Testing Global Cooking Methods We May Not Have Heard Of

[@Drnaynay]

I love everyone on the team, but it's always great to see Sassy Ginger back!

[@SortedFood]

It's so lovely when he visits 😀

[@B0TJERRYX]

How do you love everyone on the team when they don't tell us everyone on the team??? Do you mean you love everyone that's in camara? Because I doubt you love the rando editor splicing the videos

[@ammaarghani8716]

Bro it’s a KZbin video why you taking everything so literally. Kmt go touch grass.

[@GronkGames]

@@B0TJERRYX If you're a true fan you'd know the team behind the camera and also that some of those in front of it also do editing too.

[@B0TJERRYX]

@@ammaarghani8716 I'm sorry. What is kmt? I'm not as old as you are boomer. Plus I speak American. Not whatever 3th world language you speak.

[@CozImHappyNike]

It is so nice seeing Mike and his stepdad getting along so well ❤

[@t_broek]

oh my lord 😂

[@yourfriendbunbury]

This means Janice is Mike’s mum?

[@Original50]

You and I have been following these boys for too long! 😅

[@angelkisses5933]

​@Original50 it can never be too long 😂😂 x

[@aishamasud5912]

😂😂😂

[@danielsantiagourtado3430]

Always HAPPY to see james again in a video! Welcome james❤❤❤❤

[@FOODIE_ENJOYER]

For Raclette, traditionally we'll have a kind of charcoal grill / bbq tilted 90 degrees in order to melt a half-wheel of cheese (easier to handle and not burn your fingers). Charcoal gives it that smoky flavour and also enables it to melt faster so everyone doesn't need to wait that long !

[@SuryaMurali]

The Malaysian cookie is originally Dutch rosette cookies which travelled to many places where the Dutch went, including the South of India, where these are called Achchappam or Rose cookies. I think it is also made in Srilanka.

[@hashinimallikarachchi9861]

Yes they are, and they're called Kokis.

[@yonatanromero7224]

We also have them here in México.

[@mondwow]

we have them in spain too ^^

[@luminoustarisma]

I was going to say, my great grandmother left her old tools, and I have them. I recognised the cooking method instantly, though the design is slightly different and I bet the ones I have are a bit chunkier. Hi from Sweden btw

[@natviolen4021]

We have them in Denmark, too. The tool is called rosettejern and there are several different designs.

[@mouchomouchomoucho3959]

The fried cookies are a thing here in Galicia in the north of Spain. Called "Flores" made for carnival. A lot bigger and yes the mold then to look like a flower. Then to be neutral and be coated with a mix of icing sugar and cinnamon.

[@danielsantiagourtado3430]

JAMES! This video just got so much better 🎉🎉🎉🎉🎉

[@martihurford]

My German grandmother always made these deep fried cookies at Christmas and dusted them with powdered sugar. She called them Eisenküchle. Loved them.

[@rushdaajaz1027]

In India, a biryani made in these bamboo tubes is also quite popular and we kind of associate the tubes in mainly a setting like that. Interesting to see its used in other countries as well.

[@SortedFood]

Ooooh..... now that sounds delicious!

[@MaoTan88]

I like that bamboo cake with palm sugar. In Singapore we also have little pastry cups which can be stuffed with stewed yam bean n prawns. They r called kueh pie tee. I've had some success changing d stuffing to mango n prawns or grapes n cheese. The shells can be bought as they're fiddly to make, similar to that kueh rose u made but smaller. Sounds like d Scandinavian one u mentioned.

[@richardashworth400]

Bobotie from South Africa. Ben will love it, it's got Bay leaves in it.

[@lindqvistsandra]

I´m Swedish and was conviced you were making struvor before learning it´s was Malaysian, not the struvor but the way of cooking :) We also make them for holidays, I only ever had them at X-mas!

[@QoH616]

Thought the same thing!

[@LouKellett]

My Thai colleague makes a spicy version of them, and I have a butterfly shaped one from France that I was taught to serve filled with chocolate ganache. I think crispy fried snacks might be from everywhere!

[@Sugarn93]

Same! 😂 jag bara; Struvor!! Ööh nähe 😅😅

[@Sugarn93]

@@LouKellettspicy sounds exciting! Have to ask my Thai friends about that 😊

[@LouKellett]

@@Sugarn93 so good!

[@tunneloflight]

For the European version of #3, make the batter thinner. Then once the finished crisps are on the plate, dust them with icing sugar.

[@christianestrauss8516]

Exactly - we have a special tool also in Southern Germany for " Rosenküchlein" translates to "rose cookies". They are about as big as the palm of your hand. They are widely made and sold on Christmas markets.

[@andreastyrberg7556]

@@christianestrauss8516 Struvor is what we call them in Sweden. Also a christmas cake here

[@elenasona]

at 11:55 - I'm from India and we used this mold for "rose cookies"

[@ShakerPro72]

There are a lot of people in the the Midwest of the US with Scandinavian heritage. We always had these rosette cookies at Christmas. They are the best!

[@karstenstormiversen4837]

We does have those cookies here in Norway as well! They are deep fried and coverd with sugar! We calls them rosette bakelse and are made and served in christmas times!

[@jeyanthanakash8883]

In Sri Lanka we have the same cooking method of Malaysia. We use it to make Kokis. The same way the Sinhalese people will make Kokis savoury but the Tamil people will make a sweet version of it. It's a compulsory dish for Sinhala and Tamil New year and also for the New year celebration or any Tamil or Sinhala traditional celebrations.

[@MegaFortinbras]

Which do you prefer, the sweet or the savoury?

[@caspersponjaa4468]

​@@MegaFortinbrasboth tatses awesome

[@AwkwardLizard]

Scandinavia does do a sweet batter cookie like these (similar size and with beautiful designs), look up Rosette cookies. They are great! Great grandma used to make them for Christmas

[@fredrikgustafson3135]

Agree. The Swedish word for them is "struva".

[@Furree_68]

In Sweden we call them "Struvor" but they are coated with sugar as well. They almost taste like a crisp doughnut.

[@Parisloverable]

My family still makes these every year and it is a PRODUCTION. Most fun to do with 3 generations involved. There is certainly a technique and but by the 100th cookie you're starting to be a pro. USA for context

[@aaronsmith5363]

Hi James, nice to see you. Come visit anytime!

[@swissfoodie3542]

Ben would be a really good teacher. I like it, that he always adds a lot of history and background infos with those videos.

[@Spawniiieh]

Have you guys gotten new cameras to the new house? It looks absolutely crisppp! Also loving that James pops back every once in a while!

[@thedj9553]

James! Woo!

[@flea0309]

The fried cookies in the shape of rosettes are also super common in Mexico, and are called buñuelos here. I make them at home and even have the iron mold. I suppose we got them from Spain.

[@flea0309]

We cover them with a mix of sugar and cinnamon and don’t use coconut milk in the batter

[@AnymMusic]

1:40 not me instantly thinking about the like 1400c bamboo salt with them trying that

[@veronikarettenmeier8733]

I'm excited to watch, my favourit show 🤗 greetings from switzerland a cake baker 😊

[@SortedFood]

Ooooh nice! What's your favourite cake to make?

[@veronikarettenmeier8733]

@SortedFood chocolate sponge with chocolate ganache and raspberrys, mushed, fresh or fancy as mousse ☺️

[@Gold_scuttlecrab]

love you guys no matter what seeing you guys pop up on my notifications it brings me a big smile

[@valkeryie5650]

Love seeing James again. Always a treat.

[@Kevin-zd5bi]

9:30 So... what happened to the ones you made?

[@JoeyJoJo36]

"As a cheethen" from Mike deserved more of a reaction 😂😂

[@AbsolutePernilla]

That Malaysia cookie has a cousin in Scandinavia (Sweden) called struva or struvor (plural) which has the same intricate designs, usually star-shaped, deep fried and then dipped in sugar. Very popular around Christmas. Do try and compare!

[@SortedFood]

Ooooh yum. Sounds delicious!

[@vbalajisudha]

There is also a version in South India as well. The origins of this cookie is from the Dutch settlements which explains the similarity

[@MegaFortinbras]

I know of a Dutch version, I forget what it's called.

[@momma636]

@@SortedFood Oooh it is, i have never made them my self since i don´t have the iron for it. We also have another cake called klenor or klenäter depending on where in Sweden you live. And the dough can have lemonzest and or cognac in it. ou need to try the swedish christmas table from savoury to sweet so welcome to Sweden for christmas

[@DIYTAO]

@@SortedFood Have not seen those in ages, but Rosettes are made in Finland too. Not much surprise since we are next to Sweden.

[@doubleucommadj]

Couldn't click fast enough on the thumbnail of Mr. Currie!!! Hope y'all are well!

[@intricateearthling8388]

James + Gadgets! I never clicked so quickly on a sorted video

[@Getpojke]

The 4th, Raclette is such fun. You can get much cheaper tea-light heated ones that do single slices at a time. But as well as being good for dinner parties, they come into their own for intimate suppers for two! 🧀 Brilliant episode chaps, I really enjoyed that. Was fun seeing Mike & James enjoying odd cooking methods I do regularly. I remember watching a video of Michel Roux Senior cooking raclette at home, it was one of his favourite dishes. I thought that I had to give it a try & he was so right, brilliant fun.

[@hogie48]

5:14 Editors did Mike dirty lol

[@KillerCornMuffin]

Easily the best episode in the series. All of them were really cool!

[@alexandrapereira4051]

The third one we have that in Portugal 🇵🇹, after the frying you put sugar and cinnamon. It's usually eat on Christmas time

[@kerlyenai]

Parisian, here. I'm obsessed with canelés (and so is pretty much everyone I know). I did not know, however, about the traditional beeswax coating. Also that raclette machine brought back so many memories! Thanks Sorted!

[@josephfelldown]

James and Mike!! If yesterday's video was a step back in the right direction, this was a massive leap. (The nervous minute or so between seeing James on the thumbnail and confirmation there wasn't audience was stressful in a way Sorted shouldn't be though.)

[@katyciula3715]

I'm 63 and we have used the deep fried cookie iron since I was a little kid. I think it started with my Polish grandmother. We call them rosettes. We usually put a bit of jam in the center and sprinkle with confectioners sugar. Loved by everyone.

[@acrown70]

JAMES! good to see you.

[@khaleesiknope]

Always happy to see James visit!

[@BransRants]

its the GINGER SCOT, does this mean he is back OMG yes, i miss James

[@MazzyJC]

So good to see James again. Does he like the new digs? I've seen a cheese melter one a lot larger but you sit it in front of your open fire and heat it until the top bubbles and gets little black bits on it. You tilt it and the cheese just runs off. It looked so much fun.

[@battiekoda]

7:40: ...Shiny, almost waxy...." No, no Ebbers. Actually waxy.

[@Jane-bda1]

It’s always great to see James visit. My mother used to make a variation of the fried cookies back in the 70s and they were dusted with sugar. Always a treat.

[@rosafitzgerald4163]

Hello guys from New York 🎉🎉🎉🎉, welcome back James 😊😊😊😊🎉🎉🎉🎉

[@user-qs1xz2mx6f]

I love you boys! Never ever have seen a cooking show with so many happy guys. Thanks, please don't stop! And it's also nice to see Ginger again.

[@bloodybaronesse]

Great video idea, plus it's always a treat when James is back!

[@Greendogblue]

We were mad about the live audience and they knew exactly how to make us happy again- with James

[@psibiza]

Great video, gread gadgets and seeing James again is always great!

[@Argendriel]

We had one of those big Raclette scraping things way back in the day but it always took sooo long to get a portion for everyone when you had a bigger group. So these days most people have those little Raclette table grills where everyone gets a little pan and you can use all sorts of cheese, not just Raclette cheese AND you can fry meat and veggies on the stone top above the cheese as well.

[@EdinMike]

Great to see the “Scottish” hunk back 😇

[@learnanythingcom]

Love your work glad to see James back ❤ I’ve also got a video idea - You should Do a pass it on only using pretentious ingredients from pretentious ingredients, videos and gadgets from gadget videos

[@lindalooloo12]

Yayyy, James gets to see the new studio.

[@cathrinejohansen7506]

Hey in Norway we do the like malaysa batter coocies kuih loyang,here we call them Rosetter (Rosettbakkelse) and we fry /fritters them in lard then cover them in light powdered sugar. These are made around chrismas

[@TheHeraldOfChange]

Yes! One from just across the gutter, and perfect for Xmas time - Feuerzangenbowle. Also for consideration, you can use it over an open fire, a gas flame, or even on an electric hob or ceran top the yanks call them pie irons, but in Australia we call the Jaffle irons, and the toasted pockets that they produce are called "Jaffles."

[@Erdnussbuttertoast]

i had my final oral exams for the 2nd state exam (and probably the last exams I'll be taking EVER) today so getting this video as a treat afterwards was great! 🥰

[@nedflndrs3680]

Congratulations! Does that mean you will be back with your videos? I love them!

[@tastymedleys]

Perfect timing, I was just looking for a video to watch while cooking!

[@SortedFood]

What's cookin?

[@tastymedleys]

​@@SortedFoodQuick and easy quesadillas because Mondays are hard!

[@willsonitall2]

So so excited for your next special!

[@estherheyer2863]

I can't believe I'm this early. I needed this! It's been a stressful day. ☺️

[@SortedFood]

Now you can relax 😀

[@buddhimalramanayaka]

11:56 We have something very similar here in Sri Lanka called "Kokis" (Your guy at Hoppers knows about 'em ) very similar the arm is attached to the center of the mold instead of to a side. It's really easy to make. We use an eakle ( stick on the middle of a coconut leave) to help loosen the mold. And we also use a rice batter. If the mold is sticky, we use a piece of Malabar tamarind in a bit of water and boil it with the mold in it.

[@johncollins7631]

Yay James is back.

[@spenserchen5926]

The Malaysia cookie was so satisfying to watch. All of the cooking methods were very unique!

[@stone5against1]

Love how Mike is eating more and more cheese and not making faces anymore. Shows how foods can be an acquired taste, as long as you take the time to taste it once in a while

[@mirzamazlan9826]

I am Malaysian n yes that cookie very delicious eat with coffee or tea. Thank you SortedFood family for promoting our tradition

[@Teauma]

In France, raclette is pretty widespread as well, but most casually at home, people buy a round contraption that's like an oven with tiny individual pans for sliced raclette. Very social and festive. Works great with morbier as well.

[@UnicornPastelPrincess]

i got 1 right away, I watch a lot of bushcraft stuff on KZbin and a lot of them are in places where there are lot of bamboo and I always see them using it as a way to cook, catch fish, collect water, and use it to move water around like a bottle it amazing all the stuff you can do with Bamboo

[@xPattyJonasx]

This is so cool, I love this format!

[@spikeripper1]

This was cool I wish they would do old USA recipes like shoo fly pie or funnel cakes some really old American food should be fun to see these guys try

[@DaleyKreations]

In Canada we have "raclette grills" but it is basically a big stone grill top (you can get non-stick one too) on a heating element and then these little single serve scoops with individual scrapers. So you can grill things on top OR you can put your potatoes, bread etc in the little scoop, cover it in a slice of cheese and then slide it under the heating element to melt.

[@EmmaAnimalWelfare]

Raclette is so much fun. Best dinner party activity - especially at New Years 😍

[@KoraRubin]

I'm so looking forward to my new year celebration and the Raclette! 😍

[@Getpojke]

These are always fun & interesting.

[@celosy]

James! The new studio is now officially a happy place for me.

[@waynedaniels1243]

Now we’re talking! Welcome back James 😊

[@FrenchieLulu]

Nom nom nom - being French, this episode speaks to me with the Cannelés and the Raclette🤤

[@SortedFood]

So good 😋

[@trevorgreen7324]

Welcome back James. I’m half French. We have a raclette machine that’s an ancient monster. It sits in the centre of the table. Rather than one huge block of cheese. There are slices, and everyone gets what can only be described as tiny little pans. It’s all about individual tastes. Of course melted cheese, but charcuterie in, under or on top. Same with the potato. Gorgeous, fun meal.

[@user-qs1xz2mx6f]

In Bavaria we have a Rosetta iron, which we first dip it in very hot oil to heat the iron, then we dip it short time in a batter. Then we put the iron with the batter in the hot oil again until it's slightly brown. Afterward, you roll it in casted sugar. Raclette is a staple dish on new years eve in many families as well as fondue.

[@KonstantinZilberburg]

in Austria Raclette is often served on the christmas markets, it’s scraped on a piece of rye bread with some chopped fresh onions

[@kuriseon]

We once rented a raclette ‘racleur’ that wasn’t adjustable in height, it would just swivel out of the way. It made for a very stressful eating experience, glad to see there’s adjustable options as well! Thanks for sharing boys!

[@bramvanbellingen4534]

13:43 in Sweden we have something called (struvor). Mostly made around Christmas.

[@christinaclark9754]

Really liked this video. Hope these keep coming.

[@hcdhcdhcd41]

Finally some Switzerland representation on this channel :) need more of that

[@melissalambert7615]

Nice to see some color. Nice to see James! Have a set of the Scandi rosette makers. Many shapes. Basically a Christmas treat. Always wanted to play with a raclette. Many years ago they would face the cheese into a roaring fire. Pull away and scrape.

[@kikidee1969]

The Malaysian cookie, there is a German old version of this I learned in culinary class centuries ago, called Rosenkuchen (rose cake). Loved them so much, but the irons were only available as an heirloom if you were lucky, they were so old fashioned. Now we can make them again since the onset of international online shopping 😂😊😊

[@bastiwen]

As a Swiss I'm really happy to see raclette featured here, especially since it's the speciality of my canton of Valais. I do have a few notes though: the most common type of grill like that is the one where you can put a half wheel of cheese under, we eat it all year round but often during summer instead of barbecue, we also NEVER eat meat with raclette. The meat is usually eaten during the apero before the actual raclette :P but you were absolutelly right with the potatoes and pickles (usually small pickles, tiny pickled onions and pickled chanterelles)! Fun fact: we usually drink hot tea with it to avoid having stomach aches caused by the cheese solidifying too quickly inside.

[@missitheachievementhuntres560]

yay for James being in the kitchen again. I hope that we will see poppy soon again too :D I know different, as not one of the boys previous, but she is so bublly and lovely :D

[@wolfblackstorm]

Can’t wait till the castle chaos! Good to see our Favorite Ginger friend.

[@Mark-jp9dz]

As a suggestion - How about a Mongolian HotPot. Cooking using charcoal, the funnel from the burning coals is in the centre, and the cooking container surrounds the funnel. You put a good stock in the container, then everyone has a little wire basket ladle to dunk the selected meat/vegetable into the stock to cook. When the meat/vegetables are finished, an uncooked egg is dropped in the stock, and this is stirred around, and you have a wonderful soup. In early 80's in Sydney, You could order a complete meal to be delivered to your home, and they brought, the burner,, ladles bowls, charcoal, stock and all the meat/vegetables already prepared and cut up ready for the meal. They collected the clean implements the following day.

[@swissfoodie3542]

Well done with the Raclette lads. Traditionally, its served only with boiled potatoes and pickels. And sprinkled with raclette spice or just paprika.

[@angelabarba4367]

We have the fried flower cookies in Mexico too, they're called "buñuelos de viento" and are usually tossed with cinnamon sugar.

[@srice6231]

Those all looked wonderful!

[@dwaynewladyka577]

I've seen survival/bushcrafters cook food in bamboo tubes. Pretty neat way to cook. Cheers!

[@lanzji1345]

The raclette machine you have is meant not for round, but for square cheese blocks. More traditional machines are a little bigger, and you can fix half a cheese under them. Even more traditional, you have a fire, on the alp, like the cheese beside it and turn often. Best is, when the cheese gets really bubbly, and even better, some piece of the crust gets browned.

[@Getpojke]

As it's approaching the festive season, could you do Dutch "Gourmetten"? A nice way to communally prepare & eat some very delicious food.

[@DerNesor]

JAMES ! Good to see you!

[@LisaJedi]

I'm from the US. My mom made the florette fried cookies at Christmas. She did a lot of German cookery, so I wonder if it didn't come from that side of the family?I inherited her set of irons (there was one for canapes, too) and made them when I was first married, in the late 70's. Perhaps using wheat flour is less fiddly because I never had any trouble making them. We'd sprinkle them with icing sugar before serving. Thanks for the blast from the past!

[@mammabear1189]

When I visited Bangladesh as a little girl, we used bamboo as a pestle and mortar to make berry chutney (Jujube berry). Fresh coriander, fresh green chillies, berries from tree, salt and charred garlic. I believe that, juice from bamboo probably made it extra tasty. Chutney like this eaten on its own as a snack. So many fruit variations! Adding mustard to it sometimes too. You guys should explore more Asian fruits 😊

[@coal.sparks]

Around 7:20 James is so very James. "Oh cool!" to beeswax. :D Missed that excitement over cool tools and irritation at crappy ones. I've a couple weeks of back episodes to watch (which is great since I'm home sick) so please tell me there's a gadgets episode with him?

[@rosebomb]

18:33 The *cows* make the cheese!?

[@BlazeMiskulin]

The second one is very familiar to me. Germany has the same thing. A sweet batter that is fried on decorative irons, and dusted with confectioners' sugar. I'm sure there's a German name for them, but we just called them "rosettes". Very common at Christmas time.

[@tanyamartin1388]

I have make canele and I have made the fried flower, dusted with icing sugar and drizzled with chocolate. I made them as a child with my mother in Australia where there was a growing Asian influence on our cooking in the 70’s/80’s. Another throw back gadget/method is the waffle iron. I’d love to see you give that a go. It was a camping staple as a kid.

[@Original50]

James looked so happy when he saw it was Canallé. 👍