Today, we’re busting myths from YouTube chefs. What do YouTube’s finest chefs have to offer us? Do they actually know what they’re talking about? Or is it all just fancy knife work and camera tricks? Should you listen to their advice or are they just myths being peddled from YouTube chef to YouTube chef, waiting to be busted? To find out, this highly trained team of serious culinary professionals is putting them to the test because this is Myth Munchers. Ah. What’s going on here? That’s the sound you make when you do something else. No, that was Tim Allen from Home Improvement. Oh. I don’t look like that. Back to serious business. Today, we’ve got a lot of high profile YouTube chefs here. First up, Nick DiGiovani, he is very particular about his cheese pulls and he’s got some theories about them. We’re gonna go ahead and test that. Next up, Claire Saffitz, absolute queen of the baking world. She has a lot of opinions about the butter that goes in your cookies, and I am excited to test, and also instead of just rip through cookies. Then, we got Joshua Weissman. Look at how chiseled he is. His hard work has really pulled off, that jawline’s popping. He has a great technique about caramelized onions we’re gonna put to the test, and then finally, we all know who this is. This is Maangchi. Love her. Anybody has made any Korean recipes, and I hope you have, you have followed one of them from Maangchi, or been inspired by Maangchi. We are going to test her Korean fried chicken recipe and see how many times frying it is actually too many times. So, right now y’all are going to write down your guesses on these cards. But, while I have you here. Here’s non food related activities I would like to do with one or more of these YouTube chefs. Here’s the thing, we get pigeon holed, that’s one thing, that’s not it. Maangchi, I would wanna go watch people. Just go hang out in a park with Maangchi. People watching. Yeah, is it people watching or you just wanna watch people? You wanna be a peeping Tom, or do you just wanna casually watch people? What do you think people watching is? People watching is where you go, watch people. No, but you said, watch people. I’m pregnant. So, Nick DiGiovani, when his mac n cheese video. I just look like I ate a bunch of bean burritos. You know what I mean? No, I’m a man of science. Scientifically, I think that’s what pregnancy kind of is though, right? Yes, just a bunch of burritos in here. Well, we’re gonna feed the baby some mac n cheese, because Nick DiGiovani, those beautiful ocean eyes of his, he said that to get the best cheese pull on your mac n cheese, you should grate it the long ways. The long way. I’m pergert. I’m pergonat. I’m pregant. I’m preganananante? Okay, so we have several different methods to grate our cheese. We are talking about when you make the macaroni in the cheese sauce, when you put fresh cheese in between the layers, which I do think is a great mac n cheese. Should always do that. Always do that. Tell them about the long ways. So, I’m gonna take our box grater here and I’m gonna angle this ever so slightly to get some really good traction on my cheese so I can get some nice long, beautiful strands. The theory makes sense, right? Like, if you have long strands of cheese, this could pull higher. That’s what the F? I’m… That’s incredible. I told you, traction. I just, my problem with that is all of your cheese in mac n cheese, should be melted to get that cheese foray. Yeah, uh huh. And so for me, what I do is I throw my cheese in the food processor. All my favorite pizza spots do this too, and they get their cheese like pebbly. That’s how I know, like pizza cheese to be. I don’t see people do this method a lot. No, and I think that actually gets you a more even melt and then that reforms into a sort of raft. So, we’re testing basically the smallest trends possible, which is like this, food processor pebble cheese. Yeah. Versus long cheese, versus, this one’s interesting. So, I chose cubed because I believe, like with the surface area, once the blob totally melts, it’ll have so many contact areas to grab onto the noodles and other cheeses that it has no choice but to have multiple points of cheese pullness. I think that might hold water. Does that make sense? That might hold water. I don’t know. Also, we gotta address the fact here, these are all YouTube chefs, so a lot of it is being concerned, uh oh, not the baby, a lot of this… Being concerned with food aesthetics, does this actually make your mac n cheese taste any better? Are you asking me? Or are you asking the viewer? Both. No. Well, we’ll let the viewer answer first. Well, you know every… Sh, viewer’s answering. Sorry. So rude of me. So presumptuous. Oh, oh yeah. I guess I never thought about it like, no, don’t say that. Don’t say, you’re not, I don’t even think you’re allowed to say that anymore. Well, yeah, brought it around. Um, I have a long hair here, hold on. Ew. Is that, do you think that could be from the baby, that came out. Stop talking about her like that. All I’m saying is, I feel like… What, what do you wanna say? I should get to name your child. If you give me like, okay, give me like a few good names, so I can like, take it home to David, and like we can consult. Okay, I got a good one. Okay, go ahead. Cinnamon, but spelled with an S and a Y. Synnamon. You want my child’s name to start with sin? And end with amon, yeah. All right, well we got our long shreds. We got our tiny little pebble cheese. We got our big old cubes, ready to bake up some mac? Heck yeah. Oo Mac, that’s a good name for the baby. Mackin, and then if I have another one, cheese. Mackin, cheese. Your baby’s gonna get taken by the state. We’re prengence. All right, so, here we have a bunch of this actually really rad mac n cheese recipe. I’m so tired. With a bunch of infused cream. Nicole’s doing double duty. Do you want me to do that? You know what, no, I got it. Women can have it all. We have half our cheese in here. We have the white cheddar, we have the gouda, and then also an infused cream, with a bunch of like Thyme and Garlic, and other stuff. We’re gonna add goat cheese in there, which is really interesting. Oh, cheese and rice. I don’t, I don’t know if I abide by that, Nick. I think you’re a freaking wild man. I think you’re reckless out there, but I do love the ingenuity. And this is pasteurized so I can eat it. Yay. Also, if it’s not pasteurized, you’re blasting it in an oven. That’s right. Josh is my doctor. Ha ha ha, yeah. I do have a lot of opinions on what pregnant women should and shouldn’t eat. Do you remember, when I used to call you uncle Josh? To be clear, I never asked you to do that. In fact, I always maintained a visceral uncomfortability with that. So, you don’t wanna be actual uncle Josh? Now that you’re having a kid, that’s like cool. When you weren’t having a kid, it was weird. It wasn’t that weird. No, there’s a kid, ’cause that’s where the uncle. You just are uncle Josh. Can you just call me unc? We’re gonna add our noods. So, we’re gonna take this cheese, we’re gonna layer it out in the casserole dish, evenly disperse it, after I get this in there. How do you feel about the texture of the cheese sauce? Now that the cheese is melted and the noodles are in there? It looks, I’d say the cheese sauce is loose. Yes, I will also say, the long ways is loose, the short ways is loose, but the cubed way, thick. Is it thick? Thicker than those. Why would that matter? I don’t, I’m telling you, surface area, maybe. The cheese should all be melted in there. I know, I’m just saying, suddenly I’m noticing it. No, I know you notice it. We’ve got the building blocks of our mac. We’re gonna add three quarters of the cheese. Okay. Per Mr. DiGiovani, in proper New York Times style. What? New York Times never refers to people’s first name. They all say, Mr. DiGiovani. Really? Yeah, fun little, fun little fact. Everyone’s called, Mr. DiGiovani? The Gray Lady, the paper of record. God dangit, it’s heavy. Hey, if I ate a cube of cheese, will like everything get screwed up? Uh, no. I don’t think so but then you’ve gotta eat the equivalent from the rest of them. You say that like it’s a bad thing. See where this gets me. Gotta pat that out. Nick DiGiovani did say, be gentle. He did? I think so. Seems like a, like a dulcet man. Sorry, I spit. What are you doing? You spit in the cheese? That’s gonna affect it. I was gonna ask, if you think he’s a gentle lover. I can’t say this about most people, but I’ve never thought about Nick DiGiovani having sex. All right, we’re just gonna plop the cheese on, get the macs in there, slop on this WAP, and then we’re gonna go ahead and put that right in the oven. I hate when you say, slop on this WAP. I didn’t mean to. You know that. I didn’t mean to. It’s been years, and I said, you can’t say that. Nicole, it was an accident. We got macs. That one sucks. Come on, it’s cute. Well, we did learn the perils of putting large chunky cheese cubes underneath the broiler. Don’t work. Um, this is a two horse race at this point, this… But there’s, wait, wait, wait, excuse me, maybe whenever you go inside of it, there might be some melted cheese? Excuse me, the human head weighs nine pounds. That’s a Jonathan Lipnicki reference from… What is Jerry McGuire. Thank you very much. I’d like to make it a, I’ve always wanted to say this, I’d like to make, I’d like to do a true daily double, Alex. I mean, Ken. Oh, too soon. All right, all right, I know. Let’s see how the cheese pull on this looks. I have a good vibe, I have a good vibe, I have a good vibe, I… It’s, you see the large chunk of cheese kind of weeping. It like, that’s hot to me. I just don’t know if this… What do you mean? It’s going. Oh my god, dude, I am so F’ing sorry. What if that was me? I put the baby in jeopardy. That’s a pretty solid cheese pull. No, it’s not. Ha ha, I thought it was nice. No, it’s not. The cubed one is so much more cheese pulley. Yeah, but it’s not like a good cheese pull. What do you mean? It’s a gross, weepy… It’s not a gross, weepy… Cheese pull, it’s just… I hate you all the time. What do you want me to say, huh? What are we, what are we learning. What do you want me to say? Anyway, is there any meaningful difference? The cheese is all just melted. The cubed cheese sucks. I don’t think it sucks. It burnt. Try, okay, you get your best cheese, while I get my best cheese. From short ways? Yeah, from short ways and long ways. Are you going in the middle, cheater. Okay, short ways has a better cheese pull. Thank you, that’s what I said the whole time. Here, you try this one, see if the techniques different. I’ll see if I can get it going on this one. Trying to get science. Well, it looks like I’m just a better cheese puller than you are. Okay, now you do this one again and I’ll just eat macaronis. Looks like you gotta go back to cheese pull school. It’s too hot to eat. That looks like a commercial cheese pull. I don’t know what you’re talking about, bestie. Well, how does this taste? It’s just like wet, ’cause the cheese didn’t incorporate. It’s not that wet, it’s not that wet, it’s still not baked. That’s what, nevermind. We got any ketchup? That tastes a million times better than the cubed, I’ll give you that. Is macaroni too Italian to name your baby? I already told you, we were doing Mackin. Mackin. Mm, this one tastes the best. What? What? What has the best cheese pull? The cubed on has the best cheese pull, but the long ways tastes the best. Yeah, I agree with that. Looks like Nick DiGiovani is not only a generous, kind lover, but also he’s really good at making really bomb mac n cheese. So, looks like this myth… Munched us. You pregnant? I’m not pregnant. That solidifies that. But, I’m hungry for some chocolate chip cookies. Oh, you have cravings. We are going to test chocolate chip cookies. Claire Saffitz chills her brown butter, she makes brown butter chocolate chip cookies, yum. Yummy. And then she chills it over ice to get it to room temp, so, let’s see what she says. Yeah. I want this mixture to cool down, because if I were to build the cookies starting with hot butter, I would not get the texture that I’m going for. I would get something that was more brittle and also had that greasy quality to it. Okay, so I’m adding cold butter. I already know this is going to be a hard process because it’s hard. Oh yeah… This is room butt. That’s room butt, she adds heavy cream. Yeah. Because she said in the browning of the butter, you lose water, and then so adding the heavy cream is going to add richness to it, but it’s also gonna add water content into it, and I read on the internet… Yeah. That the water really helps with the cookie because it works with the baking soda to like puff up the cookie, which is why a lot of like, brown butter cookies, tend to be a little bit flatter. Already this is really tough. This is very smooth, I’m having a great time. I’m getting a workout. I believe in Claire. Yes. And using room temp butter, I think, something that happens with it is it’s like aerating and this is not like emulsifying, so… Yeah, this process is definitely smoother. I’m gonna do the melted one. I’m wondering if like the hot, melted butter, kinda like prematurely cooks the rest of the ingredients a little bit. Yeah, like it melts the sugars a little bit. It smells so good in here though, it’s so nutty. I’m having a great time. All right, so, you can see that the cream is not even, I mean, it’s just like on the outsides of it. Yeah. Let’s add in our sugars and try to cream the butter and the sugars and then what she does, is does like a basic cream. She just keeps whisking. I’m gonna try to just massage it. Thanks for taking over the melted butters. Man, I’m… They can be dicks. No, I’m not, I lied. Yeah, the hot ones seems like… Yeah, the sugars are starting to melt in there. It’s already melting very quickly. It’ll probably like collapse super easy. Okay, so, I think this is as mixed as I’m gonna get the cold one. Wow, it’s so chunky. It’s not even like together. I know, maybe the eggs will help. We’re gonna add in a couple of eggs. Okay. [Lilly] They smoosh together. How does Josh do this all the time? Does he? I’m very strong and smart. We can start putting in our flour, and our salt, and our baking soda. So, that’s happening. She also said in her recipe that baking soda helps with like, the spread of the cookie, which I think is interesting. More than like the leavening. I’m just here working in the factory. Oh no, I got flour in the chocolate chips. Vee, get it together. Oh, I, oh. Get it together. Oh god. I’m gonna fold in the chocolate chips into this one. This melted one is actually surprisingly coming together really well. Yeah, it’s got a nice gloss to it. Yeah. I don’t know if that’s a good thing. I think that’s good. No idea. It could be a bad thing. This looks like normal cookie dough. I feel like I got my butter mixed into it. Seems like it, like there’s no big chunks. I found the cookie dough. Need help? Oh my gosh, it’s a mess over here. I don’t know what you’re talking about. Okay. These look all different, how are we doing that, but the next thing we’re gonna do, is we’re gonna chill these in the fridge, which I think is key. She said you need to chill your dough to let it ferment and get the butter chilled. So, let’s see if there’s any differences. And then we’ll bake them all. We are pregnant. You, what? We’re pregnant. We’re pregnant. We have a kid? Yes. Together? Yes, that’s how it works. So exciting, you have it though. Okay, I’ll have it, so you can keep your, in tact. Yeah. Is this brittle and greasy? It looks like a mole. I think we should test the grease. What the hell is that? Clean and clear. Those are only for Josh’s forehead. Yeah, for last meals. I hate this. I hate this so much. I hate this. Little dab. Pretend like this is Josh’s face. Oh no. It’s not that greasy. Oh, Josh’s face? Honestly, there’s way more grease on Josh’s face than this. Yeah, might be. I like the grease on my face. Well, everyone keeps wiping it off. These are very different. Yeah. I’m actually really surprised. I thought that the cold and the room temp would be similar, but I feel like the melted and the room temp actually look a lot alike. I think these look a lot alike. They do look alike too. But. They have a lot of flatness to them. Yeah, 100%. This one’s kinda stayed more together and solid. Yeah, this one, when it was baking, it, the butter like separated from the cookie. Like, you could just see like a pool of butter around it, so I think emulsifying your butter and sugars is an important step. Should we try this one first? Yeah, let’s try it. Like, this is a more brittle, yeah. I kinda like this, oh wow. It’s a cookie crumb, for sure. It’s a good cookie recipe. It almost tastes raw. I would say this one, has like greasier components to it. Yeah, it falls apart really fast. This one has like a really uneven cook. Like, it got brown around the edges, but it is kind of raw in the center. I wanna test both sides. The inside and the outside? I wouldn’t say it’s brittle. No, not really. It’s a soft cookie. These two taste very similar to me. Okay, last one. Okay, I mean, this one looks great. Wow. I weirdly feel like you can taste the brown butter in it more. Yeah, it stands out a lot. Like the nuttiness of it. It’s still soft in the middle but very put together on the outside. It’s almost like a perfect cookie. Yeah, the outside has that crispy quality that we were talking about, whereas this one looks like it has crispiness, but it ate kind of soft. Yeah, okay, she’s onto something. She knows what’s up. Claire knows how to make cookies. Put that butter over that ice bowl. This… Means we’re pregnant. Did you know male seahorses carry the babies? I did know that. Have you thought about seahorsing it with David? I don’t think our biology works like that but it’d be so cool if that were the case. How do you feel about like, Snooki Enayati? Oh, oh, oh, I love him. Yeah, I can do Snookie? Wait, Snookie’s a boy or girl? Did you not watch Jersey Shore growing up? I did but I’m saying, Snookie’s a gender neutral name. You could also do Snooka and Snooko. Snooki is plural. Hey, no, it’d be Danny Snooko. Multi Snookie. Joshua Weissman is a fantastic chef. He has a fine dining background. A ton of respect for what he does and he does a caramelized onion method that I also strongly believe in, however I had never tested it against properly caramelized onions. What he does is he gets the fat going in a rip roaring hot pan and then he puts the onions in directly. Most French chefs, probably all French chefs, would say to make caramelized onions, it takes like an hour. You have to cook them low and slow in a pot, a little bit of salt in there, with some fat, just get the juices working, then the onions caramelize in their own sugars. However, if you wanna go rip roaring fast, American style, what you do, is you crank the hell out of the heat on those onions and then you actually get the onions to burn in the bottom of the pot, which is what’s creating caramel. You reglaze that with water, which then evenly distributes that burnt sugar around the rest of the onions and you can really caramelize onions in about 12 to 15 minutes. I’ve done it before, I’ve timed myself. We’re gonna try that and then we’re gonna finish off his French onions soup recipe, see if it actually works. ‘Cause I think we should taste test this blind. Yeah, I think that’s fair. I’ve always thought of this method as being really, really efficient for people on the go because the water kind of takes the part of where this is taking the time. The water just speeds up that process by steaming it internally, so those cell walls really break down. We won’t look at the volume loss from the onions on a hot and fast side. It is significantly lower because it is so damn hot, that all of the liquid’s just expoling out, it’s like, it’s like expoling out. How do you say, expoling out, how do you say like it’s leaving… Are you saying expoling? No, ex, no… Expoling? You’re like, you’re like, it’s like getting out of you, it’s like getting out of you. Expectorating. Expecto patronum. I don’t know. No, no, whatever. It’s like… Evaporating? Yeah, it’s evaporating. The water’s evaporating so much in it that it’s gotten so much lower. Look how, they’re all becoming compact, while these are still nice and big and like fluffy. All right, we’re gonna let this burn for about five minutes, come back, we’re gonna do the water, so you can see what the heck I’m talking about. ‘Cause I never know. All right, listen up. Okay, they’re listening, so, if you can see the onions, mine have cooked down a lot more than Nicole’s right now. Oh yeah. Got a little bit of color, I was stirring it a little bit but I’m letting it kind of burn form at the bottom. If you really see in there, you see that burn on the bottom of the pan? So, now we’re gonna take probably like, a quarter cup of water… There’s a camera up there. Oh yeah, hey, hey you guys. Then you’re gonna see the water, just like pick up all of that caramel in the bottom of the pan. The fog, if you will. And I will. Look how brown that is. That’s really brown. It looks like it’s really caramelizing quite quicker than mine. Aw, this sounds like an infomercial. Add in the womp womp, one of the editors representing this, Winnie, add in the womp womp. I guess my onions aren’t looking that brown. That was good, that was good. Hey, do you think Joshua Weissman is a lover or a… Stop, oh my god, stop postulating how YouTube chefs are having sex. Well, we’ve gone through another round of burning. We’ve cooked down even more, now we’re going to de-glaze it and I believe in Gen Z speak, that means to insult or tear down. I’m understanding their culture and language. I’m proud of you. That’s so skibbity toilet of you. I heard that’s negative. Uh, Ohio. So, it traditionally takes, I would say anywhere from 80 to 95 minutes to cook down caramelized onions the OG way. It’s gonna take you what? Like 20? Yeah, give me another five on it. Probably a total of 20, with this volume of onions. But if you have a smaller volume of onions, like really like 12 minutes, if you just go hot and fast. It’s pretty incredible, you know. Do you think In & Out uses this method? No. Oh. All right, so my onions been cooking about 18 and a half minutes. They look plump. They look plump. They look caramelly for sure. We got a dark brown on them, but if you look at your onions, they’re obviously super, super dehydrated, because we didn’t add any liquid to it and that’s kind of my worry, is that with this technique, when we blind taste test it, these look very, very different. That’s like a proper caramelized onion and especially when we add all the soup ingredients to it, that’s gonna rehydrate those onions right there. Absolutely. I don’t know, man. I like using this method in a pinch, but I’m not feeling too great about it’s potential right now. I don’t know, it might work you know. Maybe that juciness of the onion might be really, really nice in a soup format. We’ll see all right, diglet. You talk. So, you’re gonna de-glaze with Bourbon. Bourbon. And white wine. And wine. Go ahead and pick up all that extra fon that you didn’t pick up. I want to make caramelized onion infused Bourbon and then use that in cocktails. Put your wine in. I’m waiting. Why? ♪ Waiting on the world to change ♪ One time… ♪ Keep on waiting ♪ You were saying, I’m sorry. One time, I saw John Mayer at Sunset Tower and he brought his like, guitar with him, and he was like running out like this. You know what I mean? Was he running like that ’cause you were going… No, I didn’t have my phone. You’re not allowed to have your phone there. Yeah, Nicole’s not on her phone, shocking. So, we’re gonna cook this down for a minute, and then we’re just gonna add the stock, we’re gonna add some thyme, and then that’s it. And then make our little soupies. Why’d you say, Thyme? You could just say Thyme. It’s pronounced Thyme. No, it’s not, spell, it’s spelled, the H is silent. Why the hell is it there? Tell it to speak up. Everyone’s got a voice, use it. We have nice little crocks of soup, vintage, vintage 70’s soup crocks. I love. I love it too. So, obviously, the burning hot and fast then de-glazing with water method does work in some sense. We got caramelized onions, however if we can tell the difference between these soups, especially if they taste very different, then I think this myth is busted. Okay. So, ultimately you’re doing this to create some sort of a dish. Right. Right, and you want that flavor of the onion, so, I’m really curious. I have no idea what we’re about to eat here. You said that you wanted to do a blind taste test. Yeah. Close your eyes, close your eyes, close your eyes. Close, here, I’m gonna be here. I’m not gonna put that much soup in it, okay? But I’m gonna try to get a good number of onions and a good number of… I don’t need any, I don’t need any cheese. I know. I kind of think cheese is weird in this soup. Okay. You know? Like I know people love French onion soup, I just… Yeah. I’m here for the onions, not cheese. Okay. Are you doing it? Yeah, I’m gonna do it, but reminder it is hot so, just be careful. I’m very scared, oh, here’s the I’m very scared. I have my hand underneath, it’s okay, it’s okay sweetie. Okay. Just sip. Is that okay, was that too hot, was that okay? Is it too hot? It’s nice. It’s nice, okay good. Okay, so that’s, that’s one of the soups, I’m not gonna tell you which one it is. I would, I would guess, I don’t know. This is so hot, I’m scared for you. It’s okay, you know what I’m gonna do, I’m gonna do this really fast. Oh oh. Shut up. Put it in my mouth, dude. Well it’s, I don’t want you to burn yourself. Put it in my mouth. I want it. Okay, ready, ready? Okay. Uh, that one’s the hot and fast, the other one’s the actual caramelized. How do you know that? Because that one the onions tasted much richer and fuller, the texture on them was actually different, and the other one, you actually got like mine are burnt. Yeah, I believe the first one was the properly caramelized onions. You were right. They are vastly different. Okay. I understand this method absolutely works and I’m still gonna do it if I’m like, at home and I wanna make a little caramelized onion jam for like a burger or french dip or whatever, but as far as French onion soup goes, I don’t think there is any substitute for going low and slow and it really comes through. You should try it with your eyes open, see what I’m talking about. I was going to. Okay, do you want me to feed you? No, I’m okay. I don’t need your help. Oh, nice. I know. Wow, the flavors are so different. Try the onions too. This is actually where it gets like very, very obvious. Wow. These onions just fully did not break down, ’cause when you boil onions, right? It’s like um, the cell walls of the vegetable aren’t breaking down. I’ll tell you this, the textures of the onions for me are actually quite similar, but the flavor is bar none. They are completely different. The depth and the sugary deliciousness of the low and slow, is absolutely worth the time, the energy, the everything. I like that John Weissman was wrong, but I hate that the French were right. I guess that means… This myth has been munched. We’ve reached the final boss of YouTube. This is Maangchi. I love her. She’s the best. I love her too. I will not suffer one bad word about Maangchi. What she has said is, you have to double fry Korean chicken wings. It was really, really crunchy looking, but only a little bit soggy, can you see, can you see? That’s why we need the double fry. First fry, second fry, 12 minutes, 12 minutes. And, one of the reasons, at least I grew up learning, that it was the best is because it’s double fried. Yeah. So, what Maangchi does, if you wanna see how to make it, just go to Maangchi’s channel, but what we did is we made her recipe, which is like a wet batter of potato starch and wheat flour, a little bit of baking soda and egg in there, and then we single fried these wings. She says they get soggy after they sit, so you gotta double fry them, which makes sense, because after you cook this… They were soggy, yeah. It’s looks soggy. A little soggy, after you cook chicken, that steam is still coming out from the chicken. It is going to make the batter soggy. Double fried though, you get that steam to settle down, you re-crisp it, however, we thought, you can double fry chicken, you can triple fry it. So, we have actually triple fried this… That’s crazy. You’re gonna toss it, that is crazy. We’re gonna toss it in the Koju Jung sauce, and then we’re gonna eat them up, see what the deal is. Awesome. Let’s do it. Let’s do it. Let’s do it. Do you need me to help? No. No. Can I just sit here? Yeah. Yeah. What time we… Should we go in order, single, double, triple? Yeah. Yeah. I don’t wanna eat any more food today. Too bad. It’s the show. We gotta eat. They pay us to eat. Get a grip on yourself, Josh. That’s so saucy. I notice all the little bubbles too. Maybe all the steam trapped under. I don’t know. Mine wasn’t soggy though. Mine wasn’t either. It had a nice crunch to it. Mine’s very soggy. Well, mine is also a drum not a flat. Yeah, you’re eating a flat? Yeah. I like it. Dude, flat’s are the only chicken wing. The best. I don’t even accept drums as chicken wings. It’s a different part of the chicken. Leave the drum on the breast. Just give me the flat, that’s the wing. They’re great. It’s not soggy at all but it could be better. Double. I’m taking this one. That sauce is great. By the way, we might just find out today that I like chicken. Oh, today’s the day? That’s all I eat. Oh wow, oh wow. It is crispier. So much crispier. Just a nice first bite experience. It’s funny ’cause if I was making this at home, especially if I was in a hurry, I’d probably just stop at single fried, ’cause I’d be like, that’s good enough, but you really, really taste a difference on double fry. Yum. Damn. It’s not dry or anything. Right. Is it like, a little tough, though? Because when you fry chicken, especially with such a heavy cutting, you’re not cooking the chicken meat in oil. You’re cooking the chicken meat in steam. It’s steaming from the inside out, but it’s not like it’s overcooked. Like, it doesn’t effect your wing eating experience. You’d rather have the crispiness. I would rather have the crispy wing than a juicy wing. Do you think it’s tough, are you getting toughness at all? No. Like slight, like very slight. But it’s not enough to change the experience. No. Not at all. All right, triple fried, this is crazy. And then we’re gonna quadruple fry and then we’re gonna single fry. This thing feels, hefty, and crispy, and crunchy. It’s crazy. Wow. Hold up. Who says, no? Um hold on. I’m not, it tastes very similar to double fry for me. The chicken got a lot drier for me. Yeah. But I do like the batter. The batter, are you tasting any of that like, kind of burnt oxidized flour in the batter? No. No? You’re tasting oxidized flour? No. Like burnt, like burnt flour. No. I just taste good chicken. So, your single fry is out, for sure, I’m never single frying chicken wings again. Is there any merit to triple frying? It just takes longer. Yeah. I don’t know if the juice is worth the squeeze, you know what I mean? Yeah. Depends how lit you are, and how much you wanna sit there. Frying something three times seems excessive. This chicken’s drier to me, like the meat itself. Yeah, yeah. I have sauce everywhere. Guys, I lost where my chicken wing is. I meant to go back to it. This is gonna do nothing. It’s just gonna stick. I’ll get you a moist towelette later. So, what did we ultimately decide here? That we love chicken. Double fry is probably best. We really love chicken. Dude I’ve got this all over. I love Maangchi and I love chicken. I love chicken. Are we all in agreement, double fry wins? Double fry wins. Maangchi can do no wrong. Her legacy is preserved. Once again Maangchi proves to be queen of the internet. You know what that means? Maangchi. That means that this myth… Munched us. Myth munchers, we sure learned a lot today. We learned that those blue eyes don’t lie, ’cause Nick DiGiovani is absolutely correct, somehow, some way, we don’t know the science behind it. When you shred cheese the long ways, it does appear to have a better cheese pull and indeed a better taste. I’m gonna keep doing that. Next, Claire Savitz’s cookie butter, turns out, room temperature butter did yield the best cookie. Then, Joshua Weissman, although you can technically caramelize onions, really hot and fast, saving yourself frankly like an hour, plus if you’re making something like French onion soup, low and slow really is noticeably better. Finally, the final boss, what’s the final boss in a video game? I don’t really play the ones with boss’s anymore. The final boss. Oh, I only played Diablo II, expansion pack, Bale, the demon, Maangchi is Bale. That’s Maangchi. Anyways, Maangchi is absolutely correct. When you double fry Korean wet battered fried chicken it is significantly crispier. Triple frying, that’s too much, that’s crazy. Mine’s stuck. The counter’s so sticky. Lilly, how many did you get correctly? Long, room, hot and fast, double fry. Three. And Vee? Cheese is cheese, long, room, long and slow, low and slow, double fry. I got my first 100. We got 100. Sound the bell. Sound the… It’s the Trader Joe’s seasonal item bell. She bought the sweet potato gnocchi. And Nicole? Hi, you’re probably anywhere from five to seven years old right now, and I chose cubed, room temp, hot and fast, and double fry. I got two. How many did you get, Josh? My name’s Josh, yellow belt children’s karate. Cubed, cold, low and slow, double fry. I also got two, but it’s not about the losers today. It’s about the winners. Vee, give your post game celebration speech. Ugh. All right, that’s about all we can muster today. Thank you so much for stopping by the Mythical Kitchen, we got a new videos all the time. Let us know what myths you want us, to munch next time. Let us know, which video game bosses that you were most attracted to growing up. Mine was from Diablo IV, Lilith. It was like a big demon lady. Shop our new pride month items at Mythical.com and a portion of the proceeds will go to Outright International.