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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 pass 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
00:38helping our diners discover which products pack a flavor punch i want to lick the plate
00:46and which missed the mark that's disgusting as we find out which supermarket favorites really offer
00:54good value for money with that bigger saving who would go for the bargain oh while in the kitchen
01:03chef mike reed is on a mission 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 one more secret up their sleeve
01:16to help you decide where to spend and where to save for the sake of saving a few bob i would
01:22definitely make the switch
01:24this time the taste test restaurants serving up fake aways service from halloumi fries to cookie dough
01:34dessert oh my gosh it's beautiful stuffed crust pizza to peri peri sauce oh no quite accurate isn't it
01:44but which will deliver on flavor now that is how a popcorn chicken should taste and which will be sent
01:50packing and with the inflated crust look at this sponginess kids could jump on out of a birthday party
01:55i'm tom reed wilson and welcome to the taste test restaurant today we're looking at what some people call
02:13fakeaways those ingenious supermarket foods that give us the taste of the takeaways we know and love
02:22the restaurant is about to fill up with diners all eager to discover if they can get that takeaway taste
02:29without spending a fortune and downstairs in the kitchen super chef mike reed is prepping for service
02:39today is all about fake aways we need to make sure we deliver we need to be fast we need to be
02:44accurate and we need to give them some delicious food yes chef let's do it come on so whilst mike and his
02:51team prep the food our taste test diners start to arrive oh boys and first through the door three
02:59takeaway loving darts players and two sisters who work in hospitality you must be twins you're so alive
03:06yeah identical oh i see you followed by a couple of time poor doctors and a pair of busy parents hello jennifer
03:15hi rob oh you look so chic next a foodie family where dad does the cooking and finally four shift working
03:24police officers with a fondness for fast food oh hello bobbies come in make yourselves comfortable i know
03:33you've been particularly busy the diners will be presented with five dishes tasting three options
03:42from leading supermarkets each time after every course they'll vote for the one they like the most
03:49dear diners welcome we're about to embark on a feast of fabulousness and we're going to begin
04:00with a stupendous starter which is totes verse as i think people say these days because it's as delicious
04:09as an appetizer as it is as an accompaniment it's halloumi fries
04:22in a clash of premium versus mid-range supermarkets our diners will taste three varieties of halloumi fries
04:29all coated in breadcrumbs each offering is labeled either a b or c
04:35but neither the diners nor tom will know which one is which being sampled tonight in no particular
04:44order are waitrose vegetarian halloumi fries mns food halloumi fries and sainsbury's takeaway halloumi
04:52fries service please thank you very much oh wow we definitely over ordered
05:00there's something particularly unique about halloumi cheese and before the diners tuck in
05:08chef mike's going to explain what that is so for me halloumi is all about the squeak and that comes from
05:14having dense milk proteins called casein and what that does when you eat it is it gives you that squeak
05:21that feel against the enamel on your teeth you know that that bite that texture that is just so synonymous
05:28with halloumi so the science of the squeak has been solved but which plates will be left squeaky clean
05:35at the end diners it's time to taste halloumi fry a
05:46i'd like a little bit more halloumi taste but a was good hello rob hello jennifer
05:52hello tom yours has vanished i'm really heartened by that really good that's the second one she's had
05:59as well do you perhaps slightly disagree here because not very much of yours has gotten wrong
06:04well i'm saving for b and c but i had one and a half of a already and i did like it is this something
06:09the kids go for are they into halloumi fries would until they bit into it and realized that it wasn't
06:14like chicken but no a was good a fairly positive start for a but what will our doctors make of halloumi
06:22fry b the batter is thicker yeah it's less salty than a so i was eavesdropping it was awful but i do
06:33want to prove you about halloumi fry b had a strong bite right it did the only thing i would say is that
06:41the cheese perhaps wasn't as free as it could have been so i usually like a little bit of a slight
06:47melt you want your halloumi to run the gamut don't you i do i do i really do i like those high
06:52expectations finally it's on to halloumi fry c it's not as oily as me which is good see i think it's got
07:04the best halloumi taste julie jill identical twins i'm very curious to see whether you have
07:12identical palettes and identical reactions to halloumi fry c we seem to on this i thought
07:19c looked really nice when it came down to it but no it's disappointed that one has yeah definitely
07:24just an even taste of halloumi really no saltiness the coating's crispy it's got texture to it okay
07:31so there is some medicine yeah but i suppose we want the halloumi yes let it down in a halloumi fry
07:38we do want the halloumi to be the star line fold me and i wouldn't know that was halloumi oh gosh
07:45with all three fries sampled our tasters must decide the winner diners it's time to vote for your
07:53favorite talloumi fries will it be a b or c and while they make up their minds in the kitchen chef
08:04mike wants to find out why the diners found such a huge difference in texture between the three products
08:10tasted so just seeing these coming out the oven now you can see the difference in the color of the mns
08:17versus the sainsbury's and waitrose so let's have a closer look starting with the mns the cheese is
08:22100 percent halloumi they haven't used any other cheeses in there which is great
08:30you get that squeak instantly you feel it on your teeth it's exactly what you want it's
08:36that perfect halloumi bite so let's have a look at the sainsbury's offering now
08:39which unlike mns uses a 50 50 blend of halloumi and a greek style cheese it's a slightly different
08:48texture the halloumi squeak is there but nowhere near as prominent as with mns and you know what
08:55i don't mind it it's not wrong it's not a shortcut halloumi can set and go cold quite quickly and go
09:00quite rubbery so maybe they've done that so that you know by the time you get to your last fries in the
09:05pack they're still as good as the first one which is quite smart really let's have a taste of waitrose
09:10which again is a 50 50 mix between halloumi and a greek style cheese so they've gone with the same
09:16approach as sainsbury's and it gives you that same sort of mouthfeel and i think it's a smart way of
09:22giving you a really good consistent product the whole way through the packet it's going to be really
09:27interesting to see which way the diners go on this will it be the 100 halloumi or will it be the 50 50.
09:32well we're about to find out as back in the restaurant tom has the results
09:41diners your votes are in and this is most unusual because we have a tie between halloumi fry a
09:51and halloumi fry b
09:54halloumi fry a is from mns halloumi fried b is from sainsbury's tie break winners so in joint first
10:09place is the most expensive and the one product to use only halloumi cheese mns food halloumi fries
10:16which also comes with a sweet chili dip costing four pounds 50 for a 200 gram pack and sainsbury's
10:23takeaway halloumi fries which uses a blend of halloumi and greek style cheese costing three pounds 50 for
10:30204 grams coming in third is the cheapest which is also a blend waitrose vegetarian halloumi fries at
10:38three pounds for 200 grams now i am going to queer the pitch ever so slightly because there is a marked
10:49difference in price mns's halloumi fry is a third more expensive than sainsbury's who voted for a lloyd you
10:59did would you change fries for the sake of your wallet i've eaten a lot of halloumi fries tom and buy cheap you buy twice
11:10well it's quite a sage piece of advice isn't it diners thank you
11:18coming up chef mike turns up the heat on supermarket stuffed crust pizzas the crust just it almost doubles
11:26triples in size here and will the diners be spitting feathers over popcorn chicken it was a bit spongy
11:32squidgy now that's not an adjective you want anywhere near chicken is it
11:46so welcome back to the taste test restaurant three quarters of us are more conscious of our spending
11:58on takeaways and meals out so the supermarkets have stepped into the breach with a tantalizing
12:05array of foods designed to give us the taste of takeaways at home but which ones are worthy of our
12:13hard-earned money to help us find out a troop of taste testers are blind testing dishes from leading
12:21supermarkets and it's time for their next cause dear diners dean martin once sang when the moon hits your
12:32eye in the manner of our next dish that's amore it is of course pizza but is it amore plus plus plus
12:45if it comes with a stuffed crust
12:53one minute till they're going in the oven in this round one mid-range and two budget supermarkets
12:59stuffed crust pepperoni pizzas are going head to head but neither the diners nor tom will know which
13:07is which the main courses they'll be testing are lidl's chef select take away stuffed crust pepperoni
13:14overload aldi's carlos take away stuffed crust double pepperoni pizza and morrison's the pizza deal
13:21punching pepperoni fully loaded stuffed crust
13:26service
13:33see he's appealing to me it's so symmetrical circular it's a pizza
13:40diners time to taste stuffed crust pizza a
13:52the pepperoni isn't quite nice and salty i don't like the stuffed cheese
13:59you know what i absolutely love about this table is that this is not an unusual sight this is the
14:05norm for you guys to dime as a family isn't it what do you think about pizza a jasmine the crust
14:12is not really for me on pizza a because of the filling yeah the cheese is very strong for me
14:19and it's a bit hard
14:24so what will the diners think about pizza b
14:27it's got a nice undercarriage stone baked i believe bees are cheaper pizza definitely i agree
14:34my darts players has pizza b hit the bullseye no not it's got a bit of an artificial aftertaste and
14:42it looks like it's been chucked on by a croupier as well so presentation wise it's not the same as
14:46the others yes we don't want that that's unbridled chaos isn't it pure chaos and with the inflated crust
14:53look at this sponginess oh gosh it's good jump on at a birthday party pizza b may be falling short of
15:00the mark for these darts players today but this doughy delight has been tickling taste buds for
15:06centuries whilst there's evidence the ancient romans of pompeii ate a former flatbread with various
15:14toppings nearly 2 000 years ago it wasn't until tomatoes started to be used in italian cooking
15:21in the late 17th century that a more familiar form of pizza emerged but it's claimed that we have america
15:28to thank for pepperoni pizza as this spicy sausage was created in the usa in the early 1900s and by
15:36the mid 20th century was being used as a pizza topping and finally in 1995 u.s fast food giants pizza hut
15:45were the first big chain to launch the concept of a stuffed crust pizza with the help of one surprisingly
15:52familiar face telling us how to eat it good we eat our pizza the wrong way crust first
16:03back in our taste test restaurant will stuffed crust pizza see trump the others
16:11pepperoni tastes way cheaper on c especially compared to a because a the pepperoni was really
16:16good hello my beloved bobbies i'm quite nervous of coming to you because you have an existing love
16:23affair with stuffed crust pizza don't you i really do tom yeah and is c living up to your expectations
16:30controversy on this table c is the winner for me oh we're all a bit split on this table oh emily
16:37so for me they all have different strengths so i like the pepperoni best on a the dough best and b and
16:44then the stuffed crust best on c so it's a bit of a oh gosh with all three pizzas sampled a winner must be
16:53chosen diners it's time to vote for your favorite stuffed crust pizza will it be a b or c
17:06whilst our diners decide chef mike takes a closer look at our supermarket offerings
17:13which are all sold with the dough par baked with a stuffed crust pizza it's all about the dough i want
17:20a nice even crust all the way around nicely sealed so you don't lose any of that beautiful cheese in
17:26it but mike thinks there may be some issues with each of the pizzas starting with morrison's which he
17:32believes may have been overcooked in the production process you can see that this is being par baked
17:38before and they've ballooned the pizza in the middle as you then cook that for the second time
17:44may dry out a little bit so i would like to see less of a rise in the middle of the pizza here
17:50with audi you can see they baked it less than with the morrison's one so for me that's a good thing
17:57however the crust i've got issues with it almost doubles triples in size here you've lost a big
18:04portion of your pizza there and that's a big shame and finally on to little which like the morrisons
18:11mike feels may have been par baked for too long with little you can see again it's ballooned a lot
18:18it's been baked a little bit too far for me for my preference if it's ballooned already it's gonna
18:23overcook by the time you cook your pizza at home you've got some really big gaps as well and that's a
18:29worry because your cheese could leak out as it cooks which is a shame because if you buy stuff
18:34crust it's all about the filling right some strong views from mike but will our taste testers agree
18:44dear diners your votes are in and have been counted and we have what i can only describe as a runaway
18:52winner it is stuffed crust pizza a and this is from aldi
19:08so in first place is aldi's carlos takeaway stuffed crust double pepperoni pizza which is the only pizza
19:16mike feels hasn't been over baked during the production process and at four pounds 15 for
19:21six hundred and ninety one grams is also the cheapest tied in second place with just two votes
19:28each a lidl's chef select takeaway stuffed crust pepperoni overload also at four pounds 15 for a
19:35smaller 605 grams and the most expensive morrison's the pizza deal punching pepperoni stuffed crust at five
19:44pounds for 607 grams
19:46well i must tell you that the pizza that you overwhelmingly chose was the cheapest of the three
19:57so dear diners you found a great pizza but crucially in this instance a great bargain bravo diners
20:07so in our tester's opinion you don't have to spend a lot of dough for a good stuffed crust pizza
20:14and with the team back at work in the kitchen it's time to find out what's next on the menu
20:21dear diners our next course is those little nuggets of deliciousness popcorn chicken
20:29yes but will it pop for your palate we shall see
20:41this round is a competition between a leading brand and two mid-range supermarkets
20:48and the diners will taste three options including morrison's takeaway southern fried chicken pops
20:55sainsbury's takeaway southern fried breaded chicken pops and chicken puppets from the brand sfc
21:02which stands for southern fried chicken let's get this out nice and quick please
21:08hello thank you very much thank you that'd be definitely the best looking and we've got an
21:12interesting color scheme going on here
21:13it's like a chicken paste the flavor is actually not too bad it's just the texture
21:32not a great start will our foodie twins like them any better popcorn chicken
21:39a don't know what to say oh no it was a bit spongy squidgy oh dear now that's not an adjective
21:46you want anywhere near chicken is it spongy you want a chunk of chicken don't you yes we do it doesn't
21:51look like real chicken oh gosh some underwhelming feedback on a but will our next offering fare any
21:59better what when she can be here we go
22:02so jen rob tell me about b better than a for sure and what about the casing had more flavor
22:16had more texture crispier just wanted to have another one right after eating it
22:22and finally it's on to option c
22:24now that is how a popcorn chicken should taste c is lovely the crunch is crunching everything
22:35the pop is popping a strong start for c but will it be a positive prognosis from our doctors as well
22:43jenny popcorn chicken c it was a burst of flavor it's got a nice kind of crunchy outer coating
22:50a little bit peppery so the richness of color is born out in flavor it is with all three popcorn
22:58chickens tasted the diners must decide which they like the most diners please vote for your favorite
23:06popcorn chicken a b or c
23:10coming up mike reveals some meaty supermarket secrets so i can see straight away from cutting
23:23through this that this isn't a chicken piece it's formed chicken and which peri peri sauce will feel
23:30the heat from our diners oh it's like sea water you can have aquarium fish in it
23:52welcome back to the taste test restaurant where we're tasting some of the supermarket's best versions
23:58of takeaway foods and our diners are trying one of the nation's favorites but before i reveal the
24:06results chef mike is going to reveal the secrets of popcorn chicken in the kitchen mike's taking a
24:16closer look at the three products our diners have tasted and these are morrison's takeaway southern fried
24:22chicken chicken pops sainsbury's southern fried breaded chicken pops and brand sfc chicken poppets
24:32our diners expressed strong views on the texture of the chicken so mike is going to dissect each one
24:38before it goes into the oven to find out why that might be starting with sfc
24:44so i can see straight away from cutting through this that this isn't a chicken piece it's not a breast
24:53or a thigh it's formed chicken what they do is basically they take the chicken and they blitz it
24:59into a paste essentially and then they shape it into these balls to make the popcorn chicken by doing
25:05it this way it would give you a very different bite a different mouthfeel it'll be much softer
25:10on the palate once you start to eat it next it's morrison's this chicken like the sfc product has also
25:18been pre-cooked using formed chicken but there's one noticeable difference if i look at the package
25:25it says made with 100 chicken breasts and chicken breast dries out quite easily it's the driest part of
25:31the chicken and this is already cooked a little bit overcooked which is why you can see the breakdown
25:37in the chicken in the middle and those almost wiry texture now by the time you reheat this and
25:43cook it for a second time i'm worried it's going to be quite dry and finally it's sainsbury's which
25:50is the only one of our three products that doesn't pre-cook the chicken during the production process
25:57they've opted for chopped and shaped chicken pieces you can feel that texture straight away because
26:03you've got the raw meat in there you know you've got the little bits of chicken for me it's a very
26:09smart way of doing it because they're not cooking it twice so you should end up with quite a succulent
26:16popcorn chicken so it's gonna be really interesting to see if the diners choose the one that's been
26:20cooked once or if it's one of the ones that have been cooked twice well we're about to find out
26:26as back in the restaurant our testers have made their decision dear diners your votes are in and we
26:36have a very clear winner with 75 of your vote it's popcorn chicken c which is from sainsbury's
26:51so in the battle of branded versus supermarket popcorn chicken the runaway winner is our cheapest
27:00option and the only one not to have pre-cooked chicken inside sainsbury's takeaway southern fried
27:06breaded chicken pops costing 98p for 190 grams in second place it's the most expensive morrison's
27:15takeaway southern fried chicken pops priced at three pounds for a much larger 500 gram pack
27:22and trailing in third with no votes at all brand sfc chicken poppets at one pound for 170 grams
27:34well diners once again you have a clear victor and a bargain so a stonking bravo
27:44another win for the cheapest option proving a higher price doesn't always mean better taste
27:50diners i like it when things get a little bit spicy so i'm going to turn up the temperature in
27:59the restaurant now with a condiment with a kick peri peri sauce
28:05the name peri peri is widely believed to come from the east african word pili pili which simply means
28:15pepper in swahili it's understood to have originated in mozambique sometime in the 15th or 16th century
28:24when portuguese colonists introduced chilies to the country for the first time locals soon began mixing these
28:32chilies with other newly introduced ingredients such as lemons olive oil and garlic and thus peri peri
28:39sauce was born centuries later its popularity spread into neighboring south africa where a chain of well
28:47known chicken shops emerged in the late 1980s in 1992 the first nando's restaurant opened its doors in west
28:55london and it's safe to say the uk's love affair with this spicy sauce has been on fire ever since
29:06third course of the day fourth course of the day in this round it's a heated battle between the crown
29:15prints of peri peri and two budget supermarkets and as ever our diners and tom don't know which
29:22products are a b or c in no particular order they'll be testing the medium heat versions of the following
29:30brand leader nando's peri peri sauce lidl's bat's peri peri sauce and aldi's bramwell's peri
29:38peri peri sauce and marinade service please service
29:49i think it's like a soup
29:54diners it's time to taste peri peri sauce a
29:58it's very sour oh a is really salty it's almost like my daily intake of salt in one but on a piece
30:14of grilled chicken it would be nice that could be good right yeah a tepid start for a but will their
30:21palate's warm to peri peri sauce b
30:29b's the best b's the best oh no that's not for me
30:33quite accurate isn't it it is it it kind of coats your tongue not in the right way
30:40peri peri sauce b tell me tell me it's quite flavoursome yes but it's a little bit vinegary i feel
30:49like personally it tastes a bit more like a marinade than a sauce so um yeah i feel like it is like
30:56a little bit of salt just to kind of balance out the flavours i mean the chilli is there um so there
31:02is a bit of a kick
31:06so peri peri sauce b also failed to fully fire up our diners taste buds
31:11what will be the response to bottle c
31:16consistency wise it looks right
31:20it's like sea water it is you can have aquarium fish in it
31:25not a ringing endorsement from our darts players
31:29will our foodie twins agree i think it'd be all right there's a marinade and then cooks it
31:34but not not just neat like that now julie jill i'm longing to know what you think of c
31:42not the best one oh really salty very salty saltier than a yeah on a par with it yeah yeah
31:50right yeah i think so it's quite sour gosh
31:54so some strong opinions to match the strong flavours but which sauce will be the winner
32:06diners it's time to vote for your favorite peri peri sauce will it be a b or c
32:14and while they decide chef mike wants to lift the lid on an important but often overlooked element of
32:24these sauces everyone thinks that it's all about the flavor of a peri peri sauce but the texture and
32:31the consistency of the sauce is just as important for a product like this it's essential the ingredients
32:39always maintain a consistent thickness or viscosity as it's known you want a source that clings to
32:45the food that you're eating that's what makes a really good sauce what's more the products must
32:51stay well mixed and never separate and it's not as easy as it looks because you've got to think you've
32:56got oils in there water in there all the ingredients it can separate really easily so how do food producers
33:04keep sources like these thick and well mixed the secret that the brands and the supermarket use
33:12is xanthan gum so xanthan gum is basically a thickener or stabilizer which is made from fermented sugars
33:22when xanthan gum is mixed into a liquid it absorbs water and swells making the liquid thicker and less
33:28likely to separate so to illustrate how it works i've blitzed up some tomato and water just to make a very
33:36basic sauce he then pours the sauce into two separate glasses add xanthan gum to just one of them
33:46and leaves both for 15 minutes the one here without xanthan gum you can see the separation you got the
33:54liquid on the bottom and then that almost tomato pulp on top whereas the one where i added the xanthan gum
34:01it's slightly lighter in color but it's one continuous sauce there's no separation at all
34:08and that's the supermarket secret back in the taste test restaurant it's time for the results
34:15have peri peri pros nando's powered to victory diners your votes are in and we do have a clear
34:24winner with 10 votes it is peri peri sauce b which is from little oh and the plot thickens with peri
34:43peri sauce because in second place is the market leader nando's
34:50so in our clash of the medium heat condiments budget brand little blazes to victory with its
34:58bats peri peri sauce which priced at 1.25 for 260 grams is also the cheapest second is bottle c with
35:07just four votes and the most expensive nando's peri peri sauce costing 2.70 for a 250 gram bottle
35:16and third it's aldi with its bramwell's peri peri sauce and marinade priced at 1.25 for 250 grams
35:25well diners you have again plumped for a very reasonable option so i think our wallets are going
35:33to thank us all and i thank you bravo diners coming up which cookie dough dessert will scoop the top spot
35:42how is it gooey and which will crumble under the pressure i didn't even get sugar from it i've got
35:48play-doh oh gosh that's not a comparison i like
36:03this is good to see you so let's get rid of the
36:06diners i really mean it when i say you've been the sweetest of treats for me today
36:13and therefore i would very much like to respond in kind with a sweet treat for you specifically
36:20Basically, cookie dough dessert.
36:25In this final round of supermarket versions of our favorite takeaway foods,
36:33it's a clash between two mid-range supermarkets and a budget.
36:38And as usual, our diners and Tom don't know which is which.
36:45The cookie dough desserts they're testing are
36:48Sainsbury's Takeaway Cookie Dough Dessert,
36:52Lidl's Chef Select Takeaway Chocolate Chip Cookie,
36:55and the Bakery at Asda Cookie Dough Dessert.
36:59All right, service, please.
37:07Oh, my gosh. It's beautiful.
37:09See, smells good.
37:12Diners, it's time to tuck into Cookie Dough Dessert A.
37:18How is it?
37:27Gooey.
37:30Crunch on the outside.
37:32Soft middle.
37:33Quite sweet and light,
37:35and you kind of want your cookie dough to pack a bit of a punch.
37:38A fairly positive start for A.
37:41But how will Cookie Dough Dessert B shape up?
37:48Oh, that's nice, yeah.
37:49Yeah, very gooey.
37:51It tastes like nothing.
37:54Boys, have you got oodles to say about B?
37:57It was just the same taste all the way through.
38:00It was just really sweet and stodgy and sugary.
38:05I didn't even get sugar from it.
38:06I've got Play-Doh.
38:07Oh, Les.
38:08Oh, gosh, that's not a comparison I like at all.
38:10Not one I owed.
38:11While Dessert B isn't a huge hit today,
38:16cookies themselves have been taking the biscuit for centuries.
38:20The word cookie is said to come from the Dutch for cake,
38:25kukje.
38:26And it's the Dutch who are largely credited
38:28for bringing this sweet treat to America in the 17th century,
38:31where it quickly became a hit.
38:34But it wasn't until 1938
38:35that the first chocolate chip cookie is believed to have been created
38:39by American chef Ruth Graves Wakefield,
38:42who published the recipe in one of her popular cookbooks.
38:45It was often known as the Toll House cookie,
38:49named after the inn she owned.
38:51And during World War II,
38:52U.S. housewives began baking them
38:54to send to their husbands and sons on the front line.
38:57And they've remained a favorite ever since.
39:03Back in the restaurant,
39:04will Dessert C change the way this cookie contest crumbles?
39:10Better than beef.
39:12Mmm.
39:13Unexpectedly good.
39:14C has got to be the cheapest option, hasn't it?
39:17I'd like to think so,
39:18because if I was spending money on that,
39:19I wouldn't want to be spending much.
39:21Writing a strongly worded email.
39:22Absolutely.
39:24With the cookie dough desserts dividing the crowd,
39:27it's crunch time.
39:29Dear diners,
39:30I'm going to invite you to vote for your favorite cookie dessert.
39:34Will it be A, B, or C?
39:38And while our diners choose,
39:43Chef Mike takes a closer look at our three cookie dough desserts,
39:47which have all been cooked following the instructions on the packet.
39:49So looking at the ingredients to these desserts,
39:52they're very similar.
39:54But if you actually look at the cookies,
39:56they're very different.
39:58Mike believes the difference comes from the quantities of the ingredients each has used.
40:02So, for example,
40:04Asda most likely has more raising agents in there,
40:08maybe a little bit more egg,
40:09that's why you get the lift in this dessert,
40:12versus the little one,
40:15which is more of a classic cookie.
40:16So maybe the sugar content's a little bit higher,
40:19maybe a bit more butter,
40:21but not as much raising agent.
40:23But the varying amount of ingredients
40:25isn't the only reason they don't look alike.
40:27So the other thing that separates them
40:29is the length of time you cook them.
40:32With Asda, it's 10 minutes,
40:34which is why there's not a great amount of color there,
40:37and it's probably going to be more of a
40:39doughy, gooey consistency in the middle.
40:42Whereas with Sainsbury's,
40:43it's a 15 to 17-minute cook time,
40:46which is why you can see the caramelization here
40:49with the chocolate,
40:50and a real golden color to that cookie.
40:53And with Lidl,
40:54it's a 12-minute cook time.
40:56But because it's quite flat
40:57and it's not in a container,
40:59it just gives you that appearance
41:00of an old-school sort of cookie.
41:04So three very different-looking offerings.
41:08But which did our testers prefer?
41:11Well, diners,
41:13we have a winner
41:14by a very healthy margin.
41:18It is cookie dessert...
41:21..A.
41:23Which is from Lidl and scooped up
41:29a whopping 12 of your votes.
41:33With an unassailable lead,
41:35in first place,
41:37it's the cheapest of the three.
41:38Lidl's Chef Select Takeaway Chocolate Chip Cookie,
41:42which costs £1.99 for 290 grams.
41:45Second is the most expensive,
41:48the bakery at Asda Cookie Dough Dessert,
41:50priced at £3.50 for 300 grams.
41:54And trailing in third with no votes at all
41:57is Sainsbury's Takeaway Cookie Dough Dessert,
42:00at £2.65 for 304 grams.
42:04Diners, you have picked another whopping bargain.
42:08I'm dazzled by you.
42:10So please give yourselves a huge hand.
42:16It's been a successful day
42:18for our budget offerings,
42:19as the winner in four of the five products tested
42:22has been the cheapest.
42:26And as the restaurant closes its doors,
42:29there's just time for one final thought.
42:31Our diners have shown
42:33you don't have to call for a takeaway
42:35and wait for the delivery driver.
42:38Supermarkets can provide
42:39takeaway-style treats for less,
42:42which is jolly lucky
42:45because I can't be bothered to cook tonight.
42:49Cheers.
42:52Next time,
42:53it's rise and shine for our diners
42:55as the restaurant serves up a breakfast banquet.
43:00Light, crumbling,
43:02ticking good boxes.
43:03Leaving some in pastry paradise.
43:06They're delicious.
43:07And others as flat as a pancake.
43:10I wouldn't feed that to the dog.
43:11I don't think so.
43:19I don't think so.
43:22Transcription by CastingWords
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