- 3 hours ago
In this video you will find out 13 precautions you should take to not get robbed or scammed, 13 things you don't wanna touch and the best ways to use a food thermometer!
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00:00Mmm, a weird white spot on a banana is a sure sign you probably want to throw them away,
00:06as these are the nests of spiders.
00:09I'm talking about the Brazilian wandering spider, as it has no GPS.
00:13And this guy is dangerous, also known as the world's most venomous spider.
00:19One bite, and your nervous system is instantly blocked.
00:22As a nasty bonus, you get nausea and blurred vision.
00:25Don't worry, they're most likely to be found in South America.
00:28But since they like to hide, they can sneak into the banana box and travel wherever the bananas travel.
00:35They like to travel in their sack, and there is evidence of a mama spider traveling together with her baby
00:41spiders.
00:42Oh, goody.
00:47Ever eaten canned food?
00:49Gences are, you've hoovered up some maggots, too.
00:52Those critters can be found in all types of food.
00:55Canned tomatoes? Sure thing.
00:56Canned mushrooms? Absolutely.
00:59Maggots are crazy about those.
01:01They love it so much that 20 maggots are good to go for 3.5 ounces of drained mushrooms.
01:07Sorry, pal. There's nothing we can do.
01:09Just accept it.
01:11Some creepy things in your food may actually be approved by the FDA.
01:16As weird as it may sound, the FDA is okay with 30 or more insect parts per chocolate bar.
01:23Want to know more?
01:25Okay, how about rodent hair in your peanut butter?
01:28Yummy.
01:29Despite the fact that peanut butter is one of the best controlled by FDA products out there,
01:34they don't see anything bad in a couple of rodent hairs per jar.
01:38Now, let's check your intuition.
01:41Question 1.
01:42How much mold is acceptable in apple butter, according to the FDA?
01:46Not that much, actually.
01:4812% mold is acceptable.
01:51Question 2.
01:52How much mold is okay for cherry jam?
01:54Things are getting stinkier, as 30% mold is okay for cherry jam.
01:59The last one.
02:00What about black currant jam?
02:03Ready?
02:0375% moldy black currant jam is FDA approved.
02:08I don't think I'm going to eat peanut butter with black currant jam ever again.
02:13Broccoli is both good for health and risky at the same time.
02:17It's not that you shouldn't touch broccoli, but it's a rather friendly reminder to check your veggies.
02:23What if there might be a dangerous insect lurking inside your broccoli?
02:27Let's say the black widow spider.
02:29Their bite is not as bad as the Brazilian wandering spider's bite, but it's still not good.
02:35It's a true story.
02:36A guy from Ohio did find such a spider in broccoli.
02:40Luckily, this story has a happy ending.
02:42The person who found it called the local animal sanctuary,
02:45and the Ohio Another Chance Sanctuary adopted the spider and gave it a really cute name.
02:51Broccoli.
02:52Hey, wait a minute.
02:54We're adopting spiders now?
02:56Ho, ho, ho!
02:58Christmas is soon, and you opt for a live Christmas tree.
03:01Before dragging that tree right to your place, you better inspect it thoroughly.
03:06See that walnut-sized pinecone-shaped object hanging on your tree?
03:11Bad news.
03:12This is someone's dormitory.
03:14It's an egg sack holding hundreds of little mantises waiting to hatch in your home and celebrate the holidays together.
03:21So, unless you want to share your bed with them, make sure all the surprises are under the Christmas tree,
03:28not on it.
03:30Right, you don't want to risk and opt for the fake Christmas tree.
03:33Good choice.
03:34Thing is, fake trees are three times less likely to catch fire than live ones.
03:39But it doesn't mean it's totally safe.
03:42You have to be careful either way.
03:44Use appropriate lighting and never place the fake tree too close to the heat source.
03:49Flame-resistant models are the best.
03:53Alright, nearsighted people, beware.
03:55If you ever see something that looks either like an Oreo cookie or an ancient coin with a quaint design,
04:01you better put on your glasses before touching it.
04:04You know, this might be a terrifying spider.
04:07What, again?
04:09I'm talking about the Chinese hourglass spider, and I honestly have no idea why they call it the hourglass spider,
04:16and not the cookie spider.
04:18These guys live in Southeast Asia, Mexico, and Guatemala, and it seems like it doesn't really care that much about
04:25cold,
04:25since it can even chill in some parts of the United States and Canada.
04:30These spiders are notorious for setting up traps.
04:33They build burrows, and once they detect motion, bam, they pounce.
04:38Also, those burrows help them keep unwanted visitors, such as wasps at bay.
04:43Good news?
04:44We humans are way too large for them to drag us into their dungeons.
04:48And, despite many viral posts, they're not poisonous to us.
04:53Phew!
04:57What time is it?
04:58Ah, it's time to debunk another myth.
05:02Now, some time ago, there was a viral TikTok video with strawberries soaked in salt water.
05:07The video looked pretty gross, because of worm-like bugs crawling from the strawberry.
05:12But this one is sort of a myth that all the strawberries are swarming with larvae.
05:17First off, they all get checked and soaked before shipping.
05:20Moreover, there are fruit flies, which are quite different.
05:24Thing is, if the berries wait on the counter to be bought for too long,
05:28they start attracting fruit flies, which lay teeny tiny eggs,
05:32which then turn into larvae, which then turn into new fruit flies.
05:36The key point here is that these fruit flies are everywhere.
05:40Supermarkets, smaller stores, and even in your kitchen.
05:43And yeah, you're pretty much likely to eat them each time you munch on pretty much any berries.
05:48You say gross, I say natural protein.
05:52Eh, just kidding.
05:53Don't worry, plant larvae aren't dangerous for people.
05:56Also, you don't need to soak your berries in salt water.
05:59A thorough rinse will do.
06:01Now, it's best to avoid some fruits if they're under-ripe.
06:05Lychee is a good example here.
06:07Despite their innocent appearance, they can be pretty dangerous.
06:11If you eat them before they're ripe, you're likely to consume some toxins, too.
06:15It's not as bad as you can imagine, but this toxin can significantly lower your blood sugar.
06:21For people with certain conditions, it may lead to unwanted consequences, including fever and even worse.
06:28So, nothing extraordinary here.
06:30Just make sure your lychees are ripe.
06:33Now, you might think that black sooty spots on your apple are a true sign the fruit isn't edible.
06:40But it's not quite true.
06:42First off, those sooty spots are nothing but a cosmetic issue, even though it's a fungus.
06:48But don't worry, it's not dangerous or something.
06:51Option 1, scrub those spots off and munch on your apple.
06:54Option 2, peel the apple and munch on it.
06:57Option 3, where you throw the apple away, doesn't exist.
07:01Now, beware if the salmon you're about to buy has caviar.
07:05It might be a sign this fish is not going to be as yummy as you want.
07:10Salmon from the Pacific Ocean tend to lay eggs in freshwater.
07:13So, they have to migrate when they do that.
07:16But once the salmon is in freshwater, all its systems kind of stop working and the fish stops eating.
07:23Such salmon is still edible, but the quality is way poorer than it could be.
07:28And what if you see a white capsule on your kale, which is supposedly a cocoon?
07:34Hey, no need to throw your dinner away.
07:36You can simply remove this aspiring butterfly, or fly.
07:40Give that kale a fine rinse and enjoy your salad.
07:44Oh, almost forgot?
07:45Be careful with pre-packaged salads.
07:47Even though the manufacturers claim they're safe to eat without washing, there is evidence of people getting health conditions because
07:55of unwashed pre-packaged salads.
07:57Those salads landed them with hefty medicine bills to get rid of the consequences.
08:03Imagine you suddenly notice a fly in your drink.
08:06Is it doing the backstroke?
08:08Will you finish the glass or pour another one?
08:11Well, it depends on the gender of the fly.
08:14If you've got a female fly in your drink, a couple of minutes later, the taste will get funky.
08:20If a male fly wants to take a bath in your glass, it won't ruin the drink.
08:24Thing is, the female flies have certain pheromones that are in charge of that funky smell.
08:30Even if you fish the fly out instantly, the drink can still lose its original taste, as even one nanogram
08:37of pheromone is enough.
08:38But, since you probably won't be able to tell the fly's gender, you probably want to pour a new glass.
08:45Yeah, a fly in your stomach won't do anything bad to you, but it's sort of gross.
08:50Let's crack a burglar's coat, tape on the door handle, or a slice of cheese on the car's hood.
08:56And many more can be signs that you're being watched by a crook.
09:01Burglars don't just pick a house randomly and rob it.
09:04They'll often monitor the home before they take action.
09:07They want to know more about the house and its security.
09:10They leave markings on the home, garage door, post box, or storage unit.
09:15Get to know these markings and know what they symbolize, and you'll be able to better protect your home from
09:20the bad guys.
09:22If you see a circle drawn, that means in the eyes of the thieves, your house is a piece of
09:27cake to rob.
09:28Maybe it has no home security system set up.
09:31Yet, a barred circle means to avoid entry.
09:34Maybe the home has high-tech alarms, CCTV cameras, or a dog.
09:39Ladder-like lines means there are valuables visible in the home, so there are items in the house worth stealing.
09:46If someone sprays the letter M in the garbage, that means empty in the morning, and N refers to empty
09:52at night.
09:53Police forces have issued warnings about the code, but keep in mind that some of these signs are actually harmless
09:59messages
09:59used by road workers to communicate about pipelines, and so on.
10:05If you see some evidence of key bumping, don't enter the house.
10:09Key bumping is a technique where burglars use a similar key made with a heavier metal than the pins
10:14to file down the pins on the inside of the lock.
10:18Plus, victims may encounter some problems while claiming insurance in such cases
10:22because this technique may leave no sign of forced entry on the outside of the lock.
10:27You're being robbed, and you can't prove it to the insurance company.
10:31Sounds like a nightmare.
10:34Lock picking is a less forceful technique.
10:36This one will leave marks on the doorknob, such as light scratches around the lock,
10:40but the real signs will be found on the inside of the lock on the pins.
10:44They'll have dents.
10:47Heavy scrapes or marks on your doorknob can also indicate that someone has entered your home.
10:52Thieves sometimes use screwdrivers to break the pins in the lock.
10:56If you see deep scratches, marks, or a widening of the keyhole, be careful when you get inside.
11:02Thieves may stick a tape, and it's usually a see-through one, on the door handle.
11:07Suppose the tape is still there a day or so later.
11:09The squatters believe that the owner is away since the door hasn't been used.
11:14This strategy has become alarmingly prominent in Dublin.
11:18The police warned people to be vigilant and remove any tape immediately after seeing it.
11:24Some of these markings are left by dog thieves,
11:27signaling that your home has a money-wise worthy breed to steal.
11:31Supposedly, red chalk marks are for large dogs,
11:34and yellow and pink marks refer to medium and small dogs.
11:37The police advise dog owners to keep their eyes open around their properties
11:41and report any such instances to the police.
11:45Lastly, pay extra attention when walking their pets.
11:50One of the keys to being safe at a house is having good security and knowing your property.
11:55For instance, if your front door locks are still responsive but function slowly,
11:59it may be a sign of a burglar attempt.
12:02This might be because of a tactic called the vulnerability method.
12:07Thieves make the door lock weaker with time.
12:10They use tools or objects to deteriorate the lock without leaving any traces.
12:15You may think your lock is old and simply postpone calling a locksmith,
12:20but that would be a huge mistake.
12:23Similarly, the key might turn inside the lock with delay.
12:27If it's harder to turn inside,
12:29this is usually the first sign of an attempted break-in.
12:32So, this is probably the most important warning sign you should take into consideration.
12:38Even security door locks are vulnerable to break-ins.
12:42Did you know that in Churchill, Canada, locals keep their car doors unlocked?
12:46They don't do this to invite the thieves, but to survive a potential polar bear attack.
12:52The town has the largest number of polar bears in the world.
12:56Imagine a resident faced with a polar bear and another person's car is nearby.
13:01They can quickly shelter inside that car.
13:04How about learning some safety tips to avoid purse snatching?
13:08Firstly, don't carry a shoulder bag over your shoulder.
13:11I know, I know.
13:12It's what the bag is designed for.
13:14But this makes it easier for a thief to grab your bag.
13:17For example, carrying a small clutch-type handbag underneath your arm is safer.
13:23Shopping with someone else is safer than shopping alone.
13:25On shopping days, and in general, don't carry more money than you would possibly need for all your credit cards
13:31in the same purse.
13:33Carry only what you need for the day.
13:35You might think, it's just for a sec, but don't leave your purse in shopping carts or on counters.
13:42And there's the matter of scams.
13:44When you believe you can't be scammed, you might let yourself be more vulnerable to scammers.
13:50Scams target everyone, from all backgrounds, ages, and incomes.
13:53They can catch you off guard and when you're not expecting it,
13:56using new technologies, products, or even services to hook you,
14:00to either give them your money or personal details.
14:03How to be scam-proof?
14:05Firstly, keep in mind that if it looks too good to be true, it probably is.
14:10Secondly, don't respond to calls about your computer asking for remote access,
14:14even if they mention a well-known company.
14:17Scammers will often ask you to turn on your computer to fix a problem or install a free upgrade.
14:22This is actually a virus to get your passwords and personal details.
14:26Lastly, pay attention to unusual payment requests.
14:30Scammers will often ask you to use an unusual payment method,
14:34like a preloaded debit card, gift card, or iTunes card.
14:39A carjacker and a slice of cheese.
14:41What connection can there be?
14:44Imagine you walk to your car and see melted cheese on the engine cap.
14:47You initially thought that it was probably some kind of a prank,
14:51so you begin to clean the cheese.
14:53Naturally, it takes ages under the hot sun.
14:55Pay attention to your surroundings.
14:58Someone might be watching you from a distance and waiting for the right time.
15:02They can just jump into your car and run away while you're not looking at the driver's door,
15:06busy cleaning the cheese near the passenger side.
15:10Did you know that you might have an extra key in your car?
15:13Some cars have valet keys hidden under the owner's manual or in the toolkit in the trunk.
15:18If your car has that spare pair, take it out immediately.
15:22If you know where it is, thieves will know it too.
15:25Plus, don't think you have a perfect hiding spot for your spare keys.
15:29Car thieves know where to look.
15:31For example, some people hide the extra key under the bumper or beneath the floor mat.
15:36Thieves routinely check those places as well.
15:40Speaking of car theft, now might be a good time to talk about the habits and strategies of car burglars.
15:47They don't really go for wide open and visible locations like in front of houses and driveways.
15:52Dark and secluded places such as apartment buildings, carports, and underground parking garages appeal to them because it's quieter.
16:00He could hear if somebody was coming.
16:03Have you heard of vehicle identification number, aka VIN?
16:07This is a unique number for every car out there.
16:11You can engrave the VIN on your car windows.
16:13This makes your car less valuable on the black market for its parts.
16:17Plus, changing the car windows costs quite a lot, so crooks try to avoid such cars.
16:23Overall, it's better not to be an inviting, easy target.
16:27So, do you have some real-life stories about all these?
16:34Some of those potatoes you left in your pantry have turned green.
16:38Are they still safe to eat?
16:40When these vegetables come in contact with direct sunlight, they turn green because of a little thing called chlorophyll.
16:47It's a green pigment plants need to produce food during a process called photosynthesis.
16:53To prevent potatoes from turning green, you'll need to store them in a dark and well-ventilated area.
16:59While chlorophyll itself is harmless, once the amount of this substance increases in a potato,
17:05it triggers the appearance of another element called solanine.
17:09This is a substance found in tomatoes, eggplants, and most importantly, potatoes.
17:15Not only does it make these vegetables taste bitter, but it can also cause serious health problems.
17:20For example, related to digestion.
17:23While it's best to refrain from eating green potatoes,
17:27you can always double-check if they are good to eat by tasting them.
17:31If you sense a taste of bitterness, it's best to throw them away.
17:35What about sprouted potatoes?
17:37Are they good to eat?
17:39Well, it depends.
17:40That substance solanine has a lot to do with it again.
17:44If a potato otherwise looks good,
17:46and only has a couple of small sprouts,
17:49you can remove those and safely eat the vegetable.
17:52They won't be the best-looking potatoes, though.
17:54So, if you want to cook a dish where you need neat vegetables,
17:58you might want to skip the slightly sprouted potatoes and use them for something else,
18:03like soups or mashed potatoes.
18:05But if your potato looks like it's grown arms and legs,
18:10you'll be on the safe side if you throw it away.
18:13Solanine aside, it will also taste bitter,
18:15so you might end up cooking it for no good reason at all.
18:19Let's look at some other tips to help you improve your kitchen safety skills,
18:24like how you should wash fruits and vegetables with hard rinds,
18:27say melons or cucumbers.
18:29Simply running water over them may not be enough
18:32to get rid of all the nasty stuff on their surface.
18:35Best to use a sterilized scrub brush and some elbow grease
18:39to really get into those ridges and clean the vegetables properly.
18:42That way, the dirt and bacteria won't transfer from your veggies
18:47to your cutting knife or board.
18:49A fan of grilled meat might want to get a food thermometer
18:53to make sure you're always on the safe side.
18:56If you're an experienced cook,
18:57you might be able to visibly judge if the meat is ready.
19:01But if you're really not sure if the product is done,
19:04a thermometer will be your best friend.
19:07Specialists claim that whole cuts of meat
19:09need to reach a minimum internal temperature
19:12of 140 degrees Fahrenheit before you conserve them.
19:16Fish needs to reach 145 degrees,
19:19while ground meats need a minimum of 160.
19:23Poultry or pre-cooked meat, like hot dogs,
19:26need to be heated to at least 165 degrees.
19:29To safely store all the food you've bought for the rest of the week,
19:33you also need to make sure that your household devices
19:36are working properly and are set at the right temperatures.
19:39Like your refrigerator temperature, for example,
19:42which should be at 40 degrees or lower.
19:45As for the temperature in the freezer,
19:47it should be 0 degrees Fahrenheit or lower.
19:50Now, that thermometer I mentioned earlier
19:52can be of use here, too,
19:54if you need to check whether your appliances
19:56are working properly.
19:58Luckily, most of these devices come equipped
20:00with their own thermometers these days.
20:02Do you need to bring your own food
20:04to your neighbor's barbecue party?
20:06Make sure to keep it cool on the way.
20:09Meat, poultry, and seafood need to be transported
20:12at 40 degrees Fahrenheit at most.
20:15You can always use an icebox.
20:17Just make sure to place its cooling parts
20:19in the freezer the night before.
20:21The way you organize food in your fridge
20:23can affect its quality, too.
20:25Raw meat, for example,
20:27needs to be stored on the bottom shelf of your fridge.
20:30It's also best to keep it away from fresh produce
20:33and ready-to-eat dishes.
20:35Now, have you experienced a long power outage recently?
20:39Sorry, but all the food in your fridge needs to go.
20:42If your fridge was offline for only a couple of minutes,
20:46you're most likely safe.
20:47Otherwise, you'll need to get rid of
20:49all the perishable foods.
20:51When it comes to canned food,
20:53you also need to take into consideration
20:55its acidity levels.
20:57Products that are high in acidity,
20:59like tomatoes, grapefruit, and pineapple,
21:02can be stored for 12 to 18 months if unopened.
21:06Canned vegetables, meat, poultry, and fish
21:08can be stored for longer,
21:10anywhere between 2 to 5 years,
21:13if the storing conditions are right
21:14and if the can itself remains undamaged.
21:17If anything looks rusty or has bumps on it,
21:21remove it from your pantry.
21:23You also need to be careful with storing your acidic food,
21:27as you should never use reactive pans.
21:30You might know that aluminum is used a lot in cookware
21:33because it's good at conducting heat.
21:35But cooking or storing something in an aluminum pan
21:38might not be so good for your food.
21:41Tomato sauce, for example,
21:43can damage aluminum or cast-iron plates,
21:45and that will show in both the taste
21:48and the color of your food.
21:49Non-reactive pans are your safe bet,
21:52so make sure you invest in a good quality
21:55stainless steel, enamel-coated, or glass set of pans.
21:59A lot of dishes taste better
22:01if you pre-marinate the ingredients.
22:03Just make sure to always marinate food
22:06in the refrigerator.
22:07If you leave it outside on your counter,
22:10it'll soon reach room temperature,
22:12and then bacteria will start to multiply.
22:15And it may be dangerous
22:16if you don't cook that product
22:18at a high enough temperature afterward.
22:20Also, never reuse the marinating liquid.
22:24Now, the first rule,
22:25whenever you're gathering tools to prep for dinner,
22:28multiple cutting boards for each type of food.
22:31One should be reserved for meat and seafood,
22:34while others should be divided
22:35between vegetables, fruit, and baked goods.
22:38It's the best way to avoid cross-contamination
22:41in the kitchen.
22:42And speaking of cutting boards,
22:44your best bet would be to invest
22:46in a good bamboo one.
22:48This material absorbs little to no moisture
22:50and isn't easily damaged by knives.
22:53It's way more resistant to bacteria
22:55than any other type of wood,
22:57and it also lasts longer,
22:59not to mention the fact
23:00that it also looks really cool.
23:02Eggs can cause a lot of trouble
23:04if not stored correctly,
23:06but here are a couple of tips you can use.
23:09Fresh eggs are safe to eat
23:10for up to three weeks after purchase.
23:13Keep them in their original carton.
23:15Hard-boiled eggs need to be consumed
23:17within the week,
23:18no matter if they still have their shells on or not.
23:21Lastly, if you keep leftover egg dishes
23:24in your fridge,
23:25make sure you eat them within three to four days.
23:28Now, we all want our batter
23:29to be smooth and free of lumps,
23:32don't you?
23:32But over-mixing can be bad for your dish too.
23:36Way too much elbow grease
23:37can cause gluten to form in the flour,
23:40which will give you a really tough batter.
23:42The trick is to mix lightly
23:44just until the batter is homogenous.
23:47Dried pasta comes in all sorts
23:49of different shapes and sizes
23:51for a reason, you know?
23:52That's because you should be pairing
23:54a specific type of pasta
23:56with the texture of the sauce.
23:58Like pasta shells, for example,
24:00go better with denser and chunkier sauces.
24:03Why?
24:04Because the sauce is gathered inside the shell,
24:07making it easier to serve and eat.
24:09The ribbed outside surface
24:11also helps with covering the shells in the sauce.
24:14Next time you mess up a tray of cookies
24:16and end up burning them,
24:18you can save them with your trusty grater.
24:20Just grate off the blackened parts from the bottom
24:23after carefully removing the cookies from the tray.
24:26Also, if you ruin their shape a bit,
24:29you can always dip them in melted chocolate.
24:32After the chocolate gets a chance to cool down,
24:35you'll be left with perfectly shaped pastries.
24:37Let's do this.
24:37Let's do this.
24:37Let's do this.
24:38Let's do this.
24:38Let's do this.