The tables have been turned today as Ben is set the ULTIMATE CHALLENGE. With Jamie and Ben left alone in the studio, what better than to task them with another recipe from the 160+ year old cook book, Mrs Beeton’s Cookery and Household Management?!
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I’m a culinary student at le cordon Bleu Paris and am graduating September of this year. I have been watching for a couple of years and thought it would be a cool video to do 2-3 recipes from the 3 different level( basic , intermediate, superior) but they have a similar set up as culinary school practicals and see how the basics do as the recipes get harder.
Great episode! I think it’s a pass and definitely fun having Ebbers and Jamie together, alone lol.
Also, thanks for the spin around…would love some insight into the set up and cameras.
You guys should definitely try and have Dylan Hollis on for one of these episodes some day. He's the undisputed master of old cookbooks, and I'd love to see both you and him in a video together
1. What a waste of beautiful duck!
2. Jamie's comment about ordering in France reminds me of the time my Dad avoided ordering the 1 item he thought must be tripe. Ended up with something soup like…only for Mum and Dad to almost finish eating before realising they had eaten each others meal…and Mum had ordered the tripe dish! 😂
A choux paste would rise because of the eggs. There are no eggs here so I doubt the rising that Ben implied with piping would actually happen.
You should collab with B Dylan Hollis and make something from his new cookbook Baking Yesteryear. I would love to see that!
My Russian spouse and I were excited when they said "zefir," then incredibly confused 😆
The film crew should interact more they are so fun.
Jamie butchers the duck, while Ebbers butchers the French language 🙂 what a pair!
I'm sure it's delicious, but the look of the finished product is giving me ze-fear of duck.
Hi guys, If I were to make this I would remove the meat from the duck that I enjoy, like the breast with the skin cooked medium rare. I would remove all the bits of meat that stick to the bones to make the mousse (or Zephyr as the air goblins would call it) and make it all in one, rather than the fussy timbales. I'm used to this kind of cooking from Julia Child's French cookbooks. Although Julia was conciously trying to be less obtuse. This was fun Jim Oaxaca Mexico
I enjoy every video that you all put out, but this one made me literally LOL to the great confusion of my dog several times.
This is far too complicated to make at home unless you really really enjoy cooking something special.
It would be cool to cook a recipe that is in that cookbook that is also in Le Repertoire de la Cuisine and compare the results
Heads up! Spam bot in the comments! Don't click any links, folks!
Love this series, some of the dishes are just so daft 😀
Love the chef and normal chemistry.
Congrats Mike!
That wobble when Ben turned the duck out to n that plate 🤢
gotta say Jamie, well impressed with your duck deboning skills!
Nope not for me
"The first time on the internet". And almost certainly the last.
Hahah in Eastern Europe Zephyr is a sweet meringue/marshmallow like treat made from apples and sugar, definitley no duck 😂
Looks like canned meat. You may be on to something. If some people love Spam, they may love this. Uhhh…I hate Spam, but that's just me.
Now the "ducky thing" it will be called "quack quack"… I had to stop the video because of laughing so hard!
And these are some great knife skills by Jamie.. He cut the duck amazingly!
a lot of older food has really bad texture being very soft and mushy overall. at most you are getting lacy food but consider dental in the 1860s. most of the people with money likely didn't have any teeth left, had dental pain or fake teeth a lot of the enjoyment of texture comes from the bite down that is lose with these situations.
id ditch the cherry and replace it with quince paste.
I know there was a chef (Ben) involved in "recreating" the recipe this time but I think I would've also liked to see Kush and/or the cooking team's own interpretation of it for a comparison. How similar or different would their brain have worked through making it?
Also Ben saying chou but the cc constantly saying "shoe". 🤣 Sorted Food, if you need a better caption writer please hire me. The number of mistakes I keep seeing, especially when Ben uses a French term, is both ridiculous and funny but also a bit exasperating.
A panada can also be a very thick roux, generally used for making croquettes
Jamie think ducky 🦆procreation 🤭🤭🤭
Man, British food is weird
I'd love a follow up series where you made a gourmet modern version
quack quack lol
Congratulations Mike!! 🎉🎉
I love this book. Sometimes you need to know what to look for in a footman and how to properly instruct one’s maid
Quack, quack, say no more, say no more!
May Mike have fun being a father.
“It’s just like cooked pate” as they taste test the cooked pate😮😅
And the "Quack Quack" meme was born
Wow. The area where all the cameras are is substantially smaller than I imagined it
In spite of yourselves, you kept nibbling at it, so it can’t have been too bad. Seems a lot like some of the molecular gastronomy foam things.
Petitioning to get Kush in a Pass it On!! 😂😂🎉🎉
Why did ben just pronounce Mirepoix as "Mira-pwa"? … It's pronounced "Meer-Pwa" You'd think a chef would know that.
I laugh when he complains about no time or temp. 160 years ago you had “fire” “less fire” and “coals”…lol
Way too much work, for the finished product. The video was fun as heck to watch, though. So keep making these ridiculous recipes.
^-^
Meanwow tie the bow.
This is SortedFood at its best, videos like this are the reason I love this channel and look forward to the notifications
Need a video where you guys cook for the crew to judge you