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00:00We've been expecting you
00:03This is no ordinary eatery
00:05Diners, it's time to tuck in. Yes. Yes. It's where diners put supermarket foods to the test
00:14Service on the path and try before they buy
00:20There's a different cuisine on the menu each week. It looks like you turn the lights out. It'll go in the dark
00:25But Tom Reed Wilson is always in charge. Oh do come through
00:33Helping our diners discover which products pack a flavor punch. I want to lick the plate
00:41And which missed the mark that's disgusting
00:46As we find out which supermarket favorites really offer good value for money
00:51With that bigger saving who would go for the bargain
00:55Oh while in the kitchen
00:58Chef Mike Reed is on a mission
01:01We need to be focused and we need to make sure our diners are happy. Yes, sir
01:05To discover the tricks of the supermarket trade the supermarkets have one more secret up their sleeve to help you decide where to spend and
01:14Where to save for the sake of saving a few bar. I would definitely make the switch
01:21This time
01:23Mmm, actually really nice
01:25Join us for a feast from the east when we tuck into Chinese food
01:29It tasted wonderful. Oh gosh from sweet and sour to duck and pancakes
01:36That look crispy and from spring rolls to spare ribs
01:39Man, you have left that clean
01:41Our restaurant diners will be giving their verdict on Chinese food in British supermarkets
01:48To discover which deliver on looks and taste
01:51They were the most tender and just made me happy
01:56I'm Tom Reed Wilson and welcome to the taste test restaurant today. We're transforming the restaurant into a temple of delights in
02:13In divine anticipation of the best Chinese food the British supermarkets have to offer
02:21Now the restaurant is about to be stuffed like a spring roll with diners all eager to chow down
02:27But whether you think our supermarket offerings are the Ming vase of meals or simply minging
02:35Meanwhile downstairs in the kitchen super chef Mike Reed is getting his crispy ducks in a row
02:41One of Britain's favorite takeaways today Chinese
02:44Chinese we need to make sure we're all over service and we serve some hot and delicious food. Yes, chef. Let's get stuck in
02:52With the kitchen busy preparing dishes
02:57Our first diners have arrived at the taste test restaurant
03:00How are you doing? Oh, how lovely you're here tonight's taste test is include a family of foodies from South London
03:10Two busy GPs. You're right here a
03:15Pair of students used to dining on a budget
03:18Hello boys a
03:21Couple who are fanatical about fitness your center stage today a
03:27Trio of Tai Chi enthusiasts
03:30And finally a crew of dragon boat races the merry band is complete
03:37The guests will enjoy five dishes tasting three options from major supermarkets and
03:44After every course they'll vote anonymously for their favorite
03:51Diners a very warm welcome. I am itching to hear all of your opinions today
03:57So it's time to tune up your taste buds because we are going to start with an absolute
04:03Absolute Chinese classic it is
04:06It is vegetables spring rolls
04:12This is a battle of premium versus mid and budget supermarkets
04:16They'll be labeled a B and C
04:19But neither the diners nor Tom will know which is which
04:26In no particular order they are
04:29Waitrose vegetable spring rolls
04:31Morrison's takeaway vegetable spring rolls
04:35And Aldi's vegetable spring rolls
04:37Let's get this out hot and crispy
04:40Let's get this out hot and crispy
04:46I don't think I've tried supermarkets spring rolls before
04:49Spring rolls got to be eaten in your fingers
04:51Oh, okay diners, it's time to taste vegetable spring roll egg
04:56It's a bit soggy and not as crunchy as I would like it
05:07Yeah, I don't know if I want any more of that
05:11Hi Leo, hi Dan
05:13Hello
05:14Now you're both students, right?
05:16That's right
05:17So is there a culinary wizard or do you have a lot of takeaways?
05:20It's the pesto pasta spaghetti bolognese and that's about as far as I get so
05:26What do you think of spring roll egg?
05:29I think overall the wrapping is good
05:32In terms of the actual flavoring itself
05:34I think Dan was a big fan
05:35It was very well seasoned
05:36I could taste most of the vegetables in there as well
05:39And Leo, you think it retained its crispness?
05:41Yeah, I think it did
05:46It's now time for the diners to try spring roll B
05:50That's good
05:58Better taste and the outside is much crisper as well
06:02I mean, I don't really want them to be that crunchy
06:05I want them to be a bit softer
06:07Yeah, I'm team soft
06:12Chloe Rahel, vegetable spring roll B
06:16Well, you know how on long-haul airplanes you get the rolled-up towel
06:21Before you actually have...
06:22Oh dear, Chloe
06:23I'm already curdling, where's this going?
06:25Well, A was like that, a rolled-up towel
06:27But B, so crispy
06:29So delicious
06:30Loved it
06:31Oh, that's great
06:32On every level
06:34I love the filling
06:35But I would love for there to be a bit more of it
06:37It sort of seems to be
06:39Also quite to no knickers at this point
06:41No
06:42We can redress this balance
06:44I'm quite confident of that, Chloe
06:46Thank you
06:50Spring rolls are a variety of dim sum
06:53And originated in southeastern China
06:55They were first mentioned in writings from the Tang dynasty
06:59Dating them between the 7th and 10th century
07:02The original iterations included pungent ingredients
07:07Like onions, garlic and coriander
07:09To nourish qi
07:11The life force that many Chinese believe circulates through the body
07:15The rolls are traditionally eaten during Chinese New Year
07:20And symbolize wealth
07:21With their golden color and cylindrical shapes
07:24Supposedly echoing those of gold bars
07:27But which spring roll will strike gold in the restaurant?
07:33Diners
07:35It's time to tuck in to vegetable spring roll C
07:40Look at that crunch
07:44I feel like this one looks like the most flavor
07:48Definitely
07:50I can't lie for me, it's still be
07:52Now Essie
07:54Tell me what you think of spring roll C
07:57C is a little bit, we agree, oilier
08:00I would say the flavor is agreeable
08:03I think I would buy it
08:06But not on a special occasion
08:08When I'm coming back from work, too lazy to cook
08:12I wouldn't mind C
08:14So we need to find your star turn
08:16Not your everyday dish
08:17We need to find your star turn
08:19Okay
08:20Thank you
08:23So with all the spring rolls tasted
08:25It's time for the diners to decide the winner
08:30Diners
08:31It's time to vote for your favorite vegetable spring roll
08:35Will it be A
08:36B
08:38Or C
08:40While the diners cast their votes
08:42In the kitchen
08:43Chef Mike's got the lowdown on the supermarket secrets
08:46Of a spring roll
08:48Especially that all-important crispy wrapper
08:53That's a super crunch
08:54So how do supermarkets get that crunch?
08:58Essentially it's all about the wrapper
09:00Too thick and it becomes soft and soggy
09:02You want a nice thin layer of wrapper
09:05These are all wheat-based wrappers
09:08But the secret that the supermarkets use to get that extra crunch
09:12Is they introduce potato starch
09:14What it does is absorb that excess oil
09:17To really help keep the crunch factor in your spring roll
09:23As well as that crunch giving favorite potato starch
09:26Supermarkets also keep their spring rolls crispy
09:29By ensuring the filling is spun dry before it goes in
09:33You can see here with the waitrose one
09:36It's sticky
09:37But it's not wet
09:38Which is great
09:39So the next one here is Morrison's
09:41It's a little bit wetter
09:44So it becomes less crispy
09:46And then our final one here from Aldi
09:50Sticky but not wet
09:52So you've got a nice bit of crisp
09:54And as for the winner
09:55For me, it's too close to call
09:57It's going to be very interesting to see
09:59Which way the diners have voted
10:04In the restaurant
10:05The votes have been counted
10:07And it's time to reveal
10:08Our diner's favorite vegetable spring roll
10:13Diners
10:14Your votes are in
10:17And something most unusual has happened
10:20We have a tie
10:24Between vegetable spring rolls B
10:29And C
10:34Vegetable spring roll C is from Waitrose
10:40So that was our premium product in the selection
10:44But conversely
10:46Its tie-breaker
10:48Vegetable spring roll B
10:50Was from Aldi
10:51And it was the budget offering
10:54In the collection
10:57So in the battle of the spring rolls
10:59It's a joint victory
11:01For Waitrose vegetable spring rolls
11:03Priced at £2.90 for 216 grams
11:08And Aldi's vegetable spring rolls
11:10At £1.85 for 240 grams
11:14With Morrison's take-away vegetable spring rolls
11:18Coming in second
11:19Coming in second
11:20At £2 for a 220 gram pack
11:24Now, are there any spring roll C voters
11:27Who would switch
11:28To the budget option
11:30Rahel, you would
11:31Your hand shot up
11:33I don't see the point in paying double
11:36For something that's marginally better
11:38And I visited you when you were busily getting through
11:42And you were very pleased with it
11:45I absolutely was
11:46Thank you so much diners
11:48Bravo
11:50Coming up
11:52Chef Mike reveals the secret
11:54To perfectly sticky spare ribs
11:56Look at these beautiful ribs
11:58So soft
11:59So tender
12:00And the diners are left wanting
12:02When they tuck into sweet and sour
12:04It's not bad
12:06But it lacks the sharpness that I like
12:09Welcome back to the Taste Test restaurant
12:27Where we're sampling the supermarket equivalents
12:30Of the nation's favourite takeaway cuisine
12:33Chinese
12:34And we're asking our diners to decide
12:37Which supermarket offerings are worthy of gracing a table in Chinatown
12:41And which should never menace a table again
12:44For each course, three supermarket brands will be put to the Taste Test by our guests
12:51Diners, I'm going to give you two clues as to our next dish
12:56Firstly, please try not to eat it and get very sticky fingers
13:01Secondly, please don't be sparing with your critique
13:06It is of course
13:07Spare ribs
13:09For this course, mid-market supermarkets go head-to-head with a premium one
13:18I love a rib
13:19I love the flavours
13:21I love the stickiness
13:22So I'm quite excited to try these
13:24The options are M&S food mini spare ribs
13:28Tesco slow-cooked Chinese-style barbecue spare ribs
13:32And Morrison slow-cooked Chinese-style barbecue pork mini ribs
13:37Remember, the diners and Tom have no idea which supermarket brand is which
13:44I'm looking at B
13:46I like the colour on that
13:48Yeah
13:48Diners, it's time to taste spare ribs A
13:54In terms of the actual, like, taste and, like, flavour of the sauce, I think it's pretty good
14:02Man, you have left that clean on
14:04On the unisume budget, I'm not leaving anything
14:07Absolutely
14:09Mike, gentlemen, this looks as though it's going down very well, spare ribs, eh?
14:16Yeah, I mean, the marinade, sometimes you get a spare rib which is a little too sweet
14:20I thought this was just right
14:21Yeah
14:22And how was the pork?
14:23The pork was good, no doubt about it
14:25Looking for what to try and B and C
14:27They've got a tough act to follow
14:29Diners, it's time to tuck in to spare ribs B
14:36Yes
14:38Mmm
14:40Is it actually really nice?
14:43Bit too sweet, but I think that's what most people like
14:48Well, it looks like a pretty naked bone to me
14:53Should I be encouraged by that?
14:55I've thoroughly enjoyed it
14:57The texture for me was good
14:59Size, look, taste
15:01It's very beautiful, isn't it?
15:03This sort of deep red
15:05As soon as it was put down, I was like, yeah, that's a bit of me
15:07I sincerely hope that is not a bit of you or we're in quite a lot of trouble
15:13Diners, it's time to taste spare ribs C
15:19Mmm, okay, extremely soft, almost mushy
15:26The meat in B was a bit drier, although I prefer the sauce of B to C
15:32And nothing for mercy
15:35Alright, you and A get a room
15:38Sorry
15:40Now, I am ineffably excited about this table
15:46Because I think you met in the most magical way of any of our guests thus far
15:51Yeah, we were in the Dragon Ball team
15:53Oh, they're the most majestic things
15:55I've seen them gliding up the Thames
15:57They're not meant to be majestic, they're really scary
15:59Oh!
16:01So you've bonded over that
16:03And have you bonded over Chinese food as well?
16:06Oh, yeah, definitely
16:07We were fighting over the last piece of C
16:10C had a depth of flavor
16:12And it tasted wonderful
16:14Oh, gosh
16:15Well, I'm hugely uplifted by that
16:17Diners, it's that time to vote for your favorite spare ribs
16:24A, B, or C
16:28In the kitchen, Chef Mike is investigating how our supermarket spare ribs have been prepared
16:35So these are currently going down a storm in the restaurant upstairs
16:38And I think the reason for that being is this is being cooked already for probably 10, 12 hours maybe
16:45So the meat goes super soft and almost falling off the bone
16:49All three supermarkets slow cook their ribs first
16:53Then a marinade is added afterwards
16:55Either straight into the packaging like the M&S version
16:58Or in a separate packet like Tesco and Morrison's
17:02Mike's going to demonstrate how to deliver a soft and juicy spare rib
17:08So I've just got a rib of pork here
17:10I'm just going to cut it into individual ribs
17:13I'm also going to go for a two-stage process with my ribs as well
17:17To recreate the supermarket two-step process
17:21Mike first cooks the ribs in spiced liquor
17:24Made with some of his favorite ingredients
17:27And for some real authenticity
17:29Some Chu Hao
17:30Which is like a garlic ginger paste
17:33Some Chinese rose wine
17:37This gives it a real almost floral touch
17:40The ribs are then cooked in the liquor until the meat is tender
17:46I'm going to take the ribs out the liquor now
17:52And then reduce down this liquid to make our glaze
17:59The glaze replicates the sauce the supermarkets provide with their ribs
18:04Mike then uses the air fryer for 10 minutes to finish the dish
18:09All right, these smell done
18:11Look at these beautiful ribs
18:13The meat is so soft, so tender
18:18I mean the supermarkets do it well
18:21But seriously, you're not going to see me for a while
18:25Mmm
18:27Back in the restaurant, the results are in
18:32Dear diners
18:34We have a clear winner
18:37It is spare ribs
18:41A
18:45Which is from Tesco
18:50Rahel, I know you had a particular passion for these spare ribs
18:56They were the most tender
18:58And just made me happy
19:01So in the battle of the spare ribs
19:05Tesco slow-cooked Chinese-style barbecue spare ribs
19:09Is in first place
19:11At £5.40 for a 400 gram pack
19:14Morrison's slow-cooked Chinese-style barbecue pork mini ribs
19:19Is second at £4.25 for 400 grams
19:24And M&S Food mini spare ribs
19:27Comes in third
19:28At £5.50 for a 300 gram pack
19:31We've got to keep going guys
19:36Because obviously we're doing a lot of dishes
19:38In a very short space of time
19:40So we need to keep pushing, please
19:43Well lovely diners
19:46Now I've got to know you a little bit
19:48I can attest
19:49You are much more sweet than sour
19:52Which is a whopping great clue as to our next dish
20:00But there's a twist
20:02One of these dishes is not all it appears
20:10This round is a battle between the mid-market supermarkets
20:14So our next course is sweet and sour
20:18It's got to be one of the nation's favourites, right?
20:21It's such an indulgent dish
20:23It's almost, it's a comfort food for me
20:25The sweet and sour dishes are
20:28Co-op sweet and sour chicken with egg fried rice
20:31Sainsbury's sweet and sour chicken with egg fried rice
20:35And the product with a twist
20:37And the product with a twist
20:38Tesco plant-chef sweet and sour no chicken and rice
20:42Oh, thank you
20:44You're welcome
20:45Okay
20:46Interesting
20:48B is nuclear
20:51B looks like you turn the lights out
20:53It'll glow in the dark
20:57Diners, it's time to try sweet and sour dish A
21:05Van, Ethis
21:06Hi
21:07Wheaton, sour dish A
21:08What do we think so far?
21:10It's not bad
21:12But it lacks the sharpness that I like
21:14I'm just wondering whether it's because we struggled to find a pineapple in that one
21:19So in the real sauce you'd have, you'd have pineapple juice
21:22Vinegar
21:23Vinegar
21:24Yeah
21:25So you would expect a bit more of a tang
21:26Yeah, no tang in that one
21:28Oh, give us a tang B
21:31I'll come back and hopefully we'll be tang full
21:34Yes, please
21:38Diners, it's time to taste sweet and sour B
21:43I think the chicken's a bit dry though
21:45But it has got a bit more flavour
21:47I think
21:50Chloe, sweet and sour B
21:52I can see pineapple here
21:54Yes, it's actually present
21:55The chicken was less good than A
21:58The chicken is so very dry I couldn't even finish my sentence
22:03All right, duly noted
22:08Can sweet and sour C deliver the flavour and texture the diners are looking for?
22:14A slightly more sour flavour to the sauce
22:17Yeah
22:18Yeah
22:19The C gets my vote
22:20Yeah
22:21Oh, now, Jed
22:22That's the cleanest plate I've seen all day
22:25What is the merit of C?
22:27I think first of all it was a quality of rice
22:30And there was a certain smokiness I thought to the meat which was quite nice
22:33And what about the sauce?
22:34On that one they've got the tartness has actually gone through on that
22:38Clear winner
22:39Very clear winner
22:40And unusually we all agreed
22:42Diners, it's time to vote for your favourite sweet and sour
22:48Will it be A, B or C?
22:52Coming up, the results of our sweet and sour test
22:57Diners, I feel like amping up the jeopardy
23:01And the secrets of beef in black bean sauce
23:05It's a juicy succulent piece of meat
23:07Welcome back to the taste test restaurant where we're sampling some of the nation's favourite Chinese foods
23:28Our wondrous diners are voting for an absolute classic
23:33But before I reveal their verdict, Mike is going to reveal the secret to a super sweet and sour sauce
23:42In the kitchen, Mike's about to inspect the dishes the diners are voting on
23:47They are co-op sweet and sour chicken with egg fried rice
23:51Sainsbury's sweet and sour chicken with egg fried rice
23:54And the product with a twist
23:56Tesco plant chef sweet and sour no chicken and rice
24:03So our diners are up in the restaurant and they're searching for the pineapple in these dishes
24:07And it's often used in recipes to give you that tang and that sweetness
24:11So let's have a little look what's inside this co-op one
24:14You've got 3% pineapple
24:16And then you've also got pineapple concentrate as well
24:18So they've gone hard on the pineapple in this sweet and sour
24:21So looking at the Tesco option
24:23We have got pineapple concentrate
24:25But no actual chunks of pineapple
24:28And then Sainsbury's
24:31So there's chunks of pineapple in this one
24:33And also pineapple juice
24:35For me, personally, no pineapple
24:39Never pineapple in sweet and sour or pizza
24:41Ooh, controversial, Mike
24:44Mike's own recipe for sweet and sour sauce gets the tang without pineapple
24:50I like to do equal quantities of vinegar to sugar
24:53To give you a real nice balance between sweet and acidity
24:58He whisks in tomato paste
25:00And then a slurry of corn flour and water are added to thicken
25:04You see how quickly that's come together to that almost thick gelatinous sauce
25:09In goes seared chicken and vegetables
25:12And the final touch is a dash of soy sauce
25:15For me, this is proper sweet and sour
25:22And most importantly, not a single pineapple in sight
25:26Back in the restaurant, the results are in
25:34Diners, I'm going to go in reverse order this time
25:38Because I feel like amping up the jeopardy
25:40In third place is sweet and sour A
25:49Which is Sainsbury's Chinese sweet and sour chicken with rice
25:54In second place is sweet and sour B
26:00Which is co-op sweet and sour chicken with egg fried rice
26:04In first place is sweet and sour C
26:11Which is Tesco plant chef sweet and sour
26:16No chicken and rice
26:19And that won a staggering nine of your votes
26:23So in the battle of the sweet and sours
26:27The winner is Tesco plant chef sweet and sour no chicken and rice
26:34At £3.50 for a 400 gram pack
26:36In second place is co-op sweet and sour chicken with egg fried rice
26:41At £3.65 for 400 grams
26:44And last is Sainsbury's sweet and sour chicken with egg fried rice
26:49At £3.30 for a 400 gram pack
26:52On this occasion it's the vegan option from Tesco
26:56Made with soya protein that took the sweet and sour crown
27:01Now our delicious Tai Chi table
27:04The pieces fooled you Jed
27:07The pieces fooled me
27:08Can't fault it
27:09Would go there tonight and buy another
27:11I say that's tremendous news
27:14Thank you Diners
27:15I'm shocked that Tesco sweet and sour plant-based won the day
27:24Like wow
27:26Shows you just how far plant-based food has come
27:29Diners, one of the most glorious things about Chinese food
27:34Is the smorgasbord, if I'm allowed to mix my cuisines, of flavour
27:39And with that in mind we're going to leave the picancy of sweet and sour
27:45And embrace the earthiness of black bean
27:49Yes
27:50It is beef in a black bean sauce
27:56This round sees premium supermarkets take on a mid-market one
28:04We're on the beef and black bean course
28:06It's a nice generous portion
28:09The diners choices are
28:11Waitrose beef in black bean sauce
28:14M&S food beef and black bean
28:17And Morrison's takeaway beef in black bean sauce
28:22Straight away
28:23Mmm
28:24A looks a lot more appealing
28:26Diners, it's time to taste beef in black bean sauce A
28:32Oh my god, that's delicious
28:36The beef, it is so soft
28:39I'm gonna have seconds
28:41Do you mind if I come and menace your cherry blossom?
28:45Of course
28:46It looks very pretty, I have to say
28:49Mmm
28:50Yes
28:51And it also tastes amazing
28:53The water chestnuts, it might give a special flavour to the dish
28:56The peppers are perfect
28:58Oh, this is wonderful news
29:02Will beef in black bean bee get such a rapturous reception?
29:11Dan, Leo, what do we think of bee?
29:15Well, what's interesting actually, I've never had this dish
29:18Ah!
29:19Never
29:20So it's very...
29:21Yeah, yeah
29:22Virgin, I say
29:23So I've been shocked about how good it is
29:25I thought the beef was amazing in both
29:27But what I would say is that I quite liked the green peppers in A
29:30I'd say B could be improved by having the green peppers as well
29:34I think that would just take it to another level
29:36The next level
29:37Chinese black bean sauce gets its distinctive taste from fermented soybeans known as Dou Qi
29:47Originating from South Central China, Dou Qi has been around for 2,000 years
29:53It's highly prized for its rich flavour and long shelf life
29:57It's also used in traditional Chinese medicine, including as a treatment for the common cold
30:03In the history of the Han people written in 76 AD
30:07The scholar Ban Gu reported that two of the wealthiest men in the land were Dou Qi merchants
30:15Over time, a sauce made from these beans became popular in the southern Cantonese region of China
30:21Before spreading across the world
30:25But will it be flavour of the month with the diners?
30:28Diners, it's time to try beef in black bean sauce, C
30:39Beef's overdone
30:40Yeah
30:41Yeah
30:42And there's no green peppers
30:45Effie, Ban
30:46Hi
30:47Tell me about C
30:49C
30:50Unfortunately is our least favourite
30:53Really?
30:54This to me is a bit dry
30:56Yes
30:57Not enough black bean sauce
30:58Yes
30:59The other thing we noticed is that the beef is slightly tough
31:03Disappointing, it's one of my favourite dishes
31:05Oh no
31:07Dear diners, please now vote for your favourite beef in black bean sauce
31:13A, B or C
31:16In the kitchen, Mike wants to take a closer look at the dishes to see why the diners are finding some of the meat tough to chew
31:27I think beef in ready meals is definitely a common problem
31:31Now, how you cut it is very important
31:35You can see here with Waitrose, it's very thick
31:39And you can see where there's some parts where it struggles to pull
31:42If you compare that to Morrison's, again, this is a little on the thick side
31:50But, not a bad pull on that beef
31:54Coming to the M&S one, you can see it's much thinner
32:00It's quite tender to touch
32:03And I know the diners are enjoying this one upstairs
32:07Mike has a chef's trick for making beef more tender when cooking Chinese recipes
32:14What I do with it is an old technique called velveting
32:19And basically, all you're doing is adding bicarb soda and water to it
32:24You want equal quantities of bicarb to water
32:28So you almost want to massage it
32:32The bicarbonate of soda relaxes proteins in the beef
32:37Which helps it to retain its moisture
32:39Mike leaves it to tenderize for 10 to 15 minutes before rinsing it off
32:45And then we can get it cooked up
32:47A quick flush in the pan over high heat
32:50And the beef is ready
32:53So the velveting with the bicarb soda helps it retain its moisture
32:58And it pulls
33:00It's a juicy, succulent piece of meat
33:07Back in the restaurant, the results are in
33:11Dear diners, we have the most colossal victory of the day
33:18All but one of you voted for this beef in black bean sauce
33:23It is beef in black bean sauce
33:26A
33:32And that particular one is from M&S
33:38In the battle of the beef in black bean
33:41It's a premium victory for M&S food, beef and black bean
33:45At £5.50 for a 350 gram pack
33:49In second place, it's Morrison's Takeaway beef in black bean sauce
33:54At £4.25 for 400 grams
33:58And in last place, it's Waitrose beef in black bean sauce
34:02At £4.95 for a 350 gram pack
34:06Now, as I say, this was almost unanimous
34:12All but one voter
34:14So who is the lone diner who went for beef in black bean sauce B?
34:19Oh, Dan, that's my boy
34:25Yeah, I've never had it before
34:27Well, I'm so happy that we were part of this with you
34:31Thank you diners
34:32Coming up, it's time for everyone's favourite, crispy duck pancakes
34:41Mmm, that look crispy
34:43And chef Mike goes quackers over one supermarket bird
34:48I want a nice soft meat
34:50Just pulls apart at the slight touch of your fork
35:10Diners, our final course is pancakes
35:15Duck and pancakes
35:19This final round is a battle between a brand leader
35:26Versus budget and premium supermarkets
35:29Is it a Chinese without duck pancakes?
35:31No, never
35:32It's not, is it?
35:34The options are Gressingham Crispy Duck
35:38Aldi Crispy Aromatic Half Duck
35:41And M&S Food Crispy Aromatic Half Duck
35:44Each portion comes with pancakes and hoisin sauce
35:49Wow
35:51See, that look crispy
35:56Oh, A is a masterpiece of duck
36:01Just basically falls apart
36:03Diners, it's time to tuck in to crispy duck pancake A
36:10Mmm, it's quite nice and soft
36:17It's not too dry
36:18I think I'm gonna clean up my plate
36:20I've only finished it
36:21Two huge mouthfuls
36:25Leo
36:27Not even a hint of hoisin left with pancake A
36:31It was good, the duck had good like crispy skin
36:34Sauce was decent as well
36:36So I really enjoyed it
36:37Oh, fantastic
36:38Honestly
36:39Fantastic
36:40Literally, I think someone could say
36:41Oh, that was my Chinese takeaway
36:42And I'd believe them
36:43Boys, I'm gonna cartwheel away
36:45Well, actually I can't cartwheel
36:46But I am going to skip away
36:48That's real
36:49It's real
36:51But will crispy duck pancake B also have the diners dancing for joy?
37:01Jojo
37:02Hi
37:03Tell me what you think of duck B
37:04I think it could have definitely been a bit softer
37:08Really?
37:09Josh, what about the other elements of B?
37:12I feel like the sauce was great
37:14Nice and sweet
37:15But obviously the meat not being soft enough slack
37:18That's what makes me prefer A over B so far
37:22It was a lot of effort to try and shred it
37:25Yes, actually it's the only one you've got here that's not fully shredded
37:29No, exactly
37:30Need his muscles
37:35The diners may be unsure about crispy duck pancakes B
37:39But the origins of this classic dish are firmly woven into Chinese history
37:46Earliest mentions of roast duck appear in Chinese texts in the late 13th century
37:52In 1403, when the Ming dynasty Yongle Emperor moved his capital to Beijing
37:58The tradition of roast duck went too
38:01Chefs in the city developed sophisticated ways of roasting duck in wood-fired hanging ovens called gualu
38:09It was during the Ming dynasty that the dish developed some of the elaborate serving methods we know today
38:16But will crispy duck C go down in history with our diners?
38:21The pancake
38:23It's too brittle
38:25I think for me
38:27The sauce flavour is so overpowering in garlic
38:30Not very nice at all
38:31And C
38:33Looked like
38:34It's been singed to death
38:36But once you take away the pancake and you just have the duck
38:39Actually the duck
38:40The duck is good, yeah
38:42My dear diners
38:44It's time to vote for your favourite crispy duck
38:48A
38:49B
38:50Or C
38:52While they vote
38:54Chef Mike wants to get under the skin of the three different duck halves
38:59What I look for in a crispy duck is a beautiful crisp skin
39:04And I want a nice soft meat and just pulls apart at the slight touch of your fork
39:10So I'm going to start with Gressenum, which is a brand leader in duck
39:14It's a small duck
39:16And that's a challenge because it's hard to keep that moisture in there
39:20You can see here
39:22There's patches which have started to crispen
39:26But I'd be expecting a little bit more crispy
39:29It's nicely pulling
39:31I'd like it to be a little bit softer
39:33Duck sold in the UK can come from all over the world
39:38What about our ducks?
39:40It's coming from Thailand
39:42So that's how Gressenum are keeping the cost down here
39:45Because it's much cheaper to bring in poultry from Thailand
39:48Looking at the Yaldi duck
39:50The skin is a little bit crispy
39:53But you can see the fat level in this duck
39:55Is much greater than that first one
39:58It's a lot juicier to be fair
40:01You can see here
40:03This one is produced using Chinese duck
40:06Again, it's all about keeping that cost down for the supermarket
40:10So coming to the M&S
40:12Now this looks burnt
40:13But it's just the spices that they put on the outside
40:16This has crispened up
40:19Probably the best crunch out of all of them to be fair
40:22How does it pull?
40:24It's a little bit drier
40:26So let's see where it is from
40:29This is made in the UK
40:31That's a big tick for me
40:33So which crispy duck will get a big tick from the diners?
40:37Upstairs, it's results time
40:40Diners, your votes are in
40:44And in reverse order
40:47With no votes
40:49Crispy duck C
40:52From M&S
40:55In second place
41:00Crispy duck B
41:02From the brand Gressingham
41:06And in first place
41:11With a whopping 13 votes
41:14Really most of you
41:16Crispy duck A
41:18From
41:19Aldi
41:21In the competition of the crispy ducks
41:27For crispy ducks
41:28It's victory for
41:29Aldi
41:30Crispy Aromatic Half Duck
41:32At 6 pounds 49
41:34For 570 grams
41:36In second place
41:37It's Gressingham Crispy Duck
41:39At 8 pounds 70
41:40For 570 grams
41:42And in last place
41:44It's M&S Food
41:46Crispy Aromatic Half Duck
41:48At 12 pounds 50
41:50For 750 grams
41:51Which also comes with cucumber and spring onion
41:55And with that
41:58Our Chinese feast draws to an end
42:01It's been absolutely brilliant
42:05With your rich, complex, elegant feedback
42:09Farewell my lovely diners
42:11The taste test restaurant is closing up for the night
42:20After a wide range of winners from the supermarkets
42:24What a taste test
42:26I feel as though my diners and I have scaled the great wall of Chinese food
42:31So that you know what to put into your basket
42:33The next time you take your taste buds east
42:37Confucius says
42:39Stop eating when 7 tenths full
42:42Well I'm afraid we're a little bit more than that
42:45But crucially
42:46We're 10 tenths full
42:48With Savvy Shopping
42:50Goodnight
42:54Next time
42:55Oh gosh
42:56It's beautiful
42:57Our diners tuck into supermarket versions
43:00Of the nation's favourite takeaway foods
43:03Storm bear
43:04But will they deliver on flavour?
43:06Now that is how a popcorn chicken should taste
43:08Or be a fake away flop
43:10Oh no
43:11That's not for me
43:12Quite accurate isn't it?
43:13Yeah
43:14Quite accurate isn't it?
43:15Yeah
43:16That is not for me
43:19It's not for you
43:21It's just a good idea
43:23It's worth it
43:25We have no idea
43:26We have any other way
43:27We have no idea
43:28You can see it
43:29They have no idea
43:31Transcription by CastingWords
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