Reviewing Secret Cheats Used by Pro Chefs 

GET MORE CHEFS TIPS LIKE THESE IN OUR CBA 3 COOKBOOK: bit.ly/3EfEu3x

OK, that's it, now y'all gotta do an entire episode of just throwing stuff into a waffle iron and seeing what works!

The level of excitement on Baz and Mike's face is soo precious 😍

When you say peanut butter Mikes face has genuine happiness .. I 100% expected to see peanut butter get opened

a warning for the potato tip! it doesnt work if the crisps are reformed (i cant think of the word i want to use) so pringles are made with extra steps to shape them into the pringle shape and when they do they add other ingredients like corn starch to stick it all together. so they are not just sliced potatoes. Food Theory did a video about it as there was a tiktok recipe of turning pringles into mashed potatoes. it didnt work but the packet of crisps that were sliced potatoes fried did like Sorted Food using kettle chips and it working.

The pure, unadulterated absolute joy in their eyes with each new cocktail/jar idea is killing me 😂

I just see Mike adding jam to EVERYTHING he makes at home just to finish the jar quicker and make a cocktail! 😂

I love how Sortedfood never shies away from some proper food blasphemy. Rules are there to be broken, right?!? Especially when they get you a similar result in a much faster way. ❤

Last time I was this early, Ben was "wondering what we were putting in our mouths today"

I've noticed the past few weeks a slight change in the production in some of the videos, particularly the intros. Just wanted to say I really loved today's!

The waffles instead of pancakes, is genius!

Massive fan of the new kind of edits 😊 this is how you’ve managed to stay relevant on RU-vid: you change a few things and it feels like it’s a whole new thing. I still remember how blown away I was when you introduced fridgecam back in the day. Side note: I am definitely trying the drink/jam one 🎉

Mike’s intensity over a new peanut butter hack was amazing!

Possible challenge: Identify the -missing- ingredient. Not only will it be interesting for people to try and figure out between two dishes what ingredient is missing, but it might also bring into light the importance of things like salt in sweets, or whether or not the almighty bay leaf is truly the king of flavor.

I miss the bloopers at the end!! I always watch through to the end to catch them 🤗 I'm definitely trying out that Kettle chip soup hack! Tyrrells sells unsalted kettle chips, that would be perfect for this.

I admire how brave Mike is for wearing a snow white sweatshirt when he's eating soup. He's much braver than I... Or he forgot.

More of these please. Outrageously good

Ebbers finding an alcohol based way to use leftovers makes him my kind of guy. I adore how excited the normals are.

It'd be fun to see a pass it on type challenge where they have to use a waffle iron for each course😂

This one is definitely going in the saved folder. I can just see my coworkers faces when they ask what I made for lunch and I say leek and potato chip soup. 🤯 Also, the waffle idea is GENIUS! We need a series of these each about an hour long please! Especially with how food prices are exploding all over right now.

The waffleyaki makes me want to see a cooking battle (or even pass it on?) where you can only use a "single use" gadget. Like one of you has to use waffle iron, one of you has to use a rice cooker.

Using chips/crisps as a thickener is NOT a pro chef tip - its a facebook watch tip. It's too expensive for any pro chef to do that.

I've made quite a few of these dishes so i can confirm chefs use these because while i have time to cook amazing meals for others i do not give myself that time

Most people use short cuts in cooking and seeing other people admit it is so refreshing. This is my first time coming across this series seems great!

The cocktail you made is basically a bourbon version of a Cosmonaut. It was done originally by Sasha Petraske using a spoonful of raspberry jam, lemon juice, and gin. It's such a good trick. You can do it with orange marmalade and top up with some Prosecco. So cool to share that trick!

I think this is one of my favorite eps of Sorted as a looooooooong-time viewer. So much enthusiasm, useful education, and humor.

Here’s a tip, it’s super easy to make plantain chips in a microwave! Just cut them thin, lay out each piece artistically on a plate. Brush with a bit of oil and toss some salt on it. Microwave for 1-2 minutes (depends on your microwave and how thin you cut it). May take a bit of trial and error to get the times right. I made it by accident the first time. (Left a plate in the microwave to rest before frying and someone turned it on and bam I had plantain chips).

I feel like the Cacio é Pepe noodles fall under the same category as Jamie's Paella burrito. If the chefs can pass this off as a ''cheat'' I think Jamie can be considered free of guilt now XD

The last bits of peanut butter can be made into a thai-inspired peanut sauce in the jar to go over noodles.

A note on the swapping Potatoes for Crisps thing... Having just checked Tesco online store; Kettle Chips are £10.56 per kg... Potatoes are about £0.75 per kg. Even the cheapest crisps they sell are over £5.00 per kg That's a massive, massive premium to pay to save 5-10 mins of pretty simple knife work. Gotta be honest I think that this is an insane recommendation, even more so considering the Cost of Living Crisis.

Never would have thought about rehydrating crisps!!!! I hate to say it, but that is genius from the mind of Ebbers

That soup hack with the crisps is honestly genius, I don't always get the time to prep a proper meal but with these I can actually make a filling meal but far easier!

Would love to see a video on each of these hacks going into more detail, throwing more ideas around :) Especially 'what else is my waffle maker good for'!!

I make my hollandaise and béarnaise sauce in a blender that has a heating setting. I think it’s from watching you guys do mayo in a food processor. Love hacks to make hard things easy!

All throughout uni, anytime I wanted pasta I had instant noodles with a good parmesan, frozen peas and a lot of salt and pepper. Saved on space in my cupboard and I always love noodles!

Thank you Ben for giving the true history facts for each ingredient and dish. The east often gets forgotten in their contributions to great food.

I'm with you on the use of the waffle iron for more than your standard waffle. I put leftover mashed potatoes into mine to make a cheat' s version of latkes. I Also put leftover stuffing into it in the days after Thanksgiving (along with some turkey).

Barry’s super excited face!!! “milk and rum!”…. 😂🤣😂

I won’t give up! Two new ideas for challenges: 1. no energy/depression cooking (needs a better name!), get the participants to use as few elements/stages as possible AND as little clean up needed as possible (like dishes, trash etc) as little effort as possible but still not like, microwave meals you know! lite sure, use shortcuts, but you're not supposed to notice them in the final dish. cook like you have no energy to cook/depression. when I am in a depressive episode the thought of many different stages or elements in cooking or the cleaning up afterwards makes it almost impossible to start cooking. 2. Use as little electricity as possible! (don't really know how to measure this though, number of times or different points for low/medium/high...?)

Best episode yet. Should do more of the Cheats & Hacks series.

I would love more of these kind of videos.

My go to college dinner was instant ramen made without broth, half the packet, and a pile of grated cheese on top. Heaven.

I love using preserves in drinks! my favorite cocktail (courtesy of Shaker and Spoon) Living Proof 2 oz bourbon 1.5 Tbsp strawberry preserves 3/4 oz fresh squeezed lemon juice 1 tsp roasted pumpkin seed butter, or tahini or sunflower seed butter 1 pinch sea salt flakes add all ingredients to a shaker with 1 - 2 ice cubes, and shake vigorously until the outside of shaker is cold - 15 - 30 seconds straining into a rocks glass over fresh ice it tastes like summer

i love the jam tip, I've been using just a touch of marmalade to replace the peel and sugar in my Old Fashioned for years now, and it's nice to see I'm not just commiting drink crimes.

The whole video feels refreshing and new. It's exciting to see some minor changes and yet still keeping the essence.

Idea for peanut butter: ladle in a bit of stock or curry, shake it up, and pour back into the pot for a bit of southeast Asian flare.

with the noodles you didnt mention which flavour you used - I doubt cacio e pepe would work with any instant ramen flavour pack as they are usually; curry, beef, chicken or veg.

the way the colours of the drinks matched their sweaters at the end was weirdly satisfying lmao

Could you guys do an egg-free recipe series? I can't have over half the things you make 😂

I figured out the ramen noodles = pasta hack this spring when I was sick and my husband in the hospital. I needed quick foods that were satisfying and pasta sounded really good but I didn't want to faff around with boiling it on the stove. So, I got out the microwave ramen cooker and then dressed it with a bit of chicken bullion, butter and cheese. It was surprisingly delicious for how "struggle food" the idea of ramen being pasta is!

This is why I'm subscribed. This is the kind of thing that helps SOOO MUCH. I'm trying to unlearn the horrific things my diet culture mother taught me about food, and learn how to make *actually good* food. But I'm chronically ill and disabled so I can't DO a lot of the finer techniques. This cookbook is going on my christmas list.

I love that Ben informs where things originated outside of Europe.

i was just remembering the other day the lil mini series y'all did for CBA 2 and thought "I hope they do one for CBA 3 again, too!" Loved the video :)

Brownie Mix Dough works wonderfully in a Belgian waffle iron. It cooks in 5 minutes, and everyone gets the crispy edge bits they really want.

Best chef hack that will 100% baffle your dinner guests every time: sprinkle a tea spoon of paprika over your sautéed potatoes 3 minutes before you take them out and make sure you cover them all with it. They will have that restaurant bronze look every single time. This one might embarrass a lot of chefs, because 99% of them do it.

When my daughter isn't home, and I'm in the mood for noodles for dinner, I'll make a faux Pad Thai with ramen. I use spicy noodles, and after making them, I pour out about 3/4 of the broth, add some soy sauce, hoisin sauce, a big spoon of peanut butter, some green onions, and some cubed tofu that I quickly fry up. Filling and surprisingly yummy.

Would love to see a video on table condiments from around the world. Make it happen!

I love this sort of stuff There's this idea that everything has to be all or nothing, but it doesn't Instead of cutting out all processed food overnight, it's okay to sub in processed versions of the most difficult or time consuming parts of the meal and cook fresh the parts you can to cut down instead.

this is an unparalleled level of ingenuity omg

I've tried the waffle trick with kimchijeon before, you just need to make sure to oil the waffle iron really well before you cook it or it'll stick. I've also done the jam one, but I usually run it through tea or unsweetened plant milk. I might have to try that idea with the alcohol next time!

If people think about it, they are using the properties of the foods to make substitutes, They are switching out a frying pan and using a grill in the form of a waffle iron. These aren't all 1:1 but they do a similar job. Now personally there is no way you can tell me that they taste better than the traditional forms, but at the same time, FOOD DOES NOT HAVE TO BE SUPER PRETENTIOUS. It should be accessible If this helps someone lower the barrier to entry then I'm happy for them.

LOVE the new camera work!

That jam jar cocktail hack is genius. We do it for canned soups at home, particularly cream soups (adding a bit of water and corn starch into the can after we've emptied most of it to make it a light thickener) and my mom does this with salad dressing bottles, but never thought of using the remnants of jam that way. Brilliant!

Is the trick with the ramen noodles actually about MSG? I'd imagine that not EVERY flavour packet would work (given the myriad of flavours there are with instant ramen) but perhaps adding MSG to a pasta dish achieves the same results

mike and barry, my fave duo 🥺

This episodes first few minutes are endorsed by the flying Spaghetti monster. Be touched by his noodly appendage.

Actually the idea that Marco Polo brought pasta over from Asia is a myth. In reality the Italians were already making their own pasta dishes. And in fact many cultures around the world invented their own versions of pasta completely on their own

Sign me up for a weird foodie hack! I always love those. 😁

‘Chts N Hcks’ is the new Band Name. I’m getting the artwork ready.

ooh i like the way y'all did the intro!

Using jam jars is such a great hack and I've been using it for years. If you want to gussy it up and do something that's technically a "real cocktail" as much as anything I've served over a bar ever has been, take a marmalade jar, throw in a measure of gin, half a measure of cointreau or anything orangey, some lemon juice, and ice and shake. Bish bash bosh you have the Breakfast Martini invented by Salvatore Calabrese in 1996.

Why don't you do a follow up of these episodes with the chef making the dish like a normal food prep show?

peanut butter jar hack: getting near the bottom? make asian style salad dressing in the jar or a sauce for satay or dan-dan noodles

The fresh potato vs. crisps hack makes me wonder about the salt and fat proportions and balance.

That jam jar hack is a great idea! Whoever came up with that is certainly a hoopy frood!

The drink with jam is BRILLIANT

I would love to see a regular installment of this on the show it's really brilliant.

Great cookbook "Will it waffle" great recipes for fawaffels, Sunday dinner in one go, Thanksgiving (stuffing waffles w/ a turkey, green bean, cranberry jelly and gravy topping) all sorts of cake mixes with varied frostings, jams and pie fillings added

New challenge badge idea!! 1 "Normal" has to describe a dish to a blind folded second "Normal". Half point to describe the dish, full point to guess the dish. Let's face it, the Normals could use some work on descriptors and peel back the layers beyond saying umami, spicy, salty...

The waffle iron battle has to happen now! Great ideas!

I've noticed that you haven't included "browning and seasoning sauce" in any of your cheat videos. For example, here's my favourite gravy recipe: - Brown Bisto (1tbsp) - Nutritional yeast (1tbsp) - Miso paste (1/4tsp) - Liquid vegetable stock (squirt) - Browning and seasoning sauce (glug) - Soy sauce (glug) - Black pepper (lots) - Rosemary (lots) - Celery seed (lots) - Sage (a bit) - Water (1cup) Bloom herbs and spices in the boiled water. Combine all other ingredients and whisk into uniform paste. Slowly add water while whisking vigorously to avoid lumps. Microwave until thickened, pausing to stir often.

"He hates a one-purpose machine, so he's gone and forced more uses into it..." I did not come here to be attacked, Mike. That's also the entire reason I'm still struggling over whether to get a waffle maker.

9:14 I can't believe no one heckled Ben for his "SOUPer seasonal" pun

Mike, not all superheroes wear capes. Some just look fabulous in a Chef’s Jacket and Red Shorts that look rather fetching.

The simplest "pro cheat" is to take advantage of sauces and spice mixes that have been developed after years of testing and are sold at the supermarket, such as Lee Kum Ki brand sauces and mixes.

Love it as always! I do however want to point out that whenever I've seen you make okonomiyaki, it's been Osaka style, and you haven't delved into Hiroshima style okonomiyaki! The complexity and diversity of the layers, the epic flips, the fried egg! Plus in Hiroshima there is a multi story building of nothing but okonomiyaki business with varying menus! Please rep Hiroshima style some time!

I watch all the new videos as they come out and have for many year. However, this video and the series you are running at the moment have been particularly amazing. Keep uptake great work - also look forward to the Christmas content because you always delight. Cheers.

As someone who loves egg white cocktails, I batch them in 2s or 3s (or double those when I'm entertaining) and chuck them into a blender. Just as good. I kind of want to try a peanut butter cream version where the cream gets slightly whipped in the process, and add seltzer so it's like a peanut butter white Russian, but with like a NY egg cream texture

Simple one, but put garlic cloves in the microwve for 10 seconds and the skins just fall off.

Please make more of these. This is brilliant

The okonimyaki waffle looks cool, I've got to try that. I just have to hope that it also works in my 20€ waffle iron, compared to their 200€ one ;P The cocktail one is genius, I would never be able to come up with that.

Not me just watching Ebbers madly polishing the cloches in the intro

I really like these videos. I appreciate the educational content geared towards how people ACTUALLY eat food as opposed to the fancy ideal none of us actually do

How many countries have you „attacked“ food wise by now? My neighbor just send me a message that I should check this out because he is mad about the noodles (and since his message came before the RU-vid notification this will probably something everyone will hear about for a bit….) well onto the video!

im not 100% sold on the okonomiwaffle but the cocktails in the jam jars… that might be the absolute smartest thing i’ve heard all month

Baz' cutlery skills are atrocious but we still love him.

I use the jar trick with empty mustard jars. I put vinegar or lemon juice, olive oil, salt and pepper(you can use chilly flakes for an extra kick, or herbs for more flavor), shake it well and use it as a dressing for salads (it goes really well with tuna salads).

the classic spanish omelette with crisps in stead of potato means you can get some cool flavours and in aus I use the lime and black pepper ones and its an amazing omelette

“These are cheats and hacks we’re proud of!”…….ok so when do we get to see the ones you’re ashamed of!?

The last tip with the jars is the kind of thing I had hoped to see in the Leftovers Pass it On