Debunking 5-Minute-Craft's FAKE TikTok debunk!! | How To Cook That Ann Reardon
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- Опубликовано: 28 авг 2024
- Debunking 5-Minute-Craft's fake debunk of viral TikTok, plus ice cream & dark baking tins.
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The section with Matt acting as heat transfer is especially brilliant because when he "pockets" the lollies, that represents the metal itself absorbing the heat of the oven.
I loved that part as well! ^^
I wondered about that, thank you!
🤣🤣🤣
I mean, that's of course something that happens, but steel and glass have lower heat capacity than aluminum does.
pockets the WHAT???
Ann you seriously need to be a producer for science based educational television. That skit with your kids as heat conductors would have fit perfectly in a kids science show.
She should team up with several scientists and chemists on this platform...
It made me smile :)
Heck, that kind of presentation is excellent for us adults, too! I’d love to watch Anne in a program like that, regardless of the target age.
Maybe she should be on Sci-show or Crash-course!
Sci-show for sure!
Isn't Kamikoto kinda like the five minute crafts of knife selling, claiming the knives can cut through steel and still being sharp after rubbing it against a rock?
The owners are the ones behind Established Titles that have been making its rounds in sponsored videos. The "You can own a piece of Scottish land and become a Lord or Lady".
@@Skedge obviously.
You want a good knife set, victorinox are leagues better than kamikoto. We have two sets of them. Ann would know this. You also want at least three wet stones for sharpening and honing steel.
@@fgraham8712 yeah and it’s only 1 foot square , not a lot and I bet u don’t even get the land
@@fgraham8712 No way!! The same people???
Also worth noting is that thicker metal trays and sheets have greater thermal mass, meaning they take a bit longer to heat up, but they also take longer to cool down - in other words they retain heat and continue to cook the food on them even after the tray/sheet has been removed from the heat source.
Yep, this is the main benefit of cast iron skillets.
I love that Ann not only debunks the hacks, she also explains all the science behind it!!!!
The channel's name is How to Cook That. So, basically she teaches how those hacks are cooked.
…with fun props and highly-skilled actors!
Legit, I've learned a lot of physics through her videos that my middle school teacher failed to cram into my head.
I especially love how she explains the science behind it in such a simple way that even a child would be able to follow it. Which is important as children are probably more likely to test out a lot of these "hacks".
Ann is a wonderful teacher and explains the science behind her videos clearly and understandably!
My theory about the baking soda hack is that they got so much backlash for telling kids to eat bleach that they decided to go with a slightly less basic solution.
I think it would be slightly less basic, rather.
@@Saphia_ Clever!
Good one.
@@Saphia_ oh my god that took me a second
the ice cream thing has me laughing because when you turned the regular lights back on, it was incredibly apparent which one was made with vegetable oil. the blacklight made it harder to tell.
I wonder if she used a 365nm or 395nm black light. There is a SIGNIFICANT difference in how much 365 fluoresces over 395. Most things just glow a little blue/green under 395, but they all look the same. Things glow in DIFFERENT spectrums under 365.
“The cotton candy is a lie” on the wall 😂🤣🤣 Ann has HAD IT with this fake cooking news bs. I love it.
Portal reference fr
I love when your science background comes out. You make it so accessible. The section with your guys was one of the best metaphors for thermal transfer I've ever seen!
Thanks Em, I like to find a way to explain something that you can't see - in a visual way.
I enjoyed that too! It made me miss 90s art and science kids shows.
@@HowToCookThat ffffff
@@HowToCookThat not only was it a nice way of visualising it but it was also really funny which makes it easy to remember. Your explanations are so good
Yes,that was a great way to demonstrate thermal dynamics.
Low tech while being easily understood and memorable,just the things that sometimes get forgotten by some media providers 👏👏👏👏
Thankyou so much to you and your family for helping to normalise food again for me. I’ve been battling anorexia nervosa for 16 years and can’t remember what it feels like to truly enjoy food, or to feel like I deserve to eat and take up space. Your videos reinforce that food is something which should be enjoyed, something which should bring people together. It’s been a huge part of my recovery. Thank you so much
Well done for getting help and fighting through this long battle. You are amazing and wonderful and truly do deserve not only to eat but to enjoy life and move forward into a great future. 😀
You deserve happiness, remember that! :)
Wishing you all the best in your recovery. If you're having a day when you're struggling to eat, please try to have a milk shake that is fortified with vitamins (you can buy them from any pharmacy). The milkshake doesn't register in your stomach the same way that food can, making you feel bad. This really helped me when I had an eating disorder. At least you will be getting some good nutrition that your body needs to be healthy. You deserve to eat and to be happy! You truly do. Sending you an Internet hug -x-
I’m in recovery since 2016. I’n glad that you found a way to make it. I feel the same way. These videos show that food is just food.
Sending you so much love, Rachel! You deserve all the happiness and joy from life. ❤️
The irony of a debunking video promoting knives known for the layers of misinformation they use to sell questionable products as "high quality" is nuts.
I think she took it out
I did an accidental cookie experiment for my birthday cookies...
I learned that I should always use parchment paper to bake my sugar cookies. Using cooking spray to keep them from sticking not only made them spread out horribly, they also STILL STUCK.
No spray meant that they didn't spread as much, but they stuck so badly they were ruined.
No spray and parchment paper? PERFECT COOKIES.
Great test! Thanks for sharing your regrettable experience with us, so at least some people can learn from your pain! :)
the importance of the scientific method!
To prevent spreading, you can pop your loaded cookie sheet in the fridge or freezer for a minute or two before baking!
I grew up before you could get parchment paper, and now I can't imagine baking without it.
5 minute crafts, debunking Tic Tok videos, is the pot calling the kettle black . Thanks Anne for all your hard work
Or I guess the trays calling each other black?
i had a stroke reading that comment
I find it a bit funny, that on a debunk video we get an ad for a product that might need debunking: "Kamikoto is a brand of a marketing company (Galton Voysey) in Hong Kong. This company is known for selling different brands under foreign names to trick customers into thinking that they are buying an authentic brand."
If you are in the market for such a debunking, Shadiversity has done one. Its about an hour long though so I'll summarize. Basically, Kamikoto knives are made out of rather poor steal that is sharpened really nicely the first time, but because the steel is bad it quickly looses its edge and therefore is worse then a $20 knife which will hold an edge for a lot longer. His conclusion was basically to buy a cheaper knife made out of a certain blend of stainless steel (can't recall the specific code), invest in a decent sharpener and learn how to do it properly. Alternatively, you can take your cheap knives to a blacksmith or butcher or something and pay them to do it. It might be hard to find someone providing such a service, I personally have only found it being advertised at a hardware store.
@@SilverDragonJay Link to Shad's video: ruclips.net/video/OpRNqZJPPBk/видео.html
This needs to be seen. At least they are knives
Was going to link the shad tests. Yeah complete scam knives
@@somedude5064 Well, with Kamikoto, don't think of fancy steel. Think of a material that qualifies as steel, but just barely. It's basically scrap material.
By the way, here's the Shadiversity video:
ruclips.net/video/OpRNqZJPPBk/видео.html
id be careful of kamikoto , very expensive knives that are made from really cheap 420j2 steel... compared to other knives that are cheaper they dont even last long at all
Love that heat transfer analogy 😂
Also, I'm glad you have sponsorships and I hope they help pay your bills, but those knives are a scam - another RUclipsr named Shadiversity recently did a long video showing that they don't perform any better than cheap knives you'd buy at a big box store here in the US.
4:08 "The cotton candy is a lie" was truly magnificent, we love a Portal reference
Yeahhhhhh someone spotted it too! 😆
I had to go back and pause it to be sure--it was like a subliminal message! 😂
YES! The portal reference was it for me
Who is "we"? I hope you're not speaking for people other than yourself.
Oh my god
Ann's sons acting as metals....oh my God, priceless!!! I loved the idea so much!! It's fun and so educational. Congrats, Ann, you are amazing, as usual!!!
lol ikr
Yeah! Take me for instance, I don't buy pans based on if they're light or dark, I only buy them based on important things! ... Like whether or not they come in pink.
I’m honestly really glad that you make these videos. My mom watches a lot of 5 minute crafts and I’ll usually send these videos to her before she tries any of the dangerous “hacks”
My mom has started watching those videos too, I have to monitor her little projects! I did make sure to subscribe her to this channel and a few other "safe" ones!
ann having her son help with footage for the pans transferring heat was so fun and cute
Honestly it was such a Mom way to demonstrate it lol
Dave and the kids being in the video always brings it to the next level.
Oh absolutely😊
Yeah, and having 50 macaroons as a treat after the shoot sure keeps their enthusiasm for appearing quite high!
Kamikoto knives are as much of a scam as the tik tok videos
the bit about the different color pans is interesting cuz i swear i've seen published cookbooks and store bought baking mixes specifically talk about dark pans (and whether that's preferred or if there's a different temp for them or whatever) so i never even questioned that being a valid variable since it feels like to get onto store shelves en masse it couldn't just be made up
Benjamin the Baker took identical pans and painted one dark, and the cake in the darker pan got noticeably more done. It is not the only variable, as type of metal, and thickness matter too, but I don’t know how she’s saying Benjamin was guilty of misinformation. It’s not a myth perpetuated by baking companies; it’s true. And maligning Benjamin right in the middle of sponsoring a scam company. Twilight Zone.
@@katvtay ...if you add paint to a pan you're absolutely changing how it's going to conduct heat because you're adding a layer of material, it's not the color that's making a difference
@@alexanderreynolds6018 No shit
I think the theory that darker pans heat things up more in the oven comes from the idea that dark surfaces absorb more heat from the sun which doesn’t quite translate into heat from an oven. It’s fascinating how people (intentionally or not) grab ideas from one thing and apply it to something else!
Very informative video as always ~
My guess is that the thought process went "well my darker pans heat faster, so they all must" not realising it was a coincidence.
That's exactly what I figured what it was. Dark colors absorb more light, so they convert it into heat better than light colored things... but that isn't even remotely close to how heating things in an oven works, so it won't quite work the way that video's maker thought it might.
I wouldn't be so quick to dismiss that, there probably are situations where it can make a difference. I'd like to see a more scientific test to determine what proportion of heat in an oven is typically transferred through conduction, convection and radiation. This will depend on the type of heating element used and whether you're also running a fan. A broiler for example works almost entirely through direct radiation, so if you're trying to use it to preheat a pan or a pizza steel, the proportion that it absorbs or reflects will matter a lot.
Ann doesn't mention that darker pans not only absorb light better, but they also absorb *radiant heat* better. Conventional ovens rely primarily on radiation for heating. I really don't know why she didn't actually ever test the colors of the pans as a variable, when she was trying to debunk specifically that.
@@gelusvenn5063 That is how ovens heat things. They primarily use radiation and it's all the same stuff. Infrared radiation is light as much as the visible spectrum is. That being said, something that is "black" absorbs visible spectrum light not necessarily infrared because it doesn't need to absorb infrared to appear black to our eyes. And in any case all it's doing is absorbing heat then sending it back out again.
Seeing the whole family working together for these videos is heartmelting. You know these are people bound by love and respect when you see them giving their all to shared passion.
This felt like free culinary school!!!! As a home cook I always just grab my stainless steel sheet trays because I paid a lot of money for high quality trays thinking I could use them for everything. Never would have considered a low heat transferring pan like glass for something like macarons!
As a visually impaired person who sometimes has really bad days, I appreciate Ann describing what she's seeing in the video and what she's doing too so much. ❤
That footage of Matt transferring heat is sending me 😂
I'm at this footage now, I know what you mean.
Anne truly is a rare gem on RUclips.
I love her videos so much
Yea, RUclips might think she's a "Rear" one, but she conscientiously gets stuff "don"
@@thethanker-thankyou1041 I watch her almost every night as I fall asleep. Her voice and whole affect are so comforting to me. She's like snuggling up on the couch with your grandma and mug of hot chocolate.
Anne is there doing god's work! Now we can even learn thermodynamics with her! 10/10 best channel on yt
Henlo Ann, I love your videos and all but I feel to need to bring something to you attention
Please do not take sponsorship from Kamikoto. They are part of a scam company residing in Hong Kong, China. The company offers sponsorships with falsely advertising "japanese master chef level kitchen knives" which they aren't. The same company is the one that is responsible for the Established Titles scam that has become very popular.
Please be careful with those sponsors.
we are not Hong Kong, China. We are Hong Kong, SAR.
Did she remove the sponsorship? I don’t see it and I’m confused
11:45 Definitely using "fussy little biscuits" to describe grumpy people from now on! 🤣
Thank you for the hard work you do. You help make the world a safer place.
Lots of baking in this one 😀
Loved the bit with your son! It’s an amazing analogy you’ve come up with!
Thanks Elif
Ann love your videos! Just wanted to also leave a comment letting you and your fans know that the knives come from an extremely shady company. The knives are not made in Japan nor are they made of the materials they’re claiming to be.
Omg! Of all of the macaron tips or hacks that people seem to insist are SO important, I've never heard anyone mention the type of baking sheet making a difference. This is so good to know!
Debunking the fake debunking of fake hacks... now, this is some next level stuff.
Five minute crafts truly is shameless.
Debunking inception
Ann no, Kamikotos are a scam QQ The steel is low grade and they sell the whetstones because they know they don't retain their edge well.
The Olive Oil thing was super interesting, as was the macrons thing! Didn't realize they were THAT picky about heat.
Yea the Kamikoto Placement really bothered me... so many Knife Enthusiast RUclipsrs out there have Debunked the Knives as a scam months ago. Really meh that Ann would collaborate with them.
Kamikotos use 420J steel, the cheapest lowest grade steel there is. Any $5-6 knife from a grocery store will be just as good/bad as those Kamikotos. Paying more than $15 for that set is a scam. Please don't promote scams.
Ya know she has to make her money too, even if patrons aren't supporting her as much as she needs. She didn't go out of her way to show how 'amazing' they were, because they aren't. There was a good amount of force used to cut that strawberry. What I want to know is, we're those sandwiches she cut? Has she covered them before?
Also, Japanese people never heard of that brand. So, they are lying even about being Japanese.
@@appleofmyeye1786 they’re called fruit sando!
The Kamikoto sponsor didn't age well with what your videos are about.
I don’t think that’s what aging well means. I think it would be more ironic, rather than not aging well.
Also I think she got rid of the sponsor segment, there are no links to the thing in the description
i had no idea olive oil glowed red under blacklight, that's so cool! and thank you as always for the information, especially the bit with the apples. I follow a recipe for making apple preserves and they always say to wash in baking soda. I've always wondered if that was truly necessary and I guess now I know
Its only a shame that info came after Halloween. It really did have the color of blood, that plus the thickness of oil might have provided an interesting addition to a haunted house or Halloween party.
'The cotton candy is a lie'
LOVE that reference 😆
That was so good lol
@4:12
Reference to what?
@@alouettek From a video game called Portal.
@@alouettek There is a line in the game "Portal" that says "the cake is a lie", it is a reference on that.
on the pans: Helen Rennie did an analysis of seasoned vs unseasoned baking sheets and found a significant difference in browning. I am not sure if that would be applicable to everything but it may be worth a revisit
Why wouldn't you just control for the color of the pan when trying to debunk the idea that color matters when baking? Ovens use primarily rely on radiation for heat transfer, and darker objects absorb radiant heat better. It seems like a drastic oversight to not even mention that. Also, taking Kamikoto as a sponsor on a debunking video is pretty ironic.
That demonstration of heat conductivity felt like watching Bill Nye, what a throwback!
I love the way she explained the thermal conductors, might actually help me remember how it works in my physics classess
She really is a very good teacher
Ann knowing a portal reference is EVERYTHING! Ann secretly being a gamer lmao 😂
2:25 it looks like there a little glow on the far right. But it was ice cream. But as soon as the light was turned on I could immediately tell which one wasn’t ice cream.
That bit with the pans and heat transfer is genuinely new information for me. I love watching this channel to learn new things about cooking, and learning about how to cook macarons better is definitely an interesting one.
It’s sad that heat transfer is something new to you, coz this is BASIC school physics
@the light fantastic yeah i referred to the metal properties. Thats also basic school knowledge. There is a reason for cast irons and copper pots
@@iriswaldenburger2315 hey, you know, there's this thing called "American schooling sucks" you should probably look into it sometime. I've had to educate myself on many basic concepts because I've had the horrible luck of being born into a system that only wants to drain money and energy out of me and doesn't care about my well being.
@@greggleblom yeah I’m not American ;) I’m European
its so cute how your kids played the roles of metals that conduct heat 😂😂 really made me smile how they are so willing to help out and are having fun with it
You really need to vet your sponsor's. Especially on a debunking video. There is no such thing as "Japanese steel" (unless you want to speak about tamahagane of which these knives are most certainly not made) and is a buzzword used to try and sell cheap knives at a premium. As one example, type in "shadiversity" and "kamikoto" here at RUclips as a simple starting point to a little research.
9:40 "Find something made of wood and something made of metal. If you put your hand on each of those..."
Me: Puts one hand on desk, other hand on radiator.
"...the metal will feel much colder".
Me, now with one very hot hand: Hmm, interesting.
Her content is genuinely some of the best on RUclips. It's just so concise, easy to understand. She just doesn't say it wouldn't work, but rather shows it and explains the science behind it.
I'm not even halfway done watching but I gotta say the skits with the lad are absolutely great. You've really hit your stride with this gig, I'm so chuffed for you all.
2:03 not me quietly cheering because I guessed the right type of oil 😭
That skit with your son as the conductor WAS perfect! 😂 The way you explain these principles is so straightforward and simple. You break it down easily and I've learned so much from you!
The skits in this video were great 😂 and your science communication skills are great as usual! Thanks, Ann!
I´m really disappointed to see a debunking channel taking Kamikoto Knifes as sponsor.
1:10 thats actually an important reminder for vegans/otherwise dairy free. just cause it’s a “frozen desert” doesn’t mean it’s free of milk products. I have actually made that mistake before as i was accustomed to vegan ice creams labelling themselves as such. If it doesn’t advertise itself as dairy free, check the ingredients- and if it does say dairy free, but not vegan and you are concerned with that, check.
I like how you made sure to emphasize the difference between disinformation, where somebody is intentionally misleading their audience, and misinformation where somebody also believes what they're saying but is still definitely wrong about it. Perhaps some spreaders of misinformation are victims to disinformation themselves!
he wasnt wrong
I‘m sorry but that sponsorship can‘t be real. Kamikoto makes extremely overpriced knifes out of cheap steal that may or may not be sourced in Japan. Everything they tell and show you in their promotions is what you call disinformation. You can sharpen any piece of metal to cut like that through soft food. But because they use a really soft, cheap steal, their knifes loose their edge very fast compared to actual premium knifes, thats why they instantly try to sell you a wetstone. And yes you basically can‘t break the blade because its so soft it bends before snapping.
I don‘t know if you didn‘t know but really bummed out to see this on a video about debunking.
Same here :( They're a huge scam. They are indeed based in China, not Japan.
Agreed, I was incredibly disappointed to see that. "Kamikoto" are just cheap Chinese knives with a vaguely Japanese-sounding name attached to fool westerners. It's another fake brand made up by Galton Voysey.
Really wouldn't have expected that this channel would have accepted a sponsorship from them with how much they want to spread awareness for misinformation and the likes
Excited for your apology video with Kamikoto Knives a scam company owned by the same people as Established Titles.
Lol at your sponsor! They are scammers that mislead people😂
Its a bit ironic that this is a debunking video with a promotion for a scam . Shad from Shadiversity has a good video analysing Kamikoto knives...
Precisely!!
yeah i was very suprised to see sponsor too, it's such a 180° mindset from the rest of the video
Video idea: Debunk Kamikoto knives 😂
As other commenters are saying, don’t take ad deals from Kamikoto. They are a massive scam.
The kamikoto knives are a scam btw
I love how your sons participate on your videos ♡ having support of your family on your videos is perfect and gives us such a warm feeling 😊
That's really interesting with the cake pans! Also good to know. On many boxes of cake mix in the US it gives you different baking times and temperatures in the instructions for whether you are using a light or dark pan. I wonder if it's a hold over from when pans were more consistently the same base material
This is what I thought too!
It made me wonder if the original TikTok was misunderstanding brand-new, shiny pans vs well-used, seasoned ones. The more a pan is used, the "darker" it becomes, so if a recipe states "in a dark pan", it may mean "seasoned". I could be mistaking this with cast-iron though, so...
If you use parchment paper it changes the results
The colour of a pan only matters for heat transfer via radiation, as darker-coloured objects absorb more radiation, which means they heat up better. Heat transfer via radiation is generally slow, and if you stick an 80 F pan into a 400 F oven, the major source of heat gained by the pan will be through conduction and convection - both of which are much, MUCH quicker that radiation and do not care about the colour of an object. Heat transfer via radiation, in the presence of conduction and convection, is generally so slow that it is considered negligible and skipped.
Source: I'm an engineering undergrad.
@@kubaGR8 Disagree on heat transfer by radiation being "slow" (whatever that's supposed to mean) or insignificant in an oven. The heating elements are running at 2000 K and radiation contributes significantly to browning. How do you think a broiler works?
Hi kamikoto knifes is a scam it's actually from the same guys that made establishedtitels. Love your vids 👍👋
The dark pan experiment was interesting! I've definitely seen directions on cookie packages and the like that specify you should use a dark pan. I wonder if that's meant to be shorthand for a pan with a nonstick coating?
Me too! I was going to comment this as well. Not sure if this is just an American thing but my brownie/cookie/etc instructions frome Duncan Hines and the like have definitely had different instructions for dark pans.
That's what I was thinking too. I've definitely seen products that recommend different temperatures for light and dark pans and tins. So I was really surprised by all her results.
This was my thinking as well, I was pretty sure that I was going to be a difference just because I've seen that note on cake mixes a lot.
I always interpreted "dark pan" as "seasoned", as in, well-used.
as an exhausted MA student: thank you, Ann, for reminding me that I actually LOVE learning
MAs are exhausting - you got this!
@@squigglytext thank you! 😊
Oh no not the knife sponsor
Ann, you are sooo GOOD! at describing how things work. how you describe things makes it so easy to understand!
Noooo not kamikoto knives, a scam product on a debunking channel! :( Look up Shadiversity's video of them and you'll see that they are not at all worthwhile!
The claims of them being Japanese steel is false, they are even a Chinese company 😭
This video brought an interesting idea to my mind, specifically with the fairy floss one. Ann pointed out they made the cotton candy/fairy floss video knowing it wouldn't work and I thought to myself how strange that is to do, but then it clicked. If someone were to try the "hack", it would inevitably fail. The person would have gathered all the materials for the hack and feel as though they messed something up, so they'd RE-WATCH the video, probably several times, to see where they may have gone wrong. They're basically forgoing honesty to get people to frustratingly re-watch their videos in an attempt to make these fake hacks work. I don't like it, but it's actually a pretty good way to get your otherwise worthless videos replayed. A hack that actually works probably only needs to be seen once or twice, but a hack that can't work can be watched an infinite amount of time with no success. It's almost like playing on insecurity and daring someone not to quit just because the hack didn't work for them the first X times.
Evil genius
I can also see people sharing the video, going "hey, this seems really cool but I couldn't get it to work? Did this work for you?" and perpetuating the cycle of frustration clicks
Wow now I finally understand the success (apart from massive Crosspromotion). It always puzzled me.
Thanks, I hate it.
'Fussy Little Biscuit' is officially the new nickname for our cat. 😺
I feel like Ann would give the best hugs and be such a wonderful mom. 💗
Honestly, your portion about the heat transfer with Matt was absolutely gold! My favourite part of the video!
The job will get done.... Soon.
As someone who doesn't care if they're eating "ice cream" or "frozen dessert," I cannot fathom why this matters to the people it matters to, and why someone had to fake a test for it.
My only hunch is that the "hack" is trying to capitalize on people's fears of processed/adulterated food.
It matters if you want good quality and good tasting ice cream. But literally no one’s gonna buy a scoop, shine a light on it and then return it because it glows, even if it was true. If you want good quality ice cream, only buy the one labeled as gelatto that’s properly cooled.
They taste very different. If you happen to like both then that certainly makes shopping simpler :).
@@SvobodovaEva Gelatto is different from ice cream... Personally I don't like gelatto at all. The key is to learn the names or ingredients to look for of whatever you personally like.
@@junbh2 You won’t succeed to get ingredients in scooped ice cream, that’s why I suggest only buying gelatto which a regulated term.
If I had someone like you as my science teacher it would have been so much more understandable and interesting
I use Nordic Ware half sheets. A new one takes far longer to brown than an old dark one. That tells me that you are wrong. If you are testing something like this, it only has meaning if you only test one change. You changed the colour, material, thickness etc. Take two identical light coloured sheets, and darken the back of one. Now bake. I'll eat my hat if the dark one doesn't brown significantly faster.
Ann deserves some sort of award for education. I’ve learned so much from her.
I think she has one or was at least nominated for one but it was a youtube award.
that feeling when a debunking video on RUclips taught me more than the whole school course... Thanks so much for interesting info Ann! Especially for examples perfectly animated by your son :D
The irony of her promoting the shitty scam knives, though
Yeah im confused about that. I checked her next video and she didn't address it at all
I love the way you ‘answer’ the mystery with ‘maybe they….… “
I really appreciate that Anne not only debunks the information of the videos but also explains how they've been faked. Seeing so many examples from Anne means that I've started noticing discrepancies in other videos on my own and taking them apart. So it's easier to tell if somethings been faked or might be real.
It has helped me notice cuts that I might not have noticed before. So like, the video is still real possibly (at least it's from a reputable source), but it going from grainy to smooth with a cut means they either had to take a lot more time than shown or had issues that needed solving.
It's a shame she doesn't apply the same process to her sponsors.
Her cake pan "experiment" is pretty garbage for a "science educator" who sells scam knives.
Umm about the kamikoto knifes… they have been proven to be bad… several times
Thank you for talking about washing your vegetables in baking soda. I recently had a coworker talk about washing their produce in baking soda and vinegar to 'clean' it and I was a bit apprehensive when I saw the massive amount of articles stating in simple terms how it will reduce the amount of pesticides on the produce. I feel like an entire video could be done on the misinformation going around regarding this..
My sister used to make caster sugar by grinding regular granulated sugar (not a long swish in the blender obvs). Works well.
I have made icing sugar by grinding a bit of regular sugar in a coffee grinder. It worked very well! Although you do have to clean the grinder before and after, or you can use it deliberately to get a slight coffee flavour in your recipe which sometimes can be nice.
10:14 whenevever I was feeling extra hot in school I would grab the metal leg of my desk and it would cool me down a lot faster than anything else. Everyone thought I was weird but jokes on them, they're still sweating lol
I'm glad you spoke about the baking soda as i wasnt sure it was necessary. That being said it's nice to see more people realising that no washing your veggies and fruits beforehand isnt necessarily making them spoil faster. heck just removing some stuff out of their packaging and storing them better i can now have things spoil a lot slower. could you do a video on what actually works for what kind of products to help them last a bit longer? every product is different and it would be nice to see some experiences as to what method works best on different kind of fresh produce, maybe testing salads, berries, some common veggies and fruits?
Agreed! That would be a super video to see. My housemate had turned me on to storing berries in glass. And I think it was Ann’s video that got me to put my avocados in the fridge MUCH SOONER, rather than letting them ripen on the counter and THEN putting them in the fridge.
She had so many variables in her "experiment" it is shitty. Listen to Helen Rennie not this sell-out that sells scam knives.
Enjoyed the video! Very insightful. The Kamikoto ad spot was kind of a letdown for debunking (lots of debunks on their quality out there), but know sponsorships are valuable.
Fun fact: the video isn’t sponsored by it anymore
I can't believe you are promoting kamikoto now. Their knives are not any better than what you could buy in the local supermarket.
Shadiversity did a great video on them, and tested them.
I love when companies like Kamikoto say they use “Japanese steal.” Japanese steel makers make a range from fantastic knife steels to garbage steels, just like any other country with a steel industry. Speaking of garbage knife steels, Kamikoto’s Genten series knives are made of SUS420J2, a highly stainless but very low carbon budget steel that’s not precisely made & contains contaminants that can effect performance. Worse than that it’s hardened to HRC 53 +/- 2. Kitchen knives need to be softer than pocket knives to be sure but you should be looking for at least HRC 56 +/- 2, HRC 53 is just not good enough. On the other hand the Ganjo series is made of SLD, a very good semi-stainless tool steel very similar to D2 but they harden it to HRC 62 +/- 2. That’s already too high, risking chipping the edge if you (for example) hit bone or a ceramic plate whilst carving/chopping meat but remember that +/- 2? That means it could be as hard as HRC 64 which would make it very brittle. Ideally a steel like SLD should be at HRC 58 +/- 1 for a kitchen knife, making it much “tougher.” In knife terms “tough” means the edge will roll or “burl” rather than chipping when it hits something like bone or a ceramic plate. @How To Cook That
The quality of the knives is besides the point. The companies that make and promote them and other brands are the issue. These companies are all run by the same bunch of people and their business models are allegedly scammy. Apparently this was known for years. Also look into "Established Titles" and "scam". I just recently found out myself, having watched many videos sponsored by both companies. Some of my favourite channels on YT were used to promote their questionable products. We wouldn't want to support such sponsors, if they are indeed as scammy as is claimed, so maybe the loss of such a sponsor is unavoidable, one way or the other. I sincerely hope, that Ann will be able to resolve this to her satisfaction and without any drama.
Anyway, that's something I wouldn't want to have to deal with myself, so apologies for pointing it out in yet another comment on this video. Hopefully I was at least able to point out from where the controversy stems.
Much love and well deserved respect for Ann.
I had to pause the video because I was just cracking up that you used your sons as examples!🤣🤣🤣!!! I didn’t expect that out of your video! That was the highlight of my day!!!😂🤣🥳
kamikoto knives have been debunked as being of low grade steel that goes blunt quickly
Shadiversity did a video on that. And Japanese people said they've never heard of the brand.
@@ivanpetrov5255 i forget who it was but i did see a video on it, and it showed they use cheap chinese steel of very low quality
@@ivanpetrov5255 i just checked it was shadiversity, i'd have thought a food scientist such as anne would check these things out before advertising them
@@robchissy I'm willing to give her the benefit of the doubt, because steel knowledge is not really cooking related, and Kamikoto say "You need the whetstone to keep them sharp", but omit that the edge goes away VERY fast (Shad only cut couple of potatoes or zucchinis and it was losing edge). But I wish she checks it out. I don't know, if chat said anything about it.
@@ivanpetrov5255 I just want to say, it's nice to finally meet someone in youtube comments who knows what he he is talking about and is pleasant too, i just hope annr sees these comments and can make a video on it, she may not be an expert on steel, but she should know what is a good knife, i just watched a video on unboxing these knives and kamikoto claim the knives are hand sharpened and the guy pointed out there are machine marks on them
The sugar hack had me laughing. It was interesting to see how things turned out on the different pans. I didn't realize there would be a difference.
Just a side note I thought was interesting. Watching this with my 5 year old sister and when we get to the cotten candy one she goes "oh my goodness we should try that!!!" kids really are susceptible to this.
i love how u do your research and all the background knowledge you bring to the table. love ur debunking videos