*slams fist on table* Now that's the content I subscribed for! Like literally, yes, the competitions & the chaos & the testing of ridiculous stuff can be fun - but the videos that expand my culinary horizon by explaining ingredients and what they do and HOW to use them in as many dishes as possible (without a scoring system or a "winner"), that's what I love most about Sorted.
Yes! I also really liked that the examples of how to use them were not the first thought/origins of them, either! Would never have thought to put fish sauce in a tomato sauce or tahini in a dressing!
I really, really, *** really **** liked this new series. Because we will have more of this, right? I wish we should have just two ingredients featured and do more than one recipe, for the normal visual (slow) learners like me.
I would like to see more explanation on why they work though. Like, I think tahini works because the increased fattiness helps the flavours stay on your tongue better but I would like to understand if that is correct. I feel like that would help me know when to use them better
THANK YOU for addressing that. I completely agree!!! The competitions, the chaos, the badges, etc. Can be fun, even though they're starting to get really really old, but this video is one of the best in a long time.
“Chefs can be a little bit weird. We should know, we’ve got three of them.” A great note to start the video on. As usual, Mike’s Saltiness makes the Dead Sea insecure.
@@emregungor1248 Not only did you apparently not watch the next few seconds of the video where he named the chefs, but you also mixed up Jamie and James. I'm almost impressed
What Barry said about sometimes needing a chef to tell you it's ok, rings very true though. However with experimenting and experience it comes itself. But only if you keep on challenging yourself. Which is a lot harder than you might think.
@@jameshill2450 that’s something most people don’t want to risk ever happening though. It’d personally kill me as well if I made something that was inedible. I’d be absolutely wrecked that I’d have to throw something out.
I’d like to add to the last comment and note that sometimes people can’t afford to risk having their cooking turn out inedible, due to some reason or another having either food in general inaccessible, or even when not looking explicitly at a lower income perspective, specific specialty ingredients may not be easily accessible, so wasting that ingredient on something that may not turn out also means having to wait months to try another successful attempt. So having a resource to say “this works great here” is incredibly valuable. Especially if the why is described like in the video here, so you can then apply it to other cooking situations (Much of my food experimentation comes with the basis of knowing the core components of an ingredient and what it does in the dish - like I may add a bit of ketchup to something that I want to have a bit more sweetness or tang, or miso if I want to bring in some nice, fermented umami notes, just as some examples).
Yes, the problem is that we all hate food waste and so are worried about using an ingredient in an unusual place for fear of making a dish that inedible.
Love this format! Would also love to see the normals cook their family favorites or go-tos and then have the chefs give them tips along the way to help with multitasking, techniques or ways to add new depth of flavors.
Ooh, that's brilliant! Especially yes to [how to add depth of flavor to old favorites]... with unexpected, sneaky, and are-you-serious ingredients, of course!
The homemade miso honestly has changed my world view. I developed a soy allergy last year at age 24 and thought that Japanese dishes that I love had been taken away from me forever. But if I could make my own miso (or buy it) made from a different bean, then I could actually eat miso ramen and other dishes that I love so much again. Thanks Ben and the food team for bringing this up!
My go -to flavor enhancers are gochujang (put it in eggs, soups, mix with mayo for a top tier sandwich spread) and vietnamese fish sauce to add a little funky kick to whatever I'm cooking. Other ingredients I use all the time include kimchi, Aji Amarillo pepper sauce, and a natural apple cider vinegar with the vinegar mother in the bottle. Now that I say it out loud, I think I like mostly adding a little fermented funk to most of my food.
i recommend finding some South African biltong powder. I had never heard of it until i saw it in a shop in Leeds market. It goes well with anything, but especially chicken.
I would love to see you guys doing pickling/preserving videos. Salted lemons, confit garlic and other things that will last literally forever. The time has been ripe for some time, where people do these things at home or become interested in doing it, and you have a great opportunity here to give some great inspiration.
Yes! There are definitely some simple, low-entry preserving or pickling things that really level up cooking. Salted lemons and quick picked red onions are two of my favorites.
@@cftyftyufyfuyfty It is lemons, that have been salted. Cut a lemon half through, rotate it, cut it half through again from the other side, squish it down into a jar, cover in salt and repeat until the jar is full. Make sure there is salt all the way up. Leave it alone in a cool place for a year. Use the peel in slow cooked stews or braises. Also, even though the standard is lemon, you can do this to any citrus.
Unrelated to the video, but I’m Japanese and last night I had a dream about explaining some Japanese food to Ben. Guess I was just that excited for today’s upload :))
Hello, a Japanese-American who has lived with miso in my fridge my whole life here! Pro tip - if your miso comes with a parchment film on top: DO NOT THROW IT AWAY. I couldn't tell you what it does preservative wise, but my great grandparents, grandparents, and parents swear that it keeps its freshness better if you completely cover the miso with the paper.
I think it helps keep away air / oxygen from the ferments, as if when you do lactofermented cucumbers or cabbage (aka sauergurken & sauerkraut), you don't want them to be exposed to the air, and anything lactofermented in salty brine needs to be submerged. Same principle, I guess. ETA: I keep such parchment lid on the top of my gochujang. The miso I could buy here till now was in lil doy packs (red and brown miso), but I could finally put my finger on some boxed miso (the didn't even wrote what kind, so I guess it's not white miso either) and when I finish current miso, I expect in boxed miso there will be that parchment as well.
I recently made oatmeal tahini cookies with dried apricot pieces and they were the most delicious cookies I've made. So yes, tahini works great in baking.
Another ingredient that is super versatile is Sumac! I know of no other spice that covers that tart/fruity flavour profile. Ever since I've discovered it I put it on almost everything.
As a person who is very very allergic to seafood: I love mushroom sauce. I usually replace oyster or fish sauce in recipies with it as well as adding it into meals or marinades for a kick of umami. It's not the same as mushroom soy sauce though! That's just flavoured soy sauce. Mushroom sauce is sometimes also called "vegetarian sauce", I think. I have had luck finding it in thai supermarkets, I can't always find it in generic asian supermarkets. I have had luck with the brand Healthy boy
You are not missing anything at all, There are several things that have the same effect as fish sauce, I find Bovril works much better than fish sauce in any meat dish. It makes the meet tast so much more meaty and still adds the salt and depth of flavour.
I like foods with fish sauce but it's an ingredient I ban from the home having had a full bottle smashed in my kitchen! Dear Lord I thought I'd never get rid of the smell!
You guys are the reason I now have a tube of anchovy paste in my fridge, I regularly use Worcester sauce, and I have a bottle of gojujang (sp?) on my Amazon schedule every other month. Guess I need to order tahini and miso for future deliveries 🚚. I sent this video to my nephew to help him with his developing cooking skills.
I think it's almost worth doing the whole episode of one ingredient but going through different uses. You regularly talk about needing multiple uses before buying a new ingredient and I wouldn't personally consider purchasing any of the ingredients after being shown the uses here other than maybe peppers, but most people have pepper anyway
I think it would make good content, but I’m not sure it’s fair that they only give one usage suggestion. With the miso alone I counted four solid suggestions how how you could use it on a regular basis.
I'd say for the fish sauce, I use it as a very basic staple in my kitchen. Anything that you'd put salt in, or something savory, you can use fish sauce. Add it to curries, soup, dips, bbq sauce. If you'd use worcestershire sauce, or soy sauce, or coconut aminos, or maggi, you can use fish sauce instead. You can use it in stir fry. You can use it as a partial replacement for vinegar. Want your burger to have more umami flavour? Fish sauce. Salsa ( or as Ben says "Sauca" ), add fish sauce.
I love the ad at the end It makes it feel more natural not like previous ones when they were just edited in... honestly I think it will be the best change they could make otherwise everything is perfect!
Middle easterner here 🙋♀ tahini is known to be used in lots of dessert combinations and in salad dressings as well. A well known sweet combination for tahini is to dip dates or flat pitta bread in tahini & date molasses mixture (1 tbs tahini to 1/2 date molasses) and eat them with Arabic coffee that got cardamom & saffron. A salad I like that got tahini in is small diced onion & 1 cup yogurt with a clove of garlic, chili powder (indian variety or Mexican), lemon pepper, lemon juice and a spoonful of tahini of course 😋 cheers!
I'm Vietnamese! Born in America and since I can remember, my dad always adds a splash of fish sauce whenever he made spaghetti. I do it too now, as an adult. Glad to see fish sauce being used outside of Asian cuisine! My husband is Mexican and I always put some fish sauce into the Mexican dishes we make.
I keep miso and fish sauce and lots of other south-east asian condiments/spices in my house and have always been using them for my cooking. Something like a lil red miso to round out a stew is *perfect*, it also goes well with mayo in a 50/50 mix! Fish sauce and oyster sauce can be added to darn near everything for a rounder, more delicious flavor.
My Israeli partner makes DELICIOUS chickpea and tahini cookies, ingredients I would never think to use in cookies but it works so well. Shows those who are used to ingredients that are exotic to us can use in it magical ways we never thought of before!
I used it while making the san fransisco butter garlic noodles some days ago. Loved the dish but it definitely did have a fishy smell and i had put just a tsp anyway. Is there a way to cook out the smell? i can do umami it brings tho
The best thing about Miso is that it has a virtually indefinite shelflife. You can really use it up. It's essentially a flavorful replacement for salt in many recipes. The fish sauce in the pasta dish is not so unusual as one might think. There's a lot of italian recipes that call for the use of anchovies in such dishes - so a very similar idea. Tahini is also a excellent emulsifier, so if you want a smooth salad dressing, go for a spoon full.
I use a blend of peppercorns at home, and recently have added Aleppo into the grinder, alongside pink, white, black and Szechuan peppercorns. It's fantastic on eggs
I think you'd love the Lao Gan Ma range of chilli oils/sauces. I've got the original chilli crisp, the chicken flavoured chilli oil with tofu and the fermented black bean chilli sauce. SO SO good but really unusual.
I mix the chilli crisp with the Lee Kum Kee chilli oil 70/30 because its quite salty and a fair bit hotter, can definitely recommend trying. I put the chilli crisp on everything 😂
As a frequent user of fish sauce, when I am sauteeing something and it calls for a salty seasoning, I would often substitute salt with fish sauce. This way, the fish sauce's fishiness is cooked away. A tip from my Southeast Asian mom is to make sure you cook the fish sauce thoroughly so that your food isnt fishy. It might just be one of her cooking superstitions, but if you have to put fish sauce on a soup or a very soupy dish (when you've made the dish soupy/added broth/water/stock), make sure to let the fishiness evaporate.
Fish sauce has been my secret ingredient for over 20 years to my meals. Almost every savory dish has had it in it and its done more work than MSG does.
Currently in Australia, we have a show called the cook up with Adam liaw which is a cooking show hosted by a runner up on Aussie MasterChef 2nd season. Last night the theme was Italian food. At the end he was talking about Italian staples including anchovies, and one of the other people was a bit put out by them so Adam suggested using fish sauce instead and talked about the Roman garum.
So I must thank you for getting my GF and I out of our rut and into better cooking. We now regularly use W. Sauce, Sesame Oil, and thanks to uncle Rodger MSG in our cooking. I add all to my soups and sauces. I will pick up miso, tahini and fish sauce the next time I’m at the market.
Great tipps! I ordered a bunch of different stuff (Miso, Fish sauce, oyster sauce, etc... ) a couple of weeks ago cause i wanted to do some more asian inspired cooking. But having uses for this stuff in more western styled cuisine is awesome to make sure it get used up withint a reasonable time (Althgouh I assume the salt content makes a lot of these things last for a long time =).
I keep a tub of Red Miso in my refrigerator, I add it to soups and sauces but my favorite thing to do with it is to mix it with Mayonnaise and Siracha, making a wonderful spread for sandwiches, a delicous sauce that can go on stir-fry, fried rice or even a nice steak and makes a great dip for roasted potatoes.
Some great ingredients - I especially love keeping some tahini around for breakfast - mix it up with cocoa powder and honey and spread it on toast, absolutely fantastic.
I'm kind of proud of my 'regular' self. I have all of these except the pepper, and use them all regularly. I will be keeping my eye out for the Aleppo pepper next time I go to the market.
If you particularly dislike "fishy" as a flavor, like I do, oyster sauce is a less fishy replacement for fish sauce. I use it in soups and tomato sauce and on vegetables etc.
or use Marmite, That's what I use. often not more then half a teaspoon. if not enough add about the same to it. I really love how it does the same but you don't really taste the marmite unless you really try.
I'm a supertaster and I despise both fish and yeast. I can taste Worchestershire sauce in a completed dish. I'm guessing I would also unhappily recognize these other flavorings. I am willing to try....
I’d be interested to know in what 10-15 spices / pastes etc. a chef would recommend having in the store cupboard at home. My spice drawer unfortunately has limited space…
I fill it with what I use most of. Salt,black pepper, white pepper,, Italian, zatar, paprika, garlic powder, onion powder, herbs de providence, curry, poultry, everything bagel seasoning, red pepper flakes, dried chives , etc.
Black pepper (whole and grind in a mill) White pepper (same as with black p) Salt (flakes and boring type) Something to sweeten with Chili flakes and Siracha Broth cubes of various types Soya/tamari Vinegars (white red rice chingkian) The rest depends on your preferences and what you actually cook. Freeze fresh spices in ice tray cubes. Ketchup and mustard and mayonnaise are very handy fridge items.
Two seasonings I am never without now are smoked paprika and chipotle flake. Also ground bay leaf, less faff than fishing it out all the time. I notice the absence of it in soups and stews more than it's presence but I'm so used to it now.
I would think that it would depend on your taste. Personally, I am never without garlic, garlic powder, onion powder, rosemary, thyme, sage, salt, black pepper, pepper flakes and Old Bay. Everything else is extra.
Miso is so great! I put it in every soup base. It works like bullion and adds a lot of immediate depth. ❤️ Fish sauce works for this also, and in my opinion works really well with various pork dishes. Pork melds well with it and the fattiness cuts the fish flavor. Thanks for this! I would enjoy more videos with this theme.
They mentioned tahini in caramel, but miso in caramel is also absolutely beautiful; I make butter caramels with brown miso added, and it just brings this delicious maltiness to the table. I don't make them any other way nowadays... will have to try using tahini instead though, that sounds like it could be something special.
A good use for miso as well, fermenting garlic in it! I use genmai miso, layer it in a fermentation jar with new garlic, alternating miso and garlic. The garlic mellows out a lot and gets almost gel like, but you keep all the allicin. Super nice sliced up in ramen, or in a salad, or just on it's own.
11:55 Recently, I’ve started adding Black Salt, Pepper, Piri Piri, and a mixture of Roasted Garlic + Pink Salt on Fried Eggs. Add that with toast that Herby Garlic Butter and we’re in business. The taste just elevates the whole dish.
I use Tasmanian Native pepper leaf I don't find it hot it has a nice flavour. The dried berry from the same bush can be hot enough to blow your head off so you need to be careful. I have used Himalayan salt for years. I find it doesn't burn my tongue like table salt.
the miso for dressings is a great tip! I bought a jar recently for soup-making purposes but i can't just keep making the same soup, so this is a good alternative!
In NZ when have "The Caker" who is a genius at using non-typical flavours in her cakes, she's used miso and tahini (separately) in mixes before and it's so good.!
Greeks use Tahini in cakes and sweets like Halva quite a bit, especially during lent. My favorite is a flat cake called Tahinopita. I use Aleppo pepper all the time. Absolutely love it, love the warmth it adds without burning spice. I add it to a chicken dry rub for grilling.
I confess, I miss ye ole "gooey in the middle" -- My top favorite these days is the pass it on intro montage! The MOMENT it starts, I'm just all one big grin... well, randomly interrupted by preemptive chuckles.
another place you could probably use Fish Sauce: Caesar Salad Dressing. Traditional Caesar Salad dressing calls for mashed anchovies and you can use fish sauce for an easy way to access that same fishy umami. I've also seen people add it to duxcelle as well
@@helenswan705 wouldn't work as well since Nicoise uses chunks of tuna as a different texture, it works for caesar since the anchovies are used in the dressing and get pureed down anyway so you don't lose a texture like u would if u used fish sauce in place of tuna in Nicoise
I always heat the food after I add the fish sauce, which takes away the pungency of the smell. Although one of my favourite tricks, which I also do with soy sauce when frying rice, is to add the sauce to a dryish pan, which allows the sauce to toast in just a few seconds.
Miso Soup has become my go to over the last few years when my tummy is feeling fussy (ibs/crohns) but want to eat something easy. Plus the health benefits of fermented food are a bonus.
Another really cool idea would be evolution of food: like take todays fish sauce, (has origins obviously in Asia, but also in Italy with Garum) I think seeing how that evolves to the modern product would be super interesting. And if the older versions still have a place?
This is what I love about this channel. They take ingredients that are already in my cupboard, and give me new ideas to use them. I wonder if they have plans on doing a "slow food/fermentation" series, what with Ben's love of making his own miso, kraut, ect? Have it from the beginning, and then have updates, since miso can take years...
@@asquithmainlines699 I discovered it from another youtube channel, townsend. They do a lot of historic cooking. Mushroom ketchup was a major condiment during the 18th century. It's like worcester sauce, but with a heavy mushroom umaminess. I've made it a few times, though much easier just buying a bottle from tescos lol.
My mum used to have a bottle of that. She probably still has it - she never used it! It's a kind of Victorian Kitchen thing. But I have seen it in one or two supermarkets, and I do not live in London.
I have three of these four ingredients in my cupboard. Have you ever tried scrambled eggs with butter and miso? Or tahini cookies? Or beef short ribs slowly roasted with wine, balsamic vinegar and fish sauce? I need to find those Aleppo red chili flakes. They are not sold in my country, though. I usually make my own chili flakes by crushing dry chile de árbol. Thank you for this episode. It was awesome. I’m going to try that dressing next time I make salad.
Balsamic vinegar is definitely one of my go-to ingredients. I love adding a dash to stews or casseroles, even bolognese - adds a smidge of sweet and a bit of acid that really adds depth to the flavours.
Loooooove tahini biscuits (cookies) especially with chocolate chips. I made some for my stepdads birthday one year. My mum nearly ate the whole plateful lol.
@@fionaclaphamhoward5876 ooh yes balsamic I add balsamic to anything tomato-y that needs a hit of sweet acid. Roasted tomato and balsamic soup is really good.
Wow. Great ideas. I have all four of these in my kitchen and these are ways of using them that I never imagined. And now, having read comments editing to thank others for even more ideas!
I Have used fishsauce for years in bolognese and in lasagne sauce. All my friends thinks thats weird but i when they taste it, its amazing. Alltho in raw form like that i dont like it in bolognese but when you add it when cooking with worcestershire sauce, it just pure heaven. Nice to see that you guys have discovered it aswell :P Keep up the good work.
I did just like Barry! Hit pause on the video, and ordered not just the Aleppo but all of today’s game changer ingredients. I love how you make cooking an adventure!😘
one ingredient i always have in my kitchen is Korean Gochujang hot pepper paste. great for meat stews,sauces , bean stew ... to make it warm up your mouth and throat without making you breathe fire (of course if you don't over do it with paste)
I mix gochujang with Kewpie mayo (never regular mayo though) and a splash of sesame oil and end up with the most wonderful sauce. And the best part is that ratio never matters because it always tastes so awesome anyway
Sorry if it's a silly question but how hot is it in comparison to something like English mustard? I love spicy things but anything hotter than that when mixed into food is too much for me and I can't eat it (I have a condition that makes swallowing painful so if I add spice to that it makes eating nearly impossible). I've wanted to try Gochujang for years but I'm a bit worried I won't be able to put enough to actually taste it into my food and still be able to eat it.
@@violetskies14 you can adjust quantity of gochujang paste to your taste and liking,for example for me one soup spoon of it is just right for big pot of stew to be spicy but not to burn, but i'm used to spicy food. You could add it with tea spoon in smaller increments, stir it in and taste it while cooking, then a little more until you get the heat you like and can tolerate with your condition. I would say that gochujang is hotter than mustard,but it is more concentrated and would only use it as ingredient to dissolve in stew or sauce, i wouldn't use it as a condiment on meat or sausage like i use mustard
I made cod tonight and I poached and added fish sauce to my poaching liquid. It really did elevate it and add a complexity I wasn't expecting. I will definitely be using it in more applications from now on.
The only time I used miso was last Thanksgiving I was researching interesting recipes I could eat with my allergies and found a miso maple baked yams it was really good.
I’ve got miso in my cupboard because I used it once. Great to see another idea on how to use it. But I’m also curious: how long does it keep being edible when stored in the cupboard?
Haha, that was Barry's best impression of Baldrick [from Blackadder] yet when he tasted the Aleppo pepper for the first time. It's nice stuff as its not too hot. Though I prefer Turkish Urfa biber/Isot pepper, it has a smokey raisin/fruity flavour& is so good. Great colour too its a sort of purple, deep red. All todays suggestions were good & thankfully I already use them...a lot. Have you tried lack tahini ? They leave the skin on while roasting the seeds so it comes out a deep charcoal black with a stronger flavour. Excellent in sweet or savoury dishes, great for black hummus or over ice-cream. I also made a great liquorice & black tahini ice-cream which was awesome.
Never knew black tahini existed. Gotta get some on my hands asap. While we're at it, I'd put also Chinese Sesame paste in the mix, it's like tahini, but a bit less "runny" and made with toasted sesame seeds instead.
@@tbard Oh I'd forgotten about Chinese sesame paste, it does have a good flavour, will have to stock up again. Good call. I love the black tahini, spread even just spread on toast with butter is good,
Allergic to the first, but excited about the third. I never really knew what tahini was, but knowing it's just sesame seeds...I feel like I could play with that.
If you're a fan of sesame seeds then tahini is amazing!! Extremely delicious, I'm a fan of it in sweets but it also goes great in salad dressings, sauces, and anything you want to add a nutty, toasty flavour too. One of my favourite things is tahini and and chocolate biscuits (cookies).
Super interesting point about peanut butter bringing a dish "down a level," while tahini brings it up. I eat peanut butter daily, multiple times a day. Truly one of my favorite foods! But after Ben said that, I realized that I subconsciously feel that way too -- that tahini is "more sophisticated" than peanut butter. Fascinating. Loved this video!
Gochujang is another versatile ingredient. As well as the usual Korean dishes you use it for I love adding it to any fried protein. A spoonful added to my teriyaki sauce adds so much yum to my salmon and steaks.
Big time love for Aleppo on eggs. I am crazy for chili or a spicy pepper on eggs. I personally like a bit of sambal on a sunny side up egg. Oozy yolk and sambal is what I like!
Using fish sauce in Italian food is arguably more classically Italian than pasta, because fish sauce is very similar to garum, which was a staple ingredient in ancient Rome and across the Roman Empire, while pasta was introduced to Italy much more recently.
Yes! I LOVE Aleppo pepper! I discovered it when I was researching different types of chile peppers, and I LOVE how much flavor is packed into that little bottle. Sadly the store near me that carried it has closed, so I'm hoarding my supply right now.
love this type of video! always great to see some videos on the channel about pantry items and how to stretch your imagination throughout your own kitchen!
*slams fist on table* Now that's the content I subscribed for! Like literally, yes, the competitions & the chaos & the testing of ridiculous stuff can be fun - but the videos that expand my culinary horizon by explaining ingredients and what they do and HOW to use them in as many dishes as possible (without a scoring system or a "winner"), that's what I love most about Sorted.
Yes! I also really liked that the examples of how to use them were not the first thought/origins of them, either! Would never have thought to put fish sauce in a tomato sauce or tahini in a dressing!
I really, really, *** really **** liked this new series. Because we will have more of this, right? I wish we should have just two ingredients featured and do more than one recipe, for the normal visual (slow) learners like me.
@@RockRPSN agreed! My dad puts fish sauce in his guacamole and it’s a game changer. Wouldn’t have ever done that but it adds so much.
I would like to see more explanation on why they work though. Like, I think tahini works because the increased fattiness helps the flavours stay on your tongue better but I would like to understand if that is correct. I feel like that would help me know when to use them better
THANK YOU for addressing that. I completely agree!!!
The competitions, the chaos, the badges, etc. Can be fun, even though they're starting to get really really old, but this video is one of the best in a long time.
“Chefs can be a little bit weird. We should know, we’ve got three of them.”
A great note to start the video on. As usual, Mike’s Saltiness makes the Dead Sea insecure.
Mike 😆
Three? Obvs ben but Jamie left and I thought poppy was a sorta guest star
@@emregungor1248 Chef Kush, Chef Ben S. and Ben.
@@emregungor1248 They also have chefs behind the scenes who help develop recipes for their videos, website, and cookbooks
@@emregungor1248 Not only did you apparently not watch the next few seconds of the video where he named the chefs, but you also mixed up Jamie and James. I'm almost impressed
What Barry said about sometimes needing a chef to tell you it's ok, rings very true though. However with experimenting and experience it comes itself. But only if you keep on challenging yourself. Which is a lot harder than you might think.
100%
Just go for it, don't wait for anyone to tell you it's okay. The worst that can happen is you eat some food that doesn't taste good.
@@jameshill2450 that’s something most people don’t want to risk ever happening though. It’d personally kill me as well if I made something that was inedible. I’d be absolutely wrecked that I’d have to throw something out.
I’d like to add to the last comment and note that sometimes people can’t afford to risk having their cooking turn out inedible, due to some reason or another having either food in general inaccessible, or even when not looking explicitly at a lower income perspective, specific specialty ingredients may not be easily accessible, so wasting that ingredient on something that may not turn out also means having to wait months to try another successful attempt. So having a resource to say “this works great here” is incredibly valuable. Especially if the why is described like in the video here, so you can then apply it to other cooking situations (Much of my food experimentation comes with the basis of knowing the core components of an ingredient and what it does in the dish - like I may add a bit of ketchup to something that I want to have a bit more sweetness or tang, or miso if I want to bring in some nice, fermented umami notes, just as some examples).
Yes, the problem is that we all hate food waste and so are worried about using an ingredient in an unusual place for fear of making a dish that inedible.
Love this format! Would also love to see the normals cook their family favorites or go-tos and then have the chefs give them tips along the way to help with multitasking, techniques or ways to add new depth of flavors.
Ooh, that's brilliant! Especially yes to [how to add depth of flavor to old favorites]... with unexpected, sneaky, and are-you-serious ingredients, of course!
Love this idea!
Fantastic episode
The homemade miso honestly has changed my world view. I developed a soy allergy last year at age 24 and thought that Japanese dishes that I love had been taken away from me forever. But if I could make my own miso (or buy it) made from a different bean, then I could actually eat miso ramen and other dishes that I love so much again. Thanks Ben and the food team for bringing this up!
My go -to flavor enhancers are gochujang (put it in eggs, soups, mix with mayo for a top tier sandwich spread) and vietnamese fish sauce to add a little funky kick to whatever I'm cooking. Other ingredients I use all the time include kimchi, Aji Amarillo pepper sauce, and a natural apple cider vinegar with the vinegar mother in the bottle. Now that I say it out loud, I think I like mostly adding a little fermented funk to most of my food.
Oooo, yes- cheese omelette stuffed with kimchi. Nom, nom!
Kimchi and gochujang for me. Fish sauce we already have next to our vinegar and soysauce bottles.
i recommend finding some South African biltong powder. I had never heard of it until i saw it in a shop in Leeds market. It goes well with anything, but especially chicken.
and a spoonful of ssamjang
I use it to dip my doritos in lol
I would love to see you guys doing pickling/preserving videos. Salted lemons, confit garlic and other things that will last literally forever. The time has been ripe for some time, where people do these things at home or become interested in doing it, and you have a great opportunity here to give some great inspiration.
Yes! There are definitely some simple, low-entry preserving or pickling things that really level up cooking. Salted lemons and quick picked red onions are two of my favorites.
Yes. But also WHAT THE HELL IS SALTED LEMON???
@@cftyftyufyfuyfty it's fucking amazing.
@@cftyftyufyfuyfty It is lemons, that have been salted. Cut a lemon half through, rotate it, cut it half through again from the other side, squish it down into a jar, cover in salt and repeat until the jar is full. Make sure there is salt all the way up. Leave it alone in a cool place for a year. Use the peel in slow cooked stews or braises. Also, even though the standard is lemon, you can do this to any citrus.
Confit garlic can give you botulism poisoning if you eat it after two weeks so be careful with that one!
Unrelated to the video, but I’m Japanese and last night I had a dream about explaining some Japanese food to Ben. Guess I was just that excited for today’s upload :))
Hello, a Japanese-American who has lived with miso in my fridge my whole life here! Pro tip - if your miso comes with a parchment film on top: DO NOT THROW IT AWAY. I couldn't tell you what it does preservative wise, but my great grandparents, grandparents, and parents swear that it keeps its freshness better if you completely cover the miso with the paper.
I think it helps keep away air / oxygen from the ferments, as if when you do lactofermented cucumbers or cabbage (aka sauergurken & sauerkraut), you don't want them to be exposed to the air, and anything lactofermented in salty brine needs to be submerged. Same principle, I guess.
ETA: I keep such parchment lid on the top of my gochujang. The miso I could buy here till now was in lil doy packs (red and brown miso), but I could finally put my finger on some boxed miso (the didn't even wrote what kind, so I guess it's not white miso either) and when I finish current miso, I expect in boxed miso there will be that parchment as well.
More episodes like this, please. Immensely helpful and educational whilst also being entertaining. Love it!
I recently made oatmeal tahini cookies with dried apricot pieces and they were the most delicious cookies I've made. So yes, tahini works great in baking.
That sounds divine! I would LOVE to try that
Another ingredient that is super versatile is Sumac! I know of no other spice that covers that tart/fruity flavour profile. Ever since I've discovered it I put it on almost everything.
I’d never turn away from a pass it on or kitchen gadgets video, but I love these that I can apply to my own life and kitchen.
As a person who is very very allergic to seafood: I love mushroom sauce. I usually replace oyster or fish sauce in recipies with it as well as adding it into meals or marinades for a kick of umami. It's not the same as mushroom soy sauce though! That's just flavoured soy sauce. Mushroom sauce is sometimes also called "vegetarian sauce", I think. I have had luck finding it in thai supermarkets, I can't always find it in generic asian supermarkets. I have had luck with the brand Healthy boy
Look for mushroom ketchup it's great in dress sauces etc
You are not missing anything at all, There are several things that have the same effect as fish sauce, I find Bovril works much better than fish sauce in any meat dish. It makes the meet tast so much more meaty and still adds the salt and depth of flavour.
Fish sauce in Italian food is arguably authentic, thanks to the Roman ingredient garrum.
My mind went straight to the Mythical Kitchen "Roman pizza" video...
my uneducated guess is that fish sauce and "colatura di alici" (anchovy something liquid???)is basically the same thing
Isn't Worcestershire sauce also fish sauce?
I like foods with fish sauce but it's an ingredient I ban from the home having had a full bottle smashed in my kitchen! Dear Lord I thought I'd never get rid of the smell!
@@DireBearGeek yes it is but you would never know it from the taste or smell
You guys are the reason I now have a tube of anchovy paste in my fridge, I regularly use Worcester sauce, and I have a bottle of gojujang (sp?) on my Amazon schedule every other month. Guess I need to order tahini and miso for future deliveries 🚚. I sent this video to my nephew to help him with his developing cooking skills.
I think it's almost worth doing the whole episode of one ingredient but going through different uses. You regularly talk about needing multiple uses before buying a new ingredient and I wouldn't personally consider purchasing any of the ingredients after being shown the uses here other than maybe peppers, but most people have pepper anyway
Yes, I would love a whole video on a hero ingredient!! I would love to watch a new one every week
I’d love a whole episode of “level ups” with ingredients like these with just little tips and ideas to make your food extra special
Here I am with all the ingredients featured here already in my cupboard and use them all the time 😆🙈
I think it would make good content, but I’m not sure it’s fair that they only give one usage suggestion. With the miso alone I counted four solid suggestions how how you could use it on a regular basis.
I'd say for the fish sauce, I use it as a very basic staple in my kitchen. Anything that you'd put salt in, or something savory, you can use fish sauce.
Add it to curries, soup, dips, bbq sauce.
If you'd use worcestershire sauce, or soy sauce, or coconut aminos, or maggi, you can use fish sauce instead.
You can use it in stir fry.
You can use it as a partial replacement for vinegar.
Want your burger to have more umami flavour? Fish sauce.
Salsa ( or as Ben says "Sauca" ), add fish sauce.
What a cool idea for a video, please make it a series!
I love the ad at the end It makes it feel more natural not like previous ones when they were just edited in... honestly I think it will be the best change they could make otherwise everything is perfect!
Middle easterner here 🙋♀ tahini is known to be used in lots of dessert combinations and in salad dressings as well. A well known sweet combination for tahini is to dip dates or flat pitta bread in tahini & date molasses mixture (1 tbs tahini to 1/2 date molasses) and eat them with Arabic coffee that got cardamom & saffron. A salad I like that got tahini in is small diced onion & 1 cup yogurt with a clove of garlic, chili powder (indian variety or Mexican), lemon pepper, lemon juice and a spoonful of tahini of course 😋
cheers!
i love these practical cooking videos! it’s sometimes hard to know where to start or what’s considered a “pantry staple”
thanks so much, sorted team!
20 more episodes like this please? Excellent format for when you are already a good cook but want to be better
Add miso into tomato soup! It really works
Great shout!
I'm Vietnamese! Born in America and since I can remember, my dad always adds a splash of fish sauce whenever he made spaghetti. I do it too now, as an adult. Glad to see fish sauce being used outside of Asian cuisine! My husband is Mexican and I always put some fish sauce into the Mexican dishes we make.
“It’s a very tingly spice….but it’s not hot….it IS HOT” great episode from Barry today 👍👍
Based on the reaction to tahini, I’d be interested to see the guys try Halva. It’s basically tahini and sugar blended into a dessert.
I keep miso and fish sauce and lots of other south-east asian condiments/spices in my house and have always been using them for my cooking. Something like a lil red miso to round out a stew is *perfect*, it also goes well with mayo in a 50/50 mix! Fish sauce and oyster sauce can be added to darn near everything for a rounder, more delicious flavor.
That cheeky Ebbers look after "Chefs - are a bit weird" is why I keep watching Sorted after so many years
More videos of this format, please! It was great. Actually learnt something new. Can't wait to try those ingredients. 😆
My Israeli partner makes DELICIOUS chickpea and tahini cookies, ingredients I would never think to use in cookies but it works so well. Shows those who are used to ingredients that are exotic to us can use in it magical ways we never thought of before!
Going back to the fish sauce's origins with pasta was brilliant.. The early Romans used something very like it quite liberally in their cooking.
I've been using the Italian version (basically modern garum) in my pasta for a few years now... it's great..
@@TheJasonbking Thanks for naming it. Memory is getting a little muddy in my old age.
I used it while making the san fransisco butter garlic noodles some days ago. Loved the dish but it definitely did have a fishy smell and i had put just a tsp anyway. Is there a way to cook out the smell? i can do umami it brings tho
I loved seeing Ben standing with a plate of custard looking incredibly pleased with himself. :)
By pure chance, I was watching this episode while making custard...we just ran out of tahini though 😭
The best thing about Miso is that it has a virtually indefinite shelflife. You can really use it up. It's essentially a flavorful replacement for salt in many recipes.
The fish sauce in the pasta dish is not so unusual as one might think. There's a lot of italian recipes that call for the use of anchovies in such dishes - so a very similar idea.
Tahini is also a excellent emulsifier, so if you want a smooth salad dressing, go for a spoon full.
I use a blend of peppercorns at home, and recently have added Aleppo into the grinder, alongside pink, white, black and Szechuan peppercorns. It's fantastic on eggs
I think you'd love the Lao Gan Ma range of chilli oils/sauces. I've got the original chilli crisp, the chicken flavoured chilli oil with tofu and the fermented black bean chilli sauce. SO SO good but really unusual.
I mix the chilli crisp with the Lee Kum Kee chilli oil 70/30 because its quite salty and a fair bit hotter, can definitely recommend trying. I put the chilli crisp on everything 😂
As a frequent user of fish sauce, when I am sauteeing something and it calls for a salty seasoning, I would often substitute salt with fish sauce. This way, the fish sauce's fishiness is cooked away. A tip from my Southeast Asian mom is to make sure you cook the fish sauce thoroughly so that your food isnt fishy. It might just be one of her cooking superstitions, but if you have to put fish sauce on a soup or a very soupy dish (when you've made the dish soupy/added broth/water/stock), make sure to let the fishiness evaporate.
Fish sauce has been my secret ingredient for over 20 years to my meals. Almost every savory dish has had it in it and its done more work than MSG does.
Savory dish? Splash of fish sauce.
It's like adding vanilla to baked goods. It's just what you do
Best not to let Uncle Roger know that then! 🤣
Fish sauce naturally contains some amount of MSG in it.
msg= king of flavour fish sauce= also king of flavour
How do you cook out the fishy smell of the dish? Can we at all?
Currently in Australia, we have a show called the cook up with Adam liaw which is a cooking show hosted by a runner up on Aussie MasterChef 2nd season. Last night the theme was Italian food. At the end he was talking about Italian staples including anchovies, and one of the other people was a bit put out by them so Adam suggested using fish sauce instead and talked about the Roman garum.
This is amazing, I actually have tahini and I didn't know what else to do with it other than hummus. Thank you, guys!
So I must thank you for getting my GF and I out of our rut and into better cooking. We now regularly use W. Sauce, Sesame Oil, and thanks to uncle Rodger MSG in our cooking. I add all to my soups and sauces. I will pick up miso, tahini and fish sauce the next time I’m at the market.
Great tipps! I ordered a bunch of different stuff (Miso, Fish sauce, oyster sauce, etc... ) a couple of weeks ago cause i wanted to do some more asian inspired cooking. But having uses for this stuff in more western styled cuisine is awesome to make sure it get used up withint a reasonable time (Althgouh I assume the salt content makes a lot of these things last for a long time =).
I'd love to see this as a series! These are the kinds of tips I'm looking for- how to take my food from being alright to actually good.
I keep a tub of Red Miso in my refrigerator, I add it to soups and sauces but my favorite thing to do with it is to mix it with Mayonnaise and Siracha, making a wonderful spread for sandwiches, a delicous sauce that can go on stir-fry, fried rice or even a nice steak and makes a great dip for roasted potatoes.
I already have miso and fish sauce, now I need Aleppo peppers and tahini. I am doing a Barry, adding it ti my shopping list. Thanks Chef.
Some great ingredients - I especially love keeping some tahini around for breakfast - mix it up with cocoa powder and honey and spread it on toast, absolutely fantastic.
I'm kind of proud of my 'regular' self. I have all of these except the pepper, and use them all regularly. I will be keeping my eye out for the Aleppo pepper next time I go to the market.
I love this format! I have the first three ingredients at home and could never figure out how to use them in other instances. Thank u so much!!
Hopefully this video gave you a few ideas.
I love smile of pride, Ben. That is why I love you all! I love Ben feeling out. Mike and Barry you are so lucky!
Oh dear, oh dear. Ben miso-ed an opportunity to say "The question is, are you going to buy yourself a jar of miso? Or give it a miss-o?"
Missed opportunity for sure. That’s a good one!
If you particularly dislike "fishy" as a flavor, like I do, oyster sauce is a less fishy replacement for fish sauce. I use it in soups and tomato sauce and on vegetables etc.
Didn't sortedfood use oyster sauce on a turkey,? duck,? a few years ago. Fish sauce smells like socks, oyster sauce is lovely to use.
or use Marmite, That's what I use.
often not more then half a teaspoon. if not enough add about the same to it.
I really love how it does the same but you don't really taste the marmite unless you really try.
Or you could try Japanese fish sauce, it's supposed to be a much more mellow flavor.
I'm a supertaster and I despise both fish and yeast. I can taste Worchestershire sauce in a completed dish. I'm guessing I would also unhappily recognize these other flavorings.
I am willing to try....
@@MelissaThompson432 I’m that way about mushrooms. I can tell they were there even if someone has picked them out.
I’d be interested to know in what 10-15 spices / pastes etc. a chef would recommend having in the store cupboard at home. My spice drawer unfortunately has limited space…
I fill it with what I use most of. Salt,black pepper, white pepper,, Italian, zatar, paprika, garlic powder, onion powder, herbs de providence, curry, poultry, everything bagel seasoning, red pepper flakes, dried chives , etc.
Black pepper (whole and grind in a mill)
White pepper (same as with black p)
Salt (flakes and boring type)
Something to sweeten with
Chili flakes and Siracha
Broth cubes of various types
Soya/tamari
Vinegars (white red rice chingkian)
The rest depends on your preferences and what you actually cook. Freeze fresh spices in ice tray cubes. Ketchup and mustard and mayonnaise are very handy fridge items.
Two seasonings I am never without now are smoked paprika and chipotle flake. Also ground bay leaf, less faff than fishing it out all the time. I notice the absence of it in soups and stews more than it's presence but I'm so used to it now.
@@MrGrimsmith Bay leaves are great. Def a staple here.
I would think that it would depend on your taste. Personally, I am never without garlic, garlic powder, onion powder, rosemary, thyme, sage, salt, black pepper, pepper flakes and Old Bay. Everything else is extra.
Miso is so great! I put it in every soup base. It works like bullion and adds a lot of immediate depth. ❤️ Fish sauce works for this also, and in my opinion works really well with various pork dishes. Pork melds well with it and the fattiness cuts the fish flavor. Thanks for this! I would enjoy more videos with this theme.
It’s fantastic for a soup base huh? 👊
But please don't cook miso paste at all or longer than a minute, I think the flavor is lost when miso is boiled.
They mentioned tahini in caramel, but miso in caramel is also absolutely beautiful; I make butter caramels with brown miso added, and it just brings this delicious maltiness to the table. I don't make them any other way nowadays... will have to try using tahini instead though, that sounds like it could be something special.
This was exactly what I needed ! Just the confirmation of how and where to use these things !
I love making salad dressing with Tahini. Just olive oil, lime / lemon juice, salt, pepper and tahini... delicious ❤️
A good use for miso as well, fermenting garlic in it! I use genmai miso, layer it in a fermentation jar with new garlic, alternating miso and garlic.
The garlic mellows out a lot and gets almost gel like, but you keep all the allicin. Super nice sliced up in ramen, or in a salad, or just on it's own.
This is one of my favourite videos you’ve ever done. More of this please
11:55 Recently, I’ve started adding Black Salt, Pepper, Piri Piri, and a mixture of Roasted Garlic + Pink Salt on Fried Eggs. Add that with toast that Herby Garlic Butter and we’re in business. The taste just elevates the whole dish.
I use Tasmanian Native pepper leaf I don't find it hot it has a nice flavour. The dried berry from the same bush can be hot enough to blow your head off so you need to be careful. I have used Himalayan salt for years. I find it doesn't burn my tongue like table salt.
@@MazzyJC Interesting choice of ingredient. I like that.
Just bought Miso for the first time as part of a Sidekick pack; it has been AMAZING to use in so many different cases!
the miso for dressings is a great tip! I bought a jar recently for soup-making purposes but i can't just keep making the same soup, so this is a good alternative!
id also suggest adding it to pasta sauces or any kind of dip (think miso-mayo type of situation)!
Its also great for a meat or tofu marinade
I've seen miso glazed salmon and Brussel Sprouts too
I have all but the Aleppo pepper! Will definitely pick some up!
In NZ when have "The Caker" who is a genius at using non-typical flavours in her cakes, she's used miso and tahini (separately) in mixes before and it's so good.!
Greeks use Tahini in cakes and sweets like Halva quite a bit, especially during lent. My favorite is a flat cake called Tahinopita. I use Aleppo pepper all the time. Absolutely love it, love the warmth it adds without burning spice. I add it to a chicken dry rub for grilling.
Missing how the old intro always got me in the „sorted“-mood - but adding music today was definitely an improvement to lately ;)
True! I know you can't keep everyone happy but I guess I like sticking to familiar formats/intros lol
It had that nice food ASMR. I miss it.
I loved the classy simplicity of the cracking egg intro! :)
I confess, I miss ye ole "gooey in the middle" -- My top favorite these days is the pass it on intro montage! The MOMENT it starts, I'm just all one big grin... well, randomly interrupted by preemptive chuckles.
@@laurenc.590 I'm with you on both of these! And with Pass It On, always ready to sing along with James' classic, "Where's the dish?"
another place you could probably use Fish Sauce: Caesar Salad Dressing. Traditional Caesar Salad dressing calls for mashed anchovies and you can use fish sauce for an easy way to access that same fishy umami. I've also seen people add it to duxcelle as well
Salad Nicoise, too? although that traditionally contains tuna, but why not try ancovy
@@helenswan705 wouldn't work as well since Nicoise uses chunks of tuna as a different texture, it works for caesar since the anchovies are used in the dressing and get pureed down anyway so you don't lose a texture like u would if u used fish sauce in place of tuna in Nicoise
I always heat the food after I add the fish sauce, which takes away the pungency of the smell. Although one of my favourite tricks, which I also do with soy sauce when frying rice, is to add the sauce to a dryish pan, which allows the sauce to toast in just a few seconds.
Miso Soup has become my go to over the last few years when my tummy is feeling fussy (ibs/crohns) but want to eat something easy. Plus the health benefits of fermented food are a bonus.
Another really cool idea would be evolution of food: like take todays fish sauce, (has origins obviously in Asia, but also in Italy with Garum) I think seeing how that evolves to the modern product would be super interesting. And if the older versions still have a place?
This is what I love about this channel. They take ingredients that are already in my cupboard, and give me new ideas to use them.
I wonder if they have plans on doing a "slow food/fermentation" series, what with Ben's love of making his own miso, kraut, ect? Have it from the beginning, and then have updates, since miso can take years...
Mushroom ketchup, since I found it it's been a stable ingredient in my cupboards. Add it to any kind of beef dish and it will instantly elevate it.
Never have come across mushroom ketchup but I use mushroom soya sauce all the time.
Drooling 🤤
@@asquithmainlines699 I discovered it from another youtube channel, townsend. They do a lot of historic cooking. Mushroom ketchup was a major condiment during the 18th century. It's like worcester sauce, but with a heavy mushroom umaminess. I've made it a few times, though much easier just buying a bottle from tescos lol.
My mum used to have a bottle of that. She probably still has it - she never used it! It's a kind of Victorian Kitchen thing. But I have seen it in one or two supermarkets, and I do not live in London.
LOVE this, and how there were so many new applications for what are reasonably common and inexpensive ingredients. A game changer
I have three of these four ingredients in my cupboard. Have you ever tried scrambled eggs with butter and miso? Or tahini cookies? Or beef short ribs slowly roasted with wine, balsamic vinegar and fish sauce?
I need to find those Aleppo red chili flakes. They are not sold in my country, though. I usually make my own chili flakes by crushing dry chile de árbol.
Thank you for this episode. It was awesome. I’m going to try that dressing next time I make salad.
Balsamic vinegar is definitely one of my go-to ingredients. I love adding a dash to stews or casseroles, even bolognese - adds a smidge of sweet and a bit of acid that really adds depth to the flavours.
Loooooove tahini biscuits (cookies) especially with chocolate chips. I made some for my stepdads birthday one year. My mum nearly ate the whole plateful lol.
@@fionaclaphamhoward5876 ooh yes balsamic I add balsamic to anything tomato-y that needs a hit of sweet acid. Roasted tomato and balsamic soup is really good.
Wow. Great ideas. I have all four of these in my kitchen and these are ways of using them that I never imagined. And now, having read comments editing to thank others for even more ideas!
I Have used fishsauce for years in bolognese and in lasagne sauce. All my friends thinks thats weird but i when they taste it, its amazing. Alltho in raw form like that i dont like it in bolognese but when you add it when cooking with worcestershire sauce, it just pure heaven. Nice to see that you guys have discovered it aswell :P Keep up the good work.
I did just like Barry! Hit pause on the video, and ordered not just the Aleppo but all of today’s game changer ingredients. I love how you make cooking an adventure!😘
one ingredient i always have in my kitchen is Korean Gochujang hot pepper paste. great for meat stews,sauces , bean stew ... to make it warm up your mouth and throat without making you breathe fire (of course if you don't over do it with paste)
I mix gochujang with Kewpie mayo (never regular mayo though) and a splash of sesame oil and end up with the most wonderful sauce. And the best part is that ratio never matters because it always tastes so awesome anyway
Sorry if it's a silly question but how hot is it in comparison to something like English mustard? I love spicy things but anything hotter than that when mixed into food is too much for me and I can't eat it (I have a condition that makes swallowing painful so if I add spice to that it makes eating nearly impossible). I've wanted to try Gochujang for years but I'm a bit worried I won't be able to put enough to actually taste it into my food and still be able to eat it.
@@violetskies14 you can adjust quantity of gochujang paste to your taste and liking,for example for me one soup spoon of it is just right for big pot of stew to be spicy but not to burn, but i'm used to spicy food. You could add it with tea spoon in smaller increments, stir it in and taste it while cooking, then a little more until you get the heat you like and can tolerate with your condition. I would say that gochujang is hotter than mustard,but it is more concentrated and would only use it as ingredient to dissolve in stew or sauce, i wouldn't use it as a condiment on meat or sausage like i use mustard
I made cod tonight and I poached and added fish sauce to my poaching liquid. It really did elevate it and add a complexity I wasn't expecting. I will definitely be using it in more applications from now on.
The only time I used miso was last Thanksgiving I was researching interesting recipes I could eat with my allergies and found a miso maple baked yams it was really good.
very interesting use of these ingredients. Never thought of using fish sauce or miso like that.
Yeeeaaa Sorted Sunday
I love roasting veggies with Aleppo pepper, roasted garlic powder, salt and black pepper! I also add a lemon tahini dressing on top of the roasted veg
I’ve got miso in my cupboard because I used it once. Great to see another idea on how to use it. But I’m also curious: how long does it keep being edible when stored in the cupboard?
As long as its not dried up or mouldy I’d think it’d be fine. It’s mostly salt.
Tahini is amazing in carrot cake!
2:24 you’re not wrong…it’s my new drinking game! Take a shot when Ben says Umami
'It's ok, add a bit in'....possibly the most helpful piece of advice for a novice cook. Can't hurt, can only learn.
Would be good to see some of these ingredients in a future Taste The Premium episode,.
Such a good series, basic store ingredients to make better tasting food! more of this!
Haha, that was Barry's best impression of Baldrick [from Blackadder] yet when he tasted the Aleppo pepper for the first time. It's nice stuff as its not too hot. Though I prefer Turkish Urfa biber/Isot pepper, it has a smokey raisin/fruity flavour& is so good. Great colour too its a sort of purple, deep red.
All todays suggestions were good & thankfully I already use them...a lot.
Have you tried lack tahini ? They leave the skin on while roasting the seeds so it comes out a deep charcoal black with a stronger flavour. Excellent in sweet or savoury dishes, great for black hummus or over ice-cream. I also made a great liquorice & black tahini ice-cream which was awesome.
Oooh, and Susan Spungen at NYT Cooking does a gorgeous marbled tahini cookie using both ordinary tahini and black tahini.
@@fionaclaphamhoward5876 Oh that sounds good. 🍪😋
Never knew black tahini existed. Gotta get some on my hands asap. While we're at it, I'd put also Chinese Sesame paste in the mix, it's like tahini, but a bit less "runny" and made with toasted sesame seeds instead.
@@tbard Oh I'd forgotten about Chinese sesame paste, it does have a good flavour, will have to stock up again. Good call.
I love the black tahini, spread even just spread on toast with butter is good,
Love the two asian things that we started out with. They're definitely cupboard staples!
Allergic to the first, but excited about the third. I never really knew what tahini was, but knowing it's just sesame seeds...I feel like I could play with that.
Hello, fellow soy allergy friend!
If you're a fan of sesame seeds then tahini is amazing!! Extremely delicious, I'm a fan of it in sweets but it also goes great in salad dressings, sauces, and anything you want to add a nutty, toasty flavour too. One of my favourite things is tahini and and chocolate biscuits (cookies).
Super interesting point about peanut butter bringing a dish "down a level," while tahini brings it up. I eat peanut butter daily, multiple times a day. Truly one of my favorite foods! But after Ben said that, I realized that I subconsciously feel that way too -- that tahini is "more sophisticated" than peanut butter.
Fascinating. Loved this video!
Ben: "Do you have Miso at home"
Mike: "No"
Ben: "Why not 😐
Gochujang is another versatile ingredient. As well as the usual Korean dishes you use it for I love adding it to any fried protein. A spoonful added to my teriyaki sauce adds so much yum to my salmon and steaks.
hello, and good morning !!!
Morning :)
Big time love for Aleppo on eggs. I am crazy for chili or a spicy pepper on eggs. I personally like a bit of sambal on a sunny side up egg. Oozy yolk and sambal is what I like!
I’d think Miso is a versatile ingredient. Happy to see some helpful tips today 👏🏽
Miso, oyster, and fish sauce are amazing flavors I am learning to cook with.
Using fish sauce in Italian food is arguably more classically Italian than pasta, because fish sauce is very similar to garum, which was a staple ingredient in ancient Rome and across the Roman Empire, while pasta was introduced to Italy much more recently.
Yes! I LOVE Aleppo pepper! I discovered it when I was researching different types of chile peppers, and I LOVE how much flavor is packed into that little bottle. Sadly the store near me that carried it has closed, so I'm hoarding my supply right now.
love this type of video! always great to see some videos on the channel about pantry items and how to stretch your imagination throughout your own kitchen!
Edible Brownish Blob: (exists)
Mike: “Is this Peanut Butter?”