Food UK
4 Ways to Make Cheaper Meat Taste GREAT
Today we test 4 Chef methods to elevate cheaper cuts of meat. Get ready for some really great pro tips!
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Unlock your kitchen confidence to discover awesome new ingredients and dishes
Reduce the stress of deciding what to cook EVERY day
Grocery shopping made simple, with an automatically-generated list
Cook more sustainably & reduce your food waste
Download HERE – https://bit.ly/42pmfmT
Time to CANCEL your boring dinners!
It’s easier than you think to cook up banging recipes… Click here to try Sidekick FREE for 30 days: https://bit.ly/41nTVjJ
The awesome benefits of the Sidekick app:
– Unlock your kitchen confidence to discover awesome new ingredients and dishes
– Reduce the stress of deciding what to cook EVERY day
– Grocery shopping made simple, with an automatically-generated list
– Cook more sustainably & reduce your food waste
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How do the guys’ cooking skills compare to those of real chefs? 👨🍳
In this Chef Skills Battle, the home cooks face four challenges designed by the chef panel to test the techniques every great chef is expected to master.
Sorted Weekend Live Show – BACK TO THEIR OLD SCHOOL:
https://www.eventbrite.co.uk/e/1982666728557
Saturday 25th & Sunday 26th July 2026
Watch Live or On-Demand
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Can Chef James and professional beefeater Jamie, tell cheap steak from expensive steak while completely blindfolded? Today we’re putting budget, mid-range supermarket and premium butcher steak to a taste test to find out where price really matters.
Sorted Weekend Live Show – BACK TO THEIR OLD SCHOOL: https://www.eventbrite.co.uk/e/1982666728557
Saturday 25th & Sunday 26th July 2026
Watch Live or On-Demand
STOP EATING BORING DINNERS!
It’s easier than you think to cook up banging food… Click here to try Sidekick FREE for 30 days: https://onelink.sorted.club/vWe9/lx15b74h
Why’s it so awesome?
– Discover new ingredients and dishes
– Boost your confidence in the kitchen
– Reduce the stress of deciding what to cook EVERY day
– Make grocery shopping simple, with an automatically-generated list
– Cook more sustainably & reduce your food waste
source
Can Chef James and professional beefeater Jamie, tell cheap steak from expensive steak while completely blindfolded? Today we’re putting budget, mid-range supermarket and premium butcher steak to a taste test to find out where price really matters.
Sorted Weekend Live Show – BACK TO THEIR OLD SCHOOL: https://www.eventbrite.co.uk/e/1982666728557
Saturday 25th & Sunday 26th July 2026
Watch Live or On-Demand
STOP EATING BORING DINNERS!
It’s easier than you think to cook up banging food… Click here to try Sidekick FREE for 30 days: https://onelink.sorted.club/vWe9/lx15b74h
Why’s it so awesome?
– Discover new ingredients and dishes
– Boost your confidence in the kitchen
– Reduce the stress of deciding what to cook EVERY day
– Make grocery shopping simple, with an automatically-generated list
– Cook more sustainably & reduce your food waste
source
Some of the most viral recipes on the internet are utter rage bait… but how do they actually taste?
@MarkWiens joins Chef Ben to taste some recreated versions and after tasting each dish, they’re stepping in to fix what went wrong!
Head over to Mark Wiens:
https://www.youtube.com/channel/UCyEd6QBSgat5kkC6svyjudA
https://www.instagram.com/migrationology/
Sorted Weekend Live Show – BACK TO THEIR OLD SCHOOL: https://www.eventbrite.co.uk/e/1982666728557
Saturday 25th & Sunday 26th July 2026
Watch Live or On-Demand
STOP EATING BORING DINNERS!
It’s easier than you think to cook up banging food… Click here to try Sidekick FREE for 30 days: https://onelink.sorted.club/vWe9/lx15b74h
Why’s it so awesome?
– Discover new ingredients and dishes
– Boost your confidence in the kitchen
– Reduce the stress of deciding what to cook EVERY day
– Make grocery shopping simple, with an automatically-generated list
– Cook more sustainably & reduce your food waste
source
Today the guys are tasked to improve the internet’s most outrageous rage bait recipes – the chaotic, cursed creations that rack up millions of views for the wrong reasons. But will they impress Chef Kush?
Sorted Weekend Live Show – BACK TO THEIR OLD SCHOOL: https://www.eventbrite.co.uk/e/1982666728557
Saturday 25th & Sunday 26th July 2026
Watch Live or On-Demand
STOP EATING BORING DINNERS!
It’s easier than you think to cook up banging food… Click here to try Sidekick FREE for 30 days: https://onelink.sorted.club/vWe9/lx15b74h
Why’s it so awesome?
– Discover new ingredients and dishes
– Boost your confidence in the kitchen
– Reduce the stress of deciding what to cook EVERY day
– Make grocery shopping simple, with an automatically-generated list
– Cook more sustainably & reduce your food waste
source
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@DeathMetalDerf
December 18, 2023 at 8:39 pm
Fun fact: if you don’t have access to incredibly underwrite papayas, you can always get a couple of Asian pairs. The Asian pair, the one that kind of looks more like an apple than a pair actually has more of that enzyme that the papaya does.
@bestwestern2208
December 18, 2023 at 8:39 pm
I use velveting for poultry. Often used in Chinese cooking. Slice your chicken and coat in corn starch let sit for about 20 minutes. The residual starch on the chicken will help thicken your sauce. Variations are used for pork and beef.
@sadiekincaid5310
December 18, 2023 at 8:39 pm
If you brin a turkey remember to rinse the turkey after taking it out of the brin. My mom did it several years ago and it tasted good when eating it on Thanksgiving but she made turkey soup with it that night and it was way to salty that we couldn't eat the soup at all.
@Konani_the_unicorn_queen
December 18, 2023 at 8:39 pm
i have pretty good chompers and i like chewing my meat, so i don't really do tenderizing,
also, this episode seemed much less to be about "taste" and much more about "texture", since all y'all did was making the meat softer?
@suppelenoede4737
December 18, 2023 at 8:39 pm
baking powder and chicken, doesn't need a lot of time though maybe 30 minutes
@argoth83
December 18, 2023 at 8:39 pm
Really enjoyed this one. Very useful for all of us normal folks with small budgets. I've done some of these, but more knowledge is always great.
@orionishi6737
December 18, 2023 at 8:39 pm
Did he just call a fillet a phillit?
@macakucizmama831
December 18, 2023 at 8:39 pm
Pineapple , brine, mallet and lemon that I can remeber
@karayi7239
December 18, 2023 at 8:39 pm
Homecook: Someone who cooks elaborate dishes multiple times a week under the constant supervision of a trained chef… FOR YEARS.
What does homecook even mean anymore??
@jonathanjames3984
December 18, 2023 at 8:39 pm
0:45 Barry is the spit of Harry H. Corbett
@borttorbbq2556
December 18, 2023 at 8:39 pm
Pork butt steak (pork steak) is one of my favorites. Amazing flavor tender and delicious. Handles grilling very well. The dark meats are so so good. The lighter ones are a tad tougher. I eat them one part at a time as you need to change angle of cut too maximize tenderness. (3/4 in is ideal. Bone in is magical. Sorry i cant remember exact thickness in metric sorry. 2cm if i recall is less than an inch slightly. And should be close enough.
@pieterhaan6002
December 18, 2023 at 8:39 pm
Besides these wonderful you can also use the enzyme in onions and use sodium bicarbonate to tenderize meat
@prince_locke
December 18, 2023 at 8:39 pm
surprised they didnt try chinese tenderizer mixes like velveting since it only takes like 15-30 min (uses baking soda) or like using club soda
@Joliie
December 18, 2023 at 8:39 pm
11:32 that comment didn't age well 😀
@maeve4686
December 18, 2023 at 8:39 pm
I use dill pickle juice to brine my chicken. Juicy, tender…tastes a lot like chicken ! Actually, tastes ALOT like Popeyes, but I add other seasonings, including BAY leaves I pick from a tree… yes, boys. Ben is right. It does have an earthy flavor. Like the smell of a forest on a warm day.
@sandragoodman9380
December 18, 2023 at 8:39 pm
I have never tenderized before, but I will now!
@patmaurer8541
December 18, 2023 at 8:39 pm
How do you clean all those needles in the meat tenderiser? Does it come apart?
@Skootavision
December 18, 2023 at 8:39 pm
Brining is quite a recent thing for me and has been a game changer with pork chops. I’m still absorbing what Ben said about the other flavours. It will save me some peppercorns etc though
@wolfman011000
December 18, 2023 at 8:39 pm
We have used the mechanical method alot and combined it with tenderizing powder to quickly tenderize tough cuts of meat, but you do need to be careful with the amount you use and how long. Agian using the mechanical method with brining to cut the time needed and with marinades so the flavours flavour the whole way through, again combining method you do need to be careful not to over do it or you ruin the meat. About the brining if you have over brined you can soak the meat in fresh water to draw out the excess salt, like with ham/gammon. If you do brine meat and want to brown it make sure to dry the outside well otherwise it just sort of steans and goes abit grey with not tasty browning unless you overcook it rending the brining point less. With meat that is coated with herb/spices/flour avoid making the pan too hot or they get burnt and bitter.
I think it would be useful for a video with the "idiots guide" style for how to cook these brined/marinaded/coated meat, as we did bugger up afair few poeces of meat while learning. Thanks for the video, take care, God bless.
@giraffesinc.2193
December 18, 2023 at 8:39 pm
I truly enjoy re-watching your videos, Gentlemen! There is so much to learn!
@Mowgi
December 18, 2023 at 8:39 pm
Oh damn. Absolute banger.
@grabble7605
December 18, 2023 at 8:39 pm
0:07 I think they have pills for that.
@TheMcspreader
December 18, 2023 at 8:39 pm
I have tried using papaya. Left the pork to marinate for a bit too long. It had a predigested texture to it that was reminiscent of the chicken from a terrible Chinese restaurant.
@Joliie
December 18, 2023 at 8:39 pm
In Denmark, most chicken will be brined, it will be noted on the package that its been brined (10-12% of its weight)
@kellyrueckl9041
December 18, 2023 at 8:39 pm
Can't get to the chicken recipe. I keep getting Buckinghamshire Bacon Burger
@ethancampbell215
December 18, 2023 at 8:39 pm
I loved this video for the reason that I learned a lot of new information and techniques to improve my cooking. I never opt for top quality cuts of meat for midweek meals because it wouldn’t be suitably celebrated to warrant paying a premium for meat which, using the techniques in this video, can perform similarly to cheaper cuts of meat and save money. Knowing that I just need to be prepared and organised and put a small amount of effort into the process to make a cheap protein replicate better quality proteins is gamechanging because I can save more money on shopping and still enjoy delicious meals
@usernamedkjahstill5003
December 18, 2023 at 8:39 pm
Cheaper cut of meat yes, but you are using more ingredients. And some of is perishable so it's not like it will go for a long time
@martinquinn9007
December 18, 2023 at 8:39 pm
They should remove the rings before cooking.for health purposes
@theoldgrowler3489
December 18, 2023 at 8:39 pm
Brilliant! Thanks!
@tonybehaviour9945
December 18, 2023 at 8:39 pm
Dried bayleaf flavors anything so incredibly much.
@Ounouh
December 18, 2023 at 8:39 pm
Cheap? That's not cheap meat. Cheap is not beef, cheap is chicken or pork. Most likely swimming in some disgusting "marinade" when sold.
@bernardohchongching224
December 18, 2023 at 8:39 pm
Don't have unripe papaya?
Use ripe papaya skin or pineapple skin
Don't use kiwi, just eat the kiwi not use for meat and throw away
@woutervanhoorn5040
December 18, 2023 at 8:39 pm
The question that is wondering in my mind is what will happen if you combine most, if not all, of these techniques….
@lauramanuel7619
December 18, 2023 at 8:39 pm
For brisket I use a red wine vinegar along with spices in my marinade.
@skittlemenow
December 18, 2023 at 8:39 pm
The key is to premasticate cheap meats.
@Robin.93
December 18, 2023 at 8:39 pm
Marinate in blended ginger. Also has some enzymes that denature protein without fruity sweetness and is great for Asian dishes as it amplifies the ginger flavour minus the stringiness.