USE A NEW INGREDIENT EVERY 5 MINUTES | 5 Minute Mystery Mayhem Cooking Challenge
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- Опубликовано: 20 авг 2024
- Today we have a new cooking challenge for our chefs! Every 5 minutes they will be given a new ingredient they must use in their final dish! How will they do?
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Хобби
the best part about this format is that the tension stays high and the chefs are on their feet. with the canned food challenge or other stuff, they are figuring things out at the beginning but then figure it out and settle down. with this, they are on their feet the whole time
You're exactly right. Which makes me think the canned food challenge might be fun if they only pick one can at a time instead of all three at the start...
I can see a version of this with the canned food, where one can is available every five minutes and they don't know what category it is.
You could also easily combine this with existing challenges. Like the canned food one just introduce new cans like here.
Same vibes of a chef vs chef plus a pass it on 🤔
Yep, you peeps like making us sweat 😆😅
Loving the new concept and Kush and Ben are always chaotic together
Try ready steady cook re-runs…it’s not a million miles away from this
How are they always chaotic together?
@@GIBBO4182 okay ill check it out, thanks
@@cwg73160 Not in a bad way, but in most of the videos with just the two of them, their banter and things always going wrong for each of them makes a chaotic, funny environment
"What don't you want"
"Tofu"
Brutal.
This format was excellent! Happy to see Ben not being so nonchalant in the kitchen, now he knows how the normals feel when they are in the hot seat :D
Glad you enjoyed it!
@@SortedFood KOOSH KOOSH
This reminded me a bit of the Sidekick ad videos. Where they throw a bunch of ingredients at the normals and make them look stupid, and then the chefs come in and throw together three pre-prepared recipes.
Ben getting upset about having multiple proteins, the idea of maybe getting mud into the kitchen, answering parsnip without skipping a beat - It's all so Ben.
When Kush is stressed he starts blending stuff, when Ben is stressed he just becomes more Ben
also if he is really stressing he turns red.
I would have found it cool if they used the second protein as an alternative to the venicon. Some nice vegan dish option.
I live in China and to be fair, I’ve never seen tofu being served in a duping without meat lmao
It’s not considered a protein here but rather a vegetable
and he speaks in a higher and HIGHER voice!
Loved this concept! I hope to see this more in the future.❤
Sometimes i forget im watching a british cooking channel until Kush churns out "you absolute melon" like its a normal thing to say 😂
But it is! 😆
It's absolutely normal! A ruder version is calling someone an "absolute helmet" 🤣.
This is one of the tamest British kitchens with 2+ pro chefs in it xD
Bell end, not melon. In other words, penis head.
But how can you forget it's British when all the main players have accents?
It's the special British superpower, they can turn any noun into an insult just by preceeding it with "You utter.." or "You absolute..."
What would I have done with those ingredients? To be honest, probably panicked, stuck most of it in the freezer, and ordered a takeaway.
I mean the venison and the salsify go well together. The rest, not so much.
I can highly recommend salsify (or Schwarzwurzel, literally "black root" in German). The taste is very nutty, amazing when only steamed and then you add in a bit of butter.
But the process of preparation is a pain in the ass. First clean off the dirt and then peel it. The white sap is very sticky. That's why I usually peel them under a stream of water.
Lol
My trick is to put the whole unpeeled roots in the oven and bake it. No sticky Fingers and you end up with a very lovely sweet earthy purree which is a great base for many things.
Honesty 👍
I came on here to answer the question with “quit” so not far wrong
What I would love is a follow up video of the Chefs using the same "mystery" ingredients, but they actually have the time to plan. That way, you can see how all these disparate ingredients can go together
Or, have the normals do that! It would be a counter to when they give the normals mystery ingredients, and then have the chefs show a designed meal with them.
Also, since the normals picked these ingredients, we would get to see them suffer for their hubris.
Suggestion for the next edition of this - give them the ingredients from a dish, in the order that recipes tell you to use them. See how quickly the catch on to what the dish is.
love this idea. kind of like their spaghetti Bolognese pass it on where they had to figure out the dish
@@sams-pg7hj I was trying to come up with an example, but I couldn't think of anything useful.
Bolognese might be a fun example.
Give them soil olive oil, wait two minutes.
Then give them ground beef, wait five minutes.
Give them pancetta, wait five minutes.
Give them onion, wait one minute.
Give them celery, wait one minute.
Give them carrots, wait five minutes.
Give them wine, wait until Ebbers have imbibed half the bottle ;)
Etc.
May I suggest a "revenge of the Paella" for this version of 5 minute mayhem as a callback?
@@sams-pg7hj
They could make it more challenging by combining with an old cookbook which uses a much more traditional recipe they may not be familiar with. Of course they would have to be banned from the storecupboard so they can't go off track.
So bolognese would go along the lines of:
MACCHERONI ALLA BOLOGNESE
(MACARONI BOLOGNESE STYLE)
Taken from Pellegrino Artusi's "La scienza in cucina e I'arte
di mangiar bene" published in 1891
For this dish, the Bolognese use medium-size "denti di cavallo" ("horse teeth") whose shape, I would agree, is best suited to make this recipe.
Make sure, however, to roll out the dough quite thick when you make this pasta, so that it will not get damaged while boiling. The Tuscans seem not to take sufficient precautions in this regard. Due to their preference for light food, they have developed varieties of pasta they call genteel, with large holes and thin walls, which hardly remain firm during cooking and collapse when boiled-something that is as unpleasant to see as it is to eat.
As everybody knows, the best pastas to use are those made of durum wheat. These can be easily identified because of their natural waxy color. Avoid yellow pastas, which are made with ordinary wheat and then colored to mask the lower quality. In the past, mostly harmless substances like saffron and crocus were used, while today an artificial dye is employed.
The following amounts should be more or less enough to make a sauce for 500 grams (about 1 pound) of pasta and maybe a little more.
150 grams (about 5-1/4 ounces) of lean veal (fillet is best)
50 grams (about 1-2/3 ounces) of bacon
40 grams (about 1-1/3 ounces) of butter
1/4 of an ordinary onion
1/2 of a carrot
2 palm-length stalks of white celery, or a little of the tender part of green celery
a small pinch of flour
a small pot of broth
very little salt or none at all, because of the bacon and the broth are both very flavorful
pepper and, for those who like it, a dash of nutmeg.
Cut the meat into little cubes and mince the bacon and the herbs finely with a mezzaluna. Put all the main ingredients on the fire with the butter. When the meat has browned, add the pinch of flour and then cook in broth until done.
Drain the macaroni well; flavor them with this sauce and
Parmesan cheese. The sauce can be made even tastier adding small pieces of dried mushroom, a few truffle slices, or a chicken liver cooked with the meat and cut into tiny chunks. When everything has been combined together, and the sauce is completely done, you can add as a final touch half a glass of cream this will make an even more delicate dish. Remember, in any case, that the macaroni should not be served too dry, but rather well coated in sauce.
As we are speaking of pasta, a few remarks come to mind.
Pasta must not be overcooked; but let us meditate a little on this. If the pasta is al dente, it will be more pleasant to the taste and more easily digested. This may seem paradoxical, but so it is, for when pasta is overcooked, and not sufficiently chewed, it goes down in a lump, weighs heavily on the stomach and becomes an indigestible mass. Whereas, when it can only be chewed, the mastication produces saliva, which contains an enzyme called ptyalin, and this enzyme helps to break down the starch, turning it into sugar and dextrin.
Saliva has a very important physiological function not only because it helps to soften and break down food, but also because it facilitates swallowing. Furthermore, its alkaline nature promotes the secretion of gastric juices in the stomach while the food is being swallowed. For this reason nursemaids are right to engage in that disgusting practice of pre-chewing mouthfuls of food for little babies.
It is said that the Neapolitans, great consumers of pasta, always drink a glass of water with it to aid digestion. I do not know if in this case the water acts as a solvent, or if it is helpful because it iseasier on the stomach than the glass of wine or similar substance which it replaces.
When it is larger and longer than the one used in this recipe,
horse teeth pasta is called "cannelloni" in Tuscany and "buconotti"or "strozzapreti" elsewhere in Italy.
I'd love to see them try and follow a recipe in a language neither of them can read. Just being able to pick out a few words that look similar to words they know
Quote of the day "I've been bergamot'ed" LOLOL OUTSTANDING new format!
The thing I loved about this challenge was how even through the Chefs were scrambling, you get to see the "natural" team mentality kick in where the both of them while cooking against each other, they are communicating and helping each other out.
This. Ben asks about an ingredient, Kush not only confirms it hasn't been entirely used but also tells him where it is. Ben helps give Kush back his herbs that were half-forgotten in the microwave. They're still a team, and it shows.
I never get tired of seeing Kush straight up toasting stuff right on the stove 😂😂😂😊
could we get a video for the overall audience as a workshop? like what are hard herbs, soft herbs, How to treat certain veggies and how to proces certain types of meat, like difference between venison and beef vs pork chicken and fish?
Love that. We’ll ask the chefs.
During the pandemic, Ben did a series called "Like a Chef" It was a more casual and instructive series where you learn a LOT. Your idea would be an excellent follow up to that series.
I love how the normals dread these kinds of challenges, but the chefs are excited by the challenge. It's chaotic, but it's also so beautiful to watch the 2 chefs bounce off each other and do such different things. It's like improv basically... Food Improv
Kush and Ben together are an incredible combo... Love this
Love seeing 2 chef's actually get rattled. Chef's tend to forget what happens to normal cooks. Sometimes we get rattled. I love the idea of throwing random things into the mix.
Well done boys! We'll done 👏 👏 👏
Love this new idea! Can't wait For more of it! Video idea guys: Pass it on with only preserved ingridients
Great idea!!🤣
@@SortedFoodAlways happy to help😊😊❤❤
@@SortedFoodbe sure to include Barry’s favorite surstroming
@@life.with.sabine He said preserved ingredients. Not dead and decaying. 🤣
You can see how Ben likes to be very organized, and follows a plan. Kush just pulls things out of the air.
Out of the air or… somewhere else. 😂
And sometimes off bens plate with stealing his chopped herbs lol.
And puts it in a blender.
Also Ben going on about soil it's a source of contamination in the kitchen and to keep it away from cooked food. A few moments earlier Kush talking about eating wild animals raw.
The best part is while they are competing with each other, they aren't tearing the other person down. Very upbeat, which is extremely nice to see in this day and age. Kudos, boys!
Kush is the best addition to sorted! His knowledge of food/cooking is off the scale 🤩
Quick question - how many times have we seen Kush use the burners themselves as a cooking implement? I don't mean "to heat a pot or pan", but just put the food directly on it.
He does that quite a bit. I think initially Ben would stop him, but now he's just given up. I remember there was one time when Kush asked if Ben was around, and once he knew Ben was out, he just started chopping straight on the workstation.Barry was in it and let out the most dramatic gasp when he saw that. I think it was the make KFC gourmet video.
Kush is so cool. He just embraces the chaos.
Love this format - but maybe give a 'final 10' to give them time to work with everything? Really fun!
I'm at 2:40, and watching Ben choose rosemary while Kush takes shoyu makes me shiver. Those are *VERY* strong flavours, without knowing what's coming. There are bold choices, and then there's begging for a problem.
Kudos to the creative (evil!) genius who came p with this format. Despite the stress, I love hoe the chefs still use this format to educate about why they are doing what they are doing. Kush knicking all the herbs was hilarious!
Love how they're in pass-it-on mode, making as much stuff as they can to give direction for the next person coming..
It's like.. "The rest is a problem for future Ben/Kush"
the way Kush called tofu 😂
He knows us normals too well!!
Okay now do this - with normals!!
🙈 are you sure?! 😂
It would be a disaster. So absolutely yes!
They'll just stand there and cry
Barry: Panic
Mike: Panic
Jamie: Snack
but give thhem maybe 8 minutes......lol!
Oooo I love a new format. Like the new one yesterday evening on the live weekend. You need to find a way to get that to work in a filmed video.
Working on it!
@@SortedFood maybe you could film the vote out video live for a select audience who pay a fee that goes to charity, who can vote out and then it’s shown to everyone once edited? Like Pateron but a one off fee?
@@alexdavis5766 @SortedFood I mean the easiest thing would be to write everyone's name on the wheel and spin it every 5 minutes
@@toni_go96The wheel is a great idea! Also, bring someone back in or swap the last person around.
Always gotta love the Kush special - toasting things directly on electric hob !
Advise not doing that unless you like cleaning and have good chemicals. The carbon basically bonds to the glass.
@@blairhoughton7918all I think about is the clean up of it and can only hope that Kush is the one who has to deal with that and not someone else.
Loved the video, well done to Ebbers and Kush!
I will say one thing: I'd love to see Kush in more education-focused formats like Kush unleashed, because that's where he absolutely shines like nobody on the team does. But I get that he participates in a chef vs chef format, since he's the only on-camera chef at the moment.
This format is brilliant! I love how we got to watch the chefs constantly thinking, refining, and changing the direction of their dishes with new curveballs and I could watch so many episodes of this!!
Would be fun to see this combined with existing challenges. Like a pass it on where new ingredients get thrown at them on every pass on to mess up their plans ^^
Congratulations to the entire team on a very successful weekend live. Very well done 🏆
Thank you very much. It was so much fun 😊
There's just nothing like this anywhere on tv or RUclips. Love it
I know it's crazy but is possible you guys do an episode or two about Offal. Cause I think it would be a great educational episode for those may know little to no knowledge about
Agreed. We’ll look into that!
Love this format! Next time, Jamie & Barry should do it. That would be a riot!
Love this format! An inside look in to the chefs creative process, crazy and genius (?)😊 Lovely to see Kush and Ben compete/work together as well!
The crumpet reveal had the same energy and Barry bringing McDonald's apple pies to the Desert Island Pass It On
Brilliant! Really enjoyed that & hope you carry the format forward. Really stretches the chefs minds having ingredients thrown at them with no warning. Love pomelos, my father had talked about them as one of his favourites when he was stationed in Malaya (now Malaysia) in the 1950's. So when they started becoming available here it was a nice thing to share with him.
Thanks For this Guys! Today is my father's Birthday and we're Huge fans! You really have helped us bond over our foodie passions🎉🎉🎉🎉🎉🎂🎂🎂
Our pleasure! Happy birthday dad!!
@@SortedFoodThanks 🎉🎉🎉
This message is for all of you. I have been watching for a couple months and I appreciate this channel. But most of all I appreciate the episode you did with the high dollar soy sauce. I have been using soy sauce in a variety of dishes but mostly when I eat sushi, which is several times per month. After watching the above mentioned episode, I purchased some expensive soy sauce and WOW. What a difference in taste from the less expensive brands I have been using. I am so impressed with the rich, deep flavor of the more expensive soy sauce, I am headed to the publix grocery store, they have a few sushi chefs there, and get some sushi to eat with my new favorite soy sauce. Thank you very much for making my taste buds scream with excitement.
Jim Hammond
I was thoroughly impressed with chefs Ben and Kush in this episode. Contrary to some comments, I didn't perceive any panic from them. They exemplified true professionalism, taking each new ingredient in stride and incorporating it into their dishes without hesitation. Their thought process was clear and focused, and they didn't miss a beat-even when faced with unexpected challenges. It was a masterclass in culinary composure. I might have spent the 5-minute intervals just pondering my next move, but they used every moment to their advantage. Bravo to both chefs for such an engaging and inspiring performance. Watching them work was an absolute pleasure!
I really appreciate BOTH Ben and Kush critiquing the same dish through their thought processes.
Why on earth is the dish dancing at 11:34??? You guys have too much fun with the stretch tool?
Glad someone else noticed! I thought I was making that up.
I've noticed that on a few videos. Might be some sort of image stabilization causing the jiggle.
I thought I was losing my mind. I had to replay it a bunch of times.
This is a fun one, seeing where the chefs agree and almost move together but how different their styles are and where they disagree. Plus always love seeing the chef skills, like Kush chopping those onions so smoothly
Can you do mystery ingridients of the scences. 1 ingridient of for each taste qualitiy: sweet, salty, sour, bitter, and umami.
The chefs can together choose in what order the tastes will come, but the ingridients are chosen by the normals, but has to represent one of the tastes and given in the same format as this.
What a fun format. After the live weekend it’s great to see new formats. Man that last pass it on yesterday was the best part of the weekend
So Venison. Salsify. Tofu. Crumpet. Pomelo.
So they could have just done a meat and mash with pomelo sauce on the venison and simple tofu pudding. IF THEY HAD KNOWN AHEAD. Loved this format.
For the past 15-20 videos, Kush's Michelin experience really shows in how skillfully he can turn everything into a mush. Ever so exciting: "is he going for the regular or immersion blender?". It's just outlandish! Other than that, this format is brilliant and I'd love to see the normals try this (please give them 10 minutes per, though).
honestly I just love that they're so engaged and passionate. The task seems silly and goofy but it really is such a celebration of both of these guys' mastery of cooking
Yes! Really great new format, would love to see this more often in the future.
Good new format, but the last segment should be double time, so you have 5 minutes to incorporate the new ingredient and 5 more to round up the complete dish.
Money was on Ebbers the moment he went autumnal/woodland. Deer can be such a strong flavour that's not always versatile. Mushrooms, red wine, copious amounts of pepper, cauliflower, earthy salsify/parsnip are all a good solid base for a lot of game meats. That was a solid bet for whatever game or red meat is going on that plate.
I absolutely loved seeing the chefs make mistakes but then also being able to identify and articulate exactly where they went wrong and what they could have done to more successfully fix the issues with the dishes. Such an interesting look into how their minds work in the kitchen, would love to see more of this with Ben and Kush and also with visiting chefs too!
Mayhem was about right but wow Kush and Ben really did well both plates were interesting and shows that technique can lead to completely different places for the same set core ingredients. Now to do this with the normals for a bit of chaos.
When France and Belgium are playing you really like making me miss the opening of the matches don’t you
Yeah. Sorry about that!
I would love this as a Pass it on episode every persons turn they get a new ingredient they must use
I don't comment on videos often in general, but I gotta chime in and say that this format is excellent!
both great! i concur with kush: want to see more of these!
I love this format! It's refreshing to see the Chef's wracking their brains so intensely. Ingredient idea: The last ingredient, give them premade frosting (canned). If you can find specific one Coconut Pecan frosting (Often used in the US on German Chocolate Cake, but I don't know if that is global or not). Keep up the amazing work as always guys!
One of the most enjoyable formats produced as of late! Absolutely outstanding performance for Ben and Kush under pressure! ❤
I can't wait to see the Normals take on this challenge next
I now keep expecting the strange Welsh-like pirate voice to come out of Kush's mouth - if you know, you know 😂
I really felt this format gave the boys an equal playing field and it was really fun to watch! Definitely need to give them a few extra minutes at the end - maybe they can compete for extra minutes along the way (correctly guessing the next ingredient etc) ❤ Keep up the great work!!!
Such a fun format!! I would love to also hear what the chefs would do knowing everything, whether it's just a recipe they brainstormed by the end or having one of the two planning for 5 minutes at the beginning after learning the ingredients
I see Kush has picked up the habit of wearing shorts to work LOL
i can only imagine the utter chaos if this concept was married with pass it on
the curveball pass it on was pretty similar, the one where they ended up serving mackerel in martini glasses
Loving the chefs cooking on the fly. A brief glimpse into the mind of a chef, the frustrations followed by the lightbulb moment when they suddenly know exactly how they will bring the dish together.
Great new format looking forward to seeing the normals having a go !
Soiled Root Vegetables? Not on the chef’s watch!
Heck yeah, was waiting for this format!!
Born from the live show and we LOVE it 😊
@@SortedFood Haha, that's great. I've been suggesting a similar format for a while now so I'm glad you all enjoy it! Gotta love putting the chefs under a little bit of pressure to throw them a curveball every once in a while. :)
Absolutely loved this format, and I can't wait to see more!! Get some other chefs involved, too! James, Poppy, or other chef friends you've had on the show!
PS: The Washed Up Live Show was AMAZING!!! Keep being awesome!
I think this has so much potential! Favorite new video concept in while!
Ben is right: It’s quite autumnal, the vibes. Maybe it’s like a Fashion Show where we see Autumn/Winter collections in advance
It really is incredible to see the chefs riff off of the ingredients they get in real time and make delicious looking food! What a talent! Please keep doing more vids like this!
Also great job on the normals for the crazy ingredients and not taking it easy on them! 😂
More of this! Please! Love seeing the chefs’ creativity under stress
Just wanted to say thank to the whole team at Sorted & the folk in the chats for the Washed Up Weekend. Had a real blast & it kept me fully entertained.
Love how "he's done a Bergamot!" is a thing.
Wow, what a sensational video! The idea of adding a new ingredient every 5 minutes is exciting and brings a touch of mystery and fun. Congratulations on your skill and creativity in the kitchen, the recipes are wonderful!😁😁
Ebbers and kush faces in the Thumbnail...😂😂😂😂😂
Growing up we ate venison (white-tail) regularly. It was a great substitute for beef in most recipes. My favorite was just spaghetti. I also loved venison jerky.
Sounds great!
This was fantabulous, it was good to see the chefs really work! One tip, go through the final dish and how each ingredient was used before reviewing, because I lost track of who did what at the end. Got my vote as a great little series to continue doing!
Ben: gremolata! If you’re going woodland, do toasted hazelnuts, some soft herb (maybe sorrel or chervil?) and the pomelo zest. Maybe a touch of garlic tossed in with the hazelnuts while they’re warm, and then a little sprink on top of the dish. Maybe a lot to do in the time limit, but I think that might have been a stronger use case for the citrus. Loved this!
That was super entertaining! Let's make it a series please!!
Fantastic video, but I think my favorite detail is the discussion at the end of what gambles failed, versus paid off. A very neat insight into the way they think as chefs!
this is such a cool format and video and it really got my own creativity going! suggestion, have kush or ben face two or all three of the normals, its always fun seeing the two chefs chef off, but facing them against normals just shows how good they really are
I love seeing the chefs being challenged like this and having to think on their feet, It's honestly really impressive seeing how they think under pressure. Both dishes looked so good!
Bens a walking cooking machine and thesaurus too, im always checking words he mentions!
As long as you don’t do something like: give them a whole turkey in the last 5 minutes, this is an awesome format.
Great concept. This is what separates normal and chef. Both had clear vision right from the start with first ingredient. And even with curve balls they were able change course and alternate their cook. I definitely want to see also normals cook mystery mayhem. Baz, Huttlestorm and Spaff in the kitchen and it surely will be mayhem :D
One of my favorite videos from recent times. The format is great and should definitely continue to be utilized.
I've been binging a lot of Hell's Kitchen lately, and it's the fact you guys do these types of challenges fairly regularly that I'd love to see you guys just get dropped into the middle of a Hell's Kitchen competition to absolutely school the competitors who think they're top shit. You guys are so creative and composed under time and creativity limits.
This format is just amazing! I couldn’t even wait to finish the video to comment! And the ingredients the normals picked were so fun!!! I love it 🎉🎉
I wouldn't change a thing. I only get my daily caloric intake from watching these videos vicariously❤. I've literally been a subscriber for 14 years, every Thursday I get so excited.
A pomelo! The Pomelo is one of our favorite Christmas traditions. When we can get one, we place it on a cake stand, give it paper eyeballs, and dress it it up with a winter scarf and hat. It is our Christmas grinch, because it’s usually green. On Christmas morning, we cut off the top of it’s head and eat it’s brains for Christmas breakfast!!
I knew is I hung around long enough, one of the Addams family would show up! Well done you!
That "I love a challenge" from Kush was such a vibe.
I think the biggest thing is more of a random chance for items vs pre-set. That way they spin a wheel or swap picking from a mystery pair of cards where it would still be every 5 min with a new item, but be clear up front (in the video if they didn’t tell the chefs), that “you will get 6 ingrediets in total”, then give extra time after the last one to work on it all.
This might be my favorite new format. Absolutely love to see the chefs be challenged and step up like this.
Loved the new format- enjoyed watching Ebbers and Kush thinking on their feet in a new way! Agree with Barry- please do it again!
This needs to happen more often was so fun to watch. Need to get the normals in on this as that would be pure chaos.