4 Ways to Make Cheaper Meat Taste GREAT
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- čas přidán 26. 06. 2024
- Today we test 4 Chef methods to elevate cheaper cuts of meat. Get ready for some really great pro tips!
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Time to CANCEL your boring dinners!
It's easier than you think to cook up banging recipes... Click here to try Sidekick FREE for 30 days: bit.ly/41nTVjJ
The awesome benefits of the Sidekick app:
- Unlock your kitchen confidence to discover awesome new ingredients and dishes
- Reduce the stress of deciding what to cook EVERY day
- Grocery shopping made simple, with an automatically-generated list
- Cook more sustainably & reduce your food waste - Jak na to + styl
I'm impressed how considerately Baz and Mike handled Ben's meat
And used his tool so well
There wasn't a lot of it though.
😂😂😂😂
Lucky they are
Pause😂
Given the comments the normals make about bay leaves, I’m waiting for a taste the difference episode where they cook with and without them. It’d be interesting imo.
I'm not sure why they keep saying that. The only time I tend to use bay leaves is when making a stew but it makes a big difference in the taste of the final product. I can tell if I didn't add any bay leaves to the stew.
@@nanoflower1 It doesn't have a very noticable flavor - but when it's absent, the stew feels like it's missing something. The flavor is less "full".
@@nanoflower1 Cooking a couple bayleaves with my ragout always adds a freshness, I generally think it lightens up any "heavy" or dense dishes, be it a stew or anything else that cooks for long enough to have an effect. And it very much makes a difference, so much so that a lamb lasagne i did cooking them in the sauce, it almost overpowered the whole dish. Don't know why the normals say that, but I guess there's a reason they are, in the end, normals and not a chef
I have tasted homemade soup with and without bay leaf. Can definitely taste the difference between the two.
Or would it? ;)
“I’ve used a face mask of this” is a prime Barry quote 😂
Since you guys love zero waste you'll love this one:
Pineapple (that you mentioned) also works much like the papaya, but with pineapple you can use the "skin" and external parts that you would normally discard as inedible, these parts actually contain the highest amount of enzyme, enjoy pineapple on one side, use the waste to tenderize tomorrows dish
And how do you use it? shredding it or just roughly chop and put the skin into your marinade? I'm very interested in this because is about the pineapple season in taiwan now!
This is really good to know and something I had no idea about which I'll absolutely try, thank you!
Sadly they can't use that one cause Barry's allergic.
@@user-es5wp1id1g Most people I've seen using it use a blender.
@@user-es5wp1id1g I'd put the rind in just as you cut it off the pineapple so you can fish it out again. If you're really good about planning ahead, you can make the marinade ahead of time so the enzymes have time to leech out into the liquid of the marinade.
The addition of chick pea flour is brilliant. So often you just have a bunch of marinade sitting in the bowl.
Definitely! Glad you find the tip useful.
I missed the purpose of adding it.
@@b_uppy it makes the marinade sticking to the meat. Instead a bowl of fluid marinade you only need just enough to smear around the meat.
@@christianstorms3950
Thank you.
@@SortedFood Question! Can I substitute it with corn starch for same result?
Yay for the Bennuendo counter! 😂
As per community recommendations 😁
@@SortedFood and thank you for listening to the suggestion. 😁
Bennuendo, that’s how you say welcome in Spanish, right. 😆
So glad to see you guys use green papaya instead of pineapple for Barry so he can enjoy it too :)
Thanks for all the great tests!
You should do 0 mins vs 30 mins vs 12 hours vs 24 hour marinades.
You could also use a chemical tenderizer, like baking soda, to quickly tenderize tougher cuts of meat. It’s often use in american chinese restaurant here in north america to tenderize tough beef cuts. You do have to move quickly because it quickly get’s too soft.
That’s not always suitable tho. It can leave the meat with a soapy flavour and jellylike texture that’s unpleasant, just like using a pineapple, or papaya marinade for too long. Both WILL tenderise meat, but too long and the texture suffers..
@@paulinemegson8519 yeah you have to take care not to leave baking soda on for too long!
@@paulinemegson8519 Don't use too much and you have to rinse the meat off a couple of times. I use it as a brine - 1 tablespoon kosher salt, 1 teaspoon baking soda, 1L water - overnight then rise before marinating however you like.
Came looking to see if anyone had said sodium bicarbonate or sodium carbonate. As I've gotten more into Chinese cooking over the past couple years I do find that I mainly use it on beef or venosin. Some soy sauce, water, a little sugar, msg, garlic, and bicarb, then massage
The only time I've used baking soda is in cooking potatoes for just a few minutes before roasting. Then cut up and spin the bits around in a colander to rough up the edges before roasting. Makes for some nice crispy edges.
Love this format, really helpful info! A wee science corrrection Ben: Osmosis is the movement of WATER molecules (from an area of high water concentration to an area of low water concentration). Diffusion is the movement of any other molecule other than water (from an area of high concentration to an area of low concentration). So the movement of salt molecules is DIFFUSION. 🤓 ❤ your friendly neighbourhood science teachers from You Can Teach Science xx
its always been kinda annoying to me that this destinction exists. its the same thing just water and not water so why call it different things
@@JadeNeomaThe difference is because osmosis is designed for water molecules specifically, and only goes one direction naturally (from higher concentration to lower). While diffusion happens with any ions or particles which are small enough, and can pass both directions. Salt -- sodium -- is slightly different (as is potassium), because osmosis is also specifically tailored to allow these chemicals to pass through the cellular membrane, to balance the turgor pressure within a cell, so it doesn't soak up too much water and explode. That's one of the reasons osmotic water filtration doesn't help with desalinization, but is the gold standard in water filtration for most other applications.
Papaya leaves also are a good tenderizer... You just wrap the meat with the papaya leaf and leave it for a while, has basically the same effect as using the fruit.😃
That's really interesting. My mum used to cut in a few pieces of the stem and let that sit in the marinade for a bit. I wonder if she knew she could've used the leave as well.
I am a vegetarian. 40 years. But I will watch, because it is you.
Probably not the best episode for you then 😬
@@SortedFood no, I mean yes. You have great skills and you are funny. I will give it a go. Though of course I dont need to be bashing my tempeh with a mallet, I am interested in food science!
I was in a biotechnology vocational lab, and we actually did an experiment regarding different tenderizing properties. We looked at pineapple juice, salt, and acid....but when we realized lemons were out of season one of us had the bright idea to use vinegar, which was labeled as acetic acid. Except the person who grabbed the bottle didn't realize they were grabbing hydrochloric acid.
It most certainly worked, but had a more "melting" effect than a "tenderizing" effect.
" the person who grabbed the bottle didn't realize they were grabbing hydrochloric acid." -- that person should never be allowed to work in a lab again
@@firstname4337 Im just reading OP's comment and the more I think about it, the more confused I'm getting. How the hell do you actually make that mistake?
@@neruneri Right? Does it not have fumes? A _smell?_ Wouldn't they notice when they popped the container open? Why was it stored in the same place?
@@nerunerionce?
@@neruneriThey didn't. No-one did. OP just watched Breaking Bad one time. Hydrochloric acid doesn't melt meat. No-one who has ever seen it in actual action would describe it that way. It dissolves, if anything.
Next time you do cheap vs premium, can you do bay leaves? 😂
And actually don’t use bay leaves in either dishes!
Surprised not to see the bicarb/alkaline marinade method common in things like Chinese stir-fries, that'd be super interesting because of its massive flavour vs texture tradeoff!
Sorted struggles to cook rice, they're not at that level yet :P
If you're tasting the bicarb you're probably using too much
Same with washing beef before the stir fry - I'm learning about it through Kenji, i'm sure the sorted staff have it on their radar 👀
@@hbfdfgjcyk555 Yes but even if you don't and you wash it off, I feel like you lose a bit of the original taste, don't you? Plus honestly it's not uncommon in restaurants to still taste the bicarb
The other good thing about using bicarb is that the higher pH promotes Maillard reactions.
Pork shoulder is an incredibly underrated cut. It's normally quite cheap and makes for the easiest, tastiest steaks on a budget. Plus like Ben said, it's ideal for dishes where you have to cook it much longer. I tend to put it in a Hungarian dish called Pörkölt, which is a paprika flavored stew and only gets better the longer you cook it.
They're a local staple here in St Louis that you'll find at nearly every BBQ. They're great just on the grill and some bbq sauce.
On the topic of cheaper meat, an offal video would be good. I tried lamb heart the other week and it is the strongest lamb flavour I've ever tasted, and it's incredibly cheap and available in the supermarkets
If you dice it, reasonably small, it works great in a curry. Especially a vindaloo (vinegar-based overnight marinade).
Put it into a stew with other strong flavours?
The U in flavor tells me UK. We can barely find lamb in the US and it makes me sad sometimes.
@@etuanno Yes, heart stew is great.
I would love to find an opportunity to experiment and experience different types of offal but I’m not brave enough to do it myself at home. If I don’t like the offal then it would be a waste of money, but if I enjoy offal then I could save so much money by replacing my protein consumption with offal which is cheaper due to being less desirable so having lower demand. If anyone has any suggestions or recommendations that could help me experiment with offal it would be greatly appreciated
I'm shocked that Jamie isn't doing this episode. Given how much of a carnivore he is
you could probably stir him into a bowl of water and add a turkey to brine with how salty he must be.
ultimately i suspect he's the one normal that actually knew all these already with how often he cooks steaks and such
Hahaha!
Maybe Jamie is too much of an expert already 😂
Good point
He probably knew all the hacks already!
Chickpea flour is used a lot in Indian cooking. A lot of fried foods like vadas, pakoras use chickpea flour as the main ingredient for the batter. My mom also adds it to fenugreek flatbreads (thepla). It makes the dough come together perfectly and i find it makes them crispier. We also add it to yogurt kadhi to thicken it. My mom also adds it to capsicum sabzi, it's the perfect textural mix and delicious!!
I would love to see a video with lots of recipes for sauces that covers some of the reasoning behind the flavour balancing within them and how to choose what type of sauces to pair with different foods!
The bennduendo counter is something i always wanted to see you guys make my dreams come true!😊😊😊❤❤❤
The bits where I lost it:
Thats it! Bash it out with Ben's tool in your hand.
Mummy can we have bottom steaks for tea.
🙈
This episode raised a good point; like Barry I never leave marinades overnight, and always wondered if I'm missing out! I'd love to see the boys do a blind taste test to see if leaving it longer really does make a difference.
I can say categorically it does. At the very least, you want it to sit for a couple of hours. The goal is 8 to 12 hours, but you can get away with 2 to 24.
Anything less, you may as well just season the food rather than making a liquid it can sit in, anything more can cause some unpredictable quality issues, such as over tenderizing, loss of volatile compounds, oxidization etc.
Cooking may be an art, but science still plays an enormous role in it.
I use all except for the papaya in its green form, but I use the stuff in the packet. Thank you for your content- it’s always my favorite content to watch 😊❤😊
So glad you enjoyed the video 😁
I automatically hit the like button whenever I click on these videos, but I wish I could hit the like button twice just for all the Bennuendos!
Haha glad you enjoyed them!
In the last video, Ben’s Face Journeys with ‘I’m done’ Energy is Peak Storytelling. Best host for a reason.
Every Thanksgiving after my brother and I found Alton Brown's brined turkey, we have never done it any different. The salt penetrates the whole bird so it's perfectly seasoned and succulent. Plus, adding peppercorns and a few other spices works wonders.
I second this. Have done AB’s brining and cooking method for Thanksgiving for more than 25 years. It is always perfect.
When I make roast chicken, I always brine the chicken and it's a game changer for flavour and juiciness, especially for the breast meat
My idiocy is a compliment to Kush. Just got off work, preheating the oven for dinner, and having a small ice cream novelty to cool me off while I watch a bit of Sorted while the oven is getting ready. I'm at the part of the video where they're trying the brined/unbrined pork and just subconsciously dipped my cone onto my kitchen timer while seeing that delicious-looking dip on-screen. Did I mention I'm tired AF as well as stupid? That, too. And hungry. A bit of sleep and a bit of food'll conquer two of those problems.
As someone who likes to cook and is on a very strict budget, making cheap cuts of meat tender and juicy has been something I do a lot, and it was cool to see so many methods I've used before. I'd never heard of the papaya one though! I've used pineapple for pork shoulder which I suppose is a similar concept, although a lot of acid as well so maybe more of a combo of the enzyme and the acid. Would love to see more methods like stewing, coarse salt without the water, or velveting too!
My favorite way to tenderize meat, especially in Asian dishes is to use a technique called velveting. It can turn the toughest meat soft. Its pretty amazing. All you have to do is use a little corn starch to cover all the meat with a thin layer before seasoning. It will also help thicken up the marinate as you cook. If you're not sure what velveteen is, think of an Asian dish like beef and broccoli from your local Chinese restaurant. The meat is usually extremely tender and its due to velveteen. Most Chinese restaurants use a lot of corn starch for velveteen and thickening up sauces. Kind of amazing stuff!
Barry actively and deliberatly turning off the hob is like watching that one person finally succeed in life. FINALLY
This was one of your best videos in years. Please do another one with some other marinating methods or style - the papaya pulp was completely new to me and I’m sure there are other side by side comparisons I’d love to see. Really great work guys :)
I hope this is a helpful tip for someone. Be careful about marinading in things like Papaya or Pineapple pulp. They break down connective tissue fast and I had to learn the hard way after marinating chicken with Pineapple for just a few hours only for it to come out so soft that the texture ruined the dish. We had to get take out instead that night. The chicken was grilled over coals and still came out mushy. It was so gross even I had to spit the first bite out into the trash. So, be careful using those recipes.
Papaya paste in chicken ONLY if you have no time to marinate and it goes straight to the cooking pan. Papaya paste as a marinade ONLY for tough meat like beef and mutton.
There's a Danish dish called Hamburgerryg ala Hawaii using slices of cured and smoked ham and slices of pineapple. It goes in the oven for about 45 minutes to an hour.
I tried making it sous vide, gave it two hours at 65°C since it's pork.
Basic chemistry tells you that heating things up will speed up reactions (unless you break down the chemicals used).
I used 2½ cm thick slices of ham and ended up with slices that were maybe ½ cm thick with the rest having been reduced to a sort of grimy sand like substance.
@@MrMartinSchou
Oh, no! Let's have a moment of silence for our ruined dishes. *plays taps on the bugle* 😢
Just what I needed after a stressful assignment...
Good luck with the assignment 🙌
I was at a BBQ years ago. The host organised the local farmers market and had received a leg of lamb as a thank you from a local farmer. Three days before the BBQ he got a syringe and injected it with Lime Juice. It Barbequed brilliantly and I've never had anything like it before or since. How about a BBQ episode guys?
Not sure why. But this one of my favourite Sorted videos. Really great to see some in depth technique cooking that's really accessible.
At 2 points in this video I went "aah" - one at the tandoori marinade and then at the raw papaya, instantly recognising them.
When Ben was talking about how you NEED TO cook out the raw papaya or else it will basically eat you, I was thinking of this nice side dish we make with raw papaya. (From Kerala) and that pregnant people are advised not to eat papaya, even the ripe ones are allowed only a little, especially in the first trimester.
"Elevating the Meat"
Nice.
😂🙈
Ben is obviously a chemist at heart, you can see his eyes light up while explaining how each method worked.
Hope one day Ben gets a chance to do some course or something around chemistry, he would be absolutely chuffed, like a rabbit on a carrot field.
Just to add to what Ben said about brining with aromatics doesn't penetrate the meat.
Whilst it is true that it won't penetrate the meat, it will still be on the surface. This means for thin to medium pieces like they used in the video, you can tell the difference.
If thicker you might as well put the aromatics the pan with butter and sear it like you normally would.
I love this kind of technique content. I just watched the 2 ways to make a cheese sauce and that is going straight into my tool kit. This is the same thing. I’ll refer back to this vid, for sure.
0:08 0:40 0:48 3:58 10:10 12:40 (Michael! We already have enough with ebbers! Add a counter for mike too!) 14:19 14:27 19:29
🤣🤣🤣🤣🤣🤣🤣😛
Underrated comment.
One thing to note is, I think chicken breast being the more premium cut of meat only applies in the UK. In Australia, chicken thigh is the more premium cut, usually $3-5 more expensive by the kilo than chicken breast.
Gentlemen, you continue to AMAZE and I learn so very much from you each and every time, THANK YOU!
I just hit it with rolling pin between two sheets of baking parchment till it flattens out
That does the trick too!
Do you all have a counter for "it's been _ days since we forgot Barry's pineapple allergy"?
Is it “forgot” or is it “ignored”?
I worked in a professional kitchen for a year and we brined every piece of meat we used and it makes the world of difference, I now swear by it even when I’m cooking at home!
I truly enjoy re-watching your videos, Gentlemen! There is so much to learn!
I really think if sorted do another poker face Ben should just have one where it has way too many bay leaf just to prove a point to the normals (or prank them we won’t judge)
I do a turkey brine around Thanksgiving, just a big clean 5 gallon bucket, water, salt, and sugar, with a whole turkey in there, and it comes out amazing! Never thought to use it on this, now I'll have to try!
Did that last Thanksgiving before the deep fry. Blew my entire family's mind, and my own, with how succulent such an easily overcooked meat came out to be.
I salt & season my turkey (no water or sugar) for a couple of days, uncovered, in the fridge. Some people call it a “dry brine,” but that’s a misnomer.
@@auntlynnie I do the same with turkey. Though lately I've also taken to breaking away the skin and putting a gochujang/ginger marinade underneath the skin to add some extra flavor to it. Just did it the other day (as the local Publix had whole turkey on sale so a 10 lb bird was just over $5.)
@@nanoflower1 Great price! The benefit of buying a whole bird “off-season.” I’ve done a bunch of seasonings with the salt - poultry seasoning, orange zest, garlic… (not all at once)
@@emalinedickinson7492 We have a oil free turkey fryer thing that we use for it, turns out amazing.
Love this content with variations on practical information. Thanks!
Guys, thanks so much for reminding us to LIKE the video through the video, because I get so engrossed that otherwise I might forget, LOVE your stuff!!!!
“I have used a face mask of this.”
Of course, of course he has. 😂
Two suggestions: one kind of tenderizer that's cheap and is a cupboard staple (for me anyways)--honey works great in a marinade.
Another process I've heard of--Japanese fermented rice bran. Looking it up, it seems to mostly be used as a pickling process for veggies, but I've heard of it being used to tenderize meat-based protein as well (although I could be wrong about that).
Thank you guys for doing this video! Some techniques I definitely need to try in the future!
I'm sorry, this may seem like a weird question if you haven't, but have you watched an anime called Food Wars?
@@Raina111111 I have! I read the manga, too--they had researchers that put a lot of food science into those recipes and I learned a lot--I use honey quite often myself. But I also happen to have studied a bit of Nihon's culture and language, and I thought that suggesting it to the SORTED team might give them some ideas for new content (even if they don't find that it works well enough, it will be interesting to see in action).
I WOULD NOT recommend the SORTED team watching Food Wars/Shokugeki. I think there are already enough Ben-uenndos being thrown around...
@@nitegloss I was like "hmm, that combo of ingredients is familiar". I've also read the manga, but I figured anime might be the most 'recognizable' thing.
It's so good but the 'reaction' side of it is... strong.
Amazing video! I knew about almost all of them (didn't know about the green papaya one), but I'm so glad that brining was brought to their attention! I work at my university's central kitchen and we make about 10 gallons of one brine (the main two being an Italian brine and a barbecue brine) every 3-4 days (depending on how much we need to brine. During the summer, it's a smaller amount (about 6 gallons)). We end up using the brine to either brine 8 piece chicken or pork loin, depending on what is needed at the time
Really enjoyed this one. Very useful for all of us normal folks with small budgets. I've done some of these, but more knowledge is always great.
Yes! I definitely brine. I had taken those same cut of pork chops out of the freezer a day before I was cooking them. So, in the evening, I brined them in water, salt, pepper corns, bay leaf & a little bit of soy. They were so delicious and succulent the next evening when I broiled them. It really makes a difference. I have never used a packet to tenderize, but brining works wonders. Looking forward to trying the lemon juice & yogurt marinade.
Brining is good for tenderizing, but I found that when you roast/broil/grill that meat it doesn't get as much colour. I guess that adding sugar (which I haven't done) as Ebbers suggested can help with that.
@@urosmarjanovic663 I broiled it brushed with olive oil with paprika, garlic & other spices brushed over each side. It had great color & taste.
Fun weekday drinking game. Take a sip for every innuendo and end up sozzled by the end 😵💫😵🤤
Surprised they weren't more familiar with brining. That's definitely the trick I use the most. Cheap, easy, and will make your fried chicken divine.
Love these vids about quick & easy hacks that everyday people can fold-in to cooking to make a big difference. More of this stuff please..!
OOH we do the papaya trick with Pork! My grandma used to make pork curry after having marinated it with raw papaya! Also, sometimes we do use Pineapple juice (unsure how effective it is since i am allergic to it haha🤣)
Pineapple is also really good at breaking down proteins too.
Barry and Mike have been elevating their meats for 13 years. That’s an achievement.
I will say that the former has an advantage because he’s been fed Ben’s Produce. Then again, the boys do know each other’s tongues.
I really enjoy these videos on basic techniques that can be applied with many different things
I always marinade my chicken in yoghurt and lemon/vinegar when making my tandoori style chicken and also have used the meat tenderiser for when roasting lamb. It makes such a massive difference. Really enjoyed this vid ❤
I've never understood the 'overnight' instruction. Overnight isn't 12 hours unless I'm having it for breakfast!
6-8 hours
Really love this, and would like to see more of such videos, where you would be able to do some at home experiments. What i really like about them is that you would be able to find out what different ingridients in recipies do to the dish, and what different techniques do.
Would be interesting to see maybe some kind of guide, to what adding specific spices, herbs or other ingridients such as sugar influence the taste of a recipe.
Also, for you reviewing kitchen gadgets, it would be interesting to see you have a look at the Combustion Inc Thermometer, by chef Chris Young (same guy behind Juule sous vide stick). It is a thermometer with 8-sensor that you can leave-in during cooking, its 8 points along the probe is to feel for temperature, so it can give you both the center temperture of the meat, but also temperatures closer to the surface of the meat, where it automaticly finds the center temp.
Super interesting addition of chickpea flour to the yogurt marinade - will have to try that one!
I've recently started marinating chicken in yogurt and was amazed at the difference in tenderness!!
I'd love to know if vacuum sealing decreases the amount of time that you need to marinate. My vacuum sealer has a marinating container and it supposedly decreases the time required for the marinade to work.
I would have liked to see a comparison between marinating for 30 minutes vs 12 hours - is the overnight really worth it?
Genuinely useful, I'm always looking for ways to make cheap cuts taste and cook better. Cheers for such good info.
Love these types of educational videos!!!
The 1st tenderiser is great for preparing belly pork skin to get great crackling. Shame you didn't show that.
It's a great use of the product but not quite what they were testing in this episode. Would love to see the difference in a future video though
When it comes to brining I've found that a wet brine vs a dry brine is better suited for different cuts of meat. An easy example from my recent exploration of brines was that a wet brine added less improvement to my rib eyes than a dry brine did while when I did the same thing with salmon filets the wet brine performed way better.
I think it's key to know when each method of brining is appropriate. My rule of thumb is: dry brines for beef and pork and wet brines for poultry and fish.
And yes, like Ben mentioned, don't add extra stuff to your brines, it doesn't do anything, personally I don't even add sugar most of the time to a wet brine and never with a dry brine.
What a great episode! So interesting and informative. Thank you very much.
What great hacks! To add a bit more, in Indonesia, we usually use the papaya leaves to tenderise meat. It works the same way as Ben explained!
Apparently, the key is preparation!!!
Definitely!
@Sorted Food That's what I get for being cheeky! Here in Ohio in the States, we use all of these but the papaya method on the regular. Especially the brining and physical methods.
We love you guys, thanks for everything!!!
@@marcusshaner7066 O H !
5:13 I despise yoghurt but when added into a chicken dish, it’s absolutely sublime. Also, Marinade OP
P.S. Talking of Succulent Chicken, you need to try the authentic Kolkata Kathi Roll.
I usually just watch CZcams for entertainment, but today I learned something I will genuinely use in my life 😊 thanks guys!
Just got home from the doc, sat down to eat lunch and so happy to enjoy it with y’all!!
Ebbers certainly knows how to make meat taste good 😉😉😏😏😏
Absolutely love all these methods, and many of them are not far off being able to achieve (apart from timing, price, and being able to plan ahead). Also love the use of green papaya, my family has used that in meat marinades and it's that little something that you can't quite put your finger on.
On a separate note, I would love see a video where you compare dried spices to fresh, and perhaps where each can be used to its best part. For example, I've heard that Italian oreganos are better (i.e. more potent) dried rather than fresh. And maybe Ben can finally silence the lads' opinions on bay leaves. I picture a blind tasting where you get them to taste two dishes, one with fresh and one with dried, and see their minds be blown with fresh bay leaves.
Here in New Zealand we don't use papaya overnight, we use kiwifruit for one hour only...especially on 'harder beef cuts', like rump steaks
Can we have a mystery taste test episode where the normals have to figure out what the difference is and it’s literally only bay leaves?
I think it'll more interesting with a chef because they're the ones who claim it makes a difference
@@TheDepressedChemist I did have that thought too but the “normals” have been shitting so hard on bay leaves recently I think they need either the validation or comeuppance lol
Just wanted to add in that I saw, online, that unripened papaya can be bad for those who are pregnant. Just something to keep in mind, especially since your guests would not know/assume you were using unripened papaya in a marinade. Definitely sounds like an interesting idea, but I wish that there was a pregnancy warning in the video so people know both for themselves and for when serving guests. Love the meat-centric topic though
Cooking destroys the protein. It's raw papaya you need to stay away from.
I'm vegetarian and am watching this anyway... not sure why.
me too. cos they are great presenters. though i sometimes feel the meat content is way too high, today there is a purpose
@@helenswan705 yeah. But sometimes I marinate vegetables so maybe you could apply some of the flavor tips for that. It would be cool if they could show you how to apply these tips to other kinds of food.
No fancy innuendons from me, because clearly Englisch is not my first language. I just love this channel, and find your british sense of humor, your recipes and everything about "Sorted" really great. Thanks for the amazing content.
Loved him mentioning adding seasoning to the brine. That's what I used to do when making wings. Overnight soak in a heavily seasoned brine then grilled and sauced.
A meat episode without jamie seems criminal.
Super interesting and useful. Definitely techniques I feel more informed on and confident using now, thank you! 😊
My mom adds grated, slightly under ripe pears (sugar and fruit acid but no enzyme like pineapple or papaya) and fermented pureed onion syrup (basically onions steeped for a long time in sugar, the process seems to be popular in Korea) to her bulgogi and spicy pork shoulder marinades. The slightly acidic marinade tenderises the proteins and the sugar promotes browning even though the pH has dropped.
Loved how the difference wasn't like "This one is good, that one is bad", it was all "This one is amazing.... and this one is better"
Good lesson! Thanks.
love this channel!!
So excited for you! I hope youre successful but even more so I hope you find it as enjoyable as you did last time.
This was fascinating. I've not herd of 2 of these methods before and I'm anxious to give the brining a try. I even have a turkey in the freezer right now I think I'll try it out on!
Brilliant! Thanks!
This was such an interesting and educational video, thanks guys!
Great video - I will say though that I used to wet brine for years but over the last 2-3 years I have completely swapped to dry brine.
Velveting is a technique we use a lot in our household, and it always reminds me of my dad's cooking