Name: ハムの味を再現する、キャンディー作りの職人技 | WIRED.jp
Uploaded: 2025-04-04T08:40:44.000Z
Duration: 11 min 53 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Relative clauses (Restrictive vs. nonrestrictive)

We can play games with flavors that people don't understand.

We want to create something which brings back a memory because candy and flavors themselves are not the whole story.

And your brain fills in what's in between.

You're using your imagination to complete the picture here.

And the picture happens to be one of flavor.

Here at Lofty Pursuits, we make hard candy, not bubble gum, but we're still going to make a full meal in hard candy.

We're going to have blueberry pie, sweet corn, apple cider, and ham.

Today, I'm working with Uri and Francesca.

We're going to make round drops of candy.

And the nice thing about the round drops is they dissolve evenly in your mouth.

So it's going to give an even flavor profile.

In this case, corn syrup and sugar, standard table sugar.

And because they both have different crystalline structures, when they pour and they cool, they're not going to make a crystal.

They're going to make an amorphous solid.

And in this case, it's connecting with Willy Wonka and the Chocolate Factory because there was a character named Violet Beauregard, and she loved chewing gum.

And Willy Wonka made a chewing gum that had a three-course meal in it.

The last course in her meal was blueberry pie, and the blueberry pie went a little wrong.

Blueberry pie has two flavors which have to hit separately.

The blueberry gets acid to make it taste more like blueberry, and the pie crust has to give you a memory of graham or of wheat or of something that's been baked with butter.

We mostly work with liquid flavor, either at the beginning with the liquids or on the table with the solids.

So we put in the liquid flavoring, and the liquid flavoring is mostly water, and it needs to be in a suspension.

We want the candy to have as little water as possible, so we're using the heat of the candy to reduce the water content.

When the sugar is flavored, we're putting it on the table.

This table is a cooling table from the 1800s.

It's specifically designed for candy making.

It's water jacketed, and it'll drop the temperature of the candy, because right now it's a liquid.

We want it to be more like a consistency of a clay, and when we're done, we want it to be a solid.

The food coloring we're using today is a liquid, and we're applying it to the candy, and we're stirring it in.

The water is boiling off again, and it's going to spread out throughout the candy.

There are several ways to apply food coloring, but I like this one the best because it provides the most even color.

Many people don't realize that there are acids in almost all fruits.

Blueberries have citric acid in it, so we're adding a dry form of citric acid to this, because without it, the blueberry would taste sort of blueberry, but part of the flavor profile would be missing.

A lot of the flavors we work with are natural fruit flavors, but even when they're not natural, they're often natural, because what they'll do is they'll take a real fruit flavor and bond it to another material, like a canola oil or something that can take heat, so that the flavor will survive.

But now it's been modified, and it's not natural.

But we work with a lot of flavors that are pure oils.

Orange oil makes a beautiful orange flavor.

But some of the softer flavors that can't take the heat, vanilla, banana, they don't work.

When the temperature of the candy is correct, we're going to move it to the heating table.

Now, the heating table is kind of a bad name, because we're not heating it.

You can't really heat the candy back up without it breaking down and crystallizing.

It's more a, please don't cool too fast so we have time to work with the table.

We made stripes with some of the flavors.

To do this, we pulled the candy to make it a different shade.

What we're doing is we're trapping air bubbles.

The air bubbles are reflecting light, and they're making the candy more opaque and more satiny.

So we're making these satin stripes on a clear, jewel-like candy.

The pulled part of the candy has more surface area, so it's going to dissolve faster.

With a flavor like blueberry, this is going to make it more immediate.

And this is also going to get the crust flavor to come out faster, because we want to balance the crust flavor and the blueberry flavor.

So by doing this, we can actually affect the flavor with the manufacturing technique.

I'm cutting up the giant blob of candy into manageable pieces that can go through the press.

You don't want the press to get too hot, so we can't put this through constantly.

These giant bronze rollers act like heat sinks.

They drop the temperature of the candy tremendously and quickly, and this lets it hold its shape.

When the candy comes out of the press, we slide it across the cooling table, and we're using the cooling table once again to cool the candy, because if we don't cool it quickly, it'll go completely flat under its own weight.

It's connected by a sugar flash, and we want it to break it apart.

And if you've ever wondered why cough drops are called cough drops, or lemon drops are called lemon drops, it's because of the drop.

I think that's probably some type of blueberry.

We're repeating the process we did with the blueberry candy in the apple cider candy.

The apple cider candy is a bit of candy maker's magic.

Apple cider is carbonated, and we want to add a little carbonation to the candy.

But candy can't trap air, so we're going to put in baking soda and a dry acid, in this case, malic acid, which is the acid of apples.

And when it hits your mouth, the moisture in your mouth are going to combine the two.

And just like that volcano experiment in elementary school science fair, we're going to carbonate the candy in your mouth.

The acid and the base will partially cancel each other out, but you'll have just a little fizz.

Blueberry and apple cider use different acids.

We choose acids for how it makes you react.

Citric acid is a clean sour, but malic acid makes you salivate.

This is why lemon-lime drinks are often seen as being more refreshing, because your mouth almost instantly becomes wet.

Citric acid doesn't do that, but makes a very clean sour that's more fruity.

So by balancing the acids, we can actually trick your body into responding and having memories of being hydrated.

If you try to drink anything through it, it will just straight up melt.

Candy can go from a yellowish color to a brilliant bright white.

We got a little bit of white for the baking soda, but this is really going to give it a real brilliant white color.

Subtitles ListPlay Video

ハムの味を再現する、キャンディー作りの職人技 | WIRED.jp

trick

experience

common

specifically