(bright music) (pineapples thudding)
- Ah, no.
(pineapple tears) - Oh.
(Barry roars)
Literally clutching at garlic straws here.
(triumphant fanfare music)
Hello everybody. - Hi.
- Hey, Mrs. B. - Hello.
- High five. (high five slaps)
She's my wife.
All right, mate? - I'm fine.
- Welcome to another Kitchen Hack Testing video.
The videos in which we-
- Well, we test kitchen hacks
that are out there on the internet,
or that you've sent us and see if they actually do work.
- Yes, it's part of a massive playlist.
Some work really well.
Some are quite dangerous.
- Yeah. - Some fail,
and some are jolly funny.
Today, we're doing three each, aren't we.
- We are. - Kinda having a hack-off.
Do you wanna start with your one?
- Yeah. - All right.
- So, have you ever been in a situation
where you've made a lovely batch of cupcakes?
- Oh, yeah.
- You take them out of the tin, to cool down.
- Oh, so they've been baked.
- They're baked. - Okay.
- And then you look at the bottom of the paper case
and it's all like, you can see all of the fat.
- Oh, sort of where it's soaked into the bottom of the case.
- Yeah. - Yes.
- So this hack shows you
how to stop that from happening, apparently.
- I'm very excited and intrigued
because I do not like a greasy case.
- Mm, and I think this is quite a popular one at the minute.
- Oh, is it?
- I thought we could do six with the hack
and six without the hack.
- Okay, yeah, yeah, yeah.
- See if it makes a difference.
- Sounds good.
- I've got coloured or white.
- I feel like they're both.
You can kind of see, it just goes oily, doesn't it?
- Yeah. - But I feel like the white,
only because we went to a wedding the other night
and the groom danced all night
on the dance floor, bless him. - Oh.
- And he was wearing a white shirt
and he was just sweating (Mrs. B shudders)
and just kept dancing to the point
where he was basically his own
wet T-shirt competition- - Oh, don't, it's gross.
- At his own wedding.
Front and back, didn't care.
So I'm, (giggles)
I don't know how I'm going from that to cupcake cases
but that's where I'm thinking.
I think we should definitely do some white ones,
if that's all right. - Yep.
- But mix it up, I don't mind.
- So the hack is you put a little bit of rice
(rice tinkling in tray)
in the bottom.
- Okay.
- And this is meant to, I think, absorb the fat.
So it doesn't go...
- Oh, really?
My fear is that you are gonna forget
which side has the rice and doesn't,
so I'm gonna put a single grain of rice just there.
- How am I gonna forget when I take the case out,
there's going to be rice in the bottom?
The rice isn't gonna disappear.
What are you on about?
- Uh, I dunno.
Cupcake batter is going in.
Did you make this like extra greasy or anything on purpose?
More butter or anything like that?
- Not really.
I just did it like I normally do.
And when I do normally do it, you do get,
I do get quite a bit of grease.
- Yeah, it's like the base of it, isn't it?
It's like oily,
and the paper is kind of like, ugh.
- And now they bake.
Oh, no, but I can't remember
which ones have got the rice in.
- Well, don't worry. (Mrs. B chuckles)
- So have you ever been in a situation
where you want some like mashed avocado,
but you haven't got a knife to open one up?
- You haven't got a knife to open the avocado?
- No. - Like through the
dinosaur-esque shell? - Yeah.
So I'm gonna show you a hack that I've seen.
- Mm.
- (chuckles) I'm a bit wary about this.
- Why, is it? - I dunno.
Apparently, you're meant to just pick this bit out.
- Oh, the like the little...?
- But now I'm looking at these avocados.
I don't know how you just pick it out.
- Well, that's the bit that
it normally helps tell you if it's ripe, doesn't it?
Like the little stoney bit, pip thing.
- Oh, there we go.
Oh, I done it.
So you get it out, right?
- [Barry] Yeah, so you've taken-
- [Mrs. B] This out.
Then, apparently,
you're just meant to squeeze the avocado.
- [Barry] What?
(avocado scrunches) - Oh, no.
(avocado scrunches) (Mrs. B laughs)
This isn't what was
going to happen. - It's not working?
- You're meant to squeeze it and it was all...
- [Barry] It's, what, all just comes out through that hole?
- Oh look, kinda.
Well, through the hole but not through that one.
- [Barry] You've kind of made your own.
- There.
- Oh wow. - It's come out everywhere.
Maybe I pushed too hard.
- Was it supposed to come out
like a toothpaste tube or something?
- Yeah.
- I think you've gotta mush it a little bit
in the shelf first.
- That's what I did.
With this one, I rolled it.
- Oh, did... - You know like when
you roll a lemon to get all the juice out?
- Yeah.
Oh! - Yay!
- I'm doing it!
Ugh, look at that!
It's like bursting a spot though, isn't it?
- Oh.
If that came out of your spot, I'd be a bit worried.
- Shoulda seen my teenage years, mate.
- Oh.
- Avocado puss.
- Oh, shut up.
- Yeah, it works.
And to be honest,
sometimes, doing an avocado,
there are some amazing gadgets for it
as we've found on the Gadget Playlist,
but it can be quite messy.
And generally,
although that you are effectively bursting it,
that's worked quite well.
(both groan)
This reminds me of the week
before I started using face wash.
(groans) Right.
I actually think, (Mrs. B laughs)
as weird as that was,
we have done some other avocado hacks
and that, to peel them actually.
- Yeah. - And that is actually better.
- That is a good one.
- Anyhow, you're doing very well.
It's time for my first hack.
Have you ever been in a situation
where you want to grate some cheese
and you don't wanna let it go all over the board?
You wanna collect it. - Yeah.
- Well, that's pretty much it,
but it doesn't just do it for cheese as well, apparently.
But we do need a grater.
(grater thuds) - Yes.
- And hopefully, this should be a nice, easy one.
Hey, what is it you got in your hand there, Mrs. B?
- I have a box of Ziploc bags.
- As long as it fits the width of the grater
is all we'll need. (bag rustling)
- Okay.
Ah, think they need a bigger bag.
- Yeah.
It just about does it, doesn't it?
Are we there? Are we there?
Are we happy?
- Well, how far do you want it?
- No, as long as it's covering it.
It's gonna go into the base of the grater,
and actually, you probably can't see it.
In fact, no one else can see it.
Not even you Mrs. B, sorry about that.
There we go, look.
We've got this cheese building up inside the grater.
It's a true story, do you remember?
This gadget was from an actual gadget video.
- What, the grater was from a gadget video?
- Yeah.
- Okay.
- Do you ever remember it suddenly appearing?
- Oh, yes.
- It came with a little plastic tub compartment,
and I used it once in the gadget video,
and after that, I don't know where that tub is.
- I think it is in,
it's somewhere.
I just never use it.
- Right,
other couples might know this.
When someone says "I think it's somewhere",
that's code name for "I threw it out".
(Mrs. B laughs)
Give it a little shaky, shaky like that.
- Ah. - Look at that!
- That's clever.
- And look, there's hardly any cheese on the counter.
We can get this out just about.
Oh my gosh, it's like cutting my finger.
Completely clean.
- And now you've got your cheese.
- Yeah. - Sealed in a bag
to go in the fridge for later.
- Yeah.
- Oh, that's a good one, Mr. B.
- Ooh.
- Big cupcakes.
- They are, awesome.
Let's go rice first.
- Yeah, look.
Okay. - Ah.
To me,
oh no, that is-...
Well, we'll see what it looks like.
- We need to compare it, don't we?
- Yeah.
Are we gonna get another white one to compare it?
- I'm not really sure.
- Is it just me?
- Do they... - Or is that worse?
The one that had the rice on it, look at that.
Look. - Yeah, they're all like it.
- They're all like, yeah.
It's got little rice patterns on, it's very pretty.
I think it's made it worse.
- Okay, so look.
That's got like a nice,
there's no soggy bottom.
- Okay, I trust you, yes, yes.
- Yeah?
- But my whole point
was that transparency thing that you get of that grease,
and the rice enhanced that, I feel.
- Oh, but then look at the bottom here.
It's like-
- Brown. - It's browned the bottom.
- But you kinda want that, don't you?
You want a nice sort of brown- - No, I don't think you do.
Look. - So you prefer that
because it's not got a sort of crusty bottom,
which sounds so wrong.
But do you know what I mean?
It's like it's,
I like that bit where you get a crust on a cake,
where it touches the edges of the pan,
the bottom of the pan, the top of the pan.
- Maybe we should try it.
Oh, that's like quite dry, that bit.
- Is it?
Oh God, I gotta try it now.
- And I've got greasy lips now.
- Oh, it is fluffier.
- And my lips, when I first had that, they weren't greasy.
- Yeah, it does taste better.
I will give you that.
You are getting that little crust on there,
so maybe that's where the fat was building up.
It's like, oh my gosh, I gotta cook.
I'm on a really hot surface.
Whereas that, the rice did do its job.
But I didn't think that was the point of that.
I thought the point was to make it be less greasy.
- Maybe my cakes are just so good
that they just never get greasy.
(Barry snickers)
- The hack can't handle my cakes.
Mrs. B, have you ever been in a situation
where you want to get pineapple out of a pineapple
but in a really awesome way?
- Yes.
- Good.
You rip the top off of it like that, twist it off.
- Off the top and pound it... - Pound it down.
Roll it a lot.
And then, after doing that,
you can pull out the individual like,
diamond shaped segments, is that what we're gonna call 'em?
I reckon we just, (grunts)
(pineapple tears)
Oh, (roars)
I am strong! (roars)
So apparently, we bash it. (pineapple banging)
- Oh, you bash it?
(pineapples banging)
- Oh wow, you can make it...
(pineapples thudding rapidly)
And then we can roll it, okay?
You gotta roll it a lot.
Like push down a little bit.
Oh, I just heard you.
You broke the spine of it, Mrs. B.
- Did I?
- Yeah, I'm so excited, I nearly called you Mrs. Brie.
- I guess you're rolling it to loosen.
- Yeah.
But apparently, you gotta roll it a lot.
(Barry grunting) - Oh, snapped my wrist.
- Oh, oh my gosh.
It's loosened up massively.
- Yours has, I can see all the juice coming out.
- Oh, thank you.
(both sniggering)
Yeah, apparently we should be able to just pull these out.
(sighs) No.
- No.
No, they're like really sealed, but,
♪ Bay-a-ya ♪
like shut, they're really closed together.
(grunts) No.
Maybe we just keep rolling?
(cheerful piano jazz music)
This was the one that I thought this is not gonna work and,
we're gonna need some help
from people in the comments for this,
because we've got this one,
and the fizzy drink can one to retry.
So I feel like...
- Ugh, that fizzy drink one.
(Barry sighs) Do not like that one
- But I just wanna see, if we can get one out,
whether that will start it.
Do you know what I mean?
So I've cut all around just that single line.
You can see it's slightly sunk in.
And if I can just get that leaf.
Look, look, here it comes, look.
(leaf snaps) Oh, no it broke.
Oh, look, look, look. - There we go.
- Okay. - That's it.
That's literally supposed to be it.
So now, get your finger and thumb in there
and (grunts)
pull it out like that.
(grunting) Now I'm in there,
look, it is weakening and you can...
But you're not really getting
very good portions, are you? - Not very much.
- [Instructor] Share with a friend.
- Look and she's just ripping it out.
But I'll tell you what, her pineapple,
if we look at the colour. - Let me see.
- It looks much more yellow-
- Oh, it might be riper. - In the middle.
These bits are still green, aren't they?
- Yeah. (Barry gasps)
- So I think we will revisit this one
and buy some pineapples a few days in advance,
to try and let this turn a little bit more yellow.
You can see in the middles they slightly are.
- Okay, yeah.
(Barry munches pineapple)
- And it isn't the sweetest, actually.
So, fail with potential for working again?
- Possibly.
- All right, Mrs. B, you got one more hack, yeah?
- I have. (screen fade whooshes)
Have you ever been in a situation
where you would like to ice your cupcakes
that you've just made?
- Yeah, what, with rice?
- Yeah, but you don't have a nozzle
for a piping bag and you wanna do some like squiggly icing.
- Oh, I would just pipe some avocado on there.
- Would you?
- So this is a hack for piping?
- Yeah. - Okay, cool.
- You need like a Ziploc bag
- The sort of thing that you would put
with a cheese grater. - Cheese, yeah, yeah.
Yeah, yeah. - Yeah? Okay, yeah.
- Okay, and you get like a little cocktail stick or.
You just push some holes in it.
(cheerful music)
- [Barry] So you fill your bag up with the icing, yeah?
- So now, are you ready?
- (chuckling) Yeah, just about.
- So this is a hack, to give some kind of...
- This is a hack? - Look.
- Oh my gosh, look at that.
(Mrs. B giggles) Wow.
- I feel like I'm a kid making Play-Doh again.
- [Barry] Yeah.
- [Mrs. B] Look.
- [Barry] That's really, really weird.
- [Mrs. B] But you get the idea?
- [Barry] Yeah, that's amazing.
I like the random, that you just,
no idea what it's gonna come out like.
A lot of bursting
going on today, Mrs. B. - I know.
Yeah.
- Are we watching like pimple popping videos or something?
(Mrs. B chuckles) Right.
I think that's worked.
- Me too.
I think three out of three for me.
(high five slaps)
- Ever been in a situation where you've
dropped a cupcake on the floor
and your pug's eaten it up?
- Did you drop it though?
- I didn't drop it, no. - No.
- I gave him a little piece.
Have you ever been in a situation
where you wanna fry an egg. - Mm.
- But you don't just want a random shape
that comes out when you crack the egg.
Ideally a circle.
But sort of, you know, you get a little bit of aesthetic.
You get, you know, little bumps and stuff in it.
- Mm.
- You ever wanted to draw your own shape fried egg?
- Oh?
Okay, yes.
- For this last hack today. - Mm?
- We apparently, we have two pans here.
I don't know whether it needs to be hot or cold.
If you get a frying pan and draw with garlic,
an outline of any shape you desire.
I'm thinking we go basic here.
Like maybe like a square.
- Okay, yeah.
- You crack the egg into it.
The garlic acts as a barrier
to stop the egg white going over it.
And obviously, will cook to that shape.
You with me? - Really?
Yeah, I'm with you. - I don't know.
That's why we're doing it.
- Oh, okay, I'm intrigued.
- Yeah. - Hmm.
- Get garlic, crack an egg.
I mean, look how fast that goes like that.
I mean, whether the video is sped up.
To me, I don't know.
- I think that it's a hot pan.
- Do you? - Yes, I do.
- Okay.
- 'Cause look how quick the egg cooks.
- That is so fast, isn't it?
- Yeah.
Oh, it stinks. - It does, doesn't it?
I've done a square there.
- Okay.
(garlic scraping on pan)
- Shall we just try and crack an egg in
and see what it does?
Can you see the square? - I can see it.
(egg tapping) - Yeah, I dunno.
Sorry guys, if you can't see it, but...
(egg shell cracking slowly)
(Barry laughing)
No!
- I think it needs to be hot.
- Okay.
- Let's try it hot.
(gas flame hissing)
- [Barry] What shape are you gonna go for?
- [Mrs. B] Shall I just, I'm just gonna do a square.
- [Barry] Yeah?
(garlic scraping on pan)
Right, and to me, I cannot see anything at all.
And that is a hot pan, folks.
Can you see anything?
(chuckling) Innocent pug's face on the pan,
just going, "What are you doing?"
The world's worst massage.
(cheerful piano music)
(egg knocking)
(shell cracking)
(pan sizzling faintly)
(Barry snickers) - Oh look,
you can see it's caught there.
- [Barry] Oh yeah.
- [Mrs. B] Oh, whoops.
- It did catch for a bit.
Didn't it? - It did catch there,
where I went over it lots.
- Just said I wonder if it's sort of dried out
since we used it the first of all.
So I've cut it and now it's actually
quite sort of wet on the surface,
so it might be more like a pen.
- Okay.
- Literally clutching at garlic straws here.
You guys can see this with us.
Oh wow. - I can see that.
- There's an outline there, isn't there?
- [Mrs. B] Yeah.
- [Barry] Right, let's go.
(pan clanks)
(gas flame hissing)
(egg shell cracking)
Oh no.
- No.
- She loved saying that.
"No". - Didn't work this time.
- Darn it!
All right.
You win again, Mrs. B.
The hack-off.
All three of yours were stonkers.
I'd say one of mine was all right, the first one.
But that one was the best ever.
I think that was the best out of...
- Oh what, the cheese? - Yeah.
- Yeah, it was a good one.
- I thought it was really good.
The pineapple has potential.
- Yeah, I'm not convinced though, with the pineapple.
- No. - No.
- And the egg, I think we're just gonna let that cook.
Shall we have that for brunch?
- Yes.
- Brilliant. (scoffs)
Well, thanks so much for watching, folks.
Hope you enjoyed this hacks video.
Remember, there's loads more on the playlist.
Keep 'em coming in,
any dangerous ones for me,
more sensible ones that generally work for Mrs. B.
Well done, Mrs. B.
Hello. - Hello.
- So that's it, remember to subscribe
if you're not already
and if you are, make sure your notifications are turned on.
So we can tell you about all new videos.
Consider following us on social media,
we're kind of everywhere,
and that's the place to send the hacks, as I say.
So thank you so much.
And favourite hack today?
Hmm?
- The icing.
Icing the cupcake. - Oh actually,
that was quite fun.
That was, yeah. - I like that.
- I liked the simplicity of the cheese.
- Yeah. - And it's not only
'cause it's the only one that worked for me,
but the cupcake one was a lot of fun, so.
Cheers, guys, see you later.
- [Both] Bye.
♪ 'Cause cooking is nice ♪
♪ 'Cause cooking is nice, nice, nice, nice ♪