I can't decide the best moment of this video. We've got: 1. Ann sacrificing her microwave's dignity countless times for exploding eggs 2. Ann casually solving a 100-year-old closely-guarded secret 3. Ann nonchalantly mentioning that she has baby teeth on hand for no reason
I'd like to add onto point number one. She also had to clean the microwave of egg debris all round, multiple times. That right there makes it my favourite moment in the video
I use the microwave method of poaching an egg. I have done it hundreds of times and my egg has never exploded. You need to use at lest 1/3 of a cup of water in a slightly larger bowl of at least 3" across The bowl I use is 4 1/2". 50 seconds on high and I get a perfectly poached egg every time. Promise.
@@jhbrown1010 while it may work for you sir, it is important to note that all microwaves are different, and what works in one may not work in another. Plus in my experience eggs in a pan aren't that hard to cook anyway. That's still a massive risk you're taking upon yourself, and I'd politely recommend you to avoid microwaving your eggs😊
This woman really spent an hour trying to find out a 100 year old secret, looked straight into the camera and said now you can make it at home EASY and moved on like it was NOTHING - an icon
To be honest, big companies like to boast "secret recipe" for sales and marketing purpose. While the exact ingridients and composition maybe a secret, the principle technique on how to make it are not. It's no secret coke is simply a carbonated syrup and we know how to make one, we just don't know the exact composition.
okay so no one is going to talk about how she not only solved a century old secret, but ALSO cleaned her microwave several times for us, AND is literally the tooth fairy? Maybe this woman is an actual angel sent from heaven.
Dear Anne, I really need to thank you for discussing the egg in the microwave issue in detail. My mom fell for this and I've always been so afraid of her getting hurt. A couple months ago we had a scare and she's stopped ever since. The explosion was strong enough to force open the microwave door - fortunately no spatter got on her even though she was immediately front of it. Loud sounds like that really spook me so I had to go sit down for feeling faint and avoided the kitchen for a few days afterward.
I'm glad your mom's ok. I had a liquid give me 3rd and 2nd degree burns, and I'd much rather people learn from close calls than learning from experience (even though it was someone else's stupidity that got me burned). 17 years later, and hot liquids still scare me to death if they touch my skin
I think people forget just how dangerous steam is because we only encounter it in the every day when boiling water in a kettle but that's only harmless because it's unpressurized and quickly mixes with the surrounding air and cools down. Steam however is incredibly powerful, in steam locomotives steam is powerful enough to pull km long freight trains at 100 km/h and on aircraft carriers steam catapults can instantly launch fighter jets weighing several tons. Steam like water however also is a great conductor of heat and when it finds a surface it will condense and deposit all of its energy on said surface as it does so, all the energy that lets it pull freight trains and launch fighter jets, this is why high pressure steam will literally boil the flesh off your bones and some of the worst industrial accidents ever were due to boiler explosions. Now normally it would be impossible to encounter higher pressure steam at home because at one atmosphere of pressure steam boils at 100 degrees celsius and thus doesn't take much energy to condense into water, meaning that you'll notice that it hurts and pull away long before it can do any damage. However microwaves change that because they work by directly energizing water molecules and thus can heat up water that's trapped, meaning that the steam pressure can rise much higher and thus its temperature, and of course the temperature of the surrounding matter. The take away obviously isn't that you should be terrified of steam but rather that just like electricity and fire you should respect it and understand that it can be dangerous in certain circumstances.
Regarding the chocolate flake at ca. 14:00 - a solid state chemist here; chocolate has actually 6 distinct polymorphic forms (polymorphs are substances with the same chemical composition, but the molecules are stacked in different ways in 3D space, which can lead to different physical properties in separate forms), each with slightly different visual properties and melting points. The one that became soft and malable when you held it in your hand was an example of what's the 'standard' and most desirable across the industry, form 5, which doesn't melt too fast when held in hand, but does in mouth. Looking at how the 'flake' behaves, I strongly suspect that it's simply form 6, which is characterised by being harder and having a higher melting point than form 5, which would explain the observed difference in behaviour. Conceivably, it was then processed in one way or another and that's the secret they are talking about. Out of melted chocolade, each of the 6 polymorph forms can be crystallized by applying certain techniques - think of this as a process similar to tempering a sword (hence: tempered chocolade), wherein by combining melting and cooling processes at varying (but precise) temperatures, you are able to manufacture the target form, aside from form 6. This one is made by leaving any 'tampered' form on a shelf (in carefully managed conditions) for several months. You can google 'chocolate polymorphs' to find out more, and a quick graphic I find helpful can be found here: www.compoundchem.com/2014/04/19/the-polymorphs-of-chocolate/
This is fascinating, as an engineer, I had only read about amorphous and crystalline forms of specific molecules. Interesting to note that chocolate has these forms as well :D
I'm also wondering if the physical structure has an impact. Because of the air between the folds, it's less dense than solid chocolate, and since the isn't trapped in discrete bubbles like an Aero bar but parallel stacked folds, expanding hot air could theoretically escape out the ends as it heats and expands.
@@jamesdominguez7685 yea i thought it might be the surface area to volume ratio, however that would mean the flaky layers would meltt off one by one relatively rapidly lololol
@@aasha8759 - Also a possibility: the internal air pockets could maybe be acting as a kind of multi-layer insulation, slowing the spread of heat through the whole mass. Neither of our ideas explain why the very outside layers don't melt, though. :)
Disclaimer: I have ADHD, and I simply lack interest in this topic, so I did not read your comment in detail. Having skimmed it, I believe you stated you make the type of chocolate that is the same as Cadbury Flake by leaving it on a shelf for several months. I find this confusing, because what Anne showed in the video is that you melt it and add some water (or milk) to make it.
I can just imagine a century ago, a guy melting some chocolate in the Cadbury factory and balls it up by adding milk and siezing it.... trying to get away with hiding the result somehow, only to go, "hey, we can sell that"
I still dont get why the CZcams algorithm isn’t recommending Ann to more new viewers. Its really a shame how CZcams promotes fake baking hacks, more than Ann who has her own cookbook, a full on website, recipes, debunking videos and many more. We need Ann to get on the recommendations
Because these channels prob got more subs and views then ann and youtube just only cares about the money I remember lot of people said they flagged these channels for being dangerous and youtube just did not care I agree youtube should recommend ann her videos more
I agree with you. But if you think about it, if it wasn't for those awful 5-minute craft videos, Anne would have less content to work with and we wouldn't have Annes awesome videos 🤣
i love how this is so lawfully chaotic like "ok for this one i'll microwave approximately 15 eggs one at a time to prove it will always explode, discover a 100-year old industry secret and then sacrifice 3 baby teeth to the coca cola gods"
@@MilwaukeeWoman Those methods aren't infallible either, and having boiled water spray you like a gun isn't really a good enough gamble. Eggs aren't really worth enough to put in the microwave for anything other than scrambled, and even then it's messy as shit.
@@MilwaukeeWoman Ann practices what she preaches: Putting the egg into the microwave is more dangerous than just cooking it on the stove, and as she has a lot of children watching, she advises putting it NOT into the microwave. Yeah, there a ways of doing it, but if many other ways result in exploding eggs, probably don't tell the children to do it anyways.
I was told to sand the edges and/or use glass etching liquid on the rims to dull it. I’ve still never tried it, but the tip came from friends with homemade wine bottle glasses with lip safe rims
oh that Flake thing is extremely similar to a traditional form of chocolate we have here where i'm from! it's called "chocolate en rama" (the translation would be something like branch chocolate??) and that's pretty much the exact recipe, yeah. y'all should watch some videos on how it's made if you've got the time, it's vv cool
Do you think Dave is sitting in the living room reading and hears the microwave start and an explosion and says to himself, “Ann must be recording a video.”
I always imagine what the boys think when they walk in on their mum filming debunking videos: James goes to get a glass of water Sees Ann stood by the microwave “Mum what are you doing” “Just microwaving eggs to see if they explode”
I remember one time when I was younger I wanted to warm a boiled egg (don’t like them cold), and it exploded in my mouth when I took a bite. It terrified me, but I was lucky; it could’ve been worse. It sucks to see topics like these, but I’m so glad you talked about this.
If you don't mind a much safer tip for warming whole hard boiled eggs in the future is to simply heat up some water and put the egg in the water it'll eventually warm up at least that's what I always do I never put eggs in the microwave just water and then I put the egg in the hot water
I’ve watched this video before but I came back for the eggs and then watching the Flake recreation was epic. I love how you could see Ann was so chuffed that she figured it out 😄 what a legend
@bouytt guyt I think (I THINK) it isn't illegal because since it's a trade secret, they didn't apply for a patent anywhere (besides it's just seized chocolate. can't patent such a thing) and the law won't protect them. When this happens, they just hire a hitman to com-
That bit made me laugh too. Dave is such a trooper at trying stuff, even when there is a very real possibility that, for reasons that are currently unknown to us, it may one day actually be turmeric and sardine.
Honestly I’ve considered poaching eggs in the microwave cuz I failed miserably with the stove method . The only things stopping me was the horror of eating egg cooked in microwave. And now this video has completely put that thought out of my head 👍
That's what kept me from cooking any kind of eggs in the microwave - it'd taste like shit lmao. I only use it for a quick 20 seconds to make sure the eggs are fully cooked in my quesadillas. Guess now I'll be waiting at least a minute before opening the microwave.
Ann, when beginning her channel: I want to make a channel where I show people how to make cool bakes. Ann right now: Please stop putting things in the microwave. I'm tired of cleaning mine.
If 5 Minute Crafts said a bomb would instantly bake a cake, Ann would be the type of person to calmly say “Look at that. The dynamite blew up the cake. It’s not cooked” I love her personality.
Thank you for this one. You might have saved me from an exploding egg mishap. I occasionally get frozen ramen bowls to cook in the microwave, and I'd been cracking an egg into them to cook in there as well. I hadn't realized how risky this was and will definitely not be doing it again.
Ann really woke up and said, “I’m gonna bring a centuries-old chocolate empire to its knees today” and condensed the whole process into a section of a 20 minute CZcams video
We don’t have a microwave at home so I took this video as a nice informational advice until I went to visit my grandma. She has a microwave and wanted to reheat a boiled egg from yesterday, I wasn’t there when she put it but I realised immediately what had happened when I heard a gunshot sound from the kitchen. The explosion was so forceful that opened the microwave door and fragments of boiled egg got everywhere. Fortunately my grandma who was near the microwave didn’t get burnt. I am glad this happened with me here so I could tell her to never put eggs in the microwave because apparently she did that with raw eggs too. After that I just texted people to inform to never do this. Thank you for making videos like this! 💕
With the chocolate I know another situation that *kinda* does the same as flakes. When a chocolate bar is expired and left there for a long time after the expiration date, they turn white-ish and seem to have the same quality of not melting easily anymore and being really crumbly but in the mouth it does melt and tastes like the chocolate (it does however take a little while until the taste comes about and it usually does lose its scent of chocolate when not in the mouth too).
When things were at their very worst: 2 Suns, Cross in the sky, 2 comets will collide = don`t be afraid - repent, accept Lord`s Hand of Mercy. Scientists will say it was a global illusion. Beaware - Jesus will never walk in flesh again. After WW3 - rise of the “ man of peace“ from the East = Antichrist - the most powerful, popular, charismatic and influential leader of all time. Many miracles will be attributed to him. He will imitate Jesus in every conceivable way. Don`t trust „pope“ Francis = the False Prophet - will seem to rise from the dead - will unite all Christian Churches and all Religions as one. One World Religion = the seat of the Antichrist. Benedict XVI is the last true pope - will be accused of a crime of which he is totally innocent. "The time for the schism in the Church is almost here and you must get prepared now" Tuesday, 20 March 2012 The Book of Truth
My friend recently started poaching eggs in the microwave, and I immediately remembered this video and sent it to him! Thanks for your really easy-to-understand methodical ways of showing how these things are dangerous!
Last time I went to my Mom's house she'd had a clear out and asked me if I wanted to take some of my old stuff like primary school records and baby books. I pulled out an envelope... what's in here? It was full of teeth. The worst part was they weren't even all mine it was a horrifying mix of mine and my brothers teeth...
If you microwave a jawbreaker it explodes to they covered that on MythBusters and interesting enough the experiments showed that literally only one part of the jawbreaker was being affected by the heat from the microwave but the rest of the candy wasn't so I wonder if it's something at like the molecule level in egg that is being affected in the egg.
one of my friends mentioned poaching eggs in the microwave and i pulled this video out to show her why she should stop. she tried to argue that one wasn't enough, but as the eggs kept going she got quieter and quieter. thanks for being thorough ann!
The egg is the first “hack” I’ve seen on your channel that I may have potentially fallen for. I grew up cooking scrambled eggs in the microwave, which does work fine. I wonder what about scrambling them changes things. Even so, you have to watch it, or it will expand far out of the bowl. Perhaps it’s something to do with the protein bonds.
Same! I've had microwave scrambled eggs nearly every day of my life, both with and without added milk and cheese. Maybe the act of scrambling disturbs the protein structures enough to stop it from building up pressure? Mine always expand like crazy and then shrink back once the microwave is off. But I'd love a follow up on this
I really appreciate the effort that goes into these videos, always going the extra mile and trying things over and over in slightly different ways to demonstrate practically what the results are as well as explaining why that is what happens. I don't know any other person who does debunking videos that would explode like a dozen eggs in their microwave despite knowing it's always going to explode.
and the amount of vinegar she had to use to clear the egg stench. ( eggs taste amazing, but they leave a tremendous smell on surfaces, dishes etc). Ann is AMAZING indeed. :D
She's such an icon. In a single video she, threw shade at CZcams, blew up a bunch of eggs just to get across the point that you're not supposed to put eggs in the microwave, figured out a "closely guarded secret" in two tries, flaunted her book, and casually showed us that she's totally a mom by pulling some baby teeth outta nowhere.
Holding my own printed book was one of the most incredible moments of my life. I know this is an old video, but congratulations on all your hard work paying off.
and it was her second attempt! the first idea she was only doing because someone else mentioned it, too, and the first thing she thought of herself was the right answer. Someone get her on the KFC secret spices, Coca-Cola secret ingredient, and the Krabby Patty secret formula!!!
@8:06 Waaaaht?! A microwave oven with a curved interior shell with zero corners? 😖😲. This is literally my first time ever seeing or learning of the existence of such microwave ovens. I guess I've been comfortably living under a rock without a clue until now 🤣 On a side note, my theory on the exploding eggs in the microwave is: As the egg or egg white or egg yoke is getting heated in the microwave oven, the outmost boundaries of the egg white/yoke forms a rubbery barrier that has very little water molecules. Meanwhile, the interior portion which still has more water molecules continues to vibrationally and frictionally get agitated, to the point that quickly accelerating pressure buildup of the interior of the cooking egg, egg white and etc against the rubbery boundaries gets too much and is released via violent explosion of the egg or egg white or yoke
Ann Reardon is a true chaotic good; in one video, she debunked dangerous hacks, exposed corporate secrets, dissolved some human teeth, and exploded at least a dozen eggs. Respect ✊😂✨
As someone who at least twice has proven I can burn hard boiled eggs, it’s not just microwave eggs that explode. I forgot about them until I heard gunshots coming from the kitchen sounding like rifle shots. Chunks of excruciatingly hot egg and shell seemed to be targeted directly at me with no mercy. Because of this, I had to duck,weave, and cower across the kitchen to get the saucepan pan off the heat before *it* turned into a guided missile too.
The stupid thing about the vase hack (apart from how dangerous it is, of course) is that it doesn't even produce a good vase. That rim is still jagged, potentially sharp, glass.
Cadbury: our Flake recipe is a closely guarded secret, no one can ever know Ann: ya wanna see some real speed? edit: i just came back to this randomly omg thanks for all the likes!
Three times my mind was blown today. 1. Anne cracking a 100 yo Cadbury's secret 2. Her book finally being in print 3. "I happen to have baby teeth on hand"
This entire video was a wild ride. Horrific burns, exploding eggs, Sherlocking an industry secret, DAVE, hugging your cookbook, "hey I have human teeth" omg I love you
I use the microwave method of poaching an egg. I have done it hundreds of times and my egg has never exploded. You need to use at lest 1/3 of a cup of water in a slightly larger bowl of at least 3" across The bowl I use is 4 1/2". 50 seconds on high and I get a perfectly poached egg every time. Promise.
@@jhbrown1010 That's good for you, but just like Ann said, every microwave has a different wattage setting so the results can definitely vary per user! I'm sure it works under the perfect conditions for those who don't have a stove top, but if you have a stove...just use it!
I’ve done the “burning string” trick to crack a bottle neck off of a bottle to try and make a guitar slide before, and if you take the usual precautions one should take when working with tools or fire and whatnot, it’s not very dangerous, and it works! But you must be careful, and must do your research, and shouldn’t do anything if you aren’t sure you can pull it off.
When my mom got her first microwave oven in 1981, Litton, a salesman brought the microwave and explained its operation. He also warned her about eggs and instructed her on how to cook them safely. Our family often ate microwave eggs but prepared them correctly with no issues at all. I take a very small shallow bowl. Break your eggs into the bowl. Whisk the eggs. Add a tablespoon of water. Cover the bowl. Microwave on high for about 2 min. Never had a problem. It didn't use a turntable, but a "fan" to move the beams around. I don't think that made a difference though. What I do is I don't put my bowl in the middle of the turntable, but on the edge so you don't get standing waves in one spot of the egg.
My mom kept ours in a necklace box in a drawer with some of her other jewelry. Was looking for a necklace to borrow one day and spilled teeth everywhere because I was not expecting them.
I have watched a whole bunch of these since i discovered your channel yesterday, i LOVE your debunking and hesring your knowledge about food and cooking
My cousins taught us the vase trick, what I didn't see was any scoring of the glass around the string. It makes a weak point for the glass to break in a more controlled manor.
Hey Ann. I just wanted to tell you that I watched this video a few months back and thoroughly enjoyed it! My mother was about to put eggs in water in the microwave and I immediately remembered this video. I rushed through CZcams to find this video to show her it was a terrible idea. Finally, I got it and made her watch the part about eggs exploding in the microwave and she finally said "Ok, I get the message" and did not put them in. However, she burned her fingers on a hot pot handle the same day, but I couldn't stop thinking how it could've been a lot worse. Please keep it up!
Cadbury: We use a top-secret process to prevent Flakes from melting that's so secret only a select few are allowed to- Ann: It's seized chocolate. Just wet the chocalate.
When I was younger I got a burn in the middle of my neck and its a good thing it didnt damage my vocal chords or voice box! It was the most painful thing ever. I opened the pot when making popcorn and a kernel popped straight up and the hot oil and hot kernel popped on me. took about 3 years for it to heal
I love the fact that it's a culinary mistake well known enough to have a name, but at some point someone went "I mean it doesn't actually *taste* bad, maybe we can market this?"
It's worth pointing out that the "String Hack" was at one time published in the "U.S. Department of the Army" Field Manual for improvising booby traps and demolitions. It was intended to use a shoe string or boot lace and gasoline, and the "optimal bottle" was a champagne bottle, being used because the indent in the bottom was already calculated "back home by the egg-heads" for a shaped charge with a known "stand-off" distance... Without getting into too much dangerous detail, the stand-off is the proper distance between a shaped charge and it's target if you intend to blast a neat round hole through as much material as physically possible with that particular size of charge... The point (and the conclusion) then is that it WILL work, given the appropriate amount of time with nearly any liquid fuel for the fire, and on nearly any glass bottle or similar container... BUT being this was intended for soldiers in the field (who were already in hazardous field conditions and fighting just to survive) it's also NOT a very safe "trick" one should indulge in while "playing in the house". It MIGHT be worthy of demonstrations for educational purposes regarding glass, stress fracturing, the use of heat to induce stress and some of the other engineering points about material science and clever stuff to do with that information, but this is a "big kids OUTSIDE stunt" at best... I only know about it because I collect such field manuals when I can find them, and I read them before trading or packing them quietly away where they won't incidentally get anyone else into trouble, injured, maimed, or killed. I know this kind of thing can be readily found on the internet "all willy-nilly and stuff", BUT I DO NOT have to contribute to that. NOTHING against Ann for demonstrating. She explained it well, and I believe she did a fine job of informing viewers of the potential dangers, and warning us all NOT to play with fire just because we saw something silly on the internet... BUT do follow her and Taras Kul's (Crazy Russian Hacker) example and prepare for issues whenever around open flames. It's all fun and games until it's not, whether someone loses an eyeball, or lights themselves on fire, or burns the house into a smoldering hole in the ground. ;o)
"LET'S TRY A BLOWTOCH!" haha u are crazy and i always sit with my eyes wide open - i can't believe i have the guts to play so much with fire and microwaving things u shouldnt microwave etc LOVE YOU FOR DOING IT , i admire it lots! Would never have been tough enough to do myself, though. For sure 😂
Thank you for the video! About poaching eggs in a microwave, I found an interesting addition, so maybe one day you would want to try it out: "I have been making microwave poached eggs for over 20 years. One tip I learned working in a hospital kitchen as a dietary aid...make sure the water you drop the egg in is hot. Yes, one minute cook time. But I found out early on that if you use cold water, the egg yolk often explodes before 1 minute in the microwave. This is because the microwave cooks from the inside out and if the water is cold, the egg yolk will reach a very high temperature before the white is cooked and it often explodes!...in your microwave. Anyhow, hope this helps."
@@Rabid_Nationalist The recipe is out there but there was one key ingredient missing from the leaked list, MSG once you add that to the leaked list of spices you have KFC fried chicken.
KFC is not nearly as good as Popeyes. Publix grocery store fried chicken local to me is a great 2nd best. Also just look up Townsends fried chicken to see the grand daddy recipe for all fried chicken. (Why do I know so much about fried chicken? wow I'm such a dork.)
Glen and Friends Cooking has already done Coca Cola a few years ago and found out the secret to the KFC recipe a few months ago. The videos are on his channel along with a bunch of other great content.
CZcams's gotta listen to Anne Reardon more. They're so focused on stopping people from cussing on the platform that's literally designated for those over 18 that they're not even focused on the fact that people are getting severely hurt due to lack of safety information from "hacks" like this, and in one of Anne's previous videos, a young child was killed due to an accident with misinformation from a hack. Anne I really hope your message gets out there. It's a shame there's still content to be made about people getting injured and burned from things like this and CZcams hasn't done a thing...
on this platform, unfortunately, the profit is more valuable than life and safety of the users. i don't believe this bullshit that youtube say they care about health environment and blablabla, if they did so they'd listening to anne more often and do something serious 'bout all things she's been constantly saying
I work as a carpenter, and we have a glass master, he handles basically all the glass we have, he cuts and rounds corners of glass with alcohol and fire all the time. But he cuts a groove into the glass, then puts the alcohol on there and then lights it, after just a few seconds he breaks it off with tongs.
I did that bottle thing many times when I was 10-12 years old. I put string on in one loop, then used lighter fluid on string and set alight. Never had a problem. Not all bottles snapped straight.
@@GlassShark86 I know, so gross XD like they mucked up a batch 100 years ago and were too scared to admit it so they just said let's make this a new product, everyone loves crumbly, dry chocolate.
I live in the US where we don't have Flakes but as soon as I saw it I was like that looks like seized chocolate - which I have plenty of experience with because I am a terrible baker.
woah! You solved the 100yr old secret!!
How did you get to this video 23 hours before it released?
I wish i was allowed to have patreon
@@Zazaaa27 you actually need money for it. You're allowed to use it, but the content there ain't free.
@@Panda-24 i know and i have the money but my parents don’t allow me
Cadbury better not come from our baking mum!
Cadbury: "it's a 100 year old secret only few people know..."
Ann: "Just add a lil water"
Cadbury: "dammit"
XD XD XD
😂😁😁😂😂😂
Got to hope 5 minute crafts doesn't do this once this video gets several views...
😂😂😂😂
Thanks to a "oops" while working with melted chocolate a few years back I quickly guessed what the "secret" was. lol
I can't decide the best moment of this video. We've got:
1. Ann sacrificing her microwave's dignity countless times for exploding eggs
2. Ann casually solving a 100-year-old closely-guarded secret
3. Ann nonchalantly mentioning that she has baby teeth on hand for no reason
She has 3 children, parents tend to save our baby teeth
I'd like to add onto point number one. She also had to clean the microwave of egg debris all round, multiple times. That right there makes it my favourite moment in the video
Yes!!😂
I use the microwave method of poaching an egg. I have done it hundreds of times and my egg has never exploded. You need to use at lest 1/3 of a cup of water in a slightly larger bowl of at least 3" across The bowl I use is 4 1/2". 50 seconds on high and I get a perfectly poached egg every time. Promise.
@@jhbrown1010 while it may work for you sir, it is important to note that all microwaves are different, and what works in one may not work in another. Plus in my experience eggs in a pan aren't that hard to cook anyway. That's still a massive risk you're taking upon yourself, and I'd politely recommend you to avoid microwaving your eggs😊
This woman really spent an hour trying to find out a 100 year old secret, looked straight into the camera and said now you can make it at home EASY and moved on like it was NOTHING - an icon
Hahaha She's amazing
@@nadin833as its Cadburys it probably isn't multimillion dollar but multimillion pound
@@maxito7463
Any company can be valued in any currency, but as this is Ann, we really ought to call them a multimillion dollerydoo company.
yeah, you heard user-ph3ji8gp3p, your humor is inferior to our humor
To be honest, big companies like to boast "secret recipe" for sales and marketing purpose.
While the exact ingridients and composition maybe a secret, the principle technique on how to make it are not.
It's no secret coke is simply a carbonated syrup and we know how to make one, we just don't know the exact composition.
okay so no one is going to talk about how she not only solved a century old secret, but ALSO cleaned her microwave several times for us, AND is literally the tooth fairy? Maybe this woman is an actual angel sent from heaven.
Angel or girl boss? Both, I guess
Q
This video is wild: exploding eggs, burning glass, shading CZcams, exposing Cadbury's, a whole book and then baby teeth casually introduced at the end
A solid video showing why Ann is amazing 🤩
I was thinking the exact same thing! The amount of entertainment and information given... amazing, Ann's range is just amazing
There’s things flying all over the place hahahaha
It just kept going 🤯
W h a t
Ann is so committed to educating her fans that she exploded multiple eggs in her microwave just to entertain us. Thank you, Ann!
She cleaned exploded egg out of her microwave multiple times to entertain us.
That microwave has been through a lot for us!
we stan
This is it! Why tell us not to do something (the internet will do it anyway), when she can show us why not to do something?
That's dedication and what's I called the true food scientists.
Dear Anne, I really need to thank you for discussing the egg in the microwave issue in detail. My mom fell for this and I've always been so afraid of her getting hurt. A couple months ago we had a scare and she's stopped ever since. The explosion was strong enough to force open the microwave door - fortunately no spatter got on her even though she was immediately front of it. Loud sounds like that really spook me so I had to go sit down for feeling faint and avoided the kitchen for a few days afterward.
I'm glad your mom's ok. I had a liquid give me 3rd and 2nd degree burns, and I'd much rather people learn from close calls than learning from experience (even though it was someone else's stupidity that got me burned). 17 years later, and hot liquids still scare me to death if they touch my skin
I think people forget just how dangerous steam is because we only encounter it in the every day when boiling water in a kettle but that's only harmless because it's unpressurized and quickly mixes with the surrounding air and cools down. Steam however is incredibly powerful, in steam locomotives steam is powerful enough to pull km long freight trains at 100 km/h and on aircraft carriers steam catapults can instantly launch fighter jets weighing several tons. Steam like water however also is a great conductor of heat and when it finds a surface it will condense and deposit all of its energy on said surface as it does so, all the energy that lets it pull freight trains and launch fighter jets, this is why high pressure steam will literally boil the flesh off your bones and some of the worst industrial accidents ever were due to boiler explosions.
Now normally it would be impossible to encounter higher pressure steam at home because at one atmosphere of pressure steam boils at 100 degrees celsius and thus doesn't take much energy to condense into water, meaning that you'll notice that it hurts and pull away long before it can do any damage. However microwaves change that because they work by directly energizing water molecules and thus can heat up water that's trapped, meaning that the steam pressure can rise much higher and thus its temperature, and of course the temperature of the surrounding matter.
The take away obviously isn't that you should be terrified of steam but rather that just like electricity and fire you should respect it and understand that it can be dangerous in certain circumstances.
Regarding the chocolate flake at ca. 14:00 - a solid state chemist here; chocolate has actually 6 distinct polymorphic forms (polymorphs are substances with the same chemical composition, but the molecules are stacked in different ways in 3D space, which can lead to different physical properties in separate forms), each with slightly different visual properties and melting points. The one that became soft and malable when you held it in your hand was an example of what's the 'standard' and most desirable across the industry, form 5, which doesn't melt too fast when held in hand, but does in mouth. Looking at how the 'flake' behaves, I strongly suspect that it's simply form 6, which is characterised by being harder and having a higher melting point than form 5, which would explain the observed difference in behaviour. Conceivably, it was then processed in one way or another and that's the secret they are talking about.
Out of melted chocolade, each of the 6 polymorph forms can be crystallized by applying certain techniques - think of this as a process similar to tempering a sword (hence: tempered chocolade), wherein by combining melting and cooling processes at varying (but precise) temperatures, you are able to manufacture the target form, aside from form 6. This one is made by leaving any 'tampered' form on a shelf (in carefully managed conditions) for several months.
You can google 'chocolate polymorphs' to find out more, and a quick graphic I find helpful can be found here: www.compoundchem.com/2014/04/19/the-polymorphs-of-chocolate/
This is fascinating, as an engineer, I had only read about amorphous and crystalline forms of specific molecules. Interesting to note that chocolate has these forms as well :D
I'm also wondering if the physical structure has an impact. Because of the air between the folds, it's less dense than solid chocolate, and since the isn't trapped in discrete bubbles like an Aero bar but parallel stacked folds, expanding hot air could theoretically escape out the ends as it heats and expands.
@@jamesdominguez7685 yea i thought it might be the surface area to volume ratio, however that would mean the flaky layers would meltt off one by one relatively rapidly lololol
@@aasha8759 - Also a possibility: the internal air pockets could maybe be acting as a kind of multi-layer insulation, slowing the spread of heat through the whole mass. Neither of our ideas explain why the very outside layers don't melt, though. :)
Disclaimer: I have ADHD, and I simply lack interest in this topic, so I did not read your comment in detail.
Having skimmed it, I believe you stated you make the type of chocolate that is the same as Cadbury Flake by leaving it on a shelf for several months.
I find this confusing, because what Anne showed in the video is that you melt it and add some water (or milk) to make it.
Ann's really at that point of her career where she can just say "Here's these corporations' secrets xoxo" and i love it
Cadbury: "its a closely guarded trade secret"
Anne: "lol they just screwed up and seized a batch of chocolate then tried to save it"
Lol
This is gold XD XD XD
In other words: The age old practice of businesses selling things that would otherwise be considered a waste product.
@@thatboringone7851 like mystery flavor. It's just leftovers
@@thatboringone7851 so Hersheys in a nutshell.
I can just imagine a century ago, a guy melting some chocolate in the Cadbury factory and balls it up by adding milk and siezing it.... trying to get away with hiding the result somehow, only to go, "hey, we can sell that"
I still dont get why the CZcams algorithm isn’t recommending Ann to more new viewers. Its really a shame how CZcams promotes fake baking hacks, more than Ann who has her own cookbook, a full on website, recipes, debunking videos and many more. We need Ann to get on the recommendations
Because these channels prob got more subs and views then ann and youtube just only cares about the money I remember lot of people said they flagged these channels for being dangerous and youtube just did not care I agree youtube should recommend ann her videos more
I agree with you. But if you think about it, if it wasn't for those awful 5-minute craft videos, Anne would have less content to work with and we wouldn't have Annes awesome videos 🤣
I believe 5mc and Blossom
Should be permanently banned 🚫
From CZcams
CZcams just cares about the money. It's honestly really sad to see them be this greedy, I hope humans can change
@@GamingWithEric2508 you got me in the first line ngl-
i love how this is so lawfully chaotic like "ok for this one i'll microwave approximately 15 eggs one at a time to prove it will always explode, discover a 100-year old industry secret and then sacrifice 3 baby teeth to the coca cola gods"
There's ways to cook eggs in the microwave that don't explode and save energy and water. Look around on CZcams. Ann isn't infallible.
😂
@@MilwaukeeWoman Those methods aren't infallible either, and having boiled water spray you like a gun isn't really a good enough gamble. Eggs aren't really worth enough to put in the microwave for anything other than scrambled, and even then it's messy as shit.
@@MilwaukeeWoman Ann practices what she preaches: Putting the egg into the microwave is more dangerous than just cooking it on the stove, and as she has a lot of children watching, she advises putting it NOT into the microwave. Yeah, there a ways of doing it, but if many other ways result in exploding eggs, probably don't tell the children to do it anyways.
@RoRo that too! I added lawfully because there's a methodology to her chaos lol but yes u right
For the bottle "hack", even if you manage to successfully break the bottle, those edges are still going to be sharp. Be careful!
I was told to sand the edges and/or use glass etching liquid on the rims to dull it. I’ve still never tried it, but the tip came from friends with homemade wine bottle glasses with lip safe rims
@@CraftyVegan The hack is needlessly dangerous when you can just score the glass to get the same result so good on you for never attempting it.
@@hedgehog3180 the tool to score the glass bottle is like $5 from aliexpress, we recycled a lot of these to hold flower and decorate our cafe
oh that Flake thing is extremely similar to a traditional form of chocolate we have here where i'm from! it's called "chocolate en rama" (the translation would be something like branch chocolate??) and that's pretty much the exact recipe, yeah. y'all should watch some videos on how it's made if you've got the time, it's vv cool
oh! Well, tell us where you are!
@@swissuz Seems like it's Argentina.
@@AdwinLauYuTanit is Argentina but we do have it here in brazil too but only in thr south
Do you think Dave is sitting in the living room reading and hears the microwave start and an explosion and says to himself, “Ann must be recording a video.”
And also thinks, "oh crap, what am I going to have to eat next?"
I love how tentatively he tried the chocolate. Like, "Oh, no, what awful thing do I have to taste now?"
She probably waits until he's out foraging for baby teeth.
@@MeredithDomzalski
#GoodFoodForDave
Ann I saw your clipart studio ad on CZcams😋
They showed what happened in the last video😂👏👏
I love that Ann just casually solves a 100 year mystery
It's also funny how the '100 year old secret' was solved by just looking at the ingredients list 😄
@@eleanormason2647 Classic Ann
Cadbury: very guarded secret for 100 years
Anne: just add milk 🙃
Wasn't a mystery to me...
In the US and have never seen a Flake, immediately said “sounds like seized chocolate to me”
I always imagine what the boys think when they walk in on their mum filming debunking videos:
James goes to get a glass of water
Sees Ann stood by the microwave
“Mum what are you doing”
“Just microwaving eggs to see if they explode”
I remember one time when I was younger I wanted to warm a boiled egg (don’t like them cold), and it exploded in my mouth when I took a bite. It terrified me, but I was lucky; it could’ve been worse. It sucks to see topics like these, but I’m so glad you talked about this.
You probably got the second best outcome
holy cow i think i would need therapy after that happening to me
If you don't mind a much safer tip for warming whole hard boiled eggs in the future is to simply heat up some water and put the egg in the water it'll eventually warm up at least that's what I always do I never put eggs in the microwave just water and then I put the egg in the hot water
The same thing happened to me when I was a kid and it scalded my upper lip. Nearly shit my pants too. 🙄
I did the same thing. Now I always make sure to cut the egg into slices before putting in it in the microwave 😅
Ann: “I’m going to give you something to taste.”
Dave: *INSTANT SUSPICION*
This poor man has been through it.
Hello good morning
Dave has trust issues.
Lol 😁😂🤣
the way he was carefully biting in feat at first his mouth was twitching lol
The man is a saint!
Ann Reardon: Figures out Cadbury’s secret
Cadbury: Delete this. Now.
Lmao i
FBI! OPEN UP!
Trade secrets aren't patented and so aren't legally protected so that's not gonna happen.
@Brooo007MC it’s a joke
LMAO
Thx for calling out the fake hacks,we need more people like you🥰
The way you smiled when you revealed the book and saw it, held it in your hands... That was so wholesome and made me smile too :)
Cadbury : it's a closely guarded secret only a select few know.
Ann : it's seized chocolate you can diy at home.
Cadbury : surprised pikachu face
LOL. That gave me an idea, Anne should do a video on ‘debunking food industry lies/myths’
The knowledge 🙏
I mean you still gotta buy the chocolate, and most people will use cadbury anyway
Lmaooooo
If she hadn't figured it out, I'd be skeptical about people continuing to eat it. 😂😭
cadbury: flakes are made using a 100 year old closely guarded secret that no one knows
ann: i’m about to ruin this mans whole career
Lol!🤣🤣🤣
Replace "man" with "company"
Lennahc's Marbles And Objects u did not understand the reference huh
Cadbury is going to send her angry messages after this I bet xD
...I feel like getting a Cadbury Flake... I think they're doing alright.
I’ve watched this video before but I came back for the eggs and then watching the Flake recreation was epic. I love how you could see Ann was so chuffed that she figured it out 😄 what a legend
Me too
She really went from debunking fake hacks to creating flake hacks ❤️
cadbury: "its a 100 year secret"
Ann reardon: successfully recreates it at her second attempt
The magic of being a food scientist
@bouytt guyt I think (I THINK) it isn't illegal because since it's a trade secret, they didn't apply for a patent anywhere (besides it's just seized chocolate. can't patent such a thing) and the law won't protect them.
When this happens, they just hire a hitman to com-
@@nodezsh it was a joke, but I like how you think haha
@@samara707 just like your life
@@drnotuseless oh okay
"Is it like turmeric and sardine?" Poor Dave, he's so traumatized he can't even imagine Ann giving him a normal chocolate bar to taste test. 😂
That bit made me laugh too. Dave is such a trooper at trying stuff, even when there is a very real possibility that, for reasons that are currently unknown to us, it may one day actually be turmeric and sardine.
🤣🤣🤣🤣🤣🤣🤣
😂😂 I gut laughed at the turmeric and sardine comment 🤣🤣🤣
@@nikiTricoteuse Your comment was liked by Anne. Oh no. lmao
Poor Dave is so brave to keep eating Ann's experiments.
Honestly I’ve considered poaching eggs in the microwave cuz I failed miserably with the stove method . The only things stopping me was the horror of eating egg cooked in microwave. And now this video has completely put that thought out of my head 👍
That's what kept me from cooking any kind of eggs in the microwave - it'd taste like shit lmao.
I only use it for a quick 20 seconds to make sure the eggs are fully cooked in my quesadillas. Guess now I'll be waiting at least a minute before opening the microwave.
Cadburry: 100 year old secret.
Ann: Challenge accepted
Ann, when beginning her channel: I want to make a channel where I show people how to make cool bakes.
Ann right now: Please stop putting things in the microwave. I'm tired of cleaning mine.
If 5 Minute Crafts said a bomb would instantly bake a cake, Ann would be the type of person to calmly say “Look at that. The dynamite blew up the cake. It’s not cooked”
I love her personality.
Fr
LMAO 😂 😂 😂 Comment of the year.
Underrated comment
After a brief explanation of different types of explosives, of course. And then she'd find some way to do it anyway.
@@woodfur00 yes
Thank you for this one. You might have saved me from an exploding egg mishap. I occasionally get frozen ramen bowls to cook in the microwave, and I'd been cracking an egg into them to cook in there as well. I hadn't realized how risky this was and will definitely not be doing it again.
I love this lady. She's so pragmatic and thorough
I love that the likely origin of Flake is "aw, dang, we ruined this batch of chocolate... let's use it anyway"
And Kit-Kats are made from Kit-Kats
@@Merjia Ah yeah the floor is made of floor
@@GreenMagicMachine They are though. Every batch is made with the last batches rejects.
@@junipers-rings aren't kitkats a nestle product?
@@Merjia I used the old kit kats to make the new kit kats
Ann really woke up and said, “I’m gonna bring a centuries-old chocolate empire to its knees today” and condensed the whole process into a section of a 20 minute CZcams video
She is giving us everything we didn't know we needed😂
*What shall we conquer next?*
The Coca Cola formula
We don’t have a microwave at home so I took this video as a nice informational advice until I went to visit my grandma. She has a microwave and wanted to reheat a boiled egg from yesterday, I wasn’t there when she put it but I realised immediately what had happened when I heard a gunshot sound from the kitchen. The explosion was so forceful that opened the microwave door and fragments of boiled egg got everywhere. Fortunately my grandma who was near the microwave didn’t get burnt. I am glad this happened with me here so I could tell her to never put eggs in the microwave because apparently she did that with raw eggs too. After that I just texted people to inform to never do this.
Thank you for making videos like this! 💕
With the chocolate I know another situation that *kinda* does the same as flakes. When a chocolate bar is expired and left there for a long time after the expiration date, they turn white-ish and seem to have the same quality of not melting easily anymore and being really crumbly but in the mouth it does melt and tastes like the chocolate (it does however take a little while until the taste comes about and it usually does lose its scent of chocolate when not in the mouth too).
That's more because the cocoa butter is separating from the other ingredients, from what I understand. It's a completely different process.
I love how Dave is still up for being a lab rat dispute previous events. The bravest man I know.
“It’s a closely guarded secret”
Ann: *tries like 2 methods”
“Another mystery solved”
When things were at their very worst:
2 Suns, Cross in the sky, 2 comets will collide = don`t be afraid - repent, accept Lord`s Hand of Mercy.
Scientists will say it was a global illusion.
Beaware - Jesus will never walk in flesh again.
After WW3 - rise of the “ man of peace“ from the East = Antichrist - the most powerful, popular, charismatic and influential leader of all time. Many miracles will be attributed to him. He will imitate Jesus in every conceivable way.
Don`t trust „pope“ Francis = the False Prophet
- will seem to rise from the dead
- will unite all Christian Churches and all Religions as one.
One World Religion = the seat of the Antichrist.
Benedict XVI is the last true pope - will be accused of a crime of which he is totally innocent.
"The time for the schism in the Church is almost here and you must get prepared now"
Tuesday, 20 March 2012
The Book of Truth
@@michagabo8819 damn thats cool and all, but im gay
@@julianthefoolian this is the best reply to one of these religious things I've heard
@@michagabo8819 lol I’ve never seen someone use ` as an apostrophe. I’m not even sure what that is even used for.
@@hppjwofgay8560 thank you 😌✨
My friend recently started poaching eggs in the microwave, and I immediately remembered this video and sent it to him! Thanks for your really easy-to-understand methodical ways of showing how these things are dangerous!
Currently in quarantine and not doing well at all. Your videos make me feel better and lift my spirits. Thank you always ❤️
We gotta appreciate all Ann is willing to destroy for us. Her kitchen, her microwave, Dave's stomach, his trust in her food, his taste buds...
Dave is the real mvp
@@roseb135 Yeah. Dave's taste buds will be missed
Her kid's baby teeth too lol
@@justlola417 lol yeah
"his trust in her food" 😂 lol
'i happen to have some baby teeth on hand' is one of the most unintentionally terrifying things you've ever said
Last time I went to my Mom's house she'd had a clear out and asked me if I wanted to take some of my old stuff like primary school records and baby books. I pulled out an envelope... what's in here? It was full of teeth. The worst part was they weren't even all mine it was a horrifying mix of mine and my brothers teeth...
Ann Readon out of context when
I think it's a parent thing- my dad has mine and my brothers baby teeth!
My mom never gave me tooth fairy money if I swallowed my loose tooth or lost it down the drain. Very strict policy, for some reason >.>...
I think that's just parenting 101, my mom kept all my baby teeth too.
If you microwave a jawbreaker it explodes to they covered that on MythBusters and interesting enough the experiments showed that literally only one part of the jawbreaker was being affected by the heat from the microwave but the rest of the candy wasn't so I wonder if it's something at like the molecule level in egg that is being affected in the egg.
one of my friends mentioned poaching eggs in the microwave and i pulled this video out to show her why she should stop. she tried to argue that one wasn't enough, but as the eggs kept going she got quieter and quieter. thanks for being thorough ann!
I can’t stop laughing at the fact Cadbury’s guarded secret was that they made the chocolate slightly more wet
That was a happy accident for them lol!!
Well, that and the fact that their eggs have been steadily shrinking for years.
@@cittrangenericlastname8616 Not that secret.
Same 😂
@LaumiRez Or real crabs
You are literally a genius. The dislikes are from Cadbury employees disgruntled by the fact that you solved this
And from those of us who have never seen or heard of a Flake in their life and had to order some. :(
(*Not that *I'd* ever dislike Ann's videos!)
Lololol!!!!
Yep XD
I knew it the whole time
I was looking for a comment like this 😭😂
The egg is the first “hack” I’ve seen on your channel that I may have potentially fallen for. I grew up cooking scrambled eggs in the microwave, which does work fine. I wonder what about scrambling them changes things. Even so, you have to watch it, or it will expand far out of the bowl. Perhaps it’s something to do with the protein bonds.
Curious about that too. Granted this is anecdote but I’ve never had scrambled explode ever when properly watched/handled.
Same! I've had microwave scrambled eggs nearly every day of my life, both with and without added milk and cheese. Maybe the act of scrambling disturbs the protein structures enough to stop it from building up pressure? Mine always expand like crazy and then shrink back once the microwave is off. But I'd love a follow up on this
I really appreciate the effort that goes into these videos, always going the extra mile and trying things over and over in slightly different ways to demonstrate practically what the results are as well as explaining why that is what happens. I don't know any other person who does debunking videos that would explode like a dozen eggs in their microwave despite knowing it's always going to explode.
Taking a moment to appreciate the amount of times Ann must have cleaned her microwave out for us to enjoy quality content
and the amount of vinegar she had to use to clear the egg stench. ( eggs taste amazing, but they leave a tremendous smell on surfaces, dishes etc). Ann is AMAZING indeed. :D
I was thinking how hard to clean all the mess... should give her much more thumb...
I was looking for this comment. :)
if every patreon send her a microwave, she has enough just to through out after every expolsion hmmm
Hahaha absolutely 🙏
She's such an icon.
In a single video she, threw shade at CZcams, blew up a bunch of eggs just to get across the point that you're not supposed to put eggs in the microwave, figured out a "closely guarded secret" in two tries, flaunted her book, and casually showed us that she's totally a mom by pulling some baby teeth outta nowhere.
@@vykussy ew, racist.
@@lifeisbutadreamm report him and don't accept his apologize its really racist
@@vykussy RACIST
@@vykussy What’s your relationship with your mother?
She’s seriously the coolest! 😅
Holding my own printed book was one of the most incredible moments of my life. I know this is an old video, but congratulations on all your hard work paying off.
I completely forgot about this game, but I watched all of your LP's years ago. LOVE that you're bringing it back!
Ann really just gave away Cadbury's secret about Flake, if she suddenly goes missing we know what happened
yeah, you don't mess with BIG CHOC
Don’t worry. They’re based in the UK. The worst they can do is send her to Australia.
Ann - solves 100 year old guarded secret chocolate recipe
Ann: “Easy! 🤗”
What an absolute assassin.
I love how casually she solved a century old trade secret in a video that wasn't even about that.
and it was her second attempt! the first idea she was only doing because someone else mentioned it, too, and the first thing she thought of herself was the right answer. Someone get her on the KFC secret spices, Coca-Cola secret ingredient, and the Krabby Patty secret formula!!!
@8:06 Waaaaht?! A microwave oven with a curved interior shell with zero corners? 😖😲. This is literally my first time ever seeing or learning of the existence of such microwave ovens. I guess I've been comfortably living under a rock without a clue until now 🤣
On a side note, my theory on the exploding eggs in the microwave is:
As the egg or egg white or egg yoke is getting heated in the microwave oven, the outmost boundaries of the egg white/yoke forms a rubbery barrier that has very little water molecules. Meanwhile, the interior portion which still has more water molecules continues to vibrationally and frictionally get agitated, to the point that quickly accelerating pressure buildup of the interior of the cooking egg, egg white and etc against the rubbery boundaries gets too much and is released via violent explosion of the egg or egg white or yoke
CZcams caring more about removing dislikes more than the safety of people is so ironic it actually hurts
Cadbury: it’s our secret recipe *Evil laugh*
Ann: add water to melted milk chocolate
Cadbury: 🔫👁👄👁
Ann Reardon is a true chaotic good; in one video, she debunked dangerous hacks, exposed corporate secrets, dissolved some human teeth, and exploded at least a dozen eggs. Respect ✊😂✨
And she cleaned the microwave between each egg! Such dedication.
lol she so is! Love it
I love that she just happens to have some baby teeth lying around.
@@redrackham6812 most mums do, in my experience. At least, my mum kept my baby teeth...
@@PonderingStudent Really? My mother certainly did not.
Someone linked this video to a Facebook post asking about why flakes don’t melt. This was so educational I had to subscribe. Wonderful job!
As someone who at least twice has proven I can burn hard boiled eggs, it’s not just microwave eggs that explode. I forgot about them until I heard gunshots coming from the kitchen sounding like rifle shots. Chunks of excruciatingly hot egg and shell seemed to be targeted directly at me with no mercy. Because of this, I had to duck,weave, and cower across the kitchen to get the saucepan pan off the heat before *it* turned into a guided missile too.
The stupid thing about the vase hack (apart from how dangerous it is, of course) is that it doesn't even produce a good vase. That rim is still jagged, potentially sharp, glass.
Ikr why not just use the freaking bottle as a the vase ???
@@dx87gaming31 Yes, that would look so much better.
This was my first thought as well.
@@cursedGalataea But are the people who are doing this hack gonna be knowledgeable enough to know you can sand down the edges with sand paper?
and if one really wanted to reuse bottles as vases, a glass bottle cutter is only about $20.
Cadbury: our Flake recipe is a closely guarded secret, no one can ever know
Ann: ya wanna see some real speed?
edit: i just came back to this randomly omg thanks for all the likes!
The power of a food scientist 👩🔬
So true!
😂😂😂😂 Shes the best
100 years vs 100 seconds.
Ann: hold my Flake
Oh my god the excitement in here face when she was talking about the book is just pure wholesome
18:05
Lawsuit incoming
Three times my mind was blown today.
1. Anne cracking a 100 yo Cadbury's secret
2. Her book finally being in print
3. "I happen to have baby teeth on hand"
she kept their baby teeth bruh like dayum
@@Acuriouscase77 the fact that she kept them and then used them to experiment with is indeed funny
Ann is the tooth fairy - CONFIRMED
lol ikr
overdelivered on this vid
This entire video was a wild ride. Horrific burns, exploding eggs, Sherlocking an industry secret, DAVE, hugging your cookbook, "hey I have human teeth" omg I love you
This reads like a Stefon from SNL recommendation.
I use the microwave method of poaching an egg. I have done it hundreds of times and my egg has never exploded. You need to use at lest 1/3 of a cup of water in a slightly larger bowl of at least 3" across The bowl I use is 4 1/2". 50 seconds on high and I get a perfectly poached egg every time. Promise.
shes an expert multitasker
@@jhbrown1010 That's good for you, but just like Ann said, every microwave has a different wattage setting so the results can definitely vary per user! I'm sure it works under the perfect conditions for those who don't have a stove top, but if you have a stove...just use it!
I saw this comment before watching the entire video and i was still Not Ready
I’ve done the “burning string” trick to crack a bottle neck off of a bottle to try and make a guitar slide before, and if you take the usual precautions one should take when working with tools or fire and whatnot, it’s not very dangerous, and it works! But you must be careful, and must do your research, and shouldn’t do anything if you aren’t sure you can pull it off.
When my mom got her first microwave oven in 1981, Litton, a salesman brought the microwave and explained its operation. He also warned her about eggs and instructed her on how to cook them safely. Our family often ate microwave eggs but prepared them correctly with no issues at all. I take a very small shallow bowl. Break your eggs into the bowl. Whisk the eggs. Add a tablespoon of water. Cover the bowl. Microwave on high for about 2 min. Never had a problem. It didn't use a turntable, but a "fan" to move the beams around. I don't think that made a difference though. What I do is I don't put my bowl in the middle of the turntable, but on the edge so you don't get standing waves in one spot of the egg.
Everyone is talking about Cadbury but not how she just casually has some human teeth on hand. I respect it.
I just assumed it was the baby teeth of her children. It’s not uncommon for parents save their child’s baby teeth.
To add to this, Jedd is fairly little and may be losing or lost his teeth recently
I have all of my kids baby teeth
Mom saved some of mine too lol
My mom kept ours in a necklace box in a drawer with some of her other jewelry. Was looking for a necklace to borrow one day and spilled teeth everywhere because I was not expecting them.
Ann: “No, it’s just a normal chocolate bar that you would buy from the shops.”
Dave: *still visibly nervous*
Eat the good food. It's good.
@@qwertyTRiG Ah, love that reference ;)
I chuckled at the sight of his nervousness. He does not believe her one bit after all she has made him eat! 🤣
16:54 that nervous laughter and added with “i should have learnt my lesson by now” 😂😂😂
Dave has developed trust issues
I have watched a whole bunch of these since i discovered your channel yesterday, i LOVE your debunking and hesring your knowledge about food and cooking
My cousins taught us the vase trick, what I didn't see was any scoring of the glass around the string. It makes a weak point for the glass to break in a more controlled manor.
damn I had no idea eggs could get so explosive! Not a single one survived...
second
Never expected u to be here
How
lol
I was a little surprised as I often microwave mine 🥶
Daves look of concern at "blindfold" and then DREAD at "taste something"
His relief at "no its a normal chocolate bar" was palpable.
Not to mention the obvious fear as he goes to bite it!
Don't worry Dave, you're not being poisoned today
Dave gets good food :D
There was relief, but you could tell that he was suspicious until he started chewing and tasting it.
19:13 - peace was never an option
Hey Ann. I just wanted to tell you that I watched this video a few months back and thoroughly enjoyed it! My mother was about to put eggs in water in the microwave and I immediately remembered this video. I rushed through CZcams to find this video to show her it was a terrible idea. Finally, I got it and made her watch the part about eggs exploding in the microwave and she finally said "Ok, I get the message" and did not put them in. However, she burned her fingers on a hot pot handle the same day, but I couldn't stop thinking how it could've been a lot worse. Please keep it up!
Cadbury: We use a top-secret process to prevent Flakes from melting that's so secret only a select few are allowed to-
Ann: It's seized chocolate. Just wet the chocalate.
Cadbury: it's a secret (◡‿◡✿)
Ann: hold my chocolate
**Dismantles recipe in 10 mins**
Lol
(0-0♡)
i love that ann just casually solved a 100 year old secret recipe in a video about microwaved eggs
When I was younger I got a burn in the middle of my neck and its a good thing it didnt damage my vocal chords or voice box! It was the most painful thing ever. I opened the pot when making popcorn and a kernel popped straight up and the hot oil and hot kernel popped on me. took about 3 years for it to heal
"Hmm... still not melting- let me go get me blowtorch." Just cracked me up how she said it so calmly-
sokin jon or burnt food
@@juliaalvarez537 or disgusting recipes
That's how scientists usually work.
Just make it into a movie then it will turn into: “ALSJXKSKSJDJSW... STILL NOT MELTING AHHHH- LET ME GO GET ME BLOWWTORCU!!!!!!!!!!”
Cadbury: "Our secrets will remain known only to us until the end of time."
Ann: _Spends an hour experimenting and finds it out_
Cadbury: 👁👄👁
This comment has no comments so... haha true!!
who expects them to market seized chocolate?
I love the fact that it's a culinary mistake well known enough to have a name, but at some point someone went "I mean it doesn't actually *taste* bad, maybe we can market this?"
@@johnnye87 isnt that how ghanche was made?😂
@@johnnye87 "There are no mistakes, only happy accidents." - Bob Ross
“Turmeric and sardine” 😂
It's worth pointing out that the "String Hack" was at one time published in the "U.S. Department of the Army" Field Manual for improvising booby traps and demolitions. It was intended to use a shoe string or boot lace and gasoline, and the "optimal bottle" was a champagne bottle, being used because the indent in the bottom was already calculated "back home by the egg-heads" for a shaped charge with a known "stand-off" distance... Without getting into too much dangerous detail, the stand-off is the proper distance between a shaped charge and it's target if you intend to blast a neat round hole through as much material as physically possible with that particular size of charge...
The point (and the conclusion) then is that it WILL work, given the appropriate amount of time with nearly any liquid fuel for the fire, and on nearly any glass bottle or similar container... BUT being this was intended for soldiers in the field (who were already in hazardous field conditions and fighting just to survive) it's also NOT a very safe "trick" one should indulge in while "playing in the house". It MIGHT be worthy of demonstrations for educational purposes regarding glass, stress fracturing, the use of heat to induce stress and some of the other engineering points about material science and clever stuff to do with that information, but this is a "big kids OUTSIDE stunt" at best...
I only know about it because I collect such field manuals when I can find them, and I read them before trading or packing them quietly away where they won't incidentally get anyone else into trouble, injured, maimed, or killed. I know this kind of thing can be readily found on the internet "all willy-nilly and stuff", BUT I DO NOT have to contribute to that.
NOTHING against Ann for demonstrating. She explained it well, and I believe she did a fine job of informing viewers of the potential dangers, and warning us all NOT to play with fire just because we saw something silly on the internet... BUT do follow her and Taras Kul's (Crazy Russian Hacker) example and prepare for issues whenever around open flames. It's all fun and games until it's not, whether someone loses an eyeball, or lights themselves on fire, or burns the house into a smoldering hole in the ground. ;o)
Cadbury ppl: "She discovered our secret!"
Coca Cola: (trembles in fear)
Crusty Crab: *trembles in fear*
I'm pretty sure Coke doesn't actually advertise their product as dental care, though.
@@Enaronia I think the person meant coca cola's secret in making coke
Ann's microwave: it was horrible, i'm traumatized.
6:03 why you got to call me out like that
“Is it turmeric and sardines?” Poor Dave has been traumatized 😂
I had the same thought 😂
The fear as he put it towards his mouth 🥺😂
Yet he has soo much trust in Ann
I was really happy that Dave got something edible for once.
Poor Dave : lulled into a sense of false security
Ann smiling while embracing her book and saying "Look! Mah book!" is such a precious moment
Ikr
So wholesome 💕
And then just casually lifts a sharp knife on screen 😆
@@WavesofColours haha classic ann. Queen
"LET'S TRY A BLOWTOCH!" haha u are crazy and i always sit with my eyes wide open - i can't believe i have the guts to play so much with fire and microwaving things u shouldnt microwave etc LOVE YOU FOR DOING IT , i admire it lots! Would never have been tough enough to do myself, though. For sure 😂
Thank you for the video! About poaching eggs in a microwave, I found an interesting addition, so maybe one day you would want to try it out: "I have been making microwave poached eggs for over 20 years. One tip I learned working in a hospital kitchen as a dietary aid...make sure the water you drop the egg in is hot. Yes, one minute cook time. But I found out early on that if you use cold water, the egg yolk often explodes before 1 minute in the microwave. This is because the microwave cooks from the inside out and if the water is cold, the egg yolk will reach a very high temperature before the white is cooked and it often explodes!...in your microwave. Anyhow, hope this helps."
KFC and CocaCola shaking in their boots knowing that Anne might reverse engineer their products next 😂
Yea...... Well let's find out the KFC formula!
@@Rabid_Nationalist look up Glenn & Friends Cooking. He did a whole series on KFC and he believes he cracked it.
@@Rabid_Nationalist The recipe is out there but there was one key ingredient missing from the leaked list, MSG once you add that to the leaked list of spices you have KFC fried chicken.
KFC is not nearly as good as Popeyes. Publix grocery store fried chicken local to me is a great 2nd best. Also just look up Townsends fried chicken to see the grand daddy recipe for all fried chicken. (Why do I know so much about fried chicken? wow I'm such a dork.)
Glen and Friends Cooking has already done Coca Cola a few years ago and found out the secret to the KFC recipe a few months ago. The videos are on his channel along with a bunch of other great content.
CZcams's gotta listen to Anne Reardon more. They're so focused on stopping people from cussing on the platform that's literally designated for those over 18 that they're not even focused on the fact that people are getting severely hurt due to lack of safety information from "hacks" like this, and in one of Anne's previous videos, a young child was killed due to an accident with misinformation from a hack. Anne I really hope your message gets out there. It's a shame there's still content to be made about people getting injured and burned from things like this and CZcams hasn't done a thing...
This. 100 percent this.
People are too busy going hurrdurr natural selection to care about that though.
on this platform, unfortunately, the profit is more valuable than life and safety of the users. i don't believe this bullshit that youtube say they care about health environment and blablabla, if they did so they'd listening to anne more often and do something serious 'bout all things she's been constantly saying
has it been like this even before the ceo changed?
Lol. No their not. Those channels create a ton of money revenue.
I work as a carpenter, and we have a glass master, he handles basically all the glass we have, he cuts and rounds corners of glass with alcohol and fire all the time. But he cuts a groove into the glass, then puts the alcohol on there and then lights it, after just a few seconds he breaks it off with tongs.
I did that bottle thing many times when I was 10-12 years old. I put string on in one loop, then used lighter fluid on string and set alight. Never had a problem. Not all bottles snapped straight.
Cadbury: It's a 100 year old closely guarded secret.
Ann (after one attempt): It's bit of water.
It's literally 'ruined' chocolate by any other standard. This is hilarious.
@@GlassShark86 I know, so gross XD like they mucked up a batch 100 years ago and were too scared to admit it so they just said let's make this a new product, everyone loves crumbly, dry chocolate.
I live in the US where we don't have Flakes but as soon as I saw it I was like that looks like seized chocolate - which I have plenty of experience with because I am a terrible baker.
@@GlassShark86 It's a bit like the invention of Post-It notes. The inventor's attempts at making a strong glue went wrong but he made the best of it!