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HOME PIZZA OVEN PUT TO THE TEST BY CHEFS | Sorted Food
All conjured up for Chester See… A soft brioche bun, glazed with maple and finished with bacon crumb holds the all American burger. 100% home-ground beef seasoned with salt and pepper is shaped into a 1/2 pounder, and topped with a duo of molten and oozing Monterey Jack and blue cheese as well as three rashers of crispy streaky bacon. All this is cleverly balanced out by fresh raw red onion rings, oak leaf lettuce and lashings of homemade tangy and sour chive ranch dressing. To hold it together it’s spiked with a skewer, but not any old skewer, one laden with 3 crispy, golden southern fried peppers.
Check out Chester here: https://www.youtube.com/user/chestersee
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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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@dandles2010
December 30, 2023 at 8:57 am
Wow, talk about listening to your comments. I even saw mine posted in the video! Thanks for retesting the pizza oven, or should I say testing the hell out of it, this was really thorough.
@medialinx80
December 30, 2023 at 8:57 am
Its like watching two people who have never cooked before. Love it!
@ghodkiller0000
December 30, 2023 at 8:57 am
WTF.. I'm not even a chef and can make way better dough and pizza than these 2…
@hannavuorio83
December 30, 2023 at 8:57 am
I'm thinking wich one uses more electrisity this or oven (pre heating and also cooking time plus overall wich uses more energy)…
@giallosmith
December 30, 2023 at 8:57 am
AHAHAh you don't know anything about pizza… using a rolling pin to enlarge the dough ahhahah and your dough looks like cookie dough… my god, pizza dough should be like a ballon full of air.
@teresas683
December 30, 2023 at 8:57 am
You shouldn’t roll pizza dough, it takes the soft fluffiness out of it…unless you are going for a cracker crisp or hard crust
@stevenstankovich1213
December 30, 2023 at 8:57 am
You don’t roll pizza dough
@djvanbeat
December 30, 2023 at 8:57 am
Cheff…hahahahahah they don't know nothing about pizza!!
@leonardolarocca1999
December 30, 2023 at 8:57 am
I have this oven is very good for flat bread and pizza. For best pizza the key is letting 5 mind at full power the put the pizza and is gonna be ready
@antsarktis8159
December 30, 2023 at 8:57 am
Are they really cheffs??? It's a great test and all, but it's almost painfull to watch how these "cheffs" handle this pizza dough. They have all the necessary tools, all the right ingredients, but 0 skill. It's just dreadful to watch, I just feel sorry for all the great ingredients he wasted for that "pizza". I mean even amateur pizza lover can do a better job with home tools that this horrible pizza they created.
@marthawilson444
December 30, 2023 at 8:57 am
Lame joke, still think I don't need another gadget, even though it is somewhat versatile.
@mattharper3231
December 30, 2023 at 8:57 am
Why in the hell are 2 chefs using a rolling pin?
@chris676676
December 30, 2023 at 8:57 am
Ludicrous amount of ads however it cements my reason not to buy I think
@99KINGZ
December 30, 2023 at 8:57 am
Britts dont know how to make good pizza. All i tried sucks
@obi-wankenobi8446
December 30, 2023 at 8:57 am
I'm surprised that these are chefs however they didn't leave the mozerella to drain overnight like you are supposed to. Their pizzas came out very wet because of this; if they are real chefs they should have known.
@be.A.b
December 30, 2023 at 8:57 am
Not over engineered, cheap, and can be used indoors. What more could you ask for?
@AlbertWessling
December 30, 2023 at 8:57 am
Nice cookies you are baking 😀
@noir-13
December 30, 2023 at 8:57 am
You have to rest pizza dough twice to get a good airy Pizza.
First over night (or up to 3 days) in the fridge, the second time after cutting it into the right portion size for one pizza (at 0:52). After letting it rest for 2h at room temperature, it becomes full of air. When shaping the pizza, do NOT squeeze out the bubbles in the crust. Leave about half an inch of crust. It will grow significantly in the oven.
Also when making a Pizza in a regular home oven, set the oven to the max temperature (convection if you have it) and put the Pizza in the bottom most tray.
Since most home ovens don't get hot enough to bake the dough quickly without cooking the toppings for too long, I first bake just the dough with the sauce for about 4 minutes and then add the toppings and bake it for another 3-4 minutes. This depends on your preferences and your oven.
– The longer you bake the dough, the harder and drier it becomes. In my oven a total time of about 7-8 minutes at 275C or 530F with convection works best.
-The longer you cook the toppings, the drier (especially meat) or more liquid (especially cheese) they become. I aim for about 3-4 minutes.
– If the pizza ends up wet in the center, you either used too much or too watery sauce or too wet cheese. Try reducing the sauce in a pan before putting it on your pizza and don't leave your pizza sit with the sauce on top. Put the sauce on the pizza right before putting it in the oven.
@michalviktorin6758
December 30, 2023 at 8:57 am
Except of ruining the stone, good series of tests.
@common_sense_supreme
December 30, 2023 at 8:57 am
If only they used a round coil of several turns on both top and bottom, it would cook things more evenly and you'd get proper char on your food. It's just coking along the outer edge.
@marcvanpoucke5560
December 30, 2023 at 8:57 am
I'm having trouble with making pasteis de nada. Puff pastry combined with a kind of crème pâtissière did not go well. Would this Italian marvel do something maravilloso?
@WhiteDemonata
December 30, 2023 at 8:57 am
I have been spam watching all the "James" episodes. Ugh, he's just too adorable! I'm enjoying catching up on so much missed content too!
@Tokilainen
December 30, 2023 at 8:57 am
You are really bad at making pizzas, hahaha
@MiguelMartinez-ui8nl
December 30, 2023 at 8:57 am
I have this thingy and I am deeply in love
@sholmesbrown
December 30, 2023 at 8:57 am
At a certain point you just buy a proper pizza oven. You can get a gas oven for much much cheaper and it will do everything better. I even built a mini woodfire pizza oven outside and it works great!
My point is. Electric cooking sucks!
Go fuck yourself Greta! You're not taking pizza night from me! I'll watch the world burn before I give up tasty pizza!
@victoriaphakoukaki5822
December 30, 2023 at 8:57 am
Have you ever made actual pizza in it?
@sidramehmood1
December 30, 2023 at 8:57 am
Chicken in this ?
@sidramehmood1
December 30, 2023 at 8:57 am
Can u try making Pakistani naan please
@johnsmit3573
December 30, 2023 at 8:57 am
Ebbers or what ever his name is needs to go. Get the other real chef back. The one that isn't drunk half the time.
@rogerfarrow8650
December 30, 2023 at 8:57 am
We need a fry up on it! Probably by Spaff
@OnIiKa
December 30, 2023 at 8:57 am
Didn't do pancakes or brownies….
I'm so disappointed 🤣
@SESsoulymedicated
December 30, 2023 at 8:57 am
why is this not a piece of kit for Pas it On yet?
@erikmardiste
December 30, 2023 at 8:57 am
What about thick crust pizza?
@gnarly706
December 30, 2023 at 8:57 am
Obviously getting hotter then conventional oven.
@herrklamm1454
December 30, 2023 at 8:57 am
This thing just burns my pizzas