I Tested Viral Tik Tok Recipes

But Better maybe should stretch it’s legs over here, and put these recipes to the test. The question is… are any of these even capable of being good?

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Scrolling Tik Tok can sometimes feel like an empty Void video after video endless scrolling your brains turned off then you see a Ramen lasagna come on food is being bastardized minimizing those who have dedicated their lives to a craft The Passion of an entire industry in exchange for virality sure there’s

Convenience and content to feed your fried dopamine receptors but has the need for convenience and pure visual excess replaced the number one reason that cooking even EX exists cooking isn’t always about the time that it takes the flavor that you’re creating it’s about the culture and the collective experience that you have with

The people you care about even if that person is just you I want to understand this nonsense we’re not just taste testing a bunch of bull today we are making the most viral Tik Tok recipes that exist to see if they’re just peer viiew grabs or if they’re actually worth

Something starting with this we’ve all seen the pink sauce if you haven’t here’s how it’s made Mayo Ranch powder Cayenne salt honey dragon fruit powder why white distilled vinegar water this strange sauce down that’ll really help it I think I’m being factious by the way

I do not think it will help it at all let’s taste this is not Pepto-Bismol this is pink sauce please understand everything will be rated on a tier list scale s tier being the highest F tier being uh well NF not good oh my God that’s

It that is abysmal it’s a sweet Miracle Whip it’s just got this like vinegary just unnatural scent to it but on the tail end there is a nice little garlicky flavor that is if you don’t throw up vicam I need you to come and try this oh that’s crazy that legitimately smells

Like paint I think if you took a shot of vinegar it would be better so that gets a solid F tier not the best start but let’s be honest this thing didn’t have a chance on to our next contestant oh uh and one important note hello uh this is

I guess the new cabinet my new cookbook is out and if you didn’t get a copy now’s a good time the Link’s in the description love you so much stay hard Smash Burger Taco you know you could just just eat a burger why do we have to

Go this way huh all right whatever first burger sauce small bowl Mayo ketchup mustard seasoned with salt and pepper to taste you have it a whisk till combined and that is your sauce get a hot griddle to that you’re going to add a 2 to 3 oz

75% lean ball of ground beef season with salt to taste cover with a raw ass corn tortilla press using a burger press until as thin as possible sear for 1 to 2 minutes scrape underneath flip season with salt to taste add a slice of American cheese okay cheeseburger should

Have American cheese at least now once the cheese is melted it is done so place it onto a board add your sauce some shredd that’s a shredded lettuce thenly slice white onion DIC pickle and now we taste I kind of like it I like it what I

Wanted was a burger and I still get a burger I just don’t get buns so I think maybe from the aspect of like is this a lower calorie option lower carb option and you want a burger there you go I think for me I’d give it a b would I

Rather have a burger yes but is this bad no if I’m looking at visuals taste texture overall experience visuals ugly I never want to see an open face Burger again there’s nothing more beautiful than two Supple glossy buns and a cheesy melty beefy inside that’s an iconic

Image and this is bastardizing that that said taste and texture it’s pretty good but the lack thereof a bun completely changes this experience it is not a burger it’s a fatty Taco that tastes like a burger cuz those ingredients are in there so ultimately I think I’ll give

It a solid strong B+ so a b it’s good would I make it again maybe but I wouldn’t tell anyone about it hot chocolate bombs this one was a big one for y’all but is it really worth the effort you going to buelt some chocolate over a double boiler spoon that into a

Sphere mold who has that do you have that probably not I had to buy these for this spread around to fill the mold putli the molds upside down to drain the excess chocolate and let that set at room temp yeah that takes about 45 minutes by the way take your half

Spheres out of the mold fill with hot cocoa powder a couple marshmallows then use a hot knife to even out the edges then quickly set another unfilled half sphere on top of that to glue the edges together when they’re finished they look like this so there you go I guess you

Just put this in hot milk wa this is pretty cool hey yo it’s kind of like a clam am opening up I’m not having fun all right I’m not smiling this is bringing me joy oh that’s good pretty good it would be good if you didn’t have

This in the hot chocolate bomb this is purely for the theatrics of having the hot chocolate bomb melt and it’s like oh my God I think it’s worth it I think it’s cute if you have kids that could be cool I don’t have kids I recently got

Forced to get a cat cat’s probably going to piss in this I was going to say if I was six I’d enjoy this but honestly I enjoy it now if this was made for me this would be awesome I don’t think I would you know get the whole mold and

Make the chocolate and do all that I’d just either go buy some hot chocolate or just make a mix I’m going to give it a be it’s really enjoyable this is all I have to say you can make great hot chocolate A Million Ways if you are

Willing to put in the time and effort to do all that work purely for the theatrics of having a ball pop in there go right ahead it tastes great but I do think it’s fun and if I got this I would be excited about it so I’ll give it a b

Not bad Ramen lasagna this looks like it was spawned from a deep REM nightmare so in a 9-in square baking dish for start with a nice layer of Night Terrors or the half of an instant ramen noodle Square spoonful of ricotta on top at this point I was really questioning why

We were doing this a little bit of marinara sauce mozzarella fresh grated parmesano the other half of your instant ramen noodle Mor ricotta marinara mozzarella and Parn pop them into oven at 375 F or 190 C for 30 to 40 minutes pull it out and it looks like this isn’t

That nice and horrific amazing I can’t wait to have a panic attack later cut it out pop it on a plate Gish with a bter chop parsley olive oil flaky salt fresh cracked black pepper and now we taste it’s tomato sauce and cheese it’s going to taste okay there’s no benefit

To doing this though it tastes the same as a lasagna quotation marks but you’re turning the dial down on the actual experience of it cuz it’s like a cheap Ram noodle that’s like half cooked like yes it’s soft in the center but the outside’s got dried noodle I’d be very

Angry even if someone gave this to me even in those days in college when I really needed something this is not something I would make not something I make now not something I make then the texture is pretty awful it’s just kind of all over the place there’s no benefit

To this at all nowadays they make lasagna sheets that you can just put directly in the oven you don’t have to boil to me this is an F tier just because it’s completely useless last thing I’ll say for you to consider you got family coming over to the house ask

Yourself would you feel confident and comfortable serving them this cuz if the answer is no that means you have shame for it think about that yeah that’s an F that’s an F tier healthy coke boy did this one piss me off I don’t even like Coke and this is definitively wrong but

You know what we’re here to try things okay we do this for you so to a cup add ice balsamic vinegar yeah I know trust me I was thinking the same thing seltzer water and give it a light stir oh my God it looks just like Coke wow yeah no you

Could put soy sauce in Selzer water and look the same who came up with this some people say it tastes like Coke I guess we’ll find out this is dumb I’m not excited for this hell half frozen over it this even tastes remotely like Coke it’s not bad I’m pretty shocked I

Was going to say this is an F straight out of the gate but like that’s not bad it’s not bad that’s very that’s shocking but does this taste like Coke no not at all here’s what I will say though anybody in culinary or into bartending or drinks you know about the shrub it’s

A vinegar-based drink and they’re very common in a lot of different cultures so really what you made was a balsamic vinegar shrub in a way I’m very heavy on the quotations here but it’s not a Coke tastes good though I’ll give to see this is really enjoyable there definitely are

Pockets where you’re like oh that’s a little too much but outside of that it’s really good I’ll give it a c as well not bad but not great chili oil eggs this is pretty basic I don’t even know how this blew people’s minds but I mean you

Literally going to fry eggs in spicy chili crisp here’s how it’s made get a nonstick pan add a couple tablespoons of spicy chili crisp once it’s hot crack your eggs into the pan season lightly with salt and fry your eggs over easy over hard whatever you like although

Over hard is kind of a weird Choice the biggest problem with this method is the dried chilies burn really quickly just generally so putting them in a hot pan kind of weird why not just added to your eggs after the fact which is a common thing that said You garnish with little

Green onion sesame seeds and we taste it’s exactly what you might suspect if you’ve ever had chili oil these eggs are perfumed with the spice and the smokiness of the chili oil it’s a little spicy it’s a little sweet you got the MSU Mommy and obviously it’s a little

Extra Rich cuz you got more oil on there and I mean it’s super versatile as well you can put this on toast you can put it in your fried rice you can put it on normal rice you could have it just by itself and it’s great will I give this

An S tier for it being a Tik Tock viral thing no I think this is a very traditional thing that just happened to go viral on Tik Tok I’ll give this an A but I won’t credit any of that to Tik Tok this is not Reinventing the wheel

But it is delicious so it’s a strong and powerful a tier and definitely worth making moving on Sushi bake I I hate this but we’re going to give it a fighting chance so you’re going to rough chop some imitation crab rough chop some cooked salmon then in a medy mixing bowl

Add koopy Mayo cream cheese shacha rice vinegar whis together and fold in your quotation marks crab not quotation marks salmon then in a 9×13 baking dish add some sushi rice into the bottom layer on torn Nori sheets on top God this is abysmal I mean there are whole people

Who have dedicated their lives to the craft of sushi and and this feels a bit like a spit in the face bro but you know whatever add your meat mixture to the B baking dish spread evenly bake at 375 F or 190 C pull it out add Shira koopy

Mayo maybe some green onion sesame seeds whatever floats your boat and whatever will cover this up so you don’t have to look at it and now we taste visually man that’s rough the green onions and everything on there helps it it does turn into something I can’t help but

Think about the fact that we made a sushi casserole it just feels trashy but I will say it does taste surprisingly good I don’t like that it’s warm though that’s knocking some points off texturally the rice is nice it didn’t get too soft it’s creamy that said i’

Prefer it in the form of a roll and I’m going to give it a se but an enjoyable C tier from just like a non-cook perspective making sushi is just such a big task for me I enjoy Sushi I enjoy going out and eating sushi but I’m never

In the mood to really make sushi at home I think that convenience is great out of what’s on Tik talk this is an a for me but I can also understand why it’s a c for you I think putting those votes together this settles at a surprising

For a sushi casserole B tier puff pastry Tarts this one seems like doing 80 80% of the work of making a tart and then just half assing the rest of it I don’t know how I feel about this to a sheet Tray Line with parchment paper drizzle a

Random spot lightly with extrav virgin olive oil a touch of reduced balsamic vinegar thinly sliced shallots fresh thyme some crumbled feta and then you’re going to lay a rectangular piece of puff pastry on top of that seal the sides with a fork and then brush lightly with

Egg wash pop that into an oven at 400 F or 204 CS for 20 to 25 minutes they come out looking like this and the underside has chots I mean it doesn’t look too bad but I mean why not just make the full tart I guess we’ll find out

I’m not in love with it I mean I love shallots balsamic vinegar puff pastry it’s just kind of like a these are all flavors that work it’s easy to do you’re getting a lot of just balsamic puff pastry before you even get to the shallot so I’m between a c and a d

Honestly I’m going to give it a d just cuz I have no purpose for this and I I think it’s pretty purposeless it’s a solid D maybe even a c but I’m going to keep it at a D ah the butter board can we all talk about how unsanitary and

Gross and weird this trend is like why just put whatever we’ll get into it later we all know how this is done you get a cutting board and you spread really gross dollops of butter all over the board I guess if you try really hard

It could kind of look cool but at the end of the day you’re just smearing butter all over a board which uh I guess to each their own right you know we all have mental breakdowns and then you can top it with whatever you want chili crisp bacon honey flaky salt chives Dill

Mint that’s what I did I’m sure it’ll taste good but it’s like being like hey do you want some soup and then you’re pouring soup directly on the table anyway let’s taste I also took one bite and I’m good I like the flavors that has nothing to do with the method of a

Butter board you just know that even if you make this for a party it’s going to get ruined you’re going to have someone that comes in it’s like oh cool is this a butter board and just go like like that oh you now who wants that Josh add

It all on these other flavors but like after just one big glob of butter I’m like ah I’m out it’s just so much butter it does taste good I will say it doesn’t taste bad you can achieve the exact same experience much less gross and much more

Tidy and orderly cuz after this is 25% gone it’s going to look nasty at your dinner party I don’t have a single friend that would enjoy me making this I would enjoy making this so for me it’s a solid F it’s an F smashed croissant this

One’s funny on one end it’s sort of like a Candi croissant pancake which I’m into the concept but in that process you have to crush the multitude of layers that have taken quite literally days to make with years of pastry skill just kind of smooshed so that being said get a

Croissant use a rolling pin to roll it as thin as possible then in a pan set of a medium heat add a little melted butter add your smash croissants brush with honey on the top of the croissant place a piece of parchment onto the croissant

Then use a stock pot to weigh that down turn the heat to low and toast for about 2 to 3 minutes then flip brush again with honey parchment back on weigh down and toast for 2 to three more minutes or until caramelized chewy and crisp top up with some torn fresh Bara Mortadella

Pistachios a touch of extraversion olive oil faky salt and fresh cracked black pepper let’s taste oh yeah I will say we didn’t put arugal on this why didn’t we put arugal on this because that’s gross just throwing raw arugula on something shows that you are being classless and

Have no inventive thoughts whatsoever I really like it there’s a lot of people that can hate on this method of how this is put together French person that sees this I guarantee you is going to say you when they see that but in America this

Is cool I almost want to give this an S tier but we have to recognize this is just a croissant that was smashed and candied with some Vera and Italian cured meat and that’s it and it tastes awesome and you should make it and it’s very

Easy to make it’s a strong strong strong a we can’t just give out an S TI to something like this is it mind-blowing super inventive to be on this viral scale I don’t think so in terms of like an S but I would give it an a a strong a

I agree a tier moving on million dooll spaghetti I don’t know where the million dollars came from but there’s definitely spaghetti in this here’s how it’s made so cook and train some spaghetti preheat a sauce pan over medium high heat add sweet Italian sausage sear until nice

And brown break that up with a potato masher cook that through remove the sausage reduce the heat to medium add onions season to taste with salt cook till translucent then add garlic fresh cracked black pepper to taste a little bit of Italian seasoning a little bit of

Marinara add your sausage and stir to combine now to your cooked spaghetti you’re going to add a touch of marinara to that as well for some reason I didn’t make this recipe toss that together then in a medium mixing bowl add cream cheese ricotta mozzarella sour cream and fold

Together with a spatula okay this is where the directions get really questionable so you’re going to take a 9×13 baking dish and you’re going to add some cubed butter at the bottom of wow okay I’m going to call a psychiatrist after this add half your spaghetti your

Cheese mixture followed by the rest of your spaghetti then your meat sauce then mozzarella and more cubed butter ah America bake a 350 fhe or 175 CSI and look at this oh wow so nice at least there’s a cheese pole see the cheese pole is there to confuse you on how dumb

Is let’s taste what this looks like is what it tastes like it’s very middle of the line it’s just pasta you want to know what a million dollar lasagna is to me a lasagna that was made with love and intention and made with the highest quality ingredients properly with real

Technique that might be worth the title of a million dooll lasagna cuz it’s actually a lasagna i’ give it a c it’s not a lasagna well it is a lasagna but it’s not really a lasagna doesn’t deserve the title I just want to clarify my annoyance here is not because it’s

Not good it’s because it’s not that my mindboggling maybe that’s what the internet is about sometimes sometimes the internet is about like people are scrolling they’re not really thinking that deeply they’re just kind of like oh cool but it’s not oh cool it’s okay so

We’ll settle on see are you going to be blown away by it no not really moving on yogurt toast wow this didn’t need to exist but in a medium mixing bowl you’re going to add yogurt egg maple syrup whisk until it has a God why does it

Look like that then you’re going to take slices of white bread and indent a circle in the center look I didn’t make this up okay it’s only hurting every fiber of my being to do this spoon in your yogurt mixture into the indent add some fresh fruit on top we did some

Raspberries blueberries and then for some godforsaken reason it’s popped into an air fryer at 350 F or 175 CI for 8 to 12 minutes you pull it out it looks like this you dust it with powdered sugar so you don’t have to look at it and now we

Taste H completely carried by the fruit I don’t detect at all the custard element let me try it by itself it’s a relatively purposeless and flavorless custard it’s also super overcooked in the world of custards and it’ll never not be super overcooked you want to know

Why cuz you’re blasting it in in an air fryer that’s not how you make custard sweetheart this whole thing is just screaming convenience but convenience just dips the quality of it you’re like oh I want all my things for breakfast Al together in my air fryer and you’re not

Gaining anything from that I mean there’s no taste other than the fruit it looks better than it tastes that is true and it doesn’t look that good so I’m going to give it a big old d d for sure moving on to baked feta pasta this was

One of the first big trends I saw and it made me realize that people don’t care about some of the things that I really care about and it hurt my feelings so let’s make it 9×13 baking dish add some cherry tomatoes some olive oil salt and

Pepper to taste toss that together add a block of feta in the middle for whatever Unholy reason Bake at 400 fhe for 30 to 35 minutes you pull it out and at this point you’re thinking oh this does kind of look nice right blistered Tomatoes but at the same time you don’t realize

The Terrors you’re committing right now so you’re going to add some cooked pasta to that toss together brush shop parsley toss that’s it the reason why people love this because it’s easy but do people really love it for the taste I guess we’ll find out it doesn’t taste bad but somehow this

Tastes like a diet pasta the irony is it’s not low Gallerie or low fat I’m trying to think of who would like it it definitely hits the one pot pasta crowd for sure I mean do I know people that would really enjoy this I think my wife

Would love this I think it wouldn’t be hard to make and I think that she would eat a whole pan of it I’d give it a beat it’s not for me it is very convenient but again I really need a high reward for the convenience cuz I feel like a

Carbonara isn’t that much harder than this I would call this faux convenience I’m going to have to veto this sa a c if you’re willing to give up your yeah I’m I’m fine with a sea we’re calling this a sea tier moving on cloud bread how about

This we’ll just do it and we’ll let it speak for itself in a large bowl whis together egg whites using electric beers then gradually add sugar corn starch and beet until stiff peaks spoon your egg white onto parchment paper lined baking tray you’re going to shape it into sort

Of a weird cake and bake at 300 fenhe or 150 Celsius for 20 to 25 minutes comes out looking like this and everyone thinks it’s so cool because when you crack into it oh my God it looks just like a cloud so what I guess if you want

To make a little science experiment for the kids like that seems like a good use of this for eating or even calling this food is a jailable offense so let’s taste I was very impressed with how it looked and I smelt it and it legitimately smells like my dog it is

Tremendously oh my God that’s that’s traumatic oh I almost threw up all right let’s eat it thenm if I could rewind time about 10 seconds ago and not have eaten that I would be 10 times happier than I am probably for the rest of my life that’s

Maybe one of the worst things I’ve tasted that’s an F that’s a full-on un inedible F this is not food that’s an F yeah pickled fries this one I felt was a little interesting and when I say that I mean the sound effects he used sounded questionably crunchy for potato soaked

In a liquid I’m not so sure about that but we’re going to find out peel your potatoes cut into qu in planks then qu in sticks then into a qu mason jar you’re going to add salt and water add a 2 and 1/2 to 3% brine adding your potatoes mustard seeds black pepper

Corns fresh dill crushed garlic and then lightly top with the lid because if you tie this down it might explode so just lightly sit at room temperature for 5 days then drain the brine from your potatoes lay your potatoes on a paper towel and dry as much as possible see at

This point I’m thinking oh really nice water logged potatoes and they’re nice and uh Wiggly but look we’re optimists here so we’re going to keep pressing on so first we’re going to fry that at 320 F at or 160 C till just cook through and pale on the outside if you notice little

Bubbles starting to form on the outside there’s almost already a crust which I’m surprised to see but we’ll see if this gets any better drain that on a paper towel line baking sheet increase the heat of your fry oil to 350 F or 190 C and fried till crispy and golden pull

Them out I’m not going to lie listen to this they’re sounding crispy you might have a chance here you have to season these immediately with salt when they come out of the fryer while they’re still hot or the salt will not stick then all we have to do is place this on

A nice little plate with some ketchup and mayo and we taste what the tastes as good as it sounds I think this is like now the ultimate way to make a fry I never thought that pickling fries would lead to flavor like this you got the

Garlicky you got a bit of sweetness in it just a lot deeper of a flavor that you normally get compared to if you just put seasoning on it I should clarify these aren’t really pickled they’re actually lacto fermented but they do give them a pickly taste I don’t know if

I can say if these are my favorite fries that I’ve made just because I have a different technique in my book but damn these are up there as someone that doesn’t have a book this is maybe the top one there’s nothing wrong with this I mean this is very contributive I think

To like the cooking game and I’m sure there’s something with the brining process and them sitting for so long and the salt somehow creating some sort of chemical reaction that creates this beautiful crust of crunch and shoe and the inside’s cooked nicely and it’s flavored however you want it to be

Flavored in this case it tastes like a dill pickle that’s an s that is the most qualified S I can think of I agree this is actually food science on Tik Tok and for a great end result I got to give a shout out to valmore at appetite. lifee

On Tik Tok and Instagram dude I don’t know if this is OG your Technique but you’re the only place I’ve ever seen this done I love you you did something good for us today made my tummy happy look the moral of the story to this

Video to me is this I hope people spend more time enjoying things more meaningful rather than the endless scrolling of 30second highlight reels it’s hard to tell the truth what’s right and wrong or even form any sort of an opinion when you only have seconds to understand it yet nowadays we seem to

Think that that’s enough time it’s the lack of time spent on these things that create barriers and hurt communities in food so remember there’s always a lot more to be enjoyed in the little bits and pieces of a singular thing that you really sit down and digest it’s okay to

Spend more time on things and maybe slow life down a little bit but even after saying all that there’s still be something good in it after all but only time will Tell