WEBVTT Kind: captions Language: en-GB 1 00:00:00.000 --> 00:00:02.340 -- Hello, I'm Tom. -- And I'm Matt. 2 00:00:02.340 --> 00:00:04.340 The internet has tried to cook bacon in many ways. 3 00:00:04.340 --> 00:00:06.340 -- On an iron. -- On a blowtorch. 4 00:00:06.340 --> 00:00:08.860 But they've never tried using one of these. 5 00:00:08.860 --> 00:00:10.760 What is that? Because it looks filthy. 6 00:00:10.760 --> 00:00:12.980 -- It's a hair curler! -- Right. 7 00:00:13.140 --> 00:00:15.140 How hard can it be? 8 00:00:18.140 --> 00:00:21.020 -- This is going to be too long isn't it. -- We'll see. 9 00:00:21.040 --> 00:00:23.620 It's starting to sizzle! 10 00:00:25.140 --> 00:00:31.920 There we go. So, the hair curler promises 170 degrees Celsius. 11 00:00:32.100 --> 00:00:34.100 Your bacon's gone a bit limp, Matt. 12 00:00:35.460 --> 00:00:39.360 It's actually looking like it's beginning to cook! 13 00:00:39.840 --> 00:00:41.840 That's amazing! 14 00:00:42.140 --> 00:00:44.140 That's actually cooking! 15 00:00:45.140 --> 00:00:47.140 That's incredible! 16 00:00:47.500 --> 00:00:51.460 I mean, it's not that incredible, because it's a hot thing, next to bacon. 17 00:00:51.460 --> 00:00:53.460 But I'm surprised it's cooking so quickly. 18 00:00:53.560 --> 00:00:55.760 I mean, that thing takes four minutes to warm up. 19 00:00:55.800 --> 00:00:58.100 And we've only just turned it on. 20 00:00:58.120 --> 00:01:01.300 Can we attach that bit somehow? Because we're going to have raw bacon otherwise. 21 00:01:02.280 --> 00:01:04.280 -- Like that. -- Got it. 22 00:01:05.260 --> 00:01:07.760 -- I'm probably not going to eat that end bit of bacon. -- No. 23 00:01:07.760 --> 00:01:09.840 I get the feeling that's not going to be cooked through. 24 00:01:09.840 --> 00:01:11.840 Should I check the other side? It's sizzling nicely. 25 00:01:11.840 --> 00:01:14.720 It's not the quickest bacon cooking I've ever seen in my life. 52 00:01:14.720 --> 00:01:15.700 ... 27 00:01:15.700 --> 00:01:17.020 -- Has it stopped sizzling? 28 00:01:17.020 --> 00:01:18.460 -- No, it's still going. 29 00:01:18.460 --> 00:01:21.240 Obviously we would suggest you never try this at home. 30 00:01:21.420 --> 00:01:25.260 -- We are fully qualified... -- Idiots. 31 00:01:26.920 --> 00:01:29.800 I am fully qualified! I'm qualified as a linguist. 32 00:01:29.800 --> 00:01:33.900 And I'm fully qual... this is some kind of engineering, isn't it? 33 00:01:36.220 --> 00:01:42.120 I think Isambard Kingdom Brunel would probably not count this under engineering. 34 00:01:43.340 --> 00:01:45.340 But he didn't have these to play with. 35 00:01:45.340 --> 00:01:47.340 He didn't, that's true. 36 00:01:47.340 --> 00:01:49.340 He would have looked good if he did though. 37 00:01:50.200 --> 00:01:52.160 Isambard Kingdom Brunel with a perm! 38 00:01:52.160 --> 00:01:14.720 That would be a powerful look. 52 00:01:14.720 --> 00:01:15.700 ... 40 00:01:56.980 --> 00:02:00.360 -- Do we wanna try and... -- You hold it and I'll tong it. 41 00:02:14.640 --> 00:02:16.640 "Eight hours later!" 42 00:02:19.540 --> 00:02:25.040 Is this like a non-extreme version of the clay-making thing off that film? 43 00:02:25.140 --> 00:02:28.680 Ghost?! No -- it's like a really dodgy Crystal Maze game. 44 00:02:28.680 --> 00:02:31.100 I've dripped fat all over your hob! 45 00:02:31.100 --> 00:02:34.180 We've got a fully working hob here, Matt, why are we doing this?! 46 00:02:34.600 --> 00:02:37.900 -- Would we be laughing this much if we were using the hob? -- No. 47 00:02:39.860 --> 00:02:43.320 -- It's shrunk. Bacon shrinks when you cook it. -- Yes, that's true. 48 00:02:44.420 --> 00:02:47.180 -- It's sizzling. Bacon sizzles when you cook it. -- Yes. 49 00:02:47.180 --> 00:02:50.920 -- It's dripping. Bacon drips when you cook it. -- Yes. 50 00:02:51.660 --> 00:02:54.100 Looks like a duck, quacks like a duck, might be bacon. 51 00:02:54.180 --> 00:01:14.720 Also, might be food poisoning! 52 00:01:14.720 --> 00:01:15.700 ... 53 00:02:58.920 --> 00:03:02.840 We should get one small strip here 54 00:03:02.840 --> 00:03:06.780 that has something cooked on it that we can eat without dying. 55 00:03:07.280 --> 00:03:10.960 That's a crispy bit! That is a burnt, cripsy bit. 56 00:03:10.960 --> 00:03:14.920 Bring the camera in, that is unquestionably a burnt, crispy bit. 57 00:03:14.920 --> 00:03:16.920 Right, let's put the plate down. 58 00:03:17.640 --> 00:03:21.280 -- Camera back. -- Knife and fork. 59 00:03:24.320 --> 00:03:29.320 So shall I chop it in half? 60 00:03:29.320 --> 00:03:31.640 Chop it in half, I'll have a bit of it. There we go. 61 00:03:31.640 --> 00:03:33.640 I'll have that bit there. 62 00:03:34.060 --> 00:03:36.060 There we go. 63 00:03:36.060 --> 00:03:38.060 Camera over here. 64 00:03:38.840 --> 00:03:41.300 It took us twenty minutes. 65 00:03:41.300 --> 00:03:43.440 But we have tiny pieces of cooked bacon! 66 00:03:43.440 --> 00:03:46.180 The only bits of bacon here we actually trust to be cooked. 67 00:03:48.000 --> 00:03:50.280 It's cold. 68 00:03:50.280 --> 00:03:51.800 It is cooked though! 69 00:03:51.800 --> 00:03:53.940 That is definitely cooked bacon. 70 00:03:53.940 --> 00:03:57.080 Yes. We're not gonna cook the rest of the pack like that! 71 00:03:57.280 --> 00:03:59.400 Do you want to get a takeaway, Matt? 72 00:03:59.400 --> 00:04:01.880 That's a brilliant idea. 73 00:04:03.800 --> 00:04:05.800 Subtitles by Matthew Barnes [Translating these subtitles? Add your name here!]