First thing we’re gonna do is harvest one of the top two most important ingredients of the coconut macaroon, which is the coconut. They swim up here to spawn, and while …
First thing we’re gonna do is harvest one of the top two most important ingredients of the coconut macaroon, which is the coconut. They swim up here to spawn, and while …
First thing we’re gonna do is harvest one of the top two most important ingredients of the coconut macaroon, which is the coconut. They swim up here to spawn, and while we’re technically not supposed to harvest spawning coconuts, This is when they taste their richest and milky– Oh, come on. That’s just cheap. *Musical Intro That’s Already Lyricized So I Don’t Have To Caption It* To get this coconut shredded, you want to place it on the grass, grab your push mower, *mower noises* and gently push your mower up to the edge of the coconut until it’s fully stabilized. Now slo-mo smash a different coconut, hold your grater against the stabilized handle, take a piece of coconut, and grate that into your bag. The mowage vibrations really help get these into the right size and shape for macaroons. Except that the mower isn’t actually on because I let go of the safety handle and also this lawnmower doesn’t work. If you don’t live near a river where the coconuts spawn, you can also cut some grass clippings, put them in a bowl with some icing sugar, and just Wang-Jangle™ those together with your pair of snippy Lever-Knives until they become 100% pure coconut. Or you can take those grass clippings and paint them with some whiteout, which is basically an ancient analogue “delete button”, but these macaroons would be strictly decorative. Narrator: “Hey mom, I made you a Mother’s Day thing.” Mom: “Get out of my room.” Narrator: “Okay.” Now that we have the coconut issue sorted out, you’re gonna have to collect some condensed milk. The way you do that is by going to the store and buying a can of it. So we’re gonna combine equal parts coconut and condensed milk, and I forgot my can ope- oh, there it is. You might notice that condensed milk looks exactly like glue. Well, you know what they say, “If it looks like glue, and it tastes like sweet baby cow food, then it’s probably delicious glue.” Now. Let’s just Wang-Jangle™ these together until it looks like coconut coleslaw. Then you want to parchment paper your pan, Then take a spoon, or a little ice-cream scoop, and try to make these around the size of a golf ball. The easiest way to do that is to use a baseball for scale, and you’re aiming for about half the size of the baseball. Let’s just double-check that. Yep, looks good. We’re gonna put the Un-do on Three-Fundo, Slide these inside, and we’ll bake them until they start to get a little golden brown. Probably about 12 minutes or so. You can also turn the broiler on for a minute at the end if they’re not golden enough. Now you can stop here. The macaroons are done. *organ music* But when you die, Do you want your friends and family to have known you as someone who made mediocre macaroons, or as someone who made the best macaroons possible ? If you want to be known as someone who made the best macaroons possible, Turn off this video, Get a better recipe that involves egg whites and other fancy bullsh**, and start over. But if you want to make the best macaroons, With the least amount of work possible, It’s time to get some chocolate. Since you don’t own a double boiler and you probably don’t know how to use a microwave, We’re gonna melt this directly in the pan. It’s the simplest and most dangerous way to melt chocolate, cause chocolate’s easy to burn. Go on the lowest possible temperature and stir continuously, and most importantly, “Do not get distracted”. If you only have one hand available, tape the handle of your pot to a big bottle of booze. Don’t stop stirring, I said! Now cut off that duct tape and get ready to drizzle that chocolate, Anyway-you-want-late. You can do “The Dripsy Doodle”, “The Jerky Circle”, “The Cheap Zebra”, “The Lost Archaeological Treasure”, or “The Lake of Chocolossum”. If there’s some extra chocolate leftover, stir in some more coconut and you get *bonus cookies*. In fact, you might as well just make these instead they’re easier and they’re CERTIFIED GLUE FREE™. Look at this. So many different styles of chocolate perfection. This is a real opportunity to express yourself, and these tastes awesome So it really doesn’t matter if they look good or- Oh, actually that one looks really pro. Not pro. Pro. Not Pro. Pro. Not Pro. Pro. Now you’re finally ready to serve your macaroons, with a side of prunes, and maybe a bag of runes, and a handful of balloons, with three or four spoons, *Techno music playing* while listening to some tunes, in the afternoon until it becomes evening and you can gaze up at the Entire outer space region. *crickets and bird chirps*
– Hey, I just met you, and this is crazy. I’m gonna do a recipe, so try it maybe. No, hello folks. It’s Barry here. Welcome to My Virgin Kitchen. I …
– Hey, I just met you, and this is crazy. I’m gonna do a recipe, so try it maybe. No, hello folks. It’s Barry here. Welcome to My Virgin Kitchen. I hope you are well. Today we are doing the
fondue burger, okay? Let that sink in, Michael. Let it sink in. Basically, loads of you
sent me links to this in the last couple of weeks,
a restaurant in America I think that sells a fondue burger, and the burger was cored out
and you pour fondue over chips. Ugh, sounds pretty darn good, right? So we’re gonna try it. If you’re not already
in MyVirginKitchen.com, the web site, the full
write up, ingredients, all the stuff you need
to really give this a go other from this video is
there, along with the thousands of other recipes and food fun, okay? So head on over there after
this and just play around. That’s the international
sign of playing around. Thought I’d mix it up today and
put my really sharp lens on. Look at the blur in the background. This is like really cinematic, like, you know, when they film
cooking shows on the telly and there’s like 100
people behind the scenes. This is you and I. We’re making this possible. Living the dream, which normally, sometimes I’m completely out of focus. Anyhow, this is a nice brioche bun. They seem to be in trend at the moment so I thought I’d just get
one of those, serrated knife. Make sure you get your
hand out of the way. I can never normally
cut these very straight, and to be honest, that’s one
of the best I’ve done recently. Normally it’s like, leaning tower of bap. But all I’ll do is toast these buns. Random fact, I’ve never
really enjoyed toasting buns. I just get a lot of heat
from you guys if I don’t. Woo. Get this pan hot, and I’m
just gonna toast the buns one at a time ’cause I need a small pan. I really should’ve used a bigger pan, but I can’t be bothered to change it now. There is no oil in this pan, all this? This is a dry fry. You could just shove it
in a toaster actually. I do really like this lens, actually. It’s nice, isn’t it? There we go, nice toasted bun. Look at that. Let’s get her out. Well, it could be a male. Poom, in goes the other one. What is this strange beast
lurking in my kitchen? Hey Boston. Hey mate, how you doing? Next to Michael Jackson’s socks. ‘Cause I was too busy filming Boston, this one, the lid got a bit better colour, which is what we’re gonna
put a hole in anyway, but I like it, I like it. So I actually put the bottom one back on a little bit longer. There we go, buns are done. Unless you got buns, hun. I forget that song. Welcome to my sofa area of the house. We’re now gonna use the residual heat in the pan to cook our burgers. What the heck am I doing? I’m really sorry. So let’s go. Really sorry, really sorry. Yep, so this pan is still a teeny bit warm and I’m just gonna put it back on flame. Gonna use the residal. I like that word residal, even though it should be residual, right? Let’s change it. A drizzle of vegetable oil. Oh yeah, that is a warm pan. I can, that’s why the oil’s
moving so fast already, and this, woo, is a burger. We’re gonna cook the burger. That’s it. But do make sure, although
I personally prefer, this is gonna be controversial, I like when I go and have a burger and it’s a little bit pink in the middle, but for most of you, you’re
gonna want it cooked through. My actual favourite way to have a steak is generally like, rare or blue. I had a steak tartare
in London quite recently and it was amazing. Looked like that but with an egg on it. So we’re just cooking this up, and we’re gonna get it looking gorgeous. I do like to make my own burgers normally, but today it’s all about the
final product, all right? I don’t know why I’m prodding that. It doesn’t really do much. Just give me some sort of satisfaction. Nice burger times. All right, you can just
rest there, my friend. All right dogs, next we
need to make the fondue and for that, we actually
need a bit of white wine. Yep, that’s wine. I need most of it, otherwise I would. Terrible, I am. All right, so what we apparently do is get a little sauce
pan, add in the wine. Got a lemon here and I’m just
gonna get the juice out of it. All right, so about a
tablespoon of lemon juice. Goes in there. I still managed to get a pip
in it after all that, amazing. So we bring this up on a low heat. We don’t wanna simmer it. Wanna get it just to bubbles apparently, but while that happens,
bubbles the monkey, but while that happens, we’re
gonna work on our cheese. Into this bowl is going 200 grammes of pre-grated emmental cheese, and this is a block of
gruyere cheese, okay? We’re gonna just grate that in. It’s gonna taste great. And this is like, way much
more fondue than I’m gonna need I think, but we’re just gonna go with it. Yeah, so I think with
like a normal fondue, you’d like, rub garlic on a dish and you put the whole
candle thing underneath it. We’re just gonna kind of bodging this, all right, but it’ll do. I mean, I could’ve cheated
and just microwaved up some cheddar and put some
milk in it or something. This is gonna be about two
tablespoons of plain flour, and I’m just gonna give that a mix through so the flour will grip and sort of, I don’t know, antique the cheese. It looks like it’s really
old now and rustic, like it’s been in a big mansion. But break it up, make sure those flavours are all mingled together. Yeah, I like that. Looks like spaghetti. All right, so you’ve
got some little bubbles coming to the surface here. Now, apparently, the next
step we do is take our cheese and we do this in batches,
so maybe a quarter at a time. Dump it in. Oh yeah. I bet that wine is like, “Who are you? “This is crazy, you’re not a wine glass.” And then we just take
a whisk and gradually, once it’s melted through,
add the next batch, you know, and so on, and
obviously it should thicken up with the flour in there and
obviously the cheese, too. Batch number two. Oh yeah. It’s important to keep it whisking to get all the lumps out,
keep it nice and smooth. Oh, it is naughty. Speaking of naughty, I’m
just gonna chuck the rest in. Why not? I’m living the dream. Living on the edge, isn’t it? Mix this. Oh, you can see how much
that’s thickened up. Definitely gonna have to break this down. So this is over a low flame still, folks. Remember, this has all been a low flame. Just gonna add a slight splash of milk. It did say to add some more alcohol, but I actually don’t have any more, so just to loosen it up, but you can see, ’cause I have been whisking
it, it is getting thinner. Oh, I’m loving that. Ba da ba ba ba. I’ve just taken the burger and
the top bun off of that board and I put it onto this one. Time to cut our holes out. The base stays intact, all right? That’s normal. This is where it gets weird. We take a cookie cutter and
we plunge it into the burger. All right, there we go. So, I guess you’re kind of left with a slider, if you want it. All right, and now, the same with the bun. This is a bit, gotta be a
bit more firmer with that. There it is. Holy bap, holy burger. Boom. It’s like some sort of weird donut. Donut make that into a donut. So look, you totally do have your own like, mini slider thing right there. What about portion control? Said the guy that made
the giant [Inaudible]. Just wanna show you folks that the chips are done nice and golden brown with the salt and pepper
pretty much cooked into it. I love making my chips that way. Takes about half an hour. Down goes our base. Little squeeze of mayo. Just some watercressy salad stuff, you know, for the people
that are like rabbits. Slice of tomato. Oh my gosh, this is so weird. I’m just gonna drizzle a
little bit of relish in it. Sit our other holy bun on top. Can you see that? All right. I’ve now got my chips that we made earlier and we’re just stickin’ ’em in there. I’ve also got some strips of bacon. Before we even started this morning, and just let it cool
down so it’s just nice and terrible and manoeuvrable. Hey, that looks bloomin’ good. I’ve got my ladle, let’s do it. Oh my god. Ugh, look at that. That is awesome. It needs pepper. You’ve got a lovely surface on you. You deserve just something
to be stuck on ya. Ugh, check that out. Oh my god, suddenly you
guys have got very keen, well, you were. A bird. You just got, you’re pretending, huh? You pretend you’re not interested? That’s cool. I hope that was as fun
for you as it was for me. That was really cool. The fondue burger. How do you even eat this? Oh my gosh. I’m gonna just try and
take a bit of everything. By the power of grey
school, that was amazing. That, honestly, that was, I can’t eat the rest of
that on my own right now. It’s only like 10:00 in the morning, so I’ll probably have it for dinner and share it with Mrs. Barry. It’s really, really good. I want you to try, you must try this. So now it’s your turn. If you do try it, send me a picture @MyVirginKitchen on all social media. I love to see your attempts. It’s why I do this in its whole entirety. Don’t forget to check out
the My Virgin Kitchen podcast every week free to download
on most podcast providers. Subscribe for any of the
recipe videos and food fun. Let me know down below what
you wanna see you next, and I’ll see you again next time. Goodbye and good luck, it’s amazing.
Hello folks it is Barry here welcome to my virgin kitchen I am joined today by Phoebe my oldest Daughter, hello, alright? Yeah also known as Pheebs, Phoebetta anything else, Phoebe …
Hello folks it is Barry here welcome to my
virgin kitchen I am joined today by Phoebe my oldest Daughter, hello, alright? Yeah also
known as Pheebs, Phoebetta anything else, Phoebe Rooney all those nicknames like that,
what are we doing today mate. That is right we are going to be reviewing 3 food gadgets
that you may want to purchase, lets get on with out first gadget which one do you want
to do first the crumbpet, alright. First food gadget is the crumbpet now I saw
this online and it is essentially a pig hoover, yeah, what are the animals on the back, pig,
elephant, cat, cow, sheep & dog that is right and you can see them there so I went for the
pig but there are different ones, basically a bagless hoover that needs batteries to help
you get rid of your crumbs. That is what it looks like.
So our pig is out here, Phoebe what are you doing there mate, breaking some crumbs, that
is right some bread there for our crumbs. This is basically it there is a snout on it
guess the crumbs go up there you can take its head off little filter thing in there
you can suck it up just in there then with batteries in it goes like a mini hairdryer
you going to lay those crumbs out then suck away with mr piglet yep.
Line it up, yep, turn it on, yep, snort away. Haha awesome, ok turn it off. What do you
think, good. Oh look it has fallen out of its snout that is not very good, I just thought
you take the filter out then do it that way really well I think that is a good start do
you? Yeah! Just getting rid of crumbs with the dustpan
and brush and Phoebe old smarty pants what did you just say, why do you not just use
the crumbpet to pick up the crumbs, think that shows how much I am sold on it, would
you use a crumbpet? Yeah. The next item to be reviewed is a carrot peeler
and sharpener. Yes it is a big sharpener how exciting is this. Phoebe has taken it out
of the box what are your first impressions mate, well it looks like a sharpener but bigger
and the difference between the small one and this one is because it has a peeler at the
bottom of it. I did not know that, that is cool I thought it would just be shove the
carrot in there but there is the peeler on the back little bit cautious of this it may
be dangerous so I will do the peeling and I will do the sharpening.
That is quite comfortable actually quite cool. So we just peel it, that is a sharp blade
I am glad I have done it pretty awesome indeed. It does have a diagram on the pack where if
you do not peel it gives a different effect when sharpening so maybe we will leave that
one at the end rough. Its time to put the carrot in the sharpener
I will do it just because I am worried how sharp it is, In it goes, oh ok, it is sort
of working. Hmmm ok I will hold it you try and spin that carrot, come on you have to
do this why is it not working. I love how a 7 year old is educating me on sharpening
a carrot. It is not too dangerous this bit but for me
it is not working. We will try the rough one right shove it in and oh that is kind of working
no it is not, it does for a teeny shard of carrot, oooh there we are, we got it working,
yeah but it is pointless, why would you use that. Hmm is that the marketing, so this is
all we have out of it so far. How you getting on mate, I give up.
Hang on Phoebe she has a little bit of peel there, yes it is working oh phoebe go on now
mate, nah, oh, I am very proud of myself. Shall I tell you what my secret is what I
did, yes well I pointed it up high then turned it, brilliant. Mate that is not working I
am magical that is why, magical, are you a unicorn, crazy. Right you can have that for
Christmas I think Phoebe is bored of it but the peeler on it is actually good the sharpener
thing I do not know maybe we have some dud carrots, so the last one I am really looking
forward to this, this is an egg separator called the bogey man yeah! What was that for,
unnecessary, open up the bogey man. Open up the bogey man, never thought I would
say that to anyone really let alone my daughter. It is too tiny, it is not tiny what are you
on about it is the size of a mug, there are his nostrils right there you can see, it looks
like a teapot, it does have a red nose based on a ill man, you will never know what it
is like when a man gets ill and gets man flu, you are fake, man flu is real, that is another
topic but maybe what this product is inspired by so I guess we crack the eggs into the bogeyman
right mate, carefully break an egg into the separator, pick up the separator by its handle
and holding over a bowl or cup tip and watch the egg white run out of its nose while the
yolk remains in the separator. Yes we have a bowl, and some eggs the only
thing I will say is that is quite a drop we will drop the egg into the bogeyman so the
yolk could split how are we going to break it, well daddy will do that bit.
Why are you holding him by the ears like that makes me feel intimidated like he will do
that with Daddy. I knew you would do that, just separate the eggs. That is all you have
to do people want to see the egg separated, yey!
Right ok lets get an egg in here, can you let me know if it is all one piece in there,
yep, ok cool, alrighty there goes egg number 2 now that first egg that went in there the
egg is a little bit gooey it could come out with it so may have some yellow snot right
yeah and then the egg separator would not work anyway. Ok lets see the bogeyman come
to life tip him up look at that bit clinging it is working. Give it a light shake do not
fling egg white everywhere, there we go, look at that, it works and is pretty darn cool
too. Now he looks really ill what have you done, nothing.
That was the dodgy egg the other one has stayed in there so it has worked right yeah, urgh!
There we go then folks our three food gadgets reviewed what was your favourite one, these
two, the bogeyman and the crumbpet amazing you can have them for helping me the bogeyman
I thought was cool it was eggscellent and that is no yolk and cracking, egg puns right,
have an egg pun, Got an egg pun, eggscellent, obviously the sharpener and peeler needs a
little more work so Phoebe finish off the video, thankyou for watching this video and
please subscribe you sound like an air hostess, the exits are here and here if you have a
food gadget please send it to us no! Lets just say bye, bye!
-Picture it. The year is 1894. Don’t. Don’t. Shh. This is a serious moment, okay? Why are you — Why are you laughing? The year before, we had the panic of …
The year is 1894. Don’t.
Don’t. Shh. This is a serious moment, okay? Why are you —
Why are you laughing? The year before,
we had the panic of 1893 in the United States. It was a severe
economic depression. New Zealand was the first
country in the world to allow women to vote. Let’s hear it for New Zealand. Yep, yep, yep.
[ Applause ] Cut to 1894.
That was 1893. 1894, the club sandwich
was invented, okay? It’s the best, and we’re
going to make it here, today on “The Cooking Show.” Strap in, people. It’s going to be a wild ride. This isn’t any normal
club sandwich. We’re taking it to
the next level with the turkey. Turkey is a very lean meat. It doesn’t have a lot
of fat on it. So it has a tendency to dry out
when you cook it. We’re going to be grilling
this turkey breast, so in order to make sure
that it stays kind of moist and flavorful, we’re going to
brine it in this solution of 6 cups of water,
1 cup of sugar, 1 cup of salt. It’s going to add flavor to it,
moisture. Let it cool slightly, and then we’re going to add
our turkey in there. It’s going to go overnight,
probably 8 to 12 hours. Any more, and it starts to
really kind of absorb too much of that salt and stuff. This is cooled down. We’re going to add — It’s about 1 1/2 pounds
of turkey breast. We’re going to fully immerse it. You can put something
on top of it, kind of make sure
it stays down a bit more. Ta-da! In the fridge, 8 to 12 hours. Oop. All right.
Look at this. So we’re going to take
our turkey out of the brine. Breast has a tendency
to be… not very fatful. Yep.
That’s a word, fatful. ♪ Doo, doo, doo, doo ♪ Heat up the old grill pan. We’re going to grill inside
because sometimes everyone gets upset with me
when I make everyone go outside all the time, particularly
Peter over here, you. He always complains when we
have to go outside, always. You hate going outside.
You hate the outdoors. You do. I’m just saying.
That’s okay? You do. Agree with me.
Shh, shh, shh. You hate it. I’m just going to drizzle
a little bit of oil on this because, as I said, “There’s not a lot of fat
in the old turkey breast.” Nothing. [ Laughs ]
You can’t read that, can you? I can’t read it either. Don’t worry about what I have
written on my hand, all right? Remember how I gave all those
facts in the beginning? That was 1893.
1894… [ Clicking ] In case I forgot.
[ Laughing ] I wrote on my hand, okay? See this hunk of meat
right here? Boom. Take a moment of silence
to respect the club sandwich. Okay. This is boring.
I hate moment of silence. Well, I like to close my eyes
because then it’s quiet. It’s like I’m sleeping, and I —
I’m quiet when I’m sleeping. I do talk in my sleep, though. My parents and my cousin
were on, like, a trip together in Connecticut
where shit gets wild, and my cousin and I
went out and had drinks, and then we came back and went
to go to sleep upstairs, and I woke up
on the couch downstairs. I don’t know how I got there,
so evidently, I not only do I talk in my
sleep, I walk in my sleep. It’s crazy, right? -Did you black out?
-I didn’t black out. -You blacked out, didn’t you?
-I was browned out. -Yeah, whatever.
-I browned out. Look at how thick
this shit is, okay? It’s not going to finish
grilling on here the whole time, so I’m going to pop it
into an oven. If you have a grill outside, grill it,
do it in direct heat, okay? And just cook it
until thermometer reads, like, 165 or whatever that is. I’m just going to color it
on both sides on the grill pan. I’m going to pop it
into the oven. Here we go. ♪♪ Good old streaky bacon. Cook this guy up. Like, my friend Jane was
a lifeguard every summer, and I would sneak into
the clubs where she worked, and she used to get
a free lunch or whatever, and we’d always get a club
sandwich 9 out of 10 times, and we’d share a club sandwich. It’s a really great sandwich
to share. Now I feel like I get a club all
the time at diners and stuff, but a club sandwich
just feels like summer to me. It feels like I’m laying
by the pool. I can feel the chlorine all over
my body from swimming and stuff, and then you’re having
a club sandwich. There’s that smell of, like, the
chlorine and the club sandwich. It’s something — I know
that sounds weird, but it’s —
it’s very nostalgic for me. Whoever invented the club
sandwich, they have, like, Einstein status,
in my opinion, or like — who’s that inventor that
invented the light bulb? — Edison. [ Laughs ] Thomas Edison status. This club sandwich is
going with onion rings. Okay? Let’s hear it
for the onion ring. Everyone, clap your hands,
clap your hands. Come on, Virginia, clap.
Thank you. Thank you. Thank you. Thank you.
Thank you. Thank you. Yes. Onion rings. I want to combine
the best things about onion rings
into this recipe, so we did. Just heat up your oil to about
375, and while that’s heating, we’ve got, I believe,
it’s 1 cup of all-purpose flour, 1/2 a cup of cornstarch, a teaspoon or so of salt, and a combination of baking soda
and baking powder. So the batter is going to be
light and crispy and airy, but it’s also going to cling
to the onion ring itself. We’re going to use
a white onion today. So a white onion
is a little bit more tender. It also has a little bit
more of a dominant onion flavor, which I like. Because this is an onion ring, you want to taste
the onion in it, okay? So I’m going to do a little bit
more than a 1/2 an inch, probably about
3/4 of an inch thick. Okay?
Just like that. You can cut onions
for onion rings as thin or as thick as you like. I like mine a little bit
thicker, for obvious reasons. I’m just going to peel apart
all the little rings. 1 1/4 cups sparkling water. When you whisk it too much,
you’re going to lose all those bubbles, you’re going
to whip the bubbles out of it. You don’t want to do that,
so do it last minute. Just kind of gently whisk it
in there. It’s going to foam up
a little bit. One hand wet, you’re going to dip it in there
and then drop it in, and then you’ll use the right
hand to keep that dry, okay? So I’m going to pop these guys
in, get her on in there. So it’s going to take about
2 to 3 minutes in the oil. You’re looking to cook
mainly the batter. The onion will cook
naturally in there, and you want to cook it nice until it’s
a little bit over-golden. All right.
These are looking pretty good. Don’t forget to salt it
right when it comes out. The thing about onion ring,
you’re always going to burn your fucking mouth on it
’cause it comes out so fucking hot and fast. Mm. It’s, like, sweet, crispy. Those are good. Okay.
The turkey has been resting. We talk about this all the time,
but letting your meat rest — it’ll let all the juices settle.
You can see, I’ve wiped up a little bit,
but the juices kind of… It settles.
It relaxes. It’s going to make your meat
more tender. Also, always slice it
against the grain. So just slice it away. Slap some mayonnaise on the
inside of both of these pieces. I do my lettuce on the bottom,
just like this. On the inside, I’m going
to put my tomatoes. You can see, these are
super juicy tomatoes. Then I’m going to season
my tomatoes, just a little bit of salt, little bit
of black pepper, as well. And then we’re going
to put our bacon — a few slices here and there. This goes on top. You got your perfect BLT,
but wait, there’s more. We’re going to make this
the ultimate sandwich, right? We’re going to make it
a club sandwich. So we’re gonna put
more mayonnaise on top of that bad boy. Then we’re going to top it
with our turkey. Last piece of bread,
a bit more mayo. That bad boy right there
is the best. We’re going to cut it
into quarters, so right across like this. It is a requirement, when you’re
making a club sandwich, to use these toothpicks. If you really want to go
festive, use an umbrella. Pin these together
into my four quadrants. ♪♪ Okay.
Ready for this? Oh, fuck. That is a club
sandwich right there. The onion rings
right in the middle. And don’t forget your
Goddamn pickles, people. The best way to eat your club — you’re going to have
some onion rings, but you’re going to also want
some potato chips on the side. Oh, yeah. The hardest thing about
a club sandwich is eating it because it’s so many layers
that, like, how? How do you fit this
in your mouth? Don’t watch me. The king, the queen
of sandwiches. If you want to join this club,
go to “MUNCHIES,” click the link
in the description below. It’s so good.
Thanks for joining me. Please make the recipe.
Enjoy. This is delicious. ♪♪ ♪♪ ♪♪
– Hey, everyone, it’s Barry here, welcome to My Virgin Kitchen. I hope you are well. Today we are doing another Sunday fun day, it’s a mini-food video, but, actually, Sunday …
– Hey, everyone, it’s Barry here, welcome to My Virgin Kitchen. I hope you are well. Today we are doing another Sunday fun day, it’s a mini-food video, but,
actually, Sunday fun day may not be the fun day anymore. Any day, I hope any day is fun day anyway, but any day could be a fun
day video very, very soon, so more on that. We are doing the heavily
requested mini-lasagna. I’m not sure if this is gonna work. So, we are going to do our best, shoutout to the person, I can’t
remember what they’re called now, but they
left this comment about Michael Jackson being in the background of the cheesecake pops video, the king of pop watching the pops being
made for us, quite good. Anyhow, mini-food. You guys know the rules,
the mini-food must fit onto the mini ripoff
Winnie-the-Pooh plate by the end. This is a mould that I’ve made, okay, it’s not a perfect square shape, it’s a silicon sort of diagonal mould that I’ve wrapped in foil and then put
a little bit of baking parchment on the bottom. So, the first thing we’re gonna do, we’re actually gonna put the
pasta sheets at the bottom to try and give it some stability so I can actually get the thing out, hopefully. So, that right there is
a sheet of fresh pasta. Way too big, what I’m
actually gonna use is my baking parchment that I’m gonna put at the bottom as a bit of a template and then cut it out. Okay. There we go, a square sheet of pasta. So, I’ll use this as a template, and I’m probably gonna do, I don’t
need four I don’t think, we’re gonna go for three,
I think, at the most. And, we’ll just cut them out
so we’ve got them to hand. Alright, that’ll do. There’s my pasta sheets, and they might be a little bit too big,
hey, we’ll go with that. Alright, baking parchment
down, meatball, donk. That’s massive! I’m just gonna rip it in half. That’s still way too
much, in fact, let’s just take that smaller bit right there, okay. Just trying to break it down a bit with this sticky thing. But, we can break it down more in the pan. It’s just basically
not a meatball anymore. Kind of like a cowpat. Little frying pan, go on, sit, good boy. Amy just literally looked up. Amy, you can just about see her. Winnie-the-Pooh mug thing with oil in it. Now, normally, you would
warm it straight away, but I want to actually get this in the oil quite quickly. Go on, fall out. Nice. Lowest flame I can. This will not take long
’cause the oil will warm up. I’ve got this sticky
proddy thing, you guys know that I’ve got this
dedicated mini-food manicure kit, so I just want to break this up as it cooks. There we go, probably
like brush it against the side of the pan, it does eventually start to want to break down. It would’ve been easier
to get a pack of mince, but that would’ve been a heck of a lot, and we are having meatballs for tea. So, breaking this down, cooking it up, it’s actually getting insanely hot, I need to be careful with my fingers here. I need to get some
mini-food safety gloves, they must be marigold as well. I’ve actually bumped the brightness of the camera up a little bit ’cause it’s a bit dark in here today, but that is really… That is hot, baby. Nice, so I’m actually
gonna turn the heat off now immediately ’cause it
will potentially overcook. Let the residual heat just still fry it for a teeny-weeny bit,
and I’ve got a little bit too much oil in
there, damn you mini-mug, so I’m just gonna drain that off. You stay there. Alright, that’s better. So, just to one side is a tin of tomatoes with herbs already in
it, and we are making our own bechamel sauce, so I thought I’d take this step quite easy. Got an eighth of a
teaspoon, and we’re just gonna add in… If I do eight of these,
I should’ve just got a teaspoon, but that defeats the point of the mini-food. Oh, look at that chunk of tomato in there. Let’s go for, I don’t
know, I’ve lost count now. That’ll do. Just give it a mix around,
I love this little thing. That’s awesome. Get it all nice and coated. The meatballs, actually,
were already seasoned in salt and pepper, so the cool thing is I don’t need to season them either. There we go. That will be our sauce for the lasagna. This is a pan I was very kindly sent, and thank you so much
for the ongoing mini-food merchandise you guys are sending. I believe I have a knife on the way, I’ve got like six of these,
really, really cool, I need that for the
cheese in a little bit. I’ve got this whisk as well, we’re gonna attempt to try and make a bechamel sauce in here, nothing fancy,
we ain’t gonna infuse the milk, just like we didn’t put wine in with the mince and all that stuff, just in mini stuff, hey, babes,
hey, babes, what does that even mean? Alright, let’s move on, babes. So, for the bechamel,
I’ve got half a tablespoon of butter there, we’re
not gonna go too small just to make sure we’ve got enough. And, we’re gonna melt this up. I want it to melt quite
slowly, wow, it’s going quick. I don’t want to rush this. Hehe, this is cool, I love
doing mini-foods, guys. Some of you guys actually
asked me what is your favourite food videos to
do, and, I don’t know, I just get, I find this
really therapeutic. Alright, that is pretty much there, look at that, so, what we do, I’m gonna do this off the heat to give me optimum time, is the same amount of flour, so about half a tablespoon, in that goes, and that will actually cook flour. Do you know what, years ago, I never knew you had to cook flour,
but you do, my friends. There we go, ah, yeah, it’s working. So, normally on a large
size bechamel sauce you do this for about two minutes just to cook the flour through, maybe a teeny bit more flour, why not. Just do not want this to burn, oh my God, there we go, thicken her up, me beauties, thicken her up. So I just take off the heat for a minute, turn the flame off, there
we go, back on there, I’m gonna slowly add some milk in. A little bit at a time, and we’re gonna whisk it through. That should, over time, thicken up. Oh, there you go, you can see that. Yeah, baby. A bit too thick now,
so we keep adding milk. I haven’t made just a real decent lasagna video on the channel
yet, I need to do that. There we go, you can see how that, by adding the milk, it’s getting absorbed and drying out a little bit, but I don’t want to add too much, otherwise it will be too runny, you want to
get that right consistency. So, keep whisking it. I love how I’m talking as if like you guys are all gonna do this. You need to do a proper
one, but this is fun for me. Still a little thick, see? (humming a tune) There we go. I am happy with that. Let’s bring it together. Winnie-the-Pooh, out of
the way for a minute, mate, and in comes our mould,
so the baking parchment is sat in there, and, as I said, I’m gonna stick a sheet of, oh
yeah, that’s quite good, I want it to push out, of the pasta down the bottom, okay. I think, normally, I do
anyway, you put beef mince at the bottom. Gonna stick some of the bechamel in there. Come on, now, yes, don’t be shy. Some of our beef mince. Go on, yes. That should weigh it down a little bit. We need some Parmesan. This the mini grater. Come on, now, yes. Little sprinkle on top. Another pasta sheet in
there to hold it in place. This time I’m gonna go beef mince on top then the bechamel, haha,
it’s all merging together, beautiful, well it will in
the oven anyway, won’t it? And, it’s not like we’re
gonna put this on the internet or anything, is it? A bit more Parmesan. And, one last layer of pasta,
try and hold it together. Bechamel on top of that. Bet yo mama! And, then Parmesan over there. Now, we’re gonna put
this in the oven, this could be the first
mini-food fail, but I am gonna upload this video no
matter what happens, alright. It’s like a little basket, isn’t it. Oh, and just a reference,
I do have some herbs here, this is some chopped
basil, but I think I’ll sit it on top once it’s
baked, it might make it look, I don’t know Michelin Star? Alright, so it’s gonna
go on this baking tray. I don’t have a a
mini-baking tray as of yet, but this will do. I have no idea how long it’s gonna take. Let’s just go with it. Alright, so just while
that is in the oven, if you want more Virgin
Kitchen, don’t forget there’s a free podcast
to download every week that I do with my friends and family, it’s on Stitcher, Soundcloud, iTunes, you can pre-order my new book, which is available worldwide on Amazon right now, I’m also on all social media @MyVirginKitchen, so let all your requests come in there, and, of course, subscribe for regular recipes and food fun. Let’s see if this has worked. Alright, folks, let’s cut to the chase. Little plate of herbs here, let’s take that out of the shot, it’s all about Winnie-the-Pooh right now. I’ve taken our lasagna
out of the packaging, and does it fit? Yes, it does! The kind of bottom pasta layer is hiding miles away there. What I think we’ll do is just a little bit more Parmesan on top, that
nice golden-brown finish. And, just a few herbs, like that. Yes, yes, that looks good,
I love it, I love it. So, let’s get something for scale. Well, it’s the classic, but a tangerine. Folks, mini-lasagna. Thought this was gonna be tricky. To be fair, it was. All done. Alright, here we go, bottoms
up, ladies and gents. It worked! Wow. Out of all the mini-foods
to date, and, boy, I know you’re gonna
request some down below, but check the playlist, I’ve done a lot, that’s probably the most filling out of all of it, it took me quite a while to get it down in one bite, and that was surprisingly like I feel like I don’t need to eat anymore. It’s good for weight loss
and, you know, diets. Maybe the mini-food diet is a new thing. That’s it, folks, really hope you enjoyed the video, do check out
the mini-food playlist and let me know down below
any requests you’ve got. Follow me on social
media for the behind the scenes bits and bobs, and
I’ll see you again next time. Mini-food-tastic!
-Okay, next up… wine break. [ Laughs ] This is gonna be one of those episodes that really does, like, go the full… whoop. You know what I mean? Hi. I’m …
-Okay, next up… wine break. [ Laughs ] This is gonna be one of
those episodes that really does,
like, go the full… whoop.
You know what I mean? Hi.
I’m Farideh. We’re here in the Munchies test
kitchen with the Cooking Show. And what we’re making today is
something called cannelloni… slash manicotti slash
I don’t know exactly what word
I’m calling this. Old Cliff gets mad because I constantly do
red sauce with everything. Red sauce… is my mother’s sauce. I was like, “Okay, I accept
the challenge of not using red sauce
in this recipe.” And I wanted to make it,
like, kind of summery. It’s pasta that we are filling with a combination of mozzarella
cheese, ricotta cheese, and cooked squash
and zucchini. And it’s gonna be lemony
and bright. And then we’re putting like a
really nice fresh salad over it. I slid into the DMs
of Katie Parla. You might know her from videos such as stuffed mussels,
I can’t remember. But I was asking her
what’s the difference between manicotti and cannelloni
is and what this is, and let’s see her response. I go, “Hi, question for you. What’s the difference between
manicotti and cannelloni?” And she said,
“So funny you asked. I was just thinking about this.” “Cannelloni is a word
recognized across Italy. Manicotti, if I recall,
is a regional way of naming cannelloni. Manicotti is the word
Italian-Americans use to describe cannelloni as well as crêpes filled
with ricotta and meat.” And I said, “Interesting.” “I’m making a dish
where I boil pasta sheets and cut them
into squares, then I roll them with cooked
zucchini and squash and mix it with ricotta
and mozzarella/herbs. You think I should
call it cannelloni? Or maybe manicotti
is more accurate since it’s not Italian
origin, per se.” She goes, “Ugh, this is hard. I think you can call it either,
TBH.” That’s what she said. And I said, “Okay, I don’t
want to anger people, although I’m sure
I will regardless. Ha.” Zucchini and squash —
manelonni! ’cause what Peter is —
he’s a man alone. Manelonni.
Just kidding. Just kidding. First things first. We’re gonna make our filling. I’m gonna cube the zucchini. It’s so weird, by the way,
how, like, slimy it is gets
when you cut it. It, like, sticks together. What is that that comes out of
it? Virginia, Google it. -Starchy liquid? -Interesting.
Okay. So we’re gonna do this. This is called a brunoise. It’s a fine dice,
whatever you want to call it. So we’re gonna heat up
some olive oil in here. Nice, like, coat of it. So we’ve got our squash. Using yellow squash.
I’m gonna grate this. Just a textural thing. Making it rain. Listen to that sizzle. Ricotta cheese,
that can go in there. And I put almost all of my
cheese in here — about 1 cup. I’m gonna save about a 1/4 cup
to put on the top. Here we go. Pepper in here. A little salt. One whole lemon
I’m going to zest right in. And then I’m gonna juice it
in there as well. I just use my gut to, like,
hold my zester. But you catch it all like this,
it’s all held. Then you just go…
like that. And you should always ever use
your zester that way. So you just go whoop,
whoop, whoop. One direction. One direction,
it’s not just a band. I’m gonna use this guy. And you want about
2 tablespoons of juice in here. And I find that actually… and I’m not saying this is true
for every lemon, but lately, every time
I’ve cooked this recipe, I’ve literally measured the
amount of juice from one lemon, and it’s been 2 tablespoons
every time… which is kind of cool. Mix ‘er on up.
It ain’t over yet. This is looking good. Getting a little bit of color,
it’s softening up. I don’t want to cook it down
to a mush. So I’m gonna say that
that’s good and done. I go like this. Boop. I’m just gonna mix in
with the zucchini… the happy little friends
that they are. So squash versus zucchini. Yeah, they’re so similar though. The shape is a little bit
different, the color, obviously. -Ooh, you hear that? All zucchini are squash,
but not all squash are zucchini. Set that aside to cool. ♪♪ Mmm.
I put them together in my mouth. Separate here, but in my
mouth, they were together. And they tasted great. Ooh.
A lot of pepper in that bite. Okay, let’s go outside. Let’s pick some shit
from the garden. Are you ready, Peter? -We ready yet? -♪ Let’s go to the garden ♪ ♪ To the garden, let’s go get ♪ ♪ Some vegetables ♪ ♪ Spinach and basil
and who knows what else ♪ ♪ Right out this door ♪ ♪ Over the floor ♪ I ruined it at the end there.
I don’t know what that was. ♪ But we can keep going ♪ ♪ Let’s keep going,
let’s go do it all ♪ We’re gonna need a bigger tray. You get that reference? -Mm-hmm.
-What was it from? -I don’t know.
-You don’t? You don’t, you’re a liar. -I don’t get it.
-“Jaws.” They’re like, “I think
we’re gonna need a bigger boat.” -Ah.
-♪ Bing, bang, boom, boom ♪ ♪ Blah, blah, blah ♪ ♪ Where is my wine? ♪ ♪ I need my wine! ♪ [ Laughter ] Virginia’s on it. All right, we’re done. Done.
Where’s Peter? What’s Peter doing? Stop for a second,
just look at Peter just, like, off,
looking in the distance. All right, we’re done. Okay, let’s go back in. And we’re back. Wine break. Okay, this goes into here.
All the juice and all. You can take the juice out
if you want to. I’m making a mess.
We’re gonna mix it all together. We’ve got our filling ready, and now we’re going to
cook our pasta. I cook my pasta. It only takes,
like, three minutes. We’ve got our pasta. We’re gonna cut these into,
like, six-inch squares. So it’s like that.
Watch how smart I am. Just like this. I’m gonna go like this. Then we’re gonna go like this. These get used
for something else. So we’ve got about seven
to eight squares of pasta. And we’re just gonna boil it. Salted water, right on in. And fresh pasta doesn’t
take very long to cook. So this will probably be done, like, we’re talking like
three minutes or so. I literally couldn’t have chosen
a smaller utensil. But whatever.
So this is 9×13. A little oil in the bottom. Pasta is cooked. This is going off. We’re gonna drain it,
and run it under cold water. ♪♪ Tricked ya. So now we’ve got our cooked
pasta sheets and our filling. And we’re adding
in a good amount. Okay, ready?
Just like this. This is our ricotta,
our mozzarella. We’re gonna roll it, just like
that, over towards you. Tuck it in.
Look at that. Nice little manelonni. I want to not cook
when I entertain. So this is one of those things
you can cook ahead of time so your friends are over,
you can, like, hang out, and, like, visit with your, you know,
your company, your guests. And not, like, be in the kitchen
the whole time while your friends
are having fun. We shove that one in there. Look at this. Ta-da!
Perfect. Okay, now we got our little bit
of cheese, sprinkle it over. This cheese, it’s gonna melt
and, like, cause good color. But then also, the pasta is gonna get
really nice and crispy, and I really like it,
it’s, like, nice and crunchy. In the oven we go. 375, about 40 to 50 minutes,
depending on your oven. [ Sighs ] Ooh.
All right, this is perfect. So you can see, look, it’s nice
and crunchy, crispy there, but, like, the cheese
is melted just enough. It has, like, that nice color. I’m really using the cheese
on top just for coloring. So we’re gonna make a little
salad to go on top of this, because health. Just some lemon zest. A little bit of olive oil. Salt. And pepper. We have these guys.
These are going in there. So this is getting tossed. Okay. We had this out in the garden,
this, like, really nice oxalis. I don’t even know what to call
this flavor. It’s just delicious.
I love it. A few mustard greens and
our friends coriander flowers, cilantro flowers,
throw on some fennel. More of these oxalis flowers. This is nasturtium. Do some of that on there. Oh, yeah, the parcel. All this has a lot
of texture to it. This is really, like,
just, like, a masterpiece here. And here we go. Done. Oh, it’s not done. Ah, I fucked up! What I like to do is just
rain this all over it, and I just put
all the flowers. I don’t want to cover them up
’cause they’re so pretty. What should I do? Should I take the flowers off
and, like, redo it? I’m gonna do that real quick. [ Crew gasps, ohs, groans ] [ Laughs ] They’re like, “That bitch
just spent five minutes decorating this goddamn thing,
and it was, like, so pretty.” But look, I can redo it,
don’t worry, guys. It’s not a big deal. And now we’re gonna decorate it
with these little flowers on top. Now the moment of truth.
Virginia’s gotta eat it. Come on, Virginia.
Get in there. You’re gonna have a bite
of it with me. Come on. You went in the garden,
you have to eat it now. Come on.
You can put some of this on it. Cheers.
-Cheers. -Boop. Look how small her bite was
compared to mine, by the way. -Mmm.
-You like it? It’s really light,
it’s crunchy, it’s cheesy. So you can taste the squash
in there, too, but all this, like,
other stuff is really good. The lemoniness — there’s, like,
a lot of lemon in there. She tastes lemon.
It’s good. This is like a nice
little perfect kind of summer casserole. For this recipe and more, there’s a link
and a description below. Don’t forget to share it. #munchies, all that good stuff. Am I right?
-Yeah. -Hope your summer’s not
as rainy as today. ♪♪ ♪♪ ♪♪
Welcome to fridge cam. If you eat food, this is the show for you. In the fridge today… Does cheese give you nightmares? We undertake a scientifically controlled experiment to find …
Welcome to fridge cam. If you eat food,
this is the show for you. In the fridge today… Does cheese give you nightmares?
We undertake a scientifically controlled experiment to find out. And a mystery recipe
with these ingredients. Let’s find out. But first… We put some of the oldest
food myths to the test. Myth one, microwaving food is unhealthy. Planned out a great experiment
to test this theory. Got two bowls of kale, a microwave,
some boiling water and this is a refractometer. We’re gonna boil some kale in both the microwave
and a pan of boiling water. We’re gonna see if the microwave kale still has
the same amount of density as the boiled. And therefore, whether it kills the nutrients in it or not.
This is the boiled in a pan kale. Is that scale going up? No that was just you dropping
green liquid onto it. Let’s just dip it straight in
and see what happens. There we go. What’s happening? It’s 6%.
– 6% brix. Have a look at that.
What does that say? 1 brix. That’s 1% brix. So the water that was coming out
of the kale from the microwave… Yeah? Has lost more.. has lost less
nutrients than the one that we boiled. Is this the bit where we go with Jamie’s science?
– Science. Yeah, science bit please
cause we’re struggling. A microwave emits radiation. Now, that sounds
big and scary but actually but the radiation it emits is about 1000 times weaker
than anything that can do any harm. That radiation moves energy and the and that
energy moves the molecules in the food around. Now, those molecules when they move create
heat and the heat is what heats up the food. Because a microwave is only moving the molecules around
it’s not destroying the nutrients anymore than boiling them. Infact cause it cooks quicker in a microwave
you could say it destroys fewer nutrients. Myth two. Keeping a silver spoon in an open bottle
of champagne will keep the fizz in for longer. Here’s what we’ve done.
Two bottles of champagne exactly the same. Opened exactly the same time last night.
One had a silver spoon put in it. Both put into the fridge at the same time, both taken out
of the fridge at the same time. And here they are. We’re gonna test are
they equally as fizzy? Exactly. We’re going to do that by pouring
both into separate glasses. We’re gonna count accurately the number
of bubbles that we can see. And then we’re going to taste
them and see what we think. That’s fairly even bubble-age. Yeah very bubbly. What we’re toasting to? The revelation of myths. Oh sorry. You do the toast and then round. I can’t tell the difference.
– I don’t know if there is a difference. What the hell do you think
you’re playing at? There’ve been lots of tests on this,
some more than this one. And they all failed. The fact is the bubbles get into
the liquid via pressurization. Once the cork has been popped the bubbles
gonna get out no matter what. Carbon dioxide is most soluble in cold liquid.
So keep it in the fridge for as long as possible. And the bubbles should remain there for a while
nd then they’ll escape. And then you’re screwed. Myth number three.
Do carrots help you see in the dark? This one is probably the most
scientific one so far. Three hours ago we put Jamie
through an eye test in the dark. It’s not quite pitch black. No but I can still see things.
– You can see me yeah? Yeah. – Right. Here’s your card.
– E…. A-C-Z-O-O-E-P-T-M-N-S. After courting his score we got Jamie to eat…
How many carrots? Six. – Six carrots. Now because of science we’ve given his
body some time to digest the carrots. And see if it makes any difference
to his eye sight. A-S-C-T-O-Z-F-E-L-N-M. You got two wrong again
on the bottom row. But it was so scientific. Carrots contain high levels of vitamin A
or retinol in comparison to other foods. The human body requires retinol
to synthesize rhodopsin. Which is a pigment in the eye which
allows you to see in lowlight conditions. So yes technically eating loads of carrots will
enable you to see better in lowlight conditions. However the eye requires light to operate so
it doesn’t matter how many carrots you eat. You’ll never be able to see in the dark. Ahhhhh. Myth four. Alcohol is all burnt
off during cooking. You can see what’s coming.
I bought this breathalyzer on the internet. For how much?
– For 12 pounds. Brilliant! James has cooked up a lovely stew.
Containing this amount of beer, this amount of wine and
this amount of perno. This is a pint of that stew. This is what we’re gonna do.
You’re gonna drink all of those. Great. Then we’re gonna breathalyze you and take your reading.
– Okay. Then we’ve cooked off all of that
alcohol supposedly in this stew. I’m gonna drink this pint and we’re gonna take my reading.
And we’re gonna compare the two. Do you even like beer? This is my first one. Under no circumstances does Sorted condone irresponsible drinking.
This is purely for scientific reasons. Cheers…. To hell! Ahh there’s the heartburn! Test my reactions, you watch I can drive.
One, two, three. You were 0.00 I was 0.02.
Let’s see if those figures have gone up. 0.07. It’s high it says.
How am I gonna get home? Right.
– Blow! Blow It again! You’ve gone down. Science.
– What does that mean? Alcohol burns at 78.5 degrees Celsius. We usually cook things at a bigger,
higher temperature than that. So you would expect the alcohol to get
burnt off when you cook. Right? Wrong! Alcohol actually evaporates if left
open at any temperature. It’s just when heat and time are applied
the more alcohol evaporates. So basically the hotter the temperature and
the longer the alcohol is left at that temperature. The less alcohol left in the end dish. Myth five. Eating cheese before
bed gives you nightmares. Studied by the British Cheese Board, I know.
Concluded that infact it doesn’t give you nightmares. But it does give you more
vivid and colorful dreams. What is weird is that different cheeses
give you different types of dreams. So stilton might give you weird and wacky dreams.
Whereas cheddar might give you people centric dreams like
dreaming of celebrities. And Red Leicester might give you nostalgic dreams. Believe all you want. But the science behind it is that
milk contains an amino acid called Tryptophan. Cheese is basically just concentrated milk.
Your body needs Tryptophan’s to produce serotonin. Which is a sleep inducing hormone. So cheese doesn’t give you nightmares,
but maybe it gives you more vivid dreams. So we gave different members of the Sorted Team
different cheeses to try. Last night we all ate them before bed and
you’re gonna see the results in the aftertaste. Speaking of cheese, let’s see what
Ben’s come up with in the kitchen. Right mate what have you got for us? I’ve written a recipe and I think that involves
as many of the myths as possible. We’ve got carrots,
we’ve got flat champagne. We’re gonna burn some of the alcohol off and
it’s got a lot of cheese. It’s a cheese soup. So it begins with a couple of shallots we’re gonna peel and finely dice. We’ve got a couple of carrots which we’re gonna peel and finely dice. And a couple of cloves of garlic which we’re going to peel…
– Peel and finely dice! Barry’s battered. He keeps on adding sound effects when you’re chopping garlic.
– Yeah listen. Water’s fun. Keep the dice nice and fine it will cook nice and quick.
Plenty of butter into a pan. Sweat it off with a lid. The liquid of our soup a glass
of flat champagne. Great use for it if you’ve got any left.
Some apple juice and some veg stock. Splash it into the pan with a little bit of paprika.
And bubble away for about 20 minutes. Are you confident that this is gonna work? Pretty easy.
– It’s a very simple soup. The only thing is whether there’s enough
cheese to give that the body we want. I haven’t got the body either. According to your notes it says Brie
broken melted and blitzed next. Yeah that’s pretty much it.
So most of the alcohol is bubbled off. We’ve chopped the brie cause
it’s oozy and that will be easier. It needs to melt and then we’ll blitz it through.
And season to taste. You definitely only need a very
small portion to pour it in. That is cholesterol. That is cheese soup. Little pinch of paprika and there we go.
Cheese soup sorted! Right let’s try this. That is rich. Ah I really like that. That’s not too cheesy for me. Now, we really like that obviously.
But all of our recipes of Sorted Food are tried and tested. Which means you do get more than one
round of applause when you’re cooking. So what we gonna do is pop up on Instagram
today of that cheese soup. And we want your comments.
How could we make it better, how could we improve it. How could we serve it
without something different? We want to know from you.
Comment down below and let us know. And we’ll take that back to the test kitchen and we’ll get it properly developed.
And then it’ll be up on the SortedFood.com as a recipe. You’re really good. Back to the fridge?
– Yeah back to the fridge. Well if you enjoyed that,
then give it a “like”. If you think so remember to leave a comment
cause we read everything. Lots of you want to know if Ben’s single so we’ll answer that one.
– Yeah, definitely. And also remember to “subscribe”.
Cause we will make you hungry. Yeah I think that fridge cam I’d like to have everything.
But that’s a bit farfetched. It sure did. It had topnotch
scientific discovery. It had what feels like my first ever beer. Yes.
– As I’ve been told. If you stay with us on the website then we’re about
to test the cheesy nightmare theory as a team. And you’ll be able to find our
results right now. So stay with us. And we’ll see you Wednesday
for some Halloween action. Spooky! I don’t wanna go to your Halloween
episode if you’re gonna be like that. Is that spooky? I don’t know why I said that. By the way guys,
does this now mean we’re scientists? Yes officially scientists. I feel like the scientist inside of me says
there’s something unfair about some of that testing. There were no controls.
And I just feel like… Can we not wait until the scientist
is back out of you? What is the scientists name that stays inside of me?
– You don’t know what I mean. I think I do know what you mean
and that’s why I’m worried. And there’s still one more science experiment to do.
Which is why last night we all took cheese home… Mhmm.
– And we’ve vlogged from our independent respective bedrooms. I made that very clear. You did make that very clear. This is how it went.
-I’m Farideh, and I am over here in the MUNCHIES test kitchen for “The Cooking Show.” Ah, cue applause! Everyone, we have a live studio audience as always, with Virginia and …
-I’m Farideh, and I
am over here in the MUNCHIES test kitchen
for “The Cooking Show.” Ah, cue applause! Everyone, we have a live
studio audience as always, with Virginia and Amanda. So, today, we are making
Boston cream doughnuts. What we’re gonna do
is make the dough. What you need is
a stand mixer. So, we are gonna heat up
this evaporated milk. We’re just heating it up
to a gentle 115 degrees or so, and it’s just about there. I’ve got some sugar, here —
just plain old white sugar. I think it’s, like,
a 1/2 a cup or so. We’re adding in our yeast —
two packets of active dry yeast. Add the evaporated milk. Gently fluffer it up. We’re activating
the yeast. There we go. Now, we wait. Wait. Wait. ♪ Wait for it to rise ♪ ♪ And now,
we wait, wait, wait ♪ [ Sighs ]
Anyways… I’m gonna separate
these eggs, because we need
three egg yolks in this recipe, and then,
one whole egg. And you’re gonna save
these whites, because, if you’re like me, you can
make scrambled egg whites. And I made the best scrambled
egg whites ever this morning. I put in a lot of cheese. Oh, fuck! [ Laughs ] It’s fine,
because it didn’t break, but that literally was the
dumbest thing I’ve ever done. Into that bowl it goes. What an idiot.
What an egg. I’m an egg. We’re using bread flour
in this. We’ve got just a little bit
of salt in there, some vanilla. I’ll just add that
over there. So, the yeast has risen. -The Yeaster Rabbit! Good one, Peter.
Good one. He has risen.
Get it? -We’re gonna add
everything on in. We’ve got 4 cups
of bread flour. We’re gonna add
the butter right in, and the eggs,
the vanilla, and the yolks. ♪♪ So, that looks good.
So, see how it’s just started climbing up the hook? We’re gonna knead it by hand
just for, like, a minute. I’m gonna add just a little
bit of bench flour, here. So, we’re just gonna
lightly knead it. I don’t want to overknead it,
right now, but I do want to add
a little bit of flour into it, just because
it is so sticky. See? And already,
just that little bit of flour. Look at that —
nice and smooth, supple. People say,
when it’s elastic, and the dough springs back
lightly when it’s touched. Watch.
See how it springs? Okay. We’re gonna put this
somewhere to rise for about —
a warm place — about an hour
and a half, okay? While that’s happening,
we can make the custard. I think the hardest part
of developing this recipe was getting
the custard right. So, I added in
a lot more milk to it, just to get it
a little bit looser, a little bit creamier,
and everything. So, we’ve got sugar
in this guy. We’ve got some cornstarch. I think it’s about a 1/4 cup
of cornstarch. You’re separating,
like, seven yolks, so you’re gonna
have seven whites at the end of this recipe.
Save them. You could —
You don’t have to just, like, scramble them up,
and make egg whites. Egg whites freeze
really well. So, you can save them,
make meringues, make Pavlova. I’m just gonna
whisk this together. It’s gonna be a little bit
lumpy and stuff, right here. That is totally fine. Now, I’ve got to add my milk —
whole milk, we’re using. I’m gonna turn it on,
like, medium. And you’re just gonna
whisk this continuously to avoid any lumps. The idea is that
the cornstarch is gonna thicken
this up really nicely. In this one,
it’s 2 1/4 cup milk, so it’s a little bit thinner
and nicer. It’s gonna be silkier
when it is inside the doughnut. I don’t know how they do get the custard for, like,
at the chains. I got one of those,
and, like, I was, like, trying to, like,
see — like, do a comparison. Theirs is so —
It’s different. It’s, like, it’s fake. This is real.
This is real, okay? So, our milk is all added. We’re just gonna wait,
and stir constantly, until it gets thickened.
It happens pretty fast. I’m doing it over medium,
medium-high. This is what we mean
when we say “thick.” Turning the heat off, I’m gonna
add a little bit of vanilla, and I’m gonna add a few
tablespoons of unsalted butter. They’re gonna
melt right in. And then, this has to be
cooled down completely. So, this is why
it’s good to make this right after
you make the dough — ’cause by the time
you make your doughnuts, and you fry your doughnuts,
and this is already made, it’ll be cooled down enough
to fill the inside. There’s a reason why we
do things the way we do them, in the order we do them.
That is looking good. I’m gonna strain it. Do as little at a time, And it goes through
the strainer really easily. Then, we’re gonna put Glad wrap
directly on the surface, so you don’t get
any of that custard skin. It’s in there. But first, we’re gonna have
a BLT break — best sandwich
in the world. You’re not gonna use this,
I hope, but I’m gonna eat
a sandwich. Mmm.
That’s a good sandwich. Look at our dough. This has been about an hour,
hour and a half, until it’s doubled
in size, like this. Wow.
This is so beautiful. Oh, my God. Ah!
Ooh! So, let me get
a little bit of flour. We’re just gonna
roll this into about a
12 to 14-inch circle. So, just gonna be a little bit
gentle, lightly floured, stick your rolling pin. Come here, Peter.
Come here. Touch my dough. -Mm.
-Right? It feels good, right?
-It is nice. -Virginia, you want to
touch my dough? -It’s nice.
-Yeah, it’s really good. -Ah. God, it feels good. Got our nice,
smooth dough, here, about a 14-inch circle,
1/2 inch thick. We’re gonna cut out
3-inch circles. You can do them
any size you want. Just notice,
you’re kind of going down, and twisting slightly, but you don’t want to, like,
twist it around too, too much, And you can kind of
pull them out as you go, too. Gently put them on a parchment
paper-lined baking sheet. So, I’m getting about
14 doughnuts out of this. Now, these get covered
with cling film, and they’re gonna sit
for about 30 minutes. They just need to rise
one last time, and then,
they’ll be good to fry. Our oil is to temp —
350 degrees. Our doughnuts have risen.
You can see. They’re nice and fluffier. It’s been about
half an hour or so, sometimes faster
if you’re in a very hot place. We’re gonna fry these. The cool thing about
Boston cream doughnuts is that they were based
off of the Boston cream pie. Not a pie, actually a cake. It was invented
at the Parker House Hotel in Boston
by an Armenian-French chef. And the Boston cream doughnuts became the doughnut of the state
in around 2003. Don’t quote me on that one,
but that’s when I think it was. I love Boston cream doughnuts.
They’re just good. They’re like — Some people
like jelly-filled doughnuts. I hate jelly-filled doughnuts. Okay. These are
gonna flip over. Getting a nice,
golden color. So, about 2 to 3 minutes.
Now, you’re gonna see that there’s gonna be, like,
kind of like a line around them from where they flip over.
That’s okay. That’s, like,
totally standard practice. So, these are pretty much
almost done. So, again, even, like,
as they bake, it’s popping up so much. So, it’s risen once for, like,
an hour, twice right here, and now, it’s, like, puffing up
more, and rising even more. They’re just so beautiful. These might be
the best doughnuts I’ve ever made,
right here. If you ever get in trouble
with the cops, this is how you win them over —
this recipe, okay? Here we are. We’re gonna let these cool
completely. Then, we’re gonna come back,
and we’re gonna fill them with our custard. Our doughnuts are fried.
Our custard is ready. We can now fill
our doughnuts. And then, we’re gonna
make the glaze, and glaze our doughnuts. Custard is gonna go
into the piping bag. You could use a ziplock bag,
or something, if you don’t have
one of these. These are really great
to have, though, also. So, to fill it, we’re just
going to open up, like that. And if you have a quart
container, use one of these. You probably get a lot
of takeout in it. Alright.
Perfect. Then, we’re you’re just gonna
snip the bottom, make it,
like, a 1/2 inch big. Now, the trick to filling your
doughnuts is having a skewer. We’re gonna go right in here,
just like that. And then, I’m gonna
wiggle it in there, making, like, a little, a little cavity,
a little entryway. I’m gonna do it to all
the doughnuts, just like this. Wiggle it on in. Ta-da. Just like this. Wiggle it on in. Ta-da. Just like this. Wiggle it on in, Ta-da. Wiggle it on in. Ta-da. Wiggle it on in. Wiggle it on in.
Ta-da. Wiggle it on in.
Wiggle it on in. Wiggle it on in. Take our tip,
and stick it in. [ Laughs ] Just the tip. And you’re gonna squeeze. You can feel it
filling up, and then, it comes right up
to the edge. And that’s it.
It’s full. So, stick your tip in,
just the — This is literal sex. [ Laughs ] Never thought about that
until just now. Just like that. This is literally
a cream pie. This actually is what
you’re fucking doing. I can’t wait for
the commenters. Aye, aye, aye. This is, like, NSFW. Is this what actual
food porn is? ♪♪ There we go. Our doughnuts are filled. And now, we’re going
to make our glaze, and just glaze our doughnuts,
and we’re basically done. Look how easy that was. What we’re gonna need to do
for this guy is just create
a double boiler. So, I’m just filling this up
with a little bit of water, putting a glass bowl over it. We are going to
make our glaze. So, glaze is really easy. It’s a bit of chocolate. I think I used semi-sweet. Teeny bit of salt,
just because salt brings out the flavor of the chocolate
a little bit more. About 1/4 cup of milk
in here, a little bit of butter,
some vanilla. This is —
Once this all melts, we’ll add
the confectioner’s sugar in. Mix it until smooth. The reason why we’re doing this
in a double boiler is just because there’s butter
in the chocolate in there. I don’t want the chocolate
to burn on the bottom. And also, I’m gonna keep the
glaze warm while I dip in here. So, now, we’re gonna add in
our confectioner’s sugar. It’s gonna be
the perfect texture for a glaze. It’s time to glaze
our doughnuts. Let’s get glaze-y. That was a bad joke. I’m just gonna, like,
pick the nicer side, so, and then,
dip it in the glaze. You can see some of it
squirting out a little bit. That’s fine. Just gonna kind of
wiggle it in there. Right on out. Perfect. ♪♪ Boston cream doughnuts. We don’t do sprinkles, okay? ♪♪ Now, the ultimate question is —
breakfast or dessert? This is a breakfast food,
for sure. Okay?
Not dessert, Peter, not dessert. I have chocolate for breakfast
quite a lot. I’m gonna eat one now.
Which one am I gonna eat? This one. Mmm. A lot of cream in there,
a lot of glaze. I love that the glaze,
it kind of crackles on top. Mmm.
So creamy, chocolaty, good. Get the recipe. Click the link
in the description below. Make them. Enjoy them.
Eat them. Have fun with your life. You’re gonna like it! ♪♪ ♪♪