Welcome to How To Cook That I'm Ann Reardon and this is an episode of debunking where we test
viral videos from all over the Internet to see if they are real or fake. Speaking of real or
fake let's start with this first clip from Five Minute Crafts where they're showing you how to
test if your food is real or fake they have all different ice creams and they're shining a UV
light or a black light onto them I'm assuming those are supposed to be all different brands
of ice cream and then the last one is glowing green so they say that it contains vegetable oil.
According to the Australian food standards and it's similar all around the world ice cream is
defined as a sweet frozen food that is made from cream or milk and other foods and is generally
aerated and if we scroll further down you can see it says it must contain no less than 10 percent
milk fat. Now some manufacturers will swap out that milk fat or cream for vegetable oil because
it's generally cheaper but if they do that they can't call it ice cream they can only call it a
frozen dessert. Now that you know that you might actually start to notice that on the food labels
in the freezer section. But what if you're buying it in a scoop or in a bowl of ice cream at a
restaurant then how do you know if you're getting real ice cream or a frozen dessert? Well 5 minute
crafts says we can check using a black light which seems like a highly impractical solution
because I don't usually carry a black light but I have bought one for the purpose of this video
so let's check if it works ... some vegetable oils do glow under blacklight. This is canola oil and
you can see it has a slight shine to it it's not really bright but you can definitely see it, this
next one is coconut oil and it looks very similar to what the canola oil did. Can you guess what it
is in this next bottle if you guessed blood then you'd be wrong it's actually extra virgin olive
oil. Let me turn on the lights and show you and I'll just turn off the UV light as well so you can
see it normally it's the chlorophyll in the green olives that are pressed to make extra virgin olive
oil that fluoresces red under UV light but let's see what happens if we put ice cream under a black
light ... two of these are made from cream and one of them uses vegetable oil can you tell which is
which? This is the one made from coconut oil and these two are made from cream once a vegetable oil
is mixed in with all the other ingredients it's not going to Glow under black light because it
didn't glow very brightly in the first place. If we look back at the original five minute crafts
clip their first ice creams are all nice big rounded scoops and then when you get to the last
one it's completely flat it's as if they needed to tip something over the top that would glow under
the black light maybe that's what they did who knows but that test is debunked. Okay looking at
the next video ironically this is 5 minute crafts testing TikTok hacks to see if they work or don't
work. Here they have a blender and they're adding in sugar and powdered sugar and putting the lid on
and turning on the blender which would just give you powdered sugar but they're saying no it gives
you cotton candy or fairy floss and they're saying that that hack works! We know that that hack does
not work I've already debunked this before I can't believe that they are pretending to test
hacks to tell you if they work or not and then lying to you and saying that they do work when
they definitely don't work, the only way you could make it look like you could make cotton candy in a
blender is this ... put lots of little bits of cotton candy or fairy floss as we call it here
in Australia into your blender, pile it all the way up to the top then turn it on and wait for
it to blend. Get a close-up shot of turning it on and then play the footage in reverse 🧐
It's just another fake cooking hack from 5 minute crafts where they take something they know doesn't
work and they're presenting it in a way to tell you that it does work, that is disinformation,
deliberately misinforming your audience. Okay moving on aniko asks hi Anne could this be real
or is it fake? Let's take a look ... the type of pan you use has a big impact on how your
desserts bake cookies baked on a dark tray will have a more crispy edge and the bottom
will brown more than those baked on a light tray for cakes because the dark metal conducts
heat more quickly the bottom of the cake will be darker and the edges of the cake will also
set faster. That's an interesting claim now this to be clear is not going to be disinformation if
this is wrong this will be misinformation, where the person who is telling you believes
that it's true and that's what they think it is but it may not be correct. In order for me
to test it and show it to you I'm gonna have to buy a whole lot of light and dark trays...
And then we need to control for all the other variables so I'll use the exact same cake
ingredients all at room temperature mixed for a set length of time just before pouring it into a
tin and then spreading it out and baking it at the same temperature on the same shelf in the
same oven for exactly the same length of time. So the only variable that we're changing here is the
tray. I've deliberately bought trays that are made of different metals because I think that
that is going to be the biggest Factor not what color the tray is but we'll see what the results
say. The one that you just saw bake said it was made of anodized aluminum and now if we have a
look at these ones, the light rose colored tray says it's made of heavy duty carbon steel the
light colored shiny one is made of stainless steel with no coatings over the top the dark colored one
on the bottom left is made from pressed aluminum with a non-stick coating and the other dark one
did not say what it was made of anywhere on the label but the website said it was steel but the
label doesn't confirm or deny that. And just for good measure I want to bake it in Pyrex or
glass as well because that is a really poor conductor so it gives us a good comparison.
before we look at the results I want to say a big thank you to today's sponsor Kamikoto knives.
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Now back to our cakes to understand the difference that the different metals are
going to make when you're baking you need a basic knowledge of thermal conduction which
is just fancy words for heat transfer between materials. Imagine this is a cross section of
the base of our cake pan so we've cut it in half down the middle and this is the cake
batter and this is just the air in the room. So to start with everything is at room temperature
which means it has some heat so to represent that heat I'm going to use some red lollies.
Nothing needs to move around because it's all the same temperature but then when we
put this in the oven all of a sudden there's a lot more heat in the air than there is in here
or here and what happens next depends on how good a thermal conductor this metal is. Let's
go. Some metals are very good thermal conductors which means they quickly move the heat from the
air in the oven into the metal and into the cake batter on the other side, they're very efficient.
But other metals are a little more reluctant to help. Matt can you
move the heat for me please? Yeah in a minute Mum.
He will get the job done it's just gonna take a little while longer to transfer that heat.
Now if we just look at the metals in the trays that I bought ... aluminum is going to be your
fastest heat conductor and next quite a bit further down is your steel. Steel is made of
a mixture of different things in there so it can range depending on the type of steel as
to how fast that is going to conduct the Heat and the slowest of the ones we have is glass.
But what if you don't have the label for the tray anymore and you have a tray at home you
have no idea what it's made of how can you test if it's going to be a good thermal conductor or not?
Well one thing you can do is feel it and compare two trays next to each other ... if right now in
your room just look around and see if you can find something made of wood and something made
of metal and if you put your hand on each of those the metal will feel much colder. Now you
know it's not colder you know they're both room temperature but what's happening is when your hand
is touching the metal the metal is a good thermal conductor so it is pulling the heat out of your
hand because your hand is hotter than the room and it's trying to even it out. The wood will still do
that it will just do it much more slowly so that makes us feel as though the metal is very cold but
really it's the same temperature as the wood it's just making your hand feel cold. So for wood and
metal you can probably tell that difference but metal and metal are a bit closer together so it
can be a bit harder to tell. So a more specific test you can do is what I like to call the ice
cream test ... just place a cube of ice cream onto each tray and wait. The one that is the
best thermal conductor is going to transfer the heat from the tray into the ice cream the fastest
and therefore melt the ice cream the fastest. You can see there the aluminum melted it really
quickly and the slowest here was the stainless steel. Let's do that test again with the other
two pans so we can see where they sit ... both the aluminum ones are really fast and then slowly
comes to stainless steel and eventually the glass melts the ice cream. So now you know which ones
are the best thermal conductors and you can see it had nothing to do with whether the pan was light
or dark in colour it was just to do with what the pan was made of. Looking at all the cakes back in
all the tins you really can't see much difference between them when it comes to baking a thin cake
like this things like changing the temperature of your oven the time you cooked it for they're
going to make a lot more difference than changing the pan that you baked it in. But some things are
a lot more finicky on oven temperature than others things like macarons for example are really quite
fussy little biscuits so if I bake some macarons on every different tray in the same oven at the
same temperature we might be able to see more of a difference. As well as the pans that I tested
before I also wanted to mention that you can use things like a silpat which is made of silicon
and fibreglass which are both poor conductors so they're going to slow down the heat transfer and
you can get a baking tray like this one that is air gapped so you've got two layers of metal with
a gap of air in the middle which again slows down and evens out that heat transfer. Now you don't
just have to consider what type of metal your tray is made of but you also need to consider
how thick that metal is because that will affect how quickly it can take heat through the metal and
pass it into the food and the ice cream test is not going to reflect that. This is one of
the thinnest pans and it's aluminum and you can see the difference just between these two, this
one is Browner even though they were baked at the exact same temperature for the same length of time
and you can see they're all cracked they are not good looking macarons it did not like that fast
heat transfer. These ones are also all cracked and this would be one of the thinnest steel trays that
we have moving right along to the carbon steel and the stainless steel ones they are looking a
little bit better but we still have a fair bit of cracking. Then moving those along we have glass
and the thicker aluminum so even though in the ice cream test it looked like this was exactly
the same as the other aluminum it is substantially thicker on the base here which makes that heat
transfer slower and the macarons much preferred that we've got no cracks and the glass which
as you know is the poorest conductor out of the ones we tested has slowly heated them up and it
actually had to be left in the oven three minutes longer because they were not done at the same time
as the others and lastly the air-gapped tray we've got the silmat on one half which is slowing it
down even further and the air gap on the other providing that slow heat which macarons like.
So if you're baking something like macarons you might want to invest in a tray that is thick and
a slow conductor because that will probably work best for those but for everything else you're
probably not going to notice a difference and it would make more of an effect if you just adjust
your oven temperature, so if you've got a really thin aluminum pan just turn your temperature of
your oven down a little bit and you are not going to notice. You don't need to rush out and buy new
pans you especially don't need to buy them based on whether they are light or dark. Okay next
Jared has sent in this clip they've got baking soda putting it in some water adding spinach
baking sodas. High alkaline pH breaks down pesticides. Clean and baking soda solution before
eating. So that video is telling us we should rinse all our fruit and veggies in a baking soda
solution to get off any traces of pesticides. Now I think I know the study that they have taken this
from but they have taken it so far out of context that it's no longer true. The study that was done
was done firstly on apples not on spinach or any other fruit or vegetables just on apples and
they didn't just rinse it they soaked it for eight minutes in the solution of bicarb and they weren't
testing the tiny amounts of pesticides that would be on the residue when you get it from the shop
they were dousing them in pesticides, letting it dry and then washing it to see what percentage
it got off using the bicarb. They were actually talking about something that could be used further
back before it even got to market they weren't looking at stuff you could do at home that wasn't
the purpose of the study and also the major thing is they only tested 2 pesticides ... there are
hundreds of different pesticides that are used in the production of fruits and vegetables and
they only tested two and if you read the study it says in the study more tests are going to be
needed to be done with all the other pesticides you can't just extrapolate from one thing and go
oh yeah that'll work for everything. You can't do that so no do not start washing your fruit
and vegetables in baking soda or soaking them or doing any of that just wash them really well in
water and enjoy eating them because they are good for you. With thanks to my patrons for all of your
support you guys are absolutely wonderful I love my patrons I really enjoy that Community I really
think it's amazing you can go over to patreon.com and join them there and see the different rewards
that are there for the different levels. Make it a great week by being kind to others and if
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on the notification Bell you guys know what to do make it a great week and I'll see you on Friday 😊