Hello.
We're SORTEDfood, and this is FridgeCam.
Today, this happened.
I really hurt myself last time I did this.
Just so you know.
It's all about the preparation.
Go on, mate.
As always, if you're enjoying the battle then give it a like.
And don't forget you guys get a vote in the poll at the end.
Right, let's go head to head to head, over Bao buns
It's 2018, and these guys are still normal.
Today they're battling for King of the Bao bun
by coming up with their own recipe each.
They're all starting with a needed and proven dough,
and I'll judge them at the end.
Let's do this.
For me a Bao bun has to have certain things.
Texture.
It has to have a creaminess.
It's gotta be delicious.
And also, it's got to make you go, mmm.
And therefore, I'm making a sweet Bao bun, inspired
by Korean fried chicken, but it's not fried chicken,
it's fried pineapple.
And it's got sour cherry.
It's got creme anglaise, and it's absolutely phenomenal.
And it starts by souring the cherries with lemon limoncello,
some cinnamon, and some honey.
For me Bao buns are all about balance.
You need something a little bit sweet.
Candied pork.
You need something with a little bit at a tang.
Sweet corn salsa.
And you also need something with a little bit of heat.
Tabasco mayo.
Mmm.
[INAUDIBLE] really, as a flavor compilation,
because the bun itself you got to pack it full of flavor.
It's like a whack in the face.
But also it's very well balanced.
For a man like yourself--
It is very well balanced.
You are very well balanced.
Exactly.
Yeah.
Have you seen him do a cart wheel?
I want to see him do a cart wheel.
It's phenomenal.
Go on, mate.
[CHEERS]
All right!
Delicate!
Let's get some pork on the go!
My aim with the bao buns was firstly the shock.
With some charcoal bao buns.
But to counteract that really dark and rich bun,
I'm going for fresh, vibrant flavors.
Really herby.
With some beautiful seared tuna on top.
Now I'm going to stuff my bao bun pretty quickly,
but before I do that, let's focus on some pickled cucumber.
Simply, deseed this, chop it finely,
and then soak that in salt for about half an hour.
Whilst that's on, I get my vinegar
on the go at the same time.
It it.
Eat it.
Go on, eat it.
Ooh, it's delicious!
So.
We got pale ale, honey, soy-sauce, barbecue sauce,
star anise, and orange juice going into a pan,
with pork belly.
I'm just going to cook it at a really low temperature for two
and a half to three hours.
It's going to get this Mmph!
It's technical time, it's mmph!
OK, so this is a pre-made Creme anglaise,
but, in order to bring everything together in time
and make it taste delicious, I thought,
I'd buy this, but then make all the rest of the stuff.
So.
I take the creme anglaise that I've made,
add some cherry brandy, and some star anise,
and then simmer that, bring it up to boil, bring it back down,
leave it for 10 minutes.
Now It's important to point out that this charcoal isn't
straight from the chimney.
It has been activated.
What's that mean, Barry?
I have charcoal powder, it has no flavor,
odor, off after taste, so this is purely for aesthetics.
That's Barry Taylor, isn't it.
This is so Barry.
Do you want to see how black this makes the dough?
Oh wow.
That is appetizing.
It's like tar, innit?
It's important to point out that before I potentially ruined
this dough, it was perfect the way it was.
Which is a lovely dough recipe.
It's the same one we're all using,
you can get the recipe down below.
Onto our sweet corn salsa, which starts
with burning some sweet corn.
Have you come up with a recipe name for this?
How about irritable bowel syndrome.
Don't want anymore?
No, I that's it.
That's good.
OK, cool.
This sweet corn is taking so long
to char, I'm going to set dice up some chilies,
and make some radish batons.
My corn on the cob, is blackened and charred.
But it's not cooked all the way through.
It's going to give us a nice crunch.
Now you need to cut it off the cob,
put it into the mixing bowl, little bit olive oil, [KISS]
It's up pineapple time.
Gotta cut this into a little thumb sized squares.
I've got some coconut, because those types of things
also go together well, I'm going to toast it now.
And then dip it in pandan to make it go green.
Right.
Time to panet.
Pineapple chunks.
Flour, eggs, panko breadcrumbs.
Do you get points for imagination?
You get points for concept, execution in the kitchen,
and then overall satisfaction, I guess.
Let's talk bao buns.
I've got the same bao dough as Barry,
except I've not ruined it by adding charcoal.
I'm going to split it down into 75 gram portions, rolled out
so it's nice and flat into an oval,
add a little bit of groundnut oil.
Fold it in half, and then let it prove for a little while.
Second proof.
And then we're going to steam it for about 20 minutes.
Put in your mouth, eat it.
Win the battle.
Hard home.
Sleep.
For my filling, is a delicate balance
of some coriander, some mint, some diced daikon,
and an avocado paste.
All combined with a little bit of seasoning,
and some lime juice and lime zest.
Hopefully this is well balanced, if not better balanced
than Jamie [INAUDIBLE].
How can you be better balanced than this?
What happened.
Nothing.
Absolutely nothing happened.
Wow.
Yeah.
You definitely said diced daikon.
That's definitely not diced.
Hey, it's exactly what I wanted.
Just making observations.
Now let's talk bao buns.
This is what James showed me.
Is he, wizzy, let's get busy.
Now.
This better be good.
No misdirection.
That's a different ball.
Where'd you put the other ball?
Where is it?
Where'd you put the other ball?
I've only got one down there.
Good point to mention in this now,
that this has been enriched with coconut milk also, as milk.
For extra coconutty flavor.
Often 2 and 1/2 to 3 hours, the pork has come out.
All I need to do now, take the pork out,
we're going to chop it up roughly.
We're going to put the saucepan on the hob to reduce the sauce,
then we're going to fry off the pork, get it all nice
and crispy.
And then glaze it with the reduced sauce.
This bit is a major bit of my recipe.
I need my tuna to be perfectly pink inside.
Beautifully seared on the out.
Now to do that, I'm going with fridge cold tuna,
and a searingly hot pan.
And like seconds on both sides.
Woo!
You got black crabs.
They look ridiculous.
They look like stones.
Can they look any more appetizing?
They look like those hot stones that you cook steak on.
Wow.
They have not prooved.
Never mind!
I thought I'd finished.
But I'd forgotten the thing where I'd started.
The pickled cucumber.
It's all about balance.
[RASPBERRY]
As ever with these battles, three phenomenal efforts.
I think you should all take a bow.
Good soft bao.
I mean this in a good way.
Is chewy pork.
And yet you get the kind of pop and sweetness
of the charred corn.
What I like about that is that the barbecue sticky juices
go into the bao bun.
That is so nice.
That is a damn good bao bun.
Remember we are judging about bao battle.
It is the softest, fluffiest of the three.
How can you compare?
I know.
I know that.
I'm glad you got the cucumber there
because you need that kind of sweet pickle vinegar.
Fresh innit?
Nice.
Well executed.
It looks inviting.
If I saw it on the menu, I'm want to try it.
And now that I've tried it, I would want to try it again.
And then when it comes to dessert bao,
I like it when we push the brief.
Providing it delivers, and it's not
just sweet for the sake of being different.
So we'll see.
This one has more texture.
Here you've got the crisp, fried pineapple, that
is great, with a very soft bun.
I'm not tasting pandan.
It's a shame.
I like it.
But I can't taste it.
But it there, it's giving a fleck of color.
OK, I need to pick a winner.
Mm.
It's really difficult. I would say, third, second, first.
Yes!
Gah!
But I only get one say, you guys get
to vote on the poll on YouTube, too.
So go and give it a vote, and then we'll get percentages.
And then we can actually look exactly who's the most popular.
Oh, I love numbers.
[LAUGHTER] Don't get all sulky.
It was a very tasty Bao bun...
It was a very close third.
I just thought that the charcoal was really interesting and that Jamie's flavour combo
absolutely nailed it today.
Still third though!
It has got us thinking though about all
of the wonderful things all over the world that we'd still love to try.
Things that are on our bucket list.
If you've got some great ideas about what should be on your bucket list
Then you should comment down below.
And we will be there, in the comments, a lot more excited than Mike
... reading them all.
So do please, comment down below.
Join us next week and we'll try and put a smile on his face!