Pure Pizza Butter Made at 30,000Gs @ChrisYoungCooks

Uploaded March 2025 | Updated September 2026, 3 hours ago

$Make a Slurpee (no special equipment required) **Check out my newest video Soufflés, lattes, hot chocolate, and more — its all about the magic of bubbles: https://youtu.be/rU5u9UzZnEU What’s the story behind the Slurpee? And, more important, is it possible to make your own without an industrial frozen carbonated beverage machine? In this video, I uncover a long-forgotten and expired patent that describes a recipe and method for turning ordinary soda into a Slurpee without any special equipment. RECIPE 500mL Coca Cola or similar soda (ice cold) 28g Sugar 1.5g Low-methoxyl pectin: https://amzn.to/3ODUwth 0.4g Guar gum: https://amzn.to/3qylOJw 1.0g Yucca extract: https://amzn.to/3OYE6g9 1. Weigh and combine pectin, guar gum, yucca extract, and sugar. Blend these powders thoroughly, and then add to an empty and dry soda bottle. 2. Pour 100g of ice cold CocaCola into the bottle with the gums and sugar, cap the bottle, and then shake aggressively to disperse the sugar and gums. Refrigerate for 1 hour to allow the gums to rehydrate. 3. Pour out 150g of the remaining CocaCola, then slowly pour in the hydrated gum syrup from step 2 into the bottle. Try to have the gum syrup just flow across the surface of the soda without mixing to avoid the soda foaming up and making a mess. 4. Cap the bottle, shake it vigorously to mix the gum syrup into the remaining soda. You will feel the bottle re-pressurize. Carefully crack open the bottle slightly to allow CO2 to force all of the air out of the “headspace” above the liquid. Tighten the cap firmly as soon as soda starts to leak out. 5. Freeze for approximately 4 hours, shaking the bottle after the first hour to break up the ice. Shaking the bottle as it freezes from time to time will result in a finer texture of ice. When the bottle feels slushy like it’s filled with heavy wet sand, crack the bottle open to let the DIY slurpee foam up and enjoy. NOTE: You can use other carbonated sodas, but may need to increase or decrease the amount of additional sugar to achieve a 16 to 18 °Brix sugar concentration in the final recipe. PRODUCT LINKS Combustion Predictive Thermometer: https://combustion.inc Acaia scale: https://acaia.co/collections/coffee-scales/products/pearl?variant=42295495327972 Alternative scale: https://amzn.to/3R7xzSb Refractometer: https://amzn.to/3QKX0Zl FIND ME HERE Combustion Inc: https://combustion.inc Twitter: https://twitter.com/chefchrisyoung Instagram: https://www.instagram.com/chrisyoungcooks PAST WORK ChefSteps: https://chefsteps.com ChefSteps Joule: https://amzn.to/3jSxpvg Modernist Cuisine: https://amzn.to/2MXB5zR The Fat Duck: https://thefatduck.co.uk TIMESTAMPS: 0:00 Intro 2:15 History of the Slurpee 4:15 The frozen carbonated beverage machine (FCB) 5:31 Why does the DIY Slurpee need more sugar? 8:31 Adding plenty of fizzy bubbles 8:58 The (expired) patented idea behind the DIY Slurpee 10:10 Making a DIY Slurpee start to finish CREDITS Quillaja saponaria in bloom image by Amber Kerr$

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