I Tested the MOST VIEWED TikTok Recipes 👀

00:00 Intro
00:07 Bubble Gum
02:22 Cinnamon Roll Pancakes
04:25 Best Grilled Cheese
06:02 Air Fried Breakfast
07:24 Potato Nuggets
09:41 Bazooka Sushi
11:40 Baked Tortellini
13:33 Roasted Garlic Bread
15:20 Chocolate Strawberries
16:37 Katsu Wrap

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Food & Family from California

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[nanikine]

For the crispy potatoes, when she cuts them into chunks, she presses the fork down on the rolled side. Not the cut side. You’ll notice they looked square when she fried them. However, yours looked circular, meaning you pressed the fork on the cut side. This caused them to spread and disintegrate as you fried them rather than having them continually bound together. I’d try it again, it will probably be more successful the next time :)

[mad]

It makes no sense that a video of putting chocolate on strawberries, a recipe that a 5 y/o could make, gets half a billion views while there are vids out there of cooks who have spent hours and weeks on recipes and editing to not even get close to that many views.

[risasklutteredkitchen]

I tried the quesadilla wrap thing when it was trending years ago and it was delicious but too much work for me. I’ll stick to sprinkling cheese all over, topping with 2 things like avocado and chicken, and folding it in half. So much easier and just as tasty.

[DizzyBusy]

Sautéeing rice grains before adding liquid changes the starch structure. The end result is chewy and not necessarily sticky. Someone wrote a scientific paper on it not so long ago. You can rinse your rice (I'm Indonesian, I almost always rinse and soak for at least 20 minutes), but for some applications that call for sautéeing the dry grains as the first step (like for making Brazilian garlic rice) you can skip rinsing. Also if you're making risotto, suppli, or arancini, you usually want that starch coating, don't rinse.

So, I beg to differ, you don't always have to rinse your rice. Of course my grandma used to always rinse. I doubt my grandma knew anything about how Brazilians make rice, but if she knew, I bet she'd have liked it too.

[ZodiacEternal]

I would probably try freezing the potato pillows before frying them to help keep their shape and slows the oil from penetrating the potato too fast. I am definitely not a chef, but I do like science and I think this might help them from breaking apart to fast. The only other reason I can think why it didn't go as well is when she uses the garlic mincer it releases more moisture as the potato ricer strands are thicker and therefore holds more moisture in them. The extra moisture may have effected the end result, but still that's me reaching for an answer.

Oh or try cooking less at once so the oil temp doesn't drop to fast.

[SharonT]

Tik Tok really is like a bargain basement store - you have to sift through a lot of 💩 and MAYBE you’ll find a gem 😂 but there is a lot of 💩

[ladymeserole]

FYI - the "paper towel trick" is one of the oldest home cooking tricks in the book, EXCEPT the original thing used to soak up grease was not a paper towel, because that's a bit wasteful - instead, use a regular old slice of cheap white bread! It works instantly 😄

[Mizaxa]

The sushi bazooka seems to make it look closer to korean kimbap in sizing and shape

[JohnPaulArt-lpz]

0:48 sounds like the among us starting game sound effect 💀💀

[geodisafadi]

This is a great video for me cuz I don't watch TikTok that much. Hope you make this a regular series in your channel. Awesome job, thanks !

[Ganaha_Celosia_Priskos]

I cannot believe I just stumbled upon your channel! I have been binge watching so many of your recipe videos as well as these! You are so sweet and so much fun to watch!

[Sam-fekq]

i'm surprised Tini's mac n cheese wasn't included

[gnizzy_is.a.cxke.addict]

Can we please talk about how Honeysuckle is always the nicest even when the food is bad!

[LeeJunn-frqd]

I honestly have to admit I LOVE your personality and your sense of humor, keep going girl 😉🎉

[yurubkulane]

The garlic bread thingy at 3rd place is actually served at my school every other week!

[Aziza_Nyxie_Jynx_Ashling]

They put cheese because “it ain’t going down easy if it ain’t cheesy!”

[AskMiko]

8:14 I think the ricer made the pieces shorter vs. the garlic press made them into longer strings. I think it’s why the river method made the bites separate when fried. There were tiny fragments of potato in the oil. I say try with the garlic press with a few pieces and see what happens

[SecretPlacePsalm]

I LOVE watching your videos to decompress!!!! You’re so sweet and kind!!

[aliyai]

I love the concept of the videos but you are always SOOOO EASY on the scoring! How is a big pile of goop a 5? How is that "hamburger helper slop" a 6? Am I the only one confused? Don't be afraid to be controversial and honest!

[hannevanbakker]

I would definitely add an egg to the potato pillow things, because I feel they wouldn't soak up the fat as much.

I don't like those Sushi bazookas, they make giant Sushi rolls and it messes up the rice-to-filling ratio. Also, it often crumbles. I learned rolling sushi by hand and find it much easier and less of a hassle. Those bazookas are a pest to clean as well. My sushi rolling skills are still FAR away from being an expert or restaurant grade, but I don't even need a rolling mat anymore. We really love sushi, and getting it delivered or eating out is super expensive where I live, but being able to make it myself helps a lot.