Reviewing Secret Cheats Used in Professional Kitchens

[@aaronroberts7253]

Love everything you guys put out but not a big fan of the “preview” at the beginning of the videos. Keep up the great work guys!

[@walterfarris893]

same i just always skip that bit

[@TerraHv1]

Fridge cam was better

[@deanbruce5115]

Yeah, I don’t get the point of it in a video like this that doesn’t have any tension, it would maybe work in a battle or a pass it on, but I’m something like this it feels like a corporate-directed thing. Love the guys, but I’m with you there

[@darkdrgon2136]

@@TerraHv1 Butt first

[@cstz]

Yes, I'm not a fan either.

[@Panzersoldat]

The "simply the Bech or will it simply Roux-in your meal" line was, I think, the best one you guys have done to date. It was sooo spot on lol. Kudos to whomever came up with that line.

[@Arkylie]

I think it'd be "Roux-in" but yes, that was a well-crafted line.

[@SharienGaming]

personally i would have gone with "Or will you Roux the day you tried it?" ^^

[@kevinh96]

I work for one of the UK's biggest commercial food suppliers and you would be surprised at the number of restaurants, not just schools and cafes, who buy our own brand premade sauces such as Bechamel, as well as soup mix powders to use as the base of their soups, gravy granules, prewashed or preprepared potatoes and veg too. We also sell a huge range of part or fully prepared meat and fish which they also buy a lot of. Personally, I use Smash to help thicken slow cooked stews and casseroles as slow cooking doesn't reduce down as much as hob cooking and use a spoonful of gravy granules to help thicken and flavour bolognaise.

[@SortedFood]

That's super interesting, thank you for sharing :)

[@Aevilbeast]

Honestly I'm not too surprised...After watching shows like Kitchen Nightmares and personally working in restaurants for a while (thankfully most of the restaurants I've worked at were genuinely great experiences and served real food)...SO many restaurants pretend to be serving "fresh" and "homemade" dishes and foods, even though basically everything is either frozen or pre-packaged and all they just got to do is heat it up. The crazy thing is, that a ton of not only get away with it but are actually super popular and successful. Don't get me wrong, though. I'm not saying just because it's frozen prepackaged food is all bad or horrible, as some it is genuinely good and of decent quality, and it definitely has a purpose. More as a support and quick fix, like mentioned in the video, but not something to completely rely on or base the entire restaurant/menu on. What I personally can't stand is when restaurants try and hide it, and/or just straight-out lie to customers about it when asked, and even worse charge WAY too much for it by trying to pass it off as something it isn't.

[@michellefrink7087]

As a prep cook in a busy American restaurant, my boss would lose their mind if we couldnt save time with these cheats in our soups and sauces. But thanks to Sorted I knew how to make a roux when our delivery didnt come in.

[@arrgghh1555]

You wouldn't be found dead using any of these products in the kitchens I worked at. About the only 'cheats' we used were premade icecream and pasta. Even then we made the filling and assembled ravioli in house. We also got sides of fish (boned) rather than whole. Edit: Also got par baked bread.

[@Chzydawg]

Some of the premade stuff is fine for most restaurants if used correctly, ie. mixed in to make a product, not used on its own. Pre-prepared veg is just simply to save costs on labour, most meat these days is also prepared in advance to suit a kitchens needs, it can be cheaper to buy pre-portioned steaks than to buy a whole joint without even counting the labour, butchers can use the trim for other products and therefor sell the portioned steaks at a more reasonable price. The first steps in cutting costs is usually outsourcing as much as possible. Sometimes with the food safety laws that come around, you almost have to purchase certain products instead of making fresh. In Australia, in order to make mayonnaise you have to use pasteurised eggs, a lot of places don't have the tech to pasteurise their own eggs so they might buy in pasteurised eggs in bulk (frozen) or buy a convenience product mayonnaise (e.g. hellmans). It doesn't taste anywhere near as good as fresh, but there little to no alternatives.

[@SaulFemm]

Another great video! One thing - the very beginning bit uses a washed out filter, which makes me think I'm watching a flashback to a previous video, not what is going to happen in the current video.

[@snigdhabharadwaj3591]

I am loving this idea that Mike apparently subconsciously feels the need to ask Ebber's permission and approval before trying new culinary things 😂😂😂

[@SortedFood]

He knows who's boss. ;)

[@anotherfreakingaccount]

@@SortedFood So... what's Ebbers doing that's so scarring? Inquiring minds want to know

[@sharimullinax3206]

It would scar you. Lol

[@lewismaddock1654]

I think that the main take away from this episode is that everything is good with a hack, but Kush's food is better when made from scratch.

[@lucashenderson5844]

When do we get to meet Kush?

[@sloht4061]

@@lucashenderson5844 he's in some of the other videos. I can't remember which, but if you ever go on a sorted food spree (I usually tend to every 2 days when there's nothing else on) You'll see him.

[@JackieSommers]

He makes appearances on their Instagram too!!

[@manwindu101]

@@lucashenderson5844 you can see him in some old shows of raymond blanc when he used to work there iirc

[@kristylovesmakeup2986]

@@lucashenderson5844 he also appears on their TikTok quite a lot ☺️☺️

[@Caroulinas]

The direction you’ve taken with this channel and how well you take any critique or recommendations to heart is what makes this channel so so good! Always entertaining, educating and creative! Good job team!

[@SortedFood]

We're all still learning! Thanks.

[@beligerentlondoner]

As a lifetime aficionado of Birds Custard Powder, I feel compelled to point out that you can make a looser custard by adding more water until you reach personal taste 🙂

[@TerraHv1]

Can you add eggs to it to make it closer to homemade custard?

[@MagnitudeUK]

@@TerraHv1 Well, yeah... But then you're not adding eggs, you're subbing the cornflower from homemade custard for custard powder.

[@TerraHv1]

@@MagnitudeUK Oh, ok. Just wondering cause I've never made custard, powdered or otherwise. Thanks for the answer.

[@j4gerb0mblitz]

@@TerraHv1 you can also add man juice to make it thicker

[@ivykiz]

My mum used to add quite a lot of golden syrup to it, which made it a) delicious and b) turn into jelly when it went cold 😂

[@Elliesbeautychannel]

I love this, and feel like one point the boys missed in their processed conversation is some of these hacks might mean someone has the time/energy/effort to cook the rest of the meal from scratch, rather than getting a takeout or a frozen dinner. Is it as good for you as 100% organic, from scratch etc? Probably not, but they were all actually pretty clean and make it easier to cook at home :)

[@CookingThreeWays]

You've now made me consider trying to formulate a premium instant custard using powdered egg yolk, powdered cream (or at least powdered whole milk) and a few other food science staples... Also the using of instant gravy is something I tried so hard to avoid for years until I realised I could use it to supplement, and not necessarily replace proper stocks etc.

[@SortedFood]

Let us know how you get on with the premium custard.... that's a super interesting idea :)

[@JeskaDax]

This is also where my mind jumped to, as I grew up as a backpacker and wilderness guide. Being able to pack light powders and the like to add water to when cooking and still give a punch is great. More stuff like this would be excellent!

[@izuizabela6613]

@@SortedFood something like this already exist in Poland :D we have a cake named Karpatha [carpathian mountain cake] and you can buy custard powder to it - with egg yolks, vannila, whole milk etc and you only add milk and butter :D

[@MechaEmperor7000]

The gravy one was really interesting for me since it made me realize almost no one saw gravy powder as an ingredient. I could think of a number of savory cakes or breads you could make by putting a spoon full of gravy powder through. This is especially touching to me because one of my favorite chinese noodle dishes utilize Ketchup as a component of the sauce, rather than as a sauce.

[@maxximumb]

@@SortedFood Being disabled anything that makes food easier to make is very important. Getting a premium 'instant' product means being able to have nicer food for celebrations etc.

[@Ginger_Coco]

I really enjoy when you put the boys together and give them whiteboards as opposed to splitting them up. I feel like it leads to more interesting conversation.

[@carloscjr_]

Well!! We now need a “smash or pass” with Ebbers 👀🤣 lol

[@rickykirk1]

definitely smash

[@KimAndrewsbykimbo]

@@rickykirk1 I'm with Ebbers on this - I have no idea what it means. Of course, I'm old so I've got an excuse!

[@icechiang]

And it's a video on making different kinds of smash or mash veg.

[@HappleProductions]

@@KimAndrewsbykimbo "Smash" means "to procreate with". "Smash or pass" is usually used with a list of pictures of characters, or people, or such. The one that became a massive meme is a video of Markiplier doing "smash or pass" with pokemon, with no context for why he was making the video or anything.

[@KimAndrewsbykimbo]

@@HappleProductions thank you, that explains a lot. Everything except who Markplier is in fact. I'll Google that bit ;)

[@hannahk1306]

Fun fact: custard powder was invented in the Victorian era by Mr Bird, because his wife was allergic to eggs but wanted to be able to eat custard. Victorian housewives then decided that Bird's custard powder was really convenient compared to "proper custard" so it took off and became a household name.

[@SunnyMorningPancakes]

Sidenote as a British person Birds is how custard tastes. As in you know if it's not Birds (e.g. ambrosia) and are generally disappointed by actual custard.

[@hannahk1306]

@@SunnyMorningPancakes As a British person, I'd have to disagree - I only find proper custard disappointing when it's overly sweet or very runny. Well made custard is much nicer than Bird's, but they both serve different purposes in my book and Bird's is definitely what most of us are familiar with (which doesn't necessarily make it better).

[@RickyT15]

@@hannahk1306 I never had birds (that i know off) only proper custard and ambrosia. Birds to me is just the cheap stuff you had in school.

[@dinosawrusgoRAWR]

One thing I always use as a “cheat” is a tin of oxtail soup when making a cottage pie. It adds a great flavour and it keeps the mince mix stable plus it makes it super quick, so can make it in the morning and let it cool before putting potato (or mixed root mash) on top - won’t sink into the mince if it’s cold! Definitely will use the smash tip (as others have commented) to help thicken stews and possibly soups as well. I love reading the comments on your videos. It’s really helpful to hear what tips other people have! 😊

[@meagansefner3215]

I use potato flakes for meatballs, as well!

[@pheflin526]

Love this idea, this should totally become a series

[@Candlekeepdeep]

More of this please! I'm disabled and have to ration my energy (I prefer spell slots to spoon theory for this personally. 'I'm low on spell slots' vs 'I've just had a long rest'...) Any hacks like this are great because it means I can cook myself good nutritious food in less time with great results. Thanks!

[@whatsupthom]

spell slots is a great analogy, I love that! not to mention some spells take a whole lot of mp

[@jennv.s.o.p1603]

I do like this format, more please. Also, something I'd love to see is allergy safe or dietary restriction alternatives for classic things like bechamel, for instance. There are a lot of recipes and dishes that require certain classic things like bechamel, but if you have someone who is gluten-free in your family, you can't make things like bechamel or anything that requires a roux. Please make an episode of great tasting alternatives that actually pass muster for classic recipe components that would otherwise be restricted to people with allergies. Please and thank you.

[@mattsnyder4754]

Gluten free flours work just fine in roux Need to play with the ratios until you find what works for your flour, but it pretty much works as advertised

[@irdairda514]

Agreed. I have an allergy and 7 intolerances, and am married to a fussy eater, cooking is a nightmare sometimes.

[@belg4mit]

Boiled oat milk gives a very bechamel-like texture.

[@itsgonnabeanaurfromme]

Good idea. But allergy to what? No such thing as "allergy safe" in general.

[@KuruKuruGuy87]

Xanthan gum works fine for demiglace, or perhaps gravy. You have to be very careful with the ratio though, since it uses a lot less. Things like potato or corn starch are fine too, to thicken certain sauces.

[@Getpojke]

I like having little hacks/shortcuts/secrets there for those times your bacon needs saving. I look on it like I do doing a portion of my weekly shop in the village shop. It's more expensive than a supermarket, but if you don't keep it going then it wont be there when you need it in an emergency. Same with some of the less healthy or less savoury/ethical hacks. If making something late on a Sunday evening & you've either run out of/or its gone bad, knowing what else to use & having options is good. Especially handy when cooking miles from civilisation.

[@OMGitsaClaire]

In the US, I’ve heard a lot of chefs use stock concentrates which come as a paste in a jar (the brand heard most often is Better than Bouillon). I personally use it as a normal because it takes up less space than cans or cartons of stock. And I actually use it for way more than just making stock. I add it into all kinds of sauces as a flavor booster and put it in cooking liquid for rice and grains. My favorite is their roasted veggie flavor but they have all kinds of flavors including chicken, beef, ham, roasted garlic, and even vegan “not chicken” and “not beef” versions.

[@shawgeasland2096]

Me too

[@juliaeberle8576]

The roasted garlic Better Than Bouillon is out of this world!

[@toin9898]

Better than bouillon and bulk unflavoured gelatin is a recipe for success.

[@evac3928]

I use ham bullion concentrate in a big pot of beans, starting from dry, and can serve a tasty supper with rich smoky meat flavor for 25 cents per person. Real handy when an unexpected bill comes up and the month ends a bit short.

[@TheJvLexicon]

This is a wonderful way to showcase how not only to make things on a budget or quickly but in my case, can accommodate some food allergies as well. We use dehydrated potato flakes when we make our meat loaf, or meatballs in my house since my partner is gluten intolerant. And it gives it a roasty flavor that you can't always get from breadcrumbs!

[@beachesandcream27]

this is brilliant!!

[@bcaye]

Oatmeal also works.

[@TheJvLexicon]

@@bcaye very true. We have tried that though and it has a different texture that we don't enjoy as much. Even after blitzing it in a food processor. But it definitely is another great GF option!

[@bcaye]

@@TheJvLexicon, I love the extra texture but I may try your previous way. You never know!

[@TheJvLexicon]

@@bcaye it will be a different experience. I have found with the potato flakes you get a crustier sear on the meatloaf/meatballs

[@ValeTam]

I love when they show and test hacks that we might see later in Meal Packs !!

[@jessica-mariegervais9800]

MORE OF THIS FORMAT PLEASE! But, more specifically, how to dispel the biases...misconceptions...upturned nose...I had the word and lost it. Basically, I would like to see more episodes on the long-lasting shelf-stable foods, such as dried beans, dehydrated substitutes, canned/tinned goods and so on. How to used them, how to stretch them out, maybe how not to overcook dried beans like I often do... Also, can you do a taste test episode or two along the lines of "Pick the Premium", but as "Pick the Store Brand Version From the Big Name Brand"? A lot, and I mean, A LOT of tinned goods made by [place any big company name here] are sold as the cheaper store brands. I just read that Del Monte, the tinned fruit company, does pretty much all of North America's and Europe's store brand label tinned fruit. Asda, Iceland, Tesco in the UK, Walmart, Safeway/Sobey's, Save-On-Foods, maybe even for the Loblaw's PC and No Name brands in Canada. Shopping psychology is interesting, as in how we've been programmed since the creation of supermarkets to "only buy big name brands, because you can TRUST THEM, everything else is inferior"; this causes us to spend wads of cash on a product when the exact same thing is on the shelf with a store brand name for less than half the price. Just a thought!

[@Thatsthebadger]

snobbery as the word?

[@jessica-mariegervais9800]

@@Thatsthebadger that works well! I honestly had the word, and lost it twice! Prejudice may have been it.

[@neilthehermit4655]

Yes,there is a huge business making supermarket products more appealing to the customer. Next time you shop,look at which shelf you normally pick the can or whatever you usually buy. It's probably the middle,around eye height,and incidentaly the item with the (usual) higher profit margin. - Never mind the colour and lighting,regular movement of standard items to encourage you see fresh items etc....Multi billion pound industry !

[@jessica-mariegervais9800]

@@neilthehermit4655 Exactly, and the cheaper stuff is nearer to the floor. Not good for my knees some days, but our bank account is healthier for it.

[@fionaclaphamhoward5876]

I can report that you can make TikTok pasta - that of the roasted cherry tomatoes and feta cheese - quite happily with tinned tomatoes. I decided to give it a go once in the depths of winter and now I only make it with tinned tomatoes. I don't scrimp on the feta though - it works best with the creaminess of sheep's feta but that part's easy at my place, with my partner being Bulgarian there's usually have a choice of sheep, cow, goat, or buffalo feta in 900gm blocks in our fridge on any given day. 🤣🤣🤣

[@Nokenify]

Pre-made foods are generally underrated. Do more with this. More food-hacks!

[@SquirellFriend]

I liked getting to see some of Kush behind the scenes! I'd love for him to run us through some of these recipies if hes comfortable with it

[@BlazeMiskulin]

I would absolutely love a "SortedDev" channel. I'd watch the hell out of that. They don't even have to be edited much. Just put a couple cams in the dev kitchen, and let 'em roll. Switch views as needed.

[@Kvarkki]

I really liked the idea behind this - learning a lot about those hacks!

[@SortedFood]

We're glad that they helped you :)

[@Spankypenguin1]

I've used the Bisto hack on numerous occasions and I have never had the confidence (or time) to make proper custard. I always scratch make my Béchamel, I didn't even know that pre made was available, good to know and worth looking out for on my next shop. Thanks guys.

[@ChicknSandwich]

There are lots of these types of 'food hacks' available that the general public hasn't seen or heard of, but they've eaten it on a regular basis. They come from a food supplier and not available to the public. For example, 1kg frozen soup cubes. Why? So it doesnt have a tinny taste, I guess. It was the exact same brand and flavour found in cans, but it took longer to heat up...

[@jlmccabe]

As a person with a disability I always enjoy how you acknowledge accessibility in your videos. I can't make béchamel sauce by myself or a custard. I really enjoy your gadget videos and have created a shopping list of things I want or need.

[@iujhghghjfgfdfdds]

This was great and I'd watch more of them. The breakdown of the effort and tools/dishes created was fun and I'd love to see all the ingredients talked through as well. The conversation at the end about processed food makes this all the more relevant.

[@bonniejackson7393]

I had no idea you made custard with anything other than Birds Custard powder until I was in my twenties. I still only use the powder, love the taste, and am now in my seventies.

[@caseylang4908]

You’ve all seemed so much happier and friendly with each other lately. It’s great to see you’re all doing well

[@markvandermeijen-page4111]

Can I just say that, in around 50 years of cooking (only for myself/family) I have never, ever made custard from scratch. In fact, as a younger man, I didn't even know there was another method besides custard powder! lol Great channel guys.

[@EAKugler]

Jamie looked absolutely stunned at the gravy granules sauce reveal. Like he was actually trying to figure out how meat could let him down like that.

[@frankvoss3813]

i had no idea premade bechemel was a thing!! honestly as someone with chronic pain (the last time i stood long enough to make a sauce from scratch i nearly threw up from the pain) that's a gd gift

[@ElJosher]

More of this please. It is an amazing idea. And quite educational for home cooks around the world. I use both bullion powder and stock to make my stews, since it intensifies flavors. Lots of restaurants use these hacks and people eat the food made with hacks happily with no problem. Most people only care if it tastes good. Only a few conscious people and more prideful chefs care about making a lot of thing from scratch. But as we can see from these videos, there is nothing wrong with hacks in the kitchen, especially with high quality products.

[@aylith663320]

We need a video on pro chef utensils. I want to know how to use a spatulator.

[@Chriscrusty]

i really don't need a trailer for the video i've already clicked on. i liked how you guys opened before with someone explaining the concept of the video

[@lynnayamoon]

i use Bisto original as an add in to thicken up and add a bit more flavour to vegetarian stews. And shelf stable cream is brilliant, i now have a few boxes in the cupboard for whenever its needed and i don't have to worry about them going off before i've used them up! great tips guys!

[@jaspercandoit]

Me too. There's a recipe in the Quorn cook book that really lends itself to a bit of Bisto as a thickener. I've been using that book for at least 10 years as the basis for a lot of my cooking... and it was free!

[@Delenklint]

This has to be one of the best series you guys have done. Actual tips for midweek cooking at home that can make your life easier without skimping on neither taste nor quality (in some of the cases presented here). Keep it up!

[@Annie1962]

The dehydrated potato mash we have in Australia is called 'Deb' and I often use it as a thickener and in patties

[@SPIKER1880]

as someone who is just starting out trying to learn how to cook, the idea that I can have some of these shelf stable "cheats" on hand as a backup, might give me the confidence to try to do some of these things like the bechamel and custard from scratch, knowing if I mess it up, I can still use the cheat to complete the dish. Might be nice to know about more of these types of "backup/cheats" that might help me be more confident and adventurous in learning new things.

[@Anna_TravelsByRail]

Playing find the cheat(er) seems like something my siblings and I would do when playing board games. At least one of them is completely cheating their way through the game at any time. 😂

[@SortedFood]

Good practice for this format then 😂

[@Anna_TravelsByRail]

@@SortedFood definitely! Although the not being able to taste the dishes part, makes it slightly more difficult. 😜

[@weem7]

I love this! I do agree though that the preview of the episode should be taken out. I love to watch these in real time and experience it as it plays out.

[@JSideFx]

I love when what Im eating for lunch while I watch sorted lines up with what they're doing. Salmon croquettes, but close enough 😄

[@CookingThreeWays]

If you're making them from scratch, I whole heartedly implore you to try making Spanish Croquetas. They don't use any mashed potatoes and instead it's a very thick bechamal sauce that's been chilled before being coated and fried.

[@JSideFx]

@@CookingThreeWays 😮

[@johnbernal3292]

This was great the noticable additions of the cooking footage was masterful. That is what has been missing. You gents have come with a more complete and brilliant video format this week. Hurrah!!!

[@amyrotella1219]

The Beschamel in the carton surprised me with only 5 ingredients that are really not harmful. That is fantastic!

[@DimT670]

Literally none of the products featured have any harmful ingredients. Most procesed food doesn't have any harmful ingredients in fact. Its just not good to eat obly certain types of ultra processed food because they lack nutrition

[@stephanweinberger]

@@DimT670 and it can be argued that some "processed" foods like frozen or canned vegetables can actually retain more of their nutrients. E.g. frozen vegetables are usually frozen within hours after harvesting (sometimes the process even starts right at the field), so in many cases it's actually _fresher_ than buying vegetables that have been sitting on the shelf for a couple of days.

[@stephanweinberger]

It actually is just Bechamel. And the UHT preservation comes almost automatically since you have to cook it over100°C during preparation anyways. Just package and seal it while it's still hot - et voilà: shelf stable, natural Bechamel.

[@tonyjenkins2733]

Another factor to bear in mind with these hacks is the saving on power. Def. more of these!

[@davidw5416]

Great video, would have liked if you included the price of the cheat compared to the homemade, as well as the time savings.

[@mattsavage6365]

Store-bought bechamel seems like a waste of money. Takes minimum effort to make and the ingredients are usually at hand, especially if 100% smoothness isn't an issue. Only if you just eye-ball your ingredients instead of properly measuring in advance and then in consequence have to tinker with the correct amount of milk you'll get into trouble. The cheapest bechamel I could find costs more than triple than the price of the individual ingredients. Instant mash and custard powder I can get on board with because it actually saves a lot of time, dishes and utensils.

[@davidw5416]

@@mattsavage6365 I agree but then store bought was never meant to be cheaper just faster and more convenient, that's why I asked about the time savings as well, if the time savings is worth the added cost might be better to get store bought, I sometimes get the packaged sauces for about a $1 from the store if just for myself and not for guests simply because it is quicker

[@Arkylie]

Yes! Show a visual chart that details the difference in cost, the difference in time, and the difference in number of dishes to wash (which ought to be factored into the time). My preference is to see a set of cheats for the same part of the meal. Like, for a starter video, this makes sense, a good run-through of all the courses, but that means that if I'm trying to figure out a cheat for a main dish, I have only one or maybe two cheats I can think of from this. But if you do a set of, say, five cheats useful for meat dishes, five cheats useful for savory side dishes, five cheats useful for desserts, five cheats useful for drinks, that's four distinct videos and one can run to a specific video to get an idea of how to up their game over a specific dish type.

[@allyhewitt1300]

Profesional chef here. Have never seen Smash used, as most places I've worked have leftover mash potato from kid's meals or functions. Bechamel I have seen used for breakfast teams in big hotels where they have to serve 500, and they need bechamel in serious bulk. Never found a pastry chef that'll admit using custard powder, but I would not be surprised to see it in there, and/or used as a thickener. Have seen A LOT of chefs use gravy granules, as well as powdered mustard. I have used it from time to time to finish a jus or gravy, mostly to thicken and season. I am also very pleased I guessed all the cheats 😄

[@rollingmetal949]

I just realised. I have never heard "smash or pass" said in Ebbers accent

[@angrypotato_fz]

I liked this format a lot! I think what Jamie pointed out in the end is quite important - how much extra processed food (preservatives, added sugar etc.) we introduce to our meal by using this or that cheat. If you make another episode like this, I'd welcome more explanation on this (after the guessing phase) - to better judge the upsides and downsides of the cheats.

[@metalfortanks]

I bloody love bird's custard powder. The convenience is fantastic and I can use oat milk to make it, makes it soooo creamy, and you can just add more to loosen it!!

[@lsmithgoose]

Used every single one in kitchen work (in a pub in the UK). Also Paxo (sage and onion stuffing) can be used in other patty type things. They're just so normal to me and I forget they're *unusual* till my partner points it out. Then he learns. Mum always used Birds for her Christmas trifle and its how I like it. She also used an Oxo beef cube in bolognese to boost the "meatiness"

[@bestnarryever]

Well I appreciate the video but in my country, where there’s a lot of cod fish cakes (we were colonized by the Portuguese), there’s no instant potato powder lol so it’s really do the best with what you have hahaha On the other hand, in places where potatoes are hard to find, this is a great way to go around it, that’s why the format is so CLEVER!! Please keep it up!

[@dfeuer]

I'd definitely use dried potato powder to bake bread.

[@nancy9478]

Boil potatoes and use the water.

[@leapintothewild]

I have many bread recipes that use potato flour on purpose, including the most delicate, delicious Amish dinner rolls. And the best cinnamon rolls use instant potato flakes for the softest dough.

[@mobilemarshall]

potato bread is awesome

[@kblacksheep8618]

Many years ago I was one of those people that are very purist about food "no instant food, no ultra-processed food, made from scratch, etc." but gradually I realized that it is fine to use those kind of food depending on the application and propose. Science is a powerful tool and using it correctly can be very beneficial.

[@shishkabiscuit]

These puns are getting more painful with every episode 😂 Love it, keep it up!

[@baconmcbacon62]

I loved the video and the format! These are really helpful for home cooks in a tiny apartment where making something requiring a lot of prep can be difficult. If we can take a premade base like the gravy grans or custard powder and get a virtually identical dish, then that’s perfect. Lots of good ideas in this one. Using a dab of something premade as a base to make a whole dish is still far healthier and tastier than an entirely processed dish.

[@alashandra]

My husband's family has a holiday tradition of using up extra turkey by combining it with a béchamel sauce and putting it in little puff pastry cups and baking. They're really lovely, but the year I realized I could just grab a small bottle of white lasagna sauce instead was a game changer.

[@DownSpriggLane]

Never heard of such a thing but sounds delicious! Do you have a recipe you could share or a name? Thanks.

[@alashandra]

@@DownSpriggLane Well, they call them turkey patties, I think. Or maybe pasties? Basically, all you do is chop up some left over turkey into fairly small bits. Mix that and some small dice onion into a béchamel and mix. Add salt and pepper to taste. Prepare a small tartlet pan (the one with the twelve holes) with some melted butter and use a...probably two-two and a half inch cookie cutter to cut rounds of puff pastry to go in the bottom. Add in some of the turkey mixture, then put another circle of puff pastry on top. Brush with milk and...I want to say put into a 180 C oven for 7-8 minutes? Or until the puff pastry is golden brown. I have made these with just cranberry sauce in them as well. Or a bit of cranberry sauce on top of the turkey mixture.

[@cris_j]

I would LOVE to see more of these pro kitchen hacks!

[@dbara2017]

I feel like Mike’s takeaway from the last round matches exactly with Ebber’s takeaway from the round a couple years ago with Barry in that the homemade stuff overpowers compared to the bisto or whatever brand you use.

[@ethancampbell215]

It’s interesting seeing how certain ingredients can be used with chef approval to make midweek meal preparation a quicker and easier task! I understand that professional kitchens wouldn’t be using gravy granules to cheat their cooking but knowing that they can be used as alternatives to simplify cooking outside of being gravy is insightful and provides endless opportunity for experimentation and testing for average home cooks

[@matthewlucas7108]

I'm just glad I caught this video because I didn't know you could buy carton béchamel, custard powder, nor did I know gravy granules existed. So my take away from this is I'm doing way too much in the kitchen, and I could keep shelf stable shortcuts around that would be plenty good with the things I make! Please, more of these! I love this type of stuff!

[@itsgonnabeanaurfromme]

These things are very necessary for people who don't have the extra income and time to make everything at home.

[@elfenhexchen]

Oh this was such a great video! I love seeing those hacks/products professionals use. Please do more videos, maybe show ways for those products you wouldn't think off right away? (for example, I put a bit of vanilla custard powder in cheese cake batters. It adds to the taste and it gets a bit more creamy)

[@bcaye]

I think that could add something to pancakes or waffles as well.

[@elfenhexchen]

@@bcaye What a great idea! I'll try that next time I make waffles!

[@DanielTompkinsGuitar]

These are great. I'd love to also see the cost breakdown between the methods.

[@fergusmccarthy7736]

Accidentally had the "CC" button pressed and I'm so glad I did... The first 5 seconds were a joy... (upbeat music) (people chattering) (dishes clinking) - [Speaker] Ah, Christ Big smile on my face. :)

[@jimtheviking]

More hacks please! :) One of your best yet!

[@SortedFood]

Glad you enjoyed it :)

[@leighloebig5580]

I actually used instant mash to thicken my steak pie filling this morning. I use it all the time. I have also added custard powder to shortbread cookies and they turn out lovely. I also use it in my icing for tweed squares if I can't use egg yolk due to someone's dietary restrictions.

[@iusedtowrite6667]

Hearing Ben say 'Smash or pass' is just so cursed. It's like a adult trying to get on with the lingo kids use

[@iusedtowrite6667]

Yess. Was waiting for the video to drop after seeing the timer on ig

[@Magpiebard]

Due to allergies, 2 are out of the running for me, but I DO keep instant mashed potatoes on hand. I use them for breading, thickeners (one of those allergy/food issues is I have celiac so being able to thicken something without flour is a massive win), to add to baked goods (see celiac again) and even when making things like potato cakes and gnocchi. If I have made fresh mashed potatoes, obviously, I'll use them up. But for a one off meal such as a quick batch of boxty, filling for vareniki/perogies or quick gnochi - instant all the way. They are 99% dehydrated potatoes so I've got no issue about it being ultra processed (I am in the process of buying a freeze dryer myself so if I'm cool with doing that, no different here) and the number of ways they can be spiffed up means, thus far, no one has ever asked if what I've made is from instant. I have even, when the actual fresh mashed potatoes hit the floor (thank you pets getting in the way) one thanksgiving, subbed out a batch of instant doctored up with garlic, cream cheese and loads of pepper and no one knew. Instant potatoes all the way. Also.... last 3 years in the part of the States that I live in, you have, at best, a 50/50 shot of getting good potatoes fresh, many are just spoiled inside or the textures are off. No worries with the instant.

[@LadyNightshade]

I’m allergic to yeast… so like you many things are off my list…but yes instant potato is great for lots of things

[@ChicknSandwich]

Try powdered arrowroot or xanthum gum (powdered mold that grows on broccoli) as a thickener. Corn starch slurry as well but I'm sure you've heard of that :)

[@mariuscheek]

Since seeing the béchamel sauce on this, I've used it for sooo many things! With this and some pre-prepped ragu from the freezer, that's lasagne done and in the oven in a matter of minutes. Just a great find/suggestion, many thanks!

[@VaterAyotte]

YOU guys are simply the Beche. More of these please yes!! And I'll consider things like Gravy Grans for sauces for sure!

[@giraffesinc.2193]

Of course, do more of these videos! Love everything you do Sorted ... especially the random country dishes!

[@Dbasty6]

You really should have a 2nd channel for the food team when they prep the food. Id love to see how they make all the different stuff the guys try. Release it like a week after the main channel. It'd also be good to see the faces of the team, we only hear about them. Sorted Tech /Asst /Prep or something like that.

[@joeurbach9097]

Absolutely love this! I really enjoy learning about the cheats and how to best use them.

[@wendellgee11]

Instant potato flakes are soooooo underrated!!!

[@andycopland3179]

You are drunk.

[@wendellgee11]

@@andycopland3179 lol

[@haydeemolina5369]

It’s hard not to click as soon as I see the notification pop on my screen, thank u for the amazing content guys 👍💙

[@julia-07]

I have been using this Bechamel Sauce since years. It tastes really really good :)

[@constantsong]

"Because it would scar you" SENT me 😂

[@vanillalux6537]

Interesting but not quite sure how I feel about this being essentially a commercial for Premier Food Group without clearly identifying that.

[@mstsp9546]

Great video. Learned quite a bit too. Particularly interesting is the shelf stability and food waste. These hacks are great if you are cooking for quite a few people or a large family, but once "opened", I would be concerned how long the product maintains its taste and texture. Keep making more of these please!

[@lauriepenner350]

I changed my mind about powdered chicken stock when I started watching more international food videos. A pinch of that stuff seems to be the "secret ingredient" in almost every restaurant regardless of cuisine or location.

[@woodrobin]

"Batchelor's Smash" -- That really sounds like it should be a euphemism for something.

[@jonathanfinan722]

As someone who worked in a large hotel I can assure you that the kitchen used bought in lasagne, curries, pre-prepped veg, all of the deserts, gravy granules, powdered demi glace, pre-made custard, pre-made bechemel, frozen chips, pre-cooked rice etc etc. Basically, any that took time to make was bought in.

[@nettack]

Let's hope your rooms had a higher quality standard than your kitchen.

[@jonathanfinan722]

@@nettack no chance. They had furniture that looked like it was up holstered by a blind bus fitter in the 80s.

[@TomDufall]

I'm always amazed at how pubs and restaurants can produce such a variety of food so quickly from a broad menu, so I'd love to see more hacks, skills, and maybe even views inside a commercial kitchen or another challenge like the one before where the boys have a menu to prepare and then have to react to customer orders.

[@DanielDinhCreative]

I'd also argue that these instant powders reduce waste in some cases since people are less likely to throw out leftover cream, milk, potato skins, stock, etc. And as far as "processed" foods, technically all the examples used here are "processed" whether premade or fresh - the only difference one is processed at a factory and one is processed at home.

[@lenas6246]

lol

[@corynsboy5814]

Ooh! a bit of a think piece from the boys and girls at Sorted. That was outstanding. I'd love to see more of these. 👍👍

[@InCardiaSnoop]

Can you please start including Kush in videos? We want him! Give him to us!

[@giraffesinc.2193]

I rarely re-watch videos, but I loved this one! The pun game was perfect!

[@lewismaddock1654]

Mike and Jamie: "B Tastes better" Ben: "Ok, I'll tell you why you're wrong and why potato powder is better than the actual thing you said you liked."

[@MercenaryPen]

sometimes tasting better doesn't justify all the extra work- and apparently this was one of those times

[@lewismaddock1654]

@@MercenaryPen Oh, my taste buds would beg to differ. I always do "Bolinho de Bacalhau" from scratch, and mashing potatoes is virtually effortless. And to get a better result, well, it's freaking salted Cod, that shit ain't cheap for us to throw in potato powder. Ordinary fish cakes I'd totally use it, you gotta treat it with respect.

[@MercenaryPen]

@@lewismaddock1654 fair enough, I was merely commenting on the judgement that Jamie and Mike made on the matter

[@whiteowl4097]

@@lewismaddock1654 It depends on where you are from, salted cod is cheap as F where I am from. It is the cheapest fish on the market. I think even McDonald's uses it in their fish sandwiches.

[@lewismaddock1654]

@@whiteowl4097 Are you sure it's actual real Cod? Or is it just other fish that they salt and pass it off as Cod? Usually they do that to different types of catfish.

[@grasilium]

I really enjoyed this because it gives so much consideration to things that can help cooks who are not as able in terms of making ingredients. I think it'd be cool if you could do more about these sorts of accessible things!

[@Vyhox2000]

This video has so many great ideas that an everyday person could easily implement

[@SortedFood]

Thanks so much, we're glad you enjoyed it!

[@paulwood5803]

More videos like this please. I have just subbed, I find your channel not only entertaining but very informative to me as, I think, a very competent home cook.

[@ReTranslated]

You should do a video where the only ingredients you can get are from a typical UK corner shop. Not including the large large stores who have like express or local versions.

[@cris_j]

Except there are a lot of us watching from across the pond...

[@ethancampbell215]

Seeing these little tricks and hacks that make preparing dinner easier without compromising on quality is a great insight. Having the assurance from a chef providing these tricks lets me imagine where I might be able to utilise these tricks to make meal preparation easier which is always something the majority of us normal home cooks desire and is a leading factor as to why so many people eat large amounts of processed foods rather than preparing fresh nutritious ingredients

[@ethancampbell215]

Like I’d never have thought of using ingredients like smash or gravy granules as thickening agents outside of their primary purpose. Learning that the potato starch they’re comprised of gives them the ability to thicken other things rather than just making instant mash or gravy

[@joanclare1873]

Mr Bird invented that recipe because his wife was allergic to eggs, so I've been told. So it's better than the made from scratch if you can't ear eggs!

[@SortedFood]

Definitely.

[@invaderzimismyfav]

I love the blooper at the end. Mike I get that feeling!!

[@barbj672000]

Sortedfood is an excellent example of what I've always said. You get men together of any education, financial status or social standing and they all instantly turn 12 yrs old!! 😄

[@rachelfgonzales]

This was genuinely helpful. Thanks fellas!

[@Phoenixfuerst]

I've tried making tasty Stock/Soups from Scratch so often by now and failed equal amounts. It's a surprisingly steep learning curve to get something out of it that actually tastes of anything but hot water. So i get going for Granules. I didn't because i wanted to learn and experience the Process, not because i was expecting to make a better Product. One of the First Times i was somewhat successful though was with Ben's Ramen from the Ramen Battle with him vs. James