Debunking Jolly Rancher cotton candy, deep-fried frozen eggs, heat treated flour ... | Ann Reardon
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- Äas pĆidĂĄn 4. 07. 2024
- Debunking Jolly Rancher fairy floss, deep-fried frozen eggs, heat treated flour and more.
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What are you zooming about? Like won't that just get awkward after 5m if you don't have some kind of activity or question planned?
Thanks Anne
@@petergerdes1094 we'll come up with something fun đ
Just a thought, what if you only have the eggs in the freezer for a set period of time, enough to freeze the outer white but not frozen through, I just wonder if there is a way to make it work still because they are cool lol
I would treat flower multiple times just to be safe since it is not done by a professionals at home.
Imagining some kid inhaling with candy in the straw is ruining my evening.
Omg that's every parent's nightmare
i love horrors beyond my comprehension!
First thing that came to my mind, kids would definitely try sucking the candy straight into their mouths.
Thanks for the nightmare fuel.
I know I thought that too as soon as I saw it
Burns to the inside of their mouth and throat SOO PAINFUL AHH
The "cotton candy" one is perfectly fine as long as these conditions are met:
1. You don't use a plastic straw.
2. You're not a child.
3. You don't do it.
4: you dont actually want cotton candy
(PS, if you actually want hard candy cotton candy, they make machines for that! You can in fact have delicious hard candy cotton candy at home, I used to pull mine out for the nephew's birthday parties! PSS, jolly ranchers do NOT work well for those machines, theyre far too sticky and not nearly as nice outcome as other hard candy. My favorite was rootbeer barrels and chocolate mints)
đ
You can just put jolly ranchers into a cotton candy maker. If you put your hand into a cotton candy maker, it will spit burning sugar at your hand, so itâs still dangerous.
@@pokerusfreak8194 You donât need to get a special machine. A regular cotton candy machine will do just fine! All you need to do is grind up the candy into smallish pieces.
So, it's not actually fine then.
Got it.
"it's for kids' parties, you don't just usually eat it as a snack!" cut to me, 30 years old, hunkered down over my midnight fairy bread like a goblin in the corner of my kitchen, lit only by the half open fridge
Not gonna lie, been there
dammit its almost 1am and my family is asleep but now i want to make myself fairy bread bc its been years. actually im not sure if we have hundreds and thousands tho :(
I made a similar comment, Iâd just had a fairy bread snack after dinner
Love fairy bread lol â€
I love me a half bottle of soda at late night.
I love how she actually RE-bunked the rice in the air-fryer.
that was so wholesome, plus the bread after that, had me smiling till the video ended
I get so upset when I see videos like that "cotton candy" one. For starters, it's not even cotton candy, lol.
But also ... the number of people (and kids, specifically) who probably burn or injure themselves doing these terrible 'hacks.' It's really sad that the content creators care so little for the people giving them money that they won't even put any type of safety warning on the screen.
and using plastic straw on hot item such as hot molten candy...? just clever, very clever indeed... đ€Š
As long as the platform is not held accountable it won't stop. These people are evil and they only care for money.
Yeah I was screaming at every step.
"Not the microwave! That's going to burn someone! That will melt the straw!"
It feels like microwaves will be removed from homes for the sake of preventing children from doing these things.
Kids who don't understand molten candy is hot shouldn't be on social media in the first place.
Is there some way to have the dangerous videos pulled down by You Tube?
The fact that the gent doing a piss-take on fake food hacks managed to accidentally stumble across something plausible, if impractical, was honestly the kind of wholesome balm I needed after imagining all of the ways another molten sugar debacle could go wrong.
I don't even know if I'd call it a hack; that's the standard way to make single portions of rice in an Instant Pot without scorching them. Its surprisingly fool-proof compared to just doing it on a stove, though its definitely not as practical.
@@fhey7903 - O could never get rice to come out well by stovetop cooking _until_ I got an All-Clad pot. Not it always comes out nicely. The cheap pots without the heavy steel & aluminum sandwich on the bottom just don't cut it. (I imagine any well-made brand with the heavy metal-sandwiched bottom would work just as well. To defray the price-tag, get a pot from any second-hand thrift store or from a discount store, like HomeGoods in the USA.)
@@MossyMozart Corning Visions glass cookware for me; I have a few of the amber-colored pieces from the 1980s.
A little bit of authenticity goes a long way
It takes ten minutes to cook it like that in the microwave, add some salt and curry or prefered spice for flavor.
I think telling people how to properly heat treat their flour is the better approach because people are for sure going to eat things with flour that haven't been cooked. Its better they are safe
I still would rather make cookies đ
You can buy already heat treated flour to begin with, far easier.
@@rdizzy1 Exactly! The FDA "Don't do it yourself. Feed somebody else's profit margin instead.".
The UK. "You muppets are gonna try doing this no matter what we say, so we may as well show you how to do it right."
One of those has a healthy grasp of human nature, the other has a healthy grasp of profit.
You can safely use almond, coconut or oat flour raw. I just toast it on the stove though gives it a nice smokey flavour.
There's a powdery filipino dessert called "polvoron" that's basically cooked flour, sugar, butter, and milk powder. We always cook the flour until it's a slightly toasted brown, so I'm thinking for people who want to heat treat their flour but don't have thermometers, cooking the flour until it's toasty should be a pretty effective indicator
I worked as a cook for many years, one day we decided to challenge ourselves by figuring out how to deep fry and egg without exploding it AND keeping the yolk runny. Keep in mind this was in a professional kitchen with safety gear present by experienced cooks.
We stared by soft poaching the eggs, then freeze for 30 minutes just to firm up the outside, then we breaded it using egg and bread crumbs twice. Then we froze again for another 30 minutes. Deepfry it for 2 or 3 minutes until crispy. It came out with a crispy breading and soft inside. We served it on eggs benedict which was fantastic! An alternative way to do this could also be to boil the egg instead of poaching, just remember to peel off the egg shells before breading it.
Wow so cool!
Second method seems just like a scotch egg without the meat wrap
I wonder if the debunked hack could be tweaked a bit to make it work. Maybe if instead of freezing the eggs all way through you took them out of the freezer at just the right moment when yolks wouldn't be frozen yet?
Peel the egg!? "We couldn't call it crunchy frog if we took the bones out!"
So itâs just not true that the yolk will stay the frozen texture?
I know it's unlikely you'll see this personally Ann, but I felt it was worth saying - I had to give up working as a chef due to ill health after many years. I've also seen the majority of my family pass away for various reasons in the last 10 years. I'm not unhappy, but I am a bit lonely and I miss family life.
Your videos really cheer me up. Thank you for sharing your beautiful family and your lovely caring attitude. This old chef's day is a bit brighter every time I see one of your videos. Thank you from the Northwest UK.
G'day powertothepeople-gp78, I always read the comments for the first couple of hours after the video goes up. So sorry to hear of your loss of loved ones and ill health. Praying for you to have amazing people, peace and purpose in this season of your life.
As a fellow Brit, e-hugs to you from the West Midlands.
Hugs and love to you. All the way from Canada â€â€â€â€
Sometimes the struggles we face seem so insurmountable and unfair. All we can do it keep on swimming. Even when our fins are tiredâ€â€â€ much love
I am sorry you've had such a hard time of it. Hugs and love from Texas.
Many hugs from Croatia too
Fun fact; as someone who lives on a farm and breeds their own chooks, I end up with an egg surplus at some point every year. I tend to freeze the yolks in batches that I know will make a French custard-base icecream. They definitely do defrost like jelly, but whisked with sugar, they mix and beat like fresh yolks. At least, I always seemed to think they did. đ I have been doing it for years now.
Thank you! I was wondering if the frozen/gel yoke was safe to eat. Now I wonder if there is a way to cook it longer for the yoke to heat up and not be frozen in the middle.
The fairy bread reminded me of a treat my Mom used to make when I was a kid (long, long time ago!). Brown-sugar sandwiches - take a slice of bread, spread on margarine (butter was too expensive back then), sprinkle with brown sugar, then - the most important part - fold in half. Yummy!
oh hey i had something similar, butter was pretty cheap so we did use that, but instead of a slice of bread we use a tortilla and sprinkled cinnamon and sugar before rolling it up and eating. it seems like everyone has some kinda simple bread, butter, and sugar treat lol
We had brown sugar on porridge.
The fairy bread part was so wholesome, I love how your exclamation of 'Fairy Bread!' proved it was a nostalgic Australian snack before he said it. â€
Itâs genuinely weird to see what ânormalâ kid food is unheard of overseasâŠ
Fairy bread. I would never have picked that as an âonly in Australiaâ thing.
god even as celiac i want fairy bread.
Although I live in Australia I am original from England and we had fairy bread over there as well. I love it even as an adult Iâll make it from time to time.
Right? She an her fam are just so cute lol!
I knew a guy who swore by this recipe - slice of white bread, slice of "American" cheese on top, smother it with white sugar, put under broiler til it melts. I never did try it.
That subtle, but furious, look when the guy said 'you don't need to rinse the rice'. It made me giggle.
Itâs interesting to me because the rice package says to not rinse it otherwise you are losing nutrients đź
Mmmm gotta love that fungicide marinade........
@@ameliavelasco8602 It usually cooks fine for me, even when I can't be bothered rinsing.
It does burn a bit more at the bottom, when made in a rice cooker.
@@wrexvincent2192 Eh, I've eaten worse. XD
@@wrexvincent2192 rinsing alone doesn't remove that much, if you're concerned about contaminants (arsenic, pesticides), you want to rinse, then soak, and dump out the soaking water
Being American I didn't know about fairy bread, but now I feel the overwhelming urge to work it into a fantasy novel where fairies exist but I can't decide if they're insulted or if it can be used in some kind of beneficial way. I love stupid visual puns though...
well, fairies int he british isles like bread and dairy, so slapping on some sugar wouldnt be remiss.
That Fairybread reminds me of the Dutch tradition to give out beschuit met gekleurde muisjes when a new child is born.
Re the egg one - you can see when they peel the frozen eggs that theyâve been shaken up so the white and yolk have mixed, golden egg style. Then at the end itâs magically back to an egg with separate white and yolk, perfectly cooked!
It looks that way, but it's just the egg white not being cooked and so being transparent. Because of condensation, it's a bit milkier than an unfrozen raw egg.
I'm assuming they just soft boiled and egg and deep fried it and claimed it was the same egg from the start of the video.
@I.C.Weiner That's what I was thinking, too. Seriously, why not show that instead? It likely takes about the same amount of time and is way less hassle. They clearly got it to work in the end, so like... What's their deal??? (Clickbait, ik, but also come on.)
nighthawkinglight
still remember his video on them
To do that recipe, itâd probably have to be sticking skewers into hard boiled eggs instead of raw
When I first saw the title, I was thinking "Yes, Jolly Ranchers can be used to make cotton candy" but then I did not expect to see the *method* in the video. That's some 5-minute crafts levels of dangerous! Once again, I am glad to see your videos, thank you for keeping people safe!
I thought the same thing. I thought "well yeah, you can buy a cotton candy maker where you can use hard candy instead of the sugar crystals." But then I would have never thought of blowing bubbles with molten candy. The poor fools who attempt these things. :(
Literally any time any "hack" video involves molten sugar is an immediate red flag
Thatâs exactly what I thought when I saw it in the title! Then when the video went on & she put it in a microwave bowl I was immediately like âoh okay so this is a terrible idea.â Itâs just crazy because cotton candy makers are such novelty kitchen gadgets, they canât be more than $25. Then you can do this SAFELY & make all kinds of fun cotton candy. The question with these âhackâ videos is always âwhyâ lol
Right, there are machines that can make cotton candy out of hard candies, but thats insane dude
I did, using an actual cotton candy machine. It worked SHOCKINGLY well.
Honestly, with the "Fairy Bread" thing at the end, I would absolutely LOVE it if there always was a food related Australian fact at the end!
That with cinnamon sugar is glorious
In our home the kids always wanted Fairy Pikelets for really special occasions⊠đŠđșđ„ł
This video has everything I love to see in HTCT video! A warning about another potentially dangerous melted sugar life hack, learning some interesting food science about frozen egg yolks and heat treating raw flour, and getting to giggle at a wholesome cooking channel
thanks đ
All Im saying about Fairy Bread is the last family party we had it at, it wasn't the kids fighting over the last piece.
đ
Beer goes good with fairy bread
Similarly I've had massive success at office secret santas and other gift exchanges by gifting things like play dough or those plastic "barrel of monkeys" that link together. Adults often go really hard on simple nostalgia! Life is so complicated that it's nice to get a break and remember what it was like not to have to worry about everything.
Do you eat it instead of cake? Why use butter that sounds so weird. Marshmello fluff would make more sense. This is baffling to me đ
No, its not instead of cake. It would be on the table with all the other âfood. Though i find many people skip grabbing a slice of cake anyway. And someone vould try marshmallow fluff (whatever that is) but it wont be the same, thats sugar on sugar. The butter is important to the taste of fairy bread. @@duckandbear
âIts like eating glad wrap [âŠ] and itâs really goodâ was not a sentence I expected to hear today đ
American here, but my 4th grade teacher was Aussie. He was on our state aussie football team, and when we had birthdays he would do fairy bread for the students. I had totally forgotten it and this reminded me. Thanks for the memories. â€
A "debunking" video in which EVERYTHING REALLY WORKS! I find that oddly refreshing.
That first one (melted jolly ranchers), made safely, looks perfect for a "forbidden treat", like eatable glass or something
Maybe for Halloween?
Eatable glass?
edible plastic wrapping x) Imagine wrapping food in it, and then taking a big bite in front of people lol
like he said, it looks exactly like edible glad/saran wrap. i would love to see this perfected somehow because it would make up for the devastation of learning you can't actually eat corn starch packing peanuts. imagine cutting about at school eating plastic wrap and washing it down with blue powerade in a cleaned windex bottle.
You can absolutely make jolly rancher cotton candy if you just put it into a cotton candy maker, which is part of why itâs so infuriating. My cotton candy maker was $40 and although it can still burn you if you stick your hand in, itâs WAY safer than using a straw. It will also stay intact longer if you use a cotton candy maker. The only issue is it might gunk up your machine more than plain sugar. There are CZcams channels dedicated to making cotton candy out of hard candy that show this working.
â@@DustyHoneythe Salton brand cotton candy machine encourages the use of hard candy in the machine. It works well and it's easy to keep your hands away from the spinning plate. My teens use it (with supervision). It's a fun treat a few times a year.
A lot of youtubers could learn from this channel, just start the video straight away, no lengthy intro nonsense. It is so refreshing!
LMAO I was expecting a long and pointless intro and wasn't ready when she started
Agree, I hate long intros. Blabbity blabbity. Appreciate Ann's fast moving content.
I instinctually skip ahead a minute or two and I was like...oop we've already begun
11:17 as someone who grew up in an Asian household and has cooked rice many many times, the moment he said âdonât rinse the rice, keep all those starches in thereâ I had a visceral reaction.
Edit: Iâd also like to add, that with a rice cooker it would take around 20 minutes to cook 3 cups of rice anyways rendering that hack useless even if it worked.
I think that the point is that he doesn't want to make three cups of rice because it will be to much and he doesn't know how to, or doesn't want to, use the leftovers.
It's nice having something on CZcams that's simply wholesome to watch
I have an 8-year-old daughter, when she found out about fairy bread she sometimes wants it for supper. It's so fun to make and for her fun to eat :)
She'd be over the moon with Dutch bread sprinkles! They're called "hagelslag" (a bout of hail). It's very normal to eat hagelslag multiple times a week, even as an adult. Hagelslag comes in a whole range of chocolate, fruit, and other flavours. It comes in several shapes too, from small shiny sprinkles to large decorative flakes.
There are sugar-coated aniseed sprinkles too, which are a traditional celebration treat when a baby is born. These are called "muisjes" (mice), because the stem of the aniseed sticks out and it makes them look like tiny mice. They're served on buttered rusks and shared with family, friends, and colleagues. It's impossible to eat these without crumbling all over the floor, so they're the bane of every office cleaning service xD
There are Dutch expat shops in some countries, and there are webshops too. The general name for the sprinkles is hagelslag, but different varieties may also be called "muisjes" (mice), "vlokken" (flakes) or "vruchtenhagel" (hail of fruit).
Fairy Brad is my favourite character from the Tinkerbell cinematic universe.
@@wontputmynamehere thanks a lot! I did a small research just now and we have very similar types of sprinkles here in Poland đ next time we will definitely try hagelslag! Plus I have to say you have got me intrigued with muisjes. I love anise and would love to try those mice đ
@@PaulitQa You're welcome! ^_^ There are some Polish foods in our supermarkets too, as we have many people travelling between our countries for work. I can imagine that people would miss both kielbasa and hagelslag, no matter where they travel!
I hope that you can find the muisjes, they're really unique. Tip: use plenty of butter to keep them in place, because these mice are likely to scatter all over the place. Eet smakelijk! (Ate Smah-ku-luck!)
One note about the rice: not all countries do this, but some do, so check your package of rice and look to see if its ENRICHED rice.
Most rice does in fact need to be rinsed. It removes potentially harmful residue, insect parts, or other detritus as well as that excess starch that can make rice unpleasant to eat. Enriched rice however tends to be pre-rinsed, has had mineral/vitamin powder added to it, and then is typically sealed in airtight packaging (whereas many rices are sold in sacks that are not air tight, to prevent moisture from ruining them).
This distinction isnt a huge deal if you have a balanced diet, but there is no reason to spend the money on enriched rice if youre going to rinse said minerals and vitamin enrichment off of the rice. It also helps maintain nutrition when you have limited access to nutritious foods or dont engage with a balanced diet (ie, if you are too poor).
The existence of enriched rice has confused many Americans when it comes to rice preparation since that rice does not need to be rinsed and was quite popular for a long time here, and also due to the popular rise of instant rice here.
I understand that to many people in other countries not washing your rice would be unthinkable, and I absolutely dont expect anything different, but I do think that the context here is an important disclaimer to make so that 1: people know to wash rice before cooking it and 2: people know to NOT rinse their enriched rice and why.
Always check your packaging and read the cooking instructions provided with the product you buy! (even if you dont plan to follow them, know what the manufacturer intends)
That method of manufacturing enriched rice seems like a design problem, if the way to prepare it is counterintuitive to everyone who's ever learned how to cook ordinary rice
â@@octochan Surely there's a super easy and cheap way to solve that problem they just haven't thought of
@@bobson_dugnutt Learn to cook brown rice. Or take vitamins. :D
@AmyLSacks brown rice spoils faster! So you can't have a big sack of it like you can with white rice, it'll go bad before you can eat it all.
@@sydneygorelick7484 I buy the bulk rices. They seem to keep fine for a month or two in my pantry, just closed tightly in a large glass jar. Of course, it's just us two here. Not a whole family. Refrigerating whole grains sealed tightly can also be an option if spoilage is a concern. I think Bob's Red Mill (U.S.A.) recommends refrigerating their whole grains once the package is first opened.
I love Ann debunking these and dishing out warnings/facts so much but I can't understate how much I adore Dave and the kids trying out these 'hacks' afterwards. Such characters.
I'm almost 40 and I still sometimes have fairy bread, I don't bother cutting it but there's just something so satisfying about that sweet, salty, soft, crunchy experience! A simple joy in life that goes delightfully with a cup of tea or a coffee âš
3:00 Dave's reaction reminded me of that video of raccoon trying to wash cotton candyđđ
The eColi story was interesting to me especially. At 18 months I developed HUS, haemolytic uremic syndrome. I was on dialysis for 10 days and needed 2 full blood transfusions. Today I have 80% usage over both and high blood pressure, part of the exceedingly lucky 5% who escaped HUS without need for permanent dialysis or transplant. The doctors said it would have developed from eColi poisoning but no one could work out how. My Mum and grandma like/liked to bake so now I wonder if we just got a very very unlucky bag of flour. This would have been the late 80s so impossible to know now but it makes more sense than the other options that have been suggested over the years.
It wouldnât be the flour if itâs cooked correctly. May have been the eggs.
@@zerotodona1495 The flour around in the kitchen wouldn't have been pre-cooked. My mother still flours her work surface to roll out dough for sugar cookies or to work bread dough and while she would be worried about the bowl from the cookie dough, I promise the flour was never of concern in our house!! Shoot, she'd encourage me to "clean the bowl" by scraping and eatting leftovers after an egg-less dough. Then a bunch of kids got ecoli from playing with home made playdoh (salt, water, flour) at a restaurant (that's how they pin-pointed flour as the culprit, several kids all got sick at once and they had links to to the same restaurant and tested everything, only the flour turned up tainted) and now you can't even make salt dough for home play without cooking the flour.
I can't believe how much the boys have grown up! I remember watching your channel when they were still so much younger. You have such a beautiful family, and I'm so proud of what you and Dave have accomplished! Keep up the good work, and I can't wait for the next video!
You had the cutest expression when you said, "Fairy Bread!"
Thanks, Ann! This was incredibly informative. I'm very happy (and relieved) to see Dave finally taste something enjoyable in these debunking videos!
We all admire Dave's willingness to be a guinea pig. Some of the stuff he's tried is grim.
Your face was adorable when you exclaimed, âFairy Bread!â đ
I can't get over how much your boys just look/act like a complete 50/50 of you both. So wholesome.
I've never heard of fairy bread before. I'd better not show my kids, they'd have it all the time hahahaha.
Ann's face of bemusement while the egg "hack" played was just perfect, lol
Oh gosh, the fairy bread! I moved to Australia during my teens and had never heard of it. It wasn't until I was in year 12 and our English teacher asked us to pick a poem and do something creative. One of my classmates chose a poem that had all of us partake in a classroom picnic. We moved the desks and chairs to the edges of the room, spread out a blanket that we all sat on and as she recited the poem, she served us plates of fairy bread. My Aussie classmates were shocked that I'd never experienced them so I was urged to try them while they watched.
I mean, it was white bread with butter/margarine (I honestly couldn't tell which) covered in colorful sugar. It tasted fine, but it's not going to be something I'll crave as an adult. I was more surprised that many of them had never had a PB&J sandwich before, so I got up extra early one morning to make several PB&J sandwiches (with different jams), cut them into triangles and brought them in a basket to pass out during recess. It was interesting to see the reactions of several teenagers munching away on what had been a beloved childhood snack, trying to decide if they liked the taste or not (most of them did!)
I'm Australian and I'd never had PB&J until I tried it once out of curiosity after seeing it on TV - with jam however, not jelly, as I couldn't find any. What I WAS familiar with though was peanut butter and honey - I used to have it just about every morning on toast for breakfast, it was delicious when the heat from the bread made everything all warm and gooey. It's funny how different things get translated across cultures!
In the 80s/90s there was a brand of pb and jelly in Aus. It was alternating swirls of pb and grape jelly in a jar and it was way too sweet and I loved it. I think it was imported. Haven't seen it in years.
@@emilycarruthers1675 Jam is correct, but being the Americanization of the word, it's called "peanut butter and jelly." We use "jelly" as a synonym to jam, rather than a playful word for gelatin.
As a 39 year old Australian I still eat fairy bread to this day, whether at a kids party or just a random snack at home (rare that I do but I have). I had never tried peanut butter and jam though until I wanted a snack one random night like 4 or 5 years ago and thought I'd give it a try, it wasn't bad but I wasn't a big fan so I haven't tried it again since. If I have peanut butter it's usually by itself or with Nutella (or similar chocolate spread, recently started making my own from roasted almonds, cocoa powder and honey) and\or banana, that's such a good combination.
â@Triggernyar no, jelly and jam are two different things. They can be used interchangeably for pb&j depending in your tastes. Jelly (US) has no fruit bits in it and is usually a little transparent (think grape or apple jelly) and jam included fruit bits in it (like a strawberry jam might). Jelly (US) is not gelatin/Jell-O like in the UK (and Australia, I'm guessing?), but it's definitely different than jam.
I had fairy bread as a child here in the USA. Early 70s. Love your channel, Annđâ€
Ann's videos are the only ones I interact with out of principle, just because they are so incredibly valuable, getting the info out there đȘ
My grandparents were Dutch and ate chocolate flakes or sprinkles (called hagleslag in Dutch) on white bread (sometimes toasted) for breakfast or a snack. The Dutch stores around here (Canada) sell the chocolate and candy sprinkles in paper boxes. I have a few in my cupboard.
as a dutch person. can confirm. we do this. though i don't eat it as much as i used too.
The Dutch stores here (Aotearoa New Zealand) sell them too - my daughter saw them and now "toast sprinkles" are a treat when we travel past the Dutch Shop †Such a fun food!
Yes, as soon as I saw the fairy bread I felt a surge of Dutchies rushing to comment! (I did too)
Hagelslag is such fun stuff, it's always great to serve it to tourists too.
The funniest thing about it is that it's so normal here, even the colourful varieties and the funny shapes. You could be a big hairy biker and decorate your bread like a 5 year old princess-obsessed kid. Nobody would bat an eyelash xD
My dad is German, and he said he'd eat that as a kid as well, bread with colorful anise sprinkles, when his family went to the Netherlands. His mother came from a town right next to the border, so they went relatively often. One time a few years ago he came across those kinds of sprinkles in the supermarket on a trip and it was a super nostalgic moment for him. My sister and I didn't like it, sadly (not fans of anise).
I've seen similar comments referring to hagleslag on other videos in the past, it's nice to see countries other than Australia do something similar to fairy bread.
Actually in asian countries they make tiny electric rice cookers that DO make individual servings of rice! Very popular with people living in dormitories/ alone(ok well makes two cups of cooked rice, soo two servings?)
I have one of those. I think those mini multipurpose cooking pots also can cook rice at small servings but I use that more as a steamer (IDGAS if Alton Brown hates me for single purpose stuff).đ
Bought my rice cooker after I visited Japan about 10 years ago. Best investment for the kitchen ever. Nicely done rice and congee and a lot of other things with little effort and low energy costs.
â@@lipstickzombie4981if Alton Brown doesn't live at your house, you are free to have whatever single-use contraptions you like.
â@lipstickzombie4981 I used to see Alton Brown on Iron Chef seeing some piece of outrĂ© or even custom-made kitchen gear to do a specific task. "I want one of those."
Personally, I prefer something that does one thing well rather than something that does several things poorly. I am reminded of the corkscrew on a Swiss Army Knife. The worm is too short and the handle -- ie, the rest of the knife -- digs into the hand. My waiters friend does a much better job.
A rice cooker is a gamechanger. I have a small one with a steamer basket so I can make rice and steam dumplings simultaneously. Fantastic purchase.
I loved this. I'm crying because im going through a lot. This was a comfort video, so thank you guys!
I asked a couple Australians if I was suppose to toast the bread first before making fairy bread. They looked at me like I was a monster.
I love the crushed plastic bottle/jellyfish description. It does look like something that could be fun for a themed party/cake decoration, provided you aren't _reverse mouth pipetting molten sugar_ and risking horrifying burns.
My kids used to have "international day" where each class learned about a continent and then had a party. Australia was a challenge, but we did have fairy bread!
Ok
I've known about it for a bit, but it's a little loud at my house now so I just want to say, huge thank you to you and Dave for the captions! They're very helpful, even for folks who aren't necessarily hard of hearing!
I love how wholesome Annâs comment section usually is.đ
Not sure how accurate this is, but I have read that shouldn't "heat up" water in the airfryer, as it steams up. The droplets from the steam could get into your electric parts, causing damage to the airfryer or even create a fire hazard.
Absolutely love your videos!! Keep up the amazing work.
Love from UK!
All food produces steam whilst cooking, especially the kinds of food most people are cooking in their air fryers: frozen chips.
It'd have to be a pretty crap air fryer to be taken out by steam.
â@@headerahelix I agree with that. What I am referring to is heating up water. As I have seen videos of people washing their airfryer, by pouring water and washing up liquid in the compartment and heating it up. Boiling water would produce a lot more steam in comparison to frozen chips
â@paulalukasiewicz8051 there still shouldn't be an issue. No air fryer should have any way for steam/grease/anything from the tray to get to the electrical components.
Check the manual on your air fryer, if true it should have that information there.
I feel like I remember reading this in the manual, but Iâm not confident enough in my memory of that read through to say for sure. It definitely didnât want you to pour any oil in it which I know people do anyways
All of those liars discourage so many children from cooking! It's sad!
I absolutely love how wholesome this episode turned out! Thank you Ann. Congrats to Dave too for his new book debut! You guys are the best
Dave talks about baked cookies the way Samwise Gamgee talks about cooking potatoes. Epic
I remember as a kid eating the occasional sugar sandwich: A slice of the most taste-free, texture-free white bread, buttered, and as much granulated white sugar as will stick. Slap on another buttered slice of bread to hold everything together.
It is a shame it never occurred to us to try it with brown sugar!
My Mum always made it with brown sugar. She used to eat it quite often as a snack but being kids we could only have it now and then. Tasted great.
My family also liked cinnamon toast. Toast white bread, spread on butter or margarine and sprinkle on white sugar and a bit of cinnamon.
When my little sister would be too hungry to eat in the morning, I made sugar bread because she would refuse to eat. She would eat sugar bread though!
Thereâs a better version where you combine a little cinnamon with the sugar!
â@@heathercraig8902and the toast has to still be hot so the butter melts and the sugar and cinnamon soak in. Delicious!
@@heathercraig8902 My family did that, except the buttered bread (untoasted) with the cinnamon sugar on top then goes under the broiler. The sugar caramelizes as the bread toasts. Delicious!
I'm American and I have never heard of or seen fairy bread! When I was little my parents would make "butterfly bagels" for us, which were bagels cut in half each direction and then arranged back to back open-faced (so instead of the sliced bagel halves being like ( ) and ( ) they were )( and )( so they looked like butterfly wings... I'm not explaining it well but you can Google it lol), which were then buttered and sprinkled with cinnamon and brown sugar before being briefly microwaved or toasted.
Sounds lovely and really adorable! My boyfriend loves his cinnamon, so I'm tempted ^_^
You may like Dutch hagelslag too: they're bread sprinkles which we regularly eat as a breakfast item. You put them on a slice of bread or toast, or on a piece of rusk. Always butter it richly, because it needs to stick to something.
Even the adults go all out with hagelslag. There are several different chocolate and fruit flavours, and even sugar-coated aniseeds.
In festive seasons you may find small chocolate Christmas trees in your hagelslag, and for Easter the chocolate sprinkles are dyed green and there are tiny chocolate eggs in it. Tiny works of art ;)
There are many Dutch immigrants in the US, so you may find an expat shop somewhere, or an expat webshop.
@wontputmynamehere I've never heard of that either but will have to check it out! Thanks for the info đ
omg Man TO MANY WORDS 'merica.. Btw WE SELL FAIR BRAID AS CAKE WITH SPRINKLES... It's at Walmart LOAF OF Pound cake with Sprinkles
Fariry fairy
Sounds scrumptious!
Always a delight to see what's new here!
I like her approving nod about heat treating....then the horrified head shake when she said microwave lol
because it doesn't work for dry flour, not because microwave = evil... this weird phobia of microwaves has got to end
I've put jolly ranchers through an actual cotton candy machine. It does come out whispy, and the flavor is great, but once in your mouth it solidifies into strands of hard candy rather than staying cloudy like normal sugar/flosssugar.
hmm maybe it's needs added sugar. Make you wonder. % of sugar vs ehhh
â@@AMPProfmost hard candies in the US are made from corn syrup. Rosanna Pansino has several "will it cotton candy?" videos on her channel with all different candies.
I am now offically addicted to Anne's videos. She's like the auntie we all needed. đ
That egg yolk info just blew my mind. Thank you for making these videos!
Fun fact--you can make cotton candy at home in just three minutes by wrapping some cotton around a stick. It won't be edible but you could make it in a jiffy! Stay tuned for more tips (:
If you cut a small hole in an easy to hide spot on your wall thereâs actually cotton candy in there
@@sheyannev2757 Ah yes, asbestos! My favorite (carcinogen) ingredient. Sorry for overlooking that, that's such a good point!
Butter the bread, pour the 100's and 1,000's into a dish, turn the buttered bread upside down and press into the dish - easiest way ever! Sprinkling them over the buttered bread you lose too many and don't get an even coverage. Made hundreds of times. Easy.
Agreed and it has to be butter - yuck to margarine.
I've always just sprinkled them on top and pressed them down by hand, and I've always had even coverage moving around excess if needed to cover spots since I'm usually pretty pedantic about having evenly spread things on my sandwiches especially when it comes to spreads or single item sandwiches like this.
wait FOLD IN SpRINKLES??? O my lord Oooo
I read somewhere recently that in some parts of Europe it's made with chocolate sprinkles and I can report that it is excellent (especially with really good chocolate sprinkles).
That's a Dutch thing! "Hagelslag" c: There's a pretty wide variety of them, like with any chocolate product, basically. Some Dutch friends of the family used to visit every summer and always brought some for my sister and me when we were kids. I miss it.
There are many great things you do Anne, teaching us that safety and precaution should be in first place when experimenting with recipes on the internet being one of them, but i have to say that one of my favorite things is that you always put subtitles on your video, to which i (and many others) are very grateful for! your voice is very smooth but i still love to watch along with subtitles, might be an adhd thing lol
First time on your channel but your family tasting the food made me smile. Looks like a happy family.
@2:07 the Jolly Rancher thing reminds me of these toys we had as kids. My fellow Filipino millennials would remember this, it was called âplastic balloonâ. Basically it was a sealed tube of plastic goo, which you stick to the end of a thin, small plastic tube. You blow the tube, and you get a plastic balloon. It didnât taste nice, it had a smell like acrylic, but we had a lot of fun with those growing up.
I'm a Gen Z American, I saw those toys too growing up! Definitely not as tasty as a jolly rancher would be đ
We had those in the 80's & 90's too.
Even with the risks I think I'd prefer the candy version. Well as an adult with health insurance anyway. Don't think I'd let kids do it though. Maybe teens under supervision.
GenX here. There's a candy store near me that sells this! I had no idea they still made it.
@@Nirrrina Meanwhile your insurance: Screw you, we don't cover that.
In was a kid of the 70s in the US. I got that acrylic balloon stuff for my birthday one year, probably about 1973. I'd see it at stores the years afterwards but never got anymore after that. My dad had to make it for me. I was a tad too young to do it myself.
Her son has a point! It would make a cool snack (mass produced in a factory by machines is preferable ofc lol!) it could make a great snack for babies and elderly people who can't easily chew firmer foods. It could also be cool for cake decorators, something unique to add on top!
I get so happy when youtube finally shows me you uploaded!!!
I love your content Ann, its so soothing and wholesome. We here in the states are getting very stressed out because, well reasons probably better left out in an internet comment section. But your content always helps me feel better. Thanks!
Ann thanks for the debunking videos. It teaches us not to blindly trust or experiment any videos we see on the internet. Thanks for informing us â€ïžâ€ïž
Fairy bread reminds me of hagelslag, the Dutch version - very soft white bread, buttered, and then loooots and lots of chocolate sprinkles!
Or with Vruchtenhagel ;)
Ummm wtf
@@tenetennba6529 Probably my favourite, though it's hard to beat the classic Gestampte Muisjes.
Yayyyyyy finally found a comment from someone in the Netherlands talking about it †I had it all the time when I was a young child as we lived there for a few months and went on holiday there â€
@@Tylendal242 Yes! I love those!
Great to see the correct recipe for fairy bread!
Excellent work on the debunking.
love the debunk the debunk on rice.
Wow that bit about the frozen egg yolk is really fascinating. Thanks!
Hi Ann!, my name is Camren, and I just want to say that I love your channel a lot and admire the work that you do to help protect the online community especially the younger one. Idk if I will but youâve inspired me to try making my own baking videos trying out recipes like the great ones in your cookbook.
-Love from Louisiana, USA
Actually, the last one is pretty interesting to me, because I know one similar simple dessert for kids in Russia. The only difference is: plain sugar instead of sprinkles, because this treat was more popular back in the times when families didn't have much money or this variety of products as now
Such a fun and educational episode!! â€
I am so excited for this!!
Fairy bread is so good! It has a very special place in my heart đ„°
Make sure you use plain white bread, never wholemeal or multigrain. It's not supposed to be healthy đ§đ»ââïž
Wow! Is Dave's book being made into a movie?! Congrats!!
Not yet, but that's the book trailer for it :)
@@HowToCookThat Books have trailers now? I'm kind of confused how that works exactly, but sure, why not.
So glad to see a new debunking video!
Always love your vids, Ann! â€ïž
We have a dessert called Polvoron here, that uses flour, powdered milk and sugar. The flour is cooked in a pan until golden brown (or sometimes lighter), then mixed with powdered milk and sugar. Shape in a mold and it's good to eat.
you forget the butter/marg. won't hold its shape without it
@@oxoelfoxo ohh.. we are making them without. đ
What do you use to bind it all together
@@CAT-2323 one time i made polvoron without the butter/marg, i just ate it with a spoon, lol
Growing up in Greece in the 70's we had our own version of "fairy bread". Same concept but with sugar instead of sprinkles as those were not available in Greece back in the day. Oh the memories!
In the US I grew up with cinnamon toast - white bread (in theory toasted but honestly not always), butter, then add a cinnamon sugar mixture that was honestly more sugar than cinnamon⊠we often kept a little container where weâd already premixed the right proportions of cinnamon and sugar so we could make it whenever we wanted.
Always love your content Ann!
Your familyâs reviews are brilliant đđ
Love this series so much! Thank you for destroying your kitchen to keep us safe, Ann! đđ»đ
Love this & congrats on the new book!
Iâm so relieved that putting the flour in the oven to kill bacteria is effective. Itâs how Iâve done it when making my kids edible cookie dough.
Dave's little plug at 10:30 was beautiful.
Ann's facial expression at 12:22 should be included in the dictionary under 'nostalgia'.
I seriously love these videos. I learn so much! Itâs awful that CZcams wonât recommend them more. Iâm subscribed and watch every video multiple times and they still donât get recommended to me đ
I didn't know about the ecoli in the flour! That's good to know! Fortunately we don't eat much of anything with raw flour in it, but it's good to know none the less.
Just heading to bed, perfect video to watch before trying to go to sleep!
2:50 I hope he doesn't take it the wrong way, but this is the most he's ever looked or sounded like Dave â€
I love your videos. Thank you!
Hello, Ann! Writing this all the way from Russia. I absolutely love your videos, and yesterday your book "Crazy Sweet Creations" finally arrived! I was waiting for it for almost three months so it would come from Australia. Now that im holding it I feel like a little kid on Christmas. I just want you to know that your content is so inspiring, you taught me so much over the years and your gingerbread cookie recipe has been my family's favorite for a long time now. I hope you and your channel will only thrive!
2:37 casual Australasian reference to one of natureâs most lethal organisms đ
đThey are pretty easy to avoid when they are washed up on the beach.
@@HowToCookThat and very much not capable of annihilating an unsuspecting swimmer yes! đ
Also-any progress on your history of the gingerbread house yet after your call for information, Ann? đ«đ„ź
Nah, thatÂŽs a Portuguese man o' war, those are mostly harmless.
The box jelly fish are those who really ruin your day, but they look more like ... a box
â@@gehrkegehrke2000 Mostly harmless is a bit of an understatement. Yes, it is unlikely to kill a person, however the sting is described as excruciatingly painful with possible side-effects such as fever, shock and interference with the heart and lungs.
Deaths also can happen from allergic reactions or cardiovascular events, although this is unlikely and you can say a similar thing about bee and wasp venom.
But the blistering welts after being stung and high levels of pain do elevate it beyond harmless, even if the box jellyfish is known to be lethal in comparison.