Ive always had a cake recipe memorized! I'm glad someone else had the same priorities as a kid too. My Mum taught me nothing useful except '175-3'. 175 grams of each, and three farm eggs for a Victoria sponge for our B&B guests. Simple and easy.
When you love cooking, no age is to young. My son started helping me out in the kitchen with baking and cooking at the age of 5. Now he is 17 and he can cook up a storm and he loves it. He loves good food and I know that when he leaves home he will at least eat good food.
I've got to say, looking at the calibre of tv and youtube chefs, not just the British ones, Ben is up there. Simple, to the point but also always room for customisation. Great video.
I'm from the US, and I couldn't agree more. Ben has become my favorite culinary teacher, up there with Ann Reardon and Alton Brown (who I still think is the best of the best). Great job, Ben! I look SO forward to seeing more of these in the future, specially the baking ones. I'm a pastry chef, active in the "Ask Baking" Reddit community, and I field SO many questions about baking because the instructions currently available online are so lacking. I really hope you guys at Sorted can fill that gap!
Just to add a few points to Bens amazing explanation. The spoon of flour for each egg acts as a stabiliser to prevent the emulsion between the butter and sugar from breaking. Its only really necessary if your eggs are not room temp, adding cold eggs causes the butter to harden and drop out of the emulsion so as long as your eggs have been out of the fridge for a good few hours you can skip it. That said, it wont hurt anything to add the flour with each egg so its worthwhile doing it if you're not confident. Also if you're using vanilla extract then don't add it until after the flour, using paste like Ben did is fine but extract is high proof alcohol which can also cause the emulsion to break. My final tip is if you want to make chocolate cake then I suggest following Bens instructions on making your own SR Flour. Using plain flour instead of SR simply knock 1/8 by weight of flour off the recipe, add 1/8 by weight of cocoa powder to replace the flour then add the baking powder separately treating the cocoa powder as if it were flour. Doing it this way means you don't lose any leavening agent that would be in the flour but is not in the cocoa.
I remember there used to be a guy on the Great British Bake off that would listen to his cakes to see when they were cooked and I wondered what kind of wizardry that was 😅
Ben: Talks about self-raising flour as a uniquely british ingredient, then produces some hibiscus syrup as if that's something you could get anywhere else.
As for candied hibiscus: yes I have it the fridge! Self raising flour? Not to be found around Germany. But that's a good thing because mostly I need regular flour...
I definitely can get hibiscus syrup in Switzerland and you can easily make it yourself if you have access to hibiscus which is a popular ingredient in lots of places from Taiwan to Mexico to Eritrea....
@@sinaain crazy to think how cultural differences so widely impact what can be found in stores! Here in America, I would say that everybody, even people who don't bake ever, probably have a case of self-rising flour laying around. It's almost more common than normal flour from what I've seen around here.
I love these, they're really informative and relaxing! The five of you and the whole team deserve a round of applause for continuing to provide such great content!
Show idea: "Effed up. Now what?" Common mistakes and how to fix them. Maybe let the Normals mess something up, and the Chefs talk them through how to fix.
its absolutely mind boggling how this channel is not reaching the millions in views. it gets me everytime, can every fan share share share??? they deserve so much more!!!
I've been watching for years and years and years, through all thr growth and change that this channel has gone through, but Ben videos will still always be my favorite videos.
This is one of my favorite series from you guys. Just Ben being amazingly talented and Mike shooting beautiful scenes. Please keep these coming. All you guys are awesome.
They've made a video about cookie ratios, same principle but not titled 'like a chef' as this concept didn't exist yet. Search for sorted cookie recipe hack, you should find it
@@karldelavigne8134 I know! As an American I get so annoyed when recipes only include cups. I personally prefer using weight, it is just so much easier.
Very old school, remember making "angel cakes" when I was wee too. Careful with the icing sugar dusting though. We had some baking competitions at work a few years back, one of the girls made a lovely apple charlotte which had a thick layer of icing sugar on top. One of the guys cut a slice and just as he had his mouth open to eat it he inhaled and a cloud of icing sugar flew in and we thought he was going to choke to death...we nearly did laughing. Great video, thanks.
Honestly ever since I saw my first Sortedfood recipe I’ve been happy everytime i saw a new upload! I just recently tried some recipes on my own, and they are very easy to follow but don’t compromise on the flavor! I also love the fun and banter in all these videos! It’s been years and the videos never lost quality!
I just used this base to make a delicious Cinnamon Apple cake (cinnamon in batter, apple pieces in the cake instead of blue berries, and apple butter between the tiers) and it was AWESOME! thanks so much for the easy recipe!
I love this new series! As a amateur home cook this gives me new ideas , inspirations and a lot of self improvement. Really trying to improve my baking and further cooking techniques.
i love this new series! I started to make pancakes the way Ben teached me and it's just amazing. And I did the cheese sauce from last week as well and everyone loved it.... I hate recepies and so I am glad that I can learn principles of cooking from you guys and than twist them as I wish. You turn my everyday mum cooking from hated chore to joy and game, thank you so much!
I learned essentially the same ratio from my mum when I was a kid, but in ounces! 1 egg = 2 ounces butter/sugar/flour - usually will do 3:6 or 4:8 depending on the size of the tin
Absolutely loving this series. So great to know that it’s here as a legitimately helpful and informative resource, especially for all of us trying to learn to cook at even a simple level. The fact that you have videos like this alongside the absolutely hilarious pass it on challenges is an indicator of how truly unique and well thought out Sorted is. You guys deserve all the support and success in the world! 👍🏽Not many UA-cam channels out there like you guys.
From the perspective of a Pastry Chef, this is FANTASTIC. Too much of the culinary instruction online focuses on specific recipes (that often don't work) rather than teaching ratios and procedures. Ben, this was beautifully done. Kudos to you. In the US, this would be a pound cake recipe. Pound cakes use the same 1:1:1:1 ratio that you used here, and they are SO versatile. One of my favorites involves cutting the mixture in half and spicing it with cinnamon, nutmeg, clove, and ginger, then marbling it into the vanilla mixture in a loaf tin. I also make a lightly spiced brown sugar crumble to put on top. It's DELICIOUS. I'm loving these "like a chef" videos on Fridays. Ben has entered into the top echelons culinary instruction, at least in my book.
@@SortedFood it's SO good. I'll admit, not my original idea. It's kind of a staple here in the use, often sold in grocery store bakeries in places like Costco or Sam's club. But as we do... Gotta put our own spin on things. I've been known to dimple it with tiny apple pieces, too. Lends well to the crumble on top.
Thank you! Just in time. Now I know what I will use for my birthday cake next week! (plus passion fruit, and maybe add passion fruit meringue butter cream) ❤️
You know what I want? From this channel especially but others as well. I want a video series, even if it is infrequent, that has the chefs talk to other chefs! I love that people out there want to learn and are maybe newer to cooking, so need the not only step-by-step instructions, but also the visuals and explanations, but I want some shows that talk to other chefs and pros! I would love to have a few videos every now and then made BY chefs, FOR chefs. Assuming we know the basics already, skipping the explanations of everything and showing off more rare or unique foods and techniques. Don't get me wrong, I still watch SO many food channels, and I would not miss a Sorted ep for anything, but I'd ADORE a segment with Ben and James talking to us fellow chefs and showing some advanced ideas or recipes etc. Hell, I'd even pay a subscription for that sort of thing, as it does not seem to exist! So not "LIKE" a Chef, but FOR a chef!
In a video before Christmas could you guys make a nut roast more interesting please!?! Been veggie for a couple years and would be great to have recipe for something other than quorn or Sainsbury’s
This is probably the first cooking show/recipe channel I've seen that PROMOTES the use of self rising flour. I never used all purpose until I was an adult and learned to make my own gravies. I accidentally bought the wrong thing once. Where I'm from in the US, self rising flour is pretty common. It's nice that you're explaining it for people who don't know the difference.
😍 I also made my first muffins when I was eight and left them on my mums bed table, so when she’d came back from work there was a little surprise for her. Though my muffins had a bit too much butter in them.
I did the loaf version today, perfect ratios! I added tamarillo juice mixed with fresh orange for the syrup efect, it worked amazing! Some extra tamarillo jam was added in the middle.. to die for! Great recipe, made sure to teach it to my younger brother!!
Please do continue these type of videos. I want to improve my cooking. However, I feel like I donr know the basics. For example, I know we shouldn't over mix after adding flour. But I dont know when should I stop. And I would love experimental videos. Like what Helens when to much butter is added in a cake. Love your videos!!!
As much as i love the gadgets, battles, Pass it on's etc, It is great to see a new video from sorted that is cooking that you can follow along with at home
Following those ratios is going to make me feel more confident when trying to make a cake as never felt confident enough whilst making one whilst this just shows how simple it can be without being complicated
This is EXACTLY how my mother taught me to bake cakes, and I still use these ratios today. I was going to have a baking session with a friend to show her exactly how it was done, but I can send her your video instead! Favourite combinations: Lemon and poppyseed sandwich, coconut and lime drizzle loaf, decadent chocolate cake using cocoa powder, sandwiched with vanilla buttercream and raspberry jam.
Catching up on the old series! I love this "Like a Chef" series! I learn so much! I just wish you would bring back getting the recipes on UA-cam or add a series in the Cookbook app of the "Like a Chef" series. This series helps me become a better cook and baker.
In my family it was always 2 eggs and their weight in butter, sugar and flour, which comes to the same thing in the end! I believe the Americans call it "Pound cake" because in their metric, all the ingredients add up to 1lb! And the French (according to Clotilde) call it quatre-quarts. My mother made those endlessly when I was a child. Very often orange-flavoured with orange butter icing, sometimes chocolate (she would sub out 1 tbs of the flour for 1 tbs cocoa powder, and then a chocolate butter icing). She hasn't made many in recent years, but I'm sure she still could, and would, if I asked her nicely! Personally I'd prefer your drizzle cake without icing, but that's just me. Mum's lemon drizzle cake isn't a syrup, but granulated sugar mixed with lemon juice which she pours on the top of the cake (for which she uses Demerara sugar rather than white) when hot, and it goes gloriously crunchy. Our favourite!
You're absolutely right. We would call this a pound cake ratio. No leavener in a traditional pound cake, but most chefs use the chemical leavener as a cheat these days.
Yknow what, I'd actually love to see like a chill baking with Ben series or something like that. There were a few moments in this video that just felt so Bob Ross, so it could be really cool to have like a kick back and relax video series where rather than painting, we can do some relaxing baking with Ben or one of the other boys!
I made my own wedding cake with a very similar recipe. It had a layer of lemon a layer of honey lavender and then a layer of amaretto. I was very pleased with it, and I have since had people offer to pay me to make different things for them.
This is the first time (I think) that you have talked about self-raising flour being a British thing and I LOVE the acknowledgement! Self-raising flour is impossible to get hold off where I am from and I was always a bit frustrated about that in all my time being subscribed to this channel (quite a few years of frustration, that is). Even though I have just moved to London and can get my hands on all the self-raising flour I want now, it is so great to see you think about where your subscribers are from more and more and try to point to alternative ways of achieving the same result. Thanks for your efforts! :)
Since we're talking about sweets... I would love to see you making the St. Martin's Croissant! (I know it's after November 11th, but in Poznań, Poland we eat them all year round and you should try it!)
The muffins are exactly what I've been look for recipe wise. Every year for someone's birthday we always make special blueberry muffins. With phase one going back into action I know I can still make my partner his birthday muffin's!!
I usually make icing with icing sugar and lemon juice rather than water. You can also mix this in with some ground ginger and cinamon. It sounds weird but it's really delicious :)
Yes ! I just discovered Sortedfood and I'm binge watching everything... So many awesome contents and laughs 🤣. Already tried some recipes. All A+++ and easy to follow and so delicious. Thank you all. Keep up the good work. Please continue this serie. Have a good week-end guys. See you.
Me, too! I've been catching their gadget videos here and there over the years, but I never realized how much content they actually put out. I've been going back through their catalog and enjoying every moment.. even joined the club! I'm HOOKED!
This video came just in time. Currently in quarantine and made a cake with my kids using this exact recipe one day before it came out. Picked up some nice pointers in this video and going to make another one tomorrow amd see what a different technique brings to the plate.
I'm from Iceland and this was also the first cake I learned to bake. My favourite variations include adding cocoa powder to half the batter, or chucking in a handful of raisins (coated in flour so they don't sink). My brother, who is over 50, likes slices of this cake toasted, with butter and cheese. He is the only person I know who does this.
Speaking of the lemon drizzle cake that doesn’t need to be lemon, instead of lemon syrup you can use tea! Earl Grey or Lady Grey are nice because you get the hint of lemon or orange but a strong English breakfast tea with some sugar to make a syrup is amazing
Of course Ben was memorising cake ratios when he was 8 years old! 😂
He sure was 😂
Haha 😅
Hopefully he's passing these skills on to Tyrone!
Ive always had a cake recipe memorized! I'm glad someone else had the same priorities as a kid too. My Mum taught me nothing useful except '175-3'. 175 grams of each, and three farm eggs for a Victoria sponge for our B&B guests. Simple and easy.
When you love cooking, no age is to young. My son started helping me out in the kitchen with baking and cooking at the age of 5. Now he is 17 and he can cook up a storm and he loves it. He loves good food and I know that when he leaves home he will at least eat good food.
"Cake: (nothing)" is a bit of genius on the editor's part
I'm picturing little 8-year-old Benjamin Ebbers, with his cowlick and specs, making butterfly muffins. Oh, my heart!
I've got to say, looking at the calibre of tv and youtube chefs, not just the British ones, Ben is up there. Simple, to the point but also always room for customisation. Great video.
Thanks Matt!
The hosts really chame the BBC's cooking shows.
Such a difference in funding, and yet the beeb can't touch them.
You are so right.
I'm from the US, and I couldn't agree more. Ben has become my favorite culinary teacher, up there with Ann Reardon and Alton Brown (who I still think is the best of the best). Great job, Ben! I look SO forward to seeing more of these in the future, specially the baking ones. I'm a pastry chef, active in the "Ask Baking" Reddit community, and I field SO many questions about baking because the instructions currently available online are so lacking. I really hope you guys at Sorted can fill that gap!
Check out Dulce delight she’s a chef and a plastic artist lots of color lots of humour I love her
Just to add a few points to Bens amazing explanation.
The spoon of flour for each egg acts as a stabiliser to prevent the emulsion between the butter and sugar from breaking. Its only really necessary if your eggs are not room temp, adding cold eggs causes the butter to harden and drop out of the emulsion so as long as your eggs have been out of the fridge for a good few hours you can skip it. That said, it wont hurt anything to add the flour with each egg so its worthwhile doing it if you're not confident.
Also if you're using vanilla extract then don't add it until after the flour, using paste like Ben did is fine but extract is high proof alcohol which can also cause the emulsion to break.
My final tip is if you want to make chocolate cake then I suggest following Bens instructions on making your own SR Flour. Using plain flour instead of SR simply knock 1/8 by weight of flour off the recipe, add 1/8 by weight of cocoa powder to replace the flour then add the baking powder separately treating the cocoa powder as if it were flour. Doing it this way means you don't lose any leavening agent that would be in the flour but is not in the cocoa.
Love this kind of insight in the comments... Thanks for sharing
I really love getting these on Fridays, I'm still surprised every time 😅
Nice little treat 😀
I had to check and see if it was actually Wednesday or Sunday as if I slept through the week 😂
Ben: "It's risen, it's golden, it springs back if you press it and if you listen to it ..."
Cake: "... Hello Ben."
BONJOUR
ua-cam.com/video/njbK2Wt1s_w/v-deo.html
I remember there used to be a guy on the Great British Bake off that would listen to his cakes to see when they were cooked and I wondered what kind of wizardry that was 😅
I honestly love these Ben x Mike tutorial videos. Especially with the little bit of commentary from Mike.
4:55 was expecting “blueberry butterfly cakes, sorted”
Nostalgia
Same!
Ben: Talks about self-raising flour as a uniquely british ingredient, then produces some hibiscus syrup as if that's something you could get anywhere else.
As for candied hibiscus: yes I have it the fridge! Self raising flour? Not to be found around Germany. But that's a good thing because mostly I need regular flour...
We get hibiscus here in India, but not self raising flour
I definitely can get hibiscus syrup in Switzerland and you can easily make it yourself if you have access to hibiscus which is a popular ingredient in lots of places from Taiwan to Mexico to Eritrea....
@@laakins Sled rising flour!? Is that what Santa uses to fly on Christmas Eve? 😂
@@sinaain crazy to think how cultural differences so widely impact what can be found in stores! Here in America, I would say that everybody, even people who don't bake ever, probably have a case of self-rising flour laying around. It's almost more common than normal flour from what I've seen around here.
As incredible as all the other content on SORTED is, and continues to be - these little "Like a Chef" videos are completely amazing.
Thanks!
I really really love this series, please keep them coming!
We're glad you're enjoyed it. 😀
this channel has seriously helped me cope with this lockdown stuff. LOVE THE SORTED BOYS
I love these, they're really informative and relaxing! The five of you and the whole team deserve a round of applause for continuing to provide such great content!
Show idea: "Effed up. Now what?" Common mistakes and how to fix them. Maybe let the Normals mess something up, and the Chefs talk them through how to fix.
Love it. In the meantime, Ann Readon is a good source for cake rescue ideas
its absolutely mind boggling how this channel is not reaching the millions in views. it gets me everytime, can every fan share share share??? they deserve so much more!!!
Is this "Like a Chef" Series here to stay? Loving the extra uploads each week!
People were asking for extra ideas during our UK lockdown... So a few more episodes up our cheffy sleeves to help
Nice to hear to Mike there, gives it true "Sorted" touch so it's not so sterile.
I've been watching for years and years and years, through all thr growth and change that this channel has gone through, but Ben videos will still always be my favorite videos.
Its my birthday tomorrow. This dropped at the perfect time.
Amazing! Are you gunna give one of these recipes a go? Or even better.... get someone to make a cake for you.
HAPPY BIRTHDAY!!🥂😊❤🧡💛💙💜
Yay - it's my birthday tomorrow too! I'm not sure if I've got anyone to bake anything for though. 😷
Happy birthday!
@@jackybraun2705 happy birthday as well!
This is one of my favorite series from you guys. Just Ben being amazingly talented and Mike shooting beautiful scenes. Please keep these coming. All you guys are awesome.
A few more episodes up our sleeves... Rice, steak and pesto... All requests!
Awww, I really expected Ben to say "sorted" after presenting the first dish; like the videos from wayyy back.
Does anyone else remember when Mike dressed up as Elmo and taught us the same cake ratios?
Haha that was a classic. 😆
What episode was that??
It was a Fridgecam when Mike made a Cookie Monster cake.
I would love a “Like a Chef” with cookies. Even with a recipe they never turn out like the picture.
They've made a video about cookie ratios, same principle but not titled 'like a chef' as this concept didn't exist yet. Search for sorted cookie recipe hack, you should find it
5:10 ~primal noise of desire~
That pterodactyl sure likes drizzle cake
This format is so cozy, informative and chill. Love it. Thanks so much for everything you do!
I am absolutely loving having a third dose of Sorted each week. Thanks so much guys.
For our American friends: 180C is 350F
As soon as he said "the magic temperature" I thought it must be. 😄
And 50g Is 3.6 freedom units
Now you'd better do the cups as Americans don't have scales.
@@karldelavigne8134 I know! As an American I get so annoyed when recipes only include cups. I personally prefer using weight, it is just so much easier.
@@sirtakesthemickalot unfortunately this doesn't help for cooking/baking, where we have many different types of Freedom Unit for optimum Freedom
Ben has such a lovely way of explaining/simplifying recipes and tricks that i always want to try them out. Very underrated skill in a chef.
So happy Ben realized self-rising flour isn't a thing everywhere and that he gave the ratios to make your own ^_^
We read all the comments, always. It helps shape and skew our country.
This was amazing. I can't wait to try this out.
Please...please....please....please.....make more ‘like a chef’ serie. Love it!
Very old school, remember making "angel cakes" when I was wee too.
Careful with the icing sugar dusting though. We had some baking competitions at work a few years back, one of the girls made a lovely apple charlotte which had a thick layer of icing sugar on top. One of the guys cut a slice and just as he had his mouth open to eat it he inhaled and a cloud of icing sugar flew in and we thought he was going to choke to death...we nearly did laughing.
Great video, thanks.
😂 this really made us laugh. Everyone does this at one point or another. We all learn the hard way when it comes to dusting fairy cakes.
I wanted to see Mike's reaction to the drizzle cake, considering the noise he made at the suggestion of it.
The noise he made wasn't fit for publishing - not with an age certificate.
Honestly ever since I saw my first Sortedfood recipe I’ve been happy everytime i saw a new upload! I just recently tried some recipes on my own, and they are very easy to follow but don’t compromise on the flavor! I also love the fun and banter in all these videos! It’s been years and the videos never lost quality!
I just used this base to make a delicious Cinnamon Apple cake (cinnamon in batter, apple pieces in the cake instead of blue berries, and apple butter between the tiers) and it was AWESOME! thanks so much for the easy recipe!
ben has reached his true form of grandmother
👵
Ben: you use whatever flavor you have
Me: *looks at the cumin in my cabinet
It's good with ginger, and cinnamon. Garnish with whipped cream and clementine. Hey I think I'm going to bake this for Christmas. Chai cake :)
Me : *chucks MSG into the batter*
DO ITTT. Make a taco cake.
My dad has not yet heard the end of it for mistakenly putting cumin in pancakes. He meant to grab cinnamon.
@@amywhitson9479 was it good?
I love this new series! As a amateur home cook this gives me new ideas , inspirations and a lot of self improvement. Really trying to improve my baking and further cooking techniques.
Ben is just such a good teacher. Love this series 😊💖
i love this new series! I started to make pancakes the way Ben teached me and it's just amazing. And I did the cheese sauce from last week as well and everyone loved it.... I hate recepies and so I am glad that I can learn principles of cooking from you guys and than twist them as I wish. You turn my everyday mum cooking from hated chore to joy and game, thank you so much!
The zoom to Ben's bicep is quite something haha
😂
We wouldn't be able to see it without the zoom 😂
Yo, now you cant go around making such comments and not put in a time stamp? Lol
@@Missmethinksalot1 1:35 :D
I learned essentially the same ratio from my mum when I was a kid, but in ounces! 1 egg = 2 ounces butter/sugar/flour - usually will do 3:6 or 4:8 depending on the size of the tin
That's the same ratio I've used since I can remember.
Absolutely loving this series. So great to know that it’s here as a legitimately helpful and informative resource, especially for all of us trying to learn to cook at even a simple level. The fact that you have videos like this alongside the absolutely hilarious pass it on challenges is an indicator of how truly unique and well thought out Sorted is. You guys deserve all the support and success in the world! 👍🏽Not many UA-cam channels out there like you guys.
This series really makes cooking and baking seem less daunting, I love it!
Like a chef is so good. I made cupcakes for the first time without a box mix and it turned out so good
From the perspective of a Pastry Chef, this is FANTASTIC.
Too much of the culinary instruction online focuses on specific recipes (that often don't work) rather than teaching ratios and procedures. Ben, this was beautifully done. Kudos to you.
In the US, this would be a pound cake recipe. Pound cakes use the same 1:1:1:1 ratio that you used here, and they are SO versatile. One of my favorites involves cutting the mixture in half and spicing it with cinnamon, nutmeg, clove, and ginger, then marbling it into the vanilla mixture in a loaf tin. I also make a lightly spiced brown sugar crumble to put on top. It's DELICIOUS.
I'm loving these "like a chef" videos on Fridays. Ben has entered into the top echelons culinary instruction, at least in my book.
Love the sound of the spiced cake marble!
@@SortedFood it's SO good. I'll admit, not my original idea. It's kind of a staple here in the use, often sold in grocery store bakeries in places like Costco or Sam's club. But as we do... Gotta put our own spin on things.
I've been known to dimple it with tiny apple pieces, too. Lends well to the crumble on top.
Ben is a wonderful presenter. Straight forward, clear, concise. I'll admit a real envy of people who have found their passion. Good for you, Ben!
I love this its so much easier to learn ratios instead of recipes and a hell of a lot more useful
I haven’t seen the video yet. But really appreciate all this cooking basics videos
Thank you! Just in time. Now I know what I will use for my birthday cake next week! (plus passion fruit, and maybe add passion fruit meringue butter cream) ❤️
Ben, this is the first time I believe I could bake a cake from scratch and know what I’m doing. Please do more of these ratio definitions? Thank you.
I love seeing Ben in his element! These videos are amazing and actually very helpful!
You know what I want? From this channel especially but others as well. I want a video series, even if it is infrequent, that has the chefs talk to other chefs! I love that people out there want to learn and are maybe newer to cooking, so need the not only step-by-step instructions, but also the visuals and explanations, but I want some shows that talk to other chefs and pros! I would love to have a few videos every now and then made BY chefs, FOR chefs. Assuming we know the basics already, skipping the explanations of everything and showing off more rare or unique foods and techniques. Don't get me wrong, I still watch SO many food channels, and I would not miss a Sorted ep for anything, but I'd ADORE a segment with Ben and James talking to us fellow chefs and showing some advanced ideas or recipes etc. Hell, I'd even pay a subscription for that sort of thing, as it does not seem to exist! So not "LIKE" a Chef, but FOR a chef!
In a video before Christmas could you guys make a nut roast more interesting please!?! Been veggie for a couple years and would be great to have recipe for something other than quorn or Sainsbury’s
Could try a squash instead of a nut roast
This is probably the first cooking show/recipe channel I've seen that PROMOTES the use of self rising flour. I never used all purpose until I was an adult and learned to make my own gravies. I accidentally bought the wrong thing once. Where I'm from in the US, self rising flour is pretty common. It's nice that you're explaining it for people who don't know the difference.
I just tried making cupcakes with this ratios, and it turned out amazing! I would love to see a Scone recipe in this series
Self-raising flour (self-rising in the States) also contains salt! So if you're using all purpose, you'd also need to add both baking powder and salt.
I LOVE thumbnails without overenthusiastic beaming smiles (no doubt retaken many many times)...long may it continue!!
5:10 I made the exact same noise as Mike when I heard that description
😍 I also made my first muffins when I was eight and left them on my mums bed table, so when she’d came back from work there was a little surprise for her. Though my muffins had a bit too much butter in them.
Hi Ben what you call hibiscus is what we call Sorrel here in the Caribbean.
Out here looking for this comment LOL
Haha was looking for this too but couldn't find any so I made a comment. Here from JA 🇯🇲🇯🇲
Explaining the science behind your actions makes this so interesting and useful for avoiding mistakes! Thank you!
I did the loaf version today, perfect ratios! I added tamarillo juice mixed with fresh orange for the syrup efect, it worked amazing! Some extra tamarillo jam was added in the middle.. to die for! Great recipe, made sure to teach it to my younger brother!!
What more can we ask for on a Friday? CAKE! Ben made it look so easy, feel like I should bake something too :)
Mike can eat a spoon full of marmite, go “wow, WOW! That is stunning!” and I’ll be like “man that sure sounds delicious”
Am really loving these 'like a chef' videos please keep them coming xx
The subtitle for the cake is everything I never knew I needed in my life. So wholesome.
Ebbers! You can’t hold up the food like that and say “blueberry butterfly cakes” and not say *sorted*
Oops
Please do continue these type of videos. I want to improve my cooking. However, I feel like I donr know the basics. For example, I know we shouldn't over mix after adding flour. But I dont know when should I stop.
And I would love experimental videos. Like what Helens when to much butter is added in a cake.
Love your videos!!!
As much as i love the gadgets, battles, Pass it on's etc, It is great to see a new video from sorted that is cooking that you can follow along with at home
Following those ratios is going to make me feel more confident when trying to make a cake as never felt confident enough whilst making one whilst this just shows how simple it can be without being complicated
Fabulous!! I had never heard of butterfly cakes before. Both recipes looked so delicious!! I love Ben's choices for his flavoring.
I tried to make a classic lemon drizzle with this recipe, I gotta say Ben you nailed it.
This is EXACTLY how my mother taught me to bake cakes, and I still use these ratios today. I was going to have a baking session with a friend to show her exactly how it was done, but I can send her your video instead!
Favourite combinations: Lemon and poppyseed sandwich, coconut and lime drizzle loaf, decadent chocolate cake using cocoa powder, sandwiched with vanilla buttercream and raspberry jam.
Great flavour combos - thanks for sharing
Catching up on the old series! I love this "Like a Chef" series! I learn so much! I just wish you would bring back getting the recipes on UA-cam or add a series in the Cookbook app of the "Like a Chef" series. This series helps me become a better cook and baker.
This is definitely going to my baking bookmark 💖
Thank you guys! This 70 year old american grannie loves these Friday morning surprises!
This is my favourite series at the moment! All the ratios means I can impress my friends when I bake with no recipe 😉
I love this series so much! Great work everyone.
In my family it was always 2 eggs and their weight in butter, sugar and flour, which comes to the same thing in the end! I believe the Americans call it "Pound cake" because in their metric, all the ingredients add up to 1lb! And the French (according to Clotilde) call it quatre-quarts. My mother made those endlessly when I was a child. Very often orange-flavoured with orange butter icing, sometimes chocolate (she would sub out 1 tbs of the flour for 1 tbs cocoa powder, and then a chocolate butter icing). She hasn't made many in recent years, but I'm sure she still could, and would, if I asked her nicely! Personally I'd prefer your drizzle cake without icing, but that's just me. Mum's lemon drizzle cake isn't a syrup, but granulated sugar mixed with lemon juice which she pours on the top of the cake (for which she uses Demerara sugar rather than white) when hot, and it goes gloriously crunchy. Our favourite!
You're absolutely right. We would call this a pound cake ratio. No leavener in a traditional pound cake, but most chefs use the chemical leavener as a cheat these days.
More of these, I don't know how to cook. Understanding what is happening to the food really helps. I'm making burgers tomorrow.
Can u do a 'how it's made' video and show us around the studio and what u do, how do you develope the show and the recipes?
Yknow what, I'd actually love to see like a chill baking with Ben series or something like that. There were a few moments in this video that just felt so Bob Ross, so it could be really cool to have like a kick back and relax video series where rather than painting, we can do some relaxing baking with Ben or one of the other boys!
I love the battles, challenges, and reviews, but I really appreciate the straight forward, instructional vids. So glad to see some again.
Love these how-to tutorial Fridays. Ben explains everything so well and Mike asks the kind of questions that us normals would too.
That's the plan... Glad you enjoy! Thanks!
I made my own wedding cake with a very similar recipe. It had a layer of lemon a layer of honey lavender and then a layer of amaretto. I was very pleased with it, and I have since had people offer to pay me to make different things for them.
I loved this. Actually tempted to go and make a cake right now...
Do it!
@@birdiekay686 I did, haha!
Sorted videos just heals my mind every video every week.
"A pound of eggs, a pound of butter, a pound of flower, a pound of sugar"
Congratulations! You've invented the traditional pound cake!!!!
This is the first time (I think) that you have talked about self-raising flour being a British thing and I LOVE the acknowledgement! Self-raising flour is impossible to get hold off where I am from and I was always a bit frustrated about that in all my time being subscribed to this channel (quite a few years of frustration, that is). Even though I have just moved to London and can get my hands on all the self-raising flour I want now, it is so great to see you think about where your subscribers are from more and more and try to point to alternative ways of achieving the same result. Thanks for your efforts! :)
Since we're talking about sweets... I would love to see you making the St. Martin's Croissant!
(I know it's after November 11th, but in Poznań, Poland we eat them all year round and you should try it!)
The muffins are exactly what I've been look for recipe wise. Every year for someone's birthday we always make special blueberry muffins. With phase one going back into action I know I can still make my partner his birthday muffin's!!
I usually make icing with icing sugar and lemon juice rather than water. You can also mix this in with some ground ginger and cinamon. It sounds weird but it's really delicious :)
Yes ! I just discovered Sortedfood and I'm binge watching everything... So many awesome contents and laughs 🤣. Already tried some recipes. All A+++ and easy to follow and so delicious. Thank you all.
Keep up the good work.
Please continue this serie.
Have a good week-end guys. See you.
Me, too! I've been catching their gadget videos here and there over the years, but I never realized how much content they actually put out. I've been going back through their catalog and enjoying every moment.. even joined the club! I'm HOOKED!
Thanks Alessandra and Shay!
I need to see if the club is available for me since i'm in the south of France... Hope so. 😉
This video came just in time. Currently in quarantine and made a cake with my kids using this exact recipe one day before it came out. Picked up some nice pointers in this video and going to make another one tomorrow amd see what a different technique brings to the plate.
I do love me some Ben. Classic sorted recipe for beautiful simplicity
I made butterfly buns with my nan, first recipe I learnt and have perfected over time.
Made some vanilla cupcakes using this recipe and they turned out perfect!👌🏽 And its such an easy recipe, I won't ever forget it
I'm from Iceland and this was also the first cake I learned to bake. My favourite variations include adding cocoa powder to half the batter, or chucking in a handful of raisins (coated in flour so they don't sink).
My brother, who is over 50, likes slices of this cake toasted, with butter and cheese. He is the only person I know who does this.
Toasted cake? Genius!
Speaking of the lemon drizzle cake that doesn’t need to be lemon, instead of lemon syrup you can use tea! Earl Grey or Lady Grey are nice because you get the hint of lemon or orange but a strong English breakfast tea with some sugar to make a syrup is amazing