Today, we’re teaching you how to make the perfect stuffing, gravy, mashed potatoes and pie. ((Intro Music)) – Every chef knows their unbreakable rules in the kitchen. But what happens when you actually break those rules? to the turkey Gods go? ((Turkey Gobbles)) Or are they just arbitrary myths passed from chef to chef just waiting to be busted. To find out, we’ve assembled this highly trained team of serious. – Why are you wearing my scarf? You took my stuff, and then you forgot the mashed potatoes. – Because this is a very special Thanksgiving edition of ((Static)) ((Music)) – [Trevor] Can you please leave me alone? I literally just want to watch. – We’re a family, and we’re happy. Myth Munchers. – Please leave me alone. We started the first ever Myth Munchers on Thanksgiving several years ago, and now we are back because there are more myths about the vaunted Thanksgiving dinner table that we have not covered, including but not limited to. – Like, why my Aunt Phyllis won’t stay off the vino? Am I right? Sorry. – First up, we have a list of animal cooking companions What does this have to do with Thanksgiving? We’re getting there. Don’t worry. So this is a concept. This is a concept I’ve been working on completely independently. It’s not based off any existing IP, but I take a rat, I put it under my hat. The rat is actually teaching me how to cook, somewhat controlling my body. However, I know what you’re saying, Josh, you seem to also want to cook with cats. Yes, but we’ve tabled that until we can really work out the kinks in the rat under the hat situation. We’ve had a couple of rabies scares. I’m not going to lie. I’ve been getting rabies injections once every three days for the last four or five months. Dogs, loyal to the kitchen loyal to the grind. Why would you whisk? Why would you whisk up eggs when you can see a little Rottweiler stomping them in there and then raccoons? I don’t even need to say anything more about raccoons. We know how multifaceted they are. And the good news about that, we have 30 to 40 in a cage out back in the parking lot. Myth number one, stuffing versus dressing. Do you take all of your wet bread and shove it inside that turkey or do you cook it in a separate casserole pan? Because when you shove it inside. I have both heard that that keeps the stuffing moist. I never had a moistness problem with my own stuffing. What are you laughing at the word moist? – Shove inside. – Okay, that’s very funny. Wow. Can we be professional? – He also said moist. – I know, also you do run a risk of stuffing, not actually getting up to temp, possibly being salmonella risk. We’re going to shove our thermometer inside it, you like that one? – I do. – Great. We’re going to see how that cuts. Then, gravy. Do you have to really go through the process of making a flour roux with butter to start your gravy? Or can you just go with the cornstarch slurry? I know what you’re saying, Josh, that is the. Wow, that is the most entertaining, interesting thing that you’ve ever done on Mythical Kitchen. I agree, because, listen, I switched from roux to cornstarch slurry couple of years ago. I never look back. It made my life so much easier. Ran testing side by side, then mashed potatoes. How do you add your butter? A lot of people say you got to throw cold or room temp butter in your mashed potatoes because if you melt the butter first, the butter has a tendency to break. I always just kind of chuck it in there, stir it around, but we’ll see if it actually makes a difference. And then finally, pie crust. Pie crust is very finicky. Everybody knows you don’t just blend your butter in there. You got to grate it until it small little chunks and then it goes and that evaporates in air pockets to make your pie crust extra crispy we’re gonna see if that is actually going to work out today. Golly, I ate turkey before this. Now I am sleepy. Myth Munchers, you ready to get to it? – [Together] Yeah. – We’re not going to fight. We’re not going to bring up politics. – Okay, – Take your cards you’re going to write down our guesses, and loser has to do the turkey dance and no it is not the same as the chicken dance. It’s completely different. It’s better. Lot more sensual. – Stakes are high. ((Music)) ((Music)) – Wait, we’re rolling like the cameras? Trevor. The cameras are rolling. – No – Entertain them. Okay. Yeah. Wait, wait, hold on. Dude, my butter’s browning. – [Josh] Adding the onions. – [Trevor] We’re making stuffing. So starting on stuffing. I don’t know. You probably have your way of making stuffing at home. I’m sure they do it differently. Old Aunt Cheryl, it’s Cheryl. – It’s so hard to come up with an Aunt’s name and I keep saying Karen and then like Karen means something entirely different now. – Yeah. Aunt share? Is Cheryl a name? Now, I’m confused. That’s not a name. – [Trevor] We’re doing a classic onion celery. Going in here with some butter. We’re going to get it soften. We’re going to add in our spices. Josh, you know the spices? – That’s right. Trevor This is salt, pepper. We just talked about, rosemary thyme, and sage. – And that is correct. – [Josh] This is like exactly how I make my stuffing at home, man. – Yeah, and so we’re going to get this sautéed up and then it’s going to go in some crunchy bread. I didn’t know this until the other day. I was going to be a silly goose and buy my own bread and let it dry out. But no, at the Pavil, dude, they sell the pre bagged stuffing bread. They just sell crunchy stale bread in a bag. – I know what you’re thinking, we have the technology to put pre staled crunchy bread in a bag? At the Pavill they do. You ever just kind of like. – I’ve fisted a turkey on this show before, dude. – What did we fist inside of it? – I think just my fist. I think I was just waving it around. Roll the tape. – [Josh] And that is real nice, sorry if I hit you, Trevor. – [Trevor] No, you’re good, brother. That was crazy, and my fist was all the way in there. – I couldn’t believe you then put that whole thing in your mouth. I think the last time I stuffed a bird with something would have been when I put a whole Domino’s Pizza into it. – Okay. – Roll the tape. – [Josh] Dust me with Domino’s, please. I want the cheesy bread. What you just going to do is grab some with your hands and you’re just going to get it right, right in the hole. That’s perfect. – You put that whole Domino’s Pizza in that bird. – Oh, my. God. But I’ve I’ve never done this on Thanksgiving. And there’s, like, very specific reasons why, if you think about the temperature, let’s talk salmonella bacteria and the instant kill temperature. Ready for this? This Louis Pasteur stuff. Louis Pasteur found that at 140 Degrees the pasteurization temperature at which all bacteria just gets killed? But that is 140 degrees held over for a long time. Instant kill for salmonella bacteria is 165 degrees. That’s why the FDA recommends that you cook poultry to 165 degrees. However, any turkey, if you want to get a perfect 165 in your breast, that means the inside of it, which is insulated by the bones, is going to be less than 165, which means you are at a risk for salmonella. So if you want to eat your stuffing at 165, that means you may have to get your breast up to 180. And then what the hell is the point? So they say that stuffing the bird, you know, makes your stuffing moist but at risk of drying out the turkey? What the hell is the point? Okay, this is probably. – Yeah, I’m going to turn my heat off. Turn the heat off. Add the broth to it. – You’re going broth. – Hear me out. Whoa, hear me out. Hear me out. Add the broth. That’s going to gently warm it. We don’t want to heat it. We got to put eggs in it. Eggs are controversial in stuffing, but Trevor, he’s a little bit twisted. – Yeah, I’m a little bit sick. – Just like the band, Twisted. – Yeah, just like the game Twisting Metal. – Or the show Twisted Metal. I want to use my hands. I can’t imagine not using my hands for this, but it burns me. – Okay, well, maybe don’t use it then. – I feel like it’s going pretty well. I’m in a lot of pain, I will say that. And also adding the stock to the pan was a terrible choice. – Yeah, I didn’t. That’s not how I would have done it, but I trust you. Well, that’s why I’m using the spatula. – Well, what if we. What if we bust the myth that you need to add ice cubes to your stuffing, and so far as you’ve added stock to a hot pan, your eggs are going to scramble. – Here’s what I think. I think if we took the hot vegetables and we put them in the bread and then we just took the cold stock and put it in there with the bread. I don’t think that would be necessary. – I know that’s what you suggested at first. And I was like, dude, no, we just want to gently warm the stock. – Yeah. – You got to shove that inside a bird. I just got to take it into this greased up casserole dish. – The Bird Man. – What? – Played for the Heat. – Chris Anderson. Bird Man. That’s the thing, man, nobody gets our references. – Yeah. – It’s, you know. – I’ll spread it. – Why does anybody do this? This is gross. – Yeah, why would you? I’ve never even thought I didn’t get it. When I was a kid, and I first heard about this. I was like, wait, why would you do that? – Now there’s simply no explanation. I guess this was fancy, like 120 to 600 years ago. – Yeah. – Where they were like, What can we do to show that we have conquered nature and God? And it’s, well, let’s hold open its holes and then stuff it with things that kind of taste good. – With wet bread. You could’ve stuffed it with so many other things. – No, yeah, yeah. Well, I’m going to bake this for about 30 minutes just until the bread really absorbs. And then this is, what, a 12 pount turkey? – Yeah, 15 minutes a pound, roughly, is what they say. – Correct me, that’s an even 3 hours, – An even 3 hours. Yeah. And don’t forget the fact that I’m gonna really have to lube this up with a bunch of butter, just really massage it in. So that’s going to be at least another hour for a guy like me. Guy like me that’s going to be an hour ((Crunching)) – Wowee Zowee look at these stuffings check these out. We just put hours of grueling hard work and labor and blood, sweat and tears into these. But if you don’t want to do that on Thanksgiving, then go over to sporked.com Why are you laughing? Stop. I’m nervous. No, I’m kidding. Go to sporked.com Because we, the Mythical Kitchen team wrote about our favorite times savers, so prepackaged things. That can save you time on Thanksgiving if you don’t want to make a gravy. If you don’t want to make a stuffing. We’ve got ideas, we’ve got our faves. Go check it out. Sporked.com Good stuff over there. – I love how we wrote about how Stovetop stuffing is the greatest stuffing ever made and that you should just make that, it takes 10 minutes or you can shove it inside of a bird. – [Trevor] Open it up. – [Josh] Oh, God. – [Trevor] And oh, it’s so, it’s. – It’s so wet. We’ll try it. Golly that’s very good though. I tell you what. – I love wet bread, dude. I love bread pudding. You and me, we’re bread pudding guys? – Bread pudding boys in the house. We roll through a party they’re like splish splish. Have some wet bread. – Yeah, we’re a little twisted. – A little twisted like that. Let’s try the casserole dish. This is what I do every single year. Listen, it’s equally wet. – It’s very wet There’s a point what the BPB’s call, Where the BPB boys, no, we’re the BPB’s, not the BPB boys. It’s like saying ATM machine. What the BPB’s call bread saturation coefficient. I’ll tell you what man, that’s not as good. – Really? – This is not. – Let me grab. – Try back to back, like straight up. – Well, I got to go deep. I feel like the crispy top is so much different, you know, like this is just this is wet bread goop all the way through. – You literally see, there’s like a grayness. There’s a darker color to this. That’s coming from, like, there’s literally bone marrow from the turkey, like seeping into it. This tastes great. This tastes clean for using store bought stock you can use homemade stock and it’s gonna taste a little bit better but like getting the dripping straight from the turkey. Also, this is cooking. For three and a half more hours than this. – Yeah, this is goo, dude. This is paste. There’s so much juice that’s just leaked into it’s become paste like you can still see a little bread chunks in here. And that’s not what the BPB’s want. – No, no, no. – No, we want goo. – This isn’t just about, though, like. Which makes the better stuffing we have to say, like, can you feasibly immolate your turkey and just get it to be this, like, absolute dry texture? Take a bite out of that. See how dry this is. – I did baste this. That’s not bad. – Not bad, man. – Not bad for an oven roasted turkey. A whole oven roasted turkey. Usually much drier than this. – Dang, man. – And we did, well, we did fine in our last Myth Muncher’s Thanksgiving. Get across it. If you haven’t seen it, basting works. So I basted this like about once an hour or so three good bastes on it You know? That’s good bird meat. – It’s good bird meat, also rotisserie chicken You’re overcooking the breast as well. And people love rotisserie chicken. Also, when you overcook the breast, you’re getting a better cook on the legs, and the thighs. Dude, are the BPB boys about to go a little crazy here? Yeah, I think we are. We’re a little twisted. – We’re a little twisted like that. And you should twist your hand upside that bird’s cavity and stuff your bird, it’s absolutely not necessary. It is going to be a little bit more difficult. But that to me is the single best bite of food that you’re going to have on Thanksgiving. And I did not see it going this way. – Yeah, no, this is awesome. Any excuse to fist a turkey. I’m there. – That’s what BPBTFs That’s the that Bread Pudding Boys Turkey Fister edition, buy the merch. Check it out, BPBTF.com slash merch slash Fisting. – Dot gov. – [Josh] Turkey stuffed inside, this myth. Munched us ((Music)) ((Music)) – [Vi] Lily! – Vi! – Sorry I’m shouting. I feel like Thanksgiving is a time to shout, especially when it comes to making gravy. It’s one of the most stressful part. – That’s fine. It was a happy show. We’re not fighting because we’re family. We’re family, and we – Even though you stole my scarf earlier, I’m not going to. – I didn’t steal your scarf like I literally. – I’m just saying! – You gave it to me two years ago. – Josh, come get her. Come get her. – Like, seriously. I am making a roux gravy. So a roux is flour and butter and there’s a few different types. You have a white roux, a blond roux, a brown roux and a dark brown roux, and it’s literally just how long it cooks. It’ll just keep getting darker and darker, right? But so the thickening power actually decreases as you keep cooking it. So you don’t want to get it too brown because then your gravy will be all wet and like, yeah, it’ll just be like, too sloppy. – I have Josh’s method over here. I’ve never actually tried it, but I’m really curious to see how it goes because I feel like a slurry gravy would actually be a lot easier to adjust and make. – I agree. – So, you know, it might be like slimy though, but also might look like a homemade gravy. Like teeny homemade gravy. – That’s what I’m thinking, too. I feel like it’s going to be, like, shinier, but maybe more gelatinous? I don’t know. One thing, too, that we were noticing is that there is a lot more flour to cornstarch. And that’s because cornstarch is like a pure starch, whereas flour has gluten in it. – Drippings? – So you do need, yeah drippings in there. Like get it all brown and nice. – I like that. I like that. – I’m just like fingering my butter right now. So let me crank the heat on this. – Yeah, don’t put your finger in there. You might burn it. And I got to save you, and take you to the hospital. – Take me, please, sister, Vi. – No, it’s a scary place. You don’t want to be there on Thanksgiving. I’m supposed to be cooking. – Yeah, that’s true. – There’s probably a lot of people in the hospital on Thanksgiving from just, like, burns, and. – This is kind of messed up. Nicole, don’t hate me for this. I feel like she would be the most prone to go to the hospital on Thanksgiving. – Nicole, don’t hate me for this, but I agree. So this is getting nice and frothy. It’s gone from white to blond, and I want to keep cooking this cause it’s going to create a nutty flavor, like, the more I cook it. But yeah, there is that sweet spot of cooking it too much, so. – I feel like. The only downgrade with this is like if you mess this up, you don’t you can’t even add in more flour. Like you have to completely cook out more flour. – That’s such a good point. Oh, my gosh. – I’d be pissed. – That’s true, like for yours, you could just make more slurry and whisk it in for this. You can’t just like, add more flour because it’s going to get all clumpy and you need to cook the flour out. So you got to like make more roux and then stream in your loose gravy. And that’s a pain in the A hole, so. – Yeah, we don’t like A holes. – I mean, speak for yourself. ((Laughing)) – Yeah, this is looking nice. – Mine’s the same color. – Okay. Yeah. Oh, yeah. This is starting to smell really good. – Yeah, see, that looks more familiar. I’m used to that. Josh, I don’t know about this one. – Yeah. I don’t believe in Joshua’s method. I am spilling the stock everywhere. – Okay. The only thing I forgot was the salt, my bad. My bad. – Yeah, seasoning that shizat. ((Laughing)) – That shizat? That gravy. – Okay, I’m gonna. – All right, turn this off. – I’m gonna screw this off. ((Music)) – Yeah. – So I initially see that it is a lot shinier. – Right. Yeah. It’s almost like super gelatinous. It kind of reminds me a little bit of like the jar gravy from the grocery store. – It does remind me of that too. Just kind of like gloopy. This does look like you’re more like classic gravy, look. I don’t know how else to explain that, but we should try it out and see. – This just reminds me of a southern style. Like this is what you smother your chicken in. This is kind of just like, Oh, wait, sorry, I put my spoon in the wrong one. – Okay, should I put my spoon in this one? – Yeah. – Okay. Ready? – Yeah. – Roux. It’s good. – I like it. – And honestly, it just tastes like a classic gravy to me. You can’t like, all the flours cooked out and stuff. It does have that kind of like nutty flavor to it. And I’m curious how this compares. – I’m pissed. – I don’t know what Josh is talking about. It’s just like not. Wait, wait, hold on. Let’s see how it coats the turkey. – You just gonna fist some turkey and hand it to me? – Okay, you do that one and I’ll do this one. – Oh, we got to do it at the same time. – But I’m showing the people. God, are we fighting again? – Yes, we are. It’s a family affair. – It’s a nice coating. – This is the difference. – Where’s? Let me get that one. Okay. This is just like. – I burned myself – It does have like a nice shine to it. – Yeah, it’s pretty. It’s like camera ready. I think I like the Roux. – [Lily] I do too. I think, like there’s a little bit. Yeah, there is more flavor from like more butter. And just browning that roux. So I think the roux is the winner. – [Vi] Okay, roux is the winner. – [Together] That means the myth munched us! ((Music)) ((Music)) – [Josh] Trevor, we’ve established myself through all of our forms of content as the world’s preeminent expert on mashed potatoes. And never have I screwed up. Making this very simple, easy dish. – So true. – I said before that I don’t like mashed potatoes. I, no, I don’t. I’m just going to lie and say that I do. But I do make a lot and I’m often forced to on Thanksgiving because other people seem to love them. So, we’re testing melted butter versus room temp versus cold, toss that cold butter in there we did during mashed potato Myth Munchers find that the hand mixer, probably the best way to do it. Whips them up, make sure you boil potatoes enough, we’re using Yukon Golds. So the idea is that with cold butter you are slowly emulsifying that into the potato starch, right? Potato starch. When you break it up, the hot potatoes is going to melt the butter I’ll add your cream. – Do you want that in now? – Yeah, I think we just add it all in now. – Okay. – Oh, what? Am I going to gradually stream in the cream? Nah, I got stuff to do it’s Thanksgiving. Room temperature butter. You’re going to get a little bit less of that gradation going on there, but it should still not break. And then if you just look at the melted butter, you see immediately the difference, right? Butter is made up of fat and milk solids and water. And so when you heat it automatically, it’s going to separate. But I think the starch is just going to bind them, man. I always melt my butter and add it in, but also I apparently suck at making mashed potatoes ((Crunching)) Trevor, we got all 3. We got cold butter, room temp butter. Melted butter. Which one do you want to start with? – You pick. – Cold. Looks like potatoes and that’s a very good like homestyle mashed potato. We didn’t run it through a food mill or rice it. So, you get like a tiny bit of chunk. – Yeah. – A little bit of whippage action on it. – This is how I do it at home. Get a little bit chunk. That’s how my mom does it. – Yeah? Your mom’s a nice lady, man. I met her. We ate khorovats with her. Remember that? That was crazy. Okay, well, that’s, we’ve established a baseline, room temp better. – You’re really, you’re going in back of the spoon? Like you didn’t just drink out of my Diet Coke 10 minutes ago? I did not touch my mouth to it and I thought it was my Diet Coke. You might be asking, why, if you thought it was your Diet Coke would you not touch your mouth to it? Because I knew it was Trevor’s Diet Coke, but I wanted some. Do you notice any difference in this? – You put some taters in my mouth. I’m just happy. – I’m mad. Because I wish this was more stuffing. So I’m coming at it from a more critical angle. Those are the exact same potato. – Yeah, dude. And I get when you’re doing like pastry and you have to slowly add butter, say, to a brioche dough, right? Because you’re stretching out the gluten, the fats being incorporated a different the gluten, the potatoes are, I mean this is just like hot, nasty, bad ass boiled starch. I don’t think you need to care too much. – Yeah, dude, this is the same potato. I really wanted to find something, but – Same potato? – Same potato. – Same potato! What does that mean for us? – Well, that’s tough because the myth has. Has been munched. – The myth has been munched. – And now we have to pick a favorite, don’t we? Isn’t that the name of the game? – If they’re all equal, you choose the easiest one, which I guess is cold butter. You butter’s probably coming out of the fridge, right? – Yeah. – But then you have to struggle to get it melted. – It’s like cold butter is coming out of the fridge, but then it takes how long in the microwave to melt butter? – 12 seconds versus the 12 seconds that you would have to do to do that, versus room temp butter. This is out. This is out. You know why? Because it’s impossible to get room temp butter unless you’re like European and you’re like butter doesn’t have to be refrigerated, you are correct. – Butter doesn’t have to be refrigerated. So I am actually on the side of room temp. – Room temp butter is back in the equation. Good news. Oh, does anybody know how to do like, 3 card monte. Because that’s how we’ll choose the winner. I think we choose – Should we flip a three sided coin. – Yeah. Like a triangle. You need a coin that’s the shape of a triangle. – Hitch is back there behind the camera, be quiet. – Side bar, side bar, no, I’m sorry. I’m sorry, can we have time to think? – This is science. Okay? – Let’s think about this right now. The average home, they got butter in the fridge. You can just chuck the whole thing in the potato. – Do you remember what you picked? Cheat deal, let’s F-ing cheat. – Do you remember? – BPB boys. – I think I picked. ((Crunching)) – Trevor, after a lot of deliberation, deciding to sacrifice my own score on this. Despite all these potatoes being the same. Cold is easiest, right? You keep butter in the fridge. Just chuck it in while your potatoes are still warm. It’s going to melt just the same unless you are Annaliese Proud owner of a butter bell. – Yes. Okay. But. Okay. Okay. I know we’ve been deliberating a long time. Okay. But does that mean we picked the one that the myth is about? But the myth has still been munched, right? – Yes, that’s correct. – [Trevor] But we just picked cold is the best. – Yes, so the myth has been munched. I think the jury is hung like a horse, like the way they used to hang horses of outlaws. when they got caught for claim jumping. – Oh, I didn’t know my name was Jury. – [Together] That means this myth has been munched. – With several disclaimers. ((Music)) ((Music)) – Myth Munchers, we have finally reached the dessert course of our lovely family Thanksgiving meal and we, Trevor, oh, my God, I swear to God. One more and you’re out of here. ((All Arguing)) – So we have grated butter. Everybody knows that you need to use butter as a mechanical leaven for our inside of pie dough. Trevor taught me what that means. He should probably explain it. – Oh, me, explain it. Yes, so when butter gets hot, it turns to steam. So when you got butter in your pie crust then that turns to steam and it puffs up and makes the dough flaky. – Gosh dang rain. So there’s several ways to do that. But everybody says that you have to grate your butter while it’s frozen. That’s the most common method I’ve seen. I’ve also seen you freeze it in little chunks and then you put it in a food processor, and then when you mash it with your hands, it’ll warm it up. But the cold steel blade inside here, like that of the samurai, will not heat it up. And so it’ll turn into little pebbles. And then everybody says, you can’t just mash butter into pie dough. And I says, Why the hell not? I’m gonna do it. So we’re going to see what we’re going to see what that actually turns out as if you really just want to say screw it and do that. So, we’re gonna start doing it. Here, I’ll food process this, Vi, you want to cut up that grated butter into the flour? – No, it’s cheese. – No, I don’t want to eat it. I have already eaten so much butter today. I don’t feel good. – Is this. – It’s the vodka. – Oh, is this vodka for pie crust or me, am I right? Just like Aunt Cher, Sharon-al? – That’s not a name. – She was named after the HBO mini series. All right. So. – You, stop coughing in my ear. – That was a laugh. What do you mean? – The food processor. And my favorite part about using the food processor. It’s like machines exist, so let them do the work for you. – So you close the butter up. So it should turn into what people say the size of BBs Did you go airsofting a lot as a kid? I went airsofting a lot as a kid, actually airsofting is like paintball but less fun. – Air, not as fun. ((Music)) – If you are making three pies on. Thanksgiving. Either Become the dominant one and give a double box out and then you got your hand up in the post and you’re ready to receive that pass. You’re ready to receive that pass. – I’m genuinely trying to move you. – This does come together. I feel like I’ve sacrificed, a little bit of honor But the fact that I’m not mixing with my hands, I think this butter could melt. I think the food processor is going to work. And then Lily just has a mash, which is what I would do to make a pie. – Soft. – I’m breathing on the dough. – All right, we’re just going to gently knead this together. Wrap it up and let the dough hydrate and rest. Then we’re gonna roll it out. – [Together] Yeah. ((Crunching)) – Well, they all look like pie crust. – Wow. – If you touch them, I mean, you can feel subtle differences, right? You can see some of the lumps of butter in their food processor, frozen one, because I think this one had the thickest butter chunks. Right? But the weird catch-22 with pie dough is you need to get it to be somewhat cohesive at least. But ultimately the goal is that you want it to be crumbly and fall apart. And so this one I’d say probably had like the least cohesion, but it’s still rolled out into a crust. And then this one is it’s, you know, it’s kind of like wet and elastic, which you typically don’t want a pie crust to be. But when you bake it, I’m really curious to see what happens. Y’all have any predictions at this point? – Well, if you feel the grated dough, it’s a lot softer than either of these. And I think that’s because you’re getting the least even like butter distribution. I think you’re getting a lot more pockets and like smaller pockets of butter. Butter, which is causing it to not be as solid. Because when that butter gets cold, obviously there’s butter mixed very evenly throughout this, which is going to cause it to be solid in the fridge that one you’re getting a little bit less of that fully distributed butter, but you have more pockets and smaller pockets which theoretically should lead to it being flakier. because when you have those small pockets, they turn into steam and then you’re going to get more little flaky bubbles versus this. It’s probably not going to have as much flake to it. – I want to see how far I can throw it. – Okay, well go. – I’ll go long. – So we’re going to bake these off and just see what it turns into. – [Together] Yeah. ((Crunching)) – Everyone, as you can see, we have pies and as you can see, they’re beautiful. And here’s the thing. There’s no fancy crimping on them because this isn’t about beauty. This is about hot, nasty, bad ass science. And I’m not, because I’m lazy. Let’s eat. Whatever, what nobody believes in first. – I bumped it. I’m wiping it. There’s so many diseases on this floor, but I don’t care. – Yeah, we got hepatitis Q. That’s a perfectly fine pie. – Oh, it’s great. Yeah, it tastes like a, whatever the budget version of Marie Calendar’s is. Like, Marie Calendar’s is a little too expensive for you. Sorry, Shirley. Like a Shirley pie. Okay, food processor. – What? What happened? Why does Lily look so guilty? She looks like a dog that just wet the floor. – She did. That’s the cube you were talking about. I need crusts. I can just get a little piece. – That’s no better. – I noticed a difference. – Do you? – Sorry I need a. – Try this crust I think this one is chewier. – Can I say something that I didn’t want to say earlier? But I’m a food processor pie crust hater. – Trevor, why are you a hater? – In general or about the food processor? – Both. – In general, it’s my disposition when it comes to food processor. I just think that when you agitate the flour that much with the butter, I think that’s why it’s so chewy like that, it’s because you’re activating gluten in it just by moving the flour like that which you don’t want in a pie crust, you want to just mix it until it’s just come together. And that’s what’s going to give you the flakes. So even though this is room temp butter that you’re just mashing in there, you’re still not agitating the flour a bunch. – I didn’t think about that because gluten development is like the enemy of, like, crispiness. Right? – Yeah. Like gluten is chewy and chewy is going to break crispy. Yo, just like break off the crust on the grated one. – I really enjoy that one. – Yeah. This is significantly better. – [Lily] It’s like perfectly flaky. – You can see the flakes. – Yeah. – Oh, yeah. Pie crust science. – Dang, man. – I don’t want to try anymore. – Even the bottom’s got better flakage on it. The bottom like you see that kind of uneven browning that you get from like the butter leaking out of the flakes. – Oh yeah. You definitely see that flaky. – It feels really good to have all those things that I like pretend to be really pretentious about, you know, like, oh yeah, you’ve got to, you’ve got to use the pastry blender and, you know, use your cubed or your grated butter or frozen into it. And then it like actually works. I’m like, Yeah, I’m not stupid. – I stand by mashing. No, God it’s like a dog ripped the steak out of my hands. Wow. I mean, I think we got a clear winner here, right? Great. That means – [Together] This myth munched us. – We’re learning. Well. Let’s see if winners and losers, what? Who mangled the pie? – I didn’t do it. I didn’t do it. ((Music)) – I got a little bit of the post Thanksgiving bloat, now you see that. And suddenly your old timey strong man all right, Myth Munchers. let’s see what myths did munching have has happened so first up we found out you fist a turkey good things happen you should do it. But honestly make a side on the casserole dish because you’re sort of limited to how many people you can feed based on how big that turkey’s cavity is. There’s a metaphor there. Second out. We found out that roux does give you a better flavor overall than cornstarch slurry, because you can toast it. And then ultimately corn starch texture is not for everyone. If I’m being honest, I still really liked it. However, potatoes does not matter, the temperature of butter. Just like, do whatever, just do whatever. If your butter is already cold, throw it in. If you’re butter’s melted because it’s been in a Burbank parking lot for a while, throw it in. Does not matter. So we’re giving ourselves a freebie on that one because all three of them won. Finally, I’m so sorry, pie crust. Need some Martinelli’s to cut through all that fat pie crust turns out when you grate it, you do end up with bigger flakes when you throw it in the food processor. That was honestly the worst pie dough. And then room temp butter though. Like you can kind of just mash it into your pie dough and it’s going to be perfectly fine. Everything’s going to be okay because you’re around people you love. – Okay. – No. – All right, fair. Trevor, how man did you get right? – What up, it’s Trevor. One half of the BPB boys, and I guessed casserole dish, roux, room, temp and grated. Suck it. I got three, with the freebie. – Yeah, Vi, you’re not Vi. – I’m not Vi. – L, how many did you get right? – I said casserole, roux, cold, and grated. Vi, this isn’t your scarf. It’s my scarf. You gave it to me. Mom, Mom. I got three right. – With the freebie. – We don’t have to keep saying with the freebie. – I just want people to know. – Casserole, roux, room, temp, grated, gobble, gobble. Three. – This is why it’s important. That’s why it’s important. Josh, how many did you get? – Casserole, cornstarch, cold, grated. I tried to draw a hand turkey, but I forgot whether or not they have ears or antenna, so I drew both. I don’t think scores are important on Thanksgiving. I think, no, I got two. And literally everybody guessed the same thing except I was the only one that said cornstarch slurry. If I’m being honest, I thought that was the better one. So you know who really lost here today? Me, technically. Still, I got to do the thing that I said earlier where I do the turkey dance. – [Josh] She’s like, here. She’s like, there’s a lot of arm movement. – What kind of turkey is this? – Her hips are kind of, the turkey is whatever we wanted to do so we can kind of see her as a dancer. – You look like you’re on an audition for Magic Mike. – She’s doing a lot of gyrating in that, but. And there’s like a silhouette. Somebody shade me, Turn all the lights, and then it’s like. I hope you all learned something today about both cookery and the Thanksgiving spirit, and that when you surround yourself with good family, I only have five more seconds of monologuing until I pass out and good friends. Welcome to the Olive Garden. Fist your turkeys. See you all next time. – [Josh] Check out the Mythical Kitchen team’s Thanksgiving picks on Sporked.com