Ann, thanks so much for the shout-out, and I'm glad you liked the Niceta (woman who faked a brain tumor) video. Your channel rocks! (Though I personally remain a mess in the kitchen.)
I have so many more questions now, so I'm heading over to watch it right now Who was the reporter confirming the scans with if the Oncologist doesn't exist‽ Why did it take multiple professionals to recognize a Photoshop job I could have done on my phone‽
@@masondegaulle5731 >I believe sentencing for that trial is today, is it not? Update? Her original sentencing hearing was in January, but it got rescheduled due to her attorney become ill immediately beforehand. It was rescheduled for today, and believe or not, it got delayed again because her attorney either got sick again or hasn't yet recovered from the first time around. Personally, it seems suspicious.
Hey canadian here, the indigenous people of my area (ojibwe) have been making pine needle soda with white pine for thousands of years! The yeasts on the pine needles depend on the type of pine as well. Because of the different reactions we only used white pine in this area, and because we know the yeast on them is harmless. Please do research before trying this recipe and foraging in your area though! Maybe the folks in your area have their own history with pine needle soda too :)) Edit: I'd like to acknowledge that Ann, as a scientist and content creator with a large platform did not do her due diligence with her experiment or research. Intentions aside, there's a long history which continues to this day that vilinizes indigenous culture including their foods and drinks. I don't believe this was intentional on Ann's part but it's just another way that culture becomes stigmatized.
This is a great contribution! As someone who enjoys researching and experimenting with fermentation, I felt a bit unsettled with what seemed like a bias against home fermentation. Yes, people should do proper diligence finding out the right information, but it's not good to just use a broad sweep to undermine generations of practice and knowledge. I would have been happier if she had just said "I can't guarantee that the correct pine/yeast grow here, so the experiment wouldn't be accurate."
I grew up in Arizona and the Dine (Navajo) and Hopi peoples used Ponderosa Pine in ALL kinds of things for millennia. Not sure where the miscarriage thing comes from that she mentioned. Plus, I lived in Austria for years and used to drink Zirbenschnapps and elderflower beer/syrup and a LOT of neighbouring countries have their own versions of Pine Schnapps and Pine Soda. I don't get why TikTok makes out trends to be "new" things. It's probably just a tragic result of urbanization that people get out of touch with historical foods and get amazed when they try rustic stuff. Kinda like "homesteading" aka wealthy city folk trying peasant traditions. Can't wait for a "mushroom foraging" trend to pop up and have people getting violently ill because they dont hire a mycologist to come with them and teach them how to tell their local species apart. Definitely gotta just go ask an elderly person if their parents/grandparents used to make something and see how many of these "new" trends are old staples for sure :)
I prefer your comment over her smug and superior attitude. Is seamless like the thing that she's getting from her books and being on the internet a lot is going to her head all of these videos coming out here recently her attitude just has changed she used to be fun and factual now she's got a looking down her noes at people feel.
Fermentation enthusiast here! The pine needle drink is a kind of wild fermentation. The fact that there are wild yeasts and bacteria in the drink does not necessarily indicate that they are unsafe for consumption. Wild fermentation can be tricky because the results are unpredictable. For anyone who wants to try this at home, here's a couple of tips from someone with several years of homebrewing experience: 1. Don't add too much sugar. There are lots of resources online to figure out how much to add, but as a reference, when I prime a 10 liter batch of beer, I only use about 50-55 grams of sugar which is not a lot. Try a homebrew priming calculator to get the right amount of sugar you need. 2. Try fermenting in a plastic bottle instead of glass. You can squeeze the bottle to feel for the amount of Co2 that has been released. If the bottle is hard, you're in for a fizzy drink. 3. Put the bottle in the fridge about 24 hrs before drinking. One of the reasons the people in the video got these huge geysers of carbonation but then the liquid itself wasn't fizzy at all, is because they didn't chill the drink properly. Chilling the drink makes the liquid re-absorb the Co2 that has been released. This results in a nice overall fizz. It also makes the yeasts and bacteria go dormant and settle at the bottom of the bottle. 4. Don't fill the bottle up all the way! Leave a gap of about 2-3 cm under the cap. If you fill it up all the way, say goodbye to your nice clean kitchen. 5. TRUST YOUR NOSE AND TONGUE. If it smells bad, dump it. If it tastes bad, dump it. If it smells and tastes good, you're probably ok. Our senses are really good at sniffing out bad fermentations. If you get some bad yeast and bacteria in the bottle, you'll know straight away when you smell it. I hope these tips help anyone who wants to try this, or is interested in any sort of homebrewing or fermentation project. Good luck!
YESSSS ! I said something similar but less detailed. MANY years of fermenting and home brewing (literally) under my belt. Be clean and use your senses and it's a great way to make good products at home!!
Kudos to that doctor for not giving up when everyone else just believed the lies! It's amazing that no one else has picked up on this Ann. Well done for digging up a real medical hero
I would expect a doctor to be able to tell. What im impressed with is the politician that called the bluff and didn't back down when it became a news story.
I'm Canadian, and the pine needle "soda" is what we call "spruce beer" here. It's based in Indigenous knowledge and was drunk often in winter because spruce is very high in vitamin C. Basically it use to save colonizers from scurvy. Contemporary spruce beer/soda tend to add varying amounts of sugar, and imho are very yummy. But lots of people don't like the taste of spruce. It's also sold commercially, so I'd imagine those versions are safe.
Back when I was starting out as a ghostwriter, I wrote a bunch of cookbooks for clients. I can absolutely confirm that SO many cookbooks and articles out there use stock images rather than actually making and photographing their food. Worse, I can also attest to the fact that in some of these books, the recipes themselves weren't even tested before making it to the page. Now this is mostly for cookbooks self-published on sites like Amazon with minimal quality review, and probably not for a cookbook you would buy in a real bookstore or from a trusted seller. But it's definitely happening with online articles, so for those who tend to browse online for dinner ideas like I do, know that it might not be an error in your cooking; it could just be the product of an overworked and underpaid content writer
I think that even if you can't afford a professional photographer and hours of recipe testing, everyone should do the bare minimum of making the recipe at least once and taking your own photos of it. Most people nowadays have a smartphone with a decent enough camera and if you're publishing recipes online then you probably have a computer and can get some basic editing software.
I once got a recipe from a purchased kit that was missing a step. Did some googling and found not the full recipe, but the site they'd probably taken the recipe from. Eventually I found an alternative recipe with the information!
My husband's favorite cook book is from America's Test Kitchen. They spend a lot of time resting recipes and finding alternatives that will work as well or almost as well as the intended ingredients, and even tell why certain steps are necessary/common mistakes to avoid.
Yeah if you watch B. Dylan Hollis he does videos where he makes recipes from old cookbooks and you can tell none of them were ever tested. They'd just be randomly made up crap based on a certain ingredient the book was trying to push. These would be actual big cookbooks too not just little independent people. I think, if anything, it's more likely from the bigger places because they're a big company that didn't want to spend the time nor care if the recipes are real. Meanwhile a small independent baker writing a cookbook (at least back during the recipes Dylan makes) would have more pride and take more care in their book. Nowadays though it's much easier to do things like publish on Amazon or a blog so people just don't care really.
Even getting a cookbook from a reputable publisher is hit or miss. I have a gorgeous hardbound cookbook from a chef who had her own restaurant in Austin TX and it’s so clear that no one tested the recipes, there are errors everywhere and many of them just don’t work.
So much respect for changing only one variable during experiments, and your commitment to that. I'm married to a secondary school science teacher and he is in furious agreement! But I'm very sorry for your walls 😂
pine needles are high in vitamin c. fermenting pine needles is just like making your own kombucha, or kimchi, sauerkraut, yogurt, cheese, etc. there are always risks with home fermentation if you do it improperly.
exactly. First, obviously make sure that all your utensiles are clean and sterilized. Always use the proper materials.. like airlocks and proper glassware. Sigh.
My grandpa used to ask people if they wanted a "Pine Float". If you answered yes, you would get a toothpick floating on the top of a glass of water. Hilarious, grandpa.
My grandmother said she used to go to a soda shoppe with her friends as a kid and talked about getting Pine Floats there! I thought it was just something silly from that one place - apparently it was a thing?
@@ginnii25 he actually was a soda jerk. He had a whole setup from a pharmacy, that was being renovated, installed it, but only the faucet worked. The rest was for show.
My Mom did that to us when we were kids. (I was under 8) She thought it was hilarious. We didn't. I got her back many years later. (Mac & cheese made with habañero cheese.🙂)
Yeah, there's missing or incomplete information here. To start, baking soda doesn't go bad. Baking powder is a mix of baking soda (alkaline) with cream of tartar (acidic). It takes a very long time to "go bad" if kept dry. However, moisture can ruin it immediately as the powders will react with each other given the chance.
In other words, properly testing "old" baking powder would mean spritzing some water onto it a few mins before mixing it in, and the effect of not having it wouldn't be apparent at the surface, but in the CO2 bubble pockets inside.
It's interesting to see how many cultures have used pine needles to make a form of drink. In Sweden, it's also a thing. I would say making your own berry juice is a classic tradition during the Swedish summer. I've never tasted it personally, but we have lots of pines, and I like their smell on a hot day.
Probably because pine needles are both edible and more nutritious than one might initially suspect, and humans in pre-industrial cultures were very keen on eating anything that wouldn't outright kill them.
I'm Swedish and I've never heard of pine needle soda here. Eating new spruce shoots in spring, though, that's definitely a thing. And I make elderflower cordial every year, but that's not fermented, and neither are the fruit and berry squashes (saft). I'd be very interested to hear about your tradition of making a fermented drink with pine needles (tallbarr)!
Hello, German here! In northern Germany we make a fizzy drink like a sparkling wine from elderflower. It's done here since olden times and besides sometimes a cork suddenly coming out while sitting and fermenting I never heard about anything bad happening.
The pine needle "sprite" harks back to what used to be called a spruce beer. Pine needles and spruce are actually fairly high in vitamin C, and yes, are edible - if not exactly tasty. While heating them removes the vitamin C, this was more just a way to prevent scurvy. Townsends has a great video on it.
If you get the new spring growth, and not the mature needles, they are quite tasty. They have a tart citrusy resinous taste, like hops but without the bitterness.
call me crazy but I actually do think they're tasty, I sometimes make tea out of them, but only if I can identify the tree and know that it doesn't get sprayed with any pesticides or other chemicals
you're not crazy, that's an old indigenous drink in my part of Canada. If you can identify the safe kind of pine to do it with and get fresh spring needles (as zero player game notes) from a tree safely isolated from pesticides and road salt, it's actually pretty good.
What on earth is a “cultural food” 🤣 first of all, it’s not food it’s a drink. And secondly, it’s literally a drink. It’s not that serious, Jesus Christ
@@handsoffmycactus2958 cultural foods have attached meaning beyond simply being food. If you’re American then traditional thanksgiving foods like turkey and pumpkin pie would be considered cultural foods. They’re deeply embedded in a cultural event or experience. Chicken soup when you’re sick might qualify too! Or birthday cake.
As someone from Austria, I can smell that drink and what would I do to taste that! We use a specific type of pine to do syrups, infused honey, but 99% we consume it in form of schnaps and liquor. Although for alcohols and drinks, we use the pinecones, not the needles. Once a year, we're going on holidays in the mountains and at night, there is always someone who brings out a bottle of Zirbenschnaps. I am yearning for this the whole year!
The pine needle soda is using wild fermentation, and results can very depending on several factors including the naturally occurring organisms in the air and the temperature at which you fermented. More organisms or higher temperature= more fizz. Fermentation is safe and very healthy when done correctly.
"when done correctly" the average person is following tiktok videos with zero information and home "fermenting" themselves into botulism. the point is most don't do it correctly, especially the idiots blindly following tiktoks without doing further research
About the pine needle drink... It's not a new concept 😛 here in Finland they sell a drink extract made from conifer trees. You can taste the forest! Also tea. 😊
In România as well and it's traditionally used in colds and sore throats. It can also be combined with sparkling water, but that is just for the taste. 😁
17:14 "alcohol has a higher boiling point than water" I think she meant to say it has a *lower* boiling point than water, which means alcohol boils at a lower temperature and therefore would evaporate quicker than water
Where I live in Germany there are people making jelly from young spruce or fir needles growing in spring. They are called "Maispitzen" and the jelly is really delicious, tatstes a lot like honey. But with older needles I would assume they would taste quite bitter. Like the resin.
I think the pine needle soda is meant to be a homemade version of the Korean pine bud drink from Lotte. They probably said sprite because people are more familiar with it
The species of pine makes a huge difference, too, in the amount to sugars and flavor. It is helpful for these recipes to be knowledgeable about the different pine species that are popularly consumed in your area. In North America the pine species eill be different than Korea, or China, etc. I'm not sure if Australia has any of the types of pine that are good for tea native to there. Are any of the introduced subtropical pines good for consumption?
One experimental note - you used a dry swab as a control. A swab dipped in boiling (sterile) water, then swirled in the air until approximately room temp would be a superior facsimile to the primary test condition, as well as our yeast condition, as a liquid is more capable of both holding and lending deposits than cotton.
@@ReviewTechAFRICA Lol. Good one. The truth is that I studied mycology and culturing practices when I was a around fifteen. Learning is just a passion of mine, which explains my love for Ann's content.
@@christopherkarr1872 Of course lol. It's always the "self-taught" people who try the hardest only to end up sounding like a fruitcake to anyone who actually has formal training in that field. I knew you were a pseud as soon as you said "superior facsimile" 🤣
Spruce soda, which is called Spruce beer or bière d'épinette, when brewed the traditional way does turn alcoholic if let to brew too long, hence the 'beer'. Today, it's made with spruce-flavoured syrup and carbonated water. It's delicious, but it's not Sprite at all!
Never heard of the spruce soda, but my grandma prepared spruce sirup by boiling water + needles + sugar until it got that thick sipury consistency. She prepared a lot of different sirups depending on season and what ingredients she had at hand and I always loved visiting her and making myself drinks from them. I don't know if spruce soda tastes the same as spruce sirup, but of it does, it doesn't taste anything like Sprite. Now I've never had pine sirup, but I have a beautiful pine forest behind my house so I might try making some just to compare it to spruce😅
Yeah, though the recipe I've seen you boil the spruce tips and strain rather than leave the needles in the bottle. I suspect leaving the needles in when pressurized makes the bubbles more active when you open it. Which makes for fancy video but is a waste if you wanted to drink it instead of spray it everywhere.
Oh my GOD, THANK YOU. I've read, metaphorically, a thousand different solutions of dubious impact before finding your video. I was desperate because, no matter what I did, my presumably perfect recipe produced incredibly flat cookies. I thought of everything: chilling the dough, buying silicone sheets, not buttering the pan, setting higher or lower temperatures, everything. The silicone sheets helped a bit, but not enough, and nothing else seemed to work. I couldn't fathom why. I was blaming the hoven Itself. But in reality It was so stupid simple. Thank you. ❤ It was the butter. 🤣 I simply used too much butter. 🤣 Two more spoons of flour in the batter, and the cookies came out PERFECTLY. You saved my cookies. You hero, you genius woman.
@@LynnHermione She baked a bunch of cookies and told you what happened, how is "everything" wrong. You might also use a slightly different recipe, where it makes a difference but she mentioned the leaving time matters so that could be the reason that freezing works. If you know why the sugar or freeze makes a difference say so.
@@LynnHermioneshe legit just proved that you ate wrong, so if you left them outside of the freezer for the same time you would have froze them it would be the same.
One of the other differences she missed is milk. Lots of people just use whatever is in the fridge, but if the recipe calls for whole milk, you need that fat, skim milk will change the end product. There is also a problem of substituting butter for non-butter (margarine, low-fat, dairy free, etc.), and I'm wondering if the type of chocolate chip might make a difference as well, particularly if it's one of the cheaper types. Won't the vegetable oil leak more, making it a greasy, spreadable cookie? I'm not even touching the topic of different egg sizes around the world or egg freshness, but that's a variable too. Finally, I agree with the professional bakers who are saying some of what she said is potentially bad overall advice. The problem is Ann tested each of these one at a time. And yes, that is a scientific first step, but many recipes combine multiple changes in order to achieve a particular texture. So increasing that butter quantity, freezing it, and using a specific type of chocolate chip might be right BECAUSE of the temperature/time the recipe indicates.
I feel like because baking is a science people assume it's going to be overly complicated and that changing the end result requires making a bunch of tweaks to seemingly insignificant things, but in reality it's pretty simple. Something with a higher ratio of flour is going to have more structure. That's all there is to it.
I lost a 16 year old family member to glioblastoma weeks ago. It's a terrible thing knowing someone who wasted away from such an aggressive and debilitating disease. It's also horrifying that someone would pretend to have brain cancer to get themselves out of trouble. They should be ashamed of themselves.
The other concerning thing is, 'here's evidence that you're faking it'. 'I refute that evidence, it's clearly this...' 'No, check this because...Google'. The whole back and forth with the evidence. ☹️ Sorry for your loss.
I am so sorry for your loss. Words cannot express how awful it is to hear of children dying from such diseases. I’m so so sorry. I hope you and your family are holding up alright. All my love
I've made that mistake. Had 2 bottles of kombucha that I let ferment for a little too long. Painted my ceiling and walls with the first. Learned my lesson and opened the second outside. Shot the cork off about 50 feet. Those glass bottles were basically bombs and if I dropped one it probably would have put me in the hospital.
The pine soda is something we drank decades ago in the south of Austria, but mainly we use the pine needles by extracting their contents with a 60% sugar solution. The result is something that looks like honey, and is an amazing syrup for a tea when you got a cold, or to slowly swallow when you have a sore throat, cough, or that annoying coughing that you keep for 2 weeks after you were sick and there is this tickle and you go insane.
In Ukraine, when I was growing up, we used the preserve of spruce tree cones for the same exact purpose. It's made from very young cones when they are still soft, and it was the only thing that would actually help with colds that I managed to constantly catch back then.
17:00 Gravimetry readings also don't work to determine whether there is alcohol being produced or not, they simply allow you to calculate approximately how much alcohol has been produced **assuming** that the microbes present did in fact convert most of the sugars they consumed into alcohol and CO2 through anaerobic respiration like baker's/brewer's yeast would.
Pine-needle soda is a traditional drink in my region of France! We have many species of pine needs (which we don't all call pine needles in French, they have very different names) and there is a long history of using pine as medicinal herb. We still use herbal medicine a lot in my region for minor illness and injury and pine is great for winter sickness. It also smells amazing so we throw bundles of it into the fire during the winter solstice and holidays to make the hearth and main room of the farm house smell great. We make pine needle soda a lot and we also make something we call "Champagne des Fées" or "Faery Champagne". It's made with elderberry flowers in the summer, with the same recipe as pine soda. Sugar and water, mainly, but in our community we also add some lemon and lime juice and a table spoon of apple cider vinegar per litre of mixture. Anyway, so happy to see you cover this as it's such a core part of a kid's childhood in our region of the Black Mountain!
in czechia it's the same .. there is one for drinking and different one for massages which has 60% so when in begining of pandemic were all hand sanitizer sold out, we bought this massage ointment.
> Champagne des Fées We also make it in Romania! We call it "socată", from "soc" meaning "elder tree". We also let the natural yeasts take care of the fermentation, although some people use store-bought yeast instead.
Pine needles and pine comes have many medicinal properties and I've seen them used in many countries across Europe :) Drinking some pine schnapps as I'm watching this 😅
Yes turpentine helps a lot here and we're not talking about the kind they reformulated in America and then use it as paint thinner although many things can be used that are natural as well. We're talking about pine in a tincture. Deworms you etc
The experiment on the alcohol content is SO important. It's only around 2% but many people are extremely strict about being sober (religious reasons, recovering addicts, medication interference, etc.). I've seen so many videos online telling people to make this and none mentioned that it could be slightly alcoholic.
I mean, if you put organic material with sugar and water into a bottle, and dont know that will produce alcohol, that is on you. No functioning adult should be that uneducated on basic matters.
As a straight edge I appreciate the consideration, I don’t think ppl quite understand how terrible it would feel to even accidentally consume alcohol when you have decided against it
Another thing to consider with the cookies is altitude! My parents live at a really high altitude outside of Denver, CO, which means water boils at a lower temperature, which can throw off all sorts of things in baking. My mom's cookies always come out flat unless she adds extra flour (there are high-altitude adjustment charts that you can use to adjust for the difference).
@@handsoffmycactus2958 it's not nonsense, water boils at 100°C when the pressure is 1atm ,if you are at a high altitude the pressure is lower so water boils at lower temperature; theses things are taught in every high school science class .
@@dDoodle788according to that same science the entire troposphere should be the same pressure but that isn't true. Also water boiling is around 100,5°C for me, 6M below sealevel
Since you don't like the pine needles sprite.... how do you feel about homemade Kambucha, Sriracha, or sour dough starters? How about fermented pickles? Fermented Salsa?
also any type of kimchi! it ferments naturally and is actually very healthy because of it, which is why it's such a big tradition in korean culture. and if you don't invite any "foreign" bacteria into the kimchi (like using a utensil with saliva on it etc) it won't grow mouldy and lasts for a long time. fermentation has a long history especially in indigenous canadian communities or various asian cultures, so it's odd to dismiss it like she did
@@h0ttestf4g as an anglo australian she should be familiar with bread, cake, beer, wine, cider, champagne, sourkraut, yoghurt, cheese and fermeted pickles like cucumbers. these are all fermented foods and drinks common in her culture. her being weird abt fermentation makes no sense really. maybe australia is too hot to still make these things at home safely so they're not familiar with these traditions anymore? but in europe a lot of people still make pickles, sourkraut and fermented fruit drinks ("wines") themselves, especially when they have a garden
Might not matter too much for cookies, but I'd think that regional differences in the type of flour used would also make a difference - I wonder how different an "all purpose" flour would be from america vs australia, and also just different brands.
Which I believe is the reason in the US and Canada all purpose flour is sometimes used in breads. In GB the equivalent plain flour would be much less successful.
@@kalesmash1339And Canadian AP flour contains significantly more gluten than American! Canadian AP flour even has more gluten than American bread flour. The reason is not cold tolerance, though; high-gluten wheat varieties grow better in areas that get more daylight per day in the growing season. In fact, any variety of wheat will contain more gluten when grown further away from the Equator. There's a reason that the most common brand name of bread flour in Italy is "Manitoba".
Honestly, though I love Ann's work, I think sometimes she has a very "white modern financially secure suburban" kind of blind spot about traditional or other cultural preparation techniques, ingredients, and equipment. She's used to yeast being something you buy, not harvest.
@@rayhimmel7167 The problem wasn't her test results, but her unscientific conclusion. Her test showed that yep, there's some kind of yeast in there. That much is fine. However, her conclusion was that it would be imprudent to consume the product unless you had the facilities to sequence the DNA and determine the precise species of yeast. Her risk/benefit analysis didn't seem to be supported by real data, just by a gut feeling that naturally occurring ingredients are dirty and scary, so you should go buy the prepackaged ones. She showed no awareness of historical data about natural fermentation. (Pine needle soda goes back to indigenous peoples for at least centuries, possibly millennia.) That's bad science, even if one of your petri dishes is a control.
Yes! And if you look at her website that provides the articles referenced, none of them are about how yeast is bad for you. The one discussing live yeast in stomach is about identifying probiotic yeasts. Another is about understanding the lineage of a yeast that commonly appears on pine (this yeast may cause issues such as yeast infections but is stated to be mostly harmless otherwise, and that almost everyone becomes infected with it at some point). Another article is just about yeast diversity on pine.
I find for most home bakers who have difficulty with spreading cookies it’s because they melted their butter instead of softening it! I used to sell baked goods professionally and this was something people would ask me about all the time and 99% of the time it was melted butter and the other 1% were not measuring ingredients correctly.
Correct me: softened butter is butter at room temperature, thus taken out of the fridge beforehand. Melted butter is heated butter in i.e. the microwave. Or as I would say: ups that was too long/ too much power.
When following recipes cookie recipes online I tend to use less butter than they do. Seems to do the trick for me. I don't know if american butter has different water and fat content, or maybe I just suck at measuring flour haha! But regardless it seems to work.
Same! I made cookies with my cub scouts and because they handled them soooo much adding stuff in all the cookies went sooo flat because of how hot they got in their little hands it melted all the butter 😂.
100% can confirm, letting my Choco Cookies rest for 40mins minimized spread a ton!!!!! I used the recipe on the back of the Ghirardelli bag verbatim and the only thing I did different was to let the cookies rest after scooping for 40 mins at Room Temp. Baked up like a dream! Thank you Ann.
I've found that some people have a different idea of what "softened butter" means. Some melt the butter! When I melt the butter, my cookies spread out a bit and are crispy.
100% agree. When I was first starting out baking I used to melt my butter and could not figure out why my cookies always turned out so greasy and flat. I love soft chewy cookies so figuring this out was a real game changer. The temurature of the butter makes the biggest different in the texture of the cookie.
@@Amethyist7 when i was a kid mum would have us stand at the kitchen bench and whip the butter and sugar with the woodern spoon in a basin sitting in hot water (kitchen sick) till it changed colour to a pale yelllow (NZ butter is very yellow because the cows eat grass) but never to the point the butter melted
@@ArthropodJaymee too I like mine bit spread out and crispy around the edges and bit soft on the center, punctuation on a bit. Accidentally my first recipe I tried had more flour than the current recipe I use. So after I got thick cookies, I tried different recipes and realize that more liquid (butter or just add water) will spread your cookies more.
I forage edible wild plants as a hobby, and I can tell you from experience that while all pine needles are safe to consume in reasonable quantities (assuming you're not pregnant), they do not all taste the same. One really, really important factor when using them for cooking is their age. You want fresh, soft, young pine needles, preferably gathered in late spring. Those have a pleasant citrus aroma, while mature needles just taste like hay with a hint of paint thinner. If you want to use them, the really young, tender ones can be eaten raw and are rich in vitamin C. However, I recommend boiling them with water and sugar to make pine needle syrup, which can then be used to make drinks, cakes, jello, and even ice-cream. For pine needle sprite, just mix some of the syrup with sparkling water. It doesn't taste like Sprite, exactly, but it does make for a refreshing soda.
One thing I find important to mention is that some people have so little plant knowledge they don't actually know what a pine is. Or they think every conifer is a pine. Where I live the native conifers include a couple of different pines, spruces, firs, as well as eastern hemlock and white cedar, and all are edible and nutritious. However if you are in urban or suburban areas you will also sometimes see imported yews, which look completely different but are also conifers (aka evergreens) and are poisonous. So while you don't need very much plant knowledge, you do need _some_. But it's kind of akin to knowing the difference between a raspberry and some random wild berry. It's very very easy to tell apart in the end.
thank you for addressing the stock image unreliability!!! i feel so bad for amateur bakers / kids who try following recipes then end up feeling so disheartened when it doesn’t look the same. little do they know, it’s not their fault at all!
Sometimes bloggers will try to cover it up by stealing photos from other bloggers so they don't look too professional. You're not fooling anyone when your entire kitchen and equipment change from one recipe to the next!
And you know what's really messed up? I saw a post by somebody who claimed to work for a site (social media account?) that posts a lot of recipes who said that they had been instructed to use AI to create new ones. When they asked about whether or not it was a problem that these things wouldn't have been tested they were supposedly told no, it's not a problem because the middle-aged women that are their audience save a lot of recipes but rarely try them so the recipes are just "content" that doesn't have to actually be accurate. They didn't specify which one so it can't be validated, but there might be content farm sites pulling this and potentially wasting people's ingredients.
In Hungary we traditionally drink the "pre-wine" we call "Murci", the grape juice thats already a bit fermented after pressing A lot other traditional drinks that are light ly frizzy & alcoholic after quick fermentation..
The pine needle sprite reminds me of finnish spring mead (sima) that is traditionally made every year for 1st of may celebrations. It uses bakers yeast to achieve a slight fizziness and the rest is just sugar, typically lemon although other fruits and berries can also be used, and water. You let it ferment at room temp (or direct sunlight if you are in a time crunch). Results in a really low level of alcohol and is enjoyed by people of all ages. Important thing is to slightly open the bottle at some point during fermentation to release the pressure in the bottle so that you don't end up with sima on the ceiling.
I love sima! My grandparents discovered a recipe for sima that matches the oral tradition from their Inkeri parents (they called it kalja, but we can’t find a recipe for that word). My favourite sima was when I tried using wild grapes over here in Canada. It’s great because I can’t tolerate carbonated drinks but I can enjoy naturally fermented mild meads
I've seen a thing for home fermentation that shouldn't be too hard to make: an M-shaped pipe with water in the middle scoop, allowing pressure to vent through gas escape as bubbles through that water. The deeper the water, the more pressure it'll hold, but obviously it'd have to be ground-to-rooftop to hold even 1 atmosphere.
@Sableagle fill the bottles only halfway. This is a tip from me in my mead making escapes. 😂 I made matcha mead! And some earl Grey mead then... mead with Juniper Berries.
Yes, it reminds me of sima and also of the many "kuusenkerkkä" or spruce tip products. I for example love spruce tip syrup (made by myself) and sparkling water mixed together! And after watching this I wonder how would sima made with spruce tips taste like 🤔
@@LeafyK What they meant by "kalja" is probably known as "kotikalja" or "home beer" these days, aka a non or low alcoholic, slightly carbonated dark beer. It's very bitter and slightly sweet and most people would say it's an acquired taste. It's made pretty much the same way as sima, it just uses malted rye instead of lemon etc for flavor. Look for "Tuoppi Kaljamallas" (or the extract version, "Tuoppi Mallasjuomauute") by Laihian Mylly if you want to try to make some. If you do get some and end up not enjoying the drink, you can use up the rest of the bag in baking bread or rolls (you can use the spent grain from making kalja in baking too).
I've noticed that brand on flour also plays a roll. Different brands have different amount of gluten in them. Even if you buy all purpose flour, they don't always give you same end results.
Yes! In my country, you can choose between either high-gluten flour強力粉 or low-gluten flour薄力粉. High-gluten for bread, pizza, pasta, etc. Low-gluten flour is for cakes, deep fry batter, etc.
Exactly, even the flour from the same batch of wheat may behave differently in recipes due to the people who use it. For instance, the storage conditions or climate do have considerable effects. If the flour is stored in a humid environment, its liquid absorption capacity decreases, and recipes may not work for you.
@@AnnaMorimoto we do have different types of flours in the west. What OP is saying is that you can buy an "all purpose" flour from one brand, and it will have different gluten content than another brand's "all purpose" flour. We do also have heavy (bread) flours, or low gluten cake flours, larger grained semolina, etc; but none of them have any standard to follow for how much, or little gluten they contain. So you can bake two loaves of bread with the only change being the brand of flour, and have two completely different end products.
In 2001 or 2002, I was working as an on-site computer consultant, specializing in Macs, so most of our clients were in graphic design, advertising, or the arts of some kind. One day I had a service call at a photographer. While waiting for a long install to finish, I was chatting with the photographer’s wife, who was busy baking cookies. Turns out they had a commission to take the glamour shots of a cookie for a major cookie manufacturer, to go on the packaging of the single-serving package. The manufacturer had sent some real sample cookies, but they had too many imperfections to photograph, so the wife set out to make perfect ones, studding them with the chocolate candies by hand rather than mixing them into the dough. But after many batches, it wasn’t working out: if she baked them to the right color, the texture was rougher than the actual product. But if she took them out of the oven when the texture was right, they were a touch too pale in color. So I asked her: “Do you care if they’re edible?” - “No! I never wanna eat a cookie again!” - “You’re using vanilla extract in them, right?” - “Yeah.” - “Try using soy sauce instead, since it’s much darker.” The following week, she told me my soy sauce trick worked perfectly, giving her the right shade of golden brown at the right time. :) I don’t know whether they actually tasted one of the soy sauce cookies, but those are what actually made it onto the packaging! That concludes my professional contributions to the world of food photography and to America’s waistline! 😂
That's so funny, I add a teaspoon of soy sauce to my cookies because they add a nice flavor contrasting the sweetness of the dough. I dunno if I noticed a color change as well!
I can't stand the "arranging the chocolate chips" thing. It doesn't make cookies look good, it makes them look fake, which is one thing if they _are_ fake (see above), but when people use it to elevate their recipe online I take it as a sure sign that they don't understand cookies.
There are FTC regulations saying food ads must match the product prep and serving. Campelle’s soup got in trouble for putting glass marbles in the bowl to make the vegetables rise.
@@jimb1713 Yes, but only if used to deceive. Food photography rarely involves the actual foods in an edible state. Burger buns have sesame seeds placed by hand with Vaseline, and the burger itself is rigged internally with toothpicks to hold each component in place, including the deep-fried beef patty; ice cream is actually shortening mixed with pigments; cereal is shown in spoonfuls of white glue; and ice cubes are invariably plastic imitations. A lot of this is because real food would not last long enough for the actual photo shoot. You can use whatever you want in the picture, as long as it is a reasonably honest representation of the product.
@@annaandrews4252 Yes, in the intervening decades I’ve come to learn that the added umami might actually have worked! (Of course, for that she would have had to add both the soy sauce and the vanilla!)
Pine needles are incredibly high in vitamin C and are used in many different Canadian Indigenous medicines. I actually make pine needle tea for people who have colds. It makes sense that a drink being made with it correctly would taste citrusy. I'll have to try making it, it could be a fun way of getting vitamins.
Remember, vitamin C can help prevent getting a cold and can provide a small boost to the immune system to keep from getting sick. But Vitamin C is useless once you are already Sick. And it will provide no benefit. This is why Airborne was sued into the ground for False claims and advertisement. Hot tea can be soothing, but please understand what your doing and dont boil pine needles when a normal tea can help more.
14:40 keep in mind some species of pine have needles that are poisonous so check what type of pine you're getting the needles from and if its poisonous.
While conifers can be poisonous, I don't believe any pine is. But there are a lot of handy guides you can get from your local library or from trusted resources online that can help you with identifying a safe spieces. It's actually pretty easy to do! The main thing to be careful of is ensuring you are foraging somewhere far from highways and pollution.
@@curlzOdoom iirc some are poisonous during certain times of the year or before they're a certain age. I remember warnings from my grandma about making pine cone syrup and pine needle jelly about avoiding it during certain times due to that. Keep in mind my grandma wasn't well educated so it might not be literally pine and totally could be conifers instead.
I thought this was interesting, so I looked it up. There are a few that are poisonous: Lodgefolk, Monterey, Ponderosa/Yellow(!), Norfolk/Australian, Yew, and Loblolly Pine are toxic to humans and animals. Also, common Juniper, Fir trees, and Poinsettias are all mildly toxic. Hope this helps!
@@curlzOdoom"true" pine pines are fine iirc, but there's a lot of pinecone bearing trees with big pokey pine needles that get called pines that are very much on the "this might be toxic" list, and one or two that are definitely bad for you.
A few weeks ago I showed my granddaughter the difference in the weight of flour when you pack it in vs no packing without telling her what I was doing. You would've thought I pulled a rabbit out of a hat right in front of her eyes and it was adorable. Only took a few seconds to figure out the answer, though. Lord, I love this age.
"Spruce beer", which is beer made with spruce tips instead of hops, is great. And there are various recipes for making extracts of conifers to add to drinks or to use as a flavoring syrup with soda. They do usually have a tart overtone of citrus or wintergreen, depending oin the tree species.
I was a part of a group of about 10 people who were given a cookie recipe and we were each asked to bring two dozen cookies to a big event. It was shocking to see how different the cookies from each baker were. Measuring differences, oven temperatures, etc were probably the main factors but your experiments answered so many questions I've had over the years.
The cookie bake is a great example. But also the thing I find with home bakers, they say they follow the recipe but then when I ask more questions to try help them, they’re using an (obvious to me) bad recipe or they aren’t doing the method correctly. Some people really don’t understand that it’s not as simple as just “following the recipe” So many factors and variable!
@@Crow_Smith Not really true if you know what you're doing. Precision is important if you're making a recipe you're unfamiliar with or writing a recipe to share with others, but if you're cooking a familiar recipe for yourself and your family, you really don't need precise measurements. In fact, in some circumstances trying to always stay consistent will cause inconsistencies due to factors outside your control, such as ambient humidity or barometric pressure, to have a bigger impact on the end product than they would if you just go by how the recipe is supposed to look and feel at each step.
I'm sorry but the entire leavened section was bull, she didn't even test or verify the "leavened can go out of date" claim, you would need to be storing them at a substantially higher temp than the rest of your house (room temp being considered 68-72°F while bicarbonate needs a minimum of 77 to begin degredation... )and thats only if your relative humidity is >60% So like no your leaveners are fine unless you're using yeast or have been very foolish about how you store your chemicals lmfao
Hi Ann! I love your videos! I am currently studying brewing science (beer, not coffee) and wanted to provide some additional information on the fermented pine needle drink and why it would be safe and/or not safe to drink. The live yeast would not be the issue in this particular instance. Many beers and other beverages are made using wild yeasts and the consumption of these by humans is safe (there is still live yeast in the final product unless it has gone through a sterilisation process). The issue here is that the pH (unfortunately not measured) and the alcohol content are either unknown or not in the safe range to inhibit the growth of harmful (or undesirable) microorganisms other than yeast. If however, you isolated and cultivated the wild yeasts, sterilised or pasteurized the pine needles, and then proceeded with the rest of the steps using sterile method; the drink would be safe to drink *fresh* despite the pH and alcohol level. I hope this helps!
This is a really helpful comment, thank you! The impression I got from all those people hopping on the "pine needle Sprite" TikTik trend was that they were falling for the common delusion that anything "natural" (ie found in nature) is safe without additional processing, which in itself seems to be a common counter-reaction to living in a modern urban world full of over-processed foodstuffs & artificial products? As a number of other commenters have already remarked, I just hope they don't choose mushrooms as the target of their next fad! 😵💫
Despite their inaccuracy cup and spoon measurements still make for a good shortcut if the inaccuracies won't really effect the recipe or you have accounted for them. Of course sharing recipes should ideally include the metric weight and volume to remove any inaccuracies from the cup and spoon measurements they may also include.
The only downside to using weight is that you still have to have some know-how for optimal bread baking (I don't know how it works for cookies) because e.g. air humidity differences will also give you different weights. So baking bread in the middle of a cold dry winter will need more water, and in the middle of an extremely humid summer the same amount of flour particles will weigh more and need less water. Which is why good recipes mention that you need up to X amount of water and use however much of it is needed to achieve the consistency of Z
That is why I consider myself a good cook but a bad baker. I like to cook by feeling/tasting, not by measurement. You absolutely cannot bake by feeling and get a great result.
I recently started watching other channels that purported to bring clarity to old wives tales, modern myths, and mundane mysteries like you do. I didn’t realise how spoiled I am with your channel. So many content creators speak with a similar authoritative style but without any of the analytical skills or technical rigour to substantiate the video titles 😭. I don’t mean to criticise others to flatter you, I just really appreciate what you’re doing! 🤲💐👏👏👏
My biggest issue when people are struggling with a baking recipe is to find out the elevation the recipe was written in/for. Baking at sea level is different then baking at 5,000+ft.
@@bellablue5285 I live at 7,500 ft and the biggest thing for baking in my experience is that leavening MUST be cut in half. Otherwise, there's too much rise too quickly and things collapse. Also, adding a bit more flour as you say.
Thank you, thank you, thank you for saying this. I lived at sea level for most of my life but moved to a place that's at 3000 to 4000 ft. Since most of my cooking is not baking, it's only a few, leavened recipes that are affected
I've been baking for over 30 years now. About 20 years ago, I switched over to measuring by weight and never looked back. Baking IS a science and everything MUST be accurate for things to turn out perfectly. I grew up in the hills of Tennessee and I was always told that you need to be careful with pine needle. If you get bad ones you can really have a bad time.
I had no idea cup sizes were different from the USA and Canada, and that explains SO MUCH! Because its very obvious when American recipe developers use cups and tablespoons to develop their recipes, and then just plug their recipe into a converter to give the weighted measurements. And the majority of the time, those weighted measurements will be using non Amarican weights so they are saying 1 cup is = 250ml. So they wind up giving measurements that aren't accurate to their actual final recipe.
To complicate matters before adopting the 250 ml metric cup Canada had their own cup size at 8 imperial fluid ounces which comes to around 227.3045 ml, it is quite possible some people are still using such cups or are looking at recipes that do. Then in the US you have the customary cup at 236.5882 ml and the legal cup at 240 ml. The UK uses the metric cup now but their traditional cup was 284.131 ml, however they tend to measure by weight so chances are a British recipe will include weights. Then there's the spoons. A metric teaspoon is 5 ml while a US customary teaspoon is 4.9289 ml, though US nutritional labels and medicine define 5 ml. Both define a tablespoon as 3 teaspoons which is 15 ml for metric and 14.7867 ml for US customary which is typically rounded to 14.8 ml, funnily (and annoyingly for me as I live there) though Australia despite being metric decided to use a 20 ml tablespoon (4 teaspoons) which I believe was due to being closer in size to our old 18~ ml tablespoons. It's definitely frustrating coming across a recipe online and seeing only cup and spoon measurements and having to convert to what I use, especially if they just calculated the weight after the fact using a convertor like you suggested instead of actually weighing things out. I find looking at recipes from different sources really helps to form a good understanding of the amounts.
@@Sevicify Absolutely, I much prefer recipes based on measurements. And I tend to assume a recipe uses 15mL for a tablespoon unless I know it's Australian.
My daughter who recently moved out of home, has been making things from recipes on the Web and keeps ringing me saying they are not turning out right. I ended up sending her a picture from an older cookbook of mine that has the different weights/volumes for UK/US/AUS plus the temperature conversions and another table with what does a Hot or Warm oven equal temperature wise. I also told her to make sure to note where the recipe came from as the USA uses different terms for the flours (all purpose instead of plain flour etc), cream (heavy instead of double thick or thickened, pouring etc), and they use a lot of unsalted butter then add salt to the recipe while here I just use salted butter and don't add any extra salt. Since that call, she has had a lot more success. We did four years of cooking at school back in the 70s/80s, did full meals, desserts, meat dishes, pastry etc, unlike my kids who pretty much made cakes or biscuits and decorated them at most. I remember making upside down cake and cornish pasties on the same day and brought them home for dinner!
@@skwervin1 Different names is a great point for confusion. A common one is cornstarch in the US is called as cornflour in other parts of the world such as UK and Australia, meanwhile cornflour in US is different being a finely ground cornmeal made from whole kernels which is known as maize flour in those other countries. I imagine this cornstarch vs cornflour difference has caught many people out.
American fluid oz and pints are also different from Imperial fluid oz and pints. A lot of Americans think that the American system is called Imperial or 'standard', but it is not. It is called US Customary Units. So be careful if you use an online converter.
I make wild yeast mead (like how it was done back in the day). When working with ferments in closed bottles to naturally pressurize, u must be careful cuz if not done properly, u can get bottle bombs.
I tried with wisteria and it was nice! However the recipe did tell us to open the bottle several times a day so as to avoid the explosivity of the result 😅 the worst case scenario being shattered glass, but I scrupulously followed the instructions. So far so good
iirc, that's how Champagne was discovered! The monks making wine bottled the drink before the first fermentation ended and they were very surprised when the yeast did its job and made the bottles go boom.
My brother made wine a few years back with our grandpa and he said he didn’t know what he was doing but it said to put a balloon on the top well he forgot about it…until one day the balloon exploded and scared the devil outta both of them and grandpa was like 😱🤬ZACK!! 😂 and he’s like 😶 … uhh I think that must mean it’s done🤭 he said it was the best wine he’s ever had I personally don’t partake so I don’t have any gauge on that but regardless it was a great story lol 😂
I have friends who make fir and spruce soda regularly, but I'd _never_ heard of the letting it ferment method. The way they do it is by making an infused simple syrup, either by submerging cleaned fir needles or spruce tips in syrup or sugar, or by making a strong tea with hot water and cooking that into a syrup. Then you add that syrup to plain carbonated club soda. A much safer method imo, considering everything involved is cleaned or cooked at some point, and there's absolutely no fermentation involved in the process.
Fermentation is how it was done before prohibition. Alcohol was illegal so spruce beer, root beer, ginger beer became illegal too. the company's who made these products switched to bottling like soda and the "taste" for traditional fermented versions were lost to time.
As for the cookies, I've always been told that different altitudes require different levels of flour. I grew up in Colorado which is really high above sea level and every box of cake or bag of chocolate chips had flour adjustments for altitude.
Absolutely this! I live in Edmonton, which is some 671 m (2,201 ft) in elevation. The British recipes I use, I have to proof/prove longer and use more soda/powder.
I hope Ann can weigh in on this, because I've noticed that altitude does seem to affect baking. Even the difference between sea level and 1,000 ft seems a little different to me. Boiling is definitely affected, since at a mile above sea level water boils at 95 C rahter than 100 C.
Altitude changes the boiling point - when making charts of the Himalaya height was actually measured by boiling water on a stove and at the same time using a thermometer to establish the temperature when water starts boiling, thus establishing the height of mountains. This of course only affects the flour/temperature ratio. Great idea! Here in Bavaria where I live a famous distillery compares a "mountain vs. valley" maturing of their whiskey - would you know anything about that?
Humidity can also make a difference! Desert dwellers may find that their doughs end up with too much flour because the dryer flour weighs less. Here in Northern Utah we get hit with both issues. I'm a bit of an evangelist on the altitude issue whenever candy temperatures are mentioned. Most videos will just say "get it to exactly this temperature," but if someone follows that at a higher altitude, they'll probably end up going past the correct stage.
Hello fresh is a bit scammy. They make it really hard to discontinue their service, I had to actually speak to an associate to do that, and then they phone you and email you a bunch to ask you why you left. I don’t like any subscription that hides the unsubscribe button, meanwhile you can sign up in a matter of minutes.
I've always wanted to try that pine needle sprite thing, but could never get past the whole "unwashed leaves steeped in sugar and sunlight" thing. In beer making, you have to be so careful to use very properly sterilized equipment, use a very specific type of yeast, ferment it under specific circumstances. I know people have been experimenting with fermented drinks since long before precise instrumentation and sterilization was a thing, but still. I just don't think I'll really ever have the courage to test that stuff out, as curious as I am.
The MrsSheMrHe channel is always showing how to make fermented drinks by leaving them out- one even grew mold and I’m not knowledgeable enough to know if it was safe to consume or not
Townsend's did a video on 18th century spruce beer. As alcoholic as the "small beer" of the time. A much safer recipe than most everything you'd find on Tik Tok.
I make wine, mead and beer. Plus I ferment with foraged fruit and flowers. The wild yeasts work great at creating fizzy juice, its like how you'd make tepache or elderflower champagne. Give it a try! Start with tepache!
Alton Brown in Good Eats did a couple outstanding episodes on cookies and how to get exactly the kind you want, whether flat and crisp, light and more cakey, etc. Very science-based approach.
Another thing that might make baking come out differently could be humidity, elevation, ovens not coming to exact temp... Baking is much more of a science than regular cooking!!
I'd add flour to the list. Even if it's all the same type (say all purpose / plain), there can be differences in the protein content etc. between brands even before it's brought home. Then it changes as it gets older, and often gets a bit more moist in the cupboard.
I think Ann's conclusion on the pine needle soda was way too conservative. The Co2 bubble explosion, alcohol reading, and petri dish tests showed a remarkably clean beverage containing just wild yeast. Wild yeast fermentation is a common cultural practice all over the world, and when the results are clean like hers, it's remarkably safe. I don't mind that she chose not to drink it, that's fine. But as an educator and someone people look to as an authority on food, it would have been nice to give viewers a little more context about how common these beverages are and for how long people have been drinking them.
I still have a dissatisfaction when Ann in her older video called the Dragon Beard Candy "Korean" when it is originated from China and is still commonly available in China today. On the other hand, I think Ann is entitled to be conservative on home fermentation in her video. If someone drank a homebrewed pine soda and got sick, Ann might face undeserved criticism for not discouraging people from consuming it.
@@ultracapitalistutopia3550 The origin of dragon beard candy varies. Some legends say it originates from china, but strangely enough, very similar desserts popped up all over Asia at the same times, such as Persia and Turkey. It's always difficult to say where a food originated because we only get it being written down in books once it becomes popular.
I don't watch Emmy too much but I definitely agree with you, she does a great job experimenting and is definitely one of the few food TH-camr I'd trust wholeheartedly to give an honest opinion.
Which is why it was a little frustrating that her edit made it look like Emmy did not like it, when all she said was that it did not taste lime Sprite. 🙃 In the video Emmy said it is a very refreshing drink and she liked it!
@@curlzOdoomthe editing of the whole pine needle section was off. There's a clear bias against videos promoted by other popular youtubers that comes through in these debunking videos that is quite disappointing to see. I was expecting a "if you want to try this in a safer way do X!" Not just a bland "don't try it" There are LOADS of naturally fermented drinks out there.
@@harmonic5107 fermentation its a tricky thing, and a lot of people trying it might not be careful enough to not hurt themself/others (like getting themself and/or others food poisoned or making slow timebombs with glass bottles) And like it was said in another comment about the cookie recipe, people says they follow the recipe/instructions when they didn't or replaced something and don't take responsability on the end result being their fault
@@harmonic5107 That's kind of the thing with this kind of fermentation, as Ann said, the type of yeast found on the needles will vary depending on the region/variety, it's better to be safe than sorry. A lot of fermented drinks are made with the knowledge of the type of agent they're using for the process. The ones with almost no real risk are those used in breweries. Even with the proper ingredients, user error( which is more probable considering the fact that the people trying this aren't aware of the risks and preventitive measures) can make a drastic difference and it's practically impossible to tell which yeasts are on the needles without an expensive test behind it
To add on the cookie debate, stock photo's of food doesn't always mean it is a picture of actually edible food the foam head of a beer glass in a photo is quite often dish soap added to that you also have digital retouches in the photo's
About the pine needle sprite. In Finland we make syrup, wine and non-alcoholic sparcling wine from needles. BUT we use only the new growth, light green tips from a SPRUCE, cause the taste gets bad when the needles age. The taste is unique, not even close to sprite. The drink is also somewhat amber color. The drink can be found with the word kuusenkerkkä, which is also the name for those new growths in spruce.
What really confuses me about the last story is that if her ability to stand trial hinged on her diagnosis, why didn’t the court go through the process to acquire her actual records? You'd think that would be the first thing they'd do, and not something they looked into only after reddit got involved
I'm not surprised. I have knowledge of a much lower stakes case with my hometown DA, who decided to continue prosecuting an disabled vet on trespassing and petty theft charges even after being given the correct documentation that he had permission to be there and take the item for repair and the person who filed the initial police report had lied and had zero legal grounds to make the complaint. Poor defendant had to pay for a lawyer while the Ahole that kept filing false police reports never got justice. So not actually building their own case, I'm not surprised anymore. Seems like district attorneys shouldn't be elected
@@handsoffmycactus2958he really needs to be in an elderly care home or something. He’s not a good person but I can’t help feel bad for him; reminds me of my late grandfather who died of Parkinson’s dementia. Same speech patterns and shuffling walk 😕 his wife should be ashamed of herself for helping to drag him around the world
@@nicohusky yet he's still infinitely times better than the person who was president before who couldn't even form a coherent thought and rambled on about nonsense. Biden seems to have a lot more of his mental faculties than you people at least lmao
Not about spreading issues, but Alton Brown did an episode of Good Eats where he did several variations of chocolate chip cookie recipes to show how to adjust the texture of them (chewy vs. crispy, etc.) to your liking.
There are quite a lot of drinks that include live yeast. Including many beers and brewed softdrinks. (Traditional root-beer recipes will have yeast in them. Although the commercial brands are not actually brewed, they're just made with flavor syrup and carbonated water.)
@@dawnkindnesscountsmost5991 hahaha speaks the voice of experience? Milk and cookies are always a win, gotta say the only ones I don't think I'd have eaten were the ones still raw inside.
Back in the 1700-1800's in Sweden (and probably older times as well), people would use a block of pine bark as yeast for bread. The dipped it into warm water and added to the dough. I found that fascinating, and very cool. :)
Also to the guy that said "remember, baking soda makes things SPREAD OUT"...like...what? It's the same as baking powder just without the acid. It does the same thing!
"It's up to you if you want to drink it or tip it out. I know what my choice would be " Why did I half expect the camera to go to Dave taking a swig of the sprite? I'm sorry Ann, but he's ate some pretty terrible things before in the name of science 😂😂
The pine needle sprite made sense to me when I saw the sugar and when you mentioned yeast in the pine needles. Yeast makes things expand, to start with. But yeast is also used in CO2 generators for planted aquariums. Sugar is sometimes used in CO2 generators as well. By having yeast and sugar in the bottle together and fermenting it for 3 to 4 days, you're basically creating gas build up, which is why there's fizzing and a little bit of carbonation. This is basic nature-made chemistry.
I think I've always used expired baking soda, because I never buy it until the old container is empty. There are ways to make drinks from pine and fir needles in sanitary ways, and I'm guessing they'll taste better than this simple recipe.
I've never heard of baking soda expiring but baking powder yes because of the acid in it, it's the acid that expires in baking powder, not the sodium bicarbonate aka baking soda.
Baking soda doesn't really expire unless you get it wet. Baking powder on the other hand will start reacting with itself and degrade over time. You can just sprinkle some baking powder in water and see how much it fizzes to see if it's still usable or not. If the fizz is aggressive, you are good to go.
The baking powder I'm using rn expired 2 ½ years ago (I bought a case at 90% off in 2021), it works fine, I just add a little apple cider or balsamic vinegar
I really appreciate that you go through the whole experiment and show why things happen the way they do even when you could probably just tell us right off the top of your head why the hacks are failing, I really enjoy watching the whole scientific process and the information sticks in my brain better this way. And the advice about weighing your ingredients rather than using other measures blew me away because OF COURSE that's how it should be done yet it had never even occurred to me. Learned something new from you again. :D
As someone whose job is to look for cancer, that first shot you showed of the three images side by side made me say out loud, "Um, how did the tumor move?" Literally, less than 2 seconds had me suspicious.
im close to the furthest thing from one whose job it is to look for cancer, AND my bias was to believe the supposed cancer patient, and even i noticed a lack of major deformation/displacement. granted, i wouldnt know if thats a correct assumption to make, since sometimes things can be unintuitive like that.
i'm no doctor but i can just look at that thing and know it's photoshopped. i would be skeptical even if skepticism wasn't the point of looking in the first place.
It's some seriously terrible image editing; you don't even need to be an oncologist to see that. The fact this story had any support is honestly baffling.
If you'd like to make your own pine needle soda in a much safer way, consider making a strong tea of pine needles, rigorously boiled for at least one minute, then making a syrup out of that tea and using that syrup to flavor carbonated water.
@@itsgonnabeanaurfromme for most fun syrups I would advice people to basically make a strong tea and add sugar to it in a pan, mix it up real good to then filter it. That is how many syrups are made
When baking cookies the other thing to keep in mind is how you bring your ingredients to room temp. Most recipes tell you to make sure your butter and eggs are room temperature, some in a hurry will try and speed up the process in the microwave (usually for the butter), without realizing the middle ends up melted. In that instance I have always ended up with spread out thin cookies (not far from a lace cookie lol). So make sure that your ingredients are warm without being too soft. Hope this helps :)
So glad you mentioned the photography and the fact some people will use stock images or tweaked images that are NOT the result of a recipe. I think this happens a lot :(
Another thing that can cause inconsistency in home baking vs recipes is oven temp. Some ovens can have hot or cold spots, or be off in temperature by quite a bit. This video showed that it doesn't matter hugely for chocolate chip cookies, but it can matter more for other things. Getting an oven thermometer can help identify if this. In my case my apartment had an oven that wouldn't turn the heating element back on until it was ~100F below the set temperature! Great video as always.
I know.. she is a scientist but doesn't understand how to properly run an experiment or perform a fermentation recipe??? Any basic Fermentation 101 book tells you have to do that. This woman makes it seem like "oooh this is dangerous and messy... see you should not play around with fermentation...." .... 🤨🤨
Thank you for the cookie experiment. I cooked thousands of cookies for a camp kitchen and noticed that the ingredient ratios were the only real factor on cookie shape after loads of trials.
Really glad you went through all those cookie suggestions to debunk them. I immediately thought “butter to flour ratio” when I heard the initial question, but testing the validity of all the others really does help us all learn.
I love your debunking series! They're always my favourite videos to watch. Once I was at my Aunt's house making cupcakes and her baking powder expired 14 years ago. They still tasted nice and did rise, well I think at least.
Honestly, wild fermentation is something done for thousands of years all around the world. Having everything sterile and coated in protective plastic is definitely not way to go... But if you are really scared about what wild yeast can do to you, you can still kill the yeast by heating the finished product to 140 F (60 C) and of course then cooling it for at least 24 hours.
I made a ginger bug over Christmas and have made my own "sodas" since then! Yes, it does work and is safe to drink. My favorite is grape, but apple cider is a close second.
Thank you for exposing the stock footage tactic. It seems so obvious now, but I never even considered that recipe websites were doing that. I always just assumed those were pictures of their actual results
I recently read a funny but true line: "Do y'all remember, before the internet, that people thought the cause of stupidity was the lack of access to information? Yeah. It wasn't that." - Sad but true 😞
Ann, thanks so much for the shout-out, and I'm glad you liked the Niceta (woman who faked a brain tumor) video. Your channel rocks! (Though I personally remain a mess in the kitchen.)
I have so many more questions now, so I'm heading over to watch it right now
Who was the reporter confirming the scans with if the Oncologist doesn't exist‽ Why did it take multiple professionals to recognize a Photoshop job I could have done on my phone‽
You did some great investigating.
I believe sentencing for that trial is today, is it not? Update? 😁 Great work persevering to out her clumsy fakery.
@@thebeastfromwithin3024 Thanks!
@@masondegaulle5731 >I believe sentencing for that trial is today, is it not? Update?
Her original sentencing hearing was in January, but it got rescheduled due to her attorney become ill immediately beforehand. It was rescheduled for today, and believe or not, it got delayed again because her attorney either got sick again or hasn't yet recovered from the first time around. Personally, it seems suspicious.
Hey canadian here, the indigenous people of my area (ojibwe) have been making pine needle soda with white pine for thousands of years! The yeasts on the pine needles depend on the type of pine as well. Because of the different reactions we only used white pine in this area, and because we know the yeast on them is harmless. Please do research before trying this recipe and foraging in your area though! Maybe the folks in your area have their own history with pine needle soda too :))
Edit: I'd like to acknowledge that Ann, as a scientist and content creator with a large platform did not do her due diligence with her experiment or research. Intentions aside, there's a long history which continues to this day that vilinizes indigenous culture including their foods and drinks. I don't believe this was intentional on Ann's part but it's just another way that culture becomes stigmatized.
This is a great contribution! As someone who enjoys researching and experimenting with fermentation, I felt a bit unsettled with what seemed like a bias against home fermentation. Yes, people should do proper diligence finding out the right information, but it's not good to just use a broad sweep to undermine generations of practice and knowledge. I would have been happier if she had just said "I can't guarantee that the correct pine/yeast grow here, so the experiment wouldn't be accurate."
I grew up in Arizona and the Dine (Navajo) and Hopi peoples used Ponderosa Pine in ALL kinds of things for millennia. Not sure where the miscarriage thing comes from that she mentioned.
Plus, I lived in Austria for years and used to drink Zirbenschnapps and elderflower beer/syrup and a LOT of neighbouring countries have their own versions of Pine Schnapps and Pine Soda. I don't get why TikTok makes out trends to be "new" things. It's probably just a tragic result of urbanization that people get out of touch with historical foods and get amazed when they try rustic stuff. Kinda like "homesteading" aka wealthy city folk trying peasant traditions. Can't wait for a "mushroom foraging" trend to pop up and have people getting violently ill because they dont hire a mycologist to come with them and teach them how to tell their local species apart.
Definitely gotta just go ask an elderly person if their parents/grandparents used to make something and see how many of these "new" trends are old staples for sure :)
From what I've read, pines, fir and spruce are safe to use.
I prefer your comment over her smug and superior attitude. Is seamless like the thing that she's getting from her books and being on the internet a lot is going to her head all of these videos coming out here recently her attitude just has changed she used to be fun and factual now she's got a looking down her noes at people feel.
@SandraNLN
Here too, where I live in the pacific NW, everyone here has made pine tea and pine soda for probably millenia.
Fermentation enthusiast here! The pine needle drink is a kind of wild fermentation. The fact that there are wild yeasts and bacteria in the drink does not necessarily indicate that they are unsafe for consumption.
Wild fermentation can be tricky because the results are unpredictable. For anyone who wants to try this at home, here's a couple of tips from someone with several years of homebrewing experience:
1. Don't add too much sugar. There are lots of resources online to figure out how much to add, but as a reference, when I prime a 10 liter batch of beer, I only use about 50-55 grams of sugar which is not a lot. Try a homebrew priming calculator to get the right amount of sugar you need.
2. Try fermenting in a plastic bottle instead of glass. You can squeeze the bottle to feel for the amount of Co2 that has been released. If the bottle is hard, you're in for a fizzy drink.
3. Put the bottle in the fridge about 24 hrs before drinking. One of the reasons the people in the video got these huge geysers of carbonation but then the liquid itself wasn't fizzy at all, is because they didn't chill the drink properly. Chilling the drink makes the liquid re-absorb the Co2 that has been released. This results in a nice overall fizz. It also makes the yeasts and bacteria go dormant and settle at the bottom of the bottle.
4. Don't fill the bottle up all the way! Leave a gap of about 2-3 cm under the cap. If you fill it up all the way, say goodbye to your nice clean kitchen.
5. TRUST YOUR NOSE AND TONGUE. If it smells bad, dump it. If it tastes bad, dump it. If it smells and tastes good, you're probably ok. Our senses are really good at sniffing out bad fermentations. If you get some bad yeast and bacteria in the bottle, you'll know straight away when you smell it.
I hope these tips help anyone who wants to try this, or is interested in any sort of homebrewing or fermentation project. Good luck!
I really hope that Ann reads this because there's just... I love her, but oof.
Haha I just wrote a similar comment! Happy to see other homebrewers stepping up to the plate :)
I appreciate this--this is exactly the information I was hoping for when I clicked the video, but came away very disappointed.
You can't turn pine needles into sprite. People like you are why her channel is so important.
YESSSS ! I said something similar but less detailed. MANY years of fermenting and home brewing (literally) under my belt. Be clean and use your senses and it's a great way to make good products at home!!
Kudos to that doctor for not giving up when everyone else just believed the lies! It's amazing that no one else has picked up on this Ann. Well done for digging up a real medical hero
I'm more worried about that oncologist who claimed that the pictures were real, what is that guy doing? It can't be legal.
I watched Dr Stones most recent update the the story is completely wacko
@@tuomasronnberg5244 I believe that the phone number supplied for the 'oncologist' was fake!
I would expect a doctor to be able to tell.
What im impressed with is the politician that called the bluff and didn't back down when it became a news story.
The whole story is insane on so many levels that I am surprised it hasn't gotten national attention yet.
I'm Canadian, and the pine needle "soda" is what we call "spruce beer" here. It's based in Indigenous knowledge and was drunk often in winter because spruce is very high in vitamin C. Basically it use to save colonizers from scurvy.
Contemporary spruce beer/soda tend to add varying amounts of sugar, and imho are very yummy. But lots of people don't like the taste of spruce. It's also sold commercially, so I'd imagine those versions are safe.
Oh 'spruce beer' makes so much more sense to me, that's a much better name.
@@sweetlorikeet Bière d'épinette en français.
I was in scouts in Michigan. We were shown how to make pine needle tea in order to get vitamin C.
I made pine needle tea once after seeing it in Man Vs Wild. Its really good (and very tart).
Thank you for this amazing knowledge!!!! 🙏
Gross Food that must be tasted => "Here you go Dave!"
Tons of delicious cookies => Dave is nowhere to be found.
"Dave's not here, man..."
Cookiemonster has to be feeded
Poor Dave
😂
Classic Dave 😂
Back when I was starting out as a ghostwriter, I wrote a bunch of cookbooks for clients. I can absolutely confirm that SO many cookbooks and articles out there use stock images rather than actually making and photographing their food. Worse, I can also attest to the fact that in some of these books, the recipes themselves weren't even tested before making it to the page. Now this is mostly for cookbooks self-published on sites like Amazon with minimal quality review, and probably not for a cookbook you would buy in a real bookstore or from a trusted seller. But it's definitely happening with online articles, so for those who tend to browse online for dinner ideas like I do, know that it might not be an error in your cooking; it could just be the product of an overworked and underpaid content writer
I think that even if you can't afford a professional photographer and hours of recipe testing, everyone should do the bare minimum of making the recipe at least once and taking your own photos of it.
Most people nowadays have a smartphone with a decent enough camera and if you're publishing recipes online then you probably have a computer and can get some basic editing software.
I once got a recipe from a purchased kit that was missing a step. Did some googling and found not the full recipe, but the site they'd probably taken the recipe from. Eventually I found an alternative recipe with the information!
My husband's favorite cook book is from America's Test Kitchen. They spend a lot of time resting recipes and finding alternatives that will work as well or almost as well as the intended ingredients, and even tell why certain steps are necessary/common mistakes to avoid.
Yeah if you watch B. Dylan Hollis he does videos where he makes recipes from old cookbooks and you can tell none of them were ever tested. They'd just be randomly made up crap based on a certain ingredient the book was trying to push. These would be actual big cookbooks too not just little independent people. I think, if anything, it's more likely from the bigger places because they're a big company that didn't want to spend the time nor care if the recipes are real. Meanwhile a small independent baker writing a cookbook (at least back during the recipes Dylan makes) would have more pride and take more care in their book. Nowadays though it's much easier to do things like publish on Amazon or a blog so people just don't care really.
Even getting a cookbook from a reputable publisher is hit or miss. I have a gorgeous hardbound cookbook from a chef who had her own restaurant in Austin TX and it’s so clear that no one tested the recipes, there are errors everywhere and many of them just don’t work.
So much respect for changing only one variable during experiments, and your commitment to that. I'm married to a secondary school science teacher and he is in furious agreement!
But I'm very sorry for your walls 😂
Not only that but making multiple cookies per experimental group to account for variation
@@OriLOK2😂e no
Ann is a qualified food scientist, I expect she is quite familiar with the correct procedures.
This is a good way to demonstrate the scientific method to children in a way that they’re familiar.
I really wanna know the cookies recipe)
pine needles are high in vitamin c. fermenting pine needles is just like making your own kombucha, or kimchi, sauerkraut, yogurt, cheese, etc. there are always risks with home fermentation if you do it improperly.
exactly. First, obviously make sure that all your utensiles are clean and sterilized. Always use the proper materials.. like airlocks and proper glassware. Sigh.
My grandpa used to ask people if they wanted a "Pine Float". If you answered yes, you would get a toothpick floating on the top of a glass of water. Hilarious, grandpa.
My grandmother said she used to go to a soda shoppe with her friends as a kid and talked about getting Pine Floats there! I thought it was just something silly from that one place - apparently it was a thing?
My dad did that! This video reminded me of his laughing at my shock upon receiving the "Pine Float". Such a dad joke!
This isnt dad humor, this is grandpa humor - perfect!
@@ginnii25 he actually was a soda jerk. He had a whole setup from a pharmacy, that was being renovated, installed it, but only the faucet worked. The rest was for show.
My Mom did that to us when we were kids. (I was under 8) She thought it was hilarious. We didn't. I got her back many years later. (Mac & cheese made with habañero cheese.🙂)
Pastry chef here … I’ve used baking powder that was 5+ years old . Still worked perfectly . My yeast is 6+ years old … still makes perfect bread .
Yeah, there's missing or incomplete information here. To start, baking soda doesn't go bad. Baking powder is a mix of baking soda (alkaline) with cream of tartar (acidic). It takes a very long time to "go bad" if kept dry. However, moisture can ruin it immediately as the powders will react with each other given the chance.
In other words, properly testing "old" baking powder would mean spritzing some water onto it a few mins before mixing it in, and the effect of not having it wouldn't be apparent at the surface, but in the CO2 bubble pockets inside.
@XenusMama do you refrigerate your yeast or is that unnecessary?
ive also been producing my own yeast i use for baking from the dried bits in my undies
@@loitran533what 😂
It's interesting to see how many cultures have used pine needles to make a form of drink. In Sweden, it's also a thing. I would say making your own berry juice is a classic tradition during the Swedish summer. I've never tasted it personally, but we have lots of pines, and I like their smell on a hot day.
Right, that's interesting how common it is. In Bulgaria we use pine needles for to make tea or syrup.
Probably because pine needles are both edible and more nutritious than one might initially suspect, and humans in pre-industrial cultures were very keen on eating anything that wouldn't outright kill them.
I'm Swedish and I've never heard of pine needle soda here. Eating new spruce shoots in spring, though, that's definitely a thing. And I make elderflower cordial every year, but that's not fermented, and neither are the fruit and berry squashes (saft). I'd be very interested to hear about your tradition of making a fermented drink with pine needles (tallbarr)!
Hello, German here! In northern Germany we make a fizzy drink like a sparkling wine from elderflower. It's done here since olden times and besides sometimes a cork suddenly coming out while sitting and fermenting I never heard about anything bad happening.
Same in Northwest UK, My mum used to regularly make elderflower cordial and wine from foraged elderflowers.
Yeah!!! My grandma used to make that. Reminds me of my childhood.
I still forage elderflower, but I make syrup with it for cocktails!
Even cider and "Most" (talking about german fizzy drinks) from apples are made this way. Yeast fermentation.
Same in Hungary!
The pine needle "sprite" harks back to what used to be called a spruce beer. Pine needles and spruce are actually fairly high in vitamin C, and yes, are edible - if not exactly tasty. While heating them removes the vitamin C, this was more just a way to prevent scurvy. Townsends has a great video on it.
Yes!! Love Townsends and Tasting History
If you get the new spring growth, and not the mature needles, they are quite tasty. They have a tart citrusy resinous taste, like hops but without the bitterness.
I personally like young spruce and pine shoots. They taste pretty zesty.
call me crazy but I actually do think they're tasty, I sometimes make tea out of them, but only if I can identify the tree and know that it doesn't get sprayed with any pesticides or other chemicals
you're not crazy, that's an old indigenous drink in my part of Canada. If you can identify the safe kind of pine to do it with and get fresh spring needles (as zero player game notes) from a tree safely isolated from pesticides and road salt, it's actually pretty good.
As someone in Korea, we also drink pine needle soda. It is not a health drink, but a cultural food that is part of Korean heritage.
Yummy
If you don't mind me asking, do you know what type of pine is usually used?
What on earth is a “cultural food” 🤣 first of all, it’s not food it’s a drink. And secondly, it’s literally a drink. It’s not that serious, Jesus Christ
@@handsoffmycactus2958 cultural foods have attached meaning beyond simply being food. If you’re American then traditional thanksgiving foods like turkey and pumpkin pie would be considered cultural foods. They’re deeply embedded in a cultural event or experience. Chicken soup when you’re sick might qualify too! Or birthday cake.
@@handsoffmycactus2958 🤡
As someone from Austria, I can smell that drink and what would I do to taste that! We use a specific type of pine to do syrups, infused honey, but 99% we consume it in form of schnaps and liquor. Although for alcohols and drinks, we use the pinecones, not the needles. Once a year, we're going on holidays in the mountains and at night, there is always someone who brings out a bottle of Zirbenschnaps.
I am yearning for this the whole year!
The pine needle soda is using wild fermentation, and results can very depending on several factors including the naturally occurring organisms in the air and the temperature at which you fermented. More organisms or higher temperature= more fizz. Fermentation is safe and very healthy when done correctly.
@@screamingopossum7809 youre so mad when she literally just said she can't confirm whether it's safe or not, which is true. take a deep breath baby
@@screamingopossum7809 something being cultural doesn't mean it's safe, have a nice meltdown though
@@gargledavid it sounds like you’re the one having a meltdown 😬
@@squares4u ok lmao
"when done correctly"
the average person is following tiktok videos with zero information and home "fermenting" themselves into botulism. the point is most don't do it correctly, especially the idiots blindly following tiktoks without doing further research
About the pine needle drink... It's not a new concept 😛 here in Finland they sell a drink extract made from conifer trees. You can taste the forest! Also tea. 😊
Wanna marry me?
In România as well and it's traditionally used in colds and sore throats. It can also be combined with sparkling water, but that is just for the taste. 😁
Heh, torille! Mietin ihan samaa. Myös muumithan syövät havunneulasia ennen talviunia😉
WTF en oo ikänä kuullu tästä. Minkä nimine se on?
@@Twiddle_things Havupuu-uutejuoma! Tokmannist saa, terveyskaupoista myös ja joistain isoista S-marketeista ja K-kaupoista! 😁
17:14 "alcohol has a higher boiling point than water"
I think she meant to say it has a *lower* boiling point than water, which means alcohol boils at a lower temperature and therefore would evaporate quicker than water
Nice catch
yeah that really caught me off guard 😭
Where I live in Germany there are people making jelly from young spruce or fir needles growing in spring. They are called "Maispitzen" and the jelly is really delicious, tatstes a lot like honey. But with older needles I would assume they would taste quite bitter. Like the resin.
is this a certified Pälzisch moment ??
We call it “Tannenzipfelhonig“ 😊
I think the pine needle soda is meant to be a homemade version of the Korean pine bud drink from Lotte. They probably said sprite because people are more familiar with it
It's essentially a pine kombucha, which CAN taste sprite-adjacent, IF you use more than JUST pine needles lol
i imagine adding citrus would help make it a more sprite taste since its lemon lime@@CherryGryffon
I wonder if its supposed to be like Canadian spruce soda?
The species of pine makes a huge difference, too, in the amount to sugars and flavor. It is helpful for these recipes to be knowledgeable about the different pine species that are popularly consumed in your area. In North America the pine species eill be different than Korea, or China, etc. I'm not sure if Australia has any of the types of pine that are good for tea native to there. Are any of the introduced subtropical pines good for consumption?
People have been making drinks from evergreen needles for millennia, it’s only a “trend” because someone put it on TikTok.
One experimental note - you used a dry swab as a control. A swab dipped in boiling (sterile) water, then swirled in the air until approximately room temp would be a superior facsimile to the primary test condition, as well as our yeast condition, as a liquid is more capable of both holding and lending deposits than cotton.
LMAO somebody just finished microbiology 101
@@ReviewTechAFRICA Lol. Good one. The truth is that I studied mycology and culturing practices when I was a around fifteen. Learning is just a passion of mine, which explains my love for Ann's content.
@@christopherkarr1872 Of course lol. It's always the "self-taught" people who try the hardest only to end up sounding like a fruitcake to anyone who actually has formal training in that field. I knew you were a pseud as soon as you said "superior facsimile" 🤣
@@ReviewTechAFRICAyour comment history is very angry
@@ReviewTechAFRICA its rlly not that serious
Spruce soda is very common in a lot of northern countries like Canada and nordic ones, but it's never called sprite.
Spruce soda, which is called Spruce beer or bière d'épinette, when brewed the traditional way does turn alcoholic if let to brew too long, hence the 'beer'. Today, it's made with spruce-flavoured syrup and carbonated water. It's delicious, but it's not Sprite at all!
Reminds me of Zirbenschnapps. Just mix that with some soda water-- delicious! Nothing like a sprite or any sugar-soda
Never heard of the spruce soda, but my grandma prepared spruce sirup by boiling water + needles + sugar until it got that thick sipury consistency. She prepared a lot of different sirups depending on season and what ingredients she had at hand and I always loved visiting her and making myself drinks from them. I don't know if spruce soda tastes the same as spruce sirup, but of it does, it doesn't taste anything like Sprite.
Now I've never had pine sirup, but I have a beautiful pine forest behind my house so I might try making some just to compare it to spruce😅
Yeah, though the recipe I've seen you boil the spruce tips and strain rather than leave the needles in the bottle. I suspect leaving the needles in when pressurized makes the bubbles more active when you open it. Which makes for fancy video but is a waste if you wanted to drink it instead of spray it everywhere.
No. Sprite is something else.
Oh my GOD, THANK YOU. I've read, metaphorically, a thousand different solutions of dubious impact before finding your video. I was desperate because, no matter what I did, my presumably perfect recipe produced incredibly flat cookies. I thought of everything: chilling the dough, buying silicone sheets, not buttering the pan, setting higher or lower temperatures, everything. The silicone sheets helped a bit, but not enough, and nothing else seemed to work. I couldn't fathom why. I was blaming the hoven Itself. But in reality It was so stupid simple. Thank you. ❤ It was the butter. 🤣 I simply used too much butter. 🤣 Two more spoons of flour in the batter, and the cookies came out PERFECTLY. You saved my cookies. You hero, you genius woman.
everything in this video is wrong. to have cookies not spread use casters sugar, and freezing the dough DOES help regardless of what this says
@@LynnHermione She baked a bunch of cookies and told you what happened, how is "everything" wrong. You might also use a slightly different recipe, where it makes a difference but she mentioned the leaving time matters so that could be the reason that freezing works. If you know why the sugar or freeze makes a difference say so.
@@LynnHermioneshe legit just proved that you ate wrong, so if you left them outside of the freezer for the same time you would have froze them it would be the same.
One of the other differences she missed is milk. Lots of people just use whatever is in the fridge, but if the recipe calls for whole milk, you need that fat, skim milk will change the end product. There is also a problem of substituting butter for non-butter (margarine, low-fat, dairy free, etc.), and I'm wondering if the type of chocolate chip might make a difference as well, particularly if it's one of the cheaper types. Won't the vegetable oil leak more, making it a greasy, spreadable cookie?
I'm not even touching the topic of different egg sizes around the world or egg freshness, but that's a variable too.
Finally, I agree with the professional bakers who are saying some of what she said is potentially bad overall advice. The problem is Ann tested each of these one at a time. And yes, that is a scientific first step, but many recipes combine multiple changes in order to achieve a particular texture. So increasing that butter quantity, freezing it, and using a specific type of chocolate chip might be right BECAUSE of the temperature/time the recipe indicates.
I feel like because baking is a science people assume it's going to be overly complicated and that changing the end result requires making a bunch of tweaks to seemingly insignificant things, but in reality it's pretty simple. Something with a higher ratio of flour is going to have more structure. That's all there is to it.
I lost a 16 year old family member to glioblastoma weeks ago. It's a terrible thing knowing someone who wasted away from such an aggressive and debilitating disease. It's also horrifying that someone would pretend to have brain cancer to get themselves out of trouble. They should be ashamed of themselves.
sorry about your loss. it rlly is a horrible thing to see someone go through and its sick that someone would lie about it
The other concerning thing is, 'here's evidence that you're faking it'.
'I refute that evidence, it's clearly this...'
'No, check this because...Google'.
The whole back and forth with the evidence. ☹️
Sorry for your loss.
there are people who exist nobody would ever lie about being sick.
My friend has this, can’t believe someone would pretend to have this
I am so sorry for your loss. Words cannot express how awful it is to hear of children dying from such diseases. I’m so so sorry. I hope you and your family are holding up alright. All my love
15:30 Noted: When testing a recipe that supposed to produce fizz, open it outside. Thanks for taking the hit for us! 😊
I've made that mistake. Had 2 bottles of kombucha that I let ferment for a little too long. Painted my ceiling and walls with the first. Learned my lesson and opened the second outside. Shot the cork off about 50 feet. Those glass bottles were basically bombs and if I dropped one it probably would have put me in the hospital.
@@Lardman678probably not the hospital, but definitely a massive mess.
The pine soda is something we drank decades ago in the south of Austria, but mainly we use the pine needles by extracting their contents with a 60% sugar solution. The result is something that looks like honey, and is an amazing syrup for a tea when you got a cold, or to slowly swallow when you have a sore throat, cough, or that annoying coughing that you keep for 2 weeks after you were sick and there is this tickle and you go insane.
In Ukraine, when I was growing up, we used the preserve of spruce tree cones for the same exact purpose. It's made from very young cones when they are still soft, and it was the only thing that would actually help with colds that I managed to constantly catch back then.
What? Where? How is it called? What does it Taste like?
I infuse honey with cinnamon and get a nice syrup. I'm thinking it could be a similar outcome.
Very high content of vitamin C.
Had this at my bf's grandma too... A syrup... It's good thooo
17:00 Gravimetry readings also don't work to determine whether there is alcohol being produced or not, they simply allow you to calculate approximately how much alcohol has been produced **assuming** that the microbes present did in fact convert most of the sugars they consumed into alcohol and CO2 through anaerobic respiration like baker's/brewer's yeast would.
Pine-needle soda is a traditional drink in my region of France! We have many species of pine needs (which we don't all call pine needles in French, they have very different names) and there is a long history of using pine as medicinal herb. We still use herbal medicine a lot in my region for minor illness and injury and pine is great for winter sickness. It also smells amazing so we throw bundles of it into the fire during the winter solstice and holidays to make the hearth and main room of the farm house smell great. We make pine needle soda a lot and we also make something we call "Champagne des Fées" or "Faery Champagne". It's made with elderberry flowers in the summer, with the same recipe as pine soda. Sugar and water, mainly, but in our community we also add some lemon and lime juice and a table spoon of apple cider vinegar per litre of mixture. Anyway, so happy to see you cover this as it's such a core part of a kid's childhood in our region of the Black Mountain!
in czechia it's the same .. there is one for drinking and different one for massages which has 60% so when in begining of pandemic were all hand sanitizer sold out, we bought this massage ointment.
> Champagne des Fées
We also make it in Romania! We call it "socată", from "soc" meaning "elder tree". We also let the natural yeasts take care of the fermentation, although some people use store-bought yeast instead.
Really? Wow! I'm from Poland, but we also use pine needle for medicine. It's great to know where pine-needle soda come from.
Pine needles and pine comes have many medicinal properties and I've seen them used in many countries across Europe :)
Drinking some pine schnapps as I'm watching this 😅
Yes turpentine helps a lot here and we're not talking about the kind they reformulated in America and then use it as paint thinner although many things can be used that are natural as well. We're talking about pine in a tincture. Deworms you etc
The experiment on the alcohol content is SO important. It's only around 2% but many people are extremely strict about being sober (religious reasons, recovering addicts, medication interference, etc.). I've seen so many videos online telling people to make this and none mentioned that it could be slightly alcoholic.
I mean, if you put organic material with sugar and water into a bottle, and dont know that will produce alcohol, that is on you. No functioning adult should be that uneducated on basic matters.
Also for people with liver diseases, it’s highly recommended to avoid alcohol
As a straight edge I appreciate the consideration, I don’t think ppl quite understand how terrible it would feel to even accidentally consume alcohol when you have decided against it
Yes, I remember seeing Emmy’s video and thinking it would be a good gin alternative. Apparently not!!
All fermentation creates ethanol while breaking down sugar, that’s how alcohol is made.
Another thing to consider with the cookies is altitude! My parents live at a really high altitude outside of Denver, CO, which means water boils at a lower temperature, which can throw off all sorts of things in baking. My mom's cookies always come out flat unless she adds extra flour (there are high-altitude adjustment charts that you can use to adjust for the difference).
Exactly. I hate this water boils at 100°C nonsense people spout. It’s not entirely accurate. Also it depends on mineral content of the water.
@@handsoffmycactus2958 it's not nonsense, water boils at 100°C when the pressure is 1atm ,if you are at a high altitude the pressure is lower so water boils at lower temperature; theses things are taught in every high school science class .
Lived in a high elevation area and yeah, it took me around 5 or 6 attempts to get bread right.
Yeah I grew up in co and hated baking but now I’m a professional baker at sea level lol
@@dDoodle788according to that same science the entire troposphere should be the same pressure but that isn't true.
Also water boiling is around 100,5°C for me, 6M below sealevel
Since you don't like the pine needles sprite.... how do you feel about homemade Kambucha, Sriracha, or sour dough starters? How about fermented pickles? Fermented Salsa?
Exactly my thought. This video seems to say if anything grows on a petri dish from it, toss it. Just absurd
also any type of kimchi! it ferments naturally and is actually very healthy because of it, which is why it's such a big tradition in korean culture. and if you don't invite any "foreign" bacteria into the kimchi (like using a utensil with saliva on it etc) it won't grow mouldy and lasts for a long time. fermentation has a long history especially in indigenous canadian communities or various asian cultures, so it's odd to dismiss it like she did
@@h0ttestf4g as an anglo australian she should be familiar with bread, cake, beer, wine, cider, champagne, sourkraut, yoghurt, cheese and fermeted pickles like cucumbers. these are all fermented foods and drinks common in her culture. her being weird abt fermentation makes no sense really.
maybe australia is too hot to still make these things at home safely so they're not familiar with these traditions anymore? but in europe a lot of people still make pickles, sourkraut and fermented fruit drinks ("wines") themselves, especially when they have a garden
@@h0ttestf4g fatima you sure are crying. you think only non white people ferment things? racist trash
Going by this we'd all better take to our "bubble boy" bubbles, as exposure to....anything....is going to involve unknown strains of wild yeast.
Might not matter too much for cookies, but I'd think that regional differences in the type of flour used would also make a difference - I wonder how different an "all purpose" flour would be from america vs australia, and also just different brands.
All purpose flour in the US has more gluten due to the wheat being bred to be more resistant to the cold
i know in particular king arthur brand flour has more gluten in it compared to others
Which I believe is the reason in the US and Canada all purpose flour is sometimes used in breads. In GB the equivalent plain flour would be much less successful.
@@kalesmash1339And Canadian AP flour contains significantly more gluten than American! Canadian AP flour even has more gluten than American bread flour.
The reason is not cold tolerance, though; high-gluten wheat varieties grow better in areas that get more daylight per day in the growing season. In fact, any variety of wheat will contain more gluten when grown further away from the Equator.
There's a reason that the most common brand name of bread flour in Italy is "Manitoba".
@@Ea-Nasir_Copper_Cowhat does manitoba mean
I’m confused by the concern over live yeast in the soda. Wouldn’t any fermented drink, such as kombucha or ginger beer, contain live yeasts?
Honestly, though I love Ann's work, I think sometimes she has a very "white modern financially secure suburban" kind of blind spot about traditional or other cultural preparation techniques, ingredients, and equipment. She's used to yeast being something you buy, not harvest.
@@trishoconnor2169 how it changes the scientific results tho?
@@rayhimmel7167 The problem wasn't her test results, but her unscientific conclusion. Her test showed that yep, there's some kind of yeast in there. That much is fine. However, her conclusion was that it would be imprudent to consume the product unless you had the facilities to sequence the DNA and determine the precise species of yeast. Her risk/benefit analysis didn't seem to be supported by real data, just by a gut feeling that naturally occurring ingredients are dirty and scary, so you should go buy the prepackaged ones. She showed no awareness of historical data about natural fermentation. (Pine needle soda goes back to indigenous peoples for at least centuries, possibly millennia.) That's bad science, even if one of your petri dishes is a control.
Yes! And if you look at her website that provides the articles referenced, none of them are about how yeast is bad for you.
The one discussing live yeast in stomach is about identifying probiotic yeasts. Another is about understanding the lineage of a yeast that commonly appears on pine (this yeast may cause issues such as yeast infections but is stated to be mostly harmless otherwise, and that almost everyone becomes infected with it at some point). Another article is just about yeast diversity on pine.
@@trishoconnor2169fancy bringing race into it. People of your ilk are so problematic. I think you should delete your comment. Awful
I find for most home bakers who have difficulty with spreading cookies it’s because they melted their butter instead of softening it! I used to sell baked goods professionally and this was something people would ask me about all the time and 99% of the time it was melted butter and the other 1% were not measuring ingredients correctly.
That's what I was thinking
Correct me: softened butter is butter at room temperature, thus taken out of the fridge beforehand.
Melted butter is heated butter in i.e. the microwave. Or as I would say: ups that was too long/ too much power.
When following recipes cookie recipes online I tend to use less butter than they do. Seems to do the trick for me. I don't know if american butter has different water and fat content, or maybe I just suck at measuring flour haha! But regardless it seems to work.
I was just coming on to say this. Softened butter is very different from melted butter
Same! I made cookies with my cub scouts and because they handled them soooo much adding stuff in all the cookies went sooo flat because of how hot they got in their little hands it melted all the butter 😂.
100% can confirm, letting my Choco Cookies rest for 40mins minimized spread a ton!!!!! I used the recipe on the back of the Ghirardelli bag verbatim and the only thing I did different was to let the cookies rest after scooping for 40 mins at Room Temp. Baked up like a dream! Thank you Ann.
I've found that some people have a different idea of what "softened butter" means. Some melt the butter! When I melt the butter, my cookies spread out a bit and are crispy.
which honestly, imo is SO much better
100% agree. When I was first starting out baking I used to melt my butter and could not figure out why my cookies always turned out so greasy and flat. I love soft chewy cookies so figuring this out was a real game changer. The temurature of the butter makes the biggest different in the texture of the cookie.
@@Amethyist7 when i was a kid mum would have us stand at the kitchen bench and whip the butter and sugar with the woodern spoon in a basin sitting in hot water (kitchen sick) till it changed colour to a pale yelllow (NZ butter is very yellow because the cows eat grass) but never to the point the butter melted
@@ArthropodJaymee too I like mine bit spread out and crispy around the edges and bit soft on the center, punctuation on a bit. Accidentally my first recipe I tried had more flour than the current recipe I use. So after I got thick cookies, I tried different recipes and realize that more liquid (butter or just add water) will spread your cookies more.
Softened butter is also very sticky. If you're gonna roll out the dough you gotta chill it.
I forage edible wild plants as a hobby, and I can tell you from experience that while all pine needles are safe to consume in reasonable quantities (assuming you're not pregnant), they do not all taste the same.
One really, really important factor when using them for cooking is their age. You want fresh, soft, young pine needles, preferably gathered in late spring. Those have a pleasant citrus aroma, while mature needles just taste like hay with a hint of paint thinner.
If you want to use them, the really young, tender ones can be eaten raw and are rich in vitamin C. However, I recommend boiling them with water and sugar to make pine needle syrup, which can then be used to make drinks, cakes, jello, and even ice-cream. For pine needle sprite, just mix some of the syrup with sparkling water. It doesn't taste like Sprite, exactly, but it does make for a refreshing soda.
One thing I find important to mention is that some people have so little plant knowledge they don't actually know what a pine is. Or they think every conifer is a pine. Where I live the native conifers include a couple of different pines, spruces, firs, as well as eastern hemlock and white cedar, and all are edible and nutritious. However if you are in urban or suburban areas you will also sometimes see imported yews, which look completely different but are also conifers (aka evergreens) and are poisonous.
So while you don't need very much plant knowledge, you do need _some_.
But it's kind of akin to knowing the difference between a raspberry and some random wild berry. It's very very easy to tell apart in the end.
thank you for addressing the stock image unreliability!!! i feel so bad for amateur bakers / kids who try following recipes then end up feeling so disheartened when it doesn’t look the same. little do they know, it’s not their fault at all!
Sometimes bloggers will try to cover it up by stealing photos from other bloggers so they don't look too professional. You're not fooling anyone when your entire kitchen and equipment change from one recipe to the next!
And you know what's really messed up? I saw a post by somebody who claimed to work for a site (social media account?) that posts a lot of recipes who said that they had been instructed to use AI to create new ones.
When they asked about whether or not it was a problem that these things wouldn't have been tested they were supposedly told no, it's not a problem because the middle-aged women that are their audience save a lot of recipes but rarely try them so the recipes are just "content" that doesn't have to actually be accurate.
They didn't specify which one so it can't be validated, but there might be content farm sites pulling this and potentially wasting people's ingredients.
In Hungary we traditionally drink the "pre-wine" we call "Murci", the grape juice thats already a bit fermented after pressing
A lot other traditional drinks that are light ly frizzy & alcoholic after quick fermentation..
The pine needle sprite reminds me of finnish spring mead (sima) that is traditionally made every year for 1st of may celebrations. It uses bakers yeast to achieve a slight fizziness and the rest is just sugar, typically lemon although other fruits and berries can also be used, and water. You let it ferment at room temp (or direct sunlight if you are in a time crunch). Results in a really low level of alcohol and is enjoyed by people of all ages. Important thing is to slightly open the bottle at some point during fermentation to release the pressure in the bottle so that you don't end up with sima on the ceiling.
I love sima! My grandparents discovered a recipe for sima that matches the oral tradition from their Inkeri parents (they called it kalja, but we can’t find a recipe for that word). My favourite sima was when I tried using wild grapes over here in Canada. It’s great because I can’t tolerate carbonated drinks but I can enjoy naturally fermented mild meads
I've seen a thing for home fermentation that shouldn't be too hard to make: an M-shaped pipe with water in the middle scoop, allowing pressure to vent through gas escape as bubbles through that water. The deeper the water, the more pressure it'll hold, but obviously it'd have to be ground-to-rooftop to hold even 1 atmosphere.
@Sableagle fill the bottles only halfway. This is a tip from me in my mead making escapes. 😂
I made matcha mead! And some earl Grey mead then... mead with Juniper Berries.
Yes, it reminds me of sima and also of the many "kuusenkerkkä" or spruce tip products. I for example love spruce tip syrup (made by myself) and sparkling water mixed together! And after watching this I wonder how would sima made with spruce tips taste like 🤔
@@LeafyK What they meant by "kalja" is probably known as "kotikalja" or "home beer" these days, aka a non or low alcoholic, slightly carbonated dark beer. It's very bitter and slightly sweet and most people would say it's an acquired taste. It's made pretty much the same way as sima, it just uses malted rye instead of lemon etc for flavor. Look for "Tuoppi Kaljamallas" (or the extract version, "Tuoppi Mallasjuomauute") by Laihian Mylly if you want to try to make some. If you do get some and end up not enjoying the drink, you can use up the rest of the bag in baking bread or rolls (you can use the spent grain from making kalja in baking too).
I've noticed that brand on flour also plays a roll. Different brands have different amount of gluten in them. Even if you buy all purpose flour, they don't always give you same end results.
Yes! In my country, you can choose between either high-gluten flour強力粉 or low-gluten flour薄力粉. High-gluten for bread, pizza, pasta, etc. Low-gluten flour is for cakes, deep fry batter, etc.
Exactly, even the flour from the same batch of wheat may behave differently in recipes due to the people who use it. For instance, the storage conditions or climate do have considerable effects. If the flour is stored in a humid environment, its liquid absorption capacity decreases, and recipes may not work for you.
@@AnnaMorimoto we do have different types of flours in the west. What OP is saying is that you can buy an "all purpose" flour from one brand, and it will have different gluten content than another brand's "all purpose" flour. We do also have heavy (bread) flours, or low gluten cake flours, larger grained semolina, etc; but none of them have any standard to follow for how much, or little gluten they contain.
So you can bake two loaves of bread with the only change being the brand of flour, and have two completely different end products.
agree, flour is the one thing i don't cheap out on for baking. some things don't matter as much but flour sure does
And freshness too, moisture content will vary.
In 2001 or 2002, I was working as an on-site computer consultant, specializing in Macs, so most of our clients were in graphic design, advertising, or the arts of some kind. One day I had a service call at a photographer. While waiting for a long install to finish, I was chatting with the photographer’s wife, who was busy baking cookies. Turns out they had a commission to take the glamour shots of a cookie for a major cookie manufacturer, to go on the packaging of the single-serving package. The manufacturer had sent some real sample cookies, but they had too many imperfections to photograph, so the wife set out to make perfect ones, studding them with the chocolate candies by hand rather than mixing them into the dough. But after many batches, it wasn’t working out: if she baked them to the right color, the texture was rougher than the actual product. But if she took them out of the oven when the texture was right, they were a touch too pale in color. So I asked her: “Do you care if they’re edible?” - “No! I never wanna eat a cookie again!” - “You’re using vanilla extract in them, right?” - “Yeah.” - “Try using soy sauce instead, since it’s much darker.”
The following week, she told me my soy sauce trick worked perfectly, giving her the right shade of golden brown at the right time. :) I don’t know whether they actually tasted one of the soy sauce cookies, but those are what actually made it onto the packaging!
That concludes my professional contributions to the world of food photography and to America’s waistline! 😂
That's so funny, I add a teaspoon of soy sauce to my cookies because they add a nice flavor contrasting the sweetness of the dough. I dunno if I noticed a color change as well!
I can't stand the "arranging the chocolate chips" thing. It doesn't make cookies look good, it makes them look fake, which is one thing if they _are_ fake (see above), but when people use it to elevate their recipe online I take it as a sure sign that they don't understand cookies.
There are FTC regulations saying food ads must match the product prep and serving. Campelle’s soup got in trouble for putting glass marbles in the bowl to make the vegetables rise.
@@jimb1713 Yes, but only if used to deceive. Food photography rarely involves the actual foods in an edible state. Burger buns have sesame seeds placed by hand with Vaseline, and the burger itself is rigged internally with toothpicks to hold each component in place, including the deep-fried beef patty; ice cream is actually shortening mixed with pigments; cereal is shown in spoonfuls of white glue; and ice cubes are invariably plastic imitations. A lot of this is because real food would not last long enough for the actual photo shoot.
You can use whatever you want in the picture, as long as it is a reasonably honest representation of the product.
@@annaandrews4252 Yes, in the intervening decades I’ve come to learn that the added umami might actually have worked! (Of course, for that she would have had to add both the soy sauce and the vanilla!)
Pine needles are incredibly high in vitamin C and are used in many different Canadian Indigenous medicines. I actually make pine needle tea for people who have colds. It makes sense that a drink being made with it correctly would taste citrusy. I'll have to try making it, it could be a fun way of getting vitamins.
Remember, vitamin C can help prevent getting a cold and can provide a small boost to the immune system to keep from getting sick. But Vitamin C is useless once you are already Sick. And it will provide no benefit. This is why Airborne was sued into the ground for False claims and advertisement.
Hot tea can be soothing, but please understand what your doing and dont boil pine needles when a normal tea can help more.
14:40 keep in mind some species of pine have needles that are poisonous so check what type of pine you're getting the needles from and if its poisonous.
While conifers can be poisonous, I don't believe any pine is. But there are a lot of handy guides you can get from your local library or from trusted resources online that can help you with identifying a safe spieces. It's actually pretty easy to do! The main thing to be careful of is ensuring you are foraging somewhere far from highways and pollution.
@@curlzOdoom iirc some are poisonous during certain times of the year or before they're a certain age. I remember warnings from my grandma about making pine cone syrup and pine needle jelly about avoiding it during certain times due to that. Keep in mind my grandma wasn't well educated so it might not be literally pine and totally could be conifers instead.
That's why research is important. There are a lot of resources out there. You need to be cautious, not afraid.
I thought this was interesting, so I looked it up. There are a few that are poisonous: Lodgefolk, Monterey, Ponderosa/Yellow(!), Norfolk/Australian, Yew, and Loblolly Pine are toxic to humans and animals. Also, common Juniper, Fir trees, and Poinsettias are all mildly toxic. Hope this helps!
@@curlzOdoom"true" pine pines are fine iirc, but there's a lot of pinecone bearing trees with big pokey pine needles that get called pines that are very much on the "this might be toxic" list, and one or two that are definitely bad for you.
Tepache is another drink made with natural yeasts fermenting in water (from pineapple skin!) Tasty and perfectly safe as far as I know
19:50 I thought this moment would cut out to Dave trying the pine sprite 😂
this made me LOL
Same! 😂
Yes I thought so too but my guess is she didn't want to after making the yeast test
Dave:
*snif*
*taste*
Honey! You've started home-brewing 🤩🤩
*whips out micro-brewery starter-set that every dude has stashed away*
I wanted a taste test on the cookies!!!!
A few weeks ago I showed my granddaughter the difference in the weight of flour when you pack it in vs no packing without telling her what I was doing. You would've thought I pulled a rabbit out of a hat right in front of her eyes and it was adorable. Only took a few seconds to figure out the answer, though. Lord, I love this age.
"Spruce beer", which is beer made with spruce tips instead of hops, is great. And there are various recipes for making extracts of conifers to add to drinks or to use as a flavoring syrup with soda.
They do usually have a tart overtone of citrus or wintergreen, depending oin the tree species.
I was a part of a group of about 10 people who were given a cookie recipe and we were each asked to bring two dozen cookies to a big event. It was shocking to see how different the cookies from each baker were. Measuring differences, oven temperatures, etc were probably the main factors but your experiments answered so many questions I've had over the years.
The cookie bake is a great example. But also the thing I find with home bakers, they say they follow the recipe but then when I ask more questions to try help them, they’re using an (obvious to me) bad recipe or they aren’t doing the method correctly. Some people really don’t understand that it’s not as simple as just “following the recipe”
So many factors and variable!
And some people don't understand measurements at all and go "Eh close enough". Like noooo baking is a science, the more precision the better!!!
@@Crow_Smith Not really true if you know what you're doing. Precision is important if you're making a recipe you're unfamiliar with or writing a recipe to share with others, but if you're cooking a familiar recipe for yourself and your family, you really don't need precise measurements. In fact, in some circumstances trying to always stay consistent will cause inconsistencies due to factors outside your control, such as ambient humidity or barometric pressure, to have a bigger impact on the end product than they would if you just go by how the recipe is supposed to look and feel at each step.
I wish the internet wasn't so full of bad recipes.
If you chill the dough it's easier to roll out. It sticks because butter gets soft at room temperature.
I'm sorry but the entire leavened section was bull, she didn't even test or verify the "leavened can go out of date" claim, you would need to be storing them at a substantially higher temp than the rest of your house (room temp being considered 68-72°F while bicarbonate needs a minimum of 77 to begin degredation... )and thats only if your relative humidity is >60%
So like no your leaveners are fine unless you're using yeast or have been very foolish about how you store your chemicals lmfao
7:30 Those extra butter cookies’ crispy edge looked SO good.
Note to self…
Hi Ann! I love your videos! I am currently studying brewing science (beer, not coffee) and wanted to provide some additional information on the fermented pine needle drink and why it would be safe and/or not safe to drink.
The live yeast would not be the issue in this particular instance. Many beers and other beverages are made using wild yeasts and the consumption of these by humans is safe (there is still live yeast in the final product unless it has gone through a sterilisation process). The issue here is that the pH (unfortunately not measured) and the alcohol content are either unknown or not in the safe range to inhibit the growth of harmful (or undesirable) microorganisms other than yeast.
If however, you isolated and cultivated the wild yeasts, sterilised or pasteurized the pine needles, and then proceeded with the rest of the steps using sterile method; the drink would be safe to drink *fresh* despite the pH and alcohol level.
I hope this helps!
This is a really helpful comment, thank you! The impression I got from all those people hopping on the "pine needle Sprite" TikTik trend was that they were falling for the common delusion that anything "natural" (ie found in nature) is safe without additional processing, which in itself seems to be a common counter-reaction to living in a modern urban world full of over-processed foodstuffs & artificial products?
As a number of other commenters have already remarked, I just hope they don't choose mushrooms as the target of their next fad! 😵💫
Starting from 8:30 proving once again that cups and tea spoons are an inferior measurement due to inaccuracy and none transferable standards
Outside measuring in grams and milliliters, everything is not only inferior but inadequate
Despite their inaccuracy cup and spoon measurements still make for a good shortcut if the inaccuracies won't really effect the recipe or you have accounted for them. Of course sharing recipes should ideally include the metric weight and volume to remove any inaccuracies from the cup and spoon measurements they may also include.
The only downside to using weight is that you still have to have some know-how for optimal bread baking (I don't know how it works for cookies) because e.g. air humidity differences will also give you different weights. So baking bread in the middle of a cold dry winter will need more water, and in the middle of an extremely humid summer the same amount of flour particles will weigh more and need less water. Which is why good recipes mention that you need up to X amount of water and use however much of it is needed to achieve the consistency of Z
I hate when recipes don’t have weight conversions and only cups/tsp measurements!!
That is why I consider myself a good cook but a bad baker. I like to cook by feeling/tasting, not by measurement. You absolutely cannot bake by feeling and get a great result.
I recently started watching other channels that purported to bring clarity to old wives tales, modern myths, and mundane mysteries like you do. I didn’t realise how spoiled I am with your channel. So many content creators speak with a similar authoritative style but without any of the analytical skills or technical rigour to substantiate the video titles 😭. I don’t mean to criticise others to flatter you, I just really appreciate what you’re doing! 🤲💐👏👏👏
Dave: "What's for dinner?"
Ann: "Cookies."
"Whoops it's all just cookies!"
My biggest issue when people are struggling with a baking recipe is to find out the elevation the recipe was written in/for. Baking at sea level is different then baking at 5,000+ft.
Certain things are very different even being at 1000ft, more finicky baked goods often require a bit more flour for instance
@@bellablue5285 I live at 7,500 ft and the biggest thing for baking in my experience is that leavening MUST be cut in half. Otherwise, there's too much rise too quickly and things collapse. Also, adding a bit more flour as you say.
Thank you, thank you, thank you for saying this. I lived at sea level for most of my life but moved to a place that's at 3000 to 4000 ft. Since most of my cooking is not baking, it's only a few, leavened recipes that are affected
I've been baking for over 30 years now. About 20 years ago, I switched over to measuring by weight and never looked back. Baking IS a science and everything MUST be accurate for things to turn out perfectly. I grew up in the hills of Tennessee and I was always told that you need to be careful with pine needle. If you get bad ones you can really have a bad time.
I had no idea cup sizes were different from the USA and Canada, and that explains SO MUCH! Because its very obvious when American recipe developers use cups and tablespoons to develop their recipes, and then just plug their recipe into a converter to give the weighted measurements. And the majority of the time, those weighted measurements will be using non Amarican weights so they are saying 1 cup is = 250ml. So they wind up giving measurements that aren't accurate to their actual final recipe.
To complicate matters before adopting the 250 ml metric cup Canada had their own cup size at 8 imperial fluid ounces which comes to around 227.3045 ml, it is quite possible some people are still using such cups or are looking at recipes that do. Then in the US you have the customary cup at 236.5882 ml and the legal cup at 240 ml. The UK uses the metric cup now but their traditional cup was 284.131 ml, however they tend to measure by weight so chances are a British recipe will include weights.
Then there's the spoons. A metric teaspoon is 5 ml while a US customary teaspoon is 4.9289 ml, though US nutritional labels and medicine define 5 ml. Both define a tablespoon as 3 teaspoons which is 15 ml for metric and 14.7867 ml for US customary which is typically rounded to 14.8 ml, funnily (and annoyingly for me as I live there) though Australia despite being metric decided to use a 20 ml tablespoon (4 teaspoons) which I believe was due to being closer in size to our old 18~ ml tablespoons.
It's definitely frustrating coming across a recipe online and seeing only cup and spoon measurements and having to convert to what I use, especially if they just calculated the weight after the fact using a convertor like you suggested instead of actually weighing things out. I find looking at recipes from different sources really helps to form a good understanding of the amounts.
@@Sevicify Absolutely, I much prefer recipes based on measurements. And I tend to assume a recipe uses 15mL for a tablespoon unless I know it's Australian.
My daughter who recently moved out of home, has been making things from recipes on the Web and keeps ringing me saying they are not turning out right. I ended up sending her a picture from an older cookbook of mine that has the different weights/volumes for UK/US/AUS plus the temperature conversions and another table with what does a Hot or Warm oven equal temperature wise.
I also told her to make sure to note where the recipe came from as the USA uses different terms for the flours (all purpose instead of plain flour etc), cream (heavy instead of double thick or thickened, pouring etc), and they use a lot of unsalted butter then add salt to the recipe while here I just use salted butter and don't add any extra salt.
Since that call, she has had a lot more success. We did four years of cooking at school back in the 70s/80s, did full meals, desserts, meat dishes, pastry etc, unlike my kids who pretty much made cakes or biscuits and decorated them at most. I remember making upside down cake and cornish pasties on the same day and brought them home for dinner!
@@skwervin1 Different names is a great point for confusion. A common one is cornstarch in the US is called as cornflour in other parts of the world such as UK and Australia, meanwhile cornflour in US is different being a finely ground cornmeal made from whole kernels which is known as maize flour in those other countries. I imagine this cornstarch vs cornflour difference has caught many people out.
American fluid oz and pints are also different from Imperial fluid oz and pints. A lot of Americans think that the American system is called Imperial or 'standard', but it is not. It is called US Customary Units. So be careful if you use an online converter.
I make wild yeast mead (like how it was done back in the day). When working with ferments in closed bottles to naturally pressurize, u must be careful cuz if not done properly, u can get bottle bombs.
I tried with wisteria and it was nice! However the recipe did tell us to open the bottle several times a day so as to avoid the explosivity of the result 😅 the worst case scenario being shattered glass, but I scrupulously followed the instructions. So far so good
iirc, that's how Champagne was discovered! The monks making wine bottled the drink before the first fermentation ended and they were very surprised when the yeast did its job and made the bottles go boom.
My brother made wine a few years back with our grandpa and he said he didn’t know what he was doing but it said to put a balloon on the top well he forgot about it…until one day the balloon exploded and scared the devil outta both of them and grandpa was like 😱🤬ZACK!! 😂 and he’s like 😶 … uhh I think that must mean it’s done🤭 he said it was the best wine he’s ever had I personally don’t partake so I don’t have any gauge on that but regardless it was a great story lol 😂
@@countessa222 easiest eay is just getting winemaker cap where you fill in water, gas flees.
@@Gloupyli
Isn’t wisteria poisonous?
I have friends who make fir and spruce soda regularly, but I'd _never_ heard of the letting it ferment method. The way they do it is by making an infused simple syrup, either by submerging cleaned fir needles or spruce tips in syrup or sugar, or by making a strong tea with hot water and cooking that into a syrup. Then you add that syrup to plain carbonated club soda. A much safer method imo, considering everything involved is cleaned or cooked at some point, and there's absolutely no fermentation involved in the process.
Fermentation is how it was done before prohibition. Alcohol was illegal so spruce beer, root beer, ginger beer became illegal too. the company's who made these products switched to bottling like soda and the "taste" for traditional fermented versions were lost to time.
As for the cookies, I've always been told that different altitudes require different levels of flour. I grew up in Colorado which is really high above sea level and every box of cake or bag of chocolate chips had flour adjustments for altitude.
Absolutely this! I live in Edmonton, which is some 671 m (2,201 ft) in elevation. The British recipes I use, I have to proof/prove longer and use more soda/powder.
I hope Ann can weigh in on this, because I've noticed that altitude does seem to affect baking. Even the difference between sea level and 1,000 ft seems a little different to me. Boiling is definitely affected, since at a mile above sea level water boils at 95 C rahter than 100 C.
Altitude changes the boiling point - when making charts of the Himalaya height was actually measured by boiling water on a stove and at the same time using a thermometer to establish the temperature when water starts boiling, thus establishing the height of mountains. This of course only affects the flour/temperature ratio. Great idea!
Here in Bavaria where I live a famous distillery compares a "mountain vs. valley" maturing of their whiskey - would you know anything about that?
Humidity can also make a difference! Desert dwellers may find that their doughs end up with too much flour because the dryer flour weighs less. Here in Northern Utah we get hit with both issues.
I'm a bit of an evangelist on the altitude issue whenever candy temperatures are mentioned. Most videos will just say "get it to exactly this temperature," but if someone follows that at a higher altitude, they'll probably end up going past the correct stage.
Hello fresh is a bit scammy. They make it really hard to discontinue their service, I had to actually speak to an associate to do that, and then they phone you and email you a bunch to ask you why you left. I don’t like any subscription that hides the unsubscribe button, meanwhile you can sign up in a matter of minutes.
They’re also union busters and there have been countless reports of mistreatment of their workers. There are many reasons not to support that company.
@@celestegrey not surprising. I feel like every major company behaves this way nowadays.
@@celestegreytheir foods aren’t even that fresh either
I didn’t have anybody phoning me when I decided to discontinue, just the occasional email. I love their recipes, but can’t afford it any more.
@@GradKatmaybe there’s different rules where you are? They’ve phoned me 2 more times since I posted this. And they keep sending me junk mail.
I've always wanted to try that pine needle sprite thing, but could never get past the whole "unwashed leaves steeped in sugar and sunlight" thing. In beer making, you have to be so careful to use very properly sterilized equipment, use a very specific type of yeast, ferment it under specific circumstances. I know people have been experimenting with fermented drinks since long before precise instrumentation and sterilization was a thing, but still. I just don't think I'll really ever have the courage to test that stuff out, as curious as I am.
The MrsSheMrHe channel is always showing how to make fermented drinks by leaving them out- one even grew mold and I’m not knowledgeable enough to know if it was safe to consume or not
You can wash the tree/branch you want on the tree before cutting...
Townsend's did a video on 18th century spruce beer. As alcoholic as the "small beer" of the time. A much safer recipe than most everything you'd find on Tik Tok.
I make wine, mead and beer. Plus I ferment with foraged fruit and flowers. The wild yeasts work great at creating fizzy juice, its like how you'd make tepache or elderflower champagne. Give it a try! Start with tepache!
Presumably you'd also kill a significant proportion of the yeast if you let it ferment for longer and got a higher alcohol content.
Alton Brown in Good Eats did a couple outstanding episodes on cookies and how to get exactly the kind you want, whether flat and crisp, light and more cakey, etc. Very science-based approach.
I miss Good Eats
Those recipes are available on the Food Network website, too. They're called The Chewy, The Puffy, and Thin & Crispy. Excellent recipes!
Another thing that might make baking come out differently could be humidity, elevation, ovens not coming to exact temp... Baking is much more of a science than regular cooking!!
I'd add flour to the list. Even if it's all the same type (say all purpose / plain), there can be differences in the protein content etc. between brands even before it's brought home. Then it changes as it gets older, and often gets a bit more moist in the cupboard.
I would say cooking is also a science!
I'm struggling trying to get gluten free cookies to flatten. Everytime I get something right something else goes worse.
I think Ann's conclusion on the pine needle soda was way too conservative. The Co2 bubble explosion, alcohol reading, and petri dish tests showed a remarkably clean beverage containing just wild yeast. Wild yeast fermentation is a common cultural practice all over the world, and when the results are clean like hers, it's remarkably safe.
I don't mind that she chose not to drink it, that's fine. But as an educator and someone people look to as an authority on food, it would have been nice to give viewers a little more context about how common these beverages are and for how long people have been drinking them.
I think she's often very limited when it comes to "cultural foods"
I still have a dissatisfaction when Ann in her older video called the Dragon Beard Candy "Korean" when it is originated from China and is still commonly available in China today. On the other hand, I think Ann is entitled to be conservative on home fermentation in her video. If someone drank a homebrewed pine soda and got sick, Ann might face undeserved criticism for not discouraging people from consuming it.
@@cleargreen123456789well she is white and British, so...
@@ejburgess She's Australian
@@ultracapitalistutopia3550 The origin of dragon beard candy varies. Some legends say it originates from china, but strangely enough, very similar desserts popped up all over Asia at the same times, such as Persia and Turkey. It's always difficult to say where a food originated because we only get it being written down in books once it becomes popular.
Oh i trust Emmy wholeheartedly. She does a lot of experimenting too and admits when something simply does not work or is just awful
I don't watch Emmy too much but I definitely agree with you, she does a great job experimenting and is definitely one of the few food TH-camr I'd trust wholeheartedly to give an honest opinion.
Which is why it was a little frustrating that her edit made it look like Emmy did not like it, when all she said was that it did not taste lime Sprite. 🙃
In the video Emmy said it is a very refreshing drink and she liked it!
@@curlzOdoomthe editing of the whole pine needle section was off. There's a clear bias against videos promoted by other popular youtubers that comes through in these debunking videos that is quite disappointing to see. I was expecting a "if you want to try this in a safer way do X!" Not just a bland "don't try it"
There are LOADS of naturally fermented drinks out there.
@@harmonic5107 fermentation its a tricky thing, and a lot of people trying it might not be careful enough to not hurt themself/others (like getting themself and/or others food poisoned or making slow timebombs with glass bottles)
And like it was said in another comment about the cookie recipe, people says they follow the recipe/instructions when they didn't or replaced something and don't take responsability on the end result being their fault
@@harmonic5107 That's kind of the thing with this kind of fermentation, as Ann said, the type of yeast found on the needles will vary depending on the region/variety, it's better to be safe than sorry. A lot of fermented drinks are made with the knowledge of the type of agent they're using for the process. The ones with almost no real risk are those used in breweries. Even with the proper ingredients, user error( which is more probable considering the fact that the people trying this aren't aware of the risks and preventitive measures) can make a drastic difference and it's practically impossible to tell which yeasts are on the needles without an expensive test behind it
To add on the cookie debate, stock photo's of food doesn't always mean it is a picture of actually edible food the foam head of a beer glass in a photo is quite often dish soap added to that you also have digital retouches in the photo's
True
Yup! Like glue being used to make stretchy cheese for pizza.
@@endlessemptyvoidglue is also used to substitute milk in pictures of cereal
Cereal in PVA glue doesn't go soggy like cereal in milk.
Varnished sprouts gleam better than buttered sprouts.
"Serving suggestion," my foot.
Plurals don't require apostrophes.
I want to be Mathew at this point, he is having a couple dozens of freshly baked cookies!
So happy he gets all those cookies!
for all the scary and unpleasant food testing he's done, i imagine these are the types he like to test more XD
About the pine needle sprite. In Finland we make syrup, wine and non-alcoholic sparcling wine from needles. BUT we use only the new growth, light green tips from a SPRUCE, cause the taste gets bad when the needles age.
The taste is unique, not even close to sprite. The drink is also somewhat amber color.
The drink can be found with the word kuusenkerkkä, which is also the name for those new growths in spruce.
What really confuses me about the last story is that if her ability to stand trial hinged on her diagnosis, why didn’t the court go through the process to acquire her actual records?
You'd think that would be the first thing they'd do, and not something they looked into only after reddit got involved
I'm not surprised. I have knowledge of a much lower stakes case with my hometown DA, who decided to continue prosecuting an disabled vet on trespassing and petty theft charges even after being given the correct documentation that he had permission to be there and take the item for repair and the person who filed the initial police report had lied and had zero legal grounds to make the complaint. Poor defendant had to pay for a lawyer while the Ahole that kept filing false police reports never got justice.
So not actually building their own case, I'm not surprised anymore. Seems like district attorneys shouldn't be elected
Cos it’s America. Nothing is done properly. Look at the President for goodness sake!
@@handsoffmycactus2958 Lol yeah, sniffy Joe doesn't know what planet he's on. Such an embarrassment.
@@handsoffmycactus2958he really needs to be in an elderly care home or something. He’s not a good person but I can’t help feel bad for him; reminds me of my late grandfather who died of Parkinson’s dementia. Same speech patterns and shuffling walk 😕 his wife should be ashamed of herself for helping to drag him around the world
@@nicohusky yet he's still infinitely times better than the person who was president before who couldn't even form a coherent thought and rambled on about nonsense. Biden seems to have a lot more of his mental faculties than you people at least lmao
Not about spreading issues, but Alton Brown did an episode of Good Eats where he did several variations of chocolate chip cookie recipes to show how to adjust the texture of them (chewy vs. crispy, etc.) to your liking.
There are quite a lot of drinks that include live yeast. Including many beers and brewed softdrinks. (Traditional root-beer recipes will have yeast in them. Although the commercial brands are not actually brewed, they're just made with flavor syrup and carbonated water.)
@ypp0p so many foods have live yeast, idk what she's trying to say. has she never had kimchi or yogurt or natto.
baking is essentially just chemistry. being exact is super important
I think Dave and the boys were very happy testing the cookiebaking experiment!😊😂
"You can have as many cookies as you want if you help me clean the pine-soda off the walls"
@@OldManFerdiadthat’s golden 😂
Gotta say AFTER instead of IF. Clean _first,_ cookies after cleaning, with a litre of milk for each of them (some of those cookies are really crispy).
@@dawnkindnesscountsmost5991 hahaha speaks the voice of experience?
Milk and cookies are always a win, gotta say the only ones I don't think I'd have eaten were the ones still raw inside.
Back in the 1700-1800's in Sweden (and probably older times as well), people would use a block of pine bark as yeast for bread. The dipped it into warm water and added to the dough. I found that fascinating, and very cool. :)
You can also just stick a bowl of flour and water out somewhere and gather yeast that way. Not going to work in a desert of course, but yeast abounds.
yep you can, but it takes days to start a dough starter, while this pine needle trick seems to work fast when you're in a pinch. @@Oscitant_Otter
Baking soda lasts 6 months??? I used baking soda that was 2 years old and worked perfectly
Also to the guy that said "remember, baking soda makes things SPREAD OUT"...like...what? It's the same as baking powder just without the acid. It does the same thing!
Yes, I'm curious about that part too as I also doubt it expires as quickly as claimed.
Your dedication and stick-to-itiveness for experimentd, 22 batches of it, is commendable. I wish you all the success. You are an inspiration
"It's up to you if you want to drink it or tip it out. I know what my choice would be "
Why did I half expect the camera to go to Dave taking a swig of the sprite? I'm sorry Ann, but he's ate some pretty terrible things before in the name of science 😂😂
I think they have a kid who is immune compromised, so I can understand not taking any risks.
@@legumegirlFair enough if that's the case, but then I'd just say that and not be unnecessarily melodramatic.
The pine needle sprite made sense to me when I saw the sugar and when you mentioned yeast in the pine needles. Yeast makes things expand, to start with. But yeast is also used in CO2 generators for planted aquariums. Sugar is sometimes used in CO2 generators as well. By having yeast and sugar in the bottle together and fermenting it for 3 to 4 days, you're basically creating gas build up, which is why there's fizzing and a little bit of carbonation. This is basic nature-made chemistry.
This is also how beer and champagne work. You don't have to cite aquarium carbon dioxide generators.
@@wbfaulk ok
And at least in Mrs.She video, it looks like she added lemon to it to make it closer to "sprite".
that's why it should be opened at least once a day or even the cap left loose, so the bottle won't explode.
@@wbfaulk You're just pissed off cause I knew something you didn't.
I think I've always used expired baking soda, because I never buy it until the old container is empty.
There are ways to make drinks from pine and fir needles in sanitary ways, and I'm guessing they'll taste better than this simple recipe.
I've never heard of baking soda expiring but baking powder yes because of the acid in it, it's the acid that expires in baking powder, not the sodium bicarbonate aka baking soda.
Baking soda doesn't really expire unless you get it wet. Baking powder on the other hand will start reacting with itself and degrade over time. You can just sprinkle some baking powder in water and see how much it fizzes to see if it's still usable or not. If the fizz is aggressive, you are good to go.
I made spruce syrup once, it was quite tasty. For that you cook young green sprouce needles with sugar.
The baking powder I'm using rn expired 2 ½ years ago (I bought a case at 90% off in 2021), it works fine, I just add a little apple cider or balsamic vinegar
They taste better with dog piss
I really appreciate that you go through the whole experiment and show why things happen the way they do even when you could probably just tell us right off the top of your head why the hacks are failing, I really enjoy watching the whole scientific process and the information sticks in my brain better this way. And the advice about weighing your ingredients rather than using other measures blew me away because OF COURSE that's how it should be done yet it had never even occurred to me. Learned something new from you again. :D
This is hilarious, because I just finished making pine needle soda with my foraging club.We knew what we were doing and it was fun and delicious!
As someone whose job is to look for cancer, that first shot you showed of the three images side by side made me say out loud, "Um, how did the tumor move?"
Literally, less than 2 seconds had me suspicious.
im close to the furthest thing from one whose job it is to look for cancer, AND my bias was to believe the supposed cancer patient, and even i noticed a lack of major deformation/displacement. granted, i wouldnt know if thats a correct assumption to make, since sometimes things can be unintuitive like that.
i'm no doctor but i can just look at that thing and know it's photoshopped. i would be skeptical even if skepticism wasn't the point of looking in the first place.
It's some seriously terrible image editing; you don't even need to be an oncologist to see that. The fact this story had any support is honestly baffling.
Im a hypochondriac (basically an apocalyptic settlement doctor) and I noticed that too.
It's one of those mobile tumors that doesn't affect the tissue around it. :P
If you'd like to make your own pine needle soda in a much safer way, consider making a strong tea of pine needles, rigorously boiled for at least one minute, then making a syrup out of that tea and using that syrup to flavor carbonated water.
Have you done this before? Because you just said make a rigorously boiled tea then making a syrup from tea. Shows you have never ever have tried
@@itsgonnabeanaurfromme I think they meant make a syrup by adding sugar to it
@@itsgonnabeanaurfrommeisnt syrup just heated sugar and water? 😅
@@itsgonnabeanaurfromme "Shows you have never tried." ---Shows you don't know how to make syrup.
@@itsgonnabeanaurfromme for most fun syrups I would advice people to basically make a strong tea and add sugar to it in a pan, mix it up real good to then filter it.
That is how many syrups are made
When baking cookies the other thing to keep in mind is how you bring your ingredients to room temp. Most recipes tell you to make sure your butter and eggs are room temperature, some in a hurry will try and speed up the process in the microwave (usually for the butter), without realizing the middle ends up melted. In that instance I have always ended up with spread out thin cookies (not far from a lace cookie lol). So make sure that your ingredients are warm without being too soft. Hope this helps :)
So glad you mentioned the photography and the fact some people will use stock images or tweaked images that are NOT the result of a recipe. I think this happens a lot :(
Another thing that can cause inconsistency in home baking vs recipes is oven temp. Some ovens can have hot or cold spots, or be off in temperature by quite a bit. This video showed that it doesn't matter hugely for chocolate chip cookies, but it can matter more for other things. Getting an oven thermometer can help identify if this. In my case my apartment had an oven that wouldn't turn the heating element back on until it was ~100F below the set temperature!
Great video as always.
if you don’t want a ferment to bust or get everywhere you should release it everyday maybe twice a day.
or use a fermentation lid which 'burps' itself as long as it isn't obstructed
Free range booze. Gotta let it out to run free.
Or a cheap airlock, people don't seem to get how accessible options like this are 😭
I wish I knew about this before my triple kimchi explosion...
I know.. she is a scientist but doesn't understand how to properly run an experiment or perform a fermentation recipe??? Any basic Fermentation 101 book tells you have to do that. This woman makes it seem like "oooh this is dangerous and messy... see you should not play around with fermentation...." .... 🤨🤨
Thank you for the cookie experiment. I cooked thousands of cookies for a camp kitchen and noticed that the ingredient ratios were the only real factor on cookie shape after loads of trials.
Really glad you went through all those cookie suggestions to debunk them. I immediately thought “butter to flour ratio” when I heard the initial question, but testing the validity of all the others really does help us all learn.
I love your debunking series! They're always my favourite videos to watch. Once I was at my Aunt's house making cupcakes and her baking powder expired 14 years ago. They still tasted nice and did rise, well I think at least.
Why does it say this comment was made 7 hours ago and the video was uploaded 7 minutes ago
Edit: it now's says 7 hours ago and 12 minutes ago
@@thexwhats2989 members of the channel can watch and comment on her videos early :)
@@millafilppula4083 oh
I hope zero people confuse a yew tree with a pine. They're very poisonous.
Honestly, wild fermentation is something done for thousands of years all around the world. Having everything sterile and coated in protective plastic is definitely not way to go... But if you are really scared about what wild yeast can do to you, you can still kill the yeast by heating the finished product to 140 F (60 C) and of course then cooling it for at least 24 hours.
I made a ginger bug over Christmas and have made my own "sodas" since then! Yes, it does work and is safe to drink. My favorite is grape, but apple cider is a close second.
Thank you for exposing the stock footage tactic. It seems so obvious now, but I never even considered that recipe websites were doing that. I always just assumed those were pictures of their actual results
I recently read a funny but true line: "Do y'all remember, before the internet, that people thought the cause of stupidity was the lack of access to information? Yeah. It wasn't that." - Sad but true 😞
I can imagine that Dave and the boys were in heaven with all of these cookies to eat! ❤ another amazing and thorough debunking video, thank you Ann 🙏🏻
Ann: "if you have the exact same cup size as the person who wrote the recipe"
Me, a 28 year old woman allegedly: *starts giggling*
Glad i wasn't the only one giggling lol
Ha! I didn’t catch that when Ann said it. Thanks for the smile
No matter how old people are, we're all 12 years old ay heart.