It's so on brand for Barry that he not only knew the premium egg right away, but he could even name the brand.

Man I am getting impressed by Barry’s palette nowadays. Not only the high score he got, but the fact that he has good reasoning behind each choice shows he actually has been improving.

I'd actually like to see a "substitutions" taste test... I've got some new dietary restrictions and I'd like to see about taste testing substitutions to see how they stack up against original.. there are a lot more diabetics in the world... Plus heart diseases etc.. so cholesterols etc... or flour types... things like that.

if a blind taste-testing badge exists, Barry definitely earned it. He guessed everything correctly right away.

One of the things Budget Battles has taught us is that a chef (or well-trained cook) can close the gap significantly when it comes to ingredient quality. So, another thing to consider is "in this dish... am I someone who can get the most out of this cheaper ingredient or do I need the support of the premium?"

I know he’s been doing this forever, but it still makes me giggle to see Jamie wear his glasses over the blindfold. ❤️🥸

We're just gonna pretend that they didn't slip in a whole new GORGEOUS set into the video? Looking forward to the next battle!

Jamie (dead inside): "Tell me Ben, where did the marigold come from?" Ben (an accomplished lad a bit too chuffed about what he's about to say): "Me flower beds." Jamie (regretting his life career): "Right." Editor (a comedic genius): CONVERSATION OVER

“…and which of our home cooks has the more talented tongue.” - Benjamin David Ebbrell, 2021. Give us time to breathe before you launch an innuendo.

Aged Basmati is much more aromatic, reduces moisture content while being cooked, the grains become longer, and it usually produces better results. Ben was right.

This whole test really does prove that what you're cooking should determine the quality of your ingredients. Making fresh bread? Use the expensive flour. Just dredging some chicken? Budget flour is fine. Use high quality eggs when making omelettes or eggs by themselves, not mixed into a batter.

3:40 I love how Jamie asks a good question that'll help him improve, it shows he's genuinely interested.

The new kitchen looks amazing! Can’t wait for the next Normal Battle now with all those hobs (Just make sure Barry doesn’t leave them ALL on)

The new kitchen is beautiful! I've been waiting what seems like 2 yrs now to see the makeover. Few questions. Does the sink actually work now? Did you get a replacement rice cooker? And is there coffee liqueur hiding behind those cabinet facades or are they actually cabinets?

Barry’s tongue needs to be appreciated so much more!! He has a great palette and I bet if he was challenged against Ben, he would be just as good.

I love how cheerfull Ebbers is whilst declaring: "We are looking at eggs!" 😂 9:05

Barry named the egg brand! he is honestly so underappreciated

I used to care for the hens at my son’s school. We used to provide them with chicken grit which contained seashells and it’s for the calcium to help the girls build the eggshells. It’s really quite important!

During the beginning of the pandemic, my supermarket was practically out of flour and I had to buy flour from a local mill and the difference was incredible. The only problem is that I was not the only person that discovered them and now they struggle to met demand.

Barry deserves some love here. A badge perhaps? Just look at Ben's face when he feels the rice.

They each have their own hobs now! I love the new kitchen set-up, boys!

Barry identifing the exact type of egg based on color ofbthe omelet is insane

I know everyone is talking about the new kitchen but I think the new lighting and colour grading looks amazing as well! Nice work production team :)

Barry: "eggs are one of the things I spend my money on". Along with salt, flour, olive oil, meat, vegetables, bread, air...😜

I've never related more to Barry in my life than the moment where he kept shoveling rice into his mouth to the point where Ben had to tell him it was time to move on.

As a man of mixed eastern and southern Asian heritage, even on a budget the one thing we do not skimp on is good quality rice. We buy a Chinese brand for normal everyday white rice dishes and a different brand to the one used in this video for basmati dishes. And a rice cooker is absolutely essential for quality rice. You cannot achieve the same results in a pot or oven.

Benuendo continues: Ben: "Very talented tongue" Barry: "That's not what I was after" *eyes closed embarrassed dancing" Me: "Laughing my head off" *drags brain out of the gutter*

The problem with including Barry in these is they just keep taking the ingrediants from his house.

I foraged some wild chanterelle mushrooms and was blown away by how amazing they tasted when sautéed with some butter and onions. And the best part is they were free!

Love the new kitchen boys, I wondered during PIO Live when we'd see it here, can't wait for the first battle.

The absolute BEST tasting mushrooms are the MOREL mushroom. I go to the woods every year to hunt for them. My best year was 2 years ago, I collected about 25 pounds of morels. I then proceeded to put alot of them in the dehydrator. The rest was incorporated into a bunch of different dishes we served at a family gathering. It was wonderful.

It'd be great if you could add a mid price-range ingredient per round as well. Not only isn't it a 50 / 50 chance to guess right anymore, but we could hear if there is a good middle ground to stand on for many things.

I always always use burford browns for making cakes like a classic victoria sponge it makes so much difference, where I use more flavours so if I made a chocolate cake then the eggs get lost so I’d maybe go slightly cheaper where it doesn’t make too much difference, but if I made more money I’d always go premium eggs 😂

Premium Ingredients is all about Barry. And of course, The Spaff is wearing glasses over the blindfold 😂

Maybe a throwback review of the "Chefs Recommend Kitchen Equipment" episodes to see whether the more expensive options have survived wear and tear better than the cheaper options?

Putting Barry up against one of the other normals in Budget vs Premium, is like putting Spaff up against one of them, and only talk about steaks, it's just not fair :P

This video is a blessing. I've been having such a bad week and y'all make everything so much better. I love you guys!

I'd love to see Organic vs Non Organic of the same brand. Discuss all the things such as how they are grown, how they need to be washed.

Since Barry seems to be the premium ingredient connoisseur, it would be great if he brought some of his own items in from home for the others to try.

Barry's little happy seat dance the moment he takes the first bite in round 2 is everything.

These are always so helpful! Can’t wait to see what Baz has in his kitchen today 😊 Also ofc there was a bennuendo within thirty seconds. Perfect.

Hard one I can think of considering the heat we've been having the last few days: Ice. Something you probably don't think about but you can get some vastly different prices and qualities, especially important when making cocktails.

I'd really enjoy watching you guys team up with Don from Mei Leaf to have the "normals" try to create a dish for specific types of tea. There could even be a tea badge once they master all the types of tea: green, white, yellow, oolong, pu'erh, and black. Plus, it would be great informative content since Don knows so much about tea! I always enjoy seeing new notifications come through for your videos, guys. Love (don't make it weird) from Oregon!

I’d love to see a chef version of pick the premium, seeing Ben be so confident and get one wrong would be great!

Was so distracted by the small hint of facial hair on Ben I didn't even notice the new kitchen set up 🥳

An idea for Recipe Relay: Soup or a one pot challenge. Caveats could either be: You must add something in your time or you must create an accompanying side like bread or biscuits etc. Reason why I say this is because of all the wonderful seasonal veg coming along now and it's all PERFECT for soups!!

As an american who doesnt eat alot of eggs, I always spend the money for the free range/ mobile coop eggs. I dont go through them very fast, and it makes me happy to know that the farmers im supporting are trying to have better practices. Happy chickens make me happy. I wish America had the same farming standards as EU

So I’ve been watching Sorted for the past few years. I’m American and from watching these videos I keep using British slang while cooking. When I was home, my mom was very confused when I told her to turn the hob on 😂

Yay! The new kitchen / studio setup is in the video. 😁 Looks amazing btw! Looking forward to some battle videos.

These videos are always such a great way to breakup my week, they’re the only reason I look forward to Wednesday’s

I love seeing these, it shows that you dont always have to spend a lot of money on premium ingredients to get a premium product, not always

Love the warning on the Inside of the egg box when they're looking at the QR code: Allergens: Egg Thanks for that info Sainsburys, really helpful... (And yes I know its a legal requirement, my son is allergic to egg, but really?! If you need the warning that egg may contain egg, then quite frankly the gene pool doesn't need your DNA)

"We have excellent farming standards in the UK" Me: *cries in failed US attempts to legislate for any meaningful changes for even free range animals thanks to lots of loopholes intentionally left in the bills because of lobbying

Sorted, y’all have inspired me to expand my cooking abilities. I’ve always loved cooking but I used to always buy premade ingredients like pasta and different sauces. Watching y’all’s videos inspired me to start making my own because if mike, Jamie, and Barry can make those ingredients in less than an hour, then I can too. Thanks for putting out amazing content and I can’t wait to keep watching. P.s.: I’m definitely going to be asking for the sorted club for Christmas

Testing basics is actually really helpful. It's one thing to splurge on a premium product that you know is already a little pretentious (a hot sauce or what have you) but it's very hard to know when you're standing in the market aisle whether it's worth the extra money on something you need regularly.

sea shells maybe use as grit for their gizzards to grind up their food when it gets into the gizzard since chickens don't chew their food with their mouth

"Most talented tounge" oh Ben, I sure do love your inuendos.

The new kitchen looks absolutely GORGEOUS!! Can't wait to see them use it

Y'all mentioned the shells that hens eat. Not very pretentious. Most chicken keepers offer their hens oyster shells, as they don't have teeth, and the little bits of shell stay in their crops where they grind the food with small pebbles. The oyster shells getting ground down over time by pebbles in the crop, giving the hens a constant supply of calcium. If not offered, hens will pull from their own bones to get the calcium needed for the shells, resulting in health issues. I currently have 8 hens, and it's fascinating to watch them eat the shells. They don't eat them everyday, only when they know they need some added calcium. Very fun. 😊

16:18 - We raised laying hens for a few years (and will again soon) and they ate a LOT of flowers, we had blue, green, orange, and many other color shells.

The new kitchen looks wonderful! And much more convenient and useful for your cooking competitions!

VIDEO IDEA: making nostalgic childhood dishes gourmet

I would love to see a Pick the Premium where they use the ingredients and prep the dishes themselves. It would be cool to see if they could tell the difference between the flours as they work with it!

Oh, and as for the eggs - marigold and paprika are for the darker egg yolk color (as people tend to associate a darker yolk with a higher quality egg - not necessarily true, but often true). Sea shells are for the calcium. Other animals eat shells or bones for calcium as well. Even deer will gnaw on a bone they've found in the woods if they need the calcium.

To be honest, those "staple" ingredients, I think are where I'm most comfortable spending extra money... a lot of them are just a few dollars more for the "premium" version, and they're things that I use almost every day, so instead of just lifting one or two meals, they improve the overall quality of almost everything that I make.

Ageing rice is more about how it cooks then how it taste. Ageing it in a sac let's the moisture content drop which makes it less likely to become sticky when cooked. Aged rice also requires more water generally then new rice for the same reason

Been anticipating the new studio for a while now. Looks GREAT!!!! Can’t wait to see an ultimate battles in there with all the normals

Jamie within half of a mile of something that can be used to make a sandwich "I sense bread"

“B looks like the rice I use at home, and that is not premium.” 😂

It’s like a blind cold version of Barry Lewis’ cheap or steep, would love to see a collaboration of the two with Barry and you guys! My two favourite KZfaqrs

Love this series. Also really enjoy seeing Ebbers embrace his inner quiz host more and more.

I'd love to see you do this for special dietary needs. Like comparing two gluten free ingredients, lactose free ones, sugar substitutes etc. Now that there's more variety on the market it's hard to figure out which ones are priced high because they use to be the only choice and which ones are priced high because they are worth it.

I love how Jamie's strategy seems to be "both taste the same, I'll just guess", while Barry can actually give reasons for his choice

*ooooo* Dairy? Have you done dairy? Don't recall. Would love to see different levels of common milks to see if price is worth the flavour.

I get home from work (Nurse) and click straight onto any new Sorted video, while I have a relaxing cup of tea. Thank you @Sorted for helping me to relax after a hard day.

This is my favorite type of your videos, I think! It feels really useful to be thinking about where to economize and where to splash out.

I'm going to keep saying it: the guys need to make kroketten (croquettes) and perhaps somehow elevate it as a contest? :)

I would really like to see follow ups on these episodes where both variations are put out on the table for pass it on and see if the guys choose the premium or go cheaper using their previous knowledge of price and taste differential

I'd love a video where Barry must decide almost a 'Good Better Best' scenario but instead 'Poor, Premium and Pretentious'.

Premium vs cheap whiskey. Except sometimes they're identical. Same with wines. Eye opening!

Damn, that is a Gorgeous facelift you gave the set

With the mix of "premium" mushrooms, all that Barry was able to get out of the dish was it was "more mushroom-y." He had a LOT more to expound upon with the aged Basmati rice. Was it because the different types were mixed together?

LOVE these episodes - along with the Pretentious Ingredients shows they help me understand where to spend and where to save.

I love how even when blindfolded the boys face Ben to talk to him like they're making eye contact

I think with the mushrooms those were really more of, what type you want. They're completely different mushrooms with totally different flavors, vs the same type produced differently. So if I were to use the wild mushrooms, I would be wanting a dish to show off the depth of flavor, especially if using a mix of them, say a special dinner specifically. As far as the rice, when it comes to basmati, I'd totally go for the premium on a regular basis, I love the flavor of regular store basmati already, so I can only imagine the flavor of a more premium brand would be divine! Flour I wouldn't bother going premium at the moment, because I'm a horrible baker ahahaha And eggs, hmm I'd love to try a more premium, definitely in an omelette would be really tasty, and maybe as an ingredient in certain things, but that would also be more, special occasion or just to splurge every once in a while.

@SORTEDfood Guys...as much as I love you and would prefer not to have my hubbie be right, when he said, "In a premium vs budget battle, you can't compare Chestnut mushrooms to mixed 'wild' mushrooms - that's like comparing oxtail to ribeye!" I have to agree with him.

Honestly i guessed from the start that Barry would guess more right. He likes the fancy stuff but the flour was really difficult, because you have to know to notice that

Gonna miss the normals fighting for a hob in the next battle, now each of them have their own

Since covid (and spending time at home) I've been alot more focused on my meals. Where before I just got cheap stuff and prepared it a day or so in advance I now spend alot more money in the grocery store to buy quality and often times seasonal produce. "Make it worth the calories" is what a friend told me and it's something that I've been living by since early 2019. We spend so much money on luxury goods and rarely consider what goes into our bodies beyond "it tastes good". Be willing to spend more money in the grocery store! Where it matters! When you're making an omelette buy the good eggs. When you're baking bread buy good flour! Make the "stars" of the dish really shine!

Barry was already on the case with this one when he not only spotted the premium eggs but named them as "Burford Browns!" This is a chef emerging into the competive world of flavour filled dishes. Well done... oh and I will always go premium bacon as I cook a lot of breakfasts. Oh and premium tomatos - I only use Italian peeled plum toms.

Give Barry a blind taste testing badge/food identification badge, he deserves it!

Jamie lost because he never buys premium food so he doesn't automatically know what it is supposed to taste like.

It's nice to see puberty has finally caught up to Ebbers. Next week it'll be a full beard.

I watched a show about labelling eggs. Cage free hens can still be residents of an overfilled, windowless, concrete structure. If they put up a loop of fence enclosing a half circle of dirt outside the door, the chickens are now free range. To get really natural eggs, you need to buy from pastured chickens. Corn is a supplement to their normal diet of bugs and whatever is growing in my garden at the moment. I don't think there is much difference in baking, but for eating as an omelet, the taste difference is enormous.

Love love the new kitchen guys! Looks beautiful! 😍

I'd love to see premium tofu or vegan ingredients to really shake up the boys!

Definitely would spend on the mushrooms. Chanterelle for one has so different flavor and really strong when used in sauces for example. You never get that taste from your normal all year grown mushrooms. Tho never bought any, bloody expensive. I just go to forest to gather me own :P

i watch sorted nearly everyday out of habit and never comment but i got to say the new kitchen looks absolutely brilliant! im so excited for you all and can't wait for you guys to break it in, in the best of ways of course!! must be crestened with a huttlestorm

I cant be the only one drooling that ABSOLUTELY BEAUTIFUL NEW KITCHEN DESIGN

I'm so happy you showed the big taste difference between a standard and premium basmati rice for a small price difference. A real eye opener