Food UK
SOUS VIDE | 7 DISHES TESTED BY 2 CHEFS | Sorted Food
Is cooking in a sous vide better than the regular methods? We tested out the sous vide a little while back in a gadget review video but our chefs really wanted to put it through the paces. Could we really get the PERFECT steak cooked in a water bath?
You can find out more about the sous vide in the link below. Just so you know, this is an affiliate link, which means if you buy something from the store after clicking on it, the store will pay us a percentage of your basket… This doesn’t cost or change anything else for you!
If you want to try the sous vide for yourself, here’s the one we used: https://amzn.to/2Hhi3AQ
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Welcome to episode 1 of Bad Taste – our mischievous new gameshow, where secretly sabotaged dishes force guest players to disguise reactions, deceive fellow diners and survive suspicion-filled vote-offs.
A massive thank you to our Baker guests, go follow them here:
Matt Adlard
https://www.youtube.com/@MattAdlardOfficial
https://www.instagram.com/mattadlard/
Chetna Makan
https://www.youtube.com/@FoodwithChetna
https://www.instagram.com/chetnamakan/
Juliet Sear
https://www.youtube.com/@JulietSear
https://www.instagram.com/julietsear/
Philip Khoury
https://www.youtube.com/@philkhoury
https://www.instagram.com/philkhoury/
A Sorted Studios production, commissioned by Fox Creator Studios.
They say it takes a village to get a project like this off the ground and they’re not wrong, here’s the incredible team we assembled to make this happen:
Hosts and Executive Producers:
Barry Taylor
Ben Ebbrell
Jamie Spafford
Mike Huttlestone
Bad Taste Chefs and Food Consultants:
Kush Bhasin
Philli Armitage-Mattin
Showrunner – Tom Hemsley-Jones
Series Producer – Emma Jones
Talent Consultant – Lucy Loveridge
Casting Producer – Lynsey Routledge
Hair & Makeup Artist – Sarah Panigada
Series Multi-Camera Director – Abigail Dankwa
Consultant Director of Photography – Alex Knowles
Lead Camera Operator – Chris Fergusson
Camera Operators – Izzy Lee, Alex Evans
Gaffer – Lorenzo Guerrieri
Studio Manager – Ed Neely
Sound Designer – James Everett
Location Sound Recordist – Jonny Horne
Location Sound Assistant – Seb Knee-Wright
Art Director – Ben Clark
Standby Art Director – Maria Abad
Construction Managers – Matthew Ince, Nick Abbott
Construction Team – Ben Poynter, Beren Day, Charles Edwards, Jamie Morley, Sam Corazza-Watson
Scenic Painter – Rhiannon Edwards
Floor Runner – Rachel Bennett
Kitchen Runner – Rafael James
Editor – Christopher Poole
Graphic Designer – Harry Lilof
DIT – Josh Hughes
Series Branding – Ann Moyse
Photographer – Sonny McCartney
Production Manager – Charlie Panapa
And of course a special shout out to the whole Sorted Food team for all their work with the production, management, finance, food, publishing, studio setup and everything else that made this possible.
0:00 Introduction
0:32 First course
6:00 Second course
11:09 Third course
15:59 Final course
23:24 Winner announcement
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Chef Ben and Normal Barry are testing kitchen gadgets that some say… feel illegal. From the terrifyingly dangerous, ridiculously powerful, or simply so good at their job that they feel like cheating – the lads put them to the test to find the truth.
All Our Gadget Reviews: https://bit.ly/4eireh8
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0:00 Microwavable pressure cooker
5:31 Electric fish fillet knife
10:04 Salt-firing bug blaster
14:22 Intelligent sensor grill
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Can the guys identify every meat from just looks, smell and taste? It’s another round of Identify the Ingredient! From familiar …
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IT’S PRETENTIOUS INGREDIENTS TIME!
We’re putting some of the most fancy, niche, outrageous and potentially pretentious ingredients in front of Chef Ben and Normal Baz to get both perspectives and see if any of them are worth splashing the cash.
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0:00 Introduction to ingredients
0:22 Ant-infused gin test
6:24 Snow-aged sake review
10:09 Dry-aged beef chocolate
15:56 Clear soy sauce testing
21:46 Christmas show announcement
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@SortedFood
December 18, 2023 at 4:23 am
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@eelm2079
December 18, 2023 at 4:23 am
never trust a thin chef
@JanTheNan
December 18, 2023 at 4:23 am
Not lumpy, Rustic ❤
@monicareno4088
December 18, 2023 at 4:23 am
Best dad joke.
@je9950
December 18, 2023 at 4:23 am
The key to a perfect sear without over cooking is chilling the food in the fridge or ice bath post sous vide.
@michelventura2507
December 18, 2023 at 4:23 am
steak on sous vide is great! It's just a matter of finding the right temp and time then add a nice sear. If you doubt me, ask Guga!
@davidf8749
December 18, 2023 at 4:23 am
@10:45 – why would you take so long to sous-vide potatoes to end up with a soggy plate of mash potatoes which look awful. I love sous-vide but wouldn't think about doing veggies/potatoes using this method.
@danw9403
December 18, 2023 at 4:23 am
What happened to the start of the video?
@ItsPonder
December 18, 2023 at 4:23 am
Miss James, hope hes having a stellar time at his new gig!
@AngelusNielson
December 18, 2023 at 4:23 am
I miss James. Hope he's doing well.
@davestevens4193
December 18, 2023 at 4:23 am
Don't want that pork oinking at me
@barryparsons4797
December 18, 2023 at 4:23 am
You absolutely ruined that filet. ill fly to the studio and show you how to properly sous vide a steak just let me know.
@antoniomachado3083
December 18, 2023 at 4:23 am
Great content. I appreciate the honesty in the feedback.
@RichardMansfield-mo6gw
December 18, 2023 at 4:23 am
Only used about 6 times so far but food turning out great. https://www.youtube.com/post/UgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours … it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
@klfjoat
December 18, 2023 at 4:23 am
The audio and video are in sync with each other, but they both start mid-timeline AND they're out of sync with the subtitles & chapters.
@alteredLori
December 18, 2023 at 4:23 am
great video! I plan on buying one and wanted to do other things then just steaks. Now I am ready to buy one. Thanks gentlemen!
@2h4d0wDK
December 18, 2023 at 4:23 am
Did something happen to the intro?
Something's not feeling right, like it started in the middle of sentence.
@borolu3353
December 18, 2023 at 4:23 am
The mashed potato looks really sticky? What kind of potato did you use?
@alickrozier3799
December 18, 2023 at 4:23 am
Is it possible to Sous Vide rice?
@kgpierce1231
December 18, 2023 at 4:23 am
7:36, the downside to cheaper vacuum sealers, all that sugary liquid just got sucked out of the bag and into machine, that won't be a fun cleanup…chamber vacs are more expensive but you can vacuum seal liquids no problem
@colin101981
December 18, 2023 at 4:23 am
ABSOLUTELY enjoy you guys testing both technique and gadgets! Thanks guys.