Busting TikTok Food Myths

Today, the Mythical Kitcheneers are busting some cooking myths from TikTok!

Subscribe to Mythical Kitchen: https://www.youtube.com/mythicalkitchen?sub_confirmation=1

Submit your Dreams Become Food photos here: https://forms.gle/cBopySaTXdzG7RFr5

Check out our podcast, A Hot Dog Is A Sandwich!
Apple Podcasts: https://mythic.al/ahdias
Spotify: https://mythic.al/hotdog

Click the bell icon so you’ll know when we add a new video!

Want more Mythical Kitchen? Check out these playlists:
Fancy Fast Food – https://www.youtube.com/playlist?list=PLW8XZTagL0oJhk71Ip3rIzHOFY3Edw2pw
Snack Smash – https://www.youtube.com/playlist?list=PLW8XZTagL0oKYv5beEZpH5hP8aA5ahGKQ
Food Fears – https://www.youtube.com/playlist?list=PLW8XZTagL0oK6vh1N6DOYcdWzGyuAxjtN
Food Feats – https://www.youtube.com/playlist?list=PLW8XZTagL0oJI4IG7pZ-y792AHI4vIbWD

Pick up official Mythical Kitchen merch at https://mythical.com/collections/mythical-kitchen

Check out Sporked, Mythical’s new website dedicated to helping you find the best food on the shelves! – http://www.sporked.com

Join the Mythical Society: https://www.mythicalsociety.com

Follow Mythical Kitchen:
Instagram: https://instagram.com/mythicalkitchen
Facebook: https://facebook.com/mythicalkitchen
Mythical Chef Josh’s Instagram: https://instagram.com/mythicalchefjosh

Follow Mythical:
Instagram: https://instagram.com/mythical
Facebook: https://facebook.com/mythical
Twitter: https://twitter.com/mythical
Website: https://mythical.com

Check Out Our Other Mythical Channels:
Good Mythical Morning: https://youtube.com/goodmythicalmorning
Rhett & Link: https://youtube.com/rhettandlink
Ear Biscuits: https://applepodcasts.com/earbiscuits
Good Mythical MORE: https://youtube.com/goodmythicalmore

Want to send us something? https://mythical.com/contact

In the spirit of minimizing food waste associated with the filming of this series, Mythical is donating to the Hollywood Food Coalition ( https://hofoco.org ) who provide daily, nourishing meals to underserved communities in the Los Angeles area.

Closed Captioning provided by Rev

Get Mythical Kitchen gadgets and equipment!
* Pots and Pans – https://www.amazon.com/gp/product/B01B49H5CG/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
* Instant Read Thermometer – https://www.amazon.com/dp/B01F59K0IW/ref=twister_B00NMQGAPS?_encoding=UTF8&psc=1
* Immersion Blender – https://www.amazon.com/gp/product/B01J1AWUR0/ref=ox_sc_act_title_1?smid=ATVPDKIKX0DER&psc=1
* Dehydrator – https://www.amazon.com/gp/product/B01M6AZ863/ref=ox_sc_act_title_1?smid=A2L77EE7U53NWQ&psc=1
* Vitamix Blender – https://www.amazon.com/gp/product/B0758JHZM3/ref=ox_sc_act_title_2?smid=ATVPDKIKX0DER&psc=1
* Food Processor – https://www.amazon.com/Cuisinart-DFP-14BCNY-Processor-Brushed-Stainless/dp/B01AXM4WV2?ref_=ast_sto_dp&th=1&psc=1
* Kitchen Aid Stand Mixer – https://www.amazon.com/dp/B07QBDMCKH/ref=twister_B07XKC8VN4?_encoding=UTF8&psc=1
* Kitchen AidPasta Attachment – https://www.amazon.com/KitchenAid-KSMPEXTA-Gourmet-Attachment-Interchangeable/dp/B01ENK4UV2?ref_=ast_sto_dp
* Spice Grinder – https://www.amazon.com/KRUPS-Electric-Coffee-Grinder-Stainless/dp/B00004SPEU?ref_=ast_bbp_dp&th=1&psc=1

Your generation killed Applebee’s. Cheesy, cheesy, cheesy. I love Applebee’s. Your generation killed the planet. Am I right? Every chef knows there are unbreakable rules in the kitchen. But what happens when you actually break those rules? Do the TikTok teams dance on your grave, or are they just arbitrary myths,

Peddled from chef to chef, just waiting to be busted? To find out, we’ve assembled a highly trained team of serious culinary professionals. What the heck? To put them to the test, Because this is- “Myth Munchers.” Yeah. You ready to bust some TikTok cooking myths? Yeah. Yeah. I love TikTok. Listen, as much information

As TikTok dishes out, an equal amount of misinformation comes from it. Which is why I am moving for potential rebranding angles for Mythical Kitchen TikTok. Listen, our numbers have been lagging, so instead of cooking, I think we’re gonna kind of switch it up a little bit. No more jars rolling down stupid stairs.

We’re throwing things from freeway overpasses onto cars. Yes. Hear me out. I told our legal team about this. They don’t love it. So my next idea, Taylor Swift conspiracy TikTok is boring. High school track and field conspiracy TikTok, unexplored territory. I think we do it. What’s going on with Issam Asinga?

I’m just saying, like the retest, did it ever happen? Who knows. Finally, I think Dance Tok is a stale waste of time. What we do, we play a record backwards to see its subliminal messages. Then we do proto-European folk dances. I’m talking about the Sami, people. Yes. You know, up in Norway.

Let’s learn some of the dances. You guys ready? Yeah, I’m ready. I don’t know. I wanna salsa on the freeway. Yeah, no, no. It’s gonna gotta be more weirder than salsa. Oh. Yeah. Like some deep stuff, like Ukrainian folk dances, some real pagan stuff. They did this in the photo.

Look at her go. Now that’s being Wow. a team player. Wow. First up, we found this incredible video where somebody took an iced ladle, a cold ladle, and put it into broth, and all the fat adhered to it, which would completely eliminate the need to skim your broth. Or as Nicole does,

Use a paper towel to blot off the fat. We’re gonna test that out. Removing fat from your broth. Second, we’ve seen somebody put parchment paper in a pan and fry stuff in it. That way you never have to clean your pan, you just line it with parchment, that’s crazy. That’s great. That’s awesome.

That’s crazy. It’s kind of thirsty. Crazy, never seen that done before. We’re gonna test it out. Pasta. This is a huge one. One pot versus two pot. TikTok is the home of one pot pastas no longer. Is it Facebook, Your Aunt Karen scrolling through, saying “Trevor, you’re a chef, you should make this.”

You know, how his Aunt Karen sounds? No, now it’s on TikTok. I’ve never made a one pot pasta before. We’re gonna test that out. Finally, separating yolks. Do you put garlic on your fingers, do you just pluck ’em out? Do you use the weird little bottle hack?

Everyone’s coming out with a new hack to separate your egg yolks. You know, Putin and Prigozhin, they’re out there, they’re separating egg yolks all kinds of ways, and we don’t know what’s going on. You know, but anyways, versus, you know, eggshells, I have no idea. We’re gonna put this all to the test.

Separate truth from fiction once and for all. You ready? Yeah Yeah. All right, loser of this episode, everybody grab your cards, write down your guesses. Loser either has to learn a TikTok dance earnestly, or become a puppet talking head, spilling propaganda for a shadow government of a totalitarian regime. Cool. Which one?

You get to pick? Yeah, of course, you get to pick one dance. The regime finds you. Hmm. Okay. Let’s get to cooking. Trevor, we’re just two dudes sitting in a hot pot. 10 feet apart, because we love spicy Sichuan soups. The Sichuan version which Julia has forbade me from getting

At Haidilao Hot Pot, Yeah. Because I once torched my stomach so badly because when this boils down, the broth keeps reducing, but the fat remains on top. And so when you’re dipping absorbent ingredients like tofu or mushrooms in there, it soaks it all up. So we need a way to remove that.

If you’re doing like French cookery, right, They would say to depouillage it, thank you, Nicole, for introducing the term depouillage, which is skimming fat off with a spoon, or using a paper towel to do that. So Trevor, you’re gonna test out those two.

We can see all the fat floating on top and God, this smells good. Yeah. I don’t want to be here. I wanna be at hot pot. I want the dude with the boombox and the dancing noodles. Yeah. Damn. It’s my guy. So I’m gonna go, oh, I should tell you the myth.

The myth. Now this is the thing that I’ve never seen before, but it’s freaking genius. You take a big old soup ladle, which you got a hot pot and you put it in ice, and then you keep this super cold, fat solidifies and freezes at a much higher temperature than water,

Which means it’ll attract to the spoon, and you can just pull it out and skim it that way. You ready to give it a try? Well, yeah, and if you’re wondering, if you haven’t ever been to the hot pot, and you might be thinking, how do you get a bowl of ice?

Whenever you get the seafood, it comes out on little bowls of ice. Smart. You get the shrimps, and then you got a whole thing of ice. Or you get a whole watermelon that’s soaked in soju, that comes out on ice. That’s true. All right. All right.

So we’re gonna dip the ladle in here to attract the fat. Pull it out, and we put it in here. And it should solidify into a fat cone. Don’t breathe the steam. Yeah, it’s so good. I’m gonna try and get it a little smaller. Has it solidified?

Okay, we’re getting fat on the outside of it. Yeah. Let’s leave it in for a little bit longer, see what we can attract. Maybe this isn’t like the fattiest broth in the world, you know. I mean this feels, I don’t know how to tell how much of this is soup

And how much of this is fat. Yeah, that’s a good call. Take this out and then boom, freeze it. See what happens. You got a lot of grease there. Like we’re doing the same thing, right? Yeah. You’re using paper towels, but that you’re probably getting some broth as well. Whereas this, you know,

It’s just kinda a little bit of fat there, chipping off. Alright, let’s see if the French know anything. One more time, one more time. Well do you want, oh, you’re going in again. I’m just gonna go in and I’m gonna kind of like roll this around. It’s in there.

Back into the ice real quick, submerge it. Maybe if I go quicker. I think that the skimming seems to be working well. It’s a little bit of a trick, ’cause you don’t wanna get a bunch of the chilies out. You know, you want those chilies. Gotta leave the chilies

In it, ’cause then you get to the bottom are just scraping at it with your spoon, and you’re throwing that on top of your rice or your noodles, and you’re getting all those chilies. Yeah. And then you ruin date night the next day. No, you just ruin your whole day next day.

See all the fat stuck to the outside of the ladle. But I’ve been in there four or five times, and we’re really not getting that much. It’s my urge to just do this. Yeah, well that’s called skimming. I know, but you know what, ladle skims. I think we can call this myth busted.

But before that, we gotta see if this is actually making a difference in your soup, right? I’m gonna toss in a little bit of tofs. You want some tof in there? Yeah, Pop some tofs in there. Listen, this is just because we wanted to eat, but we wanna see if this actually

Affects the eating experience. ‘Cause that’s what this is all about, right? Yeah. Also, are we poor? Why don’t we have beef? Let’s fish out our tofu. What? Where you at, where you at? Any shrooms? Oh my god. Oh, look at all that, oh that’s good. Oh, I’m gonna grab you another one.

You grab me the tofu from your side. I don’t know where they are. This is what I do at hot pot though. I literally just fish around with my chopsticks until I find something. Do you want me to dip this one in? I don’t use a spoon. I feel like the tofs,

The one that we tried skimming with the ladle as best as we could, you’re getting a lot more oil in there. Yeah. And this one again, tofu is super absorbent. That’s a majority broth. This is getting some oil in there, cheers. Oh, yeah, hold on. cheers. Let’s ruin our day. Oh God, yes.

Oh, ride the wave. Yeah. Oh, ride the lightning, baby. It’s in there. Trevor, officially, I think skimming it with a spoon. Woohoo, that’s good. I think skimming it with a spoon’s the way to go. The ladle method, it looked really cool in the TikTok. I couldn’t get it to work.

Maybe y’all have a different experience, but you know what that means, Trevor. That means, That myth has been munched. God, I love hot pot. V, do you know what I don’t do? What? I don’t fry at home, because everything gets greasy. You got to wash a pan and you don’t know,

You don’t even know what to do Really? with the oil, so. Nothing? Yeah, Not even chicken wings? Anything? I really try to avoid it. Oh man. But maybe the TikTok-ers have figured it out. We are testing if you can fry in parchment paper. Right. Or we’re gonna do it normally

See if you can just avoid all of that mess. Right. And today we are gonna make some cornbread fritters, per the TikTok, and see what’s going on. So we have some hot oil over here. I’m just gonna slide it over. Okay. So this is really interesting.

It’s the first time I’ve ever actually seen this. ‘Cause I only use this for baking, and I would be super scared to even use it here, ’cause I feel like you can only use this at like a certain temperature. Yeah. That’s only meant

For the oven, and not so much like the stove top. And it could burn, right? Also, exactly, like if you’re using a gas stove, this is gonna like, this could potentially catch on fire. Right. And blow up your entire kitchen, so, Yeah. It’s a little bit of a safety hazard already,

Just noticing it. Exactly. Here, let me turn it on for you. Thank you so much. I’m always scared I’m gonna burn my hair when I fry, ’cause if this little string right here gets in that thing, it’s over for me. Yeah, can you please not burn your hair up please?

I won’t It just whacked me in the head. Oh, tell us about the cornbread, Lily. What kind of Oh yeah, so, cornbread are we using? I was like shopping at the store, Yeah. For this episode, and I like, yeah, we go there. Yeah, and I was like, oh my God,

What cornbread mix should I get? And then, so I called our friends at Sporked, and Justine answered and she was like, oh you should get this mix. But you don’t know what the mix is. But if you head to sporked.com, you can find out. Sporked.com. Conceal the information, make them go to sporked.com.

Yes boss. Sporked.com. Now, do it, buy it! Go there, go there. Go there. Also, one thing I am noticing here is, this isn’t actually like touching anything. And one way to really ruin pans is just to have it on heat with no contact with any food or oil or anything.

So I feel like this is a great way to ruin a pan. Just avoid that. I just feel very pessimistic about this TikTok trend. I feel like it’s just like soggy paper, and I might get that flavoring on my food. All right, so we are at the same temperature, at 350 degrees.

We’re gonna have these measuring cups. Scoop it up. And scoop this nice unknown cornbread mixture. I think it looks pretty good, honestly. We’re going, we’re going. One, two, three, go. We’re going, you’re going. Going. I also feel like even though we’re testing with cornbread fritters right now,

This could work in like maybe like bacon or something. Right. Where the fat solidifies, because this is just peanut oil. So it’s just gonna stay in liquid form. But with bacon fat or like Crisco or something like that, where you can wait for it to cool down,

It would be an easy cleanup after. We’re gonna let these corn fritters fry up a little bit, and we’ll be right back. Yep. All right, Lily, are you ready to flip? I’m ready to flip. Okay. One, two, three. I can’t. I broke mine! No I didn’t. I can’t. We’re good.

We’re good, we’re good. So do you think it’s ’cause of the parchment? Is it me? Am I like a horrible cook? No, you’re the best cook. What are you talking about? It might be the parchment, it might be me as a chef, but it was very hard to flip, so.

We’re just gonna let this I feel like these cook on the other side. edges kind of just like get in the way sometimes of things. Yeah. Do you know any other TikTok dances? ♪ I’m a freak, yeah ♪ What’s the words? You know the words, don’t you? What’s your favorite song?

Uh, freak, yeah, I’m a jealous guy. Lily. V. We made fritters. We made, well we made big old fritter first. Yours looks like a folded pancake. Yeah it does. But it still looks good. But we made nice little regular sized fritters as well. Yeah, we did.

So initially I do wanna like point out this. I mean, there’s no holes in the parchment or anything. That’s good. I don’t know if you can see this, but it is a very clean pan down there. Wow. It sure is. So there are no like holes. Parchment is very sturdy paper.

So it is a great cooking tool. And it didn’t burn. But I’m still unconvinced, Which is great. Yeah, no burning. That was the main concern I had. Should we try some fritters? Yeah, I’m gonna move this out though, because mine was super hot. Yeah, I’m gonna move this too.

Okay, so pot. Pot first. First with no parchment. Oh yeah. That’s super hot. Okay. Okay. Mm. Mm. She’s a good fritter. This is a good cornbread mix, that you won’t know until you go to sporked.com. Oh, woo woo. Oh, parchment. Parchment. You had a hard time getting these out of that pan.

I did. That was the main thing I saw. I couldn’t, so when I flipped the big one, I was like maybe ’cause it’s just big. Whoa. But then we did the small ones and I was like, they’re also very hard to flip. Initially, I see dark.

We made sure our oil temperatures were like the same, and whatnot. I do see some like darker spots here as well, so. Yeah. I just took a bite, and it’s definitely a lot crunchier from the outside. A lot crisp. Kind of like crunchy in a way that you don’t want it to be.

It’s super saturated. Yeah. It does have a very big difference though. It kind of like melts in your mouth as well, but not in a good way. It almost tastes grainy a little bit. It does taste really grainy. Right? Mm hm. Yeah, so this is a different texture,

And it does taste really grainy, Right. I’m thinking maybe ’cause the pan got so hot with no contact with actual like oil or anything on it. Maybe it had like hotspots on it or something. Oh possibly. I don’t know. But it is a super grainy texture, and not that enjoyable. No, not really.

So going back to our pan, We do wanna show this, And actually picking it up. Be careful, ’cause this is still hot. Like ideally you’d wanna wait for it to cool down. Right. Kind of just gather it. You gather, oh God, this is unsafe, this is unsafe. You’re spilling oil,

You’re spilling oil. See, yeah. Like it’s not, Maybe we can just show them the pan underneath, and just like lean it, without me spilling more oil. Yeah. Okay. It doesn’t really like save you any time, and you have to be all careful with it. There’s like a fire hazard as well, Right.

So I just, I don’t know. I don’t think this is a good hack. No. I’d rather just wait for that and clean it up. That’s what I mean. That, This, this, This myth, Wait. This myth, This myth, Munched us? Munched us, right? Okay, so, We are gonna vote pot for this.

Yes. No parchment paper. No parchment paper. Which means that, We munched that myth. In solidarity, we will not be cooking until you go visit sporked.com. We can play this game all day. Wasn’t it informative? All right, great. So, we watched a TikTok video, as you do. Yeah. Of a lovely British man

Making pasta that he enjoys, and it filled me with so much rage. No, he did fantastic, it looks delightful, because he did the one pot pasta thing. This is a huge trend on TikTok where instead of boiling your pasta and mixing with the sauce, finishing it, all that, like one would say normal,

They just put the pasta right in a dish, and then pour water on it, and an indeterminate amount of water, slough all the other ingredients onto it, put a lid on, stir it around, they say it’s good. I’ve never done this in my life.

We’re gonna try it today, versus my two pot method. Can someone put a timer on, can someone put a timer on? I just wanna see how long it takes. Give Trevor a 30 second headstart, ’cause his is in one pot. This is inspired by pizza alla diavola, spicy salami pizza, some other stuff.

So anyways, we’re taking these lovely noodles. He used these, I don’t even know what these are called. These rule, dude. They’re awesome. Aren’t they? Squiggle? Squiggle-ghetti. Yeah. Squiggle-ghetti. We’re putting some squiggle-ghetti in there. But I love this guy, because it looks so pretty the way he just

Does all the ingredients around the side. And then you take this massive hunk of Burrata, and just plop it right in the center. And how beautiful is that? It’s so pretty. I’m gonna start by rendering out the fat for my salami. Giving me a base for the other veggies and aromatics

To actually be sauteed in there. Because that is how you should make pasta. Mm, yeah, but this looks pretty. It’s rad. It’s cool. Yeah, it’s beautiful. And you’re pressed for time, you just dump all the beauty in. You put a lid on it, and I hate it. Do I just

Put the lid on it now? I hate it, yeah, God, cooking made easy. put the lid on. Am I right? And now here I am. I’ve rendered some fat from my salam. Hey guess what? Now I can watch more TikToks. God dang it. Oh God, More TikToks. This is why.

I can find more one pot pasta recipes. TikTok did it. More TikTok cooking hacks. Quick, quick. Somebody gimme a hack to do. I’m classic, savage, fruity, ratchet. You can shave your, you can stir your tomato paste with a cleaver, and that cuts up the tomatoes more, which makes the paste smoother. Sometimes things

In life TikTok hack! are hard. TikTok hack! There’s not a hack for everything. TikTok hacks! Humans have been cooking since the invention of fire. I mean hundreds of thousands of years ago. What can I clean right now? We have been doing this. And then oh, suddenly, oh, you’re 18.

You got a little appy on your little phone, and you figured out something that the masters of cooking, who’ve been doing it for hundreds of thousands of years, Have never thought of that? Get the hell outta here. If this works, I’m done. I’m done. So we’re gonna season up our tomatoes

With a little bit of salt. I love seasoning my tomatoes with salt, ’cause it expresses the juices out. And you really want these tomatoes to turn into a sauce. Trevor, do not stir it, dude, that is dangerous. Can add some pasta water to this, just to stop the cooking.

And this is gonna create a lovely little sauce. Oh, you’re still cooking? Couldn’t be me. I’m just playing with my cleaver. How long are you supposed to cook that for? How long did this lovely version cook for? He didn’t say. He just pulled the lid off at some point.

Trevor, it has been how many minutes? 14:40. And my pasta is done boiling. So I like, you know, a chef, would take the pasta and throw it right into my cooking sauce. How is your pasta doing? That looks horrifying, I hate it. Well here’s the thing, is that you don’t really,

You gotta guess. You just gotta go. And that’s what cooking is all about, is intuition, and guessing when your food is done. So I’m gonna take this cleaver. And I’m gonna do what’s called the spin method. This is so watery. Yeah, that adds up. Look at how liquidy this is. That adds up.

My pasta, it’s introduced into the sauce, because I sauteed all the ingredients together, and provided agitation with a base of fat that has fully liquified into the sauce. Now I’m going to take my Nduja, and I’m going to add my Nduja right in there, along with this whole Burrata,

Which I am already a little bit skeptical about. But that is part of this cheese and rice. Burrata, the whole thing about it, it’s just mozzarella stuffed with cream. And like there’s no point in using it in a recipe like this, I believe. I believe you can just use mozzarella,

Use some sort of creamed cheese. Burrata’s meant to be whole. Have you ever seen that image, of where there’s the guy on the bus, and one looks really sad, and one looks really happy? ’cause one’s looking at a mountain, and one’s looking out the window, Yeah. at beautiful landscape.

You’re like the guy on the bus that’s looking at a mountain, and you’re all sad because like, oh you don’t have to do the Burrata, get mozzarella, double cream. And it’s like, I’m so happy ’cause I just put everything in a pot, and it’s probably still gonna taste good,

And it might not be perfect, but here’s the thing is that I’m happy, because I’m looking at a beautiful landscape. Your generation killed Applebee’s. Cheesy, cheesy, cheesy. I love Applebee’s. Your generation killed the planet, am I right? I’m officially pulling. What’s my final time? [Crew Member] 18:46. 18:46.

Trevor, how much longer have you got on yours? Till I’m happy. Till I’m happy with it. Alright, team Happiness and Friendship’s pasta is done, and boy, do I feel confident about me dumping this out, and the pot being super easy to clean afterward. All right.

Like we just thought it was a good idea to give anybody a global audience? Oh, like anybody who wants it. You didn’t think that would like fall into the wrong, there are like super villain origin stories about this stuff. Yeah, the reason they call it one pot pasta

Is because you can only use the pot once, ’cause it’s got, look at all the crap, that is so much crap on the bottom of that pan. That is so much crap, or mozzarella. Stuck in there. But it looks yummy. It looks pretty good, actually. I, and again,

This is like a pasta with a lot of ingredients in it. And so if you’re doing a basic spaghetti pomodoro, or something, you might be able to, that’s so much stuck there. You might be able to taste the difference. I kind of have a feeling that the one pot’s

Gonna taste roughly the same as the two pot. But what was Trevor’s final time? 26 minutes, 30 seconds. Okay, so eight minute differential. It’s quicker with two pots and then you gotta wash a pot. But if it takes you eight minutes to wash a single pot, you’re losing, bud.

You’re probably distracted on your phone, watching more TikToks about what one pot pastas you’re gonna cook in the future. But, how much time saved do you get from me setting it and leaving it, and not looking at it, versus him actively cooking the whole time? Also, That’s a good point.

How valuable is it that during those 28 minutes, you’re happy instead of angry? Are you trying yours sir? I figured we’d try mine. ’cause yours is so hot. I mean, this is hot too. I’ll hold it though. Just like I’ll nestle it in my bosom. Here we go. Ow. I mean, it’s good.

It tastes like an Italian Hamburger Helper, right? Yeah, yeah, pretty much. It’s just like there’s, it’s a lovely pasta recipe. I don’t love using mozzarella cheese in this application. I would just use some creme. I’ll get in here, Trying one pot? Get into my bosom. Okay.

I remember being a kid reading the Bible in school, and I didn’t know what, I always said “bossum,” and I didn’t know what it meant. Oh, hot. Yeah, just as good if not better. That’s the same pasta. Yeah, that’s it. Happiness wins. I would actually choose the one pot pasta over that.

Hey, hey, you know what that means Josh? That means, this myth munched us. That myth munched me. I want to apologize for losing my cool the last beat, but I want you to know that I have sworn off TikTok for the next 31 minutes until I go back on,

And get filled with virulent rage again. Thank you for allowing me this time to heal. We’ve seen another video, where a man, he rubs garlic on his fingers, and he claims that it releases something called mercaptans, which I thought was a military rank for merpeople. You got mer-generals, you got mer-captains. Mer-lieutenants.

And then you just pinch the egg yolk, and whatever chemical on the garlic allows the egg yolks to stick to your fingers, and then you pop it right in there. But there’s a lot of other methods for separating egg yolks and egg whites. On TikTok, this is the biggest problem to solve.

And so another one you take a bottle, and you kind of release the air, you go you slurp it up. I normally just go in with my mouth, and I call it “bobbing for yolks,” and then I spit ’em right there. Then there’s another thing that I’ve done before,

Where you use an eggshell, ’cause there’s some sort of magical gravitational pull, that you add on there, and then Lily’s just gonna go digging for clams with her hands. Yeah. And so to make sure this is scientific, we are going to take our phones out and record the times. I love competition.

I don’t have my phone. Wait, I’m trying to, how do I get, Sorry, I’m still trying, I don’t wanna stop. I don’t know how to stop it. You got it, hold on Trevor, you you got your timer up? Yeah. Lily, when your hand touches it, I press start. Okay. Okay. Are you ready?

Okay yeah, and go. This is like John Henry versus the steam driver, or whatever. Go! Keep going Lily, you got this. Oh God, keep us. Wait, wait. You got a lot of whites in there. We got lot of whites in there there. Time. Time. Time. What time you got? 19.21.

That’s almost the world record for the men’s 200 meter dash. I got a lot of white in there. We’re in between Usain Bolt and Johann Blake, at that point. I got 19.75, which I believe is close to the world under 20 record, which might be held by Issam Asinga,

The person who I referenced earlier. The 1975, also a band. Better reference than Josh’s. When my finger touches the eggshell Lily, Okay. That’s when it officially starts. Okay, okay. Count us in on three, two, one. Okay. Three, two, one, go. Gonna use the egg shell.

Why are you one handing it? Get in there, get in there, get in there. What do you mean? No, no, no, you’re supposed to use the eggshell. What the crap? More garlic. Oh no dude. I was mixing up the mitts. Hurry, hurry Trevor, Trevor, wrap your hands,

Hurry Trevor. I was mixing up the mitts. I was doing a different one. Okay. Yeah, yeah. Get in there, get in there, get in there. This is how I normally do it. You got it son, you got it, rub that garlic. You are the garlic. Straight cracking. You got this. What the crap?

You are the garlic. Sorry. This crap doesn’t work. Now you gotta rub your hands on ’em all, buddy. I did. Let me try, let me try, keep the clock going. The clock doesn’t stop. Keep the clock going. Oh God, you got a text message. It takes a village.

I think you really gotta rub it in there. Who was texting? Oh God. It says “Love Bug.” What bug did you find outside? Who are you texting? My girlfriend. It’s my girlfriend. Oh. Lily. I have a point to make. Go ahead. I feel like the only time where you would be

Separating a lot of eggs is in baking. And you might not want garlic in your baking. Okay. Wait a tick. Well, maybe I do want garlic in my banana bread. Wait, wait, wait, wait. They’re just cracking, it doesn’t work. Wait, wait, Let me rub it. Did none of us

Think about that before this? What else would you be, like carbonara? Like what, is that the only thing? It’s not working. What else would you need to do this for? My hair’s in the eggs. Oh my God, guys. Breaking news, holy crap. There’s a TikTok hack that’s useless. You gave garlic a try.

This is going on TikTok. You get garlic on your fingers, you rub your fingers in garlic, and then you hand scramble the eggs, and now you got garlic scrambled eggs. Yeah, but do a proto-European folk dance. Trevor. There he goes. Yeah. There he goes. Good, good.

Someone play “Dark Side of the Moon” backwards. Good, good, good. Yes, you’re doing great sweetie. Scrambled eggs. Use that original sound on your next TikTok. In conclusion, what’s going on? This myth, has been munched. Myth munchers. Yeah. Whoa. Didn’t touch it that time. Yeah. Wow. Let us review. So in the first one,

We found out that skimming with a spoon is more effective than using the iced ladle technique. It looked fun in the TikTok. We could not recreate the results at all. And paper towel is just kind of annoying. Skim with a spoon. It actually worked really well. Myth number two,

We found out that parchment, probably a fire hazard, a little bit dangerous, makes your food worse for somewhat mysterious reasons, probably ’cause you’re just putting a bunch of wet paper into a freaking bowl. Just fry your stuff in a pot. Deal with it, you gotta clean a pan. Myth number three, pasta.

This one worked me up into a frothing rage, because as it turns out, one pot pastas are pretty good. If you’re cooking a complex pasta where you’re melting a bunch of cheese into it, and doing all that, it works really, really well. Myth number four,

Rubbing your hands with garlic to release a chemical that makes egg yolks stick to your hands was poorly done. As Lily pointed out, all your baked goods are gonna smell like eggs. But as Trevor pointed out when he was fingering them garlic eggs, maybe you want that in certain situations. Garlic hand-scrambled eggs.

Yeah, but ultimately that did not work. And we found out that using the bottle technique, which I suppose is a different TikTok hack, that did work. So, how much you get right? Hi, I guess skimming, pot, one pot, hand, and use this original sound in your next TikTok. I got three.

That’s pretty good. Lily, how many did you get? Skimming, pot, two pot, hand. I’m a savage. Eh. I got two. That’s not bad. V, how many did you get? I picked skims, pot, one pot, hand, and TikTok is lying to you, it’s really just a seahorse. Three. Ah. Oh, I, Josh.

I just think that some people such as in the Iraq, don’t have, and South Africa, access to maps. I guess iced ladle, pot, two pot, bottle. And I still believe in the power of legacy journalism, and it’s really important. I got two right. Yeah, I really believed in the ice ladle.

That didn’t work at all. Trevor, you and I got two. I got three. Yeah, you guys got two. Lily, hey. Okay, I’ll make you a deal. You learn a TikTok dance, while I wait for an upsettingly totalitarian regime to reach out to me to become their mouthpiece for disinformation on TikTok.

Sound like a deal? Deal. Don’t do that. All right. Thank y’all so much for stopping by the “Mythical Kitchen.” Hope you learn something from today’s episode, or hope you at least learn to maybe go touch grass once in a while. Please get off the TikTok, unless you’re following us. Follow @mythicalkitchen.

We need the views. We need the views, because the views, then, then Taco Bell, then we get, please. Please follow us on TikTok, I need it. I need it for inside. For inside me. There’s something deep inside me that can only be filled with TikTok, there’s a hole.

There’s a hole shaped like the TikTok logo. It wasn’t there before, but then TikTok came out, and it branded a deep hole inside my stomach. And that hole can only get filled by you, on TikTok. Alright, I’ll see you next time. The Sporked team is tirelessly taste testing groceries every day,

So you can buy only the best. Find what you’re looking for on sporked.com.