The Taste Test Restaurant Season 1 Episode 2
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Short filmTranscript
00:00but tom reed wilson is always in charge oh how lovely you're here helping our diners discover
00:10which products pack a flavor punch i want to lick the plate and which miss the mark that's disgusting
00:20as we find out which supermarket favorites really offer good value for money with that
00:27bigger saving who would go for the bargain oh while in the kitchen chef mike reed is on a mission
00:36we need to be focused and we need to make sure our diners are happy yes chef to discover the tricks
00:42of the supermarket trade the supermarkets have one more secret up their sleeve to help you decide
00:48where to spend and where to save for the sake of saving a few bob i would definitely make the switch
00:54this time the taste test restaurant serving up posh food bring it on tom from caviar to lamb shanks
01:07it's quite a delicate flavor lamb the sauce just overpowers the taste of lamb and duck pate to
01:12melt in the middle puddings oh wow that's oozing like crazy our diners give their verdict on the
01:19most upmarket foods britain's supermarkets have to offer it's light and it's it's delicious to
01:26discover which a fit for royalty creamy battery well seen good and which wouldn't grace a pauper's
01:34table i thought it was like dog food to be honest oh nick
01:37i'm tom reed wilson and welcome to the taste test restaurant now between you me and the lamppost
01:53today's posh food menu is right up my boulevard and these days we needn't spend hours in the kitchen
01:59to produce posh bear because the supermarkets are doing it for us but can we have fine dining
02:06at home without a blowout budget upstairs we're getting ready to welcome our most discerning diners
02:12meanwhile downstairs in the kitchen super chef mike reed is prepping the ritziest repast
02:19with chef mike busy in the kitchen it's gonna be a good day we're prepped we're ready to go
02:26lots of good food on the table yeah i'm very positive the first diners have arrived at the
02:32taste test restaurant first in three peckish posties and a duo of amateur dramatists our
02:40thespians have arrived followed by two london cabbies and some fine food fanatics from kensington
02:49the most prepossessing pair next a couple who enjoy michelin starred restaurant dates
02:56and finally a quartet of classical musicians you have really earned your fare with all your fiddling
03:04our diners will taste five courses from the supermarket shelves not knowing which store they're from
03:12will they pick the fanciest dishes or have a taste for budget offerings and show you can have a
03:19champagne lifestyle on a lemonade budget welcome diners you know arguably you've come to the taste
03:27test restaurant on the very best day we're going to start with an amuse bouche and i'd very much like
03:34to amuse all your bushes with a taste of lumpfish caviar
03:39our diners will blind taste test three lumpfish caviars all accompanied by the same plain plenies
03:49they're labeled a b and c and neither our guests nor tom will have any idea which is which
03:57these products are all sold at mid and premium supermarkets
04:02today's options are elsinore lumpfish caviar from waitrose likeberg lumpfish caviar from morrison's
04:12and king's lumpfish roe from m&s food all right let's go please service thank you
04:19oh my word oh thank you that's a lot of caviar diners it's time to tuck in to caviar egg
04:27mega salt it's really sorry it's like the sea in it
04:37charlotte tristan what are you looking for in caviar layers of flavor rather than just
04:46being hit in the face with salt because when you smell this it doesn't smell like fish at all
04:51but when you taste it it gives you a little bit of fish and then it's just salt unfortunately yes
04:56so will lumpfish caviar bee be more to their tastes
05:01it's a bit more chewy than the other one it's got a little twang of vinegar
05:08i think i like this one better it's not as salty but you still get the fish taste
05:16the aftertaste is nice bee is the best so far caviar's long been thought of as the best of the
05:24best our diners are tasting the cheaper lumpfish caviar
05:28but the caviar we associate with luxury is the unfertilized eggs of a fish called a sturgeon
05:36this is the finest caviar because it can take up to 18 years to produce
05:42first discovered by the ancient persians caviar which literally translates as bearing eggs
05:49was harvested in the caspian sea it was believed to have medicinal properties caviar's association
05:55with opulence reached its peak when 19th century russian czars served it at their banquets
06:01and it's been synonymous with luxury ever since
06:04back in the restaurant our distinguished guests tuck into lumpfish caviar sea
06:12let's have a go
06:14that's my such
06:16it's not just salt is it it's more gentle
06:20it's softer it's a more
06:23delicate flavour isn't it
06:26yes it's sweeter too isn't it
06:28it's it is
06:29now my beloved post is how is caviar scene
06:32amazing it's definitely the best one by far
06:36oh gosh you're pinning your colours to the mask ellie
06:39oh yeah
06:39by far
06:40yeah by far
06:41it's very dark and intense
06:43yeah
06:43but glossy at the same time
06:45yes definitely
06:46what about you johnny by a country mile
06:48we're in a bit of disagreement on the band of sea
06:51i don't think that's a little bit sweeter than sea but still that's very easy to eat sea
06:56yeah it's definitely easy to eat
06:58with all three caviars consumed
07:00i'm definitely having some law
07:02it's time for our diners to decide their winner
07:05the time has come to vote for your favourite lumpfish caviar
07:09a
07:10b
07:11or c
07:13and while the diners vote
07:16there is some residue on their plates
07:19that has caught chef mike's attention
07:21and he's on a mission to find out what it is
07:24so i want to show you the colours of these because you can see quite a difference
07:30this one's waitrose
07:32you can really see under the light it's got that almost violet colour
07:37if you compare it to this one
07:41you can see that's almost like a real dark blue here for morrison's
07:46and then the final one from m&s
07:49it's even more blue
07:50mike spotted a trade secret
07:53the lumpfish eggs have been dyed
07:56usually they're anything from grey to orange in colour
07:59the dye makes them look like the much more expensive beluga
08:03if you think of caviar you're thinking of that jet black beluga caviar
08:08this little tin here we've got is 30 grams
08:12and it's 95 pounds
08:14which is a huge cost
08:16mike has a simple experiment that will reveal whether his suspicions about the lumpfish caviar are correct
08:23i've just got some normal cut up blotting paper
08:26and i'm literally just going to put a little bit of each
08:29on each piece of paper
08:31with the lumpfish caviar
08:33you're going to notice that the dye will seep out after a period of time
08:38with the beluga caviar
08:40the natural juices will come out
08:43but there'll be no colour
08:44so i'm going to leave that now probably for about 5-10 minutes
08:49you can now clearly see the black dye here
08:53that has seeped away from the lumpfish caviar
08:56like the paper all the way round underneath it
09:00whereas if you compare it to the beluga caviar
09:03you can see the paper is actually completely dry all the way around
09:08so there's a clear visible difference now between the two
09:12and back on the restaurant floor
09:16is there a clear difference between our three supermarket offerings?
09:21well diners
09:22the results of your votes are in
09:25and we have a winner by a considerable margin
09:29it is lumpfish caviar
09:32B
09:34this is Leichberg lumpfish caviar from Morrison's
09:42so with around two thirds of the vote
09:45the winner is
09:46Leichberg lumpfish caviar from Morrison's
09:49at 3 pounds for a 50 gram jar
09:52followed by King's lumpfish roe from M&S Food
09:55at 5 pounds for 100 grams
09:58and in third place
09:59Elsinore lumpfish caviar from Waitrose
10:02at 5 pounds 30
10:03also for 100 grams
10:05now Johnny
10:08Ginny and Kelly were very keen on caviar C
10:11and you went rogue
10:12and voted for B
10:13are you vindicated to learn that the whole room practically is with you?
10:17I have a smile on my face yes
10:19I thought it was a bit sweeter than C and A
10:23I thought C and A was a little bit too salty for me
10:25and sometimes it pays off to go rogue
10:27because you find out you've got lots of chums
10:29coming up
10:33our diners sample duck and orange pate
10:36it was like really thick in texture
10:38and then there was a lot of fatty deposits in it
10:41and chew on some lamb shanks
10:44welcome back to the taste test restaurant
11:02where we're ingesting gourmet foods
11:05foods for the sort of soiree
11:07where you want your guests mouths to hang open
11:10in awe of your gastronomical grandeur
11:13for each course
11:14our diners will blind taste test
11:17three versions of the same dish
11:19from major supermarkets
11:20and it's time for them to tuck into the starter
11:23diners
11:24I think duck and orange
11:27is as lovely a partnership
11:29as Ginger Rogers and Fred Astaire
11:32with that in mind
11:34your starter
11:35is duck and orange patty
11:38this course is a battle between premium
11:43mid and budget supermarket
11:45duck and orange pates
11:47and as always
11:48each dish will be labelled
11:50A, B and C
11:51so neither the guests
11:52nor Tom
11:53know which pate is which
11:54and our starters today are
11:57M&S Foods
11:59Smooth
11:59Duck and Orange Pate
12:00Aldi
12:02Specially Selected
12:03Duck and Orange Pate
12:04And Sainsbury's Taste the Difference
12:06Duck and Orange Pate
12:07with Seville Orange Jelly
12:09Alright let's go
12:10service please
12:11Thank you so much
12:14Lovely
12:15Diner's
12:18it's time to tuck in
12:20to pate
12:21A
12:21It's very creamy
12:26It's very nice with the orange bit
12:28I've just had some without
12:30and it's also really smooth
12:32Will pate A hit the high note
12:37with our classical musicians?
12:39I would love to know
12:40what you think of pate A
12:42The smell's better than the taste
12:45in my opinion
12:45The texture
12:46it's a bit slimy for me
12:48The orange bit
12:50I can dig that
12:51I like that
12:52You see that's my favourite thing
12:54with duck and orange
12:54because you want that
12:55citrus machete
12:56to cut through the richness
12:58He took the words
12:59right out of my mouth
12:59With mixed results
13:05for pate A
13:06what will our diners
13:08think of B?
13:13That's definitely soft
13:14and more moosey
13:16And I like the
13:18the foofiness
13:19What's foofiness?
13:22I do
13:23Kelly likes the foofiness as well
13:25Now, Barry
13:28are you chuffed
13:29with pate B?
13:30Um, not as chuffed
13:32as the one before
13:33Oh, yes
13:34I felt the same
13:35that the B
13:37the texture
13:38is almost like
13:38a chocolate mousse
13:39and I'm not sure
13:40I want pate
13:41to have that texture
13:42No, that's too light
13:44and actually
13:44you can see that
13:45in pate B
13:46can't you?
13:46You can see
13:47the air bubbles
13:48in it
13:48Aerated
13:48Aerated
13:49Thank you, Barry
13:50I need you
13:51to flank me
13:52at all times
13:53Diners
13:56it's time to taste
13:57pate C
13:59I like that
14:06It's quite perfumed
14:08it's orange blossom
14:10rather than orange
14:11Yeah
14:11I like the dance
14:13it's bad actually
14:14It's a really good texture
14:16Will our London cabbies
14:18be hailing pate C
14:20as their favourite?
14:22Now, Brooke
14:22I see a lot of pate C
14:24left and I'm not sure
14:25if that's a bad sign
14:27Er, yeah
14:28it wasn't for me
14:30Oh, really?
14:31Yeah, I felt like
14:32it was like
14:32really thick in texture
14:33and then there was
14:35little fatty deposits
14:36in it
14:36What about you, Nick?
14:38I thought it was like
14:38dog food, to be honest
14:40Oh, Nick
14:41I didn't like C
14:42Don't sugar the pill
14:43I mean
14:43No, it weren't nice at all
14:45Oh, no
14:45But when I tasted A
14:46I thought
14:47that's not going to get beaten
14:48before I tried the rest
14:49so I really liked A
14:51Will the other diners
14:53also have such
14:54strong opinions
14:55Diners, it's time to vote
14:58for your favourite
14:59duck and orange pate
15:00A, B
15:02or C
15:03While they vote
15:05Chef Mike is in the kitchen
15:09delving into the secrets
15:10of what makes
15:11a tasty pate
15:12So for me
15:14pate
15:14is all about
15:16that buttery
15:18creamy
15:18sort of texture
15:19Any chef worth their salt
15:21would do pretty much
15:22equal quantities
15:23of butter
15:23to livers
15:24because that's what
15:25gives it, you know
15:26that taste
15:26that you want
15:27What can Mike
15:29decipher about
15:29the use of butter
15:30in our pates
15:31from their
15:32ingredients lists?
15:33I want to see
15:34what the diners
15:34have just tried upstairs
15:35So this is M&S
15:37You've got 23%
15:38livers
15:39Got some chicken liver
15:40in there
15:40some duck fat
15:41as well
15:42unsalted butter
15:43There's a lot of livers
15:44and there's a lot of butter
15:45so it looks like
15:46a good pate
15:47After livers
15:49unsalted butter
15:50is next on the
15:51ingredients list
15:52on the M&S
15:53food pate
15:54indicating a butter
15:55content
15:56somewhere between
15:5712 and 23%
15:59The next one
16:00Sainsbury's
16:01more duck livers
16:03than M&S
16:04which is good
16:04it's 30%
16:05but you've got
16:07pork fat
16:08which is
16:08it's a cheap ingredient
16:10Butter is much
16:12further down
16:12the ingredients
16:13in the Sainsbury's
16:14pate
16:14coming in 7th
16:16on the list
16:16Finally
16:18what about
16:18our budget
16:19supermarket offering
16:20The last one
16:21which is Aldi
16:2220% duck livers
16:24so it's the least
16:25amount of livers
16:25in there so far
16:26You've got a lot
16:27of pork fat
16:28no butter
16:29It's also the reason
16:31why it's almost
16:32half the price
16:33of the M&S
16:34Pork is much
16:35cheaper
16:35than the duck
16:36and especially
16:37butter
16:37Back in the restaurant
16:41Which supermarket
16:43pate
16:44has buttered up
16:45our diners
16:45The winner
16:47is
16:48Pate
16:51A
16:52Now this
16:55is M&S
16:57duck and orange
16:58pate
16:59So our top
17:01pate
17:01is M&S
17:02food
17:02smooth
17:03duck and orange
17:04pate
17:04The most expensive
17:06of our three options
17:07and the one
17:08with the most
17:08butter
17:09It's £3.20
17:10per 170 gram
17:11pack
17:12In second place
17:14is pate
17:14C
17:15Aldi
17:16specially selected
17:17duck and orange
17:17pate
17:18at £1.69
17:20for 170 grams
17:21And third
17:23is pate
17:24Sainsbury's
17:25taste the difference
17:26duck and orange
17:27pate
17:27with Seville
17:28orange jelly
17:29at £2.50
17:30for 150 grams
17:32Now Nick
17:33this was your
17:35favourite
17:35by a very
17:37long way
17:37Yep
17:38As soon as I
17:39tasted A
17:39I thought it was
17:41lovely and I was
17:41hoping for a
17:42loaf of bread
17:43So
17:44put it all
17:45in the bread
17:45and it was
17:46lovely texture
17:48could taste a bit
17:49of the orange
17:49Fantastic
17:50When it comes
17:52to duck and
17:53orange pate
17:54it seems
17:55our diners
17:56are quackers
17:57for the premium
17:57supermarket brand
17:59I'm not surprised
18:00M&S won this one
18:01For me
18:01just looking at them
18:03it was the
18:04superior product
18:05As Chef Mike
18:06preps the next
18:07course
18:07the taste test
18:08restaurant diners
18:09eagerly await
18:10the main event
18:11Now diners
18:14if you're hosting
18:15a very posh
18:16dinner party
18:17you need a real
18:18star turn
18:20for your main
18:20course
18:21and arguably
18:22you could do
18:23a lot worse
18:24than a toothsome
18:26lamb shank
18:28Our three
18:31supermarket
18:32slow cooked
18:33lamb shanks
18:34have each been
18:35cooked in
18:35different marinades
18:36and sauces
18:37but our diners
18:38don't know
18:39what the flavour is
18:40or which supermarket
18:41they come from
18:42Ooh
18:44look
18:45wow
18:46The options are
18:49Waitrose
18:50slow cooked
18:51harissa spiced
18:51lamb shanks
18:52M&S food
18:54slow cooked
18:55massaman style
18:56lamb shanks
18:56and Sainsbury's
18:58slow cooked
18:59lamb shanks
18:59with a mint
19:00and rosemary gravy
19:01well I'm quite happy
19:02to eat all of this
19:03diners
19:08it's time to taste
19:11lamb shank
19:12A
19:13A
19:13let's go
19:16lamb A
19:23absolutely fantastic
19:24bath on death row
19:27that'd be my meal
19:28of choice
19:28now
19:31Ian
19:31yes
19:32is A
19:33worthy
19:34of being a star
19:35turn
19:36at your dinner
19:37party
19:37not quite sure
19:40about that
19:41actually
19:41it's a bit
19:42sort of hard
19:43on the outside
19:44and I think
19:45the flavour could be
19:46stronger
19:47you're not wow
19:48dear
19:48and I know
19:49I know
19:50will lamb shank
19:53bee
19:53be more of a
19:54showstopper
19:55I think this one's
20:01much more tender
20:01it's just
20:02slightly
20:02the way that it's
20:04seasoned
20:04is not really for me
20:05I feel like it's bland
20:06yeah
20:07it's not spicy
20:08it's not sweet
20:08it's not salty
20:09yeah
20:10gosh
20:12now shank bee
20:14looks like an
20:14entirely different
20:15kettle of fish
20:16or dish of lamb
20:18I was so excited
20:19about it
20:20yes
20:20but strangely enough
20:22I prefer A
20:23oh really
20:24the traditional
20:25just mint
20:26and wine sauce
20:27it's quite a
20:28delicate flavour
20:29lamb
20:29the sauce would be
20:30it's not sort of
20:31overly spicy
20:32but it just
20:33overpowers the
20:34taste of the lamb
20:35yes
20:35time to find out
20:38if lamb shank
20:39C
20:39has a more
20:40balanced flavour
20:41this tastes like
20:46a masa man
20:46I am a masa man
20:48man
20:49I feel like I
20:50could like
20:50taste the coconut
20:51and it's a bit
20:52too overpowering
20:52that is really good
20:54yeah and it's
20:54definitely the best
20:55one
20:55that's a curry sauce
20:57right
20:57I don't know
20:58it's got to be
20:59seasoned dinner
21:01party hosts
21:02is C worthy
21:04yes
21:05C was
21:05my absolute favourite
21:06oh that was
21:07unequivocal
21:08you've leapt in there
21:09I thought it was
21:11visually the most
21:11appealing
21:12it's absolutely
21:13delicious
21:13but crucially
21:14Tristan
21:15are you in agreement
21:16I am in agreement
21:17I'm a bit concerned
21:18you're going to go
21:19round all the other
21:19tables and collect
21:20what's left
21:21I'm trying to
21:22take it
21:23dear diners
21:26it's time to vote
21:27for your favourite
21:28slow cooked
21:28lamb shank
21:29A
21:30B
21:31or C
21:33coming up
21:35Chef Mike
21:37reveals the secrets
21:38of the perfect
21:39side dish
21:40there's probably
21:40four or five
21:41layers in this one
21:42which is much
21:43more what I'd expect
21:44in a potato
21:45d'orffinoir
21:45and the diners
21:47discover
21:48which lamb shank
21:49is their favourite
21:50a narrow victory
21:52for
21:53welcome back
22:04to the taste test
22:05restaurant
22:06where we're sampling
22:06some of the nation's
22:08favourite
22:08posh foods
22:09my delicious
22:11diners are voting
22:12for their
22:12magnificent maids
22:13but before I reveal
22:15the results
22:16Mike's going to
22:17reveal the secret
22:18to a mouth
22:19watering lamb shank
22:21in the kitchen
22:23Chef Mike's
22:24looking at the
22:24three products
22:25the diners are
22:26testing
22:26they're from
22:27M&S Food
22:28Sainsbury's
22:29and Waitrose
22:30and he's examining
22:32how the lamb shanks
22:33are cooked
22:33all three of these
22:35lamb shanks
22:35are marketed
22:36as slow cooked
22:37and this one
22:39from Waitrose
22:40is ten hours
22:42slow cooked
22:43which is incredible
22:44the lamb shanks
22:46are slow cooked
22:47in a process
22:47known as
22:48sous vide
22:49in French
22:50it basically
22:51means under vacuum
22:52and you can see
22:54here
22:54these have been
22:55vacuum packed
22:56in plastic
22:57the marinade
22:58in there
22:58they then get
22:59sealed
23:00submerged in water
23:01and cooked
23:02at a controlled
23:02temperature
23:03and what's great
23:04for the supermarkets
23:05cooking in this
23:06method
23:07means they can
23:08just do volume
23:09and it consistently
23:10cooks it
23:11the same way
23:12every time
23:13and leaves you
23:14with a really
23:15soft succulent
23:16piece of meat
23:16to achieve this
23:19the supermarkets
23:20go through
23:20a multi-step process
23:22Mike's recreating
23:24it on a small scale
23:25first
23:28he pops a
23:29seared lamb shank
23:30into a vacuum
23:31packed bag
23:31and adds a
23:32red wine marinade
23:33so this is the
23:34backpack machine
23:35and I'm going to
23:35suck the air
23:36out of it now
23:36watch this air
23:37disappear
23:38once the bag
23:44is vacuum sealed
23:45it goes into
23:46a pan of water
23:46with a sous vide
23:47wand
23:48a heating element
23:49similar to that
23:50of a kettle
23:50it's what controls
23:52the temperature
23:52of the water
23:53and helps circulate
23:54it around
23:55so this is now
23:56going to cook
23:57for 12 hours
23:58at 85 degrees
23:59after that long
24:01cook at a low
24:02temperature
24:02the lamb shank
24:04is ready to be
24:05finished off
24:06in a pan
24:06look at this
24:10see how it just
24:12pulls away
24:13that beautiful
24:14meat
24:15don't need a
24:16knife
24:16two forks
24:18that for me
24:19is lamb shank
24:21perfection
24:21back in the
24:27restaurant
24:27which slow
24:29cooked lamb
24:29shank was the
24:30perfect pick
24:31for our diners
24:32well
24:34diners
24:35yes the votes
24:36are in
24:37and it's a
24:38narrow victory
24:40for
24:41lamb shank
24:46sea
24:47yes
24:47yay
24:48yes
24:48this is from
24:52M&S
24:53and it's
24:54slow cooked
24:55massaman curry
24:56lamb shank
24:57now
24:58please may I
24:59have
25:00a show of
25:01hands
25:01if you
25:02voted
25:03for lamb
25:04shank sea
25:04berry
25:07why was
25:08lamb shank sea
25:09such a clear
25:10winner for you
25:11it was just the
25:12most flavoursome
25:13moist
25:14plump
25:15and just
25:17delicious
25:18wonderful
25:19now berry
25:20you're hosting a
25:21posh dinner
25:21party
25:22is this worthy
25:23of gracing
25:23your table
25:24certainly it is
25:26I would pretend
25:27that I'd created
25:29it
25:29you're a girl
25:32after my own
25:32heart
25:33berry
25:33thank you
25:34very much
25:35the winner
25:37lamb shank sea
25:38is M&S
25:40food
25:40slow cooked
25:41massaman style
25:42lamb shanks
25:43at 14 pounds
25:44for 924 grams
25:46second is
25:47lamb shank a
25:49sainsbury's
25:49slow cooked
25:50lamb shanks
25:51with a mint
25:51and rosemary
25:52gravy
25:52at 7 pounds
25:5350 for 680 grams
25:55and finally
25:57option B
25:58comes in third
25:59waitrose
26:00slow cooked
26:01harissa spiced
26:02lamb shanks
26:02at 10 pounds
26:03for 720 grams
26:05so when it comes
26:09to the main
26:09it's the premium
26:10lamb shank
26:11that steals the win
26:12and in the kitchen
26:15chef Mike
26:16is busy
26:16prepping
26:17the next course
26:18diners
26:19we've had
26:20the perfect main
26:21it's really time
26:22for the perfect side
26:23and this is my
26:24absolute favourite
26:26it's potato
26:28dauphinoise
26:29this is a contest
26:35between supermarkets
26:36premium range
26:37potato dauphinoise
26:39a luxurious mix
26:40of potato
26:41and cream
26:42all three options
26:44are labelled
26:44A, B and C
26:46so the guests
26:47and Tom
26:47are in the dark
26:48as to the brand
26:49of the perfect
26:50side dish
26:50they will be tasting
26:52little deluxe
26:54potato dauphinoise
26:56in a creamy
26:56cheese sauce
26:57waitrose number
26:59one potato dauphinoise
27:00and tesco finest
27:02golden baked
27:03potato dauphinoise
27:05service please
27:07I'm liking the look
27:15of the middle ones
27:16I'm happy to have
27:18the crispy ends
27:18yeah
27:20I'll just take
27:21these crispy edge
27:22pieces that you
27:22definitely won't want
27:23you will be sharing
27:27so what will the
27:31taste test diners
27:32think of potato
27:33dauphinoise
27:34a
27:34like it
27:41yeah
27:42do you not
27:43it's good
27:44the crunch is
27:46perfect
27:46the crunch is
27:47alright
27:47now this is
27:49arousing my
27:50whole snout
27:51is it the best
27:53taste of the day
27:54yeah
27:55I think it's
27:56up there
27:56it's up there
27:57100%
27:57I think it's
27:58very nice
27:59it could use
27:59a little bit
28:00of salt
28:00for me like I
28:01don't enjoy too
28:03much salt
28:04on the food
28:04so I feel like
28:05this is just
28:06right
28:06it's hit the
28:07sweet spot
28:08with the salt
28:09ironically
28:10next will
28:13potato dauphinoise
28:14bee be seasoned
28:16to perfection
28:16that's a lot
28:22better
28:22that's a lot
28:23of dauphinoise
28:24creamy buttery
28:25well seasoned
28:27it's also like
28:28I prefer the
28:29thin potatoes
28:29they could get
28:31cooked properly
28:32and then crisp
28:32up a bit
28:33which is very
28:33nice
28:34it's got a
28:37little bit of
28:37crunch
28:38it's got the
28:38herbs
28:39it's got the
28:39cream
28:40soft potatoes
28:41I think that's
28:42winning
28:43this tasty
28:48side dish
28:48has its roots
28:49in the south
28:50east of France
28:51in an area
28:52historically known
28:53as Le Dauphine
28:53originally
28:57considered peasant
28:58food
28:58potato dauphinoise
28:59found favour
29:00just before
29:01the French
29:01revolution
29:02when senior
29:03marshal of
29:04France
29:04the Duke
29:04of Clermont
29:05Tonnerre
29:05served local
29:07dignitaries
29:07the dish
29:08and while
29:11some purists
29:12believe
29:12potato dauphinoise
29:14should not
29:14include cheese
29:15famed French
29:16chef Augustus
29:17Goffier
29:18known as the
29:19father of
29:19modern cuisine
29:20included it
29:21in his recipe
29:22and our
29:23supermarkets
29:24have followed
29:25suit
29:25back in the
29:30restaurant
29:31will the
29:31diners think
29:32potato dauphinoise
29:33C is fit
29:34for their
29:34palates
29:35it's a bit
29:39bland
29:39I think
29:40the C
29:40it's only
29:41just edible
29:42really
29:43that's
29:46disgusting
29:47it's a little
29:50hard
29:51now dauphinoise
29:52see have I
29:53entered a
29:53dauphinoise
29:54debate
29:54we have
29:56I'm a fan
29:57of A
29:57and Cully
29:58it just
29:59doesn't look
29:59nice
30:00it was hard
30:01the potatoes
30:01are really
30:01hard to
30:02whether they
30:02just like
30:03cut thick
30:04the quality
30:04of B
30:05was so high
30:06so B
30:07was your
30:08favourite
30:08by quite
30:09a long
30:10way
30:10yeah
30:11lots more
30:12flavour
30:12with the
30:14dauphinoise
30:14devoured
30:15the guests
30:16must decide
30:17which is
30:17their top
30:18pick
30:18dear
30:20diners
30:20please
30:21vote
30:22for your
30:22favourite
30:23potato dauphinoise
30:24A
30:25B
30:26or C
30:28and as
30:29the votes
30:29are counted
30:30in the
30:31kitchen
30:31chef Mike
30:32peels back
30:33the layers
30:33on what
30:34makes the
30:34perfect
30:35potato dauphinoise
30:36nothing says
30:37posh dinner
30:38quite like
30:39a potato dauphinoise
30:40screams luxury
30:43absolute indulgence
30:46but it's actually
30:48quite hard
30:48to get right
30:49so letting
30:50the supermarkets
30:51do it for you
30:51saves you
30:52quite a bit
30:53of time
30:53so what I'm
30:55looking for
30:55in a potato dauphinoise
30:56is lots of
30:58thin layers
30:59of potato
30:59with a nice
31:01sauce
31:01and a beautiful
31:02gratin of cheese
31:03on top
31:04so I want to
31:04take a closer
31:05look
31:05underneath
31:06the cheese
31:07so I'm
31:07going to
31:07start
31:08with Lidl
31:08so the
31:10potato
31:11is quite
31:12thick
31:12they're quite
31:13sporadic
31:14there's one
31:15potato here
31:15one potato
31:16there
31:16rather than
31:17a really
31:18nice
31:18layered
31:19dolphin
31:19wasp
31:20potato
31:20the cheese
31:21is nicely
31:21coloured
31:22it's nicely
31:22caramelised
31:23next
31:25it's the
31:26premium
31:26supermarket
31:27offering
31:27with the
31:28waitrose
31:29dolphin
31:29wasp
31:30potatoes
31:30you can
31:31see that
31:31they've
31:31introduced
31:32herbs
31:32on top
31:33it's quite
31:34a thick
31:35layer
31:35of cheese
31:35as I dig
31:36down
31:37there's a good
31:38probably four or five
31:39layers in this one
31:40which is much more
31:41what I'd expect in a potato
31:43dolphin
31:43wasp
31:43if I had a criticism
31:45it would probably be
31:47that the potatoes are
31:48almost too soft
31:49with the Tesco
31:53dolphin
31:53wasp
31:54oh
31:55strong smell
31:56of nutmeg
31:56as I peel back
31:57this cheese
31:58this is probably
31:59the driest
32:00of all three
32:01as well
32:01like there's nowhere
32:02near as much
32:03sauce
32:03the potatoes
32:04are that little
32:05bit thicker
32:06but not too
32:07thick
32:07I think
32:08this is probably
32:09closest to the
32:11classic
32:11so it's going to be
32:12really interesting
32:13to see how the
32:14diners have voted
32:15on this course
32:16back on the
32:18restaurant floor
32:19the results
32:20are in
32:21we have
32:22a resounding
32:23winner
32:25I think it will come
32:26as no surprise
32:27it is
32:28potato
32:29dauphinoise
32:30bee
32:32now
32:37this is
32:38waitrose
32:39potato
32:39dauphinoise
32:40and
32:41it is
32:42the most
32:43expensive
32:44of our collection
32:45but
32:46it is such
32:47a clear
32:48winner
32:48with almost
32:5075%
32:51of the votes
32:52the runaway
32:53winner
32:53is
32:54bee
32:54waitrose
32:55number one
32:56potato
32:56dauphinoise
32:57at
32:583 pounds
32:5895
32:59for
32:59420
33:00grams
33:01followed
33:02by
33:02a
33:03tesco
33:03finest
33:04potato
33:04dauphinoise
33:05at
33:063 pounds
33:06for
33:07400
33:07grams
33:07and
33:09in
33:09third
33:10is
33:10c
33:10little
33:11deluxe
33:12potato
33:12dauphinoise
33:13at
33:131 pound
33:1499
33:14for
33:15400
33:15grams
33:16can i have
33:18a show
33:18of hands
33:19for the
33:20voters
33:20of
33:20dauphinoise
33:21bee
33:21i think
33:25i'm going
33:25to come
33:26to
33:26ginny
33:27the sauce
33:28was thick
33:28it was a good
33:29crunchy
33:30cheesy
33:30top
33:31and the
33:32potatoes
33:32were soft
33:33but still
33:34a little
33:34firm
33:34all around
33:35perfection
33:35oh i say
33:36i'm suddenly
33:37getting very
33:37very hungry
33:38coming up
33:41it's chocolate
33:43melt in the
33:44middle puddings
33:44for dessert
33:45but will they
33:46be oozy
33:47oh wow
33:48that's oozing
33:49like crazy
33:50or snoozy
33:51there's chocolate
33:53all over my
33:53mouth and
33:54i feel like i
33:55need to brush
33:55my teeth
33:56you could win
33:58two nights
33:59in london
34:00at the
34:00five star
34:01milestone
34:01hotel and
34:02residences
34:03in kensington
34:04with a
34:04five course
34:05tasting menu
34:06at cheniston's
34:07and one
34:07thousand pounds
34:08to enter
34:09text taste
34:10to six
34:11double five
34:12double five
34:13or post your
34:13name and phone
34:14number to
34:15taste
34:15pure box
34:16seven double
34:17five seven
34:18derby
34:18d e one
34:19zero n
34:20p
34:21rules
34:21winners
34:22privacy policy
34:23and customer
34:24care at
34:24channel five
34:25dot com
34:25forward slash
34:26win
34:27dear diners
34:42i hope you
34:43don't think
34:43it's over
34:44familiar
34:44if i say
34:45you've melted
34:47me in the
34:47middle a little
34:48bit today
34:48and i'd very
34:51much like to
34:52do the same
34:52for you
34:53via
34:53your desserts
34:55it is
34:57chocolate
34:58melt in
34:59the middle
35:00puddings
35:01bring it
35:04on tom
35:04this course
35:09is all
35:10about timings
35:11we want it
35:11to have that
35:12soft gooey
35:13center
35:13the dessert
35:14today pits a
35:15brand leader
35:16against supermarket
35:17premium ranges
35:18and with each
35:20and with each being
35:20labelled a
35:21b or c
35:22the diners
35:24and tom
35:25won't know
35:25which pud
35:26is which
35:26the diners
35:28will be
35:29tasting
35:29goo chocolate
35:31melting
35:31middle
35:32m&s food
35:33collection
35:34chocolate
35:34melt in the
35:35middle
35:35puddings
35:36and little
35:37deluxe
35:38belgian chocolate
35:39melt in the
35:39middle
35:39puddings
35:40service
35:41please
35:42well
35:43well
35:44well
35:44oh wow
35:47that's oozing
35:48like crazy
35:49diners
35:50the time
35:51has come
35:51to try
35:52chocolate
35:53melt in the
35:53middle
35:54pudding
35:54a
35:55i might need
36:02to go back
36:02and have that
36:03whole thing
36:03to be found
36:04once i would
36:06just think
36:06there was
36:06like goo
36:06or something
36:07peter
36:11bonnet
36:11what do you
36:12think of
36:12chocolate pudding
36:13a
36:14yeah
36:14crunchy
36:15but it
36:16doesn't have
36:16enough
36:17melt
36:18yeah
36:18you kind of
36:19have to
36:19tease it out
36:20well
36:21hopefully
36:22we're going
36:22to have
36:22more natural
36:23oozing
36:23as we progress
36:25will the guests
36:28be in for
36:29more ooze
36:29with chocolate
36:30pudding
36:30b
36:31it's got a
36:37nice crunchy
36:38outside
36:38yeah
36:39it's not quite
36:39sweet
36:40is it
36:40very detailed
36:43descriptions
36:43please
36:44of b
36:45because
36:45i want
36:46to eat
36:46it
36:47it's far
36:48more substantial
36:49than
36:50a
36:51and the
36:52look of
36:52c
36:53it's light
36:54and it's
36:55it's delicious
36:55but i loved
36:56a
36:57but i think
36:58i loved
36:58b
36:59even more
36:59oh gosh
37:00oh god
37:01well that's
37:02a very
37:02happy
37:02position
37:03to be
37:03in
37:04created
37:06in the
37:071980s
37:08the era
37:09of the
37:09first
37:09super chefs
37:10and nouvelle
37:11cuisine
37:12the origins
37:13of these
37:14desserts
37:14are hotly
37:15contested
37:16by high-end
37:17chefs
37:17french chef
37:19michel
37:19brin
37:20says he
37:21created the
37:21dish
37:22by placing
37:22a cube
37:23of frozen
37:23chocolate
37:24ganache
37:24and some
37:25cake
37:25batter
37:25and baking
37:26it
37:26whereas
37:28super chef
37:29jean-georges
37:29van gorechten
37:30also claims
37:31he originated
37:32the pudding
37:33when he removed
37:34a chocolate cake
37:34from the oven
37:35too early
37:36but found
37:37the unbaked
37:38center was
37:39particularly
37:39tasty
37:40while we may
37:42never know
37:42the exact
37:43origins of
37:44this dessert
37:44we do know
37:45that these
37:46posh pudds
37:47are delicious
37:48and will that
37:52be true
37:53of melt-in-the-middle
37:54pudding
37:54sea
37:55sea
37:57sea
38:02is actually
38:03doing it
38:03it's more
38:04like a brownie
38:05texture
38:05I like the
38:06crunchy outside
38:07now
38:09most of the
38:11sea plates
38:12are practically
38:13naked
38:13the texture
38:15for me
38:15I feel like
38:16there's chocolate
38:17all over my
38:18mouth
38:18and I feel
38:19like I need
38:19to brush
38:20my teeth
38:20after eating
38:21that
38:21slightly
38:22claggy
38:22I slightly
38:24disagree
38:24the flavour's
38:25really nice
38:25and rich
38:26in a good
38:26way
38:27yes
38:27you wouldn't
38:28want to have
38:28like anything
38:29bigger than
38:29what was
38:30served
38:31because it
38:31is very
38:31rich
38:32now that
38:34all the
38:34desserts
38:35are tasted
38:35it's time
38:36to decide
38:37a winner
38:38diners
38:39please vote
38:40for your
38:41favourite
38:41chocolate melt
38:42in the middle
38:43pudding
38:43A
38:44B
38:45or C
38:47in the
38:49kitchen
38:50chef Mike
38:51wants to
38:51discover
38:52the secret
38:52of how
38:53the
38:53supermarkets
38:54put the
38:55melt
38:55in the
38:55melt
38:56in the
38:56middle
38:56puddings
38:57I think
38:57what everyone's
38:58looking for
38:59with these
38:59chocolate
39:00puddings
39:00you want
39:01that oozing
39:02centre
39:03for a supermarket
39:05to be able
39:05to achieve
39:06that
39:06for something
39:07that you're
39:07cooking at
39:07home
39:08it's very
39:08hard
39:09with our
39:10diners
39:11noticing a
39:11difference
39:12in ooze
39:12between the
39:13products
39:14Mike's
39:14investigating
39:15whether there
39:16are any
39:16differences
39:17in the
39:17uncooked
39:18puddings
39:18so I'm
39:19going to
39:20start off
39:20with
39:20Liddle
39:21it's
39:26almost
39:26that
39:27fudgy
39:28sort of
39:28texture
39:29and
39:29consistency
39:30so you
39:31can see
39:31it's been
39:32partially
39:32cooked
39:33already
39:33but
39:34when I
39:34pop it
39:34in the
39:35microwave
39:35the
39:36middle
39:36is
39:36essentially
39:37going to
39:37loosen
39:38up
39:38and get
39:38runny
39:39whilst the
39:39outside
39:40will go
39:40a little
39:41bit
39:41more
39:41cakey
39:42so let's
39:42cut into
39:43the goo
39:43one
39:43now
39:44looks
39:45very
39:45similar
39:46to the
39:46little
39:46one
39:47it
39:48looks
39:48beautiful
39:49and
39:49fudgy
39:50and soft
39:50I think
39:51that will
39:51cook up
39:52really
39:52well
39:52our last
39:54one
39:54is the
39:55M&S
39:55oh wow
39:57that's very
39:58different
39:58you have
40:00the
40:00outer
40:01which looks
40:01very similar
40:02to the
40:03first two
40:04you can
40:05almost see
40:05that
40:05almost cube
40:06shape
40:07right
40:07and that's
40:08a different
40:09type of
40:10chocolate
40:10in there
40:11so that's
40:12going to
40:12melt
40:13in the
40:14microwave
40:14all these
40:16desserts
40:16have very
40:17precise
40:18cooking
40:18instructions
40:19mike wants
40:20to see
40:21how the
40:21different
40:21pudding
40:22construction
40:22impacts
40:23the
40:24melting
40:24middles
40:24if he
40:25cooks
40:25them
40:25for
40:26longer
40:26than
40:26recommended
40:27first
40:31he's
40:31overcooking
40:32the
40:32branded
40:33product
40:33which
40:34uncooked
40:35was all
40:35one
40:35texture
40:36the
40:37goo
40:37first
40:37you can
40:40see
40:40that's
40:40just
40:41become
40:41a
40:42cake
40:42to be
40:43fair
40:43looks
40:44moist
40:44but I
40:45want
40:45that
40:45melting
40:46center
40:46and
40:47next
40:48he's
40:48overcooking
40:48the
40:49M&S
40:49food
40:49offering
40:50which
40:50has
40:50a
40:50separate
40:51ganache
40:51style
40:51middle
40:52wow
40:53look at
40:53that
40:54you can
40:55see
40:55it's
40:55completely
40:56different
40:56color
40:56to the
40:57rest
40:57of the
40:57cake
40:57M&S
40:59has been
40:59very
40:59smart
41:00by putting
41:00in that
41:01different
41:01center
41:02to almost
41:03guarantee
41:03you
41:04an
41:04oozing
41:05melting
41:05middle
41:06whereas
41:06with
41:07the
41:07other
41:07two
41:08it's
41:09really
41:09important
41:09to stay
41:10on top
41:10of those
41:10cooking
41:11instructions
41:11with the
41:16secrets to
41:16a good
41:17ooze
41:17revealed
41:18which
41:19dessert
41:19has come
41:20top
41:20with our
41:21diners
41:21diners
41:23the votes
41:24are in
41:25and we do
41:26have a very
41:26clear
41:27winner
41:28it's
41:29chocolate
41:29melt
41:30in the
41:31middle
41:31pudding
41:32A
41:33this
41:38pudding
41:39is
41:39from
41:40little
41:40yes
41:41the
41:42winner
41:43A
41:43is
41:44little
41:44deluxe
41:45belgian
41:45chocolate
41:46melt
41:46in the
41:47middle
41:47puddings
41:47at
41:48£2.49
41:49for a
41:49pack
41:49of
41:49two
41:50with
41:50joint
41:51second
41:51place
41:52for
41:52B
41:53M&S
41:53food
41:54collection
41:54chocolate
41:55melt
41:55in the
41:56middle
41:56puddings
41:56at
41:57£5
41:57for
41:58two
41:58and
41:59C
41:59goo
42:00chocolate
42:00melting
42:01middle
42:01£3.75
42:03also
42:03for
42:04two
42:04the
42:05resounding
42:06winner
42:06in this
42:07instance
42:07is
42:08actually
42:08half
42:09the
42:09price
42:10of
42:10M&S
42:11so
42:12you've
42:13also
42:13picked
42:13a
42:14bargain
42:15bravo
42:16diners
42:17with
42:22all
42:22the
42:23posh
42:23nosh
42:23scoffed
42:24and
42:24rated
42:25there's
42:25just
42:25time
42:26for
42:26a
42:26final
42:27thought
42:27from
42:27the
42:27restaurant
42:28do
42:29you
42:29know
42:29I
42:30feel
42:30like
42:30I've
42:30just
42:30hosted
42:31the
42:31most
42:32delicious
42:33dinner
42:33party
42:34our
42:35diners
42:35voted
42:35with
42:36their
42:36taste
42:36buds
42:37and
42:37the
42:37premium
42:38supermarkets
42:38won
42:38the
42:39day
42:39but
42:40there
42:40was
42:40a
42:40good
42:40showing
42:41from
42:41the
42:41budget
42:42and
42:42mid-market
42:43supermarkets
42:43I
42:45suppose
42:45on this
42:45occasion
42:46Oscar Wilde
42:47was right
42:47when he
42:48said
42:48I have
42:49the
42:49simplest
42:50of
42:50tastes
42:51I'm
42:52always
42:52satisfied
42:53with
42:54the
42:54best
42:54good
42:56night
42:56next
42:58time
42:58it's
42:59a
42:59fabulous
43:00feast
43:00from
43:01the
43:01east
43:01when
43:04the
43:04diners
43:05tuck
43:05into
43:05Chinese
43:06food
43:06which
43:10fills
43:10them
43:10up
43:11with
43:11joy
43:12they
43:12were
43:13the
43:13most
43:13tender
43:14and
43:14just
43:15made
43:15me
43:15happy
43:16tuck
43:18into
43:18another
43:19taste
43:19test
43:19next
43:20Thursday
43:20at
43:20seven
43:21patients
43:22under
43:22the
43:22influence
43:23mean
43:23a tough
43:23job
43:24is
43:24even
43:24tougher
43:25for
43:25NHS
43:25staff
43:26in
43:26Brum
43:26a
43:27new
43:27series
43:27of
43:27A&E
43:28after
43:28dark
43:28at
43:28ten
43:29next
43:30be
43:30amazed
43:31at
43:31how
43:31an
43:32old
43:32farm
43:32can
43:33be
43:33transformed
43:34sweeping
43:34views
43:35in
43:35Yorkshire
43:35great
43:36and
43:36small
43:36with
43:37Helen
43:37and
43:37Dan
43:37new
43:38in
43:38just
43:38a
43:39month
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