Debunking Pine Needle Soda, a Medical SCAM & flat cookie hacks | How To Cook That Ann Reardon

Ann, thanks so much for the shout-out, and I'm glad you liked the Niceta (woman who faked a brain tumor) video. Your channel rocks! (Though I personally remain a mess in the kitchen.)

I've heard that flour in different places, maybe from different strains of wheat, can also produce different results in cookies. Or in cakes, breads, pasta, etc. Empirically at least, flour in the northern US tends to be drier and denser while in the southern US it's fluffier. Can compensate a little bit by sifting it but there is still just something different about it. One brand I've tried has also consistently needed extra water to come out right in anything, so manufacturing process? Or they just use a really dry strain.

Environmental conditions could affect it as well - humidity or pressure? I would guess pressure does because there are high altitude special directions on some cake mixes. I would love to see you test these Ann!

Once, my mother and I had an issue with our cookies going flat because we put the brown sugar in at the wrong time. We forgot to put it in with the butter, so it got put in after the flour had been added (when we realized what we had done) and the end result was a cookie that turned to liquid in the oven, never cooked all the way through, and developed holes. When looking around online, I saw people saying the order mattered, and people saying it didn't

In my country we might sometimes enjoy a pine needle tea, but that of course uses boiling water that kills the undesireables. Never heard of this soda before!

YES!!!! I am SICK of telling Americans that "cups" aren't a measurement of anything!!!!

I love your channel so much <3 your dedication to debunking all these myths (especially dangerous ones) is really commendable. And it's really nice to see you debunk cooking advice to lessen confusion
edit: to y'all getting so annoyed over the pine needle soda: nearly all of u cite years of brewing experience. obviously kids will see tiktoks and try to replicate things without any knowledge or safe food handling practices. that's who ann makes this kind of thing for.

(Only watched the first bit) Hi, love your video's but I'd recommend to point the camera more up when you record yourself. Generally your face should be in the middle of the camera so that it looks like you are talking to the viewers. It don't ruin the video but it's the first thing I was thinking about. Other than that, you're great.

What website do you use for the reverse image search?

I found it really interesting, I would liketo know more about kombucha or sourdough and how it works!

Sprite? XD my dudes that's booze. It's good that people are learning about homebrewing at least.

On chocolate chip cookie recipes, you can absolutely get very different results by changing the ratios of white to brown sugar as well as things like the number of whole eggs versus egg yolks, softened butter or melted butter. I worked in a restaurant for a while where we did just that. We used the "back of the back" recipe and simply varied it based on a some pretty basic notes to get different cookies so we weren't always serving the same ones.

I've made a batch before and in the same batch I had flat cookies and non flat cookies. Everything was mixed completely and I was putting them on the cookie trays randomly so each tray got different parts. Depending on the recipe though heat can make a difference or something similar to that as the only difference was one was put on the top shelf and the other was on the bottom shelf

I’d never heard of pine soda before. I’ve made pine needle tea because you can get some vitamin C out of it, and I find the flavor pleasant. (I live in Maine, and have a lot of White Pines in my back yard!) Of course, as with any berries, veggies, or herbs I grow or harvest in my yard, I do clean the needles before brewing my tea. Now I’m curious what the best way to clean backyard produce is. 🤔

last item: it's a shame the "expert" chose money over professionalism, giving others in the same field a bad rep, also the reporter made a mistake not to ask for 1 or more second opinions, maybe even a rescan to show there's no doubt about the photo being edited or using faulty equipment
(I spotted right away that 2 of the 3 photo had exactly the same "blob" in a slightly different location which made me think something was off. And being insane or lethargic is some you can act like to get what you want though there's a risk you drop the act too soon)

Wow so much misinformation out there.

Yeah, I've always known that I'd cookies spread it's because the butter ran out. Gotta add more flour or less butter or give it time to hydrate which is why i suspect the fridge time helps.

You can ferment pretty much anything - I personally really like Quince fermentation.
But pine needles don't really taste that good for me.

My highschool culinary teacher told us you can swap out the fat for different textures. Shortening in place of butter would make a thicker, cakier cookie or oil instead of butter would make a thinner, crisper cookie. We tried swapping the oil in brownies out for butter and they came out chewier. Very good stuff.

Hi, canada calling; light beer is 4%

One of the fungi could be Cryptococcus :S

Who ate all those cookies? Why did no one call me! 😢😢😢

As someone who enjoys baking this was very fasinating.

I love the surefire confidence of people in the clips contrasted with mom Ann's "okay sure lets try it 😇" and none of them are right
Amazing video

"soda spreads powder puffs" what are you TALKING ABOUT

Nighthawkinlight has a video on factory optimization which greatly reduces the amount of work necessary to test many variables.

Loved the rigorous comparison of different cookie cooking methods! Another great video, thanks for everything you do to spread accurate information

The Bread yest does die in the ove, but i gets recontaminated instantli at the bakery... Thus why it aleays gets moldy if its old

I'm curious to see how yeast on pine needles would leven bread and what flavors it would give the bread.

Thanks for this amazing video. I’m very into making kombucha, have my scoby and drinking it very often, after seeing this I don’t know how “healthy” it is because the sugar and the fermentation, yeast and alcohol levels, it would be great if you do a video explaining and breaking up the process of creating kombucha at home, pros and cons.

The pine nidlee soda can be dome with ginger too

Pretty much all food has yeast on it - try swabbing some fresh grapes and see how much you're getting from that! The white powdering coating you can see (esp on red grapes where it's more obvious)... is mostly yeast! It's why grapes turn into wine so easily! But living yeast is *everywhere*!

black spruce was used for beer for colonial american army, and is also the whole tree is edible :)

By baking powder (not soda) i think they mean ferment ... Here where i live you get the bio thing if you ask for lhe pouder at the market

I wish I could find more weighed recipes vs volumetric recipes.

I think I've read that George Washington used to make 'pine beer' with just pine needles and molases; or was it Franklin?🤔

Im allergic to pine so i would never touch this. I cant even be around real christmas trees without a problem

Put Ur cookie in sth that Shapes them (mold ring or cupcake ) and they would be bigger and perfectly round'ed

As soon as I saw the thumbnail, I remembered the only time I had cookies go flat. I looked back at the recipe after and realized I put in too much butter.

anns family is gonna be eating cookies all february

That part about tablespoons and cups in the cookie recipe is why the imperial measurement system is absolute rubbish for cooking. I can't believe people with brains and taste buds claim it's a better system

always enjoy your content

My sister sent me a recipe for Christmas tree liqueur. Shortly, needles from spruce is mixed with sugar and are left until the mix gets a bit mushy. Then vodka is added, and the needles are filtered out.
Tried it but it got too sweet and I made simply too much.

Chocolate and miso? They must mean that sweetish korean one in the brown tub(dark brown tub?). Can't picture using any of the japanese ones, unless you're mad scientist then you could probably make it work🫣

I assume burping the bottle helps so that it doesn't explode on you.

do one more with different fats please.. there's a lot of "let's substitute" cooks out there. Oils, peanut, canola, shortening, lard, butter, margarine.. Let's try and get some people to try the lard ones which will obviously be delicious. dead pan no sarcasm.

When you use baking powder you also have to use vinegar or lemon juice, none of them seems to have brought that up. Also, Hello Fresh is not very trust worthy, as it earned an esteemed award for food safety in April 2022, but issued a recall for potential E. coli in their meal kits five months later.

A control agar dish *chefs kiss

The yeast thing is just like you said, yeast is perfectly safe and the ones that aren't need a large quantity, you can easily taste it, now we don't know what it taste like SMH

Too bad I wanted to hear from you if it actually tastes like sprite

Wow, that reporter didn't even remotely do his due diligence.