I Tested 1-Star YouTuber Recipes ⭐️ 

Your butter looked burnt not browned, but I like this video. Liked and Subscribed!

​@@sbcroixI concur, the butter did get burnt that gives it a bitter taste to it.

Wow Ryan trahan looking far more feminine than normal

You're suppose the whisk the eggs and pour 1 spoon at a time as you whisk the eggs. That's what it means. Not just pour one spoon at a time literally and not doing anything to the eggs. You're suppose to whisk and pour a spoon at a time as you go at intervals.

Joshua is all kinds of fail lol

Right. I don't want to do the thinking for the author. And not everyone can do that, some people buy cookbooks because they can't cook well but still want to feed themselves at home. The fact that they couldn't get the measurements right when the metric system is so easy and precise...💀 (also, I don't believe that the unsweetened crème brûlée is sooo good, bfr.)

I agree. But Joshua has also just gotten super arrogant and unfunny lately. After a really rude comment he made about disabled people under his food gadgets video, I had to unsubscribe

... otherwise what's the point?*

Honestly I feel very conflicted about this video. Like, there can be reviews between 1 and 5 Stars. A cookbook with flaws are sadly very common. My father is a Chef, and he often talks about how most Chefs nowadays put untested recipes in their books. That youtube chef follow, is sadly not that surprising. It is common enough after all. I don't think Joshuas cookbook has to be a 1 star. But 3 or 4 stars, I think, would be utterly fair.

I think it’s inspired by the youtuber Ryan Trahan who visits badly reviewed restaurants (also other places) and challenges himself to only leave 5 star reviews aka only focussing on the good things in a funny way. But I agree, it doesnt really work here… and doesn’t add any comedic value

I believe she mentioned from the beginning that if she likes the recipe, she will give it 5 stars.

She's a You Tuber! You only say nice things to your fellow You Tuber, lest you incur the wrath of other You Tubers' fans.

Yeah, this is my first and last time watching videos on this channel.

Exactly, what was the entire point of this video, though I stopped at the 8:00 minute mark when I realised that this is a biased video...

I agree in general, but I wonder if there is an untapped market for such a book for people with e.g. autism who struggle with food textures.

@@miragebarrage320 omg you people can't do anything

​@@BritneyHIAMdisgusting comment

@@BritneyHIAM 'You people' like what? Physicians? People who own cookbooks? Females? People who like chocolate? What a bizarre behavior.

@@miragebarrage320 I think we both know...

I was the same! Waaay back in 2010-2011 when she was still relatively small. It felt so special to get a response from her (on her website too!)

Maangchi is untouchable. She's the ambassador of Korean cuisine for millions of people.

@@ThatOneFemaleGamer I personally found her in 2016 and it was really cool to see someone who was so fun and still gave good cooking advice. Been a while since I watched her but glad she's doing well :D

While I also like her a lot, some of her recipes also did not work, despite following her instructions with the same ingredients exactly. However, her bulgogi recipe is the one I used, and is very good. Not sure how someone can messed up bulgogi anyway, the flavor profile is actually very simple.

💯

Maybe… maybe… maybe they misread the amount of meat used. That might be the reason why theirs turned out bland

@@Leva12579 maybe they should read the instructions more carefully before giving someone a one star review

I may not particularly like Maangchi's cooking, but I adore her and everything she says. I would eat all that horrible chilli just to watch her be happy!

I think maangchi didn’t over season the meat because it’s a lettuce wrap to be eaten with salty samjang sauce. But maybe the reviewer didn’t eat it that way. Plus it also depends on how salty each person likes their food. They should have looked for a regular bulgogi recipe that is eaten with rice. That version would be more salty since it’s what’s going to season the rice too and you’re not adding samjang like you would in a lettuce wrap.

I love josh's videos for years, but lately I have felt he has gotten a big head and a little too opinionated with his delivery on things. Knowing there's multiple mistakes in these cookbooks really says something.

​@@janae8427I'm glad I'm not the only one that noticed, I actually stopped watching because it didn't feel like a person just sharing a recipe anymore. It felt like "my way or the highway"

I stopped watching because there were HUUUGE displays of privilege and entitlement that just started giving me the ick. I used to find him funny and "relatable" when he started and as he grew it just got...lowkey shitty.

@@Katastr0phic_Katicorn Rightt, I think the "fame" definitely got to him 'cause he just seems so stuck up recently

​@@Katastr0phic_Katicorn I only watched videos when they were recommended but he spoke way too authoritatively about cuisines he was definitely not an expert in. It was very off-putting.

Also the name was ‘Thin and Crispy Chocolate Chip Cookies’, so that person definitely should have known

@@ToweringPsychic I personally dislike thin and crispy cookies to the point where I would usually prefer to just skip the dessert than eat a crispy cookie, but you have to hold some level of responsibility if you chose a recipe titled that. I would never give a recipe a one-star review simply because it met the description of the title. Imagine making a recipe that's called "super spicy ghost pepper curry" then complaining about how you don't like spicy food.

I am not sure why, but Clair's cookie recepie worked great every time, cookies were not as flat and did not spread, but tbh I usually make a big batch and freeze them, because I like the "waves" looks. Maybe that is the reason they turned out this way? Clair also has an episode about making them, maybe there is a mistake in a book? @Honeysuckle

True. Especially the disappointment u get after putting trust to a name.

For Clarire's review, I think the reader is just not used to the crispy type cookies. I personally like this style very much. The edge is crispy and caramelized and the center is still a bit soft. It's heavenly.

TV cooks need to look good and be a TV personality where taste is secondary to views

Third is a fancy word for loser😋

@@ultrademigod Third on Masterchef is fancy word for good chef, actually.

@@no-qe9tb Each to their own. Some of just have higher standards when comes to food I suppose

@@ultrademigod ...obviously. I can't afford to eat half the stuff they cook on that show. I'll sit here enjoying my delicious homemade dinners instead. Sure it may not win a competition but good food is good food.

She said at the beginning of the video that she was going to find a way to give every one of the books an honest 5-star review. I think it was a challenge she set herself.

Listen to what she said at the beginning.

Yeah. An experienced cook can easily spot such errors and improvise/adapt. Wherein the problem lies is that most people who buy cookbooks don't actually know how to cook, so a glaring omission in a recipe is going to leave them with some underwhelming food that they assume is their own fault.

@@Revelwoodie whats the point of a review if your result is set in stone? im gonne give this video a dislike.

She’s doing what Ryan Trahan does. No matter how bad it is, you HAVE to find a way to give them a five star, but it HAS to be honest. Its supposed to be a way not to destroy a business more than you already have, because the video itself gives enough criticism

Well...they didn't say they couldn't figure it out. They said it wasn't included.

@@danitho”but not having any idea of what a serving size should be” well idk “nutritionist” determine your tdee and fit it into your macros

@@nicole757 That still has nothing to do with the fact that including a serving size for a recipe is pretty standard and would be nice if it was included. Her being a nutritionist or not had nothing to do with that fact.

Nutrition counselor is a made up title. Sounds like they just wanted to slip that in for self promo lol.

Nah, my complaint about that is a food nutritionist should have known a dish called "pepperoni fried rice" was gonna be greasy? And a food nutritionist should be able to figure out nutrition facts. This book doesn't seem to be marketed as a healthy cooking option, so frankly, they are allowed their opinion, but they should have thought a little harder before that review.

i think easy to figure out when to add it's kinda difficult unfair to some. I make a good amount of recipes but really i had never been that interested in creme brulee, prefer Mexican flan. So if i made this as my first creme brulee, I'll for sure not notice until I had already taken it out of the oven and by then i'll just get to see my bowl full of sugar wondering what did i missed. Like when you do a lego structure with instructions and yet you still have legos left afterwards.

So what if.... you were only supposed to use the sugar forbthe crust and not mix it into the custard?

@@mikewedge808 The quantity of sugar called for the recipe is more than the sugar needed for the crust, so even if that was the case the quantity of sugar would need to be fixed. So, either the issue happened in the steps missing the sugar or the ingredients including too much sugar.

agree uts a 4 star. agree with the rest tho, they do what they advertise

Watch a different video then

Yes! If it was a drunken recipes cookbook it’d be fine lol

Yes! I can hear Frankie Celenza's narration as he makes this recipe. LOL

it's a drunk meal. it's common for people to crave oily/greasy foods when they're drunk or hangover. some people even think it helps take care of the hangover(it doesn't). if the book has a party vibe, it's likely those are meant to be drunk people meals

i think that's the idea, it's supposed to be the opposite of a fancy or traditional cookbook. and let's be honest, 3 am drunk meals are the best kind of meal.

@@Ray_Vun yeah, hangover is best cured by hydration

The audacity!!! Haha yes, we will… 😎

Problem is also that people who eat a lot at such restaurants desentized their taste buds so they need more of everything. I had a friend who had to put extra salt on an already salty french fries, because he couldn't taste it.

and things like koreans pear they most likely have access to. not even seen that in the 1 koreans supermarket when I went in there

... the restos prep those in advance and* have* MSG and *other secret ingredients.

The power of MSG cannot be underestimated. Also, lots of salt and sugar.

Thanks Dad...

never knew this! thanks🔥

@@YAWN.... Now go clean your room.

@@desmit6 nah, you clean it

Not just cookbooks but recipes in general. The reason you get a life story before each recipe is because the authors need words that will trigger the algorithm/SEO. I went to a virtual cooking class by a Masterchef champion, but the recipes were written horribly. There were a lot of ingredients that were substitutes but did not state that in the recipe, so I ended up buying way too many herbs and cheese. There were also kitchen gadgets you needed that were not stated, so I spent 30 minutes just trying to make egg whites peak by hand. Again this was a Masterchef

The Josh book review definitely was covering more than one recipe, talking about multiple weight conversion errors in other recipes as well. Which, yeah, that matters a lot in a book meant for people just wanting to make different foods and stretch their legs in the kitchen that aren’t chefs that already know the ratios and steps. If they knew those things already they wouldn’t need the book.

definitely.

That comment alone means I won't buy that book.

nah, I don't like it either

@@jasonv.5938ikr, anyone who hate soups just haven’t ate/cook a delicious one lmao

Soups are one of my favourite thing to cook, so true. Nothing beats a good soup when ur feeling down or sick. And I love that you can easily prepare many portions

Which is funny, because the whatever whatever nutritionialist? sure sounds like one of those made up job titles used in California by people who have no actual qualifications.

Definite facebook boomer vibes.

Dunno about California, but I do know that if I was served that dish I would assume I had offended them in some way, make my excuses and leave. Ruining fried rice with fake aioli and fake salami is an insult to Asia, Italy, and Spain.

@@ultrademigod you went deep over rice and mayo 🤣🤣🤣 you might need a vacation lol.

@@Tavieme Mayo😳

Its pretty obvious that the review ignored the timing and probably baked it in like 2 hrs

They either didn't foĺlow instructions or they just hate the food becouse it's Korean food

Ngl with Claire's I made the cornbread as directed and it was bland af

I dont know why everybody loves Claire so much. Her time at bon Appetit she was such a toxic coworker. I guess maybe if she is just in her own kitchen now by herself its better?

@@TotalTimoTime Aw man, she was mean? I am so sad to hear that.

To add to this. When Australian and Canadian cookbooks use cups, teaspoons, and tablespoons, they standardize on 250 mL for a cup, 15 mL for a tablespoon, and 5 mL for a teaspoon.

As a European I appreciate the conversion from imperial into metric measurements. But it could easily be rounded to reasonable measurements. Normally metric recipes don’t have 473 ml or 16 gr. 😅 They should have rounded the measurements to make it more realistic.

That is extremely doubtful given that he's an American chef. There's also just no way he was actually advocating for his primary audience to use 1.06 packages of heavy cream. I also feel like she was just way too kind there in general. Not having sugar in your dessert recipe is not a minor error, and this is the second time he's put out an extremely poorly edited cookbook.

To me, it seems they intentionally rounded the measurements. Outside the US, you get 500 and 200ml packets of heavy cream, not 473 (2 US cups). The recipe says it's 2 cups or 500 ml, so I think it advocates for 1 package of cream, but that is slightly different depending on where you buy it. Of course, this could change the texture a little, but for me personally, not enough to matter. I would use 2 US cups in the US and elswhere 500ml anyway, no matter how they convert it because I won't waste that little of a product

As an American home cook of middling skills I've actually found recipes with weights far superior to the cup method. A scale and a bowl is all you need. You don't have to be constantly leveling out a bunch of various sized cups. that's a pain. It's also way more accurate for baking recipes.

New here as well!!

I feel like a certified nutritional counselor should know how to use free apps to find the nutritional facts of a recipe.

What the hell does that even mean though? Is he nutritionist? Is he some kind of quack? I am dying to know

​@@witchypoo7353a nutritionist is not the same as a dietician. Dieticians have to study at accredited universities for a period of 4 years to get their degree. Nutritionists claim to know as much as dieticians or know more than them but it's basically a con. Some nutritionists take a short course online and are perhaps misguided by that online "school", but a lot of so called nutritionists are grifters.

@@witchypoo7353 i thnk it means they went to a semester seminar about nutrition in college and then dropped out to be a nutrition counselor. basically what they do is plan your meal and then refer you to an actual dietition/nutritionist for professional advice. its the equivalent of andrew tate making his hustler's college. absolute scam/waste of money.

Will do!

😄🫶🏼

That 100% would have been mixed in my kitchen

I mean, to be fair, it said there was no need. It didn't say NOT to. lol

that's what i thought too! anything else was fair but forgetting ingredients is a totally deserved 1 review. Like i always trust the process on most cookbooks. I wouldn't even notice something was wrong until I had backed the whole thing.

I think she just didn't want to bring hate to herself. Hard to be honest when you have fans on the comments that will eat you alive if you hate their favorite chef. I like him too but i'll for sure not buy his book now, i'll stick with the videos.

​@@denissecam1075 If I understood it correctly, the sugar wasn't missing, it was in the ingredient list, but they forgot to add the step where the sugar was added.

I'm thinking she's following that one trend on you have to leave a five star review no matter what ala Ryan Trahan

@@fredriktomte80 exactly. which is my issue. cuz how would i know where to add the "400 of sugar" if there is no step? i'll take it out of oven and be like "so what i was supposed to do with this much sugar?

While I agree with you, sometimes a book has nowhere else to go. Our library doesn't accept donations and our thrift store has begun being much pickier about which books they accept. Friends and family and colleagues don't always want a certain book. There's only so many attempts you can make to try and clear out your belongings.

@@bubblegumplastic Maybe online used book stores?

Especially cookbooks! Pretty much all of my cookbooks are from charity shops

Actually most libraries don't take any books because they have way.too.many.books. Yes, throwing away things is wasteful and should be avoided but so many people have literally hundreds of old books that they have no use for. Unless it's childrens books or classics it's really difficult to sell/donate/gift them to somebody. I think the best way to reduce old books is to buy second hand yourself or read e-books. Sadly old books aren't that valuable unless they are really special.

​@@nanamille8676depends on the books. If they are recent maybe the library might and if it's a rare book too.

I use my scale to measure ml 🤷 it has a gr and ml setting. Obviously the ml isn't super accurate, but it works fine when I don't want to get out my measuring cup

@@lilacfunk Milk and water (for example) have different density, so 200ml of milk will not weigh the same as 200ml of water. So if you want to be very exact, it's not possible to use a scale to measure ML

@@lilacfunk scales by definition measure weight, not volume. Not every liquid has the same density, therefore a scale that claims to measure mL is lying to you.

@@kimtimmermans873 This is specially important on fats like cream, butter and oil. Canola and butter are 50 grams lighter per liter than water. This could potentially ruin recipes that need precision.

why should that be explained? i never seen a recipie explain how big a american stick of butter is and I can´t even buy sticks in my country. it´s 250g, 500 g or 1000g. thats it

Texture over taste is fundamentally backwards. Eat a good tasting meal and then get a back massage if you want to 'feel good.'

@@toolbaggers josh focuses a lot on textures in his videos because he feels that texture isnt as focused on in enhancing the eating experience as much as flavour is. Naturally he's not going to neglect flavour

if I know cooking so well I don´t need to get info when to put something in something I make 1 time a year then I don´t need his cookbook becouse I allready know what to do

Yes! I totally agree that I often do not have the same tastes when it comes to textures as Claire, it's actually amazing how much texture variation you can get in baking and how much people's tastes vary in that regard.

YES to carlas book, the flatbread mushroom thing goes crazy but i really need to try do more from that book. also claires pie crust is unbeatable, so straightforward and simple.

She's a RU-vidr and they very rarely give low scores or criticisms towards other RU-vidrs especially if in the same genre - Cooking. The video is just for clicks as I knew from the start she wouldn't criticise the big players or people she knows within the community so not to upset their fragile fans

​@@Mark-nh2hs yeeeeeah....😅 This video was randomly recommended for me. So I came in wondering if she'd give super honest reviews and she did exactly what I expected. Unfortunate but understandable.

@@Mark-nh2hs It's pretty obvious when she measured ml of cream using a scale and somehow got pretty good results despite the video showing otherwise.

@@Mark-nh2hs its because she challenged herself to give it a 5 star if it was unfit for a 1 star. even if the cookbook probably deserved a 2, its gonna get a 5 because basic math. 1

@@jessicalin831 What's the point of "challenging" yourself to ignore obvious shortcomings? The whole point of stars in reviews is to rate it on a scale. 5 stars implies that you have zero issues with the recipe. Intentionally ignoring an issue and still giving a 5 star review isn't a challenge, it's a fake review.

Thanks!! Their recipes are great!!!

Don't worry 'about it!

They are cute, funny, and down to earth. Their instructions are super easy to follow.

Me too

Me tooo😂

Omg same!!😂

Same lmao

Do yours turn out like flat little crepes like in the video here?

@@nancyneyedly4587 No, they have a darker crisp ring around the outside but the center is thicker and chewy. The biggest difference between Claire's video recipe and I guess the one from her book is that the butter/sugar doesn't end up liquid; rather than mixing hot brown butter and a solid stick, you brown all of the butter and whisk it in a second bowl filled with ice.

@@MrKonnect Sounds yummy!🍪

The old adage that cooking is an art and baking is a science is absolutely true. In most cooking an experienced cook can operate off feels but baking is essentially a series of very specific chemical reactions that require precision inputs to achieve properly and a small change can throw the whole system off.

Care to share why it's ridiculous?

I think it's more for the home cook so they won't scramble the eggs. It's better to be safe than sorry.

@@PullthaleverKronk I said that because dropping in a spoonful at a time will take way longer than necessary. The process I described is the safe way they teach you in culinary school. Are they both ways safe? Yes. If you're driving, only going 10mph is safe. Going 45mph is also safe, and it gets you to your destination a hell of a lot quicker.

@@krdiaz8026 I understand the view on being safe. No one wants scrambled egg Brulee. The way I described to do it is what you learn in school. It's a fundamental technique used across many recipes. And when I say fundamental, I mean as a baking procedure, not a tool for a pro cooks. And, lastly, I try not to look it as teaching a home cook vs. pro cook. It's all cooking and baking. Solid technique works in any kitchen. Take care ✌🏿

@@KingBeef726 what's next, a prep cook saying they were taught THE way to dice onion in CULINARY SCHOOL, and dicing them thinly like Marco Pierre White to melt into sauces is RIDICULOUS and a waste of time? Joshua showed a michelin-technique for michelin creme brulee, you were taught a faster technique which is more relevant for normal restaurant/bakery-level brulee. They're both valid, there's more to cooking than what you were taught in culinary school

Thank you!! 😊

also molly's rice recipe called for a full cup of mayo. when you just use a drizzle on the plate, you are altering the recipe. Honeysucke made an edit "to taste" which is great, but the book calls for one cup. If all that mayonnaise was under the rice it would be pretty gross imo too.

Lollll like a certified nutritionist??

@@honeysuckle yeah definitely feels like there’s a reason they couldn’t just say that 😂 and “counsellor” isn’t a protected word for a profession

Actually, it does exist depending on what state you live in. I know of someone with that title, and they are board certified, undergraduate and post graduate degree, and completed an internship. They're certified to create meal plans for people. Lol not to be confused with just a nutritionist who may not be board certified.

Probably a Redditor, if you have to say “as a blah blah blah or someone who…” I automatically discredit what ever they are saying.

@@lelandgaunt9985bro hates informational context

Thank you!! So you don’t like the vlogs or food tours? But this was good?

@@honeysuckleI enjoy it all but I really gravitate to your cooking content. You’re the one who taught me how to make French macarons AGES ago! 💜

Once when I made them I over worked the dough causing it to warm and rise in the bowl instead of the oven....maybe that's what happened here. ie it rose (chemically reacted) before they were cooked in the oven

Cookies can vary wildly depending upon the ingredients and/or mixing steps. Not all cookies will be fluffy mini cakes. Thin and crispy IS NOT a "mistake". This is exactly how the recipe should turn out. Now granted, there is much more science in baking than cooking and "just winging it" can be disastrous in baking. I have an engineering mindset and do enjoy the building process of following a recipe, but not everyone has the same approach. But even then I have had my share of bad results (mostly my own fault).

I’ve made the recipe multiple times and it has turned out exactly how hers look every time.

This is my go-to chocolate chip recipe and I never had a flat cookie, but I do some things differently than in the book. I chill the dough overnight covered in the bowl after mixing. The next day I let it sit at room temp for 15 minutes to let it soften enough to handle but not too soft to be sticky, and then scoop up 2 tbs balls (half of what the recipe says). Then I freeze the balls to have freshly baked chocolate chip cookies anytime. I bake them straight from the freezer. Seems like the combo of letting it chill in the fridge to set the dough and then freeze in individual balls helps the cookies to not spread. They are chewy on the inside and crispy on the outside. The brand of flour also can affect the cookie spread. I had cookies flatter than crepes from these celebrity RU-vid recipes until I switched to King Arthur AP flour.

She used melted butter in the recipe, and that is what makes it flatten out like that. It's intentional.

So true... The BLT was amazing!! The crispy chicken skin added so much flavor.

Have you visited her websight? She has all her recipes there along with her RU-vid videos.

Is there no ebook? You could print that😊

@@Heartabolical555 there is a Kindle addition on Amazon. Sadly its more than the hardback at the moment.

This is a video trend where the youtuber checks out a 1-rated thing and have to find something positive to say and leave 5 stars anyway

I usually follow it the first time I make it, and then the rest of the time I make adjustments.

I have to agree. That 70's vibe isn't easy to read and it's too chaotic. Sometimes simpler is better.

how?

Thank you!! Which one have you enjoyed most?

@@honeysuckle I really enjoyed the one with Beyoncé’s new album as the theme. Great editing and the food looked bomb

I had to scroll too far to see this comment. First thing came to mind when watching. I dare say they are close, but this method is only accurate with water.

& some pepperoni is more greasy than others when cooked. & she was using a nonstick pan to fry the rice & wasnt using as much oil as a result. Which is why I know her texture on the rice was off because you have to cook it longer when you’re using less oil, making it more chewy than crisp.

It’s a new era!! 🎆

Yay!!! So happy to be showing up again too! Thanks for watching 💗

It’s so ageist!! 😭😭

​@@honeysuckle Ramsay was 19 when he started😂😂😂😂 He is the only 19 year old that looks like he is going on 45...you should see those youtube videos of him....he has the same hairstyle back then as he does now...guess you don't mess with a classic 😂😂😂😂

Welcome to my channel!! 🥰