Today the boys are cooking up a storm using unusual methods… power tools?! No oven, no hob, no knives! Can they pull it off and will Chef Ben notice?
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– Today, we try to cook a dish using only power tools and DIY equipment. And can we make it look and taste good enough that a chef won’t be able to tell how it was made? Well, let’s find out. Words cannot describe how excited we are to be filming this video.
Boys, you’ve got your equipment. We’ve got some ingredients. Let’s see what happens! – Good luck. – And to you. – [Barry] Oh no. – Nothing that’s normally in the kitchen, except for chopping boards. – Just two tools. – Right. – Right, where do ya wanna start, chef? – Trowel. So we’ve got a sauce pan, I’ll get some ingredients. – Yep. – You build a sieve. – Okay, that’s easy. – Okay, we’ve got some scallops in the shell and we’ve got some red mullet that hasn’t been pin boned or scaled properly.
So, I’m gonna have to, fine, I’m gonna pin bone this fish. I’ll do some prep. You do some building. – Shout if you need us to do anything, we can build as well. – Yeah. – Oh, can you sand me a carrot? – Brilliant, yes. – [Kush] While you do that, what else can, Barry, what can you prep? – Careful, mate. – [Kush] Barry, that’s a sight. – [Jamie] Oh, look at that. – [Kush] Like, yeah, just carry on really fine like a brunoise please. – I’m gonna try and do like crushed.
– But the thing for us all to remember is that he can’t have any inclination that this is how we prepared his dish. – [Kush] Yeah. – So it’s got to look chopped, sliced, peeled, properly. – Should we shred some corn? – Just to clarify, everything that we are using here
Has been washed, sanitised, or is safe for food consumption after washing and hygienic analysis. Do not try this at home. We had to do a lot of research to ensure that this remains safe. – Says a man polishing a carrot. – Kush, this is an effective way to crush garlic. – So I’m gonna season this mullet. I’ve scored it. How’s the carrot? – This is the smoothest carrot that’s ever existed. – Ah, right. – I can’t do anything more with it, okay? Make sure you wash it. – Okay, thank you.
So normally I’d use a spoon to scoop these scallops out, but we don’t have a spoon. – This is the most ridiculous thing ever. Kush, you’re the chef here. – [Kush] Yeah. – Believe it or not. Have you got a vision? What is it that we are making?
– I think we’re gonna do some lightly roasted Cornish red mullet. A fricassee of scallops, nduja sweet corn and chickpeas, and a garlic sourdough parsley crumble. – You have not told me how we’re using my shiny carrot. (Barry laughing) – [Kush] I forgot the carrot. – Oh, oh, Jay, we’ve got a drill!
– [Jamie] Yeah? – [Kush] We’ve got a multi-tool. – He’s found the drill. – Well, how do you grate a carrot with a drill? Put the carrot in the clamp? – Yeah. – Attach it to the workbench. – Yep. – And cut little pieces of it with the drill. – Yep.
– Right, you do that then. – How? – You can do that, do it, and then catch it in the bucket. – Okay, back to flavour. Flavour bombs, he loves that word, doesn’t he, Ebbers? – Yes, he loves that word. – Yeah, nduja. Flavour bomb, don’t need to do anything to it other than scoop it out with a spoon. Olives, chop them up. – The Coto-roti chopping method- – It’s working though
Isn’t it? – Is some of your finest dice. – This is a lot of fun boys. – It is, isn’t it? – [Mike] I’m loving it. If you are enjoying this, there’s some small things you can do that make a big difference to us. Like the video, subscribe if you aren’t,
Click the notification bell and select all. Thanks. – I’m gonna, I wanna slice this up so it cooks nice and evenly, though. – You know what would be really nice on the plate? If you had some sort of like foam on the plate to look really chefy, wouldn’t it?
– With what? – Foam. We haven’t got a foam gun. – No, but you could make a whisk and you have aquafaba. – [Kush] We have aquafaba? – You have aquafaba. You have aquafaba, and I think you could make a whisk. – With what? – A drill.
– Can you make a balloon whisk out of wires? – Can you make a ballon whisk out that? – Yeah, I will try my best. – Maybe that, will that help? – An axe! You’ve got an axe. – Will an axe help? Of course an axe is gonna help.
– Oh, that is sharp. Hilarious, it’s not the finest knife in the world, but certainly sharp. Finely chop the herbs, and on this board finely chop a sausage. – Can I have the axe please? – Axe, you need to wash it. ‘Cause obviously it’s had scallop on it. – Oh.
– Can you wash your, go wash your axe in the sink. Shall I start sauteing some garlic? – Yes. How? – [Jamie] How? – We haven’t got a pan. – [Kush] We haven’t got a pan. So I can put the garlic in here. – [Mike] What’s this mesh made out of? – Stainless steel. It’s the same mesh that you get on a sieve.
That works. This is our little saute pan. That is our stove. I’ll put the fish on that and roast it later. – Lovely. – And our sauce pan. I think we’re set guys. But that’s frying quite nicely, isn’t it, Jay? – That’s frying very nicely. Is this where we put-
– You do have a plate, like we’ve got a plate to use, so, okay. – That’s gonna be our mixing bowl. I’m just gonna pass you stuff and you throw it in the bucket. We can put the olive in the bucket. Put the corn on here and I’ll roast the corn.
– [Jamie] Oh, charred corn, look at that. – Coming in. – We’ve charred our corn and now we’re steaming it. – [Kush] So it’s double cooked corn. – Oh my. – Yeah, well I’ll hold this. You go back to that. – [Jamie] So sausages.
– Yeah, so you want to, just half, really finely chopped. – Finely chopped. He’s got an axe in his hand. Boys, can I do anything to help? – [Kush] If you can somehow turn that into breadcrumbs on that chopping board. – I am currently using a heat gun to make toast. – [Barry] Oh wow. – And then breadcrumbs, toasted bread crumbs. – I’ve made a whisk.
– Check if it works over there, Barry, in the safety zone. – Holy hell, does not work. – We’re not using that. No, too scary! – Executive decision. – Wow, that smells toasty. Yeah, you char that off. Do we need a bit of extraction? – [Jamie] It’s releasing all the oils.
– That’s what we want. Right, we’ve got the big fan on. Right, in the bucket. – [Mike] This is carnage. – Yes, Jamie. – Oh, look at that oil. – Look at that oil. – There, all right, mixy, mixy. – [Barry] I know we can’t use kitchen stuff,
But you never get a building site without a mug, do you? – [Kush] Yeah, use a mug Barry. Barry Taylor. – Whoa, it worked very quickly. It’s worked. I aquafaba-ed everywhere. – Chef, I need direction. You’ve got soldiers at the moment. – You wanna mix and season that? – Mix and season? – [Kush] Yeah. – Why is my shiny carrot not getting used? – Ooh, got a whole different- – How, how sharp? Jamie what are you doing?
– I thought I could mix with the tape measure. – Jamie Spafford. – But you can’t. – Use a metal, I don’t know what these are. Welding rods, pretend they’re, ah chop sticks! – Chop sticks. – Bit of salt. I think and maybe thicken it with a bit of aquafaba. – Oh that is thick. – [Jamie] That is really thick. – I know. – Should we cook some fish and plate it up? – Yes! – Yes! – Right, so nduja-ify this mullet. So this will add a nice bit of fat and savoriness to the fish.
– How would you traditionally cook this Kush? Would you steam it or would you pan fry it? – I’d pan fry this skin side down really gently in lots of olive oil, flip it over and take it off the heat. – Did you want me to do that with an iron? – [Kush] We’ll bring the heat gun into play. – You said that with so much sincerity, it’s amazing. – So we want to oil the fish. – Like it was a normal question to ask. – Yeah. – Yeah. – Back in the summer, we had a Wild Weekender live show and it was massive. – Yeah, thousands of you joined us online across two days and we had literally the best fun ever.
So on the ninth and 10th of December, we’re doing it again, but bigger. – [Barry] Yeah, Jamie booked a dodgy old inn in the middle of nowhere to do the live stream, and it’s called Snow Way Out. – [Ben] There’s gonna be an ice bath challenge in a hot tub
That definitely doesn’t work anymore. – [Barry] James, Kush and Ebbers have a three-Way Chef Battle using one or two ingredients they can pull together. – [Ben] A pass it on with no electricity except for a small bike generator. – [Barry] Kush is unleashed with a Chef-y cooking master class.
– [Ben] And a treacherous mince pie challenge where the pies are filled with weird stuff. – And our brand new hilarious poker face roulette. – [Ben] And if we can escape the inn, an icy themed pass it on finale in the elements with three chefs, and three normals, and a tonne of snow.
– [Barry] We need you to vote, control, laugh, and cook along in our most interactive live stream ever. – And as always, the entire thing will be available on demand for 30 days after the event. Either way, we wanna see you there. – Are you confident to cook that? – Yeah, low. – [Kush] Low – [Mike] Oh, look at that! – [Barry] Oh wow! – [Jamie] Curl baby. – That is brilliant. – What should I do with this? – My shiny carrot? You asked me to shine it. No, it’s got to be-
– Oh that is a nice, oh, look at that! Is that nice or not? Am I just getting carried away? – No, you’re getting carried away. This needs to be, he’s going to clock it or he’ll think that Jamie got bored. – What about scallops? What do you want me to do? – I think now we’re gonna do, now we’re gonna get the steamer and steam everything to gently cook it. – I mean, I could do that with the iron and the steam function. – You are desperate
To do the iron. – [Kush] Yeah, go on, go on. – [Barry] You’ve gotta use the steamer. – [Mike] Oh wow. – Don’t aim it at me. – No, don’t squirt it! – I’ll take all the creases out. – [Mike] Jay, this is so stupid. – Fine, we’ll use the steamer.
– All right, I’m gonna do a little almond crumb. – One thing Ben said before we left was – [Kush] Who’s watching the fish Jamie? – I know these guys always try and make things a secret for me, but I’m pretty sure I know what’s happening.
I was like, I’m pretty sure you don’t. – I’m pretty sure you don’t. – [Jamie] Oh, boys. – That’s quite nice, James. – [Barry] Oh, that looks good, Jay. – Well done. How do we know when it’s ready? – Ding. – Well done. – I’m gonna start plating up while you cook the fish. – Okay. – Yeah. Have we got a ring to plate in? – What about the duct tape? – Yeah, gimme the gaffer tape. – [Mike] Yes! – So we’re gonna do a ring of chickpeas. – [Barry] In a trowel.
– That is also- – [Jamie] A saucepan. – A saucepan. – I think this is gonna flop. – [Barry] Oh Kush. – Kush. Yes, Kush! – The best use of- – [Mike] How does that look good? – I don’t know. – Oh that scallops lovely and just poached.
I’m gonna take these off now. – [Jamie] Yeah? – Yeah, you just want a half cooked scallop. Just gonna go around the outside with some scolly bobs. Ah, fruity balance. I’m gonna secateur this apricot. – [Jamie] Oh, oh yes, – [Mike] Mate, they are lovely and thin. – How’s it going?
Oh yeah, yeah, fine. Now let’s go, let’s go, flippy, flippy. – Yeah. – And then, oh, you can see it’s starting to come apart and flake. That means it’s nearly cooked, flippy, flippy. And then we’re just gonna give it 30 seconds, then we’ll blow torch it to finish. – Great.
– This is the greatest thing we’ve ever done. – The fact this working is amazing. – Yes Kush, yes Kush! Boys, this is fantastic! – I really wanna check if it’s cooked though. Oh, gimme a toothpick. A chopstick. Poke it in and just check it against my bottom lip.
– [Mike] It’s flaking mate. – [Barry] It’s flaked, mate. You’re good, you’re good. – Oh yeah. I think it’s nearly sexy time. A bit of carrot. – [Mike] Oh my gosh, boys! Perfectly charred toast. – Charred crouton, crou-toasts. They’ll soak up that little juicy, juicy. – Yeah.
– Bit of smoked soy on top. – Boys, it looks insane. – Well done. But the job is only half done. Will Ebbers be able to work it out? – Right. – We’ve got a lot of (beep) to hide. – Yeah. (Barry laughing) Ebbers, what a delight you have in store. Please lift the cloche. – Very nice. – Seared red mullet on top of a fricassee, with poached scallops, nduja, and enoki mushrooms. – It looks beautiful. Cheers. Very tasty. – [Jamie] Ooh! – Very tasty. – Right, so that’s a tick. – That does sound like a tick. – You are studying it very closely. – I like it. He’s trying really hard? This is what we need. – What are you looking for? – Like a good puzzle page
On Sunday paper. – Yeah. – [Ben] Don’t rush into things. – Okay. – But it’s very delicious. Lots of texture. I like the kind of surf and turf vibe that’s going on. The enoki mushrooms is good. – Happy with the the cook of the fish? – Fish cookery is very good.
It’s flaking nicely, spicy, little bit of colour and sear. First off, it’s delicious. Congratulations, I don’t wanna stop eating it. – Excellent, excellent. – Well done, well done. – You too. – Mainly, mainly you. – And you (giggling). – So before now we’ve done a couple of these
And we’ve had a frozen food challenge. We’ve had tinned food challenge. On occasion you’ve caught me out. On occasion, despite the deliciousness of the dishes, I’ve worked it out. – You got any idea? – I would say that all of these ingredients, tinned, canned, jarred, or pre-prepared and therefore don’t need much cooking.
There is, however, some delicious cookery going on. Some charring of some bread and some fish. But possibly the char only coming from one direct source. Have you done the entire dish with nothing but a blowtorch? – [Jamie] Ooh. – Good, very good guess. – As a question, have you cooked the dish
With nothing but a blowtorch? – [All] No. – You’ve used other heat sources? – [All] Yes. – Ebbers, predominantly Kush and Jamie have cooked this dish using entirely power tools and DIY equipment. – I don’t even really know what that means. – It’s no knives, no pans, no oven. – No bowls. – No bowls, no nothing. – No hob. – I would have no idea. I mean, it sounds ridiculous. It tastes delicious. I didn’t guess it. I didn’t really get close.
I’m intrigued to know what weird category and restriction you can put on food to try and fool me next time. Comment down below if you guys have got any ideas. – [Mike] Comment below! – And if you like the video and want to see us doing more of these, give it a like. – It’s a thumbs up, isn’t it, but with a drill. – Oh right, okay. – Oh, okay.
45 Comments
Gr8 show guys !!! LOVE YOU ALL
Great video
I never expected to see a clip of a man polishing his carrot on a G (or PG) rated channel.
Next time, could you please keep the carrot-polishing to yourself? K thnx bye
How do you know when it's done? 'Ding'
Hi sorted. I think the next challenge should be ‘cooking outside’ that would make a very cool and wicked video tHAT me and my boyfriend George would watch just b4 bed. THANK YOU
Womble
Maybe do a cook in one pan, no cleaning allowed? see if he can figure out that everything was cooked in the same pan. Make it challenging by using ingredients that take on flavours from others, like the protein could be fish.
Another idea, a no salt challenge. Make the boys cook a dish without being able to season it with salt or use any salted products.
We absolutely need a chef reacts series to these challenges.
Make a meal only using a microwave. I hate a microwave and would love to see if they can change my mind.
Make an entire meal out of MRE's (ration packs), but they have to be different to what they're supposed to be.
I can SO see the foodie road crew guys doing this because they are on the last day of a huge project and they were told not to leave the site for lunch, but already had ingredients on hand haha
Not sure if y'all have done it but… charcoal-only cooking. No grill, just the bare coals.
As a builder, we do some crazy great food on site when we have time.
Cook an entire meal use only hostel equipment ——————–>
*torch…not blow torch
How about a sabotage battle? Each person picks one piece of equipment that the others either can't use or must use. Points for creativity
Hugh Fearnley Whittingstall once cooked a fish by driving his car. Can you cook something with an electric car?
Do this, but the boys can only use decomissioned military equipment. Helmets as bowls, rifle barrels as heat sources, etc etc. You'd need to bring on an outside expert/collector, I'm sure, but I'd love to see it!
Give a raise to who ever came up with this entertaining idea😂
If you're going to make videos about cooking with random appliances instead of usual cooking appliances then Alexis deBoschnek needs to be in these videos!!! She literally has a whole series on Tasty's YouTube Channel called Chef Out of Water where she has to make a 3 course meal with (usually) only ONE APPLIANCE like a Wax Warmer, Dishwasher, Tea Kettle, Clothing Iron, Coffee Maker, Easy Bake Oven (a kid's toy) etc!!! In one special episode she could only use power tools (given to her by producer) to cook a three course meal! She had to make do with a hammer, heat gun, power drill and three saws. No other appliances can used in her videos, so if the appliance she's given has no heat then she makes a raw three course meal!
Kush is the perfect mixture of Chef skills and Normie chaotic playful energy
I love kush.
Lol u no boys u never fail to suprise and make me laugh my ass off whilst being endearingly charming …. i have a back injury with nerve pain which ushally leaves me up in pain at night … ur videos give me ideas for food while taking away someof my pain with laughter always … i ushally binge watch ur videos … thank u for always making me feel better u crazy beautiful gentlemen
Love how Kush seems more than happy to join in on these crazy but brilliant videos more than Ben.
Loads of fun to watch. Thanks for sharing guys. Your videos are always a good time! ❤
Right at the beginning, "nothing that's normally in a kitchen." I don't know. Those scrapers helped me out a lot when i was a dishwasher in a restaurant kitchen.
4 guys trying to Cook with tools that Boris would call easy mode
Yesss more of these!!!
Yesss more of these!!!
Make a gourmet 3 course meal with nothing but fast food leftovers
this is such a cook challenge! i love when the format of a video is unique enough that even the chefs are sorta out of their element. And you have such a fun vibe here. it made me nostalgic for the educational public broadcasting of my childhood (like those unscripted since programs where a teacher has students trying to do experiments).
I've basically had to do this when the power went out for a few days. There's only so much cold food you can eat in winter. Given we had bowls abd pans but no way to clean them so we tried to use them as little as possible. Plus, we weren't going to test teflon with blowtorches.
I wanna see the team review this episode 😂 so funny
Policeman: What are you doing with this axe in your hand
Jamie: Chopping a sausage
Barry fropm background:WHAT ABOUT MY SHINY POLISHED CARROT?
Kush: I'll use it, don't you worry
use only the microwave as a heating source.
I loved this so so much!!!
Excellent episode! I’d like to see Mike, Jamie, Barry and Kush cooking ‚British Street Food’ meaning that ingredients comes from foraging in any average town, i. e pigeon, random flowers (read roses etc) from flower bed, tree fruits (read oak acorn flour) etc. Something that grows in a town (not rubbish)
This was the absolutely best thing I have ever had the pleasure to watch on youtube. You guys are just amazing!
I can assure everybody that this is not what construction workers do on our lunch breaks. Anybody who says otherwise is simply lying. This is not a well kept secret of the trade. We all just go to gas stations for lunch.
Some type of shared letter challenge: All of the ingredients must start with a vowel, the same letter, something like that!
I love how Kush basically encourages the normal's behavior where as the other chefs are like "maybe don't."
I might start using my heat gun for toast, that worked really well
This is what the internet was made for
?Thanks?
weird