Welcome to How To Cook That I'm Ann Reardon and today we're looking at ice cream bread,
six month old steak and hacks to prevent glucose spikes. Let's start with this video sent in by
Scott ... the internet just told me to put ice cream flour and baking powder in a baking dish
with sprinkles on top and put it in the oven at 350 for 45 minutes let's see what happens.
It's rising. I just turned ice cream into bread. So good. There was a TikTok about making ice cream
bread that went viral last year and because of the nature of algorithms promoting copying
rather than creativity lots of people jumped on the bandwagon and also made ice cream bread in
the hope that their video would get views too but this recipe is not new there were heaps of
videos about it that predated TikTok including this one from nine years ago by Simple Cooking
Channel. I'm going to show you how I make two ingredient ice cream bread. And there was this
one from 16 years ago which actually gives you a reason why you might want to try this recipe
the snow weighed down the electricity lines and it shut off electricity to the trailer park and
everything in my freezer melted and that included my ice cream. This is obviously not an actual
bread recipe because you haven't kneaded the dough to develop the gluten and there's no yeast in it
so you're not going to get that bubbly texture of bread putting sprinkles on top makes it look like
a cake but it's not really a cake either. Cake has fat sugar eggs some sort of liquid like milk or
water and flour and baking powder so in this ice cream bread recipe full fat ice cream is replacing
all of these ingredients to make a cake with the amount of flour they use ice cream has enough
liquid in it but not enough sugar or fat and most store-bought ice cream doesn't contain eggs so
this definitely won't have a normal cakey texture. See how it's fairly solid it is quite interesting
though so let's give it to Dave to taste. Wow ice cream bread ... doesn't feel like ice cream
mmm that is nothing special. It's not very um, not very spongy it's quite dry quite stodgy it's not
even as light as bread it's kind of like sucks the moisture out of your mouth. I'd rather use
the softened ice cream to make a milkshake if the power was out but that's me. Next we have
this video sent in by Eve, wanting to know if this works: this is a steak that is going
to be dry aged in cheese wax I went with New York strip then to use the right wax,
cheese wax is great it preserves cheese so you should preserve meat I covered the whole steak
with it see my hopes is that this is going to make the steak better so I actually dry aged it for six
months once the time was up I started to open it up I wanted to know how it tasted. I cooked
it on the grill and I'll tell you one thing I was left with nice beautiful medium rare perfection.
That is amazing. This was on YouTube shorts with millions of views and I have a few things to say
straight away number one don't do this! Number two he doesn't even say if it was refrigerated
or stored at room temperature and number three cheese wax is not used for dry ageing steak cheese
wax is going to trap the moisture in which is not what dry ageing is. Dry ageing is a thing and if
it's done professionally and it's done using the proper protocols then the microbial levels on the
meat are similar at the end as you would get with fresh meat now I've never dry aged meat before so
let's go talk to a professional who does this for a living. So I'm here with Mark from 32acres.com
who dry ages steak all the time so he's an expert in this so can you explain to us the
process of how it's supposed to be dry aged. So we imported from Germany the world's best dry ageing
refrigerators they allow the meat to mature under control so it's control of temperature
humidity and the airflow through the cabinets and it's very important to recognize that we follow
very strict guidelines we're evaluated inspected regularly we provide laboratory samples to labs
to test for different things such as E coli. So we're making sure that when we dry age our beef
it's to the highest possible standard and I think there's a real wave of interest in dry ageing but
people need to be a little bit cautious about the processes and they need to make sure that they're
following the highest possible hygiene you don't want to put anyone at risk for the sake of a good
steak. Definitely or the sake of a good video and so your dried steak we wanted to taste it but it's
sold out so how would you describe the flavor of dry aged versus your fresh meat well. It's a
richer flavor a deeper flavor but the meat is far more tender and I think it's fair to say that you
need to be very selective about the cuts of meat that you actually do dry age the beef we put into
the dry ageing fridges are the highest possible quality of beef in the country. Awesome and you
dry age for how long? 28 days and what would you say to dry ageing for longer can dry under dry
age up to 42 days under Australian regulation in a refrigerated environment like we have. Perfect
thank you so much for your time really appreciate it so that's why you might want to buy some dryad
steak because it is a lot more tender and a lot more flavorful than the fresh meat but don't do
it at home in cheese wax, I actually went and found the long form of that video and in that
video he does say three times do not try this at home but a lot of people watch shorts in isolation
they're never going to see the long form so it's important that their warnings from that
come into the long form video. It's also got heaps of other videos with clickbaity titles
of dry age and all sorts of things including beeswax which ended up with this result ... oh
this is okay to eat? I don't know. If meat has an off flavor or an off odor it's a good sign that
there's bad bacterial growth there and eating it could make you very sick. Now Dave's tasted
a lot of things that aren't good on debunking but I'd never give him something that was bad
or off because I don't want to make him sick, I love Dave so that's not happening we're not
going to dry age steak for six months and then eat it not happening. Next we're going to talk
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fulfilling and is going to help solve some of the world's most pressing problems. Next Sharon wants
to know if this is correct what you're going to do is cook your rice or potatoes fully and then
you're going to allow it to to cool completely. Now starches are a chain of sugar molecules and
when these items are raw those chains are together and when you cook them the chain opens up so that
your enzymes can penetrate through it and break it apart and allow you to digest it. That's true so
far raw potatoes do contain resistant starch that we can't digest and when you cook it it
changes into a form that we can break down and digest. But what happens when you allow it to
cool completely is those starches will fold back over so our enzymes can't penetrate it and it goes
through our system pretty well undigested then it acts like a fibre actually really healthy
for your gut bacteria for balancing hormones and keeps you satiated for longer. So the main claim
there is that if you let potatoes go cold they turn back into that resistant starch again so
you can't digest it and it will just go through as fibre that's quite easy to test I can just
put a blood glucose monitor in my arm eat some potatoes and scan and see if my blood glucose
goes up because if we can't digest it it won't get into your bloodstream and you won't see any effect
on your blood glucose but so that we've got to control let's start with some hot potatoes first.
Raw potatoes contain about 70 per cent undigestable starch and if I boil them until
they're cooked that amount drops all the way down to one percent. Now let me weigh them and get two
identical portions because they were two different potatoes I'll have half of each and then I'll eat
this plate full while it's hot. When I finish the last mouthful I then measured my blood glucose
every 10 minutes and these are the results ... my blood glucose goes up fairly quickly which is
what you'd expect because potatoes are high GI and then it drops back down fairly quickly too as the
body releases insulin to make all of that glucose get absorbed into the cells so that the cells can
use them for energy for things like your heart beating and breathing and walking around we need
energy for all the different functions that our body does. now I left the other plate of potato
in the fridge for two days so it's completely cold it's had plenty of time for that starch to change
its form back to the resistant starch form and now when I eat that let's look at the results ... if
they are totally resist distant starch my blood glucose shouldn't go up but it does it goes up
to a similar level as before. So where does this misconception come from? Well potatoes are one of
the most eaten vegetables in the world and as I said they are high GI so there has been a ton of
studies a lot and I mean a lot of studies about potatoes and their effect on blood glucose and
one of them found that eating it cold does delay the blood glucose response if I put one over the
other you can see there that the cold potato had a peak that was slightly later than the Hot Potato,
so then in researching and trying to find out why that was the case they found out that some of the
starch returns to the resistant starch form we're talking about a very small amount though like from
one percent to five percent it's not going back up to the 70 percent it's not all of it that's going
back to resistance starch. That tiny amount of extra resistant starch or extra fiber though does
help slow gastric emptying and it helps slow the glucose response which is something that can be
important for people with diabetes who are trying to keep their blood sugar within the normal range
because it gives their body longer to respond if the peak is later. Okay moving on to this next one
I recently learned about this game changing hack to reduce glucose spikes so here's the hack it's
practical and easy to implement you add one tablespoon of apple cider vinegar and dilute
it in some water and consume it 20 minutes before consuming some carbohydrates and this will reduce
those glucose spikes by up to 30 percent. Let's test it out after fasting overnight I'm going to
eat two pieces of white bread which are high GI and one I've put honey on and the other one I'm
putting a large amount of jam on now this meal should shoot my blood sugar up fast which it
does and then we get the expected crash after the spike. Now I don't have diabetes so my body was
able to release enough insulin to quickly pull that blood glucose back down so that it didn't
go out of the normal range but you can imagine if someone had diabetes and their insulin isn't quite
working properly that's just going to spike it too high and it's going to go out of the normal range
which can then damage their nerves and their blood vessels it's really important to keep it in the
normal range because high blood glucose can just damage so many systems in your body it's really
not healthy for you or good for you at all. The next day at the same time after fasting overnight
I prepared the same meal but before I had it I drank a glass of water with a tablespoon of
apple cider vinegar mixed into it which was not pleasant I do not like vinegar in water but here
are the results ... you can see here it has a big impact see how the glucose is rising a lot more
slowly which gives the body more time to release the insulin and it doesn't have that sudden drop
off after either it returns back to normal on a more gradual slope. This effect has been studied
extensively there's heaps of research on it and having between two and six tablespoons of
vinegar either as a drink before the meal or as a dressing on the meal really does blunt that blood
glucose response and slow it right down. At first it was thought that maybe the acid in the vinegar
was delaying your stomach from emptying and that's how it was slowing it down but when they did tests
on stomach emptying it wasn't delayed at all and also when they did a test using vinegar of someone
who had drunk a glucose solution or had some glucose lollies the vinegar had no effect at
all the blood glucose still spiked just as normal, so then they realized it must be having an effect
on digestion. The current thought is that it is stopping the enzymes that are in your saliva in
your mouth from starting to break down and digest any of the starch that is in the bread or whatever
food you're having so then it doesn't start being digested until it gets to your stomach so that's
just slowing the whole thing down allowing that graph to slow down but it does work as long as
you're not having something that has glucose in it it's going to have no effect on that and the
good news is if you don't like drinking vinegar and water which I don't it works with lemon juice
as well so you can just add some lemon juice to water instead which is a lot more pleasant
still quite acidic but just a nicer flavor and that will work just as well. With thanks
to my wonderful patrons for your support of this channel which allows me to do experiments and by
blood glucose monitors and all of those things to make it happen if you enjoyed watching this
episode make sure you let the algorithm know by liking sharing subscribing commenting and doing
all of those good things. make it a great week by being kind to others and I'll see you on Friday.