Blind Tasting PREMIUM Ingredients vs BUDGET Ingredients | Where Best to Spend Your Money? Ep. 2

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everything we do starts with you, so here we have another choice of the cousin today, two of our normals, Jamie and Mike, will face off to see if they can

blind

ly test the difference and choose the cousin . more expensive than two similar items How's that Sam Mike? He sounds great, it sounds like eating food and I'm always up for that.

We will add a competitive element to it. The person who guesses most correctly will take all the

ingredients

. at home with them oh I like the sound of that ah excellent are you ready for the first one? hit me you have a and B you have given me a very small loaf of bread it is a cake it is a cake I have baked you a very simple Victoria sponge cake mix and it is the vanilla that we are going to talk about, one of these is made with vanilla flavor and the other is made with a more

premium

vanilla extract, a deliciously moist and sweet sponge cake.

They won't hit me. the vanilla face is making me a little vanilla, like that subtle nuance of vanilla flavor found in cakes, try the other one, oh hi, I'm in Madagascar which has a lot more vanilla. I was very careful when putting it on. an equal amount of each in each mass weighed identically, so there is no difference in the volume that was used. Interesting, you get more vanilla. There is an instant difference. This one tastes more vanilla ring. It's almost fruity because of the vanilla. I just took both hands and jumped on him. I'm having a blast, it's very much a vanilla cake, while it's a sponge cake, but what's the prize.

Oh well, now I don't know what I've been up to. a trip, but I will have to say that this one tastes much more vanilla and therefore I think they are

premium

beers. The pre n, you can take off the

blind

fold, it's A and B in the correct order, you guessed correctly. B is the premium. It is basically made by macerating vanilla pods from the orchid flower in alcohol and therefore you get more than just vanilla, you get all the rest of the fruity flavor of the pot that comes out, so an extract or extract of Vanilla bean has much more flavor than the other. one although it is darker has been colored with caramel coloring it is just vanillin the chemical that smells like vanilla I didn't think these would be the other way around I thought it would be the dark one it would be the very difficult extract normally from I think in baked goods it is much easier to distinguish it in cookies and cakes in a smoothie or ice cream, so it is equivalent to 2 pounds 63 per hundred milliliters, while the vanilla bean extract suitable from Nielsen's vanilla is 1175 per hundred thousand quick dough. four and a half times more expensive because the flavor is much stronger.

I think the premium one is probably worth it because you can use less which means it will last longer, but when you want that hint of vanilla it's there and I would buy the more expensive one which seems like a no-brainer. I would

spend

more

money

to get the statement. It started with cake. It can be better? I think it could be around two. Oh yes, our bread and you can smell it instantly. Also, you will feel sourdough II just in shape, interesting observation of sourdough, both of them are sourdough, yes, it should be normal, so one is a pre-cut sourdough from a supermarket and the other is a sourdough that we get from a delicatessen and we cut ourselves. it has a crust on the outside chewy on the inside flavor wise that delicious spicy sweet and sour type mix goes to B look what you think is much drier flavor wise this has a sour taste and is really chewy and delicious this one tastes good but it's denser, tastes more like bread taken out of a package, not freshly cut, freshly baked, which is the bonus.

I'm going to say it's the cousin. I enjoy this one more. I think this one should cost more, so I'm sticking with this premium one. you take off the blindfold, I mean, you're absolutely right a it's more premium, it was bought in a delicatessen and we cut it herself B it's a kind of pre-cut high-end premium bread that you buy in a supermarket, It has all the characteristics that I would associate with sourdough bread and I wouldn't have thought twice about it and now you give me this and compare it and this one is chewier it's more acidic I think no matter how well wrapped and packaged it is if you're a nice slice and the bread is going to go, you know, a little stale faster, so another question is: when can you buy premium?

That's the question, friend, because it depends entirely on how much each of these cost the supermarket for sourdough in 2-pound slices of the same size. The weight of the bread, the delicatessen one, costs 450, so it costs a little more than double the price throughout the confinement. Obviously one of the massive hobbies that people took up was making their own sourdough and I saw a lot of people online saying do you know what I am? I will never complain again about paying £4 or £5 for a good loaf of sourdough because they suddenly appreciated the amount of work that went into making a really decent loaf.

The thought of

spend

ing £4 or £5 on a loaf of bread to me is still a bit strange, but when it tastes this good and compared to that, I'd buy it on the fly as usual. This time with two dishes, you understand what you are eating, it is a plate of penne pasta, it is not the pasta we are judging. It's what it smells like - Marta, wait, what do you get for a delicious tomato sauce? This is going to be difficult, try with bait, both penne, cook both at the same time, bathe, season and dress in the same way with the same amount of almost dry tomato sauce.

Again I want to say there's a little bit of texture there, if it's tomato sauce, I guess it's onion and garlic, but don't say that strong flavors come out in this recipe, oh, they're both very close, they're both very close. definitely deeper and richer in terms of tomato flavor than B. I feel like this one here tastes a little milder than this one here. I can taste herbs in both like Oregon or basil, which is

best

if you have to guess. I don't know, but I'll have to say this is my pick for the premium based on flavor.

I'd say it's premium, okay, take off the blindfold, I'll give you a small plate of each instantly. As for the look, I'm starting to think maybe I was wrong because this actually has a red tint to it, it's a deeper color. I definitely have larger specks of basil. B feels like a can of chopped tomatoes with a bit of pitted Italian herbs, oh no. I don't know now, after watching it I'm happy with my answer, actually you were wrong. Damn, the premium or most expensive one is B. Both examples are made in Italy. It is a higher percentage of tomato pulp.

They are organic. It has onion. I have less tomato puree extra virgin olive oil basil sea salt that's it, while it has a lot of additional herbs kara added sugar and a few other

ingredients

, including as a percentage double tomato concentrate, which I think probably makes it spicier and with more powerful force, if I were making a tomato sauce, I would put the least amount of ingredients, since B has a price of 50 pence per hundred grams, while the dose with organic products is one pound and thirty to 400 grams, so two and a half times. more expensive as with all these things artisanal producers will invariably make a better product and you will pay more for that, on the other hand you have to

budget

with the

money

you have available so it is a bit of give and take on both counts.

Isn't it completely honest, most of the time I would make my own tomato sauce? However, there are times when I get home late from work and stop by a supermarket and that's when this information will be really useful to me. Here's the bin if I want a tomato sauce and can't be bothered to make it myself. I'm going to buy one if I want a tomato sauce and I wanted to know what ingredients it contains and the quality of those ingredients. I'm going to make my own. because you could still make it cheaper than buying okie-dokie, you get two sides of a lightly warmed scone with clotted cream and jam, it's the jam we're talking about, you have to use

your

hands with this one, it could get you messy like the last one not messy lovely and fruity nice strawberry flavor quite gelatinous in terms of texture I mean very tasty okay.

Oh, Evers, take two, that's a different league, quite subtle. I've never said this about Jan before, but it's more complex. As for the texture, it's less gelatinous, it also seems to have an alcoholic touch, choose a premium option, it's premium, I have a piece in there, it tasted a lot like strawberry bees, the premium one, take off the blindfold right? Suck it all up if you were less generous with the classic cream, you got pretty heavy on the edge to slurp, yeah bang, you're right about that. I'm upset. I have that one that proves that images make a big difference too.

B is jam Parisian jam reinvented the traditional revisited with bold ingenuity artisanal attention to detail and a touch of fashion sorry, we're moving to a pretentious video for the ingredients it's grandma's recipe for strawberry stews to preserve all the gluttony of the heart of Strawberry and the freshness of its juice, clove recalls the woody notes of barely picked fruit for a more real-than-life flavor. The clove is probably what I was filling with the alcohol, not burning but the numbing of the alcohol, yeah that's probably very fair now that I have a A piece of strawberry tastes amazing.

It is a fairly basic supermarket range strawberry jam. It works with only 18 attempts per hundred grams. That is cheap. B weighs 5 pounds ninety-eight per 100 grams. 33 times more expensive. There is a C to add. extra element I made our own homemade jam which I made yesterday with seasonal British strawberries and vanilla sugar, that was literally all and it costs 43 pence per hundred grams, that is more than ten times cheaper than the expensive one but about twice as much as the the supermarket is interesting, the whole fruits are good, it is in the middle in price and absolutely in the middle in terms of balance between the two, which is your favorite, without a doubt, a bun with clotted cream and jam, this jam number eight, I would have been very very happy and I will be happy any

where

I have had to be definitely better where is it worth spending the money worth spending the money much closer physically that's one two dishes both have steak oh yeah, they both I have done nothing more than season and brown them in a splash of oil and then let them rest and we have served them medium rare --es-- I don't care if it is premium or not, it is steak and it is delicious. it feels greasy, but actually eating it it's not safe that you're not chewing the fat, it has a beautiful crust on the outside, it's well seasoned, why don't you give it a nice steak flavor?

I would say wow this is the preview oh my goodness so these are slightly different in the sense that they are not identical products whether they are both ribeye one is UK grass fed beef steak and the other is from Japan, why do I write wow, it feels like Fatiha, but in the

best

possible way because that fat equals flavor and that is the best thing about the steak: it is almost 50% fat, 50% meat in one bite and it tastes amazing and melts, the texture is completely different in the way it's like melting butter in your mouth which do you think is the premium?

B is my premium. I would say this is premium and this one isn't, but it's still delicious. Take off the blindfold. I mean, you scraped most of it off, but, oh, I got it. You're in Sep tional, oh. look at that fat, that steak is almost translucent, we are looking at a premium in terms of price, they are actually both premium cuts of meat, they are just very different and priced differently, the British ribeye herb and forage fit a fairly high range in a supermarket. 25 pounds per kilo, if you're looking at a 200 gram steak, you're looking at about a 5 B, it's black cattle from Japan, which is Wagyu grade; five is sent to the UK and cut here and frozen.

This is equivalent to 200 pounds per kilo, which means that you are a 200 gram fillet, the cost has been approximately 40 pounds. I mean, it tastes absolutely phenomenal, it's not comparable to an everyday steak, it's exceptional, when am I going to spend £40 on just one serving of protein for On a meal where we had the exceptional Wagyu at EMU, you think about the serving size, they were little cubes that you absolutely savor rather than an 8 ounce or 200 gram fillet, so I think you might eat it in a slightly different way, how did you eat it? the nerve of cooking it seems too premium to risk losing it.

That's a really fair comment because if you buy from a restaurant it will probably cost you three times as much because there will be a markup, for what you would spend. Much more, trying it at home is a much cheaper way to do it. You need the confidence to know what you are doing and make the most of it. It has an incredible flavor. It tastes much, much better than option A, but option A. was still delicious, well, that's very lucky, but wow, I mean, if you can get a chance, I would 100% say give it a try right away.because it's worth the money, but you won't be buying it regularly for the state and Iowa, in general. and you got four out of five when you went for the premium Mike got three oh yeah, I'm actually pretty gutted about that because I wanted that steak to go today, there are certainly things that are worth paying for the experience in preparing.

I like sourdough, even if it looks expensive, even when you can tell something is much better quality, it still doesn't mean it's worth spending the money on, I'm more likely to find a middle ground with a product. less premium but better value for money but what disappoints me most is how disappointed I am not to eat that, why did you do that? Stick on your kit, you'll have to ask Jamie very nicely, he might share it with you, what did you think of those five and more importantly comment below which ingredient should we compare next time?

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