the FDA did actually step in and that's why the sauce is off the market right now. they're likely investigating the place she makes the sauce, how it's made, and how its shipped out to people
This feels like those kids in the school cafeteria just mixing a bunch of items from a school lunch in a milk carton, and then daring each other to drink it.
Her defense being that she was new to the whole thing, yet being a chef, but thinking that shipping a product with real milk, eggs and raw honey w/o any sort of refridgeration or preservatives to keep it from spoiling in the heat etc. is absolutely mind numbing. Then to not have any idea wtf the FDA was, I just...I'm absolutely terrified for the general public that she actually cooks for on a regular basis.
I’m in culinary school and I REALLY doubt she’s actually a trained chef at all. Food safety and sanitation is the absolute first thing you learn. If she is cooking for people though I hope for their sakes they have good insurance
@@dotumantaraye yea but if left in the mail for days on end in what I would probably guess would be blistering heat, it still would probably not be good 😂
Hi, I'm a chef, just wanted to contribute that the sauce is thickened via emulsion, like a mayonnaise. You would take all of the ingredients that aren't oil, blend them together until they were nice and smooth, then slowly add the oil while the sauce was whisked or while in the blender/food processor! No powder required or anything of that sort. Just air, and a combination of things that aren't supposed to combine, humans are just weird and learned that Garlic and other things can leaven the emulsification!
To add on to this actual advice, ingredients labels are generally required to be listed in descending order of the quantity used by mass. If she was following US regulations on food/cosmetics labels, that would have given you some information about the relative quantities of the ingredients used, not, you know, the order in which she mixed them in (I don't understand why they even assumed this would be the case). Also, if for some reason you do need to decrease the quantity of oil used to emulsify a predetermined quantity of water-miscible ingredients, or don't want to incorporate air into the product by whisking or blending, you can use emulsifying and thickening agents to get a nicer consistency. Xanthan gum for example is very good at holding things together, but it can create a weird translucent looking goo which you might have to offset with stronger colouring.
I had a feeling that a blender would have been the best to thicken and fluff up the sauce. Also it might just be that she used ranch dressing and food coloring and is trying to pass it off as if all the ingredients are original.
I like how instead of sticking to the plan and trying to re-create the recipe they ended up making something 100 times worse like a new chemical weapon
This is giving me the same energy as me and my best friend making "potions" in my mom's kitchen when we were kids with tap water and every condiment and spice in the house. The results were the same as in the video, we just had enough common sence to not taste what we made.
if you’re reading this and don’t know, the ingredients list on the nutritional label go in order from how much of the ingredient is used (ie if water is the first thing on the ingredient list, they used water the most). However given the fact that she didn’t think that her sauce would expire over shipping and that she has no clue who the FDA is, it’s safe to assume she doesn’t know that either. so going off the ingredient list to make the sauce also might be unreliable. this entire situation is terrifying looking at this video a little more makes me think that matt and charlie also don’t know this. amazing
I made a comment saying the exact same thing, even using water as a first ingredient example and then I saw this. Probably gonna get people bitching about me copying the comment lol
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Here how about this "dont spend 20 dollars for a random woman to send you milk in 100+ degree weather with no form of refrigeration" to "here this is how you make this sauce at home and it still tastes like garbage"
The fact that they're operating under the order on the nutrition label being the order she made it in, instead of least to most portion is absolutely killing me
Well, it seems they're not taking this super seriously so I'm not all that surprised, but at least the original pink sauce looked like a sauce and reportedly was edible when fresh =/
hey charlie - just wanted to let you know how these sauces are usually thickened. egg yolks contain high amounts of emulsifiers. when yolks are whipped with oil, it can thicken sauces very effectively. this is how ranch and mayo are generally so thick, its probably also why the pink sauce went rancid because these eggs usually are not fully cooked and only par cooked from residual heat, only enough to kill pathogens. your guess about the mayo wasnt far off, it was the same chemical reaction
I think the woman who creates the sauce most likely uses pink fleshed pitaya, the one used in the video is white fleshed pitaya. Pink fleshed dragon fruits are more expensive and have an extremely pigmented juice that's dark pink. It can stain clothes really easily, which is probably what gave the pink sauce it's neonish/cool pink color and enhanced the color. A good example is dragon fruit smoothie bowls.
Oh agreed, tho i dont think she used fresh fruit. She probs used either just the juice, or a dehydrated/powdered form like that dragonfruit refresher at starbucks. Either way the sauce would possibly get pink
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Dragon fruit (the white on the inside ones) are $6 a piece. I'd bet there is essence of dragon fruit if any. It wouldn't be an affordable ingredient and literally tastes like nothing.
I'm not sure if it actually sold out, but she was visited by the FDA who, in her words, "accused her of poisoning the nation". She also claimed that, because she was visited by the FDA, no one can claim she's poisoning people now or something along those lines, but I'm almost positive the FDA is still investigating whether or not pink sauce is safe to consume 💀
from what i heard she only made 100 bottles for the first drop and they all sold out really quickly. Then she had to make a second batch to replace all of the damaged ones, but the FDA stepped in before she could sell the third batch
@@saberwooah At the detriment of others health? Cause from how you have said that we all should just sit back and let this woman distribute something that can hospitalize someone
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Charlie: “Now don’t get it twisted. I wasn’t getting pink sauce with the intention of actually eating it; that’s like putting a gun in your mouth.” Also Charlie: *titles video “I Tried Pink Sauce”*
Development chef here, if you ever need a hand I can create some recipes for you. With this sauce, if you whisk the oil it will start to cream up and form an emulsion, that's what will bind it/ thicken it (kinda how mayo works). Ranch usually uses buttermilk so won't be a great thickening agent. Baking Soda will react with oxygen, giving you bubbles and will make your sauce less dense if anything, cornflour (mixed with a little cold water) is a great way to thicken a sauce, although it usually has to be a made hot, like a gravy or jus.
@@zorufoxthing1688 if you've got a veg soup that isn't thick enough (unless it's got some carbs in it, that's a different story), slip a hand blender in your pan, get that thing going max speed and start drizzling oil. You'll have a creamy soup in no time! I'm pretty sure that's how they make cream of tomato in some big manufacturers.
It’s important to note that the risk of botulism exists in all honey, both raw and pasturized, since pasteurizing honey is mostly just done for mixing purposes and to slow down crystallization. It doesn’t reach the same high heat as other processes, so it can’t actually kill the botulism spores. Only the spores are able to survive in the antibacterial environment caused by raw honey, and you’re generally safe from botulism spores once you’ve reached 6 months to a year of age, which is why it’s important to not feed ANY TYPE OF HONEY to an infant, raw or pasteurized. Raw honey does still contain living yeasts, however proper honey won’t have a high enough water content for them to be active and ferment, so it’s a non issue for store bought honey, raw or pasteurized. So yea, as far as safety goes raw honey by itself really isn’t any less safe than normal honey, but mixing it into something else is what makes it unsafe. The milk in pink sauce is also a definite issue. And you still have to think about contamination issues, that exist just from her mixing, packaging, and then shipping all of these bottles off to other people. P.s. there’s also a good chance-of botulism contamination from raw garlic. Garlic is a low enough water content that it won’t propagate just on the garlic, but when garlic is mixed with other things, like pesto or garlic in oil, an it’s left raw it’ll grow botulism and then produce toxins.
Knowing and familiar that any honey is dangerous for these reasons to babies, I was confused why the fact that the honey was raw was what would cause botulism. As if he just heard “raw” and said “yup raw shit I’ll give you bacteria”.
This feels like that scene in Tom and Jerry where Tom tries to brew poison milk to kill Jerry and just throws tons of random shit in like Moth Balls and it makes a super strength serum instead. Expected you guys to create real life Compound V or something.
@@kawasaki_voyagur1700 ya everyone does lol it’s so memorable lmao 🤣 or at least I remember it too. Can clearly remember jerry getting strong and his chest puffing up like a insecure dude in the gym lol 😂
You don't necessarily need a thickening agent, since you're using oil you can use emulsification to get a mayonnaise like texture. It's usually just a shit ton of work if you do it by hand lol
This is two years late here, but the lady on “How to Cook That” did an experiment with the ingredients and found out that interestingly, dragon fruit powder actually acts as a stabilizing emulsifier.
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Fact: The reason why the pink sauce can't be bought anymore is that someone faked their own death with it, and that caused the TikTok creator to remove it from the market.
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charilie's use of similes, to describe how wrong things are, is impressive. where most of us would just throw in an expletive to "strengthen" a description, he puts in a concoction of exotic extremes that just tickles the funny bone. like "eating gas station shrimp out of a used toilet." just wow. the comparison is its own little story.
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The "pink sauce" I make at home is literally a mixture of ketchup and mayo. I thought that's what she did at first until she announced her abomination.
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As of now, the FDA actually showed up to her house and they layed down the law. She ain't allowed to make sauces, food ect and ship it anymore. And the silver lining, all her money she made off potentially killing people she has to pay it back cause she got a hefty fine
if you are starting a business and you don't know what the FDA are, not even the SLIGHTEST. Just don't bother to sell the product (you're making) at this point, unless if you wanna ruin the business.
Personally, if I wanted to make a vibrant pink sauce (not just the pinkish color you get from, say, Sriracha mayo), I'd use beets instead of dragonfruit. Beets are much cheaper and have a flavor that makes more sense in a savory sauce, not to mention more flavor in general.
Charlie looks up when he’s talking to the other dude so adorably towards the beginning, as a fellow short person it’s hard to not look adorable when looking up at others when they talk
LOL, I noticed Charlie’s look, also. Reminded me of one of my BFFs from growing up, in fact. As a tall person, I agree with the adorable short person sentiment.
The old baking soda mistake, damn. I remember one of the first times I tried to bake cookies, and I accidently used a tablespoon instead of a teaspoon of baking soda and they came out so salty they were spicy, like Charlie mentioned, so salty they burned. But watching them make shit with no measurements or outline is too hilarious lol The mention about mayo, I was going to say early that I swear there must be an egg in there somewhere and she just forgot to list it lol
I don’t think she forgot to list it, I think she avoided putting it on the ingredients list so people couldn’t recreate it. She instead settled on putting “may contain: eggs” at the bottom of her label.
@@Zeldafan36 Keen eye, nice. Yeah and even with their... recipe, Matt rightfully pointed out there was no bonding/coagulating agents from the base ingredients so I knew something was wrong. Seems she's being even more duplicitous than I thought before
@@TeddyOG i remember watching another RUclipsr who does sauces mention that. Basically if i remember correctly most sauces use mayo or mustard if they aren't vinegar based. Honey can bond it but there wasn't enough in pink sauce evident by the texture.
This video brings back memories of when me and my brothers put every expired food and condiment together in a bowl and it smelled so awful that I gagged a few times. We had to wear gloves and masks to put the concoction in a grocery sack and put it in the dumpster. We had to throw the bowl away because the smell wouldn’t go away. This was all while our parents were gone at work, and we’ve never told them about it. I recorded the entire thing but deleted it for space, and threw away the jar we kept a small sample in before we threw the entire bowl away. It was salmon colored, thick, and chunky. We call it the forbidden soup and now it’s an inside joke. A very nasty inside joke
One note for everyone watching about the raw honey thing since it was paired with milk on the same sentence: honey doesn't need to be refrigerated, nor does it expire. Milk does need refrigeration and does expire. The issue with honey and specifically raw honey is that pasteurization takes care of a lot of microorganisms that are natural to honey but can make you very sick if your defenses suck. It's the reason why you can't give honey to babies younger than 1 year. They can get awfully ill and can catch shit like botulism since their immune system is still developing. The problem here is that the honey isn't pasteurized and that the milk isn't being refrigerated.
Thats very true. A lot of people assume honey is good because it doesnt go bad and it does have antimicrobial properties--but that's honey thats been, like you said, properly pasteurized. Theres an episode of Naked and Afraid where the survivors try to eat raw honey and they end up getting violently ill. But it was not properly disinfected, they just ate it right out of the hive, bee shit and larvae and all
@@bigschmill294 from what I’ve read the healthful properties of manuka honey that’s raw comes from methylglyoxal. When it comes to using eyedrops from honey it’s important to get it sterilized. From what I’ve read it’s okay for wounds and from experience consuming raw honey has caused zero issues. Now, using a tv show as an example is a bad idea because - let’s be honest - how real is reality television? If it was real, it sounds like they had zero safe food handling precautions. I’m aware of botulism risk, but consuming raw honey should be alright for the vast majority of people, because in many regions of the world it was their only source of sugar.
how Americans dont eat "raw" honey? In Greece we produce a lot of honey so its pretty popular and we keep it in honey bottles and dont need to store it in the refrigerator. If it starts to "solidify" we put it above a heater and becomes "good" again. Natural honey is so good and healthy deprived of any "unorganic" substances. You can also make some pretty good sauces, dips and ever pour it on greek yoghurt. So nothing wrong with putting honey in pink sauce but it could start to solidify and become kinda crunchy.
It's a recipe for botulism. As someone who owns a restaurant and pickles their own vegetables, homemade hot sauces, etc, I have been following this closely. The sheer idiocy behind it is astounding. You can't feign ignorance as a defense, the variances and codes are a simple Google search away. She says she is a professional chef/caterer; woe be those who would eat where she is working.
Maybe she is lol I mean she knows how to properly mix the eggs with the oil lol I know it’s easy but many many people can’t make mayonnaise no matter how many times you showed them Obviously all the other crap she used is just nonsense 🤷♂️ what made her wake up one day and decide to make that shit mix
Whoever gave her a chef licensee (or whatever they are called in the cooking filed) should be investigated too. Either this is a social experiment or a marketing schemes for shock value. Ain’t no way she’s a chef and doesn’t know what FDA means.
@@SawerrygIlIIl573 I could be wrong but I doubt she's *any* form of credentialed chef. That would require a food handlers permit, and she likely doesn't have one as it appears she'd get every question on the test wrong.
What a man, willing to put his life on the line for our entertainment.. not only did he eat it unscathed, he seemingly grew in power. Truly a being not meant for us mortals to witness
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You need to emulsify the oil in a blender, adding the other liquid ingredients to it, liquids first then the solid stuff like the dragon fruit and spices last. That's what will give it a thicker consistency. Thanks for the entertainment.
Pink sauce: An infinite amount of health issues and concerns that could seriously harm you Charlie, not giving a shit: Matt, how about we make an equivalent? Great idea
@@goldenirie I think the heat wave did most of it. In TX the back of a FedEX truck can go upwards of 130f. There are plenty of non refrigerated sauces that use acid fermentation to preserve milk. Like them hamburger sauces they sell next to the mustard and catsup.
I see quite a few comments about this, including it being mentioned in the video, so for anyone interested in how to thicken something like that. You start with egg yolks and an acid, vinegar, or lemon juice are most common. Whip them into partial submission (they start to thicken). then drizzle in the oil while continuously mixing with an electric mixer. This is done first before any other ingredients. It will quickly whip up into mayo, this is exactly what mayo is, an emulsion of those items. Stop here if you hate science, keep reading if you want to learn to be a better cook. SCIENCE TIME: The basic science, If interested, egg yolk has a phospholipid in it, that lipid has one end that attracts fat (oil) and the other end attracts water (acid), he doesn't judge. Most of us, actually ALL of us, should know fat (oil) and water (the acid) don't mix, they're the haters, but if you beat them enough they will figure it out, as most of us would learn what we need to do if we were getting beaten. Those lipids will be like "dude why should I have to carry oil AND vinegar, wth they ever do for me? Why am I doing all the heavy work and those guys are just hanging onto me. It's not right!" so you need to beat them down (electric mixer), til they can't fight back anymore. They just give up and do what you want, which is to hold a particle of each on the respective ends, being the glue that holds the fat and liquid together into an emulsion which is often mayo or aioli. (edit added this in) just so no one says shit thinking they sound smart and they're wrong, while whipping fat and liquid creates an emulsion to thicken, whipping cream into whipped cream is not an emulsion. There you're just beating air into the fat particles. So you need cream with fat and not a no/low-fat version. Now you can go impress someone by making your own mayo, we used one in our restaurant that we made fresh every day. Homemade mayo with very coarsely chopped basil, with some salt and pepper. Delicious on a chicken sandwich. Or make a garlic aioli.
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To the guy in the video that asked “what makes it pink?”, that’s the wrong kind of dragonfruit if you wanna make it look like the original sauce that the creator advertised. You gotta use the kind that is pink/red in the center, sometimes called “red dragonfruit”. That’s where the color to make it “pink sauce” comes from.
You could have left out the eggs and oil and just mixed mayonnaise with all the other ingredients she uses because she practically made mayonnaise as that is what the eggs and oil is for it’s mayonnaise but with all the extra crap she put in it
@@mellow_mallow and not just regular dragonfruit like the kind they're using here, it's the one with pink flesh that has been freeze-dried and pulverized to be used as a food dye
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It honestly pisses me off so much. Why is it that every youtuber that recreates something fucks up at the 2nd ingredient. Idk why this annoys me i think i just have ocd or something lmao.
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man as a chef the whole "no thickening agent" thing hurts. Vinegar plus oil plus aeration equals an emulsification basically the same principle behind hollandaise sauce.
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Still convinced she dumped pink food coloring and ranch into a blender for the videos and the whole making her own sauce and shipping it was an entirely different fuck up.
It was probably a quick dump scam to get some bucks out of it, or a fly-by marketing strategy. The model obviously being to sell some batdoodle product make it blow up commercially because of how insanely stupid it is, then use the newfound clout and audience to promote something more bound to sanity
15:11 I love how when Matt tries it, he doesn't look disgusted... he looks more confused and offended. It's like he's thinking "how DARE you taste so shit!"
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My favourite thing about the pink sauce thing is when someone on TIKTOK asked if it was “FDA approved” the maker said “What do you mean FDA approved? The pink sauce is not a medical product.”.
I imagine they probably cook some of the ingredients together, rather than just mixing a bunch of raw materials and calling it sauce. That is probably how it comes together and thickens.
I used to make homemade mayo at a restaurant I worked in. Mayo is an emulsion of eggs, oil, and a bit of an acid. No cooking needed, just need 2 ingredients that would usually not mix, like oil and water, in this case, oil and vinegar or lemon juice. Whip it til it thickens, then slowly, while still continuously mixing, drizzle in the oil. SCIENCE TIME: The basic science, If interested, egg yolk has a phospholipid in it, that lipid has one end that attracts fat (oil) and the other end attracts water (acid). Those little lipids will fight, so you need to beat them down, mixer, til they can't fight back anymore. They just give up and do what you want, which is to hold a particle of each and the ends, being the glue that holds the fat and liquid together into an emulsion which is often mayo or aioli.
@@donna8168 Who the fuck was originally like "ah yes now that i've beat the lipids of the egg yolk i finally have the key", god scientists are such nerds...
Why does this feel like when I was a kid and me and my brothers would throw together whatever the hell liquid usually is in the fridge then dare someone to drink it
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I've seen some people make it and it genuinely turned out really similar to what Chef Pii had in her videos. Their dragonfruit were really deep red in those videos. A few people ended up with white dragonfruits and did have to add some coloring. But either way, they overall seemed to make a similar sauce that wasn't too bad, taste-wise.
after hearing of pink sauce i imagined people doing the "pink sauce challenge" which is similar to the tide pod challenge: you just eat pink sauce and maybe survive
Glad to see Charlie making his new cooking channel: Cooking With Critikal kinda looked a little to close to binging with babish but I have hope for it!
Just in case, raw honey doesn't need to be refrigerated. It's actually difficult to spoil if you don't mix anything in it. It can be held for your whole life in a cupboard and most probably will still be edible.
@@SleevelessSleeves actually you shouldn't refrigerate honey if you want it to stay liquid, refrigerating honey causes it to crystallize and you can make it spreadable from there.
as a chef w experience making sauces, looking at the primary ingredients you guys have, I'd assume the original was MOSTLY ketchup + Dijon, with just a small amount of the other ingredients and just enough pepto to lift the color.
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I'm just reacting to "raw honey", and want to point out that honey is actually the only source of food that cannot go bad. Some honey was found in egyptian tombs that were over 3000 years old and it was still edible. Milk was a bad idea though
Yeah he keeps pointing out honey which is kind of funny to me because like you said honey literally cannot go bad, it can like crystallize but it can't expire. Putting milk in any shipping item ever though is just a terrible idea.
Raw honey, which has yeast in it which if left out (like in an uninsulated cardboard box) can develop into botulism. The honey that is indefinitely shelf stable has been pasteurized and we’ve been pasteurizing honey for thousands of years
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You add everything except oil, vinegar and seasonings to the bowl. Put the vinegar in. Measure the amount. Add equal amount of oil slowly and whisk while doing this. It will bind and get thick. Then add your seasonings.
@@erikeriks If they wanted to do it seriously. They probably dont have all the correct ingredients but Matt said theres no thickening agent. A vinegarette is made with vinegar and oil whisked together vigorously until its homogoneous. That would be matts thickening agent he wants.
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Yo fam I’m an upcoming RUclipsr, and I make a range of entertaining reactions, vlogs, and a variety of other content and I’m still working On versatility, and quality But I guarantee you will find something you will enjoy!🙏🏾🙏🏾🙏🏾💯
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![[#2024MAMA] G-DRAGON - 무제(Untitled, 2014)+POWER+HOME SWEET HOME+뱅뱅뱅+FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/Ox29z5Nf1Uk/mqdefault.jpg)
the FDA did actually step in and that's why the sauce is off the market right now. they're likely investigating the place she makes the sauce, how it's made, and how its shipped out to people
She’s ab to get the lawsuit of the century
@@spiffy74 yeah that label won't help anything. Knowingly selling a food product that WILL harm someone is illegal.
@@spiffy74 if you are buying "at your own risk" then you shouldn't be able to buy that food. jfc.
@@ahahahah9079 ab?
@@NuclearNuke41 ab = about
This feels like those kids in the school cafeteria just mixing a bunch of items from a school lunch in a milk carton, and then daring each other to drink it.
Literally one of the best examples for this that I seen, lol
The old middle and HS days 😆
The cafeteria jungle juice
LITERALLY
This is the best description for this.
If Matt hadn’t been there to help him Charlie probably could have made a Pink Sauce variant that was even more lethal to consume
DONT READ MY USERNAME!
what is with these reply bots 😞
@@zenvio everything
@卐-MRBEAST IS A ƝᓮᎶᎶᕮᖇ-卐 oh hell naw that username 💀
RUclips bots are getting wilder by the minute💀💀
The most horrifying part is that there’s an actual chance that this is how she makes the original pink sauce
I’m better than penguinz0
@@I_quit_trolling_now ratio
@@I_quit_trolling_now lol I have more subscribers than you when I don’t do this crap
@@I_quit_trolling_now ratioed
No there’s not😂this isn’t accurate at all
She really made Suspicious Stew in real life and called it Pink Sauce.
It does, in fact, grant blindness 3, nausea 2 and poison 2, just not for 5 seconds.
Instant Harming II
I’m better than penguinz0
@@I_quit_trolling_now at what, be more specific mate
@@lagtastic1213 its a bot
Her defense being that she was new to the whole thing, yet being a chef, but thinking that shipping a product with real milk, eggs and raw honey w/o any sort of refridgeration or preservatives to keep it from spoiling in the heat etc. is absolutely mind numbing. Then to not have any idea wtf the FDA was, I just...I'm absolutely terrified for the general public that she actually cooks for on a regular basis.
I’m in culinary school and I REALLY doubt she’s actually a trained chef at all. Food safety and sanitation is the absolute first thing you learn. If she is cooking for people though I hope for their sakes they have good insurance
I'm pretty sure home made mayonnaise is only edible for like a day or two, then you have to throw it out.
Especially in this summer heat
I can't believe that she's a chef....
@@kinoko6096 Exactly, thats why is so weird!
Charlie’s inexperience in the kitchen makes him the perfect person to remake Pink Sauce
Read my name
Fr do
Anyone could make it better just by not using off milk and total rotten trash.
Read my name..
@ٴٴ what bro
I genuinely think Charlie had it right, I think she straight up put a fuck ton of mayo and pink coloring and just called it "pink sauce" LOL
Mayo has preservatives though I think
@@dotumantaraye It uses vinegar as preservative I guess
Fr
Ranch
@@dotumantaraye yea but if left in the mail for days on end in what I would probably guess would be blistering heat, it still would probably not be good 😂
Hi, I'm a chef, just wanted to contribute that the sauce is thickened via emulsion, like a mayonnaise. You would take all of the ingredients that aren't oil, blend them together until they were nice and smooth, then slowly add the oil while the sauce was whisked or while in the blender/food processor! No powder required or anything of that sort. Just air, and a combination of things that aren't supposed to combine, humans are just weird and learned that Garlic and other things can leaven the emulsification!
Nifty!
Neat!
Ooooo
To add on to this actual advice, ingredients labels are generally required to be listed in descending order of the quantity used by mass. If she was following US regulations on food/cosmetics labels, that would have given you some information about the relative quantities of the ingredients used, not, you know, the order in which she mixed them in (I don't understand why they even assumed this would be the case). Also, if for some reason you do need to decrease the quantity of oil used to emulsify a predetermined quantity of water-miscible ingredients, or don't want to incorporate air into the product by whisking or blending, you can use emulsifying and thickening agents to get a nicer consistency. Xanthan gum for example is very good at holding things together, but it can create a weird translucent looking goo which you might have to offset with stronger colouring.
I had a feeling that a blender would have been the best to thicken and fluff up the sauce. Also it might just be that she used ranch dressing and food coloring and is trying to pass it off as if all the ingredients are original.
I like how instead of sticking to the plan and trying to re-create the recipe they ended up making something 100 times worse like a new chemical weapon
@@Instabruh.User.. that’s why you gotta come into his video and start spamming comments so you’ll get attention for once in your life? nah bro
@@JackalOW plese dont give attention to bots
@@Instabruh.User.. no you are not, trust me just grind by non stop videos of you gaming and you'll get better views and subscribers don't do this
@@abrahamcoronelbeltran6033 It's fun making fun of bots
@@abrahamcoronelbeltran6033 our apologies
This is giving me the same energy as me and my best friend making "potions" in my mom's kitchen when we were kids with tap water and every condiment and spice in the house. The results were the same as in the video, we just had enough common sence to not taste what we made.
Ah the nostalgia, i used to do it with bathroom bottles, surprising how i am even alive
@@rusoruski3565 you are the next step in human evolution, that's how
Man, I did the same thing, that takes me back.
i’m dying. this reminds me, when i was a kid i was dumb and put salt and pepper in water and drank it. the potions stopped after that.
At least you had more than 2 brain cells
if you’re reading this and don’t know, the ingredients list on the nutritional label go in order from how much of the ingredient is used (ie if water is the first thing on the ingredient list, they used water the most). However given the fact that she didn’t think that her sauce would expire over shipping and that she has no clue who the FDA is, it’s safe to assume she doesn’t know that either. so going off the ingredient list to make the sauce also might be unreliable. this entire situation is terrifying
looking at this video a little more makes me think that matt and charlie also don’t know this. amazing
They literally point that out in the video, what do you mean?
Don't worry, she's a "chef"
I made a comment saying the exact same thing, even using water as a first ingredient example and then I saw this. Probably gonna get people bitching about me copying the comment lol
"It's probably safer to eat gas station shrimp out of a used toilet"
Thanks Charlie, I sure needed that pleasant image burned into my mind.
Gas station SHRIMP?!?!?!?!?! WTF?
Unless you are talking about in Japan then that's an exception.
@@user-bz6sr6ju2r ayo
I’m better than penguinz0
@@I_quit_trolling_now ratio
@@theemeraldsploosh8028 japanese tradition wants extremely clean bathrooms, i can see where it came from, its pretty strange
If there’s a lady on tiktok that’s calling herself a “chef” while selling a mysterious pink sauce , my first instinct wouldn’t be to buy it
Pretty much every chef that has a product on a shelf knows what FDA standards are. Pink sauce lady doesn’t even know what the F in FDA stands for.
@@backnine1542 feed dumpy assholes?
ikr?
brightly coloured = poisonous
You had me at tiktok.
This is like a mom and her child making pancakes and the kid is slowly mixing the ingredients, but then the mom does it 10x faster.
couldnt have said it better
And when the kid tries to do the same, their hand gets tired in like 10 seconds.
Yo fam I make short entertaining videos on RUclips as well, I’m still working on versatility, but I guarantee you will find something you will enjoy!❤❤❤
omg literally though
@@yungzyonTV shut up bot
I love how everyone else throws up from eating it and Charlie's like "not bad, not bad"
Love how we've gone from "Don't Eat Pink Sauce" to "I Tried Pink Sauce" within' the span of 2 weeks.
true character development
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That’s the internet for ya!
Here how about this "dont spend 20 dollars for a random woman to send you milk in 100+ degree weather with no form of refrigeration" to "here this is how you make this sauce at home and it still tastes like garbage"
@@BONERCRUSHER that profile pic bruh
Distilled vinegar + Milk can make buttermilk when timed and portioned right.
But shipping it raw is... Yeah.
"IT'S FUCKING RAAW!"
- You know who
Man.
@Kavetion wow ur funny
Buttermilk is a byproduct of making butter. It's not just adding vinegar to milk. I'm not defending pink sauce, but you're mistaken homie
Who doesn't like raw 🤷
The fact that they're operating under the order on the nutrition label being the order she made it in, instead of least to most portion is absolutely killing me
Well, it seems they're not taking this super seriously so I'm not all that surprised, but at least the original pink sauce looked like a sauce and reportedly was edible when fresh =/
From what I've heard Pink Sauce Lady probably would order the ingredients based on the manufacture process rather than the correct way.
The first ingredient in anything is what there’s most of. The amount goes down as you go through the ingredients list.
It'd be nice to see them actually try to make it properly
It can kill you litterally
hey charlie - just wanted to let you know how these sauces are usually thickened. egg yolks contain high amounts of emulsifiers. when yolks are whipped with oil, it can thicken sauces very effectively. this is how ranch and mayo are generally so thick, its probably also why the pink sauce went rancid because these eggs usually are not fully cooked and only par cooked from residual heat, only enough to kill pathogens. your guess about the mayo wasnt far off, it was the same chemical reaction
I think the woman who creates the sauce most likely uses pink fleshed pitaya, the one used in the video is white fleshed pitaya. Pink fleshed dragon fruits are more expensive and have an extremely pigmented juice that's dark pink. It can stain clothes really easily, which is probably what gave the pink sauce it's neonish/cool pink color and enhanced the color. A good example is dragon fruit smoothie bowls.
Oh agreed, tho i dont think she used fresh fruit. She probs used either just the juice, or a dehydrated/powdered form like that dragonfruit refresher at starbucks. Either way the sauce would possibly get pink
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Dragon fruit (the white on the inside ones) are $6 a piece. I'd bet there is essence of dragon fruit if any. It wouldn't be an affordable ingredient and literally tastes like nothing.
@@MadamMelonMeow yeah that makes more sense
most likely dehydrated dragonfruit powder
I'm not sure if it actually sold out, but she was visited by the FDA who, in her words, "accused her of poisoning the nation". She also claimed that, because she was visited by the FDA, no one can claim she's poisoning people now or something along those lines, but I'm almost positive the FDA is still investigating whether or not pink sauce is safe to consume 💀
from what i heard she only made 100 bottles for the first drop and they all sold out really quickly. Then she had to make a second batch to replace all of the damaged ones, but the FDA stepped in before she could sell the third batch
the better thing is to: if you find a stupid person dont do anything about it just sit and laugh at how dumb they are
@@saberwooah At the detriment of others health? Cause from how you have said that we all should just sit back and let this woman distribute something that can hospitalize someone
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@@jinnie4271 who cares? It’s natural selection
Charlie: "Yeah, we got the ingredients.."
*pepto bismol enters the ring*
I'm sorry you're not in Smash Bros.
And then it disappeared
@@johneden2033 Mr. President I know you are a computer and not very smart but please stay quiet
@@johneden2033 It's ok.. I'm in your heart, and that's all that matters..
Iron stomach
Charlie: “Now don’t get it twisted. I wasn’t getting pink sauce with the intention of actually eating it; that’s like putting a gun in your mouth.”
Also Charlie: *titles video “I Tried Pink Sauce”*
I read this as he said it in the video
To be fair, he technically tried Pink Sauce, as in he tried to make Pink Sauce
..clickbait exists
@Biggie cheese Pretty sure that was their point.
Unfortunately, Charlie's fans are too busy jacking themselves off over being a fan of him to bring this up.
Development chef here, if you ever need a hand I can create some recipes for you.
With this sauce, if you whisk the oil it will start to cream up and form an emulsion, that's what will bind it/ thicken it (kinda how mayo works). Ranch usually uses buttermilk so won't be a great thickening agent.
Baking Soda will react with oxygen, giving you bubbles and will make your sauce less dense if anything, cornflour (mixed with a little cold water) is a great way to thicken a sauce, although it usually has to be a made hot, like a gravy or jus.
Very insightful stuff ngl
@@zorufoxthing1688 if you've got a veg soup that isn't thick enough (unless it's got some carbs in it, that's a different story), slip a hand blender in your pan, get that thing going max speed and start drizzling oil. You'll have a creamy soup in no time! I'm pretty sure that's how they make cream of tomato in some big manufacturers.
@ٴٴ yo what
@@jasonsmith647 hella useful gonna start using this in the kitchen thx lol
Shouldve told every1 not to mix milk with anything that is acidic, like lemons, since it will go bad inmediately
Charlie: This stuff is bad quality, isn’t FDA approved, and can literally kill you
Also Charlie: So I tried pink sauce..
DONT READ MY USERNAME!!
Ok dont read my name 😑 ..
Read my name actually
These fucking bots dude
when will charlie fix these bots
It’s important to note that the risk of botulism exists in all honey, both raw and pasturized, since pasteurizing honey is mostly just done for mixing purposes and to slow down crystallization. It doesn’t reach the same high heat as other processes, so it can’t actually kill the botulism spores. Only the spores are able to survive in the antibacterial environment caused by raw honey, and you’re generally safe from botulism spores once you’ve reached 6 months to a year of age, which is why it’s important to not feed ANY TYPE OF HONEY to an infant, raw or pasteurized.
Raw honey does still contain living yeasts, however proper honey won’t have a high enough water content for them to be active and ferment, so it’s a non issue for store bought honey, raw or pasteurized.
So yea, as far as safety goes raw honey by itself really isn’t any less safe than normal honey, but mixing it into something else is what makes it unsafe. The milk in pink sauce is also a definite issue. And you still have to think about contamination issues, that exist just from her mixing, packaging, and then shipping all of these bottles off to other people.
P.s. there’s also a good chance-of botulism contamination from raw garlic. Garlic is a low enough water content that it won’t propagate just on the garlic, but when garlic is mixed with other things, like pesto or garlic in oil, an it’s left raw it’ll grow botulism and then produce toxins.
Hypochondriacs don’t appreciate this
So basically just don't eat anything to be safe
Knowing and familiar that any honey is dangerous for these reasons to babies, I was confused why the fact that the honey was raw was what would cause botulism. As if he just heard “raw” and said “yup raw shit I’ll give you bacteria”.
Keep it simple, stupid.
@@dblockjumper6929 just means to be careful about what you eat raw
Charles is my #1 favorite RUclipsr. I’m thankful I’ve discovered his channel a couple months ago.
This feels like that scene in Tom and Jerry where Tom tries to brew poison milk to kill Jerry and just throws tons of random shit in like Moth Balls and it makes a super strength serum instead.
Expected you guys to create real life Compound V or something.
Wow I actually remember that episode lol
Pink sauce IS compound V
@@kawasaki_voyagur1700 ya everyone does lol it’s so memorable lmao 🤣 or at least I remember it too. Can clearly remember jerry getting strong and his chest puffing up like a insecure dude in the gym lol 😂
i just watched the boys over the weekend and now the references are everywhere lmao
@@ItzMalick stop plugging your inrrelvent RUclips channel
Charlie looked like his parents were letting him cook dinner with them.
There should be a law against Charlie even entering a kitchen.
@@jacobfromallstate4963 everyone starts somewhere Jacób
@@Nehauon yeah, but not usually with poison.
I’m better than penguinz0
@@I_quit_trolling_now L
if you want a REAL pink sauce that isn't going to kill you, put mayonnaise and ketchup together. There, done, pink sauce
Don’t Read My Name
Damn I am not the only one to straight of remembered doing that in my wee years 🤘
@@LadyDeathstalker666 they sell it in bottles now lol, didn't know it was such a popular thing till i saw it in stores
The REAL recipe is just ranch sauce mixed with honey and red dragon fruit powder(this makes it pink).
Pretty much every famous sauce is pink or brown mayonnaise.
You don't necessarily need a thickening agent, since you're using oil you can use emulsification to get a mayonnaise like texture.
It's usually just a shit ton of work if you do it by hand lol
This is two years late here, but the lady on “How to Cook That” did an experiment with the ingredients and found out that interestingly, dragon fruit powder actually acts as a stabilizing emulsifier.
You’re a brave man Charlie, risking your life for the sauce
Ok dont read my name 😑 😒 😤 .
Read my namee
Bro has so many bots ☠️
@ٴٴ 🤓
Read my name
Even with all this fuckery, Charlie still made a more edible version of pink sauce than the tiktok lady did.
Yo fam I’m an upcoming RUclipsr, and I make a range of entertaining reactions, vlogs, and a variety of other content and I’m still working on versatility, and quality but I guarantee you will find something you will enjoy!🙏🏾🙏🏾🙏🏾💯
@@ItzMalick Stop self promoting on Charlie’s channel and grow your channel honestly.
@@acceptable1609 its a bot
@@ItzMalick ratio
@@Harleydavis1098 yeah :/ man I hate bots :(
Fact: The reason why the pink sauce can't be bought anymore is that someone faked their own death with it, and that caused the TikTok creator to remove it from the market.
DONT READ MY USERNAME!!
Ok dont read my name 😑 ..
And the FCA started the investigation
all because a woman thought that the F in FDA approval didn't stand for "food"
@@coronaveerus1630
And the labels
Charlie (2 weeks ago) : "Don't eat Pink Sauce."
Also Charlie (2 weeks later) : "I tried Pink Sauce."
DONT READ MY USERNAME!
Ok dont read my name 😑
Charlie just picks stupidest shitt off internet and gets free views. When was the last time he actually created decent content???
Rad my name
Very smart
this is just a more sophisticated version of when those kids at lunch would mix their leftover food and milk.
the ol reliable mustard chocolate milk ketchup strawberry milk hot dog straw combo
Keeler Surprise
Omg I remember kids doing this 😭
@@mrdgenerate public school 👍
I got in trouble for doing that once even though everyone else did it
matt being respectful towards charlie’s hatred of germs was very sweet
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@@ItzMalick tf you here for?
@@joeydotalca reply bots bruh
@@ItzMalick it gets not funny after a while
“What does it need matt?!?”
Divine intervention boys this needs literal jesus
charilie's use of similes, to describe how wrong things are, is impressive. where most of us would just throw in an expletive to "strengthen" a description, he puts in a concoction of exotic extremes that just tickles the funny bone. like "eating gas station shrimp out of a used toilet." just wow. the comparison is its own little story.
This is why we love Charlie
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He is both jesus and shakespeare
@@polygonally_dunce7813 he is Charlie White. The man of many talents
Rest in peace charlie. His last moments were in agony and slow. May the radiated remains of him be preserved.
Im pretty sure if there was nuclear war we'd have a better chance of surviving the bombs than consuming pink sauce
@Dont go to my page okay, I won't.
@@solidsnakeshugecake pfp checks out
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@Dont go to my page alright, I won’t do that
The "pink sauce" I make at home is literally a mixture of ketchup and mayo. I thought that's what she did at first until she announced her abomination.
Like Jack’s secret sauce minus the pickle relish
thats what i thought of too.
That's called Fry Sauce
@@jenniferb.awesomeyou are obviously not british
@@Woohoowi1 Nope I'm not. But it's a common thing in the US to mix ketchup and mayo and it's called fry sauce.
Jesus Christ, I've never noticed how short Charlie is. He always gave off that 6'9 energy
I was honestly expecting the bowl to disintegrate completely when they added the g-fuel to the uh- pinkish brown sauce
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@@ItzMalick I respect the hustle but I wouldn't spam it everywhere lol
@@arthurmorgan4041 its a bot
@@ItzMalick change those thumbnail bro
As of now, the FDA actually showed up to her house and they layed down the law. She ain't allowed to make sauces, food ect and ship it anymore. And the silver lining, all her money she made off potentially killing people she has to pay it back cause she got a hefty fine
Yikes
That’s what we call GOOD karma.
W
if you are starting a business and you don't know what the FDA are, not even the SLIGHTEST. Just don't bother to sell the product (you're making) at this point, unless if you wanna ruin the business.
What a surprise!
The fact that Charlie looks so wholesome and small when near other people is making him more loveable tbh lol
I didn't realize he was that tiny! Makes me feel good about being short :)
He’s 167 cm😭
To be fair, the dude in the grey shirt looks massive. Like at least 6’8”
@@l.4NF damn i'm taller than him
This comment would make him so upset bro 😭
Personally, if I wanted to make a vibrant pink sauce (not just the pinkish color you get from, say, Sriracha mayo), I'd use beets instead of dragonfruit. Beets are much cheaper and have a flavor that makes more sense in a savory sauce, not to mention more flavor in general.
I see makes sense
Charlie looks up when he’s talking to the other dude so adorably towards the beginning, as a fellow short person it’s hard to not look adorable when looking up at others when they talk
LOL, I noticed Charlie’s look, also. Reminded me of one of my BFFs from growing up, in fact. As a tall person, I agree with the adorable short person sentiment.
The old baking soda mistake, damn. I remember one of the first times I tried to bake cookies, and I accidently used a tablespoon instead of a teaspoon of baking soda and they came out so salty they were spicy, like Charlie mentioned, so salty they burned. But watching them make shit with no measurements or outline is too hilarious lol
The mention about mayo, I was going to say early that I swear there must be an egg in there somewhere and she just forgot to list it lol
I don’t think she forgot to list it, I think she avoided putting it on the ingredients list so people couldn’t recreate it. She instead settled on putting “may contain: eggs” at the bottom of her label.
Pretty sure in one of her TikToks there's a large not labeled container of what looks like mayo that is with the other ingredients
@@Zeldafan36 Keen eye, nice. Yeah and even with their... recipe, Matt rightfully pointed out there was no bonding/coagulating agents from the base ingredients so I knew something was wrong. Seems she's being even more duplicitous than I thought before
@@TeddyOG i remember watching another RUclipsr who does sauces mention that. Basically if i remember correctly most sauces use mayo or mustard if they aren't vinegar based. Honey can bond it but there wasn't enough in pink sauce evident by the texture.
@@TeddyOG you can make Aioli with garlic and oil, I feel like you could make it without egg
This video brings back memories of when me and my brothers put every expired food and condiment together in a bowl and it smelled so awful that I gagged a few times. We had to wear gloves and masks to put the concoction in a grocery sack and put it in the dumpster. We had to throw the bowl away because the smell wouldn’t go away. This was all while our parents were gone at work, and we’ve never told them about it. I recorded the entire thing but deleted it for space, and threw away the jar we kept a small sample in before we threw the entire bowl away. It was salmon colored, thick, and chunky. We call it the forbidden soup and now it’s an inside joke. A very nasty inside joke
RIP deleted video and forbidden soup.
The original pink sauce
RIP forbidden soup.
You will be remembered.
Little did you know the forbidden soup was found by tik tok and was resurrected as the Pink Sauce
When life was fun... and smelly
It's nice to see Charlie branching out into horror content
One note for everyone watching about the raw honey thing since it was paired with milk on the same sentence: honey doesn't need to be refrigerated, nor does it expire. Milk does need refrigeration and does expire. The issue with honey and specifically raw honey is that pasteurization takes care of a lot of microorganisms that are natural to honey but can make you very sick if your defenses suck. It's the reason why you can't give honey to babies younger than 1 year. They can get awfully ill and can catch shit like botulism since their immune system is still developing.
The problem here is that the honey isn't pasteurized and that the milk isn't being refrigerated.
Thats very true. A lot of people assume honey is good because it doesnt go bad and it does have antimicrobial properties--but that's honey thats been, like you said, properly pasteurized. Theres an episode of Naked and Afraid where the survivors try to eat raw honey and they end up getting violently ill. But it was not properly disinfected, they just ate it right out of the hive, bee shit and larvae and all
I fucking learned something new today
isnt that like 400x more deadly now?
@@bigschmill294 from what I’ve read the healthful properties of manuka honey that’s raw comes from methylglyoxal. When it comes to using eyedrops from honey it’s important to get it sterilized. From what I’ve read it’s okay for wounds and from experience consuming raw honey has caused zero issues. Now, using a tv show as an example is a bad idea because - let’s be honest - how real is reality television? If it was real, it sounds like they had zero safe food handling precautions. I’m aware of botulism risk, but consuming raw honey should be alright for the vast majority of people, because in many regions of the world it was their only source of sugar.
how Americans dont eat "raw" honey? In Greece we produce a lot of honey so its pretty popular and we keep it in honey bottles and dont need to store it in the refrigerator. If it starts to "solidify" we put it above a heater and becomes "good" again. Natural honey is so good and healthy deprived of any "unorganic" substances. You can also make some pretty good sauces, dips and ever pour it on greek yoghurt.
So nothing wrong with putting honey in pink sauce but it could start to solidify and become kinda crunchy.
It's a recipe for botulism. As someone who owns a restaurant and pickles their own vegetables, homemade hot sauces, etc, I have been following this closely. The sheer idiocy behind it is astounding. You can't feign ignorance as a defense, the variances and codes are a simple Google search away.
She says she is a professional chef/caterer; woe be those who would eat where she is working.
Maybe she is lol I mean she knows how to properly mix the eggs with the oil lol I know it’s easy but many many people can’t make mayonnaise no matter how many times you showed them
Obviously all the other crap she used is just nonsense 🤷♂️ what made her wake up one day and decide to make that shit mix
She clearly just self identifies as a professional chef/caterer without actually being skilled enough for either.
Whoever gave her a chef licensee (or whatever they are called in the cooking filed) should be investigated too. Either this is a social experiment or a marketing schemes for shock value. Ain’t no way she’s a chef and doesn’t know what FDA means.
@@SawerrygIlIIl573 I could be wrong but I doubt she's *any* form of credentialed chef. That would require a food handlers permit, and she likely doesn't have one as it appears she'd get every question on the test wrong.
I have seen her referred to as a professional chef but her nails make me highly doubt that. But I also don’t know who she is
What a man, willing to put his life on the line for our entertainment.. not only did he eat it unscathed, he seemingly grew in power. Truly a being not meant for us mortals to witness
DONT READ MY USERNAME!!!
its kinda sad that thes only replys are bots
@@Snowability there's so many.. I can't delete them :(
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You need to emulsify the oil in a blender, adding the other liquid ingredients to it, liquids first then the solid stuff like the dragon fruit and spices last. That's what will give it a thicker consistency. Thanks for the entertainment.
Pink sauce: An infinite amount of health issues and concerns that could seriously harm you
Charlie, not giving a shit: Matt, how about we make an equivalent? Great idea
Here before these bots infect this comment, you are saved.
@@Kidey11 thank u bro
The problem isn't the ingredients, it's how it's shipped. Eating pink sauce same day is no issue
@@goldenirie I think the heat wave did most of it. In TX the back of a FedEX truck can go upwards of 130f. There are plenty of non refrigerated sauces that use acid fermentation to preserve milk. Like them hamburger sauces they sell next to the mustard and catsup.
Ain't no way you genuinely think the sauce and ingredients themselves are harmful to you
“tiktok Pink sauce is lethal, no one can top it”
Charlie: “hold my pink sauce”
I make better vids then Penguin Z 0
Yur I make entertaining videos as well
Jesus Christ
The bots are out of control
@@yungzyonTV lol
I see quite a few comments about this, including it being mentioned in the video, so for anyone interested in how to thicken something like that. You start with egg yolks and an acid, vinegar, or lemon juice are most common. Whip them into partial submission (they start to thicken). then drizzle in the oil while continuously mixing with an electric mixer. This is done first before any other ingredients. It will quickly whip up into mayo, this is exactly what mayo is, an emulsion of those items. Stop here if you hate science, keep reading if you want to learn to be a better cook.
SCIENCE TIME:
The basic science, If interested, egg yolk has a phospholipid in it, that lipid has one end that attracts fat (oil) and the other end attracts water (acid), he doesn't judge. Most of us, actually ALL of us, should know fat (oil) and water (the acid) don't mix, they're the haters, but if you beat them enough they will figure it out, as most of us would learn what we need to do if we were getting beaten. Those lipids will be like "dude why should I have to carry oil AND vinegar, wth they ever do for me? Why am I doing all the heavy work and those guys are just hanging onto me. It's not right!" so you need to beat them down (electric mixer), til they can't fight back anymore. They just give up and do what you want, which is to hold a particle of each on the respective ends, being the glue that holds the fat and liquid together into an emulsion which is often mayo or aioli.
(edit added this in) just so no one says shit thinking they sound smart and they're wrong, while whipping fat and liquid creates an emulsion to thicken, whipping cream into whipped cream is not an emulsion. There you're just beating air into the fat particles. So you need cream with fat and not a no/low-fat version.
Now you can go impress someone by making your own mayo, we used one in our restaurant that we made fresh every day. Homemade mayo with very coarsely chopped basil, with some salt and pepper. Delicious on a chicken sandwich. Or make a garlic aioli.
Imma liking this for your time and effort
I didn't think I'd understand the science of it, but you break it down quite well, thank you!!
Thank you professor
That was.... Quite entertaining and informative 👏🏾
Loved the personification of ingredients 😂
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To the guy in the video that asked “what makes it pink?”, that’s the wrong kind of dragonfruit if you wanna make it look like the original sauce that the creator advertised. You gotta use the kind that is pink/red in the center, sometimes called “red dragonfruit”. That’s where the color to make it “pink sauce” comes from.
You could have left out the eggs and oil and just mixed mayonnaise with all the other ingredients she uses because she practically made mayonnaise as that is what the eggs and oil is for it’s mayonnaise but with all the extra crap she put in it
From what I can tell it's pretty much just mayonnaise with dragonfruit in it lol
@@mellow_mallow don't forget the milk and honey to kill you!
@@mellow_mallow and not just regular dragonfruit like the kind they're using here, it's the one with pink flesh that has been freeze-dried and pulverized to be used as a food dye
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its hilarious how everytime they "recreate" something in the kitchen they do everything but recreate it lmao
It honestly pisses me off so much. Why is it that every youtuber that recreates something fucks up at the 2nd ingredient. Idk why this annoys me i think i just have ocd or something lmao.
Don’t take it seriously
@@mauritshagedorn856 well they dont really have measurements and they are just having fun man
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man as a chef the whole "no thickening agent" thing hurts. Vinegar plus oil plus aeration equals an emulsification basically the same principle behind hollandaise sauce.
watching yall completely BS the recipe is like watching my third-grade self make "potions" in the backyard... no thoughts, no recipes, just Vibes
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the real reason charlie tried to prevent us from having pink sauce is so that he can have it all to himself
@DONT READ MY PROFILE PICTURE ok I won't
@@Instabruh.User.. nah urs is shit boi
stop you're gonna get yourself in trouble the truth is too much
@@Instabruh.User.. your nothing compared to him
That greedy moist bastard
Still convinced she dumped pink food coloring and ranch into a blender for the videos and the whole making her own sauce and shipping it was an entirely different fuck up.
It was probably a quick dump scam to get some bucks out of it, or a fly-by marketing strategy. The model obviously being to sell some batdoodle product make it blow up commercially because of how insanely stupid it is, then use the newfound clout and audience to promote something more bound to sanity
Yeah, dragon fruit as a coloring is a LOT more expensive than food coloring
Freeze dried dragon fruit perhaps
14:22 that is genuinely the best recreation of the villager hmm I've ever heard
15:11 I love how when Matt tries it, he doesn't look disgusted... he looks more confused and offended. It's like he's thinking "how DARE you taste so shit!"
Charlie's reaction has me dying 😂15:06
Eclipse you here!🔱
@M soccer sucks dnd is way better
@@vergil2307 Agreed
Part he smell so funny lol
@M you’re not a real football fan if you call it “soccer” 🤮
I GET SO JEALOUS OF HIS KITCHEN and he cooks like a child 😭😭😭
Damn i forgot he had such a cool and spacious kitchen too bad moist is cooking like a kid in there
FR 😭😭
Fr 😭
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@@ItzMalick I guarantee you I won't.
“I tried pink sauce”
The next day
“Don’t try pink sauce”
Pov: You dare your friend to drink the “drink” you made at the lunch table
My favourite thing about the pink sauce thing is when someone on TIKTOK asked if it was “FDA approved” the maker said “What do you mean FDA approved? The pink sauce is not a medical product.”.
💀
💀
To be fair, we usually think of FDA-approved for drugs but yeah... That was... A red flag.
💀
Lol
I imagine they probably cook some of the ingredients together, rather than just mixing a bunch of raw materials and calling it sauce. That is probably how it comes together and thickens.
I used to make homemade mayo at a restaurant I worked in. Mayo is an emulsion of eggs, oil, and a bit of an acid. No cooking needed, just need 2 ingredients that would usually not mix, like oil and water, in this case, oil and vinegar or lemon juice. Whip it til it thickens, then slowly, while still continuously mixing, drizzle in the oil.
SCIENCE TIME:
The basic science, If interested, egg yolk has a phospholipid in it, that lipid has one end that attracts fat (oil) and the other end attracts water (acid). Those little lipids will fight, so you need to beat them down, mixer, til they can't fight back anymore. They just give up and do what you want, which is to hold a particle of each and the ends, being the glue that holds the fat and liquid together into an emulsion which is often mayo or aioli.
@@donna8168 Who the fuck was originally like "ah yes now that i've beat the lipids of the egg yolk i finally have the key", god scientists are such nerds...
@@donna8168 I'm so glad you were able to explain this as there is a lot of Science in cooking that most people do not realize. 😊
They definitely should be using a food processor or a blender, you have to add the oil slowly to make it thicken up.
@@axdisputed1339 I know isn't it great
Cooking with lack of experience just looks like a chemical science experiment gone wrong.
It’s comforting to know there’s other adults out there just as awkward in the kitchen as I am.
Charlie: Nothing will convince me to lick a spoonful of this stuff.
Also Charlie: Let’s do this. Come at me.
DONT READ MY USERNAME
Ok dont read my name 😑
Bro the bots 💀
The bots 🗿
The bots have taken over
Why does this feel like when I was a kid and me and my brothers would throw together whatever the hell liquid usually is in the fridge then dare someone to drink it
that’s exactly what this is lmao
Lmao
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I'm sure someone's mentioned it, since I'm always late, but, wrong colour dragon fruit. That's where it gets the pink from.
Charlie should make his own sauce called the "moist mayonnaise"
Water plus mayo 🤣
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@@ItzMalick That's great, too bad I don't care
The Moistard
The dragón fruit has a lot of water, and considering the price of the original pink souce, probably it used dried pink dragón fruit powder.
Yup. I watched a video where someone recreated it successfully and they used powder.
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I've seen some people make it and it genuinely turned out really similar to what Chef Pii had in her videos. Their dragonfruit were really deep red in those videos. A few people ended up with white dragonfruits and did have to add some coloring. But either way, they overall seemed to make a similar sauce that wasn't too bad, taste-wise.
3:56 the way he asks Charlie if he can touch it so he doesn't have an existential crisis
after hearing of pink sauce i imagined people doing the "pink sauce challenge" which is similar to the tide pod challenge: you just eat pink sauce and maybe survive
Darwin award olympics
Glad to see Charlie making his new cooking channel: Cooking With Critikal kinda looked a little to close to binging with babish but I have hope for it!
Just in case, raw honey doesn't need to be refrigerated. It's actually difficult to spoil if you don't mix anything in it. It can be held for your whole life in a cupboard and most probably will still be edible.
Yeah! Not only that but it has antioxidants and it's antibacterial!
I’d honestly never heard of people refrigerating honey so that part definitely confused me
They found 3000 year old honey from ancient Egypt which is still edible.
@@SleevelessSleeves actually you shouldn't refrigerate honey if you want it to stay liquid, refrigerating honey causes it to crystallize and you can make it spreadable from there.
Key part being "if you don't mix it with anything."
as a chef w experience making sauces, looking at the primary ingredients you guys have, I'd assume the original was MOSTLY ketchup + Dijon, with just a small amount of the other ingredients and just enough pepto to lift the color.
Rest in peace, charlie. Your content has inspired millions and you will be missed dearly.
.-.
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@@Instabruh.User.. your content is literally a tutorial on how to lose your father and get no bitches
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*Sees literal dragonfruit on the counter"
Bruh, there is 0% chance dragonfruit is going into a savory "Ranch-like" sauce.
dragonfruit doesn't really taste like anything, and the original creator probably used pink dragonfruit to give the sauce it's color
@@grottyPoltergeist but have you seen the motherfucking price of it i couldnt Eat it if I dared I'd go broke
You know that Charlie is a good chef, because he masterfully cuts that dragon fruit at: 3:37
Pro tip, if you don't have cornstarch for thickening you can use flour but wet the flour so it's a watery paste
2:58
“We’ve got.. I think everything that she uses”
Fuckin pepto bismol lmao
This gives off strong “I am 5 and am making potions in my mom’s bathroom with everything under the sink” vibes
"That pink sauce lookin like they held Kirby hostage and forced fed him Taco Bell until he crapped his insides out."
I'm just reacting to "raw honey", and want to point out that honey is actually the only source of food that cannot go bad. Some honey was found in egyptian tombs that were over 3000 years old and it was still edible.
Milk was a bad idea though
Yeah he keeps pointing out honey which is kind of funny to me because like you said honey literally cannot go bad, it can like crystallize but it can't expire. Putting milk in any shipping item ever though is just a terrible idea.
Raw honey, which has yeast in it which if left out (like in an uninsulated cardboard box) can develop into botulism. The honey that is indefinitely shelf stable has been pasteurized and we’ve been pasteurizing honey for thousands of years
6:15 most genuine Charlie smile I’ve ever seen
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@@ItzMalick Yo fam didnt ask.
You add everything except oil, vinegar and seasonings to the bowl. Put the vinegar in. Measure the amount. Add equal amount of oil slowly and whisk while doing this. It will bind and get thick. Then add your seasonings.
Alright Kenneth
@@erikeriks lmfao
@@erikeriks If they wanted to do it seriously. They probably dont have all the correct ingredients but Matt said theres no thickening agent. A vinegarette is made with vinegar and oil whisked together vigorously until its homogoneous. That would be matts thickening agent he wants.
This reminds me of middle school when you’d just mix everything you didn’t eat into a pile of dubious food
Bro I actually felt this in my soul💀💀💀
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@0:20 Even though the danger with it is bacteria and not viruses, "viral sauce" does make it sound like something you shouldn't consume.
I see that when Charlie told us that pink sauce was poison that he really just wanted to monopolize all that yummy pink slop for himself
Lmao dudes a bot
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14:22 actually sounded like one lol
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Actually not bad ngl