Dan sabers a bottle of champagne in this episode of What’s Eating Dan?. Plus some carbonation science and some liquid nitrogen. Happy New Year!
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fahrenheid LOL
People really need to learn to pour bubbles better. It really gets my goat
Bravo.
Corn is not food. Fructose is not nourishment for man or beast. It just deposits fat in your liver. HFCS is an addictive drug.
Heave CREAM is my drink of choice
I’m a bartender with 20 years. Behind the bar, inside the ice well is a chill plate that water & co2 passes thru. Cold water can hold co2 from escaping keeping it fizzy. It’s the reason why warm soda & champagne sucks.
Customers love doing Sabre themselves. Here’s how I do it. Yes, cage the cork. Instead of one long stroke with a knife, I give them my metal bottle speed opener and do multiple taps to the top of the neck. It’s safer, has that satisfying pop with the same results without the risk of giving customers a knife. Same results, less risk. This video needs to be updated or deleted bc safety
SABER? Is he a cavalryman out to chop off the head of the bottle?
Arnavee <3 Aki
Isn't it the Germans, who do not drink "chilled" (<40F) beverages (maybe milk but not beer), but cool (50F-60F) beverages because of a belief that cold carbonation causes cancer? For me, beer has to be ICE COLD, rotating bottles into the freezer every 10-15 mins.
I appreciate the chemistry and science of CO2. What if you enjoy champagne for its flavor and not just bubbles. A flute only encourages bubbles, not taste, and an even colder one at that suppresses flavor.
Use a regular wine glass at room temperature and appreciate the flavors that result from a beverage that took years and time and money to produce.
Alton Brown recommends scoring the seam point of the bottle when sabering a bottle.
Nice show — see you over lunch at Union Oyster House when they open again. Keep up the the great work.
Only problem is if you make a mistake – you get glass shards.
How does he do it…every video is an amazing wealth of information and highly entertaining!
I am much enjoying these episodes
Please male more….French toast…scrambled eggs with cheddar on toast with crispy beacon …eggs easy over on light toast buttered…
You get it…comfort breakfast while we're stuck indoors from going to our favorite breakfast diner
SABER
4:17 Why a rock? Drop a Mentos in there
Or just use your officers/doctors sword if you happen to have them..
Nice video, but I don't think you're gonna one-up Alton Brown unless you get a real saber up in there
Why does it feel like you have a stroke
Most engaging video I've seen from you yet, Dan. You're the best!
I need an insurance policy…to open a $4 bottle of champagne.
Outstanding.
With you. I love bubbles. In all beverages. In water, the stronger the better.
Do one for eggplant please
Flavor-wise, a wine glass kinda works really well for champagne. You get the carbonation but it's not overpowering the flavor.
I guess science > celenration when it comes to waisting bubbly drinks.
So does TRPV1 also pick up bitter compounds in Beer like iso alpha acids? I find bitter ipa's make wings super spicy.
Fantastic!
Though the 90 degree sacrifice made me sad!
Marry me? Soooo dreamy 🥰
I want to know more about how different ingredients effect bread and why.
Keep up the good work. Cheers 🥂
How lovely to learn the science behind why those bubbles (in seltzer and champagne) are so delightful. Thanks.
Dan is a pretty cool guy,def sticking around this channel. I like the science of food they present me and it's useful information. I gotta say I wasn't tempted in making brussel sprouts 'til I saw that video.
Did you just cut a champagne bottle??? 😮😲
Savour not sabour
Dan just blew the theory that rising levels of CO2 causes the earth’s temperature to rise. Ice core sample data shows that CO2 levels in the atmosphere always rose AFTER warmer periods in the past. Sun activity changes. It has cycles of high and low. The oceans take awhile to increase in temperature, so it takes awhile for CO2 to be released. Higher CO2 levels are an effect of a warmer earth, not a cause.The idea that CO2 can trap heat is also just a theory, an unproven one as well. The fact that cold periods have followed the warm periods actually disproves the “CO2 is a greenhouse gas “ theory. If it was a greenhouse gas, then the earth could nit possibly have cooled after the previous warm period. Another thing to keep in mind is that areas, such as the Sahara, which have virtually no water vapor in the air, cool to near freezing at night. They can go from 130F at day to near freezing at night, whereas the Amazon basin, where the air has near saturation levels if water vapor, does nit change much in temperature at night. Water vapor is a “greenhouse gas”. CO2 is either not a greenhouse gas at all, or one that is so very week it can block the escape of such a small amount of heat that it is negligible.
I'd love to do this, but my greatest fear is getting some small shards of glass in the champagne, and then serving it to guests. Is that a legitimate fear, or am I just being paranoid?
I love this video so much, take a shot every time he says bubbly
H20, plus Co2, H2Co3
Carbonic acid.
Liquid nitrogen is quite difficult to get,
and it is ALSO expensive. Put some
dry ice in an ice bucket,and pour on some
Everclear, or any other HIGH ethanol spirit.
You can get down to 109 below zero F,
and you can get dry ice at most grocery
stores. The ethanol will not evaporate
much, so you can reuse that.
steve
this saucy so and so just mentioned my childhood books.
lmao
yeah sure because normal people have liquid hydrogen just laying around in the cupboard
But it's Cook's…
Your videos are very very useful. PLEASE make an episode on the use and effects of acidity, like lemons ume-su or vinegar
Nothing better then the throat hit from an ice cold can of pop
THAT SMOLDER! Opening champagne like a boss with The Sabre.
Water with co2 tastes like tv-static. Change my mind