(egg tapping)
(egg cracking) (egg sizzling) (bouncy music) - Hello everyone and
welcome to Sorted Food. - Now, some of you may already know that we recently launched
our very own TikTok account, sortedfoodofficial, pluggy, plug, plug. And we thought there's no better time to test some TikTok food trends. - So we found a load of
foodie creators on TikTok. We're gonna give their recipes a go. We're gonna add our own twist. And we're gonna have a
lovely little experiment, aren't we, Ebbers? You're up first. - I am up first and this
is very much an experiment. (upbeat music) So this is by cakepopsqueen, obviously beautiful looking cake pops of all shapes and sizes and beautifully decorated. This particular video is a chocolate bomb. And whilst she did it for Christmas, we think chocolate is
da bomb all year round. And therefore.
- He's done it. - Let's give it our twist today. - [Jamie] He's done it. - [Mike] Oh my goodness. - You put him in one TikTok video. (friends laughing) - I didn't know he'd do that to us. - So this particular video
has got 2.6 million likes and I think it's 'cause
everyone wants one. Essentially, set chocolate hemispheres, melted and stuck together
with a filling of stuff, hot chocolate and marshmallows, and then decorated afterwards. - What about this recipe stood out to you 'cause you're a chef? - It's not very often that
we mess around with chocolate and temper chocolate and
create chocolate in moulds and things like that. However, what I also thought
was what if we did that and then we give it our
own kind of cocktail twist. - Crowbarring booze into it. - I like it.
- Every time, yeah. - So I've got some dark chocolate, which I've been melting over
a pan of simmering water and we want to melt it until it goes above 45 degrees Celsius. - So this is the art of tempering, right? - And really important if you want chocolate that has a shine and a snap when it sets
otherwise it's all a bit flimsy. It can bloom if you don't
and you don't get the shine. So it's really important you do this if you want that shine. - Is the bloom the little
white bubbly bits, yeah? - Above 45, back down to 26 and then raise it slowly for dark chocolate to 32 degrees Celsius. And then you use it. We're gonna do the easiest method that you guys can do at home. Over a pan of steaming water
and then into ice water. 26.4. Now, back over the steam
to bring it back up to 32 and then we can line our silicon model. I'm also gonna glitter two of these as a bit of an experiment. (lively music) - [Mike] I'm excited for these. - This is the kind of thing
I'd never usually attempt at home, it feels a little bit too. - Cheffy. - Yeah, cheffy and involved. - Then hopefully we just
let gravity do its thing. Now Zoey's version of the
chocolate bombs were filled with drinking chocolate and marshmallow. I'm not really mixing
that up a huge amount other than I want the flavours of kind of like espresso martini. (Mike gasping) - Oh yes! That's my favourite cocktail. Here we are. I was always backing
you, mate, all the way. - That's the reaction I wanted. So alcohol, coffee,
chocolate, all combined and then the marshmallows will be inside. But as they kind of melt into the bomb they'll kind of float to the top and form something reminiscent
of crema that is not crema like you'd have on a martini
cocktail, but you get the idea. What I quite like about these is the fact that you see something that looks cool, you're inspired to give it a go. - He's got three shot glasses. - But this is kind of almost
experimentation ourselves. Who knows if it's gonna work? But as long as we enjoy the process. - Speaking of enjoying
the process, Ebbers. - I'm enjoying this process. - [Ben] Little coffee liqueur. - [Mike] We're just gonna neck that now? - Well, if you'd like a little. - Oh, I would! A tipple.
- Little tipple. - [Mike] Right, cool. (speaking in foreign language) Cheers! - That is fabulous. - All in one. (Jamie chuckling) - Wow, that is amazing. Ebbers, how are we looking? - They've set up, they've tempered nicely. I think they're a bit thick,
but hey, what we have got. - [Jamie] Oh, that is beautiful, beautiful shine.
- A preheated pan, is it? - [Mike] It is! - He's done it all. - [Mike] Is that how
you melt them together? - So you've got a join. That's our coffee liqueur paste. Our marshmallow filling. A glitter top, melted
chocolate becomes the glue and we end up with a chocolate bomb. - [Mike] What's that? - I'm just making a little piping bag because if you haven't
got any edible glitter you can always finish it
off with white chocolate. (upbeat music) Should we see if it works? - Yes!
- Yes! - [Ben] Chocolate bomb. Hot milk. - Oh, oh, oh! - [Mike] Whoa! - It looks like a volcano! - [Ben] And there's your marshmallow. - That was pretty cool. - So the proof is in the pudding, there was air inside of our bomb and then it kind of, as it
broke, bubbled to the surface. Marshmallows do float and I think all that's
left to do is stir it. - [Jamie] Well-played, Ebbers. - Well you say, well-played,
how many glasses are there? - Oh. - [Mike] Go on, Ebbers. - Normally one would just enjoy from here. This is gonna be sloppy. (liquid trickling) - Cheers, boys. - Cheers.
- Cheers. - You definitely want to
share a bomb, don't you? - Yeah, you do, that's like drinking- - [Jamie] Pure chocolate. - Oh, that coffee- - The coffee's good. - Comes through like a stonker at the end. Great job, mate. That worked! - So cakepopsqueen doesn't
just make lovely looking chocolate things for the internet. She also makes them in real
life for real people to buy. Her own business, Zoey's Delights. - [Mike] Oh, cool. - Yeah, the thing is,
now we know it's worked, he could set up his own
business and then I thought, no, he can't because he
can't copy Zoey's Delights 'cause then it would be Ebber's Delights. And that sounds horrific. (Mike chuckling) (lighthearted music) - Come on in, Spaff - Baked feta pasta. It's been everywhere, everyone's done it. We're the last people to do it. I think we know what this is like but shall we have a look anyway? - Let's do it. - We could have chosen any one of millions of people to look at
their baked feta pasta. But we're looking at Cooking with Ayeh. She is an incredible foodie creator. She's got tonnes of
really, really great stuff. And I don't know what it is about hers but it just looks fantastic. - And it's all just
done in that pan, right? - Everything's done in that pan. And then I add cooked pasta to it. Job done. - No, not job done, what's your twist? - I have two twists. Number one, now lots of
people who do this use oregano as does Ayeh, we're mixing it up. We're going for some
slightly different flavours. We're using sumac. - [Mike] Interesting. - It takes it somewhere different. And I think the simplicity of this dish is the tomatoes and
the feta and the garlic and then you can play
around with other aspects. The spices, also twist
number two, the pasta shapes. And I picked a shape
that reminds me of Mike. It's called Gigli Al Bronzo. (Mike laughing) Pronunciation may leave
something to be desired. - Okay, fine. Well, I don't buy any of
those answers, but go ahead. (Jamie chuckling) - [Jamie] Tomatoes, garlic in, oil, sumac. - This is already a bizarre recipe. When I first saw this, I was like feta, not a cheese I'd associate
with Italian pasta dishes. You're kind of already doing a mishmash. So to go again to something
like sumac, it's kind of cool. - I've put my block of feta in there, seasoned it with some sumac, poured some oil over
it and that can now go into an oven for about 30 minutes. After about 20 minutes, I'm gonna put my pasta into that water, I want it nice and al dente. Leave that to boil away
and as it comes out, I'll stir it all together. (bouncy music) - It smells good. - It smells amazing. - Whip it out. - And this is definitely
one of those recipes that you can mix and match depending on what fresh herbs
you've got on the windowsill. So you could equally do
this with oregano or thyme or rosemary or basil. - [Jamie] Oh! You can see how soft our feta's got. It's started to... - Mush it, mush it, mush it! - Wait!
- Why? - [Jamie] I need to take
my garlic out of its skin. - Okay, sorry. - It does look good though. Squidgy golden, but
protected from the skin. - [Mike] Oh, yeah. - See how soft that was?
- Oh, you tease. - [Mike] Smoosh it properly, yeah. - Do you want a third twist? - [Mike] Yeah! - [Jamie] This isn't basil. - Go to (beep) hell! - That's parsley because it
goes better with the sumac. Pasta going in. - [Ben] And those bell-like flowers with those ruffled edges
are gonna be perfect for that sauce. Put some of that pasta water in there. - [Mike] Wow, that looks good. - [Jamie] How's about
that, how easy was it? - I mean, making a really
good pasta sauce is not hard because of that delicious,
wonderful starchy pasta water. - [Ben] It looks great, Jay. - [Jamie] You want a bit of parsley. You want a little bit of sumac. - [Mike] Oh, he's even
finishing it with the sumac. - And I would say that
is, ta, and indeed, da! (Mike laughing) (upbeat music) All right, boys dig in. - Can't wait. - Cheers. - Buon appetito. - That sumac is so zingy. - [Jamie] It's really citrusy, isn't it? - Yeah. - I would never think to
put feta in a pasta dish. It just doesn't, it's not
the cheese that comes to mind but it works so well. With the saltiness and the
creaminess once it's melted. - It's one of those things
that every few years an idea comes along and it's just not what you'd have expected
but it lands so well that everyone wants to try it. And when they try it and
they get these results you can see why it takes off. It's a bit of a game-changer. - Well, Mike, you're up. - Yes, I am. (upbeat music) (audience applauding) So, let's have a look. Okay, so this is from a
creator called, audreysaurus, who is amazing by the way. Her account basically
features recipes and food that you just want to eat. But the trend that I'm
looking at specifically today is candied fruit or tanghulu, a method of candied fruit from China. It involves sugar work,
it involves boiling sugar, it involves tempering sugar or taking the temperature
of said sugar and basically candifying fruits. Audrey does this to strawberries and the sugar syrup is see-through. They look spectacular. I'm gonna try it with
lots of different things. So let's see. So first thing, I'm going to
chuck a load of sugar in here and then I'm literally just
going to put enough water for it to coat it and cover it. And basically what I wanna do
is bring this up to a boil. You're gonna boil off the
water so that the concentrate that you're left with
at the end is between 80 and 90% sugar. See, I know the theory, but the execution will be tricky. - It needs to be hot enough
to give you the crack. But if it's too hot, you don't have the glass
mirror-like shine and see-through, you end up with caramel,
which is amber or darker even. - Speaking of pinch points. (plate clanking) Wanna hear my twist? Salad. What if I could take
something like a radish or even worse, celery. (friends chuckling) And candify them? Sweet, salty, what if
we could create salad that tastes nice? (speaking in foreign language) - Sceptical. - This needs to come up to 148 degrees then I'm gonna whip this
out, dip it in the water so that it cools the bottom of the pan. And then hopefully it'll give
me time to do some dippy, dippy, cooly, cooly, glassy, glassy. Yummy, yummy. (Jamie giggling) - Olive, olive. (Jamie groaning) - Oh, no! Okay, it's coming off, it's coming off 'cause I can see it starting to colour. (water sizzling) (dramatic music) Bubbly, okay. (friends chuckling) Right, what are we doing? What, shh! - Not panicking. - No, we're not panicking Ebbers. Why would we do that? Okay. - [Ben] Okay, now put it
on the board, on the table. - Damn it, there's a tiny bit of colour. So I've already naused this up. And let's do what Audrey did and just start with a lovely strawberry. It's got a bit of a tail but whatever this is experimental. - Looks great. - [Mike] That looks great, okay, we're in, we're in, we're in! - Do some grapes, grapes will be good. - It dries really quickly, doesn't it? Okay, it's going on, wow,
that's got a big tail. Okay, so this has dried really quickly and it's got very, very
unworkable very quickly. - I think when you put it
in the water to cool it off a little bit, and then you
put it back in the water to cool it off a bit too much. I think, just literally a tiny dab, just to take the edge off it. We could go again with sugar. - Yeah. (energetic music) (water sizzling) The sugar thickened up too quickly. So rule is, go quick, go fast. One radish, tick. Next, an olive. Oh, look at this. Boys, I'm flying. Oh, it's thickening up already, that's just going straight down. Right, what else should we have? Let's have a bit of
celery, candied celery. There's a great, shiny gloss
on these that's for sure. - The other thing that's
worth noting, Mike. - Yes.
- And I've only realised this
through watching you is that all of that cooled
sugar you're dropping back in to the plan, which means
that's then causing lumps and bumps and crunchy
bits in your liquid sugar. So I think once you've got your main in, drip, drip your strands elsewhere. - I think I'm out. I think I've pushed my luck. Right, okay, so some
lessons have been learned. Hey, do you know what? High water content fruit does not work 'cause the kiwi fell straight off and also it's just left a puddle. What can I get you guys? What would you like to try,
should we try an olive? Cheers, not looking
forward to this, but hey. (olive crunching loudly) - [Ben] The concept works. - I will tell you though. - It takes the edge off
an olive, doesn't it? - It turns the flavour of an olive into something really quite nice. - It's very tasty. Okay, okay, Ebbers have a radish, Jay, have a bit of celery, cheers. - Candied celery. (celery crunching loudly) - No. - Yes, radish is actually really nice. - Celery is not good at all. I don't feel like the celery works. It just tasted of really sweet
and then you bite through it and then it tastes of really celery, but like slightly stewed. - Oh, 'cause it was cooking it. - There was no crunch
from the celery itself. You got a crunch from the sugar. Strawberry. (strawberry crunching loudly) That is amazing. The strawberry in taste
and texture was perfect. Everything after, as the
sugar started to solidify, was thicker and thicker
and thicker, dried less, and I think that also had
an effect on the crack and the glass-like hard candy snap. I'm gonna do this again. I'm gonna take some photos
to prove that I did it. So that night, I tried
again, many, many times. I tried drying the fruit
as much as possible. I tried dipping the fruit in the sugar all at the same time to avoid double-dipping. It didn't work. The fruit was still too wet
and it changed the temperature of the sugar when it went in,
which led to crystallisation. However, I'd learned so much, but there was no one here to tell. - Right, over to you guys. Did you enjoy that experimentation as we went through all that? If you did, give the video a like. - And head over to our TikTok account, we are, sortedfoodofficial. Give us some love. - Yeah, if we get enough
love, we might keep doing it. So you can always make
it a little bit wetter than you think, 'cause
it's gonna absorb it in the next minute or two as you serve it. - WAP. - [Ben] Wetter. - Wet ass pasta. - [Mike] It's pasta. (woman giggling) - What was that, the
reference that you got? What was... - No, Ebbers, you do not wanna know. I'm telling you now, don't worry about it. It will blow your poor little mind. - There's some Ebbers in this house, there's some-
- I've got the SafeSearch on. (woman laughing)
