Blind Tasting PREMIUM Ingredients vs BUDGET Ingredients Where Best to Spend Your Money? Ep. 2
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Date: 2020-08-17
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Comments and reviews: 10
HaydenX
I prefer to make my own stuff most of the time. With a few exceptions, I actually tend to prefer the cheaper ingredients (extracts versus flavorings is the really big exception. extracts always, because if you spend enough time working on and perfecting recipes you can make some of the cheapest ingredients into some of the finest food. Beef is an excellent example of this, as one of the best cuts of the cow is heart. if you are willing to spend a good half hour on prep, and 14+ hours in combination of slow cooking and marination (15 minutes of cutting, 10 minutes of searing, 5 minutes of making a marinade, 6 hours of slow-cook, and 8 hours actually marinating. Where I live, beef heart comes to about 1. 20/lb, or, about 92p/lb according to Google currency conversion. The Wagyu is probably an exception (I don't know, I've never had it, but in general, it seems that the most flavorful cuts of beef tend to be some of the cheapest. Flank steak used to be really cheap like 12 years ago. but it seemed like everyone at once recognized that it's one of the tastiest cuts and it went way up in price.
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I prefer to make my own stuff most of the time. With a few exceptions, I actually tend to prefer the cheaper ingredients (extracts versus flavorings is the really big exception. extracts always, because if you spend enough time working on and perfecting recipes you can make some of the cheapest ingredients into some of the finest food. Beef is an excellent example of this, as one of the best cuts of the cow is heart. if you are willing to spend a good half hour on prep, and 14+ hours in combination of slow cooking and marination (15 minutes of cutting, 10 minutes of searing, 5 minutes of making a marinade, 6 hours of slow-cook, and 8 hours actually marinating. Where I live, beef heart comes to about 1. 20/lb, or, about 92p/lb according to Google currency conversion. The Wagyu is probably an exception (I don't know, I've never had it, but in general, it seems that the most flavorful cuts of beef tend to be some of the cheapest. Flank steak used to be really cheap like 12 years ago. but it seemed like everyone at once recognized that it's one of the tastiest cuts and it went way up in price.
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Jena
Now see, I don't think a lot of work goes into making sour dough bread as soon as you get into the routine. But mine is the dense rye bread stuff. My sour dough is only made on rye and some grape peal (was attempting to get some wine yeasts in there for shits and giggles lol. It's keep the starter in the fridge and remember to feed it. But I just take an unmeasured blob of starter and mix with water and cracked rye, and enough rye flour to make it soupy. Just leave it out covered for 24hrs. Then add your seeds and whatnot and rye flour until it has the right consistency. Mix it with the handmixer dough hooks. Then leave it until you see some good action. Then scoop it into your tin. The bother with it is the same bother with normal bread. The clean up of the shit you've used. The time is nothing cos you aren't standing over it. The absolute best thing about sour bread is it doesn't go mouldy as fast as baker's yeast bread.
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Now see, I don't think a lot of work goes into making sour dough bread as soon as you get into the routine. But mine is the dense rye bread stuff. My sour dough is only made on rye and some grape peal (was attempting to get some wine yeasts in there for shits and giggles lol. It's keep the starter in the fridge and remember to feed it. But I just take an unmeasured blob of starter and mix with water and cracked rye, and enough rye flour to make it soupy. Just leave it out covered for 24hrs. Then add your seeds and whatnot and rye flour until it has the right consistency. Mix it with the handmixer dough hooks. Then leave it until you see some good action. Then scoop it into your tin. The bother with it is the same bother with normal bread. The clean up of the shit you've used. The time is nothing cos you aren't standing over it. The absolute best thing about sour bread is it doesn't go mouldy as fast as baker's yeast bread.
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psychotimo
to be fair, the steak one is. anyone who has had wagyu can probably detect it instantly, it's so different from regular beef when it comes to texture. even when comparing to other high end beef.
whether it's worth the crazy amount of money it costs depends on who's eating it though xP
but to be fair, for any steak lovers out there, the more agreeable prized A4 wagyu is pretty damn good too: P
it's expensive, but good for sharing/splitting over smaller portions.
for me personally I usually buy wagyu for new years, I have a bit of a steak buffet with dry age, semi dry aged. fancy meats, and then some wagyu in there too. wagyu fits really damn good for something like that IMO, set up a sharing environment, and everyone gets a piece of every steak: P
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to be fair, the steak one is. anyone who has had wagyu can probably detect it instantly, it's so different from regular beef when it comes to texture. even when comparing to other high end beef.
whether it's worth the crazy amount of money it costs depends on who's eating it though xP
but to be fair, for any steak lovers out there, the more agreeable prized A4 wagyu is pretty damn good too: P
it's expensive, but good for sharing/splitting over smaller portions.
for me personally I usually buy wagyu for new years, I have a bit of a steak buffet with dry age, semi dry aged. fancy meats, and then some wagyu in there too. wagyu fits really damn good for something like that IMO, set up a sharing environment, and everyone gets a piece of every steak: P
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Thothrax
What the hell. During the tomato sauce one they both talked about how A tasted better and they could taste more of the tomato in it, then when told that the other was premium went on about the virtues of the quality ingredients and what not. If A tasted better AND was cheaper, why would B be superior? Just because it's made by a smaller company? Because they know what goes into it? Here's a hint, read the ingredients, not to mention they were JUST told what went into. This all just sounded so scripted so as to make you guys sound more legitimate. Maybe for your next Pretentious or Not you should put this video on the chopping block.
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What the hell. During the tomato sauce one they both talked about how A tasted better and they could taste more of the tomato in it, then when told that the other was premium went on about the virtues of the quality ingredients and what not. If A tasted better AND was cheaper, why would B be superior? Just because it's made by a smaller company? Because they know what goes into it? Here's a hint, read the ingredients, not to mention they were JUST told what went into. This all just sounded so scripted so as to make you guys sound more legitimate. Maybe for your next Pretentious or Not you should put this video on the chopping block.
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Oneofdazzz
i giggle every time I hear videos talk about wagu, I was in a super market just 2 hours ago here in Japan that had steak that looked better than the cut shown in this episode that was about 20 for a 1 inch thick cut that was larger than my hand can't recall the weight but I would guess it was over 200 grams. One thing to keep in mind about this type of meat/cut is fat weights far less than muscle so a 1 kilo portion if good wagu will be much larger volume than a 1 kilo cut of a standard prime grade.
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i giggle every time I hear videos talk about wagu, I was in a super market just 2 hours ago here in Japan that had steak that looked better than the cut shown in this episode that was about 20 for a 1 inch thick cut that was larger than my hand can't recall the weight but I would guess it was over 200 grams. One thing to keep in mind about this type of meat/cut is fat weights far less than muscle so a 1 kilo portion if good wagu will be much larger volume than a 1 kilo cut of a standard prime grade.
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Jun
See. That's why Barilla is the leading brand in store-bought pasta ingredients.
Every time I make lasagna, spaghetti and everything pasta, I make my own ragu and sauce but the pasta itself are always Barilla cuz no matter how badly you cook it be it that it's overcooked or way under beyond al dente, it doesn't instantly turns to mush quickly like San Remo thus I always back them up.
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See. That's why Barilla is the leading brand in store-bought pasta ingredients.
Every time I make lasagna, spaghetti and everything pasta, I make my own ragu and sauce but the pasta itself are always Barilla cuz no matter how badly you cook it be it that it's overcooked or way under beyond al dente, it doesn't instantly turns to mush quickly like San Remo thus I always back them up.
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draxxion
Other items to compare:
1. Butter - high end cultured vs ordinary table butter
2. Chocolate - fancy brand vs single origin small batch artisan
3. Coffee - starbucks blend vs local single origin roaster
4. Cheddar - supermarket brand vs artisan
5. Tea - tea bag vs quality loose-leaf
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Other items to compare:
1. Butter - high end cultured vs ordinary table butter
2. Chocolate - fancy brand vs single origin small batch artisan
3. Coffee - starbucks blend vs local single origin roaster
4. Cheddar - supermarket brand vs artisan
5. Tea - tea bag vs quality loose-leaf
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Charmaine
Nielsen Massey vanilla is EASILY worth your while, we got it once to try and it was fabulous. Vanilla extract shows up poorly in baked good cos the heat destroys the flavour.
Also, good job Jamie, agree with your takeaways from the experience, and lucky boys who got to eat that wagyuuuu
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Nielsen Massey vanilla is EASILY worth your while, we got it once to try and it was fabulous. Vanilla extract shows up poorly in baked good cos the heat destroys the flavour.
Also, good job Jamie, agree with your takeaways from the experience, and lucky boys who got to eat that wagyuuuu
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Hallslys
I'd like you to test san marzano vs. generic tomatoes on a neapolitan-style pizza where everything else is the same. Dough, cheese, basil. The only variable would be cheap-ass tomatoes vs. real, expensive, fully fledged san marzano tomatoes made with only salt.
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I'd like you to test san marzano vs. generic tomatoes on a neapolitan-style pizza where everything else is the same. Dough, cheese, basil. The only variable would be cheap-ass tomatoes vs. real, expensive, fully fledged san marzano tomatoes made with only salt.
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Abbey
Wait, I don't think Mike got the strawberry jam wrong, I think it somehow got reversed between him and Jamie. B for Jamie was A for Mike and he voted A, he got it right. Y'all didn't just switch it in the edit to make the game not a tie right?
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Wait, I don't think Mike got the strawberry jam wrong, I think it somehow got reversed between him and Jamie. B for Jamie was A for Mike and he voted A, he got it right. Y'all didn't just switch it in the edit to make the game not a tie right?
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