Chef Reviews TikTok Food Trends

Today we’re treating you to another episode where we review some amazing TikTok trends that caught our eye!

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[Music] there once was a boat that went to sea to catch some fish for a very nice tea the boat hit storms and the wind it how and the crew were wash right out where did the man go as cush and mik toe one minute they were rowing their and the next thing they wiped out they Flo for a week or more then washed up on a familiar Shores a TV crew with a plan in store set live in 3 2 1 go hoay the man comes washed up for a weekend with his Chums food chars and barrels of fun in a live stre weekend show hoay the man comes with his band of brothers and a splined bum SP chars and barrels of fun in a live we can show today we’re sharing four of your top Tick Tock food Trends with a chef and a normal homecook they’re going to put them to the test and see if they’re actually any good you’re just going to place your Ramen bricks down into your greased 9×13 casserole we’re only going to use half of the flavor packets for this case I’m using chicken but you can use beef whatever one you want any red flag so far they just need hydrating I but I I see the tomato sauce and I’m thinking2 oz of your favorite marinara sauce a cup and a half half of heavy whipping cream you just can pour it I mean that’s not quite B but where’s the bay leaf we’re going to spread about here comes the cheese just spread it over everything here mozzarella cheese so we’re going to use two cups of mozzarella cheese over this whole thing we’re going to add some pepperoni this is what happens when we let Mr Tick Tock send us the trends cuz he standing over there saying this is one of the good ones I know he’s excited for this we’re going to add some more cheese we’re going to go with enough cream cheese cheese and cheese this is four cheese now Italian seasoning for that extra flavor yeah get Italian Italian SE traditional we cooked this for about 50 minutes it looks turned out delicious Ramen lasagna it even looks like J you got to try this I mean he’s definitely tapped into uh SEO heavy uh Cuisines and food Styles would you like to give it a go and see if it’s any good yeah yeah let’s do it now only half the video looked like he used half a sachche sache away yeah wow we’re using bonov bonjovi family tomato sauce which is really good this bit bothered me slightly but again we do need more liquid in this a splash of red wine probably wouldn’t go a Miss but heavy cream or double cream double cream as we call it so sort of 40% fat but that means that 60% is liquid then rotter anyone trying to do something interesting with food I I think fair play but there is a line I’ve been more angered by more things we’ve done yeah yeah I actually am almost excited for this we’ve made a cat a Pepe before using noodles instead of pasta haven’t we yeah yeah and can’t be asked and we’ve done three of those cookbooks we do lots of cheats that get you close to the end product with a lot of simplistic cheats and knowing when and where you can cheat in my head right now I think the noodles is a place that you could cheat and end up with something similar but I would say it’s a more of a pasta bake than it is a lasagna yeah yeah yeah more like a spaghetti alno yes I think if we call this pasta bake but with Ramen I’m kind of on board with it yeah it’s not a lasagna let’s whack it into the oven and then we’ll give it a taste and see what we think we have a bake here’s a thing that I as a kid sometimes I would make pizza on a slice of toast yes oh yeah absolutely he still does ited on tomato paste cheese a couple of slices of pepperami and then most importantly dried oregano that’s the W I’m getting off this very very very average Italian smells oh less of a cheese pool more of a Ramen pool okay well all the noodles are cooked through we didn’t give this the full time at the full temperature they suggested I think that might have actually have dried it out yeah we did about 20 25 minutes this is a sorted recipe of a decade ago this is the kind of thing that when we were talking to students primarily and we still do a lot this is an absolute staple I’m excited for it it tastes exactly how you’d expect is really good it’s really good it’s clever in the fact that it is so simple it’s not a lasagna it’s instant Ramen pasta bake It’s a pasta bake and as a pasta bake it’s very tasty but we’ve done that same thing where we’ve merged words to try and communicate what this is and make it stand out on the internet we’ve also done that too so again don’t be a hypocrite all I can say is Jay and the team I hope you’re also as excited as we are because it’s your lunch too the big question the ramen lasagna are you going to follow fast or are you just going to scroll past I’ve been on a journey of self-awareness and therefore I’m going to follow fast 100% I’m following fast and not only cuz I presume he is related to Jay well that’s a great start let’s get on to the next one all right on to number two yes yes we’re back we’re back the preview has two wine glasses in it so excited okay however I just know this is going to anger me because it’s not going to be the way that I would like to consume wine okay let’s have a look oh I’m on board with this whisking wine erating wine yeah but that’s like a milk fro I mean it’s a little excessive frothing wine Jamie what what is happening science is happening Michael this is the trend of hyper decanting so we previously talked about decanting wine it allows the wine to breathe to open up it’s been stored in a bottle maybe for years and it just needs to by decanting you mean pouring it yeah which is step one to drinking it right not the way e does it whereas this is shall we say a slightly harsher approach to getting air into your wine by using a milk fror now Eis you’ve been drinking a lot of wine in the last few years you’ve been learning a lot about wine where do you sit on the idea and the concept of hyper decanting I Echo everything you said about the importance of decanting some wines before drinking hyper decanting it’s like hyper chilling we’ve done wine coolers that chill bottles really quickly it gets you there quicker in often a less glamorous and less romantic way there is a limit to where it can become too much oh I don’t know this feels pretty romantic to me baby so this was a process introduced by modern cuisine’s Nathan meral and refers to the process of oxygenating wine with a blender or a frother or a whisk for 30 to 60 seconds so how are we going to put this to the test in the most scientific way that we possibly can we have two different Australian shz wines okay at different price points a cheap one and an expensive one we poured both of them an hour ago into your middle glasses what we’d like to test is pouring it straight from the bottle having it breathed for an hour and then doing the froth great okay cheers high acid nice but fruity like Jammy fruit some black pepper spice uh Mike what were your tasting notes those right it tastes quite yeah quite acidic to me I’m interested to see the one that’s just the same wine but having breathed for an hour are we going to go breathing or are we going to go to the other wine which would you prefer I’d like to compare the difference between that and that being knowing they’re the same wine yep oh there’s a big difference there is there it just mellowed out yeah it feels far more mellow and balanced and smooth now so when we talk about acidity it literally makes your mouth water yeah if you take a sip swallow it and literally lean over you know it’s like if not careful you’ll dribble because it’s really high acid and that’s what your mouth does however you still have the acidity but you don’t have I would say that sort of abrasive raw harshness in it what you do get instead even after just an hour is more fruit right pour it out and whisk It Up all In the name thank you of our community uh and Science and science sorry so you’ve now poured it out 30 to 60 seconds of frothing so what this is doing is in a hyper excessive over-the-top way is what an airator would do do if you were pouring it out and it basically gurgles through this is getting to the point of a foam it goes beyond the Lambrusco kind of like sparkling red appearance it’s too much enough right we get the hint oh ever it’s science now the bubbles have subsided and we’re not drinking milkshake I think this will be interesting what’s that reaction just smell it wow wow it smells I don’t know anything about why it smells expensive um not expensive but what does it smells like to me now harrybo it smells confected it smells like um Cherry lips in Haribo or it’s not Cherry but that kind of confected almost artificial sweet jamess okay let’s see if we can taste the difference not a huge different on taste to this but so much on the nose but what about compared to the first one so this was just pulled out of the bottle so really oh huge difference on that massive L different it tastes like two different wines so the wines that you’ve got you’ve just gone from a 20 bottle of wine to a 100 bottle of wine so for me and this is new information I didn’t realize that was a 20 bottle of wine but it explains why that first process is so important cuz straight out of the bottle it’s quite a lot it’s harsh it’s abrasive but then if you’re opening a 20 bottle of wine you’re going to let it breathe you’re going to you’re going to know to do that use an aor or let it breathe and then it became delicious hyper became odd I liked hyper cuz it well I could T you could taste the difference each each step more complex even on the nose because it is older and it’s an older vintage you get a lot more of the tertiary the the aging and of the oaking actually so I get a lot more less fruit more Cedar and baking spice it’s got more going on than other wine y but it’s still lovely and fresh fruit and it doesn’t feel like Jammy fruit which that was this feels like vibrant fruit even though it’s older should we move on to the one that’s been left out for an hour it’s been breathing yes it’s got rounder really smooth is that needs a lovely fireplace what you get there I think is even more of the the barrel aged it’s still got the fruit but now even more of that yeah wood Cedar leather notes coming through it’s really smooth and and even better than the first glass lovely and do you prefer it to the first one Mike yeah yeah massively so shall we do the thing that no one’s probably ever done before which is whisk up1 bottle of wine this feels so wrong and it feels wrong but the science on paper I don’t see why it should be [Music] wrong that’s the kind of one you don’t even need to drink to know how good it is oh my goodness wait till you taste it mate that’s remarkable [Music] still high acid still really fruity does it taste much better I don’t know but I think going to the whole Aroma 80% of taste being Aroma I think as you drink it you’re taking in all of that information through your nose and it makes it feel it makes it feel bigger yeah when you move into more premium wines and I would say even that first bottle at 20 a bottle in the UK is a as a fairly premium this is a very much a premium wine you hear the phrase long finish it has really long long finish which means the flavor lingers with you for ages and I haven’t tasted that wine for almost a minute and I can still taste everything on it which means you you savor it more but I would say once you’ve hyper erated that you don’t even need to drink it to understand everything that’s in the glass if you’re ever buying a quality red wine always decant it and swill it and savor it never straight from the bottle and if you like fruit for the primary flavors of the fruit that’s me then that’s not doing a bad job but it I didn’t think I’d say that hyper decanting is it a trend that we should all follow fast or should we just scroll past everyone should try it and then you decide whether you want that fruit forward or whether you prefer the less hyper subtleties uh irration but yeah it’s good follow fast let’s move on to the next ERS you should have a text I got a text you always let your emotions get in the way that’s the cookie dough cross on cross so boys we’ve had the Cronut we’ve had the craffin what’s this being called now it’s time for the crookie lovely I am excited to try this I’ll explain why in a minute here’s why I’m not angry at this Tik Tok viral video either this is not on brand this is supposed to infuriate old man yells at Clouds quite literally you you literally do these videos to wind me up however day old quasa that aren’t at their best are regularly brought back to life by filling them with frangie pan covering them in almonds and calling them an almond Quant they necessarily baked originally as an Armond Quant they are better using day old Quant by adding more stuff in so why not add cookie dough in I’m kind of here for it so the idea originated in Paris a place called maon louvard in 20122 where the Creator Stefan louvard thought he’d have some fun and blend the two Classics and they became a hit so we noticed the video has the option of put them on top as well but we’re just going inside so we can still see that it’s definitely cross on but with cookie inside two of each I’ll fail wow I mean no surprises in what came out in the oven versus what went in but hopefully it’s put a fresh lease of life into What Might Have Been a stale pastry and what nice as you still get the the characteristic of the quason coming through it’s not CED by the cookie dough oh e you were on such a positive streak I was and it does exactly what it says on the Tim and the irony is aason is not sweet and yet usually not usually often when you crack into one you might add a little bit of confiture or something like jam you’re adding additional condiments or they’re just lovely and buttery and delicious to eat as they are you add a cookie into this honestly it tastes to me more American than French it tastes to me like something we would have when we’re traveling the us because it is sickly sweet with cookie dough even though I love cookies because you’ve also got that extra butteriness of quason and it’s a little bit Overkill what I love with a quason is the sickly sweet Jam but that has a huge acidity and fruit punch rather than just sugar I really like it I only had half that’s definitely enough I feel like it still tastes like a Quant so you get that battery but it is a baked Quant with a cookie inside that’s exactly what it tastes like some things are perfect and shouldn’t be messed with in my opinion and this may well have started in a b longerie in France but I think it is appealing to a Tik Tok Instagram generation rather than people who want balance on their palette right the crookie trend so that’s Quant and cookie put together oh thanks are are you going to follow fast or scroll past I’m scrolling past on this one but maybe it’s just where my palette is given we’ve just been enjoying £1 bottle of wine for me it doesn’t really do anything hugely creative is putting cookie dough in aant so actually I’m going to swipe past lovely well have you got room for one more definitely ‘s your phone has never been so hot you have another message so on Trend this device right now this is the biggest breakfast Game Changer if you’re not grating your egg on top of toast every morning you’re missing out let’s go I’m slicing my favorite bread and I’m adding a little bit of mayo trust me on this Mayo side down in a hot pan until it’s nice and sizzly take some avocado mash it with a little bit of salt and lemon juice spread it on top of your toast you could even add a little bit of hot honey take your hard-boiled egg which is fully cooled down and gently grate it on top I’m not going to enjoy this as a texture guy follow for more lots of people have been doing it it’s said to add a different texture provides a different eating experience so what we’ve given you is three different ways to test the grated egg Trend one onto toast one into a mayonnaise is that a great way to get an egg mayo and thirdly over a salad lovely a few thoughts before we even start whenever you grate cheese a small piece goes a long way so I can see how this is a valuable Trend to cafes brunch spots because I imagine an egg you add volume by grating it it looks more impressive you’re a rating your egg you’re ating your egg and you basically will get a lovely fluffy texture I imagine but you can get away with serving less yeah secondly part of the best bit of egg on toast is a runny yolk and you’ve ruined that for some people for a lot of people for the internet the yolk pop is literally it broke the internet should we try some yeah I’m presuming these are hardboard oh they’re not that was just silly just just straight on toast here we go got it it’s so weird as it crumbles and Falls away it gets a little bit more fiddly but hey we’re we’re pretty much there so people are saying that it vastly improves the texture of the egg with a finer fluffier result it’s definitely Fin and fluffier whether you think that’s improved is a subjective thing what I would say and we’ve spoken about this a lot in this episode it has air of the egg it is more sulfurous it is more eggy okay when you smell that now that is more eggy and I’m not sure if that’s a good thing no firstly it’s not a game Cher but it’s definitely different and it’s definitely something that could be played with and I think if we talking egg Mayo in terms of making egg Mayo I imagine it is a quicker more efficient way of getting a very fine egg Mayo that you might want to put into a smaller thing it is a finer example it’s a bit fiddly cuz you still end up with smooshy bits at the end like you do with anything that goes to a greater egg Mayo noce again it’s it’s it’s different it’s not game changers it’s just different it tastes nice it’s playing with texture I quite like I hadn’t thought about it previously I quite like that it’s playing with text texture would you use it a garnish over salad whilst it’s kind of covered up the deliciousness underneath I think that has probably added something more to a salad than maybe a breakfast dish or an egg Mayo still nothing to write home about it’s just a different presentation of the same thing if someone had just said hey here’s something quite cool you could do with a hardboard egg you’d go that is something quite cool you could do with a hardboard egg and that is it it’s something quite cool you can do with a hardboiled egg and there’s nothing more to say you know what you’ve wrapped that up in easy shell and I’m happy to accept that will you be following fast or will you scroll past until we have our own sorted Cafe that’s doing breakfast brunch and we need to make raw ingredients stretch further and charge more for it I’m going to scroll past follow fast because I think it’s something that could add a lovely little 5% to some of the cooking and dishes that I might do in the future well over to you in the comments will you be giving any of these Tik Tok food Trends a go yourself let us know plus what else should we be testing [Music] next brothers and barrels of fun in a live we show