Busting Food Network Myths (Is Alton Brown Wrong?)

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  • Опубликовано: 17 окт 2022
  • Today, the Mythical Kitcheneers are busting some Food Network cooking myths! MK #
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Комментарии • 1,4 тыс.

  • @rurirotaru516
    @rurirotaru516 Год назад +971

    There is a reason why Alton is so huge. Alton will tell you himself he is not a chef. He's a food scientist who just wants to know how food works and why. He goes deep into the why's and how things work and shows his work. That's why he's the king of food.

    • @nicanonymus2491
      @nicanonymus2491 Год назад +9

      👏🏼💯

    • @signycullen4376
      @signycullen4376 Год назад +97

      He's also really good about correcting himself when he's wrong. He's gone back to old episodes of his show and found new/better techniques.
      I always appreciate chefs/anyone who can admit they're wrong or keep working at things to find new ways of doing things.

    • @deprofundis3293
      @deprofundis3293 Год назад +26

      Y'all need to try his chili recipe. I did modify it and used beans, but flavor wise, holy crap. Winner! Literally, I won an informal chili contest 😁

    • @deprofundis3293
      @deprofundis3293 Год назад +4

      And yrs, totally agree!

    • @Kenziefinity
      @Kenziefinity 11 месяцев назад +7

      I went to one of his shows and he chastised me in front of everyone for having a different opinion from him...

  • @ArtByFinch
    @ArtByFinch Год назад +1292

    I heard if you say Alton Brown 3 times in a row in a dark kitchen he appears in your fridge.

    • @robertsissco2439
      @robertsissco2439 Год назад +36

      With a sabotage you need to cook your next meal with

    • @emottoazuka3028
      @emottoazuka3028 Год назад +16

      Sometimes you don't even have to summon him

    • @chubbygardengnome
      @chubbygardengnome Год назад +11

      God, I wish!

    • @HexIsme
      @HexIsme Год назад +10

      I'm not in a kitchen with Alton Brown, he's in a kitchen with _me_
      (And he probably won't survive the ordeal without developing a killer headache)

    • @jordinburch9466
      @jordinburch9466 Год назад

      This honestly made me laugh out loud. Hands down best comment lol

  • @SilvyReacts
    @SilvyReacts Год назад +806

    To be fair, with the french toast, if you don't have stale bread, just don't let it sit in the custard mix as long. Just do it quick like 2 seconds on both sides. At the very least this will make it so it's not too wet on the inside.

    • @vegeta6169
      @vegeta6169 Год назад +65

      I agree with josh that french toast needs a wet juicy center

    • @thetallone8136
      @thetallone8136 Год назад +55

      Yup! I was looking for this comment or I was gonna write it myself. Fresh is better for high volume, fast toast; dip for 2 seconds or less each side. Perhaps not superior in taste/texture but it gets the job done and is still pretty good. 🍞👍

    • @CosmicRot
      @CosmicRot Год назад +42

      see when I use fresh bread I just cook it for longer at a lower heat and it turns out better than stale bread or dipping it for a short period. granted unless i'm using gluten free bread i typically never put it in for longer than 10-15 seconds anyway lol

    • @magnuserror9305
      @magnuserror9305 Год назад +26

      You can also pre toast your bread. I dislike soggy french toast so i pre toast it in the oven with a little butter.

    • @kyumesknackstreamarchive
      @kyumesknackstreamarchive Год назад +20

      Thank you! lol Literally the best way to eat french toast. I was so grossed out at how long they left the fresh bread in the custard.

  • @hugeinjapan4635
    @hugeinjapan4635 Год назад +225

    in the rare instance when Alton Brown rethought his opinion in his show, he revisited the topic with updated information. That's integrity!

    • @darkwitnesslxx
      @darkwitnesslxx Год назад +23

      Doesnt Alton Brown have an entire series based on the premise of fixing his past mistakes?

    • @AustynSN
      @AustynSN Год назад +22

      @@darkwitnesslxx Yeah, but sadly, it was short lived. Only two or three seasons. ("Good Eats Reloaded")

    • @deprofundis3293
      @deprofundis3293 Год назад

      @@AustynSN bummer! I'd have loved to see it. He's the bomb!

    • @AustynSN
      @AustynSN Год назад +6

      @@deprofundis3293 I'm sure it still replays with other good eats reruns on Food Network. It was a pretty interesting concept. He basically just dumped himself into the old episodes and corrected the recipes based on new things he's learned and fan responses to some recipes that weren't popular.

    • @deprofundis3293
      @deprofundis3293 Год назад +1

      @@AustynSN I don't actually have cable, unfortunately...or a TV. Just a laptop, netflix, and RUclips. :( Maybe someday when I have normal income!

  • @ytnewhandlesystem42
    @ytnewhandlesystem42 Год назад +1082

    Risotto is the exact dish that requires not rinsing rice, similar to paella. If you are having rice by itself, like Chinese style with dishes, or leaving the leftovers overnight for a fried rice, the experience would be different.

    • @carveylover
      @carveylover Год назад +37

      I know you meant rinsing,but an image popped into my head: some one raising a little grain of rice for certain dishes and ignoring grains for the rest.
      It really made me giggle.

    • @shllybkwrm
      @shllybkwrm Год назад +6

      Absolutely!

    • @justin522
      @justin522 Год назад +9

      I was going to say exactly that.

    • @Justin-jy6vm
      @Justin-jy6vm Год назад +13

      Yea I could hear Joshua Weissman screaming from house

    • @vegeta6169
      @vegeta6169 Год назад +21

      @@Justin-jy6vm i could hear Uncle Roger screaming

  • @arlogatsby7508
    @arlogatsby7508 Год назад +813

    May I just say that the fact that Lily actively contributes to Mythical Chef Josh's Chaos Energy fills my heart with dread for what the two of them can achieve together.

    • @Knee_Boy64
      @Knee_Boy64 Год назад +24

      I feel like I wouldn't want to come across Josh and Lily together in a dark alley.

    • @SimuLord
      @SimuLord Год назад +36

      Lily doesn't scare me with the chaos energy the way Emily does though.

    • @arlogatsby7508
      @arlogatsby7508 Год назад +10

      @@SimuLord I agree, but Emily and Josh are clearly too much alike to do any real harm.

    • @nutellywoo182
      @nutellywoo182 Год назад +3

      @@SimuLord came here for this. Emily and Josh are two atoms that collided!

    • @ziggygunz2447
      @ziggygunz2447 Год назад +2

      Now all we need is an episode with Josh, Lily and Lucas!!

  • @Galiant2010
    @Galiant2010 Год назад +225

    For the pork towel I just wanna point out that Fieri left his on a flat cutting board and you guys had yours on a rack with open space below it. If you have any kind of air circulation going on in that kitchen the convection will be moving the cold air in under the rack increasing the rate of cooling off.

    • @texas8322
      @texas8322 10 месяцев назад +24

      He also said that he loosely places the towel and tents. They tucked the towel tight on the test kitchen roast. I think the combination of the two, rack and tight towel, led to it cooling off.

    • @OMGclueless
      @OMGclueless 8 месяцев назад +5

      ​@@texas8322 Well what I really want to know is why a towel and not just aluminum foil. Seems like it would be better because it radiates heat back instead of just absorbing it, and also no pork in your towel.

    • @shizucheese
      @shizucheese 8 месяцев назад +12

      @@OMGclueless It radiating heat would be the issue, actually. Hot food continues to cook even when you take it off the heat; the foil radiating the the heat back onto the meat would result in your pork (or whatever meat) getting overcooked. A towel probably has the right level of porousness to keep the meet at the right temperature while it rests, and is also less wasteful than foil.

    • @timmusician5060
      @timmusician5060 7 месяцев назад

      He also tented the towel. It wasn’t in complete contact with the meat

    • @Wallopy_Joe
      @Wallopy_Joe 7 месяцев назад +1

      Why wouldn't you just use foil though?

  • @alorachan
    @alorachan Год назад +268

    idk about rubbery for mushrooms (also sounded like it was a 'slight' increase), but Alton Brown actually covered washing vs dry rubbing/brushing mushrooms in an episode of Good Eats. The myth he was specifically testing was that "washing mushrooms water-logs them". He found that even soaking mushrooms, they only retained like.... an ounce (for a huge pack of mushroom) worth of water? So in his book, he washes under running water 'cause it's quicker and easier to get all the dirt off the mushrooms.

    • @bennibo_i
      @bennibo_i Год назад +59

      I think if there was any rubbery texture its just be because of the tiny amount of added water, so just cook like 30 seconds longer and they would be the same

    • @MimiUsagichan
      @MimiUsagichan Год назад +23

      @@bennibo_i yeah all of the water cooks off if you have it in the pan longer

    • @Alararar
      @Alararar Год назад +21

      Yeah, that's not dirt. Wash your mushrooms! (I went to culinary school, and I hate the dry brush myth.)

    • @alorachan
      @alorachan Год назад +9

      been to mushroom farms and even the farmers say it's dirt. So.... I'm curious what a mushroom possibly creates that's dirt-like but not dirt. it may be fertilizer of some kind, or maybe even wood particles, since some mushrooms grow on wood. But colloquially, it's "dirty" and should be cleaned, ergo I think we can call it "dirt".

    • @SilvaDreams
      @SilvaDreams Год назад +1

      @@alorachan spores... Plus dirt

  • @empac8631
    @empac8631 Год назад +228

    Josh using the other side of his spoon to avoid double dipping is so out of character for him…well done, my boy. We’ll have you washing your hands in no time.

    • @TheBlinkyfish
      @TheBlinkyfish Год назад +22

      It's only because he saw Trevor do it first

  • @amberkumar4514
    @amberkumar4514 Год назад +56

    Chef Ann Burrell is very close to my heart. When my mother was deployed to Iraq, I didn't know how to cook but my dad needed me to help make dinner. Chef Anne on Worst Cooks in America literally taught me to cut an onion and put my mise in their place. Those skills I learned then helped me make reasonably good food as a 14-15 year old. I really appreciate her and I wish I could bake her a cake.

  • @JohnA...
    @JohnA... Год назад +31

    Rinsing rice depends on the type of rice. If you are buying "enriched" or "fortified" rice because of the extra added nutrients then you should not rinse your rice because you are washing off the very nutrients you are buying it for. Also depending on the dish, as mentioned in the episode, you have to figure out if you want the extra starch or not. If you want the little extra texture or have a more porridge feel then don't rinse the rice off, if you want to make dishes where the rice is supposed to be individual grains (depending on the rice variety) or make "sticky" rice (again depending on the variety) then rinse it off.

  • @kampy19
    @kampy19 Год назад +39

    "garbled nonsense" is the perfect description for approximately 50% of Josh's mouth noises lol

  • @fugithegreat
    @fugithegreat Год назад +131

    I like to defend the non-stale bread by saying that you don't have to soak it for a whole minute, because that's why it's so mushy! If you have fresh bread for french toast, you can just give it a momentary dunk in the custard and then put it in the pan, and it ends up with a good texture just as if the bread was stale. Of course, for stale bread you might want to leave it a little longer just so it can soak up the custard better.

    • @HotaruChuu
      @HotaruChuu Год назад +8

      You're not even supposed to dip the stale bread for that long either lol

    • @tickledtoffee
      @tickledtoffee Год назад +3

      Exactly! I don't have enough patience to leave bread out for 8 hours or whatever, I make French toast because it's quick. So I use fresh bread and dip it instead of drowning it

    • @mysticashes5384
      @mysticashes5384 Год назад +3

      Yea I have never seen anyone soak bread for that long making french toast, I have only ever dipped it. I would hate it with stale bread lmao

  • @andrewrobinson4019
    @andrewrobinson4019 Год назад +54

    Josh: “We’re testing to see if resting a pork loin under a towel is better, but I’m also going to make my lunch…”

  • @scoutl9431
    @scoutl9431 Год назад +178

    For the towel thing, you also left it on a wrack, so there’s heat leaving out from the bottom, guys!

    • @threewaystreet
      @threewaystreet Год назад +11

      yes I was hoping someone would point this out!

    • @timkinsley6203
      @timkinsley6203 Год назад +3

      Good Call. Didn't think about the rack. Guess this challenge is as worthless as the french toast.

    • @twilightwolfqueen409
      @twilightwolfqueen409 Год назад +12

      I agree. The air flow under the meat probably cooled them down. And Guy had his cooling on the board in the video they referenced.

    • @stevebrians662
      @stevebrians662 Год назад +4

      exactly what i thought. Did not do as Guy did doo

    • @randiskye4444
      @randiskye4444 Год назад +12

      I noticed that Guy doubled the towel as well, so solid board under the meat and double thickness of towel. Rematch!! (I just tent mine under foil for the rest period, works fine.)

  • @jdub1371
    @jdub1371 Год назад +11

    1) If you want French toast RIGHT NOW but you don't have any stale bread, just toast your bread lightly and then proceed. 2) My Sicilian grandma used to shallow-fry donut-sized discs of pizza dough and then roll them in sugar. She called it "pasta fritta" (fried dough) and we kids went mad for them. 3) If I've got some good ricotta around (especially Calabro, which I love), for dessert I'll spoon some into a dish and sprinkle with sugar and cinnamon. It has to be a full-flavored ricotta though, otherwise it doesn't taste like anything.

  • @wonderstar711
    @wonderstar711 Год назад +60

    I would freaking love an episode about what keeps different foods fresh longer! Does bread actually stay better in the fridge? Is wrapping lettuce in tin foil a real thing? So many questions

    • @HarmonyBreaker
      @HarmonyBreaker Год назад

      Same with wrapping foil around the stem of bananas!

    • @Peanutsnot
      @Peanutsnot Год назад +2

      for my lettuce i dampen paper towels, wrap around the whole lettuce and put it in a plastic bag. it does last longer. i haven't tried the foil.
      strawberries, blueberries in glass jars also makes them last longer. i am trying raspberries right now.

    • @TheBusyJane
      @TheBusyJane Год назад +1

      Bread stales faster in the fridge. If you need to keep it, it freezes really well.

    • @Sembazuru
      @Sembazuru Год назад +1

      Store your mushrooms in a paper bag in the fridge. If you leave them in the plastic packaging too long they will turn to slime. In a paper bag they just get a little dried out. I'm from Kennett Square, PA and we know a little something about mushrooms. ;-}

    • @deprofundis3293
      @deprofundis3293 Год назад

      Yes!!

  • @mariapizzaa
    @mariapizzaa Год назад +27

    4:08 keeping bread in the fridge makes it go stale faster! It's scientifically proven, so no wonder Lily always has stale bread! Also, I remember Alton Brown doing an experiment where he weighed mushrooms before and after washing, and the amount of water absorbed was negligible, but i guess even a negligible amount of water makes them chewier.

  • @daltigoth3970
    @daltigoth3970 Год назад +94

    For the French Toast, if you are using fresh bread, you don't want it to sit in the pudding for as long because it is going to soak up more faster. It really only needs a few seconds (less than 10) on each side. That's why theirs turned out so flimsy.

    • @kissthapistol
      @kissthapistol Год назад +7

      I was thinking the same thing. As a staunch supporter of fresh bread, I am surprised that Josh did not say anything.

    • @theblindneo4418
      @theblindneo4418 Год назад +7

      I only used fresh myself growing up, always dipped in both sides for maybe 2-3 seconds, flip for the other side, then onto the griddle. leaves more of the coating for more pieces of big batch french toast

    • @kissthapistol
      @kissthapistol Год назад +2

      @@theblindneo4418 mmmmm... now I want french toast lol.

  • @katief7047
    @katief7047 Год назад +43

    I love that Nicole brought up Aarti since she was one of the original food network stars that I rmbr watching win in middle school that actually made a brand for her success, she’s literally so cute and has such great recipes I’m so happy someone recognized her

  • @CoopMaLoop_Official
    @CoopMaLoop_Official Год назад +125

    There are at least three different brands of honey mustard in the mythical kitchen and I find that extremely interesting. This is an official request for Josh to give us a collab with Eugene from Try Guys to rank king the best honey mustard brand.

    • @bonnie1303
      @bonnie1303 10 месяцев назад +2

      Or anything at all. That would be a fantastic combo

  • @whatsupranchdubois
    @whatsupranchdubois Год назад +68

    I grew up with a health food mom and we once made lemon zest and carob "pudding" with ricotta. it was... fine

    • @kittye8340
      @kittye8340 Год назад +9

      I'm sorry.

    • @melbell0865
      @melbell0865 Год назад +1

      You poor soul. I hope you were able to have/enjoy real pudding later on in life.

  • @Drake31644
    @Drake31644 Год назад +11

    "I didn't have to put either in my mouth to know- just the way the fork interacted with it" killed me 😂

  • @Rea13434O
    @Rea13434O Год назад +13

    I’ve never remember to leave out bread to stake for French toast. Just put it in the oven around 200F and let it dry out gives the same effect!

    • @Coproquim
      @Coproquim Год назад +1

      Or 15 seconds in the microwave, and leave it on a paper towel for 5 minutes

  • @MorganDelvanna
    @MorganDelvanna Год назад +261

    Alton Brown had a Good Eats episode that busted the mushroom myth

    • @cylonred8902
      @cylonred8902 Год назад +55

      He did it the right way by weighing the mushrooms before and after. The ONLY way to know if the mushrooms soaked up any water.

    • @johanvanderpants9363
      @johanvanderpants9363 Год назад +48

      Yes, if you rinse mushrooms and let them dry it would be the same as dry mushrooms, but without the poop on them. The problem is that they cooked them while soaked.

    • @orboobleck5366
      @orboobleck5366 Год назад +15

      Well, sort of. His test proved that the mushrooms DID soak up some water, but not enough to really consider the time and effort involved in dry-scrubbing to be a better option.

    • @cylonred8902
      @cylonred8902 Год назад +18

      @@orboobleck5366 I don't think they even proved that. Differences in color and "rubberyness" is not a real good way to determine they soaked up any water.
      weight before and after is the only way to tell for sure.

    • @adamdoyle6495
      @adamdoyle6495 Год назад +33

      the cooks shouldn't be taste testing their own items, they should have someone else do a blind taste test (and not tell them what specifically they are looking for)

  • @romanlegion5837
    @romanlegion5837 Год назад +67

    The duality of josh between being an absolute chaos gremlin and being such a wildly knowledgeable and talented chef is the most whiplash

  • @ErinnG
    @ErinnG Год назад +17

    My family has always made French toast out of regular bread. I like that the middle feels a little soggy. I never realized people used stale bread until I worked at Golden Corral and we used stale rolls for the bread pudding

  • @ApplejackDaniels
    @ApplejackDaniels Год назад +19

    For washing rice it's mainly for removing excess starch. Some dishes want that starch while others don't want it. So I think it depends on the dish.

  • @caravanearth
    @caravanearth Год назад +6

    when i started working in kitchens professionally i saw all the chefs had nice knives so that night i went and bought an 8" santoku that was from Giada's line. i didnt even know who she was at the time but nearly 10 years later i still have that knife and it is one of my favorites for general knifework.

  • @Haseo135
    @Haseo135 Год назад +4

    I always use fresh bread for french toast, but I also don't let it soak for a literal minute. Just a few seconds on either side in the mixture then it goes in a searing hot pan. Have never once had soggy french toast.

  • @mattheww.2386
    @mattheww.2386 Год назад +31

    Gotta be careful. If you bust too many myths Gordon Ramsay will indeed go full Hannibal Lecter on you. Warning to everyone here. This is how we lost my uncle's sister's grandpa-brother. He tested too many food myths and the next thing we knew it Gordon was feeding his prefrontal lobe to him.

    • @brightshining
      @brightshining Год назад

      Wow, what a horrible story
      Thank you for sharing it with the rest of us and I'm *so* sorry for what your family went through

    • @PoppoYoppo
      @PoppoYoppo Год назад +1

      I don't even want to think about what a grandpa-brother needs to do to become a grandpa-brother

    • @themagicknightress7132
      @themagicknightress7132 Год назад

      @@PoppoYoppo I’m not sure that possible… because their mother would also have to be their daughter

    • @brightshining
      @brightshining Год назад

      @@themagicknightress7132 It's okay guys, it's because he's his own (brother-) grandpa

  • @brycekuntsi4215
    @brycekuntsi4215 Год назад +73

    Please bring Lucas back for a video! The video where Josh and Lucas mad the pizza was my favourite video they've ever done.

    • @garryhurkens
      @garryhurkens Год назад +3

      It was my favorite, too. The energy was amazing.

    • @sukai121
      @sukai121 Год назад +1

      Yesssss

  • @jasonrhome710
    @jasonrhome710 Год назад +9

    Question about the towel on the roast test. Guy had his roast resting on a board where as you went with the wire racks. Would that little bit of airflow make a difference?

  • @RainCheck797
    @RainCheck797 Год назад +6

    The funniest part of this is AB has also done a Myth Busters spoof on his show.

  • @purpletygertube
    @purpletygertube Год назад +64

    I love how GMK focuses on the ish some folks find uncomfortable. Like Josh slurping

  • @brittboynton9555
    @brittboynton9555 Год назад +3

    "Opaque means you can see through it right?" "Noope." Just so immediate 💀 love these videos!

  • @theconqueringenigma
    @theconqueringenigma Год назад +3

    Josh. It is actually possible to bite into something without slurping. You know, just so you're informed.

  • @rory1787
    @rory1787 Год назад +48

    i grew up eating only savoury french toast (as in, bread dipped in egg and flavoured with salt) and didn’t even know it was a sweet thing until i started using the internet 😭

    • @whiskeygrandpa1426
      @whiskeygrandpa1426 Год назад +6

      i made a terrible french toast for a kid that turned into more of a scrambled egg stuck to bread, nothing sweet about it, thought it would be horrible, she loved it.

    • @brightshining
      @brightshining Год назад +1

      @@whiskeygrandpa1426 😆 Amazing

    • @chloemae4959
      @chloemae4959 Год назад +3

      We used to have ketchup on "french toast" (we call it eggy bread 😂) it's really good but I prefer sugar and vanilla when we have it sweet, or jam 😋

    • @jjh7611
      @jjh7611 Год назад +3

      Just go full on croque monsieur. Put some smoked ham and cheese on there

    • @ThePapaja1996
      @ThePapaja1996 Год назад +2

      Egg plus milk topped whit sugar and cinnamon.

  • @robertsissco2439
    @robertsissco2439 Год назад +6

    I just made French Toast using AB's application for dinner last night. My wife loved it. I also turned the left over bread and some cinnamon rolls into AB's bread pudding as well over night.

  • @perote3
    @perote3 Год назад +11

    Just think I should point out that Guy Fieri said to lay the towel on top of the meat LOOSELY and Josh kinda packed the towel too close to the meat and that's why it didn't make a difference. If the towel is loose you have a pocket of air in between the towel and the meat which creats a little bit of insulation, if the towel is touching the meat then the effect is diminished since you don't get the pockets of hot air.
    (Conduction vs Convection stuff)

  • @LimeCrushSoda
    @LimeCrushSoda Год назад +5

    Fried dough, usually leftover bread dough would be used to make "Toutons" in Newfoundland, typically if there was any left over bread dough when your nan was finished making bread you'd flatten it out and fry it up in a pan, top with butter and molasses or syrup and you'd have a Newfoundland delicacy.

  • @tannerpace3703
    @tannerpace3703 Год назад +40

    Unrelated comment because Josh will likely love them (if he doesn't already): check out French tacos. It's basically a massive grilled burrito filled with meat, fries, cheese sauce, and hot sauce. My preferred version is kebab meat with harissa.

    • @alinemaurin2062
      @alinemaurin2062 Год назад +3

      Josh mentioned french tacos on latest episode of the podcast! He said he really wants to have some in France.

    • @greythumbshenanigans559
      @greythumbshenanigans559 Год назад

      That sounds bomb!

  • @CHEFPKR
    @CHEFPKR Год назад +62

    Don't worry Josh, I also want my French toast gushing, wet, moist and supremely custardy. Just sloppy all over.

  • @AwesomeSauceXP
    @AwesomeSauceXP 8 месяцев назад +1

    Josh: you are super knowledgable about food. But everyone is attacking you because sometimes you eat things in the most INFURIATIING way. Like holy crap who wants floppy, wet french toast

  • @Mangacreysy
    @Mangacreysy Год назад +1

    When I used to work at a restaurant I would rinse the meadow mushroom to get dirt out, because I had to make a salad for 200+ guests, after I had rinsed them I chopped them up and left them in the refrigerator then I poured on the salad dressing the next day and the mushrooms felt fresh and not rubbery at all.

  • @kerenrashish
    @kerenrashish Год назад +6

    I love how that last pitch was actually just a plug to get us to buy the towels XD

  • @Bella-gq4gz
    @Bella-gq4gz Год назад +25

    I prefer my French toast with unstale bread too😂30 seconds was way too long..I do quick swipes on both sides. Comes out amazing

    • @justmemayel4174
      @justmemayel4174 Год назад +1

      For the same reason, 30 sec isn't enough for stale bread sometimes...At my home we make it only when we have stale bread tho, and I agree with Josh, it shouldn't be soggy, it's a toast, you should be able to pick it up

    • @ianz28
      @ianz28 Год назад

      I’ve always done quick swipes as well. I’m upset about the lack of vanilla and cinnamon though.
      Another fun one. Thick vs slim slices of bread?

  • @DocSparks_216
    @DocSparks_216 Год назад +2

    I resonated STRONGLY with Josh on the French Toast. I use fresh Texas Toast and I also use Cinnamon and Vanilla Extract. I made it for my girlfriend and she called me bougie for using Vanilla and I had to defend why it was normal for me

  • @lovelokest2
    @lovelokest2 Год назад +1

    I love this series. It is so important to have these conversations in an easily accessible format that is entertaining to watch.
    11/10

  • @monettemoradi
    @monettemoradi Год назад +5

    I love this new take on food myths ! Please keep it up!

  • @estherp4867
    @estherp4867 Год назад +1

    Best French Toast I've made: cinnamon brioche soaked in a wash of eggs, half & half, cinnamon, and freshly ground nutmeg. Maybe vanilla extract too. Cooked in coconut oil & a dab of butter for each slice.
    Store bought brioche is dense and doesn't really have much of a difference between stale and newly bought texture. But you can still use it when it's stale, which is a bonus.

  • @booknamebasis
    @booknamebasis Год назад +1

    The phrase "honey mussy" is causing me to flinch every time I hear it. I don't know what it is, but that guy gives me weird vibes, and this is the first time I've seen this channel or series.

  • @TD-ug4mg
    @TD-ug4mg Год назад +4

    My immediate thought when saying the title was you dare question Alton Brown? I'm glad to see that my outraged indignation was vindicated.

    • @JakobKaine_BrickJAK
      @JakobKaine_BrickJAK Год назад +1

      Thing is, even Alton Brown has busted some of his own earlier stances. We all learn as we go.

  • @leighannaperrin1534
    @leighannaperrin1534 Год назад +32

    I'm with Josh and Travor about the gooey french toast thing. I love me some soggy french toast. If it's not soggy enough I'll put way too much butter on it and put it back in the microwave 💀
    Edit: whoops. He didn't even pick it.
    Link would have, tho 😂

    • @SJ93622
      @SJ93622 Год назад +3

      Team wet bread 👍

  • @mokaakashiya1177
    @mokaakashiya1177 Год назад +4

    I feel like with a thicker bread the stale works but I normally use typical white bread to make my French toast and it's never flimsy or falling apart.

  • @atingley0913
    @atingley0913 Год назад +2

    Lily, fellow Mainer here. I don’t do it personally, but absolutely i know lots of people that do keep bread in the fridge! Keep confidence in your storage!

  • @Nadyabusiness
    @Nadyabusiness Год назад +5

    Lol, if I could go the rest of my life without hearing Josh slurping food (food I didn't realize would be slurped at that), I could die happy.

  • @Xylasider
    @Xylasider Год назад +28

    Two things:
    Fresh bread only needs a couple seconds. Going exact time as stale didn't give it a fighting chance.
    Also, of course risotto is better unwashed. You want that starch to get the wet creaminess, for the same reason you reserve pasta water when making a cream sauce. It's like the ONLY rice dish that wants it like that. You went far too easy on Giada here, and she absolutely needs to be called out for her rice statement in a traditional manner.

    • @ThePapaja1996
      @ThePapaja1996 Год назад +1

      paella to

    • @TheHaxdog
      @TheHaxdog Год назад +4

      I knew someone had to be thinking the same thing. I almost always use fresh bread and the key is just time it soaks on each side

  • @Speculite
    @Speculite Год назад

    I absolutely love this series! They always make it so fun and entertaining. 🙌

  • @Sembazuru
    @Sembazuru Год назад +1

    By not rinsing the rice and leaving the loose starch on the outside, when you toast the rice in the butter, that little bit of loose starch becomes like a rice-based roux. That adds a little bit more thickening to the risotto.

  • @MattThePharaohWizard
    @MattThePharaohWizard Год назад +5

    I like how everyone starts normal on this channel then Josh slowly drives them insane.

  • @guyunknown6224
    @guyunknown6224 Год назад +2

    Josh i love this one ,because like you I learned most of my cooking skills from watching food network and stuff and I love Rachel Ray and most of the others you have mentioned 😂😂

  • @tryingtobesocial906
    @tryingtobesocial906 Год назад

    Trevor quoting that vine was amazing! Lololol

  • @nicolamarkus3177
    @nicolamarkus3177 Год назад +13

    4:10 don’t keep your bread in the fridge because it increases the rate of crystallization of the starch molecules and makes it go stale quicker

    • @gertie2734
      @gertie2734 Год назад +3

      I freeze mine because I only use it for toast and can't use it fast enough 🤷‍♀️

    • @applesaucd
      @applesaucd Год назад +1

      does the same happen when you store bread in the freezer?

  • @jaynation7789
    @jaynation7789 Год назад +3

    I have always used fresh bread and always will. The issue with this experiment was treating the stale and fresh bread the same when it came to how long the bread was left in the mixture. Fresh bread does not need 30 seconds per side.

    • @ThatRPGuywithtoomanyOCs
      @ThatRPGuywithtoomanyOCs Год назад

      Same for the mushrooms. They didn't cook all the moisture out of them, so of course they were still partly uncooked.

  • @ScarboroughLane
    @ScarboroughLane Год назад

    I love this series! Hope you are planning lots of thanksgiving videos this year 🦃❤️

  • @Y0utube5ucks
    @Y0utube5ucks Год назад

    I Don't know if food network existed when I was a kid but I've always loved "The Urban Peasant" and "What's for Dinner?" Those are the show that got me starting to make my family and neighbors drool! Mythical Kitchen has met that effect for sure. Love you guys and Gals!

  • @alexgeorge501
    @alexgeorge501 Год назад +4

    Love the new shirt you've got Josh, "Birramania" Is running wild brothers! (What C'ha gonna do?) Can't wait to see what food myths you'll bust next!

  • @ThePoettica1973
    @ThePoettica1973 Год назад +6

    **garbled nonsense**
    Josh's life motto. 😉

  • @paulwagner688
    @paulwagner688 Год назад +1

    Jacques Pepin on mushrooms: You wash them just before you cook them. No sooner. I trust the Master.

  • @larry-terricarroll8094
    @larry-terricarroll8094 6 месяцев назад

    you guys are very entertaining and hilarious to boot!

  • @auberginebear
    @auberginebear Год назад +3

    Knew stale would work, the water thing is kinda BS though because mushrooms taste better if boiled in water before pan frying, the towel would only matter if there wasn't skin keeping the moisture inside or it was cut somehow, and rinsing rice depends on the type because some (like Asian short grain rices) need to be rinsed or else they don't cook correctly.

  • @LdyPrtrdg
    @LdyPrtrdg Год назад +3

    I'm with you Josh on the custards French toast! Cook it low and slow to make sure it's not too wet

  • @brunogaming3531
    @brunogaming3531 Год назад

    10:50 Trevor, acting like he’s watched anybody on the Food Network is hilarious he couldn’t even come up with a single name
    😂😂😂

  • @Justin-zk8jq
    @Justin-zk8jq Год назад +1

    "I feel like you owned a lot of Juicy sweatpants." 😂

  • @KingEdwardMMVIII
    @KingEdwardMMVIII Год назад +12

    I love all of Mythical, but dare I say the Mythical Kitchen has surpassed the skill of the creators themselves? Really love this channel.

    • @bonnie1303
      @bonnie1303 Год назад +1

      I agree, MK is more than the sum of its parts

    • @auberginebear
      @auberginebear Год назад +1

      I've beem watching more MK than GMM the last few months.

  • @rickyprice443
    @rickyprice443 Год назад +8

    Josh, you've been a part of my daily routine for ever now, and you give me motivation and hope, and your sort of teaching me how to cook,

  • @CourtneyVarner
    @CourtneyVarner Год назад +1

    Whenever I make challah I cut off a bunch of slices to leave overnight to get stale, specifically for the greatest french toast I've ever had.

  • @longschlongsilver7628
    @longschlongsilver7628 8 месяцев назад

    1. You can always just toast the bread.
    2. Cooking with water forces you to cook the mushrooms longer to get rid of all the moisture. They end up smaller and denser, ergo more rubbery
    3. Idk about the towel thing, that would just absorb the juices instead of the meat.
    4. Risotto is one of the few dishes where you don't rinse your rice. It's the extra starch that creates its signature texture

  • @zootsuiter
    @zootsuiter Год назад +11

    The fresh french toast is soggy because you soaked it for a freaking minute! Fresh bread doesn't need to soak for more than 10-15 seconds total.

  • @pnwexplorer1122
    @pnwexplorer1122 Год назад +3

    DAYUMMM LILY oohhhhweeee 0:31

  • @JulesClaire
    @JulesClaire Год назад +1

    you choose the wrong rice to do the test with, you don't rinse Arborio to make risotto, you do wash long grain rice

  • @ohwowoh7281
    @ohwowoh7281 Год назад +1

    Wash your mushrooms with water. Then cook the mushrooms for as long as you can to let all the water evaporate and cook down It's near impossible to overcook a mushroom because their cell walls contain chitin which is heat stable. The water left on the mushroom will also help it cook down rather than the mushroom soaking up a ton of oil.

  • @suprememedjai4433
    @suprememedjai4433 Год назад +24

    Before I even watch this. Alton Brown is never wrong.

    • @NickBLeaveIt
      @NickBLeaveIt Год назад +1

      Alton says you should steam chicken wings before baking, but J Kenji Lopez Alt has shown that doing so doesn't make much of a difference.
      Also, Alton's brownie recipe specifically says to NOT use Dutch-Process cocoa powder, which everyone from America's Test Kitchen to Josh say is better than normal cocoa powder.

    • @deprofundis3293
      @deprofundis3293 Год назад

      @@NickBLeaveIt hm, that's tough. I guess everyone is wrong sometimes. I trust all 3 of those sources in general!!

  • @connorswanson
    @connorswanson Год назад +6

    Would love to see some sushi videos. I've been wanting to make sushi at home for a long time and even though I've found plenty of videos and have a good idea how to do it, I think I'd love to see these goofballs do it because I trust their techniques and vibes above all

    • @yomikaila
      @yomikaila Год назад

      I’ve found that the making of sushi is easier than acquiring the ingredients. At least when you live in a landlocked state. Finding sushi grade fish can be hard. Also make sure you buy sushi rice and nori should be right near that as well :) good luck! It’s super fun to make your own sushi and play around with what to put on the rolls you make 😊
      Edited for a typo**

  • @oden1938
    @oden1938 7 месяцев назад

    For Rissotto, specifically, you’re not supposed to rinse the rice. Rinsing the rice removes the starches surrounding the rice which will make it less “creamy”. It has nothing to do with “extra steam” since you’re adding liquid periodically as you cook the rice.

  • @beersandbacon
    @beersandbacon Год назад +1

    I think you should always wash your mushrooms. What you should do it boil them first! After boiling them just do a quick saute and they turn out fantastic. The flavor and texture is better. Sauteing them for the entire cooking process tends to turn them rubbery. Just a quick browning after boiling and you'll get a nice bite and they will taste great.

  • @TheQuizard
    @TheQuizard Год назад +10

    For the French toast, I always use not-stale bread, but I also use Texas Toast so it holds together well but it also soaks up a lot of custard and is so squishy and yummy 🤤

    • @strenuousspider9525
      @strenuousspider9525 Год назад

      I really think soaking the fresh bread just as long as the stale was a mistake. The fresh does not need soaked nearly as long as its more absorbent then the stale.

    • @chubbygardengnome
      @chubbygardengnome Год назад

      I'd try the stale and see how it turns out, texture is much my itch better for me and I use Texas toast slices too :)

  • @ericmiller2608
    @ericmiller2608 Год назад +3

    Why would you leave soft bread in liquid for that long?

  • @ck17350
    @ck17350 Год назад +1

    I love this show so much but DAMN! The constant use of metal utensils on Teflon makes me crazy!

  • @KahlevN
    @KahlevN Год назад +1

    The towel one is a bit off, because he used a much small cut of meat (a pork tenderloin) that will lose heat much faster. The giant half loins that you guys used will retain much more heat based on their mass, so putting a towel on them will have much less impact on their temperature.
    You also put them on racks, so they would have a similar amount of temp that might be removed via that, instead of having it directly on a cutting board like he did.
    I'd be curious to see you guys do the same test again but with smaller cuts of meat that are more prone to heat loss, instead of using giant roasts, and putting it on a cutting board instead of a rack.

  • @clericGG
    @clericGG Год назад +3

    I'm sad they cut away before he tried the Sweet Baby Ray's Honey Mussy :C

  • @philoctetes_wordsworth
    @philoctetes_wordsworth Год назад +18

    I used to work in the Whole Foods prepared foods deli. One day, I was in the kitchen when the cooks were making “marinated mushrooms,” and received a shock. I was asked to clean the mushrooms, and got yelled at when I used a damp towel. I was forced to dump four pounds of beautiful white buttons into a sink to soak. SOAK. Then drained them, as instructed. The guys finished the “recipe,” after showing me the printed form, which did say to “wash” the mushrooms. Just as one would expect, the mushrooms failed to pick up the flavors of the marinade, and had a nasty texture. That was the day I came to understand why we sold so little of that particular item. I tried to speak with management about it, but I was punished for daring to speak up.🤗🤗🤗Side note: how could anyone believe that mushrooms should or could be exposed to water without soaking it up? They are sponges.

    • @cylonred8902
      @cylonred8902 Год назад +6

      Mushrooms should never soak but they can be swished around in a tub of cold water for a few seconds to get the manure off. They soak up VERY little water and will dry quickly. Restaurants don't have the time to clean that carefully - especially when you have to peel and devein 75-100 pounds of frozen shrimp. Potatoes were washed the same way and as you removed them you paid attention to see if they individually needed more scrubbing for caked on mud. One of the rasons why you might get some grit on a baked potato in a restaurant.

  • @Lofirobot89
    @Lofirobot89 Год назад +1

    Hearing her say to Josh what everyone else is thinking is the best!!! She should become a regular!!!

  • @StephanieBunker
    @StephanieBunker Год назад

    Another good episode! Kudos 👏 💐

  • @maestroblloyd
    @maestroblloyd Год назад +10

    Bigger question...who tf is soaking their bread for 30 seconds per side? Better question...who soaks their donut for 30 seconds...or their Oreo for 30 seconds...and still expects optimal results?!?!?!

    • @rigamarooh
      @rigamarooh Год назад +2

      me, I am.

    • @maestroblloyd
      @maestroblloyd Год назад

      @@rigamarooh , bro. Then you're making egg bread, or egg toast. Almost a bread omelet.

  • @Fafnerluver922
    @Fafnerluver922 Год назад +3

    Just have to put it out there, Ina Garten is my favorite Food Network star! xD

  • @Kj_Crunch
    @Kj_Crunch Год назад +1

    The French name of French bread is pain perdu, which literally translates to lost bread, so it is made from day old stale bread that would normally be thrown out/“lost” to the garbage. So technically speaking, if u are not using stale bread, it’s not really French toast.

  • @JuMixBoox
    @JuMixBoox Год назад

    The final round with the two teams looks so funny. Just two extremely tall funny guys and two petite distinguished women.

  • @RealAndySkibba
    @RealAndySkibba Год назад +5

    Alton Brown would be a super cool guest to have on