The section with Matt acting as heat transfer is especially brilliant because when he "pockets" the lollies, that represents the metal itself absorbing the heat of the oven.
Thankyou so much to you and your family for helping to normalise food again for me. I’ve been battling anorexia nervosa for 16 years and can’t remember what it feels like to truly enjoy food, or to feel like I deserve to eat and take up space. Your videos reinforce that food is something which should be enjoyed, something which should bring people together. It’s been a huge part of my recovery. Thank you so much
Well done for getting help and fighting through this long battle. You are amazing and wonderful and truly do deserve not only to eat but to enjoy life and move forward into a great future. 😀
Wishing you all the best in your recovery. If you're having a day when you're struggling to eat, please try to have a milk shake that is fortified with vitamins (you can buy them from any pharmacy). The milkshake doesn't register in your stomach the same way that food can, making you feel bad. This really helped me when I had an eating disorder. At least you will be getting some good nutrition that your body needs to be healthy. You deserve to eat and to be happy! You truly do. Sending you an Internet hug -x-
Ann you seriously need to be a producer for science based educational television. That skit with your kids as heat conductors would have fit perfectly in a kids science show.
I especially love how she explains the science behind it in such a simple way that even a child would be able to follow it. Which is important as children are probably more likely to test out a lot of these "hacks".
I love when your science background comes out. You make it so accessible. The section with your guys was one of the best metaphors for thermal transfer I've ever seen!
@@HowToCookThat not only was it a nice way of visualising it but it was also really funny which makes it easy to remember. Your explanations are so good
Yes,that was a great way to demonstrate thermal dynamics. Low tech while being easily understood and memorable,just the things that sometimes get forgotten by some media providers 👏👏👏👏
the ice cream thing has me laughing because when you turned the regular lights back on, it was incredibly apparent which one was made with vegetable oil. the blacklight made it harder to tell.
I wonder if she used a 365nm or 395nm black light. There is a SIGNIFICANT difference in how much 365 fluoresces over 395. Most things just glow a little blue/green under 395, but they all look the same. Things glow in DIFFERENT spectrums under 365.
Ann's sons acting as metals....oh my God, priceless!!! I loved the idea so much!! It's fun and so educational. Congrats, Ann, you are amazing, as usual!!!
Also worth noting is that thicker metal trays and sheets have greater thermal mass, meaning they take a bit longer to heat up, but they also take longer to cool down - in other words they retain heat and continue to cook the food on them even after the tray/sheet has been removed from the heat source.
My theory about the baking soda hack is that they got so much backlash for telling kids to eat bleach that they decided to go with a slightly less basic solution.
id be careful of kamikoto , very expensive knives that are made from really cheap 420j2 steel... compared to other knives that are cheaper they dont even last long at all
Seeing the whole family working together for these videos is heartmelting. You know these are people bound by love and respect when you see them giving their all to shared passion.
I find it a bit funny, that on a debunk video we get an ad for a product that might need debunking: "Kamikoto is a brand of a marketing company (Galton Voysey) in Hong Kong. This company is known for selling different brands under foreign names to trick customers into thinking that they are buying an authentic brand."
If you are in the market for such a debunking, Shadiversity has done one. Its about an hour long though so I'll summarize. Basically, Kamikoto knives are made out of rather poor steal that is sharpened really nicely the first time, but because the steel is bad it quickly looses its edge and therefore is worse then a $20 knife which will hold an edge for a lot longer. His conclusion was basically to buy a cheaper knife made out of a certain blend of stainless steel (can't recall the specific code), invest in a decent sharpener and learn how to do it properly. Alternatively, you can take your cheap knives to a blacksmith or butcher or something and pay them to do it. It might be hard to find someone providing such a service, I personally have only found it being advertised at a hardware store.
@@somedude5064 Well, with Kamikoto, don't think of fancy steel. Think of a material that qualifies as steel, but just barely. It's basically scrap material. By the way, here's the Shadiversity video: ua-cam.com/video/OpRNqZJPPBk/v-deo.html
Isn't Kamikoto kinda like the five minute crafts of knife selling, claiming the knives can cut through steel and still being sharp after rubbing it against a rock?
The owners are the ones behind Established Titles that have been making its rounds in sponsored videos. The "You can own a piece of Scottish land and become a Lord or Lady".
You want a good knife set, victorinox are leagues better than kamikoto. We have two sets of them. Ann would know this. You also want at least three wet stones for sharpening and honing steel.
i had no idea olive oil glowed red under blacklight, that's so cool! and thank you as always for the information, especially the bit with the apples. I follow a recipe for making apple preserves and they always say to wash in baking soda. I've always wondered if that was truly necessary and I guess now I know
Its only a shame that info came after Halloween. It really did have the color of blood, that plus the thickness of oil might have provided an interesting addition to a haunted house or Halloween party.
I think the theory that darker pans heat things up more in the oven comes from the idea that dark surfaces absorb more heat from the sun which doesn’t quite translate into heat from an oven. It’s fascinating how people (intentionally or not) grab ideas from one thing and apply it to something else! Very informative video as always ~
That's exactly what I figured what it was. Dark colors absorb more light, so they convert it into heat better than light colored things... but that isn't even remotely close to how heating things in an oven works, so it won't quite work the way that video's maker thought it might.
I wouldn't be so quick to dismiss that, there probably are situations where it can make a difference. I'd like to see a more scientific test to determine what proportion of heat in an oven is typically transferred through conduction, convection and radiation. This will depend on the type of heating element used and whether you're also running a fan. A broiler for example works almost entirely through direct radiation, so if you're trying to use it to preheat a pan or a pizza steel, the proportion that it absorbs or reflects will matter a lot.
Ann doesn't mention that darker pans not only absorb light better, but they also absorb *radiant heat* better. Conventional ovens rely primarily on radiation for heating. I really don't know why she didn't actually ever test the colors of the pans as a variable, when she was trying to debunk specifically that.
@@gelusvenn5063 That is how ovens heat things. They primarily use radiation and it's all the same stuff. Infrared radiation is light as much as the visible spectrum is. That being said, something that is "black" absorbs visible spectrum light not necessarily infrared because it doesn't need to absorb infrared to appear black to our eyes. And in any case all it's doing is absorbing heat then sending it back out again.
I did an accidental cookie experiment for my birthday cookies... I learned that I should always use parchment paper to bake my sugar cookies. Using cooking spray to keep them from sticking not only made them spread out horribly, they also STILL STUCK. No spray meant that they didn't spread as much, but they stuck so badly they were ruined. No spray and parchment paper? PERFECT COOKIES.
@@thethanker-thankyou1041 I watch her almost every night as I fall asleep. Her voice and whole affect are so comforting to me. She's like snuggling up on the couch with your grandma and mug of hot chocolate.
Ann no, Kamikotos are a scam QQ The steel is low grade and they sell the whetstones because they know they don't retain their edge well. The Olive Oil thing was super interesting, as was the macrons thing! Didn't realize they were THAT picky about heat.
Yea the Kamikoto Placement really bothered me... so many Knife Enthusiast UA-camrs out there have Debunked the Knives as a scam months ago. Really meh that Ann would collaborate with them.
Kamikotos use 420J steel, the cheapest lowest grade steel there is. Any $5-6 knife from a grocery store will be just as good/bad as those Kamikotos. Paying more than $15 for that set is a scam. Please don't promote scams.
Ya know she has to make her money too, even if patrons aren't supporting her as much as she needs. She didn't go out of her way to show how 'amazing' they were, because they aren't. There was a good amount of force used to cut that strawberry. What I want to know is, we're those sandwiches she cut? Has she covered them before?
The irony of a debunking video promoting knives known for the layers of misinformation they use to sell questionable products as "high quality" is nuts.
Yeah! Take me for instance, I don't buy pans based on if they're light or dark, I only buy them based on important things! ... Like whether or not they come in pink.
Ann, Cooks' Illustrated is a very reliable science based test kitchen in Boston. They found that absolutely the darkness of comparable pans (gauge of metal, materials) DO affect browning. They do quite a lot of product testing and they determined that heavy gauge light pans compared to a similarly heavy gauge dark pan will affect browning. In fact some of their recipes, which are treated dozens or hundreds of times, are developed with this in mind.
I'm not even halfway done watching but I gotta say the skits with the lad are absolutely great. You've really hit your stride with this gig, I'm so chuffed for you all.
its so cute how your kids played the roles of metals that conduct heat 😂😂 really made me smile how they are so willing to help out and are having fun with it
Love that heat transfer analogy 😂 Also, I'm glad you have sponsorships and I hope they help pay your bills, but those knives are a scam - another UA-camr named Shadiversity recently did a long video showing that they don't perform any better than cheap knives you'd buy at a big box store here in the US.
Her content is genuinely some of the best on UA-cam. It's just so concise, easy to understand. She just doesn't say it wouldn't work, but rather shows it and explains the science behind it.
That bit with the pans and heat transfer is genuinely new information for me. I love watching this channel to learn new things about cooking, and learning about how to cook macarons better is definitely an interesting one.
@@iriswaldenburger2315 hey, you know, there's this thing called "American schooling sucks" you should probably look into it sometime. I've had to educate myself on many basic concepts because I've had the horrible luck of being born into a system that only wants to drain money and energy out of me and doesn't care about my well being.
I’m honestly really glad that you make these videos. My mom watches a lot of 5 minute crafts and I’ll usually send these videos to her before she tries any of the dangerous “hacks”
My mom has started watching those videos too, I have to monitor her little projects! I did make sure to subscribe her to this channel and a few other "safe" ones!
I use Nordic Ware half sheets. A new one takes far longer to brown than an old dark one. That tells me that you are wrong. If you are testing something like this, it only has meaning if you only test one change. You changed the colour, material, thickness etc. Take two identical light coloured sheets, and darken the back of one. Now bake. I'll eat my hat if the dark one doesn't brown significantly faster.
I like how you made sure to emphasize the difference between disinformation, where somebody is intentionally misleading their audience, and misinformation where somebody also believes what they're saying but is still definitely wrong about it. Perhaps some spreaders of misinformation are victims to disinformation themselves!
As a visually impaired person who sometimes has really bad days, I appreciate Ann describing what she's seeing in the video and what she's doing too so much. ❤
That's really interesting with the cake pans! Also good to know. On many boxes of cake mix in the US it gives you different baking times and temperatures in the instructions for whether you are using a light or dark pan. I wonder if it's a hold over from when pans were more consistently the same base material
It made me wonder if the original TikTok was misunderstanding brand-new, shiny pans vs well-used, seasoned ones. The more a pan is used, the "darker" it becomes, so if a recipe states "in a dark pan", it may mean "seasoned". I could be mistaking this with cast-iron though, so...
The colour of a pan only matters for heat transfer via radiation, as darker-coloured objects absorb more radiation, which means they heat up better. Heat transfer via radiation is generally slow, and if you stick an 80 F pan into a 400 F oven, the major source of heat gained by the pan will be through conduction and convection - both of which are much, MUCH quicker that radiation and do not care about the colour of an object. Heat transfer via radiation, in the presence of conduction and convection, is generally so slow that it is considered negligible and skipped. Source: I'm an engineering undergrad.
@@kubaGR8 Disagree on heat transfer by radiation being "slow" (whatever that's supposed to mean) or insignificant in an oven. The heating elements are running at 2000 K and radiation contributes significantly to browning. How do you think a broiler works?
The dark pan experiment was interesting! I've definitely seen directions on cookie packages and the like that specify you should use a dark pan. I wonder if that's meant to be shorthand for a pan with a nonstick coating?
Me too! I was going to comment this as well. Not sure if this is just an American thing but my brownie/cookie/etc instructions frome Duncan Hines and the like have definitely had different instructions for dark pans.
That's what I was thinking too. I've definitely seen products that recommend different temperatures for light and dark pans and tins. So I was really surprised by all her results.
the bit about the different color pans is interesting cuz i swear i've seen published cookbooks and store bought baking mixes specifically talk about dark pans (and whether that's preferred or if there's a different temp for them or whatever) so i never even questioned that being a valid variable since it feels like to get onto store shelves en masse it couldn't just be made up
Benjamin the Baker took identical pans and painted one dark, and the cake in the darker pan got noticeably more done. It is not the only variable, as type of metal, and thickness matter too, but I don’t know how she’s saying Benjamin was guilty of misinformation. It’s not a myth perpetuated by baking companies; it’s true. And maligning Benjamin right in the middle of sponsoring a scam company. Twilight Zone.
@@katvtay ...if you add paint to a pan you're absolutely changing how it's going to conduct heat because you're adding a layer of material, it's not the color that's making a difference
Ann love your videos! Just wanted to also leave a comment letting you and your fans know that the knives come from an extremely shady company. The knives are not made in Japan nor are they made of the materials they’re claiming to be.
that feeling when a debunking video on UA-cam taught me more than the whole school course... Thanks so much for interesting info Ann! Especially for examples perfectly animated by your son :D
This felt like free culinary school!!!! As a home cook I always just grab my stainless steel sheet trays because I paid a lot of money for high quality trays thinking I could use them for everything. Never would have considered a low heat transferring pan like glass for something like macarons!
I really appreciate that Anne not only debunks the information of the videos but also explains how they've been faked. Seeing so many examples from Anne means that I've started noticing discrepancies in other videos on my own and taking them apart. So it's easier to tell if somethings been faked or might be real.
It has helped me notice cuts that I might not have noticed before. So like, the video is still real possibly (at least it's from a reputable source), but it going from grainy to smooth with a cut means they either had to take a lot more time than shown or had issues that needed solving.
Omg! Of all of the macaron tips or hacks that people seem to insist are SO important, I've never heard anyone mention the type of baking sheet making a difference. This is so good to know!
This video brought an interesting idea to my mind, specifically with the fairy floss one. Ann pointed out they made the cotton candy/fairy floss video knowing it wouldn't work and I thought to myself how strange that is to do, but then it clicked. If someone were to try the "hack", it would inevitably fail. The person would have gathered all the materials for the hack and feel as though they messed something up, so they'd RE-WATCH the video, probably several times, to see where they may have gone wrong. They're basically forgoing honesty to get people to frustratingly re-watch their videos in an attempt to make these fake hacks work. I don't like it, but it's actually a pretty good way to get your otherwise worthless videos replayed. A hack that actually works probably only needs to be seen once or twice, but a hack that can't work can be watched an infinite amount of time with no success. It's almost like playing on insecurity and daring someone not to quit just because the hack didn't work for them the first X times.
I can also see people sharing the video, going "hey, this seems really cool but I couldn't get it to work? Did this work for you?" and perpetuating the cycle of frustration clicks
You're one of my favorite creators! It's been such a pleasure to watch your channel grow as you continue to spread awareness and care for your viewers!!
9:40 "Find something made of wood and something made of metal. If you put your hand on each of those..." Me: Puts one hand on desk, other hand on radiator. "...the metal will feel much colder". Me, now with one very hot hand: Hmm, interesting.
I love that ann is explaining the hacks and how they work/ dont work with her family. That shows that her whole family loves the channel and loves to help her out whenever she needs it
So i cook a lot of veg in the oven, but i can never seem to get the right consistency. Now i see the problem... I use glass containers in the oven, and it explains why all my food is not chrisp enought... thank you for genuinly improoving my cooking with really good and understandable explanations!!!!
2:25 it looks like there a little glow on the far right. But it was ice cream. But as soon as the light was turned on I could immediately tell which one wasn’t ice cream.
That skit with your son as the conductor WAS perfect! 😂 The way you explain these principles is so straightforward and simple. You break it down easily and I've learned so much from you!
I've heard the baking soda thing before so many times and never really questioned it. Since it's a cleaning product, it just made sense to me that it would work to get any leftover residue off when cleaning fruits/vegetables from the grocery store. Never knew it started with a much different purpose. You talk about "the study" that experimented with that. If there's a web link or other online information on it, would you add it to the description box, please? I'm really curious in learning more about it now, but I don't really know where to start to make sure the information is correct.
I knew about washing vegetables in baking soda, but more for its ability to separate dirt in an easier way than water only and to act like a very mild antimicrobial, not for removing pesticides. Another reason to use baking soda to clean veggies is to remove stubborn dirt by making a paste with baking soda and water.
I love your family so much :D Matt moving the heat was so funny. It kind of heals a part of me to see your family valuing and respecting each other so much, spending time and laughing together 🥰
I have two baking pans. They're the exact same pan, the exact same age. The only difference is that one is stained dark and the other is nice and light. Whenever I make cookies, I have to pull the darker tray out of the oven earlier or the cookies on it will burn
That cotton candy one, they didn't even go to the trouble of reversing the footage. You can see as she takes the lid off, the sugar is just sitting in the bottom of the blender and some "dust" floats about. Then they simply cut to a different shot of a blender full of fairy floss. But I suppose "the fake version takes far less effort than the debunking" is pretty par for the course with these things.
1:10 thats actually an important reminder for vegans/otherwise dairy free. just cause it’s a “frozen desert” doesn’t mean it’s free of milk products. I have actually made that mistake before as i was accustomed to vegan ice creams labelling themselves as such. If it doesn’t advertise itself as dairy free, check the ingredients- and if it does say dairy free, but not vegan and you are concerned with that, check.
with the last ice cream, you can see it's 'violet' like all the others when the light first touches it, then suddenly turns green as if the light is suddenly moved over a green filter or even changed. And if I knew a decade ago that olive oil glows red like that under a black light, I might have found a way to utilize it back when I worked in Haunted Houses!
I was wondering myself if a little olive oil in the corn syrup solution might enhance a haunted attraction's effects! There'd need to be some testing done to find the right balance struck to _get_ the olive oil glow without compromising the consistency of the fake blood though.
I love the clips from Ann messing around with the blacklight at the end! Maybe a video on interesting foods under black lights would be cool, are there even any foods that using a blacklight actually WILL show you a difference in ingredients?
I think the pan test has too many variables in it. I've seen a french pastry chef show that the result on croissants varied based on the pan, but they were the exact same pan several years apart, with one of them more oxidised and with more carbon. The heat capacity, thickness and thermal conductance are important, but when talking about colour the relevant part is infra-red! It bypasses thermal conductance because it is the conversion of heat in wave (light) form into it's heat (vibrational) form at the moment it hits the surface. Black converts more infrared than silver. Its like if you leave something black Vs something white in the sun, and the black one will get much hotter.
I love when companies like Kamikoto say they use “Japanese steal.” Japanese steel makers make a range from fantastic knife steels to garbage steels, just like any other country with a steel industry. Speaking of garbage knife steels, Kamikoto’s Genten series knives are made of SUS420J2, a highly stainless but very low carbon budget steel that’s not precisely made & contains contaminants that can effect performance. Worse than that it’s hardened to HRC 53 +/- 2. Kitchen knives need to be softer than pocket knives to be sure but you should be looking for at least HRC 56 +/- 2, HRC 53 is just not good enough. On the other hand the Ganjo series is made of SLD, a very good semi-stainless tool steel very similar to D2 but they harden it to HRC 62 +/- 2. That’s already too high, risking chipping the edge if you (for example) hit bone or a ceramic plate whilst carving/chopping meat but remember that +/- 2? That means it could be as hard as HRC 64 which would make it very brittle. Ideally a steel like SLD should be at HRC 58 +/- 1 for a kitchen knife, making it much “tougher.” In knife terms “tough” means the edge will roll or “burl” rather than chipping when it hits something like bone or a ceramic plate. @How To Cook That
I‘m sorry but that sponsorship can‘t be real. Kamikoto makes extremely overpriced knifes out of cheap steal that may or may not be sourced in Japan. Everything they tell and show you in their promotions is what you call disinformation. You can sharpen any piece of metal to cut like that through soft food. But because they use a really soft, cheap steal, their knifes loose their edge very fast compared to actual premium knifes, thats why they instantly try to sell you a wetstone. And yes you basically can‘t break the blade because its so soft it bends before snapping. I don‘t know if you didn‘t know but really bummed out to see this on a video about debunking.
Agreed, I was incredibly disappointed to see that. "Kamikoto" are just cheap Chinese knives with a vaguely Japanese-sounding name attached to fool westerners. It's another fake brand made up by Galton Voysey.
Really wouldn't have expected that this channel would have accepted a sponsorship from them with how much they want to spread awareness for misinformation and the likes
As someone who doesn't care if they're eating "ice cream" or "frozen dessert," I cannot fathom why this matters to the people it matters to, and why someone had to fake a test for it.
It matters if you want good quality and good tasting ice cream. But literally no one’s gonna buy a scoop, shine a light on it and then return it because it glows, even if it was true. If you want good quality ice cream, only buy the one labeled as gelatto that’s properly cooled.
@@SvobodovaEva Gelatto is different from ice cream... Personally I don't like gelatto at all. The key is to learn the names or ingredients to look for of whatever you personally like.
Found your channel a few months ago and I am absolutely addicted. Wholesome content, debunking viral videos, using your platform to stick it to the man (or rather the algorithms). You are great!
I actually JUMP from excitement when Ann posts a new debunking video ,because you know she is going to rip them apart with her super sciencey wisdom and hilarious sense of humour !! 😆 we love you Ann you are a professional , and now I want Macaroons! ❤️
Hello Ann! I'm puzzled about your results on your dark/light pans experiment. The video " Seasoning Your Baking Sheets to Improve Browning " from Helen Rennie seemed to show the other thing: as your sheets get seasoned so covered with a dark layer, it makes them absorb the heat more efficiently and lead to better browning. (Experiment is the "The Wonder Bread Test" chapter of the video)
I wonder if it might be Ann's use of parchment paper on all the pans that makes the color not matter so much. Though maybe the seasoning layer is different from just a darker or lighter metal.
@@Meeptome Why would it prevent air getting stuck between the pan and food? It's not a liquid like oil, but solid. Also Helen say to season the underside of the pan too, which wouldn't make sense if it was working how you're saying. However since she did not include a pan only season on the underside we don't know what would happen... Fully agree with non-stick part though
There are three different kinds of heat transfer - conduction, convection, and radiation. The heat transfer that Ann addresses in the video is conduction. Radiation, which is the transfer of heat through light rays (especially infrared rays), is markedly affected by the color and reflectivity of the target. You probably already know this intuitively, as dark clothing and objects absorb heat radiating from the sun much more quickly than light or reflective objects. Different types, shapes, and sizes of ovens will often deliver their heat through different amounts of conduction, convection, and radiation, so the pan's color can have varying effects on the end result. In the end, I think Ann's conclusion is probably the best one - use whichever pans you like or have, and just be aware that you may have to make minor adjustments to your baking temp or time to compensate for different pan materials and oven construction.
Love these debunkings, you're always a joy to watch Ann! One of my wife's favorite desserts is that self-saucing lemon pudding you'd shared some time back. Your recipes are always reliable and delicious!
6:30 Kamikoto has been making the rounds lately. They're a scam. They're horrific, garbage quality knives sold at outrageous prices. You're participating in a scam.
on the pans: Helen Rennie did an analysis of seasoned vs unseasoned baking sheets and found a significant difference in browning. I am not sure if that would be applicable to everything but it may be worth a revisit
I really appreciate that she always has captions and not just auto-generated ones which can be incorrect and buggy, but real ones that someone took the time to type out so we can all actually watch together. its really wonderful, thank you so much ann!
If I remember correctly, she said before that her husband Dave actually writes out the captions. I think that's so cool! I hate auto-generated captions!
@@katiem2639 Yes! I should have said that before! Thank you, Ann, Dave, and your whole wonderful family for everything you do to entertain AND educate us! 🥰👍👍
This one had some Alton Brown vibes. I really love the simplification of science for atuff like this. Science goes way ofver my head, but visuals like this sink in a bit more.
Thank you for talking about washing your vegetables in baking soda. I recently had a coworker talk about washing their produce in baking soda and vinegar to 'clean' it and I was a bit apprehensive when I saw the massive amount of articles stating in simple terms how it will reduce the amount of pesticides on the produce. I feel like an entire video could be done on the misinformation going around regarding this..
I loved the pan test. I've come across this misinformation before, and always wondered how much it mattered for things like cakes and cookies. And if I ever make macaroons, I'll have this knowledge to make the daunting task have the best possible chance of a good outcome.
i love how you show why these things are fake, not just because we can see it for ourselves but also now i learned that plant oils are slightly fluorescent!
The section with Matt acting as heat transfer is especially brilliant because when he "pockets" the lollies, that represents the metal itself absorbing the heat of the oven.
I loved that part as well! ^^
I wondered about that, thank you!
🤣🤣🤣
I mean, that's of course something that happens, but steel and glass have lower heat capacity than aluminum does.
pockets the WHAT???
Thankyou so much to you and your family for helping to normalise food again for me. I’ve been battling anorexia nervosa for 16 years and can’t remember what it feels like to truly enjoy food, or to feel like I deserve to eat and take up space. Your videos reinforce that food is something which should be enjoyed, something which should bring people together. It’s been a huge part of my recovery. Thank you so much
Well done for getting help and fighting through this long battle. You are amazing and wonderful and truly do deserve not only to eat but to enjoy life and move forward into a great future. 😀
You deserve happiness, remember that! :)
Wishing you all the best in your recovery. If you're having a day when you're struggling to eat, please try to have a milk shake that is fortified with vitamins (you can buy them from any pharmacy). The milkshake doesn't register in your stomach the same way that food can, making you feel bad. This really helped me when I had an eating disorder. At least you will be getting some good nutrition that your body needs to be healthy. You deserve to eat and to be happy! You truly do. Sending you an Internet hug -x-
I’m in recovery since 2016. I’n glad that you found a way to make it. I feel the same way. These videos show that food is just food.
Sending you so much love, Rachel! You deserve all the happiness and joy from life. ❤️
Ann you seriously need to be a producer for science based educational television. That skit with your kids as heat conductors would have fit perfectly in a kids science show.
She should team up with several scientists and chemists on this platform...
It made me smile :)
Heck, that kind of presentation is excellent for us adults, too! I’d love to watch Anne in a program like that, regardless of the target age.
Maybe she should be on Sci-show or Crash-course!
Sci-show for sure!
I love that Ann not only debunks the hacks, she also explains all the science behind it!!!!
The channel's name is How to Cook That. So, basically she teaches how those hacks are cooked.
…with fun props and highly-skilled actors!
Legit, I've learned a lot of physics through her videos that my middle school teacher failed to cram into my head.
I especially love how she explains the science behind it in such a simple way that even a child would be able to follow it. Which is important as children are probably more likely to test out a lot of these "hacks".
Ann is a wonderful teacher and explains the science behind her videos clearly and understandably!
I love when your science background comes out. You make it so accessible. The section with your guys was one of the best metaphors for thermal transfer I've ever seen!
Thanks Em, I like to find a way to explain something that you can't see - in a visual way.
I enjoyed that too! It made me miss 90s art and science kids shows.
@@HowToCookThat ffffff
@@HowToCookThat not only was it a nice way of visualising it but it was also really funny which makes it easy to remember. Your explanations are so good
Yes,that was a great way to demonstrate thermal dynamics.
Low tech while being easily understood and memorable,just the things that sometimes get forgotten by some media providers 👏👏👏👏
the ice cream thing has me laughing because when you turned the regular lights back on, it was incredibly apparent which one was made with vegetable oil. the blacklight made it harder to tell.
I wonder if she used a 365nm or 395nm black light. There is a SIGNIFICANT difference in how much 365 fluoresces over 395. Most things just glow a little blue/green under 395, but they all look the same. Things glow in DIFFERENT spectrums under 365.
5 minute crafts, debunking Tic Tok videos, is the pot calling the kettle black . Thanks Anne for all your hard work
Or I guess the trays calling each other black?
i had a stroke reading that comment
Ann's sons acting as metals....oh my God, priceless!!! I loved the idea so much!! It's fun and so educational. Congrats, Ann, you are amazing, as usual!!!
lol ikr
Also worth noting is that thicker metal trays and sheets have greater thermal mass, meaning they take a bit longer to heat up, but they also take longer to cool down - in other words they retain heat and continue to cook the food on them even after the tray/sheet has been removed from the heat source.
Yep, this is the main benefit of cast iron skillets.
My theory about the baking soda hack is that they got so much backlash for telling kids to eat bleach that they decided to go with a slightly less basic solution.
I think it would be slightly less basic, rather.
@@Saphia_ Clever!
Good one.
@@Saphia_ oh my god that took me a second
ann having her son help with footage for the pans transferring heat was so fun and cute
Honestly it was such a Mom way to demonstrate it lol
id be careful of kamikoto , very expensive knives that are made from really cheap 420j2 steel... compared to other knives that are cheaper they dont even last long at all
Seeing the whole family working together for these videos is heartmelting. You know these are people bound by love and respect when you see them giving their all to shared passion.
I find it a bit funny, that on a debunk video we get an ad for a product that might need debunking: "Kamikoto is a brand of a marketing company (Galton Voysey) in Hong Kong. This company is known for selling different brands under foreign names to trick customers into thinking that they are buying an authentic brand."
If you are in the market for such a debunking, Shadiversity has done one. Its about an hour long though so I'll summarize. Basically, Kamikoto knives are made out of rather poor steal that is sharpened really nicely the first time, but because the steel is bad it quickly looses its edge and therefore is worse then a $20 knife which will hold an edge for a lot longer. His conclusion was basically to buy a cheaper knife made out of a certain blend of stainless steel (can't recall the specific code), invest in a decent sharpener and learn how to do it properly. Alternatively, you can take your cheap knives to a blacksmith or butcher or something and pay them to do it. It might be hard to find someone providing such a service, I personally have only found it being advertised at a hardware store.
@@SilverDragonJay Link to Shad's video: ua-cam.com/video/OpRNqZJPPBk/v-deo.html
Was going to link the shad tests. Yeah complete scam knives
@@somedude5064 Well, with Kamikoto, don't think of fancy steel. Think of a material that qualifies as steel, but just barely. It's basically scrap material.
By the way, here's the Shadiversity video:
ua-cam.com/video/OpRNqZJPPBk/v-deo.html
@@SilverDragonJay ++
Isn't Kamikoto kinda like the five minute crafts of knife selling, claiming the knives can cut through steel and still being sharp after rubbing it against a rock?
The owners are the ones behind Established Titles that have been making its rounds in sponsored videos. The "You can own a piece of Scottish land and become a Lord or Lady".
@@Skedge obviously.
You want a good knife set, victorinox are leagues better than kamikoto. We have two sets of them. Ann would know this. You also want at least three wet stones for sharpening and honing steel.
@@fgraham8712 yeah and it’s only 1 foot square , not a lot and I bet u don’t even get the land
@@fgraham8712 No way!! The same people???
Dave and the kids being in the video always brings it to the next level.
Oh absolutely😊
Yeah, and having 50 macaroons as a treat after the shoot sure keeps their enthusiasm for appearing quite high!
4:08 "The cotton candy is a lie" was truly magnificent, we love a Portal reference
Yeahhhhhh someone spotted it too! 😆
I had to go back and pause it to be sure--it was like a subliminal message! 😂
YES! The portal reference was it for me
Who is "we"? I hope you're not speaking for people other than yourself.
Oh my god
“The cotton candy is a lie” on the wall 😂🤣🤣 Ann has HAD IT with this fake cooking news bs. I love it.
Portal reference fr
Thank you for the hard work you do. You help make the world a safer place.
Lots of baking in this one 😀
i had no idea olive oil glowed red under blacklight, that's so cool! and thank you as always for the information, especially the bit with the apples. I follow a recipe for making apple preserves and they always say to wash in baking soda. I've always wondered if that was truly necessary and I guess now I know
Its only a shame that info came after Halloween. It really did have the color of blood, that plus the thickness of oil might have provided an interesting addition to a haunted house or Halloween party.
Honestly didn’t expect you to make a Portal reference
Loved the bit with your son! It’s an amazing analogy you’ve come up with!
Thanks Elif
I think the theory that darker pans heat things up more in the oven comes from the idea that dark surfaces absorb more heat from the sun which doesn’t quite translate into heat from an oven. It’s fascinating how people (intentionally or not) grab ideas from one thing and apply it to something else!
Very informative video as always ~
My guess is that the thought process went "well my darker pans heat faster, so they all must" not realising it was a coincidence.
That's exactly what I figured what it was. Dark colors absorb more light, so they convert it into heat better than light colored things... but that isn't even remotely close to how heating things in an oven works, so it won't quite work the way that video's maker thought it might.
I wouldn't be so quick to dismiss that, there probably are situations where it can make a difference. I'd like to see a more scientific test to determine what proportion of heat in an oven is typically transferred through conduction, convection and radiation. This will depend on the type of heating element used and whether you're also running a fan. A broiler for example works almost entirely through direct radiation, so if you're trying to use it to preheat a pan or a pizza steel, the proportion that it absorbs or reflects will matter a lot.
Ann doesn't mention that darker pans not only absorb light better, but they also absorb *radiant heat* better. Conventional ovens rely primarily on radiation for heating. I really don't know why she didn't actually ever test the colors of the pans as a variable, when she was trying to debunk specifically that.
@@gelusvenn5063 That is how ovens heat things. They primarily use radiation and it's all the same stuff. Infrared radiation is light as much as the visible spectrum is. That being said, something that is "black" absorbs visible spectrum light not necessarily infrared because it doesn't need to absorb infrared to appear black to our eyes. And in any case all it's doing is absorbing heat then sending it back out again.
I did an accidental cookie experiment for my birthday cookies...
I learned that I should always use parchment paper to bake my sugar cookies. Using cooking spray to keep them from sticking not only made them spread out horribly, they also STILL STUCK.
No spray meant that they didn't spread as much, but they stuck so badly they were ruined.
No spray and parchment paper? PERFECT COOKIES.
Great test! Thanks for sharing your regrettable experience with us, so at least some people can learn from your pain! :)
the importance of the scientific method!
To prevent spreading, you can pop your loaded cookie sheet in the fridge or freezer for a minute or two before baking!
I grew up before you could get parchment paper, and now I can't imagine baking without it.
Anne truly is a rare gem on UA-cam.
I love her videos so much
Yea, UA-cam might think she's a "Rear" one, but she conscientiously gets stuff "don"
@@thethanker-thankyou1041 I watch her almost every night as I fall asleep. Her voice and whole affect are so comforting to me. She's like snuggling up on the couch with your grandma and mug of hot chocolate.
Anne is there doing god's work! Now we can even learn thermodynamics with her! 10/10 best channel on yt
Ann no, Kamikotos are a scam QQ The steel is low grade and they sell the whetstones because they know they don't retain their edge well.
The Olive Oil thing was super interesting, as was the macrons thing! Didn't realize they were THAT picky about heat.
Yea the Kamikoto Placement really bothered me... so many Knife Enthusiast UA-camrs out there have Debunked the Knives as a scam months ago. Really meh that Ann would collaborate with them.
Kamikotos use 420J steel, the cheapest lowest grade steel there is. Any $5-6 knife from a grocery store will be just as good/bad as those Kamikotos. Paying more than $15 for that set is a scam. Please don't promote scams.
Ya know she has to make her money too, even if patrons aren't supporting her as much as she needs. She didn't go out of her way to show how 'amazing' they were, because they aren't. There was a good amount of force used to cut that strawberry. What I want to know is, we're those sandwiches she cut? Has she covered them before?
Also, Japanese people never heard of that brand. So, they are lying even about being Japanese.
@@appleofmyeye1786 they’re called fruit sando!
The irony of a debunking video promoting knives known for the layers of misinformation they use to sell questionable products as "high quality" is nuts.
I think she took it out
That footage of Matt transferring heat is sending me 😂
I'm at this footage now, I know what you mean.
Debunking the fake debunking of fake hacks... now, this is some next level stuff.
Five minute crafts truly is shameless.
Debunking inception
Yeah! Take me for instance, I don't buy pans based on if they're light or dark, I only buy them based on important things! ... Like whether or not they come in pink.
That demonstration of heat conductivity felt like watching Bill Nye, what a throwback!
I love the way she explained the thermal conductors, might actually help me remember how it works in my physics classess
She really is a very good teacher
Ann, Cooks' Illustrated is a very reliable science based test kitchen in Boston. They found that absolutely the darkness of comparable pans (gauge of metal, materials) DO affect browning.
They do quite a lot of product testing and they determined that heavy gauge light pans compared to a similarly heavy gauge dark pan will affect browning. In fact some of their recipes, which are treated dozens or hundreds of times, are developed with this in mind.
I'm not even halfway done watching but I gotta say the skits with the lad are absolutely great. You've really hit your stride with this gig, I'm so chuffed for you all.
its so cute how your kids played the roles of metals that conduct heat 😂😂 really made me smile how they are so willing to help out and are having fun with it
Love that heat transfer analogy 😂
Also, I'm glad you have sponsorships and I hope they help pay your bills, but those knives are a scam - another UA-camr named Shadiversity recently did a long video showing that they don't perform any better than cheap knives you'd buy at a big box store here in the US.
Her content is genuinely some of the best on UA-cam. It's just so concise, easy to understand. She just doesn't say it wouldn't work, but rather shows it and explains the science behind it.
That bit with the pans and heat transfer is genuinely new information for me. I love watching this channel to learn new things about cooking, and learning about how to cook macarons better is definitely an interesting one.
It’s sad that heat transfer is something new to you, coz this is BASIC school physics
@the light fantastic yeah i referred to the metal properties. Thats also basic school knowledge. There is a reason for cast irons and copper pots
@@iriswaldenburger2315 hey, you know, there's this thing called "American schooling sucks" you should probably look into it sometime. I've had to educate myself on many basic concepts because I've had the horrible luck of being born into a system that only wants to drain money and energy out of me and doesn't care about my well being.
@@greggleblom yeah I’m not American ;) I’m European
I’m honestly really glad that you make these videos. My mom watches a lot of 5 minute crafts and I’ll usually send these videos to her before she tries any of the dangerous “hacks”
My mom has started watching those videos too, I have to monitor her little projects! I did make sure to subscribe her to this channel and a few other "safe" ones!
The skits in this video were great 😂 and your science communication skills are great as usual! Thanks, Ann!
'The cotton candy is a lie'
LOVE that reference 😆
That was so good lol
@4:12
Reference to what?
@@alouettek From a video game called Portal.
@@alouettek There is a line in the game "Portal" that says "the cake is a lie", it is a reference on that.
I use Nordic Ware half sheets. A new one takes far longer to brown than an old dark one. That tells me that you are wrong. If you are testing something like this, it only has meaning if you only test one change. You changed the colour, material, thickness etc. Take two identical light coloured sheets, and darken the back of one. Now bake. I'll eat my hat if the dark one doesn't brown significantly faster.
I like how you made sure to emphasize the difference between disinformation, where somebody is intentionally misleading their audience, and misinformation where somebody also believes what they're saying but is still definitely wrong about it. Perhaps some spreaders of misinformation are victims to disinformation themselves!
he wasnt wrong
I love how your sons participate on your videos ♡ having support of your family on your videos is perfect and gives us such a warm feeling 😊
As a visually impaired person who sometimes has really bad days, I appreciate Ann describing what she's seeing in the video and what she's doing too so much. ❤
That's really interesting with the cake pans! Also good to know. On many boxes of cake mix in the US it gives you different baking times and temperatures in the instructions for whether you are using a light or dark pan. I wonder if it's a hold over from when pans were more consistently the same base material
This is what I thought too!
It made me wonder if the original TikTok was misunderstanding brand-new, shiny pans vs well-used, seasoned ones. The more a pan is used, the "darker" it becomes, so if a recipe states "in a dark pan", it may mean "seasoned". I could be mistaking this with cast-iron though, so...
If you use parchment paper it changes the results
The colour of a pan only matters for heat transfer via radiation, as darker-coloured objects absorb more radiation, which means they heat up better. Heat transfer via radiation is generally slow, and if you stick an 80 F pan into a 400 F oven, the major source of heat gained by the pan will be through conduction and convection - both of which are much, MUCH quicker that radiation and do not care about the colour of an object. Heat transfer via radiation, in the presence of conduction and convection, is generally so slow that it is considered negligible and skipped.
Source: I'm an engineering undergrad.
@@kubaGR8 Disagree on heat transfer by radiation being "slow" (whatever that's supposed to mean) or insignificant in an oven. The heating elements are running at 2000 K and radiation contributes significantly to browning. How do you think a broiler works?
The dark pan experiment was interesting! I've definitely seen directions on cookie packages and the like that specify you should use a dark pan. I wonder if that's meant to be shorthand for a pan with a nonstick coating?
Me too! I was going to comment this as well. Not sure if this is just an American thing but my brownie/cookie/etc instructions frome Duncan Hines and the like have definitely had different instructions for dark pans.
That's what I was thinking too. I've definitely seen products that recommend different temperatures for light and dark pans and tins. So I was really surprised by all her results.
This was my thinking as well, I was pretty sure that I was going to be a difference just because I've seen that note on cake mixes a lot.
I always interpreted "dark pan" as "seasoned", as in, well-used.
the bit about the different color pans is interesting cuz i swear i've seen published cookbooks and store bought baking mixes specifically talk about dark pans (and whether that's preferred or if there's a different temp for them or whatever) so i never even questioned that being a valid variable since it feels like to get onto store shelves en masse it couldn't just be made up
Benjamin the Baker took identical pans and painted one dark, and the cake in the darker pan got noticeably more done. It is not the only variable, as type of metal, and thickness matter too, but I don’t know how she’s saying Benjamin was guilty of misinformation. It’s not a myth perpetuated by baking companies; it’s true. And maligning Benjamin right in the middle of sponsoring a scam company. Twilight Zone.
@@katvtay ...if you add paint to a pan you're absolutely changing how it's going to conduct heat because you're adding a layer of material, it's not the color that's making a difference
@@alexanderreynolds6018 No shit
as an exhausted MA student: thank you, Ann, for reminding me that I actually LOVE learning
MAs are exhausting - you got this!
@@squigglytext thank you! 😊
Its a bit ironic that this is a debunking video with a promotion for a scam . Shad from Shadiversity has a good video analysing Kamikoto knives...
Precisely!!
yeah i was very suprised to see sponsor too, it's such a 180° mindset from the rest of the video
Ann love your videos! Just wanted to also leave a comment letting you and your fans know that the knives come from an extremely shady company. The knives are not made in Japan nor are they made of the materials they’re claiming to be.
Honestly, your portion about the heat transfer with Matt was absolutely gold! My favourite part of the video!
The job will get done.... Soon.
that feeling when a debunking video on UA-cam taught me more than the whole school course... Thanks so much for interesting info Ann! Especially for examples perfectly animated by your son :D
This felt like free culinary school!!!! As a home cook I always just grab my stainless steel sheet trays because I paid a lot of money for high quality trays thinking I could use them for everything. Never would have considered a low heat transferring pan like glass for something like macarons!
Ann deserves some sort of award for education. I’ve learned so much from her.
I think she has one or was at least nominated for one but it was a youtube award.
I really appreciate that Anne not only debunks the information of the videos but also explains how they've been faked. Seeing so many examples from Anne means that I've started noticing discrepancies in other videos on my own and taking them apart. So it's easier to tell if somethings been faked or might be real.
It has helped me notice cuts that I might not have noticed before. So like, the video is still real possibly (at least it's from a reputable source), but it going from grainy to smooth with a cut means they either had to take a lot more time than shown or had issues that needed solving.
It's a shame she doesn't apply the same process to her sponsors.
Her cake pan "experiment" is pretty garbage for a "science educator" who sells scam knives.
Omg! Of all of the macaron tips or hacks that people seem to insist are SO important, I've never heard anyone mention the type of baking sheet making a difference. This is so good to know!
This video brought an interesting idea to my mind, specifically with the fairy floss one. Ann pointed out they made the cotton candy/fairy floss video knowing it wouldn't work and I thought to myself how strange that is to do, but then it clicked. If someone were to try the "hack", it would inevitably fail. The person would have gathered all the materials for the hack and feel as though they messed something up, so they'd RE-WATCH the video, probably several times, to see where they may have gone wrong. They're basically forgoing honesty to get people to frustratingly re-watch their videos in an attempt to make these fake hacks work. I don't like it, but it's actually a pretty good way to get your otherwise worthless videos replayed. A hack that actually works probably only needs to be seen once or twice, but a hack that can't work can be watched an infinite amount of time with no success. It's almost like playing on insecurity and daring someone not to quit just because the hack didn't work for them the first X times.
Evil genius
I can also see people sharing the video, going "hey, this seems really cool but I couldn't get it to work? Did this work for you?" and perpetuating the cycle of frustration clicks
Wow now I finally understand the success (apart from massive Crosspromotion). It always puzzled me.
Thanks, I hate it.
I love your content Ann! Very entertaining and educating.
thanks Dhruv W 😀
Kamikoto knives are as much of a scam as the tik tok videos
You're one of my favorite creators! It's been such a pleasure to watch your channel grow as you continue to spread awareness and care for your viewers!!
9:40 "Find something made of wood and something made of metal. If you put your hand on each of those..."
Me: Puts one hand on desk, other hand on radiator.
"...the metal will feel much colder".
Me, now with one very hot hand: Hmm, interesting.
The sugar hack had me laughing. It was interesting to see how things turned out on the different pans. I didn't realize there would be a difference.
I love that ann is explaining the hacks and how they work/ dont work with her family. That shows that her whole family loves the channel and loves to help her out whenever she needs it
So i cook a lot of veg in the oven, but i can never seem to get the right consistency. Now i see the problem... I use glass containers in the oven, and it explains why all my food is not chrisp enought... thank you for genuinly improoving my cooking with really good and understandable explanations!!!!
Hello from Germany ✨ Love your videos! So excited for this one. Thank you for the hard work 🥰
G'day paulina
I continue to be SO impressed with how much work you do to make you videos and also how you explain the results. Thanks for another gem ❤
2:25 it looks like there a little glow on the far right. But it was ice cream. But as soon as the light was turned on I could immediately tell which one wasn’t ice cream.
Anne is an Australian national treasure.♥️
That skit with your son as the conductor WAS perfect! 😂 The way you explain these principles is so straightforward and simple. You break it down easily and I've learned so much from you!
I've heard the baking soda thing before so many times and never really questioned it. Since it's a cleaning product, it just made sense to me that it would work to get any leftover residue off when cleaning fruits/vegetables from the grocery store. Never knew it started with a much different purpose. You talk about "the study" that experimented with that. If there's a web link or other online information on it, would you add it to the description box, please? I'm really curious in learning more about it now, but I don't really know where to start to make sure the information is correct.
I knew about washing vegetables in baking soda, but more for its ability to separate dirt in an easier way than water only and to act like a very mild antimicrobial, not for removing pesticides.
Another reason to use baking soda to clean veggies is to remove stubborn dirt by making a paste with baking soda and water.
I love your family so much :D Matt moving the heat was so funny. It kind of heals a part of me to see your family valuing and respecting each other so much, spending time and laughing together 🥰
I have two baking pans. They're the exact same pan, the exact same age. The only difference is that one is stained dark and the other is nice and light. Whenever I make cookies, I have to pull the darker tray out of the oven earlier or the cookies on it will burn
That cotton candy one, they didn't even go to the trouble of reversing the footage. You can see as she takes the lid off, the sugar is just sitting in the bottom of the blender and some "dust" floats about. Then they simply cut to a different shot of a blender full of fairy floss. But I suppose "the fake version takes far less effort than the debunking" is pretty par for the course with these things.
That little segment where Matt roleplays the heatconductors was beautifull! very entertaining!
1:10 thats actually an important reminder for vegans/otherwise dairy free. just cause it’s a “frozen desert” doesn’t mean it’s free of milk products. I have actually made that mistake before as i was accustomed to vegan ice creams labelling themselves as such. If it doesn’t advertise itself as dairy free, check the ingredients- and if it does say dairy free, but not vegan and you are concerned with that, check.
You're so gosh darn wholesome Anne. Really love ya!
with the last ice cream, you can see it's 'violet' like all the others when the light first touches it, then suddenly turns green as if the light is suddenly moved over a green filter or even changed. And if I knew a decade ago that olive oil glows red like that under a black light, I might have found a way to utilize it back when I worked in Haunted Houses!
I was wondering myself if a little olive oil in the corn syrup solution might enhance a haunted attraction's effects! There'd need to be some testing done to find the right balance struck to _get_ the olive oil glow without compromising the consistency of the fake blood though.
Ann, you are sooo GOOD! at describing how things work. how you describe things makes it so easy to understand!
I love the clips from Ann messing around with the blacklight at the end! Maybe a video on interesting foods under black lights would be cool, are there even any foods that using a blacklight actually WILL show you a difference in ingredients?
Sure wish I could’ve had a science teacher like Ann back when I was in school! ❤
I think the pan test has too many variables in it. I've seen a french pastry chef show that the result on croissants varied based on the pan, but they were the exact same pan several years apart, with one of them more oxidised and with more carbon. The heat capacity, thickness and thermal conductance are important, but when talking about colour the relevant part is infra-red! It bypasses thermal conductance because it is the conversion of heat in wave (light) form into it's heat (vibrational) form at the moment it hits the surface. Black converts more infrared than silver. Its like if you leave something black Vs something white in the sun, and the black one will get much hotter.
I love when companies like Kamikoto say they use “Japanese steal.” Japanese steel makers make a range from fantastic knife steels to garbage steels, just like any other country with a steel industry. Speaking of garbage knife steels, Kamikoto’s Genten series knives are made of SUS420J2, a highly stainless but very low carbon budget steel that’s not precisely made & contains contaminants that can effect performance. Worse than that it’s hardened to HRC 53 +/- 2. Kitchen knives need to be softer than pocket knives to be sure but you should be looking for at least HRC 56 +/- 2, HRC 53 is just not good enough. On the other hand the Ganjo series is made of SLD, a very good semi-stainless tool steel very similar to D2 but they harden it to HRC 62 +/- 2. That’s already too high, risking chipping the edge if you (for example) hit bone or a ceramic plate whilst carving/chopping meat but remember that +/- 2? That means it could be as hard as HRC 64 which would make it very brittle. Ideally a steel like SLD should be at HRC 58 +/- 1 for a kitchen knife, making it much “tougher.” In knife terms “tough” means the edge will roll or “burl” rather than chipping when it hits something like bone or a ceramic plate. @How To Cook That
ann including her kids in the video to demonstrate heat transfer is the cutest thing i've seen this week 😭
I feel like Ann would give the best hugs and be such a wonderful mom. 💗
I‘m sorry but that sponsorship can‘t be real. Kamikoto makes extremely overpriced knifes out of cheap steal that may or may not be sourced in Japan. Everything they tell and show you in their promotions is what you call disinformation. You can sharpen any piece of metal to cut like that through soft food. But because they use a really soft, cheap steal, their knifes loose their edge very fast compared to actual premium knifes, thats why they instantly try to sell you a wetstone. And yes you basically can‘t break the blade because its so soft it bends before snapping.
I don‘t know if you didn‘t know but really bummed out to see this on a video about debunking.
Same here :( They're a huge scam. They are indeed based in China, not Japan.
Agreed, I was incredibly disappointed to see that. "Kamikoto" are just cheap Chinese knives with a vaguely Japanese-sounding name attached to fool westerners. It's another fake brand made up by Galton Voysey.
Really wouldn't have expected that this channel would have accepted a sponsorship from them with how much they want to spread awareness for misinformation and the likes
As someone who doesn't care if they're eating "ice cream" or "frozen dessert," I cannot fathom why this matters to the people it matters to, and why someone had to fake a test for it.
My only hunch is that the "hack" is trying to capitalize on people's fears of processed/adulterated food.
It matters if you want good quality and good tasting ice cream. But literally no one’s gonna buy a scoop, shine a light on it and then return it because it glows, even if it was true. If you want good quality ice cream, only buy the one labeled as gelatto that’s properly cooled.
They taste very different. If you happen to like both then that certainly makes shopping simpler :).
@@SvobodovaEva Gelatto is different from ice cream... Personally I don't like gelatto at all. The key is to learn the names or ingredients to look for of whatever you personally like.
@@junbh2 You won’t succeed to get ingredients in scooped ice cream, that’s why I suggest only buying gelatto which a regulated term.
Found your channel a few months ago and I am absolutely addicted. Wholesome content, debunking viral videos, using your platform to stick it to the man (or rather the algorithms). You are great!
I actually JUMP from excitement when Ann posts a new debunking video ,because you know she is going to rip them apart with her super sciencey wisdom and hilarious sense of humour !! 😆 we love you Ann you are a professional , and now I want Macaroons! ❤️
Saaaaame! I could not have clicked faster 🤩
Hello Ann!
I'm puzzled about your results on your dark/light pans experiment. The video " Seasoning Your Baking Sheets to Improve Browning " from Helen Rennie seemed to show the other thing: as your sheets get seasoned so covered with a dark layer, it makes them absorb the heat more efficiently and lead to better browning. (Experiment is the "The Wonder Bread Test" chapter of the video)
I wonder if it might be Ann's use of parchment paper on all the pans that makes the color not matter so much. Though maybe the seasoning layer is different from just a darker or lighter metal.
@@Meeptome Why would it prevent air getting stuck between the pan and food? It's not a liquid like oil, but solid.
Also Helen say to season the underside of the pan too, which wouldn't make sense if it was working how you're saying. However since she did not include a pan only season on the underside we don't know what would happen...
Fully agree with non-stick part though
There are three different kinds of heat transfer - conduction, convection, and radiation. The heat transfer that Ann addresses in the video is conduction. Radiation, which is the transfer of heat through light rays (especially infrared rays), is markedly affected by the color and reflectivity of the target. You probably already know this intuitively, as dark clothing and objects absorb heat radiating from the sun much more quickly than light or reflective objects. Different types, shapes, and sizes of ovens will often deliver their heat through different amounts of conduction, convection, and radiation, so the pan's color can have varying effects on the end result. In the end, I think Ann's conclusion is probably the best one - use whichever pans you like or have, and just be aware that you may have to make minor adjustments to your baking temp or time to compensate for different pan materials and oven construction.
Love these debunkings, you're always a joy to watch Ann! One of my wife's favorite desserts is that self-saucing lemon pudding you'd shared some time back. Your recipes are always reliable and delicious!
My favorite parts of these videos are when you get into the science of why things work or don't. It's always done in a fun and easy to understand way.
6:30 Kamikoto has been making the rounds lately. They're a scam. They're horrific, garbage quality knives sold at outrageous prices. You're participating in a scam.
on the pans: Helen Rennie did an analysis of seasoned vs unseasoned baking sheets and found a significant difference in browning. I am not sure if that would be applicable to everything but it may be worth a revisit
I really appreciate that she always has captions and not just auto-generated ones which can be incorrect and buggy, but real ones that someone took the time to type out so we can all actually watch together. its really wonderful, thank you so much ann!
If I remember correctly, she said before that her husband Dave actually writes out the captions. I think that's so cool! I hate auto-generated captions!
@@HeidiGraham1982 you know i think i remember that too....thank you Dave!!!
@@katiem2639 Yes! I should have said that before! Thank you, Ann, Dave, and your whole wonderful family for everything you do to entertain AND educate us! 🥰👍👍
This one had some Alton Brown vibes. I really love the simplification of science for atuff like this. Science goes way ofver my head, but visuals like this sink in a bit more.
Thank you for talking about washing your vegetables in baking soda. I recently had a coworker talk about washing their produce in baking soda and vinegar to 'clean' it and I was a bit apprehensive when I saw the massive amount of articles stating in simple terms how it will reduce the amount of pesticides on the produce. I feel like an entire video could be done on the misinformation going around regarding this..
8:25 I seriously love how creative Anne's videos can be
I loved the pan test. I've come across this misinformation before, and always wondered how much it mattered for things like cakes and cookies. And if I ever make macaroons, I'll have this knowledge to make the daunting task have the best possible chance of a good outcome.
i love how you show why these things are fake, not just because we can see it for ourselves but also now i learned that plant oils are slightly fluorescent!