Here's what to do with leftover peanut butter in a jar. Add: lime juice sweetener/syrup/sugar soy sauce sriracha/chili oil ginger (grated) garlic (grated/pressed) water (to adjust thickness) Shake. Toss with cooked noodles. Garnish with greeneries. Serve with whatever protein/vegetables.
Sorted Team you might want to fact check that pasta comes from the far east while i do no longer remember where i do know i have read it came from southern Europe to china and based on the excellent records kept there we know it to be why they started to make noodles. Now i might be wrong it is just something that i have in my head because it goes against the typical saying of it coming from the far east. I will just recommend fact checking this
@@havtor007 you are correct, the 'food' team is pretty inexperienced tbf so it's understandable that they would make that mistake. Hopefully they find someone soon who doesn't think butter and ramen is a 'chef's hack' 😂
instant mash instead of crisps maybe?? maybe in a chicken soup? like stock chicken and shroom from a tin and some mash potatoes? hmmm..so many ideas! haha
@@KC-lz9qg That's funky salty umami stuff, so I'd probably try tweaking it into a seasoning liquid and use it for cooking. Imagine fish sauce or Worcestershire sauce
Could do something I tried once and combines two of the ideas from this video. Make an instant ramen, complete with the season packet, drain the excess water, place the noodles in the waffle iron, once done, grate some cheese over it, as soon as you remove it from iron, then drizzle with a 1/2 and 1/2 mixture of soy sauce and honey.
As a request, could you please please please do a show or series on low calorie but high volume tasty meals. I love food but also love fitness and the two don’t always mix, your knowledge would help a lot of people enjoy both often.
a warning for the potato tip! it doesnt work if the crisps are reformed (i cant think of the word i want to use) so pringles are made with extra steps to shape them into the pringle shape and when they do they add other ingredients like corn starch to stick it all together. so they are not just sliced potatoes. Food Theory did a video about it as there was a tiktok recipe of turning pringles into mashed potatoes. it didnt work but the packet of crisps that were sliced potatoes fried did like Sorted Food using kettle chips and it working.
@@maxineb9598 that was it!!!!! Thank you I knew there was a better way to word it but all I could think of was reformed or reformatted so I chose the one that made most sense XD
Ways to use the dregs of a peanut butter jar: For a cocktail: peanut butter brandy alexander (brandy, creme de cacao, heavy cream....a spoonful of cocoa powder is optional). Or maybe a satay sauce shortcut: add soy sauce, coconut milk, lime juice and grated ginger & garlic to a nearly empty peanut butter jar, and shake vigorously.
The way Mike demanded an answer to how he could use peanut butter in an alcoholic beverage was amusing. I've never seen anyone get that excited about an almost empty peanut butter jar.
I miss the bloopers at the end!! I always watch through to the end to catch them 🤗 I'm definitely trying out that Kettle chip soup hack! Tyrrells sells unsalted kettle chips, that would be perfect for this.
Came here to say this! The blooper stingers have always been a delight, and I won't believe for a second that the boys have stopped goofing off on set!
Massive fan of the new kind of edits 😊 this is how you’ve managed to stay relevant on TH-cam: you change a few things and it feels like it’s a whole new thing. I still remember how blown away I was when you introduced fridgecam back in the day. Side note: I am definitely trying the drink/jam one 🎉
I've noticed the past few weeks a slight change in the production in some of the videos, particularly the intros. Just wanted to say I really loved today's!
I have no issue with the new intro, they've always changed those up, but one thing I do find kinda annoying is the volume. I had to basically double my volume to be able to hear this video, which was fine now, because I was "actively" watching, but if this stuff ever goes into a playlist, it's gonna be a little cumbersome to find a balance that works.
I love how Sortedfood never shies away from some proper food blasphemy. Rules are there to be broken, right?!? Especially when they get you a similar result in a much faster way. ❤
This one is definitely going in the saved folder. I can just see my coworkers faces when they ask what I made for lunch and I say leek and potato chip soup. 🤯 Also, the waffle idea is GENIUS! We need a series of these each about an hour long please! Especially with how food prices are exploding all over right now.
The jam jar suggestion reminds me of something I do when a container of mustard is almost empty. (No, I don't use it in a cocktail.) I make a vinaigrette in the mustard bottle. It works well with Dijon, brown mustard, and various flavored mustards I've had, such as cranberry mustard. It keeps you from wasting some mustard, adds flavor to the vinaigrette, and mustard is an emulsifier, so it helps keep the oil and vinegar from separating. You'll still probably need to shake it before each use, but it won't immediately separate before you have a chance to pour it on your salad. If you're using an unflavored mustard or just want to add even more flavor, you can add whatever herbs you like. I sometimes add a sprinkle of an Italian herb blend. Alternatively (or in addition), you could add a sweetener for more of a "honey mustard" dressing (though I personally prefer to use maple syrup instead of honey).
The waffleyaki makes me want to see a cooking battle (or even pass it on?) where you can only use a "single use" gadget. Like one of you has to use waffle iron, one of you has to use a rice cooker.
Possible challenge: Identify the -missing- ingredient. Not only will it be interesting for people to try and figure out between two dishes what ingredient is missing, but it might also bring into light the importance of things like salt in sweets, or whether or not the almighty bay leaf is truly the king of flavor.
Salt is a HUGE one. I've had to go on a low-sodium diet (and will eventually need to almost entirely eliminate added sodium) and so many foods are just SAD when underseasoned, sweets moreso than savory dishes. In a curry, or a chili dish, I can cover up the lower salt content with things like spices, or heat, or vinegary foods. Even something fermented like kimchi that I've wiped most of the brine/marinade off of! But in a simple sweet like a cake or a cookie, no matter how many bits and bobs I add, no matter how chocolatey or rich or sugary I make the dish, something's just *missing.* It's to the point where I'll make smaller portions of a sweet so I can add the full amount of salt, because it's just so noticeable when you don't salt your desserts.
The cocktail you made is basically a bourbon version of a Cosmonaut. It was done originally by Sasha Petraske using a spoonful of raspberry jam, lemon juice, and gin. It's such a good trick. You can do it with orange marmalade and top up with some Prosecco. So cool to share that trick!
The moment they said it, I was thinking "what other doughs need to be cook through" and "what could benefit from deeper pockets of sauce". I'm still stuck on a sort of waffle pizza. Oh - what about an omelet of sorts?
I've made quite a few of these dishes so i can confirm chefs use these because while i have time to cook amazing meals for others i do not give myself that time
Love that even after all this time running this show, the food team are still able to blow your minds like that, and there's still excitement for learning new things throughout the team. By the way - waffle iron for falafel totally works and I've seen restaurants go as far as to slice that falafel-waffle and stuff it like a pita!
Would love to see a video on each of these hacks going into more detail, throwing more ideas around :) Especially 'what else is my waffle maker good for'!!
I make my hollandaise and béarnaise sauce in a blender that has a heating setting. I think it’s from watching you guys do mayo in a food processor. Love hacks to make hard things easy!
I'm with you on the use of the waffle iron for more than your standard waffle. I put leftover mashed potatoes into mine to make a cheat' s version of latkes. I Also put leftover stuffing into it in the days after Thanksgiving (along with some turkey).
All throughout uni, anytime I wanted pasta I had instant noodles with a good parmesan, frozen peas and a lot of salt and pepper. Saved on space in my cupboard and I always love noodles!
I used to work in a bar mixing drinks was a lot of fun. But it kind of sucked when I returned home to drink as I don't have a shaker kit like I did at work so I came up with the idea of making cocktails in jars :). Never thought about using the left over jam for the drink though so I will try this out :)
Here’s a tip, it’s super easy to make plantain chips in a microwave! Just cut them thin, lay out each piece artistically on a plate. Brush with a bit of oil and toss some salt on it. Microwave for 1-2 minutes (depends on your microwave and how thin you cut it). May take a bit of trial and error to get the times right. I made it by accident the first time. (Left a plate in the microwave to rest before frying and someone turned it on and bam I had plantain chips).
Now to try and source plantain in the UK, outside of a big city... I'm also wondering if this works with other fruit and veg - I've got some sweet potatoes that I've been wondering what to do with.
Honestly as much as you guys bring the entertainment value. I really miss these were I find myself getting smarter, while learning tips and tricks for cooking
In the finished Nutella jar, I put in Espresso coffee, not too hot though because it is in a plastic jar. If you find the Nutella in a glass jar (which I am sure you have them), you can put the Espresso as hot as you want. I do not add sugar, it is sooooo delicious!!
the waffle maker idea really only works for one style of お好み焼き Okonomiyaki. I personally don't like this style as I lived closer to Hiroshima, so my fave is the noodle style which I think the boys would have fun trying to make lol
I love using preserves in drinks! my favorite cocktail (courtesy of Shaker and Spoon) Living Proof 2 oz bourbon 1.5 Tbsp strawberry preserves 3/4 oz fresh squeezed lemon juice 1 tsp roasted pumpkin seed butter, or tahini or sunflower seed butter 1 pinch sea salt flakes add all ingredients to a shaker with 1 - 2 ice cubes, and shake vigorously until the outside of shaker is cold - 15 - 30 seconds straining into a rocks glass over fresh ice it tastes like summer
I feel like the Cacio é Pepe noodles fall under the same category as Jamie's Paella burrito. If the chefs can pass this off as a ''cheat'' I think Jamie can be considered free of guilt now XD
They burrito incident wasn't a big deal to them, it was a big deal to Spain and somehow got reported nationally. Sorted never really gave a shit (nor should they), but they will always take an opportunity to rib Jamie for causing an international incident XD
i love the jam tip, I've been using just a touch of marmalade to replace the peel and sugar in my Old Fashioned for years now, and it's nice to see I'm not just commiting drink crimes.
That last tip with the whiskey sour is what I do at home when making salad dressings. Instead of honey etc, the last bits of a blueberry jam jar etc shaken with the oil, mustard, salt and whatnot make a fantastic dressing. And let's you experiment with different flavors. Plus if you've made a mistake and bought a $10 jar of jam in a moment of weakness, you don't want to waste any of it 😅😅😅
That jam jar cocktail hack is genius. We do it for canned soups at home, particularly cream soups (adding a bit of water and corn starch into the can after we've emptied most of it to make it a light thickener) and my mom does this with salad dressing bottles, but never thought of using the remnants of jam that way. Brilliant!
This is why I'm subscribed. This is the kind of thing that helps SOOO MUCH. I'm trying to unlearn the horrific things my diet culture mother taught me about food, and learn how to make *actually good* food. But I'm chronically ill and disabled so I can't DO a lot of the finer techniques. This cookbook is going on my christmas list.
This was great! I’m a fan of the remains of the contents of a PB jar, Baileys, cocoa powder and a little warmed milk/mylk. Shake. Delicious! Could add a teaspoon of date/golden syrup/honey for a little sweetness too 😊
A note on the swapping Potatoes for Crisps thing... Having just checked Tesco online store; Kettle Chips are £10.56 per kg... Potatoes are about £0.75 per kg. Even the cheapest crisps they sell are over £5.00 per kg That's a massive, massive premium to pay to save 5-10 mins of pretty simple knife work. Gotta be honest I think that this is an insane recommendation, even more so considering the Cost of Living Crisis.
While I completely agree on the price issue, this hack is super handy for people like me who can't peel and cut potatoes anymore. I've had wrist surgery and can't do it.
But a handful of potato isn't the same weight as a hand full of crisps, Ben said handful, like for like, not weight so if you have a bag of crisps in the house and no potato it could help
I think it's more a case of maybe using a handful of crisps from an already opened bag that you want to put to a different use/maybe they're going stale/you have leftover crisps and no potatoes. Rather than buying kettle chips specifically to make soup with instead of a potato.
I just got CBA 3 this week in the mail!!! Recognizing the recipes in this video from the book made me absurdly happy and I'm so excited to try the ramen chapter recipes!!!!!
I love these hacks. I have fibromyalgia - chronic pain, chronic fatigue. I'd Love to try a wider, better diet, but almost anything on this channel is fun, but functionally impossible. These episodes get that little bit closer & bring some ideas that I Can use.
That soup hack with the crisps is honestly genius, I don't always get the time to prep a proper meal but with these I can actually make a filling meal but far easier!
More pass it on please. Just finished binging the entire play list. Idea: pass it on revisited go back to one of the earlier episodes and do the same order and theme
with the noodles you didnt mention which flavour you used - I doubt cacio e pepe would work with any instant ramen flavour pack as they are usually; curry, beef, chicken or veg.
I watch all the new videos as they come out and have for many year. However, this video and the series you are running at the moment have been particularly amazing. Keep uptake great work - also look forward to the Christmas content because you always delight. Cheers.
Great cookbook "Will it waffle" great recipes for fawaffels, Sunday dinner in one go, Thanksgiving (stuffing waffles w/ a turkey, green bean, cranberry jelly and gravy topping) all sorts of cake mixes with varied frostings, jams and pie fillings added
I figured out the ramen noodles = pasta hack this spring when I was sick and my husband in the hospital. I needed quick foods that were satisfying and pasta sounded really good but I didn't want to faff around with boiling it on the stove. So, I got out the microwave ramen cooker and then dressed it with a bit of chicken bullion, butter and cheese. It was surprisingly delicious for how "struggle food" the idea of ramen being pasta is!
I love the jam jar hack. I already do similar with near empty Bovril jars, i pour in warm water, shake it and add it to stews or gravy etc. I tend to use Bovril in most gravy anyway, so that just saves on waste.
I would be interested in seeing a series where they test ingredient replacement hacks for cooking. For example, I've heard you can replace eggs in a recipe with oil, banana, apple sauce, etc. But I don't know if those replacements actually work or not.
I've always loved making cocktails to enjoy with my food and I have also noticed that jam's are a neat tip. Most of the times with cocktails you end up making syrups and muddling them with other fresh ingredients. Any kind of jam, especially if you also use fresh fruit of the same kind is a great time saver
I won’t give up! Two new ideas for challenges: 1. no energy/depression cooking (needs a better name!), get the participants to use as few elements/stages as possible AND as little clean up needed as possible (like dishes, trash etc) as little effort as possible but still not like, microwave meals you know! lite sure, use shortcuts, but you're not supposed to notice them in the final dish. cook like you have no energy to cook/depression. when I am in a depressive episode the thought of many different stages or elements in cooking or the cleaning up afterwards makes it almost impossible to start cooking. 2. Use as little electricity as possible! (don't really know how to measure this though, number of times or different points for low/medium/high...?)
@@tonypizza8571 really? You don’t think they’d panic and scramble and forget themselves and have meltdowns over this? You don’t think it’ll lead to pretty funny situations? You don’t think it’ll be useful to watch for people instead of searching in the app?
@@agnesgrondahl1117 'cook like you have no energy/depression' just limits the potential for chaos. I make toast or eat cereal when I'm depressed...it's not exactly a spectacle! I'm sure it would still to entertaining to some degree but in a world of finite resources, I'd rather the team spend their time making more interesting videos. There's plenty of resources online already on one-pot meals and quick and easy cooking, I'd prefer to see them continue to push the boundaries of their video concepts
I really like these videos. I appreciate the educational content geared towards how people ACTUALLY eat food as opposed to the fancy ideal none of us actually do
Haha! I am vindicated! The idea for a Waffelafel is something I've toyed with here and there wondering if it would work but never actually made. To have a chef say it's a possibility and even a good ideas gives me warmfeels because it means maybe I was right. Gonna have to test that out now sometime.
I use the jar trick with empty mustard jars. I put vinegar or lemon juice, olive oil, salt and pepper(you can use chilly flakes for an extra kick, or herbs for more flavor), shake it well and use it as a dressing for salads (it goes really well with tuna salads).
love seeing these cool little hacks to make cooking a lot easier. i was expecting another use of instant mashed potato to make the soup, but the kettle chips was a big surprise. was there a significant reason why those types of crisps were used?
I've tried the waffle trick with kimchijeon before, you just need to make sure to oil the waffle iron really well before you cook it or it'll stick. I've also done the jam one, but I usually run it through tea or unsweetened plant milk. I might have to try that idea with the alcohol next time!
Always love seeing the Chefs' creativity. Also happy to see Ben on the side presenting dishes. I think it'd be fun to see the kettle chip dish being cooked.
The okonimyaki waffle looks cool, I've got to try that. I just have to hope that it also works in my 20€ waffle iron, compared to their 200€ one ;P The cocktail one is genius, I would never be able to come up with that.
15:20 ...Okay, you have cameras in my house. Just two days ago, I used leftover jam blended in some water as grenadine (which I don't keep on hand) in a cocktail. It was lovely.
Love it as always! I do however want to point out that whenever I've seen you make okonomiyaki, it's been Osaka style, and you haven't delved into Hiroshima style okonomiyaki! The complexity and diversity of the layers, the epic flips, the fried egg! Plus in Hiroshima there is a multi story building of nothing but okonomiyaki business with varying menus! Please rep Hiroshima style some time!
How many countries have you „attacked“ food wise by now? My neighbor just send me a message that I should check this out because he is mad about the noodles (and since his message came before the TH-cam notification this will probably something everyone will hear about for a bit….) well onto the video!
Ask your neighbour a very simple question: If his ancestors could've made the dish faster and cheaper when only serving themselves, does he think they would've passed up the opportunity? Most traditional dishes became traditional because they used the locally available food in the best way known. Now that more variety of food and techniques is readily available, it would be madness not to experiment with improving these dishes - whether for simplicity/time, flavour, cost or texture.
@@adamrobinson6951 I mean, even my pauper palate can notice the difference in taste and texture between fresh pasta cooked wel, and instant ramen noodles from a cheap plastic wrapper. If you're a broke student then maybe this is a last day of the month last ditch resort to get something edible into your stomach. As a replacement for an authentic Cacio e Pepe it's about as credible as an Alex Jones advert for "Tactical" baths.
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GET MORE CHEFS TIPS LIKE THESE IN OUR CBA 3 COOKBOOK: bit.ly/3EfEu3x
Here's what to do with leftover peanut butter in a jar. Add:
lime juice
sweetener/syrup/sugar
soy sauce
sriracha/chili oil
ginger (grated)
garlic (grated/pressed)
water (to adjust thickness)
Shake. Toss with cooked noodles. Garnish with greeneries. Serve with whatever protein/vegetables.
Sorted Team you might want to fact check that pasta comes from the far east while i do no longer remember where i do know i have read it came from southern Europe to china and based on the excellent records kept there we know it to be why they started to make noodles.
Now i might be wrong it is just something that i have in my head because it goes against the typical saying of it coming from the far east.
I will just recommend fact checking this
If you food team think that packet ramen is a good alternative to spaghetti you really need to invest in some more competent employees 😂
@@havtor007 you are correct, the 'food' team is pretty inexperienced tbf so it's understandable that they would make that mistake. Hopefully they find someone soon who doesn't think butter and ramen is a 'chef's hack' 😂
instant mash instead of crisps maybe?? maybe in a chicken soup? like stock chicken and shroom from a tin and some mash potatoes? hmmm..so many ideas! haha
The pure, unadulterated absolute joy in their eyes with each new cocktail/jar idea is killing me 😂
That was my exact same thought. Like when they freaked out about peanut butter and started interrogating Ebbers lol
Wonder what they could do with the leftovers of an empty Vegemite jar!? 😂
@@KC-lz9qg That was my thought
@@KC-lz9qg That's funky salty umami stuff, so I'd probably try tweaking it into a seasoning liquid and use it for cooking. Imagine fish sauce or Worcestershire sauce
@@KC-lz9qg Gravy base.
OK, that's it, now y'all gotta do an entire episode of just throwing stuff into a waffle iron and seeing what works!
"Will it waffle"!
Could do something I tried once and combines two of the ideas from this video. Make an instant ramen, complete with the season packet, drain the excess water, place the noodles in the waffle iron, once done, grate some cheese over it, as soon as you remove it from iron, then drizzle with a 1/2 and 1/2 mixture of soy sauce and honey.
And the same with the jars end let Ebbers taste test!
I mean, they've already done that when they tested the waffle iron.
@@rolfs2165 ... they did? I'll have to find that episode, I don't remember it.
The level of excitement on Baz and Mike's face is soo precious 😍
We loving learning new hacks :)
@@SortedFood its amazing you all still discover new things after all these years!
@@SortedFood holy shit grammar, please if you are asked to do the PR don't make sorted look illiterate
As a request, could you please please please do a show or series on low calorie but high volume tasty meals. I love food but also love fitness and the two don’t always mix, your knowledge would help a lot of people enjoy both often.
a warning for the potato tip! it doesnt work if the crisps are reformed (i cant think of the word i want to use) so pringles are made with extra steps to shape them into the pringle shape and when they do they add other ingredients like corn starch to stick it all together. so they are not just sliced potatoes. Food Theory did a video about it as there was a tiktok recipe of turning pringles into mashed potatoes. it didnt work but the packet of crisps that were sliced potatoes fried did like Sorted Food using kettle chips and it working.
yes because pringles are reconstructed potato chips. They have lot more starch as they add corn starch or something. So, it's not 100% potato.
Pringle aren't made from actual potatoes like normal chips but dehydrated processed potato
@@maxineb9598 that was it!!!!! Thank you I knew there was a better way to word it but all I could think of was reformed or reformatted so I chose the one that made most sense XD
Ah. Fellow Food theory viewer. Hello, friend.
@@Sunnylyndis hi!!!! ^.^
"After 12 years, you boys are loose enough." Classic Ben.
When you say peanut butter Mikes face has genuine happiness .. I 100% expected to see peanut butter get opened
Add some Kahlua and Cream and make a Reese's Pieces drink.
Ways to use the dregs of a peanut butter jar:
For a cocktail: peanut butter brandy alexander (brandy, creme de cacao, heavy cream....a spoonful of cocoa powder is optional).
Or maybe a satay sauce shortcut: add soy sauce, coconut milk, lime juice and grated ginger & garlic to a nearly empty peanut butter jar, and shake vigorously.
The way Mike demanded an answer to how he could use peanut butter in an alcoholic beverage was amusing. I've never seen anyone get that excited about an almost empty peanut butter jar.
I miss the bloopers at the end!! I always watch through to the end to catch them 🤗 I'm definitely trying out that Kettle chip soup hack! Tyrrells sells unsalted kettle chips, that would be perfect for this.
I'm going to second that. I like the new intro format and appreciate their style evolving over time but I do miss the bloopers.
Came here to say this! The blooper stingers have always been a delight, and I won't believe for a second that the boys have stopped goofing off on set!
I feel they left the bloopers in, a few in the first section: Barry dropping food on the countertop while eating, Mike messing up cacio di pepe
I just see Mike adding jam to EVERYTHING he makes at home just to finish the jar quicker and make a cocktail! 😂
Massive fan of the new kind of edits 😊 this is how you’ve managed to stay relevant on TH-cam: you change a few things and it feels like it’s a whole new thing. I still remember how blown away I was when you introduced fridgecam back in the day.
Side note: I am definitely trying the drink/jam one 🎉
We just need bloopers back!!! That's the only missing edit
Mike’s intensity over a new peanut butter hack was amazing!
I've noticed the past few weeks a slight change in the production in some of the videos, particularly the intros. Just wanted to say I really loved today's!
Thank you so much, we're glad you're loving the new style.
Same! Loved seeing a glimpse of other members of the team and a little of behind the scenes!
I have no issue with the new intro, they've always changed those up, but one thing I do find kinda annoying is the volume.
I had to basically double my volume to be able to hear this video, which was fine now, because I was "actively" watching, but if this stuff ever goes into a playlist, it's gonna be a little cumbersome to find a balance that works.
missing bloopers though
@@colleendewis7399 yes, me too!
Last time I was this early, Ben was "wondering what we were putting in our mouths today"
That is vintage Sorted
😂
I love how Sortedfood never shies away from some proper food blasphemy. Rules are there to be broken, right?!?
Especially when they get you a similar result in a much faster way. ❤
Hear, Hear Anna!
@@SortedFood and after this I’m off to throw some crisps into my soup. 😉
Looking forward to trying it.
Cacio e pepe only needs 10 minutes, also I find the sachets never good and always way too salty
This is why I would really love to see then handle uncommon allergies or allergy combo's!
@@betaich if you find the sachets too salty just don't add salt elsewhere
More of these please. Outrageously good
Thank you, we're glad you liked it!
1:45 Italian here. We do watch! we just judge silently and let you have fun
This one is definitely going in the saved folder. I can just see my coworkers faces when they ask what I made for lunch and I say leek and potato chip soup. 🤯 Also, the waffle idea is GENIUS! We need a series of these each about an hour long please! Especially with how food prices are exploding all over right now.
Keep all the little broken bits of chips at the bottom of the packet, too, they'll be a nice crispy topping to add onto your soup :)
I think this is one of my favorite eps of Sorted as a looooooooong-time viewer. So much enthusiasm, useful education, and humor.
The jam jar suggestion reminds me of something I do when a container of mustard is almost empty. (No, I don't use it in a cocktail.) I make a vinaigrette in the mustard bottle. It works well with Dijon, brown mustard, and various flavored mustards I've had, such as cranberry mustard. It keeps you from wasting some mustard, adds flavor to the vinaigrette, and mustard is an emulsifier, so it helps keep the oil and vinegar from separating. You'll still probably need to shake it before each use, but it won't immediately separate before you have a chance to pour it on your salad.
If you're using an unflavored mustard or just want to add even more flavor, you can add whatever herbs you like. I sometimes add a sprinkle of an Italian herb blend. Alternatively (or in addition), you could add a sweetener for more of a "honey mustard" dressing (though I personally prefer to use maple syrup instead of honey).
I shake up the final bit of mustard with some hot water and use it to season soup.
One of the best soups my mom would make is blended fritos with cooked chicken. The salt, the corn is there. It’s a shortcut to a masa. So good.
In "Vegetables Unleashed" Jose Andres suggests using Terra Chips (root veggie chips) in a Spanish tortilla. It works amazingly well.
I admire how brave Mike is for wearing a snow white sweatshirt when he's eating soup. He's much braver than I... Or he forgot.
He got something on the sleeve in #3
Most people use short cuts in cooking and seeing other people admit it is so refreshing. This is my first time coming across this series seems great!
The waffleyaki makes me want to see a cooking battle (or even pass it on?) where you can only use a "single use" gadget. Like one of you has to use waffle iron, one of you has to use a rice cooker.
Been done.
Possible challenge: Identify the -missing- ingredient. Not only will it be interesting for people to try and figure out between two dishes what ingredient is missing, but it might also bring into light the importance of things like salt in sweets, or whether or not the almighty bay leaf is truly the king of flavor.
Salt is a HUGE one. I've had to go on a low-sodium diet (and will eventually need to almost entirely eliminate added sodium) and so many foods are just SAD when underseasoned, sweets moreso than savory dishes. In a curry, or a chili dish, I can cover up the lower salt content with things like spices, or heat, or vinegary foods. Even something fermented like kimchi that I've wiped most of the brine/marinade off of! But in a simple sweet like a cake or a cookie, no matter how many bits and bobs I add, no matter how chocolatey or rich or sugary I make the dish, something's just *missing.* It's to the point where I'll make smaller portions of a sweet so I can add the full amount of salt, because it's just so noticeable when you don't salt your desserts.
The cocktail you made is basically a bourbon version of a Cosmonaut. It was done originally by Sasha Petraske using a spoonful of raspberry jam, lemon juice, and gin. It's such a good trick. You can do it with orange marmalade and top up with some Prosecco. So cool to share that trick!
The waffles instead of pancakes, is genius!
We know right? Mind Blown.
Agreed!! I'm definitely going to try it!
The moment they said it, I was thinking "what other doughs need to be cook through" and "what could benefit from deeper pockets of sauce".
I'm still stuck on a sort of waffle pizza.
Oh - what about an omelet of sorts?
What are they called I need recipe
Okonomiyaki
Ebbers finding an alcohol based way to use leftovers makes him my kind of guy. I adore how excited the normals are.
I've made quite a few of these dishes so i can confirm chefs use these because while i have time to cook amazing meals for others i do not give myself that time
Love that even after all this time running this show, the food team are still able to blow your minds like that, and there's still excitement for learning new things throughout the team. By the way - waffle iron for falafel totally works and I've seen restaurants go as far as to slice that falafel-waffle and stuff it like a pita!
Would love to see a video on each of these hacks going into more detail, throwing more ideas around :) Especially 'what else is my waffle maker good for'!!
Never would have thought about rehydrating crisps!!!! I hate to say it, but that is genius from the mind of Ebbers
Proper genius.
I make my hollandaise and béarnaise sauce in a blender that has a heating setting. I think it’s from watching you guys do mayo in a food processor. Love hacks to make hard things easy!
I'm with you on the use of the waffle iron for more than your standard waffle. I put leftover mashed potatoes into mine to make a cheat' s version of latkes. I Also put leftover stuffing into it in the days after Thanksgiving (along with some turkey).
It'd be fun to see a pass it on type challenge where they have to use a waffle iron for each course😂
Pass it on idea. You have to use single purpose tools and gadget but can't use for that exact purpose at any stage.
Like chef out of water of Tasty 😂
I would love more of these kind of videos.
Best episode yet. Should do more of the Cheats & Hacks series.
All throughout uni, anytime I wanted pasta I had instant noodles with a good parmesan, frozen peas and a lot of salt and pepper. Saved on space in my cupboard and I always love noodles!
Barry’s super excited face!!! “milk and rum!”…. 😂🤣😂
I used to work in a bar mixing drinks was a lot of fun. But it kind of sucked when I returned home to drink as I don't have a shaker kit like I did at work so I came up with the idea of making cocktails in jars :). Never thought about using the left over jam for the drink though so I will try this out :)
Here’s a tip, it’s super easy to make plantain chips in a microwave!
Just cut them thin, lay out each piece artistically on a plate. Brush with a bit of oil and toss some salt on it. Microwave for 1-2 minutes (depends on your microwave and how thin you cut it). May take a bit of trial and error to get the times right. I made it by accident the first time. (Left a plate in the microwave to rest before frying and someone turned it on and bam I had plantain chips).
Now to try and source plantain in the UK, outside of a big city...
I'm also wondering if this works with other fruit and veg - I've got some sweet potatoes that I've been wondering what to do with.
Honestly as much as you guys bring the entertainment value. I really miss these were I find myself getting smarter, while learning tips and tricks for cooking
Thank you Ben for giving the true history facts for each ingredient and dish. The east often gets forgotten in their contributions to great food.
In the finished Nutella jar, I put in Espresso coffee, not too hot though because it is in a plastic jar. If you find the Nutella in a glass jar (which I am sure you have them), you can put the Espresso as hot as you want. I do not add sugar, it is sooooo delicious!!
The last bits of peanut butter can be made into a thai-inspired peanut sauce in the jar to go over noodles.
the waffle maker idea really only works for one style of お好み焼き Okonomiyaki. I personally don't like this style as I lived closer to Hiroshima, so my fave is the noodle style which I think the boys would have fun trying to make lol
I love using preserves in drinks!
my favorite cocktail (courtesy of Shaker and Spoon)
Living Proof
2 oz bourbon
1.5 Tbsp strawberry preserves
3/4 oz fresh squeezed lemon juice
1 tsp roasted pumpkin seed butter, or tahini or sunflower seed butter
1 pinch sea salt flakes
add all ingredients to a shaker with 1 - 2 ice cubes, and shake vigorously until the outside of shaker is cold - 15 - 30 seconds
straining into a rocks glass over fresh ice
it tastes like summer
I feel like the Cacio é Pepe noodles fall under the same category as Jamie's Paella burrito. If the chefs can pass this off as a ''cheat'' I think Jamie can be considered free of guilt now XD
We can not pass that off as a cheat. Idk who gave them that information
@@isakdahl7875hat's using instant ramen if it's not a cheat?
Maybe they care less about pissing off Italians than Spanish? Idk
They burrito incident wasn't a big deal to them, it was a big deal to Spain and somehow got reported nationally. Sorted never really gave a shit (nor should they), but they will always take an opportunity to rib Jamie for causing an international incident XD
i love the jam tip, I've been using just a touch of marmalade to replace the peel and sugar in my Old Fashioned for years now, and it's nice to see I'm not just commiting drink crimes.
Would love to see a behind the scenes series on how the sorted brand works towards their projects!
That last tip with the whiskey sour is what I do at home when making salad dressings.
Instead of honey etc, the last bits of a blueberry jam jar etc shaken with the oil, mustard, salt and whatnot make a fantastic dressing.
And let's you experiment with different flavors.
Plus if you've made a mistake and bought a $10 jar of jam in a moment of weakness, you don't want to waste any of it 😅😅😅
The whole video feels refreshing and new. It's exciting to see some minor changes and yet still keeping the essence.
That jam jar cocktail hack is genius. We do it for canned soups at home, particularly cream soups (adding a bit of water and corn starch into the can after we've emptied most of it to make it a light thickener) and my mom does this with salad dressing bottles, but never thought of using the remnants of jam that way. Brilliant!
I love the cocktail one. I'd love for more people to feel confident in making cocktails. A bramble made and served in a jam jar sounds perfect
This is why I'm subscribed. This is the kind of thing that helps SOOO MUCH. I'm trying to unlearn the horrific things my diet culture mother taught me about food, and learn how to make *actually good* food. But I'm chronically ill and disabled so I can't DO a lot of the finer techniques. This cookbook is going on my christmas list.
Would love to see a video on table condiments from around the world. Make it happen!
This was great! I’m a fan of the remains of the contents of a PB jar, Baileys, cocoa powder and a little warmed milk/mylk. Shake. Delicious! Could add a teaspoon of date/golden syrup/honey for a little sweetness too 😊
i was just remembering the other day the lil mini series y'all did for CBA 2 and thought "I hope they do one for CBA 3 again, too!" Loved the video :)
I would love to see a regular installment of this on the show it's really brilliant.
A note on the swapping Potatoes for Crisps thing...
Having just checked Tesco online store; Kettle Chips are £10.56 per kg... Potatoes are about £0.75 per kg. Even the cheapest crisps they sell are over £5.00 per kg
That's a massive, massive premium to pay to save 5-10 mins of pretty simple knife work.
Gotta be honest I think that this is an insane recommendation, even more so considering the Cost of Living Crisis.
While I completely agree on the price issue, this hack is super handy for people like me who can't peel and cut potatoes anymore. I've had wrist surgery and can't do it.
But a handful of potato isn't the same weight as a hand full of crisps, Ben said handful, like for like, not weight so if you have a bag of crisps in the house and no potato it could help
Crisps are also more easily available than potatoes, and not all of us are in a "Cost of Living Crisis".
@@ashleighduke2892 This might be because of the lack of water weight in the crisps vs potato
I think it's more a case of maybe using a handful of crisps from an already opened bag that you want to put to a different use/maybe they're going stale/you have leftover crisps and no potatoes. Rather than buying kettle chips specifically to make soup with instead of a potato.
I just got CBA 3 this week in the mail!!! Recognizing the recipes in this video from the book made me absurdly happy and I'm so excited to try the ramen chapter recipes!!!!!
I love these hacks.
I have fibromyalgia - chronic pain, chronic fatigue. I'd Love to try a wider, better diet, but almost anything on this channel is fun, but functionally impossible.
These episodes get that little bit closer & bring some ideas that I Can use.
My go to college dinner was instant ramen made without broth, half the packet, and a pile of grated cheese on top. Heaven.
Using chips/crisps as a thickener is NOT a pro chef tip - its a facebook watch tip. It's too expensive for any pro chef to do that.
I do that “jam hack” for dressings! Works great when you’re at the bottom of the mustard, too!
That soup hack with the crisps is honestly genius, I don't always get the time to prep a proper meal but with these I can actually make a filling meal but far easier!
Brownie Mix Dough works wonderfully in a Belgian waffle iron. It cooks in 5 minutes, and everyone gets the crispy edge bits they really want.
More pass it on please. Just finished binging the entire play list. Idea: pass it on revisited go back to one of the earlier episodes and do the same order and theme
I love how daring Ebbers is, such bold statements with the most stoic face.
with the noodles you didnt mention which flavour you used - I doubt cacio e pepe would work with any instant ramen flavour pack as they are usually; curry, beef, chicken or veg.
your very own taste test. at least its quick and cheap. let us know!
I watch all the new videos as they come out and have for many year. However, this video and the series you are running at the moment have been particularly amazing. Keep uptake great work - also look forward to the Christmas content because you always delight. Cheers.
Great cookbook "Will it waffle" great recipes for fawaffels, Sunday dinner in one go, Thanksgiving (stuffing waffles w/ a turkey, green bean, cranberry jelly and gravy topping) all sorts of cake mixes with varied frostings, jams and pie fillings added
I figured out the ramen noodles = pasta hack this spring when I was sick and my husband in the hospital. I needed quick foods that were satisfying and pasta sounded really good but I didn't want to faff around with boiling it on the stove. So, I got out the microwave ramen cooker and then dressed it with a bit of chicken bullion, butter and cheese. It was surprisingly delicious for how "struggle food" the idea of ramen being pasta is!
Love this so much! Especially the clever ways to not waste 😍
I love the jam jar hack. I already do similar with near empty Bovril jars, i pour in warm water, shake it and add it to stews or gravy etc. I tend to use Bovril in most gravy anyway, so that just saves on waste.
Could you guys do an egg-free recipe series? I can't have over half the things you make 😂
+
I would be interested in seeing a series where they test ingredient replacement hacks for cooking. For example, I've heard you can replace eggs in a recipe with oil, banana, apple sauce, etc. But I don't know if those replacements actually work or not.
I've always loved making cocktails to enjoy with my food and I have also noticed that jam's are a neat tip. Most of the times with cocktails you end up making syrups and muddling them with other fresh ingredients. Any kind of jam, especially if you also use fresh fruit of the same kind is a great time saver
LOVE the new camera work!
Thanks Tyler 😃
Please make more of these. This is brilliant
I won’t give up! Two new ideas for challenges:
1. no energy/depression cooking (needs a better name!), get the participants to use as few elements/stages as possible AND as little clean up needed as possible (like dishes, trash etc) as little effort as possible but still not like, microwave meals you know! lite sure, use shortcuts, but you're not supposed to notice them in the final dish. cook like you have no energy to cook/depression. when I am in a depressive episode the thought of many different stages or elements in cooking or the cleaning up afterwards makes it almost impossible to start cooking.
2. Use as little electricity as possible! (don't really know how to measure this though, number of times or different points for low/medium/high...?)
Yes! When i'm in that "mood" making something for myself seems almost impossible 😭
no energy cooking sounds like a boring spectacle even if the content would be useful. I'm sure their side kick app has lots of minimal recipes
I think this is a brilliant idea
@@tonypizza8571 really? You don’t think they’d panic and scramble and forget themselves and have meltdowns over this? You don’t think it’ll lead to pretty funny situations? You don’t think it’ll be useful to watch for people instead of searching in the app?
@@agnesgrondahl1117 'cook like you have no energy/depression' just limits the potential for chaos. I make toast or eat cereal when I'm depressed...it's not exactly a spectacle! I'm sure it would still to entertaining to some degree but in a world of finite resources, I'd rather the team spend their time making more interesting videos. There's plenty of resources online already on one-pot meals and quick and easy cooking, I'd prefer to see them continue to push the boundaries of their video concepts
When you said peanut butter, I instantly thought of Baileys or Amarula, but I totally see the rum being delicious aswell 🤩
Sign me up for a weird foodie hack! I always love those. 😁
I really like these videos. I appreciate the educational content geared towards how people ACTUALLY eat food as opposed to the fancy ideal none of us actually do
ooh i like the way y'all did the intro!
Haha! I am vindicated! The idea for a Waffelafel is something I've toyed with here and there wondering if it would work but never actually made. To have a chef say it's a possibility and even a good ideas gives me warmfeels because it means maybe I was right. Gonna have to test that out now sometime.
The waffle iron battle has to happen now! Great ideas!
Love the idea of okonomiyaki in the waffle maker. I love the crispy crust and that seems to maximize it!
This episodes first few minutes are endorsed by the flying Spaghetti monster. Be touched by his noodly appendage.
I use the jar trick with empty mustard jars. I put vinegar or lemon juice, olive oil, salt and pepper(you can use chilly flakes for an extra kick, or herbs for more flavor), shake it well and use it as a dressing for salads (it goes really well with tuna salads).
Mike, not all superheroes wear capes. Some just look fabulous in a Chef’s Jacket and Red Shorts that look rather fetching.
love seeing these cool little hacks to make cooking a lot easier. i was expecting another use of instant mashed potato to make the soup, but the kettle chips was a big surprise. was there a significant reason why those types of crisps were used?
I've tried the waffle trick with kimchijeon before, you just need to make sure to oil the waffle iron really well before you cook it or it'll stick.
I've also done the jam one, but I usually run it through tea or unsweetened plant milk. I might have to try that idea with the alcohol next time!
Always love seeing the Chefs' creativity. Also happy to see Ben on the side presenting dishes. I think it'd be fun to see the kettle chip dish being cooked.
The okonimyaki waffle looks cool, I've got to try that. I just have to hope that it also works in my 20€ waffle iron, compared to their 200€ one ;P The cocktail one is genius, I would never be able to come up with that.
We don't see why it wouldn't work in any waffle iron. Let us know how you get on?
15:20 ...Okay, you have cameras in my house. Just two days ago, I used leftover jam blended in some water as grenadine (which I don't keep on hand) in a cocktail. It was lovely.
Love it as always! I do however want to point out that whenever I've seen you make okonomiyaki, it's been Osaka style, and you haven't delved into Hiroshima style okonomiyaki! The complexity and diversity of the layers, the epic flips, the fried egg! Plus in Hiroshima there is a multi story building of nothing but okonomiyaki business with varying menus! Please rep Hiroshima style some time!
I'd love to see many more of these! That tip about the peanut butter at the end is one I'm definitely going to try
Why don't you do a follow up of these episodes with the chef making the dish like a normal food prep show?
Exactly! I wanna know how to make the pasta with the ramen noodles! Everything else I feel like I can figure out but that pasta dish has me confused
love watching you guys working as a well oiled machine. You make each job seems effortless. Not what I discover when I do it myself. Good job
How many countries have you „attacked“ food wise by now? My neighbor just send me a message that I should check this out because he is mad about the noodles (and since his message came before the TH-cam notification this will probably something everyone will hear about for a bit….) well onto the video!
Invite your neighbor to some nice Cacio e Pepe next time... made with ramen of course lol
😂😂😂
Ask your neighbour a very simple question: If his ancestors could've made the dish faster and cheaper when only serving themselves, does he think they would've passed up the opportunity?
Most traditional dishes became traditional because they used the locally available food in the best way known. Now that more variety of food and techniques is readily available, it would be madness not to experiment with improving these dishes - whether for simplicity/time, flavour, cost or texture.
@@adamrobinson6951 I mean, even my pauper palate can notice the difference in taste and texture between fresh pasta cooked wel, and instant ramen noodles from a cheap plastic wrapper. If you're a broke student then maybe this is a last day of the month last ditch resort to get something edible into your stomach. As a replacement for an authentic Cacio e Pepe it's about as credible as an Alex Jones advert for "Tactical" baths.