- [Barry] There's something you don't see every day.
Good crack Mrs. B.
- We have a concrete block in the kitchen.
(dramatic upbeat intro music)
- Hello, everybody. - Hello.
- Hey Mrs. B. - Hi.
- High five.
She my wife, welcome to another Kitchen Hacks testing video,
the playlist in which Mrs. B we-
- We find hacks that you've sent or off the internet
to make supposedly your life easier in the kitchen
and we try them out.
- And maybe your life that 1% easier,
or sometimes a 100% more frustrating.
Mrs. B tends to find awesome ones,
I tend to find ones that don't work so well
but it's my choice today and the ones I found,
I think some of them just work and I'm more worried
about how to test them and the other ones,
well, we will jolly well see.
Mrs. B has no idea what the hacks are, do you?
- No idea.
- But first before we get started
on the TikTok breakfast recipe,
that was the last one we filmed,
as we filming this video, Mrs. B did a charity walk
and you guys have like 8X'd her total
- Yeah. - As we talk right now,
which is amazing.
I got to eat great breakfast that day,
and you guys made some money for charity.
- We did, yeah, thank you so much.
Appreciate it very much. - Thank you.
- And I'm sure the charity does, not just me.
(both laughing)
- First hack, have you ever been
in the situation where you have got a pack
of eggs like this, and you're like,
"Hey, I wanna open these eggs up", right?
- Yeah. - I wanna poach my egg
inside the shell.
- Can you do that?
- I don't know.
That's our job.
I'm 50 50 on this, I have never seen it.
We're gonna need some clean film.
So wrap master Mrs. B, yeah?
And I am gonna boil a kettle.
We need to cover the eggs fully in boiling hot water
as quick as it boils and then cover it in the cling film
which is gonna sort of seal, baya,
the egg and the heat in there.
And after 11 minutes, Mrs. B,
- Yeah? - We should be able
to crack out in the shell, crack out of this egg,
a poached egg. - Okay, a poached egg.
- Yeah, literally.
- Okay. I'm not sure.
I reckon it'd be more like a boiled egg.
- Yeah.
Ooh, that's hot.
(vacuum sealer clicking)
- Ooh. - Oh my gosh.
- Why is it doing that?
- Little air bubble, there we go.
- Okay. Right.
Should we time 11 minutes?
- Yes. One, two, three. - Two, three.
- No, whilst these are cooking,
another hack for you, all right?
For you.
This is always for you.
Not for us, it's for you.
Hack number two, Mrs. B have you ever been
in the situation where you are about to eat a cupcake
but there is a mound of icing, slash frosting,
depending on where you are in the world, right?
And you're like, I don't want it on my delicate nose.
I wanna eat it like a dainty queen.
- Yes. - You have?
- Yeah. - Well,
I've got the hack for you.
- Not a fork?
- Didn't really think of that.
- No? - Not polite to eat a cupcake
with a fork.
You've destroyed - Yeah.
- My vision now.
Yeah, a fork just does it (laughs).
- Oh sorry.
Go on then, what's your hack?
- All right, I'll show you.
- Is it a bit more exciting than a fork?
- A bit.
It's just really smart and just like,
- Is it a spoon?
(both laughing)
- So like you would go to eat this and be like,
ugh, hey? - Yeah.
- Okay? So what this person does
is they take half of it like this
and they sit it on top, like a burger
- And they make it like...
Ah. But that's a good idea,
but I feel like you would get quite messy
trying to break off half of the cupcake.
- Oh wow, you did it amazingly.
Oh my gosh, you're an expert, yeah, look at that.
You've got like a cupcake burger, see?
- Cupcake sandwich.
- So that's the whole thing.
So now, and this a lot of frosting in there.
- And now this looks like, I feel like I've eaten even more
than when I was, when it was a cake.
- Yeah, it does suddenly feels
like, cool, - It looks like more.
- I can't eat that in one go. - Yeah.
- But I thought that was just quite a simple,
I think that was on like a talk show or something.
- That worked.
- Just said off camera, oh, that was quite
a good one, right?
And, but remember we need to save one
for our thumbnail.
- Whoops.
- Luckily I meant that's why I bought the other pack
so we can kind of do that. - That's great.
- So yeah.
Are we happy now?
It's not a bad breakfast.
All right, folks, it has been 11 minutes
and I think we're gonna leave one for a little bit longer.
(egg tapping)
Sounds hard, doesn't it?
(egg cracking)
Oh my gosh.
- Guess that worked.
- That semi worked. - Kind of,
I think it needs a bit longer, look.
- Does it need a little bit longer?
- Yeah, 'cause that white is still quite, see?
- [Barry] Is not all white.
- No (laughing).
- It's a good job we've got another one cooking in there,
cooking, for, well, that's been another minute
by the time we've done that.
Maybe we'll give that other one, five more minutes
but we've got enough eggs here, we could try it again.
I'm actually quite impressed by that.
- And me.
I think a little bit longer - Yeah.
- And it's almost done.
- Let's go for it.
It's been about another four or five minutes.
No. Right, here we go.
(egg cracking)
Ah! - Yay!
- What the heck is that?
- That's worked.
- [Barry] It's gonna be runny, isn't it?
- [Mrs. B] It is. Look.
(Barry laughing)
That's clever. - That's amazing.
That act, I'm getting emotional.
It worked. - You found a good one,
two good ones in a row.
- Yeah. - Well done.
- Right. What goes good with eggs?
- Bread?
- Yeah, but anything else?
- Bacon. - Bacon, yes.
Folks, do you ever wanna have less fat on your bacon?
Basically, this is a hack where you make a rack,
boom, in our oven to hang bacon on.
And it's gonna drip down onto this tray,
collecting the fat here, for healthy bacon.
I have seen this hack, the bacon as a result,
looked absolutely horrendous.
I feel like it's, you know how you and I,
when we have bacon, we've talked about this before,
Mrs. B likes it incinerated, I like mine
with a little bit soft incineration.
This was kind of like both combined
and it just looked awful, but,
- So why are we doing it? - I don't know.
Well, I wanna see if we, that could be 'cause of all the,
actually I think it's 'cause all the moisture's out of it.
- Yeah, it would just like surely,
bit like that will finish like that.
- Yeah. And we've got two types of bacon here.
Okay? We have got some rashers,
which have got a lot more fat on them potentially,
and some more, well, this is, I guess
slightly more common in the UK, the back bacon.
You can get both, but this, whenever I've grown up
this was more the bacon I had, I dunno about you.
- Yeah. - Yeah?
We actually only need one skewer really,
but I figured that Mrs. B and I could have our own skewer.
How lucky are we?
- Ooh, spoil me. - So we could cook them
to the doneness that we want.
Thread it onto your skewer like that, okay.
So just thread it on.
You see? So you've got it like this.
That's hot. Ah.
- Like yeah, I am holding it with both my hands.
- [Barry] There's something you don't see every day.
Like a pair of bacon socks on a washing line.
- [Mrs. B] That's weird.
- It is, isn't it.
(Mrs. B laughing)
So in they go, look at that.
That is so strange.
Yeah, have, just have a drink.
Right. This was not a hack,
it was a photo that went like really viral
on Twitter a couple of days ago
and I was like, oh, I guess we can make that a hack thing.
So just feel with these wings, right,
just feel how much juice is in there.
Is that a bit in there?
Is it just me?
- There's quite a lot in there.
- Yeah, but you're not getting it, right?
That's where this comes in, right,
check this out.
You have to just drink it from here.
This is like, what we've just done,
you've put your straw in, okay?
- Yeah. - You've gone in like this.
- Yeah. - And you're drinking,
well, oh actually it doesn't even hit the bottom, does it?
That's probably why,
look at that. - Yeah.
- [Barry] Look you are there, if I go to the same height,
that's why you're about there.
- That's why you're missing it.
- There was a picture that went viral online,
where if you put it in like this
and then you have the angle
that can get you into all the corners.
Can you see?
- That's a good idea. - Do you know what I mean?
- How's it taken all these years for that?
- Look, you see? - Oh yeah.
See, that's even an old photo.
That's like been around.
- We've now gotta drink some more juice, sorry.
Yeah look, that is locked in to one of the corners,
so what I'm gonna do, for you guys,
I'm gonna neck this.
(rhythmic drumming music)
Oh my gosh, look. - Done it?
- It kind of bent up, but I managed to get, oh no look,
there's still a teeny bit in there,
can you see that?
(Barry slurping)
That has all come outta that.
There is not a little bit of squash in there.
However, this one (cutting)
- It were, there's quite a lot in there still.
- That is crazy, you see that folks?
Did I even get outta the shot?
Sorry, but that is absolutely nuts.
What do you think about that?
- I think that's another good one.
- Yeah? - Think you're on
a bit of a roll today.
- Yeah. Oh wow.
Looks way better than the photo I saw.
It feels very dry.
Wow, that has caught a fair bit of something, hasn't it?
- It has, some fat. - That is a bit of fat,
isn't it? - Yeah.
- [Barry] There is a little, probably a mixture of fat
and water, but it has definitely dried out this bacon.
- It doesn't look as bad as I thought though.
I thought it might shrivel up completely.
It has shrivelled up a bit.
- Yeah. Mm, still quite moist actually.
- It's a bit chewy.
- I just had a rasher and that was actually
still quite chewy, I think 'cause it has those like strands
of the sort of fat running through it.
- This is very chewy.
- What, the back bacon? - Yeah.
- Let me try another piece.
It looks like a piece of leather.
- Ooh yeah.
- That's like eating an old sock.
- Yeah. - Honestly the rasher is good.
- Maybe that's because it's got more fat in it
to start with. - Yeah.
- I will not be cooking bacon like that.
- I think conclusion, for rashers, you see your standard one
like strippy fat, works well.
The back bacon which has shrivelled up
to exactly the same thing, too leathery.
So it does work depending on the bacon.
- Yeah. - A compromise?
- Yep.
- Anyhow, this morning I went on a wild goose chase,
not literally, that would've been quite fun.
I go to the supermarkets generally last thing at night
or first thing in the morning to get my ingredients
and I popped normally to one or two supermarkets,
today I had to go to five, and at the last one
I managed to get coconuts.
You wouldn't think such a typical British staple
would be hard to get, but it generally, really, really was.
So I was panicking, wasn't I?
- You were. - Mrs. B,
they haven't got coconuts.
Last time we did a coconut, we cut it in half,
I used my angle grinder, which I might do again,
got a real nice smooth cut on it.
Blooming stunk, didn't it?
- Yeah, do not do it inside, please.
- Yeah, I'll do it in the garage.
- Yes. - Also we set fire
to it on the hob. - Oh yeah.
- That was you, wasn't it?
Oh, there's no danger this week, no danger.
- It's actually on fire, the coconut.
- It blooming stunk.
Genuinely five days, our house in here,
we had people over as well,
it stunk of singed coconut. - It did.
Singed coconut and lots of little black bits of coconut-
- Yeah, like the husk or the tusk,
or whatever it is like just kept randomly falling down.
It's like, was that a fly?
Oh no, it's a bit of coconut, sorry.
- Yeah. - What was the point
of that hack that we did where we set it on fire?
- It was to get the shell off easily.
- Yeah, to reveal
just the white goodness. - The flesh.
Yeah. - Well we are exactly
gonna do the same, except this time,
apparently if you boil coconut halves in water,
it should make it popping out the shell much, much easier.
- Not a whole coconut?
You can't just boil a whole one?
- No, we've still gotta get it open then.
I did get sent this thing, check this out.
Yeah, someone genuinely was very kind
to send me this from I think Jamaica?
- Oh wow, this is cool.
- This is like a actual coconut kit.
I think it's something like that and you whack it.
- I reckon that you use that for that
and you go around like this.
Can I try with this?
- Okay. I'll leave you to it.
I'm gonna leave the camera rolling
and you can turn it on and off as much as you like.
And I'm gonna go in the garage
with my angle grinder and do this fairly neatly.
- Hang on. - I'll let her work it out.
Seen ya in a bit.
- Hmm, (laughing) I don't know.
(hammer thudding)
No, 'cause this is sharp.
Oh, he stopped.
Oh. Ooh.
(hammer thudding)
Oops. Ouch.
(hammer thudding)
Ow. I'm in.
I gotta do it before he gets back.
I gotta beat him.
(hammer thudding)
Oh no, I think it's just getting a chunk off.
Oh, no (laughing).
- What the?
I'm not gonna say mine's perfect, but-
- Well done.
- The garage is outta bounds by the way.
It stinks in there. - Good.
(hammer thudding)
- Oh! - Yes!
- Yes! Good crack Mrs. B.
Mrs. B's technique has, oh, nearly cut her hand off.
Taken the hard shell off, but you've actually
left yourself with a almost perfect half.
- [Mrs. B] Yeah, I do not know how.
(Barry laughing)
- [Barry] Where there's hard shell underneath
so we can still do the hack with yours as well.
- Okay. - So maybe we do
one half of each.
Apparently we boil that for five minutes.
- Okay. - And it should pop out
of its shells leaving just the white inside.
- Oh. - Once it's cooled.
I don't think this is gonna work.
It is like "Flight of the Navigator", folks.
Remember that film?
- No. - Brilliant.
We're gonna give those coconuts the best times
possible to work, so they're cooling down fully.
Mrs. B?
- We have a concrete block in the kitchen.
- You ever been a situation where you've got
a YouTube comment that really intrigued you
for a potential hack?
- Oh no.
- A long time supporter of the channel, 2CVbloke,
thanks for this comment, suggests that if we get
a hard stone like this, I'll actually read the comment out.
"If you are missing a tin opener and have a tin
with no ring pull top, rub it on a flat stone surface,
for example, a paving slab, a brick,
a recently poured and cured concrete for a studio kitchen,
et cetera", right, "To grind the top ridge off
the rolled seam down, and then with a few gentle squeezes
of the sides, the top will pop off,
and can also be done with sandpaper and metal files".
- It sounds like that paper one all over again,
but more extreme.
- That's exactly what it is (laughs).
So we have got a concrete block from our actual build,
which as you can see is right there,
we are nearly, nearly there.
I have got two tins, with the rolled seam.
I assume that's what's needed here,
you have to grind this bit down.
- Which bit? - I think it's this bit here.
- Oh, you grind it, oh. - Yeah.
- So you've gotta go like this.
- So we just literally, - Yeah.
- Rub it on here.
(tin scraping)
- Oh my gosh, that smell.
- Oh, sorry, was that me?
- It's like burning metal.
- Oh that's, we're doing it right then.
- We're gonna cause a fire.
- How are we gonna cause a fire?
- I dunno.
- That is taking blooming ages.
- This is ridiculous.
(upbeat jazz music)
Like who would ever like think of,
have the time to do this or even think of it?
(upbeat jazz music)
It's the juice. Stop.
Have you done it? - I've got spaghetti
coming out.
(upbeat jazz music)
Look, look, look, look, there it is going in.
- See now- - Oh!
- You done it. Yay. - Yay.
- Whoo.
- Do you know what?
I fell like yeah, I found that really easy.
- Do you know what, I knew it was hard work.
- Do you know what?
I knew it was hard work for you.
- Poor thing, yeah, that was a good one.
- 2CVbloke, you've been around a long time
and really appreciate your support.
Thank you for that suggestion.
Back to the coconuts.
- Oh yeah. What do you do?
You just squeeze it?
- Well, I think they did you just spoon to be fair to it.
Oh, that's really tough still.
- I got that bit off.
- Yes. I mean, we will take that.
Ah, look, ah, that's what I thought would happen.
'Cause this stuff is really well joined to there.
Like when you buy it in the supermarkets in pieces
it's got sections like that.
I reckon one day there's gonna be
like an ultimate coconut hack where it just pops out,
it'll be genius, but I'm really happy with that.
You can have all that part there.
I mean, it sounds really weird,
I'm thinking, oh yeah, this is a sort of fail,
sort of pass and I'm thinking, oh that the tin of bean one
was a fail, but it wasn't, that was a pass.
- It wasn't, you did it.
- I'm just knackered (laughs).
- You have not done any hack today that has failed.
That is a first.
- Right. Thanks Mrs. B.
- Well done.
- If you've enjoyed this hacks video,
you might enjoy the other ones, they're normally good fun.
We've found some good ones, some bad ones,
so do put on your sweat band, have a bar of one
and grab the popcorn goes on for ages, any cool hacks,
do you keep them coming in on your social media platform
of choice, don't forget to subscribe if you're not already
make sure your notifications are turned on,
so they tell you about all new videos and, we love you.
That's it, isn't it?
- That's it.
- Thanks for watching.
Favourite hack today?
- Cake.
- Some real stonkers today, guys.
Thanks so much, we'll see you later.
- Bye. - Bye.
♪ If I take you to my crib ♪
♪ You'll be in for a fill ♪
♪ I'll be spitting on the menu ♪
♪ Chuck some food on the grill ♪
♪ I like to do my cooking at 10 to nine ♪
♪ But you can do it anytime and you'll be just fine ♪
- I can't get my breath, I'm so tired from that thing.
I think I'm traumatised.