The Art of Creating Sugar Glass: A Journey of Experimentation and Learning

As I embarked on this journey to create sugar glass, I was aware of the theory behind it, but I knew that execution would be tricky. The goal was to boil off the water so that the concentrate left at the end was between 80 and 90% sugar, giving me a beautiful glass-like shine and see-through finish. However, I soon realized that achieving this balance would require patience and attention to detail.

One of the challenges I faced was finding the right temperature. If it was too hot, the mixture wouldn't produce the desired crack, while if it was too cold, I'd end up with caramel instead of glass. This delicate balance required careful observation and experimentation. I found myself constantly checking the temperature, making adjustments as needed, and waiting for what felt like an eternity for the perfect conditions to arise.

As I continued to experiment, I encountered another challenge: creating a consistent texture in my sugar glass. When working with fresh fruit, I quickly learned that high water content fruits were not ideal, as they would cause the mixture to become too sticky or even result in puddles of liquid instead of solid glass. On the other hand, certain fruits like strawberries proved to be perfect candidates for sugar glass production, with a delicate balance of sweetness and texture.

I also discovered that the type of fruit I used could greatly affect the final result. While radishes and celery initially seemed like promising candidates, they ultimately failed to produce the desired outcome. Radish, in particular, had a tendency to shatter or break apart during the cooling process, while celery was too sweet and lacked crunch. However, when I experimented with strawberries and olives, I found that these fruits produced surprisingly delicious and glass-like results.

One crucial lesson I learned from this experimentation was the importance of handling the sugar mixture with care. When dipping fruit into the mixture, it's essential to avoid double-dipping or exposing the fruit to water, as this could lead to crystallization and ruin the entire process. Instead, I opted for a single dip, gently placing the fruit in the mixture to create a uniform coating.

As my experiments continued, I began to refine my techniques and develop new strategies for achieving the perfect sugar glass. By carefully observing the temperature, texture, and color of my creations, I was able to identify areas for improvement and make adjustments accordingly. It was an iterative process that required patience, persistence, and a willingness to learn from my mistakes.

Through this journey, I gained valuable insights into the world of sugar glass production. I learned about the importance of temperature control, fruit selection, and technique in achieving the perfect result. While there were many trial and errors along the way, each failure served as an opportunity to refine my skills and push the boundaries of what was possible.

Ultimately, creating sugar glass is a delicate art that requires skill, patience, and attention to detail. By embracing experimentation and learning from my mistakes, I was able to develop a deeper understanding of this fascinating process and create truly stunning results. Whether it's using strawberries, olives, or other fruits, the possibilities are endless, and I look forward to continuing this journey in the pursuit of perfect sugar glass.

"WEBVTTKind: captionsLanguage: enhello everyone it's time for another Marathon video so what we've done is compile all the things that sometimes amaze us and sometimes Annoy Us from the wonderful world of Tik Tok for you to enjoy so put your feet up relax or just play the video in the background while you're doing your chores and see you later have a good weekend hello everyone now if you're anything like me you've probably been using a lot of this down time to get into Tik Tok I'll have you know I have the reflexes of a cat and the speed of amongus now as well as all that gold there is also a lot of people making a lot of food Tik toks so we thought why not find some of the most popular recreate them in our studio kitchen review them and then refine one of them and see if we can tweak it a little bit and obviously when I say we I don't want to do this by myself it's a duet I'm doing it with our happiest our go luckiest our little cherub of Joy James Alistair Curry hi okay mate number one dalona coffee can't really do a video on Tik Tok Trends without doing it can we no but it feels like we've left it long enough that it's become a meme of itself and finding one of the original Tik Tok videos of delgoda coffeee is hard but I found one yeah it's been about 2 months we essentially need instant coffee sugar and hot water into a big bowl with an electric whisk and just mix for ages to get as much air into it as possible also seeing as it's massively hot hot in here can we follow this video that I found on doing iced version yes it's looking like it's working Peaks bit yeah I've seen some videos where it's done less than that I've seen some videos where it looks exactly like this so I'm going to say that's done Perfect Right ice in the glass top up with milk and then we'll spoon our coffee froth on how exciting cheers cheers mate do you know what I really like the thick and then the liquid the flavor is nice it's not a great eating drinking eating or drinking experience I'm half chewing it I'm trying to like get a little bit of coffee with each gulp of milk I've seen so many people make it make it look like that and then go so yeah I'm just going to drink it now and stir it together I'm like why why why why it would be better stirred together no but why you've gone to all the effort that's a great idea I like it I like it I like it when I get a load of the Meri bit all right verdict I mean I have drunk all of it so as have I I I think it's very delicious now it's your turn in the hot seat to make one of the newest Trends on Tik Tok pancake cereal it's exactly like what it sounds it's essentially baby pancakes that you then serve in a cereal bowl and top with whatever you like yep yep I've had a look at these they look like mini pancakes so it's flour I think there's raising agents in it wet ingredients go into the flour it's eggs and buttermilk you just mix a batter I like a bit of salt going season sweet stuff you know we are lucky enough to have a lot of squeezy bottles around and a funnel so I reckon part of making them look amazing is probably using a squeezy bottle yeah you went in confidently and did I did a lot didn't I 20 at the same time I've never seen a chef Panic so much about flipping pancakes what the Yeah they're burning they're bloody what the do you feel like maybe doing five at a time might have been more manageable there they go there they go that I mean learn from your mistakes James part of the fun of this I think is probably just like going all out M I've seen a lot of people going for a just a big old toss rather than individual fine yeah too delicate for that I see the status satisfaction that people are getting out of this I'm not sure it's worth it especially when that's how much a batch gives you by now you could have cooked three or four normal sized pancakes yeah and be on your way to a good stack a mini butter going on so we're going milk I mean it's cereal it is cereal like you have to have milk with cereal would you like to try one just one just just one bowl cheers cheers mate you want that kind of fluffiness and cuz they're so small they don't really get that opportunity to to Really puff up a lot they are quite a lot of trouble although I I give that most people might not have as much trouble as I had but at the end of the day it's just time if you're going to go to the extent of making a pancake batter to make panc pancakes at that point you've then got the choice what size pancakes do I make do I make big ones do I make small ones small ones are fun serve that up for like my kids for breakfast they'd have a whale of a time but I'm I'm going to do that once next number three Big Mac triangles so essentially it's all the flavors of a Big Mac but in something that looks like a samosa I would be careful with the use of the the word Samosa so this is by Twisted food who are based out of London they're a online food company that massive on social and they've also got food delivery which is cool should we give them a go let's give them a go oh he's preheating as ban what a pro what an absolute Pro no if I was preheating it I would have done it 2 minutes ago I'm going to put some oil in my pan and then Chuck in my mints wait for that to Brown and then I can add in diced onion diced pickle ketchup and garlic powder obvious I'm going to add in some salt and pepper because flavor so that's all our Big Mac flavors in the pan yes so next up take a tortilla cut it in half make a flour and water paste then take a triangle of cheddar cheese paste around the edges and fold it up so that you get a pocket I'm glad you're doing it and not me yeah stuff it in mate it actually looks pretty sturdy don't say that it does though you know what's going to happen if you say that and again whilst they're frying off should I just make a very very quick simple burger sauce yeah so it doesn't go in it goes on it's a dippy thing like a dippy thing I like the dippy thing Mayo ketchup mustard went I went 311 and some pickles to go through it pickles have to go in the sauce in a Big M nice nice nice that will do donkey I think they're good mate okay get your sesame seeds over the top I think I'm going to cut into mine the air has gone I now feel like I was too conservative on the The Filling no dip cheers I'm not getting pure Big Mac flavors from it but I am getting something really tasty and dare I say it Innovative in terms of how to make it is it a bit novelty sure but that's not a bad thing it's fun yeah the little pocket is all you all you need to take from that video but you can put anything in that and it works so we agree that it's good but the question is is it good enough to become the one that we refine and turn into a sorted special I don't think that means refining number two might be able to do something with the baby panc maybe yeah let's do it okay dude so Pancakes yes so what I'm thinking is take the bits of the cereal and take the bits of the pancake and put them together and take away the sogginess we start with a buttermilk panacotta so we're setting the milk sure put a pan on the hob gelatin Bloom oh yeah water yeah I like that just stuff it in got a pan on the hob already and we'll put in double cream we're going to bring that to a simmer with the sugar vanilla extract who am I to tell you okay I would stop and then alongside that we're going to have our pancakes some fresh berries cuz they are perfect with pancakes I've put some whiskey there for you as well so we should mate some berries but also make like a blueberry compart so it's like half cooked half fresh okay cream simmering if your jealous and's good to go let's stick it in we don't want any of the water we just want the gelatin so squeezy squeezy and then once that's good the butter milk goes in that goes in the fridge for a couple of hours right I've taken the blueberries off the heat I'd give them a bit longer I think we want them to break down cuz we've got the fresh ones as well we don't mind if they break down a little bit should we do the fresh ones let's merate merate so what you want to do is get the strawberries hold them quarters you could stick them straight back into that bowl sugar and bourbon you don't want them to taste of whiske you can never have too much bourbon drink responsibly obviously you can do the caramel dry but I always prefer to put a little splash of water in and you have to have the water to soak all of the sugar otherwise some of it starts kind of caramelizing some of it's not caramelizing and that's when you kind of get into trouble can we replace the water with whiskey do it man do it yeah or just do a like a splash I feel like I don't know if that's enough to make a difference that was too much blueberry compt the blueberries are proper squishy and breaking up now done little bit of bourbon since we're putting bourbon into everything I was just going to put a drizz of maple syrup but should we make a bourbon maple syrup bbon maple syrup that was quite a lot of bourbon maybe this is telling me it's time for me to come in corn flakes into here yeah caramel over the top I would do the cornflakes before it's done cuz once it's done it's going to keep cooking and cooking and you've got to remember where but it's going to keep cooking as well are you indirectly telling me to put the cornflakes in there now I'm not telling you to do anything right now smoking J I'll take it off just have a little look at it it could be slightly darker I can't the thing is I can't even come and have a have a look I know to me to me it looks pretty dark I think it's dark I think it's done it is smoking yeah can I go in pour it Pour it quick oh we could have G darker don't be like that is that everything I think so is this a good time to swap yes great what would you like me to tell you to do first I'd probably like you to tell me to start plating up with the panacotta mate it's probably time to start plating up um panacotta set okay there we go set you go oh you're bra than I am what a lovely set you've got thank you um I reckon go dark because it's a white pan of Cotter and that is the last bit of input I will have on this recipe let's see if this actually works by just putting it like that and blow torching it you can also do this by um dipping it into hot water but I'm basically just loose like melting the very very edge of the panacotta and it should just fall out onto the plate like when you uh did the top of a Creme Brule no oh I don't know what was going on there it's a little bit too melted I did that thing that I was saying don't do just as a reminder we swapped at this stage so that the chef could take over and make sure that the presentation was how's my cornflake brittle still quite hot I reckon it needs quite a few of these pancakes doesn't it to actually make it a little pancake dish cuz we've got the Corn Flakes they're providing the crunch so the pancakes can actually soak up a little bit of this maple bourbon and they're going to be like little hits of maple bourbon I think that's it I think I kind of like it if you're happy I'm happy I think I'm happy let's get into the sexis and uh you can see if you're happy mate that looks decent I think have we nailed it oh we've nailed it cheers cheers mate that has a bit of everything and I have to say the pancake cereal actually adds something to it we didn't do much cheffy stuff we kept it pretty simple a panac cotter is simple you've got a kick of alcohol everywhere you've got that caramel which is just on the right side of unsweet um the pancakes actually soak up the maple syrup so you're getting a little burst of maple syrup and then you've got the texture of the Corn Flakes which I really like I would happily order this in the restaurant breakfast or dessert both it could be breakfast well we're happy he's happy but we want to know what you guys think did we pass give the video a like if you think that we did plus let us know in the comments what other Tik Tok food Trends should we be trying to recreate review and refine hello and welcome back today we have two of our normals checking out and considering some foodie Tik Tok Trends boys have you been keeping an eye on your fyp yes Jamie I am currently addicted to those videos where they put hair on bald men and watch the oh they're great is they they are unbelievable is that still as hell it's just about uh right I'm going to send you the first one uh and because people in the comments sometimes think that these videos are sponsored by Tik Tok I'm going to send them to you on a random social media Network and you've got to find it okay okay he said it to be a Linked In oh you've got Linked In I didn't know iced tee no it was fun fact about tea packets right they actually help digestion really well so we're going to try this out now disclaimer before you put tea packets in the soda make sure to pour some of the soda out because stuff a tea bag in your Sprite deta bottle now we're going to get the second one in stick it upside down for about 10 to 20 minutes it should end up looking like this here we go sweet ice tea makes sense okay that makes that makes that makes sense this is Sprite iced tea and it's taken Tik Tok some point halfway through last year by absolute storm not just Tik Tok it's gone viral across the Internet it's been featured on all of the talk shows across the US people absolutely love it feels simple feels obvious but as always the worst thing you can say is anyone could have done that cuz you didn't do it do it you're right so let's try it we haven't got any dangleberries eers how we so they what you g us a little triangle one no dangle and you're giving us triangles a tea bag's a tea bag is it's not what we got we got English breakfast something fine from Yorkshire you put Yorkshire Tea in this Yorkshire Tea why not okay all tea the same see the thing is you you're saying that on the internet technically speaking all tea comes from the same plant okay fine so first Barry's ignored instruction number one what was that pour some of your spr out because otherwise the bubbles are I've got a fun game for you seen that one not holding for that please be sick to your right if you are now I know this is a bit of fun but actually there is some science behind this because if you cold steep tea it releases all of the flavor with less tannins and less caffeine so you actually get a more delicate tea flavor you could also use seven up other sodas uh you can use any flavors of tea people have been experimenting with those as well so there is a really wide range of things that you could do with it only thing I would like to stress if we're speaking definition Wise It's only tea if it comes from the tea plant if it is a cold infusion of other ingredients a lot of fruit teas that don't actually have tea in them they are an infusion they're not a tea right it takes about 10 to 20 minutes so we put it in the fridge and come back to it we got a rounded lid whoopy you didn't one did the one you made earlier we wanted your one that you've sipped from and stuck your fingers into so your Sprite teas had a few minutes to steep ready go for it this looks lovely Cheers Cheers it's got all the notes of tea enough to make it interesting like but it's it's mostly Sprite yeah really refreshing very refreshing the tea takes the edge of the sweetness as well like the artificial sweetness so our first Tik Tok food Trend are you scrolling past or following fast I'm following that fast definitely and I didn't think I'd be that pleased with it it's caught you off guard yeah it has oh let's try another one you sending it by mail Ready Steady it's obviously a platform you don't have notifications turned on for where is it Barry it Barry I've sent it to you on Facebook Messenger oh my God they going have to download another app there are messages on there that I get that I've been ignoring for years well now what do we have here it's a wine glass no I know I know it's a whole thing now I saw it on Tik Tok they know what they're doing they know they're doing this to Wi people up this isn't for real two three okay here we go cheese the okay we're going to we're going to waste our time and their time doing that absolutely there's a restaurant in Belgium that has been serving Pastor like this for quite some time it got picked up from there it's now spread across Tik Tok everyone's giving it a go yes the comments are a bit divisive is it fun is it frivolous is it a waste should we find out yes why why been excited by this I don't know I'm not sure so obviously we've done a lot of the work for you in in its current form the talking point is well what does it do keep your past to warm because obviously if it's spread out on a plate it's going to get colder quicker it's not for plating or it's not going to hold any of its structure it's simply to store your parmesan to keep the pasta warm and a talking point and to give the diner and experience would you like to experience it yes please oh it's quite good and so for me quick Barry it's cooling down so quickly lovely P imagine you've got a few people around for a dinner party you want to just serve up a simple classic midweek dish but you want to elevate it unbelievable why not put it in a wine glass stupid I'd rather I'd rather have a wine or a wine glass and in terms of theater the best part about eating pasta out which I very rarely do cuz I make p at home all the time is someone coming over and going parmesan sir say when and you never say when but they but they did cuz it's on top of the thing I wanted more than that and I wanted a man he wants more let let me get you another wine glass he wants more wi I'm talking about home cooking imagine you're doing this with kids or dinner parties I've got to wash that up yeah I mean that is what a lot of comments are say some people were saying ultimately that portion is not big enough for me it's only a 250 mil wine glass I want more uh and other people saying you know what it's just a bit of fun it's just a bit different and why is it only desserts that can be served in wine glasses but it brings me onto a subject around EPF experential pleasure of food and this is a legitimate thing EPF just the dark web so EPF is defined as the enduring cognitive I.E satisfaction and emotional I.E delight and value that consumers gain from savoring the multisensory communial and cultural meaning in food experiences food experiences involve the anticipation of food events and food practices purchasing consuming and remembering there is no denying that of all those things you'll definitely remember this I'll bore off e it's EPF it is enhancing your pleasure food through an experience okay ask me the question Eis it's pretentious The only positive I can think of from this is yes there's theater but also the dish hasn't been damaged other bits of theater I've seen have done something to the dish we like actually has made it worse for me that turns up I go wow this is ridiculous what does it do and then it does what it does and I go oh and for me that's where the payoff doesn't quite match yeah the expectation are you going to scroll past or are you going to follow fast I'm scrolling past yeah cuz I've done it once I'm scrolling past because it's silly too silly for me let's move on to the next one ready for another yes what platform now 9 and a half or 9 and 3/4 which is the joke I've never seen it the latter correct badly delivered it's on the platform formerly known as Twitter okay all right here we go I think you're going to like this one we have a good one please I have definitely seen this one we're doing this we're not going to do this we're doing this I was craving it so I had to make it at home caramelized onions behind we're going to start by I follow her Instagram I prefer the sweeter Taste of yellow onion add them to a hot and grease Grill I also like to add a little pinch of salt and sugar and once they're caramelized we're going to add cheese to half of the pieces now shape your Patty seasoned with salt and pepper and hit them on the grill I also like to musty them but this is I'm salivating lay up how you eat it I sound like there you have your Flying Dutchman that's onion wrapped of course you have to enjoy it with the special sauce and the peppercinis for the whole experience oh up for this how the tables have turned well the thing is fried onion is one of the best parts of a burger yeah nearly as good as the bread oh yeah the bread absorbs all of the juices from the fried onion and the meat and the cheese and the condiments what you're left with is something I'm on mik side here impossible to eat this is the Flying Dutchman and it has gone massive in every single location where there's an In-N-Out Burger this is your newest way of customizing your Inn out experience now we know about animal style we know about double doubles now there are a ton of mukbangs of people eating the In-N-Out version and showing how good it is but there are 5 Megaton more video of people recreating these at home and we thought what better way to do it than recreate it than for you to recreate it at home I thought we go in and out of kush F what no that's that's that's a different video now people describe the source as kind of like a a bit like thousand island dressing sorry about that you weing so hard I thought one of you was going to have that in the back of your throat then that's pretty good kush nice so would you reckon down the middle and then either side the Buns okay so we be going fors right now I like that's that's too girthy there you go oh that is perfect yes yes go for it yeah now a lot of the videos we've seen this would obviously be done in a planer in like a diner or a grill so you've got a big flat surface and you can lay over loads and loads and loads of onions the protein style is wrapped in lettuce the Tomato wrapped is obviously wrapped in tomatoes okay and I know what you're thinking why is it called The Flying Dutchman Harry Snider the founder of In-N-Out is Dutch and this was his favorite meal to have onions are designed to fall apart how the hell are we going to get that to there that onto that that into that into that ready okay okay base construction that is a that is a good base uh sauce ready yeah I mean it's something try it no usually we cut into Burger don't we no no go on okay you're right you know what it holds it does hold it's not pleasant to hold m i mean just Len to it it's sloppy you know what that is that needs a band but Barry put yourself in the in the seat of somebody who might be cutting back on carbs this is not an option for a health conscious person but Atkins diet meat cheese onion you've got it all there so no that's not how it works AB abolutely would you prefer to have this or wrapped in lettuce or wrapped in a tomato I think lettuce would do a better job wow it's really hard I know my issue here is not even a burger anymore by definition a burger needs to be between slices of bread and I'm just not convinced we need more ways to encourage people to eat more fast food that's why I was so excited about the last one as silly as a wine glass was at least encouraging and putting more fun into scratch cooking that in a wine glass we much better way of eating again yeah it would be cleaner would and it keep it warm right so the Flying Dutchman are we scrolling past or are we following fast I think this is a genius bit of marketing that strangely enough came from the guy who owns in and out to get people talking and featured we've bought into it and we've actually contributed to its spread so we are responsible but I will be scrolling past I'm scrolling past but go oh watching not for me scroll again time for one more is he going to send you this on sidekick one more coming your way from J email calendar invite he going to drop a pin Instagram air drop it don't what you going do you don't have Snapchat notifications on this is so laborious homemade Rice Krispies the easy way to make Rice Krispies at home in less than 60 seconds tip two spoonfuls of easy cooked rice into a walk of piping hot table salt stir rice continuously and just watch here it till the magic happen oh wow oh yes I mean I always knew that that's how it's done tot be easy Puff the rice Eno let's try this that's interesting I knew it was possible but never thought I could do it at home what's the theory behind the salt is it a heat Transportation method yes it's going to conduct heat and basically it's going to transfer that to the rice what you want is the moisture inside the rice grain which is a tiny percentage why rice has a long shelf life to get so hot and so Under Pressure that it goes puff rice what is that I've not seen a very fine pink powdered salt before is it Himalayan it's called black salt and it is slightly sulfurous and funky and delicious but also it's fine it has a really high uh Heat point and the rice is partially parboiled and then dried oh so you've actually got a little bit of more moisture in there now we have never tried this before this is also an experiment interesting why why have we gone for the sulfur sulfuric why have we gone for this particular salt what's the logic so this puffed rice dish is common on the streets of India it's a street food dish and once it's puffed and then cved free of its salt it can be seasoned in a number of different ways and then would use black salt what the heck oh wow oh wow oh wow it's like little maggots so it should be popping and then you to give it a shimm in the pan maybe just shake the pan handle and you're pretty much ready to SI it off I imagine oh there's so much you don't want to burn it remember how hot it is go go go go go oh God it smells burning and now give the SI a nice shake so all the salt comes out careful that salt's hot and you only put a couple of tablespoons of dry rice in you should have Rice Krispies I'm guessing you can use that salt again and again and again so this is what we're left with cheers really eggy they're delicious afterwards so Indian Street food they might be used in sweet or savory but we know them here in the UK as a cereal product they've got the toasty qualities of um popcorn yeah you could use these as toppings for all sorts of dishes and it actually benefit the flavor when you get the egg it's bad when you don't you get in the other toasted notes which are lovely and yeah texture wise great so as you watching the Tik Tok video you went pretty quiet and then we got a wow and a desperate to try it now you have yeah I think it's really cool because it's so simple to do anyone can do it it's transformational isn't it it's taking something that we're really familiar with um and turning it into something actually completely different and delicious that can be used in a completely different way okay then puffed rice are you going to scroll past or follow fast follow fast follow fast and I reckon I'm going to try that probably in a video that I shouldn't well make sure you're subscribed to you don't miss that and comment down below let us know what other Tik Tok Trends should we be trying next this is our second fridge cam where we're going to test taste and review a few food Trends we find on Tik Tok we have found three to review today we're going to cook them all and then we're going to pick one to put our own twist on at first Barry and James are making carrot bacon I'm excited I'm not right come on keep an open mind here mate come on right you ready for this I'm ready would you see carrots would you see bacon I can see that's it does look a bit like bacon no it doesn't it looks CR it's crispy it's crinkled up Smoky Maple carrot crisps doesn't that sound better I'm completely biased because I love Tabitha Brown and her voice could tell me to do anything and I would do it okay so basically this is Carrot ribbons marinated in a smokey s flavored syrupy glaze and then we're going to put it in the oven and not an air fryer yes until it gets crispy okay so I'll do carrots and you do marinade yeah sure I'm peeling some carrots and now I'm peeling them into ribbons at the same place each time you're calling them ribbons as opposed to rashers yep I have nothing wrong with these recipes just don't call bacon do you know what I mean so our marinade is onion granules garlic powder smoke paprika some liquid smoke and some maple syrup stir together in your carrots peps oh yeah lots of peps interesting that I would associate bacon often with being quite salty yeah no salt there no salt in this or in the carrots show me season doesn't say to put salt in her ones so let's stick to that okay the carrot ribbons go into the marinade that looks good line them up on a baking tray um she used an air fryer so I thought to get a similarish effect in an oven it might be good if they got some air underneath them air flow get the crispiness oh I'm just deviating from the recipe now and and putting the excess marinade over the carrots cuz flavor that goes into the oven for 10 minutes but we're going to keep an eye on it cuz we're not sure and then we'll see what we've got okay we're good please do it I smell it it's looking crispy I see it how they looking yeah they're looking good well they they're getting crispy but they're soft in places as an addition to like salads and stuff crispy vegetable shards are excellent so what is what stopped that from crisping I reckon probably lower temperature for longer you know what it might have been it might have been where you liberally chucking extra sauce on top of it it might have been have you tried it without me it sounds crispy from here I really like it yeah so I it's really nice cuz it's carrot with liquid smoke and maple syrup on them doesn't taste anything like bacon whatsoever in any way but it is delicious it's reminiscent of bacon if I was craving bacon and I couldn't get my hands on any this would get me a little bit closer to it I completely understand why especially on a platform like Tik Tok it uses the word bacon you've got a fraction of a second to attract attention before someone Scrolls away and bacon is going to do that more than carrot despite the fact that carrot crisps especially these ones are delicious I listen I'm I'm fully aware that I'm going to sound grumpy on this video but on this video but it tastes delicious stop calling vegetables bacon I do think that's great is it a pass yeah definitely number two good time to watch some Tik Tok oh while you C down I might watch some Tik Tok Cloud bread and if it's anything as good as Cloud eggs you are going to have funny feelings in your trousers essentially this is like it's a mix between a merang and a bread let's watch and find out guess what it's so easy to make start by separating three eggs place just the whites into a mixing bowl whip them until they become froy E before you say anything how much do you hate it I don't like coloring things for the sake of coloring things it's mering which is cool it's Cloud bread step one separate your eggs egg whites into a mixer whizzed up until stiff peaks and then in with sugar cornstarch vanilla extract blue food coloring and whizzy whiz so far merang I have also heard of putting corn flour into mer and it gives you a slightly chewier mer I think but not this much this is more more flour more like bread so why do you think they're calling this bread for the same reason we called carrot bacon for the same reason it's bright blue have interest what would you call this merang are we happy with that blue loving the blue I'm just saying we it could possibly take a bit more blue you're color blind Blue's fine uh right he does one more test before he puts it he does over his own head I noticed well yeah but you're here I think it might be ready gutted that's a shame isn't it I had enough confidence in the look of that right E's presentation is not either of our fores but you've got to make this look beautiful Jay just saying we've got some spare egg yolks you think on the top all of them like the biggest cloud volcano yeah smooth it into a mound some would say a loaf Matthew in the kitchen left it like this but I have seen another one that smothered it in some sliced almonds you've put sliced almonds there I have it's kind of cool didn't it really could have been more blue 48° C for about 25 minutes 25 minutes and cooling time it looks blue right the iconic Tik Tock tear yes we did it we never do these things and we've done one it looks like a bath sponge it it does is it I tell you what though you lot have all cheered at the tear none of you are holding it it's the weirdest thing weird like weird how sticky and eggy like a Mor worse go on give us a slice it's tear and share bread oh oh it's satisfying to watch over and over again it's a fun science experiment don't smell it but that does not smell good cheers boys Cheers Cheers oh it doesn't taste as bad as it smells it's kind of marshmallowy yeah I wonder if you can make that good the glimmer I know there was a glimmer there there was it is the most off-putting color and yet that's why it works on Tik Tok but it's like raspberry color isn't it unless you've got egg whites left over cuz you've used the egg yolks for something useful that's a no from me did you finish it yes I think it's a yes from me I think it's quite nice what it's it was quite moish the more I eat the more I like it I'm not convinced I think it's split Ain in the room should we try number three number three The Tick Tock egg sandwich let's give it a watch okay got three eggs here do you reckon we do it in real time oh yeah yeah yeah go on we're cracking three eggs into a bowl you know black pepper black pepper black pepper tiny tiny whisk my whisk is larger than who've got a bigger whisk than him yes yes Pam spray Pam spray nice nice bread bread I'll fish the bread's fishing bread out oh the eggs are going in the eggs are going in already bread goes in and then I'm going to immediately turn it so it's like eggy bread oh he's he's done a whoa he's right he's done a cut sorry sorry did the chefs not keep up with the tick tock person is that what happened the chefs couldn't keep up just not quite up there with time travel basically you want to wait until the egg is cooked enough to flip the whole thing over and then we can add cheese fold the sidey flaps in fold it over egg sandwich oh oh oh see this could be bad this could be really really bad je je if any point you want to sub in no I've got my hands in my pockets and I'm I'm almost subbing out because blame sharing is wonderful right it's a little bit caught under there I can see it but you probably go oh God watching juggling videos well when you when he's ready I I'll join back in but at the moment it's all about the juggling videos five balls is always a challenge ho no I can't no I can't ready just go for it oh he's back he's back in the room nice color on the bottom you know I don't like this cheese well again too much plastic involved both in the wrapping and the product snobby I love this cheese do you know why I think this has become so popular it's quite a cool f folding technique nicely done Chef I like it because I think that's a really good base There You Go sir wonderful right give it a taste Che cheers I didn't actually need to taste that to know what that tasted like it's is exactly what you expect it's got real McDonald's FL to it that's it oh American cheese is amazing on a burger it's not amazing for breakfast as a quick breakfast fix it does the job I'm having that tomorrow I love the idea of this one I think it's this one that we could give it the twist I quite enjoyed making it did you yeah I I actually did do you know what I enjoy more James shall we let's swap Okay so we've had a think and we're going to stick to that same clever folding egg bread method but we're going to add a few flavors it really doesn't need much doing to it boys boys we'll take it from here okay I'm going to crack our eggs and whisk them up same as before whisk up three eggs season salt and pepper yeah let's do some salt I think it's was missing a bit salt salt going in Chef peps I think the thing James nailed before was kind of almost warming the pan up once the eggs are in there so you don't it too hot but we're going to sa out oil for butter also butter is like proper omelet techers isn't it yeah you're add you're adding flavor with butter I noticed you've gone still for well we had a little bit of Brios but I think that worked really well um I don't think it needs to change get that bread in so we go egg on both sides or one or bear back what would you like to do up to you so the way we did it you ended up with sort of eggy bread it was kind of soaked I have seen other videos where they leave the top dry and spray it so you get more like fried bread oh he's he's gone already he's gone already decision he didn't even he didn't even contemplate no Consulting there just I there wasn't much time to play with that's true good teers keep it level keep it cooking even you want to color the egg on the bottom at about the same time it takes to cook it on top we've also given you some different cheese some cheddar some fresh herbs in the form of basil and some andya funny enough I actually think that American cheese would also work in this one and it just needed a little bit more with it mhm yep so we've got indya what was the thinking behind that it's again like the ease thing so it doesn't need cooking like bacon does it doesn't need chopping up like chesa does so the unua is like an Italian sausage it's it's kind of smoky and garlicky and delicious and spicy it's got a kick to it as well I guess the other thing you could use again for ease as slices of salami or something you could just they're already sliced and good to go tips on the flip really quickly cuz I'm getting close under one slice of bread grab the pan with the other looking wow it's thing good flip B Flip Flip B flip goodness oh my goodness oh my goodness I'm not confident we've got this there you go I did it you had it I had it I had it all the time cheese cheese get straight arm while it's still nice and hot the cheese is going to go on do you oh let me test this uh yeah it's not that spicy you want all of it but um I think that think that's probably good good and some Basel couple of leaves just torn over then the egg fold egg fold wait wait should we have done it on both sides oh interesting yeah I thought that was going to be okay but you need it on both sides you little let's sprit out a bit more same amount but split between the two I'm thinking the spicy sauce from the Uya the oils that are going to come out of that with the cheese woo Jay can I compliment you on the confidence in which you did that and the fact that you were just chatting while you were doing it that makes such a difference no flap just do it quack it on the board and give it a slice do it do it do it I want a cross-section oh yes yes good job smells looks great Cheers Cheers Cheers Cheers oh it's got a cheese pole oh B yeah no basil it's nice though also I think this might be a little home for all the oregano I keep growing oregano be lovely in this it is delicious it would be more delicious if there was no egg in it but then that would just be a sandwich James that's just a grilled cheese I'm not sure I agree with that but I think I want a little bit of crunch from something it does need a bit more crunch or something else to it but flavor wise that's really good and I think the freshness of the herbs just takes it somewhere and it's quite a cool technique I like it I've had fun and we brought them with us on that was a strong sandwich let us know in the comments down below what flavors would you add to egg and bread in a foldy technique and if you've seen any other intriguing food Tok Tik Tok food Trends let us know about hello and welcome to sorted today we are reviewing Tick Tock food Trends but obviously they're Christmas themed and we're going to add a sorted twist to each one why are you so excited I love Tik Tok so Ben is going first let's have a look at what you're making mate how to make the best homemade eggnog sugar whisk it until it is light and fluffy slowly stream in the hot milk he pours like a normal little bit at a time what what's that supposed to mean that's that mean you guys make a bit of mess around you as you go as well add rum cuz I'm not a child Pour It Up started chaotic it got a bit silly but the recipe is good so have you made eggnog before yes I have I also like eggnog I've made it hot and cold I'm looking forward to being inspired by this to try again okay so we're making eggnog he made it a lot of fun slightly messy I'm going to use all the same ingredients he used we're still going to make it adult by adding the alcohol but with with a Twist on the method I'm just simplifying the process first up crack the eggs into a food processor and Blitz them up this method is stolen from an award-winning ban Jeffrey morgantha I've never made it this way before this is news to me oh cool and Scatter in your sugar little bit at a time do you need that extra bit of sugar that's on top of the blender or is that just shut up it's Christmas leave me alone and then your spices cinnamon nutmeg now ERS is the nutmeg one of those things that you know when you make a cocktail you just release it into the atmosphere and it just has an Ambiance is that what that cuz none of it seems to go in the blender some of it some of it went in the blender and some of it around the rim which I can push in now you see it's not a problem it's not a problem the other flavoring that went in on top of cinnamon and Nutmeg was Vanilla we've got some very aged wonderful Cherry this can be our boozy element and because it is Oak it has essence of vanilla so that is one of our booes going in is that twist a Twist he went with rum cuz we're not kids I've Twisted it for Sherry because we're over 70 yes that's the twist plus a little eber's tinsel oh oh is that the right um better than 's b balls it is better than 's b balls I've got my own little my own little Brew what is it now what this goodness I've made a batch of slogen but I've used a different method more like the Rosé so very gentle mation of skin contact just for a very short time to get a little bit of that pink glow did you do you mean you had a bath in your gin bathtub gin it's the thing bathtub gin is yeah he did is actually bathtub Jin and what I said was very little skin contact just just a dip just a little just the B unlike months of mation after the first Frost of slow these are picked slightly earlier and they have a less time in contact so you get the same effect you get on rosé wine and this is my special I'm going to have to rethink The Twist on my Tik Tok food Trend because it's not anywhere near as elaborate as this I do admire 's going to the effort of making that gin but what I can't appreciate is that he spent time writing out a label to himself not just to myself if you have a look in the freezer cabinet up there one for everyone on the team it's really sweet that is really sweet actually actually quite that's a very anyway there for you I'm going to add dairy in the form of milk and finish it with double cream now this method doesn't require any heating up unlike the Tik Tok Trend and the traditional version allinone makes it quicker and less messy just enough froth to catch that final nutmeg done Cheers Cheers Cheers Cheers Cheers is that not silky smooth oh that is absolutely delicious oh my goodness that is incredible that's like drinking silk notmy cinnamony Christmas silk oh that's good and it's not sickly I could I could bathe in that you know what I'll bathe it with you yeah all together silky smooth and delicious the original version would take 20 minutes to make a custard plus chilling time this has shaved all that out maybe ready in 5 minutes tactically I think that's a tick tock tick J you're in all right then Jay what you thinking e I'm going to be reviewing and then recreating with a Twist baked brie with cranberry in bread this is from a Tik Tok foodie called Feelgood foodie see what it's about I'm already liking this squishy so CR oh what is that so we have one of them this looks delicious not only do we get a finished dish at the end we also get snacking bread whilst it bakes I think we can use this as inspiration to create something amazing first up we need to cut the top of our loaf of bread then cut around our wheel of cheese twist number one we're not using Bree we're using cam on bear this is a Jamie recipe 100% so now I scoop out the middle and I cut around the edge which provides leverage so when I push the cheese in it expands look at the way now she just did that and these beautiful painted nails came out stead you got sausage fingers little bit of sausage in there here's where I think we could add twist number two how about a little bit of mold wine over the top of our cnon bear so that it soaks into the bread and when we bake it suddenly the bread bread has all of the Christmas flavors of Christmas in it as well just the bread or a bit like a lemon drizzle cake stabby stabby cheese too we could stabby the cheese yeah let's stabby stabby the cheese before we place my cam and bear into the bread we need to peel it so that we get some nice cheese but why are you laughing who peel with cheese I'm not going to use a peeler I'm just going to slice you know so it's open it's not really a circle anymore I tell you what that cheese looked really appealing and till he started butchering it look they didn't show this in the video it was a pregrated Bree oh I get you so it's going to ooze more when it bakes yeah cuz normally you might just cut the top and then dip it in now I'm going to add a little bit of mold wine to the top of my cheese so it soaks in and we get Christmas flavors all the way through top it off with some cranberry sauce last thing to do Sage leaves in the top onto a baking tray spray with oil into an oven 350° fah for 25 minutes 20 to5 minutes 20 to5 minutes you want to see you want to see this wobble I can't help but see oh my goodness that's like a liquid Cent Oh my god oh I'm excited I don't know what's going to happen here oh my oh oh oh you can't see this but it going down it's a it's a lava bread it's lava bread we've made lava bread stop talking start sharing I'm salivating is that or is that not the sexiest ooze we have ever had on sorted food pretty filthy gorgeous cheers boys Merry Christmas cheers yeah yeah oh m the mold wine it does a thing I thought it wasn't going to do a thing but it did one just did a little cheese jiggle that's good oh and also you can't do this but I'm here so I can crispy fluffy Oozy sweet it's got it all baz I'm not sure how you're going to beat that but you got to try uhoh what you going to give us buz Christmas tree cupcakes we are a legit Food Channel what I like is they're using an ice cream cone for the structure of their Christmas tree which is really smart good kitchen hack it's a simple Christmas cake with butter icing all over it I think I'm give a little twist by giving it a a grownup Edge to it so my Twist on this Christmas tree cupcake is where do trees come from when a mummy tree loves a daddy Scandinavia in the forest right forest forest we do this are we yeah Forest okay and what's a really tasty Forest ah Black Forest gateau chocolate cherry there you go so what I'll be doing is I'll be stuffing my Christmas tree with a cheats black forest G nice first up I'm crumbing out some chocolate homemade cupcakes chopping up some cherries and drizzling in some kush molding it together to make a cupcake pop like bold well there were all the words but in the wrong order so these are the cones I want to go for it's a slight problem but they're a bit wonky at the bottom I need them to stand up straight so I'm shaving off the bottom snacking con now I to fill these trying to work out how much I fill them what's the best thing about a Cornetto when you get the little chocolate bit at the bottom of the cone so let's take that chocolate bottom all the way to the top so taking my chocolatey cakey mix and proding it in that that is a weighty cone for the topping the icing is really simple it's a butter icing butter IC and sugar vanilla that's going on top of the chocolate cakes to form our snow into a Piping Bag I'm not going to go for a nozzle cuz I think it's going to have a smooth texture to it what he means is he actually put the icing in the Piping Bag before he about the musle that's more likely that was that was right feel like I'd have started at the edge and worked my way in reckon cuz then you got a guide hav't you and the Top's going to be hidden by the cone all right go go get there you go oh we still missed the guys thought I think I prefer my ones I'm honest I I got a green mixture where I just added a well a ton of green coloring they had theirs like scraped on the outside of the Cone first so the needles had something to stick to I guess here you don't even have to be that neat you're just giving it a covering it's a crumb coating at this point he looks like the world's worst ice cream man excuse me I don't that's right no this is my way of doing it okay and then hold the tip hold the tip bz wo it's got so much hiss what we made earlier this is excellent take it off to your bar you're so prepared oh remember the nozzl in this the Noz one right there's a lot of them to do a there in the video they sped this bit up and they had a turntable it's working I mean I'm going to be here be here forever I think this is the polar opposite to my eggnog which was if you've got people around you want to make eggnog it's a super quick way where this is let's turn it into an afternoon activity with the kids fortunately for you we'll have sped this up in the edit but think of us who have had to be here the whole time if in doubt roll it in glitter gold anyone really happy that one ignore this one um I've got a bit bored Barry Taylor got bored halfway through a job shock horror I think from looks alone that's P The Tick Tock test okay should we taste this I only made two so I have to chop a tree in half it's almost painful watching you do that having watched you spend an hour doing it little baby one you know what actually I little one's nicer little one's nicer she done little ones little ones they' have been quicker as well it would have been a lot quicker there you go Cheers Cheers M I like the booze in it I mean the base is a decent cupcake and icing it looked fantastic but the flavor in the cone those people are bright cream so that is horrible the cone and the filling absolutely delicious and they looked impressive and let's be honest you had so much fun making it so it takes all the boxes that's done I'd be happy to do that again I think you done a great job mate all right e final Chef thoughts on all three they all tasted great they all looked fun and festive and let's be honest booze is the answer at Christmas wow tell us what you thought though uh we gave three recipes we found on Tik Tok uh our own little twists comment down below which was your favorite and comment down below and let us know which Tik Tok food Trends should we be reviewing in the New Year please drink responsibly there you go better hello everyone and welcome to saled food now some of you may already know that we recently launched our very own Tik Tok account sorted food official pluggy plug plug and we thought there's no better time to test some Tik Tok food trads so we found a load of foodie creators on Tik Tok we're going to give their recipes go we're going to add our own twist and we're going to have a lovely little experiment aren't we ever you're up first I am up first and this is very much an experiment so this is by Cake Pops Queen obviously beautiful looking cake pops of all shapes and sizes and beautifully decorated this particular video is a chocolate bomb and whilst she did it for Christmas we think chocolate is the bomb all year round and therefore done it let's give it our twist today he's done it oh my goodness you put him in one Tik Tok video I didn't know he'd do that to us so this particular video has got 2.6 million likes and I think it's cuz everyone wants one essentially set chocolate hemispheres melted and stuck together with a filling of stuff hot chocolate and marshmallows and then decorated afterwards what about this recipe stood out to you cuz you're a chef it's not very often that we mess around with chocolate and temper chocolate and create chocolate in molds and things like that however what I also thought was what if we did that and then we give it our own kind of cocktail twist crowbar in booze into it I like it y so I've got some dark chocolate which I've been melting over a pan of simmering water and we want to melt it until it goes above 45° C so this is the art of tempering right and really important if you want chocolate that has a shine and a snap when it sets otherwise it's a bit flimsy it can bloom if you don't and you don't get the shine so it's really important you do this if you want that shine is the bloom the little white bubbly bits yeah above 45 back down to 26 and then raise it slowly for dark chocolate to 32° C and then you use it we're going to do the easiest method that you guys can do at home over a pan of steaming water and then into ice water 26.4 now back over the steam to bring it it back up to 32 and then we can line our silicon Mar I'm also going to glitter two of these as a bit of an experiment I'm excited for these this is the kind of thing I'd never usually attempt at home it feels a little bit too cheffy yeah cheffy and involved then hopefully we just just let gravity do its thing now Zoe's version of the chocolate bombs were filled with drinking chocolate and marshmallow I'm not really mixing that up a huge amount other than I want the flavors of kind of like espresso Martini oh yes that's my favorite cocktail here we are I was always backing you mate all the way that's the reaction I wanted so alcohol coffee chocolate all combined and then the marshmallows will be inside but as they kind of melt into the bomb they'll kind of float to the top and form something reminiscent of Kema that is not Crema like you'd have in a Martini cocktail but you get the idea what I quite like about these is the fact that you see something that looks cool you're inspired to give it a go but this is kind of almost experimentation ourselves who know if it's going to work but as long as we enjoy the process speaking of enjoying the process Eis I'm enjoying this process little coffee lure we're just going to neck that now if you'd like a little I would a Tipple little Tipple right cool from djon cheers must gu that needs to be G all in one wow that is amazing Evers how we looking they've set up they're tempered nicely I think they're a bit thick but hey what we have got oh that is beautifully beautifully Shin preheater pan is it it is he's done it all is that how you melt them together so you've got a join that's our coffee lure paste our Mar marshmallow filling yes a glitter top melted chocolate becomes the glue and we end up with the chocolate bomb what's that I'm just making a little Piping Bag because if you haven't got any edible glitter you can always finish it off yes with white chocolate should we see if it works yeah yes chocolate Bomb hot milk oh oh oh wo that was like a volcano and there's your marshmallow that was pretty cool so the proof is in the pudding there was air inside of our bomb and then it kind of as it broke bubbled to the surface marshmallows do float and I think all he left to do is stare it well played Evers well you say well played how many glasses are there oh G normally one would just enjoy from here this is going to be sloppy cheers boys cheers cheers you definitely want to share a bomb don't you yeah you do that's like drinking pure chocolate oh that coffee cof good comes through like a stonka at the end great job mate that that worked so cake pops Queen doesn't just make lovely looking chocolate things for the internet also makes them in real life for real people to buy her own business always Delights oh cool yeah the thing is now we know it's worked he could set up his own business and then I thought no he can't because he can't copy Zoe's Delights cuz then it would be EA's Delights and that sounds horrific coming in spaff baked feta pasta It's Been Everywhere everyone's done it we're the last people to do it I think we know what this is like but shall we have a look anyway let's do it we could have chosen any one of millions of people uh to look at their baked pet pasta but we're looking at cooking with a she is an incredible foodie Creator she's got tons of really really great stuff and I don't know what it is about hers but it just looks fantastic and it's all just done in that pan right everything's done in that pan and then I add cooked puster to it job done no not job done what's your twist I have two twists number one now lots of people who do this use oregano as does a we're mixing it up we're going for some slightly different flavors we're using sumac interesting it takes it somewhere different and I think the Simplicity of this dish is the tomatoes and the feta and the garlic and then you can play around with other aspects the spices also twist number two the puster shapes and I picked a shape that reminds me of Mike it's called giggly Al bronzo pronunciation may leave something to be desired okay fine well I don't buy any of those answers but go ahead Tomatoes garlic in oil sumac this is already a bizarre recipe when I first saw this I was like Feta not a cheese I'd associate with Italian pasta dishes you're kind of already doing a mish mash so to go again to something like sumac is kind of cool I've put my block of feta in there seasoned it with some sumac poured some oil over it and that can now go into oven for about 30 minutes after about 20 minutes I'm going to put my pasta into that water I want that nice and Al Dente leave that to boil away and as it comes out we'll stir it all together it smells good smells amazing whip it out and this is definitely one of those recipes that you can mix and match depending on what fresh herbs you've got on the window sill you could equally do this with oregano or thyme or Rosemary or basil oo you can see how soft our feta's got it's St started to Mush it mush it mush it wait why I need to take my garlic out of its skin okay so does look good though squidy golden but protected from the skin oh yeah see how soft that was you tease smush it properly yeah do you want a third twist yeah this isn't Basel now that's parsley because it goes better with the sumac pasta going in and those bell-like flowers with those ruffled edges are going to be perfect for that sauce some of that pasta water in there wow that looks good how's about that how easy was that I mean making a really good pasta sauce is not hard because of that delicious wonderful starchy pasta water looks great j a bit of parsley a bit of sumac he's even finishing it with the sumac and I would say that is tough and indeed du all right boys dig in can't wait cheers B A petito that sumac is so zingy it's really citrusy isn't it yeah I would never think to put feta in a pasta dish it just doesn't it's not the cheese that comes to mind but it works works so well the saltiness and the creaminess once it's melted it's one of those things that every few years an idea comes along and it's just not what you'd have expected but it lands so well that everyone wants to try it and when they try it and they get these results you can see why it takes off it's bit of a game changer well Mike you're up yes I am so let's have a look okay so this is from a Creator called audre saurus who is Amazing by the way um her account basically features recipes and food that you just want to eat but the trend that I'm looking at specifically today is candied fruit or Tulu a method of candied fruit from China it involves sugar work it involves boiling sugar it involves tempering sugar or taking the temperature of said sugar and basically candifying fruits Audrey does this to strawberries and the sugar syrup is see-through they look spectacular I'm going to try it with lots of different things so let's see so first thing I'm going to Chuck a load of sugar in here and then I'm literally just going to put enough water for it to coat it and cover it and basically what I want to do is bring this up to a boil you're going to boil off the water so that the concentrate that you're left with at the end is between 80 and 90% sugar see I know the theory but the execution will be tricky it needs to be hot enough to give you the crack but if it's too hot you don't have the glass mirror like shine and see-through you end up with caramel which is Amber or darker even speaking of pinch points when a himmer Twist salad what if I could take something like a radish or even worse celery and candyy them sweet salty what if we could create salad that tastes nice just skeptical this needs to come up to 148° and I'm going to whip this out dip it in the water so that it cools the bottom of the pan and then hopefully it will give me time to do some dippy dippy cooly cooly glassy glassy yummy yummy olive olive oh no ah okay it's coming off it's coming off cuz I can see it starting to color bubbly okay um right what are we doing what sh not panicking no we're not panicking eers why would we do that okay okay now put it on the board on the table damn it there's a tiny bit of color so I've already NOS this up let's do what Audrey did and just start with a lovely strawberry it's got a bit of a t but whatever this is experimental looks great that looks great okay we're in we're in we're in do some grapes grapes would be good it dries really quickly doesn't it okay it's going on wow that's got a big tail okay so this has dried really quickly and it's got very very unworkable very quickly I think when you we put it in the water to cool it off a little bit and then you put it back in the water to cool it off a bit too much I think just literally a tiny dab just to take the edge off it we could go again with sugar yeah the sugar thickened up too quickly so rule is go quick go fast one radish tick next an olive oh look at this boys I'm flying oh it's thickening up already that's just going straight down right what else should we have let's have a bit of celery candied celery there's a great shiny gloss on these that's for sure the other thing that's worth noting Mike yes and I've only realized this through watching you is that all of that cooled sugar you're dropping back in to the pan which means that's then causing lumps and bumps and crunchy bits in your liquid sugar so I think once you've got your main in uh drip drip your strands elsewhere I think I'm out I think I've pushed my luck right okay so some lessons have been learned hey do you know what high water content fruit does not work cuz the Kiwi fell straight off and also it's just left a puddle what can I get you guys what would you like to try should we try an olive cheers not looking forward to this but hey oh concept works I will tell you though it Tes the edge of an olive doesn't it turns the flavor of an olive into something really quite nice it's very tasty okay okay eers have a radish Jay have a bit of celery cheers candy celery no yes radish is actually really nice celery is not good at all I don't feel like the celery worked it just tasted of really sweet and then you bite through it and then it taste of really celery but like slightly stewed oh cuz it was cooking it it was it was a it was there was no crunch from the celery itself you got a crunch from the sugar strawberry that is amazing the strawberry in taste and texture was perfect everything after as the sugar started to solidify was thicker and thicker and thicker dried less and I think that also had an effect on the crack and the glass-like hard candy snap I'm going to do this again I'm going to take some photos to prove that I did it so that night I tried again many many times I tried drying the fruit as much as possible I tried dipping the fruit in the sugar all at the same time to avoid double dipping it didn't work the fruit was still too wet and it changed the temperature of the sugar when it went in which led to crystallization however I'd learned so much but there was no one here to tell right over to you guys uh did you enjoy that experimentation as we went through that if you did give the video a like and head over to our Tik Tok account we are sorted food official give us some love yeah if we get enough love we might keep doing it we hope you enjoyed our marathon on Tik Tok Trends yep here on YouTube ironically comment down below to tell us which was your favorite Tik Tok Trend now on YouTube and enjoy the rest of your weekendhello everyone it's time for another Marathon video so what we've done is compile all the things that sometimes amaze us and sometimes Annoy Us from the wonderful world of Tik Tok for you to enjoy so put your feet up relax or just play the video in the background while you're doing your chores and see you later have a good weekend hello everyone now if you're anything like me you've probably been using a lot of this down time to get into Tik Tok I'll have you know I have the reflexes of a cat and the speed of amongus now as well as all that gold there is also a lot of people making a lot of food Tik toks so we thought why not find some of the most popular recreate them in our studio kitchen review them and then refine one of them and see if we can tweak it a little bit and obviously when I say we I don't want to do this by myself it's a duet I'm doing it with our happiest our go luckiest our little cherub of Joy James Alistair Curry hi okay mate number one dalona coffee can't really do a video on Tik Tok Trends without doing it can we no but it feels like we've left it long enough that it's become a meme of itself and finding one of the original Tik Tok videos of delgoda coffeee is hard but I found one yeah it's been about 2 months we essentially need instant coffee sugar and hot water into a big bowl with an electric whisk and just mix for ages to get as much air into it as possible also seeing as it's massively hot hot in here can we follow this video that I found on doing iced version yes it's looking like it's working Peaks bit yeah I've seen some videos where it's done less than that I've seen some videos where it looks exactly like this so I'm going to say that's done Perfect Right ice in the glass top up with milk and then we'll spoon our coffee froth on how exciting cheers cheers mate do you know what I really like the thick and then the liquid the flavor is nice it's not a great eating drinking eating or drinking experience I'm half chewing it I'm trying to like get a little bit of coffee with each gulp of milk I've seen so many people make it make it look like that and then go so yeah I'm just going to drink it now and stir it together I'm like why why why why it would be better stirred together no but why you've gone to all the effort that's a great idea I like it I like it I like it when I get a load of the Meri bit all right verdict I mean I have drunk all of it so as have I I I think it's very delicious now it's your turn in the hot seat to make one of the newest Trends on Tik Tok pancake cereal it's exactly like what it sounds it's essentially baby pancakes that you then serve in a cereal bowl and top with whatever you like yep yep I've had a look at these they look like mini pancakes so it's flour I think there's raising agents in it wet ingredients go into the flour it's eggs and buttermilk you just mix a batter I like a bit of salt going season sweet stuff you know we are lucky enough to have a lot of squeezy bottles around and a funnel so I reckon part of making them look amazing is probably using a squeezy bottle yeah you went in confidently and did I did a lot didn't I 20 at the same time I've never seen a chef Panic so much about flipping pancakes what the Yeah they're burning they're bloody what the do you feel like maybe doing five at a time might have been more manageable there they go there they go that I mean learn from your mistakes James part of the fun of this I think is probably just like going all out M I've seen a lot of people going for a just a big old toss rather than individual fine yeah too delicate for that I see the status satisfaction that people are getting out of this I'm not sure it's worth it especially when that's how much a batch gives you by now you could have cooked three or four normal sized pancakes yeah and be on your way to a good stack a mini butter going on so we're going milk I mean it's cereal it is cereal like you have to have milk with cereal would you like to try one just one just just one bowl cheers cheers mate you want that kind of fluffiness and cuz they're so small they don't really get that opportunity to to Really puff up a lot they are quite a lot of trouble although I I give that most people might not have as much trouble as I had but at the end of the day it's just time if you're going to go to the extent of making a pancake batter to make panc pancakes at that point you've then got the choice what size pancakes do I make do I make big ones do I make small ones small ones are fun serve that up for like my kids for breakfast they'd have a whale of a time but I'm I'm going to do that once next number three Big Mac triangles so essentially it's all the flavors of a Big Mac but in something that looks like a samosa I would be careful with the use of the the word Samosa so this is by Twisted food who are based out of London they're a online food company that massive on social and they've also got food delivery which is cool should we give them a go let's give them a go oh he's preheating as ban what a pro what an absolute Pro no if I was preheating it I would have done it 2 minutes ago I'm going to put some oil in my pan and then Chuck in my mints wait for that to Brown and then I can add in diced onion diced pickle ketchup and garlic powder obvious I'm going to add in some salt and pepper because flavor so that's all our Big Mac flavors in the pan yes so next up take a tortilla cut it in half make a flour and water paste then take a triangle of cheddar cheese paste around the edges and fold it up so that you get a pocket I'm glad you're doing it and not me yeah stuff it in mate it actually looks pretty sturdy don't say that it does though you know what's going to happen if you say that and again whilst they're frying off should I just make a very very quick simple burger sauce yeah so it doesn't go in it goes on it's a dippy thing like a dippy thing I like the dippy thing Mayo ketchup mustard went I went 311 and some pickles to go through it pickles have to go in the sauce in a Big M nice nice nice that will do donkey I think they're good mate okay get your sesame seeds over the top I think I'm going to cut into mine the air has gone I now feel like I was too conservative on the The Filling no dip cheers I'm not getting pure Big Mac flavors from it but I am getting something really tasty and dare I say it Innovative in terms of how to make it is it a bit novelty sure but that's not a bad thing it's fun yeah the little pocket is all you all you need to take from that video but you can put anything in that and it works so we agree that it's good but the question is is it good enough to become the one that we refine and turn into a sorted special I don't think that means refining number two might be able to do something with the baby panc maybe yeah let's do it okay dude so Pancakes yes so what I'm thinking is take the bits of the cereal and take the bits of the pancake and put them together and take away the sogginess we start with a buttermilk panacotta so we're setting the milk sure put a pan on the hob gelatin Bloom oh yeah water yeah I like that just stuff it in got a pan on the hob already and we'll put in double cream we're going to bring that to a simmer with the sugar vanilla extract who am I to tell you okay I would stop and then alongside that we're going to have our pancakes some fresh berries cuz they are perfect with pancakes I've put some whiskey there for you as well so we should mate some berries but also make like a blueberry compart so it's like half cooked half fresh okay cream simmering if your jealous and's good to go let's stick it in we don't want any of the water we just want the gelatin so squeezy squeezy and then once that's good the butter milk goes in that goes in the fridge for a couple of hours right I've taken the blueberries off the heat I'd give them a bit longer I think we want them to break down cuz we've got the fresh ones as well we don't mind if they break down a little bit should we do the fresh ones let's merate merate so what you want to do is get the strawberries hold them quarters you could stick them straight back into that bowl sugar and bourbon you don't want them to taste of whiske you can never have too much bourbon drink responsibly obviously you can do the caramel dry but I always prefer to put a little splash of water in and you have to have the water to soak all of the sugar otherwise some of it starts kind of caramelizing some of it's not caramelizing and that's when you kind of get into trouble can we replace the water with whiskey do it man do it yeah or just do a like a splash I feel like I don't know if that's enough to make a difference that was too much blueberry compt the blueberries are proper squishy and breaking up now done little bit of bourbon since we're putting bourbon into everything I was just going to put a drizz of maple syrup but should we make a bourbon maple syrup bbon maple syrup that was quite a lot of bourbon maybe this is telling me it's time for me to come in corn flakes into here yeah caramel over the top I would do the cornflakes before it's done cuz once it's done it's going to keep cooking and cooking and you've got to remember where but it's going to keep cooking as well are you indirectly telling me to put the cornflakes in there now I'm not telling you to do anything right now smoking J I'll take it off just have a little look at it it could be slightly darker I can't the thing is I can't even come and have a have a look I know to me to me it looks pretty dark I think it's dark I think it's done it is smoking yeah can I go in pour it Pour it quick oh we could have G darker don't be like that is that everything I think so is this a good time to swap yes great what would you like me to tell you to do first I'd probably like you to tell me to start plating up with the panacotta mate it's probably time to start plating up um panacotta set okay there we go set you go oh you're bra than I am what a lovely set you've got thank you um I reckon go dark because it's a white pan of Cotter and that is the last bit of input I will have on this recipe let's see if this actually works by just putting it like that and blow torching it you can also do this by um dipping it into hot water but I'm basically just loose like melting the very very edge of the panacotta and it should just fall out onto the plate like when you uh did the top of a Creme Brule no oh I don't know what was going on there it's a little bit too melted I did that thing that I was saying don't do just as a reminder we swapped at this stage so that the chef could take over and make sure that the presentation was how's my cornflake brittle still quite hot I reckon it needs quite a few of these pancakes doesn't it to actually make it a little pancake dish cuz we've got the Corn Flakes they're providing the crunch so the pancakes can actually soak up a little bit of this maple bourbon and they're going to be like little hits of maple bourbon I think that's it I think I kind of like it if you're happy I'm happy I think I'm happy let's get into the sexis and uh you can see if you're happy mate that looks decent I think have we nailed it oh we've nailed it cheers cheers mate that has a bit of everything and I have to say the pancake cereal actually adds something to it we didn't do much cheffy stuff we kept it pretty simple a panac cotter is simple you've got a kick of alcohol everywhere you've got that caramel which is just on the right side of unsweet um the pancakes actually soak up the maple syrup so you're getting a little burst of maple syrup and then you've got the texture of the Corn Flakes which I really like I would happily order this in the restaurant breakfast or dessert both it could be breakfast well we're happy he's happy but we want to know what you guys think did we pass give the video a like if you think that we did plus let us know in the comments what other Tik Tok food Trends should we be trying to recreate review and refine hello and welcome back today we have two of our normals checking out and considering some foodie Tik Tok Trends boys have you been keeping an eye on your fyp yes Jamie I am currently addicted to those videos where they put hair on bald men and watch the oh they're great is they they are unbelievable is that still as hell it's just about uh right I'm going to send you the first one uh and because people in the comments sometimes think that these videos are sponsored by Tik Tok I'm going to send them to you on a random social media Network and you've got to find it okay okay he said it to be a Linked In oh you've got Linked In I didn't know iced tee no it was fun fact about tea packets right they actually help digestion really well so we're going to try this out now disclaimer before you put tea packets in the soda make sure to pour some of the soda out because stuff a tea bag in your Sprite deta bottle now we're going to get the second one in stick it upside down for about 10 to 20 minutes it should end up looking like this here we go sweet ice tea makes sense okay that makes that makes that makes sense this is Sprite iced tea and it's taken Tik Tok some point halfway through last year by absolute storm not just Tik Tok it's gone viral across the Internet it's been featured on all of the talk shows across the US people absolutely love it feels simple feels obvious but as always the worst thing you can say is anyone could have done that cuz you didn't do it do it you're right so let's try it we haven't got any dangleberries eers how we so they what you g us a little triangle one no dangle and you're giving us triangles a tea bag's a tea bag is it's not what we got we got English breakfast something fine from Yorkshire you put Yorkshire Tea in this Yorkshire Tea why not okay all tea the same see the thing is you you're saying that on the internet technically speaking all tea comes from the same plant okay fine so first Barry's ignored instruction number one what was that pour some of your spr out because otherwise the bubbles are I've got a fun game for you seen that one not holding for that please be sick to your right if you are now I know this is a bit of fun but actually there is some science behind this because if you cold steep tea it releases all of the flavor with less tannins and less caffeine so you actually get a more delicate tea flavor you could also use seven up other sodas uh you can use any flavors of tea people have been experimenting with those as well so there is a really wide range of things that you could do with it only thing I would like to stress if we're speaking definition Wise It's only tea if it comes from the tea plant if it is a cold infusion of other ingredients a lot of fruit teas that don't actually have tea in them they are an infusion they're not a tea right it takes about 10 to 20 minutes so we put it in the fridge and come back to it we got a rounded lid whoopy you didn't one did the one you made earlier we wanted your one that you've sipped from and stuck your fingers into so your Sprite teas had a few minutes to steep ready go for it this looks lovely Cheers Cheers it's got all the notes of tea enough to make it interesting like but it's it's mostly Sprite yeah really refreshing very refreshing the tea takes the edge of the sweetness as well like the artificial sweetness so our first Tik Tok food Trend are you scrolling past or following fast I'm following that fast definitely and I didn't think I'd be that pleased with it it's caught you off guard yeah it has oh let's try another one you sending it by mail Ready Steady it's obviously a platform you don't have notifications turned on for where is it Barry it Barry I've sent it to you on Facebook Messenger oh my God they going have to download another app there are messages on there that I get that I've been ignoring for years well now what do we have here it's a wine glass no I know I know it's a whole thing now I saw it on Tik Tok they know what they're doing they know they're doing this to Wi people up this isn't for real two three okay here we go cheese the okay we're going to we're going to waste our time and their time doing that absolutely there's a restaurant in Belgium that has been serving Pastor like this for quite some time it got picked up from there it's now spread across Tik Tok everyone's giving it a go yes the comments are a bit divisive is it fun is it frivolous is it a waste should we find out yes why why been excited by this I don't know I'm not sure so obviously we've done a lot of the work for you in in its current form the talking point is well what does it do keep your past to warm because obviously if it's spread out on a plate it's going to get colder quicker it's not for plating or it's not going to hold any of its structure it's simply to store your parmesan to keep the pasta warm and a talking point and to give the diner and experience would you like to experience it yes please oh it's quite good and so for me quick Barry it's cooling down so quickly lovely P imagine you've got a few people around for a dinner party you want to just serve up a simple classic midweek dish but you want to elevate it unbelievable why not put it in a wine glass stupid I'd rather I'd rather have a wine or a wine glass and in terms of theater the best part about eating pasta out which I very rarely do cuz I make p at home all the time is someone coming over and going parmesan sir say when and you never say when but they but they did cuz it's on top of the thing I wanted more than that and I wanted a man he wants more let let me get you another wine glass he wants more wi I'm talking about home cooking imagine you're doing this with kids or dinner parties I've got to wash that up yeah I mean that is what a lot of comments are say some people were saying ultimately that portion is not big enough for me it's only a 250 mil wine glass I want more uh and other people saying you know what it's just a bit of fun it's just a bit different and why is it only desserts that can be served in wine glasses but it brings me onto a subject around EPF experential pleasure of food and this is a legitimate thing EPF just the dark web so EPF is defined as the enduring cognitive I.E satisfaction and emotional I.E delight and value that consumers gain from savoring the multisensory communial and cultural meaning in food experiences food experiences involve the anticipation of food events and food practices purchasing consuming and remembering there is no denying that of all those things you'll definitely remember this I'll bore off e it's EPF it is enhancing your pleasure food through an experience okay ask me the question Eis it's pretentious The only positive I can think of from this is yes there's theater but also the dish hasn't been damaged other bits of theater I've seen have done something to the dish we like actually has made it worse for me that turns up I go wow this is ridiculous what does it do and then it does what it does and I go oh and for me that's where the payoff doesn't quite match yeah the expectation are you going to scroll past or are you going to follow fast I'm scrolling past yeah cuz I've done it once I'm scrolling past because it's silly too silly for me let's move on to the next one ready for another yes what platform now 9 and a half or 9 and 3/4 which is the joke I've never seen it the latter correct badly delivered it's on the platform formerly known as Twitter okay all right here we go I think you're going to like this one we have a good one please I have definitely seen this one we're doing this we're not going to do this we're doing this I was craving it so I had to make it at home caramelized onions behind we're going to start by I follow her Instagram I prefer the sweeter Taste of yellow onion add them to a hot and grease Grill I also like to add a little pinch of salt and sugar and once they're caramelized we're going to add cheese to half of the pieces now shape your Patty seasoned with salt and pepper and hit them on the grill I also like to musty them but this is I'm salivating lay up how you eat it I sound like there you have your Flying Dutchman that's onion wrapped of course you have to enjoy it with the special sauce and the peppercinis for the whole experience oh up for this how the tables have turned well the thing is fried onion is one of the best parts of a burger yeah nearly as good as the bread oh yeah the bread absorbs all of the juices from the fried onion and the meat and the cheese and the condiments what you're left with is something I'm on mik side here impossible to eat this is the Flying Dutchman and it has gone massive in every single location where there's an In-N-Out Burger this is your newest way of customizing your Inn out experience now we know about animal style we know about double doubles now there are a ton of mukbangs of people eating the In-N-Out version and showing how good it is but there are 5 Megaton more video of people recreating these at home and we thought what better way to do it than recreate it than for you to recreate it at home I thought we go in and out of kush F what no that's that's that's a different video now people describe the source as kind of like a a bit like thousand island dressing sorry about that you weing so hard I thought one of you was going to have that in the back of your throat then that's pretty good kush nice so would you reckon down the middle and then either side the Buns okay so we be going fors right now I like that's that's too girthy there you go oh that is perfect yes yes go for it yeah now a lot of the videos we've seen this would obviously be done in a planer in like a diner or a grill so you've got a big flat surface and you can lay over loads and loads and loads of onions the protein style is wrapped in lettuce the Tomato wrapped is obviously wrapped in tomatoes okay and I know what you're thinking why is it called The Flying Dutchman Harry Snider the founder of In-N-Out is Dutch and this was his favorite meal to have onions are designed to fall apart how the hell are we going to get that to there that onto that that into that into that ready okay okay base construction that is a that is a good base uh sauce ready yeah I mean it's something try it no usually we cut into Burger don't we no no go on okay you're right you know what it holds it does hold it's not pleasant to hold m i mean just Len to it it's sloppy you know what that is that needs a band but Barry put yourself in the in the seat of somebody who might be cutting back on carbs this is not an option for a health conscious person but Atkins diet meat cheese onion you've got it all there so no that's not how it works AB abolutely would you prefer to have this or wrapped in lettuce or wrapped in a tomato I think lettuce would do a better job wow it's really hard I know my issue here is not even a burger anymore by definition a burger needs to be between slices of bread and I'm just not convinced we need more ways to encourage people to eat more fast food that's why I was so excited about the last one as silly as a wine glass was at least encouraging and putting more fun into scratch cooking that in a wine glass we much better way of eating again yeah it would be cleaner would and it keep it warm right so the Flying Dutchman are we scrolling past or are we following fast I think this is a genius bit of marketing that strangely enough came from the guy who owns in and out to get people talking and featured we've bought into it and we've actually contributed to its spread so we are responsible but I will be scrolling past I'm scrolling past but go oh watching not for me scroll again time for one more is he going to send you this on sidekick one more coming your way from J email calendar invite he going to drop a pin Instagram air drop it don't what you going do you don't have Snapchat notifications on this is so laborious homemade Rice Krispies the easy way to make Rice Krispies at home in less than 60 seconds tip two spoonfuls of easy cooked rice into a walk of piping hot table salt stir rice continuously and just watch here it till the magic happen oh wow oh yes I mean I always knew that that's how it's done tot be easy Puff the rice Eno let's try this that's interesting I knew it was possible but never thought I could do it at home what's the theory behind the salt is it a heat Transportation method yes it's going to conduct heat and basically it's going to transfer that to the rice what you want is the moisture inside the rice grain which is a tiny percentage why rice has a long shelf life to get so hot and so Under Pressure that it goes puff rice what is that I've not seen a very fine pink powdered salt before is it Himalayan it's called black salt and it is slightly sulfurous and funky and delicious but also it's fine it has a really high uh Heat point and the rice is partially parboiled and then dried oh so you've actually got a little bit of more moisture in there now we have never tried this before this is also an experiment interesting why why have we gone for the sulfur sulfuric why have we gone for this particular salt what's the logic so this puffed rice dish is common on the streets of India it's a street food dish and once it's puffed and then cved free of its salt it can be seasoned in a number of different ways and then would use black salt what the heck oh wow oh wow oh wow it's like little maggots so it should be popping and then you to give it a shimm in the pan maybe just shake the pan handle and you're pretty much ready to SI it off I imagine oh there's so much you don't want to burn it remember how hot it is go go go go go oh God it smells burning and now give the SI a nice shake so all the salt comes out careful that salt's hot and you only put a couple of tablespoons of dry rice in you should have Rice Krispies I'm guessing you can use that salt again and again and again so this is what we're left with cheers really eggy they're delicious afterwards so Indian Street food they might be used in sweet or savory but we know them here in the UK as a cereal product they've got the toasty qualities of um popcorn yeah you could use these as toppings for all sorts of dishes and it actually benefit the flavor when you get the egg it's bad when you don't you get in the other toasted notes which are lovely and yeah texture wise great so as you watching the Tik Tok video you went pretty quiet and then we got a wow and a desperate to try it now you have yeah I think it's really cool because it's so simple to do anyone can do it it's transformational isn't it it's taking something that we're really familiar with um and turning it into something actually completely different and delicious that can be used in a completely different way okay then puffed rice are you going to scroll past or follow fast follow fast follow fast and I reckon I'm going to try that probably in a video that I shouldn't well make sure you're subscribed to you don't miss that and comment down below let us know what other Tik Tok Trends should we be trying next this is our second fridge cam where we're going to test taste and review a few food Trends we find on Tik Tok we have found three to review today we're going to cook them all and then we're going to pick one to put our own twist on at first Barry and James are making carrot bacon I'm excited I'm not right come on keep an open mind here mate come on right you ready for this I'm ready would you see carrots would you see bacon I can see that's it does look a bit like bacon no it doesn't it looks CR it's crispy it's crinkled up Smoky Maple carrot crisps doesn't that sound better I'm completely biased because I love Tabitha Brown and her voice could tell me to do anything and I would do it okay so basically this is Carrot ribbons marinated in a smokey s flavored syrupy glaze and then we're going to put it in the oven and not an air fryer yes until it gets crispy okay so I'll do carrots and you do marinade yeah sure I'm peeling some carrots and now I'm peeling them into ribbons at the same place each time you're calling them ribbons as opposed to rashers yep I have nothing wrong with these recipes just don't call bacon do you know what I mean so our marinade is onion granules garlic powder smoke paprika some liquid smoke and some maple syrup stir together in your carrots peps oh yeah lots of peps interesting that I would associate bacon often with being quite salty yeah no salt there no salt in this or in the carrots show me season doesn't say to put salt in her ones so let's stick to that okay the carrot ribbons go into the marinade that looks good line them up on a baking tray um she used an air fryer so I thought to get a similarish effect in an oven it might be good if they got some air underneath them air flow get the crispiness oh I'm just deviating from the recipe now and and putting the excess marinade over the carrots cuz flavor that goes into the oven for 10 minutes but we're going to keep an eye on it cuz we're not sure and then we'll see what we've got okay we're good please do it I smell it it's looking crispy I see it how they looking yeah they're looking good well they they're getting crispy but they're soft in places as an addition to like salads and stuff crispy vegetable shards are excellent so what is what stopped that from crisping I reckon probably lower temperature for longer you know what it might have been it might have been where you liberally chucking extra sauce on top of it it might have been have you tried it without me it sounds crispy from here I really like it yeah so I it's really nice cuz it's carrot with liquid smoke and maple syrup on them doesn't taste anything like bacon whatsoever in any way but it is delicious it's reminiscent of bacon if I was craving bacon and I couldn't get my hands on any this would get me a little bit closer to it I completely understand why especially on a platform like Tik Tok it uses the word bacon you've got a fraction of a second to attract attention before someone Scrolls away and bacon is going to do that more than carrot despite the fact that carrot crisps especially these ones are delicious I listen I'm I'm fully aware that I'm going to sound grumpy on this video but on this video but it tastes delicious stop calling vegetables bacon I do think that's great is it a pass yeah definitely number two good time to watch some Tik Tok oh while you C down I might watch some Tik Tok Cloud bread and if it's anything as good as Cloud eggs you are going to have funny feelings in your trousers essentially this is like it's a mix between a merang and a bread let's watch and find out guess what it's so easy to make start by separating three eggs place just the whites into a mixing bowl whip them until they become froy E before you say anything how much do you hate it I don't like coloring things for the sake of coloring things it's mering which is cool it's Cloud bread step one separate your eggs egg whites into a mixer whizzed up until stiff peaks and then in with sugar cornstarch vanilla extract blue food coloring and whizzy whiz so far merang I have also heard of putting corn flour into mer and it gives you a slightly chewier mer I think but not this much this is more more flour more like bread so why do you think they're calling this bread for the same reason we called carrot bacon for the same reason it's bright blue have interest what would you call this merang are we happy with that blue loving the blue I'm just saying we it could possibly take a bit more blue you're color blind Blue's fine uh right he does one more test before he puts it he does over his own head I noticed well yeah but you're here I think it might be ready gutted that's a shame isn't it I had enough confidence in the look of that right E's presentation is not either of our fores but you've got to make this look beautiful Jay just saying we've got some spare egg yolks you think on the top all of them like the biggest cloud volcano yeah smooth it into a mound some would say a loaf Matthew in the kitchen left it like this but I have seen another one that smothered it in some sliced almonds you've put sliced almonds there I have it's kind of cool didn't it really could have been more blue 48° C for about 25 minutes 25 minutes and cooling time it looks blue right the iconic Tik Tock tear yes we did it we never do these things and we've done one it looks like a bath sponge it it does is it I tell you what though you lot have all cheered at the tear none of you are holding it it's the weirdest thing weird like weird how sticky and eggy like a Mor worse go on give us a slice it's tear and share bread oh oh it's satisfying to watch over and over again it's a fun science experiment don't smell it but that does not smell good cheers boys Cheers Cheers oh it doesn't taste as bad as it smells it's kind of marshmallowy yeah I wonder if you can make that good the glimmer I know there was a glimmer there there was it is the most off-putting color and yet that's why it works on Tik Tok but it's like raspberry color isn't it unless you've got egg whites left over cuz you've used the egg yolks for something useful that's a no from me did you finish it yes I think it's a yes from me I think it's quite nice what it's it was quite moish the more I eat the more I like it I'm not convinced I think it's split Ain in the room should we try number three number three The Tick Tock egg sandwich let's give it a watch okay got three eggs here do you reckon we do it in real time oh yeah yeah yeah go on we're cracking three eggs into a bowl you know black pepper black pepper black pepper tiny tiny whisk my whisk is larger than who've got a bigger whisk than him yes yes Pam spray Pam spray nice nice bread bread I'll fish the bread's fishing bread out oh the eggs are going in the eggs are going in already bread goes in and then I'm going to immediately turn it so it's like eggy bread oh he's he's done a whoa he's right he's done a cut sorry sorry did the chefs not keep up with the tick tock person is that what happened the chefs couldn't keep up just not quite up there with time travel basically you want to wait until the egg is cooked enough to flip the whole thing over and then we can add cheese fold the sidey flaps in fold it over egg sandwich oh oh oh see this could be bad this could be really really bad je je if any point you want to sub in no I've got my hands in my pockets and I'm I'm almost subbing out because blame sharing is wonderful right it's a little bit caught under there I can see it but you probably go oh God watching juggling videos well when you when he's ready I I'll join back in but at the moment it's all about the juggling videos five balls is always a challenge ho no I can't no I can't ready just go for it oh he's back he's back in the room nice color on the bottom you know I don't like this cheese well again too much plastic involved both in the wrapping and the product snobby I love this cheese do you know why I think this has become so popular it's quite a cool f folding technique nicely done Chef I like it because I think that's a really good base There You Go sir wonderful right give it a taste Che cheers I didn't actually need to taste that to know what that tasted like it's is exactly what you expect it's got real McDonald's FL to it that's it oh American cheese is amazing on a burger it's not amazing for breakfast as a quick breakfast fix it does the job I'm having that tomorrow I love the idea of this one I think it's this one that we could give it the twist I quite enjoyed making it did you yeah I I actually did do you know what I enjoy more James shall we let's swap Okay so we've had a think and we're going to stick to that same clever folding egg bread method but we're going to add a few flavors it really doesn't need much doing to it boys boys we'll take it from here okay I'm going to crack our eggs and whisk them up same as before whisk up three eggs season salt and pepper yeah let's do some salt I think it's was missing a bit salt salt going in Chef peps I think the thing James nailed before was kind of almost warming the pan up once the eggs are in there so you don't it too hot but we're going to sa out oil for butter also butter is like proper omelet techers isn't it yeah you're add you're adding flavor with butter I noticed you've gone still for well we had a little bit of Brios but I think that worked really well um I don't think it needs to change get that bread in so we go egg on both sides or one or bear back what would you like to do up to you so the way we did it you ended up with sort of eggy bread it was kind of soaked I have seen other videos where they leave the top dry and spray it so you get more like fried bread oh he's he's gone already he's gone already decision he didn't even he didn't even contemplate no Consulting there just I there wasn't much time to play with that's true good teers keep it level keep it cooking even you want to color the egg on the bottom at about the same time it takes to cook it on top we've also given you some different cheese some cheddar some fresh herbs in the form of basil and some andya funny enough I actually think that American cheese would also work in this one and it just needed a little bit more with it mhm yep so we've got indya what was the thinking behind that it's again like the ease thing so it doesn't need cooking like bacon does it doesn't need chopping up like chesa does so the unua is like an Italian sausage it's it's kind of smoky and garlicky and delicious and spicy it's got a kick to it as well I guess the other thing you could use again for ease as slices of salami or something you could just they're already sliced and good to go tips on the flip really quickly cuz I'm getting close under one slice of bread grab the pan with the other looking wow it's thing good flip B Flip Flip B flip goodness oh my goodness oh my goodness I'm not confident we've got this there you go I did it you had it I had it I had it all the time cheese cheese get straight arm while it's still nice and hot the cheese is going to go on do you oh let me test this uh yeah it's not that spicy you want all of it but um I think that think that's probably good good and some Basel couple of leaves just torn over then the egg fold egg fold wait wait should we have done it on both sides oh interesting yeah I thought that was going to be okay but you need it on both sides you little let's sprit out a bit more same amount but split between the two I'm thinking the spicy sauce from the Uya the oils that are going to come out of that with the cheese woo Jay can I compliment you on the confidence in which you did that and the fact that you were just chatting while you were doing it that makes such a difference no flap just do it quack it on the board and give it a slice do it do it do it I want a cross-section oh yes yes good job smells looks great Cheers Cheers Cheers Cheers oh it's got a cheese pole oh B yeah no basil it's nice though also I think this might be a little home for all the oregano I keep growing oregano be lovely in this it is delicious it would be more delicious if there was no egg in it but then that would just be a sandwich James that's just a grilled cheese I'm not sure I agree with that but I think I want a little bit of crunch from something it does need a bit more crunch or something else to it but flavor wise that's really good and I think the freshness of the herbs just takes it somewhere and it's quite a cool technique I like it I've had fun and we brought them with us on that was a strong sandwich let us know in the comments down below what flavors would you add to egg and bread in a foldy technique and if you've seen any other intriguing food Tok Tik Tok food Trends let us know about hello and welcome to sorted today we are reviewing Tick Tock food Trends but obviously they're Christmas themed and we're going to add a sorted twist to each one why are you so excited I love Tik Tok so Ben is going first let's have a look at what you're making mate how to make the best homemade eggnog sugar whisk it until it is light and fluffy slowly stream in the hot milk he pours like a normal little bit at a time what what's that supposed to mean that's that mean you guys make a bit of mess around you as you go as well add rum cuz I'm not a child Pour It Up started chaotic it got a bit silly but the recipe is good so have you made eggnog before yes I have I also like eggnog I've made it hot and cold I'm looking forward to being inspired by this to try again okay so we're making eggnog he made it a lot of fun slightly messy I'm going to use all the same ingredients he used we're still going to make it adult by adding the alcohol but with with a Twist on the method I'm just simplifying the process first up crack the eggs into a food processor and Blitz them up this method is stolen from an award-winning ban Jeffrey morgantha I've never made it this way before this is news to me oh cool and Scatter in your sugar little bit at a time do you need that extra bit of sugar that's on top of the blender or is that just shut up it's Christmas leave me alone and then your spices cinnamon nutmeg now ERS is the nutmeg one of those things that you know when you make a cocktail you just release it into the atmosphere and it just has an Ambiance is that what that cuz none of it seems to go in the blender some of it some of it went in the blender and some of it around the rim which I can push in now you see it's not a problem it's not a problem the other flavoring that went in on top of cinnamon and Nutmeg was Vanilla we've got some very aged wonderful Cherry this can be our boozy element and because it is Oak it has essence of vanilla so that is one of our booes going in is that twist a Twist he went with rum cuz we're not kids I've Twisted it for Sherry because we're over 70 yes that's the twist plus a little eber's tinsel oh oh is that the right um better than 's b balls it is better than 's b balls I've got my own little my own little Brew what is it now what this goodness I've made a batch of slogen but I've used a different method more like the Rosé so very gentle mation of skin contact just for a very short time to get a little bit of that pink glow did you do you mean you had a bath in your gin bathtub gin it's the thing bathtub gin is yeah he did is actually bathtub Jin and what I said was very little skin contact just just a dip just a little just the B unlike months of mation after the first Frost of slow these are picked slightly earlier and they have a less time in contact so you get the same effect you get on rosé wine and this is my special I'm going to have to rethink The Twist on my Tik Tok food Trend because it's not anywhere near as elaborate as this I do admire 's going to the effort of making that gin but what I can't appreciate is that he spent time writing out a label to himself not just to myself if you have a look in the freezer cabinet up there one for everyone on the team it's really sweet that is really sweet actually actually quite that's a very anyway there for you I'm going to add dairy in the form of milk and finish it with double cream now this method doesn't require any heating up unlike the Tik Tok Trend and the traditional version allinone makes it quicker and less messy just enough froth to catch that final nutmeg done Cheers Cheers Cheers Cheers Cheers is that not silky smooth oh that is absolutely delicious oh my goodness that is incredible that's like drinking silk notmy cinnamony Christmas silk oh that's good and it's not sickly I could I could bathe in that you know what I'll bathe it with you yeah all together silky smooth and delicious the original version would take 20 minutes to make a custard plus chilling time this has shaved all that out maybe ready in 5 minutes tactically I think that's a tick tock tick J you're in all right then Jay what you thinking e I'm going to be reviewing and then recreating with a Twist baked brie with cranberry in bread this is from a Tik Tok foodie called Feelgood foodie see what it's about I'm already liking this squishy so CR oh what is that so we have one of them this looks delicious not only do we get a finished dish at the end we also get snacking bread whilst it bakes I think we can use this as inspiration to create something amazing first up we need to cut the top of our loaf of bread then cut around our wheel of cheese twist number one we're not using Bree we're using cam on bear this is a Jamie recipe 100% so now I scoop out the middle and I cut around the edge which provides leverage so when I push the cheese in it expands look at the way now she just did that and these beautiful painted nails came out stead you got sausage fingers little bit of sausage in there here's where I think we could add twist number two how about a little bit of mold wine over the top of our cnon bear so that it soaks into the bread and when we bake it suddenly the bread bread has all of the Christmas flavors of Christmas in it as well just the bread or a bit like a lemon drizzle cake stabby stabby cheese too we could stabby the cheese yeah let's stabby stabby the cheese before we place my cam and bear into the bread we need to peel it so that we get some nice cheese but why are you laughing who peel with cheese I'm not going to use a peeler I'm just going to slice you know so it's open it's not really a circle anymore I tell you what that cheese looked really appealing and till he started butchering it look they didn't show this in the video it was a pregrated Bree oh I get you so it's going to ooze more when it bakes yeah cuz normally you might just cut the top and then dip it in now I'm going to add a little bit of mold wine to the top of my cheese so it soaks in and we get Christmas flavors all the way through top it off with some cranberry sauce last thing to do Sage leaves in the top onto a baking tray spray with oil into an oven 350° fah for 25 minutes 20 to5 minutes 20 to5 minutes you want to see you want to see this wobble I can't help but see oh my goodness that's like a liquid Cent Oh my god oh I'm excited I don't know what's going to happen here oh my oh oh oh you can't see this but it going down it's a it's a lava bread it's lava bread we've made lava bread stop talking start sharing I'm salivating is that or is that not the sexiest ooze we have ever had on sorted food pretty filthy gorgeous cheers boys Merry Christmas cheers yeah yeah oh m the mold wine it does a thing I thought it wasn't going to do a thing but it did one just did a little cheese jiggle that's good oh and also you can't do this but I'm here so I can crispy fluffy Oozy sweet it's got it all baz I'm not sure how you're going to beat that but you got to try uhoh what you going to give us buz Christmas tree cupcakes we are a legit Food Channel what I like is they're using an ice cream cone for the structure of their Christmas tree which is really smart good kitchen hack it's a simple Christmas cake with butter icing all over it I think I'm give a little twist by giving it a a grownup Edge to it so my Twist on this Christmas tree cupcake is where do trees come from when a mummy tree loves a daddy Scandinavia in the forest right forest forest we do this are we yeah Forest okay and what's a really tasty Forest ah Black Forest gateau chocolate cherry there you go so what I'll be doing is I'll be stuffing my Christmas tree with a cheats black forest G nice first up I'm crumbing out some chocolate homemade cupcakes chopping up some cherries and drizzling in some kush molding it together to make a cupcake pop like bold well there were all the words but in the wrong order so these are the cones I want to go for it's a slight problem but they're a bit wonky at the bottom I need them to stand up straight so I'm shaving off the bottom snacking con now I to fill these trying to work out how much I fill them what's the best thing about a Cornetto when you get the little chocolate bit at the bottom of the cone so let's take that chocolate bottom all the way to the top so taking my chocolatey cakey mix and proding it in that that is a weighty cone for the topping the icing is really simple it's a butter icing butter IC and sugar vanilla that's going on top of the chocolate cakes to form our snow into a Piping Bag I'm not going to go for a nozzle cuz I think it's going to have a smooth texture to it what he means is he actually put the icing in the Piping Bag before he about the musle that's more likely that was that was right feel like I'd have started at the edge and worked my way in reckon cuz then you got a guide hav't you and the Top's going to be hidden by the cone all right go go get there you go oh we still missed the guys thought I think I prefer my ones I'm honest I I got a green mixture where I just added a well a ton of green coloring they had theirs like scraped on the outside of the Cone first so the needles had something to stick to I guess here you don't even have to be that neat you're just giving it a covering it's a crumb coating at this point he looks like the world's worst ice cream man excuse me I don't that's right no this is my way of doing it okay and then hold the tip hold the tip bz wo it's got so much hiss what we made earlier this is excellent take it off to your bar you're so prepared oh remember the nozzl in this the Noz one right there's a lot of them to do a there in the video they sped this bit up and they had a turntable it's working I mean I'm going to be here be here forever I think this is the polar opposite to my eggnog which was if you've got people around you want to make eggnog it's a super quick way where this is let's turn it into an afternoon activity with the kids fortunately for you we'll have sped this up in the edit but think of us who have had to be here the whole time if in doubt roll it in glitter gold anyone really happy that one ignore this one um I've got a bit bored Barry Taylor got bored halfway through a job shock horror I think from looks alone that's P The Tick Tock test okay should we taste this I only made two so I have to chop a tree in half it's almost painful watching you do that having watched you spend an hour doing it little baby one you know what actually I little one's nicer little one's nicer she done little ones little ones they' have been quicker as well it would have been a lot quicker there you go Cheers Cheers M I like the booze in it I mean the base is a decent cupcake and icing it looked fantastic but the flavor in the cone those people are bright cream so that is horrible the cone and the filling absolutely delicious and they looked impressive and let's be honest you had so much fun making it so it takes all the boxes that's done I'd be happy to do that again I think you done a great job mate all right e final Chef thoughts on all three they all tasted great they all looked fun and festive and let's be honest booze is the answer at Christmas wow tell us what you thought though uh we gave three recipes we found on Tik Tok uh our own little twists comment down below which was your favorite and comment down below and let us know which Tik Tok food Trends should we be reviewing in the New Year please drink responsibly there you go better hello everyone and welcome to saled food now some of you may already know that we recently launched our very own Tik Tok account sorted food official pluggy plug plug and we thought there's no better time to test some Tik Tok food trads so we found a load of foodie creators on Tik Tok we're going to give their recipes go we're going to add our own twist and we're going to have a lovely little experiment aren't we ever you're up first I am up first and this is very much an experiment so this is by Cake Pops Queen obviously beautiful looking cake pops of all shapes and sizes and beautifully decorated this particular video is a chocolate bomb and whilst she did it for Christmas we think chocolate is the bomb all year round and therefore done it let's give it our twist today he's done it oh my goodness you put him in one Tik Tok video I didn't know he'd do that to us so this particular video has got 2.6 million likes and I think it's cuz everyone wants one essentially set chocolate hemispheres melted and stuck together with a filling of stuff hot chocolate and marshmallows and then decorated afterwards what about this recipe stood out to you cuz you're a chef it's not very often that we mess around with chocolate and temper chocolate and create chocolate in molds and things like that however what I also thought was what if we did that and then we give it our own kind of cocktail twist crowbar in booze into it I like it y so I've got some dark chocolate which I've been melting over a pan of simmering water and we want to melt it until it goes above 45° C so this is the art of tempering right and really important if you want chocolate that has a shine and a snap when it sets otherwise it's a bit flimsy it can bloom if you don't and you don't get the shine so it's really important you do this if you want that shine is the bloom the little white bubbly bits yeah above 45 back down to 26 and then raise it slowly for dark chocolate to 32° C and then you use it we're going to do the easiest method that you guys can do at home over a pan of steaming water and then into ice water 26.4 now back over the steam to bring it it back up to 32 and then we can line our silicon Mar I'm also going to glitter two of these as a bit of an experiment I'm excited for these this is the kind of thing I'd never usually attempt at home it feels a little bit too cheffy yeah cheffy and involved then hopefully we just just let gravity do its thing now Zoe's version of the chocolate bombs were filled with drinking chocolate and marshmallow I'm not really mixing that up a huge amount other than I want the flavors of kind of like espresso Martini oh yes that's my favorite cocktail here we are I was always backing you mate all the way that's the reaction I wanted so alcohol coffee chocolate all combined and then the marshmallows will be inside but as they kind of melt into the bomb they'll kind of float to the top and form something reminiscent of Kema that is not Crema like you'd have in a Martini cocktail but you get the idea what I quite like about these is the fact that you see something that looks cool you're inspired to give it a go but this is kind of almost experimentation ourselves who know if it's going to work but as long as we enjoy the process speaking of enjoying the process Eis I'm enjoying this process little coffee lure we're just going to neck that now if you'd like a little I would a Tipple little Tipple right cool from djon cheers must gu that needs to be G all in one wow that is amazing Evers how we looking they've set up they're tempered nicely I think they're a bit thick but hey what we have got oh that is beautifully beautifully Shin preheater pan is it it is he's done it all is that how you melt them together so you've got a join that's our coffee lure paste our Mar marshmallow filling yes a glitter top melted chocolate becomes the glue and we end up with the chocolate bomb what's that I'm just making a little Piping Bag because if you haven't got any edible glitter you can always finish it off yes with white chocolate should we see if it works yeah yes chocolate Bomb hot milk oh oh oh wo that was like a volcano and there's your marshmallow that was pretty cool so the proof is in the pudding there was air inside of our bomb and then it kind of as it broke bubbled to the surface marshmallows do float and I think all he left to do is stare it well played Evers well you say well played how many glasses are there oh G normally one would just enjoy from here this is going to be sloppy cheers boys cheers cheers you definitely want to share a bomb don't you yeah you do that's like drinking pure chocolate oh that coffee cof good comes through like a stonka at the end great job mate that that worked so cake pops Queen doesn't just make lovely looking chocolate things for the internet also makes them in real life for real people to buy her own business always Delights oh cool yeah the thing is now we know it's worked he could set up his own business and then I thought no he can't because he can't copy Zoe's Delights cuz then it would be EA's Delights and that sounds horrific coming in spaff baked feta pasta It's Been Everywhere everyone's done it we're the last people to do it I think we know what this is like but shall we have a look anyway let's do it we could have chosen any one of millions of people uh to look at their baked pet pasta but we're looking at cooking with a she is an incredible foodie Creator she's got tons of really really great stuff and I don't know what it is about hers but it just looks fantastic and it's all just done in that pan right everything's done in that pan and then I add cooked puster to it job done no not job done what's your twist I have two twists number one now lots of people who do this use oregano as does a we're mixing it up we're going for some slightly different flavors we're using sumac interesting it takes it somewhere different and I think the Simplicity of this dish is the tomatoes and the feta and the garlic and then you can play around with other aspects the spices also twist number two the puster shapes and I picked a shape that reminds me of Mike it's called giggly Al bronzo pronunciation may leave something to be desired okay fine well I don't buy any of those answers but go ahead Tomatoes garlic in oil sumac this is already a bizarre recipe when I first saw this I was like Feta not a cheese I'd associate with Italian pasta dishes you're kind of already doing a mish mash so to go again to something like sumac is kind of cool I've put my block of feta in there seasoned it with some sumac poured some oil over it and that can now go into oven for about 30 minutes after about 20 minutes I'm going to put my pasta into that water I want that nice and Al Dente leave that to boil away and as it comes out we'll stir it all together it smells good smells amazing whip it out and this is definitely one of those recipes that you can mix and match depending on what fresh herbs you've got on the window sill you could equally do this with oregano or thyme or Rosemary or basil oo you can see how soft our feta's got it's St started to Mush it mush it mush it wait why I need to take my garlic out of its skin okay so does look good though squidy golden but protected from the skin oh yeah see how soft that was you tease smush it properly yeah do you want a third twist yeah this isn't Basel now that's parsley because it goes better with the sumac pasta going in and those bell-like flowers with those ruffled edges are going to be perfect for that sauce some of that pasta water in there wow that looks good how's about that how easy was that I mean making a really good pasta sauce is not hard because of that delicious wonderful starchy pasta water looks great j a bit of parsley a bit of sumac he's even finishing it with the sumac and I would say that is tough and indeed du all right boys dig in can't wait cheers B A petito that sumac is so zingy it's really citrusy isn't it yeah I would never think to put feta in a pasta dish it just doesn't it's not the cheese that comes to mind but it works works so well the saltiness and the creaminess once it's melted it's one of those things that every few years an idea comes along and it's just not what you'd have expected but it lands so well that everyone wants to try it and when they try it and they get these results you can see why it takes off it's bit of a game changer well Mike you're up yes I am so let's have a look okay so this is from a Creator called audre saurus who is Amazing by the way um her account basically features recipes and food that you just want to eat but the trend that I'm looking at specifically today is candied fruit or Tulu a method of candied fruit from China it involves sugar work it involves boiling sugar it involves tempering sugar or taking the temperature of said sugar and basically candifying fruits Audrey does this to strawberries and the sugar syrup is see-through they look spectacular I'm going to try it with lots of different things so let's see so first thing I'm going to Chuck a load of sugar in here and then I'm literally just going to put enough water for it to coat it and cover it and basically what I want to do is bring this up to a boil you're going to boil off the water so that the concentrate that you're left with at the end is between 80 and 90% sugar see I know the theory but the execution will be tricky it needs to be hot enough to give you the crack but if it's too hot you don't have the glass mirror like shine and see-through you end up with caramel which is Amber or darker even speaking of pinch points when a himmer Twist salad what if I could take something like a radish or even worse celery and candyy them sweet salty what if we could create salad that tastes nice just skeptical this needs to come up to 148° and I'm going to whip this out dip it in the water so that it cools the bottom of the pan and then hopefully it will give me time to do some dippy dippy cooly cooly glassy glassy yummy yummy olive olive oh no ah okay it's coming off it's coming off cuz I can see it starting to color bubbly okay um right what are we doing what sh not panicking no we're not panicking eers why would we do that okay okay now put it on the board on the table damn it there's a tiny bit of color so I've already NOS this up let's do what Audrey did and just start with a lovely strawberry it's got a bit of a t but whatever this is experimental looks great that looks great okay we're in we're in we're in do some grapes grapes would be good it dries really quickly doesn't it okay it's going on wow that's got a big tail okay so this has dried really quickly and it's got very very unworkable very quickly I think when you we put it in the water to cool it off a little bit and then you put it back in the water to cool it off a bit too much I think just literally a tiny dab just to take the edge off it we could go again with sugar yeah the sugar thickened up too quickly so rule is go quick go fast one radish tick next an olive oh look at this boys I'm flying oh it's thickening up already that's just going straight down right what else should we have let's have a bit of celery candied celery there's a great shiny gloss on these that's for sure the other thing that's worth noting Mike yes and I've only realized this through watching you is that all of that cooled sugar you're dropping back in to the pan which means that's then causing lumps and bumps and crunchy bits in your liquid sugar so I think once you've got your main in uh drip drip your strands elsewhere I think I'm out I think I've pushed my luck right okay so some lessons have been learned hey do you know what high water content fruit does not work cuz the Kiwi fell straight off and also it's just left a puddle what can I get you guys what would you like to try should we try an olive cheers not looking forward to this but hey oh concept works I will tell you though it Tes the edge of an olive doesn't it turns the flavor of an olive into something really quite nice it's very tasty okay okay eers have a radish Jay have a bit of celery cheers candy celery no yes radish is actually really nice celery is not good at all I don't feel like the celery worked it just tasted of really sweet and then you bite through it and then it taste of really celery but like slightly stewed oh cuz it was cooking it it was it was a it was there was no crunch from the celery itself you got a crunch from the sugar strawberry that is amazing the strawberry in taste and texture was perfect everything after as the sugar started to solidify was thicker and thicker and thicker dried less and I think that also had an effect on the crack and the glass-like hard candy snap I'm going to do this again I'm going to take some photos to prove that I did it so that night I tried again many many times I tried drying the fruit as much as possible I tried dipping the fruit in the sugar all at the same time to avoid double dipping it didn't work the fruit was still too wet and it changed the temperature of the sugar when it went in which led to crystallization however I'd learned so much but there was no one here to tell right over to you guys uh did you enjoy that experimentation as we went through that if you did give the video a like and head over to our Tik Tok account we are sorted food official give us some love yeah if we get enough love we might keep doing it we hope you enjoyed our marathon on Tik Tok Trends yep here on YouTube ironically comment down below to tell us which was your favorite Tik Tok Trend now on YouTube and enjoy the rest of your weekend\n"