Lily biting the raw onion made me realize that she isn't getting weirder the more she works there, she's always been weird, she just wasn't sure how weird she should be in the new work environment.
1:33 WAIT. THATS ME?!!! My sister just called me 3 times back to back while I was on a run. She never does this and I thought there was an emergency. So when she asked if I had seen today’s ep yet, I was so confused and just, OMG Thank you so much! I’m honored.
Have a great day! Here's a friendly wave from one of your Instagram followers. Your comics remain amazing. Thank you for continuing to create and share them with us. :)
I watched her intro on the theme song like 5 times. She is so funny,she is becoming more and more unhinged progressively. Amazing cook,and she could be a comedian.
Personally I use a stick of butter to grease my cake pan then add flour and make sure it's thoroughly coated and every time my cakes come out flawlessly.
Someday y'all will test the ACTUAL best (and single step) method for reheating pizza- in a pan, COVERED, with a splash of water like you're cooking gyoza. Melts the cheese, softens the stale crust, warms it through, AND crisps the bottom- all in no more time than just heating it in a pan.
Our butter goes from the freezer, to fridge, to butter dish on the table. We buy butter in bulk and kept in freezer. One stick is left in the fridge until the stick in the butter dish is almost gone. Then all is transitioned as needed. Room temp butter from the butter dish is always spreadable.
I worked for this restaurant manager who was from Dublin. We live in Virginia. Whenever a customer would send an order back because the cheese wasn't melted, or the soup wasn't nuclear hot enough, he'd tell the customer "ah no worries. I'll just take it back and give it a go in me ol Polish Broiler." And these rednecks would just smile along and be like "oooh SO fancy! A Polish Broiler? Wow! So interesting the things you learn about other cultures." Meanwhile it's just a microwave.
Contacts are 100% defense against Onions. Spent years cutting onions with contacts. Laughed at workers crying being around the board. Then I got glasses.
If you're not a heathen like Josh and don't want to griddle both sides of pizza (though ngl that looked really good), pan-fry with a LID is the best way to reheat pizza. Crisp bottom, steamy-melty top.
I’ve been at home sick for the past week, so I re-binged all of Myth Munchers and made a spreadsheet🤦🏻♀️🤷🏻♀️ I just finished it last night, so perfect timing! 🤣 Nicole has the best record of accuracy (she’s at 61.11% with 66 correct out of 108) then Trevor (59.48%; 69 out of 116) Lily is third (51.67%; 31 out of 60) Vee (exactly 50%; 56 out of 112) And Josh is last (42.42% accuracy; 56 out of 132) There were 3 myths across the videos where the answer didn’t matter; I counted them all correct on those 🤷🏻♀️ Trevor called it a freebie in the Thanksgiving Sides video; who am I to argue?
You can skip the trying to cut out the beret circle by running your parchment paper order water. The water will hydrate the paper and make it easier to shape! Another thing I like to do is to take another pan the same shape and use it to press the hydrated parchment to mold it to the pan
I want a Hot Dog Is A Sandwich episode that's just a Josh rant about people who don't know about the power level on a microwave. Sous Chef Mike is a valuable part of any team if you know how to manage him.
I refuse to believe anyone knows how to change the power level of a microwave. Doesn't matter anyway I have an Air Fryer, haven't used a microwave in years.
My personal favorite way to reheat pizza is to take two slices (bc who can eat just one) and put them face to face in my panini press. The crust gets crispy, the cheese and toppings get gooey, and I get a pizza sandwich. My panini press is by far my favorite Christmas present I've ever gotten.
I'm in Ireland and no, I do not put butter in the fridge but in winter your butter is still gonna be rock hard in the morning because we don't put the heat on right through the night. We have it come on an hour before we get up but it's gonna take longer than that to soften that butter that's been in a cold kitchen overnight. I watched a UA-cam video about how a microwave works. You can't actually lower the strength of a microwave. When you put it on a lower setting the microwave oven just uses shorter blasts of microwaves in a stop start method. Sounds boring but it was actually quite useful to know how to use your microwave properly.
Lily I got you, the conditions of the fridge simulate Autumn for onions and garlic which is typically their growth phase where you'll find they send up shoots and in garlic particularly they produce garlic scapes which are probably due for harvest in the US around now. Look for the scapes when they're curled and they can be used for a pesto if you have a lot
Inverter microwaves are starting to be commonplace now and they let you vary the power delivery to the magnetron, so they can in fact lower the power during cooking instead of having On/Off states for X%
@@vaelophisnyx9873 Magnetrons *only* work at 100% power. The inverter only takes out the inefficiency of the switching the transformer on and off frequently. Magnetrons still take several seconds to resonate.
@@ZipplyZane Turning an oven off (electric and gas both work the same) doesn't immediately stop the radiation and conduction of energy to your food. Turning a microwave off does. Why would you make this comparison?
I use a frying pan. I put some olive oil in a frying pan and super super low heat. Put the lid on and just let that puppy heat up for a while and then at the end turn the fire up. Take the lid off put the lid back on put the lid off. Then done and cheese is melted. The bottom is soft but crispy at the same time it’s warm. It feels just like when you ordered it. That’s when I feel like it but most of the time I’ll just eat it cold and not even bother
I tried reheating leftover pizza in a pan (bottom and top) for the first time today. Simply mind blowing good, probably better than when it was delivered fresh! Thanks mythical kitchen! Would never of thought to try that.
For a minute there I thought I was going to have to write a strongly-worded email to Mythical about how they left out Josh's poster. I'm unreasonably invested in the posters 😂
22:15 I think the more you cut onions you build up an immunity to the onions and the eye watering. I cook everyday and cut onions nearly everyday and don’t “cry” anymore.
I used a chipped meat slicer to cut onions and it would literally fling onion juice as it cut. I basically speed ran onion tolerance. My coworkers would have to walk out of the room sometimes when I was doing onions or occasionally complain about it from a different room
In Europe, we DO put butter in the fridge. But we also now that you can cut off the portion you need and leave that on the counter over night or 1-2 hours before you need it. Planning is key.
The editing team sure had a lot of fun with this one! It also doesn't help that everyone was in a _mood_ today. I'm only 8 minutes in and they already have me practically in tears!😂
I have to laugh at the refrigerated onion part! Because I live in a tropical climate that is very hot and humid I keep my onions in the meat drawer of my fridge because they spoil so fast if left out! Since I started doing this I don’t cry when I chop them! But maybe if I stuck my face down in them I would cry! 😂 I love your videos and the humor! My thanks to you all!
5:22 I don’t put butter in the fridge. I store it in a butter bell on the counter with some clean filtered water. Change the water out every two days and you’re good
Most microwaves DON'T actually reduce their power output on "lower" power settings, like defrost. They just turn the magnetron on and off at intervals.
I always reheat pizza in the microwave for 30 seconds, into a medium pan with a touch of oil base down, once crispy a quick 30 second flip on the cheese side to create crispy layer of cheese and serve. Best thing ever
*The **_perfect_** way to reheat leftover pizza is...* *Step 1:* Remove from fridge. *Step 2:* Consume delicious cold pizza. *Step 3:* Let your body reheat the pizza.
@@bgriffiths1840haha That works, too 😁 Although, I'm like Lily and like it fridge-cold. 😊 I know temperature impacts flavors, but I've found that with pizza, different flavors are allowed to come through while cold I will say that if you're going to leave it out, I say at least put it on a plate and under cling wrap, so that it retains its moisture. I recently was too tired to do that, having just stuffed the entire box in the fridge, and I was shocked at how dry it was! _(I didn't think the cardboard would wick away as much as it did)_ [/ramble]
@@DUKE_of_RAMBLE Fridges dry out bread because of the temperature range. Which is why I don't refrigerate pizza. There's no recovering fridge bread haha.
Side note, Nicole…the contacts make all the difference lmao. I forever thought I was immune to onions because I constantly wear contacts…and then I cooked wearing my glasses one time and was DYING lmao
My worst case scenario for baking is throw it in a little cold and let the stand mixer tough it out because it's early enough in the recipe to do a little over mixing
12:25 Parchment paper and Pam is so easy to do. Takes me about 2 minutes to do. I doh however stay the tin with the Pam and then lay the paper o top so it helps it lay flat
A more effort and messy way of softening butter is also grating it with a cheese grater. The heat from your hands will warm the butter as you push it into the grater to shred it into smaller butter which also helps soften it quicker.
pizza reheating: the best way is actually to vacuum seal it when you're done eating - put it in the freezer or fridge that way. when you want to reheat, you drop it into boiling water (while still sealed). it will come out tasting/feeling exactly like it was fresh.
I always have a stick of butter on a butter tray on the counter. I will replace it when it is gone, but the spare butter is in the fridge. Also, butter is great for you. Your body can digest the good fats in butter where as with margarine your body can not process out the processed oils it.
when i used to be a stoner i cut up cold leftover pizza and put in in scrambled eggs. pizza eggs? also, cooking and baking as a career for the last five years i have used the microwave a LOT. i don't have one at home, but its pretty cool. i love you mythical kitchen! you make me happy :D
Best way for pizza I learned from my cousin that grew up in new York. Start upside down in a cold pan, as pan warms up and top side starts to grease a little you flip it and it crisps the bottom. Super delicious.
My method for not crying when cutting onions is to spend a few minutes keeping my eyes open, drying them out. The theory is that the sulphur compounds have less water to mix with in your eyes so cause less irritation. It works extremely well for me, I can cut up 20-30 large onions in one session without issue.
Frying pan for reheating 1-2 slices of pizza, over (or toaster oven) if you have more slices. Otherwise, fantastic stuff and I learned so much about checking tire pressure.
22:54 the reason why sharp knives are safer is because your skin is going to rip and tear making it hard to heal or suture back together when a dull knive cuts you. But, if you have a sharp knife itll be a clean smooth cut that can be easily put back together. Especially if its a stab wound. If its a stab wound its gonna be alot more dangerous if that knife is dull, trying to suture organs back together is hard enough as it is lol
My instructor in culinary school told me to cut the onion next to the sink while running cold water and it actually works really well. I haven't cut an onion any other way ever since Thank you Chef Tony.
I’ve found that the only way I can keep onions from making me cry is to wear my contacts. If I’m in my glasses the waterworks are on full blast. My contacts are like an onion shield
For baking I just put the cold butter by the oven vents while I wait for the oven to preheat because I have never remembered to take butter out of the fridge (where you store the extra butter from the box) and if I don't then I also forget to preheat the oven
I buy precut parchment squares since I always cook in a 9" round, then I fold it several times (like how you'd fold for a paper snowflake) and position the point in the middle and cut the edge at the edge of the pan. Never turns out a perfect circle but always comes out of the pan perfectly. Takes me all of 30 seconds
Materials scientist here... Specifically the cake part. I would like to introduce the idea of adhesive versus cohesive failure mode here. I can see a mixture of both occurring. The cake goop seems definitively like the worst but I'd like to get a closer look at the other two 🤣 but Pam looks like the smaller surface area of the two 😝 parchment 💯
My mom, who learned from her professional baker dad, never used Pam or cake goop or parchment -- she always used a thorough coating of shortening or butter or margarine AND a complete dusting with flour on the inside of the pan. Also, if it doesn't release, it hasn't cooled enough.
For a cake or something that needs released easily, I will typically use either room temp butter or Pam. I never usually have much issue, but I also really go ham with it to the point that the edges separate from the pan while baking. If it’s something specifically in a square or rectangle pan I will use a piece of parchment paper going across the long edges of the pan, draping slightly overtop, then do a spritz of Pam overtop. This results in me being able to just grab the edges of the parchment and pull the dessert out rather than having to flip~
For pizza, I always reheat it by putting it in a pan on medium heat and then turn the temperature to low and add a little bit of water around the pizza before covering it to let it steam. This makes the crust crispy and the water steams the cheese making it melty.
Lily biting the raw onion made me realize that she isn't getting weirder the more she works there, she's always been weird, she just wasn't sure how weird she should be in the new work environment.
>bumps into someone walking down the street
*>quickly pulls Onion away from mouth*
*EY, Im Chewin' 'ere!*
I love her 🤣 I need Emily to do a vid with her and they should either be cooking against each other or teaming up against Josh to make something
1:33 WAIT. THATS ME?!!!
My sister just called me 3 times back to back while I was on a run. She never does this and I thought there was an emergency. So when she asked if I had seen today’s ep yet, I was so confused and just, OMG
Thank you so much! I’m honored.
Have a great day! Here's a friendly wave from one of your Instagram followers. Your comics remain amazing. Thank you for continuing to create and share them with us. :)
@@TheSarge23 my day was totally made by this and thank you!! I’m so glad you guys like them. You have a great day too!
Of all the things he could've said, that he mentioned you I would think means he's a fan. That's awesome.
I read your comics on Reddit all the time! I would have never expected you to show up here! Life is getting more meta...
yas qween! love your comics! saw your post about this on IG and had to come watch it. SO COOL!!!
21:54 "sharp knife, wet towel, refrigerate... these are all wrong; these are onions." great delivery, Josh
Lily getting a stick of butter smushed to her face, and says "great tyre pressure", killed me 🤣🤣
she's so funny!
Same 🤣 she cracks me up
I saw Josh get butter smushed on his face and then Lily said that. Idk what video you watched.
@@bcayeuh... 7:12
Adderall abuse will do that. This channel is pilled up 24/7. It's not healthy.
Lily with the aggressive onion snacking is amazing.
Especially with that wicked grin ^^
Debunking your own Tik toks is a new meta.
I love that Lily has gone from the most reserved, shy member of mythical kitchen to possibly even more unhinged than Josh.
Lily is getting crazier since she first started showing up in videos 😂
It is Josh's impact. Everyone in the Mythical Kitchen slowly becomes crazier the longer they are around Josh.
@@darththeo josh is one of the few whose ADHD is contagious
I watched her intro on the theme song like 5 times. She is so funny,she is becoming more and more unhinged progressively. Amazing cook,and she could be a comedian.
I'm pretty sure she took Joshs ADHD as a challenge and said game on MFer lol!
when she ate the onion i died
Josh calling people too stupid to properly use a microwave then hitting us with the seamless merch plug was smooth af
Personally I use a stick of butter to grease my cake pan then add flour and make sure it's thoroughly coated and every time my cakes come out flawlessly.
I second this. If you're generous with the flour layer then you'll get a good release most if not all the time.
Exactly you need to thoroughly coat it not sprinkle some in like they did
Every time. And if you are making a chocolate cake, add a touch of cocoa powder to your flour before adding to your pan.
Yes! and if I ever bake with boxed cake mix, use some of the cake mix to coat in place of flour
Lily’s face staring over the onions, just tempting them to make her cry… chefs kiss
Someday y'all will test the ACTUAL best (and single step) method for reheating pizza- in a pan, COVERED, with a splash of water like you're cooking gyoza. Melts the cheese, softens the stale crust, warms it through, AND crisps the bottom- all in no more time than just heating it in a pan.
Yes! There are DOZENS OF US!!
That's a lot of words to say, "toaster oven"
@@jodosh nope. Not the same. And not everyone has a toaster oven.
Too much work. Paper plate in the microwave = no clean up. If you want some moisture, just wet a paper towel and throw it over the top.
Air fryer is the best method hands down
Our butter goes from the freezer, to fridge, to butter dish on the table. We buy butter in bulk and kept in freezer. One stick is left in the fridge until the stick in the butter dish is almost gone. Then all is transitioned as needed. Room temp butter from the butter dish is always spreadable.
Same
i love that everyone uses the term sous chef mike for the microwave at work i like to call it the tumble dryer to confuse the other chefs
I worked for this restaurant manager who was from Dublin. We live in Virginia. Whenever a customer would send an order back because the cheese wasn't melted, or the soup wasn't nuclear hot enough, he'd tell the customer "ah no worries. I'll just take it back and give it a go in me ol Polish Broiler." And these rednecks would just smile along and be like "oooh SO fancy! A Polish Broiler? Wow! So interesting the things you learn about other cultures."
Meanwhile it's just a microwave.
i call it the chef purely so i can revel in the moment of confusion after hearing me say "throw it in the chef"
"Just pop that in the Printer real quick- nobody'll be the wiser"
>Irrefutable and insurmountable Confusion
Contacts are 100% defense against Onions. Spent years cutting onions with contacts. Laughed at workers crying being around the board.
Then I got glasses.
Agreed, with contacts, no cry, with glasses, streaming tears.
Same here! I always thought people were overreacting, nope!
When I was in the gas chamber in basic training me and another guy had our contacts in. We were the only ones that weren’t crying, 😂
Yup! Came here to say the same thing!!
100%! Contacts are the best barrier to onions!
If you're not a heathen like Josh and don't want to griddle both sides of pizza (though ngl that looked really good), pan-fry with a LID is the best way to reheat pizza. Crisp bottom, steamy-melty top.
I feel like Josh should try some Toast with his Butter
I’ve been at home sick for the past week, so I re-binged all of Myth Munchers and made a spreadsheet🤦🏻♀️🤷🏻♀️
I just finished it last night, so perfect timing! 🤣
Nicole has the best record of accuracy (she’s at 61.11% with 66 correct out of 108)
then Trevor (59.48%; 69 out of 116)
Lily is third (51.67%; 31 out of 60)
Vee (exactly 50%; 56 out of 112)
And Josh is last (42.42% accuracy; 56 out of 132)
There were 3 myths across the videos where the answer didn’t matter; I counted them all correct on those 🤷🏻♀️ Trevor called it a freebie in the Thanksgiving Sides video; who am I to argue?
Great job!
Josh: "You don''t need to refrigerate butter"
The whole-ass continent of Australia: lol
Thank god Australia isnt real.
Indonesia climate: 33 degree celcius (87 degree fahrenheit)
Am I a joke to you?
Southern California as well, where the show is filmed. I lol the concept. Keeping butter out only works in cool northern climates.
I'm Australian, and a Chef, I don't refrigerate my butter at work.
@@Spav at work it probably gets used up much quicker
Lily embracing her internet persona is awesome
You can skip the trying to cut out the beret circle by running your parchment paper order water. The water will hydrate the paper and make it easier to shape!
Another thing I like to do is to take another pan the same shape and use it to press the hydrated parchment to mold it to the pan
I am making a sceptical face but will try it!
1:22 JULIE “THE CAT” GAFFNEY! I LOVE A MIGHTY DUCKS REFERENCE!! 🖤🖤🖤
I want a Hot Dog Is A Sandwich episode that's just a Josh rant about people who don't know about the power level on a microwave. Sous Chef Mike is a valuable part of any team if you know how to manage him.
I refuse to believe anyone knows how to change the power level of a microwave. Doesn't matter anyway I have an Air Fryer, haven't used a microwave in years.
@@jeremyvisser3877 You hit the "Power Level" button and then button 1-9 for 10-90%! It's easy!
That intro kills me ..I love when Josh is on the banana and u can clearly tell what he says towards the end I love it..😂
8:08 "men weren't socialized to be communal..." Wow deep bro. 😆
My personal favorite way to reheat pizza is to take two slices (bc who can eat just one) and put them face to face in my panini press. The crust gets crispy, the cheese and toppings get gooey, and I get a pizza sandwich. My panini press is by far my favorite Christmas present I've ever gotten.
I'm in Ireland and no, I do not put butter in the fridge but in winter your butter is still gonna be rock hard in the morning because we don't put the heat on right through the night. We have it come on an hour before we get up but it's gonna take longer than that to soften that butter that's been in a cold kitchen overnight. I watched a UA-cam video about how a microwave works. You can't actually lower the strength of a microwave. When you put it on a lower setting the microwave oven just uses shorter blasts of microwaves in a stop start method. Sounds boring but it was actually quite useful to know how to use your microwave properly.
unless you have an inverter microwave that does lower the strength.
@@Zach476 yeah modern microwaves are pretty cool. Less deadly too, if you somehow touch the internals while its charged; and lighter as well
Defrost settings do a similar thing but with larger periods of both power and rest.
Lily I got you, the conditions of the fridge simulate Autumn for onions and garlic which is typically their growth phase where you'll find they send up shoots and in garlic particularly they produce garlic scapes which are probably due for harvest in the US around now. Look for the scapes when they're curled and they can be used for a pesto if you have a lot
Microwaves have exactly 2 settings: off and 100% power.
That explains why Hot Pockets end up the way they do.
Inverter microwaves are starting to be commonplace now and they let you vary the power delivery to the magnetron, so they can in fact lower the power during cooking instead of having On/Off states for X%
@@vaelophisnyx9873 Magnetrons *only* work at 100% power. The inverter only takes out the inefficiency of the switching the transformer on and off frequently. Magnetrons still take several seconds to resonate.
Technically true. But then electric ovens are the same. It just turns off when it gets to temperature.
@@ZipplyZane Turning an oven off (electric and gas both work the same) doesn't immediately stop the radiation and conduction of energy to your food. Turning a microwave off does. Why would you make this comparison?
I need pan fried versus air fryer for the ultimate pizza reheat showdown 😂
Air Fryer 100%
Pizzazz is my favorite.
This!! I'm all about the air fryer 🍕
Cold pizza with congealed cheese is indeed better.
Also the pan matters, cast iron, regular non stick and wok! Also there’s oven with baking steel / pizza stone 😂
We use our toaster oven to reheat pizza (using the REHEAT mode). Makes it PERFECT.
love the mighty ducks reference @ 1:20
Dude Lily could have her own show, she is so freaking funny lol
I don't care if it's a short or what but we need a full video of V at 21:48. I want that cheese puff martini!😍
5:19 exact same thing happened to my great grandmother. Everything just fell apart after she fell 97 years old.
It's so common, a hip break is so often the beginning of the end 😞
My mother, as well.
Pause @ 6:10, the bowl is cooling faster because it's thinner and bigger with more surface mass for the heat to escape.
Lily just monching on onion is a mood.
0:53 the way Josh and Nicole made the same movement in exact same moment is crazyyy
I always use the bowl of water trick to reheat my leftover Pizza. Keeps it crispy 100% of the time.
I use a frying pan. I put some olive oil in a frying pan and super super low heat. Put the lid on and just let that puppy heat up for a while and then at the end turn the fire up. Take the lid off put the lid back on put the lid off.
Then done and cheese is melted. The bottom is soft but crispy at the same time it’s warm. It feels just like when you ordered it.
That’s when I feel like it but most of the time I’ll just eat it cold and not even bother
The boil method is good
If you drip a bit of water in the pan and recover, the steam will melt the cheese faster. 2 cents.
@@micahjones2090 I also boil my leftover pizza. Take a whole pizza and throw it in some water. Perfect every time.
@@tigernotwoods914 " Take the lid off put the lid back on put the lid off. " Did you have a stroke?
I tried reheating leftover pizza in a pan (bottom and top) for the first time today. Simply mind blowing good, probably better than when it was delivered fresh! Thanks mythical kitchen! Would never of thought to try that.
For a minute there I thought I was going to have to write a strongly-worded email to Mythical about how they left out Josh's poster. I'm unreasonably invested in the posters 😂
22:15 I think the more you cut onions you build up an immunity to the onions and the eye watering. I cook everyday and cut onions nearly everyday and don’t “cry” anymore.
I worked at subway for 3 years, and cut pounds of onions everyday and that's just not true.
I used a chipped meat slicer to cut onions and it would literally fling onion juice as it cut. I basically speed ran onion tolerance. My coworkers would have to walk out of the room sometimes when I was doing onions or occasionally complain about it from a different room
@@davidoistrash”thats just not true” thats just not true, all these replies were anecdotal, its probably different from person to person.
In Europe, we DO put butter in the fridge. But we also now that you can cut off the portion you need and leave that on the counter over night or 1-2 hours before you need it. Planning is key.
I love Josh,Vi and Nicole ❤️ They are crazy in a tame way❤️ Not over bearing! Feel Lily is going towards Trevor’s young minded way 😮
Shout out Julie "The Cat" Gaffney! Doesn't let anything by her!
First thing I thought of when he said Bangor, Maine 😂
The editing team sure had a lot of fun with this one! It also doesn't help that everyone was in a _mood_ today.
I'm only 8 minutes in and they already have me practically in tears!😂
I'm with Lily on cold pizza. I love cold pizza.
"chef mike" for the microwave just makes me think of that episode from "kitchen nightmares" lol
they should do a food myths video where they'll try kitchen "gadgets" that are supposed to help and make things easy in the kitchen
Cutting onions ----> use a fan, blowing the air away carries the onion vapor away so it never reaches your eyes. Works every time.
"great tire pressure" sent me😂
I have to laugh at the refrigerated onion part! Because I live in a tropical climate that is very hot and humid I keep my onions in the meat drawer of my fridge because they spoil so fast if left out! Since I started doing this I don’t cry when I chop them! But maybe if I stuck my face down in them I would cry! 😂
I love your videos and the humor! My thanks to you all!
5:22 I don’t put butter in the fridge. I store it in a butter bell on the counter with some clean filtered water. Change the water out every two days and you’re good
Butter bell is an extra step. Just get a sealed butter container and put butter in there ❤
Butter bells are great when you don't live in a place that gets to 45°C.
@@NateyCat I prefer the way my bell works. It’s a preference of mine. I have used air tight containers and they just don’t do it for me.
@@kredonystus7768 so it’s 113 degrees in your house…. No air conditioning? Do you have a fridge? You can store bells in the fridge.
@@NateyCat also an air tight container only has butter safely edible for up to 14 days. In a water sealed butter bell it’s good for 30 days.
Lily is sooo fun to watch! I love the GM Kitchen crew too!
Air fryer on reheat for left over pizza 🤌🏽😚
Man, you guys with the ranch and the caesar? You have to try Donair sauce, that is the only acceptable pizza dip!!
I watch this episode with a proudly reheated slice in my hand.
Same. Don’t have time to dirty a pan for a piece of pizza 😅
lol, the eye contact lily made with the camera during the onions segment has sent me.
Oh god I just rewatched all the myth munchers today and was hoping more this is freakky
Most microwaves DON'T actually reduce their power output on "lower" power settings, like defrost. They just turn the magnetron on and off at intervals.
Cold Pizza the next day slaps
Air fryer is the best way to reheat pizza IMO
Don't have one, but I use my IR toaster oven and it works great.
as someone who struggles with acne, watching Josh put that greasy pizza on his face made my blood pressure go through the roof oh my god
he likes to do things to provoke :P
with the cakes, they didnt consider the time to clean the pans after either. the cake goop is more mess meaning more time to clean up afterwards
Exactly! Not just the pan but the immersion blender, too
They messed up the pam and flour one and why not just cut parchment lining to fit for no wrinkles.
I always reheat pizza in the microwave for 30 seconds, into a medium pan with a touch of oil base down, once crispy a quick 30 second flip on the cheese side to create crispy layer of cheese and serve. Best thing ever
*The **_perfect_** way to reheat leftover pizza is...*
*Step 1:* Remove from fridge.
*Step 2:* Consume delicious cold pizza.
*Step 3:* Let your body reheat the pizza.
Just leave it on the counter. I haven't died in 40 years.
@@bgriffiths1840haha That works, too 😁
Although, I'm like Lily and like it fridge-cold. 😊
I know temperature impacts flavors, but I've found that with pizza, different flavors are allowed to come through while cold
I will say that if you're going to leave it out, I say at least put it on a plate and under cling wrap, so that it retains its moisture. I recently was too tired to do that, having just stuffed the entire box in the fridge, and I was shocked at how dry it was! _(I didn't think the cardboard would wick away as much as it did)_
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@@DUKE_of_RAMBLE Fridges dry out bread because of the temperature range. Which is why I don't refrigerate pizza. There's no recovering fridge bread haha.
@@bgriffiths1840 That's what having it on a plate and under cling wrap prevents. 😀
Side note, Nicole…the contacts make all the difference lmao. I forever thought I was immune to onions because I constantly wear contacts…and then I cooked wearing my glasses one time and was DYING lmao
My worst case scenario for baking is throw it in a little cold and let the stand mixer tough it out because it's early enough in the recipe to do a little over mixing
That doesn't work for a lot of recipes where you mixed it in later
The evil giggles when thinking about who would sue them 🤣 9:09
Three girls one onion 🤣🤣🤣
12:25 Parchment paper and Pam is so easy to do. Takes me about 2 minutes to do. I doh however stay the tin with the Pam and then lay the paper o top so it helps it lay flat
Why would you reheat pizza?!?!? half the joy of leftover pizza is getting to eat it cold... I AM NORMAL!
A more effort and messy way of softening butter is also grating it with a cheese grater. The heat from your hands will warm the butter as you push it into the grater to shred it into smaller butter which also helps soften it quicker.
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We love a random D2: Mighty Ducks reference casually thrown in lol And I'm with Lily, cold pizza all the way!
Yeeeessss
pizza reheating: the best way is actually to vacuum seal it when you're done eating - put it in the freezer or fridge that way. when you want to reheat, you drop it into boiling water (while still sealed). it will come out tasting/feeling exactly like it was fresh.
Awesome job Josh drop a like see you on Thursday.
I always have a stick of butter on a butter tray on the counter. I will replace it when it is gone, but the spare butter is in the fridge.
Also, butter is great for you. Your body can digest the good fats in butter where as with margarine your body can not process out the processed oils it.
The produced intro joke is tired.
18:48 best take I've seen in a while tbh
Thank you for these kids of episodes! Keep up the good and fun work MK!
Lily has been holding out on us shes absolute GOOF I love it
when i used to be a stoner i cut up cold leftover pizza and put in in scrambled eggs. pizza eggs? also, cooking and baking as a career for the last five years i have used the microwave a LOT. i don't have one at home, but its pretty cool. i love you mythical kitchen! you make me happy :D
Best way for pizza I learned from my cousin that grew up in new York. Start upside down in a cold pan, as pan warms up and top side starts to grease a little you flip it and it crisps the bottom. Super delicious.
My method for not crying when cutting onions is to spend a few minutes keeping my eyes open, drying them out. The theory is that the sulphur compounds have less water to mix with in your eyes so cause less irritation.
It works extremely well for me, I can cut up 20-30 large onions in one session without issue.
Frying pan for reheating 1-2 slices of pizza, over (or toaster oven) if you have more slices. Otherwise, fantastic stuff and I learned so much about checking tire pressure.
22:54 the reason why sharp knives are safer is because your skin is going to rip and tear making it hard to heal or suture back together when a dull knive cuts you. But, if you have a sharp knife itll be a clean smooth cut that can be easily put back together. Especially if its a stab wound. If its a stab wound its gonna be alot more dangerous if that knife is dull, trying to suture organs back together is hard enough as it is lol
My instructor in culinary school told me to cut the onion next to the sink while running cold water and it actually works really well. I haven't cut an onion any other way ever since Thank you Chef Tony.
I’ve found that the only way I can keep onions from making me cry is to wear my contacts. If I’m in my glasses the waterworks are on full blast. My contacts are like an onion shield
21:56 I wish they also tried what I consider the funniest method of stopping crying, which is holding a piece of bread in ur mouth as u cut
For Pizza, I do the air frier, 7 mins at 175'C, put two slices cheese side together. Gets a crispy outter and soft hot inner.
For baking I just put the cold butter by the oven vents while I wait for the oven to preheat because I have never remembered to take butter out of the fridge (where you store the extra butter from the box) and if I don't then I also forget to preheat the oven
I buy precut parchment squares since I always cook in a 9" round, then I fold it several times (like how you'd fold for a paper snowflake) and position the point in the middle and cut the edge at the edge of the pan. Never turns out a perfect circle but always comes out of the pan perfectly. Takes me all of 30 seconds
Materials scientist here... Specifically the cake part. I would like to introduce the idea of adhesive versus cohesive failure mode here. I can see a mixture of both occurring. The cake goop seems definitively like the worst but I'd like to get a closer look at the other two 🤣 but Pam looks like the smaller surface area of the two 😝 parchment 💯
My mom, who learned from her professional baker dad, never used Pam or cake goop or parchment -- she always used a thorough coating of shortening or butter or margarine AND a complete dusting with flour on the inside of the pan. Also, if it doesn't release, it hasn't cooled enough.
17:46 My family has been reheating pizza like this for like 20 years. This is the correct way.
For a cake or something that needs released easily, I will typically use either room temp butter or Pam. I never usually have much issue, but I also really go ham with it to the point that the edges separate from the pan while baking.
If it’s something specifically in a square or rectangle pan I will use a piece of parchment paper going across the long edges of the pan, draping slightly overtop, then do a spritz of Pam overtop. This results in me being able to just grab the edges of the parchment and pull the dessert out rather than having to flip~
Cold pizza rules. I love getting pie, and eating the leftovers cold. Its like two different meals of the same thing. lolol.
For pizza, I always reheat it by putting it in a pan on medium heat and then turn the temperature to low and add a little bit of water around the pizza before covering it to let it steam. This makes the crust crispy and the water steams the cheese making it melty.
as someone who always yelled chef mike when the microwave was going off even at fast food jobs i loved the sous chef mike joke