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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 pass 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 miss 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
00:56While 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 barb. I would definitely make the switch
01:18This time the taste test restaurant serving up fake-a-ways
01:26service
01:27From halloumi fries to cookie dough dessert
01:29Oh
01:31Oh my gosh, it's beautiful
01:33Stuffed crust pizza to peri-peri sauce
01:36Oh, no, quite acrid, isn't it?
01:38Yeah
01:39But which will deliver on flavor
01:41Now that is how a popcorn chicken should taste
01:43And which will be sent packing
01:44And with the inflated crust look at this sponginess
01:48Kids could jump on out at a birthday party
01:50I'm Tom Reed Wilson and welcome to the taste test restaurant
02:05Today we're looking at what some people call fake-aways those ingenious supermarket foods that give us the taste of the takeaways
02:14We know and love
02:17The restaurant is about to fill up with diners all eager to discover if they can get that takeaway taste without
02:25spending a fortune and
02:27Downstairs in the kitchen super chef Mike Reed is
02:31Prepping for service
02:34Today is all about fake-aways we need to make sure we deliver we need to be fast
02:39We need to be accurate and we need to give them some delicious food
02:42Yes, chef. Let's do it. Come on
02:44So whilst Mike and his team prep the food our taste test diners start to arrive
02:51Oh boys and first through the door three takeaway loving darts players and two sisters who work in hospitality
02:59You must be twins. You're so alike. Yeah, identical. Oh, I see
03:04Followed by a couple of time-poor doctors and a pair of busy parents. Hello. Hi Rob
03:12Oh, you look so sweet
03:14Next a foodie family where dad does the cooking and finally for shift working police officers with a fondness for fast food
03:24Oh
03:24Hello Bobby's come in make yourselves comfortable. I know you've been particularly busy
03:33The diners will be presented with five dishes tasting three options from leading supermarkets each time
03:39After every course they'll vote for the one they like the most
03:48Dear diners welcome we're about to embark on a feast of fabulousness and we're going to begin with a stupendous starter
03:57Which is totes verse as I think people say these days
04:01Because it's as delicious as an appetizer as it is as an accompaniment
04:08it's
04:09halloumi fries
04:16In a clash of premium versus mid-range supermarkets our diners will taste three varieties of halloumi fries all coated in breadcrumbs
04:26Each offering is labeled either a B or C
04:31But neither the diners nor Tom will know which one is which
04:36Being sampled tonight in no particular order are
04:40Waitrose vegetarian halloumi fries
04:43M&S food halloumi fries and
04:46Sainsbury's takeaway halloumi fries service, please
04:50Thank you very much
04:52Oh wow
04:54We definitely over ordered
04:58There's something particularly unique about halloumi cheese and before the diners tuck in chef mike's going to explain what that is
05:06So for me halloumi is all about the squeak and that comes from having dense milk proteins called casein
05:12And what that does when you eat it is it gives you that squeak that feel against the enamel on your teeth
05:19You know that that bite that texture that is just so synonymous with halloumi
05:24So the science of the squeak has been solved but which plates will be left squeaky clean at the end
05:31Diners it's time to taste halloumi fry
05:34A
05:41I'd like a little bit more halloumi taste but a was good
05:45Hello, Rob hello, Jennifer
05:49Yours is vanished. I'm really heartened by that really
05:53That's the second one she's had as well
05:54Do you perhaps slightly disagree here because not very much of yours has gotten well?
05:59I'm saving for B and C, but I have one and a half of a already and I did like it
06:04Is this something the kids go for are they into halloumi fries would until they bit into it and realized that it wasn't like chicken, but no
06:10A was good a
06:13Fairly positive start for a but what will our doctors make of halloumi fry B?
06:20The batter is thicker. Yeah, it's less salty than the name
06:25Sorry, I was eavesdropping
06:28But I do want to prove you about halloumi fry B
06:31B had a strong bite right it did the only thing I would say is that the cheese perhaps wasn't as free as it could have been
06:39So I usually like a little bit of a slight melt. You want your halloumi to run the gamut. Don't you?
06:45I do I do I really do I like those high expectations jay
06:50Finally it's on to halloumi fry C
06:52It's not as oily as me which is good. C I think it's got the best halloumi taste
07:01Julie jill
07:04Identical twins. I'm very curious to see whether you have
07:07Identical palettes and identical reactions to halloumi fry C
07:12We seem to on this. I thought C looked really nice when it came down to it, but no, it's disappointed that one has
07:18Yeah, definitely. It's an even taste of halloumi
07:21Really? No saltiness
07:22The coating's crispy. It's got texture to it. Okay, so there is some merit in C
07:28But I suppose we want the halloumi
07:31Yes, in a halloumi fry we do want the halloumi to be the star
07:35Yes, blindfold me and I wouldn't know that was halloumi. Oh gosh
07:40With all three fries sampled our tasters must decide the winner
07:45Diners it's time to vote for your favorite halloumi fries. Will it be a b or c?
07:56And while they make up their minds in the kitchen chef mike wants to find out why the diners found such a huge difference in texture
08:04Between the three products taste it
08:06So just seeing these coming out the oven now you can see the difference in the color of the mns
08:12Versus the sainsbury's and waitrose. So let's have a closer look starting with the mns
08:16The cheese is a hundred percent halloumi. They haven't used any other cheeses in there, which is great
08:25You get that squeak instantly you feel it on your teeth
08:29It's exactly what you want. It's that perfect halloumi bite
08:32So let's have a look at the sainsbury's offering now
08:36Which unlike mns uses a 50 50 blend of halloumi and a greek style cheese
08:42It's a slightly different texture the halloumi squeak is there but nowhere near as prominent as with mns
08:48And you know what? I don't mind it. It's not wrong. It's not a shortcut
08:53Halloumi can set and go cold quite quickly and go quite rubbery
08:56So maybe they've done that so that you know
08:58By the time you get to your last fries in the pack
09:00They're still as good as the first one which is quite smart really let's have a taste of waitrose
09:05Which again is a 50 50 mix between halloumi and a greek style cheese
09:11So they've gone with the same approach to sainsbury's and it gives you that same sort of mouthfeel
09:16And I think it's a smart way of giving you a really good consistent product the whole way through the packet
09:21It's going to be really interesting to see which way the diners go on this
09:24Will it be the hundred percent halloumi or will it be the 50 50?
09:30Well, we're about to find out as back in the restaurant tom has the results
09:36Diners your votes are in and this is most unusual because we have a tie
09:43between halloumi fry a and halloumi fry b
09:49Halloumi fry a is from m&s halloumi fry b is from sainsbury's
10:00tie break winners
10:02so in joint first place is the most expensive and the one product to use only halloumi cheese m&s food halloumi fries
10:10Which also comes with a sweet chili dip costing four pounds 50 for a 200 gram pack and?
10:18sainsbury's takeaway halloumi fries which uses a blend of halloumi and greek style cheese costing three pounds 50 for 204 grams
10:27Coming in third is the cheapest which is also a blend waitrose vegetarian halloumi fries at three pounds for 200 grams
10:35Now i am going to queer the pitch ever so slightly because there is a marked difference in price
10:46m&s's halloumi fry is a third more expensive than sainsbury's
10:52Who voted for a lloyd you did would you change fries for the sake of your wallet?
10:58i've eaten a lot of halloumi fries tom and buy cheap you buy twice
11:05well it's quite a sage piece of advice isn't it
11:10diners thank you
11:13coming up chef mike turns up the heat on supermarket stuffed crust pizzas
11:19the crust just it almost doubles triples in size here and will the diners be spitting feathers
11:25over popcorn chicken it was a bit spongy squidgy now that's not an adjective you want anywhere near chicken is it
11:46welcome back to the taste test restaurant three quarters of us are more conscious of our spending on
11:53takeaways and meals out so the supermarkets have stepped into the breach with a tantalizing array of foods
12:01designed to give us the taste of takeaways at home but which ones are worthy of our hard-earned money
12:11to help us find out a troop of taste testers are blind testing dishes from leading supermarkets
12:18and it's time for their next course dear diners dean martin once sang when the moon hits your eye in
12:27the manner of our next dish that's amore it is of course pizza but is it amore plus plus plus if it comes
12:41with a stuffed crust
12:48one minute so they're going in the oven in this round one mid-range and two budget supermarkets
12:54stuffed crust pepperoni pizzas are going head to head but neither the diners nor tom will know which
13:02is which the main courses they'll be testing are little's chef select takeaway stuffed crust pepperoni
13:09overload aldi's carlos takeaway stuffed crust double pepperoni pizza and morrison's the pizza deal
13:16punching pepperoni fully loaded stuffed crust
13:21service
13:28see he's appealing to me it's so symmetrical circular it's a pizza
13:35diners time to taste stuffed crust pizza
13:39a
13:47the pepperoni is quite nice and salty i don't like the stuffed cheese
13:54you know what i absolutely love about this table is that this is not an unusual sight this is the norm
14:00for you guys to dime as a family isn't it what do you think about pizza a jasmine the crust is not really
14:08for me on pizza a because of the finny yeah the cheese is very strong for me and it's a bit hard
14:19so what will the diners think about pizza b
14:22it's got a nice undercarriage stone baked i believe b's a cheaper pizza
14:28definitely i agree my darts players has pizza b hit the bullseye no no it's got a bit of an artificial
14:36aftertaste and it looks like it's been chucked on by a croupier as well so presentation wise it's not
14:41the same as the others yes we don't want that that's unbridled chaos isn't it pure chaos and with
14:47the inflated crust look at this sponginess oh gosh kids could jump on that at a birthday party
14:53pizza b may be falling short of the mark for these darts players today but this doughy delight has been
15:00tickling taste buds for centuries whilst there's evidence the ancient romans of pompeii ate a former
15:08flatbread with various toppings nearly two thousand years ago it wasn't until tomatoes started to be
15:14used in italian cooking in the late 17th century that a more familiar form of pizza emerged but it's
15:21claimed that we have america to thank for pepperoni pizza as this spicy sausage was created in the usa
15:28in the early 1900s and by the mid 20th century was being used as a pizza topping and finally in 1995
15:38u.s fast food giants pizza hut were the first big chain to launch the concept of a stuffed crust pizza
15:45with the help of one surprisingly familiar face telling us how to eat it good we eat our pizza the
15:52wrong way crust first back in our taste test restaurant will stuffed crust pizza see trump the
16:03others pepperoni tastes way cheaper on c especially compared to a because a the pepperoni was really good
16:12hello my beloved bobbies i'm quite nervous of coming to you because you have an existing love affair with
16:19stuffed crust pizza don't you i really do tom yeah and is c living up to your expectations
16:25controversy on this table c is the winner for me oh we're all a bit split on this table oh emily
16:32so for me they all have different strengths so i like the pepperoni best on a the dough best and b
16:39and then the stuffed crust best on c so it's a bit of a hybrid oh gosh with all three pizzas sampled a winner
16:48must be chosen diners it's time to vote for your favorite stuffed crust pizza will it be a b or c
16:58whilst our diners decide chef mike takes a closer look at our supermarket offerings which are all sold
17:09with the dough par baked with a stuffed crust pizza it's all about the dough i want a nice even crust
17:17all the way around nicely sealed so you don't lose any of that beautiful cheese in it but mike thinks there
17:23may be some issues with each of the pizzas starting with morrison's which he believes may have been
17:28overcooked in the production process you can see that this is being par baked before and they've
17:35ballooned the pizza in the middle as you then cook that for the second time may dry out a little bit
17:41so i would like to see less of a rise in the middle of the pizza here with audi you can see they baked
17:48it less than with the morrison's one so for me that's a good thing however the crust i've got issues
17:55with it almost doubles triples in size here you've lost a big portion of your pizza there and that's a
18:02big shame and finally on to lidl which like the morrison's mike feels may have been par baked for too long
18:09with lidl you can see again it's ballooned a lot it's been baked a little bit too far for me for my
18:16preference if it's ballooned already it's gonna overcook by the time you cook your pizza at home
18:21you've got some really big gaps as well and that's a worry because your cheese could leak
18:26out as it cooked which is a shame because if you buy stuff crass it's all about the filling right
18:32some strong views from mike but will our taste testers agree dear diners your votes are in
18:42and have been counted and we have what i can only describe as a runaway winner it is stuffed crust pizza
18:54a
18:57and this is from aldi
19:03so in first place is aldi's carlos takeaway stuffed crust double pepperoni pizza which is the only pizza
19:11mike feels hasn't been over baked during the production process and at four pounds 15 for 691
19:17grams is also the cheapest tied in second place with just two votes each a lidl's chef select takeaway
19:26stuffed crust pepperoni overload also at four pounds 15 for a smaller 605 grams and the most expensive
19:35morrison's morrison's the pizza deal punching pepperoni stuffed crust at five pounds for 607 grams
19:44well i must tell you that the pizza that you overwhelmingly chose
19:50was the cheapest of the three so dear diners you found a great pizza but crucially in this instance
19:58a great bargain bravo diners so in our testers opinion you don't have to spend a lot of dough for a good
20:07stuffed crust pizza and with the team back at work in the kitchen it's time to find out what's next on the
20:15menu dear diners our next course is there's little nuggets of deliciousness popcorn chicken
20:24yes but will it pop for your palate we shall see
20:36this round is a competition between a leading brand and two mid-range supermarkets
20:44and the diners will taste three options including morrison's takeaway southern fried chicken pops
20:50sainsbury's takeaway southern fried breaded chicken pops and chicken poppets from the brand sfc which
20:57stands for southern fried chicken let's get this out nice and quick please hello thank you very much
21:04thank you definitely the best looking we've got an interesting color scheme going on here
21:08diners it is time to try popcorn chicken it's not a great start will our foodie twins like them any better
21:31popcorn chicken egg oh no it was a bit spongy squidgy oh dear now that's not an adjective you want
21:41anywhere near chicken is it spongy you want to chunk a chicken don't you yes we do it doesn't look like
21:46real chicken oh gosh some underwhelming feedback on a but will our next offering fare any better
21:55popcorn chicken chicken b here we go
22:02so jen rob tell me about b better than a for sure and what about the casing had more flavor
22:11had more texture crispier just wanted to have another one right after eating it
22:15and finally it's on to option c
22:25now that is how a popcorn chicken should taste c is lovely the crunch is crunching
22:30the pop is popping a strong start for c but will it be a positive prognosis from our doctors as well
22:37jenny popcorn chicken c it was a burst of flavor it's got a nice kind of crunchy outer coating
22:45a little bit peppery so the richness of color is borne out in flavor it is with all three popcorn
22:53chickens tasted the diners must decide which they like the most diners please vote for your favorite
23:01popcorn chicken a b or c coming up mike reveals some meaty supermarket secrets so i can see straight
23:18away from cutting through this that this isn't a chicken piece it's formed chicken and which peri
23:24peri sauce will feel the heat from our diners oh it's like sea water it is you can have aquarium fish
23:47welcome back to the taste test restaurant where we're tasting
23:51some of the supermarket's best versions of takeaway foods and our diners are trying one of the nation's
23:58favorites but before i reveal the results chef mike is going to reveal the secrets of popcorn chicken
24:09in the kitchen mike's taking a closer look at the three products our diners have tasted
24:14and these are morrison's takeaway southern fried chicken pops
24:19sainsbury's take away southern fried breaded chicken pops and brand sfc chicken poppets
24:27our diners expressed strong views on the texture of the chicken so mike is going to dissect each one
24:33before it goes into the oven to find out why that might be starting with sfc
24:39so i can see straight away from cutting through this that this isn't a chicken piece it's not a breast or a
24:48thigh it's formed chicken what they do is basically they take the chicken and they blitz it into a paste
24:55essentially and then they shape it into these balls to make the popcorn chicken by doing it this way it would
25:01give you a very different bite a different mouth feel it'll be much softer on the palate once you start
25:07to eat it next it's morrison's this chicken like the sfc product has also been pre-cooked using formed chicken
25:16but there's one noticeable difference if i look at the package it says made with 100 chicken breast and
25:23chicken breast dries out quite easily it's the driest part of the chicken and this is already cooked a little
25:29bit overcooked which is why you can see the breakdown in the chicken in the middle and those almost
25:34wiry texture now by the time you reheat this and cook it for a second time i'm worried it's going to
25:41be quite dry and finally it's sainsbury's which is the only one of our three products that doesn't
25:48pre-cook the chicken during the production process they've opted for chopped and shaped chicken pieces
25:55you can feel that texture straight away because you've got the raw meat in there and you know
26:00you've got the little bits of chicken for me it's a very smart way of doing it because they're not
26:07cooking it twice so you should end up with quite a succulent popcorn chicken so it's gonna be really
26:13interesting to see if the diners choose the one that's been cooked once or if it's one of the ones
26:18that have been cooked twice well we're about to find out as back in the restaurant our testers have
26:26made their decision dear diners your votes are in and we have a very clear winner with 75 of your vote
26:37it's popcorn chicken c which is from sainsbury's so in the battle of branded versus supermarket popcorn
26:52chicken the runaway winner is our cheapest option and the only one not to have pre-cooked chicken
26:58inside sainsbury's takeaway southern fried breaded chicken pops costing 98p for 190 grams in second
27:07place it's the most expensive morrison's takeaway southern fried chicken pops priced at three pounds
27:14for a much larger 500 gram pack and trailing in third with no votes at all brand sfc chicken poppets
27:23at one pound for 170 grams
27:25well diners once again you have a clear victor and a bargain so a stonking bravo another win for the
27:40cheapest option proving a higher price doesn't always mean better taste diners i like it when things get a
27:49little bit spicy so i'm going to turn up the temperature in the restaurant now with a condiment
27:56with a kick peri peri sauce the name peri peri is widely believed to come from the east african word
28:08pili pili which simply means pepper in swahili it's understood to have originated in mozambique
28:16sometime in the 15th or 16th century when portuguese colonists introduced chilies to the country for
28:22the first time locals soon began mixing these chilies with other newly introduced ingredients
28:30such as lemons olive oil and garlic and thus peri peri sauce was born centuries later its popularity
28:39spread into neighboring south africa where a chain of well-known chicken shops emerged in the late 1980s
28:46in 1992 the first nando's restaurant opened its doors in west london and it's safe to say
28:52the uk's love affair with this spicy sauce has been on fire ever since
29:01third course of the day fourth course of the day in this round it's a heated battle between the crown
29:10prints of peri peri and two budget supermarkets and as ever our diners and tom don't know which
29:17products are a b or c in no particular order they'll be testing the medium heat versions of the following
29:25brand leader nando's peri peri sauce little's bat's peri peri sauce and aldi's bramwell's peri
29:33peri peri sauce and marinade service please service oh
29:44hey fence it's like a soup
29:49diners it's time to taste peri peri sauce a
29:54it's very sour oh a is really salty it's almost like my daily intake of salt in one but on a piece
30:09of grilled chicken it would be nice that could be good right yeah a tepid start for a but will their
30:16palate's warm to peri peri sauce b
30:24b's the best b's the best oh no that's not for me quite accurate isn't it it is it it kind of coats
30:31your tongue not in the right way peri peri sauce b tell me tell me it's quite flavorsome yes but it's
30:41a little bit vinegary i feel like personally it tastes a bit more like a marinade than a sauce
30:49so um yeah i feel like it is like a little bit of salt just to kind of balance out the flavors i mean
30:55the chili is there um so there is a bit of a kick
31:01so peri peri sauce b also failed to fully fire up our diners taste buds
31:06what will be the response to bottle c consistency wise it looks right
31:15it's like sea water it is you can have aquarium fish in it
31:20not a ringing endorsement from our dance players will our foodie twins agree i think it'd be all
31:27right there's a marinade and then cooks it but not not just neat like that now julie jill
31:35i'm longing to know what you think of c not the best one oh really salty very salty saltier than a
31:44yeah on a par with it yeah yeah right i think so it's quite sour gosh
31:53so some strong opinions to match the strong flavors but which sauce will be the winner
31:58diners it's time to vote for your favorite peri peri sauce will it be a b or c
32:12and while they decide chef mike wants to lift the lid on an important but often overlooked element
32:19of these sauces everyone thinks that it's all about the flavor of peri peri sauce but the texture
32:26and the consistency of the sauce is just as important for a product like this it's essential
32:33the ingredients always maintain a consistent thickness or viscosity as it's known you want
32:39a sauce that clings to the food that you're eating that's what makes a really good sauce what's more
32:45the products must stay well mixed and never separate and it's not as easy as it looks because
32:51you've got to think you've got oils in there water in there all the ingredients it can separate really
32:56easily so how do food producers keep sources like these thick and well mixed the secret that the brands
33:06and the supermarket use is zanthan gum so zanthan gum is basically a thickener or stabilizer which is made
33:15from fermented sugars when xanthan gum is mixed into a liquid it absorbs water and swells making
33:22the liquid thicker and less likely to separate so to illustrate how it works i've blitzed up some tomato
33:29and water just to make a very basic sauce he then pours the sauce into two separate glasses
33:36flavors add xanthan gum to just one of them and leaves both for 15 minutes the one here without
33:46xanthan gum you can see the separation you got the liquid on the bottom and then that almost tomato
33:52pulp on top whereas the one where i added the xanthan gum it's slightly lighter in color but it's one
33:59continuous sauce there's no separation at all and that's the supermarket secret back in the taste
34:08test restaurant it's time for the results have peri peri pros nando's powered to victory diners your
34:15votes are in and we do have a clear winner with 10 votes it is peri peri sauce b
34:30which is from little and the plot thickens with peri peri sauce because in second place is
34:42the market leader nando's so in our clash of the medium heat condiments budget brand little blazes
34:52to victory with its bats peri peri sauce which priced at one pound 25 for 260 grams is also the
34:59cheapest second is bottle c with just four votes and the most expensive nando's peri peri sauce
35:07costing two pounds 70 for a 250 gram bottle and third it's aldi with its bramwell's peri peri sauce
35:15marinade priced at one pound 25 for 250 grams well diners you have again plumped for a very reasonable
35:26option so i think our wallets are going to thank us all and i thank you bravo diners
35:34coming up which cookie dough dessert will scoop the top spot how is it gooey and which will crumble under
35:41the pressure i didn't even get sugar from it i got play-doh oh gosh that's not a comparison i like
36:02diners i really mean it when i say you've been the sweetest of treats for me today
36:08and therefore i would very much like to respond in kind with a sweet treat for you specifically
36:16cookie dough dessert
36:23in this final round of supermarket versions of our favorite takeaway foods it's a clash between two
36:30mid-range supermarkets and a budget and as usual our diners and tom don't know which is which
36:38the cookie dough desserts they're testing are sainsbury's takeaway cookie dough dessert
36:47lidl's chef select takeaway chocolate chip cookie and the bakery at asda cookie dough dessert
36:54all right service please
36:56oh my gosh it's beautiful see smells good diners it's time to tuck into cookie dough dessert
37:11a
37:21how is it gooey
37:25crunch on the outside soft middle quite sweet and light and you kind of want your cookie dough to pack
37:32a bit of a punch
37:33a fairly positive start for a but how will cookie dough dessert b shape up
37:43oh that's nice yeah yeah very gooey
37:46it tastes nothing
37:49boys have you got oodles to say about b
37:52it was just the same taste all the way through it was just it's really just really sweet and
37:58stodgy and sugary and yeah i didn't even get sugar from it i've got play-doh
38:02oh les oh gosh that's not a comparison i like at all not one i owed
38:08while dessert b isn't a huge hit today cookies themselves have been taking the biscuit for centuries
38:15the word cookie is said to come from the dutch for cake cookie and it's the dutch who are largely
38:22credited for bringing this sweet treat to america in the 17th century where it quickly became a hit
38:29but it wasn't until 1938 that the first chocolate chip cookie is believed to have been created
38:34by american chef ruth graves wakefield who published the recipe in one of her popular cookbooks
38:41it was often known as the toll house cookie named after the inn she owned and during world war ii
38:47u.s housewives began baking them to send to their husbands and sons on the front line and they've
38:53remained a favorite ever since back in the restaurant will dessert c change the way this cookie contest
39:02crumbles better than b um unexpectedly good c has got to be the cheapest option as i'd like to think
39:13so because if i was spending money on that i wouldn't want to be spending much strongly worded email
39:17absolutely with the cookie dough desserts dividing the crowd it's crunch time dear diners i'm going to
39:25invite you to vote for your favorite cookie dessert will it be a b or c and while our diners choose chef
39:38mike takes a closer look at our three cookie dough desserts which have all been cooked following the
39:43instructions on the packet so looking at the ingredients to these desserts they're very similar
39:48but if you actually look at the cookies they're very different mike believes the difference comes
39:54from the quantities of the ingredients each has used so for example asda most likely has more
40:01raising agents in there maybe a little bit more egg that's why you get the lift in this dessert
40:07versus the little one which is more of a classic cookie so maybe the sugar contents a little bit
40:14higher maybe a bit more butter but not as much raising agent but the varying amount of ingredients
40:20isn't the only reason they don't look alike so the other thing that separates them is the length of
40:26time you cook them with asda is 10 minutes which is why there's not a great amount of color there
40:32and it's probably going to be more of a doughy gooey consistency in the middle whereas with sainsbury's
40:38it's a 15 to 17 minute cook time which is why you can see the caramelization here with the chocolate
40:45and a real golden color to that cookie and with lidl it's a 12 minute cook time but because it's
40:51quite flat and it's not in a container it just gives you that appearance of an old school sort of cookie
40:59so three very different looking offerings
41:01but which did our testers prefer well diners we have a winner by a very healthy margin it is cookie
41:15dessert a which is from little and scooped up a whopping 12 of your votes
41:27with an unassailable lead in first place it's the cheapest of the three lidl's chef select takeaway
41:35chocolate chip cookie which costs one pound 99 for 290 grams second is the most expensive the bakery
41:43at asda cookie dough dessert priced at three pounds fifty for three hundred grams and trailing in third
41:51with no votes at all is sainsbury's takeaway cookie dough dessert at two pound 65 for 304 grams
41:59diners you have picked another whopping bargain i'm dazzled by you so please give yourselves a huge hand
42:11it's been a successful day for our budget offerings as the winner in four of the five products tested
42:18has been the cheapest and as the restaurant closes its doors there's just time for one final thought
42:26our diners have shown you don't have to call for a takeaway and wait for the delivery driver supermarkets
42:33can provide takeaway style treats for less which is jolly lucky because i can't be bothered to cook tonight
42:43cheers cheers next time it's rise and shine for our diners
42:52as the restaurant serves up a breakfast banquet light probably chicken good boxes leaving some in pastry
43:00paradise they're delicious and others as flat as a pancake i wouldn't feed that to the dog
43:11so
43:18so
43:20Transcription by CastingWords
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