I Tried the Internet’s Most CONTROVERSIAL Burger Hack — Transcript

The internet is full of cooking hacks. Some are amazing, some are complete nonsense. But when America's Test Kitchen says one ingredient can completely change the way you cook ground beef, I pay attention. They claim baking soda makes it juicier, more tender, and even browns better. But after I read the comments, they don't all agree. So today we're finding out who's right because if we can make better ground beef using this technique, thumbs up. But if the internet is right, oh boy, this is going to get ugly. Now supposedly you can use this for any ground beef you choose, regardless of the fat content. Now the reason behind this is because baking soda raises the pH of meat. [music] That changes how meat proteins behave, and the result should be juicier and more tender beef. The higher the pH is [music] also speeds up browning, creating better flavor. So I'm about to run that exact experiment. So I got the same exact beef that they were using. And here's how to run it. I split the whole thing in half. [music] One will have baking soda and the other one won't. Now the key is to use the right amount. So for 1 lb of ground beef, I'll be using a quarter teaspoon of baking soda. That's it. Now you can dissolve this in water to make things easier, or if you're patient enough, just spread it around the ground beef as I'm doing. And this is supposed to make the best ground beef of your life. But the comment section of America's Test Kitchen had other things to say. The end awaits. The reason your ground beef isn't browning has nothing to do with the baking soda and everything to do with moisture. Stop steaming your meat. But listen to Demi Charm. Mind blown. This will change my life forever. But this is my favorite one from Snoo Boo 66. You are claiming a problem exists that needs to be fixed that I never had. I'll keep the Arm & Hammer out of my beef. Who is right? Let's find out because in the end of the day, the only thing that really matters is how it tastes. So I went ahead and started the cooking process. I want you to notice one thing. Both of them are being cooked on the same pan and there is no difference between them whatsoever except one thing, the baking soda. The beef is combining together more and it's not breaking easily. The one that had no baking soda is the complete opposite. But after just 1 minute of cooking, the one with the baking soda is starting to get beautifully brown. The first claim of America's Test Kitchen was actually true. It does get better browning. This is the one with no baking soda and here's the other one with baking soda. Visually, you can tell a huge difference between them. But in the end of the day, what about the taste? Before I try anything, here's what I'm thinking is happening. The baking soda is combining the beef and not letting it break very easily. This one, on the other hand, is like regular ground beef and I broke it very easily. And then there's the browning. Look at it. It's night and day difference. But if I'm being honest, nothing matters unless we TASTE IT. Yo guys, Felito, Sebastian. You are a tall man, bro. Wow. Yeah. Visually, for both of you, which one do you like better? Definitely this one. At the moment, I do agree with him. It looks very chunky. Looks crispy. Is it crazy? They cooked exactly the same in the same time, same everything. But there's only one special ingredient. But in the end of the day, we just really got to taste it. I want to know your true honest opinion. Let's try this one here first. Cheers. [music] Cheers. Tastes like regular ground beef to me. Yeah. And it's missing a little bit of seasoning. Definitely little seasoning. Yeah, there's no seasoning on it at all. But this is as plain as you get and it's all about this experiment. It's very plain. It's supposed to be this way. Let's try the second one, please. Just give it a try. Cheers. Cheers. Oh wow. It's juicier and very crispy. When I make ground beef, I like to get a little more browning on it. Gives it more flavor, more texture. This definitely is better. It feels fattier. Or is this the same ground beef? Same exact ground beef. Came from the same package. You feeling any off flavors? Not at all. No, it doesn't taste any different. Now, here's the question though. Will it be the same exact results for burgers? I'm about to test that right now and I'll call you guys and you let me know which is better. That's right. We're about to make some smash burgers and to see if it's going to make better burgers. Says it worked so well. I want to push the boundaries. I want to see how much is too much. Well, let's find out. I went ahead and made some balls. I like them to be 85 g or 3 oz. The very first batch is going to get a very minimum amount of baking soda. The next one is going to get a little bit more. And the third one, I think I went a little bit insane. I mean, I don't know what's going to happen on this one, but we're excited to find out. I mean, at least I hope. The very last one is going to be our control with absolutely no baking soda at all. That way we'll have a true comparison. 'Cause now the only thing left to do is to go ahead and cook some delicious burgers. As now I say, it is enough talking and it is time to hit the grill. So, let's do it. [music] [music] [music] [music] [music] Before we try this insane experiment, I want to thank today's sponsors, Zwilling. You guys know I'm always trying new restaurants, exploring different dishes, and getting inspired by the food I try. A lot of the time I come home thinking, I need to recreate this. And having cookware that makes everyday cooking easier is a game changer. That's why I've been using the new Zwilling Madura cookware. Zwilling has been crafting premium kitchen products since 1731. And the Madura collection really shows that attention to quality and performance. What I love about the Madura collection, coating is made without PFAS. It makes cooking easier with effortless food release and quick cleanup. Whether I'm making delicate foods like eggs and fish or everyday meals for the family. The coating is also designed for durability, but I always make sure to use wooden or silicone utensils and avoid overheating the pan to help keep it performing at its best. While it's dishwasher safe, I prefer hand washing mine to maintain the cookware over time. If you're looking to upgrade your everyday cookware, check out the link in the description to learn more about the Zwilling Milano collection. Thanks again Zwilling for sponsoring this video. Now, let's eat. All right, everybody. And here we got our beautiful burgers, gentlemen. I am excited. But I want to know side this too. NO FRIES, NO NO NO. NO, COME ON. WE WANT BURGERS. Here's the thing. Just like previously, I want to know two things. Juiciness, crust, and overall. Okay. Let me know which one you like better. Enough talking, let's go because I'm ready to eat some burgers. I even cut them for you. They are ready to go. And they smell good. Oh man. Give it a try. Give me your true honest opinion. Cheers. Cheers. Cheers. Mhm. That's a juicy burger. Honestly, this is one of the best burgers I've had in a while. It is extremely juicy, very well seasoned. It's really good burger. What do you think, Bey? I mean, I'm guessing this is a control, so we have more burgers, so I really don't know how it's going to get any better 'cause this is a great burger. This is the control. There's nothing crazy going on. It is an absolutely delicious burger. Now, I am curious to see if it's going to go up or down from here. Here we go. Nah, I think it's going to get just up. Really? I like your high hopes. They all look amazing. Please grab it. Google, I got to touch the crust here, and it's definitely a little bit crispier than the last one. It is. Yes. What do you think, Sebastian? Visually, visually. Visually, I'm just ready to eat it. [laughter] Cheers. Cheers. Feels like the same as the last burger. That's amazing. How abou

tender, and even browns better. But after I read the comments, they don't all agree. So today we're finding out who's right because if we can make better ground beef using this technique, thumbs up. But if the internet is right,

oh boy, this is going to get ugly. Now supposedly you can use this for any ground beef you choose, regardless of the fat content. Now the reason behind this is because baking soda raises the pH of meat. [music] That changes how

meat proteins behave, and the result should be juicier and more tender beef. The higher the pH is [music] also speeds up browning, creating better flavor. So I'm about to run that exact experiment.

So I got the same exact beef that they were using. And here's how to run it. I split the whole thing in half. [music] One will have baking soda and the other one won't. Now the key is to use the

right amount. So for 1 lb of ground beef, I'll be using a quarter teaspoon of baking soda. That's it. Now you can dissolve this in water to make things easier, or if you're patient enough, just spread it around the ground beef as

I'm doing. And this is supposed to make the best ground beef of your life. But the comment section of America's Test Kitchen had other things to say. The end awaits. The reason your ground beef isn't browning has nothing to do with

the baking soda and everything to do with moisture. Stop steaming your meat. But listen to Demi Charm. Mind blown.

This will change my life forever. But this is my favorite one from Snoo Boo 66. You are claiming a problem exists that needs to be fixed that I never had.

I'll keep the Arm & Hammer out of my beef. Who is right? Let's find out because in the end of the day, the only thing that really matter is how it tastes. So I went ahead and started the

cooking process. I want you to notice one thing. Both of them are being cooked on the same pan and there is no differences between them whatsoever except one thing, the baking soda. The beef is combining together more and it's

not breaking easily. The one that had no baking soda is the complete opposite. But after just 1 minute of cooking, the one with the baking soda is starting to getting beautifully brown. The first claim of America's Test Kitchen was

actually true. It does get better browning. This is the one with no baking soda and here's the other one with baking soda. Visually, you can tell a huge differences between them. But in the end of the day, what about the

taste? Before I try anything, here's what I'm thinking is happening. The baking soda is combining the beef and not letting it break very easily. This one on the other hand is like regular ground beef and I broke it very easily.

And then there's the browning. Look at it. It's night and day difference. But if I'm being honest, nothing matters unless we TASTE IT. YO GUYS, FELITO, SEBASTIAN. You are a tall man, bro. Wow.

Yeah. Visually, for both of you, which one do you like better? Definitely this one.

At the moment, I do agree with him. It looks very chunky. Looks crispy. Is it crazy? They cooked exactly the same in the same time, same everything.

But there's only one special ingredient. But in the end of the day, we just really got to taste it. I want to know your true honest opinion. Let's try this one here first. Cheers. [music] Cheers.

Tastes like regular ground beef to me. Yeah. And it's missing a little bit of seasoning.

Definitely little seasoning. Yeah, there's no seasoning on it at all. But this is as plain as you get and it's all about this experiment. It's very plain. It's supposed to be this way.

Let's try the second one, please. Just give it a try. Cheers. Cheers. Oh wow. It's juicier and very crispy.

When I make ground beef, I like to get a little more browning on it. Gives it more flavor, more texture. This definitely is better.

It feels fattier. Or is this the same ground beef? Same exact ground beef. Came from the same package. You feeling any off flavors?

Not at all. No, it doesn't taste any different. Now, here's the question though. Will it be the same exact results for burgers?

I'm about to test that right now and I'll call you guys and you let me know which Which is better. That's right.

We're about to make some smash burgers and to see if it's going to make better burger. Says it worked so well. I want to push the boundaries. I want to see how much is too much. Well, let's find

out. I went ahead and made some balls. I like them to be 85 g or 3 oz. The very first batch is going to get a very minimum amount of baking soda. The next one is going to get a little bit more.

And the third one, I think I went a little bit insane. I mean, I don't know what's going to happen on this one, but we're excited to find out. I mean, at least I hope. The very last one is going

to be our control with absolutely no baking soda at all. That way we'll have a true comparison. Cuz now the only thing left to do is to go ahead and cook some delicious burgers. As now I say, it

is enough talking and it is time to hit the grill. So, let's do it.

[music] [music] [music] [music] [music] Before we try this insane experiment, I want to thank today's sponsors, Zwilling. You guys know I'm always trying new restaurants, exploring different dishes, and getting inspired by the food I try. A lot of the time I

come home thinking, I need to recreate this. And having cookware that makes everyday cooking easier is a game changer. That's why I've been using the new Zwilling Madura cookware. Zwilling has been crafting premium kitchen products since 1731. And the Madura

collection really shows that attention to quality and performance. What I love about the Madura collection, coating is made without PFAS. It makes cooking easier with effortless food release and quick cleanup. Whether I'm making delicate foods like eggs and fish or

everyday meals for the family. The coating is also designed for durability, but I always make sure to use wooden or silicone utensils and avoid overheating the pan to help keep it performing at its best. While it's dishwasher safe, I

prefer hand washing mine to maintain the cookware over time. If you're looking to upgrade your everyday cookware, check out the link in the description to learn more about the Zwilling Milano collection. Thanks again Zwilling for sponsoring this video. Now, let's eat.

All right, everybody. And here we got our beautiful burgers, gentlemen. I am excited. But I want to know side this too. NO FRIES, NO NO NO.

NO, COME ON. WE WANT BURGERS. Here's the thing. Just like previously, I want to know two things. Juiciness, crust, and overall.

Okay. Let me know which one you like better. Enough talking, let's go because I'm ready to eat some burgers. I even cut them for you. They are ready to go.

And they smell good. Oh man. Give it a try. Give me your true honest opinion. Cheers.

Cheers. Cheers. Mhm. That's a juicy burger. Honestly, this is one of the best burgers I've had in a while. It is extremely juicy, very well seasoned.

It's really good burger. What do you think Bey? I mean, I'm guessing this is a control, so I we have more burgers, so I really don't know how it's going to get any better cuz this is a great burger.

This is the control. There's nothing crazy going on. It is an absolutely delicious burger. Now, I am curious to see if it's going to go up or down from here. Here we go.

Nah, I think it's going to get just up. Really? I like your high hopes.

They all look amazing. Please grab it. Google, I got to touch the crust here, and it's definitely a little bit crispier than the last one.

It is. Yes. What do you think, Sebastian? Visually, visually. Visually, I'm just ready to eat it.

[laughter] Cheers. Cheers. Feels like the same as the last burger. That's amazing. How about you?

I don't I don't think it's better than the first one. Me neither. I feel something. Do you not feel it?

For real? Honestly, it's a good burger. It's not juicier than the first one, but the crust is definitely better.

Okay. This is my biggest question. Does it taste weird? No. It doesn't taste weird to me, at least for me.

It doesn't taste weird. How about you? No, it doesn't taste weird at all. If the previous one is an eight, is this a 10?

I'd give it an eight and a half. Eight and a half? Yeah, that crust made it a little bit better for me.

How about you? If that's an eight, that's an eight for me as well. I couldn't really tell the difference as much.

Sebastian is here to eat, everybody. No, I am. Okay, we're going to jump onto the next one, see if you feel it even more.

Please, really to grab. I am curious now. Uh the crust is crusting now. Visually, it's probably one of the best crust on a burger I've ever gotten, period. But, I want to know about the taste.

I'm ready. Let's find out. Cheers. Cheers. This is different mouthfeel. It's chunky. It's definitely just not just chunky.

It's not terrible, but it has an off flavor that I'm not enjoying. Yeah, it's in the back end.

How do you describe that taste? I don't know how to describe that. Chemically? Kind of, not in a bad way, but like maybe some like kind of like fake salt or something like that. I don't know what it

So, I will admit, it is the best-looking burger, but the taste, everybody, there's something off.

Yeah. I don't like it. So, the first one was eight, this one is eight and a half.

What do you give this one? I'll give it a six and a half. It was Six and a half? What's What's so high? I was going to give it a four. I don't like How about you?

I'll give it a five cuz it's edible enough. It's edible, but it's not good. All right, let's try the next one.

I'm not excited. Are you scared? [laughter] No, I'm scared. It does look good. is insane, I'll tell you that.

The crust is nuts, everybody. It's insane. If you are trying to make a commercial, do it like this, but the taste.

Cheers. Cheers. Is that taste, but more? Oof, this one's going to give me heartburn.

No. Oh, I can't. I can't. Nope. Mhm. So, now you're about to find out what it is. The first one has nothing, it's a control. All of the other one has baking soda.

Oh, this was not wise. Here is what I will say. Does it make a better burger? Yes. Is it worth it? I don't think so.

Mhm. A control burger should be the way it is. I hope you guys enjoyed this video. If you did, hit that thumbs up.

If you're not subscribed, you should have subscribed. And we'll see you guys on the next one. Let me know in the comments down below if you will put baking soda on your burger. Take care, everybody. Bye-bye.