Food UK
Chef Tries to Cook HILARIOUS 160-Year-Old Recipe!
The tables have been turned today as Ben is set the ULTIMATE CHALLENGE. With Jamie and Ben left alone in the studio, what better than to task them with another recipe from the 160+ year old cook book, Mrs Beeton’s Cookery and Household Management?!
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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
STOP EATING BORING DINNERS!
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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
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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AD | 2 Normals, 4 Dishes… But can they find the frozen element in each dish??
Join us for a special livestream as we team up with the British Frozen Food Federation to understand more about the world of frozen food and how it can benefit home cooks and chefs in restaurants.
Find out more about them here: https://bfff.co.uk/
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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
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
0:00 Microwavable pressure cooker
5:31 Electric fish fillet knife
10:04 Salt-firing bug blaster
14:22 Intelligent sensor grill
source
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@SortedFood
December 31, 2023 at 12:20 am
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@maurice4348
December 31, 2023 at 12:20 am
Eating ducklings makes me sad :(( okay i'm off to buy myself a veal döner kebab!
@happygrandma5637
December 31, 2023 at 12:20 am
I've just recently found this channel (thanks Max Miller) and am in process of catching up. I think it they did a fine job although the recipe on the opposite page, Roast Woodcock, sounds like it would have been fun to watch. "First you pluck the woodcock", reminds me of the old Bugs Bunny cartoon. Love these videos in all their iterations, but this was great fun.
@tfrtrouble
December 31, 2023 at 12:20 am
Water stops them getting too hot because in theory they'll never get hotter than water (which can't be above 100 degrees at atmospheric pressure). Steam can get extremely hot.
@robertospinoza141
December 31, 2023 at 12:20 am
Pastry filled with the mousse de canard and with the espanola sauce!
@user-uy8ge9ng8j
December 31, 2023 at 12:20 am
I have this book too. Always a challenge.
@laurabailey2152
December 31, 2023 at 12:20 am
I really enjoyed this episode. Its lovely to see history come to life, well done
@RomanPeacock21
December 31, 2023 at 12:20 am
That's the grossest looking thing you lot have every made
@jenniferlawrence2988
December 31, 2023 at 12:20 am
Wild ducks go running?🤔😆
@haruruben
December 31, 2023 at 12:20 am
8:50 when they say “to taste” I think they mean like “to your taste” or “to your preference” not “in order to put it in your mouth raw and experience the taste sensation of uncooked poultry”
@SirFloofy001
December 31, 2023 at 12:20 am
How long does a normie have to hang around a chef while he is cooking before they aren't normies anymore?
@EmoEmu
December 31, 2023 at 12:20 am
Mike is literally giving birth. Because he has a vagina.
@maxj9204
December 31, 2023 at 12:20 am
Mmm duck spam
@OnIiKa
December 31, 2023 at 12:20 am
Izzy need's her own microphone… The delivery of the quacks was perfectly timed.
Bravo…. Bravo. 👌
@TheShadowlesskid
December 31, 2023 at 12:20 am
quack quack
@donnahaynes8766
December 31, 2023 at 12:20 am
You should do a collaboration or competition with Mythical Kitchen. They do recipes from the past regularly. I think it would be a ton of fun.
@morningmoon215
December 31, 2023 at 12:20 am
Hahahaha!!!! I just found you guy's in the last few week's. This episode is my favourite!! Love it! ♥️
@blueblood1221
December 31, 2023 at 12:20 am
"Quack, Quack"
@macakucizmama831
December 31, 2023 at 12:20 am
Quack Quack 😂😂😂 that girl is so funny 😂 btw so much work for a meh dish, but I guess 160 years ago it was a special. I imagine mine eating goat cheese and cooked lamb only 160 years ago in Dinaric Alps.
@littlebigman5791
December 31, 2023 at 12:20 am
Is Ben gay.???
@ashleyjones8597
December 31, 2023 at 12:20 am
Whenever I hear "Very British in it's approach." when it comes to food. I always think of it being bland, lol. I know there is great British food, a lot of simple comforting dishes, stews, pies, tons of great desserts. But the first thing that comes to mind when someone says British food to me is the old "You traded spices all over the world and never put any on the food." joke, lol.
@maeve4686
December 31, 2023 at 12:20 am
I bet J is good at cutting out snowflakes at Xmad…(spelled correctly. Think about it.)
@shelbymachado8712
December 31, 2023 at 12:20 am
Quack quack, nudge nudge, say no more– eh, Ebbers? lol
@catebrooks6779
December 31, 2023 at 12:20 am
10:00 : 😂😂😂this is EGGxactly how I would have "described it better. "😂😂😂
@FabulousKilljoy917
December 31, 2023 at 12:20 am
Would love a normals make the weird old recipe as is, versus the chef makes a nicer modern day version
@tammiegriffin5569
December 31, 2023 at 12:20 am
10:05 Ben is so adorable.
@Timlagor
December 31, 2023 at 12:20 am
First Zephyr Canard -may it also be the last.
@WiGgYof09
December 31, 2023 at 12:20 am
Quack, quack!
@SirWhiteRabbit-gr5so
December 31, 2023 at 12:20 am
No doubt intended to be prepared in an elaborate High Victorian copper kitchen mould….not a tuna fish can.
@crispingaring9080
December 31, 2023 at 12:20 am
Quack quack! 🦆🦆🦆 Also, " just a velope, then"
@ayesnapsnots
December 31, 2023 at 12:20 am
8 oz (half pint) is about 230/240 ml. Sorry, worked in a restaurant that used both measurements
@dassochaing2384
December 31, 2023 at 12:20 am
Seems a terrible waste of a noble duck.
@AgentBoobimus
December 31, 2023 at 12:20 am
This has become a bit of a comfort video for me and i swear everytime Jamie appoligises to that duck carcass before picking it up makes me giggle.