- Ooh
That's like a--
- What is that?
(upbeat music)
- Hello everybody.
Hello Mrs. B.
- Hi. - You're all right?
- Yeah, I'm fine.
So like today could be the greatest day
(both laugh)
- Really could be the greatest day, couldn't it, Mrs. B?
- The greatest day of our life
- Because we're doing another kitchen hack test video,
part of an epic playlist where
we've tested some viral kitchen hacks on.
Some have been bad, some have been good.
And today I'm caught with them.
- Yeah, it's your time to shine.
- It's my time to shine.
Yes, let's see if we can make any of these work today.
The first one is right behind you there.
Can you see, it's got lots
of hairline cracks from over the years where we've used it.
I actually thought it was because it started to be
like that for so long part of the dish itself.
If you see all these lines here
they are actually craps and there's a long one here.
And if I run my nail just inside it
they are hairline cracks.
So apparently this is a little bit of a myth.
Okay, some people say it works.
Some people say it doesn't.
If we cook it's happens with mugs as well.
If you cook this in milk for an hour and then
let it cool something to do with like proteins in the milk.
Well, they will fill some of those cracks in.
It's gonna obviously take the longest out of all the hacks.
They said, we'll get it going.
It does not do massive chips
and dents or something like that.
And apparently it doesn't really help it.
It's more cosmetic.
If anything, I'm really excited.
If this works, this is going to sit in there
and we need to fill it with milk.
Yeah. So just in case
we'll go for like full fat, if that's all right.
Okay. Is that all right?
Yeah. I just wondering
I didn't want to do somebody skim just
in case there was something to do
with the fact that I know it's not enough.
Or do you know what I mean?
I just want milk to be milk
cheese and kicking him in he's full fat.
Yes. Yes.
I'm worried about his milk does tend to sort of
burn doesn't it or sort of sport his pants.
Yeah. Just keep going mate.
That's it?
Oh yeah.
Look at that.
It's rising.
Yeah. Just don't know a whole lot in, so let's monitor that.
Are you ready for the next hack?
I am.
Yes. What do you think this is?
Right. I was just sat in the garage.
I found an old pallet
and sort it down there were about that end.
I can make that metre.
What do you think this?
Yeah, this, this is a bonus one
and this is going to do, Oh gosh, I have no idea.
Something like make a hole for something to pour out
off. No, with this, right?
Yeah. If I screw a strip of plastic from this bottle
we can make a jar enough.
- I don't know if this is going to work.
I thought you said district.
Apparently
- If we fix this, I'm going to get my drill.
Okay. You see that you see the
that angle there is important because that's
what's going to give it leverage when we bite onto it.
My wife has gone to the toilet.
So I'm not sure if she's doing that or just hiding
but this is what we're going to do.
- See, we done it to now.
We got
- It. It's it's
- Fun.
- I know you're more concerned about that right now
but I'm slightly more concerned about the milk that is
bubbling quite a bit Would cause that should be
- Yeah. Yeah.
- Oh, so now, yeah.
It's just not gripping.
- Sorry. I didn't send it out.
- There's gadgets, Chardonnays that I've done over there.
Cause it's one
of those proper ones get asked where there are loads
of amazing ones out there.
There's one called a jockey, which is so simple.
- We wrap that as tight as we can look
- Actually, when you get out of that
now there's a bit of angle, like yeah
- No
- Anyhow. Have you ever been in a situation where
you want fried, authentic fried chicken, but in your oven
and you're pulling over in the background while we
can apparently make fried chicken with mayonnaise
covered bread crumbs, then you've got standard breadcrumbs
not Panco, but apparently it's supposed to taste like
fried chicken because the fat in the Mayo and stuff.
Yeah. Chickens in a bowl right down here.
Oh, we're just going to get our mayonnaise coated on it.
So a couple of tablespoons, we've got about 500 grammes
of many chicken fillets there.
So that's three or four tablespoons, to be honest right
there. And in the background, Mrs.
B is just making art, amazing
- Coating
- Coating.
- I never knew it.
So just read the top and it says sprinkle top tier speeding.
Second tier say spring coat.
And then I seen there's another lip.
You don't know that?
No. Hey, that's another hat.
Alright. Click that around.
Oh yeah.
Oh my gosh.
That's amazing.
Ah, you see?
Cool.
- Boom. And we're just going to keep doing that.
Chicken's going in.
We're going to bake that away
and look this slop oven gloves already.
Have you ever been
in a situation where you want to holler strawberry
but your husband does not have 30 Shelby haulers
in his office
but luckily you have the icing tip of a piping bag nozzle.
- Ah, cool.
Okay. Get it again.
It all right.
- I think bag section of the kitchen, Mrs.
B. When it comes to the nozzles
this is a hack that I discovered from Alton Brown.
Some tweeted me and copied me in on this.
Thank you very much for that.
So these are some piping nozzles.
We've got many just to show you.
You've got ones that are slightly rounded.
If I zoom in on that.
Yeah, that probably wouldn't work so well.
Okay. Got two other ones here.
Now one is slightly wider, but they're both sharp.
That's curved in slightly.
That's more upright.
Okay. We'll pick these
but we need some strawberries to help you work
out roughly where you think the middle is
and the leaves are going to sort of do their thing.
But you just go through twist and look
it's done it running.
I've got well, I've got to pull it
out. Yeah, no good either.
- Oh look
- It's a bit, rough is a bat, but it's blooming.
Well done it.
You get leaves all over you that this is the gadget.
That is amazing for that.
- Oh look, it looks just like it.
You could see why they got the hat
- The inspiration, right?
It's just a club.
But the thing is, this is angled inside.
So let's try it one more time.
Maybe come out at an angle.
- Oh, we've all done it.
User error.
Why do we have gorilla tape
- Early this morning while Mrs.
B was powered on her nose.
I boiled some eggs with the Elvis egg timer or not show that
on here.
You've seen me do that enough times because have
you ever Mrs.
BB in the situation where you've got so much duct
tape leftover a pan of boiled eggs, you need to peel them
- The tape.
Yeah. Oh my goodness.
I got visions of a swinging eggs around the kitchen.
Come on.
It is the weekend.
I think normal
- Take would have been fine.
No. Oh right.
Yeah. Cause this stuff is ex extra strong.
Ah, there you go.
- Like this.
Okay. I hate these hard boiled eggs.
- I did borrow them for ages.
They might look horrendous in certain end.
Oh gosh.
- I know what you meant do.
I mean it might work.
Oh cool.
- Gosh, no, Mrs.
Beach, try and do the step gently.
Maybe just give it a little Tappy tap.
This is where hopefully what the exhale is going to
pull the eggshell off with it.
- Oh
- Gosh. That's amazing.
If we, the rest of it, you don't need to put it on the top.
You can just go like this.
It's like fry paper.
- Hang on.
You have duct tape tape.
That's done.
Genius. Who came up with this idea?
- Yeah. I know a duck.
That's a good one.
Two in a row.
We're on a seven year.
All right.
I was a bit worried actually.
Is it starting to Brown quite a bit here.
Look a bit of an egg yolk escape from that last hack
but it's half an hour.
So we literally just take off the heat
and now it needs to fully call
in that milk where after we rinse it off
once it's called down, those cracks should be.
So we're just waiting
on the chicken with the GCs to run clear.
It's smelling amazing.
And of course our dish
that's just got to go to room temperature.
But Mrs B, you love a mango.
Yes. We have not had good success
with mango hacks on the playlist.
As many of you know, already
- This is going to help us peel a mango.
Oh, just like always
- Did he go wrong so often
but I can feel softness in his mango.
Yes. I can say when you get a coin
and you run down one site, it was create a flat edge.
Apparently. Although it softened, we're just
kind of like maybe creating a separation from the skin
and the mango itself by scraping a coin all the way round.
And there is a slight definition when you do it
you can see how it's gone a little bit flatter.
So we'll see in a minute.
- All right now, what do they do?
They just put them out.
- They just scraped a line from the top all the way down.
Just to Pierce the skin.
They're not into the mango.
- Oh wow.
Look at crack my heart.
Yeah.
- So we've done the line.
Yep. We go under the skin just slightly.
Yeah. But take your time with this.
I don't know if you can see, but my toothpick
I'm going to try and go quite close.
My toothpick is just under the skin there.
Can you see it protruding through?
I it's lifting the mango out.
- Look at that now.
Jesus peanut bag.
Yes. Yes.
Mrs. B what does it mean to come off a mom?
Yeah. Well, mine's not coming off from one.
Gosh, it feels like the film alien.
I haven't seen that film, but that's a good mango hack.
That's brilliant.
Brilliant. Yeah.
- Oh, come on.
We only need one for the farm now.
- Oh, I mean you haven't seen a monkey Mandela.
- Was that like two seconds ago?
Oh my gosh, mate.
Thanks man.
Amazing panko bread crumbs
and say we'll give it more crunch
but that is looking rather stonking indeed.
Mm. Oh my gosh.
Cook fro ready?
Yeah.
- Fried chicken.
Mm Hmm.
Wow. That is nice.
It's really good.
I mean, I wouldn't say it is
- Fried chicken.
It does have a twine to it.
You can, you can't taste the mayonnaise.
You got the crunch.
Yeah.
- Yeah, definitely got the crunch.
It's not soggy.
No, that's really good thing.
There was a hint of fried chicken there.
Mm Hmm.
hold on per peak per pre-cut Pringles.
- We just want to show you
that this is sort of skin that's formed.
It's not going to have solidified the milk.
So all the milks down in the bottom there.
So I fill out the fat has risen to the top.
Almost like a skin.
When you meet rice pudding.
It's very strange.
Oh God.
Yeah. Oh my gosh.
Let stop it.
Octopus.
- What was that?
- Well, I'm going to try and grab some look at that, right?
Yeah. Just let it go.
Well, you need to clean out.
I don't know if this is work.
It could be that stuff on the bottom.
There is rock card.
So it could be the protein
or whatever is literally the fats that we're going to.
It's just sort of found its way into the crap.
So the results are in and it has not worked.
It has not worked.
We can still see yeah.
Of the cracks.
Nevermind. Well, it was fun.
And the residue is just bizarre.
Matt is definitely a myth.
Thanks so much for watching.
Don't forget.
Check out the rest of the hats payers right now.
What was your favourite one?
The main game mango.
Yeah, that was quite
I quite liked the shorter one because it was so practical.
Cause most people should have a tip.
The tape was a little bit crazy, but they will.
- Okay. They've all been, there's been major.
No major failure.
- Yes. And nobody died, which is so
and the house isn't burnt down.
- Well, I'd say that's a sign of success.
Goodbye.
- Take your level player.
No matter what your style, the kitchens for me.
So I was most stash.
Goatee, maybe all three
- Look a little bit like leg, wax strips.
Don't they?
My mum does use the leg wax in with people.
Not that they don't like eggs for legs.
- Oh, you correct me up.
- Mrs. B anyhow.