I Tested Viral Tik Tok Food Hacks
2024 ж. 23 Нау.
1 907 179 Рет қаралды
In a world full of food hacks, which ones are actually true? Let's test them.
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Ingredients: An extreme level of patience.
Joshua's genuine shock and awe on his face when he blew that egg was great 😂
Best part By far
agreed
So pure haha
something tells me it's still faster to just roll the egg on the countertop and peel the shell in one go
@@dietotaku I agree. Hardboiled eggs are so easy to peel that way, especially if you put them in iced water for five minutes after the boil. Perfect if you want to store them cold for later use.
Cutting the cake with floss works better if you have the cake up on a stand so you can pull down further so the floss will go flat against the stand. We used to do that on occasion when I was in pastry school. Gets you really clean cuts.
Yeah, this is one he didn't give a good chance. I use it everytime to cut cake/cheesecake/etc. Plus, you don't have to wash a knife.
Just commented something similar. I feel like he gave most of the hacks a real shot, but didn’t give this one due consideration at all.
I have also used it many times to cut cakes, and yes, the higher the cake, the easier it is to use.
There's no way floss gets you cleaner cuts than a knife
It's surprising to me he didn't give this one a good test-- wires are used to cut clay, cheese, fresh/unfinished cure soap, plenty of soft but sometimes dense things, especially ones that are just too big to get with a knife in one go. Like maybe dental floss isn't the best choice-- but then, cake is also usually a lot lighter than those things that need wires, the only real issue is that many cakes are larger than even your largest bread knife. Unless you want to start breaking out a whole sword, wire/floss/etc is just clearly a better option.
Listen josh the tear an apple in half with your hands is one of my fondest memories from kindergarten as one of the guardians would do this in front of me. It’s been 22 years and I’m still in awe, please if you can do this trick show as many 5 year olds as you’re humanly capable they will never forget your awe inspiring strength and skill
I love the fact that he went absolutely ham on the splitting apple with your bare hands for like a full min, just to give it a 👍
The floss and cake thing is actually a baking trick my cousin has used for baking for like 3 decades. The problem is you tried to cut the cake while it was on a large flat surface. That trick only really works when the cake is on a cake stand of similar size to the cake. Once the floss is all the way down you sawblade back and forth a couple times with downward force to split the bottom. It can also be used to "shave" the cake off a stand so it can be moved. You also need to think about the cleanup. A knife gets super goobered with frosting on a cake like that, the floss doesnt and can simply be thrown away. Its got it place, its just not a large flat countertop...
Yeah, that is one he didn't give a chance. I have been doing it for years!
Agreed. Just posted a similar comment.
I even use floss in my clay work! Using it on cake is what got me started lol. it's not just good for teeth anymore! ha ha ha
Floss (or fishing line) can be also used to cut the cake in even layers (just loop the floss around the cake and pull to close the loop), which can be hard without long enough knife. It can also be used to cut other delicate foods that would stick to a knife - I was recently cutting slices out of really gooey brie cheese with a bit of fishing line - no squish and no tearout.
@@MikrySoft You can tell that someone is really into woodworking when they use "tearout" to describe slicing cheese 😄
The pizza reheating trick actually works phenomenally, just not as the viral version shows. 1) Don't use an ice cube, it's too cold and too much water, so it just takes longer and turns the crust soggy. Just a splash of tap water will do (maybe a teaspoon). 2) Lean into the potsticker technique and put the pizza in a *dry* pan for a couple minutes first before adding the splash of water and covering to melt the cheese. 3) The cheaper and greasier the pizza, the better this works. It basically fries itself in its own grease. I'm not exaggerating when I say Little Caesars pizza reheated this way is now like my #2 favorite pizza of all time.
The way I do it is similar: 1. Melt butter/oil (I use butter) in a pan (probably unneeded for greasy pizza, this is mostly for leftover store-bought pizza) at medium heat (5 on my stove) 2. Put pizza in pan without lid for three minutes 3. Turn down heat to 3/medium-low, add 1-2 tsp water to pan, quickly put lid on (I usually just put the water in the underside of the lid so the water goes into the pan when I put the lid on), cook for 5 more minutes, done.
Another great way to reheat leftover pizza is to french toast it. Face down in the pan in egg custard.
@@SteveSherman-ij5gm No need to be such a snob. There's pizza, and then there's chain pizza- they are two different foods, and there's a time and place for each. On Sunday game day, I want a floppy Domino's supreme pie and a dozen lukewarm undersauced wings. As a Philly fan, the disappointment is appropriate. When it's time for real pizza, I want Beddia or Scarr's. There's room in life for both.
@@AzureShadow42 My buddy does something kind of similar, he cuts the pizza into a rough dice, scrambles it in a pan with some eggs, and calls it a pizza omelet. Not my favorite way to eat either pizza or eggs, but it does work surprisingly well!
@@SteveSherman-ij5gm I'd say you need to revisit Philly to understand just how dire our pizza situation is here, but I'm not that cruel. For me, there are only five or six pizzerias within 50 miles that I consider legitimately "good". Everything else is Domino's level or worse. You haven't truly had Philly pizza until you've been subjected to a manhole cover of flaccid gummy crust, sugary jarred sauce, and four pounds of Sodexho's finest bulk mozz with the texture of Double Bubble. You might be thinking of NYC, where any $2 slice shop will give you a respectable slice with flavorful sauce and a nicely spotted crust that is superior to any "gourmet" pizza in any other city in the country.
Hey Josh, you’re probably not going to see this, but I’ve been a picky eater my whole life, only sticking to a diet of ramen and fast food. But once I started watching your videos, It looked so delicious, and physically made my mouth water, and once that happened, I decided that I wanted to stop being a picky eater and start flowing off into different types of foods. So I just wanted to say, thank you. Your cooking has truly helped me a lot.
'I live on instant ramen and fast food.' Yeah...You're the very opposite of a picky eater.
@@nyanuwu4209not really.
Now hopefully you can take the next step and learn how to use commas. Good luck, buddy!
Hey, I'm proud of you, stranger! My husband is similar in his tastes because of his upbringing, and it's been a struggle over the years to widen his culinary scope. It takes real dedication to change the habits of a lifetime. Steady on! You'll discover so many great new flavors and textures!
I can see the cling wrap in the freezer one helping someone who has hand issues like arthritis or nerve damage. If they struggle to get their food wrapped, that tiny bit of extra time before the wrap sticks to itself might be really really useful.
They should just use aluminium foil instead, it’s way easier
@@soude85 You shouldn't use aluminium foil with anything acidic or basic as this breaks down the foil and aluminium particles end up in your food - which is pretty toxic. So yeah, you can use aluminium foil for a lot of things but not all.
Josh’s worst enemy the air fryer gets cold pizza super crisp and delicious
was just about to comment this, very effective since it works so fast it crisps up without drying out much at all
Yeah I recently found this out as well. Before that I always just used a pan, put a little water in the lid, and then put the lid on. The water will simply drip into the pan when you put the lid on. If your pizza is less greasy, you can use a little oil or butter I guess
It totally does, I do it all the time
So does a toaster oven.
I was gonna say this 😂
his reaction when he blew at the egg is priceless
Agreed so genuine
🥔
The opposite of Squidward. We all know he sucks eggs.
For the glass and mango trick, a cocktail shaker works best. Sharper edge means easier time getting the skin off and less waste
Yeah also the mango need to be a little more mature so it’s softer, I’ve done this with softer mangos and they slide like butter!
but why not simply a spoon?
Break glass = ER
@@maxveldman6526no real reason but spoons sometimes don’t hook right😊
@@DanMcquarters There's zero chance a soft mango will ever break a glass lol if that were the case, simply handwashing it would be enough force to shatter it.
The glass and the mango trick terrifies me. One crack or pushing the wrong way and you are jamming your hand into broken glass. **flashbacks to the show Rescue 911 as a child**
Agreed! *Flashbacks to that time a glass broke while I was washing it* Ouch. Another comment suggested a cocktail shaker. That or anything similar would be both more effective and safer.
I have cut myself badly when the glass broke while washing it😢
Omg we watched some f*cked up TV shows as children 😂
It dawned on me after watching this video noticing how the theme of your videos have changed so much this year. I thought "I wonder what his videos started as". I just watched your first video you posted. The slim palate. I thought I was hooked before but knowing how your passion for cooking started has just brought it all to a whole new level. Mad respect for you Joshua! You're the real deal. Also just wanted to say that you had me literally laughing so hard I was in tears about the "ripping the apple in half" part of this video! 😂
He was such a kid back then, wasn't he? And I think anyone who checks his backstory is likely to give him a new kind of respect.
Josh is it possible we can get a mix of the new video formula and the old? A lot of us really miss the old single recipe videos!!
if he wants to keep using the hacks for content then he could maybe use some for a single recipe, that could be cool 👀
I miss b roll (sometimes not every single time)
Seems every cooking show, cooking channel has either turned into reaction videos or game shows.
No, he belongs to the Algorithm now
😢
The hacks were informative, but the comedic delivery was PURE GOLD - highly enjoyable. Kudos!
@18:24 I have a flat type of sieve that's the shape of a semi-circle. It covers about half a pot/pan, with a handle on one end, explicitly for this kind of "reverse straining." It's got notches that fit into the rim of the pan to keep it from sliding out of place, and it helps hold back solids from slipping out from underneath while you drain liquids to your heart's content. I hold it over the sink with the handle of the strainer aligned with the handle of the pan. It's never slipped or caused me any issues, and it feels cleaner than setting a strainer in my sink and dumping food into that. I love it and use it all the time, way more than the actual sieves/strainers we have lying around. It's also much smaller than a typical strainer, making it much easier to clean and store (especially since it's flat and doesn't take up half the dishwasher rack).
Cutting cake with floss is not meant as a hack for cutting it VERTICALLY, it’s meant to help you cut a cake HORIZONTALLY. It’s the exact way a professional cake leveler works.
While that may be...the way he attempted it is actually a decades old hack. He gave it a crappy go though.
@@sleinadb yeah I don’t get that either. He performed a vertical cut and it worked perfectly. But somehow he thought it wasn’t useful. Like…I don’t know if you could even get that clean of a cut using a knife.
Use the water on bread technique for all sorts of bread reheating, especially FROZEN BAGELS. Wet them, then toast whole. Split once done, you'll have crusty outside, fluffy inside bagel 🤌 Kenji's hack, so you know it's good if you know it's his work.
If they're frozen, you don't even need to water them. Just straight from the freezer to an oven pre-heated to ~210 C (410 F) for 10min. Works like a charm.
Yeah, the key to the water thing is that you're unstaling the bread with heat (it's a slightly reversible reaction as long as there's water present), but you need water to make up for the oven drying and to truly unstale it. In theory it works in the microwave too, but it's pretty hard to get everything perfect enough to maintain a crust.
My favourite chef by a mile and those reactions are absolutely hilarious..man I love this guy. Also taught me so much in my life. Appreciate him loads
Fax
Put the pizza cheese down in the pan to start with. Right as it starts to sizzle, flip it over. The heat removes all that excess cold grease from the cheese side and then uses that grease to pan fry the crust nice and crispy.
This is the hardest I have laughed at a Josh video ever. The carrot was so out of left field I dropped my phone from laughter. Then that apple chop just ruined me lol.
An upside down muffin pan does help me keep the bagel steady when I cut it. When cleaning a crusted pan or glass container - Fill with water and try denture tablets. Way less expensive than glass cleaner tablets. Also Dawn Power Wash is your friend. My big hack: Take a largish square air tight container. Put a freezer bag in it and fill until the container is about one third full. (A casserole, Mac & cheese, spaghetti, that kind of stuff) Push the food so it touches all sides of the container. Push all the air out and seal. Do it twice more to fill the container while leaving enough room to push the lid in and seal it. Put in freezer overnight. Take the bags out. Now you've got three squares of food which you can store in the freezer upright like records.
I used to get meals from a company that made frozen ingredients strictly for pressure cooker. The food was in flat frozen discs (in short cake-pan type plastic container) that fit beautifully in the freezer (& slipped perfectly into the pressure cooker). For a while I kept a bunch of those plastic containers to freeze my own stuff in the same form. Edit: I'll bet you could freeze in a silicone cake pan, then slip it out of the pan and into a vacuum bag after it freezes. Just another version of what you're doing - I agree with how much space you save.
I use the butter softening method from time to time. But i use a ceramic mug because it holds more heat than the glass. Its mostly usefull in the winter when my room's temperature is too cold to soften butter.
Josh, you are a special kind of human. Thanks for the hacks and giggles. 😂
Josh really didn't appreciate how amazing it was that he split the apple with his hands. That's a talent
Talent or just raw, unadulterated grip strength
those gains really paying off lmfao
One of the wonderful stories from Bob Mortimer on Would I Lie To You.
This is my personal trick to impress (or scare off) kids lol! I'm a 30 years old women, it's much easier then you'd think haha!
@katiacleroux7376 So I've heard! I still can't do it, though. 🤣
Fun random thing: Microwave ovens don't actually ever run at 40% power: it's only ever 0% or 100% so they switch on and off for a 40% duty cycle but they take about 3 seconds for the magnetron to turn on.
Newer microwaves don't do that.
@@nyanuwu4209 The magnetrons are always either on at 100% power or they are not.
@@mduvigneaud Right. They're either on at 100%, or on at some other percent, or off.
Hey mate.. I can only genuinely say I love your vids cause of Andy cooks, but I really appreciate the raw honesty of this vid.. my hat hat goes off to you sir.. thankyou
It's more than a cooking show and I always enjoy watching it!👍😊
Really appreciate your thorough testing of these various hacks. Not all of them are useful, but the ones that are could be real time-savers in the kitchen. Will definitely experiment with a few of these myself.
13:43 I CAN FIX THIS ONE Use a frosting tip to pit your cherries. Turns a single-use tool into a multi-use tool and the fact that frosting tips usually come in sets with multiple sizes means you have options depending on the cherry variety. Source: I bought a house in winter without knowing one of the trees had cherries and had to improvise my pitting tools.
I love that he gave more practical tips than some of the hacks especially for the strawberry.
I bought your cookbook and am really looking forward to making the recipes.
wasting tinfoil because youre too lazy to wash 3 plates is insanity to me xD
Wasting time washing three plates when you could take two seconds to throw out a sheet of foil is insanity to me 😂The time it takes to do dishes costs me more than two feet of Reynolds Wrap lol. (I'm just being snarky, I get what you mean though! 😄)
If you're doing breaded something for a lot of people which would create a lot of dishes anyway the foil can save a lot of dishes.
@@crystald3655 But if you're making a lot of breaded something, you can still use just three dishes? Just refill crumbs/milk/egg as needed.
I guarantee the time spent on washing three dishes will be less than the time spent on preparing a sheet with foil, building out three strong, stable and well-sealed compartments that won't immediately collapse or tear, leading to you having to spend time washing the pan anyway.
@@crystald3655 but it creates waste for absolutely 0 reason
Josh being our voice of reality and practicality! I always wonder if people ACTUALLY use these "hacks". Great video as always 😊
I think you’re awesome and funny thanks for sharing your gifted skills!
Didn't realize how much I needed some good hardy laughs! Thanks! 🤣
I use the apple hack when I go hiking. Splitting an apple without making a mess or making your pocket knife sticky is great. Either because you don't like biting into a whole apple or you want to share. Sharing a large apple on a hike is great because it's a nice light snack that won't make you feel uncomfortably full when you continue.
unless you got weak hands (like me) lol
@@stizelswik3694 I have terrible grip and upper body strength. I'm a 5'0" woman. If I can crack an apple in half so can you (Barring genuinely limiting issues like arthritis, missing fingers, carpal tunnel etc). It's about technique and leveraging the apple's weaker points to your advantage. Some are easier to split than others because of their shape. Once you learn the technique you can specifically shop for an apple with the right shape to take on hikes or other excursions. Also it's just really fun.
@@SteveSherman-ij5gm That's awesome! Apples taste so much sweeter after a nice hike. Be safe and have a great hike! 😊
@@clueless_cutie… do you have any tips for learning how to do it? It would be amazing for kids sharing apples at the playground!
I don't know why he hated this hack so much, sometimes you wanna share an apple with someone and you don't have a knife
The water on stale bread was actually what I learnt from my parents, they would put bread slices or rolls under tap and then toast it. Regarding cutting cake with floss - I used thread to cut cake when I was cutting up layers, it actually works nicely if you want to cut even layers to put frosting in between - you wrap the thread around the cake at the height you want and pull, you end up with perfect layers as opposed to if you cut with a knife and go off course by mistake. Floss would probably work the same.
I gotta try this!
Exactly. I wouldn’t even call these “hacks”, just good ole techniques any baker would show you.
Thanks for continuing to put out entertaining and informational content josh bro
josh! I made the French fries from your cookbook on the weekend and they genuinely were the best fries ive ever had
try putting the old pizza slice in the airfryer for 3-6 minutes at 200 degrees Celsius it will give the cheese a good ooze nd keep the entirety of the crust crispy
Joshua would rather destroy air fryers than use them. But yes: it works perfectly and is the best method.
The best way to reheat pizza is to pan fry it cheese side down
@@constructionbootgazer Hmm, gotta try that. It'll form some tasty cheese scabs!
1:40 I’ve always used a plastic spoon to fish out eggshells
They float off so annoyingly
So I actually figured out the colander trick at the end when I was buying my first set of pots and pans when I moved to Seattle. I just kinda noticed how well the two fit together and figured "Oh, I can strain my noodles just like this!" and the rest is history. What's especially nice is it's a small mesh strainer with a long handle that fits perfectly around my saucepan and its handle, which is all a single guy needs for one bowl. I can do this with one hand. It's great. Sometimes I want my noodles dry and dusted. I strain the broth into a cup and enjoy it on the side, which is where all the good healthy nutrients from the broccoli or whatever else I threw in there went.
I appreciate the synthwave background music in the intro
Fun fact, the reason bread goes stale is not because it gets actually dry, but because the starch in the bread binds water from the moisture in the air and crystallizes, therefore becoming hard. Heating bread removes that water into vapor which is why it revives it temporarily (though it doesn't completely reverse it which is why re-heated bread goes stale much faster than fresh bread). It's why also microwaving stale bread is really good way to revive it, as microwaves are very goot at removing moisture.
thumbs up, its true. Also thats why you getting bad bread if it gets put in refrigerator instead of freezer. You still have moisture in the commonly used refrigerator.
The best method I've found to reheat pizza so it's crisp without being hard as a rock is using an air fryer lol
I always enjoyed your comment regarding the products.
I just love how spicy his reviews are lol but the plastic wrap in the freezer is a Godsend. I hated struggling with it!!
wet bread hack looks cursed but if it works it works ig
I still think it will almost always be better to use it in a recipe where stale bread is what you want, instead of trying to revive it.
I figured this out myself some day and my mind was blown.
No yeah the I’ve used the wet bread technique previously and it surprisingly works
@@SteveSherman-ij5gmfrance have a culture about not wasting, not throwing away, not spending too much electricity (we learn as kids by our parents to always turn the ligh off after leaving a room "it's not Versailles castle here!", we don't have AC in majority of houses ect). So when you buy bread and it's stale, we make an effort to not trash it. Also reheated bread is not used as a replacement of bread but as another option, crunchy tartine for breakfast with butter or jam, maybe spread some cheese or pork spread if it's later. Fresh bread is used for finishing sauce in a plate or just as it is
18:18 probably also a light change of the polymer's plasticity from cooling it down
the dry wet dry method with fried chicken actually needs your batter to have some cornstarch. so dry batter (about 1:6 cornstarch to flour ratio, then seasonings) dunk in water then back to dry.
respect for the reference to "La Chancla" didn't expect that from Josh
i LOVE the reverse strainer and i'm mad that i've never thought of it before. my biggest obstacle when i'm cooking pasta is having room in my sink to set the strainer down because i don't have enough hands to hold the pot AND the strainer. this will save me so much effort and as a bonus, easier to rinse off the outside of the strainer so i'm not wasting water washing it after every use.
The first thing i thought of seeing that trick was that water would come out the sides and down the handles and burn the hell out of you so please be careful.
@@te8547e I use this pretty frequently - the other benefit is that you can use a strainer that won't hold the noodles. The water gets channeled by the strainer and it's super easy not to burn yourself.
I have tried this but I always burn my hands tho.
I need both hands to hold the pan because A) I have one bad wrist, but more importantly B) the stupid pan handle rolls in my potholder so it gets all out of control when I do it one-handed. (Maybe I need a different pot-holder, or a non-heating handle.) anyway, this hack might be a good solution for me.
@@te8547e As long as you're holding the handles level (and not tilted with one hand lower than the other) and you're pouring slowly, there is zero chance that the pasta water will reach your hands. Be slow and careful and it's 100% safe.
I tried the box grater hack on Thyme on the smaller holes and it works! Picking thyme leaves off of the stem is so much of a hassle and I was shocked to see it be effective
yea, I said that when he was doing it... "Use the smaller side!" Guess he didn't hear. 😂
I e seen people do it with a colander, and it seemed pretty slick.
Thyme is easy. Start with two thumbs at the top and pull down. All the leaves will immediately come off.
@@stizelswik3694You need to yell louder. The fan was running.
@@jaysont244 Yep. People don't get that, even with an herb stripper, it works better to go down the stem instead of up. The only issue is at the very top where the stem is so thin it will just snap. I used to have to pull Thyme and Rosemary at work all the time. I tried so many methods. I got to where I'd just hold near the top and pull downward with my fingertips to strip off most of the leaves and toss the rest. Or, to waste less, you can then snap the tops off and, when you've collected enough, rub a pile between your palms to break them up.
I Love Joshua Weissman Videos 🧡
I'm out of corporate now, but I see so many past coworkers in your skits! Love your content. Thanks for sharing behind the scenes!❤ Really wish I had set firmer boundaries out of my paid 8-5pm days. One day I realized all the extra hours had me from $21/hr down to $3.85/hr. I stopped the extra hours that day and left my cell phone at my desk each night. It was Hard to adjust, but it was the best feeling once I broke free of trying to please everyone.
This is the best of your newer content. Still miss the recipe videos, but I like these too.
For the pizza reheat, don't use the ice. Just straight on a heavy pan, enough tinfoil to cover the top, it steams itself and gets much crispier on the bottom.
Similar but I was told that you put a little bit of oil to get the bottom of the pizza crispy and a little bit of water to steam and cook the top
The strawberry hulling works great and is useful to get the core of the strawberry out when making preserves. Softer bit of strawberry in the jar.
Love your videos! Got a Sloppy Joe recipe (but better)?
4:20 idk about a cup, but I'll use a spoon once I've cut open the mango. A cup seems too large
We use the cup one a lot. It works well in smaller kitchens where pulling out an entire cutting board doesn't make any sense. Cut the mango on a plate and use the cup to get the flesh out. It's also a lot faster if you aren't making KZhead content. Josh says he is giving these a real shot, but sometimes its really easy to tell he is doing the "As seen on TV" thing where people exaggerate their failures like dropping a bowl of popcorn and it goes flying across the entire living room.
Could you do the avocado technique, where you make a bunch of slices (but not through the skin) then cut the slices off with either a knife or spoon?
@@jvallas Yes, you can
@@jvallas Yes, this is how I've always done it for both avocados and mangos. I actually don't know a good technique for getting an entire side of the mango, which is the main benefit I see of the cup method.
Professional baker here. I used floss to cut cinnamon rolls. Worked perfectly. Cakes were a little bit harder. We would use a wire!
Can you briefly talk me through the cinnamon rolls? I feel like trying to get it underneath the roll is going to mess with it too much. Is the dough very chilled?
Yes, I use it for Cinnamon rolls as well, doesn't squish the rolls as much as a knife does
@@Schpoonman I do actually chill a lot of my desserts before I cut them! Not frozen. Just not completely soft. Also I dust with flour lightly to keep things from sticking. I usually just slightly shimmy it underneath and it works. No squishing!
@SteveSherman-ij5gm plain waxed!
the mango one has changed my life for 2 years so far, I do it so often when I have mangoes
The hair straightener trick would probably work if you rubbed it immediately afterwords with a damp rag. Wine bottles are opened this way when the cork becomes too old and you can no longer use a corkscrew, because the cork will fall into the wine ruining it
I learned a hack that if you are really thirsty and don't have any tools - you might try push the cork inwards
You're the Best! Thanks For this
For reheating pizza- if you have an air fryer, use that. it can dry out the pizza if you let it go too long (like the oven) but i find it's more forgiving on that front, but still offers crispy crust and gooey cheese
So happy you have a better attitude towards things that might be easier for disabled people in this one! Glad to see you took the feedback well
Loved this! WISHED you did the garlic over plastic wrap on top of a grater 😊 next time 🌝
Josh is great! I've learned a lot from this channel! Making his famous choc chip cookies from his book today! Best cookies I've ever eaten!! 😊
"Best cookies I've ever eaten!! 😊" That explains the buns.
Go away bot
@@michaelbendavid777 Personnally, I would not put "buns for rent" in my mouth. Cheezy !
@@canneux is that comment for me or the bot lol
@@michaelbendavid777 It's for the fat ass for rent, not for you. :)
The water and stale bread works much better with corn tortillas! I do it all the time when heating them up (microwave, toaster oven, pan, comal, etc)
I use the water trick for frozen bagels. It works like a charm. Crispy outside, super soft inside.
For re-heating pizza, here's what I do: I stick the slice in the electric sandwich press and wait until it clicks itself off. Always worked for me.
the stale bread w/water and put in oven is very common in Germany, where i currently reside
That must be a German "thing". I was very surprised that this appeared in such a video, because I assumed that this was common knowledge and that everyone does it this way?
@@mille_fiori honestly, i've lived & visited all across US (lived 6 states, visited 36), Thailand 8 1/2 yrs, UK 3 months, Denmark 1 year, now Hamburg 4 1/2 yrs, i'd never seen the technique until here in Germany! i have another hack learned long ago when i was a chef to soften up day old/stale bread loaves/rolls: simply enclose completely in thin paper bag (folded over so no opening) and zap in microwave for exactly 45 seconds; for tortillas 30 seconds! bread or tortilla will end up soft & warm as if it just came fresh from oven!
@@mille_fiori, I'm a Finn, and trick is familiar to me, too. I don't know how common knowledge it is, though.
Butter softening hack that I swear by: Put the stick on a plate in the microwave for 4 seconds. Turn the stick onto the next one of its long sides and microwave again for 4 seconds. Repeat until all four sides have been microwaved. Works perfectly for me every time!
not really a hack, ur just heating up butter
...or just use a butter bell.
I like to shove the stick down my pants for a few minutes while I do other tasks, works every time, plus it cools you off in the hot kitchen.
I don't know why people always have to define what is a hack...;-/ Whatever. But I'm trying the 4 second rotate next time bc it's the first I've seen someone offer it up. Whatever you call it. 😊
Thank you. My favourite Party trick, when you don't have a bottle opener, is to push the cork into the bottle, take a shoelace, make a loop, place it in the bottle and when the loop is below the cork slowly pull up, works for me every time, but just for fun, I do have a corkscrew!! ❤❤👍👍
5:00 reheating a pizza, a bakery bought one or whatever. Use the cardboard you get the pizza in, blast the oven at the highest temp you can, put the pizza in on top of the cardboard (rip it though, you dont need the entire box, only one "layer" of it, so to speak). 4-5 minutes, comes out better than a fresh one.
You can blow the egg into a dish close to your face to avoid rupturing it. You don't need to shoot it across the room or from head height to counter height for the process to work.
You still get spit (and its myriad bacteria) all over the egg doing that. It's fine if it's your own egg, but don't do it for others, please.
@@cobrasys Josh did point that out, and I feel like it should go without saying. I should hope that even when cooking at home, people remember basic and obvious hygiene and food safety.
He always says he really want them to work...but there are always a few he clearly takes no time to figure out. Sure that's time to figure out...but it only takes once to figure it out. Kinda like learning how to use a knife takes PRACTICE. 😂
You can reheat a slice or two of pizza and make it better than it was the first time. Put a cast iron skillet on the stove top over medium-high heat. Put the pizza in the pan, and let it heat until you start to see just a little bit of steam rising from under the slice. While you're waiting for that little bit of steam, turn on the broiler, and set the rack to the highest position. Now, Place the pan under the broiler for about 2 minutes, until the cheese starts to bubble and the crust just starts to show a few new brown spots. Would I go to all the trouble of leaving a comment, which I hardly ever do (on anyone's channel) if this wasn't the one true way to serve leftover pizza?
We thank you for this humanitarian act.
I have used the muffin tin taco thing not to hold my tacos while building, but to make my own crunchy shells from tortillas.
floss also works if you want to cut a cake horizontally -- like to turn 2 cake layers into 4 layers (and put more frosting or filling between the layers).
congrats on 9 mil
For the mango peeling, if you hold it so the back of the peel is cradled against your palm, you can get it way closer to the skin to have basically no waste.
The ice cube pizza reheating trick works perfectly fine. The ice cube is just there for bait + you dont even need oil either, just a lid
The egg blowing thing was the principal behind a gadget I used to have. You pressed down on an accordion like thing to force the egg through a hole. It was neat the first few times, but kind of cumbersome and took up a lot of space. Also, it didn't always work. For the thing where you dipped the chicken in water before frying, I wonder how this would work to reheat chicken that's already been fried. (Not that you'd want to set up a fryer just to reheat it, but I could see it making the stuff a bit more crispy without losing batter if the pre-cook method here worked a bit.)
For microwaving citrus. 1.) Only ever used it for a WHOLE uncut fruit 2.) maybe for 15-20 seconds, which just slightly warms it (doesn't cook it like in the video) Also, I understood the chopstick juicing was for when you just wanted a tiny bit of fresh juice without slicing off a whole side (not for trying to juice the whole fruit)
glad i am not a part of tiktok
Jesus loves you ❤️Please turn to him and repent and receive Salvation before it's too late. The end times written about in the Bible are already happening in the world. Jesus is the son of God and he died for our sins on the cross and God raised him from the dead on the third day. Jesus is waiting for you with open arms but time is running out. Please repent and turn to him before it is too late. Accept Jesus into your heart and invite him to be Lord and saviour of your life and confess and believe that Jesus is Lord, that he died for your sins on the cross and that God raised him from the dead. Confess that you are a sinner in need of God's Grace and ask God to forgive you for all your sins through Jesus. Time is running out.
Same
Same for me too!
Same here dude
Hopefully it gets banned soon
The way I reheat pizza is in the oven but drizzle some oil over it, heat for like 10-15 minutes, doesn’t get dry and the crust is still crunchy
Literally laughing out loud this was too good 😂
The cherry pit hack works better with a plastic or metal straw. Anything with some stiffness, but also a hole in the center.
Agree. I do have a cherry pitter...even though like Josh I hate single use tools. Even with that there is not a "neat" way to pit cherries. Except I put everything in my hands down in a ziplock bag. Contains the juice and then you have pits in a bag to toss out.
As far as I've seen this hack it works with a chopstick, but everybody showing it where puting the cherry on top of empty glass bottle. Cherry has some resistance from the bottom, pit goes to the bottle and it looks just like from cherry pitter.
The strawberry hack is to get rid of the bad stuff in the middle. It works.
Straw works as a cherry pitter, too.
The vinegar lemon one for cleaning rust actually works for woks and kadais I've personally done it and it works beautifully, what you need to do is actually squeeze the juice out and scrub it with scrubber or something else
8:58 this technique is kind of similar to how we do it in SE Asia when deep frying, except we “sprinkle” some water into the hot oil while frying. This supposedly makes the thing more crispy. 🤷♀️
Great video josh!
Ya'll need to do a collab soon!
Love your videos Kian!
13:40 Idk about a chopstick, but using a strong plastic/metal straw works great for pitting cherries. Or...just buy them frozen. Much easier. lol
using a soda bottle to hold the cherry works in a pinch. If I'm the one eating the cherries, I don't even bother pitting.
I've had the butter softening hack work by microwaving the cup with water in it until near boiling. Might have to do with the thickness/thermal capacity of the cup? And I think the floss cake hack is better for splitting it in half vertically for fillings, you space some tooth picks around poked in the sides to set the height, wrap the string around once and pull. Setting a knife on a book or other stable object and spinning the cake can work too though.
OMG as someone who makes hard boiled eggs weekly (for myself), I NEED to try the egg blowing hack. That is HILARIOUS!
8:00 if you don't have a wine opener, just push the cork in with a screwdriver or something! It just bobs in there, may be a BIT harder to poor, but still works the same. I know actual corks are bit more fragile so you may have to remove some debris 😂
so early, love the new content, the quality has gone up so much
I gotta say I disagree. The production value definitely looks like its gone up but the actual content has gone way downhill imo, he's gone from my go to for recipes to another "kill 20 minutes" youtuber
@@charlesisdumb395yea agreed
For the pan cleaning: soda flakes, in hot water, let it reduce to half and then add vinager. Use a brush and it comes right off
I thought of the reverse strain one on my own, previously I would just use a plate and leave a little gap and let the liquid go out that way.