I was so sad when the video ended☹️

@lyza93

7 жыл бұрын

same

@trnrk_

7 жыл бұрын

Ikr!? I was like, "really? that's it?" And then I went to her channel to watch more lol.

@stephaniem9836

7 жыл бұрын

Ben Rebeiro Me to!

@aisharashid7246

7 жыл бұрын

Ben Rebeiro I was sad too ☹️☹️☹️

@jemmaj2919

7 жыл бұрын

same haha

"A hit!" * carnival noises, loud kazoo * "A myth." *demonic whispering*

@naominigel1

4 жыл бұрын

so don't waste my tiiiime

@davidbustamante7145

4 жыл бұрын

Should have beer hit or sh- *FBI OPEN UP* Crap

@sensualsquelch

4 жыл бұрын

I love this comment

@MurdererAnnabel

4 жыл бұрын

I thought I was the only one 😂

@yurigacha-san1367

4 жыл бұрын

*So don't waste my tiiime*

"So don't waste my tTttIiimmMeEEe"

@litalhaupt

3 жыл бұрын

I always dance to that lol💁‍♀️

@purplemoii4064

3 жыл бұрын

@@litalhaupt lol me too

@official_aperson

3 жыл бұрын

That gives me goosebumps

@popinderseth9707

3 жыл бұрын

3:21 incase you need it :3

ˢᵒ ᵈᵒᶰᵗ ᶭᵃˢᵗᵉ ᵐʸ ᵗⁱᵐᵉ

@robyngrey68

4 жыл бұрын

😂 love this comment

@walnutsandbeastiality866

3 жыл бұрын

,,Don't waste... MY MOTHERF***NG TIME!!!" (Al Pacino, Heat, 1995)

I need a button that plays the “So don’t waste my time” sound effect whenever I hit it

@mackenzie3623

4 жыл бұрын

5:27 actually is a little better

@ladybirdg5658

3 жыл бұрын

Yeah, like a "that was easy" button but aggressive

@robertdoherty2001

2 жыл бұрын

So that’s what she was saying; couldn’t make it out.

Ann Reardon - not only teaching us how to cook that, but also about the scientific method!

@doc5441

7 жыл бұрын

👍🏻

@trnrk_

7 жыл бұрын

When you take baking and make it a chemistry lesson, you can't not love it!

@slushyislush5077

6 жыл бұрын

Right she needs to teach today's scientists how to use the scientific method instead of grand math equations to prove an untestable theory.

@jessicaz533

5 жыл бұрын

I also recommend Xiao Gao Jie’s magic ingredients which is a fantastic cooking/baking channels with great recipes, she also tests how changing the recipe slightly changes the resultant food. There’s English subtitles and I found that she debunked quite a few baking/cooking myths as well

@teamleo1673

4 жыл бұрын

I love how Ann is devoted to teaching us, not just to getting views/money

The "so dont waste my time" Is just a tad bit creepy.....

@designedbyckb5427

7 жыл бұрын

Yess!

@laurenblackwell1321

7 жыл бұрын

ya I agree

@zeenat174

7 жыл бұрын

Lol 😂 I loved it 😁

@veerazzz2664

7 жыл бұрын

Craft4Life1234 ik right 😂😂😂

@shooky5522

7 жыл бұрын

Craft4Life1234 hahaha oh god

The butter tip is actually really useful. Glad I watched this video.

@bexproctor360

4 жыл бұрын

Genuinely? How is that useful? Butter is fat... Fat melts when warm... How do you not know that?

@JudyCZ

4 жыл бұрын

@@bexproctor360 This hack where you can soften the butter just enough with only minutes spent is not necessarily something that everyone would think of.

@andresvalera1430

4 жыл бұрын

If you have a microwave just put it on low potency for some seconds and it will soften it much easier, I don't know about a whole stick because the center will be cold but something like a 1 or 2 inch cube will work, of course the potency and time varies from microwave to microwave so check every 5-10 seconds that it's not melted :v

@eggbabe83

4 жыл бұрын

@@bexproctor360 of course we all know that. I just wouldn't really think to specifically put a steaming cup over it to soften it.

@Abcde-ww3hs

4 жыл бұрын

JudyCZ wouldnt it take a bit to boil the water though?

The macaron hack only applies to the Italian meringue method.

@eunmiine95

5 жыл бұрын

Yes, true! French sometimes doesn't need to form a skin at all.

@Clemnep

5 жыл бұрын

@@eunmiine95 it's the other way around, only italian meringue don't need to rest

@israelarja9457

4 жыл бұрын

Clemnep what

@israelarja9457

4 жыл бұрын

Dana Corbin what

@israelarja9457

4 жыл бұрын

I’m confused

Wait, so the whole "leaving macarons out so they form a skin before baking" thing was false? Just about EVERY macaron recipe I've seen had them sit out for almost an hour before baking. MY WHOLE LIFE IS A LIE!!! D:

@kmpadayhag

5 жыл бұрын

The Great Sariel depends probably which country you're in.. i tried resting and no resting, forming shells made me do successful macarons

@thesassysasi7597

5 жыл бұрын

It depende whether you are using french or italian meringue 😊

@Emma-zz2jz

5 жыл бұрын

I think it depends on what kind of meringue you use

@yogurLAPIZ

5 жыл бұрын

O have to say I studied pastry and bakery, the resting mode is the way they teach you, and also after filling you need to leave them in the fridge with a bit of water in a trail underneath so it moisturizer the macarrón making it more soft inside but crunchy outside, this way we obtained really good looking and tasting macaron but I have seen a lot of internet and videos in America or others places they do it differently, of course I follow the professional method that I was taught. XD

@minhchauduongthi1603

5 жыл бұрын

It depend on the rescipe. There is rescipe with just normal sugar pull in. And a rescipe with they cook the sugar with water, this rescipe you dont need to wait. It dry so quick to be honest

im addicted to hearing "so dont waste my time"

@luupo7192

4 жыл бұрын

M y t h

@Alex632

4 жыл бұрын

Me toooo. Feels like a song

Didn't know the macaron one was a "hack" literally every macaron recipe that i've seen tells you to let it form a skin....

@kirbybie

4 жыл бұрын

Linn Jansson same ! i was surprised

@ranaashraf12

4 жыл бұрын

Yeah!

@Certainvie

4 жыл бұрын

It only applies for a certain Meringue and your environment

@rdu239

4 жыл бұрын

Some even let the macarons sit for 40 to an hour before baking.

@moi_kanal

3 жыл бұрын

I tried several times not to rest them and it was a big fail, they did not form a foot and Cracked... So... Maybe it has something to do whit the humidity🤷‍♀️

Ann just busted some massive baking myths! I thought the "oil in the egg whites means it won't whip" and "let the macarons develop a skin before baking" were the LAW. Crazy!

@NWolfsson

6 жыл бұрын

Actually in cook school we were told that the egg white and whipped cream's recipient has to be perfectly clean, but I think that was more related to the fact those are usually used in "cool" bakery, thus cleanliness of the tools is very important... and of course a squirt of lemon juice/vinegar to set it at the end But I gotta admit I was quite aghast to see them eggs whip with a whole spoon of oil in it XD

@va.1943

6 жыл бұрын

Exactly!!!! I don't wanna know how many egg whites I threw out because a tiny bit of the yolk was in them and I couldn't get it out... Thinking those would probably have whipped up fine is kinda sad now

@waffledressing9856

6 жыл бұрын

Vanny X its never whipped up properly for me when I get even the TINIEST bit of the yolk in my egg whites.

@princessnaomi6856

6 жыл бұрын

I think the macaron thing is a bit vague. Depending on the method you use to make macarons the step may or may not be necessary

@angelina-oj3qh

6 жыл бұрын

Vanny X you’re right to throw it out if there’s yolk in the egg white though!! yolk is an emulsifier so it causes things that don’t normally combine to mix together. egg white and air don’t mix, and that’s how it becomes fluffy. yolk doesn’t let it whip up

Myth, so don't waste my time!!!😂😂😂

@shooky5522

7 жыл бұрын

*sodontwastemytime*

@toxify007

7 жыл бұрын

Isabel Hernandez I laughed so hard every single time 😂😂😂😂😂😂

@bread7865

5 жыл бұрын

aaaaagggghhhhhh thats a little creepy

@DaughteroftheKing527

5 жыл бұрын

haha

@DaughteroftheKing527

5 жыл бұрын

love it girl

I found that before I had a convection oven the macaron skin theory actually worked. If I didn’t make them form a skin, I wouldn’t get feet. Now that the new oven is convection, the skin on a macaron don’t matter. So I think this myth/truth really depends on your cooking appliance.

@starrychloe

4 жыл бұрын

All ovens are convection ( except microwaves). Convection just means hot air moves around due to differences in density. She has a forced air fan oven in her actual recipe video. Not waiting only works for her due to filming in a dry low humidity desert climate of Australia. They will crack in high humidity without waiting.

@yingxiawei821

3 жыл бұрын

Also depends on the type of meringue you are using

@vorong2ru

2 жыл бұрын

@@starrychloe well i've got a gas oven which has no fan or any proper airflow so that's probably what he means

The macaron one threw me for a loop because leaving them out to form a skin is like a cardinal rule on every baking show I’ve seen

@starrychloe

4 жыл бұрын

I tried not waiting and they cracked. Don’t listen to this video. She filmed it in the desert country of Australia with no humidity. I followed her recipe to the gram.

@emmaisvibing9843

3 жыл бұрын

@@starrychloe am i the only one here who LOVES imperfect and cracked macarons?

@jawjagrrl

3 жыл бұрын

I've seen people on the British Bakeoff not rest them many times and they worked?

@tsm688

2 жыл бұрын

@@starrychloe Correlation is not causation. It may be random - sometimes they crack anyway. Lots of myths are devised to explain random behavior

That's funny, I live in Slovakia and I was always taught that CHILLED eggwhites whip up much better. My mother taught me to separate the eggs and then put the eggwhites in the fridge for about ten minutes before whipping. Apparently, different countries have different myths :)

@annette069

7 жыл бұрын

Same here, I've always heard to chill the egg whites before whipping them.

@Illusionentochter

6 жыл бұрын

Someone from Germany here, same. And also i was taught to put a pinch of salt into it. :)

@Nat.ali.a

5 жыл бұрын

Chilled whites will make a more stable meringue, but it will take longer to reach stiff peaks. Aged whites will reach stiff peaks in shorter time, but will be less stable, and room temperature is like in the middle between this two.

@karolina285

5 жыл бұрын

In my country any recipe involving whipped egg whites says that eggs needs to be in room temperature and you should add a pinch of salt. Also if egg whites are with just a drop of egg yolk it won't whip. I recently baked a cake and found out that the latter is not true on my own skin but as for room temperature eggs it was always like that. Once I forgot to take out the eggs from the fridge and I couldn't whip the whites even if my life depended on that. Maybe eggs in my country are weird..🤔

@diegoiunou

5 жыл бұрын

@@karolina285 my mom saw me dropping a tiny bit of egg yolk into the whites and chastised me really hard, stating that I would fail miserably... But the meringue came out just fine !

Oh my I am so late, sorry youtube studio app wouldn't work to make the video public. Not a good time for the app to fail me! Frustrating drive home to my desktop computer and now we are good.

@LongTran-qp9bt

7 жыл бұрын

How To Cook That can't wait to watch the video

@menaschannel3609

7 жыл бұрын

How To Cook That I'm so early

@tzukooksatzu7800

7 жыл бұрын

How To Cook That its ok at least you made us happy and given us tips to

@RetsuNii

7 жыл бұрын

Haha you tricked us about the egg whites... XD

@saminaislam9607

7 жыл бұрын

How To Cook That ann watch buzzfeeds baking hacks video and try some hacks

I just love how typical Ann is just oh there’s a myth? Well I’ll just whip up macarons that are notoriously hard following a recipe I painstakingly developed.

0:34 I love how she pronounced "chocolate chips" it sounded so funny 🤣

@breda-lee7201

3 жыл бұрын

Hahaha! Yeah! she had a funny stop between "chocolate" & "chip" lol

@app2530

3 жыл бұрын

It's like an Australian impulse to try to shorten every word and add y to the end.

@bridgetpearce7612

3 жыл бұрын

@@app2530 are you Australian?

MYTH *Whispers* "So don't waste my time." 😂😂

@HowToCookThat

7 жыл бұрын

😉

@margo_egg

7 жыл бұрын

How To Cook That Oh my goodness, I got a response from Ann Reardon herself!! I'm so happy right now! I love your channel. ❤ I've got quite the sweet tooth.

i love how ann works so hard on her videos they are practically beyond amazing keep up the good work❤❤

@HowToCookThat

7 жыл бұрын

You are so encouraging Heba

@MeriamAlSultan

7 жыл бұрын

And I hate how other KZreadrs who jus steal others ideas get 10 times more views than the original creator and make a lot more money!

@autumnpolk6348

7 жыл бұрын

Hi Ann, I was wondering if you could make a 3D truck cake? I've been looking all over for one and none of the other bakers I've watched have made one, I love your 3D cakes and how much love and effort you put into them so I thought it would be so cool if you made one 😊

Hit or myth I guess they never bake Huh (heh sorry)

@gachachipcookie8213

5 жыл бұрын

Lol

@jasminechhuo6567

5 жыл бұрын

You got an egg I bet it doesn’t whip muah

@nerdynarwhal3297

5 жыл бұрын

I wanted to make this joke but you beat me to it

@mehdiramzanzadeh5401

5 жыл бұрын

Ur baking muffins I guess they don't satisfy ya

@alsabalsa2084

5 жыл бұрын

I was just about post that XD

I don't bake but still watch your channel. I love it.

Genius! What's sad is how many times I've heard these things and just taken for granted that there must be some truth to them and I usually consider myself a skeptic. Glad to have been told the truth. That being said every time I hear the word myth now I'll probably whisper "So don't waste my time" quietly like a weirdo.

@HowToCookThat

7 жыл бұрын

haha ... glad to have helped :)

thanks, i giggled everytime i hear "don't waste my time" so funny, i knew some of them to be myths

I love the so dont waste my time, never change that 😉😂

the flour dusting thing works a lot better with things like cake where the batter is a lot looser than the muffin mix. I remember trying to bake with m&ms in my cakes and I never dusted them (didn't know about it) and they ALWAYS sank to the bottom. broke my heart. apparently the reason it works is bc of the gluten in the flour forming bonds and maintaining the thing's position in the batter.

@roualhoujeiri5905

4 жыл бұрын

The dusted ones in the video also looked prettier, they maintained their shape and gave extra rise to the muffin. The other ones looked squashed and the muffin was a bit flat. I will definitely use that technique!

@dcwatashi

4 жыл бұрын

I thought I was the only one who noticed that the muffins that had the chocolate chips dusted in flour actually turned out better

Think of how ann readon works hard to her career and being a mom and making us happy. She's so inspiring

Your drawing and editing skills are amazing!

@HowToCookThat

7 жыл бұрын

thanks so much RAYSA

@Korpionix

5 жыл бұрын

Not to mention cooking!

Lol my dad's been going crazy trying to make this recipe that calls for whipped eggs. He'd probably throw himself out a window if he knew all the tips he was using didn't work!

"so don't waste my time" - brilliant touch!

Your editing skills was phenomenal! 👏👏👏👏👏👏

@HowToCookThat

7 жыл бұрын

Thanks so much Aimur

@tzukooksatzu7800

7 жыл бұрын

Ainur Akmar yeah i know ringht it was bom👌👌👌

@salmadeiri9713

7 жыл бұрын

How To Cook That hi Ann I am salma I think u remember me I commented on your edible fidget spinners video So ya Your skills optimize me and my life

@TheTastyVegan

7 жыл бұрын

YEs! We try to learn a lot from her for our recipe videos!😊

@marktwain8727

7 жыл бұрын

agreed!

Ohh. I've heard of all of these hacks and I thought they are like, rules or something. Like the macaron one. All the recipes I've seen so far has told me to let them sit until the outer layer is like a shell, but it turns out that it doesn't even matter! :) Anyway, thank you for explaining these and telling us for what purpose are these steps being used for.

@danielapatcan1309

7 жыл бұрын

Hale Of A Day acually my macarons craks every single time if i dont let them rest!

@xamanthamarieporioerivera1676

7 жыл бұрын

Really? :O Then I wonder why Ann's didn't crack? :O ohhhh

@xionmemoria5939

7 жыл бұрын

To be honest, cracking is only a problem if you've got an improperly made macaroon mix. It can help save over or undermixed macaroons, but if you actually make them right to begin with, they won't crack.

@ChiiSan09

7 жыл бұрын

Daniela Patcan are you in dry climate or wet? if it rains a lot near you then the moisture in the air will mess macrons up

@annette069

7 жыл бұрын

I noticed in the video the ones that were baked immediately weren't as smooth on top and had a little bit of a "nipple" whereas the ones that sat were nicely smooth.

I can't believe the macaron one was a "hack." I thought that was just how you make macarons, like it was just part of the process. Ive never seen someone make them without letting the skin form! Crazy to see that it actually made no difference!!

I find room temp eggs are still good when baking. If you're making cookies or something where you're creaming butter cold eggs can cause your room temp butter to cool and break the emulsion.

@viethuongvothai686

4 жыл бұрын

Jordan Neff i don’t even cream the butter lol. I use browned butter which spread more, give more flavor, and make the cookie the texture i like.

Macaron: "So this is a MYTH" Me: MY LIFE IS A LLLLIIIIIIIEEEEEEE

@justbenny6968

5 жыл бұрын

Macaron. A macaroon is a coconut cookie. Meh-ceh-ron

@elivdb

4 жыл бұрын

Whisper: SO DONT WASTE MY TIIIME

@babo152

4 жыл бұрын

Caught in a lieeeeeeeeeeeeeeee

@egg9960

4 жыл бұрын

Kim Taehyung OMG how did you know I'm an army lol

@babo152

4 жыл бұрын

@@egg9960 I'm an army detector you know?

I love the fact that even tho Ann has a large channel she still makes time to talk to her subscribers 😍😊

As far the oil in egg whites go, it was only important back in the day when egg whites were primarily whipped by hand. In the days of electric mixers, it's less of a factor.

I laughed everytime at "so dont waste my time" 😂

i love how to cook that as i love baking this channel helps me and yeah they always brighten my day.

@menaschannel3609

7 жыл бұрын

Paul Willoughby she is amazing isn't she

All i keep hearing is “Dont waste my time” i love it!

I love the little whispered "don't waste my time"

I use the hot cup and butter hack quite often esp during holiday baking and I, without fail, forget to get the butter out of the fridge.. I also learned at a very early age to coat my fruits in flour before baking so they don't sink. This video is very informative and I loved it. Looking forward to learning more from you guys!! I'm happy I found y'all ❤

@CB-bk9ze

5 жыл бұрын

Grating the butter works to in a pinch

"Don't waste my time" LOL 😂

Love the “dont waste my time” whisper 😂🤣

Awesome tests! I really appreciate the precision of all your testing. And you're presentation is excellent. I just discovered your channel and bringing through all your videos.

I thought room temperature eggs in baking were important because a cold egg would curdle resolidify your butter and "curdle" your batter/dough/whatever

@iriswaldenburger2315

4 жыл бұрын

Usagisxlove and it can. She didn’t test the “hack” in all environments

"don't waste my time" lol i love it and im stealing it as my new saying , btw you are a total rockstar in the kitchen i am so grateful you spend your time teaching whoever wants to learn how to be a legend in the kitchen xxx many thanks hugs and kisses xxx

The butter one. Bless you for sharing! That's one of my biggest issues, I so often forget to get the butter out to warm.

@mygirldarby

5 жыл бұрын

You can also soften it in the microwave. Just put the wrapped stick of butter in at 7-10 second intervals.

@viethuongvothai686

4 жыл бұрын

S Darby not everyone have a microwave

I love how fast your videos go, other you tubers take agesssss to see if it is fake, but you just get straight into it :)

This is one my favourite videos you've made, Ann. I'd love to see another baking hacks tested video!

Gorgeous work Ann, you're such a gem. This channel ought to grow more in the near future

@HowToCookThat

7 жыл бұрын

Thanks Mad girl

I'm fascinated by how such myths spread all over the world largely unchallenged. Apparently people do not actually ever test the explanations they give to their audience. They just take as gospel what other people have told them. Shocking but not suprising. Humans really aren't that smart. They largely seem to profit from the knowledge, that a tiny percentage of experts, scientists or skeptics created. I'm always glad to see actual free thinkers like you though, who actually test their believes and question everything. Without knowing it (or maybe you do know it) you're teaching people a valueable lesson that goes far beyond cooking. Thank you!

@pinkmuffin9842

4 жыл бұрын

Sometimes they know it doesn't work but they want viral content.

@clairepettie

4 жыл бұрын

I know I never questioned the "tips" I was given by my grandmother because grannies usually know better. I'm now wondering how many of them were just old wive's tales.

@berserkisdead357

4 жыл бұрын

I mean that's why religion still exists

@stauffap

4 жыл бұрын

@@pinkmuffin9842 Yes, sometimes it is done to produce viral content, but often those are things that are in old cookbooks or things that have just been repeated so many times, that people believe them without questioning them. I imagine that these things spread like urban myths and superstition. And schools generally do terrible job, when it comes to teaching scientific thinking, how to research, the weaknesses of the human mind and skepticism. This stuff really doesn't come natural to us. Superstition comes much more naturally than skepticism and scientific thinking, which is why people will generally be superstitious and gullible if they haven't been thoght skepticism and scientific thinnking.

I love the stop motion you use for your videos. People don’t realize how long it takes to do that!

I just found your channel today and I LOVE it! Binge watching them AAALLLLLLL......

i love that "don't waste my time" bit hahah 😂

It sounds like if someone with a lisp tried to sing the "hit or miss" song "Hit or myth, I gueth they never myth huh? You got a boyfriend I bet he doesn't kith ya"

@ewwmorons

4 жыл бұрын

Thomething mithing?

@ghostly.t3a

4 жыл бұрын

DearSofu_ Hansen that’s what I thought 😂😂

@mohana-ivanaraymond3820

4 жыл бұрын

@Panacatita Atom same. I got a lisp so when I'm singing for my family they are like what in the world are you saying. They only person who understands me immediately is my CT teacher (she also has a lisp) and my dad (he also has a lisp)

@ambers5247

4 жыл бұрын

Mike Tyson is quaking

@marsbars9114

4 жыл бұрын

I thought she said hit or myth just bc she didn’t want to say hit or miss

❤❤❤❤❤❤ Love you ann keep it up!!! Dave and the children are sooo lucky to have a person like you in their lives!!!👌👌

This was really helpful! Thanks for taking the time to test these! Saves me time in the kitchen 😇

Yes, please do more of these vids! so helpful❤️

For the one with the macarons: First time I baked macarons, the foot spread outwards and it because a sad, burnt shell because I popped them straight into the oven. I think the reason that there didn't seem to be a difference in this video is because I usually leave mine out for 40 to 50 minutes instead of 20, until i can easily drag my finger across it without anything moving. They lifted right up easily, with about a 1 cm foot. When you put your finger on it, it still seemed like the skin was a bit too thin, as a part of the skin lifted with your finger. Of course, there are also a lot of other variables, so I could be wrong, but that's just my experience!

I love these! I even like your trailer about a thrillian times more than cake decorating videos. 😄

Ann I just joined the "How to cook that? Website and I tried to comment on it but there was no option on how or where to comment, Where or how did I go wrong. By the way I just wanted to tell you that your website is the ONLY ONE that shows me how to use not only grams but cups, so for that I would LOVE TO THANK YOU. I do not own a scale so it's good to know that there is someone out there that understands that. Again thank you so very much for adding the cups to your recipe. Lovelee

“So don’t waste my time” haha Great video!! Thanks for sharing

Hi my mum is a cake decorator and one tip is when you bake a cake put a tray of water underneath so the top is moist and not burnt.😀😁

@rainbowcherry1555

7 жыл бұрын

thanks

Hi Ann I love your baking hack series so could you please make more of these

Ahhh, it makes me so happy that you understand the scientific method 😊 Amazing video as usual. I know I'm late but I subscribed and am soo excited for your recipe book to be released! 😋

“Don’t waste my time” that took me a few myths to realize what they were saying. Lol

When you cut the butter is was so so so satisfying 😂

I love the simple animations. They are cute and fun to watch, as well as easy to understand

I love that you do those stop motion parts it’s so cool

I'm actually in love with this channel 😂❤️❤️

@HowToCookThat

7 жыл бұрын

thanks Mkiyah

Great video! Thank you for testing these for us:)

That butter softener looks great - will be trying it soon!

Ok but that macaroon animation was one of the cutest thinfs I've ever seen

Don't waste my time ahahah loved that

This video is incredible, I love your emphasis on proper experimentation and explanations for things people believe!!

I love the animation dime with the drawings and stuff! It’s one of my favorite things. :)

LOVE that "myth" soundtrack! Lol

Ive been a long time subscriber and i will always be☺️ your channel has developed rapidly and im amazed ✨

I LOVE the "so don't waste my time" 😂😂 LOVE your channel, totally subscribing!!

I just recently discovered this channel and i love it, glad youtube recommended it to me 🥰

I cant believe I got to this video within 1 minute of it being uploaded!

Thought she was gunna say “hit or miss” LOL

I loved this video! Amazing editing and useful information😍

Thanks so very much for taking all this time to educate us ❤️❤️❤️

"don't waste my time" I want this in every video lmao

"s o D O N T W A S T E M Y T I M E" *spits out drink*

Loving the animations and artsy creativity 😁💖

Great methods for testing the hacks. Love this

“Don’t waste my time...” was FREAKY! Loved the rest though!

So about the macaroon thing, that was the recipe of yours that i followed and no matter how many times i banged the tray, i got cracks. There must be more factors. Perhaps air moisture and temperature make a difference. I never tried the skin method but because I'm vegan now, i'l have to use aguafaba, so i'll have to try both again.

@danan9061

4 жыл бұрын

? I think you may not understand. Theres no animal skin. The top just gets not sticky

@mothdoc1909

4 жыл бұрын

Day Amaryllis she meant she can't make normal macaroons anymore because of eggs, not because she thought it was animal skin.

I’m so happy you make these videos!! If you didn’t, I would’ve ended up trying some of these and especially some of those “so yummy” and “5minutecrafts”

Hi i started watching your videos 2 weeks ago and i started loved it♡

the chicken was so cute🤗🤗. thanks for this helpful video ann💗

Omg I got scared when I heard "so don't waste my time". I took off my earphone lol

I just started watching you yesterday and I wanted to start baking, there's a store near my home that sells baking stuff, but I literally have no experience in cooking. I really want to make small stuff like cupcakes and muffins, but I literally do not know what to do! EDIT: thanks for mentioning the macaron recipe! I'd love to try it!!

I love how much you inform and do research for your audience

I like when it is myth is says “don’t waste my time”