My first thought was: "Why did the glass Nutella jar melt?" Well, didn't know it is a plastic jar in Australia. In Europe we only have glass Nutella jars.
Yeah, exactly. At first I thought that maybe the label was some kind of plastic wrapping, not the paper one like we have, but then it hit me... It's not a glass jar. I wouldn't recommend putting anything with paper label in the microwave anyway.
My thoughts exactly. I wasn't aware that they are plastic anywhere tbh. Are the small ones then plastic too cause I love using them as small glasses after.
I am surprised. In Europe, Nutella is sold in a glas container not plastic. That would have saved you from the molten container, but not the burned smell. Love your vids.
@@tlang7616 I once put a glass Nutella jar in the microwave for 30 seconds to soften it up a little, because it was old and had become really tough. Sparks starting flying almost immediately. Not sure if that was because of the glass or if there were any shreds of that metal foil that seals the jar leftover, but I wouldn't recommend doing it.
For the matcha I'd add one little commentary: even if your matcha doesn't leave that fine line and isn't as brightly green, it doesn't necessarily mean it's fake. More often than not it would mean it's either lower quality or it's old (it slowly oxidates when contacting air).
Yup! Culinary matcha is lowest quality and most muddy looking. Ceremonial is highest quality and the most green. There’s an intermediate quality you can use for either drinking or baking
It's fairly easy to tell the difference. Matcha has a much sharper bitter bite to it than regular green tea. The process makes it more concentrated in flavor and caffeine, and you can taste it. Even if it's slightly old and turned brown.
We have glass Nutella jars in the UK and my partner's favourite trick for them when we're almost out is to fill them with milk and microwave them for a couple of mins - gives a quick and easy hot chocolate and makes the jars sooo much easier to clean for recycling. I'm genuinely surprised Ann attempted 15 mins in a plastic pot at all! RIP microwave 😂
The "dead" one would work for really bad stuff that nobody's going to eat, but I wouldn't use it without setting it up outside in an area with a lot of space, on cinder blocks with a plastic tarp underneath, and have the whole thing on top of flat pavement or concrete. Blegh.
With so many self proclaimed “nutritionists” and “food scientists” on social media, I really appreciate that you, an actual expert, are using your platform to educate the general population on these topics. p.s: It seems so crazy that you have been a part of my life for more than a decade now 😅 you made me the baker I’m today and made me fall in love with cooking. I love going to your older videos and feel like I’m 12 again and being excited when every Friday came around. Thanks so much Ann.
I was surprised that your Nutella comes in a plastic jar. In Germany we have glass jars so it would be fine to put in the microwave for a shorter amount of time / at a lower wattage.
Yeah same. The moment Ann mentioned plastic melting I was like "Wait isn't Nutella supposed to be in glass Jar?". Never seen it in plastic in Poland either.
Yeah was thinking the same, its clear they use the glass variant of Nutella. And its very common trick to put milk in those, directly in microvawe and you have a very unhealthy choclate milk .. but used every bit of the nutella in the glass.
I tossed a glass Nutella jar in the microwave for an mug cake once (not for 15min I am not an animal) and the glue of the label started smelling and stinking. So if you want to try this, remove the label first.
@@martinerhard8447 There isn't "low power" on a microwave. You just have modes with different lengths of pauses between the magnetron being switched on and off again.
@@XmarkedSpot Actually, there are fancy expensive microwaves that have inverters to control the power to the magnetron. So, always on when operating but can put out different amplitudes.
I absolutely love your distinction of saying "we see chlorophyll as green" instead of just saying "chlorophyll is green". It's such a subtle difference but the science behind it is spot on and that's why I love your videos so much.
@@adieljonsson864 It's largely a philosophical nitpick because they had no other comment to make but still wanted to yammer on just to see their name on the video page. Chlorophyll is green.
"Who's recipe is this?" "Mine." "Ah, good. I like it." Dave's a champ for all his eating of everything good and bad. Y'all are such a cute couple. Have a great day!
it's still funny to me that his facial expression was like "of course, no wonder" cause I think at this point no one has any expectation towards 5 minute crafts lol
I remember in the comments to a debunking video in the past, someone said (maybe not an exact quote), "I want to see one of these episodes where Ann goes to feed one of these horrible recipes to Dave, and the camera just cuts to him saying, 'No.'" And that happened today! R.I.P., dear microwave, for all the delight you've given us.
We are gathered here to commemorate the life of a brave microwave. That sacrificed its life in the battle front of household myth debunking. That other microwaves might live! Soldier we Salute you! RIP Microwave your death was not in vain! We commit your memory to the electric graveyard in the sky! 😢🪦💐
@ItWasAGoodIdeaAtTheTime Let us raise our phones and electric toothbrushes and stuff, and let them vibrate in commemoration of that brave microwave's whirring hum.
I had a clue, so I checked the first mug cake recipe I could find online... Cooking time: 2 minutes. Needless to say, I returned to the video thinking "Oh, THIS is going to be good!"
5 Minute Crafts microwaved a steak in salt water for 20 minutes. They killed it again. It looked like leather. Never microwave steak. You can't get the Maillard reaction in salted water in a microwave. 🤢
Legitimately - my brother once misread a recipe and microwaved something for 12 minutes instead of putting it in the oven for 12 minutes [If you're wondering how, it had instructions for both, he just read them at two different glances]. He ruined my microwavable plate and had turned his pizza sticks into pizza bricks.
Nutella in a plastic jar?😱 In Germany Nutella always comes in glas jars. But if you don’t remove the foil on top completely you will see some fancy lights in your microwave that will destroy it as well.
@@classicallpvaultyeah, but it’s just one portion used for buffets or as you said in hospitals. The bigger sizes most definitely come in Glas jars in Germany.
I made your nutella mug cake as a quick snack and I've never had a cake so light and fluffy, let alone that it could be made in a microwave! I was not exact with the measurements either, just went by eye and it still turned out amazing.
Not sure if I'm the first one to point this out, but I hope it helps: The Nutella Jar on the left (like the ones we get here in germany), discernable by that more rectangular shape which turns round through a weird lip at the top, is in fact made out of GLASS. That is why their Jar didn't melt. They used one of the Nutella Glass Jars. Sorry to hear about your Microwave. I was really irritated when the Jar began to melt and burn, because I pretty much only know the glass jars. Also, in germany you need to complete a first-aid course to be allowed to do your practical classes for the drivers licence.
I was confused too. Glass can explode in the microwave, so isn't this actually really dangerous? 15 minutes is enough time for a catastrophe to happen...
😂Anyone who's watched this channel for a while can agree, Dave is a man who TRULY loves his wife. I've seen this brave soldier taste (I won't say eat) so many things that didn't even remotely resemble food, yet I always knew that when the camera wasn't rolling Anne was crafting amazingly delicious creations that I as a life long bachelor can only dream of.
I admit to have used "Kalkeier" or Eggs in Lime for baking quite often - whenever there were surplus eggs, we used to put them into the jar and then removed them when needed - my grandma even warned that they were only for baking as otherwise "bad things might happen"
Don't forget that here in the US the eggs bought are pasturized--which makes them NEED refrigeration. Not that I agree with eggs in lime, but the average person would see that, decide to try it, and run out to the store to get some eggs--NOT out into the yard where they have their chickens to get fresh eggs. While this may have been ok in days prior to refrigeration and in some circumstances--people at that time did the best they could with what they had. They also knew how to use what they had. The average "I want to try this because I saw it on the internet" person really has no idea about what is different about how food was treated in the past, and how food is treated for market in these days.
@@kieramaccourt8717 Very good point, with the pasteurisation in the US! In my european countries (yes, I live in two, basically) that's not a thing. The quality and safety of eggs is pretty high and those that are still within the "best before" time can be eaten raw without much risk (Americans often know that about Japan, but it's the same for many european countries). They don't need refrigeration (unless they already where put into a refrigerator, which some stores do for fuck knows reason) and are good for at least two months (after the best before date they should be cooked through though), possibly much longer. But, as you said, in places where this isn't the case and pasteurisation of eggs is a common thing, old methods will never work and a refrigerator is the only(!) valid method.
I'm half Chinese. When I think of chemically preserved eggs, I think of the "century egg". It involves someone coating the egg in an alkaline sludge of quicklime, ash, and salt. During this process, the egg itself turns either black or yellow, with branches of crystallizing salt in them (It solidifies as well). Is this sort of what Kalkeier eggs are or are they more like ordinary eggs?
All these years I had assumed you already had gone through several microwaves. Honestly, that microwave lasted a long time through a ton of experiments! 👏👏👏
I just wanted to take the time to thank you for having actual (non-auto-generated) subtitles on all your videos. Too many "big" channels don't have them, and they make such a difference.
On the topic of air chilled vs. water chilled chicken. I worked in a kitchen for several years and this topic was brought up at one point. We asked the head chef why he used water chilled chicken in some recipes and air chilled in others. His way of explaining it was to base your recipe on how the meat was chilled. Air chilled had a lower water content and was better for dishes that required it to be cooked in liquid i.e. boiled, sauteed or sous-vied. While a water chilled chicken would have a better end result when grilled or roasted, due to it being able to afford loosing some water. A good chef, as he explained, will take the preparation of meat into consideration when creating the dish. For most of us home chefs the chilling method is borderline irrelevant. I love the videos you make and just wanted to throw my two cents out there.
I love when Dave says “this recipe is GOOD! Whose is it?” and when Ann replies, “mine” he’s like, ahh well ‘nuff said, it being good goes without saying 🥰 best couple 🥰
In Germany we have Nutella in glass containers only - so I was shocked at the result (assuming it was melted glass), until you said, that you have plastic containers in Australia. You are so dedicated to even try to microwave plastic for such a long time. Thank you! Always ove your debunking videos :)
Ich dachte genau das gleiche! "Wow, das Glas ist geschmolzen? Das ist unmöglich!" Ja klar, ein Plastik Gefäss schmilzt natürlich bei so langer, grosser Hitze. 😅
Exactly, it appears that maybe in Europe in general, in Romania too. They're all glass still. I like the smaller jars because we re-use them as glasses if you take the label down.
I love it, too. I tutor ESL kids. We live in an area of the US with a wide variety of local and international accents. I love having human-captioned videos that I can show the kids and they can read along with different accents.
Dave's delivery of "Wow, 5 Minute Crafts, the most trustworthy of content farms" absolutely floored me. To think that we found his limit on what he'd taste test and it was a miniature microwaved Elephant's Foot core 🤣
Also with Matcha you can get all sorts of different grades of it while still being the same tea. It's just the lower end stuff is made with less than perfect leaves etc. So the powder test is useless. The color is the biggest thing to look for. The brighter the green, the higher the quality. And there's nothing wrong with lower grade matcha, it's still good for cooking and stuff so you're not wasting the premium tea on something like baking :)
Do you have recommendations on good matcha brands? You sound like you know what you're talking about, haha. I've been putting off buying some for months because I just don't know who to trust.
@@parteh_kitteh There’s a channel called Let’s Ask Shogo, which is run by Shogo Yamaguchi from Kyoto. He has several videos on matcha, and some include links to the matcha he and his family use.
I think a good test for that would be leaving it out? Most commercial pigments are colorfast/stable, but natural green in matcha is not, so if its left out in open air itll get visibly duller in color over time
In the EU, it’s illegal to sell washed eggs and instead farms vaccine against salmonella. And since they don’t wash and remove the protective coating on the eggs they are safe to store at room temperature. Keeping them in the fridge just helps to prolong their shelf life.
To add to this, Danish chickens and eggs are salmonella free, and have been for a couple of years. Eating them raw might now be the nicest option, but you could do it in theory. (but please don't actually do it).
Japan used to do this, but they had a bad salmonella outbreak. Now they have a robot with tiny hammers that checks for cracks and disinfectant them in addition to vaccine programs. (Note that the Japanese do eat raw eggs regularly so the safety requirement is much higher than in either the US or EU).
Dave's trust in your recipes is so sweet. The "ah of course" after he hears that it's yours is just so heartwarming! Thanks for sharing your videos with us!
Actually if you preheat glass to the point where the molecules are a bit closer to liquid then the microwave will be able to heat it and will smelt it down, You can also melt glass in microwave kilns.
Nutella jars are glass in Scotland. I genuinely thought you'd melted a glass jar in the microwave for a second there!😳 Our smallest jars can be used as drinking glasses once emptied.
I've got a few Asterix the Gaul Nutella glasses empty of course☺️
Год назад+8
Nutella used to have limited editions sold in drinking glasses with decorative prints on them. But i haven't seen those in quite some time. Pretty much all of my glasses are like that: Simpsons, Asterix, world cup ...
There is also the extra water in the water-chilled chicken (about 7% more water by weight, if I'm calculating it correctly). If air-chilled is within 7% more expensive it might end up being better value
In Germany you buy eggs not refrigerated, since the protective layer on the outside is not washed off, they keep fresh at room temperature for about 1-2 weeks! It’s only after that, that they need to be kept cool :)
Here in New Zealand and Australia eggs are sold from the isle but I'll still ALWAYS refrigerate them and so does everyone i know, I wouldn't trust eggs left our and room temperatures in a house the supermarket maintains a cool consistent temperature houses especially those without air-conditioning just get way too hot and I don't want salmonella 🤢🤮
The same in Italy: eggs are sold at room temperature. I usually buy them from a local farmer and keep'em out of the fridge in cold months and in the fridge in very hot months only, after a few days on the counter.
@@resolecca Tbh, if I get eggs in summer, I'm more worried about them starting to incubate than them starting to get bad. (I get them from my mom's chickens, who do have a rooster, so their eggs are fertilized)
Towards the new microwave, Anne and as thanks for all you do. All the best! Wish there was a custom amount option but this is closest to what I can afford without going over.
Don't get me wrong, I really enjoy Ann's videos, but there is no need for anyone to donate money. She was probably going to replace the microwave anyway.
Dave is such a trooper. I like how he can say "It's like eating an eraser" with a smile on his face and even looks like he's going back for another bite! You two really are amazing.
At higher latitudes chickens stop laying eggs in the winter unless they're kept under electric lights. Also, some people live in places where you simply can't keep chickens because it's too inhospitable. There are communities in northern Canada where the grocery barge comes in only once or twice a year.
I would totally love an episode on different food regulations like why some countries dont allow chlorination or disinfectant for water chilled chicken.
@@skinnypotato4452 The chlorine is for hygiene reasons - there's been a lot of debate on this issue in the UK since Brexit as the EU bans chlorinated chicken but the USA (our biggest potential trade partner) doesn't. The EU's ban is because they argue it's used to cover up unhygienic practices in chicken-rearing so they instead encourage hygiene practices from the start. Chlorinated chicken is actually cheaper, simply because it allows farmers to skimp on hygiene conditions so they can sell it for cheaper.
Chlorine treatment was outlawed in 1997 out of fear that prolonged micro dosing of chlorine could cause cancer. Overall we're very touchy about using anything that hasn't been extensively tested. That and the fact that blasting chickens once they're dead could be used to hide mistreatment of live birds.
Ah, yes... The classic 5 Minute Crafts "Lava Cake" recipe... Is it cake? Not really. Is it lava? Yes. Yes it is. Can't wait for their Bombe glacée recipe!
In many European countries Nutella is sold in a glass jar and that’s what they are using in the tutorial. Still shouldn’t be in there for 15 min but the jar wouldn’t burn like your plastic jar did, because they are actually pretty solid glass.
@@midnight4685 hahaha it's alright, the name "chef Mike" came from an episode of Kitchen Nightmare where a cook/staff member called their microwave chef Mike because they mostly reheat the foods in microwave before serving them to the customers. It started out as a joke among staff members of that restaurant but eventually went on to become a meme and everyone began calling their microwaves chef Mike as well. "Chef Mike" is perhap one of the most well-known meme of Kitchen Nightmare.
I love your own "5-minute Nutella cake" recipe. What annoys me, is how 5-minute crafts COULD be doing a good job if they actually employed people who knew what they were doing. You've proven several times (in this, and other videos) that a lot of their promises CAN be kept with a little bit of knowledge, but they're too busy scamming people to do things right. As always, love your content, Anne!
I honestly think that's the point. Make obviously bad recipes/hacks that *could* work if you change something... but don't. People then begin to comment on the video, share it with friends to complain and that brings engagement up, sadly, which then encourages them to continue doing the same stuff.
@@Saryana0 I guess so. Like how Kanye West is a squillionaire yet I've never met a single person who's a fan of his music. He just thrives and survives on bad media.
One of these content farms had a recipe for ice cream cake . It actually works and tasted brilliant, so yeah why lie,have people waste time and money and potentially be endangered by the fake hacks?🤷♀️
I'm pretty certain the speed at which they ask the creators to make new videos makes research unlikely, if not impossible. I do wonder when someone will be injured making a video at a content farm.
I'm convinced that 5-minute crafts does horrible stuff like this on purpose. If everybody is pissed off and raging in the comments "tHaT sTiLL cOuNtS aS eNgAgEmEnT..."
When Anne started this channel, she thought she was going to tell us how to cook. I bet she had no clue she would turn into a chemist and a mad scientist! 🤣
I really love how you illustrate really simply that just because a process is traditional and found in old books, doesn't mean its good. We have an obsession these days with assuming traditional methods are always best.
If a traditional method of preservation has any advantages over refridgeration, it'll most likely just continue to be used alongside. Like how we still have cheese and pickled vegetables, even though we technically don't "need" them if we can just have fresh milk and vegetables year-round.
Well the thing is the majority of the channels that showed off the egg thing were homesteaders which I wouldn't be surprised if some of em don't have electricity or don't have methods of getting it( even if that's one of your top priorities of making one, maybe not first priority, first to third is food, water, shelter. Electricity is like 4th or 5th on that list but even then all of those should of been solved), but that leads to my other question is why don't they use older refrigeration methods like making a cold room by digging into the earth or even using more pickling or dry-aging methods instead of that specific method that only seems to deal with the bacteria on the outside, it just seems like a waste of time and whatever money they make to do that when we have tech that can make cold rooms better and tools that can help us dig deeper. It's not that I mind homesteaders or I don't think traditional methods couldn't work in a pinch but the future is now old man.
its not that hard to make a nutella cake all you need to know is what is considered a cake like ann said the nutella already had the sugar, the fat [aka the oil in the nutella, if you leave it in the car the chocolate and the oil will start to separate hence the fat] and the sugar, so everything else, flour, egg, the floof powder [aka baking soda] and milk to kinda soften it up since its gonna be a HELLA thicc batter if you dont add the small amount of milk in there usually cake batters arent suppose to be too thicc aaand im pretty sure there is a ton of nutella cake recipes out there lmao eitherway shes a really cool baker and i wish she was my mom too
@@minikipp8549 Only if you keep your microwave at full power, plenty of recipes can be made in the microwave at lower power settings, including whole turkeys and the like. Just not very common to see people do it.
@@GorkoTheArchaeologist it's not as simple as that. Yes, you can microwave things for longer periods, but the settings for things like chickens turn the microwaves off intermittently, so they aren't being microwaved continuously, then back on again to continue cooking. It's the same with 'defrost' settings. Continueous microwaves create huge amounts of heat by 'exciting' the water molecules in food. This causes 'hot spots' which means you get a chicken that's overcooked in some places, and raw still in others. The intermittent microwaveing lets the heat disperse throughout the chicken, cooking it evenly by convection,as well as micro (and stops things getting TOO hot like it did here, melting the plastic) Still not great though, very pale chicken with 'soggy' slimey skin🥴
@@avro683lancaster7 l don't have a power setting on mine (standard 800 setting), l have a time setting and settings for defrost and cooking different types of food.(it's very basic) Not all microwaves are the same in layout. My sisters (expensive) machine has a built-in grill (that l don't think she's ever used 😄)
I see they're running behind on getting Dave his Nobel peace prize... we know he's earned it taste-testing the 5 Minute Craft recipes! 😁 R.I.P. Microwave Reardon... he served us well 😭
I wish she would address her accepting money and promoting scam companies like kamikoto or established titles. Really disappointing that she has not said anything or warned anyone theyre scams. Doesn't align with the values she advocates for.
I really enjoyed watching you debunk the lime egg. I'd enjoy a series where you looked at histotical preservation methods or just historical food hacks in general and figure out whether or not they are valid. Particularily those that are being used again as a fad.
The thing is, this works, it's easy to replicate and prove that it works, my mom has done this. Ann lives in Australia which is practically nazi germany and there's probably some retarded regulation that keeps her from testing this or confirming that it works and like a good little nazi sympathizer, she'll go along with it.
I've watched a video by Townsends doing that and comparing methods! It's less of a debunking video and more of an exploration of techniques, but it's pretty interesting.
In the UK, eggs which have the lion stamp are from chickens vaccinated against Salmonella and the egg shells are not washed so our eggs don't need to be kept in the fridge
I was going to comment this. I’ve never kept an egg in the fridge. They are not refrigerated in the supermarket. I’ll cook them well past the use by date. Never been sick nor has my family. They must be different in the uk.
Dave tasting plain, unseasoned chicken and saying it tastes good is so funny. He's obviously used to having to eat absolute nightmare recipes from content farms
Just wanna say thank you for being a voice of reason on a platform of insanity. I grew up with RUclips most of my life, so I've gotta pretty good at knowing when things are fake for entertainment or fake for views (the latter being more harmful, like 5min crafts). But just because I can tell doesn't mean everyone can. So I appreciate you making these fun, entertaining, and cautionary, videos.
@@recoveringsoul755 That's still their mistake, and a huge one at that! They need to edit their videos more closely. They clearly don't care if people follow their crafts and it has a dangerous result. I don't get why you're under literally all of these comments criticizing Anne for following THEIR directions. She only did it to show what could happen if you didn't catch that. (even if they had a typo, many young people are going to take it at face value without realizing) Don't you have anything better to do?
I feel so bad for your microwave! It survived through a millions of battles against 5 minute crafts but it has to go now. Such a strong and loyal microwave you had....May it rest in peace!!! Will definitely miss it a lot❤❤
Yeah in Australia and North America we get plastic. It doesn’t taste the same as European Nutella either. Just like our Haribos don’t have any real fruit, spice, or wine flavor and the textures are often completely wrong, like our blue smurfs are very chewy gummies whereas the german ones are soft and somewhere between a gummy bear and a sour patch kid, so I only buy it if I chance across a pack that has the slogan in German. Our Fanta is sweet instead of tasting tart and like fresh oranges our Coke is also not as spicy or sour as European Coke. Our Ferrero Rockets are like a chocolate shell filled with American Nutella and a hazelnut. There’s no wafer shell or hazelnut crust at all, just a couple lousy shards of hazelnuts, which means the American version is gluey, too sweet, and lacks the nutty and crispy experience. I don’t even understand why you would butcher your own product to sell it somewhere else. Do they really think that Americans wouldn’t prefer Fanta that tastes fresh and light?
@@chicagotypewriter2094 coke is sour and spiced. Its primary flavor is citrus including lemon, lime, orange, and bitter orange but (now derived from limonene and citric acid) and it includes a variety of unknown spice flavors that probably include some combination of vanilla, clove, cilantro, allspice, cinnamon, nutmeg, and obviously kola (probably now just in the form of caffeine - distinctively bitter and tannic/numbing flavor - and dimethyl sulfide - nutty and malty) It’s also highly sweetened no matter where you get it. It’s the balance of these things that are different. Coke is not just a flavor invented in a lab. It’s a flavor invented by a pharmacist from real botanicals as a soda tincture to improve mood and boost energy. It’s has since been mostly synthesized in a lab but the flavors are based on real things.
If you have fresh eggs, they can be stored at room temp for a few weeks, most other countries don't wash thier eggs or refrigerate them because they naturally have a protective film, that's why the US doesn't export shelled eggs, we wash and refrigerate them and nobody wants em. Good husbandry creates clean eggs
Right off the bat, it's super sweet that you mentioned that they meant self rising flour because they had not mentioned any baking powder, like THAT was the issue here lol.
Ok, but her fixed version of the Nutella cake is the exact same recipe, right?? I don't bake much so I'm just going off of what was in the video, but the only difference is that she used baking soda + flour instead of self-rising flour. This part confused me a little.
@@lukecarlson4280 its about ratios! the 5 minute crafts one is way too much milk and way too much egg, which is why it comes out rubbery. anne's recipe uses normal ingredient ratios for a cake, which is why it comes out nicely :)
I love when there's more to just debunking she actually teaches the real science behind the failures I wish to learn more about this Please Anne make more education purpose videos and also about the ingredients listed in marketed product We don't want to be consuming harmful things just because of lack of knowledge Also Thank you so much for your efforts It truly shows how much dedicated you are to your content
15:30 “They have to be killed in order for people to eat them” is probably my favorite Ann one liner of all time I was literally out of breath laughing 😂😂 the delivery on this was a work of art
it's kind of important, she clearly is very aware that her audience is quite young. Children today grow up with a huge disconnect between the food on their plate and the animal it came from. Good to be aware of where your food comes from.
@@fregus. it's not even just kids, some adults don't realize that the same chicken a person kills on their farm is the same kind in grocery store. My dad has heard "why not go to the store and get it" when we killed a cow and chicken for food.
@@fregus. I agree, Ann does seem to be aware of the age of a good portion of her audience, which is really thoughtful of her. I used to watch a similar channel called 'Emmymadeinjapan' who did stuff like weird food experiments and historical recipes, but I actually stopped watching that channel for quite a while because she accepted a sponsorship from a drug company specifically to advertise...let's just say, drugs that adults need to use. It bothered me quite a lot; not just the advertisement of drugs, but the fact that there was such a contrast between her style and probable audience, and what she was willing to advertise.
The thing about storing eggs in the refrigerator is only true in places where the eggs are washed before they are sold. In Europe, eggs are sold unwashed and can be stored at room temperature for some time before you have to put them in the fridge. An egg carton will usually give you two dates: "refrigerate starting from X" and "use by X".
The whole egg thing is kinda weird for a Norwegian. Eggs here are not washed, and packed eggs that you get in grocery stores are guaranteed salmonella-free. They are being treated like refridgirator-goods, and are always kept cool. We do have to follow EU-regulations on "best before" dates, so it's the same 28 days as the EU. However, in reality, eggs kept cool here will be fine for 4-5 months, and can be eaten raw at any time.
I don't refrigerate eggs, in the US. No problems. Done this for years, I buy eggs in bulk in big crates, they live in a box in my kitchen, they easily keep for a month or more in a cool house. I have never had a single egg spoil, never had any other kind of trouble. Eggs aren't completely airtight, but they're pretty well sealed up against pathogens. I DO wish the US would ban battery farming and actually do salmonella inspections at farms instead of mass-feeding of antibiotics.
The other two old timey methods of storing eggs were to dip in wax - usually a blend of paraffin and beeswax - for raw eggs, as fresh as possible from the farm. Or boil them and pickle them. Many room temperature preservation methods came from Europe, where the room temperature is significantly lower than Australia and they used a larder (so cooler still) and the egg preservation was for during winter, when chickens often come off the lay.
Yup. You're absolutely still supposed to keep those eggs in a cooler temp, though not necessarily full refrigeration, but definitely NOT at the full room temp most people think of at 70F/21C. My Mamaw did water glassing in the southern USA and kept the jars in the spring house, where it stayed about 50-55F year round.
The only thing missing about the egg story is that she was speaking about store bought eggs, which is what most people would use. However, every salmonella issue i've ever heard about was from store bought eggs. Most of us who raise our own chickens know not to wash the egg, it has a protective layer that gets washed off in store bought eggs. And keeping eggs in lime solution does work, easily in a cool dark area. Many people do it, and no stories of salmonella poisoning 🤷🏼♀️
Well, most of these modern day "homesteaders" don't understand that old methods of preservation is only supposed to last through the winter, not years. That or last only as long as it took to ship it to another town or country.
@@somegurloverthere I don't think that'd be the large issue, more of. Which how much eggs are mass produced from the shops, you're more likely to not detect a salmonella infected in a farm before they already shipped hundreds of eggs off.
Honestly, I'm surprised the microwave lasted this long! Also also - my roommate, who is a biologist, was listening in the background... and she was SO happy when you started talking about the process of making matcha (with the shading and what it does and such), and the way you explained it. Biologist approves, she kept saying 😁
15 minutes or 1.5 minutes, (90 seconds). We need to use common sense. She knew it wouldn't work and chose to walk away???!!! A typo in directions isn't debunking
They used a glass jar, she used plastic. First and last video of this channel I watched. If it's supposed to be act stupid comedy, she got the act stupid part, but not comedy
@@thecursed01 majority of people who might try this are going to be young, and probably won't notice the difference between the glass and plastic jar. She is simply showing how dangerous it can be with a simple mistake, as many of these hacks are, it's not comedy. If you want to be so negative about that, that's fine, we don't need you here anyway
im convinced this was actually a bait and they knew you’ll debunk it anyway so now they know how to make easy nutella microwave cake without doing all the hard work that they’ll feature in their channel in some other form😂 without credits of course always loving your contents Anne!!❤
The chicken thing was really interesting. I live in the UK and recently there has been a real backlash against "chlorinated chicken" i.e. water-cooled with chorine added but nobody has been able to say why this is such a bad thing!
From what I've heard, it has more to do with, that chlorination can be used to hide bad practises like keeping the chicken, and the areas where they're kept (both alive and dead) filthy. And has less to do with chemicals = bad.
@@RannonSi I've never heard of that but that would def do it too but without a concrete source I'm more inclined to believe thats a secondary reason. or something used to justify why someone is against the water cooling rather than actual fact, you know?
I tried the microwave mug recipe and gave it to my brother for him to try. He has since asked me to make one regularly and asked for the recipe, it’s a big success in his opinion.
To add to the egg commentary: if you have fresh laid eggs, they WILL keep for a good 45 days at room temperature just fine as long as you do one thing: don't wash them. When chickens lay, they leave a barrier called a "bloom" around the shell that seals the pores to prevent bacteria from entering. If you keep the bloom, you keep the bacteria from getting thru the shell. You obvs want to give the egg a wash before you eat it tho lol. The bloom washes away with warm water, so I can't imagine the lime method does any better or worse with it.
Apparently in the US they wash eggs before selling them, hence why they keep eggs in the fridge because the bloom is washed off. In NZ everyone keeps eggs in the pantry.
@@luxy2772 In germany the label says when you're supposed to put them in the fridge. So usually it's 2 weeks in the pantry, then another week in the fridge.
@@luxy2772 yes commercial eggs in Australia and the US (and I think a few other countries) have to be pasteurized by law to prevent the spread of salmonella. But if you’ve got your own backyard hens, you have the choice of pantry storage :)
I remember seeing my uncle who has a farm with chickens, turkeys and ducks having dozens and dozens of fresh eggs just piled up on the countertops and thinking it was a bit strange, but this makes total sense! After all, eggs in a nest aren't refrigerated- in fact, hens are keeping them very warm, so they need to have some inherent pathogen resistance to make it to hatching
The plastic nutella jar definitely made me nervous... Haha. I've ruined a couple of honey bottles trying to "take a shortcut" de-crystalizing the honey. (Vs. Water bath on the stove) Lots of interesting debunks today!
As a German, I would rather eat dry chicken than one infused with chlorine/disinfectant. And the egg thing: most our eggs keep stable for a few weeks, without being washed. Nutella: as others said, in Germany we get Nutella in glass containers, so it was weird to see your thing melt. I was surpised to see your microwave managed to melt GLASS. Haha
@@cptblood1981 Table salt (natrium chloride) has chloride ions in it, making it pretty unreactive. Chlorine dioxide (which is used to disinfect the chicken) is labeled with five different warning signs in Germany, labelling it as toxic to inhale, corrosive and as a danger to drinking water. I'm also not a chemist, but I see the difference in unreactive ions and a chemical that can quite literally kill me if I inhale it in a pure form. But to answer your question: Yes, I salt my (air dried, non disinfected) chicken.
"Water glass" eggs -- when my mum was little, just after WWII, their family would preserve eggs in isinglass, which is a fish product. She said it worked most of the time, but you still had to break each egg into a glass before putting it in a recipe in case it had gone bad. One of her sisters forgot and put an egg that had gone off into a cake batter. Instead of stopping and "wasting" ingredients she went on with it, and the family proclaimed it the best cake she'd ever made!
Technically speaking from what i learned an egg gone bed doesnt necessearly mean its bad for your health or that it wont taste good in some cases but i definietly wont recommend repeating that recipe.
What I find silly is pickling has been around for a lot longer. Sure you can't use the eggs for recipes but they taste great next to some hash browns at breakfast or a pot roast at dinner.
@@radschele1815 Yes, but cooking them tends to kill that making them safe. Salmonella only effects RAW eggs (and it heavily depends on your countries process for eggs..they eat a lot of raw eggs in Asian countries for example which wouldn't be a thing if they commonly got sick from it) 145-165°F (63-74°C) kills Salmonella btw
@@testerwulf3357 Microbiologist here. There is one thing people forget, which is that when a food has a bacteria overload, yes those bacteria die when you cook it... But what makes you violently ill in many cases is the toxins released by the bacteria. That's why still-cooked foods can make people sick. It's not always a matter of undercooking. Freshness and refrigeration is key.
The problem with eggs is that commercially in the US the cuticle is removed from the shell by blasting them with hot water under pressure. This removes the natural protection and allows oxygen to get into the the egg thereby letting them rot. The key to this is FARM FRESH eggs, therefore the shells still have the cuticle intact. These eggs do not need to be refrigerated. Of course the best way to preserve large amounts of eggs is by pickling them, but of course they are then hard-boiled and can’t be readily used in baking.
The other issue is that salmonella can get into the egg from infected chickens too if the infection progresses to the ovaries. It's why EU eggs are considered totally shelf-stable; they are un-washed, retaining the cuticle and come from vaccinated chickens, so no salmonella risk. I wish that was the norm in NA too. It would also be nice not to have poultry that's basically a haz-mat due to salmonella too.
I was really hoping to see this comment. She seems so educated about a lot of things, but it is clear she has a very US/Australian/Japanese/Scandinavian perspective on egg keeping (which is the opposite of how the rest of the world treats, sells and preserves their eggs). Not much experience/research went into backyard Chicken keeping and how to store them properly. I am honestly disappointed in how she glossed over the topic and just made a conclusion with so much information still lacking.
Yep! Farm fresh is the way to go! The eggs our chickens give us can last for a good two and a half months in the fridge and probably at least a week out of the fridge before they start to get iffy, and I've eaten three-month-old eggs plenty of times with no problems. But store-bought eggs, at least in the US, don't do that.
@@eliabeck689 Our eggs usually last about a month on the counter, as long as we don't wash them, but I live in an area with very mild temperatures. I assume you must live in a hot climate if your farm eggs average only a week outside the fridge.
It's always weird for me when I hear people talk about refrigerating eggs because here in the uk we don't do it since in America they wash off the natural protective layer with a chemical sanitizer
Yes! I learned about this via my sister, who did a lot of research on this before she got her own chickens - had no idea why they stuck them in the fridge before
In Norway or Europe in general Chickens get vaccinated, so that prevent to chicken or hen are less likely to get ill. to get nice and clean egg the environment the birds live in need to be clean or have a setup that provide clean eggs. reason is that you are not allowed to wash the eggs that removes the protective layer that a low it to stay out. and yes I eat raw egg over boiled Rise without thinking that I will get ill.
The standard American laying farm is filthy, they have to wash the eggs. When I was a kid on a farm we wouldn't wash or refrigerate the eggs for weeks.
@@kristajones7202 that’s not why they wash eggs. The US is not required to vaccinate chickens against salmonella - instead, the FDA requires that eggs are washed (which is a method that came about far earlier and which the US, at least, had perfected by the 1970s). There are, of course, other safety measures in place too, but point of fact is that no, the US does not wash their eggs because the farms are “filthy”. It has to do with different approaches to preventing salmonella. Also, to be clear: the US isn’t the only country that washes eggs. Other countries include Australia and Japan.
The thing that really shocked me in the first segment was that, in Australia, Nutella is sold in plastic containers! Here in Italy it's always in glass containers.
It might also be nice to talk about the difference between European eggs and US eggs. US eggs have their protective coating removed and thus need to be refrigerated. EU eggs still have their protective coating and can be kept for a longer time.
Oof close close close. The shelf life of the eggs are roughly the same, it’s that the washed eggs must be kept refrigerated because they are vulnerable to infection. You can keep unwashed eggs out on the counter but salmonella can come from chickens with infected ovaries, regardless of if they are washed or not so any egg from either country (wash v not wash) could have a detectable amount of virus. Just cook your eggs properly.
Your microwave finally had enough of the crazy crafts. He was a brave soldier...
It did well.
can’t tell if it’s really because of the hack,or the microwave was just like “you know what? i’m done, i quit..”
Rip 🕊
Rip brave Soldier
@@HowToCookThat should keep it and use it for crazy stuff so you don't ruin your new one
My first thought was: "Why did the glass Nutella jar melt?"
Well, didn't know it is a plastic jar in Australia. In Europe we only have glass Nutella jars.
Yeah my thoughts exactly I was confused at first and briefly thought that microwaves could melt glass😂. And in the original video it is a glass jar.
Yeah, exactly. At first I thought that maybe the label was some kind of plastic wrapping, not the paper one like we have, but then it hit me... It's not a glass jar.
I wouldn't recommend putting anything with paper label in the microwave anyway.
My thoughts exactly. I wasn't aware that they are plastic anywhere tbh. Are the small ones then plastic too cause I love using them as small glasses after.
Plastic jars in the states as well.
And ? Are those glass jars certified microwave safe ??
I am surprised. In Europe, Nutella is sold in a glas container not plastic. That would have saved you from the molten container, but not the burned smell. Love your vids.
Same
I think she lives in Australia, not Europe, they are not the same continent
Wonder if the glass would be ok in the microwave for 15 mins though? Not that I’d do it still
@@tlang7616 I once put a glass Nutella jar in the microwave for 30 seconds to soften it up a little, because it was old and had become really tough. Sparks starting flying almost immediately. Not sure if that was because of the glass or if there were any shreds of that metal foil that seals the jar leftover, but I wouldn't recommend doing it.
in the uk is's easier to find glass jar ones than it is for plastic ones.
That nutella "cake" went through all five stages of grief in 12 minutes.
It made up new stages of grief 🫠
Ann's recipe is damn delicious though. My son loved it. It's good that it makes two because we can sit down together and have quick cake 😊
*SNIFF* *SNIFF* you smell that?
*SNIFF* *SNIFFS IN A RAPID AND AN AGRESSIVE MANNER*
*snifs on a long and soft manner*
I S M E L L L A W S U I T -
the elephant's foot fit better
So did I😂
I think Five Minute Crafts owes you a new microwave!!!
Imagine if 5 minutes craft made a “diy microwave tutorial” XD
They owe a lot to a LOT people. And definitely MUCH more than just a microwave.
So true
And a sincere apology to Dave for all the terrible stuff he’s had to try because of them
Omg girly slay slay slay
I always feel it when Dave gets excited about being presented with edible food, even if it's unseasoned chicken. That man knows suffering.
Dave is the MVP & hopefully gets good food off camera.
😂😂
@@JuniperJadePR I'm sure he gets to taste test all of the good recipes Ann creates, but man, talk about a Russian roulette of food
It's nice to see that there are things even he won't eat, though :p
I'm just glad he refused to eat the poisonous melted plastic cup....
Dave: "Rubbery. Tastes like an eraser."
Also Dave: *cheerfully keeps eating the eraser*
Bless that man.
i would
For the matcha I'd add one little commentary: even if your matcha doesn't leave that fine line and isn't as brightly green, it doesn't necessarily mean it's fake. More often than not it would mean it's either lower quality or it's old (it slowly oxidates when contacting air).
Yup! Culinary matcha is lowest quality and most muddy looking. Ceremonial is highest quality and the most green. There’s an intermediate quality you can use for either drinking or baking
It's fairly easy to tell the difference. Matcha has a much sharper bitter bite to it than regular green tea. The process makes it more concentrated in flavor and caffeine, and you can taste it. Even if it's slightly old and turned brown.
In the UK and across Europe most Nutella jars are made of glass. I don't think it would have made a difference to the burning cake though.
When I lived in Italy, I never saw a glass Nutella jar.
@@Shadeadder weird. I know that here in France they have glass containers
In Sweden, there are glass Nutella jars
@@Shadeadderodd, it’s glass here in Ireland too
On occasion in America I can find a glass nutella jar but it is far less common than the plastic.
We have glass Nutella jars in the UK and my partner's favourite trick for them when we're almost out is to fill them with milk and microwave them for a couple of mins - gives a quick and easy hot chocolate and makes the jars sooo much easier to clean for recycling.
I'm genuinely surprised Ann attempted 15 mins in a plastic pot at all! RIP microwave 😂
I didn't even know they made plastic containers
The 5 minute craft one looks like a glass one too. Not that it makes the recipe correct but still. The container shouldnt burn.
@@Hannwes with 15 min in the microwave it might even melt the glass😂
I was wondering about that, they’re made out of glass here in germany too
I'm gonna try that sometimes, we also have glass Nutella jars in South Africa.
…At this point, you may as well buy TWO microwaves😂
One for regular, everyday use, and another for Five Minute Crafts-based episodes.
A cheap "disposable" one.
On efrom the second hand store, one from the regular store XD
I'm sure she already has a separate microwave for their every day use
The "dead" one would work for really bad stuff that nobody's going to eat, but I wouldn't use it without setting it up outside in an area with a lot of space, on cinder blocks with a plastic tarp underneath, and have the whole thing on top of flat pavement or concrete. Blegh.
With so many self proclaimed “nutritionists” and “food scientists” on social media, I really appreciate that you, an actual expert, are using your platform to educate the general population on these topics.
p.s: It seems so crazy that you have been a part of my life for more than a decade now 😅 you made me the baker I’m today and made me fall in love with cooking. I love going to your older videos and feel like I’m 12 again and being excited when every Friday came around. Thanks so much Ann.
:)
What is her background?
@@JeronimoStilton14She graduated from Curtin Uni in Nutrition and Food science
I was surprised that your Nutella comes in a plastic jar. In Germany we have glass jars so it would be fine to put in the microwave for a shorter amount of time / at a lower wattage.
Same in France. I have expected this jar to explode instead. XD
Yeah, same here in Spain. I was confused to why it melted hahaha
Same in England
In the US it comes in plastic and it had a foil film that if you don’t get off completely it will spark in the microwave
Yeah same. The moment Ann mentioned plastic melting I was like "Wait isn't Nutella supposed to be in glass Jar?". Never seen it in plastic in Poland either.
In Germany, every Nutella glass is still made of glass. But also with a glass jar, the cake would be burned to stone after 15 min in the microwave
Yeah was thinking the same, its clear they use the glass variant of Nutella. And its very common trick to put milk in those, directly in microvawe and you have a very unhealthy choclate milk .. but used every bit of the nutella in the glass.
I tossed a glass Nutella jar in the microwave for an mug cake once (not for 15min I am not an animal) and the glue of the label started smelling and stinking. So if you want to try this, remove the label first.
not at low power
@@martinerhard8447 There isn't "low power" on a microwave. You just have modes with different lengths of pauses between the magnetron being switched on and off again.
@@XmarkedSpot Actually, there are fancy expensive microwaves that have inverters to control the power to the magnetron. So, always on when operating but can put out different amplitudes.
Words can't describe my feelings at hearing about this microwave's demise. RIP Anne's debunking microwave. You were truly a trooper.
Rest in Piece ya lil goofy trooper. May you be welcome in the great kitchen upstairs.
A true trooper. A trueper.
o7
RIP Anne's Microwave: It dedicated several years of valiant service before the torture was finally too much to bear. It will be missed. :,(
I absolutely love your distinction of saying "we see chlorophyll as green" instead of just saying "chlorophyll is green". It's such a subtle difference but the science behind it is spot on and that's why I love your videos so much.
I noticed this as well. I appreciate the distinction.
Yes, exactly. I noticed that, too. We perceive it as green, not that it IS green. Love it
I mean is it really any different? We call ourselves human, we’re not actually human. Oxygen isn’t actually oxygen we just call it that.
@@adieljonsson864 We are actually human, we get to name ourselves. If you do find a Zognoid alien at some point, they can call us what they want.
@@adieljonsson864 It's largely a philosophical nitpick because they had no other comment to make but still wanted to yammer on just to see their name on the video page.
Chlorophyll is green.
"Who's recipe is this?" "Mine." "Ah, good. I like it." Dave's a champ for all his eating of everything good and bad. Y'all are such a cute couple. Have a great day!
it's still funny to me that his facial expression was like "of course, no wonder" cause I think at this point no one has any expectation towards 5 minute crafts lol
I remember in the comments to a debunking video in the past, someone said (maybe not an exact quote), "I want to see one of these episodes where Ann goes to feed one of these horrible recipes to Dave, and the camera just cuts to him saying, 'No.'"
And that happened today! R.I.P., dear microwave, for all the delight you've given us.
We are gathered here to commemorate the life of a brave microwave. That sacrificed its life in the battle front of household myth debunking. That other microwaves might live! Soldier we Salute you! RIP Microwave your death was not in vain! We commit your memory to the electric graveyard in the sky! 😢🪦💐
@ItWasAGoodIdeaAtTheTime Let us raise our phones and electric toothbrushes and stuff, and let them vibrate in commemoration of that brave microwave's whirring hum.
I still find Dave's "ah, of course" so cute when Ann tells him it's her recipe. 😅❤
We all know how Ann feels about microwaving anything for 10 or more minutes
I had a clue, so I checked the first mug cake recipe I could find online... Cooking time: 2 minutes.
Needless to say, I returned to the video thinking "Oh, THIS is going to be good!"
And I mean, she is right. You just... don't
5 Minute Crafts microwaved a steak in salt water for 20 minutes.
They killed it again.
It looked like leather.
Never microwave steak.
You can't get the Maillard reaction in salted water in a microwave. 🤢
Legitimately - my brother once misread a recipe and microwaved something for 12 minutes instead of putting it in the oven for 12 minutes [If you're wondering how, it had instructions for both, he just read them at two different glances]. He ruined my microwavable plate and had turned his pizza sticks into pizza bricks.
Who in their right minds would micro a mug cake for 15 minutes! RIP Ann's microwave.
RIP Ann's microwave. Your bravery and sacrifice won't be forgotten!
Noone would use their primary microwave for this so don't worry.
Nutella in a plastic jar?😱 In Germany Nutella always comes in glas jars. But if you don’t remove the foil on top completely you will see some fancy lights in your microwave that will destroy it as well.
Nudosi is better anyways
Idk i always get the Rimi syore brand, but its also in a glass store here so
Nutella is sold in plastic cups in Germany too - small ones aimed at the hospitality industry.
@@classicallpvaultyeah, but it’s just one portion used for buffets or as you said in hospitals. The bigger sizes most definitely come in Glas jars in Germany.
same here in poland
I made your nutella mug cake as a quick snack and I've never had a cake so light and fluffy, let alone that it could be made in a microwave! I was not exact with the measurements either, just went by eye and it still turned out amazing.
Not sure if I'm the first one to point this out, but I hope it helps: The Nutella Jar on the left (like the ones we get here in germany), discernable by that more rectangular shape which turns round through a weird lip at the top, is in fact made out of GLASS. That is why their Jar didn't melt. They used one of the Nutella Glass Jars. Sorry to hear about your Microwave. I was really irritated when the Jar began to melt and burn, because I pretty much only know the glass jars.
Also, in germany you need to complete a first-aid course to be allowed to do your practical classes for the drivers licence.
if she had tried it with a jar made of glass, it would've exploded in the microwave x)
We also have glass jars in France and I forgot that plastic ones even exist 😄
In NL it is the size of the jar that determines if it is glass or plastic
@@Burning_Dwarf In UK we have Nutella from tiny baby one to big big one all in glass jars
I was confused too. Glass can explode in the microwave, so isn't this actually really dangerous? 15 minutes is enough time for a catastrophe to happen...
I’m honestly surprised it took this long to kill your microwave 😅
😂
Damn good make even with being used for things it definitely shouldn't be used for! 😅
...but, I love that you said that you'd shop for another at a thrift shop. Good on you.
David: "Who's recipe is this?"
Anne: "Mine"
David: "Ahhhhh..." *takes another bite*
Freaking SENT me 🤣
"Of course."
😂Anyone who's watched this channel for a while can agree, Dave is a man who TRULY loves his wife. I've seen this brave soldier taste (I won't say eat) so many things that didn't even remotely resemble food, yet I always knew that when the camera wasn't rolling Anne was crafting amazingly delicious creations that I as a life long bachelor can only dream of.
@@cyberpunk120. totally agreed !
I admit to have used "Kalkeier" or Eggs in Lime for baking quite often - whenever there were surplus eggs, we used to put them into the jar and then removed them when needed - my grandma even warned that they were only for baking as otherwise "bad things might happen"
Grandma got good advice. Thanks for the info.
Don't forget that here in the US the eggs bought are pasturized--which makes them NEED refrigeration. Not that I agree with eggs in lime, but the average person would see that, decide to try it, and run out to the store to get some eggs--NOT out into the yard where they have their chickens to get fresh eggs. While this may have been ok in days prior to refrigeration and in some circumstances--people at that time did the best they could with what they had. They also knew how to use what they had. The average "I want to try this because I saw it on the internet" person really has no idea about what is different about how food was treated in the past, and how food is treated for market in these days.
@@kieramaccourt8717 Very good point, with the pasteurisation in the US!
In my european countries (yes, I live in two, basically) that's not a thing. The quality and safety of eggs is pretty high and those that are still within the "best before" time can be eaten raw without much risk (Americans often know that about Japan, but it's the same for many european countries). They don't need refrigeration (unless they already where put into a refrigerator, which some stores do for fuck knows reason) and are good for at least two months (after the best before date they should be cooked through though), possibly much longer.
But, as you said, in places where this isn't the case and pasteurisation of eggs is a common thing, old methods will never work and a refrigerator is the only(!) valid method.
I'm half Chinese. When I think of chemically preserved eggs, I think of the "century egg". It involves someone coating the egg in an alkaline sludge of quicklime, ash, and salt. During this process, the egg itself turns either black or yellow, with branches of crystallizing salt in them (It solidifies as well). Is this sort of what Kalkeier eggs are or are they more like ordinary eggs?
@@kieramaccourt8717 US eggs are not pasteurized, they're washed. This limits salmonella, but means the eggs cannot be left out at room temperature.
All these years I had assumed you already had gone through several microwaves. Honestly, that microwave lasted a long time through a ton of experiments! 👏👏👏
Me too!
I just wanted to take the time to thank you for having actual (non-auto-generated) subtitles on all your videos. Too many "big" channels don't have them, and they make such a difference.
Seconded. I appreciate the real subtitles ❤️
Agreed! Also I think I remember her saying Dave does the subtitles, so extra shout out to him 😁
Yes. Very much appreciated!!
Agreed. This completely shows that Ann completely cares with non-native viewers that still struggle with listening ❤
As a very grateful Brit with hearing difficulties, I 3rd, 4th, 5th and 6th that!
On the topic of air chilled vs. water chilled chicken. I worked in a kitchen for several years and this topic was brought up at one point. We asked the head chef why he used water chilled chicken in some recipes and air chilled in others. His way of explaining it was to base your recipe on how the meat was chilled. Air chilled had a lower water content and was better for dishes that required it to be cooked in liquid i.e. boiled, sauteed or sous-vied. While a water chilled chicken would have a better end result when grilled or roasted, due to it being able to afford loosing some water. A good chef, as he explained, will take the preparation of meat into consideration when creating the dish. For most of us home chefs the chilling method is borderline irrelevant. I love the videos you make and just wanted to throw my two cents out there.
Your two cents are much appreciated!
Interesting thanks for the info
Love to hear from people who know their stuff
"Whose recipe is this?"
"Mine."
"Ah, of course!"
AWWW ❤
I came to write that down xD
Lovely
I love when Dave says “this recipe is GOOD! Whose is it?” and when Ann replies, “mine” he’s like, ahh well ‘nuff said, it being good goes without saying 🥰 best couple 🥰
In Germany we have Nutella in glass containers only - so I was shocked at the result (assuming it was melted glass), until you said, that you have plastic containers in Australia. You are so dedicated to even try to microwave plastic for such a long time. Thank you! Always ove your debunking videos :)
Ich dachte genau das gleiche! "Wow, das Glas ist geschmolzen? Das ist unmöglich!" Ja klar, ein Plastik Gefäss schmilzt natürlich bei so langer, grosser Hitze. 😅
In the US, I remember that Nutella used to come in glass jars until sometime in the mid-late 00s
Exactly, it appears that maybe in Europe in general, in Romania too. They're all glass still. I like the smaller jars because we re-use them as glasses if you take the label down.
Ich war so verwirrt, als es hieß, es sei geschmolzen. Ich dachte "Hä"?
@@nicanonymus2491 dachte ich auchhhh, ich dachte echt für einen Moment die Mikrowelle hat das Glas geschmolzen 😂
Just want to thank you for always having human written subtitles, I’m deaf and it makes a massive difference to the enjoyment watching. Thank you ❤
I don’t think they have corrected this one yet, there are still some mistranslated words.
@@glynnL I think just in general! But yeah I noticed some errors, though humans make errors, too
I love it, too. I tutor ESL kids. We live in an area of the US with a wide variety of local and international accents. I love having human-captioned videos that I can show the kids and they can read along with different accents.
Dave is the best for how he does the subtitles! He even adds in Easter Eggs! 💖
I am hearing but often need subtitles and could not agree more! Huge thank you to Ann ❤
Tried the mug cake today and it was moist and tasty. Thanks for the recipe. It was so easy to make.
My pleasure 😊
Dave's delivery of "Wow, 5 Minute Crafts, the most trustworthy of content farms" absolutely floored me. To think that we found his limit on what he'd taste test and it was a miniature microwaved Elephant's Foot core 🤣
That made me and my husband laugh, too! Dave is so awesome!
Elephants foot 💀
Also with Matcha you can get all sorts of different grades of it while still being the same tea. It's just the lower end stuff is made with less than perfect leaves etc. So the powder test is useless. The color is the biggest thing to look for. The brighter the green, the higher the quality. And there's nothing wrong with lower grade matcha, it's still good for cooking and stuff so you're not wasting the premium tea on something like baking :)
Do you have recommendations on good matcha brands? You sound like you know what you're talking about, haha. I've been putting off buying some for months because I just don't know who to trust.
I had some dark chocolate with matcha in it. noooo. my god. bitter and chewing a brown rubber band
@@parteh_kitteh There’s a channel called Let’s Ask Shogo, which is run by Shogo Yamaguchi from Kyoto. He has several videos on matcha, and some include links to the matcha he and his family use.
Unless they just put bright green coloring into it
I think a good test for that would be leaving it out? Most commercial pigments are colorfast/stable, but natural green in matcha is not, so if its left out in open air itll get visibly duller in color over time
In the EU, it’s illegal to sell washed eggs and instead farms vaccine against salmonella. And since they don’t wash and remove the protective coating on the eggs they are safe to store at room temperature. Keeping them in the fridge just helps to prolong their shelf life.
I was coming on to say the same. European eggs keep at room temperature for a good few weeks, but certainly not for a year.
@@EvaLitzenberg No, but you can eat them few days after the date, not raw of course, but with the good cooking, it's safe
To add to this, Danish chickens and eggs are salmonella free, and have been for a couple of years. Eating them raw might now be the nicest option, but you could do it in theory.
(but please don't actually do it).
Was going to say the exact same thing! That washed egg segment definitely made me raise an eyebrow for a bit.
Japan used to do this, but they had a bad salmonella outbreak. Now they have a robot with tiny hammers that checks for cracks and disinfectant them in addition to vaccine programs. (Note that the Japanese do eat raw eggs regularly so the safety requirement is much higher than in either the US or EU).
Dave's trust in your recipes is so sweet. The "ah of course" after he hears that it's yours is just so heartwarming! Thanks for sharing your videos with us!
I still can't believe that nutella is not sold in glass jars everywhere. I was worried how the microwave managed to smelt the glass at first. ^^°
Actually if you preheat glass to the point where the molecules are a bit closer to liquid then the microwave will be able to heat it and will smelt it down, You can also melt glass in microwave kilns.
@@FrancisR420 But that'd require temps far higher than a normal microwave could achieve.
@@FrancisR420 I'm gonna go on a limb and say that those microwave kilns can achieve a little higher temperatures than a regular home microwave.
Same here 😅
kinda confused me at first not gonna lie
Nutella jars are glass in Scotland. I genuinely thought you'd melted a glass jar in the microwave for a second there!😳
Our smallest jars can be used as drinking glasses once emptied.
Nutella glasses are the best thing. I remember the time it had LoTR characters on them...
I've got a few Asterix the Gaul Nutella glasses empty of course☺️
Nutella used to have limited editions sold in drinking glasses with decorative prints on them. But i haven't seen those in quite some time. Pretty much all of my glasses are like that: Simpsons, Asterix, world cup ...
@ those where Nutella glasses? We have those printed glasses but they where from a mustard brand^^
Have never seen fancy Nutella glasses
Every british home has a collection of nutella drinking glasses 😂😂
Considering all the horrors that this microwave went through, it deserves to rest in piece…
Everyone - “air chilled or water chilled”
Me - “which chicken is cheapest?”
As long as you season it I'm happy, 😂😂😂
There is also the extra water in the water-chilled chicken (about 7% more water by weight, if I'm calculating it correctly). If air-chilled is within 7% more expensive it might end up being better value
In Germany you buy eggs not refrigerated, since the protective layer on the outside is not washed off, they keep fresh at room temperature for about 1-2 weeks! It’s only after that, that they need to be kept cool :)
Here in New Zealand and Australia eggs are sold from the isle but I'll still ALWAYS refrigerate them and so does everyone i know, I wouldn't trust eggs left our and room temperatures in a house the supermarket maintains a cool consistent temperature houses especially those without air-conditioning just get way too hot and I don't want salmonella 🤢🤮
@@resolecca In summer I also store my eggs in the fridge because i tend to be paranoid about them going bad in hot weather 😅
They should keep at east 4 weeks unrefridgerated from the laying date. Although if you buy them inn a store they are usually already 2 weeks old.
The same in Italy: eggs are sold at room temperature. I usually buy them from a local farmer and keep'em out of the fridge in cold months and in the fridge in very hot months only, after a few days on the counter.
@@resolecca Tbh, if I get eggs in summer, I'm more worried about them starting to incubate than them starting to get bad. (I get them from my mom's chickens, who do have a rooster, so their eggs are fertilized)
Towards the new microwave, Anne and as thanks for all you do. All the best! Wish there was a custom amount option but this is closest to what I can afford without going over.
Awe this was so kind of you! ❤
She knew it would destroy her microwave. probably wanted a new one. Typo in directions left out the decimal point. 1.5 minutes, not 15.
You should give me $10
Don't get me wrong, I really enjoy Ann's videos, but there is no need for anyone to donate money. She was probably going to replace the microwave anyway.
@@publover273 it's to support her and the channel. Don't go telling people how you think about how to use their money
Dave is such a trooper. I like how he can say "It's like eating an eraser" with a smile on his face and even looks like he's going back for another bite! You two really are amazing.
Watching him eat terrible stuff is probably my favorite part of these videos. He's the unsung hero for sure.
He's such a trooper.
I can't think of a situation in which I'd know I'd need eggs in a year and not be able to buy them in which the solution is not "keep chickens"
At higher latitudes chickens stop laying eggs in the winter unless they're kept under electric lights.
Also, some people live in places where you simply can't keep chickens because it's too inhospitable. There are communities in northern Canada where the grocery barge comes in only once or twice a year.
Water glassing is for excess eggs you can’t use right away, or for the winter.
RIP Chef Mike. You were a real trooper through all of these bad recipes.
Chef Mike, is this a reference to Kitchen Nightmares? 😂
@@asuban Mike-rowave, Mike the microwave.. a fallen soldier indeed
Chef Mike 💔 Rest easy, soldier! 🫡
@@pollyesther1243 makes sense. In Kitchen Nightmares, there really was a chef Mike who made everything in microwave 🤣
@@asuban Chef Mike was the microwave on Kitchen Nightmares.
Love how she promotes buying second hand despite having one of the worlds most popular debunking cooking channels. What a queen!
I would totally love an episode on different food regulations like why some countries dont allow chlorination or disinfectant for water chilled chicken.
maybe about money?
@@skinnypotato4452 The chlorine is for hygiene reasons - there's been a lot of debate on this issue in the UK since Brexit as the EU bans chlorinated chicken but the USA (our biggest potential trade partner) doesn't. The EU's ban is because they argue it's used to cover up unhygienic practices in chicken-rearing so they instead encourage hygiene practices from the start.
Chlorinated chicken is actually cheaper, simply because it allows farmers to skimp on hygiene conditions so they can sell it for cheaper.
Evan Edinger did a video on this exact thing recently. His perspective is on the differences between American and UK/EU food regulations.
Chlorine treatment was outlawed in 1997 out of fear that prolonged micro dosing of chlorine could cause cancer. Overall we're very touchy about using anything that hasn't been extensively tested. That and the fact that blasting chickens once they're dead could be used to hide mistreatment of live birds.
Or why other countries have their eggs unrefrigerated out on shelves in stores.
Ah, yes... The classic 5 Minute Crafts "Lava Cake" recipe... Is it cake? Not really. Is it lava? Yes. Yes it is.
Can't wait for their Bombe glacée recipe!
In many European countries Nutella is sold in a glass jar and that’s what they are using in the tutorial. Still shouldn’t be in there for 15 min but the jar wouldn’t burn like your plastic jar did, because they are actually pretty solid glass.
but 5 minute crafts is done in China, and I dont think they use glass bottles there...
@@orion7741 i'm pretty sure they're eastern European.. I have never seen an plastic nutella glass here in europe
@@orion7741 where did u get that info from lol, it’s Eastern European, I think possibly Ukrainian
I think 15 minutes with a glass jar would be even more dangerous
@@tessaoshea5697 But if it is a typo and meant 1.5 minutes it would make sense, glass doesn't absorb the heat as fast as porcelain.
That Nutella cake recipe just indirectly killed chef Mike, Ann should put a charge on Five Minute Crafts.
May Chef Mike rest in peace, for he had suffered enough I the name of Chef Mikes
I think we owe Chef Mike a minute of silence 😟🙏
i did not know this was a slang word and was very concerned
@@midnight4685 hahaha it's alright, the name "chef Mike" came from an episode of Kitchen Nightmare where a cook/staff member called their microwave chef Mike because they mostly reheat the foods in microwave before serving them to the customers. It started out as a joke among staff members of that restaurant but eventually went on to become a meme and everyone began calling their microwaves chef Mike as well. "Chef Mike" is perhap one of the most well-known meme of Kitchen Nightmare.
@@midnight4685 Lol I didn’t get it either it’s fine
I love your own "5-minute Nutella cake" recipe. What annoys me, is how 5-minute crafts COULD be doing a good job if they actually employed people who knew what they were doing. You've proven several times (in this, and other videos) that a lot of their promises CAN be kept with a little bit of knowledge, but they're too busy scamming people to do things right.
As always, love your content, Anne!
I honestly think that's the point. Make obviously bad recipes/hacks that *could* work if you change something... but don't. People then begin to comment on the video, share it with friends to complain and that brings engagement up, sadly, which then encourages them to continue doing the same stuff.
@@Saryana0 I guess so. Like how Kanye West is a squillionaire yet I've never met a single person who's a fan of his music. He just thrives and survives on bad media.
One of these content farms had a recipe for ice cream cake . It actually works and tasted brilliant, so yeah why lie,have people waste time and money and potentially be endangered by the fake hacks?🤷♀️
I'm pretty certain the speed at which they ask the creators to make new videos makes research unlikely, if not impossible. I do wonder when someone will be injured making a video at a content farm.
I'm convinced that 5-minute crafts does horrible stuff like this on purpose. If everybody is pissed off and raging in the comments "tHaT sTiLL cOuNtS aS eNgAgEmEnT..."
When Anne started this channel, she thought she was going to tell us how to cook. I bet she had no clue she would turn into a chemist and a mad scientist! 🤣
And a torture device. Poor David had to try all these 5 minute craft food fails.
I really love how you illustrate really simply that just because a process is traditional and found in old books, doesn't mean its good. We have an obsession these days with assuming traditional methods are always best.
Hear, hear!
Guilty
If a traditional method of preservation has any advantages over refridgeration, it'll most likely just continue to be used alongside. Like how we still have cheese and pickled vegetables, even though we technically don't "need" them if we can just have fresh milk and vegetables year-round.
Well the thing is the majority of the channels that showed off the egg thing were homesteaders which I wouldn't be surprised if some of em don't have electricity or don't have methods of getting it( even if that's one of your top priorities of making one, maybe not first priority, first to third is food, water, shelter. Electricity is like 4th or 5th on that list but even then all of those should of been solved), but that leads to my other question is why don't they use older refrigeration methods like making a cold room by digging into the earth or even using more pickling or dry-aging methods instead of that specific method that only seems to deal with the bacteria on the outside, it just seems like a waste of time and whatever money they make to do that when we have tech that can make cold rooms better and tools that can help us dig deeper.
It's not that I mind homesteaders or I don't think traditional methods couldn't work in a pinch but the future is now old man.
@@MeagenImage and we still put pickled jars in the fridge!
The two bravest things I’ve ever seen, your microwave and husband. Thank you for your service 🤣
One died a hero and the other got a nice chicken dinner! 🫡
Anne just casually develops a full Nutella cake recipe for this video. What a legend
And people wonder what a degree in food science is good for :P cakes
I know! I love her
Definitely earned that degree...
its not that hard to make a nutella cake
all you need to know is what is considered a cake
like ann said the nutella already had the sugar, the fat [aka the oil in the nutella, if you leave it in the car the chocolate and the oil will start to separate hence the fat] and the sugar, so everything else, flour, egg, the floof powder [aka baking soda] and milk to kinda soften it up since its gonna be a HELLA thicc batter if you dont add the small amount of milk in there
usually cake batters arent suppose to be too thicc
aaand im pretty sure there is a ton of nutella cake recipes out there lmao
eitherway shes a really cool baker and i wish she was my mom too
“whose recipe is this?” “mine” “ah, of course!” 🥺 so much love there omg
i saw 15 minutes in the microwave and i said absolutely not out loud. you taught us better than that.
If it required microwaving for more than 5mins in one go thats a red flag
@@minikipp8549 Only if you keep your microwave at full power, plenty of recipes can be made in the microwave at lower power settings, including whole turkeys and the like. Just not very common to see people do it.
@@GorkoTheArchaeologist it's not as simple as that.
Yes, you can microwave things for longer periods, but the settings for things like chickens turn the microwaves off intermittently, so they aren't being microwaved continuously, then back on again to continue cooking.
It's the same with 'defrost' settings.
Continueous microwaves create huge amounts of heat by 'exciting' the water molecules in food.
This causes 'hot spots' which means you get a chicken that's overcooked in some places, and raw still in others.
The intermittent microwaveing lets the heat disperse throughout the chicken, cooking it evenly by convection,as well as micro (and stops things getting TOO hot like it did here, melting the plastic)
Still not great though, very pale chicken with 'soggy' slimey skin🥴
@@helentee9863 That's what the power setting on a microwave does (you can hear the relay switch the magnetron at low power settings)
@@avro683lancaster7 l don't have a power setting on mine (standard 800 setting), l have a time setting and settings for defrost and cooking different types of food.(it's very basic)
Not all microwaves are the same in layout. My sisters (expensive) machine has a built-in grill (that l don't think she's ever used 😄)
I see they're running behind on getting Dave his Nobel peace prize... we know he's earned it taste-testing the 5 Minute Craft recipes! 😁
R.I.P. Microwave Reardon... he served us well 😭
Should be “buried” (hopefully at an eco Center) with full military honours befitting his service to the world debunking 5 minute crafts videos
Microwave Reardon 😂
Rest in peace microwave. You helped educate us with example and took each one like a tank.
Today we see something very rare on the channel: Ann giving something that is edible to Dave
I just want to take a minute to not only appreciate your microwave's service but that you bought another second hand 💖
I wish she would address her accepting money and promoting scam companies like kamikoto or established titles. Really disappointing that she has not said anything or warned anyone theyre scams. Doesn't align with the values she advocates for.
@@sarahh4330 Anne promoted Established Titles?
I really enjoyed watching you debunk the lime egg. I'd enjoy a series where you looked at histotical preservation methods or just historical food hacks in general and figure out whether or not they are valid. Particularily those that are being used again as a fad.
I would love to watch this! As Ann said, so many people assume that traditional is best without doing research.
That would be very interesting to watch
The thing is, this works, it's easy to replicate and prove that it works, my mom has done this.
Ann lives in Australia which is practically nazi germany and there's probably some retarded regulation that keeps her from testing this or confirming that it works and like a good little nazi sympathizer, she'll go along with it.
@@khazermashkes2316 except for the fact it works.
I've watched a video by Townsends doing that and comparing methods! It's less of a debunking video and more of an exploration of techniques, but it's pretty interesting.
In the current RUclips landscape, I know of no one else who's content I can appreciate as much as yours. Thank you!
My heart gets so happy when a new video drops from this channel. I enjoy the entertainment as well as the education.
In the UK, eggs which have the lion stamp are from chickens vaccinated against Salmonella and the egg shells are not washed so our eggs don't need to be kept in the fridge
Also most of the time it's freezing there compared to Australia
@@smuggreycat8137 room temperature has nothing to do with how cold it is outside tho... Most houses are between 18 to 24 degrees Celsius inside...
To be honest, I never knew eggs could be refrigerated. Like also, usually you use eggs in recipes at room temperature
I was going to comment this. I’ve never kept an egg in the fridge. They are not refrigerated in the supermarket. I’ll cook them well past the use by date. Never been sick nor has my family. They must be different in the uk.
Dave tasting plain, unseasoned chicken and saying it tastes good is so funny. He's obviously used to having to eat absolute nightmare recipes from content farms
Just wanna say thank you for being a voice of reason on a platform of insanity. I grew up with RUclips most of my life, so I've gotta pretty good at knowing when things are fake for entertainment or fake for views (the latter being more harmful, like 5min crafts). But just because I can tell doesn't mean everyone can. So I appreciate you making these fun, entertaining, and cautionary, videos.
5 minutes crafts wouldn't have a 15 minute cook time. It was probably supposed to have a decimal in there, or 1.5 minutes. Which is 90 seconds
@@recoveringsoul755 That's still their mistake, and a huge one at that! They need to edit their videos more closely. They clearly don't care if people follow their crafts and it has a dangerous result. I don't get why you're under literally all of these comments criticizing Anne for following THEIR directions. She only did it to show what could happen if you didn't catch that. (even if they had a typo, many young people are going to take it at face value without realizing) Don't you have anything better to do?
@@recoveringsoul755 too many to be saying nearly the exact same thing under, imo
@@snakewithapen5489everyone is entitled to an opinion, and allowed to comment
Most RUclipsrs though are simply hobbyists/comedians or people who cover a particular interest.
I feel so bad for your microwave! It survived through a millions of battles against 5 minute crafts but it has to go now. Such a strong and loyal microwave you had....May it rest in peace!!! Will definitely miss it a lot❤❤
Thank you for talking about affordability and helping people not feel shame about what food they buy! Heck yes!
I'm glad im not the only one baffled by the melted "glass" (until you mentioned the Nutella jar being plastic, then I was baffled by that instead)
Yeah in Australia and North America we get plastic. It doesn’t taste the same as European Nutella either. Just like our Haribos don’t have any real fruit, spice, or wine flavor and the textures are often completely wrong, like our blue smurfs are very chewy gummies whereas the german ones are soft and somewhere between a gummy bear and a sour patch kid, so I only buy it if I chance across a pack that has the slogan in German. Our Fanta is sweet instead of tasting tart and like fresh oranges our Coke is also not as spicy or sour as European Coke. Our Ferrero Rockets are like a chocolate shell filled with American Nutella and a hazelnut. There’s no wafer shell or hazelnut crust at all, just a couple lousy shards of hazelnuts, which means the American version is gluey, too sweet, and lacks the nutty and crispy experience. I don’t even understand why you would butcher your own product to sell it somewhere else. Do they really think that Americans wouldn’t prefer Fanta that tastes fresh and light?
Why the hell would anyone want a spicy or sour coke?!
@@chicagotypewriter2094 coke is sour and spiced. Its primary flavor is citrus including lemon, lime, orange, and bitter orange but (now derived from limonene and citric acid) and it includes a variety of unknown spice flavors that probably include some combination of vanilla, clove, cilantro, allspice, cinnamon, nutmeg, and obviously kola (probably now just in the form of caffeine - distinctively bitter and tannic/numbing flavor - and dimethyl sulfide - nutty and malty) It’s also highly sweetened no matter where you get it. It’s the balance of these things that are different. Coke is not just a flavor invented in a lab. It’s a flavor invented by a pharmacist from real botanicals as a soda tincture to improve mood and boost energy. It’s has since been mostly synthesized in a lab but the flavors are based on real things.
@@chicagotypewriter2094 Why would anyone want sweet cola
@@SvobodovaEva i mean, soda kinda has a reputation for being sweet?
If you have fresh eggs, they can be stored at room temp for a few weeks, most other countries don't wash thier eggs or refrigerate them because they naturally have a protective film, that's why the US doesn't export shelled eggs, we wash and refrigerate them and nobody wants em. Good husbandry creates clean eggs
Note: In Europe eggs do not need to be refrigerated. The eggs do not get washed and therefore the natural protective layer is still on the eggs.
Right off the bat, it's super sweet that you mentioned that they meant self rising flour because they had not mentioned any baking powder, like THAT was the issue here lol.
Ok, but her fixed version of the Nutella cake is the exact same recipe, right?? I don't bake much so I'm just going off of what was in the video, but the only difference is that she used baking soda + flour instead of self-rising flour. This part confused me a little.
@@lukecarlson4280 its about ratios! the 5 minute crafts one is way too much milk and way too much egg, which is why it comes out rubbery. anne's recipe uses normal ingredient ratios for a cake, which is why it comes out nicely :)
@@extraterralien Interesting, thanks for the response!
@@lukecarlson4280 baking **powder.* Baking soda has different applications
Also, microwaving in the Nutella jar??? 🥴
Dave being happy with a simple chicken breast with no seasonings added is how we know how terrible the other taste test were 😂
The lengths this woman is willing to go, I have so much respect for Reardon
I love when there's more to just debunking she actually teaches the real science behind the failures I wish to learn more about this Please Anne make more education purpose videos and also about the ingredients listed in marketed product We don't want to be consuming harmful things just because of lack of knowledge Also Thank you so much for your efforts It truly shows how much dedicated you are to your content
15:30 “They have to be killed in order for people to eat them” is probably my favorite Ann one liner of all time I was literally out of breath laughing 😂😂 the delivery on this was a work of art
You mean you don't eat your chickens while they're alive??
it's kind of important, she clearly is very aware that her audience is quite young. Children today grow up with a huge disconnect between the food on their plate and the animal it came from. Good to be aware of where your food comes from.
@@fregus. it's not even just kids, some adults don't realize that the same chicken a person kills on their farm is the same kind in grocery store. My dad has heard "why not go to the store and get it" when we killed a cow and chicken for food.
ever tried to catch a live Kentucky fried chicken
@@fregus. I agree, Ann does seem to be aware of the age of a good portion of her audience, which is really thoughtful of her. I used to watch a similar channel called 'Emmymadeinjapan' who did stuff like weird food experiments and historical recipes, but I actually stopped watching that channel for quite a while because she accepted a sponsorship from a drug company specifically to advertise...let's just say, drugs that adults need to use. It bothered me quite a lot; not just the advertisement of drugs, but the fact that there was such a contrast between her style and probable audience, and what she was willing to advertise.
The thing about storing eggs in the refrigerator is only true in places where the eggs are washed before they are sold. In Europe, eggs are sold unwashed and can be stored at room temperature for some time before you have to put them in the fridge. An egg carton will usually give you two dates: "refrigerate starting from X" and "use by X".
Maybe this is why one recipe said “farm-fresh” eggs for those in the US/AUS?
Yes but in EU every badge of eggs is checked for salmonella 😊
@@hailbones666 what’s a farm-fresh egg?? Do they sell eggs that… aren’t from farms? That aren’t fresh??
The whole egg thing is kinda weird for a Norwegian.
Eggs here are not washed, and packed eggs that you get in grocery stores are guaranteed salmonella-free. They are being treated like refridgirator-goods, and are always kept cool. We do have to follow EU-regulations on "best before" dates, so it's the same 28 days as the EU. However, in reality, eggs kept cool here will be fine for 4-5 months, and can be eaten raw at any time.
I don't refrigerate eggs, in the US. No problems. Done this for years, I buy eggs in bulk in big crates, they live in a box in my kitchen, they easily keep for a month or more in a cool house. I have never had a single egg spoil, never had any other kind of trouble. Eggs aren't completely airtight, but they're pretty well sealed up against pathogens.
I DO wish the US would ban battery farming and actually do salmonella inspections at farms instead of mass-feeding of antibiotics.
The other two old timey methods of storing eggs were to dip in wax - usually a blend of paraffin and beeswax - for raw eggs, as fresh as possible from the farm. Or boil them and pickle them. Many room temperature preservation methods came from Europe, where the room temperature is significantly lower than Australia and they used a larder (so cooler still) and the egg preservation was for during winter, when chickens often come off the lay.
Yup. You're absolutely still supposed to keep those eggs in a cooler temp, though not necessarily full refrigeration, but definitely NOT at the full room temp most people think of at 70F/21C. My Mamaw did water glassing in the southern USA and kept the jars in the spring house, where it stayed about 50-55F year round.
The only thing missing about the egg story is that she was speaking about store bought eggs, which is what most people would use. However, every salmonella issue i've ever heard about was from store bought eggs. Most of us who raise our own chickens know not to wash the egg, it has a protective layer that gets washed off in store bought eggs. And keeping eggs in lime solution does work, easily in a cool dark area. Many people do it, and no stories of salmonella poisoning 🤷🏼♀️
@@FaeAstray I thought room temperature was 25°C!
Well, most of these modern day "homesteaders" don't understand that old methods of preservation is only supposed to last through the winter, not years. That or last only as long as it took to ship it to another town or country.
@@somegurloverthere I don't think that'd be the large issue, more of. Which how much eggs are mass produced from the shops, you're more likely to not detect a salmonella infected in a farm before they already shipped hundreds of eggs off.
Dave is killing me. He goes for a second spoonful as he says that it's not terrible, and a bit like eating an eraser... LOL!
You're a good man, Dave.
Honestly, I'm surprised the microwave lasted this long!
Also also - my roommate, who is a biologist, was listening in the background... and she was SO happy when you started talking about the process of making matcha (with the shading and what it does and such), and the way you explained it.
Biologist approves, she kept saying 😁
what really gets me with the first one is that it's possible to make a good mug cake in the microwave (like ann does!) and they still got it SO wrong
Granted in germany for example nutella is in a glass jar. So at least that part is possible lol
But not 15 minuets 😂
You can get more comments by being wrong
15 minutes or 1.5 minutes, (90 seconds). We need to use common sense. She knew it wouldn't work and chose to walk away???!!! A typo in directions isn't debunking
They used a glass jar, she used plastic. First and last video of this channel I watched. If it's supposed to be act stupid comedy, she got the act stupid part, but not comedy
@@thecursed01 majority of people who might try this are going to be young, and probably won't notice the difference between the glass and plastic jar. She is simply showing how dangerous it can be with a simple mistake, as many of these hacks are, it's not comedy. If you want to be so negative about that, that's fine, we don't need you here anyway
im convinced this was actually a bait and they knew you’ll debunk it anyway so now they know how to make easy nutella microwave cake without doing all the hard work that they’ll feature in their channel in some other form😂 without credits of course
always loving your contents Anne!!❤
They arent that smart
The funniest thing is, it's FIVE minute crafts. If you use their recipe for FIVE minutes, it's actually okay.
they'd never bother putting that much effort into anything
They have stolen from her before with the sugar bowl recipe
The chicken thing was really interesting. I live in the UK and recently there has been a real backlash against "chlorinated chicken" i.e. water-cooled with chorine added but nobody has been able to say why this is such a bad thing!
its usually the typical "chemicals bad" type mindset tbh
Gotta wonder when something like that happens it it's a clever marketing ploy!
the hell do you drink lol
From what I've heard, it has more to do with, that chlorination can be used to hide bad practises like keeping the chicken, and the areas where they're kept (both alive and dead) filthy. And has less to do with chemicals = bad.
@@RannonSi I've never heard of that but that would def do it too but without a concrete source I'm more inclined to believe thats a secondary reason. or something used to justify why someone is against the water cooling rather than actual fact, you know?
I tried the microwave mug recipe and gave it to my brother for him to try. He has since asked me to make one regularly and asked for the recipe, it’s a big success in his opinion.
Mug cakes are so yummy
To add to the egg commentary: if you have fresh laid eggs, they WILL keep for a good 45 days at room temperature just fine as long as you do one thing: don't wash them. When chickens lay, they leave a barrier called a "bloom" around the shell that seals the pores to prevent bacteria from entering. If you keep the bloom, you keep the bacteria from getting thru the shell. You obvs want to give the egg a wash before you eat it tho lol. The bloom washes away with warm water, so I can't imagine the lime method does any better or worse with it.
Apparently in the US they wash eggs before selling them, hence why they keep eggs in the fridge because the bloom is washed off. In NZ everyone keeps eggs in the pantry.
@@luxy2772 In germany the label says when you're supposed to put them in the fridge. So usually it's 2 weeks in the pantry, then another week in the fridge.
@@luxy2772 yes commercial eggs in Australia and the US (and I think a few other countries) have to be pasteurized by law to prevent the spread of salmonella. But if you’ve got your own backyard hens, you have the choice of pantry storage :)
I remember seeing my uncle who has a farm with chickens, turkeys and ducks having dozens and dozens of fresh eggs just piled up on the countertops and thinking it was a bit strange, but this makes total sense! After all, eggs in a nest aren't refrigerated- in fact, hens are keeping them very warm, so they need to have some inherent pathogen resistance to make it to hatching
@@holyfreakinBLEACH Most eggs in Australia are unpasteurised, and are not kept refrigerated.
The plastic nutella jar definitely made me nervous... Haha. I've ruined a couple of honey bottles trying to "take a shortcut" de-crystalizing the honey. (Vs. Water bath on the stove)
Lots of interesting debunks today!
1:34 Im sorry- the brown smoke coming out of the microwave killed me loll
As a German, I would rather eat dry chicken than one infused with chlorine/disinfectant.
And the egg thing: most our eggs keep stable for a few weeks, without being washed.
Nutella: as others said, in Germany we get Nutella in glass containers, so it was weird to see your thing melt. I was surpised to see your microwave managed to melt GLASS. Haha
You are in luck, it is illegal to sell chlorinated water chilled chicken in the EU :)
Do you salt your chicken? Cause if so, I hate to tell you, but YOU are chlorinating it yourself (probably misspelled that).
@@cptblood1981 I'm not an expert at chemistry, but I'm pretty sure that's not how things work.
@@pamuhihoke Yeah, I'm really glad about that haha!
@@cptblood1981 Table salt (natrium chloride) has chloride ions in it, making it pretty unreactive. Chlorine dioxide (which is used to disinfect the chicken) is labeled with five different warning signs in Germany, labelling it as toxic to inhale, corrosive and as a danger to drinking water. I'm also not a chemist, but I see the difference in unreactive ions and a chemical that can quite literally kill me if I inhale it in a pure form.
But to answer your question: Yes, I salt my (air dried, non disinfected) chicken.
RIP Chef Mike, thank you for your service! You were so brave and fought so hard
I hope she can do a tribute compilation for mike
Found the Kitchen Nightmares watcher lol
"Water glass" eggs -- when my mum was little, just after WWII, their family would preserve eggs in isinglass, which is a fish product. She said it worked most of the time, but you still had to break each egg into a glass before putting it in a recipe in case it had gone bad. One of her sisters forgot and put an egg that had gone off into a cake batter. Instead of stopping and "wasting" ingredients she went on with it, and the family proclaimed it the best cake she'd ever made!
Technically speaking from what i learned an egg gone bed doesnt necessearly mean its bad for your health or that it wont taste good in some cases but i definietly wont recommend repeating that recipe.
What I find silly is pickling has been around for a lot longer. Sure you can't use the eggs for recipes but they taste great next to some hash browns at breakfast or a pot roast at dinner.
@@Gauron. uhm. It is bad, salmonella is a thing. Bad eggs are bad
@@radschele1815 Yes, but cooking them tends to kill that making them safe. Salmonella only effects RAW eggs (and it heavily depends on your countries process for eggs..they eat a lot of raw eggs in Asian countries for example which wouldn't be a thing if they commonly got sick from it)
145-165°F (63-74°C) kills Salmonella btw
@@testerwulf3357 Microbiologist here. There is one thing people forget, which is that when a food has a bacteria overload, yes those bacteria die when you cook it... But what makes you violently ill in many cases is the toxins released by the bacteria. That's why still-cooked foods can make people sick. It's not always a matter of undercooking.
Freshness and refrigeration is key.
The problem with eggs is that commercially in the US the cuticle is removed from the shell by blasting them with hot water under pressure. This removes the natural protection and allows oxygen to get into the the egg thereby letting them rot. The key to this is FARM FRESH eggs, therefore the shells still have the cuticle intact. These eggs do not need to be refrigerated.
Of course the best way to preserve large amounts of eggs is by pickling them, but of course they are then hard-boiled and can’t be readily used in baking.
The other issue is that salmonella can get into the egg from infected chickens too if the infection progresses to the ovaries. It's why EU eggs are considered totally shelf-stable; they are un-washed, retaining the cuticle and come from vaccinated chickens, so no salmonella risk. I wish that was the norm in NA too. It would also be nice not to have poultry that's basically a haz-mat due to salmonella too.
Yeah was going to say. In the UK they don't even store them in the fridge in the supermarkets.
I was really hoping to see this comment. She seems so educated about a lot of things, but it is clear she has a very US/Australian/Japanese/Scandinavian perspective on egg keeping (which is the opposite of how the rest of the world treats, sells and preserves their eggs). Not much experience/research went into backyard Chicken keeping and how to store them properly. I am honestly disappointed in how she glossed over the topic and just made a conclusion with so much information still lacking.
Yep! Farm fresh is the way to go! The eggs our chickens give us can last for a good two and a half months in the fridge and probably at least a week out of the fridge before they start to get iffy, and I've eaten three-month-old eggs plenty of times with no problems. But store-bought eggs, at least in the US, don't do that.
@@eliabeck689 Our eggs usually last about a month on the counter, as long as we don't wash them, but I live in an area with very mild temperatures. I assume you must live in a hot climate if your farm eggs average only a week outside the fridge.
It's always weird for me when I hear people talk about refrigerating eggs because here in the uk we don't do it since in America they wash off the natural protective layer with a chemical sanitizer
Yes! I learned about this via my sister, who did a lot of research on this before she got her own chickens - had no idea why they stuck them in the fridge before
same for Germany. I store mine in the fridge but they are perfectly fine at room temp
In Norway or Europe in general Chickens get vaccinated, so that prevent to chicken or hen are less likely to get ill.
to get nice and clean egg the environment the birds live in need to be clean or have a setup that provide clean eggs.
reason is that you are not allowed to wash the eggs that removes the protective layer that a low it to stay out.
and yes I eat raw egg over boiled Rise without thinking that I will get ill.
The standard American laying farm is filthy, they have to wash the eggs.
When I was a kid on a farm we wouldn't wash or refrigerate the eggs for weeks.
@@kristajones7202 that’s not why they wash eggs. The US is not required to vaccinate chickens against salmonella - instead, the FDA requires that eggs are washed (which is a method that came about far earlier and which the US, at least, had perfected by the 1970s). There are, of course, other safety measures in place too, but point of fact is that no, the US does not wash their eggs because the farms are “filthy”. It has to do with different approaches to preventing salmonella. Also, to be clear: the US isn’t the only country that washes eggs. Other countries include Australia and Japan.
The thing that really shocked me in the first segment was that, in Australia, Nutella is sold in plastic containers! Here in Italy it's always in glass containers.
Same in the Netherlands
It's plastic in Canada
Glass in Spain too! We also use the small ones as normal drinking glasses
It's glass in India too!
Same in the UK.
We use them as glasses after we've finished the jar.
It might also be nice to talk about the difference between European eggs and US eggs. US eggs have their protective coating removed and thus need to be refrigerated. EU eggs still have their protective coating and can be kept for a longer time.
but she lives in Australia ?
EXACTLY
Australia wash their eggs. They also don't vaccinate their chickens.
@@crypticshadows But she talks consistently about regulations around the world, so where she's from doesn't factor into education on regulations ?
Oof close close close. The shelf life of the eggs are roughly the same, it’s that the washed eggs must be kept refrigerated because they are vulnerable to infection. You can keep unwashed eggs out on the counter but salmonella can come from chickens with infected ovaries, regardless of if they are washed or not so any egg from either country (wash v not wash) could have a detectable amount of virus. Just cook your eggs properly.
i love how dave says he’s not eating it while also instinctively going in for a bite hahahahha