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Blind Tasting BUDGET vs PREMIUM Ingredients | Is it worth paying extra? | Sorted Food - YouTube
Channel: Sorted Food
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[Music]
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hello and welcome back to sorted food
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today two of our normal home cooks jamie
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and mike will be blindfold taste testing
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two dishes one made with a premium or
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more expensive ingredient and one made
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with the same ingredient but a more
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basic cheaper version the question is
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can they pick the premium hopefully
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after today we should all be a little
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bit wiser about what ingredients we
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should be spending our money on or where
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we can save i'm ready bring it on dish
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number one
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same as always a and b one of those made
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with a more premium version of the same
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ingredient as with all of the dishes
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you're trying today they are made
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identically weights and measurements do
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not change neither do methods or cooking
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temperatures
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however only one ingredient has changed
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we've swapped it out for a more premium
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version
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whoa
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oh it's so fishy what you're eating is
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two savory onion pies think pistala de
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air but kind of encased in puff pastry
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so yes there's anchovy yes there's red
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onion
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i'm not i'm not saying it's not tasty
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says otherwise
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i just
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not an oily fish person what we're
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looking at is the puff pastry oh
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this pastry
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tastes a little bit drier this tastes
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crispier butterier but also has a little
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bit more
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give in the texture like there's a
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little bit more to it
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so we're gonna have to ask you to pick
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your premium which is it i feel like i'm
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getting more butter
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more taste from the pastry from b
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and on that basis
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beer's my premium
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[Music]
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very confidently b you can now remove
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the blindfold with b locked in not
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you're allowed to but would you change
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your mind visually i'm not actually
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seeing too much of a difference there
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are subtle differences but if you look
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at the edges you can see it's puffed out
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with the layers whereas this almost is
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two separate layers fused together i can
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indeed reveal that the premium pastry is
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b
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yes
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correct
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a is just rolls puff pastry sold as a
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chilled product and ready to quite
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literally just unroll and use it is one
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of the cheapest options on the market
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now they do do a butter version if you
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want their all butter puff pastry this
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one is
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the the oil and vegetarian vegan version
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and b is dorset puff pastry and it is
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made using very artisanal ingredients so
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local regional dorset butter and even
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locally milled flower and they actually
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say the tasting characteristics of their
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pastry might even subtly change
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throughout the year and throughout the
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seasons but what they do is they make it
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fresh
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no additives or preservatives and then
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lock that freshness in and sell it
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frozen
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and no
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diminishing of the quality from freezing
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it no and although the just roll brand
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that one is chilled you can also buy
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frozen versions of it and it's perfectly
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suitable for home freezing so if you
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were to buy it chilled and then you
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didn't get around to using it in the
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next couple of days your plans change
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you can always freeze it defrost it and
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it behaves much the same
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if i do use puff pastry i use pre-bought
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stuff i have gone for
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this in the past
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so you use the just row a lot are you
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happy with what it gives you home yes
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because in my mind the only alternative
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is to making it from scratch and
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everything i've learned in the last 12
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years of doing this is don't bother
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making puff pastry at home
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buy it it's great stuff and
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there are even restaurants out there
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that are using that because it is just
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not economical to have people in-house
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putting the time and effort and labor
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and having the space in the fridge to be
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folding and chilling puff pastry when
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you can get a product as good as that
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price wise a not the most basic but more
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basic version
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one pounder roll how much for b bearing
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in mind they're pretty similar size b i
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think it's about five centimeters bigger
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but in terms of weight they're pretty
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much the same
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two pound fifty
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i'm gonna say two pounds fifty yeah i
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think it's two and a half times tastier
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in my opinion
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it's five pounds of roll i think that's
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okay
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i would still buy it and if you're not
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wrapping premium fillet beef but
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actually you've got a filling of things
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like onions then the pastry is where you
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can spend your money make the pastry
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premium and put the bits inside it that
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are cheaper and more accessible like
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tindanjavis and onions cooked down for a
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long slow time nice we got that one
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right let's move on to number two
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[Music]
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dish number two mike two plates in front
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of you
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and that's delicious it's a risotto
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isn't it yeah it made you a little
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risotto oh goodness sake am i on a date
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because i did not agree to this yeah
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oh no i am on a nebba's date
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that is delicious we have to be talking
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cheese not many ingredients involved in
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a cheese risotto which ingredient has
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changed so instantly i'm thinking things
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like pecorino or maybe gruyere but we
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haven't covered
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parmesan
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in one of these so i think it's parmesan
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correct two plates of risotto bianco
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which is parmesan risotto what would you
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expect from a more premium parmesan i'd
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expect more funk but less harshness can
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you pick the premium i i prefer bee it's
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got more flavour i think it's the
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premium because it's a far sharper
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punchy cheese a
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is the premium okay you've locked in
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your answer you can take off your
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blindfold
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i don't think i can see any difference
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at all i can reveal that the premium
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parmesan is
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a
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it's one of those ones that's like
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subtle and widespread not sharp and
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punchy so a
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is 30 month
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parmigiano reggiano whereas b
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is acados parmigiano reggiano
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interestingly they are both pdo which
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means they come from a protected
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designation they both have to be by
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definition from italy they both have to
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use unpasteurized cow's milk they both
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have to use a combination of morning and
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evening milk they both have to be aged
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for a minimum of 12 months but they also
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have to be brined
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once they've been which gives it that
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that saltiness as well the difference is
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that a
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all comes from a single herd that's a
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specific brown cow in that region and is
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aged for longer so i'm sorry
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a cow's milk tastes different in the
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morning to the evening than it does in
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the evening yes
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in the morning in the morning it's been
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is have a night to rest
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yes yes
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if the cow's been running around all day
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it's like a milkshake i suppose
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[Music]
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now what i mean is the morning milk is
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like naturally whole milk
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whereas the milk from the night before
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is naturally skimmed or semi-skimmed
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because it's had time to settle and they
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take it off and they mix the two
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together it's the same way it's been
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done since roman times it's a protected
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cheese making process you can instantly
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tell the difference they look very very
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different the texture is very very
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different when you bite into it b
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is more funky it does have more i take
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it has more flavor b has yeah b has
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a is more subtle and takes longer to
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come in
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so when you're using at home i'm getting
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it grated over pastel which one would
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you go towards b because i'm not
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necessarily using it to add a specific
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flavor
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it's adding the flavor of parmesan to a
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dish that already has
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other flavors in it already i still
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stand by my original that that this is
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my favorite because i think you lose
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some of the subtleties so b 15 pounds 50
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per kilo obviously that's not a kilo bit
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but 15 pounds 50 per kilo how much for
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the more premium
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i'll go double 31 pounds we've got 25
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pounds a kilo it is in fact
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48 pounds 50. whoa it's about three
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times the price so
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how much did this wedge cost then that
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wedge was 16 pounds 99. whoa
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i couldn't pay that much and in your
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application it doesn't warrant it no and
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we have to pinch ourselves time and time
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again that we are fortunate enough to
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sit here and spend all this money on
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ingredients but
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those artisanal products from their
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original place of origin can be
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exceptional
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[Applause]
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all right mate third one up digging
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hole behind me
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it looks like a coffee it is like a
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coffee
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oh oh it's nice holy crap that's good
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lamb
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no damn
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try then try the other one there is a
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lovely salad of lentil and pomegranate
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some yogurt and some dressed herbs as
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always made exactly the same one
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ingredient has changed can you tell what
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the ingredient is
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that is stunning
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is it the lamb
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it is not the lamb and that is because
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there's no lamb present
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what
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beef correct interesting that both of
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our normals thought lamb and i think
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sometimes these are associated
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that shape and with that spicing or you
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might think lamb but this is in fact
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beef a is a lot i would say it's chewier
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beer is more tender there's more of a
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crisp to the outside b is slightly
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fattier and therefore carries a little
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bit more flavor it's juicier need you to
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pick a premium which do you think it is
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i think it's b but it's close
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b
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is my premium b is locked in you can
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take the blindfold off see if it makes
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any difference i can't see much
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difference i can now reveal to you that
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the premium beef and by that we mean
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more expensive
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is eight damn it
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oh i've screwed that up then so a
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is dale's food organic pastured beef
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five percent fat
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and b
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is a cardo beef mince
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20 fat you need to explain yourself as a
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bit of a curveball and i think you
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spotted it and identified it and
[647]
absolutely took us on that red herring
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the better eating experience a better
[651]
flavor in this case was the cheaper more
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basic version because it has more fat
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and fat is cheaper so not only does a
[660]
have a higher meat content but also i'm
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guessing that meat has what better
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animal welfare the cattle have been
[667]
reared on the farm they have more space
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they are morphing rain they are fed on
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locally foraged and pastured
[674]
land so grass-fed and therefore drives a
[678]
more premium price it also then means
[680]
the chances are
[682]
that beef is more marbled with fat and
[684]
has more fat through it and and has more
[687]
things that need to be cut off in order
[689]
to produce a lean beef mince which
[691]
consumers demand so there's even more
[694]
labor that then goes into it not just
[696]
love in the animal welfare but then
[697]
labor and cutting that fat off before it
[699]
can be minced so there's a lot more
[701]
process which therefore makes it more
[703]
expensive in a dish like this
[705]
is that necessarily what you want i i
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don't think so i think it was subtle but
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there was a difference from the blind
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taste test i would say personally no
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because i wanted the kofta that
[717]
felt better to eat
[719]
i think like so many things parmesan
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included it depends on where you're
[723]
going to use it you know in this
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instance fat content makes a big
[726]
difference now we've always said buy the
[728]
best you can afford and actually dale's
[730]
food you could buy a day was they was
[732]
for mints with a higher percentage of
[733]
fat and it would be
[735]
yeah a premium price you'd get the
[737]
welfare and it would be more suited to
[738]
the dish what we wanted to give you is
[740]
something that shows
[742]
an understanding of what the dish you're
[743]
creating and buying the best product for
[745]
it even b
[747]
have
[748]
high welfare standards and better than a
[751]
lot of places all over the world you
[752]
know it's not intensively reared
[754]
livestock i think from a blind taste
[756]
test perspective that was a sneaky move
[759]
by you and the food team but it has
[761]
provoked an interesting conversation
[762]
what is good about the higher fat
[764]
percentage is again as a normal
[767]
extra fat means extra flavor
[769]
it helps you create a tastier dish i
[773]
would also say it helps you in the
[774]
construction molding the coffee
[777]
with a slightly fattier mint is easier b
[780]
our more basic option is three pound
[782]
sixty a kilo what do you think for a
[784]
or i would say double so i'll say 720 a
[787]
kilo
[788]
12 pounds not a bad show it's 15. okay
[791]
so it's about four times the price
[793]
um and as always we say buy the best
[796]
that you can afford but in this instance
[798]
also by
[800]
the most suitable for the dish
[803]
[Music]
[806]
two more beautiful plates in front of
[808]
you not that you can see them dig in
[811]
is it tapanadi
[812]
that's very good nose again jamie well
[815]
it's easy to pinpoint things that you
[816]
don't like isn't it if it helps on the
[818]
plate you've got some cheese some sort
[820]
of herb oil and some balsamic bits as
[822]
well
[826]
i like the toast
[828]
tapenade right tapenade is what we're
[830]
looking at tapenade is obviously a an
[833]
olive
[834]
sort of paste
[836]
it is far more pungent filler a is an
[839]
oilier tapenade and i feel like it's
[841]
saltier i hate a far more than i hate b
[846]
what does that tell you and therefore if
[848]
you were to pick the premium which would
[849]
it be i do not know what i prefer
[852]
maybe b the argument could be it's
[854]
subtler i'm going to have to take a stab
[857]
in the dark and say that b
[859]
is the premium because i hate it less
[861]
i'm going to go with a as the premium
[864]
interesting logic you can take off the
[865]
blindfold now you've locked it in now
[868]
you can see it you change your thoughts
[870]
at all b is darker
[873]
and i have no idea what that means i
[874]
think i'm right in that this is oilier i
[877]
can reveal to you that the premium
[881]
pitted black kalamata olives r b
[885]
correct
[887]
so we deliberately made sure that we
[889]
picked black olives for both and
[891]
kalamata olive oil so we're not
[893]
specifying that and they are both pitted
[895]
b the more premium harvey nichols olives
[898]
are harvested by hand from trees over a
[901]
thousand years old picked and cured the
[904]
same day and they come from a specific
[906]
small village on the island of ivya in
[908]
greece whereas a
[910]
is the greek kitchen kalamata pitted
[912]
olives described as ripened to dark
[915]
purple color plump in size and meaty in
[918]
texture the olives are carefully
[920]
hand-picked and naturally treated the
[923]
premium olives you're buying the jar is
[926]
actually only 49 olive the other 51 is
[930]
the liquid and the brine and the
[931]
vinegars that keep it whereas the more
[933]
basic option is in the 60 olive 410
[936]
prime so
[937]
again different pinch points to consider
[940]
there's a definite difference raw
[942]
that one's meatier it's got better
[944]
texture and it actually tastes quite
[946]
fruity other than just the oily and
[948]
saltiness
[950]
that one actually tastes
[952]
more complex and less olivey to me
[955]
it's amazing that when you combine them
[957]
on a plate with other ingredients they
[959]
taste like olives very little different
[961]
there is very little difference so if we
[963]
talk prices i'm going to keep it nice
[965]
and simple buy the kilo again a the
[967]
basic option the greek kitchen eight
[969]
pounds 62 per chile the jar itself was
[972]
2.50 how about the harvey nickels again
[975]
per kilo i mean interestingly and i know
[977]
we talked about this in our potential
[978]
series but there's a harvey nichols tax
[981]
added to any or quality
[983]
improvement as well oh yeah i'd say 20
[986]
pounds a kilo 30 pounds it's not high
[989]
enough
[990]
39.50
[992]
oh so nearly 40 pounds per kilo
[996]
works out about 20 to 25 p per olive
[999]
there's a noticeable difference in my
[1000]
opinion again when you eat them in their
[1002]
purest form and here's the thing for me
[1005]
i think they're both great yeah and i
[1007]
think they're 100 on the harvey nichols
[1009]
tax which is a brand you trust they also
[1012]
sell so many other things
[1014]
but it doesn't mean they're necessarily
[1016]
specialist and consistent in any if i
[1018]
was buying a product for use quite often
[1020]
i'll go to someone who's probably more
[1022]
qualified and the greek kitchen might
[1024]
well be that yeah we deliberately didn't
[1026]
choose the cheapest most basic of olives
[1029]
they are still great olives and they are
[1031]
four or five times cheaper so ebba's
[1034]
shopping tip
[1035]
buy from people who know what they're
[1036]
doing and do that one thing
[1039]
sometimes over and above like you say
[1041]
the department store tax so now scores
[1044]
on the doors
[1045]
with three out of four correct
[1047]
jamie
[1049]
you have
[1050]
won is pick the premium and you can take
[1052]
all the olives home
[1056]
over to you guys comment down below
[1058]
those four ingredients do you buy them
[1060]
regularly and if so where on the scale
[1062]
do you prefer to purchase and what
[1065]
premium creams would be looking at next
[1066]
comment below subscribe and you know all
[1069]
that jazz do all the stuff
[1072]
is this
[1073]
is this only related to cows yeah it
[1075]
must be it must be because they're
[1076]
drinking in the day and therefore
[1078]
they've got more water in their milk
[1080]
i don't know i mean you're drinking a
[1082]
glass of water now if i was to milk you
[1083]
now
[1091]
okay
[1092]
let's
[1094]
turn this out
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