13 Responses to “The Leidenfrost Effect”

  1. Scott says:

    Wow that’s cool! It’s amazing how strangely water behaves at short time scales. Have you seen or attempted to film the phenomenon of a water droplet dropped onto the surface of water? http://dsc.discovery.com/videos/time-warp-water-droplet.html

    • Ryan Matthew Smith says:

      Hi Scott,

      We have yet to film any water drop videos but we are hoping to do that. We also plan on playing with varying viscosity and substances. Hope to show ya soon!


    • rebes says:

      i would like to see the ‘boiling’ effect of pouring vanilla extract into french toast batter (milk and eggs,)

      and the ‘reverse bubble’ effect that sometimes happens when pouring oil into a container from a horizontal aspect.

      i’d also like them explained!!

  2. Rex Roof says:

    These are really stunning images, thanks.

    What is the surface that this water is on?

    And what is that white stuff inside the water droplets?

    • Ryan Matthew Smith says:

      The droplets are liquid nitrogen, the white stuff inside is ice flakes from the ladle I was using to create the drops. We shot the video on black glass.


  3. sono says:

    HD …please

    • Ryan Matthew Smith says:

      We shot it in HD, but had to crop in because the drops were so small. This was shot with a 200mm nikon 1:1 with a 2x teleconverter attached at minimum focus distance. We could prob see enough at HD if we were shooting @ 4-5x but then the DOF issue would be much greater -Ryan

  4. Kris B. says:

    Thank you so much for these amazing videos and blog posts!

    Another spectacular Leidenfrost effect is when one dips their hand in a container of liquid nitrogen— especially in a clear dewar. There is a video on Youtube called Hand vs. Liquid Nitrogen Remake.

    Another suggestion could be the frying of Starch (such as Mung Bean) noodles. This creates an amazing effect!

    Thank you!

  5. fooducation says:

    The “particles” inside the droplets: ice crystals, I presume?

  6. Barry Tolnas says:

    I have no idea how it could be done, but I would love to see how the crust forms on deep fried batter coatings.

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