Reviewing “GAME CHANGING” Store Cupboard Ingredients | Sorted Food

We are back again and our chefs have created a list of ingredients they think the normals and you should have in the cupboard at home! Do you use any of these regularly? Comment below!
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#Chef
#MidweekMeal

[@robertcotrell9810]

You should absolutely showcase a few recipes with the silken tofu cheat. Would it work for alfredo? Seems very interesting!

[@sarahwatts7152]

Yes! I agree

[@becausereasons621]

I have made an Alfredo type sauce with silken tofu and also a vegan Cesar salad dressing with silken tofu. Both very delicious.

[@Usagilover]

I made ranch dressing with silken tofu, cider vinegar, garlic powder, salt and some dried dill (original recipe called for dried parsley but I felt bold) the other day. So so delicious.

[@ecm8948]

I have made pumpkin pie with Silken Tofu; perfect for vegans needing a holiday pie

[@cricket9928]

I believe we also use this for vegan ricotta

[@vaalnailo5789]

This episode gives me an idea for a Battle. Have it be a limited ingredient battle. They can only use 3-4 ingredients throughout the entire dish. It would really show of how to use typical ingredients in new and exciting ways and maybe a few hacks here and there.

[@FEkatten]

maybe they can only add one ingredient each (excluding seasoning)

[@BokuNoShousetsu]

Would love a 3 ingredient dish series, anything that promotes lazy/fast cooking but still comes out with a great dish is awesome! I had no idea you could use tofu for something like that, will be trying it out.

[@Tarantio1983]

I could see this whole 3 ingredient battle working amazingly as a chef vs chef battle, maybe bring in Chef Poppy but ban her from using potatoes for the lols and ban Ben from using his herb garden and allotment!

[@LeslyS-S]

“Everyone should have a cupboard full of different liquors, because it’s essential “ is probably my favorite line in this entire video 😂

[@sarahwatts7152]

I just made limoncello, so Ben's comment made me particularly happy

[@stone5against1]

That's such a Ben line, but he's right though!

[@krablord]

It becomes less essential after the first year sober!! 😭

[@LeslyS-S]

@James Cook you know it 😉😂

[@The_Yukki]

The saga of downwards alcoholism spiral is well on it's way

[@seriliaykilel]

The silken tofu thing blew my mind - I always feel like I buy cream, don't use all of it, and it goes off before I finish it. Having a shelf stable option in a small pack is a game changer. Please feature some recipes on this!

[@janetroberts2262]

Me too, always disposing some left over cream. Silken tofu is on my shopping list 👍🏻

[@MrJakson112]

You have to put the pack in the fridge if you dont use all of it though, it wont last foreever once opened

[@simonkelly7295]

It's only "shelf stable," if unopened. Once opened, it has to be refrigerated and eaten within a coupe of days.

[@amandacrawford7340]

my friend is a vegan and loves experimenting with food replacements in recipes and i found this chocolate pie that used silken tofu for the base and unless you were informed you would have no idea, it is delicious and rich and everything you expect from a cream pie without any dairy

[@alisaishere]

You can freeze cream and it thaws out and becomes useable without any special instructions. Tofu you don't finish can also be frozen, but it does affect the texture and sometimes the color. There's a lot of information out there on how to freeze and defrost tofu/

[@jcletsplay]

My immediate thought with the Gnocchi dish was remembering a fairly common dish I saw growing up in the United States Midwest. Tater Tot Casserole. Basically a shepherd's pie with frozen tater tots instead of mashed potatoes.

[@Zelmel]

Yeah, immediately reminded me of various casseroles and "pot pie" dishes (like the pot pie type dishes that use biscuit dough instead of pie crust).

[@violetskies14]

I know no one cares but it's a cottage pie with beef, shepherds with lamb. That sounds really good though. We've only just started getting potato tots in the UK and I know they're bad for me but I'm a bit addicted.

[@nightbane727]

@@violetskies14 when super crunchy they are absolutely the best

[@sneer0101]

@@violetskies14 They've been in the UK for years

[@draculatod3559]

HOTDISH!

[@bnaynay5810]

As someone with ADHD, who loves cooking (sometimes) and struggles with feeding myself most times, these tips have really helped give me some great ideas of how to make my meals more 'ADHD friendly' and exciting. Thanks for the great and inspiring content, i really appreciate y'all! :)

[@Cat008101]

I second this, the first tip made potatoes accessible again. Between my ADHD and poor hand skills peeling and mashing potatoes take an embarrassing amount of effort both physically and mentally.

[@monikab.3055]

Same! Also, the Meal Packs (and now Sidekick) app worked wonders for me. It’s a great tool for managing shopping and cooking with ADHD. I stopped using the app for some time but I started using it again, because it makes a huge difference for me.

[@meghutchins2769]

I use capers as an alternative to garlic in pesto for a low-FODMAP friendly pesto. It works great and I get so many compliments and folks surprised there is no garlic in.

[@SortedFood]

That's a great tip!

[@imtoto813]

oh, I think I'm gonna try that the next time I make pesto because it sounds amazing

[@beth12svist]

Okay, that's a brilliant idea for people with chronic acid reflux as well. Lots of foods and processes have to be avoided... often exactly the ones that are usually used to make food tasty. And sometimes it seems like there's garlic in everything.

[@alorachan]

The tofu trick reminded me of Alton Brown's "mooless chocolate pie", which also uses a pack of silken tofu as its base, so you can have a dairy-free and ultimately vegan chocolate pie that is super delicious. Tofu really has SO many uses and I hate that it got a bad reputation from a few decades back as being mostly seen as a meat substitute in the west, when in the east it's used in SO many dishes, it's just treated as another ingredient.

[@mekko902]

Yes! I've lived in Asia for the past 6 years, and have always jumped at any chance to have a tofu dish, as I know when I move back to the US (next month!) I'm gonna be in sad sad tofu land again.

[@jamesbond1231]

it also is one of the major contributors to deforestation of the rainforest. That's why I choose to avoid it.

[@beamingserpent]

@@jamesbond1231 that's actually the soy that is needed for feeding animals. At least in Europe. The soy for human consumption is generally not contributing to rain forest deforestation but grown elsewhere. I'd have to google it to give you sources.

[@jamesbond1231]

@@beamingserpent of course it's not. That doesn't fit your agenda does it? God forbid you look at facts and statistics. (P.s- it's usually found on propaganda sites spreading misinformation; usually with an agenda to push people to stop eating meat)

[@Skenjin]

And Jackfruit has that same reputation over here, just seen as a meat substitute instead of its own thing.

[@riadbarakat1]

Honestly, I would watch an entire episode of just you guys using the Tofu on different dishes. Would love to start incorporating that into pastas, etc..

[@alleycaaat]

Yes! I'm vegan and am so bothered I didn't get the game changing ingredient for the second dish! Granted, I haven't used silken tofu myself, so I should give myself a little leeway. But I'm always looking for new (preferably easy) ways to incorporate tofu or TVP to make a protein heavy dish on the days I have a big workout.

[@Lorin1228]

That silken tofu is going to be an absolute game changer. The idea of using it in a sweet dish as a substitute for a cream base is just brilliant.

[@JaneRennie]

I'm going to try this at the weekend!

[@FUGGLEmose]

I've made tiramisu with tofu before. You cant tell

[@anniestumpy9918]

They were asking for "cupboard stock" implying it's something that can be stored at room temperature. Which is totally not the case for tofu 😅 But as to the silk tofu itself, I agree, it's great and should be sold in more places (I still can only buy it in my local Chinese supermarket).

[@Lorin1228]

@@anniestumpy9918 you can buy it in Tesco on the shelf - it only needs refrigeration once it's opened

[@Yumeimusik]

@@anniestumpy9918 The regular, plastic-packaged silken tofu isn't a cupboard stock item, but the carton-packaged tofu is't stored in the fridge section of the Asian store. I think it will do fine.

[@hilotakenaka]

One classic trick that I always use is that a bit of promite/vegemite/any other vegetable or yeast extract in a stock or stew to boost the umami

[@Fyreflier]

Brown sauce is also a good shout if it's something you'd be getting anyway to use as a condiment

[@georgieroberts8697]

Even in a spag Bol! So umami 😍

[@grouch314]

I reckon marmite is the key to a cracking gravy

[@TessaOswin]

There is a beef extract called borvril which is normally though of as the base for a drink (I love it on toast), it make amazing beef stock and cos it a liquid you can make as much or as little stock as needed.

[@jamiegnosis4876]

I made a dessert made of silken tofu that was a layered peanut butter and chocolate. I had friends over for dinner who think tofu is gross and flavorless. They were blown away by the silky texture and the fact that it was only tofu mixed with chocolate and nut butter. Tofu is so diverse and flavorful, you just need to know how to use the different firmness types!

[@Wilderina5050]

Thanks for the idea. I was hoping someone knew a non-alcoholic version I could make for my kiddo. She wants to try tofu but we haven't had much success with it yet. This both sounds yummy and delicious.

[@jamiegnosis4876]

@@Wilderina5050 it was so easy! I blended up 2/3 of the silken tofu with melted dark chocolate, filled some cups, put the cups in the freezer and blended the rest of the tofu with peanut butter. The chocolate layer was cold enough to put the peanut butter layer on top. Then I shaved some chocolate on top. Looked gourmet but took little time and ingredients! I was surprised how great it turned out and my dairy loving friends were floored. I was a little "shady" and didn't tell them until they were eating and gushing that it was tofu🙃

[@brittanyvond.491]

@@Wilderina5050 Just add a splash of vanilla essence or maple sirup instead of Kahlua. It's just a flavoring note, not an essential ingredient 😉

[@lanyreads8725]

@@Wilderina5050 If you want to try more tofu stuff, I like taking firm tofu, freezing it, and then defrosting it and chopping it into cubes and frying it with lots of great flavours. I really prefer the crunchy texture of the fried tofu when it's in a stir fry or salad or even in a sandwich! :)

[@jamiegnosis4876]

@@lanyreads8725 frozen firm tofu has such different texture once it's defrosted! I love to throw in in the air fryer and then tossing it in a sauce. Fast, easy and yummy!

[@Snowghhsu]

The gnocchi is something I wouldn’t even realised but I’m going to definitely be utilising that now 🥰

[@SortedFood]

Let us know what you think when you do!

[@evildaemo]

@@SortedFood use tatertots for extra crunch

[@ApexCove]

@@evildaemo LOL was gonna say the same. Used them for a cottage pie before.

[@shevahauser1780]

@@evildaemo was ganna say that too! that americans have been using taterots in pies/ casseroles for decades!

[@tickledtoffee]

I never would’ve thought of it, but now I can’t wait to try it! I love learning new ways to use ingredients that I’ve sort of “typecast” in the past.

[@Followthebananas]

Love that you included a silken tofu pudding! Everyone looks at me like I'm mental when I tell them how good it is and how easy it is to make

[@Gerwald_Lanzer]

I really want a tutorial on how to make that tofu chocolate pudding. That was ingenious

[@redeye1016]

I don’t think you need one - he basically said in the video. Blend a pack of silken tofu, add melted chocolate, and a splosh of Kahlua/coffee liqueur, to taste. Takes less than two minutes

[@dickteh8457]

Me too

[@libbyoakden2983]

Best estimate from looking at similar recipes 300g silken tofu drained (leave in sieve /colander 10mins) 200g melted chocolate 1Tbsp Kahlua [some of the recipes use cocoa powder, honey in place of some of the chocolate, others add plant milk and inst expresso to amp up coffee flavour]

[@patmaurer8541]

​@@redeye1016 Yep. I made this so my vegan sister could have dessert at Thanksgiving. She loved it--and so did everyone else! 😊

[@BoredSoprano]

Barry’s eyebrow raise and side eye at “sounds chefy” agreed Baz, completely agree

[@marityne5620]

I love the concept of using an already spiced ingredient to cut down on the number of items needed for a recipe. Now I'm wondering how a peanut butter using masala peanut bhujia would taste and what kinds of dishes I can create from it.

[@khairulnisaR]

I'm vegan (transitioning still) so I've known about the silken tofu substitution a while ago. But to see the reaction from Mike & Barry really makes me feel good about making more of this kind of dishes. Another dessert that can use silken tofu as substitute is cheesecake.

[@brekerr]

Try the Bombay thing with tvp for another vegan quick dish.

[@Goldenhawk583]

Just remember this, while you can get every nutrient a human needs from meat and the fat that goes with it. Over 20 essential nutrients are completely missing when eating like an herbivore, and lacking the gut of a herbivore, you are also very likely to get too little of most other nutrients as well. While herbivores have good ways to deal with natural plant toxins and anti nutrients ( and there are lots of them), humans, with a more carnivore gut system, cant really handle plants well at all. I have no idea why people go vegan.. it is worse for health, worse for anumals, and worse for nature. It benefits big pharma and the sugar industry the most.. Biit each to his own I giess. kist remember to supplement from the start, as your main meal of the day, will be the pills.

[@tmathis9882]

I want so much more of this for the creativity. Especially more uses for tofu and 3-5 ingredient meals

[@lynnayamoon]

i LOVE this series. I've been behind a stove for 30+ years, and these ideas are BRILLIANT! Thanks!

[@SortedFood]

Thanks Jennifer, we're so glad they help!

[@sparkasaurusdonna]

That tofu hack for pudding is brilliant. I'm mostly dairy free, so this is really interesting to me. I'd like the complete recipe please.

[@HanaOccasionally]

Its really just a package of silken tofu and melted chocolate to your taste blended up till smooth. Ive made this before depends on the type of chocolate and how chocolatey you want it

[@evelina4909]

I was looking for this comment! I would love a real recipe as well!!! 😱

[@HoangMinhVan]

I am definitely going to try that tofu dessert. My mom is diabetic, and I figure the less sugar I need to add, the more she can enjoy something like that. Yeah, there is chocolate, but everything in moderation! Thanks for the great video as always! I'm sure we'd all love to see more of these! 😍

[@SortedFood]

Great idea! Let us know what she thinks of it?

[@novellahickmannh]

Not sure where you are located, but here in Australia you can find a few different brands of chocolate bars with low carbs/low sugar that would work really well. Or dark chocolate usually has less sugar.

[@HoangMinhVan]

@@novellahickmannh thanks for the tips! I'm actually over in the US, but I'm sure there are some products I can find that are similar. With most Asian desserts, they tend to be a bit less sweet than some American desserts, so we typically have a preference for less sweet desserts than what we can purchase. Either way, my mom does kind of have that sweet tooth, so I like to try to give her a break on her restrictions and try to give her something nice to eat without spiking her glucose levels. 😁 Thank you again. I'll be sure to keep an eye out for less sweet chocolates. I was thinking dark chocolate would be nice, like you mentioned.

[@c0ldlight1]

I have found when I make this its much better the next day- straight outta the blender it still kinda tastes like tofu.

[@cassieoz1702]

You can make great choc mousse from avocado. Even less carbs than silken tofu

[@MrPeanut023]

That caper and sultana puree would go well spread on toast with a fried egg on top, as a kind of replacement for a fruit chutney, with fried capers on top--The bombay mix could also be blitzed up like breadcrumbs and used to crumb chicken or fish.

[@Test-eb9bj]

Try the capers purée on avocado - divine!

[@isabellejeakins5526]

So many possibilities

[@midori340]

Watching Mike after the silken tofu was revealed, he genuinely looks like he's rethinking everything he knows about cupboard ingredients. Love that Ben can still blow the Normals' minds after all this time :D Also, I love throwing tofu into smoothies - calcium, protein, fiber, and it thickens them without affecting the taste

[@huzatron_]

Omg, please do more of these! I always need cheats and hacks to use up store cupboard ingredients, and this was so useful 🤤

[@roaaba9512]

0:37 gnocchi 4:33 silken tofu 7:47 capers 13:33 Bombay mix

[@gilashroot8697]

Thanks.

[@GIBBO4182]

Atomic Shrimp did a series of videos where he spent £5 for his meals for the weekend and he brought a bag of Bombay mix and used it in several dishes! Can confirm it’s very useful and versatile!!

[@darren_anscombe]

I was just about to say the same but thought I'd check to see if anyone had said it already. The man is a genius, clearly.

[@GIBBO4182]

@@darren_anscombe yeah…I love his food challenge videos, and his ration pack, foraging videos! I’ll admit, i don’t think I could eat everything he makes, but it’s very educational watching his thought processes

[@debbiebrown2127]

Iv watched those videos. He's amazing how he manages to create the dishes he does.

[@Epicdps]

LOVE atomic shrimp!!

[@ethancampbell215]

The inspiration that using ingredients like Bombay mix is the best thing to take away from that ingredient in particular! Using a preseasoned ingredient like a bag of crisps that would provide lots of flavour is a great hack, it provides endless possibilities and gives people the confidence to experiment with different containers of seasoned ingredients

[@LycorisTux]

This episode kind reminded me of Barry Lewis' 4-3-2-1 series. He has used a few of these hacks I think to make super simple dinners and meals.

[@rolfs2165]

The Bombay Mix reminded me of one of Atomic Shrimp's budget challenges, where he also bought a bag and sorted it apart to use bits of it in different dishes.

[@isabellamorris7902]

@@rolfs2165 oh yeah I remember that!

[@nat3007]

Atomic shrimp was incredibly creative with the Bombay mix.

[@Himaniiibiebsy]

Last one reminds me of something we call "misal pav" which is basically tomato based stew topped with thick sev and served with buns! Delish!

[@HeyLetsDoAThing]

Capers are part of one of my favorite dishes! Butterfly, cook, and cube some Italian sausage, par boil your choice of pasta (the original recipe uses bowties aka farfalle) then soften garlic in some olive oil, add balsamic vinegar and white wine, and the juice of the capers. Cook it off a bit then add the sausage and some fresh basil, then the pasta and capers. Mix and enjoy! Sometimes it’s even better leftover after it has time to all meld together and absorb the sauce

[@hollyoakley3152]

That sounds delicious, I’m going to give it a go!

[@LucJenson]

I guessed the silken tofu right away. I love cooking with silken tofu. It goes great as a protein replacement in smoothies and also makes them silky smooth. Great in some forms as a dessert with a light syrup, too. Deeeeelish and an absolute must have item in my fridge.

[@brenixon1577]

Can you use firm tofu? I am asking because that's what I have in my cupboard. Thanks in advance

[@lynnayamoon]

@@brenixon1577 noooo, the texture and flavour are completely different. its the difference between milk jelly and cottage cheese.

[@LucJenson]

@@brenixon1577 Provided you've a high powered blender I don't see why not. You'd have to add in some other liquid of some sort, however, to get it creamy enough. If it's a block of firm or extra firm tofu I'd sooner press it in the fridge from morning til I get home from work and then marinade it, bread it, and airfry it to make some super tasty nuggets. Tofu is probably my favourite ingredient to cook with because it has so many uses, and if you can get fresh tofu it has a much tastier flavor without having to marinade it at all. I live in South Korea so tofu is a very common ingredient in stews, fried foods, etc.

[@wrenchpainter]

There are a few Sorted videos through the years that have blown my mind and really changed how I cook (how to make fresh pasta, learning porridge ratios)--this is definitely one! Excellent job making me rethink these ingredients!

[@legendarygary2744]

Guys I’m so happy I watched this video when it first came out. I just found out I’m lactose intolerant and almost all the recipes I love to make at home involve heavy cream. I was so discouraged and then remembered this video! I’m gonna give silken tofu a try, thanks so much!

[@rahnie8548]

i knew about silk tofu as a korean, but that bombay mix cheat is SUCH a game changer! will definitely be using both the ingredient and trying out the recipe for a quick fix for a meal. srsly love this!!

[@SortedFood]

That bombay mix hack is just great huh? So glad that you'll be using it :)

[@SigmoidalDisposition]

The music from 2:51 makes me feel like everything is going to be alright in the world 💛

[@yuugael4010]

From what I know silken tofu is usually used in the making of Dango a Japanese traditional snacks, where the sauce also use soy sauce and sugar.

[@neellad3502]

That use of Bombay Mix was just magnificent

[@rubaallawati1323]

This whole episode is a game changer! Ben, I have to say you really outdid yourself this time. I am dairy-free for 3 years now and never really accepted the idea of having tofu in my dessert, but I have to say I’m really looking forward to using tofu in all sorts of desserts recipes!

[@SortedFood]

Amazing! Let us know how you get on with the tofu!

[@naomiavery1906]

With the chocolate pudding I genuinely thought the hidden ingredient was gonna be avocado so well played

[@fabe61]

Some of the best food tips yet. They’re always decent, but most of these were genuinely great shouts and apply to me and my store cupboard directly (and as someone with a vegan girlfriend - tofu as cream is ingenious and really obvious now)

[@kristenraines5088]

I’m really blown away by the new way of looking at gnocchi! I’ve never not ever thought of it as a pasta or dumpling. I’m adding this to my grocery list for sure and excited to try it out in different ways in my meals! This one feels like a real game changer.

[@joyjohnson8776]

WOW!!! That Bombay mix is going to be a future dish for me. I love capers, so they are always present in my cupboard. Need to grab some silken tofu. This episode had my mouth watering all the way to the end. Thank you

[@ian3314]

That gnocchi cheat is very similar to alot of Midwestern USA casseroles topped with tator tots/ potato barrels. Some of my favorites have it.

[@lsmithgoose]

Thanks for capers ideas! I also have a neglected jar. I normally just slice them and add them to ham and mustard sandwiches haha. Also for silken tofu try Taho! Filipino snack/dessert/breakfast, silken tofu with a brown sugar syrup called Arnibal. With tapioca pearls (like boba tea/bubble tea) or sago pearls (more common). Its beautiful and simple

[@bfulks2001]

This is just the kind of thing I needed to learn. I love to cook but midweek I always make everything to complicated so I eat late then have to clean up a big mess. Thanks.

[@CharlsGee]

Absolutely loved this episode. It expands your culinary insight in a way you’d never think to try. Quality.

[@sriramsankar8958]

The Bombay mix with keema is a legit dish here in Gujarat without the meat called Sev tamatar. Sev is the bombay mixture and tamatar is tomato...its a beautiful gravy based dish which can be eating with Roti or plain parathas ❤❤❤

[@BareAllTrueCrimePodcast]

As for the Gnocchi, Our family often love a breakfast hash for dinner. I usually par boil the gnocchi in the day and refridgerate. Come the evening when Ive fried off the sausage, mushrooms etc, add in the gnocchi, let it get crisp. With that fried egg, nothing quite beats it.

[@BethyCaraBethy]

Sidenote for this, airfried gnocchi is HEAVENLY!

[@donaldfinch1411]

The Mission Statement of SORTED is to make us all better cooks; these vids are the essence of that!! More, please.

[@rebeccawinchester5623]

Silken tofu is something I need to add to my orders. I am recently dairy free and have been struggling to find things to replace milk or cream.

[@nutmegh01]

I started keeping silken tofu in my cupboard when I saw it at a store a couple years ago. It's affordable and so handy! I mostly put it in miso broth, instant ramen, or with hot spiced oil on top as a very quick protein for midweek lunches. I'd love to see more uses for it!!

[@DaveDaveson]

Honestly the gnocchi moving away from a pure Italian pasta analogue and thinking of it as a dumpling, mash or even a sauteed potato analogue is a game changer.

[@tenakeefe6293]

Excellent episode. The idea of having an ingredient that can go so many places and step up your current rotation is lovely

[@geekfreak2000]

Yay, we like this series! Do one of things for a certain meal, like a breakfast one or a weekend dinner one etc

[@JennyBannockDivineBird]

Please, PLEASE make this a series!! My husband and I are ready to try all of these!

[@coldheat7373]

I love when you guys show us how to use shelf stable stuff! Please do more!

[@SaccharinSweet123]

I've used that silken tofu hack for years. Not only is it good for pudding or mixing with sweet things, a lazy dinner hack is to blend silken tofu with curry paste to taste and pouring that over noodles with some stir-fried veggies. Complete balanced meal in minutes.

[@Getpojke]

Great collection of ideas, really inspiring. Especially the silken tofu. I usually avoid tofu as the texture of the normal stuff gives me the hebbie jeebies. On the caper front I make a lot of my own. There are two stand ins for caper berries I use. The most common is nasturtium seed pods. The plant is so easy to grow & you can also eat the leaves & flowers. But the seed pods once pickled are a great match. The second is "ash keys". These are the winged seeds from an ash tree that you played helicopters with as a child. You have to pick them whilst still green & immature otherwise the tannin make them inedible. Capers fried with unripe/wet pepper berries with a steak is heaven! Big fan of gnocchi used for other things, I tend to make big batches & freeze them. Like you say great for toppings but also nice fried & used to replace macaroni in mac & cheese. Are you going to put the recipes up so we can get the quantities correct? Would like to try the silken tofu & Bombay mix ones especially.

[@Arcadia61]

Thank you for this. Living on a Mediterranean island, capers are a store cupboard standard but I've never heard of drying them up and frying them before. Wish I had seen this earlier as I would have included some of that this evening over my tuna rice salad. The Bombay mix use was also very interesting - but that's for when the temperature is ten degrees lower than it is now.

[@PokhrajRoy.]

As Jamie once quipped that Ben is always making things a mashed potato consistency but never mashed potatoes and it’s ironic that he isn’t there in the episode lol

[@greenlantern1986]

I love the random do nothing wipe at 9:48, just making sure we're paying attention, I get it.

[@LordDragox412]

There was a fly on the screen, they had to shake it off. /s

[@patrickkeller2193]

One of my favourites along this line: instant noodles and vinaigrette. Chop a cabbage, roughly break the dry noodles, mix seasoning with vinaigrette, stir together and wait 10 minutes. If you wanna be fancy you can also add Bombay mix, or Japanese rice cracker mix.

[@LordDragox412]

Just gotta make sure you get the right instant noodles, as not all of them have the fried, puffed crunchy noodles that you can snack on.

[@GigaBoost]

Sounds bloody awful bro

[@patrickkeller2193]

@@LordDragox412 I tend to use Yum Yum Chicken, but wasn't sure I wanted to put a brand here.

[@marymaryquitecontrary]

I love this idea! It reminds me of a chicken-cabbage-peanut salad (with crunchy fried chow mein noodles) from my fave Japanese restaurant.

[@alisalarsen9163]

Yes! I love that this is turning into a series!!!!

[@sullychow4123]

We have those sort of Bombay mixes in our kitchen all the time, cheap, moreish. Great idea to use them for cooking. Silken tofu hack was brilliant, though usually more expensive than cream in a lot of the shops I've seen so not sure it's that viable. Protein instead of fat is great though.

[@BlackHilt]

more expensive but with the shelf stable silken tofu it will last forever unlike a container of cream

[@GordonTheHat]

wholeheartedly agree with capers. Just an easy little ingredient to sprinkle through anything for a bit of extra to it. Also quite nice in homemade mayo.

[@harrisonclay3550]

I love this channel but always find there isn't enough vegetarian recipes and seeing tofu being used in a way I've never thought of was refreshing

[@jellymonster7402]

I get my capers dry in rocksalt, then it getting sprinkled over green salad (including salt) with a little olive oil and balsamic vinigar. The rocksalt complements so well

[@loz6263]

Liking the new background music! Reminds me of the Pass it On Theme for Jamie.

[@barbj672000]

I agree. Very light hearted playful ragtime.

[@arjun89]

I have been following this channel for a while and this episode has blown my mind like no other

[@crimsonrose4648]

I love this it's so creative and interesting. I have a challenge for you boys. I would love to see you explore different medical diets and find ways to make tasty food that works in those diets. A lot of people might be most familiar with the diabetes diet or celiacs gluten free diet, but there's also diets like low FODMAP and low histamine that is incredibly strict and can be overwhelming to try and make food following it and I'd love to see people who are more familiar with the cooking side to try and follow them. I'll give you a hint, pumkin seed butter is the best most peanut like alternative to peanut butter as long as you ignore the color (it's a somewhat concerning shade of green) you can make pretty much anything you'd use peanut butter to make. I'm on a low histamine diet and I avoid some high FODMAP foods and that seems to have stabilized my condition but it is overwhelming trying to figure out food.

[@ddoublya]

These are some of my favorite types of episodes. Teach me how to use one ingredient to improve my cooking- 100% here for it! I would love watching an entire episode on one ingredient and all the different ways to use it.

[@Ehhnji]

I have an idea! What if y'all make a secondary channel "Sorted Foodie" and post strictly recipe videos. For example, if people want to know how you made the Chocolate Ganache, or put together the salad, they could refer to that channel and watch the food team (or y'all) make the dishes and explain how it's done, why they (or you) do it the way they do, and share tips and tricks to be more successful when preparing the dishes. I'm just suggesting this because I joined the channel MANYYY years ago because I fell in love with your recipe videos, and as the years went by, you guys started doing less recipe videos and more of these fun challenges, and interesting bits. Which I'm all for, but I just really wish there were still as many recipes. This is a proposition for the best of both worlds!!

[@muhammadadam8105]

That is actually a good idea, at first i felt a bit skeptical, since the guys are pretty busy(regular vids, business stuff, creating new recipe for app, etc), not to mention the crew (camera and editor),and ingredient cost, however , i feel like they could save a lil bit of money by using single camera setting like babish(so the crew who wish to remain anonymous can remain so), using left over ingredient only,not using voice over, and maybe rotate the crew as some sort of cooking practice (for the non chef of the crew) I understand they still need to paid extra, for the editor, and possibly have to add an extra editor(adding explanation text, for the part where they cannot move the camera, etc), but it fulfill the need of so many viewer, relatively low cost, extra ad sense revenue, reaching new viewer (maybe atracting asmr and lofi crowd with the sound of knife chopling and sizzling of pan?)

[@superemillita2710]

I think it is mainly due to their packs app so now they “sell” their recipes. I would love to see more recipes too, but dont think they will revert back tbh.

[@katherinechu4581]

Capers are fantastic when they are pan fried - they become crispy little salty/vinegary pearls - just fab

[@crtjurca5665]

The asian fusion restaurant I've been working at for almost two years now, makes - as a dessert- what we simply call ''white'' ice cream. It has an excellent taste , incredibly smooth and silky texture and it's made of white chocolate, yogurt and silken tofu. It pairs really well with warm strawberry sauce with green pepper and ginger.

[@slindmeyer1]

This kind of video is the what I love the most about what you do. Just like Mike I have a jar of capers but it hasn't been through any moves, it has been used just as much though.

[@annagounou2217]

One simple dish I always have the ingredients for is a potato salad with capers. Boiled potatoes, strained and while still warm add red onion, capers, salt, pepper and olive oil( and maybe parsley). It's so simple yet so good.

[@LednacekZ]

this was one of the best videos in the last year. i would love to see the meals prepared and similar recipes.

[@Loonsche]

Ok, wow ... I saw the mousse and directly thought - omg that must be silken tofu. I had it one time at a friends at it was soo delicous but it totally slipped my mind from that. Definitely have to try this!

[@may.k_me]

I have a lot of Bombay Mix at home (I'm Bangladeshi so...) and that last dish blew me away. I am definitely going to give that a go

[@Sarah-ic4yu]

Show more uses for tofu! I’d be really interested to see if it works as a cream substitute in pasta dishes to make them healthier

[@SortedFood]

If you beat it/whip it it turns into a cream-like product, just at the end of making your sauce. We also have a silken tofu risotto and a silken tofu tomato dish on the way in the Sidekick app :)

[@becausereasons621]

I made the silken tofu chocolate dish today. Kids (two boys, ages 7 and 9) and husband loved it. No clue it was tofu. Don't go too dark on the chocolate as I went with a 70% and added a few tablespoons of confectioner's sugar as it was pretty bitter. Highly recommend and will definitely make repeatedly.

[@Doubt1337]

I was screaming TOFU at my screen the whole time Mike and Barry were trying to guess. Tofu gets such a bad wrap because they either think it's gross or they're never had it done well. Truly super versatile

[@cianw10]

Please do more of these, really great idea to find some new cupboard regulars!

[@alufimmorah]

My guess for the second dish ingredient was Coffee, so I was kind of right since it had Kahlúa in it. I was completely shocked by the Silken Tofu though, I audibly gasped.

[@tmathis9882]

Yeah I guessed heavy cream or instant coffee. Never would have guessed tofu

[@Banditoon]

I agree with Barry, the Bombay mix thing is an absolute game changer!

[@ws6629]

Not a criticism but an observation, does anyone feel like since the rebrand sorted has become a lot more stale? Feel like everything is centred around sidekick and there isn’t much creativity in the video ideas anymore

[@danielconnolly2702]

Kinda its a bit more buy our packs

[@Shelsight]

I was actually just thinking the opposite. They’ve become more creative. They may mention Sidekick, which is understandable - but even if you don’t subscribe to it, the Sidekick app and all their current themes and episodes are so relevant and useful to our daily lives - mproving creativity & affordability in the kitchen. This cupboard staples series, the budget vs expensive ingredients, the global ingredient series, the shopping bag, Pass It On, chef tips, the Chef Skill Badges, they are all more accessible than some of the more crazy Ultimate Battles, as fun as those were… I’m loving the more creative tips they give us, & learning from every episode now.

[@yoyopo8487]

I think it's become much more structured like a company's "proper KZbin channel" - which is a massive success that shows just how much they've grown!! - but I definitely miss the chaotic energy in the fun, less-scripted old videos.

[@brekerr]

Great idea with the Bombay mix. Given me the idea to do the same with tvp. Totally shelf stable ready and waiting when ever I need it.

[@Hope-qt5ry]

I just HAD to try the silken tofu dessert, had some in the cupboard. Used cocoa powder and Tia Maria as that’s all I had on hand and WOW 🤩 Thanks so much, Sorted! Nice high protein dessert that I’m going to make frequently now!

[@ShadeScarecrow]

This is just brilliant. I love this format. So many good and really simple ideas to create wonderful dishes. That 3 ingridient Tofu chocolate pudding alone looked divine.

[@philaphobic]

Dried mushrooms (especially shitakes from an Asian grocery store) are my favorite pantry staple. A huge bag is only $10-20. Grind some up, add them to anything you want more umami in. Soak whole in hot water and you have mushrooms & mushroom stock. Dried mushrooms actually gave more umami than fresh.

[@zyphbehr]

I had seen a video from Nigella about roasting Gnocchi, and I’ve roasted and pan fried it so its a cross between “home fries” and crunchy tater tots with a nice soft center. Can even air fry it now if you give it a little extra time, then toss with a seasoning or cheese. Even a quick way to cheat for home version of Poutine.

[@cartoonelbows]

This is what sorted food is all about!!! My favourite video of the year I was gob smacked the whole way through!!!

[@docjoesweeney]

Gnocchi, preserved lemons, capers with a little mustard fried in butter are amazing with fish. A regular 10min meal from our kitchen.

[@Sunnidaz]

I do a chats one similar to the gnocchi one. I’ll make things that need a potato top on them and will substitute potato gems (tiny tots depending where your from). Gives it a nice crunch when they cook on top. My kid prefers it to the texture of mash.

[@sweetdeily]

i love this, I am a big fan of 'cheats' for dishes (like tofu when i dont have cream) for stuff that doesnt last long or i often forget to buy. I''ve done a similiar thing with the gnocchi but with potato gems/tater tots because i normally have a bag of frozen chips/potato thing, but not the willpower for making potato mash

[@EmilyJelassi]

Yes! Please make more of these videos!! I'll definitely use the fried capers tip. As I'm diabetic, I'll have to find the appropriate flavoured mix, but when I do, I'll use that hack as well as the gnocchi hack. Excellent tips and hacks food team!! 👌 👏💯😊

[@PJxpanterx]

Gnocchi can be used in so many ways, we used it instead of (a swedish dish) "stekt palt" with small pieces of fried bacon and lingonbarry jam and som butter on top. Worked great.

[@Anarchy4Angels]

I got some capers after I had a fish dish in Iceland - baked artic char with caper butter and fennel - best thing I'd eaten in years! I've done it with salmon since. The silken tofu is a great idea, I'm going to get some of that and try it out in different things. Great for vegans/veges or lactose intolerant people too.

[@Rillka]

Ok, now I'm blown away too. And I actually cook with tofu often!! About capers though: they're great replacement for things like anchovies in recipes, if you're vegetarian or vegan. You even use similar amount.