What Happens When You Spin Pizza At 500MPH?

What happens when you spin food at 30,000 Gs in a $18,000 lab centrifuge designed for scientific research? Let's find out! I’m juicing garden peas, steaks, Big Macs, and pizza to reveal their hidden components—separating starches, fats, and juices in ways a blender never could. Then, I take Krispy Kreme donuts and infuse them into milk, using the centrifuge to extract a refined, donut-flavored essence for a latte that helped James Hoffmann win the 2007 World Barista Championship. This is culinary science at its most extreme, pushing the boundaries of what food can become. Join me to see the chaos, the discoveries, and the delicious results—then let me know in the comments: what food should I spin next? FOLLOW ME HERE Combustion Inc: https://combustion.inc​ Twitter: https://twitter.com/chefchrisyoung Instagram: https://www.instagram.com/chrisyoungcooks TikTok: https://www.tiktok.com/@chefchrisyoung Reddit: https://www.reddit.com/r/combustion_inc/ PAST WORK ChefSteps: https://chefsteps.com​ ChefSteps Joule: https://amzn.to/3jSxpvg​ Modernist Cuisine: https://amzn.to/2MXB5zR​ The Fat Duck: https://thefatduck.co.uk OTHER LINKS Drinking Donuts (in coffee) https://youtu.be/j-_E7R-Eu_w Spinzall http://www.bookeranddax.com/spinzall INQUIRIES hello@combustion.inc