Ben, please NEVER stop giving all the extra little tidbits of information, no matter how much flack the guys give you! It is so interesting and actually gives so much extra insight into how a chef thinks rather than just “It works because it works”
Depends on the variety of cheese! While certain hard cheeses have lower levels of lactose, soft cheeses have larger lactose levels. Additionally, a person’s reaction is dependent on the level of lactase their body produces - so some more unfortunate people will have a bad reaction no matter what.
Great idea! Who doesn't love a roast too? We did do an expensive vs budget roast dinner battle, but a normals battle would be great! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zbptO6KXKAU.html
I think he's not allergic in the way that gives him an allergic shock, he c probably has the type of allergy that makes him get an upset stomach and diarrhea
@@1195mmg That's a sign you shouldn't eat it as you risk a more serious reaction. I'm allergic to Kiwi (which I used to love). It makes my lips tingle and I thought it was coincidence until I researched it via reputable allergy information websites and discovered that mild reactions can turn into more severe ones so it's best avoided altogether.
Yea!!! As someone who is allergic and have gone with the "wee-woo" car because of it, I always get SO stressed when Barry goes "well fuck it" 😲 am like "DUDE, you could die!!!, Oh wait, not that's me" 😅
I've been watching cooking shows for 40+ years and FINALLY someone is disgusted that they've done a bunch of work only to have a premade one suddenly appear. Thank you Spaff! Reality!
What? They used to do the "here's one we made earlier" thing consistently since their early years. Jamie's now just "matured" into a "veteran" who now thinks it's a "shame" :p
@@misterkayy That's kinda my point. ALL cooking shows do it. Finally someone groans about the fact that he's done all this work, only to have one magically appear!
Sorry posted before finishing, can't edit. Sulfites are in the top ten allergens. And you find them everywhere. Fresh green lettuce, sulfate spray. White shredded potatoes, sulfate. Pretty dried fruit, you guessed it sulfate.
I've always thought it would be neat if they tried a challenge where the guys start with a "normal" recipe and then have to alter it on the fly for someone with dietary restrictions. I would really like to see them try out the AIP (Auto Immune Protocol) diet sometime. It's one of the most restrictive diets I know of, plus it's designed for people undergoing chemotherapy or those who have other autoimmune issues who need to reduce the possibility of inflammation arising from food reactions, so creating some yummy recipes that fit AIP requirements would be very helpful for some people living with difficult circumstances.
I'd like to see some gadget history. Low tech things that are still available that your grandparents or great-grandparents would have had around, like a hand crank ice cream churn. Don't get me wrong, new and improved gadgets are awesome, but some element of a history lesson, or an understanding of what food technology was around in the early to mid 20th century could offer some appreciation and incite in old family recipes.
"A Chef Tests..." That is kind of sad, as James has been such a big part of SORTEDfood. Then again, as said, he has spent so much time with SORTED and that group, I understand that if he wants to try something different or do different. It's just one life. Good luck James and great to see that SORTED group still works and provides us perfect videos to watch! :P
I this the testing hints at Ben having tested the machine before the video and preparing a bunch of items. Then the normals just follow his instructions
My favorite thing to do with my parents' ice cream machine is take a pot of Greek yogurt, some sugar and vanilla and basically just dump it in there, it's easy and so flipping delicious 😋
Thanks for reviewing this magimix ice cream machine! I used to work for the company and always appreciate when people give their products a nod. They really try to produce quality machines made to last, which is why the price tags are higher than some competitors. I feel not many people hear about them as they're a small company and don't advertise as much as the others.
My Magimix food processor will outlive me, that is a certainty. It’s motor has a 30 year warranty and yes you can still get parts for machines that old. They’re built to last not get thrown away, truly the greenest manufacturer. The power is crazy, nothing stops it but it’s gentle enough to make scones that are light and airy. I treated myself and I’ve not regretted it. I’m now looking at this ice cream maker.
The price makes this into a one in a lifetime present, whether that's one that you buy yourself or is bought for you. I don't think it's a purchase that people would make unless they are hardcore foodies or they have been making ice cream for years and want to step up their game. Any chance we could see some more comparisons between high end gadgets and some more cost effective ones?
Well, I got me one because I like ice cream and I simply can´t eat store bought ice cream due to allergies. I also can´t eat any other sweets like gummies, candy, chocolate bars, cake or cookies from stores.
Having owned one of the "freeze the bowl" primitive ice cream machines and now have one of the compressor ones like the boys are showing off here I will say I will never go back. I make maybe 10 ice cream loads a year and it is still totally worth it to me. It makes ice cream making simple and allows me to concentrate on just making the custards / sirups instead and increases my confidence enough that I dare try more advanced recipes like making a home made pistacchio gelato which never succeeded for me before I got a full machine. Also when my nephew and niece are over they love getting flavoured cream soft serve as I like making it with raspberry, blackberry or chocolate flavors for them.
Talk about perfect timing, last night I bought an ice cream machine and spent the rest of the evening reading recipes, fantasizing about what is to come. Most of the recipes call for “Heavy Cream” and the closest I can find is “Heavy Whipping Cream” which turns out has a lower fat content. Thank you for doing this! Again, the timing couldn’t be more perfect.
I find you can go down as far as 5% fat content... 200g-250 no-fat yoghurt or Quark (sort of cream cheesy, no fat) with 200 g sour cream and 90 g sugar (I do 30 g each of sugar, birch sugar and sweetener) and the juice of a whole lime... Mix it all, bang it in there... best refreshing thing ever.
I realise this is an old comment (so hopefully you've found the right ingredients by now), but I think heavy cream is the American name for double cream.
“Why did you pair it with the pineapple?!” “You know what? I’m trying it, I don’t care.” And behold: the logic that keeps me still eating dairy, grapes and avocados despite the excruciating pain I feel afterwards ☺️
I spent about 5 years suddenly sensitive to eggs. I could have them in baked goods for instance, but on their own had me doubled in pain. My favourite food are omelettes - so I'd forego every other eggy dish for weeks and plan ahead so I could have 1 delicious omelette on a day I had nothing else planned so I could go to bed while my stomach plotted revenge. And one day, it just stopped. That's the 3rd or 4th time similar has happened and I'm always warned that sensitivity could turn to anaphylaxis if I keep eating stuff that affects me. I had a mild (slow) anaphylactic reaction to (likely) shiitake mushrooms once - and I wouldn't even touch any fungi for several years. I still am afraid to try Shiitakes again, but I have started eating more common mushrooms again. It's totally different when it's a bad belly ache compared to inflating like a balloon. I can deal with an upset stomach - but anaphylaxis of any severity is scary.
@@FreeBeerNoBingo Oh goodness, that's terrifying! But yeah, cycling through allergies is actually pretty common. As your cells die off and are replaced with others, sometimes your histamine receptors and antibodies become less hyper reactive to certain entities and more reactive to others. Kind of in the same way that your body loses immunity to certain antigens, so you need to be revaccinated for thigns like tetanus. I used to be allergic to apples, and I wasn't allergic to latex (and by proxy avocados) and cats until I was in my late teens. Don't recommend testing your luck too much on anaphylaxis level food allergies, but sometimes you'll find your minor allergies to certain foods or interactions go away after a few years. The human body is weird lol.
An idea for when you guys try a product like this or the bread maker, is to get one cheap, one mid range and one expensive or just a mid range and expensive or whatever. And compare two/three products at different price points with different functionality. Love the content whatever it is, keep it up much love.
Would you guys be interested in a series where viewers would send you recipes that they invent, and you test them out to see if they're either possible, or good, perhaps providing your famous Sorted twist as an alternate version? I'm actually creating a fictional restaurant as the setting for a fun project, and being disabled, and broke, as much as I want to, I just can't make, or photograph the fictional foods myself.
I am very confused on how Barry's allergy to pineapple works now... I assumed this entire time that it was like stomach troubles from the allergy, but now I got no clue.
It bugs me how often they make food with pineapple when Barry of the pineapple allergy is behind the counter for tasting. It's one thing to make Mike eat cheese which he just doesn't like. It's another to ignore someone's food allergy. It's obviously not severe, but that can change and the more he eats, the more likely that is to happen.
Who dislikes you tube videos? I'm honestly curious. I don't think I have ever clicked the thumbs down button on a video that wasn't great, or wasn't for me. Whether I like it or not, the creator still more than likely put a lot of effort into the video. Anyway, great video guys, as always.
Are you all planning on having one of the development chefs become on-screen talent? I like the dynamic when there's more than one pro in the kitchen. (They don't need to be James 2!)
This was a great episode! I'd like to see you try a high-end Japanese rice cooker. I have one, and I really enjoy it. You can use it to make rice, but it can also be used for other things, like preparing congee (rice porridge), mixed rice, and surprisingly other things. You can make steamed cakes and various other recipes inside a rice cooker. I love mine and use it regularly. It's my favorite special device in my kitchen! Thanks for all of your great videos. Keep up the great work!
Sometimes it's not about saving money. A gadget like this is about quality and versatility. With this you are going to get a higher quantity, fresher frozen treat then buying it at the store. And if you're like Ben and learn the science of it, there are all kinds of things you could make that you couldn't get in a store or restaurant. Just for those two reasons, I could TOTALLY see someone having one of these in their kitchen. I could never afford or justify it for myself, but I can see people I know having one for sure.
Would love to see Ben let loose with a dehydrator, have worked in a few bars where it’s been used for garnish on drinks, but need to know what other things they’re useful for
I love the ideas and recipes from this episode, but you NEED to try Nutella ice cream...... Instead of a $500 machine I bought the ice cream bowl attachment for my KitchenAid stand mixer for under $100.
Barry is in surprisingly good spirits for someone who was just presented with something that contains his food allergy. lol I'd be over here like "I'm so sorry. Did you really just put *pineapple* in front of me? Of all the things. OF ALL THE THINGS."
Now, do an ice cream Poker face challenge: Take ingredients from previous poker face challenges like spicy ramen, natto, and durian fruit... but put it in the ice cream machine!
Do you guys know Thai Papaya salad? It's a pain to get the needed unripe papaya for the dish (at least here in Germany). But a great substitute for this is "Kohlrabi" (which seemingly has the same name in English - its a kind of cabbage that tastes like the stem of broccoli). Just julienne it, throw on a massive amount of fish sauce and lemon juice, put in some garlic, cocktail tomatoes and peanuts. I would love to see you showcase this "vegetable substitute" in one of your videos, as it tastes phenomenal an is a great regional alternative for a otherwise imported and very expensive fruit.
We got one where you freeze the bowl as children as my siblings had allergies that meant they hadn't tried ice cream until they were 7-10! We had fun making our own flavours ^_^
I had an ice cream maker. The kind you freeze the bowl first. I really hated it. It never seemed to actually get cold enough and also struggled to freeze my ice creams, despite following recipes. I gave up my hobby of making ice cream though. At the time, I would have loved a self freezing machine, but such things didnt exist back then.
I was wondering if you guys would be willing to showcase three levels of stand-mixer. One budget option, one mid-range, and one high-end. I'd love to see the differences and your take on if a high-end stand mixer is right for you.
So envious of an ice cream maker with a built in chiller! I have to add ice and salt when I make ice cream. Also, take that used vanilla pod, rinse and dry it, and add it to your coffee sugar. Learned that trick from my pastry chef sister in law.
I would love to see an episode or series on low carb cooking from Sorted. There are a ton of us around the world who cannot consume high carb foods for various reasons, the largest being those of us with diabetes. Speaking for myself, I find it extremely difficult to find quality recipes and ideas to keep from being bored with my meals. Spaghetti squash, while delicious, can be incredibly boring over time. I want some decadence now and then. Sorted regularly makes vegan recipes and occasionally focuses on other dietary restrictions but I've yet to see a series on low carb cooking ideas. What do you think? Is this something you might consider taking on? Are you up for the challenge?
I feel like the cookbook Ice Cream Happy Hour would be right up Ben's alley. It shows the technique of using unflavored gelatin as a carrier to make stronger alcoholic ice creams & sorbets. Highly recommend checking it out. Also may be a fun experiment to see how far you could push the alcohol content using that technique.
