Debunking Vegan Honey, Immortal Roses & More | How To Cook That Ann Reardon

[@HowToCookThat]

It's my birthday so I'm going to sign out of comments early and go for a walk with my lovely Dave. Make it a great week, love to you all.

[@angelashortall9778]

Happy birthday Ann!

[@michelleangel6948]

Happy birthday 🎉

[@ankhimun4186]

🎂🎂🎂🎂🎂Happy Birthday Ann!!! Love from Lucknow, India

[@R3DMarre]

Happy Birthday Ann, hope you get a great one. 🥳🎉🎂

[@Nickie420]

Happy Birthday Ann!! Make sure everyone caters to YOU today!🎉

[@ellapng_]

The boys: "Ew this one tastes odd!" Dave, used to eat burnt food on camera: "it tastes okay to me!"

[@samarah.2945]

He's definitely tasted worse! 😂

[@ens0246]

Dave's a troopa! That's for sure! 😂

[@wobblysauce]

Of all the things he has tasted over the years, 'Ok to me' is quite the achievement, I am not a fan of Catgrass.

[@mantailuaa]

Taste buds tend to ”grow old” with time so you get used to some flavours over time lol.

[@Taliatek1234]

Happy birthday!!

[@DaveTexas]

So many recipes that claim to have no sugar in them have sugar in some form. The chocolate "cake" here just straight-up lied about having no sugar since it called for sugar in the recipe, but so many others claim to have no sugar but use honey or maple syrup or corn syrup, etc. All of these are sugar, of course; anything made primarily of one of the sugar molecules - glucose, fructose, sucrose, maltose, and so on - IS SUGAR. It’s so frustrating to see people trying to pass of these sugar-sweetened recipes as having "no sugar."

[@dykam]

Or "no sugar" but meanwhile adding sugar-rich ingredients. No a banana isn't too bad, but even that has 20% carbs or 15% sugar, two bananas add about 30 grams of sugar.

[@gray_mara]

Maybe some people can have one kind of sugar but not others. I can have white sugar, but not fructose or lactose as they ferment in the gut. Maybe there are people who are the other way around. Edit: This isn't based on my imagination. This is based on the research into low FODMAP foods at Monash University.

[@MrJHDK]

"No added sugar" is very different from sugar-free.

[@Annie_Annie__]

Then they added a chocolate ganache on top too, which I would definitely consider added sugar.

[@hamzamotara4304]

In particular, citrus-containing "sugarless" foods are annoying, as someone who has a close friend with a sugar allergy.

[@marisolkim9098]

Re: the wheat syrup; when made properly, which is to say just let the wheat kernels sprout but don't wait til it grows a whole GRASS on top of it, wheat/rice syrup tastes AWESOME. It just doesn't taste anything like honey. When properly made, rice syrup is sweet and thick with a slightly nutty, umami flavor. It has that distinctive "ricey" sweetness to it, like in rice cakes or mochis. So judging by 11:54, I'd say you did a pretty bang-on job recreating it with enzymes, Anne! Source: I'm Korean, and I grew up eating treats made with rice syrup my whole life. We also eat honey. One is not the substitute for the other, they're each their own (very tasty) thing. I get that a lot of comments here are trying to dunk on vegan cooking, but I feel like in trying to do so they instead end up hating on a well-loved food item from a foreign culture that they haven't even tried yet, and that makes me a little sad 😅

[@nancyneyedly4587]

Agreed, I see people saying that tofu or soy milk isn't a food, disregarding people who have been enjoying it for centuries.

[@golwenlothlindel]

@@nancyneyedly4587I mean, if they are saying that then the disrespect is almost certainly intentional. Everyone knows tofu and other forms of soy are common in Asian cuisines. If someone is like "that's not real food" it's because they're *trying* to be mean to Asians. These kinds of people also probably think that Asian men are less manly because they tend to have less body hair and get it at an older age, among other stupid racist opinions. There's not much you can say to people like that, because they prefer their daydreams to reality anyway. I would say there is also another reason not to call rice syrup or malted rice syrup "vegan honey" which is that regular honey has medicinal properties which these products do not replicate. Honey is an anti-inflammatory, so it is commonly used as a sore throat treatment. Rice syrup is not going to do anything for your sore throat. I would worry about people getting the idea that these products have medicinal properties when they don't. Just call it rice syrup. On a completely separate note I'd love to see what that wheat malt/rice syrup produces if it is fermented. It looks like it would make a hella tasty beer.

[@ClanImprobable]

Such a good, good point about being kind. Just because we are not familiar, there's no reason to blanket "UGH" a food! And as with so much vegan and vegetarian foods, I wish we'd stop trying to say they are the same as meat-centric foods. They're "each their own (very tasty) thing" as you say!

[@levi9922]

the last part!! i grew up eating tofu and seitan and tempe, its just kinda annoying when ppl sat its not real food, cause it is!! in my country its not a 'substitute' for meat, its just what it is!

[@patrickdix772]

Yeah, my issue has always been people saying that a given ingredient or food is a one to one replacement. Like for those that like milk on cereal, I've heard that not thinking of the soy milk (or whatever) as milk can help people get past the "this doesn't taste like real milk" issue people often have.

[@jessicab9271]

As someone who is severely allergic to one of those enzymes used to make liquid sugars or sugar syrups, I hate that enzymes don't have to be declared on the ingredients list. If you eat anything with golden syrup, invert sugar, or any candy with a soft or caramel center, you've eaten one of these enzymes. Also, the "caramel dip" sold at US grocery stores is pure invert sugar.

[@mwater_moon2865]

My cousin is allergic to corn (maize), which is what a lot of the base starch is, but worse, it can also fall under "natural flavor" "anti caking" OR nothing at all when it's used to lubricate the machines or as a temporary mold/stamped press for things like candies. At this stage in life she makes all her own food because it's the only way to stay safe. I hate that they can get away without listing so many things on the labels!

[@christinebenson518]

​@mwater_moon2865 Corn, wheat, and soy are in so many foods. I was far too old when I learned Rice Krispies aren't gluten-free. The coating to help them brown is wheat based. Also, unless someone has an allergy most people don't read labels. I don't eat soy unless it's an additive because breast cancer runs in my family and I don't want to chance it. I realize it's not likely to make a difference, but I'm sticking to it.

[@OtakuNoShitpost]

​@@mwater_moon2865 Tbh I don't think many people would even think to ask for every item which even comes in contact with the machinery to be listed as an ingredient. After all, most recipes won't list the cooking spray or parchment paper you use in the bill of materials

[@mwater_moon2865]

@@christinebenson518 Yup, "malt" is a form of barley and that has gluten. When I had to do an elimination diet I could have some of the non name brand krispies, but not Kellogg's.

[@jessicab9271]

@@OtakuNoShitpost In the case of some of these enzyme additives, it's actually added to the food. With invert sugar, they don't always list it because it's assumed all of the enzyme is used up in the reaction. Spoiler alert, it's not. Also, you can actually be allergic to certain kinds of parchment paper. It's not one of my allergies, but from what I have heard from others, it's very difficult to buy food products made by others because it's never listed.

[@lyn6768]

There is such a thing as dandelion honey that we make in Slavic countries. Of course it isn't and doesn't fully taste like "real honey" since it's not from bees, but it is tasting close enough, and can be used as vegan substitute, and it is made of boiling dandelion blossoms with sugar. For 2kgs of sugar you need 2l of water, half a kilo of dandelion flowers, and some lemon. Full recipe: Clean the dandelion blossoms, remove any green leaves, rinse with cold water. Place in a large pot with sliced lemon(I use one large) with water and boil for good 15-30 minutes. Let it sit for 24 hours so it can steep and the flowers infuse.. Drain the syrup to remove any blossoms, add sugar, and boil at least hour, or until the honey gets dark and goopy. Enjoy. Edit: FOR ALL YA'LL NEGATIVE NANCIES, IT DOES NOT TASTE EXACTLY LIKE BEE HONEY. But it is close enough for vegans or for those who cannot eat regular bee honey. It's still a VERY tasty treat. Also, we call it dandelion honey.

[@mushroomwroom]

that sounds really interesting!! i’d love to try this next summer when all the dandelions bloom! :>

[@strayiggytv]

Having tasted dandelion honey it doesn't taste exactly like actual honey. It's good but I could tell the difference easily if I had them side by side.

[@kirkmt]

I like the sound of that! It sounds like the start of the dandelion wine recipe…

[@Djsialcn]

Nah It doesnt taste like honey More like maple syrup combined with chamomile tea

[@Xemantha]

Also spruce honey which is made by letting young green tips of twigs sit with sugar. Yum!

[@tomasbarrosgoncalves]

the extra effort of doing a stop motion animation just to illustrate amylase is *exactly* why your channel is so amazing. truly, truly lovely whenever a video comes out!

[@rebutterfly]

"The rest of these roses seem to be doing pretty well, which is annoying when you want them to DIE." I cracked up at this bc of how Ann delivered "die." IT made me imagine she had bloodlust for a bunch of flowers.

[@CelestialBunnyPaws]

There was genuine venom in her voice. 😂

[@Gauldame]

Working in plant biotech I can tell you in many experiments the most common statement yelled at the green bastards is "why aren't you dying" followed by "why are YOU dying". Then you do refinement on the protocol.

[@evan_ramlie99]

Anne when she needs her cakes to fail so she can rescue them

[@evapreu3011]

How did they keep the same water level for ten days though?

[@jappleseed4393]

@@evapreu3011 She said it was cool... most water is lost via evaporation.

[@Jamesgoonie]

My mom keeps bees and when you had the guys taste all the other not honeys it reminded me of one year's harvest of honey. We had a cherry tree in the backyard with the bees and the honey they produced was almost white in color and had a completely different flavor than "regular" honey. It was a lot lighter of a flavor and was more floral!

[@susanlansdell863]

That sounds heavenly!xx

[@godrickstockwell1505]

Have you guys every tried buckwheat honey? It's very dark in color and has very little sweetness, some folks I've had try it describe it as really bitter

[@88michaelandersen]

We have an agreement with a community garden; we leave a few hives there and they let us pick rhubarb and other produce from the garden. The hives there produce really light, floral honey because they are in the fruit tree area of the garden. Lots of apple and peach trees for the bees to work with.

[@fredericapanon207]

I have a jar of linden flower honey in the cupboard, waiting for the current, solidified bottle to be finished. Linden flowers smell so lovely when they are in season.

[@WobblesandBean]

That sounds awesome and I'm upset I'm not eating any of it

[@imphoebus]

i'm pretty sure that "vegan honey" video is supposed to be 麦芽糖 or maltose, which is a traditional Chinese candy that's made from malt and sold typically by street vendors. maybe rice syrup is another name for it but i do want to share a bit more context here.

[@CrimVulgar]

I had the same thought, that long stringy pull is classic maltose.

[@SiblingCreature]

11:29 "Or Grass" That was surprisingly accurate. 🤣

[@cdrini]

I liked as soon as she said "For the first glass we're going to have plain water as a control". I just love how good scientific fundamentals are part of every experiment you do! I wish more people applied this type of reasoning throughout their work/lives.

[@Akintudne]

Not just the control, but also eliminating other variables by doing things like buying from the same florist on the same day, and having more than one rose per glass. Love it,

[@_letstartariot]

She’s a food scientist, he brain is wired that way. And it’s why I watch all her videos. I love a well done experiment, even if it’s basic.

[@shanleyshoupe7873]

Im gonna rain on your parade and say that she shouldve also had a glass with no water in it, then itd be close to good science

[@dodixaber8968]

not really. everyone now that plant does need to have water to keep them from drying. what the experiment does was to show you whether adding things up make a difference in those 10 days.

[@nikkiofthevalley]

​@@dodixaber8968This is a time based thing, it isn't wilt/not wilt. You need to know how long the rose would've taken to wilt if you didn't add anything, otherwise you have no idea if what you're doing is actually better than doing the bare minimum.

[@kitteykatmaneykat1669]

I really really like your debunking Videos. You always give an explanation, why certain things work or dont work and often times you give tips on how to make it work. There are many who just say: Oh this works, or oh this doesnt work. Without an explanation

[@HowToCookThat]

Thanks so much kittykatmaneykat1669 😀

[@Lumpyspaceranger]

She’s exceptional.

[@easyybreezeyy]

I completely agree! They‘re my favourite!

[@BekkiBicci]

I’m a science teacher in the UK (mostly secondary school biology) and I love how accurate you are with your explanations. Even to the point of representing the amylase scissors breaking down the polysaccharide starch into the monosaccharide (glucose) and disaccharide (maltose) - even representing the denatured enzyme with the broken scissors. I feel like you’ve taught me a great lesson in how to teach this topic. Thanks Ann ❤

[@kingsley42]

The "vegan honey" is just a different way of presenting traditional Asian maltose syrup. I've seen Chinese cooking videos where they make maltose candy - usually eaten by scooping up the thick syrup between two chop sticks and twirling it, or by kneading it on a hook (like you do to beat air into western sweets) until it resembles taffy - and it's made exactly the same way, with germinated wheat grass. You can also make a kind of sweet tea to enjoy part-way through the process.

[@PositiveOnly-dm3rx]

My question is, what's not vegan about honey? its made from flowers... and the bees are not suffering in any way. Quite the opposite in fact. they are given everything they need and kept healthy. If bees dont like a hive, they just move to a spot they do like.

[@mattbosley3531]

@@PositiveOnly-dm3rx Ah, but the bees are being exploited by men. After all, they're making that honey for themselves, not for us to steal.

[@PrincessAshley12]

@@mattbosley3531 Nope. Bees make more honey than they need. People dont take ALL the honey. If the excess is not gotten rid of, theres fermentation and decay in the hive, the bees die. Naturally other animals eat the excess, but in farms we do instead! Don't spread misinformation please, thank you!

[@PrincessAshley12]

@@mattbosley3531 Nope they're not being exploited, sometimes bee colonies will even die if excess honey is not removed from their hive. Do not spread falsehoods. Bees produce 2 to 3 times more than they need. The queen won't have space to put her eggs, and workers will regicide her or they abandons the hive anyways. In the wild they can expand but that's not always possible.

[@PrincessAshley12]

@@mattbosley3531 Nope they're not being exploited, sometimes bee colonies will even die if excess honey is not removed from their hive. Do not spread falsehoods. Bees produce 2 to 3 times more than they need. The queen won't have space to put her eggs, and workers will regicide her or they abandons the hive anyways.

[@laurencourtice2803]

Matt looks severely offended by the cat grass syrup😭😭

[@HowToCookThat]

It did not taste good.

[@laurencourtice2803]

@@HowToCookThat I can imagine 😭

[@feelingveryattackedrn5750]

@@HowToCookThat Do you think it would work a lot better just getting the kernels to sprout and not letting them get green?

[@Sableagle]

@@feelingveryattackedrn5750 That's pretty much how you start to make a wheat beer. If you made a load of wheat beer, strained out the mash, distilled out all the ethanol and then distilled out most of the water too, you'd probably get something like that, and I doubt it'd be particularly thrilling.

[@57thorns]

I gues the taste test was the debunking part. It tastes bad.

[@delaiz]

I have several rose bushes, and I often cut them to decorate my home. The length of time a rose lasts in a vase depends a lot on the species. Unfortunately, the roses from my favorite rose bush don't even last a whole day in a vase. This explains why the red roses wilted earlier.

[@greggleblom]

I knew that different breeds wilted at different rates, but I didn't know that some couldn't even last a day. That's really interesting

[@sandrastreifel6452]

I thought maybe the red roses had spent more time waiting at the florist shop.

[@sparquinn]

@@sandrastreifel6452 Possibly, though as someone who works with flowers I have noticed that red roses do tend to wilt/mold a lot faster than other rose colors. If I were to list what rose colors die faster than others it would be: Red, White, Light Pink, Dark Pink, Purple, Yellow, and then Orange.

[@kagsbd5071]

I think it's interesting because I read somewhere once that Red is the most "expensive" color for genes to make which is why parrots are so frail. I guess it would make sense for flowers too.

[@AmyLSacks]

My beautiful old-timey "crawler" roses (supposedly the variety was first bred in the 13th or 14th Century) have an exquisite aroma. Better than any hybrid ("floribunda," etc.) But they would never work as cut flowers, due to the stems being wiggly and full of very small thorns (hence "crawler"). Also, the petals will start to fall off if the bloom is jostled. But they're right by the front door, so I can get the most out of them in early Summer. Life is all about compromises. :D

[@itayshlamkovich465]

The main thing missing on the vegan honey is fructose. Honey is not just glucose syrup, it is inverted sugar syrup - sugar from the flower nectar is broken to glucose and fructose. That's the fructose taste missing from the rice syrup, which - based on its starch origin - has only glucose. Also, honey has flavour based on the original nectar, but looking on the faces, also does cat grass syrup...

[@michasokoowski6651]

Glucose and fructose are the main ingridients of honey, but it also contains acids, which make it acidic and volatile organic compounds, which determine its flavour and they are from the nectar.

[@spic9h592]

This is really different from the Vegan honey terecipe I know that involves harvesting and washing flowers (mostly dandelions) and using to flavor what is essentially a symple syrup with sonething ( the recipe i saw used alum)to g8ve it a bit of a bite. Not as complex as honey but it'll do.

[@rdizzy1]

In terms of sugar percentages, honey is very similar to high fructose corn syrup (HFCS 42, which is the most common one used, and is 42% fructose). Take HFCS 42, add some ingredients like pollen and flavorings, and you have something very similar, chemically, to honey. I know someone who was addicted to honey, ended up getting diabetes primarily from fruit and honey addiction, would eat jars of it a day.

[@wobblysauce]

Not just the nector, but the variety of different flowers and other pollens make a range of different flavour profiles.

[@markiangooley]

Agave nectar is made from agave plants that are about to bloom. The storage polymer in them isn’t a regular starch that’s a string of glucose molecules, but a special one that’s a string of fructose molecules instead. So agave nectar is a syrup that’s 56% to sometimes like 80% fructose, with some fragments made of short strings of fructose. I suppose that “vegan honey” of a sort could be made from a mix of agave nectar and a wheat or rice syrup…

[@leah279]

I cant believe how grown up your kids are now! I love that your family still seems to enjoy being part of these videos.

[@JRWeaver13]

Knowing that different flower pollen types will lead to different textures and tastes of honey, I'd love to see the boys get a sample plate of a half dozen different honey types and see if what they think. If I remember correctly, most commercial honey is listed as wildflower, if the pollen type is listed at all. Certain apiaries and rustic orchards will have specific growth areas to give the bees only a certain type of pollen to work with. Its really neat how much it changes the honey. For my money, clover pollen honey is the best.

[@hfsaid]

Please give us the results of the flower experiment next week. Some of us cant do patreon.

[@TenmasSchoolOfThought]

7:13 in Chinese we call this 麦芽糖, it's kinda like a taffy. It was sold by grandpa or granny outside elementary schools. You scoop it with two coffee sticks and you can twist it and pull it like taffy and it would change from golden syrup color to white color just like taffy. It's both a toy and a snack.

[@fashionghostindustries8026]

I love that everyone in Anne's family is just happily resolved to eating weird mysteries on the regular. I grew up like that too but it was meals and usually involved freezerburn

[@saraamiri3123]

Hi Anne❤ in my country Iran 🇮🇷 we make a dessert with cat grass honey called "Samanoo" it's a traditional sweet for holidays, we make it at home but we let it cook with higher temperature and for a longer time😊 it has almost the same texture but has a darker color. Tastes really good 👍

[@HypoMix]

Quick note: catgrass is also the common name for Cocksfoot grass (Dactylis glomerata), which is also sold for cats to chew on due to its smooth leaves. Not a plant typically eaten by humans, but common for sheep and cows.

[@foolishlyfoolhardy6004]

Isn't vegan "honey" just syrup of any kind? You can probably add something to make the flavour more complex. I love how all honey is a bit different depending on the local flora. And actually a local beekeeper in my area infuses some of their honey with ginger, I highly recommened, it's great just on toast or in tea. I think it was a great experiment. I don't really want grass flavoured syrup though 😅

[@looloo4029]

I prefer real honey. My husband keeps bees and they require so much work and care.

[@havanadaurcy1321]

Isn't that what wheatgrass juice is? My diabetes(type 2) educator told me not to drink it

[@NocturnalTyphlosion]

there's even debate in vegan circles as to whether honey is actually an issue, given the fact the bees literally can (and do) just leave if they hate their conditions, and arent harmed in its production or extraction

[@hamzamotara4304]

Given that ginger/lemon honey also works really well for flu symptoms, and I'm chronically prone to those, I agree, ginger honey is amazing.

[@hamzamotara4304]

​@@NocturnalTyphlosion the ways that bees treat honey is fascinating. In my opinion, honey is by default vegan. Beekeepers have a fascinating relationship with bees, similar to a mercenary contract. The keeper stops predators and parasites, keeps the hive healthy and safe, and makes certain they have a good supply of food. In return, the bees (who are free to leave at any point) store their excess honey in a separate frame, which is harvested and replaced about every 2 months. The bees can even recognize their keepers and don't sting them!

[@heatherduke7703]

11:22 “Oo, that’s odd…😖” Takes another lick 😂

[@mokko759]

You have to confirm the "odd" before making a final conclusion.

[@DawnDavidson]

Reminded me of the Star Trek: Next Generation episode where Commander Data first gets to try out tastes, I think with the “emotion chip” installed. He tastes something, makes a face, and says, “I hate this!” Then holds out his vessel and demands that they give him more.😂

[@Marqan]

Thanks Ann! I always struggle to decide how much sugar I should add to my sugarfree cakes!

[@HowToCookThat]

😂

[@Yamp44]

Dave really is a sweetheart to taste test all those recipes from all those years.

[@jeanthepants7905]

Thanks!

[@HowToCookThat]

thank you 😊

[@Vickie-Bligh]

Once again, your lads are stellar. To be willing to taste test stuff is amazing. They know you won't poison them but having to deal with aftertaste is a big ask. Thank you, Ann, for doing debunkings like this. They're fun and informative.

[@godrickstockwell1505]

Side note, can we just talk about how fast those boys are growing up?

[@NinskuuB]

Could you tell the results of the rose experiment in your next video or post a picture? It's ok that patrons get the info earlier but it would be nice to get it at some point as a loyal subscriber :). Happy birthday!

[@HowToCookThat]

I just had to move on ... after 14 days for 24-hours-a-day filming! If i didn't, then this whole video wouldn't have been made & shown free to everyone

[@NinskuuB]

@@HowToCookThat Thank you for taking the time to reply :).

[@katyb2793]

​@@HowToCookThatthen why post it at all? At the end of the day we still have to pay money to see the results... and at the end of the day you've still completed the experiment for patrion. Why not just keep the experiment going and put that entire section in the next video? For those of us who don't pay, we learnt very little... which to me doesn't seem to be the aim of the channel 😔

[@Gertyutz]

@@katyb2793 You can do the experiment yourself.

[@michabaron4129]

​@@HowToCookThatyeah but you were not acused of witholtding information, just asked if it could be available without a paywall in some other, less produced form :)

[@OpticalArxenal]

I don't regret being online too much when gastronomy with Ann's involved

[@ahlorachew7726]

The only species of immortal roses are the plastic ones. XD Also, in chinese culture, the vegan honey is more commonly known as maltose candy (Mai Ya Tang, translated to wheat sprout candy). If you cook it for a little longer till it's a bit thicker, it can be pulled and stretched just like how hard sugar candy can be pulled, and it gets whiter and more solid. I personally love the crispy ones coated in sesame seeds. Sometimes people won't stretch it, instead they'll mold it into shapes to make edible sugar sculptures.

[@jennastephens1224]

Dang. I just make immortal roses with cardstock, a rose pattern on my Cricut, and a quilling tool. It's a lot easier, and if you have an airbrush, you can make them extremely realistic.

[@brokentwilight3136]

You actually do not have to cut the roses at an angle, one of my professors in plantphysiology explained that cutting at an angle does not increase wateruptake, instead you just create more surface for blockages which will shorten the flowers lifespan. Instead he recommended changing the water every few days and reclipping/cutting an piece of the stem so you remove any potentially blocked passages. This should increase the water uptake of the flowers, making them less likely to wilt and stay fresh for longer.

[@blueprairiedog]

But if you're increasing surface area, you would also increase water uptake. It's the exposed surface that takes up water.

[@brokentwilight3136]

@@blueprairiedog not really because the amount of the channels does not increase with the increased surface area, it is instead the same number. However you do increase the surface area water-microbes can grow on which leads to an increase in blocked channels reducing the water uptake.

[@unoriginal1086]

@@brokentwilight3136 but even if its the same number of channels if more of those channels are exposed to water wouldn't that increase water uptake?

[@brokentwilight3136]

I forgot to point out that the water intake of the flower is through the xylem vessels, and not the entirety of the exposed cut, as I mentioned above this number is fixed and does increase when cutting at an angle. You can imagine a bundle of straws through which you suck up a liquid, cutting the straws at an angle would not make it easier to suck up more liquid as the total amount of staws and the width of the straws does not increase.

[@adaelion3772]

​@@unoriginal1086 no, because there are no more channels to be exposed. When you cut the stem, all channels are exposed. The angle doesn't change that.

[@DaveReardonBooks]

Happy Birthday Ann! ❤🎂

[@HowToCookThat]

Thanks for a great day and lovely dinner, you're the best.

[@Braveness87]

Happy Birthday Ann :)

[@HowToCookThat]

@@Braveness87 thanks Braveness87

[@spookayitsme]

​@@HowToCookThat A very blessed and happy birthday to you Ann 🎉

[@agimagi2158]

Happy birthday 🎉

[@MisterTrashcan]

02:48 The way Ann said "... which is annoying when you want them to DIE" sounded so sincere and dry, I love it xD

[@TheLonelyGod42]

Fully support you're getting a video out on time and also echo the sentiments of a lot of other people here that having their roses result only be on patreon is frustrating. Adding the rest of the time lapse to the next video or even doing it as a short would be awesome. Or if part of the intention is to encourage people to join your patreon be explicit about that! I want creators to have support and trying to engage people and bring them over to patreon make sense, but say that's what your doing!

[@veladarney]

That vegan honey one - my Gran used to make that thing, dandelion honey, made from dandelion blossoms. I'd figure it's not a real honey, either (though maybe more so since it actually features those things bees get nectar from to make honey ...) but it's good.

[@hedgehog3180]

It's basically a syrup but honey is also kind of a syrup so it definitely similar.

[@sheluvs1D]

i love watching these debunking videos!!

[@Kamakshi.j]

Thanks Ann & family for all your hardwork.. I take so much back after watching your videos!

[@mushroomgirl7444]

how are you a DAY early?!

[@martinemikita9281]

​@@mushroomgirl7444I'm curious too

[@fish_finger]

​@@mushroomgirl7444 I think patreons get early access

[@WinterWitch01]

My favorite part is seeing the feedback from the boys and her husband

[@Kamakshi.j]

@@WinterWitch01 Mine too! They reflect Ann's way of explaining things!

[@slowbicyclexx]

my morning wasn't going great but this has helped cheer me up! thanks ann for all the work you put into these videos!

[@HowToCookThat]

I hope the rest of your day is better slowbicycle

[@slowbicyclexx]

@@HowToCookThat thank you! i hope you have a great day!

[@aninja5625]

I love when you do taste tests with all your boys!! They are so fun to watch the reactions of!

[@Shermmy]

You may want to edit your comment. “Taste teats” would be rated X

[@saxumbonum]

For the rice syrup recipe, did you read the full recipe or just watch the short? The full recipe goes into a high level of detail on the process, including explanations that amylase is converting the starch in the rice to maltose (which IS mentioned in the short, not sure why you cut that part out?), and the ideal temperatures. They also recommend not letting the cat grass develop too much clorophyll to prevent an overly earthy taste. I'm thinking this one does work, and that the recipe wasn't tested exactly as written, or the glutinous rice you used wasnt a particularly sweet one to begin with, as there are many different kinds of glutinous rice, and youd want to use one that is more often used in sticky/sweet rice desserts.

[@melsyoutube]

happy birthday ann! thank you for everything you do! all your work, research and creativity over the years, you’ve always been so informative and warm and entertaining! a breath of fresh air. wishing you many more birthdays and endless happiness for you and the family!!! ❤️

[@thoreamoechi3533]

I started watching your videos accidentally and everytime i see a notification i immediately go watch it, the way you explain every topic and the way you love to include your family with you, its just makes me happy to see you guys having a great time while filming! Happy Birthday Ann!!

[@please.dont.]

debunking's become a series I come back to eagerly every time a new video pops up! I really appreciate the amount of research you put into these

[@rainstormslove]

I don't quite understand why but it's oddly comforting/relaxing to watch your videos - even when you're just debunking crazy things from the rest of the internet.

[@bonnieohalloran792]

Hey Anne! Just wanted to let you know I've been watching your videos for years and I think it's so sweet having watched your sons grow up

[@smileygirl6457]

Thanks for all the experiments you do for us Ann.😊❤

[@HowToCookThat]

The roses surprised me at how long they took to die.

[@annaana350]

I LOVE DEBUNKING!! thank you so much for taking the time and effort to experiment and explain these!!

[@aarongrantthebulk]

In brewing we are essentially using the analyse enzyme to make malt to then ferment. And no matter how hard you try, you will never convert 100% of the starch to sugar. It’s usually about 70-80%

[@MaoMatsuri]

I love your videos❤ Debunk videos are very very nice, but my favorite is old recepies, it's amazing how much everything has changed.

[@notyouraveragesofa3007]

Your boys have grown up watching their dad be the taste tester for all your experiments, not knowing they’d one day be old enough to be next. You have the sweetest family haha.

[@lozenger8]

Please tell the guys we appreciate the sacrifices they make for us. That cat grass syrup looked awful to eat. Their faces had me wincing! Thanks, Ann! This was another excellent video! ❤

[@SjmB1988]

Fascinating as always, but it is really annoying that the results of the flower experiment is only available for patreon members. I can never get over how big your boys have got, and how like Dave they look! Please keep up the good work and have a lovely birthday 🎉

[@SjmB1988]

@@ajetc697 I want to know the actual results, not just what the results were in 10/11 days, which was basically "not a lot" though it proved the other videos was faked.

[@scurvymcdiggle2741]

Same. Results behind paywall didn't feel good.

[@kiredpagdilao7231]

I have a fever rn but watching Ann make it a bit better. Luv you Ann , I hope I get to see you someday

[@gazepskotzs4]

Hope you get well soon!

[@furryfishus1]

Oh my goodness, your boys have grown so much!!! Especially the younger one…i can’t believe how long I’ve been watching your videos

[@peglakanta]

I hate healthy food hacks/recipes, they always get your hopes up that you’re gonna get a delicious but healthier brownie but it ends up being garbage :( Happy birthday Anne and thanks for giving us premium quality videos every time! 🎉

[@sailorarwen6101]

I’ve had good ones. Black bean brownies are good. No they won’t have the crackle texture of a brownie but I still thought they were good.

[@kameeelo]

In Iran, we have a tradition during our New Year, Nowruz, where we make a sweet paste from germinated wheat called Samanu. It has a texture and richness that reminds me a lot of the vegan honey in this video. It's interesting to see how different cultures create similar flavors using plant-based ingredients.

[@annabeckman4386]

It seemed like you were going to taste test the cat grass "honey"! But I was so glad you had the guys taste it! I also think you are really smart that you gave them many other types so they could have a well rounded opinion!! 11:35 😂😂😂 He was right on!!! 👏👏👏

[@flibbertygibbet]

3:41 Plant nerd here. Wheat is a grass. It's in the family Poaceae known as the grass family, sometimes it's called a cereal grass. As a Celiac and someone who is fascinated by phylogeny I like to know my enemy. lol Also happy Birthday to Ann Reardon.

[@wtspman]

The cat-grass “honey” segment took me all the way back to first-year Bio and a module of lectures I took on fermentation. In one of the lectures we learned about making beer and whisky. Malting involves sprouting grain for a few days to get the optimal level of conversion of starch to sugar. Then the malted grain is steamed to kill the enzyme, and the plant embryo. From that point the malted grain is steeped in water to make a wort that is then used for fermentation. If you boiled the wort down, you should be able to get a decent malt syrup. If you used the sprouted grain, when the first bit of the root has emerged from the seed, long before any leaves have developed, you could use that with the glutinous rice to get a syrup that isn’t tainted with all the grassy flavours.

[@-beee-]

I just learned about malt because I was trying to understand rice crispy cereal, and now I feel like it’s showing up everywhere in my life!

[@AllanRadko]

ohhhh fresh upload

[@frankbank8720]

I’d recommend the atomic shrimp video making fake honey from wild flowers and sugar. I’d imagine as a honey substitute it would probably taste a better than most substitutes besides maybe golden syrup or maple syrup.

[@cvbgdvg]

Uploaded 2 minutes ago, 14 minute long video and 90 likes, that means people like it before watching it, you are loved Ann ❤

[@HowToCookThat]

Yes it does, lovely subscribers, and patrons who get early access. 😀

[@mjb7015]

We know from experience that it will be quality content.

[@gazepskotzs4]

Because i know i wil like the vid without a doubt.

[@AshleyFromTX]

I absolutely like the video on the intro lol some creators I watch all the time I do that. I don’t want to forget to support them so I like it immediately.

[@meratheafflictionwarlock]

I just love your debunking videos, there's so much crap on the internet and the work you're doing is just so important.

[@Alyssa_M513]

I appreciate the detailed food safety concerns and general explanation of the temperatures for the "vegan honey" video. Very important details if someone wants to try at home!

[@kory351]

Yes yes yes! Happy Friday from 🇨🇦 it’s 6:35 here, sipping my cuppa and spending some time with my fave food scientist/dietician/ baker/ mum/ author/ icon ✨

[@HowToCookThat]

Good morning kory, I hope your Friday is wonderfully blessed

[@Apocalypz]

Prompting the algorithms for an improved review, because this lovely is -- and has been for the past 5+ years -- absolutely lovely.

[@ignis3144]

A brand new episode of debunking uploaded a minute ago! Just what I need for today's morning.

[@HowToCookThat]

Good morning ignis3144

[@ignis3144]

Good morning! ^^

[@aviancoleslaw]

I loved learning about how seeds sprout, that was really interesting!

[@hoddypeak]

We need a compilation of the best Dave reactions 😂😂😂

[@catherina2611]

I tried this for a lark once but I used barley and sticky rice. The syrup tasted just like the tinned malt extract syrup you can buy in the supermarkets. I don't remember the one I made having a grainy texture though.

[@smalltime0]

They're obviously using every 10 yr old's definition of a tablespoon when they're making Milo

[@littlebear274]

Ten year olds? I'm forty! 🤣

[@ZealotOfSteal]

Maybe it looked different in real life, but from the footage at 10:55 that looks pretty much the way halfway crystalized honey looks like. Honestly, I've seen honey that's similar in appearance and consistency to all the syrups that were in that test. For example, rapeseed honey can look very similar to the enzyme rice syrup.

[@michaelkostinas4831]

Thanks for taking the time to make these videos Ann, it is greatly appreciated!

[@TristouMTL]

I'm loving all your animations! Nice to see someone having so much fun making these videos :)

[@jeizdolok]

Been waiting for today for this video, I thought I would be out when you uploaded so I'm glad I get to see this one in the first few minutes for the algorithm ❤

[@HowToCookThat]

Thanks jeizdolok

[@RKNancy]

11:30 I laughed my head off when I heard him guess that it was grass

[@Braveness87]

I was starting to bite my nails, waiting for the next episode :) thanks Ann :)) make it a great day, greetings from Hungary

[@HowToCookThat]

g'day braveness87

[@joanna9843]

Biting your nails- you ARE hungary 😆

[@Braveness87]

😂😂

[@empain_]

I absolutely love these videos. You are so thoroughly demonstrating if they are fake or not. It is truly excellent.

[@MarkusMahlberg]

Again I learned something thanks to you, Anne! Good start of a day!

[@SnailPreacher]

Tf do you not show the full results in a debunking video?! Also happy birthday :D

[@KeiFlox]

Discovered your channel earlier this week and have already binged all of the debunking and clever or never videos. Totally hooked! Love that you're spreading knowledge with the world. The dedication to science and truth is so refreshing. Love from Canada!

[@Lostboy811]

A side note most people don't know that unless says raw honey it's most likely diluted with corn syrup. The 🐝 just can't keep up with the demands those lazy bee's

[@sandeepshastry6647]

Many happy returns of the day Ann! You're an amazing content creator and a lovely human being. May God bless you with abundant wealth, good health, success and happiness 😊

[@birbopikle6431]

Happy Birthday!!! It's been so lovely watching your content over the years and seeing the boys grow so much.

[@thatrandomkitkat]

YAYYY I'VE BEEN WAITING FOR THIS

[@lexa2310]

12:40 "recipe with no sugar" continues to add bananas that contain more than enough sugar, chocolate that contains sugar and actual sugar.

[@cee_yarr]

Props to the other Reardons being your test subjects! They're really great sports about it! Hello from the US! (I should probably get to bed soon lol!)

[@HowToCookThat]

g'day cee-yar3177 isn't it really early in the morning there?

[@hummingbirdchen]

Happy birthday, Anne! I always love your videos, and what a great channel sponsor you've chosen ❤

[@ClanImprobable]

Your videos are always such a treat, thank you always Ann!

[@rebukey]

Could you tell us the result of the first one on your next video? You don’t need to show it or anything so there’s still be some stuff behind the pay wall, but I’m really curious to see which one of those kept the roses the longest.

[@TheMooreak]

You should do a video on the adulteration of honey with different grain syrups.

[@Michaelneiss]

My granny used to cook a honey-like syrup out of pine needles. I haven't the slightest idea how she did it, but the result was quite aromatic.

[@ellaphant7510]

Happy Birthday Ann! 🎉 i love all your videos, been watching you for a very long time, watched the boys grow up! Dave is a trouper, trying all those crazy foods. ❤❤

[@marciwhitman3513]

Now I understand why rice syrup is not gluten-free because it's not made totally with rice since there's wheat added to it