Does water EXPLODE in the microwave? Debunking fake hacks 2023
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- Äas pĆidĂĄn 13. 04. 2023
- Does microwaved water explode? Can you cook pancakes in the air fryer?
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Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. In this episode we look at exploding water, eggs exploding in the microwave, does baking on flower temperature keep cakes colourful, does an immersion blender make food colour brighter? Should you cut cakes in from the side? Debunking fake videos and testing food science. Join me for creative cakes, chocolate & desserts, new video every Friday.
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I once found my baby sister putting eggs in the microwave. Having seen Anne's previous video on it I was absolutely horrified. She just had no idea it was so dangerous! I think she found it on TikTok. It's upsetting how this information can get everywhere, even to children. Thanks for keeping me educated Anne!
Cookin eggs in the microwave isnt an issue if you do it properly
As stated at 5:21; you absolutely shudnt poach eggs in the microwave. Ann extends this to all forms of cooking, but if you scramble and microwave eggs; it wont explode unless you way overcook that stuff, and even then itll explode durin cookin, not just randomly due to an air pcket... Bcuz you keep mixin the eggs to prevent such formin
You can egen cook a whole egg in the microwave tho, you just are probs gonna want to **repeatedly** pierce the yolk and scrape the edges inward durin cookin to prevent any potential buildups
The real thing you shud nvr do with eggs is leave them to cook in an area theyre bein heated from the outside in, without any agitation of the egg to prevent gas buildup
Ive cooked eggs in microwaves my whole life and have nvr even seen an egg explode in a small way when taken out; bcuz i dont try poachin eggs in the microwave, and even if i did... Id be smart enuf to poke that thing with a wooden skewer to let the gases escape before i cut into it
Notably, ive witnessed superheated water from the microwave before, and as such, i tap the water cup hard enuf to agitate the water if i ever notice its not boilin when it rly shud be boilin; and thats meant to be the rarer exp
@@SylviaRustyFae why would you continue to write long comments to encourage other people to heat their eggs in the microwave no matter how much you hear it's dangerous? It's one thing to take the risk for yourself, but trying to make it seem like it's not dangerous feels inappropriate to me. I've never needed to cook an egg in the microwave so bad it was worth risking it exploding boiling water in my face.
@@SylviaRustyFae There might be children reading your comment. How about you don't encourage this behaviour? If you want to keep doing it - I don't care.
âââ@@jadziajan Even though they're being really annoying about it, they are sort of correct about one thing. My parents have cooked scrambled eggs in the microwave my whole life and it's been fine. They just set it for like 30 secs at a time and mix it in between. BUT cooking a whole egg as is in the microwave seems way too dangerous to recommend in any way, especially for children. I personally always cook eggs on the stove, but it is correct that cooking scrambled eggs in the microwave is fine as long as you keep checking it often. With that said, most people should just stick to the stove which is safer as you have more control.
@@SylviaRustyFaeAnn literally said in the video that piercing the yolk doesnât make it safer to cook eggs in the microwave, yet here you are trying to claim it does and that you know more than her.
At this point, Iâm going to need a citation from a credible source before I believe that itâs safe.
I was really surprised Anne repeated the experiment with Super-heated Water, and while that was genuinely scary to watch, I'm really glad she did if only to save one person from serious injury at home.
You can tell the spoon sheâs using to add the powder is attached to something longer, so she made sure to be a safe distance away.
I did that once by accident because I forgot about some water I was heating for tea. Absolutely terrifying
@@Catheidan did u get burnt at all? thats so scary
@@AnaOhKay fortunately not. Just almost had a heart attack
Yeah uh, I usually use the microwave to re-heat my coffee so i think i'll use a little hotplate to keep my coffee warm from now on (for that very use), getting burnt isn't on my to-do list
I'm really confused as to why Sugarologie is included in this, her channel is all science based, like more science based than any cake content I've ever seen, she shows research papers and does very thorough tests herself, even created a new version of American buttercream that's not chalky.
@@BebbaDubbs right!! Why was it in the thumbnail ??
There's no way to keep the color as condensed after adding air to it as the color was before. Adding air will always lighten the color. Anybody who claims otherwise is either wrong or lying.
Somebody sent Ann the video so she says, "Let's try it out!" So she tries it out. She said it works, but not dramatically and does reduce the volume, so it would be easier to just add more food coloring.
@@jenni8982Too much food coloring often tastes dreadful to people. Itâs the dark red elephant in the room few content creators want to acknowledge.
@@jenni8982 don't try and be reasonable these hens don't want to see reality. :P
But wait Ann! You never told us whether or not planting a lemon seed in an eggshell at my uncleâs house would give me delicious apple juice! đ
When life gives you lemon seeds, make apple juice!
Or the beans thst make potatoes đ„ đ
I forgot to plant it at uncles house quietly. I am now getting tomato juice. Make sure to plant it quietly to get apple juice.
WAIT!!!
HOW THE F*** DID I END UP WITH PAW-PAWS?!?!? ;o)
the eggshell*
I like that Pasta Girl really acted like she was doing something stuffing 5 servings of dried pasta into one plate's worth of fresh pasta. I would imagine the flavor was fine but the texture was dense as particle board. She may never poo again after that meal đ
Plus, it would have also had a really inconsistent texture, no way did she get all those tiny bits of pasta to be the same size.
right, that was the nastiest looking "pasta" i've ever seen, like honey there's a reason they sell it the way they do in stores
The noodles that she made looked like playdough I'm not sure why someone would want to eat pasta that thick
She pulled a Homer, compressing 5 pounds of spaghetti into one convenient, mouth sized bar!
ââŠHospital, please.â -Homer J. Simpson
Itâs obvious people only do this type of stuff for views. Itâs a waste of food I say donât even give ppl like tht attention
I like that some of the debunking is not just "yes, this works." and "no, it doesn't."
With you, there is always nuance, adding a "but" or why and how anything works.
I appreciate learning a little bit more about food every time a video pops up!
Come for the debunking, stay for the food science.
Same
I agree, debunking has a deeper meaning than yes it works. Now it is yes it works but not for the reasons they are saying.
Unfortunately it seems Ann's been dishonest about a creator in this video.
@@jameelagill5408 wdym?
The lemon seed to apples thing really works, trust me. Not only that, but you can get different kinds of fruit if you use different eggs. For example: When I used a duck egg, I got pomegranates. But when I used an ostrich egg, a watermelon tree grew out of it.
Use a quail egg and you can get a delicious potato bush
Just be careful with wild-found eggshells - Starling eggs produce _sour_ cherries, which is _not_ something you want to find out by eating one. :D
I used snake eggshells and got dragon fruit, but if you microwave the eggshells for ten minutes before planting, they'll turn hot pink and grow habanero peppers.
Can I get the name of the Ostrich egg supplier....
When I read this comment i felt like I was having a stroke
You know, I appreciate that Ann's first reaction to people doing dangerous things unknowingly is sympathy. She doesn't call them stupid for not knowing better, she just feels bad for them.
Because it's not their fault for trusting things that claim to be trustworthy.
W Ann
@@cairrean2412 true.but again this is the internet, there's bound to be people who thought they are smart enough to not try anything. How are people going to know that a supposedly clean how to channel actually omit the risk on their video?
What's baffling was there was a guy that was somewhat well known content creator that tried to debunk that 5 minute crafts hacks all are bad by picking some that was safe, and conclude it was not all that bad, not realizing how harmful that attitude was when all their hacks are lumped together and it was random whether they work or not.
@@dodixaber8968 there is always a cocky guy isn't there
She saves her derision for the content farms, as she should!
I'm dying laughing at the last one. Ann is all "nope not even going to try to explain why this entirely insane" đ
I laughed so hard at the sass. "Look how far we've come."
A-men!
I watched this daft pasta one fifteen minutes ago and I'm still laughing. đâ€
It's a silly video, but if you do that with mung beans, you do pretty reliably get mung bean sprouts. Though the clip failed to mention that you need to change out the water a few times.
It felt like one of those "I made a bot read / watch / listen to" meme posts
ĐŻ3TAW
I continue to be so grateful for you holding the tide against all this nonsense.
I think the tide is not being held, sadly.
@@user-jz2bm4wz1g dang well that is sad
@@user-jz2bm4wz1g i shall now unsub to one of the few youtubers i thought were decent
@@ChildOfGorb Ann is still decent. She just made a mistake by oversimplifying it. Do not unsubscribe to her over a small MISTAKE.
@Aurora Rowley the bigger mistake is not acknowledging it. She's had many days to respond and has said nothing. Sugarologie did not deserve being called out by Ann. It's lazy content creation and goes against everything Ann used to stand for. She'll repeatedly ruin a microwave to debunk junk but won't investigate the science behind a frosting tip? Weird.
Alton Brown, on an old episode of Good Eats, explained this concept of superheating water in a microwave. A bit sad Anne didn't give more details, but she was still 100% spot on - fully smooth surfaces give water no nucleation sites (points where bubbles can start to form), so the water becomes packed with a TON of potential energy and no way to release it until the surface tension is broken. Alton's solution was to put a single wooden chopstick in with the water you're heating, the wood is incredibly irregular on the surface and thus provides a bunch of nucleation points so you shouldn't ever have to worry about superheating water in the microwave. =)
She explained it in previous videos, thats why :)
Do NOOOOOT put wood in the microwave, I nearly caused a fire doing that. Wood gets very hot and unevenly too, and it will absolutely light on fire or at least burn and start to smoke. I did it once with a wooden popsicle stick when I was melting some wax for hair removal, and I left the stirring stick in with the cup of wax.
@@adaharrisonn - Itâs because the wood was dry; as wax does not contain any moisture.
Microwaves work by causing water molecules to spin super fast, and crash into each other.
So, if there is no water - things are gonna burn, because there is nothing to diffuse that energy.
If the wood is in water or soaked - itâs a completely different story.
Putting wood into water is going to diffuse the energy, from the boiling water. The water in any soaked wood is going to diffuse the energy, also.
When you have a dry wooden stick and wax - there is nothing to diffuse the energy, within or surrounding the wood.
This is why the bottom little lip of even hotel paper cups will burn if microwaved, also (recently realized this, in fact. Though, that could potentially be a combination due to heavy metals being in the materials, also).
Itâs, also, the same reason why putting a wooden spoon on top of a boiling pot of water helps to prevent the water from boiling over - the wood helps to absorb and diffuse the energy, the heat and steam produces/gives off.
@@XOChristianaNicole so should you wet the whole stick before putting it in? Or is just the bottom of it sticking in some water enough?
@@adaharrisonn Alton Brown just says to put a single disposable chopstick, not pre-wet, into a glass measuring cup with water when heating it up. I presume the steam from the water will be sufficient to keep the chopstick from scorching, but you can always soak it before hand or keep watch while it's heating to be careful.
8:50 Bad hack. If we're even going to the realm of food photography just chill the cake a little first then cut it. The frosting will not cling to the knife since it will have less moisture but still look the same.
As someone who didn't know that lemons could grow apples or lentils could become potatoes....that last video changed my life!đđ
From that video Ive been able to grow my own meat lemons at home!
I feel like it was probably a poor translation from another language. Especially given the weird mention of uncle's house.
I know, ever since Iâve been growing avocados from my orange seeds! đđđ€Šââïž
When life gives you lemons make apple juice
@@MaliciousMalcontent so, I've been planting my lemon seed all wrong? Wait until I tell Uncle about this. This time we'll have apples by summer.
Props for exposing these fake "life hacks", its crazy how many of them try to tool you, thank you for your service
For once, Heisenberg lets someone else knock
I like to believe that these people simply donât know how to do things and believed that others donât know too, so they made things up... like the noodle lady donât know how to make noodles so she proceed to to crushed an already existing noodles and make a new one..
Yo Mr White i think we found a better cook than you.
â@@ivannovalery6504 and by the way, I think the spagetti the lady shredded looked very good đđ but the new ones looked disgusting to me đŹđ
Ann, I love your videos! I just have one criticism for this one. The frosting hack you tested is from Sugarologie, who like you is a small creator who enjoys developing, testing, and sharing recipes. Your debunking hacks videos typically focus on content farms and other very large creators and, at a glance, Sugarologie's video looks like it might be from one of these. I think you should've clearly communicated what type of creator she is so that people wouldn't get the wrong impression. As a creator yourself, I really think you should be lifting up small creators, especially those whose channels are much smaller than your own.
I'd also really love to see you maybe revisit the hack now that she has made a response video showing a lot more information about how her process works.
Hi Starlit Reader, thanks for your comment. The video was sent to me to test and the scientific explanation given in the video was incorrect. It fits in with debunking and was debunked in a simple non-agressive scientific manner. The problem here is if I do what you ask and address this again in another video explaining it in more detail, including explaining why re-whipping the swiss meringue didn't work in her response video didn't work - then that would not be "lifting up" her channel as you requested. And that is why I am stuck here - you are asking for 2 conflicting things.
@@HowToCookThat Love this response, it makes total sense. When I first saw her video I also thought that the result looked a lot like the air had been removed from the frosting, which is a choice one can make, but I agree, is different to what she is saying happens. Can I just ask why you used this hack with an American buttercream, which she specifically said wouldn't work well as it didn't use the emulsion method (so, I thought that even she said this would occur by knocking out the air for an American Buttercream)?
â@keladry12 while she does show american buttercream to demonstrate and elaborate on the results, if you watch the video again, you 2ill notice she says "swiss buttercream" for the one used in the experiment
I think with colour it can depend on what is adding the colour. Matcha, for example, browns quickly above 325F, so baking it at a low temperature for a little longer will maintain that soft green shade, and preserve the delicate flavours. Artificial food colouring is probably more 'hardy'!
I'm 30 and I didnt even know heating water in the microwave could be dangerous.
But then again, like most Europeans, I use a kettle to boil water.
I guess its never too late to learn. Thanks Ann for pointing that out. :)
i sometimes boil water in the microwave but i always look for the bubbles to see if it's boiling. if it's been in there for a few minutes and there's no bubbles, i know something's not right.
@@dietotaku Critical thinking? Preposterous!
@@dietotaku I sidestep the issue entirely by only boiling water in filthy glasses. Mmm... You can really taste the nucleation sites!
I thought most Americans used kettles too, this is so weird to me. Even if you don't have a stove, electric kettles are cheap and work fast, and are much safer than a microwave
@@Hip.Username americas that really like tea often do end up getting electric kettles.
However, the hot drink of choice for most Americans is coffee so many people have coffee machines instead and donât buy a whole kettle for the occasional times they want tea.
Ann honestly deserves a public service award of some sort. I would, however, like to actually see some hacks that work, or at the very least wonât put me in the hospital. I remember that lady that said to put your strawberries in glass to make them last longer. That was brilliant.
I agree, she deserves an award for Public Service.
ann has given many words of wisdom over the videos im sure itâs just about compiling them
wait what's the strawberry hack? my husband buys strawberries all the time but they always go bad before he can eat them all.
@@dietotakuif you prep the food they will eat it out of laziness đ get yourself 2 large divided glass Tupperware and wash and cut all of your fruit and veg when you get home and put them in the glass Tupperware. Since all you have to do is pull it out and eat it. It will be the first thing to or they eat because itâs easiest.
Ever since the strawberry glass jar video I bought 2 extra large glass jars for my berries and its worked wonderfully for my household. One of the best tips I ever got.
I can always appreciate a "do not boil water in the microwave" reminder.
For many years my mom used to make her tea that way. One day, doing the same exact thing she did for 30 years (with the same cupđ ) She picked up a tea bag before the water had a chance to cool and settle and it exploded in her face.
oh my god that's scary, to think i used to heat tea in the microwave too. my mom still heats milk in the microwave, is it still dangerous to do so? ty
@@n76543 not sure. Milk has fat in it, so it probably takes more time to boil? My husband is from a country where they have to boil.the milk before drinking. He never used a microwave in his life. But then he came here with me and uses a microwave every chance he gets đ I think he just doesn't heat it long enough to boil. Just enough to make it warm
@@cherachapin3826 thank you! my mom likes her milk as hot as possible and i found it can also be similarly unsafe, i will have to let her know đ
It's not often I'm glad I have hard water, but the minerals keep it from super-heating.
You can also do the boiling water trick with freezing water, which is in my experience safe and a lot more fun! If you take a single use plastic water bottle and put in in a fridge/freezer set just below freezing, you can get the water to that temperature without it turning to ice. Then if you shake the bottle to introduce air bubbles, or drop it, or otherwise disturb it, it will visibly turn to ice! If youâre careful, you can actually keep it liquid long enough to drink from it and feel it turn to ice and then melt quickly back to water in your mouth. Very fun sensation!
yeah it's called supwecooling water!
You didn't finish the sugarologie video, she shows whipping the frosting again after immersion blending and the color mostly stays at that more pigmented shade. She thoroughly researches and tests her methods and is an incredible resource so it feels kind of rude to lump her in to a video with scam channel hacks. I've personally tried this one and it does keep it more pigmented than whipping alone if you follow her entire process
@@roanc3709 Did yâall miss the Swiss part? 2:58 Itâs right here, just in case you missed it.
@@roanc3709 or Ann was sent a repost which skipped half the original video
@@sparkle_twink if that is the case then it is still 100% Ann's fault.
If you want to debunk something then you need to go to the source.
Did someone make a bot program to defend Sugarologie in the comments? lmao
@@roanc3709 You're wrong. Adding air to anything lightens the color regardless of the method of coloring because working air into it makes it less condensed. There is no way to whip something up with more air and not lighten the color. You and Sugarologie are both wrong.
As an Italian seeing the spaghetti in a blender killed my soul...
Great video once again! I'm now going to have a nice carbonara to heal :')
not even Italian, but i was just confused at what the point was. at first i thought she was gonna make vermicelli out of the pasta.. but then that happened
@@ghoulchan7525 I think the point was to have the taste and texture of fresh-made pasta "without the hassle" of making them from scratch...
Yeah, powdered dried pasta isn't a replacement for flour, and that was clearly not well made (that paste was still sticky, and ideally you would want to use a laminator to have a THIN sheet to cut into pasta)
Maybe her goal was to have the most concentrated pasta meal ever, whoever ate the 8 giant noodles she made ate 2 boxes of spaghetti đ don't tell her about carbonara she'll ruin that for her next tiktok
@@NWolfsson yeah what she made in the end looked very crumbly.
also i think sticking ready made pasta in a blender is more work...
@@Hip.Username She'll cook the egg in the microwave first xD explosive carbonara
A few years ago my mum did the microwave egg âhackâ and we ended up getting egg all over the roof and the house smelt like egg for ages. Lets just say looking back, best option out of everything
After the rabbit hole I just went down, I'm surprised more people on here aren't talking about the Buttercream coloring thing
Wake up babe, Ann reardon uploaded a new debunking video
Amen, I feel the exact same way
AWAKE
I remember reading on a baking forum that if you dehydrate your buttercream in the refrigerator the food coloring will incorporate better. It worked for me...but my buttercream was dry. Sometimes you have to choose: flavor or looks.
Oh my God! Finally the water thing has been explained! I remember seeing a news report as a child about a woman who got severely burned after she stuck a spoon in a cup of water she heated up in the microwave. Scared me for life but I never understood how that worked! Guess it's a good fear to have.
happened to me exactly like that. very painful
I knew about super-cooling water, which is generally good fun in a flexible or open container, but I had no idea you could super-heat water. I don't often microwave water, but I'll try to keep this in mind.
Thank you!
It always amaze me how I keep a bottle of water in freezer stay liquid, but when I pour it then suddenly it contains ice appearing like from nowhere.
Ann: Superheated explosions are rare
Also Ann: Reproduces it on command
Both of those things can be true at the same time.
The differences of random factors in daily use and a controlled experiment where you've eliminated said factors.
Most people use tap water and/or old glasses, so it would be rare in day-to-day life thankfully.
if you know what you're looking for, it's not that difficult.
We also don't know if Ann needed more than one try.
I can just imagine the Pasta Queen's horrified face at that pasta making video! Always love your debunking videos
No need to imagine it, she made a reaction short: czcams.com/users/shortsUkETqQOaJm0?feature=share
She does have a video reacting to it đ that's where i knew that footage from
That pasta video is just Rage Bait.
The Verge even has an article about rage bait cooking- it's created _just_ so people share the video in anger, write angry comments, & get more clicks, because the more engagement the better. It's not meant to be real at all, and it's definitely a type of fetish @ this point.
How Ann doesn't know by now that this is just Rage Bait cooking is strange to me; I thought she'd be able to point them out by now- especially a video from the queen of Rage Baiting herself, constipated pasta-girl.
@@JustTheWarning she's done a whole video on how channels like 5 minute crafts are just clickbait moneyfarms. she's also said that the best thing to do if one actually sees this sort of video in ones feed is to leave immediately- not to dislike, comment, or anything. when she takes this footage, though, the originator doesn't get money for us watching it, and it is still important that there exists a warning of some sort, someone to tell the impressionable youth that boiling eggs in a microwave is dangerous. earlier, she had a video about electro-burning wood, and how that is incredibly deadly, and has gotten numerous people killed, and I'm sure that that video has saved peoples lives. misinformation is always worth countering with the truth.
â@@JustTheWarning im glad you mentioned the fetish bit. I recognised the voices of those two from a DIFFERENT video calling them out for making fetish videos on tiktok and selling them to children. It was one where she strips in a store and does some stupid "bra hack" that requires shoplifting. Theyre notorious for this and on every platform.
I remember from watching some food photography video you could also just have the cake refrigerated and cut it normally with a slightly heated knife to get that clean cut.
@ghostly.creature - Savvy caterers have a pitcher of hot water handy to dip the knife in while serving wedding cakes, works a treat to get clean cuts.
@sugarologie has posted a response video to you talking about her buttercream video. It's very thorough.
sugarology is terrible. esp when she claims to invent techniques that have been around for years
@@rumblefish9 She mostly tweaks existing recipes a lot and gives really thorough instructions and scientific backgrounds for what she does, basically making it fail-save. That's still a great feat and nothing I'd call "terrible".
I learned about the super heating water from Alton Brown. In the episodes he would heat water in the microwave he would say to put a chopstick into the water before putting it in to break the surface tension.
This is what I do!
2 references to AB in this video. As Ann was talking about baking the cupcakes, I could hear him saying, "golden brown and delicious!"
I would love to see a mashup of H2CT and Good Eats.
Yes AB taught me to use chopsticks, and if you don't have wooden chopsticks, a plastic spoon works in a pinch. Do this for ANY liquid. :)
@@Janya1999 I really don't think we should be putting plastic in the microwave. Maybe find a wooden skewer or something similar
It's got nothing to do with surface tension, he's just outright wrong there. But most wooden chopsticks aren't smoot enough to allow superheating. I want to use the term nucleation points, but I suspect that is not the correct name for what the chopstick provides.
If you want to pull off a nearly identical but totally safe weird water phenomenon, leave a bottle of water on your dash overnight when it's well below freezing. It should stay liquid until you move it or start the vehicle, at least until the sun or the temp comes up. Not sure what makes thd dash so special, but I get to do this on most frozen mornings.
Ann keeps sacrificing her microwave for our safety xD
This is tje new oneđâ€
Really wonder how the person that sent her that frosting video is feeling right now lol
Oh, Bianca, look what you unleashed. đ
I used to microwave an egg everyday for a breakfast sandwich, but I also used a little plastic vessel with a hinged lid designed for doing so. They did tend to pop a little, but the top did its job and kept the steam explosion contained enough to keep the microwave clean.
I did it every morning in high school, but I never found out about the explosion thing because I scrambled them first. I guess itâs a different situation then, because it never did anything but make the kitchen smell bad. The exploding poached eggs sure look scary, though!
@@stephaniedesmond8329 We used to do scrambled eggs as well (cooked on lower power). I wonder if just scrambling it fixes the entire problem. We never had problems.
@@rachelbird2440 Maybe it does; breaking up the internal membranes of the egg probably means thereâs nothing left to pop?
â@@stephaniedesmond8329 It's not about a membrane or anything Ann explained that in another video.
The buttercream hack is very Sugarologie. She does a ton of experiments on getting more stable frostings and better colors, but I have found when I try them, they often have odd textures that aren't as pleasant to eat.
Iâve never tried it because I figured it wouldnât taste very good to have the air taken out of it (which she did also share that is what is happening).
Iâve had some good success with her methods.
@@markbollinger1343 Oh, her experiments are really interesting, and I've gotten some of the same results she has in the frostings, but I never wind up caring for them (taste-wise and texture-wise) as I do with the classics.
It feels like with frosting you have to decide between aesthetics and taste. I always had trouble with buttercream melting when I was making cakes for summer birthdays and man is shortening frosting very unappetizing lol.
Nowadays I just stick to Swiss buttercream and try not to go too nuts decorating. I'd rather have something that tastes amazing than looks amazing.
I used her ermine frosting last week and while it tasted really good, I do have to agree that the texture was not quite what I was expecting. It did use cooked flour thickener so I may have not been as careful to cook it, but from what Iâve seen, I agree with you on that.
Nothing is better than getting a notification for a video from your channel!!
agree!
agree!!
Amen
I'm up. I'm up
Yes!!
I could watch your debunking videos all day
Like many other people here I think you should address the "debunking" of a "hack" that you got wrong with sugarologie's video
I think I had the boiling water one happen to me! No explosion, but I heated up water in a mug, and when I added my tea leaves to it, it suddenly fizzed and boiled over and I had to angle the mug so it poured on the floor instead of all over my hand. Never had that happen before. Very cool to see an explanation of what that might have been.
That last one is a well known trick where they say something obviously incorrect (like calling lemons apples) to get people to correct them in the comments and thus boosting engagement metrics. Helps them get more views.
The rotisserie or turning plate in microwaves was added to cut down on liquid explosions. The turning helps move water around so it's more likely to boil. Added in the 80s because even though rare, with far more people having microwaves, these incedents were happening more often. Our late 70s microwave did not have a rotisserie. I don't put a cup of water directly in the center but off center, so the cup is jostled around a little more. Not sure if that helps, but that's what I do just in case.
I am pretty sure that the turning plate was actually added because a microwave heats very unevenly. Since a microwave uses electromagnetic radiation to cook stuff, you will have spots where the waves interfere in a destructive manner, resulting in virtually zero heating. The rotating plate is primarily there to even out the heating
Thank you for showing this video in a brutally honest way. I know some family members who place the eggs and water in the microwave and this video will help a lot!
9:00 When life gives you lemons, make apple juice and let life wonder how you did it
I love sugarologie videos. She walks us through testing and experimenting with each new things she creates, like her frostings. Some of her experiments have reminded me of Anne's
Iâve watched her before too. I was a bit surprised to see her reasoning here was off, despite the hack actually working for brighter colors.
Love sugarologie videos as well!
yeah think Anne is actually wrong on here.
@@sanachanto i think Anne just needs to see the full video if shes not. if you heat up the frosting it def brightens the colors. you just need to whip it again.
@@nothanksplease Done this. It results in a very flat buttercream and absolutely does not work on a meringue buttercream. Further, I've seen the short Anne references here and at no point does she mention that the air is going out of the frosting in said short, she fully leans into the emulsion theory. Which is actually common of all of her frosting videos, including the black cocoa frosting and the read beet frosting.
Sugarlogie's videos are fun, but they're based almost exclusively around aesthetic and her foods are not optimized for flavor. It's cool if that's what you're going for, but that doesn't make Anne wrong here.
Thank god you said super heated water does happen, because otherwise I would have felt I slipped into a different reality. I have had this happen before, but fortunately I wasn't burned. It was terrifying though.
I also tried to make a small bit of custard in the microwave and that was also not safe at all, but fortunately just exploded inside my microwave.
I love microwaves, but I also fear them.
I grew up making eggs in the microwave, can't tell you how many times I did it. Seems I dodged a bullet. I would never have known about this danger. Thanks for the debunking.
The one with the water reminds me of the time my mom was getting really frustrated that the pot of water took so long to boil. I remembered my teacher in physics mentioned something about the molecules needing something to aggravate them for them to move, so I threw a macaroni in and it immediately started to bubble up haha, mom was very surprised as she had no idea that could happen. I was surprised too considering we have very old pans and it was tap water so the odds that there wouldn't be a crevice in the pan or something in the water to start the process must have been really low.
"haha," when there was nothing at all funny about your comment. Apparently some people just don't have sufficient vocabularies to make full thoughts, so have to resort to foolish fillers.
@@jb6712 Who shat in your coffee today? You're really getting heated about the word "haha"? Get a hobby or something.
â@@jb6712 being snippy to random strangers over extremely minor, petty things like that, is an unbecoming waste of your time and theirs. You're better than that.
Omg, "aggravating molecules". That's so cute! I'm gonna use it all the time now đ If you're curious the technical term is "a nucleation point"
From a chemist's pov isn't so much from aggravation, but from changing the boiling point instantly in 1 spot and then watching it spread. Drop 1 sugar or salt crystal in and it will happen because you changed the bp by a fraction instantly which lead to a cascade effect.
A little trick for the darker colour one - either add the colour to the meringue before beating in the butter OR you can take a like a tsp of frosting, melt it and mix the color and then beat it back in. 100% works from a professional cupcaker
Excuse my lack of understanding please. I have never yet added butter to a meringue recipe. What is going on here? - genuinely confused, please help?
@@wombat.6652 No worries! The type of buttercream the original poster showed was Swiss Meringue. For this type of buttercream, you first whip a meringue and then beat butter into it. It's way smoother and less sweeter than the American buttercream but has more steps. It's harder to colour because it's smooth unlike American buttecream where the icing sugar easily absorbs the color. So if you colored your meringue, then beat the butter in, you'd get a more vibrant color. Hope this helps!
@@lavanyasaberwal5428 Thank you for taking the time to explain. Yes this helps.
I thought it was perplexing (if not a little misleading) that Ann didn't show the rewhipped Swiss meringue buttercream, but instead did it with American buttercream, which is specifically the type of buttercream the original video said this didn't really apply to.
@@cardiganweather I agree-that account may have gotten the scientific explanation wrong, but if you review more deeply, sheâs not a clickbait misinformation account and generally gives good advice.
I do much prefer the apple juice produced by lemons
Speaking as some one who deals professionally in audio signal processing,wiring, etc, I greatly appreciate your debunking some of the utterly whacked stuff we see on cooking "hacks". Audio usually doesn't hurt people, it just takes the money from unsuspecting people, and most of my "videos" (I'm not a video producer) are of tutorial issues, usually in acoustics or digital signal processing directed at professionals, with some hope of some "trickle down". So thank you for doing this debunking. It's extremely important. As to superheated water, yes, it is possible to superheat water. I have used that (CAREFULLY) as a magic trick about how "hot my tea bags are". Certainly superheated water is pretty )*((*& scary. (My dad was a high pressure boiler engineer from the 1920's onward, and was very clear on that issue!)
The cake slicing hack actually does work well with cream cakes like a swedish PrinsesstÄrta. It's much easier to slice from the outside in using a sawing motion, because when cutting from the top down the cream tends to squash.
I genuinely will never microwave an egg no matter how many videos I see of people doing it because of you. Appreciate you so much!!
Love your work! I always have had a very hard time not being painfully blunt. I am so glad that humanity has people like you who can just talk calmly, gently, and knowledgeably. Thank you so much.
I cannot believe it! Your face. It is not burning out! Honestly well done to figure this out finally. Love you, Ann, đ
just letting you know that sugarologie responded to a comment in that video about the portion and she did say what you said about the air, i just wanted you to know! đ amazing video, really love these debunking videos â€
Edit: seems like a lot of people agree, though i was upset to see that Ann dismissed her video as not true. I don't really wanna blame Ann for it and i don't she would've checked, still wished that she could of seen sugarologie's comment ^^
Edit: Sugarologie made a response make sure to check it. Also, please don't hate on Adriana or Ann, hopefully Ann responds to this situation
Yes, sugarologie is a very legit science baking channel. Though, she is an experimental baker so her videos aren't for everyone. I haven't seen the video that features here but it's a shame to see her lumped together with 5 minute crafts, I hope people don't get the wrong idea about her channel.
@@FrostedCreationsI know! Was initially excited to see her here, but having her dismissed alongside with other 5 min craft videos was a letdown.
Agreed, she has some great videos that involve a lot of experimenting for it. I've done the immersion blender for buttercream before and it worked really well to get a colour that I wasn't able to get with just food colouring which is when you would want to use that technique! Cooling and rewhipping it afterwards meant that I didn't even notice the difference between the normal buttercream or the one I coloured.
Thank you for these comments, I was starting to get worried. I really thought high of Sugarologie and after Ann's review my confidence in her was starting to shake but... Good to see it's still well-deserved and -based
Ah, thanks for letting us know! Absolutely love her content and well crafted experiments, she puts in a lot of work to get to the science and facts behind it all. It upset me to see her being clubbed with the scammers out here!
7:20 "We're making fresh pasta out of pasta"
THEN IT"S NOT FRIGGIN FRESH PASTA
Once you have that pasta, you can make fresh pasta with it.
Was Ann a teacher previously? She explains things so easily, she just seems like a very kind teacher to me.â€
She has kids, so she'd at least have some teaching experience from that alone.
She's a certified food scientist and dietitian, and before How To Cook That, she used to to teach young people to cook in her own kitchen. So yes â€
She is a dietitian look her up
You should probably revisit that frosting experiment
I'm sorry Ann but now our expectations are too high! 10 minutes just felt like a teaser, we want an entire 2 hour long documentary every week đđœđ
Dave's deep dive on content farms is unironically one of my favorite pieces put to camera on this channel. I have referred many people to it when discussing the issue. It is one of my top 10 most viewed bookmarks.
@@Taolan8472 Wait which vid? I may have missed it đź
That sounds like a reason to sub to get Patreon then. I'm sure making a movie a week gets expensive when you're buying so many ingredients
I just love everything about her
Her confidence
Her voice
Her family
Her channel
The things that she does
and I'd love if I could be her neighbor fir free food when she makes a big video full of cooking things xD
@@CrimsonAkato You would not like the debunked food she cooks. Check with Dave and the kids. Anne's corrected recipes would be great.
You left out
All the talent đ
The fallen internet is anxiously waiting for the 2nd coming of Tim Berners Lee đđ«
9:45 The great thing about the Internet is that anyone can use it.
The worse thing about it is that anyone can use it.
I love your debunking vids so muchâ€
I had a cup of oat milk that Iâd heated in the microwave boil over the counter once when I added a spoon of coco powder to it. So itâs definitely not just super pure water that this happens to
Very true! Oat milk is thicker though so I suspect it's easier to trap bubbles, rather than just not have them actively form, which is what happens with pure water.
Regardless, if you're using distilled water and have nothing to break the surface tension, the chances of it happening are even higher.
You likely had a diet coke and mentos effect with the powder. If you add powdered sugar to water that was boiled but left to cool for a minute or so, the same explosion happens. Fun science experiments, just not for kids.
Who knew apple juice came from lemons, or that potatoes came from mung beans?
I remember my mom warning me about superheated water more than 30 years ago, Iâm old enough to remember when we got our first microwave. She always said to boil it in a clear measuring cup and if you donât see bubbles after several minutes, donât open the door. Just leave it to cool off.
"look how far we've come...!" đđđ
Another great debunking video, Ann! The information about eggs is a genuine public service. Looking forward to next Friday!
I love it when Ann does everything exactly like in the "hack" and pours syrup on a failed experiment. It's funny.
A bit of a gardening tip - while you can grow from seeds you get out of your fruit, it will often result in a weak plant or fruit that is not necessarily exactly the same quality as the one you got the seeds from.
Fruit trees are usually grafted (same for roses) because the selective breeding for big, juicy fruit or particular flowers comes at the expense of other parts of the plant, including the roots. So the trees/shrubs are grafted onto hardy root stock.
Also, when a plant is pollinated and forms seeds, it may have DNA from two different plants so the fruit or flowers are not always going to be the same as the plant they came from. This can be a bonus, though as you might get different coloured flowers, I have seen this often with pentas flowers. Commercial plants are grown from cuttings or tissue cultures to get clones of the parent plant.
Love your videos Anne.
So happy seeing a new debunking video. Amazing video as usual! đ
The pasta one reminded me of dehydrated water, where you have to add liquid water to rehydrate the dehydrated water.đ
My family have been heating water in the microwave for years without realizing how dangerous that was so your video literally save me and my family.
Thank you so much for another informative video, Ann! You're the best!!â€
If you use tap water, it is generally safe. There are enough contaminants in the water that it will boil. It is the filtered/distilled water that can be dangerous.
As a kid, and much of my adult life, I made my tea via the microwave. Now I just use an electric kettle.
@@michaeldenison7339 yeah, luckily my family mostly uses tap water so we haven't had any explosion accidents.
Actually sent my boyfriend's dad your video about the exploding eggs as I remembered his parents talking about how their friends had shown them a trick to cook eggs in the microwave. Thankfully they got the advice before they tried it and no harm was done.
lol, so much fun and weird stuff to watch. Love your videos. And now I know one thing I didn't before, that distilled water can be boiling hot without boiling. Cool. (Not that I'd ever drink that anyway, but it's fun to know things).
The side eye during the spaghetti part haha I love it
But what did Dave think of the vertically sliced vs horizontally sliced cake?
Right?! That's when we know it's true
His opinion is critical!!!!
Ann: *uploads new debunking video at 4 am*
Me: *wakes up just to watch it and then go back to bed*
So the first one the air fryer pancakes are more like crepes lol. I love watching your debunks
I love your debunkings, so educational! â€
except she messed up on the frosting debunking video
@@princelasdoce1702no she didnât
@@princelasdoce1702 She didn't, shut up.
I loved the lemon seed hack. Those look like lovely apples.
Not to mention the bean potatoes. đ
It will work if you plant them at your uncle's house.
I reported that pasta video when I saw it on Facebook as dangerous, because of the part where they're shoving the pasta down with a fork whilst the blender was running. It's just immoral to allow them to profit from misinformation and normalising dangerous practices
Your little glances at the camera with the pasta one đ
Disappointed in the "debunking" of a food scientist. You make good content without trashing legit science unnecessarily.
Trashing? please. Yâall need to get a grip fr- Being a scientist doesnât make you infallible and she did the hack exactly as shown in the video. Not sure why all the crybabies came to this comment section over frosting, itâs honestly crazy how much yâall care.
Scientist exist to test other scientist. Its literally how the scientific method is performed ??!
If your method is stable it can be repeated by anybody at anytime. If not, you learn something new.
Science doesnt dictate that all scientist should band together on all theories. That's literally not the point at all. And a good scientist would encourage it.
I would say in defence of sugarologie, they do mention that the volume of the frosting does very much decrease with there method. Although I do think itâs in a different video though
I always thought the exploding water was an old wivesâ tale. Even so, some things you are told when a child, you canât shake. Took 40 years but it happened to me a couple of years ago. Luckily I was not harmed, I saw it start and released my grip and slammed the door. Got just two splashes on my hand. Please believe me, if you think it should be boiling, and it is not, this could be happening. Thank you, Ann, for sharing and looking out for your fellow man.
I don't understand why this isn't (more) commonly known? Superheating can happen to all kinds of fluids, not just pure water. For everyday scenarios it is probably best to put a microwave safe object in your cup/container (like a chopstick or something). Especially when you heat it for a very long time and your fluid doesn't seem to be boiling at all try to tap it lightly with an object from a safe distance to make sure.
I suppose we can say common sense is an evolving knowledge. Back in my childhood, if I wanted hot water (or eggs), we would use the stove. Microwave is for reheating food only. Using a microwave for water and eggs just doesn't make sense.
In primary school (age 6 to 12) we may have heard, in passing, that water can be heated beyond 100 degrees Celsius, and heard about condensation nucleus when we visit the observatory. But all these never really clicked together to form an understanding.
It is easy to think that, in a laboratory we can do all sorts of magic. "Supercooled and superheated water? Easy! Nah, it's not going to happen in daily life would it?"
To realise the danger of exploding water, one needs to know: 1) Glass may lack nucleation sites for steam, 2) Microwave provides very little disturbance to the water, 3) A rough idea how long should it have taken for the water to boil.
The above three knowledge would not click together until I am in middle school or early high school. If I am 12, and I have watched some videos of people successfully heated up water in a microwave, I probably would not have been able to identify the danger.
It seems nowadays there are many things, that we simply won't do in the past, become commonplace. And it may very well have outpaced the growth of our common sense.
Another aside: I have a friend whose family would put a tiny cup of water into the microwave, to provide moisture when reheating food. You can occasionally hear pops coming from the exploding water. And yes, there are water droplets insids everytime a pop is heard.
It is kind of amazing that they have been doing this and the water never exploded when they were reaching in. This is PURE LUCK, I should warn everyone.
If you want to do so, put a toothpick into the cup at the very least.
I didn't grow up with a microwave but always heard about it. In fact, I didn't have a microwave until very recently. It is a lot faster to heat water for my coffee press in the microwave and more energy efficient. I'm curious how long it typically takes in a microwave to super heat water. I've always done 2 mins from room temp and 4 to 5 for refrigerated water.
â@@Dionysos95yup, it happened to me years ago with a mug of hot chocolate. Microwaved it, opened the door and went to stir it, but the second the spoon touched the liquid, it basically exploded. The mug broke in half right down the middle and there was hot chocolate everywhere đ
Hey youâre actually super wrong about the immersion blender frosting one. Donât call it a âhackâ when there is actual science behind the homogenization of dye and creamâŠ
Can you guys calm down? Stop making drama where there isn't drama. Ann made a mistake, god forbid she didn't do extensive research into a random video her viewer sent her! You guys wouldn't even be here saying this if there wasn't a response video.
Thank you for showing the Why Not do this. You don't talk down to people either. I really enjoy your channel and Dave too!
Omg thank you so much for these videos. I didnât know anything about the water in the microwave and I grew up with both parents going through all the food safety courses they could. They taught us so much, I felt like I couldnât have possibly missed anything dangerous but OMG I do this all the time and never knew it could be so dangerous.
Thank you Anne! I was just telling my father about your fractal wood burning video! Your commitment to outing misinformation is such an honorable cause!
My mom is doing an art course and brought it up. I shut it down *immediately* and pointed her to Anne's video, telling her people have died from it. She never mentioned it again and started doing other (non-dangerous) art instead.
My sister is into woodworking, and while sheâs smart enough to not try fractal burning, I still warned her like a good sister.
Thanks Ann, I have 3 young adult sons, and I always send them your warning videos about dangerous hacks!
I've always wondered if its only full yolk eggs that this is a concern for because there are lots of microwave products out now that you add a scrambled egg (either comes in the container or you add your own) and I don't think they'd have such a big market if it was dangerious
In the video that was originally done whether the egg yolk was popped, whole, missing tge whites it popped. The egg whites also popped without the yolks present as well. Just an overall bad idea.
If companies didn't want tk do anything dangerous they wouldn't sell half the stuff on the market
Whole egg is the issue.
Super video, Ann! How far we've come indeed. Makes me wonder how far I'll see us go in my lifetime yet...
9:13 black magic đ© âšïž đđđ
I literally got my mother to stop fractal burning because of your videos! Please please never stop!
XD your face during the pasta video.
Thanks for the new video! Always love your content đ
Absolutely agree
This comment section is turning into a real Waffle House.
@@LikaLaruku We just need a few more breakfast people then it can be a Waffle Home
7:36 unfortunately Anne you've been introduced to a VERY specific niche of "cooking hacks" that is NOT for cooking. It's.... ahhhh......how do I explain this without getting graphic??? đ
It's for people who get "pleasure" from seeing messes and people playing with messy foods with their fingers and hands. In all of these videos there's a guy filming making "weird" remarks and the girl has dainty rings or painted nails and really pretty hands. And makes lots of.......noises. the term for it is spl00shing (replace the zeros with o's) but beware if you search it. Just saying.
Damn. People will get off on anything I guess. Dont get it but to each their own.
I take it those noises were made during the silent parts Ann showed or were in parts not shown?
@@angelousmortis8041 usually it's like the "oohs" and "ahhs" that were said. Basically any noise that can be used for exertion or........ other....... activities. If that makes sense.
Edit: basically, to avoid getting removed.....the sexual stuff is made as innocuous as possible to fly under the radar. But it definitely leads to a dark rabbit hole (as will any f3tish content).
I'm so glad that you make these kinds of videos. I might not be so stupid to try out hacks like this, but I can tell others not to try out stupid hacks like these.
Thank you once more for trying to save as many people as possible from horrible burns!