Cutting the cake with floss works better if you have the cake up on a stand so you can pull down further so the floss will go flat against the stand. We used to do that on occasion when I was in pastry school. Gets you really clean cuts.
It's surprising to me he didn't give this one a good test-- wires are used to cut clay, cheese, fresh/unfinished cure soap, plenty of soft but sometimes dense things, especially ones that are just too big to get with a knife in one go. Like maybe dental floss isn't the best choice-- but then, cake is also usually a lot lighter than those things that need wires, the only real issue is that many cakes are larger than even your largest bread knife. Unless you want to start breaking out a whole sword, wire/floss/etc is just clearly a better option.
@@hakasims that's a fair point! Though this applies to a knife too, doesn't it? I still think something like a cheese wire would be easier to use for a large enough cake that you wanted to cut evenly/in a single unbroken stroke across the dish. But then, I'm not a baker, not even occasionally, so it's very possible I'm missing something Obvious.
@@dietotaku I agree. Hardboiled eggs are so easy to peel that way, especially if you put them in iced water for five minutes after the boil. Perfect if you want to store them cold for later use.
Listen josh the tear an apple in half with your hands is one of my fondest memories from kindergarten as one of the guardians would do this in front of me. It’s been 22 years and I’m still in awe, please if you can do this trick show as many 5 year olds as you’re humanly capable they will never forget your awe inspiring strength and skill
The floss and cake thing is actually a baking trick my cousin has used for baking for like 3 decades. The problem is you tried to cut the cake while it was on a large flat surface. That trick only really works when the cake is on a cake stand of similar size to the cake. Once the floss is all the way down you sawblade back and forth a couple times with downward force to split the bottom. It can also be used to "shave" the cake off a stand so it can be moved. You also need to think about the cleanup. A knife gets super goobered with frosting on a cake like that, the floss doesnt and can simply be thrown away. Its got it place, its just not a large flat countertop...
Floss (or fishing line) can be also used to cut the cake in even layers (just loop the floss around the cake and pull to close the loop), which can be hard without long enough knife. It can also be used to cut other delicate foods that would stick to a knife - I was recently cutting slices out of really gooey brie cheese with a bit of fishing line - no squish and no tearout.
The pizza reheating trick actually works phenomenally, just not as the viral version shows. 1) Don't use an ice cube, it's too cold and too much water, so it just takes longer and turns the crust soggy. Just a splash of tap water will do (maybe a teaspoon). 2) Lean into the potsticker technique and put the pizza in a *dry* pan for a couple minutes first before adding the splash of water and covering to melt the cheese. 3) The cheaper and greasier the pizza, the better this works. It basically fries itself in its own grease. I'm not exaggerating when I say Little Caesars pizza reheated this way is now like my #2 favorite pizza of all time.
The way I do it is similar: 1. Melt butter/oil (I use butter) in a pan (probably unneeded for greasy pizza, this is mostly for leftover store-bought pizza) at medium heat (5 on my stove) 2. Put pizza in pan without lid for three minutes 3. Turn down heat to 3/medium-low, add 1-2 tsp water to pan, quickly put lid on (I usually just put the water in the underside of the lid so the water goes into the pan when I put the lid on), cook for 5 more minutes, done.
@@SteveSherman-ij5gm No need to be such a snob. There's pizza, and then there's chain pizza- they are two different foods, and there's a time and place for each. On Sunday game day, I want a floppy Domino's supreme pie and a dozen lukewarm undersauced wings. As a Philly fan, the disappointment is appropriate. When it's time for real pizza, I want Beddia or Scarr's. There's room in life for both.
@@AzureShadow42 My buddy does something kind of similar, he cuts the pizza into a rough dice, scrambles it in a pan with some eggs, and calls it a pizza omelet. Not my favorite way to eat either pizza or eggs, but it does work surprisingly well!
@@SteveSherman-ij5gm I'd say you need to revisit Philly to understand just how dire our pizza situation is here, but I'm not that cruel. For me, there are only five or six pizzerias within 50 miles that I consider legitimately "good". Everything else is Domino's level or worse. You haven't truly had Philly pizza until you've been subjected to a manhole cover of flaccid gummy crust, sugary jarred sauce, and four pounds of Sodexho's finest bulk mozz with the texture of Double Bubble. You might be thinking of NYC, where any $2 slice shop will give you a respectable slice with flavorful sauce and a nicely spotted crust that is superior to any "gourmet" pizza in any other city in the country.
I can see the cling wrap in the freezer one helping someone who has hand issues like arthritis or nerve damage. If they struggle to get their food wrapped, that tiny bit of extra time before the wrap sticks to itself might be really really useful.
@@soude85 You shouldn't use aluminium foil with anything acidic or basic as this breaks down the foil and aluminium particles end up in your food - which is pretty toxic. So yeah, you can use aluminium foil for a lot of things but not all.
As someone who came from the fine dining industry, i really appreciate this guy's channel. There's way too many people on social media peddling awful food hacks for likes. And people trying to school you when they are foodie fanboys at best. Like, just because you really like Anthony Bourdain, doesn't mean you know how to cook. Most of these people wouldn't last one hour on a cook line.
Yeah I recently found this out as well. Before that I always just used a pan, put a little water in the lid, and then put the lid on. The water will simply drip into the pan when you put the lid on. If your pizza is less greasy, you can use a little oil or butter I guess
@@DanMcquarters There's zero chance a soft mango will ever break a glass lol if that were the case, simply handwashing it would be enough force to shatter it.
Hey Josh, you’re probably not going to see this, but I’ve been a picky eater my whole life, only sticking to a diet of ramen and fast food. But once I started watching your videos, It looked so delicious, and physically made my mouth water, and once that happened, I decided that I wanted to stop being a picky eater and start flowing off into different types of foods. So I just wanted to say, thank you. Your cooking has truly helped me a lot.
Hey, I'm proud of you, stranger! My husband is similar in his tastes because of his upbringing, and it's been a struggle over the years to widen his culinary scope. It takes real dedication to change the habits of a lifetime. Steady on! You'll discover so many great new flavors and textures!
It dawned on me after watching this video noticing how the theme of your videos have changed so much this year. I thought "I wonder what his videos started as". I just watched your first video you posted. The slim palate. I thought I was hooked before but knowing how your passion for cooking started has just brought it all to a whole new level. Mad respect for you Joshua! You're the real deal. Also just wanted to say that you had me literally laughing so hard I was in tears about the "ripping the apple in half" part of this video! 😂
Use the water on bread technique for all sorts of bread reheating, especially FROZEN BAGELS. Wet them, then toast whole. Split once done, you'll have crusty outside, fluffy inside bagel 🤌 Kenji's hack, so you know it's good if you know it's his work.
If they're frozen, you don't even need to water them. Just straight from the freezer to an oven pre-heated to ~210 C (410 F) for 10min. Works like a charm.
Yeah, the key to the water thing is that you're unstaling the bread with heat (it's a slightly reversible reaction as long as there's water present), but you need water to make up for the oven drying and to truly unstale it. In theory it works in the microwave too, but it's pretty hard to get everything perfect enough to maintain a crust.
Really appreciate your thorough testing of these various hacks. Not all of them are useful, but the ones that are could be real time-savers in the kitchen. Will definitely experiment with a few of these myself.
I use the butter softening method from time to time. But i use a ceramic mug because it holds more heat than the glass. Its mostly usefull in the winter when my room's temperature is too cold to soften butter.
I haven't laughed so hard in a long time lol thank you, genuinely. I do have to say the tongs juicing a lemon thing is actually so smart and genuinely helpful for people with hand/wrist issues. I was in an accident that reduced the usage of my dominant wrist permanently and cooking is usually when I have to do a lot of things that make it hurt (squeezing hard being one of the more difficult things). I am very glad I saw this one!
13:43 I CAN FIX THIS ONE Use a frosting tip to pit your cherries. Turns a single-use tool into a multi-use tool and the fact that frosting tips usually come in sets with multiple sizes means you have options depending on the cherry variety. Source: I bought a house in winter without knowing one of the trees had cherries and had to improvise my pitting tools.
Fun random thing: Microwave ovens don't actually ever run at 40% power: it's only ever 0% or 100% so they switch on and off for a 40% duty cycle but they take about 3 seconds for the magnetron to turn on.
I tried the box grater hack on Thyme on the smaller holes and it works! Picking thyme leaves off of the stem is so much of a hassle and I was shocked to see it be effective
@@jaysont244 Yep. People don't get that, even with an herb stripper, it works better to go down the stem instead of up. The only issue is at the very top where the stem is so thin it will just snap. I used to have to pull Thyme and Rosemary at work all the time. I tried so many methods. I got to where I'd just hold near the top and pull downward with my fingertips to strip off most of the leaves and toss the rest. Or, to waste less, you can then snap the tops off and, when you've collected enough, rub a pile between your palms to break them up.
I use the apple hack when I go hiking. Splitting an apple without making a mess or making your pocket knife sticky is great. Either because you don't like biting into a whole apple or you want to share. Sharing a large apple on a hike is great because it's a nice light snack that won't make you feel uncomfortably full when you continue.
@stizelswik3694 I have terrible grip and upper body strength. I'm a 5'0" woman. If I can crack an apple in half so can you (Barring genuinely limiting issues like arthritis, missing fingers, carpal tunnel etc). It's about technique and leveraging the apple's weaker points to your advantage. Some are easier to split than others because of their shape. Once you learn the technique you can specifically shop for an apple with the right shape to take on hikes or other excursions. Also it's just really fun.
For cleaning a "burnt" pan I use washing detergent (which you normally use for laundry) put two spoons full in, add hot water and let it sit overnight. The next day, usually no real scrubbing is necessary. Thanks for the other working hacks.
The water on stale bread was actually what I learnt from my parents, they would put bread slices or rolls under tap and then toast it. Regarding cutting cake with floss - I used thread to cut cake when I was cutting up layers, it actually works nicely if you want to cut even layers to put frosting in between - you wrap the thread around the cake at the height you want and pull, you end up with perfect layers as opposed to if you cut with a knife and go off course by mistake. Floss would probably work the same.
try putting the old pizza slice in the airfryer for 3-6 minutes at 200 degrees Celsius it will give the cheese a good ooze nd keep the entirety of the crust crispy
For the last tip though, just using the lid of the pot with a kitchen towel over the lid and the handles to hold it in place while you pour. Just don't open the lid too much or else you get sink pasta. Going slower is also preferred, since getting the aforementioned towel wet is also a quick way to get sink pasta AND hurt your hands.
Fun fact, the reason bread goes stale is not because it gets actually dry, but because the starch in the bread binds water from the moisture in the air and crystallizes, therefore becoming hard. Heating bread removes that water into vapor which is why it revives it temporarily (though it doesn't completely reverse it which is why re-heated bread goes stale much faster than fresh bread). It's why also microwaving stale bread is really good way to revive it, as microwaves are very goot at removing moisture.
thumbs up, its true. Also thats why you getting bad bread if it gets put in refrigerator instead of freezer. You still have moisture in the commonly used refrigerator.
i LOVE the reverse strainer and i'm mad that i've never thought of it before. my biggest obstacle when i'm cooking pasta is having room in my sink to set the strainer down because i don't have enough hands to hold the pot AND the strainer. this will save me so much effort and as a bonus, easier to rinse off the outside of the strainer so i'm not wasting water washing it after every use.
The first thing i thought of seeing that trick was that water would come out the sides and down the handles and burn the hell out of you so please be careful.
@@te8547e I use this pretty frequently - the other benefit is that you can use a strainer that won't hold the noodles. The water gets channeled by the strainer and it's super easy not to burn yourself.
I need both hands to hold the pan because A) I have one bad wrist, but more importantly B) the stupid pan handle rolls in my potholder so it gets all out of control when I do it one-handed. (Maybe I need a different pot-holder, or a non-heating handle.) anyway, this hack might be a good solution for me.
@@te8547e As long as you're holding the handles level (and not tilted with one hand lower than the other) and you're pouring slowly, there is zero chance that the pasta water will reach your hands. Be slow and careful and it's 100% safe.
For the pizza reheat, don't use the ice. Just straight on a heavy pan, enough tinfoil to cover the top, it steams itself and gets much crispier on the bottom.
Wow, this video is awesome! 🌟 I love how you tested these viral TikTok food hacks-such creative ideas and practical tips! The results are super impressive and definitely inspired me to try some of these hacks myself. Thanks for sharing your experience and making cooking so fun and innovative!
Cutting cake with floss is not meant as a hack for cutting it VERTICALLY, it’s meant to help you cut a cake HORIZONTALLY. It’s the exact way a professional cake leveler works.
@@sleinadb yeah I don’t get that either. He performed a vertical cut and it worked perfectly. But somehow he thought it wasn’t useful. Like…I don’t know if you could even get that clean of a cut using a knife.
8:58 this technique is kind of similar to how we do it in SE Asia when deep frying, except we “sprinkle” some water into the hot oil while frying. This supposedly makes the thing more crispy. 🤷♀️
Jesus loves you ❤️Please turn to him and repent and receive Salvation before it's too late. The end times written about in the Bible are already happening in the world. Jesus is the son of God and he died for our sins on the cross and God raised him from the dead on the third day. Jesus is waiting for you with open arms but time is running out. Please repent and turn to him before it is too late. Accept Jesus into your heart and invite him to be Lord and saviour of your life and confess and believe that Jesus is Lord, that he died for your sins on the cross and that God raised him from the dead. Confess that you are a sinner in need of God's Grace and ask God to forgive you for all your sins through Jesus. Time is running out.
We use the cup one a lot. It works well in smaller kitchens where pulling out an entire cutting board doesn't make any sense. Cut the mango on a plate and use the cup to get the flesh out. It's also a lot faster if you aren't making RUclips content. Josh says he is giving these a real shot, but sometimes its really easy to tell he is doing the "As seen on TV" thing where people exaggerate their failures like dropping a bowl of popcorn and it goes flying across the entire living room.
@@jvallas Yes, this is how I've always done it for both avocados and mangos. I actually don't know a good technique for getting an entire side of the mango, which is the main benefit I see of the cup method.
Here's how to get bacon both crispy and juicy at the same time. Put a long pan with water underneath so it steams, but do it at a really high heat so it crisps (my oven goes to 275c)
@@SteveSherman-ij5gmfrance have a culture about not wasting, not throwing away, not spending too much electricity (we learn as kids by our parents to always turn the ligh off after leaving a room "it's not Versailles castle here!", we don't have AC in majority of houses ect). So when you buy bread and it's stale, we make an effort to not trash it. Also reheated bread is not used as a replacement of bread but as another option, crunchy tartine for breakfast with butter or jam, maybe spread some cheese or pork spread if it's later. Fresh bread is used for finishing sauce in a plate or just as it is
For reheating pizza- if you have an air fryer, use that. it can dry out the pizza if you let it go too long (like the oven) but i find it's more forgiving on that front, but still offers crispy crust and gooey cheese
the trick of wetting your bread a bit before putting it in the oven works really well with stale stuff - i'm french so we eat a lot of ryes, sourdough, baguettes etc and it's always worked really well. it can work on puff pastries like croissants too. also, i don't know why the hair straightener trick didn't work because putting a lighter to a bottle of wine can definitely get the cork out, and i doubt that's hotter than a hair straightener.
@18:24 I have a flat type of sieve that's the shape of a semi-circle. It covers about half a pot/pan, with a handle on one end, explicitly for this kind of "reverse straining." It's got notches that fit into the rim of the pan to keep it from sliding out of place, and it helps hold back solids from slipping out from underneath while you drain liquids to your heart's content. I hold it over the sink with the handle of the strainer aligned with the handle of the pan. It's never slipped or caused me any issues, and it feels cleaner than setting a strainer in my sink and dumping food into that. I love it and use it all the time, way more than the actual sieves/strainers we have lying around. It's also much smaller than a typical strainer, making it much easier to clean and store (especially since it's flat and doesn't take up half the dishwasher rack).
Can you briefly talk me through the cinnamon rolls? I feel like trying to get it underneath the roll is going to mess with it too much. Is the dough very chilled?
@@Schpoonman I do actually chill a lot of my desserts before I cut them! Not frozen. Just not completely soft. Also I dust with flour lightly to keep things from sticking. I usually just slightly shimmy it underneath and it works. No squishing!
Regarding juicing the citrus. The microwave process does actually work. A whole lime in the microwave for 5 seconds (not cut and 30 seconds) will break the cell walls sufficiently without cooking the insides that maximum juice can be extracted. However, a better way is to roll the citrus with pressure between two wooden chopping boards. This will also break the internal walls but has the added benefit of citrus-oiling your chopping boards (from the skin).
For the mango peeling, if you hold it so the back of the peel is cradled against your palm, you can get it way closer to the skin to have basically no waste.
The glass and the mango trick terrifies me. One crack or pushing the wrong way and you are jamming your hand into broken glass. **flashbacks to the show Rescue 911 as a child**
Agreed! *Flashbacks to that time a glass broke while I was washing it* Ouch. Another comment suggested a cocktail shaker. That or anything similar would be both more effective and safer.
you could use different cups. anodised cups and non-glass / non-ceramic cups are usable and can look cool to drink out of as well. the anodised ones are good camping cups as well if you like the outdoors.
The best reheating method for cold pizza I've found is warm up your toaster oven or air fryer, heat your pizza slices in the microwave at 50% for 1 minute, then finish in the toaster/fryer for a few minutes. Keeps them from drying out and re-crisps the crust and top of the pizza without over cooking it.
You can blow the egg into a dish close to your face to avoid rupturing it. You don't need to shoot it across the room or from head height to counter height for the process to work.
@@cobrasys Josh did point that out, and I feel like it should go without saying. I should hope that even when cooking at home, people remember basic and obvious hygiene and food safety.
He always says he really want them to work...but there are always a few he clearly takes no time to figure out. Sure that's time to figure out...but it only takes once to figure it out. Kinda like learning how to use a knife takes PRACTICE. 😂
The softening butter one actually works best with a ceramic bowl with hot water sitting in the said bowl for a few minutes!! (Make sure to put a rag down before you do this, easier clean up)
You can reheat a slice or two of pizza and make it better than it was the first time. Put a cast iron skillet on the stove top over medium-high heat. Put the pizza in the pan, and let it heat until you start to see just a little bit of steam rising from under the slice. While you're waiting for that little bit of steam, turn on the broiler, and set the rack to the highest position. Now, Place the pan under the broiler for about 2 minutes, until the cheese starts to bubble and the crust just starts to show a few new brown spots. Would I go to all the trouble of leaving a comment, which I hardly ever do (on anyone's channel) if this wasn't the one true way to serve leftover pizza?
Butter softening hack that I swear by: Put the stick on a plate in the microwave for 4 seconds. Turn the stick onto the next one of its long sides and microwave again for 4 seconds. Repeat until all four sides have been microwaved. Works perfectly for me every time!
I don't know why people always have to define what is a hack...;-/ Whatever. But I'm trying the 4 second rotate next time bc it's the first I've seen someone offer it up. Whatever you call it. 😊
Strawberry straw hack isn't terrible if you fill the hole with cream cheese and chocolate chips! Also reheated pizza hack works great for me, but with a few drops of water,not a whole ice cube!
Wasting time washing three plates when you could take two seconds to throw out a sheet of foil is insanity to me 😂The time it takes to do dishes costs me more than two feet of Reynolds Wrap lol. (I'm just being snarky, I get what you mean though! 😄)
I guarantee the time spent on washing three dishes will be less than the time spent on preparing a sheet with foil, building out three strong, stable and well-sealed compartments that won't immediately collapse or tear, leading to you having to spend time washing the pan anyway.
16:00 For the floss one you're supposed to cut from the bottom, it's how Mamaliga is traditionally cut (not with floss obviously, but with thin thread, but floss would do).
That must be a German "thing". I was very surprised that this appeared in such a video, because I assumed that this was common knowledge and that everyone does it this way?
@@mille_fiori honestly, i've lived & visited all across US (lived 6 states, visited 36), Thailand 8 1/2 yrs, UK 3 months, Denmark 1 year, now Hamburg 4 1/2 yrs, i'd never seen the technique until here in Germany! i have another hack learned long ago when i was a chef to soften up day old/stale bread loaves/rolls: simply enclose completely in thin paper bag (folded over so no opening) and zap in microwave for exactly 45 seconds; for tortillas 30 seconds! bread or tortilla will end up soft & warm as if it just came fresh from oven!
I'm out of corporate now, but I see so many past coworkers in your skits! Love your content. Thanks for sharing behind the scenes!❤ Really wish I had set firmer boundaries out of my paid 8-5pm days. One day I realized all the extra hours had me from $21/hr down to $3.85/hr. I stopped the extra hours that day and left my cell phone at my desk each night. It was Hard to adjust, but it was the best feeling once I broke free of trying to please everyone.
16:33 By combining acid from the vinegar and lemon with the alkalyne baking soda, this "hack" just kind of neutralizes both. Makes a bubbly reaction that reminds people of soap and makes them think that something is happening, but really what helped to even get some of that dirt off was heating it with liquid and then using mechanical agitation to scrub away some of it. Unless you're making a model volcano, baking soda and vinegar/lemon juice is just to make you *think* things are happening.
Put the pizza cheese down in the pan to start with. Right as it starts to sizzle, flip it over. The heat removes all that excess cold grease from the cheese side and then uses that grease to pan fry the crust nice and crispy.
8:00 if you don't have a wine opener, just push the cork in with a screwdriver or something! It just bobs in there, may be a BIT harder to poor, but still works the same. I know actual corks are bit more fragile so you may have to remove some debris 😂
South florida Chef here that has 2 mango trees on my property... the mango with the glass works ok with a couple of caveats. #1 You gotta use a thin glass like a wine glass, not a thick glass like a pub pint. #2 the mango must be properly ripe. What works better is the same technique, but use a non slotted restaurant serving spoon.
@@toonyoshi5734 Some of the most mature and serious people I know waste hours per day on that disgusting app. THAT'S why it's destroying the world. But nice try. I guess.
@@toonyoshi5734Rare "old" person here who has learned more on TikTok than any one place or app in my life. Before that was Pinterest. They both have much better algorithms than anything else. Could be bad if you get into an echo chamber in a certain topic. But I always laugh when people say all they see on TT is sex and dirty stuff. I'm like...we KNOW how the algorithm works. What are YOU stopping to look at?!?! 😂
In the putting chicken in water you’re supposed to dunk in the flour a second time after putting it in the water you’ll have the extra crust you’re looking for. And not as much sputtering.😊
How to get rid of smelly fingers after cutting/hacking onions, garlic, etc.: rinse your Knife immediatly afte use under cold tap water, clean it with your finger tips. The cold water will close the pores of your skin and the carbon steel of your knife will remove every unpleasant smell. - It works! Flawlessly! - No kidding!
So I actually figured out the colander trick at the end when I was buying my first set of pots and pans when I moved to Seattle. I just kinda noticed how well the two fit together and figured "Oh, I can strain my noodles just like this!" and the rest is history. What's especially nice is it's a small mesh strainer with a long handle that fits perfectly around my saucepan and its handle, which is all a single guy needs for one bowl. I can do this with one hand. It's great. Sometimes I want my noodles dry and dusted. I strain the broth into a cup and enjoy it on the side, which is where all the good healthy nutrients from the broccoli or whatever else I threw in there went.
Fried Chicken-After EACH WATER DUNK, put back into the flour. Each dunk, that is then dipped in flour, creates layers of “crunch”. Fried chicken is awesome, double dunking chicken creates extra crispy goodness. FYI, it's also great for Chicken Fried Chicken/Steak. Pretty much ANYTHING you fry. Flour anything, dunk in water/hold under faucet, put back into flour, REPEAT as many times as you would like, then fry.
floss also works if you want to cut a cake horizontally -- like to turn 2 cake layers into 4 layers (and put more frosting or filling between the layers).
To clean the pan you actually should boil vinegar with a crumbled up piece of foil. Take off the heat then use the foil to scrub. It takes a bit of elbow grease but it works. And it won’t ruin the pan.
To drain pasta I use the pot's lid that is already used. I use potholders and hold the pot with my fingers and with my thumbs I hold the lid upon it with a small gap left and drain. The gap can be bigger with thick pasta like penne or smaller with spaghetti. No additional stuff to clean.
for cold pizza, you need to do the same thing you do for stale bread. just brush a bit of water of the crust, a few minutes in the oven, and you're good.
The best way to strip herbs is to grasp it at the top of the plant with non dominant hand , with other hand press two/three fingers together on either side of the stem (next to the holding hand) and pull down to the base (stem). Pulling leaves against the grain as it were is a lot easier than striping from bottom up.
The pizza in a pan WITHOUT ICE or moisture works really well. I use an iron skillet and put a lid on it until it is hot with a crispy bottom. Better than fresh. The iron skillet can handle the dry heat for a while without adding anything to the pan.
5:00 reheating a pizza, a bakery bought one or whatever. Use the cardboard you get the pizza in, blast the oven at the highest temp you can, put the pizza in on top of the cardboard (rip it though, you dont need the entire box, only one "layer" of it, so to speak). 4-5 minutes, comes out better than a fresh one.
The vinegar in the frying pan does work very well. My dad has royally burnt crap on a frying pan, and I just put vinegar in the pan and boil the vinegar. It absolutely does help break up the burnt on residue much better than anything else. After you burn the sinuses of everyone in the house a couple times, they start being more careful.
Joshua, for the chopstick to work on a cherry, you have to put the cherry on a bottle, then push the pit into the bottle with the chopstick. The cherry stays put and the pit falls into the bottle. Also, I wonder if rather than dunking the chicken, if you gave it a light spritz - would that work?
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Cutting the cake with floss works better if you have the cake up on a stand so you can pull down further so the floss will go flat against the stand. We used to do that on occasion when I was in pastry school. Gets you really clean cuts.
Yeah, this is one he didn't give a good chance. I use it everytime to cut cake/cheesecake/etc. Plus, you don't have to wash a knife.
Just commented something similar. I feel like he gave most of the hacks a real shot, but didn’t give this one due consideration at all.
I have also used it many times to cut cakes, and yes, the higher the cake, the easier it is to use.
It's surprising to me he didn't give this one a good test-- wires are used to cut clay, cheese, fresh/unfinished cure soap, plenty of soft but sometimes dense things, especially ones that are just too big to get with a knife in one go. Like maybe dental floss isn't the best choice-- but then, cake is also usually a lot lighter than those things that need wires, the only real issue is that many cakes are larger than even your largest bread knife. Unless you want to start breaking out a whole sword, wire/floss/etc is just clearly a better option.
@@hakasims that's a fair point! Though this applies to a knife too, doesn't it? I still think something like a cheese wire would be easier to use for a large enough cake that you wanted to cut evenly/in a single unbroken stroke across the dish. But then, I'm not a baker, not even occasionally, so it's very possible I'm missing something Obvious.
Joshua's genuine shock and awe on his face when he blew that egg was great 😂
Best part
By far
agreed
So pure haha
something tells me it's still faster to just roll the egg on the countertop and peel the shell in one go
@@dietotaku
I agree. Hardboiled eggs are so easy to peel that way, especially if you put them in iced water for five minutes after the boil. Perfect if you want to store them cold for later use.
Listen josh the tear an apple in half with your hands is one of my fondest memories from kindergarten as one of the guardians would do this in front of me. It’s been 22 years and I’m still in awe, please if you can do this trick show as many 5 year olds as you’re humanly capable they will never forget your awe inspiring strength and skill
Comedian Bob Mortimer also has this talent
The floss and cake thing is actually a baking trick my cousin has used for baking for like 3 decades. The problem is you tried to cut the cake while it was on a large flat surface. That trick only really works when the cake is on a cake stand of similar size to the cake. Once the floss is all the way down you sawblade back and forth a couple times with downward force to split the bottom. It can also be used to "shave" the cake off a stand so it can be moved. You also need to think about the cleanup. A knife gets super goobered with frosting on a cake like that, the floss doesnt and can simply be thrown away. Its got it place, its just not a large flat countertop...
Yeah, that is one he didn't give a chance. I have been doing it for years!
Agreed. Just posted a similar comment.
Floss (or fishing line) can be also used to cut the cake in even layers (just loop the floss around the cake and pull to close the loop), which can be hard without long enough knife.
It can also be used to cut other delicate foods that would stick to a knife - I was recently cutting slices out of really gooey brie cheese with a bit of fishing line - no squish and no tearout.
@@MikrySoft You can tell that someone is really into woodworking when they use "tearout" to describe slicing cheese 😄
Floss is the best tool to cut a log of cinnamon pastry into cinnamon rolls. Verified baker hack.
The pizza reheating trick actually works phenomenally, just not as the viral version shows. 1) Don't use an ice cube, it's too cold and too much water, so it just takes longer and turns the crust soggy. Just a splash of tap water will do (maybe a teaspoon). 2) Lean into the potsticker technique and put the pizza in a *dry* pan for a couple minutes first before adding the splash of water and covering to melt the cheese. 3) The cheaper and greasier the pizza, the better this works. It basically fries itself in its own grease. I'm not exaggerating when I say Little Caesars pizza reheated this way is now like my #2 favorite pizza of all time.
The way I do it is similar:
1. Melt butter/oil (I use butter) in a pan (probably unneeded for greasy pizza, this is mostly for leftover store-bought pizza) at medium heat (5 on my stove)
2. Put pizza in pan without lid for three minutes
3. Turn down heat to 3/medium-low, add 1-2 tsp water to pan, quickly put lid on (I usually just put the water in the underside of the lid so the water goes into the pan when I put the lid on), cook for 5 more minutes, done.
Another great way to reheat leftover pizza is to french toast it. Face down in the pan in egg custard.
@@SteveSherman-ij5gm No need to be such a snob. There's pizza, and then there's chain pizza- they are two different foods, and there's a time and place for each.
On Sunday game day, I want a floppy Domino's supreme pie and a dozen lukewarm undersauced wings. As a Philly fan, the disappointment is appropriate. When it's time for real pizza, I want Beddia or Scarr's. There's room in life for both.
@@AzureShadow42 My buddy does something kind of similar, he cuts the pizza into a rough dice, scrambles it in a pan with some eggs, and calls it a pizza omelet. Not my favorite way to eat either pizza or eggs, but it does work surprisingly well!
@@SteveSherman-ij5gm I'd say you need to revisit Philly to understand just how dire our pizza situation is here, but I'm not that cruel. For me, there are only five or six pizzerias within 50 miles that I consider legitimately "good". Everything else is Domino's level or worse. You haven't truly had Philly pizza until you've been subjected to a manhole cover of flaccid gummy crust, sugary jarred sauce, and four pounds of Sodexho's finest bulk mozz with the texture of Double Bubble. You might be thinking of NYC, where any $2 slice shop will give you a respectable slice with flavorful sauce and a nicely spotted crust that is superior to any "gourmet" pizza in any other city in the country.
I love the fact that he went absolutely ham on the splitting apple with your bare hands for like a full min, just to give it a 👍
I can see the cling wrap in the freezer one helping someone who has hand issues like arthritis or nerve damage. If they struggle to get their food wrapped, that tiny bit of extra time before the wrap sticks to itself might be really really useful.
They should just use aluminium foil instead, it’s way easier
@@soude85 You shouldn't use aluminium foil with anything acidic or basic as this breaks down the foil and aluminium particles end up in your food - which is pretty toxic. So yeah, you can use aluminium foil for a lot of things but not all.
@@TheToxicinside Small amounts of aluminum aren't toxic, especially when we're already exposed to aluminum in food, air, and water.
As someone who came from the fine dining industry, i really appreciate this guy's channel. There's way too many people on social media peddling awful food hacks for likes. And people trying to school you when they are foodie fanboys at best. Like, just because you really like Anthony Bourdain, doesn't mean you know how to cook. Most of these people wouldn't last one hour on a cook line.
The hacks were informative, but the comedic delivery was PURE GOLD - highly enjoyable. Kudos!
Josh’s worst enemy the air fryer gets cold pizza super crisp and delicious
was just about to comment this, very effective since it works so fast it crisps up without drying out much at all
Yeah I recently found this out as well. Before that I always just used a pan, put a little water in the lid, and then put the lid on. The water will simply drip into the pan when you put the lid on. If your pizza is less greasy, you can use a little oil or butter I guess
It totally does, I do it all the time
So does a toaster oven.
I was gonna say this 😂
For the glass and mango trick, a cocktail shaker works best. Sharper edge means easier time getting the skin off and less waste
Yeah also the mango need to be a little more mature so it’s softer, I’ve done this with softer mangos and they slide like butter!
but why not simply a spoon?
Break glass = ER
@@maxveldman6526no real reason but spoons sometimes don’t hook right😊
@@DanMcquarters There's zero chance a soft mango will ever break a glass lol if that were the case, simply handwashing it would be enough force to shatter it.
Hey Josh, you’re probably not going to see this, but I’ve been a picky eater my whole life, only sticking to a diet of ramen and fast food. But once I started watching your videos, It looked so delicious, and physically made my mouth water, and once that happened, I decided that I wanted to stop being a picky eater and start flowing off into different types of foods. So I just wanted to say, thank you. Your cooking has truly helped me a lot.
'I live on instant ramen and fast food.'
Yeah...You're the very opposite of a picky eater.
@@nyanuwu4209not really.
Now hopefully you can take the next step and learn how to use commas. Good luck, buddy!
Hey, I'm proud of you, stranger! My husband is similar in his tastes because of his upbringing, and it's been a struggle over the years to widen his culinary scope. It takes real dedication to change the habits of a lifetime. Steady on! You'll discover so many great new flavors and textures!
Adulting hard
his reaction when he blew at the egg is priceless
Agreed so genuine
🥔
The opposite of Squidward. We all know he sucks eggs.
It dawned on me after watching this video noticing how the theme of your videos have changed so much this year. I thought "I wonder what his videos started as". I just watched your first video you posted. The slim palate. I thought I was hooked before but knowing how your passion for cooking started has just brought it all to a whole new level. Mad respect for you Joshua! You're the real deal.
Also just wanted to say that you had me literally laughing so hard I was in tears about the "ripping the apple in half" part of this video! 😂
He was such a kid back then, wasn't he? And I think anyone who checks his backstory is likely to give him a new kind of respect.
Cold pizza: one of the best breakfasts there is. Period.
Use the water on bread technique for all sorts of bread reheating, especially FROZEN BAGELS. Wet them, then toast whole. Split once done, you'll have crusty outside, fluffy inside bagel 🤌 Kenji's hack, so you know it's good if you know it's his work.
If they're frozen, you don't even need to water them. Just straight from the freezer to an oven pre-heated to ~210 C (410 F) for 10min. Works like a charm.
Yeah, the key to the water thing is that you're unstaling the bread with heat (it's a slightly reversible reaction as long as there's water present), but you need water to make up for the oven drying and to truly unstale it. In theory it works in the microwave too, but it's pretty hard to get everything perfect enough to maintain a crust.
Really appreciate your thorough testing of these various hacks. Not all of them are useful, but the ones that are could be real time-savers in the kitchen. Will definitely experiment with a few of these myself.
Blowing an egg? The instructions were insufficient. I’ve been arrested
Yooooo! 😂😂
I use the butter softening method from time to time. But i use a ceramic mug because it holds more heat than the glass. Its mostly usefull in the winter when my room's temperature is too cold to soften butter.
Josh is it possible we can get a mix of the new video formula and the old? A lot of us really miss the old single recipe videos!!
if he wants to keep using the hacks for content then he could maybe use some for a single recipe, that could be cool 👀
I miss b roll (sometimes not every single time)
Seems every cooking show, cooking channel has either turned into reaction videos or game shows.
No, he belongs to the Algorithm now
😢
I haven't laughed so hard in a long time lol thank you, genuinely. I do have to say the tongs juicing a lemon thing is actually so smart and genuinely helpful for people with hand/wrist issues. I was in an accident that reduced the usage of my dominant wrist permanently and cooking is usually when I have to do a lot of things that make it hurt (squeezing hard being one of the more difficult things). I am very glad I saw this one!
13:43 I CAN FIX THIS ONE
Use a frosting tip to pit your cherries. Turns a single-use tool into a multi-use tool and the fact that frosting tips usually come in sets with multiple sizes means you have options depending on the cherry variety. Source: I bought a house in winter without knowing one of the trees had cherries and had to improvise my pitting tools.
Josh being our voice of reality and practicality! I always wonder if people ACTUALLY use these "hacks". Great video as always 😊
This was like watching a slow descent into madness.
Loved it. Quality content!
Fun random thing: Microwave ovens don't actually ever run at 40% power: it's only ever 0% or 100% so they switch on and off for a 40% duty cycle but they take about 3 seconds for the magnetron to turn on.
Newer microwaves don't do that.
@@nyanuwu4209 The magnetrons are always either on at 100% power or they are not.
@@mduvigneaud Right. They're either on at 100%, or on at some other percent, or off.
Josh really didn't appreciate how amazing it was that he split the apple with his hands.
That's a talent
Talent or just raw, unadulterated grip strength
those gains really paying off lmfao
One of the wonderful stories from Bob Mortimer on Would I Lie To You.
This is my personal trick to impress (or scare off) kids lol! I'm a 30 years old women, it's much easier then you'd think haha!
@katiacleroux7376 So I've heard! I still can't do it, though. 🤣
17:30 imagine you’re out at an apple orchard and want to share an apple with someone. So you pull it apart and give half to your buddy :)
I tried the box grater hack on Thyme on the smaller holes and it works! Picking thyme leaves off of the stem is so much of a hassle and I was shocked to see it be effective
I e seen people do it with a colander, and it seemed pretty slick.
Thyme is easy. Start with two thumbs at the top and pull down. All the leaves will immediately come off.
@stizelswik3694You need to yell louder. The fan was running.
@@jaysont244 Yep. People don't get that, even with an herb stripper, it works better to go down the stem instead of up. The only issue is at the very top where the stem is so thin it will just snap. I used to have to pull Thyme and Rosemary at work all the time. I tried so many methods. I got to where I'd just hold near the top and pull downward with my fingertips to strip off most of the leaves and toss the rest. Or, to waste less, you can then snap the tops off and, when you've collected enough, rub a pile between your palms to break them up.
I use the apple hack when I go hiking. Splitting an apple without making a mess or making your pocket knife sticky is great. Either because you don't like biting into a whole apple or you want to share. Sharing a large apple on a hike is great because it's a nice light snack that won't make you feel uncomfortably full when you continue.
@stizelswik3694 I have terrible grip and upper body strength. I'm a 5'0" woman. If I can crack an apple in half so can you (Barring genuinely limiting issues like arthritis, missing fingers, carpal tunnel etc).
It's about technique and leveraging the apple's weaker points to your advantage. Some are easier to split than others because of their shape. Once you learn the technique you can specifically shop for an apple with the right shape to take on hikes or other excursions. Also it's just really fun.
@@SteveSherman-ij5gm That's awesome! Apples taste so much sweeter after a nice hike. Be safe and have a great hike! 😊
@@clueless_cutie… do you have any tips for learning how to do it? It would be amazing for kids sharing apples at the playground!
I don't know why he hated this hack so much, sometimes you wanna share an apple with someone and you don't have a knife
Why don't you slice it before the hike?
For cleaning a "burnt" pan I use washing detergent (which you normally use for laundry) put two spoons full in, add hot water and let it sit overnight. The next day, usually no real scrubbing is necessary.
Thanks for the other working hacks.
The water on stale bread was actually what I learnt from my parents, they would put bread slices or rolls under tap and then toast it.
Regarding cutting cake with floss - I used thread to cut cake when I was cutting up layers, it actually works nicely if you want to cut even layers to put frosting in between - you wrap the thread around the cake at the height you want and pull, you end up with perfect layers as opposed to if you cut with a knife and go off course by mistake. Floss would probably work the same.
I gotta try this!
Exactly. I wouldn’t even call these “hacks”, just good ole techniques any baker would show you.
try putting the old pizza slice in the airfryer for 3-6 minutes at 200 degrees Celsius
it will give the cheese a good ooze nd keep the entirety of the crust crispy
Joshua would rather destroy air fryers than use them.
But yes: it works perfectly and is the best method.
The best way to reheat pizza is to pan fry it cheese side down
@@constructionbootgazer Hmm, gotta try that. It'll form some tasty cheese scabs!
For the last tip though, just using the lid of the pot with a kitchen towel over the lid and the handles to hold it in place while you pour. Just don't open the lid too much or else you get sink pasta. Going slower is also preferred, since getting the aforementioned towel wet is also a quick way to get sink pasta AND hurt your hands.
Fun fact, the reason bread goes stale is not because it gets actually dry, but because the starch in the bread binds water from the moisture in the air and crystallizes, therefore becoming hard. Heating bread removes that water into vapor which is why it revives it temporarily (though it doesn't completely reverse it which is why re-heated bread goes stale much faster than fresh bread). It's why also microwaving stale bread is really good way to revive it, as microwaves are very goot at removing moisture.
thumbs up, its true. Also thats why you getting bad bread if it gets put in refrigerator instead of freezer. You still have moisture in the commonly used refrigerator.
A solid half of these, Josh's response is "Fuck that, use a god damned knife."
Because the knife is the best tool in the kitchen don’t need any gadgets the knife does all the work
For the boiled eggs, just crack it a little on the bottom/top & use a tablespoon in the cracked part to get the shell off. So clean & easy 🤗
i LOVE the reverse strainer and i'm mad that i've never thought of it before. my biggest obstacle when i'm cooking pasta is having room in my sink to set the strainer down because i don't have enough hands to hold the pot AND the strainer. this will save me so much effort and as a bonus, easier to rinse off the outside of the strainer so i'm not wasting water washing it after every use.
The first thing i thought of seeing that trick was that water would come out the sides and down the handles and burn the hell out of you so please be careful.
@@te8547e I use this pretty frequently - the other benefit is that you can use a strainer that won't hold the noodles. The water gets channeled by the strainer and it's super easy not to burn yourself.
I have tried this but I always burn my hands tho.
I need both hands to hold the pan because A) I have one bad wrist, but more importantly B) the stupid pan handle rolls in my potholder so it gets all out of control when I do it one-handed. (Maybe I need a different pot-holder, or a non-heating handle.) anyway, this hack might be a good solution for me.
@@te8547e As long as you're holding the handles level (and not tilted with one hand lower than the other) and you're pouring slowly, there is zero chance that the pasta water will reach your hands. Be slow and careful and it's 100% safe.
For the pizza reheat, don't use the ice. Just straight on a heavy pan, enough tinfoil to cover the top, it steams itself and gets much crispier on the bottom.
Similar but I was told that you put a little bit of oil to get the bottom of the pizza crispy and a little bit of water to steam and cook the top
Wow, this video is awesome! 🌟 I love how you tested these viral TikTok food hacks-such creative ideas and practical tips! The results are super impressive and definitely inspired me to try some of these hacks myself. Thanks for sharing your experience and making cooking so fun and innovative!
Cutting cake with floss is not meant as a hack for cutting it VERTICALLY, it’s meant to help you cut a cake HORIZONTALLY. It’s the exact way a professional cake leveler works.
While that may be...the way he attempted it is actually a decades old hack. He gave it a crappy go though.
@@sleinadb yeah I don’t get that either. He performed a vertical cut and it worked perfectly. But somehow he thought it wasn’t useful. Like…I don’t know if you could even get that clean of a cut using a knife.
1:40 I’ve always used a plastic spoon to fish out eggshells
They float off so annoyingly
8:58 this technique is kind of similar to how we do it in SE Asia when deep frying, except we “sprinkle” some water into the hot oil while frying. This supposedly makes the thing more crispy. 🤷♀️
glad i am not a part of tiktok
Jesus loves you ❤️Please turn to him and repent and receive Salvation before it's too late. The end times written about in the Bible are already happening in the world. Jesus is the son of God and he died for our sins on the cross and God raised him from the dead on the third day. Jesus is waiting for you with open arms but time is running out. Please repent and turn to him before it is too late. Accept Jesus into your heart and invite him to be Lord and saviour of your life and confess and believe that Jesus is Lord, that he died for your sins on the cross and that God raised him from the dead. Confess that you are a sinner in need of God's Grace and ask God to forgive you for all your sins through Jesus.
Time is running out.
Same
Same for me too!
Same here dude
Hopefully it gets banned soon
4:20 idk about a cup, but I'll use a spoon once I've cut open the mango. A cup seems too large
We use the cup one a lot. It works well in smaller kitchens where pulling out an entire cutting board doesn't make any sense. Cut the mango on a plate and use the cup to get the flesh out. It's also a lot faster if you aren't making RUclips content. Josh says he is giving these a real shot, but sometimes its really easy to tell he is doing the "As seen on TV" thing where people exaggerate their failures like dropping a bowl of popcorn and it goes flying across the entire living room.
Could you do the avocado technique, where you make a bunch of slices (but not through the skin) then cut the slices off with either a knife or spoon?
@@jvallas Yes, you can
@@jvallas Yes, this is how I've always done it for both avocados and mangos. I actually don't know a good technique for getting an entire side of the mango, which is the main benefit I see of the cup method.
Here's how to get bacon both crispy and juicy at the same time. Put a long pan with water underneath so it steams, but do it at a really high heat so it crisps (my oven goes to 275c)
wet bread hack looks cursed but if it works it works ig
I still think it will almost always be better to use it in a recipe where stale bread is what you want, instead of trying to revive it.
I figured this out myself some day and my mind was blown.
No yeah the I’ve used the wet bread technique previously and it surprisingly works
@@SteveSherman-ij5gmfrance have a culture about not wasting, not throwing away, not spending too much electricity (we learn as kids by our parents to always turn the ligh off after leaving a room "it's not Versailles castle here!", we don't have AC in majority of houses ect).
So when you buy bread and it's stale, we make an effort to not trash it. Also reheated bread is not used as a replacement of bread but as another option, crunchy tartine for breakfast with butter or jam, maybe spread some cheese or pork spread if it's later. Fresh bread is used for finishing sauce in a plate or just as it is
For reheating pizza- if you have an air fryer, use that. it can dry out the pizza if you let it go too long (like the oven) but i find it's more forgiving on that front, but still offers crispy crust and gooey cheese
the trick of wetting your bread a bit before putting it in the oven works really well with stale stuff - i'm french so we eat a lot of ryes, sourdough, baguettes etc and it's always worked really well. it can work on puff pastries like croissants too. also, i don't know why the hair straightener trick didn't work because putting a lighter to a bottle of wine can definitely get the cork out, and i doubt that's hotter than a hair straightener.
The best method I've found to reheat pizza so it's crisp without being hard as a rock is using an air fryer lol
@18:24 I have a flat type of sieve that's the shape of a semi-circle. It covers about half a pot/pan, with a handle on one end, explicitly for this kind of "reverse straining." It's got notches that fit into the rim of the pan to keep it from sliding out of place, and it helps hold back solids from slipping out from underneath while you drain liquids to your heart's content.
I hold it over the sink with the handle of the strainer aligned with the handle of the pan. It's never slipped or caused me any issues, and it feels cleaner than setting a strainer in my sink and dumping food into that. I love it and use it all the time, way more than the actual sieves/strainers we have lying around. It's also much smaller than a typical strainer, making it much easier to clean and store (especially since it's flat and doesn't take up half the dishwasher rack).
15:57 it’s not supposed to be cut this way with the floss! It’s so you can cut the cake in half so you can stuff it
This is the best of your newer content. Still miss the recipe videos, but I like these too.
Professional baker here. I used floss to cut cinnamon rolls. Worked perfectly. Cakes were a little bit harder. We would use a wire!
Can you briefly talk me through the cinnamon rolls? I feel like trying to get it underneath the roll is going to mess with it too much. Is the dough very chilled?
Yes, I use it for Cinnamon rolls as well, doesn't squish the rolls as much as a knife does
@@Schpoonman I do actually chill a lot of my desserts before I cut them! Not frozen. Just not completely soft. Also I dust with flour lightly to keep things from sticking. I usually just slightly shimmy it underneath and it works. No squishing!
@SteveSherman-ij5gm plain waxed!
Regarding juicing the citrus.
The microwave process does actually work. A whole lime in the microwave for 5 seconds (not cut and 30 seconds) will break the cell walls sufficiently without cooking the insides that maximum juice can be extracted.
However, a better way is to roll the citrus with pressure between two wooden chopping boards. This will also break the internal walls but has the added benefit of citrus-oiling your chopping boards (from the skin).
For the mango peeling, if you hold it so the back of the peel is cradled against your palm, you can get it way closer to the skin to have basically no waste.
The glass and the mango trick terrifies me. One crack or pushing the wrong way and you are jamming your hand into broken glass. **flashbacks to the show Rescue 911 as a child**
Agreed! *Flashbacks to that time a glass broke while I was washing it* Ouch.
Another comment suggested a cocktail shaker. That or anything similar would be both more effective and safer.
I have cut myself badly when the glass broke while washing it😢
Omg we watched some f*cked up TV shows as children 😂
you could use different cups. anodised cups and non-glass / non-ceramic cups are usable and can look cool to drink out of as well. the anodised ones are good camping cups as well if you like the outdoors.
The best reheating method for cold pizza I've found is warm up your toaster oven or air fryer, heat your pizza slices in the microwave at 50% for 1 minute, then finish in the toaster/fryer for a few minutes. Keeps them from drying out and re-crisps the crust and top of the pizza without over cooking it.
Great video josh!
Ya'll need to do a collab soon!
Love your videos Kian!
You can blow the egg into a dish close to your face to avoid rupturing it. You don't need to shoot it across the room or from head height to counter height for the process to work.
You still get spit (and its myriad bacteria) all over the egg doing that. It's fine if it's your own egg, but don't do it for others, please.
@@cobrasys Josh did point that out, and I feel like it should go without saying. I should hope that even when cooking at home, people remember basic and obvious hygiene and food safety.
He always says he really want them to work...but there are always a few he clearly takes no time to figure out. Sure that's time to figure out...but it only takes once to figure it out. Kinda like learning how to use a knife takes PRACTICE. 😂
The softening butter one actually works best with a ceramic bowl with hot water sitting in the said bowl for a few minutes!! (Make sure to put a rag down before you do this, easier clean up)
18:18 probably also a light change of the polymer's plasticity from cooling it down
You can reheat a slice or two of pizza and make it better than it was the first time. Put a cast iron skillet on the stove top over medium-high heat. Put the pizza in the pan, and let it heat until you start to see just a little bit of steam rising from under the slice. While you're waiting for that little bit of steam, turn on the broiler, and set the rack to the highest position. Now, Place the pan under the broiler for about 2 minutes, until the cheese starts to bubble and the crust just starts to show a few new brown spots. Would I go to all the trouble of leaving a comment, which I hardly ever do (on anyone's channel) if this wasn't the one true way to serve leftover pizza?
We thank you for this humanitarian act.
Thanks for being one of the few YT chefs who don't wear an OTT expensive watch. U da man of the ppl
Butter softening hack that I swear by: Put the stick on a plate in the microwave for 4 seconds. Turn the stick onto the next one of its long sides and microwave again for 4 seconds. Repeat until all four sides have been microwaved. Works perfectly for me every time!
not really a hack, ur just heating up butter
...or just use a butter bell.
I like to shove the stick down my pants for a few minutes while I do other tasks, works every time, plus it cools you off in the hot kitchen.
I don't know why people always have to define what is a hack...;-/ Whatever. But I'm trying the 4 second rotate next time bc it's the first I've seen someone offer it up. Whatever you call it. 😊
I do this sometimes, it’s the best method I’ve tried
The water and stale bread works much better with corn tortillas! I do it all the time when heating them up (microwave, toaster oven, pan, comal, etc)
Strawberry straw hack isn't terrible if you fill the hole with cream cheese and chocolate chips! Also reheated pizza hack works great for me, but with a few drops of water,not a whole ice cube!
wasting tinfoil because youre too lazy to wash 3 plates is insanity to me xD
Wasting time washing three plates when you could take two seconds to throw out a sheet of foil is insanity to me 😂The time it takes to do dishes costs me more than two feet of Reynolds Wrap lol.
(I'm just being snarky, I get what you mean though! 😄)
If you're doing breaded something for a lot of people which would create a lot of dishes anyway the foil can save a lot of dishes.
@@crystald3655 But if you're making a lot of breaded something, you can still use just three dishes? Just refill crumbs/milk/egg as needed.
I guarantee the time spent on washing three dishes will be less than the time spent on preparing a sheet with foil, building out three strong, stable and well-sealed compartments that won't immediately collapse or tear, leading to you having to spend time washing the pan anyway.
@@crystald3655 but it creates waste for absolutely 0 reason
16:00 For the floss one you're supposed to cut from the bottom, it's how Mamaliga is traditionally cut (not with floss obviously, but with thin thread, but floss would do).
The strawberry hack is to get rid of the bad stuff in the middle. It works.
Straw works as a cherry pitter, too.
the stale bread w/water and put in oven is very common in Germany, where i currently reside
That must be a German "thing". I was very surprised that this appeared in such a video, because I assumed that this was common knowledge and that everyone does it this way?
@@mille_fiori honestly, i've lived & visited all across US (lived 6 states, visited 36), Thailand 8 1/2 yrs, UK 3 months, Denmark 1 year, now Hamburg 4 1/2 yrs, i'd never seen the technique until here in Germany! i have another hack learned long ago when i was a chef to soften up day old/stale bread loaves/rolls: simply enclose completely in thin paper bag (folded over so no opening) and zap in microwave for exactly 45 seconds; for tortillas 30 seconds! bread or tortilla will end up soft & warm as if it just came fresh from oven!
@@mille_fiori, I'm a Finn, and trick is familiar to me, too. I don't know how common knowledge it is, though.
I'm out of corporate now, but I see so many past coworkers in your skits! Love your content. Thanks for sharing behind the scenes!❤
Really wish I had set firmer boundaries out of my paid 8-5pm days. One day I realized all the extra hours had me from $21/hr down to $3.85/hr. I stopped the extra hours that day and left my cell phone at my desk each night. It was Hard to adjust, but it was the best feeling once I broke free of trying to please everyone.
My favourite chef by a mile and those reactions are absolutely hilarious..man I love this guy. Also taught me so much in my life. Appreciate him loads
Fax
2:40 this is the face of a man who had his believe shattered.
16:33 By combining acid from the vinegar and lemon with the alkalyne baking soda, this "hack" just kind of neutralizes both. Makes a bubbly reaction that reminds people of soap and makes them think that something is happening, but really what helped to even get some of that dirt off was heating it with liquid and then using mechanical agitation to scrub away some of it. Unless you're making a model volcano, baking soda and vinegar/lemon juice is just to make you *think* things are happening.
Put the pizza cheese down in the pan to start with. Right as it starts to sizzle, flip it over. The heat removes all that excess cold grease from the cheese side and then uses that grease to pan fry the crust nice and crispy.
exactly this!
8:00 if you don't have a wine opener, just push the cork in with a screwdriver or something! It just bobs in there, may be a BIT harder to poor, but still works the same. I know actual corks are bit more fragile so you may have to remove some debris 😂
South florida Chef here that has 2 mango trees on my property... the mango with the glass works ok with a couple of caveats. #1 You gotta use a thin glass like a wine glass, not a thick glass like a pub pint. #2 the mango must be properly ripe. What works better is the same technique, but use a non slotted restaurant serving spoon.
Came here for the 🥭
TikTok is destroying the world.
oooh look at me i’m so mature because i hate ok tik tok
@@toonyoshi5734 Some of the most mature and serious people I know waste hours per day on that disgusting app. THAT'S why it's destroying the world.
But nice try. I guess.
@@toonyoshi5734Rare "old" person here who has learned more on TikTok than any one place or app in my life. Before that was Pinterest. They both have much better algorithms than anything else. Could be bad if you get into an echo chamber in a certain topic. But I always laugh when people say all they see on TT is sex and dirty stuff. I'm like...we KNOW how the algorithm works. What are YOU stopping to look at?!?! 😂
No u
@@MendoboysTVlol ok TikTok watcher 🤓
In the putting chicken in water you’re supposed to dunk in the flour a second time after putting it in the water you’ll have the extra crust you’re looking for. And not as much sputtering.😊
Reheat pizza in the air fryer! 🤤
How to get rid of smelly fingers after cutting/hacking onions, garlic, etc.: rinse your Knife immediatly afte use under cold tap water, clean it with your finger tips. The cold water will close the pores of your skin and the carbon steel of your knife will remove every unpleasant smell. - It works! Flawlessly! - No kidding!
So I actually figured out the colander trick at the end when I was buying my first set of pots and pans when I moved to Seattle. I just kinda noticed how well the two fit together and figured "Oh, I can strain my noodles just like this!" and the rest is history. What's especially nice is it's a small mesh strainer with a long handle that fits perfectly around my saucepan and its handle, which is all a single guy needs for one bowl. I can do this with one hand. It's great. Sometimes I want my noodles dry and dusted. I strain the broth into a cup and enjoy it on the side, which is where all the good healthy nutrients from the broccoli or whatever else I threw in there went.
I lost it at 9:21
11:14 , Pause.
Fried Chicken-After EACH WATER DUNK, put back into the flour. Each dunk, that is then dipped in flour, creates layers of “crunch”. Fried chicken is awesome, double dunking chicken creates extra crispy goodness. FYI, it's also great for Chicken Fried Chicken/Steak. Pretty much ANYTHING you fry. Flour anything, dunk in water/hold under faucet, put back into flour, REPEAT as many times as you would like, then fry.
I just love how spicy his reviews are lol but the plastic wrap in the freezer is a Godsend. I hated struggling with it!!
floss also works if you want to cut a cake horizontally -- like to turn 2 cake layers into 4 layers (and put more frosting or filling between the layers).
To clean the pan you actually should boil vinegar with a crumbled up piece of foil. Take off the heat then use the foil to scrub. It takes a bit of elbow grease but it works. And it won’t ruin the pan.
i put the pizza in a cold oven, turn it on 350, set a timer for 15 mins. It comes out crispy with melty cheese almost like fresh pizza. I love it.
To drain pasta I use the pot's lid that is already used. I use potholders and hold the pot with my fingers and with my thumbs I hold the lid upon it with a small gap left and drain. The gap can be bigger with thick pasta like penne or smaller with spaghetti. No additional stuff to clean.
for cold pizza, you need to do the same thing you do for stale bread. just brush a bit of water of the crust, a few minutes in the oven, and you're good.
For the pan cleaning: soda flakes, in hot water, let it reduce to half and then add vinager.
Use a brush and it comes right off
The best way to strip herbs is to grasp it at the top of the plant with non dominant hand , with other hand press two/three fingers together on either side of the stem (next to the holding hand) and pull down to the base (stem). Pulling leaves against the grain as it were is a lot easier than striping from bottom up.
The pizza in a pan WITHOUT ICE or moisture works really well. I use an iron skillet and put a lid on it until it is hot with a crispy bottom. Better than fresh. The iron skillet can handle the dry heat for a while without adding anything to the pan.
A glass cup that’s not shatterproof, with a dull rim…. plus a mango with a hard pit. What could possibly go wrong? LOL!
5:00
reheating a pizza, a bakery bought one or whatever. Use the cardboard you get the pizza in, blast the oven at the highest temp you can, put the pizza in on top of the cardboard (rip it though, you dont need the entire box, only one "layer" of it, so to speak).
4-5 minutes, comes out better than a fresh one.
The cake floss technique is great if the cake has extra sticky icing and works better if done while the cake is on a stand.
The vinegar in the frying pan does work very well. My dad has royally burnt crap on a frying pan, and I just put vinegar in the pan and boil the vinegar. It absolutely does help break up the burnt on residue much better than anything else. After you burn the sinuses of everyone in the house a couple times, they start being more careful.
Joshua, for the chopstick to work on a cherry, you have to put the cherry on a bottle, then push the pit into the bottle with the chopstick. The cherry stays put and the pit falls into the bottle. Also, I wonder if rather than dunking the chicken, if you gave it a light spritz - would that work?