- What are you doing?
- You're making a lid.
- That's not a bottle cap.
That's something else.
(intro music)
- Welcome to our kitchen.
Wherever you are in the world.
Today we're doing another video
on the kitchen hack testing playlist.
What is that, Mrs. B?
- It's where we find hacks
on the internet and check if they actually do work.
- And today I'm feeling very apprehensive
because it's Mrs. B's turn.
Which as you know, I have no idea what they are.
- This is Hack One.
Have you ever been in a situation
where you need to remove the skin of a tomato?
- Hmm, no I haven't.
But I feel like I might need to.
- Well, in case you ever need to,
this is an easy way to do it.
All right, you put it in.
You just hold it over apparently.
- What, so you blister?
- Yeah.
- Like a pepper.
Do not set it on fire though.
I might go a bit more crazy.
I might stick it right down on there.
(popping noise)
Oh, geez.
So will it just fall off or what?
What's the, what's the deal?
- Yeah, you've got to peel it off.
- Yeah, I'm getting, Ooh.
Oh my gosh.
Look at that.
That's amazing.
It's very dry though, underneath.
- That works.
- Yeah. I mean, it looks like an apple.
- Does a bit.
- I hate tomatoes.
- Oh no, I can't eat 'em like that.
Oh, they have to be on a salad or something.
- Hmm.
- They taste better toasted?
- No.
They look like more like peaches.
- Well, I've got a peach for our next hack.
- Peaches come from a can.
They were put there by man in a factory downtown.
Remember that song?
- No.
- Brilliant.
- Anyway.
Have you ever been in a situation
where you've wanted to get the stone
out of a peach?
- Every time I eat a peach.
- Right, so I'm gonna show you a hack
that involves scissors.
You just slice off the top.
- So this is what I don't get.
We hack sometimes like this.
I dunno where we're going with this.
- Oh, there we go. Right.
- Mrs. B has already used a knife,
which you would use anyway.
- Yeah, you get,
you get your scissors, right?
Okay. Put it in.
- Right? I'll let you keep teaching
Are you listening?
- Put that thing down please.
- No, don't actually cause you-
- Probably watching on that phone.
Oh, the printer is gone.
- Then you just meant to twist.
And the stain's meant to come out.
- I guess you gotta grab it from the widest part
and really lock those scissors in, right?
(crunching noise)
- Well like I'm like completely destroying the peach.
Ah! Look, I've done it.
You just twist.
- Oh my gosh!
- And it's come out.
- You wizard!
I feel like I'm pruning a hedge.
- You've just got to twist it around til--
- Oh, I broke it in half.
- Yeah, I think I did that at first.
But then you just got, okay.
- Yeah? God, it feels like an operation.
- That it?
- And you are left with a whole bit
of peach that you can eat entirely.
- It's quite sour.
But yeah, you can.
I thought that was quite cool.
- Oh my gosh. It's really sour.
- It's really sour.
- Tastes like vinegar!
- Mrs. B, high five!
That's amazing!
- Good, isn't it?
- Ah, yeah.
- No.
- Next hack please, Mrs. B.
- Right. Have you ever needed or wanted mashed potato
but you've only got a pot of Pringles?
And no potatoes.
- Ah, okay. I think we are gonna fill a Pringles tub
with water and mash it with a thin rolling pin in the water.
- Kind of, but not in the tube.
- Okay.
- Get a sauce pan, please.
- Oh, it's gonna be flavoured mashed potato, Boston.
- I didn't get that crazy.
I went all out and got Original.
- Oh no! God there's still salted ones.
- And we're just gonna pour--
- What!
- The Pringles in there.
You just let it boil.
- Right.
- And then you're meant to have mashed potato.
- Okay. At what point do we mash it?
I feel like it's just gonna self mash.
- I think it does.
- It's basically soggy potato.
- Yeah. Soggy crisps.
- Wholesome, crunchy Pringles like that right now.
And that's gonna be mash.
- Yeah.
- Yeah, that is starting a bubble away, isn't it?
So if you could do this
with like any type of crisp, couldn't you?
- Oh yeah, I guess.
- Oh yeah, look at it.
Do you realise it's mashed potato?
That's not actually mashed.
- Look at that!
Oh my gosh.
- It kind of looks a bit like school dinner mashed potato.
- Yep.
You can get some amazing flavoured ones, can't you?
- Yeah.
- From a budget supermarket that we go to
they do these lovely--is it steak and ale?
- Oh yeah.
You like them, don't you?
- You can have steak and ale or bacon flavoured mash.
Oh my gosh! Right. Well,
- Do you wanna do their next hack while it's cooling?
- Okay.
Hack number four already.
- Four already.
Have you ever been in a situation
where you cannot open a jar?
- I see jars and marigold gloves
- So this hack
is meant to solve that problem
and be able to help you open a jar.
But you can have one, but I did buy size small.
- Oh crikey.
- No, they are very tight.
- Ow. That hurt.
Ah, my fingers are just gonna fall off.
- It's meant to help you open the jar.
(little pop)
Huh, easy.
- Was that it, Yeah?
- Yeah, it's just like that.
- Let's just try.
I don't want to break the seal.
(inaudible singing)
But I'm just gonna try it just roughly.
Okay. It's fairly firm.
Actually I'm giving it a fair bit of force there.
- Now try. See if you can get it.
- Okay. Yeah. Is that it?
- Yeah. I dunno how easy these jars were to open
in the first place.
- Right, I tell you what, here's a,
put your glove back on, Mrs. B.
Let me
Right, you do it up.
Super duper tight.
- Granddad, pickled onion styley. Ugh.
Right. Try and get that off.
Or maybe I didn't do,
generally I need to get this glove off.
My hand is, feels like it's an inflatable balloon.
Anyhow. Good hack.
- Thanks.
- Can we do--
- We need these for the next hack.
- Really?
- Yeah.
Have you ever been in a situation?
Oh my goodness.
Have you ever been in a situation where you've got
a bottle of Coke or any bottle?
- Yeah.
- Doesn't have to be this and you've lost the lid?
- Okay. So you've part drunk it at the beach or something?
- Yeah, you've lost the lid--
- And then "Ah, my lid's fell in the sand!"
- But I've got a pair of marigolds to have.
- Right.
- Right. I'm gonna show you a hack.
Oh no! I lost my lid.
We're gonna cut a finger.
- Well, they could still be marigolds.
Why did you do the wedding finger, Mrs. B?
- You might--can you hold the bottle please?
- What are you doing?
- You're making a lid.
- That's not a bottle cap. That's something else.
- It didn't look like that on the video I sent.
Hold the bottle please.
- Okay. Right.
So that is the too fair.
Okay. Yeah.
So you pushed that in
- And you push it in. And you've got a lid.
- You've got a, you have got a really good
airtight seal on there.
Let's just tip it out.
It's gotta see if it's a lid because you, you know
you're at the beach. Ah!
- See, I told you when you did the bowl.
- Wow.
But, you got like a good,
a hundred degrees there before.
- I'm not sure that one really worked.
- Yeah. It's like putting a swim cap on a bottle,
isn't it?
- Yeah. Oh yeah, look.
- Yeah? My point is, if you've lost your cap,
you've already opened the Coke. Yeah.
So you might have drunk half.
(popping noise)
Oh, my god!
That nearly went in my mouth!
(slow motion voice)
(slow motion popping noise)
- Right there.
Literally little bit closer.
If you kept it upright.
- Yeah.
- It would work.
- Yeah.
- And then if someone comes along
while you're on a beach that tries charging you
for your sun bed, you know, there's that guy, innit?
With the bum bag.
He always gets, you.
- Always.
- He's got his pouch.
- You think you safe,
- Yeah, you do.
- And then he's there.
- Gets you every time.
If you're on a beach and you see the man
that hires out the sunbeds
and he's covered in like marigold, like wounds, that's it.
This hack has travelled far.
Mrs. B's just preparing her final hack.
But I just thought I bring this back in.
It's still quite warm, but look how much that solidified.
- Oh, wow!
- Huh? Should we try it now, whilst it's warm?
- Yes. Oh, it smells just like Pringles.
- Imagine if all this time, those saches
of instant mashed potatoes has just been whizzed
up crisps all along.
Oh my gosh.
- I'm not sure about that.
Soggy Pringles.
- That is a, that is flour.
That is just flour.
That is like a white sauce.
- It's like glue.
- It looks like mash, doesn't it?
- It does.
- It is basically like flour
and water has been mixed together.
Nothing else.
It is a bland, thickened white source.
- I'm not sure about that one.
- No. And to be honest, I don't think
the flavoured ones would've made any difference whatsoever.
Maybe a slightly different colour, but the, the strength
all of the seasoning and Pringles salted are quite strong,
aren't they?
- Yeah.
- It's just been absorbed
and it is just like eating like, a bland paste.
- Yeah.
- But does it work?
The theory of it does work.
- Yeah.
- Part pass?
- Ish.
- For this last hack,
When you announced that, have you ever been in a situation
could you do it like you are in, you know
have you ever been in an accident that's not your fault,
like an injury insurers thing, okay?
- Oh, God.
Have you ever been in a situation
where your fried eggs just don't go to plan,
but it's not your fault?
- Egg injuries for you dot com can help.
- This is an egg to get like a fluffy fried egg.
- This is an egg to get a fluffy fried egg.
- Is that what I said?
Hopefully this is gonna work.
- A fluffy fried egg?
- Yeah, or not, I think--
- Yeah, that sounds amazing.
Before we start this, I'm just gonna do an egg pun
and I wanna see, you know, the whole peach thing
that if you can get what I'm gonna say.
- Okay.
- Mrs. B and I generally, when we have eggs,
we prefer poached, don't we?
- Yeah.
- But for today, we're gonna make,
some of you watching, you've gotten it already, haven't you?
We're gonna make an eggception.
(audience boos)
- Oh.
- Anyhow. Yeah. We don't really like fried eggs, do we?
- No.
- They're all right.
Poached egg is good.
- Mhm.
Then we've gotta start.
We've gotta separate the eggs.
- Right.
- The egg and egg white.
But we want the egg white in this bag.
- Okay.
- I watched online, they put the whole,
they cracked the whole egg in here.
- Yeah.
- And then they took the yolk out with like a,
they used a bottle, but we got one of these.
You wanna try and keep the yolk whole.
- All right. Yeah. Your yolk is whole. Congratulations.
- So now you've got it in a bag
and you just need to shake it.
- Oh, can I try that?
- Yeah. You do it.
(plastic bag crinkling)
- Stop looking at me when I'm doing it.
(plastic bag crinkling)
Right. So why I'm shaking the egg up?
- Yeah. Til it goes white.
(plastic bag crinkling)
- Oh, so like, like you're whisking it?
- Yeah.
(intense bag shaking)
- Right.
I ain't doing it anymore.
- No, that's perfect, thank you.
- No joke. That's 15 minutes of shaking an egg.
- Well done.
- I'll never get back.
- So now you just snip the corner.
- What? To make like a little piping bag?
- A piping bag. Yep.
Pipe it out, look.
- Oh my gosh.
It's like a cloud.
- It is like a cloud.
You're basically frying puffy egg white.
- Yeah.
So do, do we pour the, a
- Pour the yolk in the middle,
and you just let it cook.
- Well, Mrs. B,
- There you go.
- That is a puffed egg, isn't it?
Can I look underneath it?
Is it looking good?
- I hope so.
- Oh my gosh.
Yeah. That is golden brown.
- Oh yeah.
- And the egg on the top is fairly set.
The camera's probably not showing this too well
but that is actually firm.
You know what? I wanna do another one,
but with a lid on just so it kind of cooks it a bit more.
- Okay.
- Do you know what I mean?
- Maybe I'm just being a bit overkill
but I like the idea of sticking a lid
on to kind of create a mini oven effect whilst it cooks.
- Lid on.
- Like that.
- But for reference, we did cook this one
for like a solid, oh, like six minutes, wasn't it?
- It was quite awhile.
- And it was a good heat.
So, and it didn't burn.
I think that looks blooming awesome, Mrs. B.
I've gotta say, although we did use less egg white,
this is puffing up even bigger because we are cooking
them around by kind of like keeping the heat in there.
It's going crazy.
This is working.
You can see the actual colour changing.
We're nearly cooked the yolk it's part set.
And because we're cooking the egg white too,
it's puffed it up.
So I think, look.
- Oh wow.
- It's cooking.
We're getting like a, a firm egg yolk in there.
Next time you're in a posh restaurant, Mrs. B,
do you want your egg fried? Poached? Scrambled?
Um, no fried, but puffy.
- Fluffy, like a cloud.
- Fluff, fluffy. Not puffy.
- Oh my gosh!
- Did it just deflate?
- Yes!
- Oh my gosh!
- I just took the lid off and it went--
That is not how it's meant to look.
- Yeah, but that egg yolk is so cooked.
- Look.
- That is a really, really cooked egg yolk, like beyond.
Should we try these eggs?
- Yes.
- Both of them?
- All right. Go ahead.
- Okay. Before we do, don't forget
to subscribe to the channel if you're not already.
Make sure your notifications are turned on.
Any other hack ideas, keep them coming
and check out the rest of the playlist.
Put in a sweatband have a marathon.
Put it on for a long, old time, and yeah.
On a social media platform of choice do send them in
because they do generally help us.
Although I don't remember seeing any of these.
I get sent loads of ideas like, oh I'm,
and you just came up with these?
- I, yes. I found them.
I didn't come up with them off the top of my head.
- Oh yeah.
That would be amazing. Like Mrs. Cre--
this could be a thing.
Like we create our own hacks.
- I'm not--
- To be fair, we would probably come up
with some that are better than some of the worst we've done.
Anyhow. It's egg time.
Oh, look that yolk.
It's still runny, but it has got a skin on it.
- Nice. I love a runny yolk.
- And you've still got that sort of nice brown bottom.
- Nice and fluffy.
- The, the actual worst part of that was the bottom.
- Yeah. It's cause it was chewy.
- Yeah. It's like an omelette.
It was okay.
- Mm.
- The rest was, the rest was good.
But the bottom was like, am I eating an omelette?
- This is a bit tougher.
- Yeah.
It tastes so weird.
It tastes so weird, dunnit?
And it doesn't taste like food.
That tastes better than this.
- Yeah.
(loud sigh)
And what was your favourite today?
- My favourite?
- Yeah.
- Probably the ones that actually worked.
- All right.
- The peach one was pretty good.
- Yeah. I think that was my favourite, the peach one.
Cause it was a practical one that worked.
- What was your worst one? I mean,
- The Coke bottle?
- Yeah. It was fun.
Well, thanks so much for watching folks.
Check out the rest of the Hack's playlist.
Good hacks, Mrs. B.
You ever been in a situation
where you wanna end a video suddenly?
♪ Cooking is a struggle so don't you get stressed ♪
♪ Just get a hot pan and some chicken breast. ♪
♪ Recipes off the hook, like a player in a nude ♪
♪ I'm a lay a smack down with some real healthy food. ♪♪
- I need to tell you something.
One of the ones I was scrolling through and watching
and then I like read the comments below.
And one of them was like
involved a drill and someone commented
"who on earth uses a drill in the kitchen?"
And that just made me chuckle.
- I do think there is an untapped thing.
You can make a McFlurry, that was a video did ages ago.
- Okay.
- You can get the McFlurry spoon.
It fits perfectly on a drill bit.
And you can make a homemade McFlurry machine with a drill!
I'm sure, if you don't have a drill,
if your dad has one or, or you just get a drill.
- Your mum?
- Your mum, your pug.
Anyone has a drill.
Boston's got a drill.