(cheerful music)
(dog barking)
- Hello everyone, it's Barry here.
Welcome to My Virgin Kitchen.
I hope you are well.
Now let's get something out of the way.
It's quite clear-- hey--
that you guys are enjoying
the clear recipes.
So much so that I've actually started
to put them into a playlist.
And I've actually prioritised
doing another one today
over another video that was gonna go out.
Well, that is, if this works.
After watching this video,
check out the clear lemon
meringue pie, the raindrop
cake, and the clear crisps.
(clap)
So this one today is
actually, hopefully, easy.
Compared to the two-day
crisp extravaganza,
this one should be simple.
Thank you to everyone that's watched
that and subscribed since.
Welcome, you're all checking out
my old videos going, "Oh my gosh."
But the downside to that is you
do get the comments of like,
"Oh you're a virgin."
Not like I've heard that one before.
Today we're gonna try and make
clear/transparent ravioli.
In my hand right here I have a package
of clear edible film discs.
I have a pack of 50 of them.
Ingredients include potato starch,
which we used in the transparent crisps--
and I have been experimenting with
transparent fries by the way, FYI.
Soya lecithin powder,
or something like that,
I'm probably pronouncing it wrong.
But the cool thing is, I do
know how to make these homemade,
I'm gonna just try this out, and it will
open up many more
possibilities my friends.
Apparently it was originated
by Chef Ferran Adrià of elBulli
around 2009 time.
He found out that you could encase things
to create a ravioli-looking
thing as long as it's
not too water-based, which
opens up still lots of
ingredients that we
can put in our ravioli.
So the soya lecithin
that's in those wrappers
is an emulsifier, a substance that takes
a liquid and turns it into a foam.
(doorbell rings)
(dogs bark)
Obviously this is just all my fan mail.
It's probly gadgets, right?
So it's an emulsifier that
turns liquid into foam,
which in turns enables the
mixture of other substances
that otherwise would not
mix, like oil and water.
Soya lecithin is derived from
soybean oil, which contains
(speaks gibberish)
which are chemical compounds that
can dissolve in both fat and water,
a characteristic that
is particularly helpful
when you're trying to mix oil
and water found in sauces,
like mayonnaise and hollandaise.
Also lecithin is a substance that is found
in the membranes, thin
flexible outer layer,
of every cell of every living thing.
So I could try and make
these discs out of myself?
Or the pugs.
Which is why it's ideal to use it in
the manufacturing of the
transparent ravioli wrappers,
which are also called
oblahtays, or oblates.
Oblats, sounds like a posh English term
for somebody doing something wrong.
"Oh, Blats, chappy, I've
just burnt my head."
So the most important thing
we're trying to get here is,
as long as the filling is
not heavily water-based,
we can put it in there.
And sometimes covered in oil will help.
I'm just gonna check that
something hasn't arrived
that I needed for this, okay,
because we got a backup.
That's an egg gadget.
That's a tax bill.
Airfork One.
The hell is that?
Oh, this is sausage case wrappers!
More transparency stuff, I think.
So one thing I do need is like
a sealer, which effectively
looks like a giant stapler
in a way, but it helps
sort of seal things together
with a little bit of heat.
Yesterday Mrs. Barry was off, so we filmed
this Sunday's hacks
video, and we found a way
around that using and iron and foil,
which is how I'm gonna try
and seal my ravioli today.
Here's what I'm gonna go
for, bacon and maple syrup.
That's gonna be good an
hopefully a little bit oily.
Mmm.
Chocolate, because we have a lot of this
in our house, hence my figure.
Sun!
Popping candy, which, although I know I
can order online, I thought
I'd pop to the shop.
This was very hard to get ahold of.
Check that out on this week's vlog.
Last but not least, heavily
oil-based Nutella, oh yes.
Massive shout-out to the guy that
sent me this Nutella hoodie as well.
I'm not gonna wear it for
the rest of the video,
it is 100% polyester, extremely flammable.
But I do wear it from time to time.
Comes in handy when I wanna sort of
hide somewhere, you know?
Like over here.
Anyhow, to test the theory of these discs,
let's just take one out of the packet and
dissolve it in water and
see if it just dissolves.
International sign for dissolving.
Alrighty, so we have got
a mixing bowl, and some
♪ tong ta-tong tong tongs ♪
♪ Abee, that tong ta-tong-- ♪
Sorry.
Alright, open em up.
Aw, yeah.
There it is.
I'm glad it's in dome dort of
case and not loose otherwise,
you wouldn't be able to see em, would ya?
Oh (laughs) it comes
with like a paper lid.
I was like, "That's not very see-through."
Now that.
That is see-through, isn't it?
Look at that.
Ooh.
Kinda like those oriental
wrappers that you get, as well.
And on that note, if you
guys have got any ideas
for clear recipes, we've
got these wrapper films now
that we can heat and make a massive one,
I can make homemade one of
these we got clear jelly,
we got got sausage
encasement wrapper things.
Loads of ideas, so let me know
on social media @myvirginkitchen
Your preferred method of contact.
Yeah seriously, I'm a
one-man band, so that sort
of stuff really does
help me with my research.
In fact, if it wasn't for that,
I wouldn't know about this.
So whoever that was, I genuinely
have forgotten, thank you.
So let's test the theory that
they can't really get wet.
And my thumbs are quite warm
actually, and you can see when
I'm doing that, it's kinda
sticking together a teeny bit.
So we could put a bit of
heat, it should be good.
Let's just put this-- I don't
know why I got the tongs,
but-- into the water.
(gasps) Oh my gosh.
Ugh
(laughs)
Look at that.
It's completely perished.
So that's what it's gonna do
to your insides, effectively.
Tastes like a book.
Not this book, though.
Alright, so we get that it dissolves.
I'm gonna dry my fingers.
Let's just cook up some bacon.
Nothing too crazy.
It's always that thing, isn't it?
Do I do my bacon in the nicest way,
what I call American style,
where it's really well-done,
but I like mine pretty much just cooked.
Is that medium-rare bacon?
I don't know, it's what
I always grown up on.
We'll do the well-done one
just for a bit of crispiness.
(sizzling)
Gonna add some maple syrup on there.
Aw yeah.
And you've guessed it,
I've got some guests.
(ringing)
When the smoke alarm goes off,
you know your bacon is ready.
So maple bacon, I'm just gonna soak up
that excess fat and dab it.
I ain't gonna do it.
I've just chopped the
bacon using my knife,
which I sharpened with a mug.
And if that sounds weird, check out
the hacks video this week,
and I'll show you how.
I really want to eat you.
Okay, so with my bacon done like that,
all the other ingredients
don't really need any prep.
Let's see if we can do the
homemade sealing without a
expensive sealer that we've
already ordered on Amazon.
Scorch side up.
Also in that hacks video, we
found that if you use an iron
with foil and you iron
over a packet of crisps or
popcorn kernels or something
like that, it can re-seal it.
And that's pretty cool.
So that's my thinking with the ravioli.
Kinda said that Anchorman
style with a question mark.
We'll try and do one where
there's nothing in it.
It's gonna be about there.
So I've got like a half-moon
thing going on right there.
Sorry about the light today
guys, I can't control the sun.
I'm gonna do it in little batches.
This is so fiddly.
We're gonna go a little hotter,
up to the polyester setting.
Been about a minute now.
(gasps)
Yes.
It's sealed, see that?
Look!
Ah!
(laughs)
I wonder if this M&M when
it was sold was like,
"Yeah, I'm gonna go in someone's stomach."
It's like, "Oh no you're not. (laughs)
"You're going in my ravioli."
We can get another one in there.
Aw, yes.
Ugh.
It was on steam mode, sorry.
(gasps)
Yes.
Oh no, it fell out.
Well I've decided, I think
I'm gonna try it with
baking parchment so I can
see it a little bit more.
Look, you can just about see
it, but then if I go like that.
Look, it actually becomes quite easy
so I know where I need
to iron around the edges.
I'm gonna get a bigger piece...
Where'd it go?
(laughs)
Now I'm ironing like that whole top crimp.
Crimp my ride.
I don't know how long to leave it.
Oh yes.
That has worked an
absolute charm, oh my gosh.
Yes.
Gonna put some smaller M&Ms in there.
Oh, look.
Look, see that?
I see it has popped open
at the end there again now.
I've gotta level with you guys,
the iron method's a
little bit inconsistent.
I haven't got that thing
arrived, but I found another way.
And it's safer.
So we saw what it did to water.
If you get your bamboo
skewer snooker cue thing,
literally a dab of water...
Don't dab.
Touch a very light amount on the edge.
And it joins together
and seals it really well.
Is that sealed like a absolute dream?
And I've got my pouch.
So I'm gonna get some more M&Ms.
To be honest, I think
starting with M&-- (mumbles)
was a bad one.
Gonna try and get all the colours in.
We're halfway there, living on a prayer.
♪ Weston-super-Mare ♪
Where I live.
If I had a mic to drop right now,
like that Prince Harry gif
or jif, whatever you call it,
I'd be doing it.
Now, we montage
("Carmen" by Bizet)
We're done folks.
Crimpin ain't easy.
You like that?
Huh?
And because last night
I found out how to make
my own homemade discs of
these, I can make them any size
I want, we can really take
this up a notch going forward.
I just need your
creativity as much as mine
and we can come up with
some crazy concoctions.
Okay, here are the ones I've made.
The solitary Rolo one.
The popping candy one, which to me,
I think is the favourite, cause
you can just shake it around.
The extremely heavy M&M one.
Maple Bacon.
Nice.
Here's the Nutella one, which is by far
the easiest to do, cause
it just kind of gripped it.
It sealed it for me.
And just for a bit of a laugh,
I just thought I'd put everything into
one ravioli at the end and
then just eat that one.
(doorbell rings)
(dogs bark)
I've got my flashy lens on,
but you're not gonna
believe what that was.
The heat sealer's just arrived.
It's fine, we made it work.
I'll try that in a vlog behind the scenes,
if you wanna see that.
But ultimately, how does it taste?
And before I do this, if
you're enjoying this video,
don't forget to subscribe
if you haven't already.
Click the button and press
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a lot of people are saying,
"I'm subscribed, but I don't
get told when you upload."
So, yeah.
So you see, subscribe,
give this video a like,
and follow me on social
media @myvirginkitchen.
Of course, let me know down below
anything you wanna see next.
Here we go, this is gonna
be a strange sensation.
(mumbles)
Wow.
That was blooming delicious.
The only thing I can describe that as is,
as I sort of tasted it,
the saliva just made it
completely seal up, and it
was just like, "Ooh, amazing,
"Nutella, M&Ms, Rolo,
popping candy, and bacon."
It worked.
It was gorgeous.
And that's about it.
Those discs I got on Amazon, so maybe
if you fancy trying this, freak
someone out at a party and,
of course if you do that, do let me know.
See you next time guys, goodbye.
