One more thing to consider in the case of frozen vs fresh vegetables - in products where the vegetables are cut up like the sofrito mix, the frozen mix can make use of "ugly" vegetables that are perfectly fine but look odd. Consumers expect fresh vegetables to look nice and pretty, so if the frozen mix can utilize product that would otherwise go to waste, I consider that an additional win.
I like that Ben pointed out sometimes buying cheaper food doesn’t necessarily mean it’s cheap... hence the fish market. Someone pays the price somewhere and they also talk about that more in their Easter chocolate video 👏👏👏
I'd love to see a series on utilising what would otherwise be 'food waste'. Been using the Too Good To Go app a lot recently where you can purchase bags of food that would normally be thrown out from shops, bakers, coffee shops and restaurants for a few quid at the end of the day. Regularly use my local BP/M&S garage for it and occasionally a bakery nearby and supplement what I get from the stores with other ingredients to turn into meals. Would be cool to get more ideas on how we as a community can make the most of food waste to eat well!
Too Good To Go has been great for me. Once or twice a week, buy a bag from a Budgens/Sainsburys. Usually includes lots of fruit which is great for freezing and using another day!
Our local farmers market will sell boxes of fruit or veggies at a discount during the height of growing season. Not perfect but wonderful for canning or freezing.
It would be GREAT to see them do an entire pass-it-on where all the focus items are food waste items. Orange peels, Onion trimmings, tops and tails of beans, mushroom skins and stems etc. In terms of shops, ours here usually have half price trays. Always fun to get a 99 cent tray with 1 beetroot, 1/2 fennel bulb, 1 potato and one apple and turn that into a meal.
@@keeperofthegood Apple and fennel beans (using the tin of haricot beans, tinned tomatoes I have in the cupboard) with fried diced potatoes and beetroot crisps? That does sound a fun challenge.
My mind immediately went to Afritada (Chicken) v Caldereta (Beef) v Menudo (Pork) because its the same base tomato sauce and vege, but different meats.
@@leeminhyung167 Dried shitake is chewier than fresh I think, though I have to say I only regularly use the dried ones, because I love those stocks that you soak the mushrooms in
Something I would love to see an an extension of this frozen series would be some guidance on how to properly freeze things. Ebbers mentioned something in the last frozen food video says it freezes well but needs to be well wrapped, I would love to see a Sorted guide of how to do that and the best way to prep and freeze things that you have shown survive the freezing process.
Lol yeah. The closhes were for us Jamie! You were revealing the dishes to us. It's not all about you! :p
3 года назад+434
Some fish is frozen also for sterilization purposes (kills parasites). Unless I have access to an exceptional fishmonger, I'll go with high quality sustainably caught frozen fish. Delivered, with end to end freeze chain.
I agree, you can get extremely high quality, sustainable and traceable frozen fish online! Like on The Fish Society. The only reason frozen fish is associated with bad quality is because it's usually where lower quality fish ends up :(
All sushi fish is froze to kill parasites. Even when you catch the fish yourself, you shouldn't eat it raw before it's frozen to avoid catching some disease.
My wife brought that up (she’s in food quality). Per Seafood HAACP, fish needs to be flash frozen on the ship to kill parasites that are very common in fish.
One of the things that I tend to buy frozen living in the northern hemisphere is tropical fruits like mango and pineapple. Especially with pineapple, if you buy them frozen they actually have more flavour because the fruit matures in the tree and then it's picked and frozen. If you buy them fresh, the fruits are picked before they are mature and left to ripen on transit and they don't taste as rich. Also, there is a lot less waste.
Yes, there are absolutely some frozen and canned items that are great, and far less expensive! If I'm making a veg Lasagna, I'll use a block of frozen chopped spinach bc I can get such a huge value for it without compromising on flavor or texture. (Just squeeze the water out before adding). Frozen riced cauliflower, frozem fruit for smoothies, frozen wild blueberries (you'll never find fresh wild blueberries), frozen broccoli, and frozen corn are all excellent options that don't lose their value once frozen. They're frozen at peak harvest, and are even better than fresh for much of the year. Veg like asparagus, brussels, peppers, cabbage, zuchini, and eggplant aren't their best after frozen so I always prefer those fresh.
I think perhaps one thing that's might be worth taking into consideration when looking at the advantages of frozen food is how it can help those who might have difficulties (strength, dexterity, vision etc) in say cutting,chopping, mashing vegetables. We are all of various abilities (for lack of a better description) and so frozen food might help those groups of people. 😊👍
@@nyx4thene I can understand the confusion when you're not a native English speaker. Every language has sayings and stuff that don't literally represent what someone is actually saying.
I'm glad it was clarified that pretty much all "fresh" fish has been frozen at some point, I'd rather keep it frozen until I can control its defrosting conditions.
It used to drive me up the wall when people would get really fussy about fish I was selling them in a supermarket, one day older being an “oh no that’s a ancient”, I’m thinking, “mate it was on a boat for a week before it even got in there’s no such thing as fresh unless you caught it yourself”.
Freezing freshly caught fish from almost anywhere is very important. Most fish we eat have parasite issues, properly freezing the fish kills the parasite. When you buy freshly-caught, never-frozen fish, please be mindful of how you handle and cook it. I say this as someone who once bought 50 lbs of fresh-caught salmon, and deeply regretted it.
@@niseplank4527 i know what you're getting at but they dont feel that way about vanilla actually - they're pretty serious and make (or at least used to) their own vanilla extracts
Living in the exact middle of Canada pretty much every piece of fish that comes through our supermarkets and stores has been days inside a truck to get here. Only way around it are lakeside resorts that serve walleye and even then I bet most of them put them on ice to prevent waste.
I'm Dutch, live 2 hours from the harbors, but even here it's common knowledge that fish you buy fresh has been frozen already. Even more crazy, dutch shrimp are caught here, then lorried to north africa, peeled and cleaned, and sold here as fresh dutch shrimp
Same with Northern BC. Every meat product I prepare is frozen. HOWEVER. I do know the people who raise our beef, and the name of the cow that is currently in my freezer (Whole cow btw)
If I'm correct beef is the same way. The stuff you get at the store has been frozen once. Even if I buy a cow and butcher it I still need to freeze most of it otherwise it goes bad. Beef retains almost all of its flavor through the first freeze, but after that you will start to notice.
I love that Sorted videos teach me new things and make me think about various aspects I've never given attention to before. Really appreciate you guys, your responsible approach, the tons of work you put into it, the lovely atmosphere and openness in those very needed conversations you get rolling. Not just about sustainability, but about all kinds of ethical and practical aspects of food. Also your sense of humour bc you lads are the best.
I really appreciate this whole conversation about fresh vs frozen, local vs not, etc. I love that no one is saying there are easy answers. In reality it is complicated with a hundred variables that are different for everyone and matter to a different degree to each individual. Kudos to all of you for wading in to such a complex topic... in almost all your videos I might add.
Thanks Miriam! Who are we to say what's right and wrong? As you point out... Far too complex and dynamic. But we do hope we can ask some of the tricky questions though and occasionally peek underneath the bonnet/hood to better understand how the engine of our food systems work.
did they do that? I think I saw a fish fingers and chips episode that was that theme, but IDK if they did any others. I think it was a pass along challenge
I recently moved from Plymouth to London and I'm loving the food diversity you get here. The one thing I do really miss though is being able to buy fish that was literally caught that morning, it makes such a massive difference imo
When you enjoy food and you get to come into the "office" and have pros prepare delicious dishes for you to sample, those 😀😀😀 probably come along much more naturally. As someone who gets substantially less on-the-job satisfaction, I'm definitely jealous here! 😅
The chargrilled vegetables I live alone so either a frozen bag well I can use a small amount at a time is more convenient.Or the supermarket does a tray of fresh ready chopped and sliced vegetables that aren’t exactly chargrilled but you can roast them I tend to go for that. I do like these programs because it gives you information and helps you make good choices
I'd love to see a Frozen vs CANNED one of these. Or even those against the Fresh ingredients. I love that you do these and discuss all the talking points for a food. Thanks guys!
One food, providing you buy the high end cans, that tastes better from a can rather than ´fresh’ is peeled tomatoes. Canning means fruit and veggies are preserved at their ripest whereas fresh fruit and veggies are picked early and ripen in transport so they will be older when you purchase them and give you less flexibility in terms of when you eat them. Preserving also involves the addition of salt or sugar which may not be good news for diabetics with heart problems...which is my case. On a personal note...I tend to go for canned beans for stews...although never canned French beans, and because of soggy texture issues, never canned carrots, peas, mushrooms
It's amazing the difference even a few small aspects of the process can make things. A coarser grind on the beef would have made it harder to tell the difference; fish that was frozen to come to port, then sat defrosted on ice for many hours (and in a fridge maybe for a day or more) somehow always tastes better and smells less fishy than fish that was left frozen until you need it; the more you process vegetables before freezing, the more the freezing process breaks cell walls and ruins the texture - so frozen raw veggies are always just a little nicer than frozen cooked veggies. I guess it's proof that some big things don't mean as much as we think (both kinds of fish were frozen at one point, for example), but some little things mean a lot more than we think.
“Oh, it’s familiar but unrecognisable. Do you know what I mean?” - Jamie Paul Romanio Spafford, 2021. The poetry in that sentence is inimitable. Also, that line is apt when you see an Examination paper. 😂
Favourite thing about sorted food is that they don’t judge anyone’s opinion. They take into count the space in someone’s home, time etc. It’s amazing to see. Whenever I feel anxious I will always watch these guys. Just something so comforting about their videos
Honestly even some vegetables are imported or went through cross country journey as well. So if you can't get it from local sources, I personally think fresh vs frozen just becomes personal preference.
@@Adi-as fermented works just fine with frozen and salads only leaves dont work. Now frozen stuff in salads also arent very convenient sometimes so there's that to concider
This was so educational, especially the part about fish. In retrospect it makes total sense that even ”fresh“ fish is frozen and then defrosted when sold in the supermarket, but I’ve never thought about that.
There’s so many vegetables that are EXCELLENT from the freezer. Idk why you would use eggplant. Broccoli, cauliflower, asparagus, peas, corn, sugar snap peas, I could go on, are phenomenal frozen produce.
I completely agree. And when you factor in food waste from your fresh veggies going off in the crisper drawer, frozen truly can be the better option. Some of my favorites to freeze (or buy frozen) are Broccoli, Peas, and Cauliflower & okra only for stews.
Well done. You are one of the only organisations that mentions the lag time from catching to market. I worked on a boat (out of Norfolk) and the 'fresh' tag simply isn't true unless you caught and gutted it there and then - and then eat it. And that even on a small boat the fish is in the hold absolutely covered in ice. If it wasn't fully chilled, it could go of, even on the return to port journey.
National VS Import would be an interesting thing to look at, seeing as alot of the packaging is done outside the country of origin and it travels anyway, maybe you should try and compare the two.
Growing up fresh fish was a big part of cooking for my and my dad and I’m so glad that here in Australia it’s super easy to find fresh fish that has been caught that morning!
Loved this. So glad that you’ve opened the conversation on how fish is sourced. Would be interesting to hear more about different food supply chains, including frozen vegetables and frozen ready meals
I would love for you guys to do a cast iron skillet video. Like proper care/seasoning and different recipes that you can use it for. I had a cast iron pan passed down to me from a family member and I feel like I’m not too sure how to take care of it. I also find myself only using it for steak.
I highly recommend using it for eggs! If you keep it's seasoning up, you won't have a better non-stick option in your home! Fried eggs slide on the pan like nothing else! Also bacon, all the bacon 👍
About the first one: (can't remember the name) in germany we call it "Suppengrün" (= Greens for Soup) and you always buy it fresh but in kind of a bundle (not cut), often also with added fresh parsley.
@@SortedFood Ice cream. 😂 But ALSO, frozen peas. I'm a nurse and frozen peas make a GREAT ice pack for injuries! They form around whatever they're on and aren't super hard so they are "comfy" too. They're also refreezeable so they can be used multiple times (and no, once used for an ice pack, I don't use them for meals)!
Oh no, where are the uploaded captions? You've been doing so well with them recently, a big reason why I watch your videos, and I hope it was an oversight for this video 🙏🏽
Not to mention illegally fished seafood. The supply chain for seafood can be quite murky and limited regulation (or ability to enforce regulations) means that a substantial chunk of the world's seafood production is illegal. This has major environmental implications as illegal fishing boats don't follow catch limits and moratoriums intended to protect vulnerable species. The labor conditions on these boats are also abysmal, with reported cases of indentured servitude and crew members all but being held hostage on board when the officers take away their travel documents.
@@kirstenpaff8946 there are standards you can search for though that mitigate much of this worry if you wish to take responsibility for what you buy. MSC is a certification for sustainability for example.
I live in rural Australia, so even when I buy fresh food, it often ends up frozen in some form or another because I only go to the shops fortnightly. My garden has fresh seasonal produce & I always end up with more than I can use fresh, so what I can’t swap with friends I will freeze or preserve. Even herbs can be frozen if you put a little oil in an ice cube tray, put in the chopped herbs, freeze, pop out of the tray into a snap lock bag, & grab a cube or two as needed.
Phew you guys had me worried! I’m looking forward to knowing which is good to have in my freezer. Sofritto is one I try to always have in my freezer for sure.
I'd love to know more about the butchering process and various cuts of meat. I have a local butcher close by, but sometimes I'm not sure what to ask for on a budget.
Hi, butcher here! My best advice is to ask your Butcher for their opinion! Tell them your budget and tell them what you're doing with the meat, and they'll help you make the best decision! They'll even explain in great detail about where it comes from if you ask. I find, generally, that butchers are very friendly people.
When I’m cutting veg for a soffritto, I will try and chop a double-portion, and freeze one portion to make life easier another day. I’m glad to have it reinforced that it doesn’t make much difference taste-wise, because it can make a big difference time-wise to me, meaning the difference between making the dish or not.
After the last video about frozen foods, you have already gotten me, because your points were so valid. Next thing I did: raid the frozen veggies aisle - I found frozen mixed wild mushrooms, mixed sea food, (obviously) spinach, and as an added bonus: frozen edamame. I'm loving every minute of that, because this stuff lasts me longer AND I get a better selection, because Germany is stupidly boring and limited in its food diversity.
I really like that with every food item you are also discussing the environmental impact of its production. I wouldn't necessarily end up watching a whole video just on the ethical side of what we buy and how we eat, but I definitely appreciate it when it's built into the videos as just another thing to consider.
Now I want an episode on how best to defrost your frozen stuff as that seems to be the key to get the most out of it. Now I just chuck what ever frozen vedge into the pot at the time I think it needs to cook and it's pretty okay, maybe I should experiment with letting it properly defrost in the fridge/outside the fridge.
Frozen Tilapia, broccoli, carrots, peas, corn, and chicken breasts are mainstays of my diet. Seriously you get a nice microwave safe glass dish with a lid and you can cook frozen veg with whatever seasoning you like and it comes out like it's been steamed making mid week meals super healthy and easy!
Wow, here in the US I've never seen beef mince/ground beef sold frozen in that form. Instead of little pellets, we tend to get it frozen in square/rectangle blocks or cylinder tube things that are all way more compressed. You still get some textural issues with it, but I'd never describe it as "like cereal" and it at least still clumps nicely in the same way that fresh does.
Back in the 90's My family ate in a hotel restaurant in Killybegs Co. Donegal, overlooking the fishing fleet....and were served frozen fish in plain view of the fresh catch coming off the boats!
Definitely a tinned vs fresh episode!! So much stigma is around tinned food and how its a lot more processed, less healthy, it'll be great to see a side by side comparison
Great video! I knew that all fresh fish are defrosted frozen products but I didn't know why it still had a better quality. Idea for a next one: freeze dried vs air dried produce.
Awesome video, as always. I wonder if you could try out an episode where you pick which dish has artificial flavors? A lot of dishes and drinks usually have some form of artificial flavoring in them and I'd like to know if there's much difference in the way of identifying their impact on what we eat.
Video series challenge for the chefs. Select a country each week and have your viewers from said country vote on traditional/prominent dish that chefs will try to recreate as closely as possible. Dont go for culinary famous countries like Italy/France/Japan, but explore the nieche recepies from obscure countries all around the world.
I loved this video because I use all of these due to convenience and price for my budget! And it nice to see that sometimes it makes a difference but for the price it can be made just as good :) thank you guys x
Times are difficult at the moment - especially for those of us who are used to cooking, or who have only ever cooked from scratch using fresh ingredients purchased as required, who now have to rely on less frequent deliveries or the assistance of friends and neighbours to shop for us. Good wholesome suggestions for an expanded store cupboard of extended life products, whether they be frozen, canned, bottled, vacuum packed or dried ingredients, and importantly how to get the best from them and how to substitute (ie how much of a dried herb is equivalent to fresh) would be so helpful. We can all compare to find out what is superior, and if it is worth the premium, and under normal circumstances we would, but at the moment availability on a day to day basis is increasingly significant, and the more valid comparisons would possibly now be between a 'ready meal' and the best you can produce with what is readily available using refrigerated and extended store cupboard/refrigerated ingredients. As we prepare more of our own 'ready meals' I am sure that many would welcome help with modifications to recipies/techniques - for example I would freeze without soured cream or yoghurt and add it when re-heated just before serving, and as a very rough adjustment have found that freezing a casserole or stew and re-heating has a similar affect as an hour of cooking - I might also increase the amount of 'sauce' to help reduce 'freezer burn'. Any help would be appreciated.
Never seen frozen beef like that. I think here in Canada all our "ground beef " is fresh at least all I've ever bought. You just put it in the freezer when you get home lol
Was hoping there was another comment on that weird looking frozen mince, and a Canadian comment too. It looks totally unappetizing, like rabbit pellets. Also, like fish, our Canadian ground beef must have the "previously frozen" label on it if that's the way it arrived at the store, as per the Canadian Food Inspection Agency . Makes sense considering you shouldn't be refreezing beef once it's thawed, which is why I don't think I've ever seen that label on beef I've purchased.
I've never seen frozen minced beef sold in a supermarket here in Australia, either. It was rather curious when the comparison was brought up as I had genuinely never even considered minced beef (or chicken, turkey, pork) being sold frozen. Kind of neat, I guess.
I never went searching for the difference between safrito and mirepois, but I remember being confuse when I eared of safrito. Thanks Ben for the explanation.
Mike’s look of complete incredulity on Ben’s “fish pie, the most comforting of dishes” can only come from the trauma of Pass It On.
I felt Mike cringe.
“Fish pie, the most comforting of dishes...”
**hard cringe from Mike**
I laughed so hard 😂😂😂
I'm still working on forgiving Ben for trying to make bleu cheese fish soup. If Baz had added the cheese he left out, thats what it would have been.
I'm still a little mad at ben for that one. 😂
🤣🤣🤣🤣🤣
One more thing to consider in the case of frozen vs fresh vegetables - in products where the vegetables are cut up like the sofrito mix, the frozen mix can make use of "ugly" vegetables that are perfectly fine but look odd. Consumers expect fresh vegetables to look nice and pretty, so if the frozen mix can utilize product that would otherwise go to waste, I consider that an additional win.
pro yes
con sick of picking out bean tops and sting from frozen bags ---- and the core from unflavored col-saw bags
Very 👍 true
I know it's just edited down for time, but Jamie shoving naked pasta into his mouth and then saying "That's a very rich ragout" is still quite funny.
Lmaoo yeah I enjoyed that as well
I like that Ben pointed out sometimes buying cheaper food doesn’t necessarily mean it’s cheap... hence the fish market. Someone pays the price somewhere and they also talk about that more in their Easter chocolate video 👏👏👏
Glad you enjoyed it :)
I'd love to see a series on utilising what would otherwise be 'food waste'. Been using the Too Good To Go app a lot recently where you can purchase bags of food that would normally be thrown out from shops, bakers, coffee shops and restaurants for a few quid at the end of the day. Regularly use my local BP/M&S garage for it and occasionally a bakery nearby and supplement what I get from the stores with other ingredients to turn into meals.
Would be cool to get more ideas on how we as a community can make the most of food waste to eat well!
Too Good To Go has been great for me. Once or twice a week, buy a bag from a Budgens/Sainsburys. Usually includes lots of fruit which is great for freezing and using another day!
Our local farmers market will sell boxes of fruit or veggies at a discount during the height of growing season. Not perfect but wonderful for canning or freezing.
It would be GREAT to see them do an entire pass-it-on where all the focus items are food waste items. Orange peels, Onion trimmings, tops and tails of beans, mushroom skins and stems etc. In terms of shops, ours here usually have half price trays. Always fun to get a 99 cent tray with 1 beetroot, 1/2 fennel bulb, 1 potato and one apple and turn that into a meal.
@@keeperofthegood Apple and fennel beans (using the tin of haricot beans, tinned tomatoes I have in the cupboard) with fried diced potatoes and beetroot crisps? That does sound a fun challenge.
@@keeperofthegood boy do I have news for you
Prank idea: Give them 2 identical dishes and see if they know it's the same or if they pick out differences
That would actually be an interesting control condition ^^
My mind immediately went to Afritada (Chicken) v Caldereta (Beef) v Menudo (Pork) because its the same base tomato sauce and vege, but different meats.
@@isabellatheresemateo3961 that would be brilliant - "guess the protein!"
E Powell OMG YES GUESS THE PROTEIN!!
Good 👍 idea
It would be cool to see FRESH vs DRIED
And feed them the rehydrated versions.
I.e. fresh bean and dried beans or fresh mushrooms and dried mushrooms
I feel like that would be too easy though as dried mushrooms is really different from fresh. Canned vs fresh is closer
Both great ideas.... canned and dried... thank you!
@@TheVietnameseCatGoblin regular mushroom yes, but if you cook with shiitake mushrooms, maybe it’s harder to tell the difference?
And also herbs maybe?
@@leeminhyung167 Dried shitake is chewier than fresh I think, though I have to say I only regularly use the dried ones, because I love those stocks that you soak the mushrooms in
I really appreciate how you are reminding the production and storage costs. Easy to forget, but these are actually very important!
Something I would love to see an an extension of this frozen series would be some guidance on how to properly freeze things. Ebbers mentioned something in the last frozen food video says it freezes well but needs to be well wrapped, I would love to see a Sorted guide of how to do that and the best way to prep and freeze things that you have shown survive the freezing process.
"What's the point of the closh" says the guy with glasses on top of a blindfold
Lol yeah. The closhes were for us Jamie! You were revealing the dishes to us. It's not all about you! :p
Some fish is frozen also for sterilization purposes (kills parasites). Unless I have access to an exceptional fishmonger, I'll go with high quality sustainably caught frozen fish. Delivered, with end to end freeze chain.
I agree, you can get extremely high quality, sustainable and traceable frozen fish online! Like on The Fish Society. The only reason frozen fish is associated with bad quality is because it's usually where lower quality fish ends up :(
All sushi fish is froze to kill parasites. Even when you catch the fish yourself, you shouldn't eat it raw before it's frozen to avoid catching some disease.
My wife brought that up (she’s in food quality). Per Seafood HAACP, fish needs to be flash frozen on the ship to kill parasites that are very common in fish.
@@mariadocarmosobreira8323 -60c I think
Good to know
Thanks.
One of the things that I tend to buy frozen living in the northern hemisphere is tropical fruits like mango and pineapple. Especially with pineapple, if you buy them frozen they actually have more flavour because the fruit matures in the tree and then it's picked and frozen. If you buy them fresh, the fruits are picked before they are mature and left to ripen on transit and they don't taste as rich. Also, there is a lot less waste.
I know the "fruit matures in the tree" part was meant to apply generically, but I did have a giggle at picturing pineapples on trees. 😆😁🍍
Yes, there are absolutely some frozen and canned items that are great, and far less expensive!
If I'm making a veg Lasagna, I'll use a block of frozen chopped spinach bc I can get such a huge value for it without compromising on flavor or texture. (Just squeeze the water out before adding).
Frozen riced cauliflower, frozem fruit for smoothies, frozen wild blueberries (you'll never find fresh wild blueberries), frozen broccoli, and frozen corn are all excellent options that don't lose their value once frozen. They're frozen at peak harvest, and are even better than fresh for much of the year.
Veg like asparagus, brussels, peppers, cabbage, zuchini, and eggplant aren't their best after frozen so I always prefer those fresh.
Love the throwback comment from Ben about fish pie being a comfort food, Mike's reaction is everything😂
I think perhaps one thing that's might be worth taking into consideration when looking at the advantages of frozen food is how it can help those who might have difficulties (strength, dexterity, vision etc) in say cutting,chopping, mashing vegetables. We are all of various abilities (for lack of a better description) and so frozen food might help those groups of people. 😊👍
👏🏻👏🏾👏🏾👏🏽👏🏿👏🏻
👏🏻👏🏾👏🏾👏🏽👏🏿👏🏻
It does indeed, my disabled son likes to cook in the slow cooker. Prepared frozen onions, capsicum, celery etc is great.
Mike’s “gift of the gab” attribute in his pass it on profile is no joke.
As a non-native in English.. What does the 'gift of the gab' mean?
Thanks in advance :)
@@nyx4thene native English speaker. In my limited knowledge I’m pretty sure it means along the lines of persuasive/ a good talker.
@@archiesmith7191 It can also mean someone who talks a LOT, which Mike also falls under ;)
Thank you guys for solving that mystery for me🤗
@@nyx4thene I can understand the confusion when you're not a native English speaker. Every language has sayings and stuff that don't literally represent what someone is actually saying.
I'm glad it was clarified that pretty much all "fresh" fish has been frozen at some point, I'd rather keep it frozen until I can control its defrosting conditions.
Yeah defrosting it in the store just creates avoidable waste.
@@majacovic5141 great point, and yet another reason why I buy a lot of things frozen 👍
It used to drive me up the wall when people would get really fussy about fish I was selling them in a supermarket, one day older being an “oh no that’s a ancient”, I’m thinking, “mate it was on a boat for a week before it even got in there’s no such thing as fresh unless you caught it yourself”.
@@TheCakenukeism what's your point, friend?
Freezing freshly caught fish from almost anywhere is very important. Most fish we eat have parasite issues, properly freezing the fish kills the parasite. When you buy freshly-caught, never-frozen fish, please be mindful of how you handle and cook it. I say this as someone who once bought 50 lbs of fresh-caught salmon, and deeply regretted it.
“How are the piano lessons going?”
and “He doesn’t know how to use a fork.”
Mike upping his Savagery 😂
He is unleashing his inner Janet.
James is away and Mike has stepped up to the plate (bad pun, sorry!) very nicely.
@@Drnaynay No, it’s absolutely fine. I like the poetry of the pun lol
I’d love to see a series where we are introduced to the food team, and the team behind the scenes
I have to hand it to the design team. All the animations and title images for each of the videos are great and really add to the experience!
Agreed, these visuals in these videos are fantastic!
Whenever Ebbers says berries I am taken back to him sitting in a bean bag on a counter drinking gin going on a rant about berries 😂
That was an amazing moment, I might actually go back to re watch that- 👀
I wish I knew what episode you were talking about because that sounds glorious!
jamie wearing glasses over his blindfold anyway is such a mood
😎
@@SortedFood 🤓
Would be cool if he drew eyes on it and wore glasses over it
🤓
I actually didn't notice that somehow
Blind tasting chocolate, please! I'm curious specifically whether the more expensive options make a difference when baked into a cake or frosting.
They do to me, but I don't know that everyone feels that way. Ben will say artificial vanilla for cakes, and I heartily disagree.
@@niseplank4527 i know what you're getting at but they dont feel that way about vanilla actually - they're pretty serious and make (or at least used to) their own vanilla extracts
Dark chocolate there wont be much of a difference, but with milk one, depends on a country. Chocolate with milk from alphs is rly good
Living in the exact middle of Canada pretty much every piece of fish that comes through our supermarkets and stores has been days inside a truck to get here. Only way around it are lakeside resorts that serve walleye and even then I bet most of them put them on ice to prevent waste.
I'm Dutch, live 2 hours from the harbors, but even here it's common knowledge that fish you buy fresh has been frozen already. Even more crazy, dutch shrimp are caught here, then lorried to north africa, peeled and cleaned, and sold here as fresh dutch shrimp
Same with Northern BC. Every meat product I prepare is frozen. HOWEVER. I do know the people who raise our beef, and the name of the cow that is currently in my freezer (Whole cow btw)
Come through Winnipeg!
If I'm correct beef is the same way. The stuff you get at the store has been frozen once. Even if I buy a cow and butcher it I still need to freeze most of it otherwise it goes bad. Beef retains almost all of its flavor through the first freeze, but after that you will start to notice.
I love that Sorted videos teach me new things and make me think about various aspects I've never given attention to before. Really appreciate you guys, your responsible approach, the tons of work you put into it, the lovely atmosphere and openness in those very needed conversations you get rolling. Not just about sustainability, but about all kinds of ethical and practical aspects of food. Also your sense of humour bc you lads are the best.
Can we all appreciate the editing skills in the thumbnail! Boys it's so good, you've come so far!
Thanks so much 😊
10:38 that synchronised "yeah" is absolute gold
Huzzah it’s here! I definitely haven’t been refreshing RUclips for the past two hours waiting for this video
Haha! We got there in the end :)
Yes I was doubting myself "is it Wednesday??" 🥺
@@KayKayshaw same here! I was having a moment!
I really appreciate this whole conversation about fresh vs frozen, local vs not, etc. I love that no one is saying there are easy answers. In reality it is complicated with a hundred variables that are different for everyone and matter to a different degree to each individual. Kudos to all of you for wading in to such a complex topic... in almost all your videos I might add.
Thanks Miriam! Who are we to say what's right and wrong? As you point out... Far too complex and dynamic. But we do hope we can ask some of the tricky questions though and occasionally peek underneath the bonnet/hood to better understand how the engine of our food systems work.
Ahh, so it's fresh.....
Fresh frozen....
Fresh frozen out the can
Came here looking for this 🤣🤣
Nobody tell Gordon Ramsay
I would love to see a video of the guys recreating adult versions of their favorite childhood drinks and food.
did they do that? I think I saw a fish fingers and chips episode that was that theme, but IDK if they did any others. I think it was a pass along challenge
“Fish pie, the most comforting of dishes.” Oh, Ben 🙄
I read that in Janice's voice
Kinda surprised they let that comment slide. 😂
Came for this comment🙂
@@Cass_M that's how you end up with sticky keys.
I recently moved from Plymouth to London and I'm loving the food diversity you get here. The one thing I do really miss though is being able to buy fish that was literally caught that morning, it makes such a massive difference imo
Jamie waving is so wholesome and I don’t know why, he’s smile seems so genuine
When you enjoy food and you get to come into the "office" and have pros prepare delicious dishes for you to sample, those 😀😀😀 probably come along much more naturally. As someone who gets substantially less on-the-job satisfaction, I'm definitely jealous here! 😅
The chargrilled vegetables I live alone so either a frozen bag well I can use a small amount at a time is more convenient.Or the supermarket does a tray of fresh ready chopped and sliced vegetables that aren’t exactly chargrilled but you can roast them I tend to go for that. I do like these programs because it gives you information and helps you make good choices
You guys should do the 1914 cookbook again that was so fun!, mabey a pass it on?
Yes please!
Barry keeps showing he's got a phenomenal sense of taste and smell, I'm beyond impressed!!
I'd love to see a Frozen vs CANNED one of these. Or even those against the Fresh ingredients. I love that you do these and discuss all the talking points for a food. Thanks guys!
One food, providing you buy the high end cans, that tastes better from a can rather than ´fresh’ is peeled tomatoes. Canning means fruit and veggies are preserved at their ripest whereas fresh fruit and veggies are picked early and ripen in transport so they will be older when you purchase them and give you less flexibility in terms of when you eat them. Preserving also involves the addition of salt or sugar which may not be good news for diabetics with heart problems...which is my case. On a personal note...I tend to go for canned beans for stews...although never canned French beans, and because of soggy texture issues, never canned carrots, peas, mushrooms
It's amazing the difference even a few small aspects of the process can make things. A coarser grind on the beef would have made it harder to tell the difference; fish that was frozen to come to port, then sat defrosted on ice for many hours (and in a fridge maybe for a day or more) somehow always tastes better and smells less fishy than fish that was left frozen until you need it; the more you process vegetables before freezing, the more the freezing process breaks cell walls and ruins the texture - so frozen raw veggies are always just a little nicer than frozen cooked veggies. I guess it's proof that some big things don't mean as much as we think (both kinds of fish were frozen at one point, for example), but some little things mean a lot more than we think.
“Oh, it’s familiar but unrecognisable. Do you know what I mean?” - Jamie Paul Romanio Spafford, 2021.
The poetry in that sentence is inimitable. Also, that line is apt when you see an Examination paper. 😂
I was today years old when I found out Jamie's full name
@@sshishegar They have a ‘Pass It On’ episode which concerns with their middle names and yes, it is a treat to watch 😂
@@PokhrajRoy. what! Which one??
@@sshishegar I can’t remember. Sorry.
Favourite thing about sorted food is that they don’t judge anyone’s opinion. They take into count the space in someone’s home, time etc. It’s amazing to see. Whenever I feel anxious I will always watch these guys. Just something so comforting about their videos
Honestly even some vegetables are imported or went through cross country journey as well. So if you can't get it from local sources, I personally think fresh vs frozen just becomes personal preference.
Frozen is more heathy by time fresh hits shelf they loss most of the Nutrients
@@CherryCHERRY-go6zj unfortunately not all foods work well with frozen ingredients.
@@Adi-as 99% does if u do it well
@@CherryCHERRY-go6zj salads? Fermenting foods?
@@Adi-as fermented works just fine with frozen and salads only leaves dont work. Now frozen stuff in salads also arent very convenient sometimes so there's that to concider
This was so educational, especially the part about fish. In retrospect it makes total sense that even ”fresh“ fish is frozen and then defrosted when sold in the supermarket, but I’ve never thought about that.
While judging the meat, Jamie takes an ENORMOUS mouthful of pasta. Never change, Jamie. Never change.
"what's the point of the closhe?"
Asks the man wearing glasses over his blindfold 🤣
There’s so many vegetables that are EXCELLENT from the freezer. Idk why you would use eggplant. Broccoli, cauliflower, asparagus, peas, corn, sugar snap peas, I could go on, are phenomenal frozen produce.
And since they are usually processed and frozen within hours of harvesting, frozen veggies are usually more nutritious.
Peas, corn, and snap peas are fine frozen, but the other things...not a fan. They don’t steam and blanch the same.
I completely agree. And when you factor in food waste from your fresh veggies going off in the crisper drawer, frozen truly can be the better option.
Some of my favorites to freeze (or buy frozen) are Broccoli, Peas, and Cauliflower & okra only for stews.
Well done. You are one of the only organisations that mentions the lag time from catching to market.
I worked on a boat (out of Norfolk) and the 'fresh' tag simply isn't true unless you caught and gutted it there and then - and then eat it. And that even on a small boat the fish is in the hold absolutely covered in ice. If it wasn't fully chilled, it could go of, even on the return to port journey.
Lol that end blooper! Please never stop doing those lmao
National VS Import would be an interesting thing to look at, seeing as alot of the packaging is done outside the country of origin and it travels anyway, maybe you should try and compare the two.
I think I’ll hear soffrito forever in Janice‘s voice...
Glad I’m not the only one 😂
Yep, same
💃🏽💃🏽💃🏽
Would like to see Janice
@@marlyslangschwager1429 you'll probably never see her 🌝🤭😏
Growing up fresh fish was a big part of cooking for my and my dad and I’m so glad that here in Australia it’s super easy to find fresh fish that has been caught that morning!
Fresh vs Frozen vs Tinned? may ad an interesting twist to the format. However as with all your videos I enjoyed it.
jamie just looks happy to be there, and i’m happy he’s there🥺
I love the fact Jamie wears his glasses over his blindfold 🥺
😂 he wants you to know it's still him.
It helps him not see better.
He should ask Link for a spare set of his blindfold (I mean we know they're all friends!)
Loved this. So glad that you’ve opened the conversation on how fish is sourced. Would be interesting to hear more about different food supply chains, including frozen vegetables and frozen ready meals
I'm becoming a sorted addict, couldn't wait for today's video!
3 piece stovetop metal steamer for doing chargrill. Try it! I use it to smoke-cook sausages/brauts
Air fried vs traditional would be interesting. The difference is usually obvious on sight, but will it be on taste alone? 🤔
The channel How To Cook That did a really good air fryer video comparing this kind of thing- check it out!
Your research and honesty are appreciated!
I would love for you guys to do a cast iron skillet video. Like proper care/seasoning and different recipes that you can use it for. I had a cast iron pan passed down to me from a family member and I feel like I’m not too sure how to take care of it. I also find myself only using it for steak.
I highly recommend using it for eggs! If you keep it's seasoning up, you won't have a better non-stick option in your home! Fried eggs slide on the pan like nothing else! Also bacon, all the bacon 👍
About the first one: (can't remember the name) in germany we call it "Suppengrün" (= Greens for Soup) and you always buy it fresh but in kind of a bundle (not cut), often also with added fresh parsley.
I always love the blind taste tests, it’s always fun
What's your number 1 frozen food to keep at home?
@@SortedFood French Fries
@@SortedFood Peas and bacon bits.
@@SortedFood frozen naan
@@SortedFood Ice cream. 😂
But ALSO, frozen peas. I'm a nurse and frozen peas make a GREAT ice pack for injuries! They form around whatever they're on and aren't super hard so they are "comfy" too. They're also refreezeable so they can be used multiple times (and no, once used for an ice pack, I don't use them for meals)!
Oh no, where are the uploaded captions? You've been doing so well with them recently, a big reason why I watch your videos, and I hope it was an oversight for this video 🙏🏽
I'm surprised that didn't delve into the mislabeling of fish when discussing fresh vs frozen fish
Good point... All fish in the UK now must be labelled with its 'name' and it's species. For example 'Gadas Morhua'
Not to mention illegally fished seafood. The supply chain for seafood can be quite murky and limited regulation (or ability to enforce regulations) means that a substantial chunk of the world's seafood production is illegal. This has major environmental implications as illegal fishing boats don't follow catch limits and moratoriums intended to protect vulnerable species. The labor conditions on these boats are also abysmal, with reported cases of indentured servitude and crew members all but being held hostage on board when the officers take away their travel documents.
@@kirstenpaff8946 there are standards you can search for though that mitigate much of this worry if you wish to take responsibility for what you buy. MSC is a certification for sustainability for example.
@@SortedFood definitely not the same in the US... Hopefully we catch up soon!
I love how you are including sustainability facts into the content now! 🌿🙏🏼
Looking forward to seeing more Canned Food vids, and i'm wondering if you guys have done some stuff on canning, like making jam preserves.
Great episode! Would love added information comparing nutrition of frozen vs fresh. Thanks guys 😁
I can't thank enough for the new intro, it's so calming....
I live in rural Australia, so even when I buy fresh food, it often ends up frozen in some form or another because I only go to the shops fortnightly. My garden has fresh seasonal produce & I always end up with more than I can use fresh, so what I can’t swap with friends I will freeze or preserve. Even herbs can be frozen if you put a little oil in an ice cube tray, put in the chopped herbs, freeze, pop out of the tray into a snap lock bag, & grab a cube or two as needed.
“Who puts a fork in their mouth sideways?” - Benjamin David Ebbrell, 2021.
A very important question.
One of the reasons I love sorted is because every time I watch a video I actually learn something new! 🙌🙌🙌
Phew you guys had me worried! I’m looking forward to knowing which is good to have in my freezer. Sofritto is one I try to always have in my freezer for sure.
I keep frozen veg and mince because of the prep time. A bag of diced onions saves soo much time
Where has James been haven’t seen him in a while, would love to see more chef vs chef battles!!
He's dealing of some family issues. The team of Sorted said that he is working from home in the meal app 💕
They mentioned on an insta live a few weeks ago that’s James is back and they’ve filmed some stuff with him.
0:39 "What's the point of the cloche?" Says the guy wearing glasses over his blindfold 😆 I love it
I'd love to know more about the butchering process and various cuts of meat. I have a local butcher close by, but sometimes I'm not sure what to ask for on a budget.
Hi, butcher here! My best advice is to ask your Butcher for their opinion! Tell them your budget and tell them what you're doing with the meat, and they'll help you make the best decision! They'll even explain in great detail about where it comes from if you ask. I find, generally, that butchers are very friendly people.
When I’m cutting veg for a soffritto, I will try and chop a double-portion, and freeze one portion to make life easier another day. I’m glad to have it reinforced that it doesn’t make much difference taste-wise, because it can make a big difference time-wise to me, meaning the difference between making the dish or not.
This was just my motivation for the day^^
Yayyy please do more of these! We’ve got more canned food and frozen from these!! Would be great to get more ideas for what to pick up
I forgot there was a video today! Yay!
After the last video about frozen foods, you have already gotten me, because your points were so valid. Next thing I did: raid the frozen veggies aisle - I found frozen mixed wild mushrooms, mixed sea food, (obviously) spinach, and as an added bonus: frozen edamame. I'm loving every minute of that, because this stuff lasts me longer AND I get a better selection, because Germany is stupidly boring and limited in its food diversity.
I'd love to see James in one of these, see if he gets any wrong.
Is James still part of Sorted? I haven’t seen him since Christmas.
@@lauragraceffo4565 yeah he is just having a break i think i hear some family stuff
@@lauragraceffo4565 I am also concerned about that. Been wondering if he got the 'Rona or left the company. We miss you James!
@@lizzydavis8682 They said in another video he is working on the app from Scotland while dealing with a family issue.
Also chiming in with the I miss James vibe. Hope the situation is resolved as well as possible as soon as possible.
I really like that with every food item you are also discussing the environmental impact of its production. I wouldn't necessarily end up watching a whole video just on the ethical side of what we buy and how we eat, but I definitely appreciate it when it's built into the videos as just another thing to consider.
How about fresh vs. supermarket spice mixes?
This episode was absolutely fantastic. Please give us moreeee
Now I want an episode on how best to defrost your frozen stuff as that seems to be the key to get the most out of it.
Now I just chuck what ever frozen vedge into the pot at the time I think it needs to cook and it's pretty okay, maybe I should experiment with letting it properly defrost in the fridge/outside the fridge.
When I worked in a kitchen I learned to defrost in fridge (or under cold running water, but that wastes a lot of water)
Frozen Tilapia, broccoli, carrots, peas, corn, and chicken breasts are mainstays of my diet. Seriously you get a nice microwave safe glass dish with a lid and you can cook frozen veg with whatever seasoning you like and it comes out like it's been steamed making mid week meals super healthy and easy!
Wow, here in the US I've never seen beef mince/ground beef sold frozen in that form. Instead of little pellets, we tend to get it frozen in square/rectangle blocks or cylinder tube things that are all way more compressed. You still get some textural issues with it, but I'd never describe it as "like cereal" and it at least still clumps nicely in the same way that fresh does.
Back in the 90's My family ate in a hotel restaurant in Killybegs Co. Donegal, overlooking the fishing fleet....and were served frozen fish in plain view of the fresh catch coming off the boats!
0:40 - "What's the point in the klosh"
Same as your glasses, Jamie..
cloche (it's a French word)
@@ellesinky8667 Oh thanks, I think that would be the new word I learnt today then!
Definitely a tinned vs fresh episode!! So much stigma is around tinned food and how its a lot more processed, less healthy, it'll be great to see a side by side comparison
Lets see how many Bennuendos there are in this video 😂
At least 5, disappointed if less than 10 though
Zero
Great video! I knew that all fresh fish are defrosted frozen products but I didn't know why it still had a better quality. Idea for a next one: freeze dried vs air dried produce.
The last time I was this early Ben was still wearing the red shorts 😂
Hahaha.... they should be back soon when the weather starts to get warmer.
Oh man I just realized I miss those shorts
Awesome video, as always. I wonder if you could try out an episode where you pick which dish has artificial flavors? A lot of dishes and drinks usually have some form of artificial flavoring in them and I'd like to know if there's much difference in the way of identifying their impact on what we eat.
Video series challenge for the chefs. Select a country each week and have your viewers from said country vote on traditional/prominent dish that chefs will try to recreate as closely as possible. Dont go for culinary famous countries like Italy/France/Japan, but explore the nieche recepies from obscure countries all around the world.
I loved this video because I use all of these due to convenience and price for my budget! And it nice to see that sometimes it makes a difference but for the price it can be made just as good :) thank you guys x
In Canada, fish that was frozen before is required to be labelled “previously frozen” weird that it isn’t the same in the Uk.
I think that's true in the US too. I've seen the little signs on the fish.
Pretty sure that in Germany it has to be labeled "thawed". Weird that the UK doesn't have that.
It probably does but most people don't read the little writing on the back of packages.
Times are difficult at the moment - especially for those of us who are used to cooking, or who have only ever cooked from scratch using fresh ingredients purchased as required, who now have to rely on less frequent deliveries or the assistance of friends and neighbours to shop for us.
Good wholesome suggestions for an expanded store cupboard of extended life products, whether they be frozen, canned, bottled, vacuum packed or dried ingredients, and importantly how to get the best from them and how to substitute (ie how much of a dried herb is equivalent to fresh) would be so helpful.
We can all compare to find out what is superior, and if it is worth the premium, and under normal circumstances we would, but at the moment availability on a day to day basis is increasingly significant, and the more valid comparisons would possibly now be between a 'ready meal' and the best you can produce with what is readily available using refrigerated and extended store cupboard/refrigerated ingredients.
As we prepare more of our own 'ready meals' I am sure that many would welcome help with modifications to recipies/techniques - for example I would freeze without soured cream or yoghurt and add it when re-heated just before serving, and as a very rough adjustment have found that freezing a casserole or stew and re-heating has a similar affect as an hour of cooking -
I might also increase the amount of 'sauce' to help reduce 'freezer burn'.
Any help would be appreciated.
Never seen frozen beef like that. I think here in Canada all our "ground beef " is fresh at least all I've ever bought. You just put it in the freezer when you get home lol
That's what I was thinking too although it may be like the 'fresh' fish. Most meat counters in grocery stores seem to focus on packaging.
I've never seen it like that but President's Choice and Walmart both sell if frozen in tubes.
Was hoping there was another comment on that weird looking frozen mince, and a Canadian comment too. It looks totally unappetizing, like rabbit pellets. Also, like fish, our Canadian ground beef must have the "previously frozen" label on it if that's the way it arrived at the store, as per the Canadian Food Inspection Agency . Makes sense considering you shouldn't be refreezing beef once it's thawed, which is why I don't think I've ever seen that label on beef I've purchased.
I've never seen frozen minced beef sold in a supermarket here in Australia, either. It was rather curious when the comparison was brought up as I had genuinely never even considered minced beef (or chicken, turkey, pork) being sold frozen. Kind of neat, I guess.
I never went searching for the difference between safrito and mirepois, but I remember being confuse when I eared of safrito. Thanks Ben for the explanation.