(gentle bouncy music) (drill whirring) - Well this is awkward. (cork popping) (upbeat music) Hello everybody, I was just
about to press go on the camera, in fact I already have haven't I, but it just sort of came to me. I'm like if you just take a
step back and think of something from my point of view right now. Right now I am a guy
stood in his own kitchen, talking to a camera,
which of course is fine for the neighbours
walking past, it's fine. But from your perspective
you see effectively, a produced finished video on the internet which looks like some sort of cool thing. I don't know if you've
ever been behind the scenes on a TV show, it's very very different to seeing the actual final product. And for me, I just press go on the camera and just see what happens, never really looked at it like that. But yes, I am basically
talking to a piece of glass, like a window. Hi window. I don't really know where
I was going with that, yes I do actually. You might remember recently I did a video based on the sort of hacks and tricks that food stylists do in
the world of food and TV to entice you to buy things,
and you guys enjoyed it. In fact there was a few
comments understandably on food wastage which is a
big thing in the industry and in food in general. Lots of supermarkets chuck stuff out, but I'm gonna do a little bit less today. I'm gonna try and reduce that down, we've got some leftovers
and I've found some others in fact one of them is your suggestion. So we're gonna do about five or six others and see how we get on to
see if it entices you more then your bog standard food. This chopping board I've
had for bloomin' ages, it's been out in my garage
and today it's probably going to end up in chopping board heaven. Because we're gonna use it twice, in fact by the end it's
probably gonna end up with holes in it. There were so many
comments and suggestions, some of you guys were coming
up with your own hacks on the last video and I
really really liked it, but you might remember we
sprayed hairspray on food to make it shiny and
that did actually work. But sometimes with
strawberries you'll get ones like that, that look almost perfect, they're red all over. Now I don't mind this,
with certain strawberries, in fact it was kinda hard
to find ones like this, this time of year, you tend
to get some really good ones but you can sometimes get, you
see these sort of white areas at the top, now for some
reason the people in TV commercial land, actually
I can see that there, that bit there's a little
bit, a bit whiter isn't it, a bit paler. Now the people in TV land
think that you would prefer, and actually I'm looking
at the little LCD screen on my camera right now,
you'd prefer this over this. And to be honest they do look
a little bit more sweeter and redder and stuff like that, but we can get around that. Yes, we have lipstick, and I
did just go to the supermarket because I'm sure Mrs Barry
does have some red lipstick upstairs somewhere but she can have this, it's fine, little present. We've got some red lipstick,
we're gonna colour in the strawberry. I am not putting this on
my face, I was going too but I do have to go out
to a meeting in a minute, so I do not wanna go
there with lipstick on my, it's quite an important one so... Here we go, we're gonna
basically take our strawberry you see this, and apparently, can you see, I don't know you'll probably
be able to see better then I can right now because
I'm tryn'a present it to you. If we go right up into that white, oh I can see it now, there's a few chunks. That is actually looking, that is working. Can you see the difference
there if I roll it over, look at that between that. (bright bouncy music) (laughs)
Only problem is, look you're getting like
smudges of strawberry, no it's not strawberry
is it, it's lipstick, oh dear, doing a bit of contouring is that what we do
ladies, I know that word. (bright bouncy music) I tell you what, that does look way better then it did before. (laughs) You can sit it alongside like that. So look, that's just another
one that was similar, you see the difference, look at the lid, like that at the top. (laughs) They're sneaky aren't they? So I'm gonna do another one,
I'm gonna pull that up again, look at this, straight
in the top like that. That difference, straight
away, immediately, it's crazy. I don't know, 'cause I
kinda like those white bits, I think it makes it look natural but for that sort of unblemished
perfect consistent look, look that is good, I'm not gonna lie. That's probably one of
the better ones so far. And of course as we
discovered on the last video if we wanted to add a bit of shine, to each of them, look at
that, bit of hairspray. Will that work with the
lipstick, oh my gosh. (laughs) That has actually worked
really, really well, nice one. And of course the great thing
with hairspray and lipstick is it's still edible. Just joking it's a real
strawberry, I was hungry, mm nice. But this chopping board, (laughs), which is now stained with
the juices of lipstick and hairspray, we're
gonna use the other side, but first of all we need to
cook a bog standard pizza. Yes, this one by Foodfella's, #notspon bog standard pepperoni pizza. If we can pull this off
it's gonna be awesome but let's just get it cooked
to package instructions first of all. Oh look, oh my gosh, it's all fallen off. Look half the pepperoni's in the bag. (laughs) Maybe it's one of those
build it yourself pizza kits. It's interesting how the
pepperoni for what we're gonna do is gonna act as a little bit
of a protector if you will. That's gonna take about 20
minutes in the oven to cook and we'll come back to it. So whilst we wait this is
one suggested by you guys in the comments, it got a few likes, so I imagine that it's
a known thing in some cafe's that sell cake. On the last one we took
some wedges of cardboard and stuck it between a cake
and frosted it in the middle to cover it and hide it. Made the cake quite plump, but oh no, apparently some people
do even better then that, they simply buy a car
sponge and frost that. I mean yeah, this isn't very cake like so I'm gonna take a very very sharp knife. Was that like an ASMR video? I'm just going to slice
the cake really gently. Let's just go for a big
square piece of cake. I can actually use this for
my car, you're gonna be cake. (bright bouncy music) Well I don't know about you but, it looks a bit more cakey. Okay I've got my other
lens on so hopefully you can see the little
grooves in the sponge but this is just some frosting
that I've quickly made just a generic buttercream. So we can go really big
on this and pipe it, or even go down shaving
foam territory like before, but I like the idea of not
going too bonkers with it, giving it a thick layer
but just trying to make it like a slice of birthday cake. But of course no cake is complete without some sprinkles on top like so. It's not a cake it's just a sponge. Yeah, I mean maybe some more buttercream but I actually wanna use it on a cake that I'm gonna eat. But I did just say birthday cake so, ♪ Happy birthday to you ♪ ♪ Happy birthday to you ♪ Yes! I like that, thanks for the suggestion. No. Pizza's gonna be done in two minutes, if you're wondering why
I'm doing this video and the last one well
you guys wanted to see a follow up anyway, but
also kind of fascinates me. And I think you guys with
the suggestions as well kind of enjoyed it too but
I really don't wanna do too many here I'd rather
go out on location with a food stylist,
an actual proper shoot so you can see the before and after. Apparently it's kind of
like the Magic Circle, they've got some tricks that
they won't share with me but there's some that they will. It's pizza time. The majority of this pizza will be eaten for dinner this evening,
that is if I can get the screws out. Yep,
(drill whirring) screws.
(laughs) In all seriousness the reason, seriousness, the reason
they do this is you know those epic cheese pulls, is
a combination of the pizza being screwed down so it
doesn't get any movement in it whatsoever, and also cheesy glue. We'll come to that let's
screw down the pizza. Okay, and with my other
trusty chopping board I've got a worse side that I singed, remember that from years ago I did that when I was making caramel. So the screws I got might
be too big for this board so if it goes into there
that side I don't mind. But to secure it in place
this is where the pepperoni actually works really well
because we can lift it up, take one of our screws, (drill whirring) and secure the pizza down. So this doesn't wanna move,
other then side to side because we need to
secure it the other way. I just wanna double check, it's not come through, yes. So there's one there, and
I think we'll put one here, and we'll put one here. (bouncy music)
(drill whirring) Boom, boom.
(laughs) Now this does want to move. It's still moving a little bit but there's a bit of resistance which is what you're kind of hoping for. All right so you can
see how I've positioned the pepperoni so we can get a nice slice with two bits on there, and
I've already cut a bit out, so it lifts out really nice and easy. You see how, with it
being screwed in like that it lifts up without even
moving any of the pizza. That's what we wanted. But apparently we can
now take it up a notch with an absolutely epic cheese pull. You know how they get
those off the adverts where it just strings and
stretchy and it's gorgeous, just like when it's fresh out of the oven and it's fine. Apparently by mixing mozzarella
cheese and PVA glue together this will do it. I don't think this is gonna work. ♪ Hey now, hey now, mozzarella with yah ♪ Get it? No all right, mozzarella cheese. So in goes the PVA, I'm
not sure of the ratio but that looks about right. I'm gonna go 50/50. Apparently we mix this together. Actually it is doing what I was thinking it was not going to do
already in the dish here. It's getting that stringy effect,
you see that a little bit. So here's what they do,
they take the one slice out and the edge here is what is
gonna get covered in glue. So basically for me and the family later, this bit of pizza's gonna be safe. But this is gonna be a bit gluey. We just put some of the
cheese actually onto the board like so, against the crust. And then we slot the pizza
back in, as close as we can. That's exactly the steps I
was shown and saw in a video. Look there's the mozzarella and the glue, you mix it together, get
that paste thing like that, spread it on like that, stick it in, exactly like I did, white round the edges. But look they slide it in, the screws down like us,
lift it up, epic cheese pull. Mrs Barry and I had a chat last night and a bit of a disagreement. She thinks that it was actually
done almost immediately whilst the pizza is
still warm, makes sense. I think you let the glue kind
of sit in place a little bit so it gets a bit more
tacky and then lift it creating the stringiness. So we'll try both. All right, so this is
Mrs Barry's approach, it's still warm, I get that, straight up. No, no. So I'm gonna redo my gluey cheesy bit, we'll leave it for a bit longer, I've got a few more to do
and we'll come back to it at the end. Now I've sort of heard of
the cake one we did earlier with the sponge where
sometimes when you go abroad if they put ice cream
in their shop window, it's so hot, even in the UK sometimes, believe it or not, we do get a bit of sun. It will melt and it will just be like meh after about five seconds. Sometimes they just stick a sponge there, decorate it so it looks like ice cream. Or you can use. Last nights left over mashed potato. Right apparently by combining
our cold mashed potato, have you ever noticed
that cold mashed potato you could pretty much
build houses with it, it's so stubborn, and I don't know you could just construct
things, it's strong, you can mould it. Anyhow, we do a little bit at a time, I see look at that it's
like Halloween potato. That's not a bad idea for
Halloween for kids actually is it, just dye their potato green. Okay so it's sort of in
there but what I'm doing is I'm mushing it down
and folding it through, almost sort of like kneading it. Just to make sure it's
into every nook and cranny of the potato. I guess you could whisk
this with an electric whisk or a stand mixer to speed it up. Okay not too bad, and you see already how it's just sticking together, it will go wherever you want. Push it, slap it, mould
it, all that stuff. I was told sometimes they
use brown or black colour plastic chips. Now I couldn't get hold of those, we bake a lot of cookies here, so I'm just gonna stick
in normal chocolate chips. (bright bouncy music) all right, I'm happy with that. Also got some more PVA glue, and a little extra food
dye, mix that around. All right, so this is gonna hopefully help it give that feeling that it is actually a little bit more realistic,
a little bit more melted. All right I've got a little dish here and my ice cream mix is kind of there. I'm gonna roll it up and scoop it and actually shape it with
my hands a little bit. Okay, you see that rounding. So you can really, get
almost a perfect circle if you wanted. (laughs) I think some colours
would probably be more authentic then others. If you can get hold of brown food dye for like a chocolate one I think
that would look really good but you forget that this is
actually completely edible. This is just a mashed
potato chocolate ball. Yeah, don't try that. The problem you've got is they sort of look almost too much like
footballs now because they're so round so
this is hopefully where brushing a little bit of
the PVA on just gives it a little bit of liveliness to make it look like it's melting. So I might have gone a little
bit overboard on the PVA, particularly on that top
one, but it is running off a little bit, and then you can
just sort of finish it off, make it a little bit
more real with some mint, just stuck on there. (laughs) (cork popping) A company that's selling a fizzy drink, be that like a sort drink like Fanta or cider, or champagne,
something like that. They want it to sort of
show the bubbles you know, so when you first get that pour, you see the bubbles there like that. After a while they will start to go away, and they wanna try and
capture it at the best moment. So you can imagine they've
poured it out like this, and then they wanna get the lighting right and move it around and
play around with it, and get the bubbles at the right time because pretty soon these will go. This is the one I did first
and it has considerably less bubbles but we've given
it a little mix up like that. It agitates it a little bit, but that's only been a couple of minutes and they're already pretty much gone. So what they'll use is
something called Alka-Seltzer. Or there's other tablets
that do similar things, you know when you plunge something in and it suddenly bubbles up. Sometimes you get those fruity ones that are quit good for hangovers. So what they'll do is
they'll take a tablet and they'll sort of
crush it up a little bit, break it up, and look,
plunge it in like that, and you see the bubbles. I mean that is really fixing away there. But if I break it down into
a powder with a rolling pin like this they can just take
a little bit of the powder, and add it in at a time like that, you see how that's slowly coming back. So that's how they get the fizz, that's quite cool innit. Okay so this is a chicken
thigh with the bone in and skin on that I've just
baked in the oven this morning. It's gone nice and golden and crispy, it smells so good. It's been sat there for
two hours, and oh my gosh. But after the two hours, even
probably after about an hour, once it's cooled down
the skin which crisps up which is gorgeous, I
don't know if you can see but it starts to sort of shrivel back and come away from the chicken. Now there is a way around
that that food stylists use and that is not cooking the
chicken, they just paint it. That's right, apparently
by using a combination of shoe polish, and this is browning sauce which you can make with water
and brown sugar I believe, I think you just simmer it down. It's good for sort of browning gravies, and things like that, adding
rich colour basically. We just stain, with the help of a flame, yeah! Our chicken thigh. So here is the shoe polish and I love... Well I used to love, you
just twist it normally. (groaning) Well this is awkward. I'll get it open. Yes! That was easy weren't it. So we are gonna need, oh look at that, a nice little portion of this. The rest I can shine up
the kids shoes for school. And then the browning
sauce goes in with it, which is actually a similar colour anyway. So it gives it that sort of char look. All right, so I'm just
gonna break down the polish. So what we do is take the
raw chicken thigh apparently like that okay. We get our chefs torch and
this will quickly char it which will hopefully rapidly
keep the skin in place. See it tightens up a little bit. Oh I love that, look at that. I guess we're part cooking it aren't we. (bright music) So that doesn't look that authentic to me, it looks a bit speckled,
it looks like a fish. Smells good though, smells charred. It's not cooked, it never will be. But this is it, apparently
we take our browning mixture mixed with the shoe
polish and just lightly brush it on there. No this isn't working at all. I've totally blackened my chicken, I've gone beyond jerk chicken. (laughs) what the heck is that? Well food stylists if you want to create a burnt chicken look do this. That was rubbish. It's like on the adverts, they're like, this is not just any
chicken, this is perfect blackened chicken with shoe
polish and browning sauce. Or you could have the one
that you can make yourself. I know which one I prefer. I don't know about you but
despite the boot polish on my hand potentially letting me audition for the next Mary Poppins
movie I can't get it off. I've actually really enjoyed this video. Some of the ones that I thought
weren't gonna work have, and some of the ones
that I thought would work like the chicken one haven't. Pizza, here we go then, potentially epic cheeseburg,
more likely a fail. Here we go. (laughs) No, not at all, not at all. So I'm gonna keep my gluey
slice away from there and take the screws out of the pizza later for the kids and the family to enjoy. Don't try that one, I was
a bit gutted with that, everyone loves that epic cheese pull. If you've got an idea for any of the hacks like that you wanna see me try, one's that you've come up with. If you've got a better
idea for a cheese pull let me know and maybe we'll revisit this, but I will try and go to a food stylist. Cheers, what was that, what was that? I normally touch that cheers. ♪ Check your level player ♪ ♪ No matter what your style ♪ ♪ The kitchens for me ♪ ♪ Simons moustache,
goatee, maybe all three. ♪ (laughs)
