Cooking STEAK with Sunlight

Guys, we are out here in the backyard with our mega solar scorcher
on this beautiful sunny, warm day. And we want to find out
if we can use this solar scorcher to cook a steak. [Captions by Judy V. At Y Translator]
[Music] [Music] Here's the basic idea.

We're going to try cooking the steak
in this pan in two different methods. The first will involve finding a spot where the solar scorcher is hot
but not perfectly concentrated. So it will heat the whole steak at once. The second method will involve using
the solar scorcher to heat up the pan itself.

And then using that
pans heat to cook the steak. Just to help out with the flavor, we've got a little bit of salt
and a little bit of butter. We'll start with this smaller
piece of steak in the pan, and we need to find a point
of focus to our solar scorcher where there is a lot of heat
but it's not so concentrated, that it's just going to burn the meat. To do that, I have an
instant-read thermometer, and I'm going to try
to hold this in the beam, and see if I can find a place where it's putting out about
200 degrees Fahrenheit of heat.

At the moment, the focal point is so hot that it's actually melting
the paver stones down there. And I don't want to cook
our steak on that high of a temperature. So let's find out
if there's a spot in the beam, where it registers on
the thermometer as being hot, but not so hot that
it's just going to burn things. I think that's leveling off.

Right about there. So that's the height that I need to get the steak and
the pan to get a nice even cook. [Music] I think we're perfect right about there. It'll keep climbing just a little bit, but our pan is also
going to be a little bit higher, and then the steak is over an inch thick.

That should raise it up. And mostly, I think
this is going to work out great. [Music] Now, let's put this
into our focused beam of sunlight, and hope the temperature
of the steak slowly starts rising. It's not going to go very quickly.

It'll probably take at least 10 minutes, may be considerably more, to get up to the temperature
we're going to be looking for, which is going to be
about 130 Fahrenheit. [Music] It's interesting that our oven thermometer says that it's about
150 degrees Fahrenheit where it is, but our instant thermometer
was telling us that it was over 200. I'm not sure which of our
pieces of equipment is incorrect. I think the oven thermometer
is just on the very edge of the light and so it's not heating up quite as much
as the instant-read thermometer was.

I prefer a steak that's
cooked just under medium. So I'm shooting for an internal
temperature of about 140 degrees Fahrenheit. And then it will finish off
cooking just a little bit more as I try and sear the top and bottom. [Music] I'm getting about
a 140 degrees Fahrenheit read anywhere I put that thermometer.

So I think it's time
to start concentrating this beam, and see if we can get
a sear on the outside of this steak. To do that, we're going to have
to drop our pan a little bit lower. [Music] That wood is now
burning almost instantly. So I think we've got a good
concentrated bit of sunlight there.

Just have to keep this moving around. About when we want to
start adding some butter. [Music] I think we still need to go lower,
to really get into that focal point of that beam. [Music] There we go.

That's the sizzle I'm hoping for. [Music] Okay, I think this side is done. Let's try and flip it over. Give the other side a turn.

[Music] That's a steak. Question is,
is it a correctly cooked steak? [Music] Oh, overcooked. [Music] Well it appears that I have cooked
this steak a little bit more than is ideal. I like it to be a little bit
more pink in the center, but that doesn't mean
it's not going to taste good.

[Music] That is good. That's really good. Its very hot. It's a good steak.

For the second part of the steak, we're going to try heating up
the pan directly in the sunlight, and then dropping
the steak into the hot pan and see if that gives us
any better of a sear. Start out with just a
little bit of butter in there. We can see from the butter,
the pan is nice and hot. Which is what you want for steak.

[Music] Pretty good sizzling sound. I'm not sure if the pan
was as hot as I was hoping for. [Music] Well we now have the focal
point on one part of the pan, which is supposed
to heat up the rest of the pan, but it doesn't look like it's getting
evenly heated all the way through. Looks like there's just one
little spot where the butter is sizzling, and the rest not so much.

The inside of our steak is still
showing about 70 degrees Fahrenheit. I'm also concerned
because one side of our steak looks like it's getting a lot of heat, and the other side looks like
it's just staying completely raw. [Music] We've got a burn spot near
where the sun was hitting the pan, and now we're getting smoking, which means we're
approaching the flashpoint of the oil. And I do not want to start
a grease fire around the steak.

I'm afraid this method
just isn't going to work. So I think I'm going to try
going back to the first method of heating the whole pan and steak at once, and see if we can get a slightly
better cook job than the last time. [Music] Man, that is really good. [Music] Confirmed:
you can cook a steak with sunlight.

[Music] Yeah video's over.
I'm just gonna eat steak now. This is gonna be the whole next video. Is just me eating steak. Guys, the fun doesn't have to end.

There's still more for you to see. That little box up at the top will
transport you directly to our last video. Go check it out. The box in the bottom
will show you what YouTube think you should be watching next.

And if you hit this
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on another video again. Don't forget to ring the bell
and we will see you in next one. Talk to you then..

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COOKING MAMA CHOCOLATE CORNETS - NERDY NUMMIES

Hey guys, its Ro! Welcome to another Nerdy Nummies! Lately, Ive been playing a lot of Cooking
Mama 4 on my Nintendo 3DS. And, I love this game! And Im so excited because Cooking Mama
5 - Bon Appetite, is coming out. So I thought, in honor of the game coming out, lets make
a treat from the game. Today we are going making Chocolate Cornets, which are a Japanese
pastry.

They kind of remind me of chocolate croissants, theyre a little bit
similar. And were gonna have a very special guest come visit us today at the end of the
show, so, lets get started! The things you will need for the pastry bread
will be: 1 big mixing bowl, a spatula, 3/4 cup of milk, 1 cup of flour, and then
another 1/2 a cup of flower because were gonna add them separately. Youll also need: 4
tablespoons of sugar, 2 tablespoons of butter, 1 and 1/4 teaspoons of yeast, 1/2 a teaspoon
of salt and some aluminum foil. The ingredients youll need for the mousse
filling will be: 1 cup of regular milk, 1 and 1/3 tablespoons of corn starch, youre
gonna need 2 eggs, but were just gonna be using the yolks, so, 2 egg yolks, 1 tablespoon
of cocoa powder, 2 tablespoons of butter, 2 and 1/2 tablespoons of regular sugar, and
1 tablespoon of flour.

Lets put it all together! The first thing youre gonna do is microwave
your milk for 2 and 1/2 minutes on high, and then add it to your big mixing bowl. Oooooh! And then youre gonna add your sugar, and
the butter. Then youre gonna mix everything together
until your butter is melted. Now were gonna add the 1 cup of flour, to the liquid mixture,
here we go.

And youre gonna keep mixing, mixing it together and then let it sit for
a few minutes because you dont want your batter to be too hot when we add the yeast,
you just want it to be warm, not hot. Now were gonna add your yeast, salt and
the rest of the flour, and mix it all together. Now were gonna knead the dough for about
10 minutes with flour until its nice and smooth and stretchy! So youre just gonna take
a little bit of flour, put it on top of your surface. Oh its nice and sticky! Plop
it down right in the middle, look at that! Sticky, sticky.

Work the flour in, and were
gonna knead it until its not sticky anymore. Once your dough is this kind of consistency,
it doesnt stick to your hands anymore and its stretchy. Youre just gonna put it
in a bowl, like this, and then youre gonna take some saran wrap and cover it. And youre
gonna let it sit for 1 hour, for the yeast to rise.

After an hour your dough should look like
this, look at that! It fluffed up so much! Now youre gonna take off the saran wrap,
take it out of the bowl, and now youre gonna divide it into 8 balls. So what I like
to do is first divide it in half, just eyeball it, and then half again, and then half again. Once youve got your dough into 8 little
balls, you can re-use your saran wrap and youre just going to cover them for another 10 minutes. Now youre gonna take 8 sheets of aluminum
foil, theyre each about 15 inches long and were gonna do a little Origami! Its almost
like origami, its pretty fun.

The first thing youre gonna do is fold
this in half, and then youre gonna fold the bottom up to here to be a triangle. Then,
this top part youre just gonna fold it down, and with this little excess youre gonna
tuck it under. Then youre gonna fold it in half again to be a smaller triangle, and one more
time. Now youve got your little triangle, and this corner is going to be the bottom
and youre just going to roll it over, starting from this side, over to this side.
Then youre gonna do that to the rest of these, youre gonna need to make 8 total.

Now were ready to make the pastry cornet!
Are you ready? This is the fun part! Youre gonna take off the saran wrap and
then youre gonna take your little aluminum middles, and youre gonna spray em a little bit. Oh Eeeeeee!!! Yeargh Is this for real?? Just give it a little spray, boop! Now youre gonna take one of your little
bread balls, and youre gonna roll it out. Look at that, nice and stretchy! Wee-wee!
Its like jump rope! Once you got your dough rolled out like this,
what youre gonna do, is take your little center piece, and youre gonna
start at the tip, at the bottom. And then youre just gonna roll all the way up, and youll
want it to have 5 creases.

So there we've got 2, and now weve got 3, and now weve
got 4, and 5! Perfect! Then youre just gonna do that to the rest
of the rolls. I love this part, its pretty fun! Weeeeeeee, oh!!!! Hmm-hmm-hmm-hmm-hmmm! Once youve got your cornets rolled, youre
gonna preheat your oven to 350 and were gonna bake these for 15 minutes until
theyre golden brown. While the cornets or cornets, Im not quite
sure how to say it, are baking, were gonna be making the chocolate mousse filling. Yum yum
yum! So the first thing that youre gonna do
is take your 2 egg yolks and add them to a big mixing bowl.

And then youre gonna add in
your sugar. Take a whisk and then mix it all together.
Now youre gonna boil your milk, and then once its boiled youre going to slowly add
it to your egg-sugar mixture so that it wont cook the egg. And now were gonna add our
dry ingredients, were gonna add flour, cocoa powder, and some corn starch. Mix it
up, once youve mixed in all the dry ingredients, then youre gonna slowly add the rest of
the milk, I like to do it by spoonful.

Spoon, and mix! Now youre gonna take your
chocolate mixture and youre gonna pour it back into your pan. Now were gonna take this
over to the stove and were gonna stir it on a medium heat until you have a thick, pudding
consistency. Once youve made your chocolate mousse,
were going to let it chill, let it cool down in a very cool way. Let me show you what to do, Im just using
a spatula to scrape the chocolate mousse into a little bowl, and then were gonna stick
it into a larger bowl of ice water, just to chill.

After youve let the chocolate mousse chill
for just a little bit, now we are going to assemble our pastries, Im so excited! So
youre gonna take your chocolate mousse, and Ive got a plastic little bag here. And I just
put it inside of a cup so it would be easy, and youre gonna put it inside the bag.
Oooooh, scoop it in there. Now youre gonna tie the top of your bag,
Im using a little elastic tie, sometimes I use hair things, whatever I have. And now were
gonna take out the aluminum foil in the middle.

So what youre gonna do is just pick one
of these little guys up, and just give a little twist, and there you go. Hes like, fill me with chocolate! Yum yum
yum yum yum! Take all of these out, you dont want to
eat these. Now the fun part, we are going to fill our
pastries with yummy chocolate. So, youre gonna take your chocolate mousse,
pick one of these guys up and just fill it up! Then youre gonna do this to the rest of
your pastries.

Ta-da! Here are our Cooking Mama inspired
Chocolate Cornets, or Cornets, Ive heard it being pronounced both ways, Im not really sure. But, Im so excited for the new game to
come out, Cooking Mama is one of my personal favorite video games to play. I know, who would have
thought!?!? And, as promised, I have a special guest for
you guys! You will not believe who is in my kitchen, drumroll Wee! It is Cooking Mama herself! Oh my gosh! Thank you for coming. So what do you think of the treats? Oh, oh yeah? Oh thank you, oh right on! Oh yeah, high five! I will be posting lots of pictures of these treats
on Facebook, Tumblr, Twitter and Instagram, so you can check them out there.

And, if you
guys make any of these treats, or any of the new treats and recipes from the new game please
let me know, send me pictures, we will get a big kick out of seeing your baking creations! And, uh, I will also be putting a link down
below to the new game so you can check out those recipes! Oh yeah, because I will be playing
the game and you may be seeing some more recipes in the future. Oh yeah, oh yeah! Alright, thanks again you guys. Bye-bye! Haters gonna hate, bakers gonna bake. Am I
right? Thats right!.

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Cooking a 40 Pound Stingray - How to Cook a Big Stingray - My Village My Food

Cut and clean the stingray. Steam the fish for 2 hours. Remove the fish and cut them into small pieces. Remove the skin and the bones and cut them into small pieces.

Boil the potatoes and steam the cauliflower. Add oil. Add pepper corns, fennel seeds and bay leaves. Then add chopped green chilies and curry leaves.

Then add chopped onions and chopped garlic and fry them for few minutes. Add this to the fish. Add turmeric powder, coriander powder, red chili powder, gram masala powder and salt. Mash the boiled potatoes and cauliflower and mix them well.

Finally add some rusk, eggs and mix them well and make cutlets..

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Cooking a 40 Pound Shark in My Village - Cooking a Shark in the Traditional Way

Adding turmeric powder. Add the shark pieces and let it boil. Remove the sharks once they are cooked Remove the skin and bones from the shark. Add lime juice.

Add salt. Add red chili powder. Add gram masala powder and mix them well. Add oil Add curry leaves Add chopped garlic, ginger and shallots and fry them well.

Add chopped green chilies. Add salt. Add red chili powder. Add garam masala powder.

Add lime juice. Add the shark meat and cook for 10 to 15 minutes..

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Cooking 101 Chicken Legs in My Village - Cashew nut Chicken Gravy Cooked in Traditional way

Wash the legs and remove the extra fat in the legs. Add butter and fry the legs for 2 to 3 minutes and remove the legs. Fry the cashew nuts in the same butter until it turns golden brown and then remove the cashew nuts. Add oil and fry ginger, garlic, chopped onions, green chilies, black peppercorns, cloves, haldi sticks, cardamom, nutmeg, star anise, ceylon cinnamon, black stone flower, jathipathri, cumin, dried kapok buds and chopped tomatoes.

Fry them for 4 minutes and remove them. Grind the fried cashew nuts to a fine paste. In the mean time, we are preparing chapatis. Grind the half cooked onions, tomatoes, green chilies, ginger, garlic and other spices.

Add oil and then butter in the hot kadai. Add the grounded mixture. Add salt to taste, turmeric powder, coriander powder and red chili powder and mix them well. Add the chicken leg pieces.

Finally add the ground cashew nut paste. Cook them until the legs are cooked..

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Coconut Macaroons - You Suck at Cooking (episode 76)

First thing we're gonna do is harvest one of the top two most important ingredients of the coconut macaroon, which is the coconut. They swim up here to spawn, and while we're technically not supposed to harvest spawning coconuts, This is when they taste their richest and milky Oh, come on. That's just cheap. *Musical Intro That's Already Lyricized So I Don't Have To Caption It* To get this coconut shredded, you want to place it on the grass, grab your push mower, *mower noises* and gently push your mower up to the edge of the coconut until it's fully stabilized.

Now slo-mo smash a different coconut, hold your grater against the stabilized handle, take a piece of coconut, and grate that into your bag. The mowage vibrations really help get these into the right size and shape for macaroons. Except that the mower isn't actually on because I let go of the safety handle and also this lawnmower doesn't work. If you don't live near a river where the coconuts spawn, you can also cut some grass clippings, put them in a bowl with some icing sugar, and just Wang-Jangle those together with your pair of snippy Lever-Knives until they become 100% pure coconut.

Or you can take those grass clippings and paint them with some whiteout, which is basically an ancient analogue "delete button", but these macaroons would be strictly decorative. Narrator: "Hey mom, I made you a Mother's Day thing." Mom: "Get out of my room." Narrator: "Okay." Now that we have the coconut issue sorted out, you're gonna have to collect some condensed milk. The way you do that is by going to the store and buying a can of it. So we're gonna combine equal parts coconut and condensed milk, and I forgot my can ope- oh, there it is.

You might notice that condensed milk looks exactly like glue. Well, you know what they say, "If it looks like glue, and it tastes like sweet baby cow food, then it's probably delicious glue." Now. Let's just Wang-Jangle these together until it looks like coconut coleslaw. Then you want to parchment paper your pan, Then take a spoon, or a little ice-cream scoop, and try to make these around the size of a golf ball.

The easiest way to do that is to use a baseball for scale, and you're aiming for about half the size of the baseball. Let's just double-check that. Yep, looks good. We're gonna put the Un-do on Three-Fundo, Slide these inside, and we'll bake them until they start to get a little golden brown.

Probably about 12 minutes or so. You can also turn the broiler on for a minute at the end if they're not golden enough. Now you can stop here. The macaroons are done.

*Organ music* But when you die, Do you want your friends and family to have known you as someone who made mediocre macaroons, or as someone who made the best macaroons possible ? If you want to be known as someone who made the best macaroons possible, Turn off this video, Get a better recipe that involves egg whites and other fancy bullsh**, and start over. But if you want to make the best macaroons, With the least amount of work possible, It's time to get some chocolate. Since you don't own a double boiler and you probably don't know how to use a microwave, We're gonna melt this directly in the pan. It's the simplest and most dangerous way to melt chocolate, cause chocolate's easy to burn.

Go on the lowest possible temperature and stir continuously, and most importantly, "Do not get distracted". If you only have one hand available, tape the handle of your pot to a big bottle of booze. Don't stop stirring, I said! Now cut off that duct tape and get ready to drizzle that chocolate, Anyway-you-want-late. You can do "The Dripsy Doodle", "The Jerky Circle", "The Cheap Zebra", "The Lost Archaeological Treasure", or "The Lake of Chocolossum".

If there's some extra chocolate leftover, stir in some more coconut and you get *bonus cookies*. In fact, you might as well just make these instead they're easier and they're CERTIFIED GLUE FREE. Look at this. So many different styles of chocolate perfection.

This is a real opportunity to express yourself, and these tastes awesome So it really doesn't matter if they look good or- Oh, actually that one looks really pro. Not pro. Pro. Not Pro.

Pro. Not Pro. Pro. Now you're finally ready to serve your macaroons, with a side of prunes, and maybe a bag of runes, and a handful of balloons, with three or four spoons, *Techno music playing* while listening to some tunes, in the afternoon until it becomes evening and you can gaze up at the Entire outer space region.

*Crickets and bird chirps*.

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ASMRCooking Session wBlueApronSoft SpokenOddly Satisfying

Thank you for joining me for this ASMR cooking session. As you know love to cook, but it can be difficult to prepare restaurant quality dishes at home. Many of us are simply short on time or don't have all the ingredients on hand. And for the convenience, having fresh ingredients delivered right to your door weekly can be great help.

That's why, I am very excited today to be sponsored by 'Blue Apron'. And if you'd love to give it a try, please check the link in the description and [the] first hundred viewers will receive three meals for free with your first order with 'Blue Apron'. Not all of us are gourmet chefs unfortunately, and this service provides you with step-by-step instructions, and exactly the right proportions for you to create delicious meal right at home, and impress your loved ones while saving time and money. They offer [a] two person plan and [a] family plan for you to choose from.

All menus are 500 to 800 calories per person and can be cooked in under 40 minutes. As you can see I have my box and we're going to take a look at it and start cooking. So let's take a look inside. "Happy cooking", how wonderful.

Usually, you would be receiving three menus per week, so you will be getting three sets of different ingredients. This time I'll be showing you just one for demonstration. You will see right away some cards inside. Let's take a look.

We get a discount gift card for their wines, so you can pair your dinners with wines. And we get instructions card with information about this recipe, all of its ingredients, and a recipe instructions on the back. Today we got a lemon, garlic crinkly garlic Then we got, crispy Brussel sprouts. All of their ingredients are farm fresh, and just the right amount for you, so you don't waste any food at all, plus the package is so crinkly.

We get little beads of couscous. Couscous, couscous, couscous And I get a bag of knick knacks. Usually it's spices and some other smaller ingredients. Nicely packaged all together, so it's easier for you to follow.

And... Also, what I really appreciate about 'Blue Apron' is their policy on recycling. You can either recycle everything, all the packaging, yourself or you can send it back to them. Which is great.

Then you get the meat. Chicken here and freezer bags on the bottom, so that everything you get stays fresh during delivery for you. So here's our recipe card with all the details about the recipe. First we wash and chop all our fresh produce.

So we have quartered our lemon; prepared it to be squeezed later into a recipe. [Mmm] So nice and juicy. Now we peel our shallot onion and then cut it, chop it into small pieces. [Mmmm] Wonderful.

Then we need to crush our garlics, but keep them whole. And we need to have our Brussels sprouts. And here's, the whole portioned out menu of ours. All ready to be prepared.

I'll be starting with cooking couscous for 16 minutes and then draining it. It will also hypnotize us. Then, we will spread out our Brussel sprouts, sprinkle salt and sprinkle some pepper on them. And add some oil, I prefer spray oil, for me personally.

And we'll put them in the oven, preheated at 450 degrees for 15 minutes. Now, onto the chicken. You are provided with a spice and flour blend. So, we cover it in And then cook our chicken on both sides, until done.

[Hmmm] The aroma is so nice. I'll let the juices drip off and stain the pan, as it's going to be the base for our sauce. Adding garlic, our onion cooking it all that. And we'll add some thyme to this recipe, for a beautiful addition of fragrance and flavor.

Then we'll be squeezing the juice of all four pieces of our lemon. Such a beautiful sizzling sound. So satisfying. Smells just extraordinary.

We'll add a little bit of water and let it cook for a couple minutes. Until thickened . Now we'll add some butter. Always checking with our recipe card, trying to follow the directions.

So here we turn off the heat, let it melt and combine. I'll need a little fork, to take the thyme out. No pun intended And... Also pick out little garlics as well They've cooked enough.

And again following the directions just let it melt. And we'll combine our crispy cooked brussel sprouts. We'll add them to couscous. Add the almonds.

Mix it all up. [Mmmm] Looks and smells delicious. Then we add a little bit of salt and pepper, as always seasoning Just to your taste. Then we'll mix it all up.

It's going to be quite a crunchy and soft recipe. I can't wait to taste it, and we're going to serve. Do you now enjoy it? Ok time to sample everything, see how it all turns out. Have to say it looks absolutely delicious.

So how about we try... A brussel sprout with couscous right away. [Mmmmmm] I absolutely love brussel sprouts. I like that I paired my dish, and yours, with some dry red wine, tastes really good this way.

Let's try this piece of chicken. I think I got a tendon. Mhm, you like the fireplace in the back? I know that it really adds to a nice atmosphere. Let's try the chicken.

Perfect. I really like this umm... Sauce. That you create, with lemon juice, and onions, and garlic, and thyme.

Absolutely gorgeous. See it's quite a convenient way to cook. I really like it. I...

Can't wait to see what other recipes I'm going to get to make. Now let's just enjoy the evening. Thank you for watching..

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