@emardsly0513 Couldn't agree more! It's just funny and somewhat sad that we perceive poor James as grumpy. Maybe it's just the takes they keep? I don't know. Whatever the case, this episode was gold!
I've always seen James as just a bit more reserved, and less eager to impress. The kind of guy that's more willing to say what's really on his mind rather than what he thinks others want him to say. I appreciate that genuine aura about him.
I've used it many times- it's called Lakanto monkfruit sweetener, it's monkfruit mixed with erythritol. It's wonderful in baked goods! You can get it at Walmart for a 1 lb bag but I like to get the 3 lb bag off Amazon :)
There used to be a product called Nectresse made by the company that made Splenda. It was very nice and didn't have that nasty aftertaste. They stopped making it and I couldn't find it any more. Found it in a discount store for .99 cents a box and so bought ten of them. It is so much better than most of the sweeteners on the market.
@@MariaHarpe842 but for coffee and tea its excellent! Its sweeter than regular sugar, so you use less of it. And it's got nice natural properties. Pricey, but you dont need much.
@@lumiineer oh I love it!! I recently went though a 3 lb bag 😂 I'm just saying if you're thinking the texture will be exactly the same as sugar, to make for example a super fudgy brownie, you'll be sorely disappointed.
@@MariaHarpe842 You'd also want to be careful how much you use it in yeasty stuff - since the yeast kind of needs actual sugar to work on. I'd expect that even when the sugar texture is important you could probably swap it out partially with minimal impact though. One thing that came to mind when I watched the bugs video in regards to cricket flower - what we need isn't general substitution recipes for things like monkfruit, cricket flour and so on, but recipes built from the ground up to work with the properties of the substitute. The recipes we use are often the product of dozens, even *hundreds* of generations of cooks figuring out how different ingredients work together and how different methods of preparation affect them. What happens to cricket flour at different temperatures, or when cooked in different liquids? How does monkfruit extract interact with gelatin verses cornstarch versus pectin? What happens with longer or shorter cooking times at higher or lower temperatures? Lots of questions hopefully some experienced chefs are working on.
Yaaay! James in an 'away' video! You guys listened to all our griping about a lack of James in your earlier USA vids. Thanks guys! And as always, well done
One thing to consider is sugar alternatives are usually not good for baking. Sugar is great because it has a very specific structure that breaks and binds to ingredients in an important way. These alternatives have different structures that dont react the same way and will probably mess with the baking process
A Monk-fruit bake off sounds fun. Wouldn't mind seeing how a ghee-butter cream turns out too. Thanks for the tip about Monk-fruit lemonade sweetner too. Honestly never considered trying it as a simple syrup. Wonder if the ratio is the same as sugar.
Sugar alternatives arent really good for baking as they dont have the same structure as sugar, which is super important in baking and how it binds with other ingredients. Im not sure exactly how monkfruit bakes but its something to think of
Do note that the Monk fruit used in this video is essentially Erythritol (a sugar alcohol) with monk fruit extract. In fact, to make Monk Fruit a 1:1 sugar replacement, it has to be added to erythritol because the extract is liquid. This is essentially the same as Truvia for stevia: the extract is mixed with erythritol and offers a slightly different flavor, but erythritol is still the 1st ingredient on the package. That being said, it's good stuff and I use it all the time, but people should know that any granulated product from a sugar substitute extract (monk fruit, stevia, etc) are not going to be 100% comprised of their names ingredient as they're not naturally a crystalline substance.
you can buy 100% monkfruit though, it just comes as either a powder or a liquid instead of granules. however some studies have shown that monkfruit (and other zero-calorie sweeteners, like stevia) produce a similar insulin response to sucrose and actually have a minimal effect on daily energy intake. More research needs to be done, but it's seeming like there is no real way to cheat the system and enjoy more sweets without the consequences of sugar. Best thing to do is just try to eat fewer sweet things in general regardless of what they were sweetened with.
@@kaleidostar88 actually there is no insulin response to stevia or monkfruit. The problem with no calorie sweeteners is that they produce a expectation of the body to get calories and then there are none, so generally zero calorie sweeteners make you eat more other calories. There's a bunch of studies that conclude that using sugar replacements result in more obesity because of cravings. But no, there is only a negligible insulin response to these sweeteners.
Monkfruit does have a slight aftertaste, far more pleasant than stevia, though. It also affects the texture of baked goods a bit, despite the 1:1 measure, because rather than the moisture sugar adds, you get a cool dryness of the sugar alcohols. It's wonderful in minty or anise flavored things or of course anything flavoured with rum or brandy. With vanilla or other subtle tastes, you'll definitely notice something missing. Absolutely my top choice for baking for those with special dietary needs. 😀
Monkfruit tea is great too. You just take the dried fruit and boil it for 20 minutes. It’s naturally sweet, and if you believe the chinese apothecaries, it is also good for the heart.
It means quite a lot because almost no-one buys GM food in the EU and a lot is also not allowed to be sold at all. Selective breeding is sth totally different …
The Monkfruit! As a diabetic, that sounds incredible! Please make an episode doing sweet stuff or a whole dinner without any carbs! Is that even possible?! :)
Sadly it's not panning out to be as great as previously thought for diabetics or eating keto. More recent studies have shown evidence of it still causing a similar insulin secretion and response as sugar.
@@kylethekidable To be fair, *anything* that tastes sweet will create an insulin response. That is the reason artificial sweeteners were suspected of actually causing Diabetes for a while. On a side note: It is mixed with Erythriol, a sugar-alternative that *can* cause you to, if you're not able to tolerate it properly, have the worst case of gas and explosive diarrhea you can possibly imagine. So you know, if you try it, beware the ass-plosion that might follow.
@@The_Keeper I agree, I'm simply notifying someone looking to use monkfruit in place of sugar due to diabetes that it's not likely to be any better for them in that regard.
We have monk fruit in Hong Kong. If you have a cough or a sore throat, it is good to boil a segment of dried monk fruit with water and add some ginger to sooth the throat and cure a cough! natures cough syrup!
Really pleased to see James in an out of studio video! The sugar alternative sounds interesting as I’m one of the group of people for whom aspartame etc. has a bitter aftertaste.
The monk fruit is also known as luo hon guo. The fruit itself is boil to make cooling drinks and good for coughs and such. I guess it is better known in Asia than elsewhere.
Monkfruit is my favourite drink!!! 1 fruit makes like 4 litres of drink...! It’s the best for cooling down the body and it originated in China. Chinese name: Luo Han Guo
As someone with insulin resistance & history of diabetes in the family the Monkfruit alternative to sugar really excited me. Stevia doesn't really do the job for me and agave syrup has a lot of calories so I'd really like to see this in the EU! If it's safe of course, cuz frankly the FDA doesn't have the best record of approving only things that are not harmful in the long term.
Please visit Archipelago in Russel Square in London; it's a bug and exotic meat restaurant and the lunch platter is AMAZING and it would make a great video!
James in the US! And I missed him! So good to see him here. I saw you all on GMM and was so excited! That’s where I discovered Sorted and have been a fan since! Rhett and Link are from the town near me and Link’s dad and cousin are from my town. Small world indeed. Hope you enjoyed your visit! Wish you could’ve come to North Carolina for a battle of the barbecued pork. Our state is split in half on which is better. Mustard base vs vinegar base. They’re both lip smacking great! Maybe on another trip. Think of doing a meet and greet! 💕
I use monkfruit and I'm glad it exists. I'm allergic to stevia and I can't have sugar (that whole diabetes thing), and I like to avoid the really fake sugars. I want to see if James can use it to make delicious dessert!
The product they were using wasn't full strength monk fruit. What they used here is mostly Erythritol with a small amount of Monk Fruit added. Full strength Monk Fruit is expensive and very tasty. Haven't tried baking with it yet. I love both of them really, anything is better than sugar.
@@Steakisgreat that's so interesting. I've seriously never heard of it before, I don't even know if they're approved in Asia but thanks for the extra info!
Alternative sweeteners dont usually bake well because their structure is so different to glucose so they dont break and bond like glucose would. You could try but it probably wont work :(
I actually am using Monkfruit since I am not supposed to have sugar anymore. I love it since it does not do the bitter stuff Stevia does and it does give me headaches like the chemical sweeteners. Thank you for including it!
Just take a moment and think about this: Ben said monk fruit can be used 1:1 and is 100 times sweeter than normal sugar. That's going to be a VERY sweet cake if you use it 1:1!
Ahhh! So happy to see more content from you guys. I adore everything you do. I was actually just watching another video of yours haha. Hope everyone here stays safe and has a beautiful day!
There’s nothing wrong with GMO’s but that doesn’t make non GMO food bad. Lots of advertising fads are stupid. If I didn’t buy anything with shit advertising id starve to death
If a food contains GM stuff it must be mentioned in the EU. Almost no one buys them though. And a lot of GM food is also forbidden to be sold. Don’t mix this up with selective breeding though.
Cheers for this one! I have been looking for prebiotic and probiotic alternatives as yogurt is not for me. Just ordered a few flavors of those Banana Joe chips to try out.
I'd love to taste that as well. For no other reason than wouldn't mind cutting down my sugar intake even further, but most of the sweeteners have horrible after taste.. Stevia is just horrible in any drink I've tried..
@@Lanka0Kera you may want to try to grow Stevia and use the leaves. It's much different than extract. Although I agree with you all artificial sweeteners have an odd flavor to me as well
@@Lanka0Kera then just cut down your sugar intake. But do keep in mind that sugar isnt all evil, its the insane ammounts of added refined sugar that is bad. Sweeteners are great if you are diabetic and cant produce insulin, but for people who can produce insulin its actually just as bad as sugar and much worse than natural sugars found in fruits etc, your body will develop resistance to insulin if you consume to much sweeteners and actually increase the risk of becoming diabetic in the future. Being resistant to insulin is really bad considering that glucose is used by many of the bodies organs to function and insulin is there to clean up leftovers in the blood when the levels get to high from burning for example carbs. I can go on, but the sugar scare is going to far lately. I dont know what is so hard with moderation.
You guys should try monk fruit tea .. which is the dried fruit boiled in water. It's like .. Chinese herbal drink and I've been having it since forever. Apparently it's got medicinal properties.
Monkfruit is fairly good for diabetics I've found it doesn't spike my blood sugar so people talking about it being "pretentious" it can be a real game changer for people like me.
@@MurasamexD Some sweeteners make the body think they are sugar even if they have 0 cal, so they trigger insulin response. When the insulin finds no food it will make the body hungry.
@@ilesalmo7724 OKey listen, i also heard of that but that is bullshit. insulin is a reaction to hightend levels of sugar, glukose, in your blood. If the sugar has 0 kal, that means your body can't do anything with it, aka it can not change it into glukose, thats why it has no nutritional value
Monkfruit just sounds like the most scammy thing ever. "Monks have been using this for the past 2000 years and it's made from a special fruit named after them."
Not really. It is sold here in Malaysia at The Chinese Medicine shop. Sold dried ... pretty cheap, makes a delicious drink with dried longans and it is dark in colour. Now the westerner discovered this and processed to a more familiar form (sugar-ish) and sell this at a pretty high price. Scammy or not, you decide :D
Just saw the video on Donal’s channel- you guys should do the same challenge in subscribers’ kitchens. Different backgrounds and level of cooking proficiency would make the challenges so varied, would love to watch!
yeah i agree. i'd love it for something like iced tea, which i usually have without any sweetener/sugar, and i guess because it's so incredible sweet you wouldn't use much of it? Still wouldn't pay that price, and i havent seen it in australia so it probably hasn't passed our safety standards yet.
I actually had to stop the video because that package description on the Monkfruit sweetener pissed me off. The sweetness comes from erythritol which is a sugar alcohol just like xylitol and the other fake sweeteners that are in sugar free products. The monkfruit has almost noting to do with any of it (if there WERE monkfruit in there, the product would have calories because fruits contain sugar unless you use a chemical process to strip it out). The amount of monkfruit in that product is so little, it's possible they just waved a monkfruit over the top of the vat. There's no such thing as sweetness coming from antioxidants because antioxidants have NOTHING to do with taste. Antioxidants are chemical compounds that bind to free oxygen molecules (anti - oxygen). That's it, that's all they do. It's FINE if the product is erythritol and by all means, if you like the flavor, use it (supposedly the after taste is better), but it is NOT healthy. It's just a chemical sugar substitute.
I get being upset about the marketing about this one product, but also do some research before you become outraged because several things you stated are false. This product happens to be a blend however you can buy 100% pure monkfruit sweeteners that contain no other ingredients. the amount of sugar and carbs in monkfruit after it is dried is negligible which is why it's concidered zero-calorie (though of course it's not actually zero, which is true of basically everything that makes that claim). Also antioxidants can effect flavor just like any chemical compound in a food. I'm not sure why you think that a compound being able to bind to free oxygen also means it's inherently flavorless. The sweetness in monkfruit comes from mogrosides which are compounds that are both known to taste sweet and are antioxidants, because those to things are not mutually exclusive.
Yes they are actually leftover from a collab with Dan Souza from America’s Test Kitchen- it’s the only way I will ever open champagne from here on out! 😂
Monkfruit is really big with low carb and keto based diets in addition to other sugar alternatives such as Erythritol. I've been using them for a while now as a way to reduce sugar in my diet.
Banana chips and rice puffs just buy in asian grocers, we have them as snacks since young, way more flavours and types as well as cheaper. I really like jackfruit chips.
Me: Man it's in the middle of the night (22.00 in Indonesia), time to sleep Email: you got notification from sorted food Me: welp, i can sleep later. LET'S DO THIS BOYS!!
The contrast between Donal's chipper bearing and James' dogged pessimism is the best thing I have seen in years.
@emardsly0513 Couldn't agree more! It's just funny and somewhat sad that we perceive poor James as grumpy. Maybe it's just the takes they keep? I don't know. Whatever the case, this episode was gold!
I've always seen James as just a bit more reserved, and less eager to impress. The kind of guy that's more willing to say what's really on his mind rather than what he thinks others want him to say. I appreciate that genuine aura about him.
@Jone Toshka no, James' is correct.
An Irishman, an Englishman, and a Scot walk into a kitchen...
Only one comes out alive.
and not a damn thing happen because they drank there way thru the show
They look at the recipe and see a bunch of "lbs" and say "who wrote this? a welshman?"
Which of the boys is Irish? ( I'm American and so cant differentiate between the accents)
@@Getwright- Donal is
When the title is "compostable plastics" and James starts eating it, I get confused! lol!
Haha me too! I thought he bit into a chunk of plastic!
Ditto!
SAME
Yep right there with you 😂
Right I thought maybe it was hemp plastic or something
That "to ghee or not to ghee" made me gheegle more than I should.
Ghee-sus! that was a bad pun.
I approve.
I hate that I laughed at you comment
God damn it. How dare you make me read this pun and laugh at it.
i ghee what you did there
I'll gheeve you a like.
That monkfruit "sugar" really interests me, many members of my family are diabetic, so it could prove very useful.
As a diabetic myself, I am always looking for good substitutes!
Yes, that was VERY interesting! I would love to have that, it would make my life a lot easier.
I've used it many times- it's called Lakanto monkfruit sweetener, it's monkfruit mixed with erythritol. It's wonderful in baked goods! You can get it at Walmart for a 1 lb bag but I like to get the 3 lb bag off Amazon :)
There used to be a product called Nectresse made by the company that made Splenda. It was very nice and didn't have that nasty aftertaste. They stopped making it and I couldn't find it any more. Found it in a discount store for .99 cents a box and so bought ten of them. It is so much better than most of the sweeteners on the market.
Does stevia work
Try the monk fruit sweetener head to head with sugar and another sugar alternative, I think that would be awesome!
Sugar would win, this stuff bakes up a little differently but it would beat a different sugar alternative for sure lol
@@MariaHarpe842 but for coffee and tea its excellent! Its sweeter than regular sugar, so you use less of it. And it's got nice natural properties. Pricey, but you dont need much.
@@lumiineer oh I love it!! I recently went though a 3 lb bag 😂 I'm just saying if you're thinking the texture will be exactly the same as sugar, to make for example a super fudgy brownie, you'll be sorely disappointed.
@@MariaHarpe842 so, not a good idea for a challenge? Oh well. Thanks for the info. I had never heard of this stuff.
@@MariaHarpe842 You'd also want to be careful how much you use it in yeasty stuff - since the yeast kind of needs actual sugar to work on.
I'd expect that even when the sugar texture is important you could probably swap it out partially with minimal impact though.
One thing that came to mind when I watched the bugs video in regards to cricket flower - what we need isn't general substitution recipes for things like monkfruit, cricket flour and so on, but recipes built from the ground up to work with the properties of the substitute. The recipes we use are often the product of dozens, even *hundreds* of generations of cooks figuring out how different ingredients work together and how different methods of preparation affect them.
What happens to cricket flour at different temperatures, or when cooked in different liquids? How does monkfruit extract interact with gelatin verses cornstarch versus pectin? What happens with longer or shorter cooking times at higher or lower temperatures?
Lots of questions hopefully some experienced chefs are working on.
Yaaay! James in an 'away' video! You guys listened to all our griping about a lack of James in your earlier USA vids. Thanks guys!
And as always, well done
So, I feel like the next logical video should be James baking a cake with monkfruit and icing it with buttercream made from the fancy ghee!
One thing to consider is sugar alternatives are usually not good for baking. Sugar is great because it has a very specific structure that breaks and binds to ingredients in an important way. These alternatives have different structures that dont react the same way and will probably mess with the baking process
Man, James is looking more ripped than ever.
So I think next time you visit California how about you guys v Josh from Good Mythical Morning in a mystery box challenge.
They did 2 days ago on GMMore
@@maryammakled1840 It wasn't really thatm it was just them introducing rhett and link to British movie snacks. Most/all of which R+L already tried.
@@TheBreadthatcausedLesMis yeah u r right, i am half asleep 😅😅
Maybe there will be something this Sunday, when Josh has his show.
upvote
A Monk-fruit bake off sounds fun. Wouldn't mind seeing how a ghee-butter cream turns out too.
Thanks for the tip about Monk-fruit lemonade sweetner too. Honestly never considered trying it as a simple syrup. Wonder if the ratio is the same as sugar.
yup and they can buy it here mydiet-shop.co.uk/-sweeteners/890-lakanto-golden-monk-fruit-sweetener.html
Sugar alternatives arent really good for baking as they dont have the same structure as sugar, which is super important in baking and how it binds with other ingredients. Im not sure exactly how monkfruit bakes but its something to think of
4:16 - James wants a pun? Here's one. Bana-nah or bana-yeah? :P
or for our australian friends, bana-yeah-nah?
banana banana banana banana banana banana banana
orange you glad I didn't say banana?
I think Ben just slipped up on that one
What about.....Bana-duh
Banana oo na na
Do note that the Monk fruit used in this video is essentially Erythritol (a sugar alcohol) with monk fruit extract. In fact, to make Monk Fruit a 1:1 sugar replacement, it has to be added to erythritol because the extract is liquid. This is essentially the same as Truvia for stevia: the extract is mixed with erythritol and offers a slightly different flavor, but erythritol is still the 1st ingredient on the package.
That being said, it's good stuff and I use it all the time, but people should know that any granulated product from a sugar substitute extract (monk fruit, stevia, etc) are not going to be 100% comprised of their names ingredient as they're not naturally a crystalline substance.
Peter Berthelsen ah ok thanks for explaining! I think I might have the same thing at home then.
you can buy 100% monkfruit though, it just comes as either a powder or a liquid instead of granules. however some studies have shown that monkfruit (and other zero-calorie sweeteners, like stevia) produce a similar insulin response to sucrose and actually have a minimal effect on daily energy intake. More research needs to be done, but it's seeming like there is no real way to cheat the system and enjoy more sweets without the consequences of sugar. Best thing to do is just try to eat fewer sweet things in general regardless of what they were sweetened with.
I might be a bit confused but if it's 200x sweeter than sugar how does it work used 1:1 as sugar would be
I was also going to comment on the fact that erythrotol is listed first on the label. Sadly I'm allergic to it and sorbitol.
@@kaleidostar88 actually there is no insulin response to stevia or monkfruit. The problem with no calorie sweeteners is that they produce a expectation of the body to get calories and then there are none, so generally zero calorie sweeteners make you eat more other calories. There's a bunch of studies that conclude that using sugar replacements result in more obesity because of cravings.
But no, there is only a negligible insulin response to these sweeteners.
Wait. If it's sweeter than sugar, how can it be replaced 1:1???
Mixed with erythritol, which is less sweet.
Their research is faulty, most likely
@@nemtudom5074 It legit says it on the package.
Erythritol is only about 75% as sweet as sugar.
just asked my wife the same question... she doesn't know either
I really wish Janice would join ya on your trips ;P
She tried but refused at the border...
i miss her voice already :'((
Bro James is getting *jacked*. Why is he making me love him more, it's not fair.
Monkfruit does have a slight aftertaste, far more pleasant than stevia, though. It also affects the texture of baked goods a bit, despite the 1:1 measure, because rather than the moisture sugar adds, you get a cool dryness of the sugar alcohols. It's wonderful in minty or anise flavored things or of course anything flavoured with rum or brandy. With vanilla or other subtle tastes, you'll definitely notice something missing. Absolutely my top choice for baking for those with special dietary needs. 😀
The external wrappers, belonging to a particular major manufacturer of bread products here in Mexico, are all able to be composted. Amazing.
I don't get the Unprocessed trend, sometimes processing is for sanitary reasons not to just add random chemicals
Monkfruit tea is great too. You just take the dried fruit and boil it for 20 minutes. It’s naturally sweet, and if you believe the chinese apothecaries, it is also good for the heart.
GMO free...why is that even on the packaging. It means nothing.
Bc trends demand its gmo free even if its say broccoli which is a non naturally occurring substance
Because it is a huge selling point in the USA.
It means quite a lot because almost no-one buys GM food in the EU and a lot is also not allowed to be sold at all. Selective breeding is sth totally different …
Donal is a natural sweetener to any food channel on TH-cam!
This could have also been a pretentious or not...
This, this was my thoughts!
@Joe H language
Gotta say I've not been a fan of Donal in the past, but he's pretty chill and relaxed here. Great guest.
Whenever I see something advertise "GMO free" like its some kind of great thing I die a little inside. You are better than that Ben.
Matt Wallbridge how was he supposed to get “trendy” foods then? ALL TRENDS revolve around them js
Their collab with Donal is so worth watching! Came back here after watching it specially just to make this PSA
The Monkfruit! As a diabetic, that sounds incredible! Please make an episode doing sweet stuff or a whole dinner without any carbs! Is that even possible?! :)
Sadly it's not panning out to be as great as previously thought for diabetics or eating keto. More recent studies have shown evidence of it still causing a similar insulin secretion and response as sugar.
@@kylethekidable To be fair, *anything* that tastes sweet will create an insulin response.
That is the reason artificial sweeteners were suspected of actually causing Diabetes for a while.
On a side note:
It is mixed with Erythriol, a sugar-alternative that *can* cause you to, if you're not able to tolerate it properly, have the worst case of gas and explosive diarrhea you can possibly imagine.
So you know, if you try it, beware the ass-plosion that might follow.
@@The_Keeper I agree, I'm simply notifying someone looking to use monkfruit in place of sugar due to diabetes that it's not likely to be any better for them in that regard.
We have monk fruit in Hong Kong. If you have a cough or a sore throat, it is good to boil a segment of dried monk fruit with water and add some ginger to sooth the throat and cure a cough! natures cough syrup!
Really pleased to see James in an out of studio video! The sugar alternative sounds interesting as I’m one of the group of people for whom aspartame etc. has a bitter aftertaste.
The monk fruit is also known as luo hon guo. The fruit itself is boil to make cooling drinks and good for coughs and such. I guess it is better known in Asia than elsewhere.
We had compostable bag crisps for a while (Sun Chips). Until people complained the bag was to loud 🙄🙄. True story.
Yeah but to be fair, it was insanely loud
Monkfruit is widely used in southern China and Hong Kong in broth and herbal medicine and soups to sweeten instead of sugar
Monkfruit is my favourite drink!!! 1 fruit makes like 4 litres of drink...! It’s the best for cooling down the body and it originated in China.
Chinese name: Luo Han Guo
oooooh, didn't know this! Thanks.
Getting back from work and seeing a new sorted video warms my heart
As someone with insulin resistance & history of diabetes in the family the Monkfruit alternative to sugar really excited me. Stevia doesn't really do the job for me and agave syrup has a lot of calories so I'd really like to see this in the EU! If it's safe of course, cuz frankly the FDA doesn't have the best record of approving only things that are not harmful in the long term.
Look for erythritol and see if you like that ;)
two of my favourites in one video. doesn't get any better!
Please visit Archipelago in Russel Square in London; it's a bug and exotic meat restaurant and the lunch platter is AMAZING and it would make a great video!
I think that sounds like an excellent idea!
James in the US! And I missed him! So good to see him here. I saw you all on GMM and was so excited! That’s where I discovered Sorted and have been a fan since! Rhett and Link are from the town near me and Link’s dad and cousin are from my town. Small world indeed. Hope you enjoyed your visit! Wish you could’ve come to North Carolina for a battle of the barbecued pork. Our state is split in half on which is better. Mustard base vs vinegar base. They’re both lip smacking great! Maybe on another trip. Think of doing a meet and greet! 💕
Ben is always so proud of his little rhymes xD
AAAaaa seeing Donal in Sorted is the highlight of my week! I love that man hahaha and put together with James's intense stoicism is brilliant 😂👌
Stoicism is James' middle name!
@@SortedFood I believe that 😂
I use monkfruit and I'm glad it exists. I'm allergic to stevia and I can't have sugar (that whole diabetes thing), and I like to avoid the really fake sugars. I want to see if James can use it to make delicious dessert!
I don't know if anyone's acknowledged it, but I loved the cut from James to Donal during the first cloche lift!
As an Irishman myself, I love his irishness
I got here so quickly. So glad to see Donal back on the show!
I'm so intrigued by the monkfruit sweetener! as a baker, I'm really curious to try using the product
The product they were using wasn't full strength monk fruit. What they used here is mostly Erythritol with a small amount of Monk Fruit added. Full strength Monk Fruit is expensive and very tasty. Haven't tried baking with it yet. I love both of them really, anything is better than sugar.
@@Steakisgreat that's so interesting. I've seriously never heard of it before, I don't even know if they're approved in Asia but thanks for the extra info!
Alternative sweeteners dont usually bake well because their structure is so different to glucose so they dont break and bond like glucose would. You could try but it probably wont work :(
@@saraashkir5793 aww that's a bummer. but thank you for the great info! definitely helpful ((:
I actually am using Monkfruit since I am not supposed to have sugar anymore. I love it since it does not do the bitter stuff Stevia does and it does give me headaches like the chemical sweeteners. Thank you for including it!
Can we talk about James’s biceps, though?
Just take a moment and think about this: Ben said monk fruit can be used 1:1 and is 100 times sweeter than normal sugar. That's going to be a VERY sweet cake if you use it 1:1!
GMO hysteria is ridiculous, sorry but I'l pass
1. "THIRTY DOLLARS! I'm out." Same thought I had
2. I LOVE ALL THE ACCENTS TOGETHER!!! 😍😍😍😍😍
If i'm having a cake, i'm having a cake!!
Love it and so right!
I would love to try the monk fruit sweetener. I may have to go out and see if I can get some.
Oh my word, when did Donal turn into a charming silver fox? Always love when he comes around.
Kind of shocked me to see the grey hair. Hope Donal will keep it that way.
Ahhh! So happy to see more content from you guys. I adore everything you do. I was actually just watching another video of yours haha. Hope everyone here stays safe and has a beautiful day!
"GMO free"
So, that's a no then, since I don't buy anti-science nonsense products.
Exactly!!!! I was kind of disappointed a food nerd like Ben mentioned it at all.... Come on Ebbers! You are better than that!!!!!
There’s nothing wrong with GMO’s but that doesn’t make non GMO food bad. Lots of advertising fads are stupid. If I didn’t buy anything with shit advertising id starve to death
Daniel A Millar but that label is certified by an anti-science organization. The money they make with it goes directly to spreading misinformation
If a food contains GM stuff it must be mentioned in the EU. Almost no one buys them though. And a lot of GM food is also forbidden to be sold. Don’t mix this up with selective breeding though.
Cheers for this one! I have been looking for prebiotic and probiotic alternatives as yogurt is not for me. Just ordered a few flavors of those Banana Joe chips to try out.
Those banana chips were very appealing! ;) c'mon Ben!
That was great. Thanks guys!
I’ll have to look into the monkfruit, my brother is diabetic but really picky about alternative sweeteners.
I'd love to taste that as well. For no other reason than wouldn't mind cutting down my sugar intake even further, but most of the sweeteners have horrible after taste.. Stevia is just horrible in any drink I've tried..
@@Lanka0Kera you may want to try to grow Stevia and use the leaves. It's much different than extract. Although I agree with you all artificial sweeteners have an odd flavor to me as well
Try erythritol
Lanka Cajan maltitol is the first sweetener I've found without that weird taste!
@@Lanka0Kera then just cut down your sugar intake. But do keep in mind that sugar isnt all evil, its the insane ammounts of added refined sugar that is bad. Sweeteners are great if you are diabetic and cant produce insulin, but for people who can produce insulin its actually just as bad as sugar and much worse than natural sugars found in fruits etc, your body will develop resistance to insulin if you consume to much sweeteners and actually increase the risk of becoming diabetic in the future. Being resistant to insulin is really bad considering that glucose is used by many of the bodies organs to function and insulin is there to clean up leftovers in the blood when the levels get to high from burning for example carbs.
I can go on, but the sugar scare is going to far lately. I dont know what is so hard with moderation.
You guys should try monk fruit tea .. which is the dried fruit boiled in water. It's like .. Chinese herbal drink and I've been having it since forever. Apparently it's got medicinal properties.
wednesdays are always tough days so Sorted always makes it better
Have watched a few episodes of Donal's two shows, happily surprised to see him here :)
Monkfruit is fairly good for diabetics I've found it doesn't spike my blood sugar so people talking about it being "pretentious" it can be a real game changer for people like me.
The monkfruit sweetener interests me since I went keto recently and would eventually like to bake still!
I want to know if the monkfruit sweetener gives an insulin response? Doing intermittent fasting.
if it is indeed what they claim it to be, then i wont trigger insulin. It would be the same as other sweeterners that are 0 cal.
@@MurasamexD Some sweeteners make the body think they are sugar even if they have 0 cal, so they trigger insulin response. When the insulin finds no food it will make the body hungry.
@@ilesalmo7724 OKey listen, i also heard of that but that is bullshit. insulin is a reaction to hightend levels of sugar, glukose, in your blood. If the sugar has 0 kal, that means your body can't do anything with it, aka it can not change it into glukose, thats why it has no nutritional value
' If I'm having a cake I'm having a cake' spot on James 👌
As a diabetic, I’m really interested in that Monkfruit Sweetener. I loath artificial sweeteners. Frankly, I cannot swallow them. Thanks!
the monkfruit sweetener sounds like a great alternative!!!! I wish it was available in london
Monkfruit just sounds like the most scammy thing ever.
"Monks have been using this for the past 2000 years and it's made from a special fruit named after them."
Not really. It is sold here in Malaysia at The Chinese Medicine shop. Sold dried ... pretty cheap, makes a delicious drink with dried longans and it is dark in colour. Now the westerner discovered this and processed to a more familiar form (sugar-ish) and sell this at a pretty high price. Scammy or not, you decide :D
@@shikanara77 "Scammy or not, you decide :D" i laughed out loud at this
*laugh in East Asian*
Just saw the video on Donal’s channel- you guys should do the same challenge in subscribers’ kitchens. Different backgrounds and level of cooking proficiency would make the challenges so varied, would love to watch!
That's no cloche, that's a punch bowl! What are you guys trying to pull here??
Everything is a Cloche if you try hard enough. :P
Does the monkfruit sweetener caramelize like sugar?
I'm somewhat intrigued by the monkfruit, but it can only be a good sugar substitute when it can compete with the cheap prices of regular sugar
Yes a lot of it comes down to price really doesn't it! Won't be mainstream until then. But price can't drop until there's demand! Interesting!
Isn't price one of the main issues with the use of Stevia. While it's available in most markets it is still much more expensive than regular sugar.
yeah i agree. i'd love it for something like iced tea, which i usually have without any sweetener/sugar, and i guess because it's so incredible sweet you wouldn't use much of it? Still wouldn't pay that price, and i havent seen it in australia so it probably hasn't passed our safety standards yet.
Great video! Loved the chips vs crisps debate there early on. Look forward to the next one!
I actually had to stop the video because that package description on the Monkfruit sweetener pissed me off. The sweetness comes from erythritol which is a sugar alcohol just like xylitol and the other fake sweeteners that are in sugar free products. The monkfruit has almost noting to do with any of it (if there WERE monkfruit in there, the product would have calories because fruits contain sugar unless you use a chemical process to strip it out). The amount of monkfruit in that product is so little, it's possible they just waved a monkfruit over the top of the vat. There's no such thing as sweetness coming from antioxidants because antioxidants have NOTHING to do with taste. Antioxidants are chemical compounds that bind to free oxygen molecules (anti - oxygen). That's it, that's all they do.
It's FINE if the product is erythritol and by all means, if you like the flavor, use it (supposedly the after taste is better), but it is NOT healthy. It's just a chemical sugar substitute.
stickywiggit this was interesting thanks so much for this comment!
Also there's no such thing as "zero calories" to my knowledge
The only thing we ingest that's zero calories is water
I get being upset about the marketing about this one product, but also do some research before you become outraged because several things you stated are false. This product happens to be a blend however you can buy 100% pure monkfruit sweeteners that contain no other ingredients. the amount of sugar and carbs in monkfruit after it is dried is negligible which is why it's concidered zero-calorie (though of course it's not actually zero, which is true of basically everything that makes that claim). Also antioxidants can effect flavor just like any chemical compound in a food. I'm not sure why you think that a compound being able to bind to free oxygen also means it's inherently flavorless. The sweetness in monkfruit comes from mogrosides which are compounds that are both known to taste sweet and are antioxidants, because those to things are not mutually exclusive.
i love how james read compostable as combustible, i love J anf he can do no wrong.
Monkfruit is used in keto recipes a lot.
we have dried monkfruit and just boil it up to make monkfruit tea. it is said to have a lot of benefits in chinese medicine
"It smells like clay"
Me, with pica: 👀
Just watched the video with Ben and James on Donal’s channel and the guys smashed it. Nice to see James not hidden behind a counter
What happened to the champagne bottles in the kitchen at 0:40? Did you try to open them with a sword? :D If so, I would love to see the attempt. xD
Looks like savage sabrage.
Yes they are actually leftover from a collab with Dan Souza from America’s Test Kitchen- it’s the only way I will ever open champagne from here on out! 😂
@@donalskehan lol I noticed that too. Lol might have a glass shard or two in the glasses of champagne 😂
over here we like to make monk fruit tea which apparently is good for your throat (apart from being a great thirst quencher)!
Please try miniature cooking with tiny utensils and products.
🥗👨🍳🥘
Yesssss
ooh, against kids!
I think that you need to find a way to get Donal in more episodes! Not instead of anyone...but in addition to!
I'd Like to see Jaime and Ben attempt Gordon Ramseys Masterclass lesson
Monkfruit is really big with low carb and keto based diets in addition to other sugar alternatives such as Erythritol. I've been using them for a while now as a way to reduce sugar in my diet.
... is that really a cloche or did you guys randomly found a huge pedestal bowl and turned it upside down 😂
Alex Ngiam Looks like a champagne cooler.
Alex Ngiam ice bucket I thought.
Banana chips and rice puffs just buy in asian grocers, we have them as snacks since young, way more flavours and types as well as cheaper. I really like jackfruit chips.
We love an early visitor!! Hi sorted, how are ya??
Being on Keto monkfruit is my favorite alternative sweetener. I think it mimics sugar the best out of all of the sweeteners I have tried.
"Taste Tasting?" As opposed to "Smell Tasting?"
James' exasperated pain is my favourite thing ever!
Wait kimchee is good for your gut! I just ate it for the spice and the unique taste ok now I don't feel guilty by eating a lot of it
Clocked in at 10:01; good for you guys!
Me: Man it's in the middle of the night (22.00 in Indonesia), time to sleep
Email: you got notification from sorted food
Me: welp, i can sleep later. LET'S DO THIS BOYS!!
Sama sama, dude 😂😂😂
@@peterwinter90 haha glad someone's on board with me😂😂
Definitely going to look into the monk fruit sweetener! Never heard of it before
When will the Ultimate Battles be back?? 😭😭
Love my monk fruit sweetener! You should definitely smuggle some back and try some recipes with it on the show!
Did "try the grey stuff, it's delicious!" pop into anyone else's head!?
YES! Hello fellow Disney tragic.
considered trying it as a simple syrup. Wonder if the ratio is the same as sugar.