4 Ways to Make Cheaper Meat Taste GREAT

แชร์
ฝัง
  • เผยแพร่เมื่อ 24 ธ.ค. 2024

ความคิดเห็น • 1.1K

  • @markwallendal
    @markwallendal ปีที่แล้ว +974

    Given the comments the normals make about bay leaves, I’m waiting for a taste the difference episode where they cook with and without them. It’d be interesting imo.

    • @nanoflower1
      @nanoflower1 ปีที่แล้ว +51

      I'm not sure why they keep saying that. The only time I tend to use bay leaves is when making a stew but it makes a big difference in the taste of the final product. I can tell if I didn't add any bay leaves to the stew.

    • @RaccKing21
      @RaccKing21 ปีที่แล้ว +38

      @@nanoflower1 It doesn't have a very noticable flavor - but when it's absent, the stew feels like it's missing something. The flavor is less "full".

    • @thegraynoah
      @thegraynoah ปีที่แล้ว +14

      @@nanoflower1 Cooking a couple bayleaves with my ragout always adds a freshness, I generally think it lightens up any "heavy" or dense dishes, be it a stew or anything else that cooks for long enough to have an effect. And it very much makes a difference, so much so that a lamb lasagne i did cooking them in the sauce, it almost overpowered the whole dish. Don't know why the normals say that, but I guess there's a reason they are, in the end, normals and not a chef

    • @asmith8692
      @asmith8692 ปีที่แล้ว +11

      I have tasted homemade soup with and without bay leaf. Can definitely taste the difference between the two.

    • @dh1380
      @dh1380 ปีที่แล้ว

      Or would it? ;)

  • @midge158158
    @midge158158 ปีที่แล้ว +1669

    I'm impressed how considerately Baz and Mike handled Ben's meat

  • @Fqubed
    @Fqubed ปีที่แล้ว +314

    Since you guys love zero waste you'll love this one:
    Pineapple (that you mentioned) also works much like the papaya, but with pineapple you can use the "skin" and external parts that you would normally discard as inedible, these parts actually contain the highest amount of enzyme, enjoy pineapple on one side, use the waste to tenderize tomorrows dish

    • @Amaz1ng3gg
      @Amaz1ng3gg ปีที่แล้ว +21

      And how do you use it? shredding it or just roughly chop and put the skin into your marinade? I'm very interested in this because is about the pineapple season in taiwan now!

    • @joes0280
      @joes0280 ปีที่แล้ว +5

      This is really good to know and something I had no idea about which I'll absolutely try, thank you!

    • @Ashtari
      @Ashtari ปีที่แล้ว +33

      Sadly they can't use that one cause Barry's allergic.

    • @hrodga
      @hrodga ปีที่แล้ว +16

      @@Amaz1ng3gg Most people I've seen using it use a blender.

    • @adde9506
      @adde9506 ปีที่แล้ว +10

      ​@@Amaz1ng3gg I'd put the rind in just as you cut it off the pineapple so you can fish it out again. If you're really good about planning ahead, you can make the marinade ahead of time so the enzymes have time to leech out into the liquid of the marinade.

  • @andymorgans4115
    @andymorgans4115 ปีที่แล้ว +269

    The addition of chick pea flour is brilliant. So often you just have a bunch of marinade sitting in the bowl.

    • @SortedFood
      @SortedFood  ปีที่แล้ว +49

      Definitely! Glad you find the tip useful.

    • @b_uppy
      @b_uppy ปีที่แล้ว +1

      I missed the purpose of adding it.

    • @christianstorms3950
      @christianstorms3950 ปีที่แล้ว +15

      ​@@b_uppy it makes the marinade sticking to the meat. Instead a bowl of fluid marinade you only need just enough to smear around the meat.

    • @b_uppy
      @b_uppy ปีที่แล้ว

      @@christianstorms3950
      Thank you.

    • @Qri0
      @Qri0 ปีที่แล้ว +6

      @@SortedFood Question! Can I substitute it with corn starch for same result?

  • @alexdavis5766
    @alexdavis5766 ปีที่แล้ว +110

    “I’ve used a face mask of this” is a prime Barry quote 😂

  • @TheSpdz
    @TheSpdz ปีที่แล้ว +299

    You could also use a chemical tenderizer, like baking soda, to quickly tenderize tougher cuts of meat. It’s often use in american chinese restaurant here in north america to tenderize tough beef cuts. You do have to move quickly because it quickly get’s too soft.

    • @paulinemegson8519
      @paulinemegson8519 ปีที่แล้ว +33

      That’s not always suitable tho. It can leave the meat with a soapy flavour and jellylike texture that’s unpleasant, just like using a pineapple, or papaya marinade for too long. Both WILL tenderise meat, but too long and the texture suffers..

    • @hildigunnurr
      @hildigunnurr ปีที่แล้ว +4

      @@paulinemegson8519 yeah you have to take care not to leave baking soda on for too long!

    • @dolan-duk
      @dolan-duk ปีที่แล้ว +16

      @@paulinemegson8519 Don't use too much and you have to rinse the meat off a couple of times. I use it as a brine - 1 tablespoon kosher salt, 1 teaspoon baking soda, 1L water - overnight then rise before marinating however you like.

    • @Rye312
      @Rye312 ปีที่แล้ว +7

      Came looking to see if anyone had said sodium bicarbonate or sodium carbonate. As I've gotten more into Chinese cooking over the past couple years I do find that I mainly use it on beef or venosin. Some soy sauce, water, a little sugar, msg, garlic, and bicarb, then massage

    • @nanoflower1
      @nanoflower1 ปีที่แล้ว +8

      The only time I've used baking soda is in cooking potatoes for just a few minutes before roasting. Then cut up and spin the bits around in a colander to rough up the edges before roasting. Makes for some nice crispy edges.

  • @inkno701
    @inkno701 ปีที่แล้ว +66

    Thanks for all the great tests!
    You should do 0 mins vs 30 mins vs 12 hours vs 24 hour marinades.

  • @Anna_TravelsByRail
    @Anna_TravelsByRail ปีที่แล้ว +63

    Yay for the Bennuendo counter! 😂

    • @SortedFood
      @SortedFood  ปีที่แล้ว +11

      As per community recommendations 😁

    • @Anna_TravelsByRail
      @Anna_TravelsByRail ปีที่แล้ว +4

      @@SortedFood and thank you for listening to the suggestion. 😁

    • @CAP198462
      @CAP198462 ปีที่แล้ว +2

      Bennuendo, that’s how you say welcome in Spanish, right. 😆

  • @TwinMamaCrafts
    @TwinMamaCrafts ปีที่แล้ว +118

    So glad to see you guys use green papaya instead of pineapple for Barry so he can enjoy it too :)

  • @youcanteachscience
    @youcanteachscience ปีที่แล้ว +137

    Love this format, really helpful info! A wee science corrrection Ben: Osmosis is the movement of WATER molecules (from an area of high water concentration to an area of low water concentration). Diffusion is the movement of any other molecule other than water (from an area of high concentration to an area of low concentration). So the movement of salt molecules is DIFFUSION. 🤓 ❤ your friendly neighbourhood science teachers from You Can Teach Science xx

    • @JadeNeoma
      @JadeNeoma ปีที่แล้ว +1

      its always been kinda annoying to me that this destinction exists. its the same thing just water and not water so why call it different things

    • @willcool713
      @willcool713 ปีที่แล้ว +8

      ​​​@@JadeNeomaThe difference is because osmosis is designed for water molecules specifically, and only goes one direction naturally (from higher concentration to lower). While diffusion happens with any ions or particles which are small enough, and can pass both directions. Salt -- sodium -- is slightly different (as is potassium), because osmosis is also specifically tailored to allow these chemicals to pass through the cellular membrane, to balance the turgor pressure within a cell, so it doesn't soak up too much water and explode. That's one of the reasons osmotic water filtration doesn't help with desalinization, but is the gold standard in water filtration for most other applications.

  • @helenswan705
    @helenswan705 ปีที่แล้ว +15

    I am a vegetarian. 40 years. But I will watch, because it is you.

    • @SortedFood
      @SortedFood  ปีที่แล้ว +6

      Probably not the best episode for you then 😬

    • @helenswan705
      @helenswan705 ปีที่แล้ว +4

      @@SortedFood no, I mean yes. You have great skills and you are funny. I will give it a go. Though of course I dont need to be bashing my tempeh with a mallet, I am interested in food science!

  • @Silentgrace11
    @Silentgrace11 ปีที่แล้ว +90

    I was in a biotechnology vocational lab, and we actually did an experiment regarding different tenderizing properties. We looked at pineapple juice, salt, and acid....but when we realized lemons were out of season one of us had the bright idea to use vinegar, which was labeled as acetic acid. Except the person who grabbed the bottle didn't realize they were grabbing hydrochloric acid.
    It most certainly worked, but had a more "melting" effect than a "tenderizing" effect.

    • @firstname4337
      @firstname4337 ปีที่แล้ว +10

      " the person who grabbed the bottle didn't realize they were grabbing hydrochloric acid." -- that person should never be allowed to work in a lab again

    • @neruneri
      @neruneri ปีที่แล้ว +7

      @@firstname4337 Im just reading OP's comment and the more I think about it, the more confused I'm getting. How the hell do you actually make that mistake?

    • @SpaceManRD
      @SpaceManRD ปีที่แล้ว +2

      @@neruneri Right? Does it not have fumes? A _smell?_ Wouldn't they notice when they popped the container open? Why was it stored in the same place?

    • @catzkeet4860
      @catzkeet4860 11 หลายเดือนก่อน

      ​@@nerunerionce?

    • @andrewsparkes6275
      @andrewsparkes6275 11 หลายเดือนก่อน +1

      ​@@neruneriThey didn't. No-one did. OP just watched Breaking Bad one time. Hydrochloric acid doesn't melt meat. No-one who has ever seen it in actual action would describe it that way. It dissolves, if anything.

  • @kristisudharsanaakaalex6828
    @kristisudharsanaakaalex6828 ปีที่แล้ว +70

    Papaya leaves also are a good tenderizer... You just wrap the meat with the papaya leaf and leave it for a while, has basically the same effect as using the fruit.😃

    • @HuSoph
      @HuSoph ปีที่แล้ว

      That's really interesting. My mum used to cut in a few pieces of the stem and let that sit in the marinade for a bit. I wonder if she knew she could've used the leave as well.

  • @tiafielding
    @tiafielding ปีที่แล้ว +29

    Pork shoulder is an incredibly underrated cut. It's normally quite cheap and makes for the easiest, tastiest steaks on a budget. Plus like Ben said, it's ideal for dishes where you have to cook it much longer. I tend to put it in a Hungarian dish called Pörkölt, which is a paprika flavored stew and only gets better the longer you cook it.

    • @duckysbro88
      @duckysbro88 ปีที่แล้ว

      They're a local staple here in St Louis that you'll find at nearly every BBQ. They're great just on the grill and some bbq sauce.

  • @sneezeey
    @sneezeey ปีที่แล้ว +76

    Surprised not to see the bicarb/alkaline marinade method common in things like Chinese stir-fries, that'd be super interesting because of its massive flavour vs texture tradeoff!

    • @flandrble
      @flandrble ปีที่แล้ว +6

      Sorted struggles to cook rice, they're not at that level yet :P

    • @hbfdfgjcyk555
      @hbfdfgjcyk555 ปีที่แล้ว +2

      If you're tasting the bicarb you're probably using too much

    • @yupyupyup732
      @yupyupyup732 ปีที่แล้ว

      Same with washing beef before the stir fry - I'm learning about it through Kenji, i'm sure the sorted staff have it on their radar 👀

    • @sneezeey
      @sneezeey ปีที่แล้ว +2

      @@hbfdfgjcyk555 Yes but even if you don't and you wash it off, I feel like you lose a bit of the original taste, don't you? Plus honestly it's not uncommon in restaurants to still taste the bicarb

    • @petertaylor4980
      @petertaylor4980 ปีที่แล้ว

      The other good thing about using bicarb is that the higher pH promotes Maillard reactions.

  • @twinkle7389
    @twinkle7389 ปีที่แล้ว +43

    Chickpea flour is used a lot in Indian cooking. A lot of fried foods like vadas, pakoras use chickpea flour as the main ingredient for the batter. My mom also adds it to fenugreek flatbreads (thepla). It makes the dough come together perfectly and i find it makes them crispier. We also add it to yogurt kadhi to thicken it. My mom also adds it to capsicum sabzi, it's the perfect textural mix and delicious!!

  • @daniellegoodman3211
    @daniellegoodman3211 ปีที่แล้ว +24

    I would love to see a video with lots of recipes for sauces that covers some of the reasoning behind the flavour balancing within them and how to choose what type of sauces to pair with different foods!

  • @wallythewondercorncake8657
    @wallythewondercorncake8657 ปีที่แล้ว +70

    On the topic of cheaper meat, an offal video would be good. I tried lamb heart the other week and it is the strongest lamb flavour I've ever tasted, and it's incredibly cheap and available in the supermarkets

    • @Chooibah
      @Chooibah ปีที่แล้ว +3

      If you dice it, reasonably small, it works great in a curry. Especially a vindaloo (vinegar-based overnight marinade).

    • @etuanno
      @etuanno ปีที่แล้ว +2

      Put it into a stew with other strong flavours?

    • @patrickdurham8393
      @patrickdurham8393 ปีที่แล้ว +2

      The U in flavor tells me UK. We can barely find lamb in the US and it makes me sad sometimes.

    • @petertaylor4980
      @petertaylor4980 ปีที่แล้ว +1

      ​@@etuanno Yes, heart stew is great.

    • @ethancampbell215
      @ethancampbell215 ปีที่แล้ว

      I would love to find an opportunity to experiment and experience different types of offal but I’m not brave enough to do it myself at home. If I don’t like the offal then it would be a waste of money, but if I enjoy offal then I could save so much money by replacing my protein consumption with offal which is cheaper due to being less desirable so having lower demand. If anyone has any suggestions or recommendations that could help me experiment with offal it would be greatly appreciated

  • @ArenDsiire
    @ArenDsiire ปีที่แล้ว +20

    This episode raised a good point; like Barry I never leave marinades overnight, and always wondered if I'm missing out! I'd love to see the boys do a blind taste test to see if leaving it longer really does make a difference.

    • @skilletborne
      @skilletborne ปีที่แล้ว +2

      I can say categorically it does. At the very least, you want it to sit for a couple of hours. The goal is 8 to 12 hours, but you can get away with 2 to 24.
      Anything less, you may as well just season the food rather than making a liquid it can sit in, anything more can cause some unpredictable quality issues, such as over tenderizing, loss of volatile compounds, oxidization etc.
      Cooking may be an art, but science still plays an enormous role in it.

  • @tpp95
    @tpp95 ปีที่แล้ว +75

    Next time you do cheap vs premium, can you do bay leaves? 😂

    • @Sengseng428
      @Sengseng428 ปีที่แล้ว +1

      And actually don’t use bay leaves in either dishes!

  • @samanthalanphar7933
    @samanthalanphar7933 ปีที่แล้ว +28

    I use all except for the papaya in its green form, but I use the stuff in the packet. Thank you for your content- it’s always my favorite content to watch 😊❤😊

    • @SortedFood
      @SortedFood  ปีที่แล้ว +8

      So glad you enjoyed the video 😁

  • @WinterC773
    @WinterC773 ปีที่แล้ว +9

    As someone who likes to cook and is on a very strict budget, making cheap cuts of meat tender and juicy has been something I do a lot, and it was cool to see so many methods I've used before. I'd never heard of the papaya one though! I've used pineapple for pork shoulder which I suppose is a similar concept, although a lot of acid as well so maybe more of a combo of the enzyme and the acid. Would love to see more methods like stewing, coarse salt without the water, or velveting too!

  • @History_Buff
    @History_Buff ปีที่แล้ว +22

    Every Thanksgiving after my brother and I found Alton Brown's brined turkey, we have never done it any different. The salt penetrates the whole bird so it's perfectly seasoned and succulent. Plus, adding peppercorns and a few other spices works wonders.

    • @keawarren
      @keawarren ปีที่แล้ว +2

      I second this. Have done AB’s brining and cooking method for Thanksgiving for more than 25 years. It is always perfect.

    • @tickledtoffee
      @tickledtoffee ปีที่แล้ว

      When I make roast chicken, I always brine the chicken and it's a game changer for flavour and juiciness, especially for the breast meat

  • @ArielK1987
    @ArielK1987 ปีที่แล้ว +331

    I'm shocked that Jamie isn't doing this episode. Given how much of a carnivore he is

    • @Xenotric
      @Xenotric ปีที่แล้ว +47

      you could probably stir him into a bowl of water and add a turkey to brine with how salty he must be.
      ultimately i suspect he's the one normal that actually knew all these already with how often he cooks steaks and such

    • @ifyouwereabean
      @ifyouwereabean ปีที่แล้ว

      Hahaha!

    • @user-dt6jf2cy3p
      @user-dt6jf2cy3p ปีที่แล้ว +16

      Maybe Jamie is too much of an expert already 😂

    • @kchara7078
      @kchara7078 ปีที่แล้ว

      Good point

    • @secretforreddit
      @secretforreddit ปีที่แล้ว +3

      He probably knew all the hacks already!

  • @mrs.thomas-usmcwife5686
    @mrs.thomas-usmcwife5686 ปีที่แล้ว +9

    I automatically hit the like button whenever I click on these videos, but I wish I could hit the like button twice just for all the Bennuendos!

    • @SortedFood
      @SortedFood  ปีที่แล้ว +3

      Haha glad you enjoyed them!

  • @sgiang
    @sgiang 11 หลายเดือนก่อน

    Dry brining, especially on a cooling rack on a tray is another great option. Similar effect to a wet brine in keeping something moist and tender while drying out the outside. This helps with browning and crisping during cooking

  • @OpusCulo13666
    @OpusCulo13666 ปีที่แล้ว +8

    The bits where I lost it:
    Thats it! Bash it out with Ben's tool in your hand.
    Mummy can we have bottom steaks for tea.

  • @Psychoti
    @Psychoti ปีที่แล้ว +2

    My idiocy is a compliment to Kush. Just got off work, preheating the oven for dinner, and having a small ice cream novelty to cool me off while I watch a bit of Sorted while the oven is getting ready. I'm at the part of the video where they're trying the brined/unbrined pork and just subconsciously dipped my cone onto my kitchen timer while seeing that delicious-looking dip on-screen. Did I mention I'm tired AF as well as stupid? That, too. And hungry. A bit of sleep and a bit of food'll conquer two of those problems.

  • @brandondeel3567
    @brandondeel3567 ปีที่แล้ว +5

    My favorite way to tenderize meat, especially in Asian dishes is to use a technique called velveting. It can turn the toughest meat soft. Its pretty amazing. All you have to do is use a little corn starch to cover all the meat with a thin layer before seasoning. It will also help thicken up the marinate as you cook. If you're not sure what velveteen is, think of an Asian dish like beef and broccoli from your local Chinese restaurant. The meat is usually extremely tender and its due to velveteen. Most Chinese restaurants use a lot of corn starch for velveteen and thickening up sauces. Kind of amazing stuff!

  • @fabe61
    @fabe61 ปีที่แล้ว +9

    This was one of your best videos in years. Please do another one with some other marinating methods or style - the papaya pulp was completely new to me and I’m sure there are other side by side comparisons I’d love to see. Really great work guys :)

  • @danielsantiagourtado3430
    @danielsantiagourtado3430 ปีที่แล้ว +34

    The bennduendo counter is something i always wanted to see you guys make my dreams come true!😊😊😊❤❤❤

  • @deetanner7153
    @deetanner7153 ปีที่แล้ว +1

    Here in New Zealand we don't use papaya overnight, we use kiwifruit for one hour only...especially on 'harder beef cuts', like rump steaks

  • @MFiction60
    @MFiction60 ปีที่แล้ว +4

    Yes! I definitely brine. I had taken those same cut of pork chops out of the freezer a day before I was cooking them. So, in the evening, I brined them in water, salt, pepper corns, bay leaf & a little bit of soy. They were so delicious and succulent the next evening when I broiled them. It really makes a difference. I have never used a packet to tenderize, but brining works wonders. Looking forward to trying the lemon juice & yogurt marinade.

    • @urosmarjanovic663
      @urosmarjanovic663 ปีที่แล้ว +1

      Brining is good for tenderizing, but I found that when you roast/broil/grill that meat it doesn't get as much colour. I guess that adding sugar (which I haven't done) as Ebbers suggested can help with that.

    • @MFiction60
      @MFiction60 ปีที่แล้ว +1

      @@urosmarjanovic663 I broiled it brushed with olive oil with paprika, garlic & other spices brushed over each side. It had great color & taste.

  • @bestwestern2208
    @bestwestern2208 ปีที่แล้ว

    I use velveting for poultry. Often used in Chinese cooking. Slice your chicken and coat in corn starch let sit for about 20 minutes. The residual starch on the chicken will help thicken your sauce. Variations are used for pork and beef.

  • @sush07
    @sush07 ปีที่แล้ว +4

    At 2 points in this video I went "aah" - one at the tandoori marinade and then at the raw papaya, instantly recognising them.
    When Ben was talking about how you NEED TO cook out the raw papaya or else it will basically eat you, I was thinking of this nice side dish we make with raw papaya. (From Kerala) and that pregnant people are advised not to eat papaya, even the ripe ones are allowed only a little, especially in the first trimester.

  • @TheFGSDude
    @TheFGSDude ปีที่แล้ว +1

    Just to add to what Ben said about brining with aromatics doesn't penetrate the meat.
    Whilst it is true that it won't penetrate the meat, it will still be on the surface. This means for thin to medium pieces like they used in the video, you can tell the difference.
    If thicker you might as well put the aromatics the pan with butter and sear it like you normally would.

  • @robertt3715
    @robertt3715 ปีที่แล้ว +17

    I do a turkey brine around Thanksgiving, just a big clean 5 gallon bucket, water, salt, and sugar, with a whole turkey in there, and it comes out amazing! Never thought to use it on this, now I'll have to try!

    • @emalinedickinson7492
      @emalinedickinson7492 ปีที่แล้ว +1

      Did that last Thanksgiving before the deep fry. Blew my entire family's mind, and my own, with how succulent such an easily overcooked meat came out to be.

    • @auntlynnie
      @auntlynnie ปีที่แล้ว +2

      I salt & season my turkey (no water or sugar) for a couple of days, uncovered, in the fridge. Some people call it a “dry brine,” but that’s a misnomer.

    • @nanoflower1
      @nanoflower1 ปีที่แล้ว +1

      @@auntlynnie I do the same with turkey. Though lately I've also taken to breaking away the skin and putting a gochujang/ginger marinade underneath the skin to add some extra flavor to it. Just did it the other day (as the local Publix had whole turkey on sale so a 10 lb bird was just over $5.)

    • @auntlynnie
      @auntlynnie ปีที่แล้ว

      @@nanoflower1 Great price! The benefit of buying a whole bird “off-season.” I’ve done a bunch of seasonings with the salt - poultry seasoning, orange zest, garlic… (not all at once)

    • @robertt3715
      @robertt3715 ปีที่แล้ว

      @@emalinedickinson7492 We have a oil free turkey fryer thing that we use for it, turns out amazing.

  • @eddieaicken5687
    @eddieaicken5687 ปีที่แล้ว +2

    I was at a BBQ years ago. The host organised the local farmers market and had received a leg of lamb as a thank you from a local farmer. Three days before the BBQ he got a syringe and injected it with Lime Juice. It Barbequed brilliantly and I've never had anything like it before or since. How about a BBQ episode guys?

  • @raideurng2508
    @raideurng2508 ปีที่แล้ว +3

    "it'll begin to affect your own digestive system" aka the old phrase "When you eat a pineapple, it eats you back."

  • @audreylongstaff5575
    @audreylongstaff5575 11 หลายเดือนก่อน

    Guys, thanks so much for reminding us to LIKE the video through the video, because I get so engrossed that otherwise I might forget, LOVE your stuff!!!!

  • @mariawardell7844
    @mariawardell7844 ปีที่แล้ว +3

    I'd love to know if vacuum sealing decreases the amount of time that you need to marinate. My vacuum sealer has a marinating container and it supposedly decreases the time required for the marinade to work.

  • @alt5494
    @alt5494 ปีที่แล้ว +1

    Was surprised that dry rub sometimes called dry brining was not on the list. It uses the delta in moisture between the meat & the rub to deeply flavor/tenderize. In a wet brine 75% water content meat is placed in brine after the meat comes up 25% in WC to match the brine the transfer stops. In dry brining the 5% WC rub has to come up 70% to match the meat transferring salt, sugar, & spice compounds/oils into the meat. It is the best all-around method as it has the highest flavor development increased tenderzation & moisture retention. Because it doesn't use microbiology or acid the technique can be used from hours to months as part of a dry aging process. Burgers being on the few hours side to prosciutto on the longer side with everything else in between. Cheers

  • @wandagrayson646
    @wandagrayson646 ปีที่แล้ว +3

    I love this kind of technique content. I just watched the 2 ways to make a cheese sauce and that is going straight into my tool kit. This is the same thing. I’ll refer back to this vid, for sure.

  • @hanifsans
    @hanifsans ปีที่แล้ว +2

    What great hacks! To add a bit more, in Indonesia, we usually use the papaya leaves to tenderise meat. It works the same way as Ben explained!

  • @sankhaweerasooriya3621
    @sankhaweerasooriya3621 ปีที่แล้ว +7

    OOH we do the papaya trick with Pork! My grandma used to make pork curry after having marinated it with raw papaya! Also, sometimes we do use Pineapple juice (unsure how effective it is since i am allergic to it haha🤣)

    • @Ashtari
      @Ashtari ปีที่แล้ว

      Pineapple is also really good at breaking down proteins too.

  • @tiacho2893
    @tiacho2893 ปีที่แล้ว +1

    My mom adds grated, slightly under ripe pears (sugar and fruit acid but no enzyme like pineapple or papaya) and fermented pureed onion syrup (basically onions steeped for a long time in sugar, the process seems to be popular in Korea) to her bulgogi and spicy pork shoulder marinades. The slightly acidic marinade tenderises the proteins and the sugar promotes browning even though the pH has dropped.

  • @brianlawson3757
    @brianlawson3757 ปีที่แล้ว +23

    I hope this is a helpful tip for someone. Be careful about marinading in things like Papaya or Pineapple pulp. They break down connective tissue fast and I had to learn the hard way after marinating chicken with Pineapple for just a few hours only for it to come out so soft that the texture ruined the dish. We had to get take out instead that night. The chicken was grilled over coals and still came out mushy. It was so gross even I had to spit the first bite out into the trash. So, be careful using those recipes.

    • @misterkayy
      @misterkayy ปีที่แล้ว +2

      Papaya paste in chicken ONLY if you have no time to marinate and it goes straight to the cooking pan. Papaya paste as a marinade ONLY for tough meat like beef and mutton.

    • @MrMartinSchou
      @MrMartinSchou ปีที่แล้ว +1

      There's a Danish dish called Hamburgerryg ala Hawaii using slices of cured and smoked ham and slices of pineapple. It goes in the oven for about 45 minutes to an hour.
      I tried making it sous vide, gave it two hours at 65°C since it's pork.
      Basic chemistry tells you that heating things up will speed up reactions (unless you break down the chemicals used).
      I used 2½ cm thick slices of ham and ended up with slices that were maybe ½ cm thick with the rest having been reduced to a sort of grimy sand like substance.

    • @brianlawson3757
      @brianlawson3757 ปีที่แล้ว

      @@MrMartinSchou
      Oh, no! Let's have a moment of silence for our ruined dishes. *plays taps on the bugle* 😢

  • @scottballentine1846
    @scottballentine1846 ปีที่แล้ว +2

    Great video - I will say though that I used to wet brine for years but over the last 2-3 years I have completely swapped to dry brine.

  • @PokhrajRoy.
    @PokhrajRoy. ปีที่แล้ว +22

    In the last video, Ben’s Face Journeys with ‘I’m done’ Energy is Peak Storytelling. Best host for a reason.

  • @roush243
    @roush243 3 หลายเดือนก่อน

    When it comes to natural tenderizers, I like using either honey or mango. I learned about some of the various ones used long ago, and found that pineapple is probably the most widely preferred. However, much like Barry I am allergic to pineapple and wanted an alternative. I use mango on beef and other red meats, then wash it off after it has marinated for several hours at which point I pat dry and add a spice rub. Honey is already commonly used on pork to tenderize it, though many don't realize that is what is doing.
    Try using the mango on venison with a nice mustard based rub after rinsing the mango off (if there is a little bit left in the meat it won't hurt anything). I like to make the mustard rub with: mustard seed, pepper corns, thyme, cinnamon, salt, garlic powder, onion powder

  • @nitegloss
    @nitegloss ปีที่แล้ว +14

    Two suggestions: one kind of tenderizer that's cheap and is a cupboard staple (for me anyways)--honey works great in a marinade.
    Another process I've heard of--Japanese fermented rice bran. Looking it up, it seems to mostly be used as a pickling process for veggies, but I've heard of it being used to tenderize meat-based protein as well (although I could be wrong about that).
    Thank you guys for doing this video! Some techniques I definitely need to try in the future!

    • @Raina111111
      @Raina111111 ปีที่แล้ว

      I'm sorry, this may seem like a weird question if you haven't, but have you watched an anime called Food Wars?

    • @nitegloss
      @nitegloss ปีที่แล้ว +2

      @@Raina111111 I have! I read the manga, too--they had researchers that put a lot of food science into those recipes and I learned a lot--I use honey quite often myself. But I also happen to have studied a bit of Nihon's culture and language, and I thought that suggesting it to the SORTED team might give them some ideas for new content (even if they don't find that it works well enough, it will be interesting to see in action).
      I WOULD NOT recommend the SORTED team watching Food Wars/Shokugeki. I think there are already enough Ben-uenndos being thrown around...

    • @Raina111111
      @Raina111111 ปีที่แล้ว +1

      @@nitegloss I was like "hmm, that combo of ingredients is familiar". I've also read the manga, but I figured anime might be the most 'recognizable' thing.
      It's so good but the 'reaction' side of it is... strong.

  • @sryavuz
    @sryavuz ปีที่แล้ว +1

    I wish you have compared wet brining and dry brining.
    And also if you could put the cooking part to the video, that'd be great. I don't know if I remove/clean the marinade or papaya from the meat or cook directly.

  • @taheera8849
    @taheera8849 ปีที่แล้ว +5

    Absolutely love all these methods, and many of them are not far off being able to achieve (apart from timing, price, and being able to plan ahead). Also love the use of green papaya, my family has used that in meat marinades and it's that little something that you can't quite put your finger on.
    On a separate note, I would love see a video where you compare dried spices to fresh, and perhaps where each can be used to its best part. For example, I've heard that Italian oreganos are better (i.e. more potent) dried rather than fresh. And maybe Ben can finally silence the lads' opinions on bay leaves. I picture a blind tasting where you get them to taste two dishes, one with fresh and one with dried, and see their minds be blown with fresh bay leaves.

  • @iwanellis-roberts1704
    @iwanellis-roberts1704 ปีที่แล้ว +1

    Not sure why. But this one of my favourite Sorted videos. Really great to see some in depth technique cooking that's really accessible.

  • @danielsantiagourtado3430
    @danielsantiagourtado3430 ปีที่แล้ว +9

    0:08 0:40 0:48 3:58 10:10 12:40 (Michael! We already have enough with ebbers! Add a counter for mike too!) 14:19 14:27 19:29

    • @Del-Lebo
      @Del-Lebo ปีที่แล้ว +1

      🤣🤣🤣🤣🤣🤣🤣😛

    • @PokhrajRoy.
      @PokhrajRoy. ปีที่แล้ว +2

      Underrated comment.

  • @argoth83
    @argoth83 ปีที่แล้ว

    Really enjoyed this one. Very useful for all of us normal folks with small budgets. I've done some of these, but more knowledge is always great.

  • @alexdavis5766
    @alexdavis5766 ปีที่แล้ว +3

    Fun weekday drinking game. Take a sip for every innuendo and end up sozzled by the end 😵‍💫😵🤤

  • @ldmlhome
    @ldmlhome ปีที่แล้ว +1

    Gentlemen, you continue to AMAZE and I learn so very much from you each and every time, THANK YOU!

  • @PokhrajRoy.
    @PokhrajRoy. ปีที่แล้ว +23

    Barry and Mike have been elevating their meats for 13 years. That’s an achievement.
    I will say that the former has an advantage because he’s been fed Ben’s Produce. Then again, the boys do know each other’s tongues.

  • @aishamasud5912
    @aishamasud5912 ปีที่แล้ว +1

    I always marinade my chicken in yoghurt and lemon/vinegar when making my tandoori style chicken and also have used the meat tenderiser for when roasting lamb. It makes such a massive difference. Really enjoyed this vid ❤

  • @nathanbrown492
    @nathanbrown492 ปีที่แล้ว +4

    Just what I needed after a stressful assignment...

    • @SortedFood
      @SortedFood  ปีที่แล้ว +3

      Good luck with the assignment 🙌

  • @giraffesinc.2193
    @giraffesinc.2193 ปีที่แล้ว

    I truly enjoy re-watching your videos, Gentlemen! There is so much to learn!

  • @simianimp
    @simianimp ปีที่แล้ว +23

    Do you all have a counter for "it's been _ days since we forgot Barry's pineapple allergy"?

    • @sampiaggio9534
      @sampiaggio9534 ปีที่แล้ว

      Is it “forgot” or is it “ignored”?

  • @eclipsedbadger
    @eclipsedbadger ปีที่แล้ว +1

    Ben is obviously a chemist at heart, you can see his eyes light up while explaining how each method worked.
    Hope one day Ben gets a chance to do some course or something around chemistry, he would be absolutely chuffed, like a rabbit on a carrot field.

  • @bethanyurbanek7437
    @bethanyurbanek7437 ปีที่แล้ว +3

    I would have liked to see a comparison between marinating for 30 minutes vs 12 hours - is the overnight really worth it?

  • @Belliira
    @Belliira ปีที่แล้ว

    After decades of over dry turkey at Thanksgiving, I started brining and basting my turkey, and there is a huge difference! The meat drips juice, plus there is plenty of broth leftover for future soups!

  • @MRBongo-ol5lp
    @MRBongo-ol5lp ปีที่แล้ว +3

    I really think if sorted do another poker face Ben should just have one where it has way too many bay leaf just to prove a point to the normals (or prank them we won’t judge)

  • @JOBdOut
    @JOBdOut ปีที่แล้ว

    I use wine or vinegar with spices in a marinade for beef, making a point to use the marinade in my pansauce. For poultry i use pickle brine with punctured meat

  • @breaker6683
    @breaker6683 ปีที่แล้ว +3

    When it comes to brining I've found that a wet brine vs a dry brine is better suited for different cuts of meat. An easy example from my recent exploration of brines was that a wet brine added less improvement to my rib eyes than a dry brine did while when I did the same thing with salmon filets the wet brine performed way better.
    I think it's key to know when each method of brining is appropriate. My rule of thumb is: dry brines for beef and pork and wet brines for poultry and fish.
    And yes, like Ben mentioned, don't add extra stuff to your brines, it doesn't do anything, personally I don't even add sugar most of the time to a wet brine and never with a dry brine.

  • @Starburst338
    @Starburst338 ปีที่แล้ว +1

    You can also use finely chopped onions or honey, they also have enzymes that break down protein.

  • @OliverXRed
    @OliverXRed ปีที่แล้ว +14

    Really love this, and would like to see more of such videos, where you would be able to do some at home experiments. What i really like about them is that you would be able to find out what different ingridients in recipies do to the dish, and what different techniques do.
    Would be interesting to see maybe some kind of guide, to what adding specific spices, herbs or other ingridients such as sugar influence the taste of a recipe.
    Also, for you reviewing kitchen gadgets, it would be interesting to see you have a look at the Combustion Inc Thermometer, by chef Chris Young (same guy behind Juule sous vide stick). It is a thermometer with 8-sensor that you can leave-in during cooking, its 8 points along the probe is to feel for temperature, so it can give you both the center temperture of the meat, but also temperatures closer to the surface of the meat, where it automaticly finds the center temp.

  • @ZanguSwe
    @ZanguSwe ปีที่แล้ว +1

    Barry actively and deliberatly turning off the hob is like watching that one person finally succeed in life. FINALLY

  • @duckweedy
    @duckweedy ปีที่แล้ว +3

    I just hit it with rolling pin between two sheets of baking parchment till it flattens out

    • @SortedFood
      @SortedFood  ปีที่แล้ว +1

      That does the trick too!

  • @robinsmith5442
    @robinsmith5442 ปีที่แล้ว +1

    I've recently started marinating chicken in yogurt and was amazed at the difference in tenderness!!

  • @Anna_TravelsByRail
    @Anna_TravelsByRail ปีที่แล้ว +4

    “I have used a face mask of this.”
    Of course, of course he has. 😂

  • @rosshudson8197
    @rosshudson8197 ปีที่แล้ว

    I worked in a professional kitchen for a year and we brined every piece of meat we used and it makes the world of difference, I now swear by it even when I’m cooking at home!

  • @PokhrajRoy.
    @PokhrajRoy. ปีที่แล้ว +4

    5:13 I despise yoghurt but when added into a chicken dish, it’s absolutely sublime. Also, Marinade OP
    P.S. Talking of Succulent Chicken, you need to try the authentic Kolkata Kathi Roll.

  • @henry3435
    @henry3435 ปีที่แล้ว +1

    Definitely take a look at extended sous vide cooking. Pork shoulder/butt sous vide at 60* C for 24 hours and chuck at 55* C for 24 hours are totally amazing. Cut them into steaks after cooking the whole cut. Awesome.

  • @simoncatt95
    @simoncatt95 ปีที่แล้ว +6

    The 1st tenderiser is great for preparing belly pork skin to get great crackling. Shame you didn't show that.

    • @andymorgans4115
      @andymorgans4115 ปีที่แล้ว +2

      It's a great use of the product but not quite what they were testing in this episode. Would love to see the difference in a future video though

  • @patriciapeart5752
    @patriciapeart5752 ปีที่แล้ว

    I use all methods of marinades and brining, including baking soda.
    If you brine pork, then smoke it. It becomes amazing.
    Also I use buttermilk for wild game. It not only tenderize the meat it also takes out a lot of the gamey taste out of it!

  • @marcusshaner7066
    @marcusshaner7066 ปีที่แล้ว +4

    Apparently, the key is preparation!!!

    • @SortedFood
      @SortedFood  ปีที่แล้ว +3

      Definitely!

    • @marcusshaner7066
      @marcusshaner7066 ปีที่แล้ว

      @Sorted Food That's what I get for being cheeky! Here in Ohio in the States, we use all of these but the papaya method on the regular. Especially the brining and physical methods.
      We love you guys, thanks for everything!!!

    • @glasswingbutterfly
      @glasswingbutterfly ปีที่แล้ว

      @@marcusshaner7066 O H !

  • @Amocoru
    @Amocoru ปีที่แล้ว

    We use that first cut very often in the South. We flatten it and then hit it with a jacard until it's very tender, bread and cook it off. Add veggies similar to pot roast and simmer or pressure cook it with some beef stock until it's really tender. Thicken the stock afterward with some corn starch and you've got a cheat gravy. Serve over rice. Cube steak and gravy. The entire dish costs under $20 and can feed a family for multiple days.

  • @bugsygoo
    @bugsygoo ปีที่แล้ว +4

    I've never understood the 'overnight' instruction. Overnight isn't 12 hours unless I'm having it for breakfast!

    • @ruthyk7083
      @ruthyk7083 8 หลายเดือนก่อน

      6-8 hours

    • @chillynewberg2652
      @chillynewberg2652 หลายเดือนก่อน

      Well most people are making dinner around 5-6pm. Doing the prep of the next day is done at the same time, meaning that if you wake up at 5am to go to work, that will be an 11hr rest, overnight. 12 if you wait till 6 to make breakfast. Not too bad, eh? If you are preparing dinner later than 6, that's cool, but it shaves a little rest time. No big deal

  • @shllybkwrm
    @shllybkwrm ปีที่แล้ว +1

    Super interesting addition of chickpea flour to the yogurt marinade - will have to try that one!

  • @phenom1153
    @phenom1153 ปีที่แล้ว +5

    "Elevating the Meat"
    Nice.

  • @RealJohnnyAngel
    @RealJohnnyAngel 8 หลายเดือนก่อน

    I''ll generally use a mixture of acid and salt when i'm Sous Vide cooking something. i can use less total fluid, and the juices you get afterwards are excellent when reduced into a sauce.

  • @Boyd50
    @Boyd50 ปีที่แล้ว +4

    Just wanted to add in that I saw, online, that unripened papaya can be bad for those who are pregnant. Just something to keep in mind, especially since your guests would not know/assume you were using unripened papaya in a marinade. Definitely sounds like an interesting idea, but I wish that there was a pregnancy warning in the video so people know both for themselves and for when serving guests. Love the meat-centric topic though

    • @zainebsb
      @zainebsb ปีที่แล้ว +2

      Cooking destroys the protein. It's raw papaya you need to stay away from.

  • @Mad-Lad-Chad
    @Mad-Lad-Chad ปีที่แล้ว

    Loved him mentioning adding seasoning to the brine. That's what I used to do when making wings. Overnight soak in a heavily seasoned brine then grilled and sauced.

  • @danielsantiagourtado3430
    @danielsantiagourtado3430 ปีที่แล้ว +4

    Ebbers certainly knows how to make meat taste good 😉😉😏😏😏

  • @mgtyler1962
    @mgtyler1962 ปีที่แล้ว

    I do a lot of brining with smoking poultry and pork. Keeps it much moister and carries the flavors I add to the brine into the meat.

  • @juicesnap
    @juicesnap ปีที่แล้ว +2

    I'm vegetarian and am watching this anyway... not sure why.

    • @helenswan705
      @helenswan705 ปีที่แล้ว

      me too. cos they are great presenters. though i sometimes feel the meat content is way too high, today there is a purpose

    • @juicesnap
      @juicesnap ปีที่แล้ว +1

      @@helenswan705 yeah. But sometimes I marinate vegetables so maybe you could apply some of the flavor tips for that. It would be cool if they could show you how to apply these tips to other kinds of food.

  • @MisterTingles
    @MisterTingles ปีที่แล้ว

    I've been a subscriber to brining poultry for a couple of years now, particularly on the grill it affords you a great deal of leeway and is all but guaranteed to yield a satisfying result (equal amounts salt and sugar, pinch of caraway goes well with it). Haven't had too much success with things like buttermilk, but I did just put together a yoghurt marinade for some pork belly slabs for tomorrow's bbq based on this vid, hope they turn out scrumptious.

  • @xeroanarchy
    @xeroanarchy ปีที่แล้ว +4

    A meat episode without jamie seems criminal.

  • @aly7515
    @aly7515 ปีที่แล้ว

    - If you don't have a jacquard needle nor a mallet, you could use the back of your cleaver (or large knife) to do the bashing process. My dad does this to boneless/deboned pork chops to achieve a similar result.
    - If you don't have chickpea flour, taking some corn starch and mixing a bit of water through it before adding to the marinade can achieve similar results, but I believe only works for quicker marinades rather than overnight ones.

  • @rethabotha4003
    @rethabotha4003 ปีที่แล้ว

    From South Africa, we prepared a game roast by seasoning it and then covering it with papaja peels, cook in a low oven for 2 - 3 hours. Really tender!

  • @user-tz6gu5vj4m
    @user-tz6gu5vj4m ปีที่แล้ว +2

    Really liked the info in this video. I've relied on long, slow cooking for cheaper cuts but will be trying the brining now too because, as Bsrry said, water, salt, sugar all already in my kitchen.
    I saw hay box cooking (Emmy Made in Japan channel) and would be interested in seeing that done by Sorted team, or the 'bury in ground' method to compare residual heat cooking methods.

  • @swissfoodie3542
    @swissfoodie3542 ปีที่แล้ว

    No fancy innuendons from me, because clearly Englisch is not my first language. I just love this channel, and find your british sense of humor, your recipes and everything about "Sorted" really great. Thanks for the amazing content.

  • @TastesLikeChicken3
    @TastesLikeChicken3 ปีที่แล้ว

    I always marinate (trimmed) skin on deboned chicken thighs in gyro seasoning, greek yoghurt, lemon zest/juice and it's delicious:) I prep them the night before and leave them in the fridge until just before cooking. They only take 11 mins or so in my Instant Vortex air fryer and can crisp up the skin nicely with a little brush of oil. Great dish for in the summer with flatbread, homemade tzatziki, and plenty of fresh salad - yum!

  • @lyndaofiowa718
    @lyndaofiowa718 ปีที่แล้ว

    I have used the Jacquard needle for years and it is one tool I wouldn't be without in my kitchen.
    As you can imagine here in Iowa we have access to some really great tasting beef, even in the least expensive cuts. It's a sin to just boil and braze these meats. If you don't have one of these get one. Fantastic Bridal shower gift.

  • @DonPandemoniac
    @DonPandemoniac ปีที่แล้ว

    I often use an acidic marinade on spare ribs. Mainly apple juice and lime juice with oil, garlic and salt. Letting it soak for about 8 hours. And enzyme based marinades on flank steak, with some herbs and chilies in there. Those do the job within an hour or two, enzymes are really potent protein pulverizers!