Leaving Things In Salt For 3 Months

- Today we heal everything. - Let's talk about that. (happy and chiming music) - Good morning mythical. - I am very glad that you are here today because today we will make beautiful music from everyday objects and I will become a human pizza. - Of course you are. But first,

salt

is basically the oldest form of food preservation. Before there were refrigerators, there was

salt

pork. - Yes. - I love some salt pork, but what does salt do to

things

other than pork? Well, to find out, we turn to our drop-off shelf, which we call the drop-off shelf. (dramatic music) - Creepy looking shelf, isn't it? - Yes, we have already left

things

in coke, bleach, fresh air, Guinness and now salt.

And these things were there for three

months

. - It's time to put it on the shelf, salt edition. Alright, here's how this will work. We will be presented with an item and two options of what happened when that item was left in salt for three

months

. Your chair made noise, squeaked a little. - Heeeeeee. - Heeeeeee, did you hear that? - So tired of holding me. - Then we have to work together to decide which option we think is correct, what the salt did to the object, and then we'll uncover the jar, see if we were right, dissect and inspect the object, see what we can. learn man from the desiccation process.

If we don't get three right, we'll have to eat cold unsalted fries at Good Mythical More. If we get three right, we can enjoy some delicious, hot, crispy and completely salty fries. - Exciting. - You'll love it. - Okay, we have gelatin to start. - This is not the gelatin, it is the gelatin of the control group. - What happens to gelatin when we leave it in salt for three months? - Under this black cloth is the dried gelatin. - Black clothes. - Very good, what are the options they gave us? - Did it A, it turned hard and golden like a cruise ship BM buffet or B, it turned runny, like a Las Vegas BM buffet. - That's a difference, there is little forensic data if you are identifying BM. -My mom used to use the term BM when she was trying to sound a little more like herself. - Well, we're wearing lab coats. - Like when we had guests. "Do you need to have a bowel movement?" - Would you ask all your guests that? - Yes, if someone seemed to be rumbling a little. "We have a bathroom in case you need to defecate." - There's no way this will turn into liquid, Rhett.

It just has to harden and brown like a cruise ship BM buffet. You don't want to go on a cruise and your body knows it. - But wait, if you put a slug on it, and I'm not suggesting doing this, but if you put salt on a slug, it completely dissolves it into nothingness. And this is very similar to a slug. - But it doesn't say it dissolves into anything, it says it becomes a liquid. - Become liquid. I mean, and I think that means it would have disappeared and it was like... - You would have gotten stained... - Salt stained. - Man, does a slug do that? - Don't try it, yeah. - Okay, okay, I'll do it. -Okay, she dissolved it. - Okay, it turned into liquid. - Yes. - You nailed it, Rhett. - Check it out. - It's just settled salt, and liquid on top.

What used to be gelatin? - It used to be jelly. - Let's open it. - That's absolutely amazing. I bet it tastes good now too. Do we have spoons? - Oh, it stinks. It doesn't smell bad, it smells strange. - It's just a strange artificial fruit flavor, taste and smell. - Let me look at that closer. - I was about to say, what tool are you going to use to investigate this further? I'm going to put a magnifying glass on it as if it were a spoon. Are you learning that much? - Not really, I mean there's nothing to see here.

The gelatin liquefied and we did well. - Yeah! - Here is the hot dog from the control group, look at it. Just a hot dog and a hot dog bun. But if you put it in salt, the options they're giving us for what's underneath are A, does it go hard on the sausage and soft on the buns like Grandpa watching Grace and Frankie? (laughing) - Oh God. Oh. - Or B, get hard on the buns and soft on the sausage, like me after a few laps in the pool. (laughing) - I don't even know what that means. - My buns get... - No, don't explain it.

Don't explain it. - Rigid. My sausage. - So the bread became stale? - I think the bread is set, this is a Grandpa Grace and Frankie situation. - I thought they would both have gotten hard. - Good? That's not an option. - That's not an option. So what is most likely to get hard? The sausage? - Well, what they're saying is that the only moisture is in the sausage, and you're saying that it would draw the moisture out of the sausage and then the bread would absorb it, which I think is what happened. - Let's use the analogy.

About you and grandpa in the pool. It's hard to get your buns firm, you know what I mean? Like you have to work out, if you're an Instagram person, that's a few years of work. While the sausage, you know how it works. - Immediately. - On and off all day. (laughing) - It's like a light switch. But I don't see how your analysis of the analogy really helps. - So I say that the sausage is more likely to be hard. That's all I say. - But without any logical reason. - That would be you and... - You're exaggerating the analogy. - I would say B, no, I would say A, grandfather. - You think the sausage gets tough.

Yes, I agree with that. - Okay, yeah. - That's what I said before. - So A, soft hard sausage buns. - Yes, open it, there is a lot of salt there, let's get it out. Is it a soft bun? - Oh yes yes. - Wait, wait, wait, wait. Use this, let's be scientific here. Here, use this. - It's just not... - No, no, I think you'll want to get it off your chest. - I'm going to break it. - There is. - Well. Oh, it doesn't smell good. Yeah, oh, that's a soft bun. - May I smell it? - Oh my God.

There are condiments there. - It has a very sour smell. - And that's a tough sausage. - Oh, that's a soft bun. Wow, that's how you do grandpa. - Good, now we have a whole watermelon intact. After being salted, did A become rubbery on the outside and sticky on the inside like my Aunt Debbie after a vacation in Mexico, or did B shrink to the size of a plum like that cheap t-shirt you bought outside a concert and stuff? in the dryer once. - That happens. So I think the watermelon we have here in this salty box is obviously a little bit smaller than that, but we're still assuming it's uncut. - Okay, now normally what, so if you put salt on the meat that you're preparing, or whatever, it really adds moisture to the meat, right?

Because that's one way to taste, when you put something in brine, it actually adds moisture to it. Just as you brine a piece of meat, it does not dry it out more, but rather brings in moisture from the environment. - But this is sealed, so you have to introduce moisture. - It's true. - There is also no way for moisture to escape. So it's just a redistribution of moisture. So what we learned about gelatin. -If this thing has shrunk to the size of a plum, then my new hobby will be shrinking watermelons and selling them. Sell ​​them at roadside stalls. - Dried watermelons the size of a plum.

Why have I never heard of dried watermelon? - Exactly. - Because it becomes leathery on the outside and sticky on the inside. - And sticky inside. I can't sell that on the side of the road. Oh my God. - That? - That? - That's what happened. - Wait, what happened? - I see a black crust. Oh my god, people. - So that's not a plum. - It smells sweet. - That's chewy. - Watch this. - Oh my God. - We'll have to get this out. - Yes we are. We have to do it, we must do it.

In the name of science. I would just grab everything. You have gloves on, do it. I believe in you. Look at him, he's like a deflated basketball. - Watch this. - I don't know if anyone could believe that. - We need to remove the salt. And then, this is what we're going to do, guys. - We have to open this. - Let's open it. - Because we have to see exactly what happened here. - Take a knife, start there. Cut it all the way through, just cut it all the way through, we'll separate it later. Oh, there's water in there.

Okay, I'm going to open this. - Oh my God, there are like dehydrated fruit rolls in there. - Here, cut off the top right there, let's open this thing up. - It has an interesting smell. It doesn't smell rotten, it smells almost like candy. - I know, and then we'll open that. Look at that, this looks like something a special effects artist would use in a horror movie. Who likes to simulate disgusting alien guts. - Well, for this scene I will need three months and a watermelon. (laughing) It will be worth it. - Okay, look at that, this is fascinating. - I almost feel like we should try to eat it.

It seems like, I mean, this is basically all that a watermelon is, other than water is just this. - That looks like meat. It looks like rotten meat. - Smells like fruit leather. - Test it. - My body tells me no. - So is mine when you do it that way. - Not bad, you should lick some too. - Don't lick it, just bite it. - I don't want to digest it because it could be toxic. - Very salty. (laughs) This is what an eggroll looks like when it's not left in salt for three months. But if they have been our choices, it becomes fragile like my ego after reading your YouTube comments, very fragile.

Or does it turn into a rubbery noodle, like my knees when I met Merle Haggard? They were amazing times, man. - Amazing time. - Good times, okay. - What have we learned so far? - There's not much liquid there. - The best evidence we have so far to base this on is what happened to the hot bun, which went soggy, so I'm going to use gummy noodles in this. I don't think it would make it brittle, because it is also a bread product. - Okay, I'll go with that, gummy noodles. Let's find out. Oh. - Oh. - I think it might be brittle. - It's a little difficult to know.

It's a difficult thing to say. - Will you use your hand? - Oh my god, it sucks. - Let me smell. If it smells bad, I want to smell it. It doesn't stink, it smells like stale eggroll, which I think is pretty impressive. - Yes, that's not like that, well, it came out in many pieces, so I think we'll say it's fragile. - No. No. - It's not brittle, it's just falling apart. Fragile is when something becomes hard and falls apart. - This is rubbery and like a noodle, look at that, it's rubbery man. - We were right.

That doesn't smell good man, that smells bad. - In a good way. - Something's wrong with you man. - Have you ever cut your toenails? (laughing) - Liver. - We always like to see what happens to the liver for some reason. - Yes, we are sick. Did the liver turn into jerky like that piece of meat I forgot in my attic for a year, or B, did it melt into a goo like the giant tub of ice cream I forgot in my attic for a year? - Do you keep food in your attic? - I save a meal. - Here's the thing, if it wasn't sealed I would think it would turn into jerky because it would suck up the liquid and then it would start to evaporate. - Evaporate. - But when it's sealed, it just distributes itself among the salt, so I think everything will get sticky. - I think what happens initially is that it attracts moisture, but then after a long period of time the moisture redistributes into the salt, the salt asks for moisture, right? - Sure. - And so now we only have the muscle fiber left.

So I say jerky. - So we don't agree? - This is a split decision, my friend. - Okay, let's see who's right. Goo. - Oh! Oh God, I don't, don't open it, man. Don't do it, don't do it. - I can't remove the cover. - God, there's so... (coughing) - It smells pretty good, it's like sauce. Wow, wow. Salt, what's going on right now? - Oh. - Oh! Yuck! - The water has nowhere to go. - Oh God, get rid of that. - Well, you know what Link, I was wrong but you know what, collectively we were right.

Four out of five of us eat hot fries, you can have more if you want, I don't care. But you already know that we also leave Link glasses in salt for three months. - Hey, that's where those have been. Stay to see Rhett turn me into a human pizza. - We have good news you didn't even know you were waiting for: our new line of t-shirts is available at Mytical.store, check it out and tell us what you think.