ELECTRIC SHOCKING RECIPE CHALLENGE | SORTEDfood

Hello and welcome to the refrigerator chamber. If you eat food, this is the program for you today in the refrigerator. Barry shows us how to level up your tomato pasta sauce. We have an electrifying cupcake decorating contest, but first, this is going to suck if you put that on. up maybe a little what it was that was 30 we got anyone who has seen the ordered video knows that they annoy me more than most so today in my revenge I have given the three children a pavlova

recipe

from spiced pumpkin for them to follow. I've also hooked them up to an

electric

shock device, if they deviate from the

recipe

, make a mess, do things wrong or just irritate me, they'll get a proper shock, so here we have a written recipe that's good, right?

First thing we need to do is preheat the oven to 200° guys I have this peel and I cut the pumpkin into 2x2 CM cubes and tip them onto a baking sheet Barry don't pass that on to me go surprise me look what it happens, no. No, it goes without saying that I won't hit them with a knife, but I'm watching them carefully and if they make a mistake, I might come back to haunt them later. Ben's a good guy, isn't he? He's a lovely guy. I have always done it. I said it I've done my job SC God, what did I do wrong?

Barry said he had finished his job, but from what I can see, the whole garbage shell of him is still on the chopping block. It was horrible. I want to keep these pumpkins. seeds because I feel like they could electrocute me for waste, I'm going to take them out and get rid of the urine, what did you do wrong? I don't know, I don't know what to do anymore, okay, okay, if I go

electric

, I like that I said that we're going to save the pumpkin seeds for later. Barry proceeds to throw them in the trash.

Bridge technique. I'm done cutting the knife. Not now. As soon as you put down the knife, you're an idiot. Now it's a big game, right, the pumpkin goes in there, the pumpkin goes in here, oh, what was wrong? What was wrong? Why look at the difference between these mixtures with olive brown sugar, all the spices and a pinch of salt, olives, olive oil, oil that was just for no? be able to read some oil oil confidence nice, I'm sweating, you put everything in that pumpkin, no, I didn't shut up, that's fine, okay, sure, what I didn't see, that Jamie sewed it up. so you got me, yeah, to give away, give away, stop being a little rat, let me know if you want more movement in those two, yeah, then it's baked until very soft, of course, we have to make a merang, three whites of big fresh eggs for the M, what, here they are moving on to the next tap without having removed the dirty knife, the dirty spoon and the pumpkin seeds from their board, clear as they go, oh, now we have an egg to clean too, come on , let's get rid of the dirty knife, everyone. knife being held knife it's clear the way she was wrong with that incredibly dangerous movement of the knife through a kitchen she's confident conf come on confident hold on right now he's done he's all guys focused concentrated Barry Barry focused back it's G it's It's gone It's over, it's out of balls, buddy, what did I do wrong?

What did I do wrong? Every time you beat merang, you should make sure that it is a clean container that you are putting it in. If the container is not clean and is full of dust because it has been on the studio side for several weeks, it is because of not cleaning it, Benjamin, it sorry, sorry, Ben add castor sugar, corn flour, cinnamon powder and then continue beating until you have stiff shiny peaks, it's all in the presentation so what I haven't done. I told the guys yet that whoever I think has done the worst job will present the complete plate and build it using the three risers oh look how soft that is wow that's so soft s oh rigid rigid it stands on its own yes, bend the edge because so it keeps all the mess inside, I know, but I can't bend the rim, that's the whole point of that bowl, so get out of my sight, that was just for discussion, oh Jay, what a face you're making, oh Jay, you.

We're getting it everywhere, focus, the thing is you have to channel the domes, ah, I've got scissors in my hand, they're not left-handed scissors, Jay, why is what's a big dome bigger than a dome? small about how many large domes do I have? I don't know how big these have to be, so we make them C and go out. I don't know what a dome is. Domo, you were so confident and that and that's not right. Well, I haven't been. I was surprised, so I was surprised, yes, yes, I'm being surprised. I'm stupid, I'm sick of this.

I think that made it absolutely look. He looks like a Mr. Whippy. One more poop. Emoji in an oven. Did you get into this one? 1 hour. I'll go and lower the oven to 125° C to mix things, we'll transfer the bells from the arms to the legs and double the percentage what what no oh no no no no no no no no no l 3/4 of the pumpkin with orange juice and double cream until you obtain a smooth puree that holds its shape. That's specific. I thought they were supposed to be working together as a team. This is the stupidest video we've ever made.

I'm going to chop up some dried cranberries and some pistachios and some walnuts Mike, do you want to grate some chocolate? I would love to and baz, do you want to whip double cream with it? I don't, but it's okay, it's okay. ready, are you ready? I am prepared as the mixture continues to bake and then cools. Why don't you top off the sauce? Barry Taylor, okay, can I turn this on? Yes, welcome to Level Up, where we use some tips and tricks to take it from day to day. recipe and level up because we are not chefs we are normal we are normal I am not normal today pass the sauce so level your onions you need beautiful onion jam and to get that put them in a pan with a splash of olive oil and a pinch of salt, that salt will draw out as much moisture as possible and with a lid on you can steam them and make them nice and juicy, nice and jammy and this is what you're looking for, then add in the minced garlic and a glass of wine, reduce half this uncovered and then add a can of chopped tomatoes, let it bubble for about 10 minutes until it's a thick spicy consistency, now for the most important level, a pinch of sugar. and a little vinegar with a little seasoning at the end helps bring out the flavor of the tomatoes and everything else and of course no pasta sauce will be complete without Basel and you have to do this at the last minute otherwise It will wither and you will lose the base.

I have a little Italian deli down, oh yeah, in town, and that's my way of taking the pastasaurus up a notch. Get stuck in, oh that's good, that's spicy, that's tasty. Can we stay here? Now we're going to need to get back to the kitchen. and discover who has selected to use the three Shockers. This is a farce. We need to follow some basic rules. I still want a very pretty pavalova. Everything I've always wanted. That will be a problem for me. Ben. I'm going to treat mine like a lie detector. If I think you are lying or making things up, you will be surprised.

I was going to say that if you don't give the recipe in French, you'll be surprised, but I think that might be a little harsh, so what I'm going to do is just repeat what they do, oh, to build our Pavlova, we're going to hit them with the back of a spoon to break them up, take your thumb off that. Well, these are divided enough. I think it's puree. If you can't use pumpkin. Wait, what else would you recommend? I would recommend mango and passion fruit, maybe a combination. So what does turkey mean? I know, but I'm not lying, although he knows the cream was very, very well whipped.

I think you've done a great job here and you're a great guy. I know it's a lie, definitely, that's a lie. I know. He was putting good dollops of our cream on top of the puree and in and around the merang. Well now it's just the garnish exercise with some pistachios, some peas, oh what's that for? Well, I don't think it's entirely your fault, but the blueberries are. I don't need to go shopping, there's no need to stop. I can't hear it when they surprise me. it worked, yeah, I don't know what I'm doing anymore, we're just going to put the grated chocolate that you grated so well, it was supposed to be a grid of course, so I think it depends on the artist's decision I would have.

Of course, Mike, your final

challenge

is to lift your pav over the camera and basically give us sexy girls a way out. Okay, so this is a pumpkin spice. Sexy Rated Pavlova has a little bit of everything on a spoon, oh that's it. Delicious guys, we did a great job, all the textures of the nutty and the meering and its very soft pumpkin. This is the least worthwhile recipe we have ever made. If you want to make this recipe, you can get it at Bien. t S May because it's too cheeky, we'll put a link on the screen to get back to the fruit.

I hope you enjoyed that comment below and let us know if you have any questions about cooking or electrocution, because we have all the answers to that and remember, subscribe too because we'll make you hungry. I think the fridge camera was all in, a surprising amount of blame every time I press that button. Actually, Mike was very surprised this way. he's so tall and stay with us while we decorate some cupcakes with the rest of the team and a few more surprises otherwise see you next time ciao bye nice welcome you can't swear or aftertaste um that show took an old turn right because I started that episode really depressed and terrified but seeing other people being surprised is so funny, I was at 40, did I really think it was the vibe one?

I'm very sorry, I think it's a trust. exercise, so now it's time to up the ante and surprise these guys while we try to decorate some CES.