- Hi everyone.
Just wanna make sure that everybody is safe and well.
Now this is another one of our batched filmed videos
that will hopefully make you smile.
We'll continue to release these videos
but also we're filming some self isolation
cooking challenges that we'll also be launching,
so make sure you subscribe so you don't miss those.
And also during this time we're going live
every weekday at 4:30, live on Instagram
to basically talk to our chefs,
get some advice and answer your questions,
so go join us there.
In the meantime, I hope you enjoy this signature dish.
(upbeat music)
- [Narrator] We are Sorted, a group of mates
who have your back when it comes to all things food.
From cooking battles to gadget reviews.
- That is not worth it!
- [Narrator] And cookbook challenges,
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Join our community,
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- Hello, this is Fridge Cam,
he's James, and I'm Ben.
- And you guys loved and liked
our last signature dish episode so much
that this time, me and Ben are gonna do it,
and you guys have chosen the dish.
- Yeah, we put the poll up on Instagram.
Option one was Big Mac,
and option two was chocolate nemesis.
- And this is how we got on.
- You've all voted.
And the answer is, three, two, one,
(upbeat music)
- Mmm.
- See how happy James and I are?
- Good voting, well done.
- Great voting. - Well done you.
- [Mike] So chefs, how'd you feel?
- I felt good.
- [Mike) Did you? - Love a burger.
- Ebbers, how do you feel about a Big Mac?
- No doubt, deserved of one of the 300
most iconic dishes in the world, I think,
yeah, just I'm not a fan.
- What don't you like about it?
- There are some things I love about it,
like how standardised it is across the world
and the fact that you can create something that people--
- He likes that it tessellates(?).
- Yeah, I like that part of it
but, I don't particularly like it.
- Ebbers, this is the second recipe
that we have asked you to make
from the Signature Dishes book,
the first one, oysters and pearls.
You complained that it wasn't anywhere close
to your style of cooking,
because it was too perniticky,
you're now complaining that this also
isn't to your style of food.
- But what was great about oysters and pearls,
was it told you to the nth degree
how to recreate it in the book,
whereas this one is lacking in information.
The Big Mac itself is not really a secret.
Two hamburgers between three pieces of hamburger bun
with sesame seeds, add cheese, lettuce,
pickles and onions.
It's the special sauce that will never exactly be
revealed by McDonald's.
Although it is now understood to be mayonnaise,
sweet relish, yellow mustard, cider vinegar,
garlic powder, onion powder and paprika,
but how much of each?
Experiment and perhaps you'll find out.
- We're going to try and replicate it
as best we can, no?
- Yeah, and to do that we are going to dissect one
and have a look.
It's been a while since either of us have had one,
so surgical gloves at the ready.
So, it's a bun but with like a middle section
and or a bun that's been cut twice,
a patty in each, one slice of cheese.
- Why not just put another slice of cheese
on the top, come on.
- The middle bit, toasted on both sides,
whereas the bun toasted but not crisp.
Get in!
Well, I've refrained from eating one
for about five years, I don't feel like now is the--
- Now is the time, Ebbers.
If you're gonna do this properly, you're gonna have to--
- Ebbers!
(speakers talking over each other)
- Are you not going to eat it?
- No, James has got this covered,
James has got this covered.
(loud beeping)
On behalf of us all at Sorted,
we would like to formally apologise
for Benjamin David Ebbrell's refusal to eat a Big Mac.
This has not been taken lightly
and his punishment is pending.
Please comment below with suggestions of retribution
and we will act swiftly and forcefully.
We thank you for your patience.
(loud beeping)
- It needs the pickle.
As soon as I got a pickle in a bite,
it was much more delicious.
- I'm a little bit disappointed, the buns we've got
have got a slightly more sesame distribution,
do you reckon, we either pick off
50% of these sesame seeds or do we go brioche glaze
and add our own?
But it's not a brioche bun, is it?
- It's not, I am tempted to say
that maybe the brioche is closer,
because this is like a milk bun type thing.
- Well then you'll know you've succeeded,
is being able to replicate that.
- Yeah, it's going to be hard.
- Everything that I've ever learned
about making burgers, says that you barely touch the mince.
- And you don't over work it, because then it goes pappy.
- I think it has to be.
You don't want a pappy patty?
- You do not want a pappy patty.
- 100% beef though, we are not even going to season it,
the seasoning comes afterwards.
- White onion, it says white onion.
We've got a lot of different onions here,
but it's sweet white onion
rather than something like brown onion,
which is much more onion-y.
- Whoo hoo hoo, look how thin that is.
And it's about twice the amount it should be.
- What are you aiming for Ebbers?
- 45.4g
- Per patty?
- Per patty.
- Okay this is looking good, this is looking good.
- Pickles, so what are you doing here, James?
- [James] I'm cutting pickles in half
because ours were double the depth
of the ones in the burger.
- I think it's fair to say
that you probably don't rate the Big Mac
as one of the best burgers you've ever had.
So what excites you about trying to replicate it?
- It's just fun trying to replicate something.
- And we're not going to get it exactly the same
because we don't have that many ingredients
or enough time but we might get it almost the same.
This is what I'm gonna do to the lettuce,
to make it as uneven and poorly cut as possible.
- [Ben] I've pressed enough, I've got one for us to try,
- [James] Yeah.
- [Ben] and make sure we're happy.
- [James] Yeah, yeah.
- If we are happy, I've already shaped four others
- We've been very nice
and given you a little pot of the original sauce as well
so that you can taste that.
- This is hard. - Why is it hard?
- Because I'm just going off like eye and taste
- Well, at least you've got two of your senses you can use.
- [James] That's true.
- But, I've got four eyes so...
(chuckling)
- [James] I've gone mayo and American mustard.
This is pickle relish
and I'm literally just like looking at it
to see how much pickle is in there, compared to this one.
- The thing is though, James,
it wasn't actually the McDonald brothers
that came up with the idea for the Big Mac.
- Really, Jamie ?
- The McDonald's brothers names are not in that book.
It's Jim Delligatti.
He was a franchise owner from Pennsylvania.
Owned a McDonald's franchise and was serving punters
for about 10 years,
and started to get complaints from all of the steel-workers
that worked nearby, saying that actually,
the burgers he was serving weren't filling them up enough,
so he tried to come up with a way of saying,
I'll get you a bigger burger, boys
and that's how the Big Mac was born.
- That is interesting.
- The double patty. - The double patty.
When the Big Mac was first sold,
45 cents for a burger,
which if you take into account inflation,
is about three dollars 44.
- Is that true?
- Which is actually about the cost of a Big Mac now.
- About three pounds 9p. - Yeah.
- Interesting.
- I might need to add something
that is not in the recipe to this,
to make it the right colour.
- Okay, I've done onion granules,
I've done garlic powder, I've done paprika
and it is not tasting the same or looking the same.
It needs a lot of sugar in it,
I think I'm going to go with ketchup.
- James has been making sauce for,
what would you say, 15 minutes now?
- [Jamie] It's always going to be the hardest one.
- Well, it actually took Delligatti
two years to perfect the sauce,
so I think you are doing pretty damn well mate.
- We are going to cook off our first one.
We were gonna cook it in beef drippings
because we thought flavour, but we won't.
We'll keep it how it is, hot pan, see what happens.
Oh no, they look a bit good, don't they?
(laughing)
- If I cook it much slower, much lower,
so we don't give it any of the nice dextrinization,
it won't shrink quite so quick
and it will look more like that.
- I'll eat this one then.
- Yeah, oh... haven't seasoned it at all
so that's a 100% beef, they season it afterwards.
- That's so much nicer.
This is gonna be hard.
Oh, I'm not sure, I'm not sure you should have any.
Have a bite of that one to compare
and then you can have this one.
(laughing)
- No, I'm trusting your tongue today,
you've got a great one.
- I'm having a lovely time.
This tastes pretty good, but it's not as gloopy.
So, I'm not sure how to make it more gloopy.
We maybe should have made our own mayo
so we can really thicken it hard,
do think more oil in this would work
do you think more oil would work?
Just thicken it like a mayo.
- Yeah do that, do it naturally.
- It might not work, then I'll have to do it all again.
I'm adding oil to my ready-made mayonnaise
to thicken it more, I think it's gonna work
and I can add it quickly because it's already
- Stabilised. - Stabilised.
- Yeah.
- Is that because it's got mustard in it?
- Emulsification.
- [James] No.
- No wait, (buzzing sound).
You got it wrong.
- Oh James!
- [James] Is that better?
- How many Big Macs do you reckon were sold in 2017?
- Nine and a half billion?
- Nine and a half billion in a year?
- That's like 1.3 times the world global population.
- And you don't eat one?
- Yeah, how many would you have in a year?
- Well, I don't know the last time I had a Big Mac actually.
- Well, did you know,
according to a Wall Street Journal article in 2016,
only one in five millennials has actually eaten a Big Mac.
- Oh wow!
- 1.3 billion Big Macs, sold in 2017.
- James, I'm interested.
You've gone for a brioche bun
when clearly the McDonald's bun is not a brioche.
- I know.
- Is it a sweet dough?
- Yeah, it's a sweet bun
and also we're kind of limited on choice
and it's sweet and it's really soft.
- [Mike] Okay. - And these aren't,
they're more bready,
and this is almost more like cakey brioche-y.
- [Mike] Okay.
- Although it is not brioche,
it probably doesn't have any butter in it,
it might have a little bit of dairy in it, so.
- [Ben] Are we happy with that?
- [James] Did you do it? Oh nice!
- [Ben] I did it, didn't I?
- [James] Yeah, it's a bit too toasty though, isn't it?
You have to toast it less
and just live with the fact that it's a little bit sweeter.
- [Ben] Should we go? - Yeah, let's do it.
- I'm getting excited for the burgers.
I think we might have something that is similar-ish.
It's really interesting
when you are trying to replicate something,
not necessarily just throwing stuff
that you think will make it necessarily better,
but you're actually focusing on the attention to detail
in order to completely replicate it.
It's a different process, isn't it?
- This lettuce looks bit more chopped than mine.
- [Ben] Tiny crack of black pepper and a pinch of salt.
- [James] Oh, this is hard, this is hard.
- Why is this hard?
- The onion is actually in hindsight really finely minced.
- Do you want me to chop some up finer or are you happy?
- Oh, have we got another one?
- Well no, I was going to take some of that and just...
- I was just like yeah okay, yeah, yeah, that's it.
(soft music playing)
- So that , there's nothing on there.
- No, then the lid goes on,
then you repeat but without the cheese.
- I think they had three pickles per.
- [Ben] Yeah, are we gonna put them all in one clump,
or are we gonna space them out?
- [James] Well, let's space them out.
- I think they are probably equally divided
but they did have to get here on the back of a bike.
- [James] And then nothing on the top.
- [Ben] Add more sauce.
- The cheese hasn't melted, maybe they melt the cheese
under the hot lamps, like they just wrap it up
and the cheese actually melts under that,
so we're gonna put it in the microwave.
- With a little bowl of steam
to keep everything moist and soggy,
soft. - In a good way.
- Soft. - Yeah.
(microwave beeping)
- That's a really interesting experiment
because it's not make a burger, it's replicate a burger.
- Much more difficult if you haven't eaten the burger
that you're trying to replicate is what I'd imagine.
- I've heard that that is the case,
unless you are really, really clever.
- Oh, smart. - Yeah, smart.
- Really smart.
- Smug, I think. (laughing)
(upbeat music )
- Well.
- Do you want us to tell you which one is which
before we start?
- I feel like you followed that
as closely as you could have.
- I liked the eye for detail, I'll be honest.
Not from you, you didn't even taste it.
- It looks different.
- It's pretty much the closest shop bought bun we could get
without making our own bun.
- I tell you what, that is not bad at all.
In fact, yours has got a little bit
more colour in the middle, hasn't it?
- That's not a good thing.
- I know.
- I think the bun, the bun is more yellow throughout.
- The burger actually looks really good.
- I think you need to make your own bun
if you are gonna go all out and replicate a Big Mac,
you have to make the bun.
- In order to have a fair test, shall we...?
- Cheers.
- [Ben] It hits the spot.
- It's all the things that taste good.
It's sweet, it's salty and the sauce is really nice.
- But you also, you know what to expect.
That is a memory, whether you have that today,
five years ago, whether you had it here,
whether you had it in America,
it's been the same every time you've had it.
- Exactly.
- And that is probably why
people look forward to having them.
- That's why people go in search for a McDonald's
when they go abroad.
- It's so true, familiarity. - Yeah.
- [Ben] All right, the layering is good.
- That smells like a Big Mac, smell it.
- It does smell like a Big Mac, cheers.
- Cheers. - Cheers.
(soft music)
- It's so close. - It is really close.
- But it is not right, is it?
- It's not a Big Mac.
- It's the bread. - It's the bread.
- Everything but the bread is spot on I think.
- 'Cause I can taste brioche and everything else is there,
that sauce is really close.
- The sauce is really good, and if you get a bit of gherkin.
- Yeah. - And the crunch of onion.
- Maybe the brioche was the wrong decision,
maybe the other bread would have been better.
- I'll tell you what, that is so close.
- It is very close.
- Well played for approaching it with the eye for detail
that you were looking at,
because that was really interesting to watch.
- You can see why it's iconic, it's skewed
slightly more sweet,
that's probably a global preference
and there is not bitter, but all the other tastes are there.
- Yeah.
- Kind of in balance.
- Well done, everyone. - Well done.
(clapping)
- There you go, you can take that one home.
- Thanks
- That's for you
- Another delicious recipe from an excellent cookbook.
- Talking of excellent cookbooks,
we have just launched our latest, "To The Beat".
It fuses our love of music and food.
- [James] Find out more in the link below.
- We've been left to do the dad joke.
- You've been left to do the dad joke.
- Are you ready?
- I've been left to listen to the dad joke.
- A vegan was telling me the other day
that the selling of meat is disgusting.
I pointed out that the selling of fruit and veg is grocer.
- Oh, that was good, that was good.
- Well, at least sound like you're happy.
- No, I can't give you too much credit.
- [Narrator] Yes, "To The Beat" is available right now.
It's a load of great recipes styled, themed and chaptered
by genres of music from punk to country
and classical to pop.
It's bold, it's a load of fun
and comes with this bespoke Spotify playlists for you
to play whilst you cook
so go and grab it now at www.sorted.club
and now a blooper.
(loud beeping)
♪ Old McDonald had a farm, hee hi, hee hi, ho ♪
- He's not even on the wide,
we're not even getting this?
♪ Hee hi, hee hi, ho. ♪