Reviewing Secret Cheats Used in Professional Kitchens
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- Опубликовано: 18 май 2024
- Can the normals identify which dishes contain cheats used frequently by pro chefs? Will they taste a difference? Will they find them useful for normals?!
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I’m so glad that Mike won his argument on the first one. Baz had absolutely no intention that leaves of gelatin was the difference.
Barry is a cheater at heart
Barry will do a Barry any chance he can. 🤣
He deserved to lose his Spice badge!
Wrong he was right they are both gelatin. He correctly pointed out the deference was in the gelatin used.
three things are certain in life, death, taxes and barry trying to cheat at whatever competition they're doing
I'd love to see a "rescue" segment: too much salt, overwhipped cream or egg whites, etc. to avoid food waste.
Too much salt is almost unrecoverable without making huge compromises, best tip is always: „you can always add, but you can never take away.“
I think they had one like that, maybe it was in pokerface
@@dr.albantross1686so just add more of the thing you're making
I find egg or potato generally fixes too much salt, but it depends on the food being made
Bit unrelated to anything in this video - but met Ebbers in London last night. Such a genuine, nice guy. 🥰
Oh that's so neat! Where did you meet him, if you don't mind me asking?
The best kitchen cheat a person can use. Is having someone else cook your food.
100% 😂😂
Haha we’re a big fan of this one!
Yeah, I think i need an Ebbers to help with that.
No fun!
@@233Deadman there's a video which Ben did with @clickfortaz last year which is exactly this. He went over to her house listened to all her complaints about why she doesn't cook, rummaged about her kitchen and then made her a meal. What a dream
When rice is cooled, a portion of the starch re-crystallizes to what is called resistant starch, which is considered a type of dietary fiber. The bonds between the cooled starch molecules remain intact when it's reheated, instead of being easily dissolved by water and/or enzymes. In your fresh risotto, all the small gelatinized starch bits are suspended/dissolved in the sauce matrix, instead of a portion of them bonding back together into larger starch/fiber pieces when the temperature dropped in the make ahead version.
Yep, I think it is that the cooling creates resistant starch.
This exactly! The recrystallized form of the starch even has a reduced nutritional value because our enzymes aren't able to break it down into the sugar components as easily. For that reason the method of cooking rice, letting it cool, then reheat it and only then eat it is sometimes advertized by dieticians as a way of reducing carbohydrate intake without eating less. Same thing works for potatoes as well. In pasta it seems to be a bit different, though I don't know why.
People wearing continuous glucose monitors have proven that this is hugely variable/individual and doesn't 'resist' the amount of starch absorbed as glucose I the small gut for A LOT if people. This has also poked holes in the reality of GI tables
What a load of shit
@@jimhusband8544 get out
Video Idea: CHEF VS SELF
Give Ben and Kush a box of ingredients for a cookoff. Then, 24 hours later, give them the exact same ingredients and tell them they cannot repeat ANYTHING from the day before.
THIS
I really like when Ben stands on that side because you get that tiny "Sorted Sidekick" logo in his glasses. It's the small things.
I hadn't noticed, now I can't unsee it
I'll never be able to unsee this now and I'm not sure if I should blame or thank you. Good eye!
omg i never noticed that before
I can’t unsee this now
I was sitting here mesmerized by it at the end of the video!
Would love an episode where the Normals share which are their favourite hacks they've learnt here and that they do use in their weekly meals.
Great idea!
Mikes is silken tofu, he has used it twice in battles
Mike is 100% correct. Barry did not deserve a point for that.
Barry needs to be called out on cheating more often. Also, messing things up for others.
Mike gets a pass on soooo much. Chowder head should have neen called out...
The videography and colour grading have come such a long way from sorted of old. These episodes are looking gorgeous - the shot of Ben in particular is wonderful
Keep it up camera people and editors!
Also better lighting, no?
@@DizzyBusyabsolutely!!
Ah thank you, appreciate you!
I think between the lights and cooking they could use an air conditioner or something. Ben especially gets red in the face and I worry for his blood pressure. 😮
I don't remember the video, but there's one where they're watching old ones they did and it was green pancakes and whichever one of them is watching says 'Who colour graded this, Jamie?!' or something- and I think that's one of the first times I started paying attention to all that stuff since lol
100% on team mike on that first one, Baz literally said the hack was boiling down stock into jelly cubes to use later not that they used store bought gelatin
As someone whos deathly allergic to coconuts , more menus need to show where they are making substitutions.
Indeed, transparency should be the first.
As someone who can't eat most of the plantbased alternatives and most of the alternative sweeteners, I wholeheartedly agree.
I wish they'd have all ingredients out in the open... Maybe not on the menu, but... I don't know... Add a qr code per dish where you can see the entire ingredients list.
It would take out so much stress just being able to have a look on your own time (when not being deathly allergic to cross contamination).
yup, the whole "you don't have to put it on the menu that it's dairy free" or whatever it was, just seems like someone wanting to be smug when someone asks what they can or can't eat off the menu.
I find that almost everywhere I go now asks before any food is served if there are any dietary requirements or allergies, from cafes to restaurants
You brought up the annoyance of being lactose intolerant and being stuck with only sorbet. I think it would be a good video idea to look at easy replacements you can do for all allergens that restaurants and chefs could consider. I'm gluten intolerant and while there's often vegan options now it can be a real pain finding somewhere to eat or even when trying to substitute for recipes at home!
Absolutely! I have coeliac disease and it would be great to see the guys compare GF with 'normal' gluten-ed products to prove it's not all cardboard! Especially as May is coeliac awareness month...
Or if you celiaki, a fucking frut sallad 😡😱😅🤣
But then dairy alternatives aren’t safe for those with nut allergies
@@v.crowleysome dairy alternatives are nut-free: soy, oat, flax, etc
@@jenniferlavender7463 I was thinking the same thing perhaps doing the same format as this episode and see if they can not only identify which is gluten free but what was used as a substitute
10:07 rice starch retrogradation
It's recrystallization of single chain amylose to double helical amylopectin
Even if you keep cooked rice and eat that rice later, even heated through, it's a bit dryish compared to fresh rice
As a typ2 diabetic I've learnt that cooking potatoes and then cooling them down changes the structure of the starches in it to a kind that your small intestine can't absorb. Apparently something similar happens to rice, so maybe that is why after cooling down, the starch structure changes and when heated up the dish gets less starchy.
To be honest, I'm super surprised Ben didn't know about the structures of starches changing. After all, we put rice in the fridge for a day or 2 in order to make fried rice in order to keep the rice from becoming to starchy and becoming risotto.
I wanna watch Kush cook with cheats. I'll bet he has a few unexpected ones up his sleeve!
Cheat one. Let the kitchen porter do the work😉
Good that Mike argued for his case, I am totally on his side!
So glad they agreed with Mike and took Barry’s point away. I feel like they always let him get away with stuff 😅
So glad Ben came to reality and took away that point!
Mike is right!! Barry described pre-making stock and freezing it/storing it. Not even close
I dunno about the all
Plant based one… Yogurt from milk doesn’t come from half a world away, pretty confident the UK doesn’t have coconuts…
There is a slight issue with the cartonned eggs though. In the entire EU (i dont know about brittain but i think its the same there) there are strict regulations on how chickens are allowed to be kept. All eggs have these stamps that allow for you to check where they came from, and all eggs you buy as a whole will meet these requirements. But there is a whole market of "broken" eggs, which is eggs that are handled as liquids. These are the eggs that are used in all industry, they are the eggs that are in the products in the stores, and most likely also in this cardboard. For "broken" eggs, suddenly none of these rules apply anymore, and it isn't stamped so there is no way to check. So what happens is all "broken" eggs get imported from countries where there isn't any regulations on keeping the chicken. They are kept under dire circumstances, and therefore much cheaper. Thats why the liquid stuff is relatively much cheaper than it should be.
Although allmost all eggs within ready-made products are of these kind, so you're eating tons of them anyway, you do need to consider whether or not you are okay with these eggs being produced like that, or if you rather pay a bit more, and go through the hassle of cracking them yourself
Best comment of the video. I live in the US so its either buy from a farmer you know at a farmers market or sort through all the markings on the egg carton to determine which chickens are kept to your standards if you want to avoid contributing to the terrible care of commercial chickens
@@mikeminarich1159 do they actually say it on the egg cartons on the us? Here in the netherlands there is a very simple stamp system with numbers on each individual egg, and on the inside of most boxes there is a legend that helps you interpret what it means. But it's pretty simple, a 0 means biological, and a 3 is the most cramped of the options out there. And then the rest of the code tells you the country and from which actual farm and even from which of the buildings at that farm the egg comes. So it is very traceable.
Because it is so traceable, almost all egg boxes just tell you from which "system" its eggs are, because you could read it from the stamp anyway. And the terms for these systems are protected so if it says biological, or free roaming, it actually is. And when it doesn't say anything, that already says enough.
@@MATT.04they say on the outside of the cartons, but those terms aren’t regulated. So you can’t necessarily believe what you read and every company doesn’t necessarily define a term the same way.
@@MATT.04 US still has salmonella problems to go with other parts of our 'self-regulating' industry. That said, consider how expensive it is to handle fragile shell eggs all the way to an end user; none of those special handling costs (and loss from damage) apply to a cardboard carton of pasteurized goop. Regulatory escape is one explanation, legitimate logistical savings are another; could be either or some of both. Local laws and practices vary, so people should investigate their own food systems. Nasty surprises await us all.
The risotto test was fascinating. Like Ben, I've also worked multiple kitchens that large batch riso and the results were surprising
Oh my god the way that Barry DENIED, absolutely painful, he literally said “making your own stock jelly”
I think I read something about refrigerated starchy ingredients. It was related to pasta salad- apparently if you are making a cold pasta salad, you should actually "overcook" the pasta a little bit, because when it is cooled, the starch molecules reorganize themselves again, making the pasta more firm. Maybe the same thing is happening with the refrigerated risotto? Not a food scientist by any means- if someone knows about this, please let me know.
Yep. Starch molecules form crystalline structures as they cool, which expel held moisture. Had they frozen it, thoise structures wouldn't have had time to form, and I suspect they'd have got a result closer to the fresh.
@@keios Thanks!
Starch retrogradation is the technical term.
Chilled and reheated starches also become a little less digestible, almost like fiber, so it´s not all that weird that it should taste a little different.
so this is what messes up sushi in the fridge. can someone tell this to the people who came up with putting sushi in supermarket fridges?
Swapping coconut products for dairy just replaces once allergy for another.
More than one. You can be sure that both coconut products are not just that. Joghurt is milk and bacteria, coconut yoghurt is also stabilisers, thickeners and many more things. Just more things to be allergic to or have intolerances to.
Just replace it with water with a little bit of chalk mixed in to avoid any allgergene.
@@MetalheadAndNerd My old teacher was allergic to chalk.
Barry doesn't even have a gelatin badge, he has proven multiple times he has no clue how to use it
Thanks for the peek behind the restaurant kitchen door. This kind of information is the reason I went to chef school as an older adult - I just wanted to know.
5:53 "leftover food rations" as he pulls pizza from his shirt lol
You guys wanna know some crazier poached eggs hack in restaurants? At my place we do soft boiled eggs sort of like onsen egg textures, when we need poached eggs for our pasta/benedicts, we crack them into almost boiling water for 1-2 minutes to set the whites. The yolk is not as runny but its still slightly liquid and very soft. Best thing is the servers don't have to come in every 3 minutes to rush us for the orders
Another amazing video! Also want to show my love for the Friday Podcast. It is absolutely a highlight of my Friday. Keep it up Sorted Team.
Awesome! Thank you!
Omg. I didn’t realize that Ben and Jamie did Sideman hide and seek. As soon as you showed that small clip I had to go back and watch the sideman video. I watched it before I knew of you guys because someone else I follow was also in that hide and seek game. As soon as I seen you guys on rewatch I remembered seeing you the first time because I thought you guys had a clever idea for hiding!
My favorite cheat of yours is the Tofu chocolate dessert. My family can't get enough! Can't wait For more! You guys have truly helped me!
Do you have the recipe for that one? I haven't been able to find it again.
@@adde9506 is in their reviewing Game changing store cupblard ingridients
@@adde9506 ruclips.net/video/JkC1seXEGSM/видео.html
@@adde9506 add melted chocolate to silken tofu and blend. Cool to set. If you're unsure about the quantitites, just add less chocolate, taste and adjust. It really is brilliantly simple.
I always have bottled egg white on hand for my cake business, you can make Swiss meringue buttercream in half the time with icing sugar and pasteurised egg whites since you don't have to heat it up and the liquid dissolves the sugar
Mike leads by one after a controversial decision by the VAR!!! Bedlam in the stands 😂
I took a shot every time the guys said “mouthfeel” in this video… Needed a midday nap within 20 mins… ;) Love the concept of this episode. Real helps us normals…
I've been watching this channel since it began in Ben's kitchen. This is one of my favorite episodes. 'Behind the seens real talks love it!
I think you should ask the guys what three items they’d want on a deserted island and then randomly assign the items decided to a different normal/chef. They have to cook a meal/app with those three ingredients and a very limited pantry.
I'd love and entire episode of "prepare in advance" recipes. Ideally, two episodes; one for the preparations and one for the mises en place.
I'd like to see beachside cooking hacks, like building the fire for your clam bake in a trench, so the wind doesn't blow it out. Keep in mind, these were legitimate cooking skills 200 years ago, and if we're going with a washed up/marooned theme, they'd fit right in.
10:45 Making the risotto base! That's exactly what we used to do at Francescana! Mostly because one of the main risotto dishes was camouflage risotto, which was 3 different risottos on one plate! Amazingly delicious but now I'm interested to see how a side by side comparison would hold up!
Lactose Intolerant here and very bored of sorbets. Though I do worry that the "just make it coconut" kind of thing will kind of end up as a lazy hack instead of leading to more thought and creativity in menus, because as someone else has said in the comments - they're allergic to coconut so it's just replacing one problem with another. It would be nice to see how restrictions could lead to more creativity on dessert menus instead of how can we recreate the same tired dessert menus we've seen for the last 15 years (sticky toffee pudding / cheesecake / icecream / eton mess) you know?
It's the same what happened with meat alternatives - my friend is veggie and has crohns so she can't have spicy food... so she can struggle in a lot of restaurants now because all veggie dishes these days seem to be influenced by how you need to flavour meat substitute dishes (even if they're not meat substitute dishes themselves). And because of that it seems everything these days is now curried (pretty sure curried butternut squash are the 2020s equivalent to the 2010s mushroom risotto default veggie option)
Trust Ben to take the opportunity to chat to the chefs while playing that massively chaotic Hide & Seek game! Bless him.
Ebbers! I can help you with the starch thing: when you cook and cool rice, it increases the ‘resistant starches’. since these more resistant starches are resistant to being broken down, you end up with less emulsifying the sauce as well!! 😊 love to the whole sorted team!
This was such a useful and eyeopening episode. More of this please!
Would love to see a video where the hacks Ben talks about with the risotto for hosting, personally I always find it super stressful to get everything on the plate at the same time hot etc for parties
Pass it on idea: team edition! Two in the kitchen at once BUT either they're handcuffed together, or they can't talk to each other and must communicate solely in facial expressions/sounds of frustration!
Just for anyone interested in the UK, I have found pigs trotters in Morrisons supermarket! They don't always, but I picked some up and frozen them to make tonkotsu broth soon
what about a seaweed challenge, i only know how it works in sushi, but i saw many types in the oriental food shop
Seaweed is a brilliant addition to lots of dishes for a deeper umami flavour. I particularly like crumbling it into couscous with lemon juice and peas and parsley.
You do have to be careful...it can overpower other flavors.
Not sure oriental is the right word
"Guests aren't prepared to wait 20 minutes (...)"
UK restaurants must be different.
it's more that the kitchen can not house that. if during the rush you have 6 burners available. the shorter you need it the faster you can server more people.
Like a lot of restarants will have like 20 tables ( 80 people) 80 timers 20 minutes is not possible. where 80 times 5 minutes is much less time.
So I have worked in a fine dining italian restaurant where we cooked risotto and we never made it like Ben is describing. We would par cook the rice and then let it cool to store for 1 day max. We would then add the flavors when cooking the final product. It always came out starchy and delicious!
I love these, as a home cook you almost never get to experience how it‘s done in professional kitchens.
Some people are allergic/intolerant to coconut. Whoever thinks that switching to coconut yogurt at a baseball game removes the need for a dairy version isn't paying attention.
Baseball game?
Love these hacks and that whole concept, more please. Would love cooks/chefs you know (Hi Kush!) even guests to show their favourites! PLEASE?
Worked in a kitchen that used a lot of these techniques. Would love to see more of these!
On the egg thing I have noticed that pasture raised eggs are more deeply orange and taste SO much better than regular that I can’t switch back anymore! I know it’s probably something to do with the chicken’s diet but it would be a great episode idea for you guys to do a taste test of all different kinds of eggs and figure it out!
Excellent video, these were some awesome cheats! The comparisons are perfect!
I was about to madly get typing about the point 🤣
The mise en place section was fascinating, would love to have a whole video with more pro kitchen hacks!
The risotto tip is also great for someone like me, who lives alone and want make fresher-tasting meals without having to cook from scratch everyday
Would love to see Kush host a video like this.
I have worked in kitchens for a long time and the carton eggs was the only one that I knew straight away.
The way Ben just loooves to hand out Barry points lmao. I'm glad Mike and Kush kept him in check
Hey Sorted - One theory for the refrigerated risotto would be something called "starch retrogradation." It's a recrystallization process due to the cold temperature which makes the starch more resistant to enzymes (less bioavailable) but one of those enzymes is amylase. Amylase is present in saliva which is why starches, if left in the mouth long enough, will taste sweet and start to break down. This could be one reason for the risotto from the fridge having a different texture/taste.
I love how you address this topic with such honesty.
Mike is right! Barry didn’t get it.
barry tried to weasel out the first one but thankfully the correct decision was made lol. the mise en place trick for the risotto was my favorite, just because i had never considered cooking/prepping a dish most of the way through and then just finish with some fat and heat to get it out so quickly.
That's one of the best episodes I have watched it really made sense! ⭐⭐⭐⭐⭐
I would love a video walking us through how to do “mise en place” (spelling?) style prep - when we say “take it 80% of the way there”, what does that actually mean? How do I finish the dish when I’m ready to eat it?
Could be a helpful Sidekick meal pack!!!
Washed up must have live lobsters and or crabs!
As far as the risotto goes, once a carbohydrate is refrigerated and reheated it becomes resistant starch. Resistant starch is a type of carbohydrate that doesn’t get digested in your small intestine. It does make a difference!
How do you mean makes a difference?
you guys are simply the best! thank you!
Amazing video! I learned something on every reveal!
Barry was absolutely talking about those stock jelly cubes you buy in the supermarket as opposed to an actual from scratch homemade stock.
That is not what he wrote or even what he said. He wrote the right thing then talked about making the stock and freezing it in cubes (which is often done) in like an ice tray for quick use.
Barry explained what he meant by jelly, Ben clarified to make sure of what he meant, and it was NOT that. You also used the the word "stock" Baz, and the correct answer had many of the same letters, but unfortunately we're looking at the meaning behind the symbols. And you doubly confirmed that was not your meaning.
Want to see a deeper dive on this base risotto concept and how we can use it! Maybe even an all risotto Meal Pack???
This is an excellent new format. Great work
I have a suggestion for the competition, Protect the Food!
Professional chefs cook outside, having to keep not only the wildlife, but everyone else from snacking on their ingredients. All the normals and sneaky crew can partake, but boss level snacker has to be Jamie!
So there will be a side challenge of who can get the best bites behind backs!
Don't know how feasible this is, but how about a Washed Up challenge where everything has to be something a truly shipwrecked person would have, like using rocks or seashells for knives/utensils, coconut shells for pots and pans, etc. Don't know how it could actually be done but it sure would be entertaining to watch! 😂
So the best you can do while on Survivour?
@@demo2823 Hahahaha, exactly!
So Barry’s cheat for #1 is the cheat used for #2. Pasteurized liquid yolks or whites are not stored ambient. They are refrigerated. It takes ultra high-temp aseptic processing and sterilizing the carton - in other words a low-acid thermal process would be required for it to be ambient (or in the US, shelf-stable).
The CocoVite brand ones shown in the video clearly state Refrigerate between 0° and 4°C on the front of the cartons just above where it says 1kg. The yolks last 8 weeks and must be used within 7 days of opening the whites last 4 weeks and must be used within 2 days of opening if i recall correctly. They are pasteurised not UHT, i have never seen UHT cartons for ambient storage from a commercial supplier although i vaguely remember seeing some on a shelf in Lidl near the baking ingredients but i may be remembering incorrectly as i don't get the chance to go to Lidl very often.
Limited use for home cooks in my opinion given the quantity of egg and how fast you have to use it but at the same time it should be pointed out you can also get cartons of whole egg rather than separated yolks and whites if needed and you really do have a use for it.
Have to say I'm loving the frequent uploads! 😀
15:16 it’s just like that with gluten free tbh, i have celiac disease and most restaurants it’s just ice cream. Maybe sometimes a brownie but it is almost ALWAYS ice cream or sorbet
The risotto hack is a great example of something that happens to starches in things like pasta, rice and even bread where when fully chilled, the starches go through a process that causes them to retrograde, creating a more complex structure. This does change the texture to a degree, but it also changes the glycemic properties, causing less of an increase in blood sugar. This characteristic remains even after reheating. For those with metabolic disorders or are just trying keep lower blood sugar levels, it means they can eat these things without spikes (and for those like me with reactive hypoglycemia, the falls and passing out due to low blood sugar). It also applies to cakes, just not the frosting
While watching the episode i stopped at the point Ben said "we don't know" (in relation to the risotto), because i knew and went down to check if there is a comment on it already, and if not, i would have written it. But Yours is more complete and better written then the one i would do. Good job ! Have a nice day and best wishes!
@@mgrpvm thank you! It's something I've just recently started to learn about. I've always heard people comment about leftover foods having weird textures and how it's not the same when reheated. They even use this as a way to demonize the pre-packed heat and eat rice and pasta. I have a form of reactive hypoglycemia, which is typically seen with people who are pre-diabetic. It's common in my family and none with it are in the pre-diabetic category (likely related to something else, and it actually points to Ehlers Dahnlos syndrome, but that's a completely different topic). If I eat freshly cooked rice, pasta, bread products, basically anything high in carbs, I will experience a drop in blood sugar in less than 2hrs. I've even tracked it in 15min intervals using apple juice (24oz) on an empty stomach. But if I eat leftovers of the same foods, it doesn't happen. I grew up in a family of 5. Leftovers were a lifesaver because of 2 working parents and a special needs kiddo (me). Given my mom has the same issue, it means we can batch cook things we want to eat and then just reheat it. It also explains why the mass produced packaged foods from grocery stores don't have the same effect, especially because I've seen so many of those put out frozen, even when they are stable and can be stored at room temperature
That's just made me think of someone who I used to know and they preferred freezing batches of freshly baked bread, then when needed, pulling one out of the freezer and re-baking it in the oven. It made for fresh bread that tasted more chewy and crispy than proper fresh bread. I wonder if the same thing happened there.
@@erzsebetkovacs2527 I think it is the same. I have some sourdough I made then froze what I couldn't finish. This has no added yeast, so it was really chewy because of the long fermentation time to get the right rise. It is so chewy out of the freezer and thawed, like easily twice as chewy. The method you mentioned is actually a common way people will batch bake and store bread. Food chemistry is crazy and amazing
I wonder because I know that freezing rice is a common hack to get good rice if you need to reheat it later, would you also get a better risotto as well? If not, could you compensate by potentially adding a Lil starch in the final 20% and get away with it?
Starch will re-crystalize in the fridge (retrogradation); risotto results may be related to this. Also why fresh vs yesterday's rice in a fried rice makes such a difference.
For the rissotto, Starch gets broken down when cooking, but reconstruct into a stronger form when chilled, so if you repeat the process of heating and chilling for long enough, you can get 0 calorie Pasta, rice, bread, etc. because the starch matrix is so complex your body cannot digest it.
To counter this starch matrix, add boiling flour and water, like the pasta water, into the pan when cooking rissoto to add more weak glossy starch
Can't wait to see what else you have up your sleeve!
Mike’s is right. Thanks to whoever was off-screen (Kush?) that backed Mike. Wild guessing shouldn’t count. Love Barry’s determination though.
In fairness to Barry, wild guessing and blathering have paid off for him time and again. Great that he is finally getting called on it, and great that there is finally #JusticeForMike !
@@fionaclaphamhoward5876 so true. Which was the better justice. Mike winning the argument in here or when Barry lost the spice badge when he couldn’t recall the ingredients of Dukkah? I say the former, but the latter was way funnier!
@emersonwarner1226 if I had to choose...I'd say justice delayed is justice denied, so getting it right the first time (Mike getting the point here) beats out the spice badge decision being revoked.
But I mean, let's face it, the judging is all pretty moot anyway and we're here for the bants, and oh yeah, the food (it's a food channel, yes?)
5:00 this is turning into a food court 😂
Absolutly inspiring ideas. Awesome video as always
Some people have a go at VAR, but it came good here taking the point off Barry.
I mentioned in your live video asking for ideas my idea for "Drunk chefs remote control sober normals." Would be great in the live format!
they are considering it... I think it'll be a brilliant way to end Day 1 cuz the chefs can keep drinking all day so by the time the last event begins they're completely out of it...
@@toni_go96 yeah plus it would not put pressure on them to binge drink during the day.
@@christopherlebel1241 as Ben would say "Drink responsibly"
Starches definitely change when cooked then cooled and refrigerated. There is even a lower glycemic impact when re-heated and eaten!
Ohhh I’m intrigued by this concept
I LOVE THAT THERE'S SOME VEGAN CONTENT!!! always makes me so happy when you guys cover plant based / vegan / vegetarian dishes!!!
Barry is as scheming and squirrelly as a politician.
SORTED FOOD IS NOT WASHED UP. You guys are always absolutely killing it, the only food channel I still love to watch EVERY SINGLE UPLOAD.
Ben talking about making a hundred poached eggs for service gave me flashbacks to when I worked brunch, still hate poached eggs from it XD
Right, for an idea (which will take the proper prep and time) someone will fish and hunt up to the day, and whatever is available from that fishing/hunting is put in a pass it on. Obviously this will need everyone (including James if available) and 15 minutes to properly butcher and prep the food throughout that bit of the live show.
You call it what you like, but i call it CINEMA.
Mike was absolutely right on the first one Barry was not talking about leaves of gelatin he was talking about making a stock
The separated and pasteurized whites and yolks are super common in Denmark. And they come in smaller, more convenient sizes as well for home cooking
These are the videos I love. I mean I love all of y'all's videos but seeing how we can make simpler foods even more delicious is amazing. I want to see this and more cheat videos like when they used jambalaya mix