Food UK
CHEF VS CHEF 1914 COOKBOOK BATTLE | Sorted Food
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
source
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
Can the guys identify every meat from just looks, smell and taste? It’s another round of Identify the Ingredient! From familiar …
source
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.
ANNOUNCED: This Year’s Sorted Live Streamed Xmas Spectacular!!
A Food Nightmare Before Christmas
DATES: 5th & 6th December
Join us for a Live Streamed Weekend of Food, Laughter and… Puppets?!
We’re taking on our personal cooking nightmares whilst also solving yours.
AND we need Dream Weavers (YOU) to help plan the chaos! Purchase tickets before 25th October to be involved in the early stages of planning!
TICKETS: https://bit.ly/4hYZ38g
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
source
-
Food UK3 years agoPANCAKES EXPERIMENT: SAME Ingredients DIFFERENT Techniques
-
Other UK3 years ago
The BBC is on obtained time and is quick ending up being Bri…
-
Fashion UK2 years ago
TDX x TB Rock Band EDJ (“All For You”) Full Song + Lyrics – Tower Defense X Roblox
-
Other UK3 years ago
Making it through an honour killing – BBC News
-
Other UK3 years ago
Could Reform Cost the Tories the Next Election?
-
Fashion UK1 year ago
HIGH ON YOU – Jind Universe | Latest Punjabi Love Song 2024
-
Other UK3 years ago
Prince Harry was victim of phone hacking by Mirror Group New…
-
Business UK2 years ago
Martin Daubney | Wednesday 27th November
-
Fashion UK1 year ago
11 HR Trends for 2025: Embracing Disruption
-
Entertainment UK1 year ago
💥 Outlander star Sam Heughan on why ‘dark’ and ‘unsettling’ Season 6 is one of his favourites ❗️❗
@itarry4
January 3, 2024 at 12:41 am
Ebbers you over cooked the omelette after specifically saying French omelettes didn't have a colour.
@captainufo4587
January 3, 2024 at 12:41 am
Admittedly, there was a time limit, so it might've been unpractical. But I've never seen anyone peel a tongue raw. You boil it, the skin comes off almost whole once you pull it.
@ashabmodan3907
January 3, 2024 at 12:41 am
Love the fact that there are now exactly 69K likes. Well done Sorted Community!
@iflower212858
January 3, 2024 at 12:41 am
HI Ebbers and James,
Don't know if anyone else has mentioned this but the easiest way to peel Ox tounge, is to do so after it is boiled. Then by grabing the skin of the Tonge between your thumb and a blade, peel skin away.
My mother use to make it for us as kids goes amazing with a mustard gravy, Mash and Veg (kind of like a firm silver side).
Anyway love the chanel guys wish you all the sucess for the fututre.
Regards,
Ian.
@DennisXiloj
January 3, 2024 at 12:41 am
Tongue is way difficult to peel raw, just pressure cook it first then you can peel it in like a couple of minutes.
@Danoodless
January 3, 2024 at 12:41 am
James looking at this ugly ass tongue plopped on a dish "oh it's so delicately presented" my god I was literally 😂😂😂😂😂
@FARBerserker
January 3, 2024 at 12:41 am
so omlett is just scrambled egg?
@jf76
January 3, 2024 at 12:41 am
What I know about preparing tongue is that you blanch it (it will look horrendous and white) and then you can peel the outer layer off easily with less waste of the inner meat. Also what I know of typical French omelettes is that they should not be browned on the outside classically but that is to your preference if you want a more American style one, but it will probably be less creamy inside. Personally also I don't see the point of a tiny sprig of parsley on top except for looks – a scattering of fine chives evenly for flavour would be preferable. So I personally agree that James won.
@delphic464
January 3, 2024 at 12:41 am
13:40 When cooking a recipe from page 69, the first question is "Who has the better tongue?"
@ethancampbell215
January 3, 2024 at 12:41 am
Jamie is brilliant, sets up loads of little stations around the kitchen when he’s cooking and on the sideline manages to entertain but not take over the video with witty remarks, but there’s no denying that he is a unique character, bordering weird at times
@ethancampbell215
January 3, 2024 at 12:41 am
I love James, great sense of humour, very talented, helps everyone and passes on loads of information, but the way he pronounces mirepoix really grinds my gears 😂
@ethancampbell215
January 3, 2024 at 12:41 am
It’s interesting, at least to me, that this book came out at the start of the First World War, because cooking is an ancient art which has developed and improved over the time humans have walked on this planet, and so the book being released in 1914 gives me the sense that classical French cooking was pretty much perfected at this point in time, and so the effects of the war aren’t considered and therefore the recipes are the best versions that have been adapted and perfected across a number of decades
@marablemorgan8292
January 3, 2024 at 12:41 am
I think this book is a keeper! ❣
@JadeNeoma
January 3, 2024 at 12:41 am
Honestly, I would have given James the win just on the cooking of the omlette. A french omlette should be yellow, not brown
@abigailgerlach5443
January 3, 2024 at 12:41 am
There are no words…
@angelkisses5933
January 3, 2024 at 12:41 am
I know this vids years old but u should do recipes from Mrs Beeton's an have either chef against normal, 2 chefs against 2 normals, or 2 normals against one chef, or chef against chef, come on get the chef's behind the camera Infront for once! Xx
@andrewmacdonald5984
January 3, 2024 at 12:41 am
When you boil the tongue the outer skin comes off easily. In 1914 it would always be boiled and pressed first before being used.
@wildcat_reloading
January 3, 2024 at 12:41 am
First pressure cook the tongue hole then remove the membrane and cut it, it's a lot easier
@micaylabirondo836
January 3, 2024 at 12:41 am
I've never enjoyed anything more than this video. It is a subtle and wholesome triumph. Thank you, James.
@lisakaye2110
January 3, 2024 at 12:41 am
James is a jerk!
@stevenblakeley4452
January 3, 2024 at 12:41 am
"nobody wants to see me do the tongue" oh Ebbers, how wrong you are.
@eleonoreopdenberg9008
January 3, 2024 at 12:41 am
Is ben always so naughty or only when words or sentences ask for it?
@ScarletRoseLayoska
January 3, 2024 at 12:41 am
I purposely bought the book to try and follow along with these videos, I still can't figure it out
@LadyRavenEyes
January 3, 2024 at 12:41 am
do the The Elder Scrolls cook book next!
@lisanation2203
January 3, 2024 at 12:41 am
Can you find even older cookbooks 🤣 these are fun
@deborahshallin5843
January 3, 2024 at 12:41 am
You don’t need to skin a tongue before it is cooked. The usual way to cook a tongue is to either boil it in salty water with or without spices. A pressure cooker works very well for this. After the tongue is cooked and somewhat cooled, the outside level, can be easily peeled. It is delicious.
@lort8334
January 3, 2024 at 12:41 am
God lord the innuendos in this one. 69, share the tongue, top and bottom.. 😂
@Smallpotato1965
January 3, 2024 at 12:41 am
Is it weird that I know that you can pull the skin of a boiled ox tongue quite easily but not of a raw one? I'm a total sucker for historical food programmes, and cooked tongue was one of Ruth Mott's disches in 'The Victorian Kitchen'. Brilliant show.
@Teayana
January 3, 2024 at 12:41 am
By pure chance, I happen to be making beef tongue for dinner. Now I'll 100% making beef tongue omelet for breakfast.
@TorstenAdair
January 3, 2024 at 12:41 am
That first recipe…it’s like Nostradamus wrote it!
Hopefully you didn’t trigger some dire prophecy!
@user-pk2sk3kx5c
January 3, 2024 at 12:41 am
Well, although the video and the whole concept was hilarious, you still should never ever peel the skin from the raw tongue 🙂 It's almost impossible, you just cut off the pieces of meat. Boil it, and everything will come off easily, and the meat will be tender, not chewy or fatty) You want color and more flavor – fry the tongue, but after it was boiled 🙂
@cookingwiththatoldguy1090
January 3, 2024 at 12:41 am
Ok guys don't diss the lingua!
Tacos de lingua is delicious!
TONGUE PREP!
REFRIGERATE TONGUE.
GET 2 QUARTS OF ICED WATER READY TO SHOCK TONGUE.
BRING 2 TO 3 QUARTS OF SALTED WATER TO A ROLLING BOIL.
PLACE COLD TONGUE IN BOILING WATER AND RETURN TO A ROLLING BOIL. BOIL FOR 5 MINUTES THEN REMOVE TO ICE BATH TO SHOCK FOR 2 MINUTES.
THE OUTER MEMBRANE OF THE TONGUE WILL PEEL OFF EASILY.
THEN COOK AS DESIRED.
@MiRRorKagami
January 3, 2024 at 12:41 am
I will say, technique wise, despite all of Ben's French, talk, James' omelette looked more like a traditional French omelette — smooth, no color, very homogeneous, creamy texture
@liveinlove5958
January 3, 2024 at 12:41 am
Bravo..