- Hello, everybody. Hello, Mrs. Barry. - Hello.
- How are you? - I'm fine. How are you? - I'm good, I'm good. Welcome to My Virgin Kitchen, today Mrs Barry and I will be trounced, that's not even
a word, what do I want? - Trounced? We're doing a
kitchen hack video today. - Yeah, we are. (she laughs) We've done some of these before
this, part of the playlist, so if you've missed any other
kitchen hack testing videos, grab the popcorn, have a Barr-athon. This is what-- - Barr-athon, that's funny. - This is what they're saying now, right? And watch them all,
because we've done some pretty quirky ones indeed. And these are some that you've sent in, some on the actual last video comments, and ones that we've resourced
from the worldwide interweb. - Can I just say, I love
your bouncy hair today. - Thanks. - It's proper bouncy! (she laughs) - I'm going for the Alsatian look. Well do you want me to gel it? - Have like a. - No. - No, bouncy's good. First hack is all about de-crystallizing. - I said to her, say first hack like that and mean it. Was that powerful enough? - First hack. (she laughs) First hack is how to de-crystallize honey. - And this happens a lot
in our house, doesn't it? - Yeah, a lot. Bit random, little bits of
tubes of honey that you buy and forget about, so you buy some more. - I do yeah, I tend to buy loads of honey, and use it like you say, and
then it goes all crystallised, like that, and basically
very-- (taps head) - But did you know? - Yeah? - Honey never goes off. - I knew that, yeah, but
when you look at it like that you're like oh my god. - Can't eat that. - This is all solidified. So apparently, for hack number one. What's the answer, Mrs Barry? We didn't talk about this off-camera. The answer apparently-- - Put it in a bottle of water? - Yeah. But warm water. - Okay, warm water. - Yes, that is what we're
gonna do, warm water. Mrs Barry is boiling the kettle. - Oh, it's hot. - Yes, it's boiling
water, of course it's hot. - Watch your face, you'll get a facial. Careful, I don't wanna spill it. - It's fine. - Get boiling water on you. - Boiling water in there. Submerging it in there. - So now we just sit and wait? - Yeah, we're gonna
leave the camera rolling for like 10 minutes. So we're gonna leave
this, put it to ones side and move on to the next hack. And hopefully by the end, we'll probably come back to this right at the end of the video, we'll have gorgeous runny honey. Mrs Barry, why have you put
an orange on my shoulder? - Hack two is all about the orange. - It's all about the citrus. (she laughs) So basically, this looks like
a very tough to peel orange, Mrs Barry. - It is look. (she groans) - Let me see your acting skills. (they laugh) Let's not edit that
out, let's keep that in. So, that, we've got some
other tangerines over there, they're actually really
really nice and easy to peel, but this one is actually generally tough. And this hack, the solution is
you bung it in the microwave, for a minute. - A minute, are you sure? - Yeah. I thought that would
actually cook the orange. - Sure it's not gonna explode? - I don't know, there's
one way to find out. Then we get like warm
orange juice, don't we? Let's put it in the microwave for-- - Let's hope my old microwave's clean. - Okay. I've got the angry mama for that. That's awesome. - It's all right, it's clean. - Okay. Stewart's head. Don't worry, Stewart, I'm
gonna glue it back together. - You should, I feel like
we're neglecting him. Right, one minute. But is that for our microwave wattage? - Is it for a microwave? Yeah, well it is. - No, no, I meant our microwave. - Oh yeah, ours is a 800-watt microwave, so it's about average. Sometimes you get like
the big beasty ones, probably do it a bit less than that, but. - I am really scared that
this is going to blow up. - She's really not sure. - Can we just see 30 seconds? - Let's do 45. - I'm really scared it's gonna go bang. (she gasps, he laughs) Told you! - Don't know if you heard that. - I told you, it's risen. - I don't know. - It's hot. Ah, what are you doing? - Just getting the citrus juice off of it. - It's hot. - It is hot. - There is no way a minute. - Oh that's so, yeah, ah. Yeah, but then it's gonna cool down again and then it's gonna go firm, isn't it? - Yeah, but you. (they laugh) I don't even know what to say. That's just not right. Yeah, but then surely
that orange isn't gonna taste very nice. - It's like the sun. That's really hot. - Cooked an orange. - It's got radiation coming off of it. - It old you it was too long. - Wanna try it? It's gonna be hot. My wife, ladies and gentlemen. (they laugh). How did she die? In a horrible orange-peeling accident. (she gasps) That's gonna be really hot. Now I have got a kitchen gadget
that does that with a hook that peels oranges really well, but look, if I just push this knife in. Look, look how soft that
is, to be fair, look. That is like soft. - Won't be a nice orange though. - It's just a really warm. That is hot. Ah, Ah! - Told you. - I don't like that. - Smells nice. - Yeah, smells like orange. - The microwave probably smells lovely. - Mmm, it's like a citrus ambience. - Ambience? - For your ... Ah! - You just told me it was hot. - Ah! (high pitch squeals) Yes. It's still tough, though. - Yeah. - That hasn't worked. - No, it's just a very hot, tough orange. - Fail, we think. But it could be down to user error. - Yeah. Very high chance, that. Just going of my next hack list, but there is a much easier where you roll a citrus fruit like that. But that's not as fun. Mrs Barry, what's our third hack? - Do that again, I was wiping my nose. - Wiping your nose? Oh actually on the last video, a lot of you noticed I
had coconut on my nose during a few scenes. - Did you? - Yeah I did. - Caught you eating it. - Yeah. Third hack. - It's all about the butternut squash. - Butternut squash. Look at this beasty thing. Got a butt, got a nipple,
but in the middle right here, in this hub, it's full of seeds and flesh. And when you try and scoop it
out with a fork or a spoon, it gets very sort of
like hairy, doesn't it? - Yeah. - You've got a sort of like a gooey flesh. So we're gonna slice this
open, and apparently-- - Apparently, the ice cream scoop makes it really, really easy. - It does. And who better else to try it? Ta da! Look at that. Seedy. Boo! You see all the seeds and the
flesh and the gunk in there. Apparently, oh we've got
two ice cream scoops, we can do it at the same time. - Oh we can. - Hello? Yup, she's just getting the scoop out. Mrs Barry has the butch metal one. - This is one from your
gadget video, the heat one. - Oh yeah. - So maybe if I get it nice and warm, it'll make it easier. - It'll be like an ice cream, that'll be awesome if it just comes out. - I've got the plastic one, which might be a little tougher to do, but let's just do it, okay? Yeah? - Okay, ready?
- Yeah. - Go. - Ooh. - That stinks. - It does. Look at that. - Oh cool, you got yours out. - Look at that, it's awesome. - I got mine out too, but
mine's a bit, I have a bit more. How did you do it like that? - You just kind of scratch at it. - Ah, okay I see what you did there. - Yeah. Look at that. That's brilliant. We're seeing a trend at the moment, where you can make a
coffee and you serve it in an avocado. - What? - I feel like you could
do that with this for now. - Really? - Yeah, I was gonna do a video on it. I'm not sure, let me know. - Really good tip, I am convinced. - Yeah, that's a good one. - Look.
- Ching! - Do think it'll work
as well on a pumpkin? - Yeah, I do. Pumpkin. Also, if someone's got
very very round feet, these would make really cool shoes. (she laughs) (he laughs) - Do you ever go to your
favourite coffee shop and order a mocha-choca-latte (he laughs) unicorn coffee? - Yes, I kind of know where
you're going with that. - Yeah. And wonder how they
get that milk so frothy on their coffee. - I do, I sit there and often wonder, I don't think about climate
change or any of the important issues in life, I think about how did
they get that milk frothy? They have a little pipe thing, don't they, that steams the milk, it
goes (makes steam sound). We can do this. - We can, we can show you how. - We can replicate it. You need: - A glass jar, and a lid, and some milk. And a microwave. - Apparently we half fill the jar with milk. We apply the lid. - Now be careful. Because this bit --
- Oh yeah, this is a jam lid. - Of the jar comes of. - Oh yeah, this is a jam lid,
so the lid could fly off, be a milk protest everywhere. - Hold it. No, I'm stood right behind you. - And you just shake it. - Like you're Tom Cruise on Cocktail. - Hi, I'm just like
Tom Cruise on Cocktail. (she laughs) I know that's exactly what
people are thinking right now. Just like it, yeah. Shake it baby, shake it. You can see, it has
kind of doubled in size, and that's what we're after. Somebody didn't go to shaking school. (they laugh) There you go, Tom Cruise. Just like Tom Cruise in Cocktail. Right, big old foamed-up milk in there. And what we do, is get the lid off it, bung it in the microwave for 30 seconds. So let's do that. (she gasps) oh. - Uh oh. - Ah yeah, look at that. - Should we do it? Yeah. Huh, electric's just tripped. I don't believe this. Our fuse has just gone on our microwave. I have a back-up plan. - You do? - We go buy another microwave. No, we warm it in a saucepan. Is that gonna work? - I don't know. - Let's find out. It 100% would have worked,
though, in the microwave, because you see it's getting
those bubbles like that, straight away, it's working. Can we shake the saucepan? Maybe the orange killed the microwave. - Don't microwave your
orange, it'll blow up your microwave. - Flippin' 'ell. - Sorry. Oh yeah. - It's gone frothy milk, so now we just. - Yeah. That's frothy. - Ooh, careful, gently! - Yes, yes that has worked. Oh my gosh. At first I didn't think it did. - Neither did I. - Look, that has go like a, that's like a pint of
Guinness or something. - Ah, look at that. (blows) - Ooh. - So we managed to kill our microwave, but we got frothy milk. - Chin chin. This hack is all about
chopping an onion up, without crying and getting emotional. Because it's such a fun vegetable. - It is, yeah. - There are many ways around this, like you can chop with
your tongue sticking out, apparently, you can wear
onion goggles like I reviewed with my mum on the
kitchen gadget playlist. - Or you can even wear
contact lenses, like me, and then you don't get upset
when you're cutting onions. - If you have contact lenses
you're basically immune to chopping onions, so the
vapours aren't actually hitting, is that right? - No, because it's like
a barrier, isn't it? - So there you, so that's it, good hack. Wear contact lenses. - Oh that's a strong
onion, I can smell that. - That is strong. Woo! The theory is, you put
bread in your mouth. (she snorts) - And then you chop the onion up. Seems to be working,
I can't see any tears. Yeah? I can smell that, it's a
really really strong onion. Ooh. - Mmm. (speaks
unintelligibly through bread) - It's working. You look a bit silly though, you're like hm, I'm handy in the kitchen. With a bread hanging out of your mouth. You gonna do the whole thing? - Mm. - Can you actually breath? - Mm mm (negative). - Well that's why. Gosh, that's going right up my nose, oh my goodness that's really strong. - Mm. (speaks unintelligibly
through bread) - Can't feel a thing. - Mm mm. (negative) - Really? Can you not smell it. Maybe that's cause you're not breathing. (he mumbles) Oh you can smell the bread. Okay. I'm surprised you haven't
like fainted or something. What are you doing? - That's fine. All that is just like tasting bread. I could actually, I could
sense bread in my eyes. Does that sound really weird. But it worked to farm-- It worked it to farm? I worked on a farm. It worked a charm. Interesting though how the power was still getting through to your nose, because you don't wear
contact lenses in your nose. - I don't, so I could really smell it, and it was like stinging my nostrils. Could you not smell? - I could smell it now,
but before it was just, I don't know. - You could just smell the bread? - Yeah. Just to show you that milk
is still really frothy. That is awesome. How would you like your eggs, Mrs Barry? (she laughs) How do you like your eggs, Mrs Barry? - I like my eggs creamy and fluffy, Barry. - Do you? Apparently this hack
is about making really creamy scrambled eggs. Now some people hate
scrambled eggs creamy, they like them nice and
firm and butch and tough, kind of like foam or polystyrene. - I don't like them when they're runny. - Ooh, this hack's maybe not for you. This is a way of making your scrambled egg really super creamy, and
it's by adding cornstarch, aka corn flour. So apparently this will give
you really good creamy eggs. And it's got a bit of a
bizarre method to it as well, because what you do is you
heat the butter up so it foams, and then you turn the heat
off and mix it 12 times. That's it, you let the residual heat-- - 12? - Yeah, it's very specific. I don't know. Three eggs. (sings) Three eggs! That's a Michael Jackson joke, you gotta. - Oh yeah, you gotta look
at him when you say a joke, see if he replies? - Yeah. Beaten eggs. So we add in the milk, we're not gonna go crazy
and add any seasonings like salt, pepper, paprika. (he sniffs) I love paprika. The corn flour slash cornstarch. In that goes. So we mix this through. It's going a bit lumpy. - Oh. - I mean using the wooden
spoon was a whisk, so. Yeah, it's really hard to
break down the corn flour, so we've just sort of whisked it up, breaking it down and now it's lump free. - Woo hoo! - Woo hoo! For best results, heat
the butter in a pan, and once it's bubbling,
pour in the egg mixture, turn off the heat and
stir it a dozen times. And that's it. Even your eggs don't
look as cooked as usual, you need to stop stirring them and serve your eggs straight away. - I'm not quite sure I like this one, but we'll give it a go. - Yeah. Butter's going in. So we're gonna get this mixed around, get it bubbling. (sings) Just like a soup in a potta, we bubblin' de butta. Butter is bubbling. Off with the heat then,
and pour in the eggs. Straight in there. And 12 stirs, do you wanna do 12? - Go on then. - One two three four five six seven eight nine ten eleven twelve. That's it. - No, that is not cooked. - Apparently that's it. - No. - And then, hang on. - No, no, no. Look, that is not even cooked. - And that's it, even if your
eggs don't look as cooked as usual you need to stop stirring them and serve your eggs straight away. - That is not even nothing. - That's no. - I'm gonna put the heat back on. - No. That was like liquid. See, now that's at the stage
where it looks a bit more, it's definitely creamy,
but just a bit more butch. And that's only been
about an extra 20 seconds. Let's try this. See? - They look creamy. (he laughs) To be fair, I have had scrambled
eggs that texture before at a hotel. - Okay. Well some people like their
scrambled eggs like that, everyone likes them a bit
differently, don't they? Oh, I'm not convinced. - Ooh. That is nice. - Is it? - Mm. And it's cooked too, so it's fine. It just looks really porridgey. - It does, it doesn't
look like scrambled eggs. - Do you wanna try some? - I think I'll pass. - Oh, I really like that. - I don't think I could really stomach it. - It tastes like we
put really rich, thick, naughty double cream in it. Mmm, I'm gonna experiment with this. - We started out this hack video with our crystallised honey, and now we're gonna finish it, with hopefully runny honey. - You want me to go get it? - Yes please, honey. (she laughs) Sorry. Let's have a look, does
it look any different? - Oh, I'm looking at the lid, 'cause it's all crystallised at the top, but we obviously didn't
submerge the lid, but ... - Oh look. - Oh wow. - Oh, there's still bits,
but that's so much better than what it was, it wasn't
even doing that before. - Should we try this? - Yeah, let's try. - Oh, a big clump just come down. - Oh there we go. - Oh yeah, so it has worked, yeah. - Do you think, maybe if we had
left it a little bit longer? - Yeah, maybe. - But it was been in
there about 20 minutes. - It has. Come on, using your shake school skills. (they laugh) That's better. - Oh yeah. Amazing. There we are then. Another batch of cacks. (laughs) - So there we go, there's
another kitchen hack video in the bag. - In the bag, all right. So that's it, so if you've
missed any others on the playlist why don't you head over now
and watch the rest of them, there's link up here and down below, and of course, you can let us know any others that you've seen. - Yes please. Yeah, and we might give
them a try next time. - We'll put them through
the professional test, you know the highly qualified people. So that's it, don't
forget to subscribe for regular recipes and food fun. Thanks, Mrs B. - You're welcome. - How's your new job? - Good thanks. - She likes her new boss more than me. - You missing me? - Yeah. - Aw, no you're not. - But I still live with
you, so that's all right. - You still see me. - And she's gonna be on much
more videos going forward, so it's all good. - Bye. - Bye.
