Debunking the World's Purest Cookie & more | How To Cook That Ann Reardon
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- čas přidán 10. 08. 2023
- World's Purest Cookie, frying in salt, storing herbs and other crazy hacks, are they real? Do they work? What went wrong with Nile Red's cookie?
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I look forward to How To Cook That Friday more than Fish & Chips Friday!
Wow, and Fish and Chips (when made well) are very delicious! These videos are always informative, and the knowledge last much longer ger than the taste (and calaories) of the food 😅
@@Lisa_0519Fish and Chips is delicious and you’re right the videos are very informative and helpful ❤
@@davidkitaura7081 Fish and chips are delicious - but it is a LOT of one flavour. Even if you have gravy, mushy peas and ketchup (and obviously a barm cake). is it just me or have portion sizes for both fish and chips gotten out of control?
I wanna see her cook friday
@@leyubar1Wtf is a barm cake? I get mushy peas and ketchup they are common in the U.K. but what is a barm cake?
Hey! I agree with everything you said in the video and I had no idea there were different types of flour. I definitely think that explains why it tasted bad, combined with how old the flour was (I only found out after the video was posted). I also agree that my quest for the pure cookie was flawed in terms of the NIST ingredients. Maybe with your help I could revisit the project and make a cookie purely out of synthetic chemicals!
yes! collab please!
The collab we've all been waiting for!!!! It's like watching two titans
yess collab!! I need to see this!
Do a collab!
happy to see u survived the deadly cookie
I can say as Nile fan, he was never stopped by something being labeled as not intented for human consumption.
Love that you say "was" as if he's dead lmao, the laboratory grade snacks haven't killed him yet!
he shall never be stopped by the misty ole dangers of unfit for consumption
your use of “was” in this sentence implied he died tasting his chemistry
As a fellow Nile fan I am so glad to see an unexpected crossover between these two channels
@@momonomay3011 I thought he might have learned by now. He was never stopped but maybe he is stopped now
...
Somehow?
The fact Nile spent like 4000 dollars on cookie ingredients without even knowing there's more than one type of flour is admirable, I would follow that guy to the darkest pits of hell
@@brightphart Agreed, I think "asinine" is the right word, not admirable.
@@brightphartit's just a joke, relax. He just thinks that being so inconsiderate and still being a successful chemist is remarkable
@@brightphart Doing stupid thing is what you will have to do if you want to discover something. If not for people doing some stupid and risky thing we would never have the modern technology we have today.
@@brightphart I mean is there ever a smart reason to go into the darkest pits of hell?
@@brightpharthow do we know a thing is stupid without doing it? And a guy is doing the thing to show us it is stupid so we dont have to do it ourselve. How is that not admirable?
I'm an organic chemist. Usually we use an oil bath (with silicone oil) to heat up reactions, but I prefer fine sand because it's less messy. So I immediately thought salt would work similarly - it has some heat conductivity and should work well under its melting point.
Indeed, people cook steaks on salt slabs for example :).
turkish coffee is often boiled on sand too!
Hot sand is also used in cooking in India. Sounds like a terrible idea to me, but I haven't tried.
Here in Pakistan hot sand mixed with sea salt is used to fry off peanuts, corns and other stuff by street vendors.
Do you have a preferred sand or source? I am an inorganic chemist and biologist, and wanted to try sand cooking at home as i dislike working with large amounts of oil.
The best things about these debunking is when Ann scientifically explains why the 'hack/recipe' won't work while you can see said 'hack/recipe' going horrifically wrong
The worst part is when she has to clean it. Poor Ann.
@@vukkulvar9769 salute the late microwave that passed
@@finv10 He will be remembered
@@vukkulvar9769 rest in piece to our friend indeed 😭😭😭
Pour one out for that tub of cream cheese. It died for our edification.
As a PhD student, Ann’s section debunking Niles’ cookie video gave me deja vu. It definitely reminded me of a professor trying to figure out why one of their student’s results looks so weird, and pinpointing where exactly in their methodology caused them to get to their result. Fortunately Ann won’t make Niles go back into his lab and redo everything next week… yet 😂
I would watch a collab
time to spam nilered's channel
Let’s bully Nile for wasting his patreon money on 10yo bitter flower.
Okay... just to pick on him just a little bit. He COULD have saved a bunch of time and trouble just by READING... As funny as his content is, there's a LOT to be said about reading up on the STANDARDS of the so-called "laboratory standard materials" versus actual "purity" to avoid this kind of ambiguity.
Not to mention, just reading the processing date for the flour and a 5-minute read-up on WHY flour is always better for being fresher, or WHY we require "sell by" dates on consumables like flour and chocolate, would've saved him all the trouble of this "experiment" for its own sake.
Even as far as alcohol (liquor) the distillation process for EVERY form of liquor on the planet is intentionally performed to INCREASE purity, BUT the reason there are markets for so many different "kinds" of alcohol, even that it's ALL ethanol, is for the IMPURITIES that the basic distillation process doesn't get rid of... AND MORE varieties even have to do with the impurities INTENTIONALLY allowed into the stuff.
If it were any other way, there would only be "white liquor" versus beer or wine. ;o)
@@gnarthdarkanen7464 from some of his videos, Nile is not the type to be patient enough to read the small details. He’s more of a “do stuff and see what happens” guy 😅
I was initially skeptical that there was anything to "debunk" about Nile's video, but you came through with the sources! Great video
He has a voice like a fax machine.
@@skazkatzroy3444 look up nile green. someone made an ai voice parody version of him... and it sounds exactly like him
i was under the impression hes a student not a full scientist and even so scientist often make horrific mistakes. 1/3 of every surgery conducted in the us is followed up by a second to remove something the surgeon left in theyre. fixing this
@@EGOtsnm He is not a student, he is a professional idiot (in a good way). "Nigel has a BSC in Biochemistry with a minor in Pharmacology"
I like that she even tests and shows the ones that aren't necessarily horrificaly wrong like the herb storage or salt frying. Like salt frying as a concept is really cool and I like seeing both the downsides and that it kinda works even if it's not the perfect method.
Dave's joy at getting to have a normal biscuit as part of a de-bunking- you could almost see him thinking it was too good to be true before he tasted it.
He was chewing like he was waiting for the other shoe to drop 😄
@@Suetsumu To be fair, Ann didn't reproduce the "failed" recipe even using shop-procured ingredients. But chomping on that unsweetened baking chocolate and not being able to swallow it was priceless. Crunch crunch crunch... ptui.
Ann's sharing the load around the boys now too... they used to get the nicer stuff and Dave always got the really dodgy test samples
Giving your kid 100% dark chocolate is an S-tier parent prank, great work Ann.
when someone who runs a cooking youtube runs up to you and says 'quick eat this' you know what's coming
"Try it, it's PURE chocolate!"
....not if the kid likes it. I am well aware how strange it is. I love it because it's intense chocolate, and I need so little to enjoy it XD;
Even so, it's expensive, and I can make more desserts with milk chocolate, or dark chocolate when I can sneak it in. I only get my favorite chocolate on rare occasions
He looked like he was going to cry.
My Kindergarten teacher did that when she was teaching us about the basic tastes. Her only regret was not having a camera handy for it. In hindsight, I can't blame her one bit.
The sand baking technique is also very popular here in Pakistan, you can search for 'rait wali chali' (corn/cob made in sand) which uses the salt (it looks like sand in their dishes) and they dont fill up the cooking pot with the salt, its enough to coat some and they keep tossing it around to keep spreading heat. They use this to make chick peas, corn(individual), corn cob (whole thing), closed corn(before taking the leaves off, it bakes inside and they freshly peel it in front of you, then they rub masala over it with a lemon, its very tasty if its fresh) and also popcorns.
Yes! Those things are really famous
I'm just wondering...can you make fried fries in this?
@@QuintarFarenor well how they do is, they keep mixing and tossing the salty sand around so they can keep the heat even all around, so the fries are going to break with that much tossing. Also its going to be so much salty since the usual items they make dont have a soft or absorbative shell/surface
I waste SO MANY herbs and it breaks my heart. Your freezer is makes me feel so stupid, but I can't thank you enough. Thank you! Thank you!
You can also buy them already frozen and safe some work if you don't grow them yourself...
I remember the first time I tried unsweetened baker's chocolate. I was somewhere around 6 years old and I saw chocolate in the cupboard. My dad said "you can have some, go ahead." Excitedly, I took a massive bite. It was then I learned my dad is a massive troll.
That's how I learned about Dutch salted licorice 😂
You're not a parent until you've thoroughly trolled your children. Vinegar, mustard, lemon, etc. Seeing your kid taste these for the first time is one of the joy of parenthood.
@@rhadamantesomething3020 oh absolutely. I went on to do the same to my kid with lemon, chocolate and a sip of beer. What sucked was that he actually liked the beer lol. He's a smart kid though and knew it was a one time taste thing lol.
I learned my dad was a troll when he told me the seeds of the jalepeno are sweet.
Mm yup I also discovered the hard way that baker’s chocolate does not taste as good as it looks… nor does Crisco 😅 Does not taste like frosting. At all 🤣
Watching your son go through various stages of grief as he ate that chocolate was cinematic gold.
Betrayal of the brown bar that looks like chocolate
I know, right? I am in *tears* laughing. Poor kid, give him some good chocolate for being a sport.
Such a great sport! It's refreshing to see!
I can’t believe he lasted that long! Every time the enticing scent of unsweetened chocolate lured me in against my better judgement, I spit it out on the first bite!
My dad has a weird obsession with buying high % , extremely dark chocolate (I think his taste buds have gone with age) and he gave us all some 99.99% chocolate and it tasted like what I imagine eating from an ashtray tastes like. Like, burn some coffee to the bottom of a pan, scrape it off and eat that and you'll get a similar experience. The only way to get rid of the horrible flavour was to drink milk or lots of water or something sweet and then it became a lovely chocolate in your mouth. But the bitter taste was still there. The packaging even said it was meant to be mixed with other things - like sugar and milk.
Good practical joke to play on your friends and family though. But, he wasn't joking when he gave us all some. He genuinely thought it would be a delicious, healthy treat. 🤢
If you bake the egg in the oven further, you’ll actually get a very pleasantly chewy and savory baked egg! In Korea, we often eat stone-oven baked eggs like this in saunas and spas and they’re EXTREMELY long baked so it’s almost like a jerky-egg
This sounds amazing. What is the dish called?
15:06 Your son's chocolate taste test is definitely one of the highlights of this video. He's really continuing Dave's legacy on this channel
Oh my god I was dying seeing the facial expressions coming through on that
I actually enjoy 99% cocoa chocolate, but it surely is bitter!
I love how on the salt method, the answer basically came down to " it works! I didn't do great, but the street vendors probably have the equipment and experience for it to be good!"
Nice to see confirmation that Anne Will absolutely say "seems viable! but I don't have specific knowledge how to do it"
I thought exactly the same!
We have that kinda crackers also but instead of salt, they use cleaned soft sand so it doesn't affect much on the taste but more on the smell and texture
As a scientist himself [though not a food scientist], I bet Nile would love this video.
I think he would too
I saw his face on the thumbnail and burst out laughing 🤣🤣
He'd have a good laugh at himself and maybe make a short explaining where his chemistry knowledge ends over this, lol.
he would definitely be disappointed lmao
Ikr. And it would be fun to see a food-science collab of ann and nile
Good explanation of NIST standards. I manage an ICP-OES at work. You briefly mentioned something that i believe is a good point for teaching others about nutrition. "Nutrients are elements (primarily)."
So by example, a sealed bottle from 2013, while expired and not fit for consumption... it will still have the same atoms/elements inside. Those wont change.
Given you're Australian like me, it's almost impossible to buy "pure cream" and when they do have it, its so expensive. So the most common cream here is "thickened cream" which has added gelatine in it to help it whip better and be firmer, as you said. The butter cream is closer to pure with no additives, and I wonder how much cheaper it is tot he Pauls "Pure Cream" which is the only pure cream I've found in stores.
Dave's face after realizing he might have gotten an actually good thing to eat is too good, honestly.
I love the "it tastes like a normal cookie... only chewier?" like everyone in her family is trying to find out what's wrong with the cookie.
@@gotztago😂😂😂 they can’t believe their luck lol
Animal products cause disease 👉Dominion (2018)
Poor sweet Nile. Watching his boyish dream of a pure science cookie be crushed was gutting. I learn so much from both of you.
He's asking for it really :D
the bug parts are how vegans get their b12
Animal products cause disease 👉Dominion (2018)
He didn’t make it with enough love :(
@@DeerEwe
Love is not pure enough for Nile!
😂😂” they both taste…….👀 eggxactly the same” had me bursting out loud. Man I love dad jokes
I watched the worlds purest cookie and I couldn’t stop laughing at them freaking out over the cooking cracking 😭
Your youngest is a real trooper based on the facial expressions as he kept chewing. 🤣
I can't help but screw my face up with him as I watch him taste it.
@@HowToCookThat could you do more ai baking videos. How good are ai recipes
He gets it from Dave 😂
I've had 100% pure cocoa. It was the worst. I have to imagine my food sensitivity from being autistic made it significantly worse. But my buddy and I were sat over the trash can spitting it out for like 10 minutes.
I wonder how it compares to cocoa nibs if you chop it very finely. I can't deal with bitter things but I enjoy cocoa nibs if the treat is sweet overall
I need a “teaching Nigel how to make normal food” collab now. At least Nigel made his poor kitchen skills known and didn’t try to claim that it WOULD be better (or even good) in any way.
That would be so fun
Agreed.
the collab we didnt know we needed
It would need a different flour (more like all purpose) and a sugar sweetened blend of the chocolate, at the least. Ann could give Nigel exact directions for temperature so that the chocolate texture remains right, and Nigel would reproduce it with lab accuracy.
Ngl as a (home) baker I had to pause that video of his a handful of times because it was driving me crazy Lmao
When he shaped the cookie on the tray before baking……
That salt frying is useful for salty snacks or edibles. For example we use salt frying for seeds like sunflower seed or watermelon seeds or like salt frying raw wheat
Thank you Ann I have been having a bad time with Autism and normally find baking helpful but havent been able to bake, watching your vidios (on repete) have been helpful and relaxing and made me exited to get back to baking for those I love
I think the bigger issue with Nile's cookie is he cooked it in a vacuum heater - i.e., something that would siphon out all the scents and essential oils as it cooked it, leaving it with just bland nothingness. Not even the bitter taste you'd expect from the unsweetened chocolate.
There was a pinned comment that they didn't pull a vacuum on the oven, so it was just the door seal
There was a lot he did wrong in terms of conventional baking wisdom. For example, I recall he mixed it very thoroughly to make sure it was perfectly homogeneous, good lab practice but bad for gluten formation. He also baked it, took it out for a few minutes, and them after much debate, decided to cook it some more.
Ultimately, I love Nile and would encourage you to watch the video. Even if it wasn't necessarily pure and he did some baking taboos, he's a delight to watch.
@@TheGiraffeHatthat shouldn't make the chocolate lose its flavor though
@@TheGiraffeHat Yeah, I think some people are missing the point of his content in a way, counterposing his methods which draw on his organic chemistry training with typical methods of production is the point of the content I think, in that way teaching the process of organic chemistry. The process is the point, not the results. I'm surprised he didn't know all the stuff about SRMs though, but I guess its all about creating the science-style 'hook' in the content, but yeah I guess it's why he posted it to his second channel rather than the main one.
The biggest issue is that he had no idea how to bake!
As an Indian I can guarantee that the salt method does absolutely work...even people use sand to roast raw peanuts (shelled peanuts) and make Mudi (basically puffed rice)
Turkish Coffee is traditionally made by heating it in sand.
@@kizmetmars However, it's the cezve/briki that goes in the sand, not the coffee itself.
@@ErebosGR yeah, no ones drinking sandy coffee.
I'm guessing with both methods constant stirring would be essential both for even cooking as well as preventing the material from compressing the food.
As for how it would taste, I suppose that would depend on how much of the salt/sand can come off the prepared food.
So does it taste salty/sandy? I cant seem to be able to have a bbq at the beach without getting sand on my food I cant imagine roasting it in it.
Hey Ann. The salt fry reminds me of a similar technique used in the country above yours. They sometimes use sands to fry kerupuks instead of salts. And while the results is denser than deep fry, it can be an healthier choice if you want to reduce oil consumption. Although nowadays they also mix some oils to the sand to achieve shiny finish on the kerupuks
Wow this was really clear and incredibly well researched! Good stuff I can see why Nile appreciated this video.
Dave's little smile at his realisation that he could do a pun was lovely. 😂
Yes, I noticed that! I know Ann makes sure her subtitles are accurate but she didn't pick up on "eggs-actly!" 😃
The dad in him just leapt out lol
@@fishtank39 Oh no, Dave's the double threat - not just a dad, but also a journalist, we absolutely adore a good pun.
@@sileveeDave actually writes the subtitles. They mentioned it in one video.
@@samhitatripathy2782 I've heard Ann mention how it takes quite a time to do the subtitles, so to know that Dave does them, how could he resist repeating his pun?! It's great to see the family dynamic in the Reardon household, with everyone taking a role for Ann's vlogs.
I really appreciate your dedication in not just telling us a recipe won't work, not just telling us why, but going the extra mile to test it out so we can see exactly what would really happen (and often how you could fix it to make it work). Reminds me a lot of mythbusters from back in the day. Awesome work as always!
Not quite as many explosions as Mythbusters.
@@pandora8610
She does have occasional explosion. Eggs blowing up in the microwave, for instance.
She didnt do that with the first clip though. It wasnt even mentioned what was being made let alone why it didnt work (sometimes people like having videos playing in the background so showing something without telling is pointless)
@@namename9998that was just an example in the intro, she was introducing what she was talking about, it wasn’t a proper debunk.
@@AnEmu404 She literally showed a side by side of something that was supposed to work and the reality. Why show something that didnt work if she wasnt going to explain it. She would be just as guilty of the videos shes criticized that show something in the thumbnail but dont include it in the video. She did debunk it but she didnt use words to explain it.
you teach me more than I ever learnt at school. absolutely love these vids
Another good alternative to boiled eggs, if you have a steamer basket, is steaming them. It uses a lot less water since the egg doesn't need to be fully submerged and seems to come out about the same as boiling. Just be very careful with taking the lid off and make sure to take the steamer basket off the pot before trying to remove the eggs, the eggs will be very hot and steam is dangerous !!
That purest cookie part was interesting. Sad that he spent all those money to buy 10 year old flour.
Trust me, he knew it wasn’t going to end well 😂 Nigel is the best at indulging in curiosity… though not very good at cooking in general…
One might say it's an antique :)
spending lots of money on goofy shit is on brand for him LOL
It was never meant to turn out well, he's made several crazy food experiments like turning rubber gloves into hot-sauce or grape-soda. He knows they'll be awful, but it's not about the result, it's about the curiosity, the "hmm, technically, this should work". (Also, this one wasn't even on his main channel, it was on the secondary channel where he puts stuff he knows aren't good enough to be "real" videos and just side-experiments.)
The video got over 5 million views so far. Not too many regular cookie making videos could pull those numbers. He did not 'waste' his money buying lab grade ingredients . I would say the video was a win.
As an Indian, I can confirm that frying in salt absolutely works, people even fry dry peas and soybeans like that(both of which are wonderful winter snacks).
same in Pakistan, street vendors fry corn and peas in salt in winters.
I thought we used sand
@@theamhwaysometimes sand is also used but frying in salt tastes much better.
That's actually pretty cool!
I imagine that part of the reason it came out poorly with her attempt is just due to a lack of familiarity with it.
Does it normally cause the food to taste significantly more salty than usual? Is there a way to mitigate that she didn't know about? Or do you suspect it was just accidentally left over salt residue on the...crispy food thing?
It's also happened in Indonesia, so yup
As someone who doesn't know Nile at all, I'm glad for the comments here. In his cookie video, he definitely does not come off as someone who knows what he's doing ("pure" food sounds ridiculous to me). I'm happy to learn that he is actually quite knowledgeable and skilled in the crazy things he does. I should check out his channel.
On another note, I was surprised at how many of the videos were no debunks this time. So much worked! Even though there seems to be no benefit at all to some xD
His Nile Red channel is much more meticulous in both his process and his goals. His Nile Blue channel tends to be where he does weird things just to see what will happen. Both are fun to watch but you'll get a very different impression. :)
On the concept of "Pure" food. It's food as sterile and similar as they can get it, and is only used for scientific purposes when it comes to testing food. Thus the concept of a pure cookie made from those ingredients. It may sound ridiculous to you, but to write it off from that makes you sound a bit ignorant.
I highly recommend Nike's channel! It has very much reinforced the concept that "everything, yes everything, is chemicals"
My favourite videos are where he makes moonshine out of toilet paper, and grape soda out of surgical gloves.
The cookie video was actually hilarious, this man who's incredibly confident in the chemistry lab and has done some mind blowing projects was baffled by a cookie recipe.
@@ChaosLightspeed I read the cert for the flour and it was taken from the middle of a production run. It is certified for metals content.
Great stuff Ann thank you. And I love that you say "...by being kind to others".
Delighted to see the Nile Blue vid, I had a few (wrong) hypotheses for why it went bad, when I saw it.
I work as a chef at a hotel, and when we need to make boiled eggs for the breakfast, we just stick em in the convection oven on the steam option. Works like a charm when you need to make eggs for several hundred people! The steam also cooks the eggs faster than a regular oven, but I understand that not all home cooks have a fancy oven with a steam setting
I'm not sure you'd need a convection oven. I tried coddling some eggs in a bamboo steamer once, and wound up with boiled egg pucks instead; just sticking whole eggs in there would probably get you boiled eggs. Not sure how it would time out, but it would beat a similar pot for capacity.
How's the convection oven steam method do for avoiding cracks? I want to think steam is a little gentler and doesn't risk an egg cracking open as it's cooked.
@@benstevens44 eggs crack because they're jostling around in boiling water so steaming them would prevent that
A steamer over a pot of boiling water works fine.And yes it is faster than boiling in the water,wierd.
That might work in your case because you've probably got the oven running all the time, but for people at home, it's HORRIBLY inefficient and wastes electricity to run up the giant oven and then burn it for half an hour to cook eggs instead of just boiling it for 5-8 minutes in a small pot (especially if the burner uses gas which is even more efficient). 🤦
Cook's Illustrated did a thing on boiling eggs in their January/February 2012 issue. Their best method is 1/2 inch of water in the pot, lid on and the eggs steam. Adding more eggs doesn't appreciably lower the water temp (versus covering the eggs in water). In short, you get perfectly cooked eggs faster, with less energy requirement and easy reproducibility time after time. The 'life-hack' for those without a steam option on their oven.
Or, you could buy an egg steamer with auto-off for under $10. Mine uses 45ml of water and steams 7 eggs in 10 minutes [hard]. My partner eats 2 a day as a mid-day snack so buying the steamer was a no brainer after too many times of eggs on the stovetop being forgotten and setting off the smoke detector.
The fact Nile was using 10 year old wheat is so on brand for how much of a disaster he is with food lol
Maybe you can look at why his freeze dried food was also so horrible as well
Dude figured out how to make his own ferrofluid, but was surprised when the plastic container and floor couldn't handle the liquid nitrogen.
@@Sugarman96 the man is chaotic if nothing else lol
Yes!!😂
Debunking food fads and having NileRed in the same episode. What an absolute treat!
Just found this channel because it had the nile red video and I must say, I love this. Its informative, interesting, and personable. I love how thorough you are in your explanations as well. You just got yourself a sub and a like :)
I think it's lovely that Anne has started to move on from torturing her husband with weird foods by also testing stuff on her children.😂
Animal products cause disease 👉Dominion (2018)
She always has! Just to a lesser extent.
😂
That sounds so sinister 😂
😂😂😂
As a Nile fan and a How To Cook That fan, I’ve been waiting for this moment ever since I finished laughing my ass off at Nile’s video!
Sammmeeeee
That cookie was never going to work. Poor guy.
I love seeing your family helping with videos. You seem like such nice people. I wish you all the best xx
Your voice is as wonderful as ever.
Your staff or crew or family or support or whatever are endearing!
The Ann Reardon/NileRed crossover was one i didnt even know i wanted but it's definitely one i needed.
I feel so bad for nilered after watching this.
you're so cringe!
@@falco621 NileRed? More like NileDead.
@@falco621 why? He stated multiple times in his video that he is not a cook nor has he ever considered himself anywhere near a professional cook or even amateur. His goal was a failure but the adventure was a resounding success as the video is wildy successful.
He has a very great following that supports him and he is a very positive guy. So nothing to feel bad for him. Be happy that this person was kind enough to share her wisdom so that Nile can have answers he probably didn't have before to how and why his experiment failed. We don't chase goals for the success/failure. We chase them for the adventure and the experience. Or else you really can't learn from victory/defeat.
@@nunyabidness3429I think it was a joke
You’re explanation of the lab ingredients makes so much more sense of why the price is so high, rather than them being pure. I wondered what was meant by “for lab use only.” I learned something new!
*your
Yup. Proper labs and their workers aren't cheap. That's a great part of the cost.
Animal products cause disease 👉Dominion (2018)
Thank you for this extremely thorough video!
Totally watched this b/c of Niles video. Glad I did, u are a joy to listen to and explain things well
the homemade cream for whipping is an excellent cheaper alternative especially in specific countries where the price difference between cream and butter was astronomical at some point. I had a friend from Panama who told me they used to make their own cream for cakes for a long time because the store bought one was ridiculously priced. Excellent video as usual Anne
That used to be the case here in Brazil, but it's changing recently. The price of high fat cream (30-35%) where I live is now around half what it was 2 or so years ago, and it's much easier to find in stores, too. My guess is that demand was never that high for that kind of product, so it didn't make sense for companies to produce much, but COVID made people stay at home and cook more and Tik Tok brought US/European quick recipes to a bunch of new cooks, which increased that demand.
Here (and I would assume in other Latin countries as well) we're more used to low fat cream (15-20%), which you can use for other recipes but not for whipping. Whenever I'd need to whip cream I would mix the low fat one with butter, simmilar to the video shown.
It's also useful for occasions where you have a recipe that calls for some cream (like a soup, sauce, etc) and don't have any on hand. I usually have some milk and butter, but I don't always keep cream around since I rarely use a whole container before it goes bad!
Mock whipped cream is definitely a thing - but one ingredient missing in the recipe that Ann reviewed, is a stabilser. You get a much better result if you thicken the milk with starch (like cornstarch or arrowroot) before adding the butter. I've even used instant vanilla pudding powder.
@@iamdanieloliveiraI own an old Jubilee Bel Cream Maker and it's the coolest thing ever. I use it to make double cream for my coffee (heavy whipping cream + a bit of butter).
@@damonroberts7372 indeed, although not as common that's something I've heard ppl sometimes do.
I am Indian. I hv seen vendor cook popcorn, peanuts in salt but never the crackers. They always cook it in oil.
Maybe they do it some other region but not where I live.
Thanks for your debunking videos. You r the best channel for genuine, trusted , well informed and verified content.
Popcorn in salt, huh? I've got to try it someday. Thanks for the idea!
The salt thing is what blew me away tbh
@@ErebosGR You should try. I love the popcorns that get bit burned and has salt embedded in it. It's taste salty but really yummy.
Interesting. I have a question, does the peanut and popcorn taste really salty? Meaning then that you'll basically have salted peanuts and salted popcorn? Or is the salt taste not really prominent?
@@ErebosGR Not only Salt, even Sand is also used.
I love how you're not afraid to explain popular videos such as this one and that food coloring one
Immaculate chill vibes and very informative and polite!
For Salt Frying as Ann rightly pointed out the salt needs to be constantly agitated to 'fry 'anything. But she was using the wrong type of tools to do that, you need to use a wire skimmer for that. And that vessel size is really small for that amount of salt, you need a deeper dish as you do not want supreheated salt on yourself. With the right tools and the right amount of agitation, the food doesnt burn and has a great taste. You can try roasting/frying peanuts, cashews, almonds etc with this method too comes out great.
Salt doesn't fry
@@jimbeam8338 That's why it's in "quotes".
Animal products cause disease 👉Dominion (2018)
What does it do then? Genuinely curious non native English speaker hehe.
@@pjarnfelt Technically to fry something is to cook something in oil, but saying they were salt fried is fine - only really pedantic people would argue with you.
I think this video shows brilliantly that a) food science is a science and b) just because you're a scientist in one field you may be inept in another.
He knew it wasn't going to go well. He's a trained chemist but a expert CZcamsr. His $5000 cookie made far, far more in views and sponsorships.
@@jasonpatterson8091Correct. It's baking (and cooking in general) that's he's inept at. I say this as a big Nile fan.
I wouldn't have guessed why lab-grade flour was bad for cooking... I guess bread flour is the most common kind, but not the kind generally used at home.
I'm pretty sure Nile highlighted that he's pretty inept at baking in the original video :P
Especially when two fields share some surface similarity at some overlap. I can understand his confusion with the purity, when you are buying chemicals, even reference chemicals, his assumption makes sense. I could believe he just didn't have a reason to think reference materials from another domain were certified differently.
Ann! You teach me so much!! Love these debunkings they are my fav!
Great debunking video! Factual and well presented. Thanx for that!
Watching your family taste test things with those suspicious looks is always my favorite part, I imagine them thinking "What has she tried sneaking in this time?" 🤣
I would so love to see Ann and Nile collaborate on a true world's purest cookie, combining their knowledge of good food and preparation with scientific separation and measuring techniques
Ohhh yes
Wouldn't that just be Ann making a cookie from the best ingredients money can buy?
The concept is irreparably flawed from the get-go. Wtfuck is "pure" in this case?
That sounds amazing! I know they’d be able to do it.
@@spiritbond8I guess people get the idea that one ingredient is just one particular “thing”, i.e. chemical component, which you could of course purify to 99.999% at enormous cost. But of course, that’s not at all what ingredients are.
I love how your boys are now bravely trying the debunk foods. The 100% chocolate reaction was priceless!!
Great video! I'm not even interested in cooking, but find your work still so entertaining!
Nile's stuff is hilarious, especially when it shows how bad he's with anything cooking-related.
Flashbacks to when he tried "cutting" rotting vegetables with his bismuth knife, and it looked like he had never used a kitchen knife in his life.
@@laerin7931or cut the pizza (in the freeze drying video) with a spoon 😂
@@EmTheBig lmao that happened? ahahahaha
@@EmTheBig ...okay I've always found his vids to be a little too click bait-y for me to trust, but I think I might have to check them out now
@partariothegoth He honestly doesn't clickbait, or at least, he keeps it pretty minimal. He ACTUALLY did things like turn vinyl gloves into hot sauce or make an aerogel
Just adding my two cents here. As an Indian, there are snacks that are cooked in really hot sand as well. It is made in large vats over a huge flame(wooden fire was what I saw in my childhood). Puffed rice and puffed millets and roasted peanuts were some I've seen made this way.
Also, big thank you to Ann for everything you do!!😃🤗
My granny used to say that hot sand was ht best way to make popcorn, but I think I'd be too afraid of the possibility of grit to actually try it....
I’ve always wondered how you could puff rice without frying or anything! Like do they have to be levitating in the air 😅? Makes so much sense now.
@@mwater_moon2865this is going to sound a little insane...but sand actually tastes good...so even the grittyness is not too bad. But usually it would be shaken out of the popcorn/other items completely!
@@fancifuldevices Commercially they heat it and pull a vacuum. Ann JUSt did a video where she tested some kitchen gadgets and one was an old fashioned grain puffer that did the reverse, you heat the grain in an enclosed tube and then when the lid pops off, the grain puffs as it explodes out.
@@MsMusicfreak666Sand is really not good for your teeth.
Every once in a while, I stumble back to these videos, and I never regret it! 😅
Great video! I’m glad you pointed out the misunderstanding of what SRM are for. One aspect that gets overlooked is that different instruments used to measure chemical compounds in a sample often suffer from matrix interference. That is that the signal from analyte that you are trying to measure is being interfered with by the other chemical compounds in the sample. That’s why it is important to get an SRM that is similar to the sample you wish analyse to see whether your instrument actually can get the values provided in the documentation for SRM.
NileRed is interesting to me because he's always seemed kind of like a person with a lot of knowledge that's useful in the lab, but not a lot of knowledge that's practically useful in the world outside of it. Like how to cook food.
Nigel was made in a lab to make things in a lab.
Honestly, I'm pretty sure that EVERYONE watching that video knew it would be a disaster when he admitted he had never made cookies before. LOL
But the bright side is that in a post apocalyptic world he wold be able to eat like a king, drinking grape soda from his pee and eating cotton candy made from cotton XD
Given that he doesn't understand that the $3000 worth of powder he bought was for calibrating lab machines, ignored all the data supplied with the prooducts, didn't define what he meant by 'pure' or compare the items against that definition, or understand anything about basic food items, I'd dispute the suggestion that he has "a lot of knowledge that's useful in the lab".
@@JHJHJHJHJH To be fair, he's a chemist, not a food scientist, biologist, etc. And he also has two channels - one that is the "real" science, and the other (that this was on) which is just screwing around. He also doesn't pretend he knows everything, and admits that he figures it out as he goes, a lot of the time. That said he IS a chemistry grad. This particular video of his isn't going to give you a fair view if you're judging him solely from this one video on his casual and half-the-time-joking channel.
I loved how in Nile's video, he was the most stressed I've seen him while recording a video.
This man has handled mercury, aqua regia amd multiple chemicals that are a hazard if mishandled.
I love watching his videos. I learn so much watching them. It kind of proves that just because you are an expert in one field doesn't mean you know everything.
I prove that all the time. lol
It's concerning that he's handled all of those previously mentioned compounds when he clearly overlooks documentation. His approach to safety never sat right with me. Luckily, it has only resulted in a poor tasting cookie.
@@michaelcarey2614that is sort of the idea with NileBlue ofcourse it being the second channel. No prep, easier content.
@@michaelcarey2614 , I'm pretty confident his safety research scales with the danger of the project. As mentioned, nileBlue is usually lower effort and less dangerous projects. He's pretty thorough in his videos, but just like "reality" TV, it's best to avoid too much certainty of something by the video alone. The research and prep left out of the video is an unknown.
I absolutely love that you use your family to test products and food!!!
I came here for the NileBlue reaction, and you really taught me something. I love your channel!
You hit the nail on the head about the 'pure' ingredients. I work for an international food manufacturer and when we get standards, like chocolate, it is so that each lab across the globe can test the same sample. The supplier then collates all of the results and sends out a report afterwards.
That way you can see how well your methods are working and whether you need to change something to bring your method in line. With chocolate we tend to test characteristics like moisture content, viscosity and fat content as well as analysing which sugars are present.
if the samples are the base test for whether or not your machine is the same as everyone else's, and all measurements lead to the NIST sample as being the correct "specimen", for what is being tested, does that not mean the cookie is pure based on the fact that nothing outside the NIST samples of base products was included, and it was mixed under laboratory conditions? I think to many people are being caught up on the term "pure" and the semantics of the word.
@danielrobinson3632 The samples could be made up to deliberately have contaminants or to othedwise be unusual. This makes sure that people can actually detect them.
Plus, as Ann said in the video, the samples being used in the cookie video were no different from normal ingredients. They are no purer than usual but have just been tested incredibly thoroughly.
@@Grizz840 An NIST standard chocolate chip cookie would probably not use NIST ingredients. It would use normal ingredients in a normal manufacturing process, because that's the point. They'd contract Chips Ahoy or something.
@@Grizz840 no, that's just not what purity means.. the NIST sample is a reference material that's all.
@@bobson_dugnutt a reference to what, what is it referencing? A pure sample right
Great video (as always), but the real hero here is your son, who took a bite of 100% cocoa chocolate and kept chewing 😂 I've once tried 95% and it was awful! Also, Dave's pun was eggscellent 😂😂😂
Felt that kid's pain. He's a fighter
i really hope jed got a real lolly or something after that take 😂poor guy
even 80% is too much for our house (well. my mom can barely stomach the 80%. I'm a wimp and can't stand anything over like 65%)
It reminded me of the time my mom tricked me into trying a spoonful of Coco powder.😂
Kid lasted longer than I did when I thought I struck gold with the bar of baking chocolate I found in the cabinet.
This was great thank you for your knowledge!
Fantastic video as always.
I'm a big fan of both you and nile red, his strong suits are not in the kitchen! interesting to understand what those expensive food packs are actually used for ❤
Yep, was said in his comments about the differences also, but he went with close enough
The bit about the "pure" cookie was fascinating, one of the best videos Ann has made. She is always so good at explaining complicated technical matters in an easily understandable way.
Sand can also be used instead of salt for frying.
Thank you for another amazing video! These always make my week ☺
mmmm, crunchy
Yeah, exactly what ann explained is what came to mind when I heard “standard reference material.” It’s not about purity, it’s about knowing exactly what’s there, as a reference for other products
I've actually baked eggs before this. The scorch marks don't have any taste, but just look bad. I think you can eliminate the marks by just using cupcake liners in the dish. Also, this is a good way for soft boiled eggs, or if you need to make A LOT of eggs.
Also Alton Brown used a damp tea towel and puts the eggs on a rack in the oven.
Timed correctly oven eggs are quite nice.
I use the air fryer method all the time. You do have to learn your machine, but once you've nailed it, you're good. And like @dbathaone said, i get a lots more consistent soft boiled eggs that way. Perfect for Ramen or to become hot spring eggs
I can't imagine cupcake pans in the oven could hold as many eggs as a stock pot would. I guess it would take the water a few more minutes to boil, but still you could cook dozens of eggs in one of those
Just boil in a bigger pot lol.
I've done this too. Pretty useful for lots of eggs. And for those just saying use a bigger pot.... It's just another method. Don't do it if you don't want to.
the few times i've had 100% dark chocolate I can confidently say that it tastes like burning and suffering 😂
Eh, it's interesting in very small amounts
I eat it all the time. 100% cacao..
With a salad of half bay leaves, half rosemary, with a white vinegar dressing. 😋
Cup of coffee.. cup filled with coffee grounds and a bit of water.. black😋
Nice hot soup of salt water. Lots of salt😋
Caraway seed, star anise, and raisins trail mix. 😂
Ikr? Raisins? Gross
Not sure which brand you tried, but I quite liked it. Let it slowly melt on your tounge and it's very pleasant and decadent experience.
@@altersami9660 Except 100% pure cacao doesn't melt at mouth temperature. 🤭
Heck 85% doesn't.
@@altersami9660.. so I'm not sure what brand.. or rather what at all you're referring.
I adore your attention to detail!!!! You wanted to show the whip cream so Ann just makes some meringue drops!!(or pavlova?) you didn’t have to but you did. You’re the best!
The salt frying reminds me of a technique I saw in the Mekong Delta for making puffed rice using river silt! Obviously it's easy to get a hold of there because it's dredged locally, and I guess it's very fine so it makes good contact with all the grains. They heated it up in a really big wok then threw a bunch of rice in, stirred it and the rice would puff almost immediately. Then they used a big flat sieve and scooped it all up, shook it a bit to get rid of the silt and it was ready to be made into rice cakes. The whole process from stirring to extraction couldn't have been more than 10 seconds, and might have been less than 5. I don't know if they used a particular type of rice grain or if it would work with any kind.
I'd never heard of frying in salt but it makes perfect sense that it would work since the Aztecs fried corn in clean sand. It basically became popcorn which they would grind up and use as an ingredient. Salt frying is the same principle. That's really cool!
Ohh cool! What ingredient did it make, would that then be corn flour?
@Sfeksophobia I tried looking this up and could only find 2 articles, but they both mentioned that they made corn flour out of it, which could be used to make a lot of things. It mentioned they still ate the popcorn by itself too. I don't know if this is true either, but it said they also offered the popcorn to gods and females wore it in ceremonies or celebrations.
Niles deserves more love. His videos are interesting and he really tries to experiment with things. I think he was aware of the do not eat situation but did it anyways as he likes to experiment. I am actually glad he always says that he is not sure and when he doesnt know things hes open about it. Its all about experiments.
Yeah he's just playing around and overengineering for our own entertainment, I think this takedown was a bit too harsh!
@@whynot131313 I don't think it was harsh at all! If anything, she never contradicted or "attacked" Nile at all, she just explained why it didn't turn out well. I really don't see how you could think this was harsh at all, especially given how her "debunks" usually go.
This one was pretty obvious though, as someone who watched the original video, I was screaming basically the same stuff at the screen, standard references aren't somehow "pure", the whole basis for the experiment was flawed. His own complete lack of knowledge of even the basics of baking was amusing but doomed it from the start even if he didn't make the SRM error.
Niles deserves (and probably gets) a lot of love, I agree! I was so surprised when I originally saw his cookie video. Incredible how he can be so knowledgeable and skilled in chemistry and at the same time be such a poor baker who knows almost nothing about normal food. But on the other hand I sort of understand. I can do a PhD, but sending a social email is pretty hard for me. In the end it's just wonderful how we can all have our own weaknesses and strengths, especially if we're open about them!
@@Tinil0 Exactly. By about 60 seconds into the video I knew it was going to be a complete disaster, for all of the reasons that he thought of and for a lot of reason that he definitely didn't.
Animal products cause disease 👉Dominion (2018)
Always love the taste tests!
Thanks so much Anne for the knowledge you share for free cos I'm sure it cost you a lot of time and effort to put together.
Dave hitting us hard with that pun 🥚😂
Top shelf dad joke! 😂
I was definitely surprised that Nile got confused about the difference between pure and well characterized.
yeah sometimes he makes silly mistakes.
it caught my eye when i saw "pure" food ... liek what is pure? absence of something and in food which is so chemically complex, I find it ridiculous to say pure food. sounds like those religious foods.
@@HisameArtworkyou mean like when you're supposedly eat the body of Christ in a symbolic way or do you mean some kind of fast?
Soon as I saw he was using NIST ingredients I thought "Oh boy, those are definitely expired."
I think he does know the difference pretty well but he just cross terms in the heat of the video, because i saw him talking about purity like she explain it in this video before
@@masteradvanceisn't that just lazy video planning then? Lol
oh this is a crossover I didnt know I needed but one I appreciate
Today I learned about SRMs! Thanks!
I always love when two channels I follow unexpectedly crossover only for me to realize it makes perfect sense. NileRed has done some other food-related videos in the past, like making cotton candy from cotton balls! He makes the chemistry easy to understand, much as Ann does when she explains the science behind cooking
I spent some time working for a food and pharmaceutical quality control group, and I can tell you now those standards are downright cheap (at least on a per gram basis) compared to some more specialised materials. My lab straight-up refused to order some materials at standard grade because they were just too expensive to justify, but I used to work with one particular standard mixture that cost $1500. For 3 tiny capsules, each containing 0.5mL, which was only about a 0.1% solution of the 6 actual compounds we were testing. Us analytical chemists are an expensive breed! That standard also involved some extremely dangerous chemicals, so the cost of making sure the people doing the formulation and certification stayed safe and healthy was passed on to us in the price.
For the homemade cream hack, I've been taught to add in a egg yolk alongside the butter to help emulsify everything together, and get stiffer peaks later when beating
It works just as well as store bought cream
I've been waiting for this!
You should get in contact with nile red/blue and assist him with making another cookie if possible. I love both your channels!
Yeah he clearly has no experience baking, he was so worried when cracks were forming in the cookie
A collab would be great, but I doubt he’s very interested in trying this particular experiment again 😂
To what end? What's the expected goal? Define it specifically (if even possible). Should they get a bunch of base chemicals and combine them to create the ingredients? Should they just start with atoms? The cookie wasn't even on his main channel, it was on his second channel because it was never meant to be a real experiment, just a side thing out of curiosity.
@@I.____.....__...__"Can we make a cookie using only laboratory samples and equipment that tastes and behaves similar to the ones your grandma makes?"
He already has the ingredients. May as well squeeze another video out of them.
@@TheBluestflamingos he had enough flour for ... one cookie.
I think the oven "hard boiled" egg method is best if you just need a whole lot at once.
Thank you for continuing to showcase interesting things for us!
idk... a muffin tray is still just 12 eggs - that amount also fits very well into my pasta pot... and I have 4 heating plates on the stove but just one oven. Even if I needed an obscene amount of boiled eggs, I think I'd just boil them in water. Especially when you think about that if you do it in several batches it gets more economical, since you can use the same pot of boiling water for like ten batches of 10 eggs each
@@hopejohnson6347 Yeah, I mean, even if I needed a full 36 count tray of eggs hardboiled, I'd either use the stovetop or I'd get one of those purpose built egg cookers because with stovetop I know how long it takes there's no guess work and with one of the egg cookers it's practically set and forget do the eggs can be made without needing to watch over them, once done swap to next batch... either way would use much less energy than using the oven. And even if I was using the oven, I'd be filling the muffin tin with water in each cup anyway, scorch marks are not desirable and I would suspect having the eggs in water would help prevent the tin getting beyond the water boiling point and scorching the eggs. Maybe also have the mufffin tin sitting in a tray or oven safe dish of water as well.
In a commercial kitchen, if you need a whole bunch of boiled eggs, a steamer is the way to go. At home, I think the only way this would be useful is if you just don't have a large enough pot to boil them in - it takes longer and they aren't going to turn out as nice.
@@chaoticneutral6288 Yes, you can stack the eggs as long as they are all submerged in the boiling water.
I have done this without the tray, I just set them on the grill. I was trying it out when it came to me that either way you get a hard, or soft boiled egg. Yes the shell can get burned but it works, just not all that well.
Sou vide should work better.
I fall asleep to your videos every night because your voice is sooo soothing!!! We love you ❤