This woman really spent an hour trying to find out a 100 year old secret, looked straight into the camera and said now you can make it at home EASY and moved on like it was NOTHING - an icon
To be honest, big companies like to boast "secret recipe" for sales and marketing purpose. While the exact ingridients and composition maybe a secret, the principle technique on how to make it are not. It's no secret coke is simply a carbonated syrup and we know how to make one, we just don't know the exact composition.
okay so no one is going to talk about how she not only solved a century old secret, but ALSO cleaned her microwave several times for us, AND is literally the tooth fairy? Maybe this woman is an actual angel sent from heaven.
@bouytt guyt I think (I THINK) it isn't illegal because since it's a trade secret, they didn't apply for a patent anywhere (besides it's just seized chocolate. can't patent such a thing) and the law won't protect them. When this happens, they just hire a hitman to com-
Dear Anne, I really need to thank you for discussing the egg in the microwave issue in detail. My mom fell for this and I've always been so afraid of her getting hurt. A couple months ago we had a scare and she's stopped ever since. The explosion was strong enough to force open the microwave door - fortunately no spatter got on her even though she was immediately front of it. Loud sounds like that really spook me so I had to go sit down for feeling faint and avoided the kitchen for a few days afterward.
I'm glad your mom's ok. I had a liquid give me 3rd and 2nd degree burns, and I'd much rather people learn from close calls than learning from experience (even though it was someone else's stupidity that got me burned). 17 years later, and hot liquids still scare me to death if they touch my skin
I think people forget just how dangerous steam is because we only encounter it in the every day when boiling water in a kettle but that's only harmless because it's unpressurized and quickly mixes with the surrounding air and cools down. Steam however is incredibly powerful, in steam locomotives steam is powerful enough to pull km long freight trains at 100 km/h and on aircraft carriers steam catapults can instantly launch fighter jets weighing several tons. Steam like water however also is a great conductor of heat and when it finds a surface it will condense and deposit all of its energy on said surface as it does so, all the energy that lets it pull freight trains and launch fighter jets, this is why high pressure steam will literally boil the flesh off your bones and some of the worst industrial accidents ever were due to boiler explosions. Now normally it would be impossible to encounter higher pressure steam at home because at one atmosphere of pressure steam boils at 100 degrees celsius and thus doesn't take much energy to condense into water, meaning that you'll notice that it hurts and pull away long before it can do any damage. However microwaves change that because they work by directly energizing water molecules and thus can heat up water that's trapped, meaning that the steam pressure can rise much higher and thus its temperature, and of course the temperature of the surrounding matter. The take away obviously isn't that you should be terrified of steam but rather that just like electricity and fire you should respect it and understand that it can be dangerous in certain circumstances.
i love how this is so lawfully chaotic like "ok for this one i'll microwave approximately 15 eggs one at a time to prove it will always explode, discover a 100-year old industry secret and then sacrifice 3 baby teeth to the coca cola gods"
@@MilwaukeeWoman Those methods aren't infallible either, and having boiled water spray you like a gun isn't really a good enough gamble. Eggs aren't really worth enough to put in the microwave for anything other than scrambled, and even then it's messy as shit.
@@MilwaukeeWoman Ann practices what she preaches: Putting the egg into the microwave is more dangerous than just cooking it on the stove, and as she has a lot of children watching, she advises putting it NOT into the microwave. Yeah, there a ways of doing it, but if many other ways result in exploding eggs, probably don't tell the children to do it anyways.
Cadbury: our Flake recipe is a closely guarded secret, no one can ever know Ann: ya wanna see some real speed? edit: i just came back to this randomly omg thanks for all the likes!
I can just imagine a century ago, a guy melting some chocolate in the Cadbury factory and balls it up by adding milk and siezing it.... trying to get away with hiding the result somehow, only to go, "hey, we can sell that"
I was told to sand the edges and/or use glass etching liquid on the rims to dull it. I’ve still never tried it, but the tip came from friends with homemade wine bottle glasses with lip safe rims
Do you think Dave is sitting in the living room reading and hears the microwave start and an explosion and says to himself, “Ann must be recording a video.”
Regarding the chocolate flake at ca. 14:00 - a solid state chemist here; chocolate has actually 6 distinct polymorphic forms (polymorphs are substances with the same chemical composition, but the molecules are stacked in different ways in 3D space, which can lead to different physical properties in separate forms), each with slightly different visual properties and melting points. The one that became soft and malable when you held it in your hand was an example of what's the 'standard' and most desirable across the industry, form 5, which doesn't melt too fast when held in hand, but does in mouth. Looking at how the 'flake' behaves, I strongly suspect that it's simply form 6, which is characterised by being harder and having a higher melting point than form 5, which would explain the observed difference in behaviour. Conceivably, it was then processed in one way or another and that's the secret they are talking about. Out of melted chocolade, each of the 6 polymorph forms can be crystallized by applying certain techniques - think of this as a process similar to tempering a sword (hence: tempered chocolade), wherein by combining melting and cooling processes at varying (but precise) temperatures, you are able to manufacture the target form, aside from form 6. This one is made by leaving any 'tampered' form on a shelf (in carefully managed conditions) for several months. You can google 'chocolate polymorphs' to find out more, and a quick graphic I find helpful can be found here: www.compoundchem.com/2014/04/19/the-polymorphs-of-chocolate/
This is fascinating, as an engineer, I had only read about amorphous and crystalline forms of specific molecules. Interesting to note that chocolate has these forms as well :D
I'm also wondering if the physical structure has an impact. Because of the air between the folds, it's less dense than solid chocolate, and since the isn't trapped in discrete bubbles like an Aero bar but parallel stacked folds, expanding hot air could theoretically escape out the ends as it heats and expands.
@@jamesdominguez7685 yea i thought it might be the surface area to volume ratio, however that would mean the flaky layers would meltt off one by one relatively rapidly lololol
@@aasha8759 - Also a possibility: the internal air pockets could maybe be acting as a kind of multi-layer insulation, slowing the spread of heat through the whole mass. Neither of our ideas explain why the very outside layers don't melt, though. :)
Disclaimer: I have ADHD, and I simply lack interest in this topic, so I did not read your comment in detail. Having skimmed it, I believe you stated you make the type of chocolate that is the same as Cadbury Flake by leaving it on a shelf for several months. I find this confusing, because what Anne showed in the video is that you melt it and add some water (or milk) to make it.
I always imagine what the boys think when they walk in on their mum filming debunking videos: James goes to get a glass of water Sees Ann stood by the microwave “Mum what are you doing” “Just microwaving eggs to see if they explode”
I still dont get why the TH-cam algorithm isn’t recommending Ann to more new viewers. Its really a shame how TH-cam promotes fake baking hacks, more than Ann who has her own cookbook, a full on website, recipes, debunking videos and many more. We need Ann to get on the recommendations
Because these channels prob got more subs and views then ann and youtube just only cares about the money I remember lot of people said they flagged these channels for being dangerous and youtube just did not care I agree youtube should recommend ann her videos more
I agree with you. But if you think about it, if it wasn't for those awful 5-minute craft videos, Anne would have less content to work with and we wouldn't have Annes awesome videos 🤣
I can't decide the best moment of this video. We've got: 1. Ann sacrificing her microwave's dignity countless times for exploding eggs 2. Ann casually solving a 100-year-old closely-guarded secret 3. Ann nonchalantly mentioning that she has baby teeth on hand for no reason
I'd like to add onto point number one. She also had to clean the microwave of egg debris all round, multiple times. That right there makes it my favourite moment in the video
I use the microwave method of poaching an egg. I have done it hundreds of times and my egg has never exploded. You need to use at lest 1/3 of a cup of water in a slightly larger bowl of at least 3" across The bowl I use is 4 1/2". 50 seconds on high and I get a perfectly poached egg every time. Promise.
@@jhbrown1010 while it may work for you sir, it is important to note that all microwaves are different, and what works in one may not work in another. Plus in my experience eggs in a pan aren't that hard to cook anyway. That's still a massive risk you're taking upon yourself, and I'd politely recommend you to avoid microwaving your eggs😊
oh that Flake thing is extremely similar to a traditional form of chocolate we have here where i'm from! it's called "chocolate en rama" (the translation would be something like branch chocolate??) and that's pretty much the exact recipe, yeah. y'all should watch some videos on how it's made if you've got the time, it's vv cool
When things were at their very worst: 2 Suns, Cross in the sky, 2 comets will collide = don`t be afraid - repent, accept Lord`s Hand of Mercy. Scientists will say it was a global illusion. Beaware - Jesus will never walk in flesh again. After WW3 - rise of the “ man of peace“ from the East = Antichrist - the most powerful, popular, charismatic and influential leader of all time. Many miracles will be attributed to him. He will imitate Jesus in every conceivable way. Don`t trust „pope“ Francis = the False Prophet - will seem to rise from the dead - will unite all Christian Churches and all Religions as one. One World Religion = the seat of the Antichrist. Benedict XVI is the last true pope - will be accused of a crime of which he is totally innocent. "The time for the schism in the Church is almost here and you must get prepared now" Tuesday, 20 March 2012 The Book of Truth
Honestly I’ve considered poaching eggs in the microwave cuz I failed miserably with the stove method . The only things stopping me was the horror of eating egg cooked in microwave. And now this video has completely put that thought out of my head 👍
That's what kept me from cooking any kind of eggs in the microwave - it'd taste like shit lmao. I only use it for a quick 20 seconds to make sure the eggs are fully cooked in my quesadillas. Guess now I'll be waiting at least a minute before opening the microwave.
and the amount of vinegar she had to use to clear the egg stench. ( eggs taste amazing, but they leave a tremendous smell on surfaces, dishes etc). Ann is AMAZING indeed. :D
I remember one time when I was younger I wanted to warm a boiled egg (don’t like them cold), and it exploded in my mouth when I took a bite. It terrified me, but I was lucky; it could’ve been worse. It sucks to see topics like these, but I’m so glad you talked about this.
If you don't mind a much safer tip for warming whole hard boiled eggs in the future is to simply heat up some water and put the egg in the water it'll eventually warm up at least that's what I always do I never put eggs in the microwave just water and then I put the egg in the hot water
I’ve watched this video before but I came back for the eggs and then watching the Flake recreation was epic. I love how you could see Ann was so chuffed that she figured it out 😄 what a legend
That bit made me laugh too. Dave is such a trooper at trying stuff, even when there is a very real possibility that, for reasons that are currently unknown to us, it may one day actually be turmeric and sardine.
We don’t have a microwave at home so I took this video as a nice informational advice until I went to visit my grandma. She has a microwave and wanted to reheat a boiled egg from yesterday, I wasn’t there when she put it but I realised immediately what had happened when I heard a gunshot sound from the kitchen. The explosion was so forceful that opened the microwave door and fragments of boiled egg got everywhere. Fortunately my grandma who was near the microwave didn’t get burnt. I am glad this happened with me here so I could tell her to never put eggs in the microwave because apparently she did that with raw eggs too. After that I just texted people to inform to never do this. Thank you for making videos like this! 💕
If you microwave a jawbreaker it explodes to they covered that on MythBusters and interesting enough the experiments showed that literally only one part of the jawbreaker was being affected by the heat from the microwave but the rest of the candy wasn't so I wonder if it's something at like the molecule level in egg that is being affected in the egg.
She's such an icon. In a single video she, threw shade at TH-cam, blew up a bunch of eggs just to get across the point that you're not supposed to put eggs in the microwave, figured out a "closely guarded secret" in two tries, flaunted her book, and casually showed us that she's totally a mom by pulling some baby teeth outta nowhere.
The fact that Dave assumed the chocolate would have sardines or such untasty nastiness while blindfolded made me giggle. That man has a lot of taste tester PTSD.
Thank you for this one. You might have saved me from an exploding egg mishap. I occasionally get frozen ramen bowls to cook in the microwave, and I'd been cracking an egg into them to cook in there as well. I hadn't realized how risky this was and will definitely not be doing it again.
@8:06 Waaaaht?! A microwave oven with a curved interior shell with zero corners? 😖😲. This is literally my first time ever seeing or learning of the existence of such microwave ovens. I guess I've been comfortably living under a rock without a clue until now 🤣 On a side note, my theory on the exploding eggs in the microwave is: As the egg or egg white or egg yoke is getting heated in the microwave oven, the outmost boundaries of the egg white/yoke forms a rubbery barrier that has very little water molecules. Meanwhile, the interior portion which still has more water molecules continues to vibrationally and frictionally get agitated, to the point that quickly accelerating pressure buildup of the interior of the cooking egg, egg white and etc against the rubbery boundaries gets too much and is released via violent explosion of the egg or egg white or yoke
With the chocolate I know another situation that *kinda* does the same as flakes. When a chocolate bar is expired and left there for a long time after the expiration date, they turn white-ish and seem to have the same quality of not melting easily anymore and being really crumbly but in the mouth it does melt and tastes like the chocolate (it does however take a little while until the taste comes about and it usually does lose its scent of chocolate when not in the mouth too).
I love the fact that it's a culinary mistake well known enough to have a name, but at some point someone went "I mean it doesn't actually *taste* bad, maybe we can market this?"
The egg is the first “hack” I’ve seen on your channel that I may have potentially fallen for. I grew up cooking scrambled eggs in the microwave, which does work fine. I wonder what about scrambling them changes things. Even so, you have to watch it, or it will expand far out of the bowl. Perhaps it’s something to do with the protein bonds.
Same! I've had microwave scrambled eggs nearly every day of my life, both with and without added milk and cheese. Maybe the act of scrambling disturbs the protein structures enough to stop it from building up pressure? Mine always expand like crazy and then shrink back once the microwave is off. But I'd love a follow up on this
one of my friends mentioned poaching eggs in the microwave and i pulled this video out to show her why she should stop. she tried to argue that one wasn't enough, but as the eggs kept going she got quieter and quieter. thanks for being thorough ann!
Three times my mind was blown today. 1. Anne cracking a 100 yo Cadbury's secret 2. Her book finally being in print 3. "I happen to have baby teeth on hand"
"LET'S TRY A BLOWTOCH!" haha u are crazy and i always sit with my eyes wide open - i can't believe i have the guts to play so much with fire and microwaving things u shouldnt microwave etc LOVE YOU FOR DOING IT , i admire it lots! Would never have been tough enough to do myself, though. For sure 😂
Ann really woke up and said, “I’m gonna bring a centuries-old chocolate empire to its knees today” and condensed the whole process into a section of a 20 minute TH-cam video
This entire video was a wild ride. Horrific burns, exploding eggs, Sherlocking an industry secret, DAVE, hugging your cookbook, "hey I have human teeth" omg I love you
I use the microwave method of poaching an egg. I have done it hundreds of times and my egg has never exploded. You need to use at lest 1/3 of a cup of water in a slightly larger bowl of at least 3" across The bowl I use is 4 1/2". 50 seconds on high and I get a perfectly poached egg every time. Promise.
@@jhbrown1010 That's good for you, but just like Ann said, every microwave has a different wattage setting so the results can definitely vary per user! I'm sure it works under the perfect conditions for those who don't have a stove top, but if you have a stove...just use it!
My friend recently started poaching eggs in the microwave, and I immediately remembered this video and sent it to him! Thanks for your really easy-to-understand methodical ways of showing how these things are dangerous!
As someone who at least twice has proven I can burn hard boiled eggs, it’s not just microwave eggs that explode. I forgot about them until I heard gunshots coming from the kitchen sounding like rifle shots. Chunks of excruciatingly hot egg and shell seemed to be targeted directly at me with no mercy. Because of this, I had to duck,weave, and cower across the kitchen to get the saucepan pan off the heat before *it* turned into a guided missile too.
Last time I went to my Mom's house she'd had a clear out and asked me if I wanted to take some of my old stuff like primary school records and baby books. I pulled out an envelope... what's in here? It was full of teeth. The worst part was they weren't even all mine it was a horrifying mix of mine and my brothers teeth...
It's worth pointing out that the "String Hack" was at one time published in the "U.S. Department of the Army" Field Manual for improvising booby traps and demolitions. It was intended to use a shoe string or boot lace and gasoline, and the "optimal bottle" was a champagne bottle, being used because the indent in the bottom was already calculated "back home by the egg-heads" for a shaped charge with a known "stand-off" distance... Without getting into too much dangerous detail, the stand-off is the proper distance between a shaped charge and it's target if you intend to blast a neat round hole through as much material as physically possible with that particular size of charge... The point (and the conclusion) then is that it WILL work, given the appropriate amount of time with nearly any liquid fuel for the fire, and on nearly any glass bottle or similar container... BUT being this was intended for soldiers in the field (who were already in hazardous field conditions and fighting just to survive) it's also NOT a very safe "trick" one should indulge in while "playing in the house". It MIGHT be worthy of demonstrations for educational purposes regarding glass, stress fracturing, the use of heat to induce stress and some of the other engineering points about material science and clever stuff to do with that information, but this is a "big kids OUTSIDE stunt" at best... I only know about it because I collect such field manuals when I can find them, and I read them before trading or packing them quietly away where they won't incidentally get anyone else into trouble, injured, maimed, or killed. I know this kind of thing can be readily found on the internet "all willy-nilly and stuff", BUT I DO NOT have to contribute to that. NOTHING against Ann for demonstrating. She explained it well, and I believe she did a fine job of informing viewers of the potential dangers, and warning us all NOT to play with fire just because we saw something silly on the internet... BUT do follow her and Taras Kul's (Crazy Russian Hacker) example and prepare for issues whenever around open flames. It's all fun and games until it's not, whether someone loses an eyeball, or lights themselves on fire, or burns the house into a smoldering hole in the ground. ;o)
Cadbury: "It's a 100 year old secret, locked in a box at the top of the tallest tower in a castle guarded by dragons in a fae realm." Ann , thinks about it for ten minutes: "They add milk."
@@arvindtulapathy1990 the bloggers and nutritionists really don’t know anything about food science I guess, which doesn’t sit well considering they influence so many people’s dietary decisions
I have watched a whole bunch of these since i discovered your channel yesterday, i LOVE your debunking and hesring your knowledge about food and cooking
Thank you for the video! About poaching eggs in a microwave, I found an interesting addition, so maybe one day you would want to try it out: "I have been making microwave poached eggs for over 20 years. One tip I learned working in a hospital kitchen as a dietary aid...make sure the water you drop the egg in is hot. Yes, one minute cook time. But I found out early on that if you use cold water, the egg yolk often explodes before 1 minute in the microwave. This is because the microwave cooks from the inside out and if the water is cold, the egg yolk will reach a very high temperature before the white is cooked and it often explodes!...in your microwave. Anyhow, hope this helps."
If 5 Minute Crafts said a bomb would instantly bake a cake, Ann would be the type of person to calmly say “Look at that. The dynamite blew up the cake. It’s not cooked” I love her personality.
@@GlassShark86 I know, so gross XD like they mucked up a batch 100 years ago and were too scared to admit it so they just said let's make this a new product, everyone loves crumbly, dry chocolate.
I live in the US where we don't have Flakes but as soon as I saw it I was like that looks like seized chocolate - which I have plenty of experience with because I am a terrible baker.
When my mom got her first microwave oven in 1981, Litton, a salesman brought the microwave and explained its operation. He also warned her about eggs and instructed her on how to cook them safely. Our family often ate microwave eggs but prepared them correctly with no issues at all. I take a very small shallow bowl. Break your eggs into the bowl. Whisk the eggs. Add a tablespoon of water. Cover the bowl. Microwave on high for about 2 min. Never had a problem. It didn't use a turntable, but a "fan" to move the beams around. I don't think that made a difference though. What I do is I don't put my bowl in the middle of the turntable, but on the edge so you don't get standing waves in one spot of the egg.
I really appreciate the effort that goes into these videos, always going the extra mile and trying things over and over in slightly different ways to demonstrate practically what the results are as well as explaining why that is what happens. I don't know any other person who does debunking videos that would explode like a dozen eggs in their microwave despite knowing it's always going to explode.
My mom kept ours in a necklace box in a drawer with some of her other jewelry. Was looking for a necklace to borrow one day and spilled teeth everywhere because I was not expecting them.
Hey Ann. I just wanted to tell you that I watched this video a few months back and thoroughly enjoyed it! My mother was about to put eggs in water in the microwave and I immediately remembered this video. I rushed through TH-cam to find this video to show her it was a terrible idea. Finally, I got it and made her watch the part about eggs exploding in the microwave and she finally said "Ok, I get the message" and did not put them in. However, she burned her fingers on a hot pot handle the same day, but I couldn't stop thinking how it could've been a lot worse. Please keep it up!
Lol right? "So in this hack, they soak hair in vinegar and it's supposed to make it glossier. To test this out, I have tufts of my own hair and hair from my neighbors; let's see what happens."
@@michealwilliams472 This would be a great premise for an Onion video or something. "Today we'll be testing hacks using this bucket of blood I have here! Don't worry -- no cute little animals were harmed in the making of this video! :))"
THIS. IS. INFURIATING!!!! The whole reason I came across your channel was because I was teaching my kids to be careful about trying the things they see on TH-cam (mind you, this was from KIDS TH-cam) My son came up to me asking me if we could do what he called the "caramel spiderweb" with an electric mixer and liquid hot sugar! I saw the video and was PISSED! It was so dangerous, and I couldn't believe that this was allowed on TH-cam kids! This isn't okay! Please, please Ann keep up the good work exposing these people! You don't just talk about how dumb and dangerous it is, you literally show it! Whether your videos get viewed by TH-cam or the kids that want to try these things, its a win!! Thank you for standing up against this crap!
_"Cooking is Chemistry!"_ is a direct quote that my science teacher burned into my memory 15 years ago. He loved food experiments, but with every egg food explosion and freeze dried experiment he'd repeat the same warning. _"Cooking is Chemistry! If you wouldn't conduct an experiment with dangerous chemicals without any research or safety equipment, then you shouldn't be trying random food [hacks] without doing the same!"_ Even today when thinking about doing something dumb with food his warning would nag in the back of my mind lol
Ann, when beginning her channel: I want to make a channel where I show people how to make cool bakes. Ann right now: Please stop putting things in the microwave. I'm tired of cleaning mine.
@@tkps Cadbury had a century and hundreds of people to perfect the recipe, she tried it once, with some trial and error a more similar result can be achieved.
@@LaminarTurbulence A century of improvements, hundreds of people to perfect recipes, only for everything to go downhill after Hershey put their dirty hands on the company :(
The stupid thing about the vase hack (apart from how dangerous it is, of course) is that it doesn't even produce a good vase. That rim is still jagged, potentially sharp, glass.
TH-cam's gotta listen to Anne Reardon more. They're so focused on stopping people from cussing on the platform that's literally designated for those over 18 that they're not even focused on the fact that people are getting severely hurt due to lack of safety information from "hacks" like this, and in one of Anne's previous videos, a young child was killed due to an accident with misinformation from a hack. Anne I really hope your message gets out there. It's a shame there's still content to be made about people getting injured and burned from things like this and TH-cam hasn't done a thing...
on this platform, unfortunately, the profit is more valuable than life and safety of the users. i don't believe this bullshit that youtube say they care about health environment and blablabla, if they did so they'd listening to anne more often and do something serious 'bout all things she's been constantly saying
At (10:00): "to be on the safe side don't microwave eggs, cook them in the pan instead". I wouldn't say "don't microwave eggs", or rather I wouldn't say "never microwave eggs", but of course, you're welcome to say it. For cooking only whites or only yolks, or whole eggs (and of course, whole eggs in the shell), I would agree with you, never do it. But there's one case that you didn't mention, or attempt to demonstrate, that would be cooking a scrambled egg in the microwave. I've done this dozens or times, perhaps more than a hundred times, but of course, that's my experience, your's may differ. 1) Beat one or two eggs and pour into a microwave safe bowl or cup. 2) Add a bit of water or milk (say 15ml or so) if you like. It doesn't seem to have much of an effect on the cooking, but will effect the taste and texture. You can also try adding some shredded cheese, either stir it into the beaten egg before cooking, or add it after it's done cooking 3) It can help to coat the inside of the bowl/cup with butter, or your favorite oil or cooking spray, but it's optional. 4) Microwave on high. Feel free to experiment with lower power settings. 5) As the egg cooks, it will rise (and continue to rise and rise), a bit like a souffle. 6) When you stop the cooking, it will deflate a good bit,It will leave the (scrambled) egg fully cooked. Cooking time varies depending on lots of factors, so it may require some experimentation with your microwave. 7) The cooked egg has a bit of a different texture than an egg scrambled in a pan. 8) If you cook it for a long time, too long, overcook it, it will rise and rise and may rise over the top of the bowl depending on the size of the bowl, and eventually when all the liquid has set, it will stop rising. 9) Overcooked like that, it's not very tasty (mostly texture issues), but I'd say "nearly" inedible. Throughout all that (in my experience), it will not explode. Since it continues to rise (to a point), it never develops any (enough) pressure to cause it to explode. When I cook scrambled eggs in the microwave, when it starts to rise, I let it rise a bit then I stop the microwave. I then mix up the egg. There will be some cooked egg and some liquid egg. Mix the liquid and cooked egg and cook again for a few (5 to 8 to 10) seconds. If liquid egg remains, repeat mixing and cooking as necessary. You can leave it a little soft if you like.
I’ve done the “burning string” trick to crack a bottle neck off of a bottle to try and make a guitar slide before, and if you take the usual precautions one should take when working with tools or fire and whatnot, it’s not very dangerous, and it works! But you must be careful, and must do your research, and shouldn’t do anything if you aren’t sure you can pull it off.
i literally teared up when she got excited about seeing her book she works 10x harder than most youtubers on her video and she deserves this and to be proud of herself
You can bet that book will be full of cast-iron, rigorously tested recipes that will never let you down too. Thank you Ann - and Dave, for all the blind testing!
I work as a carpenter, and we have a glass master, he handles basically all the glass we have, he cuts and rounds corners of glass with alcohol and fire all the time. But he cuts a groove into the glass, then puts the alcohol on there and then lights it, after just a few seconds he breaks it off with tongs.
![โกหกเธอทั้งนั้น (Pinocchio) - SERIOUS BACON [Official MV]](http://i.ytimg.com/vi/P1HhTYwrR5A/mqdefault.jpg)
woah! You solved the 100yr old secret!!
How did you get to this video 23 hours before it released?
I wish i was allowed to have patreon
@@Zazaaa27 you actually need money for it. You're allowed to use it, but the content there ain't free.
@@Panda-24 i know and i have the money but my parents don’t allow me
Cadbury better not come from our baking mum!
Cadbury: "it's a 100 year old secret only few people know..."
Ann: "Just add a lil water"
Cadbury: "dammit"
XD XD XD
😂😁😁😂😂😂
Got to hope 5 minute crafts doesn't do this once this video gets several views...
😂😂😂😂
Thanks to a "oops" while working with melted chocolate a few years back I quickly guessed what the "secret" was. lol
Ann is so committed to educating her fans that she exploded multiple eggs in her microwave just to entertain us. Thank you, Ann!
She cleaned exploded egg out of her microwave multiple times to entertain us.
That microwave has been through a lot for us!
we stan
This is it! Why tell us not to do something (the internet will do it anyway), when she can show us why not to do something?
That's dedication and what's I called the true food scientists.
This woman really spent an hour trying to find out a 100 year old secret, looked straight into the camera and said now you can make it at home EASY and moved on like it was NOTHING - an icon
Hahaha She's amazing
@@nadin833as its Cadburys it probably isn't multimillion dollar but multimillion pound
@@maxito7463
Any company can be valued in any currency, but as this is Ann, we really ought to call them a multimillion dollerydoo company.
yeah, you heard user-ph3ji8gp3p, your humor is inferior to our humor
To be honest, big companies like to boast "secret recipe" for sales and marketing purpose.
While the exact ingridients and composition maybe a secret, the principle technique on how to make it are not.
It's no secret coke is simply a carbonated syrup and we know how to make one, we just don't know the exact composition.
okay so no one is going to talk about how she not only solved a century old secret, but ALSO cleaned her microwave several times for us, AND is literally the tooth fairy? Maybe this woman is an actual angel sent from heaven.
Angel or girl boss? Both, I guess
Q
cadbury: "its a 100 year secret"
Ann reardon: successfully recreates it at her second attempt
The magic of being a food scientist
@bouytt guyt I think (I THINK) it isn't illegal because since it's a trade secret, they didn't apply for a patent anywhere (besides it's just seized chocolate. can't patent such a thing) and the law won't protect them.
When this happens, they just hire a hitman to com-
@@nodezsh it was a joke, but I like how you think haha
@@samara707 just like your life
@@drnotuseless oh okay
I can’t stop laughing at the fact Cadbury’s guarded secret was that they made the chocolate slightly more wet
That was a happy accident for them lol!!
Well, that and the fact that their eggs have been steadily shrinking for years.
@@cittrangenericlastname8616 Not that secret.
Same 😂
@LaumiRez Or real crabs
Dear Anne, I really need to thank you for discussing the egg in the microwave issue in detail. My mom fell for this and I've always been so afraid of her getting hurt. A couple months ago we had a scare and she's stopped ever since. The explosion was strong enough to force open the microwave door - fortunately no spatter got on her even though she was immediately front of it. Loud sounds like that really spook me so I had to go sit down for feeling faint and avoided the kitchen for a few days afterward.
I'm glad your mom's ok. I had a liquid give me 3rd and 2nd degree burns, and I'd much rather people learn from close calls than learning from experience (even though it was someone else's stupidity that got me burned). 17 years later, and hot liquids still scare me to death if they touch my skin
I think people forget just how dangerous steam is because we only encounter it in the every day when boiling water in a kettle but that's only harmless because it's unpressurized and quickly mixes with the surrounding air and cools down. Steam however is incredibly powerful, in steam locomotives steam is powerful enough to pull km long freight trains at 100 km/h and on aircraft carriers steam catapults can instantly launch fighter jets weighing several tons. Steam like water however also is a great conductor of heat and when it finds a surface it will condense and deposit all of its energy on said surface as it does so, all the energy that lets it pull freight trains and launch fighter jets, this is why high pressure steam will literally boil the flesh off your bones and some of the worst industrial accidents ever were due to boiler explosions.
Now normally it would be impossible to encounter higher pressure steam at home because at one atmosphere of pressure steam boils at 100 degrees celsius and thus doesn't take much energy to condense into water, meaning that you'll notice that it hurts and pull away long before it can do any damage. However microwaves change that because they work by directly energizing water molecules and thus can heat up water that's trapped, meaning that the steam pressure can rise much higher and thus its temperature, and of course the temperature of the surrounding matter.
The take away obviously isn't that you should be terrified of steam but rather that just like electricity and fire you should respect it and understand that it can be dangerous in certain circumstances.
i love how this is so lawfully chaotic like "ok for this one i'll microwave approximately 15 eggs one at a time to prove it will always explode, discover a 100-year old industry secret and then sacrifice 3 baby teeth to the coca cola gods"
There's ways to cook eggs in the microwave that don't explode and save energy and water. Look around on TH-cam. Ann isn't infallible.
😂
@@MilwaukeeWoman Those methods aren't infallible either, and having boiled water spray you like a gun isn't really a good enough gamble. Eggs aren't really worth enough to put in the microwave for anything other than scrambled, and even then it's messy as shit.
@@MilwaukeeWoman Ann practices what she preaches: Putting the egg into the microwave is more dangerous than just cooking it on the stove, and as she has a lot of children watching, she advises putting it NOT into the microwave. Yeah, there a ways of doing it, but if many other ways result in exploding eggs, probably don't tell the children to do it anyways.
@RoRo that too! I added lawfully because there's a methodology to her chaos lol but yes u right
Cadbury: our Flake recipe is a closely guarded secret, no one can ever know
Ann: ya wanna see some real speed?
edit: i just came back to this randomly omg thanks for all the likes!
The power of a food scientist 👩🔬
So true!
😂😂😂😂 Shes the best
100 years vs 100 seconds.
Ann: hold my Flake
I can just imagine a century ago, a guy melting some chocolate in the Cadbury factory and balls it up by adding milk and siezing it.... trying to get away with hiding the result somehow, only to go, "hey, we can sell that"
For the bottle "hack", even if you manage to successfully break the bottle, those edges are still going to be sharp. Be careful!
I was told to sand the edges and/or use glass etching liquid on the rims to dull it. I’ve still never tried it, but the tip came from friends with homemade wine bottle glasses with lip safe rims
@@CraftyVegan The hack is needlessly dangerous when you can just score the glass to get the same result so good on you for never attempting it.
@@hedgehog3180 the tool to score the glass bottle is like $5 from aliexpress, we recycled a lot of these to hold flower and decorate our cafe
Ann Reardon: Figures out Cadbury’s secret
Cadbury: Delete this. Now.
Lmao i
FBI! OPEN UP!
Trade secrets aren't patented and so aren't legally protected so that's not gonna happen.
@Brooo007MC it’s a joke
LMAO
Do you think Dave is sitting in the living room reading and hears the microwave start and an explosion and says to himself, “Ann must be recording a video.”
And also thinks, "oh crap, what am I going to have to eat next?"
I love how tentatively he tried the chocolate. Like, "Oh, no, what awful thing do I have to taste now?"
She probably waits until he's out foraging for baby teeth.
@@MeredithDomzalski
#GoodFoodForDave
Ann I saw your clipart studio ad on TH-cam😋
They showed what happened in the last video😂👏👏
Regarding the chocolate flake at ca. 14:00 - a solid state chemist here; chocolate has actually 6 distinct polymorphic forms (polymorphs are substances with the same chemical composition, but the molecules are stacked in different ways in 3D space, which can lead to different physical properties in separate forms), each with slightly different visual properties and melting points. The one that became soft and malable when you held it in your hand was an example of what's the 'standard' and most desirable across the industry, form 5, which doesn't melt too fast when held in hand, but does in mouth. Looking at how the 'flake' behaves, I strongly suspect that it's simply form 6, which is characterised by being harder and having a higher melting point than form 5, which would explain the observed difference in behaviour. Conceivably, it was then processed in one way or another and that's the secret they are talking about.
Out of melted chocolade, each of the 6 polymorph forms can be crystallized by applying certain techniques - think of this as a process similar to tempering a sword (hence: tempered chocolade), wherein by combining melting and cooling processes at varying (but precise) temperatures, you are able to manufacture the target form, aside from form 6. This one is made by leaving any 'tampered' form on a shelf (in carefully managed conditions) for several months.
You can google 'chocolate polymorphs' to find out more, and a quick graphic I find helpful can be found here: www.compoundchem.com/2014/04/19/the-polymorphs-of-chocolate/
This is fascinating, as an engineer, I had only read about amorphous and crystalline forms of specific molecules. Interesting to note that chocolate has these forms as well :D
I'm also wondering if the physical structure has an impact. Because of the air between the folds, it's less dense than solid chocolate, and since the isn't trapped in discrete bubbles like an Aero bar but parallel stacked folds, expanding hot air could theoretically escape out the ends as it heats and expands.
@@jamesdominguez7685 yea i thought it might be the surface area to volume ratio, however that would mean the flaky layers would meltt off one by one relatively rapidly lololol
@@aasha8759 - Also a possibility: the internal air pockets could maybe be acting as a kind of multi-layer insulation, slowing the spread of heat through the whole mass. Neither of our ideas explain why the very outside layers don't melt, though. :)
Disclaimer: I have ADHD, and I simply lack interest in this topic, so I did not read your comment in detail.
Having skimmed it, I believe you stated you make the type of chocolate that is the same as Cadbury Flake by leaving it on a shelf for several months.
I find this confusing, because what Anne showed in the video is that you melt it and add some water (or milk) to make it.
I always imagine what the boys think when they walk in on their mum filming debunking videos:
James goes to get a glass of water
Sees Ann stood by the microwave
“Mum what are you doing”
“Just microwaving eggs to see if they explode”
I still dont get why the TH-cam algorithm isn’t recommending Ann to more new viewers. Its really a shame how TH-cam promotes fake baking hacks, more than Ann who has her own cookbook, a full on website, recipes, debunking videos and many more. We need Ann to get on the recommendations
Because these channels prob got more subs and views then ann and youtube just only cares about the money I remember lot of people said they flagged these channels for being dangerous and youtube just did not care I agree youtube should recommend ann her videos more
I agree with you. But if you think about it, if it wasn't for those awful 5-minute craft videos, Anne would have less content to work with and we wouldn't have Annes awesome videos 🤣
I believe 5mc and Blossom
Should be permanently banned 🚫
From TH-cam
TH-cam just cares about the money. It's honestly really sad to see them be this greedy, I hope humans can change
@@GamingWithEric2508 you got me in the first line ngl-
Cadbury : it's a closely guarded secret only a select few know.
Ann : it's seized chocolate you can diy at home.
Cadbury : surprised pikachu face
LOL. That gave me an idea, Anne should do a video on ‘debunking food industry lies/myths’
The knowledge 🙏
I mean you still gotta buy the chocolate, and most people will use cadbury anyway
Lmaooooo
If she hadn't figured it out, I'd be skeptical about people continuing to eat it. 😂😭
Thx for calling out the fake hacks,we need more people like you🥰
She really went from debunking fake hacks to creating flake hacks ❤️
I can't decide the best moment of this video. We've got:
1. Ann sacrificing her microwave's dignity countless times for exploding eggs
2. Ann casually solving a 100-year-old closely-guarded secret
3. Ann nonchalantly mentioning that she has baby teeth on hand for no reason
She has 3 children, parents tend to save our baby teeth
I'd like to add onto point number one. She also had to clean the microwave of egg debris all round, multiple times. That right there makes it my favourite moment in the video
Yes!!😂
I use the microwave method of poaching an egg. I have done it hundreds of times and my egg has never exploded. You need to use at lest 1/3 of a cup of water in a slightly larger bowl of at least 3" across The bowl I use is 4 1/2". 50 seconds on high and I get a perfectly poached egg every time. Promise.
@@jhbrown1010 while it may work for you sir, it is important to note that all microwaves are different, and what works in one may not work in another. Plus in my experience eggs in a pan aren't that hard to cook anyway. That's still a massive risk you're taking upon yourself, and I'd politely recommend you to avoid microwaving your eggs😊
Cadbury: "its a closely guarded trade secret"
Anne: "lol they just screwed up and seized a batch of chocolate then tried to save it"
Lol
This is gold XD XD XD
In other words: The age old practice of businesses selling things that would otherwise be considered a waste product.
@@thatboringone7851 like mystery flavor. It's just leftovers
@@thatboringone7851 so Hersheys in a nutshell.
oh that Flake thing is extremely similar to a traditional form of chocolate we have here where i'm from! it's called "chocolate en rama" (the translation would be something like branch chocolate??) and that's pretty much the exact recipe, yeah. y'all should watch some videos on how it's made if you've got the time, it's vv cool
oh! Well, tell us where you are!
@@swissuz Seems like it's Argentina.
@@AdwinLauYuTanit is Argentina but we do have it here in brazil too but only in thr south
The way you smiled when you revealed the book and saw it, held it in your hands... That was so wholesome and made me smile too :)
I love that Ann just casually solves a 100 year mystery
It's also funny how the '100 year old secret' was solved by just looking at the ingredients list 😄
@@eleanormason2647 Classic Ann
Cadbury: very guarded secret for 100 years
Anne: just add milk 🙃
Wasn't a mystery to me...
In the US and have never seen a Flake, immediately said “sounds like seized chocolate to me”
“It’s a closely guarded secret”
Ann: *tries like 2 methods”
“Another mystery solved”
When things were at their very worst:
2 Suns, Cross in the sky, 2 comets will collide = don`t be afraid - repent, accept Lord`s Hand of Mercy.
Scientists will say it was a global illusion.
Beaware - Jesus will never walk in flesh again.
After WW3 - rise of the “ man of peace“ from the East = Antichrist - the most powerful, popular, charismatic and influential leader of all time. Many miracles will be attributed to him. He will imitate Jesus in every conceivable way.
Don`t trust „pope“ Francis = the False Prophet
- will seem to rise from the dead
- will unite all Christian Churches and all Religions as one.
One World Religion = the seat of the Antichrist.
Benedict XVI is the last true pope - will be accused of a crime of which he is totally innocent.
"The time for the schism in the Church is almost here and you must get prepared now"
Tuesday, 20 March 2012
The Book of Truth
@@michagabo8819 damn thats cool and all, but im gay
@@julianthefoolian this is the best reply to one of these religious things I've heard
@@michagabo8819 lol I’ve never seen someone use ` as an apostrophe. I’m not even sure what that is even used for.
@@hppjwofgay8560 thank you 😌✨
Honestly I’ve considered poaching eggs in the microwave cuz I failed miserably with the stove method . The only things stopping me was the horror of eating egg cooked in microwave. And now this video has completely put that thought out of my head 👍
That's what kept me from cooking any kind of eggs in the microwave - it'd taste like shit lmao.
I only use it for a quick 20 seconds to make sure the eggs are fully cooked in my quesadillas. Guess now I'll be waiting at least a minute before opening the microwave.
Cadburry: 100 year old secret.
Ann: Challenge accepted
Cadbury: The Flake creation process is a century old secret. Don't try to figure it out.
Ann: Hold my tempered chocolate.
This comment is so perfect
Taking a moment to appreciate the amount of times Ann must have cleaned her microwave out for us to enjoy quality content
and the amount of vinegar she had to use to clear the egg stench. ( eggs taste amazing, but they leave a tremendous smell on surfaces, dishes etc). Ann is AMAZING indeed. :D
I was thinking how hard to clean all the mess... should give her much more thumb...
I was looking for this comment. :)
if every patreon send her a microwave, she has enough just to through out after every expolsion hmmm
Hahaha absolutely 🙏
I remember one time when I was younger I wanted to warm a boiled egg (don’t like them cold), and it exploded in my mouth when I took a bite. It terrified me, but I was lucky; it could’ve been worse. It sucks to see topics like these, but I’m so glad you talked about this.
You probably got the second best outcome
holy cow i think i would need therapy after that happening to me
If you don't mind a much safer tip for warming whole hard boiled eggs in the future is to simply heat up some water and put the egg in the water it'll eventually warm up at least that's what I always do I never put eggs in the microwave just water and then I put the egg in the hot water
The same thing happened to me when I was a kid and it scalded my upper lip. Nearly shit my pants too. 🙄
I did the same thing. Now I always make sure to cut the egg into slices before putting in it in the microwave 😅
I’ve watched this video before but I came back for the eggs and then watching the Flake recreation was epic. I love how you could see Ann was so chuffed that she figured it out 😄 what a legend
Me too
cadbury: flakes are made using a 100 year old closely guarded secret that no one knows
ann: i’m about to ruin this mans whole career
Lol!🤣🤣🤣
Replace "man" with "company"
Lennahc's Marbles And Objects u did not understand the reference huh
Cadbury is going to send her angry messages after this I bet xD
...I feel like getting a Cadbury Flake... I think they're doing alright.
"Is it like turmeric and sardine?" Poor Dave, he's so traumatized he can't even imagine Ann giving him a normal chocolate bar to taste test. 😂
That bit made me laugh too. Dave is such a trooper at trying stuff, even when there is a very real possibility that, for reasons that are currently unknown to us, it may one day actually be turmeric and sardine.
🤣🤣🤣🤣🤣🤣🤣
😂😂 I gut laughed at the turmeric and sardine comment 🤣🤣🤣
@@nikiTricoteuse Your comment was liked by Anne. Oh no. lmao
Poor Dave is so brave to keep eating Ann's experiments.
We don’t have a microwave at home so I took this video as a nice informational advice until I went to visit my grandma. She has a microwave and wanted to reheat a boiled egg from yesterday, I wasn’t there when she put it but I realised immediately what had happened when I heard a gunshot sound from the kitchen. The explosion was so forceful that opened the microwave door and fragments of boiled egg got everywhere. Fortunately my grandma who was near the microwave didn’t get burnt. I am glad this happened with me here so I could tell her to never put eggs in the microwave because apparently she did that with raw eggs too. After that I just texted people to inform to never do this.
Thank you for making videos like this! 💕
If you microwave a jawbreaker it explodes to they covered that on MythBusters and interesting enough the experiments showed that literally only one part of the jawbreaker was being affected by the heat from the microwave but the rest of the candy wasn't so I wonder if it's something at like the molecule level in egg that is being affected in the egg.
She's such an icon.
In a single video she, threw shade at TH-cam, blew up a bunch of eggs just to get across the point that you're not supposed to put eggs in the microwave, figured out a "closely guarded secret" in two tries, flaunted her book, and casually showed us that she's totally a mom by pulling some baby teeth outta nowhere.
@@vykussy ew, racist.
@@lifeisbutadreamm report him and don't accept his apologize its really racist
@@vykussy RACIST
@@vykussy What’s your relationship with your mother?
She’s seriously the coolest! 😅
The fact that Dave assumed the chocolate would have sardines or such untasty nastiness while blindfolded made me giggle. That man has a lot of taste tester PTSD.
Poor Dave. I bet he shutters at the dinner table if Anne says she has a new recipe she’s trying! Lol
Hahahaha yes 😅 he loves Ann and puts up with so much in these videos
And yet he still does it. What a guy! 😍
That's the level of trust I want in my marriage. Put on this blind fold I'm going to put something in your mouth. "OK"
Thank you for this one. You might have saved me from an exploding egg mishap. I occasionally get frozen ramen bowls to cook in the microwave, and I'd been cracking an egg into them to cook in there as well. I hadn't realized how risky this was and will definitely not be doing it again.
I love this lady. She's so pragmatic and thorough
Ann: “I’m going to give you something to taste.”
Dave: *INSTANT SUSPICION*
This poor man has been through it.
Hello good morning
Dave has trust issues.
Lol 😁😂🤣
the way he was carefully biting in feat at first his mouth was twitching lol
The man is a saint!
Cadbury: it’s our secret recipe *Evil laugh*
Ann: add water to melted milk chocolate
Cadbury: 🔫👁👄👁
@8:06 Waaaaht?! A microwave oven with a curved interior shell with zero corners? 😖😲. This is literally my first time ever seeing or learning of the existence of such microwave ovens. I guess I've been comfortably living under a rock without a clue until now 🤣
On a side note, my theory on the exploding eggs in the microwave is:
As the egg or egg white or egg yoke is getting heated in the microwave oven, the outmost boundaries of the egg white/yoke forms a rubbery barrier that has very little water molecules. Meanwhile, the interior portion which still has more water molecules continues to vibrationally and frictionally get agitated, to the point that quickly accelerating pressure buildup of the interior of the cooking egg, egg white and etc against the rubbery boundaries gets too much and is released via violent explosion of the egg or egg white or yoke
With the chocolate I know another situation that *kinda* does the same as flakes. When a chocolate bar is expired and left there for a long time after the expiration date, they turn white-ish and seem to have the same quality of not melting easily anymore and being really crumbly but in the mouth it does melt and tastes like the chocolate (it does however take a little while until the taste comes about and it usually does lose its scent of chocolate when not in the mouth too).
That's more because the cocoa butter is separating from the other ingredients, from what I understand. It's a completely different process.
Cadbury: "Our secrets will remain known only to us until the end of time."
Ann: _Spends an hour experimenting and finds it out_
Cadbury: 👁👄👁
This comment has no comments so... haha true!!
who expects them to market seized chocolate?
I love the fact that it's a culinary mistake well known enough to have a name, but at some point someone went "I mean it doesn't actually *taste* bad, maybe we can market this?"
@@johnnye87 isnt that how ghanche was made?😂
@@johnnye87 "There are no mistakes, only happy accidents." - Bob Ross
If Ann goes missing we know she didn’t leave Cadbury got to her 👁 👄 👁 🍫
Oh god hahahaha
Might be😆
🤣
Ann we need a secret code to know if you are in trouble and we need to send a youtube sub army to come save you
Question though, is Cadbury that stale everywhere, or just in my area?
The egg is the first “hack” I’ve seen on your channel that I may have potentially fallen for. I grew up cooking scrambled eggs in the microwave, which does work fine. I wonder what about scrambling them changes things. Even so, you have to watch it, or it will expand far out of the bowl. Perhaps it’s something to do with the protein bonds.
Curious about that too. Granted this is anecdote but I’ve never had scrambled explode ever when properly watched/handled.
Same! I've had microwave scrambled eggs nearly every day of my life, both with and without added milk and cheese. Maybe the act of scrambling disturbs the protein structures enough to stop it from building up pressure? Mine always expand like crazy and then shrink back once the microwave is off. But I'd love a follow up on this
one of my friends mentioned poaching eggs in the microwave and i pulled this video out to show her why she should stop. she tried to argue that one wasn't enough, but as the eggs kept going she got quieter and quieter. thanks for being thorough ann!
Three times my mind was blown today.
1. Anne cracking a 100 yo Cadbury's secret
2. Her book finally being in print
3. "I happen to have baby teeth on hand"
she kept their baby teeth bruh like dayum
@@Acuriouscase77 the fact that she kept them and then used them to experiment with is indeed funny
Ann is the tooth fairy - CONFIRMED
lol ikr
overdelivered on this vid
You are literally a genius. The dislikes are from Cadbury employees disgruntled by the fact that you solved this
And from those of us who have never seen or heard of a Flake in their life and had to order some. :(
(*Not that *I'd* ever dislike Ann's videos!)
Lololol!!!!
Yep XD
I knew it the whole time
I was looking for a comment like this 😭😂
TH-cam caring more about removing dislikes more than the safety of people is so ironic it actually hurts
"LET'S TRY A BLOWTOCH!" haha u are crazy and i always sit with my eyes wide open - i can't believe i have the guts to play so much with fire and microwaving things u shouldnt microwave etc LOVE YOU FOR DOING IT , i admire it lots! Would never have been tough enough to do myself, though. For sure 😂
Ann really woke up and said, “I’m gonna bring a centuries-old chocolate empire to its knees today” and condensed the whole process into a section of a 20 minute TH-cam video
She is giving us everything we didn't know we needed😂
*What shall we conquer next?*
The Coca Cola formula
This entire video was a wild ride. Horrific burns, exploding eggs, Sherlocking an industry secret, DAVE, hugging your cookbook, "hey I have human teeth" omg I love you
This reads like a Stefon from SNL recommendation.
I use the microwave method of poaching an egg. I have done it hundreds of times and my egg has never exploded. You need to use at lest 1/3 of a cup of water in a slightly larger bowl of at least 3" across The bowl I use is 4 1/2". 50 seconds on high and I get a perfectly poached egg every time. Promise.
shes an expert multitasker
@@jhbrown1010 That's good for you, but just like Ann said, every microwave has a different wattage setting so the results can definitely vary per user! I'm sure it works under the perfect conditions for those who don't have a stove top, but if you have a stove...just use it!
I saw this comment before watching the entire video and i was still Not Ready
My friend recently started poaching eggs in the microwave, and I immediately remembered this video and sent it to him! Thanks for your really easy-to-understand methodical ways of showing how these things are dangerous!
As someone who at least twice has proven I can burn hard boiled eggs, it’s not just microwave eggs that explode. I forgot about them until I heard gunshots coming from the kitchen sounding like rifle shots. Chunks of excruciatingly hot egg and shell seemed to be targeted directly at me with no mercy. Because of this, I had to duck,weave, and cower across the kitchen to get the saucepan pan off the heat before *it* turned into a guided missile too.
'i happen to have some baby teeth on hand' is one of the most unintentionally terrifying things you've ever said
Last time I went to my Mom's house she'd had a clear out and asked me if I wanted to take some of my old stuff like primary school records and baby books. I pulled out an envelope... what's in here? It was full of teeth. The worst part was they weren't even all mine it was a horrifying mix of mine and my brothers teeth...
Ann Readon out of context when
I think it's a parent thing- my dad has mine and my brothers baby teeth!
My mom never gave me tooth fairy money if I swallowed my loose tooth or lost it down the drain. Very strict policy, for some reason >.>...
I think that's just parenting 101, my mom kept all my baby teeth too.
I love how Dave is still up for being a lab rat dispute previous events. The bravest man I know.
Currently in quarantine and not doing well at all. Your videos make me feel better and lift my spirits. Thank you always ❤️
It's worth pointing out that the "String Hack" was at one time published in the "U.S. Department of the Army" Field Manual for improvising booby traps and demolitions. It was intended to use a shoe string or boot lace and gasoline, and the "optimal bottle" was a champagne bottle, being used because the indent in the bottom was already calculated "back home by the egg-heads" for a shaped charge with a known "stand-off" distance... Without getting into too much dangerous detail, the stand-off is the proper distance between a shaped charge and it's target if you intend to blast a neat round hole through as much material as physically possible with that particular size of charge...
The point (and the conclusion) then is that it WILL work, given the appropriate amount of time with nearly any liquid fuel for the fire, and on nearly any glass bottle or similar container... BUT being this was intended for soldiers in the field (who were already in hazardous field conditions and fighting just to survive) it's also NOT a very safe "trick" one should indulge in while "playing in the house". It MIGHT be worthy of demonstrations for educational purposes regarding glass, stress fracturing, the use of heat to induce stress and some of the other engineering points about material science and clever stuff to do with that information, but this is a "big kids OUTSIDE stunt" at best...
I only know about it because I collect such field manuals when I can find them, and I read them before trading or packing them quietly away where they won't incidentally get anyone else into trouble, injured, maimed, or killed. I know this kind of thing can be readily found on the internet "all willy-nilly and stuff", BUT I DO NOT have to contribute to that.
NOTHING against Ann for demonstrating. She explained it well, and I believe she did a fine job of informing viewers of the potential dangers, and warning us all NOT to play with fire just because we saw something silly on the internet... BUT do follow her and Taras Kul's (Crazy Russian Hacker) example and prepare for issues whenever around open flames. It's all fun and games until it's not, whether someone loses an eyeball, or lights themselves on fire, or burns the house into a smoldering hole in the ground. ;o)
Ann's really at that point of her career where she can just say "Here's these corporations' secrets xoxo" and i love it
Cadbury: "It's a 100 year old secret, locked in a box at the top of the tallest tower in a castle guarded by dragons in a fae realm."
Ann , thinks about it for ten minutes: "They add milk."
and to make things worse, food bloggers and nutritionists have written colums which don't explain anything. 😂
Honestly so amusing
Milk chocolate, now with extra milk...
@@arvindtulapathy1990 the bloggers and nutritionists really don’t know anything about food science I guess, which doesn’t sit well considering they influence so many people’s dietary decisions
I have watched a whole bunch of these since i discovered your channel yesterday, i LOVE your debunking and hesring your knowledge about food and cooking
Thank you for the video! About poaching eggs in a microwave, I found an interesting addition, so maybe one day you would want to try it out: "I have been making microwave poached eggs for over 20 years. One tip I learned working in a hospital kitchen as a dietary aid...make sure the water you drop the egg in is hot. Yes, one minute cook time. But I found out early on that if you use cold water, the egg yolk often explodes before 1 minute in the microwave. This is because the microwave cooks from the inside out and if the water is cold, the egg yolk will reach a very high temperature before the white is cooked and it often explodes!...in your microwave. Anyhow, hope this helps."
If 5 Minute Crafts said a bomb would instantly bake a cake, Ann would be the type of person to calmly say “Look at that. The dynamite blew up the cake. It’s not cooked”
I love her personality.
Fr
LMAO 😂 😂 😂 Comment of the year.
Underrated comment
After a brief explanation of different types of explosives, of course. And then she'd find some way to do it anyway.
@@woodfur00 yes
Cadbury: It's a 100 year old closely guarded secret.
Ann (after one attempt): It's bit of water.
It's literally 'ruined' chocolate by any other standard. This is hilarious.
@@GlassShark86 I know, so gross XD like they mucked up a batch 100 years ago and were too scared to admit it so they just said let's make this a new product, everyone loves crumbly, dry chocolate.
I live in the US where we don't have Flakes but as soon as I saw it I was like that looks like seized chocolate - which I have plenty of experience with because I am a terrible baker.
@@GlassShark86 It's a bit like the invention of Post-It notes. The inventor's attempts at making a strong glue went wrong but he made the best of it!
When my mom got her first microwave oven in 1981, Litton, a salesman brought the microwave and explained its operation. He also warned her about eggs and instructed her on how to cook them safely. Our family often ate microwave eggs but prepared them correctly with no issues at all. I take a very small shallow bowl. Break your eggs into the bowl. Whisk the eggs. Add a tablespoon of water. Cover the bowl. Microwave on high for about 2 min. Never had a problem. It didn't use a turntable, but a "fan" to move the beams around. I don't think that made a difference though. What I do is I don't put my bowl in the middle of the turntable, but on the edge so you don't get standing waves in one spot of the egg.
I really appreciate the effort that goes into these videos, always going the extra mile and trying things over and over in slightly different ways to demonstrate practically what the results are as well as explaining why that is what happens. I don't know any other person who does debunking videos that would explode like a dozen eggs in their microwave despite knowing it's always going to explode.
Everyone is talking about Cadbury but not how she just casually has some human teeth on hand. I respect it.
I just assumed it was the baby teeth of her children. It’s not uncommon for parents save their child’s baby teeth.
To add to this, Jedd is fairly little and may be losing or lost his teeth recently
I have all of my kids baby teeth
Mom saved some of mine too lol
My mom kept ours in a necklace box in a drawer with some of her other jewelry. Was looking for a necklace to borrow one day and spilled teeth everywhere because I was not expecting them.
I love that the likely origin of Flake is "aw, dang, we ruined this batch of chocolate... let's use it anyway"
And Kit-Kats are made from Kit-Kats
@@Merjia Ah yeah the floor is made of floor
@@GreenMagicMachine They are though. Every batch is made with the last batches rejects.
@@junipers-rings aren't kitkats a nestle product?
@@Merjia I used the old kit kats to make the new kit kats
i love that ann just casually solved a 100 year old secret recipe in a video about microwaved eggs
Congrats on your book! Your happiness and pride about it was adorable and super fun to see :)
Cadbury: it's a secret (◡‿◡✿)
Ann: hold my chocolate
**Dismantles recipe in 10 mins**
Lol
(0-0♡)
I completely forgot about this game, but I watched all of your LP's years ago. LOVE that you're bringing it back!
Hey Ann. I just wanted to tell you that I watched this video a few months back and thoroughly enjoyed it! My mother was about to put eggs in water in the microwave and I immediately remembered this video. I rushed through TH-cam to find this video to show her it was a terrible idea. Finally, I got it and made her watch the part about eggs exploding in the microwave and she finally said "Ok, I get the message" and did not put them in. However, she burned her fingers on a hot pot handle the same day, but I couldn't stop thinking how it could've been a lot worse. Please keep it up!
This video is wild: exploding eggs, burning glass, shading TH-cam, exposing Cadbury's, a whole book and then baby teeth casually introduced at the end
A solid video showing why Ann is amazing 🤩
I was thinking the exact same thing! The amount of entertainment and information given... amazing, Ann's range is just amazing
There’s things flying all over the place hahahaha
It just kept going 🤯
W h a t
Ann's probably the only person on TH-cam who could say "I just happened to have some baby teeth lying around" and none of us question it.
Lol right? "So in this hack, they soak hair in vinegar and it's supposed to make it glossier. To test this out, I have tufts of my own hair and hair from my neighbors; let's see what happens."
I've got heaps laying around. My kids have their own little containers that they put theirs in.
My mum kept my baby teeth, so it's not super surprising
@@michealwilliams472 This would be a great premise for an Onion video or something. "Today we'll be testing hacks using this bucket of blood I have here! Don't worry -- no cute little animals were harmed in the making of this video! :))"
Yeah. If I heard a random TH-camr say that, I would probably stop watching them!
THIS. IS. INFURIATING!!!! The whole reason I came across your channel was because I was teaching my kids to be careful about trying the things they see on TH-cam (mind you, this was from KIDS TH-cam) My son came up to me asking me if we could do what he called the "caramel spiderweb" with an electric mixer and liquid hot sugar! I saw the video and was PISSED! It was so dangerous, and I couldn't believe that this was allowed on TH-cam kids! This isn't okay! Please, please Ann keep up the good work exposing these people! You don't just talk about how dumb and dangerous it is, you literally show it! Whether your videos get viewed by TH-cam or the kids that want to try these things, its a win!!
Thank you for standing up against this crap!
Someone linked this video to a Facebook post asking about why flakes don’t melt. This was so educational I had to subscribe. Wonderful job!
“Mom what did you ever do with my baby teeth”.
Ann: “I needed them for..... scientific purposes”.
Ann smiling while embracing her book and saying "Look! Mah book!" is such a precious moment
Ikr
So wholesome 💕
And then just casually lifts a sharp knife on screen 😆
@@WavesofColours haha classic ann. Queen
_"Cooking is Chemistry!"_ is a direct quote that my science teacher burned into my memory 15 years ago. He loved food experiments, but with every egg food explosion and freeze dried experiment he'd repeat the same warning. _"Cooking is Chemistry! If you wouldn't conduct an experiment with dangerous chemicals without any research or safety equipment, then you shouldn't be trying random food [hacks] without doing the same!"_ Even today when thinking about doing something dumb with food his warning would nag in the back of my mind lol
So excited about your book and glad you got all your support! You're amazing!
Ann, when beginning her channel: I want to make a channel where I show people how to make cool bakes.
Ann right now: Please stop putting things in the microwave. I'm tired of cleaning mine.
Cadbury: It's a closely-guarded centuries-old secret ;)
Ann: *I'm about to ruin this company's entire career*
I love that Anne showed us how to do it but you can never beat a real Cadbury flake. Just can't be done.
@@tkps Cadbury had a century and hundreds of people to perfect the recipe, she tried it once, with some trial and error a more similar result can be achieved.
@@LaminarTurbulence A century of improvements, hundreds of people to perfect recipes, only for everything to go downhill after Hershey put their dirty hands on the company :(
But now us uncultured Americans can try a flake, I've never had one
Seriously though, they're gonna lose business to this. xD
6:03 why you got to call me out like that
Ann's microwave: it was horrible, i'm traumatized.
"Hmm... still not melting- let me go get me blowtorch." Just cracked me up how she said it so calmly-
sokin jon or burnt food
@@juliaalvarez537 or disgusting recipes
That's how scientists usually work.
Just make it into a movie then it will turn into: “ALSJXKSKSJDJSW... STILL NOT MELTING AHHHH- LET ME GO GET ME BLOWWTORCU!!!!!!!!!!”
The stupid thing about the vase hack (apart from how dangerous it is, of course) is that it doesn't even produce a good vase. That rim is still jagged, potentially sharp, glass.
Ikr why not just use the freaking bottle as a the vase ???
@@dx87gaming31 Yes, that would look so much better.
This was my first thought as well.
@@cursedGalataea But are the people who are doing this hack gonna be knowledgeable enough to know you can sand down the edges with sand paper?
and if one really wanted to reuse bottles as vases, a glass bottle cutter is only about $20.
Tysm for taking ur time to inform us. We appreciate it. Please keep going!
“Turmeric and sardine” 😂
Ann really just gave away Cadbury's secret about Flake, if she suddenly goes missing we know what happened
yeah, you don't mess with BIG CHOC
Don’t worry. They’re based in the UK. The worst they can do is send her to Australia.
TH-cam's gotta listen to Anne Reardon more. They're so focused on stopping people from cussing on the platform that's literally designated for those over 18 that they're not even focused on the fact that people are getting severely hurt due to lack of safety information from "hacks" like this, and in one of Anne's previous videos, a young child was killed due to an accident with misinformation from a hack. Anne I really hope your message gets out there. It's a shame there's still content to be made about people getting injured and burned from things like this and TH-cam hasn't done a thing...
This. 100 percent this.
People are too busy going hurrdurr natural selection to care about that though.
on this platform, unfortunately, the profit is more valuable than life and safety of the users. i don't believe this bullshit that youtube say they care about health environment and blablabla, if they did so they'd listening to anne more often and do something serious 'bout all things she's been constantly saying
has it been like this even before the ceo changed?
Lol. No their not. Those channels create a ton of money revenue.
At (10:00): "to be on the safe side don't microwave eggs, cook them in the
pan instead".
I wouldn't say "don't microwave eggs", or rather I wouldn't say "never
microwave eggs", but of course, you're welcome to say it.
For cooking only whites or only yolks, or whole eggs (and of course, whole
eggs in the shell), I would agree with you, never do it.
But there's one case that you didn't mention, or attempt to demonstrate,
that would be cooking a scrambled egg in the microwave.
I've done this dozens or times, perhaps more than a hundred times, but of
course, that's my experience, your's may differ.
1) Beat one or two eggs and pour into a microwave safe bowl or cup.
2) Add a bit of water or milk (say 15ml or so) if you like. It doesn't
seem to have much of an effect on the cooking, but will effect the
taste and texture. You can also try adding some shredded cheese,
either stir it into the beaten egg before cooking, or add it after
it's done cooking
3) It can help to coat the inside of the bowl/cup with butter, or your
favorite oil or cooking spray, but it's optional.
4) Microwave on high. Feel free to experiment with lower power
settings.
5) As the egg cooks, it will rise (and continue to rise and rise), a
bit like a souffle.
6) When you stop the cooking, it will deflate a good bit,It will leave
the (scrambled) egg fully cooked. Cooking time varies depending on
lots of factors, so it may require some experimentation with your
microwave.
7) The cooked egg has a bit of a different texture than an egg
scrambled in a pan.
8) If you cook it for a long time, too long, overcook it, it will rise
and rise and may rise over the top of the bowl depending on the size
of the bowl, and eventually when all the liquid has set, it will
stop rising.
9) Overcooked like that, it's not very tasty (mostly texture issues),
but I'd say "nearly" inedible.
Throughout all that (in my experience), it will not explode. Since it
continues to rise (to a point), it never develops any (enough) pressure
to cause it to explode.
When I cook scrambled eggs in the microwave, when it starts to rise, I
let it rise a bit then I stop the microwave. I then mix up the egg.
There will be some cooked egg and some liquid egg. Mix the liquid and
cooked egg and cook again for a few (5 to 8 to 10) seconds. If liquid
egg remains, repeat mixing and cooking as necessary. You can leave it a
little soft if you like.
I’ve done the “burning string” trick to crack a bottle neck off of a bottle to try and make a guitar slide before, and if you take the usual precautions one should take when working with tools or fire and whatnot, it’s not very dangerous, and it works! But you must be careful, and must do your research, and shouldn’t do anything if you aren’t sure you can pull it off.
We gotta appreciate all Ann is willing to destroy for us. Her kitchen, her microwave, Dave's stomach, his trust in her food, his taste buds...
Dave is the real mvp
@@roseb135 Yeah. Dave's taste buds will be missed
Her kid's baby teeth too lol
@@justlola417 lol yeah
"his trust in her food" 😂 lol
i literally teared up when she got excited about seeing her book she works 10x harder than most youtubers on her video and she deserves this and to be proud of herself
You can bet that book will be full of cast-iron, rigorously tested recipes that will never let you down too. Thank you Ann - and Dave, for all the blind testing!
🎉🎉🎉
So did I
That experiment with the tooth and the coke just makes me think "Simpsons did it! Simpsons did it!" 😂
I work as a carpenter, and we have a glass master, he handles basically all the glass we have, he cuts and rounds corners of glass with alcohol and fire all the time. But he cuts a groove into the glass, then puts the alcohol on there and then lights it, after just a few seconds he breaks it off with tongs.
Ann: “No, it’s just a normal chocolate bar that you would buy from the shops.”
Dave: *still visibly nervous*
Eat the good food. It's good.
@@qwertyTRiG Ah, love that reference ;)
I chuckled at the sight of his nervousness. He does not believe her one bit after all she has made him eat! 🤣
16:54 that nervous laughter and added with “i should have learnt my lesson by now” 😂😂😂
Dave has developed trust issues