Your videos i just came across today for the first time, they are Fabulous! Thank you so much for sharing! 😊 15:24 it is so good with or without a bit of cool whip on top, after the chocolate has cool on the strawberries. 😍 Just something I thought about and tried a long time ago. Also dipping the strawberries into chocolate pudding.Yummy! ❤
I love to cook so much I all always make lunch dinner at breakfast I will try the 1 place when and 3 and 2 I did it it was so good 1 was my fav 2 was sooooooooo good with white chocolate 🍫 hmmm ❤❤❤❤❤❤ do the worse food in the world 🌎 ❤ love ur vidddd
For the crispy potatoes, when she cuts them into chunks, she presses the fork down on the rolled side. Not the cut side. You’ll notice they looked square when she fried them. However, yours looked circular, meaning you pressed the fork on the cut side. This caused them to spread and disintegrate as you fried them rather than having them continually bound together. I’d try it again, it will probably be more successful the next time :)
This and the fact that when she puts in the oil to fry, you have to leave them to cook until it creates a solid golden crust, if u keep stirring they'll break like that and fall apart.
The oil has to be really REALLY hot when u put the potatoes in otherwise the oil makes it too wet and it starts breaking apart. There's no need to freeze, or make fork lines or not stir the oil, you just need to make the oil scorching hot
It makes no sense that a video of putting chocolate on strawberries, a recipe that a 5 y/o could make, gets half a billion views while there are vids out there of cooks who have spent hours and weeks on recipes and editing to not even get close to that many views.
I tried the quesadilla wrap thing when it was trending years ago and it was delicious but too much work for me. I’ll stick to sprinkling cheese all over, topping with 2 things like avocado and chicken, and folding it in half. So much easier and just as tasty.
Sautéeing rice grains before adding liquid changes the starch structure. The end result is chewy and not necessarily sticky. Someone wrote a scientific paper on it not so long ago. You can rinse your rice (I'm Indonesian, I almost always rinse and soak for at least 20 minutes), but for some applications that call for sautéeing the dry grains as the first step (like for making Brazilian garlic rice) you can skip rinsing. Also if you're making risotto, suppli, or arancini, you usually want that starch coating, don't rinse. So, I beg to differ, you don't always have to rinse your rice. Of course my grandma used to always rinse. I doubt my grandma knew anything about how Brazilians make rice, but if she knew, I bet she'd have liked it too.
I would probably try freezing the potato pillows before frying them to help keep their shape and slows the oil from penetrating the potato too fast. I am definitely not a chef, but I do like science and I think this might help them from breaking apart to fast. The only other reason I can think why it didn't go as well is when she uses the garlic mincer it releases more moisture as the potato ricer strands are thicker and therefore holds more moisture in them. The extra moisture may have effected the end result, but still that's me reaching for an answer. Oh or try cooking less at once so the oil temp doesn't drop to fast.
Or, add more flour and an egg and make gnocchi. That recipe is in between gnocchi and homemade tater tots. Both would need more flour to bind properly.
If you don't click on certain types of videos... the crappy ones... the click bait ones... then you'll be recommended better videos... but if you click on those crappy videos or engage with them at all (even if it's negative), then you'll get recommended more of those videos... I used to get recommended a lot of click bait videos... but that's because I'd occasionally click on them, leave a thumbs down, and leave a negative comment... then I'd get recommended more click bait videos... when I stopped clicking on those types of videos and stopped engaging with them at all (even negatively), I stopped getting recommended those types of videos. The algorithm pushes videos that it thinks you will watch and engage with...
FYI - the "paper towel trick" is one of the oldest home cooking tricks in the book, EXCEPT the original thing used to soak up grease was not a paper towel, because that's a bit wasteful - instead, use a regular old slice of cheap white bread! It works instantly 😄
@@bondfool In Roman days they used dough as napkins and fed it to the dogs after their meal; I suppose if you weren't planning on reusing that old bread you could feed it to your dog ... not sure how healthy that would be, though!
@@bondfoolPaper towels are made from trees and you have to buy a whole roll to use them; industrially made sliced bread is extremely cheap (at least here in America). I don't think it is that wasteful - people have been thinking of uses for stale bread since the invention of bread.
@@ladymeserole You also have to buy a whole loaf of bread to use one slice. According to my local grocery store, the cheapest bread they have is 11 cents a slice. The cheapest paper towels they have are 1 cent per sheet.
@@ladymeserole it tends to be seen as more wasteful to use perfectly good food as NOT food, than it is to use something disposable for its intended purpose. ESPECIALLY since struggling to afford food is such a KNOWN issue.
I cannot believe I just stumbled upon your channel! I have been binge watching so many of your recipe videos as well as these! You are so sweet and so much fun to watch!
8:14 I think the ricer made the pieces shorter vs. the garlic press made them into longer strings. I think it’s why the river method made the bites separate when fried. There were tiny fragments of potato in the oil. I say try with the garlic press with a few pieces and see what happens
for frying mashed potato, you'll need to work the dough until its sticky, maybe you used a dry variety of potato, and another possibility not cooked through yet (i usually steam them in smaller pieces instead of whole like that). i learned this the hard way while trying to make "perkedel", an indonesian dish.
I love the concept of the videos but you are always SOOOO EASY on the scoring! How is a big pile of goop a 5? How is that "hamburger helper slop" a 6? Am I the only one confused? Don't be afraid to be controversial and honest!
I would definitely add an egg to the potato pillow things, because I feel they wouldn't soak up the fat as much. I don't like those Sushi bazookas, they make giant Sushi rolls and it messes up the rice-to-filling ratio. Also, it often crumbles. I learned rolling sushi by hand and find it much easier and less of a hassle. Those bazookas are a pest to clean as well. My sushi rolling skills are still FAR away from being an expert or restaurant grade, but I don't even need a rolling mat anymore. We really love sushi, and getting it delivered or eating out is super expensive where I live, but being able to make it myself helps a lot.
I don’t watch food shows. I started watching your rage, TikTok recipes and I have been sucked in for 45 minutes. Thank you. I have now subscribed! I love this.
I've been using the paper towel trick for 30 years, because i hated draining my grease. No one taught it to me, it just made sense. Now thanks to social media, i know that thousands have had the same thought. 😂 I have heard it said that there are no original ideas.
Can you possibly do a list of links for the products you used to make the bubblegum?? Just out of curiosity I want to see what brand you used. I’ll definitely do my own research on it as well. You make me what to try so many foodie & recipe things. I think it’s so fun & I love your channel for that reason.
@@honeysuckle omg yessss, thanks so much! Aww I’m glad bc/ I was worried about that. It does look like a lot of fun for sure. I will definitely let you know! I’ll tag you in a video bc/ I do wanna record myself making it for the first time
For the potato one, a good binding agent would be cornstarch around the potato. I’ve tried a similar recipe last time and it bursted the same way yours did. The cornstarch definitely helped the potatoes to keep its shape.
The bazooka is also nice for making cookies the same size. Just load it with batter, squeeze it out cut, bake, done. also good with patties, if the batter is not too runny (in case of some vegan patties)
thank you for trying these recipes so i don't have to. with the price of groceries nowadays i can't afford to make something that i may really dislike 😭 edit: you look really tired please don't forget to take breaks when you need to! please don't work yourself too hard!
@CarrieAround Couldn't agree more! I can "taste" the food, and yes some look really yummy, some look waaay too involved when it seriously isn't necessary. BUT ~ That grilled cheese? Cripes that's: #1~a heart attack on a plate and #2. With the price of cheese? One sandwich would cost $10, easily. I've been cooking for a long time and those viral videos she makes the recipes from really aren't that special tbh. Jenn in Canada 🇨🇦 🇨🇦 🇨🇦
Clearly those people have never seen a casserole because it too looks like slop but taste like heaven. I made this for dinner last night WITH adjustments I am lactose and I love cheese but I don't wanna die at 30 lol, added Gnocchi and my husband wanted to marry me again...he's a goober XD
Kinda disappointed in the last one like and that's the most viewed thing? I'm sure it's good but I expected something cooler idk. Thank you for testing recipes
10 of the most underwhelming recipes known to man. 10. Did I hear that it was a kit?! How is that a recipe? LAME 9. Nothing special but the swirl, just make pancakes and put butter, cinnamon-sugar, and frosting on them. 8. GRILLED CHEESE?!? Really?!? Just make grilled cheese! Who needs a recipe?!?! Of course it's good, IT'S CHEESE! 7. This isn't a recipe, it's just a slightly different way to cook an age-old breakfast. 6. Fried mashed potato balls. Oh, how special. 5. SUSHI! Simple sushi. Just using a special gadget which you'll buy and then let sit in a drawer. It's just sushi. 4. Uh, that paper towel trick is older than I am (not telling you) my grandma taught me that! And of course the recipe could be good, it's 50% cheese! See #8. 3. There's nothing special about this garlic bread. The shallots maybe. But not really. 2. The chocolate strawberries shouldn't count. That's not a recipe, and it's not viral because of the 'recipe'. Also needs twice as much chocolate, hello. 1. Oh hey, let's fold this wrap up in a new way and get half a billion views because people are ridiculous and can't think for themselves. IT TASTES THE SAME NO MATTER HOW YOU FOLD IT.
The sushi bazooka is my absolute favorite thing. I've been using one for years and it's so easy making sushi with it. It's a definite 10/10 for me. I left it back at home in storage when I moved across the US last year and when I flew home last month, it flew back with me. 🤣🤣
That’s crazy because I’ve had a recipe for cinnamon roll pancakes in my Pinterest folder for about 8 years now. The recipe I have has you flip them so they cook all the way through.
Oh no, my heart cries seeing all that baked tortellini dish grease going to waste. What I would do is drain the meat, deglaze the pan with red wine or water and cream and make it to a sauce, it should be fine for couple of days in the fridge, so day after you would have a nice sauce ready for re-heating for pasta, potatoes, veggies or meat. Or if you use water for de-glaze you can freeze it for even a ~month to use as a broth for some chicken or meat and potato soup. Wouldn't store it more than couple of days in the fridge or month in the freezer because tends to oxidize and it's not very good after that.
The cheese in grilled cheese is fine for me, but that bread sends my blood glucose high. Even an authentic, no yeast sourdough. The cheese won't harm you but the bread... wants you dead LOL
My hack is better. Don't break up the mince when you put it in the pan. Cook it like a hamburger, when it's browned on both sides, break it into a few pieces and brown the newly exposed sides. Keep going until when you break it apart the inside isn't raw, then break it all up into small pieces. Then cook to desired brownness. Unless you really overcrowd the pan you shouldn't get a build up of liquid - which is actually mostly water. When you spread the mince all over the pan it cools the pan down. The meat absorbs the heat and contract's expelling water. If you cook it as one big chunk to start it reduced the amount of surface area contacting the pan so it loses less heat while also reducing the rate at which water is extruded. Otherwise, you need like 5kg cast iron pan, BBQ hotplate, or wok with a high-pressure gas burner. But you can't cook mince well that way on a residential cooktop and standard frying pan. 😊
My cousin in another country where TikTok is banned said it’s making people stupid, reducing comprehension skills and shortening their attention spans. At the time I didn’t think much but I’m afraid it’s true.
For the potatoes, the more it's worked, the more chewy it gets. It might make it easier to fry that way, though I wonder if it wouldn't make the texture less pleasant
The one that looks the best to me is the garlic bread. I think roasting the garlic for an hour is a little too long IMHO but I would roast it for 45 minutes. I wouldn’t mind a whole plate filled with chocolate covered strawberries. A lot less work than dunking and drizzling.
#4 sounds like a bolognese sauce without a recipe behind it. You should give her some help there Dzung. Post that roasted bread link, please! And the tortilla one, too. Always looking for something new.
