Debunking the World's Purest Cookie & more | How To Cook That Ann Reardon

I look forward to How To Cook That Friday more than Fish & Chips Friday!

Hey! I agree with everything you said in the video and I had no idea there were different types of flour. I definitely think that explains why it tasted bad, combined with how old the flour was (I only found out after the video was posted). I also agree that my quest for the pure cookie was flawed in terms of the NIST ingredients. Maybe with your help I could revisit the project and make a cookie purely out of synthetic chemicals!

I can say as Nile fan, he was never stopped by something being labeled as not intented for human consumption.

The fact Nile spent like 4000 dollars on cookie ingredients without even knowing there's more than one type of flour is admirable, I would follow that guy to the darkest pits of hell

I'm an organic chemist. Usually we use an oil bath (with silicone oil) to heat up reactions, but I prefer fine sand because it's less messy. So I immediately thought salt would work similarly - it has some heat conductivity and should work well under its melting point.

The best things about these debunking is when Ann scientifically explains why the 'hack/recipe' won't work while you can see said 'hack/recipe' going horrifically wrong

As a PhD student, Ann’s section debunking Niles’ cookie video gave me deja vu. It definitely reminded me of a professor trying to figure out why one of their student’s results looks so weird, and pinpointing where exactly in their methodology caused them to get to their result. Fortunately Ann won’t make Niles go back into his lab and redo everything next week… yet 😂

I like that she even tests and shows the ones that aren't necessarily horrificaly wrong like the herb storage or salt frying. Like salt frying as a concept is really cool and I like seeing both the downsides and that it kinda works even if it's not the perfect method.

I was initially skeptical that there was anything to "debunk" about Nile's video, but you came through with the sources! Great video

Watching your son go through various stages of grief as he ate that chocolate was cinematic gold.

Dave's face after realizing he might have gotten an actually good thing to eat is too good, honestly.

The sand baking technique is also very popular here in Pakistan, you can search for 'rait wali chali' (corn/cob made in sand) which uses the salt (it looks like sand in their dishes) and they dont fill up the cooking pot with the salt, its enough to coat some and they keep tossing it around to keep spreading heat. They use this to make chick peas, corn(individual), corn cob (whole thing), closed corn(before taking the leaves off, it bakes inside and they freshly peel it in front of you, then they rub masala over it with a lemon, its very tasty if its fresh) and also popcorns.

I waste SO MANY herbs and it breaks my heart. Your freezer is makes me feel so stupid, but I can't thank you enough. Thank you! Thank you!

Dave's joy at getting to have a normal biscuit as part of a de-bunking- you could almost see him thinking it was too good to be true before he tasted it.

Poor sweet Nile. Watching his boyish dream of a pure science cookie be crushed was gutting. I learn so much from both of you.

15:06 Your son's chocolate taste test is definitely one of the highlights of this video. He's really continuing Dave's legacy on this channel

If you bake the egg in the oven further, you’ll actually get a very pleasantly chewy and savory baked egg! In Korea, we often eat stone-oven baked eggs like this in saunas and spas and they’re EXTREMELY long baked so it’s almost like a jerky-egg

I remember the first time I tried unsweetened baker's chocolate. I was somewhere around 6 years old and I saw chocolate in the cupboard. My dad said "you can have some, go ahead." Excitedly, I took a massive bite. It was then I learned my dad is a massive troll.

I love how on the salt method, the answer basically came down to " it works! I didn't do great, but the street vendors probably have the equipment and experience for it to be good!" Nice to see confirmation that Anne Will absolutely say "seems viable! but I don't have specific knowledge how to do it"

Given you're Australian like me, it's almost impossible to buy "pure cream" and when they do have it, its so expensive. So the most common cream here is "thickened cream" which has added gelatine in it to help it whip better and be firmer, as you said. The butter cream is closer to pure with no additives, and I wonder how much cheaper it is tot he Pauls "Pure Cream" which is the only pure cream I've found in stores.