Debunking Crazy Tiktoks | How To Cook That Ann Reardon

Floating Coins, Removing excess salt, Fake animal Rescues, Fizzy Straws and more debunking. Find the truth.
Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. This week we are checking out more videos that you've sent in from fake animal rescue videos to floating coins with batteries, removing salt using potato, tiktok exploding eggs and much more. Join me for crazy food science and debunking misinformation. New video every Friday.

Feel like binge watching? Here's some more of my videos:

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[sxorchh]

I love watching your debunking videos! So fun and u learn something from it everytime

[DanTheTurtleMan_]

Hi Ann! Thank you SO MUCH for covering this topic! Thankfully we’ve gotten nearly all of the channels guilty of fake barnacle removal on turtles taken down, but I so so so appreciate you making more people aware of this 🐢💚

[suzannestrickland]

I saw the exploding egg vids.
The first thing I thought was "Ann told me not to do that because it is dangerous." So, your videos are making a difference.
Hopefully more and more creators can post PSA videos like you do.

The fake animal rescue ones are just so sad. People will do some really terrible things for views.

[Delicate_Disaster]

I appreciate the way Ann handled the frosting debacle. Everyone was so unnecessarily harsh on her. I hate seeing people that follow one creator all gang up and attack another creator. It's not that serious, yet everyone acts like it's going to ruin their own lives entirely. It's absolutely insane.

[Noctilionidae]

Absolutely disgusted by the fake animal rescue videos. What wretched people. Thank you for the info.

[vespertineblue]

I will always love how Dave never even questions the highly suspicious concoctions that Ann just deposits into his hand to taste, he's always like "Wow! This looks god-awful! Bottoms up!"

[MrsMeowMeowWoof]

A lot of people forget "what works for me" isnt the same as an actual rule or hack per say.
Some of these hacks, like the potato one may work if the unsalted potatos are added to the dish and eaten afterward as part of the dish by simply diluting the salt flavour across the entire dish. But a potato will not absorb the salt from an already mixed dish. (It wont remove the sodium from the rest of the dish). Annes experiments and knowledge are sound because she addresses the actual argument of the hack usually. She also isnt stopping you from trying them yourself. If you can resist being influenced to do something im sure you can resist the influence to not do something as well.

[scrossley]

Just wanted to say I love how sensible you are about things like the experiment with different results - never a call out that someone might be wrong/lying etc, just a calm and collected "try it for yourself". Trust scientist.

[joshmcleod]

I love how you handled the icing color debacle! When i first saw people getting up in arms i got frustrated with them because... thats science! Science is all about retesting stuff and confirming knowledge. It was frustrating to see people act like it was a moral issue on either end just because you guys agreed upon different results from your tests. Asking everyone to try it themselves is a great way to support retesting and using scientific method to determine things for ourselves! Thanks ann 😊

[Ms.Anonymous]

13:31 You can just see Dave's face of quiet astonishment at actually liking something Ann gives him to taste 😆🥹

[CarlGorn]

The potato hack only works if you cube the potato and leave it in the dish, because the blandness of the potato helps to balance the saltiness. It's an old cowboy/voyageur trick for correcting stews made with salt pork. Plus, it added starch and fiber from the skins to give a bit of more complete nutrition.

[austin]

I love Ann flipping the script and challenging us to critically think ❤

[rosewilkinson]

Thank you for making these! I sent your video about the floating tubes for kids that can flip while in the water to someone who was looking to buy one. Not to terrify her but to inform her of what can happen. She was super grateful!

[seerm]

On the matter of the food coloring in the frosting, it makes perfect sense both why the color gets darker and lighter correlated to how much air is in the frosting. The air in the frosting is scattering the light that bounces off making it appear lighter. remove the air will make it look darker as the light that bounces off isnt scattered as much. reintroducing the air into the frosting will reintroduce the light scattering effect, but since you're most likely not beating all the air back in it'll apear darker then the original, but it will be lighter then when you blended it.
This is less chemistry and more just physics, and only a rough idea at that. Im sure there are videos here on youtube that better explain it.
Here's one more fun fact, most blues found in nature with a few exceptions aren't actually blue. They appear blue due to how the structure of the object scatters light on a microscopic level.

[danielm.]

Unless the food dye is reacting with the air or frosting themselves (& becoming darker though such a process) then whipping it up should *always* make it lighter - you're taking the same amount of food dye & dispersing it through a larger volume of something that is itself lightly coloured (butter/meringue/cream cheese etc) - this necessarily means thinning it out & a lighter overall appearance.

[eh-bcdx]

I love how respectful you are when speaking about Adriana. Many people would get mad and defensive at being called wrong in such a public space like video platforms. You are one of he most mature and respectful creators on the platform. The tiktoker was acting like you were a liar and like your video was an attack on her character, and even still you tell your audience to give her the benefit of the doubt, and you go out of your way to consider all of the possible variables that may have been overlooked. This is such a good way to respond to the people trying to drag you into drama. !!!

[alinaviorelamocanu]

I'm writing from Romania.

I actually use the hack with the potatoes. The difference is that the potato is bigger and already boiled. I leave it in the pot, in the food, overnight.

If you think about it, it makes sense. The potato/potatoes, overnight, will absorb some salt from the food.

In the morning, if I taste the potatoes, they are salty.

....the trick is to put enough boiled potatoes and live them overnight.

[Florkl]

The grandma advice I heard about salt and potatoes is for stuff like stews and the idea is that you leave the chopped potato inside a slightly oversalted stew, where it basically just dilutes the flavor while retaining bulk (as opposed to watering it down). While I haven’t tried it myself, I have noticed that any soups or stews that I make that already have potatoes need way more salt than I expect.

[starrywizdom]

Dave is a trooper -- so are Ann's sons, when she recruits them as taste testers. That's why, when people ask if there are any truly wholesome "family channels" on youtube, I always mention How To Cook That. No exploitation of minors, & dangerous hacks debunked as well! Plus, we get some nice recipes into the bargain.

[SesshouFan]

The whipped frosting color is simple science, whipping it adds air and thus brightens the color, it's impossible to avoid that. The only way to make it darker and keep it airy is to add more coloring.