Welcome to How To Cook That I'm Ann Reardon and this is an episode of debunking where I take a
look at viral clips that you've sent to me to see if they are real or fake. Let's start with this
first one from Blossom from their most viewed video which has 110 million views! They take a
stick dip it in water then dip it in sugar put a peg on it and let it dry then they mash up some
strawberries push them through a seive, add a whole jug of water and the same amount of sugar
then they give that a stir and tip some of it into a glass. They then add the sugared stick leave
it overnight and then in the morning you've got a sugared Rock Candy Stick. This clip is definitely
fake, let me show you what would actually happen if you were to take a stick and dip it in water
and then sugar and let that dry, then take some strawberries and mash them up strain them through
a fine sieve, add a jug of water followed by the same amount of sugar then heat that up and stir
it until the sugar is dissolved and pour it into a glass. You get this pale pinky liquid with fine
bits of strawberry in it not a bright red clear mixture and that's just the start. Let me put
it on a time lapse overnight so that you can see what happens you can see the bits of strawberry
sinking and floating and sinking again all night and if I pull it out in the morning you can see
the only sugar crystals on this stick are the ones they told us to stick there at the start
and even the rest of those have dissolved so we've got nothing on this part of the stick at all. If
we go back to their video and look more carefully we can see that they magically have sugar crystals
growing in midair above the liquid and heaps of them on the rest of the stick too. The step that
they forgot to mention was to buy a sugar stick put it into the liquid and leave it ... for 1
second and and then film taking it out. This sort of thing really bugs me because these simple safe
experiments that can be done at home are great for getting kids interested in science and fascinated
with it but if you give them the wrong method and then they try it and it totally fails and
nothing happens it's going to have the opposite effect. If you did want to try this at home you
don't want to use equal parts of sugar and water you want to use three times the amount of sugar to
the water. You can add food coloring and flavoring if you want but don't add strawberries or anything
that's acidic because that's going to inhibit the formation of the crystals. Now I'm going to
put this one on a time lapse overnight so that you can see what's supposed to happen and you
can see there some tiny sugar crystals starting to form right at the bottom of the stick. Forming big
chunky sugar crystals is quite a slow process you can't just leave it overnight we're going to have
to leave it for days so I'll put this on to film on a time lapse so you can watch that happen ...
Look at all of those crystals! If you pull it out of the liquid and
let it drain it's really very pretty and the strawberry one as expected still has
absolutely nothing except for the sugar we added at the top. Sadly it's just a
waste of people's time and ingredients. Next Leventmiklosnagy sent in this one.
Deep frying tomato ketchup I don't want to try it but let's do it!
I don't want to but I'm going
maybe things are going to be all right
Tomato ketchup is around 70% water and water is denser than oil so it sinks to the bottom and
now because the oil is hotter than the boiling temperature of water, the water very quickly
turns into steam and that steam takes up a lot more space than the water so you get this sudden
expansion and these explosive looking bubbles which shoot very hot oil everywhere! As well as
potentially causing burns if you're cooking over gas this oil can hit the flames and ignite. So why
did this not happen in their video? Well despite what it says on screen this is clearly not just
ketchup it's probably ketchup mixed with some sort of starch like a corn flour or a wheat flour the
starch absorbs the water that's in the ketchup and it still does evaporate when it hits the hot oil
but it's a lot slower reaction so you get all the bubbles but it's not as violent it's not bubbling
everywhere. This is the exact same reason why you don't add water to an oil fire because when that
water sinks and suddenly turns into steam it just bursts everywhere. We did a video on that
some time ago if you're a longtime subscriber and you know what recipe video this one was in
put the Emoji of that recipe in the comments and let's just go back in time to that one. If you
overheat oil it'll first get to smoking point and there'll be like this thick noxious smoke coming
from it and then it will get to flashpoint which is just where it just bursts into flames all on
its own. If that ever does happen do not tip water on it and to show you what would happen
if you did we've got a fireman at our house today. We'll use just a little cup of water and it's just
plain tap water nothing else and then try and put out the fire by tipping the water onto it.
I felt that heat from behind the camera oh my goodness! If that was inside the house your
kitchen would now be on fire and if you were standing right next to the sauce pin I would
hate to think you would have horrific burns, do not ever pour water on an oil fire and do not
try this at home. To put out an oil fire what you should do is put an oven glove on and put the lid
on to starve it of oxygen then leave the lid on it until it's coed right down otherwise it will
just ignite again when you open it up. Back to current time let's say thanks to today's sponsor
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download June's Journey on iOS or Android or play it on PC through Facebook games. I'll put a link
in the description or you can use the QR code on screen. Next Adlad wants to know is this real?
Was that a Coke Pringle ASMR video. This is like ticking all the boxes of desperately
trying to get a viral recipe on any algorithm nowadays but the real question is does the
recipe actually work? This video had a link to a recipe so that's super helpful, it says you
need 180 g of chips but my packet only has 134 g in it so we're going to have to top it up.
And that's really full already I'm going to have to split this before adding in the flour.
Ah, nuts!
And now just because I'm curious to see how this recipe would turn out if
you treated it like a normal bread dough I'm going to make another batch with the
exact same ingredients and just change the method.
After a second rise it has totally filled two containers. This one is a bit over full
so I'm going to trim off the excess and then bake them both in the oven. Okay so this is
the one mixed in the Pringles tube it's quite heavy and solid and this is the one kneaded in
the bread machine it made double the volume so as you'd expect it is more airy and bread-like
but still a little bit heavy. Let's put half of one type on one side of my tray and the
other one on the other side then just add the fillings that they had and the cheese on top
and bake again. Finally they added lots of sour cream in to the middle and some chives on the
top. Now it's taste test time sort of a normal bready flavor, texture no pretty pretty average.
Hmm tastes like a big scoop of berley the sort of stuff you feed to fish. The texture is stodgy,
solid that's pretty uh pretty ordinary.
That's delicious! It's really B-grade it just isn't enjoyable. It has a couple of unusual
ingredients in it that aren't usually in bread can you detect or taste anything different? No.
It tastes a little bit sweeter but sugar's not an unusual ingredient so maybe something like
lemonade or something it's coke. Coke. And another ingredient Pringles. Pringles! Oh really why? The
why is always for views it's like the opposite of trying to hide veggies in a meal to make it
more healthy this is bread with hidden junk food in it. Next Drewyd found the chocolate
heart video for us thank you so much for sending that in that's amazing. If you're unsure why she
would have sent that in just ask someone in the comments and they'll explain it. Speaking
of chocolate though Tilna wants to know if I can try this one you can create this light fluffy airy
chocolate mousse and all you need are chocolate chips just blend them with water for about 2
minutes until creamy and smooth, pour it in a bowl and refrigerate overnight the next day you have
chocolate mousse. Interestingly you can actually make a mousse using just water and chocolate I've
done it before but I've never seen it done in a blender and I have never seen it happen with
this much water to that little chocolate so let's try this one out. This is the quantities given in
the description on their recipe and as you can see there is a lot of water compared to Chocolate it
said to blend it for 2 minutes and after doing that it looks like this there's still lots of
fine little bits of chocolate in water and the written recipe says to keep blending until there
are no lumps so let's keep going and a couple of minutes later there are no more lumps but
it doesn't look like a mousse I'm going to put this in the fridge but I don't hold out much
hope for this one and just in case she was using compound chocolate and not real chocolate I made
another batch and then the next morning this is the one made with real chocolate and this
is the one that used compound chocolate. Using compound chocolate we've got a Chocolatey milk
looking thing with a few chunks on top and the real chocolate has a little bit of foam on it
and it's a little bit thick and chocolatey but it's just a layer if you dig down it's liquid.
So that's disappointing. If you do want to make a mousse out of just water and chocolate you're
going to need a lot more chocolate compared to the amount of water that you're adding. You want
a microwave that for 30 seconds then give it a whisk to stir it really well and then microwave
it for another 30 seconds. Whisk it again just to make sure all the chocolate is melted and mixed
through then you want to cover it and freeze it overnight. In the morning it looks like this it
needs to be really cold for this to work. Whip it up with the electric beaters you need to whip
it for quite some time and at first it will look like this which looks really cool these ribbons of
chocolate but it's not whipped enough yet so keep going keep whipping it until it looks like this.
Now at this point you can push this a little bit by adding some more water make sure it's chilled
from the fridge and only add in a little bit at a time. You can get about 120 mil of extra water but
if you keep going beyond that it will split. Even this much to me doesn't look perfect it
looks like we're just teetering on the edge of the whole thing falling apart so you probably better
stopping a bit earlier with less water but even this this has a lot more chocolate compared to
water than their original video did. If you find a video you'd like to see debunk you can send it
to me on the email listed in the description just make sure you link me to the original video. And
hey if you find a science creator or a video that you think is amazingly good send me that
too that would make a nice change. If you enjoyed this video make sure you like share comment and
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too if you like. Make it a great week by being kind to others and I'll see you on Friday ❤️