This is perhaps one of the best and most useful list25 videos yet. Good work, guys!!!! #23 I worked in a Korean restaurant for a year in 1993. After cutting onions daily, I developed resistance (I guess) and my eyes are no longer affected. Even to this day! (Grown in Taiwan, imported from USA or elsewhere, different colors/varieties, etc.)
I've got one: For an awesome, brown, crunchy crust on small baked goods such as rolls, breadsticks or pretzels, let it sit for about a minute in a pan of simmering water with a couple tablespoons of baking soda, then bake.
On the note of softer cookies also add the optional salt in case you didn't know the salt goes through a chemical reaction which makes cookies soft instead of crispy. Another way to make your pancakes fluffy is to portion your batter to water differently the more water you add to batter the fluffier they get but be careful otherwise you'll make them unable to cook properly amoung other issues if you mix it until you have nearly no lumps that also helps.
Bread TASTES better in the microwave when unfrozen for a frozen sandwhich. You should use a plastic non ceramic surface, and DEFROST it for a period of time before cooking it on full power for 50 seconds. If you don't your bread tastes soggy. Because it QUICK melts the liquid off it and the break suctions it keeping it cold, and then so when it warms up finally as the cold water keeps it cold causing it to cook slower making it so you warm your meat to long which makes it hard so you wont have a sandwich with soggy bread and hard meat.
Your opening comment "If you mess it up, take notes on what went wrong and go at it again" is the reason why I have an awesome recipe for baked salmon. Also, my Dad used to say "You spaghetti is better than your Mother's but don't let her know I said that" (Mom used her sauce from a jar lol). #24 I use Sea Salt. 0:-) #01 I'll have to try this. Great list! :-)
I'm probably a day late and a dollar short but better way to do this is flip your container upside down. The paper towel stays on the bottom absorbing alot of moisture. If you leave it on top, it absorbs condensation. Maybe a paper towel on top and bottom? Salad greens last about 1 week longer. If I bag salad greens, I just stick a paper towel in the bag. If I try someone else's dish, I always whisper in my boys ears "Mines a betta" as I press my 3 fingers to my thumb and shake my hand up and down. They laugh and always agree bc it is.
I got a whole book by cooking after the rules of science (written by a physicists). My mother tested some of them, it really improved some dishes. There also are a few baking hints and recipes which I tried successfully. Btw - don't cook with Himalayan salt - it's just overly expensive and doesn't differ from the usual rock salt when it comes to the minerals it contains at all - aside of being rusty (that's where the pink particles in the salt come from). Simply buy the much cheaper rock salt.
In china they seem to prefer to add salt instead of sugar, fyi. If you're going to test this, only use a very small pinch of salt to begin with, it's very easy to over salt it.
Be super-careful. Salt ruins the taste of coffee (for me anyway). A pinch in a cup is WAY too much :-) Maybe a pinch in the grounds, but if you're at that stage in the game, maybe use less coffee grounds ;-)
Tofu can also be freeze-dried. Put a block of well-drained tofu into a ziploc bag & freeze for at least 48 hrs. Remove & thaw, then shred. (You'll notice it now has a more fibrous texture.) Thoroughly dry the bits in a slow (200F/95C) oven (and I do mean THOROUGHLY). The resulting product can be reconstituted in a bit of warm water, & used just about anywhere you'd use ground meat (well, maybe not patties). It will also keep for months at room temp in a sealed container.
hey guys been waiting for you to do a list with food this is great thnx and also try chicken base in your eggs before you scramble them,you will be so glad you did. you guys rock
nice thnx mary, will do. i left some of my personal food hacks in the discusion section on the channel if you would like to check them out please try the coffee just to prove my sanity lol...thnx again have a great day and..... thank greatness for playing with our food hehe.
Good tips for all who cook! The younger generation really need to learn this important skill. I'm not excusing myself from this! I didn't learn to cook until I hit my late 20s. I figure I could have bought a new car by then if I had cooked 2 out of my 3 meals per day instead of buying them. It could have been an even better one if I ate sandwiches instead of fast food.
Dead Parroting I started my kids in the kitchen when they were old enough to stand on a chair at the counter. By the time they were 10 they could cook a meal. I also taught a single mother how to cook. It made a massive difference in her life. The food bank was no longer part of her food budget. Yet they have taken cooking out of the school sysyem.
+Dawn E Excellent! I was started on the chair at my mom's side. It subsided as my parents headed to divorce, though. I learned out of need in my late 20s. The internet has been a boon for home cooking, but it's a shame it has been 20 years coming and still not really caught on.
Thank you on MANY different levels!!! Just got off my iodine free diet (radiation hates iodine in your system). Iodized salt is cut out of everything until the end of the diet... Which MAJORLY sucks! Your use of pink salt is something I'd have never thought of... Hell, I didn't even know it existed. Brining is something I've also never tried and will be fixing a brisket in the next few days, so I'm going to try this! Not a big fan of tofu as it's always mushy... Now I know why! My sister keeps telling me to try it different ways, except this way! I would cover more of your list, but this comment is getting too long anyway. Suffice to say that, as always, you guys are awesome and your lists are amazing!
#23 dont use a knife like that to chop your onions. Use a knife as sharp as a razor blade, maybe a japanese chefs knife. the sharper it is, the less cells of the onion are getting destroyed. this is what makes you cry, destroyed cells
A new, easier way to make perfect, fast clarified butter: After melting the butter in a pot, add a half tablespoon of cornstarch. (1/2 tablespoon cornstarch for every 1/2 cup of butter.) The cornstarch will quickly soak up the water in the butter, leaving you with pure, untainted butter fat for cooking. Strain the butter using several layers of cheese cloth to remove the milk solids and the clumps of water-soaked cornstarch.
Roger Morris I used to be a terrible cook. Rather I was told I was... Hence I hated it. I realised MUCH later on that if you cook for people who are themselves excellent cooks - AND a wee narcissistic? It affects your skills & enjoyment. I've begun cooking again cos I found a few humans who appreciate my efforts immensely & It's suddenly sooo fun & I've improved exponentially as a result (& I'm pretty old-ish here). However - If you truly hate cooking (As I did for 17 years?) - Def. get someone else to do it - I can relate to the hate ;)
In my honest opinion, you need to ditch your partner. He clearly does not appreciate the effort you take into cooking meals. If he thinks that he can do better, then let him cook for himself and you cook for yourself. (However, if he cannot, then he be would SOL). I'm lucky that my husband appreciates my cooking, especially since before he met me, he didn't do a lot of cooking for himself. So, start back cooking and do it for yourself, because it seems like your partner won't ever like anything you make. FYI: If he's comparing your cooking to his mother's, then perhaps you should cut your losses and move on.
Do you think that storing your salad greens with uncooked rice (the way you dry out a cell phone) would leech out too much moisture or would it do a better job, maybe making them last even longer?
you know I love list channels but sometimes they get boring like Michael Santoro. I think list 25 is the only Chanel I've subscribed to that isn't getting progressively boring and tideous to watch. thanks for keeping it interesting list 25
poolshark121 too true. I kind of got bored of Matthew Santoro after a while but I never get bored of list25! I love having Mike as the host too, although Tristan is pretty good as well
Awww... big, bad Lucy cares about the little crabby-wabby. Crabs don't have vocal cords, the sound you heard was air escaping from inside the shell. Cook with an easy conscience, but change your name and avatar to something with Shirley Temple or Rainbow Brite.
Young Frankenstein I said it sounded like it could feel pain, doesn't mean I gave a damn. You should change your name to Donald Trump, you look just like him.
Perfect temperature to make food have the most flavor, 98.5 degrees. Perfect internal temperature of a human body, 98.6 degrees. This can't be just a coincidence.
i now what you mean but when people click on the video the subscribe button is on the bottom left hand under the video. but also maybe you got a point because not a lot of people watch the video till the end. oh and also thanks for the reply :)
con·cil·i·ate kənˈsilēˌāt verb verb: conciliate; 3rd person present: conciliates; past tense: conciliated; past participle: conciliated; gerund or present participle: conciliating 2. archaic gain (esteem or goodwill). "the arts which conciliate popularity"
All that and you still don't know what it means? Why on Earth are you using that word in your tagline? Alliteration only works if the words actually go together.
David Buschhorn conciliate can mean to placate or pacify. so essentially they are saying it will pacify or placate your curiosity which makes perfect sense. Maybe YOU should look it up.
+List25, have you ever noticed that 101Facts' logo suspiciously resembles yours? They launched in 2015. About the video: yeah, but most of those advices pertain to baking and I bet you, in a week or two Mike will tell you to eat less bread and bakery products in another video :)
This is perhaps one of the best and most useful list25 videos yet. Good work, guys!!!!
#23 I worked in a Korean restaurant for a year in 1993. After cutting onions daily, I developed resistance (I guess) and my eyes are no longer affected. Even to this day! (Grown in Taiwan, imported from USA or elsewhere, different colors/varieties, etc.)
I've got one: For an awesome, brown, crunchy crust on small baked goods such as rolls, breadsticks or pretzels, let it sit for about a minute in a pan of simmering water with a couple tablespoons of baking soda, then bake.
On the note of softer cookies also add the optional salt in case you didn't know the salt goes through a chemical reaction which makes cookies soft instead of crispy. Another way to make your pancakes fluffy is to portion your batter to water differently the more water you add to batter the fluffier they get but be careful otherwise you'll make them unable to cook properly amoung other issues if you mix it until you have nearly no lumps that also helps.
Great tips, Mike! This is one of L25s better lists that I truly benefitted from! 😊😊😊
Bread TASTES better in the microwave when unfrozen for a frozen sandwhich. You should use a plastic non ceramic surface, and DEFROST it for a period of time before cooking it on full power for 50 seconds. If you don't your bread tastes soggy. Because it QUICK melts the liquid off it and the break suctions it keeping it cold, and then so when it warms up finally as the cold water keeps it cold causing it to cook slower making it so you warm your meat to long which makes it hard so you wont have a sandwich with soggy bread and hard meat.
Your opening comment "If you mess it up, take notes on what went wrong and go at it again" is the reason why I have an awesome recipe for baked salmon. Also, my Dad used to say "You spaghetti is better than your Mother's but don't let her know I said that" (Mom used her sauce from a jar lol).
#24 I use Sea Salt. 0:-)
#01 I'll have to try this.
Great list! :-)
I'm probably a day late and a dollar short but better way to do this is flip your container upside down. The paper towel stays on the bottom absorbing alot of moisture. If you leave it on top, it absorbs condensation. Maybe a paper towel on top and bottom? Salad greens last about 1 week longer. If I bag salad greens, I just stick a paper towel in the bag.
If I try someone else's dish, I always whisper in my boys ears "Mines a betta" as I press my 3 fingers to my thumb and shake my hand up and down. They laugh and always agree bc it is.
I got a whole book by cooking after the rules of science (written by a physicists). My mother tested some of them, it really improved some dishes. There also are a few baking hints and recipes which I tried successfully.
Btw - don't cook with Himalayan salt - it's just overly expensive and doesn't differ from the usual rock salt when it comes to the minerals it contains at all - aside of being rusty (that's where the pink particles in the salt come from). Simply buy the much cheaper rock salt.
I liked this list. I knewk some of those things and learned new things.
Didn't know about the salt with bitter coffee. I'll have to try that today. Thank you! Love ur channel.
Thank you for watching! :) - Juan
Tweet at us (@List25) to let us know how it worked for you! (Don't add TOO much salt lol) ~Mike
Kelly Le You may now have the last word when someone swaps sugar for salt
In china they seem to prefer to add salt instead of sugar, fyi.
If you're going to test this, only use a very small pinch of salt to begin with, it's very easy to over salt it.
Be super-careful. Salt ruins the taste of coffee (for me anyway). A pinch in a cup is WAY too much :-) Maybe a pinch in the grounds, but if you're at that stage in the game, maybe use less coffee grounds ;-)
well the only thing that went wrong for me is my kitchen exploded, we'll time to start again
That was my fault, sorry. I mistimed the throw.
I'm on a mission to watch all of your videos!!!!!
good morning list25 your notification woke me up (:
Awww, sorry. Hopefully we didn't wake you up TOO early. - Juan
list25 nope, I was glad to see the notification
list25 just lemon or could you use lime or oranges for tip #3?
[One shake of salt]
"Season cold dishes more aggressively."
[Two shakes of salt]
One other thing about pink salt - you don't need as much as regular salt! I can't explain why
Thanks Mike, learned some more good info. Your my favorite 25 guy! Have a wonderful thought, idea, day and life
Thank you so much for the kind words! (How many other 25 Guys are there? LoL) ~Mike
Your my only 25Guy Mike Keep up the good work there is a great many of us who really like you. Hav a wonderful
TY +List25 for these AWESOME Ideas!! I'm so enthusiastic!!
Tofu can also be freeze-dried. Put a block of well-drained tofu into a ziploc bag & freeze for at least 48 hrs. Remove & thaw, then shred. (You'll notice it now has a more fibrous texture.) Thoroughly dry the bits in a slow (200F/95C) oven (and I do mean THOROUGHLY). The resulting product can be reconstituted in a bit of warm water, & used just about anywhere you'd use ground meat (well, maybe not patties). It will also keep for months at room temp in a sealed container.
oh yeah!!!! i love to cook. thanks for this :)
Great video again. Some cool and unknown tips. Thanks. :)
You don't need yeast to make bread. Just water, flour, time and heat.
I adore helpful tidbits, thanks for sharing! 😊
hey guys been waiting for you to do a list with food this is great thnx and also try chicken base in your eggs before you scramble them,you will be so glad you did. you guys rock
James Hayden sperate whites from yolks beat whites till fluffy beat yolks fold whites into yolks comes out huge
nice thnx mary, will do. i left some of my personal food hacks in the discusion section on the channel if you would like to check them out please try the coffee just to prove my sanity lol...thnx again have a great day and.....
thank greatness for playing with our food hehe.
Great video!!!!
when making pastry add a bit of vodka really comes out flakey 😊
Great stuff List 25!!
great tip
Learned a lot today. Keep up the good job and love your videos.❤️
nice job guys! your videos are really interesting lately!
when frying onions in butter add a bit of flour towards the end really good
"It's hard to reduce the sodium in your diet" next tip: "add some salt to your coffee!" 😀 just kidding love your videos!
Love this list!!
That cherry pie looks f'ing great ;-)
Aaron B it’s all about the pecan pie dude. **drooling** pecan pie **drooling**
bringing can add more flavor and moisture
Great Video!! 👍🏼
Good tips for all who cook! The younger generation really need to learn this important skill. I'm not excusing myself from this! I didn't learn to cook until I hit my late 20s. I figure I could have bought a new car by then if I had cooked 2 out of my 3 meals per day instead of buying them. It could have been an even better one if I ate sandwiches instead of fast food.
Dead Parroting I started my kids in the kitchen when they were old enough to stand on a chair at the counter. By the time they were 10 they could cook a meal. I also taught a single mother how to cook. It made a massive difference in her life. The food bank was no longer part of her food budget. Yet they have taken cooking out of the school sysyem.
+Dawn E Excellent! I was started on the chair at my mom's side. It subsided as my parents headed to divorce, though. I learned out of need in my late 20s. The internet has been a boon for home cooking, but it's a shame it has been 20 years coming and still not really caught on.
You are incredible. Where do you manage to get so much information 😊😊😊😊
We have an incredible team of writers
ALL cooking is science. #ChefLife 😂
This is a helpful list thank you
I've always done number 25.
26. Make chocolate cake with coffee instead of plain water.
Thank you on MANY different levels!!!
Just got off my iodine free diet (radiation hates iodine in your system). Iodized salt is cut out of everything until the end of the diet... Which MAJORLY sucks! Your use of pink salt is something I'd have never thought of... Hell, I didn't even know it existed.
Brining is something I've also never tried and will be fixing a brisket in the next few days, so I'm going to try this!
Not a big fan of tofu as it's always mushy... Now I know why! My sister keeps telling me to try it different ways, except this way!
I would cover more of your list, but this comment is getting too long anyway. Suffice to say that, as always, you guys are awesome and your lists are amazing!
😊thank thank thank U Mike once again!!😛😚👍
add cornstarch to thicken up sauce.
How many tries did it take to say the reaction names in #23 (onions)
Nice List !
Really good video!
#23 dont use a knife like that to chop your onions. Use a knife as sharp as a razor blade, maybe a japanese chefs knife. the sharper it is, the less cells of the onion are getting destroyed. this is what makes you cry, destroyed cells
A new, easier way to make perfect, fast clarified butter: After melting the butter in a pot, add a half tablespoon of cornstarch. (1/2 tablespoon cornstarch for every 1/2 cup of butter.)
The cornstarch will quickly soak up the water in the butter, leaving you with pure, untainted butter fat for cooking. Strain the butter using several layers of cheese cloth to remove the milk solids and the clumps of water-soaked cornstarch.
Use lemon and salt in almost anything I cook, I've found it can almost never have a negative impact, unless you way over do it.
Thanks for the baking science....we need this in Mexico as, well us gringas don´t know how to bake with raw flour....:( passed onto Grandma !
Awesome hacks!!!! Thank you guys!!!! 🍰🎂🍧🍨🍦🍗🍖🍪🍦🍹🍻😊😊😊😊😊
As someone who can not cook to save his life, I would like to add a 26th hack, get someone else to do the cooking
Learn to cook. Trust me. It's fun and an important skill to learn. ~Mike
Roger Morris I used to be a terrible cook.
Rather I was told I was...
Hence I hated it.
I realised MUCH later on that if you cook for people who are themselves excellent cooks - AND a wee narcissistic?
It affects your skills & enjoyment.
I've begun cooking again cos I found a few humans who appreciate my efforts immensely & It's suddenly sooo fun & I've improved exponentially as a result (& I'm pretty old-ish here).
However - If you truly hate cooking (As I did for 17 years?) - Def. get someone else to do it - I can relate to the hate ;)
In my honest opinion, you need to ditch your partner. He clearly does not appreciate the effort you take into cooking meals. If he thinks that he can do better, then let him cook for himself and you cook for yourself. (However, if he cannot, then he be would SOL). I'm lucky that my husband appreciates my cooking, especially since before he met me, he didn't do a lot of cooking for himself.
So, start back cooking and do it for yourself, because it seems like your partner won't ever like anything you make. FYI: If he's comparing your cooking to his mother's, then perhaps you should cut your losses and move on.
I like the buttermilk trick.
I use butter heated to make omelets or flat eggs, or you can melt the butter in water and then put the eggs in.
chewing on a wood toothpick helps with onions too. ty for this video. lots of people would love to cook but don't because of a few bad experiences.
They do feel pain just don't react as much as other animals
Couch Pentato legitimately curious, do you have a source for this? I'd like to read more about it.
Do you think that storing your salad greens with uncooked rice (the way you dry out a cell phone) would leech out too much moisture or would it do a better job, maybe making them last even longer?
Don't fry your spices, Toast them in a dry pan.
NICE facts!
To Terry he has it down 💯
Gordon Ramsey eat get it? Rat your heat out 🤣🤣🤣👍👍👍
Finally getting to watch your video as It was a snow day and couldn't get home till dinner
Lucky. It's warm here. I love the cold. And we don't get snow. ~Mike
list25 I was stuck at work though and though my boss is cool with me and you tube his net sucks
yea list25, YEA SCIENCE!
to cut onions and not cry
don't get emotionally involved
marinate your chicken with mayonnaise for juicy dishes. keeps the chicken soft even after frying, and enhances the taste.
spices have oil and by heating them releases the oil and gives a depth of flavor
To make butter-milk, use 1Tablespoon per each cup of milk. Let sit 15 mins.
Vegan is good for you, but not raw vegan diets
Dont know about salt for coffee but a dash of baking soda in tea takes away some the tannic acid (bitter) taste
you know I love list channels but sometimes they get boring like Michael Santoro. I think list 25 is the only Chanel I've subscribed to that isn't getting progressively boring and tideous to watch. thanks for keeping it interesting list 25
poolshark121 too true. I kind of got bored of Matthew Santoro after a while but I never get bored of list25! I love having Mike as the host too, although Tristan is pretty good as well
Nice vid
Most of them are common sense to me lads! But awesome video as always!!
On #20 the crab started screeching while it was being cooked alive, so I'm going to go with they can feel pain.
Awww... big, bad Lucy cares about the little crabby-wabby. Crabs don't have vocal cords, the sound you heard was air escaping from inside the shell. Cook with an easy conscience, but change your name and avatar to something with Shirley Temple or Rainbow Brite.
Young Frankenstein I said it sounded like it could feel pain, doesn't mean I gave a damn. You should change your name to Donald Trump, you look just like him.
Lucifer That's a picture of Gene Wilder in Young Frankenstein, dipshit. Have a nice day.
Lucifer Gay jokes _and_ cancer... you should see a doctor if your butt is hurting that bad, little buddy.
salt also works on bitter beer
5:08 - face :( vote up! onion I found you
But if you ice a cake hot out of the oven you can turn regular icing into a glaze.
Fact 26 :People think so much about food's taste to the point that they forget that food is meant to keep your organs alive.
DT B I eat to live not live to eat.... I look like L all I eat is sweets....
DT B one of the truest things I've heard in a long while
sometimes the science gets in the way of cooking ... wink wink you know what I mean?
Cutting an onion from the "butt" end, then briefly running it unset cold water takes care of the tearing up, also.
Diane Essex I
22: Coffee, old navy style
That's not how buttermilk is made commercially in the USA any more. The buttermilk is closer to yogurt now.
You making me hungry and we are all on the diet
#22 I've always wanted to get more salt in to my diet.
by weight it is more accurate than just volume
Chew gum while cutting onions. No tears.
You can actually buy pink himalayan salt bricks on aMAZON. Put a steak on it and stick into the oven. You'll be pleased
Alrighty then. Looks like you'll have to come up with another 25 because I knew all of these
I like Mike, but I'd like to see how Tristan does with voicing one of these
He helped me on this one: ua-cam.com/video/5PqKuPzbQNs/v-deo.html ~Mike
all I need is a toaster
I don’t care for the taste of lemon on my apples. I switched to pineapple juice instead. Avacadoes are on their own!
Perfect temperature to make food have the most flavor, 98.5 degrees. Perfect internal temperature of a human body, 98.6 degrees. This can't be just a coincidence.
You need to change the outro because you say top right corner for the subscribe button :)
It IS in the top right corner. ~Mike
i now what you mean but when people click on the video the subscribe button is on the bottom left hand under the video. but also maybe you got a point because not a lot of people watch the video till the end. oh and also thanks for the reply :)
Oh, you're talking about the annotation at the beginning. ~Mike
XD don't worry about it, just keep the videos up i love them
Try to touch on the lobster one again. There have been some updates. lol
I add sour cream to omelettes, not butter or milk.
Might want to look up what conciliate means...
con·cil·i·ate
kənˈsilēˌāt
verb
verb: conciliate; 3rd person present: conciliates; past tense: conciliated; past participle: conciliated; gerund or present participle: conciliating
2. archaic
gain (esteem or goodwill).
"the arts which conciliate popularity"
All that and you still don't know what it means? Why on Earth are you using that word in your tagline? Alliteration only works if the words actually go together.
David Buschhorn conciliate can mean to placate or pacify. so essentially they are saying it will pacify or placate your curiosity which makes perfect sense. Maybe YOU should look it up.
David Buschhorn all that and you still don't accept the fact your wrong
Nah. they're misusing the word. In an attempt at awkward alliteration.
I wasn't born and raised in Maine for nothing!
25 ways to prevent diabetes!!!
Hi Mike. Will you finally notice me senpai?
¯\ _ (ツ)_ /¯ ~Mike
list25 Yay I was so tired and this just made my day :)
9:36 That one is just obvious.
Maybe to you, sure. But what's obvious to some isn't to all. ~Mike
They're called coffee GROUNDS....not "Grinds"
+List25, have you ever noticed that 101Facts' logo suspiciously resembles yours? They launched in 2015.
About the video: yeah, but most of those advices pertain to baking and I bet you, in a week or two Mike will tell you to eat less bread and bakery products in another video :)