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So, I have a special note in my phone called " recipes I want to try." When I'm scrolling through my feed and see a simply amazing recipe, something I can't help but try, I copy it to this "just in case" note. Well, today is just such a day. It's literally pouring rain outside right now. And over the past 4 months, I have collected seven outstanding recipes. Today we will test each of them. Hopefully we'll learn a few tricks and distinguish the truly great recipes from the overrated ones. OK. If you've used the internet in the last year, I'm almost certain you've come across some version of this
life hack. He is from The FeedFeed. This might be the most ingenious summer cooking hack I've seen. You need to pour some milk or cream into frozen watermelon, then stir and scrape the pulp until it literally turns into ice cream. It really looks like magic, and it tastes very refreshing and delicious. Now I'm wondering what other fruits this can be done with. Two-ingredient ice cream with no special equipment-it's truly magic if it works. I've been wanting to try this forever, and will make two different flavors since you mentioned other fruits. First, I'll take a classic watermelon-for this life hack, I need a
small seedless watermelon, which I'll cut in half. Then I'll cut the base so it's more stable for mixing. After that, I'll make a well in the center so there's room to pour the cream. I will also try melon, which I will do the same with. The only difference is that by removing the seeds, I naturally make room for the cream. Both melons will freeze overnight. And now, we are ready to make ice cream. I'll start with the watermelon: I'll fill the center with heavy cream and start mixing, which, to be honest wasn't easy right after the freezer. Because watermelon contains a lot of water, it becomes hard like ice, which makes the process very difficult. But later, after the initial scraping and it thawed a bit, I started to make
good progress. OK. I will make the final batch. I am satisfied with the result. Okay, moving on to the melon, and I changed my approach a bit by starting with less cream. When I got a little further with that amount, I was able to add more cream to the center. I also switched to an ice cream spoon instead of a regular one, which added a little more efficiency when scraping. So, it's not the easiest thing in the world. It's much better to just throw these ingredients straight into the Ninja Creami. Yes. But one of the coolest things is that it stays cold. Let's try watermelon. So gentle. It was much easier with watermelon because watermelon is not as dense as cantaloupe.
Mhm. I like it. It's a cross between sorbet and ice cream, just the perfect combination. Very nice and creamy, but I really like sweet things, so this is just perfect. It's very easy. It doesn't have the heaviness of regular ice cream. also great. Are you more looking forward to the melon? I'm pretty much looking forward to the melon. Wow. Yes. So good. This one is even sweeter. Apparently, melon is just naturally sweeter, and it's denser. There's more melon pulp than water.
Yes, that's right. More pulp than water. I like that you don't have to worry about it melting. No. This is perhaps the coolest part. I think you could finish this ice cream in peace. Oh, it's so delicious. This is true. Put it back in the freezer and do it again It's No, no, no, no, no. Just eat it straight. It's still completely there. There's probably enough for one more serving. Okay, assessment. This is a 10 out of 10.
You didn't cook this, that's why you say so. I will say this: It is true. Yes. Eight for effort? Eight for effort, yes. 10 for the taste. Okay, next we have a video from Food by News. And this video just stunned me. This is not at all what you think. I served this at my last party and one of the guests actually thought I was just serving corn for them to share. It's really delicious, but it's also beautiful. I don't know if she created this recipe or if it was already a known thing. But, in essence, it cuts the kernels of corn off the cob.
She whisks them together, adds a few ingredients, and then boils this corn mixture until it is thick. And then she mixes it with butter, puts it in a mold, and you get this result. Which, of course, requires a lot of effort, but I want to see if the result, which looks incredible, is worth it. We're right in the middle of sweet corn season here on Long Island, and it's the perfect time to try this corn butter. I didn't have that kind of thing, so I just cut the kernels off the cob and added them to the blender. She added some miso. This is a homemade product, quite thick, so I'll just blend it together with this corn. She also added salt, but this miso is very
salty, so I won't add it. I need some water. A. Now that my corn mixture was very smooth, I put the pan over medium heat and mashed the corn right into it. I added just a little sugar. It didn't take much, because corn is naturally sweet. Then I started steaming this corn mash. This is quite interesting. Corn thickens due to its own starch. You can see that it takes on the appearance of cornstarch, and it smells almost like corn muffins. Very interesting. But we're almost done. Well, it took time, but I wanted to evaporate as much moisture as possible to concentrate the puree so that the moisture wouldn't ruin the delicate creamy texture of the butter. It seems we succeeded. I decided not to skimp and took very high-quality European butter for this
experiment, which had been at room temperature, so it was soft. I'll put it in a mixing bowl and pour all the corn puree in, mixing first with a spatula and then with a whisk until the mixture is smooth. You see that she left some puree, first she puts a layer of butter, cools it, then she adds some puree, and then another layer of butter and cools it again. I like this idea, but it slows down the process a lot, and to be honest, I would never do it like that in real life. So I'll just make corn- flavored butter without the toppings. I will distribute it well in all corners. I'll level it. In the refrigerator. It stood in the refrigerator all night.
I hope I filled all those gaps. She is beautiful and strong. Oho. Oh my god, that looks like corn. There are a few imperfect pieces, but you know, corn on the cob isn't always perfect. I wanted to taste this butter at its best, so of course I baked homemade bread. And I also used some of the pizza dough for another recipe. So I left the dough to ferment overnight. I shaped a few pizza dough pieces, and made a nice loaf out of the rest, which I rolled in sesame seeds. And bake it to get warm and delicious fresh sesame bread. Corn oil. Oil corn. I'm on a bread wave right now. Let's see how it is spread. Oh, it looks like fudge.
Yes, the texture is a little different from regular butter. It is gentle. Very gentle. It's not like It's a little delicate. I wish it was sweeter and saltier. I'm fine with Oh, now I can taste it. It comes gradually, as if it's coming: oh, here it is, corn. But not quite. Here I made a slightly thicker layer, and it really should be thought of more as a pâté or a spread. I thought it was butter, but it's more like a spread. A smear. when you take more, it's That's when you feel a piece.
Mm. Deliciously. Yes. I'll give it a seven out of ten because I had very high expectations. Very high hopes. I'd probably give it a 7.5. However, I will definitely go for the supplement. Don't go to a fortune teller anymore. Plus, it's really cool that it looks like corn. Yes. I want to take a moment to tell you about the sponsor of today's video -Chime. Whether in the kitchen or in the garden, you know, I'm always looking to simplify my daily life, and I think finances should be the same-that's what I love about
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Just click on the link in the description or scan the QR code on the screen. Registration only takes a few minutes. Okay, next up we have a two- ingredient cauliflower fudge from Lil Sipper. This is another recipe that caught my attention with its simplicity. Look at this. Two- ingredient cauliflower fudge. Yes, you can make cauliflower fudge, and every time I make it, people are a little intimidated, but once they try it, they become fans. You should steam the cauliflower and add it to the blender along with the chocolate. There is no need to melt the chocolate first, because the hot cabbage and the mixing process itself will do it for you.
This looks incredibly delicious. Well, there's no arguing here. But many things on the Internet look good. The question is, is it really delicious, or is cauliflower and chocolate a bad combination? Let's find out. So, I have a head of cauliflower, I'm going to separate the florets from the stem, and all of that cauliflower is going to be steamed. The cabbage goes straight into the blender, I use dark chocolate with 74% cocoa, and couldn't find a recipe or instructions on its page. So I'm guessing based on her video that the chocolate to kale ratio is about 25%, and I whipped everything together until smooth, which didn't require any additional liquid. And let me tell you, it not
only looks like hers, but it looks very promising. But we need to transfer this to a small baking dish lined with parchment paper and leave to cool overnight in the refrigerator. It looks strange, but good. You know, this is probably the most interesting taste test in the entire video. The result may be completely different. They call it " cauliflower fudge," so yeah, it's like fudge. It looks like fudge. And it doesn't smell like cauliflower at all which is why I'm very surprised. a little. Wow.
Mm. Wow. It doesn't taste like cauliflower at all. This is really delicious. It has no flavor at all. Texture. This is really delicious. It's softer than fudge. Mhm. You know, it's not that thick. Very soft, silky. If you want to eat low-calorie chocolate, this is definitely the best way. My kids would definitely eat this. Yes. Wow. Sprinkle generously with sea salt on top. I think it was sea salt while it was cooling.
Yes, I was very skeptical about this. simply fantastic. I like it. she just said something in the video. She said, "People don't believe it tastes good." I didn't believe it wouldn't taste like cauliflower. Oh my god. This is a nine. I'll give it an eight. Two ingredients. Okay, the next recipe immediately caught my attention. This is from Garnish with Gabriella, pancakes with peach rings. And it's all quite simple. She slices the peaches into rings, makes the batter, throws them into the pan and fries them. That's all. I don't know if it's because it's peach season
or if I just feel like my kids would love it, but this is a method I have to try. So, I follow her recipe for the dough, which is based on sour milk cheese. It's very simple: just eggs, cottage cheese, maple syrup, a little vanilla, flour, baking soda, cinnamon, and salt. I make the dough in a blender to make the cheese lumps uniform. I pour it into a bowl, and just like with the corn, now is the perfect time for these ripe summer peaches. I missed that. Oh, what? Oh, this. She added yogurt, and I just ran out of it. I have some crème fraîche, I think it won't hurt. But you know what
we're here for-for watering. Let's go. Class. I think the taste has to be a nine or higher for it to be worth the effort. Because, of course, it's a bit more of a hassle. You need to add a little crème fraîche on top. They smell so delicious And I like dough. The dough looks so delicious. I like cheese, lots of protein. Oho. Okay, now I think it might be worth it. Yes, I actually see it more as a delicacy. This is not something I will make every time, but unfortunately all the peaches on my tree were eaten by squirrels, but next year, next year.
This is so delicious. I bet nine. I also give it a nine. Yes, they are not too sweet. They are so delicious. Yes, they are really good. Okay, I don't know about you, but I see recipes with fig leaves everywhere on the internet. And I didn't know it was popular until I saw this video from Dear Saturdays. These are fig leaves from Oma's garden. Oma is Grandma Tee, and we went to Virginia to visit her. I saw a huge fig tree growing in front of her house. I asked if I could take some with me to New York to make ice cream. So I steeped them in milk and cream to
bring out this coconut- herbal vanilla profile of the leaf. That's all I needed to know. I know how to make delicious ice cream, but when I heard about the coconut- herb flavor, I was ready. Because I love growing figs here in the studio. I just didn't know you could use the leaves for flavoring. So, I took a walk in the garden and picked some young leaves that were recommended for use in the comments. You should be very careful when picking fresh fig leaves, as the juice that is released can cause irritation and burns if it comes into contact with your skin and is exposed to the sun. So wear gloves or be very careful. She used fresh fig leaves.
Some people roast the leaves first. I tried it, but that fried flavor, while pleasant and perhaps suitable for another dish, completely overpowered the cream. So I ended up removing the stems and blanching the leaves for about a minute to get rid of the bitterness. Then I added some heavy cream to the saucepan along with some homemade almond milk to lighten the flavor a bit. After that, I added the blanched fig leaves and slowly heated the mixture to about 77°C. In the meantime, I cracked a few eggs. I separated the yolks. I squeezed out some fresh vanilla paste from my bottle of homemade vanilla extract. I added this to the eggs along with the sugar and beat the mixture.
Once the aroma of the fig leaves was infused, I removed the leaves and began to incorporate the creamy base into the eggs. Then I mixed everything together and slowly heated it, stirring constantly, until I had a thick base for ice cream. My favorite way to make ice cream right now is Ninja Creami. So, I poured the mixture directly into the Creami container. It was freezing all night. And the next day I was ready to taste Ice cream. So, we have ice cream with fig leaves and vanilla. Wow, it's so coconutty. Yes, it definitely has coconut in it. The first thing I feel is…What is this? Pandan? Is this Thai?
My friend Derek is a Thai chef. He always added it to desserts. Yes. And it has the same floral flavor that goes perfectly with sweets. Yes, it's a bit like vanilla and melon. But it also reminds me a lot of the taste of green figs. It has such a grassy flavor. I think it needs to be combined with something. That's interesting in itself, but I'd probably rather eat some delicious vanilla ice cream.
Actually, I like it. This is something a little different. An incredible life hack if you have fig leaves. Yes, it tastes crazy. I've truly never tasted anything like it. I'm glad I tried it because now I can think of other places where I can use this flavor. I thought the vanilla would completely overpower it, but it complements it perfectly. Or balances. Yes, she definitely balances him out. This is a great, trendy ice cream flavor for Brooklyn. I give it an eight out of 10. I'll give it an eight out of 10 too.
Class. Yes. So, the next recipe is from Ted Zaza. This one impressed me. Oh yes. Everything is pretty clear here, but I don't know. Something about this made my taste buds a little surprised. It turns out this guy's entire page is dedicated to creating these unique, slightly strange pizza flavors. And for egg salad, he makes a more refined Japanese version: the yolks are taken out, mixed with mayonnaise, and then chopped egg whites are added. He makes a white pizza with cream and cheese, bakes it, adds egg salad, and then a little more sesame oil. This is another option that can go two ways. Either it's delicious, or egg salad and pizza are simply incompatible, let's check. So, I boiled the eggs and
peeled them. Then I took out all the yolks and added them to the bowl. I added garlic chives, a little mustard, QP mayonnaise, and mixed the yolks until smooth. I roughly chopped the egg whites, added them to the yolks, seasoned them with salt and pepper-and voila, the Japanese egg salad was ready. By the way, this is the best egg salad in the world. Remember pizza dough from before? I formed a ball of dough and added a layer of cream. He added sesame oil after baking. I experimented a bit: I sprinkled the edges with water, added sesame seeds, and grated provolone and mozzarella. Then he sent the pizza to the oven.
. Let's see. Oh, yes. I would just destroy it right here now. A little deformed, but almost perfect. Hot cheese with egg salad is an interesting choice. He also brushed the crust with a small amount of sesame oil. This is my own creative decision. I feel like a little hot sauce with cucumbers wouldn't hurt. It seemed necessary. Good. Egg pizza? Egg pizza. He cooked his in the oven, and it seems to have turned out crispier. Although the crust is not quite the same, it is more Neapolitan . I want a cracker with egg salad, but we'll see. I don't know what this piece looks like. Yes, try it. How is it, I do n't know. Cheese with egg salad. you know, dude.
It looked delicious in the video. I'm not sure. No. I just prefer very cold egg salad. He immediately warmed up on the hot pizza. I love cold egg salad and the crispiest base possible. It's probably my fault for cooking in this particular oven. Not sure about this. It looked very good. looked so good in the video. In theory. Yes. If you have a crispy pizza and you let it cool. Mm. Maybe so. But is there any cheese in there at all Honestly, you can barely It's just some kind of creamy I only feel the egg.
Yes. How does it taste. That is, it tastes good. I'm not saying "ugh, that's disgusting." I just think it's warm egg salad. Because I love tuna with melted cheese, you know? I like hot sandwiches with mayonnaise. There is only an egg here. This is true. Here is the question. Do you like egg salad? No. And this is him. This is a casserole with egg salad. You know what would be really delicious here is tuna. Tuna with cheese. Pizza with tuna and cheese. I'm not going to try it, but theoretically it could be delicious.
I'll give it a five out of 10 because it tastes pretty good. It's just not mine. Somewhere like that. Just hot egg salad. Five, that's good. There's always some viral recipe of the moment. And it's usually popular for about half a year. Last year it was the pasta with feta that I tried and it was really delicious. Now I see so many of these dumplings under the " blanket". This recipe is from Contrarian Money, and it has garnered nearly 20 million views. This is the 37th episode of the series " Weekdays".
Simple dinners that save you time and money. Today we are preparing the famous dumplings under the " blanket". They are definitely worth checking out and are the quickest and easiest way to make dumplings. They look delicious, but this is one of those recipes that you have to test for yourself to see if they're worth the hype or just move on. So, first we need to make a ground pork mixture. I will replace the green onions he used with garlic chives from the garden. Then I'll grate the ginger, garlic, add a few spoons of soy sauce, a spoonful of crispy chili oil, a little sesame oil, rice vinegar, and mix it all together. Then I heat a frying pan over medium heat, I have a nice medium-sized ice cream scoop-
a great life hack to easily fill the entire pan with the filling. Then we spread the dumpling dough out like a little blanket-hence the name of the dish. Chicken broth, and you steam. OK. Ugh! Wow, look, there's a whole bunch of oil here. So, just like with dumplings, you now need to evaporate all the liquid before frying the bottom so it gets nice and crispy. We'll try to get them, but they don't come off very easily. Perhaps a non-stick frying pan like his would be appropriate. Hmm. Maybe let it That it will become crispy and will fall away from the pan. Maybe we should turn down the heat a little. So, he added a little soy sauce. I refuse to add any more oil to this dish,
so I won't use the chili with the green onions. Let's let it cool down and hope for the best. I also pushed them together. This doesn't help. Listen, it won't affect the taste in any way. But that kind of takes away from the idea that it should be really easy to cook. Yes. Yes, this is madness That's why we're trying this. Yes, it looked much simpler for him. Let's look at the bottom. Oh, wow. Maybe we fried it too much.
It didn't burn. It just caramelized a lot. It looks like it's burnt. Mhm. The taste is good. Too many carbohydrates. We need some vegetables here. How does it taste. You never get such a crust on the meat in dumplings, and I like it. Yes, I also think I would rather eat a dumpling. Agree. It's interesting to get a crispy crust on pork instead of dough, but is there a reason why dumplings are so cool and work so well I do it much better the second time? I don't know. This is similar to the cabbage casserole recipe we made in one of the past videos, and I wish it was wrapped in cabbage or something.
Something is missing. That is, there are simply too many carbohydrates here. But this, well, this is delicious. Tastes like a really good pork dumpling. And I'm sure people will say, "you didn't do this, you didn't do that," but I don't know. Yes, people will say, "you didn't add avocado oil." Yes, we did, we did a lot. We tried, but still.I'll give it a six. I'll give it a seven because I love dumplings. Okay, we take the cover off, and I used the same nonstick pan that he did. And you know what? They don't stick, but they still fall apart. So, I do n't know. Another dumpling on the blanket.
