It's nice to splash out on expensive ingredients but, you know what, a brownie can sometimes be a brownie.... if you'd like to try this recipe head here for the base one we used barrylewis.net/recipe/chocolate-brownies-cheap-vs-steep/ & for more cheap vs steep check out this playlist th-cam.com/video/5awtkLiSXHY/w-d-xo.html
The difference in egg color is due to a difference in species. The more expensive eggs come from a different species of chicken. I believe the expensive eggs are from a Black Copper Maran, but it's hard to tell 100%.
actually, for the eggs, the only thing that really affects the color of the yolk is the diet. if the chicken has a rice based diet, the yolk will be paler and sweeter. Some chicken are raise on rice purposely to produce almost perfectly white yolks for a sweeter taste.
That's actually the hens breed which affect the yolk colour too. In Southern Europe we feed our chichen with corn, mostly. Nevertheless we get differently colored yolk eggs depending on the breed.
“Would you say that was worth 4 times the price?” “Actually, I would.” The look on Barry’s face as she said that just seemed to say: “oh no, am I going to need to start shopping at Waitrose more?” xD
I just got back from a sabbatical in the UK, and had no idea Waitrose was considered posh. L'il Waitrose was everywhere, and just... where we shopped. It just makes the video funnier, in hindsight.
Is waitrose kind of like Whole Foods? Or is it a little bit less than that and more like Trader Joe's or Raley's? I mean I don't expect you to know that if you've lived in the UK but someone?
@@chelsey8737 - I'd put it very middle of the road. Definitely not comparable to Whole Foods, but more expensive than Trader Joe's (and just a classier vibe to the store). The one thing it did have in common with both WF and TJ's is that the fresh, healthy prepared foods was kind of mindboggling to see. I'd say Waitrose is probably like a Safeway/Genaurdi's/Market Basket, in an area where the store is brand new and trying to compete with Whole Foods and Wegman's.
Chelsey Abbott as someone who has lived in both countries, I can help lol! Waitrose is like Pavilion’s, it’s in the higher end of grocery stores in the UK
@@Tash2897 ...isn't Pavillion's the Southern California version of Albertson's? (Who also own Safeway?) Because I'd say ASDA was akin to Pak n Save, and Waitrose was like a newer Safeway/Albertson's. Popping open a list of American supermarkets (including regional chains), and I'm mostly struck by the fact that America has mostly middle of the road grocery stores, then the lower end, and finally just a handful of really high end stores like Wegman's or Whole Foods. I guess regionally, you get "the nice Safeway" or "the good Fred Meyer" or "that upscale Piggly Wiggly," but typically if you want something higher end, it's either Whole Foods or REALLY regional, like MetropolitanMarket. (And none of this touches on the fact that in a lot of areas, the grocery stores are "little" versions, so that everyone can do essential shops on the way home every 2-3 days, rather than the American-style GIANT WAREHOUSE STORE and maybe weekly or even biweekly shopping trip.) Aussies - Waitrose reminded me a lot of Woolies (and Tesco was more like Cole's), but that might be a Commonwealth design bias more than similarities between stores. (To be clear, I'm an American; I'm just married to an Aussie and we lived in the UK recently for a bit.)
They could do that with three different types. One that's super cheap, the cheapest ingredients they can get for everything, one that in the middle like average prices average quality oh, and the last one is like super expensive high-quality for every ingredient. And then decide if it's better to do all high-quality or stick to middle or use some cheap and some high.
Having in fancy Italian style pizzeria headed by an actual Italian, the more expensive/artisan stuff is without a doubt better and nicer than the commercial stuff. Anything from the 00 flour to the handmade tomato sauce to the Gubeen pepperoni
Flour is not just flour. The amount of protein in the flour affects the gluten formed which affects the texture. Bread flour has more gluten for stretch you dough and a nice chew to the bread. Cake flour has less protein for a light texture.
I loved this video. I am a firm believer that the quality of ingredients make the recipe. So I'd be interested to see more of these! Thanks for sharing.
The four dislikes are brownie haters and not to be trusted at all. Love the concept and yes lasagna, spaghetti, cakes, pies the possibilities are endless. Xx
The colour of the more orange yolk comes from a beta carotene additive in the hens food. Apparently consumers think that orange egg yolks are healthier and that's why they do that.
They can become orange from eating grass and other fresh greens when raised outside. But yes, some additives will also change the color to orange. My father keeps hens outside, and their yolk is very orange. *Edit:* Orange yolks don't mean the egg is healthier for consumption, but it might be an indicator that the hens are well kept.
I LOVE THIS TYPE OF VIDEO! I’ve always wondered if there was a huge ingredient difference in recipe outcome but never actually did this! Thank you! LOVED IT!
You can tell the kids know what TH-cam is like. As soon as he said that it was the other way around, they IMMEDIATELY switched places and restated it, without even discussing it or anything. That was some of the best timing I've ever seen, and they COMPLETELY stuck the landing of that joke. Amazing!
I was going to say, we tend to get farm eggs and can tell the difference between them and supermarket ones. The amount of double yolks we get too is very high.
I grew up on a chicken farm. The shell thickness is most effected by the fibre and nutrients in their diet from what I could tell. The yolk colour however, is entirely down to what food mix they're given. It's not inherently darker yolks are better, though generally foods with good fibre and protein will result in a darker and more consistent yolk, but likewise foods with too much fibre or just certain styles may make the yolks more bitter. The free range element seems to effect size of both the yolks and the eggs as a whole in my experience, because chickens under stress simply don't produce quality eggs. The exercise definately helps, but freerange vs. large cages really yeilds about the same results there. The main thing is that the chickens muscles have to be a normal level of strength and not atrophied from a confined and crowded space. I'm sure free range chickens are also generally less stressed. Ironically by treating them as living, feeling creatures (who are generally quite human friendly and social), you get much higher quality eggs, but companies looking to reach a bottom line don't care about that, and thus they treat chickens basically just as egg machines.
I learned that the hard way 😁 we always had eggs from our chicken, but during winter they had a pause and didn't lay any eggs, so we had to buy ones from supermarket. And I cracked one on the counter as always and completely broke it and the whole egg ended up on the floor 🙄😁
I feel like eggs are also slightly seasonal? Like, spring/summer eggs often have thicker smoother shells and brighter yolks than winter eggs, even in "farm fresh" eggs from the lady down the road and not just store eggs.
@@thepinkplushie Isn't it the Beta-carotene that makes the yolk more orange? I heard that there are studies implying that there is no health difference between a egg with a lighter yolk or a orange tinted one. That the eggs in facts are the same with the same vitamins and same minerals. Whatever the chicken had eaten. And that alot of farmers add the extra Beta-carotene to their food mix for a (so they fake it) brighter orange yolk. So that you can give the cheaper egg an expensive or healthier look.
The fact that you were so surprised when the two egg and sugar mixes were different colours baffles me. You literally put in GOLDEN caster sugar into the expensive one and WHITE caster sugar in the cheap one... of course the colour is going to be different!!!
Probably because people are so used to the egg yolk being bright yellow, which is a direct result of the feed used in massive chicken farms. As others have stated natural free raised chickens eggs will be darker, often more of an orange color, as they eat (or at least try to) just about anything including plants, bugs ec. on top of whatever feed is provided.
*PLEASE* make a series out of this! I think Mrs. Barry had a really good point about using better ingredients and I'd love to see a deeper dive into this whole thing! Nice to see Jack return at the end there too lol
Tip for getting the mix to that point just before you think it's fully mixed: Take it just to the point of being fully mixed and then give it one stir in the opposite direction.
It would be cool if they made a third one that is a combination of the other two recipes. Like the expensive eggs and chocolate, but the cheap butter and flour, and see how that one compares to the others
Pro tip, if it doesn't say cane sugar it can be from beets as well. Different sources cover the cost difference most time. Spending money where it's appropriate is wisest in my opinion. It's like using sea salt to boil pasta or season soup. Using good eggs and chocolate will elevate your brownie more than the sugar used. Edit: you nailed it at the end lol. I jumped the gun
I love this concept so much!!! Two suggestions, though: 1. Bake them both on the top or bottom of the oven, or switch/ rotate them halfway through 2. When tasting them, I find it's really helpful to go back and forth. When you only try sample one and then move to sample two, you cannot adequately compare them to one another. Thank you for doing this!!! 🙂
Top dollar on the top shelf, budget price on the bottom shelf. Easy way to remember. Hoping for more of these, because I love the comparison of premium ingredients vs budget ingredients in food, as it really shows how drastically different the exact same dish can be using different quality ingredients.
i would love this series actually because when you're on a lower budget you can still make something nice. my mom loves budget cooking, I would actually also love a series that works with left overs from previous meals,or meals you make lets say rice and then the day after you can use the left overs for fried rice etc.
Ahhh 3 years ago ! I've been making these (steep ones) about once a month every since haha. family members and others always ask how I make them so amazing and I tell them use good ingredients ffs lol costs a lot but tastes so good. Thanks Barry and Becky x
Love love this new series idea! Sometimes I just wonder if the extra money is worth paying for when selecting better ingredients. However, as a pastry chef, this is my input.. the difference in texture between two is most likely due to technique and ingredient selection. When the chocolate mix is folded into the eggs, Barry's mixture is much thicker. Part of it is because the exp choc is more silky and smooth, which makes it easier to fold it into the mix, also, Barry may have over folded he mixture/let the choc mix cool down too much. The thick mixture makes it more difficult for Barry to fully incorporate the flour, resulting in more mixing effort, more gluten is developed. Also, cake flour(low gluten) is used for the exp one and reg flour is used for the cheap one. If you desire fudgier brownies, just swap out cake flour for bread flour, work it a little more. Looking forward to your new upload on this series! :)
this is quite irrelevant but I used to watch Barry back to when he first started TH-cam with his small kitchen as well. After such a long time I find him on my recommended and IT DOES feel so good to be back and I see that you upgraded to a fancier kitchen as well! Love always, a fan
I haven't watched this through yet but I am all for making this a series. Your wife adds charm to this and video is actually entertaining and interesting.
I’d love to see more videos like this! I think they’re really interesting and I’d love to see this with some savoury foods too! Also I LOVE Mrs Barrys jumper! Where did it come from??
Nice one Barry! What a great video idea, I would love to see this as an ongoing series (maybe a cheap roast dinner vs expensive roast dinner, or cheap and expensive Pizza?!?!). Anyway, I thought the expensive brownies definitely looked the nicest, however, I could never bring myself to payout £27 just for a tray of brownies!! 🤑🤑🤑
It's probably closer to half for the tray - which probably doesn't make it better, but it's not like the entire container of cacao powder went into the tray, or the entire bag of flour, etc. Some of the cost was just in buying all the ingredients, without using the pantry. (That said, I appreciate the fact Barry bought the ENTIRE set of ingredients for both. It's frustrating when channels claim "it'll only cost X to do Y - so long as you already have $500 in other things!")
Please do make it a series! Suggesting what ingredients you think are worth spending the extra and those you might be able to cheap out on is pretty handy too!
I thought I recognised this recipe... I’ve been using this one for my brownies for ages! It’s from bbc good food I believe! I can vouch for it and it’s delicious 😋
that was so much better then i thought it would i clicked the video thinking oh no now even Barry is doing cheap thing vs expensive thing videos but it was actually really interesting because you showed the process of it being so as different ingredients were added you could see which ones were making a big difference to the finished product and which ones weren't
@@shaunamccutcheon1900 okay I live in the u.s. and had never heard of that show before until my four-year-old brother was messing around with the remote and turned it on accident. And I can honestly say it is mine and my 16 year old brother's favorite show because the accents are amazing.
@@chelsey8737 yeah i wasnt sure if youd know what it was, I live in New Zealand and we'd watch it as kids, cant remember if it was an nz show or Australian
Dunno if it's any different now, but years back I used to buy Asda Smartprice butter, and it always seemed "sweaty", as in would seem to leak beads of salty water as though they did a half-bottomed job at de-watering it & salting it when churning it... :S Still ate it though, butter is butter, sweaty or not... :P
"I'm Juan" "& I'm Chu" Deep voiced voiceover: "2 no nonsense cops, one from China, one from Spain" New York police chief of Irish ancestry "Dammit you Chu, you've got Juan more chance, you got 48 hours" *A car drives through some boxes* Deep voiced voiceover: "In cinemas now"
scott turner ... I make brownies all the time .. but the cheap .. not the steep .... lol .. but my hubby still says they are AWSOME because they are made with love 💞💞💞
This is literally all I watch on TH-cam just about and I will never make a recipe that I watch on here. I bake all the time but I just never feel like going through the trouble that TH-camrs do when they make food
It's nice to splash out on expensive ingredients but, you know what, a brownie can sometimes be a brownie.... if you'd like to try this recipe head here for the base one we used barrylewis.net/recipe/chocolate-brownies-cheap-vs-steep/ & for more cheap vs steep check out this playlist th-cam.com/video/5awtkLiSXHY/w-d-xo.html
Hey Barry your one of my favourite youtubers
Yes please.. Make it a series
Hey barry, would like to see a 1,2,3,4 in this style if you know what i mean, cheap v steep meal&drink?
The difference in egg color is due to a difference in species. The more expensive eggs come from a different species of chicken. I believe the expensive eggs are from a Black Copper Maran, but it's hard to tell 100%.
Are not battery hens illegal now? Though "in a cage" ain't far off, as it's just a big barn and little to no outside/sunlight and cramped.
When Chloe said "I'm counting on the world too" I FELT THAT!! Me tooo sis... Me too
“The real winner is brownies” truer words have never been said
Amen, brother! LOL
The real winner is everybody who got to taste test the brownies! :)
actually, for the eggs, the only thing that really affects the color of the yolk is the diet. if the chicken has a rice based diet, the yolk will be paler and sweeter. Some chicken are raise on rice purposely to produce almost perfectly white yolks for a sweeter taste.
Yes, but also marigold petals are ground into the feed to make it that vibrant orange color.
I also heard the fresher the egg the more vibrant the yoke will be. Idk if that's true but it kinda makes sense .
@@pamwhite1330 its just the feed.
That's actually the hens breed which affect the yolk colour too. In Southern Europe we feed our chichen with corn, mostly. Nevertheless we get differently colored yolk eggs depending on the breed.
The shell being thicker on the expensive eggs probably indicates a better quality diet that's higher in calcium than the cheap egg chickens get.
I'd like to see Barry and Mrs. Barry go head to head making something without a recipe then the kids judge who did it better. 👌
Jessie yessss
It might be even more interesting to do that test WITH a recipe!
Oh yes!!
I'll have to agree with the others here: This is a really fun series idea.
Barry: "Is that you discreetly telling me off?"
Mrs. B. : Yes
Honestly couple goals lol
“Would you say that was worth 4 times the price?”
“Actually, I would.”
The look on Barry’s face as she said that just seemed to say: “oh no, am I going to need to start shopping at Waitrose more?” xD
I just got back from a sabbatical in the UK, and had no idea Waitrose was considered posh. L'il Waitrose was everywhere, and just... where we shopped. It just makes the video funnier, in hindsight.
Is waitrose kind of like Whole Foods? Or is it a little bit less than that and more like Trader Joe's or Raley's? I mean I don't expect you to know that if you've lived in the UK but someone?
@@chelsey8737 - I'd put it very middle of the road. Definitely not comparable to Whole Foods, but more expensive than Trader Joe's (and just a classier vibe to the store). The one thing it did have in common with both WF and TJ's is that the fresh, healthy prepared foods was kind of mindboggling to see.
I'd say Waitrose is probably like a Safeway/Genaurdi's/Market Basket, in an area where the store is brand new and trying to compete with Whole Foods and Wegman's.
Chelsey Abbott as someone who has lived in both countries, I can help lol! Waitrose is like Pavilion’s, it’s in the higher end of grocery stores in the UK
@@Tash2897 ...isn't Pavillion's the Southern California version of Albertson's? (Who also own Safeway?) Because I'd say ASDA was akin to Pak n Save, and Waitrose was like a newer Safeway/Albertson's.
Popping open a list of American supermarkets (including regional chains), and I'm mostly struck by the fact that America has mostly middle of the road grocery stores, then the lower end, and finally just a handful of really high end stores like Wegman's or Whole Foods. I guess regionally, you get "the nice Safeway" or "the good Fred Meyer" or "that upscale Piggly Wiggly," but typically if you want something higher end, it's either Whole Foods or REALLY regional, like MetropolitanMarket. (And none of this touches on the fact that in a lot of areas, the grocery stores are "little" versions, so that everyone can do essential shops on the way home every 2-3 days, rather than the American-style GIANT WAREHOUSE STORE and maybe weekly or even biweekly shopping trip.)
Aussies - Waitrose reminded me a lot of Woolies (and Tesco was more like Cole's), but that might be a Commonwealth design bias more than similarities between stores.
(To be clear, I'm an American; I'm just married to an Aussie and we lived in the UK recently for a bit.)
Love this series idea! Maybe a pizza would lend itself to this format? edit: with a more expensive flour, specialty cured meats, specific cheese..etc!
They could do that with three different types. One that's super cheap, the cheapest ingredients they can get for everything, one that in the middle like average prices average quality oh, and the last one is like super expensive high-quality for every ingredient. And then decide if it's better to do all high-quality or stick to middle or use some cheap and some high.
Having in fancy Italian style pizzeria headed by an actual Italian, the more expensive/artisan stuff is without a doubt better and nicer than the commercial stuff. Anything from the 00 flour to the handmade tomato sauce to the Gubeen pepperoni
@Kynalina Kaldorei oh yeah, one with double 0 flour, mortadella sausage, freshly ground flour, biga starter, mitaki mushrooms,
Pasta has specialty flour
Tim Chuma Double 00 flour just has a better hydration rate and will make a better crust.
Honestly, the eggs are the only thing I'd probably insist on buying -- and that's more for the chicken than me, really.
D'you know what would be quintessentially British? Cheap vs Steep: Sausage Rolls. I'd definitely watch that.
Bad sausage in Britain, in my limited experience, is so much worse than good sausage, to a greater degree than here in the USA...
Flour is not just flour. The amount of protein in the flour affects the gluten formed which affects the texture. Bread flour has more gluten for stretch you dough and a nice chew to the bread. Cake flour has less protein for a light texture.
I loved this video. I am a firm believer that the quality of ingredients make the recipe. So I'd be interested to see more of these! Thanks for sharing.
I would love to see Cheap or Steep Burgers!
The four dislikes are brownie haters and not to be trusted at all. Love the concept and yes lasagna, spaghetti, cakes, pies the possibilities are endless. Xx
"I'm counting on the world too" is a great line.
The colour of the more orange yolk comes from a beta carotene additive in the hens food. Apparently consumers think that orange egg yolks are healthier and that's why they do that.
They can become orange from eating grass and other fresh greens when raised outside. But yes, some additives will also change the color to orange. My father keeps hens outside, and their yolk is very orange. *Edit:* Orange yolks don't mean the egg is healthier for consumption, but it might be an indicator that the hens are well kept.
Your wife has a beautiful, sensitive voice. It so enjoyable to hear her 😊
You should do a hybrid brownie for a "best value for money" "mid-range" brownie. With expensive chocolate and eggs but dirt cheap everything else
This is the correct answer. Quality eggs, quality chocolate, and everything else just your regular supermarket fare.
I don't think you need chocolate that expensive - I think mid-range cooking chocolate with a really high % coco is similar - another thing to test
Mrs Berry is amazing and I always love when she's in a video with you.
I love her. Shes so funny and honestly adorable
I’m counting on the world too! So adorable :)
I can't handle this responsibility *starts hyperventilating*
I LOVE THIS TYPE OF VIDEO! I’ve always wondered if there was a huge ingredient difference in recipe outcome but never actually did this! Thank you! LOVED IT!
Yeah I definitely appreciate him spending the money on the expensive products so I don't have to. That would hurt my wallet a lot
I'm proud of you Barry, I joined your channel in 2011, and loved your enthusiasm, and now look at you, nearly 1mil subs! Well done
You can tell the kids know what TH-cam is like. As soon as he said that it was the other way around, they IMMEDIATELY switched places and restated it, without even discussing it or anything. That was some of the best timing I've ever seen, and they COMPLETELY stuck the landing of that joke. Amazing!
Definetly expensive eggs have a harder shell. I always noticed that when having eggs from my aunts farm instead of supermarket eggs
I was going to say, we tend to get farm eggs and can tell the difference between them and supermarket ones. The amount of double yolks we get too is very high.
I grew up on a chicken farm. The shell thickness is most effected by the fibre and nutrients in their diet from what I could tell. The yolk colour however, is entirely down to what food mix they're given. It's not inherently darker yolks are better, though generally foods with good fibre and protein will result in a darker and more consistent yolk, but likewise foods with too much fibre or just certain styles may make the yolks more bitter.
The free range element seems to effect size of both the yolks and the eggs as a whole in my experience, because chickens under stress simply don't produce quality eggs. The exercise definately helps, but freerange vs. large cages really yeilds about the same results there. The main thing is that the chickens muscles have to be a normal level of strength and not atrophied from a confined and crowded space. I'm sure free range chickens are also generally less stressed. Ironically by treating them as living, feeling creatures (who are generally quite human friendly and social), you get much higher quality eggs, but companies looking to reach a bottom line don't care about that, and thus they treat chickens basically just as egg machines.
I learned that the hard way 😁 we always had eggs from our chicken, but during winter they had a pause and didn't lay any eggs, so we had to buy ones from supermarket. And I cracked one on the counter as always and completely broke it and the whole egg ended up on the floor 🙄😁
I feel like eggs are also slightly seasonal? Like, spring/summer eggs often have thicker smoother shells and brighter yolks than winter eggs, even in "farm fresh" eggs from the lady down the road and not just store eggs.
@@thepinkplushie Isn't it the Beta-carotene that makes the yolk more orange? I heard that there are studies implying that there is no health difference between a egg with a lighter yolk or a orange tinted one. That the eggs in facts are the same with the same vitamins and same minerals. Whatever the chicken had eaten. And that alot of farmers add the extra Beta-carotene to their food mix for a (so they fake it) brighter orange yolk. So that you can give the cheaper egg an expensive or healthier look.
The fact that you were so surprised when the two egg and sugar mixes were different colours baffles me. You literally put in GOLDEN caster sugar into the expensive one and WHITE caster sugar in the cheap one... of course the colour is going to be different!!!
True but you seem to be ignoring one thing there - The Barry Factor - where the obvious isn't so....obvious.
he didnt seem surprise by the difference in colors just how much of a difference there was
Probably because people are so used to the egg yolk being bright yellow, which is a direct result of the feed used in massive chicken farms.
As others have stated natural free raised chickens eggs will be darker, often more of an orange color, as they eat (or at least try to) just about anything including plants, bugs ec. on top of whatever feed is provided.
Loving this series already. Hope you reach 1 mil subs in 2020
*PLEASE* make a series out of this! I think Mrs. Barry had a really good point about using better ingredients and I'd love to see a deeper dive into this whole thing! Nice to see Jack return at the end there too lol
Tip for getting the mix to that point just before you think it's fully mixed: Take it just to the point of being fully mixed and then give it one stir in the opposite direction.
It would be cool if they made a third one that is a combination of the other two recipes. Like the expensive eggs and chocolate, but the cheap butter and flour, and see how that one compares to the others
anyone else just start laughing when he says "oh wow, this is like that chocolate i snapped on a workbench and nearly broke my face."
Yes I did!
This is a great series idea! however, should be baked separately. so they bake in the same spot of the oven and have the same heat exposure.
I really like the idea of this, so please make it a series.
"I'm counting on the world too"
Omg, _don't._
Your avatars giving me Destruction Derby on the PS1 flashbacks.
@@YouSoRusso lol good!
Chloe is counting on the world! let not let her down!
Genes Barry. That is exactly why your parents and siblings all liked the cheaper ones. It just means Mrs Barry is a perfect compliment to you :)
Yes I need this for a series! 💪
I've been away from this channel for over a year, but man does it feel like coming home. Everyone is so lovely and I can't wait to catch up :)!
Next time don’t give context, just say “which brownie is better” and just give it to them
The videos you film with your family warm my heart in a way I can't describe
Love the concept... would love to see more!
I love the light you have in the chicken even at night, very bright.
Pro tip, if it doesn't say cane sugar it can be from beets as well. Different sources cover the cost difference most time.
Spending money where it's appropriate is wisest in my opinion. It's like using sea salt to boil pasta or season soup.
Using good eggs and chocolate will elevate your brownie more than the sugar used.
Edit: you nailed it at the end lol. I jumped the gun
I love this concept so much!!! Two suggestions, though:
1. Bake them both on the top or bottom of the oven, or switch/ rotate them halfway through
2. When tasting them, I find it's really helpful to go back and forth. When you only try sample one and then move to sample two, you cannot adequately compare them to one another.
Thank you for doing this!!! 🙂
This was brilliant, more of this please !
Top dollar on the top shelf, budget price on the bottom shelf. Easy way to remember. Hoping for more of these, because I love the comparison of premium ingredients vs budget ingredients in food, as it really shows how drastically different the exact same dish can be using different quality ingredients.
Such a good format! Interesting the whole time and so much family time💝just like back when u had that family vlog. Keep it going 💪😎
I love this series, I hope you never stop making them. What a great family !!!
Do a series! I loved this!
i would love this series actually because when you're on a lower budget you can still make something nice. my mom loves budget cooking, I would actually also love a series that works with left overs from previous meals,or meals you make lets say rice and then the day after you can use the left overs for fried rice etc.
"German supermarkets" Do you mean Aldi and Lidl by any chance Barry ? lol
But why? I mean they are good I suppose but are they any different from british ones?
@@juliameyer10313 They have quite a nice "name" as in their rep is probably better than Asda etc...
@@carlosaysstuff oh, okay. Thanks for the quick answer
Really? They are the bugetsupermarkets in Germany 0.o
@@moranthang9482 same in America. Here, Aldi is cheaper than Wal-Mart for most things, except milk.
Ahhh 3 years ago ! I've been making these (steep ones) about once a month every since haha. family members and others always ask how I make them so amazing and I tell them use good ingredients ffs lol costs a lot but tastes so good. Thanks Barry and Becky x
I would love to see a mash up. Switch some of the steep for cheap and vice versa and find which ingredients make the most difference
One of my fave cooking channel.
17:50 Barry's realization about his girls.... hahaha
And then Chloe's, "I do!"
Yaaas make this a playlist Barry
I don't think there's any better feeling than getting the perfect weight on butter from one cut.
Love love this new series idea! Sometimes I just wonder if the extra money is worth paying for when selecting better ingredients. However, as a pastry chef, this is my input.. the difference in texture between two is most likely due to technique and ingredient selection. When the chocolate mix is folded into the eggs, Barry's mixture is much thicker. Part of it is because the exp choc is more silky and smooth, which makes it easier to fold it into the mix, also, Barry may have over folded he mixture/let the choc mix cool down too much. The thick mixture makes it more difficult for Barry to fully incorporate the flour, resulting in more mixing effort, more gluten is developed. Also, cake flour(low gluten) is used for the exp one and reg flour is used for the cheap one. If you desire fudgier brownies, just swap out cake flour for bread flour, work it a little more. Looking forward to your new upload on this series! :)
Please continue this series! Its amazing
Alt title for the egg part:
Barry's wife teaches cannibals how to pick their victims.
So yes. I would like to see more competitions like this
“This chicken should be ashamed of itself”
this is quite irrelevant but I used to watch Barry back to when he first started TH-cam with his small kitchen as well. After such a long time I find him on my recommended and IT DOES feel so good to be back and I see that you upgraded to a fancier kitchen as well! Love always, a fan
You should do branded vs non branded with a recipe!
I haven't watched this through yet but I am all for making this a series. Your wife adds charm to this and video is actually entertaining and interesting.
Definitely do more “Cheap v Steep”... how about a roast chicken meal?
I think you hit on a golden idea. This is a must for a series. I am looking forrward to it.
I’d love to see more videos like this! I think they’re really interesting and I’d love to see this with some savoury foods too!
Also I LOVE Mrs Barrys jumper! Where did it come from??
I absolutely ❤ the videos that you and Mrs. B do together...you have so much fun!
lidl sells a 70% dark choclate for quite cheap if any one was wondering
Aldi has them at a slightly more reasonable price than waitrose as well
I liked watching cheap v steep. I'd watch more if you did them. LOVE brownies
Nice one Barry! What a great video idea, I would love to see this as an ongoing series (maybe a cheap roast dinner vs expensive roast dinner, or cheap and expensive Pizza?!?!).
Anyway, I thought the expensive brownies definitely looked the nicest, however, I could never bring myself to payout £27 just for a tray of brownies!! 🤑🤑🤑
It's probably closer to half for the tray - which probably doesn't make it better, but it's not like the entire container of cacao powder went into the tray, or the entire bag of flour, etc. Some of the cost was just in buying all the ingredients, without using the pantry. (That said, I appreciate the fact Barry bought the ENTIRE set of ingredients for both. It's frustrating when channels claim "it'll only cost X to do Y - so long as you already have $500 in other things!")
Please do make it a series! Suggesting what ingredients you think are worth spending the extra and those you might be able to cheap out on is pretty handy too!
I thought I recognised this recipe... I’ve been using this one for my brownies for ages! It’s from bbc good food I believe! I can vouch for it and it’s delicious 😋
I just love watching videos with you & Mrs.Barry lol
A very interesting experience! I would totally approve if you decided to continue this concept, but don't break the bank if it doesn't play.
that was so much better then i thought it would i clicked the video thinking oh no now even Barry is doing cheap thing vs expensive thing videos but it was actually really interesting because you showed the process of it being so as different ingredients were added you could see which ones were making a big difference to the finished product and which ones weren't
I like this, but why did you stack them in the oven? They're obviously gonna look different when they're baked differently?
I think it was a convection oven , which heat blows all around opposed to standard oven with element in bottom.
they could have put them next to each other there was enough space :)
you two are the couple goals of 2020, love it
telling "child number 1 and child number 2" to sit and relax is like telling thing 1 & 2 from Cat in the hat to calm down
Or B1 and B2 from bananas in pajamas
@@shaunamccutcheon1900 okay I live in the u.s. and had never heard of that show before until my four-year-old brother was messing around with the remote and turned it on accident. And I can honestly say it is mine and my 16 year old brother's favorite show because the accents are amazing.
@@chelsey8737 yeah i wasnt sure if youd know what it was, I live in New Zealand and we'd watch it as kids, cant remember if it was an nz show or Australian
Loving the format in this video, it’s nice to see all the family getting involved, thoroughly enjoyed it.
"It's just butter" it hurts me as a french...
Barry your content is brilliant and family orientated. I have decided to do this at the weekend with my kids!
I really like the fact that the kids are dressed like their parents today
“I’m counting on the world too!” I can’t even deal with the cuteness overload!!!!!
"Don't you want a unicorn for Christmas?"
-" I DOOOOO!!!!"
- I want a dragon
I hope you make this a series. I enjoyed this one for sure
Dunno if it's any different now, but years back I used to buy Asda Smartprice butter, and it always seemed "sweaty", as in would seem to leak beads of salty water as though they did a half-bottomed job at de-watering it & salting it when churning it... :S
Still ate it though, butter is butter, sweaty or not... :P
I love watching the two of you work together! Those eggs, tho.... OMG! What a difference!
"I'm Juan"
"& I'm Chu"
Deep voiced voiceover: "2 no nonsense cops, one from China, one from Spain"
New York police chief of Irish ancestry "Dammit you Chu, you've got Juan more chance, you got 48 hours"
*A car drives through some boxes*
Deep voiced voiceover: "In cinemas now"
Please make this a series!! Love your videos
One error in here - the tins should not have been put one over the other in the oven. That will affect the texture of the bake.
So fun! Definitely worth of making a series!
Who else watches these vids knowing they’ll never make any of the things
Myself, I rarely if ever make the recipes, but I do often incorporate new methods I like.
I watch about 10 cooking videos a day and i never make any of them
scott turner ... I make brownies all the time .. but the cheap .. not the steep .... lol .. but my hubby still says they are AWSOME because they are made with love 💞💞💞
iLazy AF so relatable
This is literally all I watch on TH-cam just about and I will never make a recipe that I watch on here. I bake all the time but I just never feel like going through the trouble that TH-camrs do when they make food
You have a brilliant and supportive family. I think you should do more of these
I see Barry with cheaping out recipes... my wallet clicks "like". XD
Yess!! Make this a series! ❤️
50% cocoa solids is pretty average, the minimum requirement of cocoa solids for dark chocolate is actually 35% [Cadbury's Bournville is only 36%]
Love the depth Mrs B went to to explain the insides bit, so funny, enjoy seeing you both on camera!!
Barry is used to his cheap ingredients that he's eating in every single recipe video.