- Hey everyone, Ben here
with a quick message
to say that the awesome team at our warehouse
have just reopened,
which means as of today,
our latest cookbook, "Cooking To The Beat,"
can now ship to everyone.
So if you'd like to get your hands on a copy,
there's a link in the description box below.
It's really cool.
It's a book with 15 chapters,
each one designated to a different genre of music
and a bunch of recipes inspired by that music.
A lot of fun to cook along with
during these isolation times
because we also created playlists
with those themes and genres of music.
Now onto today's video.
This was filmed before the lockdown,
but ironically we did it all around tinned foods,
so hopefully there's a few ideas
for you to use up some of the canned goods
in the back of your cupboard.
Enjoy!
(upbeat music)
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Join our community where everything we do starts with you.
- Hello, this is FridgeCam and this is Michael
and this is Ebbers.
(laughs)
- Tinned food gets a really bad rap.
We ask ourselves in this episode, "Why?"
- Yeah, it's got a really long shelf-life
and there's loads of things you can do with them.
Maybe I can change their minds.
(contemplative music) (can opening)
- Lads, today we're tasting tinned food.
- Oh. - Yay.
- [Barry] Oh, come on!
- And I think that is probably a fairly normal
perception of tinned food.
However, I've gone out and got some
very regular, everyday tinned food,
some more unusual, new tinned food to us,
and we're gonna see if we can change those perceptions.
- Let's get this video in the can.
(crickets chirping)
(sighing)
(air whooshing)
(upbeat music)
- Simple rules: Jamie's cloche first.
That is going to be some tinned food.
And then I've put some ideas under cloche two,
Mike's cloche.
- Ben really wants to show off today.
He's been trying really hard.
- No, see, don't big this up.
(laughing)
Tinned theme number one.
- Oh, okay.
- This is exactly what I'd expect to be in a tin.
- Can I try and guess what we got?
Peaches. - Incorrect.
(laughing)
- Straight away!
- What's commonly referred to as fruit salad?
- [Ben] Yeah, or fruit cocktail, that'll do.
- Is that rhubarb? - No.
- Oh, one out of three ain't bad, isn't it?
(laughing)
- Try some of those, and see what you think.
It's often got pear. - Pear?
It might have some mandarin.
It might have some peach in it.
Pineapple, you're right. - Yes!
- See J, why do you love that so much?
- Because it takes me back.
That is incredibly nostalgic.
- I definitely think that's one thing that tinned food
has going for it, is nostalgia.
- What on earth is this?
It's gloopy. - Mango.
- Answer me this, though.
You like it, but you'd never buy it now-
- No! - Would you?
- No. - Exactly.
- No. - So, you know.
- I'd buy tinned peaches for myself to snack on,
but I would never get them out to entertain anybody with.
I would never show them off.
- I think it's true.
We're almost ashamed of tinned food.
One thing that I think is brilliant in tinned fruit
is you can get tropical fruits that
again are perfectly riped.
So, mangoes, lychees, in that case guava.
You can get durian and jackfruit in tins.
It means they're always gonna be consistent.
They're always gonna be ripe,
and you can get tropical fruit at a very affordable price.
- [Mike] So what's supposed to be under here?
- [Ben] Some uses of tinned fruit.
- [Mike] Okay.
- Oh, I wasn't expecting that.
- So we have a peach coulis,
just a tin of peaches blended up.
Perfect to add to a little-
- Oh, yes!
I never should've doubted you.
- Lift, there you go.
(laughing)
- Usually two part Prosecco,
one part, whoa!
Goodness me!
- Cheers. - Cheers.
(techno music)
- That is very good.
- That is excellent.
So what do we have here, Ben?
- You've then got a chocolate cherry pot.
Tinned cherries are genius
because they're already pitted for you.
So they're saving you a lot of time.
- [Jamie] Easy.
- And because of the heat treatment of the canning process,
slightly softened.
So I've just put five cherries
in the bottom of dariole mould,
filled it up with a chocolate mixture and baked it off.
Chocolate cherry.
- Okay, let's do this.
This fondant is overcooked, Ben.
- [Barry] It's not a fondant.
- It's a cheeky chocolate cherry pot.
- If you made that
for somebody coming around for dinner or whatever
they're never gonna question you go,
"Did you use tinned cherries, though?" all right.
- Yeah actually, that's true.
- That's delicious, no one's going to know.
And the same with the bellini.
- And three for three.
I just blended up the mango pieces
with the mango juice that comes in the tin,
added a little bit of root ginger and an egg white.
Blend it up and then freeze it as you churn it, sorbet.
- Why did you add the egg white?
- It just stops it crystallising too much,
that you get hopefully a softer sorbet.
- Very, very nice. - That is also great.
What you've done there, Ben,
is take something that is already fantastic-
- No, you haven't. - And made it even better.
- But you have made it good.
(air whooshing) (techno music)
- Oh, it was bound to be wasn't it?
- So what's putting you off tinned fish then?
- Fresh fish is great, because it doesn't smell of fish.
- Yes. - You cook with it, delish.
- Yes. - Delish fish.
- Delish fish. - Doesn't smell like fish.
- Yes. - Tinned fish smells of fish.
- It's almost like- - Get it off my dish.
- They sealed the fishiness in.
- You do a lot of talking,
not a lot of eating.
- [Ben] That's sun-dried tomato.
- Oh, it's infused with sun-dried tomato.
- So while you're eating that,
one of the things that is in huge decline at the moment
are the sales of tinned fish in the UK.
And that is why I think a lot of canning companies
are finding new ways,
smaller portions, no-drain for less hassle,
adding flavours to it
to try and rejuvenate the tinned tuna market.
- That's really very nice, isn't it?
- That is very good.
Also, that's perfect for lunch.
- Yeah. - Or you could buy that
and some salad.
- Tuna's my go to meat.
Like if there's nothing else fresh in,
I always have a tuna pasta,
tuna salad, tuna sandwich.
- Tinned crab tastes better than it smells.
- 100%, that is why you're here,
for insight like that.
- (laughing) Thanks.
Oh, yeah.
- I'll go on then.
Hey, come on.
- I do like anchovies like that, on a pizza.
- Oh, they're really salty,
but they taste like sea water salt, don't they?
They taste like that's ocean salt.
That's not-
- Yeah. - Do you know what I mean?
- Yeah. - There's a difference.
Inspire us.
Oh (beep) - Oh, why would you do that?
- Mike, remember when I took you to Lisbon?
- Yes.
- The thing in Lisbon and Portugal and Spain
is they really celebrate tinned fish.
And they are premium.
And there's even bars over there
that serve nothing but tinned fish.
The walls are lined with it.
You just pick the tin off the wall.
Basically you pay at the end of the meal
based on the amount of tins you've opened.
I also bought these,
comes in a box, in a tin.
It's tinned tuna.
The sardines, you're looking at sort of $4.50,
5 pounds a tin.
And that tuna is closer to £7.
So they are meant to be enjoyed straight from the tin.
- Part of me thinks,
"I wanna know what a premium sardine tastes like,"
even though my other part of my brain goes
"It's gonna be minging Mike."
(laughing)
Cheers!
(techno music)
- I actually really like that.
- Good! - Oh, really?
- I actually really like that.
- That was not supposed to happen.
- They are much nicer than the normal ones though.
I think, you know, when somebody opens a tin of mackerel
or sardines within a 50 metre radius
and you're just suddenly like (gagging).
- [Mike] Oh, no!
(laughing)
It just smells like a bowel.
Eppers, you're mental.
- No, I'm not mental.
I said we can't open it inside.
It's entirely Barry's fault.
(beep) (laughing)
- So this is tuna.
- [Ben] That's a seven pound tin of tuna.
- Oh, wow!
- Different league, boys.
- For me, it's a lot of money for a tinned tuna.
But, now what my perception of tinned tuna was
has been changed because of this tinned tuna.
- Yes.
- Hot handle, tinned crab.
Cream cheese, some herbs, some chilli,
some garlic, some lemon.
Rolled in fresh pasta.
Lined in the dish, topped with a little bit of tomato sauce,
another tin,
and then topped with some cheese and gratinated.
And what I would say,
in a dish like that,
I challenge you to notice the difference
between tinned and fresh crab.
- [Mike] Oh, you can see the crab in there.
Oh, it's good knowing a chef, isn't it?
- Oh, is there some citrus in that?
- [Ben] A little bit of lemon.
- Yeah, I thought so.
- Is there some pasta in that?
Is that some crab in that?
Oh Ben, I believe you've seasoned this.
(laughing)
- That is delicious.
I think you're right.
I don't think you'd be able to tell
that that's tinned crab at all, whatsoever.
(air whooshing)
- [Ben] Category number three..
- Oh, FFS!
- If there's one thing better than tinned fruit,
it's tinned meat. - It's not.
(laughing)
Be honest.
- SPAM is amazing. - No it's not.
- Corned beef is fantastic. - No, it's not.
- Yes, it is. - I can't wait for this.
Oh, you're a freak of nature.
You are a character.
(laughing)
You must be.
- [Ben] There's something fun about the tinned corn beef
'cause it's still comes with a key.
- [Barry] Yeah, demonstrate how it works.
- I think you put that there like that
and then you twist it.
- [Mike] All the way around.
- And it goes all the way around
and provides the sharpest thing known to man.
- I've never done this ever.
- Have you not? - This is genuinely new.
I don't think I've ever bought SPAM or corned beef.
- You've not lived, mate.
- [Ben] The canning process was designed
a good 60 years before the can opener.
(laughing)
- That is the one bit that I don't like
is what is this white (beep)?
(laughing)
I'll eat it because it's still (laughing)
- I've never liked corned beef.
It reminds me of primary school, and it's not nice.
Oh, it really takes me back to being just miserable.
- Primary school?
Lift the cloche and just look.
It's not the most inventive thing,
but it is delicious.
- Oh, yes!
- [Ben] Corned beef hash.
Onions, potato, corned beef,
parsley and even another tin on there,
baked beans.
- [Mike] Right, how on earth have you cheffed this?
- That's a touch nice.
- [Barry] Have you ever tried this?
- Chopped elk meat.
Hey, you know that white stuff that you eat anyway.
Well you've got more of it here, mate.
Lucky you! (laughing)
That's really nice.
It's not nice enough to convince me of SPAM or corn beef.
(techno music)
Okay, here we go.
- Elk meat. - Smells nice.
- Cheers. - Cheers.
(techno music)
- It's beefy. - Really gamey, isn't it.
That rich, irony,
but also that fat
makes it really creamy and really delicious.
- What's crunchy in it?
I'm getting something crunchy.
- I think you've lost a filling.
- Oh, I may have got a bit of antler or something.
- Yeah, you might've.
(laughing)
- I like that. - That's nice.
- I can imagine that spread on toast.
Or like a pate sandwich with salad cream.
That'd be- - I know you think
you're representing the regular guy,
but you're not.
You're the only person who eats like this.
- I'm me, and I'm not ashamed of me.
And you shouldn't try and shame me for being me.
- I'm not, but I just still can't understand.
- I like tinned meat!
(playful music)
- Oh, that's a biggun'.
(laughing) (playful music)
This better not have that chicken in it.
- It looks really,
oh, what is that?
(dramatic music)
Right. - Okay.
- I still have a feeling it's gonna go over the edge of that.
- Right, so it's condensed milk and what?
- [Ben] Tinned food.
(dramatic music)
- This is dog food.
This is dog food. - What the (beep) is that?
(dramatic music)
- That was a proper (sloshing)
(dramatic music)
- I think that's it, you're done.
- Oh, no look there's that bit.
(playful music)
(dramatic music) (shrieking)
There's a surprise at the end.
- [Ben] Have you got three in yours?
I only got two in mine.
(laughing)
- Don't touch it! - Mate, it's really solid.
- [Ben] Lift the cloche.
- Oh, so we're not just eating this?
- No, I wouldn't eat that.
I'd lift the cloche and look at it once it's been-
- Wait, one second.
Hey, mister tinned meats.
(laughing) Thoughts?
- I want the SPAM back.
(upbeat music)
- This is from the Good Food Network,
and it is their premium duck leg confit.
(upbeat music)
- That is confit duck?
How have you turned that into that?
- [Ben] I put it on a baking tray and put it in a hot oven.
- Cheers. - Cheers.
- Tender duck with a crispy skin.
- Couldn't really tell the difference
between that and confit duck that I've had in the past.
Now I'm not an expert by any means,
but as a complete normal it's really delicious.
It's really tasty, and it's really tender.
I'm fascinated at how much that costs
'cause that could be a game changer.
- You can buy a whole duck for ten quid.
- And a slow cooked duck leg confit is seven pounds.
That's one duck leg.
- Yeah, so how much is a tin with three legs in it?
Also, why are there three legs?
- So that tin with that number of legs in it
is also a tenner.
So it's not particularly cheaper.
- There's no denying.
We both agree that this is delicious.
- It is.
- Knowing that you would have to go through this period here
(laughing) to get to that.
Does that put you off?
- Yes. - 'Cause it does me a bit.
- Yeah, massively.
- So, what's interesting is
you're comfortable with premium fish in a tin,
but premium meat in a tin you're less...
Is that the conclusion?
- Tin food absolutely has a place.
Very useful, cheap.
Right, I forget how affordable and how economical it is.
So the more I know of what to do with these tins,
the more I can actually save money
by using them properly.
I think at the moment I'm just restricted by knowledge.
So can we do some more of these things please,
with possibly less duck leg?
- I think there's always a place for it
'cause tinned food is convenient,
it's consistent, it's always in season,
it's often more affordable.
But that's not to say you can't have premium things in them.
You just need to know what to do with them.
- You just need to know what to do with them.
- Isn't that just life? - Yeah.
(laughing)
- It's us holding us back.
Welcome to Sorted.
I've had my mind expanded
out of just tinned sweet corn and baked beans.
- Excellent, and as always we love to hear from you.
So if you've got tins lurking at the back of your cupboard
that you think we could come up with some recipe hacks for,
then please do comment down below.
- But until then,
we'll catch you on Sunday at 4:00 p.m. for our next video.
- Until then, goodbye.
- [Narrator] We've also built the Sorted Club
where you can get tonnes of foodie inspo
using the Packs mid-week meal app,
discover and share restaurant recommendations
using the Eat app,
listen and contribute to our Feast Your Ears podcast
and send us ideas for new cookbooks
you'll receive throughout the year.
Check it all out by heading to sorted.club.
(techno music)
And now a blooper.
(beeping)
- So we've had tinned fruit, tinned fish,
tinned beans, tinned-
- Something else beginning with F.
Farts.