(egg tapping) (egg cracking)
(egg sizzling)
(bouncy music)
- Hello everyone and welcome to Sorted Food.
- Now, some of you may already know
that we recently launched our very own TikTok account,
sortedfoodofficial, pluggy, plug, plug.
And we thought there's no better time
to test some TikTok food trends.
- So we found a load of foodie creators on TikTok.
We're gonna give their recipes a go.
We're gonna add our own twist.
And we're gonna have a lovely little experiment,
aren't we, Ebbers?
You're up first.
- I am up first and this is very much an experiment.
(upbeat music)
So this is by cakepopsqueen,
obviously beautiful looking cake pops
of all shapes and sizes
and beautifully decorated.
This particular video is a chocolate bomb.
And whilst she did it for Christmas,
we think chocolate is da bomb all year round.
And therefore. - He's done it.
- Let's give it our twist today.
- [Jamie] He's done it.
- [Mike] Oh my goodness.
- You put him in one TikTok video.
(friends laughing)
- I didn't know he'd do that to us.
- So this particular video has got 2.6 million likes
and I think it's 'cause everyone wants one.
Essentially, set chocolate hemispheres,
melted and stuck together with a filling of stuff,
hot chocolate and marshmallows,
and then decorated afterwards.
- What about this recipe stood out to you
'cause you're a chef?
- It's not very often that we mess around with chocolate
and temper chocolate and create chocolate in moulds
and things like that.
However, what I also thought was what if we did that
and then we give it our own kind of cocktail twist.
- Crowbarring booze into it.
- I like it. - Every time, yeah.
- So I've got some dark chocolate,
which I've been melting over a pan of simmering water
and we want to melt it until it goes
above 45 degrees Celsius.
- So this is the art of tempering, right?
- And really important
if you want chocolate that has a shine
and a snap when it sets otherwise it's all a bit flimsy.
It can bloom if you don't and you don't get the shine.
So it's really important you do this
if you want that shine.
- Is the bloom the little white bubbly bits, yeah?
- Above 45,
back down to 26 and then raise it slowly
for dark chocolate to 32 degrees Celsius.
And then you use it.
We're gonna do the easiest method
that you guys can do at home.
Over a pan of steaming water and then into ice water.
26.4.
Now, back over the steam to bring it back up to 32
and then we can line our silicon model.
I'm also gonna glitter two of these
as a bit of an experiment.
(lively music)
- [Mike] I'm excited for these.
- This is the kind of thing I'd never usually attempt
at home, it feels a little bit too.
- Cheffy.
- Yeah, cheffy and involved.
- Then hopefully we just let gravity do its thing.
Now Zoey's version of the chocolate bombs were filled
with drinking chocolate and marshmallow.
I'm not really mixing that up a huge amount
other than I want the flavours
of kind of like espresso martini.
(Mike gasping)
- Oh yes!
That's my favourite cocktail.
Here we are.
I was always backing you, mate, all the way.
- That's the reaction I wanted.
So alcohol, coffee, chocolate, all combined
and then the marshmallows will be inside.
But as they kind of melt into the bomb
they'll kind of float to the top
and form something reminiscent of crema that is not crema
like you'd have on a martini cocktail, but you get the idea.
What I quite like about these is the fact
that you see something that looks cool,
you're inspired to give it a go.
- He's got three shot glasses.
- But this is kind of almost experimentation ourselves.
Who knows if it's gonna work?
But as long as we enjoy the process.
- Speaking of enjoying the process, Ebbers.
- I'm enjoying this process.
- [Ben] Little coffee liqueur.
- [Mike] We're just gonna neck that now?
- Well, if you'd like a little.
- Oh, I would!
A tipple. - Little tipple.
- [Mike] Right, cool.
(speaking in foreign language)
Cheers!
- That is fabulous.
- All in one.
(Jamie chuckling)
- Wow, that is amazing.
Ebbers, how are we looking?
- They've set up, they've tempered nicely.
I think they're a bit thick, but hey, what we have got.
- [Jamie] Oh, that is beautiful,
beautiful shine. - A preheated pan, is it?
- [Mike] It is!
- He's done it all.
- [Mike] Is that how you melt them together?
- So you've got a join.
That's our coffee liqueur paste.
Our marshmallow filling.
A glitter top, melted chocolate becomes the glue
and we end up with a chocolate bomb.
- [Mike] What's that?
- I'm just making a little piping bag
because if you haven't got any edible glitter
you can always finish it off with white chocolate.
(upbeat music)
Should we see if it works?
- Yes! - Yes!
- [Ben] Chocolate bomb.
Hot milk.
- Oh, oh, oh!
- [Mike] Whoa!
- It looks like a volcano!
- [Ben] And there's your marshmallow.
- That was pretty cool.
- So the proof is in the pudding,
there was air inside of our bomb
and then it kind of, as it broke, bubbled to the surface.
Marshmallows do float
and I think all that's left to do is stir it.
- [Jamie] Well-played, Ebbers.
- Well you say, well-played, how many glasses are there?
- Oh.
- [Mike] Go on, Ebbers.
- Normally one would just enjoy from here.
This is gonna be sloppy.
(liquid trickling)
- Cheers, boys.
- Cheers. - Cheers.
- You definitely want to share a bomb, don't you?
- Yeah, you do, that's like drinking-
- [Jamie] Pure chocolate.
- Oh, that coffee-
- The coffee's good.
- Comes through like a stonker at the end.
Great job, mate.
That worked!
- So cakepopsqueen doesn't just make lovely looking
chocolate things for the internet.
She also makes them in real life for real people to buy.
Her own business, Zoey's Delights.
- [Mike] Oh, cool.
- Yeah, the thing is, now we know it's worked,
he could set up his own business and then I thought,
no, he can't because he can't copy Zoey's Delights
'cause then it would be Ebber's Delights.
And that sounds horrific.
(Mike chuckling)
(lighthearted music)
- Come on in, Spaff
- Baked feta pasta.
It's been everywhere, everyone's done it.
We're the last people to do it.
I think we know what this is like
but shall we have a look anyway?
- Let's do it.
- We could have chosen any one of millions
of people to look at their baked feta pasta.
But we're looking at Cooking with Ayeh.
She is an incredible foodie creator.
She's got tonnes of really, really great stuff.
And I don't know what it is about hers
but it just looks fantastic.
- And it's all just done in that pan, right?
- Everything's done in that pan.
And then I add cooked pasta to it.
Job done.
- No, not job done, what's your twist?
- I have two twists.
Number one, now lots of people who do this use oregano
as does Ayeh, we're mixing it up.
We're going for some slightly different flavours.
We're using sumac.
- [Mike] Interesting.
- It takes it somewhere different.
And I think the simplicity of this dish
is the tomatoes and the feta and the garlic
and then you can play around with other aspects.
The spices, also twist number two, the pasta shapes.
And I picked a shape that reminds me of Mike.
It's called Gigli Al Bronzo.
(Mike laughing)
Pronunciation may leave something to be desired.
- Okay, fine.
Well, I don't buy any of those answers, but go ahead.
(Jamie chuckling)
- [Jamie] Tomatoes, garlic in, oil, sumac.
- This is already a
bizarre recipe.
When I first saw this, I was like feta,
not a cheese I'd associate with Italian pasta dishes.
You're kind of already doing a mishmash.
So to go again to something like sumac, it's kind of cool.
- I've put my block of feta in there,
seasoned it with some sumac,
poured some oil over it and that can now go
into an oven for about 30 minutes.
After about 20 minutes,
I'm gonna put my pasta into that water,
I want it nice and al dente.
Leave that to boil away and as it comes out,
I'll stir it all together.
(bouncy music)
- It smells good.
- It smells amazing.
- Whip it out.
- And this is definitely one of those recipes
that you can mix and match
depending on what fresh herbs you've got on the windowsill.
So you could equally do this with oregano or thyme
or rosemary or basil.
- [Jamie] Oh!
You can see how soft our feta's got.
It's started to...
- Mush it, mush it, mush it!
- Wait! - Why?
- [Jamie] I need to take my garlic out of its skin.
- Okay, sorry.
- It does look good though.
Squidgy golden, but protected from the skin.
- [Mike] Oh, yeah.
- See how soft
that was? - Oh, you tease.
- [Mike] Smoosh it properly, yeah.
- Do you want a third twist?
- [Mike] Yeah!
- [Jamie] This isn't basil.
- Go to (beep) hell!
- That's parsley because it goes better with the sumac.
Pasta going in.
- [Ben] And those bell-like flowers
with those ruffled edges are gonna be perfect
for that sauce.
Put some of that pasta water in there.
- [Mike] Wow, that looks good.
- [Jamie] How's about that, how easy was it?
- I mean, making a really good pasta sauce is not hard
because of that delicious, wonderful starchy pasta water.
- [Ben] It looks great, Jay.
- [Jamie] You want a bit of parsley.
You want a little bit of sumac.
- [Mike] Oh, he's even finishing it with the sumac.
- And I would say that is, ta, and indeed, da!
(Mike laughing)
(upbeat music)
All right, boys dig in.
- Can't wait.
- Cheers.
- Buon appetito.
- That sumac is so zingy.
- [Jamie] It's really citrusy, isn't it?
- Yeah.
- I would never think to put feta in a pasta dish.
It just doesn't, it's not the cheese that comes to mind
but it works so well.
With the saltiness and the creaminess once it's melted.
- It's one of those things that every few years
an idea comes along and it's just not
what you'd have expected but it lands so well
that everyone wants to try it.
And when they try it and they get these results
you can see why it takes off.
It's a bit of a game-changer.
- Well, Mike, you're up.
- Yes, I am.
(upbeat music)
(audience applauding)
So, let's have a look.
Okay, so this is from a creator called, audreysaurus,
who is amazing by the way.
Her account basically features recipes and food
that you just want to eat.
But the trend that I'm looking at specifically
today is candied fruit or tanghulu,
a method of candied fruit from China.
It involves sugar work, it involves boiling sugar,
it involves tempering sugar
or taking the temperature of said sugar and basically
candifying fruits.
Audrey does this to strawberries
and the sugar syrup is see-through.
They look spectacular.
I'm gonna try it with lots of different things.
So let's see.
So first thing, I'm going to chuck a load of sugar in here
and then I'm literally just going to put enough water
for it to coat it and cover it.
And basically what I wanna do is bring this up to a boil.
You're gonna boil off the water so that the concentrate
that you're left with at the end is between 80
and 90% sugar.
See, I know the theory, but the execution
will be tricky.
- It needs to be hot enough to give you the crack.
But if it's too hot,
you don't have the glass mirror-like shine and see-through,
you end up with caramel, which is amber or darker even.
- Speaking of pinch points.
(plate clanking)
Wanna hear my twist?
Salad.
What if I could take something like a radish
or even worse, celery.
(friends chuckling)
And candify them?
Sweet, salty, what if we could create salad
that tastes nice?
(speaking in foreign language)
- Sceptical.
- This needs to come up to 148 degrees
then I'm gonna whip this out, dip it in the water
so that it cools the bottom of the pan.
And then hopefully it'll give me time to do some dippy,
dippy, cooly, cooly, glassy, glassy.
Yummy, yummy.
(Jamie giggling)
- Olive, olive.
(Jamie groaning)
- Oh, no!
Okay, it's coming off, it's coming off
'cause I can see it starting to colour.
(water sizzling)
(dramatic music)
Bubbly, okay.
(friends chuckling)
Right, what are we doing?
What, shh!
- Not panicking.
- No, we're not panicking Ebbers.
Why would we do that?
Okay.
- [Ben] Okay, now put it on the board, on the table.
- Damn it, there's a tiny bit of colour.
So I've already naused this up.
And let's do what Audrey did
and just start with a lovely strawberry.
It's got a bit of a tail
but whatever this is experimental.
- Looks great.
- [Mike] That looks great, okay, we're in,
we're in, we're in!
- Do some grapes, grapes will be good.
- It dries really quickly, doesn't it?
Okay, it's going on, wow, that's got a big tail.
Okay, so this has dried really quickly
and it's got very, very unworkable very quickly.
- I think when you put it in the water to cool it off
a little bit, and then you put it back in the water
to cool it off a bit too much.
I think, just literally a tiny dab,
just to take the edge off it.
We could go again with sugar.
- Yeah.
(energetic music)
(water sizzling)
The sugar thickened up too quickly.
So
rule is, go quick, go fast.
One radish, tick.
Next, an olive.
Oh, look at this.
Boys, I'm flying.
Oh, it's thickening up already,
that's just going straight down.
Right, what else should we have?
Let's have a bit of celery, candied celery.
There's a great, shiny gloss on these that's for sure.
- The other thing that's worth noting, Mike.
- Yes. - And
I've only realised this through watching you
is that all of that cooled sugar you're dropping back in
to the plan, which means that's then causing lumps
and bumps and crunchy bits in your liquid sugar.
So I think once you've got your main in,
drip, drip your strands elsewhere.
- I think I'm out.
I think I've pushed my luck.
Right, okay, so some lessons have been learned.
Hey, do you know what?
High water content fruit does not work
'cause the kiwi fell straight off
and also it's just left a puddle.
What can I get you guys?
What would you like to try, should we try an olive?
Cheers, not looking forward to this, but hey.
(olive crunching loudly)
- [Ben] The concept works.
- I will tell you though.
- It takes the edge off an olive, doesn't it?
- It turns the flavour of an olive
into something really quite nice.
- It's very tasty.
Okay, okay, Ebbers have a radish,
Jay, have a bit of celery, cheers.
- Candied celery.
(celery crunching loudly)
- No.
- Yes, radish is actually really nice.
- Celery is not good at all.
I don't feel like the celery works.
It just tasted of really sweet and then you bite through it
and then it tastes of really celery,
but like slightly stewed.
- Oh, 'cause it was cooking it.
- There was no crunch from the celery itself.
You got a crunch from the sugar.
Strawberry.
(strawberry crunching loudly)
That is amazing.
The strawberry in taste and texture was perfect.
Everything after, as the sugar started to solidify,
was thicker and thicker and thicker, dried less,
and I think that also had an effect on the crack
and the glass-like hard candy snap.
I'm gonna do this again.
I'm gonna take some photos to prove that I did it.
So that night, I tried again, many, many times.
I tried drying the fruit as much as possible.
I tried dipping the fruit in the sugar all
at the same time to avoid double-dipping.
It didn't work.
The fruit was still too wet and it changed the temperature
of the sugar when it went in, which led to crystallisation.
However, I'd learned so much,
but there was no one here to tell.
- Right, over to you guys.
Did you enjoy that experimentation
as we went through all that?
If you did, give the video a like.
- And head over to our TikTok account,
we are, sortedfoodofficial.
Give us some love.
- Yeah, if we get enough love, we might keep doing it.
So you can always make it a little bit wetter
than you think, 'cause it's gonna absorb it
in the next minute or two as you serve it.
- WAP.
- [Ben] Wetter.
- Wet ass pasta.
- [Mike] It's pasta.
(woman giggling)
- What was that, the reference that you got?
What was...
- No, Ebbers, you do not wanna know.
I'm telling you now, don't worry about it.
It will blow your poor little mind.
- There's some Ebbers in this house,
there's some- - I've got the SafeSearch on.
(woman laughing)