- [Host] We are Sorted, a group
of mates who have your back when it comes to all things food, from cooking battles to gadget reviews, and cookbook challenges to
a mid-week meal Packs app. - [Chef] Crack your eggs, bake. - [Jamie] We uncover the tools that'll help us all cook and eat smarter. Join our community, where
everything we do starts with you. Hello. Today we have teamed up with BASF's vegetable seeds team to
challenge Mike and our chef Ben to an ultimate beat the
chef cooking battle, where they have to use a key ingredient. And this is the moment
where they found out what that key ingredient is. - Tomatoes. - Tomatoes. - Lots and lots of tomatoes. - That's right, boys. It's a tomato, but it's
not just any tomato. This is an intense tomato. And it's all been created
hanks to seed breeding. - Intense tomatoes. - I wonder what makes them intense. - First up, they met with
a scientist called Ben to learn all about it. - It's nice meeting you. I'm the tomato breeder for BASF. I'm a breeder for 25 years. - This is the first time
I've heard of seed breeding. Are you able to explain
in the simplest of terms, what seed breeding is? - Seed breeding is actually
the optimization of many traits in a plant. This is actually the
result of a seed breeding for thousands of years. The first tomato, 10,000
years ago had a very, very small size, and nowadays you have tomatoes in all different sizes, different colors, different flavors. So in the beginning we
make a lot of crosses between different parents and then combine all these traits. And then finally, and that's
a long breeding process of crossing several years. And then at the end, we have
all these traits combined in these two parents,
and then we cross them, and then you have the final product. - Is it like crossbreeding dogs? - Yes, you can compare it with that. - Should we try one? They
really a lot less watery. When you cut into it, look at that. It's like they've taken the whole flavor and just turn the volume up on it. - Yeah. You get the sweetness, but also the moment you taste it, and you sort of get, you salivate, because it's just delicious. - Myself and our audience were wondering, are GM and
see breeding the same thing? - No, it's not the same thing. As a breeder, you have a toolbox, and with this toolbox, you
develop your varieties, and one of these tools can be GM, but within BASF vegetable breeding here, we are not using these
tools. We are GM free. - Next up, they met with a food forecaster named Anne to learn all
about how seed breeding can limit food waste in the home. - First off, what on earth
is a food forecaster? - Well, actually a food
forecaster is trying to look into the minds of
consumers about 10, 15, 20 years ahead from now, because that's the time that our breeders need to come up with lesson varieties. So we actually try to have a crystal ball and look into the future. - So when forecasting, future
food trends and traits, what types of things are you looking for? - So definitely the flavor
variation trend is one thing. Convenience is another one,
sustainability for sure. - With some of those traits,
specifically say food waste, how does seed breeding actually help it? - We try to breed for
the correct size, flavor, shelf life that the
supermarkets are needing. And we know by extending the shelf life of a salad bowl by one
day or even half a day, then minimizing waste by
14, 15%, which is huge if you just think about that
amount for the whole year. - Wow. - After Ben and Mike learned
all about seed breeding from our experts, I send them to meet chef
Franck to show them how to use the intense tomato and
a few delicious dishes. - All right, guys, you all right? - What's on the menu? - It's a char grill salad. We have this beautiful, intense tomato. Look how firm and beautiful we are inside, and look at the water
that's coming out of it. No that much. Tomatoes that don't have that
much water content into it, it's when you grill it, you've got a very good
char grill mark on it, And the water doesn't
link it into the pan. Simple char grill vegetable. It doesn't need it from CNM. - Wow. That's amazing. - I think we've all tried
excellent tomato before, but the way this behaved in the kitchen and the way you cook it
and the way you prepare it, that's, what's really interesting. - What have we got now? - It's a very simple starter with cucumber, red onion, tomatoes and a little bit of dressing. When you peel a tomato,
like this has been blanched, sometimes the pulp come with it. Because these tomato are so firm and nice and become come up very nicely, Don't ever need a knife. - I peeled tomatoes before
to get rid of the peel to use the flesh without the peel. I've never gone on to use
the peel in a useful way. - [Franck] That's it. - I almost don't wanna break it. - This is actually, this
really is so inspiring. It just sings of tomato. - What a beautiful product
to work with. So good. - I'm glad very you like it. - The fried tomato skins
are so delicious and sweet. We've learned so much.
I've learned so much. - You're most welcome guys. Anytime, the pleasure
to work with you both. - Now we've just gotta battle out, Mike. - I'm ready. - You don't look ready. - He was born ready. If you've got a problem during the day, you just give me a ring. - What are you doing on Wednesday? (laughter) - So will Mike beat the chef? Let's find out? (upbeat music) Okay, boys, are we ready? - So ready. - I can't wait for this one. Ready to go in three, two, one, go. - How do you beat a chef? You out chef the chef with
the help of other chefs and that's what I'm trying to do today. So I'm going to make a sweet
tomato and basil cheesecake. - Mike, what are you doing? - One of the things that
chef Franck was saying is that because of the low
water content of the tomatoes, they're really good for making jams. So I thought, what can I
integrate a tomato jam into? Tomatoes well with cheese, ricotta, basil. Can I completely go nuts and create a tomato cheese
cake that tastes good? - What I like is you're
stepping outside the box. My concern is you can't
see the box anymore. You're so far away from it. - And there lies the jeopardy. - Coming to Ebbers, how are you gonna make sure
that you beat the normal? - So I'm combining two things. One, the flavors and kind
of inspiration of a dish we had in De Moines several years ago, restaurant Proof, and
they did tomato menu, and one of the dishes on the tomato menu was this kind of red
Malaysian pork curried ribs. So that's what I'm going to do, but I'm going to incorporate
everything we've learned from Ben, Anne, and chef Franck in terms of the method and
where the intense tomato can play a role within that dish. - I don't know about you, but I quite like to
taste an intense tomato to see how intense it is. - I don't get it yet. - Try that. - That is a very delicious tomato. - You know what it tastes of? Five tomatoes. - Yes
- You know what I mean? - Yeah. - I sliced up my intense
tomatoes, going to roast them, stick them in the oven
for about 45 minutes. - So step one for me is to make
a marinade for my pork ribs. That's red onion, garlic, lemongrass, garlic, cafe lime, tamarind, salt, sugar, and of course, intense tomatoes. - Should we make a tomato jam? Going to take some more tomatoes, dice them up to about one centimeter. And then I'm going to stick
that in a pan with some sugar, some lemon zest, lemon
juice, vanilla extract, and a pinch of cinnamon. - So I have gone for pig pork ribs, but it's basically pork belly
with the ribs still attached. So super meaty. Put with a couple of bones in there too. - How's it going over that
side of the kitchen, Mike? - I think it's going okay. I've got my jam on the go. The secret to my dish is not just lots and lots of well-balanced
flavors, but also time. These pork ribs will
benefit from marinating. For an hour? Okay. Overnight, better. I've had some that have gone
for two days. Excellent. - The first thing I needed to
do was most lots of tomatoes. I slice them. I put them in the oven. I did not cover them the sugar. So taking them out of the oven, I'm going to now cover them in sugar and put them back in the
oven for about 40 minutes. Salvaged. - Boys, you've had 15 minutes already. Mike, you've got a jam on, you've got stuff in the oven, taken stuff out of the oven. You're going to put it back in. Ebbers, you've cut a bone. - Pork has been marinating for a while. I placed them into a roasting tin and scraped off access marinade. We'll use that for the
sauce, but to braze the ribs, I'm going to blend up watermelon, intense tomatoes and salt. And that's going to braise in an oven for about three hours at 140. - Low and slow. - And another example of seed breeding. Watermelons that are now much,
much smaller to avoid waste. - Buttery biscuit paste,
ginger snaps, brown sugar blitzed up to a crumb. I'm adding melted butter
and vanilla extract. - The braised pork ribs
are going to be excellent, but I want to serve them with a wonderful curry coconutty sauce. I'm going to use coconut oil, all of the paste that we
marinated the pork in. Basically you cook it until literally it kind of all separates, and you want it to break, and that is one of the
things that's iconic when it comes to Malaysian curries, breaking the oil. - [Mike] So the buttery
biscuit base has gone into the lined spring form pan, and I'm just flattening
it and compressing it with the bottom of a glass,
which is a cool little tip. - Couple of other key
flavors into my base, turmeric and salt. - This is candy basil. I'm essentially brushing
leaves of normal fresh basil with egg whites, and then
tossing them in sugar. And they're basically going to candy. They're going to go a little bit harder, a little bit crispy, but
take on all that sugar. And there's another aspect
where I can combine lovely, savory basiliness with sugar in order to make it
work in the cheese cake. - Once that paste is cooked out and the oil has broken, in with a tin of coconut milk and then half a tin of cold water. And you now want to simmer
that very, very gently. If you boil it too hard, there's a risk the coconut
milk will separate, and into are the spices,
cinnamon, star anise, clove. - [Mike] Wow. Some of them
have really caramelized. - Hey Siri, define burned. - My tomatoes have burned. Give it a try again. I'll keep more of an eye on them. Hopefully they'll be roasted
and they'll cool in time, but now it's going to be touch and go. - I'm going to cook off some Jasmine rice with pandan leaf, absorption method. So rice, which I've washed
and drained into pan, pinch of salt, pandan leaf,
and one and a half times water. My dish today is kind of an entire feast, and on the side, not
just the Jasmine rice, but also a salad made
with intense cucumber, Pak Choi, and a whole
bunch of fresh herbs, Thai basil, mint, and coriander. I'm gonna chop it all up and toss it all with a very special dressing. - Okay. Well, it's going swimmingly. Let's make a cream cheese filling. It needs to be a bit peakier than usual because I'm adding a ton of ricotta which doesn't set as well
as normal cream cheese. I'll be here forever. - Basil salad done. I'm not going to dress it
until the very last second. But when that comes, I'm going to dress it with
intense tomato kombucha. So a home brew and I put the
stalks from the vine tomatoes and some of our intense tomatoes in here for the second ferment. So I imagine quite physic. (shouting) - [Mike] Do any more, it'll be butter. Cream cheese in. Ricotta, because tomato and basil. Fold that together. That's excellent. That is
the consistency I need. Otherwise, it's just
going to split everywhere, and now with icing sugar and finally vanilla extract. - That's delicious. - Tangy and sour and the
intense tomato element from it. Yum. - [Mike] I'm basically gonna
spread this jam over my base, but leave like a
centimeter around the edge. I'm hoping that when I put
my cream cheese over the top, the cream cheese will almost
seal it in when it sets. - What are you doing to your ribs, Ebbers? - So I'm just dribbling over
some of this cooking liquid. It's got all the pork juices, but also the watermelon,
the intense tomato juice. - I think they're okay. So as well as my tomatoes
and my battle with them, I'm topping my cheesecake
with a fried tomato skin. It was something that was
demonstrated to us by chef Franck. And I'm just going to Nick it. Take it out of the boiling water and put it straight into icy water because I'm going to
slowly peel off the skins and then I'm going to deep
fry them ever so slightly, so they go lovely and
crispy, not too brown. And they're going to sit delicately on the top of my beautifully
formed cheesecake. - Okay, 15 minutes left. - Last few minutes before serving. This is go under a hot grill
to hopefully char in places and the intense cherry tomatoes to gently simmer and
poach in that curry sauce. (sizzling) - I haven't seen the
cheesecake from Mike yet. - Oh no. - [Jamie] Whereas Ebbers, it feels like it's in a
slightly better place. - Salad's all about texture. So we've got the crunchy raw
Pak Choi, the intense cucumber, but also some crispy shallots. - That is a cheesecake. - That is a cheesecake. - That is a cheesecake. - Feel like this is moment
of truth for you, Mike, how are you feeling? - [Mike] Yeah, nervous. - If just one bit of that
cake sticks to that tin and it opens... - It's going to bring
everything else with it. - [Jamie] Come on mate,
we're with you mate. Come on, come on. - [Ben] For the normals. Yes. - Nicely done. One minute to go. - Ribs back in the game. Oh, good slice. - [Ben] Just finishing touches. - Forced to say, 10, nine, eight, seven, six, five, four, three, two, one. Step away from the intense tomatoes. - Well done. - Ah, that's the first time I've turned around and seen that. (upbeat music) - Well, they look good. Let's start savory. As soon as I heard you
were doing a curry, Ebbers, my heart sank because I knew
my job would be more difficult. - You seem to have come to the
table a little bit defeated. - Cheers. - I wasn't expecting
it to taste like that. - The pork is really delicious. And then the tomato is so interesting. It doesn't act like a tomato. It's like creamy and it holds together. It actually, that is a really
good juice of that tomato. Try to convince her. - I hope it's disastrous. (upbeat music) Oh, that's fantastic, Ebbers. I think those tomatoes are
a game changer, though. Like the poaching just works brilliantly. Shall we move on to dessert? - Yes. - [All] Cheers. - It's not what you expect,
and yet it's delicious. And then when you know what it
is, you're like, ah, genius. Why didn't I think of that? - You can't be thinking that
right now though, can you? - Well, I'm not judging it,
so my opinion's irrelevant. - It is clever though. Why not use tomato? It's a little bit weird to begin with because you have that
taste that you associate with savory flavors,
but the jam is brilliant and it's a really good use of tomato I probably would never thought of before. Small tweaks would have improved a lot. The basil is a little bit soft. School boy error, I put it in the fridge. Nice, well. - What a feast. - Feels like judgment time. - They're both delicious
and that as a meal together is actually quite, quite good. But I think there is a
winner and it's gotta be Ben. - Yeah. - It has to be Ben. That is seriously delicious, generous and makes good cheese tomatoes. - Nice. - Well done mate.
Absolutely 100% deserved. - Well, you've heard what
we think around this table, but it's over to you. Comment down below who
would have been your winner. - And a massive thank you
to the vegetable seeds team at BASF for inviting us on this journey into seed breeding. - And if you want to know
more about seed breeding and see Mike and Ben ask
the experts your questions, click the link below it's
in behind the scenes video. - [Jamie] Before you
go, just a quick shout to say thanks to all of you who are using and sending us your
thoughts on our Packs app. We wanted to create a tool to help you boss your mid-week meals, cut down on food waste and
reduce the cost of your weekly food shop, and you are
helping us do just that. So thank you. We want to make this as
accessible as possible right now. So if you haven't tried it,
you can now for a full month, absolutely free. The link is in the description box below and now for the bloop. - I mean he will absolutely
know the candy basil trick because I stole it from him. - Talking of taking things from chefs, I put an ice cube tray in
the freezer this morning ready for my kombucha. - If you want some ice,
you can pick out of there. Sorry. - Ebbers, if you need
another recipe for ice, I'm happy to give it to you. (laughter)
u/Bluerose1000 wanted a poll.
Here you go.
Who do you think should have won?
Wish they didn't shorten the battle part of the videos when they have these long introductions, I understand the video gets 20+ mins but personally it makes for a better watching experience and more content woo
Anyone else get excited on seeing Jamie in the fridge? Was expecting a dad joke of the week though!
Also thinking of content is there anyway we can have a poll for battle videos to see what the reddit community think?
Ben truly won that battle, but does feel a bit cheap to have him using ribs that he started two days ago and a kombucha that probably took a week.
Mike's Cheesecake looked good! Would never have thought to use tomato jam.
Mike's dish was genuinely creative. He's right when he says that the flavours of fresh tomatoes, cheese and basil pair really well together. So why not add sugar and transform it into a cheesecake?