- Hello. - Hello. What was that? - How's it going folks? Welcome to My Virgin Kitchen. Today I'm joined by my wife, high five. As always, Mrs. Barry helps me out in the kitchen hack testing videos, right? - I do, yeah. - If you've missed any of the others, in fact the last one was quite hysterical. Mrs. Barry decided to try and
wrap a whole iron in foil? Was that right?
- Oh, was that the last one? - That was the last one. That was a, that was a good one. But watch this one first and
then get back and have a, a Mrs. Barrython, right? - Yeah, and a Mr. Barrython. - Yeah, so today we're
going to test some more kitchen hacks out. Are you ready for this? - I am, I'm excited. - Some of these are
actually pretty cool indeed. - Oo. - Oo, our first hack. We need some cream. I just got out of the fridge, alright? - Okay. - Offensively? Offensively. Grr. Offensive cream. Effectively, so I've just
had a very strong drink 'cause I'm not feeling too good. I give a care what we just talked about. Anyhow, apparently, this hack,
we have some double cream here, okay, aka heavy
cream 'cause it's so heavy. Oh my god, this cream's so heavy. - Yeah. - We can chuck it in a jar, alright? - Okay, yeah. - And make whipped cream.
- Whipped? - Watch me whip, watch me creamer. - Whipped cream. - Yeah. Watch. - Ripped, you? - Ripped. You just said ripped. No, whipped cream. A mason jar, okay. Really good for making jam. It's got one of those like removable lids. But we need a lid. - Why, why is the lid like that? - Let us know down below. Well it's actually 'cause it
can seal the jar like that. It's still, it's good
for preserving I think. - Oh, okay, that keeps it extra sealed? - Yep. So we take our double cream, which so it just came from the fridge. Put it in there. 'Bout 250 mils is sorta
about the amount in these. - Okay and now.
- Slap the lid on. - Do we not need to add this? - We do. You can add that. - Thanks. - We now add in ice and
sugar aka confection sugar and then also. - It's like a witch's cauldron. - It is like a witch's cauldron, Becky. And then a little bit of
vanilla extract, okay? - Okay.
- Just to flavour it, okay? Just a little, maybe
half a teaspoon there. - Okay, and then we put the lid on? - Put the lid on. - Hang on. - Just. - Hang on, I'll get there in a minute. - Okay.
- See if it's there again. - This is the director's cut, okay. Alright, so that's on there like that. - Yep. - We just give it a gentle tip, okay, just to incorporate the ingredients. There's a lot of shaking in this video. There's a whole lot of shaking going on. (airhorn) Can you shake that for me? - Is this going to explode all over me? - No, no, don't shake it,
don't shake it like crazy, just, we're trying to mix together the ice and sugar and the extract right now. - So not like that, not, okay. - And that's that for now. As we're going to put this in the freezer for a minimum of fifteen minutes. 'Cause apparently the butter
fat cells kinda like do things and that will hopefully, when we shake it, which we're really going
to shake it properly will make the cream. So let's put it in the
freezer and move on. We'll come back to this at the end. - Okay. - Hack number two, whilst I
was in the freezer, right? - Yes, number two. - This is probably the worst
time of year to do this because it's actually like the winter now. - It's very cold. - But it's a well known
hack that I've seen online and lot's of you have
probably seen it on Pinterest and stuff like that. You seen this? So it's an ice lolly. - Opening this lolly with your teeth. - Yeah, basically, yeah and that's it. - Oh.
- Okay. - Okay. That's frozen. What I need you to do is hold the lolly. - Ah I thought you were going to stick it on me or something. - No. - Right, okay, yep.
It's very cold. I can feel the coldness of it. - Pick a colour, yellow, green, or red. - Red. - Red, the one right
at the bottom, thanks. Figured you'd do that. Evil laugh. - I could have gone with green. - Thanks.
- It's in the middle. - Okay, so apparently, like this is a quite simple one, right? - Oh I know what you're doing. I've seen this before. - You've seen this? Sorry. You had to put your buttocks in the way. I'm just gonna pierce it. - Watch your finger. - It's fine. - Ah, I thought you were
gonna like stab your finger on the other side.
- She worries. So this is apparently a hack for, you basically make an incision in the bottom of the case like that, and then you slide it through. - Right. - And that is gonna stop your ice lolly which we're gonna make you hold for a little bit now, from melting. - Perfect for an icy
day in November today. - Yeah, it is actually
quite nippy in here. Right, meanwhile, while Mrs.
Barry is just having a lolly, you got to let it melt, stop eating it. It defeats the whole point, you donkey. - Oh, what, so do you
want me to stand here for the rest of the video? - Yeah, just stand there. - With a lolly and wait for it to melt? - And no, you can help me still, but one of your arms is
solely used at the moment for testing this hack out, which is the whole point of this video. - Are you serious? - 'Course I'm serious. - Oh, I thought it was
to share with people. - We don't eat, yeah, this is a hack, all you do is eat a ice lolly. - I thought we were just sharing people how to put the cupcake onto the ice lolly. - [Barry] That one.
- This one? - [Barry] One of the
studio lights is hot, yeah. Just hold it up there. What? Yeah, that helps.
- Okay. - [Barry] That will melt it. But just wait. Just good things come to those that wait. - [Becky] Just wait? - [Barry] Yeah, just stay there. - I'm on my tip toes. Can I have a stool please? - No. So this is a lovely
shot of how we've got Mrs. Barry warming up the ice lolly. It's like the weirdest yoga ever. - I need to do the dog - What are you doing?
- Oh no! - What have you done? - I just got it. - She's trying to electrocute herself. Cause of death, holding
ice lolly onto light. - I just got a bit of
food though on your light. You want me to put this down somewhere? - You don't, just keep holding it. You're doing a great job. - Are you serious. - If I knew that there was
one person in the world other than Chloe that
would do this job so well, it's this lady here. Huh, my lolly holder. Which sounds wrong. - Have you ever been in a situation? - I thought you were going to say, have you ever been in an
accident that wasn't your fault? - Okay, have you ever been, no. Have you ever made a cake
and gone to get icing out of the cupboard and
realised you have not got any? - That does make sense. I think it's the drinks I've just drunk. - Aw, is that not what
you wanted me to say? - It kinda was, yeah. - Our lovely, homemade cupcakes. - This, if you were at a birthday party-- - From a packet. - And you were like, "Oh,
Sandra, we need more cakes." you just get some pre
made cupcakes like this, this is ingenious. - Look, look, it can
be my ice lolly holder. - What the heck are you doing? I'm going to sneeze, hang on. Oh, it's gone, it's not there. Stop. So we take-- - I'm going to eat it now. - One marshmallow, I
just preheated the oven. - Oh, look, look, look. I've got one tiny drop. - Right, you take one marshmallow and you stick it on the surface of each. - Can I do one? - Yeah. And there's another
hack we're going to do in another video where you
can actually make a whole actual frosting out of
marshmallows and jelly. - Ooh, they're going to
go massive, aren't they? - They're going to go
massive, and the idea is, I hope it works, they
idea is that they melt, and the marshmallow will
cloak the cupcakes in... - It will, wouldn't it? It will cover. - It will cover. Look, there you go. So we're now gonna put these in the oven and hopefully make the
world's easiest icing. Emergency style-e. - Nice. There's some drops. - [Barry] Drops? - There's some, yeah, there's some, yeah you can some water in
the bottom of the cupcake so. - [Barry] Yeah, but I want stains. I want different, I want
multi coloured lolly stains. - Stains? I might just put it
in the oven with the cakes. - No. This is oddly satisfying. We had some leftover so
Mrs. Barry wants to see how many she can fit in her, in her chops. How many was that, five? Eww. This hack is hopefully gonna be awesome. So we've got a clove of garlic here. And a Tupperware tit. Tupperware tit? Tupperware lid. And what we're going to do is take like the garlic sheath off of it, so I'm left with a load of cloves. - I think we should swap in a minute. 'Cause I realised all
I'm doing in this video is holding an ice lolly. - It's an important role. It's the most critical... - The next half, I'm doing. - Alright, well you can do this one. - No, sorry, you do garlic. All right then. - All right, in here,
I've garlic cloves, okay? And a little bit of like, papery stuff from the outer layer of the
bulb, which we'll just take off. We shove a lid on. - Want some help? - Now that's kinda sealed. Right, now give me the lolly. Now shake the heck out of that. Keep going. And what she's doing
there, it should actually, unwrap the garlic cloves. I saw this on a video, it looked amazing. (both laughing) Has it worked? - I didn't think it was
but if I do it really hard. - We think it's working, alright. - Are you going to hit me
in the back of the head? - Sorry, I wasn't looking at
what I was doing, but bam. I have to teach her the technique. I want you to do exactly what I just did. - What? Okay, what was that? - Stop the madness. Oh, I can see it. - Oh, it stinks! - Let's let them see it too. - [Becky] Aah! - [Barry] What? - [Becky] Did you do that on purpose? - [Barry] No, of course I didn't. Why would I do that? It's garlic. - Why'd you have to put so many in there? - [Barry] 'Cause I wanted
to show that it worked. - Oh, that's horrible. - That worked charm. Look at that. I love garlic, it does smell, but. - No when there's like, you
put like a whole garlic bulb. - They were there, they saw,
they knew exactly what I did. Why have I shoved the
camera over to that side? - I don't know. - Eggs, okay. Three hard-boiled eggs. Same sort of concept. So again, we really do want
to see that shaking, Becky. - Okay, why have you taken one out? - Because I feel like two is enough. - Okay. - We're gonna half fill it with water, which I think takes a little
bit of the impact out, shaky shaky, and that should
remove the outer shell. - Now are you sure you've
got the right eggs in there? Are you sure they're the boiled ones? - What do you mean? It's not an ostrich, what sort of egg are you thinking about? - I mean like an... - [Barry] I'm filling it up with water. - Sorry, he's playing with the sticker. You're filling it up with water. - Now we need to make sure
this is properly sealed, otherwise water will go everywhere, right? - This is gonna be funny. - Oh it's gonna be
really funny when you're the one shaking it. Hey, this lid better fit. - I'm just gonna say it this time that it doesn't fit properly. - Well, come on now. Oh, security. - Is that quite satisfying? - It was. - Go then. - Alrighty. - Are you gonna go first? - Shaky shaky. Ready, do you want to do it? - Go on then. - It's not really doing anything. Shake, proper shake it. - Not like full. - And it might not remove
the shell completely, but it should make it
just fall off basically. - Is this where it explodes in my face? Woosh. - Is it working? I see the whiteness of the eggs. And it's not a century egg. If you missed that video I did years ago, I tasted the century egg. Amazing. - Um. - What have you done? Why have you got four eggs
in there all of a sudden? There's like loads in there? You've just given birth
to a, are you a chicken? Are you a chicken? - I think, come over this way a bit well. - Oh, yeah, sorry. - I think what's happened
is one the shells come off, and the other hasn't. So I've carried on shaking
and it's just kind of gone. - It's just gone, I'm
just not an egg anymore. I'm ocean, I'm water. - It's water today. I'm not going to inhale this time. - [Barry] Okay, let's see it. Ah, so what you're supposed to do is look, watch, the egg shell
will just pull off, look. - [Becky] Oh, yeah. - [Barry] Look at that,
just comes straight out. - [Becky] It did, maybe you're
meant to do it one at a time. - [Barry] Well, yeah, maybe. But you just proved that, mm. Would you like some egg with that garlic? - Ah. Oh, look, look, look. - [Barry] What, what are you doing? - Come see.
- [Barry] Huh, oh wow! Holy schmoly! - [Becky] Look at that. It's kind of. - [ Barry] Yeah, for
like a little bit longer. - [Becky] Not looking very neat, but. - [Barry] Yeah, but it's
rustic, Becky, rustic. Remember the key word, oh, sorry, rustic. - Was that like right
up my nose or something? - [Barry] Yeah, a little. - No, don't go up my nose. - [Barry] You're obsessed with that lolly. Is it working? - You've been, you've
told me to hold this lolly for the whole thing. It's hard not to become obsessed with it. - [Barry] It's gonna melt. - Start stroking it. - Anyhow, back to reality. We are obviously waiting on the cream, we're waiting on the marshmallows. But then we have one more
thing to do, all right? - Okay. - Apart from hold the lolly. We're gonna do something really cool that I'm excited about that, you know when you have a kabob, right, you have it on a skewer. - Yeah, right. - Now there is a herb, rosemary,
it's quite a butch herb, okay, smells quite nice. - Ah, it went up my nose. - It's a good little tickling stick. - That is not a butch looking herb. - My point is it ain't parsley. - It's all floppy. - Don't do that. Don't do it. It can hopefully be threaded. So what we're gonna do
is gonna make skewers. So rather than using the wooden skewer, we're gonna use the
rosemary to be the skewer. So it's gonna add herby
flavour to it, right? - So do you have to take the leaves off? - No, look, watch. So this is some pork, right? - This isn't gonna work. - It is. Well, these are quite delicate still, but we just push the pork
through the rosemary. It's not gonna work. Yeah. - Okay.
- Look. - Uh, looks, yeah. - Rosemary kabobs. - I love how you've bought
a bag of pre cut vegetables. - Look, they didn't
have any like, peppers. Look, that's looking awesome. Look at that. We interrupt that broadcast
because our cupcakes, ah, this is still getting
through the oven glove, are done. - Wow, they look really cool. - Look, melt-y marshmallow-y goodness. And I would prefer
marshmallow than fondant, I find it a bit sickly. Anyhow, kabobs. How's your lolly doing? - Really good, look, look. I've got actual colour in. Look. - [Barry] That's good. - This is good for kids. Definitely. - That's massive, it is so big. That's like a massive
necklace or something. Oh, yeah, even though I've
got a blocked up nose, I can smell the rosemary like
cooking in with that pork. Can you smell that? - Mm. - Or is it just egg and garlic? So I'm not going to go crazy
and show you all the kabobs. We've got Mrs. Barry's giant
necklace one cooking up there. We've got the pork one there
that needs turning probably. Ah, but the smell, the flavour coming from that is actually really, really nice. It's got the rosemary
coming out of there, right? - Yes. - Please ignore Mrs.
Barry 'cause I might have just popped off on camera. It happens. - I just farted as I laughed. - I did, as I laughed I
popped off, I'm sorry. It happens, right? This has been in there frozen
for 15, 20 minutes, right? - Yeah. - Shaky shaky, Becky Becky. - Ready, oh my god it's cold. - Shake it. - It's freezing though. - Just shake it. No, it's gonna stick to my face. Snake it, shake it, not snake it. Look, shake it. Becky is now making whipped cream. Ah! Just the sound of it, bloo, bloo, bloo. No, don't do it together. Like we're getting married,
like the wedding picture. - It sounds like it's
thicker than what it was. No. - No, that's not worked at all. Get a spoon. Nah. - Maybe we didn't do something right. - We did something wrong,
can you let us know? That's heavy cream. - Oh, I know what we didn't do. - Freeze it. - Use an electric whisk. - Yes. - Mm, rosemary and pork. - Ah. - That looks.
- Ah! - That's been on the griddle. That's going to be really hot,
don't eat it, don't eat it. Oh, gosh, don't listen to me. - Oh my god, mm. That's good, mm, want one? - No thank you, I'll
take your word for it. - That's phenomenal, you've got the rosemary flavour in there. 'Cause you can get these rosemary brushes when people do barbecues. - Can you? - Yeah, you've got to whack it with it. Mm, that's worked really well. Marshmallow cakes. - This one's my favourite
one we've done today. - Yeah, this is pretty, it's pretty cool. - I think this has worked. This has worked really well,
apart from it being so sticky. - Who doesn't want marshmallow
as a cake topping, right? Oh my god. - Oh I've had an idea
of what you could use. You know these chocolate like matchsticks? - Mm-hmm. - Use those as kabobs and marshmallows. - Oh wow. - And then it would just all. - It'd just melt, yeah. - Maybe not. - If you think about it
though, that marshmallow has cost me one pound, the bag, and the cupcakes cost me a pound as well. So that's two pound, like that
could get you out of trouble, seriously in a kid's party situation. So thanks for watching. Mrs. Barry is fully getting stuck into the marshmallow cupcake there. Very, very cool indeed. Remember to check out the
rest of the playlist now. If you've got any cool kitchen hacks, let us know down below
exactly what they are. I'll do my best to try them out, won't we? - Yeah, we will.
- We'll do them together. So thanks a lot guys, and
we'll see you next time. Bye.
- Bye.
