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.
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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.
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[@sxorchh]

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

[@AdZS848]

I share them with my children, particularly after one of them decided to bake some chocolate chip cookies in the microwave and ruined my bowl.

[@Narra0002]

Yes

[@Narra0002]

@@AdZS848 yikes

[@valkyrja--]

same

[@Fuzzyduck_duckyfuzz_]

Yes, I’m glad I clicked one of Ann’s vid when it first popped up on my recommendation tab on yt ❤️🥹

[@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 🐢💚

[@ratkaslana]

😳

[@mavadelo]

I saw the segment and thought "I need to find that channel" and lo and behold, I didn't have to search very long at all. :)

[@crystalnait455]

That's great news, I saw one of your videos and it was heart wrenching what they do up turtles Now I must know which channels are faking animal rescue (usually cats)

[@nikibronson133]

❤❤

[@user-cp9id1mj8b]

You're literally a hero

[@hironyx]

Dave: I married a food scientist and dietician, i'm gonna be eating the best homemade food for the rest of my life. Ann: can you drink these 3 glasses of salt water for me?

[@ClanImprobable]

I cackled! Thank you for that!

[@claraclear5665]

😂

[@samanthaproctor6370]

And this salted brown sygar/vinegar water

[@byusaranicole]

Dave sure is a good sport!

[@Novarcharesk]

You actually think that a dietitian is the key to having good food? 😂

[@Laf631]

Adriana's own results don't support her claim. You can see the rewhipped texture is denser than the "before" picture still, and even with her attempt to hide the color by putting it on blue paper, the rewhipped is still obviously lighter than the "blended" one. Ann never said the hack didn't work; she just said you can't put the frosting through an emulsion blender to get the darker color without changing the texture, which is true.

[@howellaboutno9500]

Exactly. If the hack is this difficult to replicate and ruins the texture of the frosting, it's not really a hack anyways, regardless if it does work.

[@karenneill9109]

I watched Adrianna’s video, too, and the re-whipped was lighter- of course!

[@ShyFly221]

Bur Adriana already SAYS this I both the original and the response. She explicitly states it is a denser frosting.

[@alizaaa1761]

I understand wanting to support a youtuber and all BUT the fact that people have been arguing over this situation for weeks now is hilarious to me tbh. The fact that this is getting more complicated that my literal exams lol

[@ShyFly221]

@@alizaaa1761 I'm only enraged about this because it's like the third time Ann has went after another content creator who works hard on their content tbh. Like if this was the *only* time this has happened I wouldn't be that upset. I assume alot of people are the same. (Especially when it comes to her "debunking" things the creators already talked abour and cutting out parts that would explain the issues shes addressing)

[@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.

[@nikibronson133]

This!!!

[@sadieshipman3691]

exactly lol, like i saw so many “i’ve been a follower of hers for so long, it’s sad to know she’s been lying” like 😭😭

[@idontapproveofyourlifestyle]

Bless him, he didn't HAVE to drink the water, could have tasted it and spat it out

[@Mizu-AM]

that's what I thought!a Bless Dave for dehydrating himself for the video 😢

[@truthteller0465]

@@Mizu-AM and increasing his blood pressure...That was my first thought! I'm on 3 bp meds daily and it made me nervous just to watch him do it lol

[@Elora445]

@@truthteller0465 For it to affect his blood pressure, he needs to consume a lot more salt than he did.

[@markiangooley]

@@Elora445 yep, salt doesn’t raise blood pressure as much as people think. There are KZbin creators who whine about how horrible a small excess of salt makes them feel, but that’s the power of belief. The human body is great at dumping excess salt! It’s not just the sweat and the urine but the feces that can carry it away.

[@serge_siskin]

I know that's random, but are you from the South in the US? I've only this morning watched a video explaining southern insults, and "bless you" has been one of them. Along with "I'm gonna pray for you" and something about the cookie not being done in the middle.

[@Alice-yq6yy]

Honestly whipping the frosting, coloring it, blending it and then whipping it again sounds like a lot more work than just adding some more food coloring

[@BP.l0ne]

Thing is if you add too much coloring it ends up tasting bitter

[@Saezimmerman]

I agree... I know there's limits to how much color you can add, but it's just a lot of work for minimal gain in my opinion

[@Alice-yq6yy]

I think pastell colors are also super cute tho

[@unknownwake]

The whole thing is SO stupid. Like. if the color is THAT important use fondant or colored white chocolate so we can all go home.

[@laurao3274]

I personally don't understand why cakes need color in the first place. Just plain white or chocolate are fine with me.

[@kirisviel]

The way Dave happily says “I like it” after tasting the ginger milk pudding makes me smile 😊

[@raseon97]

Same! It was probably refreshing after 4 cups of salt water too 😂

[@2480hanna]

he looks so delighted

[@christineheathertear8818]

I LOVE when Dave gets actually nice things to try😆

[@averycheesypotato]

After all the salt water though, his tastebuds might be fried 😅 Guess we will all have to make some ourselves to know if it’s really that good!

[@jaredreynold6336]

This guy is worth his weight in gold!

[@deathisfinetoo5272]

#Experiment Tried it out with a regular Buttercream, Swiss Meringue and a Cream Cheese Frosting. Used regular amount of food dye and yeah, all of them were rather flat and thickened after i whipped them a second time. Especially the Swiss Meringue didn´t get back to the fluffiness it had before, really making a negative impact on the overall taste, also had the biggest loss of volume on this one. The Cream Cheese Frosting was a bit heavier from the start (could be my failure or just because Cream Cheese Frosting is a bit thicker in general), but also didn´t whip back up as well. The color went from light, to dark, to lighter (but never as light as in the beginning). I frosted a bunch of cupcakes for a princess-birthday, so it came as a nice side-project to hours of whipping up pink cream !

[@Huter10]

You did a great work! Thank you for your time spent on experimenting! I'm sure that the cupcakes were delicious!

[@ianknightley938]

Thank you for the efforts, that's a whole lot of frosting XD

[@rodepet]

Did you also happen to try different size batches? That seems to be the only diffrence. And maybe thet can kinda hide the loss of volume

[@starstorm1888]

thank you for taking the time to do this!!

[@OsirisTheRaptor]

This comment needs to be seen by the haters that are saying Ann is *"going after"* youtubers "trying to make an *honest* living" 🙄😒

[@rahulphilipmathew348]

I love how this channel has evolved into not just cooking but ensuring that people are safe from fake content online.

[@endlesstofu4001]

If only these debunking videos were as popular as the fake content farm videos 😭

[@BinturongGirl]

And experimenting on Dave. Don't forget that, it's the best part!

[@endlesstofu4001]

@BinturongGirl I love Dave's "what the hell is Ann making me eat this time" face, followed with a deep sigh

[@Mama_Bear524]

@@BinturongGirl for sure. But his reward is the 99% of amazing cooking/baking he normally gets.

[@yelanchiba8818]

Coz safety comes first.

[@xir1111011]

Seriously, though, how do you stare at a dog or other animal that's done absolutely nothing to you... and decide you're going to throw it in liquid rubber. For views. It's so unbelievably disturbing.

[@HowToCookThat]

Yes it is.

[@looloo4029]

I can never watch those ‘rescue’ videos. Otherwise, I’d likely call BS on them over and over in their comments section.

[@helentee9863]

​@@looloo4029 which, unfortunately, means you have to be 'logged into the video and so counts a watching it 💀 Much better to report it

[@Lythiaren]

1) be a psychopath 2) want money 3) have access to animals

[@BlackFiresong]

I didn't even know these videos were a thing until now. I'm absolutely disgusted that anyone would even think to do things like that to innocent and defenceless animals 💔

[@zingiberpiscis5910]

#experiment I used a Swiss meringue butter cream with 4 drops of food colour which was about 230ml. After blending the texture completely changed, the butter cream became glossy (and extremely runny!) the colour was more intense but it measured only 180ml. After putting it on the fridge and whipping it again it was back to almost the original volume (220ml) but the colour was as pale as before. (and I have photo evidence if anyone doubts my results) So, surprise, surprise: it was the air after all. Of course air 'diluted' the colour. If you ever made fondant yourself you know that the white colour comes (traditionally) solely from the air you knead into the mixture. Great video as ever, please keep up the amazing content!

[@PrincessLelouch]

Thanks for addressing the frosting color hack. I saw that video and did it for a friend’s birthday cake with Italian meringue buttercream, whipped it back up and everything. But it really did have the texture of cold butter and I never realized why it turned out so bad. Ended up making the leftover cake into cake pops that were thankfully a hit, so at least it didn’t go to waste!

[@howellaboutno9500]

Yeah, it's kinda stupid that she would encourage people to blend something that takes as much careful work as Italian buttercream. Of course its going to ruin the texture.

[@jacthing1]

If I'm not mistaken it's because you basically over whipped the cream and went from nice frosting into well butter.

[@PrincessLelouch]

@@jacthing1 there’s no cream in Italian meringue buttercream. It’s egg whites, sugar, and butter

[@LunarEleven]

People in comments on the previous debunking video were going nuts about this, shaming Ann and calling her out for deceptively misrepresenting the procedure used for it. I'm glad she posted this, the haters sure got quiet 😌 It's bizarre how people try so hard to prove Ann wrong and get so nasty, questioning her character and intentions ... She's meticulous, knowledgeable, and after so long on KZbin she's been consistently transparent. She's also human and allowed to make an honest mistake without her credibility being challenged (some people actually said that they questioned ALL of her content because of that one alleged mistake 🫥) but it's even funnier that she WASN'T wrong... 😆

[@krila3978]

​@@LunarEleven I personally think it's disgusting how quickly people are ready to play judge, jury, and executioner. People seem to have some sort of god complex, and hold their opinion as the paragon of truth... Like, people are apparently now "Guilty until proven innocent" in people's eyes, which is likely indicative of a larger problem in society.

[@kenji6492]

Tik Tokker: “Tell me that isn’t magic.” Ann: “It’s enzymes.”

[@lilpetz500]

I mean, Ann gave then what they asked for. Bonus points for the credibility to of having your recipe proven to be real and very approved, and having it chemically explained by her.

[@fishykoala2034]

I got a good chuckle from this, thank you!

[@averycheesypotato]

Enzymes are a type of magic

[@srisri6886]

@averycheesypotato 🤦‍♀️

[@feuerling]

​@@AiLoveAidoru magic is just science waiting to happen

[@suzannestrickland1586]

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.

[@hypercane2023]

I hope the people that does the fake rescue gets the same punishment

[@ivanpetrov5255]

What was that stupidity - they know it's dangerous and still did it 😑 I don't know if more creators like Ann can help, when people willfully do the stupid

[@Saphius-]

Tbh when I first saw Ann's video on egg in the microwave, I was quite shocked. Because my family cooked eggs that way for YEARS. How are we not dead lmao

[@XXCoder]

The ones where they trick other people is worse :( It sucks.

[@jirup]

When I saw exploding egg vids in compilations I thought, yep, tell the young'uns it's dangerous and they'll make a game out of it.

[@name8737]

i rarely comment because english is not my first language, but this time around i must say that in almost every egg explosion video i came across, at least 1 person put the link to your video about the matter or mentioning it. this made me proud because i am happy to see that your work is not vain and you are helping prevent hurtful situation for other human beings! thank you for your time, work and dedication that you put in your channel! (sorry for any mistakes, again english is not my first language!)

[@nailsofinterest]

You sound like a native English speaker ! Well done!!!😊

[@jemberlou]

I think your English is great :)

[@murtaghmorzansson]

Can confirm, I comment about Ann every time I see an eggsplosion video 😂

[@name8737]

@@nailsofinterest thank you very much!!

[@name8737]

@@jemberlou thanks a lot!!

[@fireriffs]

I don't see how the frosting could stay as dark when you re-whip it. By adding air and increasing the volume you're spreading the coloring across a greater area.

[@MossyMozart]

@fireyf - The only possibility I can think of is the 'Tuber let the frosting dry out for an unknown number of hours or days, allowing the color to concentrate before whipping it again. Deceitful. I don't understand why people don't just publish honest, helpful content and gain a very positive reputation that way.

[@skye4591]

experiment: took me 2 hours 😅 i carefully made sure i was transferring all the frosting so i wasnt artificially losing any volume. i had a lighter color and 450 ml to start. after emulsion blending it did get way way darker but i had about 275ml. i tried to blend it again and it got lighter. it even seemed lighter than the first color?? and at the end i was only able to get a tad above 350 ml 😢 edit: #experiment ty for letting me know in the comments that there was supposed to be a hashtag. i guess i wasnt paying attention when she said use the hashtag lol

[@enbycharlie6287]

you didn't put the hashtag? did youtube block it or something? the results seem to check out with what Ann and the comments are saying tho

[@SheriSmiles22]

Thanks!

[@kinasakuraba]

Ann's third frosting mark after re-whipping looked lighter than the first one to me too! This method seems totally awful for what it's trying to achieve 😅

[@KSan357]

what type of frosting did you use? Thanks for going through so much effort- as a non-baker, I've been very curious about this hack but unable to really test it so I'm grateful to everyone attempting it

[@DemonEyes23]

I mean unless you add more coloring it's not going to get darker with the same volume. that's just basic math. if you colored water, boiled half off (making it more concentrated) than added the water back, you wouldn't magically expect the full volume to be as concentrated as the half volume.

[@baphomet5374]

Dave's "I like it!" for the ginger milk pudding was so shy and cute! Like a kid who gets made to eat their veggies and doesn't want to admit they ended up enjoying them after all?

[@kristyAMF]

yes, thats exactly what it was giving!

[@HoneebunnySapphire]

He was probably surprised cuz usually the treats come around the same time as a trick 😂

[@peacockfeathers7409]

i loved it, it cracked me up

[@AndeeKiss]

Exactly, the shy "I like it" was so cute❣️

[@syrasha_]

Yay, he was probably expecting some awful hack. Dave is just so amazing, always willing to test weird hacks! 🤣

[@MelePaasi]

I’m going to say something here. I wanted to watch Adrianna’s video to get both sides of the story. I want to mention the 3 things Adrianna has mentioned that her explanation video has debunked on its own, and which is consistent with Ann’s theory and results. 1. Adrianna believes the colour particles are sticking to the water when being emulsified. Brightening their pigment, so when you re-whip it the colour will not change back but you will return to the original volume. This is slightly annoying because as she’s doing the experiment in real-time and swipes the shade of before, after emulsified, and after whipping - The before shade and after whipping shade is way more identical than the emulsified shade…consistent with Ann’s results. Yet on the video she keeps repeating “there is no difference, there is no change”. It’s like she’s just saying that so viewers can comment and say there is, to boost her video. Hence why I never commented and have come to post about it here. 2. If Adrianna’s theory is true on colour clinging to water and not to do Ann’s air theory…then the emulsified butter cream should only be decreasing in volume consistent with the amount of Food colouring being added. She even goes as far as to say perhaps the type of food colouring added makes a difference. But if anything, Ann’s “air being added and removed” theory makes more sense as the volume in both their mixes (despite what kind of butter cream recipe or method they use) significantly decreases and increases before and after being emulsified…consistent with Ann’s theory and adding question marks to Adrianna’s colour clinging to water theory. 3. When there was a decrease in volume and she wasn’t able to return it to the initial volume…Adrianna claimed it was due to tranfer lost. But that would have to be one clumsy scientist to look 100 to 150 mls of product between transfer. So how reliable is the rest of her experiment really? Im calling this her clinging to her 15 minutes of fame as Ann is well known around here 😄

[@kameljoe21]

The reason why it goes lighter in color after you mix the 3rd time is because there is more air in the mix while its still deflated. The air is smaller bubbles than the first mix which is why its lighter. Any time you add air in to the mix the ligher the color gets. The same thing applies when you make hard candy, taffy and other candies. When you strech taffy you add air which allows light to refract. Which is how you get white taffy by adding a lot of air to the mix. There is nothing you can add to make taffy white. Even deep red hard candy stretched will become pink.The more you add the brighter the pink it becomes. I know I have made lots of hard candy.

[@mariomario1462]

Get a life dude

[@nikibronson133]

😮😮😮

[@Vykk_Draygo]

It's not really a theory, it's a known fact. Pretty sure Mrs. Reardon is just being kind.

[@janicedenique4431]

As someone who has made cakes as a full time job for over a decade as well as studied molecular science, i can say without a doubt that your results with whipping and blending the frosting are very straightforward. imagine the particles are balloons and when you blow them up with air, the rubber (icing particles) expands and becomes almost translucent, winding up a larger pale version of the deflated balloon. That girl is right about one thing, the pigment is more disbursed after blending, but that has nothing to do with the color depth. if anything, it causes the color to homogenize more and you can actually tell the "rewhipped" smear you have is slightly lighter in the end despite being denser than the original volume

[@Sophie_Cleverly]

My daughter saw the previous exploding egg video and she will just randomly mention it sometimes and be like "we shouldn't put eggs in the microwave" so many thanks for teaching her that lesson, it's definitely gone in!

[@adamrak7560]

you can put eggs into the microwave, just wear a face shield (and preferably full PPE) first!

[@adamrak7560]

think of it like arc welding!

[@GameOn0827]

Or just cut the egg in half before you put it in

[@Paolabear7]

I misunderstood shouldn't for should and thought "oh Lord, bless this mother" 👀

[@Kath2378]

@@GameOn0827 That can still explode though

[@MinnesotaNice763]

I absolutely LOVE the way that she handled the frosting experiment. She's right, we're here for food science not drama. Thanks for keeping it professional.

[@satanritual2333]

Joannetossoun

[@Rigel_Chiokis]

Of course! Because Ann is a scientist she knows how to conduct a proper experiment.

[@carylgibbs6094]

Came to the comments to say exactly this!! I appreciate the way she handled that professionally and scientifically. 😊

[@maxravenwood3877]

I agree, I think she handled the whole thing very appropriately, it was really nice to see after the first half of the video with the reminders of the messed-up things people will do to make 'successful' internet videos

[@nicywicy]

yeah unlike the other girl who was actively loving anyone who wrote a hateful comment towards ann on her channel.

[@agentgauntlet4092]

I liked the addition of the ginger milk pudding. It's a good mid-video break from people just lying and misrepresenting hacks and tricks

[@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.

[@blixten2928]

That's a reasonable analysis of what's going on there. Yes, the potato dilutes (in part, by absorbing salt from the liquid). And whatever else did anyone expect it to do!?

[@thefreakyflamingo5215]

I'm a Bengali Indian and many of our traditional dishes use potatoes so it's a hack our parents have told us since pur childhood that helps make overly salty dishes edible. But you can't just put a potato in say a pasta and be like yep it works. It doesn't 😅 potatoes in dishes they're meant for also help make them less spicy but not because they absorb it but because they help "dilute" the spice and salt by increasing the volume of the dish

[@nilanjasa007]

​@@thefreakyflamingo5215Same here. When my mother once oversalted keema, she added lots of potatoes to cover it😂

[@skibidi.G]

​@@thefreakyflamingo5215 THIS is correct, thx

[@Asptuber]

I do wonder about that potato hack, because I learned it from my grandma, and used to beg for the salted bits of potato to eat whenever she used it (rarely). The potatoes does tasty quite salty/savoury. One thing I can think of is that invariably the sauces were meat based (jus, bouillon, drippings from a roast). And simple salt is not the only thing that gives that savoury "salt" flavour. Ann's experiment might be interesting to do with sodium glutamate - maybe that has an affinity to bind to potato?. You also do need to cook/simmer it for quite some time. Another variable is that it was always in a creamy sauce. (Reasonable: you have something that is a bit too salty, you add cream. Still too salty? bring out the raw potato.)

[@Rang89]

The fake animal rescue one disgusted me to the core... I had no idea this existed, but how naïve of me to think it didn't. Humans can be so cruel and evil, but when it happens to the defenseless, it's just on another level... Great video as always Ann! You spread awareness, and that is so vital in this day and age. ❤

[@katyb2793]

I agree. Maybe a good way around it is look at who is posting the video. If they are a vet, or rescue organisation etc then watch, if not, steer clear.

[@jmarshal]

@@katyb2793 it’s easy to come up with a fake animal rescue business and start posting video. If it’s from some other country, probably people who speak a language other than English, where you can’t just look up a website and be sure they’re legit, how do we know who is real and who isn’t? Besides, are people even going to do all that just to watch a tiktok video? Most people don’t even look at the OPs name! Which are just several of the issues people are having when it comes to this issue.

[@katyb2793]

@@jmarshal true.. not sure what else to do. But coming up with a uniform and logo would be going quite far for a content creator, so looking for more signs they're from a legit group than just the title could help. Other than that I have no idea... I don't know how some people sleep at night 😞

[@simonspacek3670]

Maybe we should make some of those fake rescue videos too. And "rescue" creators of those videos.

[@18grape]

Hot glue on a tutrle's shell! The poor thing 😢

[@yuaelt]

The potato "hack" is something I actually know from my grandma, but they got it wrong. Potatoes require a fairly big amount of salt, so you just add potatoes to the dish, period. Since you're cooking them together with your stew you can save some salt (that used to be expensive in the olden days) and control the final taste by changing proportions of salt to everything else in one pot. But no, potatoes don't magically absorb salt and make it disappear, they just go well with salty sauces :P. Ann's method with simply increasing the balance between sweet, sour and salty to cheat your senses is much better.

[@littlestenographer]

I'd heard of the potato "hack" before, too, but I was also always taught to just add more volume, be it potatoes or more of the original ingredients like an extra can of beans! I grew up in a big family so having more leftovers was rarely an issue :)

[@4BeeP]

Yeah, the potato hack works, but definitely not in the way they presented it. If you have a soup that is just a little bit saltier than you want, you can add a big sliced potato (not a small slice like they had), boil it and it will absorb some amount of the salt.

[@billied7045]

Adding potato to an over-salted soup is also an old wives trick that never worked for me (and I don't like potatoes in my soup). Glad to hear it doesn't work

[@IDidNaaaht]

This reminded me of a time my now-husband and I were cooking a curry and he used tablespoons of salt instead of teaspoons. We thought, maybe if we make the same dish but without salt and add it to the salty dish, it'll even things out! Nope...still salty lol. Probably would have needed to do that 3× more! 😂

[@HostileTakeover2]

@@billied7045 It's not so much that it doesn't work, it's that the potato itself doesn't absorb the salt so taking it out won't change anything. Instead you leave it in and the lack of flavor of the potato helps diminish some of the salt you do taste. But it takes a fair bit of potato to the point it's now a major player.

[@alinaviorelamocanu4712]

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.

[@berkeleyblue4247]

If this works at all, I would suspect it to be the exact opposite way: The salty liquid pulls out more liquid from the potatoes due to the osmotic pressure caused by the difference in salt levels. So, your potatoes haven't absorbed the salt; they lost water and therefore diluted your salt solution, making it taste less salty. I'm not aware of any chemical or physical reaction that would cause a potato to absorb salt (besides the salt that sticks to the outside of the potatoes when you remove them, maybe, but that should overall be negligible).

[@Ellie-rx3jt]

​@@berkeleyblue4247 Potatoes contain a lot of starch, which is hydrophilic. So possibly the salt would pull liquid out of the potato initially, due to the osmotic pressure, but then salty water would be drawn in by the starch. This is just a (probably flawed) hypothesis though.

[@rhysmcluckie2625]

The coloured icing I tried before your first video on the subject and it didn't work at all. I've made hundreds of cakes and this one was just impossible. I ruined two whole batches of Swiss meringue buttercream trying to replicate it because at first I thought perhaps I had done it wrong. It made my icing a really bad texture. It was way over mixed and flat, it didn't spread very nicely and it honestly wasn't that stable at room temperature. I wound up tipping both batches in the bin and had to make a whipped ganache icing because I didn't have any butter left. It doesn't improve the colour and it makes your icing a really odd and (imo) bad texture. I'm really glad you tested this one Ann, I felt really crappy not being able to make my best friend's birthday cake the way I had envisioned in my head, and I had to completely change the recipe because of it. The new cake I made was fantastic, but I was so stressed trying to make that cake and if I wasn't an experienced baker the cake probably wouldn't have gotten made.

[@anonymouscomments123]

i love how you handled the mismatching results with the other youtuber, how you decided to assume that she was acting in good faith and then extended some possibilities for why you might have achieved different results (different techniques and different volumes) before opening up to the community to provide new data points. very positive way to handle this! fantastic role model. you're a class act, as always

[@enenenergp]

I have to disagree a bit, in the last video Ann didn’t explain why she swapped from swiss merengue to american butter cream even though adriana specifically had said it will not work with american butter cream: so in the first video she did not follow the scientific method and fully repeat the experiment, which seemed unfair especially since she’s advocating so hard for it now. Ann did not address any of the well meaning and polite comments asking her to revisit it, and saying they’re disappointed that a legit scientific minded individual youtuber was lumped in next to content farms that deliberately try and deceive. Her public message to adriana that came after like 10 days of commotion was very ”I’m sorry you feel that way”. At that point Ann had also deleted SO many critical comments from her original video: I’m sure some comments were hateful but so many of them were absolutely fine and polite and not out of line at all! (I’m guessing she put on a filter to ban some words in the comments). It just made her seem like she is not willing to take or address any criticism. Ann did not admit to doing anything wrong at any stage, when I believe at the very least the way she handled the backlash was botched: it would have been as easy as pinning a comment saying ”sorry guys, I swapped the buttercreams for reason X, did not mean any harm to this creator” (because ofc some people literally went to attack adriana saying she’s a fraud spreading fake hacks) ”I will visit this again in the next video, stay tuned everybody! 😊” and I think that would have mediated the whole ruckus. So handling that was not classy imo, no matter who is right scientifically. And as an Edit: I was not even a Sugarologie fan! (and still aren’t, I don’t really bake much) I had maybe seen like three yt shorts of hers, and had instead watched and liked Anns videos regularly (although I have been peeved a couple times before, when a hack being debunked has not been followed to a tee…) but watching the whole thing unfold and the way Ann handled the whole thing really affected my view on her :/

[@sierrarose8727]

there were a bunch of negative comments about anne on that girl's video talking about how she always thinks she's right. I hope they see this and stop the slander

[@FairbrookWingates]

@@sierrarose8727 A scientist who runs a controlled experiment that can be repeated usually has good cause to believe themselves to be right. It's why I enjoy watching Ann's videos. They aren't made for drama or flash but for science, learning and cooking joy.

[@Izziebumblebee]

@@FairbrookWingates 💯

[@broma3974]

​@@sierrarose8727 I don't care if they see this, but I hope they know well enough to f off this time. They were bothering the shit out of me with the way the went about it.

[@VeretenoVids]

I'm embarrassed and horrified to say that I had no idea until this very moment that there are fake animal rescue videos. I am a well educated person who knows the internet is hip deep in fakes, but for some reason this possibility hadn't even come anywhere near my brain!! Thank you for all the work you do to be an example of critical thinking and safety!

[@mr.smiley597]

Yeah there are some videos where people rescue dogs that were shot or attacked by someone and part of me is concerned that they just shot the dog themselves to gain popularity until I see that they actually took it to their legitimate dog shelter to fix up and care for. It is sad how it is difficult to tell sometimes which situations are real. So horrifying what people are willing to do sometimes.

[@Person01234]

It's a big problem. There is a lot of animal abuse masquerading as animal rescue on youtube.

[@blixten2928]

I think some channels are more trustworthy than others. Hope for Paws for instance is legit. I do have a feeling that the DoDo posts authentic type-posts. But AVOID clickbait showing a horribly hurt dog - "This dog was limping on the side of the road when we found it, starving and hurt". It's really pushing video content to show extremely ill and ingjured dogs...

[@Person01234]

@@blixten2928 The ones associated with actual charities or shelters or whatever, places that collect and respond to callouts, are generally good. The Dodo is hit and miss because I think it's just collating third party content? The big ones to avoid are the ones of random individuals (especially in countries with poor animal abuse laws) "finding" all sorts of crazy animals in trouble on a daily or weekly basis. It just doesn't happen in real life.

[@karenneill9109]

There are a few things to look for. 1. Do they show the faces of the rescuers? Their vehicles? The fake ones keep their faces, their vehicles etc carefully hidden. Most genuine ones will deliberately show their faces now. 2. Are they rescuing very similar-looking animals? 3. Does the condition of the animal match it’s environment? I’ve seen white fluffy kittens in mud- if they’re too dirty or too clean, be suspicious 4. Look at the place the pets are being kept- does it look like a home or a shelter, or someone’s back porch or garage? A genuine rescuer wouldn’t leave a kitten outside on the porch alone.

[@SamGarrett]

As someone who's spent a career working with color, I knew immediately that rewhipping it would just put it back to the original color. Adding air is similar to lowering the opacity in Photoshop: you're thinning out the color. Rewhipping it to keep that color makes absolutely no sense if you're not adding more pigment.

[@ArtsyStarleta]

Honestly the fact that tiktok grifters are now getting angry enough to start petty drama with people debunking the misinformation they spread (which they spread for monetary and/or social gain!) says a lot about them. I really feel bad for the actual children who aren't yet able to think critically enough to understand the importance of showing your work and being truthful, and instead get caught up in taking sides based on subscriber loyalty. You can see it happening in the comments of this very video. I feel bad that they're actively being exploited by these grifters, both for their views and their defense. I wish these people could be more mature.

[@Octobersmom7]

People should watch debunking videos with their kids.

[@nilanjasa007]

Yeah, clearly many young children are not mature enough to understand this was not a big deal to start derogatory fights. KZbinrs are just using subscribers for their defence even if they are not 100% right.

[@rodepet]

I wonder if the hack thing would've been such a big thing if she had said : i tried this, and this is the result. But I am not even gonna look this stuff up, so I can't really say anything

[@tiahc3]

​@@Octobersmom7 I send my son Ann's videos! He loved the mini baking videos.

[@SilverAlaunt]

Honestly, I’d feel sorrier for the adults who throw away their basic reading and listening comprehension as well as those who forgot how to do research the moment they graduated high school.

[@soggybog_2456]

When she began to address the people in the comments of the last video I got a little nervous. People were really standing up for the original creator but Ann's reasoning is logical. So, I thought about trying it. And when she mentioned that her viewers should do it I was glad she had the same idea. Science is much better when the experiment is run more times.

[@yelanchiba8818]

My heart stopped a little bit on that part. Though I believe that the color will get darker, I doubt that it will be that brighter.

[@MATT.04]

​​​@@yelanchiba8818well, its not the question whether or not it gets brighter. Its the question if you will be able to regain volume/texture while keeping the color

[@yelanchiba8818]

@@MATT.04 I am more concern about the color though. I could care less about the volume

[@stephaniejoobern1001]

​@@yelanchiba8818 it's not just the volume. The texture also changes when that happens. (Tho its fine if you aren't concerned about it just saying in case someone else is concerned)

[@EighmyLupin]

@@yelanchiba8818 Your missing the issue then. Both her and Anne say that the immersion blending will give a darker color. Anne points out that you lose volume and fluff The original creator claims that if you just rewhip you will get the volume and fluff back while still maintaining the darker color Anne proved that to be false.

[@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!"

[@turtlepenguinXkizuna]

Dave and Ann are international treasures and must be protected at all costs 😂

[@mrs.m.b.3630]

Yes! He's such a trooper!

[@laurendearnley9595]

My partners like that. He'll eat anything I give him without hesitation. Usually he likes it but when he doesn't, it's like watching a toddler trying to swallow something they don't want to 😂. To be fair, I've never given him salt water.

[@aster6969]

I love how she handled the frosting debate. I remember seeing some of the mean comments from Adrianna's fans were on the last video and Anne has responded to the concerns so maturely. I appreciate that she's encouraging everyone to test for themselves to see why things have turned out different instead of saying, or even implying that someone is lying. This is one of the fee channels I watch on KZbin anymore because Anne is just such a genuinely kind person who doesn't want to tell us how to think, but to give us the information needed to make our own conclusions.

[@pagesinked]

If it works then what exactly is the problem? She has made other videos since then too including making naturally colored frostings that don't need dyes. If the frosting results in smaller amounts then you would just need to adjust and use more ingredients.

[@Parker-nm9cg]

​@@pagesinkedit's about the texture. while i think it can be useful if the look of the frosting is more important to you than the texture, it should be stated that the texture of the brighter frosting _will_ be different and it will be more dense than originally intended.

[@Deadly_Potato]

@@pagesinkedIt “works” sure it makes it darker but it’s not really going to be the same type of icing as before. The texture will just be wrong and you might not be able to use it for what you initially wanted to.

[@jacqpinks]

I appreciate the way you addressed the drama without feeding it. I saw the other video and was a little shocked at how rude they were. You addressed it very well and with dignity 💗

[@rachelvoorna6899]

Are you serious? Ann started the drama in the first place by always needing to be right, modifying the recipe, then claiming it didn't work. Now she is doubling down. Hardly what one could call a scientist.

[@joeyjoe328]

@@rachelvoorna6899 did you replicate the experiment as well? What were your findings?

[@Esperologist]

@@rachelvoorna6899 Ah, yes. It's drama to show an alternate recipe that is more consistent in colour and doesn't conform to results viewed by the other person's recipe. Ann doesn't really mention it, but it is easier to get the colour to take for the recipe if applied before adding the butter. The other person's recipe has the colour added after making the icing, then destroy the icing by melting, then reform the icing again. So... that other recipe, why not just skip making it in the first place, melt it all down and mix in the colour, then form it into icing. --- Also, if Ann's approach of measuring her food colour to reduce variables is unscientific... then what does constitute scientific? In the other person's video... she doesn't measure her food colouring. So, how much is in each of her drops? It's fine for cooking... but my drops of food colouring range in volume. I can see it as I drop them in. Having tried adding food colouring as a final step, I've ended up with 'swirls' where food colouring was thicker and other areas where there was none at all. Made for an interesting marbling effect. --- But what about volume lost? In the other person's video, she makes a 'control' batch that she didn't dye... then claims the loss of her coloured batch has no impact because it was probably lost in the transfers. Well, scientific method would be to take the uncoloured batch and put it through the process of all transfers, microwaving, and reforming... without actually adding food colouring. See how much is lost in that process. --- I would say that Ann is that patient parent trying to nudge to say that while their recipe kind of works... there is a simpler method that works just as well. She didn't say that it didn't work, she is saying that the result icing will not be the same. If you do the food colouring last in the recipe, then yes that other person's additional steps will help improve the colouring. But, if you follow Ann's recipe then you don't need the extra steps to fill out the colour. --- Of the two, Ann has a more scientific approach. For her to be more scientific about it, she would need to make at least 60 batches of icing, recording the results of every single batch of the icing. Making sure photos are taken at the same light level, with the same camera settings... so that doesn't impact the record. She would also need some sort of sensor to read the colour intensity of each batch, to get a solid value of the colour... making sure to measure several points in the mixture (recording each) so an average and deviation can be recorded. She also needs to ensure mixing times are consistent, so that doesn't impact the results. And measure the volume of ingredient and product at each step. She would then do another 60 batches, adding the food colouring after the butter. Repeating all the recorded data above as well. Thus, demonstrating the difference between the two recipe styles at each step of the process. And yes, making sure to microwave melt instead of just blending out the air. So... are you going to fund this lab experiment? If I had a few thousand to throw around, I'd contact her about paying for the project. It would likely be a 6 month or more process... producing 1-2 batches of icing per business day, and the time needed to process the data into results. Note : Could also add in the 'melt it all first, then make it' recipe, to see if that makes a difference. Another 60 batches, and likely adding another 2-3 months to the project.

[@belle9567]

@@Esperologist the original creator has a degree (a phd if I recall correctly) in molecularbiology and published her scientific results. Ann used the wrong type of frosting. She needed to use an emulsified buttercream. Not a standard American buttercream. Did you watch the original creator’s videos? Edited to clarify

[@cortnee271]

@@belle9567 which she mentions in this video, where she proceeds to use an emulsified buttercream to get the same results she got last time.

[@Legendclay777]

As a baker and a chemist myself, I have tried this a few times in the kitchen in the past with the colour frosting. Incorporating air into frosting does make the colour lighter, and changing the volume of frosting you start with does not change this fact. When they claim rewhipping frosting keeps the dark colour, it can be a few reasons they may have observed this. - error of repeatable technique, aka they didn’t whip it again as long, the evenness of whipping.. etc -the change of the temperature of frosting whipping after whipping -rewhipping may after the blending may vary in time compare to originally whipping it on the first step.

[@SteviiLove]

She was too hostile to cooperate.

[@Mama_Bear524]

Interesting. Thx for your input

[@berchiezs]

The threshold for being "hostile to cooperate" (for me) is when someone at least refuses and rejects the idea of wanting to do something productive from both sides of the situation, but yet she merely just got different results? That to me is not being "hostile". I think she just messed up somewhere along the lines.

[@tymondabrowski12]

Please add "#experiment" at the beginning of the comment like Ann said in the video to do so people know yoir comment is about that, will be easier to find it.

[@GizmosMonster]

I watched her video and it's really bizarre.. i think she has weak color vision as she claims that "aeration has minimal effect" on the color, yet in Ann's experiment and her own i can clearly see a difference between the three (whipped, blended, re-whipped). The re-whipped one is just slightly darker than the original, but far lighter than the blended one.

[@Marqan]

There's a legit origin to that potato trick. It doesn't magically soak up the salt though, you just dilute your food with it: effectively making more food to counteract the extra salt. Doesn't work in every recipes, and also the potato needs to be cut smaller, or mashed in some cases. Works on a lot of thicker soups and goulash for example, where even if you taste the potato, it's appropriate and fitting. Porbably won't work on salted caramel though..

[@ChrisAngela94]

yupp this trick is very normal among indians as well.

[@yaffacake22]

This 🙌🙌🙌🙌 the exact comment i was searching for before i commented. You have worded it better than me. Well done!!

[@ignisvis8867]

True! I guess you could also take out some salt by cooking a potato and then taking it out at the end, but that wouldn't magically make all the salt they dumped in magically disappear

[@emilymulcahy]

​@@ignisvis8867 clearly in the video she did just that and in fact added more fresh water and it was still saltier than just leaving it alone

[@mrsaucy1112]

you got a problem with potato caramel?

[@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.

[@flutegirl134]

I immediately had doubts about being able to rewhip the frosting and keep the color because one of my favourite tricks for store-bought chocolate frosting is to whip it up and make it all airy and fluffy, as I find it very dense straight out of the tub. But, when you do that, the color gets way lighter!

[@KondoAeros]

The ginger and milk one is 1000% real because it is a legit dessert often sold in Hong Kong

[@jaash7981]

I went to Hong Kong when I was a child in 2012 and had tons of milk pudding/steamed milk when I stayed there. Now I'm back in the states and the only place I've found to sell it was in a small cafe in San Francisco, CA in 2017 or so. I randomly get cravings for it every so often lol

[@kisikisikisi]

Cool! Is it just ginger and milk or is there sweetener or other flavorings in it? It just sounds so disgusting lol but I'm open to being proven wrong

[@gillablecam]

​@@kisikisikisi you add sugar (or another sweetener, I guess, but sugar is traditional), but it's literally just those three things - milk, sugar, and ginger juice

[@kisikisikisi]

@@gillablecam Thanks, I suspected sugar was needed to make it less ... milky. I'm still sceptical that I would enjoy it but that's mainly because I have trouble with certain textures 😁

[@KondoAeros]

@@kisikisikisi Well if you don't like milk of course you aren't gonna like it. But I enjoy it once in a while during winter times. I like this way more than rice pudding.

[@HoneebunnySapphire]

There's no way the color is going to stay dark in the frosting, it's the air that lightens the color. You can see something similar in hard candy making videos- they'll take hot sugar that's a medium beige color from cooking, and can turn it paper white just by adding enough air. It's completely illogical from any standpoint. The more volume there is, the thinner the dye will be spread, and the lighter the color.

[@elskabee]

it's also why hair is darker when wet, it's simply more dense

[@xBrokenMirror2010x]

Yeah, more air means the light will scatter more, naturally lightening the color. There are some possibilities as to why it would stay darker even with the same volume of air though. Assuming the experiment was done correctly, the cause of the frosting staying darker could be: 1. The structure of the frosting being different and hence diffusing light differently. I have no idea why an Emulsion blender would cause this, but it is theoretically possible. 2. The particular food coloring naturally darkens over time, or changes in some way as a result of being blended finely. Again, not sure why, but it is possible. All in all, I think that the experiment was done poorly, and the measurements probably weren't that precise. But I respect Ann giving benefit of the doubt because it is possible that there is an unaccounted variable actually changing the color.

[@citrineconjurer]

@@xBrokenMirror2010x I would think, if anything, that the process of blending and rewhipping might lighten the color. My line of thought is that the food coloring is added near the end of the whipping process initially and it therefore likely to be more coating the exterior of the bubbles that provide the airiness than towards the interior. Having it on the exterior would make the coloring more impactful. By blending and rewhipping, the food coloring would be whipped more evenly between the interior of the air bubbles and the surface of the frosting, resulting in less of the coloring being impactful. That's just a guess from a very amateur cook/baker though haha

[@reaperkollyns6495]

You watch Sticky then?

[@murdermyinsanity]

For the frosting questions- I think a really good way to see this effect in action outside of the frosting debate is to look at videos of hard candy pulling. It starts super bright and clear, and then as air is added, it becomes lighter and more opaque. Same thing is happening in reverse with the frosting. It starts with air which lightens the color then loses that air. The candy's texture is also changed. There are great videos of this effect all over youtube and many candy makers explain what's happening as they're pulling.

[@Atonement23]

#experiment Made Swiss, Italian, French and American buttercreams. All of them got darker with the emulsion blender and I couldn’t get any of them back to 100% of their full volumes. Though the American buttercream came close. Also the textures were just a bit off. They’re not bad by any means, but yeah… Just add more coloring. It’s easier. Also, glad it’s the end of the school year and I was able to give away cupcakes.

[@howellaboutno9500]

Thanks for testing it out! It seem Ann was right. I wouldn't want to blend my frosting anyway, especially if I spent such a long time making it like Italian!

[@Atonement23]

@@howellaboutno9500 Literally. It was a pain and then I had to clean my emersion blender. I don’t even like cleaning buttercream out of my piping tips and it was coated behind the blades.

[@jensandell8519]

What on earth is the point of all that whipping, blending, and re-whipping when you could add in a few extra drops of colour and save an hour's faffing?!?!

[@ryansg9]

Hi Anne, in regards to the colours and frosting, from years of baking experience and experimenting with different products, I'd have to agree with your results from the tests. If you can re-whip frosting back to its original volume and have not added any extra colouring, there should be the same ration of amount of colouring to volume of frosting and will be the lighter colour again. From my findings it will only be more vibrant once blended, as with a lower volume, the concentration of colouring with the reduced volume is a lot higher which gives it its more vibrant appearance. Its similar to how the foam and fizz on a carbonated drink (like the mentos/coke reaction in the video), a small amount is spread across a larger volume due to air bubbles.

[@SteviiLove]

Same! I could tell the person was too reactionary and angry to give Anne's critique a fair and open ear. She will end up being like the Cake Gate lady if she keeps reacting so harshly. It does you no favors.

[@auroraasleep]

Same. Coming from pigments in paint mixing though. The more diluted the pigment, the lighter the color, the less diluted the brighter the color. It has to do with spreading out the pigment in whatever the suspension substance is. I'd be very curious about what the original person is using for food coloring, specific recipe and technique though, because also coming from paint mixing, certain colors can do very strange things under different conditions due to chemistry.

[@tymondabrowski12]

Add "#experiment" at the beginning of the comment like Ann said, it will be easier to find relevant comments

[@toxictraitor4512]

How interesting, so by trying to use less color and then deflating the icing to a smaller volume, in the end, you'd still end up consuming about the same amount of coloring that you would have if you just added the right amount into your icing in the first place. Hopefully, that made sense.

[@SnoGryphon]

#experiment

[@seerm1744]

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.

[@SneakyCustard]

My mom scrambled eggs in the microwave all the time when I was a toddler. One time she did and it popped. She didn't see that a piece of the egg landed on my leg, and couldn't understand why I was screaming and crying suddenly until she spotted the egg. She, to this day, feels so much guilt for it, and never microwaved eggs again. I still have a scar on my leg about 1.5 inches wide from it. I can only imagine how large the burn looked on a 1 year old's leg! These people are risking serious injuries with these egg videos. So dumb.

[@tygerinthenight3255]

When I watched the other lady's responding frosting video something about her logic bothered me. And this video actually addressed and answered that question indirectly. She acknowledged that there was air loss, but ignored that factor as a possible explanation of the color change. She still claimed her theory on why the color changed was the right explanation and that the air loss had no effect on the color. She argued that the reason that blending it worked is because it forced the small droplets of water soluble dye to contact and mix with the larger droplets of water in the emulsion. The idea being that the butter fat prevented the dye from dissolving in the other water and forced it to stay in concentrated small droplets and that this resulted in a less intense color. Even accepting the theory that small intensely colored droplets appear less saturated to the eye than larger less intensely colored droplets (which I'm unsure of, but lets say is true) that can't be a factor in the swiss meringue made in this video because the dye was added directly to the eggs, which is the water based portion of a swiss meringue buttercream. This ensures that the dye was not prevented from mixing with all of the water based potion of the emulsion. Which also means that the emulsion shown in this video contains 3 things only: 1 butterfat; 2 a solution of sugar, water, egg white and dye; and 3 air. Not 4 things, as she claimed in her video: 1 butterfat; 2 a solution of sugar, water, and eggwhite; 3 dye; and 4 air. If her theory was correct, then the color of the swiss meringue made in this video would not intensify with blending. The fact that it does proves that incompletely dissolved dye is not a factor. The only thing that could cause the loss of volume is the loss of the air. Therefore the fact that blending it changes the color in both this video's swiss meringue buttercream (with its dye added directly to the eggs) and the frosting she made in her video (with dye added at an undetermined stage) means that the only remaining explanation is that the loss of the air intensifies the color.

[@bbstrip]

Ur a genius

[@beige_ricaforte]

Love your take!

[@proverbs2522]

Exactly

[@cristvlx8450]

Yesss!!!

[@myouniverse0613]

Wow this actually makes so much sense

[@mokko759]

EXPERIMENT: I did the colour hack weeks ago with results very similar to Ann's. I used an American buttercream, which does not fluff up as much as an Italian buttercream. That does make a difference. I also divided my frosting into smaller batches when I went to colour it so the volume of gel colour to frosting ratio is a little higher per batch than if it out be if I had coloured one singular large batch. Yes, using the emulsion blender does intensify the colour. That is undeniable. But I did also lose a fair amount in volume. When I tried to whip it up again, I regained some volume but lost some colour intensity as well. It was still fluffier than just basic butter but not as fluffy as it could have been. Since American buttercream isn't as fluffy as Italian or other meringue-based frostings, the colour tends to be a bit darker to begin with so you don't need to use the emulsion blender for as long thereby retaining more of your volume. I used this with Russian piping tips for some simple flowery cupcakes and It worked well but I would not use this for frosting a larger cake or for doing huge, intricate designs. The density of the buttercream makes it unappetizing in larger amounts.

[@philosophy_bot4171]

Beep bop... I'm the Philosophy Bot. Here, have a quote: "We sometimes encounter people, even perfect strangers, who begin to interest us at first sight, somehow suddenly, all at once, before a word has been spoken" ~ Dostoevsky

[@LoveMae1222]

​@@philosophy_bot4171 oooooh I love that quote! Nice!!!

[@HOULWOOD]

Wow so cool

[@rachelvoorna6899]

the original recipe didnt use ABC. Ann modified it and was amazed the results were different?

[@anushribhatt2045]

@@rachelvoorna6899 Her recipe was of Swiss Meringue Buttercream, which is what Anne used here, but still the results were different.

[@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.

[@AdleisioCefnforDolphin]

#Expirment I only started watching your debunking videos, but in regards to the food coloring problem. You actually don't need to do an experiment really because this is physics problem that is actually decently well understood. A lot of this has to do with the amount of air being added into the mixture, because the air is going to change the how light is refracted and reflected off the surface of the whipped cream. Whipped cream is a type of foam and is a stable mixture of air suspended within a liquid/solid, and it is those little pockets of air that help reflect more white light back into the eye. So, from a physics point of view, if you could completely and fully re-aerate the whipped cream back to original density, you will get the same amount of reflected light, and the color will appear lighter. ALL foams become opaque and lighter whether you are making whipped cream or hard candies. There is no physical way to do what she is claiming, there is some loss in the system. So it is more likely that she is failing to return the mixture to its original volume, or the shape of the container is affecting how light is entering and exiting the whipped cream and vessel. Stretching silly putty, bending an eraser, etc. This is the same physics behind why snow is white and while all soap foams turn white regardless of the color the liquid. Here are my sources that I had to do a fair amount of digging to find www.sciencedirect.com/topics/agricultural-and-biological-sciences/whipped-cream www.mygermantable.com/how-to-make-candy-part-3-aeration/#:~:text=This%20is%20because%20the%20air,this%20from%20beating%20egg%20whites.

[@Noctilionidae]

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

[@Gatorade69]

They really are. Not only are they lying to people but actively harming animals in the process. Too bad most people are naive and are easily fooled because they are good people who take joy in seeing an animal helped.

[@felidaunknown5923]

My jaw dropped at how disgusting that was, I can't with people anymore.

[@AkaiTsume]

Thanks to your previous videos, I was able to save my mom. She had found that microwave poached egg "hack" and had done it a few times while home alone. I felt my soul leaving my body when she told me that, and I sent her your video. She hasn't microwaved an egg since! Thank you for saving my mom!

[@jinorism]

this is very sweet i’m glad your mom is safe

[@benedictrogers1478]

Honestly I don't understand why people don't just get one of those egg poaching thingies, sure they don't technically make poached eggs but they're easy and safe. I also know people who make scrambled eggs in the microwave, which I think is safer but still makes me uneasy (and like they take two minutes in a pan. Two minutes. It's actually slower to blast them with radiation). Glad you managed to keep your mum safe, we must all spread the word.

[@Geekabibble]

I used to poach eggs in the microwave about 30 years ago and thank goodness they never exploded! I only cooked them like that a dozen times or less. I guess I was lucky or maybe I cooked them on a lower heat? Either way I'm so glad they never exploded on me.

[@FairbrookWingates]

@@Geekabibble Does it make a difference if one lets them cool a bit post-microwave? Not to room temp, but down from the intense heat of microwave cooking. Just a guess that perhaps that would lessen the pressure and reduce the scale of burst when the shell is cracked? Still not safe, but might be how you avoided injury, unknowingly.

[@watchyourtimeco1]

While I'm not going to definitively say it can't happen, I'm fairly certain a poached egg can't explode from a microwave. The eggs explode due to pressure built up by the creation of steam as the water inside the egg expands. When an egg has a shell, there's nowhere for the pressure to go, so it pops. When a hardboiled egg is microwaved, the pressure isn't nearly as high as an egg in a shell, but the pressure is still significant enough to pop if it's released all at once. With poached, scrambled, or any other method of cooking an egg outside of its shell, the pressure is released as the steam is created, eliminating the possibility of them popping. The only part of an egg that could possibly explode after being removed from the shell (raw) is the yolk, but I'm fairly certain there's too much fat in them to create enough steam to build pressure.

[@bunkertons]

You can clearly see at 15:36 and 15:42 that the frosting looks much denser. I'm not sure what the original poster was talking about, it's clearly not as fluffy afterward. I would just add more colourant.

[@outfitmadeofawesome]

If the icing hack were just about emulsifying the gel colour, then we would see darker coloured icing if we first emulsified the colour with the butter, let it chill back to being firm, and then made it into buttercream.

[@embee7434]

❤️ You are a legend, Ann. I love the idea of this mass experiment. What a powerful and fun opportunity. Thank you for calling out that the smallest differences can affect reproducibility. When I still worked in a lab, we discovered the reason I couldn't reproduce one of my labmate's results was because, after washing her glassware, she rinsed four times with DI H2O, while I rinsed the lab's standard of three times. Blew my mind when we finally figured it out. Thank you for all you do. Much love.

[@embee7434]

@@foolishlyfoolhardy6004 Wish the reviewers would have agreed with you!

[@Cheezitnator]

For the frosting, I feel like even if that original poster is right about it, it doesn't seem worth all the extra effort when you could just add more food coloring and only whip it once. I thought hacks are supposed to be about making things easier.

[@ember9361]

literally. Like oh no, this sugary bomb thing will have an extra ml of food dye. Whatever shall we do.

[@jonesaholic]

this! even pre-frosting-gate, I saw sugarologie's vid on "improved" butter cream where she adds corn syrup, and that was enough to put me off her channel lol. alternate recipe does not always equal better, and it's all gonna come down to personal taste anyhow ¯\_(ツ)_/¯

[@Cheezitnator]

@@jonesaholic Eww, corn syrup? Whyyy? If one wants to be healthier, cut down on sweets, don't ruin them.

[@SesshouFan22]

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.

[@austin5407]

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

[@PrecludeLP]

20:28 It is well understood that the incorporation of air into food changes the color, texture, and appearance. Any candy maker can demonstrate this with a taffy puller.

[@emmaphillips-mh8kc]

Made a batch of Swiss Meringue buttercream frosting. Started 500ml and light green. After blending was ~350ml and lighter green. After whipping again got back up to a bit over 400ml. Very similar to Ann’s results. I don’t know why people would be so intent on spreading false information.

[@Dojan5]

It’s just like with hard candy that you pull, like candy canes. You don’t add white food colouring (typically) but the act of pulling the sugar/candy mixture introduces lots and lots of tiny air bubbles turning the candy white.

[@FairbrookWingates]

@@Dojan5 Really? I always assumed candy canes were made by rolling a stick of white and a stick of red candy together and then twisting into shape. Like working two colors of glass canes into a twisted rope design.

[@skedaddlebaker]

​​@@FairbrookWingates from what I remember of candy pulling videos, the candy starts out clear, with kind of a yellow tint. Once you pull it and add the air, it gets white, unless you add color

[@blanda8821]

​@@skedaddlebaker you're correct. I make taffy, and if I add red food coloring then before I aerate the taffy it is red, but once I add air to it the taffy becomes pale pink. It's just the way air bubbles reflect light that changes the color. Simple science

[@twistedmyth5860]

@@FairbrookWingates I mean, that's sorta what they do. It's just that to achieve that white they pulled the uncolored molten sugar until it's white. And then They make a white log of candy, add red and white stripes to it and then roll it more and more until it's a long candy cane rope and the they break it off in a swift motion and bend the crook. It's why the the red stripe doesn't go all the way through the candy cane.

[@lauxo36]

I’m so appreciative of you drawing attention to the fake animal rescue videos, there are SO MANY of them and every big channel that mentions it helps so much in keeping people aware and starting to slow the spread of those horrendous videos.

[@channyrose]

I did the #experiment! The color was lighter after I whipped it the second time. Plus, I lost 50ml of volume. We love you, Anne!

[@UnitedRedAngel]

It's heartbreaking to see what people will do for views these days. Pranking unsuspecting people with potential third degree burns is reprehensible.

[@katyb2793]

They looked like they could be their parents too 😔 I'm sure the people pranking didn't realise.. just shows how important debunking videos like this are!

[@jmarshal]

People shoot each other with guns for videos thinking they will somehow survive. Bad things always happen to someone else until they’re happening to you.

[@thespankmyfrank]

​@@jmarshal People do WHAT now?! How is that EVER a prank? Yikes. People are absolutely mad.

[@simonspacek3670]

There is that old saying that goes something like "it is all fun until someone loses an eye". I think this is the difference between prank and intentional harm.

[@kelsey2333]

@@simonspacek3670 it is all fun AND GAMES before someone loses an eye. That's the quote lol I feel the and games part is important lol

[@FB711_]

I would have thought the ginger pudding thing was fake had I not learned the hard way that ginger coagulates milk while trying to make a ginger flavored pastry cream a few years ago. Was able to bypass this issue by making a ginger syrup and, therefore, denaturing the enzimes, then adding that syrup to a new batch of pastry cream. Ginger cream puffs topped with chocolate are way too good.

[@lisaroper421]

Um, wow! That sounds so, so good!

[@FB711_]

@@lisaroper421 it is! Try it as soon as you can!

[@Gatorade69]

How did you make a ginger syrup if you don't mind me asking ? I love ginger. I chew on raw ginger just cause I like it. Would love to try some new stuff with it. Most I ever did was bake some orange ginger cookies.

[@FB711_]

@@Gatorade69 I made a “rich” simple syrup with 2 parts sugar, 2 parts grated fresh ginger and 1 part water. Mix the three ingredients in a pot and bring to a simmer until the sugar dissolves, turn off the heat and let the ginger steep until the syrup reaches room temperature, then strain and use to your heart’s desire. This was like 6-7 years ago so I don’t remember the exact measurements or proportion of syrup to pastry cream, but if you make this just add syrup little by little until it tastes to your liking. Now that I think about it, maybe you could even substitute some or all of the sugar in the pastry cream (beaten with the egg yolks before tempering with the milk) with this syrup. I might give this a try next time.

[@lesboobas]

​@@FB711_ is it possible to make cheong (sugar syrup) out of ginger, or does that only work with fruits?

[@frankiefrank6850]

Of all the “can you try this for me babe” days, the multiple glasses of salty water can’t be the best

[@veronicaweb8083]

A Chick Called Albert has great videos about helping animals. Mostly birds, as someone who loves birds it is so nice to see. It is a genuine and kind channel. Such as a video where they rescue a coot who was hit by a car and it becomes healthy and happy again in the end! I love coots

[@ShiraCheshire]

I think the potato thing is a case of life hack telephone taking an idea that sorta works and making it into a 'flashier' hack that does not. Putting a potato in an over-salted dish does help... but not if you take it out! The problem with salty food is too much salt not enough food. So if you just add more food (especially something dense and absorbent like potato or rice), you even out the balance a little. Many times when I've had my food come out too salty, I just spread it over a generous amount of mashed potato or cooked rice and eat it like that. Big improvement. THAT is how a potato helps over salted food- not through cooking hack absorbancy magic!

[@taylorhillard4868]

Also a more minor effect of water movement. Water follows wherever salt is (that's also how your kidneys make pee from your blood) so some of the water from the potatoes moves into the soup....but ultimately it has the same effect as if you'd just add some water from the faucet into the soup to dilute it. But yes, by far the best way to correct oversalted soups it to just add more soup ingredients and make more soup, lol.

[@cat9lives999]

Dave needs a special segment called, “Do I have to eat that?” He’s a trooper!😻

[@RejectedInch]

this comment should have more likes!

[@Leo-jd4ps]

can we just appreciate how she is fighting the big fight (calling out fake/dangerous videos) and is doing such a great job!! What a wonderful person! Shame on youtube tho for not doing anything like at all...

[@Griffin050A1t]

I got so mad at some of the people complaining about the frosting hack and stating dumb as heck stuff about how “she used the wrong type of buttercream” I’m yet to see evidence of their food science degrees though

[@rachelvoorna6899]

the woman who made the recipe has a PHD. Ann does not. Please go outside and stop idolizing this woman who is wrong more often than you realize.

[@OneWeekTime]

​@Rachel Voorna please stop idolizing people simply because they have a PhD, I know many of them, and they can make mistakes too.

[@Griffin050A1t]

@@rachelvoorna6899 Ann also has a high level degree and more than one, as well as some vocational education certificates. In your own words, “people you idolise can be wrong more than you realise”. I myself have some vocational training even though I’m in high school (we do them early in my high school) and I can almost certainly tell you that she’s not telling you something, Ann has shown the clear method and has repeatedly copied her recipe, but wasn’t able to achieve the same result. So either your idol is lying, or she has left an important piece of information out e.g. adding more food colouring when not filming. Considering no one following the recipe is able to replicate it, I tried myself, Ann definitely is correct in this case. You may try to reason that Ann used different buttercream recipes to her. However I actually used the same recipe and still didn’t get that result.

[@PotassiumCyanide]

@@rachelvoorna6899 Adriana has a PhD in molecular chemistry, and she is less qualified to have this discussion than you think. I have a masters in chemistry with hopes of starting my PhD in the fall, but I know close to nothing about the specifics of food science, and would be more inclined to trust a bachelors in food science when it comes to that subject for that reason. You wouldn't trust your ophthalmologist to perform heart surgery just because he's also a doctor, right?

[@howellaboutno9500]

Literally. Sugarologie's fans went absolutely nuts and got so aggressive in Ann's original video. But what really pissed me off was when Sugarologie started hearting comments under her response video that were saying absolutely nasty things about Ann. Clearly she's bitter that someone tried her hack and didn't get the same results.

[@ziaaafication]

i'm so glad dave liked the milk ginger pudding. after the salty water he had to drink, he deserved something nice haha

[@sarahjusto8742]

I really appreciate how you don’t just debunk cooking videos anymore but, also bring awareness to so many other issues that cause harm to those trying these supposed “hacks”. Not to mention to false rescuing of animal.

[@alejandroespinosa7085]

I LOVE HOW Ann handles the comments and turns a scandal into a fun interactive scientific experiment for all of us to participate.

[@witchapparatus]

The potato hack does work, the issue here is that the slice wasn't big or thick enough. My family has done this on several occasions. It's saved some really nice soups, and one fantastic gumbo.

[@grammaurai6843]

Anyone who's made candy, or seen it made, knows that working air into a sugar emulsion makes confections lighter. Her explanation also doesn't address why powder, water-based, and oil-based colors all become lighter in whipped frosting and darker when air is knocked out.

[@drago3036]

Why is that?

[@TimothyCHenderson]

@@drago3036 I think they are implying that it's the reason Ann gave in her video. It doesn't matter the medium of the pigment but more specifically the science behind how the pigment and medium behave when air is added or subtracted. You get the same results no matter the medium (oil, powder, water-based) used.

[@BonBonToro]

Candy making and working air into it to make lighter colours, this is making me think of Lofty Pursuit's videos heheheh

[@grammaurai6843]

@@drago3036 the original creator claimed that the color desaturation is caused by water-soluble colors not diffusing in the water molecules in the frosting. But if that was the case, you'd expect to see more diffusion with oil-soluble food color. The reason the air explanation that Anne gives is more plausible is because air bubbles reflect light, thus making any color appear lighter - whether it's water, oil, or powder pigments.

[@MrsBrit1]

Your rewhipped frosting is actually lighter than it originally started! 😂 I don't know how, but it definitely looks lighter to me!

[@debeightonethree6346]

Ann throwing the most polite internet shade ever (maybe it's lighter shader cuz she whipped it??)

[@howellaboutno9500]

lmaoooo

[@CorruptOcean]

I like how humble you are but if people really can't understand why the color of frosting gets darker when it's less whipped and they think that somehow magically you can whip it and keep the color then there is something wrong. Especially with the original creator spreading false hacks like that. Also that is much more of a head ache then adding a drop more of food coloring like damn the time you save in your life by adding a drop more is worth it.

[@Vickie-Bligh]

This was awesome. I saw the turtle video and groups I know in the reptile community are finding these "rescue" videos and making direct complaints about animal abuse, so grassroots are trying. Thanks again, Ann for your wonderful work, and thanks Dave for being the guinea pig!

[@sameppink9401]

That clip with the rocks clearly glued on was pathetic.

[@TamarLitvot]

@@sameppink9401 and sad and sickening

[@Jhud69]

Sadly KZbin doesn't care about animal buse if it's not graphic. We still have a lot of pet monkey videos and they stay up because not everybody recongizes owning a monkey in itself animal abuse which it is (even if you treat it relatively well), so they probably don't see gluing things to a turtle anything bad either.

[@rat3015]

I don't think I've ever been more devastated as a baker as I was when I originally saw an emulsion blender video with a Swiss meringue. Genuinely such a lovely frosting and pain in the ass to make and they destroyed it

[@HowToCookThat]

Agreed, it is lovely because it is fluffy.

[@LouieLouie505]

"...they destroyed it...." Icings and frostings serve a purpose. Brightly colored ones typically are for accents or thin coats-- fluffy isn't needed in that purpose. ("Devastated?" It is just a dessert. Seek help if such things cause emotional collapse.)

[@DinosourousRexx]

@@LouieLouie505 yes, but for that purpose you don’t need to go through the effort to make a recipe that is so labor intensive for the the exact purpose of being light and fluffy…

[@LouieLouie505]

@@DinosourousRexx "... go through the effort...." As a professional, I make loads of icing all the time as a matter of routine and color it as needed. It is no trouble to do it this way and in fact it would be a time waste to make specialized non-fluffy compatible icing. Hardly worth an argument or devastation.

[@Nyxendale]

@@LouieLouie505you’re strange

[@luannesidhom4353]

I love Ann and her family, I also really love that she often ends her videos with "make it a great week by being kind to others."

[@ningen6392]

#experiment but I used store bought frosting so my results may not be suitable for comparison with Ann’s. I had about 400ML to start with and added some colouring. After the stick blender I had around 300 ML and the colour was indeed darker. I tried to aerate the frosting again and that actually worked and I got about 409 ML again but the colour turned lighter.

[@testerwulf3357]

the color lightening shows you put air back into it, the frosting she was showing that's not possible with it hence why it didn't lighten

[@scorpionxx4861]

After a long time, Dave finally said: "I like it 😃"

[@sailorplanetmars6103]

My first suspicion with the buttercream would actually be the atmospheric properties of the kitchen. Not only would something like the temperature affect the icing itself, especially less stable types than Swiss buttercream, but edible dyes are normally so brightly coloured because of chemical groups called chromophores. Chromophores need to be optically active (to change the white light that hits them into the coloured light we see), and that oftens makes them at least a little bit chemically reactive too. So differences in temperature, altitude, ventilation and of course the exact dye composition used could lead to teeny tiny transformations in the dye itself from reactions with oxygen in the air, especially since it's standing for so long and getting so much energetic whipping. It'd be interesting to explore further, but also it seems like, for most bakers, it wouldn't be worth the trouble of whipping, blending and rewhipping to get a more intense colour when you could just add another drop or two, or use a more intense dye. I can't imagine a commercial kitchen ever doing it this way, at least!

[@nothing-yet]

This nailed my thoughts too on the additional variables! Very curious to see how location might cause it to vary; hopefully those who try it will be willing to share those data points as well. It interests me so much to discover what might cause the results of two earnest attempts to differ so greatly!

[@Gatorade69]

Well said. Work smarter not harder. At that point the easiest action is just to add more dye and be done instead of trying to whip it again, It's just pointless.

[@danielmarzolf7933]

I'm a chemist and decided to double check to see if there's literature on this because I've worked with a lot of chromophores and you're right, the chemical environment can change how chromophores act, but not really within the bounds of things that are food safe unless you're talking on the scale of months (e.g. putting in strongly acidic solutions, heavy metals, letting it sit in a very strong laser beam for a while, etc) (the exception being things like red cabbage or other pH indicators, but these dyes are not like that, and also that's not a matter of light/dark, but literally becoming different molecules that emit photons of different wavelengths). And dye composition doesn't matter as much because there aren't that many food-safe dyes and the only variations in composition would be for like texture (gel vs water based, etc), which falls away as soon as it's in the buttercream because now the chromophores are just scattered around, free from their original solution. And teeny tiny transformations in the dye likely wouldn't happen unless you add the heavy metals and acid and such, as dyes in conjugated systems are reasonably stable (outside of the excited/ground state variation upon photon excitation but that's just how the dye works). And even if some percentage did react and degrade, it would just be from normal photobleaching, there's not really enough oxygen that can dissolve into the buttercream (because even though we "whip in air" we just add bubbles, we're not actually dissolving that much oxygen into the buttercream, both because air doesn't have that much oxygen in it and also the solubility of oxygen wouldn't be that high for buttercream). Any dye molecules that could react with oxygen would have to be on a frosting-bubble surface, which is an insignificant number of molecules (just from proportionality), and the dye molecules probably wouldn't react with the oxygen because you're not blasting it with a laser. So yeah, you have it right in principle, but for variations to occur in a way that would be perceptible to the naked eye (because we just see an average of the population of the chromophore's emitted photos), one person would have to be in their kitchen and the other would have to be actively making poison or using high power lasers.

[@sailorplanetmars6103]

@@danielmarzolf7933 I'm not surprised that's the case. I don't know much about food dyes, but I do work with textile dyes, some of which can be surprisingly volatile even just from UV irradiation, so I thought that may translate over. But they are a very diverse group of chemicals, so it's not surprising that food colours are less variable in their composition. Thanks for doing the work to follow up on my off-the-cuff theory!

[@Lovevixen]

​@@danielmarzolf7933 thanks for sharing that! Your comment was an interesting read

[@NGLAnimations]

Ann mentioned it’s the texture that you risk of messing up if you try the icing hack, and that can be very important (and not mentioned in Adrianna’s video). I think the main cause of this ‘drama’ is Adrianna feels insulted that Ann called out her icing back video, which to the u trained eye DOES look like a very content-farm type video. Adrianna is hyper-focusing on the face that Ann didn’t do it right, and that the icing CAN be foamed up and darker in colour again. But I think what Ann is trying to convey (specifically here) is what she left OUT of the video. You need a very specific setup/tools in order to do this ‘hack’. Adrianna also did not mention the loss of volume and the texture change like Ann did here. All in all I’d say Ann has given us more info on the icing hack and it’s pro’s and con’s than Adrianna ever did in her vid. Bye!

[@andrewgrant6516]

I boiled some eggs that were way underdone, the white was still runny. Rather than go through the palaver of bringing them back to the boil, I thought a few seconds in the microwave would restart the cooking process. Add to that, I always crack boiled eggs using my elbow, and in less than a minute I had the unpleasant experience of my elbow going straight through an almost raw egg, followed by a steam filled sulphur grenade burning my arm and splattering itself across the ceiling. I spent the rest of the day up a ladder cleaning it off. I think that's what we call a learning experience.

[@thespankmyfrank]

I don't know the other creator, but watching their "response" just felt... awkward. She seemed so mad. For what? If she's truly a scientist, shouldn't peer reviewing be welcomed? Watching her video, the colours just look like Ann's examples - slightly darker because of the loss of volume. I'm a baker myself but don't deal with butter creams a lot (we do just plain cream where I'm from) so I haven't tested it myself, but I might just try to see what happens. 😂

[@meganb1125]

I just looked at that creator's page and they have a little less than 250k subscribers while Ann has nearly 5 million-- so I do understand her feeling attacked, even if I don't think that was Ann's intention.

[@blueismylove3128]

​@@meganb1125I understand her feeling attacked by Ann's "fans" because some are undoubtedly ruthless but that comes with the territory. It remains the creators responsibility to hold yourself in a professional manner and not deliberately act like someone's more awful then they truly are. I love the way Ann handled the situation with love and grace and opened it to her audience to try and experiment for themselves.

[@completelycrazy1]

Ann is a class act as usual! It's so rare to see people act like well-adjusted adults online and not high schoolers with low self-confidence that I'm almost surprised when it happens 😂

[@doggyspeak]

isn't frosting lighter when whipped because there is physically a lower density of pigments? idk how anyone is supposed to get the dark color to stay in the less dense whipped frosting without adding more pigment

[@blazertundra]

I'm no expert, BUT... I do bake cookies using a 1930s recipe that uses butter and sugars creamed together with a fork. What is the 1930s housewife way of knowing when they're ready? By seeing the color and texture change to light and fluffy. Overdo it and it turns dark again and collapses. Why is that related to the frosting drama? Because creamed butter and sugars make the cookies fluffier. When I've overbeaten the mixture, my cookies have turned out much flatter. The thing that makes the mixture turn light is the same thing that makes my cookies fluffy, and that must be air. At least that's how it looks to my simple mind. It is incredibly stupid that the pot is being stirred up this much over whether or not you want air in your frosting.

[@rachelvoorna6899]

Ann started it in the first place. Blame her

[@blazertundra]

@@rachelvoorna6899 no, divisive jerks in the comments section started it. She was very polite in her video but some of her viewers decided that's something worth spending their day doing. Now both of the poor ladies are being treated horribly because divisive jerks who watch the other channel are retaliating. Will you choose to add to the mess, too?

[@myouniverse0613]

​@@rachelvoorna6899Ann literally called Adrianna wrong just like OP what are you talking about.

[@rachelvoorna6899]

@@blazertundra So you consider Ann's condescending attitude 'polite?' In what world? She does this constantly.

[@blazertundra]

@@rachelvoorna6899 so you choose to add to the drama. Congratulations.

[@Ms.Anonymous]

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

[@Frinxmodi]

I had no idea there was so much hate going on for the icing hack, I saw the other video too. It was so vengeful I stopped it mid video. It is nice of you to respond to it. I can only wish that I reach your level of calm !

[@mikassaakermann5561]

The potato to reduce salt does work we been doing it as long as I can remember but not the way it was shown. In my country where everyday's meals consist mostly of stews we can add potatoes to lower the salty taste but not just a slice but a bunch of potatoes sometimes rice and water, which is basically adding more ingredients which will eventually balance the salt in the dish.

[@artmonkey5247]

I like how she already knows something won’t work but still tries it anyways

[@missy636]

Your husband is so sweet and supportive even when given salt water lol

[@HowToCookThat]

He's a legend

[@erinasnow]

His sweetness helps a bit to balance the saltiness 🧡

[@dodge10P1N]

Been baking for a looooooong time, though i was not professionally taught. I can tell you from the thousands of batches of icings ive made that whipping something will always make the color lighten. Her experiment is incorrect and if shes so confident, then she should post it live, showing her volumes. My guess is her consistency was not back up to volume started.

[@albummutation2278]

or she did it, saw she was wrong, and just added a bit extra food coloring to compensate.

[@erin9868]

She does and did. It wasn't back up to the volume started, but tbf she also said that explicitly from the beginning. I saw her first video before everything and she did mention it changes texture and results in a denser frosting.

[@broma3974]

​@@erin9868 then what was her problem with Anns debunking video? Ann literally said the same thing. The hack technically works, but just so you guys know how, it gets darker because it's now denser and if you whip it back to the original volume it'll be lighter.

[@nine9nine9]

​@@broma3974 yeah exactly

[@Gatorade69]

@@albummutation2278 Some people just can't admit they are wrong...

[@mrunmayeekandalgaonkar5978]

I have been cooking Indian cuisine for a long time and I have been adding potatoes if I add too much salt. I think it might be that potato increases the total volume of the dish and therefore dilutes the salt. So simply adding a potato to salty water would not work the same. I also agree that how it was shown in the video, where she simply puts the potato and then removes it, while it still looks uncooked, would not really affect the salt. I have been taught to incorporate the potato in the dish to adjust the salt, not simply let it be and then throw it out.