Pro Chef Reacts.. To FutureCanoe's CRAZY TikToks

Comments · 638

• CH

  @ChefJamesMakinson · 1 year ago (edited) · pinned

  Trying to see if Future Canoe actually pulls these off or turns his kitchen into a biohazard? 😭 Check out the full reaction playlist right here 👇<a href="https://www.youtube.com/playlist?list=PLR05U0X6SNWUU7oErUb2ap3YIP3sA-W60">https://www.youtube.com/playlist?list=PLR05U0X6SNWUU7oErUb2ap3YIP3sA-W60</a>

  64

• AN

  @AndiAtom · 1 year ago

  My left ear really loved that intro

  1.1K

• 2L

  @2lefThumbs · 1 year ago

  FutureCanoe&apos;s dry sarcasm and Irony are priceless tbh.

  68

• RO

  @ronmaximilian6953 · 1 year ago

  Shaving chicken like that. Looks like a great way to have an interesting story at the ER when you&apos;re being treated for salmonella sepsis

  17

• MA

  @maxpowers9129 · 1 year ago

  I read that during the great depression that because there were so many people still growing their own food, people in rural areas often still had access to things like eggs, butter, cream and depending on where they lived they might didn&apos;t be able to get maple syrup cheaply. Such options were not available for people living in major cities during the same time period.

  259

• JO

  @jonbolton3376 · 1 year ago

  I like how he reduced the Nutella so it wouldn&apos;t be too rich, i add should add that i&apos;m one of the people who eats Nutella from the jar with a tablespoon lol.

  46

• AN

  @anna9072 · 1 year ago

  On the fried milk recipe - if you mix the cornstarch with the sugar, as she did, the sugar keeps the cornstarch from clumping when you add it to the liquid, and there’s no need to pre-moisten the cornstarch. &nbsp;I learned this trick from my mom ages ago.

  130

• ER

  @Erunest · 1 year ago

  The Lavacake recipe looked like it is from japan. in japan you don&apos;t need all eggs to be cooked thoroughly because of the high food standards. even here in germany, most of the eggs are practically safe to eat raw.

  55

• CO

  @codywalker2474 · 1 year ago

  I totally agree with you chef james, I was a baker at a cookie shop and all of our recipes were in weight. As you said it is much better to weigh as it is more consistent rather than cramming the flour into a measuring cup. We made 5 oz cookies. Pretty massive.

  85

• SP

  @spiderlily723 · 11 months ago

  ...never in my life did I hear about someone PIPING IN the lava cake. What I did hear about is 2 schools of doing them, which is undercooking like you said and inserting a disc of FROZEN ganache in the middle so it doesn&apos;t fuly cook.

  3

• MO

  @movzhepok · 1 year ago

  You note around <a href="https://www.youtube.com/watch?v=GS0Lu7kVfsM&amp;t=1155">19:15</a>, she stirrs in the caramel, which some chefs says you should not do. And I see that when it&apos;s time for futurecanoe to do that step, he let&apos;s the sugar and water forming the caramel on their own.

  5

• IA

  @iamtesting3824 · 1 year ago

  <a href="https://www.youtube.com/watch?v=GS0Lu7kVfsM&amp;t=353">5:53</a> ... sorry children 🤣😂🙃

  14