Pro Chef Reacts.. To FutureCanoe’s CRAZY TikToks

Pro Chef Reacts.. To FutureCanoe’s CRAZY TikToks

today we’re going to be doing something different 
we’re going to be seeing future canoes Tik Toks   and shorts instead of just one video we’re going 
to be seeing a lot of them at once it’s better that way don’t forget to hit the like button and 
subscribe to the channel if you haven’t done so   already and be sure to check out my other recipes 
on my channel which I do have plenty of now let’s get started it’s called arayas it’s basically 
a meat stuffed pa and it takes less than 30   minutes to make i’ll tell you guys at the end 
if it actually took me less than 30 minutes i thought for a minute there she said aripas what 
she’s making is aras she said they’re going to   be made in like pita bread they’re very tasty 
and delicious they’re super easy to make they are um basically it’s kind of like an impanada 
or like an open impanada arapas are also very tasty and delicious actually there are a lot of 
tasty and delicious things they really are start   by cutting our paway down the middle start by 
cutting my pa right down the middle ground beef and add garlic feta parsley and a bunch of spices 
i also like to add some dried mint and harissa to ground beef we’re going to add garlic my never- 
ending ralet parsley smoked paprika and this Mexican harissa and as always for your chicken 
who adds the wrong ingredients that’s not harisa that’s actually Mexican salsa which is actually a 
very popular salsa by the way harisa is actually a blend of spices and like with rasahanut and 
everything else I’m sure that the recipes vary   from country to country but basically it’s peppers 
garlic coriander carowway seeds again though with other spice blends they vary greatly when you go 
from country to country or town to town depending on where you buy it and open up our pita house 
and start stuffing them we’ll open up our pa   and start stuffing it i like to add a lot of 
meat that way they’re a bit more filling i like to add a lot of meat out of habit sear them on 
both sides until golden and crispy you want to   be careful not filling these too thick because if 
you do they’re not going to cook as quickly i mean it’s like anything no if you make a burger like 
this thick it’s going to take a lot longer than   a burger that’s this thick isn’t it so if you want 
it medium or you want it a little underdone that’s fine but when you’re dealing with ground beef or 
ground meat for that matter it’s very important to be extra careful because you can get food 
poisoning easily with ground meat the bacteria is not just on the surface of the meat when you 
grind it up it gets mixed in with the rest of the   meat so while you can have a steak medium and 
not get sick with ground meat the probability is a lot higher both sides in the pan until 
golden crispy and I promise the meat fully cooks something tells me the meat is not cooked so I’m 
going to throw into the air fryer for 8 minutes this one’s a little too thick this is what I 
mean by make them thinner that way it fully   cooks 8 minutes in an air fryer on top of it 
the thinner one is much better so let’s give it a taste and 113 my first time having adas 
it’s like a more tidy flatbread burger took me almost an hour for some reason but I’ll give it a 
9 out of 10 all right thank you you know looking   at this recipe though it actually does look like a 
good recipe so I think it would be tasty but like with everything when you try a recipe before you 
fully cook everything off I would suggest to take   a portion of this recipe and cook it off so just 
take a little portion of the meat make a little old burger patty a little teeny one cook it off 
and then taste it and if it needs more seasoning more spice more salt more pepper whatever it may 
be but that way you know instead of eating it raw   getting sick or making it and then cooking 
everything off and then you know it’s like missing something it really does make a difference 
trust me especially if you want to impress anyone why is the chicken in a glass jar but anyways the 
master of all languages Future Canoe is back at it again i’m going to pour some Coca-Cola into 
some po future going to be following a Latino recipe now keep in mind if you are learning 
Spanish yeah po is chicken you do not use the word pouya there are also a few other words 
that in Mexico it means something and here in Spain actually means something basic like coer 
which means to grab something in Mexico it means another thing which I’m not going to say that on 
YouTube if I want to keep this somewhat PG but in any case in Spain it’s used all the time it’s 
not a bad word salsa tomate is definitely ketchup future can use right with this is mustard salsa 
salsa sodium is soy sauce makes a lot of sense is salsa salsa soy sauce if you want you can 
substitute with a little chili jam same thing is probably maple syrup is not maple syrup meal is actually honey 
if you use a good honey it’ll add flavor if you use a cheap quality honey it won’t 
in a pan we’re going to spray some oil   and start searing the chicken alito chicken 
wings future chicken staying true to fashion always using something else other than the 
actual thing to make the recipe we’ll give both sides some color and throw in some garlic 
and a little bit more coke we’ll pour in the sauce and mix that into the chicken we’ll let it 
simmer for 7 minutes so the sauce is thickened now we can put on a plate and ready to be enjoyed 
let’s give it a taste in R 113 chupardos dto is actually to suck your fingers it depends on where 
you want to say that in this context it’s okay   but again this is not something that you want 
to say in the average day in English obviously as many of you know we don’t say that we say 
like fingerlicking good or something like that   it doesn’t sound as bad to suck your fingers 
sucking your fingers is not you know sorry children i think we just made barbecue chicken 
in a really complicated way i guess barbecue sauce is just ketchup and Coca-Cola overall it’s 
pretty weird i’ll give it a 7.8 the funny thing   is that if he added a little bit of like liquid 
smoke this would have been a very basic barbecue sauce recipe long story short it probably didn’t 
taste bad but I don’t use Coca-Cola in my recipes i know that Coca-Cola is used in different 
recipes either in Filipino cuisine making like adobo or even in some Mexican recipes but 
really with Coca-Cola and everything it’s just I don’t drink Coca-Cola it’s not my thing what I 
would recommend instead of just like searing the chicken wings is to actually fry them pan them 
fry them twice so you get a nice crispy texture and if you want even a crispier texture leave 
them uncovered in the fridge the night before   that way the skin will dry out make sure it has 
no hairs on it and pat it dry and you’ll end up with super delicious chicken wings i have a 
recipe for chicken wings if you want to see   that video too much leftover milk deep fry your 
milk too much leftover milk maybe my dad’s back sugar 30 g of sugar and corn starch and cornstarch 
keep mixing keep mixing i’ve never had this as a problem growing up like never actually I’ve 
had the opposite problem you know when you go   to the store you buy a couple gallons of milk and 
within less than a week it’s gone you want to get the consistency like this we want the consistency 
like this it kind of looks like that thing inside of Joshua Wiseman’s buns you know the paste that 
he uses for texture yeah it does look like that   consistency when adding cornstarch it’s best 
if you take a little bowl of cornstarch you can add say since we’re going to be using milk 
a little bit in mix it and then add that in to   the rest of it just to make sure you don’t have 
lumps pour the milk in your mold pour the mold in my milk fridge at least for an hour fridge for 
an hour ooh this is like a tofu what kind of tofu looks like that cornstarch cornstarch egg panko 
panko what she’s doing right now is paneing the milk i would also recommend when doing the panko 
if you notice that the panko breadrumbs are too   big panko is wonderful to use you can blend them 
up a little bit to make them a little finer and that way you have a better texture when you go 
to fry it’s important too especially if you’re   going to be frying anything that’s super liquidy 
like when making crocettas or a bashimal you don’t want them to be leaking out when you’re frying 
them because then the fryer goes crazy starts   spitting deep fry for a couple minutes we’ll 
deep fry a 350 for 5 minutes and they turn into a mozzarella sticks hello hello this one is 
for you hello thanks this one’s also for me then got really creamy on the inside tastes even better 
with maple syrup n out of 10 all right thank you normally when you go to a tapos restaurant 
like here in Spain it depends on where you are   but normally they will actually deep fry brie 
sometimes you see mozzarella sticks sometimes you’ll see cam bear or brie and they’re tasty 
but normally what they have accompanied with them is either jam of some sort or chili jam here 
though the chili jam is super sweet it’s called like marmalada de pimetos and it’s not the same 
chili jam that Jamie uses I think i don’t know on how sweet his is because I never tasted it but 
they do actually serve it with chili jam and it’s fine it tastes fine wings without deep frying them 
so here’s how to make these honey sesame Sriracha chicken wings in the oven baked chicken never goes 
well on this channel but this looks super legit so let’s give it a try he’s using chicken legs 
again something tells me that a lot of chickens   are missing legs add white vinegar smoked paprika 
a couple other spices add smoked paprika and some salt some baking powder cornstarch and beef 
tallow to get these extra crispy a key bump of   baking powder cornstarch and my bucket of duck 
fat actually duck fat would taste really good huh duck fat goes very well what I would recommend 
before doing all this with the chicken is to leave them uncovered the night before in the fridge you 
get that skin super super super dry and then pat them dry just before you mix this is important you 
don’t want wet wings lay these on a wire rack bake these for about 30 minutes on each side or until 
they’re nicely golden lay them on a wire rack we   just bake them for an hour without flipping cuz 
they’re they’re on a wire rack for the sauce melt down some butter go on with Sriracha honey smoked 
paprika garlic salt sesame seeds sesame oil and a squeeze of lime juice for the sauce I’m just going 
to do a hella and some maple syrup we’ll dunk it in give it a taste and I really want the team i 
honestly think they’re going to taste good i mean   she has a lot of spices a lot of seasoning with 
the chicken so in reality you don’t need like a super super like flavorful sauce to go with them 
but it’ll help you could even use a little bit of barbecue sauce to go with this and you’d be fine 
not as crispy as it looked maybe because I didn’t   put enough starch in it but it’s just as good as 
an average fried chicken without all the oil and stuff i’ll give it a 9 out of 10 all right thank 
you if you want to get a super super crispy like chicken wing frying it is a good option it’s the 
old way of doing it and it works really well today though with air fryers i mean if you have one 
use it you know cuts down on your calories it’s   just that a lot of controversy with air fryers 
and are they safe for plastics and everything else me personally I don’t have one doesn’t mean 
I wouldn’t get one but I would prefer to have an   air fryer that’s like metal you will never look at 
a cucumber the same after watching this video what she taught us in the video is that we can remove 
the bitterness in it by cutting an end off and   just start rubbing it and this white stuff will 
come out it takes a little while so I’m going to rub it on the couch it makes you wonder what else 
she’s been doing with that cucumber yeah baby yeah apparently it’s called cucumber tacin a bitter 
tasting compound that’s naturally in cucumbers you can go a step beyond by rubbing salt on it 
beforehand to remove the stipples which also   takes out bitterness and increase the freshness 
maybe it’s placebo but it does have a hint of sweetness now I’ll give this technique a 9 out 
of 10 normally when you cut a cucumber it does   start to bleed a little bit which is perfectly 
normal even when you cut zucchini it does bleed i honestly think that some people have too much 
time on their hands truly a genius i found a   trick that changed how I cook chicken i would 
have never thought of peeling chicken so let’s see how genius this man is take one frozen 
chicken breast and grate it using a peeler here goes my Saturday afternoon not only 
does the frozen block of meat hurt my hand   it also takes forever to peel this man is not a 
genius bro he’s just unemployed but I sharpened it like a spear so I can stab and kill him and 
then eat the chicken this is the perfect crime   i admit I’ve never seen a chicken used as a 
shank before freezing your chicken breast and then shaving it super thin isn’t something that 
you typically see but it is something that if you want to make like carpacho or anything with 
the meat it is a good idea but what you want to   do is to chill the meat or freeze it to a point 
where it’s not rock hard but just a little soft then you can put it on the deli slicer and slice 
super super thin paper slices that’s the easy way on plating it because if not what will happen with 
a lot of meats with either panchetta or nothing else is you won’t get a nice crisp clean cut then 
grate two potatoes and one onion the same way and put everything into a bowl now that we’re done 
with whatever that was let’s start peeling this   potato and this feels right i mean this feels 
right i’ll just chop the onion i don’t feel like balling my eyes out right now all right so 
I guess that everything with this recipe is used   with a potato peeler which is fine that’s okay 
just if you’re going to be doing that be careful and make sure that it’s sharp because otherwise 
you’re going to be there for a while 200 g of mozzarella cheese 200 g of mozzarella cheese add 
one egg add one egg oregano salt and black pepper oregano salt black pepper is he going to be making 
like a meat hash brown or something mix everything really well i think I’ve seen people on Instagram 
make food for their dogs the exact same way heat a bit of oil and 1 tbsp of butter a bit of oil and 1 
tbsp of butter the oil seems kind of redundant you don’t need to add both but the oil does prevent 
the butter from browning too quickly so and not about reaching a smoke point but it helps to keep 
it like a little lower pour the mixture into the   pan and spread it evenly with a spoon pour the 
mixture into the pan and spread it evenly with a spoon cover and cook for 15 minutes cover and cook 
for 15 minutes then flip it using a plate return it to the pan and cook for another 10 minutes i 
ain’t using no plate i’mma flip it by using the   flick of the flick of the wrist you [ __ ] up to 
be honest the robot voice kind of looks like he made a Spanish tortilla and it looks pretty good 
sprinkle parsley on top for extra flavor yeah cuz that parsley is going to save this honestly this 
doesn’t look that bad let’s give it a taste and   we’re on 13 it tastes like a hash brown that’s 
also a chicken pot pie the peeled chicken got so thin just dispersed into the mixture so it’s kind 
of like a high protein potato pancake i guess this   man is a genius 8.5 out of 10 you should give it 
a try it’s not very conventional on how to like peel the chicken or anything but if you wanted to 
add chicken to like a tortilla and you’re making   like a tortilla or anything it looks pretty good 
it really does i’m a dietitian and this is what I eat for breakfast i’m a dietician’s biggest 
enemy and I’m going to try out this breakfast   first add rice paper to a hot pan you can use the 
rice paper for a lot of things i mean if you want to cut down on calories not a bad idea but dry 
to a non-stick pan then chili oil first add a rice paper to a hot pan and then some chili oil an 
egg an egg spread it out with a fork scallions and top it off with QP mayo and Sriracha scallion i 
give a second chance to QP mayo and some Frank’s Red Hot fold it in half and that’s it fold it in 
half and that’s it i’m nailing this recipe so far i make at least two of these and it only takes 5 
minutes it took me about 7 minutes it really is   a quick and easy breakfast idea it’s basically 
like making a rice paper breakfast quesadilla what it looks easy and it probably is tasty 
let’s give it a sound check it kind of looks like a really small pizza or a really thick 
Dorito let’s give it a taste and rate on 13 it’s not as crispy as I had hoped but all the 
flavors work together really well it’s a really   light breakfast that feels kind of hearty i’m 
going to give it an 8.5 out of 10 not a bad recipe and if you’re trying to cut down on calories so 
you don’t want to be eating like a lot of tortilla   wraps it may be a good option did you know that 
if you put eggs in a can of tuna what happens if I put eggs in a can of tuna then transfer it to a 
container and add another egg then transfer it to Bro why did we put it in the first place why put 
the egg in the can in the first place it doesn’t make sense when you open the can normally you open 
it so you drain out the rest of either the water the oil that’s in the can here if you spend a 
little more money you can actually get tuna that’s   been canned with olive oil we integrate the eggs 
well with the tuna we integrate the eggs and tuna with the ligma fork teaspoon of salt teaspoon of 
salt a little ground pepper a lot of black pepper a little garlic powder a little garlic powder 
one little dried oregano a little garlic powder place a little oil and also half an onion cut into 
slices in a pan we’ll spray oil and start sautéing onions this reminds me I haven’t had onion rings 
in a really long time why is the robot voice using onion rings if you’re going to be doing this 
either dice chop mince or julian the onions you don’t need to be using rings once at this point 
we add the egg with the tuna spread it throughout   the pan we put the mixture in the pan spread 
it out why is mine so dry then at this point we add mozzarella cheese cover until it melts and 
that’s it then we’ll add hand shredded mozzarella cheese cover and melt that’s it with this you 
have a delicious dinner that is easy to make   and healthy definitely pretty easy to make i’m 
going to call this a tuna pizza if you’re Italian you can come at me in the comments it seems like 
anything it doesn’t even have to be a flatbread   today can be a pizza if anyone does want to see a 
pizza video I did make one not that long ago it’s not traditional but it is a quick thing that you 
can make at home a quick easy little pizza and you can make it in less than half an hour i had very 
low hopes going into it but it’s actually a pretty good omelette fairly healthy too i’ll probably 
start eating it for breakfast eight out of 10 all   right thank you after he dumps like half a cup of 
hot sauce on it yeah did you know that if you add three eggs to three bananas didn’t know that if 
I add three eggs to three bananas then we mash it with a fork and put it in a blender then we mash 
it with a fork what are we going to be making like banana bread or something it’s a robot voice don’t 
like robot voices put it in a So we didn’t need to mash it with a fork bro we also add a cup of milk 
and half a cup of sugar and blend for 2 minutes then we’ll add a cup of my roommates’s milk cuz 
my dad’s still not back and half a cup of sugar   and immersion blend it till smooth in a pan we 
will place half a cup of sugar once at this point we add half a cup of hot water to form a caramel 
it kind of looks like they’re going to be making a dessert here like a banana fl or something 
maybe in a pan we’ll put half a cup of sugar and half a cup of water just let it caramelize 
on its own cover it with the help of aluminum   foil and put it in a banemarie for 1 hour we’ll 
put the pot into hot water to make it a baymarie this must be what happens inside my older 
sister’s mind when I remind her of her age   so we’ll pour the mixture in cover and bake for 
an hour we unmold and look at what wonderful fl we have created made of bananas and eggs yeah 
they made a banana fl flann are super easy to make but I don’t eat a lot of dessert so 
I don’t make a lot of pastries at home   i don’t eat a lot of sugar we unmold by 
flipping it over and look what wonderful what looks could be deceiving so let’s give it 
a taste and ready if you don’t nail the caramel sauce this is exactly what will happen remember 
with the moldy bread we did such a great job i don’t know what happened here if the lesson from 
the last time is always believe in yourself the   lesson this time is that life always finds a way 
to kick you in the crotch flavor is not bad though five out of 10 all right thank you kind of looks 
like a flange soup no god let’s make a water pie it’s a depressingly great recipe from the Great 
Depression era it does sound like one of those   depression recipes i mean people had to make 
basically whatever they could out of nothing it was a time that a lot of people didn’t have 
much to two cups of water we’ll sprinkle in four   tablespoon of flour a cup of sugar and a splash 
of dessert MSG lay on top 5 tsp of butter and bake at 375 for 30 cover and then for another 
40 for being one of those depression recipes um a lot of these ingredients I’m sure would 
have cost quite a bit of money including butter   maybe unless you had your own like cows or nothing 
and you turned your own butter i’m sure even flour back then used to cost an arm and a leg maybe 
grease the foil beforehand after some surgery   to make it presentable or cool overnight this 
is the final product it doesn’t look appetizing at all but I’m surprised that I actually set 
yeah it doesn’t look very appetizing does it   oh it looks nasty to improve the appearance 
I’m going to do a layer of sugar and brulee much better than before a little bit better but 
still you could have gone a little heavier on   the sugar and the brulee you should have burned 
it just a little more when making a creme brulee you want it to the point where you can take 
a spoon and smack it yeah and if you hear a   crack it’s good especially if the custard inside 
the creme brulee is super creamy cutting into it i feel like it kind of looks like a pumpkin pie 
without the pumpkin but anything that resembles   creme brulee I can get behind let’s give it a 
taste rated 113 the texture is really good but it does need more flavor other than vanilla 
considering it’s a struggle meal and I’m   addicted to sugar I’ll give it a 9 out of 10 it 
looks a little strange to be honest this recipe and I don’t think all the ingredients back then 
would have been super cheap so things like flour butter even eggs as well I’m sure was a little 
difficult to get and he also used a pre-baked pie i can only imagine the amount of pre-made food 
doughs pies and all the other pastries and everything if people had it back then in the 30s 
that would have been super super popular because back then you had to make a lot more from scratch 
than what you do today we tested 50 chocolate chip cookie recipes and this is the best one if you 
introduce yourself as someone who makes the best chocolate chip cookie you immediately appear 
to be more trustworthy let’s learn this recipe   together now just keep in mind not only the amount 
of ingredients that you have to have but the time it takes to actually make 50 different chocolate 
chip cookie recipes number one secret to a perfect chocolate chip cookie is to brown your butter 
it adds that nutty rich depth of flavor that   you would find in your local bakery so when I 
finally decided to make this recipe I realized the recipe is in their bio when I clicked on the 
bio I realized the recipe is in a separate link when I clicked on that link it took me to a whole 
separate gallery of recipes that I have to scroll down so far to find the cookie recipe and when I 
clicked into the cookie recipe I have to watch ads and read through the author’s entire life story to 
get to the ingredients i hate when people do stuff like that so to make it easy for all of you I have 
listed the ingredients on my Instagram link in bio the other thing that’s annoying is like normally 
when you see a lot of these recipes like in blogs   they show like the best blah blah blah okay 
because this is hyperbole that they use for everything the best of everything but then 
when you go into the link you have to scroll   and scroll and scroll go past all the ads and 
all the BS and go down to the bottom to find the recipe just to see the measurements 
why make it so difficult first step is to brown a whole block of butter you have to be 
careful though cuz it might explode like this and once it’s so foamy you can’t tell if it’s 
brown or not it’s probably time to take it out now making bonuazette which is brown butter if 
you want to brown the butter even darker this   is called buna or black butter and it will have 
more of a bitter flavor so if you want a more bitter cookie you can brown it you lose some 
of the water during the browning process so   we recommend adding a few tablespoons back in 
i’m going to put some ice cubes in it cuz ice and hot oil sounds pretty fun for a chewy soft 
texture we recommend using a mixture of bread and allpurpose flour so 1 and 3/4 of a cup 
of AP flour whenever the recipe requires a mixture of flowers I just use allpurpose it’s 
called allpurpose for a reason along with a   teaspoon of salt and a teaspoon of baking salt 
what she was doing though in the original recipe is actually good thing you do want to sieve 
the flour just in case if you have any lumps   but when you measure the flour instead of doing it 
by cups I recommend doing it by weight it is more accurate if the recipe is only by cups that’s 
fine but you’re not going to get a consistency that you can get with weighing it there’s a big 
difference we also like adding in a teaspoon of espresso powder to enhance the chocolate flavor 
so in a separate bowl we’ll go with a cup of brown sugar half a cup of white sugar i love espresso 
powder so I’m adding a little extra and the best cookie dough consistency uses one egg yolk mixed 
with one regular egg dessert MSG one egg one egg yolk ligma fork until smooth add in the butter 
so far this recipe is looking okay it doesn’t look bad um let’s see how it turns out at the end 
combining the dry ingredients with the wet mixture combine the dry ingredients and wet ingredients in 
a satisfying way [Music] bigger pieces of chopped chocolate in addition to smaller chips to create 
the perfect wells of gooey goodness and I also know that you like the chocolate snapping 
sound i’m going to give you what you want the consistency that she had in her video looked 
really good his looks to be a little on the wetter side after we fold the chocolate into the dough we 
roll them into perfect looking balls put most of it away in the freezer and then bake four of them 
350 for 14 minutes the large size of the chocolate chunks kind of makes it look like a mess made by 
a baby but I’m sure biting into it will be more   satisfying as well let’s do what they did in the 
beginning and split open multiple cookies at once yeah a bite out of these will maxed out 
my dopamine level let’s give it a taste   and rate [Music] i think I nailed this one 
crunchy on the outside chewy and gooey on the inside the only issue is that it doesn’t 
look that good so 9.5 out of 10 like the mouse that wanted a cookie no the mouse wanted the 
cookie then the mouse needed a glass of milk   to go with a cookie yeah it doesn’t look 
like a bad recipe but until you actually try it you won’t really know and even that 
a lot of recipes are just copies from other   recipes that people have done and recopied 
and recopied there is a difference between that and an actual pastry chef’s recipe 
for a good chocolate chip cookie [Music] that looks pretty insane we have to try it out 
now m we’re going to be making some viral lava cake well first butter the cup for later 
use what’s the point of buttering it if we’re just going to eat it straight out 
of the cup it just helps to release it   from the cup i mean you don’t need to use it 
but if you’re going to be cleaning and doing the dishes later maybe you want to add a 
little butter to it senator I don’t know first we’ll go with 20 g of Nutella they 
call it hazelnut sauce in the video it makes it sound so much better in quality 
we’re only going with 20 g cuz we don’t   want this to be too rich and then 100 
g of butter and 85 g of dark chocolate heat it over medium heat till nice and silky 
so it looks sort of like this i guess this is one of those Tik Toks where they don’t say 
anything they just put the measurements up   which is fine it’s perfectly fine maybe 
it’s better than listening to that robot voice with bad English and then in a bowl 
we’ll add two whole eggs and two egg yolks then we’ll add about 60 g of 
sugar and beat it till it’s   completely dissolved with a ligma fork of course now we’ll pour in the chocolate mixture from 
earlier and then keep folding it till it’s   smooth we don’t want to beat too much air 
into it cuz we want it to be dense like my head people typically when they cook lava 
cakes they always undercook them and that   way the center is super gooey and runny 
instead of cooking them fully and then creating like another ganache or something that 
they then fill the center with which technically would be a little better and safer because then 
you’re not going to be eating undercooked egg gluten flour is basically cake flour so 
87 g of that and then just a key bump of baking soda and then we’ll fold the dry 
ingredients in till it’s smooth like this oh man that was satisfying i 
I’ll give you the same thing this is one of those AMSR videos 
i don’t watch those videos and then at 350 for 20 minutes I’m 
going to put it on the tray cuz I’m   not sure if this mug is oven safe or 
not not trying to deal with explosions the thing is though if you actually look at her 
finished product it looked okay but again this is one of those recipes where you barely cook it 
so the center is super runny and you need to make sure that the eggs come up to temp especially 
if you’re in a place where you can get like   salmonella from you know this is a risk you don’t 
want to take eggs in the US need to come up to at least 160 Fahrenheit and if you reheat them it 
needs to come back up to at least 165 eggs set a little before that so if you have a super runny 
like consistency they’re not up to that temp yet going to skip posting this on Instagram cuz 
I’ve learned enough words that implies feces from you guys so we’ll just taste it and rate it one 
through 10 what if I fall it kind of just tastes like undercooked warm batter but because of how 
much Nutella is in there it tastes really good but definitely not as good as just straight up eating 
Nutella out of the jar so I’m giving it a 7 out   of 10 the problem with this recipe is that that 
one was severely undercooked especially Future Canoes this was actually quite fun wasn’t it this 
gave us like 10 or so different recipes of Future Canoe that he’s reviewed and I actually like his 
Tik Toks and his shorts they’re really good it’s either that or watching just one recipe for 10 
20 minutes in a video let me know guys if you like this as well maybe we can review more videos 
from other people as well if you haven’t checked   out my recent review video on making Gordon or 
Jamie Oliver scrambled eggs and then I also made my own be sure to check that video out right 
here after seeing this video don’t forget to like share and subscribe guys and I’ll see you 
again very soon until then take care [Music]

FutureCanoe has taken TikTok by storm with crazy, wild, viral food hacks, but do they actually work? Or is it all chaos for clicks?
In this video, I react to some of FutureCanoe’s most insane, over-the-top makes. Let me know which is your favourite! @FutureCanoe #tiktok #worstcooksinamerica

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