– 英语/中文 双语歌词

歌词与翻译

[中文]

- 想想你的 一分钟的人生选择。

它们没有起作用。

这会很危险。

极其愚蠢且致命。

（煎油）

（嘎吱嘎吱）

天哪。

（胜利的音乐铃声）

你好，希望你一切都好。

今天很阴暗 今天在厨房里。

确实非常非常黑。

孩子们刚刚去上学。

这是圣诞节后他们回来的第一天。

他们已经休息了两周，

一切都很顺利（咕哝）。

但无论如何，这里一切都很好。

我很友善，很聪明 开朗而快乐，

并准备好提供另一个 给你的视频剂量。

让我们回到 2018 年。

这听起来有多奇怪？

实际上只有一周 之前，当我现在拍摄这个时，

但去年我们尝试制作

我们自己的自制玉米片。

我们就此做了一个项目。

我有三种不同的方法。

这有点疯狂。

我发现了一个很有魅力的东西。

有嘎吱声。

这是一种纯真。

是的，你们中的一些人

真的很喜欢并尝试它。

非常感谢大家 尝试过我的任何食谱。

我喜欢你这样做。

记得在社交媒体上标记我。

绝对喜欢它，

，这是我这样做的主要原因，

但你就像，巴里， 你是麦片杀手。

啊？

这太棒了！

再给我们看一些麦片。

所以有像蜂蜜这样的东西 你想看的坚果玉米片。

麦片，所有这些。

但今天，是时候做一些了 啪啪、爆裂和爆裂动作。

我们要做一些自制的，

或者我们要尝试，脆米花。

爆米花。

脆米花就是其中之一 我最喜欢的谷物。

这就像一个美好的东西 对他们有轻微的纯真。

他们已经烤好了。

但根据我迄今为止的研究，

我可以尝试三种不同的方法。

唯一的缺点是它确实需要相当长的时间

已经是很久以前的事了，不是吗，伙计们？

所以我们需要立即开始破解。

早起的鸟儿有虫吃。

早起的鸟儿有吃脆米花的机会。

好吧，如果你谷歌一下怎么办 脆米花做好了，

家乐氏自己实际上在网上有

一个相当不错的视频。

这是一位稻农。

这是一份很酷的工作，不是吗？

但是凯洛格，就像， 他们会告诉你，

他们会告诉你他们是如何完成的。

- [电话语音] 谷物 几代人以来一直是家庭的最爱

。 这太疯狂了，对吧？

- [电话语音] 使用简单的方法。

事实上，我们制作脆米花

的方式可以在您自己的厨房中想象。

- 它开始告诉你 你怎么能做到这一点，

但如果我是脆，爆裂或流行，

我不会告诉你如何做到这一点。

就像，是的，当然，这是 我们的秘方，

，因为我看过相关的博客文章。

每个人都尝试过，但都是垃圾。

所以我将从他们所做的事情中汲取自己的

灵感，

但我们还有其他两个版本。

所以让我们先尝试一下他们的版本。

为此我们需要一个平底锅。

稍后需要大的。

您就会明白原因了。

200克大米。

（欢快的器乐）

好的，脆米花正在路上。

- [电话语音] 可能是 设想在你自己的厨房里。

- 是的，所以现在只是米饭，

但请记住他们说的话。

- [电话语音] 用糖、

盐和麦芽调味料煮。

- 我们现在要加入麦芽调味剂、糖、

和盐，然后煮。

明白了吗？

唯一的问题是我 真的不知道有多少。

撒上适量的盐。

一汤匙糖。

这是麦芽粉，

，我正在尝试 破解自制麦提莎。

但这就是所有的成分 他们说进去吧。

显然，没有数量可供参考。

所以让我们继续准备吧。

好吧，虽然米饭在那儿

正在煮，但这个 是第二个版本，

，这又需要很长时间。

这只是一个真正的博客 发布我发现的段落。

我会把它放在这里。

事实证明，

正如您可能已经猜到的，

家乐氏 (Kellogg's) 不会 泄露生产过程的所有细节

在新闻材料中，

就像我刚才所说的那样。

即使是脆米花 从米饭开始，

你实际上并没有吃东西 单个爆米花。

第一步是研磨 将米与水、盐、糖混合成糊状

， 麦芽和维生素。

我没有添加维生素。

这种浆料甚至是模制的 回到米状颗粒，

，然后将其擀开 煮熟、干燥和烘烤。

对。

好的，同样数量的大米，

显然添加了 通过这样做来去除水分，

我不知道如何塑造它们，

实际上有助于蒸汽，所以 当我们煎的时候，它们会爆得更厉害。

吐司。

所以，会得到相当多的 高性能搅拌机

（令人振奋的器乐）

天哪。

（搅拌机研磨）

繁荣。

哦，哇。

效果非常好。

我们现在加水，我不知道 多少钱，做成糊状。

你能看到吗？

它聚集在一起。

太棒了。

我们想要什么。

此刻感觉有点像在沙滩上玩沙

。

是的，还有一点 糊状的，但是我可以塑造它吗？

（笑）这根本不是塑造。

哦不。

所以显然现在它是一种糊状物。

我应该能够拿起一个。

它的形状保持得更好了一些。

那是脆米花吗？

我们应该将其归类为脆米花吗？

所以您不需要看到此步骤。

基本上我要做的 形状相当数量

块米花饼成型 这个腻子膏的东西。

一点更新。

滚动的步骤 粘贴东西真的很棘手。

太粉了。

看看这个。

它有点粘在一起，

但它太轻了，

并且想要散开。

不过我已经做了一个。

带衬里的托盘，因为我们要把它晾干。

我将烤箱预热到 100 度 摄氏度，非常低，

因为它会在两个小时内变干。

但在此之前，米饭已经煮熟了。

哇，好多米饭啊。

只是出于我自己的好奇心，

这是糊状的和一些水。

这就是为什么我可能 不会把它煮沸。

我认为它很快就会消亡。

你看到了吗？

（笑）哇哦。

我认为这个方法行不通。

我的意思是，

我实际上没有大米模具。

谁有大米模具？

这就是我们的米饭。

哇。

实际上有很多。

这太棒了。

我担心我 不会有那么多。

重要的是要保持水平。

你知道，如果你做饭的话 像蔬菜一样在烤箱里，

如果你把它们堆在一起，

它们就不会受热均匀并被烧焦。

您想要一个均匀、理想的平坦水平面。

我喜欢我谈论这个问题的方式

，就好像我知道自己在做什么一样。

我要离开这个，而我尝试

再做一些糊状的。

有一些随机块 不过就在托盘里，

所以也许我会把它们舀出来。

不用理会它。

我们开始吧。

好吧，我已经 放入糊状博客托盘，

这就是技术 你看，这个词就在那里。

但是我们还有其他米饭。

这是两个小时。

好吧，做你的事吧。

你知道还有什么吗 需要两个小时，波士顿？

自制棉花糖 大约两个小时，伙计们。

我希望，如果我们能成功的话，

然后我们就可以完全制作 从头开始新鲜

脆米花可以处理方形物体。

我们来做棉花糖吧。

这就是您的做法。

给自己拿一个壶， 200 密耳冷水。

这些是一些明胶叶。

这会软化，好吗？

鸡蛋三个，蛋白。

搅拌它们。

大量的糖。

300 密耳水、液体葡萄糖。

一滴香草精。

搅拌在一起即可 所以糖溶解了。

糖果温度计；其中之一 制作糖果的最佳材料，

焦糖、果酱，所有这些东西，

在侧面获得温度。

我们将温度升至 130C。

这基本上可以翻译成，

尤其是在热糖的世界里，

我认为曾经是 中世纪的酷刑。

就像，不要碰它。

就像，要非常小心 有了这些东西，好吗？

快到了。

您可以看到已经有多热了。

130C，繁荣。

好吧，别再热了

，想想你的生活 选择一分钟。

严肃地说，看 那是多么危险啊。

它想伤害你。

我正在喝水和明胶。

它会起泡，所以 请再次小心。

然后我们轻轻搅拌。

还有其中的热量 在那里，哦哇，看看那个。

它会溶解明胶。

只需搅拌即可。

最终会平静下来。

哦，看看那个。

你去哪儿了？

稍等一下，给自己准备一盘

棉花糖吧 将凝固并冷却。

我们需要给它划线。

Wrap Master 300次，又名保鲜膜。

这样就可以了。

哦，我实际上结束了 在那里再放一层，

但那又怎么样。

所以抓紧自己吧 一点葵花籽油。

稍后我们会需要很多这样的东西。

所以这是糖衣的混合 糖和玉米粉。

我们需要剩下的顶部，

但我们只是要，到底是什么？

抱歉。

非常热的糖明胶混合物。

它将把它们整合在一起。

我把它放进罐子里做 下一步会更容易。

解决这个问题。

软峰鸡蛋，你想要 它们是坚硬的山峰，僵硬的山峰。

你知道吗？

蒂姆·皮克。

（欢快的器乐）

好的，现在我已经接受了 降至最低设置

因为我们要小心 添加混合物

，它看起来确实有点像啤酒。

相信我，你不会想要的 喝那个；很热。

（欢快的器乐）

现在我要继续 搅拌约八分钟

，当我们这样做时，明胶 混合物将冷却

并开始变硬，开始

棉花糖的冷却过程。

（混合器正在运行）

就是这样。

（欢快的器乐）

好吧，希望你可以 看看它留下的痕迹。

它明显更厚。

现在，实际上已经过去了 10 分钟。

就这样吧。

啊，是的。

现在我们将其放置两个小时。

女士们先生们，时间到了。

让我们把烤箱关掉； 小火加热两个小时。

希望您能感受到 对于它的样子。

这块真的很脆，

这就是我们想要的。

我们真的很想把它弄干。

至于这个，还真不知道。

（嘎吱嘎吱）

不，那只是像岩石一样坚硬的粉末。

他们没有工作。

现在，有了这个，我已经 实际上把它们分散在周围，

所以干燥的稍微多一些。

我想我会选择这些。

它们一定稍微堆叠在

上面。

白色的部分，我不知道。

它们仍然和普通大米一样。

所以你想要这些烤面包。

需要冷却。

所以我要坚持下去 在我的车库里呆了 10 分钟

，同时我告诉你最后一个选项。

所以我要说的最后一个 尝试是最快的。

这是一个名叫 The 的人发来的 两年前的《快厨》。

这是一个相当老派风格的视频。

他基本上将寿司米

（就像短粒米）

扔进非常非常热的油中。

就像，230 摄氏度。

然后基本上他得到了爆米花。

因此，如果这与其他方法相比有效，

我会说，哇，好吧。

不含任何调味料 那里；这只是米饭。

这是该视频中的评论 但这是最糟糕的。

人们说没用， 开玩笑把房子烧毁了，

但后来有人 实际上是说他们

实际上确实做到了 差点烧毁他们的房子

因为如果你观看该视频，

你会看到当我们添加大米时，

实际油位 230C 这么高

会很危险， 所以我们会最后做这件事。

我们要努力做到 那个油温。

好吧，这是葵花籽油

大约一英寸高， 这已经足够了。

这是一个相当深的锅，所以它应该给我们

一些余量 寿司饭一点点。

但是其他的，他们 也使用葵花籽油，

，但实际上只是将其放入

，然后您就会看到它发出嘶嘶声 五、十分钟。

这应该会产生粉扑。

回到寿司米饭的方法

，五秒钟 在 230C 度的油中，

我刚刚检查了烟雾 葵花籽油的点，

，即 227 度。

所以它要我接受它 超出烟点，

这是极其愚蠢和致命的。

我不会那样做。

所以我可能会用同样的油来煮

寿司饭方法，

但显然要超过五秒

，我们看看它是否有效。

纳特。

好的，这是我们用浆糊制作的

之一。

现在感觉更像油煎面包块了。

希望它不会溶解。

它刚刚沉没。

什么？

为什么你一定要带我去泰坦尼克号？

发生了什么事？

它可能很快就会变褐色。

等等，让我们看看。

它在那里保持一种形状。

那是棕色的。

绝对，绝对不是脆米花。

好的，这是我的好意 冷盘里的干米饭。

很难解释 但干米

让我想起了我十几岁的时候

，你吃中餐外卖，

，然后你就把它放在外面过夜。

第二天早上，是的，你得到了干米。

基本上就是这样。

让我们看看会发生什么。

哦哦，它浮出水面了。

然后它就弹出了。

看，它们就像小蛆。

让我们带你出去。

我要降低负载，

但我要保留它 像这样的筛子，可以吗？

（弹出）

哇。 （笑）

再长一点。

不。

我想我必须打破它 全部分成单独的团块，

因为这样要好得多 当它独自一人时。

而那是一条大米毛毛虫。

这次我将它们单独分解。

哦天哪。

那是什么？

它缩小了。

这不起作用。

不。

天哪，不。

所以，是的，那没有 结果也太好了。

看。

基本上就像蛋炒饭。

我们唯一的机会 现在得到的是寿司米

，相当危险 直接放入锅中的方法。

因为我不喜欢这样 这会变得很危险，

我会接受它， 将油直接倒入

的新锅中，并盖上筛子。

所以油会进去

，脆米花就会进去 希望坐在那里。

我不知道。

我们没有什么可失去的。

好吧，好吧，加油，伙计们。

规模越来越大。

哦，它开始变成棕色了。

哦，来吧，来吧，这一定行得通。

不，这不起作用，是吗？

是的，它们看起来更像芝麻。

哦，亲爱的。

不，不，一点也不好。

煮、干、炸。

尽情摇滚吧。

还有一种极其危险的寿司。

颜色看起来不错。

（笑）不。

到目前为止，这是一个巨大的转变。

棉花糖已设置。

再多一些玉米 面粉糖粉混合。

如果你的刀沾上一点点，

因为你

切片时它会变湿且粘稠，请继续添加它，

但你现在可以切片了。

我们开始吧。

随机形状的棉花糖。

我要用这些来制作 脆米花。

我们没有脆米花了。

三汤匙黄油。

300 克我们自制的棉花糖。

我希望注意的是 今天之后的关键字

我们自制的棉花糖会

像普通棉花糖一样融化。

我的意思是，应该如此。

好的，我们开始吧。

这些东西叫做脆米花。

哇。

关火。

让棉花糖 和黄油混合物外套。

天哪，这可能就是我们。

将其直接推入有内衬的罐子中。

哦，哇。

将其压平。

我的孩子们会因此而爱我的。

好的，脆米花 还没有自制。

我不相信自己。

但那是自制的棉花糖，好吗？

这样好吗？

- 嗯。 - 嗯。

- 好吧，酷，对。

棉花糖钉好了。

明天我们还有最后一次 很少有人能够完成这项工作。

哦，这是俄罗斯方块。

嗯，这是我成功的图表。

（发声）

大家早上好。

昨晚，我不会撒谎，

我梦见自己是脆米花。

我煮了很多米饭，

今天早上 6:00，

我又煮了三份。

我们要再试一次。

所以我们这里有一些长粒米。

我们有一些印度香米。

我们还有一些寿司饭，

是我洗完后煮的，

再次煮熟后， 我又洗了一遍，

，但这非常非常粘。

它想要保持其形状。

我不认为这是均匀的 值得继续这样做。

因为它就像那样变得粘稠。

我们最终会得到大量 脆米花是这样的。

我要买一个无风扇烤箱， 温度稍微低一点，

，我会保留我的 稍微留意一下。

我们要铺米饭 只是一点点。

确保它是单行，

，我们将看看会发生什么。

我们要吃咖喱 这周剩下的时间。

这就是在普通的无风扇烤箱中进行的情况。

看到风扇不转了吗？

好的，两小时后见。

好吧，实际上已经三个小时了。

在关闭风扇的情况下烘烤两小时

实际上有很大帮助。

你可以看到，这两种米，

事实上，它们合并了一个 一点点；一切都很好，

但颜色还是原来的样子。

这仍然很难，但事实并非如此 棕色和烤得太多。

我很兴奋。

最后一次，让我们 尝试制作脆米花。

我认为筛子是 将其

保持在附近的最佳方法。

实际上，只需放入几个即可。

是的。

看看会发生什么。

这是长粒。

我们开始吧。

没有发生太多事情。

加油，伙计们。

不？

来吧。

稍微移动一下。

哦，实际上它看起来确实有点膨胀。

我能听到爆裂声。

只是其中几个。

哦，实际上，它看起来就像米饭一样。

哦，太棒了。

我想我会继续加热它直到

我们达到大约225。

我去了吸烟点

因为也许就是这样 最初的撞击（吹），

使其爆炸， 因为它所做的

基本上就是一直在制作自制的

中国蛋炒饭。

好的，所以这种油与 里面的筛子是 220。

看到了吗？

我期待着一些疯狂的事情。

我想在米饭中添加一些刺激。

什么也没发生。

哦，我们开始了。

（气喘吁吁）哦天哪，忘记米饭了。

你在哪里？

忘记米饭吧。

它已弹出。

是的。

是的！

看，没什么 周围游动的东西。

你知道吗？

毕竟，

我认为 Fast Chef 那家伙可能是对的。

热油绽放。

但是有了好的东西， 有很多棕色，

，因为我太忙于和你说话了。

但我想我们有两块脆米花。

小胜利，朋友们。

我会继续这样做一段时间。

如果我能得到一些，

我认为长粒更好。

来吧。

来吧。

就是这样，看。

它实际上正在弹出。

太棒了。

现在那里有很多东西。

危险但很棒。

看，你不要把它留得太久。

底部的那些是 就像，不，拯救你自己。

妇女和儿童优先。

我们会变成棕色并被烧伤，

但那里有几个。

哦，各位。

这值得吗？

我一直在问的一个问题 我自己已经呆了几天了。

我为这件事经历了地狱。

我把它全部塞进我的筛子里。

我要让油冷却。

让我们尝试获取更多信息。

我们要长粒 和巴斯马蒂，全部投入。

只想再吃一些脆米花。

如果我能得到，比如，六个， 那么这对饮食有好处。

我的意思是，现在是一月； 每个人都在节食，

所以，你知道，只需六份米饭 早餐吃脆饼。

开始吧。

来吧，我们来点吹气的吧。

我真的很想看看那个吹气的东西。

是的。

是的，是的！

伙计们，看看那个。

（天使声乐）

神圣的施莫利。

这很特殊。

我要出去，我要走了 出来了，太过分了

（笑）我们做到了。

这是我兴奋的脸。

是的！

就像，不是开玩笑，我已经准备好说

这是我的第一个 永远正确的失败视频。

我本来想请你们来完成的。

但是我们开始了。

各位，我们就到这里了。

这是标准外观的脆米花。

一切都膨胀起来，看起来很漂亮。

这是我们在较低温度下油炸时第一次使用

的批次。

你可以看到它有 其外侧为棕色。

不太好。

但这就是我们自吹自擂的善良。

当然，里面是棕色的，

但是当你深入挖掘时， 你翻遍了，

有一点草料，你 找到一些绝对的黄金。

提供

的唯一方法是在我的小番茄酱浸锅中。

把它们撒进去。

从我的迷你食品罐子里拿出一些牛奶。

在

上撒上八分之一茶匙的糖。

我只是喜欢在脆米花上加糖，

还有，第八个 一茶匙量，

是的，我们用它来做糊剂。

还记得吗？

这似乎就在昨天。

因为确实如此。

就是这样。

气味，特别是麦芽，

和甜味 糖来自我们

驱动的地方，当我们 煮起来真是太棒了。

我感到如释重负、高兴

并为我们让它发挥作用而感到兴奋。

看起来像脆米花。

哦，嗯。

哎呀，我掉了一个。

我有大约 10 个；我 掉了一个在地板上。

更脆一点， 稍微甜一点，

他们有一个真正的 淡淡的麦芽味。

这也几乎像是一种

微妙的爆米花氛围。

是的，所以，总而言之， 我必须说实话，伙计们，

我真的不想成为 匆忙地再次这样做。

但你们都想看麦片

和可可棒棒糖之类的东西。

我们做到了。

好吧，买一些吧 脆米花可以吗？

这是一个有趣的项目。

很有趣。

如果你想做 自制脆米花

有了它，它就会 需要很长很长的时间。

但是感谢您的观看。

关于坚持的一课， 女士们、先生们。

好吧，来点玉米片吧。

♪ 检查你的水平，玩吧 ♪

♪ 无论你的风格是什么， 厨房是为我准备的 ♪

♪ 鬓角、小胡子、 山羊胡，也许三个都有 ♪

[英语]

- And think about your life choices for a minute.

They haven't worked.

It's gonna be dangerous.

Insanely stupid and lethal.

(oil frying)

(crunching)

Oh my Gosh.

(triumphant music chime)

Hello, hope you're well.

Today is a very murky day here in the kitchen.

It's very, very dark indeed.

The kids have just gone to school.

It's their first day back since Christmas.

They've had, like, two weeks off,

and everything's just (grunting).

But anyhow, it's all good here.

I'm nice and bright and cheerful and happy,

and ready to serve up another dose of video for you.

Let's roll back to 2018.

How weird does that sound?

It's actually only a week ago as I film this right now,

but last year we attempted to make

our very own homemade cornflakes.

We did a project on it.

I had three different methods.

It was kinda crazy.

And I found one that worked a charm.

There's a crunch.

There's an innocence to it.

Yeah, some of you guys were

really loving that and trying it.

So thanks to everyone that's tried any of my recipes.

I love it when you do that.

Remember to tag me on social media.

Absolutely adore it,

and it's the main reason why I do this,

but you were like, Barry, you're the cereal killer.

Huh?

This is great!

Show us some more cereal.

So there's things like honey nut cornflakes you wanna see.

Cheerios, all that.

But today, it's time for some snap, crackle and pop action.

We're gonna make some homemade,

or we're gonna try, Rice Krispies.

Puffed rice.

Rice Krispies are one of my favourite cereals.

It's something like a nice light innocence about them.

They're toasted.

But by my research so far,

I've got three different methods to try.

Only downside is it does take quite

a long old time, doesn't it, folks?

So we need to get cracking right away.

It's the early bird catches the worm.

The early bird catches the Rice Krispie.

Alright, if you Google how Rice Krispies are made,

Kellogg's themselves have actually

quite a nice video online.

This is a rice farmer.

That's quite a cool job, isn't it?

But Kellogg's, like, they sort of tell you,

they tell you roughly how they're done.

- [Voice On Phone] Cereals that have been family favourites

for generations. This is crazy, right?

- [Voice On Phone] Using simple methods.

In fact, the way we make Rice Krispies

could be envisioned in your own kitchen.

- It starts to tell you how you can do that,

but if I was snap, crackle or pop,

I wouldn't tell you how to make it.

Like, yeah, sure, here's our secret recipe,

because I've seen blog posts of that.

Everyone's tried it, and it's rubbish.

So I'm gonna take my own kind of

inspiration of what they've done,

but then we've got two other versions.

So let's try their version first.

For that we need a saucepan.

Gonna need the big one later.

You'll see why.

200 grammes of rice.

(jaunty instrumental music)

Alright, Rice Krispies on the way.

- [Voice On Phone] Could be envisioned in your own kitchen.

- Right, so it's just rice at the moment,

but remember what they said.

- [Voice On Phone] Cook it with sugar,

salt and malt flavouring.

- We're gonna put malt flavouring, sugar,

and salt in with this now and cook it.

Got it?

The only problem is I don't really know how much.

A good sprinkle of salt.

A tablespoon of sugar.

And this is the malt powder,

which, I'm trying to crack homemade Maltesers.

But that is all the ingredients they say go in there.

Obviously, there's no quantities to go by.

So let's just keep cooking this up.

Okay, so whilst that rice is down there

just cooking away, this is the second version,

which, again, is gonna take a long time.

This is just a genuine blog post paragraph that I found.

I'll put it right here.

As it turns out,

and as you might have guessed,

Kellogg's isn't going to divulge all the details

of the production process in press materials,

just like I said a moment ago.

Even though Rice Krispies start out as rice,

you aren't actually eating individual popped rice grains.

The first step is to grind the rice into a paste

with water, salt, sugar, malt and vitamins.

I ain't putting vitamins in.

This slurry is even moulded back into rice-shaped grains,

which are rolled out and then cooked, dried and toasted.

Right.

Okay, so same amount of rice,

and apparently adding the moisture by doing it this way,

I have no idea how I'm gonna shape them,

actually helps steam it so they pop more when we fry them.

Toast.

So, gonna get quite a high-powered blender thing

(uplifting instrumental music)

Oh my gosh.

(blender grinding)

Boom.

Oh, wow.

That worked really well.

We now add water, I don't know how much, to make a paste.

Can you see it?

It's clumped together.

Brilliant.

What is what we want.

Feels a little bit like playing with sand

on the beach at the moment.

Yeah, that's a bit more pasty, but can I shape it?

(laughing) That ain't shaping at all.

Oh no.

So apparently now it's a paste.

I should be able to pick one up.

It's holding its shape a little better.

Is that a Rice Krispie?

Should we class that as a Rice Krispie?

So you don't need to see this step.

Basically what I'm gonna do is shape a fair few amount

of Rice Krispie shapes out of this putty paste thing.

A little update.

The steps of rolling the paste stuff is really tricky.

It's so powdery.

Look at this.

It kinda holds together,

but it's just so light,

and wants to fall apart.

I've done one though.

Lined tray because we're gonna dry it.

I preheated my oven to 100 degrees C, so really low,

'cause it's gonna dry out over two hours.

But before that, this rice is cooked.

Wow, that is a lot of rice.

Just for my own curiosity,

here's the pasty one and just some water.

This is why I'm probably not gonna boil it.

I think it's just gonna perish.

You see it?

(laughing) Oh wow.

I don't think this method's gonna work.

I mean, that and the fact that

I don't actually have a rice mould.

Who has a rice mould?

So there's our rice.

Wow.

There's actually loads of it.

This is great.

I was worried that I wouldn't have that much.

The important thing is to get it level.

You know, if you cook things in the oven like vegetables,

if you pile them on top of each other,

they won't cook evenly and get charred.

You want a nice even, ideally flat, level.

I love how I'm talking about this

as if I know what I'm doing.

I'm gonna leave this while I try to

make a few more of the pasty ones.

There are some random chunks just in the tray though,

so maybe I'll just scoop those out.

Not bother with it.

There we go.

Alright, so I've already put the pasty blog tray,

that's the technical term, you see, in there.

But there is our other rice going in.

This is two hours.

Alright, do your thing.

You know what else takes two hours, Boston?

Homemade marshmallows take roughly two hours, folks.

And I was hoping, if we can pull this off,

we can then make completely fresh from scratch

Rice Krispie treat square things.

Let's make marshmallows.

This is how you do it.

Grab yourself a jug, 200 mils of cold water.

These are some gelatin leaves.

This is just gonna soften, okay?

Three eggs, egg whites.

Whisk 'em up.

A lot of sugar.

300 mils of water, liquid glucose.

A drop of vanilla extract.

Just stir it together so the sugar dissolves.

Candy thermometer; one of the best things for making sweets,

caramels, jams, all that stuff,

got the temperatures at the side.

We're taking it to 130C.

Which basically does translate to,

especially in the world of hot sugar,

which I think used to be a mediaeval torture thing.

Like, do not touch it.

Like, be very careful with this stuff, okay?

It's getting there.

You can see how hot that is already.

130C, boom.

Right, take this off the heat

and think about your life choices for a minute.

In all serious, look how dangerous that is.

It wants to hurt you.

I'm chucking in the water and the gelatin.

It will bubble, so please be careful again.

And then we'll just gently stir.

And the heat that's in there, oh wow, look at that.

It's gonna dissolve that gelatin.

Just stir it through.

It will calm down eventually.

Oh, look at that.

Where have you gone?

Just for a minute, get yourself the dish

that your marshmallows are gonna set and cool into.

We need to line it.

Wrap Master 300 time, aka, cling film.

That'll do.

Oh, I actually ended up putting another layer on there,

but what the heck.

So grab yourself a little bit of sunflower oil.

We're gonna need a lot of that later on.

So here is a mix of icing sugar and corn flour.

We're gonna need the rest for the top,

but we're just gonna, what the heck?

Sorry.

The really hot sugar gelatin mix.

It's gonna bring it together.

I've put it into a jug to make it easier for this next step.

Get that out the way.

Eggs with soft peaks, you want 'em hard peaks, stiff peaks.

You know?

Tim Peake.

(upbeat instrumental music)

Right, now I've taken that down to the lowest setting

because we're gonna carefully add in that mixture,

which does look a little bit like a beer.

Trust me, you don't wanna drink that; it's hot.

(upbeat instrumental music)

And now I'm just gonna keep whisking for about eight minutes

and as we do that, the gelatin mixture is gonna cool down

and start to firm to begin

the cooling process for the marshmallows.

(mixer running)

That's it.

(upbeat instrumental music)

Alright, hopefully you can see the trails it was leaving.

It was noticeably thicker.

Now, that has been actually 10 minutes.

So in that goes.

Ah, yeah.

Now we leave this for two hours.

Ladies and gents, it's time.

Let's turn this oven off; two hours on a nice low heat.

Hopefully you can get a feel for what that's looking like.

This bit's really crispy,

and that's what we want.

We really wanted to dry it out.

As for this, don't really know.

(crunching)

No, that's just, like, a rock hard powder.

They haven't worked.

Now, with this one, I've actually scattered them around,

so there are slightly more dry ones.

I think I'll go for these.

They must have been stacked on top

of each other a little bit.

The white bits, I don't know.

They're still just like normal rice.

So you want these toasty ones.

That needs to cool down.

So I'm going to stick it in my garage for 10 minutes

whilst I tell you about the last option.

So the last one I'm gonna try is the quickest of all.

This is from a guy called The Fast Chef from two years ago.

It's quite an old school style video.

And he basically chucks sushi rice,

which is like a short grain rice,

into really, really hot oil.

Like, 230 degrees C.

And then basically he's got puffed rice.

So if this works versus the other methods,

I'm gonna be like, wow, okay.

There's no flavouring in there; it's just the rice.

It's the comments in this video that are the worst though.

People are saying didn't work, burnt house down as a joke,

but then someone is actually saying that they

actually literally did nearly burn their house down

because if you watch that video,

you'll see when we adds the rice in,

the actual oil level with it being 230C goes so high

it's gonna be dangerous, so we'll do that last.

We're gonna build up to that oil temperature.

Alright, so this is sunflower oil

about an inch high of that, which is plenty enough.

It's quite a deep pan so it should give us

some allowance for that sushi rice in a bit.

But the other ones, they use the sunflower oil too,

but they're literally just you drop it in

and you see it sizzle for five, 10 minutes.

That should create the puff.

Just going back to that sushi rice method

where it's five seconds in 230C degrees oil,

I just checked the smoke point of sunflower oil,

and that's 227 degrees.

So it wants me to take it beyond the smoke point,

which is insanely stupid and lethal.

I'm not gonna do that.

So I'll probably cook that

sushi rice method in the same oil lower,

but obviously for longer than five seconds

and we'll just see if it works.

Nutter.

Okay, so this is one of those ones

that we made from the paste.

It feels more like a crouton now.

Let's hope it doesn't dissolve.

It's just sank.

What?

Why'd you have to go Titanic on me?

What's going on?

It might brown quite quickly.

Hang on, let's have a look.

It's staying in one shape there.

That's brown.

Definitely, definitely not a Rice Krispie.

Alright, here is my nice and cold tray of dried out rice.

It's hard to explain but the dried out rice

reminds me of when I was a teenager

and you get Chinese takeaway,

and you kinda leave it out overnight.

Next morning, yeah, you got dried rice.

That's basically what it's like.

Let's see what happens.

Ooh, ooh, it's risen to the surface.

And it's popped.

Look, they're like little maggots.

Let's get you out.

I'm gonna lower a load in,

but I'm gonna keep it in the sieve like that, okay?

(popping)

Wow. (laughing)

A little longer.

No.

I think I have to break it all up into individual clumps,

because it was much better when it was on its own.

Whereas that's a big caterpillar of rice.

This time I've broke them up individually.

Oh dear.

What the heck is that?

It shrunk.

This isn't working.

No.

Oh my gosh, no.

So, yeah, that didn't turn out too good either.

Look.

It's basically like egg fried rice.

The only chance we've got now is the sushi rice

with that fairly dangerous straight in the pan method.

'Cause I don't like how dangerous this is gonna get,

I'm gonna take it and pour the oil straight out

into a new pan with a sieve on.

So the oil will go in there

and the Rice Krispies will hopefully sit in there.

I don't know.

We've got nothing to lose.

Okay, okay, come on, guys.

That's getting bigger.

Oh, it's starting to brown.

Oh, come on, come on, this has gotta work.

No, that's not working, is it?

Yup, they look more like sesame seeds.

Oh dear.

No, no, not nice at all.

The boiled, dried and fried.

Just rock hard.

And the extremely dangerous sushi one.

The colour looks good.

(laughing) No.

It's been a heck of a shift so far.

Marshmallows are set.

Some more of that corn flour icing sugar mix.

If you get a little bit on your knife,

'cause it will get wet and sticky as you

slice into it, keep adding it,

but you can now slice this.

There we go.

Random shaped marshmallows.

I'm gonna use these to make the Rice Krispie Treats.

We have no more Rice Krispies.

Three tablespoons of butter.

300 grammes of our homemade marshmallow.

And I hope, notice that is the keyword after today,

that our homemade marshmallow will

melt just like normal marshmallow.

I mean, it should.

Alright, here we go.

And these things are called Rice Krispies.

Wow.

Off the heat.

Let that marshmallow and butter mixture coat.

Oh my gosh, this could have been us.

Push it straight into a lined tin.

Oh, wow.

Flatten it down.

And my kids are gonna love me for this.

Okay, the Rice Krispies aren't homemade yet.

I don't trust myself.

But that's homemade marshmallow, okay?

Is that good?

- Mhm. - Mmm.

- Alright, cool, right.

The marshmallow is nailed.

Tomorrow we'll have one last little go making this work.

Oh, it's Tetris.

Well, a graph of my success.

(vocalising)

Good morning, folks.

Last night, I'm not gonna lie,

I dreamt I was a Rice Krispie.

I've cooked so much rice,

and this morning, 6:00 a.m.,

I've cooked up a batch of three more.

We're gonna give this one more shot.

So down here we have some long grain rice.

We have some basmati rice.

And we have some sushi rice,

which I've cooked after washing it,

and once it's cooked again, I've washed it again,

but this is very, very sticky.

It wants to hold its shape together.

I don't think that it's even worth proceeding with this.

'Cause it just goes gummy like that.

We're gonna end up with massive Rice Krispies like this.

I'm going for a non-fan oven, slightly lower temperature,

and I'm gonna keep my eye on it a little bit.

We're gonna spread the rice out just a teeny weeny bit.

Make sure it's a single row,

and we'll see what happens.

We're having curries for the rest of the week.

So that's going in normal, non-fan oven.

See the fans not spinning?

Alright, see you in two hours.

Okay, that has actually been three hours.

The two hour bake with the fan off

has actually helped a lot.

You can see that both the rice,

in fact, they've merged a teeny bit; it's all good,

but the colour, it's still what it was.

It is hard still, but it's not browned and toasted too much.

I'm excited.

For one last time, let's try and make Rice Krispies.

I think the sieve is the best way to keep it

sort of within the vicinity.

Actually, just put a couple in.

Yeah.

Just see what happens.

This is the long grain.

There we go.

Not much happening.

Come on, guys.

No?

Come on.

Move it about a bit.

Ooh, it does look a bit puffed, actually.

I can hear a popping.

Just a couple of them.

Oh, actually, it looks just like rice.

Oh, brilliant.

I'm gonna keep warming it until

we get to about 225, I think.

I've gone up to the smoking point

because maybe it is that initial hit that goes (blowing),

that makes it explode, because all it's doing

is basically making homemade

Chinese egg fried rice all the time.

Alright, so this oil with the sieve in it is at 220.

See?

I'm expecting some craziness.

I want some excitement in my rice.

Nothing's happening.

Oh, there we go.

(gasping) Oh my gosh, forget the rice.

Where are you?

Forget the rice.

It's popped.

Yes.

Yes!

Look, there's little things swimming around.

You know what?

After all this,

I think that Fast Chef guy might've been right.

Bloomin' hot oil.

But with the good ones, there's a lot of brown,

because I was too busy talking to you.

But I think we've got two Rice Krispies.

Small wins, people.

I'm gonna keep doing this for a bit.

And if I can get a few,

I think the long grain was better.

Come on.

Come on.

There you go, look.

It's actually popping.

Brilliant.

There's loads in there now.

Dangerous but awesome.

Look, you don't leave it in too long.

The ones at the bottom, they're like, no, save yourself.

Women and children first.

We're gonna get brown and burnt,

but there's a couple there.

Oh, folks.

Was this worth it?

A question I've been asking myself for a few days now.

I've gone through hell for this thing.

I'm shoving it all in my sieve.

I'm gonna leave the oil to cool down.

Let's try and get some more out.

We're going long grain and basmati, all in.

Just want a few more Rice Krispies.

If I can get, like, six, then that is good for a diet.

I mean, it's January; everyone's having a diet,

so, you know, just six Rice Krispies for breakfast.

Here we go.

Come on, let's get some puffage.

I really wanna see that puffage.

Yes.

Yes, yes!

Guys, look at that.

(angelic vocal music)

Holy schmoly.

This is exceptional.

I'm going out, I'm going out, that's too much.

(laughing) We have done it.

There's my excited face.

Yes!

Like, no joke, I was so prepared to say

this is one of my first ever proper fail videos.

And I was gonna ask you guys to make it.

But there we go.

So here we are then, folks.

This is a standard looking Rice Krispie.

All puffed up and looking gorgeous.

This is the batch that we first used

when we fried it on a lower temperature.

You can see it's got brown outer sides on it.

Not so good.

But this is our puffed goodness.

Of course, there's brown within it,

but when you dig deep, you rummage through,

have a little forage, you find some absolute gold.

The only way to serve it up

is in my little ketchup dipping pot.

Sprinkle them in.

Some milk from my jug from Mini Food.

Sprinkle in some sugar on

with an eighth of a teaspoon measure.

I just like sugar on my Rice Krispies,

and also, that eighth of a teaspoon measure,

yeah, we used that for the paste.

Remember that?

That seems like only yesterday.

That's because it was.

So here it is.

The smell, the malt particular,

and the sweetness from the sugar from where we've

driven that in when we boiled it up is awesome.

And I am just relieved and happy

and excited that we got it to work.

Looks like Rice Krispies.

Oh, mmm.

Whoops, I dropped one.

I've got like 10; I dropped one on the floor.

A little bit more crunchier, a teeny bit sweeter,

and they've got a real nice malt twang to it.

It's almost like a sort of

subtle popcorny vibe to it as well.

Yeah, so, in conclusion, I've gotta be honest, guys,

I don't really wanna be doing that again in a hurry.

But you guys all wanna see Cheerios

and Cocoa Pops and stuff.

We did it.

Alright, just buy some Rice Krispies, okay?

It's a fun project.

It's fun.

If you wanna do the homemade Rice Krispie Treats

with that, it's gonna take a long, long time.

But thanks for watching.

A lesson in persistence, ladies and gentlemen.

Alright, gonna have some cornflakes.

♪ Check your level, playa ♪

♪ No matter what your style, the kitchen's for me ♪

♪ Sideburns, moustache, goatee, maybe all three ♪

重点词汇

词汇	含义
dangerous /ˈdeɪndʒərəs/ B1	adjective - 危险的 (wēixiǎn de)
lethal /ˈliːθəl/ C1	adjective - 致命的 (mìngzhì de)
murky /ˈmɜːki/ B1	adjective - 阴暗的 (yīn'àn de)
indeed /ɪnˈdiːd/ B1	adverb - 的确 (díquè)
cheerful /ˈtʃɪəfʊl/ A2	adjective - 开朗的 (kāilǎng de)
weird /wɪərd/ A2	adjective - 奇怪的 (qíguài de)
homemade /ˈhoʊmmeɪd/ A2	adjective - 自制的 (zìzhì de)
crazy /ˈkreɪzi/ A2	adjective - 疯狂的 (fēngkuáng de)
inspiration /ˌɪnspəˈreɪʃən/ B1	noun - 灵感 (línggǎn)
versions /ˈvɜːrʃənz/ B1	noun - 版本 (bǎnběn)
research /rɪˈsɜːrtʃ/ B2	noun - 研究 (yánjiū)
methods /ˈmɛθədz/ B1	noun - 方法 (fāngfǎ)
generations /ˌdʒɛnəˈreɪʃənz/ B2	noun - 代 (dài)
envisioned /ɪnˈvɪʒənd/ C1	verb - 设想 (shèxiǎng)
divulge /dɪˈvʌldʒ/ C1	verb - 泄露 (xièlòu)
slurry /ˈslʌri/ B1	noun - 浆 (jiāng)
moulded /ˈmoʊldɪd/ B1	verb - 塑造 (sùzào)