Influencer roasted for bizarre egg-cooking hack she claims she learned from her ‘Italian grandmother': ‘Absolutely not'
They feel like she can't wok on water.
TikTok is rife with questionable food content, from powdered yogurt to Sprite-soaked gummy bears.
Now, one of the platform's epicures has been figuratively pelted with vegetables for recommending that people fry their food with cucumber water in a video with 17 million views
The German gourmand, who goes by @jana.vill, wrote in the clip's caption that she learned the unorthodox, non-stick hack from an 'Italian grandmother' and will never use oil again.
'Do it on a stainless steel pan and then I'll be convinced,' scoffed one critic.
TikTok/jana.dvll
In the footage, she is seen slicing off the tip of the jumbo vegetable — which is about 96% water — and then rubbing the cut end on the bottom of her frying pan to lubricate it like one would with a stick of butter.
She then cracks an egg and fries it in the pan, seemingly amazed that the cucumber water did the trick.
The content creator uses a spatula to scrape the egg off the bottom of the pan with ease, before placing the finished product on a plate with sliced cucumbers.
The TikTok cook said she's sworn off oil since learning the so-called hack.
Anna Sedneva – stock.adobe.com
The clip concludes with a shot of the pan, which is free of oil and swiped clean, save for some egg white debris.
Unfortunately, her oil alternative didn't go 'over easy' with viewers, some of whom claimed that the so-called Teflon effect occurred because she was using a non-stick pan.
'Do it on a stainless steel pan and then I'll be convinced,' scoffed one critic, while another wrote, 'Girl it's the NON STICK PAN you're using.'
'The frying pan is gonna have very smooth skin,' joked a third, referencing cucumber's alleged dermis-enhancing properties.
Others questioned her claim that she learned the hack from an Italian grandmother.
'As an Italian, absolutely not,' one naysayer said. 'No Italian grandma would replace oil.'
'Bro, an Italian grandmother would NEVER replace oil with ANYTHING,' agreed another.
This isn't the first time TikTok 'gourmets' have been ridiculed over alleged cooking techniques.
Recently, zoomer cooks were roasted online after espousing the health benefits of 'water-based cooking' — with critics claiming that they've simply discovered 'soup.'
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Newsweek
21 minutes ago
- Newsweek
Hiker Gets Back to Car Without Keys—Video Reveals What Really Happened
Based on facts, either observed and verified firsthand by the reporter, or reported and verified from knowledgeable sources. Newsweek AI is in beta. Translations may contain inaccuracies—please refer to the original content. A video about a hiker's unfortunate realization after losing some car keys during a hike in the United Kingdom has gone viral on TikTok. The clip was posted by Jazelle (@jazelleberryx) and has garnered over 451,000 views since it was shared on June 2. The video shows a man walking down some steps against the scenic backdrop of a sprawling outdoor landscape. The man is on the Cuilcagh Boardwalk Trail, also known as the "Stairway to Heaven," in Northern Ireland, according to a hashtag shared with the caption of the post. The caption says: "When you can't find your keys back in the car park and that night you look at the video to see this." The footage features the hiker merrily hopping down the steps. A closer shot of him later reveals his keys had fallen out of his pocket while walking down the trail. The viral post comes after over 61 million people in the United States were reported to have engaged in hiking activities at least once in 2023. This was the highest number recorded in the U.S. since 2010, marking a growth of around 89 percent from the figure reported that year, according to data compiled by Statista, the global data firm. Participation in outdoor recreation rose by 26 percent during the pandemic, with people looking for safe, socially distant ways to stay active and connect with nature, according to the Outdoor Industry Association (OIA). By 2021, more than 164 million Americans aged six and older were reported to have participated in outdoor recreation at least once, the highest number on record, according to the OIA. However, "despite increases in the number of participants, total outdoor outings are declining significantly," the OIA noted, adding that "outings have been in decline for the past decade and the increased number of participants are not stemming the tide." 'I Feel Your Pain' Viewers on TikTok were sympathetic towards the hiker's dilemma, with some highlighting the silver linings to it. Naomi McCartney simply said: "Oh no!" and user irish#astard wrote: "I feel your pain." Iris Black noted: "awe jez imagine walking the whole way back to the car park and realizing this." Eroberer said: "At least you know where they are." Rachael Harrison noted: "So the lost keys are no longer a winning situation for me." Newsweek has contacted the original poster for comment via TikTok and email. This video has not been independently verified. Stock image: Hikers on the the Cuilcagh Boardwalk Trail in Northern Ireland. Stock image: Hikers on the the Cuilcagh Boardwalk Trail in Northern Ireland. Getty Do you have a travel-related video or story to share? Let us know via life@ and your story could be featured on Newsweek.
San Francisco Chronicle
an hour ago
- San Francisco Chronicle
A stretchy, hard-to-find ice cream arrives in the Bay Area
In the Bay Area, we are blessed with ice cream. Soft serve; ice cream made with Japanese dairy; maximalist scoops studded with chocolate-dipped potato chips; floats with fermented fruit sodas; anchovy sundaes; pints created by a pastry chef who studied at a gelato university in Italy. We have incredible Indian, Turkish, Mexican and Persian ice cream. Yet the region has long lacked booza, an Arab ice cream known for its distinctly stretchy texture. No longer: Roast & Toast, a new cafe in Berkeley, has become one of the rare local sources for the treat. Roast & Toast opened at 1746 Shattuck Ave. in January, with emerald-green walls and Arabic music playing over the speakers, but only recently started selling fresh-made booza. Owner Fadi Alhour, a native of Palestine, noticed booza trending on TikTok in the Middle East, thanks in part to a viral song in which an employee from a Dubai booza shop rhythmically chants the treat's main ingredients while workers use giant mallets to pound the frozen treat into creamy, stretchy existence. 'It's trending,' he said. 'So many people are asking for it.' Unless you're looking for it, you might miss the booza in Roast & Toast's glass scoop case, tucked among tubs of salted caramel and matcha gelato. It's dense and chewy — spoonfuls of booza stretch elastically like a seductive cheese pull. Roast & Toast tops it with chopped pistachio and kataifi, shreds of sweet phyllo dough. Booza, sometimes referred to as the world's first ice cream, dates back to the 15th century. It was popularized by Bakdash, a famed shop in Syria that opened in 1885. Booza is typically made with milk, cream, sugar, salep (orchid root tubers) and mastic, a natural tree resin also used to make gum. While most ice cream is churned, booza is traditionally pounded by hand with a large pestle. Alhour, though, believes the pounding is 'just for show' (and indeed, it's part of the social media attraction). He argues the mastic and salep are what sets booza's texture apart. He's been tinkering with the recipe for months, first on a home ice cream machine, and then a fancy gelato cart displayed prominently inside the cafe. He grinds the mastic by hand in a mortar and pestle — he learned an electric grinder causes it to clump and stick together — and mixes it with pure, powdered salep sourced from Turkey. A little goes a long way: He mixes about a teaspoon of each with milk, cream, sugar and rose water for the base mixture. After 10 minutes in the gelato machine, the booza transforms from loose liquid to bulbous, marshmallow-like density. It is so thick that it's broken the machine multiple times. Roast & Toast serves an original booza flavor and another with cardamom and rose water. Alhour writes down flavor ideas when they come to him; future experiments may include dark chocolate, matcha or brownies. He had never made ice cream before this, nor run a food business. He previously operated a mechanic shop and a shipping business, where he would often make espresso for friends. The coffee interest begat a cafe, then one that served sandwiches, then ice cream. Before Roast & Toast, booza has been underrepresented but not totally absent in the Bay Area. Some Middle Eastern grocery stores in the region sell pints of booza from a Texas company. Similarly chewy Marash-style ice cream is on the menu at San Francisco Mediterranean restaurant Dalida; fresh booza can also be found at Levant Dessert, a Middle Eastern bakery in Menlo Park, Levant owner Maya Fezzani, grew up in Lebanon and Syria and has memories of eating booza at Bakdash. She's been making it for several years in Menlo Park. Her shop doesn't have the capacity for hand-pounding, so here it's churned, flavored with orange blossom and rolled into a pistachio-covered log. Fezzani has mostly kept things classic flavor-wise, though she is working on an apricot version. She also seized on the viral Dubai chocolate trend to make a sundae layered with booza, chocolate, kataifi, pistachio and tahini. Whether booza will catch on in the U.S. remains to be seen. 'It's up to the market,' Alhour said. But, like in the Middle East, a video on Roast & Toast's Instagram has already been drawing in customers.
New York Times
an hour ago
- New York Times
Florian Wirtz showed exactly why Liverpool want him – and left his mark on Bruno Fernandes
With a deft flick of his head, Florian Wirtz provided the moment all Liverpool supporters wanted. As negotiations continue between Liverpool and Bayer Leverkusen over a club-record transfer of more than £109million ($148m), Germany's 2-1 Nations League semi-final defeat to Portugal was the first time Wirtz was in action since it became clear that the Premier League champions are his preferred destination. Advertisement There was no hiding that all eyes would be on the 22-year-old. He responded perfectly by opening the scoring in the 48th minute with a cleverly worked goal. Wirtz was first to the loose ball on the edge of the Germany box after his attempted pass was intercepted. He feinted to open up the angle to feed a pass across to team-mate Joshua Kimmich. He did not stand still as he drifted into the box unmarked. The German captain completed the one-two with a clipped ball into the box and the Liverpool target did the rest. The slow-motion replays made the header look even better as it was caressed beyond Diogo Costa into the far corner. A finish a No 9 would be proud of? Most definitely. Since Liverpool moved to the front of the race for the attacking midfielder, debate about his potential arrival has centred around where he would fit into Arne Slot's 4-2-3-1 system. While the obvious answer is the No 10 position, Wirtz is not a stranger to playing as a false nine in a system that looks more like a 4-2-4. Liverpool used it occasionally last season, with Luis Diaz normally in that role. Germany's 3-4-3 formation using wing-backs offered little help in the debate around what Wirtz's primary position could be at Anfield. He operated on the left of the front three, with Bayern Munich's Leroy Sane the other side of VfB Stuttgart's Nick Woltemade in a new-look attack that was missing regulars Kai Havertz and Jamal Musiala. The presence of left wing-back Maximilian Mittelstadt pushing forward allowed Wirtz to drift inside into the left-sided No 10 role he excelled in under Xabi Alonso at Leverkusen. After returning from a brief holiday at the end of the Bundesliga campaign, this was never likely to be the best version of Wirtz. Even as the Bundesliga drew to a close, he had not been his free-flowing self, returning to action in April following a month on the sidelines with a knee ligament issue. Advertisement But it did not take long for him to showcase his playmaking abilities against Portugal. In the fourth minute, he drifted out to the left and delivered a drilled cross to the back post for Kimmich. He directed the ball into the path of the onrushing Leon Goretzka, who could only shoot straight at Costa. Slot wants to add new 'weapons' to his squad this summer and there are few bigger creative ones in world football than Wirtz. Despite the recently departed Trent Alexander-Arnold being a right-back, he was one of the team's primary creative forces last season and that requires replacing. While new signing Jeremie Frimpong, who has already joined from Leverkusen, provides creativity that largely comes off the ball, Wirtz's impact comes in possession. Despite not everything Wirtz tried coming off last night, there was no lack of effort to create. One minute he was picking the ball up deep in his own half and driving into Portugal territory on the right… …the next he was firing a shot on goal from the left side of the box. The accidental challenge which left Bruno Fernandes in a heap after being dispossessed by the Manchester United midfielder will have endeared him to sections of the Liverpool fanbase just as much as the goal and pass. So too would the cheeky nutmeg in the second half. There was also a clash with Manchester City's Bernardo Silva, which led to Wirtz being booked. It was telling that when Portugal turned the game on its head with two goals in five minutes, Germany manager Julian Nagelsmann rang the changes, but Wirtz remained on the pitch. Throughout the game, Wirtz was always looking to be progressive. He has an instinct to drift into space, and his movement is effortless in possession, gliding with the ball and moving it efficiently. After 72 minutes, he showed off his quick feet as he skipped away from Vitinha and then Nelson Semedo with ease. His cross was claimed by the Portugal goalkeeper, but it showed how quickly he can put the opposition on the back foot. It is moments like that which demonstrate why Liverpool are prepared to break the bank to bring him to Anfield. Germany will play Spain or France in the third-place play-off on June 8. By that time, Liverpool will have hoped to have made further progress on reaching an agreement for Wirtz's signature.
