I can't cook, but the person in my ear can.

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Tom Scott really is just doing a tour of my other favourite YouTubers, huh

👍︎︎ 44 👤︎︎ u/ArcaneTrickster11 📅︎︎ Jun 25 2022 🗫︎ replies

OMG! This is all I ever wanted from SORTED. It is such a perfect step forward for the guys to now have to be a teacher.

Tom was the perfect choice for this as he's great to listen to but not strong in the kitchen. Still I hope they do more of this. Can't remeber the last time I enjoyed a video this much.

Also, I need to make that pea soup recipe.

👍︎︎ 33 👤︎︎ u/Nomnomyarn 📅︎︎ Jun 25 2022 🗫︎ replies

The collab I never knew I wanted. Great video!

👍︎︎ 27 👤︎︎ u/Sp0ngebob1234 📅︎︎ Jun 25 2022 🗫︎ replies

Please please please let there be a pass it on next week with Tom.

The absolute carnage that would ensue would be amazing to watch

👍︎︎ 23 👤︎︎ u/jsw11984 📅︎︎ Jun 25 2022 🗫︎ replies

This was not a collab I was expecting. His chemistry with the guys in fantastic though. I know he's not a food youtuber, but I'd love to see them work together again.

👍︎︎ 21 👤︎︎ u/Timeline15 📅︎︎ Jun 25 2022 🗫︎ replies

OH MY GOD tom scott and sorted?? off to watch this right now!

👍︎︎ 12 👤︎︎ u/saynotopudding 📅︎︎ Jun 26 2022 🗫︎ replies

Woo I can't wait for this one!

👍︎︎ 8 👤︎︎ u/Silver-Zen 📅︎︎ Jun 25 2022 🗫︎ replies

Apart from this being a fun and highly entertaining video by itself, it was also fascinating for me to see a totally different editing on a "Sorted" video (by Tom). The absence of most of the background music (apart towards a dramatic finale), and keeping in longer sequences along with more reactions from staff in the studio while the editing still was not "slow" in the slightest was something I really enjoyed.

👍︎︎ 9 👤︎︎ u/viveladecadence 📅︎︎ Jun 26 2022 🗫︎ replies

I never realized how important it was to me to hear Mike say "I love you with all of my heart".

👍︎︎ 8 👤︎︎ u/entrails_are_tasty 📅︎︎ Jun 26 2022 🗫︎ replies

Captions

This is the team from Sorted Food, and today, I am ripping off one of their formats? (laughter) I don't know if that's the right— In exchange for a shameless plug of our app(!) We are doing "Remote Control Chef" today, and I am being remote-controlled. What's gonna happen? Basically, we have a walkie-talkie, you have an earpiece, and we direct you 'round the kitchen, taking in turns. Yeah, you're gonna become our remote-controlled chef. We're each gonna talk you through a dish, and then he gets to judge them at the end. I get the best job, judging the dishes, but also the process and the chaos that gets you there. Why do you get to judge? I wear the jacket. Right, that's fair. What you have is one lovely bag of grocery ingredients, and from that one shopping list, you're gonna create three recipes, two portions of each, and... ...zero food waste if it all goes to plan. Right! "If it all..." I feel like the last part of that sentence was the most important. 'Cause I... I'm not a good cook. Like, I never really got beyond student— Join the group! Right, okay. Usually in these kind of battles, you have a Chef and a Normal. This time, you've got a Normal and someone who's even more Normal. (laughs) So this could be interesting. You had, what, ten years of Sorted Food now? Yeah, but we've had a terrible teacher! (laughter) We have picked three recipes that will... be a little bit cheffy, a little bit kind of flavour combinations, some super-seasonal stuff. Who's going first? Our most normal Normal. Heyy! Oh, that's... Wow, I've been promoted(!) (laughter) Tom? Yeah. Are you ready? Yeah, sure. I've got a funny feeling I'm gonna enjoy this more than you will. Yeah, that's probably right. 30 minutes, right? 30 minutes. Ready... steady... cook! Okay, well I've got a bag of stuff. And... what do I need from it first? So today, Tom, we'll be making a beautiful pea soup and gremolata sauce. That's right. One of those words you used sounded like "gremlin-ata", and I do not know what it is. Gremolata. Gremolata. So to start off with, in the bag, you should find some delicious shallots. Yeah, perfect. We're gonna need to halve, peel, and then finely slice those 200 grams. Halve, peel, then finely slice, okay. This is the only bit of chopping, I think, in this entire recipe. So, you wanna... take the... Take the ends off. Take one end off. And then cut it in half lengthways. Down there? Yeah, but I'd do it flatly. Yeah, perfect. I mean, I'm sure my knife technique is terrible here, but... See, one of the things I do when I'm cooking at home is I cheat and I use a lot of pre-sliced, pre-diced frozen vegetables. Which is why my skills on this are a lot worse than might otherwise be. Alright, so next job is peel? Tell you what, if you wanna mix it up a little bit, we may as well start preheating a pan. Alright, little splash of oil. 'Kay. Good, right. That's... heating up. There's we go, alright. Keep peeling. Nearly. Totally— Oh for— No, that didn't help. (plosive wheezing) Fine, that's peeled, okay. Right, now you can discard all the skins, just chuck them in the bin. Oh, for god's sake, there's still more here! Right, we're five minutes down. And so far we have peeled some onions. Five min—?! The thing is, we also only used half the pack of shallots, so I'm gonna have to do this thing again in another recipe, aren't I? Yeah, that's the beauty of these recipes. We share the ingredients across the entire week. Yeah. That's— That's shal-lot. I'm not gonna get tired of that pun. I've only just realised I can probably do two at a time here, can't I? Yes, brilliant! Vaguely patronising. No, honestly, that is genius, 'cause I've never thought of doing that before! (both laughing) Yeah, that's working. That makes so much sense. I should do that all the time. Now chuck all of that into your pan, and then you wanna basically sprinkle a little bit of salt in there. That'll help bring out some of the moisture. What's next? Okay, so this is for our gremolata sauce. It's essentially like a lemony, garlicky, green sauce to go on top of our soup. So to start off with, 30 grams of parsley. Chuck that into the measuring jug that we're gonna be blending in. There we go. Okay that's it. Got it. Then you wanna drizzle in two tablespoons of the darker, posher-looking oil. Now you wanna peel one clove of garlic. I've never actually used fresh garlic in my life. How?! It's the best ingredient known to mankind. I know, and it's also a complete pain in the ass! Compared to just getting pre-sorted— Anyway, here's— It's peeled. Chop off the bottom of it. And then you can put the knife on top of the garlic and then put your weight on top of the knife. That's it, perfect. And that makes it a little bit easier to take the skin off. Oh yeah, alright! Okay. I'm gonna be honest, I very rarely get to sit in this seat and give instructions, but I am thoroughly enjoying myself! (sighs) Right, so that beauty is gonna remain raw, and you're gonna chuck it into that blender mix. Yeah, man. Okay, in it goes. Because you're so good at peeling, we're now going to be peeling a lemon, or otherwise known as zesting it. Right, yeah. That I can do. Okay. You just want the yellow bit. The pith can be a little bit bitter. Alright. That's enough. That's plenty. If you get that straight into the mix... Yep, okay, good. Now also, can you cut a lemon in half and squeeze in its juice? Yes. Perfect, now we want to blend that up. That's on. Yeah. And there's a button marked 'Turbo', so cool. Let's do turbo. Right, next up, you want to grab the bag of frozen peas. Yes. And chuck that into the pan with the shallots. So, believe it or not, we're nearly done. This last bit will take about five minutes. Now, I'm not sure where this thing is, but if you wanna go hunt around for a stock cube. Yep, if you crumble it up, and chuck it in there, that's just instant seasoning. Wonderful cheat ingredient, this or... vegetable bouillon, however you pronounce it. So now add just a little bit of water from the kettle, which should be behind you, and you wanna just cover the peas. 'Bout there then, I think. Yeah, nice. One thing I forgot to do was preheat the grill. I've definitely got the grill here. Two little wavy things at the top. That's— I think so. Then whack it on full. Got it. And then you wanna grab a ciabatta loaf from the bag, and cut that in half lengthways. Cool. Alright, that's done. That's in half. Now you can bung those straight under the grill. Oh god, where are the oven gloves? 'Cause the rack, if we're going for the grill, needs to be on the top just there. Thank you, Tom! I forgot that bit. (laughs) I'm not a complete id— ...Never mind. I think all we’ll do now is wait for that to come to a boil, and then we're gonna blend that up. Alright! Is this gonna spray boiling water at me? I think if you keep it on the bottom, it should be fine. But yeah, get a shield just in case. Alright, there we go. I'm gonna turn the heat down as well, 'cause it's really puthering here. That's totally a word, and not just something that I made up(!) Okay, so the thickness is definitely right, 'cause it's now... ...acting like it's a damn volcano! I'm gonna move it off the heat. That's perfect, right. Can you just check the ciabattas quickly? Oh my god, I forgot about the ciabattas! They burn really quickly. Okay yeah, we're fine, we're fine, we're fine, we're fine. Not fine! They're burning! That's... Oh. Oh yeah, no. They're— They're toast. Whoa-whoa-whoa. They can always be saved. Let's have a look. It's bad! (crew laughing) It's bad. That's fire-alarm bad. That's pretty bad. That's pretty bad. They can still be saved. Don't worry, I've been there. Let's get 'em out, and then... oh no. We're gonna do the trusty scraping of the bread trick. Okay, well, we were doing so well! We only have a minute left! Could you not shout when I'm just touching— I thought I was just about to burn— We only have a minute left! Also not helpful! Get a bread knife, and scrape some of that delicious burntness into the bin. I mean— Use the back of the knife. Come on, you've been here before. We've all had to save our bread. (mouths silently) I can see you! (laughs uproariously) Yeah, but I wasn't talking to your camera! (laughs) No, this is... The only thing I think I can do is cut this in half like that, and... ...maybe, if the bread knife is sharp, go down here like this, being very careful with my fingers. Yep. Be careful, be careful. Yeah no, that's— It's dead. You did a really bad job. (snorting snicker) (crew laughing) Tell you what, Ben won't know. We'll serve it upside down. There we go! Yes, that'll do! It's good enough. Right. I'm so sorry. Good! Little bit of texture, little bit of burn is great. We've got 30 seconds. Can you check the seasoning really quickly? Get a spoon in there, make sure you're happy with it. I mean, what difference is it gonna make? It'll taste better. Mmm! Happy? That's really good. That's really good. Okay, get that in the bowl. Okay, in the bowl. Half of that, because that's supposed to serve two, but never mind! It's a big bowl! Fine, we've got a sharing portion! Because you share soup, don't you(?) Sharing bowl of soup! Lovely! Yeah, okay, fine! And then this on top. Now you want a nice drizzle on top of this. Yeah, it's too thick for that. Little drips...! It's not a drizzleable sauce, this. And then let's get some wonderful extra virgin olive oil. Then just a nice drizzle over the top. See, that I can drizzle. Yeah, look at that! Now we're cheffy! (through chuckling) That's a sharing portion of soup. Three, two, one. See? It's easy as that. (snorting chuckle) (stifled laughter) I don't know if you can hear the crew cracking up over here, but... I mean, I will say this much. I will say this much. It actually tastes really nice. Zingy? Fresh? Yeah. Nice. Recipe one down. Two more to go. How we feeling? I mean, you'll notice, through the magic of editing, that the kitchen is a lot cleaner than it was a little while ago. So yeah, it's fine. Who've I got on the other end of this at the minute? This is Jamie, and we are cooking crispy mushrooms with curried cauliflower purée. We've put 30 minutes on the clock, and the time starts...now. First of all, let's preheat an oven to 200 degrees Celsius. Okay, oven is on. Lovely, now can we source a large frying pan? When you say /sɔːs/...? Well... pull one from somewhere. Right. Not like, sauce. No. Like... Have you got one on the hob? Lovely, that's perfect. Let's get that on a high heat, and can we add about four tablespoons of oil into it? Let's rip those wild mushrooms up. So like, just that? Literally... Yeah, perfect. Just rip 'em up. What would be handy is some sort of mechanical device to make this faster, but you said rip, not like, blend or shred or process or anything like that. Tell you what, why don't we pop some of those mushrooms into the pan whilst we continue to rip? Let's do that. Yeah, okay. That's getting quite full there. There's... There's... There's not mushroom[much room] inside. The great thing about mushrooms is they will— Just no-sell my pun, why don't you(!) We've been doing this for twelve years, Tom. Honestly, we've made all the puns that we can. I'll be honest, it feels like I've been ripping mushrooms for twelve years. Yeah, we've had to watch you! (laughs uproariously) (crew giggling) I've just figured out the technique for ripping these faster. Seven minutes in. I heard that look you just gave to camera! Do I know you gave the camera a look? No, not at all. But you just gave the camera a look, didn't you? Yes. Yeah, okay. You just Office'd me. (giggles) Let's start the purée, shall we? So, to start our purée, we're gonna need a cauliflower please. A cauliflower, yes. Slightly unusual, we're going to grate it. Alright, how hard can it be? I'll tell you what, you've a very good grater here. ...Thank you. Tom, I'll be honest, you're doing a fantastic job, and I'm proud of you. That sounded sarcastic. I'm not sure if it was. No, it's encouragement. Positive mental attitude. We've got this. Right, get the rest of the grated cauliflower into the saucepan. Yep. Alright. And now let's get the frying pan into the oven. We're about halfway, which is, you know, it's great. So, why don't we find... 200 grams of shallots? Oh god, not again! Oh really, it sounds like you got prior experience. Yeah, you weren't in for the last time I did this. Prepare for whatever the opposite of a master class in cutting shallots is. There are gonna be people grumpy about my cutting technique here, but I haven't learned the fancy thing that keeps your f— I feel like if I try to learn that now, I would cause more problems. Should that cauliflower be on the heat, or anything like that? No, not yet. We're going to throw in the shallots. We're also going to peel and thinly slice some garlic. Oh good, good, excellent(!) And some ginger. We can cheat if we want. Let's just grate the garlic. Then you don't have to peel it. It's the best cheat ever. Well, that's a better idea. What a revelation! 'Cause the skin just doesn't seem to be going through the grater. The skin just comes off. I take back all the sarcasm and looks to camera I had earlier. This has just saved so much time and made me so much happier. And if you want, we can do exactly the same with ginger. You've got quite the speed on there. (crew giggling) Honestly, your hand is blurring. You can shut up, crew! (giggling intensifies) Alright, in goes that as well. Now, I feel like this should be on the heat by now. It will be on the heat in about 60 seconds' time, after we have poured in 500 mL of milk, and finally, just a tablespoon of curry powder, please. Essentially, we're going to bring the milk up to a boil, and once it's boiling, we're gonna reduce the heat down to medium and simmer it for 7–9 minutes. Okay, how long's left on the clock? Seven minutes. Cool. (crew laughing) Right, okay. That's mixed. Did the milk go in there? Yes. 500 mL of milk went in here. Oh good, okay. Well, look out for that bit. Don't get— These are not my ingredients or my instructions, mate! You're the one in control here. I'm not taking— I'll take the blame for the crap cutting. That's on me. The amount of milk, that's on you! Right, I think that's all mixed in, that's perfect. Let's get a lid on that, and that'll help to boil it quicker. Yeah, okay. Let's go check on the mushrooms. Make sure they're not burning. We can probably, with your tea towel, we can probably remove that pan. Now, that handle is gonna be hot. Yes it is, so it needs to be... I'm gonna put it on the surface here, and just get everything out of the way first. Oh yeah, they look crispy. Deep, golden-brown, that looks ideal. Now, a little tip for you. Don't touch. Keep the tea towel on the handle. That's a really good idea. Do we have a small measuring jug nearby? And the blender. Yes. Then we need to get our hands on 100 mL of crème fraîche. I just touched that pan! Thank you for the tea towel. That was a good call. We'll need about a third of that jar. Okay. Can you add the whole bag of coriander in, please? Maybe keep a couple of stalks back. We'll use that for garnish. Alright. Seriously, this is just coriander and cream. That's all we need. Coriander, crème fraîche, blend it up. It's gonna go a lovely green, and then we'll season it to taste with a bit of salt. Remember, you can always add more. You can't take it away. I've discovered the problem. I put the salt and the pepper in while the blender was still in there, so it's all just sat on top of the blender. It's just there. It's just sat there. (giggles and wheezes) You might not be transmitting, but I can hear your laughing from the next room, so thanks for that(!) (laughs) Honestly, any mistake you're making, I've made a hundred times before. So that's why I just wanna take this opportunity, Tom, to say you're doing a great job. Thank you, thank you. I'm gonna choose to interpret that as not sarcastic! I'm not being sarcastic! So many people bought Displates after their last sponsorship here, that they've come back! This time, they wanted to show off their larger plates, and all the licensed art that they have. So they sent over a few to give to my friends. This print of the original Star Wars poster, and this shot of the Enterprise-E from Star Trek are gonna fight it out on the walls of one friend's office. And then this poster of The Flash looks wonderful with the glossy print on actual metal. I know who I'm giving it to. This is probably gonna end up right over their TV. All the Displates come with a fancy magnet mounting system, so you don't need any tools to put them up. and you can get their 3D magnets, so they seem to hover away from the wall. And there are also Displates for video games, comics, even NASA. They come in gloss or matte, or framed up if you like. And there's also a lot of more artistic poster options if you'd prefer not to fly your nerd flag quite that high. As this video goes out, it's their summer sale. There's a link in the description and pinned comment. And even if you're watching this later, that link will still give you a very good discount. Right, back to the show. We now have our mushrooms, are cooked and ready to go. We have our coriander cream... ...blended and ready to go, and seasoned to taste. Let's taste one of the mushrooms, just quickly, and see if that needs any more seasoning. Needs something. There's not as much - what's the word - umami in there as you'd expect from those mushrooms. I'm gonna add that pinch of salt. Lovely word, umami. Time-wise, I think we're just gonna have to go with the veg. It's gonna have to be done. Alright. Okay. (mouths silently) Don't— I saw that! So let's take the pan off the heat, and we're gonna get the blender straight into the pan. We wanna blend that up until it's silky and smooth. Okay. Okay, Tom. We got two minutes left. So does that blender have a super-speed on it? I'm using it! (wheezes) Is that the turbo mode? Yep! This is what arbitrary time limits do to us. Yep. (chuckles) If you're cooking at home, just spend five more minutes on it. It'll be great. What we're gonna want to do is create a lovely... mound of it on a plate, right in the centre, lovely circle of it. Alright, say when. Excellent, okay. And let's get half the mushrooms on top. Now let's spoon half of the crème fraîche over the top. Make it as cheffy and arty as you like. Fifteen seconds. Yeah okay, fine. Yeah, you know what, that's happening. (crew laughing) Do you mind?! Oh, cheffy and arty, just how I like it. That's definitely a thing that happened. We'll let Ben mix that in, shall we? Okay, three, two, one. Gonna be honest with you, made some errors there. That— That could be a lot better. It could be a lot worse... ...but it could definitely be a lot better. Once again: teamwork, joint responsibility. We'll take this one together. Hello, Tom. Hello. Who have I got? You've got Mike here, and I'm afraid we're faced with a dichotomy. Oh, good word. Thanks. I hate losing to the other guys, but I'm also the weakest in terms of cooking ability out of them. If your instructions are clear, we're gonna be fine. What are we making? (distant laughter) I heard that laugh on "We're gonna be fine"! I heard that! Okay, visualise this, this is what we're making: some mac and cheese flavoured with spinach, with little dots of crème fraîche, grated cheese melted on the top. It's gonna be unbelievably delicious, and it's gonna be a breeze to make! (laughter) You don't believe that! Even through this headset, I heard the disbelief in that. I can't even lie to you via walkie-talkie! This sounds delicious. 30 minutes? 30 minutes. Start the clock! First thing we're gonna do is cook some pasta. 'Kay. So you have your macaroni. Now, if you grab some scales on the back... They weren't there earlier! I put them there for you, because great prep equals great results. Alright, yes. I'd like you to take the big pan. 200 grams of macaroni is gonna go into there. Close enough, 209. I haven't cheated, but I have pre-boiled a kettle. Pour that all over the top of the pasta. We're gonna wanna season that water. Because with pasta, we want it to take on lots of seasoning. So, I would put a lot of salt in. And I am going to set you a timer for eight minutes. Alright! Look at me, remembering stuff! Yep, got it. Lovely. I've actually gotta do it now. Can someone set me a timer for eight minutes, thanks. (crew laughing) I outsourced that job. I thought you might've done. Now we're gonna create a roux. Ooh! I know what that is. I've seen all the chefs on YouTube make that. I've never made one myself. I'm excited about this now. Yeah, it's like flour and butter, right? Absolutely. With a little bit of milk in, we're gonna turn that into the cheese sauce for our mac and cheese. Plain flour then. We want some flour. We want the scales still, and we want some butter. This is probably 500 grams of butter. Yeah, okay. I would say 50 grams we're gonna need. Alright, that's probably about that much at a guess. The fact that you're already eyeballing ingredients shows what an amazing cook you already are. Well, it's 500 g, I want about a tenth of it. That's exactly 50 grams. I've nailed that, lovely. Okay... So get that onto a medium heat. We're gonna basically get that all nice and foamy. When the butter goes foamy... Yeah. we're gonna start adding some flour in, and that will be four level tablespoons into the foamy butter. Is that a dessert spoon or a tablespoon? It's a dessert spoon, but hey! You're eyeballing it. You're at the eyeball stage of your culinary career. (chuckling) While we're waiting for that to foam, you could grab a grater, because actually, also into this roux is going to go some garlic. Yep. How much garlic. Lots of garlic for this, surely. We've got ample garlic. Do you know what? I would say, season to taste with garlic. Can we grate this directly in here? Is that now, or...? How foamy is that looking? I mean, have a look. You've got a camera. That's still melting a little. Yeah. Is it right up high? You said put it on medium, so I put it on— If you're gonna throw back my errors in my face, then you're just gonna make me look silly, aren't you? Yes...! Well, this is how Sorted works. That's fine. Teamwork. Teamwork. We're fine. If that's melted, let's get some flour in there. Right, so one, two, three, four heaped— Oh, level, level, level, level! Oh, well that's two then. There you go. Eyeballing it. Professional. And we wanna coat all of that flour in the butter. Make sure that it cooks right out, and we're looking for a sandy paste. I feel like roux is one of those things I've always looked at and gone, "That's gonna be a complete pain in the ass to make", but that's worked. So we're gonna cook that out for a couple of minutes, because it'll basically get rid of that raw flour taste, which no one likes. It steadily gets browner and browner, right? That's right. We'll keep an eye on it. But you're doing a great job! Thank you. Despite your instructions! This feels easier. No one has asked me at any point here to peel and then chop 200 grams of goddamned shallots! There are no shallots involved in this recipe. I'm very happy with that. And thank you for introducing me to a genuinely new feeling in this studio, of happiness and contentment! (laughter) I mean, likewise! This is working. It's all gonna fall apart shortly. Let's be clear. But right now, this is seeming pretty good. Little bit of boiling going on there. I feel like that's something that shouldn't be happening. I think we've cooked the flour out nicely. So we're gonna get some milk in now. Right, okay. We're gonna do it bit by bit, and I will need you to measure it. Tom! Stop! I've already messed it up. We need to put garlic in first. I'm terribly sorry. So now we can grate the two cloves of garlic in first. Okay. Nearly didn't get away with that. As soon as you've done that, we're coming up to eight minutes on the pasta. So let's get it off the heat and test it to see if it's cooked to your liking. How do you like your macaroni? I should've stirred— Al dente, if we can pull it off that way. Let's see what it's like. Another culinary term. You're a pro. Yes. Fantastic! If anything, that's slightly too much done, so probably about right for mac and cheese. Let's get it out of that hot water then. We'll drain it. There's a colander that I've strategically placed. Well done, that man! Marvelous! Excellent! Pasta, done. Happy with this, lovely. That's good. We need milk in this. How much do you need? You needed me to measure this out. Yes. We need 400 mL of that milk. Got it. Fantastic. And we put this in slowly, one bit at a time, right? Yeah, imagine doing a quarter at a time. Okay. How're you feeling? More confident at this point than anyone else here. This is— I'm loving these instructions. They're clear. The recipe might feel a little bit simpler? I don't know if that's— Right. But we've got a roux involved. You're shooting me in the foot here(!) No, I think it feels simple because you're giving good instructions. How's that sound? I love you with all my heart. (laughs) I think we're good. I think the last of this can go in. Is it nice and thick. There you go, it's getting hot. Yeah, we're getting there. This is gonna be amazing. Yeah, happy with this. You are a perfectionist. We are gonna get on like a house on fire. Are you happy with the smoothness? Yeah, what I— The important thing that I can't see in here are any lumps of roux. There's no lumps of flour I can see. It's all just little dots of garlic. That's because you're a bloody professional, that's why. I'm enjoying the mutual admiration society we've got going on here, but I think the clock's ticking, so... (Mike and crew laughing) Right, what's next? So, you should have a bag of spinach there. And we're gonna use the whole lot. Dump this in? Dump it all in. Right, okay. And it will get to a point where it just all wilts, and then you'll be like, "Oh, I thought I put spinach in this." Right, every time! And while that is wilting, I'll get you to chop up about 10 grams of coriander. 'Cause we'll chuck that in as well. That's a lot of spinach, isn't it? It really is a lot of spinach, but I just keep— I keep pushing the spinach down, and it keeps going in. It's like Mary Poppins' handbag! That's how much coriander I've got left. Take a small amount. I'd say about 10 grams, but yeah, that'll do. That much? Yeah. In the left hand. Just chuck it straight in the pan, 'cause we're gonna blend this up. We have eight minutes left. Agh! Okay, cool. Alright, what's next? I've prepped you a hand blender. We're gonna grate in some cheese, and then blend it, but we do need the spinach to wilt. Everyone's using the hand blender. Everyone's using the hand blend— That's already got one on, mate. (crew laughing) ...Did you prepare this? I prepared this, and in doing so... set up a hilarious... scenario. Yeah, you did. Cool. Alright. Let's go. Now can you try and incorporate some of the roux onto the top of the— Yeah, that's it. 'Cause the more sauce that gets on top of it, the quicker it'll wilt. Great job. I'm doing my best. It's steadily wilting. So let's prep what we're gonna put into this pan now: 50 grams of cheese, it will be one tablespoon of mustard, and crème fraîche, 100 grams, so maybe five or six tablespoons. Simple as that. Good. Bosh! Okay, give it a quick stir. Now let's blend that up! That is looking awesome! That's looking really good. I'm happy with that. Tom, have a sniff. (sniffs) Can you smell that? Yes. That smells like team spirit. Right, I'm guessing it's just put the pasta in the sauce or the sauce in the pasta. Which way around do you want it? Well, I've got a spoiler. We're gonna put the pasta on a baking tray, cover it in the sauce, and then we're gonna put some cheese on top and grill it. I'd like to grill it for 4–5 minutes. We're not gonna have that chance. But we've got three minutes remaining. Macaroni on there. And then we're gonna grate 25 grams of cheese on the top of it. Let's get that under the grill for our remaining minute and a half. Oh-kay! Maybe we'll go over! Let's prep the remaining bit of coriander and crème fraîche. 'Cause you're gonna dollop that on the top, and then we're gonna tuck in, and we're gonna win this competition. I don't really wanna open— How much time have we got? I mean... 30 seconds I would say. Okay, right, cool! Have a look, see. How's it doing? All we want is that cheese to melt. It's melted! Is it nice colour? Does it look lovely? It's not brown enough, but it's gonna have to do! Okay, okay, okay! But you know what? That looks yummy. I'm happy enough with that. All over the place, wherever you like. We're gonna mix it all in, let's be honest. And then we wanna tear some coriander over the top. About five grams worth. I think... ...that will do nicely. And we've got a three, a two, a one. ♪ Ta-da ♪ I'll be honest, that's the one I'm happiest with. I just don't know how it's gonna taste. Great work! Get in! That was the most difficult cooking I've ever done in my life. And I realise that's a very low bar, but I'd never tried to cook against the clock. I've never tried to cook something like this. Normally, I'm just at home and just, "Yeah, that'll do." Trying to follow a recipe... that is being translated to me on a time limit. So did you see what was going on? I was peeking occasionally. So I saw the chaos and the carnage, and some in places very, very concise. And you have kept these warm. We have, yeah. We've hot-held them. And therefore, it might've lost some colour on the peas, but— You just kept them warm with your hands? It's a kitchen term. I'm sorry. I thought "hot hail" was the thing that they drop in Flash Gordon to destroy the earth. I think we should just tuck in. I think we should just tuck in. This is... a pea soup with a sauce. It is, and you can tell that I didn't know how to use the immersion blender. I got a whole pea in that bite. (laughter) It's a variety of textures. The flavour's solid though. The recipe is really good. That tastes amazing. The gremolata is so zingy on top, isn't it, as well? Yeah. It's those little tricks, of the raw garlic and the coriander in that little... jus-y sauce, that lifts what is otherwise a very tasty pea soup. It's absolutely delicious, and is... a brilliant use of frozen peas that you've thrown together in half an hour. This I'm less sure about. Dish number two? It took me so long to grate the cauliflower... that I feel like we lost some cooking time there. Also I was really bad at cutting the shallots. I will take the— What, you hadn't improved from the first round? I think, had you had an extra minute of cooking, it'd have been smoother, rather than that kind of texture, but it smells, as you were cooking it, amazing with all those curry flavours. That shallot needed a few more minutes, and it needs to be finer. That's on me. I'll take responsibility as well. Teamwork, as we said at the time. But if we hadn't crowbarred a time limit into it... for the sake of urgency, then you'd have got that perfectly smooth. Again, it's a dish with two component parts that work really nicely. With the crème fraîche and coriander on top, that kinda takes it a little more cheffy. It tastes great. Little bit of that raw shallot. Yeah. And a little bit of that pulpy cauliflower, an extra minute or two would've been great. But... It's also really peppery. I think it was the curry powder. Was it? Yeah. Which leads us to... Everyone's favourite, mac and cheese. Spinach mac and cheese. You couldn't be arsed to plate up? We didn't really have time to plate up. We didn't want to plate up. This is how we serve it. Dare I say it... Wot? It's like a 'healthy' mac and cheese. There's so much veg going on there, that it's fresher than you think mac and cheese should be. I feel like I undersalted that, or something. It feels like I needed to put a little bit more in there. Little bit more seasoning, I think. But that, I think that's great. Tom, have you got a favourite out of the three? Based on flavour and approach and method and— I think it's that one. In terms of instructions— I'm taking credit like I created the recipe(!) In terms of instructions, I think we got on better. What do you mean? There was just— There was a mutual admiration society. At no point was I in blind panic. So I feel like that's— That's a good start? I know. Can you believe it? What happened to you? I don't know. But if we're going in terms of pure recipe, and what I would want to eat again, That's really nice. That's really nice. And I think what's key, and the whole point of these recipes, is that behind Jay, is no food waste, with the exception of wait, the coriander that Jamie was supposed to garnish his plate with! (laughter) Do I have to pick a winner? Yeah. That's the format. (chuckles) (laughter) Oh yeah, I did say I was going to judge this, wasn’t I? Okay, how about this. I have a loser. Hi! (laughter) And that is that dish today, just based on time and not being able to blend it smooth enough, even though the flavours are great. I think that's on my skills, rather than your instructions on that one. Oh, no. Teamwork, joint responsibility. It's fine. We like to pass the buck in this studio, so give this guy the buck. I think for remote-control chef... the instructions and results were best...in dish three. Oh, yeah! Mike's mac and cheese. (laughs) (applause) It's been a true pleasure. I never thought I'd say that having the safety net of Mike in your ear would create calm environment. That's not how this normally works. I never want to hear that sentence again. Thank you very much, folks. That was lovely. Man, great job. It's been so much fun. Thanks for coming down. [Caption+ by JS* caption.plus | @caption_plus]

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Channel: Tom Scott plus

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Length: 33min 4sec (1984 seconds)

Published: Sat Jun 25 2022