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00:00welcome to the taste test restaurant we've been expecting you this is no
00:09ordinary eatery diners it's time to tuck in yes it's where diners put supermarket
00:16foods to the test service on the path and try before they buy there's a
00:25different cuisine on the menu each week it looks like you turn the lights out
00:29it'll glow in the dark but Tom Reed Wilson is always in charge oh do come through
00:37helping our diners discover which products pack a flavor punch I want to
00:43lick the plate and which missed the mark that's disgusting as we find out which
00:52supermarket favorites really offer good value for money with that bigger saving
00:58who would go for the bargain oh while in the kitchen chef Mike Reed is on a
01:05mission we need to be focused and we need to make sure our diners are happy yes
01:10chef to discover the tricks of the supermarket trade the supermarkets have
01:15one more secret up their sleeve to help you decide where to spend and where to
01:20save for the sake of saving a few Bob I would definitely make the switch this time
01:26actually really nice join us for a feast from the east when we tuck into Chinese food it tasted
01:35wonderful oh gosh from sweet and sour to duck and pancakes a little crispy and from spring rolls to spare
01:44ribs man you have left that clean our restaurant diners will be giving their verdict on Chinese food in British
01:52supermarkets to discover which deliver on looks and taste they were the most tender and just made me happy
02:01I'm Tom Reed Wilson and welcome to the taste test restaurant today we're
02:15transforming the restaurant into a temple of delights in divine anticipation of the
02:21best Chinese food the British supermarkets have to offer now the restaurant is about to
02:28be stuffed like a spring roll with diners all eager to chow down but whether you think our supermarket
02:35offerings are the Ming vase of meals or simply minging meanwhile downstairs in the kitchen super chef Mike
02:43Reed is getting his crispy ducks in a row one of Britain's favorite takeaways today Chinese we need
02:50to make sure we're all over service and we serve some hot and delicious food yes chef let's get stuck in
02:56with the kitchen busy preparing dishes our first diners have arrived at the taste test restaurant
03:06how are you doing oh how lovely you're here tonight's taste testers include a family of foodies from South
03:14London two busy GPs you're right here a pair of students used to dining on a budget hello boys
03:24a couple who are fanatical about fitness your center stage today a trio of Tai Chi enthusiasts
03:34and finally a crew of dragon boat races the merry band is complete the guests will enjoy five dishes
03:45tasting three options from major supermarkets and after every course they'll vote anonymously for their
03:52favorite diners a very warm welcome I am itching to hear all of your opinions today so it's time to
04:03tune up your taste buds because we are going to start with an absolute Chinese classic it is vegetables spring rolls
04:14this is a battle of premium versus mid and budget supermarkets they'll be labeled a B and C but neither the diners nor Tom will know which is which in no particular order they are Waitrose vegetable spring rolls Morrison's takeaway vegetable spring rolls and Aldi's vegetable spring rolls
04:42spring rolls let's get this out hot hot and crispy
04:47I don't think I've tried supermarket spring rolls before spring rolls got to be eaten in your fingers
04:58oh okay diners it's time to taste vegetable spring roll egg
05:04it's a bit soggy and not as crunchy as I would my girl yeah I don't know if I want any more of that
05:15hi Leo hi Dan hello now you're both students right that's right so is there a culinary wizard or do you have a lot of takeaways it's the pesto pasta spaghetti bolognese and that's about as far as it gets
05:30ha ha what do you think of spring roll a I think overall like the wrapping is good in terms of the actual the flavoring itself I think Dan was a big fan
05:41it was very well seasoned I could taste most of the vegetables in there as well
05:44and Leo you think it retained its crispness yeah I think it did
05:48it's now time for the diners to try spring roll B
05:55that's good
05:59better taste and the outside is much crisper as well
06:05I mean I don't really want them to be that crunchy I want them to be a bit softer yeah I'm team soft
06:14Chloe Rahel vegetable spring roll B well you know how on long haul airplanes you get the rolled up towel before you actually do Chloe I'm already curdling where's this going
06:30well A was like that rolled up towel but B so crispy so delicious loved it oh that's great on every level I love the filling but I would love for there to be a bit more of it it sort of seems to be also quite low knickers at this point
06:46no we can redress this balance I'm quite confident of that clearly thank you
06:51spring rolls are a variety of dim sum and originated in southeastern China they were first mentioned in
07:02writings from the Tang dynasty dating them between the 7th and 10th century the original iterations
07:10included pungent ingredients like onions garlic and coriander to nourish chi the life force that many
07:17Chinese believe circulates through the body the rolls are traditionally eaten during Chinese New Year and
07:25symbolize wealth with their golden color and cylindrical shapes supposedly echoing those of gold bars
07:32but which spring roll will strike gold in the restaurant diners it's time to tuck in to vegetable spring roll C
07:44yeah look at that crunch
07:48I feel like this one definitely has the most flavor I can't lie for me it's still B
07:56now Essie tell me what you think of spring roll C C is a little bit we agree oilier I would say the flavor is agreeable
08:09I think I would buy it yep but not not on a special occasion when I'm coming back from work too lazy to cook
08:17I wouldn't mind C so we need to find your star turn not your everyday dish we need to find your star turn okay
08:25okay thank you
08:26so with all the spring rolls tasted it's time for the diners to decide the winner
08:34diners it's time to vote for your favorite vegetable spring roll will it be A
08:41B or C while the diners cast their votes in the kitchen chef Mike's got the lowdown on the supermarket secrets of a spring roll
08:53especially that all-important crispy wrapper
08:56that's a super crunch
08:58that's a super crunch
09:00so how does supermarkets get that crunch essentially it's all about the wrapper
09:04too thick and it becomes soft and soggy you want a nice thin layer of wrapper
09:09these are all wheat based wrappers but the secret that the supermarkets use to get that extra crunch is they introduce potato starch
09:18starch what it does is absorb that excess oil to really help keep the crunch factor in your spring roll
09:28as well as that crunch giving favorite potato starch supermarkets also keep their spring rolls crispy by ensuring the filling is spun dry before it goes in
09:38you can see here with the waitrose one is sticky but it's not wet which is great
09:45so the next one here is Morrison's it's a little bit wetter so it becomes less crispy
09:52and then our final one here from Audi sticky but not wet so you've got a nice bit of crisp
10:00and as for the winner for me it's too close to call it's going to be very interesting to see which way the diners have voted
10:06in the restaurant the votes have been counted and it's time to reveal our diners favorite vegetable spring roll
10:16diners your votes are in and something most unusual has happened
10:24we have a tie
10:28between vegetable spring rolls
10:34vegetables
10:36B
10:38and C
10:40vegetable spring roll C
10:44is from waitrose so that was our
10:46premium product in the selection
10:48but conversely
10:50its tiebreaker
10:52vegetable spring roll B
10:54was from Aldi
10:56and it was the budget offering
10:58in the collection
11:00so in the battle of the spring rolls
11:04it's a joint victory for waitrose vegetable spring rolls
11:08priced at £2.90 for 216 grams
11:12and Aldi's vegetable spring rolls at £1.85 for 240 grams
11:18with Morrison's takeaway vegetable spring rolls coming in second
11:24at £2
11:26for a 220 gram pack
11:28now are there any spring roll C voters who would switch
11:32to the budget option
11:34Rahel you would
11:36your hand shot up
11:38I don't see the point in paying double for something that's marginally better
11:42and I visited you when you were busily getting through
11:48and you were very pleased with it
11:50I absolutely was
11:52thank you so much diners
11:54bravo
11:56coming up
11:57Chef Mike reveals the secret to perfectly sticky spare ribs
12:01look at these beautiful ribs
12:03so soft
12:04so tender
12:05and the diners are left wanting
12:07when they tuck into sweet and sour
12:09it's not bad
12:11but it lacks the sharpness
12:13that I like
12:26welcome back to the taste test restaurant
12:32where we're sampling the supermarket equivalents of the nation's favourite takeaway cuisine
12:38Chinese
12:39and we're asking our diners to decide
12:42which supermarket offerings are worthy of gracing a table in Chinatown
12:46and which should never menace a table again
12:50for each course
12:51three supermarket brands will be put to the taste test by our guests
12:55diners
12:57I'm going to give you two clues as to our next dish
13:00firstly
13:01please try not to eat it
13:03and get very sticky fingers
13:05secondly
13:06please don't be sparing with your critique
13:10it is of course
13:12spare ribs
13:14for this course
13:18mid-market supermarkets go head-to-head with a premium one
13:22I love a rib
13:23I love a rib
13:24I love the flavours
13:25I love the stickiness
13:27so I'm quite excited to try these
13:29the options are M&S food mini spare ribs
13:32Tesco slow cooked Chinese style barbecue spare ribs
13:36and Morrison's slow cooked Chinese style barbecue pork mini ribs
13:41remember the diners and Tom have no idea which supermarket brand is which
13:50I'm looking at B
13:51I like the colour on that
13:52yeah
13:53diners it's time to taste spare ribs A
13:58In terms of the actual like taste and like flavour of the sauce I think it's pretty good
14:07man you have left that clean on
14:09yeah on the uni soon budget I'm not leaving anything
14:12absolutely
14:13absolutely
14:15Mike
14:16gentlemen
14:17this looks as though it's going down very well spare ribs eh
14:20yeah
14:21I mean the marinade
14:22sometimes you get a spare rib which is a little too sweet
14:24I thought this was just right
14:26and how was the pork
14:27the pork was good
14:28no doubt about it
14:29looking forward to try and B and C
14:31they've got a tough act to follow
14:33diners it's time to tuck in to spare ribs B
14:40yes
14:42mmm
14:44is it actually really nice
14:47bit too sweet but I think that's what most people like
14:52well it looks like a pretty naked bone to me
14:58should I be encouraged by that
15:00I've thoroughly enjoyed it
15:02the texture for me was good size look taste
15:06it's very beautiful isn't it this sort of deep red
15:09as soon as it was put down I was like yeah that's a bit of me
15:13I sincerely hope that is not a bit of you or we're in quite a lot of trouble
15:19diners it's time to taste spare ribs C
15:25mmm okay extremely soft almost mushy the meat and B was a bit drier although I prefer the sauce of B to C and nothing for mercy
15:40all right you and I get a room
15:43sorry
15:47now I am in effortly excited about this table because I think you met in the most magical way of any of our guests thus far
15:56yeah we were in the dragon ball team
15:58oh they're the most majestic things I've seen them gliding up the Thames
16:02they're not meant to be majestic they're really scary
16:04oh
16:06so you bonded over that and have you bonded over Chinese food as well
16:11oh yeah definitely we were fighting over the last last piece of C
16:15C had a depth of flavor and it tasted wonderful
16:19oh gosh well I'm hugely uplifted by that
16:24diners it's that time to vote for your favorite spare ribs A B or C
16:33in the kitchen chef Mike is investigating how our supermarket spare ribs have been prepared
16:40so these are currently going down a storm in the restaurant upstairs and I think the reason for that being is this is being cooked already for probably 10-12 hours maybe
16:48so the meat goes super soft and almost falling off the bone
16:54all three supermarkets slow cook their ribs first then a marinade is added afterwards
16:59either straight into the packaging like the M&S version or in a separate packet like Tesco and Morrison's
17:07Mike's going to demonstrate how to deliver a soft and juicy spare rib
17:12so I've just got a rib of pork here
17:14I'm just going to cut it into individual ribs
17:17I'm also going to go for a two-stage process with my ribs as well
17:23to recreate the supermarket two-step process
17:26Mike first cooks the ribs in spiced liquor
17:29made with some of his favorite ingredients
17:32and for some real authenticity some Chu Hao
17:35which is like a garlic ginger paste
17:38some Chinese rose wine this gives it a real almost floral touch
17:47the ribs are then cooked in the liquor until the meat is tender
17:50I'm going to take the ribs out the liquor now
17:57and then reduce down this liquid to make our glaze
18:02the glaze replicates the source the supermarkets provide with their ribs
18:09Mike then uses the air fryer for 10 minutes to finish the dish
18:12all right these smell down look at these beautiful ribs
18:17the meat is so soft so tender I mean the supermarkets do it well but seriously you're not going to see me for a while
18:27back in the restaurant the results are in dear diners
18:40we have a clear winner
18:44it is spare ribs
18:49A
18:52which is from Tesco
18:56Rahel I know you had a particular passion for these spare ribs
19:00they were the most tender and just made me happy
19:07so in the battle of the spare ribs Tesco slow cooked Chinese style barbecue spare ribs is in first place
19:15at 5 pounds 40 for a 400 gram pack
19:20Morrison's slow cooked Chinese style barbecue pork mini ribs is second at 4 pounds 25 for 400 grams
19:28and M&S food mini spare ribs comes in third at 5 pounds 50 for a 300 gram pack
19:40we've got to keep going guys because obviously we're doing a lot of dishes in a very short space of time
19:45so we need to keep pushing please
19:49well lovely diners now I've got to know you a little bit
19:53I can attest you are much more sweet than sour
19:57which is a whopping great clue as to our next
20:04dish
20:05but
20:06there's a twist
20:07one of these dishes is not all it appears
20:10this round is a battle between the mid-market supermarkets
20:20so our next course is sweet and sour
20:23it's got to be one of the nation's favorites right
20:25there's such an indulgent dish it's almost it's a comfort food for me
20:29the sweet and sour dishes are co-op sweet and sour chicken with egg fried rice
20:37Sainsbury's sweet and sour chicken with egg fried rice
20:41and the product with a twist Tesco plant chef sweet and sour no chicken and rice
20:47oh thank you
20:49oh thank you
20:50you're welcome
20:51okay
20:52interesting
20:53B is nuclear
20:55B looks like you turn the lights out it'll glow in the dark
20:58Diner's it's time to try sweet and sour dish A
21:04van ethyse sweet and sour dish A
21:13what do we think so far
21:15it's not bad
21:16but it lacks the sharpness that I like
21:19I'm just wondering whether it's because we struggled to find a pineapple in that one
21:23so in the real sauce you'd have you'd have pineapple juice vinegar
21:27vinegar
21:28so you would expect a bit more of a tang
21:31yeah no tang in that one
21:32oh give us a tang B
21:34I'll come back and hopefully we'll be tang full
21:38yes please
21:40Diner's it's time to taste sweet and sour
21:46B
21:47I think the chicken's a bit dry though
21:50but it has got a bit more flavour
21:52I think
21:55Chloe sweet and sour B
21:57I can see pineapple here
21:59yes it's actually present
22:00the chicken was less good than A
22:03the chicken is so very dry I couldn't even finish my sentence
22:08alright duly noted
22:12can sweet and sour C deliver the flavour and texture the diners are looking for
22:19there's slightly more sour flavour to the
22:21yeah
22:22yeah
22:23yeah
22:24as he gets my vote
22:25yeah
22:26oh now
22:27Jed
22:28that's the cleanest plate I've seen all day
22:30what is the merit of C
22:32I think first of all it was quality rice
22:35and there was a certain smokiness I thought to the meat which was quite nice
22:39and what about the sauce
22:40on that one they've got the tartness has actually gone through on that
22:43clear winner very clear winner and unusually we all agreed
22:46ha ha ha
22:48diners
22:49it's time to vote for your favourite sweet and sour
22:53will it be A
22:54B
22:55or C
22:56coming up the results of our sweet and sour test
23:02diners
23:03I feel like amping up the jeopardy
23:05and the secrets of beef in black bean sauce
23:09it's a juicy succulent piece of meat
23:12welcome back to the taste test restaurant where we're sampling some of the nation's favourite Chinese foods
23:19our wondrous diners are voting for an absolute classic
23:26but before I reveal their verdict Mike is going to reveal the secret to a super sweet and sour sauce
23:33in the kitchen Mike's about to inspect the dishes the diners are voting on they are co-op sweet and sour chicken with egg fried rice Sainsbury's sweet and sour chicken with egg fried rice and the product with a twist Tesco plant chef sweet and sour chicken with egg fried rice
24:00with a twist Tesco plant chef sweet and sour no chicken and rice
24:07so our diners are up in a restaurant and they're searching for the pineapple in these dishes and it's often used in recipes to give you that tang and that sweetness
24:16so let's have a little look what's inside this co-op one you got 3% pineapple and then you've also got pineapple concentrate as well so they've gone hard on the pineapple in this sweet and sour
24:26so looking at the Tesco option we have got pineapple concentrate but no actual chunks of pineapple
24:33and then Sainsbury's so there's chunks of pineapple in this one and also pineapple juice
24:41for me personally no pineapple never pineapple in sweet and sour or pizza
24:47oh controversial Mike Mike's own recipe for sweet and sour sauce gets the tang without pineapple I like to do equal quantities of vinegar to sugar to give you a real nice balance between sweet and acidity
25:02he whisks in tomato paste and then a slurry of corn flour and water are added to thicken you see how quickly that's come together to that almost thick gelatinous sauce
25:14in goes seared chicken and vegetables and the final touch is a dash of soy sauce
25:21for me this is proper sweet and sour and most importantly not a single pineapple in sight
25:33back in the restaurant the results are in
25:40diners I'm going to go in reverse order this time because I feel like amping up the jeopardy
25:46in third place is sweet and sour A which is Sainsbury's Chinese sweet and sour chicken with rice
26:00in the second place is sweet and sour B which is co-op sweet and sour chicken with egg fried rice
26:09in first place is sweet and sour C which is Tesco plant chef sweet and sour no chicken and rice and that won a staggering nine of your votes
26:29so in the battle of the sweet and sour the winner is Tesco plant chef sweet and sour no chicken and rice
26:38at three pounds fifty for a four hundred gram pack in second place is co-op sweet and sour chicken with egg fried rice
26:46at three pounds sixty five for four hundred grams and last is Sainsbury's sweet and sour chicken with egg fried rice
26:53and three pounds thirty for a 400 gram pack on this occasion it's the vegan option from Tesco made with soya protein
27:02that took the sweet and sour crown
27:05Now our delicious Tai Chi table the pieces fooled you Jed
27:12The pieces fooled me can't fault it would go there tonight and buy another
27:15I say that's tremendous news thank you diners
27:24I'm shocked that Tesco sweet and sour plant-based won the day like wow shows you just how far plant-based food has come
27:34Diners one of the most glorious things about Chinese food is the smorgasbord if I'm allowed to mix my cuisines of flavour
27:44and with that in mind we're going to leave the picancy of sweet and sour and embrace the earthiness of black bean
27:53Yes
27:55It is beef in a black bean sauce
28:01This round sees premium supermarkets take on a mid-market one
28:08We're on the beef and black bean course
28:10It's a nice generous portion
28:13The diners choices are Waitrose beef and black bean sauce
28:19M&S food beef and black bean
28:21and Morrison's takeaway beef and black bean sauce
28:25Straight away
28:27A looks a lot more appealing
28:30Diners it's time to taste beef and black bean sauce A
28:35Oh my god that's delicious
28:40The beef it is so soft
28:43I'm going to have seconds
28:45Do you mind if I come and menace your cherry blossom?
28:50Of course
28:51A looks very pretty I have to say
28:53Yes
28:54And it also tastes amazing
28:57The water chestnuts give a special flavour to the dish
29:01The peppers are perfect
29:03Oh this is wonderful news
29:07Will beef in black bean bee get such a rapturous reception?
29:16Dan, Leo, what do we think of bee?
29:19Well what's interesting actually I've never had this dish
29:22Never
29:23You're a virgin I see
29:26I've been shocked about how good it is
29:30I thought the beef was amazing in both
29:32But what I would say is that
29:33I quite liked the green peppers in A
29:35I'd say bee could be improved by having the green peppers as well
29:39I think that would just take it to another level
29:41The next level
29:45Chinese black bean sauce gets its distinctive taste
29:48from fermented soybeans known as Dou Qi
29:52Originating from South Central China
29:55Dou Qi has been around for 2,000 years
29:58It's highly prized for its rich flavour and long shelf life
30:02It's also used in traditional Chinese medicine
30:05including as a treatment for the common cold
30:09In the history of the Han people written in 76 AD
30:12The scholar Ban Gu reported that two of the wealthiest men in the land were Dou Qi merchants
30:18Over time, a sauce made from these beans became popular in the southern Cantonese region of China
30:26Before spreading across the world
30:30But will it be flavour of the month with the diners?
30:34Diners, it's time to try beef in black bean sauce C
30:44Beef's over done
30:45Yeah
30:46Yeah
30:47And there's no green peppers
30:50Effie Ban
30:51Hi
30:52Tell me about sea
30:54Sea
30:55Unfortunately, it's our least favourite
30:58Really?
30:59This to me is a bit dry
31:00Yes
31:01Not enough black bean sauce
31:02Yes
31:03The other thing we noticed is that the beef is slightly tough
31:07Gosh, it's one of my favourite dishes
31:09Oh no
31:10Dear diners, please now vote for your favourite beef in black bean sauce
31:17A, B or C
31:23In the kitchen, Mike wants to take a closer look at the dishes
31:27To see why the diners are finding some of the meat tough to chew
31:31I think beef in ready meals is definitely a common problem
31:35Now, how you cut it is very important
31:40You can see here with Waitrose
31:42It's very thick
31:44And you can see where there's some parts where it struggles to pull
31:50If you compare that to Morrison's, again, this is a little on the thick side
31:56But, not a bad pull on that beef
31:59Coming to the M&S one, you can see it's much thinner
32:06It's quite tender to touch
32:09And I know the diners are enjoying this one upstairs
32:13Mike has a chef's trick for making beef more tender when cooking Chinese recipes
32:20What I do with it is an old technique called velveting
32:24And basically, all you're doing is adding bicarb soda and water to it
32:30You want equal quantities of bicarb to water
32:34So you almost want to massage it
32:38The bicarbonate of soda relaxes proteins in the beef
32:43Which helps it to retain its moisture
32:45Mike leaves it to tenderise for 10 to 15 minutes before rinsing it off
32:50And then we can get it cooked up
32:51A quick flush in the pan over high heat and the beef is ready
32:57So the velveting with the bicarb soda helps it retain its moisture
33:03And it pulls
33:05It's a juicy, succulent piece of meat
33:12Back in the restaurant, the results are in
33:16Dear diners, we have the most colossal victory of the day
33:23All but one of you voted for this beef in black bean sauce
33:28It is beef in black bean sauce
33:33A
33:37And that particular one is from M&S
33:40In the battle of the beef in black bean, it's a premium victory for M&S food, beef and black bean
33:50At £5.50 for a 350 gram pack
33:54In second place, it's Morrison's Takeaway beef in black bean sauce
33:59At £4.25 for 400 grams
34:01And in last place, it's Waitrose beef in black bean sauce
34:07At £4.95 for a 350 gram pack
34:11Now, as I say, this was almost unanimous, all but one voter
34:17So who is the lone diner who went for beef in black bean sauce B?
34:24Um...
34:26Oh, Dan, that's my boy
34:29Yeah, I'd never had it before
34:31Well, I'm so happy that we were part of this with you
34:35Thank you diners
34:36Thank you diners
34:41Coming up, it's time for everyone's favourite, crispy duck pancakes
34:47Mmm, that look crispy
34:49And Chef Mike goes quackers over one supermarket bird
34:54I want a nice soft meat, just pulls apart at the slight touch of your fork
35:06You need your butt
35:08Let's take a notch
35:11amazon
35:15Diners
35:17Our final course is pancakes
35:20A pancakes
35:23Duck and pancakes
35:25Pancakes
35:27This final round is a battle between a brand leader versus budget and premium supermarkets
35:31Versus budget and premium supermarkets is it a Chinese without duck pancakes. No, never. It's not is it
35:41The options are dressing them crispy duck
35:44Aldi crispy aromatic half duck and M&S food crispy aromatic half duck
35:50Each portion comes with pancakes and hoisin sauce
35:54A little crispy oh
36:05Masterpiece of duck just basically falls apart
36:09Diners it's time to tuck in to crispy duck pancake a
36:14Mm-hmm. It's quite nice and soft. It's not too dry. I think I'm gonna clean up my plate. I've only finished it
36:27two huge mouthfuls
36:30Leo
36:32Not even a hint of hoisin left with pancake a it was good
36:37The duck had good like crispy skin sauce was decent as well. So I really enjoyed it. Oh fantastic
36:44Fantastic literally. I think someone could say oh that was from a Chinese takeaway and I'd believe them boys
36:48I'm gonna cartwheel away. Well, actually I can't cartwheel, but I am going to skip away. I'm thrilled
36:56But will crispy duck pancake B also have the diners dancing for joy
37:06Jojo tell me what you think of duck B. I think it could have definitely been a bit softer
37:13Really? Josh what about the other elements of B? I feel like the sauce was great nice and sweet
37:20Well, yeah, obviously the meat not being soft enough slack. That's what makes me prefer a
37:26Over B so far. It was a lot of effort to try and shred it. Yes, actually
37:31It's the only one you've got here. That's not fully shredded. No exactly need his muscles
37:35The diners may be unsure about crispy duck pancakes be but the origins of this classic dish are firmly woven into Chinese history
37:48Chinese history
37:51Earliest mentions of roast duck appear in Chinese texts in the late 13th century in
37:57In 1403 when the Ming dynasty Yongle Emperor moved his capital to Beijing the tradition of roast duck went to
38:06Chefs in the city developed sophisticated ways of roasting duck in wood-fired hanging ovens called gualu
38:14It was during the Ming dynasty that the dish developed some of the elaborate serving methods we know today
38:20But will crispy duck C go down in history with our diners?
38:26The the pancake it was too brittle I
38:31Think for me the sauce flavor is so overpowering and garlic not very nice at all and C
38:38Looked like it's been singed to death
38:41But once you take away the pancake and you just have the dark
38:45Actually the duck is that is good. Yeah
38:48My dear diners. It's time to vote for your favorite crispy duck a
38:55B or C
38:58While they vote
38:59Chef Mike wants to get under the skin of the three different duck halves
39:04What I look for in a crispy duck is a beautiful crisp skin and I want a nice soft meat and just pulls apart at the slight touch of your fork
39:16So I'm gonna start with gressenum, which is a brand leader in duck
39:20It's a small duck and that's a challenge because it's hard to keep that moisture in there. You can see here
39:27There's patches which have
39:29Started to crispen, but I'd be expecting a little bit more crispy
39:35It's nicely pulling. I'd like it to be a little bit softer
39:39Duck sold in the UK can come from all over the world. What about our ducks?
39:45It's coming from Thailand
39:47So that's how gressenum are keeping the cost down here because it's much cheaper to bring in poultry from Thailand
39:53Looking at the Aldi duck the skin is a little bit crispy
39:57But you can see the fat level in this duck is much greater than that first one
40:04It's a lot juicier to be fair
40:07You can see here this one is produced using Chinese duck again. It's all about keeping that cost down for the supermarket
40:15So coming to the M&S now this looks burnt, but it's just the spices that they put on the outside
40:20This has crispened up probably the best crunch out of all of them to be fair
40:27How does it pull?
40:29It's a little bit drier
40:32So, let's see where it is from. This is made in the UK. That's a big tick for me
40:38So which crispy duck will get a big tick from the diners?
40:42Upstairs it's results time
40:46diners your votes are in and in reverse order
40:53with no votes
40:55crispy duck see
40:59from M&S
41:03In second place crispy duck B
41:08from the brand Gressingham
41:11And in first place with a whopping 13 votes really most of you
41:22crispy duck A from
41:25Aldi
41:31In the competition of the crispy ducks it's victory for Aldi crispy aromatic half duck at 6 pounds 49 for 570 grams
41:41In second place, it's Gressingham crispy duck at 8 pounds 70 for 570 grams
41:48And in last place, it's M&S food crispy aromatic half duck at 12 pounds 50 for 750 grams
41:57which also comes with cucumber and spring onion
42:02And with that our Chinese feast draws to an end
42:06The taste test restaurant is closing up for the night after a wide range of winners from the supermarkets
42:15What a taste test. I feel as though my diners and I have scaled the great wall of Chinese food
42:23So that you know what to put into your basket the next time you take your taste buds east
42:30Confucius says stop eating when seven-tenths full
42:38Well, I'm afraid we're a little bit more than that
42:39But crucially, we're ten-tenths full with savvy shopping
42:52Good night
42:57Next time
42:59Oh gosh, it's beautiful
43:01Our diners tuck into supermarket versions of the nation's favorite takeaway foods
43:05But will they deliver on flavor?
43:11Now that is how a popcorn chicken should taste
43:13Or be a fake away flop
43:15Oh no, that's not for me
43:17Quite accurate, isn't it?
43:19Yeah
43:47Myفي期待
43:55An hebımı
43:56year
44:02year
44:05year
44:05year
44:07year
44:08year
44:12year
44:13year
44:14year
44:14year
44:15year
44:15year
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