(oil sizzles)
- Hello, and welcome to SORTEDfood.
Today it is chefs versus the internet.
- Here's how it works.
We challenge Ben
and the incredible chefs here at SORTED
to create the ultimate version of a dish or recipe element.
- And then we'll let the normals go wild on the internet
and gather all of your expertise and experience
and consolidate that down into their version.
- And we're not alone.
Again, we are joined by
Chef Poppy O'Toole to judge a winner.
- And it is not only Chefs versus YouTube,
but it's also in a Yorkshire pudding showdown.
(upbeat music)
- Okay, chef... normal... please start cooking,
in Three...
- Two...
- One, Yorkshire. - Pudding.
(alarm buzzes) (judge laughs)
- So, starting off. Whole milk and water
from the advice I was given on YouTube,
the water helps create a crispier Yorkshire pudding.
I've got milk. Then I'm going to crack in eggs;
four of them. Give that a whisk up.
The reason that there is water into the batter was because
it makes the Yorkshire's rise up higher
and therefore become crispier.
- Oh, so a more rapid rise,
therefore more crispy tops rather than
it makes the batter crispy.
- Pinch of salt into the flour.
And then whisk as I add the eggs, milk and water.
- Oh, look at that wrist action.
(upbeat music)
- So mine isn't really a recipe, it's a ratio.
It's the way I've always done it. And it's equal ratios.
One, One, One, pick a vessel.
It could be a thimble, a ramekin, a mug or a bucket,
and you do the same of plain flour.
Egg and whole milk. It is seasoned with salt.
There's one twist on the egg. I'll come to that in a second.
- Please tell me, you're making this in a bucket.
- I want him to make in a thimble.
- No, but that is how we used to do it.
In the restaurant.
We used to - In a thimble?
- use a bucket of each, whack
it in a huge bucket - Did you used to work
in a doll's house?
- and then a small jug.
And it's that much plain flour. Don't pack it in,
just kind of roughly fill it and level it off.
Same of beaten egg,
except I'm going to get about three quarters of the way up
with whole leg and then topped up with egg white this bit.
Same as Mike. Just kind of beat it in
and then the milk a little bit at a time.
And then this batter needs to rest.
You can have it rest just an hour or so.
Room temperature while you crack on with everything else
for your roast dinner, or make it the night before,
whack it in the fridge and just bring it out
of the fridge to come up to room temperature
before you need it.
- I am going to rest this for half an hour out of the fridge
because people were saying it will rise more so
if the batter is at room temperature than if it's cold.
- You seem exhausted, mate.
- I'm knackered, I'm sweaty.
- Muffin tray on a tray to catch any spillage.
And then I'm just going with vegetable oil
and I'm putting a fair whack into each hole.
I'm gonna put it into the oven at 240 degrees Celsius.
So it's really hot for about five minutes.
Until it's practically smoking. Then the batter can go in.
- Sorry, curve ball time.
- Oh God. There we go.
- I was told to add herbs through the mix for added flavour,
and I've never done that before. So experimental time.
And on top of that,
I was given another tip to add demerara sugar to the batter
to help it cook quicker and more golden.
- I think it works.
It's just a batter like pancake or crepe,
slightly less flour, or even a clafoutis.
- Nice or naughty to say, isn't it?
- It does, it does. - Why is clafoutis naughty?
- Just feels, I feel like it's naughty.
- Sounds like - A clafoutis.
- a sexually transmitted disease.
- It does. That's what it is.
- So now I'm going to rest that for half an hour.
- So that's 24 hours of resting?
- About 18.
- About 18 hours of resting.
- Basically overnight.
- So that's had 24 hours.
- No, about 18. - 18?
- The point is like,
if you're going to be doing like a Sunday roast
or a Thanksgiving or Christmas dinner or something,
you don't want to stress around,
this is something you can do the night before,
get it out the way you use the pour, pour, pour. Job done.
- Will it make any difference to the final product
by resting overnight?
- Yeah. - It will? How?
- The gluten has rested. It's hydrated fully.
So like the half process of kneading bread.
And if I'm honest, it's just the way we always used to do it
in the restaurants.
Used to do it in the hotels. Used to-
- So he doesn't know that... - Used to do roast
- He doesn't know.
- Roast dinner and Yorkshire puddings for 180
and we would do it in a big bucket.
And we would have a big immersion stick blender,
and we do it all the night before.
- I feel that my half an hour,
isn't long enough now but I'm gonna have to go with it.
'Cause it's what I was told.
- My veggie oil is nice and hot. I'm going to open the oven,
Pull the tray out slightly and pour it while it's in there.
Three quarters full, back into the oven and cook it
for 10 minutes and turn the temperature down to 220.
- Well played. That looks satisfying.
- What fat are you using?
- This is goose fat, more of the comments,
animal fat inparts, just so much flavour.
The good thing is it's still has really high smoking point,
which is exactly what I'm going to do now.
Get it into the oven, get it really, really hot.
Then take it out, pour my batter in.
So temperatures, what are you going for?
- As high as the oven will to start off with 240,
to get the oil hot, then add in the batter.
But as it goes back in down to 220, 10 minutes,
and then I'm going to do the cardinal sin
of opening the oven,
turning them round and finish cooking for another five.
- Turn them around? - Oh.
- What do you mean? - Love that.
- Like that? Or like an upside?
- Oh no. Like the former, the former.
- Yeah, just the twist.
And they are currently rising, but not set.
- One thing I noticed that you fill them to the brim.
- Well, there was a good amount of oil
and then they go crispy almost like immediate tempura shards.
That's what they look like. But trust it.
There's enough batter in there that will rise up.
- Oh, Ebbers.
They are looking good.
I don't have the confidence to do what Ben does,
which is like open it,
pull out the tray and then pour it on the tray.
I have to take it fully out and then close the oven
so that all the hot air doesn't escape.
Get it in, get it in, get it in, get it in,
get it in and get it in.
- Poppy. Goodness sake.
Hold it again. You're a professional.
What's the problem?
- You're shouting 'get it in'.
- Get it in, get it in, get it in.
- Slide it in. - Slide it in hot stuff.
- Up to the Yorkshire gods.
(upbeat music)
- Poppy. It's time to judge whether or not
the chefs can beat YouTube.
Lift the first cloche, which will reveal the chef's attempt.
- Nervous?
Ooh, oh hello, sir.
- And then the second which is Mike,
with the help of YouTube.
- I mean, we went voluminous and rustic.
- I mean, yeah, you have the quite large, but these do,
I mean the chef ones,
they do look like more like a proper Yorkshire.
These look delicious.
I like the bit of like this bit public crispy batter
on top, which is always good.
A bit of extra.
I do enjoy the ample size of these ones.
Quite large.
- There's always a lot of pressure on making something
like this. 'Cause everyone has their expectation,
what they should be.
And you've only got three ingredients to play with.
- Here we go.
- Pretty delicious. It's crispy.
- Yeah.
Slight soggy bottom as well.
- With a slight soggy bottom, which is nice.
But then the outside of the bottom is also crispy.
You've got the inside soggy, outside crispy, all good.
- What about flavours and stuff?
What's coming through seasoning.
- There's not much more to it. You have, like you said,
you only got three ingredients play around with
and do you really want to mess around
with a Yorkshire pudding?
- Yes. - Maybe not.
- Segue. - Yes, we do.
- Whereas this, I mean.
- I'll be interested to see whether the water made it any
more crispy and whether the Demerara sugar did anything
in colour, taste or crispiness.
- Still got not just a good crunch,
but a good tear.
- It doesn't taste any different.
- I mean, bearing in mind that a
Yorkshire pudding has only three ingredients,
you know that another two,
you'd thought he should have some sort of big difference.
- The fact you can't even notice.
- So in terms of the different techniques that we used
with this using the goose fat,
I didn't really taste a difference.
So I don't think it's worth it.
You might as well just use vegetable oil or sunflower oil,
whatever you've got. But then we did have another batch.
Let me move. This was a different batch of yours,
wasn't it, Mike? - Yeah.
- Which was actually done- - Same better batter.
Same batter, better oven.
- So the oven does make a difference and there are variants,
but I think when it comes down to it just using this method
and the simple ingredients and just getting them into the
oven as quickly as possible on the highest heat
is what works.
- wow? Okay. So poppy, who's your winner?
- Chef's, clear winner. Clear winner is chef. I'm sorry.
- That's fair. - I think that's fair.
- Well, there you go.
YouTube, you've been told. The chefs
do it better and tell us what you
think by commenting down below who should've won.
- As always go give Poppy some love.
All the details to her channels are in the links down below.
And thank you everyone who helped me on YouTube.
I'm sorry that I couldn't bring home the win for you,
but learned a lot lessons, hot oven,
overnight prove the batter.
- Have you ever got to the end of a long day with no ideas,
ingredients, or energy to cook?
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and now for the blooper.
- Oh, I love tea.
- Ooh. - Ooh.
- Oh God.