Chicken Q&A With Ben And James 

"Always wear protection" -Ben, 2017 Life advice with Ben.

James is not boring! I think he balances the other guys very well.

Ben and James conpliment each other in a nice way. Almost like a yin and yang.

It took just over a minute before Ben started talking about Morocco.... I think that's a record!

DID YOU KNOW that unlike Jamie, chickens actually have full colour vision

So, describe chicken... Ben: "Better Turkey!" 😂 That was such a quick-witted response! Lol. What a clever little bean you are, Ben

"Better turkey" or "Not fishy alligator" I can't decide which I like better.

About the raindrop cake, if you perfect it please show some failed attempts too :D. Of course it's always nice to see a perfect thing, but I think it's nice to see you guys are human some times :D

lol How many times James looked at Ben for approval. *bless*

Everything tastes like chicken because you can make chicken taste like almost anything. Like James said, it's versatile.

i love that they wait to give james a chance to speak since he's so soft spoken

I'm glad James is getting more screen time, like I love the original 4 but a Scottish tang thrown in to the mix livens up the channel :) also random question - How is Ollie? And will he be on tasting foods any time soon (like a kids food week maybe?)

A video of Ben and James trying to make the Japanese water cake would be hilarious, just imagine the rising levels of frustration

Ben: If you could spend a year learning from and cooking with any of the more famous chefs, who would it be and why? James: How did you end up as the development chef (at least I think I've heard that thrown around before) at SORTED? Also, the same question as I asked Ben. Cheers guys!

Today on Sorted, we learn about cooking chicken...and the birds and the bees. I don't think the question about chicken reproduction was fully answered, though. The first part of the question was how eggs are related to where chicks come from. Given an adequate diet and a suitable environment, hens produce eggs regularly, whether they have mated, or not. These eggs contain the DNA of the hen, much in the same way that the human egg cell, or ovum, contains the DNA of the mother which will contribute 50% of the genetic make up of the offspring. The chicken egg cells do not initially have a hard shell around them and fertilization can only occur before the shell develops. The majority of the contents of the chicken egg acts as a life support system for a potential embryo. Both fertilized and unfertilized egg cells develop a shell and are passed out of the body. Birds have only one opening, the cloaca, which is used for both reproductive and waste removal purposes (one of the reason why many countries require eggs to be washed before they are sold). As reproduction is not a necessary component of egg production, and due to consumer preference for not finding dead baby birds in their omelets, the majority of modern egg laying hens are never exposed to roosters and therefore never mate. If an egg cell is fertilized, however, the chick will develop inside the laid egg, much like a human fetus develops inside the mother's uterus. Once the chick is fully developed and capable of surviving without the life support structures provided by the egg, it hatches using a specially developed "egg tooth" on its beak to break through the shell.

Ben is just so good at saying the most innuendo shit with a completely straight face honestly I'm impressed.

We eat a lot of chicken in my house, and It never ceases to amaze me that anytime I roast a whole chicken, it tastes so much better than just baking up legs and breasts separately. It stays juicier, it seems more flavourful, and skin is much crispier. One of my favourite dishes to cook.

When eating Snakes, Lizards, Turtles or Crocodiles, the first flavour you will recognize might be chicken, because most people have not had reptile, and chickens and other birds are the closest relative to reptiles, that might explain why they taste similar, the reason why you taste chicken and not pheasant or maybe ostrich, is because when eating reptiles, they are normally farmed, like chickens, where as pheasant is normally wild, and that wild/farmed factor can really impact the flavour.

For raindrop cake, you have to use agar or kanten and not gelatine. Regular agar is fine (tastes pretty good, but looks a bit cloudy), but if you want it to be transparent you have to get a special type of agar called pearl agar.

If James Curry could be any curry, what curry would James Curry be?

I love that James swore. He's so placid and gentle usually on camera that it's interesting to see him have a somewhat heated response. Although he still smiled the whole time.

Jamie: "How do you spice up chicken?" James: "I don't use seasoning."

Ground Turkey has become an adequate substitute for ground beef in my house. I find ground turkey to hold the flavoring of chili and other tomato-based sauces better (meatballs, meatloaves, burgers...etc). Why do you think ground chicken isn't as popular a way to present and prepare chicken? Do you like ground chicken and how do you prepare it? I say this also because when I have had prepared chicken sausages, they've had chunk chicken, not ground. Your thoughts.

when i roast a whole chicken (not all that often actually), i stuff it with orange, lemon & apple slices, along with chopped onion and celery...literally falls apart. oh, also put a sage compound butter between the breast/skin and all over the skin; that's how we do turkey too. yum!

Ben talking about "protection" brings that same kind of cringe felt when your parents uses the same word. XD

Oh that side glance at 0:13 is beautiful. and then kinda throwing Ben under the bus with the egg and chick question. This whole group is so lovely, whoever brought the idea of making videos first has my thanks.

tip on the japanese droplet cake (aka mizu shingen mochi): the type of agar agar you use is the key! cool agar and pearl agar are what you need, regular agar agar gets too hard and brittle. Ochikeron on RU-vid has a great recipe

Ben: always wear protection Me: *thinks about tyrone*

I believe that what they called as "Japanese water chocolate/cake" is "Mizu Shingen Mochi" in Japanese. We usually use agar instead of gelatin. While gelatin makes jelly yellowish and Japanese gelatin ("Kanten") makes jelly white, agar keeps jelly transparent. Mix 10g agar and two table spoons of sugar very well. Then add 500 cc of mineral water. Pour the mixture into the pan. Stir it constantly to keep lumps from forming until it boils (keep boiling for 1 minutes). After passing it through a strainer, pour the liquid into the small cups, and put them in the refrigerator for two hours (or more).

Why is cow called beef and pig called pork but chicken is called chicken!?!?! I'm so confused.

I have roasted chicken with a "stuffing" of fruit cocktail (not drained). I use canned fruit cocktail and toss the fruit cocktail when the chicken is done (it really isn't worth doing anything else with)... then serve the chicken with roasted vegetables and a salad with a bit of cut-up fresh fruit in it. It is delicious! Also, if you rub a bit of mayo or Miracle Whip onto the chicken (or turkey) breast before roasting, it will never be dry (well, unless you really over-cook it)

I liked this vid on the singular line and quote "oysters". Good man.

Im with you James, i love the oysters too..i always pick them out before serving the chicken..😋😋

I get the feeling that Jamie's entire mission in this video was to make James uncomfortable. lol

As for sweet flavors with chicken, a Navajo specialty in our family is Blueberry Chicken. You take all the white and dark meat off the chicken carcass - which then goes in with the wings, skin & bones to make stock. Cut the meat into chunks or strips then marinate in buttermilk with fresh sage for a few hours (or overnight). Slice up some onions a bit thick, make a butter with chopped fresh sage & thyme and saute the onions in the sage butter til soft. Chop up some toasted hazelnuts & toss into a bowl full of fresh blueberries with 1/2 a tsp of Agave syrup. put everything into a baking dish with an extra heaping tbsp of sage butter & bake at 375 degrees Fahrenheit for 30 minutes, but check after 20 & turn the chicken piece halfway through the baking. We grow a lot of blue potatoes in Arizona so we serve it with very creamy & buttery mashed blue potatoes. It's insanely delicious!

Truly and sincerely, Jamie is a great interviewer. I would love to see him sit and do something like this more frequent.

Can we have more videos like this. And it’s good to know there are things even chefs can’t do

My trick for keeping my roast chicken juicy (besides the lemon in the cavity) is to stuff butter under the skin! Melts as it cooks, and keeps the meat moist! If I have the herbs on hand, I'll even mix some in with the butter to give the chicken extra flavour!

To add an extra bit to Ben’s excellent demonstration of chicken love and answer another element of Barry’s question… An egg is sort of a chicken’s period. If she has not loved a rooster, it’s just an egg. If she has, the egg is fertile and could turn into a chick if she sits on it for about 3 weeks to keep it at the right temperature and humidity level. If she doesn’t sit on a fertile egg, there is a very small bullseye shaped mark on the yolk that only someone who knows what they’re looking for could spot. For someone who doesn’t know, it’s just a regular egg.

You can also use the word cavity in recipes with squirt or oozing, like filled doughnuts or profiteroles

My description of chicken (I have met people who've never eaten it except in hotdog form because of childhood problems): Chicken is a meat with a mild, slightly earthy, somewhat acidic flavor, and a soft, stringy, mushroom-like bite. On its own, it could be compared to plain, cooked, white beans, and like white beans, it takes well to many different flavors and spices being added to it. The "white meat" (breast and wings) tends to be somewhat drier and stringier. The "dark meat" (legs and thighs) is more moist and has more of a deeper meaty taste reminiscent of savory red beans. Unlike duck, goose, or turkey, it doesn't have as strong an aftertaste on its own, so it goes well with many strong spices and combinations that may not be palatable with the others. One can however, season it with simple salt, pepper, and some sort of fat, and if cooked properly, it would still be pleasant. Because of its acidity though, certain acidic additions such as lemon, limes, and tomatoes, should be balanced with some sweet or aromatic ingredients.

I wish James was more prevalent in the videos He is thr soft spoken one but he is as entertaining in his own right and brings balance to the rather more boisterous others

I have a question; what part of Scotland is James from? His accent is so mild and tender - as the man himself appears to be.

for the raindrop they use agar agar and you guys have to try omurice(japanese omlet)

Mike deserves a formal apology for being called the weakest link. If not for him who'd sing Super geek?

I have a very important question: Is falling in love with James more with every video a controversy because uhh omg 😍

I laughed out loud at Ben's protection advice, they say catch the attention of the audience within 30sec...you got it Ben you got it..

Q&A's are always a great way to engage the audience. I try to do that with my channel whenever possible.

Been watching for a while, but just caught this vid, chicken is amazing, but I think to describe its flavor is the same as describing how you cook it, seasoning herbs and flavor make a big change chicken is a great flavor vehicle, it has its own umami to it but the way it cooks brings out more. Curry, spaghetti, sandos. It is an amazing flavor vehicle

There's actually a lot of very interesting research going into how people from different cultures and languages describe tastes and scents. There's apparently a people called the Jahai, who have very informative words to describe scents and tastes that aren't like "like chicken, like lemon etc".

One theme of the week could be Michelin star food, so in the battle for example, the boys all had to make Michelin star food and plate it up to a Michelin star standard.

lol James is my new favorite he doesn't talk much but when he does he has the best one liners and his reactions

I would have liked you guys to mention the popular southern dish, chicken and waffles. Hear your thoughts and maybe get a video in the future as well

Georges Perrier's number one tip for roasting chicken is this: rain down salt. If you heavily salt the skin, it helps to get it brown and crispy faster, so not only do you get better skin but you don't have to worry about the meat being done before the skin looks done.

Nice to see that you changed the name of the show (From Chefs Table, no apostrophe no law suit) to To Chefs at a Table, but then went from using Vivaldi's Spring (not the chefs table theme song) to Vivaldi's Winter (the actual chefs table theme song). It's the little sneaky things that make me love you lads. xD

10seconds in and ben starts off with an bennuendo, just the kind of quality content i like to have

I honestly love Ben so much

I love you, Jamie. You ruin everything in such a glorious way! 😅😅

DID YOU KNOW that in French the oysters you were talking about are called "sot l'y laisse" wich roughly translates to "only fools wouldn't eat them."

I think technique is the trick to master this raindrop cake recipe. To get a clear "cake," try adding the water into the agar powder a little at a time so that it dissolves completely in the sauce pan. Slowly bring to a simmer, then let cool before placing into the molds. Try using this ratio 100ml water to 4g of agar powder a small pinch of sugar to taste. I've also seen someone use a microwave to achieve this "cake." 30 seconds to warm the water, then add the powder and 30 again in the microwave. I hope this helped guys. Thank you for trying my suggestion!!! :)

YESSSS oysters are the best, the chef's reward

The only time Ben and James can be in a video together is when they are sitting down why is Ben so short 😩

This felt so refreshing, try doing more of these!

I love all the guys and how they work as a group amazing!!😍 and what they are doing on this Channel!❤️👍🏻But I guess my secret favourite of them is James.🙈

Ben's a thigh man who always uses protection ;)

You should have a kids week for fridgecam soon! Bring on some kids, teach them simple recipies, and just have a good time!

I'm presuming that chickens mate in the same way as other birds and the act is called a "cloacal kiss".

Chicken tastes like soft and juicy thread wrapped in a blanket of flavors. It's not to hard nor soft to chew. 🐣Versatile, as James had described it. Chicken meat is the ultimate canvass for hundreds of different flavors you can cook it with. 🐔

Clicking Like before watching. I know what to expect and I know James and Ben will deliver.

japanese cake cake (mizu shingen mochi) uses a particular grade of agar (or kanten) that sets super clear, and tastes amazing

There is a Turkish dessert made out of shredded chicken breast. Its name is Tavuk Göğsü which translates exactly into chicken breast. People absolutely love it and it is as common as any other mainstream sweet I guess. I would love to see you try to make it tbh. 😂

Here we have 2 professional chefs. Jamie : people say Alligator tastes like fishy chicken. So what does Chicken actually taste like? Ben : better turkey James : not fishy alligator *Clap clap

James and his reaction towards Ben's "protection talk", is me when my parents tried to talk about sex ed... 😂 How did we even get to this topic from a food channel?

James is so cute and shy!!

The Talk™ with Ben and James

Ben has a dirty mind recently...

In México, people eat mole, which is chicken with a chocolate sauce (if I'm not mistaken, the overall result is still savoury, but the chocolate IS sweet to begin with).

One way I always keep a roast chicken juicy is by Trussing it. That way, it cooks evenly the whole way through and you don't overcook it.

What I would like to know is what is Ben and James favourite dish to make.

Chicken taste like the sweet comfort of a mother's love on a rainy day. Buttery, smooth, soft melt in your mouth comfort.

Apricot is good with chicken, as well -- and can go either French or North African in direction.

One way to describe chicken could be : Quite neutral flavor and a bit similar to King Bolete mushroom. The mushroom have a bit of meaty flavour and texture of meat. But at the same time a neutral flavour as well :)

There is a Turkish dessert called " Tavuk gögsü" it''s a thick pudding with shredded chicken breast and it's mostly served with cinnamon on top. It sounds weird but it´s really tasty.

Ben explains chicken sex the exact same way I do lmaoooooooo. I have chickens at home and they're in one of my food videos about eggs haha.

James's reaction to Ben "protection" line = priceless!! Honestly Ben, you had to know that sound right! Also, Jamie what were you thinking?!?

Best Chef's Table vid ever!

It's looks so yummy!! Can you send some to Sweden!!

I'm surprised they didn't mention that chocolate goes well with chicken, at least in the form of the Mexican dish mole .

I know this is an old video BUT you guys obviously haven't had a grass fed 45lb white broad-breasted turkey. SO much better than chicken! The one we raised and harvested was awesome! We smoked it for 8 hours and it still had a 1/4" of fat under the skin. The breast meat, which I usually hate, was delicate and melt-in-your mouth deliciousness...something Ben would love 🥰🤣🤣🤣

Should definitely be 'Two Chefs, One Table'

You know it's gonna be a good video when there's a Benuendo in the first 15 seconds... Regarding the taste of chicken -- can any flavour really be described without referencing another?

I am with James!

Chicken is the vodka of meats Duck/hen/fowl is gin turkey is straight up just everclear.

Rain drop cake in English probably? It's anecdotal sweets and called Mizu shingenmochi. actually original Japanese one are sold on weekends of Jun to Sep only. it made with mineral water,sugar and agar. you can use gelatin instead though, the taste could be different because of the melting temperature.

8:05 is that how Tyrone came into this world?

Cook the skin on it's own?! Can we see a short video of that? You said a second baking sheet goes on top? Like a sandwich or a cloche? I would like to see this please ! Then you use the brittle skin like bacon bits? Please elaborate! Thanks Sorted Food you are the best!

Better turkey! Finally someone who agrees with me!

Oh Ben

Chicken taste like home. It is definitely a comfort food.

you guys should release the videos that you 'never mastered', or that you didn't deem youtube ready. Would be interesting to see the hits and the misses!