What Happens When a Big Mac Gets Spun at 30,000 G-Forces in a Kitchen Centrifuge
Food scientist Chris Young uses a 15,000 RPM kitchen centrifuge to separate a Big Mac into its molecular components using 30,000 G-forces. The experiment breaks down the burger based on density differences, isolating the lettuce and Special Sauce into a strange but surprisingly accurate-tasting liquid. A wild food science experiment for the curious.
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by Chris Young
#food breakdown #kitchen experiment #fast food #centrifuge #molecular gastronomy #food science #Big Mac
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