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@bellarose2323

Жыл бұрын

If you want to prevent the pottery from cracking, use grog in it. Grog is ground up pottery that's already been baked, grind it into a powder and mix it in. (Learned this from Primitive Technology's videos)

Reach out to Primitive Technology! That guy has PERFECTED primitive pottery and regularly boils water over a fire

@novaenricarter705

Жыл бұрын

I love that channel so much it isn't funny

@d1j16

Жыл бұрын

I was going to make the same suggestion. A collaboration between the two channels would be pretty awesome.

@de0509

Жыл бұрын

@@d1j16 Plot twist: They do collab, but John Plant communicates with grunts and body language, and HTME team does the talking

@Serahpin

Жыл бұрын

Buy his book.

@IAmJustSomeRandomGuy

Жыл бұрын

@@Serahpin for real. It's a FASCINATING read

Strawberries are very acidic (3ph), I wouldn't put them in a stone mortar and pestle. a clay pot with glaze on the inside would be best. I could already see the berries foaming and you could also see by the color of the paste that was poured out, it had taken on minerals from the mortar.

@HereForTheMeme

Жыл бұрын

Extra flavor

@abrahamnarvaez1730

Жыл бұрын

That’s what makes it cursed

@LaOwlett

Жыл бұрын

@@abrahamnarvaez1730 lol I think the strawberry one was supposed to be the good one. :p

@mamax7169

Жыл бұрын

depends on the stone

@mamax7169

Жыл бұрын

if its granite it doesnt matter but im not good in mineralogy

Long before we had cane and beet sugar in the north, we used sorghum. You could probably grow it in your garden and make a sorghum press out of wood. Some people around here still make sorghum candy by cooking the syrup down and pulling it to make a taffy. You don't even need extra ingredients.

Advice for cooking with no fire clay: Heat rocks on a fire (do this with great caution as until rocks are proofed they may pop dangerously!) and use them to heat the water by placing them gently in the pot with tongs.

@Ink_Tide

Жыл бұрын

a gravel-topped fire pit might be a good project to consider - can proof them in the pit first, too.

A way to fold it by hand is with a "candy hook" were you're putting it on a hook, pulling, wrap it around the hook again and repeat till its the right consistency for ya.

@terracedflame4702

Жыл бұрын

she couldn't really do that because of the caramelly consistency

@seirramoon388

Жыл бұрын

@@terracedflame4702 well she can read this for next time then ^^

There are multiple ways to keep your pottery from cracking when heated. The main goal is to heat it up slower. This can be done by artificial putting air pockets in it, by mixing straw into the clay, or other material that will "burn out" when you fire it. (Graphite or charcoal might also work if you get the right particle size). You can heat it on sand, which more evenly spreads the heat so that the ceramic vessel expands more uniformly, and is less likely to crack. Or you can heat it from the inside using a super hot rock(The water will absorb most of the heat so the pot won't crack.) But since you are already able to use metal, why not make a metal pot?

We haven't unlocked corn syrup yet so we can't use it. Then proceeds to bust out the digital candy thermometer. 😜 just teasing! Love the channel!

@oldkingcrow777

Жыл бұрын

Or toothpaste 😉

@Anaesify

Жыл бұрын

@@oldkingcrow777 they actually did make toothpaste it was one of the very early eps

*adds lime* "... and it has a hint of lime, which was unexpected" 🤨

@SylviaRustyFae

Жыл бұрын

It was unexpected bcuz when you add lime juice to hot candy, it usually burns off any citrus notes that may be there. This was a sign the temp wasnt high enuf to cancel out those lime flavours when the lime juice was added.

@ammoniumphosphate

Жыл бұрын

@@SylviaRustyFae okay that makes sense lol

In the southwest Micaceous pottery was historically made/used over open flame. Would love to see a video about making bean/beet pots in a backyard pit kiln :)

Nice to see Lauren again!! I would like to attempt to make some suggestions. I think a double boiler even an improvised one using indirect heat would help control the temperature and avoid caramelization. A brass or bronze pan is fair game since you already have mined copper. A puller is also fair game since earliest iron gears are at least 4th century BC. Even though honey will crystalize I think it would perform better for taffy, and it's fair game since you've already harvested honey. Keep up the great videos!!

@gggggart8732

Жыл бұрын

A double boiler would not work, because their target temperature is ~35 degrees above the boiling point of water

@buckshott00

Жыл бұрын

​@@gggggart8732 It could, and for a variety of ways. I'm not debating that a double boiler under normal atmospheric conditions using only water only gets to ~212F / 100C. What I'm saying is that is an overly simplified viewpoint and there are many more considerations or "ways to skin a cat", that would allow it to work while keeping relatively controlled conditions minimizing the "perils" of direct uncontrolled heat such as an open flame. The whole point of the temp is to melt your ingredients and get the candy to a specific consistency. You're getting above the caramelization point of fructose but keeping it below the caramelization point of glucose. Plus, they're boiling out the water, which means so long as the temp is above the one and below the other, and they get the excess water out, they will have succeeded even if it is slow and inefficient. You could achieve the same thing at lower temps so long as you were willing to keep stirring, and so long as accumulated heat kept saturating the pan. However, there's easier ways to get it much closer in tempt and that won't cost you much time. The home kitchen is filled with non-volatile solutes (which are fair game to the show) that raise the boiling point of the water. Or if they were willing to get a little risky, super heat the steam a tiny bit, they could get relatively controlled higher temps in the same setup, not quite a "double boiler" anymore, but using all the same equipment. Again, not saying what you said was wrong, I'm saying there's ways to make it work.

There is an ancient technique that is still used among first nation people here in Mexico. They use wood or watertight woven grass bowls and to boil the water, they heat a rock and then drop it in the water. It's very effective and perfectly ancient.

8:32 Find yourself a partner that looks at you the same way this girl looks at taffy

@Chad_Thundernuts

Жыл бұрын

Impossibru

@lena5546

Жыл бұрын

I think that batch of Tom's taffy had a bit of Lauren drool in it.

Always great to see Lauren! Lauren's smile and banter makes the video pop!

It turned out cursed because you didn't really have an invert sugar, maple syrup also crystallizes really fast (that's how you get maple candy!). edit- according to the wikipedia page on invert sugar you can make it with regular crystal sugar and lemon juice in a 50:1 ratio by weight, heated to 114F it doesn't specify for how long though. Commercially they use enzymes (invertase) at 60C for 8 hours however. Which makes me think the lemon juice thing must take an even longer time to fully invert, perhaps just putting sugar and lemon juice plus a small bit of water in a low as possible oven for at least 12 hours could make it work?

@SecretLars

Жыл бұрын

Interesting though.

@stapuft

Жыл бұрын

yeah their biggest mistake was using maple surip instead of an invert sugar. and the fact that she was all "we are using maple surip instead because its basically the same thing" just made it even worse.......NO they are NOTHING alike, this is supposed to be a SCIENCE SHOW you should know that lady..... the other reason it turned out so badly, was the SUPER HIGH HEAT it was exposed to while in that WIIIIIDE pan, allowed the liquids to evaporate quickly and allowed nucleation points to occur, which the non-invert sugar clung to and crystalized. you don't really let candy "boil".....not taffy anyway..... you let the bubbles "stack" a few layers, then you cut the heat.

@lordhelmchen616

Жыл бұрын

inverting sugar with acid is fast. takes like 90 minujtes at 85°C at room temperature it might take a couple of days

@mamax7169

Жыл бұрын

id it has 114f its done doesnt need a specific time

@messman10

Жыл бұрын

Honey. Invert sugar will work, but corn syrup is mostly fructose, like honey, and also interferes with crystallization. And they got honey/bees products already

I definitely think a lot of the trouble you guys are having is due to not iterating on things. Like, I think you need more variety and options in your tools- knives that are thinner/sharper, a TON more bowls and dishes (like, seriously, it's wild how important a variety of dishware is for easy cooking and preparation), and even multiple work surfaces- I could see a polished stone slab work area being useful for a lot of things, including candy making. For taffy specifically, I think it'd behoove you to have a much larger fire-safe dish, and then ALSO a cooler secondary dish to pour into so that you could have a larger batch- and with a larger batch, you could use a pulling hook mounted to a wall to really work the air and flavours into the candy.

Now that it is too cool for the bees to be out, it is safe for Lauren to come out of hiding. The bees never forget.

@bretsetran8264

Жыл бұрын

😂😂😂😂

Hi Lauren, good to see you back on the channel. Cool bangs!

turned to caramel notcause its cold but because it got too hot

3:00 Andy Ward's Ancient Pottery might be useful, great channel about making pottery how the Native Americans did it in ye olden days

Been a while since I've seen a video from you! Glad to see the content is as good as ever, and excited to catch up on the vault ❤

Toothpaste! Reminds me of a story: In second grade Pat M. brought Oreo cookies to share for his birthday treat. He surprised a few of us with cookies filled with toothpaste in place of the creamy filling.

A crystallized bacon candy sounds like a double-plus-good win to me.

I always wondered what Taffy was when American movies were talking about it, but I never realised that Starbursts were Taffy... I guess that's what it is XD

@lorrainemunoa791

Жыл бұрын

Most taffy is fluffier, more nougat-like, but yeah that's a kind of taffy.

I really like your videos, keep them going :)

Not too shabby for what you were working with. A proper invert sugar would probably help a bit if you do it again. Awesome job!

Salt Water Taffy originated after a tropical storm caused ocean water to flood Atlantic City, NJ. Rather than throw out their taffy, one of the confections shops on the boardwalk decided they would let it dry out then wrap it up and sell it as "salt water taffy", allowing potential patrons to sample it first. It ended up selling better than traditional taffy so they started producing it intentionally and it spread all along the New Jersey islands and eventually all along the Atlantic coast.

@kaitlyn__L

Жыл бұрын

That’s cool. Always loved salted caramel, never tried salt water taffy, definitely want to now!

I appreciate how they are using the tools they previously made.

10:57 Ive legit done this heh, but ive got a cast iron mortar and pestle i bowt instd of a stone and rock i crafted for such; so mine much more easily holds it all. I like to do this to strawberries and add them to lemonade or seltzer. And yea, its a lot more liquid in there than we expect heh. I find it helps to cut the strawberries into like at least halves if not quarters before mashin them with the pestle tho; as they dont fly all over the place that way :P

It's cool to see Lauren is still blessing this channel with her talent's a couple years later!

To avoid crack pot and if you just want heated water and not boiling water. Put the clay pot in a bigger clay pot that has water in it to just heat the smaller clay pot clay pot with the solution just enough to extract the sucrose and avoid oxidation(the pot with the solution must have a lid on and the bigger pot shouldn't) If the water starts boiling too much in the bigger pot, you're just gonna have to remove it from the fire or start with smaller amount of water then keep adding water to cool it down or just don't use too much wood for the fire(controlling the heat must be done through using wood with different moisture) or you can just put the small pot which contains the solution in a bigger pot that has a lid on it to trap the heat in(no need for water. Just the pot). It will get super hot after a while so be a bit careful when you open the lid. Gas's volume expands when it's heated, you don't pressurized hot gas to hit your face. Basically, reduce the heat or change the quality of the pot. Too much air bubbles formed in clay pot during productions means it will break by heat easily and sometimes absorbs water. Absolutely no air bubbles at all means you will have a pot that doesn't transfer heat fast enough but when it's hot it will take a long time to cool down

Lauren is a gem

I love how she licked their finger so loud you can f****** hear it😂😂😂... you two are awesome

There is something hardcore about using a deep fat fryer as a "water bath" to heat taffy

If you want a clay vessel that can withstand the heat, make sure your clay mix has a good ratio of grogg to fresh clay. Sodium silicate is used in making high heat fire bricks, so maybe that would help?

The maple and the campfire smoke is probably why it tastes like bacon.

4:09 - "...a nice hint of lime, which was unexpected" but added limes at 3:59 😄

Another new video so soon! Spoiling us.

i love the tucked in shirt ❤

@How To Make Everything I believe you can crush previously fired clay to as fine of a powder as you can, and mix it in with fresh clay to make something more fire resistant... I could be very wrong but its worth looking into.

yay lauren is back. sick bangs

Maybe try using three sticks to mix the taffy like the machine, as it cools you become unable to mix it effectively by hand, the machine continues to mix awhile after the temperature drops to this point.

Yoooo Macs fish and chips are SOOO GOOD

Omg a new vid!!

that taffy looks the exact same colour and consistency as the super cheap sausages you get at the supermarket

Yey!! Lauren content is the best!!!

I have read somewhere (sorry I cant remember) that adding fired ceramic , which has been ground to a powder and also ground quartz to clay can make a stronger and more heat resistant pottery.

To stop your clay from leaking and/or cracking, burnish the surface to make smooth or learn to make primative glazes, and add more grog to your clay.

Since Starburst is no longer available in Australia, I would love to have a go at making it. Heck, I may even try growing the ingredients for it too.

yesterday i rewatched a bunch of HTME vids cuz itchin for that fix... So i guess i summoned this vid forth :P

"With halloween coming" Casually posts on halloween

Man, Taffy dude is on point so well spoken.

@slevinchannel7589

5 ай бұрын

So what is all this in simple word-form if i wanted a tutorial? Like a recipe, like "Tin + Copper + Hard-Tin"

You could start by adding some grog(ground up already fired clay)to your clay. Then maybe try some pulverized/powdered glass, mica powder or kyanite, though the amounts I’m not certain. Experimentation will be necessary.

HONEY! Honey would've worked better. The corn syrup is to introduce fructose in to prevent the sucrose from crystallizing. Honey is mostly fructose. And you're flavor extracts used too much water. You needed to either use drish flavors (spices, zest, desicated and dried fruit, ect), or use an alchohol solvent to extract the flavor, so the solvent would evaporate as you pulled it.

Adding acid to sugar syrup and boiling for a long time makes invert sugar, which is a decent substitute for corn syrup in candy-making.

It's great to see Lauren again.

Fireclay is just like any other clay, but with a higher-than-usual alumina content, but you REALLY don't need a fireclay; what you need is to not have ceramic directly over an open flame, as that heats just specific spots really hot, and it cannot flex enough for that much localized thermal expansion, and that causes cracks. Modern ceramic cookware works because it's a very even, comparatively low heat that is being transferred, and ceramic pots, pans, and even kiln-based crucibles work because they're being heated evenly. If you want to cook over an open fire with ceramics, you need to do so either with a hook-arm stand that can hold the pot well above the flames, so the heat is much more even and no direct flame contact happens (you see these kind of stands built into those giant medieval ovens tall enough to walk into, as one such example), or you nestle it into coals, since the heat is, again, evenly distributed. The other option available to you is to finally move into using metal pots, as even a simple bronze or brass or even copper metal pot would be more than sufficient, and you could even cast it (just make the mould very simple in design to ensure success) rather than battering at a metal sheet to draw it up into a pot shape. EDIT: 7:10-7:15 No, it's called saltwater taffy because it was originally soaked in salt water after being made (the origin of the term derives from a candy store owner's shop getting flooded with sea water, and when a child wanted to buy it, he called it "salt water taffy"). Nowadays, however, people have ran with the name and adulterated the taffy with salt in the forming process, instead of it being something that just acts upon the outer shell of the taffy.

Making taffy by hand, you need a pulling hook. It's a thick, brass hook hung on a wall about head height and the taffy placed into the hook, pulled , doubled up and twisted, doubled up again then back to the hook. Repeat for about 5 minutes.

Great, now I want to make taffy. And cheese quesadillas. Thanks

larger quartz-rich fragments mixed in the clay will help with the cracking

"You ever had..." "Yukka fries?" "No..uh.." "Homicidel thoughts?!?!" "..."

Yayyy Lauren Taffy! 😊🤘🏽

4:05 I feel it wudve been better to let the liquid cool down a bit before addin the lime juice; tho id want a little of that citrus flavour there bcuz citrus rly helps to make fruit candies taste more like fruit, even in flavours based on foods that dont have citrus naturally. As is, you cooked off most that citrus flavour and may have even hurt how preservative it is

Well, make u feel better/ I wish we knew this when I lived in a hut in a village where we had limited ingredients

It's a lot of work, but you could make malt syrup as a substitute for corn syrup

Use fly ash it will help retain the moister in the cement/clay ? Let us know how it turns out

Your cat's purr sounds like a leafblower.

Are the beet greens any good?

Watching this channel 10% for curiosity, 90% derp factor😂

Sugaring is a method of hair removal as well as exfoliating. I mention this because most of that opacity in the final candies was likely her dead skin cells that the sugar pulled off during her handling of it. Yum.

I believe to make a fire clay you need aluminum silicates in sufficient amounts. Historically that would've been done by using things like underclay, which is a fossil rich clay found under coal veins. I would imagine that a similar effect can be achieved by finding a natural and easily accessible source of aluminum silicates. You also need to add a small amount of iron to the clay as well, and ensure everything is homogeneous. Any irregularities will cause hot and cold spots which will make the fired clay more prone to heat fractures.

Those greens from your sugar beets is good for cattle

Boil the maple sap to remove lots of water, then add some water as another ingredient, then boil to get rid of the excess water...

1:50 Hmm, Someone surely has never tried curried rat tails with white rice . . . yet!

I absolutely love how goofy she is.10/10

Hey., for a first attempt, I think that was awesome!

Should have boiled the peppers in oil! Since the spicy substance called capscasin is oil soluble!

10:14 a very Italian "no"

i don't mean this in a rude way but watching Lauren cut those beets really reminded me of Lydia from the yogscast cutting carrots and the anxiety that ensued lol

Sugar beets are a fairly modern source of sugar the plant didn't even exist in its current form with a very high sugar content until recent history. Sugarcane is the historical source of raw sugar, so there isn't really an efficient, non-industrial process for refining sugar beets into raw sugar.

Our families Dabi is named Satori. DLH tortoise shells are great.

I've pulled taffy by hand years ago, and the first rule was to butter your hands before you work with it.

That spicy one actually sounds delicious

Your definition of “from scratch” is wildly different from my definition haha.

Just a note: Maple Syrup isn't considered a "High Fructose Corn Syrup replacement" by the rest of the world. It's only the US which continued replacing natural sugar with the HFCS despite the major health risks directly linked to HCFS discovered in the 1980s. All sugar is bad in excess but Maple Syrup and raw sugar should be anyone's first choice over that other stuff. 👍😎

Taffy that tastes like bacon!? Yes please!

when were cast iron pots and pans put into use? maybe that would be a good remedy for your fired clay.

@KainYusanagi

Жыл бұрын

Even copper would be better for general use, and copper pots are still used for candy-making today.

Honestly, bacon-flavour isn't the worst thing in the world. Most people love bacon!

I have a project about making sugar from turnip to do so i love that you made some research easier for me

to make a water proof clay container put unfired dry container in furnace (mud brick etc) heat till container glows red,

Why haven't you made ANCIENT brushes yet? Scrubbing is a thing they have done since the stone age.

I drove past that Mac's like two days ago 😅

@slevinchannel7589

5 ай бұрын

So what is all this in simple word-form if i wanted a tutorial? Like a recipe, like "Tin + Copper + Hard-Tin"

Have you tried to refine oil to make diesel fuel because a tutorial on making diesel will save me thousands of dollars !!!

When she said " orange juice & toothpaste " I almost changed the channel.

As a Scandinavian I was tremendously disappointed when I learned saltwater taffy didn't have any salt in it.

What's with the high pass filter?

Taffy is so sensitive and persnickety, I'd be afraid to make it even with modern tech. I can't even imagine trying to get it right before thermometers and electric ovens were a thing.

Because you have unlocked metal working. You should be able to make a metal pot.

Proceeds to squeeze lime into boiling pot. Then is surprised it tastes like lime!

You can't just not explain sugar beets. These things are basically unheard of outside of MN.