I’m gonna give you the nibbly bumper bruv I’m going to give you a right good nibbly bumper you want to go bro the sinking diddly right now brother come on bro Trevor I’m trying to focus on my on my caramels okay can you just let me Focus every Chef knows there are unbreakable rules in the kitchen but what happens when you actually break those rules does Paul Hollywood curse you with soggy bottoms for eternity or are there arbitrary myths peddled from Chef to Chef just waiting to be busted to find out we’ve assembled this highly trained team of serious culinary professionals the heck’s going on to put them to the test because this is [Music] foreign [Music] yes also known as Great British baking show in America because Pillsbury owns the copyright to the term bake off so they couldn’t name that here really is that not the American version that was hosted by Jeff Foxworthy Jeff get to it all right first off I need to pitch you my app sharks I’m offering 10 for 150 000 of task raccoon do you have several tasks that you need to do but you don’t want to do it good news we have a stable of 40 to 50 raccoons at our disposal depending on how many have eaten each other in the last week that can be done do a variety of tasks for you do you need your taxes done great we got a raccoon do that trash taken out we got about 10 raccoons they can do that do you need to finish a short story raccoons can really type away at the typewriter but also other tasks such as booking doctors appointments for do you need a colonoscopy raccoon can do that also they’ll call your parents I would like to invest thank you so much all right Bake Off myth bake office we got this first up uh Mexican week on the Great British Bake Off it was rough if we’re being honest it was rough the internet said it was rough there are a bunch of Brits that have never met a Mexican person in their life I’d like to say they’re trying their best but we cannot say that to be sure uh but Paul Hollywood at some point said you need to only a tortilla for one minute on each side or else it will get dry and crack however they never steam the tortillas afterwards like wrapping it in the towel which to me is the most important part so we’re going to test out Paul Hollywood’s tortilla myth right there then they was making pizza one episode and they had a short time to proof the dough they said that a wetter dough will prove faster so we’re going to test three different hydrations of doughs and a two hour quick proof to see which one works better then cannoli not gonna lie never made a cannoli in my life I’ve sucked the filling out of a lot of them and I really enjoyed that but they say that if you use vinegar in there then it will cause extra little bubbles because the evaporation rate we’re gonna test that out and then finally making caramel sauce they say corn syrup stabilizes it which is interesting I ain’t never done that per se so we’re gonna test it out do you think we have the capabilities to do this no yes yeah Lily if you would like we can pair you with a raccoon and then they can no the raccoons are really nice I don’t think I’d like you to meet the raccoon first okay fine just to sort of see if you Vibe heal imprint on you though oh no I’m gonna be with a raccoon yes not romantic so anyways let’s get to it everybody write down what you think is gonna happen and uh Losers of this have to dip their behind in a bowl of water so they have a Soggy Bottom what what I didn’t come up with this I did not come with this Mindy is a sadist and she came up with this and it’s weird and now we have to do it Lily we got to talk about Great British Bake Off Mexico League okay mierda absolutely the whole thing Paul Hollywood kept saying pico de gallo uh instead of kind of salsa and Trey and watching the Brits try and peel an avocado there’s actually an epidemic in Britain of people slicing their hands trying to get the pit out of an avocado so nobody knew how to do it so it was a bit of a disaster a lot of people roasted them but we are going to put what Paul Hollywood said in the episode to the test he said that when you’re making tortillas you need to cook them for less than a minute on each side we’re going to do exactly 59 seconds or one minute uh or they crack but to me it’s not the cook time that makes them crack or not one it’s probably just your hydration of the actual Masa but the thing that they all missed is that you put the tortilla under a wet towel or you put it in like a tortilla steamer basket yeah like they have and to me that’s a prevents it from cracking so we’re gonna test it out today okay so we’re doing we’re doing these for a few minutes two minutes okay that was anticlimactic I’m excited do you watch good bibo what’s that oh come on no you are the queen you are the one who always like comes up with some weird acronym be like you didn’t watch the season finale no I just shortened things you don’t watch for your next Food Network wait Lotus it’s like white loaf we go away one of the best British shows is love Island and I stand by that actually it’s one of my favorite shows ever and I have really good taste in TV so everyone should watch it you know Lily has the best taste in TV because she watches TV during a lunch break with the headphones in y’all’s just here it’s pretty close three two one flip it okay so this is two minutes and you said we’re obviously not controlling for heat per se we have this set to like about a medium but as long as we’re doing the two minute versus one minute we’re still gonna see different results three two one move that tortilla he did it okay so so so the theory is that the warm tortilla is going to sort of absorb some of the steam from that towel you can also put the tortilla in a basket and put the towel over the top but I’ll just have a hot towel there and you’ll slap it over so now we gotta griddle these for one minute um you reckon we should just like cut through all this right you don’t need to be here all right like tortillas are hot and Fresh Out the Oven we’re gonna make the exact Taco that they made on their refried beans inexplicably unseasoned medium rare steak what they called guacamole but was just chunked avocado uh queso fresco and then pico de gallo looks good to me go go we’re just gonna build this in the towel screw it here you go with beans I’ll follow a steak I’ll follow a steak go oh are you Crossing okay no he Paul Hollywood said you need to have a lot of filling in there a little bit more water filling no more beans no more no more beans no more beans cereal well okay we’ll put another thing the guacamole God they they literally they were all over the place trying to pronounce guacamole in that episode too there’s like guacamolo on there let’s try it um here you bite then I bite you get you get first hips all right so this is two minute no tell let’s see if it cracks will it does it crack no uh a little bit right here okay we did get a crack so that could verify yeah I’ll take I’ll take the butt end clutch oh oh that’s fine it’s all dry it cracked a little bit let’s try the towel see if the towel did anything [Music] I’m so soggy oh my God I need to get hot sauce dude this sucks mmm you want your tortillas to be wet [Music] come on flavor in your food [Music] um nighting down the tortilla yeah this one was a lot drier than this one which makes sense to me it doesn’t matter we love to test this but it does not matter how long you cook your tortilla obviously you shouldn’t cook them for super long but the important part to me is that you keep them hydrated and warm basket with a towel over it get a tortilla steamer for six bucks on Amazon improve your taco game also a hot sauce grab that one okay so one minute no towel there’s a little there’s a crack this is no towel that’s no tell it doesn’t matter how long you’re cooking your tortillas it matters if it saves hydrated afterwards I’m gonna eat it one minute tell him feel how wet and supple the tortilla is you like that word Supple I love Supple tortillas to me should be Supple that’s like the point of birthday because yeah you’re struggling yeah that’s too wet that’s too wet that’s definitely undercooked but for me the myth that Paul Hollywood said that you have to cook your tortillas for less than one minute on each side or else they will crack is completely busted because we saw easily the best one the two minute tortilla steamed in the towel the dough is cooked all the way through you’re not getting the raw moss on there and frankly this one’s pretty raw inside as well if you look at it just cook your tortilla until it’s done and yeah the towel definitely helped out Paul Hollywood your myth’s been boosted boy bro how are you doing in it oh Trevor how’s it going Bob oh this is sick this is mint lard okay um I wonder what Josh and Lily figured out about tacos right oh my God a ball that just came out of nowhere the magic eight ball what does it say uh oh my gosh it says that two minutes on each side under a wet towel so the British were wrong super wrong not surprising um but we are testing a pizza myth that they said on the show so Paul Hollywood he claimed that when you’re making dough because it’s a Time challenge so when you’re making doughy said that you need to have a more hydrated dough that’s gonna allow it to proof faster and give you more bubbles in the crust do you believe that I don’t know I I don’t think so because we have three pretty significantly different looking does here if you want to start pressing them out we can get these pizzas going but like when you Squishy when you hydrate a dough and you need it like what you’re doing is you’re creating gluten development and then the yeast that causes the dough to hydrate more more so when those bubbles get formed it releases gas that hydrates the dough more as it proves and allows it to be workable so just adding more water it definitely makes the dough more pliable faster do I use the same one girl same thing no v no this is science I can’t mess up the the variables science was not my strongest subject surprisingly it was math I did science in school I actually sucked at science I got out of taking chemistry somehow really like just in high school I just like maneuvered my schedule around so that I just never had to take chemistry wow which I think is like supposed to be like a class that you’re supposed to take when you’re a junior you’re supposed to take chemistry yeah no when I when I was a junior I took the equivalent at my school of shop well actually because what I did is I took what is shop it’s like shop class you know you make stuff like we’ve made a shop we made like a Rube Goldberg machine um should we pop them in the oven yeah I’m down all right these are gonna go in a 500 degree oven for until they’re done we have our pizzas you get a pizza you get a pizza you get a pizza um talking to you I’m noting some pretty clear differences here it looks like the 85 definitely stayed like the flattest this one seems like a pretty even middle ground it’s got a good rise on the crust and this one puffed up a bunch we got a pretty big crust yeah see this is hot okay got some flop seems like it’s gonna be chewy I got a rise on it you got a you’re a folder I am a folder I’m not ashamed of it wow um tastes good I mean this Rivals that of the Papa John’s I’d say it’s almost like a little stiff going for the crush it’s got a really nice chew to it oh got some good air bubbles there oh are you okay well are you struggling okay this one’s definitely like yeah it seems thicker it holds more you can see okay I gotta take this glove off You’re Gonna Hate Me turbo that tastes a lot and feels a lot similar to 65 to me no but like look at the crust there’s so much more air bubbles here like if you just look at the crust side by side oh yeah there’s so much more air bubbles and this one’s so much softer and this one’s like a lot denser um which is interesting and I again I believe it has to do with the gluten development and he said that if it was more hydrated you get more rise on it and it seems to be the complete opposite yeah give me that one all right the final one it’s just flat definitely very moist right away you can feel it yeah it’s wet it also like didn’t get fully cooked on the bottom probably because it’s so wet okay finish my butt we’re already going in wow very soft on the inside you can almost pull it out there’s like no crisp in this crunchy crust it’s like kind of depressing honestly Paul Hollywood is definitely wrong uh-huh if you over hydrate your dough it’s going to be easier to work with in a shorter amount of time because it’s so hydrated and when a dough rehydrates it takes time that’s the proofing process but it doesn’t make it better it doesn’t give it more rise it doesn’t proof any faster which one do you think is I think we have to pick one we do have to pick one because I think we busted my knees too I like the 65 I really like this the crust is just like very good on it it just makes for a better experience of a pizza and it’s worth it we’re choosing 65 hydration and you can take it or leave it oh my God it’s Gordon Ramsay in there I’m sick of this guy a couple of things to say Lily you’re a phenomenal chef and you’ll do great things Josh on the other hand is an effing donut all right no you’re a donut you said that about me and always remember to hydrate your pizzas to 65 that’s the key do you want to be a good Chef Josh yeah I’d like to be a good Chef don’t forget the lamb sauce I won’t forget the lamb sauce god wow what a nice guy he was talking smack about you though no no no deep down he really really loves me you sound like you’re the like ghost in Harry Potter speaking of hot dogs hmm the video version of a hot dog is a sandwich officially launches tomorrow it’s on its brand new channel you get to see me and Nicole’s faces we’re eating hamburgers in it a lot of good mouth sounds well Maggie edited most of them out thank you Maggie roll uh but check it out it’s youtube.com at a hot dog is a sandwich really excited Lily how excited are you I’m so excited what’s your favorite episode of the podcast that we’ve done um the one that I was in we’re gonna talk about Michelin Shoppers all right uh we’re making cannolis yeah we’re making canoes and on gbbo see I told you I shortened everything I wasn’t lying um one of the contestants said that if you add vinegar it’ll evaporate quickly and it’ll create more bubbles in the cannolis which we want so we’re gonna do a test with vinegar and without vinegar and see the differences between the bubbles I like the little bubletos and the Canoles I like a little bubble yeah I like the bubs do you like the bubs yeah did you know that cannoli is already plural so you don’t have to say cannolis I’m sorry I hate people who say that remember you only know where to shut the hell up I swear to God all right girls I’ve never made uh Canoles at all ever I have no idea we bought new food processors no no I need to learn I need to learn you’re gonna break I’m not gonna break it I need to learn A Little Flower and then some sugar a little flour some shoe some it’s a little bit butt don’t neglect the butt we’re gonna give this a little pulse first foreign just push it on yeah you just lock it in place and then you turn it on oh where is it no that’s puree you can just like hit it we have some Marsala dry wow did you know that I’ve never made it I’ve never made a canola before I had no idea there was wine typically in it that’s the thing yeah that’s like the key ingredient I think did you know that no it’s not until me neither man we are out of our comfort zone and then we have egg and salt and then you’re gonna add your vinegar okay okay so I’m dropping the vinegar in um the fact that there’s already wine in the dough to me so like this is the same reason that I would add say vodka or tequila to like a fish a fish taco batter right is that like alcohol anything acidic is going to evaporate at a faster clip meaning there’s be more airflow through the structure of the dough so to me the fact that you already have the acid from the wine I don’t think the vinegar is going to do anything I don’t know if it’s going to be necessary like I think to me you’ve already done the step by adding the line and that makes sense why there’d be the button with the button where’s the button press the button it’s a good consistency isn’t it yeah okay wow holy smoke oh no let me get check this out Jay you guys ready for this one Holy Cannoli oh so uh we’re gonna cut out the cannoli dough I keep wanting to say canola snakes right in the center huh so you’re not gonna get any more than that that’s great we’re gonna get one canola one Canal I’m probably gonna do it from dinner with vinegar you can see that the dough looks to be significantly more vinegary than the other dough and that’s really exciting all right so I’ve never done this you have okay yes I have so you have these cannoli molds how many cannolis have you made in your life um like three I think how long have you been making cannolis um yesterday that’s huge yeah a veteran of the game okay so we’re gonna take these and we’re gonna take our cannoli dough and we’re just gonna wrap it around this and then you’re gonna take egg white and use it as a seal oh I can do this while you’re doing it what how much are you stretching out how much overlap are you getting so just like stretch it just like a little bit because it is yeah yeah talking like this like this seems like yeah yeah yeah yeah yeah that’s nice and then you just want to make sure it’s pretty sealed because it can like come apart in the front yeah yeah we’re gonna put it in do I let it go or do we just you can let it go okay the one the okay um right okay the one on the right is I’m on the right here on the right I’m on the left I’m on your left and you’re on my right and then the cannolis are in the right left and right means red which is Spanish for go yes correct all right we’re gonna let these fry and we’ll come back and have these available no why there’s low carb you want something we got our two Canoles right here the one with vinegar does not appear to have any more little bubletos than the other one it’s very similar yeah they look very similar completely similar and that makes sense you have the acid from the wine dealing what the vinegar already did all you’re doing it doesn’t smell like vinegar I mean like [Laughter] all right so I I want to say this myth is already busted but we should eat it to see if there’s any difference yeah so I love to know God dang it okay all right what should I taste the vinegar huh oh I forgot about that I was eating the canola I’m sorry I don’t think so they tastes the same my crunch is the same to me no it looks the same the bad news is that we bust a great bridge breakouts myth the good news is I’m having a lovely time eating cannoli I love canola this is the best food in the world why do we eat anything other than canoes all right we gotta let V and Trevor know how are you with ricotta art I’m good show me we’re making caramel in it they talk funny look what I found Josh no no vinegar no vintage so we’re making caramel right now they says in the gabibo Great British Bake Off that’s what we call it in the gabibo that if you add corn syrup AKA liquid glucose to caramel it helps stabilize it and then you’re not getting crystallized sugar in there also a contestant said that if your sugar crystallizes you have to scrap it and throw away when I make care of her hold on I’m pretty smart and when I make caramel if it crystallizes I just pound through it man I pound to it eventually the sugar eventually caramel this is science Trevor did not even take chemistry and I took AP Chemistry I got an F in AP Chemistry but I took it damn it I was there and if you just heat everything up to a certain temperature it’s going to melt regardless right but we’re about to find out this guy’s eating granny caramels in it oh caramel right now I’m waiting your bums are ugly enough bullets bro I’m gonna give you the bimpy button right now bro you want to go well we’re gonna add sugar pans then we’re gonna when do you add the corn syrup um I don’t know what I’m doing it in it not in it no no oh shoot okay wait hold on I’m gonna Pierce we I love this little sack we like that squeeze it you gotta squeeze I know you gotta squeeze I know how to work a sack we’re gonna give this nice little story stir that’s the British thing as the British say okay so a little bit of water to sort of even out that sugar so it’s not caramelizing unevenly on the bottom you can’t see any of my glasses and uh then we’re just gonna turn on the fire and we’re gonna let it wait and then you want to go for a cheeky Nando’s several minutes have passed and I’m upset because if you see the corn syrup one it’s bubbling away like caramel should looks nice and liquidy and then it looks like we’re cooking drugs it looks like we’re Walter Whiting over in this pan making a little bit of that Crystal because it is completely crystallized but I still don’t think that my theory is completely shot yet you know uh that you move a lot of product and then you take over one area you can start in like Albuquerque it’s going and it’s going and check this out starting to get color this caramel it’s moving okay I [Music] we can’t eat this right now what you know it’s too hot right let me pour it in your mouth if you do that I’m gonna give you I’m gonna give you the nibbly bumper bruv I’m gonna give you a right good nibbly bumper you want to go brother the sinking diddly right now bro come on brov Trevor I’m trying to focus on my on my caramels okay can you just let me Focus all right we’re gonna let this cool down then we’re gonna truly examine and see how wrong I am and everyone’s gonna go oh Josh you’re so stupid before us we have two caramels the good one and then the bad one uh we’re gonna we’re gonna pour them through a strainer to see if the one without the corn syrup actually has sugar crystals left in it I got you okay okay just if you just spot me I’m a spotter I gotta get all the crystals no there’s not a single crystal in there and the results no we should should see Alexa I have a great Crystal collection at home oh you’re one of those what do you mean one of those they work no crystals are science because are you familiar with human magnetism should have to eat one of the chunks yeah how many how many chunks are actually in there to match at it six matches you want more because no I’m not saying just like like I want to see the crystal lights okay okay oh that’s a whole treat right that’s pretty solid that’s what I’m not gonna lie I don’t love that that’s there we got nice little candy treats on the side that’s fun you’re gonna make it I know I know copium okay so this myth officially is not a myth the Great British baking show contestant was correct and now we can just uh eat little apples as like a like a post shoot treat for ourselves you know okay A little happy wait which one are we trying to first I’m trying the no corn syrup I’m trying though oh I went into corn syrup my fault I’ll go Kano yeah wait till you try that one is this one actually better with the corn syrup I didn’t try the first one yeah corn syrup to me like you don’t taste the corn syrup at all and it has like this lovely luscious mouthfeel that you get in like a jar of smokers no bread called it smokers I suppose I’m gonna start adding corn syrup to my caramels wow it works it does work and better well all right myth muncher so uh we let’s see who has to dip their b-hole into water Mindy what’s wrong with you why would you tell us to do that I mean you’re just cleaning your butt out the line of violation I guess yeah we haven’t been there same thing it’s a bidet but in a bucket can one of us just videotape ourselves using the bidet yeah yeah what Emily’s I wasn’t just gonna hang D in the videos what’s wrong with you inappropriate all right with munchers we have taken to task the entire Great British Bake Off Cinematic Universe including but not limited to Prue Leaf Paul Hollywood Noel fielding and the bald guy and I’m not saying that as an insult it’s merely a fact that he’s bald what we found out the myth that you gotta only griddle your tortillas for less than one minute per side or else they crack is absolutely false and we found out that grilling for two minutes on each side and then wrapping it in a wet towel that produces the best uncracked tortilla the myth that you need to over hydrate your pizza dough if you want a quicker proof is absolutely false same proof time on a 65 hydration dough is actually better than 85 percent the myth that you need to add vinegar to your canola though is also false there was no difference in that and the novenir one and then the myth that you gotta add corn syrup stabilize your caramel much to my dismay was not a myth at all and it actually does work wowzers in me trousers as they say in the land of like honey and silly hats uh Trevor how many did you get okay ongoing one minute towel 75 hydration no vinegar and no corn syrup done in dunlads I got one right that’s good that’s not bad Lily how many did you get raped I said one minute towel 85 no vinegar and corn syrup I got two right wow okay we got a little we got a little we got a little winner V how would you get right one minute toe 85 percent without vinegar no corn syrup and that’s the raccoon that’s gonna feed me my pizza oh one Josh how many did you get right two minute towel 85 vinegar no corn syrup can we add a British accent in post I got one Ray looks like we are all gonna be soggy bottoming ourselves that’s very exciting Trevor you want to watch I uh the three of us yeah we oh really why she should be the one to have soggy butt Lily if you’d like to SOG our bottoms I would gladly love to suck all of your bottoms do that thank you so much and thank you all so much for stopping by another riveting episode of Myth munchers and don’t forget hot dogs the sandwich is officially back on video that’s youtube.com at a hot dog is a sandwich new episodes coming out every Friday uh if you have friends that’s pretty cool how’d that happen as an adult it’s hard to do that you know like they’re my friends but they’re I mean they’re colleagues anyways point is tell them about mythical kitchen force them to watch it until they’re not your friend anymore see y’all next time I’m gonna give you the deadly don’t go right now brother I swear to God brother hey you cook up your own Feast while we’re in the mythical kitchen apron available now at mythical.com