I need my mad scientist my pleasure to introduce as always director of R & D Scott Hershberger. Scotty where you at buddy? Scott? Scott? Oh common man lets do some science. Now last time on will it extract the mad scientist and I took 3 different eggs into our extractor, we threw a raw egg, hardboiled egg with the shell on and a hardboiled egg with the shell off. Now we got some pretty interesting results our raw egg, the yolk was totally extracted and our hardboiled eggs were impregnated with CO2. Now we are gonna stick with food and today we’re gonna be extracting steak. We’re gonn able throwing this raw piece of steak into our 5 liter pneumatic system and we’re gonna try to change this into beef jerky isn’t that right Scott? That is correct Brandon, alright, how do we change a raw piece of meat into beef jerky in our extractor so essentially by using high pressure and high temperature, we’re going to use the co2 as a supercritical desiccation agent to remove the water and essentially sterilize and cook the meat so essentially we’ll have a raw cooked piece of meat at the same time and my hopes are that the force will actually tenderize the meat as well, so you’re telling me that co2 is gonna beat this meat? That’s correct. Fantastic, lets go to the science corner and break down exactly what’s going on in our extractor. Welcome to the science corner. We’re running our extractor at 3500 PSI in our solvent chamber. That pressure is equivalent to 2500 meters underwater. Temperature is also in the extraction process and we will be running at 104 degrees Fahrenheit to turn our co2 into a supercritical fluid. The co2 in the supercritical state will be what turns our raw steak into a dry piece of jerky. Well hopefully if the mad scientist’s hypothesis is correct. Alright we just pulled our steak out of the extractor and as you can see here it doesn’t look raw anymore it does look kinda cooked Scott tell us what happened in the extractor. So as you were pumping co2 through the chamber in the steak it appears that it pulls a combination of water, fat and coagulated blood out of the meat and that’s what’s in this bowl right? This came out of the isolation cup it was pulled out of the steak right? That is correct and you can still see co2 off-gassing from the liquid. That is pretty gross. Now for this steak do you think that it’s healthy enough to eat? Uh yes I would definitely think that it’s very sterile at this point. Alright well in the name of science, we’re going to eat this meat. Oooooo how was that? It’s actually pretty good Brandon. Yeah? Nice and tender? Mhmm. how’s it taste? Actually, kind of like beef jerky. There you have it, fantastic I guess its my turn then huh? Mhmm. Alright well, in the name of science alright in the name of science here we go. So what do you think Brandon? You know it’s really not that bad, its salty, it’s dry like beef jerky is but its really not that bad. Would you call it a supercritical success? I think it’s a supercritical success this is fantastic guys. After trying a couple pieces of the steak, its definitely some sort of beef jerky now Scott do you think this could be a commercially viable way to make beef jerky? Yeah absolutely Brandon I feel like our pressure and temperature settings are correct the only things we could tweak is the time and the seasonings to make this a commercially viable product. And this has never been done before just like the egg nobody’s thrown a piece of steak into an extractor right? Precisely, and really we did something in 6 hours that usually can take up to two weeks and that’s crazy. well that’s gonna conclude this episode of will it extract thank you guys so much for watching our video, sharing, likes we love it for more information about IES go to isolatesystems.com and stay tuned for another episode of will it extract?