(upbeat music)
- [Narrator] We are
Sorted, a group of mates
from London exploring the newest and best
in the world of food whilst trying
to have a few laughs along the way.
We've got chefs.
We've got normals.
And a whole world of
stuff for you to explore
but everything we do starts with you.
(upbeat music)
- Hello, I'm Barry and this is Ben
and welcome to Fridge Cam.
- Now, last time we cooked from this book,
you guys loved it so buckle
up, we're going again.
- Recently, we've been having
a lot of fun with this book.
- "Le Repertoire de la Cuisine".
- It's from 1914 and
it's considered the bible
of French classical cooking.
- The only thing is, this
cookbook doesn't really have
any recipes, yeah.
- No, it's more like a bunch of dishes
with a set of ingredients
that they expect you to know how to cook.
- Last time we cooked from
this, we had good fun.
- Yes, we did.
- And last time us normals
cooked from the book,
this happened.
- I loved cooking from that when I did it.
- Comment down below a
page number between 45
and 200 and?
- 39.
- And we'll give it to these guys
and see how they get on.
- This is silly.
- You then commented in your thousands
and the recipe that you guys
will be cooking from today
was suggested by Kelly Atkins.
- You guys are so predictable.
- The thing is, we've made this community.
- Yeah, we've done this to ourselves.
Well done, well done.
- Oh no.
Omelette making is at once very
simple and very difficult.
Stuffed with dice of
tongue, truffles, gherkins
and white of egg cohered
with poivred sauce
and redcurrant jelly.
A thread of same sauce round.
- Whoa.
(boys laughing)
- Cohered.
- The sauce.
So we've gotta find that sauce.
- That sauce.
Poivred.
- Poivred.
- Pepper sauce, right?
- I'm not gonna pretend
to know French like you.
- I think it's clear what
you'll both be cooking.
This leads us on to another
one of our comments.
Would you like to lift the cloche?
- Oh.
- Oh.
- We're going to make
this a chef versus chef.
- I prefer teamwork.
- It's just an omelette.
- Shall we get you some ingredients?
- Yes please.
- [James] So delicately presented.
(upbeat rock music)
- Chefs, you have one
and a half hours starting
in three, two, one, cook.
- I mean, that feels like a long time
to make an omelette, doesn't it?
- Yeah, it's an omelette for goodness sake.
- It's just an omelette.
- How do you wanna split this?
- Left and right or top and bottom?
See, my instant thing is
in 90 minutes I would normally think
that tongue would take a lot longer.
A lot longer in slow braise.
Perhaps even more than a day.
- [James] I've never done this before.
How do you do this?
- You're doing it right.
It's taking off that membrane.
It's a very well used muscle.
- [Jaime] Coming from the same
audience that picked page 69.
- Tongue is the main
muscle used in mastication.
James, while you're doing that,
I'm gonna boil the kettle.
- No, no, no, no, no.
- What are you doing?
We're gonna share the tongue.
- How do you do this?
- [Ben] Oh no, that's a
terrible thing to say.
- [James] Oh, I'm (bleep) up.
- Well, while I'm waiting on tongue
and trying to get my head around
the rest of the logic,
I thought I'd boil some eggs.
I saw mention of egg white
and I think it is
possibly boiled egg white
that's chopped and diced
with the gherkin and the truffle mix.
- I've done my tongue.
Ben's yet to do his tongue.
- You know we're friends really,
we can share tongue.
So the thing with the reference book
is you have to keep back
referencing, forward referencing,
and then get to a place
that gives you kind of
a recipe guideline but
that has something else
you always have to reference
from somewhere else.
So I've tried to trace
it back as far as I can
and I've just made the marinade
which is minced shallot, parsley, salt,
pepper, lemon juice, and oil.
Can't remember where I
need that but I know I do.
One pretty classic flavour combination
that seasons a lot of sauces and broths
and stocks and stews is a bouquet garni.
I quite like to do it
with a stick of celery
then put like the thyme,
the parsley stalks
and the bay on top,
then tie it to keep it all in place
and then that can go in
and it's easy to fish out at the end
when it has imparted all of its flavour.
We're lacking butcher's string
so it's going in loose.
- So, I'm dicing the tongue.
I'm gonna make a marinade
which I've just learned
is shallots and parsley
and something else.
- Oh, I see, you just did that.
So when I said, I'd cook you some eggs.
- Did you want cooked eggs though?
- I'm just pointing him in
the right direction, you know.
- Oh, I love the confidence.
- I just wanna see Ben
do the tongue as well
and everybody watching wants
to see Ben do the tongue.
- Nobody wants to see me do
the tongue, let's be honest.
We've had enough tongue for one day.
So I'm starting off the sauce
which is 'poivrade ordinaire'.
It says a mirepoix of veg,
onion, carrot, celery.
Plus bouquet garni.
Fry it all off in oil
then we moisten it with my marinade,
add some demi-glace, vinegar, and reduce.
- Chefs you have one hour remaining.
- [James] That's half an hour?
- Yep.
- That's half an hour gone?
- [Jaime] You've spent
25 minutes on the tongue.
- [James] Oh my god.
- Foreplay is everything.
- Ebbers, stop it!
- I'm gonna start the recipe now
and I'm gonna make a marinade.
Got any bacon?
- Could I have lots of small little bowls?
- Oh, I want small little bowls too.
If Ben's getting small little bowls,
I want small little bowls.
- [Jaime] James is gettin' sassy.
I like sassy Jamesy.
- [Mike] James, what are
you doing and what is that?
- [James] Oh, I'm just making my marinade.
- But why have you got bacon?
- [Ben] Hang on a minute.
What's Barry judgin' this on?
You put bacon on it, it's gonna taste more
to Barry's tongue but it
might not be traditional.
- Have you looked up
mirepoix in the book, Ebbers?
- Ooh,ok.
Playin' like that, are we?
Valid.
You learn something new every day.
Mirepoix, composed of carrots,
onions, fresh bacon, and ham
cut into dice and used
as a base to a sauce.
- Interesting.
- Who knew, mirepoix is awesome.
- Yeah.
- [Ben] I just don't know the
best way of preparing that.
- [Mike] How you gettin' on, Ebbers?
- I'm not because I had peeling tongue
when it's raw so it's really tough.
So I've gone for an
option with diced tongue
which I've seasoned with salt and pepper.
Very hot pan.
Little bit of oil.
Definitely butter later for the omelette
but this I'm gonna go with oil
and I'm gonna flash fry it
'cause I'm not gonna put
it raw tongue into mine
so I'm gonna cook mine now.
Couple of red herrings here.
Why have we got mushrooms on the bench?
- [Jaime] It depended whether you wanted
to make a brown roux.
- Oh for a demi-glace, I see.
- Impossible.
- Impossible in 90 minutes.
- So within the sauce
that they have to make.
They have to include a demiglaze
now a demiglaze or a half glaze
is actually another sauce
based on a brown roux,
reduced to perfection.
- But that could take hours.
- Unfortunately, they
both already know that
so neither of them would try to make it.
(upbeat music)
- [Jaime] Ebbers, what are you doin'?
- So my tongue was very
tough so it says dice.
I think that's if you've braised it,
you can dice it into
perfect tender tongue.
What I'm gonna do instead
is, having sautéed it,
I'm now gonna mince it pretty much
so it's now cooked so it's really fine
so you don't have to
chew through big bits.
- I made my marinade.
I fried off my mirepoix.
I added the marinade to the mirepoix,
I added demi-glace to that.
I've then reduced that down.
It's probably been about 20 minutes now.
I'm gonna keep reducing
it down a little bit more
then I'm gonna strain it.
I've cracked my eggs for my omelette
'cause I like to feel prepared.
I've diced truffle.
I've diced gherkin.
I'm almost ready to go.
I have got a pan of water on the boil
because I actually think Ben's right.
I think you boil it
and I think you probably
like dice the egg whites
that are boiled
and cohere it.
- Would you like to
borrow some boiled eggs.
- Yes.
- I'm way ahead, mate.
- Yes, (laughs) sucker.
(Ben laughs)
- What I love about this
is that this clearly works.
This combination of
ingredients clearly works.
You've almost gotta decipher how.
- Do you know what?
The biggest thing will be
the ratios of the flavours.
Going back to getting
everything in balance.
The red currant jelly is
gonna give you the sweetness,
the gherkin is gonna give you
like the acidity and the tang.
The tongue is well seasoned
and beefy and wonderful
but you've also got all
those root vegetables
to give you a kinda,
it's a base layer of flavour
and you've gotta get them all in balance,
bound in egg that's cooked perfectly.
Ah, no!
Oh no.
- What?
- Omelettes.
I love an omelette and I
love a little bit of colour
on my omelettes but I think the
traditional French version
is no color.
- I mean, when you think about it.
It's an awful lot of work for an omelette.
- But if you're in a
big professional kitchen
which is what Escoffier was known
for doing the sections.
The saucier would be making demi-glace.
You've got different people
doing all your different things.
You'll have so many commis beneath you
doing all the, the gherkin,
the egg white, and the parsley
and actually once you've got
that mix all made up, cohered,
you just make an omelette.
- True.
- Yeah.
- And if you're making 80
omelettes a morning in a hotel.
Then actually it's not that difficult.
- [James] Feeling really behind.
- [Jaime] Boys, half an hour remaining.
I'm so excited!
- You won't get to try this again
'cause it's Barry's job,
so, oh, I can feed you.
- [James] That's so weird.
- [Jaime] Oh, that's nice.
- I'm about to fry off my tongue.
Dunno what's gonna happen.
- It looks to me like you've
got a bigger dice than Ebbers.
I'm not sayin' that's a
good or a bad thing 'cause.
- [James] Oh, well, he
minced his, silly monkey.
- [Jaime] Oh, what have you done, James?
- I'm just usin' the
fat that I skimmed off
the top of my sauce to fry the tongue in.
- Cheers.
- Kampai.
- Oh, really tasty.
It's not offensively chewy, you know,
like sometimes you have chewy liver
and that is horrendous.
- No, it's just like,
it's just a bit fatty.
- Yeah.
Tell you what, I leaves you
with the best flavour ever.
- It does.
It's like lickin' a cow, isn't it?
- Everything's about
licking something, isn't it?
- My sauce has got a few
more minutes of reducing
and then I'm gonna strain it off,
check it for seasoning
and I want a consistency
that'll go around a plate nicely
but also cohere with the redcurrant jelly.
All of these flavours.
Dice of tongue, I've minced mine.
Truffles, gherkins, and white of egg.
Cohered with the sauce we've made
and redcurrant jelly.
Now if I was makin' this at home,
I think I'd want to freshen up that
with some fresh parsley or
some fresh chives as well.
It's not traditional, this recipe,
so I'm gonna refrain,
but I feel like that's just
what this filling needs now,
a little bit of fresh herb.
- Hey.
- What's goin' on?
- [Mike] Was he stirring
your sauce?
- He's stirrin' my sauce.
- Chefs, you have 15 minutes remaining.
- [Jaime] Oh, oh, Ebbers,
what's that gone in there?
- Ebbers has gone rogue.
He's gone off menu.
- A bit of fresh thyme,
gorgeous mushrooms.
If they're here, I'm gonna use 'em.
I'm gonna make an omelette to snack on
in the next 10 minutes
before the omelette that you guys want.
James, are you using all this parsley?
- Yes.
Hey, it was your choice to
give me egg whites, dude.
I don't have to reciprocate.
- [Mike] You little sass pot.
This is the best.
James has got his eggs in.
- How many eggs have you gone
for in your omelette, James?
- Since I've got a small,
pan I'm goin' for two.
I don't want them not to cook.
- Aerate the omelette to get as
much air in there as possible.
So that when it hits the pan.
What James has done is
the very sensible thing
of testing the thing
we're actually making.
I mean, that would be a lot of,
that would make a lot of sense.
- [Mike] You've just made a nice omelette.
But what's James, happy?
- [James] Could be better.
- [Jaime] What could be better, James?
'Cause you've got another attempt at it.
- It's a bit runny.
It's a little bit runny.
- [Jaime] James, talk to us.
- [James] Do I wanna eat that
or do I just wanna save it
just in case I don't get another one done?
- [Mike] I don't really understand
what he's done there.
- [Ben] Would you like to
try some snacking omelette?
- Well, I don't wanna see it go to waste.
Man, that is bloody delicious.
- [Mike] Chefs, you have
six minutes remaining.
(suspenseful music)
- Look at that.
(suspenseful music)
- Oh, did I get it,
no, no, no.
- And three, two, one, step
away from your omelettes.
Let's bring in our judge.
Feeling hungry?
- Yeah, sure.
- Three, two, one.
I know what you're thinkin'.
It's been an hour and a half.
- [Barry] It has been an hour and a half.
- In front of you there
are two omelette reforme.
- S, plural.
- These are, already,
visually, I'd say on par.
This one's got slightly more color.
This one's.
What, what, what, what, what, what?
The only thing that for
me gives it away slightly
is the garnish.
Double bluffing, I'm not sure.
(upbeat music)
It tastes a bit like an
omelette with steak and gravy
which isn't a bad thing.
- It's not a bad thing.
- Sign me up.
- It doesn't taste like tongue.
'Cause it's also quite sweet
but with the gherkins
you've got quite a sour tang
to it as well.
It's completely unique.
(upbeat music)
Gherkin is a lot more subtle.
It's less sweet.
I'd say it has more layers
but doesn't pack as much as a punch.
- What's he gonna go for?
Punchy or balanced?
- Who has the better tongue
is a really tricky one
'cause they're both.
This tongue is on par.
It's not chewy, it's not too fatty.
I have to go on my gut.
On purely the fact that
it's the most balanced dish
on the table, my favorite is this one.
- Own up, who made which?
(upbeat music)
No bluffing to be had.
- Okay.
- Congratulations Currie.
Let's give it a go, well done, James.
- Thank you sir.
- [Mike] And well done, Ebbers.
- I like the sauce.
Really nice.
- It's insane
that I've never had an
omelette taste like that ever.
It is the best omelette I've ever had.
I mean, we know about this book.
Do you see it has a place
in the kitchen these days?
- I think it's a really fun game
and I think if you wanna
experiment with food
it kinda pushes you out
of your comfort zone.
- Don't need it in the home
kitchen though, do you?
- Can I just point out
that we've now done three
different videos about this book.
Mike's not done a single one.
- So the next one is you and Mike.
- No, Mike should go solo.
- Mike on his own.
- If this video gets 20,000 likes,
Mike'll do it on his own.
- Fine, okay, deal.
- Not on your own.
- On my own.
- [Ben] I think it'd be funny.
- Great.
- Good fun.
- Done.
Well done, boys.
(upbeat music)
- So, you guys know what
to do, 20,000 likes,
that is the target.
Let's stitch Mike up.
- That really is Mike's worst nightmare.
- And then of course you'll
see us every Wednesday,
every Sunday, back in this very fridge.
- Like, comment, subscribe,
you know what to do.
- Bye bye.
- [Mike] As we've mentioned,
we don't just make top
quality YouTube videos.
We've built the Sorted club where we use
the best things we've
learnt to create stuff
that's hopefully interesting and useful
to other food lovers.
Check it out if you're interested.
Thank you for watching
and we'll see you in a few days.
- I'm gonna make an omelette to snack on.
- It's not even like a test omelette.
It's just a snacking omelette
which I don't take offense to.
- Yeah, to be fair, you can't take offense
to any of that because
you make snacking food
all the time when you're normally cooking.
- Yeah I do, yeah I do.
That's why I look like this.
(Mike laughs)
