Barry is a cheater at heart

Barry will do a Barry any chance he can. 🤣

He deserved to lose his Spice badge!

Wrong he was right they are both gelatin. He correctly pointed out the deference was in the gelatin used.

three things are certain in life, death, taxes and barry trying to cheat at whatever competition they're doing

Too much salt is almost unrecoverable without making huge compromises, best tip is always: „you can always add, but you can never take away.“

I think they had one like that, maybe it was in pokerface

​@@dr.albantross1686so just add more of the thing you're making

I find egg or potato generally fixes too much salt, but it depends on the food being made

Oh that's so neat! Where did you meet him, if you don't mind me asking?

100% 😂😂

Haha we’re a big fan of this one!

Yeah, I think i need an Ebbers to help with that.

No fun!

@@233Deadman there's a video which Ben did with @clickfortaz last year which is exactly this. He went over to her house listened to all her complaints about why she doesn't cook, rummaged about her kitchen and then made her a meal. What a dream

Yep, I think it is that the cooling creates resistant starch.

This exactly! The recrystallized form of the starch even has a reduced nutritional value because our enzymes aren't able to break it down into the sugar components as easily. For that reason the method of cooking rice, letting it cool, then reheat it and only then eat it is sometimes advertized by dieticians as a way of reducing carbohydrate intake without eating less. Same thing works for potatoes as well. In pasta it seems to be a bit different, though I don't know why.

People wearing continuous glucose monitors have proven that this is hugely variable/individual and doesn't 'resist' the amount of starch absorbed as glucose I the small gut for A LOT if people. This has also poked holes in the reality of GI tables

What a load of shit

@@jimhusband8544 get out

THIS

I hadn't noticed, now I can't unsee it

I'll never be able to unsee this now and I'm not sure if I should blame or thank you. Good eye!

omg i never noticed that before

I can’t unsee this now

I was sitting here mesmerized by it at the end of the video!

Barry needs to be called out on cheating more often. Also, messing things up for others.

Mike gets a pass on soooo much. Chowder head should have neen called out...

Also better lighting, no?

@@DizzyBusyabsolutely!!

Ah thank you, appreciate you!

I think between the lights and cooking they could use an air conditioner or something. Ben especially gets red in the face and I worry for his blood pressure. 😮

I don't remember the video, but there's one where they're watching old ones they did and it was green pancakes and whichever one of them is watching says 'Who colour graded this, Jamie?!' or something- and I think that's one of the first times I started paying attention to all that stuff since lol

Great idea!

Mikes is silken tofu, he has used it twice in battles

Indeed, transparency should be the first.

As someone who can't eat most of the plantbased alternatives and most of the alternative sweeteners, I wholeheartedly agree.

I wish they'd have all ingredients out in the open... Maybe not on the menu, but... I don't know... Add a qr code per dish where you can see the entire ingredients list. It would take out so much stress just being able to have a look on your own time (when not being deathly allergic to cross contamination).

yup, the whole "you don't have to put it on the menu that it's dairy free" or whatever it was, just seems like someone wanting to be smug when someone asks what they can or can't eat off the menu.

I find that almost everywhere I go now asks before any food is served if there are any dietary requirements or allergies, from cafes to restaurants

Absolutely! I have coeliac disease and it would be great to see the guys compare GF with 'normal' gluten-ed products to prove it's not all cardboard! Especially as May is coeliac awareness month...

Or if you celiaki, a fucking frut sallad 😡😱😅🤣

But then dairy alternatives aren’t safe for those with nut allergies

@@v.crowleysome dairy alternatives are nut-free: soy, oat, flax, etc

@@jenniferlavender7463 I was thinking the same thing perhaps doing the same format as this episode and see if they can not only identify which is gluten free but what was used as a substitute

To be honest, I'm super surprised Ben didn't know about the structures of starches changing. After all, we put rice in the fridge for a day or 2 in order to make fried rice in order to keep the rice from becoming to starchy and becoming risotto.

Cheat one. Let the kitchen porter do the work😉

Best comment of the video. I live in the US so its either buy from a farmer you know at a farmers market or sort through all the markings on the egg carton to determine which chickens are kept to your standards if you want to avoid contributing to the terrible care of commercial chickens

@@mikeminarich1159 do they actually say it on the egg cartons on the us? Here in the netherlands there is a very simple stamp system with numbers on each individual egg, and on the inside of most boxes there is a legend that helps you interpret what it means. But it's pretty simple, a 0 means biological, and a 3 is the most cramped of the options out there. And then the rest of the code tells you the country and from which actual farm and even from which of the buildings at that farm the egg comes. So it is very traceable. Because it is so traceable, almost all egg boxes just tell you from which "system" its eggs are, because you could read it from the stamp anyway. And the terms for these systems are protected so if it says biological, or free roaming, it actually is. And when it doesn't say anything, that already says enough.

@@MATT.04they say on the outside of the cartons, but those terms aren’t regulated. So you can’t necessarily believe what you read and every company doesn’t necessarily define a term the same way.

@@MATT.04 US still has salmonella problems to go with other parts of our 'self-regulating' industry. That said, consider how expensive it is to handle fragile shell eggs all the way to an end user; none of those special handling costs (and loss from damage) apply to a cardboard carton of pasteurized goop. Regulatory escape is one explanation, legitimate logistical savings are another; could be either or some of both. Local laws and practices vary, so people should investigate their own food systems. Nasty surprises await us all.

Yep. Starch molecules form crystalline structures as they cool, which expel held moisture. Had they frozen it, thoise structures wouldn't have had time to form, and I suspect they'd have got a result closer to the fresh.

@@keios Thanks!

Starch retrogradation is the technical term.

Chilled and reheated starches also become a little less digestible, almost like fiber, so it´s not all that weird that it should taste a little different.

so this is what messes up sushi in the fridge. can someone tell this to the people who came up with putting sushi in supermarket fridges?

Awesome! Thank you!

More than one. You can be sure that both coconut products are not just that. Joghurt is milk and bacteria, coconut yoghurt is also stabilisers, thickeners and many more things. Just more things to be allergic to or have intolerances to.

Just replace it with water with a little bit of chalk mixed in to avoid any allgergene.

@@MetalheadAndNerd My old teacher was allergic to chalk.

Do you have the recipe for that one? I haven't been able to find it again.

@@adde9506 is in their reviewing Game changing store cupblard ingridients

@@adde9506 kzfaq.info/get/bejne/gNFzZNaWvaurg4E.html

@@adde9506 add melted chocolate to silken tofu and blend. Cool to set. If you're unsure about the quantitites, just add less chocolate, taste and adjust. It really is brilliantly simple.

Seaweed is a brilliant addition to lots of dishes for a deeper umami flavour. I particularly like crumbling it into couscous with lemon juice and peas and parsley. You do have to be careful...it can overpower other flavors.

Not sure oriental is the right word

it's more that the kitchen can not house that. if during the rush you have 6 burners available. the shorter you need it the faster you can server more people. Like a lot of restarants will have like 20 tables ( 80 people) 80 timers 20 minutes is not possible. where 80 times 5 minutes is much less time.

Baseball game?

How do you mean makes a difference?

The CocoVite brand ones shown in the video clearly state Refrigerate between 0° and 4°C on the front of the cartons just above where it says 1kg. The yolks last 8 weeks and must be used within 7 days of opening the whites last 4 weeks and must be used within 2 days of opening if i recall correctly. They are pasteurised not UHT, i have never seen UHT cartons for ambient storage from a commercial supplier although i vaguely remember seeing some on a shelf in Lidl near the baking ingredients but i may be remembering incorrectly as i don't get the chance to go to Lidl very often. Limited use for home cooks in my opinion given the quantity of egg and how fast you have to use it but at the same time it should be pointed out you can also get cartons of whole egg rather than separated yolks and whites if needed and you really do have a use for it.

While watching the episode i stopped at the point Ben said "we don't know" (in relation to the risotto), because i knew and went down to check if there is a comment on it already, and if not, i would have written it. But Yours is more complete and better written then the one i would do. Good job ! Have a nice day and best wishes!

@@mgrpvm thank you! It's something I've just recently started to learn about. I've always heard people comment about leftover foods having weird textures and how it's not the same when reheated. They even use this as a way to demonize the pre-packed heat and eat rice and pasta. I have a form of reactive hypoglycemia, which is typically seen with people who are pre-diabetic. It's common in my family and none with it are in the pre-diabetic category (likely related to something else, and it actually points to Ehlers Dahnlos syndrome, but that's a completely different topic). If I eat freshly cooked rice, pasta, bread products, basically anything high in carbs, I will experience a drop in blood sugar in less than 2hrs. I've even tracked it in 15min intervals using apple juice (24oz) on an empty stomach. But if I eat leftovers of the same foods, it doesn't happen. I grew up in a family of 5. Leftovers were a lifesaver because of 2 working parents and a special needs kiddo (me). Given my mom has the same issue, it means we can batch cook things we want to eat and then just reheat it. It also explains why the mass produced packaged foods from grocery stores don't have the same effect, especially because I've seen so many of those put out frozen, even when they are stable and can be stored at room temperature

That's just made me think of someone who I used to know and they preferred freezing batches of freshly baked bread, then when needed, pulling one out of the freezer and re-baking it in the oven. It made for fresh bread that tasted more chewy and crispy than proper fresh bread. I wonder if the same thing happened there.

@@erzsebetkovacs2527 I think it is the same. I have some sourdough I made then froze what I couldn't finish. This has no added yeast, so it was really chewy because of the long fermentation time to get the right rise. It is so chewy out of the freezer and thawed, like easily twice as chewy. The method you mentioned is actually a common way people will batch bake and store bread. Food chemistry is crazy and amazing

I wonder because I know that freezing rice is a common hack to get good rice if you need to reheat it later, would you also get a better risotto as well? If not, could you compensate by potentially adding a Lil starch in the final 20% and get away with it?

In fairness to Barry, wild guessing and blathering have paid off for him time and again. Great that he is finally getting called on it, and great that there is finally #JusticeForMike !

@@fionaclaphamhoward5876 so true. Which was the better justice. Mike winning the argument in here or when Barry lost the spice badge when he couldn’t recall the ingredients of Dukkah? I say the former, but the latter was way funnier!

@emersonwarner1226 if I had to choose...I'd say justice delayed is justice denied, so getting it right the first time (Mike getting the point here) beats out the spice badge decision being revoked. But I mean, let's face it, the judging is all pretty moot anyway and we're here for the bants, and oh yeah, the food (it's a food channel, yes?)

That is not what he wrote or even what he said. He wrote the right thing then talked about making the stock and freezing it in cubes (which is often done) in like an ice tray for quick use.

So the best you can do while on Survivour?

@@demo2823 Hahahaha, exactly!

they are considering it... I think it'll be a brilliant way to end Day 1 cuz the chefs can keep drinking all day so by the time the last event begins they're completely out of it...

@@toni_go96 yeah plus it would not put pressure on them to binge drink during the day.

@@christopherlebel1241 as Ben would say "Drink responsibly"

I absolutely love that clip…! The electric shock episode… 😂

@@Shelsight It's a true classic! 💙