- [Barry] We are Sorted, a group of mates who have your back when it comes to all things food, from cooking battles, to gadget reviews. - That is not worth it! - [Barry] And cookbook challenges, to a mid-week meal packs app. - [Phone] Crack your eggs, bake. - [Narrator] We uncover the tools that'll help us all cook and eat smarter. Join our community, where
everything we do starts with you. Hello, I'm Barry and this is Mike and welcome to fridge cam. - You know that we here at
Sorted love a good cookbook. Today we're reviewing this,
"Signature Dishes That Matter." - And Ebbers has an absolute meltdown. - I'm excited for this. - I dunno what we're doing. - My favorite videos are the ones where Ben has no idea what's going on. - Yeah, and I like the ones
with when you had stubble. (laughing) - Lift the cloche. - [Ben] That's not much better. - [Mike] Wow, woo, pow! - "Signature Dishes That Matter." - [Mike] Do you know, have
you heard of this book before? - [Ben] I've heard of
it, I've never seen it, I've never used it. "Celebrates the most iconic
and influential dishes of the last 300 years, from
the very first restaurants to today's innovative dining scene." - This is 300 of the most
important dishes ever. Why am I involved in recreating them? - [Ben] So it's,
essentially, chronological, starting all the way from gelato in 1686. - Great, hang on, whoa, whoa,
whoa, whoa, whoa, whoa, whoa, I just saw something. - [Ben] Yeah, I mean, it is iconic. - I mean, we've done quite a lot of old recipes recently, haven't we, in these cookbook reviews. Why don't we skip forward a little bit? - [Mike] You're turning to page 162. - Oh, so we're not going that far forward. This is still only 1994. - [Mike] This is cool. - [Ben] Oysters and pearls! "It's an unassuming name
for a spectacular dish, one that helped shape both careers and how dishes were named
for more than a decade." - [Offscreen] Thomas Keller, one of the first American-born chefs to hold multiple three-star ratings from the Michelin guide. - I like this. This is awesome. This is cool. No idea, really, what it is still. Apart from it's got oysters, and tapioca. - (whispering) He's so happy. - Ben? - Uh, yeah? - Are you okay? - Yeah (giggles). - Would you rather have made the Big Mac? (Ben laughs) - It just could not be further from the food that I enjoy cooking. - This is really gonna
be a challenge, then. (intense music) - Well, I'm excited. But then I feel the least accountable out of the two of us. - Mike, are you ready? - So ready. - Igor timing it, and
you're gonna start in three, - [Both] Two, one. (siren blows) - All right. Head, sous.
Tell me what to do. - So first of all, soak the tapioca in one
cup of milk for one hour, setting it in a warm place to speed up the rehydration of the pearls. - You guys. You've already soaked our tapioca, that's very kind of you. - So for the next two
paragraphs, shuck the oysters. - Meow. - Now, I feel like I know
how to shuck oysters. But I feel like we should do this his way? - Yup. - Do you want me to
read and then you do it, or vice versa? - Um, you read it, I'll work
out whether I can do it. - Come on. - To shuck the oysters, hold an oyster in a towel
with the rounded side down. So that's the bottom. Lean the wider end of the oyster against the table for support. Push an oyster knife under the hinge at the narrow end of the shell. You will hear a pop. - [Mike] Oh, here we go, popped. - [Ben] Twist the knife
to loosen the shell. This will release the top shell,
which can then be removed. Slide the knife under the rear to detach the second mussel
holding the oyster in place. Reserve the oyster and all of
its juices in a small bowl. - Oh, this one's a tricky one. Ebbers, I'm struggling. No I'm not. I'm a mothershucker. - [Ben] So you've got the mussel. You've got this kind of frilly edge, that's the bit we wanna cut off so you're just left with the mussel. - So with this recipe, mussels
come with a lot of caveat. - That's caviar. You were thinking it. You were thinking it. I was thinking it. You're welcome. (Barry laughs) - [Mike] Really cool
thing about this book is, I like that it's not pretentious. I like that it's got the Big Mac. I like that it's got spotted dick. It's not saying it has to be fine dining or even really technical to be iconic. - I think a lot of the magic from here, eating at what I would describe as posh, restaurants is knowing that
I could never recreate it. - Yeah. - [Jamie] And that is the magic, that's why you go for that experience. If this can give us an insight into how-- - Impossible it is? And I'm sure that's gonna happen. - But an insight into how
some of that magic is made. - That's amazing! - What makes it a posh
restaurant for you, then? Knives and forks? - Tablecloths. - Yeah. (both laugh) - Right, Ebbers. Oysters, shucked. - These are probably much
smaller than they should be. And part of that would be
where we got them from, part of that would be
the season they're in. - Season. (laughs) - (laughs) You're an idiot. So what you get is the mussel meat and then the trimmings. And the trimmings we're
gonna put in a saucepan, the mussel meat we'll save for later, the reserved liquid, that becomes flavor we add into a number of different things as the recipe progresses. Right. Next job! In a bowl with half a cup of cream, just until it holds its shape, and then reserve the different dregs. Next up we're gonna drain the tapioca and then rinse under cold water. Thomas Keller probably has a
kitchen with running water. What I'm gonna do is dip it in this bowl to try and get the same effect. - What do we reckon? - I reckon that it's holding its shape! Tapioca in a pan and to that we then add three quarter cup of milk, a three quarter cup of cream. - Okay. - No we don't. Well,
this jumps around a bit. - It's telling you you're
using the ingredients as we go, that's how it's structured, isn't it? You can't use the cream there until you've whipped that
up and used it there. - [Barry] Ooh. Ooh, I see. - [Ben] Pour the remaining
three-quarter cups of milk and three-quarter cups of cream
over the oyster trimmings. Come up to a simmer then strain it off and use that infused milk and cream, so wasting nothing from the
oyster, to cook the tapioca. Then we wanna cook over a medium-heat, stirring constantly with a wooden spoon until it's thickened and
the spoon leaves a trail when it's pulled through,
seven to eight minutes. - Is this a dish you'd ever order? - Nope. - If you went into the
restaurant, however, saying I'd like to try your
signature dish, which is. So knowing that information,
then would you try it? (both agree) That's what I think that
this book is so good for. Is that it's like, there must be a reason
why this is so iconic. - Right, saying that this is Thomas Keller's signature dish, it's in both of his main restaurants that are both three Michelin stars. - Never gone off the menu. - [James] It's part of the tasting menu. Or, if you're sat at the
bar, and you have a bar menu, you can order this dish
by itself for 50 dollars. - This is a bar snack, Ebbers! - It's a 50 dollar bar snack. - We're only making a bar snack. This is easy. Are we having fun now, Ben? - Every learning
experience is fun, Michael. - Yeah. I'm having fun. I just wanna know if you're having fun. - I'm gonna make a Sabayon. Four egg yolks with quarter of a cup of the reserved oyster
juice in a metal bowl over a pan of hot water. - [Mike] How the hell- - [Ben] It looks quite sticky, doesn't it? - [Mike] It looks very sticky. - The mixture will be sticky and if you lift some on the
spoon and let it fall, some should still cling to the spoon. Remove the pot from the heat. Set aside in a warm plate. Of course you're doing plates? - Roll. (James and Barry laughing) - You're not going anywhere near it. - I think it's behind. - The reason that I don't- I'm gonna get the piss
taken out of me for this. - Mate, look at you. It's happened already. - [James] Imagine. Doing all of this work, eating it, and it doesn't even fill you up. (all laugh) - [Ben] The finished sabayon will have thickened and lightened,
the foam will have subsided, and the sabayon will hold a rhythm when it falls from the whisk. Stir the hot sabayon into the tapioca along with a generous
amount of black pepper. Mix in the crème-fraîche
and the whipped cream. The tapioca will be a cream, pale yellow with the tapioca pearls
suspended in the mixture. Season with salt if required. Note: it may not need it
because of all the oysters. - Why, it tastes...well, chef-y! (all laugh) I mean...
- It's good. It's really--
- It's really good. Really, good. - [Ben] Immediately spoon a
quarter cup into our dish. Cover and refrigerate
until cold. (mumbles) - That's snacking
tapioca for while we make more of a sauce. (James laughs) - So, that chills. We're
gonna make a sauce. Out of butter and stuff. - [Ben] We need one half
tablespoons of minced shallots. - [Barry] Ooh, this'll be interesting. - Oh, I love that this is a competition. - [Barry] Go on Mike, you can do it. - [Mike] Thanks mate. - [Ben] Uh, yours is-- - [Mike] I thought I did well there! - You did do well. - That right there is like a
perfect visual demonstration between chef's skills and a
good normal's knife skills. - I think we need to stop
using the word normal. You guys are far from normal now. Combine the vermouth, the
remaining reserved oyster juice, one half tablespoons of minced shallot, one half tablespoons
of white wine vinegar. And simmer until most of
the liquid has evaporated but the shallots are glazed, not dry. Then whisk in the butter piece by piece. Do you wanna do more mincing
or should I do more mincing? - What, are you gonna mince that butter? - I meant to mince some chives. - Oh, I can mince that small, I reckon. - [Ben] Place the dish of
tapioca on a baking sheet and heat in our oven for
four to five minutes, until it's just begins to puff up. Okay, nearly ready to finish this now. Add the oysters, which we
carefully trimmed earlier on, and the chives to this sauce, which is nearly finished mounting. - What are you doing? - Nothing. - You're re-chopping my chive? - No, no, your chives are there. I'm not re-chopping your chives. - So what are you doing? - Well, do you know what, it's not often you actually get the chance
to perfect your knife skills. - You're gonna use those
though, aren't you? - No. - If you do it... - I'm not! I think your
chives are excellent. - Right. You are using this as a
ego boost for yourself. - No, (James and Barry
laugh) we're using yours, we agreed that. - I don't wanna use mine now, because they're so much better! (all laugh) - No. - Your chives look like green tapioca. I hate these. (all laugh) - [Ben] Right, tapioca. I think-- - [Mike] It's done! - [Ben] Add the oysters and
the chives into our sauce. - No, Ben, right. That is such a pity use. (Ben laughs) - [Mike] And it makes me feel worse! - Right. Couple of
oysters over our tapioca. Spoon over some of the sauce. And then a crenel of our caviar. - A crenel of caviar is the chefiest thing that's ever been said in this building. Aw, yeah! - That's-- - Wait! No, wait. - Think that's hot.
- It's hot. (James and Barry laugh) - That then gets put on to there. (James and Barry laugh loudly) - It's very hot. I didn't want you to burn yourself, so. Oysters and pearls! (James and Barry applauding) - [James, Barry, and Mike] Well done, sir. - No, that's good! - Great job.
- Team effort. - That is a great job. - As always, it's incredibly easy to poke fun from the sidelines. But that is very impressive and looking at all of the photos that I've seen online of that dish, it looks very very similar. - [Mike] So shall we try it? - [Ben] Yeah, let's go for it. - [All] Cheers! - Wow! - That is a bloody excellent dish. - That is remarkable. - It's heavenly. - [Barry] We've never say this, but it needs caviar and
oyster and fishiness to counteract that really
rich, buttery, vinegary taste. - Seeing you go through
the process of making that somehow makes it even better? - [Mike] D'you think? - I think if you got served
that in a restaurant, you'd go, wow that's incredible. I wonder how they made it. Seeing you go through
the process of making it, I have more appreciation for it. - I can taste every element. It's all there! - Just taking little nuggets from it. Make a sabayon, but switch out
the alcohol for oyster juice. Imagine what else you
could switch that out for. And it can just be a little technique that you may well see crop up in a Chef verses Chef battle soon. (all laugh) - Fair. - Did you like cooking from the book? - I liked cooking from the book. Once I had time to plan and prep. Once I got that, that is brilliant. And I actually look forward to trying some more recipes in there. - We would love to know from you guys, did you enjoy seeing us try
and cook from this book? Would you like to see
us do some more recipes? Comment down below and let us know! - Also, have you tried this
dish in the actual restaurants? If you have, let us know. Be honest. How did we get on? - If you like this video, and
this cookbook, give us a like. And also, we'd love you to choose the next set of recipes
that we use from this book. So you can vote via poll
on our Instagram page. - And don't forget, you can
get three Sorted cookbooks delivered to your door every year if you join the Sorted book subscription! - So pluggy! - Now Mike is a newly married man, and he's obviously got some plans. Cause today
- I have none. He has a dad joke of the week. - I'm just telling the joke,
I'm not having the child. (Barry laughs) I made an abacus using a Polar
mint and a piece of string. Trying to improve my menthol arithmetic. - I like it! I get it! (both laugh) - [Barry] We've also
built the Sorted club, where you can get tons of foodie inspo using the Packs mid-week meal app, discover and share
restaurant recommendations using the Eat app, listen and contribute to our
Feast your Fears Podcast, and send us ideas for the
new cookbooks you'll receive throughout the year. Check it all out by
heading to sorted.club. (upbeat music) And now a blooper. - What happened? - I decided it was time for a change. - No you didn't. - He's going bald. - Essentially, I felt like
my weight loss journey had reached a dead end. And I thought, what is
one way I can make myself look as fat as possible? (Mike laughs) I'll shave off my beard so you can see the full extent of my fat face. - [Barry] Ironically, you
probably lost some weight from it. - I'm taking all this off next week.
