Just about everyone is familiar with the infamous Pillsbury biscuit can. The anticipation, the excitement, and the fear all rolled up into one buttery and amazingly tasting roll that's perfect for anything.
While they certainly taste good, getting them ready can be a pretty scary experience for some people. As you slowly unfurl the label, things get more and more tense as you wait for the frightening "pop" that's sure to come in a few moments.
But that's nothing compared to what one French chef has to go through any time he wants to make a fresh batch of sourdough bread. It turns out that this process happens no matter what the size of your packaging, and this guy has to deal with a bit more than a little "pop."
It turns out that this is actually caused by the leavening process in bread. If you package up the bread before it's actually done rising and let the process finish up while inside of a can, more and more gas is created which forces the can to become highly pressurized.
The second the can comes into contact with the outside air pressure, the bread instantly expands as quickly as possible to "equalize" with the outside world. And while this might cause a little "pop" to cooks like us, when you watch what this chef has to go through, you might begin to wonder why he chose such a scary career to begin with!
Warning: Lower your volume because this bread is explosive!
And please SHARE this hilarious video if you love all the nervous faces he keeps making!
