- [Mike] We are Sorted,
a group of mates who have your back
when it comes to all things food.
From cooking battles, to gadget reviews.
- Ben, it's not worth it!
- [Mike] And cookbook challenges,
to a mid-week meal Packs app.
- [Jamie] Crack your eggs and bake.
- [Mike] We uncover the tools that'll help us all cook
and eat smarter.
Join our community, where everything we do starts with you.
(upbeat music)
(upbeat rock music)
- Hello and welcome to Sorted.
- Now today we've got two of our most normal home cooks,
Jamie and Barry, in the hot seat
and we're gonna challenge them to blind taste test
a selection of ingredients and see if they can
pick the premium and by premium, in this case,
we mean the most expensive.
- They're also going to get to eat some amazing food,
as prepped by our food team, so what a day we have in store!
- Well if there's two things I'm good at,
it's eating and beating Barry Taylor.
(upbeat music)
- [Ben] First up J, as always, two items in front of you:
A and B.
- [Mike] Have a taste of A, tell us what you think it is.
- Mm, okay.
- Ugh.
(Mike and Ben laugh) It's not, it's pleasant, it just had
a little bit of a, gave me a little shiver at the end.
- Excellent, natural yoghurt.
- Absolutely correct.
- It's delicious.
It's very yummy, it's creamy.
- [Ben] Try B and see if there's any difference.
- Oh that's got a different texture to it.
It's more jelly-like.
- Yeah B, it may have even separated very slightly
'cause it feels more watery
and it even had a little, a bit in it.
- A is thicker and creamier than B.
- I think B is ever so slightly more sour.
- It's time to lock in your answer.
Pick the premium: A or B?
- I think I prefer the finish of A,
so I'm going for A as my premium.
- I would say my premium is A.
- Take the blindfold off, have a look,
we've locked in your answer so you can't change your mind
but do you think you've made the right choice?
- I'm wondering whether that separation is more natural
and therefore
more
premium.
- Well we can reveal that A is the premium.
That is Daylesford Organic Natural Yoghurt,
whereas B is Onken Natural Set Bio Pot Yoghurt.
- Both of these are natural yoghurts,
so they've got their probiotics in them.
They've also got no added sugar,
so it's just the natural sugars from lactose anyway,
as opposed to fruit flavoured yoghurts that are
often packed with sugar or fat-free yoghourts have a lot more,
these are natural yoghurts.
- For me, I'll use it as a finisher on a dish,
just a dollop on top of either chilli or a warm salad.
- To be honest,
my usual yoghurt experiences either come in a tube
(Mike laughs)
or they have, it is a pot
but it also has a little side pot next to it
with some either chocolate flakes or some chocolate balls.
- At least we're representing the normalest of normals.
Question is, can you taste any difference when it's served
with something else?
We've knocked you up some delicious granola.
We've got granola, fresh fruits, nuts, coconut flakes
and date syrup.
- And the yogurt's underneath?
- [Mike] Yes.
- Excellent.
- And the reason we've chosen something like granola
and you know, a breakfast item is
it lets that yoghurt kind of sing through.
There's 101 uses for yoghurt in the kitchen,
whether it's marinades, into smoothies and drinks,
it's great as dips but specifically here you might get
a bit more of the nuance of yoghurt.
- Are you tasting any difference?
- It's very very subtle.
- I would have to say that A does look
and feel like the more premium product
and you can tell a difference when you're eating it.
- So B
is generally made from milk that would be
sourced from all over, so a number of dairy cows.
I mean, UK, Germany, Switzerland
and then it has the three probiotics put into it
and on the label they're named.
Whereas the premium one, the Daylesford,
is from Friesian cows, it's organic
and it is from cows that have been grass-fed,
so you know that it's come from that one location
and that one source of milk
but actually the ingredients in both are pretty on-par.
- Let's talk price.
If I were to tell you that the Onken Natural Yoghurt
was £1.30 for 500 grammes,
so that works out at 26p per 100 grammes,
how much do you think the Daylesford yoghurt is?
- Right, four pounds.
- Maybe 40p per 100 grammes.
- It's actually £2.49.
- Oh okay, okay cool.
- [Mike] For 450 grammes, so you're looking at 55p per 100ml.
- There is a difference and you can tell the difference,
so I think if you're using the yoghurt to celebrate
the yoghurt as an ingredient in something like this,
you'll get a much better experience with A
and it's probably worth spending the money.
On a day to day basis where you're chucking
yoghourt into various dishes and that sort of thing,
B is perfectly adequate.
- Thank you very much.
- [Mike] Nice!
- Lovely breakfast.
(upbeat music)
- [Mike] J, number two.
- Yes!
- Have a taste, have a smell, tell us your thoughts.
- Excellent.
(Mike laughs)
Oh yeah, that's good.
- Spongy, is it a crumpet?
- That is absolutely a crumpet.
Now we're not actually talking about the crumpet itself,
we're talking about what is slathered on the top of it.
- Oh please say it's just delicious butter.
(crumpet crunching)
Mm!
Oh it is.
- We've very deliberately picked
something that the butter will stand out with
'cause it melts and drips into the holes.
- Oh watching someone eat a crumpet
with delicious butter on is really painful.
- I'm getting far more rich, creamy butter flavour
from B than I am from A.
- B
is
a more familiar butter.
A had, was it saltier?
I think.
- Gonna have to press you for an answer.
- I think B is the premium.
- I think I enjoyed A more.
A is the premium.
- Right we've locked in your answer.
- I'm not confident though.
- [Mike] Take your blindfold off, we've actually got
the butter in front of you.
- Oh (bleep)!
(Mike laughs)
- Do you feel like you made the right decision?
- Yes
I do. - [Mike] Because of the shape.
- [Jamie] Because of the shape. (Mike laughs)
- [Ben] A is Tesco British Salted Butter,
so we're talking Red Tractor assured, British milk,
turned into wonderful salted butter.
Product B is Sublime Himalayan Salt Butter
from Farmison and Co.
So it is artisanal, it is award-winning
and it is churned in the heart of Somerset.
(bell dinging)
(buzzer)
The question is, when it comes to cooking,
especially at high temperatures,
does it make any difference?
- Are we about to find out?
- Would you like some sautéed mushrooms?
- Oh boys!
Yes I would!
- I'm actually a little bit giddy.
- It smells amazing!
What you have in front of you, mushrooms on toast.
The mushrooms have been fried in oil,
finished off with the butters and some garlic
and topped with parsley and put on delicious crisp toast.
- They taste very very similar,
it's hard hard hard to tell the difference
but B does have
that slightly more luxurious creamier feel to it.
- I can't tell any difference there.
I did, I struggled with the crumpet
and here, it's really hidden, I've no idea.
- All right, let's talk price.
If I were to tell you
that the basic butter
for 250 grammes was £1.49,
so that's 59p per 100 grammes, would you like to take a guess
at how much the premium salted butter was?
- £1.20 per 100 grammes.
- I reckon it's, I'm gonna go for a fiver.
- [Mike] £5.25,
so £2.62 per 100 grammes.
- I would only use that artisanal butter, like I would
do it so I'm celebrating that butter
because I know I've paid a lot for it
and I know that it's really good and it tastes great.
A is a perfect
every day butter to use in cooking
and baking and things like that but even that is
a step up from what I do generally use.
(upbeat electronic music)
- I can't wait for this one.
Again, two small bowls in front of you, A and B.
Have a taste, have a sniff, let us know your thoughts.
- Oh god!
(Mike laughs)
- This isn't how you'd usually have it, is it?
- No it's not.
- No, we will give it in application shortly.
- It's coconut milk?
- Absolutely correct.
(upbeat electronic music)
- A has a much nicer flavour to it,
a more rounded coconut flavour, once you get
past the weird texture that you'd never eat like that.
(Mike laughs)
B has that big hit of coconut straight away
but then it leaves a very oily finish in your mouth.
It's far more just the liquid of coconut milk
than it is the thick bit.
Yeah, B's definitely not as pleasant I would say.
- Maybe it's after the last round but A is more buttery.
It coats more of my mouth, it feels more luxurious.
- Pick the premium.
- [Jamie] I'm gonna say A is premium.
- A is the premium.
- Okay.
Answer locked in.
- [Mike] Lift your blindfold.
Does this change your mind?
- Oh boys, I think I've made a mistake.
Now I look at it, A is far more separated,
whereas B is far more one consistency.
- Think I'm good, purely because that looks natural,
that one looks like it's been processed.
- We can reveal that
A is in fact
the premium,
you were right.
Well done.
- Yep, so A is the premium.
That's Coconut Merchant Organic Coconut Milk
and that is made up of 76% coconut extract,
whereas the basic version is
a UK retailer's version
and that is 55% coconut extract.
So in terms of the rounded coconut flavour,
there's a lot more of it in the premium one.
- I didn't think there would be anything in coconut milk,
other than coconut.
- The second biggest ingredient is water
and in both instances there is then stabilisers.
- You can see the difference,
you can taste the difference individually.
Can you taste the difference when served in two dishes,
side by side, using each?
It's getting better!
- Yes!
- In front of you you have a Thai broth
with rice noodles and some crispy shallots.
It smells outstanding.
Same as before, A is the premium, B is the basic.
See if you can taste the difference.
- So very deliberately we chose a broth
'cause hopefully it'll highlight
not just the flavour of coconut milk
but you'll also get that texture element as well.
- That is outrageously good.
That is spectacular.
- Inspired by one of our Meal Packs recipes.
- Really?
- [Mike] Yep.
- Worlds apart.
Didn't expect that.
- A, it tastes
fuller and rounder.
I'm getting more of the flavours from the Thai broth,
including coconut from A than I am with B,
which just tastes flatter slightly.
It's still delicious and without having them side by side,
you'd still go, "What a beautiful Thai broth that is,"
but having them side by side, A is
definitely a better tasting, more rounded broth.
I'm shocked at how different that is.
- I've never had a Thai broth that thick
and
it's thicker and it feels like it's carrying more flavour.
- Shall we talk about price difference?
- [Jamie] Yeah! - [Mike] If I were to tell you
that our cheaper basic tin was one pound,
how much do you think the premium was
for the exact same volume?
- I don't think it's double, I think it's close, so £1.80.
- £3.50
- And would you pay £3.50?
- I don't buy coconut milk every week,
so because of that I would spend more money
on what I now know is to be the nicer product.
- Well I can tell you that the premium product is
£2.60 per tin,
so 65p per 100 mils,
whereas in comparison to the cheaper version,
it's 25p per 100 mils.
- I don't use coconut milk very often
but when I next use it, it will be for a special dish
and I'll make sure I'll buy it as a special ingredient.
- I think the take out for me is to look at the tins
and get as high a percentage of coconut extract
as physically possible.
(upbeat music)
(applause)
(upbeat music)
Final one, you have A, you have B,
you have a plate, you have a fork.
- Straight away, I think I know what these are.
- [Mike] Go on.
- These are sausages.
- I mean, the room is wafting.
- It is a sausage.
Why did you give me a fork?
- Because we're civilised human beings.
- [Jamie] Right.
- And I had a momentary lapse of who I was dealing with.
(Jamie laughs)
(fork crashing)
(upbeat music)
- What is it, a Cumberland?
- Yes!
- They are both Cumberland sausages.
- Good job!
- Tasty saus, obviously porky.
Nicely spiced, it feels quite meaty
but with a decent level of fat in it as well.
- Most important thing about a posh sausage is
the proteins aren't too tightly packed together.
It had texture.
- How bout B?
(sausage crunching)
Well it's got a crunch to it, hasn't it?
- It's so, that is so crap.
That's brilliant.
It's like, mushy inside.
- They're both very peppery.
B is a much crisper casing
and it's very one dimensional in the meat itself.
- Which is the premium though?
- A is the premium.
I know my saus.
- [Ben] Blindfold off, have a look!
- [Mike] Happy with your choice?
- Yes I think I am.
- 100%.
- [Ben] You were dead right, J.
A is the premium.
A is Cumberland Thick Classic Sausages from Farmison and Co.
Fresh sausages, we're talking traditionally crafted,
spices, chopped not minced pork
for the distinctive chunky texture, 500 years of tradition
and yeah, they come fresh.
Whereas B is
Ocado's 12 Butcher's Choice British Cumberland Sausages
and they are frozen.
- Would you like to try these sausages in action?
- There are more sausages?
- What a day.
- So in front of you, you have bangers and mash
with onion gravy.
Another dish inspired from our Meal Packs app.
Have a dig in and let us know if you can
taste the difference in the sausage.
Hey, bup, bup, bup!
What are you doing?
You don't use forks when eating sausages, do you Mr Big Man?
Put that down.
No, eat it with your hands,
you know, I'm just keeping you consistent.
- This is a meal now.
I'll be civilised.
- [Mike] Fine.
- So B
is
72% pork, so it's about 12% less pork than A,
however because they come frozen,
there's very little wastage in the chain.
Sausages have always been about using
the cheaper cuts of meat
and finding better ways to stretch a budget,
so they are a more affordable meat
and the fact that those particular ones you can
cook from frozen, means you'll never waste any
because you only take out the freezer the ones you want,
you cook them from frozen.
- A lot of the stuff is frozen fresher
than by the time it's got to your supermarket
and is deemed fresh.
- To me, this comes back to buy
the best that you can afford,
when it comes to meat in general.
- So when buying sausages,
are we looking for higher meat percentage
and also chopped meat instead of that sort of puréed?
- Chopped or coarsely minced I think,
as opposed to a real kind of purée or paste of meat,
you want something with a bit more bite to it.
- There is no comparison.
A is the one that you want to eat all day long.
- Well we're getting on to price.
If I told you that the supermarket range of sausages were
£2.50 for 600 grammes, so that works out at 20p a sausage.
How much do you think you would be paying per sausage
for the premium?
- A pound per sausage.
- 80p a sausage?
- [Mike] 83p per sausage!
So £4.95 for a pack.
- The difference being the sausages are a lot bigger.
- Yeah.
- So I think you've still got to look at the per kilo weight
when you're buying any meat product.
- And again, with Farmison for example,
we know that they have awards for animal husbandry
and for the quality of meat
and passing on that cost to the farmers,
so there's that level to take into consideration
when paying that price as well.
- Buy the best that you can afford.
- Well, yeah.
Baz, three out of four.
Are you happy with that?
- I mean, it's Jamie, so I'm pretty confident.
- Well I can reveal that today's winner was
Jamie Spafford with four out of four.
- I don't think it's ever been done before
on Pick the Premium.
(Mike laughs)
- Well you've heard our thoughts, over to you.
Comment down below,
is any of the things we've discussed today gonna
affect you and your weekly shop?
- And if it is useful, then of course we'll do more
but what do you want to see?
What would you like us to compare next time?
It might even be that fresh and frozen thing,
whatever you like.
- I'd like to do some eating next time.
I don't mind what we do,
just as long as I get to do the eating.
- I'm staying here.
- [Mike] Have you ever got to the end of a long day
with no ideas, ingredients or energy to cook?
Takeaway?
Hmm, it'd be the fourth this week.
Well that's why we built our revolutionary Meal Packs app.
Thousands of people are using it to shop, cook
and eat a whole lot better
and easier whilst saving money as a result.
You can go and use it in its entirety for free
for a whole month and see if it's for you.
The link is in the description box below.
(upbeat jazz music)
And now for the blooper.
(beep)
- You know you're getting on a bit
when you start enjoying a posh--
- [Mike] I know.
- Granola.
- Yep.
- Nothing wrong with granola.
- Well he's been doing it for years
but it's a new thing for us. - It's up there with muesli.
(Mike laughs)
- Up, I've never heard anyone describe it
as up there with muesli.
(Ben and Mike laugh)