My husband and I buy a truffle each year for new years eve. We're not going to any fancy party, instead cooking mushroom tortellini with salsify cream sauce and grated truffle on top as a yearly tradition. For dessert it's nougat pudding.
@@rosehill9537弓 。 一见 。 中。。。。。。。。。。。。 。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。 奻 娣鍂 。在 中 大 中 十 L k l l k l mv kl ll. . L . . . . K l j l B. . . Kv . . 😊🎉🎉🎉😢😊😊 22:57 .k . B . Kl . 🎉🎉🎉
I immediately paused the video after that exact moment to come see if anyone commented on that! lmao You can just see him trying to shake off the naughty thoughts 😂
The thing about a good chef knife is to get 25 years of enjoyable use out of it you have to be able to sharpen it effectively. I’d really like to see you do a review video on different knife sharpeners: cheap pull through, water sharpening wheel ones, the Horl, whetstone etc. I think it would be really interesting so see what you collectively think ends up being the best trading off cost/ease of use/time to learn how to use/results/etc.
This! Im currently on a one year course to become a chef and the first week we got to visit the company here in Sweden who manufactures the sharpening machine the Swedish chef national team (tormek) and learned how to properly sharpen, about different angles etc.
@@aphexhanna9225 That sounds fascinating! I don't think sharpening and other aspects of kitchen tool maintenance is talked about enough. I guess because for chefs it's second nature, and for home cooks they never think to think about it.
@@charlottemclean6130 loads of chefs have no idea how to maintain their knives. They just send them off to a professional sharpener who use whetstones. The best option is a whetstone but has a learning curve. Practice on a cheap knife you don't mind damaging. I own quite few high end Japanese knives. I touch them up on a Spyderco sharpmaker which is one of those angled rod systems and then strop on a leather belt. Even just a quick strop on a fairly sharp knife does wonders. If I need to do more than maintenance I'll get out my coarse stone.
I agree about the video but they have mentioned a few times that the pull through ones, particularly one that stays on your counter so you use it every time is their favourite. I’m pretty sure one of the gadge reviews they give one to James thinking he’d hate it the cheap one but it was the same one he has at home
Just have it sharpened once per year by a local skilled craftsman in your town, and use a steel to straight the edge before each use. Avoid butchering your Damascus steel Japanese 200-quid knife at home, it's not worth it.
I love that the food team are being shown more now. Would love to see them on a video roasting the guys, but only if they feel comfortable showing themselves.
A remote control food team where Ben and the food team switch after 10-15 would be good. The normals will do some time of chinese whispers/pass it on type thing.
I loved it when Barry called out in a panic as Mike was grating the truffle. "Do you know how much you're spending?". I could almost see cartoon £s scrolling up the screen in time with the grating & the mounting tally in a corner.
In the same quality/price level, I bought my brother/SIL a Misono last year to replace their "wedding gift" knife block of crap. I sharpen it for them twice a year and it is and will be a joy to use.
I just ordered the Hoppers book for my half Sri Lankan mom. Her mom used to be an excellent cook but has been ill for the last 15 years and hasn't been able to cook. I'm hoping this will bring back some nostalgic memories for my mom.
A review of international Christmas foods/treats would be awesome! Want to find out more what sweets and sweet baked goods people eat around the world and would like to see you react to the 🙃
For some reason I don’t feel Christmassy until the sorted Christmas videos drop! I’ve just wrapped all my presents, didn’t feel Christmassy, but a few minutes into this and wham it’s Christmas 🎄
Thermapens are fantastic gifts as most home cooks won’t spend it on themselves but love them if gifted. Also their silicone spatulas are so well made and designed.
I use my Thermapen every day. There is no better way to tell when your meat is done. I also use it to check the doneness of baked goods. I gave one to each of my kids, both my sisters, all my friends, and several of my students.
Hey guys, Rarely comment! But thank you for this video, My father recently broke the handle on his favorite knife. I think you may have just found my gift for him so appreciate that! Keep up the great work and thanks
I got that exact knife from my then fiancé (now wife) for Christmas 10 years ago. I use it nearly every day. I don't have a ton of experience with other high end knives to compare it to, but this one has been everything I wanted. It's a fantastic knife.
I got this exact thermometer 5 years ago for Christmas and it is my favorite kitchen item. When I moved overseas it was the one thing that I couldn't wait for our shipment for and went in the suitcase! It's seriously the best for everything, fish especially! Mine was double that cost though so maybe it's gotten cheaper over the years
My family has a japanese kitchen knife. My father was in Japan years ago and having heard of the quality of those knives thought one would make a great souvenir. So he bought one he thought reasonably priced getting the exchange rate a bit wrong. It was from the court suppliers… (he had miscalculated slightly by letting a zero slip by on the wrong side of the dot). It still holds pride of place.
I think we need a video on knife maintenance on sharpening. I'd love to buy a knife like that one but I know I wouldn't be able to properly sharpen it when needed so seeing some of your tips and tricks would go a long way I think.
There are literally hundreds of knife sharpening videos on youtube already. It's a lot easier than it seems, and it's even quite therapeutic once you get started.
Really love the assortment this year, guys! As someone who lives in Japan, sometimes I don't always have access to the things you recommend that are more local, yet I think there's a lot here for me to consider.
I have splurged on a 150 euro knife, which is by far my most expensive kitchen item, and I have found that you care for it automatically. I never leave it in water, always clean it immediately but I use it every single day. This was great advice, definitely worth the money!
After discoving a vintage Thermapen whilst a lodger, I love it and makes cooking much easier. I even gave a new Thermapen to someone a few years back and although they seemed a bit confused at first I think they use it a fair bit. Less for meat but anything sugar/chocolate related I've been told it is far simpler and produces better results.
I've been trying to get someone to gift me one of these for ages, specifically for things like sugar syrups and tempering chocolate. Imagine my disappointment and confusion when a foody friend (who should have known better) said she'd tick it off my birthday list one year and when I opened the parcel she'd posted, I discovered some weird thing like an old-school mecury thermometer, for assessing salinity in brines... She was so pleased to have sent me the exact thing she thought I wanted that I haven't had the heart to tell her...
The Thermapen also has an automatic backlight on a large LCD in case it's dark when you take the temp... if you're using it in the freezer, for example. The new ones also take a AAA battery that is easy to replace. I love mine!
I went to the UK and London for work this year and had to try hoppers after seeing them featured in a previous video, it really was delicious and I very much want to buy myself this book now.. 😄 I don't agree that they are weird gifts at all! they are great ideas and as a "foodie" I'd love to received that 😝
I always love the review-type videos because I use them in my own gift giving. From the silly veggie sharpener/peeler (which is somehow the best peeler any of us have ever used) to the I-can't-believe-it-works Norlan whiskey glasses to other stuff I can't name because it'll be under the tree this year, we've had lots of Christmas joy thanks to the Sorted crew!
Smoked sriracha is amazing. I often use a some mayo and some sriracha mixed together as a topping for a poke bowl. Put both in a sandwich bag, kneed it together and when it's completely mixed, you can cut off a small part of the corner and use the sandwich bag as a piping bag. Works really well. Also love the choice for a santoku knife! I have French, Chinese and Japanese style chef's knives here, but the santoku knife is my go to in about 90% of all situations. It just feels so intuitive.
It would be good to see the 3 normals set a cooking challenge for the 3 chefs. Like maybe £10 and they have to buy everything for a 3 course meal and have maybe 30 to 40 mins to do it in. I thought Ebbers would have bought a wine advent Callander. I've seen them advertised with full sized bottles of wine 🍷
I got the exact same knife as a gift about 4 years ago from my brother, it's an amazing knife and the only caveat I would add is that you really should get a sharpening stone for resharpening to keep its razer edge
A thermometer is just essential. Not only does it allow you to get meat perfect every time. I can not imagine doing pastry without one, sugar syrup, caramel, chocolate all benefit immensely from precise temperature monitoring. I also use it to check bread and frying oil.
I have an older model of Thermapen. It is also handy for baking and yogurt making. They make many different styles of thermometers and timers. I love their Big and Loud timer. It's easy to set and it's hard for me to ignore ❤
They said the white truffles couldn't be cultivated, but a research team did manage to harvest a crop of cultivated white truffles in 2019 and 2020. It's not easy since white truffles form a symbiotic relationship with a particular tree that they need to grow with. So you need to grow both the tree and the white truffle but it is doable and it is something that we will probably see more of over the next few years.
I wouldn't call my parents foodies, but they love grilling. For their wedding anniversary last year, I got them a pair of austrailian wagyu streaks. They loved it. Dad went all out researching the best way to cook it etc. They're so hard to buy for, I might just make it an annual tradition.
Such a practical and fun list. I like the point made that, if you are gifting these items, you know the receiver is a foodie, and that makes a big difference. I know the importance of a good, reliable, instant read thermometer, and would realize that is a high quality, valuable one. If I gave that to my mom, she'd ask if I got it at the dollar store, toss it in a drawer, and continue cooking atrociously. Love the idea of giving the cookbook as well as taking them to the restaurant.
If you were ever lucky enough to receive a white truffle, make it go a long way by putting a few slices or shavings in a jar of good sea salt. It will perfume the salt with the truffle essence that you can keep and use on lots of dishes. It will be real truffle salt - there are so many 'fake' truffle things like oils that use additives, but if you have got the real thing, excellent. I heard somewhere that you store a real truffle in rice to keep the humidity right, and plus you might also end up with truffle-y rice, bonus. Could be wrong, but worth a bit of research to keep your treasure for as long as possible. I have white truffle salt where I can see finely grated truffle within - it smells incredible and you only need a bit as a finishing touch - don't cook with it. Also I agree - a good knife will replace dozens of gadgets if you know how to use it. I would hazard a suggestion at 3 knives to start with - a good chef's knife, a paring knife and a Chinese cleaver (that can honestly do most anything if you practice). 2 other knives to consider - a filleting knife (flexible) and a boning knife. However the first three to me would be key. For those who aren't familiar with a Chinese cleaver, a good one can do both delicate and heavy duty work (like cleaving bones), and be use useful for scooping ingredients from board to pan/wok, and can even make dumpling wrappers. The key is to keep all of these properly sharp and to feel really confident about how it feels in your hand. Many Japanese knifes are sharpened at an angle from just one side, so check to see how to sharpen it appropriately.
I dont know how many years I've been watching this channel but no matter when I come in here it just makes me so happy. I can be in a shit mood and you guys are just so fun and relaxingly happy!
Buying my Thermapen last year was the single best cooking purchase I have ever made. Besides the obvious use for meats, I have used it on various veggiese like baked potatos. I didnt tell my family I did anything different and the 1st time I usef this to dial in a baked potato, they all said they were perfect that night!!
Great to see left-hander Jamie using the MAC knife! I always enjoy seeing other lefties cooking! I can't believe I had not noticed that Jamie is left-handed before though!
@@auntlynnie doing some research, they're made both in the UK and the US due to a really weird history of innovation and patents and such in both countries for the specific product. Really weird how different the price is still.
Watching this again,I don't know how I didn't notice it lol, but I love how the boys actually whispered in front of the knife after the reveal, and actually remained silent throughout the explanation!!
My wife and I got steaks one year from my parents. They just printed out a steak image then boxed it with a set of steak knives for us. We have kept the printed streak image on our fridge now for years. Steaks, and meats are amazing gift.
I use a thermapen every day! And I love it. If you're using alcohol wipes to clean the probe (which is common), do NOT let the wipe sit on the plastic display, it will be ruined by the alcohol. But it is an awesome thermometer.
Guanciale... Here in the US South, we use hog jowls - smoked and unsmoked - similarly. It's also thickly sliced and fried as a breakfast meat. That particular cut would be called "streak of lean" in the area where I grew up here in North Carolina.
I cannot say enough good stuff about the Thermopen. Yes, it was pricey. But it can save a whole lotta cash in preventing costly mistakes. It was a total game changer when I bought my first one about ten years ago. I give them as gifts these days.
There are even better ones which stay in the meat and will sound an alarm when the temperature you set has been reached. They're not that expensive, either - you just need to shop around on the internet. Mine has two probes with steel wires coming out of the oven and into a small digital reader but there are others, obviously more expensive, that are cordless. It stops you from opening the oven door every few minutes near the end of cooking time. No more tough pieces of overcooked meat!
@@Arcadia61 I have that as well, the Chef Alarm by the same company. It can be used as a probe for roasting type situations or on the stovetop for making candy.
Brilliant video, loved every second. And bonus, the chef's knife was on offer at £129, so bought one!! Thanks guys, something I would never think of getting as always viewed them as being to expensive, ended up getting a bargain!
I will say, you can often find good probe thermometer kits for under $40 on sale and having the option to set up a ambient temp thermometer + probe that is always monitoring does a lot of good.
The Guanchale is probably a good Christmas host gift. Someone else hosting Christmas Dinner? Foodie? Gunachale might be a bit more appealing than a 6th bottle of wine.
The Thermapen is so good, I use mine all the time. Also GREAT when brewing beer. £40 is a bargain, i paid closer to £100. Guinciale is also expensive here in Norway because of steep tarifs, but I know a lot of people who often travel to Italy. I cut into 2 cm slices, pack with my vaccuum sealer and store in the crest freezer. It will keep for at least a year without going rancid.
Bought the Mac 8" knife along with the pro paring and utility knives based on the recommendations of this video and they're awesome. They're also reduced significantly at the minute so worth getting if you're in the market for them, with the 8" at just £129 on the kitchen knives site. Thanks for the recommendation!
Looking at them gushing over truffles is so funny because I remember when I was in Istria, Croatia, they have so much of the darned things that if you have friends there they will give you some for free, it's just all over the place there.
In discussion on the instant read thermometer; I use one just for making homemade yogurt. Every blue moon it gets used to test the doneness of meat. It's a handy tool.
Fun fact: white truffle grows in parts of my country (tunisia) and since mushrooms is not a big part of our cuisine, until recently it was dirt cheap and usually people who live close to it don’t even bother selling it and just put it in whatever dish or just eat it raw just because they got it for free from nature. Now it got more expensive can get a kilo for like 7 euros.
Knives are a funny one. The one I'm using most at work is a £15 Mercer Culinary 8" Chef's knife as opposed to my £200 knives so it just goes to show that sometimes a cheaper option can be just as good
@@kyle784 Great! I'd also recommend purchasing a sharpening steel just to keep it tip top every few times you use it, or one of those sharpening gadgets
I have a brother who was in medical school in the US, he’s naturally a minimalist with little interest in having a lot of “stuff” and had to consider when he would move for his residency. Very hard to shop for. Getting him a good quality chef’s knife was how I “won Christmas” that year.
The thermometer feels like one I wouldn't keep. Not because having one isn't useful, but it feels like having a remote one is better, so that you wouldn't have to open the oven and take out whatever you're cooking to get the temperature of the item, but where you could get the temperature without removing it from the oven. So either a bluetooth thermometer, or one where the probe is on a cable and the temp indicator is outside the oven.
I had to look up that knife brand and I'm happy to see the one I bought myself is comparable. The one downside to knives this hard is you can't use a regular steel hone on them; you need a diamond hone, or to just skip it and go right to stone sharpening and polishing (which is what I do).
My husband and I buy a truffle each year for new years eve. We're not going to any fancy party, instead cooking mushroom tortellini with salsify cream sauce and grated truffle on top as a yearly tradition. For dessert it's nougat pudding.
What a wonderful tradition!!! Love love love it!!!
That's a beautiful idea 💖
That’s a lovely tradition and sounds absolutely delicious too! ❤
Mqo
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Seeing you all in Christmas jumpers makes me realise how long you’ve not cooked in ridiculous costumes. Mike’s Maleficent can’t tide me over forever!
It’s been too long! Haha.
His merlion costume too!
@@play_kitkat The merlion is _iconic_
Or just different sweater/jumpers
What happened with bens jumper
Barry's face when hearing "this one's an 8-incher" is priceless 🤣
Bennuendo?
I immediately paused the video after that exact moment to come see if anyone commented on that! lmao
You can just see him trying to shake off the naughty thoughts 😂
Came looking for this comment lol!!!!
The thing about a good chef knife is to get 25 years of enjoyable use out of it you have to be able to sharpen it effectively. I’d really like to see you do a review video on different knife sharpeners: cheap pull through, water sharpening wheel ones, the Horl, whetstone etc. I think it would be really interesting so see what you collectively think ends up being the best trading off cost/ease of use/time to learn how to use/results/etc.
This! Im currently on a one year course to become a chef and the first week we got to visit the company here in Sweden who manufactures the sharpening machine the Swedish chef national team (tormek) and learned how to properly sharpen, about different angles etc.
@@aphexhanna9225 That sounds fascinating! I don't think sharpening and other aspects of kitchen tool maintenance is talked about enough. I guess because for chefs it's second nature, and for home cooks they never think to think about it.
@@charlottemclean6130 loads of chefs have no idea how to maintain their knives. They just send them off to a professional sharpener who use whetstones. The best option is a whetstone but has a learning curve. Practice on a cheap knife you don't mind damaging. I own quite few high end Japanese knives. I touch them up on a Spyderco sharpmaker which is one of those angled rod systems and then strop on a leather belt. Even just a quick strop on a fairly sharp knife does wonders. If I need to do more than maintenance I'll get out my coarse stone.
I agree about the video but they have mentioned a few times that the pull through ones, particularly one that stays on your counter so you use it every time is their favourite.
I’m pretty sure one of the gadge reviews they give one to James thinking he’d hate it the cheap one but it was the same one he has at home
Just have it sharpened once per year by a local skilled craftsman in your town, and use a steel to straight the edge before each use. Avoid butchering your Damascus steel Japanese 200-quid knife at home, it's not worth it.
I love that the food team are being shown more now. Would love to see them on a video roasting the guys, but only if they feel comfortable showing themselves.
More food team coming soon 🙌
With the Thermapen you'll know when they've been roasted to perfection 😗👌🏻
A remote control food team where Ben and the food team switch after 10-15 would be good. The normals will do some time of chinese whispers/pass it on type thing.
@@SortedFood We still want a Kush vs Ben episode, neither know the ingredients or anything else, just "here's a box, here's the time limit, GO!"
I loved it when Barry called out in a panic as Mike was grating the truffle.
"Do you know how much you're spending?". I could almost see cartoon £s scrolling up the screen in time with the grating & the mounting tally in a corner.
We don’t see enough of Chef Kush and Chef Ben S. being a chaotic and underrated comedy duo. Apart from a few reels and videos.
I think Slater is also someone whos really got potential to be great on camera, his intuitive fridge raid lunch is really great!
@@artlailey1496 elite series that is
One of good parts of the live event was seeing so much of Kush.
I think normal should cook with these ingredients for the cooking team. The old switcheroo
IDK if you've seen the office, but having a skit where Kush replaces Ben but pretends to be Ben with everyone playing along would be hilarious.
The Chefs Knife is currently down to £129 via the link in the description! Even cheaper than it was in the video!
In the same quality/price level, I bought my brother/SIL a Misono last year to replace their "wedding gift" knife block of crap. I sharpen it for them twice a year and it is and will be a joy to use.
Wow!
@@tiacho2893 a proper knife and being able to maintain is worth so much. It is my favorite thing in my kitchen.
I just ordered the Hoppers book for my half Sri Lankan mom. Her mom used to be an excellent cook but has been ill for the last 15 years and hasn't been able to cook. I'm hoping this will bring back some nostalgic memories for my mom.
As a mum, I can say that is 💯 ❤️
What a very thoughtful gift!
Jamie pointing at Barry before his reaction as he was about to taste the hot sauce is prime long-term friendship signs XD
A review of international Christmas foods/treats would be awesome! Want to find out more what sweets and sweet baked goods people eat around the world and would like to see you react to the 🙃
Oooooh. This might be on the cards!
I bet Spaniards will have AN AMAZING TIME enjoying them eating polvorones
I am a chef from Finland and have been using Mac knives for over 10 years. Best value for money on my opinion. Great video guys. And happy holidays.
Amazing. Thanks for letting us know.
I think it’s time to do a 3 way tag team battle. 3 normals and 3 chefs go head to head to head!
How about a normals vs chefs pass it on battle? 🤔
Both these ideas need to happen!!
@@jensenacklesgal I 2nd Amy. We need both these ideas!!! @Sorted team please make our Christmas 🎄 wish🤞🏼 come true!!!
Yes, both ideas please!
For some reason I don’t feel Christmassy until the sorted Christmas videos drop! I’ve just wrapped all my presents, didn’t feel Christmassy, but a few minutes into this and wham it’s Christmas 🎄
AWESOME 😎. Here’s to Christmas vibes!
Thermapens are fantastic gifts as most home cooks won’t spend it on themselves but love them if gifted. Also their silicone spatulas are so well made and designed.
Barry’s facial reactions are what I come to these review videos for… and he did NOT disappoint.
I loved the behind the scenes at the end. Would love to see more behind the scenes stuff!
I use my Thermapen every day. There is no better way to tell when your meat is done. I also use it to check the doneness of baked goods. I gave one to each of my kids, both my sisters, all my friends, and several of my students.
Hey guys, Rarely comment! But thank you for this video, My father recently broke the handle on his favorite knife. I think you may have just found my gift for him so appreciate that! Keep up the great work and thanks
Here is a Sri Lankan who has been feeling homesick for a while feeling absolutely envious as I watch you guys enjoy recipes from the Hoppers Cookbook
I got that exact knife from my then fiancé (now wife) for Christmas 10 years ago. I use it nearly every day. I don't have a ton of experience with other high end knives to compare it to, but this one has been everything I wanted. It's a fantastic knife.
I got this exact thermometer 5 years ago for Christmas and it is my favorite kitchen item. When I moved overseas it was the one thing that I couldn't wait for our shipment for and went in the suitcase! It's seriously the best for everything, fish especially! Mine was double that cost though so maybe it's gotten cheaper over the years
The "classics" are $80. The modern version is $100 normally and on holiday sale for $70 right now.
Why, oh, why have we NOT had a Chef Ben vs. Chef Ben battle?? I need this in my life, PLEASE make it happen!
Baz's face when Ben says "This is an 8 incher" was freakin priceless
I love seeing the food team getting involved more and more.
My family has a japanese kitchen knife. My father was in Japan years ago and having heard of the quality of those knives thought one would make a great souvenir. So he bought one he thought reasonably priced getting the exchange rate a bit wrong. It was from the court suppliers… (he had miscalculated slightly by letting a zero slip by on the wrong side of the dot). It still holds pride of place.
I think we need a video on knife maintenance on sharpening. I'd love to buy a knife like that one but I know I wouldn't be able to properly sharpen it when needed so seeing some of your tips and tricks would go a long way I think.
There are literally hundreds of knife sharpening videos on youtube already. It's a lot easier than it seems, and it's even quite therapeutic once you get started.
Really love the assortment this year, guys! As someone who lives in Japan, sometimes I don't always have access to the things you recommend that are more local, yet I think there's a lot here for me to consider.
I have splurged on a 150 euro knife, which is by far my most expensive kitchen item, and I have found that you care for it automatically. I never leave it in water, always clean it immediately but I use it every single day. This was great advice, definitely worth the money!
Ok, as a bird nerd, I really need to know from where these jumpers can be bought! I love British robins.
So excited for the Live shows. They’re going to be epic!
The Guanciale is a brilliant gift! It would last a long time too, broken down and rendered.
After discoving a vintage Thermapen whilst a lodger, I love it and makes cooking much easier. I even gave a new Thermapen to someone a few years back and although they seemed a bit confused at first I think they use it a fair bit. Less for meat but anything sugar/chocolate related I've been told it is far simpler and produces better results.
I've been trying to get someone to gift me one of these for ages, specifically for things like sugar syrups and tempering chocolate. Imagine my disappointment and confusion when a foody friend (who should have known better) said she'd tick it off my birthday list one year and when I opened the parcel she'd posted, I discovered some weird thing like an old-school mecury thermometer, for assessing salinity in brines... She was so pleased to have sent me the exact thing she thought I wanted that I haven't had the heart to tell her...
The Thermapen also has an automatic backlight on a large LCD in case it's dark when you take the temp... if you're using it in the freezer, for example. The new ones also take a AAA battery that is easy to replace. I love mine!
Barry’s face when he tried that champagne hot sauce 😂
I love how Jamie pointed at him pre-emptively, knowing what was coming, and then cracked up laughing when he was right 😆
I went to the UK and London for work this year and had to try hoppers after seeing them featured in a previous video, it really was delicious and I very much want to buy myself this book now.. 😄
I don't agree that they are weird gifts at all! they are great ideas and as a "foodie" I'd love to received that 😝
I always love the review-type videos because I use them in my own gift giving. From the silly veggie sharpener/peeler (which is somehow the best peeler any of us have ever used) to the I-can't-believe-it-works Norlan whiskey glasses to other stuff I can't name because it'll be under the tree this year, we've had lots of Christmas joy thanks to the Sorted crew!
Yes - these shows are hard on my pocketbook because I want to buy it all
Smoked sriracha is amazing. I often use a some mayo and some sriracha mixed together as a topping for a poke bowl. Put both in a sandwich bag, kneed it together and when it's completely mixed, you can cut off a small part of the corner and use the sandwich bag as a piping bag. Works really well.
Also love the choice for a santoku knife! I have French, Chinese and Japanese style chef's knives here, but the santoku knife is my go to in about 90% of all situations. It just feels so intuitive.
It would be good to see the 3 normals set a cooking challenge for the 3 chefs. Like maybe £10 and they have to buy everything for a 3 course meal and have maybe 30 to 40 mins to do it in.
I thought Ebbers would have bought a wine advent Callander. I've seen them advertised with full sized bottles of wine 🍷
I got the exact same knife as a gift about 4 years ago from my brother, it's an amazing knife and the only caveat I would add is that you really should get a sharpening stone for resharpening to keep its razer edge
A thermometer is just essential. Not only does it allow you to get meat perfect every time. I can not imagine doing pastry without one, sugar syrup, caramel, chocolate all benefit immensely from precise temperature monitoring. I also use it to check bread and frying oil.
I have an older model of Thermapen. It is also handy for baking and yogurt making. They make many different styles of thermometers and timers. I love their Big and Loud timer. It's easy to set and it's hard for me to ignore ❤
They said the white truffles couldn't be cultivated, but a research team did manage to harvest a crop of cultivated white truffles in 2019 and 2020. It's not easy since white truffles form a symbiotic relationship with a particular tree that they need to grow with. So you need to grow both the tree and the white truffle but it is doable and it is something that we will probably see more of over the next few years.
I wouldn't call my parents foodies, but they love grilling. For their wedding anniversary last year, I got them a pair of austrailian wagyu streaks. They loved it. Dad went all out researching the best way to cook it etc. They're so hard to buy for, I might just make it an annual tradition.
Such a practical and fun list. I like the point made that, if you are gifting these items, you know the receiver is a foodie, and that makes a big difference. I know the importance of a good, reliable, instant read thermometer, and would realize that is a high quality, valuable one. If I gave that to my mom, she'd ask if I got it at the dollar store, toss it in a drawer, and continue cooking atrociously. Love the idea of giving the cookbook as well as taking them to the restaurant.
I'm still using the same Thermapen that I got as a holiday gift a decade ago. One battery change ever. 100% my favorite kitchen gift ever.
Stuffing a stocking with a lime press, mini mortar and pestle, & a natural whetstone. Is a gift any chef will love for not a lot of money.
My SO’s mom bought him that same Mac knife as a graduation gift 10 years ago and we still have it. Cuts like a dream still too!
If you were ever lucky enough to receive a white truffle, make it go a long way by putting a few slices or shavings in a jar of good sea salt. It will perfume the salt with the truffle essence that you can keep and use on lots of dishes. It will be real truffle salt - there are so many 'fake' truffle things like oils that use additives, but if you have got the real thing, excellent. I heard somewhere that you store a real truffle in rice to keep the humidity right, and plus you might also end up with truffle-y rice, bonus. Could be wrong, but worth a bit of research to keep your treasure for as long as possible. I have white truffle salt where I can see finely grated truffle within - it smells incredible and you only need a bit as a finishing touch - don't cook with it.
Also I agree - a good knife will replace dozens of gadgets if you know how to use it. I would hazard a suggestion at 3 knives to start with - a good chef's knife, a paring knife and a Chinese cleaver (that can honestly do most anything if you practice). 2 other knives to consider - a filleting knife (flexible) and a boning knife. However the first three to me would be key. For those who aren't familiar with a Chinese cleaver, a good one can do both delicate and heavy duty work (like cleaving bones), and be use useful for scooping ingredients from board to pan/wok, and can even make dumpling wrappers. The key is to keep all of these properly sharp and to feel really confident about how it feels in your hand. Many Japanese knifes are sharpened at an angle from just one side, so check to see how to sharpen it appropriately.
I dont know how many years I've been watching this channel but no matter when I come in here it just makes me so happy. I can be in a shit mood and you guys are just so fun and relaxingly happy!
Tyrone made an appearance!!!! So good to see him!
Ahhh lovely to see the Eaten Alive sauces get a shoutout! I LOVE their Scotch Bonnet sauce!
We loved them all!
Buying my Thermapen last year was the single best cooking purchase I have ever made. Besides the obvious use for meats, I have used it on various veggiese like baked potatos. I didnt tell my family I did anything different and the 1st time I usef this to dial in a baked potato, they all said they were perfect that night!!
Great to see left-hander Jamie using the MAC knife! I always enjoy seeing other lefties cooking! I can't believe I had not noticed that Jamie is left-handed before though!
Cool! I have that exact chef's knife! Well, the 10" one. And yes, it cuts veg so sharply that they feel like glass after.
Wait, a Thermapen is only 40 pounds in the UK?! They've been consistently $100 for as long as I can remember in the US outside of sales!
Yeah, I'm trying to figure out what the deal is with this disparity
Thermapens are made in Worthing, England.
@@auntlynnie doing some research, they're made both in the UK and the US due to a really weird history of innovation and patents and such in both countries for the specific product. Really weird how different the price is still.
The look on Mike's face after tasting that truffle at 14:00 is magical
I can totally imagine Guanciale hanging from a tree as a Christmas Ornament lol
Maybe not so if you have dogs or cats in the house!
@@Getpojke I was gonna say.....I would have a very fat cat.
I have 2 greyhounds - they thank you for this suggestion, and say they'll be over around the 19th :)
I have only been watching for a week and I can't get enough. These men are such fun. I have watched hundreds of hours. ❤❤❤❤
The preview of the live show at the end, reminded me of school plays that we would put on for the holidays. I love it
Watching this again,I don't know how I didn't notice it lol, but I love how the boys actually whispered in front of the knife after the reveal, and actually remained silent throughout the explanation!!
Loving the sweater selection this year guys!
we grow truffles in New Zealand. They inject the spurs into the roots of certain trees and then harvest once they have grown.
My wife and I got steaks one year from my parents. They just printed out a steak image then boxed it with a set of steak knives for us. We have kept the printed streak image on our fridge now for years. Steaks, and meats are amazing gift.
I love instant read thermometers, course I don't use it every meal but for grilling, roasting, brazing, or casseroles its reassurance
That's so cool you guys got a shout out in the Hoppers cookbooks!
OMG I bought myself that knife last year and IM LOVE WITH IT!!!!!!! love love love LOVE it!!!!!
I use a thermapen every day! And I love it. If you're using alcohol wipes to clean the probe (which is common), do NOT let the wipe sit on the plastic display, it will be ruined by the alcohol. But it is an awesome thermometer.
I love the matching jumpers.
Your ad for the live show is fantastic. I feel so proud for you all!
I have that knife for now maybe 5 years and love it:) that knife, a pairing knife, and shears are my only blades in my kitchen!
Guanciale... Here in the US South, we use hog jowls - smoked and unsmoked - similarly. It's also thickly sliced and fried as a breakfast meat. That particular cut would be called "streak of lean" in the area where I grew up here in North Carolina.
As someone who has been gifted many knives to add to my arsenal. Good knives as a gift to the beloved foodies in your life is ALWAYS a win 🏆
I cannot say enough good stuff about the Thermopen. Yes, it was pricey. But it can save a whole lotta cash in preventing costly mistakes. It was a total game changer when I bought my first one about ten years ago. I give them as gifts these days.
There are even better ones which stay in the meat and will sound an alarm when the temperature you set has been reached. They're not that expensive, either - you just need to shop around on the internet. Mine has two probes with steel wires coming out of the oven and into a small digital reader but there are others, obviously more expensive, that are cordless. It stops you from opening the oven door every few minutes near the end of cooking time. No more tough pieces of overcooked meat!
@@Arcadia61 I have that as well, the Chef Alarm by the same company. It can be used as a probe for roasting type situations or on the stovetop for making candy.
I love the partridge family sweaters. 😂
Brilliant video, loved every second. And bonus, the chef's knife was on offer at £129, so bought one!! Thanks guys, something I would never think of getting as always viewed them as being to expensive, ended up getting a bargain!
I will say, you can often find good probe thermometer kits for under $40 on sale and having the option to set up a ambient temp thermometer + probe that is always monitoring does a lot of good.
watching jamie watch them eat the truffled eggs and salivating is the most entertained i've been in a while
My dream knife is a set of Gloal knives... I've been able to use those in a previous pastry chef job... they're just the best I've ever used!!
The Guanchale is probably a good Christmas host gift. Someone else hosting Christmas Dinner? Foodie? Gunachale might be a bit more appealing than a 6th bottle of wine.
The Thermapen is so good, I use mine all the time. Also GREAT when brewing beer. £40 is a bargain, i paid closer to £100. Guinciale is also expensive here in Norway because of steep tarifs, but I know a lot of people who often travel to Italy. I cut into 2 cm slices, pack with my vaccuum sealer and store in the crest freezer. It will keep for at least a year without going rancid.
The look on Barry's face when Ben is talking about 8 inches and it being an all rounder is great
OK I had no idea so much prep goes into your live shows. Ps love the group singing towards the end
Bought the Mac 8" knife along with the pro paring and utility knives based on the recommendations of this video and they're awesome. They're also reduced significantly at the minute so worth getting if you're in the market for them, with the 8" at just £129 on the kitchen knives site. Thanks for the recommendation!
Can’t wait for the show. Break a leg guys!! We’ll be cheering you on from around the world!
I love my Thermapen ONE and use it nearly every day. It was the best gift.
Looking at them gushing over truffles is so funny because I remember when I was in Istria, Croatia, they have so much of the darned things that if you have friends there they will give you some for free, it's just all over the place there.
These videos are such fun to watch AND to learn from. Thank you!
I have the Arcos version of the Mac knife, and yes, you will use it every day. It's our favorite knife.
In discussion on the instant read thermometer; I use one just for making homemade yogurt. Every blue moon it gets used to test the doneness of meat. It's a handy tool.
White truffle on soft scrambled eggs one of life's purest pleasures...
Fast accurate thermometers are also really great for candy making!
‘The Greasy Stocking’ sounds like a great restaurant name. Trademark it before anyone else does.
Fun fact: white truffle grows in parts of my country (tunisia) and since mushrooms is not a big part of our cuisine, until recently it was dirt cheap and usually people who live close to it don’t even bother selling it and just put it in whatever dish or just eat it raw just because they got it for free from nature.
Now it got more expensive can get a kilo for like 7 euros.
Knives are a funny one. The one I'm using most at work is a £15 Mercer Culinary 8" Chef's knife as opposed to my £200 knives so it just goes to show that sometimes a cheaper option can be just as good
Well as a normie I'm looking for a better knife than the cheap set ones I have so I looked on Amazon and bought one. Thanks for the recommendation.
@@kyle784 Great! I'd also recommend purchasing a sharpening steel just to keep it tip top every few times you use it, or one of those sharpening gadgets
“Hang it from the tree” - Wow! Your cats/dogs are gonna love you!
I have a brother who was in medical school in the US, he’s naturally a minimalist with little interest in having a lot of “stuff” and had to consider when he would move for his residency. Very hard to shop for.
Getting him a good quality chef’s knife was how I “won Christmas” that year.
Barry's face when Ben talks about the chefs knife bring an 8 incher and an all arounder. Hahaha 😆 😂
The thermometer feels like one I wouldn't keep. Not because having one isn't useful, but it feels like having a remote one is better, so that you wouldn't have to open the oven and take out whatever you're cooking to get the temperature of the item, but where you could get the temperature without removing it from the oven. So either a bluetooth thermometer, or one where the probe is on a cable and the temp indicator is outside the oven.
The citrus xo sauce is a great, special gift and I'm definitely wanting an approved temperature probe. Cheers team!
I had to look up that knife brand and I'm happy to see the one I bought myself is comparable. The one downside to knives this hard is you can't use a regular steel hone on them; you need a diamond hone, or to just skip it and go right to stone sharpening and polishing (which is what I do).