- 19 hours ago
Discover how a common plastic bottle can become your greatest tool for saving time and money. This clever trick reveals a hidden system override that most people overlook, transforming trash into a valuable resource. Watch now to learn how to upgrade your daily routine with this simple yet genius hack.
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00:00Want to pour yourself a drink before we begin?
00:02Just make sure not to grab the glass with your palm.
00:05Yep, that's right, the glass has a stem for a reason.
00:08Touching the glass bowl with your hands will alter the drink's temperature,
00:11and it will get warmer much sooner.
00:14While we're in the kitchen, let's check out your fridge.
00:18Most of those come with designated areas in the door shelves for eggs,
00:22but this may not be the best solution for storing them.
00:25The temperature in the door shelves tends to be a bit higher than in the fridge itself,
00:29so it's not the best place to store delicate types of food, like eggs or dairy.
00:34Make sure to remember that after your next trip to the supermarket.
00:38Also, while we're still browsing items in the fridge,
00:41did you know that waiting for food to cool down before refrigerating it may be bad for it?
00:46Keeping food at room temperature for more than two hours can increase its chances of going bad,
00:52so pop it in as soon as possible.
00:54Just make sure to divide your food into smaller batches to help it cool down quicker.
00:59What's that in your fridge I just saw?
01:01Chocolate? Well, that's a big no-no.
01:04Regardless of the season, remember to never store chocolate in the fridge.
01:08The lower temperatures inside can cause the chocolate flavor to dull.
01:12Also, who wants to eat rock-hard chocolate anyway?
01:16When it comes to breakfast, next time you boil an egg,
01:19try putting a teaspoon of baking soda into the water when boiling.
01:23The eggshells will peel off way easier.
01:27Another tip is to crack the egg on one end and run it under the tap.
01:31The water stream will help peel off the shell faster and with way less of a mess.
01:37Fan of smoothies?
01:38Bet you didn't know there's actually a correct way to load up your blender.
01:42Start with the liquids, then pile up the solids as you go.
01:45The motion created by the movement of the liquids will ensure a smooth, clump-free, delicious breakfast or snack.
01:52After that, you can clean it by simply adding some dishwashing soap and some water and letting it blend away.
01:58No need to add it to the dishwasher anymore since the full cycle of the dishwasher can damage the metal
02:04plates on the blender.
02:06If you're ever in the mood for a peanut butter sandwich, but the peanut butter is all split with the
02:11oils on top,
02:12remember, there's a correct way to store it.
02:14Placing the peanut butter jar upside down in your cupboard will ensure the oils are spread out evenly.
02:21Love a good steak but never get a perfect consistency?
02:24You're probably digging in too soon.
02:26You have to let the meat rest after cooking for at least 10 minutes before you start cutting it.
02:32Using the right knife will also give you better results.
02:35A sharp knife will ensure you don't lose any of those lovely meat juices.
02:40It's pasta night.
02:42Ever wondered why there's a hole in the middle of the spaghetti spoon?
02:45Turns out you can use that hole to check how much pasta to cook per person.
02:50Now you know exactly how much of it to boil for that special marinara sauce of yours.
02:55When using non-stick pans, never use metal utensils.
02:59Go for wooden or plastic ones instead.
03:01The metal will be way too rough on the surface of your pans and can actually damage the non-adherent
03:06surface.
03:08Are you a leftovers for dinner type of person?
03:10Aren't we all?
03:11Quick tip for reheating your dinner in the microwave.
03:14Try spreading the food around the edges of the plate.
03:18Microwaves are indeed designed to heat food as evenly as possible.
03:22But not if the food is piled up.
03:25Ever try to take out a single tic-tac from the tiny container?
03:29Just turn the box on its side.
03:31There's a cleverly designed slot on the plastic top precisely for that.
03:35No more shaking the tic-tac box like a maniac.
03:39If you're up for some music but don't have a speaker around, don't worry.
03:43Placing your phone in a cup or bowl will amplify the sound and make your experience so much better.
03:49In a hurry, and your phone is running out of battery, there's a simple way to reduce the charging time.
03:56Simply set the phone to airplane mode.
03:58You'll see, it'll charge up to 100% in no time.
04:02We all keep our phones in all sorts of places.
04:05Our pockets, bags, under our pillows.
04:07Hence, a lot of fuzz or lint can get stuck in the charging port.
04:11For safety reasons, turn the phone off before cleaning it.
04:14You can use specifically designed tools for cleaning the charging ports, speakers, or a microphone.
04:20Just be sure to be gentle.
04:23Nice desk you got there.
04:24Did you know that those little legs on the back of the keyboard are actually there to help you see
04:30the keys better?
04:31However, if you can type without having to look at the keyboard, don't use them to lift the keyboard up.
04:36This position can damage your wrists when using for a long period of time.
04:41If you like to keep your things organized and prefer to use sticky notes, just make sure to remove them
04:46from the notes cube from side to side to prevent curling.
04:51We all feel a little overwhelmed when it comes to storage, especially linens.
04:55One easy way to make sure you'll never get mixed sheets is to store each set in the matching pillowcase.
05:02Not only will you get easy access to each set, but it's way nicer to look at on the shelves.
05:07When it comes to storing clothing, people use wooden hangers for more than just aesthetic reasons.
05:12They may be bigger and heavier than plastic ones, but they also help repel moths.
05:17Keep that in mind, more so when storing winter clothes.
05:22Were you ever curious about that one extra loophole in your running shoes?
05:26That one just next to your ankles?
05:29Well, turns out it's there for a reason.
05:31The tighter the laces on your shoes, the less likely you are to get blisters.
05:35Always fit your shoes correctly and use that extra loop in the shoes if needed before you go for a
05:41run.
05:42Your dress shirts have a tiny secret too.
05:45On the inside of the shirt, right between the shoulders, there's a tiny loop that you can use to hang
05:50the garment whenever you don't have a hanger lying around.
05:54Nothing can ruin a good vacation more than unorganized baggage.
05:58To make sure you never have to stuff your luggage with a huge pile of random clothes, instead of folding,
06:05try rolling your stuff and placing it neatly in the baggage.
06:10This way, you save a lot of space.
06:13You have easy access to everything you need and your clothes will be less wrinkled.
06:19Not to be intrusive, but there's a bunch of things I'd like to show you in the bathroom as well.
06:25Wash your hands for at least 20 seconds each time to get rid of all the germs.
06:30To save the effort, open and close the tap with your wrist if possible.
06:35There you go.
06:36Squeaky clean hands for a longer period of time.
06:41Always brush your hair from the bottom if you want to get rid of any knots.
06:45Brushing your hair from the top will only cause more damage.
06:50When it's time to wash your hair, be sure to concentrate the shampoo on the scalp.
06:56Be careful though, never to apply the shampoo directly to your head.
07:00Lather it a bit with some water between your hands before you start massaging it in.
07:06You can skip shampooing the lengths of your hair unless they're really dirty.
07:11The foam that goes down from your scalp is sufficient to clean that portion.
07:16Take good care of your loofah as well.
07:19Leaving it in a moist, warm shower can increase its chances of gathering all sorts of nasty bacteria.
07:26Either throw it in with your laundry once a week or let it soak in a solution with diluted bleach.
07:33We're sure you always moisturize after your shower, but there's a correct way to do that too.
07:39Don't add too much cream on your face, and make sure to tap, not rub it in.
07:45Your skin will thank you for it.
07:48You don't have to be a dentist to know how important flossing is.
07:53Next time, try tying your floss in a knot.
07:56With the added tension and grip, your teeth will be cleaner in no time.
08:04You have no idea what really happens behind the scenes of our favorite foods,
08:09and trust me, their reality might be a bit hard to swallow.
08:14Think bee vomit, crab sticks with a hint of insect flair,
08:18and fancy coffee beans that have been, uh, popped by a weird animal.
08:23Today, we're diving deep into the bizarre processes that bring our favorite foods to our tables,
08:30so get ready to rethink your grocery list.
08:35The next time you eat waffles, just remember that the honey you're putting on top
08:40is the result of some serious and pretty gross teamwork.
08:44Sorry to break it to you, but honey is bee vomit.
08:47Well, sort of.
08:48See, it all starts with nectar.
08:50Bees buzz around, gathering this sweet stuff from flowers.
08:54Then they stash it in their crop, also known as the honey stomach,
08:58which is like a pit stop before digestion.
09:01But here's where it gets gross.
09:04After a hard day's work, a bee heads back to the hive
09:07and basically throws up the nectar into another bee's mouth.
09:11It's like they're playing a bizarre game of hot potato.
09:14The nectar passes from bee to bee,
09:17each one adding its own touch with digestive enzymes.
09:19Ugh.
09:21Once the nectar is sweetened up and partly digested,
09:24it's time to stash it in the honeycomb.
09:27The problem is that the nectar is still a bit watery,
09:31so the bees get to work flapping their wings like tiny fans to speed up the evaporation process.
09:36When most of the water's gone,
09:38they seal it up with this gooey substance from their bellies,
09:41which hardens into beeswax,
09:43creating the perfect honey vault.
09:45And there you have it, honey.
09:47That golden sticky goodness we all love and maybe feel a bit icky about now.
09:55It is kind of funny how we can't stand it when we find hair on our plate at a restaurant,
10:00though we happily chew on a product that basically can't be made without lots of hair.
10:04To make chewing gum, well, chewy, people use lanolin,
10:09which is a waxy secretion produced by sheep's sebaceous glands.
10:14This thing helps sheep to keep their wool and skin waterproof,
10:17so it's kind of like human sebum.
10:20You know, that greasy stuff that makes your hair all oily and gross?
10:24When you check out the back of a chewing gum packet,
10:27you probably won't see lanolin listed,
10:29but trust me, it's probably there.
10:32Turns out companies aren't always required to spill all the beans on the ingredients,
10:36so lanolin can slide in as a secret ingredient.
10:39If you're not into the whole idea of chewing on sheep's oily stuff over and over again,
10:44the best option is to go for vegan gum.
10:47And hey, you might want to check out your skincare products too.
10:51Turns out body creams and lotions can also pack a lanolin punch.
10:58Not much of a chewing gum fan now, huh?
11:00I get it, but how about gummy candies?
11:03It's hard to resist these wobbly colorful temptations,
11:06but cute little bears, worms, and cola bottles have a dark secret.
11:11Turns out, eating these sweets is actually not that different
11:15from chewing the bones of a chicken wing.
11:18See, gummy candies are essentially made with corn syrup, sucrose, starch, water,
11:23and the main ingredient, gelatin.
11:25But the nasty part is that the production of gelatin starts with boiling up the bits
11:30that no one wants to think about, like skin, tendons, ligaments, and mainly bones,
11:35usually from pigs or cows.
11:38Sometimes your candies even include fish skin and scales.
11:42That's nasty.
11:43The whole idea is to take out collagen, the body's most abundant protein.
11:48Collagen is great for strengthening tissues,
11:50which makes it perfect for giving candy that chewy texture.
11:54Our love affair with them dates back to the 1860s,
11:57so I know it's hard to stop.
11:59But if having candies of animal bits is a no-no for you,
12:03you can always try the ones made from agar agar.
12:06This plant-based gelatin replacement is made from seaweed.
12:10But hey, thinking about it, you might find that gross too.
12:16It's time to talk about the imitation crab,
12:19also known as surimi, or the hot dog of the sea.
12:23This nickname makes perfect sense,
12:25as it's made from a mishmash of ingredients like fish scraps,
12:28starches, and flavorings.
12:30These things are ground, mixed, and shaped into those familiar and delicious red sticks.
12:36If you think this idea came along with industrialization, think again.
12:41The truth is, surimi's origins go way back to ancient times,
12:45when East Asian fishermen whipped it up from leftover fish bits
12:48to offer a more budget-friendly seafood alternative.
12:52But things got a little fishy over the years.
12:56To give imitation crab that vibrant,
12:58I-just-came-from-the-ocean look,
13:00brands often add red food coloring to those sticks.
13:04The thing is, some of them use something called carmine,
13:08a coloring made from crushed cochineal insects.
13:11Yep, I'm talking about bugs originally from the American continent
13:15that are about 0.2 inches long,
13:17and they're squished up to make a bright red dye.
13:20This practice dates back to the 16th century,
13:23when it was used for coloring fabrics.
13:25But nowadays, this red coloring is in all sorts of food and drinks,
13:29like ice cream, strawberry milk, maraschino cherries,
13:32and fake crabs.
13:34So, next time you eat Japanese food,
13:37just remember,
13:38surimi is a seafood imposter with a hint of buggy sparkle.
13:45Need a break?
13:46How about a cup of coffee?
13:48But before you say yes,
13:50you might want to ask if it's Kopi Luwak.
13:52This coffee is often known as one of the rarest
13:55and most expensive in the world,
13:57but its story might leave you feeling a bit,
13:59well, let's just say it's not your average cup of joe.
14:03Kopi Luwak coffee comes from Indonesia,
14:06where it's made in a rather unconventional way.
14:08It all starts with these small creatures called civet cats,
14:12or more specifically, the Asian palm civet.
14:15These animals have a thing for coffee cherries.
14:18They munch on the ripest, juiciest ones they can find.
14:22Now, here is where things get interesting,
14:24or gross, depending on your perspective.
14:27After the civet cat has had its fill,
14:29the coffee cherries go through the animal's digestive system
14:32and get pooped out.
14:34But, miraculously, the coffee beans are not digested
14:37and survive the journey.
14:38Coming out the other end, intact.
14:40Yay, I guess.
14:42Once they are, uh, retrieved,
14:45the beans are cleaned, roasted,
14:47and brewed into what is considered a delicacy in some circles.
14:51Since the fermentation process happens inside the civet cat's stomach,
14:55this supposedly gives Kopi Luwak its unique flavor profile.
14:59But I might pass.
15:03Last on the list, oranges.
15:06Yeah, you probably know they come from those not-so-shady orange trees,
15:10but let's zoom in on orange juice,
15:13especially the bottles you grab from supermarkets.
15:16Sure, it is a vitamin C powerhouse,
15:18but those juices can also be a sugar bomb.
15:22A small bottle of OJ can have about 8 teaspoons of sugar.
15:26But here's where it gets even juicier.
15:28Even brands claiming to be 100% orange juice aren't all they seem.
15:33Freshly squeezed OJ has a short shelf life,
15:36so manufacturers suck out the oxygen to make it last longer.
15:40The problem is, this process makes the natural flavor disappear.
15:45To fix that, they add flavor packs made from chemical copies of orange essence and oil.
15:51Oh, and there's more.
15:53Pesticides.
15:53Yeah, those nasty chemicals sprayed on orange skins to keep bugs at bay.
15:57When the whole orange, skin and all, gets squished for juice,
16:01those pesticides can sneak in too.
16:03Some of these chemicals mess with your nervous system,
16:06and you definitely don't want that.
16:08But hey, don't kick orange juice out of your morning routine just yet.
16:12It's a refreshing and tasty way to start your day,
16:15loaded with vitamins, minerals, and antioxidants that are good for you.
16:19Just ditch laziness and squeeze those oranges yourself.
16:22Great!
16:23Fresh orange juice free from added sugars and additives is coming right up.
16:29The cylinder on the end of a cable is sitting there, useless as it might seem.
16:35In fact, this is a ferrite bead that assists with many electrical wires
16:40to reduce electromagnetic interference.
16:43Electrical wires act like unintentional antennas, broadcasting the EMI.
16:50There's a reason why the spinning wheel inside their microwave is circular.
16:54A circular object will evenly distribute the heat as opposed to a rectangular and square one.
17:00When you place containers of these shapes inside,
17:03the energy is focused on the corners,
17:05rather than spread evenly like in a round container.
17:10The temperature gauge on a toaster is commonly used to determine how crisp you like your toast.
17:16But the other, more specific use for the gauge was for the different types of bread.
17:21White and sweet types of bread heat up much faster as opposed to heavier brown and rye ones.
17:27The older bread is, the more time it will need in the toaster to ensure the golden brown results you're
17:34looking for.
17:36Most ovens give you the option of leaving the door ajar when broiling a dish inside.
17:42You probably think the goal here is to help cool down the oven after use.
17:46In reality, its purpose is to focus on cooking the top of the dish and to ensure a crusty layer.
17:54Controlling the buildup of heat and steam by releasing it through the slightly ajar door
17:59gives you the desired result without cooking the entire dish to a crispy end.
18:05You probably have noticed that your dishwasher has specific areas for different types of cutleries and dishware.
18:12But all the dishware pieces should be facing towards the center and not all in one direction.
18:18What types of foods were on the plates will also determine where they should be located in the racks.
18:24As the middle of the machine gets the strongest spray,
18:28carb-based stains from tomatoes and potatoes should be placed there.
18:32The detergent is more focused on the outside during the clean, creating a waterfall-like cleanse.
18:39That's why protein-based stains, like from eggs for example, should be stacked there.
18:46Ceiling fans push cool air down on a hot day, circulating the room.
18:51But they can serve you during the winter just as effectively if you flick that switch on the side or
18:56use the pulley.
18:58So if you want to save some money on heating and try to quickly warm up your room on a
19:02cold day,
19:03turn the fan on.
19:04It will push the air up and spread the warm air around, more effectively warming the room up.
19:11Do you still use sticky notes instead of those fancy new apps on all possible gadgets?
19:16Welcome to the club.
19:18Regardless of what you use them for, they can annoyingly curl up.
19:22If you've had this issue, it's because you've peeled them from the bottom upwards.
19:27Doing it this way causes the curling.
19:29Peeling them from the side will ensure they remain flat, ready to remind you of your daily tasks.
19:36Did you know that can openers weren't invented until 50 years after preservation cans had been readily available?
19:43So how would it be possible to open a can?
19:46There are a couple of alternative methods just in case you've misplaced your trusty opener.
19:51All you need is a metal spoon.
19:54Set the can down on the counter.
19:56Hold onto it firmly and grasp the head of the spoon tightly.
20:00Apply pressure and vigorously rub the edge of the can's top over a small area.
20:06It takes time, but as you continuously rub, a small indentation soon opens a hole.
20:11Once the hole is wide enough for the spoon's tip, pry the lid upwards and keep going along the edges
20:17until you can finally access the hard-earned meal within.
20:22Most toilets rely on water pressure and gravity to function, so a power outage will not affect them.
20:29But if yours does need electricity to function, you must be worried about using it when the power is out.
20:35The good news is the power is only used to fill the toilet and not to flush it.
20:39As the flushing mechanism will still work, open the toilet tank and pour in a couple of gallons, and you're
20:45free to flush away whatever you need to.
20:49Blockages in shower drains occur over a long period of time.
20:53It's inevitable.
20:54We lose 50 to 100 hairs a day, and many of them will endeavor to reside within our shower drains.
21:01Hair only forms the foundations of the blockage, and this attracts the build-up of various other things.
21:06A great life hack is to use your vacuum cleaner and put the nozzle in the hole once removing the
21:12plug.
21:13Apply a wet cloth around the nozzle, ensuring air cannot escape.
21:17The vacuum will suck up the blockages a lot easier.
21:20This will help avoid any extra costs from plumbers, as they themselves use this technique.
21:28To make your candles last longer, trim their wicks multiple times and keep them as far away from water and
21:34moist as possible.
21:35It will guarantee that your candle's wax stays firm and steady, and continues to burn slower for a longer period
21:42of time.
21:44The empty space between the panes of the oven door is there for a reason.
21:49You can stick a brush in there to clean the oven door glass.
21:52It's easy to access this space through the bottom of the door, open the lower shelf, then push the brush
21:58through the hole.
22:00While you're parking in a garage, you might find it difficult to determine how close to it you need to
22:05be.
22:06Not all cars have sensors, ensuring you keep the right distance before the bumper makes an indentation on the wall.
22:13Applying a rope with a tennis ball from the ceiling at the right distance will help you learn the best
22:18distance to park from the wall.
22:21We've all been told to loosen a lock with WD-40 or lubricant.
22:25Yes, we all know we should have these around the house.
22:28But in case you don't, a great alternative is drawing with a gray lead pencil along the edges of the
22:34key and then putting it into the lock.
22:37Continue doing this until the keyhole has been adequately lubricated and the key functions smoothly.
22:44Pliers are prone to damage when you use them to adjust faucets and shower heads, and are also difficult to
22:50grip.
22:51Take a couple of pieces from the end of an old garden hose and attach them to the jaws of
22:56the pliers.
22:57You'll find a huge improvement with grip and will avoid wear and tear.
23:02You can find a good use for discarded rubber for different things around the house.
23:07When fed up with tightening or loosening with a screwdriver, try using a simple rubber band.
23:13Place part of it into the screw grip, and the screwdriver will have far greater traction.
23:20Moving cement blocks isn't safe for your lower back.
23:23Even with a wheelbarrow, it can be a risky process to place the cement onto the ground without causing damage.
23:30Three simple cylinder pipes can make a world of difference, regardless of the size of the block.
23:35Try lifting the edge onto the first pipe with a pry bar,
23:38then pushing and maneuvering as you gradually direct the three pipes towards the desired location.
23:45Just make sure you're not doing this on a slope.
23:49That first strike on a nail can be a great success or will result in a throbbing thumb.
23:55A bobby pin is perfectly shaped to hold a nail in place,
23:59allowing for your hand to be clear out of harm's way and for you to strike the nail without fear.
24:05Use a crayon instead of a pen or pencil while working with a wet saw to ensure the markings are
24:12not removed.
24:13They will also be easier to see under the murky water.
24:18Checking the drains on the roof and determining when they need to be cleaned can take a lot of time.
24:24Using duct tape, attach a mirror on the end of a long broom and review whether the drains need to
24:30be cleaned.
24:31To further assist with your balance as you check on the gutters,
24:35attach a pair of old trainers to the end of the ladder.
24:38The spread of the shoe and its grip will ensure a further level of safety.
24:44Liquid caulk normally comes in huge tubes, so you can never use it all at once.
24:49The hardened tips of liquid caulk create blockages.
24:52Grab a used cork and drill through it to make a perfect lid, concealing the liquid caulk.
24:58Now it's ready to be used again with no blockages.
25:03Imagine you just woke up in a world where all the chocolate you can eat is pink.
25:08That beautiful, glowy, ruby chocolate instantly creates sparkles in your eyes.
25:14And before you know it, your mouth is watering.
25:17You grab the pink chocolate between your hands and finally take a bite out of this piece of art.
25:22Hmm. It tastes good, but it doesn't really taste like chocolate.
25:28There's a widespread debate on whether pink chocolate is the fourth type of chocolate or not.
25:34We have dark, white, milk chocolate, and now ruby?
25:38Not exactly. But don't worry, we'll understand why.
25:43Ruby chocolate appeared on the market in 2017 through a Swiss-Belgian company called Berry Calibut.
25:49How they make chocolate pink is a manufacturing secret, but they did open up a little about the process.
25:56You might not know this, but it takes a while before you can get from a cocoa bean to a
26:01chocolate bar.
26:01After harvesting the cocoa pods, one has to dry and ferment the cocoa beans.
26:07This process of fermentation is usually what gives the chocolate its rich and complex flavor.
26:13Then, you have to roast the beans, which is when they'll acquire the dark chocolate color we're used to.
26:19After grinding the beans into cacao nibs, the last part of the process involves melting the nibs into a type
26:25of chocolate sauce
26:26that will be mixed with sugar, butter, milk, or whatever you wish to mix it with.
26:32Some beans are naturally purplish, and they change into a darker color during the fermentation process.
26:38But, to make ruby chocolate, manufacturers have to halt the fermentation somewhere in the middle.
26:44That's how they preserve some of their original purpleness,
26:47which added with a few other secret ingredients, can become pink.
26:52If this video is stimulating your taste buds, you can go outside to the nearest convenience store and look for
26:58a ruby KitKat.
26:59You'll probably notice that pink chocolate has a similar texture to white chocolate,
27:04but it has a slightly sour and fruity taste.
27:07That's probably due to the fermentation process we just talked about.
27:12In case you can't find a pink KitKat outside,
27:15there's another recipe that gets close enough to the original ruby chocolate taste.
27:20According to chocolate expert Angus Kennedy,
27:23you can chew on a piece of white chocolate.
27:25Add some raspberries and a little piece of milk chocolate.
27:28That's more or less what a ruby chocolate bar will taste like.
27:32Oh, fun fact!
27:33There's also a wide debate on whether white chocolate is actually chocolate or not.
27:38Scientists argue that we can't call it white chocolate because it doesn't have any cocoa beans in it.
27:43White chocolate is simple cocoa butter mixed with sugar
27:46and has some vanilla to add to the flavor.
27:49Other studies say that what is legally required to call something chocolate
27:53is a simple percentage of cocoa fat.
27:56And if that is indeed the rule,
27:58well, then white chocolate could be called chocolate.
28:00No problem.
28:03Anyways, why did pink chocolate get so popular?
28:05The thing is that we don't eat only with our mouths.
28:09Eating involves all of our senses.
28:11The size, shape, color, and surface texture all play an important part in how appealing a food might be to
28:18us.
28:19The smell will also determine a lot of our eating desires.
28:23Crazy as it might seem, the smell of something can already activate your taste buds.
28:27But primarily, we eat with our eyes.
28:31I mean, look at this beautiful pink chocolate ganache and this ruby chocolate mousse.
28:37It's aesthetically pleasing and looks like you're about to eat one of the colors of the rainbow.
28:42Yum!
28:44Eating with our eyes has been a reality for us humans since the beginning of time.
28:49Let's take our primate ancestors as an example.
28:52Science speculates that primates might have developed a trichromatic vision
28:56to spot the nutritious and colorful fruits among the dark green canopy.
29:00I'm betting that even looking at all these delicious images of food is making you crave the things we're talking
29:07about.
29:08But our brains aren't all that smart when it comes to eating, and we're easily tricked.
29:12For example, if you drink a pink liquid that tastes like a banana,
29:16it will take a while for your brain to process it correctly,
29:19as your normal expectation is for the drink to taste like strawberry.
29:25Another study shows how our brain perceives roughness as a quality of healthy eating,
29:30even when that's not exactly the case.
29:33If I gave you a piece of rough brownies and soft ones and asked you to eat the ones with
29:38fewer calories,
29:39you'd probably choose the rougher ones.
29:42This study from the Journal of Consumer Research shows that foods with rough textures feel heartier and healthier,
29:49even if they have the same nutritional value as softer versions.
29:53That's why we eat granola bars and trail mixes thinking we are eating super healthy
29:58when they are very high in calories.
30:01Even today, we are masters at eating with our eyes.
30:04Social media stimulates the first thing you do once you order food is to take a picture of it.
30:09The prettier the plating and the food itself,
30:12the more likes a person is likely to get,
30:14and the more a restaurant owner can sell dinner platters.
30:19On the bright side,
30:20it seems like cuisines all over the world are getting more and more inventive.
30:24Have you ever heard of a rainbow bagel?
30:27The internet was obsessed with this bagel a few years ago,
30:30and rightly so.
30:31The dough of this pastry looks more like Play-Doh than something edible.
30:36But it's a spectacle for the eye
30:38and extremely popular amongst young children and adults alike.
30:41It's like eating sunshine, one of its admirers says.
30:45The brighter the colors, the better in this case.
30:49And what about edible everyday items like a hairbrush?
30:53I swear this is a cake inside.
30:56As much as it might feel weird to eat a hairbrush cake,
30:59it's also very cool.
31:01This new social media trend is pretty surprising
31:04and filled with odd edible items,
31:06such as edible Polaroid cameras,
31:08edible hand soaps,
31:09edible water bottles,
31:11edible handbags.
31:12Really, the list goes on.
31:14Acai bowls are also pretty popular today in the social media world.
31:18That luscious shade of bright purple
31:20topped with perfect rows of granola,
31:23pumpkin seeds,
31:23and oats
31:24makes my mouth water just by looking at it.
31:27But cuisine is getting a little bit exaggerated
31:30to grasp the attention of consumers around the world.
31:33I'm thinking here about Burger King's Quintuple Burger.
31:36It's five Whopper patties,
31:39five slices of cheese,
31:41and five rows of bacon.
31:43You get the picture.
31:44It's over 2,000 calories in just one burger,
31:48which is more or less the nutritional amount
31:50an average person needs to consume per day.
31:53It's certainly shocking when you look at it.
31:56Imagine eating it!
31:58Still, our need for food to be aesthetically pleasing
32:01has its downsides.
32:02In supermarkets,
32:04we tend to choose those fruits and vegetables
32:05that we consider perfect.
32:07But this means that a lot of the ugly food
32:10gets thrown in the trash
32:11because nobody wants to buy them.
32:13Sure, we eat with our eyes.
32:15But it's important to be aware
32:16that just because a fruit came twisted
32:18or weird-looking,
32:19that doesn't mean it won't meet our nutrition needs.
32:23A Singaporean project called Ugly Food
32:25is trying to make a difference.
32:27People can buy blemished food
32:29in their online grocery stores.
32:31According to the company,
32:32consumers are invited
32:33to increase their acceptability threshold.
32:36Another project that's changing
32:38the meaning of the quote,
32:39we eat with our eyes,
32:41are restaurants that offer blindfolded dinners.
32:44Since 1999,
32:46restaurant owners have offered their clients
32:48the experience of eating
32:49without using their sight.
32:51Naturally,
32:52this experience heightens the other senses,
32:54like taste and smell.
32:56A 2002 study also shows
32:58that those that eat blindfolded
33:00can eat up to 22% less
33:02than those that see what they're eating.
33:05According to this study,
33:07blindfolded people would get satisfied
33:09much sooner than those that weren't.
33:11This would literally mean
33:12that our eyes are bigger than our stomach.
33:15Meaning that if the food
33:16looks appealing to our eyes,
33:18we could be driven to take much more
33:20than we normally manage to eat.
33:23Good food should never go to waste,
33:25and Kit Kat manufacturers
33:27stick to this rule.
33:28It was spotted once
33:29that messed up Kit Kats
33:31ended up in a large blue bin.
33:33Then, they go through
33:34a reworking process.
33:36The candy is first combined
33:38with cocoa liqueur.
33:39Then, some sugar is added there
33:41and in the end,
33:42the manufacturer gets the paste
33:44that's used to glue the waffles
33:45inside each Kit Kat bar.
33:47So, the Kit Kat filling
33:49is made of messed up Kit Kats.
33:53Rhubarb stalks are safe to eat
33:55while its leaves are kind of toxic
33:57because of the oxalic acid they contain.
33:59This fact is pretty boring,
34:01but what if I tell you
34:03you can literally hear it grow?
34:05This guy grows so fast
34:06that the buds crack open
34:08and you can hear a specific sound.
34:11Some people even claim
34:12they hear rhubarbs creaking
34:14constantly during the growing season.
34:18If you think corn kernels
34:20are only yellow,
34:21prepare to be surprised.
34:22There's rainbow corn.
34:24It's not the gift of nature,
34:26but rather selective breeding.
34:28This type of corn
34:29is called glass gem corn
34:31for a reason.
34:32First off,
34:33the kernel indeed
34:34looks like it's made of glass.
34:35And as for gems,
34:37the jewel-colored ears
34:38do look like precious stones.
34:40Each kernel is unique.
34:42This kind of corn
34:43was selected over many years
34:45by Carl Barnes,
34:46a part Cherokee farmer
34:47and breeder from Oklahoma.
34:49People who made popcorn
34:51with this corn
34:52claim the popcorn
34:53is colorful too.
34:57Worcestershire sauce
34:58wasn't invented deliberately.
35:00Back in the 1830s,
35:02Lord Sandys came back home
35:03to England from India.
35:05India is famous
35:06for its delicacies,
35:07but Lord Sandys
35:08especially loved one sauce.
35:10He went to a drugstore
35:12where he asked two chemists,
35:13John Lee and William Perrins,
35:15to prepare something similar for him.
35:18They prepared a whole batch
35:20and intended to sell it,
35:21but the veggie and fish odor
35:23was so unpleasant
35:24that they decided
35:24to keep the batch
35:25in the cellar for some time.
35:27Soon after,
35:28they forgot about
35:29those barrels with sauce.
35:31Obviously,
35:31the sauce got fermented.
35:32The chemists only rediscovered
35:34the batch two years later.
35:36These guys must have been
35:38adventurous eaters
35:39since they tried it
35:40and it was mellow.
35:44Hey, look at those french fries.
35:46Yeah,
35:46some of them have a few
35:47unusual black spots on them.
35:49If you're a fast food lover,
35:51you've probably seen it
35:52at least once.
35:53It's not anything bad
35:55and it doesn't mean
35:56these fries are not suitable
35:57for eating.
35:58These are just so-called
35:59pockets of sugar.
36:01The reason why they appear
36:02is simple.
36:03If the french fries
36:04are stored in the refrigerator,
36:06the starch they contain
36:07turns into sugar.
36:09When the cook gets them
36:10out of the fridge
36:11and starts deep frying,
36:12the high temperature
36:13makes the sugar on the outside
36:15cook before the inside
36:16is fully cooked.
36:17So basically,
36:19these are just
36:19extra caramelized spots.
36:21The downside here
36:22is that those sugars
36:23can leave a burnt taste.
36:27Carrots have their sugar trick too.
36:29They're way sweeter in winter.
36:31Thing is,
36:32carrots developed
36:33a kind of physiological response
36:35to stop ice crystal formations.
36:37Those formations
36:38can damage the carrot
36:39and increasing the sugar content
36:41helps prevent it.
36:44If you ever see duck sauce,
36:46just a piece of information for you.
36:48It has nothing to do with ducks.
36:50It's really sweet to taste
36:52and the main ingredient
36:53is fruit stones.
36:55Plum, peaches,
36:56and apricots
36:57provide the best stones.
36:59To spice it all up,
37:00it's necessary to add sugar,
37:02vinegar,
37:03ginger,
37:04and chili peppers.
37:05Sweetness and spices
37:06are mixed together,
37:08making this sauce
37:09a perfect condiment
37:10for all sorts of spring rolls
37:12and many other
37:13fried and salty dishes.
37:16It's hard to believe it,
37:18but the cheese puffs
37:19we all love
37:20used to be rubbish
37:21in the 1930s.
37:22One day,
37:23Edward Wilson noticed
37:24that some corn
37:25got squeezed out
37:26of one of the machines
37:27at a factory
37:28that produced flaked food
37:29for animals
37:30and formed ribbons.
37:32Those ribbons
37:33seemed curious,
37:34so Edward decided
37:35to take them home
37:36and season them.
37:37He also noticed
37:38that the puffy corn
37:39hardened if it was
37:40exposed to air.
37:42The experiment
37:43turned out to be a success,
37:44so it was later developed
37:46into a world-famous snack.
37:50What's in common
37:51between peanut butter
37:52and an engagement ring?
37:54Both of them
37:55contain diamonds.
37:56A scientist from Germany
37:58learned how to turn
37:58peanut butter
37:59into diamonds.
38:00He extracted the oxygen
38:02from CO2.
38:03He got the carbon
38:05and then put it
38:05under intense pressure.
38:07In the end,
38:08he got real diamonds.
38:10Sounds easy,
38:11but it's not.
38:12He took ordinary peanut butter
38:14and pressurized it
38:15with powerful machinery.
38:16The pressure was
38:171.3 million times higher
38:19than the air around us.
38:21Then,
38:21he heated it all
38:22to temperatures
38:23that can be found
38:23500 miles below
38:25the Earth's surface.
38:27Technically,
38:27the scientist simulated
38:29the way crystalline structures
38:30are formed
38:31in the Earth's lower mantle,
38:32so if you already
38:34grabbed a jar of PB
38:35to turn it into diamonds,
38:36grab some jello
38:37and bread too.
38:38A sandwich is the only thing
38:40you can do
38:40without special equipment.
38:44One more tricky question
38:45for y'all.
38:46What contains
38:47more protein?
38:48A steak
38:48or broccoli?
38:49The answer
38:50is broccoli.
38:52There's a teeny tiny detail,
38:53though.
38:54It contains more protein
38:55per calorie
38:55than meat.
38:56So,
38:57100 calories of broccoli
38:58will give you more protein
39:00than 100 calories of meat.
39:01Another bonus
39:02is that broccoli
39:03doesn't have trans fats
39:04and cholesterol.
39:07The last riddle here,
39:09promise.
39:10So,
39:10what's more energizing,
39:11an apple
39:12or a cup of coffee?
39:14Sorry coffee fans,
39:16apple are as good
39:16as your favorite drink,
39:18so the next time
39:19you feel you're low on energy,
39:20try to grab an apple
39:21instead of a double espresso.
39:23Apples are rich
39:24in minerals,
39:25vitamin C,
39:26carbohydrates,
39:27and fiber,
39:28so they will give you
39:29as much energy
39:30as coffee can give,
39:31probably even more.
39:35People still don't know
39:36exactly how potato chips
39:38were invented,
39:38but one legend claims
39:40they were invented
39:41in 1853
39:42by a chef
39:43at a luxurious
39:44Saratoga Springs,
39:45New York restaurant.
39:47People loved
39:48french fries there,
39:49but one customer
39:50wasn't satisfied
39:51with their quality
39:52and complained
39:53they were too thick.
39:54George Crumb,
39:55the chef of that restaurant,
39:57had to cook
39:58thinner french fries.
39:59The picky client
40:00wasn't satisfied
40:01once again.
40:02The chef got really
40:04mad at him,
40:04no surprise.
40:05It was the third time
40:07he cooked the same dish
40:08for that client,
40:09so he deliberately
40:10made those fries
40:11paper thin.
40:12The batches were so thin
40:14that it was impossible
40:15to eat them
40:16with cutlery.
40:17Surprisingly,
40:18the finicky eater
40:19finally loved the dish.
40:21The recipe soon went viral
40:23and potato chips
40:24appeared in all
40:25the American grocery stores.
40:27The only thing that changed,
40:28it was intended
40:29as a hot dish,
40:30but turned into
40:31a fast snack in the end.
40:35Fancy a fruit salad?
40:37If you ever want to grow
40:38all the ingredients for it,
40:39you don't really need
40:40separate trees.
40:41All you need
40:42is a multi-grafted tree.
40:44It can have
40:45different varieties
40:45of the same fruit
40:46or completely different
40:47types of fruits.
40:48It's possible to grow
40:50up to six different fruits
40:51on one tree.
40:54The Caesar salad
40:55has nothing to do
40:56with ancient Rome
40:57and Julius Caesar.
40:59This salad is Mexican
41:00and its story
41:01started in Tijuana.
41:03It was invented
41:04by accident
41:04by restaurateur chef
41:06Cesar Cardini.
41:07One day,
41:08he simply ran out of food,
41:10but it was in the middle
41:11of a large celebration.
41:13All he could do
41:14was throw a bunch
41:15of random ingredients
41:16and present them
41:16as a salad.
41:18The unique dish
41:19had a huge success
41:20and spread
41:21all over the world.
41:22There's one thing
41:23that's not unique
41:23about this salad today.
41:25Many supermarkets
41:27offer their version
41:28of Caesar salad
41:29with a white mayo-based dressing.
41:31Originally,
41:32the dressing was yellow
41:33and it had a whole range
41:34of ingredients.
41:35To cook it,
41:36you need to mix
41:37minced garlic,
41:38anchovies,
41:39and raw egg first.
41:40Then you'll need
41:41to add some olive oil.
41:42The last part
41:43requires lime juice,
41:45Worcestershire sauce,
41:46Dijon mustard,
41:47and sure thing,
41:48salt and pepper
41:49to taste.
41:50Voila!
41:52Even if you think
41:53sprouted garlic
41:54isn't suitable
41:55for eating,
41:56it's not really so.
41:57The only problem
41:58you may have
41:59is that sprouted garlic
42:00tastes harsher.
42:01So you don't want
42:03to add it to salads,
42:04including the original
42:05Caesar salad.
42:06But I guess
42:07you wouldn't even notice
42:08its harshness
42:08if you add it
42:09while cooking.
42:11You decide
42:12to try a new coffee brand
42:13that has a nice
42:14golden packing
42:15and proudly says
42:17100% coffee on it.
42:19But it tastes
42:20nothing like
42:21your favorite drink.
42:22Don't blame yourself
42:23for being the worst
42:24barista on the planet.
42:25The substance
42:26you just purchased
42:27might just not be
42:28the real thing at all.
42:30It's so expensive
42:32because of how
42:32it's made.
42:33Coffee plants
42:34can't be hurried
42:35to grow.
42:35Depending on the
42:36type of coffee,
42:37it takes a coffee tree
42:38about 3 to 5 years
42:39to start bearing fruit.
42:43Coffee farming
42:44is a people-powered
42:45industry,
42:46from planting
42:47to processing.
42:48Coffee farms
42:49are often huge,
42:50so you need
42:51many workers
42:51to plant
42:52all those new trees.
42:53and it takes
42:54about 2,000
42:55hand-picked
42:56arabica coffee cherries
42:57to make a single
42:58roasted pound of coffee.
43:01If you want to get
43:02the best out of
43:03the variety of options,
43:04don't fall for labels
43:05saying 100% pure coffee.
43:07If it doesn't say
43:08100% arabica,
43:10they must have mixed
43:11in cheaper
43:12robusta beans,
43:13which can make
43:13your coffee taste bitter.
43:16Check the roasted
43:17on date for freshness,
43:19not the best by date.
43:20When a brand
43:21offers a gazillion
43:22artificial flavors,
43:24it's a sign
43:24they're not confident
43:25in their beans quality.
43:27A good roaster
43:28might have a few
43:29unique flavors,
43:30but not a whole buffet.
43:34In Japan,
43:35you'll find wasabi
43:36all over the place,
43:37but chances are,
43:39if you've tried it
43:39outside of that country,
43:41you've had a fake.
43:42True wasabi
43:43doesn't come
43:44from your regular
43:45horseradish plant.
43:46It's more like
43:47a root vegetable
43:48made from the
43:48underground stem
43:49of the wasabi plant.
43:51This stem is grated
43:52to make the real
43:53wasabi paste.
43:56Growing wasabi plants
43:58isn't easy
43:59as they only like
44:00clear, running
44:01stream beds
44:01in Japan's
44:02mountain river valleys.
44:04That's why
44:04the real thing
44:05is so pricey.
44:07Fake wasabi
44:08is usually a mix
44:09of regular European
44:10horseradish
44:11disguised as the real deal.
44:13You'll find it
44:13in squeezable tubes,
44:15little packets,
44:16or as a powder
44:17you mix with water.
44:18These products
44:19often contain
44:19just a tiny bit
44:20of the real stuff,
44:22usually 1 to 3%.
44:25It helps cut costs
44:26a lot.
44:27If you want to check
44:28if you've got real wasabi,
44:29check the texture.
44:30If it's super smooth
44:32and pasty,
44:33you're likely dealing
44:34with pureed horseradish.
44:35But if it's got
44:36a gritty feel,
44:37like it was freshly grated,
44:39it's more likely
44:39the real deal.
44:41Authentic wasabi
44:42is always served fresh
44:43because its flavor
44:44and zinginess
44:45vanish quickly
44:45once it's grated.
44:50The only Parmesan
44:51that you can really
44:52call this way
44:53gotta come from
44:53the Emilia-Romagna region
44:55in Italy,
44:56especially Parma
44:57or a certain part
44:58of Lombardy.
45:01There are only
45:02about 300 certified
45:03dairies in that area
45:04that can make
45:05genuine Parmigiano-Reggiano,
45:08and they've got to age it
45:09for at least a year
45:10to get those
45:11super important
45:12umami-flavor crystals going.
45:14Some of it ages
45:15for up to 100 months
45:16or longer.
45:17The authentic Parmesan wheels
45:19are marked
45:20with a DOP stamp,
45:21Denominazione di origine protetta,
45:24basically saying
45:25it's the real deal
45:26from the right place.
45:29Italian Parmesan
45:30is easy to find
45:31in most stores,
45:33but there are other options
45:34that can be cheaper.
45:35That's because
45:36American-made Parmesan
45:38only needs to be aged
45:40for 10 months,
45:41and some graded blends
45:43can have up to 4% fillers,
45:45like rice flour
45:46or wood pulp cellulose.
45:49The legit
45:50Parmigiano-Reggiano cheese
45:52only has three ingredients,
45:54and one of them
45:55is milk from cows
45:57raised in the same region.
45:59Plus,
46:00they've got some strict rules
46:02about what those cows can't eat,
46:03like fermented grain.
46:08maple syrup fans,
46:10this one's for you.
46:11Did you know that
46:12to produce your favorite
46:13pancake topping,
46:14artisans have to tap maple trees
46:16that can grow
46:17more than five stories tall,
46:19extract sap,
46:20and then boil it down?
46:22It's an age-old craft
46:24passed down through generations,
46:26from indigenous peoples
46:27to modern-day syrup makers.
46:29But many of the bottles
46:31with sticky sweet syrup inside
46:32have nothing to do
46:33with that process.
46:35Pancake syrup,
46:36or table syrup,
46:38is a mix of corn syrup,
46:40caramel coloring,
46:41and flavoring.
46:41If you see these ingredients
46:43on the label,
46:44it's a tell-tale sign
46:45you aren't dealing
46:46with the real maple syrup.
46:48The consistency of your purchase
46:49is another giveaway.
46:51The authentic maple syrup
46:52is runny,
46:53that's why you can pour it easily.
46:55Pancake syrup is thicker
46:56and stickier.
46:57The price can't always
46:59give away a fake in this case.
47:00It can be affordable
47:02even for the real product.
47:11Another item
47:12that often gets counterfeited
47:13is designer bags.
47:15To make sure you're buying
47:16the real thing,
47:17give that purse a good feel.
47:19If it's supposed to be leather,
47:21it better feel and smell like it.
47:24Counterfeiters often skimp
47:25on quality materials.
47:27Check out the zippers,
47:29buttons,
47:29or any metal parts.
47:31They should feel solid,
47:32not lightweight or cheap.
47:34And of course,
47:35no chipping allowed.
47:37Look closely at the seams.
47:39Sloppy or uneven stitching
47:41is a big red flag.
47:43The inner lining
47:44is another giveaway.
47:45Feel it and make sure
47:46it matches the brand's quality.
47:48Pay attention to the brand logo.
47:51Authentic ones
47:52are all about the details.
47:53The same goes for the label
47:55inside the bag.
47:56Get familiar with how it should look
47:58so you can spot any slip-ups.
48:00Check the number and placement of pockets.
48:02Each model has its own design.
48:05If it doesn't match up,
48:06something's fishy.
48:10Shady dealings with extra virgin olive oil
48:12date back to ancient Rome.
48:14Back then,
48:15tricksters would sell low-quality oil
48:17or mixes under the fancy
48:19EVO label.
48:20Nowadays,
48:21most legit extra virgin olive oil
48:23comes from Spain,
48:25Italy,
48:25or Greece.
48:26They produce it by squishing
48:28ripe olives
48:29without heating or chemicals.
48:31Good EVO
48:32might cost you around 10 bucks
48:34for a 17-ounce bottle.
48:37Fraudsters have gone undercover
48:38amidst real producers,
48:40making it tough to spot the fakes.
48:42But you have more chances
48:44of finding the real thing
48:45if you avoid blend
48:47or light varieties on the label.
48:51Check the pressed-on date.
48:53It should be less than a year old
48:55since the oil loses its fruity vibe
48:57after a couple of years.
48:59If there's a harvest date
49:01and details like the producer's name
49:03or olive type,
49:04it's likely legit.
49:06Some high-quality oils
49:08note the free fatty acidity,
49:10FFA,
49:11level,
49:12which is a good sign.
49:14Don't automatically trust
49:15fancy packaging
49:16or high prices.
49:18Even an expensive bottle
49:19can be past its use-by date.
49:25If you like to cook,
49:26cinnamon,
49:27mint,
49:27nutmeg,
49:28sage,
49:28and other spices
49:29must always be
49:30in your kitchen cabinet.
49:31But you can't be sure
49:33you've got the real thing
49:34unless you're prepared
49:35to pay a hefty price for them.
49:38When you break it down
49:39by the pound,
49:40some of them,
49:40like vanilla and saffron,
49:42are as pricey
49:43as precious metals
49:44like silver and gold.
49:46And where there's value,
49:48there's a dark underbelly
49:50of fraud.
49:51This multi-billion dollar industry
49:53is a playground
49:54for tricksters
49:55looking to make a quick buck.
49:58If you don't want to add
50:00something fake to your meals,
50:01the best you can do
50:02is buy the spices whole
50:04and grind them yourself.
50:06If possible,
50:07try to find a retailer
50:08that sells spices in bulk.
50:09You'll be able to see them yourself
50:11and you won't miss the aroma
50:13of real cinnamon or oregano.
50:18If you're planning
50:19to buy a designer watch,
50:21look closely
50:22for any blunders
50:23or defects on the watch.
50:26Designer watches
50:27are usually made
50:28with high-quality standards,
50:30so things like
50:31chipped paint,
50:32scratches,
50:33or spelling errors
50:34are rare.
50:35Also,
50:36check if the clasp works
50:38and if the watch
50:39keeps accurate time.
50:40Genuine designer watches
50:42have precise,
50:43clear engraving
50:44created by skilled watchmakers.
50:45If the lettering
50:47looks messy
50:47or hard to read,
50:48chances are it's a fake.
50:51Designer watches
50:52are made with valuable metals
50:54and intricate parts,
50:55so they should feel
50:56a bit heavier
50:56than they look.
50:57If a watch feels
50:59surprisingly light,
51:00it might be fake.
51:02Real luxurious watches
51:04have unique serial numbers
51:05that should be
51:06precisely laser-etched,
51:08not sloppily printed.
51:10Make sure these numbers
51:11match the case
51:12and warranty numbers.
51:13Simply search online
51:14or contact the manufacturer's
51:16customer service
51:17to confirm
51:17you've got the real thing.
51:20So,
51:20you're watching
51:21your favorite cooking show
51:22when suddenly,
51:23the star chef
51:24adds a pinch of salt
51:26to some jam
51:27that's supposed
51:27to go into a dessert.
51:29You pick up the phone
51:30to call and complain,
51:32but right then,
51:32the chef explains.
51:34It turns out that
51:35adding salt to fruit
51:36is a common thing
51:37in different cuisines
51:38across the world.
51:39Like in Mexico,
51:40they like to spice up
51:42mango and citrus fruits
51:43with salt and chili powder.
51:45You can try mango
51:46with a shrimp taste
51:47in the Philippines
51:48and salted watermelon
51:49in the southern states.
51:51So,
51:51how does it work?
51:52Well,
51:53let's say you're eating
51:54a raw mango
51:55sprinkled with salt.
51:56With the first bite,
51:57you notice the salty flavor
51:59and the sweet,
52:00fruity taste
52:01is then slightly delayed.
52:02It feels as juicy
52:04and amazing as ever.
52:06It's most likely
52:06because salt affects
52:07the sweet taste receptor
52:09for sugar
52:09and then really magic
52:11happens on a molecular level.
52:13One study even found
52:14that we have more
52:15sugar detectors
52:16in our taste cells
52:17than scientists
52:18previously thought.
52:19One of those detectors
52:20must direct sugar
52:21to a sweet taste cell
52:23when it gets in contact
52:24with salt.
52:25You can try and put salt
52:26on any fruit you like,
52:28but the effect
52:28will be different.
52:29Salt can make sweeter fruits
52:31like cherries and strawberries
52:32even sweeter
52:33and balance the flavor
52:35of grapefruit,
52:36pineapple,
52:36and watermelon.
52:37Just take a ripe fruit
52:38and slice it the regular way
52:40and sprinkle the pieces
52:41with salt.
52:43Large,
52:43flaked sea salt
52:44might taste more intense,
52:45plus it looks more beautiful.
52:47After 10 minutes,
52:48your gourmet dessert
52:49will be ready.
52:51So,
52:51you need to chop up
52:52a heap of iceberg lettuce,
52:54but that tough core
52:55in the middle
52:56doesn't want to leave.
52:57Just hold the lettuce head
52:59in both hands
53:00with the core end down
53:01and slam it
53:02against a cutting board
53:03or some other solid surface.
53:05Not your brother.
53:06Now,
53:07you should be able
53:07to pull the core
53:08right out of the bottom
53:09and slice the rest
53:11of the lettuce
53:11without a problem.
53:13The next time
53:14you take butter
53:15out of the fridge
53:15and struggle to spread it
53:17because,
53:18you know,
53:18it's hard as a rock,
53:20reach for your grater.
53:21With its help,
53:22you'll easily flake off
53:23tiny pieces of butter
53:25that will melt instantly
53:26on a warm toast.
53:27You can also spread them
53:29much easier on cold bread
53:30without putting your sandwich
53:31in the microwave
53:32or waiting for a while
53:33to soften the butter.
53:35Professional bakers
53:36approve of this tip
53:37and have been using it
53:38for a long time.
53:40When you're frying something,
53:42you first heat the pan
53:43and then put the food on it,
53:44right?
53:45Well,
53:45this logic won't work
53:47if you want to make
53:47your bacon crispy.
53:49On a hot pan,
53:50the meat will cook
53:51before the fat
53:52can melt out of it.
53:53Your bacon
53:53will be too fatty
53:55and rubbery.
53:55So,
53:56you gotta lay the strips
53:57on a cold pan
53:58and then turn on
53:59medium-low heat.
54:00The fat will render
54:02out of the meat
54:03and the final result
54:04will be super yummy
54:05and crispy.
54:07Have you ever tried
54:08boiling pasta
54:09in a frying pan?
54:10I know it sounds
54:11a bit weird,
54:12but it can actually
54:13help you save
54:13a lot of time,
54:15water,
54:15and energy.
54:16Instead of filling
54:17a huge pot
54:18with water
54:18and waiting for it
54:19to boil,
54:20put your pasta
54:21in a frying pan
54:22and cover it
54:23with cold water
54:24and add some salt to it.
54:25Your pasta
54:26will be cooking
54:26while the water
54:27is getting to the
54:28boiling point,
54:29so it'll be ready
54:30much faster than normal.
54:31And the water
54:32that's left in the pan
54:33will make an excellent
54:34base for a sauce
54:36because it's filled
54:37with starch.
54:38Mix it with pesto,
54:39tomato sauce,
54:40and garlic butter.
54:41Mmm,
54:42it tastes like it's
54:43straight out of
54:44a gourmet restaurant.
54:45Now,
54:46the secret to cooking
54:47the most delicious
54:48and fluffy mashed potatoes
54:49is to dry them
54:51before you mash them.
54:52After boiling,
54:53you can either
54:54put them in a pot
54:55and leave them
54:55over low heat
54:56on the stovetop
54:57or keep them
54:58in a baking sheet
54:59in a low oven.
55:00Then add melted butter
55:02that will coat the starch
55:03in the potatoes
55:04and only then
55:05slowly add milk.
55:07Now,
55:08your mashed potatoes
55:08will have the best
55:09possible structure
55:10and flavor.
55:12If you've shed
55:13enough tears
55:13over onions
55:14when trying to slice them,
55:16this one
55:16is a must-try for you.
55:17Peel the onions,
55:19cut them in half,
55:20and leave them
55:21in a fridge
55:21in a bowl of iced water
55:23for half an hour
55:24before you start cooking.
55:26The reason
55:27behind your tears
55:27is the sulfur
55:28that onions take
55:29from the soil
55:30while growing up.
55:31When you damage
55:32its cells,
55:33the acids
55:34contact the enzymes
55:35that start
55:35a whole bunch
55:36of reactions
55:37and release a chemical
55:38that makes your eyes water.
55:40Freezing the onion
55:41can weaken that chemical.
55:42To minimize it even more,
55:44only use a sharp knife
55:46to slice onions.
55:47This way,
55:48you'll do less damage
55:49to its cells.
55:51It's much easier
55:52to peel an avocado
55:53if you freeze it first.
55:55Just put it in the fridge
55:56as it is,
55:57give it some time,
55:58and then take it out
55:59and hold it
56:00under warm running water.
56:01Now,
56:02you can peel it easily
56:03after you make
56:04a couple of
56:04criss-cross incisions.
56:06The best way
56:07to keep herbs
56:08fresh and juicy
56:09is to store them
56:10like flowers.
56:11If you don't have
56:12the right size vase
56:14or vase,
56:15take a mason jar
56:16or a water glass
56:17and fill it
56:18with an inch of water.
56:19Now,
56:20put the herbs inside
56:21as you would do
56:22to your roses.
56:23For parsley
56:24and cilantro,
56:25cover the jar
56:26with a plastic bag
56:27and store the bouquet
56:28in the fridge.
56:30Basil loves sunlight,
56:31so you better leave it
56:32uncovered on the counter.
56:34If you've made
56:35too much sauce
56:36or have some leftovers
56:37in a can
56:38that doesn't seem
56:39to be enough
56:39for anything,
56:40you can save it
56:41from the trash can.
56:42Pour the sauce
56:43into an ice cube tray
56:45and keep it
56:45in the freezer.
56:46Now,
56:47if you need to
56:47spice up a meal,
56:48you can always add
56:50a couple of sauce cubes
56:51to it.
56:52Plus,
56:52as a bonus,
56:53which is redundant,
56:54the sauce will last
56:56longer this way
56:56than it would
56:57in the fridge.
56:58Do your meatballs
57:00always turn out
57:01to be perfectly
57:01the same shape
57:03and size?
57:03Then skip this one.
57:05But if you're like me,
57:06just use an ice cream scoop
57:08to get the right amount
57:09of your minced meat mix.
57:10Try saying that
57:11five times.
57:12The balls will be
57:13the ideal shape
57:14and your fingers
57:15won't get sticky.
57:16The easiest
57:17and probably
57:18the most beautiful
57:19way to slice a mango
57:21is to turn it
57:22into a hedgehog.
57:23Wash the mango
57:24under running water.
57:25Don't squeeze it
57:26while doing it.
57:27Now,
57:28put it straight up
57:29on a cutting board
57:29and cut it
57:30into three pieces
57:31from the top
57:32downwards.
57:33Just leave that
57:34flat pit in the middle piece.
57:36There isn't much
57:36you can do with it anyway.
57:37Now your mango
57:38will have two cute cheeks.
57:40I mean,
57:41its fattest parts.
57:42Next,
57:43make crosswise
57:44and lengthwise cut
57:45in the mango cheeks.
57:46Leave some even distance
57:48between the incisions
57:49and don't go
57:50all the way
57:51through the skin.
57:52Now,
57:52press on the back side
57:53of the mango
57:54until the flesh
57:55pokes out.
57:56Does it look like
57:57something to you?
57:58Yep,
57:59a hedgehog.
58:00Hence the name
58:00of this slicing method.
58:02The final step
58:03will be to slice off
58:04the mango cubes
58:05into a bowl.
58:06Then eat.
58:07Now this one
58:08has all the potential
58:09to become
58:10your new breakfast favorite.
58:11You can cook
58:12an omelet in a mug.
58:14Take a large
58:15microwave-safe mug
58:16and coat the inside
58:17of it with olive oil
58:18or spray it
58:19with cooking spray.
58:20Add two eggs
58:21and one tablespoon
58:22of milk
58:23and mix them
58:24with a fork.
58:25Now add salt
58:26and pepper
58:26and any cheese,
58:27veggies,
58:28and herbs you like.
58:29Put it in the microwave
58:30on high
58:31for 30 seconds.
58:32Take it out,
58:33stir it with a fork,
58:34and then put it back
58:35for another 30 seconds.
58:37And voila!
58:38Your breakfast is served.
58:40Oh,
58:41be sure to use
58:41another mug
58:42for your coffee.
58:43Otherwise,
58:44you get eggs
58:44in your coffee
58:45and nobody
58:46has a recipe for that.
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