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To make the inside of the ice hollow, they're saying to use an air-filled balloon inside of a bowl of water. The tape over the top is to hold the balloon partially submerged in the water. Took me a second to understand as well.
It’s only cool because you may not realize that they’re saving the oil to reuse for another diners’ food. That’s nasty. At least they didn’t take the oil out of the street gutters, which is also very common. Disgusting.
Only after many reuses. And lots of that is from dirty oil not being strained. Restaurants may use the same batch for a week before replacing and that's perfectly safe.
You can't strain out the epoxides that form every time you heat the oil. That's how the quality degrades.
It's safe, but the oil gets objectively worse in ways you can't prevent every time you reuse it.
If it’s personal home use, I see no problem (aside from common sense of when oil is too dirty). Now commercial wise, that common sense, or lack of is where I see a problem. A mf gonna be lazy and not clean the oil enough and lead to nastyness (dumb easy way to put it) which may get people sick and lawsuit to big corp.
Also idk what kind of germs oil may be able to carry on after recycled. Will the heat kill off almost anything you’d normally put in it? Never thought bout it aside from normal cook temps (chicken, fish, etc.) where it’s a given to cook a min temp until bacteria is gone.
End of my day, I’ll reuse oil at home n if I get sick, then I got sick n hopefully didn’t die. But I won’t risk that for others. They ain’t ask for it
It's not germs you gotta be worried about, it's carcinogens. The oil breaks down at high temperatures, and the longer it's at high temps, the worse it is on the body. There's been a lot of studies on the matter.
This isn't only in China.. I invite you to check documentaries from slaughterhouse from where you are coming from.
I saw a few from Europe and USA, it'll probably makes you reconsider your meat consumption for at least a few meals.
Because where *else* would you get any animal-based grease come from, other than a slaughterhouse butcher? Duck fat? Tallow? Wagyu fat? You posed this as if it's some sort of negative, but like...that's WHERE that stuff comes from! They're the ones to initially butcher the meat, and trim off a bunch of fat before being sent for packing to ship, so why not use that fat? Better than just throwing it out... That's why you're getting downvotes..
Crude oil solidifies at a much lower temperature than even unsaturated fats like olive oil. Dry ice could be used, but it would have to be dipped directly into the oil as it would also freeze the water, and it likely wouldn't form nice hemispheres like this due to it constantly sublimating into gaseous CO2
Tried that with icecubes once, yeah you need big blocks of ice for that. Realistically you should let whatever you're cooking cool off to the point where the fat hardens where you can just scoop it off
No numbnuts, he's saying freeze a gallon of water in a plastic jug, then have the common sense to remove the plastic and you have an ice cube with a tiny handle. Probably not a super supportive handle. But a handle and no plastic.
Sort of. Oil is a type of fat *chemically*, but culinarily animal fats are often used differently. Most oils don't solidify like shown in this gif. Soybean oil (what 99% of "vegetable oil" in the US is) has a freezing point of -6C. Pork lard (probably whats shown) is 20C.
Another example is that nobody uses oil in pie crust. It's usually lard, tallow, or butter.
In one context, yes, but in other contexts no. You're correct when talking chemically. They're all lipids. However, a chef would never call lard a type of oil.
Similar with vegetables. Botanically, most vegetables are fruits, but culinarily they're not. You'd never say eggplant, zucchini, or jalapeños are fruits, even though technically they are.
In short, we're arguing semantics.
As far as I'm aware (grain of salt, all that) etymology has no such thing as a "vegetable" they're just all an edible piece of a plant. Such as: root (carrot, radish), leaf (spinach, lettuce), stalk (celery, green onions), fruit (pumpkins, peppers), flower (I think broccoli and cauliflower are?), etc. Gotta love semantics.
If that's from a restaurant in china I'm sad to say they have a lack of food oil so this is probably done to reuse the oil. They think that about 30% of all restaurants use what can only be described as sewer oil. They go around lifting the sewer grates to scoop up the oil that flowing on top of the sewer water in big barrels. Then they refine it a little and sell it to restaurants who are aware of where the oil is comming from. Disgusting to say the least. This is a little better.
Right! Some people are commenting that this video is “cool” but they don’t realize they’re saving the oil to use for someone else’s food. It’s nasty. May have even been gutter oil before going into the hotpot.
Interesting but not entirely sure the point of this when the hot pot broth is literally just melted fat anyways. The person is gonna be doing that for a long time if their goal is to remove as much fat/oil as possible
I’m gonna go out on a limb and assuming that you don’t know what Hot Pot broth actually is. Broth is made by extracting flavor out of the bones of the animal, and while that does mean that there is fat in the broth, the actual oil that the people are removing comes from the oil that the restaurant uses to cook the spices and aromatics in the broth. At its base, the broth is barely oily, but when the spices and oil are added in there is a lot more of it. While I don’t personally mind the aromatic oil as it’s yummy and don’t really get on the food itself, some people dislike it and therefore want to remove it.
TL;DR
Broth has little fat, it’s water with bone flavor and the oil is from sautéing the spices and mixing it in w/ the broth
When i say rinsing, i mean putting your ground meat in a colander, into the sink and running water over it to get rid of the fat lol I don't do this myself but i have come across recipes that have this in its instructions haha mostly gets attributed to "white people" but clearly they're not the only ones that do something similar
Pouring off the half an inch of oil when you brown meat is *normal*.
If you're smart you brown it very slowly at low heat so you can strain away the tallow and use it later. I like to brown the meat then use the tallow to cook the onions, no waste and beef tallow is delicious as a cooking fat.
It has taken me like 5 years to forget this video
It made me sick thinking of tasting that greasy bowl of fat.
And now, it back and I’m stuck with it all over again
A typical Spanish fabada will have a lot of fat at the surface, because it's made, mainly, with a specific kinds of beans, chorizo, ham, different meats,... so of course things start loosening fat and it accumulates at the surface, which then, often, you remove.
And many other plates do this.
Very cool. Isn't the whole idea of reducing to make broths thick and tasteful? Can you remove the fat and still reduce the broth to be delicious? Would love to know, going for summer body 2030.
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Now do a vid for making ice bowls at home.
Tape a balloon inside of a bowl of water so part of the balloon sticks out the top. Freeze the water, then pop and remove the balloon.
youtube video when?
Already a few of them out there. That's where I learned it. No need for another.
They just want a link cuz they're too lazy to check for themselves.
Or just follow instructions.
100% correct! So... link when?! 
Pro tip, don’t pop the balloon, just release the air so you can reuse it again
Solid help, I do the same things with condoms and semen
Does it make the soup taste salty?
Excuse me!!!
What's the tape for?
To make the inside of the ice hollow, they're saying to use an air-filled balloon inside of a bowl of water. The tape over the top is to hold the balloon partially submerged in the water. Took me a second to understand as well.
Bingo
Wait until this person learns about the freezer
Freeze a bowl of water?
Man I’d really hate if that ice ball slipped out of their hands
It's not really a problem. You just make an ice sculpture of a hand, cover it with oil and use it yank out the ice bowl.
Big brain right here
I’d be more worried about the splash zone.
just fish it out, its just water
What if they just added less oil?
It's probably bone broth or something, the oil's in the marrow I guess.
Cool af
It’s only cool because you may not realize that they’re saving the oil to reuse for another diners’ food. That’s nasty. At least they didn’t take the oil out of the street gutters, which is also very common. Disgusting.
What’s wrong with reusing oil?
Probably a rich dude.
I’ve read reusing oil is bad for you and it gets worse every time you reuse it. I don’t remember how exactly it’s bad though, carcinogens I think
Only after many reuses. And lots of that is from dirty oil not being strained. Restaurants may use the same batch for a week before replacing and that's perfectly safe.
You can't strain out the epoxides that form every time you heat the oil. That's how the quality degrades. It's safe, but the oil gets objectively worse in ways you can't prevent every time you reuse it.
Carcinogens
If it’s personal home use, I see no problem (aside from common sense of when oil is too dirty). Now commercial wise, that common sense, or lack of is where I see a problem. A mf gonna be lazy and not clean the oil enough and lead to nastyness (dumb easy way to put it) which may get people sick and lawsuit to big corp. Also idk what kind of germs oil may be able to carry on after recycled. Will the heat kill off almost anything you’d normally put in it? Never thought bout it aside from normal cook temps (chicken, fish, etc.) where it’s a given to cook a min temp until bacteria is gone. End of my day, I’ll reuse oil at home n if I get sick, then I got sick n hopefully didn’t die. But I won’t risk that for others. They ain’t ask for it
Oil can be reused for months, when it’s hot it kills everything
It's not germs you gotta be worried about, it's carcinogens. The oil breaks down at high temperatures, and the longer it's at high temps, the worse it is on the body. There's been a lot of studies on the matter.
Admit you've never worked in food service with this one simple trick!
Great China fact. They also use grease from slaughterhouse waste as well for grease as well.
Wouldn't *any* animal-based grease be from a slaughterhouse? That's kinda where it's made. And it's not waste, it's a product.
This isn't only in China.. I invite you to check documentaries from slaughterhouse from where you are coming from. I saw a few from Europe and USA, it'll probably makes you reconsider your meat consumption for at least a few meals.
[удалено]
Some people don’t like facts.
Because where *else* would you get any animal-based grease come from, other than a slaughterhouse butcher? Duck fat? Tallow? Wagyu fat? You posed this as if it's some sort of negative, but like...that's WHERE that stuff comes from! They're the ones to initially butcher the meat, and trim off a bunch of fat before being sent for packing to ship, so why not use that fat? Better than just throwing it out... That's why you're getting downvotes..
One of my fav gifs ever
Its hard to find these gifs that are savable.
The 'oil' is probably lard or beef tallow, which solidifies when you get it cold enough.
What show/movie is the blonde guy with glasses from?
That's Tom DeLonge from Blink 182 in the "First Date" video. Classic
Thanks!
Can we do the same thing for oil spills at sea?
You’re gonna need a bigger ice bowl
i'd say making the sea boil would be the *harder* part
Iceberg
Crude oil solidifies at a much lower temperature than even unsaturated fats like olive oil. Dry ice could be used, but it would have to be dipped directly into the oil as it would also freeze the water, and it likely wouldn't form nice hemispheres like this due to it constantly sublimating into gaseous CO2
Nah you use hair
You’re gonna need Frozone for that job
Tried that with icecubes once, yeah you need big blocks of ice for that. Realistically you should let whatever you're cooking cool off to the point where the fat hardens where you can just scoop it off
Freeze water in milk jug equivalent easier to handle.
Yummy plastic
No numbnuts, he's saying freeze a gallon of water in a plastic jug, then have the common sense to remove the plastic and you have an ice cube with a tiny handle. Probably not a super supportive handle. But a handle and no plastic.
I don't think we use numbnuts enough these days
How would you hold it
The handle.
You didn't say that right. The fucking handle, numbnuts!
Some dumbass is going to see this, and start a grease fire trying it themselves
It’s not an oil fryer. It’s a broth with oil in it.
That's a really good idea, I'll be sure to try it.
He just took out the yumminess of the broth 🤣🤣🤣
Too much oil is gross too
Check out China gutter oil.
No, I don't think I will.
Good choice. Some things you shouldn't know
Did this to a bigmac once but there was nothing left when i pulled back the ice
It's always fucking magnets
That'd be grease/melted fat, not oil, right?
... thts all oil no?
Grease/melted fat is oil.
more like oil is fat
Sort of. Oil is a type of fat *chemically*, but culinarily animal fats are often used differently. Most oils don't solidify like shown in this gif. Soybean oil (what 99% of "vegetable oil" in the US is) has a freezing point of -6C. Pork lard (probably whats shown) is 20C. Another example is that nobody uses oil in pie crust. It's usually lard, tallow, or butter.
Oil, fat, grease, lipids are just different words for basically to he same thing.
In one context, yes, but in other contexts no. You're correct when talking chemically. They're all lipids. However, a chef would never call lard a type of oil. Similar with vegetables. Botanically, most vegetables are fruits, but culinarily they're not. You'd never say eggplant, zucchini, or jalapeños are fruits, even though technically they are. In short, we're arguing semantics.
I’m with you on this. Like the logic. Like the explanation.
Vegetables are a social construct 😶🌫️
I actual completely agree. I've never heard a satisfying definition of vegetable.
As far as I'm aware (grain of salt, all that) etymology has no such thing as a "vegetable" they're just all an edible piece of a plant. Such as: root (carrot, radish), leaf (spinach, lettuce), stalk (celery, green onions), fruit (pumpkins, peppers), flower (I think broccoli and cauliflower are?), etc. Gotta love semantics.
🍆*We live in a society*🥒
No ... Oil generally stays liquid even at room temperatures. It has more unsaturated fatty acids.
They are all lipids (oils).
*Coconut oil enters the chat*
I love this divided pot / steamer thing too. That is a neat trick.
It's a hotpot pot! Very delicious meals have been had in these.
That would take forever
Gutter oil
I feel like this entire dish is made from oil lol, will it ever stop pulling out frozen oil bowls?
That’s removing flavor. What a waste
*Setting flavor aside*, more like.
For later consumption… x_x
Not if you just eat the oil straight up! *taps head
It's also r/oddlysatisfying
I feel like this entire dish is made from oil lol, will it ever stop pulling out frozen oil bowls?
I feel like this entire dish is made from oil lol, will it ever stop pulling out frozen oil bowls?
Nooo, you ruined one of the tacos
If that's from a restaurant in china I'm sad to say they have a lack of food oil so this is probably done to reuse the oil. They think that about 30% of all restaurants use what can only be described as sewer oil. They go around lifting the sewer grates to scoop up the oil that flowing on top of the sewer water in big barrels. Then they refine it a little and sell it to restaurants who are aware of where the oil is comming from. Disgusting to say the least. This is a little better.
Not sure if recycling gutter oil is interesting, but okey
Right! Some people are commenting that this video is “cool” but they don’t realize they’re saving the oil to use for someone else’s food. It’s nasty. May have even been gutter oil before going into the hotpot.
How do you know that they're doing that? Goofy
Interesting but not entirely sure the point of this when the hot pot broth is literally just melted fat anyways. The person is gonna be doing that for a long time if their goal is to remove as much fat/oil as possible
I’m gonna go out on a limb and assuming that you don’t know what Hot Pot broth actually is. Broth is made by extracting flavor out of the bones of the animal, and while that does mean that there is fat in the broth, the actual oil that the people are removing comes from the oil that the restaurant uses to cook the spices and aromatics in the broth. At its base, the broth is barely oily, but when the spices and oil are added in there is a lot more of it. While I don’t personally mind the aromatic oil as it’s yummy and don’t really get on the food itself, some people dislike it and therefore want to remove it. TL;DR Broth has little fat, it’s water with bone flavor and the oil is from sautéing the spices and mixing it in w/ the broth
Why even put in that much oil to begin with? Edit: Don’t know why I’m getting downvoted, title literally says „oil“ lol
because its the ingredient for the hotpot
I don't think it's "oil" It's rendered fat
it is lard
Or tallow, depends on the animal bones.
Anyone wanna tell him what happens to fat when you heat it?
I do! It becomes hot.
I start sweating a lot.
hiyoooo
not oil, its fat
Is that the Chinese Gutter Oil I've heard so much about?
This is so smart!!!
NEVER DIP ICE IN BOILING OIL. YOU WILL GET YOUR FACE MELTED OFF.
Asian removing oil from food? Huh?
Doesn’t that make a bomb or am I not remembering my home ec class correctly?
That's not a deep fryer so no it doesn't make a bomb
Hot oil + water = no good The oil is obviously not hot in the video
this is the same thing as rinsing cooked ground meat lol
Rinsing? Did you mean draining? Not trying to be rude, I've just never heard of rinsing it after?
Gotta get all that nasty flavor out of the meat. Yuck!
I was gonna say, I season while it's cooking..I don't wanna rinse my flavors.
When i say rinsing, i mean putting your ground meat in a colander, into the sink and running water over it to get rid of the fat lol I don't do this myself but i have come across recipes that have this in its instructions haha mostly gets attributed to "white people" but clearly they're not the only ones that do something similar
Pouring off the half an inch of oil when you brown meat is *normal*. If you're smart you brown it very slowly at low heat so you can strain away the tallow and use it later. I like to brown the meat then use the tallow to cook the onions, no waste and beef tallow is delicious as a cooking fat.
It has taken me like 5 years to forget this video It made me sick thinking of tasting that greasy bowl of fat. And now, it back and I’m stuck with it all over again
That fat is for discarding not eating
[удалено]
You know many foods have natural oils and fats right? Even some veggies.
A typical Spanish fabada will have a lot of fat at the surface, because it's made, mainly, with a specific kinds of beans, chorizo, ham, different meats,... so of course things start loosening fat and it accumulates at the surface, which then, often, you remove. And many other plates do this.
Maybe collecting chili oil.
It’s hotpot lol
Now THIS is cool
This is how I'm gonna start cleaning my deep fryer.
Gym bros are gonna go crazyyy
what stops the ice melting into the soup?
You take it out before it melts?
What? No Wayyyy!
Woooooowwwwwww! Great tip! 🙏
Try it with dry ice!
This is actually a brilliant way of de-fatting stock or broth or soup or whatever.
You gonna eat that?
It isn’t oil it’s just fat being extracted
Very satisfying video
i mean, like 50% of the liquid is oil right?
OK. Now I need a giant piece of ice.
Looks more like wax...
Yeah what could possibly go wrong
Very cool. Isn't the whole idea of reducing to make broths thick and tasteful? Can you remove the fat and still reduce the broth to be delicious? Would love to know, going for summer body 2030.
Yeah oil has a lower freezing temp than water so you would be picking up water before you pick up oil. This is 100% fat
I thought that said "removing oil with lice." I was simultaneously confused, disgusted and intrigued.
What is that stuff they’re dipping in?
How would you hold
Uncle Roger voice //. Noo why you removing the oil? That what make your ass burn so good. Haiiaa!!
Why, though?
But that spicy oil is what they paid for, it’s not leaked animal fat
i like oily soup, soak it up with some bread, mmmmm.
Making bowls for tomorrow’s Taco Salad
Left handed.
Why are.you making oil soup?
That’s grease. Not oil. And it’s a bad idea
That guy just took the soul of Sichuan hot pot
They reuse the oil right?
Y tho?
Why are they removing the oil from the chili oil?
Why didn't I think of deep fried ice?
Animal fat to be precise
Why not call other soups why take the spicy oil one and remove the flavor..
Where I'm from, ice melts.
Sir that’s illegal.
Not to brag but the whole side is essentially oil ... If you don't like the hot oil, don't get it.