- We are Sorted, a group of mates who have your back when it
comes to all things food. From cooking battles, to gadget reviews. - Ben, it's not worth it! - And cookbook challenges, to a mid-week meal packs app. - [Jamie] Crack your eggs, and bake. - We uncover the
tools that will help us all cook and eat smarter. Join our community, where everything we do starts with you. (upbeat music) - Welcome to Sorted Food! - Now, I think we are all in need of a bit of a pick-me-up right now. So get ready for some
lighthearted silliness as we review a few TikTok food trends see if they're actually any good. - And, of course, we're going to be adding our own subtle Sorted twists, because who says you
can't play with your food? - Baz, what's on your menu? - Well, I can tell you guys are full of hope and optimism today. I'm going to have to destroy
that with Sprite pie. The video I'm watching
today is by @kitchentool. I'm not sure how much he
believes in this recipe, I'm gonna be honest with you. He's kind of walking you through it. And he's saying that it's
magic in it's process. But even when he tastes it at the end, he doesn't sound convinced. - You're really building this up, Baz. - [Ben] Interesting, because we've got our very own kitchen tool doing this one. - Brilliant. I was going to use that on you! It's not fair. (laughing) I've not seen anywhere, anybody say that this actually tastes good. (laughing) - It looks like you've already
twisted one ingredient. - My ready-made pie has been
ready-made by the food team, here, so, brilliant, step up already. I'm swapping out the Sprite for Cherryaid. Hopefully it's going to
add a bit more flavour. Lots of people that are
reviewing the Sprite pie say it doesn't actually taste of Sprite. - You're making a cherry pie? - Making a cherry pie. This doesn't feel right, does it? - For me it's the method
that filters into disbelief. - There's no chance this is going to be a crispy bottom by adding a can of Cherryaid, is there? - It's not been blind baked, but there are recipes that you add the liquid portion in with the pastry, like a
treacle tart, for example, is a very wet mixture. - [Jamie] What is your life? - [Barry] I don't know. - I mean from a height
is an interesting choice. - Sorry, it's just more
dramatic, isn't it? Then in with my sugar. - [Ben] 'Cause soda's not sweet enough. - [Barry] So this is the weird bit; you're not meant to stir it. What's the point of
taking it with a spoon, just, oh my goodness. Now, I'm going to add in some flour. Again, sprinkle it in, don't stir it. - How are you not going to stir that? - And now some grated
butter, straight on top. - [Ben] We have used cans of
soda in other recipes before, we've made our own lemonade cake. Do you remember in
Scotland we had pulled pork in iron brew? To use soda as a cheat, I
don't think it's a bad thing if it works. - In the video, he has this
bit already pre-wrapped, and it's wrapped because-- - Keeps the direct heat off of the crust so it doesn't over-colour
because it's going to be in the oven for, how long? - 35 minutes, at 200 degrees. (Jamie chuckling) If this works, it will be a miracle. I'm gonna say it now. - The other thing about TikTok is that you're so intrigued in whether it's going to work or not that you
have to wait for part two-- - I know.
- [Ben] To see the success. So we'll come back to this later! - Ebbers, what are you making? - Well, I just thought
Barry's was a bit too complex. So I'm doing a two ingredient recipe; ice cream bread. - [Jamie] I just looked at
your desk there, I don't... - I've got this, I've got this. There's more than two. - You did it! - Yes! We've got our own twists to it, but basically it's ice cream and flour, forms bread. Let's watch it. This particular video is by @happybaking. So it's there for quick, simple times when you're really craving sweet things. It's even got cake in a mug, classic. A melted tub of ice cream, some self-raising flour, into a tin. Oh, third ingredient, you can garnish it. Bake it. - This really appeals to me
because I have ice cream, I have flour at home. I could go home and make an
ice cream flour bread now. - The first version,
gonna mix up the flavour, going to go chocolate, but also vegan because it's using oat milk ice cream. The second one, rum and raisin, classic. So rum ice cream, and I'm
adding my own raisins. - You say classic. Classic for ice cream,
not so much for bread. - [Ben] Method's really simple. Defrost a tub of ice cream
and tip it into a bowl. (upbeat music) - I thought we needed a
whole tub of ice cream for the recipe. - What you do need is to make sure there's no lumps in it.
♪ All by myself ♪ (laughing) Little chef-y tip, if you're ever putting dried fruit, which are quite heavy, into a cake batter, if
you dust them in flour then it decreases the chance of them all sinking to the
bottom as the cake bakes. - Well, I like there is the caveat of "decreases the chance". What that means is-- - [Barry] It still might be sh**. - Yep. And we have no way of telling. - [Ben] Stir in self-raising flour. - Show-off. - [Ben] Stir carefully,
decant into loaf tin, garnish, optional, and bake. - I think the reason this
video has really caught on is people are shocked by the idea of just combining flour and ice cream, but on a Sorted now, we've done it a few times where we have just replaced the traditional fats for something more, well, unique. - You're just combining two ingredients, but each of those ingredients has got a number of ingredients in 'em. Like self-raising flour is
flour and baking powder. So that's already got
the raising agent in it, so there's two, and then ice cream is egg, and sugar, and fat. So that's three. And if you put egg and
sugar and fat and flour and raising agent together, cake. - Bread. - No, for me, the only thing
that makes this bread-y is the fact they bake it in a loaf tin. It's a cake. - Well, I think once it's
baked, we can slice it put some butter, ham, and cheese on it and we can decide if it's bread. - A little bit of love on this one. Sugar strands. If it comes out cake-y,
I'll be really impressed at the cheat. If it comes out bread-y, I'll eat my hat. - That's not a big deal for him. He's actually got one of those hats that's just made of fruit at home. (laughing) - So Jamie, your turn. What are you doing? - I'm going to be making you some flaming hot Cheeto mozzarella sticks, but first let's watch the vid. Okay, so this video is by
Mike Spurlock or @spurweezy. He's an amazing foodie
from Richmond in Virginia. He loves everything about food
and his recipes look great. And I love the look of
these mozzarella sticks. We're going to mix up the cheese. We're going to try the mozzarella, we're also going to use cheese strings 'cause I think they might be a safer bet when it comes to the melting
and the keeping together. And we're going to mix up the crisps. We've got smokey bacon crisps,
and we've got cheesy Wotsits which were like the UK
equivalent of Cheetos. Just going to chop the
cheese strings in half because we're in polite company. Usually, whole cheese
strings, a mozzarella stick? That'd be amazing. We've also picked a really
low moisture mozzarella. We want it nice and dry, we want to make sure that
there's no water in there that's interfering with the crumb and with the oil when we're frying it. But it does say on the
packet, it's extra melty. - Same size as the
cheese strings, you said. - I don't know what you're talking about. - [Barry] Sure. - What I like is when you have
a pretty classic principle like pané, so flour, egg, and breadcrumb, and where you can mix up
some of those ingredients. We've done it over the years
with swapping breadcrumbs for sesame seeds, or desiccated coconut to make coconut crusted chicken nuggets. That, I really like. So this is just another version of that. - I'm then going to add in an extra step. I'm going to roll my
cheese strings in flour before putting them in the
egg, proper pané, boys. Now it's the fun part. I'm going to whiz up my
crisps in a mini chopper. I want a really fine crumb. Dust, dust. - Like a dust.
- Like a dust. - [Jamie] Wotsits. And last up, we're doing the Cheetos. And now, we pané. Into the flour, from
the flour into the egg, and then from the egg into one of our three crisp choices,
and maybe later on, all three crisp choices. (rock music) - [Ben] So the flour just creating that extra layer of protection. - [Barry] Jamie, so why
did this TikTok video stand out so much? - I think this is everything
the internet loves about crazy food videos,
but you're shortcutting it and you're hacking it
by using something else that you already love, which is crisps. It's what food videos for
the internet were made to do. - And they lend themselves
so easily for you to mixing up flavours
and combinations at home. - Let's not just pané
with one flavour of crisp. Let's mix it up. So first pané... flour, egg, smoky bacon. But then, more egg. - The cross-contamination here is insane-- - I know, it's horrific. - And then, flaming hot Cheetos. - It's quite endearing to see the level of pride he gets from something like this. He's like he's split the atom. Also notice, when he gets bored of pané he thinks if I eat it,
I'll have less to pané. - [Jamie] Now these will go into a freezer for two hours to chill up. In the interest of time. The food team did make
some earlier this morning and froze them for us. I don't think you can tell the difference, I think it's quite amazing
how consistent they are between a real chef and me. We're going to start off
by frying these whilst these chill down a little
bit, but I'm coming back for the mozzarella and the double paners. The oil's at 170 ish. I'm going to check them
every minute or so. I'm expecting them to take
about three minutes in total. My estimate of three minutes
may have been slightly over egging it. One is closer to the mark. Considering they're three
very different colours before they get fried, they
all look exactly the same when they come out of the oil. - What, even the Cheeto one? - Even the Cheeto ones. I mean you're asking the colorblind guy-- - Yeah, they look pretty different to me. - [Jamie] Do they? - What?
(Ben laughing) - [Jamie] Now in with
my mozzarella specials. Let's try these ones whilst they're hot. Right, Cheetos first. Is this going to get a cheese pull? (upbeat music) - [Jamie] Well, look at that! - That works. - There we go. The atom has been split! (laughing) - Spaff! - [Jamie] Yes!
- You've done it! - My arms aren't that long. Hang on, I'm still going! - That is insane. That was disgusting. - Oh, it's hideous. - So I had the flaming hot Cheeto one. There was a little bit of flavour
there if I searched for it but it was not flaming hot anymore. Baz, what did you have? - I got bacon. - Yeah? And? - A hundred percent bacon. - Amazing. - I had a cheese pull and a crunch. I wouldn't, I mean, but
then wotsits are cheesy? So cheese and cheese, it's
sort of double cheese. What I really wanted was to dip it in a ranch or a tangy
fruity chutney or something. - It's never, ever good enough, is it? These ones are my cheese twists. So this is the cheese string, which is the kind of thing that people just have in the fridge. Does it pull? Oh, Ebbers, yes! Yes! - And because these cheese
strings are more "cheesy", the mozzarella, which has a wonderful pull but is a relatively mellow cheese. That's actually got a nicer flavour. - I think it's safe to say they worked. I fried off my Spaff
special with my smokey bacon and my flaming hot Cheetos. Whilst I eat this, what did
you guys think of the trend? - For me, I think they did
everything I expected them to do. I never expect them not to work. What I quite like is the fact that you've got the flexibility to mix up the flavours of the
snacks that you blend up. - [Jamie] It's a point of interest. It adds a little bit of
flavour, adds a different colour if it's the Cheetos one,
and you get to call them something fun, but it does work. (cheering) - So baked, cooled. Cake. (exclaiming)
Twice. I think this one has sunk
a bit after it came out of the oven, but I think
that might just be, there was more of it. - I wonder if one tub was
colder than the other. - Mm, that could also be a difference. - Did Barry Taylor just
school Ben, on science? - It's fair to say the
raisins sunk a little bit but I think more importantly I think the cake batter rose around it. - Just imagine how much
they would have sunk, Baz. - Cheers. - [Jamie] Cheers. That's actually a really tasty cake! - For a cake, it's not a very sweet cake. - But it's also very enriched, to be bread. So it's like a cross between brioche, but also more cake-y,
but it looks like a loaf which you slice. - Do you like it? - I love the simplicity of it. And for me, I would put
this in the same bracket as cake in a mug. It's never going to be the
best cake you've ever made, but it's easy damn easy. - I'd make that, at home, with the kids, because it's fun to do
and it's an easy way to make a cake and we can
all have cake this afternoon. - Should we try this one? Like a good loaf cake,
carrot cake or a parsnip loaf or something, you would... A lemon drizzle. It cuts like cake. - Did he just say "good parsnip cake"? Is that a thing? Cheers.
- Cheers. Oh, oh! - Big hit of chocolate. But then texture-wise,
it feels really fluffy, and light, and as soon as you bite into it and add moisture from your mouth-- - It disappears. - It's pasty.
- Yeah. - I just think I preferred the rum cake. - The ice cream is really chocolaty, but I think you lose some of that richness of the chocolate when it's baked out so it becomes more chocolate cake-like. However, the sugar strands
on top retain their crunch and that's a wonderful texture thing. I'm glad we did it 'cause it
an interesting experiment. I like thinking about the science of it. Would I do it again? No, but they're tasty. - So my pie has had
half an hour in the oven at 200, I then lowered
the temperature down to 180 for another half an hour. And then as I took it out of the oven, well, my oh my was it loose. I then had to put it to the side, let it cool down, to set up. And here we have the result. (dorky music) Now, what I hadn't appreciated, was when I was sprinkling
the flour and the butter at the end, I didn't
realise that at that point in time I was baking the pie top. - Hence why you don't stir it! - Yeah, in my head, the
butter and the flour were going to help stabilise the filling into a curd-like consistency. - No, so, inside of this is
just Cherryaid and sugar. It's still quite wet. Oh God! And here's your first slice. (chuckling) - [Jamie] I tell you what-- - No, Jamie look what's
left in the pie case. - [Jamie] Oh right, okay. - I mean there's soggy
bottom and then there's that. - A little bit of sauce on top. - [Jamie] Oh, Barry. - Look at the state of that! - [Jamie] Cheers. (upbeat music) It tastes like extremely sweet cherry pie. - I was genuinely quite
excited for this to work, and it hasn't, so the only
bit that really is edible are the tiny bits of pastry crimp that never touched any of
the other stuff you put in. - [Barry] Maybe we've failed. We didn't do this recipe justice. - How much cooking did you do of that? - Okay. I failed! I screwed up. How about I remake it and stick it on Instagram on the same
day this video comes out? - Agreed. - So you can go now and check
out if it actually worked. I really hope it does, otherwise
it's a real waste of time. - I think you should keep
going until it does work. - Well after all that I'm not
really sure if any of those were a outrageous success. - I don't think anyone any of them were particularly great at all.
- Speak for yourselves. - We enjoyed making
those, and if you enjoyed watching this video then make
sure you like this video! - We will, of course, link
to all of the TikTok creators that we featured in the video. So you can check them out in
the description box below. - And head to Twitter and
search for the hashtag #sortedfoodtrends, there's
loads of trends on there and you can submit your own for what we should review next time. Oh, and obviously you're
going to be on Instagram checking out Barry's video,
his Sprite pie success. If you can hear a strange rattling sound in the background, we've
got quite a noisy oven in the development kitchen. - If you give it a like a good (clap) hip thrust, it usually sort of... - We're rolling. We're rolling, we're rolling, yeah? 'Cause that was your
audition tape for Strictly. (laughing)
