Glazed Donuts- Tasty VS Bon Appétit Buzzfeed Test  

Yeah I think the difference is that BA has actual professional chefs, whereas Tasty has very good, albeit amateur chefs. The professional chef will almost always come out on top.

I felt the same way after discovering BA. It's as if they've opened my eyes to a new world. I used to enjoy Tasty more in the past, but they don't elicit the same kind of interest and emotion from me the way BA does.

Yes!!! I don’t trust Tasty’s recipes

Tasty is low key the food version of 5min crafts lol

I totally agree!

Xenia Greenstein Tastey does have professional chefs but the results they want are intended for an easier level of cooking no doubt

@@loganbooker1084 But in this video tasty's doughnut is more difficult to make

@@ebc6970 the irony right?

That's a little harsh to rie! Shes desert queen and a real chef..

@@ivylee42069 the shade excludes rie ;)

The icon, the legend, the God!

so his last name is the name of a country?

@@mafu211 yepp

BA just looks more professional too. Not sure if the people at tasty went to culinary school but its obvious that BA people have.

@Panda as a Moroccan, I confirm this.

alvin and alexis did go to culinary school not a defend for tasty though, obviously BA is better

Hoàng Minh Nguyễn Alexis is a god she made food using a coffee maker

tasty lacks management directions, Rie, Alvin, Alexis and many others did have culinary training but they arent fully incharge of what they get to do unlike chefs at BA.

Laced and that is exactly why BA are better Who wants to make a meal in a coffee maker that they will actually eat? It’s all for “fun” and not for the food at all 😂

Yaz Platt lmao that’s fax but I’ll watch both

h e rose they’re reallyyyyy good tho

They're def worth the hype!

They’re amazing!! My family isn’t a big fan of cookies but I got everyone hooked on these lol.

I’ve made them so many times, literally the best. The hype is real. Everyone who has ever eaten one fell in love at first bite

i made them. the hype is real. they are hands down my favourite recipe for cookies since, trust me the time and effort is worth it!

yeah this is 100% it. a very common amateur mistake right there

@@blotter-water the oil actually looked hot enough. they started sizzling as soon as they went in. plus he had a thermometer so i doubt that was the reason for them coming out so oily. his dough must have been too wet. he should have added a little more flour into the batter.

Yea but he's following BA's recipe... Can't really add more dough, it wud go against the recipe... I'd be interested if this was done again at a higher temperature, just to see if that made a difference or not

@@av866 just because it sizzled, doesn't mean it's hot enough

@@Aysh100 ok lets break this down with what we know based on this video vs. BA's video. in this vid he has two different recipes. Same pan, I'm assuming he used same oil for both recipes and if he didn't then that would be really weird but lets just say he used the same for both, and thermometer present in both (which by the way upon closer look the thermometer is touching the bottom of the pan so he's actually not getting an accurate oil temp reading and he might as well have not even used a thermometer, but there was still more than enough of a sizzle when he did start frying so its all good and again not the issue here). what's the difference? the recipe. with the tasty donut, it wasn't greasy and was more bready. he even says its too bready and thats the issue vs. the BA recipe which was too oily. notice how flat, full of holes, and greasy the crumb is in his BA donut. then go look at the end result of BA's video. It's more dense and fluffy and actually when chris started frying it appeared there was actually less of a sizzle to the oil than what david had. if you compare david's dough with BA's dough, you can clearly see how much wetter it is. it didn't pull away from the sides when kneaded, and there was way more sticking to his hand. Yes BA's dough was still wet but not nearly as much as david's. If you want a lesson on flour then keep reading. flour based recipes are all about ratios of flour to pretty much everything else like leavenings, liquid (this includes sugar), and fat. if it's off, then so is your end result. you can measure out a cup of flour but it doesn't mean you are measuring out the intended amount that the recipe calls for. I did an experiment once with a recipe that called for 100g flour which was supposed to be the equivalent of one cup. the recipe suggested that as a workaround to not having access with a food scale would be to sift flour over the cup until full, then carefully level off. first, i did the whole scoop and shake to level (aka amateur method). ended up with almost 70g or 80g more flour than the recipe called for. that's a significant difference and closer to twice as much needed flour than not. that can really change the end result of your bake. then, i painstakingly followed the advice of the recipe and did the sifted method. it was actually a lot closer to the 100g (115g to be specific). still was over measured but perhaps not enough to make a significant difference to the ratios. moral of the story? flour is a pain in the ass and its easy to either over or under measure by way of cups, especially if your other ingredients have not been measured completely accurately. (by the way side note to this experiment, don't go and think you can convert an american standard recipe to metric using 100g per cup of flour as a reference. american recipes in cups are already accounted for flour being more compact when measured, but still leave much more room for error. baking really shouldn't be left open to interpretation like that and kind of why it bothered me in BA's vid when they said they wouldn't be weighing ingredients out to make the recipe easy. i mean they should know better but I get it, not everyone has a food scale and people tend to complain when everythings in metric.) but back to the error of david's way and the greasy donut where we have already determined that oil temperature is not the culprit here. there was a lack of structure due to lack of flour. too much fat in the dough and when met with the fat in the oil, think of it as like when you add one liquid to another, they mix whereas a solid will just be immersed in the liquid. same concept here. if you look closely when he shows the inside of david's BA donut, you can see how the fat leeched out of the dough, left holes behind, and made its way to whatever side of the donut that spent more time in contact with the oil/the bottom. and if you're really curious, those holes are specifically because he used fats that contained high water content like butter which cause a kind of pop when heated. (you can see that in BA's vid when he's microwaving the butter and it explodes everywhere, and its why you get a flakier result with something like biscuits when using butter vs. a softer, cakier texture if using shortening which contains no water). Holes like that and lack of structure overall are not caused by oil being absorbed in. quite the opposite, actually. oil leeched from the inside out, and essentially opened up the gateway for oil to then be absorbed from the outside in. if there had been enough flour, it would have instead created the desired seal around the dough once it hit the oil, and not absorbed it excessively. oil temp does not solve the issue when you have a greasy dough to start off with. with chris's dough, he had the ratios right with his fat to flour, and that is why he had good structure and the only thing that happened was his desired result of getting the cracks on top from the water based steam escaping from the top and not in the form of pockets/holes throughout the dough, minus obviously the water moisture that did come in contact with the oil which accounts for there being any sizzle at all. so no, cooking at a higher temp would not solve the problem. if anything it would make it worse because you would just cook out more of the water based moisture, and not in a good way because you'd just be left with something crunchier, but still greasy.

Vaishnav YES

YESSS

Yaaas

YEAS

She did that I think?

that's what chris said in his doughnut video, but i remember him also saying that he made a very thin glaze on purpose so it won't overpower the doughnut flavour and just will give them a little shine, nothing more. there's a reason for chris' thin glaze. tasty's was alright, just as david said himself, he just didn't let doughnuts cool, so glaze just dripped away because of hot surface.

The Derp Duck he definitely did. I went and watched the BA video and he added lemon zest and a pinch of salt.

Kim Allan yeah, it's something that makes his donuts much more different from Tasty's

Lemon and kosher salt are like Bon aps secret weapons 😂

@@margotalmanzar5210 no it's Chris Rick and Brad

“Now I was very surprised to see that this was a lot easier than Tasty’s version” *Tasty’s dough kept in the fridge overnight to rise*

wait but doesn't tasty take longer to make

@Kelsye Jordan: Well stated!

Most tasty recipes are shit and it's basically always the same

@@emilykaplan7674 In this case yes, but not all their recipes are hard recipes that take a long period of time.

Good luck with that.

Sourdough doughnuts are a bit hard to make considering fermentation is a little bit unpredictable.

I mean, some of BuzzFeed's actual journalism (not the listicles, but the investigative stuff) is actually award winning, the other stuff like tasty and quizzes and stuff really just serve to fund their real journalism

Yes!! Chef John is amazing!

Yeah, we need 'ol tappa tappa in this video!!

He done one recipe The fucking pizza ball

Copycat trying to cop my manner

You expect david to make cheese?

crappywahaha yes.

Already did, it’s amazing (skip the cheese making)

Always remember. The dough can smell fear!

It needs a pizza oven though.

Rie is probably the only one from Tasty who could hold a candle against Chris. Or anyone from BA for that matter.

@@Piccadally Rie is too good for Tasty, imagine if Rie move to BA lol

Tasty is wayyyy better

D’s Life you wish...

Liss2271 so is Alvin

Agreed, but even though I kinda know BA's going to win every time, I still looooove this series.

Show me a clickbait video by tasty, I'll wait

For real tho, he was dragged to hell and back 😅😭

@@reneeproud5273 omg why??

I just found 12 bricks he made them the opposite way, normally someone would make them 2 day, 2 hour, and 2 minute so they all finish around the same time but he didn’t do a lot of people got fed up and started sending some awful hate comments tbh

Izzy No need for a fight. Tasty is garbage when it comes to recipe development and overall quality. Tasty food =/= good quality food.

No one's fighting. I just watch Tasty for Rie.

Izzy tasty is way better

@@kyliessave8454 and for worth it.

John Paul Santos and Alvin, Claire, Alexis and Inga

The video's recipe and the website's recipe are slighty different, the video uses two eggs, the website says 2 egg yolks, I don't know where are you getting one whole egg and 2 egg yolks tho.

I've made Claire's recipe and OMG it was phenomenal.

Preach Paul Hollywood

Justin Y. bOi i swEar-

Disliked ur comment

Eyy I'm early on your comment

Y do u have so little likes? I mean you are THE commenter...

He has the temperature wire thingy in the pan that you see.

@@Melza01 The temperature wire thingy is called a thermocouple. It may also be an RTD. Anyway, thanks because I didn't notice that before. Thing is, it looks as if it is on the bottom of the pan, which would read hotter than the oil temperature. Or maybe it was still at the wrong temp. We didn't get to see the temperature display.

Are you saying that tasty don't have actual chef